It’s supposed to be a sunny spring afternoon, but as April would have it…there was some rain, gray skies and quite cold winds for this time of the year. It does happen often in April, dubbed as the crazy-weather month that does what it likes in this part of Europe. The sky would have been perfect in blue, as a backdrop for the tulips that I, unfortunately, didn’t see much this season.Continue Reading…
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Summer just flew by like that. Now, we only had photos to reminisce what had gone by. Still with Dexter, just walking around the 1st district, we headed to the Museumsquartier and the twin museums opposite it. It was past 12…we had late breakfast but I bet the kids would be complaining anytime soon so we just headed down the Naschkmarkt (naschen means to nibble or snack on), Vienna’s most popular market…although I don’t really know other markets around except for those appearing shortly on Saturdays under train stations. :/
The Naschmarkt has a variety of stalls where one can buy fresh fruit and vegetables from around the world, there are also exotic herbs, different types of cheese, baked goods – as bread, kaiser rolls, and torte, meats, and seafood. There have also been a lot of restaurants which offer different cuisines…there you’ll find the freshest sushi, kebab, fish, seafood and of course traditional viennese food such as Kaiserschmarrn or Palatschinken.
I often buy fresh seafood for sushi here. There’s also our favorite Japanese restaurant, Tokori. It used to have mostly Chinese and Filipino crews but when we came back last time, there are no familiar face to be seen. It seems the management changed over the months or perhaps the year prior. There stood a man in black who seem to be the owner now, manning the crew and greeting the customers. Now, they offer Asian cuisines.
The kids had their usual fare of maki rolls, with cucumber (for B), with salmon (for D) and with surimi (for C). My usual choice of bentou is usually salmon teriyaki but I went this time with tuna just to try it. My meal came with a bowl of salad first and miso soup which daughter happily had. Now, have you ever tried eating chopsticks with salad? What I had were a combination of greens and reds, carrot, onion, cucumber slices and corn kernels on vinaigrette.
My bentou also had salmon sashimi, futomaki, rice and lychees (not in photo) for dessert. The tuna teriyaki came with a variety of vegetables, zucchini being my favorite.
Dex went Thai, he chose half a duck breast on mango sauce which proved too big of a serving because we came home with half of it. Though he really enjoyed it he saved some space for dessert than going all out. Why not, we got free dessert courtesy of the owner. 😉
We were served caramelised banana, sort of in a tempura batter with honey. These are like banana fritters from home. After that hearty meal, we went about the Naschmarkt and bought some cooking ingredients, headed off to walk a bit more and landed at the Mariahilferstrasse, a shopping street…but that’s another story.
Sharing this to Food Friday.
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Sometime ago Luna posted a tofu dish to which I said I haven’t been fond of…that I would try to somehow include in my menu. So here…one morning when the kids had no school I took them for a lunch out…wait, I had to take them out because I need to submit papers regarding tax and citizenship so I had to tag all 3 along. After getting frustrated for learning that there’s a new law for citizenship application, I was ready to gobble up food served in front of me. 😀
The nearest sushi-serving restaurant was the small joint I featured a few months back. It’s always a pleasure dining there…but I always dined alone…I was used to sitting at my nook and watch people go by with their busy lives while I savor my salmon or tori teriyaki meal. This time, with three kids in tow and a fully seated interior, we decided to eat outside…visible for all passersby to see…
So, what did we have? The maki platter was a unanimous decision, pickled radish, cucumber, surimi and california rolls to their delight. Yes, they each can finish a platter…(I know, poor mama low on budget teehee). I ordered a bentou of miso soup, maki, rice and tofu sir fry and spring rolls. The latter, you won’t see there ’cause each kid took one, all that’s left would be the mango sauce. Dawty took the soup because she was having a toothache and swollen gums, reason why the photo is a side view. 🙂
We later on went walking around…we found a park and they played there. There was also a trampoline that was for free! We passed by street performers and famous buildings, photos of which you’d soon see on my other blogs. So for now, I’m off–it’s 2 am and I have to get up early…yaaikss!
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When I started foodblogging, there were a very few blogs that I hop to. Four of them were Japanese and of course there’s Oggi’s awesome food blog. Two of the Jap foodblogs are still on the run and I’d drop by once in a while to see what’s new. Obachan’s kitchen and balcony, now called Still Clumsy with Chopsticks, still has the awesome photos I enjoy everytime I swing by. Her latest post is mango jelly made from mango juice which I had in a cook book I stacked somewhere…hihi. It seems she is away on a trip so I’ll wait for her next tempting post for the moment. Nobu’s Japanese Oishi Food features a lot of dishes with a quick description of what the food is about, a bit of Japanese to English translation of words, which I really enjoy too.
I’ve long wanted to make the Unagi donburi (Grilled eel on a bowl of rice) or at least an unagi nigiri (eel sushi). When we go eating out, I would look for it in the menu but to no avail. I’ve also tried my favorite restaurant at the Naschmarkt since I buy tuna and salmon there but they also don’t have any. Obachan has a very interesting story about how the Japanese started the custom of eating eel during doyo no ushi no hi (day of the ox in midsummer), to read, please click here. Somewhat related, Nobu stated in a post how nutritious unagi is…he also mentioned how unagi’s secret is actually on the sauce served with it being a tasteless fish.
So I finally succeeded in finding unagi, 2 tram stations away from our place. 🙂 I was supposed to just buy some yakisoba for quick lunch…saw them there, resting at the glass display in front of the chef…I asked him nicely if they’re on the menu as nigiri, but he said they are only served on the special “boat” menu. Nice as he was though, he told me he could make some for me (Yoohoo!) for a price of 1,90€ (2.85$ / 114.50Php) each.
