Just got back in Manila after a few days in HK with family.
I hope to have time to post about our HK trip within this week :-)
Monday, December 14, 2009
Tuesday, December 8, 2009
Putting our newfound culinary repertoire to the test
Note: Late upload :-)
Just a week fresh from our Bangkok trip, were were eager to try our newfound Thai kitchen prowess in the kitchen :-) We gathered together in LP to have Thai-themed dinner.
I made the usual shrimp and pomelo salad :-)
Yours truly was in charge on the Tom Yum. Incidentally, I already made this dish the morning after I got back from Bangkok for hubby to try. Since I had already cooked it previously, I had less chance of poisoning everyone, ha ha ha. I had bought almost all of the ingredients in Bangkok, including the limes, chili paste and galangal.
Tita Socky was tasked to make the minced pork with fried basil. Holy basil wasn't available so we just used regular basil, whick turned out great by the way. The minced pork was delicious, sweet, salty and with a slight kick. Perfect.
My mom came from an event and wasn't able to cook something. I was hoping for that colored sticky rice to be made to some sort of dessert. Well, maybe next time. (hint hint, Ma, I know you're reading this!)
That one-day cooking lesson we took I think paid off :-)
Just a week fresh from our Bangkok trip, were were eager to try our newfound Thai kitchen prowess in the kitchen :-) We gathered together in LP to have Thai-themed dinner.
I made the usual shrimp and pomelo salad :-)
Yours truly was in charge on the Tom Yum. Incidentally, I already made this dish the morning after I got back from Bangkok for hubby to try. Since I had already cooked it previously, I had less chance of poisoning everyone, ha ha ha. I had bought almost all of the ingredients in Bangkok, including the limes, chili paste and galangal.
Tita Socky was tasked to make the minced pork with fried basil. Holy basil wasn't available so we just used regular basil, whick turned out great by the way. The minced pork was delicious, sweet, salty and with a slight kick. Perfect.
My mom came from an event and wasn't able to cook something. I was hoping for that colored sticky rice to be made to some sort of dessert. Well, maybe next time. (hint hint, Ma, I know you're reading this!)
That one-day cooking lesson we took I think paid off :-)
Going Gaga over....rice?!
Ok, here's the thing with the foodies like us, one of the fist things that we check out during a trip is the supermarket. Yes, I admit. I spend hours in supermarkets abroad. I love browsing thorugh the aisles and see what products I can buy to add to my pantry. I love discovering new fruits or vegetables that aren't usually available here in Manila. My common buys are spices, oils, salts, jams and some local delicacy.
Bangkok's creme de la creme of supermarkets is found at the lower level of Paragon Mall. OMG, you can taste almost all of the local delicacies, sampaloc, Kalamay of some sort (sorry, I can't pronounce much less spell any of their names, he he he), wafers with pulled pork inside (my fave), pork skin, sliced paper thin and then baked to a crisp. Assorted sweets and cereals. The choices are so varied. I was with my mom during lunch and we hit the supermarket as soon as we finished eating and had a grand time tasting a variety of free desserts (and cheeses) in the supermarket.
The best find perhaps is the assorted multi-colored rice we found! We got crazy, they had pandan sticky rice, turmeric rice, some lavander sticky rice, jasmine rice in rich purple. I bought four packs and a host of other stuff which filled more than half my suitcase!
You can have your rice vacuum packed for free at the supermarket too :-) very covenient in packing!
Bangkok's creme de la creme of supermarkets is found at the lower level of Paragon Mall. OMG, you can taste almost all of the local delicacies, sampaloc, Kalamay of some sort (sorry, I can't pronounce much less spell any of their names, he he he), wafers with pulled pork inside (my fave), pork skin, sliced paper thin and then baked to a crisp. Assorted sweets and cereals. The choices are so varied. I was with my mom during lunch and we hit the supermarket as soon as we finished eating and had a grand time tasting a variety of free desserts (and cheeses) in the supermarket.
The best find perhaps is the assorted multi-colored rice we found! We got crazy, they had pandan sticky rice, turmeric rice, some lavander sticky rice, jasmine rice in rich purple. I bought four packs and a host of other stuff which filled more than half my suitcase!
You can have your rice vacuum packed for free at the supermarket too :-) very covenient in packing!
Yum Saap in Bangkok
One of my favorite places to eat in Bangkok (aside from Lek's in Saladeng) is Yum Saap (I hope I spelled it correctly). It's one of Bangkok's more famous fast food joints. The food is nice and the prices reasonably priced. You can find Yum Saap in most malls and busy roads. There's one within walking distance from Novotel, Siam.
