I can still hear the resounding crunch of this chicken skin I had at Floyd's Famous BBQ at The Atrium a few hours ago. Despite the many time I've been there, this never made it to my table - almost always two-pieceof pork barbecue for me. So it was one great discovery today and it's the crunchiest one I ever had - though I have a limited chicken skin "repertoire". A quick dip even in the simplest vinegar concoction will surely make every bite of this fried chicken skin taste like heaven, even how sinful it is. It's another must try, no, make that must order item on the menu the next you drop by Floyd's Famous BBQ at The Atrium mall.
It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang