Saturday, May 31, 2008

bunga kecil bunga lilin


31 mei 2008, sabtu malem

Udah dari kemarin2 si bikin nih bunga lilin, kalo Mei skul n Xiang bo2, baru sempet bkinnya...Gampang gampang susah si bkinnya, cuman perlu kesabaran n waktu...

Sebenernya da malas bkin...tapi apa boleh buat,...Sekolah Mei bln dpn ada bazaar...nah disitu ibu2nya suruh bkin kerajinan tangan prakarya...buat apa aja boleh, yg pnting kerajinan tangan sendiri...Yah, mo ga mo dikeluarin deh ilmu yg dipelajari th lalu...hehehe
Jadinya ya kayak di pic itu...
Waduh, bkinnya bukan cuman satu lagi...harus lima biji...gilee...perlu wkt berapa lama ya?????

Uda mpir 3 harian bkin baru dapet satu, eh si Mei liat, die bilang buat die aja...lah...jadi gw masih harus bkin brp coba??? sapa mo bantuin ya???

クレープ/crepes

31 mei 2008, sabtu siang

Menu hari ini bkin crape...lumayan lah buat yg pemula..nyoba2 bikin..hehe, kebetulan ada temen datang ke rmh, jadi bareng2 deh bikinnya...

Ini gw tulisin deh bahannya biar bisa nyoba sendiri di rmh, gampang si, cuman butuh kesabaran..hehhe
tepung trigu 100gr
gula 40 gr
telor 2 bh
mentega 30 gr
susu cair 300 ml
garam 1 sdk kecil

Caranya telur dikocok campur gula, susu, garam, diaduk rata
Taburkan tepung ke adonan, aduk rata, didiamkan kurang lebih 30 mnit.
Masukan mentega cair ke dalam adonan.
Ferifan dibubuhi minyak sdikit, lalu masukan 1 sendok adonan, biarkan membentuk bulatan.
Kalo sudah agak kecoklatan , dibalik..mpe matang...angkat
Dalamnya tinggal dimasukin aja topping yg anda suka...
Tadi si gw pake pisang n selei strawberi ama coklat mesis
Hasilnyaaaaaaaaaa...enakkkkkkkk..hehehe...lumyan lah buat pemula...
Mestinya kalo ditambahin krim putih itu enak kali ya?


Abis bkin, kita obrol obrol mbil mkn siang, tau2 ada tmn sms minta ketemu di koen [taman] deket rmh...ya uda d main main disono. Ini temen pnya anak ce jg ...anaknya setahun lbh tua dari Mei, jadi bisa main sama2...
Abis main, kita cabut lagi deh ke supermaket, lagi stengah hg buat mkanan beku [reto hangaku]
Sapa yg ga seneng dapat barang yg stengah harga, ya ga???

Husband pulang, ikutan makan tuh crepes mpe 3 biji...hehe, die bilang enak, nti kpn2 bkin lagi ya.....wah, gw jd seneng deh bikin2 gini, biar cuman coba coba tapi dibilang enak..hehehhe

Friday, May 30, 2008

María Jesús's Russian Salad

And now, Maria Jesus's

ENSALADILLA RUSA CON MAYONESA CASERA (Russian Sald with Home-Made Mayonnaise):

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Slurp! ups... I mean, thanks!

Assorted meals from Maria Jesus's kitchen!

And now... a whole menu including starters, first and second plate... I'm still waiting for the dessert and the bill...

- Tostas con salmorejo (Bread with Salmorejo, it's a kind of Gazpacho Andaluz)

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- Brécol (Broccoli XDDD)

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- Solomillo a la plancha con ajo y patatas de guarnición (GRILLED SIRLOIN with grilled garlic. Garnish: Potatoe chips)

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And the whole menu:

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Thanks again María Jesús!

Cocido Madrileño! Por fin!

Hi,

María Jesús from Madrid (Spain) makes us tremble with my favourite meal of all time!!!

