Uni Heaven In a Cup
Words can’t describe this one… I ♥ Uni (Sea Urchin).
Sushi Sase…definitely the best sushi spot I have explored in HK!
Cheeseburger of Death
So Unhealthy, So good…
» f0o0od
Gettin’ Dirty with the Squid Ink!
Squid Ink Pasta Sprinkled With Light Battered Calamari
Eating squid ink pasta may leave some stains, but it sure is deeeeeelish! So, aside from the delicious factor, recent research has discovered that Squid ink has the potential to fight cancer. I read about a research conducted by Hiroki University in Japan that squid ink can activate white blood cells to fight tumors. If you want to learn more about squid ink, just google it. ☺ Black colored foods are becoming trendier in the culinary world and more popular, so don’t be scared if your rice or noodles are black!
Some wouldn’t think that squid ink would add any flavor, but to sum up the taste of squid ink in one sentence, well, it actually adds a salty, briny ocean flavor. It’s the perfect touch for seafood lovers.
Next time you’re at a restaurant or at the grocery store and run by some squid ink or squid ink pasta, pick it up and get dirty with it!
Fresh and Fruity!
(Source: ffoodd)
EGG TART NATION!
The egg tart or egg custard tart also known as “dan tat” in the asian language is a pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.
However, the Portuguese style egg tarts are baked slightly different! A traditional Portuguese custard pastry also consists of custard in a crème brûlée-like consistency but caramelized on top! Mmm’mmm!
It was created more than 200 years ago by Catholic Sisters and sold in a pastry shop in 1837. It is now a popular pastry in almost every pastry shop around the world owned by Portuguese descendants.
Get it!…‘cause you can’t eat just one!
Meat with some major T L C (tender loving care)
Soft Pork Bone Ramen: perfect for hangovers and even more perfect for meaty pork broth ramen cravings. Whether it’s the MSG or the pork or the broth, I don’t know…but this takes me to another woooorld! YUM!
Did you know that…
Stress prior to slaughter is one of the most important influences on ultimate meat tenderness. Research in Australia and in New Zealand has shown that when stress in transport, yarding, handling and slaughter were minimized, beef meat was consistently at the tender end of the scale, regardless of breed. Similar results have been shown for deer and for sheep. So find some stress-free animals and find yourself some TLC meat for your dishes!
“The Chipotle Burger”
Double topped with a fried egg, bacon, shoestring fries, cheddar & Sammy’s spicy chipotle ketchup. The simple menu name catches you off-guard, lol. They definitely need to rename this burger. So, what would YOU call it?
deeeli-SISIG-licious…!
Sisig, one of the dishes I ALWAYS have to eat when I hit the Philippines.
Sisig is a Kapampangan term (One of the major languages in the Philippines) that means, “to snack on something sour.” It’s a term describing the preparation of fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with pepper, salt and various spices.
This Filipino dish made from parts of pig’s head and liver is usually seasoned and cooked with calamansi and chili peppers.
Preparing sisig comes in three phases: boiling, broiling and finally frying. A pig’s head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped, and grilled or broiled. In the end, it is fried with onions and usually served on a sizzling plate in some restaurants. Variations of sisig may contain any of the following additions: eggs, mayo, ox brains, chicharon (YUM!), and pork or chicken liver.
So oily, so unhealthy, yet so good…
Uni. Risotto. ♥
Man, I was craving some truffle or uni dishes this morning and started browsing through my queue of food blog photos that I need to submit to a website next week. I noticed I failed to upload this picture from months ago…
There’s just something about Uni that I just can’t get enough of! For those who recognize this dish, y’all know where this is from in LA! My name is Joey Ngoy, and I’m an Uni Addict.
Yum, yum, yum… Uni ♥
My Lengua, Al Pastor, Asada, Buche Tacos and Sopes…I miss you. See you in two weeks LA!
They NEED these in HONG KONG!
MMM…MMM…So Tender!
(Fatty Goodness) Braised Lean Pork with Bamboo Shoots in Soya Sauce
My first trip to Taipei was definitely a memorable food adventure. I have got to say that hands down, this braised pork dish is out of this universe! It’s funny ‘cause the menu item is called “lean pork, etc, etc…” but I definitely do not see where the “lean” part is, lol…
Anyway, if you’re ever in Taiwan, check out this restaurant group’s website and make some time to indulge in some tasty traditional taiwanese cuisine!
Reading up briefly on the restaurant’s history, Shin Yeh’s philosophy is all about providing clients with a wonderfully memorable dining experience, and you sure will taste that through the food!
Check out the website if you’re ever in town: http://www.shinyeh.com.tw/
