Banana-Que: Caramelized Bananas on a Stick!

Banana-que is a common Filipino street food snack. Caramelized local plaintain bananas (saba) fried on a stick. It's great for breakfast, merienda (snack time), and dessert.

When they are freshly made, it's too easy to eat so many bananas in one sitting. Sweet bananas, caramelized with brown sugar.. Soo good.

The slide show here runs on Flash. If you can't see it, check out my Flickr album: Banana-Q

Too many bananas and they're already so ripe? Bake with them!

One of the best things about life in Asia.. the fruits! There are so many varieties of tropical fruits that you'd never find in the states. And if you do, they are ridiculously overpriced.

I've been really into the local variety of Filipino bananas lately. There are three kinds: Lacatan, Latundan, and Senorita.

In the past months, I've tried all 3. After eating these, the bananas in the states taste like potatoes. The ones here are packed with flavor. It's like they have been infused with banana liquor.

The Senorita bananas are fun to eat because of the tiny size. You can have it in 2 bites.. ok maybe 3 if you want mind your eating manners. The Lacatan and Latundan bananas are a bit bigger. I prefer the Latundan variety because the bunches I've eaten have been the sweetest and boldest with banana taste.

The only problem with the bananas is that they ripen so fast. It's like a race to finish it, while trying not to gain weight from overindulging in bananas. So one of the best solutions to this problem is to bake with the bananas!

Here's a batch of banana cupcakes that my mom recently baked. In the past, she'd make banana bread. Then she moved on to banana muffins. Now, it's banana cupcakes. They are so light, fluffy, moist, and full of banana flavor. Plus, they are topped with my favorite cupcake icing: cream cheese frosting!

The slide show here runs on Flash. If you can't see it, check out my Flickr album: Banana Cupcakes

Custard Apple & Pastries from Taipei

Tasting local foods is the best part about traveling. When the foods are so good, you have to take some home so you can continue to enjoy it for days after the trip.

Taiwan excels in their fruit production. They are so sweet, full of flavor, and beautiful looking. One of these fruits is their custard apple. In the Philippines and even in Thailand, the custard apples are small with big seeds. Here in Taiwan, they are huge with tiny seeds. And, they are so succulent and sweet!

The slide show here runs on Flash. If you can't see it, check out my Flickr album.

Another take home treat were pastries from our family friend. He gifted us with a great variety. Here are a couple of the pastries we have been enjoying since after the trip.

The first is the classic Taiwanese pineapple cake. This is a different brand from last time, Chia Te. It's also delicious and not too sweet. You can taste the butter in the pastry - yum!

The second is the sun cake, another Taiwanese treat from Taipei Leechi. It is filled with a delicate condensed malt sugar and surrounded by a flaky, crumbly pastry. So yum!

The slide show here runs on Flash. If you can't see it, check out my Flickr album.

Banana-Que

A classic Filipino street food find! It's a banana coated with brown sugar, and then shallow-fried. They are typically on skewers when sold by street vendors. It's best eaten freshly made because you get that crisp from the hardened sugar coating. This is definitely one of the best ways to eat bananas and plantains!

Check out my Flickr album if you can't see the slideshow here.

Taiwanese Fruits

Since moving to Asia one of the things I've enjoyed the most is the wider selection of fruits! I loved growing up in the states, and I'll always consider San Francisco and the Bay Area as my hometown. But, boy, the fruits in the states are so boring! Apples, pears (which are the same texture as apples), berries, bananas, plums, grapes, whatever else - it's always the same scene at groceries and farmers markets. Here in the Asia, I've seen such an incredibly variety which changes each season! Mangosteens, chicos, custard apples, star apples, plantains, pomelos, jackfruits, durian, and on and on.

So whenever I travel to a new foreign city, I love tasting the local fruits. In Taipei we were treated to some of the tastiest Taiwanese fruits. I'm so impressed with Taiwan's agriculture - they are producing some of the best, sweetest, and freshest fruits I've ever tried.

Place your cursor above "Notes" to read more about each picture.

Check my Flickr album if you can't see the slideshow here.

Dim Sum Buffet at Shang Palace

After a disappointing Mooncake High Tea at the lounge in Shangri-La Makati, we went back to the hotel to have better dim sum at the main Chinese restaurant, Shang Palace. We have been here a few times before and have enjoyed the food. Plus, their dim sum promotion can be irresistible - I mean, 810PHP (before tax; $18USD) for a dim sum buffet!

Like our previous experience having dim sum here, we left satisfied. The portions are nice and small, which allows you to order a variety of as much as you can handle. About two thirds into the meal, I started slowing down with my picture taking. I got so overwhelmed with how much we ordered that I was so focused on eating what was in front of me to start clearing some of the plates out. It's a great deal for some quality dim sum. But, definitely come hungry.

Place your cursor above "Notes" to read more about each picture.

Unfortunately, this slideshow doesn't appear on Google Buzz/Reader (Click here) or on iPhones (Adobe...Check back when you're at a laptop or desktop)

Desserts and Fruits in Taipei

While planning this trip, I knew I had to try Taiwan's Shaved Ice. Jeff and Joan recommended a place for Mango Ice (Yong Kang 15, formerly Ice Monster). The serving size was huge, but it was so delicious, light and refreshing that we could have had one each! This is such an ideal dessert for a hot and humid climate.

When I go on trips, I try to make an effort to keep up my healthy lifestyle - drinking enough water each day and having a good amount of fruits and vegetables. To satisfy our fruit intake, we usually stop by a local market or grocery for some local fruit. The selections were so clean and huge! It is so refreshing to see fresh and healthy looking fruits, especially coming from Manila.

Here are a few pictures. Remember, place your cursor above "Notes" to read more about each picture.

Get the flash player here: http://www.adobe.com/flashplayer

Local Fruits

I've been enjoying the local fruits here. Some are similar to the ones I've had in the states, but the flavors are more intense here.
Chico
This is my favorite fruit of the moment.

Plaintains
Cooked in Brown Sugar. The body of the plaintains holds up the cooking better than regular bananas.


Avocados
The green signifies an unripe avocado. When it turns violet (and tender), it's ripe! The transformation can happen in a day.

Fresh Milk
I got used to buying organic milk, so this is the closest alternative. We get it from Santi's Deli (a gourmet grocery in the area).

Mashed Avocado with Milk and Sugar
The taste of the avocado is intense and the texture is creamy. It's a great combination with milk and sugar.

Eating In

I'm taking a break from eating meat because there is so much good, fresh seafood here. There are so many varieties of fishes, shrimps, etc. Mmm! With all these great ingredients at the market, my mom has been cooking some great meals at home.

Fruits of Late
Bananas

Papayas
40 pesos per piece! That's less than a dollar per papaya.


Lanzones
Bangkok variety. This is my first time eating this fruit. It's delicious!



Home Cooking
Sauteed Vegetables
Eggplant with long green beans.

Sauteed White Shrimps
With Chilis. Look at the color of the shrimps! The natural oils from cooking the shrimp made the dish beautifully orange.

Adobong Pusit
Squid sauteed in its own ink.

I love this meal over rice.

Sinigang
With Prawns, Eggplant, and Taro. The prawns were a large size, and the head was filled with deliciousness.

To add that sinigang-sour taste to the broth, my mom used fresh kamias (bilimbi) picked from my grandmother's tree.



Fish Soup
Made with Lapu Lapu, Malungay leaves, Mushrooms, and Chilis

Fresh Soft Tofu

Fish Soup Plated