Sabores Mexicanos Restaurant offers hearty meals

Translated to English as "Mexican flavors," Sabores Mexicanos attempts to offer more authentic Mexican cuisine. 

Another restaurant nearby offers Filipino-Mexican flavors.

The menu states that this grilled soft tortilla is topped with marinated shredded beef, pico de gallo, and cilantro leaf.

Pico de gallo appears to be a staple side dish or ingredient in their dishes. This Pollo Rostizado included it as a side dish.

"Pico de gallo is a raw salsa known as a salsa fresca, or “fresh salsa,” in Spanish. It is a delicious combination of plum (Roma) tomatoes, white onion, cilantro, serrano chile and a splash of lime juice. You will find it on every Mexican table."

https://mexicanfoodjournal.com/pico-de-gallo/ 

This Nachos Grandes was no exception. It also included pico de gallo.

This Costilas a la barbacoa was big enough to be shared. The dish that was served stayed true to its promise of falling off the bone. Its sweet savory flavor can also be enjoyed by children.

This was what was left of the burrito that one of the diners also enjoyed.

Sabores Mexicanos Restaurant is located in Vista Mall, Sta. Rosa, Laguna (across Nuvali). According to the staff, this is the first of its kind.

On the wall rests an image of Our Lady of Guadalupe. Mexicans are known to have a strong devotion to her.

They entrust work or other petitions to her, including those pertaining to unborn children. The actual image is that of a pregnant woman.

"The shrine that was subsequently built on the spot, where the original tilma can still be seen, remains one of the most popular pilgrimage sites in the world."

https://cruxnow.com/faith/2014/12/12/four-awesome-facts-about-our-lady-of-guadalupe/ 

Korean bulgogi's secret ingredient

The first time that we tried cooking Korean bulgogi at home, we simply marinated the beef in a ready made imported sauce that we bought from the wholesale club.

It was not that bad but the flavor did not quite capture our expectation of bulgogi as we had tasted in Korean restaurants. 

Just recently, I discovered an ingredient that Koreans use in making traditional bulgogi. You should not skip this important step when making the dish.

Aside from soy sauce, sugar, garlic, leeks, sesame oil, and black pepper, the beef is marinated overnight in Asian Pear that is grated. It can be purchased in some of the specialty groceries in the Philippines. If it is not available, any kind of pear will do.

"Despite having a texture similar to that of apples, Asian pears closely resemble other pear varieties..."

https://healthyeating.sfgate.com/benefits-asian-pears-4377.html

The picture above shows the meat after it was marinated overnight with seasonings and grated pear in a refrigerator.

"Pear juice or puree is traditionally used in Korean meat marinades—the juice not only adds sweetness but also works to tenderize the meat. I've watched Korean friends and mothers use pineapple juice, apple juice, and even soda in lieu of pear juice, but I prefer the pear."

https://www.seriouseats.com/2011/03/asian-korean-barbecue-meat-marinades.html

I learned that pears or other types of fruit have an enzyme that helps to tenderize the meat.

"Marinades often differ slightly from establishment to establishment and home to home—a secret sauce of sorts—but generally include some combination of soy sauce, sugar, garlic, green onion, sesame oil and pear. The pear, often a juicy Asian variety, is especially critical. It contains an enzyme called calpain, which tenderizes the meat and adds a touch of sweetness."

https://www.smithsonianmag.com/arts-culture/brief-history-bulgogi-koreas-most-delicious-export-180968132/

"Many fruits such as kiwifruit, pineapple and papaya contain enzymes that have a tenderizing effect on meat. While it may not give you the same concentrated flavor that dry-aging will get you, fruit can be added to a marinade and it acts much faster. In the case of Bromelain, the enzyme found in pineapple, it’s so effective that it will turn your meat into mush if you let it marinate too long."

http://www.pbs.org/food/fresh-tastes/tenderizing-meat/

The marinated beef is then cooked with onions that give it an authentic flavor. It can also be grilled to perfection.

Korean bulgogi is very easy to make and is a staple in many Korean households.

Certain mushrooms can eat garbage

Amidst pictures of plastic polluted oceans on Facebook, I read an interesting tidbit that just might save planet Earth. 

Scientists have been experimenting with mushrooms that eat plastic and other non-biodegradable trash.

"Scientists are also researching fungal enzymes and their ability to recycle trash and remediate damaged earth. In 2011, researchers published a much-discussed paper on isolates of the rare fungus Pestalotiopsis microspora, which has a hankering for polyurethane, a durable plastic that appears in roller coaster wheels, modern art, and lots of stuff in between. Numerous studies suggest that mushrooms, which naturally absorb toxins, including heavy metals, can be used intentionally to clean polluted soils."

https://www.popsci.com/mushrooms-could-save-world#page-6

Unknown to many, a lot of plastic pollution comes from the synthetic clothes that are washed in the laundry and they are called microfibers. New legislation was recently issued in California, as described in the following link.

https://www.plasticsoupfoundation.org/en/2018/03/california-legislation-will-require-polyester-clothing-to-have-a-microfiber-pollution-label/

"According to the bill, synthetic clothes can shed up to 1,900 microfibers per wash and warns about the dangers of these tiny fibers when entering the ocean and eaten by sea life, as they would eventually go up the food chain. However, research from Mermaids Life+ shows that previous studies have greatly underestimated that number: an average of 9,000,000 fibers are released in every 5-kilo wash."

Mushrooms can eat those. While it may be a scary idea to think what would happen if mushrooms eventually invade the planet, the fact that they are possibly edible too will make one either squirm or smile.


"The result is called Fungi Mutarium—a striking combination of creativity, science and design. The prototype project uses mushroom-like pods of agar (a seaweed-based gelatin) as a nutrient-packed base for the fungus. The pods are filled with plastic and fungi and covered with a “growth sphere.” Over time, the fungus gobbles up the plastic along with the sugar and starches contained in the agar holder. The puffy, mushroom-like cup that results can be filled with other food or eaten whole."

https://www.smithsonianmag.com/smart-news/chow-down-plastic-eating-fungus-180958127/#GycK8DYBw5MzpzUR.99

Time to cook those delicious recipes. Mushrooms may become a food staple in the not so distant future.

Chinatown Singapore is worth a visit

The travel book we read recommended Chinatown as the number one must-see destination in Singapore. Then, it listed the Buddha Tooth Temple as a place to visit. As it turned out, the temple was also the central place that was close to everything.

"Hatred will not cease by hatred, but by love alone. This is the ancient law." -- Buddha

Visiting the temple gives people a chance to witness how Singaporeans practice Buddhism and gives an insight into their culture:

"Buddhism is the largest religion in Singapore with 1.1 million followers (representing 42.5 percent of the adult population). There are an estimated 400 million Buddhists worldwide."

"Buddhists do not believe in a personal god. They believe that all life is interconnected and that compassion is a way of life. Buddhists believe in karma (the concept that one's life is conditioned by one's past actions) and in rebirth/reincarnation (the concept that consciousness continues after death and finds expression in a future life)."

https://catholicnews.sg/index.php?option=com_content&view=article&id=2139:understanding-buddhism&catid=102:june-2007&Itemid=473&lang=en

Pagoda Street is the corner where you will find the Sri Mariamman Temple, the oldest Hindu Temple in Singapore.

The gold signage explains, "Since its construction in 1827, it has played an important role in the lives of Hindus here. In the early years, it provided shelter for Indian immigrants, and was the only Hindu temple whose priests were vested with the authority to solemnise Hindu marriages."

Of course, Chinatown is a shopping mecca more than anything. Visitors will find bargains everywhere although product quality can also be compromised. So it's best to inspect the goods.

For artists, there are a few calligraphy stores with a whole range of Chinese brushes and ink sticks. This is a big deal because it is not very easy to find artist quality brushes. 

