Pho Huy Vietnamese Restaurant in PoCo

There's a Vietnamese Restaurant in Port Coquitlam (BC). This restaurant is the best among the three in the area. I have forgotten the name of the dish on the photo,  Two pieces of grilled pork, rice, soup, vegetables (cole slaw like). Their fish-vinegar sauce acts as a dipping sauce for the grilled pork and salad. The grilled pork is tender and very tasty. This reminds of the the "Tapa Sinangag Itlog" breakfast meals popular in the Philippines. I give this restaurant and their dishes two thumbs up.

Red Curry Prawns

Medium size prawns cooked in coconut milk, string beans, chili pepper, red bell pepper, green onions, and dash of garlic. I added a tiny slice of ginger right after turning off the stove.

This is so good with garlic rice. Adding cold bean sprouts will surely compliment the spicyness of the chili peppers.

Try it..

Pancit Bihon

Pancit Bihon, one of the many Filipino noodle "Chow Mein" dishes. Bihon is the term used for the skinny rice noodles and Pancit is a general term for a noodle dish.

I used the follwing ingredients; bihon, bok choi, prawns, green onions, garlic, carrots, cabbage (shredded), chinese sausage, sometimes I add chinese peas and some secret spices. This dish can be a "standalone" or can be with pan del sal (filipino breakfast rolls), a dash of lemon and black pepper to contrast the taste a bit. And again goes great with coffee.

The technique on this dish is timing.

Try it.

Pad Thai - the easy way

Ingredients: Tofu, prawns, rice noodles, and Pad Thai paste, add bean sprouts, sriracha and green onions, peanuts after cooking and you are set.

Cook the prawns first and add it at the end when you have your tofu and noodles together. The sriracha is for your taste buds, not too much, it might get too spicy.

Try it.

Mussels in vegetarian oysters sauce

This will only take about 20 minutes to cook. Ingredients are vegetarian oysters sauce, ginger (thumbsize), 1 onion and green onions (chop the green onion to about 2 - 3 inches in length), mussels "Tahong" in the Filipino language, about 20 pieces).

Chop the onions and the peeled ginger and fry in small amount of oil for about 1 minute, add the mussels, stir for about 1 minute (medium heat), then add the oysters sauce (2 table spoons to start), stir, cover it for about 1 minutes in low heat, stir again, another minute, then you are done. If you want the oysters sauce to be thicker, add a teaspoon of corn starch or is it flour ?

Delicious as an appetizer.

Try it

Ginataang Talangka (Mini crab in coconut milk)

My Greek friend, Spiros, will laugh at this... it's certainly not going to be a Calamari for him.

A delicious Filipino dish, mini crabs cooked in coconut milk, shrimp paste, garlic, ginger, and chili or "silleh", green onions, with a dash of fish sauce. I usually add the "Silleh" at the end so I can measure the spicyness. The mini crabs go in second to the last, you don't want them over cooked.

Vinegar with crushed garlic is a good dipping sauce for this dish.

How do you eat it ?.. remove the top shell, split the body into two (by hand), dip into vinegar/garlic sauce, and eat the body (not the legs, they're pretty sharp). The "Gata" (coconut milk) is good over rice.

Try it.

Warning: very high in cholesterol

Spare Ribs

Early today I wasn't sure if I should cook the ribs for Sinigang (a Filipino sour soup with veggies and pork) or if I should bake the ribs, either way I had to boil the ribs to make it tender.

Tonight, I ended up baking them with the help of M & M's Gourmet Rib & Chicken Sauce.

I baked them at 350 degrees, with the last few minutes on grill mode to burn the tips.

The excess sauce on the pan serves as a flavouring to your rice, add roasted garlic (diced after roasting), dash of vinegar, and enjoy.

Yummy. Try it.

Quick and easy steak....

Rib eye, salt and pepper, grill at 400, 7 minutes on eash side. Add asparagus sauteed in garlic, butter and salt, with little green (spring) onions, baked potatoe.... and you are set for a delicious dinner. No big preparations. I'm sure our friend Gary G. would love this dish.

Fish "Halo-Halo"

I cooked this dish outside the house using the barbecue burner, or else the whole house would stink.

I call this dish "Fish Halo-Halo" ... it's just simply different kinds of fish (milk fish "bangus", pompano, halibut, tilapia, and salmon) brushed with tempura mix and deep fried in vegetable oil. Bring out the tomatoe, mango and onions, salted eggs, dice 'em up, and served with vinegar or fish sauce or even the vinegar "pinakurat" and garlic rice and coffee. I know what you're thinking "why coffee"... I don't have a clue... feels like it would just compliment the whole dish...

side note: Catfish is good too

Try it..