* 1 cup hot espresso
* 1/3 cup coffee flavored liqueur
* ¼ cup granulated sugar
* ½ cup water
* 4 eggs, yolks only
* ½ cup sugar
* 1/8 tsp salt
* 3 tbsp rum liqueur
* 1 pound (two ounce 8 bars) cream cheese
* ¾ cup heavy cream
* 35 pieces lady finger cookies (broas)
* 3 ounces bittersweet chocolate, grated
* 2 tbsp cocoa powder
1) Make the espresso syrup: Combine all ingredients in a medium saucepan. Heat until sugar dissolves. Cool and set aside.
2) Make the tiramisu filling: In a bowl of a standing mixer fitted with whisk attachment, combine egg yolks, sugar and salt and whisk until light and pale yellow. Add rum and beat until combined. Add cream cheese to egg yolk mixture. Continue beating until smooth.
3) In another bowl, whip heavy cream to stiff peaks. Fold it into the cream cheese mixture. Set aside.
4) Assemble the parfait: Spoon 1 ½ tablespoon of the tiramisu filling evenly into each glass. Break the ladyfingers into halves or thirds then dip them into the espresso syrup until saturated. Place the soaked ladyfingers over the tiramisu filling then sprinkle 1 tablespoon of grated chocolate on top. Repeat the layering until you reach the rim of the glass. Top everything with a thin layer of the tiramisu filling and a sprinkling of sifted cocoa powder. Cover glasses with plastic wrap and chill. Before serving, sprinkle with grated chocolate.
* 2 tbsp cooking oil
* 3 cloves garlic, chopped
* 1 large onion, chopped
* 2 thumb-sized ginger, cut into strips
* ½ kilo beef, use beef chucks, cut into large strips
* 2 cups coconut cream
* ¼ cup fish sauce
* 3 tbsp yellow curry powder
* 1 tsp sugar
* 1 cup water
* 2 medium potatoes, cut into wedges
* 1 large carrot, cut into wedges
* salt (to taste)
* ground black pepper (to taste)
1) In a medium-sized pan, pre-heat oil and sauté garlic, onion and ginger.
2) Add the beef chuck and brown on all sides. Pour in the coconut cream , fish sauce, curry powder, sugar and water. Let it simmer until beef is tender or about 30 minutes. Add water if needed.
* 2 tbsp oil
* 1 small red onion, peeled, chopped
* 3 cloves garlic, peeled, chopped
* 1 (184 gram can) canned tuna chunks in oil
* ½ cup garbanzos, drained
* ½ cup frozen green peas, thawed
* 1 small red bell pepper, seeded, cubed
* 1 tbsp tomato paste
* 3 cups day old rice
* salt (to taste)
* ground black pepper (to taste)
1) In a large wok over medium heat, heat oil. Once hot, add onion, then garlic, cooking until softened and fragrant. Add tuna and half its oil and cook until heated through. Season with salt and pepper to taste.
2) Add garbanzos, peas and bell pepper. Cook, sautéing, until just heated through. Stir in tomato paste.
3) Toss in rice and mix well. Season with salt and pepper to taste and cook until just heated through. Remove from heat and serve.
* 6 eggs , yolks only
* 3 tbsp sugar
* 450 grams mascarpone cheese
* 50 grams cashew nuts, roasted and chopped
* 1 ½ cup coffee, cooled
* 6 tbsp rum liqueur
* 24 pieces store-bought ladyfinger biscuits
* ½ cup white chocolate (for topping), grated
1) In a large bowl, beat egg yolks and sugar until thick. Add mascarpone cheese and mix until smooth. Fold in cashew nuts.
2) In a mixing bowl, mix coffee and rum. Dip each ladyfinger biscuit in the mixture then layer on a baking pan. Spread 1/3 of the mascarpone mixture over the ladyfingers . Repeat to make three layers. Cover the dish with plastic wrap and refrigerate for at least 2 hours. Before serving, sprinkle grated white chocolate on top.
* 2 tbsp oil
* 1 medium red onion, peeled, diced
* 1 slab pork belly, lechon kawali cut (around ½ kg), tenderized, cubed
* 2 tbsp liquid seasoning
* 1 tsp calamansi juice
* 3 pieces siling labuyo
* 2 large eggs
* calamansi, halved (to serve)
* ground black pepper (to taste)
1) Heat oil in a large cast iron pan over medium heat. Once hot, add half the onion and cook, stirring, until softened. Add chopped pork. Sauté, stirring, until heated through and sizzling.
2) Season with liquid seasoning, calamansi juice and ground black pepper. Stir in remaining onion and sili. Remove from pan and onto a plate. Set aside.
3) In the same pan, fry eggs sunny side up. Top sisig with fried eggs and serve with calamansi on the side.
* 4 cups water
* 1 tsp salt
* 1 tsp white vinegar
* 1 kilo squid (pusit), sliced into bite-sized rings
* 1 piece egg
* ½ cup water
* 1 can beer
* 2 ½ cups flour
* oil (for deep frying)
1) In a pot, boil water; add salt and white vinegar. Bring to a boil. Add calamares rings and stir; blanch for no more than a minute. Take calamares out of the pot and drain. Transfer to a bowl.
2) In a small bowl, beat egg. Add in 1/2 cup water. Pour mixture onto calamares, making sure each piece is coated.
3) In a large bowl, combine beer and flour. Whisk well. Set aside.
4) In a plate, put 1 cup flour and cayenne pepper. Mix well.
5) Heat cooking oil in a deep frying pan. Using tongs, pick a piece of calamares, dip into beer batter, dredge in flour-cayenne mixture, and deep fry in oil for about a minute. Do not overcook or the calamares will be tough and rubbery.
6) Repeat for the rest of the calamares. Drain on paper towel. Serve with your choice of dip.
* ½ cup dutch cocoa powder
* 200 mL water
* 1 tsp vanilla extract
* 1 ¼ cup all-purpose flour
* 1 tsp baking powder
* ¾ tsp baking soda
* ½ tsp iodized salt
* ½ cup butter
* 1 ¼ cup white sugar
* 2 pieces egg
* 1 piece egg, yolk only
* ¼ cup cornstarch
* 1 cup milk
* 3 pieces egg, yolk only
* ¼ cup white sugar
* ½ tsp instant coffee
* 2 tbsp butter
* 1 cup white sugar
* ½ cup cocoa powder
* 1 ½ cup evaporated milk
* ¼ cup butter
1) Make the chocolate butter cake: Grease, line and flour 2 (8×1-inch) round pans. Brush with shortening, line with parchment and flour.
2) Combine cocoa powder, water and vanilla and mix until well incorporated. Set aside and chill in the refrigerator until needed.
3) Sift flour, baking powder, baking soda and salt 3 times. Set aside.
4) Pre-heat oven to 350◦F.
5) In a mixing bowl at medium speed, cream butter and sugar until light and fluffy for about 10 minutes, scraping the sides of the bowl once in a while.
6) Increase speed to medium high. Add whole eggs and egg yolk one at a time, beating well, after each addition, scraping the sides to ensure proper mixing.
7) At low speed, add the dry ingredients alternately with the cocoa mixture. Mix until smooth. Scrape and mix with a rubber spatula until there are no more visible streaks to ensure proper mixing. Divide into prepared pans.
8) Bake for 25 to 30 minutes or until your cake tester comes out clean.
9) Place on a wire rack and cool completely before frosting.
10) Make the mocha filling: Dissolve cornstarch in 1/3 cup milk. Whisk in the egg yolks in the cornstarch mixture until well incorporated.
11) In a saucepan, combine remaining milk, sugar and coffee. Mix until smooth and cook on the stove top until it emits steam (before boiling point). Pour the milk mixture into the egg mixture to temper.
