Eat – Page 126 – Jellybeans in the City

Yummy and affordable saikoro steaks at Wagyu by Monica in Unimart, Capitol Common

After some emergency grocery shopping (brought about by my need to stock up on food items during prolonged inclement weather) at Unimart in Capitol Commons, the fam discovered Wagyu by Monica‘s pop up store. I should probably say my son’s insatiable tummy discovered it as we had just eaten lunch at Locavore in nearby Kapitolyo but he was still looking for some snacks. 🙂

Anyway, I also got attracted by the smell of steak grilling so I walked over to the stall. Hubby gamely sponsored a stick each of saikoro steaks (grilled wagyu tenderloin cubes) at Php100 each for the kids and ourselves so that we all would be able to taste this delicacy.

(For those who want to eat it with Japanese rice, you would need to shell out Php130 for 1 wagyu stick and Php220 for 2 sticks. Extra Japanese rice will cost you Php30.)

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Saikoro steak is a popular izakaya (Japanese tapas style dish). The name translates to “dice” as the steaks are sliced into cubes similar to dice.

These saikoro steaks were even more special as they were made of 100% wagyu beef imported from Japan. Wagyu beef is known for its rich flavor owing to its increased marbling when compared to other beef varieties.

That taste was enough to convince us that we should have it for dinner tonight so Hubby again forked out Php800 for a container with a half-kilo (around 42-45 cubes) of these premium wagyu . The quarter-kilo (around 22-25 cubes) container was priced at Php500 and the 1-kilo (around 88-90 cubes) container was priced at Php1,500.

At home, I thawed the package out for 30 minutes then placed 2 cubes per mini-skewer (using the skewers I bought from All About Baking) to approximate the cooking and eating experience we had at the pop up store. Then, following Hubby’s advice, I didn’t marinate the cubes anymore but placed them on a hot non-stick cookware (no oil or butter needed) to pan-grill them.

Per package instructions, I seared four sides of the cubes for 2 minutes each to achieve a medium well doneness. (Alternatively, you can sear the sides for 1 minute for rare doneness or for 3 minutes for well doneness). I just seasoned the cubes with a little salt and pepper to taste (I was careful not to overseason the cubes as they were already flavorful enough) and served them with hot steamed rice.

Well, the flavorfully juicy and melt-in-your-mouth saikoro steaks were a hit with the fam and now I’m already planning to buy the kilo container and serve the wagyu cubes during our next family gathering. It would be a bit expensive but still worth it!

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Wagyu by Monica’s Pop Up Stores can be found at:

Unimart Capitol Commons: from Monday to Sunday, 10am to 10pm
EDSA Shangri-la Plaza Food Forum: from Friday to Saturday, 10am to 10pm
UP Town Center (beside Bon Chon): from Friday to Saturday, 10am to 10pm
SIDCOR Sunday Market (at ETON Centris): Sunday, 6am to 2pm
Cash and Carry Makati: open Monday to Sunday for 2 weeks (August 13 to 26), from 10am to 10pm.

Wagyu by Monica also delivers to any location in Metro Manila, accepting payments via online transfers or over-the-counter deposits in BDO or BPI. It also accepts cash on delivery with at Php130 charge on top of shipping fee.

Their wagyu cubes have a shelf life of one year they are kept in yhe freezer.

Contact Wagyu by Monica through:

Facebook: wagyubymonica
Instragram: wagyubymonica
Mobile: +63 917 6580221

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Classic Filipino dishes with a twist at Locavore, Kapitolyo

I’ve been hearing a lot about Locavore Kitchen & Drinks in Kapitolyo for the past few years since it opened but having moved offices from Ortigas to Quezon City, I just haven’t had too many opportunities to explore the Kapitolyo food scene anymore.

Luckily, the fam was invited to a lunch treat by the in-laws at this resto which also served as our welcome break from hibernating at home due to the non-stop rain.

The recipient of the People’s Choice Award for Favorite Filipino Restaurant in 2017, Locavore champions local cuisine by revitalizing classic dishes with a new twist, no doubt influenced by the French cooking background of chef and co-owner Mikel Zaguirre. Its name Locavore sums up the resto’s culinary philosophy: a person who eats and appreciates food that’s locally grown, raised and produced.

