Chefie’s World

November 9, 2008

We ate dinner as a family today….the Gavino and Javier Family – all complete, the 12 of us. Remember the picture in Japan with nephews and nieces plus a set of two couples, that’s Kuya Titong and Ate Cynthia, Kuya Teboy and Ate Althea….we all met in Choi’s Garden, the former Country Waffle in Annapolis. The restaurant looks like a studio right out of the movie, Get Smart with James Bond sidings as well as modern Chinese and super baduy chandelier that sparkles to the max, even the stair railings were glass, what can you say? The food was generally good, my Chinese students told me that the pigeon was good but be careful with the msg which I didn’t feel the effects of after having a 10 course dinner. I enjoyed the shrimp roll which was wrapped in bihon and then fried – hard to eat but great for presentation, the squid and mushroom stir fry was different but excellent in taste and texture, their yang chow had lots of “sahog” and tasty but a bit oily for my tongue and for my face….the second way for the Peking duck, the minced duck meat with lettuce wrap was awesome, never had anything as good as this, had smoky, burnt flavor. Other dishes we had are tried and tested ones that are also offered in some Chinese places like steamed prawns and lapulapu …Food is always the best when you share it with the people you love…I was just happy sharing a Coke with Ate and having my nephew, JL having fun with my Yaya jokes, seeing my eldest niece, Karla who I don’t see as often as I should….This was one of those nights I would not trade for anything other.

Asianong Pastel

I made this dish for a leading condiments company but I have modified it a bit for better flavor and flair….

Ingredients:

3 tbsps minced garlic
½ tbsp chopped ginger
¼ cup canola oil
1 cup sliced onions
½ tbsp patis
3 tbsps soy sauce
1 pc whole chicken, cleaned and cut up
4-5 pcs dried shitake mushrooms
¼ cup hot water
â…” cup sweet chili sauce, thai variety
1 pc chicken cube
8 -10 pcs young corn
½ cup green peas

Procedure:

Saute garlic and ginger in canola oil and cook until aromatic. Season.
Add in slice onions and cook until translucent.
Pour in fish sauce and soy sauce. Add in chicken pieces and continue cooking until skin is lightly browned.
Refresh dried shitake mushrooms in hot water. Slice into four pieces. Add into mixture. Pour in the water coming from the mushrooms.
Add in sweet chili sauce. Let boil and simmer for 5 minutes. Add in chicken cubes then add in young corn and green peas. Simmer for another 20 -30 minutes. Season with salt and pepper. Serve while warm.

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This entry was posted on Thursday, November 13th, 2008 at 8:19 pm and is filed under Food, personal, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.