COCIDO MADRILEÑO (It doesn't need any translation XDDD)

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Zoom in...

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Thanks María Jesús!

Merluza rebozada!

Edurne brings again a new meal. This time, fish....

MERLUZA REBOZADA! (Coated in batter Hake. Garnish: Tomatoes)


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Thanks Edurne!

Pastel de ensaladilla rusa nominativo!

Hi,

Julian from Guadalajara (Spain) is a new meal-post-man:

PASTEL DE ENSALADILLA RUSA "nominativo" ("Cool vegetable stew with mayonnaise" pie, including his daughter's name made with carrot and beetroot)


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Thanks Julian!

PIZZA!!!

Hi!

Carlos is a master PIZZA cook!

The dough is home-made too!

Here is the process:

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If you didn't get hungry looking at these pictures, then it means you are dead!

Thanks Carlos for bringing the smell of the home made pizza to our eyes !!

Pechuga de pavo rellena de jamón y queso !!!

Hi,

Carlos from Madrid (Spain) starts his contribution to this blog with a sophisticated meal:

PECHUGA DE PAVO RELLENA DE JAMÓN Y QUESO Y RECUBIERTA DE BACON (Turkey Breast filled with Ham and Cheese and Covered with Bacon)

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Welcome Carlos!

Pollo Asado con verduras

Hi!

Gemma sends one of my favourite meals...

POLLO ASADO CON VERDURAS (ROASTED CHICKEN WITH VEGETABLES)

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Thanks Gemma!

Cream of Onion and Cheese


This is the best soup I have with all my six set meals. It falls under the Italian set meal, which is my best-seller. This was also featured in YUMMY Magazine weekend cooking last February. I'm just happy to share the recipe...

CREAM OF ONION AND CHEESE:


Prepare onions and garlic (purified together), cream, cream cheese, cheddar cheese (grated), milk, salt and pepper to taste. Heat casserole with butter under medium heat then add purified onions and garlic. Sauté for two minutes then add cream, cream cheese and grated cheddar cheese. Add little water and mix well. Simmer for 15 minutes then add milk. Let it simmer again for 10 minutes until it thickens. Add right amount of water if the mixture is too thick. If not proceed putting the salt and pepper to taste. Let it stand for 2 minutes and then it's ready to serve. Serve with thyme and croutons on top.

Thursday, May 29, 2008

New Yorkers don’t dress like characters from Sex and the City

May 29

I had lunch at Benoit with Howard Helmer of the American Egg Board and Tina Ujlaki, executive food editor of Food & Wine, and was struck by how decked out most of the women eating there were. They looked like they were trying to be extras in Sex and the City, and since the movie hits theaters tomorrow I'm pretty sure all the filming has already been done.
“I think they’re European,” Tina said. And she was probably right. Either that or they were expensive call girls who decided to treat themselves to straightforward French bistro food for lunch. Maybe the name Benoit gave them the wrong idea about the place.
I’m not sure if the particular class of European women that we were observing normally tart themselves up so much at lunch or if, having watched the TV series, they assumed that was how New Yorkers dressed and they were trying to fit in.
On a totally different subject:If you’re French, is eating at Benoit in New York kind of like eating at one of the chains in Times Square if you’re from the Midwest?

As an appetizer we ordered the charcuterie plate, which among other things had langue de veau Lucullus. That would be veal tongue layered with foie gras. Tina already knew that, but I had no idea. It did remind me of the tale I’d read of Lucullus, a legendary Roman gourmand known for his lavish banquets. One night when dining alone, his servants prepared a not-so-lavish meal, and he expressed outrage: “Today Lucullus dines with Lucullus!”
I’ve always liked that sentiment.
Then Tina and I split the roasted chicken for two, with fries and roasted garlic, and Howard had steak tartare. We also had asparagus with hollandaise sauce for the table. I had a glass of a straightforward Languedoc red wine to go with it.
For dessert we had the vanilla millefeuille and the Mister Mystère, which was a sort of hazelnut semifreddo layered between thin meringue disks, served with chocolate sauce.

