Fresh New Filipino Adobo Recipe Ideas from Cafe Juanita

A few weeks ago, I entered this quaint restaurant named Cafe Juanita in the Burgos Circle of the Global City in Fort Bonifacio. With much excitement and anticipation, I ordered what I believe were the house specialties namely, Two-Way Pork Adobo and Fried Lapu-Lapu with Tamarind Sauce. For obvious reasons, I resisted every temptation to order the Crispy Pata. It was a beautiful place, picture perfect for a romantic date in the heart of the busy metro. A sneak peek of this dining destination for duets is available below, taken from the archives of TopGear Philippines.

Cafe Juanita @ The Burgos Circle in Global City, Fort Bonifacio

I will NOT lie. The food reviews (raves) written about this restaurant is not all that reliable. It was not all THAT bad, but it was NOT all THAT good either. Fair enough, right? :) 

Better Than Razon's Bulalo Steak Recipe You Can Cook Yourself!

Carnivorous to the core, it was I who most enjoyed the dish you see on the photo which I prepared a few dinner nights ago. Pinoy recipes often use the beef shank or "bulalo" for soup. I think that "bulalo" is best served as a steak, whether served on a plate or a sizzling platter. Just like Gusteau said in Ratatouille, "Anyone can cook this Bulalo Steak Recipe". It is simple, easy, and delicious!

INGREDIENTS:
6 to 7 pieces beef shanks (choose bones that are small with more meat around the marrow)
Water for boiling
Half cup of very good salted butter (I use Magnolia Gold or Anchor)
Knorr liquid seasoning to taste
Some white sugar
Some calamansi juice (or cane vinegar)
Freshly cracked black pepper (you can use the mortar and pestle to do this in the absence of a pepper mill)
1/2 to 3/4 cup of all purpose floor dissolved in 1-1/2 to 1-3/4 cups of water
Lots of minced garlic

INSTRUCTIONS:
Clean beef shanks with water. Place beef shanks in a pot. Fill with water until all the meat is submerged. Put under high heat on stove until a rolling boil. Clean out the scum. Lower the heat to low-medium to tenderize the meat. Check your pot every 15 minutes just to make sure it does not run dry. Add water if necessary. Make sure it is not overly tender. Test with a fork.

Once tender, remove the beef shanks and set aside. Strain the broth and set aside. In a wok, melt the butter. Add the beef shanks and sear them. Add the cracked black pepper to your liking and stir. Pour in broth (as much as you like). Turn up the heat. Add Knorr liquid seasoning and sugar to taste Add just a few drops of calamansi juice (or vinegar). In a separate bowl, dissolve the all purpose floor in water. Pour this flour mixture into the beef dish in the wok while continuously stirring to avoid lumps from forming. Pour Knorr if it needs more saltiness.

In a separate pan, heat oil on high. Once smoking, turn the heat off and pour the minced garlic. Stir until light brown and crispy. Strain and set aside.

In a serving dish, take pieces of beef shanks and arrange beautifully. Spoon generously with sauce or gravy. Top by sprinkling with roasted crispy garlic.

Enjoy your bulalo steak and do not forget to invite me over!