Korean Flow

We stayed at A.Venue Residences along Makati Avenue last weekend and enjoyed the relaxed atmosphere it offered our weary petty bourgeois souls. The children enjoyed the 24 hour airconditioned room and swam in the cold infinity pool overlooking the Makati skyline. I enjoyed everything Korean that I ate on that 24 hour vacation cycle.

For our afternoon snack we went to a Korean Mart located in the former Makati Mart in front of the former International School in Kalayaan Avenue. We checked out the grocery alleys full of korean goodies and we opted for a homemade kimchi, instant Korean noodles, and those green chili peppers that are not so spicy and can be eaten raw. The Kimchi is just so good to the palate and mixed well with the Korean instant noodles and green chili peppers.

For dinner, we walked along Makati Avenue and enjoyed the night breeze in a surprisingly not so traffic snarled saturday night. We found a couple of Korean restaurants and settled in a Korean hotel and restaurant joint called Ingwasan. The restaurant looks seedy and dated with menu in Korean characters plastered on the walls. It felt like working class Korea and that gave the place that needed flavor. We ordered bbq pork and beef stew and believe me, it was the most simple preparation I've seen in the history of my Korean food escapade but it actually made my palate quiver. The pork bbq cut in bacon like strips was served in a sizzling plate with sesame seed oil mixed with salt and pepper on the side as dip. The usual Korean side dishes are arranged in a row while the piping hot beef stew filled with beef strips and glass noodles played its role as soul food provider. Satisfied with that night's food adventure, we walked happily to our hotel.

Lunch the following day brought us to Korean Village in Nakpil St., Malate,Manila. This place is the basis of all our Korean food experience, the gauge if the other Korean restaurants do offer good food. It used to be near the Remedios Circle but its transfer never altered the recipes, the taste, the food, and the people. We've been going to this restaurant for almost 15 freaking years and it never changed. The assorted bbq is still Korean heaven. The beef stew is to die for, and everything else still just falls into its proper place in that Korean Village Restaurant we so dearly love.

Before going home, we bought some pork sliced thinly and some korean sauce for marinate. Its going to be another Korean dinner tonight.

Comfort Tinola

I saw a recipe two weeks ago called “Pinatisang Manok” or translated in English would sound like “Chicken cooked in Fish Sauce”, I think. The author mentioned its close resemblance with “Tinolang Manok” or Chicken boiled in ginger and fish sauce a.k.a Patis, I think, again.

Tinolang Manok is my comfort food since I learned to sip my soup from a spoon. I could sip its soup using a straw for all I care as long as I can slurp that gingerly hot broth reminding me of everything that comfort me. Since I got married though, that chicken in the Tinola was replaced by pork spare ribs as it was my wife’s preferred meat. It still taste splendidly and comforting but it is not chicken. She calls it “Tinolang Buto-buto” and it sure sounds very local. Like a typical Filipino name when one repeats a name to make it sound cute like “Jing-jing”, “Bing-bing”, or “Ket-ket.”

I have to admit that I also like this version but it is not chicken. There are no Kentucky Fried Buto-buto (KFB), or Max’s Fried Buto-buto. It is hard to struggle eating hard to reach meat stuck in the middle of the bone joints. Yes, the bone marrow is an extra treat but rather my heart misses it or its sure hard core cholesterol blocking my veins. I have to admit that I eat my favorite chicken’s skin and was informed of its consequences so I just indulge in denying whatever consequence it will bring.

I cooked Tinolang Manok last week and while it was not that typical healthy boiled chicken due to salt and sugar and some magic powder, it was just perfect for my taste.

Tinolang Manok

Ingredients

½ kilo Chicken (preferably Thigh and wing part, or as long as it has skin on it)
1 clove Garlic
1 bulb Onion
1 Ginger
1 cube Chicken Bouillon
3-4 tbs. Fish Sauce
A pinch of Sugar
Papaya
Chili Leaves
Cooking Oil

How to do it

1. In a pan, sauté ginger, garlic then onion.
2. Put chicken pieces and cook until a bit brown
3. Add chicken Bouillon
4. Put the fish sauce and water.
5. Put Papaya.
6. Let it boil for 15 minutes under medium heat.
7. Taste and add Sugar, and fish sauce depending on your required taste.
8. Lower the flame to low heat and add Chili Leaves.
9. Turn off the stove and serve with steamed rice.

longganisa

Longganisa, or native or local or pork sausage, whatever, is a fascinating food as it transforms its looks, composition, and taste depending on its point of origin in the Philippines. Nueva Ecija's Cabanatuan Longganisa, Quezon's Longganisa Lucban, Vigan Longganisa, Tuguegarao Longganisa, and the Longganisa list just goes on and on.

Its a miss and hit trick in finding the best longganisa for each one. We have our taste preferences and it takes a lot of patience, trial and error, and lots of trust built and trust reneged (for sellers claiming to have the best longganisa).

I am for the garlicky longganisa with ground pork stuffed with lots of garlic and maybe, other mysterious ingredients health buffs are known to barf about. I like the Nueva Ecija Cabanatuan longganisa with its tighter than a nun's ass garlic packed sausage.

Longganisa with garlic rice and sunny side up eggs, with vinegar dip and the not so healthy orange juice mixed from a sachet powder, makes a good breakfast morning.