Mini Pizza

Monday is my new Sunday, and with time on my hands, I thought of ways I can bond with Zeus. Earlier we went for a stroll in our garden and we saw things we never paid attention to before. The activity made us hungry, so I whipped up an easy-to-do snack: mini pizzas!

Ingredients:

bread slices of choice (panini, foccacia, regular toast, etc...whatever you want)

pizza sauce (can be bought from the grocery or make your own)

toppings of choice (I used vienna sausage and pineapple chunks, but whatever you want or have will do)

grated quickmelt cheese

Procedure:

1. Pre-heat the oven or oven toaster (300 deg F).

2. Spread pizza sauce on the bread slices, enough to equally cover the surface.

3. Arrange the toppings on the bread slices.

4. Top with grated cheese.

5. Bake for 3-5 minutes until cheese melts and the bread toasts for a bit of crunch.

Nasi Lemak

I miss Singapore and their local favorites. Last Sunday I took my folks to Nasi Lemak to satisfy my craving. Thank goodness that I can still enjoy authentic Singaporean dishes here in the metro.

Poh Piah - 140 Php (2 rolls)

This is the counterpart of the Filipino fresh lumpia. Shredded turnips and carrots are sauteed in garlic with chopped peanuts. Shrimps and lettuce leaves are added then rolled in an egg wrapper similar to crepes. Oyster sauce is drizzled for added flavor and design.

Nasi Goreng - 220 Php (medium)

The Malaysian fried rice or Nasi Goreng looks just like any other fried rice, but what makes it unique is the addition of fried acovies or dilis. The crunchier the anchovies, the better.

Honey Glazed Pork Spareribs - 330 Php

I've heard and read a lot of raves about the Honey Glazed Pork Spareribs. It's said to be one of the house best sellers and even if me and my folks aren't big pork eaters, I decided to give this a try to know for myself if the buzz is true or not. The verdict: right on the dot! The meat is so tender, you can slice it with a fork and with the slightest pressure. As for the flavor, the smokey-sweetness made me think I was eating premium smoked ham.

Penang Char Kway Teow - 148 Php (small)

This hodgepodge platter is one of my favorite Singaporean dishes. I have tried the Char Kway Teow in different establishments here in Manila but the one at Nasi Lemak is the best. Dare I say that it even tastes better than the one I remember eating in Singapore. It has the right mix of sweetness from the dark soy sauce, and just enough spice to add heat. The noodles are firm, and the bean sprouts are not soggy. There are generous slices of chorizo and shrimps, and to my delight, no cockles and fish/squid balls in sight (yey!)

Steamed Fish Fillet with Garlic - 240 Php

Singapore is a melting pot of races, cultures and cuisine so it's no surprise to find usual Chinese fare in the menu. The steamed fish almost melts in your mouth and had the subtle flavor or garlic, ginger and light soy sauce. A nice contrast to the richness of the Malaysian Chicken Curry.

Hailed by the restaurant patrons as the best curry in the metro, the Malaysian Chicken Curry is also another house specialty. I have yet to find out the difference, if any, with the Malaysian curry versus the Indian curry. With what I have tasted, Nasi Lemak's Malaysian curry is spicy but not burn-your-mouth-and-throat-spicy. Tender potato wedges and chicken parts swim in the thick gravy. I assume that the claypot has something to do with the fall-of-the-bones tenderness of the chicken. Even the meat from the chicken breast fell apart with a slight nudge of my fork!

Malaysian Chicken Curry - 270 Php

There were other dishes that I wanted to try such as the Hainanese chicken, chili crab, satay, and laksa. I'll reserve those for my next visit instead.

Nasi Lemak

Thompson Square

Tomas Morato, QC

Kani Salad

Here's one of my favorite salad recipes. Simple but definitely tasty.

Ingredients:

Iceberg lettuce, washed, drained and shredded

Kani sticks, chopped or shredded

ripe mango, cubed

Japanese mayo

Procedure:

1. In a salad bowl, place shredded lettuce. It is better to tear it by hand than chopping with a knife. This is because the lettuce reacts with the metal in the knife.

