tag:blogger.com,1999:blog-7175609637988073982024-02-07T19:23:30.619+08:00Kitchen Work-in-Progress - Kitchen WIPBlogging about food, home life, Metro Manila restaurants and everything in between.Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-717560963798807398.post-12341219864080293312014-01-17T17:56:00.000+08:002014-01-17T17:56:19.354+08:00Hello!I just realized I haven't updated this in a while. 3 months to be exact.<br />
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We have tons if new recipes and restaurants to share. Plus our choices of restaurants in Seoul where we had our vacation in November.<br />
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Hopefully I gain the willpower to write them soon! But in the meantime, follow me on <a href="http://www.instagram.com/jennkitchenwip" target="_blank">Instagram (@jennkitchenwip)</a> for daily updates!<br />
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Preview of things to come:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEuHPqgLxX4GLMZoc2O2Oo2_6-AII_A7XVvuc7NTc2bP_z-kAQqwX6suoIydxOKF6uCMbm78QbefkNqVjQUfrUmZ305J_8F0HgAw-3b_l4C4-m8v50jn9Trt5qf3797Cww62z_hv73HJr/s1600/IMG_20140112_164128.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEuHPqgLxX4GLMZoc2O2Oo2_6-AII_A7XVvuc7NTc2bP_z-kAQqwX6suoIydxOKF6uCMbm78QbefkNqVjQUfrUmZ305J_8F0HgAw-3b_l4C4-m8v50jn9Trt5qf3797Cww62z_hv73HJr/s1600/IMG_20140112_164128.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Upcoming recipe: Homemade ice cream, so easy it will blow your mind.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYA2UjQxmC0NupAdtR9dkXPZGhRZ0luG4B6YP0GU6IVf4is1_bhZ46RnVkRrodFDtcZeq1SEJePCNzVFpcswnuAI4BPwkanGWoZYpn1YDq2dBy_K2veuyuQeZgS3xInzFbwHvlV10shH9p/s1600/IMG_20131228_221552.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYA2UjQxmC0NupAdtR9dkXPZGhRZ0luG4B6YP0GU6IVf4is1_bhZ46RnVkRrodFDtcZeq1SEJePCNzVFpcswnuAI4BPwkanGWoZYpn1YDq2dBy_K2veuyuQeZgS3xInzFbwHvlV10shH9p/s1600/IMG_20131228_221552.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Upcoming restaurant review: Samgyupsalamat, our semi-hidden favorite Korean BBQ restaurant.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LS36h6aEqvFEFaB3KcsjLKsHmnuGCEQHBWAHCgZLTP2m9ARPTc1R-weiN0ldMqw5pJ2mauDOEAb8aqZck1vGLgE2VoxRo4_Qw3ZvGuj6XNvBGxUg-7e6CABr1TPnoMEnWaUdpJwhXgKb/s1600/IMG_20131220_183526.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LS36h6aEqvFEFaB3KcsjLKsHmnuGCEQHBWAHCgZLTP2m9ARPTc1R-weiN0ldMqw5pJ2mauDOEAb8aqZck1vGLgE2VoxRo4_Qw3ZvGuj6XNvBGxUg-7e6CABr1TPnoMEnWaUdpJwhXgKb/s1600/IMG_20131220_183526.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Upcoming restaurant review: Ramen Nagi. Everyone's favorite ramen place at the moment.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0r14SOoHK4Arj8rtZHMEXLcclX43rCzITFeK7fCnp0t0FJjW5sJqbpChgRhrusgpMueqyu1mZfss3ZGQg6-2bb2n1MpknMpLrGaJIzV5cKbXLQOdoVwRPNS1EBez1yJ0tNhkr9QWa6pe/s1600/IMG_20131205_231444.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0r14SOoHK4Arj8rtZHMEXLcclX43rCzITFeK7fCnp0t0FJjW5sJqbpChgRhrusgpMueqyu1mZfss3ZGQg6-2bb2n1MpknMpLrGaJIzV5cKbXLQOdoVwRPNS1EBez1yJ0tNhkr9QWa6pe/s1600/IMG_20131205_231444.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Upcoming post: Seoul Food! We love love love Korean food and we're inlove with Seoul!</td></tr>
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<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-67655001668898461442013-10-18T16:17:00.000+08:002013-10-18T16:32:26.100+08:00Food Photography Friday Feature: tenthousandthspoon<br />
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For this week's Food Photography Friday, I'm a featuring a fellow IGer whose food photography work I admire!<br />
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<a href="http://instagram.com/tenthousandthspoon" target="_blank">Jack aka </a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><a href="http://instagram.com/tenthousandthspoon" target="_blank">tenthousandthspoon</a> is a Filipino based in Kuwait and is one of the first food photography IGers I followed. Her clean and crisp photos are always divine. </span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">I interviewed Jac via email, read the transcript below!</span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: large;"><b>How and when did you start food photography?</b></span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">I used to take photos of food just to show it to my mom. Especially when we'd eat out and it's something new, I would take a photo of it and show it to her. The real interest for food photography started a year ago, with my <a href="http://instagram.com/p/clQ13_tY27/" target="_blank">Shamrock's Otap</a> photo. Somebody gave it to us as <i>pasalubong </i>and I was feeling homesick at the time. So out of boredom and homesickness, I just took photos of it in our kitchen. I uploaded it in Facebook and everyone loved it. I titled my album Homesickhome and that's where I would put my Filipino food photos up to now, for friends and family. It has also become a little project of mine, to photograph Filipino food.</span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Meanwhile, I opened an Instagram account because my sister told me that I should enter my food photos in </span><a href="http://www.pepper.ph/columns/fap-worthy-food/" style="background-color: white; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Pepperph's Fap-worthy</a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">. She's been featured twice and told me that I should join too. So I did. I entered my </span><a href="http://www.pepper.ph/fap-worthy-food-9/" style="background-color: white; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Balicotia</a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> photo and it got featured.</span><br />
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Then it got addicting. Because the response in Instagram is faster as compared to blogging. So I only got into Instagram just to join Pepperph. Hehe.</div>
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I usually take photos of what we have at home. I like to photograph ordinary things and show it in a new way. It makes it more striking. For me, at least. Because, my main audience and critic is still myself. Since starting an Instagram account, I now photograph in the morning. While my kids are asleep. Edit a little and then, upload it. Funny enough, because my friends know I'm into food photography, they would always have some <i>pasalubong </i>for me to photograph. So whenever they would cook <i>kakanin </i>or have a pretty cake, they will give me some. Haha. So my pantry is full of things I have yet to shoot.</div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: large;"><b>Walk us through your thought process in deciding what and how to photograph a certain subject?</b></span><br />
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I don't have a set routine/process. It's different for every food I shoot. I style and shoot according to what feels right. I do a little research first, because i really try to avoid copying other people's work. Like for my crinkles photo, I Googled photos of crinkles first and took note of the styles I liked. Then I would shoot it with a couple of different plates,table cloth and other props and choose what feels best for me.</div>
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Also,I just like it plain and simple for now.I'm just a few months into really styling a shoot. Just started when I opened an Instagram account last June. So still new to prop styling and stuff. But I like hunting for props! Haha. It's addicting too!</div>
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<span style="font-size: large;"><b>What keeps you inspired?</b></span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">I love that rush from knowing I jut got a beautiful photo. So I'm always looking forward to taking that next shot. And there's still so much to photograph! That's what I love about photography, the fact that there's still so much to learn. I know I'd be doing it till I'm old.</span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif;"><span style="font-size: large;"><b>Who are your food styling/photography inspiration?</b></span></span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">My favorites are </span><a href="http://www.cannellevanille.com/" style="font-family: arial, sans-serif; font-size: 13px;" target="_blank">CanelleVanille</a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">, </span><a href="http://www.tarteletteblog.com/" style="font-family: arial, sans-serif; font-size: 13px;" target="_blank">tartelette</a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">, </span><a href="http://www.michaelgraydon.ca/" style="font-family: arial, sans-serif; font-size: 13px;" target="_blank">Michael Graydon</a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> and </span><a href="http://www.herriottgrace.com/blog/" style="font-family: arial, sans-serif; font-size: 13px;" target="_blank">Nikole Herriott</a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">, </span><a href="http://www.bakersroyale.com/" style="font-family: arial, sans-serif; font-size: 13px;" target="_blank">Bakers Royale</a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">. Locally, I like </span><a href="http://instagram.com/mylenechung" style="font-family: arial, sans-serif; font-size: 13px;" target="_blank">Mylene Chung</a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> of </span><a href="http://pepper.ph/" style="font-family: arial, sans-serif; font-size: 13px;">Pepper.ph</a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">.</span><br />
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I would like to thank Jac for sharing her awesome story with me and I hope to see more amazing pictures from her. If you want to keep inspired you may follow Jac on Instagram (<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><a href="http://instagram.com/tenthousandthspoon" target="_blank">tenthousandthspoon</a></span>) or read her blog at <a href="http://tenthousandthspoon.blogspot.com/" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">tenthousandthspoon.blogspot.<wbr></wbr>com</a>.</div>
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<i><span style="color: #990000; font-size: x-small;">Note: All photos are property of tenthousandthspoon and can not be replicated, copied or re-posted without her permission.</span></i></div>
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Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com2tag:blogger.com,1999:blog-717560963798807398.post-79176223138848163762013-10-09T22:22:00.002+08:002013-10-09T22:22:53.019+08:00Metro Manila Restaurants: Red Onion Cafe at the New U.P. Town Center<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxOSceI7XpUIS6qwwnpy-zVUfO2ADr5CsSwSKz17Eca5gAat1GUfnIjPYb3OFhHfdIajb_-gmXR5v0uoA_Yd7IgjY7frO5j8IYBtgZcggN4LXRp_sTWP04DnUGbPfp3fp0Z5cx-B4H4l8i/s1600/DSC_1852.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP - Red Onion Dry Noodles with the unlimited pickled cucumber (love that cucumber!)" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxOSceI7XpUIS6qwwnpy-zVUfO2ADr5CsSwSKz17Eca5gAat1GUfnIjPYb3OFhHfdIajb_-gmXR5v0uoA_Yd7IgjY7frO5j8IYBtgZcggN4LXRp_sTWP04DnUGbPfp3fp0Z5cx-B4H4l8i/s640/DSC_1852.jpg" style="cursor: move;" title="KitchenWIP - Red Onion Dry Noodles with the unlimited pickled cucumber (love that cucumber!)" width="640" /></a></td></tr>
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When we heard that the new U.P. Town Center has already opened, we decided to try it out since it's on our way home. Despite being in its soft opening, there were already a lot of restaurants available.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7mX-UaACTovfXYvjGp_7-wRg-RhuOeXXQfctqvee4dm2I3gDkGO2Yeb21Bipp_XqxADbnZ3nlcU5A1RgZcNgoCgBhWwqqxLlbVG93PyFAa2yePOQyx2PHvVZB3Nln-i7u4jIx9hVIyxqD/s1600/DSC_1895.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP - UP Town Center" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7mX-UaACTovfXYvjGp_7-wRg-RhuOeXXQfctqvee4dm2I3gDkGO2Yeb21Bipp_XqxADbnZ3nlcU5A1RgZcNgoCgBhWwqqxLlbVG93PyFAa2yePOQyx2PHvVZB3Nln-i7u4jIx9hVIyxqD/s640/DSC_1895.jpg" title="KitchenWIP - UP Town Center" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The newly opened U.P. Town Center in Katipunan. Located right at the corner of Katipunan Ave and C.P. Garcia where UPIS used to be.</td></tr>
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One of them is Red Onion Cafe. Rodney read about it somewhere and he said their food is mostly Taiwanese.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiKmqcc_t7cAQviVIlPFlV7ns05gxq6k9trQHv4fZ8cIGV90zdrziBBZTimvMTM7iO_0DsX_BRGgZcHmZighJXoF7Yfe32AzenaIOjRMn7h9hJV3ISNwfrO2WM2widlXpPax6yyD88yVP/s1600/DSC_1867.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP - The facade of Red Onion Cafe at U.P. Town Center" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiKmqcc_t7cAQviVIlPFlV7ns05gxq6k9trQHv4fZ8cIGV90zdrziBBZTimvMTM7iO_0DsX_BRGgZcHmZighJXoF7Yfe32AzenaIOjRMn7h9hJV3ISNwfrO2WM2widlXpPax6yyD88yVP/s640/DSC_1867.jpg" title="KitchenWIP - The facade of Red Onion Cafe at U.P. Town Center" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The facade of Red Onion Cafe at U.P. Town Center</td></tr>
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Rodney and I have always been fans of Taiwanese cuisine. Rodney often cooks Taiwanese noodles (hong shao) at home and is quite a perfectionist about it. That's just the way he cooks.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAL3edqnn3IXwnRNP7dm4NodDFzEacH-CHiRB5iL_F8IPob2zuYvQr0YfigPdNoMLEt0CSgh71HdtqmVh8iGb1hJs0RMKddMjIunc8KeBuudwQZeVovGgqKpXUw7Nuz7mY0YdjwrnkkIz/s1600/DSC_1868.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP - All you can eat noodles at Red Onion Cafe, UP Town Center" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAL3edqnn3IXwnRNP7dm4NodDFzEacH-CHiRB5iL_F8IPob2zuYvQr0YfigPdNoMLEt0CSgh71HdtqmVh8iGb1hJs0RMKddMjIunc8KeBuudwQZeVovGgqKpXUw7Nuz7mY0YdjwrnkkIz/s640/DSC_1868.jpg" title="KitchenWIP - All you can eat noodles at Red Onion Cafe, UP Town Center" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rodney: "They got me at all you can eat!"</td></tr>
