Sushi with a twist at "Ta Ke Ho Me Sushi Stand"

Creating a different take on sushi/ Japanese rolls is this small glass shop in SM North Edsa called Ta Ke Ho Me Sushi Stand (tah-keh-ho-meh) or TakeHome Sushi (as I call it).

They have quite and interesting selection of rolls and rice balls that make you think "Oh, I didn't think this combination was possible". And along with your interesting mix of rolls that cater to the Filipino palette, they also offer some canned Asahi.

The jewel of their menu, in my opinion, is the Bacon Bomb. A fusion of Japanese and Western decadence as you get a rice ball of spicy salmon, with shreds of nori, wrapped in juicy bacon, and smothered in Japanese Kewpie mayo. A selection that rightfully explodes in your mouth. this alone makes me want to come back for more. This concoction is best enjoyed directly after it has been handed to you. I wouldn't recommend this as a take home since the nori would end up moist after being mixed with cooked rice, and the bacon would loose its crisp. 

Recommends: Eggs in Bacon Cups

Found this one while celebrating my mom's birthday at "Buffet 101" at Eastwood

There's an old saying, "You can never go wrong with bacon". Its sunny side up fried egg encased in a cup made of fried bacon.

BBQ All You Can at "Charaptor BBQ"

Last night, me and my officemates went to this place at Kamagong St. where they said we can do a barbecue-buffet-eat-all-you-can thingy for less than Php400.

The place is called "Charaptor" (play on words between 'Char' and 'Raptor'), a charcoal barbecue bar along Kamagong St., cor Aranga St. in Makati city.

The bar, with it's "Jurassic Park buffet table scene"-ish style like ambiance, offers its patrons the BBQ bar experience either in their interior dining space, or the outside dining area, which is more casual.

Each tables are fitted with its own charcoal grill and its own direct exhaust system so the smoke and steam doesn't go around fill up the place.

 Now, the buffet...

You can barbecue from a wide variety of morsels, buffet style. Take your pick, from your usual street vendor fares like tenga, isaw,.. vegetables, potatoes,... pork, beef and chicken in different kinds of barbecue mix... seafood... and various side dishes abound. As if that's not enough, they also serve rice and orange juice until you can't take in no more.


Also available are different sauces to dip your morsel after sizzling on the grill. I tried experimenting with their line of sauces, ranging from the standard to the "huh?". So far I liked the result of mixing 1/3 toyomansi (with chili) to 2/3 yakiniku sauce. But still, I am looking for that taste I experienced when I was in Kyoto.



So take that trip. doors open from Sunday to Thursday, 6pm to 11pm.

Adventure Time Inspired Mega Sandwich

After helping around the house, cooking for the local town "fiesta" for 6 hours straight, I am left at the kitchen with a lot of left over ingredients.

Still the "mega sandwich" made by Jake in the cartoon series "Adventure Time" in my mind. I decided to combine a mad mix of stuff around the kitchen to make my own version.

What I ended up using were:

2 white bread (fill only as halves, so I'll be making 2 sandwiches)
garlic mayo (crushed garlic mixed with mayo and sugar)
deep fried chinese style meatloaf (embotido)
half a cup of minced red onion
half a cup of minced green chilis
pre-grated parmesan cheese
lettuce
chunk bits of leftover fried chicken

First off, I make a base coating of garlic mayo. Then mix up the meatloaf with the chicken bits and lay them out on the bread. Put another coat of garlic mayo then spreading some of the onions and chilis. Give a generous dusting of pre-grated parmesan cheese. Close with the leafy parts of the lettuce topped with another coat of garlic mayo. Fold the bread then go at it Taco-style.

This is gonna be awesome!!!!

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My mom taught me a way of cleaning a shrimp that I never heard of before. My brother calls it "Gutting the Shrimp".

First, use a pair of kitchen scissors to cut off the sharp end of the shrimp's snout, the one usually stabbing the hands of those sauted shrimp movices, taking along the long thread like feelers. It makes it easier to handle the shrimp and also makes a lesser mess in the cooking (and ultimately the eating) process.

