BiBimBap!!!! Say What????

Now and I again, I do get tired of Chinese, Japanese or Italian food in Taiwan; and crave for something really different -- Thank God for BiBimBap!!!!

This Korean dish always appeal to me... I mean, the name alone, BiBimBap, is just too good to pass up.... and it is tasty, with just the right amount of spice kick added to it.... and everything is covered with the dish - a nice serving of rice topped with meat, veggies, seaweed wrapper and egg... and you get to mix it all up -- hence the name, as BiBimBap literal translation is "mixed/stirred".

I first learned of this dish back in San Francisco, whenever we frequent Korean restaurants for a quick lunch.... it is fast... tasty... and quite filling... then I had it in KOREA and it was even better.... with so much side dishes to go with it... HEAVEN!!! Here in Taipei, one of the best places is the FOOD COURT in the MIRAMAR Mall.... fast and good heap of serving... just the right amount to fill one up.....

Next time you are in the mood for something different and fun - why not check this dish out - it is as sumptuous as the name is a mouthful!!! So practice saying that now...BiBimBap!!!

Stinky Tofu

Before moving to Taiwan, I was warned by many Chinese friends who have come here for a return visit, a tour, or just passing through to beware of one of the most popular street food, Stinky Tofu or Chou Doufu, as they are called here!!! I was told that they can be found just about anywhere there is a night market, or neighborhood street food vendors.
Well, they were right in both counts... it is indeed stinky, though not as in BAD STINKY... it is an acquired smell, hahahahahaha.... and Yes, they can be found just about everywhere..... But one thing they failed to warn me is how addictive they are... if you can get over the initial smell, they are actually good -- filling and satisfying... after all, food just like beauty is very subjective...

Though Chou Doufu can be found in alot of Asian countries - in Taiwan it is the unofficial national snack food and is universally loved. It is very commonly served on roadside stands and in night markets. It is primarily served dry (deep fried) or, less commonly, wet (with goose blood and Sichuan mala soup).

Though most of my Taiwanese friends love to eat it with a lot of chili sauce (photo on top right), this is how I like it -- simple... Chou Doufu, pickled veggies, chopped garlic and sauce (a mixture of soy sauce with added vinegar, sugar, and other stuff I do not even know)....

Comfort Food Chinese Style : Jook

Jook or Congee, has been around in the Western world for centuries, and is more commonly known as Rice Gruel or Rice Porridge. Be aware though that it is very much an Eastern type breakfast that truly epitomizes Comfort Food. (Note: In the Philippines it is better known as "lugao".)

There are many regional variations of Chinese congees, but the simple fact is that to make congee, white rice is boiled in many times its weight of water for a long time until the rice breaks down and resembles the consistency of porridge. Congees made in other regions may use different types of rice with different quantities of water, thus resulting in a thicker or more viscous product.


(Congee, My Style: simple with a bit of veggies, pickled cucumber & bean curd paste for added saltiness)

Congee is often eaten with one's choice(s) of veggies, salted duck eggs, lettuce and dace paste, bamboo shoots, and with other condiments, meat or century eggs. Growing up in San Francisco, I used to see people in Chinatown eat Congee with fried bread sticks known as youtiao. Congee with youtiao is commonly eaten as breakfast in many areas in China & Taiwan. Depending on personal preference, congee can eaten watery or can be drained so that it has a texture similar to Western oatmeal porridge.

In many Asian countries, congee is considered to be food therapy for the unwell. Ingredients can be determined by their supposed therapeutic value as well as flavor.

The origin of congee is unknown, but from many historical accounts, it is usually served during times of famine or when numerous patrons visit the temples. Thus, it can be interpreted as a way to stretch the rice supply to feed more people.

Comfort Food Pinoy Style : Pancit Palabok

Pancit Palabok is a favorite Filipino rice noodle dish. It is a communal comfort food, and can be found at nearly in all Filipino restaurants, homes, shopping mall food courts, and potluck parties. Pancit Palabok is also known as Pancit Luglug and are essentially the same dish, with the difference being primarily in the type of the sauce used. Both types of pancit use a round rice noodle smothered with a thick, golden shrimp sauce or other flavored sauce.

