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

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

Sentro 1771

L: Bottomless Sago't Gulaman
R: Watermelon Shake

Gindara Escabeche

Garlic Chicken Leg

Sentro1771

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

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

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.