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Red Onion Cafe's selling point is their All You Can Eat Shaved Noodles for every order of their gourmet beef noodles. Shaved noodles are similar to hand pulled noodles. The difference is in how it is being prepared. Hand-pulled noodles are delicate and somewhat thin and long because it is folded many times to achieve its perfect shape whereas hand-shaved noodles are more rustic because it's cut straight from the dough mound by a sharp knife directly into boiling water hence its thicker and had uneven texture. <a href="http://www.youtube.com/watch?v=EZghNDNNTSM" target="_blank">Watch this video from YouTube to see how hand-shaved noodles are made</a>.<br />
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Rodney ordered their specialty, the Original 39 Spices Beef Noodles 1/2 Meat 1/2 Tendon (Php258, unlimited shaved noodles) . I had a sip of the soup and it was tasty. However, I think it could use more flavor. The best thing for me is the beef itself which was so tender! The noodles were nice as well. I wish they could add swan tsai (pickled mustard greens) which is a staple in Taiwanese beef noodles and actually adds to the overall taste of the noodles.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjc9bo_8gOuCY_IVTIxp6gOldjr10q7Z4a2XKZM3iLRKS4cR-tALRj4b2ulVt_L8I5RSRzuEb5aRoB3JpbL8Xw1o_Wkwx3QYHs6oOEeropITAne5gDuFIJdj1_-QSqn0ecUIFlemGStdNZ/s1600/DSC_1857.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP - Red Onion Cafe's specialty, 39 Spices Beef Noodle" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjc9bo_8gOuCY_IVTIxp6gOldjr10q7Z4a2XKZM3iLRKS4cR-tALRj4b2ulVt_L8I5RSRzuEb5aRoB3JpbL8Xw1o_Wkwx3QYHs6oOEeropITAne5gDuFIJdj1_-QSqn0ecUIFlemGStdNZ/s640/DSC_1857.jpg" title="KitchenWIP - Red Onion Cafe's specialty, 39 Spices Beef Noodle" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Onion Cafe's specialty, 39 Spices Beef Noodle</td></tr>
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Being a fan of dry noodles, I ordered Red Onion Dry Noodles (Php148). The dish is served with caramelized onions, sliced pickles and shredded chicken on top. I love the noodles texture and the caramelized onion gave it a really nice flavor. The pickles lent that extra crunch I wanted. It was lacking a bit flavor for me, so I added a combination of chili and soy sauce. Just a bit more saltiness and it would be great! But that was just my palate.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsa85pdPqm6WrCf9-Qu_PJQSpU3OGZJxfpc9bH3C1Jk2OTHM6Rp_Oxy0FnIQGqYW8IR3GKS4qM_QGKayoJvEDLasOTmp0vj_nhyphenhyphenKAmx2XgtmTnHXmG7HhkDaQiVnda1-DlYdZODP8Buhi/s1600/DSC_1853.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsa85pdPqm6WrCf9-Qu_PJQSpU3OGZJxfpc9bH3C1Jk2OTHM6Rp_Oxy0FnIQGqYW8IR3GKS4qM_QGKayoJvEDLasOTmp0vj_nhyphenhyphenKAmx2XgtmTnHXmG7HhkDaQiVnda1-DlYdZODP8Buhi/s640/DSC_1853.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Onion Dry Noodles with the unlimited pickled cucumber (love that cucumber!)</td></tr>
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Aside from the main dishes, we also ordered Vegetable Handmade Dumplings (Php138). Taiwanese dumplings are usually thicker in texture and not transparent and mostly made of chopped scallions. I wish there were more scallions inside though, some shredded cabbage would also be nice to add crunch! but it was nice and solved my craving for some dumplings!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXw-b1mrvbmqcpVvhV0YmpLnGwEVpl1y-ZRUeoTdA_MJQdKY7BVDlfHCmOOHtN6CNrWzRgFPafWW70wY4rXhkQAmN_6IoxMmna7ViOrIjaV-EB9ohoz9gLGc2hZgCSrpY6QW3HFB-zRzg/s1600/DSC_1847.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP - Vegetable Handmade Dumplings at Red Onion Cafe" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXw-b1mrvbmqcpVvhV0YmpLnGwEVpl1y-ZRUeoTdA_MJQdKY7BVDlfHCmOOHtN6CNrWzRgFPafWW70wY4rXhkQAmN_6IoxMmna7ViOrIjaV-EB9ohoz9gLGc2hZgCSrpY6QW3HFB-zRzg/s640/DSC_1847.jpg" title="KitchenWIP - Vegetable Handmade Dumplings at Red Onion Cafe" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Handmade Dumplings at Red Onion Cafe</td></tr>
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It was just their sift opening when we went there and the menu is limited but they were at 50% off at that time. I'm not sure if they were still in promo til now. I'm also not sure if prices are still the same.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUKzXGiBDNSopJHnOQN7-u0qTnK-22gV3bEWBVnaLfd3AYUAV-YlH2w6tRCF8oQ2_otEfDQA9iZFjNyeCnl5tsgo7hULIjcKWCLr0-a-6qKXu72YVbG4Z8eIIUxi_rEf58hhZxcEC71UG/s1600/DSC_1836.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP - "Very, very, very, ... soft opening menu" :) at Red Onion Cafe" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUKzXGiBDNSopJHnOQN7-u0qTnK-22gV3bEWBVnaLfd3AYUAV-YlH2w6tRCF8oQ2_otEfDQA9iZFjNyeCnl5tsgo7hULIjcKWCLr0-a-6qKXu72YVbG4Z8eIIUxi_rEf58hhZxcEC71UG/s640/DSC_1836.jpg" title="KitchenWIP - "Very, very, very, ... soft opening menu" :) at Red Onion Cafe" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Very, very, very, ... soft opening menu" :) at Red Onion Cafe</td></tr>
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We would love to come back when they have fully opened to try out other Taiwanese fare! This is just the type of restaurant we are drawn to. The atmosphere is nice and homey. I love the big wooden tables, the booths, the lighting and the wall art!<br />
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More restaurants are opening at the UP Town Center. Here are some photos of restaurants and stores in soft opening and those that have yet to open.<br />
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<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-3637359151857026602013-09-18T23:40:00.000+08:002013-09-18T23:40:13.630+08:00Recipe: Banana Coconut MuffinSo, I've forgotten I bought bananas and when I remembered I had them, they were already overripe. I've thrown overly ripe bananas before and I'm kicking myself why I haven't tried this recipe before. This recipe doesn't use egg or butter instead I opted for coconut oil which I used in my Coconut Oil Choco Raisin Cookies last week. I also have some coconut shavings I bought about a month ago, because they just look so delicious and haven't gotten to cooking with them until this week with the Coconut French Toast I made for breakfast.<br />
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<div class="hrecipe">
<h1 class="fn">
Banana Coconut Muffin</h1>
<label>By </label><span class="author">Jenn Manigao-Tan</span><br />
Published <span class="published">09/18/2013</span><br />
<div class="summary">
This is a very easy recipe based on a recipe from thefreshloaf.com.</div>
<h2>
Ingredients</h2>
<ul>
<li class="ingredient">3 very ripe bananas, mashed</li>
<li class="ingredient">1 cup all purpose flour</li>
<li class="ingredient">1/2 cup whole wheat flour</li>
<li class="ingredient">1 tsp baking soda</li>
<li class="ingredient">1 tsp salt</li>
<li class="ingredient">3/4 cup brown or muscovado sugar (you can use less)</li>
<li class="ingredient">1/2 cup coconut oil</li>
<li class="ingredient">1 tsp vanilla</li>
<li class="ingredient">1/2 cup coconut shavings</li>
<li class="ingredient">1/4 cup chocolate chips or chocolate shavings</li>
</ul>
<h2>
Instructions</h2>
<ol>
<li class="instructions">Preheat oven to 325 degrees F. Prepare muffin or loaf tin.</li>
<li class="instructions">Cream/beat together coconut oil and sugar. Add vanilla. Mix in dry ingredients. Then add mashed banana and coconut shavings. Mix before adding chocolate chips.</li>
<li class="instructions">Bake for 40mins or until toothpick test comes clean.</li>
</ol>
<span style="font-weight: bold;">Yield:</span><span class="yield"> 6 jumbo muffins</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYIhqdwIYcwL17tIViTacHe0HjI5h_sRIMZum6zJA6trTpAD-pfHwFouOx6PXvKuZhn8j93YM5PBMc7j6cvnx3uHT_2Do79zOvHjbpy3gbAZOQ3Xo6MrQ89c4mElVWZ3CB8XEEIfS2lpR/s1600/DSC_1481.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP Recipes - Banana Coconut Muffin" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYIhqdwIYcwL17tIViTacHe0HjI5h_sRIMZum6zJA6trTpAD-pfHwFouOx6PXvKuZhn8j93YM5PBMc7j6cvnx3uHT_2Do79zOvHjbpy3gbAZOQ3Xo6MrQ89c4mElVWZ3CB8XEEIfS2lpR/s640/DSC_1481.jpg" title="KitchenWIP Recipes - Banana Coconut Muffin" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cream sugar and coconut oil. Add vanilla.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOOYqb7H02z41FpU79EQoV6X5KkFoJjPdjTZy3owkrhS7Cm7T92Co4xDHCdR8k8vhwmHEKiX5v0PA-KxocCMTyFeQocfeBuAgMpraysSL4UF75B2qV3FPB_pRK4DNb3AvkKB0rc6Ix5Un/s1600/DSC_1482.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP Recipes - Banana Coconut Muffin" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOOYqb7H02z41FpU79EQoV6X5KkFoJjPdjTZy3owkrhS7Cm7T92Co4xDHCdR8k8vhwmHEKiX5v0PA-KxocCMTyFeQocfeBuAgMpraysSL4UF75B2qV3FPB_pRK4DNb3AvkKB0rc6Ix5Un/s640/DSC_1482.jpg" title="KitchenWIP Recipes - Banana Coconut Muffin" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine all ingredients</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7px7mi1MtTBRw9zxjm6Vg70wtOOywywU-ZXAuf8iLbFCk4dW-RXOpT64QTS-kLrYSTJGEIdBFBKxJ2CJEWoOv9hQU9iCKgmHqgwjJ8vyFJjrZcKNhX6oFDHio22VInjMivLKmNSMPobY/s1600/DSC_1483.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP Recipes - Banana Coconut Muffin" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7px7mi1MtTBRw9zxjm6Vg70wtOOywywU-ZXAuf8iLbFCk4dW-RXOpT64QTS-kLrYSTJGEIdBFBKxJ2CJEWoOv9hQU9iCKgmHqgwjJ8vyFJjrZcKNhX6oFDHio22VInjMivLKmNSMPobY/s640/DSC_1483.jpg" title="KitchenWIP Recipes - Banana Coconut Muffin" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Makes 6 jumbo muffins.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2JylPTJHMAhnz_EiyGC_hiEn7dbw3K0Rc3hiTS2KZHXUZnhyL7ZC7dj17_xyW8l-ctY5o5grGUsuP37onPk1Lko-ZGw7b_sOd5XIBTIvRyFVmNq9deNhgPRrMIvOmD8CML6reqYlrREs/s1600/DSC_1495.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP Recipes - Banana Coconut Muffin" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2JylPTJHMAhnz_EiyGC_hiEn7dbw3K0Rc3hiTS2KZHXUZnhyL7ZC7dj17_xyW8l-ctY5o5grGUsuP37onPk1Lko-ZGw7b_sOd5XIBTIvRyFVmNq9deNhgPRrMIvOmD8CML6reqYlrREs/s640/DSC_1495.jpg" title="KitchenWIP Recipes - Banana Coconut Muffin" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do a toothpick test to check done-ness.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqFRu1POtxM4RS2s4fYoP6ox9uHDcWZzl-7V5Azs8lEocKaR2lBjDFKDCMHYnaSNDZObwNzx_a6ZStpe86BAbU9jNOW59e2BZGDxBygUJwdCW5f72gJVfmgRBtZLAO-9ZPNJLSO6TQ0KM/s1600/DSC_1499.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP Recipes - Banana Coconut Muffin" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqFRu1POtxM4RS2s4fYoP6ox9uHDcWZzl-7V5Azs8lEocKaR2lBjDFKDCMHYnaSNDZObwNzx_a6ZStpe86BAbU9jNOW59e2BZGDxBygUJwdCW5f72gJVfmgRBtZLAO-9ZPNJLSO6TQ0KM/s640/DSC_1499.jpg" title="KitchenWIP Recipes - Banana Coconut Muffin" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Enjoy with a cup of coffee.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4p2u7JjdSiG6oOuh9wze_UQZZd_OVdl5tfFttw0EaVYsHzabwWKOLJCEQOfvB_cNTSjiVptgzbD7vql02CQD09c7VqeO0C3CuQ2kyCpyylwrdCZDT-IQhyphenhyphenFqL4eGyQLsNvbkJEMYnIOUV/s1600/DSC_1509.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP Recipes - Banana Coconut Muffin" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4p2u7JjdSiG6oOuh9wze_UQZZd_OVdl5tfFttw0EaVYsHzabwWKOLJCEQOfvB_cNTSjiVptgzbD7vql02CQD09c7VqeO0C3CuQ2kyCpyylwrdCZDT-IQhyphenhyphenFqL4eGyQLsNvbkJEMYnIOUV/s640/DSC_1509.jpg" title="KitchenWIP Recipes - Banana Coconut Muffin" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cross section shows coconut and melted chocolate.</td></tr>
</tbody></table>
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I love the deep flavor and color the muscovado sugar brought to this recipe. It will look darker than the usual banana muffin because of the sugar and chocolate, but will taste better. You can lessen sugar because banana is already sweet. The ones I made came out so moist!<br />
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Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" /></a></div>
<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com1tag:blogger.com,1999:blog-717560963798807398.post-4160547561341192042013-09-13T18:37:00.000+08:002013-09-13T18:37:14.378+08:00Food Photography Friday #2It's Friday the 13th! But it doesn't mean you have to be unlucky, even in food. Eat something amazing for dinner!<br />
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Here's our second installation of Food Photography Friday.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMa6z3mcUCeTzRoyJzh48Ta_B6QdXijP7TBptnhasTE7CgmiygjLye9TCQWzwUvzL_rYRDgM3dhMZPRLh1ivVCBg0HHkbDwGKRJqb7R527pxOxAnAHwVh3JpT7_UFEDdai1jRY9zLSd0w/s1600/DSC_1354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="KitchenWIP - Poached Egg on Toast" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMa6z3mcUCeTzRoyJzh48Ta_B6QdXijP7TBptnhasTE7CgmiygjLye9TCQWzwUvzL_rYRDgM3dhMZPRLh1ivVCBg0HHkbDwGKRJqb7R527pxOxAnAHwVh3JpT7_UFEDdai1jRY9zLSd0w/s640/DSC_1354.jpg" title="KitchenWIP - Poached Egg on Toast" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZh32lsRUv3vk7gSzB0mSW1JehQrvE9wzOa7u9i_z1Qb1FkEA6HXSE3xBXjGIlANlJgLs6VVEyeejyVosJXI_42Q3q8MgFtku2C-Cg2Ae0EO3oNbTdSQSItQlVKlbK8enFao7VQjeX3VS/s1600/DSC_1368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZh32lsRUv3vk7gSzB0mSW1JehQrvE9wzOa7u9i_z1Qb1FkEA6HXSE3xBXjGIlANlJgLs6VVEyeejyVosJXI_42Q3q8MgFtku2C-Cg2Ae0EO3oNbTdSQSItQlVKlbK8enFao7VQjeX3VS/s640/DSC_1368.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknfN6Od0y9pOZEQMAVlG6vW0vVLeG50Fy24fiVZivuXlfO1Yl-HK_YYC-SuMxGaUXYcOCPaRdQFihmZkSgSfOTizDVB9aOf72WigYL2dG7saBdHxmO8nx9Jp-fxusJ8ZCi5JO4fMg-IwH/s1600/DSC_1363b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="KitchenWIP - PEanut Butter and Jelly - Homemade Mango Jam" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknfN6Od0y9pOZEQMAVlG6vW0vVLeG50Fy24fiVZivuXlfO1Yl-HK_YYC-SuMxGaUXYcOCPaRdQFihmZkSgSfOTizDVB9aOf72WigYL2dG7saBdHxmO8nx9Jp-fxusJ8ZCi5JO4fMg-IwH/s640/DSC_1363b.jpg" title="KitchenWIP - PEanut Butter and Jelly - Homemade Mango Jam" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2XTLpv3lpmtgQtk3Xg1BA8KqrM8ihPXIOa_mHsF9jeKy_anR2dY0m7lzi65hqwVwMf8XM8CeHB-zh4h4YN21zY3dQlLTzNyszxODzZH9v5__rku7iiWUYyxclKksULYtpiH2S9JYEXqR/s1600/DSC_1340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="KitchenWIP - Whole Wheat Coconut Oil Choco Raisin Cookies" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2XTLpv3lpmtgQtk3Xg1BA8KqrM8ihPXIOa_mHsF9jeKy_anR2dY0m7lzi65hqwVwMf8XM8CeHB-zh4h4YN21zY3dQlLTzNyszxODzZH9v5__rku7iiWUYyxclKksULYtpiH2S9JYEXqR/s640/DSC_1340.jpg" title="KitchenWIP - Whole Wheat Coconut Oil Choco Raisin Cookies" width="425" /></a></div>
