I AM OTAY

Ingredients

• ½ kg gabi (taro) leaves 
• 1 cup coconut cream (1st extraction)
• 3 cups coconut milk (2nd extraction)
• 2 tbsp black bean garlic sauce
• 1 tbsp ginger
• 4 cloves garlic
• 1 medium onion
• siling haba or labuyo (chili) 
• salt to taste
• veggie chicharon for toppings

Directions

1. Sauté garlic, then onion and ginger. Then add the black bean garlic sauce.
2. Add coconut milk. Cover until boiling.
3. Add gabi and do not stir, just press the leaves to soak into the coconut. Over low heat, cover until all the leaves are wilted and tender. 
4. Add the coconut cream (thick coconut milk), sili (chili) and salt. Cover until coconut milk looks like oil.
5. Serve hot with rice and veggie chicharon.

Original recipe is from astigvegan.com

INGREDIENTS

INGREDIENTS

• cooked sushi rice 2 cups 
• rice wine vinegar 2 tbsp
• sugar 2 tbsp
• salt to taste
• roasted nori seaweed 4 sheets
• English cucumber 1/2, thinly sliced
• carrot 1/2, peeled and thinly sliced
• ripe avocado 1/2, thinly sliced
• ripe mango 1/2, thinly sliced
• red bell pepper 1/2, thinly sliced
• light soy sauce for dipping
• wasabi paste (optional)

PREPARATIONS

1. Combine the rice and water in a rice cooker. If you don’t have a rice cooker, combine the rice, water and 1 teaspoon of olive oil and bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes. Let it cool.
2. In a small bowl, combine the rice wine vinegar, sugar and salt. Stir well to allow the sugar to dissolve.
3. Prepare and slice the filling ingredients for the rolls and set aside.
4. Transfer the rice to a large bowl and pour in the vinegar mixture. Use a spatula to gently fold in the rice until the mixture is fully incorporated. The rice will start to look glossy. 
5. Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings. Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Repeat with remaining rolls.
6. Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
7. Serve immediately with kikkoman soy sauce and wasabi.

Combine the water and ginger in a large saucepan and bring to a boil. Remove from heat. Add the lemon juice and let steep at least 20 minutes; 30 minutes is even better.

Overall, it was a great dining experience but the food is not extraordinary, it's something you can find in your dining table. The price is reasonable and the place is cozy so I would definitely go back to try other dishes.

Isla Una
City Golf Plaza, Julia Vargas Avenue,
Ugong, Pasig City

I recently had my trip to Cebu for some R&R. And since I'm a big fan of Market Man , the owner of Zubuchon, I did not waste the opportunity to try the famous Lechon who was declared by the World Famous Chef Anthony Bourdain as "The Best Pig Ever".

This is the goodness of Zubuchon.







The Food:



The star of our lunch was the lechon itself. Nomnom! We ordered 1 kilo for P580

I was expecting the kamias shake to be sour, but it was not at all. It has a nice kick of acid in it but it also had a nice blend of sweetness. Pasok sa banga! A must try, really.


Zubuchon Locations

CEBU:

I'm always fascinated going to public markets because I see so many variety of goods. My recent tour to Pasig palengke was fun because I brought my camera for the first time to document my palengke day. But warning guys, going there is no walk in the park. You have to get ready to deal with the heat, the noise and yes, pick-pocketers.




The market is subdivided into 3 floors. The ground floor for the wet market selling fishes, meats, vegetables and produce. The second and third floor houses the "Tiangge" where you can find  RTW's at bargain prices fresh from the mananahi. They also have accessories, shoes, curtains, pillows and many more. It's like Divisoria because prices are so affordable.



If you want to start a clothing and accessory business with a small capital, Pasig Market is the place to go. Schedule is every Wednesday and Friday 8pm onwards.

Taytay has been a part of my life since 2010. I go there twice a week because Taytay is the place where I get supplies for my RTW business. I'm quite familiar with the place now so I decided to explore.