Let the Sunshine Through

Girls who do not eat are very foreign to me. I respect their choice—they obviously prefer to look good in skinny jeans over indulging in a cheesy, carb-y pizza, and that’s ok. Once in a while I do catch myself admiring their lithe physiques and hoping that I, too, can fit into those tiny size-2 dresses. But I made my choice, and I chose to eat well. Therefore, I will live with the results, which is the “junk in my trunk.”

But the ladies of Sunshine Kitchen are freaks of nature—they cook and eat delicious, rich comfort food without gaining an inch around their mid-sections. From the lovely chefs (co-owner Tanya and my baby sister, Sansan) to the bubbly part owners, all of the ladies involved look great in their sexy denim cut-offs. Don’t be fooled though—these hotties know their food.
 

When I eat at Sunshine Kitchen, I like to prep my stomach with one of their healthy salads. Their dressings—such as the Mediterranean Salad’s red wine vinaigrette—are light yet flavorful.

The pizzas here can definitely give those of the surrounding establishments a run for their money. The crust is thin and crisp, but with a bit of a bite. Old-school, Neapolitan-style. My favorites are the Cristal’s Choice, which is their version of the pizza Napolitana. But for something that is uniquely SK, go for the Sunshine Pizza—garlicky Cabanatuan longganisa, juicy porchetta, peppery arugula, topped with a runny egg. A spattering of yolk adds just enough richness to an already decadent dish. Not for the calorie-counting, but then again, you only live once.

Matt the chicken lover swears by their Fried Chicken. Crisp, juicy and flavorful, it has all the winning components. Their gravy is what I imagine good Southern-style cooking must be. Creamy and rich, but not overtly so.

Another bestseller is the Longganisa Paella. The dominant flavors are classic Spanish, but with familiar flavors of local sausage and eggs. Very festive and perfect for sharing.

Their lust-worthy Porchetta is served with rice pilaf and French beans. This, along with their pizzas, is what will set this establishment apart from all the trendy grub spots in the metro. The skin is chicharon-level crunchy, and the moist pork is soft and perfectly-seasoned. Everyone from husky males to Cohen-cheating waifs swear by it.

Sunshine Kitchen also makes their own ice cream, and one time I got to try their Key Lime Pie Ice Cream. And that is exactly what you taste when you have a spoonful. A cool touch would be the sweetened breadcrumbs that add texture for a well-rounded dessert. It’s an ideal place for pretty much everything—from quiet brunches, to power lunches, to boisterous family dinners. Or just come by when you want to be cheered up by some straightforward, delicious food.



Sunshine Kitchen
2/F Fort Pointe Building (near Urbn)
Bonifacio Global City, Taguig
Mobile no. 0929-8139775

Brunch-ing Manila (in Bed): Making Croque Madame

Yesterday, my parents showed up with a big loaf of ciabatta for me and Matt. They know about Matt's love affair with good bread (one of the two things he has in common with my mom- the other thing is OCD), so it was sweet of them to swing by the deli at their apartment building before picking me up for lunch. Since I have been off booze for the past few days (and will be for a few more days to come) because I'm on meds for a nasty cough, making brunch on a weekend morning was not such a laughable possibility. So, I pick-up a few more deli items and realize that not only can I make a mean sandwich with these goodies, but I can actually make Croque Madame.

Below is a recipe (loosely based on a recipe I got from Epicurious.com) of this decadent brunch dish or entree that, quite honestly, is more "low-maintenance" than it's name leads you to believe.

Croque Madame (good for 2)

2 thick slices of hearty bread (in this case, ciabatta)
Butter
Olive oil
1 tablespoon all-purpose flour
1 cup low-fat milk
2 slices Turkey ham ( for Matt the Pork Hater)
2 slices Gruyere cheese
2 eggs
Nutmeg
Dijon mustard
Salt and pepper

Procedure:
-Make some bechamel sauce. In a small sauce pan, cook the flour in two knobs of butter over low heat for two minutes. Slowly stir in the milk until fully incorporated, season with a couple pinches of nutmeg, and cook until thick. Remove from heat and set aside.
- slice 2 chunky pieces of ciabatta, approximately 3"x3". Slice the top part off so you're left with a relatively flat surface and place on a baking pan. Smear a thin layer of dijon mustard on both slices of bread then top with turkey ham. Smooth some bechamel on top of the ham, and then a slice of gruyere. Put the oven on "broil" and set it on "high". Broil the croques for 2 minutes or until cheese starts boiling, switch off oven and then move the baking pan to the bottom to keep them warm.
-On a frying pan, heat a tablespoon of olive oil and a teaspoon of butter. Cook eggs until yolks are still runny and season with salt and pepper. Remove croques from baking sheet and place fried eggs on top of each croque.
- Serve immediately

Brunch-ing Manila: Masseto

I love brunch, I really do. I just realized that I actually partake of it quite often, although it’s not always about perfectly-poached eggs and bottomless pours of bubbly. Most days they are just literally the meal I consume when it’s too late for breakfast and it’s just about noon- it could be anything from a ham and cheese omelet with a slice of whole wheat toast, to “freshly-made” Nissin Cup Noodles. Yes, these are my realities- sometimes I just have to eat what is easy and what is “there” (or what can easily be prepared with a massive hangover).

So, one Friday, Matt and I decided to stay in so we can have a proper weekend brunch the next day. While browsing through the net, I discover through Masseto’s website that they actually have a brunch menu. This upscale restaurant with the beautiful interiors and accomplished chef is typically the venue of choice during special occasions of Manila’s posh crowd, so I was delighted to see that their brunch items are actually reasonably-priced. For Matt, the deal-maker was the first item on the menu- Corned Beef Benedict. “Book it,” he said. If you think I’ll say no to that, you must be crazy.



The next day, we arrive at a nice, quiet resto, just a few servers spiffying up the place, while my hubby and I were enjoying the polished but comfortable surroundings. As we waited for our good friends Sanj and Cutie to arrive, we order some refreshments and an appetizer- a Bloody Mary for me, freshly-squeezed OJ for Matt and Chanterelles with Egg en Cocotte (one of their specials) to share. When our companions arrived, they requested for the same drinks. Sanj- quite the Bloody Mary aficionado- noticed that his drink needed a little more kick, so he requested for an additional dash of Tabasco. I should have done the same, but was halfway through my own drink that I decided to just go with what I got. Thinking back, I guess I should have- I would have definitely enjoyed it more. Remind me to be more demanding when it comes to my cocktails.



The Chanterelles and Egg en Cocotte was a light but flavorful start- the aromatic, meaty mushrooms beautifully-framed with the richness of the barely-cooked egg. It is simple but mystifying, even without the suggested shavings of black truffle (which was in season, along with the chanterelles).



My dish was the Pancetta, Gruyere and Shallots Frittata with Salad Greens, which sounds like a mouthful and I was expecting it to be. It was just alright for me, since the dish left me wanting- not just because it was quite minuscule (by my standards, at least), but also because I would have wanted to bite into little chunks of pancetta and bits of shallot, and maybe get a taste of melted, stringy gruyere. The ingredients seem to have liquefied into the egg (which, at least, was nicely puffed and airy) and I was left with just a nuance.



Fortunately, Matt was very happy with the Corned Beef Benedict. He offered me a bite and I loved the combination of the soft, flaky beef with the unctuous, runny yolk. I will never exchange the traditional ham for corned beef, but this a great alternative for those who do not eat pork.



Cutie ordered a starter as her main- the Chanterelles Puff, Jamon Serrano and Mixed Greens. It was a wonderful showcase of the ingredient in season, with the chanterelles being allowed to shine.



But, the hands-down favorite- without a shadow of a doubt- was Sanj’s dish- the Poached Eggs, Bacon, Mushrooms, Red Wine Sauce and Hollandaise. (Sanj requested for the bacon to be replaced with another cured meat, and Chef Tippi Tambunting- without batting an eyelash- suggested Jamon Serrano. No problemo.) One perfect bite (actually, I believe I had two)- a piece of bread, soaked in warm egg yolk, with a bit of flavorful mushroom, salty jamon, and the rich, mouth-filling flavors of the two sauces combined- is enough to render everyone speechless. This dish- and I rarely say this, if I do at all- is pure genius. I will happily walk the sizeable distance (fine, it’s probably just a kilometer) from my condo to Masseto for this dish.



True, there are quite a number of restaurants out there who offer better value for money, but Masseto has never been for the thrifty. The experience of dining on good food in the midst of beautiful things- on a gorgeous Saturday, with beloved friends- is definitely something that you should do once in a while. It’s good for your soul, someone once said. I believe it.



Masseto
SB Card Bldg., Mezzanine
114 Valero St. Salcedo Village
Makati City
Tel. no. (632) 810 3565
338 0929
Website: http://www.masseto.com.ph/

Brunch-ing Manila: Sala Bistro

Another hangover-free Saturday morning and I was excited about brunch. My date- Cookie Goddess- and I were headed to Sala Bistro to try their famous champagne brunch menu.


I remember reading about brunch at Sala even before they moved to Makati from Malate. Restaurant owner and Chef Colin McKay actually opened Sala Bistro so that there would be a cozier and more relaxed venue for this particular weekend activity.



Not that the bistro is less sleek and classy than its fine dining cousin- Sala Bistro’s interiors ooze contemporary elegance with a moderate laidback edge. Floor to ceiling windows usher in the warm late morning sun, reflecting colorful rays of light through the curtain-like glass chandeliers.

Cookie Goddess and I order our two courses each which is required by the brunch menu (one main course and one pudding) along with unlimited pours of Australian sparkling wine, on its own or mixed with orange juice, peach juice or Cassis. The juices were great, but Cookie Goddess and I agreed that the modified Kir Royale was the way to go.



Cookie Goddess ordered the Two Poached Eggs on toasted ciabatta topped with prosciutto and hollandaise. This is finished under the grill to lightly toast the top, just like the classic Eggs Benedict. I had a bite of this and I must admit I could have had at least five more. The eggs were perfectly poached- light, creamy, almost ethereal. The prosciutto was sliced paper thin and added just enough saltiness to the dish. A bit lighter than the rich, gooey Eggs Benedict that I’m more used to, but I liked its clean flavors.



Craving for something a bit heavier, I opted for the Bistro Minute Steak- Pan-seared Australian Beef Fillet on toasted sourdough with spiced tomato chutney and onion rings. This dish could have been a success if not for the fact that it was difficult to eat- the beef was borderline-rubbery, the toasted sourdough a bit hard. Unfortunate, since the chutney was bursting with exotic flavors and the onion rings were the best I have ever had. Both my and Cookie Goddess’ dishes were accompanied with the most delectable potato hash.



For “dessert”, Cookie Goddess picked the Ricotta and Banana Pancakes with Maple Syrup. Again, this dish was simply delicious: The pancakes were fluffy but rich, and the bananas were perfectly caramelized.


I had the Rum and Raisin Bread and Butter Pudding, an instant favorite. Having gotten used to the bread puddings simmering in hotel buffet tables, I have almost forgotten how really good bread pudding tastes like. Sala Bistros version delivers in every point- the pudding is warmed through and comforting, with calorific flavors of milk and butter; the sauce perfectly complimentary, thick and distinctly laced with rum and cinnamon; raisin ice cream is velvety and has just the right touch of sweetness…Truly a champion dessert in my book.

A full meal and three to four glasses (each) of bubbly cocktails later, Cookie Goddess and I ambled towards her car and drove to nearby Rockwell. I misunderstood my sister Foxychef’s instructions and it landed us in my parents’ place, both of us laughing drunkenly at my stupidity, while everyone else watched in amusement (or was it disgust?). We attempted to sober up with some iced cappuccinos at Cibo while snacking on spinach dip and potato chips.

I think I should do this more often.



Sala Bistro
G/F Greenbelt 3
Makati Ave.
Makati City
(632) 7294888

Brunch-ing Manila: Mamou

Brunch is one of my favorite indulgences. First of all, it’s not an activity I can do every day: I do have a day job, you know. On most days, breakfast consists of a soggy bowl of oatmeal and some eggs, or maybe cereal, and then I’m blitzing out the door. Second, I do not have the metabolism (or the talent of regurgitating my meals) of a Brazilian supermodel that I can treat myself to regular helpings of bacon, French toast, eggs Benny, and all the other delectables you’ll find in a brunch menu. Finally, on weekends when I can actually have brunch, I sometimes find myself hungover and tired that the best meal I could think of is my trusty fixer-upper of instant noodle soup and ice-cold Coke Zero.


When I do get the chance, though, brunch could be pure bliss. In Manila- where tapsilog (beef tapa, garlic fried rice and fried egg) continues its reign as the ultimate all-day breakfast meal (and for good reason)- brunch is quickly becoming a favorite weekend past time. Several restaurants have decided to jump on its popularity and are opening their doors a couple of hours earlier to serve their versions of several breakfast favorites.


Mamou has been serving brunch for a couple of years now and are still packing them in. On Saturdays and Sundays, they open at 10 AM to offer a few brunch menu items along with their regular menu.


Matt and I have decided to stay in one Saturday, and so we both had the energy to rise from bed at 9AM the next day. I called before 10 to see if we could be squeezed in for their second seating, and Annie- Mamou’s charming sister- said that she can easily get us a table for two. Great! Yaya Del also decided to take the day off, so it was perfect timing for a little weekend pampering.

When Matt and I arrived, we were quickly led to our table, which- curiously- had both of our names on it. Matt thought it was cute and told me later on that I should have taken a picture of it, since normally they just put the name of the person who called to reserve.



