© Copyright, 2015 (PHNO)
 http://newsflash.org

SOL VANZI's  TRAVEL & LIFESTYLE PAGE
FEATURING HER 'TIMPLA'T TIKIM' (Manila Bulletin)
(Mini Reads followed by Full Reports below)

COMPUTERIZED CRISPY PATA
[Kuya J serves good old Pinoy favorites cooked in not-so-conventional ways]


Crispy pata Inside every Pinoy foodie is a homebody yearning for good old comfort food. Filipino comfort food, of course, is both the simple fare nanay and lola used to serve on weekdays and the special dishes reserved for weekend family meals and special celebrations. Crispy pata is a Pinoy favorite but it is, admittedly, the most difficult to prepare. It is so popular that at drinking sessions with lots of pulutan, crispy pata is always the first to be consumed. SIMPLE BUT COMPLICATED  Reading the recipe, one gets the impression that crispy pata is easy to make. Boil the pata until tender, cool, dry, deep-fry, and serve. In reality, it takes a couple of hours of simmering and hours more to cool and dry before it can be fried in a deep pan half-filled with very hot oil under well-controlled heat. COMPUTER-AIDED CUISINE Science is solving all that for a Cebu-original chain that is invading Metro Manila and Luzon with lightning speed. All of Kuya J’s branches (15 in Metro Manila, three in Cebu, and one each in Bacolod and Boracay) are equipped with a top secret crispy pata fryer that is the result of a long experimentation. READ MORE...

ALSO 'KUYA J' ON FACEBOOK: Kuya J Restaurant, Filipino Restaurant
[JERICHO ROSALES IS 'KUYA J' ENDORSER]


Jericho; Kuya J, ikaw na ang aking bida!. FACEBOOK COVER PHOTO.
https://fbstatic-a.akamaihd.net/rsrc.php/v2/y4/r/-PAXP-deijE.gif  Meet Consultant Chef Sheena, LinkedIn and Instagram postsposts...MORE...


READ FULL MEDIA REPORT HERE:

Computerized Crispy pata
[Kuya J serves good old Pinoy favorites cooked in not-so-conventional ways]


Crispy pata

MANILA, NOVEMBER 9, 2015 (MANILA BULLETIN) by Sol Vanzi November 5, 2015 - Inside every Pinoy foodie is a homebody yearning for good old comfort food. Filipino comfort food, of course, is both the simple fare nanay and lola used to serve on weekdays and the special dishes reserved for weekend family meals and special celebrations.

Crispy pata is a Pinoy favorite but it is, admittedly, the most difficult to prepare. It is so popular that at drinking sessions with lots of pulutan, crispy pata is always the first to be consumed.


Chef Sheena Koseki and COO Danny Pumarega

SIMPLE BUT COMPLICATED

Reading the recipe, one gets the impression that crispy pata is easy to make. Boil the pata until tender, cool, dry, deep-fry, and serve. In reality, it takes a couple of hours of simmering and hours more to cool and dry before it can be fried in a deep pan half-filled with very hot oil under well-controlled heat.

COMPUTER-AIDED CUISINE

Science is solving all that for a Cebu-original chain that is invading Metro Manila and Luzon with lightning speed. All of Kuya J’s branches (15 in Metro Manila, three in Cebu, and one each in Bacolod and Boracay) are equipped with a top secret crispy pata fryer that is the result of a long experimentation.

READ MORE...

Corporate chef Sheena Koseki, who has scald marks from the old method, now uses the new fryers to produce evenly browned and perfectly blistered pata skin with moist, tender meat exuding a faint Oriental aroma from select herbs and spices.

Kuya J’s crispy pata comes with a sweetish dipping sauce, but COO Danny Pumarego assures us that customers could also ask for the traditional vinegar-garlic-chili, suka-toyo, or any sawsawan combo of their choice.

CHEESY CALDERETA

Also to die for is the restaurant’s beef caldereta using brisket trimmed of fat and melted suet skimmed, leaving only large meaty pieces in thick cheesy gravy. Crispy strings of spring onion leaves provide a fiber-rich, colorful blanket over the dish. The caldereta inspired one diner to exclaim “Sarsa pa lang, ulam na!” to which I could only respond with a nod.

VISAYAN DUET


Sinuglaw

Sinuglaw is the resto’s concoction featuring a combination of sinugbang liempo (broiled pork belly) and kinilaw na tanigue (mackerel ceviche) in tart, organic sukang tuba (coconut wine vinegar). Accenting the dish is a contrasting clump of crunchy spinach chips, which we recommend, should be eaten immediately before they turn moist and limp.

RICH TALONG TORTA


relyenong talong

Very much in demand is Kuya J’s version of relyenong talong, which is a large serving of grilled eggplant omelet, stuffed with ground pork and cheese. There is no trace of bitterness often encountered when the eggplant used is too mature and seedy.

Similarly stuffed with pure ground pork is the fat lumpia frito, so unlike everybody else’s versions, which are mostly fried skin and ground vegetable extenders.

A.K.A. LECHON KAWALI


Bagnet

Our love affair with crispy pork includes myriad ways lechon kawali, a.k.a. Ilocano bagnet is prepared. At Kuya J, one can order bagnet plain or as star ingredient in other dishes.

There’s kare-kareng bagnet, a family-size serving of native vegetables in thick peanut sauce with sautéed bagoong on the side and topped with chunks of bagnet. Then, there are also the bagnet versions of laing and dinuguan.


KUYA J ON FACEBOOK: Kuya J Restaurant, Filipino Restaurant

JERICHO ROSALES IS 'KUYA J' ENDORSER


Jericho; Kuya J, ikaw na ang aking bida!. FACEBOOK COVER PHOTO.

https://fbstatic-a.akamaihd.net/rsrc.php/v2/y4/r/-PAXP-deijE.gif

---------------------------------------------

SNIPPETS FROM LINKEDin:

MEET AND KNOW KUYA J's CHEF CONSULTANT SHEENA

---------------------------------

FROM FACEBOOK

Hours
Mon-Sun:
10:00 am-9:00 pm

Short Description
Kuya J is a casual dining restaurant that offers great Filipino gastronomic delights using quality and unique tasting dishes in a homey dining experience.

Our branches:

LUZON
SM Megamall
SM City BF Parañaque
SM City Marikina
SM City Sta. Mesa
SM City Novaliches
SM City Fairview
SM Center Pasig
SM Southmall
SM City Dasmariñas
SM City San Mateo
SM City Manila
SM San Lazaro
SM City Pampanga
SM City Clark
SM City San Fernando

VISAYAS
Escario Street, Cebu
SM City Cebu
SM City Consolacion, Cebu
SM City Bacolod
Azalea, Boracay

Price Range
₱₱₱

Cuisine
Filipino

Services
Takes Reservations, Walk-Ins Welcome, Good For Groups, Good For Kids, Take Out and Waiter Service

Specialities
Lunch, Dinner and Drinks

Send Email for more info
ask@kuyaj.ph\

Watch Jericho at Kuya J's website:
Website
http://www.kuyaj.ph

FROM CHEF SHEENA's INSTAGRAM


Sheena Hana P. Koseki 244242852 Corporate Chef, Menu Consultant, Jap-Fil, Foodie


With My @jobagsdeubago ❤💙💕👫😘 0 ♡ 0 ✍ November 5, 2015


SOL JOSE VANZI's PHNO PAGE


Photo from Kyle Victor Jose's iPAD
Lifestyle/Food and Arts & Culture columnist of the Manila Daily Bulletin.
Signature title "Timpla't Tikim"
http://www.mb.com.ph/lifestyle/


Sol in 1997 Photo: PHNO Editor/Travel & Leisure page
http://www.newsflash.org/staff/solvanzi.htm


Photo of Sol and young Kyle Victor Jose in March 2005 at PHNO/QCNet
office in Levitown, Paranaque. Photoshot by Leo Q. Carolino.


Chief News Editor: Sol Jose Vanzi

© Copyright, 2014 by PHILIPPINE HEADLINE NEWS ONLINE
All rights reserved


PHILIPPINE HEADLINE NEWS ONLINE [PHNO] WEBSITE