Simple recipes Great in taste!

Simple recipes : Big in taste!
By: Aly Abaquin

When you think of Estee Lauder you think of cosmetics , perfume, and hair products.
So what’s a foodie like me tampering on the other side the fence: health & beauty?

Well did you know that Evelyn H. lauder ….authored her first cook book …...
In Great Taste: fresh simple recipes for eating & living well.
Let in your kitchen this cookbook as I did sample the recipes and quite as busy as I can be whipped up something that can an ordinary housewife, cook or just simply having fun in the stove…for you’ll discover the joy of cooking for your loved ones as I did.

We all know Ms. Lauder the Senior Corporate Vice President of the Estee Lauder companies and founder & chairman of the Breast Cancer Research foundation.

She is an authority in both health & beauty, so how can this two subjects intersect each other in this cook book. Simply put the book speaks of 125 easy to cook recipes that is good for you.

Tried & tested by the lady herself a good hostess for serving up small & large dinners with friends or just simply enjoying a cozy dinner with her husband.

Through the years she collected these recipes and wants to share to us the simple joys of cooking. As we will try to replicate the recipes ….. ala Julie when she was inspired to cook and discovered the French Cuisine from the cookbook of Julia Child. In the FOODIE MOVIE Julie & Julia.

In this case…. Aly & Evelyn… dreaming on I will simply try to replicate the food finds in this cook book …and seriously I am inspired by Lauder, the lady has STYLE…..

I will try to bring to life the some of the dishes in this cookbook and bring the pictures alive.
And Her MANTRA: Nourish the body & soul with healthy food.

She is advocating home cooked meals are better. After all “cooking for someone is an
act of love.” The kitchen is considered the heart of the house and each of everyone of us
has fond memories of their loved ones cooking up something special for us to eat.

FLASHBACK……..My memories of my childhood on how both my parents love to
cook.

Surprisingly we are lucky that both our parents showed us how to love the
kitchen…hence I inherited the way I cook of no measuring just feeling as shown by my Mom .. she always say to us ….”just trust your instincts then let go with the flow”…hmmmppp shades of Martha Stewart or The Barefoot Contessa.. …Ina Garten….
its in the genes….

That is how a foodie is born naturally I remember the days when my Mom used to do our breakfast her famous banana pancakes with maple honey syrup while for lunch she cooks her signature dish of Arroz ala Cabbana.. ( sautéed ground beef with fried egg on top of java rice & grilled bananas) take note the bananas are plenty in our neighborhood.

My Dad is in-charge of dinner and will whipped up his old trusted Pork/ Chicken Adobo (a Filipino national dish ) & onion noodle soup or the ever popular noodle dish “ Pancit” Stir fried veggies on top of crunchy rice noodles….. These foods are what we called throw everything in the WOK or Pot and presto instant 30 minute meals… BASIC MEALS that we enjoy partaking.

The 30 minute meals was happening way back in the 60’s in our household before Rachel Ray had her stamp on this slogan. Busy Parents EQUALS FAST COOKING…. So…

SO …Going back to the cook book.

Ms Lauder organized the recipes along this principles: to nourish you (Morning) energize you (Noon) & satisfy you (Night). She ensured you will enjoy preparing meals in the process.

Hoping these simple recipes are also fast to do but would not lack in taste.
While browsing from the pages I could see familiar Asian & continental recipes and
from the read on it is not intimidating to cook you just to have time for it.

So I tried my hand on the easy & simple recipes : the first
What else close to anyone’s heart any banana recipes for lunch while taking a twist in the salad ….I choose the avocado herb salad, and of course the Sole Fish with
toasted almonds & bananas… and finally scallops en papillote……

The scallops and fish is easy find in the grocery…..
Okey My Chef friend rolled up his eyes when I did The unimaginable ...get it from the supermarket…..but the scallops are freshly packed vacuumed packed & the fish is well preserved…as well

Well I told him everyone is busy these days and waking up early mornings to go to the fresh produce in a wet market is simply out of the question….a demographically aged group of 30s- 40s: upwardly mobile segment of this society, including me… as
example… as well as readers on this article can emphatize…

So SUPERMARKETS are gifts to us in this recession laden times. Making it quick and
easy cooking … so grocery cart, & coupons in hand off to the Grocery Saigon… style….

I relish thinking this is reality… Working Moms, Single moms, and Cooks in the middle class households has often or not has two jobs to juggle and cooking sometimes take a back seat to take-outs..

Welcome to 20Th century.. you’ll be surprise even in the if you get
home and bring yourself to cook & eat after laboring in the office for hours or simply braving the traffic back home….

As I discover it myself it takes a talent and genuine love for food that one cooks…and its not for everyone.. Unless your rich and you have a personal chef or a cook in the house that will pamper you in every food you desire…or you’re a hotelier wherein everything is accessible.. I told my chef friend wake up.. en masse cooks their food …and clean up afterwards… this part I hate...the cleaning part…

So I am demographically busy and the go go individuals being truth in journalism ….I’ve chosen the recipes in the book that are quick & easy cooking no sweat as I chosen it would be FUN cooking….not a TV show mind you..

FUN cooking as it would make others follow as Julie did tried 365 days …
As for me two days max my day offs….

So first thing is the avocado. One ripe avocado sliced in quarters can do the trick and then one lime cut and squeeze into the avocado and some EVOOO then pinch of salt & pepper.. presto fresh salad. Quick & easy indeed.

The sole Fish was also quick to cook . Fry Pan in hand put EVOO then toast the almonds, but in this case cashew nuts Okey …Okey I got inspired Asian style.. no almonds in sight so what to do …Improvise…then take two small bananas cut them in halves then put back the fish in the pan …. Presto 30 minutes max the fish is ready , honey please get the plates ready…. Lunch is served..
Wow quick & easy indeed….

The Scallops for dinner . Reconstitute the dried Shintake Mushroom once boated then sliced in bite size. Defrost the scallops from the freezer. The Zest of the orange scraped and put aside , the rice cooked in 20 minutes follow package directions. scoop them and put in parchment paper, Put the rice first then on top the scallops, mushroom, zest of orange squeeze the orange to then sprinkle salt & pepper ..then put in the oven for about 20 minutes….so inspiring this dishes are true to its nature Quick,Easy & healthy cooking.

Indeed the simple recipes delivers some BIG TASTE!!... in great
taste….and in style.. Ms. Lauder knows what she’s preaching… kudos and more
power… back to the basics for me too….

Side street drinks...

Side street drinks...
By Aly Abaquin

The coconut is handsomely chiseled to a dome like figure that is sold in every side street with Lavie or bottled water.. Thirsty???? Quench it with the coconut drink.. it is freshly cold to touch and sold cheaply in very nook & cranny of HCMC...

Or take the famous Cafe Da( brewed coffee ) with its own dripping instrument....aluminum dripper ... while the cup is full of condensed milk waiting for that dark roast to fall from its chambers.... or Cafe sua Da(iced coffee with condensed milk)The darkly brewed coffee is mixed with your iced with condensed milk in the side streets..

But this coffee connoction is darkly brew and is not for everyone. Dark blend of the roasted robusta kind wherein vietnam is the third largest exporter of the green coffee. For only 10,000 vnd your afternoom "Tit for Tat" cup of coffee while siting down some lowly bench in a street corner and somethered with lively discussion of lotto numbers, lifes stories or simply the daily news is a repetitive culturally thingy in saigon every 3pm-4pm....Everyone is on Tea Party anyone... minus the cake and pastries.... Saigon interestingly fascinatingly different.
I'll take mine now.. coffee break that is....

vietnam.. say hi to progress

Eat Vietnam
by Aly Abaquin


Vietnam progress sipping in and deliciously emerging as a new destination for taste.
Saigon welcomes the trapping of the new 20th century and welcomes tourist, expats and its own people to feel the culture and its own distinct hospitality.

Truly vietnam.. one said to know a country you must eat its cuisine.. hence EAT Vietnam.. know the culture and its people... jion me as i myself will give you
a gastronomical tour of this fabulous country a former french territory and now admist progress.... jion alys dish weekly will provide a good eats articles that are highly recommended by your eater outer foodie junkie.. me.. ALY ABAQUIN....
.... Chow chow..

The Romantic Marriage proposal….at La caprice…

The Romantic Marriage proposal….at La caprice…
By Aly Abaquin

Thinking of getting engaged? The memories of your proposal will last a lifetime, so why not make it as special as possible with a unique, one-of-a-kind, incredibly romantic and creative marriage proposal idea?

So how to go about it… think of this restaurant that will make that memorable day the most anticipated event of the century for you and your romantic partner once you POP the question????

Introducing La Caprice: Located in the 15th floor of The Landmark Bldg in No.5B Ton Duc Thang, District 1, HCMC Alongside the Saigon river.

The restaurant has been delighting its guests for over 15 years and have seen hundreds of marriages bloom.

And As you enter the premises the fresh tall orchids in line to greet you and as the beauty that meets the eye in this restaurant’s design motif are the charmingly warm Royal blue and Cream colored silk table cloth that matches the heavy draperies and the small motifs that are repeated on each plate with Gold lining and majestic royal blue emblems. The plate is the private Siam Porcelain collection of the owners that are rare and spells English elegance in capital letters….

As this is a mini-palatial home which is freshly decorated with none other than Foliage and tasteful Louie the 16th chairs and a Breath taking scenery that overlooks the riverside with lights at glow as if scattered fireflies are awaiting you to finish a lovely dinner and cap off with the Yes I do….

Leaves you yearning for a relaxing Chateau in London. The glorious grounds of an orchid sanctuary are truly brought indoors at this first-rate candlelit dining destination.

La Caprice offers guest, couples and sweethearts a gastronomic experience with contemporary French haute cuisine.

The Executive chefs displays his signature style in preparing exquisite dishes using the finest seasonal ingredients and the Restaurant boasts an extensive selection of fine and rare wines, along with exceptional vintages and champagnes sourced by the in-house Sommelier.

For that “MARRIAGE PROPOSAL ”Planning….

You can arrange bespoke menus for a private dining and a personally tailored dish of your desire is available upon request.

Whether it's a meal out or a ring on a cake, using food is a great way to surprise your sweetie with a marriage proposal. Or ….

Freeze the ring in an ice cube and let the wait staff in tail coats pop it into her glass of water while you sheepishly awaits her reaction .

Then She'll notice something in her glass and when she gets it, You get down on one knee and ask for her hand in marriage. As your love song be played by piano, violin or saxophone can be very well arranged in advance.

Or this grand idea: Tell the restaurant to bring out a cake with the words "will you marry me" .Then get down on one knee and ask her to be your wife.

Anything is possible to have that memorable event. A perfect proposal should also have a perfect dinner to go with it.

So amongst the variety of impressive dishes presented on the menu we sampled and recommend the following for that proposal made in heaven…..

Cod Lasagna with basil butter : The lasagna is colorful in green, orange and yellow that are painstakingly joined together to produce a well balance taste while topped off with pureed basil was so delighting titillating as a introduction for the fantastic dinner ahead.

The Crab cornucopia with orange slivers and dressed salad leaves,. the two are inseparably delicious together.

Watercress, potato and leak soup with whisked egg white and pancetta.
This is uniquely presented in glass ala drink / cocktail and surprisingly superb in every sip.

Watermelon mint granita is shaved snowy watermelons with the hint of mint … just the perfect size to cleanse off the palate for that grand finale the main dish.

The main dish :Golden- fried stuffed duck leg, filled with ham and duck stuffing

The dish is to die for.. that perfect choice Peking duck actually stuffed with ham and ground meat and other ingredients stuff like a turkey during Christmas dinners and oven bake for hours or pan fried to have that golden brown glistening texture on the skin.
Then drizzled by its gravy made from its own marinade & sauce.
And on the side is a blanched greenery with onions soaked with red wine finished with balsamic vinaigrette.

Then a choice of delicacies from the trolley cart is swiftly presented as you ….
pick your own liking…. This is the exact moment everyone is waiting for…..
the question asked and answer Yes I will marry you…. that will forever in grain in her
….after all … all marriages start off with an engagement ring….

Then coffee or tea?
As you both listen to your love song being played and reminisce your single days for now as tomorrow you’ll need to have a wedding planner…..

