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

Got my #YabuAtHome, finally!

One aspect of pre-COVID-19 life that I miss the most is dining out.

The excitement as I step into one of my go-to restaurants, the anticipation for my favorite dishes and the joy of biting into familiar flavors and textures… all these are part of the enjoyable experience of dining out.

Some of the dishes I enjoy most when eating out are the katsu sets from Yabu: House of Katsu.

Yabu takes pride in its tokatsu. Thick cuts of premium meat from local farmerd are coated in panko (Japanese bread crumbs) and deep-fried at precisely 165 deg C then allowed to rest. The result: brightly golden katsu with crispy panko coating giving way to juicy and tender meat.

Yabu, Ayala the 30th

Yabu, Ayala the 30th

Aside from the freshly-made tonkatsu, each Yabu katsu set consists of refillable steamed rice, miso soup, shredded cabbage and slices of seasonal fruits.

Yabu, Ayala Malls Feliz

The fam and I enjoy dining at Yabu for the delicious katsu and the unli rice and shredded cabbage. Being able to eat our fill at this resto makes for great value for money.

However. the pandemic made itself known to the world in quite a big way, and with all the restrictions resulting from the quarantine, dining out will never be the same.

There was a time when I despaired of ever getting to enjoy the katsu sets I craved for.

Then, Yabu introduced the notion of enjoying its signature katsu sets without having to leave the house.

Yabu, Ayala the 30th

Yabu, Ayala the 30th

Thanks to #YabuAtHome, now available via GrabFood’s long-distance delivery, I had my family’s katsu faves delivered to my home, where we can enjoy them in comfort and safety. These included:

Rosu (Pork Loin) Set (Php460). Thick and juicy pork cutlet with a trimming of fat.

Yabu, Ayala the 30th

Yabu, Ayala the 30th

Hire (Pork Tenderloin) Set (Php425). Thick and juicy cutlet with no fat.

Yabu, Ayala the 30th

Yabu, Ayala the 30th

Chicken Set (Php430). Thick chicken breast fillet.

Yabu, Ayala the 30th

Yabu, Ayala the 30th

Each katsu set comes with pre-packaged katsu sauce, miso soup, shredded cabbage with dressing, and a serving of steamed rice. While we had to waive the unli rice refills, we were able to make do by cooking additional rice at home. Problem solved!

I’m so glad that I won’t be deprived of my katsu faves during quarantine.

Yabu, Ayala the 30th

This Yabu: House of Katsu branch is located at Lower Ground Floor, Ayala Malls The 30th, Meralco Avenue, Ugong, Pasig City, open for dine-in and takeout Sundays to Thursdays from 11am to 9pm, and Fridays to Saturdays from 11am to 10pm. For inquiries and reservations, call +63 2 87293872 or +63 915 5130094.

Yabu’s katsu sets and more are available via GrabFood.

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

Check out my reviews of other Japanese restaurants:

Return to my katsu love at Yabu, Ayala Malls Feliz

It’s been some time since I last had a taste of premium tonkatsu. I’ve been craving those flavorful pork cutlets, breaded with panko, deep-fried to a beautiful golden brown and accompanief by fluffy Japanese rice and its own katsu sauce.

But first, how about some trivia about one of my favorite dishes? For example, did you know that…

  • Katsu is a shortened form of katsuretsu which means “cutlet?”
  • The dish was introduced in Japan in the 19th century during the Meiji period when the country opened its doors to the West?
  • At first, beef was used for katsu bit was later eclipsed by pork as the meat of choice by the 1900s, hence the rise of the term tonkatsu with ton referring to pork

Well, what comprises tonkatsu anyway?

Yabu, Ayala Malls Feliz

Yabu, Ayala Malls Feliz

You will know that you’re enjoying good quality and authentic tonkatsu when these are present:

  • Thick cuts of meat. Expect generous cuts of meat of at least 0.75 inches, giving you a viand that’s flavorful and filling.
  • Premium pork. Only the finest pork from local farmers delivered fresh to the kitchen should be used to ensure meat that’s tender and juicy.
  • Fresh panko. The panko (Japanese breadcrumbs) that coat the katsu should be freshly made, resulting in long, light and crispy flakes that adhere to the meat and gives a satisfying crunch to the bite.
  • Heat. The katsu should be cooked at precisely 165 degrees C and allowed to rest properly to help it retain its juiciness and tenderness.
  • Bright and golden. The resultigg katsu should be served fresh with a bright, golden color and crisp coating.

With these to look forward to, I went to the Yabu House of Katsu branch at Ayala Malls Feliz for lunch for my return to katsu. My solo food adventure was a Hire (Pork Tenderloin) Set (Php375 for 80g) which consisted of a thick and juicy pork cutlet with no fat, plus refillable Yabu staples which include steamed white rice, miso soup, shredded cabbage and fruits.

Yabu, Ayala Malls Feliz

Yabu, Ayala Malls Feliz

I also got myself a glass refreshing Ripe Mango Juice (Php125) to go with my katsu meal.

Yabu, Ayala Malls Feliz

What a happy return to an old favorite!

Yabu, Ayala Malls Feliz

This Yabu branch is located at Ground Floor, Ayala Malls Feliz, Marcos Highway, Dela Paz, Pasig City, open Mondays to Thursdays from 11am to 9pm and Fridays to Sundays from 11am to 10pm. For inquiries and reservations, call +63 2 82531746.

Other branches are located at:

  • Pasig: Ayala Malls the 30th
  • Quezon City: Robinsons Galleria, UP Town Center, Robinsons Magnolia, Ayala Vertis North, SM North EDSA The Block
  • Mandaluyong: SM Megamall
  • Taguig: SM Aura Premier
  • Makati: Powerplant Mall, Glorietta 2
  • Manila: Robinsons Place Manila
  • Muntinlupa: Alabang Town Center
  • Las Pinas: SM Southmall
  • Pasay: MOA Main Mall

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

Check out my reviews of other Japanese restaurants: