UNUSUAL SALAD

The menu at Wooden Spoon is charming, why, because of Chef Sandy's first person singular stories behind his dishes, in effect giving them character while making one salivate. He is honest too which makes it even more intriguing before one orders.

One such item is the Red & Century Egg Salad with Peanuts, as shown.

I do not have the recipe but this is my interpretation of the ingredients :

Red Egg or what we call Salted Eggs cut in cubes
Century Eggs cut like so
Baby Chili ... green & red, finely chopped
Red Onion sliced - can add fennel
Mint julienned
Baby Peanuts roasted or fried
Ikan Bilis or Japanese or Thai Baby Fish as garnish
Light Vinaigrette ... fish sauce, vinegar, sugar

The taste is super refreshing, the texture unique. Now close your eyes and imagine biting into a mouthful of crispy onion and peanuts, of salted egg yolks mixed with the jelly from century eggs, of spicy chili and the tang from a sour-sweet-salty vinaigrette.

I am still in Manila and have not tried this yet-to-be-tested recipe since what I described only comes from the memory cells on my palate. I can guarantee, however, that it will be the first item for trial at TKT over the Easter holidays.    

WOODEN SPOON

Our friends in Manila have introduced a few delightful new entries in the food scene on this visit, one of them is the Wooden Spoon. The group operates 2 outlets, the one we went to, tucked away at the Power Plant Mall in the huge Rockwell Estate, is the latest addition.

The brainchild behind this wonderful 'Pinoy Food with a Twist' concept is Chef Sandy Daza who, together with his late Mother the renowned Chef Nora Daza built the brand.The matriarch was a legend in the country's culinary history. Besides the fame of the Filipino Food Cookbook for compatriots overseas, she brought Pinoy cooking to France. Aux lles Philippines was their restaurant in Paris where she partnered with 2-Star Michelin Chef Jacques Marniere. Apparently Chef Sandy Daza was groomed in that environment. Their logo is in reference to the wooden spoons frequently used at their highly rated cooking shows.      

The following are the 'must trys' ... I did and they are indeed what they are ... 'must trys'

Adobo Flakes     deep fried shredded pork with a garlic mayo dip
Crab Pancit         fresh crab meat in a creamy egg sauce over rice vermicelli noodles
Kare Kare           traditionally an oxtail dish but it is with lean beef
Stuffed Pechay   cabbage rolls with chopped Tinapa (smoked fish) in coconut sauce
Fiesta Rice          rice fried with a beautiful mix of flavored ingredients

The restaurant is totally unassuming, located at the basement food court alongside a strip of other cuisines. There is no mention of fusion anywhere despite their French heritage. The food is honest Pinoy but the 'Twist' made a tasty difference. Yes, Wooden Spoon is a 'must try'.

WOODEN SPOON  (63) 917 882 7594
Power Plant Mall
Rockwell Makati City Manila

ULTIMATE PINOY BREAKFAST

A lion share of my exposure to the Pinoy culture is food. Filipinos are foodies by nature and I like their food and the premium they award to eating .. truly my kind of folks. Central to the 'Shang' experience across their properties is BF, a ritual the entire chain seems to compete with each other for 'one-upsmanship'. While they are all unique and sumptuous I have always loved the Filipino version at Edsa and at Makati.

Filipinos have taken on board the dietary advice that BF should be the biggest meal of the day. However, they do not stop there as their lunches and dinners are just as ample, not to mention 'Merienda' the Pinoy version of High Tea ... with Biblinka & Pancit & Halo Halo ... heavy late afternoon snacks that are totally irresistible, where heaven is brought very close to earth.

Back to my sermon on BF, I thought the best way is to provide a visual presentation. On the left is the Pinoy booth, one of eleven at Eds, and on the right is the Ultimate Pinoy BF. Start from the top, and move clockwise :

Tocino & Batutay    preserved meats with sweet taste
Longganisa              garlicky fatty pork sausage
Tinapa                      whole bony smoked fish
Danngit                    small fish butterflied deep fried to crispy
Dilis                          tiny fish aka Ikan Bilis in SEAsia

Except for the sweet meats everything is salty which is why the dish of dipping liquor is vital. Sukang may Sibuyas at Sili means sugar cane vinegar with onions & chili or simply Suka Sili. The garlic rice and fried eggs are there to help balance the tastes. One spoonful of this combination will certainly wake you up, finishing the plate will energize you for the rest of the day.

Dora when you read this do not worry ... this is a demo plate, one I did not finish, I only taste everything. I must as a food blogger, right?



   

EDSA SHANGRI-LA MANILA

I am here in Manila for the first remembrance ceremonies of a dear friend who passed away last year at the tender age of 60. We met as Rotarians 33 years ago, we were like brothers, our 3 girls are at almost identical ages, our wives get along, our families are tight, we traveled together and we love being in each others company. I miss him so much.

Over the years I have been a regular of the Shangri-la group of hotels. Their pioneer concept of building an urban oasis in the midst of busy Asian cities is sheer genius. The idea has attracted not only leisure travelers, especially families, but business patrons as well for conferences or better still, for post-meeting rejuvenation to enjoy the resort aspects of the properties. There is no doubt the 'Shang' has created a unique style that has seamlessly merged  work and play under one roof.

I am a fan of the 'Shang' a big fan. I love this 'fan' a lot better than that competitor who brands itself with a 'fan' ... hint, hint!    

I TURNED 66

It seems surreal but without any fanfare I am on the right side of 65. No longer can I say I am in my early 60s or even the mid 60s as I begin my march towards 70. My Form 1 class teacher at St Paul's who became my in-law 8 years ago commented wisely .. 七十而從心所欲 .. ie 'at 70 one can do what one's heart desires'. Really? I am not sure about the wait. I want to do whatever I like, right now, not 4 years hence.

What warmed my heart was this birthday card from our grand-twins Jamie & Sonya, with assistance from the parents. At 4 they are truly at a sweet age when their love for their 公公 or Gong Gong .. and Tung Tung when they were 2 .. is genuine with no agenda. It was a high point of my special day.

By the way the green pants were to celebrate St. Patrick's Day .. March 17th .. the day I was born 66 years ago in 1949 that made me an Honorary Irishman!