Why Wagyu Beef Works Best with Good Sauce
SPOT.ph blogger Angelo Comsti gives you a simple solution to elevating any dish: sauce!
(SPOT.ph) When I invited Geri "Baba" Camahort for lunch, it felt only fitting that we go to Sarsa Kitchen + Bar Restaurant, a place in Bonifacio Global City that specializes in sauce-ified dishes. As a kid, she developed a habit of dunking her food in sauce.
Thus, Baba’s Kitchen, her one-year-old brand that started with four original bottled sauces, which has grown to include a line of ready-to-cook items. "I always have people over at my place because I cook a lot. I've been cooking since I was 15," says the 24-year-old as she picks through her chicken inasal, rips off some meat, and dips it in soy sauce. "I would always make pica-pica and have sauces to go with them." Her friends liked them so much that they suggested she sell them. Baba returned to Manila in September 2014 after studying Hotel and Restaurant Management in Canada.
Chili Garlic Oil
Sriracha Cream Sauce
Her sauces give vibrance that elevates any dish. The herb sauce (P300/250ml) has a deep earthy flavor from the blend of chopped fresh herbs and spices soaking in butter. The flavors become more pronounced with fish or chicken or even steak. The Sriracha Cream Sauce (P250/250ml) is like chili-tinted mayonnaise. Slather on seafood, use as dip for crudités, or match with anything breaded and fried, and this dressing will warm up the throat with slight heat. The Pepper Sauce (P250/250ml) gives off a spicy, savory flavor that will stimulate the palate and give grilled meats some zest, while the bestselling Chili Garlic Sauce (P250/250ml) combines red bird's-eye chili-seeds included-with garlic for a fiery flavoring. Don’t get too excited. That last one validates the saying, "a little goes a long way."
Baba was expanding her condiment line when she met a supplier of Wagyu meats in Mindanao. She momentarily shelved her saucepots to focus on a premium range of ready-to-cook items that people won't find anywhere else.
The Wagyu Bacon (P400/250g) releases fatty juices with every succulent bite. It's the type of oil full of beefy flavor-the type doctors will detest but your appetite will thank you for. The nicely seasoned Burger Patties (P1,400/10-pack) weigh 150 grams each, while the brawny Wagyu Ribeye is sliced ¾-inch thick but remains tender and juicy. She also offers bottled Boquerones, which Baba herself marinates with the right amount of acidity from the vinegar, and finely ground Chorizong Hubad (P600/kilo) that strikes the balance between spicy and salty.
Baba's Kitchen recently launched a breakfast menu at Hai Chix and Steaks in Ortigas Home Depot. Some of the dishes include Hainanese Chicken Flakes with Garlic Hainanese Rice, Steak Tapa, Wagyu Bacon and Eggs, and Veggie Frittata with Arugula Salad. It is available daily from 7 a.m. to 10 a.m.
For orders, contact Baba's Kitchen at 0917-716-9371 or visit www.tastebabaskitchen.com.
Angelo Comsti contributes to Yummy, Men’s Health Philippines, and Esquire Philippines in addition to other publications. He studied at Le Cordon Bleu Australia. Recently, his bestselling book From Our Table to Yours, a collection of generations-old heirloom recipes from some of the country's best cooks and chefs, won the Gourmand Best in the World Award for Best Authors and Chefs Outside Europe. He is currently working on a sequel. Follow Angelo on Instagram (@fooddudeph) to catch more of his food discoveries.