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Giulia Restaurant: Our New Family Favorite Restaurant Opens at SM North EDSA

Giulia Restaurant: Our New Family Favorite Restaurant Opens at SM North EDSA

Posted by on Nov 16, 2017 | 0 comments

If you are looking for a family and kid-friendly restaurant that serves family favorite meals like fried chicken, pasta, and pizza, you should come and visit Giulia Restaurant at SM North EDSA, The Block.

Giuilia Restaurant
From the company that introduced Casa Italia to Metro Manilans in 2015, comes Giulia, the newest dining place that beckons anyone longing for home-cooked food.

Taking off from the same location where the renowned Casa left its footprint, Giulia is a full-service restaurant that whips up hearty dishes that linger way after you’ve finished everything on their plates.

For starters, you can choose from the ceasar salad, the pumpkin and the mushroom soup. Or you can sate your palates with their flavorful servings of fries or gambas.

giulia loaded fries

giulia gambas Al Ajillo
One of our family’s top pick is the loaded fries, they serve it super hot, it actually sizzles when it gets to your table, it has ground beef, bacon and mozzarella cheese!  Super tasty!!!  We all loved it. πŸ™‚

We can’t stop talking about their legendary chicken because of its size and flavor, it’s 2 big chunks of fried, boneless chicken which has just the right amount of spices, very tender, not too salty and has a milky tastes and you shouldn’t miss the sides too, the corn has a beautiful sauce that compliments the chicken. πŸ™‚

They also have other meat dishes like the Braised Lamb Shank, Italian Beef Stew and Crispy Pork Belly.

legend boneless chicken

They also serve pasta, they have carbonara — which I loooove so much, creamy prawn, beef lasagna, spicy calamari, and bolognese.

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For sharing, they have an assortment of pizza to choose from, including the four-cheese, the all meat and the chicken barbecue.

If you are looking for thin, crispy pizza that’s loaded with all the good stuff, try their pizza.  

giulia pizza

They also have big plates good for a few hungry mouths- like the rib and chicken platter.

Then, for sweet endings, they have a premium gelato line which boasts of the most natural ingredients- like their best-selling flavors pistachio, dark truffle, mint and Bailey’s.

My son, Ruben loves their pistachio gelato,  he said: It’s like the real pistachio my Lola Liz used to send me, only creamy and cold. πŸ˜€

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Jay Tan, Managing Director of Grupo Manna, which operates Giuia, is excited to add another restaurant to his other two diners- Casa Italia and Gelatofix- both located at the Bonifacio Global City. He exclaims: β€œHaving Giulia here at SM North EDSA is the perfect opportunity for us to serve customers from this part of the Metro who crave for well-thought of dishes. With Giulia, we promise you a holistic experience of good food, enticing ambience and great service.”

Visit them soon, they are open during mall hours and is located at the G/F the Block, SM North EDSA.

 

 

 

 

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Tinapa Fried Rice

Tinapa Fried Rice

Posted by on Oct 30, 2017 | 0 comments

tinapa rice

My children never like fried rice.  They find it hard to swallow and very tasty, not something they want to eat for breakfast.  But as they grow up they develop a certain taste for a variety of food (spicy food in particular).  These days my youngest daughter Lily would call it “special breakfast”.   She would, she would call her brother and tell him: Kuya Ruben, Nanay is making a special breakfast!   When the truth is I just want to make use of some leftovers in the fridge. πŸ˜€ Ha ha ha…

I like how simple and positive they think of things around them, it’s so pure and true, like everything is well-intention. πŸ™‚

Well… if you want to make a special fried rice for breakfast that is very tasty and kid friendly, you should try this Tinapa Fried rice, see below for the recipe.  Enjoy!  You are free to add fresh chopped tomatoes and some extra tinapa flakes and some greens (I added Baguio petchay here). 

Tinapa Fried Rice

 

Tinapa Fried Rice
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Ingredients
  1. 2 cups leftover white rice
  2. 1/2 cup tinapa flakes(4-6 pcs. medium size tinapa)
  3. 1 tomato, cubed
  4. chopped onions
  5. 3 cloves crushed garlic
  6. salt and pepper to taste
  7. 4 to 5 tablespoons cooking oil
Instructions
  1. Heat oil in a large pan. Add the garlic and onions and cook until light brown. Add the tinapa flakes. Cook for 3 minutes.
  2. Slowly add the rice. Stir fry for 2 to 5 minutes or until all the ingredients are well blended.
  3. Add the salt and pepper. Toss and stir fry for another 3 to 5 minutes.
  4. Serve. Share and enjoy!
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Salted Egg and Dilis Fried Rice

Salted Egg and Dilis Fried Rice

Posted by on Oct 17, 2017 | 0 comments

Which do you serve for breakfast a freshly cooked rice or a tasty fried rice?

Our family loves a freshly cooked rice every meal specially for breakfast, the kids find the rice from the rice cooker soft and easy to eat.  Although we prefer a freshly cooked rice over fried rice I thought I whip it up a little and surprised them with a tasty fried rice for breakfast one weekend.  I made them salted egg and dilis fried rice, we first had it at Kuya J in Cherry, Congressional Avenue when we dined it for dinner and we loooved it.  

The recipe is easy to make and very, very tasty, I love how the salted egg adds texture to the rice, it made it fun and exciting to eat.  πŸ™‚  Here’s the recipe:

fried rice recipe

dilis fried rice

Salted Egg and Dilis Fried Rice
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Ingredients
  1. 2 cups of rice
  2. 1 salted egg (cubed)
  3. 15-20 pcs dilis
  4. 1 tsp chopped garlic
  5. salt and pepper to taste
Instructions
  1. 1. Combine the rice, salted egg and dilis.
  2. 2. Heat the cooking oil in a frying pan. Add the garlic and cook over medium heat until golden.
  3. 3. Add the rice and stir fry until the rice is heated through.
  4. 4. Add salt and pepper to taste.
  5. Enjoy! πŸ™‚
JoyBites http://joybites.com/
 You can add extra salted egg on the side, some vegetables like okra and tomatoes are good compliments too.

kamatis

okra and salted egg

fried rice
Try it soon. πŸ™‚  All ingredients are available in your local palengke or wet market. πŸ™‚

 

 

 

 

 

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Pinoy Style Chashu Rice Recipe

Pinoy Style Chashu Rice Recipe

Posted by on Sep 9, 2017 | 11 comments

When I discovered chasu can be rice toppings too and you can make it with all the available recipes you can find in your local wet market. πŸ™‚  I’m like: YES!

chasu rice

I’ve always known Chasu as ramen toppings. πŸ™‚

Turns out it’s really nice with rice.  The combination of chasu with spring onions and Japanese mayonnaise is really good. 

This is originally Slide’s recipe since he’s obsessed with ramen, he learned to make it at home and play with the ingredients using locally available ingredients.

It’s something we should all add in our menu at home. πŸ™‚  

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Chashu is a dish made of fat cuts of pork that are braised over low heat for a very long time.  It’s like you dump everything in a pot with low heat and forget it for an hour. πŸ˜›

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The kids love it, I think because of it’s sweet savory flavor and because of the fact that I served it in cute Japanese bowl with chopsticks.  πŸ™‚

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Usually the recipe calls for pork belly or pork face but in this recipe I used pigue since that’s the only pork available in my freezer.  The Japanese version of this recipe uses, Sake and Mirin but I’m saving my mirin to make sushi rice so it’s a bit untouchable. πŸ˜›  Slide uses Sprite sakto instead of mirin and sake and it works fine that’s why I thought I call this recipe, Pinoy Style.  Chasu is really easy to make and you can find all the ingredients in your local wet market.  Here’s the complete recipe:

 

Pinoy Style Chasu Rice
Print
Ingredients
  1. 1/2 kg. Pork cheeks (or pork belly) (but I used pigue in this recipe)
  2. 3/4 cup Water
  3. 1 tablespoon Granulated sugar
  4. 4 tablespoons Soy sauce
  5. 1 Sprite sakto
  6. 1 inch Fresh ginger sliced
  7. 2 large cloves Garlic smashed
  8. 1/2 teaspoon peppercorns
Instructions
  1. 1. Put all the ingredients in a pot large pot. Partially cover with a lid and simmer over medium low heat for one hour.
  2. 2. Chop the Chashu and serve on top of rice (mix the chasu sauce with the rice). Top with sliced spring onions and drizzle with Japanese mayonnaise.
JoyBites http://joybites.com/

Thank you so much for reading and I hope you make it at home too. πŸ™‚

 

 

 

 

 

 

 

 

 

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Two Quick Recipes using Gold Seas Tuna Chunks

Two Quick Recipes using Gold Seas Tuna Chunks

Posted by on Jul 31, 2017 | 1 comment

Besides the usual rice and chicken, pork, and beef for mealtimes I discovered a couple of quick and easy recipes using Gold Seas Tuna Chunks.    

Gold Seas Tuna Chunks are healthier and tastier alternative to your usual menu plus it offers gourmet flavors that appeals to everyone in the family: Elise, loves Tuna Chunks in Olive Oil with Chili; Lily likes the Tuna Chunks in Herb and Garlic; Slide’s favorite is the Mild Indian Curry; and I loooove the Lemon and Pepper. πŸ™‚  I love it so much I made a pasta dish.

Gold Seas Chunk in Lemon and Pepper

You can whip it up in less than 25 minutes, it’s fun to make and very easy too.  I used vegetable shape pasta for this one, a handful of capers and of course, Gold Seas Tuna Chunks in Lemon and Pepper.

Gold Seas Chunk in Lemon and Pepper

 

Here’s the complete recipe.

Gold Seas Tuna Chunks in Lemon and Pepper and Pasta
Print
Ingredients
  1. 350g pasta (any kind of pasta will do)
  2. 185g Gold Seas Tuna Chunks in Lemon and Pepper
  3. 1 heaped tbsp small capers
  4. olive oil for drizzling
Instructions
  1. 1. Cook the pasta in boiling salted water for 9 minutes. Drain the pasta.
  2. 2. Add the tuna, capers and salt and pepper to taste.
  3. 3. Add olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a garlic bread. Enjoy!
Notes
  1. Recipe is inspired by https://www.bbcgoodfood.com/recipes/1811/tuna-and-lemon-pasta
JoyBites http://joybites.com/

I also made Bruchetta and Golden Seas Yellow Fin Tuna Chunks in Olive Oil.

I just put together hearty ingredients like chopped tomatoes, red onions, parsley, garlic, basil and olive oil all neatly arranged onto toasted bruschetta topped with mozzarella cheese.

Gold Seas Chunk in Olive Oil

Gold Seas Chunk in Olive Oil

 

Here’s the complete recipe.

Bruchetta and Golden Seas Yellow Fin Tuna Chunks in Olive Oil
Print
Ingredients
  1. 1 can Golden Seas Yellow Fin Tuna Chunks in Olive Oil
  2. 4 plum tomatoes, chopped
  3. 2 Tbsp. minced onion
  4. 2 tsp. minced fresh parsley
  5. 1-1/2 Tbsp. minced fresh basil
  6. 4 to 6 slices bruchetta
  7. 2 Tbsp. olive oil
  8. 2 cloves garlic, minced
Instructions
  1. 1. Slice the bread. Brush both sides of bread with olive oil.
  2. 2. Combine tuna, tomatoes, garlic, onion, parsley and basil in small bowl, top it on eachbruchetta, sprinkle with mozzarella cheese.
  3. 3. Toast bread in oven toaster until light golden brown.
  4. 4. Serve warm as appetizer.
JoyBites http://joybites.com/
 
Gold Seas Tuna Chunks is filled with real, pure, and meatier chunks made only from premium tuna caught through sustainable fishing practices.  

All Gold Seas Tuna Chunks comes in easy open cans. 

It’s now available in all leading grocery stores nationwide including the following:

Cash and Carry

Hi-Top Supermarket

PC Supermart Pioneer center

Puregold

Puregold Jr.

The Landmark Supermarket

Landers Superstore

Makati Supermart

Metro Supermarket

Merkado Supermarket

Robinsons Supermarket

Royal Subic

Rustan’s Supermarket

S&R Membership Shopping

Savemore

Shopwise

Sm Supermarket and hypermarket

South Supermarket

Sta. Lucia Mall

Tropical Hut

Waltermart

Unimart

7-Eleven

Family Mart

Mercury Drug

 

For more information visit their Facebook page: https://www.facebook.com/goldseastunachunks/

 

 

 

 

 

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How to Take a Perfect Foodstagram That Get More Likes

How to Take a Perfect Foodstagram That Get More Likes

Posted by on Jul 7, 2017 | 11 comments

Why do you take pictures of your food?

mekeni beef tapa
If you ask me I take pictures of my food to appreciate,  to remember, to document my recipes and build community around it.  A community or a small group of people who will want to eat what I eat and cook what I cook.  

Although food photos can influence a person’s appetite or food preferences, aesthetic still plays a major role here, like how well-lit the food is, if it is shot in a nice angle or perspective and if the color and presentation of the food is appetizing enough to stop and behold, sometimes drool, and have this feeling to grab it from the screen and put it directly in your mouth. πŸ˜€  

This year, I’m slowly transitioning from dslr and mirrorless camera to mobile cameras, since mobile cameras improve a great deal the fast few years and the fact that I can bring it anywhere and fits my pocket perfectly, it’s becoming my camera of choice. πŸ™‚

In this post I will share with you my top 3 tips on how to take the perfect foodstagram or Instagram photos using your phone that will help get more likes and love from your followers.  

3 Tips on How to Take the Perfect Foodstagram that Gets More Likes

 

1.  Perspective and Angle

Capturing your food from your own angle and perspective tells something about you.  It’s like you tell your followers, this is my eye view.  πŸ™‚ 

There are many ways to photograph your food, and capturing it from an interesting angle or perspective will give your photos more distinctive characteristics.

Rather than always taking the shot from standing height, why not try capturing your subject from high up or low down? Or how about moving closer, moving further away, or taking a few steps to one side?

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2.  Use props

I love to use props in my photography, they add a fun and creative element to my photos and you can use them in so many ways.  At a least, props can make your photos richer and more interesting. Sometimes props do more, they encourage conversations with your followers.  Try using props in your food photos to stimulate many creative ideas.  

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3.  Get up-close and personal.

By getting up close and personal with your food photos you can show your audience details.  It’s like you are inviting them to see and experience it first hand.
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sago pudding

When I posted these dishes on Instagram, I got to experience them again while I tell my story a hashtag.  It’s not just about sharing a beautiful image. But seeing others be interested and inspired by simplicity of food and having them ask about recipes meant a lot to me. 

But above all, I want to make a strong point that the foundation of good food photos is the light.  I took all those photos in this post outside or beside a big window, nothing beats a good lighting.

With the rise of camera photography and the beauty of its functionality,  I appreciate its larger sensors with larger pixels, wider apertures, dual lens systems.  I’m ditching my mirrorless and dslr cameras and switching to OPPO F3 #SelfieExpert smartphone.  It has the kind of superior specs which once could only be found on high-end digital cameras plus the fact that you can easily carry it anywhere for hunting best lighting for your food photos. 

OPPO F3

I’m using an OPPO A37 and I’m planning of upgrading it to OPPO F3.  I love the fact that F3 has an upgraded touch access, fast, accurate, responsive, meaning I can snap my food photos fast.  

The F3 uses an advanced solid-state fingerprint reader, so that a slight touch can unlock the device.  Equipped with a hydrophobic membrane that uses the same principle as a naturally water-resistant lotus leaf, the fingerprint reader has an enhanced success rate even when a user’s fingers are moist.  Specially if you do both taking photos and food styling sometimes you get your hands oily or wet because you have to add every single element in the food to make it beautiful.  Knowing that it F3 has a fast touch access would help me take the most creative and drool-worthy food pictures in a snap. :)|

pizza toppings

And since I’m transitioning from my DSLR camera to smart phone, I love the fact that F3 has an Expert Mode where I can manually adjust parameters like focus, white balance, ISO and more.  

I’m definitely getting an OPPO F3 soon.  Taking food photos feels good, it smells good, it looks good… and it gets a lot of likes.

I hope you enjoy my blog post for today, for more tips on how to take good food photos please stay tuned! πŸ™‚

 

 

 

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Food Review: Mendokoro Ramenba The Best Japanese Ramen Place

Food Review: Mendokoro Ramenba The Best Japanese Ramen Place

Posted by on May 30, 2017 | 6 comments

Are you a family of ramen fan like us?

On mother’s day the husband brought the kids and I at Mendokoro Ramenba in Makati.  He said the restaurant is inspired by the authentic ramen houses in Japan, just like what we see in travel shows and magazines and their ramen is outstanding!  Since we are a family of ramen-eating monsters we should all try it. πŸ™‚

mendokoro ramenba review

We went there for lunch, the restaurant opens at exactly 11:30am and we arrived there at around 11:45am on a Saturday.  They can only sit 21 customers at a time and when we arrived there were already 21 people seated and around 12 to 18 waiting for their turn.

We line up at the cashier station to place our order, we pay, and receive our order slip and guest number.  We waited around 45 minutes to be seated.  Well… good food takes a lot of time to make and if you are really serious to try it, you’ve gotta wait. πŸ™‚

Did you know that there’s only 10 items in their menu?  I read that Japanese food culture encourages specialization. In Japan, the  less items in the menu the restaurant offers the better: it means the chef and his staff have dedicated themselves to making a few dishes really, really well. πŸ™‚

Here are some of the food we tried:

Aji Tamago (P90) This is a Japanese Marinated Soft Boiled Egg. This Japanese egg will complete your ramen experience.

aji tamago

Shoyu Tonkotsu Ramen (P410) Its broth is thick and milky white from pork marrow bones that have been simmered for long hours.

shoyu tonkotsu mendokoro ramenba

 

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Peach Creamsicles Recipe

Peach Creamsicles Recipe

Posted by on May 9, 2017 | 3 comments

The summer heat has got me overflowing with ice dessert ideas including ice candy, slushies and popsicles!  

Just a few days ago I made peach slushies and today I made peach creamsicles, it’s peaches and milkshake treat.  

peach creamsicles
It’s a blockbuster hit, I can’t stop my daughter Lily from eating it all.  Since it’s a bit big for her mouth I had to put in shot glass so it won’t drip on the floor everytime she gives it a lick.

peach creamsicles

This one is really easy to make, all you need is an ice-cube tray, a toothpick or anything that can hold your creamsicles.  In my case I used my fancy little spoon and fork I got from a Japanese store years ago and some cocktail sticks.

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The creamsicles are smooth and creamy with just the right amount of peach flavor — a not-too-sweet treat that’s the perfect way to complete a summer meal.

You have to try it!

Here’s the complete recipe of Peach Creamsicles, enjoy! πŸ™‚

Peach Creamsicles
Print
Ingredients
  1. 2 slices of Jolly peaches
  2. 1 tbsp sugar
  3. 1 cup water
  4. 1 cup milkshake
Instructions
  1. 1. Put the peaches, sugar and water in a blender, blend it until smooth.
  2. 2. Pour mixture into ice cube tray, make sure you leave space for the milkshake. Let set for 30-60 minutes, then pour the milkshake. Add sticks. Freeze for another 4-6 hours or until frozen.
  3. 3.Enjoy!
JoyBites http://joybites.com/
 I also prepared a video just for you, scroll up to see it.

See you again on Wednesday for another ice treat recipe for you and your family! πŸ™‚

 

 

 

 

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