Overstuffed Egg Salad Sandwich

I love making these overstuffed sandwiches, they are not only filling but also appealing to the eyes.

To make these sandwich, I used pumpkin and sesame bread from Paris Baguette. It provides a nice color and contrast and it also the thick slice kind which works well for making overstuffed sandwiches.

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First, prepare your egg salad by roughly chopping three hard boiled egg and adding about 2-3 T Japanese style mayo. Mix to combine and season to taste. Next cut in half two hard boiled egg and set aside.

To assemble, get a slice of your pumpkin and sesame bread and arrange the hard boiled eggs cut side down. Then generously spread some egg salad on top before placing several pieces of green leaf lettuce. Place the other piece of bread on top while pressing down carefully. Wrap it tightly with some cling wrap. Then cut in half. For presentation you can place the cut sandwich inside a brown paper bag or decorative wax paper.

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Manam

On my family’s recommendation, we ate at Manam on the first day of our vacation in Manila. It’s a restaurant specializing in Filipino comfort food. They serve the classics as well as Pinoy dishes with a twist.

As we were a big group my family including my parents, sisters and their kids, we were able to order and try out several dishes.

We got Ensaladang Kamatis and Kesong Puti – House made kaesong puti, fresh basil leaves, native tomato wedges, extra virgin olive oil. My dad loves kaesong puti and this was an ingenious way of using it.

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Crispy Sisig – Pork jowls and cheek, chopped and served on a sizzling plate. My girls have always wanted to try this since it is hard to come by in NJ. This was the best sisig we’ve had from among the many restaurants in Manila.

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Garlic Rice and White Rice. Yes, Filipinos need their rice and we chose to get two kinds.

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Sinigang na Salmon Head sa Miso and Guyabano. We got this upon the recommendation of my other sister. I was skeptical at first on how it would taste since I was not a fan of guyabano. But this came out surprisingly good. It reminded me of tom yum soup. Unfortunately wasn’t able to take a photo.

Sinigang na Baboy sa Sampaloc – Pork shoulder simmered in our house-made sour tamarind broth. This is a classic dish and a favorite among the kids.

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Sizzling Corned Beef Belly Kansi. This is one of Manam’s specialty dishes, it was really tasty and beef fork tender.

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Chicken Inasal Skewers. This is just an ok dish for me, I’ve had better inasal at other restaurants.

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Crispy Pancit Palabok – Crunchy glass noodles with chicharon, fried garlic, shrimp,
baby squid, and tinapa flakes, with a thick and savory house-made rich shrimp sauce poured over. This was at standout dish, the presentation was one of a kind and the taste was even better. I have to stop myself from finishing it.

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Kare-Kare with Oxtail – An oxtail, tripe, and peanut stew, served with house-made bagoong on the side. This was another winner and a favorite from among the dishes we ordered.

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We ate at Manam a second time since we really love the food here but at different location. We ordered Kare-Kare and Sizzling Corned Beef Kansi again and had the following the dishes too.

Adobong Kang Kong – Local morning glory, adobo-style, stir-fried.

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Pancit Lomi – Thick noodle soup topped with fresh shrimp, pork belly, liver, squid balls, chorizo, and mixed vegetables.

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For dessert we had Bibingkang Galapong of Salted Duck Egg and

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Namnam Halo-Halo

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We will definitely miss this restaurant and will surely be back if we visit Manila again.

Overstuffed Sandwich

It’s Summer and my girls are back home. Lunches during this time of year are usually simple, mostly sandwiches or salad.

I wanted to make something other than an old boring tuna sandwich. I got inspiration from some Japanese vloggers creating sandwiches for bento lunches. One thing that stood out for me was the amount of veggies they use. More than you would see in an ordinary sandwich.

First, prepare your filling by making some hard boiled egg, peel and cut into half. Then drain a can of tuna and add some Japanese mayo, set aside. Grate 2 pieces of carrots, drizzle some olive oil and season with salt and pepper and mix to combine. Get a couple of pieces of green leaf or purple leaf lettuce, rinse and pat dry with paper towels.

To assemble, get 2 pieces toasted thick sliced bread. On one side, add several spoons of tuna spread, top with the sliced egg, carefully place several spoons of the carrot salad before topping it off with several green leaf lettuce. Place the other piece of toast on top while carefully pressing down. Tightly wrap your sandwich with some cling wrap and slice in half using a serrated knife.

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Green Rice Bowl with Beef Tapa

We have been on a month long vacation that is why my blog was put on hold. It’s hard to get back to cooking when you stopped doing it for a while.

I used a simple recipe in an attempt to get back to cooking – Beef Tapa Rice Bowl. Beef tapa, is a Filipino dish of fried beef slices that has been marinated or cured. Rice bowls are very forgiving and there is very little room for error in making one. Start by marinating a pound of thin slices of beef with a couple of pieces of crushed garlic, 1 tsp of ground pepper, 2 1/2 Tbsp. of soy sauce, 1 Tbsp. kosher salt, 2 1/2 Tbsp. vinegar and 1 tsp. sugar. Marinate for at least 3o minutes.

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Fry, the beef pieces in a some oil until browned on both side without crowding the pan. I like to cook it until it’s a bit crisp on the edges. Set aside. In the same pan I pan fried some garlic scapes which I got that morning in our town’s farmer’s market. Then added back the beef and stirred everything together. I just let this cook for about 1-2 minutes until the the flavors are mixed in.

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To plate, place a scoop of steamed white rice in a deep bowl. Arrange some steamed okra, some greens ( I used arugula ) and slices of avocado. Top with a generous amount of the beef tapa. Serve hot.

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