Can't You Read the Menu?: April 2011

Wednesday 27 April 2011

Chicken Shitake in White Wine

Monday, 25 April 2011, Kitchen Experiment:

Chicken Shitake in White Wine

Chicken, shitake & capsicum in white wine, olive oil & fresh sweet basil, served with Thai-inspired broccoli salad salad. Bon appe- T!

Saute garlic.

Pre-fry capsicum. Pre-fry shitake mushrooms.

Fry shallots in olive oil.

Add chicken.

Pour in white wine. Simmer and reduce.

Add olives.

Add capers.

Add coarsely chopped sweet basil.

Simmer.

Salt & pepper to taste.

Toss:

Roasted Garlic

Tomatoes

Chopped coriander

Blanched Broccoli

Spring Onions

Monday 25 April 2011

So I've decided to give it a second chance. This blog, I mean. Give this blog a second chance. My objective has changed, so I'm hoping I won't just abandon it anymore the way I did, almost two years ago.

The recipes will come soon, but for now, here's Swiss Chef Noelito, to re-preheat this blog.

Rechauffe

This blog has been inactive for almost 2 years now. 1 year, 7 months and 11 days, to be exact.

Tonight, I plan to revive it, but already with a different objective. "Can't You Read The Menu?" will no longer be a feature blog, but a journal. That means that the entries I will be publishing will no longer be intended for your entertainment or education, but will be for my own personal records. This blog will document the places I've eaten at that I will want to go back to in the future, successful recipes that I have experimented on in my kitchen, and food products that I find essential for my personal use.

Having said that, please note that you are highly advised to contact me by email first, if you want to use any of the recipes in this blog. As I have said, the recipes are not intended for anyone but myself; and, in order to protect my own interest, a lot of these recipes will deliberately be written inaccurately. I am not a trained cook, just a hobbyist. Whatever "original" recipe I produce in my kitchen is a product of immeasurable effort, time, money and love. I do not toil away just so someone can copy-paste my recipes and call them their own. I don't mind sharing, but please have the common courtesy to introduce yourself and ask properly. Fair enough, right?

If you find my principle objectionable, feel free to close this window, and start frying your own fish. Thank you.

--25 April 2011

Entree

If you can't, then you're probably in Hong Kong, unable to figure out how in the world you managed to get your-famished-self in a local dai pai dong where none of the staff speak english and the menu is nothing but a piece of paper with alien calligraphy and numbers ranging from 5 to 500.

Now you're faced with the most difficult question Life has ever thrown at you: "Do I play charades with the waiter and hope that he doesn't bring me something that resembles a cat in a bowl OR do I run to McDonald's and get myself a Big Mac meal?"

And if, despite your inability to read anything chinese you still wanna try what local Hong Kong food is like, go ahead and ask for au la mien and choi sum. Don't worry, it's the safest that you could ask for: stewed beef brisket noodles and chinese flowering cabbage.

Now, if you wanna ask for a spoon and a fork (and some napkins), you can forget it. Because these are a luxury in dai pai dongs that they usually don't have.

This blog is for the curious, the adventurous and the hungry who want to experience the various flavors Hong Kong has to offer. It is dedicated to the men and women who make the local culinary landscape thriving and alive. It is a record of the different tastes that excited, disgusted, intrigued and fascinated the palate of a foreign observer, who, more often than not, can't read the menu.

--Feb 15, 2009

Wednesday 27 April 2011

Chicken Shitake in White Wine

Monday 25 April 2011

Back For Seconds

Rechauffe

Entree

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i do other things besides eating