Posted in The Flavors of Asia

In Which Lunch has a Mongolian Vibe…

Lunch: Mongolian Bowl with all the trimmings + siomai

P 90.00 – roughly about US$ 2.11 – is barely a third of the cost of a set meal at any middling-to-posh restaurant outside the office.  But, believe it or not, it’s the right price for a seriously filling rice bowl with practically everything in it save the kitchen sink.

The Mongolian Bowls served over at the cafeteria are priced at P 90.00 per generously heaped bowl and are both satisfying and exceptionally delicious.  It’s essentially a laissez les bon temps rouler sort of thing: you mosey up to the Mongolian Bowl counter and point out to what you want included in your bowl.

The standard mixture common to all the bowls served is a healthy mixture of sliced red and green bell peppers, mung bean sprouts, fresh egg noodles, julienned carrots, finely shredded cabbage, Savoy cabbage, and bok choi (pechay).  For proteins, you can choose chicken strips, sliced pork, beef strips, fresh squid rings, fish chunks, and small shrimps.  Some people opt for a little bit of everything, but you can also choose to have an all-seafood bowl, or all-beef / all-pork / all-chicken, or just stay vegetarian.  Generous spoonfuls of minced onions, minced garlic, and peanuts are added and one is asked if you’re opting for the sweet soy sauce, hot sauce, or a mix of both.  At no extra cost, one may also choose to add rice and/or an egg to the bowl.  Everything is tossed together in a wok – et voila!  Here’s lunch!

The dumplings were well-stuffed and flavorful. Oh, and there's fruit compote!

If you get seriously hungry the way I do, throw in a bit extra to get some tasty shrimp and pork siomai and a seriously fresh fruit compote to go with your meal.  If this doesn’t fill you up, I don’t know what will.  😀

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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