2. Layer it next with the chopped or shredded kani.

3. Next, put the cubed mangoes on top.

4. Drizzle with Japanese mayo.

5. Chill in the fridge and serve cold.

Buko Pandan

Ingedients:

buko or young coconut meat, shredded into strips

1 pack green unflavored gelatin

1 small can condensed/sweetened milk

1 pack all purpose cream

pandan flavoring

optional sago or tapioca balls

optional nata de coco

Procedure:

1. Prepare the gelatin as indicated on the box instructions. Pour into molds, set aside to cool and harden.

2. When gelatin is firm to the touch, remove from molds and cut into cubes (or whatever shape you want).

3. In a container, mix together gelatin, buko strips, sweetened milk and cream (also optional sago and nata de coco).

4. Add a small drop of pandan flavoring.

5. Chill in the fridge, and serve cold.

Note:

1. If pandan-flavored gelatin is available, omit the drop of pandan flavoring syrup.

2. If pandan leaves are available, cook gelatin with pandan infused water.

Zuni Restaurant and Wine Bar

Cited as one of the Best Restaurants of 2008 by the Philippine Tatler, Zuni deserves every accolade. Great food, good service, reasonable price, elegant but casual ambience in a prime location, what more can you ask for?

Kojiro and I decided to try it a few Saturdays ago. The place exudes sophistication while we were garbed in tees, shorts, and flipflops. We went there for an early dinner and only one table was occupied other than ours. Before we knew it, the place was already packed.

To start of our meal, complimentary bread and butter were served. The rolls were soft and warm, the same kind served in its sister restaurant in Serendra, Duo. We loved the rolls so much, Kojiro asked for a second basket which the staff accommodated. It was a perfect partner to our Chicken and Mushroom Soup.

Soup of The Day (Chicken and Mushroom Soup) - 175 Php/bowl

We were lucky that the Soup of the Day happened to be the Chicken and Mushroom Soup. It was creamy without being overwhleming, and the flavor of the mushroom went well with the tender chicken chunks. La Maison's Wild Mushroom Soup still ranks as the best for me, but Zuni's was good enough to whet my appetite. Bring in the main course!

Grilled Marinated Boneless Chicken Leg - 475 Php

Kojiro, not in the mood to be adventurous with his food that night, ordered chicken. The dish was good but nothing really spectacular other than the meat being tender. It was served with mango-barbecue sauce on the side but the combination did not appeal to Kojiro. Also for a man his size, the serving portion of the rice was a tad small.

I on the other hand ordered fish since the Baked Roulade Sole Fillet seemed intriguing from its menu description. The roulade, bigger than my fist, was stuffed with mushroom, spinach and cheese. It sat prettily on a bed of mashed potato and smothered with nantua sauce. It was light yet filling and I savored ever forkful.

Baked Roulade Sole Fillet - 480 Php

To cap off our meal, we had the Dessert Sampler which comprised of Zuni Obsession, Tiramisu, Cheesecake and Decadence. The presentation was done nicely but the sweets themselves were so-so. The mini cakes at Classic Confections or a cup of Fro-Yo Frozen Yogurt would have been more satisfying.

Dessert Sampler - 385 Php

Over all it was a pleasant experience. Zuni was worth trying and we will definitely dine here again.

Zuni Restaurant and Wine Bar

Ground level, Greenbelt 5

Ayala Center

Makati City

JiPan

Kojiro and I have found a new favorite Japanese restaurant that's accessible, easy on the pocket and serves great-tasting dishes. We've seen it so many times before, passed by it without giving much thought and now we're wondering why we only tried it recently when it was just under our noses.

Jipan is situated at the second floor of Glorietta 4, beside a textile shop and across the G-Shock store. An odd location you might think but on the contrary, it draws the crowd especially during the peak hours. This is probably because of the "open air" seating at the mall corridors. People passing by get to see what the customers are eating. If it looks good, maybe it does taste good.

And yes it does. The owner/manager is a middle-aged Japanese woman and I guess she is the reason for the quality of the dishes as well as the noteworthy service of the limited staff. Kojiro and I have been to the place three times already in just a month!

We sampled other dishes on separate occassions but these were the only ones I got to photograph:

Mabo Tofu Don - 240 Php

The Mabo Tofu Don is made of ground pork, tofu, minced vegetables and spicy sauce on top of Japanese rice. The serving was huge! Good for 2-3 people depending how hungry you are. It had the right balance of flavors, salty-sweet-spicy which goes well with the steamed rice.

Chashu Ramen - 250 Php

After watching non-stop Naruto Shippuuden episodes, Kojiro had the craving for ramen. He ordered the Chashu Ramen and from what I can remember, he counted 12 slices of pork in it! Well the menu did describe it as having "lots of pork slices", such generous serving! The ramen had the right texture -- springy and slightly chewy, the broth was subtly flavored, and the pork slices were also tender. He liked it so much, he orders this every time.

Miso Ramen - 220 Php

The Miso Ramen was also good, with the same springy ramen and marinated chashu slices but with a miso based broth and added ingredients of Chinese cabbage, corn kernels and half of a boiled egg.

Jipan Coffeeshop and Bakery
2/F Glorietta 4
Ayala Center
Makati City

Sentro 1771

L: Bottomless Sago't Gulaman
R: Watermelon Shake

Gindara Escabeche

Garlic Chicken Leg

Sentro1771

2/f Greenbelt 3
Ayala Center

Makati City

The Coffee Bean and Tea Leaf

I've been talking for almost 7 hours per day for four weeks now, all because of training new hires at work. At this point I just want to shut up and let the photos do the talking.

Nestle Pops

Look at what just popped out of the freezer:

Regular container - P99.75

Nestle Pops is the only bite size chocolate covered vanilla ice cream pieces in the market today. Aptly named, I ended popping these into my mouth one after another. The contrast of the crunchy outer shell with the smooth ice cream is addictive. Too bad it melts easily and the direct contact with my fingers doesn't help. Oh well, I guess I just have to eat 'em faster!

Cafe Bola Kamias Shake

Kamias or Bilimbi (Averrhoa bilimbi) is a common backyard plant in the Philippines that bears sour -- make that acidic, cylindrical fruit in bunches. Back in my childhood, me and my friends would pick the fruits from the tree and eat it with rock salt as a snack. We would laugh at each other's funny sour faces and our teeth would feel funny afterwards because of the acidity. I think that's how I developed my fondness for anything sour. Just thinking about fresh kamias already makes my mouth water!

I have mentioned in a previous post that kamias can be used to make sinigang. Another popular use for it would be as a relish/salsa for fried fish. Just chop it and mix with cooked bagoong (shimp paste) and its ready, tomatoes and onions are optional.

I never thought that kamias could also be used for beverages. In Cafe Bola, kamias shake is served and I have friends who have been raving about it. I was a bit skeptical about it at first, thinking that it's too sour to be made into a shake but I gave in to my curiosity and tried it during my recent visit to the cafe.

Wow! My friends were right all along. The drink was refreshing and not just because it was served cold, but more so because it was a familiar flavor that I never expected to taste from a drink. My tastebuds were tickled with delight by the play of sour, sweet and a hint of saltiness of the beverage. I found a new fave and bid goodbye to the usual soda or boring iced tea.

Cafe Bola
2/F Greenbelt 3
Ayala Center, Makati City

Petra and Pilar

It's been busy at work and this post unfortunately had to be set aside, but the homestyle cooked food in Petra and Pilar is too good not to talk about.

Kojiro and I have been eating dinner out together lately, and thanks to the walking distance of this high end carinderia to both my office and his condo, Petra and Pilar has been our usual spot. You might be asking "Who is Petra and Pilar?". Petra is the Ponce-Enrile matriarch while Pilar is the Castañer matriarch, two great ladies who passed their love of good food to their granddaughter Katrina Ponce-Enrile (President and CEO of the JAKA Group of Companies).

