Asia Travel and Dining Guide Announces Authentic Fish and Chips Now Available in Philippines Angeles City Bar Near Clark Freeport
Fish and Chips may look simple on a plate at this family restaurant and bar in Clark Philippines near Angeles City which is famous for its pub food. Asia Travel and Dining Guide explains making very nice fish n chips requires culinary skills not commonly found in bars in Philippines.
Bangkok, Thailand, August 14, 2010 --(PR.com)-- Asia Travel and Dining Guide reveals the secret behind good fish and chips served at popular bar in Angeles City Clark Philippines.
The combination of flours is good for batter for Fish and Chips. The self raising flour used in this bar in Clark Philippines contains raising agents, mostly bicarbonate of soda and tartaric acid, which start to produce little bubbles of carbon dioxide gas, once some liquid is added. The bubbles keep the batter light and fluffy. But one also wants the batter to be able to hold together and keep the fish wrapped up. That’s where the plain flour comes in. It has a high proportion of protein, in addition to the starch. The proteins interact to form gluten - long, tangled strands of molecules which effectively glue the batter together so it nicely wraps around the fish.
Chefs in Yats Restaurant and Wine Bar which caters for this family restaurant and bar in Mimosa Clark Freeport Zone, explain that when one adds the liquids, the reactions are all kicked off. The raising agents in the flour start to produce the tiny bubbles and the proteins in the plain flour begin to absorb water. As water is absorbed, the protein molecules start to escape and get tangled up together - which thicken the whole thing. When one leaves the batter to rest in the fridge, more protein molecules escape, allowing more entanglement and making the batter even thicker. One will notice the difference, and may need to add milk to thin it back down afterwards. Asia Travel and Dining Guide discovered that making fish and chips is not all that easy and that’s why not many bars in Philippines get it right. In fact, Angeles City premier bar and restaurant London Pub is revered for its best fish and chips in Angeles City, Clark Freeport, Subic Bay and Manila Philippines.
This bar in Angeles City Clark Philippines points out that if the fish has been properly covered with a good batter, it shouldn’t come into contact with the hot oil at all, as it’s protected by the batter. The hot oil comes into contact with the batter rather than the fish, which produces steam and this effectively poaches the fish inside it. A bonus is that the vitamins are locked in by the protective layer of batter, whereas when one boils or fries the fish they can just leak out. So the fish inside the batter is actually really good.
The right potatoes
Maris Piper or King Edwards are the best to use for chips because they’re both very starchy. Avoid waxy potatoes, like Desirees, as they contain quite a lot of water. Too much moisture makes chips go soggy, so stick to starchy spuds.
Chunky chips
The size of chip you use is important too. Imagine a large chip, which soaks up some oil through each of its different surfaces. If one cuts it in two, it will soak up more oil, as you have increased the surfaces that will be contact with the oil. So bigger chips mean one ends up eating less oil.
Yats Restaurant Explains Cooking them through
The catch with bigger chips though, is that one runs the risk of not cooking them properly. But one is safe with chef Philip’s method of cooking the chips twice. The first time one cooks them, at the lower temperature of 165°C, one can make sure that whatever the thickness, they are cooked through. At this temperature, one won’t get too much browning on the outside and it is not likely to burn the chip. Cooking them in at a higher temperature afterwards, 185°C, gets the browning reactions going on the outside of the chip, so that’s when all the tasty, golden crispiness develops.
Getting to this bar in Angeles City Clark Philippines
How to get to this popular bar and nightlife spot in Clark Philippines? After arriving at Pampanga Clark Freeport, go straight until hitting Mimosa Leisure Estate. Enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) and the London Pub is on the left.
