#sago soup

[morethansalad]

Coconut Mango Pitaya Sago Soup (Vegan)

[floweringpear]

missing my fall semester study setup, missing taiwanese vegan desserts, missing taipei

[footballandshit]

started the new year right by having one of my all time fav tong sui (chinese sweet dessert) - barley, ginkgo & fu zhuk (beancurd) dessert 🤤💞

[ltwilliammowett]

What food was served to the sick aboard a Ship ?

This decision about what a sick person was allowed to eat was made by the surgeon. He determined whether the man was put on a full (pieces of meat were included in the meal wich included soft bread, pudding and soup)), half (soft bread, pudding and soup) or low diet (just soup). And in consultation with the purser, he gave the man his ration according to the instructions. The Surgeon also discussed with the Captain whether it was necessary to kill an animal for additional meat or whether the sick man was given wine while the rest of the crew was given beer or grog at the time.

Sickbay aboard USS Constitution, by Stephen Biesty (x)

In principle, however, the sick received their food with little or no salt. In addition, a sowins or flummery was cooked, which was a kind of very thin oat porridge. The flummery, by the way, developed in the course of the 18th century into a very popular desert, in which the porridge was sweetened, milk and cream were added, but also madeira and fruits were also added. If she was lucky, her porridge was sweetened a little and enriched with milk.

Another big part of the diet was the portable soup and flour, which was used to make soft bread or pudding, which could also be sweetened and sultanas added, depending on the surgeon's instructions. What was also not to be missed was the daily portion of alcohol, but it could be that the patient had to do without it completely, or only light wines diluted with water, or very strong alcohol.But that also depended on the Surgeon, whether he allowed it or not.

Sickbay aboard HMS Victory (x)

One problem was that the whole thing consumed a lot of extra material, which is why the Surgeon received ready-packed Necessaries boxes from the Sick and Injured Board. These came in three sizes - half single for 25 men, single for 50 men and double for 100 men. Their contents were sufficient for three months' service. If we now assume HMS Victory with her 850 men, then the Surgeon received 8 double and one single box for 3 months. If she had now been at sea for 6 months, we would have 17 double chests. A double case of 1806 contained linen and flannel, a saucepan, a canister for tea and one for sago, 4 1/2 pounds (2.04 kg) of tea, 4 pounds (1.81 kg) of sago, 8 pounds (3.63 kg) of rice, 16 pounds (7.26 kg) of barley, 32 pounds (14.51 kg) of soft sugar and 2 ounces (57 g) of ginger powder. In the Mediterranean, barley was replaced by macaroni and in the West Indies by arrowroot. Portable soap and lemon juice were added to the list of medicines, and the sickbay was even given special equipment that included pillows, nightcaps, bedpans and spitting pots. After the Napoleonic wars and the development of cannings, tins of beef and soup were added.

Small treats were also occasionally brought into the sickbay from the officers' table to get the men back on their feet more quickly and to spoil them a little. But this was only allowed after consultation with the Surgeon.

[diesel-punk]

For my birthday this year the thing I wanted most was to make great food and share it with loved ones. The meal itself was inspired by Delicious In Dungeon / Dungeon Meshi, which has been a huge comfort show for me this year. This was also my first time baking a loaf of bread from scratch! Thanks Senshi ❤️

Details on the meal menu under the cut.

Steamed dungeness crab legs mimic box. Butternut squash & pumpkin soup served in dryad heads. Vegetable quiche for the Man Eating fruit tart. Bread, to make Senshi proud. Dango, rainbow sago & chocolate coin Treasure Insects. Gummy jewel, candy pearls & Exorcism Sorbet.

And the crown piece to top it all off: coconut butter mochi dipped in ube chocolate changling mushroom ring on top an ube sponge cake with coconut cream frosting.

