Asian Fare

Every chance we get, Mike and I try new places to eat. Whether it's a hole in the wall or some fancy bistro, it is always an experience. Of course our middle, working class pockets allows us limited choices. Besides, a place becomes expensive only because of the service they offer, or how fancy they dress up a dish. For as long as the food is palatable and the place sanitizingly inviting, then it can pass.

One of our favorite waiters in New Jersey recommended us to an "eat all you can" buffet a few blocks off the Penn Station in New York. Back then, it was called Todai, and we never really gave it a thought—and all we could say then was – 'someday'. Well that someday turned out to be last Friday.

My budget luncheons always carry a $10 limit because with that amount, I could easily get myself a good Korean rice meal complete with banchans, meat, veggies and soup, or a mediterranean falafel can last me for my next meal some 8 hours later. But when I went to the assigned place, the name had been changed to Ichiumi. I had already processed my mind to spend a few more dollars as what my friend suggested the meal would cost, but whem I got to the place, lunch turned out to be almost twice what I expected.

I really wasn't ready to spend much, but I had invited my hubby to the place and the least I could do was to see if he liked the place before we did an about face to search for another resto. Through the glass window that separated the receptionist and the main dining area, I could see Mike inspecting the dishes lined up on one area or the room. He glanced at me and gave his thumbs up, signaling that we have found our restaurant.

The sushi/sashii station had an assortment of 50 different kind; 10 different kinds of raw seafood including oysters, clams, and fishes; there were 16 side dishes such as seaweeds, sea urchins, portions of tiny grated 'whatever it was' japanese kind” of sides, 7 different soups including miso, and seaweed ; Sho mais and gozas were enclosed in a glass steamer; then there were 23 different hot entrees including tempuras, fried crispy fishes, 3 kinds of rice which included kimchee rice, 15 kinds of appetizers, and about 20 different finger size desserts. It was an Asian fare with a hint of a caesar salad or cheese bits here and there.

In totality, the food was good and we washed it down with warm sake. A great experience and am sure we will be returning customers soon.



there were at least 10 chefs behind the food that kept on refilling the plates.



this is mike's plate...i had about 5 servings...i basically tried everything..but i went slow on the desserts.

Lickin' Good

My nephew once said, “I don't like to eat anything that's licking me back.” And I'm referring to that dish called, Lengua . It used to be one of my favorite dishes when I was younger, but lately, I havent had any cravings and it's been years since I've had them.

Recently, while shopping at the oriental store , Mikc chanced upon a nice looking piece of ox tongue that he couldn't resist. He had an appetite for making lengua, thus it found its way to his grocery bag. Not until we reached home, that Mike solicited some advice on its preparation, but I give him all the credit for his culinary ability to come up with his own recipe.

Lengua can be prepared in many ways and with different kinds of ingredients depending upon the diners taste. But the main procedure in preparing good lengua is first to scrape off the white filament , boil the whole ox tongue for a couple of minutes, then peel off the outer layer which is rather tough. When it is thoroughly cleaned off, you can either fry it in oil, to attain a crust that will keep the shape and would add flavor as well, then stew again to its desired doneness. This is the stage of the dish where the outcome could be either estofado, adobada, pastel etc...

Lengua or otherwise known as 'tongue', is a controversial topic. As the bible says in Prov. 15:2 states, “A wholesome tongue is a tree of life.” The problem with us however, is not our tongue but our sense of hearing.....But then again the Cebuano tongue for me is the best, even how much you stew it, it remains hard and funny. And the epitome of this are the “Gintong Kamao' jokes. Enjoy!

(I appologize to those who don't understand Visayan jokes.)


Pacquiao: Honey, boksan mo na yun sweets.
Jinky: Nasan honey? Ang lambing mo naman. May pasalubong ka pa sa akin!
Pacquiao: Yung sweets ng elaw.. Ang dilim kasi!
 
************ ********* ****
Bisaya: Hulaan mo alaga kong hayop nagsimula sa liter I.
DJ: Isda?
Bisaya: Dili man!
Dj: Ibon?
Bisaya: Lapit na.
DJ: Ano nga, siret na!
Bisaya: IGOL.
 
************ ********* ****
Reporter: Nguang nanalo ka Manny, anong pasalubong mo kay Jinkee?


Manny: Ibon syempre. Mahilig sya dun e.


Reporter: Ibon? Anong klaseng ibon?


Manny: Yung mga lipstek, pangmik up ba? Basta mga Ibon products! Yo know…


***************************
a Las Vegas
Waiter: May i take your order, Madam?

Aling Dionisia: Soup

Waiter: Chicken, asparagus, noodle, fish or soup of the day?

Aling Dionisia: Soup drenks!


Ano na gani? Or derbs?

James Beard in his book “the fireside cookbook” says that 'Hors d' ouevres can make your reputation as a cook, for in many instances they are the first thing people eat in your home. In some cases, they are the only opportunity people have to know you're cooking. Therefore, be certain they are indications of your best efforts.”

As I read this statement, I am reminded of comfort parties back home where store bought appetizers are the filling before the main course. Peanuts, chicharon and kropeck to dip on vinegar, and even beef tapa cut into strips are served. The chinese have their pakwans before the laureat meal, and Koreans have their banchans to boot.

Filipino fiesta food is tedious to make and therefore is the main attraction in all gatherings. The pampagana or appetizers (which is different from hors d ouvres) are often plenty consisting of kinilaws (ceviches), marinated vegetables in the form of acharas; flavour sauces or sawsawans , onion garlic vinaigrette and bagoong dips are included as appetizers since they add flavor to every meal. Whether its fish sauce to sinigang, or bagoong to kari-kari and garlic vinegar to lechon kawali, all but adds flavor to the meal and makes it an appetizer to have.

Taste is relative. Everyone has taste, but not everyone has experience. To say that one does not have taste means the person you are judging, is not at par with what you consider as appealing. So I believe that every person has his/her own taste acquired by experience through the years. And who are we to say that someone's not gourmet or that someone doesn't know how to eat...Everyone who is alive today, definitely knows how to eat. Like the saying goes, “He who does not work, does not eat! And he who does not eat......DIES!!!!!”

So, we can all be creative in making our own hors' d' ouvres without being so conventional. Try cleaning ginamos (to take out the smell) you buy from the fish market and frying as much garlic into them. Present it with baked cut-up pan de sal. Or if you have puso ng saging, make your own dip using that (instead of artichokes) and serving it on lettuce cups, that'll go a long way with the vegetarians.

And who says you can't eat roses? Have you seen an animal die because of that? And if you think we're not animals and we don't eat animal food, think again, Don't we work like a horse, eat like a pig and look just like monkeys ? So you can use roses as your food cups for any dip or as a substitute for crackers.




(this was my mother's day picture blog)..just thought I'd bring the picture back






Hmmmm and one more thing. Christmas is just around the corner, and what a great time to make your own fruitcake. So...here's a recipe which I just got and would like to share it with you. Bon apetit.




A great fruit cake recipie
Ingredients:
1 c. water , 1.c. Sugar, 4 large eggs, 2 c. dried fruit, 1 tsp. baking soda, 1 tsp. Salt, 1 c. brown sugar, lemon juice, nuts, and a bottle of whisky.
Sample the whisky to check for quality.

Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed.