We all know (well if you have read my blog) about my meat issues, the cube cuts, especially. The last meat quest was Coco Adobo— pork stew. And then my aunt prepared a taste drive for her Korean grill recipes— Korean grill which suggest lots of marinated meat (like beef, pork and chicken), hmm, well I can tell you it’s worth the cheat (or no not cheat because I am not vegan, just of sort).
Most of the dishes were out, prepared on the table; Kong-Kongs were eating already (and heard that they never left the table) and from my first glimpse of the food prepared— I thought to myself— I am a dead meat. LOL. Not in that bad sense okay, it’s just because there’s so much food, it was overwhelming.
When we were all rested in our respective seats, our first course (which was not appetizer, the taste drive only goes straight to main, and we love main dish) were placed for us to devour. I refrain from taking the pork and instead took the chicken barbeque—
The chicken is the better version of that one in Mang Inasal Bacolod, maybe because the chicken wasn’t commercial— a choice cut. It doesn’t have those annoying little bones and litid that interrupts your juicy munch of the mix dulcet taste and smoke from the burnt marinade. I enjoyed one and left the other so I can stuff myself with other delectable.
Okay, here’s a very revealing thing— okay not revealing (I am doing the advertising copywriting again), but yeah, I guess this made me see beef in a new perspective (but I highly doubt that it would be a staple to my un-healthy-healthy-diet)
Meet the Korean beef stew— hmm, sweet killers, sweet with little kick, but I’ll tell you about the MEAT, meat the beef, soft that with every bite it melts (figuratively and literally) and as it does you can taste its sweet and spicy mix, with the sesame aroma to add to your appetite.
It’s rich in taste but doesn’t really make you that full— more of still light because of the pressurized beef that made it luscious and the blissful smell.
Talking about blissful, here’s my bliss. LOL. Squid Chopsuey, it’s light, fresh, easy to eat, savoury flavours of soy, and sesame.
I think squids are tricky, I’ve had squids that are gummy and they really mess the dish. This one just had the right bite for the squid and crunch for the veggies.
The last dish that we have devoured was the Sukiyaki— YATA!
—Supposed to be, but no, it needs a little hmm, editing with the butter gisa or sauté, but nevertheless the beef with it is a munch, it looks healthy, and it supposed to taste light but with that butter mass and of course the egg adds up to the saltiness (emulsifier).
The hell with my allergies, here’s what we ordered:
I am Charlie Chan 