La Germania shares how to recreate your favorite dishes from Cibo, Yabu and other beloved restaurants

Have you ever wondered what it’s like to cook like your favorite chefs? Participants had the opportunity to learn how to cook like the pro’s themselves during the Cooking with La Germania: Masterclass Series, a five-part installment of virtual cooking classes held in partnership with celebrities and chefs from renown restaurants all over Metro Manila. 

In the webinar series, expert instructors guided viewers through the step-by-step process of how to cook their signature dishes, disclosing their tips and tricks along the way. Attendees also had the opportunity to interact with the chefs, who assisted them throughout the process. 

Among the impressive lineup were award-winning restaurateur Chef Margarita Forés, celebrity chef Rolando Laudico of Chef Guevarra’s and OK Cafe, and Chef Lee Jose from the Standard Hospitality Group which manages Yabu and Ippudo. In case you missed out on the unforgettable series, worry not! La Germania is here today to share some of the recipes behind your favorite restaurants’ signature dishes, and advice from our top chefs.

Not your typical pancake

Chef Lee Jose
Okonomiyaki

There’s more to Japanese cuisine than ramen and sushi. Chef Lee Jose, Executive Chef of popular Japanese restaurant chains Yabu and Ippudo, demonstrated how to make the savory version of Japanese pancake, Okonomiyaki. Not only is it an easy and filling recipe, but it’s sure to wow your friends and family! It’s best if you shop at a Japanese grocery store before you try this recipe, as a lot of ingredients won’t be found in your usual supermarket. 

Ingredients:

Okonomiyaki Batter

  • ¾ cups of water
  • 1 tsp Honodashi powder
  • 1 cup all purpose flour
  • ⅛ tsp iodized salt
  • ¼ tsp sugar
  • ½ tsp baking powder
  • 4 large eggs
  • 4 cups of cabbage
  • ½ cup of tenkasu (tempura flakes)
  • 1 tbsp Benishoga (pickled ginger)
  • Regular sliced bacon
  • 4 tbsp spring onions
  • 4 tbsp canola oil

Okonomiyaki Sauce

  • 1 ½ tbsp white sugar 
  • ⅛ tsp salt 
  • 3 ½ tbsp Worcestershire sauce 
  • 4 tbsp tomato ketchup 
  • 2 tbsp Oyster sauce 

Assembly

  • 1 tbsp cooking oil 
  • 1 cup Okonomiyaki batter 
  • 3 slices regular sliced bacon
  • 2 tbsp Onomiyaki sauce 
  • 1 tsp Aonori powder
  • 2 tbsp Japanese mayonnaise
  • Bonito flakes
  • 1 tsp Spring onions

Procedure:

  1. Prepare the Okonomiyaki batter by chopping the cabbage into 1/2″ chunks. Do not use the hard core. In a mixing bowl, add water and hondashi powder and whisk to dissolve the hondashi powder. Add the rest of the dry ingredients (flour, salt, sugar and baking powder). Whisk until the batter is smooth, then add the eggs and whisk until fully incorporated in the batter. Add the chopped Cabbage, Tempura flakes, Pickled Ginger and Spring onions. You can also add whatever fillings you desire (mushrooms, ham, pre cooked seafood, etc.) Using a rubber spatula, fold the batter until every ingredient is coated. Cover and keep chilled until ready to cook. This recipe yields 4 portions. 
  2. For the Okonomiyaki sauce, put all ingredients in a bowl and mix until all the sugar has dissolved. Keep in an airtight container and set aside. Keep chilled. 
  3. Heat up a non-stick pan and add 1 tbsp of oil on medium heat. When the pan is hot, scoop 1 cup of batter and add to the middle of the pan. Using your rubber spatula, gently level out the batter, then cover and let the batter cook a bit for 2 minutes. 
  4. Remove the cover and lay down 3 slices of bacon on top of the pancake. Cover and cook for 1 minute more, then gently flip the pancake and turn the heat to low. Cover and cook for another 3 minutes, then test for doneness by sticking a knife or chopsticks in the middle of the pancake to test if it’s fully cooked. If the stick or knife comes out clean, it’s cooked.
  5. Spread 1-2 tbsp of okonomiyaki sauce on top of the pancake and spread out evenly. Sprinkle the aonori (seaweed powder) and drizzle the Japanese mayonnaise. Top the pancake with bonito flakes & spring onions. Serve right away.

Elevate your breakfast favorites

Chef Lau
Longrilog

You may be an expert in making meatballs, but have you tried Longanisa meatballs? Chef Rolando Laudico of Chef Laudico Guevarra’s and OK Cafe taught the audience his secret to making his elevated version of Filipino breakfast classic Longsilog, better known as “Long-Ri-Long”, which is Longanisa meatball on creamy garlic salted egg risotto, poached eggs and oven dried tomatoes. 

Ingredients:

Longanisa Meatballs

  • 500g longanisa ground meat
  • Half cup small white onion, diced
  • 2 tbsps fresh basil, chopped 
  • 2 tbsps fresh Italian parsley
  • Half cup grated parmesan cheese
  • 1 whole egg, beaten
  • 1 cup bread crumbs
  • Half cup milk 
  • 4 tbsps extra virgin olive oil 

Creamy garlic salted egg risotto

  • 1 cup risotto rice (arborio or any short grain rice)
  • 2 tbsps butter
  • 1 head of garlic, minced
  • 1L chicken stock
  • 1 cup of cream
  • 2 salter eggs, chopped fine
  • Sea salt and freshly ground pepper, to taste 

Oven dried tomatoes

  • 6 whole tomatoes, halved
  • Sea salt and freshly ground pepper, to taste
  • Extra virgin olive oil, to drizzle

Poached eggs

  • 4 eggs
  • Sea salt
  • 4 cups of water 

Procedure:

  1. To make the longganisa meat balls, begin by mixing bread crumbs and milk together in a cup and let milk absorb for 5 minutes. In a big bowl, take out fresh longganisa meat from the casing (discard casing) and mix all other ingredients together. Refrigerate for 30 minutes to an hour. Form into meatballs and fry using a non-stick pan with 4 tablespoons of olive oil until brown. Place in a sheet pan and bake in the oven at 175C for 10-15 minutes or until meatballs are fully cooked. 
  2. To make the risotto, heat butter in a saucepan on medium high heat and add minced garlic. Saute for 2 minutes or until garlic is golden in color, then add risotto rice or sticky rice and cook for 2 minutes. Add chicken stock 1 cup at a time and gently stir until liquid has been totally absorbed. Repeat the process until the rice is cooked. Rice should be a bit al dente. Add more stock if needed depending on the type of rice used. Finally, add cream and finely chopped salted egg then cook for another 2-3 minutes. Garnish with fresh herbs like Italian parsley.
  3. For the tomatoes, slice them in half then season with sea salt and pepper. Bake in a 175C oven for 15 to 20 minutes or until tomatoes have dried a bit. 
  4. For the poached eggs, add water in a small cup then add a pinch or two of sea salt. Break the whole egg and add to the cup being careful not to break the yolks. Place the cup in a microwave for 45 seconds to a minute depending on the power of the microwave. Spoon out poached egg on a paper towel to absorb excess liquid. Repeat the process to the other 4 eggs. 
  5. For assembly, on a platter or plate, spread salted egg garlic risotto then top with longanisa meatballs, oven dried tomatoes, poached eggs and garnish with fresh herbs.

Satisfying your Italian craving

Chef Margarita Fores
Penne al Telefono

While the recipe behind Cibo’s famous Penne al Telefono will remain a secret (revealed exclusively to the attendees of the Masterclass series), here are some of Chef Margarita Forés biggest do’s and don’ts when it comes to cooking the perfect pasta. 

For one, the quality of your ingredients and the way they were manufactured makes a world of a difference when it comes to the richness and flavor of your meal! This is why you need to choose your ingredients carefully, and understand the science behind how they were made and how they react to other ingredients. For instance, Cibo recommends using pasta from the brand “De Cecco”, which uses a bronze pasta shaper that creates more porous noodles, allowing sauces to cling to the pasta better. 

For Margarita’s biggest don’ts, do not check for doneness by throwing your pasta against a wall and expecting it to stick. This means that your pasta is overcooked! Furthermore, do not run your freshly cooked pasta under cold water, as this removes all the flavor. Remember that pasta water is your best friend, and is a vital ingredient to the flavor of your pasta. 

When preparing these mouthwatering dishes, it’s important to choose the best ingredients and to use good quality kitchen equipment like La Germania. Built according to the highest European standards in terms of construction and design, La Germania appliances allow you to prepare restaurant-worthy dishes in an efficient and easy way. With guaranteed durability and superior quality, they’re a good investment for you to channel your inner chef, and unleash your kitchen genius.

Check out my La Germania Wish List on Lazada!

