Showing posts with label Liver. Show all posts
Showing posts with label Liver. Show all posts

Monday, March 24, 2014

Chicken liver kebab from BABU

I am not fond of Kebabs in Hong Kong because they are different to the ones served in UK.
Here, they are wrapped in a roll with a foil wrapper but the ones in UK are open pita breads with the meats inside and lots of finely chopped cabbages, lemon sauce and chili sauce.


I tried this place because they had LIVER KEBAB which could be the only place in Hong Kong that serves liver a Turkish style kebab shop.

They had the option to choose pocket Pita bread for an extra $5, but stupidly I should have trusted my instinct that it would be served rolled up.

Anyway, it was too late or I would have ordered the Meat Lovers version which is just stir fried liver with salad or rice.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Liver Kebab:





There was so much chicken liver in the kebab which was good, but most of it was raw which was such a waste and a health risk.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Restaurant: BABU
Shop 5B, UG/F, Cheung Fai Buildiing, 
45-47 Cochrane Street, Central

Sunday, March 03, 2013

Slightly confused by their sandwiches: Boulangerie Bistronomique

Boulangerie Bistronomique (Western District)

On my last visit I tried the Mille Feuille which was OK because it reminded me of the cakes I had as a kid but it was too sweet with the custard and I would have preferred plain cream instead of the custard.

This time I came back for the Tete de cochon sandwich which is only served from 12-3pm.

I wanted to try the Bahn mi because of the pate and the Tete de cochon because I have always wanted to try the pig's head.

For the sandwich sets they come with two sides and you can choose from: salad, soup or crisps (chips in French).
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Bahn mi:
[Vietnamese pork pate/Liver pate/pickles/coriander/chili pepper]



When it came, it looked Vietnamese style because of the coriander, carrots and pickled vegetables, however when I took a look at the fillings it had sliced pork trotters which was not on the menu.


The taste of the pate was ok, but the sliced pork trotters/ears ruined it for me because I hate them.
Vietnamese sausage would be a more appropriate ingredient instead of the pork trotter slices.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tete de cochon:
[Pigs head terrine/gribiche sauce/pickle pepper/mustard]

I was really looking forward to this because I have always wanted to try the pork brain.To my horror I could already see sliced pork trotter from the edges.


When I took a look at the fillings there were more disgusting pork trotters/sliced pigs ears again which was not listed on the ingredients.


The meatier item on the left of the picture could have been the brain but it tasted like Ox's tongue and they said it was meant to be terrine but it didn't look like terrine at all and where was the jelly?
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Soup:
Although the soup tasted nice, but as a carrot soup it lacked the taste of carrot.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
crisps:
The crisps were quite salty but luckily they were fresh.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Salad:
Basically it was rocket leaves in vinaigrette which tasted ok.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Wednesday, September 12, 2012

100% Liver broth satisfaction that is PIPING HOT!

After eating at Hop Yick I was not that hungry so I wasn’t so bothered about queuing a long time for this restaurant to try their famous instant noodles with pig’s liver.
Finally got a seat so ordered the instant noodles with liver and before I even took my camera out the noodles had already arrived!

Even though it didn’t take a few minutes, there was so much hot steam coming from the noodles you could see how hot it was, but not yet hot enough to reach its fourth form Plasma!
Since the broth temperature was way above the boiling temperature it was a challenge to eat the noodles quickly before they went soft so I had to leave the livers last.

It was amazing to see all this hot air/steam coming off the noodles when you picked them up, I had to hold the noodles higher up in the air so that it had more surface area to cool.

I tried the soup and it was pure liver broth with some salt, it tasted exactly like the broth’s that Chinese families make to increase their diet with iron.

The spoon that was given was quite good too, it was rounded and could hold more contents.
The taste of the liver was great, they were thinly sliced and not bitter at all, there was a slight creaminess when you ate them.

After I finished noodles, the remaining broth still had piping hot air coming off it which was hard to photograph.
I have to come here again in the winter when it is not so hot and while I was there I found out that you can request to have the noodles hard which should give me more time to eat them before the rest goes soft.

They had toilets at this joint which was surprising.
On my way out I could understand why the temperature of the noodles and broth were almost going to reach Plasma State.
The fire was turned on to its max, the flames were almost taller than the saucepan and the saucepan was heated so much that contents inside were frothing and overflowing as if they applied nucleate boiling and superheating cooking these noodles.
For normal cooking no one would have the gas on that high, as there would be pretty much clean up afterwards on the stove and the evaporated liquid on the sides of the saucepan.

Saturday, March 24, 2012

Marinated goose livers and hearts

Ordered the marinated goose livers with rice.

When I opened the box, there were slices of duck heart in there as well.
The liver was over cooked and too dry that it was dark brown.
As for the duck hearts it was also over cooked but not as dry as the liver.
I felt that there was more sliced hearts in the box when there should be more of liver because I ordered liver with rice.

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Shop: Lo Pak Restaurant
Service: OK
Yummy factor: Not as good as the first time I tried it.
MSG levels: slight
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