A paintbrush costs roughly SGD10. But it's still important to check the brush as you will find various quality levels.

There is also an assortment of brushes such as goat hair (white) that is a soft brush and is often used to paint flower petals or wolf hair (dark brown) that is used to paint bamboo stalks or leaves.

There are many food options in Chinatown. But one of the places that Anthony Bourdain used to rave about is Maxwell Food Centre where Tian Tian chicken rice can be savored. I wrote about the experience in the following link.

http://joyposadaswrites.blogspot.com/2018/03/singapores-chicken-rice-tian-tian-vs-ah.html

For snack foods, you can try the durian ice drop (or popsicle) at Hu Zhen Long. We also sampled their Golden Crispy Salted Egg Fish Skin that at the beginning tasted ordinary until we reached the bottom where most of the flavor was concentrated. Perhaps, we did not shake the canister enough.

According to their website, they are better known for the Traditional Bak Kwa that is usually given during Chinese New Year. They have Crocodile Meat Bak Kwa that they say helps ease asthma and coughing. BBQ Lobster Meat Bak Kwa is another unique flavor.

In the end, we still craved for Golden Duck's Gourmet Salted Egg Yolk Potato Crisps. But we were only able to get the chips at the airport. 

If you missed this one, you can still catch the snack food in Manila stores.

Thai Pad Kra Pao in my kitchen

Pad Kra Pao is one healthy dish, at least with tofu included. Of course, I didn’t know that when I heard that the Thai cave boys requested for this meal.

As I was reading the recipe book that I received from a cooking class in Chiang Mai, I discovered the recipe and decided to try it for the first time. 

In the book written by Permpoon and Suriyan Nabnian, they created a dish using minced pork and it was called moo phad kra prow (Fried Minced Pork with Holy Basil).

According to the recipe book, cooks can also use beef, chicken, or tofu. 

The above basil was what was available in the grocery. I used to grow Thai basil in my garden and it has a stronger and sharper flavor that also goes well with curry recipes.

Since I had minced beef on hand, I decided to get additional firm tofu as well. The dish required very simple ingredients such as onion, garlic, lots of basil, and chilies. 

The sauce for one-fourth cup minced pork only required a tablespoon of oyster sauce, a teaspoon of Thai fish sauce, and one-eighth teaspoon of soy sauce. Two tablespoons of water or chicken stock plus a little sugar was also added.

Since I included tofu that is bland, I had to add more of the above sauce mixture and simply tasted along the way. I also put double of the original basil leaves required.

The combination of the beef and onion adds much to the flavor especially when they are caramelized. This is one dish that can be cooked long enough until the tofu turns a little brown. 

The use of fish sauce balanced with a little sugar gives Pad Kra Pao a more distinctive Thai flavor. I remember cooking a similar clay pot dish using pork, onion, oyster sauce, mushrooms, and tofu. 

We only used three chilies and it didn’t turn out that spicy because we added tofu. Perhaps we should put in more next time. When it comes to chili, it really depends on individual preference.

All told, this dish is certainly worth repeating. No wonder the Thai cave boys craved for Pad Kra Pao. It is very easy to make and probably a staple in their homes.

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I tried another version of Pad Kra Pao without the tofu. The recipe called for three to five chilies and I put in all five. 

Surprisingly, it was not as spicy as I initially anticipated and the dish tasted so delicious with all the beefy and basil goodness.

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Chiang Mai offers many culinary classes. Those who plan to visit may want to consider attending even for just a day.

https://joyposadaswrites.blogspot.com/2018/07/thai-cooking-class-in-chiang-mai.html

Thai cooking class in Chiang Mai

One of the best things foodies can try when visiting Thailand would be to join a culinary class. There are many choices and the cost of a day class is fairly reasonable.

In my case, I tried the cooking school that was recommended in the hotel that I stayed in. It turned out to be a good choice.

The Master Thai Chef Cookery Course was run by Permpoon and Suriyan Nabnian.

The class was attended by many foreigners. The chef's skill in fruit carving was also noteworthy.