La Germania products are available online through La Germania’s official e-commerce website www.lagermaniaph.com and e-commerce platforms on Shopee and Lazada. For more information on La Germania and its products, you may follow the official Facebook and Instagram accounts of the trusted kitchen and appliance brand.

ABOUT LA GERMANIA

Italian-heritage brand La Germania has been the preferred kitchen companion of Filipino homemakers for 53 years and counting. Its wide array of ovens, cooktops, and stoves is made of high-grade materials and designed to stand the test of time and extensive use. La Germania’s current line of products continues to serve the cooking needs and lifestyle of this generation and the next. To know more about La Germania and its products, visit www.lagermaniaph.com. The trusted kitchen partner of Filipinos also has its official stores on Shopee and Lazada.

Photos of the chefs and dishes provided by La Germania in a recent press release.

Photo by Yente Van Eynde from Pexels

Food fast and affordable at BBX, Glorietta

Lowbrow Casual Restaurants, the company behind restaurant brands such as Fowlbread, Beefier and Bad Bird, has recently launched its new store at Glorietta.

BBX was originally intended to be an extension of the group’s fried chicken chain Bad Bird (with BBX standing in for “Bad Bird Express”) but it has outgrown its old concept and evolved its own identity.

BBX, Glorietta

BBX, Glorietta

BBX is now a semi-self-service restaurant that provides mall-goers an alternative to other fast-food places. This is the place to be for great-tasting and afforadably priced fried chicken, burgers and rice meals.

BBX, Glorietta

BBX, Glorietta

BBX, Glorietta

Oh, and being self-service means that you fetch your own condiments, clean up after yourself and pack your own leftovers for takeaways. (So parents, do take your kids here to teach them the value of CLAYGO.)

During a recent visit together with my foodie friends, I was able to try out some of BBX’s offerings, which included:

Fried Chicken.

Fried Chicken Plate (Php179). Juicy and crispy chicken deep-fried Southern-style to golden brown perfection and served piping-hot with house-made gravy. The fried chicken piece is big, satisfying and well-complemented by the gravy. This is available in safe and spicy variants. Diners also have the option to go boneless just by adding (Php20).

BBX, Glorietta

BBX, Glorietta

BB Crispers (Php259). Crispy fried boneless chicken thighs in a garlic and butter glaze. A variant in better than buffalo glaze is also available.

BBX, Glorietta

Sandwiches.

Ruben Sandwich (Php289). Corned beef, pickled onion and cheese between toasted sourdough. I’m not a fan of corned beef sandwiches but the pickled onion and the sourdough give this sandwich a special kind of taste that I like.

BBX, Glorietta

BBX, Glorietta

Crispy Fish Sandwich (Php246). Deep-fried fillets of fish, sliced tomatoes and shredded cabbage in creamy sauce in a fluffy artisanal burger bun.

BBX, Glorietta

BBX, Glorietta

Rice Meals.

Double Longganisa and Egg (Php229). House-made longganisa patties served with sunny side up egg, atchara and vinegar.

BBX, Glorietta

BBX, Glorietta

Double Burger Steak (Php259). Two flavorful patties made from 100% ground fresh beef served with corn and cream cheese.

BBX, Glorietta

For these rice meals, an option to upgrade to garlic fried rice is available for Php29.

Salad.

Garlic Sesame Chicken (Php230). A light and fresh salad of romaine lettuce, fried chicken and croutons doused in garlic sesame dressing.

BBX, Glorietta

BBX, Glorietta

Side Dish.

Corn and Cream Cheese (Php89). A lovely blend of sweet corn and cream cheese which serves a great accompaniment to any of BBX’ rice plates or sandwiches.

Diners also have the option to add this or any other side dish plus iced tea to any rice plate or sandwich for just Php99.

Desserts.

Huskies (Php119). Parfaits made of chia seeds and coconut milk flavored with mango and coconuts. Other variants include pineapple dragonfruit and chocolate tiramisu.

BBX, Glorietta

BBX, Glorietta

BBX, Glorietta

BB Cakes (Php125). Moist cake rolls of Spiced Pumpkin & Cream Cheese and Ube & White Chocolate which serve as a fitting end to the meal. Also available in Banana & Dulce de Leche and Double Chocolate flavors.

BBX, Glorietta

BBX, Glorietta

BBX, Glorietta

BBX is definitely a welcome addition to my favorite Glorietta food haunts. Why don’t you drop by and give it a try?

BBX, Glorietta

Many thanks to the management and staff of BBX for the wonderful food and to Jen of Sand Under My Feet for extending the invitation!

BBX is located at Second Floor, Glorietta 2, Glorietta Complex, Makati City, open Sundays to Thursdays from 10am to 9pm and Fridays to Saturdays from 10am to 10pm. For inquiries, call +63 2 73738659.

BBX Menu, Reviews, Photos, Location and Info - Zomato

Disclosure: Together with fellow foodies, I attended a good tasting held in this establishment wherein the items mentioned above were served to enable us to sample the fare to facilitate an honest review and were not paid for by the participants including myself.

Check out my posts on other chicken places in the metro:

Great games and grub at Grid x Griddle, Greenfield District

Being a foodie, dining out and the discovery new and tasty dishes are synonymous to having fun.

But what if the food was only part of the fun?

At Grid x Griddle Gastrolounge and Gaming (also known as GxG), diners can enjoy delicious Asian-Western fusion dishes while enjoying their favorite board or card games.

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

Together with my foodie friends from #WeLoveToEatPH and #SaanSaPH, I visited GxG to check out its food offerings.

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

Opened in 2017, the restaurant is owned by avid board gamers. Its name even gives a clue to this fact: “grid” comes from the network of squares found in boardgames, while “griddle” refers to the flat metal plate used in cooking burgers, bacon and pancakes, among others.

Grid x Griddle, Greenfield

Step inside and you will enter a world where gamers reign supreme. (Note: By gamers, I mean analog ones who use cards and boards, rather than those who use consoles or PCs.) The first floor is dominated by the bar and a high shelf of games, while the second floor give the diners a choice between dining and gaming on the floor seated on colorful cushions, or at regular tables and chairs. Either way, you have access to an expansive array of board games and card games, some of which were part of the owners’ private collection while others were acquired specifically for the resto.

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

To play, each person just has to order one dish (not including soups, salads or desserts) or pay Php250 consumable.

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield District

Curious about the grub available here? Check these out:

Truffle Mushroom Soup (Php170). Sauteed mushrooms in truffle-flavored cream. Its rich truffle aroma got us salivating.

Grid x Griddle, Greenfield

GxG Fries (Php270). Crisp deep-fried potato fries topped with gently swaying bonita flakes, an American dish cooked and presented in a Japanese way.

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

Calamari (Php275). Strips of giant squid marinated in salt and pepper, lightly battered then deep-fried to a beautiful golden brown and served with GxG’s own house-made bagoong aioli and vinegar.

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

Longganisa All-Day Breakfast (Php290). Flavorful links of longganisa from Isabela served with two sunny-side-up, garlic rice, buttered vegetables and iced tea.

Grid x Griddle, Greenfield

Sweet Basi Adobo Glazed Chicken (Php340). A juicy quarter leg of chicken cooked sous vide glazed in GxG’s special adobo sauce made with basi, an alcoholic beverage originating from Ilocos made from fermented sugarcane, and served with garlic rice, vegetables, demi-glace sauce and strips of mango which provide a sweet-sour counterpoint to the salty adobo.

Grid x Griddle, Greenfield

GxG Pasta (Php250). The pasta dish with a decidedly local flavor due to the salted egg and tinapa (smoked fish) incorporated in the sauce.

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

Truffle Pasta (Php290). A creamy truffle pasta topped with bacon and parmesan cheese.

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

GxG Pizza (Php260). Native ensalata ingredients such as dilis, eggplant, tomatoes, onions, bagoong and ripe mango on top of a crisp thin pizza crust. This is (surprisingly!) best enjoyed when dipped in vinegar.

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

Durian Espresso Ice Cream (Php150). The infamously odoriferous fruit is only (thankfully!) subtly hinted at in this house-made frozen confection. What really stands out is its coffee flavor, well-complemented by a generous drizzling chocolate sauce, as well as crushed graham crackers and polvoron for added texture.

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

GxG also boasts of coffee- and non-coffee-based beverages such as Chocolate Frappe (Php140), Dark Hazelnut Latte Frappe (Php160) and Cafe Mocha (Php140).

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

If you’re looking for a refreshingly cool drink to go with your meal, you can’t go wrong with the Fresh Lemonade (Php80) or Iced Tea (Php70).

Grid x Griddle, Greenfield

Whether you’re here for the games or the grub, you’re definitely in for a good time.

Grid x Griddle, Greenfield

Grid x Griddle, Greenfield

Thanks to Chef Gerard Martial and the GxG staff for the warm welcome and the good food!