The place has a decidedly young and hip vibe to it, with a nice blend of wood and industrial-inspired interiors, designed by one the resto’s partners, Eric Matic.

While waiting for the rest of our party, we munched on Salted Egg Gabi Chips (Php350) and Kinilaw na Tanigue (Php320). The gabi chips was a definite hit with me and my daughter #ExhibitA, both of us being fans of salted egg chips per se. Eating those kinds of chips made of a vegetable we don’t normally associate with snack food is actually an appetizing novelty. Also, the chips are accompanied by kimchi, chopped white onion and kesong puti, a local cheese made from carabao’s milk, the combination of which that produced an explosion of flavors with each bite. As for the kinilaw (the Pinoy version of ceviche), I liked the texture of the raw fish that has been cured in cane vinegar and aromatics. Hubby didn’t find it spicy enough for his taste, but I liked it just fine. 🙂

Once our party was complete, we feasted on main dishes that exemplify the concept of classic Filipino dishes given unique cosmopolitan twists. For example, the Boneless Lechon Belly (Php650) is a Cebu-style roasted pork belly that had a tender, mildly flavored meat with a crisp and crunchy skin. The Mac’s Boneless Fried Chicken (Php270), has a thick yet crisp batter enveloping the juicy chicken (since this dish was intended for the little boys in our group, the wait staff served it separately from the spicy glaze). The Sugpo con Mayonesa (Php980) was a decadent dish of huge tiger prawns served with a rich sauce of aligue (crab fat), garlic, butter and Japanese mayo. The Ginataang Kalabasa (Php420) features the Pinoy version of the pumpkin cooked in gata (coconut milk) and accompanied by French beans, shrimp and sizeable pork chop slices; it’s definitely an upgraded version of the vegetable dish that Pinoy moms would force us kids to eat for our health. Not being a fan of curry nor spicy food, I didn’t sample the Green Curry Bicol Express (Php480) anymore.

Of course, the piece de resistance of the meal is the Sizzling Sinigang (Php550), the classic Filipino soup dish transformed into a sizzling viand. The sour sampaloc (tamarind) broth became a rich savory gravy that retained sinigang‘s characteristic sourness. Together with the sauteed French beans and garlic confit, it complemented the beef short-ribs slow-cooked to melt-in-your-mouth tenderness.

All of these dishes were wonderfully set off by the various options of brown steamed rice, garlic white rice and steamed white rice that we ordered to accompany the viands.

To cap the meal, we were treated to a tall tower of the house special Leche Flan (Php190), the Pinoy version of Creme Caramel, a rich and creamy custard served with a creamy caramel sauce on the side.

We experienced a minor panic when my son got some hives due to allergy to the shrimp and tiger prawns (which was unfortunate because shrimp is among his favorite food). Good thing sister-in-law came to the rescue with some antihistamine she happened to have handy.

Despite that, I’m happy to say that Locavore more than lived up to my expectations when it comes to food flavor and presentation, and I look forward to exploring more of its offerings.

This Locavore branch is located at 10 Brixton Street, Barrio Kapitolyo, Pasig City (Tel: +63 917 684 2014). Other branches are located at:

Unit 5-7AB Forbeswood Parklane, Taguig City (Tel: +63 917 574 2017)
A1-A2 Three Central, Salcedo, Makati City (Tel: +63 917 178 2018)
Level 1 S Maison, Mall of Asia, Pasay City (Tel: +63 917 847 2747)

Energizing smoothies at Jamba Juice, Greenbelt

My daughter #ExhibitA and I had a busy Saturday planned out exploring the Ayala Museum and the Greenbelt area in Makati so we decided to refuel ourselves at Jamba Juice.

From the time this fruit shake store had its beginnings in California in 1990 to the opening of its first store in the Philippines in 2011, it has established itself as the go-to place for food and drinks that are “better-for-you.”

The Greenbelt store is best-suited for take-outs as it has limited seating. It has a bright, colorful and cheery decor that call to mind the fresh fruits the store uses for its offerings. Despite the limited space, the Jamba Juice merchandise are well-displayed.

#ExhibitA ordered a Banana Berry Smoothie, a concoction of bananas, blueberries, frozen yoghurt, raspberry sherbet and apple-juice that has no gluten, artificial preservatives, artificial flavors, high fructose corn syrup nor trans fat.

On the other hand, I got myself a Banana Brew Blast Smoothie, a blend of cold brew coffee, vanilla, chocolate, frozen yoghurt and frozen banana. It’s a great source of calcium and protein.

By the way, in the interest of the environment, #ExhibitA suggests asking the barista to hold off on providing you with straws. You can just sip on your smoothie directly. Sure, your lippies might thin out or get smudged as you drink your smoothie but there would be less plastic stuff thrown in the trash and polluting the environment. Every little thing we can do counts. 🙂

Visit this Jamba Juice branch at Level 3, Greenbelt 3, Ayala Center, Greenbelt, Makati City.

Other Jamba Juice outlets are located at:

- C2, Bonifacio High Street Central, 7th Avenue, Bonifacio Global City, Taguig City
- Lower Ground Floor, SM Aura Premier, C5 Road Corner 26th Street, Bonifacio Global City, Taguig
- Fourth Floor, Uptown Place Mall, Bonifacio Global City, Taguig
- Burgos Eats, Rizal Drive Corner 39th Street, Bonifacio Global City, Taguig
- Ground Floor, Robinsons Place Manila, Ermita, Manila
- Fourth Floor, Trinoma Mall, Bagong Pag-Asa, Quezon City
- Eastwood City Walk Corner Eastwood Avenue, Libis, Quezon City
- Tomas Morato Avenue Corner Scout Fuentebella Street, Laging Handa, Quezon City
- Ground Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City
- Upper Ground Floor, Building A, SM Megamall, Ortigas, Mandaluyong City
- Level 1, North Wing, Shangri-La Plaza, Ortigas, Mandaluyong City
- Ground Floor, Ayala Malls The 30th, Meralco Avenue, Ugong, Pasig City
- Ground Floor, Hanston Building, Emerald Avenue, Ortigas, Pasig City
- Third Floor, The Enterprise Center, Ayala Avenue, Legaspi Village, Makati City
- Eco Eats, Ground Floor, Ecoplaza Building, 2305 Chino Roces Avenue, Magallanes, Makati City
- Ground Floor, Main Mall, SM Mall of Asia, Mall of Asia Complex (MOA), Pasay City

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Recipe: My Mom’s Kare-Kare

Most Pinoys are fiercely loyal to their mom’s adobo. Not me, though. I can appreciate, even like, versions of adobo other than the one I grew up with.

My mom’s signature dish that remains unmatched in my opinion is her kare kare. Oh, yes! Here is where my loyalties unequivocally lie.

The irony is that when I was a kid, I didn’t even like kare kare. I found the idea of eating parts of animals other than the meat and skin unthinkable (and you should see the ingredients while they were still uncooked!). I also found the orange sauce weird, used as I was then to the brown hued sauces of adobo and mechado and the lightly-tinted broths of nilaga or tinola.

Then the time came, right around high school, when my palate began to mature and I started to develop a taste for the unusual, that I decided to give this dish a try.

Ooh, those bits of meat and cow innards so tender they melt in your mouth! That bright orange peanutty sauce that can already be considered a viand even if just accompanied by veggies (sarsa pa lang ulam na)! Put those together in a heaping spoon with steaming white rice and my mom’s home-made bagoong (shrimp paste) and I’m in heaven.

I recently made my mom give me this recipe (she had long ago given up trying to teach me to cook the more traditional or effort-laden dishes) by saying that her granddaughter, #ExhibitA, should start learning how to make it by now.

Ingredients:

1 kilo beef cheeks
1/2 kilo beef tripe and intestines
1/4 kilo ground peanuts (Note: you can substitute this with peanut butter but try to find one that’s sugarless)
2 tbsp flour
achuete (annato) seeds
3-5 cloves of garlic, minced
2 small onions, chopped
1 small bunch of pechay (Chinese cabbage)
1 small bunch of sitao (string beans), cut into 2-inch slices
4 eggplants, sliced
1 small puso ng saging (banana flower bud), sliced
salt and pepper

Procedure:

Clean and boil the beef cheeks, tripe and intestines separately for 15 minutes in a pressure cooker. Chill overnight in the refrigerator and scoop out the fat that forms on top.
In a small pan, lightly toast the flour, then remove from heat.
In a casserole, saute garlic and onion, then add meat, tripe and intestines. Add a bit of the water used to boil the meat. Add the toasted flour and crushed nuts, then stir the mixture.
Add in the banana flower, string beans, and egg plant.
Soak the annato seeds in hot water. Strain and add to the stew.
Stir the mixture until thickened to your desired consistency.
Add the Chinese cabbage and season to taste.

