PINOY DINING GUIDE: Filipino Restaurants in the San Francisco Greater Bay Area (Some Recipes Included)

April 27, 2007: Tina Roth, one of my internet networking friends, shared Josie Agbayani’s PINOY DINING GUIDE with us recently. I asked Tina where Josie got the dining guide but she didn’t know the source. So, whoever you are, thank you for sharing this with us. This might be incomplete — so don’t kill the messenger! Always call up the restaurant before you make eating plans.

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

:D :-) 8)

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.

8) :-) :-D 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

8) :-) :-D ~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.

8) 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

8) :-) :-D 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
[email protected]
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 [email protected]
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
[email protected]
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!

8) … 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
[email protected]
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
[email protected]
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.

8) 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

8) :-) :-D

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

ROCK SHRIMP & AVOCADO LUMPIA
(Serves 6)

Contributed by Chef Kelly Degala, from Va de Vi (Walnut Creek, CA)
and Pres a Vi (San Francisco)

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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BABY BACK RIBS ADOBO
(Serves 4)

From “Memories of Philippine Kitchens: Stories and Recipes from Far and Near”
by Amy Besa and Romy Dorotan

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 MERINGUE PIE
(Makes one 9-inch tart )

From “Memories of Philippine Kitchens: Stories and Recipes from Far and Near”
by Amy Besa and Romy Dorotan

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.

PATO SA GATA
(Duck Breast in Spicy Coconut Sauce)
Serves 4

From Chef Emmanuel Santos of Bistro Luneta in San Mateo, California

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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PORTOBELLO MUSHROOM AFRITADA
(Serves 5)

From Chef Emmanuel Santos of Bistro Luneta in San Mateo, California

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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TORTANG TALONG (Stuffed Grilled Eggplant Omelet)
(Serves 4)

From Kristine Keefer, public relations coordinator
for the French Laundry in Yountville, California

Kristine Keefer, public relations coordinator for the French Laundry in Yountville, left her native Philippines after college to attend the Culinary Institute of America in Hyde Park, N.Y. This omelet can be enjoyed with the accompanying recipes for mango salad and garlic fried rice for a complete meal for breakfast, lunch or dinner.

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.

6 thoughts on “PINOY DINING GUIDE: Filipino Restaurants in the San Francisco Greater Bay Area (Some Recipes Included)

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