Took my first ever pedicab ride for 30 pesos. I couldn't handle the walk to my dentist appointment in Binondo because of the super hot & humid weather so I just decided to embark on this little adventure!
Monday, May 16, 2005
1st attempt at Peking Duck
Here's our beautiful Peking Duck, that we slaved over for a almost the entire day (Sunday), not bad considering it was our first attempt after attending a class just last week. Marleen & I had a very messy, fun & enlightening day. The end result was pretty yummy!!! Our 2nd attempt will be this Saturday.
Here are the duckys getting some air for 6 hours before the actual cooking in the oven. This air drying is crucial to make the ducks skin crisp. They were ready just in time for our Sunday family dinner.
Here are the duckys getting some air for 6 hours before the actual cooking in the oven. This air drying is crucial to make the ducks skin crisp. They were ready just in time for our Sunday family dinner.
Wednesday, May 04, 2005
Cooking class
I attended my first chinese cooking demo class recently, the class was for Peking Duck which is a dish that I have been always curious to know more about. Since only 11 people attended the class our instructor Master Lu prepared only 1 Peking Duck. I could tell right away that Master Lu was a former chef from the way he moved around in the kfor him. itchen, from the way he measures his ingredients (he eyeballed a lot of them), to his deft hand during cooking. He spoke in chinese while his wife translated for him. Once the ducks had been prepared & hung in their big charcoal oven, I couldn't wait for the 35 mins. it would take to cook all the ducks ( he cooked 8 more to sell). We were taught to prepare the Mo-Moh which were the pancakes that went along with the Peking Duck as well as the other garnishings & sauce. Exactly 35 mins. later the ducks were brought in and my mouth was watering from the heavenly scent they emitted, I couldn't wait to take my first bite. Master Lu expertly sliced the perfectly cooked skin off the duck & then some of the meat, and finally the moment of truth. Oh it was truly magnificent, nothing beats newly cooked Peking Duck, everything was perfect, the sauce, the mo-moh all came together into one glorious bite.
mr. Lu with the lizard
Here's master Lu showing us the dried spotted Lizard that was added into the Lo Sui marinade he made during our cooking class, the lizard is suppose to act as a preservative for the marinade & can keep up to a hundred years.
Saturday, April 30, 2005
Double celebration
Tifanny & Grace decided to have their annual double birthday celebration at Katre this year. Awwww no more of Grace's home cooked special crab!! The cakes were courtesy of Jack who never fails to impress us with the lovely cakes & desserts he manages to discover.
Wednesday, April 20, 2005
Together again
We treated Joey who jetted in from Iloilo to a night out in Makati, the evening was spent talking & reminiscing about the good old days.
Sunday, April 10, 2005
Bon Voyage Goldmans
The grub clubs last dinner with the Goldmans at their lovely apartment in Malate. Bill & Judy will truly be missed!!!
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