This talented Filipina offers insightful analysis based on her technical as well as business knowledge and experience. After all, Noemi has a B.S. Food Technology degree from the University of the Philippines. Some people still remember that she had an exciting career at the Institute for Small Scale Industries . I clearly remember this because she sub-contracted my services to interview some small business owners in diverse industries in Cebu. Thus, I was able to get an innate understanding about how a foundry conducts business or how a fledgling dried mangoes business emerged as a market leader. Even our own family bakeshop’s triumphs and woes became a case study for my sister at a national business publication.

Noemi and I are FOODIES, that is, we share a love of interesting, oftentimes off-the-beaten-path type of cuisine. What Noemi’s blog offers to me is a current review of the trends happening in the Manila dining scene as well as the pop culture favorites of Filipino food consumers. I’ve noticed that her daughter, Lauren Dado, who is now taking her Masters in Creative Writing at the University of the Philippines, is an active contributor to this blog. Butch Dado, Noemi’s “Warrior Lawyer” husband, also loves to cook. Marielle, my other niece, has definite opinions about where and what she eats. She reminds me of her mom (Noemi).

Here are some postings in Noemi’s blog that I found which appealed to me.

Noemi talks about Milk Tea, which is a staple in Asian grocery stores here in the United States. I was first introduced to milk tea by my KabariNews.com’s marketing director, Vonny Oei, a couple of years ago. How wonderful to see it being marketed as a coffee alternative in the Philippines!

Her entry about Ube Wrapped Lumpia reminds me that there are many creative vegetarian dishes that can be included in a calorific, cholesterol-rich Filipino menu.

Although there is a Zagat Guide in the US for restaurant reviews and ratings, Noemi introduces us to the Miele Guide, Asia’s Restaurant Guide.

Even my love for Hot Tsokolate or genuine Filipino hot chocolate doesn’t escape Noemi’s food diary.

Who says you have to make the 8-hour journey to Baguio to experience authentic Cordillera hot chocolate? If you’re craving for Filipino hot chocolate, all you need to do is head over to this cozy little restaurant called Choco-late de Batirol in Serendra, Fort Bonifacio.

Noemi even takes us on a photographic journey with her as she evaluates Appetite Magazine and Greenbelt’s grand launch of The Tasting Room.

Lauren’s whimsical kitchen adventures at the Center for Culinary Arts in Manila keeps Noemi’s Food Blog fresh, energizing, and let’s-face-it! youthful.

I particularly enjoyed Noemi’s account of her visit to The Farm at San Benito when she participated in a Nutrition Camp conducted by Nutrilite Vitamins and Minerals. You can take a peek at some of the tempting food she ate at her Photo Gallery and read her personal blog posting of “Health is Wealth at The Farm and Nutrilite.”

Noemi’s Family Photo Gallery makes it easy for me to keep track of the events she’s been to.

If you want to stay in touch with the culinary delights in Manila, I recommend that you subscribe to Noemi’s RSS feed or via email.

If you don’t know what RSS means, here’s a simple video that explains it all, courtesy of YouTube.com.

In Chito’s own words:

Lorna,

Can you pls. help us spread the word around our friends: Alimango Restaurant is now open in San Mateo.

3708 S El Camino Real (between 37th and 38th Ave., 2 blocks south of Hillsdale Shopping Center)
San Mateo, Ca. 94403
(650) 357-1888

We had a very SOFT opening Easter Sunday – 2 days ago – and we have not really spread the word around, but small groups of family and friends have tried us. Last night, we had a group from ABS-CBN. Tonight, we’ll have a few groups including Ayala Foundation (Denny Roja, Vicky Gatchitorena, Dado Banatao and etal) and FILPABA for dinner.

Tito Gonzales (of Patio Filipino) and I hope to add one more Filipino venue and gathering place, which we can all be proud of.

Hope to see you soon,

Chito Desuasido

p.s. – Reservations preferred, but not necessary.

Please join Manuel at his grand launch on February 4, 2008. Chill with Chill! Berry!

Here’s your FREE Chill! Berry Frozen Yogurt coupon, $1 value, courtesy of Manuel Ramirez. Good till October 2008. Please print this coupon for redemption and let them know that Lorna Dietz gave this to you.

I met Manuel Ramirez, this engaging, hard-working Filipino American young professional a few years ago at the GMA Pinoy TV launch in the San Francisco Bay Area. He was busy handing out these “to-die-for” Lollicup slush and smoothie beverages (dessert!) with boba (”black pearls or tapioca balls”). Feeling giddy and extra-energetic because my blood sugar was so impressed by Lollicup’s Ube (taro or purple yam) ice-creamy smoothie — I kept in touch with Manuel. He’s been one of our sponsors at the Filipinas Magazine Achievement Awards (2006), delightfully making the Lollicup products available for us to feel “Proudly Pinoy!” We’re proud to support a Filipino-owned business.

Aside from being one of Lollicup USA’s regional distributors (independently-owned and operated), Manuel Ramirez offers Chill! Berry frozen yogurt. Now, my blood sugar is going to be singing praises because I’m a lover of frozen yogurt.

Here’s the news from Manuel.

From: Manuel Ramirez
Date: Jan 28, 2008 3:57 PM
Subject: Frozen Yogurt Grand Opening @ Lollicup Downtown
To: Lorna Lardizabal Dietz

Hello Lorna!

I hope all is well. I just wanted to inform you of my upcoming Grand Opening in San Jose.

This Monday, Feb 4 I will be opening a new business at my Lollicup Downtown store- Chill! Berry Frozen Yogurt

The downtown store will be a dual operation of Lollicup and Chill! Berry. I’m very excited to bring this new, tart style frozen yogurt to the Silicon Valley. The product itself is very similar to the yogurt popularized by Pink Berry in Southern California and NYC. The yogurt is low-fat and made from real yogurt filled with live, active and probiotic cultures that bolster the immune system and aide the digestive process.

We will be serving plain and fresh mango yogurt flavors at our opening. Best of all, we will be serving FREE small Chill! Berry yogurt (5oz. serving) from 11am-7pm on our opening date. It would be great if you could come by and visit and I would truly appreciate your assistance in helping us spread the news with friends, family and colleagues in the South Bay.

Please find a coupon attachment that can be redeemed upon print out. We will be giving free yogurt on Monday, but the coupon can be redeemed any time thereafter. Also, we will have a Soft Opening and begin selling Frozen Yogurt on Thursday, Jan 31.

Lollicup Downtown (150 S. First St. San Jose, CA 95113) is located on the corner of 2nd and San Fernando. Just 2 blocks away from SJSU and San Jose City Hall.

Respectfully,

Manuel

–
Manuel L. Ramirez
Lollicup Bay Area, LLC
Executive Distributor

So, I have these friends, Agnes Torres and Dada Tan, who are members of the Filipina singing group, the Spice Divas. I haven’t been updated with their latest singing gigs but I have hilarious fun during the rare times we get together. They sing for the love of it!

In the last couple of years, Dada has been sending emails to her friends about her food reviews. I suspect that she actually likes writing about her culinary adventures. Dada’s e-mail about Archipelago Bistro in December 2007 was particularly interesting and oh-so “salivating” that I forwarded it to my colleagues in Fil-Am media. I’m also cajoling Dada to blog about her food adventures.

Jacqui Conclara of Manila Bulletin-USA printed Dada’s edited food review a couple of weeks ago. Shortly after the article was published, I met Archipelago’s Jack Tien at a mixer hosted by the Young Filipino Professional Association (YFPA), who provided me with a menu of the restaurant’s gustatory delights with his follow-up email. Jack also sent me some beautiful photos of their restaurant. I have yet to make the time to enjoy Archipelago’s cuisine. For now, I can walk in Dada’s shoes and pretend that I’ve actually been there.

For reservations, you can contact Jack Tien at 650.348.3888 or at Jack@ArchipelagoBistro.com.

And here is Dada’s unedited review:

Archipelago Bistro
1107 Howard Avenue
Burlingame, CA 94010
(650) 348-3888

It was over two weeks ago when I first heard about Archipelago Restaurant from my long time friend and classmate, Tet Alba Gaskell. I found out her brother-in-law Chito Dakis (a graduate of UP) is one of the partners in the business. I was real excited to try another Filipino owned fusion restaurant in the San Francisco bay area

I wanted to celebrate my belated birthday dinner with my family and sister at Archipelago so we went there 2 weeks ago. We got to the restaurant and saw their modern signage outside. There are elongated rectangular orange lanterns hanging on the ceiling of the bar area on the left side as we entered. Some painted bamboos are part of the décor. There is an archway leading to the private banquet room. To the right is the main dining area which is a just little bit too dim. There are nice booths along the walls with modern wall lamps. In the center of the high ceiling room where we sat are hanging bamboo fish trap baskets used as lamps. There are more bamboo décor towards the back. The wood tables did not need any table cloths. Dark orange napkins are displayed neatly. The waiters are dressed in all black with dark orange floor length aprons. I am in awe at how beautiful the restaurant is and just so classy, elegant and romantic. It is really impressive with the Oriental and modern ambiance of this upscale restaurant that opened on November 9, 2007. I kept repeating “WOW” several times.

We started with a bottle of Sparkling Fantinel Prosecco which is just like Champagne. It is quite reasonable at $25. For those who wish to bring their own bottle of wine there is a corkage fee of $15 per bottle. Their menu changes daily and have interesting names. They use a unique blending of ingredients which is quite a challenge for the palate. That day they had a small selection of entrees (only eight) but it was a good variety. There are more small plates (appetizers and salads) than entrees. We got four small plates below so we could try a lot of their selection. I had to copy all the descriptions in the menu so you can see the complexity of ingredients. They are all good but our favorite is the Spanish Cheese and Chorizo “Relleno” which was excellent!

Red Wine Steamed Manila Clams, grilled garlic crouton with herb compliment ($8.75); Spanish Cheese and Chorizo “Relleno” atop Spicy Chili Mole with Smokey Crouton ($7.50); Atlantic Diver Scallop “Carpaccio” with citrus marinade and American Sturgeon Caviar ($12.00); Citrus Cured “Lengua” with garbanzo emul, tomato confit, preserved lemon and fried chick pea ($9.00).

While waiting for our small plates, I asked the hostess if Chito was in the restaurant. Then I finally got to meet him, his friend and his other partner. Chito even gave me a tour of his restaurant including the kitchen. When I entered the kitchen I was surprised to see about a dozen chefs with their traditional culinary white uniforms and high hats bustling around. I found out some of them are interns from the California Culinary Academy in San Francisco. I was introduced to one of the French Executive Chefs who had worked for the French Laundry Restaurant in Yountville (Napa Valley). It is one of the top restaurants in the United States and also voted best in the world. I was already quite impressed.

For our entrees, I ordered the Slow Cooked Lamb Shank with Sweet Corn “Pudding”, Baby Squash and Artichoke Quarters ($23.50) which is real good. My husband had the Grilled New York Steak with Sauteed Pea Leaves, Baby Leeks, Pan Roasted Salsify, Potato “Tourne” and “Star Anise Brandy Sauce” (24.50) which is quite good. My oldest daughter had the Lacquered Duck, Caramelized Baby Bok Choy with Yukon Gold “Fondante” and Grilled Shitake Mushrooms ($21.00). According to my husband it is a little gamey. It was a little bit dufferent so it’s just okay. My other daughter ordered Spice Perfumed Slow Braised Short Ribs, Coconut Cream Risotto, Sauteed Broccolini with Asian Peppercorn “Gravy” and Baby Carrots ($21.75). We all agreed this is excellent and the best of our entrees. My sister had the Napa Cabbage Shrouded Sea Bass atop Kaffir scented Yellow “Broken” Rice with Thai Curry Cream, Baby Turnips and Sweet Pepper Tapanade ($22.50). It is good but a little bit dry.

We decided to have three desserts and they are $6.50 for each one. The first dessert is Turon which is banana wrapped and fried and are miniature sizes. There is a chocolate sauce in a tiny saucer so you can dip your Turon. Next we got 5 miniature apples dipped in caramel with a lollipop stick inserted in each one. You can dip them in nuts or sauce. Then we had Vietnamese Coffee Creme Brulee. All the desserts are good. My husband and I had coffee also.

Overall, the food is good, excellent service, wonderful ambiance and a great place to impress your friends. One more thing I like to add if it is worth mentioning is the ladies room. It has a touch of class with the small Oriental Chinese cabinet, 2 black and gold mirrors and wall mounted candelabras.

Best of all, we were quite surprised when our waiter announced that our desserts are compliments of Chito Dakis. Thanks so much! We had a wonderful time at your restaurant and I will be going back soon with my friends. I wish you much success in your business!

My ratings – 4 stars (excellent), 3 stars (very good), 2 stars (good) 1 star (okay)

Ambiance – 4 stars
Food – 3 stars
Service – 4 stars
Prices – $$$

Parking lot across street and also street parking. Reservations needed

Here’s the menu (thank you, Jack!) as of January 9, 2008.