Katrina's brainchild combines Filipino/Spanish comfort food prepared by chefs, presented to the customers in a minimalist space and familiar turo-turo (point what you want) manner. So off to the counter we went and started pointing which of the viands we want. Each serving of viand is big enough for 2 persons. We were quite hungry during this visit, thus we ordered the following (pardon the grainy images from my mobile phone):

L-R: Beef Kalitiran, Tanigue in Pesto, Chicken Sinigang
(not pictured: 3 cups of rice)

Beef Mushroom Kalitiran - P150

The Beef Mushroom Kalitiran is the house bestseller. Their menu changes daily but you're sure to find this as a staple. It's like roast beef with mushroom gravy, however I cannot tell if the beef was actually roasted prior to slicing or if the slices were simmered in the gravy to cook. Regardless of the cooking method, the results are absolutely fantastic.

Tanigue in Pesto - P150

Our next viand is really just mine to finish, Tanigue in Pesto. I've said it before and I will say it again; I love pesto! The fish cutlets were cooked just right, firm but flaky. The pesto they used was flavorful but doesn't scream "BASIL!", and that's a good thing. I think this dish would have gone to the next level with some juice from a lime wedge. Though I would have wanted it less oily, overall this creation was a winner, heck I ate all of it!

Chicken Sinigang - P 170

Our meal would not be complete without some soup. The offering for that evening was Chicken Sinigang. Sinigang is a dish that has meat and vegetables in a sour broth. It can be cooked with either chicken, beef, pork, fish or shrimps. The soup is also quite flexible wherein it can be made sour by using any of the following: tamarind, kamias (balimbi), calamansi (philippine lemon), or guava. The popular choice nowadays would be the ready-to-use powdered soup base that can be bought in all supermarkets and convenience stores.

I have a sour tooth and wanted the broth to be more sour. Kojiro agrees. The cooked vegetables were separated from the meat and soup, and were only added upon ordering. Its a good way to prevent it from being over cooked and turning soggy, however exposing it to air the whole day leaves it dry. This viand being the most expensive out of the three we ate turned out to be a disappointment. Next time I'll ask the staff if it's possible to just have some of the soup without any meat or veggies.

When I found out the dessert of the day, I made sure to leave some room for it. Leche Flan Pudding, mmmmm. Leche flan is a Filipino favorite with Spanish origins. Leche literally translates to milk, but the recipe calls for more egg yolks than milk (10-12 yolks). It can be considered as a stiff custard or a firm creme brulee with caramel sauce instead of the usual shell on top. Some would say that Leche flan is tedious or expensive to prepare, thus it has been associated with celebrations and special occassions in the Philippines.

Leche Flan Pudding - P130

Petra and Pilar's version has a layer of pudding, probably bread, which is barely recognizable. It blends with the flan so well that it looks and tastes as if it's all flan you're eating. It was firm and soft, the perfect balance for the consistency. I also love that it wasn't overly sweet despite the caramel sauce. As for the serving size, it is a considerable block good to share between 2-3 persons...if you'll be sharing it at all!

Petra and Pilar
JAKA Center
2311 Exportbank Drive cor. Chino Roces Ave.
Makati City

Chowking Congee and Siomai

Hail to the king of Chinese fast food! With over 400 branches all over the Philipines, and outlets abroad, Chowking undoubtedly reigns in its niche.

The place serves breakfast sets, rice meals, noodle dishes and snacks round the clock. The other day I had a craving for Hong Kong style congee and dimsum for breakfast. Though there were much nearer breakfast alternatives, I walked roughly 2 blocks to satisfy my craving.

There are a couple of variants for their congee and the main difference would be with the toppings. I ordered the classic or "plain" which already has bits of meat and century egg mixed into the porridge. Fried wanton wrappers and chopped spring onions on top add color and crunch. I like it best when drizzled with a mixture of light soy sauce and philippine lemon (calamansi).

Classic Congee - P39

As for the dimsum -- pork siomai, I've sampled better than this. The filling was bland and had an almost rubbery consistency. Thanks to the chili paste served, it added kick and flavor.

Pork Siomai - P39

Chowking

various locations

Healthy Options

Healthy Options is a flourescent lit haven for organic and health food fanatics. Even if you're not that conscious of what you eat, the place charms you with is spacious interior and hand painted decor.

Aisle after aisle, colorful display of different snacks and drinks tickle my curiosity and tempt me to reach them off the shelves. There are so many stuff we wanted that I now have a grocery list in my head: pear juice, cheese puffs, ready-to-toast blueberry waffles, seaweed flavored rice cakes, flavored sparkling water, apple chips, frozen blueberries, and the list goes on and on.

Prices are a tad bit expensive compared to your regular supermarket and most of the products/brands are exclusively distributed in the store. We put it off for now but will definitely come back at another time.

We also found something that gave us "Healthy laughs"

Want some honesty? Now you know where to get it.
(all together now...honest tea is such a lonely word...)

Healthy Options
Basement level, Greenbelt 5
Makati

La Maison

Derived from the French words that literally translates to "the house", La Maison is the home of steaks and seafood, but in my dining out experience it is where I found the best wild mushroom soup.

P170/bowl

The generous serving is filling enough for a light meal with the restaurant's complimentary bread sticks. Real bits of various mushrooms swim in the thick, creamy base. It has a subtle nutty, earthy flavor that you probably can only get from the real stuff which no powdered or canned alternative can compare to.

For our entrees, I had the regular serving of fish and chips. A gasp of surprise came out when I saw the huge platter being laid on our table. 2 big fried dover sole fish fillet slices were on top of a bed of large cut fries. 3 kinds of dips were served as well for it, ranch, chili, and curry. The fish was lightly seasoned, moist and flaky. I liked the ranch dip the most since it was creamy-tangy-sweet but did not overpower the flavor of the fish.

Regular serving - P375

Kojiro ordered the chicken wings (8pcs). This dish was okay if we didn't have any expectations. The wings were drizzled with a sweet-spicy sauce that gave an oriental touch to it. This was a disappointment for us since we prefer it spicy and done the Outback way.

8 pcs. - P270

La Maison
3/F Greenbelt 5
Makati City

Pesto Crusted Tofu with Cheese

I absolutely love pesto. Its so simple to make and so tasty. In my family, I'm the only who has acquired the liking for it. They find the basil flavor too overwhelming. In my opinion they're missing a lot, but on the other hand it's a good thing that they don't like it -- more pesto for me!

Looking for ways to bring more excitement to the subtle flavor of tofu, I decided to experiment and combine the two; the boldness of pesto and the mildness of tofu. It's an East-meets-West recipe, and I was pleasantly surprised with the result. I was expecting a strong herb flavor but the tofu subdued the intensity. The cheese brought the flavors together with just the right amount of salt and creamy texture.

Ingrdients:
tofu, sliced into 1/2 inch thick slabs
pesto sauce
grated or sliced quick-melt cheese

Procedure:
1. Marinate the tofu in the pesto sauce for 5 minutes.
2. Heat pan and place tofu with some of the pesto sauce coating it.
3. Pan fry one side of the tofu for 2-3 minutes.
4. Flip it to fry the the other side for another 2-3 minutes.
5. While still frying the other side, place cheese on top and let it soften a bit or completely melt based on your preference.
6. Remove from heat and serve.

Potato Cheese Croquettes

Mashed potatoes is one of the most popular comfort food in the US. It is also greatly appreciated here in Manila and is usually served as a side dish to fried or roasted chicken.

But what to do with leftover mashed potatoes [if any] when everyone has had their fill and no longer yearns for the comfort it brings? Make croquettes out of it!

Croquette came from the French word croquer, which means “to crunch”. The dish is a French invention which is usually made of mashed potatoes and minced meat, dipped in egg, rolled in breadcrumbs then deep fried. It became so popular that almost every country now has their own version of preparing the classic favorite.

My version is very similar to the European tater.

Ingredients:
leftover mashed potatoes, chilled
1 whole egg, beaten
quick-melt cheese, cut into 1/2 inch thick strips
1/2 cup panko (Japanese bread crumbs)
cooking oil

Procedure:
1. Scoop 1 tbsp of mashed potato onto your palm.
2. Flatten it to make a patty.
3. Place 1 cheese strip in the middle of the patty.
4. Roll patty using palms to cover the cheese all over with the mashed potato.
5. Dip the roll in the beaten egg.
6. Roll it in panko and make sure that it's evenly covered.
7. Heat oil in a pan.
8. Fry potato rolls until breadcrumb coating turns golden brown.
9. Remove excess oil with paper towels.