Next step is using a thin, small bread knife and punch along the second scale from the tail just below the central nerve. Using the blunt edge, slowly pull the knife out, pulling with it the white, tranluscent tube with a black innards. My mom calls it the intestine because it has the waste from the previous meal by the shrimp. My brother calls it the spinal nerve. By taking it to the surface, gently pull it and you have a smelly blackj string of...something.

My mom told me it helps to make the shrimp safer to consume because eating crustasceans is really like a russian roullette. To be honest, it made handlling the shrimp better and less smelly. I don't know if all cooks prepare shrimps this way because I have had some with their hairy feelers, harpoons and black entrails still in the stew.

My Very First "Slim Jim"

Its arrival was inevitable. We have seen it many times in 80's movies and television sitcoms. And it received must praise and adulation from one of my favorite American comic, Bill Engal.

I have finally seen and tasted the "Slim Jim". This maybe an ordinary fare for the other nations, but it never did go into full distribution here.

I was able to finally purchase one from a local Dollar Store at Market,Market Fort Bonifacio. I've been a regular there but this is the first time I saw them carry the famed meat snack.

At first, it feels like biting down on an oily leather strap. But as your teeth sink further into the meaty part, the flavor starts to explode into your mouth. The flavor I got (BBQ flavor) can be likened to a smoked pepperoni, but as a Filipino, its taste can also be similar to a native Langgonisa (Garlic Pork Sausage).

Too bad that a lone stick of Slim Jims costs a lot for a snack.

Fave Picks: Tropical Hut Burgers

Being a fan of "Man vs Food" from the TLC channel, I am always envious of the large portions of food served in American food places. Many fastfood joints here in the Philippines boasts of "large" portions for their fare, but fail to deliver because the sizes are not really that big, or oftentimes just filled with extenders. I often heard of stories of returning expats and foreigners scoffing at the measly portions of what the "food corporations" call as "large portions". The sizes and serving presentation in the shop fronts and ad campaigns are just shining examples of the "bait and switch" practice which is common place in most local businesses.

I once went out with my college buddies to a popular fastfood joint boasting a "mega-sized' meal combo with "stuff you face with food" portions. After paying the price supposedly appropriate to the size of the meal, we all jested that its just "snack-sized" portions served on a large plate, with some of the pieces rolling around the empty spaces around the serving dish.

Although there are some joints out there that serve very large portions but label it as their gourmet selection, therefore jacking up the prices making them out of reach.

But I find solace in an establishment I had been going to since I was a kid. As far as burgers go, for me, nothing beats the old school approach of Tropical Hut. They may be not as big as other famous and highly advertised chains in the country, but their classic burger beef patties are thicker than the poopular brand and packed with the flavor of the meat...not by the spices mixed in the meat.

Nothing tends to my tired soul and invigorates me better, after a tedious or tiring activity, than a thick classic burger from my fave Tropical outlet in Shaw Blvd.

"Seared Ahi Tuna" at Outback Steakhouse

I was able to try some "Seared Ahi Tuna" at Outback, Makati last night, and wow,... it packs a full smoky pepper flavor, rich in spices...but doesn't over power the lightly seared Tuna meat that dreamily melts in your mouth, just like one of those choice cut raw Tuna meat in Japanese sushi's.

The sharp tang that goes along it comes from the 2 select choices of dips, the lemony, sour yelloe vinaigrette, and the salsa type one.

It might come a bit expensive for my usual fare (Php200++ per half order) for an appetizer, but is sure is something that could make you comeback to this place establishment for.

Food Stuff to Look Out For (Japan)

A few snacks for summer in Japan.

Lotte Ice Bar: Suika and Meron Bar (Watermelon and Cantaloupe Bar). A cantaloupe and watermelon flavored ice pops, shaped like the way these fruits are cut and served. The cantaloupe flavored pops has these small white sugar beads that stand in for the seeds. And in the watermelon flavored pops are black chocolate beads that looks like the seeds. Cute and interesting presentation along with a refreshing taste, goes well with those intensely hot Japanese Summer.

