Tuesday, May 24, 2016

Why My Kitchen Is Never Without Kikkoman Soy Sauce (and Yours Shouldn't be Either)? + Beef Sukiyaki Recipe


Why My Kitchen Is Never Without Kikkoman Soy Sauce (and Yours Shouldn't be Either)? Let me now answer that question...I love using Kikkoman in my dishes that need soy sauce.

After attending two cooking workshops using Kikkoman Soy Sauce and Teriyaki sauce, I make sure that we always have a big bottle.  We are a family who consume a great deal on "sawsawan" or dipping sauce.  From using the regualr commercial soy sauce, I shifted to using Kikkoman.

For one, Kikkoman use four pure ingredients, a natural brewing process and around 300 different aromas are the secret of Kikkoman naturally brewed soy sauce, which is produced according to a 300+ year-old recipe.

It has Odor-Eliminating Effect, Sashimi is dipped in soy sauce not only to add the flavor of soy sauce to the raw fish, but also to mask its odor fishy odor.

Do you know that when Kikkoman is  heated during frying or grilling, it brings out an appealing aroma and rich color that stimulate the appetite. This effect occurs more so when the  meat is grilled once marinated with soy sauce or when adding soy sauce to cooked ingredients as a finishing touch.

So I've mentioned that I've been using it in my cooking, here's sharing you one recipe which I learned from the Kikkoman Oriental Journey.



BEEF SUKIYAKI

Ingredients:

200 grams beef sirloin, Sukiyaki cut
1/4 cup Kikkoman Standard grade soy sauce
1 medium sliced onion
1 small carrot, sliced half moon
1 stalk celery (reserve leaves)
3 pcs (10 gms) Shitake mushrooms, soaked overnight
                         and sliced (reserve 3/4 broth)
2-3 pieces (10 grams) tenga ng daga, soaked overnight and sliced
3 Tbsp brown sugar
2 1/2 cups meat broth or water
100 grams tofu, cut into 1 inch cubed and blanched
75 grams Sotanghon
100 grams Chinese cabbage, cut into wide strips
3 pcs eggs, whole
1 stalk leek, sliced

Procedure:

1. Mix beef nd 2 Tbsp of Kikkoman soy sauce. Saute by batch in 2-3 Tbsp oil until brown.  Set aside. Season tofu with 1 Tbsp f soy sauce. Set aside.
2. In the same pan, saute onion, carrot, celery and mushrooms. Add remaining Kikkoman soy sauce and brown sugar then stir.  Add broth including mushroom broth and 1/4 tsp pepper. Cover and simmer for 5 minutes
3. Add tofu, sotanghon, and beef.  Allow to simmer. Add cabbage and egg.  Turn off hat.  Top with leeks. Garnish with celery leaves.


Enjoy!










Monday, May 23, 2016

Kikkoman's Oriental Journey Master Class


After attending Kikkoman Soy Sauce' first Oriental Cooking sesh at 25 Mushroom Kitchen, I make sure that we never run out of Japan's No. 1 soy sauce, Kikkoman, and its Teriyaki Sauce.

When you want authentic Japanese taste in your home, never settle for something less specially with how you season your dishes.  I want mine to be as natural as can be, so it's not harmful for my family's health.  I make sure that what I'm serving my husband and kids are top quality products made with passion and never compromising with tradition, after all, that's how we should savor life.

Thursday, May 19, 2016

Cavite's Culinary Generals Preserve Regional History Through Cuisine


It has been more than a year since I last got acquainted with a group of Eat and Cheat, a group of chefs, farmers, and local food enthusiasts that focuses in developing recipes for cancer patients and health food advocates.  I was torn when I heard about the group bit the dust. But it sure paved a way for my colleagues getting a share of the limelight in their own terms.

As a point of fact, the Razorchefs led by Chef Chris Caraingan have earned more and more interesting projects, and one which all of us Filipnos should be truly proud of.

Wednesday, May 18, 2016

Baked Kofta with Shawarma Sauce


I've been having a lot of cravings for Middle Eastern and Mediterranean food lately after having to visit Sultan Grill and Socrates Secret.

I did give a personal commendation to the chef of Socrates Secret whom we found outside their kitchen taking a break after having to end our wonderful dinner at Paseo Santa Rosa.  

Summer Stroll at he Gourmand Market



As a person who has a penchant for discovering outrageously yummy food, I always make sure that I live up to my standards, by it being healthy, artistically palatable, beknownst to have been prepared by gourmands that never undermines the value of good food.  Thus, I'm always on a look out for events bursting with spectacular ambiance and flavor.

THE GOURMAND MARKET happens to be on top of my foodie events list. 

Thursday, May 12, 2016

Bag of Beans


My summer exhaustion turned to rational mania.   I have gotten as far as Tagaytay, just to follow my irresistible quest for an exquisite coffee experience.   From Calamba,  crossing Silang, all the way to the highlands of Tagaytay.


Going to Batangas, just along Aguinaldo Highway, past Mendez crossing is a city hide-away and a haven to coffee lovers and food writers like me.   Bag of Beans dishes up not only good tasting coffee but also pies and other specialties.   The aroma of coffee whiffed up with the cool breeze of Tagaytay is just the remedy for a stressed out woman like me.

Teriyaki Boy for Dana's 12th Birthday


After having the most enjoyable afternoon at Miracle Art and Star City, the whole fambam had dinner at Teriyaki Boy, which was walking distance to Star City.

The place holds dear to me as this was Bhogs and I had really known each other well on occasional early morning jogs.  I also remembered having to practice our dance routines with my high school classmates at the very ground where restaurants now were built.

Le Jardin, A French Culinary Affair in an Urban Garden


Contrary to popular belief, Le Jardin is not only for the snobs, looking haughty, in an all-white ensemble or donning a gentleman's suit.  You don't need to be on a date either to earn a table.  Though it is true, you need a healthy wallet to really indulge in its well-curated French cuisine.

My experience with this elegant French garden inspired restaurant was last year and was only repeated once for a coffee.  It was undeniably one of the great meal I had last year and that was then when Chef Hasset Go was still actively co-managing it with Chef Jonas Ng.

They wouldn't have gotten the award as one of 2016 BEST RESTAURANTS rated by The Philippine Tatler, if I'm not telling you the truth.

Wednesday, May 11, 2016

One Day #withoutshoes + TOMS = Give Shoes


It all begun with a dream: a dream that someday all kids will have shoes.


Yesterday, I witnessed Toms Philippine as it came close to reaching that dream.  It has been 10 years since Toms spent one day #withoutshoes, each year, to raise awareness for children's health and education. The giving of shoes project began on the year 2006. It was when TOMS officially sold its shoes and it was also when the first batch of free shoes were given away to Argentine children, with the astonishing number of 10,000, amounting to the same number of stock sold.  It all began with an idea and 250 pairs of "alpargata-inspired" shoes.

Monday, May 9, 2016

Summer Activities for the Kids at Dewi Sri Farm and Resort + Juicing with Breville


Are you a parent looking for fun activities for the kids and the whole family this summer?  You still have one month to enjoy these fun-filled activities I curated for you.

First of, let me just share how glad I was to share with fellow moms and their kids this farm in Laguna were you can actually invibe the tranquil farm life even for a day.

More than swimming in the pool, Dewi Sri Farm offers enjoyable activities that will divert them from their gadgets or digital games.  

Remember how much fun it was to play jump ropes on the streets or climb trees and pick fruits?  I miss those times, and those kinda times my kids have never experienced as a child.  They grew playing games at home, with books and modern toys, and most of the times, they knew little of what it's like to plant their own vegetables or eat the chicken they have taken cared of.