Comfort Food: My Second Home

Franco's Note: Small change this month. The Three will be writing about comfort food we love--where we go or what we make when we need the soothing fix that our favorite foods can provide. Enjoy.

I was trying to figure out which Pancake House memory to write about. Should it be about A) the time I used to order the three-piece Panchicken whenever I dined there? (This was over a decade ago, when my waist was, oh, a good three or four inches bigger. Growing up with older brothers who had voracious appetites kind of messed up my eating habits a bit...) Or B) the time some former co-workers and I were sitting around a table, talking about which resto we could eat at every single day of our lives. (When N declared, "Pancake House!" we all nodded in agreement.) Or C) all the times my best friend and I had brunch there to celebrate her birthday or mine. (It's tradition.) Or D) the time the waiter at my usual Pancake House branch tried to guess what I would order. (I was in a chocolate-chip pancake phase. I'm predictable that way.) Or E) the times I would take a late lunch break, just to avoid the crowds and to spend some quality "me" time. (I'd whip out a magazine or a laptop and enjoy the solitude.)

Obviously, I settled on "all of the above."

With Pancake House, it's not just about that one experience, or that one dish that comforts me. It's about years of memories, time spent with people that mattered, lunch breaks used to catch my breath. Pancake House isn't just about comfort food--the place itself is comfort. It's my refuge, my reward, my routine, my happy place!

That said, there are a few things that are on rotation in my "to order" list:

The House Specials Set (pictured above). This includes their three bestsellers: Spaghetti with Meat Sauce, The Best Tacos in Town, and one-piece Panchicken. A slice of garlic bread is thrown in for good measure. When I have different types of food on my plate, I normally like ending my meal with my favorite item--a save-the-best-for-last kind of thing. But whenever I order this set, I can't seem to decide what deserves that last bite. (Today, it was the Panchicken.)

Chocolate Marble Waffle. This is a classic golden-brown waffle with some chocolate syrup mixed into the batter, and with peanut butter on the side. When the best friend and I have brunch, we normally order a two-piece Panchicken and a Chocolate Marble Waffle, then split the two dishes. We throw in mashed potatoes as well.

Mashed Potatoes. I remember someone telling me that Pancake House mashed potatoes come from a box, so they're not made from real potatoes. I have no idea if this is true, and, frankly, I don't really give a hoot. They could be made of civet droppings for all I care, and I'd still be convinced that they're the best mashed potatoes ever. Especially with that gravy. Gracious, that gravy. I actually like that it's ever-so-slightly lumpy.

Fiesta Taco Salad. When I feel like I need veggies, I order this. I could fool myself into thinking that it's good for me. (Never mind that it's got Chippy and a mound of cheese.) The dressing also has an asim factor that I really like. This is the only salad that leaves me full after I eat it.

Chocolate-chip Pancakes. With a heap of chocolate chips mixed into the batter, a bit of butter cream on the side, and loads of maple syrup, this little beauty probably has a day-and-a-half's worth of calories in one serving. But I manage to delude myself into thinking that it's breakfast food, so it must be good for me. Right?

Sigh. Pancake House. I could live there.

Table Suggestions: Yummy Weekend at Salcedo Market

This coming Saturday, Yummy Magazine is coming to Salcedo Market.

To celebrate Salcedo Market’s 4th Anniversary, Salcedo food retailers will be selling delectable dishes inspired by the pages of Yummy Magazine. With every purchase, Yummy will be giving out fun Yummy merchandise.

Come and join in the goodness. See you there!

Comfort Food: Northbound Dining

Fried Bean Curd with Shitake Mushrooms in Oyster Sauce

Franco's Note: Small change this month. The Three will be writing about comfort food we love--where we go or what we make when we need the soothing fix that our favorite foods can provide. Enjoy.

I'm sitting at a table of female fashionistas, feeling a bit out of place.

When a fashion editor turns to me (trying to make polite small talk) and asks, "So I hear you are a serious foodie, what restaurant do you like?" Without batting an eye, I respond, "North Park." She looks surprised by my answer. "North Park?! I thought you were serious about food?"she inquires in a perturbed tone. After a moment of thought, I turn myself toward her and say, "I love food. And why not North Park? The service staff is fast, polite and efficient. The decor is functional yet stylish and the food is great value and consistently good. What more could anyone ask for? " End of small talk.

When people label of you as a foodie, they always assume that your choice of favorite restaurant will be formal, expensive and always fine dining. Admittedly, I do enjoy the Antonios', Lolo Dads' and Tsumuras of the world. Believe me if I could eat at such places more often, I probably would. But honestly, who could possibly afford it? Beside, isn't too much of a good thing just too much?

I'm getting off point.

As I've said before, the one thing that any restaurant guest wants (beyond the obvious: delicious food, great service and interesting ambiance) is consistency. Sometimes, all I want is the comfort that comes with the knowledge that when I sit down for a meal, I know exactly what I'm getting. More often than not, it's always satisfyingly delicious. So, why not North Park?

The order is always the same. The ever-reliable Pinsec Frito (P67 for 4) and the crispy-on-the-outside-but-tender-on-the-inside Salted Garlic Squid (P165) are definitely must-orders.

But what I truly love are the Fried Bean Curd Skins with Shitake Mushrooms in Oyster Sauce (P114) and King Dao Spareribs (P160). It's hard to resist biting into those deep fried bean curd skins shaped into cocoons of airy crunchiness. Accompanied by the contrasting texture of the soft, smooth shitakes and lightly covered with a sweet, tangy oyster sauce, this dish is North Park simplicity at its tastiest. Maybe it’s the pork covered in gooey, red glaze? Or maybe I just love eating my food with my hands? Whatever the reason, I love the King Dao Spareribs. Normally, I have an aversion for brightly colored food. But this Cantonese dish of deep fried pork ribs keeps calling my name every time I visit. There are many other items I haven't tried on the menu but why struggle against the urge?

King Dao Spareribs

There are as many definitions of comfort food as there are people. For some, comfort food is feasting on mom's steaming hot, home-cooked tinola at the family table. For others, it's a garlic and cheese, thin-crust pizza shared with friends. While for others, it's munching on a warm chocolate chip cooke while in bed, snuggled under the blankets. However you define comfort food, it's always about savoring the memories, the emotions and the sense of well-being that only these foods can provide.

North Park
P. Guevarra Street
San Juan, Metro Manila
Telephone: (02) 73737 (for delivery)

Table Recipes: Honey Ice Cream with Salted Pistachios

I love Ilog Maria Honey.

Located in Silang, Cavite, Ilog Maria is owned and operated by Joel and Violaine Magsaysay. The honey they harvest and package onsite is a testament of their passion for creating the very best of this sweet, golden syrup. Since A. and I found ourselves in the area, we decide to pass by and pick up a 'few' bottles. With a shelf half-filled with honey, I figure it's time make an ice cream I've wanted to concoct for a while now.

This ice cream was inspired by a dessert I had at a Greek restaurant (whose name escapes me at the moment). It was in a short glass filled with a cool, Greek yogurt covered with a layer of sweet, citrus-flavored honey. The dessert was finished with roughly chopped pistachios sprinkled on top. So simple, yet so amazingly elegant. An unforgettable dessert.

I’m actually surprised I didn’t make this ice cream sooner.

Honey Ice Cream with Salted Pistachios
Adapted from The Perfect Scoop by David Lebovitz

• 1/2 cup good-flavored honey
• 2 cups heavy cream
• 1 cup whole milk
• 1/4 cup sugar
• 1/2 salted pistachios, coarsely chopped
• Pinch of salt

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Add the honey into the pan and warm over medium heat until the sugar and honey are fully incorporated.

Remove from the heat and add the remaining 1 cup of cream and 1 cup of milk.

Chill the mixture thoroughly in the refrigerator. When ready to churn, freeze the mixture in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the salted pistachios.

Makes 1 litre

Most cookbooks suggest freezing the churned ice cream for at least two hours. I usually like freezing mine overnight. I like make sure that everything properly sets. It's an excruciatingly long wait.

By the next morning, I'm up early. Time for an early morning taste test. I take my first spoonful. The velvety smooth cream gives way to the orange, citrus tones of the honey. It is sweet but not overtly so. The creaminess is broken up by the crunch of the mint green pistachios. The nuts are still salty but their savoriness only helps highlight the sweetness around them.

This frozen dessert is all about the honey. My wait for the right kind of honey was well worth the delayed gratification. To date, this is my favorite ice cream.

Franco’s Note: A reader asked me off-line why I always make my ice creams, Philadelphia-style a.k.a. without eggs. Answer: For whatever reason, the people I make ice cream for seem to like it better without the custard-like quality the eggs bring to the mix.

Thank you to Eric Lacson for the lovely photo.

Ilog Maria
Km. 47 Aguinaldo Highway
Silang, Cavite
Telephone:(046) 865 0018
Website: www.ilogmaria.com

Comfort Food: Love is a Dish Best Served Hot

Franco's Note: Small change this month. The Three will be writing about comfort food we love--where we go or what we make when we need the soothing fix that our favorite foods can provide. Enjoy.

A good lot of my fonder memories of childhood have something to do with the food and beverages I used to consume when I was younger: from the hot chocolate made from tablea we used to make at home, to the glass of taho my brother and I had almost every morning, and the putobumbong, sinampalukan, kalderetang may gata and tinumis that was ever-present in our visits to my grandparents' home.

When I was given the topic for my guest entry, I actually found myself a bit distressed. My ideas of comfort food are actually pretty boring: cereals, fruits and, well, a good home-cooked meal. I sat on it for days, knowing that there was something I find comforting that was a lot more interesting than the aforementioned. And then it came to me: ginataang halo-halo.

A wonderful medley of saba (cooking bananas), gabi (taro), kamote (sweet potato), langka (jackfruit), sago (tapioca pearls), ube (purple yam) and bilu-bilo (rice flour balls) in gata (coconut milk), this dish isn't just about how delicious everything is together, but also the different textures that you encounter in a spoonful of it, in a bowlful of it. I remember that the moment I had my first bite, one with an especially large bilu-bilo, I fell in love.

You can probably tell by now that my favourite part of this particular Filipino snack are the rice balls. They're soft, chewy and faintly sweet. They're usually just white in colour, but you may have them in yellows (langka or mango), greens (pandan) and purples (ube). Whether they were multihued or devoid of added flavours, they were all perfect to me. I'd go to the big pot full of ginataang halo-halo and purposely put more of the bilu-bilo (and sago!) and less of everything else. And that, right there, is Love in a Bowl, in Joeyland.

More than fruits and more than cereals, ginataang halo-halo gives me a very distinct sense of comfort. Sitting myself down with a hot bowlful of it, I'd inhale it's scent and already feel better. And the moment that the first spoonful of slippery sago, chewy bilo-bilo, and earthy root crops slides down my throat, my mind tells me that everything's going to be okay, that I'm home and I'm safe. And I don't think a dish can get any more comforting than that.

Many thanks to Joey of Manila Foodistas

Table Conversation: See Spot Run

It was inevitable that someone would name a food site after a dog. After all, how many poodles have been named after food? (Here Pickles, or Cookie...) That said, however, it is not surprising that more dining/drinking/just going out sites would come up, given how rabidly we Filipinos are at going out and having fun. SPOT.ph isn't a new idea, though. There have been others (clickthecity.com comes to mind). So, is this new puppy just another mutt? We decided to check it out for ourselves. And I promise to keep the dog puns to myself.

The press release of SPOT.ph describes the site this way:

SPOT.ph sees the millions of men and women who live and work in Manila as the ultimate source of information on the city, and is a venue where locals rant and rave about everything from five star hotel restaurants to fast food joints to carinderias.

Hmm. Ok.

The site is true to itself in that regard. Open it and the first thing one sees are the reviews from the people, whether its a particular branch of North Park or some new place. Of course, this also means a ton of reviews to sort through, if one was deciding on where to go. It looks hip, with some decor going on in their headline icon a'la Google. And the food pictures looked good.

It seems a little cluttered, though. It's not the amount of information being presented on each page, but how its being done. A quick side-by-side comparison with with clickthecity shows a similar amount of info, but the organization and layout of clickthecity makes it less of an effort to get to anything.

There are also issues with the database. I looked for an Italian restaurant in Navotas and ended up being showed the way to Cantinetta in Rockwell, where the profile said the restaurant had no parking. Eh? Some work on the resto entries and navigation is in order, I think.

Also, while I applaud the populist approach, would there be a way of actually filtering these myriad opinions into usable information for diners? The point of the site is to help people find spots to go to, right? Personally, I don't relish having to slog through dozens of reviews before I am able to form an informed opinion. Shortcuts? The star system is of course one of the simplest options out there, but that's done by other sites too. And I honestly don't get anything out of it. Five stars means it's good? In what way? Taste? Value? Ambiance? I know that if I read the reviews, I'll get to the details of those star ratings, but what if I did not have the time?

Do the comments of the members actually become useful to casual diners and browsers? I would think that the populist convention being used by SPOT would be great for establishing and fostering a community, but would it then leave casual browsers out in the cold? It may be too early to tell, since they've just passed the 1000 review mark (congrats, by the way), but these are possible foibles to their particular approach.

I find myself asking if I really need SPOT in my life. Is it another ipod in the sense that, now that I have one, I cannot live without it? Sadly, my answer is no.

SPOT's a cute, lively, yappy puppy. Too bad I'm into big dogs.

Table Conversation: Meet the Milo Dino

The Milo Dinosaur from Toast Box

I rarely take food recommendations from a five-year-old.

But today, I'm making an exception. Meet the Milo Dinosaur. A product of Malaysian coffee shops and hawker stands, this monster of chocolate goodness packs a wallop of flavor and in my case, a busload of childhood memories. It’s a simple drink. In a tall glass, mix yourself a regular Milo drink and put it on lots of ice. Here is what makes it a dinosaur. For the final touch, top it off with a small mountain of powdered Milo. Lovely.

There are two ways to tuck into this chocolate delight. For those of you who crave immediate gratification or just love your Milo dry, dig in immediately. Start spooning the mound of Milo in your mouth. Let the powdered chocolate melt into streams of sweetness and follow that up with a liquid Milo chaser. For others who can wait a little longer, let the dinosaur sit a while on the table. As you take sips of the Milo drink, the chocolate hump begins to absorb the liquid forming a dark, yummy sludge. Once the Milo drink is all gone, you are rewarded with a cool, gooey chocolate mush that tastes better than any fancy chocolate souffle.

It's been a quarter of century since I've had Milo. Maybe if someone had introduced me to this Milo Dino sooner, I wouldn’t have waited so long.

Many thanks to Ryan, a five- year old with impeccable taste.

Toast Box
Lobby Level
Trinoma Mall, Quezon City
Telephone: (02) 915 2856

The Travelling Table: Returning to Antonio's

from top left, clockwise
Cured Ox Tongue Carpaccio, Watermelon Calamansi Sorbet,
Raclette with Pickled Vegetables and Fresh Mesclun Salad with Raspberry Vinaigrette

How many ways can you say delicious?

Flavorful. Tasty. Appetizing, Yummy. Luscious. Delectable. Mouth-watering. Scrumptious. Delightful. Lovely. Wonderful. Savory. Pleasant. Enjoyable. Appealing. Enchanting. Charming. First Class. First Rate. Superior. Excellent. Fabulous. Orgasmic. Good. Great.

I say Antonio's.

from top left, clockwise
Crispy Deboned Lamb Ribs with Garlic Egg Noodle, Flourless Chocolate Cake
Roasted Duck Breast with Braised Red Cabbage, Spicy Felchlin Chocolate Ice Cream with Fresh Marshmallow

I'll get out of the way and let the pictures speak for themselves. And to answer your question-- yes, it is as good as it looks. Delicious, in fact.

I shall stop now before I hurt myself.

Antonio's
Barangay Neogan
Tagaytay City, Cavite
Telephone: (046) 413 0975 or (046) 413 1054
Celphone: (0917) 899 2866
Email: antoniosfarm@yahoo.com

Table Suggestions: Green Daisy

The power of word of mouth.

I had first heard of Green Daisy in, of all places, Ilocos. During one of our many late-night, post-dinner conversations with our Sitio Remedios hosts, Dr. Joven Cuanang and Rene Guatlao, our discussion once again turned to food, more specifically, restaurants we love. Dr. Joven and Rene were all raves about a woman who not only farms her own organic produce but also manages a small restaurant and does most of the cooking as well. I was intrigued. A couple of weeks pass. Back in Manila, I pick up an issue of Yummy magazine. Lo and behold, there's a small feature about Green Daisy. I take it as a sign. With a whetted appetite, I add this restuarant to my (ever-growing) list of places to try. Months later, I'm finally here.

"The preparation of our food begins in the farm, in managing and sowing the soil, employing only organic and sustainable methods and continues through careful preparation in the kitchen with love."

- Daisy Langeneggar, Yummy magazine, March 2008

In a nutshell, this is what Green Daisy and, its driving force, Daisy Langenegger are all about. A champion of sustainable organic farming, Daisy opened the doors of Green Daisy to provide a venue where organic farmers and the consuming public can interact. As Daisy's guests, we are able to savor the flavors and nutritional benefits that this system of cultivation provides.

Green Daisy is located in Quezon City, on the outskirts of the UP Diliman campus. Don't let the unassuming facade fool you. Surrounded by light and bathed in greenery, eating at Green Daisy is more like dining in friend's home instead of restaurant. In fact, it is Daisy's home. Daisy has not only created a comforting, green oasis for her dining guests but she has also made a small retail space selling produce and products for patrons who want to take home a memory of their organic experience.

from top left, clockwise
Grilled Lamb Chop with Organic Vegetables and Wild Rice, Pasta with Clams and Herbs,
Shrimp Curry with Organic Vegetables and Wild Rice, Organic Mixed Salad

Most dishes in restaurants come with the proverbial sides. Grains, leaf or root vegetables and even fruits are almost expected to accompany every plate. Unless it's a soup, salad or vegetarian meal, the diner's focus is always the protein. Some of us ignore these side garnishes. Others consume them without much thought or consideration of their flavor or texture. But at Green Daisy, vegetables, grains and fruits are given equal or even top billing on the plate.

For the record, our dishes of organically raised, Grilled Lamb (P450) and a spicy Shrimp Curry (P390) were well-seasoned and flavorful. But what was truly an eye-opening experience was tasting vegetables dishes like the Green Squash Soup with Cilantro (P180) or the Mixed Organic Salad with and Herbed Aioli Dressing (P180). Fresh from the farm, unspoiled by chemical fertilizers and pesticides and conscientiously prepared in a home-styled kitchen.

Our only issue with the food: Big eaters may perceive the servings as undersized given the prices asked.

Since the food here is not about mass production, guests do pay a premium. At Green Daisy, it's about a return to the basics of farming and the raising of livestock that not only improves the nutritional value but also heightens the natural flavor of their ingredients. It's about the quality of the food, not the quantity. It's about an experience of eating better, eating smarter.

That's an intangible you cannot put a price tag on.

Franco's Note: Call a day ahead. Dining is by reservation only and most dishes must be pre-ordered. It's a home kitchen and Daisy does most of the cooking herself.

Green Daisy
20 Maginhawa Street
UP Village, Quezon City
Metro Manila
Telephone: (02) 922 2409
Cel phone : (0917) 814 8262

On The Table: Marilyn and Gwen Dee of Angelati Italia

Marilyn and Gwen Dee are sisters who share many passions. One common passion of particular interest is their love for Gelato. Because of their love of this creamy frozen delight, they ventured to establish their own gelato brand called Angelati Italia. From a course in gelato making in Italy to recently opening their first gelateria at the SM Megamall, things seem to be going 'creamingly' for these sorelle del gelato.

Who in your life has influenced your gelato making the most?

It would be each other. Gwen and I are really close with only one year apart in age. Both of us are born in June which makes us both Geminis. So in that aspect, we are alike in many ways. With our close age, we always hang out together and share the same passions such as are traveling, food, arts, fashion, music, and others. When we see something interesting, we share it with each other. Our love for food and adventure has brought us to different parts of the world and there, we get inspiration.

Which book has had the biggest impact?

Does our recipe book count? =)

There’s no particular book that has a big big impact on us really. But its really our travels abroad. Trips to countries abroad really opened our eyes and Gwen and I, are really a pair that loves to try new things. When we travel, we really set aside money for really good meals and to sight see.

How was your first attempt at making gelato?

We were in Italy for gelato-making training and we were trying to compute or balance recipes and we realized that it wasn’t as simple as we thought it would be. We were still jet-lagged for our first day of training and it was hard to concentrate or stay awake. But when we finally got to our hands-on training, it got more interesting and fun. We had the chance to be imaginative and try out our own recipes and check if they are good. At the end of each day, we got to taste so many flavors and gelato just really makes us happy.

What made you decide to start Angelati Italia?

Gwen and I have always wanted to start our own business. In our many travels to Asia, we noticed that there are a lot of gelato shops. That really got us curious about the whole gelato business. We began to wonder why there are so few gelato brands in the Philippines when in fact Filipinos love Italian food, plus, the Philippines has such a hot climate that’s perfect for gelato. So finally, we took our growing interest one step further by going to none other than Italy, where gelato originated or was made popular. There in Italy, we saw how staple gelato is to their diet. Its as staple to the Italians as pizza and pasta. There’s practically one gelateria in every corner of every street. So, we proceeded by taking an intensive training on how to make gelato and present them in the same way as Italians do in Italy. And that’s how we started.

What is your favorite item on the your menu?

Gwen’s favorite are Blueberry Cheesecake, Scoop-a-Snickers, and Kibana. My favorite are Hazelnut, Pure Pistachio, Peach Mango, Crème Brulee. Our bestsellers are Blueberry Cheesecake, Pure Pistachio, Heavenly Tiramisu, Chocolates & Cereals, among others.

What was your most memorable ice cream/gelato experience?

Our most memorable gelato experience would be the first time we joined the Christmas Bazaar in WTC last Dec 2007. It was the first time we sold our gelato in the same way as we do it now in our gelateria in SM Megamall (with our showcase freezer and gelato displayed artistically with swirls and toppings). And literally, our gelato were selling like hotcakes! Shoppers were lining up just to buy Angelati Italia and we even had to replenish our stocks during the day. I don’t think Gwen and I got to sit down during the day because we had to attend to the customers. It was tiring but very fulfilling! We saw how Filipino consumers loved Angelati Italia and happy and satisfied they were when they eat our gelato.

