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an asian bowl and a day in burrow café

Down the rabbit hole it was.

Prior to arriving in Burrow Café, André jokingly implied, “burrow? as in burrow?” and dug relentlessly in mid-air. Upon arriving, I understood why it was named that way.

In the middle of a small, lush garden was a stairway that seemed to be leading to an escape tunnel of some sort. The footpath ended with a door that opened to the ethereal feels of the restaurant. It was beautiful and that is an understatement. It did not feel like home, I was almost sure we were on vacation in another country.

At the start of 2019, I promised myself that I will discover more restaurants that we would enjoy, and this was definitely a gem. If André and I were still engaged, I would have entertained the possibility of having our prenup photo here! haha but thank you, Lord we are pass that hahaha. I do not want to go through that pre-marital feat again! :)) I say that with feelings.

Burrow Café is in Antipolo and it is a reservation only restaurant.

In other news, one of the few women who inspired me to write and take food photographs (aside from Molly Yeh) is Cynthia Mcternan. She and the other blogs I follow is one of the reasons why I want to leave the country and reside in the US. It seems like they are teeming with food bloggers! I am guessing what makes them thrive? Do they have better supplies of everything? ingredients, food styling props, natural lighting perhaps? Or maybe we are brimming with food enthusiasts/ writers / photographers and I have not discovered them yet.

Two Red Bowls and My Name Is Yeh have a wide range of Asian recipes because of their heritage and this is why I love them! I have gone through some their selections and have prepared a few. One of which is this one: cafe mami’s yaki beef & tofu

I enjoy preparing food bowls because they are easy to put together and you can just dump every component in there, and layer them until it becomes one beautiful mess fit from chomping. You can never go wrong with plating. Right? right.

Also, I have been coming up with possible food choices for my husband and my dad for more than a year, it can be a grueling task to plan elaborate meals for every single day, from sun up to sun down. A simple rice bowl would suffice – plus, it saves us the energy and water to clean up three dishes instead of a heaping pile of serving plates and utensils. Funny thing, André tells me that I always end up with a stack of pots and pans after I have a served a meal haha sorry. Mise en place, baby.

cafe mami’s yaki beef & tofu by two red bowls

Course Main Course
Author Cynthia Chen-Mcternan


  • 1/4 cup soy sauce plus more as needed to cook
  • 1/4 cup brown sugar plus more as needed to cook
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1 tbsp garlic minced
  • 2 tsp ginger finely grated
  • 1/2 tsp red chili pepper crushed
  • 1 lb sliced beef ribeye, brisket or sirloin (I used sukiyaki beef, it is much easier to handle)
  • 1 tbsp vegetable oil
  • 1 cup onion thinly sliced
  • 6 oz tofu cubed, extra-firm

To serve:

  • 1/2 cup mozzarella shredded (optional)
  • 1/4 cup mung bean sprouts blanched and drained
  • 1/4 cup scallions thinly sliced
  • 1 tbsp sesame seeds


The night before or 1-2 hours ahead:

  1. Whisk together the soy sauce, mirin, sake, brown sugar, garlic, ginger, and crushed red pepper. Combine with the beef in a large Ziploc bag or shallow covered dish and let marinate for 1-2 hours, or ideally overnight.

The day of:

  1.  Prepare an oven-safe dish. Heat the vegetable oil in a large skillet over medium heat until shimmering. Add half the beef in a single layer to the pan, along with half the marinade, half the tofu and half the onions. Let cook, stirring, until beef is cooked through and onions are softened, about 4-5 minutes. Taste and adjust with more soy sauce and brown sugar, if desired. Remove to the oven-safe dish and repeat with the remaining beef, tofu, and onions. Sprinkle the cheese over top (if using) and slide the dish under the broiler for 5-10 seconds, just until the cheese is melted. Add the mung bean sprouts, scallions, and sesame seeds. Enjoy with warm rice.

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