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We promise to have a recipe post soon!<br />
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For the meantime, enjoy!<br />
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<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-44622134674475385452013-09-06T14:24:00.001+08:002013-09-13T18:29:51.023+08:00Food Photography Friday #1We took lots of photos throughout the week that we don't get to post here and not attached to any recipe so we decided to have a weekly Food Photography Friday!<br />
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For now, please salivate on these photos! ;)<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRqtPYnrBKPO-p0tQ4htAbxNFy2JXswxkzO61xUoPtvAiudGQVr_0-FkHU8ETndz8GuhMGb77zHxgWIHVYF8O4lYOMg4MgHRJw8jOV3NKNfga3s5zxmspCItK9BrnfXZTDIKAWjMIEMJi/s1600/DSC_1053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="KitchenWIP: Food Photography Friday" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRqtPYnrBKPO-p0tQ4htAbxNFy2JXswxkzO61xUoPtvAiudGQVr_0-FkHU8ETndz8GuhMGb77zHxgWIHVYF8O4lYOMg4MgHRJw8jOV3NKNfga3s5zxmspCItK9BrnfXZTDIKAWjMIEMJi/s640/DSC_1053.jpg" title="KitchenWIP: Food Photography Friday" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jer0X4I2KGaCF2RPoouDB3EnGSx3x0ntfV2yHzBR_9g99my6wBpx_9fl5Od2x86aVXj8gAQlAN8FoShQ6efy9zPcvxqbClV3hC0ydMCqWtYaPYM-RXzf6u7evtmQaF5gZ8Is8kixWqOQ/s1600/DSC_1060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="KitchenWIP: Food Photography Friday" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jer0X4I2KGaCF2RPoouDB3EnGSx3x0ntfV2yHzBR_9g99my6wBpx_9fl5Od2x86aVXj8gAQlAN8FoShQ6efy9zPcvxqbClV3hC0ydMCqWtYaPYM-RXzf6u7evtmQaF5gZ8Is8kixWqOQ/s640/DSC_1060.jpg" title="KitchenWIP: Food Photography Friday" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBKqK4npB9VggAsKEmKAquIrq49fM3ZRBn4Tqlm-drr7sF8T-vo53R8bHeCadDczCbFRphxVGj5LjobFH1PgakYrE7um4AQwRtrJ0opLI7rLZXUJrG_0vzYzl49ivyWrwvrTtC59O5-QI/s1600/DSC_1091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="KitchenWIP: Food Photography Friday" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBKqK4npB9VggAsKEmKAquIrq49fM3ZRBn4Tqlm-drr7sF8T-vo53R8bHeCadDczCbFRphxVGj5LjobFH1PgakYrE7um4AQwRtrJ0opLI7rLZXUJrG_0vzYzl49ivyWrwvrTtC59O5-QI/s640/DSC_1091.jpg" title="KitchenWIP: Food Photography Friday" width="640" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-QCBag9q6jtXZjvkAtXcti_VBohockwBuOBSKaLve9SPTQeKhIb5qH-AW1aC_5Ch7hdcxFJGWbq_xJBLxoronpAU94VZ5gPcyDfNb4NxeKOlAQvp97daUvIfrv53L44jT1aHwlCtWO_y/s1600/DSC_1234.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="KitchenWIP: Food Photography Friday" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-QCBag9q6jtXZjvkAtXcti_VBohockwBuOBSKaLve9SPTQeKhIb5qH-AW1aC_5Ch7hdcxFJGWbq_xJBLxoronpAU94VZ5gPcyDfNb4NxeKOlAQvp97daUvIfrv53L44jT1aHwlCtWO_y/s640/DSC_1234.jpg" title="KitchenWIP: Food Photography Friday" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" /></a></div>
<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com2tag:blogger.com,1999:blog-717560963798807398.post-82444684916866058202013-08-29T11:52:00.000+08:002013-09-18T23:40:32.280+08:00Recipe: Easy Basic Scones RecipeI have to admit. I love bread. Bread is one thing I can't give up no matter what I do.<br />
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People have a misconception about baking bread. Cookies and cupcakes seem easier. Personally, I think breads for home consumption is easier than the sometimes unforgiving cookies and cupcakes. I find that I can easily adjust any bread recipe and it will still taste good (and not to mention filling). Bread uses a lot of starch but not as much sugar.<br />
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Yesterday, I was craving for bread but don't want to wait for a normal bread to rise. Good thing I've been browsing my <a href="http://kitchenwip.blogspot.com/2013/01/friday-favorites-cooking-channels-we.html" target="_blank">favorite YouTube channels</a> a couple of days before and came across a recipe by <a href="http://eugeniekitchen.com/" target="_blank">Eugenie of Eugenie Kitchen</a> (follow her on <a href="http://www.youtube.com/channel/UCUn_IPPXTCFZ8IfhVPVsxcA?sub_confirmation=1" target="_blank">YouTube</a>, if you haven't yet!). Her recipe for scones is one of the easiest to follow.<br />
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<h2>
Basic British Scones</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWZn7ChKE3uGv_OXehBuA9YMZWB6Dh8ywkJ6nabhsPwiT4TWN0_gtFR8c6qLgr49QPJlAowZK7Ygn-YiSND5EGgWMDsbM1qO4VI8GRLS_AK8GP81ddMqtn2yGR_hQdPbNH-G3csZQa-BJ/s1600/DSC_1101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWZn7ChKE3uGv_OXehBuA9YMZWB6Dh8ywkJ6nabhsPwiT4TWN0_gtFR8c6qLgr49QPJlAowZK7Ygn-YiSND5EGgWMDsbM1qO4VI8GRLS_AK8GP81ddMqtn2yGR_hQdPbNH-G3csZQa-BJ/s640/DSC_1101.jpg" width="640" /></a></div>
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<h4>
<b><span style="color: #444444;">What you will need:</span></b></h4>
2 cups cake flour (or normal AP flour)<br />
1 tbsp caster sugar (very fine white sugar)<br />
4 tsp baking powder<br />
1/2 tsp salt<br />
4 tbsp or half a stick of cold butter, cubed<br />
2/3 cup whole milk<br />
1 egg, for mixture<br />
1 egg, for egg wash<br />
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<h4>
<b><span style="color: #444444;">What you need to do:</span></b></h4>
1. Preheat oven at 200 degrees Celsius (400 degrees Fahrenheit).<br />
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2. In a bowl, sift together 2 cups flour, 1 tbsp sugar, 4 tsp baking powder and 1/2 tsp of salt. Mix until combined.<br />
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3. Add cold butter and cut into flour with fingers. You can also use a <a href="http://en.wikipedia.org/wiki/Pastry_blender" target="_blank">pastry blender</a> to mix. For an easier process, use food processor. I used the hand method so it took a bit longer. We are looking for a sand-like consistency to the mixed flour and butter.<br />
<span style="font-size: x-small;"><span style="color: red;">Note</span>: In the Philippines, because it's humid/hot, butter tend to melt easily, so make sure to cube it and bring it back to the fridge and take it out only if you need it. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLq-rJZrmTLY73X7cSeT-QH61w44x-To_lngwmvsuGhtlMCRzwdmKGhFKLcQaGi3bhY4Ee7k3fYQZh68e9nNXwvkm8jYlmFJR1CN0jjlpUKgQkUD4iTUErOxrbZPJDqlBEak0BrD1W89WA/s1600/DSC_1092.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Easy Basic Scones Recipe" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLq-rJZrmTLY73X7cSeT-QH61w44x-To_lngwmvsuGhtlMCRzwdmKGhFKLcQaGi3bhY4Ee7k3fYQZh68e9nNXwvkm8jYlmFJR1CN0jjlpUKgQkUD4iTUErOxrbZPJDqlBEak0BrD1W89WA/s640/DSC_1092.jpg" title="Easy Basic Scones Recipe" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You would want a sand-like texture after mixing butter and flour.</td></tr>
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4. In a separate bowl, crack an egg and beat it lightly. Make a well in the middle of the flour mixture and add beaten egg and milk. Fold until moistened.<br />
<span style="color: red; font-size: x-small;">Note</span><span style="font-size: x-small;">: If you want a savoury scone, here's where you add ingredients like bacon or diced ham. If you want a scone with a bite into it, you can also add dried cranberry or raisins or for a more Filipino touch dried mangoes.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYF_6cpkxIFV2mvFjcP_CkZdjVKhvzpIGDf1wZB7OL2KA3N7upeDibnlo-1mjfzK-NqnPjvxi3UzsBHmGcFe2n8QSyaowWUpshcnHAEjNZOdvOK9VB-iKACA0pvc4e24M_msjsvsdE0Fk/s1600/DSC_1093.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Easy Basic Scones Recipe" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYF_6cpkxIFV2mvFjcP_CkZdjVKhvzpIGDf1wZB7OL2KA3N7upeDibnlo-1mjfzK-NqnPjvxi3UzsBHmGcFe2n8QSyaowWUpshcnHAEjNZOdvOK9VB-iKACA0pvc4e24M_msjsvsdE0Fk/s640/DSC_1093.jpg" title="Easy Basic Scones Recipe" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make a well in the middle, add egg and milk.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IbEFCEV00xqnDl4ZEyjaYgrGOt-Acg1mSC_iT0HCyCz3czr9V1Hrie-IW5mJZPAz8wSsAIKuhBTIoGdaVqraux468c8eEjLzPbo8_Q_Gd21o_k0V0R4qPWl767JYxFx956-VO7lWHM5P/s1600/DSC_1094.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Easy Basic Scones Recipe" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IbEFCEV00xqnDl4ZEyjaYgrGOt-Acg1mSC_iT0HCyCz3czr9V1Hrie-IW5mJZPAz8wSsAIKuhBTIoGdaVqraux468c8eEjLzPbo8_Q_Gd21o_k0V0R4qPWl767JYxFx956-VO7lWHM5P/s640/DSC_1094.jpg" title="Easy Basic Scones Recipe" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix until combined and moistened. Do not over mix.</td></tr>
</tbody></table>
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5. Transfer dough in a floured surface and pat it down into a 1 inch thick circle (or oblong hehe)<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYmy-1CFsWk8_OKDdzGnbA-NiMZRciSmXOtq-Gv8ZvpNWiPZ8rJOQLHvU5lE3oLOEp2Y_gZtCauRyKIHW8OQm-jA9xrE-0cn7tBds6z5HSjeQrFf2jAHTRanElwXiIeW5zr_3-kSXaWqs/s1600/DSC_1095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Basic Scones Recipe" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYmy-1CFsWk8_OKDdzGnbA-NiMZRciSmXOtq-Gv8ZvpNWiPZ8rJOQLHvU5lE3oLOEp2Y_gZtCauRyKIHW8OQm-jA9xrE-0cn7tBds6z5HSjeQrFf2jAHTRanElwXiIeW5zr_3-kSXaWqs/s640/DSC_1095.jpg" title="Easy Basic Scones Recipe" width="640" /></a></div>
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6. Cut with a pastry ring (I don't have a pastry ring so I used a 1/4 measuring cup to cut) and place on a baking sheet.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8vMntRHpURSoVfTq3Kyq53Q8AQp_7NYhxsucVSh8hn-3d_ByBVNY7aV0eVOL1FTROt8yKqjyHbM8UDRLCdKsxvMjsBph_q5_Ai3yHJKdasF4m-s28Gvn-C1Sc1IgAQSo6RYajXSglonp/s1600/DSC_1097.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Easy Basic Scones Recipe" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8vMntRHpURSoVfTq3Kyq53Q8AQp_7NYhxsucVSh8hn-3d_ByBVNY7aV0eVOL1FTROt8yKqjyHbM8UDRLCdKsxvMjsBph_q5_Ai3yHJKdasF4m-s28Gvn-C1Sc1IgAQSo6RYajXSglonp/s640/DSC_1097.jpg" title="Easy Basic Scones Recipe" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With egg wash on top.</td></tr>
</tbody></table>
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7. Brush with egg wash on top and bake for 12-15 minutes until top is golden brown.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMMpJobx5HuUDBBL-x1yomlhpsP5bacZ7ZerxTgBZd9dcdp_h31ar2Zqh5J0QRXRgcMLo_oNLBe3RfNzfaRZjw4JOG9IDFsivbhkNFaDMRAltWMfO3XiHJoveHovNtW-4q-5Z8mAkGObR/s1600/DSC_1098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Basic Scones Recipe" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMMpJobx5HuUDBBL-x1yomlhpsP5bacZ7ZerxTgBZd9dcdp_h31ar2Zqh5J0QRXRgcMLo_oNLBe3RfNzfaRZjw4JOG9IDFsivbhkNFaDMRAltWMfO3XiHJoveHovNtW-4q-5Z8mAkGObR/s640/DSC_1098.jpg" title="Easy Basic Scones Recipe" width="640" /></a></div>
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8. Serve hot with jam, butter or clotted cream!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAjYtgwWt9-SMljtmYraoOrNExW72bsyrvIStqfjzwKDZN6QzEGU7B9kHurxvC9c9kkz58rZ1AbnE1O7-1S3gVBJTo6IxfBSgQjoy5XL75eJcaoyHu32EQfHKfv1pbysDORy6-flBuURj/s1600/DSC_1099.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Easy Basic Scones Recipe" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAjYtgwWt9-SMljtmYraoOrNExW72bsyrvIStqfjzwKDZN6QzEGU7B9kHurxvC9c9kkz58rZ1AbnE1O7-1S3gVBJTo6IxfBSgQjoy5XL75eJcaoyHu32EQfHKfv1pbysDORy6-flBuURj/s640/DSC_1099.jpg" title="Easy Basic Scones Recipe" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scones with Philippine Mango Jam</td></tr>
</tbody></table>
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Try this recipe and let me know how yours came out!<br />
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Enjoy and happy cooking!<br />
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<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-8242040592729733842013-08-28T18:54:00.002+08:002013-08-29T11:07:52.556+08:00San Juan Food Adventures: Shuin The Smoked Chicken Food HouseFriends would always ask us how we manage to get to places far from where we live (Taguig). Our collective answer most of the time, <i>"Basta may pagkain."</i> ("As long as there's food.")<br />
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The Wilson area in San Juan is one of our happy places. I used to live in San Juan, so this area is no stranger to us. We used to hang out here during the Blitz Krieg (an awesome gaming/computer shop) days. When billiards is still in, we used to go to Green Room a lot. And eat at Tasty Dumplings and Hapchan. Being in Wilson is comforting.<br />
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Now that a lot of new restaurants have their home-base here, we are here almost every weekend. There's a lot to cover, but on this post, we'll talk about <a href="https://www.facebook.com/shuinkitchen" target="_blank">Shuin - The Smoked Chicken Food House</a>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHttCxr13hB0Qv_NhCT3Q_sBJTGV_8v7zCKdOZT4lqO9TzmxbsiXULL7slclKt73sTkNvlGn_RvcMjNmueTx2yE0eiTvnfVQLwEi-w9Qj9Etb7xkeycrAxhP7hJE8gFJI1xHptB3eg4Yb6/s1600/DSC_1004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Shuin Smoked Chicken House" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHttCxr13hB0Qv_NhCT3Q_sBJTGV_8v7zCKdOZT4lqO9TzmxbsiXULL7slclKt73sTkNvlGn_RvcMjNmueTx2yE0eiTvnfVQLwEi-w9Qj9Etb7xkeycrAxhP7hJE8gFJI1xHptB3eg4Yb6/s640/DSC_1004.jpg" title="Shuin Smoked Chicken House" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tip: Shuin Smoked Chicken only sells for P200 after 8PM!</td></tr>
</tbody></table>
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Shuin is considered new in the area. We love noodles and chinese turo-turo food, so we were so happy when we discovered Shuin. Even though they sell the usual noodles that come in a HUGE bowl, their specialty is their smoked chicken and duck. An order of smoked chicken or duck comes with rice and side dishes. You can choose from side dishes available for the day and you can even add more for a small fee. You can also order 1 whole smoked chicken, eat half and take home the other half.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6evPLFuS60ffyHnJHRB8yCmPLCnnAZAJlTw85P05QmP0MgRz4c-BitisyIIaxRTXBiiJ2ySTdGFFXDyVxTM4945uPBwC1gHFhHgMLjRGPgRGQ3hsrZhfpJq9lcSyXks-i7N5mWQf6dGyW/s1600/DSC_1006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Shuin Smoked Chicken House" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6evPLFuS60ffyHnJHRB8yCmPLCnnAZAJlTw85P05QmP0MgRz4c-BitisyIIaxRTXBiiJ2ySTdGFFXDyVxTM4945uPBwC1gHFhHgMLjRGPgRGQ3hsrZhfpJq9lcSyXks-i7N5mWQf6dGyW/s640/DSC_1006.jpg" title="Shuin Smoked Chicken House" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Side Dish: Soy Tofu</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDwoi2hpRJqi0aiZ-q8qtZCldsF8o1VESpKYmVvAYn28BUhNqukvv-XkLC4t7t1wgvOkCyERXiYA3IpS04x5hu8NEulGywbKNeM8m_6mx2OQASHU8a4QjTFVKXgZ02VnHHjSiKZ3HyP6H/s1600/DSC_1007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Shuin Smoked Chicken House" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDwoi2hpRJqi0aiZ-q8qtZCldsF8o1VESpKYmVvAYn28BUhNqukvv-XkLC4t7t1wgvOkCyERXiYA3IpS04x5hu8NEulGywbKNeM8m_6mx2OQASHU8a4QjTFVKXgZ02VnHHjSiKZ3HyP6H/s640/DSC_1007.jpg" title="Shuin Smoked Chicken House" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taiwan Pork Chop</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEuV21gXoNcmJb2unxxZKZcraJD46e3ng8-8-r0G7vd43W_HMutH_JXkFu7qr0K7Kt96N_bBH8DKSdLvmeR8Y4hGcB6us5xcesFxqX7QHVvFBdJjnY3oBaH8UIz6zrb0PCE6BToxH6XWf/s1600/DSC_1008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Shuin Smoked Chicken House" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEuV21gXoNcmJb2unxxZKZcraJD46e3ng8-8-r0G7vd43W_HMutH_JXkFu7qr0K7Kt96N_bBH8DKSdLvmeR8Y4hGcB6us5xcesFxqX7QHVvFBdJjnY3oBaH8UIz6zrb0PCE6BToxH6XWf/s640/DSC_1008.jpg" title="Shuin Smoked Chicken House" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dumpling Noodles</td></tr>
</tbody></table>
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Their smoked chicken is flavored in the simplest way possible with sesame oil, salt and pepper. But it tastes great!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAu9AaBE5op4vQSB7MlLnKDmFK15b9y9TTFwM4NaWgBeq3yqWc98wwMpt5HKo55Hn_Dd-t6tnthlYYyOwBvVI4PtXwaF5YHENqwGwGfP0fmop60RFXG-aOuP6k0n3kZ_2H4YoiJFMzefD/s1600/DSC_1011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Shuin Smoked Chicken House" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAu9AaBE5op4vQSB7MlLnKDmFK15b9y9TTFwM4NaWgBeq3yqWc98wwMpt5HKo55Hn_Dd-t6tnthlYYyOwBvVI4PtXwaF5YHENqwGwGfP0fmop60RFXG-aOuP6k0n3kZ_2H4YoiJFMzefD/s640/DSC_1011.jpg" title="Shuin Smoked Chicken House" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Chicken</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrIaGqnzDJ34EpSrMgAemvfuj-w_dbccrOJybuwFFjKmBhOsIPtED7iDfQB7JYH-8Y4C-pLQTeXL-WFO_1LzSpFXKMZ7uOQmeD2ujG0WDwD3RMuEGdDtugXwOVxT4mVSWGkQVWhQVQKIp/s1600/DSC_1012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Shuin Smoked Chicken House" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrIaGqnzDJ34EpSrMgAemvfuj-w_dbccrOJybuwFFjKmBhOsIPtED7iDfQB7JYH-8Y4C-pLQTeXL-WFO_1LzSpFXKMZ7uOQmeD2ujG0WDwD3RMuEGdDtugXwOVxT4mVSWGkQVWhQVQKIp/s640/DSC_1012.jpg" title="Shuin Smoked Chicken House" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Side Dishes </td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EjF9yQlHMZSThyfq0TAcsrDuNR0g3AvPcS0cB41cC8Ajt-jbh4VYULMEy-LbTLuXfLWUfViomCeJYkQj-hF864PHF528hzrgqEmQkg490aSCMJwedby9ATuGHqSZsqq6CFmNcTmMj_kA/s1600/DSC_1010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Shuin Smoked Chicken House" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EjF9yQlHMZSThyfq0TAcsrDuNR0g3AvPcS0cB41cC8Ajt-jbh4VYULMEy-LbTLuXfLWUfViomCeJYkQj-hF864PHF528hzrgqEmQkg490aSCMJwedby9ATuGHqSZsqq6CFmNcTmMj_kA/s640/DSC_1010.jpg" title="Shuin Smoked Chicken House" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyahuOba4tnkShbAggPho5DDz2viWgPCXhyLLOYvIgoNkIN63TfZ-xfgwzuTnJ6N3GeNZeH48OgOA-_f6cmH9sKqLibcSUwW_oRXWgu-KdcVrhfiXMhyphenhyphen2mHtCcGRdqR_XwPnuXj1DvHVS/s1600/DSC_1013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Shuin Smoked Chicken House" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyahuOba4tnkShbAggPho5DDz2viWgPCXhyLLOYvIgoNkIN63TfZ-xfgwzuTnJ6N3GeNZeH48OgOA-_f6cmH9sKqLibcSUwW_oRXWgu-KdcVrhfiXMhyphenhyphen2mHtCcGRdqR_XwPnuXj1DvHVS/s640/DSC_1013.jpg" title="Shuin Smoked Chicken House" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dining area is small but cozy. They have free wifi.</td></tr>
</tbody></table>
Have you been to Shuin? What do you think of their food?<br />
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Restaurant info:<br />
<b>San Juan branch: </b>G and L building J. Abad Santos st. Little Baguio, San Juan (same building as Serenitea)<br />
<b>Quezon City branch:</b> 100b Maria Clara st. Sto. Domingo, Quezon City<br />
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<i>Thanks and happy eating,</i><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" /></a></div>
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<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com2tag:blogger.com,1999:blog-717560963798807398.post-17943978852222769642013-08-23T19:07:00.000+08:002013-09-18T23:40:41.458+08:00Recipe: Baked Orange Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWJNSPG8CTHD5j9wK81VjQEUFhiWFJUQenNXj9ts528nfDgRObT5EqEdV5jBfc32RLr9_x2858HOZw7Mlqe1svOBNvAQ0qo3_mVyFrJf0O19oJWQfd1ucsSjUJwgUFb81xH8lVsJDjM02/s1600/DSC_0667.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWJNSPG8CTHD5j9wK81VjQEUFhiWFJUQenNXj9ts528nfDgRObT5EqEdV5jBfc32RLr9_x2858HOZw7Mlqe1svOBNvAQ0qo3_mVyFrJf0O19oJWQfd1ucsSjUJwgUFb81xH8lVsJDjM02/s640/DSC_0667.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Orange Chicken served with a salad of Japanese cucumber and balsamic vinegar.</td></tr>
</tbody></table>
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This is one of my quick and easy recipes. This dish is ready in 20-minutes.<br />
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<b>Ingredients</b><br />
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chicken breast fillet<br />
carrot, zucchini and orange slices<br />
onion<br />
olive oil<br />
butter<br />
1/4 cup white wine<br />
1/4 cup orange juice<br />
1 tbsp honey or brown sugar<br />
salt and pepper<br />
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<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="480" src="//www.youtube.com/embed/ctcLj-dxe9k" width="640"></iframe>
</div>
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<b>Steps</b><br />
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1. Prepare chicken. Remove skin if desired.<br />
2. Combine wine, orange juice and honey or sugar in a small bowl.<br />
3. Line a roasting pan with foil wrap and pour the prepared liquid ingredients.<br />
4. Put a wire rack on the roasting pan and arrange ingredients.<br />
5. Sprinkle a bit salt, pepper and brown sugar on top of the chicken and pour a bit of olive oil.<br />
6. Top chicken with a slice of butter. (It looks glorious while melting!)<br />
7. Bake in a pre-heated oven at 350 degrees Fahrenheit (177 degrees Celcius) for 20-30 minutes. Watch chicken closely after 20-min mark as to avoid being overcooked.<br />
8. If you have one, it's best to check doneness with a meat thermometer. Aim for the center. It's completely cooked if thermometer read 160 to 165 degrees Fahrenheit (71 to 74 degrees Celcius).<br />
<br />
<b>Serve</b><br />
<br />
Arrange chicken and vegetables in a plate and pour the sauce/juice on top of the chicken.<br />
<br />
Thanks and happy cooking!<br />
<br />
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<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" /></a></div>
<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-85018819501231932342013-08-22T03:46:00.000+08:002013-08-23T13:48:18.895+08:00Sizzling Goodness from Max's Restaurant<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurBKjPtxyvP8xWpZas-uT0-3c1UxFwZVc55mKNpzEUm8deXz4Rx6pznbcw2eN59tcLdepLrQo05PNwl8tA5wPfuHdnvnfU8lRI_jLOK_SK1ovTl5-meHGppuL8MEfViXUsFLo3J63sb6s/s1600/DSC_0469.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Max's Restaurant Sizzling Tofu" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurBKjPtxyvP8xWpZas-uT0-3c1UxFwZVc55mKNpzEUm8deXz4Rx6pznbcw2eN59tcLdepLrQo05PNwl8tA5wPfuHdnvnfU8lRI_jLOK_SK1ovTl5-meHGppuL8MEfViXUsFLo3J63sb6s/s640/DSC_0469.jpg" title="Max's Restaurant Sizzling Tofu" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">The legendary Sizzling Tofu</td></tr>
</tbody></table>
<br />
Max's Restaurant is such a comfort place for me. When I crave for that uniquely Filipino fried chicken, I instantly think of Max's. There's something about that golden goodness smothered in Jufran banana ketchup that gets me, every time.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyOLUFVSh0schmDaOh51-8ajoLB6E2uNra2a3UgtjM3tJnMztJ5vwXriqsMwA2CNQfIDSXrPDq7ladEm1jX8Xi505M-jaVfO1BPw5EuqGeDrC2C2EdjJf-qvG7U647Y0MtJWy0yejON-W/s1600/DSC_0495.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Max's Restaurant: The house that fried chicken built" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyOLUFVSh0schmDaOh51-8ajoLB6E2uNra2a3UgtjM3tJnMztJ5vwXriqsMwA2CNQfIDSXrPDq7ladEm1jX8Xi505M-jaVfO1BPw5EuqGeDrC2C2EdjJf-qvG7U647Y0MtJWy0yejON-W/s640/DSC_0495.jpg" title="Max's Restaurant: The house that fried chicken built" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried chicken really built this house!</td></tr>
</tbody></table>
<br />
I shouldn't be thinking about food at the wee hours but since I was sorting photos and videos from the blogger's night at Max's Forbestown last Friday, my stomach just won't stop grumbling.<br />
<br />
Want to torture yourself and feel what I'm feeling right now? Then watch this video:<br />
<br />
<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="360" src="//www.youtube.com/embed/CrUweFjhgpI" width="480"></iframe>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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Ok? Hunger pangs setting in? Good.<br />
<br />
Most of the dishes in the video are already part of Max's heirloom recipes and are being served in most Max's Restaurant in the country.<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDx5_-DP4fRkGiIJ-EGQ5y5bf3XmOoqNdRAtunYJa2kB2hay5W39bEVyQO89J9OrENdkBPT1bLTu-iH95GIQ2C1uEYfaiU1SWRkl_t2kdDisp1FEuDpsQKvwcDfTwY9kA13EkKQacqiONC/s1600/DSC_0479.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Max's Restaurant Gambas con Aligue" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDx5_-DP4fRkGiIJ-EGQ5y5bf3XmOoqNdRAtunYJa2kB2hay5W39bEVyQO89J9OrENdkBPT1bLTu-iH95GIQ2C1uEYfaiU1SWRkl_t2kdDisp1FEuDpsQKvwcDfTwY9kA13EkKQacqiONC/s640/DSC_0479.jpg" title="Max's Restaurant Gambas con Aligue" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gambas con Aligue</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aCiLmSP98Jcw94TzG6Atck5KodpE6pFJfeKelfRenWNFpUrWX7bMYaLYpbMQ5gSIkMMMjng1SGRMeTjeHt4JPzn3XXPcTyf0QdE3200XiXyslydO-KMkqn_MRdgOi-NqaOAfwgy1eRcw/s1600/DSC_0464.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Max's Restaurant Sizzling Sweet and Spicy Chicken" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aCiLmSP98Jcw94TzG6Atck5KodpE6pFJfeKelfRenWNFpUrWX7bMYaLYpbMQ5gSIkMMMjng1SGRMeTjeHt4JPzn3XXPcTyf0QdE3200XiXyslydO-KMkqn_MRdgOi-NqaOAfwgy1eRcw/s640/DSC_0464.jpg" title="Max's Restaurant Sizzling Sweet and Spicy Chicken" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sizzling Sweet and Spicy Chicken</td></tr>
</tbody></table>
<br />
<br />
The absolute crowd favorite is the Sizzling Tofu but try getting your hands off that Chicken Neck Original if you can. That thing will just betray you if you don't watch close enough. One minute you have a pile on your plate, the next thing you know, the plate is empty and you're left craving for more. My one piece of advice if you're planning to order it: bring reinforcements. Take your friends or co-workers after work. Have some San Mig Light. Order a couple other sizzling specials. And kiss the stress away for the night.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTcdFFRR6R-Ygd0APiA-y8BkPrOl8dJxxIj2RjoI_eCdbgHbm2BQzGhwdVNbsuI9HqdZhJIekNpFL61VHDMTepifBzQWBw0YEglksgP3j5nGwOXaycHAndkgWewp8LCy7AtCtbvZG52Yy/s1600/DSC_0484.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Max's Restaurant Chicken Neck Original and San Mig Light" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTcdFFRR6R-Ygd0APiA-y8BkPrOl8dJxxIj2RjoI_eCdbgHbm2BQzGhwdVNbsuI9HqdZhJIekNpFL61VHDMTepifBzQWBw0YEglksgP3j5nGwOXaycHAndkgWewp8LCy7AtCtbvZG52Yy/s640/DSC_0484.jpg" title="Max's Restaurant Chicken Neck Original and San Mig Light" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">San Mig Light: The Ultimate chicken neck companion.</td></tr>
</tbody></table>
<br />
Do yourself a favor and take note of these branches: Max’s Scout Tuason, Max’s Glorietta 3, Max’s Valero, Max’s Convergys, Max’s Forbestown, Max’s Tiendesitas, Max’s Shaw, Max’s Ayala Town Center, Max’s Dasmariňas, Max’s Harbour Square, Max’s Malate, Max’s Orosa Ermita, Max’s Bluewave, Max’s Nuvali and Max’s Lipa<br />
<br />
It's best to time your visit at the start of the weekend so as not to worry your loved ones. Because you know, drinking during the weekday is just wrong (Is it, really? Hehehe). And believe me, it will take hours specially when you're with friends. But if it can't be avoided, just make sure you have some Cake Slice Sampler with you when you get home. ;)<br />
<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-18408111471904253872013-08-13T17:31:00.000+08:002013-09-18T23:40:52.679+08:00Recipe: Easy Thai Glass Noodle Salad (Yum Woon Sen) with LambHi!<br />
<br />
Today at KitchenWIP, I'm gonna be making a variety of Yum Woon Sen salad. Yum Woon Sen is the literal translation of Glass Noodle Salad. Yum = salad (which uses a specific dressing with fish sauce); Woon Sen = Glass Noodles. Woon Sen or the Thai glass noodles or cellophane noodles is made with mung beans.<br />
<br />
Most of the time, shrimp is used to make this salad. But since I have lamb steak at hand (and no shrimp), I decided to use that.<br />
<br />
I'd have to be honest. I altered this a little because I only used ingredients I have at hand.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOmQnx5PAiDx7TmKbUrdlIkbjNBbpLUFhO22XDJelIlss6z8hqHdKWZgnT1fL-6BJEHTRrlMLdS95_aBoQq7eY2C3yZF-Vd2wXFljzZB_gYj37y64RDDznUUp_byQ65G9bPzsfCF7-VpUc/s1600/DSC_0392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOmQnx5PAiDx7TmKbUrdlIkbjNBbpLUFhO22XDJelIlss6z8hqHdKWZgnT1fL-6BJEHTRrlMLdS95_aBoQq7eY2C3yZF-Vd2wXFljzZB_gYj37y64RDDznUUp_byQ65G9bPzsfCF7-VpUc/s400/DSC_0392.JPG" width="400" /></a></div>
