TRIVIA: GARLIC

Bonchon Chicken at the Ayala Triangle Gardens

 When  A. and I  stepped into the Ayala Triangle compound, I had no idea that I was looking for this non-descript chicken joint with a signage that looks like  it belongs to a bank. The BonChon Chicken was recommended to me by co-workers and fellow foodies V. and R.

The modest space seats about a dozen or so tables and when we got there on a Saturday afternoon, half the place was occupied. Upon the recommendation of the service staff, I ordered the Chicken Combo with chicken wings and drumsticks, the ginger and tofu salad, rice and two cokes.

While we waited for our food, I took the time to snap a few photos of  the Ayala Triangle Gardens, a haven for me in my corporate work years. This was where I snuck off to whenever  needed a quiet moment to absorb of all the figures and strategies trapped in my head. The trees and quiet provided the perfect respite from the concrete high rise cages of the country's central business district.

The view from the restaurant

The trees now share space with metal sculptures by National Artist Arturo Luz,  and the quiet has been replaced by the steadt  murmur of pedestrians milling around looking for a place to eat.

This Christmas season, at night the spectacular view is even made more breathtaking with the Symphony of Parols, a lights and sound show designed by Voltaire de Jesus. Here's a link to one of the YouTube uploads of the said show.

 

YouTube link posted by Directionsonweb

After my moment of corporate recollection, the food arrived.

And we dug in to the small chicken pieces and the rice. After a few bites, we decided to get rid of the spoons and forks and as we say, galit galit na (ignore the company so you can focus on the food).

The chicken skin was crispy and moderately flavored with garlic and soy while the meat was tender. Since our taste buds tend to favor salty flavors, we felt it could still kick up the soy flavor a notch but just the same, it got our nod of approval.

The salad was nothing exceptional but we realized we came here for the chicken, anyway.

It was tempting to ask for more rice, but we decided we'd come back to check out the Hot & Spicy chicken combo next time.

Multitasking and Stir-fried Garlic Shrimps

Multitasking is a word you either love or hate. 

A concept espoused by start-up or scaled-down companies so their underpaid workers can do more for less. A practice amongst many urbanites whose main reason for existence is to conquer the world. A philosophy of creative minds with too much to say and have too little time in their hands. An excuse to do more with less, for very little.

On days when this word invades my world, one of the tasks I make sure to do is cook.

Cooking relaxes me.

Quick fixes are the best things to make on busy days. And I am not ashamed to share that I often use ready mixes. Here's a stir-fry recipe that you can do any time as long as you have the ready mix.

STIR FRIED SHRIMPS

 Ingredients:
1/4 Kilo fresh shrimps with the antennae and legs clipped off
6 pieces cherry tomatoes, halved
2 cloves garlic, minced
1 shallot, thinly sliced
1 packet Lee Kum Kee Sauce for Tomato Garlic Prawn
1/4 cup cooking oil
Pepper to taste

Sautee the shallot and garlic. Once the shallot has turned translucent, add the cherry tomatoes. And once the tomatoes have softened and a little juice has oozed out, mix in the Sauce for Tomato Garlic Prawn. Add the shrimps and stir fry until the shrimps have turned orange all over. Add pepper to taste. Serve warm.