“A world devoid of tomato soup, tomato sauce, tomato ketchup and tomato paste is hard to visualize. Could the tin and processed food industries have got where they have without the benefit of the tomato compounds which colour, flavour, thicken and conceal so many deficiencies? How did the Italians eat spaghetti before the advent of the tomato? Was there such a thing as tomato-less Neapolitan pizza?”
-Elizabeth David (1913-1992) ‘An Omelette and a Glass of Wine’, 1984
Home delivered salami pizza saves me when I’m too late for cooking! 🙂
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“No man is lonely eating spaghetti; it requires so much attention.” -Christopher Morley
Two weeks ago I received a whole 5 kilo salmon right in our kitchen. Well, it’s more of bought because I paid 50€ (60$/2,999Php) for the whole of it. This is really a steal considering such expensive fish. I usually get salmon cuts for sushi at 20 a kilo! And since it was delivered at home, I do not need to worry about losing the freshness. So I got salmon stacked in our freezer, enough to feed us through a whole winter month. (Reminds me of bears happily catching their salmon by a river!) 😀
Since the kids love salmon, they won’t be bored eating it as sashimi, in a soup, grilled, baked or in pasta. This is one of the simple dishes I prepare with salmon. I think I had this featured here before but with a different twist. This version has 2 or 3 more added ingredients. (lol)
salmon fillet, skinned
pasta of your choice
cherry tomatoes, halved or pressed
low-fat crème fraîche
chopped fresh parsley
ground black pepper
Cube salmon and dust with salt and pepper. Sear the pieces and set aside.
Cook pasta per package directions.
Drain pasta and toss in tomatoes and salmon.
Mix in crème fraîche, parsley, orange zest and pepper to taste.
Top with as much salmon pieces as you want.
As the quote above says, eating spaghetti or pasta for that matter requires much attention. Add salmon to it and you need to double the concentration savoring the flavor. 🙂
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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