The heart of Brooklyn

May 29

“Where does Crown Heights begin?” I asked long-time Brooklyn resident (and food and beverage writer) Jack Robertiello.
“You’re in it, baby,” he said, or something to that effect.
Gloomy economy or not, the gentrification of Brooklyn continues with Abigail Café & Wine Bar, whose opening I went to last night, at 807 Classon Avenue (at St. Johns Place), which is possibly Crown Heights, although some people insisted that we were still in Prospect Heights until Franklin Avenue, one more block east.
Realtors tend to exaggerate the reach of trendy neighborhoods, so for some years now it has been an open question where Park Slope ends and Sunset Park begins, for example. And some cheeky marketers have even named Windsor Terrace a sub-neighborhood of Park Slope. As if.
But I have no idea what the traditional boundary of Prospect Heights is, so I guess I don’t have anything more to say on the subject.

I drank tasty Malbec and not-quite-as-tasty Shiraz out of a plastic cup (no breakage at this opening party), while nibbling on Kobe beef meatballs (with ketchup or a mustard-mayonnaise dipping sauce; I chose the former), cheese stuffed peppadews and mini-grilled cheese sandwiches, while Jack theorized about the history of specific cocktails — Negronis and Margaritas, as it happens, but his point was that you can never really know where exactly any set of ingredients were first mixed together, only where they were popularized. We also wondered — and I don’t remember how it came up — why no one seems to cook cardoons in the United States. I had some in Bologna that changed my life.
Jack and some others went off to have dinner at The Farm on Adderly, in what The New York Times says is Ditmas Park, although Google Maps calls it Kensington. I declined their invitation to join them, because it is such a rare treat to be able to walk home (just across Grand Army Plaza to Park Slope) from an opening party.
I closed out the evening chatting with a small pack of young women who used to work for Starchefs.com, and with guys who seemed to be their boyfriends, but first I chatted with food enthusiast and general networker Gary Cheong, who declared his love for the Thai restaurant that I’m trying to popularize because of its excellence, Rhong-Tiam (541 LaGuardia Pl., between Bleecker and West 3rd streets). But he said he needs to go with someone other than Pichet Ong, because Pichet doesn’t like spicy food.

One final note: Abigail is also a co-owner of Camaje, which I thought was pronounced ca-may-hay, but no. In fact, it almost rhymes with “mirage.” Abigail didn't pick the name — it already had it when she took over.

A pheasant experience. Part three - Pie from the sky

After three gloriously culinary days in the Swedish capital I’m feeling invigorated and inspired with a burning desire to record each and every single detail, but before I launch into the most recent gastro-recollections there is the small matter of the newly plucked pheasant to deal with.

Where once we had a full-feathered bird, we now had something that resembled a recognisable foodstuff – a young and plump example of a bird that I’ve eaten occasionally but never truly appreciated until my hands on experience. The feathers were gone, the guts and head removed and now all that remained was to find some way to do justice to this magnificent creature. I turned to the champion off all things simple, tasty and British, a man who refuses to even grant a nod of recognition to the health police: Fergus Henderson. His book, ‘Nose to Tail Eating’ is a veritable manifesto of wholesome, and ever-so-slightly adventurous cuisine. It isn’t food that turns the stomach in the same vein as a globetrotting extreme eating adventure, more a celebration of food that has long been out of fashion but, thanks mainly to Henderson who is considered a revolutionary champion in the food world, is making a resurgent comeback. Perhaps it is a product of the current economic climate, but there seems to be an increasing interest in the ‘fifth quarter’ and those cuts that can be purchased for a fraction of the cost of the leaner parts of the animal. There is also a burgeoning realisation that it is just not viable, either economically or environmentally, to raise an animal only for the majority of the meat to end up on the scrap heap. So, with the freshest and most local meat I have ever had the simple pleasure in obtaining, I picked his book off the shelf and flicked to the section on ‘Birds and Game’.

