08 September, 2010

Fun Taiwan : Birthday Bash For The June's Babies

There you go..... Here I am once again, Boo - The Story Teller. Heh... Heh!!! Life is getting boring each and every single day for me now. Wake up in the morning, breakfast with the parents, heading to workplace, lunch at home, back into cozy office, home again with some house chores, throwing myself in front of the TV sets or grabbing some novels until "They" (I mean TV programs and the novel "waking" me up 2a.m in the morning.) So please tell me what the hell of world I'm in now???

Oh!!! Whatever ..... Thank you for lending your eyes for the above !@##$%^. I'm just trying to let go some "bad gases" after all you can ignore that part. Ok, back to story, as I promised yesterday today my mission is to make all of you drool all the way down.

After visited the last spot of the day in Taiwan, It's time to ease our hungriness. We had our first dinner at Taipei which was the "Mongolian BBQ" that we never had before back to Malaysia.


What is "Mongolian BBQ" ???

According Google,

Although Mongolian barbecue first appeared in Taiwan in the middle to late 20th century, the stir-frying of meats on a large, open surface is supposed to evoke Mongolian foods and Mongolian traditions. Or the preparation derives from Japanese-style teppanyaki which was popular in Taiwan at the time. The very first Mongolian Barbecue restaurant (Gengis Khan Mongolian BBQ) was opened in 1976, and was located in downtown Taipei, Taiwan.
American restaurants such as HuHot Mongolian Grill and BD's Mongolian Barbeque claim that soldiers of the Mongol Empire gathered large quantities of meats, prepared them with their swords and cooked them on their overturned shields over a large fire. A German restaurant chain with the same concept claims that the Mongolian soldiers cooked their meals on a heated stone.

Typically, diners choose various ingredients from a buffet of thinly sliced raw meats (beef, pork, lamb, turkey, chicken, shrimp) and vegetables (cabbage, tofu, sliced onion, cilantro, broccoli, and mushrooms) and assemble them in a large bowl or on a plate. These ingredients are given to the griddle operator who adds the diner's choice of sauce and transfers them to one section of the hot griddle. Oil and sometimes water may be added to ease cooking, and the ingredients are stirred occasionally.

The ample size of the Mongolian barbecue griddle allows for several diners' food to be cooked simultaneously on different parts of the griddle. In many restaurants (primarily buffets) one dish will be cooked at a time, the operator walking around the outside of the grill once or twice moving the food while walking. When cooking is complete, the finished dish is scooped into a bowl and handed to the diner. Many Mongolian barbecue restaurants are-"all-you-can-eat."

I even made myself my favorite ABC too.


Food stories had been never end, Our mindful Malaysian tour guide (Veronica) and the Taiwanese tour guide (Tommy) had a little surprise for my daddy (Since 8th June - our first day in Taiwan was exactly the date my daddy came to this world)


They had prepared a fruity birthday cake which I thought it more like a fruity pie for me.



And of course together we were celebrating for all the June babies as well. (And I'm one of the baby either :D)


That was how I spent my 28th birthday in oversea with huge bunch of strangers that I'm about to make friend with them. Once again a big thank you to Veronica and Tommy for making us such a memorable experience in my life so far. I will keep this memory buried in my heart forever.

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