Yes, all worth the hunting for…if I’m not cutting down on rice, I’d definitely have this again and again…
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A colorful dish that’s healthy and delicious, what more can I ask for? That I get the chance to eat mangoes more often. 😉 What I consider at home as a regular fruit is exotic here, costs more and is seldom in the market. 🙁 These are the reasons why I’m grateful when I get ahold of them. Got this here, made very little adjustments but it’s just me.
nonstick cooking spray
1 pound boneless, skinless chicken breasts, cut into bite-size chunks
¼ cup pineapple juice
3 tablespoons low-sodium soy sauce
¼ teaspoon ground ginger
1 red bell pepper, cut
2 mangos, pitted and cut
¼ cup toasted, slivered almonds
ground black pepper to taste
2 cups cooked brown rice
1. Spray a large wok or skillet with nonstick cooking spray.
2. Sauté chicken over medium-high heat until cooked through, about 10 minutes.
3. In a small bowl, stir together pineapple juice, soy sauce, and ginger. Add sauce and bell pepper to the skillet.
4. Cook and stir for about 5 minutes until peppers are crisp-tender.
5. Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste.
6. Serve each cup of stir-fry over ½ cup of rice.
It actually took me a week to finally write down this part. Gome 🙁
Embarassing as it may, I forgot the name of this precious little restaurant where everything nice is served. It’s like my feet would take me there when I crave for sushi or a salmon dish or when I don’t have the time to cook and hubby is at home waiting for lunch. After school I would take a detour from my usual route…get to that building across the Philippine Embassy’s office, which I discovered when I went there one time to meet a friend. I would order beef rice for the hubby, salmon teriyaki bento for me and off I go home.
This is the view from my favorite seat, that in front of the counter. There are only 3 other tables, these two and another one in front of me plus a few stools by the side with a small counter for those who are in a hurry. This joint is especially for take-out dishes after all.
The menu, as mentioned, is everything Asian. A fusion of Vietnamese, Chinese, Japanese and Korean cuisine (where’s Pinoy?). The Ch? giò (minced pork roll) from last week was served as appetizer, but three pieces were actually enough to make you full and for only 3€ per serving… Ch? giò re and Bun Ch? giò (variations) are also served. The difference of this rolls from our usual lumpia is the wrapper used…the rice paper has a distinct crispness that are wrappers lack of :D.
The toridon was also too big a serving for one. Have I no fancy for teriyaki sauce, I would have left it there half-eaten, but the sauce on soft chicken and hot rice was irresistable. 😛 I wonder afterwards where in my stomach could I place a bowl of rice and chicken meat (and 6 pieces pork roll). lol.
Another plus for this hidden haven is the Chef’s kindness (at least for me). He is a very friendly person and is interested in what the customers would say (he’s Chinese). I should know, I speak to him directly everytime I’m there. 😉 Anyway, funny that I don’t remember the resto’s name when it’s one I’d highly recommend…it should have been retained in my memory or it could be, the food is too good I just don’t care what the place is called. Hihi. Will soon update! 😉 Happy weekend!
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—California Maki sans Roe—
Sometimes, one can never get enough of the food that makes him or her tick. For today, sushi rice rolled into makis with anything in it is perfect! I am not in Japan, which I fervently hoped for…so the fish we have isn’t so much as the variety they have there. A japanese friend of mine once said too that he has never done california makis yet :D- He was curious about the taste of avocado in rice…in this dish I had avocado with salmon but shrimp would have been better. I have yet to make that with mayonnaise because the kids find it—odd.
The recipe for sushi rice could be different for some but I always follow this one by heart.
3 1/4 cups water
3 cups Japanese rice
1/3 cup rice wine
3 tbsp sugar
1 tsp salt
Japanese rice tends to be sticky compared to other rice grains that’s why its ideal to use it so they don’t fall apart.
1. Pour rice into rice cooker. Wash it as you would wash normal rice. Pour 3 1/4 cups water and cook.
2. In a pan, combine rice wine, sugar and salt. Put pan on low heat and stir until sugar dissolves. Cool the mixture.
3. When rice is cooked, put it on a large plate and pour the vinegar mixture over and mix evenly and carefully with a wooden spoon.
Serve rice as chirashisushi with your favorite cold cuts, fish or vegetables. Roll them into maki, temaki, or shaped as sushi.
By the way, kindly vote for this photo at http://www.jpgmag.com/photos/2111802. Thanks!
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Pardon the repetition 😀 Yang chow rice is just so good, can’t get enough of it so please forgive me if I am posting one again today. This is a quick recipe that you can do when in a hurry…I should be writing in first person here. lol. Be it for breakfast, lunch or dinner this is a sure hit! For my kids at least. But instead of pork slices, I used cooked ham.
roast pork or cooked ham
shrimps, cut or whole
Salt and pepper
4 cups cold cooked rice
Lightly beat the eggs and set aside.
Dice the barbecued pork or ham. Rinse shrimp, shell, devein, and chop. Season shrimps with salt, pepper and cornstarch.
Heat the wok and add 1 tablespoon oil, add shrimp when hot and stir-fry until pink. Add pork or ham. Stir-fry briefly, then remove shrimp and pork from pan.
Next, put some oil in the pan again, add onions. Stir-fry until transparent then add peas. Remove from pan.
Again, heat some oil. Add cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.
Add pork, shrimp, fish, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.
Tip; Though what differentiates Yang chow rice from cantonese rice are the soy sauce and oyster sauce, it wouldn’t hurt putting a bit of soy sauce on beaten eggs. 😀
Have a lovely weekend!