Rainy day takeaways

Ikkousha Ramen Cebu
Ikkousha Ramen Cebu

WE WERE told to brace for another enhanced community quarantine extension, but nobody told us to brace for the rainy season. The more frequent rain showers in the last week should be enough indication that we have indeed come to this part of the year. While it’s more fulfilling (and cost-effective) to prepare meals yourself, there are days when you just want to put your feet up and have food delivered right to your doorstep.

We picked out some of the most comforting dishes available for delivery that you can cozy up with while the rain pitter-patters on your window.

Ramen

Where: Ikkousha Ramen Cebu

How: GrabFood or foodpanda


Ikkousha’s ramen hails from Kyushu Province in Hakata, Japan. Pork bones are simmered down to a rich, milky, off-white broth that bathes the noodles. The chef says the bubbles on the broth are a sign that it has been done right. Customers can also choose the noodle texture, saltiness of the broth, level of spiciness and extra toppings they want. Take your pick from its bestselling special tonkotsu, black tonkotsu, God fire and shio tonkotsu ramen.

Cansi

Where: Cole’s Cansi

How: Message on Facebook


This slightly sour soup which originated in Bacolod, is made with bone-in beef shank slow-cooked with local aromatics and spices till the meat is tender and the broth is gelatinous. What distinguishes it from other hot and sour soups in the country is that it uses batuan as a souring agent. The fruit can be found only in Bacolod. (Pro tip: Don’t forget to call dibs on the bone marrow before tucking into a piping hot bowl of cansi!)

Champorado

Where: Krave Cafe

How: Message on Facebook


The champorado is a Filipino chocolate rice porridge. Krave Cafe’s version is made with real tablea and cooked to a thick and creamy consistency. It’s served with Krave’s specialty crispy fresh danggit coated with its own breading. It also comes with powdered milk, which will bring back memories of your childhood. If you haven’t tried this sweet and salty combo, you’re definitely missing out. The Krave Champorado is availabe in 1.5-liter tubs for sharing.

Rice Bowls

Where: Bowl of Soul

How: Message on Facebook


Bowl of Soul’s rice bowls are, in a word, extra. Its Cho Gyudon, for example, has chahan (Japanese fried rice) as base which uses yaki gyushi instead of chashu for the ultimate umami flavor. It’s topped with flat iron Angus beef cooked sous vide, then smoked and grilled, basted with tare. Ajitsuke tamago and pickled cucumber and carrots complete the hearty bowl. Other options include the Bad Bird AdoBoss which is ferment-braised chicken adobo with foie gras and garlic adobo gravy; and its version of sisig which is made of boiled, smoked and grilled pork mask, the jowl of which is braised for three hours in soy, kombu, brown sugar and garlic. These are then sautéed with onions and chilis in foie gras oil.

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