[liass-21]

3rd bowl of mango sago done and dusted out of this world… my belly is full of soup

[lingpaopao]

. ݁₊ ⊹ 🍭🍨 𝘋𝘦𝘴𝘴𝘦𝘳𝘵 𝘝𝘰𝘤𝘢𝘣𝘶𝘭𝘢𝘳𝘺 🍧🍰 . ݁˖

// Candy // Cotton candy ~ 棉花糖 (miánhuātáng) Note: 'marshmallow' has the same name as cotton candy in Chinese Gummy ~ 软糖 (ruǎntáng) Lollipop ~ 棒棒糖 (bàngbàngtáng) Fudge ~ 乳脂软糖 (rǔzhī ruǎntáng) Caramel ~ 焦糖 (jiāotáng) Jellybean ~ 果冻豆 (guǒdòng dòu) Toffee ~ 太妃糖 (tàifēi táng) Liquorice ~ 甘草 (gāncǎo) // Baked Sweets // Cupcake ~ 杯子蛋糕 (bēizi d��ngāo) Brownie ~ 布朗尼 (bùlǎngní) Sponge cake ~ 海绵蛋糕 (hǎimián dàngāo) Lava cake ~ 熔岩蛋糕 (Róngyán dàngāo) Black forest cake ~ 黑森林蛋糕 (hēisēnlín dàngāo) Cheesecake ~ 乳酪蛋糕 (rǔlào dàngāo) Tiramisu ~ 提拉米苏 (tílāmǐsū) Scone ~ 司康 (sīkāng) Macaron ~ 马卡龙 (mǎkǎlóng) Waffle ~ 华夫饼 (huáfū bǐng) Tart ~ 塔 (tǎ) Crepe ~ 可丽饼 (kělì bǐng) Pie ~ 派 (pài) Chocolate chip cookie ~ 巧克力碎片饼干 (qiǎokèlì suìpiàn bǐnggān) Donut ~ 甜甜圈 (tiántiánquān) Brulee ~ 烤布蕾 (kǎo bùlěi) Creampie ~ 奶油派 (nǎiyóu pài) Cinnamon bun ~ 肉桂卷 (ròuguì juǎn) Gingerbread ~ 姜饼 (jiāngbǐng) Red velvet cake ~ 红色天鹅绒蛋糕 (hóngsè tiān'é'rónghuá dàngāo) // Frozen Desserts // Sherbet ~ 雪葩 (xuěpā) Gelato ~ 吉拉朵 (jílāduǒ) Sundae ~ 圣代 (shèngdài) Shaved ice ~ 刨冰 (bàobīng) Ice cream ~ 冰激凌 (bīngjīlíng) Note: another common name is 冰淇淋 (bīngqílín). Popsicle ~ 冰棍儿 (bīnggùn'er) // Misc. // Custard ~ 奶黄 (nǎihuáng) Puff ~ 泡芙 (pàofú) Popcorn ~ 爆米花 (bàomǐhuā) Milkshake ~ 奶昔 (nǎixī) Jello ~ 果冻 (guǒdòng) Oreo ~ 奥利奥 (àolì'ào) // Common Asian Desserts // Mochi ~ 麻糬 (máshǔ) Tanghulu ~ 糖葫芦 (tánghúlu) Black sesame soup ~ 黑芝麻糊 (hēi zhīma hú) Swallow's nest ~ 燕窝 (yànwō) Sago pudding ~ 西米布丁 (xīmǐ bùdīng) Snow fungus soup ~ 雪耳糖水 (xuě'ěr tángshuǐ) Osmanthus Jelly ~ 桂花糕 (guìhuā gāo) Grass jelly ~ 仙草 (xiāncǎo) // Example Text // https://www.sohu.com/a/443013219_120949919

口味最“奇怪”的4种糖果 -> the four candies with the strangest flavours.

1、星空棒棒糖 -> planet lollipops

星空棒棒糖有名的高颜值糖果，大部分的女生都有买过，或是男生情人节买来送女朋友都有了解过。-> Planet lollipops are popular for their appearance, lots of women have already purchased them before, or men who, on Valentine's day gifted it to their girlfriends, have understood. 它的味道你尝过后就会觉得“这是什么沙雕玩意儿，我吃了塑料吗？”，有这种感觉并不奇怪，星空棒棒糖大部分都是甜苦甜苦的味道，有些还带着塑料的气味，吃完就怀疑人生，估计这个糖果也就只能当做摆设。-> After tasting its flavour, you will think: "what is this sand sculpture-like thing, am I eating plastic?" Having this kind of feeling isn't exactly strange, planetary lollipop largely have a bittersweet flavour, some lollipops even have a plastic odour, after eating it, you'll question your life, seems like this kind of candy is only used for decoration.

