Intramuros - a new dining destination in South San Francisco

I decided to give Intramuros a try for dinner. After learning that Barry Picazo is now part of this establishment, a couple of friends and I was curious what new creations he has on the menu.We met at the I Bar – which,coincidentally was being launched the same evening. My buddy and I had a glass of Stella - one of our favorite brews. A nice serving portion for $5 -not a bad deal. Served by a young, friendly bartender ably assisted by another bartender who seems to be taking the lead in the bar. Off to the front we went to inform Dinnie, the very friendly and accommodating hostess that we would start dinner and our other buddy will catch up later. He was just getting dressed coming from a golf game. Dinnie checked our reservations and left for a brief moment to spot a table for us. We spotted Barry who, in spite of his busy kitchen that night, kept that boyish smile on his face to give a warm welcome. Very touched and impressed. Then Dinnie comes back to lead us to our table. Our server - Bianca I think her name was, came -bubbly and enthusiastic and handed us menus.
My last visit the other Friday was for a surprise party for a friend and one appetizer served tha evening was the kuhol (snails) I suggested to my friend that we order one. The other appetizer we decided on was the sisig tofu - since we both are fond of sisig. The original dish made of pork cheeks grilled over hot coals, chopped and served mixed with some grilled liver and grilled onions with a splash of calamansi. This is the original Pampanga way of serving sisig.
So we were curious what this version of the original dish would taste.
Off to the kitchen our server went to plug in our appetizers and asked her to return in a few, since we were still deciding which main course to order.
Scoping the menu - we decided to go with one that we knew from another dining establishment - crispy binagoongan and the pinaputok na tilapia. Then told the server we wanted toast with it. She took it as a joke and thought our request was hilarious and knew right away these two fools were trying to crack a joke. Two bowls of steamed rice it was!
We got the kuhol appetizer which came in a four segment dish - two sections had the kuhols, one had cherry tomato halves, the last fried mung bean threads (vermicelli noodles or sotanghon). The kuhol was in a coconut cream reduction with a hint of curry along with toasted thai bird chilies. The half slices of cherry tomatoes came in a balsamic vinagrette dressing. The idea is to spoon a few pieces of snail into your plate and use the tomato slices as a palette cleanser - to balance the heavy coconut cream sauce. The sauce was great compliment to the meat but not overwhelming the characteristic flavor of the kuhol. Then follow it up with a tomato portion - yumm. What I am lost on is the purpose of the fried vermicelli noodle. If one is to use all three ingredients together, maybe include some neutral tasting vegetable leaves like lettuce to wrap the whole thing. Other than that this dish is great!
Then immediately after, the crispy binagoongan came- whoa what happened to the other appetizer? Anyway, we continued to enjoy the kuhol with which was already our second glass of Stella. We just love how the Stella compliments the kuhol and its coconut cream.
The crispy binagoongan had chopped mango - yellow - meaning its close to ripe but not quite yet but past its green state. This was mixed with chopped red roma tomatoes and a few green onions! The dish of course was made with good quality bagoong. This was not salty as one would expect if using this shrimp paste but each ingredient kept its flavor component and combined together to create that complex sensation on the palate. The tart sweet mango, combined with the sweet tomatoes, the distinct flavor of grilled eggplant - which was the base of the dish, along with the bagoong is one flavor explosion!
Cant have this without steamed rice - no way!
Immediately right after came the tilapia - steamed unpapillote style but in aluminum foil instead. The tilapia was topped with a rich cream and topped with crisp garlic slivers. They used fresh fillet, the meat was flaky and easily pulled apart with a fork. No lasang lupa as we Filipinos would describe a lesser quality tilapia. The dish was excellent, the only disappointing thing is that the size as a bit too small for its price. But it was another flavor experience for the way the fish was served.
But where was the sisig? Well, it came almost as soon as we were wondering where it was. As they say - it was well worth the wait. The taste was so divine, tasted like the original meat dish.
I rate the service 5 stars, overall food experience would be 4 - miscues on the sisig and the serving portion of the tilapia. But these are growing pains, nothing bad - just a few adjustments to make it perfect - its only been a few weeks - 5 to be exact that this fine.
My wandering eye keep scanning the scenery of the dining area, with a glimpse of the dining hall across the room. It just so happened that our table looked directly into that area. There were diners from every generation, some were foreigners but seemed to know which dish to order. Tables to the left and right of me, the family of 10 to my immediate right sampled quite a few dishes. They had the fried calamari appetizer, then the crispy binagoongan, another meat dish which I couldn’t tell and ended up with the famous bibingka soufflé. Yum was their favorite expression. The table directly in front of me were four Filipinos who seem to be critiquing the food since they would first photograph the dish, then take a sample spoonful while trying to decipher what the ingredients were. Sounds familiar, since my buddy and I were doing the exact same thing. Another long table was having a birthday party I presumed because they brought out a cake with candles on top. Then another long table had the same thing. No sound of displeasure just a whole lot of families and some romantic couples enjoying a night of fine dining.
The place was busy – but never did the staff waver with their smiles and service. Including Dinnie who tried her best to attend to everyone while balancing the front. Barry, Dinnie, Jamil, Zita and Mark kudos to your establishment, I was pleased with the service and the food.

Marinated Shrimp Barbecue/Asian Style Barbecued Shrimp

Here is one great grilling marinate for shrimp on the shell. By cooking it this way, it ensures an even cooking while keeping the flesh moist. I love to combine all the fragrant herbs found in Asian groceries balancing it with other condiments to come up with that final product. The individual ingredients by themselves don't create that zing but if you combine them it magically creates that layer of flavor but not overpowering the taste of the shrimp or prawns.

Marinade
Coconut milk/cream
cilantro - leaves and stalk - chopped
Green onions - white and green parts chopped
Lemongrass - white part only - chopped
Paprika -
juice of 1 lime, then add the fruit into the marinade
Garlic - minced
Fish Sauce - the one I use is Thai brand - Tiparos
If using Philippine style fish sauce add a spoonful of brown sugar
Olive oil for basting
Put all the ingredients together with the exception of the olive oil. Then marinade the shrimp/prawns for no less than 30 minutes or longer than an hour

Before grilling - remove all the marinade and brush each prawn with olive oil.
Continue basting the shellfish with the marinade until the shells turn pink. Be careful not to overcook them or they will turn tough.
Use barbecue sticks if desired but I prefer to barbecue them individually to keep them intact when serving.
Serve with Coconut rice ( Recipe follows)

Rice
coconut milk
fish sauce
fried shallots

Cook the rice the regular way, but substitute one third of the liquid with coconut milk. Season with fish sauce. When tasting the liquid, ensure that enough seasoning is added. Right before serving top with crispy fried shallots.

Crepes with Chestnut Cream

It has been quite hectic for me the past several weeks, had to cover some events, then I also decided to renew my real estate license. So I hit the books daily at the same time tending to the kitchen for the family for the evening meal. Oh, such is life in a busy metropolis like San Francisco. But keeps me occupied, more like distracted from the daily stresses of life.

One day a friend updated her Facebook status – that she was having crepes.
That reminded me of the wonderful crepes I would have at Ti Couz in the Valencia/Mission corridor of San Francisco. Authentic French crepes in a French resto – including the rudeness of the wait staff. The alternate place was Crepes A Go Go in the trendy area of Cow Hollow – along Union Street in San Francisco. One would have to decide from its extensive list of crepes which runs from tropical - coconut, banana and jam to the more common ones like sugar and butter (simple but excellent tasting) to chestnut spread and strawberries.
Then I had one of those AHA moments – while shopping in Asian stores (no longer called Oriental stores because its not politically correct) one will notice an abundance of cooked, peel chestnuts that come in tetra packs. All you have to do is to tear open the pack and devour those nice whole nuts. Plus, these are inexpensive - $0.99 cents for a 5 oz serving – some stores like Oceanview Asian store next to the DALY City BART station sell them for $1.50 for two. The catch is you have to get two, if you get one the price is still $0.99 cents.
So one night I tried making the crepes with the chestnut spread and it turned out great. I didn’t have my camera handy that time so no photos will be included in the recipe. Another friend advised me that next time I post a recipe I should include pictures, so I will do it next time I have a culinary inspiration.

Crepes with Chestnut cream:

Ingrédients (for 15 crepes):
- 2 cups of flour
- 2 eggs
- 1 oz of vanilla sugar (or 1 oz of granulated sugar + seeds scraped from a vanilla bean)
- 1 tsp of vanilla extract if vanilla bean is not available
- 1 small pinch of salt
- 3 cups of milk
- butter (for cooking)

Put the flour, both eggs, salt, sugar and vanilla extract in a bowl.
using a wire whisk mix while pouring in the milk slowly.
The mixture has to be very smooth.
Leave the mixture to settle and rest for 45 minutes to an hour. After which heat some butter in a non stick pan and some vegetable oil – adding oil will prevent the butter from burning

Proceed to put 1/4 cup of the mix in the pan and tilt the pan to spread the mix until all the pan is cover to make a thin disc. This is not pancake, so try to make it as thin as you can without breaking the crepe

Wait about 1 min, then turn it over and wait another min for the other side to cook
Serve with chestnut cream - recipe follows

Chestnut cream
400 grams of boiled chestnuts
1 cup milk
1 tsp vanilla extract
1 can sweetened condensed milk (please use the whole milk variety and not the filled milk)
1 cup water – not all will be used.

In a double boiler put the already boiled chestnuts with the milk until it turns mushy. The milk will not be absorbed so discard any liquids when the chestnuts have softened. Drain then run the chestnuts through a fine mesh strainer or use a potato masher. It might take two turns to get the smooth consistency. Combine the mashed chestnuts gradually with the can of condensed milk and vanilla extract. Use a blender if you need to - it has to have a slightly thicker consistency than condensed milk. Should you need to thin it, add some of the water.




NOTE: An excellent alternative is Nutella - which my friend Trish favors





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