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<br />
<br />
<b>For this recipe I used:</b><br />
<br />
1 lamb steak, sliced thinly (slice when still frozen to achieve super thin slices)<br />
<br />
<b>Marinated in:</b><br />
<br />
juice of half a lime<br />
1 tsp olive oil<br />
3 cloves garlic<br />
ground black pepper<br />
<br />
*Set aside until time to saute.<br />
<br />
<b>Other ingredients:</b><br />
<br />
2 shiitake mushrooms (if using dried, soak it in lukewarm water first)<br />
half of a zucchini<br />
1 tomato<br />
mint and basil leaves<br />
lemon grass<br />
approx 112grams of vermicelli or glass noodles<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjW6AZNgy0uOHEVTncIk66MCa5mtsE-y9fo7OHjgVubZSBRf9gHFCOfq8Hov_lMzW11GJl6LEXE2gC_FIkg1kxFXFi2njlzZ55rv0pZrCOF5ipLKpsf4u8R2lavcnow4iRpxDRDmCUyEC/s1600/DSC_0383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjW6AZNgy0uOHEVTncIk66MCa5mtsE-y9fo7OHjgVubZSBRf9gHFCOfq8Hov_lMzW11GJl6LEXE2gC_FIkg1kxFXFi2njlzZ55rv0pZrCOF5ipLKpsf4u8R2lavcnow4iRpxDRDmCUyEC/s400/DSC_0383.JPG" width="400" /></a></div>
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<b>Dressing</b>:<br />
<br />
1 tsp sesame oil<br />
2 tsp fish sauce (<i>patis</i>) (best to use thai fish sauce, we use Ang Sarap Patis brand)<br />
1 tsp sugar<br />
2 tsp water or stock<br />
<br />
Watch this video for instructions:<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/Ef3quYsvxhA" width="560"></iframe>
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Do you love Thai food? What is your favorite Thai cuisine? Let me know by commenting below!<br />
<br />
Thanks and enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" /></a></div>
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<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-57753807557124736262013-08-12T11:54:00.001+08:002013-08-22T03:54:33.091+08:00Easy Tonkatsu and Katsudon Tutorial VideoHi guys!<br />
<br />
Just made my first video tutorial with one of Rodney's favorite food, Katsudon. I've made it several times before and decided to make a step-by-step for those who want to try it at home.<br />
<br />
Please watch and like. Thanks!<br />
<br />
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<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/0NM1BIKzGwc" width="560"></iframe></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWvGU_xOwT83pu_-NZHyK09_-f2uPZADCVWxN8GfSwMAh2yGxsLfpu6ntJ7iq1dtCe5E1exb311uBVvBD4BkzX70twSQKcGb0QochAnfaSyVsWBweWE52QCOqqUkMpZzt_kwfcIQEdI9I/s1600/2013-08-11-20.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Katsudon" border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWvGU_xOwT83pu_-NZHyK09_-f2uPZADCVWxN8GfSwMAh2yGxsLfpu6ntJ7iq1dtCe5E1exb311uBVvBD4BkzX70twSQKcGb0QochAnfaSyVsWBweWE52QCOqqUkMpZzt_kwfcIQEdI9I/s400/2013-08-11-20.jpg" title="Katsudon" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Katsudon on our favorite 50peso Japanese bowl.</td></tr>
</tbody></table>
<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-51902398452002336842013-08-05T18:13:00.000+08:002013-08-05T18:13:02.284+08:00Chicken Nori Rolls <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPp-4DAhudIJ_2Xa17u-9OIEh_f1e-SvFmYM1SWRVBeUUdhNPj-rYQDI0z3jybMIDErHuX2AoeUakUeaS5eMLm8pgaC0_XFAde3wMfCmhVcBcvzJi1L8K-drVuuV1iiifLPqZaYIzce0YB/s1600/IMG_20130805_174028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPp-4DAhudIJ_2Xa17u-9OIEh_f1e-SvFmYM1SWRVBeUUdhNPj-rYQDI0z3jybMIDErHuX2AoeUakUeaS5eMLm8pgaC0_XFAde3wMfCmhVcBcvzJi1L8K-drVuuV1iiifLPqZaYIzce0YB/s1600/IMG_20130805_174028.jpg" /></a></div>
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<br />
This is a no-rice roll that can be served as an appetizer or main dish.<br />
<br />
Ingredients:<br />
<br />
4 Toasted nori wrapper<br />
1 ripe mango<br />
1 japanese cucumber<br />
6-8 lettuce leaves<br />
2-3 Chicken breast fillet marinated in sesame oil, rice wine, salt and pepper<br />
<br />
1. Pan grill chicken in a griddle. Cut in strips.<br />
2. Slice cucumber, mango and lettuce in thick strips.<br />
3. Prepare rolling mat. Place nori wrapper in the middle and arrange ingredients in a neat pile.<br />
4. Roll mat carefully making sure to press firmly after each roll. Thickness of roll will depend on the amount of ingredients you have inside.<br />
5. Slice with a sharp moist knife or cut with a sharp pair of scissors. <br />
<br />
For the dipping sauce:<br />
<br />
Combine 3tsp yogurt, 1tsp rice wine vinegar and 1tsp sesame oil. Season with salt, pepper ans sugar.<br />
<br />
Yields 3-4 rolls. Good for 2-3 people. Or 1 very hungry individual. :DJennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-9913016138710737542013-08-04T22:11:00.000+08:002013-08-04T22:12:40.433+08:00Starter Kitchen Series: Shopping List for a Week of Quick Healthy MealsJust want to share what I've learned the past couple of months about market day and healthy cooking.<br />
<br />
I realized that with just a few staple ingredients, it is easy to prepare healthy meals throughout the week.<br />
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<br />
Here's a list of my go-to fresh produce:<br />
<br />
- romaine lettuce<br />
- cucumber<br />
- zucchini<br />
- eggplant<br />
- lemon/lime/calamansi<br />
- tomatoes, onion, garlic<br />
- carrots<br />
- snow peas<br />
- avocado<br />
- apple/pear<br />
- leeks or spring onions<br />
- wansoy/coriander<br />
<br />
Meat:<br />
- fish fillet<br />
- chicken breast fillet<br />
- lean pork steak<br />
- canned tuna in water<br />
<br />
Others:<br />
- plain yogurt<br />
- low fat mayonnaise<br />
- balsamic vinegar<br />
- olive oil<br />
- ground paprika, five spice, coriander, cinnamon<br />
- eggs<br />
- whole wheat tortilla (or make your own)<br />
- fusili (or any pasta alternative, whole wheat, fresh etc.)<br />
- rice (white or brown. Short grain white is best for congee.)<br />
- your fav cheese (cheddar, mozarella etc.)<br />
<br />
Sample menu from this grocery list:<br />
<br />
Breakfast:<br />
- Meatless egg muffin<br />
- Vegetable omelette<br />
- Scrambled eggs with yogurt and salad side dish<br />
- Breakfast Quesadilla (eggs and cheese sandwiched in 2 tortillas)<br />
- Eggvocado! (Baked sunny side egg in an avocado)<br />
- Avocado Shake with Lettuce<br />
<br />
Lunch:<br />
- Chicken Pasta Salad<br />
- Fish Congee<br />
- Pan seared Pork Steak with Steamed Snow Peas and Carrots<br />
- Tuna Pasta with Eggplant in Olive Oil<br />
- Chicken Fillet or Pork Steak Fajita<br />
<br />
Dinner:<br />
- Fish or Chicken Skewers (with zucchini, cucumber, apple or pear, onion)<br />
- Chicken Vegetable Salad (with grilled eggplants)<br />
- Stir Fry Chicken with Leeks and Carrots<br />
- Pan seared fish with a side of cucumber lettuce salad (balsamic, olive oil, yogurt dressing<br />
- Tuna lettuce cups<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmr543A5WmEngyIU5stL3Xwrzu7OvpQaLeqyb79EPBT44sz6UPS3wLq1hzxApGuOuMCbxTHV7Hq2yLVS_Fcp8r24HhnkybiOBxEoh99ivGq4bZ06L51TOhEFTcaYJUtEX77RFTPqg672G4/s1600/IMG_20130709_134610.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmr543A5WmEngyIU5stL3Xwrzu7OvpQaLeqyb79EPBT44sz6UPS3wLq1hzxApGuOuMCbxTHV7Hq2yLVS_Fcp8r24HhnkybiOBxEoh99ivGq4bZ06L51TOhEFTcaYJUtEX77RFTPqg672G4/s400/IMG_20130709_134610.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta Salad</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dZQ0VH3ONJr3thkvIUdz91hldKQueEjl1CViVec-F9lQ-g9R-7dZ78f483N7RIrpzI12guRMIk4vXjhESePoDO5_WKhlzGNM1y5JG0J-UmZ5_hjjoNMGXhoy2U9p64hP9y74VlFjD4A3/s1600/IMG_20130801_121559.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dZQ0VH3ONJr3thkvIUdz91hldKQueEjl1CViVec-F9lQ-g9R-7dZ78f483N7RIrpzI12guRMIk4vXjhESePoDO5_WKhlzGNM1y5JG0J-UmZ5_hjjoNMGXhoy2U9p64hP9y74VlFjD4A3/s400/IMG_20130801_121559.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatless Egg Muffin and Salad for breakfast</td></tr>
</tbody></table>
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Tip: Prepare hearty lunch with more carbs (pasta, rice, bread, tortilla) and have a lighter dinner with less or no carbs. Go crazy for breakfast! Snack on apples, crackers, nuts or sticks of veggies like carrots.)<br />
<br />
Have done most of the meals here but will still need to write the recipe for each. You can follow me on Instagram (<a href="http://www.instagram.com/jennkitchenwip" target="_blank">@jennkitchenwip</a>) for quick meal updates and for shortened version of each recipe.Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-90818887343356024292013-07-25T01:08:00.001+08:002013-07-25T01:09:30.196+08:00Stacy's Comforts My SoulIt's no surprise that I'm drawn to Stacy's in Fort Bonifacio. It has everything I look for in a restaurant: comfortable, quirky and pretty-looking. I have passed by the store several times and it just lures me to come in. Too bad I'm off to somewhere else every time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkUJcuAbNdQhbGYPXMoB-CpV8xi2-G4lND8KEOlnNRO1xRlD4vzbrWDJ8CoKKUEDSEd8psQfjhJ0byo5-DOfUOnVX2G8jpwnbwA5IggQZ57SLZsSiDM3KxsX11F2WhSDgmGa7m1Z_uEgI/s1600/stacys.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkUJcuAbNdQhbGYPXMoB-CpV8xi2-G4lND8KEOlnNRO1xRlD4vzbrWDJ8CoKKUEDSEd8psQfjhJ0byo5-DOfUOnVX2G8jpwnbwA5IggQZ57SLZsSiDM3KxsX11F2WhSDgmGa7m1Z_uEgI/s1600/stacys.jpg" /></a></div>
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We finally decided to try it out. The interior is as I imagined it. It's quirky without being overbearing. The pastel color all over is comforting. The color-coordinated Smeg fridge and old-school telephone both in blush pink makes it all Pinterest-worthy. Each table is draped in a checkered table cloth which makes me feel I'm going on a picnic. Highlighted by a simple glass vase with a couple of yellow gerbera. It's oh so shabby chic. I could go on and on about interiors and the ambiance, but you have to be there or at least see pictures to appreciate it. And don't get me started with their playlist. Let's just say your grandparents will have a grand time here and I mean it in a positive way. It just brings you back to a simpler time.<br />
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Granted, it's almost 10pm, so close to their closing time, but we still got served with a pretty awesome fare. I started with the Raspberry Tea, which comes with an uber cute paper straw. We also ordered 2 out of their 4 soup dishes: Cream of Squash and Cream of Mushroom. Both were awesome, but if you want it creamier, go for the squash. The bacon bits added a very nice flavor and crunch to it. If you avoid bread with your soup, this is a time to throw that mindless diet away. Dip that garlic bread into the soup and finish it!<br />
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For main, we ordered the baby back ribs and beef caserole. The presentation reminds me so much of Bannaple and Mom and Tina's. But it was made extra special with the heart-shaped rice. The ribs is sweet and tangy and delicious but could need a bit more tenderizing. My beef caserole is presented in a nice container which reminds me of a gravy boat but with cover. The beef was so tender! I want caseroles to have heavier sauce though and Stacy's version reminds me more of Korean beef stew because of the thinness of the sauce. I love the bits of garlic and slices of mushrooms!<br />
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All in all, Stacy's is t he type of restaurant you go back to because of the ambiance and the comfort its food brings. We have yet to try the breakfast, brunch and dessert menu so we will definitely go back to try those!<br />
<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-88548243014871897772013-03-01T21:09:00.004+08:002013-03-01T21:09:56.681+08:00Easy Tuna and Mushroom Taco<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKb2iw3qxA7scP2XenvpZkZs7WcBuApU2LLwf1N_JwBNvLf9JF5YeEYc-HwzHFxe67sVsjNbtcAn4W-zLl1Sz3naCiKzQ7RZ1rqVjKrRbllioNRqxUg_ln8DPotY6Zu8sJJkvB6wttXO5K/s1600/7a7622d0826f11e29e1622000a9d0ec7_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Easy Tuna and Mushroom Taco" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKb2iw3qxA7scP2XenvpZkZs7WcBuApU2LLwf1N_JwBNvLf9JF5YeEYc-HwzHFxe67sVsjNbtcAn4W-zLl1Sz3naCiKzQ7RZ1rqVjKrRbllioNRqxUg_ln8DPotY6Zu8sJJkvB6wttXO5K/s1600/7a7622d0826f11e29e1622000a9d0ec7_7.jpg" title="Easy Tuna and Mushroom Taco" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna and Mushroom Taco</td></tr>
</tbody></table>
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This is a quick post because this is a very quick recipe.<br />
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Ingredients:<br />
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Century Tuna Flakes in Water (My favorite!)<br />
Button mushrooms<br />
lettuce or any green leafy vegetable'<br />
calamansi/lime/lemon<br />
salt, pepper, paprika<br />
cane vinegar (optional)<br />
<br />
1. Heat 1 tbsp olive oil, pour in tuna followed by mushrooms.<br />
2. Season with salt, pepper and paprika.<br />
3. Put 1 tbsp calamansi juice.<br />
4. Cut up lettuce in small strips. Season with cane vinegar or calamansi juice.<br />
5. Arrange in taco shell.<br />
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Yummy and healthy!<br />
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<i>Thanks and happy cooking!</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" /></a></div>
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<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-21441671530471768652013-02-19T09:54:00.001+08:002013-02-19T09:56:52.811+08:00Órale! Taqueria Mexicana<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0HZnlBKZ0Rtavrqd503I7oVapq4aLJpZ3NZBEQqp97Uy7ht4xkH2hVKuYT_UGNXcwcb4UZH-WmbpZ6OW2WZL17LPEtiWOQf-pshbzhTiRGTS8pJL_u-evLvrVDKo4lwoRAW4NDIsay2G/s1600/orale01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0HZnlBKZ0Rtavrqd503I7oVapq4aLJpZ3NZBEQqp97Uy7ht4xkH2hVKuYT_UGNXcwcb4UZH-WmbpZ6OW2WZL17LPEtiWOQf-pshbzhTiRGTS8pJL_u-evLvrVDKo4lwoRAW4NDIsay2G/s1600/orale01.jpg" /></a></div>
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<span itemprop="name">Órale! Taqueria Mexicana is probably one of the best Mexican eatery in Metro Manila. I like the raw and not-so-fuzzy ambiance the collage on the wall, the wooden tables and of course the food! I'm not one to crave for Mexican food, but one night we just went without any plans and ended up here. Now, I think I'm craving for more enchilada, burrito and quesadilla.</span><br />