12) Pour it back into the pan and continue cooking, stirring constantly to avoid curdling until smooth and creamy. Remove from heat and add the butter. Spread the mocha filling into the cookie sheet. Sprinkle sugar on top then cover with a plastic wrap. Pierce holes to release heat and cool. Set aside.
13) Make the chocolate fudge icing: In a non-stick pan, mix sugar and cocoa powder until well combined. Slowly pour in milk, stirring until well combined. Cook in medium heat until it has a spreading consistency (lift whisk to check for consistency: when the last drop hangs and doesn’t fall off, it means it’s done). Mix in the butter and set aside.
14) Assemble the cake: Fill the first layer of cake with mocha filling. Top with the second cake layer and pour choco fudge icing and spread from top to the side. Drizzle caramel sauce over the cake or serve on the side.
Hey guys, thinking of where to spend your next birthday celebration? Craving for a Japanese cuisine for a change? You may want to try Ramen Nagi to satisfy your cravings for ramen noodles.
Here’s a brief background of a Japanese restaurant.
Background of Ramen Nagi
This Japanese restaurant offers a gourmet version of ramen noodles that is hailed as the best in Tokyo. Ramen Nagi has been awarded as the top spot in the National Ramen of the Year Competitions for the last two years (2011 and 2012). Hong Kong also has its franchise of this restaurant which is Butao, named after its popular signature ramen in which Filipinos line up for hours just go get a taste.
Ramen Nagi finally opened in Manila at the 5th floor of SM Aura Premier where its franchise is owned by Plains & Prints couple founders Roxanne and Erickson Farillas together with Michael James Chua, Carissa Coscolluela, Enti Coscolluela and Avi Siy-Chua.
As every Filipino foodie’s taste for ramen matures, one would prefer more rich and bolder flavors compared to that of a lighter variety. Once you get to taste the richer gourmet version of Ramen Nagi, there’s no going back a light and lesser quality ramen.
What’s best about this restaurant is that it’s designed as a modern ramen shop with different infographics and illustrations and their mascot is a caricature of Ramen Master Ikuta Satoshi. They have comfortable leather seats enough to make their guests feel at home and at ease.
Also, guests can customize their ramen bowl or the chef’s recommendation. You can also customize the richness of taste (light, normal, rich) , special sauce (none, light, normal, heavy, extra heavy), garlic (none, light, normal, heavy, extra heavy), pork (none, pork shoulder or pork belly), vegetable (none, green onion or cabbage), butao (none, 1 as standard ramen, 2 for double spicy and so on) and if you want to make it extra hard. You may also choose to add extras if you prefer to do so.
Lastly, guests write their name below their order.
Ramen Nagi has their four standard ramen: Butao King, Black King (with garlic and squid ink), Red King (spicy) , Green King (with basil and cheese), plus a limited ramen which rotates through their other ramen flavors such as the Ebi King (shrimp).
Here’s what I and my family ordered yesterday at Ramen Nagi (Robinson’s Magnolia branch):
Chicken Karaage (Php 250) and Pork Katsu Roll (Php 295)
Their chicken karaage is a Japanese fried chicken that’s perfectly marinated in a special sauce. It is deep fried in a special breading and served with a dip of mayo mustard. Chicken karaage is available in other flavors such as: Curry – Php 270, Matcha – Php 290 and 7 Spice – Php 300.
Ramen Nagi’s Pork Katsu Roll is a thinly sliced pork belly rolled with cheese and served with Nagi’s original sauce.
Red King/Akao (Php 410)
This ramen noodle is an ultimate in savory spiciness. Try if you dare.
Nagi Chips (Php 95)
Nagi Chips are made of special dough, fried to perfection and flavored in special Japanese seasoning. They are available in different flavors.
Try visiting any of Ramen Nagi’s branches (SM Aura Premier, Greenbelt 3, SM Mall of Asia, SM City North Edsa, UP Town Center, Robinson’s Magnolia, Robinson’s Place Manila, The Podium, Robinson’s Galleria, Ayala Malls the 30th, Trinoma Mall, Salcedo Village and Ninoy Aquino Airport Area.)