Monday, September 28, 2015

Boodle Fight at Apag Marangle

Press release

Kapampangan food is one of the local cuisines here in the Philippines that is very much known to us. From its bold and savory dishes to its one of a kind dishes such as Camaru or crickets every Filipino is surely enamored by it.

And Apag Marangle will surely tickle your taste buds without traveling outside of Manila for it! Located at themetro’s business hub – Makati city, they offer great deals good for the whole family.

You can choose from the variety of boodle fights which is great for 5-6 people And prices would start at 1,100 pesos. They have four offerings which are:

ASIKAN (Bukid) (1,100 php)
Ensaladang Paco (Fiddle head fern salad with salted eggs and special apag marangle dressing)
Sale Manuk (Chicken and lemon grass soup with corn)
Ningnang Liemp (Broiled pork belly)
Pritung Tilapia(Fried Tilapia)
Plain Rice
Nasing Marangle (Apag Marangle’s version of paella)

DAYAT MALAT (Dagat) (1,700php)
Ensaladang Manggang Bubot(Green Mango Salad)
Sigang Paro King Sampalok(Shrimp cooked in fresh tamarind juice)
Pritong Bangus (Fried Milkfish)
Minantikilyang Ema(Buttered Crab)
Ningnang Pusit (Broiled squid stuffed with herbs, tomato and onions)
Tabang Talangka Rice (Crab paste rice)
Plain Rice

MANANGU (Biyahero) (1,600 php)

Ensaladang Ampalaya (Bitter Melon Salad)
Balatung (Mongo beans soup with peeled shrimps)
Pelutungan Manuk (Fried Chicken)
Pepalasing Paro (Drunken Shrimps)
Nasing Marangle(Apag Marangle’s version of paella)
Plain Rice

KABALENAN (Bayan) (1,500php)

Chicharong Bulaklak
Suam Mais (Corn soup in clay pot)
Humba (Pork belly braised in yellow bean paste)
Kare-Kare (Filipino stew of beef oxtail and tripe on a creamy peanut sauce)
Chicken Barbeque
Plain Rice
Garlic Rice

So make sure to head over at Apag Marangle with your friends and family and have a boodle fun time! 

Sunday, September 6, 2015

Japanese Fine Dining with style at Rosanjin

Of all the Asian dishes, I love Japanese food for it's preparation and presentation.You got to admit that preparing the dishes the Japanese way is meticulously systematic as if these are art form. But there is one Japanese restaurant that is very unique in their presentation and preparation in their dishes.

Rosanjin is located at the third level of  SM Megamall Building B in their new Fashion  Hall I got a teaser on how it was prepared when a long-time friend invited me for lunch. What make Rosanjin unique is their traditional art of cooking Tobanyaki and Kaminabe.
Traditional tobanyaki cooking

Tobanyaki and Kaminabe uses small burners that is served at your table and being cooked right before you. If you are familiar with aroma therapy that uses burners, the apparatus is quite similar. "Toban" is an art of cooking using earthenware. On the other hand, what intrigues me is the Kaminabe which uses Japanese paper as pot and it doesn't burn. I will explain later why the paper does not burned.

The food tasting started with selected Tobanyaki dishes. Although it is precooked, it only takes at least 7 minutes to fully cooked depending on the dish. What's cool about Tobanyaki and Kaminabe is that it makes your food warm while you are still eating it.

The Tobanyaki and Kaminabe has lots of options in cooking dishes. The Tobanyaki can also grill and the Kaminabe can also cook soup dishes. During the food sampling, I got to try the Australian Rib Steak from the Tobanyaki. The meat is sliced in squares and it doesn't stick to the pan so it won't be difficult to pick when using chopsticks.
Traditional kaminabi

For the Kaminabe, the Sukiyaki became my instant favorite. The soup is rich in flavor added with mushrooms, bacon and vegetables and the paper is still holding the soup even while it's still burning. Probably the only thing that can destroy the Japanese paper when you accidentally punctured it with your chopsticks.

Besides the main course dishes, they also traditional Japanese dishes like the maki. If you think that they are only good with their dishes, you haven't tasted their ice cream. One of the flavors is actual red beans that you you can immediately identify the taste. Rosanjin also has Green Tea Pudding topped with red beans.

You can also add rice for only 80 Pesos per serving but you can eat unlimited rice for 100 Pesos.  The kaminabe and tobanyaki prices depends on the dish. Now for the science behind Kaminabe. The ignition temperature of the paper is 300 degrees. The soup which is mostly composed of water absorbs the heat so the temperature of the paper will not increase more than 100 degrees Not only that, the paper absorbs the oil so you can be assured that its healthy to eat. Excelsior!

For more food tasting adventures, follow this blog and like L.E.N.S. blogs on Facebook.