Feng shui for foodies, plus Eng Bee Tin’s ‘tikoy’ delights

TIKOY

Chinese New Year is a holiday I really enjoy. Part of the thrill is a visit to Binondo, Manila. No matter how frequently I go, this oldest Chinatown in the world never ceases to excite me.

The Chinese deli Eng Bee Tin on Ongpin Street is always part of my itinerary. I look forward to its offerings, which are constantly changing, evolving. A visit will surely allow me to whip up innovative dishes making use of their products.

Last week, I made Asian Beef Noodle Soup using Eng Bee Tins ube and malunggay noodles. It was delectable. The noodles had a wonderful bite and were preservative-free.

Luckily, I have made good friends in the neighborhood, such as Eng Bee Tins owner, Mr. Ube Hopia himself, Gerry Chua, and his son, Gerik.

Its pure joy to have the father-and-son tandem around. Many of the stories they share are legendary, from firefighting (they are part of the famous Binondo fire volunteer group) to their latest creations: be it another hopia to add to Eng Bee Tins 21 flavors; the largest mooncake ever; or the 264-pound tikoy, which is now on display.

I checked out the 15 variants of tikoy, including the green and jasmine teas (so aromatic, best enjoyed cooked in the traditional manner).

The flavors that aroused my curiosity were the tikoy supreme (minced pork with salted duck egg), the sweet corn and the muscovado. These were the variants I wanted to experiment with, inspired by the dish that Gerik and I cooked during my Binondo tour.

Eng Bee Tins Savory Stir-Fried Tikoy

Saut garlic in oil.

Read the original here:
Feng shui for foodies, plus Eng Bee Tin’s ‘tikoy’ delights