Text 2542, 81 rader
Skriven 2008-02-16 12:40:50 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: AYCE  80216
===================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> In the Philippines there are some fairly cheap AYCE places, but they
 GJ> have notices instructing diners that every person must pay (no
 GJ> multiple sharing of a single plate), and no take-aways, and an extra
 GJ> charge if uneaten food is left on the plate.

 DS> Except for the last thing, those are pretty much the rules here --
 DS> whether they are posted or not.   Some of the AYCE places do serve
 DS> take-away, pricing it at some amount per pound.   As to the uneaten
 DS> food rule, most of the time we take small samples and eat what we
 DS> get *IF* it tastes ok.   Sometimes we get something that is just too
 DS> bad to finish.   We leave it on the plate and the server takes it
 DS> away when we go back for a fresh plate.

I have found that AYCE places where I have eaten in the Philippines are
fairly forgiving over the leaving of uneaten food on the plate.  The
main purpose of the notice appears to be to deter customers from taking
and wasting large amounts of food.  A bit of food left doesn't worry
anyone, particularly if it is something which is not palatable.  Eating
habits such as yours would be perfectly acceptable.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PANCIT PALABOK
 Categories: Filipino, Asian, Main dish
      Yield: 6 Servings
 
      1 pk Noodles, thick
    1/4 c  Shrimps, shelled & deveined
      2    Chinese sausage, sliced thin
      1    Tofu, box, cubed
    1/2 c  Pork or chicken, cubed
    1/2 c  Annato seed extract
      1 c  Pork rinds, ground
      2    Eggs, hard boiled (garnish)
      3 T  Cornstarch in 1/4 c water
    1/4 c  Green onion, chopped
      1    Onion, medium, thin sliced
    1/2    Garlic head, crushed,shelled
      1    Egg, beaten
      4 c  Chicken stock
    1/4 c  Oil, cooking
           S & P to taste
 
  Soak noodles for one hour in cold water.
  
  Fry garlic in oil in a skillet.  Set aside some of the fried garlic
  when golden brown in a small dish.  Add the sliced thin onion in the
  skillet, stirring constantly.  Add the meat and Chinese sausage.
  Simmer.  Add tofu.  Stir and simmer for 10 minutes.  Pour in a
  portion of the annato seed extract.  Season with salt and pepper.
  Stir and simmer for 10 more minutes.  Add 1/2 cup chicken stock, let
  boil.  Add shrimps.  Stir and cover.  Turn off fire.
  
  In a separate sauce pot, boil chicken stock.  Drain noodles from cold
  water where it was soaked and put all noodles in boiling chicken
  stock. Stir gently and keep noodles in boiling chicken stock for 15
  seconds only. Drain immediately.
  
  SAUCE:  Boil 2 cups water with dash of salt.  Add remaining annato
  seed extract.  Add ground pepper.  Set boil.  Stir in dissolved
  cornstarch, stirring constantly until thickened.  Pour in beaten egg.
  Stir and turn off fire after 10 seconds.
  
  TO SERVE: In a large oval platter, spread noodles.  Sprinkle remaining
  fried garlic over noodles.  Scoop some of the cooked ingredients and
  pour over noodles.  Next, pour some sauce over noodles and cooked
  ingredients. Sprinkle ground pork rinds over all.  Garnish with
  chopped green onion and sliced hard boiled eggs.  Bon Appetit!
  
  :       Discovered by xxcarol.
  :       Typed by Glen, December, '03
 
MMMMM
 

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