Shophouse Bowls
Marty Martindale

 

Until recently the fast food people have been rigid about their food their way. Chipotle and Subway did start a little flexability way back. 

Here’s my latest McDonald’s experience:  I came through their drive-thru to get one of my three-a-year “Fillet-of-Fish Sandwiches, hold the cheese.” I rounded the bend, and at the pay-up window I spotted a new sign to the effect, “extra condiments, extra cost.”

“Do I get money back for the cheese I didn’t take,” I asked?

I got what I expected – no comment and a blank stare. And, this is how it has pretty much goes and has for many years.

Now flexability is looking better with Chipotle’s take on Mexican and their new spinoff, Asian Southeastern Shophouse. Each take pride in pure ingredients and recognize our need for flexability.

Let’s build our own, categorically-guided, Asian bowl. Here’s how it goes, choose one from each category:

Rice and Noodles:
Brown rice, Jasmine rice or Chilled Rice Noodles

Meats:
Grilled Chicken Satay, Grilled Steak, Pork and Chicken Meatballs or Seasoned Organic Tofu

Vegetables:
Chinese Broccoli, Spicy Charred Corn, Eggplant & Thai Basil or Long Beans with Caramelized onions

Sauces:
Tamarind Vinaigrette, Green Curry or Spicy Red Curry

Garnishes:
Green Papaya Slaw, Pickles or Herbed Salad

Crispy Toppings:
Toasted Rice, Crispy Garlic or Crushed Peanuts

Sauce, Garnishes AND Crispy toppings – they are showing us their love!

The bun option, if you can afford the carbs, is their Banh Mi, freshly-baked bread filled with meat or tofu, green papaya slaw, crushed peanuts and herb salad.

However, as good as it looks and reads, Shophouse will probably be some time before there’s one near us.

Hurry up, Shophouse, we’re hungry!

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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