Grid x Griddle Gastrolounge and Gaming is located at The Hub, Mayflower Street, Greenfield District, Highway Hills, Mandaluyong City, open daily Tuesdays to Thursdays from 11am to 12 midnight, Fridays to Saturdays from 4pm to 2am, and Sundays from 4pm to 12 midnight. For inquiries, reservations or to order food for delivery, call +63 927 8794686.

Grid X Griddle Gastrolounge & Gaming Menu, Reviews, Photos, Location and Info - Zomato

Disclosure: Together with my fellow foodies, I attended a foodie meetup held here. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.

Comfort food elevated at ALTA by Relik, San Juan

Weekend brunches have grown popular lately, with many establishments offering hearty comfort dishes that can be leisurely enjoyed by diners.

At ALTA by Relik at Santolan Town Plaza, families can enjoy the flavorful comfort food amidst vibrant and colorful surroundings.

ALTA by Relik, San Juan

The restaurant is an offshoot of the popular BGC restaurant Relik. Restaurant owner Gen Mortel and Chef Jam Laboriente collaborated on a Filipino-Spanish menu to provide an elevated dining experience to San Juan’s foodies.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Last weekend I had brunch together with my fellow foodies from #WeLoveToEatPH and #SaanSaPH at ALTA by Relik where we had a taste of its comfort food elevated with fresh twists such as:

Relik’s Nachos (Php350). Homemade tortilla chips topped with meat sauce, crisp lettuce, tomato and cucumber relish, cheddar cheese and sour cream.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Chilean Mussels Croquettes (Php495). Chilean mussels topped with thick bechamel sauce and bread crumbs and served a with a lemon slice.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Pulled Pork Quesadilla (Php235). Tender pulled pork, cheddar, mozzarella, corn kernels, lettuce and source cream encased in homemade flour tortillas.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Watermelon and Kesong Puti Salad (Php265). Mixed greens, arugula, watermelon cubes, bits of kesong puti and candied walnuts tossed with balsamic reduction.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Longanisa Flatbread with Salted Egg Cream (Php375). Crisp flatbread topped with sweet pork longganisa, tomato salsa and salted egg dressing.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Seafood Chowder (Php295). Shrimp, squid and herbs incorporated in a flavorful cream soup and garnished with croutons and parsley.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Bagnet Sinigang (Php395). The classic sinigang dish deconstructed into pieces of bagnet and vegetables served with a broth made of fresh sampaloc dialed up to its asim-est level.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Lamb Pares (Php355). Slow-cooked shoulders of grass-fed New Zealand lambs in garlic soy sauce served with garlic rice.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Sizzling Bulalo Steak (Php489). Tender beef shank with its decadent bone marrow served sizzling in a garlic bulalo gravy together with fried potatoes, green beans and garlic bits.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Seafood Paella (Php995). Rich saffron-infused medium-grain rice with white shrimp, squid, Chilean mussels and roasted bell peppers served in a special paellera pan that helps it develop a nice toasty crust at the bottom. (Fun fact: that flavorful toasty crust is called socarrat in Catalan. Paella connoisseurs consider this the key to paella’s fabulous flavor).

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Mango Tapioca Trifle (Php215). Fresh sliced mangoes, caramel,sauce and tapioca pearls top a layer of lady fingers.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Milo Dinosaur Cheesecake (Php195). A chocolatey frozen cheesecake flavored with Milo and garnished with sprinkled with Milo powder.

ALTA by Relik, San Juan

ALTA by Relik, San Juan

So if you feel like enjoying an elevated brunch experience or dine on an excellent selection of Filipino-Spanish fusion dishes, drop by at Santolan Town Plaza to experience ALTA by Relik!

ALTA by Relik, San Juan

ALTA by Relik, San Juan

ALTA by Relik, San Juan

Many thanks to Gen, Jam and the staff of ALTA by Relik for the warm welcome and the fabulous food!

ALTA by Relik is located at Santolan Town Plaza, Col. Bonny Serrano Avenue, Little Baguio, San Juan City, open Sundays to Thursdays from 8am to 12 midnight and Fridays to Saturdays from 8am to 2am. For reservations and inquiries, call +63 917 3172582.

Here are more reasons to head to ALTA by Relik:

  • DJ Nights every Thursday night at 8pm.
  • Live music every Friday and Saturday at 8pm.
  • All-You-Can-Eat buffet breakfast every Sunday from 8am to 11.30am.

ALTA by Relik Menu, Reviews, Photos, Location and Info - Zomato

Disclosure: Together with my fellow foodies, I attended a foodie meetup held here. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.

Check out my blog posts on breakfast joints around the metro: