WALK THAT WALK: Japanese standards at KEIZO

So, I just got back from Davao last night and cho decided to hit Keizo at Burgos Circle, The Fort. Well if you're familiar with Burgos Circle nowadays, it's very crowded. (Unlike before when it wasn't crowded at all). So much for having Distillery as the only "drinking place" there before. We had dinner at Melo's. Then I really wanted to drink a little. Take note, just a little. LOL So we were actually looking for a quiet bar/pub place. Rue and Izumi were totally out of our options cause it's just too crowded there. So there we were walking along Burgos Circle, about to give up. Then we saw...

The place was deserted. Well not really, there was a woman eating by herself. (Predictable). Their staff was so accommodating. They even did the "bowing" to us. Twas so cute. Haha! Then we ordered their Sake and California Maki.

Sake bored me to death! And honestly, I'd rather go for the more "strong" ones. Vodka perhaps? Well, it was okay. We weren't really planning on getting drunk anyway. The maki was really really REALLY good. I have no idea why though. We also saw the chef and the owner of Keizo. Both of them were Japanese. Maybe that's why their maki tasted so authentic. 

So when we got home, some of my other friends came over. We were having our "cheap thrill night". We were drinking GSM blue mixed with apple ice tea. Then of course, we all went to Privé after one bottle. Typical us.

Keizo- Burgos Circle,

Fort Bonifacio Global Cily

(02) 403-3839

COOK IT UP #2: Glazed Beef & Vegetable Meatloaf

If there's one 'Cook It Up' dish that you can prep-up for your family that they would love (even picky eaters), this recipe is the one! It's one of the easiest meals to cook! All you have to do is to "DUMP, MIX, MOLD, and BAKE"! The beauty about making this beef and veggie meatloaf is that it's the same recipe you can use to make hamburgers, meatballs, and bolognese sauce for pasta (you just have to add tomato sauce.)

"Glazed Beef & Vegetable Meatloaf"

What you need: 

500 grams ground sirloin

1 carrot &1 big bell pepper, finely chopped

1 1/2 tbsp. salt; 1 whole egg, 1/2 tbsp pepper

& 1 tbsp organic tamari sauce 

  

1/4 cup milk  

(milk adds a rich texture and juiciness to the ground beef)

1/2 cup whole wheat panko bread crumbs

 (you can make your own using day-old wheat bread, toasted and grounded)

2 tbsp. of extra virgin olive oil (not in photo)

1 tsp. cayenne pepper (optional)

 For the glaze:

3 tbsp. Tomato Ketchup (you cannot use banana ketchup for this recipe)

2 tbsp.  apple cider vinegar

Easy peasy:

 Step 1: Preheat oven to 400 degrees. DUMP all the ingredients  

(including 2tbsp. of EVOO) in a mixing bowl

 Step 2: MIX in all the ingredients.

 Tip: Grease the pan with EVOO

 Step 3: MOLD the meatloaf in a meatloaf pan or an aluminum pan. Pack the beef and veggie mixture well.

Step 4: BAKE the mixture in the oven at 400 degrees for 45-50 mins.

Important! Set your alarm to 30 mins. because you need to add the glaze before it cooks.

Step 5: In a separate bowl, mix the tomato catsup and apple cider vinegar

 Step 6: 10-15 mins before it cooks, take the meatloaf out of the oven and add the glaze mixture. Spread generously. Put it back in the oven and let it cook for 10-15 mins. or until the glaze browns.

 It should look like this. Let meatloaf rest 10 minutes before slicing and serving.

Tip: Pour out the oil from the pan.

 Serve with a smile!☺

It's also one of the best lunchbox treats because you can eat it hot or cold. The glaze is really what makes this meatloaf special. 

xo,

Jack

WALK THAT WALK: I keep forgetting this world is full of good people.

This morning, I went with Monica and Sam to Mercato Centrale at The Fort. If you didn't know, Mercato Centrale is a weekend market produced by RJ Ledesma, Anton Diaz, and company.

I had actually just come from Mercato Friday night, for a launch. It's a little strange because the regular Mercato was tons better. For some reason, they didn't have too many stalls Friday night, which I don't get. Don't they want good write-ups? Sigh. Anyway, the ones I tried weren't particularly impressive so I went back this morning not particularly enthusiastic.

One of the first few stalls I saw today was Risa Chocolates. I met the owner Pam Lim and had a quick interview about Risa Chocolates for my blog.

When nothing in Manila offered the kind of truffles she wanted, Pam decided to make her own. “These truffles, I shared with friends and family who also liked the way it tasted,” she says. “[They] asked me to make some for them.”

The idea has attracted a clientele of like-minded chocolate lovers. “Our usual customers are people who are very fond of chocolates and can tell a good quality chocolate from an average one,” she says. “They’re the types who go out of their way to buy delicious food to satisfy their cravings.”

Anyway, I had every intention of getting some of her bespoke chocolate as Valentine's gifts for my mom and cho. Pam, however, insisted on giving it to me for free, as a thank you for the this feature.

I was floored. I've never really desired any kind of thank you or anything, since this is my first store feature, but I guess I was just struck by Pam's gesture because it was sincere. She was getting nothing out of my giving me free chocolates.

                                          

And if you know me, you know how much food means to me.

It's nice to know people will still say "thank you" and mean "thank you" and not expecting anything in return. So yeah. Those little chocolate bars really give me hope for humanity, you guys.

Happy Valentine's Day folks! ♡

Like Risa Chocolates on Facebook: Risa Chocolates

COOK IT UP #1:Tofu & Veggies In Ginger Sauce

'Cook It Up' is a new category on my blog. I'm going to share with you some of my favorite recipes with a makeover by adding vegetables, fruits, whole grains, and more.

 

oh, this post is dedicated to my truffle buddy, “chef” Richmond Timbol. He hates chicken, pork, and beef!(weird right?) ;D

As some of you may know, I love truffle oil but my cooking skills go beyond just pouring truffle oil on virtually everything. Haha! To prove to you that I'm Iron Chef, here's a healthy recipe (vegetarian too) without truffle oil that you can serve to your family and is super easy to make!

I have to admit that this is the first time I cooked this dish. It's a result of my meat cravings these days and whatever ingredients I found inside the ice box. I have to say, I even surprised myself on how this meal turned out! Yummy!

 

Tofu & Veggies In Ginger Sauce

What you need:

EVOO (extra virgin olive oil)

Salt

Pepper

Parsley (for garnish, optional) 

Firm tofu (not soft or medium, OK?), sliced 1/2 an inch thick.

 

Baby Portobello mushrooms, sliced. You can use any mushrooms that is available.

Carrots, cut Julienne style. Again, you can use any vegetable that is in season. You can use cabbage, bell peppers, bean sprouts, broccoli or all!

Ginger sauce:

1/4 cup tamari or light soy sauce 

2 teaspoons minced ginger 

a pinch of white pepper 

sesame oil to taste (I used 1tbsp. for this recipe because I looove sesame oil!)

Preparation:

Combine all the ingredients. Serve as a dipping sauce or pour over tofu and veggies.   

 Step 1: Heat up the oil. Deep fry the tofu and season them with salt and freshly ground pepper.

Tip: Make sure that the oil is smoking hot before you add the tofu.

 Step 2: Set aside crispy tofu and drain the excess oil.

Step 3: In a separate pan, saute veggies in EVOO. Add 2 tbsp of the ginger sauce, salt, and pepper.

 

Step 5: Plate the tofu and veggies gourmet style. Drizzle the soy ginger sauce on top of the tofu.

 Happy cooking folks! :)

xo,

Jack