the canDIshhh tales

We pass by Examiner on a regular basis and so we are witness to so many things - existing eat-all-you-can restos, new small restos popping up here and there, car washes that are open 24/7 and of course the ABS-CBN warehouse (or sort of) that is the main *sorting* ground when there are relief operations. So, two weeks ago - we suddenly noticed that the place that Cassava Creme used to occupy is now Johns Cookers!  We slowed down to see the place it was very well lit and new (obviously!)  My Panget told me that we should try it sometime - it was perfect because that day, we didn't have a helper, so I thought to buy some take out. I dropped by the place right after I heard Mass in a nearby Church.  I was greeted with smiles.  The menu was fairly standard - they were offering burgers and chicken.  I asked for their specialty and they told me that it was the fried chicken.  You know how much of a sucker I am for friend chicken - and so I ordered.  Initi...

While in Tokyo, Karaage chicken was a staple in our meals, simply because Kailee loved them.  I was amazed on how she could finish off half an order.  I vowed to try and make it for her when we came home. While searching for a recipe online - I found that, there's a Japan Karaage Association !  I am learning to love the Japanese - I find it funny in a way that they would have an association just for Karaage Chicken!  They must truly love this dish and developed it as an art, very interesting - don't you think? It is just now, that I finally got around to make it for her.  The outcome was somewhat the same great, but look was very different! I may really need to look for potato starch (although some recipes just call for cornstarch) Karaage Chicken 1 kilos - Thigh fillets cut into small bite size pieces (I used the skinless) 2 Tbsp - Sake 2 Tbsp - Soy Sauce (I used Kikoman) 1-1/2 Tbsp - Grated Ginger 1-1/2 Tbsp - Grated Garlic 2 Tbsp - Granulate...