The Rice Table Asia delights! Exotic, hot & sensational FOOD! <![CDATA[Indofood Sambal Goreng Quick Tip by Sharrie]]>

I managed to dish out a great dish of beef with peteh in a mere 8 minutes or so. The sauce/seasoning is truly authentic and taste like what the locals would have done at any Indonesian restaurant. I used Australian Angus beef cubes mostly and even cooking it alone taste heavenly! Love it!

Aside from beef, one can also cook the premix & cooked seasoning with prawns.

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<![CDATA[Fruit Quick Tip by BaronSamedi3]]> Tue, 24 Jul 2012 23:26:05 +0000 <![CDATA[Lobo Tom Yum Paste Quick Tip by Sharrie]]> Mon, 28 May 2012 09:58:32 +0000 <![CDATA[Lobo Massaman Curry Paste Quick Tip by Sharrie]]> Mon, 28 May 2012 09:54:31 +0000 <![CDATA[Lobo Thai Green Curry Paste Quick Tip by Sharrie]]>
See full review here.

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<![CDATA[ Sharrie's Home Cooked Kaang Keaw Wan (Thai Green Curry)!]]>
So, I bought a couple of them (each either $0.50 or less than $1; trust me, they are great souvenirs!!! Everyone is happy with it!) and tried cooking the Tom Yum paste, Masaman curry & Green curry at home. To my utmost surprise, the Green Curry Paste from Lobo is simply heavenly. Unbeatable!!! Even some restaurants in Hong Kong and Singapore don't serve such delicious Green Curry! And, I for one cooked it!!!!!!!!

Alas, I only bought 2 of them and gave one to my friend. Luckily enough, another friend of mine took a weekend trip there and I got her to buy me 10 packets (which I gave some to friends). Now, I wish I had asked for more! Afterall, it can be kept until 2014! 

Anyhow, trust me, this is the best home cooked curry I've come across. The Tom Yum paste didn't taste as great but I'm going to cook it again this weekend and see if I can improve on it.

How to cook? Well, 3 things are must. 
1. The green curry paste from Lobo - 1 packet
2. Coconut milk (Ayam brand or Kara brand, both found in Hong Kong, Singapore & Malaysia) - 1 can
3. Tiger Prawns (my personal favorite) with Squid (can do without too) or Chicken Meat (drumstick or breast depending on your preference)

What I like best about it is not just how good it taste but the ease with which one can cook it! It took me a mere 10-15 mins to get everything cooked! Nothing to cut or prepare in advance either! All one need is to cook some rice in advance. Otherwise, you can also served it with French bread!!!

Here's what I cooked the last two time. I managed to get some of the specially prepacked Thai veggies for green curry (Sweet Basil Leave, Kaffir Lime Leave, Ladies Fingers, Chilli, Thai Eggplant etc...) at a local supermarket in Hong Kong so that's a blessing! However, if you're not too particular, they are not a must and one simply have to add some favorite veggie to it to make it a really good meal. The first time I cooked it with chicken I simply added some baby corns as they are my favorites!

Cooking Instruction:
1. Heat a wok or whatever pot you use for cooking and add the green curry paste. Then pour in a can (270ml) of coconut milk. I personally prefer to fry the paste a little before I pour in the coconut milk. However, just make sure your cooking utensil is not too shallow or else you'd get burnt from the splatter.
2. Add prawns (and other seafood, squid is good for this dish too) or chicken (if you prefer) and stir fry until the meat is almost cooked. Then add a small cup of water (200 ml) and bring to a boil.
3. Add the veggies. Cook until tender. If you have fish sauce you can add it too.

That's it. Just 3 steps. Serve with rice or bread.

Lobo made a really comprehensive video on Youtube if you need more help with cooking! Check it out! Yummy!!!

(A Lunch Featured Review)
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<![CDATA[Toro Quick Tip by woopak_the_thrill]]>
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<![CDATA[Bulgogi Quick Tip by woopak_the_thrill]]>
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<![CDATA[Fish Head Quick Tip by woopak_the_thrill]]>
All I can say is: Don't knock it until you've tried it. (some) Fish eyeballs are tasty too!

P.S. Piranha is also great for grilling (no kidding)

]]> Wed, 30 Nov 2011 00:32:58 +0000
<![CDATA[You name it, We eat it!]]> Well, almost! Yes, it is a culture shock for many but is it really as a result of cultural differences?
I'm not too sure. I think a big part of it originated out of necessity while another, yes, culture.
Civilizations as old as China, Japan, Korea and Indonesia "evolved" and with the explosion of population in these countries, a lot of the living becomes food sources.

So, what are these? Most mentioned here will not be found on the dining tables in Europe or America but they are quite commonly eaten by the Asians. See if you can stomach these, my guess is most in America can't ;-)

(This list is not in any particular order.)
]]> Sun, 27 Nov 2011 18:14:37 +0000
<![CDATA[ It's HOT stuff!]]>
Some of my favorite dishes in this restaurant:
1) BBQ fish (this is not on its menu, you'll have to call in 30 mins ahead for them to prepare it so that it'll be just ready for you when you arrived)
2) Prawn cakes
3) Tungyam soup
4) Tapioca dessert

Make sure you order the fresh coconut drink too. It's the best I've ever tried in HK.

The restaurant is easily accessible by MTR (subways) in Hong Kong. The station is Taikoo Shing. However, you need to look for a restaurant in this district is a little tricky. What you need to do is ask for the location of CCB (China Construction Bank) branch which is just across the street from it. If you are inside the mall, go to the direction of Apita & Broadway. Look also for Columbia Sportswear. There's a high-end furniture store and the Thai Pepper restaurant can be found just across from that very exit.

The restaurant is small, less than 15 tables, I figure. It's not overly crowded if you go early enough (that means before 6.30 pm, especially during the weekend!). Best to call ahead if you want to order the BBQ fish as it takes time to prepare it. The other excellent fish dish is the hot and sour fish with some soup, thai way of cooking.

Prices here are comparable to eating Cantonese food. It is a good restaurant though, simple yet delicious food! For 6 persons, the average is around HK$600-800, ie. HK$100 per person. Very reasonable indeed!]]> Sat, 22 Oct 2011 07:44:50 +0000
<![CDATA[Bibimbap Quick Tip by Genessa]]> Wed, 5 Oct 2011 01:14:20 +0000 <![CDATA[Samgyeopsal Quick Tip by Genessa]]> Wed, 5 Oct 2011 01:09:39 +0000 <![CDATA[Miyeok guk Quick Tip by Genessa]]> Wed, 5 Oct 2011 01:08:09 +0000 <![CDATA[Hainanese Chicken Rice Quick Tip by woopak_the_thrill]]> Thu, 22 Sep 2011 23:23:08 +0000 <![CDATA[ Soju! Soju! Soju!]]> Soju is a popular alcholic beverage native to Korea.  It's incredibly cheap and plentiful, throughout Korea, so it's the beverage of choice when gathering with friends for a meal of samgyepsol and other kinds of Korean barbeque.   While people drink it all the time (any time!), I usually have it when I'm eating meat.

In flavor, it's similar to vodka.  I've found it to be a bit sweeter than any vodka that I've had though, and it goes down incredibly smooth.  When eating barbaque it's best to consume this beverage neat.  Because it is so smooth, chasers are rarely needed.  Sometimes though, it's nice to have this with a little bit of Korean Chilsung "cida" which is basically Korea's version of  sprite.

If you're going out for "drinks," many people like to have soju cocktails instead.  It's generally just an addition of some kind of mixer, peach, pomegranate and kiwi are particulaly tasty, and I prefer mine frozen.  I generally drink Cham soju, which is specific to the Daegu region, but I honestly can't tell much of a difference in taste between the different brands. 

If you get a chance to try this tasty beverage, give it a go.  Cheers (건배)!


]]> Tue, 6 Sep 2011 01:02:03 +0000
<![CDATA[Choya Kokuto Umeshu Quick Tip by Sharrie]]>
The Japanese loves their Umeshu and it's been said to be made from steeping the unripened ume fruits in shochu (another type of Japanese liqueur) and sugar. Frankly, I don't remember liking Umeshu but I certainly love this potent drink! Yes, it's potent although it didn't feel like it at first.

It's best on the rock, with coffee or ice cream if you wish to be more adventurous!

]]> Sat, 27 Aug 2011 10:17:37 +0000
<![CDATA[Yuzu Komachi Iki Shochu Quick Tip by Sharrie]]>
Shochu is the Japanese version of Mojito and you can literally drink them without getting drunk, if you're not a bad drinker as I'm. Well, I bought this in the CitySuper (a supermart) in Hong Kong and finished the entire bottle in 4 days, that's limiting one each day. On the rock, that is. It's excellent even on its own but it's a tad expensive since on the average, each glass would cost some US$5! But, I'm in love with it, for its fragrance and light alcoholic content. If you like grapefruit, chances is you'll like this one!

The Japanese drink this like pure water! Ahem!

]]> Sat, 27 Aug 2011 06:11:53 +0000
<![CDATA[ A Snack That Might Not Be For Everyone.]]> Dduk is a popular Korean snack. They're particuarly popular during the Korean Thanksgiving, Chuseok and the Lunar New Year. Dduk is a rice cake made out of a rice flour and can sometimes be sweetened.  It can be steamed, fried, boiled, etc.  It is loved by young and old alike, and you can often see various versions of Dduk being sold in snack shops and by street vendors thorughout Korea.  However, it can be an acquired taste, and unfortunatley, I haven't acquired it!

The texture of Dduk can be somewhat disconcerting.  Some versions of it are somewhat gelatinous, and more times than not, it's chewey.  These combinations of textures are so odd in something that's not a candy, that I can barely choke it down at times.   But there are so many varieties that it's often hard to distinguish what is dduk and what isn't! 

There's  ddukbokki (left) which is a version of the rice cake smothered in gochujang or red pepper paste.
There's jeungpyeon which is reminiscent of hoppang, but made with fermented dough.
There's bupyeon which generally has a sweet filling and powered bean on top.

The varities are endless.  One thing for sure is that the sweet dduk can be very pretty, and they can be very eye catching even if they don't taste very good.  Dduk is relatively inexpensive, though, so if you have the opportunity to try some, you should go for it.  Try it for yourself, and see whether or not you like the taste and texture.  It definitely won't break the bank.


]]> Fri, 26 Aug 2011 05:48:41 +0000
<![CDATA[ Samgyeopsal--The Bacon of Korea!]]> Veterans of Korean cuisine probably won't be surprised when I say that Samgyeopsal (삼겹살), a Korean pork, is one of the most popular meats among Koreans and foreigners alike. The word literally means 3 layered flesh, presumably because of the way it looks. For the waygooks living in Korea, samgyeopsal is one of the cheapest and tastiest types of Korean barbeque to be found.

In restaurants, the meat is usually brought to the table raw and diners are expected to cook it on a grill that is placed into a hollow circle in the middle of the table. As it cooks, the ritual of flipping the meat, cutting the long strips into more manageable portions, grilling garlic and onions, and consuming soju is often a must. Diners will usually eat Samgyeopsal with rice, lettuce, a variety of side dishes, and dipping sauces (my favorite being doenjang, which is a sort of chili paste).

Although it tends to be one of the least expensive cuts of meat  in Korea, the flavors of samgyeopsal are robust, and never overwhelming. Unlike with bacon (it's American sister), I've never had samgyeopsal that was too salty or too fatty. It always seems to have the right amount of flavor and tenderness. And judging by how jam packed most sampyeopsal restaurants usually are, most people would agree. ]]> Thu, 25 Aug 2011 13:42:24 +0000
<![CDATA[ The Dogs Days.]]> Samgyetang is quite possibly one of Korea's most interesting soups. While the flavor is very reminiscent of chicken soup (no wonder, there's chicken in it), the fact that it contains a WHOLE chicken is a bit unusual. And while normally soup is the LAST thing anyone wants to eat during the summer, samgyetang is often eaten on the hottest days of the summer!

This is a very simple soup.  It's primarily made up of a young chicken (whole) that is filled with rice and then cooked in a broth of ginseng, ginger, garlic, etc.  Very simple, but the ingredients combine to make one of the most delicious chicken soups I've ever had.  The level of salt is just right, and when supplemented with sticky rice provides a surprisingly filling meal.

It's usually served during the 3 hottest (and usually the wettest) times of summer Chobok, Jungbok, and Malbok.  Koreans believe that samgyetang invigorates the body and senses and that if restores the nutrients that your body has lost in the draining summer heat.  Another popular food to serve during this time is watermelon, so often times as a follow-up to the meal, you might enjoy a slice or two of watermelon (which, in my opinion, is never a bad thing).]]> Thu, 25 Aug 2011 02:57:18 +0000
<![CDATA[ Bulgogi Baby!]]>  

Bulgogi is probably one of the best foods made in Korea.  It's probably one of their most well known too.  It's beef that is marinated for hours in soy sauce, sesame oil, onions, garlic, pepper, and a host of other yummy ingredients.  The meat is generally prime cuts of beef, so it's tender and juicy and the marinade combines to make a savory yet surprisingly sweet dish.

Stepping into a bulgogi restaurant is like stepping into a sensory overload.  The smells, the tastes and textures, and the overall ambiance of bulgogi restaurants are captivating.  Since this is a popular meal in Korea, often times bulgogi restaurants are very crowded, but Korean food service is surprisingly fast and efficient.  The wait is never long, but even if it were, the wait is so well worth it!

Of course, Korea is well known for their side dishes, so bulgogi is usually served with rice, kimchi, pickled radish, etc. that help to offer an hearty and delicious meal.  While beef can be expensive in some areas of Korea, bulgogi is still something that one should splurge on.  Generally, the price ranges from around 7, 000-12, 000 KRW per serving, which in my opinion isn't very expensive.  But when compared to other meals such as bibimbap (which can be had at 4, 000-6, 000 KRW) or kimbap (which can be had at 1, 000-3, 000 KRW), bulgogi can be a bit pricey.

I've sampled both grilled and pan cooked bulgogi and they're both exceptional.  Next stop?  The Bulgogi Burger.


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<![CDATA[Mango Quick Tip by woopak_the_thrill]]> Mango rules!]]> Fri, 1 Jul 2011 18:34:11 +0000 <![CDATA[Coconut Quick Tip by woopak_the_thrill]]> Fri, 1 Jul 2011 18:23:02 +0000 <![CDATA[Soursop Quick Tip by Sharrie]]>

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<![CDATA[Edamame Quick Tip by Sharrie]]>

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<![CDATA[Korean Cuisine Quick Tip by Sharrie]]>

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<![CDATA[Japanese Cuisine Quick Tip by Sharrie]]> Fugu (blowfish, poisonous; one that kills if not prepared correctly), Uni (sea urchin), Basashi (horse meat), Kujira (whale), Iruca (dolphin), Okura (salmon roe) and Shirako (fish sperm) are some of the queerest food when it comes to the Japanese Cuisine. Eating seafood raw is certainly Japanese style and in some ways it has increased the Japanese life span!

So, if you think the Chinese are strange, the Japanese aren't too far behind!

Shirako (fish sperm)

Okura (salmon roe)

Fugu (Poisonous fish)

Basashi (Raw horse meat)

Kujira (Raw whale)
]]> Sun, 8 May 2011 02:12:46 +0000
<![CDATA[Thai Cuisine Quick Tip by Sharrie]]>
Some classic Thai dishes are:
  • Tom Yam Kung
  • Pad Thai
  • Green, Red and Yellow Curry
  • Pineapple Rice

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<![CDATA[Turkish Cuisine Quick Tip by Sharrie]]>
In Turkey, one can find quite a variety of sweet dessert. If dessert is your thing, then you must try them! For men though, I find them more interested in belly-dancing!!!

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<![CDATA[Indian Cuisine Quick Tip by Sharrie]]>

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<![CDATA[Vietnamese Cuisine Quick Tip by Sharrie]]>
Vietnamese food are filling and great for a quick simple lunch without having to forgo the taste and presentation of the dishes. It is also economical and not too fattening!]]> Mon, 2 May 2011 04:27:15 +0000
<![CDATA[Suckling Pig Quick Tip by Sharrie]]>
Suckling pig are served in high end restaurant and is considered a delicacy. It can be expensive and is usually served without the meat. The best part is the crispy skin! Oh my, thinking about it makes me drool...............

If you've no idea where to find such dishes, Cantonese restaurants in Hong Kong offer them, especially the more expensive ones. Otherwise, try the restaurants in Shangri-La Hotels. I had some good one in its cafe in Shenzhen recently during a lunch buffet. That's good value!

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<![CDATA[Peking (Roast) Duck Quick Tip by Sharrie]]>
On the safer side, Peking Garden in HK is surprisingly good. In fact, the best I've had although that was quite a long time ago. I was informed by friends that the one in Alexander House is still as good. So, there you go!

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<![CDATA[Hot Pot Quick Tip by Sharrie]]>
After the hot pot, you may also order skewered lamb (like those from Xinjiang) on the side. Yummy!

There is a very good hot pot restaurant near to the Forbidden City. If anyone needs the location, please email me. I was also told by a cab driver in Beijing that the city of Yangfan (enroute to the Great Wall) is famous for such hot pot. We did go and yes, it was excellent. However, that's a bit of travel as far as I'm concerned. But, if you're on the way, you must try!

Hot Pot is very popular in Beijing and Chongqing due to their cold weather. Outside China, it's extremely popular in South Korea too!]]> Mon, 2 May 2011 03:47:36 +0000
<![CDATA[Pecel Quick Tip by Sharrie]]> Sat, 30 Apr 2011 16:53:06 +0000 <![CDATA[Sate Padang Quick Tip by Sharrie]]> Sat, 30 Apr 2011 16:17:43 +0000 <![CDATA[Watermelon Quick Tip by Sharrie]]>
Try not to buy watermelon that's been cut up into pieces or half as germs germinate easily in this fruit if the temperature is hot. Hence, it's best to finish up this fruit as soon as it's cut!]]> Fri, 29 Apr 2011 08:44:41 +0000
<![CDATA[Lychee Quick Tip by Sharrie]]> Fri, 29 Apr 2011 08:41:39 +0000 <![CDATA[Jackfruit Quick Tip by Sharrie]]>
In Thailand, Jackfruit has been dried and processed into Jackfruit chips which is a great snack if you like it sweet!]]> Fri, 29 Apr 2011 08:39:07 +0000
<![CDATA[Longan Quick Tip by Sharrie]]> Fri, 29 Apr 2011 08:36:06 +0000 <![CDATA[Mangosteen Quick Tip by Sharrie]]> Fri, 29 Apr 2011 03:02:24 +0000 <![CDATA[Jambu Air (wax/water/love apple) Quick Tip by Sharrie]]>
Since it's Prince Andrew & Kate Middleton's wedding today, this is certainly the fruit of the day!!!]]> Fri, 29 Apr 2011 02:57:02 +0000
<![CDATA[Soursop Quick Tip by Sharrie]]> Fri, 29 Apr 2011 02:54:32 +0000 <![CDATA[Mango Quick Tip by Sharrie]]> Fri, 29 Apr 2011 02:50:29 +0000 <![CDATA[Nasi Goreng Quick Tip by Sharrie]]> Mon, 11 Apr 2011 09:05:44 +0000 <![CDATA[ What was U.S. President William Howard Taft's favorite food? Turtle Soup!!!]]>  
I find myself a bit of a hypocrite sometimes when it comes to food. Always thinking that I would never eat anything that could also be a pet, I gave in and ate some turtle soup last month at the Chinese restaurant inside of Le Meridian Hotel in Taipei, Taiwan.
It was a good friend’s birthday banquet and she especially ordered this turtle dish that took many hours for the kitchen to prepare as a special treat to share with good friends.  At first I resisted eating it because I explained I have 3 turtles in my pond at home, at which time my friends asked me if I weren’t going to eat fish either because I also have fish in my pond? Okay, point taken, so I went ahead and ate my turtle soup and it was quite delicious.
Turtle is popular in Chinese cuisine as a delicacy that is also believed to be good for your health and beauty.  Only soft shell turtles (鱉or 甲魚) are consumed in Taiwan, Hong Kong and China while hard shell turtles (龜) are reverend for their legendary longevity and power. They are usually cooked chopped up in large pieces (with skin and meat still attached to the bone) in a clear soup with Chinese medicine and herbs. I think the meat has the texture of frog legs while the skin is gelatinous, the taste is subtle like chicken white meat, not at all fishy as I originally assumed it would be.
Incidentally, I learned from going to school in the USA that Americans also eat turtle soup as well. I spent years in Philadelphia going to the University of Pennsylvania and I was quite surprised to discover that most diners in the Delaware Valley serve something called the Snapper Soup which is a creamy, brownish soup made with snapping turtles, hence the name, Snapper Soup.  This soup seems to be quite popular locally since every time I would go to a diner with friends from school, someone in our group would get this soup. I tasted it a little once and it was like eating a hearty beef gravy, with finely chopped meat that had the texture of chicken, and the taste was indiscriminate since the soup was so heavy. ]]> Wed, 30 Mar 2011 14:29:57 +0000
<![CDATA[Sashi Sushi + Saké Lounge Quick Tip by Savvygirl]]> Sat, 19 Mar 2011 01:21:08 +0000 <![CDATA[Sashi Sushi + Saké Lounge Quick Tip by lyssachttr]]> Fri, 18 Mar 2011 18:47:19 +0000 <![CDATA[Edamame Quick Tip by Clay_Miller]]> Tue, 1 Mar 2011 16:24:08 +0000