It’s in all kinds of media – Oatmeal is good for you. It lowers cholesterol, good source of fiber yada yada yada. The problem is I hate hot oatmeal!
As a child I was forced fed hot, runny oatmeal by my yaya (nanny). I remember the daily battles and my threats to throw up. My yaya Nena would simply put a plastic basin beside me and continue to feed me the oatmeal. Boy, did I use that basin. But my yaya never let up.
Then there’s the image of my cousin Stanley enjoying his daily bowl of super duper thick oatmeal. It’s like Dairy Queen’s ice cream – you tip it over and nothing falls. It’s so thick the spoon stands in the middle of the oatmeal ready to attack Stan’s mouth. I can’t comprehend how to this day Stanley still eats his oatmeal this way.
I still don’t eat hot oatmeal. But I eat oats in the form of Bircher Muesli. I first discovered this in a hotel’s breakfast buffet. It’s very healthy and easy to make an oh so good.
For 2-3 servings, place 1/2 cup of rolled oats into a bowl.
Pour enough milk (skim or low fat) just to cover the oats. Add dried fruit. Dried cranberries and apricots are a good choice. Cover the bowl and let this mixture sit overnight in the refrigerator.
In the morning add half a grated apple (use the medium hole in the grater) and a sliced banana.
Optional are toasted sliced almonds or walnuts. Then add a container of yogurt to the mixture and honey to taste. Eat immediately. Leftovers, if any, can be kept in the refrigerator for 2 days. It is best to make small batches often. Based on my experience and lack of common sense watermelon and melon are fruits NOT to use in this recipe.
The reason for this blog entry is today I tried steel cut oats for the first time. All the blogs I’ve researched talk about eating this hot. But with my aversion to hot oatmeal I ate it cold. I just added dried fruits and honey. It’s not bad at all. It tastes like something in between brown rice and barley. But I still like Bircher Muesli more.
I know it’s supposed to be a food blog but I couldn’t resist. Do you know how hard it is to take all 3 Pomeranians in 1 picture with all of them looking into the camera? The opportunity presented itself when they came with breakfast this morning. You think they look at me that? With adoration in their eyes? They’re waiting for food that I will throw to them.
L to R: Cholo, Cricru, Chino
L to R: Cricru, Chino, Cholo
My favorite kind of chocolates are dark chocolate with orange rind.
My holy grail is Leonidas’ Orangette. But it’s so freakin’ expensive.
For more affordable chocolates, I have found several good ones from my travels all over. Some were given by friends who know my quirk in chocolates. Note: It has to be dark chocolate. I don’t eat milk or white chocolate.
Villars Chocolate Noir is only found in Manila and Singapore duty free shops. For me it’s best in the bar category. It has real chewy dried orange peel and the chocolate is dark, smooth and full bodied without being too bitter.(6/7/11- I can’t believe Villars chocolates are now being sold in Unimart. They had several varieties including my favorite dark chocolate with orange peel.)
2nd runner up is this Lindt Noir Orange that my friend Tisay got in Paris. I loved it so much that I kept the unopened bar for a year until it expired because I forgot about it. Thankfully, this is now available in CitySuper in Hong Kong for HK$55. It has bits of orange crunch. It’s very creamy. The Lindt Creation 70% I got in the US for US$5. I don’t like this as much because it has a liquid center.
3rd runner up is Monbana Chocolat Noir Orange. It contains 60% chocolate. This is a new discovery from HK. It’s available in CitySuper for HK$14.
In the truffles category the winner is Royce from Japan. Again from Tisay.
Special mention is Dark Chocolate Orange Twigs by Mademoiselle de’Margaux supplied to me by Ariel from San Francisco. It’s hard to stop munching these flavorful twigs.
For the affordable and accessible category, Frey Bouquet D’ Oranges is a recent discovery from Unimart. I bought this only because it was 50% off or P50. It was pleasant surprise. The chocolate was dark and smooth with bits of orange crackles.
This Chinese restaurant in Greenhills opened its doors in December 2007 and it’s been full ever since. The restaurant employs 6 chefs from Hong Kong and you can tell by the authentic taste of their food.
The entrance of Choi Garden
The following pictures are part of a set meal for a table of 12-14 pax.
Unlikely tandem of Chinese Lechon and Salmon Sushi
Sharks Fin Soup
Sea Mantis & Aligue (crab fat)
This is how they keep the sea mantis – in plastic bottles.
The waiter said they did this to keep the sea mantis from fighting with each other.
Steamed Lapu Lapu
Butchi and Mochi (say that 10x)
But my favorite dishes in Choi are the Salt & Pepper Spareribs, Fish Curd, Millionaires Fried Rice, Fish & Tofu in claypot and the best Fried Pigeon in town. These are my standard repertoire when treating guests from out of the country.
Crispy Seafood Noodles
Salt & Pepper Spareribs
Fish Curd with Wintermelon and Golden Mushroom
Choi Garden Seafood and Shark’s Fin Restaurant
12 Annapolis St.
cor. Purdue St.
San Juan, Metro Manila
SOS is the name of my store in Jollibee Plaza, Ortigas Center in Pasig City. Despite the name I sell food. Here are some of the lunch packs we sell.
Beef Tapa for breakfast
Assembly in the morning
Our bestseller, Lechon Kawali
Small Office SolutionsGround Flr., Jollibee Plaza Bldg.F. Ortigas Jr. Rd,(formerly Emerald Avenue) Ortigas Center, Pasig City telephone: 638-3650/51
The food was good but the service was horrible. The waiters were so slow in getting our orders and had to be reminded again and again to bring our hot water. Maybe if we ordered wine it would have been faster.
Malagos Farm Goat Cheese Croquetas w/ Pickled Beets & Organic Greens
Soft Shell Crab Tempura
Heart of Organic Baby Romaine w/ Jamon Crisps, Caper Berries and Truffle Aoli
Baked Oyster on Caviar Angel Hair Pasta
Lemon & Parmesan Tortellini w/ Prosciutto
Green Pea Soup
Glazed Tiger Prawns w/ Tagliatelle
Crispy Skin Salmon
French Duck Breast w/ Truffled Macaroni & Red Cabbage Confit on Caper Essence
Valrhona Chocolate Souffle Cake w/ Grand Marnier Strawberry Float (to die for!)
Fely J is a Filipino restaurant at Greenbelt 5 in Makati. It specializes in Kapampangan food (Pampanga is a province in Central Luzon).
Crispy Pata w/ Garlic bits (another eat before shoot pic)
Dilis Rice (crispy dried anchovies)
Fried Tilapia w/ Plum Sauce
Lola Ising’s Adobo