Lo Kim Fong, BF Resort

I've been passing by this chinese resto inside BF Resort for the longest time and it was only last night that I had the chance to try it. My friend Myles who lives in the neighborhood had mentioned this to me before with positive recommendations.



The location is a bit out of line, although it's just beside the road, the neighborhood is very much a residential.




When we walked-in, I had to ask the staff who welcomed us if they were opened for business. The place was empty except for a table of a family who seemed to be residents of the place. I was right and yes it was opened.

Lo Kim Fong was exactly like chinese diners in Ongpin and Binondo.

On the table :

- seaweed soup


- chicken feet


- pork siomai


- sweet and sour pork


- yangchow


- beef brisket with veggies



We dared not try any unfamiliar dishes, since the place was still new to us. Maybe next time, they have a long list of authentic chinese dishes.


The verdict : We'll be back, why not? It's within our neighborhood, foods are delicious and cheaper than Hapchan.

Crab Cake

There are thousands of crab cake recipes in the net which can catch one amidst of confusion. But not me, I always have my brother as my reference cook. Cooking to me came later than my brother who spent childhood eating in my mother's kitchen,his teen's copying my mother's recipe and adulthood_ cooks better than anyone in the family. Tip: he actually has his own food blog -Sweet Pinoy Recipe, which authorship he does anonymous. You could visit him at the link in the left corner of this page.



Getting back to crab cake, I realize that most recipes use canned crab meat. Ours is really fresh crab meat and and the simplicity goes with the rest of the ingredients.

Ingredients:
1lb lump crab
½ cup breadcrumbs
2 eggs
1/4 cup onion leeks (finely chopped)
¼ cup mayonnaise
¼ teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
oil (for frying)

A common problem when making crab cakes is getting them to hold together. We resolved this by chilling the crab cakes for about an hour before frying.

Directions:

-In a bowl mix together eggs, mayo, pepper, Worcestershire sauce and mustard until creamy. Add bread crumbs and mix in evenly. Last, add in crab meat and mix evenly.

-Shape into patties (you should get about 6-9 depending on the size).

-Heat a little bit of oil in a sauté pan. Sauté crab cakes in batches for about 5 minutes on each side. Try and keep an eye on them to make sure they are not burning on the bottom. Drain on paper towels.

How To Cook Fresh Crabs

In our province, crabs are bought alive and kicking! so you would take them to your kitchen, all tied up.



Ofcourse, you wouldn't want your crab with all parts of it torn apart which what would happen if you cook it alive. To prevent this, you have to kill it first ( whooe.so bad!). Turn the shell around, prick it straight to its heart by using a sharp knife.



Then you have to cook it on its tummy facing up. First of all, it's because the shell of the other side is thicker, so it has to touch the heat more to achieve an even cooking result. Second of all, usually even after pricking it to death, the crab still manages to move. Turning it on its tummy would prevent it from rising from the death (halaah!).