Kusina Maria

Food Blog + Food Shop

Category : Asian Cuisine

Wasabi Oyster Tempura by White House

Wasabi Oyster Tempura with Balsamic Mayonnaise

Wasabi Oyster Tempura with Balsamic Mayonnaise

When I was younger, my cousin told me that Oysters are the best shellfish you can have. It’s “prima classe,” she said. We were having sacks (literally, sacks) of steamed oysters straight from Roxas for our family lunch. Back then, I have never tried oysters and I was hesitant. I was fond of shellfish and I had to try this “prima classe” shellfish. I ended up loving it… steamed, baked, Rockefeller style, grilled and even raw, I can eat oysters all day long. A lot of people are hesitant to try oysters as I was, especially since it is often served raw or steamed. The slimy texture and the briny taste is offputting for people.

If you belong to the hesitant crowd, here’s one way you can enjoy it without losing the unique flavor of the oyster. Try the Wasabi Oyster Tempura with Balsamic Mayonnaise by White House Fusion Cuisine and Wine Lounge.

True to their fusion cuisine brand, White House serves up various oyster dishes with a mix of Japanese and western flavors. The Wasabi Oyster Tempura is my favorite. The Oysters are lightly coated with a wasabi before it is dipped in tempura batter.
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Betute and More by Abe’s Farm

Betute by Abe's Farm

Betute by Abé’s Farm

Pampanga is said to be one of the Philippines’ prime food destinations. It is known for their unique Capampangan Cuisine (alternately Kapampangan) that combines local, Malay, Spanish, American, and Chinese influences. These cuisine and other Filipino cuisine favorites are highlighted at Abé’s Farm.

Abé’s Farm is named after writer, artist, and food lover Emilio Aguilar Cruz. “Abé,” the Capampangan term for “friend,” is Cruz’s nickname. Abé’s Farm is owned and managed by the LJC Restaurant Group, founded by Emilio Cruz’s son, Larry J. Cruz.

Abé’s Farm takes pride in serving a full menu of Capampangan food and other signature dishes from the LJC Restaurant Group, specializing in Filipino dishes. From appetizers to desserts, Abé’s Farm pleases the palate and satisfies the tummy.

Taking centerstage are unique and exotic Capampangan dishes such as the Betute and Arobung Kamaru (Farm Crickets). Betute is friend farm frogs stuffed with spiced ground pork. It is a good exotic dish to try for those who might feel iffy about trying locusts.

Betute by Abe's Farm

Betute by Abe’s Farm

The Betute by Abé’s Farm is perfectly spiced and properly cooked. If you didn’t know it was farm frogs, you wouldn’t have guessed that it is made with exotic meat. The savory taste of the Betute is sure to whet your appetite for more Capampangan dishes.
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Buta Kakuni by The White House Fusion Cuisine

Buta Kakuni by The White House Fusion Cuisine

Buta Kakuni by The White House Fusion Cuisine

Have you ever eaten pork belly so tender it melts in your mouth? I have.

Buta Kakuni is a Japanese dish which literally translates to “pork square simmered.” Buta Kakuni is a traditional Japanese dish prepared by cutting pork belly into squares and slowly braising it in soy sauce and dashi. The result is melt in your mouth pork belly with a perfectly balanced mix of sweet, sour, and salty, and a good dosage of umami. It is traditionally served with karashi, a type of mustard paste which provides the dish with spice and a hint of bitterness.

Buta Kakuni is said to have come from Chinese origins. It is close in flavor profile and preparation technique to Dongpo Pork which is square cut pork belly red-braised in soy sauce and Chinese fermented wine. This is also similar to the Filipino dish, Humba which is pork braised in soy sauce and aromatics.
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Have Sam Thai

Set Meal #1 Beef Red Curry and Chicken Khao Pad

Have Sam Thai’s Set Meal #1 Beef Red Curry and Chicken Khao Pad


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Tiongson Arcade in General Santos City is known for its dampa style restaurants which serve fresh seafood at affordable prices. Who would have thought that in the midst of the popular dampa restaurants in Tiongson Arcade one would stand out for its unique offering: authentic Thai cuisine.

Have Sam Thai is an awesome mus-try foodie haven in General Santos City. The food is authentic, meticulously prepared and spiced properly. Not to mention, everything is cheap.

Check out the Have Sam Thai’s Set Meal #2.

Beef Red Curry by Have Sam Thai

Beef Red Curry by Have Sam Thai

Chicken Khao Pad by Have Sam Thai

Chicken Khao Pad by Have Sam Thai

Have Sam Thai's Brewed Red Iced Tea

Have Sam Thai’s Brewed Red Iced Tea

That’s a serving of Beef Red Curry, a plate of Chicken Khao Pad (Thai Fried Rice), and a glass of Have Sam Thai’s Brewed Red Iced Tea for just P170. Great deal, right? And everything is superb. The beef is tender. The red curry sauce is deliciously rich and spicy with a hint of sweet and and sour.
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Black Garlic Tonkotsu by Sunahama Noodle Bar

Black Garlic Ramen with Nori by Sunahama Noodle Bar

Black Garlic Ramen with Nori by Sunahama Noodle Bar

I, along with many Davaoeños, have been eagerly for the ramen fever to arrive in Davao. It took a lot of time but when it did arrive via our homegrown Sunahama Noodle Bar, I was not disappointed at all.

On my first trip to Sunahama Noodle Bar, I tried their Black Garlic Tonkotsu. It is one of Sunahama’s best-selling ramen and it is my favorite item on their menu.

Tonkotsu is pork bone broth which is one of the most common soup bases for ramen. Sunahama’s best-seller, Black Garlic Tonkotsu, infuses Black Garlic (Mayu) to their savory Tonkotsu soup. Mayu is blackened garlic oil which is prepared by cooking garlic with oil over low heat until it caramelizes and turns completely black. This gives the resulting oil an intense flavor, spicy and bitter, with a hint of umami. Black Garlic Oil gives the Tonkotsu depth of flavor which makes it intriguing and complex.

Sunahama’s Black Garlic Tonkotsu is served with a slice of tender braised pork belly, nori (seaweed), bean sprouts, scallions, and a tamago (seasoned soft boiled egg). The tamago gives more umami flavor and adds more layers of interesting textures to the dish.
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Capampangan Cuisine by Binulo Restaurant

Sisig by Binulo Restaurant

Sisig by Binulo Restaurant

Pampanga has a proud tradition of Filipino cooking. Capampangan Cuisine (alternately Kapampangan) combines local, Malay, Spanish, American, and Chinese influences, techniques, and ingredients to produce a distinct Kapampangan taste. Kapampangan’s best dishes are highlighted in Binulo Restaurant‘s menu. From the appetizers and salads to the desserts, Binulo Restaurant showcases traditional home cooked Capampangan dishes prepared and served elegantly.

Arguably, one of Pampanga’s most popular and universally loved dishes is Sisig. Sisig is a traditional dish made of pig’s ears, cheeks, and livers cooked with onions and chili. Binulo’s sisig is served with Pititian, fried pork rind. The mixture of Pititian with various pig’s meats and liver results to a delicious umami-filled mixture of flavors and textures. It is the perfect way to start a Capampangan meal.

Here are two more Capampangan dishes by Binulo that are sure to whet your appetite for more.

Shrimp Okoy by Binulo Restaurant

Shrimp Okoy by Binulo Restaurant

Paco Salad by Binulo Restaurant

Paco Salad by Binulo Restaurant

Okoy is Filipino fritters, usually made with veggies and seafood. Binulo serves Shrimp Okoy made with Green Papayas and Shrimps. It has the right amount of crunch and saltiness without the oiliness of deep fried dishes. It is best eaten with seasoned vinegar.

Paco is fiddlehead fern. It is a popular The Binulo Paco Salad is served with fresh tomatoes, shrimps, peanuts, and salted eggs mixed in with a vinaigrette dressing.

Binulo also served delicious versions of Kapampangan versions of popular classic Filipino dishes.

Bulanglang na Sugpo by Binulo Restaurant

Bulanglang na Sugpo by Binulo Restaurant

Bulanglang is the Kapampangan take on Sinigang, the Filipino sour soup. Instead of using the traditional sampaloc (tamarind), Bulanglang is made with ripe guavas which gives a sweet, fruity undertone to the tangy, sour soup. It is served with Sugpo (Prawns), Pork, or Bangus (Milkfish). The soup is enriched with malunggay (Moringa) leaves.

Another popular Capampangan dish is Binukadkad na Hito (Butterflied Catfish). Binulo serves deep fried hito with ampalaya (bitter gourd) and mustasa (mustard leaves) and buro.

Binukadkad Hito with Buro by Binulo Restaurant

Binukadkad na Hito with Buro by Binulo Restaurant

Buro by Binulo Restaurant

Buro by Binulo Restaurant


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