Boat Ride and Sirocco

We boarded a Chinese junk (at Shangri-La, Silom) and sailed for a few hours along the Bangkok river. It would have been enjoyable had it not been for a headache I always seem to have in the afternoons when I am in Bangkok. The junk was specially rented. We had drinks and dinner on board.


Lucky we missed the rain!


It was a lovely ride!


Later, we went to Sirocco at Lebua Tower, said to be the "world's largest al fresco restaurant." Located on the 64th floor, the view was fantastic! I had a mojito for THB450. I would recommend one of the house specialties, however.



Sirocco
State Tower
1055/111 Silom Road
Bangkok, 10500, Thailand
02-6249555

Soju, So Good

This bottle of Soju, a JINRO CHAMISUL ORIGINAL SOJU, has been sitting on top of my fridge since last weekend. Finally opened it today, at lunch. And boy, it was good even if it was at room temperature! I got this bottle for Php75 at a newly opened Korean Grocery store along Pioneer, Mandaluyong City, Philippines, across Joey Pepperoni.

We have been wanting to redeem a box of Krispy Kreme doughnuts since last weekend and finally did so last night. I think doughnuts are good with beer (and soju!) as these carbs balance the bitterness, and the oils line your stomach. However, while it makes drinking more enjoyable, it is most unhealthy.

I will stick with the soju.

Pulutan Explained

I just realized that there is no explanation on what "unconventional pulutan" is.

According to Wikipedia: "Pulutan (comes from the Filipino word pulutin which literally means "something that is picked up") is a term roughly analogous to the English term "finger food". It originally was a snack accompanied with liquor or beer but has found its way into Philippine cuisine as appetizers or, in some cases, main dishes, as in the case of sisig."

To this definition, I would say the opposite can also be true. There are those pulutan that were main dishes first, before they were discovered to be good with beer or the like. As for me, one of the unconventional pulutan I have ever tried and actually loved is a combination of crushed crackers and tuna in can.

In Dumaguete, Have Balut and Tanduay Ice

It was a long weekend in the Philippines so we went on a sort of spur of the moment trip to Dumaguete (we actually went to Siquijor and Apo islands, too)


Photo courtesy of Pauline Derige

Near the famed boulevard of Dumaguete City, we settled for a round of Tanduay Ice at this place called Blue Monkey Grill.

The next night, we had Julien, a French guy traveling with us experience balut! This delicacy is now part of the appetizers menu in restaurants and thus, make for unconventional pulutan.


UPDATE: Finally have a video of the balut-eating experience. Enjoy!

GPS

Gilbey's Premium Strength is currently my bottled drink of choice. A clear, light drink with a sweet, citrusy taste, it has the nice, smooth buzz from light beer without the bloated feeling.


Just saying.

John & Yoko

Last night, we went out for dinner and a drink at John & Yoko, Greenbelt 5. I have been there a couple of times but it's the first time that I tried their Vodka Lychee. For P118 a pop, it's quite good.

Note on the Dinner: The salmon sashimi was okay. The Seafood Shabu-Shabu was a feast if ordered just for two (I believe this can be split among four people). The place, as always, was busy although we arrived quite early for dinner and was able to talk without having to raise our voices, if only for a while.

TGIF's Mojitos

Went to TGIF at Trinoma, a convenient location for peope who think MRT is a gift from heaven (like I do!) I think their Ball Park Nachos is a version of unconventional pulutan because of the sheer volume as seen in the photo (okay, so that's my niece. And no, she did not finish that).

1 Mojito
1 Mojito Apple
1 Ball Park Nachos

Price: Php 736.61 (excluding service charge)

I liked the original mojito more than the apple one. But for Php 174.11 a glass, I just had to find out how to make one.

From Taste of Cuba:

1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
White Rum (2 ounces)
2 ounces club soda


Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

So in the end, I probably don't need a mint sprig.