Foot and Fire

Hahaha! The title is a scam just for fun. I am writing about what I was eating during my month-long vacation in the Big Apple. Well, I can say that I liked what I ate all throughout.  I disliked what I had only on three occasions: I don't like the bread used in the sandwich of Nathan's Cart as well as in The Met cafe. While both are in New York City, the only proper eatery I disliked was in DC where I had Chinese noodles and dumplings in the only-open restaurant at 10 am and the best according to the bills posted on its door. I started this blog with what I didn't like so you won't think that I am no picky eater, and that I have no discriminating palate given that I liked almost everything even the neighborhood Colombian food. Let me group the food I had and let me walk you through the memory lane of my gustatory delight sans the elaborated plating and expensive ambiance.   1. ITALIAN Carnegie Diner and Cafe Having jet-lag is never good as the appeti...

Since Mandalay is a former capital, it is a city with streets identifies by numbers and where most schools and monastery and nunnery as well are located. Mandalay is known as sources for leather and clothing. In this series of photos, I am sharing the shots I had in a factory where they produce silk products. As in everywhere, this is one evidence of a Chinese influence.   *** *** *** *** *** *** *** *** *** ***

        Pechay, the native kind. Other green can be used. There is nothing like hot pot. First, because it's always a one-pot for us where we put all ingredients all at once and sip the soup. Second, we love the soup from slow cook like those in the bulalo and batchoy. Third, we have no patience for one at a time food trip. LOL Well, it is nice to try it once in a while, at home. Shabu shabu at home... Vermicelli or glass noodle is a better choice among noodles in the grocery.                          Fresh chicken eggs. Frozen items from the grocery: Tufo seafood and Fishcake.                          Kimchi on the side... The chili for the soup from China. I used the Vietnamese soup base bouillon for the non-chili soup. I do not like the peanut-vinegar accompaniment. (Even those prepared in the Beijing Shabu-shabu).       ...

By GERLIE M. UY We had dinner in a mall for the first time in our string of travel days. We dined at Hainanese Delights  located in the Robinson's Mall, Puerto Princesa City, Palawan... The food is great and refreshing to our tastebuds, especially the ginger-infused rice and steamed chicken. The condiments. *** Glass noodles. *** The steamed chicken. *** sauce for the steamed chicken. *** Vegetable with fried tofu.. *** Fried chicken. *** Dumplings. *** Dumplings. *** meat and vege dumpling. *** *** *** the ginger-infused Hainan rice. ***

By GERLIE M. UY (FYI: In my Beijing trip, I learned that this is a lucky cabbage for the Chinese and they make jade and gold sculptures of this)  Two heads of Chinese Cabbage 3 medium pieces sweet potatoes or potatoes 1 can tuna (solid in water) salt and pepper to taste Some toothpicks How to: Prepare the Chinese Cabbage by remove 1/4 of an inch from the ends. Separate and wash each leaf. Save the smaller leaves for other recipes. Can yield 12 pieces for each head. Boil the sweet potatoes. Peel and mash. Put the mashed potatoes in a bowl, add the tuna (include the water). Season to taste. Form the mixture into balls. Since we just love cabbages, I use the whole leaf to cover the ball of potato and tuna. You may opted to cut them into half. Secure the wraps with toothpicks. Steam for five minutes. Remove the toothpicks and serve as appetizer or side dish. For dipping sauce, I used dalanghita. Any citrus will do. Fish Sauce 2 pieces long chili (jalapeno) See my previous post of...