Saturday, June 15, 2013

Wrong Ramen - Wrong In So Many Ways

Well, it wasn't THAT bad. But we really could not, for the life of us, understand what the hype was all about.

Everyone I know who has eaten at Wrong Ramen says the food is really good, and that there usually is a queue, and waiting for a table is totally worth it. In our case, we wished we hadn't waited and explored other gastronimical options around Burgos Circle instead. 

After having had a couple of laddle-fuls of the soup (seriously, those spoons were huge), first thing that came to mind was an overpowering taste of salt. It was so salty I was only able to eat maybe 1/3 of my Ramen Tantanmen. My friend Aiyi made more progress by consuming half of her Ramen Tonkotso. Hubby's F.U. Ramen was all gone in like 10 minutes. But he came from a football game; naturally, he was famished and could eat an entire ramen house if given the chance. The appetizers we had - the Chashu Rice Rolls and the chicken poppers - were more than acceptable. The Red Potato Iced Tea and Lemongrass Iced Tea were far from refreshing, sad to say. And who serves dessert called "Poop of the Gods?" Sure, it's funny and eye-catching. But it was far from appetizing. Hello? You're supposed to sell the food, not gross us out.

All in all, Wrong Ramen was just all wrong for us. I'm never going back unless I have to.

Chef of Police Rating: ★ 
(I was only going to give it 1 star, but the cozy Japanese ramen house ambiance and the funny decorative touches all throughout the place deserved at least 1 more)

Friday, February 15, 2013

The Isaw Vow

After my Nth "attack" attributed to low blood sugar, or so they claim it to be, I've decided to swear off isaw and other similar delicacies. For how long? I have no idea. I am not known for my will power, I can tell you that. lol But I do want to start eating healthiER. I may not be able to help myself at certain points, but at least my desire for change is there. Besides, I have been on a diet since the age of 14. Why stop now.

Wednesday, August 15, 2012

Korean Beef Stew

The first time I've ever made Korean Beef Stew was on New Year's this year. The fam bam had a whole East-meets-West kinda theme going, and since a lot of them are big fans of Korean food (my husband is seriously addicted to the cuisine, I swear), I thought I'd give it a whirl.

The tricky part wasn't coming up with a close-enough recipe to the real thing. I was actually more worried about making enough. There were about 30 people (at least!) and I thought I'd rather have leftovers than not make enough. So I made 2 batches. Both were equally tasty, I'd say. Overall, it was a hit, and I couldn't have been happier.

As usual, I like to be very flexible with my cooking. Precise measurements are good but not required. It all boils down to one's taste and preference. This I learned from my own personal Iron Chef and king of the kitchen - my dad. So, here's my own version of Korean Beef Stew...


beef ribs (you can have a mix of shanks, short ribs, and lean cuts for variety)
Kikoman soy sauce - regular
Kikoman soy sauce - less sodium
brown sugar
sesame oil
garlic, crushed
onion, sliced
ginger, peeled and sliced
sesame seeds
leeks, sliced diagonally


1. Tenderize the beef in pot of boiling water. Fill it up until the meat is fully submerged. Use a pressure cooker to speed things up a little.

2. Once the meat is tender, separate the meat from the broth and set them aside.

3. Heat some sesame oil in a deep wok then saute the garlic, onions, and ginger.

4. Pour in your broth so it can soak up all the goodness of your sauteed spices. Wait until it comes to a boil.

5. Add the regular Kikoman soy sauce (about a cup to a cup and a half for every half liter of broth) and low-sodium Kikoman soy sauce to add richness and color to the dish without making it too salty.

6. Add some brown sugar. The amount of sugar you put into the wok will depend on how sweet you want it to be. About a half a cup of it should be enough, but you can totally add more if you like. Again, wait until it comes to a boil.

7. Add the beef to the soup base. Stir slowly so as not to break the pre-tenderized meat. After a couple of minutes, taste the broth and make sure it's to your liking. Feel free to add more soy sauce and/or brown sugar if you think it needs more. Add some pepper to taste. Let the meat soak in the hot stew for about a minute or two.

8. Meanwhile, toast about a palm-full of sesame seeds in a shallow pan. Don't leave it in the heat for too long so it doesn't taste burnt. Set aside.

9. Scoop out some choice meats into a serving bowl and add just the right amount of soup so the beef is submerged but not completely.

10. Sprinkle some of the toasted sesame seeds and top it all off with some sliced leeks.

The perfect blend of salty and sweet. It's great with steamed rice!

Monday, March 14, 2011

Mediterranean Chicken


3/4 kilo chicken breast fillet, halved
olive oil
white wine
garlic, minced
onion, chopped
tomatoes, diced
fresh basil, chopped
olives, pitted
fresh parsley, chopped


1. Heat olive oil and and 2-3 tbsp of white wine over medium heat. (be careful, it splatters)

2. Add chicken once the oil and wine mixture isn't so...wild anymore. haha Let the chicken cook until it becomes tender and slightly golden on each side. TIP: it only starts to golden when the wine has more or less evaporated.

3. Remove the chicken and set aside.

4. Sauté garlic. Then add in onions. After a couple of minutes, add in the tomatoes and wait until it comes to a boil.

5. Lower heat and add 1/2 cup of white wine. Allow to simmer until wine reduces and the base slightly thickens.

6. Add thyme and fresh basil. Simmer for another couple of minutes.

7. Return the chicken and cook a little bit more until it's cooked through.

8. Add the parsley and olives then cook for another minute.

9. Add salt and pepper to taste.

Hubby's not a big fan of olives, but he ate my chicken anyway. :)

Monday, January 3, 2011

Yum's the Word: Gnocchi

The first time I heard this word being passed around, I thought someone was actually cussing! I don't remember ever having one, but I'm sure I have. I just didn't know what it was called at that time. lol

Gnocchi n. pl. \'nȯ-kē \
Italian dumplings or soft noodles made from potatoes, semolina, regular flour, or even bread crumbs. If you make them any smaller, you can call them gnocchetti.

Source: Tastydays

Friday, December 31, 2010

Chicken Curry with Angel Hair Pasta


1/2 kilo chicken, cubed (with or without bones)
eggplant, cubed
carrots, cubed
celery, chopped
green bell pepper, chopped
red bell pepper, chopped
curry (paste or powder)
2 cups coconut milk (fresh or canned)
garlic, minced
onions, chopped
ginger, peeled then sliced
vegetable oil
fish sauce
ground pepper
fresh chili (labuyo), chopped *optional*
rice, rice noodles, or thin pasta


1. Sauté ginger, onions, and garlic in vegetable oil until onions are slightly translucent.

2. Add chicken and cook for about 5 minutes.

3. Take ginger out.

4. Pour in half of coconut milk then add desired amount of curry. Allow chicken to cook.

5. Add remaining coconut milk and vegetables. Wait until it comes to a boil.

6. Add fish sauce and pepper to taste. Drop in chopped chili for a
n extra kick of spice.

7. Serve over rice noodles, steamed rice, or your choice of pasta.

I took a bite before I took the picture. That's why it looks funny. :)