ARCHIPELAGO: The first of its kind, Archipelago promises a truly unique dining experience. Showcasing the wonderful “East-meets-West” cuisine of the Philippines, the restaurant brings a new twist to the flavors of Southeast Asia and traditional Spanish cooking styles. A group of 7,101 islands sitting in the South China Sea, the Philippines has been the center of the Spanish Galleon trade in the Orient for over 300 years. Thus, culinary influences from all over the region have fired the intense gastronomic passion of the Filipinos. Archipelago in Burlingame is bringing this passion through a delightful and non-traditional menu using local and organic ingredients, when we can.

Allow us to take you on a wonderful journey through the islands and experience the hospitality of Southeast Asia!

Red Lantern
808 Winslow St
Redwood City, CA 94063
(650) 369-5483
www.RedLanternRWC.com

November 18, 2007

Last Wednesday, my family and I wanted to check out this newly opened Asian fusion restaurant in Redwood City. The former government building has been transformed into a beautiful restaurant with high ceiling. It’s owned by a Filipino Chef Jeffrey San Diego and his team, Indonesian Executive Chef Daniel Sudar and General Manager Daniel Burns. The two chefs have graduated from the California Culinary Academy in San Francisco. They are all still young in their thirties and have worked for some of the finest restaurants in San Francisco and the bay area. Being a Filipina with an Indonesian husband made it even more appealing to try out the flavors of our countries. It’s an upscale restaurant and I knew the interior designs were gonna be contemporary. I was right but it was more of an exotic Oriental ambiance with some Asian wood statues and decorations, Indonesian wood carvings, bamboos, huge red silk lanterns, Oriental chairs and some contemporary upholstered booths and palm trees. Tables are bare with modern red lined black square plates. There have cylindrical bamboo holders with green chopsticks on every table. They have a full bar seating lounge by the main dining area. There is also a second story lounge but more simple with a flat-panel screen tv.

The restaurant was packed on a Wednesday night. It’s a good thing we made reservations. The male waiters were dressed in an elegant black Chinese costume top with black pants. My daughter ordered for us a bottle of white wine which she thought was German. It was actually an Austrian wine called Gruner Veltliner, Hiedler ($32) which was reasonable and good. For appetizers we had Lapis Kraton which is a seared foie gras on toasted coconut rice. It was good but very expensive ($12) for a two inch high, two inch wide diameter on a large plate with a little bit of sauce. Another appetizer we had was Poke ($10), a raw tuna with scallions and cashew nuts which was okay. We got to meet Jeffery San Diego who is also the brother of my friend. We asked for some suggestions for the entrees. He recommended the Indonesian Lamb curry shanks called Gulai Kambing ($18+) and the Rangoon Clay Pot Chilean Sea Bass Fillet ($22) which is oven roasted with mushrooms and leeks. Both were flavorful and delicious. We had the Chicken Rendang ($14) which is a spicy braised chicken with coconut milk and spices. It was good and a little bit too spicy for us. We ordered a bowl of Crab Fried Rice which lacked some flavor and too expensive at $9. We also had a couple of tiny bowls of Jasmine rice at $2 each. For desserts ($8 each) we tried Putri Nanas, a pineapple upside-down cake with vanilla gelato and pineapple cinnamon rum sauce. It was more kind of like a tart but just okay. At first our waiter gave us the wrong dessert which we thought was the cake. It turned out to be the fried bananas with gelato but since we tasted it already, our waiter just gave it complimentary. That was good though. One other dessert which my husband wanted to try was the Tapioca with Strawberry glaze. It was not a good combination and we all did not care for it.

It was a real nice experience to try a new restaurant. We love the interior designs. Oh, I always like to check out the ladies room to see if it looks as good with the interiors. It sure was nice with a small arrangement of fresh flowers on the sink with nice tiles. The bathrooms doors have a nice design.

My ratings – 4 stars (excellent), 3 stars (very good), 2 stars (good) 1 star (okay)

Ambiance – 4 stars
Food – 2 1/2 stars
Service – 4 stars

Parking lot across street. Reservations needed.

Scoops Ice Cream Shop
784 Laurel Street
San Carlos, CA 94070
(650) 593-8577

August 20, 2006

Hello Everyone! This was sent to me by my friend, Gerry Socco few days ago. I’ve never heard of Treat Ice Cream until last weekend when somebody had given me 3 half gallons of mango, macapuno & vanilla. The mango ice cream is really the best! I found out that Lunardi sells them but they don’t always have the mango ice cream. So, I went to check out Scoops Ice Cream in San Carlos since it was close to my work. I met Lilian & found out she went to St Scholastica’s College in Pampanga, a branch of my school in Manila. She’s real nice & friendly. Since I was at a rush to get back to work during my lunch time, I got a Mocha Almond Fudge which was also very good. It was so nice of her to treat me & I told her I’ll be back next week.

They also sell candies, yogurt, shaved ice, smoothies & coffees.

MaryLou (Dada) Tan

Manny and Lilian Rosales own and operate the Scoops Ice Cream Shop in San Carlos. They serve Treat and Mary Anne Ice Cream. You have got to try the Treat Mango Ice Cream – the best! Even the Macapuno ice cream is just great!

Here’s Manny’s email: rosales163@sbcglobal.net

July 2007: Here’s another eclectic listing! A potpourri of “just as good as home cooking” and upscale restaurants serving elegant and fusion-infused versions of Filipino food that were featured by Contra Costa Times in the Food and Wine section, July 18, 2007 edition. I’ve also included some of the recipes found in the article. Thank you to Satur Respicio, Jr. for sharing the article with the filamvoters yahoo group.

January 2008: Although I’ve expanded the Pinoy Dining Guide to include Filipino-Fusion Cuisine, do let me know if some of the places found here have moved or closed shop. I haven’t been to all of them so if you’re not a blogger but would like to feature your food review here, please contact me. You’ll know when I update the list because I do put in the date when I add more places to go to.

Updates – January 2008:

Announcements and comments from my friends.

- Alex Viray: About the expansion of Kenkoy’s with a new branch close to the ballpark in San Francisco. Well, it looks like they took over Carmen’s at Pier 40.It’s now Carmen’s Adobo Joint.
- Jose Pecho: About Alido’s. I looked them up on the internet.
- Francesca Regala, yoga teacher: A Noe Valley resident, Francesca reminded me that Palencia is found in Noe and 17th Streets in San Francisco. If you’re looking for a San Francisco location, this is it!
- Lily Ann Villaraza: She reminded me about Mitchell’s Ice-Cream, a San Francisco landmark.
- Mona Lisa Yuchengco, Founding Publisher of Filipinas Magazine and informed me that Chef Anna Bautista of Nua Restaurant has left for the Philippines.
- Jonathan Sabolboro: He yahoo IM’d me that he had lunch at the Clamhouse in San Mateo, owned by Francis Espiritu.
- Manuel Ramirez, regional distributor: Chill! Berry Frozen Yogurt makes its debut in San Jose, CA at the Lollicup Tea Zone. A free coupon, valued at $1.00 is available until October 2008. Click here to get your coupon.