Serve hot with freshly cooked white rice and bagoong.

This recipe serves 6 at 570 calories per serving. That’s quite a lot but you don’t get to eat this everyday anyway.

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Barkada Brunch at Sunnies Cafe, SM Megamall

Being an introvert, I am happy to keep a small group of trusted friends who I can hang out with and dish on our pet peeves while enjoying good food. Our weekend meetup was several weeks in the making so we grabbed at the chance to come together when our schedules allowed it.

We decided to meet up for brunch at Sunnies Cafe at SM Megamall since it’s the location that’s easily accessible to most of us.

The cafe has a very posh vibe to it, with floor-to ceiling glass windows that lets diners look out into the bridgeway (and passersby to take in the IG-worthy decor of the resto).

My daughter, #ExhibitA, even tagged along to hang out with us #TitasOfManila (well, one of us is a Tito, hehehe!) as she claimed Sunnies Cafe as one of her favorite hangouts. She ordered a plate of Chicken and Pancakes (Php280) from the All-Day Breakfast Menu, which consist of country style fried chicken served with bacon and thyme pancakes, a sunny side up egg and some maple syrup, and a plate of Truffle Taters (Php190), which consist of large crisp potato cubes tossed with some parmesan and truffle oil.

I, on the other hand, opted to try something new: a Sunnies Risotto (Php370). A risotto dish made with grana padano cheese, bacon, an egg cooked sous vide, caramelized onions and homemade gravy, it turned out to be a bit too hearty for a breakfast meal. The caramelized onions also seemed too overpowering after a few bites. Fortunately, I got myself a cup of Hot Chocolate (Php140) to sip on; its rich chocolatey flavor is the dash of sweetness I needed as a break for the savory flavors of my meal.

My friends ordered Chicken and Pancakes similar to my daughter. One of them ordered Steak and Eggs (Php390) which we had to help her finish.

Sunnies Cafe is an excellent venue to meet up with friends for a leisurely meal. I would suggest ordering some of the lighter offerings like the Salmon Poke Quinoa (Php280) as the food may be too rich for most tastes.

That said, our group took full advantage of the laid-back atmosphere to chat up a storm and the cute interiors for our group photo opps.

This Sunnies Cafe branch is located at Second Floor, Bridgeway, SM Megamall, Ortigas, Mandaluyong City. For reservations, call +63 2 7181862 or +63 917 7025829.

Other branches are located at:

B3, Bonifacio High Street, 9th Avenue, Bonifacio Global City, Taguig City (Tel: +63 2 9492251 or +63 917 7021158)
Corte de Las Palmas, Alabang Town Center, Alabang, Muntinlupa City (Tel: +63 2 7776319)
Ground Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City

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Social Enterprise Drives First Harvest Nut Spreads

I discovered two new nut spreads while I was shopping for baking supplies at one of my happy places, All About Baking in SM City East Ortigas: First Harvest’s Coco Sugar Peanut Spread and Peanut Crunch with Rice Pops. At first, I was attracted to their packaging: it looks quite premium and artisanal. Upon closer inspection, I was happy to discover that First Harvest is a homegrown brand.

The production and sales of First Harvest’s offerings provide employment and skills development to the mothers in the Gawad Kalinga village in Angat, Bulacan. All ingredients used in the products are grown or sourced locally and prepared into these artisanal nut butters using traditional methods, and without the use of artificial preservatives. Furthermore, the enterprise’s profits also helps fund college scholarships for local youth.

Being a peanut butter aficionado, I just knew I had to try these out. The variants below are the ones stocked at my nearest All About Baking outlet.

Coco Sugar Peanut Spread (Php160/250g)

It has a smooth and creamy texture that spreads well and evenly on white bread, perfect for my son who likes his peanut butter just so. Churned with less oil and made using coco sugar as sweetener, it is a relatively healthier nut spread at 50 calories per 2 tbsp serving.

Ingredients: Peanuts, Coco Sugar, Canola Oil, Iodized Salt

Peanut Crunch with Rice Pops (Php170/250g)

I prefer some texture in my nut butters so this crunchy variant is a winner for me. Sweetened with honey and made crunchy with pinipig bits, it goes well with wheat bread. The additions that give it a sweeter taste and a popping crunchy texture do take their toll however; a 2 tbsp serving is at 170 calories (but it was worth it!).

Ingredients: Peanuts, Rice Pops, Canola Oil, Iodized Salt

These nut spreads are of high quality, comparable to imported products that I have tried recently. I had to expend some effort to remix the nut spreads before applying them to my toasts due the separation of the oil from the rest of the mixture. I didn’t mind, though. That’s the consequence of not using artificial stabilizers, etc.

And since the products are made with much love by the nanays of a rural community, I wouldn’t mind supporting them by regularly buying First Harvest nut butters so I can help spread the love to my family. (I even hounded the staff of All About Baking to inform me of when they restock their First Harvest Peanut Crunch.)

If you like peanut butter whether as a spread or as an ingredient for your culinary masterpieces, do give First Harvest a try.

I’m looking forward to trying out the original First Harvest Peanut Butter (the one sweetened by honey instead of coco sugar) and the brand’s Salted Coco Caramel (a twist to my childhood’s classic coco jam).

FIRST HARVEST

Address: GK Enchanted Farm California Street, Brgy. Encanto Angat, Bulacan Philippines 3012

Mobile: +63 90538-24447

Instagram: @firstharvest

Twitter: @firstharvestph

Facebook: FirstHarvestFoods

E-mail: inquire@firstharvest.ph

Ramen Birthday Treat at Ramen Nagi, Greenbelt

For the third time, I was able to enjoy Ramen Nagi’s famous Butao King Ramen at half-price, thanks to its ongoing Birthday Blowout promo. Fortunately, my daughter, #ExhibitA, is also a ramen fanatic, and was game to have ramen for lunch on the last Saturday of her birthmonth. (Coincidentally, we were also able to score free admission to the Ayala Museum that same day, courtesy of its #InspireEveryDay event. In effect, our entire outing that Saturday was on the frugal side yet jampacked with fun activities.)

Butao King (regularly priced at Php390), one of Ramen Nagi’s signature variants, is its classic tonkotsu (pork bone broth) ramen. It’s soup is rich, creamy and flavorful, thanks to the pork bone marrow and aromatics simmered for hours.

After presenting #ExhibitA’s ID (to be able to avail of the birthday promo), we filled out the order form which enabled us to customize our ramen order. Here’s a tip: first-timers at Ramen Nagi (or those who don’t want the pressure of thinking about how to customize their ramen) can just opt for the Chef’s Recommendation. At level 1 in terms of spiciness, the broth has some kick but is not too spicy for me. The noodles were firm and has a good texture. In hindsight, though, I think I would have preferred the kukuni (pork belly slab) instead of the chashu (pork belly strips) as the meat in my ramen.

We also ordered some Gyoza (Php220), the famous Japanese dumplings which consist of meat and spices wrapped then steamed and pan-fried. Ramen Nagi’s gyoza are served on a bed of beans sprouts on a sizzling plate for some added crunch.

With the superb meal (and the discount!), my #Saturdate with my daughter was a very enjoyable time!

Check out my review of other Ramen Nagi branches:

Yummy ice cream break at Cold Stone Creamery, BGC

Rain or shine, weekend lunches while out with my kiddies are some of the most fun experiences ever. Oftentimes, after feasting in our favorite haunts in Bonifacio Global City – Saboten being one of them – we want to prolong the family bonding time by enjoying some yummy dessert.

Good thing there’s a Cold Stone Creamery Parlor nearby. The store is known for its ice cream, freshly made right in the store and churned on frozen granite stone (hence the name) together your choice of add-ons like nuts, fruits, candy and cake bits.

Being chocoholics, my son and I split a cup of Chocolate Ice Cream topped with chocolate chips. My daughter, on the other hand, chose a cup of French Vanilla Ice Cream topped with crushed graham crackers.

