dishesandplaces

Archive for October, 2009|Monthly archive page

two good things about teazann

In eating in manila on October 19, 2009 at 10:37 pm

right around the corner from where i work is a restaurant called teazann (along valero st near the corner of sedeno, makati). according to them they do mostly asian fusion food. and it’s not a bad descriptor – their menu does contain a hodge podge of things.

i’m not wild about their food though. once i tried pasta with sausage and balsamic vinegar and almost choked with the heaviness of the vinegar. but there is this one dish that my dining companions there would usually order and i finally decided to try it. beef satay noodles.

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the name of the dish pretty¬† much says it all. it’s a noodle soup, the broth tastes much like satay and there are little chunks of beef that taste like they have been cooked in the satay sauce. the real charm of this dish is the way the satay is blended with curry giving the dish a nice round spice. at P255, i do wish it were a little less expensive, but for a little treat now and then it isn’t bad.

the other good thing about teazann is their chocolate cake – nothing spectacular, but a good solid reliable cake. but get it whole – it tends to be dry if you order by the slice.

noodle soup, pancit macau, whatever it’s called

In good home eating, recipes on October 14, 2009 at 6:06 pm

another rainy day, came home with wet feet. the bottom hems of my jeans were also wet and i hate that. but as i walked through the door my mood considerably brightened: i saw our cook pouring hot soup into a serving bowl. it smelled great – and when i peeked into the bowl i saw noodles, quail eggs, some chicken, and chicharon bits.

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asked what it was called, our cook said pancit macau. i have no idea if that is really it’s name or something she just thought off the top of her head. but regardless of name, it’s really good and this is how you make it: boil chicken, salt the broth a bit then take out the chicken and chop the meat. add oyster sauce to the broth (add cornstarch too if you want it really thick), canton noodles, boiled quail eggs, crushed chicharon, and the chopped chicken. season with salt and pepper and serve.

good, quick, rainy day happiness

sunday lunch – chili con carne and corn muffins

In good home eating, recipes on October 6, 2009 at 6:31 pm

cooked sunday lunch again – partly because i had the ingredients ready pre-flood and partly because it was therapeutic. the main dish was chili con carne

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very simple to do. for half a kilo of ground beef, brown a head of garlic and one onion. add to that around 3 tbsp of cumin powder, 1 tbsp of chili powder and however many sili labuyo it takes to make you happy. once you can smell all those nice spices, put in the beef and brown that too. add about 2 cups of tomato sauce, salt and pepper then let simmer. as it’s simmering, taste and adjust seasoning as necessary. if possible, if you want to moisturize your beef, don’t use plain water – use beef stock instead. oh, and don’t forget to season your beef before adding it. once it’s all nice and thick, it’s ready to eat.

my main side dish with this was rice and vegetables done in a mexican sort of way.

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i heat up some oil then put in uncooked rice. once that got nice and warm i poured in a mixture of blended tomatoes, bell pepper, onion and garlic. once it was nice and covered, i added carrots and zucchini, covered the whole mixture with chicken stock then let the rice cook.

we also had corn muffins which i did following the first recipe i saw on google. it was ok, but didn’t rise – maybe because i didn’t have enough flour and so put in more cornmeal to make up for it. made the final product rather dense, but yummy. whatever corn muffin recipe you use, make sure you put in fresh corn – makes it that much better.

so after making that meal, i understand better why chili is so big as an american one-pot wonder. will certainly be making more of that