To be happy over someone’s misfortune is not my thing but to be thankful that I am one who doesn’t have allergy with shrimps must be the same thing.
We’re all shrimp lovers at home. It doesn’t matter which dish, as long as there’s shrimp, expect that there’d be none left.
This entry is almost the same (but different) from my Tempura post I did before…because I didn’t made incisions to straighten the shrimps. I basically used the same recipe though, please click here.
Hainanese Chicken Rice (Singapore), Bibimbap (Korea), Omurice/Katsudon (Japan), Paella (Spain), Khao Phat (Thailand), Risotto (Italy) and Arroz Caldo (Philippines) – these rice dishes would not even be a fourth of the hundred rice dishes that cooks have experimented on through the years. (Visit this list for more.)
Rice is one of the most versatile ingredient out there that even day-old rice is heaven, just add a beaten egg and salt!
When we arrived Saturday, my older brother and his then wife-to-be met with us, my mom and my sister’s family at Golden Bay Fresh Seafood Restaurant in Pasay. A few minutes ride from the airport…it was a very convenient trip since we arrived almost lunchtime. I forgot to take a photo of the exterior (I always do)…but the building is a green-white, 3 -storey structure, you won’t miss it! The place has a big parking lot but definitely not enough for big events.
Carpeted floor, traditional Chinese decor would welcome you upon entry. Garbed in both gold and red, you won’t go wrong in this Chinese restaurant…comfy ambiance that is. The place has a big Dining Hall and function rooms on the first and third floors with each own videoke. A Banquet Hall is on the second floor, perhaps a perfect setup for big occasions as weddings.
Golden Bay also has one of the biggest open kitchen I’ve seen…because I got used to the ones here in Vienna, that perhaps to save up space, the kitchen are compact yet convenient.
In a corner, much to the kids and the hubby’s delight is a tank area where seafood is kept. True to its name fresh seafood restaurant, the aquariums were filled with live fish, crab, and other fruits of the sea. We had a great time looking at the different catch and asking the attendants a question or two. (The first time I saw live gaycrabs too!) It took time anyway before food was served so we didn’t get bored passing time. Although waiting is not really my brother’s virtue considering too that he’s always hungry (teehee).
(Overgrown shrimp errr…a lobster and geoducks, stonefish and gaycrabs, sharks and a defenseless crab)
The restaurant offers set menus and a la carte to guests. Set menus I heard costs P10,000 minimum upto P32,000 at most. Judging from these, I’d say that really big Chinese families dine here often. The tables were set in which at least 8 people can dine together. We had a la carte and ordered a variety of dishes. (I did not to take photos of all of them and I didn’t take note of the dishes’ name…sorry.)
(Noodles – it just ain’t Chinese without them)
Coming from this part of the world where Chinese dishes are synonymous to salty I was happy that what we had is far different from what my taste buds got used to. OVer-all, it was a good meal. It may not be as memorable as my others but surely, had I the chance to come back I would and I’d definitely try their more famous dishes e.g. Peking duck, dried scallop rings and steamed king prawns.
Golden Bay Fresh Seafood Restaurant
Lots 3 & 4 Block A
Pres. Diosdado Macapagal Blvd. Pasay City
Telephone Nos: 556-7525; 994-2959
Another thai recipe for this week!
Growing up, the only sinangag (fried rice) I’ve cooked was traditional Filipino, rice on oil and sauted garlic plus salt. When I’m up to it, I’ll beat in an egg too. On days that I really am in the mood to cook a decent breakfast, there would be baby carrots, sweet corn kernels and green peas in addition. Then again, we Filipinos almost always eat rice with a viand. Along with fried rice would be a sunny side up egg, bacon, ham or hotdogs. More fancy would be tapa (cured beef) or other marinated meat.
Through the years, I’ve learned to accomodate the different rice variation and recipes other culture has to offer. Some of the more popular of them would be Spain’s Paella, India’s Biryani, China’s Yang chow, Japan’s many Dons, Greece’s Pilaff and Italy’s Risottos. This was my first time cooking Thailand’s Khao Phat Supparot (stir fried rice and pineapple) – for dinner, honestly I was a bit hesitant and I really thought that the family wouldn’t want to try but lo and behold! They literally cleaned the plates! The only reds I actually have here would be the bell peppers and the ketchup which obviously can’t be seen. Anyway, recipe is below, please enjoy!
* 1 pineapple
* 2 tablespoons vegetable oil
* 1/2 teaspoon salt
* 3 garlic cloves coarsely chopped
* 1/4 pound shrimp peeled and deveined
* 1 boneless skinless chicken breast half diced
* 2 eggs
* half red bell pepper, cut into small squares
* 1-1/2 tablespoons crab paste in soybean sauce
* 2 tablespoons tomato ketchup
* 3 green onions including 1″ tender green thinly sliced
* 4 cups cold cooked long grain jasmine rice crushed gently to break up any clumps
* 2 tablespoons fish sauce
* Fresh cilantro leaves for garnish
* 1 tablespoon fried shallots
*cashew nuts (optional)
-(Optional) Preheat oven to 400. Cut pineapple in half lengthwise. Hollow out each half leaving the shells intact and setting the pineapple pulp aside. Put the shells hollow side up on a baking sheet and bake until the excess moisture has dried out about 10 minutes. Remove from oven and set shells aside.
-Meanwhile coarsely chop enough of the reserved pineapple pulp to measure 1 cup then set aside. Preheat a wok over medium high heat. When pan is hot add oil, salt and garlic then stir fry for 30 seconds. Increase heat to high then add shrimp and chicken and stir fry for 2 minutes.
-Crack eggs into pan over the shrimp and chicken and break up the yolks with the tip of a spatula. Cook eggs without stirring until set about 30 seconds. When the whites turn opaque add the crab paste and ketchup then stir once or twice then toss in the green onions, cooked rice and fish sauce.
-Break up any remaining clumps of rice and stir fry to mix and evenly season the rice and to heat it through about 2 minutes. Add the reserved chopped pineapple pulp and bell peppers and cashews then toss and stir to heat through about 1 minute. Transfer rice mixture to the pineapple shells heaping it attractively (if you opt for the shells). Garnish with cilantro leaves and fried shallots then serve immediately.
P.S. Sorry for the confusion, this was not for breakfast but dinner…
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