Updates – March 2008:

- Chito Desuasido announced the opening of Alimango Restaurant in San Mateo, CA.
- Thank you to the restaurants that contributed to Filipina Women’s Network’s pre- and post-performance parties for V-Day. The restaurants sponsoring the after-show parties are owned by Filipino entrepreneurs who continue to support of FWN’s Save A Filipina campaign and a violence-free community. Among them are:
Ramar Foods
Zebulon
Poleng Lounge
Carmen’s Adobo Joint

Filipinas Magazine, in its August 2007 edition, featured some of our Filipino chefs who are making waves in the American culinary scene. Pages 38 to 41. For example, Chef Anna Bautista cooks her seasonal Mediterranean cuisine offerings at Nua Restaurant, 550 Green Street, San Francisco, CA (yes, North Beach!). Dinner is from 6pm-11pm, Tuesdays through Sundays. Call (415) 433-4000 for reservations. www.nuasf.com.

Thank you to Marylou “Dada” Tan for her e-mails to us about her food reviews.

:-) Da Pinoy Dining Guide: (contributed by Tina Roth)

Aling Nena’s
2026 Agnew Rd
Santa Clara, CA 95054
(408) 748-9110

Andrea Foods
1109 Maple Ave
Vallejo, CA 94591
(707) 644-0518

Baby’s Eatery and Palabok
4609 Mission Street
San Francisco, CA 94101
(415) 585-0990

Barrio Fiesta Restaurant
1790 Milmont Dr
Milpitas, CA 95035
(408) 934-9902

Bistro Luneta
615 E 3rd Ave, Unit D
San Mateo, CA 94401

Bobo’s
950 King Plz Ste 104
Daly City, CA 94015
(650) 878-4408

Boracay Tropical Grill
401 Town and Country
Sunnyvale, CA 94086
(408) 739-4200

Clarita’s Filipino Cuisine
905 E Duane Ave
Sunnyvale, CA 94085
(408) 735-1721

Carmen’s Restaurant
Pier 40 The Embarcadero at Townsend
San Francisco, CA 94107
(415) 495-5140

Edna’s Ichiban Restaurant
2236 Westborough Blvd
South San Francisco, CA 94080
(650) 737-9716

Fil-Am Cuisine
66 School St
Daly City, CA 94014
(650) 991-7020

Fremont Bar and Restaurant
326 First Street
San Francisco, CA 94105

Gerry’s Grill and bar
31005 Courthouse Drive
Union City, CA 94587
(510) 441-9900

Goldilock’s
3565 Callan Blvd
South San Francisco, CA 94080
(650) 873-0565
Notes: For additional locations, click here.

House of Lumpia
380 Bush Street
San Francisco, CA 94104
(415) 398-5001

House of Sisig
2408 Junipero Serra Blvd
Daly City, CA 94015
(650) 755-0288

Inang’s Homemade Cuisine
6630 Mission St
Daly City, CA 94014-2028
(415) 584-2447

Kabalen Restaurant
454 S Main St
Milpitas, CA 95035
(408) 946-8981

Kadok’s House of Mami and Siopao
57 Saint Francis Sq
Daly City, CA 94015
(650) 755-7270

Kamameshi House Japanese Cuisine
2270 Westborough Blvd
South San Francisco, CA 94080
(650) 952-0444

Kuya’s Asian Cuisine
460 San Mateo Avenue
San Bruno, CA 94066
(650) 952-5739

Lech Go Restaurant & Bakery
23 Saint Francis Square
Daly City, CA 94015
(650) 756-5542

Lechon Manila
32104 Alvarado Blvd
Union City, CA 94587
(510) 429-8911

Ling Nam Noodle House
2211 Gellert Blvd
South San Francisco, CA 94080
(650) 878-9524

Lucky Chances Casino Coffee Shop
1700 Hillside Blvd
Colma, CA 94014
(650) 758-2237

Maharlika Filipino Fast Food
7367 Mission St
Daly City, CA 94014
(650) 992-8953

Manila Eatery
45 Colma Blvd
Colma, CA 94014
(650) 757-8000

Manila Express Gourmet Fastfood
332 Gellert Blvd
Daly City, CA 94015
(650) 878-8155

Manila Star Restaurant
2229 Gellert Blvd
South San Francisco, CA 94080
(650) 878-8883

Max’s of the Philippines
1155 El Camino Real
South San Francisco, CA 94080
(650) 872-6748

New Filipinas Restaurant
953 Mission Street
San Francisco, CA 94103
(415) 896-2475

Ongpin Noodle House73 Camaritas Ave
South San Francisco, CA 94080
(650) 615-9788

Pampanga’s Best Cusine
5997 Mission St
Daly City, CA 94014
(415) 239-6030

Patio Filipino
1770 El Camino Real
San Bruno, CA 94066
(650) 872-9888

Rene and Rose Island Cuisine
621 Caliente (corner Fair Oaks)
Sunnyvale, CA
408-733-3691

San Bruno Ihaw-Ihaw
422 San Mateo Avenue
San Bruno, CA 94096
(650) 872-5008

Savory Chicken and Pizza
1557 Landess Ave
Milpitas, CA 95035
(408) 945-8616

Sinugba
2055 Gellert Blvd
Suite 5
Daly City, CA 94015
(650) 878-3591

Sulo Filipino Restaurant
1518 Webster St
Alameda, CA 94501
(510) 865-7889

Tess Filipino Restaurant
237 Ellis Street
San Francisco, CA 94102
(415) 351-1169

Tipanan at Red Ribbon
6275 Jarvis Ave.
Newark CA 94560.
(510-739-6889

Tess BBQ Diner
3309 San Felipe Rd
San Jose, CA 95135
(408) 270-1738

Toppings Restaurant
2215 Gellert Boulevard
South San Francisco, CA 94080
(650) 754-1058

Toppings Two Restaurant
3910 Smith St
Union City, CA 94587
(510) 429-1058

Tribu Grill
235 El Camino
San Bruno, CA 94096
(650) 872-8858

Yoko’s Japanese Cusine
310 Linden Ave
South San Francisco, CA 94080
(650) 873-1084

:-) ~0~0~0~0~0~

Excerpts from the July 18, 2007 edition of the Contra Costa Times, Food and Wine section. “Filipino cuisine — Reinvented”
By Carolyn Jung and Nicholas Boer, MEDIANEWS STAFF

Choko’s Cuisine: 1511 Sycamore Ave., Hercules, 510-245-3511.

Goldilocks: 1050 Contra Costa Blvd., Concord, 925-681-1888.

Maynila Bakery: 1245 International Market, Richmond, 510-234-8966.

Manila Garden: 20500 Hesperian Blvd., Hayward, 510-670-0727.

Marylou’s Homemade Delights: 1572 Sycamore Ave., Hercules, 510-245-1100.

Max’s of Manila: 3555 Sonoma Blvd. Vallejo, 707-643-9600.

Sulo Filipino Food Center: 1518 Webster St., Alameda, 510-865-7889.

Taste of Manila: 2619 Oliver Drive, Hayward, 510-783-6737. Restaurants — upscale

Bistro Luneta: Chef Emmanuel Santos, who cooked at the Mandarin Oriental hotel in Manila, reinterprets Filipino cuisine in contemporary dishes such as bangus maki (milkfish with tomato, onion and salted egg, all wrapped up in a maki sushi roll), mushroom afritada and seared black cod in tamarind soup. The restaurant also features a nice selection of wines. 615 Third Ave., Unit D, San Mateo, 650-344-0041, http://www.bistroluneta.com.

Patio Filipino: This pretty and bustling restaurant specializes in modern Filipino-Spanish cuisine. That means you’ll find plenty of tapas and paella (more garlicky than the traditional Valencia-style, with less saffron, and with the addition of hard-boiled eggs), as well as crispy fried chicken, kare kare (oxtail cooked in peanut sauce) and milkfish served on a sizzling platter with onion and jalapenos. 1770 El Camino Real, San Bruno, 650-872-9888, http://www.patiofilipino.com.

Poleng Lounge: This hipster spot, with its premium tea blends, creative cocktails and eclectic live music, features Asian street foods. Among its Filipino offerings are crispy adobo wings, lumpia Shanghai (fried egg rolls filled with shrimp and pork), and seared beef tenderloin salpicao with poached marrow to spread on outrageously good coconut breadsticks. 1751 Fulton St., S.F., 415-441-1751, http://www.polenglounge.com.

Pres a Vi: This is Filipino-American chef Kelly Degala’s second Bay Area restaurant. You’ll find French, Italian, Latin American, Spanish and Filipino flavors. Among the Filipino specialties are fresh lumpia, Kurobuta pork belly lechon and prawn adobo. 1 Letterman Drive in the Presidio, S.F., 415-409-3000, http://www.presavi.com.

Va de Vi: Degala’s first restaurant is all about small plates and wine. There are more than 100 wines by the bottle, and 49 by the glass. Among the Filipino-inspired dishes are rock shrimp-avocado lumpia, Kurobuta pork ribs adobo and warm mango empanadas. 1511 Mt. Diablo Blvd., Walnut Creek, 925-979-0100, http://www.vadevi.com.

Markets

Seafood City Supermarket: 3495 Sonoma Blvd., Vallejo, 707-642-4400; also 3065 McKee Road, San Jose, 408-240-4980.

Manila Oriental Market: 2812 S. White Road, San Jose, 408-414-9000.

Manila Oriental Foods: 179 W. Calaveras Blvd., Milpitas, 408-945-7711.

– Carolyn Jung

:-) Updates as of March 2008:

Alido’s
3560 Callan Boulevard
South San Francisco, CA 94080
(650) 869-4457

671 El Camino Real
South San Francisco, CA 94080
(650) 873-7957
Alidos.net
Notes: Contributed by Jose Pecho

Alimango Restaurant
3708 S. El Camino Real
San Mateo, CA 94403
(650) 357-1888 phone and fax
Monday to Sunday – Lunch: 11am to 2pm, Dinner: 5pm to 9:30pm
Friday & Saturday – After dinner: 10pm to Midnight
info@alimangorestaurant.com
www.AlimangoRestaurant.com
Notes: Contributed by Chito Desuasido. The soft opening was on Easter Sunday, 2008.

Archipelago Bistro
1107 Howard Avenue
Burlingame, CA 94010
(650) 348-3888
www.ArchipelagoBistro.com
Filipino Fusion Cuisine
Reservations needed

From the website: “ARCHIPELAGO: The first of its kind, Archipelago promises a truly unique dining experience. Showcasing the wonderful “East-meets-West” cuisine of the Philippines, the restaurant brings a new twist to the flavors of Southeast Asia and traditional Spanish cooking styles. A group of 7,101 islands sitting in the South China Sea, the Philippines has been the center of the Spanish Galleon trade in the Orient for over 300 years. Thus, culinary influences from all over the region have fired the intense gastronomic passion of the Filipinos. Archipelago in Burlingame is bringing this passion through a delightful and non-traditional menu using local and organic ingredients, when we can. Allow us to take you on a wonderful journey through the islands and experience the hospitality of Southeast Asia!”

Clamhouse San Mateo
33 W 25th Ave
(by El Camino Real & Flores Street)
San Mateo, CA 94403
(650) 571-1846
Notes: Contributed by Jonathan Sabolboro, who went to lunch there. He says Philippine News’ Francis Espiritu owns the joint.

Henry’s
2262 Westborough Boulevard
South San Francisco, CA 94080
(650) 872-4344
Notes: This is where Tia Schey’s used to be. Contributed by Tessie Zaragoza and Gemma Nemenzo, among others.

Kenkoy’s Grill
24973 Santa Clara St
Hayward, CA 94544
(510) 782-8884

Palencia
3870 – 17th Street
(by Noe)
San Francisco, CA 94114
(415) 522-1888 phone
(415) 522-1881 fax
Merienda: Saturday and Sunday from 2:00 pm to 5:00 pm
Dinner: from 5:00 pm to 10:30 pm
Closed Mondays
Notes: Contributed by Francesca Regala
www.PalenciaSF.com

Red Lantern
808 Winslow St
Redwood City, CA 94063
(650) 369-5483
www.RedLanternRWC.com
Asian-Fusion Cuisine
Reservations needed

Red Ribbon Bakeshop
www.RedRibbonBakeshop.com

- SAN JOSE (McKee). Seafood City, 3065 Mckee Road, San Jose, CA 95127. Tel. (408 ) 254 4502
UNION CITY. Seafood City, 31840 Alvarado Blvd. corner Dyer, CA 94587. Tel.(510) 324-8296
- SACRAMENTO. Seafood City, 6051 Mack Rd., Sacramento, CA 95823. Tel. (916) 395-1121.
- NEWARK. Raley’s Newark Center, 6275 Jarvis Ave.,
Newark, CA 94560 Tel. (510) 857.0146
- VALLEJO. Seafood City, 3495 Sonoma Blvd., Vallejo, CA
94590 Tel. (707) 554.2025
- SAN JOSE (Tully). 2066 Tully Road, San Jose, CA 95122
Tel. (408) 532.1076
- SAN BRUNO. 1230 El Camino Real, Suite P, San Bruno,
CA 94066 Tel. (650) 873.1882
- DALY CITY. Mission Plaza, 6877 Mission St., Daly City,
CA 94014 Tel. (650) 755.2376

Notes: Carmen Colet reminded me about Red Ribbon.

