Category: Food and Travel

This weekend, my husband and I decided to try out Modern Shang or Modern Shanghai, a fairly new restaurant serving authentic Chinese cuisine. Located inside a mall, the restaurant’s tables and chairs spilled out into the walking space, making it seem like it was intentionally designed to attract passing mall goers. I was initially hesitant to dine there, as the setup and staff gave off a fine dining vibe, but my husband’s persistence paid off. The experience turned out to be a good one – the food was delicious and the service impeccable. For those interested in trying out this restaurant, their website and locations, click HERE

Disclaimer: I am not a food expert or a culinary school graduate, so don’t expect any technical reviews from me. All I know is how to eat and appreciate good food, so let’s dig in!

WHAT WE ORDERED

Yang Chow Fried Rice
Hunan Style Beef
Xiao Long Bao (their signature dish)
Crispy Fried Noodles
Shanghai Lily – drinks with lychee, honey and mint leaves

AMBIANCE

The ambiance of the restaurant is quite an interesting experience. As you take a seat at a table, you may feel like you are in a big open hall, with an indoor al fresco dining feel. On a busy day, the crowded mall adds to this sensation, making you feel like you are in a public space, surrounded by shoppers going about their day. However, as you look around, you may notice that the atmosphere is quite different. With the presence of an expensive casual Italian restaurant right beside your own, complete with the same table and chair set up, the ambiance takes on a more upscale feel. Despite being in a busy mall, the ambience gives off a fine dining on a street resto vibe that is both unique and alluring. The combination of these elements creates an inviting environment that is perfect for enjoying a delicious meal while still being immersed in the energy of a mall setting.

SERVICE

The service at the restaurant was exceptional. From the moment we walked in, we were greeted warmly and the staff made sure we were comfortable. Complimentary tea and kropek or prawn crackers were served, which was a refreshing start to our dining experience. Our order was also served in a timely manner, although it’s hard to say for certain as the restaurant was not busy at the time. However, based on how we were treated and served, I would easily give the service an A+. We arrived around 4 pm and there were hardly any other customers, yet the staff still maintained a high level of attentiveness. Overall, the service at this restaurant was top-notch and definitely added to our enjoyable dining experience.

AMOUNT OF SERVING

The amount of serving at the restaurant we went to was quite surprising. My husband ordered a small bowl of yang chow rice, but it came overflowing and could have easily fed two small people. Similarly, the portion of Hunan Style Beef was also quite generous and could have been shared between two people. The crispy fried noodles were a good size for 2-3 people to share. However, the Xiao Long Bao and Shanghai Lily drinks were served in just the right amount. Despite our excitement, we ended up taking some of our order home as we couldn’t finish it all.

TASTE

I personally ordered their signature dish, Xiao Long Bao, and their best seller, Crispy Fried Noodles. I had never tried Xiao Long Bao before and I was excited to finally taste it after hearing so much about it. The dish did not disappoint, with its delicious broth and hint of ginger. However, I was disappointed that it was not served piping hot as it is supposed to be. This affected the overall taste of the dish. Similarly, the crispy fried noodles were flavorful but lacked heat as they were not served hot enough. Despite this, the shrimp and squid were cooked to perfection and the blend of ingredients was spot on. I could detect the subtle sweetness from the sauce, making the dish enjoyable. The Han So Beef had also a unique sweetness to it, a typical Chinese stir-fried cooking style. However, the yang chow did not stand out in comparison to other Chinese restaurants. My personal favorite was the Shanghai Lily drink, with its refreshing combination of lychee, honey, and mint. Overall, while the dishes were tasty, the lack of proper serving temperature affected the ultimate taste experience.

PRICE

In the case of this particular place, the price is reasonable and reflects the quality of both the location and the food. With all orders amounting to P1,525.76 or about $30, it may seem like a steep price for some, but considering the overall dining experience, it is deemed acceptable

RATING:7/10

Have you ever heard of crispy pata? If you haven’t, then you’re missing out on one of the most iconic dishes in Filipino cuisine. Crispy pata is a popular dish in the Philippines, known for its crispy and flavorful pork hock. It is a must-try for anyone who wants to experience the authentic taste of Filipino food.

Now, before we get into the recipe, let’s first understand what “pata” is. Pata is a Spanish word that means leg or hind leg. In terms of food, it refers to the pork hock, which is the lower part of the pig’s leg. This part of the pig’s body is rich in collagen, making it perfect for creating a gelatinous texture when cooked.

Crispy pata is believed to have been invented by Rodolfo Ongpauco in the 1950s. He was a restaurateur in Manila, Philippines, who created the dish as a way to utilize leftover pork knuckles from making hamonado, another Filipino dish. His creation became popular and is now a staple in Filipino cuisine.

Now that we know a little bit about crispy pata let’s move on to the recipe. My ideal crispy pata should be super crispy on the outside but soft and a little moist on the inside with a gelatinous texture. Most of the time, when I order crispy pata from restaurants, it turns out to be hard and dry on the inside. That’s why I prefer to make it at home using this recipe that I will be sharing with you today.

Ingredients
Main Dish:
1 whole pork hock (pata)
1 whole bulb of garlic, peeled
1 whole onion, peeled
3-4 large bay leaves
1 tablespoon whole peppercorns
Salt, to taste
Oil, for deep frying

Dipping Sauce:
Small diced onions
Small diced tomatoes
White vinegar
Small chilies, chopped
Salt and pepper, to taste
Knorr liquid seasoning

The first step is to boil the pork hock until it becomes tender together with garlic, onion, pepper corn, and laurel leaves to the water to infuse more flavor into the meat. Once the pork hock is tender, take it out and let it cool down for a bit. It’s essential to let it cool down before frying to achieve that crispy texture on the outside.

After the pork hock has cooled down, it’s time to airfry it. Set your airfryer to 180 degrees and let it cook for about 45 minutes. This step helps to remove excess moisture from the pork hock, making it easier to achieve that crispy texture.

Once you have airfried the pork hock and let it cool, it’s time to deep fry it. Heat up some oil in a deep frying pan and carefully put in the airfried pork hock. Fry until it turns golden brown and crispy on the outside. This step may take a bit longer than just frying raw pork because of the airfrying process, but trust me, it’s worth the wait.

Now that we have our perfectly crispy pata, we cannot forget about the dipping sauce. In my opinion, the dipping sauce is what elevates this dish to a whole new level. It’s like a marriage of flavors, where one could not stand out without the other.

As the Philippines transitions from months of intense heat to the cooler, rainy season, there is no better way to embrace the change in weather than with a comforting and hearty meal. Today, I am excited to share with you a recipe that is perfect for this season – Sinigang. But this is no ordinary sinigang, as I will be using a special ingredient – salmon belly.

Traditionally, sinigang is made with shrimp or native fish, but I have recently discovered that using salmon belly as the main protein ingredient can elevate this dish to another level of deliciousness.

Salmon is not native to the Philippines, and this makes it quite expensive. However, I have found a way to enjoy this rich and flavorful fish in a budget-friendly manner. There is a supermarket in my area that sells salmon belly scraps at a lower price, making it accessible to those who want to try cooking with this imported fish.

For those who are not familiar with this dish, sinigang is a soup-based dish that has a tangy and savory taste. The sourness comes from tamarind, which is usually used as a souring agent in Filipino dishes. Sinigang mix, which is readily available in local stores, is made of tamarind and other spices that add depth to the flavor profile of the dish.

Ingredients:

1/2 kilo salmon belly
4 pcs small tomatoes, cut into halves
2 large red onions, cut into halves
1 medium-sized radish, cut into large chunks
3 bunches of bok choy
1 eggplant, sliced into 1 to 1-1/2 inch pieces
2-3 bulbs of scallion
1 tablespoon fish sauce (patis)
Salt and pepper
1 small pack or 1 tbsp sinigang/tamarind mix

To start off my salmon belly sinigang recipe, I first slightly cook the fish by frying it. This step not only removes the fishy odor but also adds a nice texture to the salmon belly. Then, I simmer tomatoes, radish, and red onions in a pot of water for about 5 minutes to create the base of the soup. Adding these vegetables also adds more nutrients and flavors to the dish.

Next comes the star ingredient – the salmon belly and sliced eggplant. I let them cook for another 5 minutes until they are tender and fully cooked. At this point, I add a tablespoon of fish sauce (patis) for some savory notes and the sinigang mix for the sourness. The amount of sinigang mix can be adjusted according to your preference, but I personally like mine on the more sour side.

After another 3 minutes of simmering, I add bokchoy and scallions to the pot. These vegetables add a fresh and crunchy element to the dish. It is important to not cover the pot at this point to keep the vibrant green color of the bokchoy leaves. Covering it will cause the leaves to turn brown.

And just like that, my salmon belly sinigang is done! I like to serve it with a steaming bowl of rice, but it can also be enjoyed on its own as a soup. The salmon belly adds a rich and buttery flavor to the dish, making it a perfect complement to the tangy and savory broth. The vegetables also add a nice balance of textures and flavors, making each spoonful a burst of deliciousness in your mouth.

What I love about this dish is that it combines two different cultures – the imported salmon from Western countries and the traditional Filipino sinigang mix. It is a fusion of flavors that truly represents the diverse and vibrant food culture in the Philippines. And even though salmon is not native to our country, this dish proves that it can still be incorporated into our cuisine in a delicious and budget-friendly way.

In addition to its amazing taste, salmon belly sinigang also has numerous health benefits. Salmon is known for its high levels of omega-3 fatty acids, which are essential for brain function and heart health. The vegetables in the dish also provide a good source of vitamins and minerals, making it a well-rounded and nutritious meal.

Sinigang na salmon belly is a must-try dish for all food lovers out there. It is a unique twist on a classic Filipino dish that will surely satisfy your taste buds. So next time you see those affordable salmon belly scraps at the supermarket, don’t hesitate to try this recipe and experience the perfect balance of flavors in every spoonful. Happy cooking!

One of the things I love most about Filipino cuisine is its rich history and cultural influences. Being a country that was colonized by different nations, our food has been greatly influenced by various cultures. One dish that perfectly represents this fusion of cultures is Pochero.

Pochero is a hearty stew dish that originated in Spain. The name “puchero” in Spanish literally translates to “stew pot”, which perfectly describes this dish as it is cooked in a pot with various ingredients. The dish was introduced to the Philippines during the 300-year Spanish colonization and has become a staple in Filipino households ever since.

Traditionally, Pochero is made with either chicken or pork, but in this recipe, I will be using pork. The star ingredients of this dish are the white beans or “bitsuelas” in our native tongue. These beans are often soaked overnight and boiled until tender before being added to the stew. However, there are alternatives such as using pressure-cooked beans or canned ones to save time.

The health benefits of white beans are plenty. They are a good source of protein, fiber, and essential minerals such as iron and magnesium. They also have a low glycemic index which makes them a great option for people with diabetes.

The next star ingredient is the sweet plantain or “saba” in our native language. Saba banana is a variety of banana that grows abundantly in the Philippines and is often used in savory dishes as well as desserts. In this recipe, we will be using semi-ripe saba, which adds a subtle sweetness to the dish while still maintaining its firm texture.

Apart from being delicious, saba bananas also have health benefits. They are a good source of potassium which helps regulate blood pressure and are rich in vitamins A and C which boost immunity.

Lastly, we have the sweet potato, which is considered a superfood due to its numerous health benefits. Sweet potatoes are packed with vitamins and minerals, including beta-carotene, which is converted into vitamin A in the body. They also contain antioxidants that help fight inflammation and promote gut health.

Now that we know the star ingredients and their health benefits, let’s move on to the recipe!

Ingredients:

• 3/4 kilo pork, cut into big chunks
• 1 head of garlic, minced
• 1 big red onion, chopped
• 2 sweet potatoes, diced into big chunks
• 2 potatoes, diced into big chunks
• 4 pieces semi-ripe saba bananas, halved
• 2 cups boiled white beans (or canned pork and beans)
• 1 small whole cabbage, cut into four parts
• 1 red bell pepper, diced into big chunks
• Pork cubes (optional)
• Salt and pepper to taste

Instructions:

1. Before cooking the pochero, soak the white beans overnight and boil them until tender in the morning. To save time, you can buy the cooked white beans in a bottle. You can also use canned pork and beans as an alternative.
2. In a large pot, heat oil over medium heat and sauté garlic and onion until fragrant.
3. Add the pork and let it cook until slightly brown.
4. Pour in 1 liter of water and bring it to a boil. Let it simmer for about 20 minutes or until the meat is tender.
5. Add the boiled white beans (or canned pork and beans) to the pot and let it simmer for another 5 minutes.
6. Add the diced sweet potatoes and potatoes to the pot and let it cook for another 5-10 minutes.
7. Once the root vegetables are almost tender, add the halved saba bananas.
8. Season with salt and pepper to taste. At this point, you can adjust the water level in the stew. For added flavor, you may also include pork cubes, though this is entirely optional.
9. Add the cabbage and red bell pepper to the pot and let it cook for a few minutes until the vegetables are tender but still have a slight crunch.
10. Serve your Pochero hot with steamed rice and enjoy the delicious flavors of this hearty stew dish.

Pochero is not only a delicious and hearty dish but it also represents the rich history and fusion of cultures in Filipino cuisine. With its star ingredients of white beans, saba bananas, and sweet potatoes, this dish not only satisfies your taste buds but also provides numerous health benefits. So why not give this recipe a try and add a touch of Filipino-Spanish flavor to your next meal? Enjoy!

When it comes to Filipino cuisine, there is no shortage of delicious and unique dishes that showcase the rich flavors and diverse ingredients of the country. One such dish is Bas-oy, a Filipino recipe that may differ in name and ingredients across different regions of the Philippines.

Bas-oy is a hearty soup dish made with pork, petchay (a type of leafy vegetable), and dried seaweed. The dish is known for its distinct umami flavor and is often paired with fried or dried fish and rice. In this blog, we will explore the unique flavors of Bas-oy, its key ingredients, and the health benefits it offers.

Bas-oy may not be a familiar name to some as it is also known as Ginisang Petchay in some regions. However, what sets Bas-oy apart from other versions of this dish is the addition of dried seaweed. This ingredient adds a unique flavor and texture to the dish, making it stand out from other Filipino soups.

To make Bas-oy, you will need:

• 6 cloves of garlic
• 2 pieces of red onions diced or thinly sliced
• 1-2 pieces of tomato diced
• 2-3 bunches of petchay cut into 1/2 inches (alternatively, bokchoy or Chinese petchay can be used)
• 5 grams of dried seaweed (soaked in water)
• 1/4 kilo ground pork
• 1 piece of pork cube,
• 2 whole red chilis (not too spicy)
• salt and pepper to taste.

To start, sauté garlic, red onions, and tomatoes in a pan. Then add the ground pork and pork cubes and continue cooking until golden brown. Season with salt and pepper before adding 1 liter of water. Bring it to a boil and let the meat cook until tender. Once the meat is tender, add the soaked seaweed and let it simmer for 10 minutes. Next, add the petchay stalks and red chilis (if desired) and let it cook for an additional 5 minutes. Adjust the seasoning according to your preference before adding the petchay leaves. Remove the pan from heat immediately to avoid overcooking the petchay leaves.

One of the key ingredients in Bas-oy is petchay, a type of leafy vegetable with thick, white stems and green leaves. Petchay is a staple in Filipino cuisine and is often used in different dishes such as soups, stir-fries, and stews. It is usually confused with bokchoy or Chinese petchay, but they do have some differences.

Petchay has a milder flavor compared to bokchoy, making it more versatile in different dishes. It also has a thicker and crunchier stem, which adds texture to any dish it is added to. Nutritionally, petchay is rich in vitamins A, C, and K, as well as calcium, iron, and potassium. It is also low in calories, making it a healthy addition to any dish.

Another unique ingredient in Bas-oy is dried seaweed. Dried seaweed may not be a common ingredient in Filipino cuisine, but it adds a distinct flavor and texture to Bas-oy. Seaweed is known for its health benefits as it is rich in essential minerals such as iodine, calcium, magnesium, and iron. It also contains antioxidants that help boost the immune system and promote healthy digestion.

One thing to note when using dried seaweed in cooking is that a little goes a long way. As mentioned in the recipe, 5 grams of dried seaweed is enough for this dish as it will expand when soaked in water. This ingredient adds a unique umami flavor to Bas-oy, making it a must-try for any food lover.

In addition to its flavorful ingredients, Bas-oy also offers several health benefits. The combination of petchay, pork, and dried seaweed makes it a nutritious and satisfying dish. Petchay is a good source of vitamins and minerals, while pork is a rich source of protein. The addition of dried seaweed also adds essential nutrients to the dish, making it a well-rounded meal.

Bas-oy is a perfect comfort food for cold and rainy days. Its warm and savory broth, combined with the nutritious ingredients, makes it a satisfying meal for the whole family. It is also an easy dish to prepare, with simple ingredients that can be found in most Filipino households.

In conclusion, Bas-oy is a unique Filipino recipe that combines different flavors and textures to create a delicious and nutritious dish. With its roots in Filipino cuisine and its own twist with dried seaweed, Bas-oy is definitely worth trying for those looking to explore new and exciting flavors. So next time you’re in the mood for a hearty and flavorful soup, give Bas-oy a try and experience the taste of the Philippines.

I would like to share with you all a delicious and healthy Ilonggo recipe – Ginat-an nga Tambo, which is also known as Bamboo Shoot in Coconut Milk. This dish is a staple in many households in the Western Visayas region of the Philippines, particularly where Ilonggos reside. The dish is a perfect combination of flavors and textures that will surely satisfy your taste buds. What’s more, it contains superfood ingredients such as okra and saluyot (jute), making it not just tasty but also nutritious.

First, let’s talk about the superfood ingredients in Ginat-an nga Tambo. Okra, also known as lady’s fingers, is a green vegetable that is high in fiber, vitamins, and minerals. It is low in calories and fat, making it a perfect addition to any diet. Okra is also known for its high antioxidant content, which helps in boosting the immune system and fighting off diseases.

Saluyot or jute is another superfood ingredient in this dish. It is a leafy green vegetable that is rich in vitamin A, C, and E. It is also high in iron and calcium, making it beneficial for maintaining healthy bones and teeth. Saluyot has anti-inflammatory properties that can help reduce the risk of chronic diseases such as heart disease and cancer.

Now, let’s focus on the main ingredient of Ginat-an nga Tambo – bamboo shoot or tambo in local terms. Bamboo shoot is not just a delicious addition to any dish; it also has numerous health benefits. One of its notable benefits is its high fiber content, which aids in digestion and promotes a healthy gut. It is also low in calories but high in nutrients such as potassium, vitamin B6, and vitamin E.

In addition to its nutritional value, bamboo shoot also has medicinal properties that have been used in traditional medicine for centuries. It is believed to have anti-inflammatory and antipyretic properties, which can help alleviate symptoms of arthritis and fever, respectively. Bamboo shoot also contains phytochemicals that have antioxidant and anti-cancer properties.

Living in the Western Visayas region of the Philippines has its perks. The region is known for its rich cultural heritage, beautiful beaches, and of course, delicious cuisine. The Ilonggo people are known for their love for food and their expertise in cooking. Their dishes reflect their love for fresh ingredients, bold flavors, and healthy options.

Ginat-an nga Tambo is a perfect example of a dish that is both delicious and healthy. It showcases the traditional cooking methods of the Ilonggo people, using fresh ingredients from their local produce. The dish is usually cooked with whole unshelled shrimp, but some households also use crabs for a richer flavor. Other variations include adding takway or poor man’s asparagus for a slimy texture.

To cook this dish, you will the following ingredients:

garlic
onion
ginger
1/4 kilo shrimp (whole and unshelled)
2 cups shredded bamboo shoot
6 pcs okra
1/2 cup corn kernel
1-1/2 cup coconut milk (1 cup diluted, and 1/2 cup pure)
Saluyot (jute)

The preparation is quite simple; you just need to boil the bamboo shoot in water for about 20-30 minutes and then drain and squeeze to remove excess water. If fresh coconut milk is not available, you can use canned coconut milk or buy grated coconuts from the market.

Once you have all the ingredients ready, it’s time to start cooking! In a pan, sauté garlic, onion, and ginger until fragrant. Then add the shrimp and cook until it turns orange. Next, add diluted coconut milk and bring it to a boil. Add the bamboo shoot and let it simmer for about 5 minutes before adding the corn kernel and okra, then add salt and pepper to taste. Lastly, add pure coconut milk and let it simmer for about 5 minutes, then add saluyot leaves. Remove the pan from the heat immediately to prevent the saluyot leaves from turning brown.

Ginat-an nga Tambo is a delicious and healthy Ilonggo recipe that showcases the use of superfood ingredients such as okra, saluyot, and bamboo shoot. Not only is it packed with nutrients and health benefits, but it also reflects the rich culture and love for food of the Ilonggo people. So next time you visit Iloilo or any other parts of the Western Visayas region, don’t forget to try this dish and experience its savory goodness.

When it comes to cooking, I’ve always been interested in trying out new recipes and experimenting with different flavors. So, when I first heard about kabsa, a popular Middle Eastern dish, I was immediately intrigued. However, when I tried the authentic version of the dish, I found it to be too strong for my taste buds. But that didn’t stop me from wanting to make my own version of kabsa.

Before I get into my unique version of kabsa, let me give you a brief history and origin of this delectable dish. Kabsa, also known as machboos or majboos, is a rice dish that originated in Yemen and has become popular in countries like Saudi Arabia, Qatar, and Kuwait. It is believed to have been brought to the Arabian Peninsula by traders and merchants from India and Indonesia. Over time, the dish has evolved and adapted to the local tastes and ingredients of different regions.

The traditional kabsa is made with fragrant Basmati rice, a variety of spices such as cardamom, cinnamon, and black pepper, and meat (usually chicken or lamb). It is often served with cooked vegetables and a spicy tomato sauce on the side. The combination of spices in the dish gives it a distinctive aroma and flavor that is loved by many.

However, for someone like me who prefers milder flavors, the traditional kabsa can be a bit overwhelming. So, I turned to YouTube and asked some friends who are familiar with the dish for tips on how to make a milder version. That’s when my brother, who is currently working in Saudi Arabia, suggested using a kabsa mix that he bought for me.

This kabsa mix contains a blend of spices that gives the dish its signature flavor. With this mix, I was able to control the amount of spice and adjust it to my liking.

Now, let’s get to my version of kabsa. To make this dish, you will need the following ingredients:

• Onion
• Tomatoes
• 150g Kabsa mix
• 2 cups Basmati rice
• 1 pc Cinnamon stick
• 2 chicken (thigh part)
• 1 cup of plain yogurt

Before cooking, soak the Basmati rice in water for 30 minutes. This will help to achieve fluffy and separated grains of rice once cooked.

To start, sauté onions and tomatoes in a pan with some cooking oil. Once they are soft, add the kabsa mix and continue to sauté for a few minutes. This will help to release the flavors of the spices in the mix.

Next, pour in 3 cups of water and bring it to a boil. Then, add the chicken to the pan and let it cook until it is tender. At this point, you can remove the chicken and air fry it for a crispy texture. This is optional, but it adds an extra dimension to the dish.

In the same pan, add the soaked Basmati rice along with a cinnamon stick and let it cook until it is 80% done. Once the chicken is air fried, add it back to the pan with the rice, then add the yogurt, and continue cooking until the rice is fully cooked. The result is a flavorful and aromatic kabsa rice with tender chicken.

Now, here comes the twist – kimchi! Yes, you read that right. I discovered that kimchi pairs perfectly with kabsa rice. The tangy and spicy taste of kimchi balances out the flavors of kabsa and adds a unique touch to this Middle Eastern dish.

For those who are not familiar, kimchi is a staple food in Korean cuisine made with fermented vegetables (usually cabbage) and a variety of seasonings. It is known for its bold and pungent flavors and is often served as a side dish.

To sum it up, my version of kabsa is a fusion of Middle Eastern and Korean flavors. It may not be the most traditional way of making kabsa, but it is definitely a delicious one. So, the next time you want to try something new in the kitchen, give this recipe a try and let me know how it turns out for you. Happy cooking!