Today's Travel Tips

8 Best –kept Secret Hawker stalls

By Cecilia Joven Ong, Makansutra

We trawl the streets and malls to track good food- that has always been our style. It’s the only way we know how to unearthed new makan treasures in out midst. Often, many escape the common food radar because of a few factors like location and an uninspiring décor. We often take the other fork on the road to hunt and sniff out new gems. Here’s 8 relatively unknown we’ve located recently.

 

Boneless Chicken Wing is a must-try. Go well with their Fried Bee Hoon and Porridge.

Fei Lou Porridge (11 Telok Blangah Crescent Telok Blangah Food Centre #01-116 Singapore 090011). Operating Hours: 6.30 pm to 10.30 pm

This stall is a popular hangout for the supper crowd. Their operating hours start from 6 pm to near midnight or until sold out. Their signature Boneless Fried Chicken Wing at just $1.20 is a popular choice and a must-order. Their white poached White Chicken is a good choice for a healthier alternative. You could have it with the Fried Bee Hoon or their different choices of porridge. Braised Cabbage, Stewed Chicken Feet, Fried Pork Ribs are some of their popular side dishes. Long queue is likely to be expected during dinner.

 

Though not as famous, a worth Chicken Rice to try.

Leong Yeow Waterloo Famous Chicken Rice (261 Waterloo Street #01-29 Nan Tai Eating House Singapore 180261). Operating Hours: 11.30 am to 7.30 pm

This Chicken Rice stands out amongst the other big names. There is a choice of roasted or white poached chicken with their fragrant rice, but the roasted chicken is a tad more popular. The roasted chicken has an agreeable flavour and holds the juiciness within. You have to smother it in their sharp own-made chilli sauce- it  complements the meat very well. Warning-  there is always a queue during lunch.

 

Their handmade fish dumplings are one of the better ones around.

Lao Sim Shredded Chicken Noodle (Block 127 Toa Payoh Lorong 1 #02-01 Singapore 310127). Operating Hours: 7.30 am to 2.00 pm

This stall has been around for quite a while though it moved from  a few locations in the past. They are famous for their addictive handmade fish dumplings and sadly, these are not available for much separate orders as they can’t make enough (manpower problems, as usual, we guess) . Each bowl of noodle is only accompanied with 2 pieces of fish dumplings and you are given an option to purchase a bowl of fish dumplings soup with 5 pieces at $3.50 additionally. Each person is only entitled to 7 pieces of these fish dumplings in total. They are usually sold out before 2 pm.

 

The authentic tasting Hong Kong style Stewed Beef Brisket Noodles.

Chef Chair Lao Ban (134 Casuarina Road Singapore 579522).

Operating Hours: 10.00 am to 10.00 pm

The boss is a Hong Konger that speaks with a distinctive Cantonese accented English and is always eager to recommend some of their popular items. Their Stewed Beef Brisket Noodles at only $4 is highly recommended for those who longs for authentic Hong Kong style taste. It is served in a good sized portion with decent chunks of tender beef brisket along with pieces of radish. Their signature Red Bean Ice Blended drink is worth trying.

 

A worth trying traditional Fu Zhou Oyster Cake for snack.

Poh Hwa Fu Zhou Oyster Cake (209 Jalan Besar Singapore 208895). Operating Hours: 10.30 am to 6.00 pm

Their traditional Fu Zhou Oyster cakes are a popular snack for the lunch crowd. Most of their customers usually order some while waiting for their lunch orders to be delivered. The usual one is priced at $1.60 and the one with additional ingredients is at $2. It is freshly deep fried with pieces of oysters embedded in it. Another popular item is their Fried Spring Roll.

 

Spaghetti Bolognese, unpretentious and comforting.

Grill & Pasta (590 Upper Thomson Road #01-34 Sembawang Hill Food Centre Singapore 574419). Operating Hours: 12.00 pm to 2.30 pm / 5.30 pm to 8.30 pm (Closed on Monday)

This is a popular stall run by an ex-Chef of an Italian restaurant working along with his wife. They have been in this food centre for a few years now. It tasted just like what you expected in a proper Italian restaurant minus the ambiance and fien cutlery, but at a cheaper price. A basic Spaghetti Bolognese with a good amount of cheese and tomato based meat sauce is only at $5 for a fulfilling  portion.

 

A value for money Nasi Lemak by a more than decade old stall.

Pandan Leaf Nasi Lemak (6 Tanjong Pagar Plaza Tanjong Pagar Food Centre Singapore 081006). Operating Hours: 8.00 am to 2.00 pm (Mon to Sat)

This stall has been in this food centre for more than a decade. Long snaking queue is a constant and when portions are low the boss comes out to take orders and to warn the queue that he will be need more time to cook an extra batch.  It is worth the $3 per serving. It consists of a choice of Chicken Drumstick or Chicken Wing accompanied with Otak, Luncheon Meat, Fried Egg, Ikan Bilis and Fried Kuning Fish. The coconut infused rice is cooked with pandan leaf to give it a light green color and flavor.

 

Their Black Fried Carrot Cake is a tasty choice.

Ang Mo Kio 107 Carrot Cake (Block 107 Ang Mo Kio Avenue 4 #01-64 Singapore 560107). Operating Hours: 6.00 pm to 11.00 pm (Mon, Tue, Thu, Fri)

This humble carrot cake stall operates from 6 pm to near midnight and is run by an elderly Uncle. They use to steam their own carrot cake right at the stall but have since been outsourced, as it is getting too tedious for the elderly Uncle. The waiting time is about 30 minutes if you come during dinner. Both the black and the white are equally popular but the black version is our favourite here. If you need more oomph and savouriness, ask if he can add more chai po or preserved radish.

8 Old School Greenhills Restaurants That Have Stood the Test of Time

Food and Nutrition

                                                     

8 Old School Greenhills Restaurants That Have Stood the Test of Time

By Aubrey David | 8list

Most of us who grew up in the 90s in Manila will remember Greenhills Shopping Center as the place that had practically everything, from toys (Nova Fontana, Filbar’s) to clothes (Shoppesville Plus); from music (CD Warehouse) to the Best Places for Random Objects (Regina, Gift Gate, Tickles, Papelmeroti). It was a haven for both parents and children, a weekend hangout that easily became a place that many families looked forward to.

Some of the fondest memories were spent with food, and Greenhills had some of the best and most diverse. Here are 8 Greenhills food places that are still around to this day, which means that your trip down (delicious) memory lane will be very easy.

Via goodlivingbf.weebly.com, s3.burpple.com

Food Channel was first introduced to us in the 90s in Virra Mall (which is now called V-Mall). Now, it already has more than a dozen branches in Manila. Their bestseller is the beef shawarma, a heavenly creation of crispy beef (try asking them to make it extra tostado, you won’t regret it), cheese, fries, and that glorious garlic/yogurt sauce. It’s actually more of a stall than a restaurant, but no one’s stopping you from eating the meaty goodness the second you lay your hands on it.

Location: Promenade Walkway, Greenhills

Via gitaasuncion.blogspot.com

This place is almost always packed. Famous for items like Beef Brisket Rice, Spare Ribs, Chicken Feet, and scrumptious dimsum (hakao! shark’s fin! radish cake!), Le Ching has become a Greenhills institution.

Location: Greenhills Shopping Center, Shoppesville

Via blauearth.com

You can literally smell the buttery, soft hopia cooking (they make them right outside the shop) as you approach this place. Some of the classic specialties include snack cakes (pianono roll and mamon), made-to-order cakes with buttercream icing, and the famous loaf breads. Baon heaven!

Location: U-V 102B G/F V-MALL Bldg, and Unit RSG-2 Greenhills Lifestyle Center 

Via ensogo.com.ph

This one used to be tucked away in a corner near Shoppesville Plus and the radio station (Greenhills used to have its own, complete with DJs and all, and it was awesome), near clothing and PX stores. The ingredient that makes the suman latik (which could otherwise be bland) delicious is the thick coconut sauce poured onto it. This is perfect for pasalubong, and best served hot!

Location: Promenade Walkway, Greenhills Shopping Center

Via foodspotting.com

Simply known as DEC, this Chinese deli/grocery store used to be located in Virra Mall but has since moved to Annapolis, which is just right across Greenhills. Kids from the 90s who decide to visit this place again will most likely be filled with memories of Haw Flakes, kiamoy, as well as packaged food like siomai and kikiam.

Location: Providence Building, 55 Annapolis Street, Greenhills Shopping Center

Via walkandeat.blogspot.com

This Cantonese restaurant promises that “there’s more to hot noodles,” and has been serving great food to families since the 90s–the time when millennials were awkward pre-pubescent boys and girls hearing mass in Virra Mall or grocery shopping at Unimart. Some of Luk Yuen’s best items include their fried and steamed dumplings, as well as the noodles (dried or with soup) like the beef brisket and wanton.

Location: Ground Floor, V-Mall, Greenhills Shopping Center

Barbecue memories! Grill/Cafe Sizzler is famous for its affordable and delicious meals like sizzling steak (tenderloin, garlic a la pobre) and different types of sinigang (tuna belly, prawn, salmon). If you’re on a budget but looking for Pinoy/lutong bahay-type food, this is the place to visit.

Location: Ground Level, Greenhills Shopping Center

Via richric2003.blogspot.com, asiantravelermagazine.com

This teppanyaki restaurant is the place for the more fancy lunches and dinners (usually the go-to San Juan restaurant for birthdays and other special events). Kimpura is famous for its set meals, teppanyaki combinations, donburi and sushi. It’s pricey, yes, but it is worth it–this is one of the reasons why it has been around for decades.

Location: Unimart Building Greenhills Shopping Center

8 Shocking Foods Full of Sugar

Today's Food Tips

8 Shocking Foods Full of Sugar

By Alexandra Sifferlin / Time.com,   

 March 16, 2014

 http://www.menshealth.com

Dried fruit, Chinese food, and tomato soup pack way more of a sweet punch than you'd expect 

The World Health Organization (WHO) recently dropped a whammy on those of us with a sweet tooth. Though it admitted that this isn't an easy goal to meet these days, the organization released new guidelines stating that only 5 percent of a person's total daily calories should come from sugar. "We should aim for 5 percent if we can," WHO nutrition direction Dr. Francesco Brana said in a news conference, "but 10 percent is more realistic." It's pretty easy to surpass a limit of 5 percent of your daily calories from sugar, which equates to about 25.8 g sugar a day for a 2,000 calorie diet. And while we all know to avoid sweets like candy and cake, you might be surprised at the other places where sugar hides. Here are some not-so-sweet foods that are surprisingly packed with sugar. 

Raisins

1 cup = 97.66 g

The dehydration process for fruit gives each piece of dried fruit more sugar per volume. Sure, most of the sugar in raisins is natural, so it's not so bad for you. But you have to be careful because some fruits are too tart when dehydrated, so manufacturers will add sugar to them to make them taste sweeter. While the sugar may not be so bad for us, the calories really add up, and you will hit your limit faster than you think. One cup has almost four times the new WHO recommended daily limit. That nutrition labels currently do not distinguish between added and natural sugars shows just how difficult it is for consumers to determine their daily intake. And you might be surprised to know that a cup of raisins has more sugar than a regular-sized McDonald's McFlurry with M&Ms (84.81 g). 

Chinese food

1 order of orange chicken = 88.13 g

Staple American Chinese dishes like orange chicken, sweet and sour chicken, and General Tso's chicken are actually shockingly high in sugar due to the syrupy sauces that make them delicious. A serving of orange chicken has three times the WHO recommended daily limit, and even more sugar than a regular-sized Chocolate Triple Thick Shake from McDonald's (63.09 g). 

Coleslaw

1 cup of Kentucky Fried Chicken cole slaw = 25.86 g

Commercial restaurant and supermarket cole slaws are so popular because they add sugar to keep customers coming back for more. A McDonald's Warm Cinnamon Roll contains almost the same amount of sugar, 25.87 grams. So pick your sweet—or your poison. 

Pasta sauce

1/2 cup of Prego Chunky Garden Tomato, Onion & Garlic Italian Sauce = 10.38 g

You might think of it as a savory food, but pasta sauce contains a lot of sugar. Of course, if you make your own at home you can avoid this sugar shock—but who has time for that? Just a small serving has almost the same amount of sugar as four Thin Mint Girl Scout cookies (10.24 g). 

Tomato soup

1/2 cup of Campbell's tomato soup, condensed = 10.21 g

One cup of tomato soup will bring you close to your daily sugar limit—and that's not even counting dessert. "There is no particular reason [there's sugar in soup] other than they want product to taste good," says Keri Gans, a registered dietitian and author of The Small Change Diet. "I think this whole only hitting 5 percent is unrealistic. We couldn't even reach 10 percent. I think we should focus on what we should be eating and not what we shouldn't be doing." A serving of Campbell's tomato soup gives you about the same amount of sugar as 3/4 cup of Chocolate Lucky Charms (10.22 g). 

Yogurt

Yoplait Light, Very Vanilla = 10 g

Yogurt does contain some natural sugar from the lactose, but oftentimes, when a product is low in fat, sugar is added to compensate for the loss in taste. Your yogurt breakfast could serve up as much sugar as five bite-size Keebler Rainbow Chocolate Chip Cookies (1 serving). 

Frozen pizza

An 8 oz slice of frozen cheese pizza = 7.10 g

Thanks to all that sauce on your pizza, it's actually is a decent source of sugar in the average American's diet. And don't be fooled by organic pizzas that list honey on the ingredient list, warns Dr. Janet Brill, nutritionist and author of Cholesterol Down. Honey is an added sugar. Speaking of honey, this slice of pizza will cost you more sugar than a serving of Nabisco Graham Crackers (6.44 g). 

Ketchup

1 Tbsp of Heinz ketchup = 4 g

Sure, four grams doesn't sound like much, but think about it–that small tablespoon really packs a sugary punch. Condiments, like BBQ sauce, can be chock full of sugar. Tomatoes can sometimes taste acidic, which is why manufactures add sugar to their product. You're better off sugar-wise eating a Keebler sugar ice cream cone (3.43 g).

Today's Food Tips

The Truth About Fiber

By The Daily Meal 

Shine Food – Sun, Aug 11, 2013

In a world where every fad diet and magazine article has a different opinion on what you should and should not be eating, one doctor is here to tell you the truth about fiber and weight loss.

Joseph J. Colella, a bariatric surgeon that has performed over 4,000 weight-loss surgeries, somewhat challenges the conventional idea that a high-fiber diet is the key to successful weight management. Far from being an easy solution for weight loss, Colella characterizes a high fiber diet as "helpful …with some caveats."

Related: How Important Is Fiber?

What are those caveats, you may ask? Colella cautions those looking to slim down against getting "lost in a sea of endless suggestions" about dietary guidelines, which may advocate anything from a low fat diet to a no carb diet.


From Colella's perspective, the most successful long-term weight loss strategy is to adopt a simple high-protein, low-sugar regimen.


This is where his issue with fiber comes in - often people get wrapped up in the idea of a high fiber diet, and make it their mission to consume more fiber at any cost. That is, they eat the fiber-rich oatmeal, but then they'll drown it in brown sugar, milk, and honey, which increases the sugar content and negates the beneficial effects of the fiber.


Similarly, many fiber-rich granola bars can contain as much as nine grams of fiber per serving while also packing in upwards of 20 grams of sugar.

Colella does advocate fiber-ful foods, however, like naturally sweet fresh fruits and vegetables that can pass through the digestive tract with minimal sugar molecule absorption, thus giving you the fibrous benefits without an influx of sugar.

Avocados, lentils, and beans also provide healthy doses of fiber, among other nutritional benefits.

Make sure you see: 9 Surprising Ways to Add More Fiber to Your Diet
-Ally Bruschi, The Daily Meal

8 food brands that are surprisingly Pinoy in origin

Today's Food Tips

8 food brands that are surprisingly Pinoy in origin

 

There are food brands we know that are distinctly Pinoy: Jollibee, Goldilocks, Chow King, Sarsi and Purefoods, for example. Others, however, take on a vibe, a flavor or a look that makes them seem like an international franchise. Here are a few that faked us out because their pedigree turned out to be (proudly) Pinoy na Pinoy.

All photos from the official website and Facebook pages of the brands.

 

1. Yellow Cab Pizza Co. 

Founded in 2001 by Eric Puno, Henry Lee and Albert Tan, Yellow Cab had New York written all over it: from the distinctive yellow logo, to the stripped-down industrial feel of its restaurants, to its very name. The pizza itself was oily, floppy, super flavorful and supersized. It was such a massive hit (in spite of its slightly higher price), the Pancake House Group (Pancake House, Dencio’s) bought the brand in 2011.

 

2. Chef Tony’s Gourmet Popcorn. 

Sure, we’ve had caramel popcorn before but unlike the brittle varieties in the market, the popped kernels of Chef Tony’s Gourmet Popcorn are large, fluffy, evenly coated with flavor and comes packaged in clear plastic tubs. And let’s not get started on the other fab flavors: addicting Belgian Butter, salty-sweet Creamy Parmesan and Country Cheddar and endless varieties of chocolate. TonyElepaño was 38 when he put up his popcorn biz in 2006. He had a failed restaurant business and needed to pay off a pile of debts. Today, Chef Tony’s popcorn is also sold in 13 outlets in Malaysia.

 

3. Yabu

The House of Katsu. We don’t know what’s more fun: the interactive sauces (sesame seeds for you to grind with a pestle in a textured bowl), the pun-ny store posters and waiter tees (“Miso Happy”) or that the lowly breaded pork cutlet has been upgraded with Kurobata pork (the wagyu of oinks) and now has its own app. What’s clear is this: Yabu is the brainchild of John Concepcion, CEO of Unilever RFM Ice Cream Inc. (Selecta, Magnum). He opened Yabu on 11/11/11 after being taken by the katsu he ate in a train station restaurant in Osaka. Since it opened, Yabu has had a snaky line of customers waiting for tables.

 

4. Delimondo Corned Beef

 

 

This has been called the best corned beef ever by obsessed fans. In fact, someone in Hawaii agrees—writing it up in a newspaper column. Delimondo’s white, generic label stands out on the grocery shelves and so does its vaguely Italian sounding name, faking us all. Delimondo deli products (including sausages, bacon and chorizo) were first introduced at the weekend markets of Salcedo Village and Ayala Alabang by owner Katrina Ponce-Enrile. The corned beef is available in supermarkets, while the full line of products is offered at the Petra and Pilar restaurant in Makati.

 

5. Serenitea

What makes Serenitea stand out in a sea of milk tea shops selling essentially the same old, same old product? For 20-something entrepreneurs Juliet Herrera and boyfriend Peter Chen, it was tweaking the formula to suit Pinoy tastes. In an interview early this year with the GMA-7 show “Powerhouse,” the couple said they opened Serenitea in 2008 and gave customers the option to customize their drinks: from adjusting sugar levels to choosing their preferred add-ons. Serenitea now has 24 branches in Metro Manila, plus one that just opened in Cebu.

 

6. Teriyaki Boy

Everyone has a favorite Teriyaki Boy dish: from the Teriyaki Boy Chicken Jus to the eggy Gyu-Yakiniku Don to the spicily divine Tempura Tuna Sashimi Tartare. It was the failure of his Domino’s Pizza franchise that led Bryan Tiu to found Teriyaki Boy. He saw that there was a gap between the high-end Japanese dining places and the Japanese fastfood restaurants. At 25, he opened his first Teriyaki Boy, which quickly expanded. To ensure he could cope with the growth, he sold 70 percent of his shares to the Pancake House group. Since then, Tiu also founded Tokyo Café, Peri Peri Chicken, Kogi Bulgogi and Miso-Ten Ramen and Tempura restaurants. 

 

 7. Army Navy Burger + Burrito

                                                       

Now popping up at an empty space near you, the Army Navy Burger + Burrito chain of restaurants rides on Manila’s burger craze with a quarter-pound burger you can get as a double or even a triple and “freedom fries” that’s been called “highly addictive.” The chain was founded by Eric Puno, the original owner of Yellow Cab Pizza.

8. Shi Lin Taiwanese Restaurant

Shi Lin offers what’s been called the best xia long bao or soup dumplings in town (sorry, Lugang). Food blogging maven Lori Baltazar of Dessert Comes First says that while “dumplings are the divas,” diners should try the rice dishes. She is especially fond of the Fried Rice with Porkchop and Egg. Opened in 2011, this restaurant is named after the district where the night market of Taiwan is located. It is owned by Carlo Lorenzana, from the same family that owns the wildly popular Wildflour restaurant. Visit Shi Lin at the Podium in Ortigas Center and at Commercenter Bldg., 4th Ave. corner 31st St. in Bonifacio Global Cty, Taguig.

 

 

Today's Food Tips

Mouth-watering ulam for rainy days

http://ph.she.yahoo.com

 

Bangus belly sinigang

When rain is coming from all directions outside, stay indoors if you can and keep yourself from feeling dreary. You could do a movie marathon or maybe catch up on some reading. But you know what we think is the best thing that this crazy weather brings? It provides the perfect backdrop for enjoying hot soup! We’ve rounded up our five top stews that are perfect to pair with plain steamed rice on cold rainy days. Which one’s your favorite?

Bangus belly sinigang (Stewed milkfish in tamarind)

The perfect sinigang stew is the one that uses sampaloc (tamarind) juice as the souring ingredient. Aside from the soup actually tasting sourer, there are nutrients that sampaloc contributes to the dish that other artificial souring ingredients don’t have. The process of extracting sampaloc juice, however, is a long one: boil the sampaloc for about 20 minutes until the skins burst, mash the sampaloc in a bowl (with half of the cooking liquid), strain the juice into another bowl and mash again to force out all the juice. And voila, you have the souring ingredient for your Sinigang na bangus!