The London Pub in Angeles City Clark Freeport Zone Philippines
Mimosa Drive past Yats Restaurant, Mimosa Leisure Estate
Clark Freeport Zone, Pampanga, Philippines 2023
(045) 499-1177 0922-870-5176 0916-694-9987 ask for Glenda
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
http://www.LondonPubClark.com
http://www.youtube.com/watch?v=qsPsfY61N1I
While in Clark, let’s add to the itinerary to enjoy a day in leisure and relaxation at the idyllic Clearwater Resort located in the central business district of Clark Freeport Zone. For more information, visit http://www.ClearwaterPhilippines.com
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The combination of flours is good for batter for Fish and Chips. The self raising flour used in this bar in Clark Philippines contains raising agents, mostly bicarbonate of soda and tartaric acid, which start to produce little bubbles of carbon dioxide gas, once some liquid is added. The bubbles keep the batter light and fluffy. But one also wants the batter to be able to hold together and keep the fish wrapped up. That’s where the plain flour comes in. It has a high proportion of protein, in addition to the starch. The proteins interact to form gluten - long, tangled strands of molecules which effectively glue the batter together so it nicely wraps around the fish.
Chefs in Yats Restaurant and Wine Bar which caters for this family restaurant and bar in Mimosa Clark Freeport Zone, explain that when one adds the liquids, the reactions are all kicked off. The raising agents in the flour start to produce the tiny bubbles and the proteins in the plain flour begin to absorb water. As water is absorbed, the protein molecules start to escape and get tangled up together - which thicken the whole thing. When one leaves the batter to rest in the fridge, more protein molecules escape, allowing more entanglement and making the batter even thicker. One will notice the difference, and may need to add milk to thin it back down afterwards. Asia Travel and Dining Guide discovered that making fish and chips is not all that easy and that’s why not many bars in Philippines get it right. In fact, Angeles City premier bar and restaurant London Pub is revered for its best fish and chips in Angeles City, Clark Freeport, Subic Bay and Manila Philippines.
This bar in Angeles City Clark Philippines points out that if the fish has been properly covered with a good batter, it shouldn’t come into contact with the hot oil at all, as it’s protected by the batter. The hot oil comes into contact with the batter rather than the fish, which produces steam and this effectively poaches the fish inside it. A bonus is that the vitamins are locked in by the protective layer of batter, whereas when one boils or fries the fish they can just leak out. So the fish inside the batter is actually really good.
The right potatoes
Maris Piper or King Edwards are the best to use for chips because they’re both very starchy. Avoid waxy potatoes, like Desirees, as they contain quite a lot of water. Too much moisture makes chips go soggy, so stick to starchy spuds.
Chunky chips
The size of chip you use is important too. Imagine a large chip, which soaks up some oil through each of its different surfaces. If one cuts it in two, it will soak up more oil, as you have increased the surfaces that will be contact with the oil. So bigger chips mean one ends up eating less oil.
Yats Restaurant Explains Cooking them through
The catch with bigger chips though, is that one runs the risk of not cooking them properly. But one is safe with chef Philip’s method of cooking the chips twice. The first time one cooks them, at the lower temperature of 165°C, one can make sure that whatever the thickness, they are cooked through. At this temperature, one won’t get too much browning on the outside and it is not likely to burn the chip. Cooking them in at a higher temperature afterwards, 185°C, gets the browning reactions going on the outside of the chip, so that’s when all the tasty, golden crispiness develops.
Getting to this bar in Angeles City Clark Philippines
How to get to this popular bar and nightlife spot in Clark Philippines? After arriving at Pampanga Clark Freeport, go straight until hitting Mimosa Leisure Estate. Enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) and the London Pub is on the left.
The London Pub in Angeles City Clark Freeport Zone Philippines
Mimosa Drive past Yats Restaurant, Mimosa Leisure Estate
Clark Freeport Zone, Pampanga, Philippines 2023
(045) 499-1177 0922-870-5176 0916-694-9987 ask for Glenda
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
http://www.LondonPubClark.com
http://www.youtube.com/watch?v=qsPsfY61N1I
While in Clark, let’s add to the itinerary to enjoy a day in leisure and relaxation at the idyllic Clearwater Resort located in the central business district of Clark Freeport Zone. For more information, visit http://www.ClearwaterPhilippines.com
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Contact
Asia Travel and Dining Guide
Chay Tanglao
(632) 637-5019
www.LondonPubClark.com
www.YatsRestaurant.com (632) 637-5019 Rea or Chay
Chay Tanglao
(632) 637-5019
www.LondonPubClark.com
www.YatsRestaurant.com (632) 637-5019 Rea or Chay
Contact
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