Whilst roasting the bird, complete with a hefty amount of streaky bacon to prevent it from drying out (pheasants, like the majority of game, have little fat and so can quickly become frustratingly dry within minutes), was one option, I felt that this particular pheasant warranted more attention and thus we plumped for the ‘Pheasant and pig’s trotter pie with suet crust’. Although it might be worth noting that this is not food for those following a strict dietary regimen, I’d rather treat myself occasionally to something in this bracket and eat sensibly during the week rather than face eating a series of insipid ready meals, misleadingly marketed as ‘healthy choice’, or ‘low-fat’. But that’s just me.


This is slow food, not particularly challenging, labour intensive or time-consuming but the finest example of what Anthony Bourdain refers to as ‘culinary alchemy’ when something magical happens behind the oven door and the long slow cooking process renders the traditional peasants’ cuts tender and delicious. The sort of cooking that is perfect for the weekend and can be completed in three or four short bursts of kitchen based activity. First off, the trotters needed to cook in red wine and stock and a chunky mirepoix of vegetables (onion, carrot, celery, leek and garlic) complete with bay leaves and peppercorns (this combination is the cornerstone of slow food). Three hours was sufficient and once the cooking liquor had been strained and reserved the meat was stripped from the trotters and set aside. A hefty chunk of unsmoked bacon was then thinly sliced and fried in duck fat with four onions (thinly sliced) before being placed in a roasting dish with the trotter meat. Finally it was time for the glorious pheasant which had mellowed overnight but still retained that familiar gamey tang. After being portioned into four it was browned in the remaining duck fat then perched atop the fragrant pile of pork in the roaster. The cooking juice was poured over the top and the whole thing was covered in foil then placed into the oven to undergo its magical transformation. After filling the house with increasingly powerful and delicious smells (there is little that can beat the warming and homely intensity of meat cooking in wine and stock), it emerged from the oven to cool enough to strip the meat from the bones.

We strayed from the recipe slightly by using vegetable suet instead of the beef variety for the pastry but it made little difference and there was a frisson of excitement as the lid was rolled onto the pie dish, filled to the top with this unusual pheasant, porcine and wine combination. A little egg yolk brushed over the top completed the process and it went back into the oven for a final time.

Forty minutes later we had our pie: a golden crust like a quilted covering for the delights that lay beneath. A warm breath of enticing steam raced through the lid as the spoon cut through the pastry and I felt a pride in what had been created. It was the first time I’ve felt a profound and genuine connection with the food on my plate borne by the knowledge that I’d been involved in the entire field to fork process. My enthusiasm for such culinary adventures remains unbounded and I hope there will be many more to come. And the taste? Completely, utterly and totally delicious, made even more so by a vast spoonful of Heinz Baked Beanz and generous slop of tomato ketchup on the side.

For more on Fergus Henderson, click here (St. John Website)

www.justcookit.blogspot.com

Pollo con verduras!

Nekane's last entry, yummy yummy!

- POLLO CON VERDURAS (Chicken with Vegetables)

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Thanks Nekane!!!

LASAÑA and PORK LOIN

And now, two brand new meals with a perfect presentation straight from Edurne's Camera:

- LASAÑA DE CARNE (Meat Lasagne)

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- LOMO ADOBADO con ENSALADA y CEBOLLA (Marinated Pork Loin with Salad and Onion)

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Thanks again Edurne!

HABAS CON JAMÓN!

Edurne from Guipuzkoa (Basque Country) makes her contribution with this meal:

- Habas con Jamón (Broad Beans with Cured Ham)

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Thanks Edurne!!!

Wednesday, May 28, 2008

Ceaser Salad

Caesar salad
1 large egg
1 large garlic clove, peeled and crushed
1 tbsp lime juice
2 tsp Worcestershire sauce
4-5 anchovy fillets, chopped
3 tbsp olive oil
freshly ground black pepper
25g/1oz Parmesan cheese, coarsely grated
1 cos lettuce, washed and torn into pieces
2 thick slices of white bread, crusts removed, cubed

Method
1. Place the egg in a pan of cold water and bring to the boil. Boil for 1 minute and then plunge into cold water to stop the cooking process.
2. Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste.
3. Place the cos lettuce in a bowl.
4. Fry the bread cubes in a little olive oil until crispy, then drain on kitchen paper.
5. To serve, pour the dressing over the leaves and add the croûtons and Parmesan. Toss well and serve at once

This is so good I also put a little Dijon mustard in it too.


At the minute you really should not eat raw egg or coddled eggs so I would advise replacing it with Mayonnaise (until bird flu is out of the country)

Aileen Paglinawan

Meet Aileen or "A" for short. She's my cousin Gary's good friend. And it was Kuya Gary's idea to surprise Aileen and her boyfriend for an intimate dinner at my place. He reserved the date and told Aileen that he had a pasalubong for her which she was supposed to get at my place together with her boyfriend on March 2. So on that date, Aileen and her boyfriend were truly surprised. They had enjoyed their Thai set meal so much. Plus while they were having dinner I asked them if it's ok to watch Rated K! for one specific segment. They were also surprised to see me on TV in Korina's top rated show.




After the dinner Aileen told me, "Now I understand why Gary insisted that I can only get the pasalubong on March 2." She found that very weird daw. "Ganun daw ba ako ka busy?" Well at least now she knows.


The most touching part was when Aileen gave me this gift--a tumbler from Starbucks, which is exactly the same as Kris Aquino's tumbler. I thank them both for the token they gave me. Every time I encounter thoughtful customers, my heart truly melts. Most of my friends say that I am blessed to meet so many sweet people. For that I am very thankful!!!

FOOD SCULPTURES

http://www.thatwasfunny.com/food-sculptures/1449

This is really good.

pangsit /gyoza



29 mei 2008, Kamis pagi

Udah kelar beres2 n Mei da skul....sementara Xiang jg lg bo2, sempet2in deh utak atik di dapur lagi, kali ini giliran bikin pangsit.....kalo da jadi, biasa bisa digoreng, ato rebus ato dipanggang di feripan aja...juga uda enakkk...

Kali ini lagi kepingin makan pangsit rebus nih...wah, enakkk...mana lagi gerimis gini, enaknya makan yg panas2...sayang ga pny sambel...uuh...

Bahannya gampang lah...cuman daging giling [ayam, babi terserah], trus irisan daun nira [jiu cai], bhs indo nya ga ngerti deh, ato pake irisan bwg bombai...ama bumbu garam lada......
smua bhn dicampur jadi satu....trus di masukkan di lapisan kulitnya [biasa ada langsung jadi , bisa beli di supermaket], dibentuk deh kyk pangsit [gw si pake alat bantu]gampang, praktis deh.

Kalo da jadi ya tinggal di masak deh...terserah mo diapain..rebus, panggang, goreng, kukus...
[bisa juga dibentuk kyk bikin somay, tinggal dikukus gitu]
Gw mo makan dulu aahhhhhhhh..........nyam nyam nyam

TOMATO RASAM


Ingredients:
Tomatoes: 5 large
Salt: to taste
Garlic: 4 pods
Turmeric: a pinch
Red Chilli powder: 1 tsp
Black Pepper: 1/2 tsp
Tamarind paste: 1 tsp
Coriander leaves: 1 tbsp

Tempering:
Mustard seeds: 1/2 tsp
Cumin Seeds: 1/2 tsp
Dry red chilli: 3
Curry leaves: 1 sprig
Rasam Powder: 2 tsp [For recipe, click on label "Spice Powders"]

Method:
1. Pressure cook tomatoes in 1 cup water for 1 whistle. Remove the skin and blend the tomatoes coarsely.
2. Heat oil in a pan, and add all the tempering items. Then add crushed garlic and when it turn brown, add the pureed tomatoes and mix well. Add about 3 cups of water to this.
3. Add salt, black pepper, turmeric, rasam powder and coriander leaves.