Reena’s Garden Restaurant
3599 Sonoma Boulevard
(near the intersection of Sonoma Blvd. and CA-29)
Vallejo, CA 94590
(707) 648-0808

Roberto’s Restaurant
#3 St. Francis Square in Daly City
open 11:30am to 12:00 midnight during Tuesdays, Wednesdays, Thursdays, and Sundays
open 11:30am to 2:00am on Fridays and Saturdays.
For reservations and inquiries, please call (650) 757-1750 or email robertos.restaurant@gmail.com
Filipino and Chinese Cuisine

Notes: Roberto’s Restaurant is where Tito Rey’s Restaurant used to be. Bobby Valmonte took a leap of faith in establishing another restaurant aside from his Reena’s Garden, a Filipino restaurant in Vallejo, California.

Zebulon Cafe
83 Natoma
(Off of 2nd & Mission Streets)
San Francisco
CA. 94105
415 975 5705 phone
415 975 5704 fax
info@zebulonsf.com
www.ZebulonSF.com
Filipino-Fusion

Notes: This famous Natoma Street alley houses some of San Francisco’s exquisite cuisine. I love the mojitos here (although I get the non-alchoholic version!). Definitely a hip and a-happenin’ place in the Financial District of San Francisco, it’s available for your trendy gatherings. A group of Filipino-American business professionals own this cafe. I look for Rex Tabora. He’s someone who makes sure I’ll have a good time. Enjoy eating and imbibing your drinks amidst an art gallery type of atmosphere. Great for lunch, too!

… and if you’re craving for really authentic Filipino-style ice-cream, frozen yogurt, and beverages:

Lollicup Bay Area (independently-owned and operated by Manuel Ramirez)

Lollicup Downtown San Jose (now offering Chill! Berry frozen yogurt)
150 S 1st St, San Jose
(408) 920-0433
Lollicup Eastridge Mall (now offering Chill! Berry frozen yogurt)
2200 Eastridge Loop, San Jose
(408) 532-0887
Lollicup San Jose
700 S Winchester Blvd, San Jose
(408) 244-4454

Mitchell’s Ice-Cream
688 San Jose Avenue, San Francisco, CA
(415) 648-2300 phone
(415) 648-6397 fax
info@mitchellsicecream.com
Store Hours: Daily 11:00am to 11:00pm
Directions: Where the Mission, Noe Valley and Bernal Heights districts meet. (corner of 29th St. and San Jose Ave.)
www.MitchellsIceCream.com

Scoops Ice Cream Shop
784 Laurel Street
San Carlos, CA 94070
(650) 593-8577
Featuring: Treat Ice-Cream

Heavenly Ice-Cream
5255 Stevens Creek Boulevard, Suite 418
Santa Clara, CA 95051
(408) 369-8788 phone
(408) 257-1588 fax
ContactUs@EatHeavenly.com
www.EatHeavenly.com

Available for: Distribution, Manufacturing and Private Labeliing, Private Parties and Corporate Events

Notes: I first got a taste of Heaven from Heavenly Ice-Cream when I worked at Northside Community Center in San Jose. It is truly one of the finest, creamiest ice-creams I have ever tasted. If you have ever been a guest of San Francisco’s Pistahan Festival (in one of their lunches), you would have tasted Heavenly Ice-Cream here! They also sell fruit purees that Filipinos love such as mango, ube, pineapple, langka and (jackfruit) as well as cheesecakes.

What about wines?

Corte Riva Vineyards
Contact: Nieves Cortez, Co-Owner/Sales Manager (one of FWN’s 2007 100 Most Influential Filipina Women in the US)
www.CorteRiva.com

:-)

Some of the Recipes featured in the same article at Contra Costa Times, Food and Wine section, July 18, 2007 edition.

Lumpia wraps come either square or round, refrigerated or frozen. The square shape is a little easier to roll up. Lumpia wraps are very much like filo leaves; fresh are easier to work with than frozen. When frozen, they may be difficult to separate. Save any torn sheets; they work well as a second wrap to use over one that tears while rolling it up. To ensure wraps don’t dry out, cover them with a moist towel while working. Lumpia may be prepared ahead, covered with a lightly moistened towel and refrigerated. They should be fried as close to serving as possible.

2 tablespoons olive oil
1 pound rock shrimp
Salt and pepper
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/2 teaspoon hot red pepper sauce, such as Tabasco Sauce or Sriracha
1 tablespoon Dijon mustard
1 teaspoon finely chopped garlic
2/3 cup mayonnaise
1/2 teaspoon sea salt
12 Lumpia wrappers (6- or 8-inches square or round)
2 avocados, peeled and thinly sliced
1 egg mixed with 1 teaspoon water, for wash
Cornstarch
vegetable oil for frying

FOR PRESENTATION:
Ponzu (citrusy soy sauce available at Asian markets)
Wasabi Orange Cream (see recipe)
Pickled Cucumbers (see recipe)
Furikake (Japanese condiment)

1. To make filling: In a 12-inch skillet over medium-high heat, heat oil until hot. Add shrimp and saute until cooked through, 2 to 3 minutes. Season with salt and pepper. Drain in colander in sink until cool. Coarsely chop into large pieces.
2. In a large bowl, stir together bell pepper, onion and shrimp. Stir in pepper sauce, mustard, 1/2 teaspoon sea salt and pepper. Add garlic and mayonnaise; stir to combine.
3. To wrap: Carefully separate 12 lumpia wrappers and lay them out on a work surface. (If using square wrappers, place them in a diamond shape with a pointed edge toward you.) Place 2 thin slices of avocado in the center. Top each with 1/4 cup shrimp filling. Brush egg wash over top half of wrapper. Fold bottom edge over filling; pull it towards you to tighten the filling into a log shape. Fold sides over filling and roll into a tight log. If the lumpia tears, reroll in a second wrapper. (Don’t add a third wrapper; it will be too thick.) Pour some cornstarch into a pie dish. Roll each lumpia lightly in cornstarch and place on a baking sheet. They may be refrigerated up to 4 hours covered with a damp towel.
4. To fry: Fill a deep fryer or Dutch oven with several inches of oil. Heat to 360 degrees. Lumpia will need to be cooked in batches. Carefully add to oil without crowding; leaving enough room to turn them. Fry, turning with tongs until golden brown on all sides, 3 to 4 minutes. Remove to a baking sheet lined with paper towels. 5. To plate: Using a serrated knife, cut ends off lumpia. Cut each lumpia into quarters. Stand 8 pieces on plates, filling side up. Place ends next to rolls. Lightly sprinkle tops with Ponzu. Spoon a dollop of Wasabi Orange Cream next to rolls. Sprinkle with Furikake if using.

Per serving (not including sauces): 600 calories, 24 g protein, 43 g carbohydrates, 38 g total fat, 6 g saturated fat, 170 mg cholesterol, 830 mg sodium, 4 g fiber. Calories from fat: 57 percent. — Times analysis

WASABI ORANGE CREAM
Makes 1 cup

1 cup mayonnaise
1 tablespoon orange oil
2 teaspoons wasabi paste, or to taste

In a medium bowl, whisk mayonnaise, orange oil and wasabi. For a spicier sauce, stir in more wasabi. Sauce may be refrigerated up to 1 week. Nutrition essentially the same as the mayonnaise used.

PICKLED CUCUMBERS
Makes 21/2 cups

1 bottle (12 ounces) unseasoned rice vinegar
3/4 cup superfine sugar
2 teaspoons sea salt
1 hothouse English cucumber, very thinly sliced

In a bowl, stir together vinegar, sugar and salt. Stir in cucumbers. Make sure they are immersed in liquid. Refrigerate for at least 4 hours or until soft. Cucumbers may be refrigerated indefinitely as long as they are submerged in the liquid. Nutrition essentially the same as pickles.

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1 cup organic apple cider vinegar (preferably aged in wood)
1 tablespoon soy sauce
3 small bay leaves
1 or 2 large jalapeno chiles, left whole
1 side of baby back ribs (about 2 pounds), cut up into individual or 2-rib portions
2 teaspoons rock salt
6 garlic cloves, peeled
2 teaspoons Tellicherry peppercorns
Steamed rice, for serving

1. In small bowl, combine vinegar, soy sauce, bay leaves and jalapeno. Arrange ribs in baking pan and season with salt.
2. Using a mortar and pestle, gently pound garlic cloves and peppercorns until they are combined and coarsely ground. Rub spices into the pork. Pour vinegar mixture over ribs, turning meat to coat evenly with the liquid. Cover pan tightly with plastic wrap and refrigerate at least 1 hour or up to overnight.
3. When you’re ready to cook ribs, transfer ribs and marinade to large, heavy saucepan. Bring mixture to boil, then reduce heat, cover and cook until meat is tender and falling off the bone, about 1 hour. Transfer ribs to a plate.
4. Increase heat to high and cook marinade, uncovered, until reduced to a medium-thick sauce, 5 to 10 minutes more. If sauce is still thin, simmer for a few more minutes until thickened. Discard bay leaves and jalapeno.
5. While you’re reducing the sauce, preheat broiler. Transfer ribs to a broiler pan lined with foil. Pour sauce over ribs.
6. Broil ribs until nicely browned, 3 to 5 minutes on each side. Serve with steamed rice, if you like.

– Per serving (not including rice): 660 calories, 40 g protein, 3 g carbohydrates, 54 g total fat, 20 g saturated fat, 175 mg cholesterol, 910 mg sodium, 0 fiber. Calories from fat: 73 percent. — Times analysis

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Kalamansi lime juice can be found frozen or in cartons in Filipino groceries.

FOR PIE PASTRY:
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 pound (2 sticks) unsalted butter, cut into small pieces and chilled
4 to 6 tablespoons ice water

FOR CURD: 3/4 cup granulated sugar
1/3 cup kalamansi lime juice
8 egg yolks, lightly beaten
3 tablespoons unsalted butter, cut into small pieces

FOR THE MERINGUE:
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup superfine sugar

1. To make pie dough: Sift flour, salt and baking powder into a large bowl. Cut butter into flour using your fingertips or a pastry blender (or pulse in food processor) until texture resembles coarse meal with visible bits of butter. Drizzle 4 tablespoons ice water evenly over mixture and gently stir with fork or pulse until incorporated. Pinch off a small handful of dough; if it doesn’t hold together, add more water, 1/2 tablespoon at a time, stirring or pulsing after each addition.
2. To make pie: Turn dough out onto lightly floured work surface. Divide ball of dough in half, and pat into disks about 1/2-inch thick. Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.
3. On lightly floured work surface with a lightly floured rolling pin, roll dough into a 14-inch circle about 1/8-inch thick. Transfer to 10-inch tart pan with removable bottom, pressing dough into pan. Trim away excess dough from edges of pan. Cover tart with plastic wrap and refrigerate at least 1 hour or overnight.
4. While dough is chilling, make kalamansi curd filling: In metal bowl (or the top of a double boiler) set over, not in, simmering water, whisk together the sugar and kalamansi juice. Do not let water come to boil. Whisk until sugar completely dissolves, about 3 minutes. Take bowl off heat and keep pot of water at steady simmer.
5. In separate, heatproof bowl, whisk egg yolks. Whisking constantly, slowly pour a small amount of the hot lime juice mixture into yolks, gradually adding more juice until all of it has been incorporated.
6. Using rubber spatula, scrape tempered egg-lime mixture back into metal bowl, and set bowl over simmering water. Add butter and whisk constantly until thickened, about 10 minutes. (The temperature should be 130 degrees.) Take bowl off the heat.
7. Strain curd through fine-mesh strainer into bowl. Let cool slightly, then place a piece of plastic wrap directly onto surface of filling, and refrigerate until ready to use. The curd can be made up to 1 day in advance.
8. To bake crust, preheat oven to 350 degrees. Remove plastic wrap from tart shell and prick bottom of pastry all over with fork. Line tart shell with enough parchment paper to cover bottom and come up sides. Fill bottom of pan with pie weights or dried beans so dough doesn’t puff during baking.
9. Transfer tart shell to oven and bake until set and lightly browned around edges, about 15 minutes, removing parchment paper and weights about 3 minutes before pastry is finished baking to ensure that pastry is evenly browned. Transfer shell to wire rack to cool completely. Increase oven temperature to 400 degrees.
10. Make meringue: In clean bowl of an electric mixer fitted with whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar and beat until soft peaks form. Gradually add superfine sugar and beat on high speed until glossy and stiff, but not dry, peaks are formed. To assemble pie, spread kalamansi curd evenly over bottom of cooked pie shell. Cover with meringue, smoothing it with a rubber spatula and making sure meringue touches edges of tart shell. Transfer tart to a baking sheet and bake until meringue is golden brown on top, 10 minutes. Transfer to wire rack to cool. Refrigerate for 20 minutes to allow curd to set before serving.

