Saturday, March 10, 2012

Korean Palace






Part of my pre-birthday celebration was dining at Korean Palace (Bee Won) located at Takhasussi Road near Euromarche.

My roommate suggested this place since she was a patron of the resto when its location was still along King Fahd Road.

The food, serving and the service is fantastic. Even the cost of each dish is not that pricey.  


Let the photos speak for itself:




Eating at a Korean resto is not complete without trying Jjampong- a spicy seafood noodle soup. One mistake we made was asking for it to be extra spicy (though the 3 of us hail from Bicolandia). Tulo uhog to the max ang emote!


Bulgogi Dolsot Jungshik- Soy bean sprout and vegetable and marinated sauteed beef, served with side dish, rice, spiced soy sauce and topped with egg. The taste is more like bibimbap.
U.S. Beef Kalbigooi- Beef short ribs broiled on a sizzling plate. Tender and cooked to a T


A dine out in an Asian resto is not complete without a sauteed mixed vegetables as a part of the course.


A variety of side dishes is served before the start of the meal. From the famous Kimchi, pickled cucumbers to bean sprouts and steamed squash.


We asked for some service tea which really is good. What I did was squeezed the kiat kiat (see photo below) on the tea which was given after the course. I actually asked for more!
Kiat Kiat or Mandarin Orange- tiny as they are, they're actually sweet and delicious! Its tiny profile is accentuated by my silver bangle ( a gift to self that I can't help to show off! hahaha!)
The Birthday Girl- Moi


The Birthday girl with the owner


These Masks hanging above the wall near the counter is used during the Mask festival that fall on the Autumn season. The owner said that a part of a tradition in the southern part of Korea is that after the men harvested their crops, they would drink until they get drunk and would put on masks and dance as freely as they want. Sometimes they would wear these masks to perform and it gave them the opportunity to mock those in authority without them giving their identity.


Friday, March 9, 2012

30 going on 13


These days I am confused.

I want the time to fly fast when I'm at work but at the end of the day I want it to move so slow.

The reason being that…

In two days' time another year will be added to my age. I will be turning 30. Yes. It's inevitable but thinking about it makes me cringe at my seat. I would always think in an animated way that the day I will turn 30 I will turn into an aged lady. Wrinkles would line up my forehead, crow's feet will appear on my eyes, a few strands (or maybe a lot!) of gray hair will show on my crown, bones will get brittle and joints would turn stiff.

Contrary to the movie 13 going on 30, I would like it to be the other way around. If I could just relive the days of my youth I would want to trade a day or few…

The days wherein the biggest dilemma you are facing is when you forgot to make the assignment your teacher had given you the day before, petty quarrels between you and your best friend, household chores you didn't do because you were busy playing outside with the neighbors, white lies you have to concoct just to avoid a great old scolding from your mom…

OR

The days you collect stationeries (Sanrio would be preferable) and trade them with your friends, owning a Jansport bag or a trapper keeper is a must, owning Doc Martens shoes is a fad, listening to Gin Blossoms, Cranberries, Eraserheads makes you feel cool, dancing to Backstreet boys or even Hansons were all the rave...

Oh how I missed the carefree days of my youth! But then again, looking back on those days I was wishing it to be the other way around.

Yes, I am an adult now. Hell! I've been an adult a very long time ago but when you're in your 20's you don't think about it that much. But when you already lived 3 decades of your lifetime you feel you're too old. Or maybe it's just me thinking that way…

But nevertheless, I am thankful for those 29 years and 363 wonderful days of my life. Every struggle, every triumph, every smile and worries, every flaw and mistakes, even the love lost and gained along the way helped to mold me as to what I am today. I may not be perfect--- I'm way too far from being one but those imperfections served as a reminder for me to improve and prove myself which I hope would always be for the better.

Every year I always have the same wish.

HEALTH- a healthy life for me and my family.

WEALTH- financial wealth and to be abundant with true friends and people who cares and I care about.

LOVE- that our family will continue to love one another, that I would continue to love all the things I do and the things I believe in and most specially, SELF-LOVE (thanks by the way Whitney Houston!).

And like any beauty queen (though I'm a far cry from being one), I wish for

WORLD PEACE!

Pagbiyan nyo na ko. Magbe-Birthday na naman ako eh! =p


Friday, March 2, 2012

Aubergine Parmigiana Pasta


My very own Aubergine Parmigiana Pasta

Every Friday, my coworkers (including their family) and I, usually held a sports fest of some sort. We would play tennis, badminton and our newest craze  which is the Frisbee. Some of the girls would walk around the walking path for 5 laps or would run if the weather permits.

After that we will enjoy a potluck meal. Today, Amang, as we fondly call the husband of our colleague at work cooked for us kare-kare, ginataang bilo bilo and a sponge cake. Another co-worker baked for us brownies and another one took charge of cooking rice.

Earlier in the morning, I was thinking of doing another PACHAM (patsamba) that I could bring for our little gathering. The fridge is like a jungle of edible things that doesn't match up for any decent dish. Or so I think. I am not a good cook but there are some dishes that I have perfected cooking but you'll get tired of it if I were your friend and that is what I always prepare for you to eat.

My eyes zeroed in on the large aubergines (or eggplants as we fondly called it) lying in the bottom drawer of the fridge. A light bulb flashes above my head so to speak.

I would like to share with you my own version of Aubergine Parmigiana Pasta--- the way I cooked it today with the ingredients that I only have in my fridge and in my cupboard. 

Earlier on the day I post a picture of it in FB and some friends were asking for the recipe so I decided to make it as a food blog. This version of mine is actually a cross between an Aubergine Parmigiana and a tomato based pasta. So, here it is!

You'll need:

3 large aubergines, thinly sliced
Fusilli pasta (400 grams)
2-3 cans of Peeled Tomato (400 grams)
2 packs of grated Mozzarella cheese (200 grams)
Grated Parmesan cheese
1 can tuna in vegetable oil or the hot & spicy one
Olive oil
Small can of all-purpose cream (optional)
1 bulb of garlic, minced
1 medium sized red onion, minced
1 red bell pepper, chopped
1/4 cup of chopped parsley
Dried or Fresh Basil leaves
2 tsp sugar
Salt & Pepper to taste

How To Do It:

Ø  Bring water into a boil. Add 2 tbsp. of cooking oil & a dash of salt. Add on the fusilli (I prefer penne better, but it's what I have on my cupboard). Lessen the cooking time that is written on the packet instruction for at least 4 minutes. You don't want your pasta to be over-cooked after baking it. 
Ø  Place the aubergine slices in a colander, sprinkle with a little salt evenly, let stand for 15 minutes. Rinse under cold running water and pat dry on a paper towel.
Ø  Pre-heat the oven on 350 F. On a non-stick baking sheet place on the aubergines and brush the top with olive oil and bake for 10-15 minutes or until soft.
Ø  Meanwhile, make the sauce. Heat 3 tbsp. of olive oil in a pan. Add on the garlic & onion. Slowly add on the red bell pepper, dried basil, mushroom, can of tuna & chopped parsley while stirring occasionally. Add on the canned tomatoes, sugar and season with salt and pepper to taste. Bring to a boil & let simmer for about 10 minutes. Add on the all-purpose cream while stirring or you can skip it all together.
Ø  Add the fusilli to the sauce and mix evenly.
Ø  Grease a baking pan and pour on the pasta. Sprinkle a generous amount of grated mozzarella cheese. Place on top the aubergines. Sprinkle a generous amount of parmesan cheese and top it with mozzarella cheese.
Ø  Bake it for about 15-20 minutes or until its golden brown or bubbling.

Enjoy!