Dulce de Leche Ala Mode

It's summer in the Philippines and mangoes are in season. This time of year, the fruit ripens with a delicious shade of golden yellow, becoming succulent and sweet.

Mangoes are great eaten by itself, but why stop there when it can be used in so many dishes. With the abundant stock at home, I amped up my mango ice cream and Dulce de Leche slice combo with a generous serving of mango cubes.

Kani Maki

Craving for Japanese food during the wee hours of the morning, when all decent restos I know are already/still closed, made me do the unexpected.

I made my own maki.

I've heard from a TV chef before that it's best to always have a pack of kani at home. You'll be prepared when the need for a quick snack arises, and there are so many possibilities with what you can make -- salads, sandwiches, tempura or simply eat it by itself. That was one of the best advices I've picked from the tube.

You might be asking yourself "what is maki?" and "what is kani?". You've probably seen these words in Japanese restaurant menus but have never bothered to find out what these translate to. If you still haven't Googled it by now, let me add to your knowledge of basic Japanese dining vocabulary:

maki - roll
kani - crab meat (sticks)
kani + maki = crab meat roll
nori - dried thin seaweed sheets
sushi - vinegared rice

It is interesting to note that outside of Japan, some people refer to or understand sushi as the raw fish or seafood. Truth is, the sliced raw fish or seafood is called sashimi.

I took out the makisu (bamboo rolling mat) from its hiding place and cracked my knuckles. With the kani out of the chiller, I was ready to roll.

Procedure:
1. Lay the makisu on a flat surface.
2. Lay a sheet of nori on the makisu.
3. Mix cooked rice with a solution of vinegar, sugar and salt to make the sushi.
4. Spread the sushi on the nori sheet.
5. Place the kani (and other desired filling) on top.
6. Roll tightly.
7. Slice roll into 6-8 pieces.

Click here for a detailed, step-by-step instruction on how to make your own maki.

Itadakimasu!

Chips Delight Striped Chocolate Chip Cookies

For an instant and inexpensive mood lift (shopping is definitely out of the question). Just like any other stressed individual, I will find the light of hope...in the fridge.

At the farthest corner of the lowest shelf, I found an almost forgotten pack of Chips Delight Striped Chocolate Chip Cookies. Expiration date checked, I lifted 2 devils from their plastic bed. Sinking my teeth into a cookie loaded with chocolate chips and laced with chocolate strips reminded me why it was kept in the recesses of the cold box in the first place. It's too sinful! Mmm, wish I had a glass of cold fresh milk to wash it down.

According to research, chocolate contains phenylethylamine (PEA), a natural substance that is reputed to stimulate the same reaction in the body as falling in love.

Stressed = (chocolate) Desserts.

Maybe that's why I feel giddy...or it might be the sugar rush straight to the head.

The Soup Kitchen

This is a repost from my other blog:

"Double, double toil and trouble;
Fire burn, and cauldron bubble."
- Three Witches; Macbeth

Probably the most dramatic and detailed soupmaking scene ever written in English literature was done by Shakespeare in Macbeth. Those witches were whipping up a wicked stew!

Enjoying a hot bowl of soup need not to be that tedious anymore. Instant mixes and canned soups are readily available in supermarkets, and in dire situations, even a cup of hot water a bouillon cube will do. But nothing comforts the belly and the soul more than the real deal -- homemade-style soups with hearty chunks of the ingredients paired with freshly baked breads. Mmmm.

Thankfully The Soup Kitchen serves just that. "Original Home Made Goodness" is what you can always expect from each visit. Here you can find the perfect soup for everybody's preference; cream base, tomato base, vegetarian, seafood or all meat. They serve 8 varieties everyday, but their Chili and Chowders are always available since these are the crowd favorites.

Soups are the healthier and more delicious alternative to the fast food we have grown accustomed to, light yet satisfying. Why not grab a bowl now?!

The Soup Kitchen
3/F Glorietta 5
Ayala Center, Makati