Hazono Manjyu: Kuzu Manjyu. A manjuu is a traditional Japanese snack made of red bean paste. But what I don't like about manjuu is that its too sweet (that's why its served with green tea) and the sticky texture it leaves in the throat. But this Kuzu Manjyu is the solution. Its like its made from manjuu, jelly mix and fruit slices. It has a light sweet taste and refreshing flavors from various fruits that works with the flavor of the manjuu. The flavor that puzzled us all, Filipinos and Japanese alike, is the one pictured above. We don't know what an 'Aoi Ringo' (Blue Apple) is, but it was the most refreshing from the bunch.

Unagi Pie. Its not made from 'unagi' (eel) and its not a pie. Its a thin, crispy biscuit, which looks like a plate of barbecued unagi, is comparable to the Filipino 'Otap' which is glazed with something which is sweet, with an after taste of brandy (maybe thats why there's a V.S.O.P. tag in the front).

Instant Drip Brew Coffee

I am always amazed at Japanese products. You have to give it to up to the product and industrial designers over there, they really know how to make their goods cute, practical and efficient.

First up, is this interesting little thing from a company called "Brook's" which is Drip Pack Coffee where you can enjoy drip brew coffee without the use of a Drip Coffee Maker.

"Brazil" Drip Pack Coffee

Its like coffee in a coffee filter.

These things actually foldout like wings

The wings hang on to the sides of your cup, while spreading the filter with the coffee inside.

Then continuously pump hot water, waiting as the water drip out the filter.

There are a lot of flavors and blends available.

Enjoy

Japanese Style Spicy Spaghetti at Cafe Kitchen Aroma

Out to meet the host company's boss in Japan, He invited us to a cozy but modern restaurant near the office called ' Cafe Kitchen Aroma'. On the top of the menu are a list of specialty pastas they offer. I was intrigued with the Japanese Spicy Spaghetti.

Now, I eat a lot of 'Filipino Style Sweet Spaghetti', and one of my faves in a local restaurant in the Philippines is called 'Vietnamese Spicy Spaghetti'. Seeing that there is a Japanese style got me curious.

An interesting mix of Japanese dashi (broth) cooked chicken meat and spicy Italian pasta. Adding color and texture to the dish are Edamame beans. These beans are usually served as finger food along with beer. Surprisingly, the beans don't feel out of place with the sauce/broth and calms in between the spicy flavor in the spaghetti.

You can sample this fine fusion dish at Cafe Kitchen Aroma located along the main road from Funabashi Station at Honchou City, Funabashi, Chiba Prefecture.

Kalbi: Mexican-Korean Fusion Fastfood

Having quite a hunger pang one day, I dropped by Glorietta in Makati City to get some grub. Seeing a Mexican Fastfood joint, I started to make a bee-line for that establishment.

To my surprise, while they are serving Quesadillas and other Mexican dishes are Korean favorites.
Huh? Is this some kind of warped combo platter?  I love Mexican food, and I am also quite fond of Korean cuisine. While both are quite spicy (depending on the dish) Korean food, to me, seems to offer more tang and zest.

Chowing down on my Tacos and Quesadillas, I was surprised to find out that its not ground beef with a familiar mix of tomatoes and salsa, but Korean style beef and Kimchi, cooked in Mexican style along with the Tortillas.

Being fond of Kimchi, I welcomed the surprise. But the texture of Korean style braised beef took a while to get used to. Actually, I'm not quite fond of it, but I do admire the style and methods made to develop this fusion. The flavors do complement each other, but the texture of the beef seems quite amiss (maybe I should have selected the pork instead).

And eat it while its hot, the texture of the Korean style beef juice in the tortillas are not as enticing if laid out for too long.

Satabachi!!!

Answer the following questions;

1.) Do you like Japanese Food?

2.) Are you always on a tight budget when you eat out?

3.) Are you in Market!Market! Fort Bonifacio?

If you answered yes to all of these questions, then you are in luck. Situated in the food court of Market!Market! is a Japanese fastfood joint called Satabachi. With their affordable prices they do serve some pretty decent Japanese fast food. For P300, I was able to get a lunch set for 3 persons, along with two extra orders of Gyoza.

Personally, I never eat there without a healthy dose of Gyoza.

Sadly, some of the favorites like the Kani Salad is not here. And I never seem to get there in time to get some Onigiri.

Check em out :-)

Cheesy Tuna Mushroom Omelette

Been a while since I posted about food. Its also because I had no kitchen to cook in. But while visiting my sister, I jumped at the chance to use her kitchen and try out this evil mixture I've been hatching for a long time.

Well, this may be not much of an adventure, but going to the market one day, I decided to try combining tuna flakes and mushroom in one of my omelette experiments.

I was actually thinking about trying to make a mushroom burger steak set for the kids, but with the cost of pork these days... and after walking around the market in the heat of the sun made me...lazy.

You will need:

- 1 can of tuna flakes (crush the flakes into a pulp)

- 1 small can of mushroom (chopped, slice longitudinal sections for garnishing)

- 2 eggs

- a buttload of grated cheese (I use Eden cheese, not quickmelt...

it adds more texture and taste)

First, beat the eggs in a bowl adding a dash of pepper and a pinch of salt. Cook the eggs in a low flame to maintain a good cooked surface underneath while keeping a fresh, moist area above. add the tuna and mushroom mix in the center. Add cheese as needed. Then fold the sides over the filling then flip that suckah ovah... :-)

Garnish with cheese and mushroom section.

The kids at home loved this. Try it out.

Mangetsu Closing on Sept.17

Went to Mangetsu restaurant the other night to eat our 'last supper' there...because Mangetsu is closing on Sept.17.

So hurry up. This may be your last chance to try out the various mouth watering fusion and signature dishes they are very proud of.

As of a few months ago, Mangetsu garnered the attention in the blogosphere with both locals and Japanese alike.

The Serious Cheese

This is one serious cheese...

(found at the grocery in the basement of Market!Market!, Fort Bonifacio)

Eat all you can for P150 at Chef d' Angelo

Going home one day from work, haven't eaten anything since that morning, I was to meet my family at Glorietta 5 in Makati City.

There I was led to an eat-all-you-can buffet at Chef d' Angelo for only P150. Its a combined buffet of pasta (2 types of pasta with your choice of cream or tomato sauce), Pizza (love the 2-cheese pizza), salad (oh my, all that lettuce, cucumber and olives) and soup (didn't go for it...its because of some trauma...don't ask..). Its a perfect end to a long day at work.

It has a limited time slot, though. There's the 11am-2pm schedule and a 5pm to 8pm slot. Good thing we got there, just barely.

All you have to do is get to the counter, pay your P150, they will then give you the 'Eat All You Can' wrist band (very fashionably and trendy...just not my type :-)), your plate then you can ;et the eating begin.

Piece of advice though, eat slowly, and you will enjoy the meal better. And there's a reason why a separate 'platito' is provided for the pizza; mixing it with the other stuff will just leave you with a soggy pizza, with the lettuce juice and pasta sauce and all.

Peanut Kisses straight from Bohol

Peanut Kisses...

I heard about this a long time ago, and my friend recommended that I find it when I go to Bohol.

This local delicacy is made of egg whites and crushed peanuts, and let me tell you, its the shiznizzle. Its sweet, crunchy and nutty, all for a very good price. I also love the way its packaged, proudly stamped by the agencies that help develop and boost the appeal of this crunchy treat.

I got my peanut kisses from this 24-hour souvenir shop a few minutes from the airport. "Angel-whatsis-something". I can't remember the name of the store clearly.

Revitalize Overextended Foodcourt Entrees with Kimchi

In today's economy, food establishments in malls and around the metro try everything to maximize profits given their operational costs. To this end, they resort to using extenders in their signature viands.

Having lived with a family of caterers before, I have witnessed the use of various extenders to increase the quantity of food products they can put out. Since these methods are common place in commercial food establishments, it is used in a level that the extenders doesn' affect the overall taste of the product.

