French Baker

Kapitolyo Project #1:Mad Mark's

Something else is on the rise and I am hoping that this street does not become too mainstream like Katipunan or something. First stop: Mad Mark's, Kapitolyo! All I can say is that they should have a weighing scale ready by the door because I am quite certain that we gained some lbs on the way out. Rest assured that even if you order just a "half" sandwich, this usually can feed 2 people. 

Tried their Lumber Jack Sandwich and the East Meets West pasta. As for the sandwich, I liked how the meat was shredded so it gave off the essence of the flavors though it was a little too salty for my taste. The mozzarella on top was simply an excellent alternative to the usual cheddar cheese in sandwiches. Oh, and the caramelized onions + bell peppers combination was a genius addition to this baby. Never the less, thumbs up for this macho creation! 

Moving on to their pasta, it was a fusion of oriental flavors with every bite for the dish had a refreshing sweet and sour taste to it. The crispy breaded chicken slices went well with the pasta and may I just say again, their servings are HUGE. 

Since when did we leave without having a sweet ending? Better try out their Half Baked Madagascar Ice Cream. All their mouth watering unique ice cream flavors are made from scratch! That's a change from the usual parfait/sundae. 

Mad Mark's can be found at 23 East Capitol Drive Brgy Kapitolyo, Pasig City. 

 

Half Lumber Jack Sandwich

East Meets West

Mad Mark's Kapitolyo

K.

Not your ordinary ham and cheese.

I am a fan of my aunt's cooking and I asked her to make me some of her "Susi Rolls" for my birthday celebration last Aprill 22, 2011. I do not have the pictures to show you how it is made but I have experienced making these rolls many times now.


All you need is:

• Tasty loaf (ideally not the too thick ones for they are too bulky and not the too thin ones for they may break while you dip them in the batter, in this session we used Pinoy Tasty by Gardenia.)
• Eggs (scrambled)
• Salt
• Evaporated milk (Alpine)
• Steamed, cooked ham (the square ones that are used for sandwiches, cut into strips just long enough to fit the width of the bread slice.)
• Cheese (about the same length as the ham slices)
• Bread crumbs

Procedure:

1. Scramble eggs to whipped perfection.
2. Add milk, 1/3 ratio to the eggs.
3. Add salt.
4. Dip bread on both sides but not too long for it may get too heavy and may result to soggy. yucky bread.
5. Place ham and cheese and roll the bread, make sure that it is properly rolled for it may open during the frying process.
6. Coat in bread crumbs, even stuffing the open ends, this adds the unique toasty taste to the roll.
7. Deep fry in boiling cooking oil until golden brown on all sides.
8. Use a strainer afterwards to remove excess oil.
9. Cut diagonally into halves for presentation, exposing the oozing melted cheese.
10. Serve!

K.