As we checked out the menu, I was tempted to try the new dishes in their regular line-up of Mamou’s specialties. We have not been back for quite a while, so I found myself being lured towards the Bottarga pasta. But, I quickly reminded myself that we were there for brunch, and so I returned my attention towards the brunch menu.

While waiting for our dishes, I sipped on a Mamou’sBellini- a refreshing mix of sparkling wine and either orange or grapefruit juice.



First to arrive was Matt’s order of Pappy’s Toast- smoked salmon, scrambled eggs, capers and cream cheese on top of toasted wholewheat sourdough. We were pleasantly surprised by the mountain of smoked salmon which, for the price, is really a good deal. Matt loves his smoked salmon, and oftentimes he is disappointed when he is presented with a flimsy portioning of the stuff. Luckily, Mamou delivered.




I willed myself not to order the Eggs Benedict, and got myself the Rau’s Platter- Two slices of French toast, two tiny “pancakes”, and some Neurmberger sausages. If I must nitpick, I have to admit that the description of this dish on the menu was a bit difficult to understand. Despite a long consultation with the waiter, I was still pretty confused about what I was getting. In the end, I just said, “Er, Ok, I’ll have the sausages with it”, just to move things along. Good thing I was happy with what came out. I loved how whole eggs were integrated into the toast, and how the bread was soft and fluffy, melting in my mouth after being doused in syrup. The sausages were delicious- juicy, garlicky, peppery. Everything good sausages should be.




When we were done with our plates, we were quickly tempted by the server with dessert. Matt and I decided to share their Pecan Pie with Schlagzhane (sweetened whipped cream), something we have had a few times before. Warm, sweet, gooey- it was the perfect ending to a really good Sunday brunch.

Mamou
Serendra Piazza
Bonifacio Global City
Taguig City
Tel. no. (632)8563569

A Pretty Good Start

Breakfast is probably my most-neglected meal of the day. The usual scenario on weekday mornings has me standing over my plate, scooping a few bites of rubbery scrambled eggs into my mouth, before the mad dash to the car.

On weekends, instead of what should ideally be a lazy, long-drawn breakfast over freshly-squeezed orange juice, mushroom and cheese omelet and hash browns, I am usually lying paralyzed and nursing yet another bad hangover. If not, I am simply lying paralyzed. Needless to say, breakfast- although undeniably delicious and nutritious- is not that one meal during the day that I most look forward to.

There are occasions, though, when the craving for good eggs and carbs suddenly hit me and I cannot get all kinds of breakfast confections out of my mind- buttery croissants, runny scrambled eggs, crispy bacon. It sticks to my mind like a sick fantasy, and the only remedy is for me to give in.

What really sealed the deal is when I read about Myron’s Sunday brunch at Lori Baltazar’s blog which the popular food writer called "one of the best” in town. After convincing Matt (who subsists on a morning diet of cold cuts and bread) that it was going to be worth getting up for, we showed up at the restaurant at noon for what was supposed to be the last of a two-Sunday thing. We were seated by the window which offered a great view of the sun-drenched outdoors.

Not really a coffee fan, I ordered a Mimosa- a classic brunch concoction of orange juice and sparkling wine. They must have used Asti (a sweet Italian bubbly) because I found the drink to be a tad too sweet, preferring the natural sugars of the juice to sweeten it. Still, it was a fun drink that leaves you feeling all nice and fuzzy.

To finally fulfill my egg cravings, I ordered the classic Eggs Benedict (two poached eggs served on top of ham and English muffins with hollandaise sauce) from an astounding selection of seven different variations. As I cut into the egg, the runny yolk spilled out and soaked the crisp muffins, making them slightly soggy, which is how I like them. The ham was not too salty but provided a good smoky and meaty element to the dish. The sauce, which is probably one of the toughest to perfect, had the right consistency and was mildly seasoned. They added a salad, I think, so you won’t feel like you’re on a mission to clog your arteries.

Matt had the Corned Beef Reuben, which had all the trappings of a classic Reuben but using corned beef instead of beef pastrami. This got rave reviews from Matt who is a fan of the Reuben at Apartment 1B. Complaining about the price increase at said resto (If I’m not mistaken, their Reuben went from P400 plus to P600 plus! P600 for a sandwich? Hmmm...), he said that he has found a new place where he can enjoy a good hearty sandwich.

With the success of their two-weekend brunch, Myron’s has decided to make their brunch menu a regular thing. God knows that Manila needs more places where they can have a good meal to start the day. And, for me, a good reason to avoid waking up with a hangover.

Myron’s Place
Greenbelt 5
Ayala Center, Makati City
Tel. no. (632) 7578898