Becky was the first one to introduce me to Amber where she brought pork barbeque and pancit . It has been a long time eating there. Carmina was craving for pork barbeque. I had suggested to Becky to dine in person at Ambers after picking her up at her home. Upon entering there weren't that many people more on take outs we had looked over the menu since the print was too small to read decided to take a picture and zoom it on my phone. Becky and Carmina decided to share five pieces of pork barbecue. Becky ordered carbonara , and I chose one to serve of rice. You can choose where to sit when dining inside Amber. There is a restroom available, but it does not provide toilet paper, and it is a unisex facility. If you have leftovers can ask for assistant to have it wrapped up for you. Becky also recommended to try their pichi pichi which had ordered for takeout bring it home to eat. After trying it at home very soft even if you put in the refrigerator and warm in the microwave th...
Japchae or Potato Noodles
Ingredients:
1 package of Potato Starch noodles or Korean vermicelli
Follow the directions on the package how you cook it.
4 pieces of dried mushroom - Just soak it under water and chopped it into slices.
1/4 cup - sesame oil
5 cloves of garlic chopped
2 pieces - spring onions chopped
2 pieces - carrots chopped in a size of a matchsticks
250 grams - baby spinach
1/4 cup - Kikkoman Lite Soy Sauce
4 Tsp - Sesame Oil
1 Tsp brown sugar
2 Tbs - sesame seeds
Step 1:
Cook the potato starch noodles by following the directions in the package. Drain the water, set aside and cut it with scissors 6 inches length.
Step 2:
Heat 1 tbs of the sesame oil with the vegetable oil in a large pan or wok. Cook the garlic and chopped spring onion for three minutes. Add the carrots and baby spinach for one minute, add the remaining sesame oil, soy sauce and sugar on low heat. Once cook add the chopped mushrooms and add the potato starch noodles.
Step 3:
Place in a bowl and sprinkle the chopped spring onions and sesame seeds as your garnish.
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