Another memorable experience was the time we closed our very first deal with a restaurant. Prior to opening our gelateria in Megamall last May 2, we have already been supplying Angelati Italia to restaurants. So the first institutional customer we had was Cantinetta in Rockwell, which until now, is one of our best customers. We currently also supply to Caffe Caruso in Nicanor Garcia in Makati, Green Tomato in Shangri-la Plaza Mall, Mamou in Serendra, East Asian Creative in Rustan’s Glorietta, Mickey’s Deli in Jupiter Street, Bellissimo Ristorante in Scout Castor QC and Gran Caffe Casanova in Temple Drive QC.

Besides your own, whose ice cream/gelato do you love, local or foreign?

We both love Ben & Jerry’s Peanut Butter Cup. I also love Dreyer’s Cookies & Cream. There’s also another brand in Boston (we forgot what brand) but it is TWIX flavored. Yum!

What junk food do you love?

Gwen loves pizza! Almost at least once a week, she orders pizza and has it delivered to our house. My greatest weakness when it comes to junk foods is cookies. I love chocolate chip cookies especially those that are home-made.

Is there an ice cream flavour you just can't seem to enjoy?

None that we can think of now. But I heard that there’s ice creams/gelato abroad that’s wasabi flavored. I don’t think I’ll ever try that.

Just between us, what are your future plans?

We have plans of opening another gelateria hopefully within the year. We also would like to expand our concept to a café.

Angelati Italia Gelateria
Ground Floor, Building A
SM Megamall
Mandaluyong City, Metro Manila

For Direct Orders:
Celphone: (0917) 811 1411 or (0917) 899 0110
Telephone: (02) 562 2217, (02) 559 0316 (offfice hours only)
Email:marilyn.dee@gmail.com or dee.gwen@gmail.com

Table Recipes: Deep-Fried Tofu with Sichuan Pepper and Salt

Among the many Chinese dishes I love, this would probably be the one I love the most.

Since I've been working on improving my Asian cooking techniques, I decided to start simple. Kylie Kwong has a way of making Chinese cuisine accessible to those of us learning unique ins and outs of this ancient culinary art. Personally, I couldn't ask for a better tutor to help me bring some Sichuan goodness into my kitchen. I did however add some panko breadcrumbs to the mix (the orginal recipe only called a light coating of flour). The reason? I simply enjoy the extra crunch.

This tofu dish is simplicity at its tastiest. With every bite, the crispy, golden brown exterior gives way to the soft silkiness of the tofu within. With a sprinkle of salt and pepper, a squeeze of lemon and dip in some black vinegar, my taste buds are good-to-go.

Deep-Fried Tofu with Sichuan Pepper and Salt
Adapted from Simple Chinese Cooking by Kylie Kwong

• 1 x 300 gram pack silken tofu
• vegetable oil for frying
• 1/3 cup all-purpose flour
• 1/3 cup Panko breadcrumbs
• 1 egg, scrambled for egg wash
• Handful of coriander leaves
• 1 teaspoon Sichuan pepper
• 1 teaspoon sea salt
• 1 lemon in quarters

Remove the silken tofu the container. Slices the tofu into six 1-inch cubes. Drain off excess moisture.

Heat oil in a hot wok until surface seems to shimmer. Lightly coat the tofu in flour. Then cover the tofu in egg wash. And lastly, coat with panko breadcrumbs. Using a spatula, slow lower each piece into the hot oil.*

Deep fry tofu until light golden brown and crispy. Gently remove with a slotted spoon and drain away access oil.

Arrange the fried tofu on a serving platter. Sprinkle with ground Sichuan pepper and sea salt. Garnish with coriander leaves and serve with lemon quarters.

* Begin coating tofu when the vegetable oil is at proper frying temperature. The breadcrumb coat tends to get soggy if left standing.

serves 2-3

My personal choice for an accompanying sauce would be some Chinese black vinegar. But A. enjoys this dish with a sweeter Japanese Tonkatsu sauce. Enjoy.