The ice cream had a rich and premium texture and taste which made the hefty price tag of Php158 per cup seem kinda worth it.

This Cold Stone Creamery outlet is located at Ground Floor, Serendra, Bonifacio Global City, Taguig City. Other outlets can be found at:

Second Floor, Main Building, SM City North EDSA, Bago Bantay, Quezon City
Ground Floor, Main Mall, Mall of Asia Complex (MOA), Pasay City
SM By The Bay, Seaside Boulevard, Mall of Asia Complex (MOA), Pasay City
Ground Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City
Corte de Las Palmas, AlabangTown Center, Alabang, Muntinlupa City
Level 4, Robinsons Galleria, Ortigas, Quezon City
Upper Ground Floor, Building A, SM Megamall, Ortigas, Mandaluyong City
Ground Floor, Trinoma Mall, Bagong Pag-Asa, Quezon City
Level 2 , Greenbelt 3, Greenbelt, Makati City
Evia Lifestyle Center, Daang Hari Road, Alabang, Muntinlupa City
Second Floor, Ayala Malls Serin, Tagaytay-Nasugbu Road, Tagaytay City

Elait’s Artisanal Rolled Ice Cream at the Ayala Museum

My daughter #ExhibitA and I took advantage of the Ayala Museum’s #InspireEveryday campaign and were able to score free admission to the museum and the Filipinas Heritage Library.

After roaming the museum’s various exhibits across three floors and the library at the sixth floor, we rewarded our art and culture-driven physical exertions with some happiness in a cup – artisanal rolled ice cream – at the pop-up store of Elait at the museum’s ground floor.

Rolled ice cream or stir-fried ice cream is also known as “I-Tim-Pad” in Thailand where it was first popularized as a street food. It is made by pouring the ice cream base onto a steel plate chilled to below freezing, mixed with fruit, coffee, chocolate or other flavorings. The mixture is chopped and stirred using a metal spatula as it crystallizes, spread flat across the metal plate, then carefully scraped off to form stiff rolls. The rolls are then arranged on cups then topped with fresh fruit, candy, nuts and other garnishes.

Available variants in the pop up store consist of classic favorites like Chocolate Overload and Blueberry Cheesecake, and exciting new combinations such Mango Kiwi Pavlova and Chocnut Dinosaur.

ExhibitA opted for Blueberry Cheesecake, which evolved from a splat of ingredients on the metal plate to a grand masterpiece.

Being a chocoholic, I opted for Chocolate Overload which took shape right before my eyes.

These frozen treats were prepared and served by Elait’s deaf-mute partners who received our order using their very efficient order form and whom we thanked using basic sign language.

And by following Elait on Instagram, we were able to score additional toppings for our rolled ice cream!

Elait’s rolled ice cream are simply decadent and a break from the usual dessert offerings which made our mother-daughter bonding time even more enjoyable!

The nearest Elait store can be found at Second Floor, Century City Mall, Kalayaan Avenue, Poblacion, Makati City. Other branches are located at:

Third Floor, Ayala Malls The 30th, Meralco Avenue, Ugong, Pasig City
Second Floor, North Wing, Mall of Asia Complex (MOA), Pasay City
Third Floor, Santolan Town Plaza, Col Bonny Serrano Avenue, Little Baguio, San Juan City

This post contains affiliate links.

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Quick and Yummy Steak Lunch at Mad Mark’s, UP Town Center

I was happy to learn that a Mad Mark’s Creamery and Good Eats branch opened its doors at UP Town Center. While the resto is known for its artisanal ice cream flavors, it caught my heart with its Signature Steaks. At Php330 per serving, you get a 150g USDA flat iron steak (which gives you great flavor because of its marbling), and your choice of two side dishes and sauce.

During my lunch date with my daughter, both of us ordered this dish. My medium-well done steak was accompanied by Garden Grains (Mad Mark’s flavorful version of fried rice) and Corn and Carrots, while hers came with Garden Grains and Smashed Potato. We both opted for the savory Cream Sauce to serve as our gravy.

Both us ordered a glass of Mad Mark’s Homebrewed Iced Tea (Php49/glass) which we found a bit too sweet so we ended up diluting it with some water.