The Eight Types of People to Unfollow on Twitter or Defriend on Facebook


The Eight Types of People to Unfollow on Twitter or Defriend on Facebook

by Brian Moylan

Everybody has a few people clogging up their social networking sites with frequent updates, annoying pictures, and general stupidity. But there’s often guilt about offing these former friends. Feel bad no more! These are the people you must ditch now.

Now, to be fair, you should probably consider your relationship with these people before you go deleting them from your electronic life. After all if it’s your partner, parent, boss, best friend, or the guy you’ve been seeing on and off for the last few years, they might notice what you did and take it as an affront. If you’re close enough to this person for them to notice you went out for a pack of eCigarettes and never came back, then it might be better to just have a talk with them about fixing their obnoxious internet behavior. Or you can do the passive aggressive thing and defriend them and then when they say “Yo, what’s up?” tell them that they suck. That works too.

If you know any of these people below, it’s time to cut the cord. Hopefully they’ll know what they did.

The Overuser: Their thumbs are practically shackled to their Blackberry and their fingers never leave the keyboard. It’s always some new update about where they are (fucking Foursquare!), what they’re doing, or other similar inanities. It’s like someone tweeting about their work out. Oh look, Bill is on his first set of bicep curls. Now Bill is on his second set of bicep curls. Now Bill is on his…we don’t care, no matter how good his guns look. We don’t want to read the seven million articles about Robert Pattinson someone thought were so revealing they had to be shared with the world in rapid succession. We don’t want to hear a critique of every American Idol contestant’s wardrobe, song choice, and singing ability in separate dispatches. This person is like the cyber version of the guy in the Micro Machine’s commercial. Just shut the fuck up. The noise is drowning out the conversation we’re trying to hear.

The Oversharer: The minute one of your followees says anything about a bowel movement, it is time to go. Period. Some people use Facebook to share what they’re doing and how they’re feeling in a fun and interesting way. It’s like running into them at a cocktail party and getting the quick rundown. An annoying few use it for their disgusting confessional full of graphic biological, biographical, and sexual information. We don’t want to hear about yellow toenails. We don’t care that this is the heaviest flow that the world has ever seen. We don’t want to hear about every petty slight, bicker, and squabble with a significant other. We’re not a couples counselor, we’re a friend. Sure, if the results of the biopsy come back negative, please celebrate and share it with the world. But a constant stream of gross overshares won’t just make us flinch, it will make us click that little X next to your name.

The Proselytizer: These aren’t just the people who are constantly sharing Bible quotes with the world, it’s any person who is constantly nagging other people to join their causes, political battles, and groups. Guess what, if we cared about stopping the deforestation of the Florida panhandle, we would seek the group out and join it ourselves. We don’t need you suggesting that we become a part of it every time we log on to the site! And just because we were guilted into joining “One Million Smooches for Gay Marriage” doesn’t mean we’ll have the same magnanimity when it comes to “Make Gay Marriage Happen Or We’ll Stop Arranging Your Flowers,” “A Petition to End Oil Dependence in the Middle East,” or “Save the Owls of Tuscaloosa County.” These people might as well be one of those horrible college kids who stand on the street with a pack of pamphlets and say, “Do you have a moment for environmental rights?” No, we do not. It’s bad enough when it’s something we already agree with. If someone is spreading crazy Christian nonsense, creationist magic, or right wing political propaganda, they’re so dead to us.

The In-Joker: Have you ever gone to someone else’s high school reunion? Unless you are the world’s most patient partner, of course not, because who wants to sit through hours of people sharing stories that you can’t put into context, understand, or enjoy. But that is just what following an In-Joker’s Twitter feed is like. “Like Mark is totally eating a shrimp taco, wink wink @Mike Totally makes me think of that guy in Cancun: ‘Por favor’ Am I right?!!” We’re glad @Mike chuckled because we have no fucking clue what you are saying. No, we don’t know what is so LOL about a cruller in a Corolla or what is so LMAO about karaoke in Bangkok. (OK, that is kind of amusing.) Sure, those might be hilarious for a small collection of people, but it’s a total confusing bore for the rest of us. And please don’t leave in-jokey comments on our page either. Sure, you just want to show how close we are by reminding us of a great moment we shared. We get it, but we want to propagate an open conversation among people we know and like, we don’t want our little slice of the internet to be the back of a 13-year-old girl’s yearbook.

The Replyer: There is nothing more annoying than looking at someone’s Twitter page and every burst of characters starts with either an @ or an RT. This is especially true if the response has no context of what the original comment was about. If we don’t follow that other person, we have no idea what the reply is all about. It’s like turning on a David Lynch movie 45 minutes into it. You will be lost, frustrated, and possibly on the verge of an LSD flashback. These are also the people who have something to say about every status update, every picture posted, and every event invitation confirmed. To the casual observer, he is your only or best friend only because he is always there, lurking like two-day-old onion bagel stink in your trash can. He never has anything to say for himself, he’s just feeding and living off of what everyone else has to say. Come up with something of your own or go away.

The Meme Lover: The only person who should be sending you weird forward chain mail letters is your mom. Some strange neurotoxin must be released when a woman pushes a baby out of her body that makes her send these to her offspring years later. It can’t be helped, only tolerated. However, if anyone other than your mother is bothering you with “25 Things You Don’t Care to Know About Me” or #sometimesiwonder or tagging you in one of those stupid grids of Little Miss characters, then they need to be cut loose from your life. Yes, a Blingee kitten every so often isn’t the worst thing in the world and can brighten a day, but for those people who fall for every retarded Avatar Week tomfoolery the web dreams up, there is a special sort of banishment.

The Fisher: These are the people whose low self-esteem needs to be bolstered by other people wanting to know the details of their life. “I just feel like crying right now” or “You’re never going to believe what I just bought!” or “Can’t wait to tell everyone the big news.” People who say vague and leading things like that want someone else to say, “What?” or “Why?” or “How Come?” That is what The Fisher makes you do, but what they’re really saying is “Tell me I’m good enough to care about.” You probably are, but you don’t need a bunch of anonymous affirmations to tell you that. And sorry, Al-Anon taught us how to not be an enabler so we’re not taking the bait. We’re just going to ignore you and let some poor Replyer feed your madness.

The Nobody: Face it, everyone’s Facebook friend list is bloated. It includes people from high school you haven’t talked to in eons, people you you met once at a cocktail party and never talked to again, people who you have 90 mutual friends with but have never actually met in person. And you have to listen to all these things that people say. More often than not, these are the folks who are the types above that you have to get rid of. Your real friends don’t annoy you. Well, they probably do, but you put up with it because, as Dionne sings, that’s what friends are for. Just cut out all the fat. If you don’t recognize someone’s name or face, let them go. It doesn’t make you any less of a person that your numbers are dwindling. You are still important, people still know and like you, and it’s going to be OK. Just take a deep breath. These tools are here to keep you connected, share information, and have fun. Just like the winner of The Biggest Loser, life going to be so much easier to do that once you get rid of all the excess.

Send an email to Brian Moylan, the author of this post, at brian@gawker.com.

source

Over the top lunch at Century Seafood restaurant

garlic peanuts

One unassuming Sunday we drove all the way to Malate for lunch at Century Seafood restaurant. I thought it was going to be an ordinary lunch until the food came out.

The Hainanese chicken was one of the best I’ve tried in Manila. The chicken was tender, juicy and slightly salty.
hainanese chicken
Hainanese chicken P800

sauces
sauces for the chicken

This is when the over-the-top food begins. For a more detailed description and pictures of this soup click here.
buddha jump over the wall soup
buddha jump over the wall soup P1,000/bowl

These US scallops were huge!
scallops
US scallops P600/pc

Really huge!
giant scallops

Yep it was really that big. I managed to eat 1/2 only. Even though the scallops were gigantic it was succulent and delicious. By this time most of us were unbuttoning our pants.
giant scallop

abalone
abalone w/ sea cucumber

hot prawn & chicken salad
hot prawn & chicken salad

Taiwan pechay
Taiwan pechay

The fried beef brisket reminded me of the beef on top of beef noodle soup except this was ten times more scrumptious.
stewed beef
deep fried beef brisket P500

What more food and it’s rice? Are you kidding? We were all groaning in pain by then. We tasted a spoonful each of the to-die-for crab and Chinese sausage or lap cheong rice. The crab meat plus the drippings from the fragrant sausage made it an extraordinary rice casserole.
crab and Chinese sausage rice
crab and Chinese sausage rice P2,000

Thank goodness for a simple ending of masachi. Everyone declared this to be the best Sunday lunch ever. After that we all rolled ourselves to the car. Burp.

masachi

The Century Seafood Restaurant
Ground Floor Century Park Hotel
Pablo Ocampo St. corner M. Adriatico St.
Malate, Manila
telephone: 524-1821 to 27

Desserts from Angel’s Kitchen

rustic apple pie
After trying Angel’s Kitchen’s date and walnut bread and loving it,  I went back the next week to buy another pack. I saw the fresh apple pie on the counter and I knew I had to buy a slice. I’ve tried their apple pie a long time ago and I don’t remember it making an impact on me. But since this apple pie made the list of Inquirer’s 24 best desserts I decided to give it another chance.
rustic apple pie w/ butterscotch sauce P1,450/whole

I’m always on the lookout for an apple pie that will beat my holy grail of apple pies –Sugarhouse’s French apple pie. From looking at it, it definitely has a lot of potential. The apples were chunky, the crust looked crunchy and the raisins and pecans were a plus.
rustic apple pie

First I tried the butterscotch sauce. It was thin, way too sweet and didn’t taste buttery at all so I skipped it. I then took a bite of apple pie. The apples were very tart and a bit mushy. The crust was just regular pie crust covered with brown sugar. I didn’t like it at all. The only thing I liked were the pecans. I ate the filling and left the crust untouched.

So it’s still Sugarhouse for me. Their apple pie has firm, crunchy apples and a crisp buttery and cookie like crust.
rustic apple pie
rustic apple pie w/ butterscotch sauce P188/slice

I love the combination of peanut butter and chocolate but I almost never see that in Manila’s dessert selections. So when I saw the incredible chocolate peanut butter pie I immediately bought a slice. In my mind I could already taste the rich silky peanut butter filling and the chocolate crust.
incredible chocolate peanut butter & grape jam pie
incredible chocolate peanut butter & grape jam pie P1250/whole

I hurried with my photo shoot so I could finally take a bite of the delicious looking pie. I finally got my fork and took a big piece. The first bite immediately brought disappointment. The filling was a light mousse with chopped peanuts and barely any peanut butter flavor. I was imagining a thicker, denser filling with a creamy peanut butter taste. Next was the thin, super soggy chocolate crust. I wish it was thicker and firmer to give contrast to the filling. And where was the grape jam? I didn’t taste it at all. I suspect it was spread on the chocolate crust which made it soggy. Sad to say it definitely wasn’t incredible.
incredible chocolate peanut butter & grape jam pie
incredible chocolate peanut butter & grape jam pie P158/slice

After trying 3 disappointing desserts from Angel’s Kitchen I will stick to their yummy food, breads and bottled goodies which hasn’t failed me so far.
Angel's Kitchen-13

Angel’s Kitchen
57 Connecticut St.,
North East Greenhills
San Juan
telephone: 744-1018, 721-8822

Lunch at Angel’s Kitchen

Angel's Kitchen
I brought my aunt and uncle who were from Texas and was visiting Manila to have lunch at Angel’s Kitchen. I knew they would enjoy the cozy restaurant and the comfort food they served.
My aunt loved the simple and charming decor.
Angel's Kitchen-1

Angel's Kitchen-2

Melba toast and chicken liver pate were given even before we ordered. They also sell the pate as well as other spreads. You can try any spread before buying. Just ask the waitress for a sample.
chicken liver pate
chicken liver pate

An order of tea comes in a pot and can be shared.
Angel's Kitchen-4

We all loved the unique Asian style pasta. The noodles were al dente and the sauce tasted just like the sauce used in Unagi or Japanese eel. It was a little sweet and salty.
shiitake mushroom w/ unagi pasta
shiitake mushroom w/ unagi pasta P338

I think this was one of their most popular dishes since I saw several people who ordered this too. The rice was like a vegetarian, native paella stuffed with the vegetables found in pinakbet like eggplant, squash and okra. The rice was soft and very flavorful. The lechon kawali was way over cooked and tough. The bagoong was mild and not too salty although I couldn’t really taste the chocolate.
pinakbet rice w/ lechon kawali & chocolate bagoong
pinakbet rice w/ lechon kawali & chocolate bagoong P398

pinakbet rice

The lamb curry was one of their signature dishes and rightly so. It was a generous serving of super tender lamb in a rich, spicy curry gravy. The apple raisin chutney provided the perfect complement to the curry.
lamb curry w/ apple raisin chutney
lamb curry w/ apple raisin chutney P478

Bangus or milkfish is usually served fried or smoked. I seldom see it prepared in a different way. When I saw the words ‘bangus belly in tamarind sauce’ I knew I had to try it. The picture doesn’t look very appetizing but it was really good. The sauce wasn’t very sour but a bit tangy. It was perfect on the mild and soft bangus.
bangus belly in tamarind sauce
bangus belly in tamarind sauce P388

My aunt thought the malakoff or French sansrival looked interesting so we ordered it. It was nothing like the crunchy sans rival that I love. It had thick layers of buttercream and nuts and soft cake layers. I didn’t like it at all.
malakoff
malakoff P178

They have several cakes on display.
Angel's Kitchen-12

Angel's Kitchen-13

While waiting for you food look at the many bottled products they sell.
Angel's Kitchen-14
homemade bagoong, tuna venezia sauce, puttanesca sauce, bangus in corn oil

So far I’ve only tried their lemon garlic tinapa which I love eating with garlic fried rice and eggs.
Angel's Kitchen-15
tawilis in corn oil, lemon garlic tinapa, chili garlic tinapa

A warning if you want to bring these bottles to the United States or elsewhere. The bottles aren’t sealed very tightly. I can almost guarantee spillage. My cousin and I have experienced this already. So be sure to tape the lid well and double pack in in plastic bags.
Angel's Kitchen-16
sweet chili tinapa, spicy tuyo, adobong tuyo

Angel's Kitchen-17
white peony, honey roasted Vietnam cashews

I love, love, love their date and walnut bread. It’s made with whole wheat flour and it’s perfect with peanut butter or ham.
date & walnut bun
date & walnut bread 6 pcs P150

adobo & pork asado buns
asado and adobo buns

taro & read bean bun
taro & red bean bun

Angel’s Kitchen menu
quarterly specials, teas, pandenini, appetizers, salads, soup,
pasta, meats, poultry & seafood, fish, rice duo

Angel’s Kitchen
57 Connecticut St.,
North East Greenhills
San Juan
telephone: 744-1018, 721-8822

Dinner at Kashmir

garlic naan
There are several Indian restaurants in Manila and Kashmir is the oldest one. It’s been around since 1976 and that can be considered a miracle in Manila’s fickle restaurant scene. It’s also unbelievable that it’s the first time for many of us to eat there that night. Good thing Deb had been going to Kashmir since the late 80s and she ordered the food for us. She did an excellent job if I may say so.

Kashmir

Kashmir

Kashmir

Instead of plain peanuts they served an Indian spiced “trail mix” made of peanuts, potato chips, fried noodle bits and raisins. It was salty, spicy, crunchy and totally addicting.  We kept asking for refills and only stopped munching when the food came out.
nuts & chips

nuts & chips

In India bread like naan are eaten with curries and other main courses. In Manila we eat it as appetizers. By the time the meat was served the naan and roti chanai were all gone.
roti chanai
roti chanai P90

curry sauce
curry sauce

garlic naan
garlic naan P90

I ordered lassi to calm my tongue and throat from the spicy food. It was so delicious that I was half way through it before I even took a bite of the spicy lamb.
lassi
lassi

The lamb or mutton stew was my favorite dish of the night. It was fork tender and mildly spiced. A piece of lamb and the sauce was enough for at least half a cup of biryani rice.
rogan josh kashmiri
rogan josh kashmiri P450

This was the Indian equivalent of the Greek moussaka or the Italian eggplant parmigiana. Considering I don’t like eggplant this was very, very good. It must be all that gooey cheese on top and the assertive spices used on the eggplant that made this a big hit with all of us.
P1020969
baingan ke tikka P300

Deb had to pre-order the roast leg of lamb a day before. It was good but way too spicy for me so I just stuck to eating the lamb stew.
raan-e-taj
raan-e-taj P550-1,050

Deb made sure we had as much veggie dishes as meat dishes. She ordered this flavorful vegetable dish cooked in tomato and cream sauce. Yes it was spicy too.
kashmiri subzi
kashmiri subzi P260

The chicken was well marinated but a bit dry for my taste.
chicken tikka masala
chicken tikka masala P450

Everyone raved about the okra except for two non-okra eaters, Cherry and me. We did try it and simultaneously declared, “yuck! it’s slimy.” So it was a pass for us.
bhindi masala
bhindi masala P260

Eating at Kashmir was an exciting adventure for our palates. The food ranged from mildly spiced to extra hot. And that meant rice, rice and more rice. But who’s complaining, right? As long as we’re happy and you can see we truly were.
Kashmir

Kashmir menu
appetizer/soup, salad/yoghurt/lentils, bread/vegetarian specialties,
seafood/mutton/chicken, grilled/international, rice/dessert, Malaysian

Kashmir
Festejo Bldg.
816 Arnaiz Ave. (formerly Pasay Rd.) Makati
telephone: 844-4924

NY Pizza


Once in a while I crave for pizza. I’m lying. I always crave for pizza. But I seldom give in to my craving since it’s bad, bad, bad for me. Every time I go to Nail Loft in J. Abad Santos I look across the street and gaze longingly at NY Pizza then turn left and head to the Tofu store for a cup of healthy, yummy taho. Taho is good but I’d rather eat pizza.

One Saturday I gave in and treated myself to one of my favorite pizzas from NY Pizza. I called in my order and in a few minutes I had half of an 18″ pizza in front of me. The pizzas in NY Pizza come only in one size – 18″ which is humongous compared to Shakey’s and Pizza Hut where the largest pizza measures a wimpy 14″. 

NY Pizza

I always order their Bay Shore anchovy & garlic pizza. It’s simple but packed with flavor from the anchovies. They need to load up on the garlic because I barely tasted it. I loved their crust which isn’t as thin as the pizzas at Amici or CPK but it’s thin enough with a crunchy yet chewy texture. The bottom of the crust is dry with a layer of cornmeal that gave a crisp bite. The one thing I can’t stand is an oily, soggy & soft crust like Pizza Hut’s Viva pizza.
anchovy & garlic pizza
1/2 – 18″  Bay Shore anchovy & garlic pizza

The cheese and toppings go all the way to the edge of the crust. This is one pizza that I don’t leave the end of the crust uneaten. This is definitely a no left-over pizza.
anchovy & garlic pizza

If you don’t like anchovies or garlic they have several flavors to choose from. You can even combine 4 flavors into one pizza. 
NY Pizza menu
NY Pizza menu

NY Pizza has only one branch in San Juan. So if you’re in the area try it out. You won’t regret it.

NY Pizza
J. Abad Santos, San Juan, Metro Manila
telephone:722-9898

Dinner at Kaya Korean Restaurant

"kalbi gui" marinated short ribs
‘m determined to find the best Korean restaurant in Manila. I’ve already featured several and now it’s Kaya’s turn. We ate at their branch at Jupiter street in Makati. It was my first time to eat at that branch and I was amazed how big it was.

Kaya Korean Restaurant

Kaya Korean Restaurant-1

There were several private rooms at the second floor.
Kaya Korean Restaurant-2

I wasn’t too excited about the free appetizers. I liked the variety at Yedang more.
appetizers

It was first time to try a Korean green salad. It was spicy, tangy and crunchy. It wasn’t so different from the Western style salad except for some unique ingredients.
seaweed & garden veggie salad
“miyuk moochim” seaweed & garden veggie salad P270

This was Jennie’s favorite dish in Kaya. It was quite interesting to eat thinly sliced grilled ox tongue. It was a bit chewy and bland. A quick dip in one of the many sauces solves the problem.
"woodsol gui" grilled ox tongue
“woodsol gui” grilled ox tongue P390

We requested that all our grilled food be cooked inside the kitchen so we wouldn’t smell of grilled food. But if you don’t mind the smell, cooking it yourself on the table top grill is the best way to enjoy the food. The kalbi gui was very tender and flavorful.
"kalbi gui" marinated short ribs
“kalbi gui” marinated short ribs P360

The grilled chicken was my favorite dish of the night. It was sweet, spicy and scrumptious.
"dak bulgogi" grilled spicy chicken fillet
“dak bulgogi” grilled spicy chicken fillet P300

Kaya’s japche was the best among all the Korean restaurants I’ve eaten at. The flavor and texture was just outstanding.
"japche" sweet potato noodles
“japche” sweet potato noodles w/ meat & veggies P290

The bibimbap was just ok. Nothing spectacular but not bad either.
"dolsot bibimbap" rice in hot stone pot
“dolsot bibimbap” rice in hot stone pot P310

I just tasted the kimchi soup and it was HOT! Too spicy for me so I skipped it. The others enjoyed it with plain rice.
"kimchi chige" kimchi pork soup
“kimchi chige” kimchi pork soup P250

The pajeon was more ‘egg-y’ than the ones I’ve tried at the other Korean restaurants. It tasted more like an omelet than a seafood leek pancake.
"pajeon" onion leek pancake w/ squid
“pajeon” onion leek pancake w/ squid P260

I don’t usually bother with the free soup dessert given at the end of the meal. They’re usually too sweet and strange for me. It’s a good thing I tried this because I loved it! It was still sweet but it had a strong kick of hot ginger and strong cinnamon. Imagine eating cinnamon gum.
"sujunggwa"  dessert with cinnamon & ginger
“sujunggwa” dessert with cinnamon & ginger

If you’ve seen all my posts on Korean restaurants you will see that we almost always order the same things. We order food that’s within our comfort zone. We need to try other dishes instead of the usual Korean specialties. I will keep that in mind the next time I eat at a Korean restaurant. Any suggestions on what to order or the next Korean restaurant I should try?
Kaya Korean Restaurant-13

Kaya menu
starters & specialty, other specialties, hotpots & seafood stews,
noodle dish, other soup dish, desserts & drinks 

Kaya Korean Restaurant
62 Jupiter St., Bel-Air Village
Makati City, Metro Manila
telephone: 899-0640
other branches:

branches

Indian Finger Exercises for Good Health

Mudras
I used to do Bikram Yoga. I lasted all of 3 months. It was very challenging but once I got the hang of it I actually enjoyed it. Until summer arrived and I couldn’t stand the heat. I haven’t been back since. That was 2 years ago.  Judie emailed me these finger exercises which are called Mudras. They are fundamental form of yoga practice (wikipedia). I’ll try to do these exercises since you can do them anywhere and anytime. I can say I’m doing yoga again!


Mudras are very powerful. If you practice these mudras regularly you can see the wonderful health benefits.

gyan mudra

prithvi mudra

varuna mudra

vayu mudra

shunya mudra

surya mudra

prana mudra

apana mudra

apana vayu mudra

linga mudra

mudras

Garlic Parmesan Pita Chips

Garlic Parmesan Pita Chips-7
I’m a junkie. I love potato chips, lime doritos or any salty crunchy snacks. But since I was on another perpetual diet I decided to make a healthier alternative to those store bought junk food. I did some research on the net and came up with my own recipe for garlic parmesan pita chips. I can’t believe how delicious they turned out. The only problem was I couldn’t stop eating them and that sure didn’t help my diet at all!

1. There aren’t many choices for pita in Manila but I’m quite satisfied with the pita pockets of Village Gourmet. These are available in most supermarkets. I’m still looking for whole wheat pita. Does anyone know where I can buy those in Manila?
Garlic Parmesan Pita Chips

2. Slice the pita in half then separate the top and bottom layers.
Garlic Parmesan Pita Chips-1

3. Slice it into thirds. I found this to be the ideal munching size.
Garlic Parmesan Pita Chips-2

4. You will need the best evoo, salt, freshly ground pepper and parmesan cheese. Bring out your best ingredients for this because you will really taste it on the pita chips. If you have special sea salt or fleur de sel that you’ve been keeping for a special recipe, this is the time to use it.
Garlic Parmesan Pita Chips-3

5. Mash a couple cloves of garlic and let it sit in the olive oil for at least 30 minutes to infuse the oil with the flavor of the garlic. Add salt and pepper to the oil.
Garlic Parmesan Pita Chips-4

6. Brush the olive oil mixture on the pita chips. Sprinkle with parmesan cheese. Bake it at 350 F or 180 C for 5 to 7 minutes. Monitor these in the oven because they burn easily. You have the option of flipping the triangles and returning them to the oven to brown the other side. I did this with the first few batches but for the rest I just baked one side and they still turned out good.
Garlic Parmesan Pita Chips-5

7. All ovens have different hot spots. My oven browned the middle pita chips faster than the ones on the sides. If this happens to you simply remove the brown ones first and return the baking sheet to the oven until the rest are the same color.
Garlic Parmesan Pita Chips-6

8. Serve the pita chips with store bought or homemade hummus.
Garlic Parmesan Pita Chips-8

The garlic parmesan pita chips are also great eaten by itself sans dip. Don’t blame me if you get addicted to these pita chips!
Garlic Parmesan Pita Chips-10

Garlic Parmesan Pita Chips
6 pcs. pita pockets
1/4 c extra virgin olive oil
2 cloves garlic, mashed
1/2 tsp. salt
1/4 tsp. pepper, freshly ground
3 tbsp. Parmesan cheese, coarsely grated

Preheat oven to 350 degrees F (180 degrees C).

Split the pita into two then cut it into 6 triangles. Place triangles on an ungreased cookie sheet.

Put the the mashed garlic into a bowl and add the olive oil. Let it infuse for at least 30 minutes. Add the salt and pepper to the oil in the bowl.

Brush each triangle with oil mixture. Sprinkle with Parmesan cheese.

Bake in the preheated oven for about 5 to 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily! Let cool before eating.

Other flavor combinations:
– just salt & pepper
– cumin & garlic
– dried basil, dried chevril
– Italian seasoning & paprika

Peking Garden at Greenbelt 5

seared US beef fillet salad
We finally ate at Peking Garden’s branch at Greenbelt 5. They opened their new location last December 2009.

Peking Garden Greenbelt 5

Peking Garden Greenbelt 5-1

Peking Garden Greenbelt 5-2

The place was packed that Sunday.
Peking Garden Greenbelt 5-3

Peking Garden Greenbelt 5-4
function rooms

Check out the detailed decorative woodwork surrounding the lights.
Peking Garden Greenbelt 5-5

Even the aircon vents were decorated.
Peking Garden Greenbelt 5-6

This was our set menu. Several items I’ve already featured before but I was glad that there were new dishes that I was going to try for the first time.
set menu

four kinds of appetizers
four kinds of appetizers

I ate only one of the 4 appetizers, the honeyed fish butterfly shape. Strange name but it’s the best appetizer in Peking Garden. It’s sweet, thin and crispy fish. I’ve never eaten this anywhere else.
four kinds of appetizers

fried spring onion cake
fried spring onion cake

The soup was extremely tasty and flavorful. I just didn’t eat the papaya or the whelk.
double boiled chicken soup w/ & whelk
double boiled chicken soup w/ papaya & whelk

The Peking duck was a staple in most tables in the restaurant. This is what they are famous for. I heard they sell several hundred ducks in a day. No one can cut up a duck as fast and as prettily as they do in Peking Garden. They even manage to scrape of the fat from the crisp skin.
Peking Duck
Peking duck

I loved these crispy prawns flavored with salted egg. They were simply sublime.
golden prawns w/ salted egg
golden prawns w/ salted egg

This seemed like a healthy dish, using only egg whites and a lone egg yolk on top. I was told that this type of dish needed a lot of oil to cook it. No wonder it was so good.
scrambled egg whites w/ minced fish & dried scallops
scrambled egg whites w/ minced fish & dried scallops

The crabs and rice were very good. Perfect for crab lovers!
lotus seafood rice w/ garlic crabs
lotus seafood rice w/ garlic crab
lotus seafood rice w/ garlic crabs

I loved the marinated flanked steak that was seared and sliced thinly. It lay on a bed of shredded lettuce thus the name beef fillet salad.
seared US beef fillet salad
seared US beef fillet salad

I didn’t like the dessert at all. I wish it were just plain almond soup but it had egg whites in it. It tasted strange. Good thing since I was already so full from lunch.
hot sweetened almond puree w/ dumplings

Peking Garden
4th level Greenbelt 5,
Ayala Center, Makati City
telephone: 729-0567