SPICEGASM.COM My travel tales and food hunting

June 30, 2010

King Chef Chinese Restaurant

Filed under: Bars & Resto,Chit Chat,Food,Philippines — Alex @ 7:46 pm

I was invited to a grand opening of a Chinese Restaurant in Banawe St, Quezon City. I was contacted via Facebook by Abigail Ang from EVENTUS KINETIX-IMC CORP who is the event organizer. I was a bit shock as my blog is still new and feel kinda flattered to be invited.

I have to admit that I felt a bit half hearted whether to attend the ceremony. Was feeling that way because my blog is kinda new and I am not used to getting free food. Kind of afraid to be label as a free loader or as my dad always warn me when I was a kid attending friend’s birthday party – “Don’t eat like a hungry ghost like your parents are not feeding you enough, besidesĀ  Ching Ming festival is over and please be at your best behavior.”

Somehow I couldn’t resist the thought of meeting fellow food bloggers and making new friends. I am happy that I decided to attend the opening ceremony of King Chef as I enjoyed the event and experience a lot. Surprisingly I never visited Banawe before during all my years in Manila. Is like a mini Chinatown and I see a lot of Chinese restaurant here. King Chef is located just next to Starbucks and amongst many other Chinese Restaurant in Banawe St. As I got down from the cab, I was still feeling a little bit uneasy as this is the first time I am being invited for a restaurant opening as a blogger. I’ve been to many grand opening and parties, but those are different as I’m being invited as a guest or a friend. As I walked to the entrance of King Chef restaurant, I saw quite a number of people and some lion dance and dragon dance troupe. This made me a little bit more nervous as the opening seems pretty grand.

I observed a little while people are going to the registration counter. I decided to man up and just go register myself. I asked if Abigail was around and she happened to be nearby and I introduce myself. We had the customary handshake and introduction and she told me that she is glad that I made it. She asked me to proceed to register myself with the girl who is in charge of registration. She asked me which media company I belong to and I just said I am a blogger. She then asked me which blog and I said “Spicegasm”. I felt relief when she had my details with her and that saves me from the embarrassment of not being in the list.

Since I am alone, I just observed and looked around the restaurant. Looking at the menu and trying to connect with some fellow bloggers. I have to say Abigail is really a good organizer as she asked me to join a group of three young reporters from Summit Media. Summit Media is actually the company that produces one of the best selling magazines in the Philippines. I am sure all of you heard of the magazine FHM.

We introduced ourselves and I was very happy to be in the companionship of Anton, Andrew and Mitch. We talked about food and life in general before helping ourselves to some food prepared by the host. I will post some pictures of the event tomorrow or day after. I will also make a special post about the restaurant itself as this event will surely be remembered by me in years to come. After all this is the first restaurant that invited me as a food blogger. In the meantime, here is the map to King Chef and hopefully with this information provided, you get to visit a new restaurant and King Chef will be able to get some new customers.

Beef curry – my mom’s version

Filed under: Food,Philippines,Recipe — Alex @ 4:32 am

When we hear the word curry, we tend to associate the word curry with Indian. I think I read it somewhere before that curry is actually invented by the English. The real Indian dish was too spicy for the British when they were in India. So the British decided to make something slightly mild and named it Curry. Don’t quote me on this but I think I really did read it somewhere.

So my next dish is Beef Curry and I call it my mom’s version rather than calling it Indian Beef Curry. First of all, cow is a sacred animal to the Indian and no way you will find Indian Beef Curry dish. Here’s my mom’s version of beef curry.


  • half kilo of beef
  • 2 potato
  • some long bean
  • Baba’s curry meat powder ( 2-3 spoonful )
  • 6 cloves garlic grind to paste
  • 2 onion grind to paste
  • 2 star anise
  • 5 cloves
  • one cinnamon stick
  • one packet coconut milk
  • salt


  • heat up 6 spoonful of oil
  • add in star anise, cinnamon and cloves
  • add in grind garlic and onion
  • add in beef and mixed well
  • add in potatoes
  • add in curry powder and continue to stir fry and mixed well
  • when is fragrant, add in water and cook in low heat to soften beef
  • add in coconut milk
  • add in long beans and cook till beef is really soft and oil emerge on top
  • serve it with hot rice

Beef Curry with Papadam

I fried some papadam to go with the beef curry and rice. Papadam is some sort of spiced Indian chips. Is really tasty and normally in Singapore, any Indian rice dish they would give you papadam for free. You can top it up as many times as you can for free.

June 29, 2010

This is call Jemput Jemput in Malay

Filed under: Food,Philippines,Recipe — Alex @ 3:48 am

On Sunday suddenly I felt like having some mirienda. Went out to the local sari sari store and got myself a bottle of Mountain Dew. I already had some idea in mind of what to make. There’s some anchovies, onion and flour, that’s all I need to make this simple Malay snack call Jemput Jemput. I had a blast eating this snack while gulping down ice cold Mountain Dew.