Tinola (Chicken ginger stew)

An old-time Pinoy favorite, Tinola even earned a mention in Dr. Jose Rizal’s Noli Me Tangere in its first few chapters. If you want your own bowl of this hot stew, all you have to do is sauté chicken in onions, garlic, and ginger. Add water (just enough to cover) and season with patis (fish sauce) and pepper. Simmer everything for about 20 minutes. Toss in cubes of green papaya and simmer some more until the papaya is cooked through. Ten seconds before you turn off the heat, toss in your greens: spinach or malunggay. Best to serve this dish when it’s hot.

 

Beef nilaga

Beef nilaga (Beef stew with clear broth)

Some put saba (plantain banana) in their version of beef nilaga. Others toss in chunks of corn on the cob. And others insist that their Nilagang baka have bits of bone marrow floating in the soup. But the bottom line is always the same: beef nilaga, however it is prepared, is a hearty beef stew with melt-in-your-mouth cubes of beef, crunchy vegetables that are just cooked through, and a rich, flavorful beef broth that always hits the spot. As if this isn’t enough of a punch, squeeze some calamansi (plus a few drops of patis or fish sauce) over everything and you’ve got yourself a beefy blockbuster that’s as good eaten by itself or with a plate of hot white rice. 

 

Caldereta (Spicy beef stew)

Originally featuring goat meat, this tomato sauce-based spicy stew eventually moved on to the more conventional beef. Adding to the exotic appeal of this Spanish-inspired dish, the first Caldereta dishes also had chunks of goat liver. Bell peppers, olives, peas, tomatoes, onions, and garlic round up Caldereta’s ingredients. To seal in all these complementary flavors, grate cheese over everything right before serving. 

 

Pochero

Pochero (Meat and vegetable stew)

Because this stew couldn’t seem to make up its mind which ingredient to showcase, it put in all three: chicken, beef, and pork. Of course, along with a strong supporting cast of potatoes, tomatoes, pechay (bok choy), saba, cabbage, green beans, and the usual garlic and onion. This is perfect for those who prefer to sip a steaming bowl of stew that’s both salty and sweet (the saba takes care of the sweet part, in this case). Fun fact: In Cebu, pochero goes by another name, which, coincidentally, refers to another favorite Pinoy stew—bulalo.

Adobo and Brie Lumpia

Today's Food Tips

Adobo and Brie Lumpia

By Erica Paredes for Yahoo! Southeast Asia – Tue, May 28, 2013 11:25 AM PHT

 

Photo by Erica Paredes

Preparation Time: 10 minutes (to make adobo) 20 minutes (to make lumpia)

Cooking Time: 4 hours to cook adobo, ten minutes to fry lumpia

Serving Size: 6-8 people

This recipe combines two Pinoy favourites: lumpia and adobo. Pinoys love lumpia because of the burst of flavors that comes from just one bite into a neatly packed roll. And adobo...we don’t even have to justify this one. Its distinct Pinoy taste is unmatched in any culture. If there were a National viand, it would probably be Adobo. So putting lumpia and adobo together (made even more delicious with slivers of brie) in one appetizing dish makes a lot of sense, not to mention, packs a lot of flavor. 

It’s great for potluck parties or after-school merienda for the kids.

 

Ingredients

• ½ kilo chicken pieces
• ¼ cup red wine vinegar
• ¼ cup red wine
• ¼ cup soy sauce
• 3 cups water
• 2 heads garlic, peeled
• Peppercorns, crushed
• 1 bunch tarragon
• Brown sugar, to taste
• 2 bay leaves
• Brie cheese
• Lumpia wrapper (small size)
• Honey

 

Preparation

1. Put all ingredients, except for the brie, honey, and, of course, the lumpia wrapper, in a big cooking pot. Do not stir.
2. Bring to a boil and then lower to a simmer.
3. Simmer for 4 hours on low heat or until the chicken meat is falling off the bone.
4. Shred chicken.
5. At this point, you can store chicken in the fridge overnight if you’re using it the next day or you can go straight to the next step.
6. Add shredded chicken to lumpia wrapper and add a sliver of brie. Wrap as you would a regular cheese stick and set aside. Repeat until you finish all the chicken and brie.
7. Deep fry until wrapper is golden brown and brie is melted.
8. Serve with honey and adobo sauce as dipping