2、榴莲糖 -> durian candy

...打开包装就是浓浓的榴莲味，吃到嘴里就感觉是三里往外都是这个榴莲味 -> upon opening the package are the dense/strong durian smells, eating them makes you feel that the durian smell is everywhere within a 3 mile radius.

3、姜汁糖 -> ginger candy

姜汁糖里面就是有大量的姜味，吃的第一口还是上面糖味，含一会后姜味就显露出来了，你会有一种姜辣的感觉，一直猛吸气想要减少这个辣味，没想到后面越吃越辣，让人有点受不了，吃到一半就吐了，这种一般都是家里的老人才会买，老人很喜欢这种甜辣的感觉，甚至吃起来还想喝一两口小酒。-> Within ginger candy is a considerable amount of ginger flavour, after eating the first bite, the first taste is sweet, after sucking on it for a bit, the ginger flavour will come out and you get have a spicy ginger feeling. Keep inhaling sharply, wanting to reduce this spiciness, not knowing that more and more spiciness will follow, intolerable, spat it out halfway through, this kind of candy will typically be bought by a family's older individuals, elders really like this kind of spicy-sweet feel, to the point of also wanting to drink a couple gulps of liquor.

世界上最好吃的十种甜点，吃过六种，算我服！-> 10 of the world's most delicious desserts, eaten 6 types, count me in!

1、布朗尼蛋糕--美国 -> Brownie--America

布朗尼蛋糕属于重油蛋糕的一种，但它和一般重油蛋糕的区别在于通常较薄且较结实，不像普通蛋糕那样松松的, 而且一定是巧克力口味 -> Brownies are considered a type of pound cakes, but they are different from regular pound cakes in that they are usually on the thinner and sturdier side, unlike the regular cakes which are fluffier, and brownies need a chocolate flavour.

2、提拉米苏--意大利 -> Tiramisu--Italy

提拉米苏是一种带咖啡酒味儿的意大利甜点 -> tiramisu is a type of coffee-flavour containing Italian dessert.

10、乳酪蛋糕--阿拉伯 -> Cheesecake--Arabic

这类蛋糕介于蛋糕和甜点之间，因而越来越受人关注 -> this type of cake is a cross between cakes and desserts, and because of this, more and more people have given it attention.

[veganfoody]

Taro Sago

Easy to make Taro Sago - a popular classic Hong Kong dessert soup. A spoonful of hearty soft taro in sweet creamy coconut milk with bouncy melty tapioca pearls. Bursting with deliciously sweet aroma and satisfying mouthfeel. Enjoy this delightfully heartwarming or refreshing dessert!

[fatehbaz]

In the 19th century, British colonists faced several challenges in India, [...] [including] malaria. [...] The imperialists needed an answer to the problem and they found it in quinine. [...] [T]he British promptly embraced quinine, consuming tonnes of it every year by the mid-1800s. [...] Quinine was so bitter that soldiers and officials began mixing the powder with soda and sugar, unwittingly giving birth to “tonic water”. [...] [I]t prompted Winston Churchill to once proclaim, “The gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.” [...] If by some good fortune malaria did not claim them, plague, cholera, dysentery, enteric fever, hepatitis or the unforgiving sun could. Preserving and protecting the body was [...] crucial to the success of the colonial project. As historian EM Collingham aptly summarised in her study, “The British experience of India was intensely physical.”

One way the colonists tried to deal with this challenge was through food and drinks. “The association between food and the maintenance of health was a concern of Anglo-Indian doctors, dieticians and the British authorities throughout the duration of colonial rule [...],” writes Sam Goodman in Unpalatable Truths: Food and Drink as Medicine in Colonial British India. [...]

---

The Medical Gazette, for instance, recommended treating dysentery with a “low diet” comprising thin chicken soup [...]. Botanist-physician George Watt too extolled the virtues of sago. In A Dictionary of the Economic Products of India (1893), he wrote that sago is “easily digestible and wholly destitute of irritating properties” and in demand [...]. For fever, weakness and sundry ailments, beef tea [...] was considered an ideal remedy. And for cholera, The Seamen’s New Medical Guide (1842) prescribed brandy during the worst of the sickness and half a tumbler of mulled wine with toasted bread and castor oil [...]. Ship masters and pantrymen would stock their vessels with foods with known medicinal benefits such as sago, arrowroot, lime juice, desiccated milk and condensed milk (the iconic Anglo Swiss Condensed Milk tins, later known as Milkmaid, enjoyed a permanent spot on British ships).

---

Businessmen too recognised the precarity of life abroad and realised that therein lay a perfect commercial opportunity. By the 19th century, numerous companies had cropped up across Europe, including in England, that would sell food in hermetically sealed tin containers.

One of these was Messrs Brand & Co. Recommended highly in Culinary Jottings for Madras by Colonel Robert Kenney-Herbert, Messrs Brand & Co had several offerings [...]: essence of beef, concentrated beef tea, beef tea jelly, meat lozenges, [...] potted meat, York and game pie, and A1 sauce [...]. Another company, John Moir & Sons, focused mostly on canned soups [...], selling oxtail, turtle, giblet and hare.

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By the late 19th century such was the popularity of canned foods that rare would be the pantry in a colonial home that didn’t store them along with medical provisions like opium, quinine, chlorodyne and Fowler’s solution (an arsenic compound). [...] As Flora Steele and Grace Gardiner wrote in The Complete Indian Housekeeper and Cook, “A good mistress will remember the breadwinner requires blood-forming nourishment, and the children whose constitutions are being built up day by day, sickly or healthy, according to the food given them; and bear in mind the fact that in India, especially, half the comfort of life depends on clean, wholesome, digestible food.”

To assist the British woman in this ostensible duty, there were a number of cookbooks and housekeeping manuals [...]. The Englishwoman in India, for instance, published in 1864 under the pseudonym A Lady Resident, had a whole section with recipes for “infants and invalids”. These included carrot pap cooked into a congee with arrowroot [...] and toast water (well-toasted bread soaked in water). Steele and Gardiner too had a few recipe recommendations [...], including champagne jelly (“most useful in excessive vomiting”) and the dangerous-sounding Cannibal Broth (beef essence), which they said should be consumed with cream [...] to treat extreme debility and typhoid. [...]

---

One dish born of this encounter was the pish pash. The pish pash is considered an invention of the colonial cook, who adapted the kedgeree – the colonial cousin of khichdi – into a light nursery food. The famous Hobson-Jobson defined it as “a slop of rice soup with small pieces of meat” [...]. None other than Warren Hastings, the first governor-general of Bengal, gave confirmation of its efficacy when in 1784 he wrote to his wife from the sick bed [...]. There are enough records to show that the imperialists counted marh (starch water from cooked rice) and bael (wood apple) sherbet among their go-to remedies and benefited from the medicinal qualities of chiretta water and ajwain-infused water.

---

Text by: Priyadarshini Chatterjee. “How food came to the rescue of the British in India.” Scroll.in (Magazine format). 26 April 2023. [Bold emphasis and some paragraph breaks/contractions added by me.]

[morethansalad]

Taro Coconut Sago Dessert Soup 椰汁芋頭+芋圓西米露 (Vegan-Friendly)

[allium-girl]

Taro Coconut Sago Dessert Soup (椰汁芋頭+芋圓西米露)

[hoshikarin]

A Filipino childhood dessert favorite 🥥🥣 Ginataang bilo bilo is like a Filipino coconut soup with glutinous rice balls, sago, jackfruit (langka), and sometimes bananas 💛💜 A little creature poking out from the edge of the bowl

[berylcups]

Dolce in casual/alt clothing. 🎃 she has a cute pumpkin hair tie, ready for spooky season! Because I’m bored here’s some more dolce-y info down below 🤡

Notable quotes:

“shěn mè lái dě? shěn mè lái dě?“ (what is this? What is this?)

You guys really forget that where I come from—Singapore is like the melting pot of the East…. Well… more like a hot pot. We mixed a little but stayed separate enough to know the difference between each other’s cultures. And that includes English. I speak it. It’s just not my favorite language to speak in.”

“Is this country full of careless fools?! I put MY HANDKERCHIEF RIGHT HERE! So we can have THIS SPOT! Does Italy not respect the unspoken rule of chope-ing?! These ass-dicks moved it to the other table IN THE SUN!!! What do you mean you don’t know what Chope-ing is?! It’s putting your belongings down to reserve a seat or table! This is what we do at Hawker Centers in Singapore! I know we’re not there captain obvious! But I thought EUROPEANS were civilized!”

“I’m not dumb. I know the sign of the cross. The Father…Son…and Holy Spirit. My caretaker taught me prayers before bedtime. And… I DID go to a Boarding School in Napoli you know. I just don’t really believe. Too many rules and forgiveness. 2 things I just cannot do.”

Favorites:

Favorite Band/Artist: Jun Togawa

Favorite Color: mint green

Favorite Animal: fennec fox

Favorite Movie: grave of the fireflies (she likes to cry)

Favorite school subject: geometry

Favorite Meal:

Appetizer/Side dish: Tonjiru , miso soup with fried tofu

Entree: Chili Crab and Seafood Linguine( Filipino spaghetti is her guilty pleasure and comfort food)

Dessert: Melon sago, Halo Halo

Drink: Boss Canned coffee and Limoncello cream

Snack: Melon sorbet, seafood cup ramen

Food/Drink Dislikes:

Appetizer/Side dish:

Entree: anything that has strong smelling cheeses (Gorgonzola) she won’t let ANYONE eat it in her vicinity and beef tendon

Dessert: there’s literally no dessert that dolce doesn’t love… unless it’s Durian flavored.

Drink: umeshu

Snack: olives, cheese platter

Additional notes (any other details you wanna add about your OC?):

She picked up a habit from her caretaker that never seemed to fade. Dolce points with her lips. A Filipino trait called “pagmumurá”. Her grandparents thought it was endearing since it showed they had a close bond so they never discouraged it.

As a child she wanted to be a Star. But she learned about the tragedy of Pepsi Paloma from her caretaker so she decided she wanted to be famous from the “background” by being a fashion designer. She thinks about past child stars a lot and hopes they weren’t taken advantage of. This was a core memory for her that many adults cannot be trusted.

She has a soft spot and high respect for foreign domestic workers in Singapore. They work very hard to make higher currency to take back to their home countries. She misses her family’s caretaker Tala who she saw as an older sister/ mother figure.

Love is a powerful thing that Dolce obsesses over. She only got any love and attention from her maternal grandparents and their Filipino caretaker until her grandparents passed away from cancer and old age. Her grandparents and Dolce adored the Caretaker. When she had to go back to the Philippines Dolce felt like she was losing the closest thing she had to a real mother.

Cannot swim for her life. Her biggest fear is thalassophobia and she drowns to death in the canal after passing out from hypoglycemia.

Refers to Risotto as lǐng xiù (leader) and the boss as guai lan (irritating,loathsome, strange dick)

She reacted the most violently to Sorbets death by getting ill out of disgust and shock. She hasn’t been able to eat solid food for 2 months after that.

[thebleedingwoodland]

Ayam Goreng Kremes

Whole fried chicken with Kremesan (a crunchy condiment) ... The kremesan is an additional or complementary menu made from flour fried crispy) and sambal

2. Nasi Bakar Cakalang Pete Sambal Matah

"Grilled rice" with Cakalang fish (Skipjack Tuna fish) and pete (bitter bean or twisted cluster bean in English) and sambal matah (Balinese onion sambal)

3. Soto Mie Bogor

Noodles soup from Bogor, West Java, Indonesia, served with beef and emping (melinjo chip).

4. Bakmi Ayam & Teh Tawar

Chinese Indonesian noodles with minced chicken toppings & unsweetened tea

5. Nasi Bakar Ayam

"Grilled rice" with shredded chicken meat and sambal.

