Posted in Restaurant Hopping, The Flavors of Asia, The Grocery Shop-a-holic

In Which Lunch was a Last Taste of Summer…

Formosa-style chicken
Formosa-style chicken

The seasons are turning once again in my part of the world.  On some days, the sky over the Global City is beautiful: silvery grey, clouds weighted down by rain; a faint drizzle pours down, gaining intensity with each minute, raindrops falling fat and fast.  The weather is pleasant: not as cool as I would like it to be, but – mercifully – not blistering hot anymore.  Of course, as I write this post, the weather is, again, broiling and horrible; perfect for beach bunnies but definitely not for me.

Yet, times like these are a signal to people that summer is [thank God!] drawing to a close and the cooler weather of the monsoon months will begin to hold sway.  Scorching days will finally give way to grey skies and stormy weather.  Time to tuck away those bikinis and strappy sandals; time to finish up those salads and prepare warmer, more substantial meals.  That said, even one’s noontime nosh becomes something of a signal, a harbinger of monsoon winds and rainy days yet clinging to the last rays of sunshine.

Chicken + noodles = WIN
Chicken + noodles = WIN

This particular lunch set brings together a summery dish full of bright, fresh flavours and a way of cooking noodles that calls to mind the more substantial fare of the colder months.

The chicken dish at the top of the post is Serenitea‘s Formosa Chicken.  Here, a chicken fillet is flattened till absolutely tender, crumbed up, and deep fried till crisp.  The sliced fillet is then seasoned with salt and black pepper and topped with crisp-fried basil and fresh tomatoes.  A pleasant mix of savoury and sweet with each bite, it is an absolute pleasure to eat on those days when the weather seems undecided about staying sunny and is also contemplating dumping bucket-loads of water over the city.

With the chicken wen a bowl of instant jajjangmyeun or Korean wheat noodles tossed in a sweet-salty black soybean paste.  This umami concoction works beautifully with the chicken; just the thing to eat as the seasons unfold and change before your eyes.

 

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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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