Let’s begin the new year with my new food finds.
Smashed burgers
There’s a new burger in town that’s far from fancy, yet so beefy, packed with flavor and easy to eat.
Flipside Burger is a collaboration between JoMag (Joe Magsaysay) formerly of Potato Corner, Anton Diaz of Our Awesome Planet and chef Edward Bugia. Flipside Burger brings Oklahoma-style smashed burgers to the public.
Smashed burgers are made by smashing ground beef directly on to a very hot griddle or grill. It is then flattened with a press or a spatula. The patty is cooked until both sides get a nice golden, brownish sear. It is the browning and light charring of the beef that gives smashed burgers a more intense flavor.
I have witnessed Ed flourish through the years, and I know that when he introduces a new concept, it would be feature-worthy. Ed has the innate gift to concoct exciting dishes, usually leveled-up versions of what you already love, food that needs no introduction, presented in his own unique and exciting way.
The Flipside Burger menu is short yet sweet. There are three burgers to choose from: Oklahoma Style with Angus beef double patty, American cheese, grilled onions, dill pickles, special burger sauce; Umami Burger with Angus beef double patty, American cheese, umami butter, shiitake mushrooms, grilled onions, special burger sauce; and Breakfast Burger with chorizo hamonado patties, American cheese, egg, grilled onion and special burger sauce.
And for sides, there are fried pickles, pickled quail eggs and chips.
There are instances when I appreciate a short menu. As the choices are few, the menu allows me the pleasure to get my hands on a good burger faster.
Tip: Smashed burgers are best had fresh off the grill for optimum flavor. (Flipside Burgers is at Gyud Food, University of the Philippines, Diliman, Quezon City; @flipsideburgersph on Instagram; tel. 0918-9116042)‘Bilao’ boodle
I have always been a fan of Kusina ni Stella and the lady behind it, Stella Aguirre Fernandez.Fernandez comes from a family of cooks. With pride, she said that her mother was her role model. Stella started cooking when she was 7 years old. All hail to their mother, as all eight of her children cook!
When my dear friend Irma Rivera brought me Stella’s pechay salad and her binalot years ago, I was impressed. I have since remained a regular customer. I have a penchant for her binalot, that has now evolved to rice toppings, particularly the tortang talong.Her raw pechay salad is so fresh, as it is refreshing. It comes in two variants, with or without tinapa. Stella’s portions are generous and the ensalada of boiled vegetables with homemade bagoong that comes with practically everything she makes is delicious.
This time, I opted to try Stella’s Boodle Bilao for the first time. I served it during our Christmas party, and people loved it.
I chose several bilao combinations: Fried Tilapia with Shrimps and Ensalada; Fried Bangus with Liempo; and Shrimps and Ensalada. I also ordered their chicken barbecue and java rice set, and their lumpiang Shanghai and pancit combo tray.
Stella makes entertaining so easy. Her food is always well-presented, beautiful to look at and pleasant to partake of. Her flavors are subtle, refined and clean, making her food such a pleasure to eat.
A must-try is her homemade black gulaman drink. It pairs perfectly with her food. When I asked Stella how she came up with such luscious boodle bilao, she said, Pinoys love to eat fish, steamed shrimps, grilled pork and steamed veggies with bagoong, so why not make it available in one bilao?Everything from Kusina ni Stella is made fresh, just before it is delivered. Stella cooks only on a per-order basis. One of her strongest suits is that she is able to customize according to her client’s preference and cater to their requests.Keep Kusina ni Stella in mind for your next potluck and family get together. (Follow @kusinanistella on Instagram; tel. 0917-8978357)Reyna Blanca
During the holidays, one of my best dessert discoveries, and now one of my favorite desserts, is the Reyna Blanca.
The dessert—made from fresh buko, white gulaman, egg, sugar and cream of coconut—is a creation of the chefs of the University Hotel, located at the University of the Philippines campus. It is a cross between a Pinoy panna cotta and a flan. It is refined, rich and simply so, so good. It is a must-try. Best served cold! (Follow @universityhotel.ph on Instagram; tel. 89261953)Exciting Saging
Another must on this list is Exciting Saging. I have lawyers Danny and Gaby Concepcion to thank for bringing a pack to Bilbao, Spain. I first tasted it there, during our Kitchens of the World culinary tour. It was so good—crunchy banana chunks that are so addicting. They are not chips, but banana cracklings, banana chicharon that tastes exactly like the fruit but ultra crunchy!
Each bite is so satisfying. Exciting Saging is one of the few things you really like to eat, that’s healthy, a wonderful snack alternative that’s good for you. (@excitingsaging on Instagram.) INQFollow the author @iamreggieaspiras on Instagram and Facebook; reggieaspiras.com
Reggie Aspiras has been writing her food column Kitchen Rescue for Inquirer Lifestyle since 2003. Her columns have been collected in three books released in 2005, 2007 and 2011.