Here is how we can make this simple, cheap and delicious snack.


  • 200 gm of multi purpose flour
  • one onion chopped fine
  • 50 gm anchovies
  • salt
  • water
  • one egg
  • turmeric powder ( optional )
  • pepper


  • Put flour in a bowl
  • Break an egg
  • Add onion
  • Add water and mixed it really well
  • add in onion
  • add in anchovies that are slightly fried ( can be raw )
  • add in turmeric, salt and pepper
  • mixed it really well till the dough is gooey like and sticky
  • heat up oil in wok
  • when oil is hot, use a big spoon and put flour into wok
  • fry till golden brown
  • serve it with Maggi Chili sauce

I remember my mom used to make this a lot for tea time snack. She normally made us hot milk tea when the weather is not so hot and if the weather is hot, she will make us cold ice Milo to go with the Jemput Jemput. When I was really young, I remember I normally dip it with Maggi Tomato sauce. When I was 6 years old, I start to eat it with the Chili sauce and never looked back.


June 28, 2010

Pancit with dark soy sauce ( Hokkien style )

Filed under: Food,Philippines,Recipe — Alex @ 7:10 am

After making the Cantonese style pancit, I still got the same ingredients available. So I decided to make a different version of pancit and this time around, I’m gonna make the Hokkien style pancit.

Most of the Chinese that I met in the Philippines are mainly Hokkien. Most of their ancestor comes from the Fujian province in South of China and settle in the Philippines. I know for a fact that the SM owner, Mr. Henry Sy is from Xiamen. I love listening to the Chinese Pinoy speaks among themselves as you can hear a mixture of Hokkien language and Tagalog mix together. Pretty much like how the Malaysian born Chinese do it too.


  • Pancit 100 gm – Soaked in water and drained
  • Chicken breast or pork ( slice to bit size )
  • Petchay
  • Cabbage
  • Carrot
  • Squid/Prawn
  • one teaspoon soya sauce
  • 3 spoon of dark soy sauce
  • chicken broth/water
  • salt to taste
  • pepper
  • crushed garlic 2 clove


  • heat up 3 spoon of oil
  • add in garlic, meat and squid
  • add soy sauce and salt
  • add vegetables
  • stir fry and add dark soy sauce
  • add half cup of chicken broth
  • add in noodles and mixed well
  • let gravy thickens in high heat
  • add pepper and serve on plate

This Hokkien noodle will taste better if cook with pork lard. Since I do not have any pork lard, I did not get the taste that I desired. I will have to make some pork lard in the future.

June 27, 2010

We call this Pancit Canton in Singapore/Malaysia

Filed under: Food,Philippines,Recipe — Alex @ 12:43 am

Filipino really enjoys Pancit Canton. Is customary to celebrate your birthday at least with pancit canton. Most likely this is a Chinese culture adopted by the Filipino to symbolize long life. Pancit in Tagalog means noodles and the long strand of noodles symbolize long life. Canton is most likely from the word Canton province or Cantonese. So to translate directly Pancit Canton would be Cantonese Noodles.

Pancit Canton in Philippines is normally dark in color and is used as ulam ( dishes ). Other parts of Asia normally eat it as the main course without rice. In Singapore for example, noodles are normally eaten in breakfast or supper. It can be eaten during lunch or dinner too if you want some alternatives rather than eating rice all the time. Since the Filipino loves rice so much, Pancit Canton without rice is not a complete meal.

Other part of Asia, when you mentioned noodles Cantonese or Canton style, the gravy is almost white in color. When the gravy is dark, we normally call it Hokkien style noodles. So here is a picture of a Cantonese style noodles I made the other day.

Here is my recipe for my version of Cantonese style noodles.


  • Pancit ( 100 gm )
  • Chicken breast or pork ( slice to bit size )
  • Petchay
  • Cabbage
  • Carrot
  • Squid/Prawn
  • 1 Egg
  • one teaspoon soya sauce
  • one teaspoon oyster sauce
  • chicken broth/water
  • salt to taste
  • pepper
  • corn starch
  • crushed garlic 2 clove


  • Do not soak Pancit in water
  • Heat up cooking oil ( one teaspoon )
  • Put pancit in wok and fry it a little
  • Once the pancit is slightly crunchy ( does not have to be thoroughly crunchy ) set it aside
  • Cooking the gravy
  • Heat up 2 tablespoon of cooking oil
  • add in garlic and salt
  • add in meat and vegetable
  • add in soya sauce and oyster sauce
  • stir fry ingredients to mix well
  • add in chicken broth 2 cups
  • once is boiling hot, add in corn starch to thicken gravy
  • off the fire and break and egg and add pepper
  • scoop gravy and pour on top of noodle

Frying the pancit

Noodles Set Aside

Is important not to break the egg while the fire is hot as we do not want the egg to be lumpy.

So here you go guys, this is my version of Cantonese Noodles. Tomorrow I will make some Hokkien Noodle. In fact it will looked more like Pancit Canton.

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