2 tablespoon vegetable oil
8-10 garlic cloves
1 small yellow onion
1 bay leaf
6 whole peppercorns
2 serrano chiles, cut in half, plus extra chiles for garnish
2 teaspoons Thai chile flakes, plus additional for garnish
3 tablespoons fish sauce
24-32 ounces Thai coconut milk (2 larger cans or 4 small ones)
Salt and white pepper
4 all-natural White Pekin (Peking) duck breast halves, skin on

1. To make sauce: In saucepan, heat oil over high heat. Add garlic, onion, bay leaf, peppercorns, serrano chiles and Thai chile flakes and saute until onion becomes tender. Add fish sauce and reduce fish sauce until almost evaporated. Pour in coconut
milk, lower heat to simmer, and cook 15-20 minutes, until slightly thickened and reduced. Season with salt and pepper to taste. Using a fine strainer, strain sauce and discard vegetables. Set sauce aside.
2. To cook duck breasts: Preheat oven to 500 degrees. In ovenproof saute pan, heat oil until it smokes. Score skin of duck breasts and season with salt and pepper. Sear duck breast skin side down until golden brown. Turn and sear other side. Repeat with all duck breasts. Place saute pan with duck breasts in oven, and bake 8-10 minutes for medium, adjusting time for desired doneness. Remove duck breasts from oven and set aside for 2 minutes to rest.
3. To serve: On each of four plates, ladle 3 ounces of sauce into center. Slice duck breast thinly and arrange in center of plates. Garnish with Thai chile flakes and serrano chili arranged around the edge of each plate.

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5 portobello mushrooms
4 tablespoons olive oil, divided use
1 red bell pepper, cut into 3/4-inch dice
1 green bell pepper, cut into 3/4-inch dice
1 medium zucchini, cut into 3/4-inch dice
1/2 globe eggplant, cut into 3/4-inch dice
1 medium yellow onion, cut into 3/4-inch dice
1 tablespoon chopped garlic
1/2 teaspoon Thai chile flakes
2 tablespoons soy sauce
1-1/2 cups tomato sauce
Salt and pepper
15 won ton wrappers, fried until crisp and golden

1. Remove stems and gills from portobellos. Brush portobellos with 1 tablespoon olive oil. On outdoor grill or stovetop grill pan, grill portobellos for about 4 minutes until cooked; set aside.
2. In hot pan or wok, heat 3 tablespoons olive oil until it smokes and saute red and green bell peppers, zucchini, eggplant and onion for about 2 minutes, enough to heat the vegetables but keep them crisp. Add garlic, chile flakes and soy sauce, and cook 1 minute. Add tomato sauce and season with salt and pepper to taste. Heat until warmed through.
3. To serve: Spoon some of the vegetable mixture into the center of each of 4 or 5 plates; top with one won ton wrapper. Repeat process, layering vegetables and won ton wrappers like a lasagna. Grilled portobello should be the top layer. Serve.

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2 Japanese eggplant (the narrower the better, as they will cook faster)
Vegetable oil or extra virgin olive oil, as needed
1 medium onion, cut in small dice
10 ounces ground pork
1 large plum tomato, cut in small dice
1 tablespoon fish sauce (Keefer prefers the Thai brand Tiparos)
4 medium eggs
Salt and pepper, to taste

1. On a grill or open flame, scorch eggplant skins until blackened. (Using stem as handle, try to turn eggplants on every side to char as much of the skin as possible.) Place them whole in a heatproof dish and cover with a tight-fitting lid or plastic wrap. Let eggplants steam in the residual heat until they turn limp. Once they have had a chance to cool, gently peel away skins and discard. Set peeled eggplants aside.
2. In large pan, heat about 1 tablespoon oil until a smoky haze appears. Add onion and saute until softened and caramel in color. Mix in ground pork and saute until cooked. Add diced tomato and cook until softened. Add fish sauce and cook until it evaporates or until the sharp fish smell disappears and is replaced by a more mellow aroma. Remove mixture from flame and set aside to cool until needed.
3. In medium bowl, whisk eggs until frothy. Add both eggplants, laying them side by side with stem ends sticking up and out of the bowl together. Using a fork, mash eggplant meat until flattened. Add pork mixture and make sure it and eggplant are well-coated with beaten eggs. Season with salt and pepper and set aside.
4. In 8-inch nonstick skillet, heat about 1 tablespoon oil until a hazy smoke appears. Carefully slide eggplant and egg mixture into pan, once again with stem ends sticking up together. Lower flame to medium heat. Once egg mixture looks opaque around edges, cover pan with a large plate (should be at least 1 inch bigger than pan circumference) and quickly turn pan upside down so the eggplant mixture lands on the plate (the cooked side should be on top). Return pan to stove, add a little bit more oil and heat until a hazy smoke appears. Carefully slide the torta, uncooked side down, into the pan. Lower heat to medium and cook until eggs are cooked through. Transfer to a serving dish immediately and serve with mango salad and garlic fried rice if desired (see accompanying recipes).

ENSALADANG MANGGA AT KAMATIS (MANGO SALAD)
Serves 4 as a side dish

1 large unripe/green Kent mango (usually found in Asian groceries), peeled and flesh diced into 1/2-inch cubes
1/2 pint Sweet 100 cherry tomatoes, sliced in half
1/4 of a large red onion, cut in small dice
Jarred sauteed shrimp paste, to taste (Keefer prefers the Filipino brand Barrio Fiesta)
Cilantro leaves, plucked from stems (optional)

In a medium bowl, combine all ingredients; toss well and season to taste with shrimp paste. Keep chilled until ready to serve.

SINANGAG (GARLIC FRIED RICE)
Serves 4

6 large cloves garlic, minced
Extra virgin olive oil, as needed
1 tablespoon fish sauce
3 cups steamed jasmine rice, cooled
Salt and pepper, to taste

In large nonstick skillet over medium heat, saute garlic in about 1 tablespoon oil until fragrant and lightly golden in color. Add fish sauce to pan and cook, stirring, until liquid evaporates and the sharp fish smell turns more mellow. Using spatula, stir in rice and let cook on medium-high until a slightly crunchy bottom is achieved. Toss rice once again and keep repeating until all the rice has had a chance to crisp. Add more oil if needed. Adjust seasonings with salt and pepper if needed. Transfer to a platter and serve.