Chowking Congee and Siomai

Hail to the king of Chinese fast food! With over 400 branches all over the Philipines, and outlets abroad, Chowking undoubtedly reigns in its niche.

The place serves breakfast sets, rice meals, noodle dishes and snacks round the clock. The other day I had a craving for Hong Kong style congee and dimsum for breakfast. Though there were much nearer breakfast alternatives, I walked roughly 2 blocks to satisfy my craving.

There are a couple of variants for their congee and the main difference would be with the toppings. I ordered the classic or "plain" which already has bits of meat and century egg mixed into the porridge. Fried wanton wrappers and chopped spring onions on top add color and crunch. I like it best when drizzled with a mixture of light soy sauce and philippine lemon (calamansi).

Classic Congee - P39

As for the dimsum -- pork siomai, I've sampled better than this. The filling was bland and had an almost rubbery consistency. Thanks to the chili paste served, it added kick and flavor.

Pork Siomai - P39

Chowking

various locations

Potato Cheese Croquettes

Mashed potatoes is one of the most popular comfort food in the US. It is also greatly appreciated here in Manila and is usually served as a side dish to fried or roasted chicken.

But what to do with leftover mashed potatoes [if any] when everyone has had their fill and no longer yearns for the comfort it brings? Make croquettes out of it!

Croquette came from the French word croquer, which means “to crunch”. The dish is a French invention which is usually made of mashed potatoes and minced meat, dipped in egg, rolled in breadcrumbs then deep fried. It became so popular that almost every country now has their own version of preparing the classic favorite.

My version is very similar to the European tater.

Ingredients:
leftover mashed potatoes, chilled
1 whole egg, beaten
quick-melt cheese, cut into 1/2 inch thick strips
1/2 cup panko (Japanese bread crumbs)
cooking oil

Procedure:
1. Scoop 1 tbsp of mashed potato onto your palm.
2. Flatten it to make a patty.
3. Place 1 cheese strip in the middle of the patty.
4. Roll patty using palms to cover the cheese all over with the mashed potato.
5. Dip the roll in the beaten egg.
6. Roll it in panko and make sure that it's evenly covered.
7. Heat oil in a pan.
8. Fry potato rolls until breadcrumb coating turns golden brown.
9. Remove excess oil with paper towels.

Lord Stow's Egg Tarts

This is a repost from my other blog:

Andrew Stow did not secretly transport these little pieces of heaven to Asia. His egg tart creation was born in Coloane Island, Macau. Lord Stow's egg tarts stand out from the rest because of its flaky pastry filled with generous creamy egg filling that's not too sweet, and topped with slightly burnt caramelized sugar.

The locals of Macau eat it for breakfast, as a snack or dessert. Once you've tried it, you too would want to eat it as part of every meal, everyday!

The Lord Stow's Bakery franchise reached the Philippines in 1999, and thank goodness for that! These treats are soo good, I wouldn't care less if it were from an underground business. No need to fly all the way to Macau just to taste the melt in your mouth goodness.

Per Piece - P36.00
Box of 4's - P142.00
Box of 6's - P210.00
Box of 12's - P400.00

Honey Hazelnut Oatmeal with Peaches

I woke up and realized that my parents have already gone to the market. My mom did not cook any breakfast so I just decided to prepare a quick meal for myself.

Quaker Oats now has flavored variants and I bought a box of Honey Hazelnut last week. A box contains 5 packs. Simply pour the contents in a bowl and pour hot water or milk, and stir until the oats cook. Top it with your fruit of choice, even add chopped nuts if desired. Today I was in the mood for peaches.