Am not big on PANCIT really, I especially do not like them when made with the itsy bitsy noodles used in most. But growing up, this is one type that I have always liked, and even crave from time to time. I like the white rice noodles used for them, the orange colored shrimp sauce, and the added boiled egg on the side. A dash of lemon or calamansi juice and it is one appetizing/comforting meal.
Again, when in The Philippines - one can easily find them anywhere and everywhere but for the adventurous ones who loves to cook, there are lots of recipes that can be found on the net on how to make it - here's one that seems fairly simple: Pancit Palabok

...what am reading lately....

FOOD: The Philippine's Largest Selling Culinary MagazineMay & July Issues (above) focused on Bulacan & Cebu's Culinary Delights
-am no cook, nor do I aspire to be... but, in between novels, I do love reading about culinary delights and their origins.... I do this mostly to unwind and discover more about The Philippines, through food, in the process.... so this is the BEST monthly magazine I have found so far..... I discovered it this past SUMMER only and I have been enjoying them since....

The Current August Issue centers on BICOL (left) - Finally I get to learn more about my Mom's Province.

-Published by ABS CBN Publishing Corporation... it is a monthly magazine that retails for P95 per issue... I love that each issue focuses on a certain area of the Philippines and their local delicacies.... the articles are thorough, photos are delicious, and the recipes, simple enough to follow.... if one wants to..... So far, I have six issues in my possession but am sure I will always HUNT for these...
Coincidentally I got to discovered these TASTY products (above photo) made of PILI Nuts through this magazines... I SO LOVE THE TARTS!!!

Teriyaki Boy - Philippines

Anyone who knows me long enough, knows that am BIIIG on TONKATSU, deep fried, breaded pork cutlets... Not sure when the LOVE for this dish started - but it goes waaaay back -- that's for sure! I believe it was at KIMPURA HOUSE, Makati that I first got my TASTE of Tonkatsu - many years ago and I have loved it ever since... When in Japan - am always in HEAVEN as I can have this anytime, anywhere....

In Manila, there are a few places one can go to for cheap, fun, and tasty Japanese food - and for me, Tonkatsu specifically... There' SUMO SAM at the Shangrila Mall, Edsa - a bit on the PRICEY side but very much worth it... make sure you have plenty of time to sit and chat though as it gets crowded during dinner time... if you want to go a bit more affordable without sacrificing the taste and service, there is TERIYAKI BOY. They can be found in a lot of places all over the city but my favorite one is located at The Promenade in Greenhills.... (For other branches & locations - Check Here)
Teriyaki Boy prides themselves to be a Fast-Casual Japanese Dining Restaurant - and time and time again, they prove themselves well.... They have yet to disappoint me, my family & friends... we visit at least one of the places, each time I do fly into town... Besides my FAVE Tonkatsu , one can also select from the many offerings in the menu - SUSHI, SASHIMI, Gyoza, and of course, Teriyaki...

SOY MILK : It does a body Gud!!!

Have always liked Soy Milk... I actually prefer it from the regular milk.... and recent article I just read in the China Post. Stay Healthy With Soy, gave me more reasons for loving it....
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10 GOOD REASONS TO INCLUDE SOY IN YOUR DIET
The Chinese people have known it for centuries... and recent studies by the Harvard School of Public Health proved that adding soy to your diet is very beneficial.... more so for women... here's the 10 reasons why:

1> WEIGHT: Dietary fibers in soy promote digestion: low in calories.

2> BRAIN: Protein, lecithin, magnesium and B vitamins in soy are good nutrients for the brain.

3> GOOD DIET: Good Protein source for vegetarians; also ideal for people with milk allergies, lactose - free.

4> SKIN: Plant hormones in soy may keep skin firm.

5> VESSELS: Soy is rich in omega-3 fatty acids; cholesterol free; can reduce damaging LDL cholesterol and keep vessels healthy.

6> BONES: Proteins & Calcium in soy beans may prevent osteoporosis.

7> NUTRITION: Add soy food items, such as tofu or soy milk, to the diet, instead of using pill supplement.

8> RHEUMATISM: Omega-3 fatty acids in soy beans may help reduce inflammation in body.

ESPECIALLY FOR WOMEN:
9> HEART: Women can reduce heart attack risk by more than 50% according to a Japanese study.

10> MENOPAUSE: Rich in isoflavones and phytoestrogen, may reduce menopause syndrome.