Monthly Archives: July 2017

Ramen? You sure can, Yushoken!

28 Friday Jul 2017

Posted by in Asian Cuisine, Noshes in my Neighborhood, Ramen and all things Japanese, Restaurants, Southern Spots

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Don’t ask me why but, for me, rainy days = ramen! Steaming hot and richly flavorful broth, fresh and firm noodles, comfort food happiness. And when I need a ramen fix, I go to Yushoken at the Molito Complex in Alabang.

When Yushoken Ramen burst into the scene at the height of the ramen rage a few years ago, I was ecstatic. Created in partnership between Elbert Cuenca and Ryan Cruz and working with the great Ramen Chef Champions of Japan, headed by the “ramen god” Kazuo Yamagishi, it is definitely not your run-of-the-mill ramen house. Koji Tashiro, a ramen champion and chosen heir of Yamagishi, has provided his own ramen recipes.

Yushoken claims to offer the ideal balance of broth, ramen, and toppings for the most authentic ramen experience. The Tonkotsu broth is deeply flavorful and rich with pork bone marrow and collagen, distilled from hours and hours of boiling and simmering. And the noodles are made fresh right in the restaurant every day, using water that has the right alkaline level which guarantees the perfect texture. The same goes with the wrapper for their excellent gyoza. My personal opinion — it’s the best gyoza I have ever had! Needless to say, the pork and the toppings are absolutely divine. And don’t forget to order the aji tamago (or, more precisely, ajitsuke tamago) to go with your bowl of ramen. Every little bit and ingredient that goes into each bowl of Yushoken ramen is painstakingly prepared and executed to guarantee the perfectly authentic and umami-full experience.

Without question, it lives up to its name. Yusho = champion and ken = house. It is, I’m sure you’ll agree, a house of champions!

By the way… sorry but not sorry — no take-outs, no doggie bags. The ramen MUST be experienced right here and now — fresh, at the peak of their delicious perfection.

No reservations either. Take a chance there’ll be a seat for you. It will be worth it.

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Timplang PROBINSYANO

21 Friday Jul 2017

Posted by in Come Taste My Philippines, Hail to the Chef

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I am such a huge fan of Chef Poch Jorolan‘s authentic sukang paombong (aslam sasâ to Pampangueños) or nipa palm vinegar that I order at least 4 big bottles regularly. I even blogged about it a couple of years ago when he first came out with it — https://aboucheamused.com/2015/04/23/getting-a-kick-o…r-sukang-bulacan/ ‎

Now, Poch has given it proper branding and added a Spiced variant. To date, Poch Jorolan has purveyed, not just his vinegars, but also selections of his family kitchen’s favorite Kapampangan food, aside from delicacies from other provinces, under the brand PROBINSYANO.

And what partners well with sukang paombong? Pork Barbecue, of course! Specifically, the famous Benito’s Barbecue, from the heritage recipe of the founding father of Everybody’s Cafe —Benito M. Santos. He happens to be Poch Jorolan’s maternal grandfather. His barbecue boasts of beautifully tender pork cuts, — not tough at all or maganit, unlike other bbq brands I’ve tried — marinated in a special blend of spices and other secret ingredients. Every bite presents you with a perfectly balanced blend of sweet, savory, and smoky flavors. Just the way I like it. And the Santoses’ culinary legacy is faithfully carried on by Poch, his mother Pette Santos Jorolan, and his sister Namee.

In a way, Benito’s Barbecue brings me back to my happy childhood, reminding me so much of my own beloved grandfather, who himself was Kapampangan and a terrific and talented cook to boot. With or without the sukang paombong to dip in, Benito’s Barbecue is simply awesome! Manyaman talaga! This…  this is the timplang Kapampangan… timplang Probinsyano!

You can find these and other Probinsyano food and delicacies at the Everybody’s Café stall at the Saturday Market in Salcedo Village, Makati. Or if you happen to be in Pampanga, drop by Everybody’s Café. You can also check out their facebook page — https://www.facebook.com/probinsyano.ph/ or email your orders through probinsyano.food@gmail.com. There are many other delicious food products offered by Probinsyano — from traditional Ube Halaya to bottled Gourmet Tuyô in Extra Virgin Olive Oil. Go try them all. Although I’m hoping that one of these days, Poch will also sell his delicious morcon. (hint, hint).

 

What’s new in French cheeses?

07 Friday Jul 2017

Posted by in The Cheese Club of the Philippines

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CCPNewFrench-ComtesseDeVichy

Described as a “very good bloomy rind cheese”, the taste is mild and milky. It’s only been around since 2004.

A chevre from the Loire Valley region, wrapped in a chestnut leaf to aid its ripening, it is light and velvety on the tongue.

CCPNewFrench-DeliceDeVougeot

There’s a hint of garlic and the herby flavors of parsley and chives. From France’s Burgundy region.

CCPNewFrench-FougerusLaitCru

Fougerus Au Lait Cru — a most refined Brie, with a sweet-salty flavor and the woodsy aroma of fern.

CCPNewFrench-NosAmoures

But of course there must be French Sparkling to go with les fromages! My choice of sparkling for the evening was Nos Amours Brut.

CCPNewFrench-VieuxPaysanRoquefort

Strong and sassy flavor. A robust Roquefort. Best with bread and a full-bodied wine. My favorite.

“Il y’a un fromage par jour de l’année” – There is a different cheese for every day of the year, according to an old French proverb. It is said that it was the French monks who started the cheese revolution and evolution in France, many centuries ago. And with France known for producing hundreds of varieties of delicious cheese as it is — some say 400, others say over 1,000, and some even 2,000 — I was intrigued by the idea that they are coming out with even more new cheeses. When our Cheese Club chose to celebrate the new cheeses from France one evening — Tous les Nouveaux Fromages Français — I knew it was going to be quite an adventure.

And it definitely was! These are my most-preferred from among the array of young and artisanal cheeses offered that night. But then, I am partial to strong-flavored cheeses — the stinkier, the better! And the one that sent me to cheesy ecstasy was the Vieux Paysan J. Carles (crema di Roquefort) — made with raw ewe’s milk, from a second processing of Roquefort, and semi-matured. Vieux paysan means old peasant. Created by cheese artisan and Roquefort expert Jacque Carles, I suppose one could say this cheese is appropriate and eponymously named. This cheese pairs beautifully with an elegant Cabernet Sauvignon or a gentle Merlot.

Vive les French fromages!