But recently, eating at food courts or establishments in malls, it seems that they tend to overdo these methods. With their viands ending up tasting bland and flour-like. And with the ever rising price of food commodities, consumers are left to endure these tasteless entrees.

But I have found a solution, that is if you like tang and spice in your meat viands, mostly for the fried or grilled kind.

I add a helping of Kimchi along with the viand to boost the meat's flavor. This humble Korean staple, costing a mere P25 per serving (at the Kimchi food booths), will fill out the bland areas filled up by these extenders and add a curious flavor to the meal you are used to. Giving you your money's worth.

A lot of extenders can be applied to viands with grilled pork as the main focus. This also applies to meatballs, fried dimsums, or grilled (or fried) meat served with a large fat or tendon content. Your tastebuds shall behold the playful flavor this method shall provide.

But this method is not applicable to all. Soup based viands with weak glutumate content are out of the question. Since there is no flavor base to boost, doing this will defeat the purpose in the first place. Viands with dairy based cream, soup or sauce also doesn't go well with this method. And finally, people who doesn't like tang with their spicy food, or dislike kimchi in general, should refrain to entertaining this suggestion.

The Whale Meat Dilemma

Recently I was watching a lot of the series 'Whale Wars'. Its about the people of the eco-conservation group Sea Shepherd who interfere with whaling operations on the Southern oceans as a means to save the dwindling whale population.

Although a moratorium on commercial whaling operation took effect in 1985, it does allow whaling for scientific and research purposes. When the reasearch turns lethal for the whale, parts and meat is allowed to be sold in markets, shops and restaurants. Now there's a lot of controversy riding on this since it is said that this research stuff is just a loophole commerical whalers use to get around the moratorium.

Now I don't want to get into a rut about who is morally right or wrong in the commercial whaling ban. I want to get into the source why they are being hunted in the first place.

There are a lot research materials in the web about the history of whaling in Japan and other countries, but I want to get the reason on a casual, bottomline level; the need for people to consume whale meat.

Although my correspondence with some Japanese about their whale meat consumption habits are incomplete and couldn't be used as a statistical basis. It does, however, raise a bit of awareness about the situation.

Before the ban on commericial whaling, whale meat is normally available anywhere anytime, recalls one of my correspondence. The taste and texture of whale meat, to my surprise, is likened to that of beef. Since beef and pork are really expensive in those days, whale meat meets the standards as a replacement out of the daily grind of fishes and vegetables. She recalls whale meat to be really delicious and tender. But she also tells me that the ban doesn't bother her since there is still a lot of other things one can use for sustainance.

But she also notes that there is a change in the eating habits of today's young Japanese. Although she belong to the generation that normally consumes whale meat, the one born after the whaling ban are the people that now grow up not knowing what it tastes like, therefore refuses consumption of that particular meat product..

The way I see it, its an issue that is varied as the nations that participate in whaling. Although a lot of pressure was made on the Japanese, which ultimately led to a revamp of their lifestyle and eating habits, there are still a lot of countries out there where whaling is not banned while nothing happens to them, leaving some Japanese fishers and whalers to believe that they are being singled out.

This issue is not something you can solve with sustainable means like farming or livestock raising...whales are big. They need large spaces to move around, feed on, and reproduce. All they can do is give the species time to regenerate and recover. With around 17,000+ left around the world, catching a quota of 1,000 or 2,000+ per season ain't gonna help either.

Its a sensitive matter between a nation's culinary identity and the global conservation mindset.

A bit of a conundrum indeed.

Mish-Mash: Sisig with Kimchi

If you ever find yourself in Robinson's Pioneer, here's another mish-mash you can do in the food court.

You first get an order of pork sisig from Sisig Hooray and follow up with 2 orders of kimchi from 'Kim n' Chi'.

Now this mix and mash is not for everyone. I just happen to love kimchi. But if you ever try this, you will marvel at the flavors playing around in your mouth. The salty, meaty crunch of the sisig will be augmented with the sour-spicy, veggie crunch of kimchi.

The same combination is used in local cuisine when you find a lechon or any grilled or fried meat combined with a concoction of sour mix of green mangoes, onion and tomatoes called ensalada.