jin loves to eat

Monday, July 19, 2010

jin loves to eat at home, July 12-18, 2010

They say the way to a man’s heart is through his stomach.

And how lovingly and gingerly you prepare his meals is a reflection of your love, care and devotion.

But cooking is such a demanding, toilsome, hassle and difficult task!

I don’t know how Mom does it.

July 12, 12:08pm

Shrimp salad, roast chicken, broccoli, asparagus spears, pechay, rice

Dragon fruit, pear, apple, orange

July 12, 8:19pm

Milkfish belly, fried chicken, gai lan vegetables with oyster sauce, rice

July 13, 1:02pm

Butter shrimps, garlic fish fillet, assorted mushrooms, spinach

White cherries, red cherries, longan, golden kiwi

July 14, 10:53am

Pan-fried fish fillet, pan-fried tofu, garlic choi sum vegetable

Pomelo, pear, goldwn kiwi

July 15, 12:49pm

Codfish terriyaki, pork adobo with egg, stir-fried chinese pechay, rice

Mango, avocado, pear, pomelo

July 16, 12:52pm

Savory chicken fillet, cranberry jelly, tong ho vegetable, green beans

Pomelo, white cherries, mango, avocado

July 17, 11:15am

Dad’s birthday noodles

Now just look at that. The heaping pile of shrimps, scallops, mushrooms and vegetables Mom lovingly and gingerly prepares for Dad’s 55th. There’s so much toppings you don’t see the noodles anymore. But surely you see the love.

Red cherries, banana, pomelo, red dragon fruit

July 18, 12:22pm

Chicken adobo, black mushrooms, scallops, green beans with carrots and crabsticks, spinach, adobo garlic rice

Red dragon fruit, pear, apple, pomelo, banana

Dear future boyfriend/husband,

I promise to always love and respect you, to always care for you, support and encourage you. Heck, I will even obey your every wish and worship the ground you walk on.

Just don’t make me cook every single day, okay?

Love,

Jin

Sunday, July 18, 2010

Aubergine ♥

This is where we first met.

In a quiet, warm, elegant yet cozy setting, with full view of the sleek and modern glass wine cellar and the impressive open kitchen with ISCHAM students buzzing busily about.

This is the perfect place to discuss more in detail about a job offer that has been extended to me thru an exchange of online messages a few months before.

Amuse Bouche

Pan seared duck foie gras served on black cherry compote with brioche and a bouquet of petite salad leaves tossed in walnut-sherry vinaigrette. The foie gras is not as buttery as I like, though the compote complements it well.

Steak Special of the Day – US Striploin gratinated with spinach and blue cheese with pasta and a bouquet of balsamic salad greens. The steak is more a medium well than the medium rare we ask for. Taste is just ho-hum. I wish for a stronger blue cheese flavor.

Grilled fillet of Chilean sea bass with tomato fondue and green asparagus spears, cauliflower-potato mash and beurre rouge. The fish is a tad overcooked and a bit lacking in flavor.

Crème brulée with stewed pineapple

Chocolate fondue with rosemary ice cream. This fulfills my chocolate craving for the night, but it really is not something I’d come running back to Aubergine for.

And the job offer?

It is as if it never happened.

There is no mention about it. No discussion. Nothing.

It is really just an excuse to take me out and watch me eat.

Tsk.

Dirty old man.

Aubergine: 32nd and 5th Building, 5th Avenue corner 32nd Street, Fort Bonifacio, Taguig, Philippines. Tel: +632-856-9888

Saturday, July 17, 2010

Mangetsu ♥ ♥

Because we are running out of restaurants to try, and

Because CJ, my ever so pretty friend who is crazy about food but never gains a pound (CJ, I hate you!!!), recommends it.

What I like about Mangetsu:

I get full view of the kitchen from where we are seated upstairs

Do not ask. I am not sure exactly what “ozone water” is, but it sounds so clean and so healthy, I like it right away.

Deep-fried chicken Nanban-style – so fresh and hot, tender and juicy, as in chicken juices drip as you sink your teeth into the thin crisp outer layer and into the soft meat underneath. The tartar sauce gives it a sweetness, sourness, and creaminess that will keep you wanting more.

Salt-grilled swordfish with ponzu sauce – the swordfish is beautifully grilled and rolled up to form these simple yet wonderful tasting fish nuggets. The deep fried fish bones are tasty and crunchy, giving the dish a delightful contrast.

Shrimp rice gratin – believe me, I try my very best to avoid eating rice but this rich, creamy and cheesy shrimp rice gratin makes it so damn difficult. But it’s worth it, I tell you.

Azuki sweet bean ice cream with maccha sauce – I love the delicate and slightly sweet taste of red beans and I love even more the bitter and grassy taste of green tea. I know it’s good for me that this dessert is not too sweet, but when I come on PMS days, I will ask for a side of condensed milk.

What I do not like about Mangetsu:

Slightly boiled tuna sashimi with calamansi and salt – tuna is already such a bore as it is, what more boiled tuna? But because our waiter highly recommends it, we let him convince us into ordering Mangetsu’s best-selling sashimi. Ugh. What are we thinking? Boring. Bland. Big mistake.

Roasted sea urchin – there are some things I like better raw, like salmon, tuna belly, sugar, and uni. This roasted version of uni tastes too weird and funky.

What I am not so sure about:

Chilled pureed okra soup – this sounds so unique and intriguing there is no way I am leaving Mangetsu without trying it. And it is like drinking cold okra-flavored mucous. Can be fun and exciting, or can be dreadful and disgusting. Depends really whether or not you have had a bad case of sinusitis.

Overall, still a pretty good and enjoyable meal.

Thank you, CJ, for recommending!

Mangetsu: Amorsolo Street corner V.A. Rufino Street (near Makati Cinema Square), Makati, Philippines. Tel: +632-894-1553

Friday, July 16, 2010

Casa Armas ♥ ♥ ♥

♫♪♫ Bésame, bésame mucho, como si fuera esta noche la última vez.
Bésame, bésame mucho, que tengo miedo tenerte y perderte después. ♫♪♫

That is the song that greets me as I enter this small, quaint and cozy Spanish restaurant on Nakpil.

And how befitting it is.

The song.

For tonight. ♥

♫♪♫ “Kiss me, kiss me a lot, as if tonight were the last time.
Kiss me, kiss me a lot, because I fear to have you and to lose you afterward.” ♫♪♫

Champiñón al ajillo - button mushrooms wading in luscious garlic and olive oil.
Love the garlic!

Gambas al ajillo – sautéed shrimps in olive oil and garlic. Shrimps are a bit overcooked,
but still, gotta love the garlic!

Salpicao – ~~succulent~~ beef tenderloin cubes in garlic and olive oil. Beef is tough and rubbery. It’s really the garlic that makes this dish. I love it! (the garlic)

Almejas al horno – clams baked to perfection, served straight from the oven. I guess you already know what I’m going to say... Love the clams + garlic!

Tabla de quezo – a tempting platter of the finest Spanish cheeses… NOT!!! Errr… as you can see, there is only one kind of cheese and it’s aged Manchego. Firm, slightly salty but not too strong, with aftertaste of sheep’s milk.

Calamares a la plancha con alioli – grilled squid with creamy alioli and calamansi

Callos – ambrosial ox tripe stew, cooked Madrileña style

Sorry, Atkins! Believe me, I tried, but…

Paella Valenciana – with pork, chicken, seafood and vegetables

Paella Negra – squid ink paella

Paella Marinera – seafood paella

This is how I like my paella – mixed. And more black than orange, please!

And finally, the most exciting, the most awaited, the main event of the night…

Cochinillo al horno a la Castellana – roast baby pig. Oink!

See how the beautiful, crisp and tasty skin of this baby pig glistens. How there is just the thinnest layer of fat underneath that crackling. How the meat inside is so succulent, so fall-of-the-bone tender, so moist and juicy.

I do not care that it is still a baby. This little pig is a temptress.

And it should be punished.

The pig beater

And then…

♫♪♫ Bésame, bésame mucho, como si fuera esta noche la última vez.
Bésame, bésame mucho, que tengo miedo tenerte y perderte después. ♫♪♫

Kiss me, oh baby pig, kiss me a lot, as if tonight were the last time.
Kiss me, oh baby pig, kiss me a lot, because I fear to have you and to lose you afterward…

Uncle Frank, Uncle Pat, Patrick Jr., Frances, half an Oreo, Florence, Jr, Me, Mom, Auntie Kiddie, Auntie Vangie, Auntie Babie

Casa Armas: 573 J. Nakpil Street corner J. Bocobo Street, Manila, Metro Manila, Philippines. Tel: +632-523-5763, +632-523-0189

There are quite a few branches of Casa Armas around Metro Manila, but the Malate branch has always been my favorite.

Wednesday, July 14, 2010

yè shanghai ♥ ♥ ♥

There are days when you just want to be lazy, to just close your eyes and go where the wind takes you, to have no pressure, to not have to decide on anything, important things, like for instance what dishes to order for dinner with a group of good friends.

Today is such a day.

Thankfully, yè shanghai offers a set menu. For HK$380+10% per person, the restaurant will make all the important decisions for you. What to have for starters, what to have for main course, what to have for dessert. You just have to sit back, relax, and eat. Ahhh… this is the life.

Yummy pickled cabbage

Shanghainese spring roll 上海春捲, pork terrine served with vinegar 鎮江肴肉, chicken with bean jelly in peanut sauce 棒棒雞, smoked duck 煙燻鴨胸, potpourri of eighteen vegetables 十八鮮

Superior shark’s fin with wonton and chicken soup 餛飩雞燉鮑翅

Stir-fried river shrimps with longjing tea 龍井蝦仁

Crab shell stuffed with freshwater crab meat 蟹粉釀蟹蓋

Deep-fried yellow fish in sweet and sour sauce 松子黃魚

Steamed pork belly wrapped with leaves 稻草紮肉

Sautéed string beans with bamboo shoots 乾煸鮮筍四季豆

Steamed pork dumpling 小籠包

Rice pudding 香米布甸 and jasmine ice cream 茉莉茶雪糕

And yè shanghai makes good decisions, too. Everything is perfect. From the appetizer sampler down to dessert, there is no disappointment, only nods of approval, oohhh’s and aahhh’s.

Even bags get special treatment at yè shanghai! That’s Ann’s bag sitting pretty on a tiny rattan chair.