When my mom and I went shopping at MBK for last minute pasalubong, we dined at Yum Saap. Of course I had my favorite Pad Thai (I had Pad Thai everyday when I was in Bangkok, hee hee). Pad Thai is my favorite Thai food.
My mom ordered fried chicken with a sweet spicy dipping sauce, which she liked. The dipping sauces were nice too. I think it's sambal and a sweet and spicy sauce.
We also tried the Lychee and Crabstick salad and the Shrimp and Melon salad, which were both way too spicy, because I forgot to tell them we prefer to eat "mildly spicy".
I think I'll duplicate the shrimp and melon salad at home but with less of the kick. It would be a nice change from our usual salad fare. I would imagine the salads would be fantastic if the spices toned down a bit :-)
Yum Saap...Masarap! :-)
When my mom and I went shopping at MBK for last minute pasalubong, we dined at Yum Saap. Of course I had my favorite Pad Thai (I had Pad Thai everyday when I was in Bangkok, hee hee). Pad Thai is my favorite Thai food.
My mom ordered fried chicken with a sweet spicy dipping sauce, which she liked. The dipping sauces were nice too. I think it's sambal and a sweet and spicy sauce.
We also tried the Lychee and Crabstick salad and the Shrimp and Melon salad, which were both way too spicy, because I forgot to tell them we prefer to eat "mildly spicy".
I think I'll duplicate the shrimp and melon salad at home but with less of the kick. It would be a nice change from our usual salad fare. I would imagine the salads would be fantastic if the spices toned down a bit :-)
Yum Saap...Masarap! :-)
Thursday, December 3, 2009
Bangkok Street Food
Thailand is so (in)famous about its streetfood culture. I remember my very first trip to Thailand about 14 years ago, when my dad was still alive. I chanced upon a street vendor selling something like fishballs with vegetables with a sweet tangy sauce. I promptly bought some and loved it.
Now, fourteen years later, I am still in search for that elusive street food. I chanced upon something similar near the hotel, but it's not the same as I remembered it. The sauce 14 years ago was close to the sauce we have here in Manila but with a slight kick.
The sauce of these grilled items come close though, very similar to what I remembered.
I saw an alley near our hotel that sells rows and rows of Thai food viands, noodles, assorted fried and grilled meats. I wanted to try, but, I was under the weather and could not risk getting any sicker. The alley didn't exactly meet my sanitation standards.
I ended up having papaya salad and some shrimp-type lumpia in an airconditioned restaurant somewhere. Unfortunately, this meal was lackluster and failed to impress me. Maybe the street alley, was better afterall.
I also sampled some of Bangkok's pancakes. Each one has a different filling. Some were filled with a custard-like goo, cheese, sesame seeds, coconuts and a whole bunch of other stuff. I liked the pancakes, despite their petite size, they're quite filling. I brought my leftovers to the hotel and ate some of it the following day.
Now, fourteen years later, I am still in search for that elusive street food. I chanced upon something similar near the hotel, but it's not the same as I remembered it. The sauce 14 years ago was close to the sauce we have here in Manila but with a slight kick.
The sauce of these grilled items come close though, very similar to what I remembered.
I saw an alley near our hotel that sells rows and rows of Thai food viands, noodles, assorted fried and grilled meats. I wanted to try, but, I was under the weather and could not risk getting any sicker. The alley didn't exactly meet my sanitation standards.
I ended up having papaya salad and some shrimp-type lumpia in an airconditioned restaurant somewhere. Unfortunately, this meal was lackluster and failed to impress me. Maybe the street alley, was better afterall.
I also sampled some of Bangkok's pancakes. Each one has a different filling. Some were filled with a custard-like goo, cheese, sesame seeds, coconuts and a whole bunch of other stuff. I liked the pancakes, despite their petite size, they're quite filling. I brought my leftovers to the hotel and ate some of it the following day.
Wednesday, December 2, 2009
The Oriental Thai Cooking School
Our second day in Bangkok was the most fun. This is my fourth time in Bangkok and we wanted to do something different and fun (not that shop ‘till you drop activities were not enjoyable).
An officemate suggested to attend Mandarin Oriental’s cooking class, taught by its master chef, Nahrain Kiattiyotcharoen.
Cooking enthusiasts that we are, we jumped at the chance and pre-booked on Mandarin Oriental’s website prior to our arrival.
Mandarin Oriental, Bankok is one of the swankiest hotels in Bangkok. Just look at this grand flower arrangement at the lobby.
The cooking school is located across the scenic Chao Praya River, at the Oriental Thai Hotel. Our adventure began by riding a traditional boat across the Chao Praya River.
The Oriental Thai Hotel is the oldest hotel in Bangkok and it certainly provide such a welcoming and happy environment for learning Thai cuisine.
Our class starts with Chef Nahrain discussing the plate of desserts served to us prior to the actual cooking. Don’t let these desserts fool you. Each one takes a lot of effort to make and one should really know how they are made for you to appreciate the art and loving touch that go to making each one. For example, the white and green jelly dessert that you see, took all day to make, agar-agar is flavoured with pandan, put in a single layer, allowed to set, steamed and then another layer of coconut flavoured agar-agar is laid on top of it, allowed to set and then steamed again. This goes on for at least nine layers. Amazing!
The yellow mung dessert is cooked like a pudding, placed in a mold, unmolded and smoked using a special candle infused with herbs and spices. It is smoked for three hours. Here's chef Nahrain showing us the candle and explaining how it is used. Another amazing and wonderfully flavoured Thai dessert. I wish I remembered all their names!
Each student is given a copy of all the recipes that you will make plus some backgrounder on Thai herbs and ingredients. They gave us a cool apron too :-)
Our first lesson for the day was dessert, Banana in Coconut Sauce, Gluay Buad Chee made with coconut cream, bananas, and palm sugar. Palm sugar is so much more delicious than brown sugar. Tip when buying palam sugar, always buy the light colored ones because that means they are fresh and not oxidized.
The second dish that we made was Deep fried herbed Corn and Minced Chicken or Khao Phoad Thawd. You will need a mortar and pestle for this. The fresh corn, chicken and cilantro root and other ingredients are pounded together to make the patties. I’ve also learned that the healthiest oil for deep frying is Rice Bran Oil. If you can find it in your grocery store, I suggest you use that. I bought two bottles in Bangkok since I haven’t seen Rice Bran oil in Manila. If you know where to find it, please let me know!
The next dish is the most iconic dish in Thailand, Spicy Prawn Herbed Soup, Tom Yom Goong and the most difficult, I thought. Little did I know that it was so easy to make as long as you have all the authentic ingredients! Chef Nahrain’s version is the best and the most refreshing that I’ve ever tasted.
The next dish is called Stir Fried Pork with Chilis and Holy Basil, Phad Graphrao Moo, this is very simple to make with just some basic ingredients. So yummy! The fried holy basil on top provides a nice crunch to the dish.
We were divided into 3 groups and was given our own kitchen station to prepare, cut slice and cook all the above dishes. Chef Nahrain and a sous chef were on hand in every step of the way, if we had questions, they were very helpful.
Another thing that I love about the Oriental Thai Cooking School is that it is such a sensory experience, each herb and root used in the class were passed around for us to smell, touch, taste, differentiate from the many varieties available in the school's herb garden. For one thing, I realized that galangal is so much different that a ginger! A lemongrass bulb is so much more fragrant than it’s stalk. There are also so many varieties of basil, lemon basil is the most fragrant. Oh, I just want to inhale it all day long!
Each lesson was insightful, fun and full of useful information for any cook, professional or beginners alike. It was such a wonderful and fulfilling experience. I am so happy that I took that class. What a wonderful way to spend my Saturday morning (and lunch)! Yes, we ate everything that we made that day.
The Oriental Thai Cooking School is L-O-V-E!
An officemate suggested to attend Mandarin Oriental’s cooking class, taught by its master chef, Nahrain Kiattiyotcharoen.
Cooking enthusiasts that we are, we jumped at the chance and pre-booked on Mandarin Oriental’s website prior to our arrival.
Mandarin Oriental, Bankok is one of the swankiest hotels in Bangkok. Just look at this grand flower arrangement at the lobby.
The cooking school is located across the scenic Chao Praya River, at the Oriental Thai Hotel. Our adventure began by riding a traditional boat across the Chao Praya River.
The Oriental Thai Hotel is the oldest hotel in Bangkok and it certainly provide such a welcoming and happy environment for learning Thai cuisine.
Our class starts with Chef Nahrain discussing the plate of desserts served to us prior to the actual cooking. Don’t let these desserts fool you. Each one takes a lot of effort to make and one should really know how they are made for you to appreciate the art and loving touch that go to making each one. For example, the white and green jelly dessert that you see, took all day to make, agar-agar is flavoured with pandan, put in a single layer, allowed to set, steamed and then another layer of coconut flavoured agar-agar is laid on top of it, allowed to set and then steamed again. This goes on for at least nine layers. Amazing!
The yellow mung dessert is cooked like a pudding, placed in a mold, unmolded and smoked using a special candle infused with herbs and spices. It is smoked for three hours. Here's chef Nahrain showing us the candle and explaining how it is used. Another amazing and wonderfully flavoured Thai dessert. I wish I remembered all their names!
Each student is given a copy of all the recipes that you will make plus some backgrounder on Thai herbs and ingredients. They gave us a cool apron too :-)
Our first lesson for the day was dessert, Banana in Coconut Sauce, Gluay Buad Chee made with coconut cream, bananas, and palm sugar. Palm sugar is so much more delicious than brown sugar. Tip when buying palam sugar, always buy the light colored ones because that means they are fresh and not oxidized.
The second dish that we made was Deep fried herbed Corn and Minced Chicken or Khao Phoad Thawd. You will need a mortar and pestle for this. The fresh corn, chicken and cilantro root and other ingredients are pounded together to make the patties. I’ve also learned that the healthiest oil for deep frying is Rice Bran Oil. If you can find it in your grocery store, I suggest you use that. I bought two bottles in Bangkok since I haven’t seen Rice Bran oil in Manila. If you know where to find it, please let me know!
The next dish is the most iconic dish in Thailand, Spicy Prawn Herbed Soup, Tom Yom Goong and the most difficult, I thought. Little did I know that it was so easy to make as long as you have all the authentic ingredients! Chef Nahrain’s version is the best and the most refreshing that I’ve ever tasted.
The next dish is called Stir Fried Pork with Chilis and Holy Basil, Phad Graphrao Moo, this is very simple to make with just some basic ingredients. So yummy! The fried holy basil on top provides a nice crunch to the dish.
We were divided into 3 groups and was given our own kitchen station to prepare, cut slice and cook all the above dishes. Chef Nahrain and a sous chef were on hand in every step of the way, if we had questions, they were very helpful.
Another thing that I love about the Oriental Thai Cooking School is that it is such a sensory experience, each herb and root used in the class were passed around for us to smell, touch, taste, differentiate from the many varieties available in the school's herb garden. For one thing, I realized that galangal is so much different that a ginger! A lemongrass bulb is so much more fragrant than it’s stalk. There are also so many varieties of basil, lemon basil is the most fragrant. Oh, I just want to inhale it all day long!
Each lesson was insightful, fun and full of useful information for any cook, professional or beginners alike. It was such a wonderful and fulfilling experience. I am so happy that I took that class. What a wonderful way to spend my Saturday morning (and lunch)! Yes, we ate everything that we made that day.
The Oriental Thai Cooking School is L-O-V-E!
Tuesday, December 1, 2009
Novotel at Siam, Bangkok Thailand
Just got back from a company trip in Bangkok. We stayed at the Novotel Siam. I highly recommend this hotel due to it's very nice location. The hotel is within walking distnce to Siam Paragon, Siam Discovery, Central World and MBK. If you have the stamina, you will not get bored with the shopping! The cutest dresses are found along the small side streets near the hotel, called Little Siam. OMG, the dresses were so cute and funky. Too bad they didn't come in my size. Darn excess weight, hmp!
Novotel Siam also has well appointed, spacious, clean and comfortable rooms. The staff are very courteous and helpful. Most of them don't speak english but, they are always ready to give you a smile :-)
The buffet breakfast at Novotel Siam also has a huge selection on local, oriental, halal and international dishes. You're sure to find something to fill you up. You will need all your energy for all the walking, shopping and sight seeing.
The most attractive come on perhaps is that Novotel Siam is just a stonesthrow away from many massage salons :-) One of them even has a funny name, "Miss Puke", he he he. I tried Chang Massage and Issey, just accross the street from the hotel. I highly recommend a Thai full body massage of at least two hours a day (while you're in Bangkok), it will recharge you and will guarantee and very restful sleep. A two-hour massage will set you back THB500 (Around P750 or US$16), pretty cheap and definitely worth it.
Novotel Siam also has well appointed, spacious, clean and comfortable rooms. The staff are very courteous and helpful. Most of them don't speak english but, they are always ready to give you a smile :-)
The buffet breakfast at Novotel Siam also has a huge selection on local, oriental, halal and international dishes. You're sure to find something to fill you up. You will need all your energy for all the walking, shopping and sight seeing.
The most attractive come on perhaps is that Novotel Siam is just a stonesthrow away from many massage salons :-) One of them even has a funny name, "Miss Puke", he he he. I tried Chang Massage and Issey, just accross the street from the hotel. I highly recommend a Thai full body massage of at least two hours a day (while you're in Bangkok), it will recharge you and will guarantee and very restful sleep. A two-hour massage will set you back THB500 (Around P750 or US$16), pretty cheap and definitely worth it.
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