Fifteenth Dish:
Pad Thai (Stir fried rice noodles)
After this long day to finish my errands, I just love to treat myself and my plan was to search for good quality Pork Sisig then went to FOOD TRIP PLAZA then later arrived at around 4:33pm, since that Turks' Shawarma wasn't good enough to keep me going.
When I reach out onto some stalls, I haven't found any that sure has got some calibre to call this as their specialty; I just nod to few of them who offers this type of dish which is for me a "so-so sisig" (not the best and also not the kind of which that I've been looking for that has some thickener which uses either pork brain, chicken liver, mayonnaise or a combination of which), they are perhaps serving it the classical way.
Some of which that I've asked was a cheerful girl staff from YUBABA, typically there are two sisig choices in their menu the "Sizzling Pork Sisig" with two different price range but of the same name -- the cheapest costs Ph120 and the other was Ph185. As I was about to ask what is its components and suppose to be asking the next question even if I havent thrown in to her just yet, this girl staff suddenly turn my attention to their "best seller" and offers me their STEAK MENU. When I pause to gaze at it, it literally is big chunks of beef but way too pricey. I told her I'm in search for Sisig and soon turned my back to say goodbye.
Next stall was the FOOD SHACK Sizzling - Grill, I greeted the male staff and asked the components of their sisig, he said it was made out of pig's face, liver and some chillies (laughing at the back of my mind saying -- of course it has some chillies, because it's suppose to be spicy). The staff was too reluctant to serve my proposed dish, little did I know they were still closed and that there's noone to cook for any incoming orders. Anyhow, this were also not in my league and there's no need to push through my cravings.
Me with Sir Albert and their Stall
And so, lastly, after dealing with those stalls which offers pork sisig didn't actually hit me, I ended up to SOUPAH SOUP DELIGHTS who offers a variation of Asian Dishes from Philippines, Thailand, China, Vietnam and Japan. I asked Albert, the co-owner of this stall -- told me it wasn't authentic as is compared from where it was originated. Of course! I knew that -- there is no such thing as authentic foods specially when it is just inspired from any cuisines, nonetheless if they really portrayed and preserved the authenticity of it and gained enough experiences from it through mimicking and mastering the cultural repertoire when it comes to cooking depending from its origins -- only then can be proudly called as "authentic".
Anyways, Albert suggested that I should try one of their best seller and, noted, that some of their customers once told him/them that it was way too close from its original counterpart. So, I tried the Pad Thai (a rice noodle dish, and one of Thailand's national dishes). With his generosity, and eagerness to answer all my queries, he also gave me free distilled water with ice, since it's a solo meal that has no drinks included. ☺👍
Just before I ordered, I requested for a medium-well doneness to my shrimps, because I want it's natural juices and essence to lend a unique flavor that flirts with my tongue like a bomb.
Just before I ordered, I requested for a medium-well doneness to my shrimps, because I want it's natural juices and essence to lend a unique flavor that flirts with my tongue like a bomb.
At the very least, I had no idea what Pad Thai was, I thought it was some kind of stir fried rice, since Albert once said it was stir fried but haven't made it clearer, considering its appearance in their photo was like a resemblance of rice. But when I dragged myself into its origin and profile, later I understood what this were.
♨ Fun Fact:
During World War II, Thailand suffered a rice shortage due to the war and floods. To reduce domestic rice consumption, the Thai government under Prime Minister Plaek Phibunsongkhram promoted eating noodles instead. His government promoted rice noodles and helped to establish the identity of Thailand. As a result, a new noodle called sen chan (named after Chanthaburi Province) was created. Pad thai has since become one of Thailand's national dishes.
Latterly, the honest, willing to serve co-owner with an immensed energy delivered my ordered meal, the PAD THAI with a separate saucer of chili oil.
Pad Thai and chili oil
Let's dig in! Itadakemasu!
Verdict: 😈😋
As this plate was nailed onto my table, a whiff of nuttiness and savouriness aroused. While glaring at its outward appearance, this is something I knew in myself that I was going to devour something a little bit strange into my tastebuds again. But, hey, this is a dish primarily originated from Thailand and is one of their best specialty. Let's see...
As this plate was nailed onto my table, a whiff of nuttiness and savouriness aroused. While glaring at its outward appearance, this is something I knew in myself that I was going to devour something a little bit strange into my tastebuds again. But, hey, this is a dish primarily originated from Thailand and is one of their best specialty. Let's see...
The rice noodles were firm, perfectly soaked up the right amount of liquid with slightly savory undertone and from mild to moderate sweetness into their viscous sauce with subtle hint of citrusy tartiness that was beautifully delivered into each components.
The tofu having slightly dry and clean taste were fried and thus having little funkiness to it plus the addition of thin pieces of scrambled eggs, shrimps, mung bean sprouts (tauge) and slightly crushed roasted peanuts adds bite one after the other which intensifies the overall dish's textural elements.
I love having tauge and some parsley leaves in, creating some fresh and distinct earthiness feels to it, giving mildness from its well seasoned characteristics and, nuts which counter balances the entire savory note plus the intertwining heat from chili oil was like an outbursts of full bodied flavors. Delicious!
✖The only downside in this dish was, my shrimps; I didn't asked for a well done shrimp. Not sure if they are cautious enough to listen from their customer's desired doneness. Neither will they be. Regardless the situations therein, I wanted my shrimp medium well, but that wasn't fairly given to me. I give full respect to those cook/chefs that are able to give or follow their diner's request. Although, my shrimps was cooked perfectly and yes, deveined. I suppose I will just leave it there. Since it was done quite perfectly.
Overall, I must say this is a dish that has well rounded flavors with tons of playful textures. Definitely a must try!
Menu lists of Soupah Soup Delights
New addition to their menu and some changes therein
RATINGS:
Price: ⭐⭐⭐👍👍
Overall Flavours: ⭐⭐⭐⭐⭐
Overall Doneness: ⭐⭐⭐⭐🤔
Authenticity/creativity: ⭐⭐⭐⭐🤔
Service: ⭐⭐⭐⭐⭐
Satisfaction: ⭐⭐⭐⭐🤔
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