JULY 2016: Tiyan ng Bangus na Sinigang sa Miso (Milkfish Belly in Sour Soup Base)

photoed by D. Liongson

When we put a mildly salted element and a sour element  with eggplant, tomato, mild chilli, green beans, mustard leaves, miso (soybean paste) and bangus belly -- we've got Sinigang!

The mildly salted element I noticed would be either patis (fish sauce) or salt.  Perhaps a discriminate foodie can tell the difference.

Sour elements are quite a variety to choose from. I am aware of sampaloc (tamarind), calamansi (native lemon), and bayabas (guava).

Quite a variety to choose the star of this soup.  Other than the fish option, the popular ones I'm aware of are pork, beef, and perhaps chicken.  But if The Sinigang is to be served to a vegetarian, chopped gabi (taro) is just as delish.

Noticed the photo has an appetizing presentation? The question now is... where's the fish?

It is swimming in the deep... soup bowl! With a little encouragement, you can make the fish bits rise to the surface with the help of your serving ladle. Splash!

No need to worry about bones and spines. Usually it is a boneless fish belly. But to be on the safe side, it is best to enjoy this dish slowly. There may be stray bones/spines in some of the fish pieces which makes choking possible when eating in a rush. If there is a need to rush, have this soup packed so you (or someone else) may relish this soup that can be reheated at home.

When I get to Via Mare, this is my favorite meal order. Best for one hungry foodie or two buddies.  

If you are also looking for a warm meal a casual place to dine in for two while carrying a conversation, Tiyan ng Bangus na Sinigang sa Miso at Via Mare is perfect. Lots of time to chat while waiting for the food to be served, waiting for it to cool from hot to warm, eating it together... Best with or without rice.

Give it a go perhaps? 
--D.L.

---------------------------------------------------------------------------------

D'HAIKU

Magic sinigang: 

When a sour soup brings smiles

to starved sour-grapes.

--D.L.

JUNE 2016: Stir Fried Prawns with Tofu & Snow Peas

photoed by A. Rajan

This was experimental recipe with what I had in the fridge. I decided to just try something I felt I should do with the help of my inner guidance. It turned out fabulous. Truly the food for my soul.

photoed by A. Rajan

1st step Crispy Tofu 

---------------------------

Firm tofu 125g (half a block of store bought 250g pack)

1/2 tsp garlic powder

A pinch (or 2) of cinnamon powder

1/2 tsp black pepper powder

Salt to taste

About 2 Tbsp corn flour or all-purpose flour

Oil (mild in flavor for frying)

• Cut the tofu in small squares or long as you prefer.
• Now put all the dry ingredients in the flour and coat the tofu with this.
• Fry in the oil till it becomes crispy.
• Set it aside.

photoed by A. Rajan

2nd step Prawns Marinade

------------------------------------

15-20 medium or small prawns (cleaned, deveined & shelled) 

1 Thai red chilli, chopped

1 green onion, chopped

1 tsp soy sauce

1 tsp garlic, finely chopped 

Dash of sesame oil, optional

• Marinate the prawns in this mixture for half an hour.

photoed by A. Rajan

3rd (and last) step

------------------------

...is to combine the ingredients below, and cook them with tofu and prawns.

Oil (mild in flavor for sautéing)

1 tsp of garlic, minced

2-3 green onions, finely chopped (save a little bit of green portions to use for garnish later)

1 packet of snow peas (approx. 20-25 pods)

1/2 tsp black pepper

2 Tbsp of hoisin sauce

1 tsp of fish sauce

• In a big wok, heat some oil. 
• Now throw in the garlic and chopped spring onions. 
• Sauté. 
• Now add prawn along with marinade and let them cook half way. 
• Then add snow peas. 
• At this stage add pepper, hoisin sauce and fish sauce. once shrimp changes its color add crispy tofu. 
• Sauté for about a minute on high heat.
• Remove it from the heat. 
• Garnish it with chopped greens (such as the saved green parts of the green onion).
• Serve with rice or over cooked noodles.

You can try different veggies like baby corn, bok choy or even broccoli. Experimenting is fun!

--A.R.

MAY 2016: Ben&Jerry's Ice Cream -- Free Cone Day!

It happened on a Tuesday of 12 April 2016 at a well-loved Pacific Fair mall in Broadbeach.  We all queued for our turn to receive free ice cream!

While I waited, I took this photo:

photoed by D. Liongson

There were about 22 ice cream flavors and 2 sorbet flavors.  Which one did I pick? Follow the aqua blue box...

photoed by D. Liongson

No need to grab your magnifying lens, mateys! Even my powerful squinting ability can't read it either. Perhaps the next photo will be more helpful to us all.

photoed by D. Liongson

You got it! I ordered Chocolate Therapy. Imagine chocolate ice cream, with chocolate cookie crumbs, and chocolate pudding. Chocolate, chocolate, chocolate... Mmm-mmmm...

photoed by D. Liongson

We all have a choice of the ice cream in a cone or in a cup. I find the cone too demanding of me to speed up eating that scoop, or be threatened have a drippy cone tip making splotchy messes. I chose the cup so that I can eat my ice cream at a slower pace, and delight in its rich flavors and textures spoon-by-spoon. The paper cup satisfies two groups of people: the appreciators and the trashers. Those who appreciate the cup's artwork may take the cup home. And those who have a throw away habit are welcome to have it recycled. Everyone wins!

If the queue line was shorter, I'd be happy to queue back for another serving. So much for wishful thinking, the line seems so long and regularly reconstructed. But the good news is, the wait is less of a drama and worth it!

The Ben & Jerry Free Cone Day is said to be an international thing. Not all of its scoop shop branches are into Free Cone Day. It helps to google for it online, and take note which venues and day they will celebrate it. Interested? Keep an eye on: http://www.benjerry.com/scoop-shops/free-cone-day 

Someone had thoughts of the Ben & Jerry Free Cone Day as-- the best holiday ever! A cute read, true indeed...

http://www.benandjerry.com.au/scoop-shops/free-cone-day/free-cone-day-holiday

Most holidays may mean no school for kids.  Seems like when class was dismissed, the school kids drop their books and queued in line for free ice cream (meaning they had school uniforms on, and I saw none of them were carrying books, while waiting for their turn to receive a free serving). 

They beat me to it. Clevah!
--DL

APRIL 2016: Puran Poli (Roti stuffed w/ sweet dal)

photoed by A. Rajan

As I was struggling with the sudden flu... there appears Holi-- my favorite festival of colors. Bonfire and eating sweets along with glassfuls of Thandai. Indian festivals pack a punch of adrenaline in your system to do away with your laziness and old habits, and embrace the new with letting go of the past. Just thinking about it made me get out of my bed, and make this Holi delicacy from Maharashtra, and eat it with my sweetheart as he loves Puran Poli.

So I made life a little simpler by keeping things minimal in quantity and less tiring.

So here is my recipe :-)

Stuffing:

----------

1 c (cup) split chick peas (dal)
some water

1 c  Punjabi Gur Shakkar (jaggery made easy-- no more grating) 

1 tsp (teaspoon) dried ginger powder

1/4 tsp powdered nutmeg

1/2 tsp powdered cardamom

How to prepare stuffing:

*First, wash your dal and then soak it for few hours - makes it easy to digest.

*Now, just cover your dal with double quantity of water and pressure cook for 5-6 whistles -- you know your cooker. Mine is a piece of work; it wants to work double time. Customize what works best for you.

* Once the pressure is off, remove the dal and put it under the strainer to let out excess water from the dal -- this ensures lighter rotis.

* Now, heat a thick bottomed pan and mix dal and jaggery together. As you do it, the jaggery would start to melt, you got to keep stirring till the mixture becomes dry. The stuffing dough will come together eventually... Don't worry, it's not a rocket science.

* Now, you can wait for it to cool and use it as is for stuffing or use a potato masher for finer stuffing.

* Stuffing is ready. Let's roll with the next step now. :-) 

Roti:

------

1 1/2 c whole wheat flour

1/2 c water (or a little more to make soft dough)

a little oil

There are variations in these... some people do half & half with 1/2 all purpose flour with 1/2 wheat flour. I stick with whole wheat version; I cook instinctively.

* So in your flour, add water little by little as you mix these two to make the dough. I would think about a 1/2 cup of water depending on how the flour is.

* I let the dough rest for about half hour (30 minutes) and then start kneading it by applying little oil to it.

How to assemble dal stuffing into roti:

* Next, you take small table tennis ball size flour dough, (and roll it flat with your rolling pin)

photoed by A. Rajan

add dal stuffing inside it - little less than dough. 

photoed by A. Rajan

photoed by A. Rajan

Now close the sides to make sure the stuffing will stay inside 

when we start shaping the round flat roti with rolling pin.

photoed by A. Rajan

* Dusting a little flour on my clean kitchen counter top, I roll the stuffed rotis carefully flat, ensuring that stuffing isn't breaking out, and the shape remains round. It's a task for me sometimes... LOL

* Now on a hot flat pan, just cook your flat roti. 

photoed by A. Rajan

Once you start seeing bubbles forming on top, flip it to the other side. Let it cook and fluff. Apply ghee or butter on it.

Enjoy as is or with a glass of milk.

photoed by A. Rajan

This did not take much time for me... forgetting the soaking part... all it took is an hour. Grating the jaggery in more quantities will make you tired before you even get to it.

My Puran Poli may not be perfect. By experimenting with smaller quantities and small baby steps, I will eventually nail it like the pros!

Happy Holi. Enjoy!

--A.R.

MARCH 2016: Sizzling Tofu

A delish food trip return to more often is at Max's resto (The house that fried chicken built).

No, I don't come back for their famous fried fowl.

I go back (again and again) for their.... (you guessed it) Sizzling Tofu!

photoed by D. Liongson

Filipinos have a sizzling meat dish known as sisig. This yummy tofu dish is like sisig but made of bean curd and no other meat product. If the egg from the mayonnaise is meat product to you, then I stand corrected.

To the pure vegetarian, it may help to ask if this dish has any other animal product. Perhaps the answer to this question can be the gauge to proceed ordering this or not.

Although tofu cubes are sizzling with mild spices and sauce, it's still a tasty treat that semi-vegetarians, carnivores, and the in-betweens will love. Well-salted, creamy, subtly sweet with red and green capsicum (bell peppers), with a mild chilli heat, and best when warm. Wait a bit before digging in. It can burn in the mouth. Been there, done that. ;-)

It is served in generous helpings for more than one person. If you eat alone at restos, why not bring someone with you to share this dish? Simply have one order of Sizzling Tofu (and a cup of rice each) and you are ready to go!

photoed by D. Liongson

Speaking of to-go, this viand is also available for delivery or pick up. Click store locator to find your nearest Max's resto branch.

Sizzling Tofu option from a fried chicken resto... Clever! :-)

--D.L.

---------------------------------------------------------------------------------

D'HAIKU

Fried chook place I know

Serves delish sizzling tofu

at Max's Restaurant

--D.L.

FEBRUARY 2016: Arugula Salad and Jumbo Prawns

photoed by A. Rajan

Easy peasy afternoon fiesta with Arugula Salad and Indian-inspired Jumbo Prawns.

Sometimes, it's great to keep your meals simple yet keep them healthy and hearty. The salad...

• a handful of leafy rocket (or arugula) with 
• a quarter of one pear, diced
• few plump blackberries (packs a punch of different flavours), 

dressed with:

• 1 Tbsp (Tablespoon) lime juice, 
• 1/2 tsp (teaspoon) brown sugar, 
• 1 Tbsp extra virgin olive oil with
• little seasoning of a pinch of sea salt and 
• a pinch of black peppercorns, freshly ground.

For prawns...
(I like to keep the shell on as it takes its taste to another notch, helping it retain its juiciness.)

Make a mixture of: 

• 1/2 tsp red chilli powder or cayenne, 
• 1/4 tsp of turmeric, 
• 1/4 tsp of salt and 
• 1 Tbsp of lime juice. 

Mix and marinate the prawns in this, and then 
Shallow fry them in little oil, till they become deep amber in colour. 
Takes about two minutes each side. Serve these two, side-by-side restaurant style. It's my comfort food on a lazy day. 

Give it a go 

and let us know 

what you think-o. ;-)
--A.R.

JANUARY 2016: Querida Mia Verde

photoed by D. Liongson

Restos pose a challenge for tasty vegetarian food. Army Navy also offers such a dish.

One of them is Querida Mia Verde. 

It is based on an open faced quesadilla that is rolled and sliced into crosswise slices.

What is inside the tortilla? Mozzarella, cheddar cheese, onions, lettuce, jalapeño, tomatoes, green bell pepper, cilantro, guacamole, and sour cream.

Although it is eaten with bare hands in pick and eat style, I recommend you ask for a spoon. The filling tends to drip on the plate. It is worth scooping the bits with a spoon and eat it with gusto.

Explore the flavors and textures in this meal. Creamy, lightly salted, crisp tart veggies, a little heat, an herb-y touch, and all that rolled in a toasted chewy tortilla wrap.

This resto also serves burgers, burritos, sandwiches, soups, 
fried chicken, tacos, quesadillas, querida mia, freedom toasts, and more. 

Why not also have a go... to Army Navy resto?

--D.L.

---------------------------------------------------------------------------------

D'HAIKU 
A veggie delish 
Querida Mia Verde 
at Army Navy

--D.L.