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.

Sentro 1771

L: Bottomless Sago't Gulaman
R: Watermelon Shake

Gindara Escabeche

Garlic Chicken Leg

Sentro1771

2/f Greenbelt 3
Ayala Center

Makati City

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

Tilapia in Coconut Milk

If there's one fish that I probably won't get tired of eating, even everyday, it has got to be the Tilapia. This freshwater fish is so versatile, it can be cooked in so many ways and all would be delicious. The flavor of the tilapia is subtle which goes well with just about every imaginable spice or sauce.

Ingredients:
2 whole tilapia
2 tbsp cooking oil
2 cloves garlic, minced
1 small onion, chopped
1/2 small ginger thumb, julienned
1 cup fresh coconut milk (canned veriety can be used as a substitute)
1/4 cup water
salt and pepper
(optional) 1 small bunch Chinese cabbage, chopped
(optional) 1 red or green chili pepper, chopped

Procedure:
1. Heat oil in pan.
2. Saute garlic, onions and ginger.
3. Pour coconut and water. Stir and season with salt and pepper.
4. Place the 2 tilapias in the mixture, and simmer until flesh turns opaque.
5. Add the Chinese cabbage and chili pepper.
6. Simmer for 1-2 minutes. Serve with steamed rice.

Steamed Creme Dori with Garlic

My family and I have been eating a lot of fish lately. This is because last week was Holy Week and as Catholics, our way of observance was to avoid eating meat. Also, the timing was quite convenient for me and my mom, who both had dental procedures done and still could not chew well.

Pardon the grainy image quality. This picture was taken using my handheld device and not with my usual digicam. I wanted to capture this simple yet tasty dish as soon as possible before it disappears before my eyes.

Ingredients:
Creme Dori, fish-steak cuts
3 cloves garlic, minced
2 tbsp EVOO
salt and pepper
*minced ginger is optional

Procedure:
1. Heat EVOO in pan.
2. Fry garlic (and ginger if applicable) until golden brown. Be careful not to burn it. Remove from heat and set aside.
3. Season the creme dori on both sides with a little salt and pepper.
4. Arrange fish in a steamer and put the garlic (and ginger) on top.
5. Steam until the flesh turns opaque
6. Serve with cooked rice or steamed/buttered vegetables.

Adobo Flakes Rice Topping

Ingredients:
leftover chiken from adobo, flaked
adobo sauce
3 tbsp cooking oil
2 tomatoes, chopped
2 cups cooked rice
pinch of salt and pepper to taste

Procedure:
1. Remove chicken from adobo sauce.
2. Set aside sauce.
3. Remove chicken from bones and flake the meat.
4. Heat oil in a pan.
5. Fry the flakes until brown and crispy.
6. Remove from pan and drain excess oil with paper towels. Set aside.
7. Heat adobo sauce in the pan.
8. Mix in cooked rice.
9. Season with a little salt and pepper.
10. Stir to evenly coat the rice with the sauce.
11. Remove from heat.
12. Mound rice in bowls.
13. Top with fried chiclen flakes and chopped tomatoes.

Veggie Spring Rolls

This is a repost of this recipe which was first featured in my other blog.

Spring Roll Filling

Ingredients:

2-3 tablespoons extra virgin olive oil
1/2 teaspoon sesame oil
leftover chicken sausage, chopped
1 small carrot, chopped into strips
1/2 can of young corn, chopped into strips
1/2 cabbage head, chopped into strips
2 tablesppons oyster sauce
sal and pepper to taste
3 tablespoons water
*snowpeas, bell peppers and mushrooms are optional but great additions to this dish

Procedure:
1. Heat EVOO in a pan with sesame oil.

2. Brown the chopped sausage. Let the spices of the sausage come out.

3. Add the carrots and corn. Sauté for 1-2 minutes.

4. Add the cabbage.

5. Add the oyster sauce and stir to evenly distribute.

6. Pour in the water.

7. Season with salt and pepper.

8. Cover the pan for another 2-3 minutes, allowing the cabbage to soften but do not over cook.

9. Remove from heat and drain any liquids left.

To make the spring roll:

Ingredients:

spring roll wrapper
drained vegetable mixture (recipe above)
vegetable or corn oil for frying

Procedure:
1. Drain any excess liquids from the filling.

2. Scoop about 1-1/2 tablespoons of the vegetable mixture on to the wrapper.

3. Roll it firmly.

4. Heat the oil

5. Fry the rolls until golden brown. Do not over crowd your pan so as no maintain even temperature.

6. Drain excess oil from fried rolls with paper towels.

7. Serve hot as is or with dipping sauce.

To make the dipping sauce:

Ingredients:

1/4 cup vinegar

1 1/2 tbsp soy sauce

2 cloves garlic, minced

dash of pepper

Procedure:

1. Mix all ingredients.

2. Pour into a dipping bowl with fried spring rolls.