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Food Trip Tayo!

• Sango’s Yakiniku Burger

  07Feb
  Categories: Asian Food, Japanese Food, Snacks Comments: 1

  

  Sango! the Burger Master has been around for a while but I only got to try it the other day.  Foodies have been practically raving about their burgers, especially the bestsellers Master burger and the Yakiniku burger.  Yesterday, I was able to try the Yakiniku burger.  Not my favorite, just yet, but it’s a novelty.

  

  Actually I got the one which comes as a combo meal (with regular fries and a drink.  I got a strawberry soda.  The meal costs P215).  It certainly is weird eating a burger that is made of sticky rice.  But I guess, since we’re rice-eating people, this shouldn’t be a farfetched idea.  Messy to eat, though.  But the beef is delicious and tender, perfectly matched by the sweet sauce.  The sticky rice bun is actually a bit crunchy in the outside.  The fear of having the bun fall of in pieces when I held it was never realized.  The fries ain’t that spectacular, though.  But I kinda like the soda.

  I can’t wait to go back to try the other burgers.  I should have a taste of that Master burger!

  My rating:

  

  Tags: sango, sango the burger master, yakiniku burger

• Quaker Oats Oatmeal Cookies

  26Jan
  Categories: Snacks Comments: 1

  

  Found a new snack food…and a healthy one at that too!  Of the three flavors, I like apple and cinnamon.  It might ome across as too sweet to some people though.  But in reviewing the nutritional information table, I found out that it actually contains just 8.4 g of sugar per 30 g serving (3 cookies):

  

  A pack consists of 6 servings of oatmeal cookies (18 pcs) and it’s only P56.00.  I found this one at Shangri-La’s supermarket.

  My rating:

  

• Sea salt

  23Jan
  Categories: Recipes Comments: 0
  Sea salt, harvested from the ocean, has been used for several thousand years.  It is harvested through channeling ocean water into large clay trays and allowing the sun and wind to evaporate it naturally. It has been used to bring out freshness in salads and greens and make vegetables crispier.  It also brings out the natural flavors of meat.  The coarser texture perhaps provides a different mouthfeel and thus, contributes to its different “flavor”.  Generally more expensive than table salt, sea salt is commonly used in gourmet cooking and specialty potato chips, particularly the kettle cooked variety.  Areas that produce specialized sea salt sodium include the Cayman Islands, Greece, France, Ireland, South Korea, Colombia, Sicily, Apulia in Italy, Maldon in Essex UK, Hawaii, Maine, Utah, the San Francisco Bay, and Cape Cod in the United States.

  There are two theories as to the origin of salt layers. One says that mineral salt is layer of salt created after evaporation of old seas. According to other theory, layer of mineral salt was created by chemical reaction.

  Mineral salt is often in crystal form. It is transparent crystal, or light tan in color with little darker flecks. But, it can also be of many different colors. Not all mineral salts are rich in trace elements. Some are similar to ocean salt, other are not.

  I have yet to see good seasalt here.  But, if I do find some, I’d like to try out some of the recipes found at Ocean’s flavor foods site.