<span itemprop="name"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9BYxExfUyv2l2YMFCM-KaEheQw5TgTey0Pmb4hv5smkxCl6HIFPX4ZmzE75laAQiFIF5EbdKuhCcNAdOJmIZgx1zxaDlE8slpvXmiQUgObBT4ngPAWaL7Mm3z0p4Jc-xQUE-CR7QD7Mj/s1600/orale-burrito.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Carne Asada Burrito" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9BYxExfUyv2l2YMFCM-KaEheQw5TgTey0Pmb4hv5smkxCl6HIFPX4ZmzE75laAQiFIF5EbdKuhCcNAdOJmIZgx1zxaDlE8slpvXmiQUgObBT4ngPAWaL7Mm3z0p4Jc-xQUE-CR7QD7Mj/s1600/orale-burrito.jpg" title="Carne Asada Burrito" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carne Asada Burrito - Php 295</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYUUOpq5I9CBiGd8wS_Y01GBPCiCptZSQg00XmRL-YT2EWRzE0liY5T9WdD7yJhgImeX4lI2KIlfsaoBvrzzKnBd6g0kpvyoI5cLSKzLlzQptu5ssZbhXX2Zb6U7PVJlyGtBARO6-h2he/s1600/orale-enchilada.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pollo Asado Enchilada" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYUUOpq5I9CBiGd8wS_Y01GBPCiCptZSQg00XmRL-YT2EWRzE0liY5T9WdD7yJhgImeX4lI2KIlfsaoBvrzzKnBd6g0kpvyoI5cLSKzLlzQptu5ssZbhXX2Zb6U7PVJlyGtBARO6-h2he/s1600/orale-enchilada.jpg" title="Pollo Asado Enchilada" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pollo Asado Enchilada - Php 315</td></tr>
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<span itemprop="name">Órale! Taqueria Mexicana is located at The Fort Strip, 7th Avenue corner 28th Street, Bonifacio Global City, 1630 Taguig. Click <a href="https://www.facebook.com/oraletaqueria" target="_blank">here </a>to go to their Facebook page for menu and contact info.</span>Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-61525015179514744512013-01-30T11:45:00.001+08:002013-01-30T11:45:48.627+08:00Filipino-style Yellow Curry Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaP7QBqcueXt5Ds80wcqyiFYkeYusliMfK3QeklNEFD8CN3aXQp8Rc5OzEUjGSgEK93_n-NJBwGi6mr2EQqVEE370tPibtDapulZxjCLsXw33KrN7G-8M6QK_Xkl-LpbrFRs0D4t9C-9bz/s1600/chicken-yellow-curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Filipino-style Yellow Curry Chicken by KitchenWIP" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaP7QBqcueXt5Ds80wcqyiFYkeYusliMfK3QeklNEFD8CN3aXQp8Rc5OzEUjGSgEK93_n-NJBwGi6mr2EQqVEE370tPibtDapulZxjCLsXw33KrN7G-8M6QK_Xkl-LpbrFRs0D4t9C-9bz/s1600/chicken-yellow-curry.jpg" title="Filipino-style Yellow Curry Chicken by KitchenWIP" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filipino-style Yellow Curry Chicken </td></tr>
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Although there's a variety of curries in the world (Middle-eastern, Japanese, Thai etc.), Filipinos are known to always "indigenize" cuisine. Indigenazation of food is to take a foreign cuisine and adapting it to a certain culture, making it our own, with our own way of cooking and combination of flavors. I learned about this when <a href="http://manilatalks.com/2012/11/19/paano-nga-ba-naging-pagkaing-pinoy/" target="_blank">I attended a seminar/workshop on Filipino food and history by Karen Shih</a>.<br />
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Filipino curry are usually cooked using a combination of spices that we call curry powder. This can be bought at any supermarkets in Metro Manila. Doing curry from scratch is tedious and involves a lot of exotic spices, that's why curry powder is very important, specially if you want a quick and easy dish.<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">============ *** ============</span><br />
<h3>
Filipino-style Yellow Curry Chicken Recipe</h3>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1/2 kilo chicken fillet</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 cloves garlic, crushed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">small ginger, julliened</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2-3 tomatoes, diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">thai eggplant, cut in quarters</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">leeks</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tbsp curry powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup coconut milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup chicken stock</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1. Marinate chicken with 1 tbsp soy sauce and pepper. Let it sit for about 10mins.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">2. <em style="color: #222222; font-style: normal; white-space: nowrap;">Sauté garlic and ginger until aromatic and light brown. Put in chicken and let it brown on both sides.</em></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><em style="color: #222222; font-style: normal; white-space: nowrap;"><br /></em></span>
<span style="font-family: Georgia, Times New Roman, serif;">3. Pour in chicken stock and sprinkle 1 tbsp flour on the chicken and mix. Bring to a boil. Turn down heat to medium-low and let it simmer for 5 mins.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">4. Add eggplant and tomatoes and let simmer for another 2 minutes while you prepare the curry mixture. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">5. Combine curry powder to 1/2 cup coconut milk, pour into the chicken and mix. Bring to a boil and simmer for another 5 minutes or until the chicken and vegetables are completely cooked.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">6. Add leeks and cover for 2 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">7. Add salt, pepper and sugar (as desired) to taste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This dish is perfect with hot rice.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">============ *** ============</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: inherit;">Please leave a message if you like this recipe or if you have any recipe suggestions!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>Thanks a lot and happy cooking!</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" /></a></div>
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<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-68594084148004316352013-01-28T14:31:00.002+08:002013-01-28T14:33:23.600+08:00Tsukemen at Mitsuyado Sei-menJapanese restaurants in Manila are getting a lot of rage reviews these days. Like ramen, tsukemen, which literally means dipping noodles is sweeping Metro Manila right now. And why not? These dipped noodles are so delicious, specially with a side of soft-boiled eggs, char siu pork, vegetables and cheese!<br />
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We have been to Mitsuyado Sei-men twice. This restaurant is basically the pioneer and the first in Metro Manila to introduce this dish (as far as I know) as the star of the show. The ambiance is cool, too. It's like being transported into the side streets of Japan. There's even a cart sitting at one side of the restaurant where you can eat your meal.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZm7Z3zXEmc8CtUNT_jnbalnwAuM102ASy6kbTHaAtuvQ7W2L0mszePxnAPRy85-OMpy9s5780CtYAr3DIAXs-2L_yKloIMhlNHWX-bQdW_gz3G4RqNwLBEWTrsPKyPSMWXHe8gpffO9n3/s1600/tsukemen.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Tsukemen - Regular: Php240 \ Large: Php280" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZm7Z3zXEmc8CtUNT_jnbalnwAuM102ASy6kbTHaAtuvQ7W2L0mszePxnAPRy85-OMpy9s5780CtYAr3DIAXs-2L_yKloIMhlNHWX-bQdW_gz3G4RqNwLBEWTrsPKyPSMWXHe8gpffO9n3/s1600/tsukemen.jpg" title="Tsukemen - Regular: Php240 \ Large: Php280" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tsukemen - Regular: Php240 \ Large: Php280</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1As6w8Or8OAyKgMywrf_2KERNaNetssAjJQex6nZeQ7M5nLZuFbA9r2RKg3Y7UbdMx8kAIB2TxP7IRVifJS2Vx956QKKF5YDPY0A0WOMJ7GaIQoUQmFXTWCFqOOMW7-iepFWAnSr4BKY/s1600/charsiu-ramen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Char-siu Ramen - Regular: Php320 \ Large: Php360 " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1As6w8Or8OAyKgMywrf_2KERNaNetssAjJQex6nZeQ7M5nLZuFbA9r2RKg3Y7UbdMx8kAIB2TxP7IRVifJS2Vx956QKKF5YDPY0A0WOMJ7GaIQoUQmFXTWCFqOOMW7-iepFWAnSr4BKY/s1600/charsiu-ramen.jpg" title="Char-siu Ramen - Regular: Php320 \ Large: Php360 " /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Char-siu Ramen - Regular: Php320 \ Large: Php360 </td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjarq5vi9Nboi-dGXPrW1_37v7_58PXCHORhZH1GYNA2Zbg914dgXjhBCUEzJZ9w4MiTAXu_POJYgjYzByK1BtLGZbjuTiwOrx2lSKtzOPqKzY28QKMTbV6Mth5qgvs7ZKizKsz0_7voGOX/s1600/chicken-karaage.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Chicken Karaage - Php 190" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjarq5vi9Nboi-dGXPrW1_37v7_58PXCHORhZH1GYNA2Zbg914dgXjhBCUEzJZ9w4MiTAXu_POJYgjYzByK1BtLGZbjuTiwOrx2lSKtzOPqKzY28QKMTbV6Mth5qgvs7ZKizKsz0_7voGOX/s1600/chicken-karaage.jpg" title="Chicken Karaage - Php 190" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Karaage - Php 190</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbi29xCzBn5ogXYHNVBM3TQ-AAV3tO6mbbdFbhEt8__QUSpZrWWP8siTM2pTNeHPxqcznMuL9c1f1qi1fRVsp8eW7uez6EzVLV5BeYdhotTnB6GIAj-jEG6KOom8O6ZROgTz8lQZNgtiF/s1600/mitsuyado.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbi29xCzBn5ogXYHNVBM3TQ-AAV3tO6mbbdFbhEt8__QUSpZrWWP8siTM2pTNeHPxqcznMuL9c1f1qi1fRVsp8eW7uez6EzVLV5BeYdhotTnB6GIAj-jEG6KOom8O6ZROgTz8lQZNgtiF/s1600/mitsuyado.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mitsuyado Sei-men exterior<br />
22 Jupiter St. Bel-air, Makati<br />
Near Tongyang<br />
Telephone number: 511-1390<br />
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<span class="street street-address" style="background-color: white; border: 0px; color: #a2a2a2; display: block; font-family: arial, sans-serif; line-height: 19px; margin: 0px; padding: 0px; text-align: start;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: 'Times New Roman'; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSL3QBS7_33g-X8P3UfMFLCNv0XLP_s7i80Owg3t1aSxvQLlFGnwN1CA_ED6KxVfcB4GWjbjiw3Wy7bDSIXBuVjQtOzW0mddZYtD2tAZ2Z-85ZdjZD7PoF4OwINzY7wIqvu6M8tAMaH2g/s1600/mitsuyado-interior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Mitsuyado Sei-men interior" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSL3QBS7_33g-X8P3UfMFLCNv0XLP_s7i80Owg3t1aSxvQLlFGnwN1CA_ED6KxVfcB4GWjbjiw3Wy7bDSIXBuVjQtOzW0mddZYtD2tAZ2Z-85ZdjZD7PoF4OwINzY7wIqvu6M8tAMaH2g/s1600/mitsuyado-interior.jpg" title="Mitsuyado Sei-men interior" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Mitsuyado Sei-men interior</td></tr>
</tbody></table>
</span></td></tr>
</tbody></table>
If you want to cook your very own tsukemen at home, you can follow a recipe by <a href="http://www.youtube.com/watch?v=Dn2Gs5OphV0" target="_blank">Cooking with Dog</a>!<br />
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<iframe width="640" height="360" src="http://www.youtube.com/embed/Dn2Gs5OphV0" frameborder="0" allowfullscreen></iframe>
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Thanks a lot and happy eating!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Jenn Manigao-Tan signature" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" title="Jenn Manigao-Tan signature" /></a></div>
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<br /></div>Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com3tag:blogger.com,1999:blog-717560963798807398.post-5198660640649686882013-01-26T14:26:00.000+08:002013-09-18T23:41:49.672+08:00Recipe: Chocolate Crinkles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBj8J_-yEEMhMdh3RLMSYqhYeA6_H422Y78PKxgjcBm_FrJ9RVVL4fG9mKbqPUrurBFjhKCMa3DXeqilNa3vFu2CAF-QibrckIQcge8W3Bm1fnFrjSKka1qkJPY1E_fryEaOeZMb_bh_6D/s1600/chococrinkles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBj8J_-yEEMhMdh3RLMSYqhYeA6_H422Y78PKxgjcBm_FrJ9RVVL4fG9mKbqPUrurBFjhKCMa3DXeqilNa3vFu2CAF-QibrckIQcge8W3Bm1fnFrjSKka1qkJPY1E_fryEaOeZMb_bh_6D/s1600/chococrinkles.jpg" /></a></div>
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I'm not one to crave for chocolate-based baked goods, specially not chocolate cookies. I wouldn't turn them away if offered, but wouldn't pick it amidst other desserts.<br />
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If there's one cookie that I like though, it would have to be chocolate crinkles. I think what I love best about these cookies is that they tend to be darker and has a deeper chocolate flavor in the core. The sweetness comes from the sugary surface. This cookie is covered or rolled in confectioner's sugar which makes it one of the messiest cookies to eat unless they are bite size.</div>
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This is one of the first baked goods I tried and I'm lucky that they were very easy to make.</div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: large;">
Chocolate Crinkles Recipe</span></h3>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span></i><br />
<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><br /></span></i></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">2 tbsp butter</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">200 grams chocolate chips or any chocolate bar</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">1/4 cup sugar</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">3/4 cup all purpose flour</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">1/4 tsp baking powder</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">1/4 tsp salt (or less)</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">1 egg</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">1 tsp vanilla</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">powdered sugar (for rolling)</span></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><b>How to do it</b></span></i></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">1. Place chocolate and butter in a heat proof bowl and melt over a pot of hot water. Set aside and let cool.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">2. Using a hand mixer beat the egg and sugar over hot water until you create a foamy mixture. Add vanilla and mix again.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">3. Make sure your chocolate is cool. Add cooled chocolate mixture to the egg and mix it well.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">4. Combine remaining dry ingredients (flour, salt, baking powder) by sifting them together or place them all in a bowl and use a wire whisk to combine ingredients.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">5. Mix the dry ingredients and the chocolate and egg mixture until fully incorporated.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">6. Transfer into a dry bowl and cover with plastic wrap. At this point, you can let it cool in the fridge for a few hours, overnight or up to 2 days.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">7. Preheat oven at 165 degrees C (330 degrees F). Bring out your dough and by this time, they would be a bit hard. Scoop them up with a spoon or an ice cream scoop and form them into a ball. The size depends on how big or small you want them. I want mine to be in bite size pieces. In a small container with powdered sugar, roll them until completely covered.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">8. Arrange them in a baking pan covered with parchment paper. Leave at least an inch between them because they will expand while baking.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">9. Bake for 8-10 mins or until you see cracks form, separating the sugar and leaving a nice "crinkled" look.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">10. Bring it out and let them cool before you store them.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">This recipe yields about 30 small bite-sized chocolate crinkles.</span></div>