6. Indomie Rasa Rawon Pedas Mercon

Indomie with spicy rawon flavor. Rawon is beef soup cuisine from East Java.

7. Soto Betawi

Hearty beef soup from Jakarta consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander.

8. Ubi Goreng, Aneka Kue Basah : Kue Bugis Suji Pandan, Kue Lapis, Cantik Manis

Ubi Goreng = Fried sweet potato. Aneka Kue Basah = assorted Indonesian wet cakes. The wet cakes are made from rice flour.

Kue Bugis Suji Pandan is wrapped in banana leaves. It is traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. Made from sticky rice flour which is given a natural green color from pandan or suji leaves.

Kue Lapis consists of two layers of color, which is what gives this cake its name. This cake is made from rice flour, tapioca flour, coconut milk, granulated sugar, salt and coloring. This cake is steamed each layer before the layer on top is added.

Cantik Manis has white colour and has glutinous fillings inside. It is traditional snack mixture of hunkue flour, pearl sago, and coconut milk.

9. Aneka gorengan di etalase: Otek-Otek, Martabak Telor, Bakwan, Ubi Goreng, Nanas Goreng, Pisang Goreng Madu

Assorted fried foods in display case: Otek-Otek (fried shrimp) Martabak Telor ( Indonesian thick folded crepe made from eggs), Bakwan is batter (Wheat flour, egg, water), vegetables (shredded cabbage, carrots, beansprouts, corn, scallions), Ubi Goreng (Fried Sweet Potato), Nanas Goreng (Fried Pineapple), Pisang Goreng Madu (Fried Banana with Honey)

10. Oleh-oleh dari Jakarta, Jawa, Bali, kue basah

Food gifts from Jakarta, Java, Bali, wet cakes

I don't need drugs and I do not smoke in real life. Delicious food in my own country is enough as stress reliever.

[missguomeiyun]

dinner @ CQ Noodle & Bubble

CQ Noodle & Bubble (where CQ is short for "Chong Qing") - a Chinese noodle place on 104th Street. I had thought it took the location of another noodle place but no, I was wrong. The one I was thinking of still exists haha

Clara & I came here for our Christmas dinner last month. We came on a Tues late afternoon around 4:30. Once you open the door & walk in, you'll breath in a mix of Sichuan spice & sweet bubble(/bubbletea powder?) aroma. It's quite the mix of fragrances!

So the reason why we came was bcos. .. I suggested it. TBH, I'm not big on the whole Sichuan spice/mala flavour. I wanted to come & try the cocunut mango slush. I can't remember where/how I discovered that this place has this item. .. but it's not a common item on menus here. I don't think the English name gives an accurate description of this drink but tranditionally, this dessert-drink contains mango, pomelo (some places replace it with grapefruit), sago (the small white kind; NOT the large black sago pearls in bbt), coconut milk & milk/cream.

Their main menu (photo I took in-store).

I say the main menu bcos this was the double-sided laminated sheet (with the drinks) but they also this page-protector bundle(?) that had other menu items as well. I didn't take pictures of that unfortunately. But it had basically colour-photocopied pages of some appitizers, like marinated cucumbers, braised egg, wings, along with some seasonal items, I would say. Clara has been here before & she said she did not see this 'other' menu last time she came.

Interior. I didn't get a full-view shot bcos there were other customers during our time there. My attention was drawn to the chopstick holder & the fact that each table has a bottle of vinegar! In case you're wondering what's so special about the chopstick holder. .. they actually used a Knorr chicken essence powder container lol Google that if you don't know what that is!

My sad drink. . . . . .

It came & I as like . .. is this the right one??? It is so pale in colour & there's no sago pieces; no visible mango. .. I guess they did say slush so maybe it's all like blended??? But that name, then, would be completely not applicable.

I don't usually inquire about items at a restaurant after it arrives art the table but I ended up asking about it. I was like where is the grapefruit/pomelo topping??? The staff said they ran out & asked if I wanted other toppings as well, in which I refused. I left the drink untouched/unpoked on the side as Clara & I waited for our mains. When the staff came by to bring our food, she offered to have the drink be taken off the bill if I didn't like it. & I said, it's okay (bcos. .. I'm just not that kind of person). -.-"

BUT I must say, it turned out to be "useful" bcos. ..

Our noodles were large-portioned & NUMBLING-LY SPICY!

Clara's intestine (mild spicy) noodles & my braised beef (medium spicy) noodles.

One sniff & your sinus will be cleared lol

I'm quite good at spicy foods but this was just . .. kinda painful. I'm not good with Sichuan spice but thought mild might be too mild so I went for the safe "medium" but then . .. few bites in, I was regretting it a little xD therefore, it was actually a good thing I kept the slush bcos I needed it! I honestly couldn't tell if it was actually watered down or if it was quite sweet bcos truthfully speaking, my mouth was all numb & tingly. Anything cold just felt cold, you know, & offered temporary relief.

That being said, noodles were great. Beef was great! Their meat had a nice balance of lean & fatty parts. & for these reasons, I finished it despite being uncomfortable lol

We also got a side of chicken & mushroom wontons in soup to share. It's not really a side but a main menu item but when it's shared by 2, it's a good portion as a side. I didn't like this very much. I have high standards for wontons bcos our homemade ones are really good (store bought wrapper with my mom's filling). I think I just grew up eating my mom's so anything diff, even if it's the same ingredients, it's just not the same. I found the filling quite stiff & there wasn't much mushrooms in it (ie: felt like a ball of dry meat). OR maybe northern Chinese wontons are like this! I'm not sure! The broth was also not flavourful; just very strong in sesame oil. Sesame oil doesn't have much of a savoury flvaour, it's a condiment, really. So the soup was quite bland =(

Would I come again?... I don't know.

I'm usually quite decisive but the reason I don't know is bcos I have other menu items that I'm intersted in but I really didn't enjoy this meal as a whole. So a visit #2 is =/ would it also be disappointing? Or would it blow my mind?? I wanna try the hot pot beef noodles & the Yunnan coffee bcos. .. it's coffee! Like is the bean from Yunnan? Is it powdered instant coffee that's labeled "Yunnan coffee"? lol they don't have a particular brewing method so. .. I am interested in what kind of Yunnan coffee they serve.

What do you think? Revisit? or no?

I mean, it's probably worth another try & if it's disappointing again, I'll stop lol

[theapea]

Simple Nilagang Baboy

Today I made Nilagang Baboy for dinner (Boiled pork soup)

Nilagang Baboy is a very common filipino food which is a soup dish with either pork or beef (if made with beef we call it nilagang baka), pechay, potatoes, corn and, sabba bananas. Nilaga directly translates to “boiled” and Baboy means pork. If translated literally, the dish is simply called…. Boiled pork. Not quite appetizing to hear in english but when I hear this dish, I just go back to those moments where it’s raining season and so cold but my mom cooks a warm batch of Nilagang Baboy or Nilagang Baka and everything feels right in the world.

Today I didn’t add some sweet corn and sabba banana since we don’t have those right now. It would have been more perfect with those but it’s just too hot in the Philippines right now and the remaining sabba bananas that we had were turned into sabba con yelo by my papa and brother. It’s a cold filipino desert, similar to a halo-halo with less ingredients just shaved ice, sabbah bananas cooked in sugar syrup and evaporated milk drizzled to your preference and sometimes sago (clear tiny tapioca pearls).

Tbh my Nilaga today looks really sad and incomplete but my brother still liked it so it’s not too bad I guess. Next time I cook it I will add sweet corn and sabba bananas.

Oh! Yesterday I cooked my little sister and younger brother’s favorite chicken adobo.

The picture made it look so ugly but it was pretty good. One of my sisters complained again that I cooked too little and she cannot grab multiple servings (she already had 2). Yesterday we found out two of my younger siblings got achievements at school so I cooked their favorite meal. Lucky for them I can cook this dish with my eyes closed now. The sauce was just the right amount of thickness, Not too dry but not too watery, very saucy. It’s so flavorful, on the saltier side when eaten by itself but not too salty, just a little saltier than usual. When eaten with rice, the flavor is just right.