Kimukatsu: A Many Flavored Way to Katsu

With the number of tonkatsu joints sprouting up in Manila, it’s difficult to tell these restaurants apart. Tonkatsu is tonkatsu, after all. It’s a breaded porkchop, just how many ways can you serve it? Japanese katsu chain Kimukatsu, a relatively new player in Manila’s tonkatsu wars, surprised us with their mille-feuille-style 25-layer stuffed katsu.

Kimukatsu

Five kinds of mille-feuille katsu

Kimukatsu’s layering style takes its cue from the French mille-feuille pastry. Instead of offering a single thick slab of katsu, their katsu comes in ultrathin layers that are stacked, breaded and fried, to create katsu that’s juicy and tender to the bite. The layers are stacked in a strategic manner to spread the fat around, spreading the flavor as well. An added bonus to Kimukatsu’s mille-feuille-style is how it can be stuffed with a variety of fillings that add a new dimension to the usual tonkatsu.
Continue reading

Posted in restos & eateries | 3 Comments

How to make Arnibal for Sago’t Gulaman

For most Pinoys, the Philippine summer means fantastic ripe mangoes, homemade ice candy, and icy cold sago’t gulaman drinks. I can’t help out with the mangoes and I’ve already posted my favorite homemade ice candy recipe. So this time around, let me share how easy it is to make your own sago’t gulaman drink.

Sago't Gulaman DIY

Samalamig at home. Best brain freeze ever.

Sago’t gulaman (literally tapioca pearls and agar jelly) or samalamig (cold drink) is to Filipinos what lemonade is to Americans. It’s an icy cold drink enjoyed from roadside stands, traditionally sold in narrow plastic bags with a straw stuck inside. As kids, we’d be told not to drink it because it’s dirty. But we drink it anyway, clutching the plastic bag almost closed near the top, leaving enough space to let the liquid pass through the straw.
Continue reading

Posted in recipes | 2 Comments

Beni’s Falafel: A Hole-in-the-Wall Hummus Try!

I have a favorite falafel-an. I like it so much that I’ve happily appended the -an/-han suffix, much like our local tapsihan, gotohan, and barbecu-ehan. Appropriately enough, it’s a tiny hole-in-the-wall, much like most joints that have earned their -an/-han suffixes. This falafel place is called Beni’s Falafel.

Beni's Falafel

I apologize for the silly pun in the title. But I couldn’t resist. Sorry.

First off, what’s a falafel? Hailing from the Middle East, a falafel is a fried bean fritter. Think, vegetarian meatballs. Chick peas or fava beans are minced with an assortment of strong spices, like cumin, coriander and garlic, then fried. In appearance, it looks like a meatball. But when you bite into the green-tinged center, you can tell that this isn’t your grandmama’s meatball.
Continue reading

Posted in restos & eateries | 7 Comments