Showing posts with label ribs. Show all posts
Showing posts with label ribs. Show all posts

Wednesday, July 20, 2011

In The Company Of The Fishes

It was the first day of showing for the second part of Harry Potter and theDeathly Hallows (a.k.a. HP7) and we took the last schedule for the show. We were both hungry so we decided to return to one of our favorite food shops in Trinoma -- Fish & Co.

This restaurant's specialty is, you guessed it, fishes and sea foods. Although they also offer pork and other meat based food in their menu, don't expect too much from them because they're really all about fishes. Which is why we tried two items: one of fish and another of pig. Another way to look at it is: one of specialty and one of experiment.

Location: Fish & Co, top floor,TriNoMa Mall
Food Ordered: New York Fish and Chips, Barbecue Pork Ribs ("Just for me" size)
Cost: 441.96 each (VAT Excluded)


She says...
Fish & Co.'s New York Fish and Chips have always been our favorite. I personally loved the parmesan cheese that is in every bite of this treat. The outer shell was crispy but it's amazingly soft and juicy in the inside. The blend of tartar sauce, pickles and garlic plus the squirt of lemon juice enhances the taste even more.

The fries siding is just your usual fried potato but with a less salty taste. Not sure though if it has lesser sodium content.

The barbequed pork ribs on the other hand was not so pleasing. The meat itself was bland. It tasted like boiled meat without even a hint of salt in it. Dipping it in their bar-be-que sauce gives it an average taste that appears notably to have had too much Worcestershire sauce added into it. Just maybe not my type. The seafood rice siding on the other hand was like jave rice, plain tasting, purely turmeric I guess. t didn't have a hint of seafood in it. All you can notice is the overload of red and green bell peppers.

She rates: NY Fish and Chips 5/5, Bar-be-que Pork Ribs 2/5,  Seafood Rice 2.5/5
He says...

As I said above, this is one of our favorite places to go to in Trinoma Mall. Their specialty here are their fish and chips, which they have three variants, and we found, through repeated visits, that the most favorable (for us) is their New York Fish and Chips. It has the taste of Parmesan Cheese all over it. The taste is still mild but you can remedy that by adding some of their special dip. You control the proportions of the dip's ingredients are but however you want to do it, it has the same taste but only differ in intensity.

Also, as said above, pork is not their specialty so I didn't expect much but their pork was still delicious anyway. It still had that flavor that could almost rival some very good steak houses but it has some flaws. The flavor isn't as full and the meat isn't as soft.

He rates: 5/5 New York Fish and Chips. 4/5 BBQ Pork Ribs

Saturday, July 2, 2011

Anne's Laboratory: Rhum Ribs


I saw I pack of short ribs lying around at the fridge for almost a week now thus I though it might be nice to cook something up. I've always like eating ribs as I find the meat really succulent. Just the thought of it makes me hungry. I'm not really sure how but the thought of cooking up rum ribs just stuck to my thoughts in a repetitive rhythms... that is, I just can't stop thinking about it.

So where did I begin? I searched online for recipes of rum ribs but I found them to be really complicated. I also do not have grilling equipment making it impossible to cook up rum ribs as their recipes have shown. So what I did is checked out all the ribs recipes and came up with my own version of rum ribs.

Ingredients:
1kilo short ribs
1/4 cup ketchup
1/2 cup soy sauce
1/2 cup chili sauce
1/4 cup dark rhum
1 cup packed brown sugar
1 can (439g) pineapple tidbits
2 cloves garlic, crushed
2 tbsp cornstarch
dash of black pepper

Directions:
1. In large pot, boil ribs in low fire until tender.
2. Mix ketchup, soy sauce, chili sauce, sugar, garlic, black pepper, and dark rum. Warm mixture but do not let it boil.
3. Place juice from pineapple tidbits in a bowl. Add in cornstarch and dissolve.
4. Add juice and cornstarch mixture to sauce mixture. Keep on low fire until mixture thickens.
5. Place tendered ribs in a pan. Add in the pineapple tidbits. Cover with sauce mixture.
6. Bake in an oven at 350 degrees Fahrenheit for 45 minutes.

She says....
This recipe reminds me of steak we had at Rack's. The sauce turned out to be really spicy hot. It you want a milder flavor, you can lessen the amount of chili sauce you add to the mixture. Happy cooking!

He says...

YUMMY! It is surprisingly similar in taste to my favorite steak house's specialty sauce. Only spicier. The sauce has a very full taste and not watered-down like most that are commercially available. Considering that the sauce itself was handmade by Anne. This is probably Anne's best cooking yet. Time will tell if and when she's gonna be able top this one on her next experiments.
The only problem I had with this dish is the use of Beef (it's the only meat available at that time). There are too much ligaments (the rubbery stuff) between the bones and the meat making it harder to separate the juice bits. Maybe pork would have been better..