Finer points of Maki Mi

My mom and I wanted to try out D'Original Maki Haus in Banawe for quite some time. Eventually, our curiosity (and hunger) gave way, and there we were, already ordering two large bowls of maki mi. Both of us are suckers for noodle dishes, and we try out different restaurants as soon as we hear of them (via friends and the food section of different newspapers).

While we were eating (or rather, slurping and chomping down), my mother was explaining the finer points of maki mi.

1. the broth should be thick but not too thick

2. the meat should be tender and not too coated with cornstarch

3. the noodles should be al dente...

Next stop, lomi!!!!!!!!!!

Company Formal Dinner, Oct. 29, 2009

Prawn Pomelo Salad with Smoked Salmon

Herb-Crusted Sea bass with Braised Eggplant

Tiramisu and Candied Orange Ice Cream

alien soup!!!!!

We were waiting for the floods to subside. As we watched the news of people from other areas of the metro with their houses submerged in floodwater, I cooked a quintessential food in times of rainy season --- soup. This is pureed spinach in broth with a bit of shrimp and egg. It might look a bit funky, but it tastes okay, plus there are a lot of nutrients in this soup.