Always remember La caprice offers an unrivalled fine dining experience in a polished and elegant setting where guest can be guaranteed superior service from knowledgeable and attentive staff. Whether marriage proposal, anniversaries or simply the wedding itself…..

Le caprice
15th floor The Landmark bldg.
5B ton duc Thang District 1
HCMC

tel. (848) 38228337 (848)38297989
Email. lecaprice@hcm.fpt.vn

Power lunch at the Refinery

Power Lunch at the Refinery …..
By: Aly Abaquin

Power lunch is a luncheon at which business people or others of influence discuss work or issues in an informal setting: the lunch itself.
What better to do this in a courtyard wherein a former opium trade refinery... of the old INDOCHINE days.

In the early 1900’s, nearly a quarter of the Indo China’s national budget was from the sale of opium. The production of opium and its consumption was intoxicatingly addictively in vogue until the end of the French rule.

WELCOME: The Refinery situated or tucked away in 74 Hai Ba Trung in the heart of Saigon. Today the former glory of this factory houses a whole array of businesses from Wine cellars, a Disco, a Vietnamese resto and cafes.

Meet REFINERY a French/Parisian set in the 1940’s with understated elegance of intimate furniture and original tiles plus the patio yard spells relaxing & refined eats.

Here’s my experience…..

THE FEEL :Rustic French tables and dark colored chairs set up along a long bench with the use of the mirror and old paintings mimicking & evoking the opium traders.

It welcome its business patrons a quick glance into the realm of the good old days of the opium trade… As you sit in the long bench caramel colored cushion made me feel like a OPUIM TRADER of the era waiting for its share of the loot or traders waiting for you to give in to their bets or pleas as you play with the golden coin in hand..

Remember this is a Power lunch with business executives without the laptop, iphones & cellphone .. It seems to stop ringing here and of course no monkey business of sorts due the serious talk comes with happy camaraderie of equals since the place makes you at ease with their Romantic little nooks for an intimate talk and that classic décor within the enclaves of the historic walls makes you feel at ease…… Chinese Mafia Style…that is..

THE FOOD: We preferred the set Lunch it is impeccably assembled that consists of: 3 courses for only 170,000 VND or only $9 dollars. Gazpacho or Nicoise salad, the Main Course Spahetti with roasted pepper, parmesan and pistachio… then end it with coffee and chocolate mousse.

Start it with the gazpacho is actually a cold Spanish tomato based raw vegetables soup. With its refreshing qualities made me feel good about this working lunch.

All the vegetables and herbs are chopped and blended with pureed tomatoes and drizzled with olive oil. And garnished with fresh bell pepper diced tomatoes over a pinkish reddish cold soup.

This time the main dish is a French revolutionary in taste. Al dente Pasta tossed in roasted pepper with that Bolognese tomato base sauce minus the rolled ground beef instead a vegetarian styled of slice tomatoes, broccoli and a huge serving of shaved parmesan cheese with pistachio makes a perfect French fusion pasta.

After rolling up your sleeves for the pasta and mouthing out some figures and datas to Colleagues . You are then served with a chocolate mousse in a cocktail glass and topped off with a fresh mint leaf.

One spoonful of this chocolate Mousse and you will be hooked forever. Its ingredients of chocolate eggs, butter vanilla and heavy cream with its chocolaty rich flavor and its silky smooth texture is airy, almost foamy. The foamy is an apt description as “mousse” is french for froth or foam… capping off a biz lunch….

Remember this is power lunch with a prospective client so by mixing business with pleasure is a sure thing.
Either you win the account or stay longer for that perfect cup of coffee and as you shake the hand of your biz partner smelling like billion bucks.

Whether you’ve clench the deal or not you win friends in the process that’s how a power lunch should feel in the refinery …....

THE REFINERY
ADDRESS: 74 Hai Ba Trung, Dist. 1
Ho Chi Minh City, Vietnam
PHONE: (84-8) 3823 0509
E-MAIL: therefinerysaigon@gmail.com
HOURS: 10 am - 12 am
NATIONALITY: FRENCH

DONER KEBAB OR SHAWARMA???