Rollo de patata relleno de atún

Hi,

MªCarmen (Barcelona(Spain)) cook this cool meal called:

ROLLO DE PATATA RELLENO DE ATÚN (Potatoe Roll filled with Tuna)

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It's decorated with Olives and you can use Sweet peppers in the filling and to decorate the roll on it. Or even prawns for the filling would make it tastier.

Thanks!

Emperador con patatas cúbicas!!!

It's obvious that Gemma wants to feed us everyday, and we are very grateful for her support!

EMPERADOR CON PATATAS CÚBICAS (Swordfish with Cubic Potatoes)


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Thanks Gemma!

Having Lunch at work!

Hi!

2 new entries from Nekane and Ruben's mothers...

- Tortilla de Patata (Potatoe Omelette):

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- Pencas rellenas de Jamón y Queso (The end part of a chard (I don't know its name) filled with Ham and Cheese):


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Thanks!

Fideos a la cazuela con Calamar y Gambas

Hi!

Elena from Zaragoza (Spain) adds a new meal to the blog...

FIDEOS A LA CAZUELA CON CALAMAR Y GAMBAS (Stewed noodles with Squid&Prawns)


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Thanks Elena!

Lottaria

If you sometimes get Lazy here is Lottaria Number for deliever in Suncheon
(061 724-0196)






AVOCADO WHOLE SHRIMP BURGER







SEASONING POTATO : SOUR CREAM AND ONION



If you compare note on the calories of Lotteria and Mac Donald's then Lotteria are way ahead. whit many of their burgers over 700 calories Mac Donald's have only one over the 700 mark.


http://www.lotteria.com/Menu/shopping_basket.asp(calories)

한우불고기세트 714.6 781.2 93.0 25.3 34.4 1048.1 42.9 13.4 0.6 79.8
유러피언프리코
치즈 세트
744.4 1003.8 109.9 27.2 50.7 1320.2 39.8 18.7 0.6 87.8
메가빅파프리카세트 741.6 1039.5 100.0 38.8 53.8 930.7 38.3 22.2 0.8 115.3
파프리카베이컨
비프 세트
730.9 939.9 100.9 30.0 46.3 902.9 40.2 17.5 0.5 94.2
라이스(불고기)세트 748.6 859.8 102.0 22.2 40.3 1030.4 40.2 12.2 0.3 81.1
텐더그릴치킨세트 683.0 804.9 97.0 23.7 35.9 1069.0 39.0 9.8 0.3 155.2
라이스(김치)세트 743.6 893.3 111.9 17.4 41.7 1093.5 39.2 10.6 0.4 49.5
불갈비버거세트 692.0 887.8 115.7 23.5 36.8 1046.8 41.0 12.3 0.3 82.5
어린이세트 565.0 691.8 73.4 23.0 32.0 1068.4 12.5 9.9 0.1 88.2
辛리브샌드세트 698.4 911.0 116.3 24.1 38.8 1069.4 45.8 11.7 11.7 87.3
새우버거
세트
670.0 854.7 107.9 17.2 39.4 980.1 37.2 9.7 0.3 107.1
허브돈까스버거
세트
673.0 897.9 108.5 21.0 42.2 973.1 39.6 11.6 0.4 56.7
불타는오징어버거
세트
670.0 903.5 107.0 22.1 43.0 957.3 38.2 10.6 0.3 181.2
불고기버거세트 664.0 807.8 100.1 21.0 36.0 929.3 40.5 11.8 0.3 67.1
치킨버거세트 658.0 831.4 99.2 22.5 32.5 908.7 36.2 8.7 0.2 96.4
치즈버거세트 652.7 782.6 97.0 18.8 35.5 974.3 38.9 12.3 0.5 47.9
데리버거세트 642.0 753.6 99.5 16.2 32.3 869.3 36.9 9.8 0.2 49.6
베이컨치즈버거
세트
631.5 752.8 95.8 20.1 32.2 947.7 38.1 12.4 0.5 56.2
자이언트더블버거
세트
710.0 936.6 98.4 27.3 48.3 1020.4 38.1 18.0 0.8 86.8
새우·샐러드세트 726.0 852.0 94.4 16.2 45.5 958.7 45.1 9.7 0.1 109.4
불고기 치킨세트
(순한맛)
656.9 785.2 78.9 33.9 37.2 1097.3 40.6 12.8 0.2 188.3
불고기 치킨세트
(매운맛)
656.9 750.4 78.4 34.1 33.4 1195.6 40.1 12.4
0.1 224.4





