Kafe Batavia in Jakarta…..I just got a million times more homesick! This place is gorgeous and I loved it even in the pre-foodie days. I’m sure I’ll love it now - did you see the menu!? Dang.
Yay! I won their Facebook poetry contest (what can I say, I’m an amazing limerick writer) and my Annie’s goodie bag is on its way!
ONLY because it’s Jollibee!!!!!!!!!!!!!!!!!
Chicken with Pineapple Mango Salsa, with Beef & Mushroom Risotto
(Fancy Jollibee)
by Erik of Fancy Fast Food, with assistance from Slim
Ingredients:
- 1 two-piece Chickenjoy meal (with rice and gravy)
- 1 Amazing Aloha Burger
- 1 Burger Steak (with rice and mushroom gravy)
- 1 Pandesal with Corned Beef
- 1 Peach Mango Pie
- 1 soft drink of your choice
- organic Italian parsley (for garnish and a touch of irony)
Canada’s Tim Hortons was the first non-American fast food chain import to be fancified on this food humor blog. This time we go to the Philippines’ big fast food chain Jollibee, with several American locations in New York, Las Vegas and California.
Skin the breading off the two pieces of fried Chickenjoy, and then cut the meat off the bones into pieces as big as you can get them. (The thigh and drumstick should yield one big piece each.)
Take the slice of pineapple out of the Amazing Aloha Burger and chop it into small chunks. Chop the lettuce from the burger as well. Slice the Peach Mango Pie laterally to expose the inside, and then scoop out its filling. Mix the three ingredients in a bowl to make the pineapple mango salsa.
Pour the gravy from the Chickenjoy into a skillet, and then add the gravy and mushrooms from the Burger Steak, along with the rice. To make things meatier, add the corned beef hash from the pandesal roll, and then mix it all up under a low heat.
And now, the plating: place the two pieces of chicken next to each other on a fancy white plate, and then top it with the pineapple mango salsa. On the side, place down some beef & mushroom risotto, and garnish with some ironic parsley. Serve the soft drink in a wine glass, of course. And there you have it: chicken, fruit, gravy, mushrooms, rice, luncheon meat and all! It’s a Filipino taste explosion! Masarap!
If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.
Friday night in the E.R. followed by 4 hours of Praxis tests at 7:30 today? No problem, as long as I get cupcakes from Little Cake Studio Sweets Bakeshop!
Posted November 12, 2009 at 9:11pm
Taho. I’ve been feeling homesick lately, so this really hit the spot! I used brown sugar and molasses for the syrup, next time I want to try using agave. The pre-made taho at United Noodle has a little bit of ginger in the syrup, I like it either way. The extra soft tofu is a must!
The Eternal Wisdom of Mark Bittman
Part of an interview with Time Out New York:
Question: “What would you say is the most important skill to develop in the kitchen?
Answer: “The ability to go in there and start. I am the least impressive cook you will ever see. I am completely without knife skills, I screw things up all the time. When I’m in the kitchen I’m not obsessively trying to create the perfect dish; I’m trying to put dinner on the table. Comparing yourself to the people who cook on television is like comparing yourself to Andre Agassi. If you can drive you can cook.”
Word.