Doner Kebab or Shawarma….???
By aly abaquin

Okey folks this one confused your eater outer foodie junkie.. Doner kebab or shawarma that is the question???…… doner kebab …...literally means a “rotating kebab” in turkish… it is a sliced lamb, beef or chicken slowly roasted on a vertical rotating spit… then served in pita bread… my chef friend dictated to me…

But I told him in middle eastern its called shawarma….. why the kebab I grew up with are different….. which according to a chef friend is both derived from the same thing… I though kebab are skewered beef lamb then chargrilled… YUMMY with a capital Y….hence kebab beef... on sticks...

…i shamelessly hollered at him with dagger looks to boot…..… hmmp
Wait a minute…now my chef friend is also jolted to this good food talk…. so we continued to bother each other ….

My chef friend told me if you do not believed me consult wikipedia the free on line encyclopedia….. So Shawarmishlllyyyyy and kebabishllllyyyyy I consulted this on line..
Hahahahahah to my surprise we are both correct… Wow my chef friend is right it is the same after all no fight here….as I told him gleefullyyyy.

WE ARE BOTH CORRECT.. SHAWARMA = DONER KEBAB….same same...well I told him lets get TACOS & GYROS .. theni said is it the same thing?????

HE …... Laughingly told me get someone to talk to you….KEBOSH…..;)

"BLACK BOX"

“ Black box”
By Aly Abaquin

If we heard of the black box. What comes to mind is the Black box of an airplane, the one CSI people looks for once an airplane crashes or simple a black box , a carton or made of different materials or the box of the other kind wherein the now famous line of Forrest Gump telling us that “Life is a box of chocolates we never know what you gonna get..”

The truth is Mr. Gump is right in his saying. But in this case the Black box that I am referring here is not of the chocolate gift box but of the culinary challenge/ competition among the best of world chefs wherein Meat & livestock Australia’s (MLA) does annually which is supported and endorsed by (WACS) World Association of Chefs Societies.

Teams are given a Black box filled with mystery ingredients including Prime Australian beef, sheep meat or goat meat, seafood, spice, fruit and vegetables as well as dairy products and stocks. The team are given one hour to devise a 4-course menu using all of the ingredients. The meal is prepared the following evening and is judged by a panel of international chefs at a gala dinner. Points are awarded for taste, skill, creativity and artistic merit.. Thinking of the IRON CHEF a Food network favorite but this time
The food are in a black box.. hence “you will never know what you gonna get…..”

Vietnam was represented by Chef Vincent Tan and his team from Equatorial Hotel HCMC and landed a spot in the top ten in the world… Ranked no. 9 in fact among teams of young chefs from 19 countries that coveted the global championship in Dubai.

Last August 23, 2009 Equatorial team defended the national title with these featured dishes that yours truly was invited to partake in a lovely dinner in Orientica Restaurant

It started with sous Vide of lamb shoulder, Char grilled of lamb spareribs and dumplings Frisee & fennel salad. Arrange horizontally in white porcelain dish, the aussie lamb ribs was softened for 24 hours at 72 centigrade oven to have that smooth and soft to bite texture as you would feel in every bite you take. A delicious starter that will keep you anticipating for the Main dish.

Followed by clear beef broth with mushroom tortelli and zucchini soup. Very evident of the chef’s eye for detail as they delicately scooped in pea size the zucchini and carrots beside two tortelli mushroom are easy on the eyes and taste great.

The main course was the braised beef chuck roll in red wine, potato puree with garden greens….artistically plated as if the thinly sliced radish, bite size broccoli, green, yellow jalapeño peppers made a flowery trail in this dish adding a splash of color to the beef chuck and delightfully fulfilling.
Finally to end the dinner with Chef Vincent Tan’s piece de resistance a dessert entrée of a warm Milk chocolate Cake with strawberry liquid, cream cheese ice cream and mango-grand marnier sabayon.

Again the dessert entrée was beautifully executed that gives you an array of delicate mangoes in threes with scooped cream ice cream juxtaposed with the choco cake oozing with strawberry liquid upon slicing it open… are just perfect combination to end a fabulous dinner.

Kudos to Chef Vincent Tan and his team of four women chefs….Their execution of the Black box culinary challenge is artistically & astonishingly colorful. No wonder they are Vietnam’s best representative.. Making Vietnam the new Taste Sensation…..