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<span style="background-color: #f3f3f3; font-family: Georgia, Times New Roman, serif;">Note: Recipe adapted from <a href="http://joyofbaking.com/">Joyofbaking.com</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lBZputDIU0OBrXeP02EXVGpoA60n2tqPsgfQgh5LHgGpRUCRGIjHSDrSY-c1IE_Wnm8YSxBAgw3Au7CC7V8u-qeGFQXwPERC4V9N-jGJa2cKf2yVMLM3psAZt_oHCSCaBwK2g9e5Ev1k/s1600/crinkles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lBZputDIU0OBrXeP02EXVGpoA60n2tqPsgfQgh5LHgGpRUCRGIjHSDrSY-c1IE_Wnm8YSxBAgw3Au7CC7V8u-qeGFQXwPERC4V9N-jGJa2cKf2yVMLM3psAZt_oHCSCaBwK2g9e5Ev1k/s1600/crinkles.jpg" /></a>Isn't that easy? The hardest part about this is waiting for it to cool in the fridge before you handle them and form into a ball. You have to do this part so they don't stick to your hands while rolling.</div>
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This is a great snack if you have company over because you can prepare them a night before and bring them out to bake in just 10 mins!</div>
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Hope you enjoyed this recipe. Leave me a comment below if you've decided to try them!</div>
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<i>Thanks a lot and happy baking!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySO710q3JvoxkHlNFtHabVLb0PMTVBj2pPCngAgqEX7T6bmO-S5fiXPMepZM40O5EaX6ha1NXKaHWy0NosMEjNYorvEEgHubDDmlqy7gwI4LDLxQdHfvUENT3qfSrm0AQJHnnZuWRF0RH/s1600/signature-jenn.png" /></a></div>
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Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-23062799017473949412013-01-25T04:17:00.000+08:002013-01-27T01:54:18.843+08:00Friday Favorites: Cooking Channels We Follow on YouTube<div class="separator" style="clear: both; text-align: center;">
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It's our nightly habit to watch a few YouTube videos before we sleep. And of course it would have to be cooking videos. We base most of our recipes with few alterations from these YouTubers.</div>
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Here's a list of cooking channels we follow on YouTube.<br />
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<b>Panlasang Pinoy</b></div>
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<a href="http://www.youtube.com/user/panlasangpinoy?feature=watch" target="_blank">Panlasang Pinoy on YouTube</a></div>
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<a href="http://panlasangpinoy.com/" target="_blank">Panlasang Pinoy Website</a></div>
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Whenever we have to cook Filipino food, this is the first website or channel we go to. I even remember typing "[insert Filipino food here] panlasang pinoy" on Google everytime I want to brush up on Pinoy dishes.</div>
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<b>Taiwan Duck</b></div>
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<a href="http://www.youtube.com/user/TaiwanDuckTV" target="_blank">Taiwan Duck on YouTube</a></div>
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<a href="http://taiwanduck.com/" target="_blank">Taiwan Duck Website</a></div>
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We cook a lot of Asian dishes at home, and Taiwan Duck is my husband's favorite YouTube channel for Taiwanese cuisine. But more than anything we love that the host is very lively and she has tons of recipes to share. </div>
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<b>Maangchi</b></div>
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<a href="http://www.youtube.com/user/Maangchi" target="_blank">Maangchi on YouTube</a></div>
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<a href="http://www.maangchi.com/" target="_blank">Maangchi Website</a></div>
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We have been in a Korean frenzy lately. Watching several Korean dramas make us crave for Korean food a lot. We also follow a lot of Korean food channels on YouTube and Maangchi is one of them. Rodney got his Kalbi-jim and Korean-style chicken recipe from her channel.</div>
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<b>Wantanmien by Maria Wong</b></div>
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<a href="http://www.youtube.com/user/wantanmien" target="_blank">Wantanmien on YouTube</a></div>
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<a href="http://wantanmien.com/" target="_blank">Wantanmien on Website</a></div>
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Wantanmien of Maria Wong is Germany-based but she was born in Hong Kong so she has a lot of cantonese recipes. She's Rodney's go-to channel for dimsum such as radish cake and cheong fan as well as Hong Kong style crispy roasted pork belly.</div>
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<b>Joy of Baking</b></div>
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<a href="http://www.youtube.com/user/JoyofBaking1" target="_blank">Joy of Baking on YouTube</a></div>
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<a href="http://www.joyofbaking.com/" target="_blank">Joy of Baking Website</a></div>
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Since I started baking a month ago, there's never a day that I don't go to this website. I find her recipes easy to follow and classic. I got my <a href="http://kitchenwip.blogspot.com/2013/01/anniversary-dinner-mango-cream-roll.html" target="_blank">Mango Cream Roll</a> sponge cake recipe on her website.</div>
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<b>Wok the Fok</b></div>
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<a href="http://wokthefok.com/" target="_blank">Wok the Fok on YouTube</a></div>
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<a href="http://wokthefok.com/" target="_blank">Wok the Fok Website</a></div>
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These hilarious guys are from Canada. They have outrageous kitchen antics that you have to see for yourself. The most memorable for me is their <a href="http://www.youtube.com/watch?v=JECfxhw8WJA" target="_blank">Peking Duck video</a>.</div>
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<b>Ochikeron</b></div>
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<a href="http://www.youtube.com/user/ochikeron" target="_blank">Ochikeron on YouTube</a></div>
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<a href="http://createeathappy.blogspot.com/" target="_blank">Ochikeron Website</a></div>
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Ochikeron is from Japan. And if there's one word to describe her, it has to be "kawaii". Her speaking voice is so cute that you would want to watch her video until the end. I like how she makes the recipes look simple with her step by step instructions. I also like that her video has a page for ingredients that I can copy. I made one of her cake recipes which is the strawberry shotokeki or strawberry short cake. Oh and I love her signature catch phrase, "And now it's done!"<br />
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<b>Cooking with Dog</b><br />
<a href="http://www.youtube.com/user/cookingwithdog?feature=watch" target="_blank">Cooking with Dog on YouTube</a><br />
The host of this show is Francis. And he is as engaging as he can be. You might chuckle the first time you watch him. But the recipes on his channel are priceless and extensive! They cook a lot of Japanese dishes.<br />
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<b>Laura in the Kitchen</b><br />
<a href="http://www.youtube.com/user/LauraVitalesKitchen" target="_blank">Laura Vitale on YouTube</a><br />
<a href="http://www.laurainthekitchen.com/" target="_blank">Laura Vitale Website</a><br />
It's very pleasing to watch Laura because she is very upbeat. Her instructions are clear and I love her kitchen! She has a very diverse list of recipes and if you visit her site, you will find at least 500 recipes! </div>
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Hope you like this list! Please leave a comment if you have any topic for our Friday Favorites. </div>
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<i>Thanks a lot and happy cooking!</i></div>
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Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com1tag:blogger.com,1999:blog-717560963798807398.post-1615896836856191272013-01-25T03:14:00.001+08:002013-01-25T03:16:49.938+08:00Spaghetti with Meatballs<br />
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Meatballs is one of those dishes that you can prepare and cook in advance, freeze and thaw when you want to cook it.<br />
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I have been in a freezing spree this past few days. I've actually been separating meat and vegetables in freezer bags for quick cooking. I also repacked lettuce (not for freezing!) for salad in individual portions so I won't have to touch the other ones since lettuce even left in the fridge wilts easily.<br />
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For this recipe, I didn't refer to recipes online since I have done it several times before.<br />
<h4>
Spaghetti with Meatballs Recipe</h4>
<i>Ingredients (meatballs)</i><br />
half kilo ground lean beef<br />
1 large brown/yellow onion, minced<br />
4-5 cloves of garlic, pureed or minced<br />
2-3 tbsp worcestershire sauce<br />
1 egg<br />
1/2 cup dry breadcrumbs<br />
<a href="http://kitchenwip.blogspot.com/2013/01/homemade-celery-salt.html" target="_blank">celery salt</a> or any type of salt<br />
pepper<br />
chives (optional)<br />
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1. Mix all ingredients in a large bowl, making sure it's seasoned well. Form into a ball.<br />
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2. If baking, place an aluminum foil in a baking pan then oil it. Make sure to use the foil for easy cleanup. I didn't use one and it was messy.<br />
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3. Bake it for about 20-25 minutes at 200 degrees C. You can turn the meatballs halfway if you want to brown all sides, but it's not necessary.<br />
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4. Completely cool before storing it in a freezer bag or container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPspiuUAqHyBCxkGADUm44grBolcUpSaVZA6Wtzu84erJSaqtZwh7Fx8MRkeJ_CkAnMC5gWEvHmVvjPylXfcgM8epM9paYi4DdA8g_SvaQmhQ6rbX_yUpFJhAF0BOEJIaYf2QnQzqVI4Kq/s1600/meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPspiuUAqHyBCxkGADUm44grBolcUpSaVZA6Wtzu84erJSaqtZwh7Fx8MRkeJ_CkAnMC5gWEvHmVvjPylXfcgM8epM9paYi4DdA8g_SvaQmhQ6rbX_yUpFJhAF0BOEJIaYf2QnQzqVI4Kq/s1600/meatballs.jpg" /></a></div>
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You can freeze them as is or in several sauces (gravy, marinara, sweet and sour). I made a simple marinara sauce.<br />
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<i>Ingredients (marinara sauce) 2-3 servings</i><br />
1 tbsp olive oil<br />
canned chopped tomatoes<br />
2tbsp tomato paste<br />
1 tbsp sugar<br />
salt and pepper<br />
half cup pasta water<br />
10pcs meatballs<br />
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1. Make sure to keep at least half a cup of the water where you boiled your pasta. The starch in pasta water will make the pasta cling easier to the sauce and it helps in thinning the sauce. I find that it also adds flavor specially if you add salt to your pasta water.<br />
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2. Heat 1 tbsp of olive oil and pour in canned tomato with its juice.<br />
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3. As it thickens, add half of the pasta water and 2 tbsp tomato paste. Add additional as necessary pasta water if sauce is too thick.<br />
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4. Add sugar, salt and pepper to taste.<br />
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5. Pour meatballs in the pan and cover with sauce. Let it simmer for 2 minutes.<br />
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6. Pour cooked pasta in the sauce and mix together until all the pasta is covered with sauce. <br />
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7. Plate in an oven safe container if you are baking it with cheese or just plate accordingly and grate some cheese on top.<br />
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Do we have the same spaghetti with meatballs recipe? Please leave a comment below if you do anything differently. Would love to hear from you!<br />
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Thanks a lot and happy cooking!<br />
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<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-47466396675248150092013-01-24T03:32:00.000+08:002013-01-24T03:34:04.697+08:00Chicken Drumsticks in White Wine and Olive Oil<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtaR8-poZ1CnbQvX1GIvibFn2NjiN75wONGEnTjTvd9jkCFBtShyphenhyphen4bmD5yZrlz3_F1BGLx2VJRJpQbqFnQ7e3KI2Sd8cxW4vYl_Kga3QSmhYEMtxlp73LBQhtkNEGnE7cfNIkg8GUOX_5/s1600/chicken.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtaR8-poZ1CnbQvX1GIvibFn2NjiN75wONGEnTjTvd9jkCFBtShyphenhyphen4bmD5yZrlz3_F1BGLx2VJRJpQbqFnQ7e3KI2Sd8cxW4vYl_Kga3QSmhYEMtxlp73LBQhtkNEGnE7cfNIkg8GUOX_5/s1600/chicken.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This picture doesn't justify how delicious this is!</td></tr>
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So this has got to be one of the easiest and tastiest recipes for chicken I've tried. It's so crazy simple you don't have to measure it.<br />
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Now for the check list. Ready?<br />
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chicken, white wine, olive oil, crushed garlic, <a href="http://kitchenwip.blogspot.com/2013/01/homemade-celery-salt.html" target="_blank">celery salt (see how I made it!)</a> or regular salt, pepper, rosemary or thyme, breadcrumbs or cheese<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5jKTj6GuGyG7bPSvo6Lp0G2oV4lHKr181CcSqRA9CBD-oxRTvyTHr03gy9dWwnX4hNZ8W6a0Pug-QUDV4dNJW6wRGisGfhWB33TIVqWlQ2-KK26H_P3GJ7XRZB_3TTJdQTnAd1dOGlul/s1600/chicken-oliveoil.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5jKTj6GuGyG7bPSvo6Lp0G2oV4lHKr181CcSqRA9CBD-oxRTvyTHr03gy9dWwnX4hNZ8W6a0Pug-QUDV4dNJW6wRGisGfhWB33TIVqWlQ2-KK26H_P3GJ7XRZB_3TTJdQTnAd1dOGlul/s1600/chicken-oliveoil.jpg" /></a></div>
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How to cook it?<br />
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Preheat oven to 200 degrees C. Season chicken. Mix liquid ingredients in a bowl. Pour in an oven safe dish. Sprinkle or place herb and garlic. Top with cheese or bread crumbs. Bake for 30 mins.<br />
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And now you have chicken worthy of a fancy name.<br />
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<a href="http://www.alexandracooks.com/2010/09/22/chicken-legs-baked-with-white-wine-olive-oil-making-the-most-of-a-whole-chicken-part-two/" target="_blank">Recipe is from alexandracooks.com</a>.<br />
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<i>Thanks a lot and happy cooking!</i><br />
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<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com4tag:blogger.com,1999:blog-717560963798807398.post-34588670901961276602013-01-23T18:00:00.002+08:002013-01-23T18:05:49.720+08:00Homemade Celery Salt<div class="separator" style="clear: both; text-align: center;">
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I used to dislike celery so much that I would pick it off whatever I'm eating that has it or simply would not make anything with it. I don't like eating it cooked, specially not raw.<br />
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But now, it belongs to the category of food "I used to hate but now can't live without". The list includes eggplant, bell peppers and wansoy. But that's for an entirely different post.<br />
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Anyway, I was preparing the celery last night for freezing by cutting off the leaves and just leaving the stem behind like I usually do. But the celery leaves looks kind of nice and has a nice green color to it (they look so healthy) and I can't bear to just throw it away. So I went online and searched for other uses for celery leaves.<br />
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Apparently, it's too bitter for salad, but if you chop it up into tiny bits, it adds flavor to it. So that's one idea. You can also use it for soup stock. I normally just use the stem. The most intriguing one is to <a href="http://www.101cookbooks.com/archives/homemade-celery-salt-recipe.html" target="_blank">make celery salt</a> out of it. Now why didn't I think of that? I actually haven't thought of mixing some herbs with salt and I should have.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY603jzsVnviSXx6mTUAYoapH9KdzESSCnbWQd9IKw6ZQ-irhDU5wVsv_YPGykz2epBA4PAqoXgctW6IQ4_d4s_1nmxKIdGZt9g6fZ9iiM2e2bPoNzA67P7G6jgJGVkq-OVZime3wpAoBC/s1600/celery.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY603jzsVnviSXx6mTUAYoapH9KdzESSCnbWQd9IKw6ZQ-irhDU5wVsv_YPGykz2epBA4PAqoXgctW6IQ4_d4s_1nmxKIdGZt9g6fZ9iiM2e2bPoNzA67P7G6jgJGVkq-OVZime3wpAoBC/s1600/celery.png" /></a></div>
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So as instructed (<a href="http://www.101cookbooks.com/archives/homemade-celery-salt-recipe.html" target="_blank">recipe from 101cookbooks.com</a>), I placed them in a baking sheet and dried them after washing. You would want to really dry them first because I had some leaves sticking to my baking sheet after because they were wet. Set the oven at 180C (350F) and bake until dehydrated for 5-7 minutes. You have to watch it carefully. The first batch I did had very brown bits of leaves that when I crushed them and had a taste, it tasted like ash. When I did it the second time, I'm still not satisfied with the outcome. You want it to be barely toasted but not overly brown.<br />
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Once it cooled, crush them with your fingers and throw them in with a couple of tablespoons sea salt or kosher salt. It's best with grainy salt and not the powdery one.<br />
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I tested it today with chicken and it really added a different flavor to the dish. I read that it's best for beef, since celery brings out its flavor.<br />
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Will have to try other mixed salt next time. Just think of all those wasted ingredients like lemon and orange peel!Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0tag:blogger.com,1999:blog-717560963798807398.post-61222693757805679062013-01-22T17:48:00.002+08:002013-09-18T23:42:00.352+08:00Recipe: Mango Cream RollFor our first anniversary, we decided to stay home and cook our dinner instead. We have contemplated if we are going out of town, or have a "staycation" at a hotel or even have an expensive 1 day spa package. Rodney was very excited when I suggested we just buy something and cook something "fancy".<br />
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It made me realize different couples have different ideas of what they want to do on this special day. Some may opt to travel to an exotic destination internationally or locally. Some people have a romantic dinner at a restaurant with music and flowers and wine. While some would rather spend it at home watching movies and just relax.<br />
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Since we both love the kitchen so much, we opted to stay home and cook a special dinner. This means I get to bake something new and I've been eye-ing a recipe for a swiss roll for a while. I actually contemplated if I'm doing something with chocolate ganache again but since I've already tried it for my cupcake recipe, I decided to go with a lighter fare (not that cream is light, btw) and something with fruit in it.<br />
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The recipe I followed is the one from <a href="http://www.joyofbaking.com/SpongeCakeorBiscuit.html" target="_blank">Joy of Baking</a>. While she opted for a blueberry cream filling, I made mine with mango. You can actually use any filling you like. And because this recipe is so easy to do, I think I'm gonna be making this a lot with all types of filling in the future. The texture of this sponge cake is very light and airy. It almost recedes when you bite into it and seemingly disappears from your mouth without a lot of chewing.<br />
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<h3>
<b>Mango Cream Roll Recipe</b> </h3>
<h4>
(Inspired by <a href="http://www.joyofbaking.com/SpongeCakeorBiscuit.html" target="_blank">Joy of Baking's Sponge Cake</a>)</h4>
<h4>
<b>What you will need:</b></h4>
<b><i>For the sponge cake</i></b><br />
2 whole egg<br />
2 egg whites<br />
3 egg yolks<br />
1/3 cup sifted cake flour<br />
3 tbsp cornstarch (corn flour)<br />
1/2 cup granulated sugar (I used 1/4 cup muscovado + 1/4 cup granulated white, if you want color of the sponge cake to be lighter, used 1/2 of white granulated)<br />
1 tbsp granulated sugar (for the egg white mixture)<br />
1 tsp vanilla extract<br />
1/4 tsp cream of tartar (optional)<br />
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<b><i>For the filling</i></b><br />
2 ripe mangoes (depending on how much mango filling you want)<br />
mango jam or preserve<br />
1 cup heavy cream (or 1 package all purpose cream)<br />
1-2 tbsp sugar<br />
1/2 tsp vanilla extract<br />
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If you want to follow instructions from Joy of Baking's video, <a href="http://youtu.be/u9dAlynT-o8" target="_blank">click here</a>.<br />
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<b><i>How to prepare the sponge cake:</i></b><br />
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<i>Note: Before doing the following, make sure the eggs you are using are in room temperature. If you keep your eggs in the fridge, bring it out 30 mins before you bake.</i><br />
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1. Preheat oven to 230 degrees C (450 degrees F). Butter or oil a 17x12 inch baking pan. I used a 13x9 baking pan since it what fits my oven, hence the 2 rolls. I'd use a bigger one to bake a bigger roll and also to have a thicker sponge cake.<br />
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2. Line the baking pan with parchment paper, and then butter or oil the parchment paper. Make sure to do this because you don't want your sponge cake to stick.<br />
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3. Combine or sift the cake flour and cornstarch in a small bowl or whisk it together.<br />
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4. Make sure eggs are in room temperature. Mix 2 whole eggs and 3 egg yolks plus 1/2 cup of sugar in a bowl and mix it with your electric mixer with paddle attachment (I used the whisk attachment) for about 5 minutes on high speed until it's thick, pale yellow and fluffy. It should make a slow ribbon when you pull back the attachment.<br />
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5. Carefully add the cake flour and cornstarch mixture (you can do it in 3 batches to make sure it's mixed in properly) to the egg mixture. Make sure to fold it in slowly in big strokes. DO NOT WHISK vigorously or else it will lose the air we folded in when we whisked the eggs. Your mixture should now be white and fluffy.<br />
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6. Grab a clean bowl and whisk the 2 egg whites until it's foamy, then add the cream of tartar (if using) and keep beating until it reaches soft peak. Add 1 tbsp of sugar and beat until stiff peaks form.<br />
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<i>Tip: To make sure the bowl is clean and free from oil or dirt specially if whisking egg whites is to run a small wedge of lemon or lime in it. This will gather all the dirt from the bowl.</i><br />
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7. Gently fold a little egg white mixture into the batter to lighten it up, then add and fold the rest gradually. Again, do not whisk vigorously.<br />
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8. Pour the batter into the pan evenly with offset spatula or a spoon.<br />
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9. Put it in the middle of the oven and bake for 6-8 minutes. If it's receding from the edges of the pan and is springy when touched, it's done. Watch it during the last minute of baking to make sure the top is not burnt.<br />
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10. Immediately after removing the pan from the oven, sprinkle the top with powdered sugar and invert it into a clean dish cloth. Remove the parchment paper and sprinkle with powdered sugar. Roll it up slowly with the dish cloth and let it cool.<br />
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<b><i>How to prepare the filling:</i></b><br />
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<i>Note: Before you start, place a clean aluminum bowl and the whisk attachment in the freezer for about 10-15 minutes. Cold equipment will make it easier for the cream to form soft peaks.</i><br />
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1. While you wait for your equipment to cool, cut up your mango into small cubs and mix it with a couple tbsp of mango jam.<br />
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2. Then bring your cooled equipment out of the fridge and combine cream, vanilla and sugar and beat it until soft peaks form.<br />
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Now put it together. There are several ways to fill in your swiss roll and it will depend on your taste.<br />
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1. You can add your mango mixture into the whipped cream to make a flavored cream. Unroll your sponge cake and apply it evenly, you can sprinkle bits of fresh mangoes and then roll it back. Sprinkle top with confectioner's sugar.<br />
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2. You can apply the cream and mango mixture separately. This will get you chunks of mango and taste of extra sweet jam. Roll back and sprinkle top with confectioner's sugar.<br />
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3. Apply generous amount of mango jam in the unrolled sponge cake, roll it back and apply whipped cream in the rolled log. Decorate with mangoes on top. This will make it look more festive for parties.<br />
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Chill it in the fridge for about 30 minutes to 1 hour to set before slicing.<br />
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Hope you enjoyed this recipe and if you've decided to try it out, please leave a url on the comment section so I can check it out. You can go crazy and invent different kinds of filling!<br />
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<i>Thanks a lot and happy baking!</i><br />
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<br />Jennhttp://www.blogger.com/profile/00674650269291328842noreply@blogger.com0