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Tuesday, December 6

Pinatisang Manok

Hubby would love to try this.... :)

photo and recipe courtesy of

1 small white onion, brunoise (julienned then diced further)
1/4 cup sliced ginger
6 cloves of garlic, minced
3 tablespoons Thai fish sauce (patis)
1 kilo chicken thighs
1 tablespoon black peppercorns
2 bay leaves
1/4 cup pork lard
cilantro leaves for garnish

How to cook:

 Combine the onion, ginger, garlic, fish sauce, chicken thighs, peppercorns, and bay leaves in a  bowl.

2  In a heavy frying pan, heat the pork oil over high heat. Sauté the chicken thigh, 4 minutes per side.

3  Add the marinade and reduce completely over medium heat.

4  Serve warm and garnish with cilantro leaves.

Yabu: House of Katsu

Calling all Japanese food lovers, you might want to experience Yabu: House of Katsu 

Located at 2nd Floor The Atrium, SM Megamall,
EDSA corner Julia Vargas Avenue,
Mandaluyong City
Tel. No. (0927) 398-7962, 576-3900
Open from 10 a.m. to 10 p.m.

photo from

( Katsu devotees will have a new place to call home: Yabu: House of Katsu at the second floor of The Atrium, SM Megamall promises to give katsu fans more reasons to remain infatuated with the popular Japanese dish. Since it opened on November 11, Yabu has become a lunch and dinner destination for people eager to try the restaurant's Chicken Katsudon and Curry Katsu.

What makes this spot different from your run-of-the-mill katsu house? The kitchen at Yabu is helmed by katsu specialist, Chef Kazuya Takeda of Tonkatsu Takeshin, one of the best tonkatsu restaurants in Tokyo. Chef Takeda taught the Yabu kitchen staff how to dish out katsu like you've never had it before: the juicy pork and beef cutlets, succulent prawns and other seafood are covered in a light coating of fresh panko (Japanese breadcrumbs) and are fried to a crispy finish, with meat so tender and soft that you don't need knives to cut them into smaller bites. You can dip them in Yabu's signature katsu sauce—you'll be given a serving of toasted sesame seeds which you can grind with your own mini mortar and pestle, then mix into the katsu sauce—but each piece of katsu is tasty enough to do without.

All of Yabu's katsu sets are served with Japanese rice, hot miso soup, unlimited shredded cabbage and a bowl of fruit. If you feel like indulging, the staff will recommend Yabu's specialty dish, theKurobota Pork Set (P515 for 120 grams), which flaunts succulent cutlets of premium pork. "So far, people have been ordering a little of everything," shares Yabu's Isay Roque, pointing out that the menu lists only katsu dishes and won't have sushi or sashimi anytime soon.

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Long Hair No More

Cutting her hair was out of plan that day we went to the mall. Though my little lady suggested several times already to have a hair cut. As usual, it was because her friend at school who also had her hair cut short. Kids! 

As we passed by at a salon, my little lady dragged me inside. I couldn't back out, then I sensed that she really wanted it seriously.

So what I can do? We haven't asked permission from hubby, ohh we did but he would always say to us "kayo bahala".

And so, his girl decided for herself. hahaha!

just look at the smile

looking herself in the mirror

about to cut the hair

And the result.....

At first I was scared that her hair would go straight. But it shows little curls and I hope as it grows, her hair hair would be back eventually.

It was her second time to cut her hair. The first was when she was one year old.

Daddy's reaction was this----- 

Korean Chicken Wings

Been thinking what to cook for our trip next week.

You know its quite practical to choose "dry" foods over those with sauce. A messy-free travel, that's what I want since my kid is in tow. And chicken is just perfect especially its my tot's favorite too.

So I might want to include Korean Chicken Wings to my choices.

For the marinade
1 (1-inch) piece fresh ginger, minced or grated
5 cloves garlic, minced
1/2 small onion, minced
1 to 1 1/2 tablespoons chili garlic paste (we used Lee Kum Kee Chili Garlic Paste)
1 1/2  tablespoons sesame seeds
2 teaspoons sesame oil
6 tablespoons soy sauce
3 tablespoons brown sugar
3 tablespoons honey

16 chicken wings
chopped spring onions for garnish

1  Preheat oven to 400ºF.

 In a large bowl, place all ingredients for the marinade; whisk well.

3  Place chicken wings and marinade in a sealed plastic bag and marinate for 2 hours or overnight in the refrigerator. Turn the bag over every few hours to marinate all wings evenly.

 Transfer chicken wings to a foil-lined baking pan or tray. 

5  Brush marinade over chicken pieces, then place tray in the preheated oven. Bake for 30 to 40 minutes until tender and sauce has caramelized into a dark golden brown. Turn once during cooking, brushing with more sauce if needed. If desired, wrap wing tips in foil midway through baking to keep them from burning. Garnish with spring onions.

Crunchy tip: For crispier wings, deep-fry 'em instead. Boil the marinade in a saucepan until thickened. Toss together and serve!