one night after work, we went home and had nothing to cook. in the freezer, i found some frozen fries and some bread i use for my office sandwiches. i quickly fried some fries and made a nice ham and cheese sandwich. poured out some catsup on the plate and some mayo to make it little creamy.
argentina corned beef recently released a "light" version of the product. they removed majority of the fats that hug the tender beef strands. aside from this, price still remained the same as their regular product.
my hunny likes anything asparagus. we got their tepanyaki. asparagus spears, scallops, shrimps and bell peppers are teppan fried on a soy based sauce.
we also got a sampler dish of different makis. the unique thing here is that the maki is rolled in balls and that there are bits of crispy fried salmon inside.
another maki was given a different appraoch. they quickly deep fried the roll creating a thin crisp crust on the outside. philadelphia cheese inside the maki made it extra rich and creamy.
food is great and price is very reasonable. you might not find real hardcore japanese food in here but their versions appeal to the masses. for a japanese fast food chain, this is rated A1.
salt is everywhere and salt is available all year long. i grew up in paranaque, a city south of manila. it's a place whose primary industry is salt making. they get good salt water from manila bay and have them dry up in salt beds. but that was decades ago!!! 
I had my first kosher salts in a big tub of home popped pop corn. i added dried rosemary together with the unpopped kernels into the hot oil. after popping, kosher salt is sprinkled happily.
we went to WOFEX - world food expo here in manila. this is where they introduce new products before they go out to the local market. you'll find interesting items from food products to packaging equipment. everything is sold at a trial price.
otap: a cookie delicacy from cebu. made from sweet pasry, flattened thinly, rolled, cut lengthwise and baked very crisp. sometimes called as tsinelas, or slippers, as it resembles the shape of a slipper - very similar to the woven slipper espadrilles.
otap cream bar
my hunny is on overtime work and i'm scouting for a new place to eat. near their office are two korean restaurants. we visited the Korean Palace restaurant. Checked it out and it's more of a chinese than korean. across the building is gelan korean restaurant. we tried that one.
taking our first bite is a learning experience. i like korean food's totally complex flavor and preparation. however, this is a restaurant where you will clearly distinguish totally awesome korean delicacies to awfully bad korean servings.
slice the large tofu block into 1 inch by 1 inch cubes. lightly beat the eggs. add little salt on the flour. 
a real kapampangan knows this. aling lucing became popular with her sisig recipe. sisig is made with pork head boiled, grilled, chopped then seared on a piping hot plate.
sisig is still good as always. a lot of variations have evolved from the original. my mom told me that the authentic kapampangan sisig is made with boiled pork, chopped, and marinated in vinegar, salt, chopped onions and chili.
aling lucing's sisig is similar but they serve them on a hot plate with chili only as an option. they have modified the preparation to adjust to the likes of the city slickers. they serve it with rice and a selection of other viands.
ampalaya (bitter melon) is a very popular veggie here. a lot of recipes are available for this bitter veggie. once you develop your taste for ampalaya, you'll definitely crave for one.
ampalaya guisado
chopped tomatoes. saute till tender but still firm. 
As you visit ping ping lechon and restaurant at la loma, the familiar smell that would greet you is not the lechons displayed, but the very tempting cholesterolific chicharon bituka cooked outside. 
metro manila. although lechon is available everywhere, this is where you will find the biggest lechon restaurants in manila.
ping ping lechon is open for decades now and it is only now that i got to go in their restaurant. outside, you'll see whole lechons in a big display area. inside, a typical old carinderia (canteen) is still maintained by the chinese owners.
served with the lechon is a liver sauce. the sauce is made up of roasted liver, chopped finely, and made into a thick peppered stew mildly sweetened to suit the traditional filipino taste...which i never liked. i prefer dipping the lechon in vinegar, soy and chili to spice it up.