http://www.mcdonalds.co.kr/menu/nutri_table.asp(mac Donald's calories)





빅테이스티 365 715 59
(18%)
13 41
(69%)
36
(72%)
17
(111%)
1.5 60
(19%)
1210
(61%)

베이컨 토마토 디럭스 255 555 53
(16%)
14 30
(49%)
26
(53%)
12
(83%)
0.9 50
(16%)
1110
(55%)

크레이지 핫 치킨 폴더 246 505 52
(16%)
6 26
(43%)
23
(47%)
8
(51%)
0.6 45
(14%)
1120
(56%)

상하이스파이스 치킨버거 225 440 50
(15%)
7 22
(37%)
18
(37%)
5
(33%)
0 45
(14%)
900
(45%)

휘시버거 144 350 41
(12%)
5 15
(24%)
15
(30%)
5
(32%)
0.3 30
(10%)
700
(35%)

빅맥 213 525 46
(14%)
8 27
(45%)
27
(54%)
12
(81%)
0.9 45
(14%)
1000
(50%)

불고기버거 152 400 44
(14%)
13 16
(27%)
19
(37%)
2
(14%)
0.3 30
(9%)
690
(34%)

특불버거 212 600 46
(14%)
13 29
(48%)
35
(70%)
5
(34%)
0.6 50
(16%)
1030
(52%)

치즈버거 114 305 33
(10%)
6 16
(26%)
13
(27%)
7
(49%)
0.6 20
(6%)
720
(36%)

더블치즈버거 164 455 34
(10%)
6 26
(44%)
25
(50%)
14
(92%)
1 35
(12%)
1150
(58%)

베이컨치즈버거 119 325 33
(10%)
6 18
(30%)
15
(29%)
8
(53%)
0.6 25
(8%)
810
(41%)

칠리치킨버거 139 300 45
(14%)
11 13
(22%)
9
(18%)
2.5
(16%)
0 20
(7%)
520
(26%)

맥치킨 171 400 45
(14%)
5 17
(29%)
18
(36%)
5
(33%)
0 40
(14%)
700
(35%)

새우버거 170 410 51
(15%)
6 16
(27%)
17
(34%)
6
(42%)
0.5 60
(19%)
780
(39%)

햄버거 100 225 32
(10%)
6 13
(22%)
9
(19%)
4.5
(31%)
0.4 20
(6%)
408
(24%)




Menu
Burgers
Hanwoo Bulgogi
Avocado whole shrimp
Mega Big paprika
Paprika bacon beef
European frico cheese
Tender griled chicken
Giant double burger
Shrimp
Squid
Veg rice bulgogi kimchi
Bulogogi chicken set
Bulgabi
Hot rib sand
Herb pork cutlet
Bulgogi
Chicken
Hamburger

Power menu 1600won

Extras
Seasoning potato
Yogurt flavoured salad
Crunch Shrimp
Squid Ring

Chicken
Chicken full pack
Chicken half pack
Family pack
Fire wing
Chicken fillet

Ssal pack 1 piece
Giant double pack 10000 won
Love me Ssal pak pack