After the cooking class, we were given a copy of the chef's recipe book that is sold online until this day.

https://www.abebooks.com/Master-Thai-Chef-Cookery-Course-Permpoon/19660930560/bd


We were picked up from the hotel by tuk-tuk (motorcycle ride) and brought to the wet and dry market.  The market was impressive for its cleanliness and for the wide variety of curry pastes available.  

In the Philippines, curry is usually available in powdered form although imported curry pastes can also be found in the grocery.  

In Thailand, you get them in purer and tastier substance.  There were also more than three kinds of curries available and presented in a manner that was appealing to the eye.  

Then we also bought freshly grated coconut.  The coconut was grated on a horse-like stool that had a sharp grater at the end. I used to see this in my own home when I was younger.  For some reason, I hardly see this apparatus nowadays.  

We went to the master chef’s residence whose garage was converted into a classroom. Each student had his own apron, ingredients, stove, cooking pots and utensils.  

We were taught how to extract the milk from the coconut that essentially involved a simple process of submerging the grated coconut in water then squeezing the liquid with cheesecloth.  

Among the recipes that we cooked on the spot included popular Thai dishes such as Paneang Gai, Tom Yam Goong and Phad Thai (as spelled in the recipe book).  

After doing the exercise, I was surprised to discover that such exotic dishes were easy to do. Of course, the availability of the right ingredients contributed a lot to the perfect taste experience.

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Another foodie experience to try in Chiang Mai is known as the traditional Khantoke Dinner.

The highlight of my trip included a Khantoke dinner and cultural show, a Lanna Thai tradition where guests eat sitting on the floor with a small round table filled with bowls of food. 

The whole place including the architecture was reminiscent of the days of  “Anna and the King.” 

After dinner, we also witnessed sky lanterns going up the heavens. The lanterns were lit by flame and flew away – it was a magnificent sight to witness for the first time.  

It is worth noting that this lantern festival was done over a large body of water. I have witnessed certain individuals in the Philippines who have tried this act inside a village that made the exercise a definite fire hazard.


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After watching the Thai cave boys rescue, I tried cooking Pad Kra Pao that is a dish that some of the children requested.

https://joyposadaswrites.blogspot.com/2018/07/thai-pad-kra-pao-in-my-kitchen.html

In Thailand, the Sleeping Lady blinked

Tham Luang Cave is located in the border town of Mae Sai in Chiang Rai. The Thai people I met were gracious and kind.

“At the extreme point of misfortune, good will surely arrive.” – Buddhist proverb

In what appears to be a dramatic outcome of answered prayers, 12 boys and their coach have survived a treacherous ordeal at the Tham Luang Cave in Chiang Rai, Thailand. 

The Thai Navy SEAL page says: “We are not sure if this is a miracle, a science, or what. All the thirteen Wild Boars are now out of the cave.”

Coming from Chiang Mai, driving up to Chiang Rai by car is roughly six hours round trip. I often say that is it somewhat like a drive up the mountain province of Baguio coming from Metro Manila in the Philippines. 

The scenery is similar wherein one would see rice fields and other greenery. But there is a difference in the architecture. 

A lot of the houses I saw in this region of Thailand had Lanna-inspired (ancient kingdom in the Northern part of Thailand) designs and I would often see a tiny house alongside the main house. This was called a spirit house. 

Siam Magazine explains, "Spirit houses have the same architectural features as a house or small monastery and you’ll always find them situated on a pillar of cement or wood. According to Thai custom, every home must have one. After constructing a home, Thai people perform a house blessing ceremony. They then have a special ceremony just for the spirit house. This is because Thai people believe that the spirits living around every house are sacred beings, protective deities in fact who protect the people inside the home, taking care that these humans may be peaceful, may thrive and may be free from all the dangers of the world."

http://thesiammagazine.com/spirit-house/

The same belief system probably explains Tham Luang Cave’s myth of the Sleeping Lady. Tham Luang Nang Non is called the "Great Cave of the Sleeping Lady."

"The legend goes that in ancient times a beautiful princess fell in love with a stable boy and became pregnant. Knowing their love was forbidden, they fled and eventually settled in the cave to rest. When the stable boy went out in search of food, he was caught by the princess' father's army and killed.

Distraught, the princess stabbed herself and bled to death in the cave."

http://www.latimes.com/world/la-fg-cave-princess-20180627-story.html

At the early stages of the rescue, a revered monk visited the cave and is believed to be the reincarnated lover of the Sleeping Lady.

"Some believe he is the current reincarnation of the princess’ dead stable boy lover, the father of her unborn child.

So when Boonchum walked into that cave mouth to pray to the spirit of the dead princess, it was personal."

https://www.smh.com.au/world/asia/the-thai-cave-the-monk-and-the-sleeping-princess-20180705-p4zpnj.html

Not everyone will believe the above legend. But in Thailand, the safe rescue of the 12 boys and coach may be full of significance. For many locals, it was probably the day that the Sleeping Lady decided to release the soccer team from her hold.

What was most interesting about this rescue was that it reached international attention. The most skilled divers from around the world appeared on the scene to help. The effort was joined by hundreds of other people who offered support.

Christians and non-Christians alike joined hands in solidarity and prayer. In an era of terror, the Tham Luang rescue was a rare sight and one that will be remembered for decades to come.

"Just to get any of them out alive would have been a miracle. But to get 13 out of 13 ... won't happen again," he says. "(It's the) biggest miracle ever."

https://edition.cnn.com/2018/07/13/uk/thai-cave-rescue-british-divers-intl/index.html

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Mae Sai in Chiang Rai is located in the northern part of Thailand near the borders of Myanmar and Laos. 

https://joyposadaswrites.blogspot.com/2018/07/quiet-border-town-of-mae-sai-in-thailand.html

After the boys were rescued, some of them requested for Pad Kra Pao. Found a recipe and tried it.

https://joyposadaswrites.blogspot.com/2018/07/thai-pad-kra-pao-in-my-kitchen.html

Hidden world of Chateau Hestia

The place was old, rustic, and interesting that way. Its former Austrian founder is no longer managing the restaurant but remnants of his country can be found in the furniture or the Austrian wine that the deli still sells.

The food described as Austrian-German-Italian appears to cater to the Filipino palate. For example, the kids pasta and pizza were among the natural favorites.

The Pasta di Mare had a mildly sweet sauce that would appeal to Filipinos. 

We had two guests from Hong Kong (German and Filipina couple) who also sampled the dishes. 

According to the menu, this Pork Knuckles dish was a traditional German cured and boiled ham hock and the skin is made crispy through deep frying. 

Our guest expected crispy skin but not through frying because it would become like the Filipino Crispy Pata.

Our guest commented that this Gulasch dish had a similar flavor as Caldereta.

This Fried Pumpkin Chicken lacked the flavor of pumpkin and seemed a bit dry.

Together with the dishes, we also tried the Vin d'Orange that the restaurant bottles on its estate. After the tasting, the bottle served had to be returned and replaced with a newer one. Our guest commented that the liqueur was better drank after a meal. 

According to our guest, the house bottled wines Vin d'Orange and Limoncello reminded her of the German drink called schnapps that is consumed in a shot glass. 

We were told that the menu is currently under review. Nevertheless, this 1.8-hectare property in Silang, Cavite offers a few surprises. 

There’s that open field where guests using helicopters are allowed to land. Plus, one will also find a small forest nearby. 

They offer bed and breakfast. There is also a patio where wedding proposals are made. Clearly, the large place was intended to attract big events.

We also discovered a unique house called Casa Carmen that looked like it was newly built and furnished. 

There was a four-poster bed, dining area, but no kitchen. When the owners are not using the house, the ground floor is sometimes rented out. At the time of our visit, however, the house was not available.

The back porch seemed like a good place to sit and meditate.