H A F U

HaFU one time pop up for Christmas and New Years Celebrations
Delivery or pick up only (Only around morong rizal)

Offering in large and medium trays:
Jambalaya with Lechon
(1 kg or 2 kg lechon)
You can substitute jambalaya for keto Cauliflower and Broccoli gratin

Crispy pork with Chimichuri
Sinuglaw
(Pork inihaw + kinilaw na isda)
Kare Kare with a twist
(no peanuts, para sa allergic sa peanuts na hindi pa nakakatikim nang kare kare)

Unique pasta selection:
Laing pasta
Palabok in squid ink pasta
Puttanesca
Spaghetti and meatballs or Sunday Gravy

Message your orders to reserve a spot. Only taking 20 slots.

Cutoff Ordering December 15

H A F U updated their business hours.

Just in case you forgot, HAFU still serves Ramen and Pasta daily.

At least 2 hours ahead in advance to order.

Pick up only
Delivery within Morong, Rizal area.

Thank you!!!

Just trying to stay afloat until its a little safer out there.

31 days na lang at bisperas na ng pasko.

Ilan sa mga pagkain na maaring ihanda ng HAFU.

May dessert rin na pwedeng i pre-order.
Tiramisu

Pwedeng solo tub, duo tub, half tray at full tray. Kailangan lang mga 1 week and lead time. Medyo matagal magdeliver ng lady fingers/broas.

Maraming salamat at advance Merry Christmas at Happy New Year!!!

Yung gustong umorder ng solo tiramisu, pwede this week, mga 4 solo tubs.
200 per tub.

Chicken Ballotine

Bringing back a popular item for the holidays.

Comes with a side salad, potato gratin and mushroom veloute.

Good for 6 people.

One day ahead to order. Thank you!!!

Struggle meals?

We got you!!!

Shareable meals or just the "ulam part". One order fills up two bellies.

Don't forget 2 promos running.

One order is just 200 php which comes up to 100 per person.

Or you can order for the whole family.

See attached menu for pricing.

Pre-order at least 4 hours ahead.

Paella

Rice cooked slow, flavored with saffron, seafood stock and topped with seafood poached in the cooking liquid. Let it simmer a bit more to get the crispy bottom called socarrat.

Medyo iba ginagawa ko. Ayoko kasi ng overcooked na seafood. So nai poach ko muna sya at essentially gumagawa na rin ako ng stock na ang tawag ay 'court bouillon'.

Tapos nilalagyan ko ng dashi para mas intense yung flavor.

Yung paella mismo, may kasama nang chopped sausage or minsan yung homemade sausage. Wal lang, mas gusto ko yung ganung texture. Meaty yung dating at satisfying. Hindi nakakasawa.

1 size fits all
Double the size fits more

Starts at around 2 kg. total weight.
Serves up to 8 people for 950
That's literally 118.75 per serving

"Cajun Paella"

Hindi talaga sya paella. Its just a monicker.
Cajun cooking ay natutunan ko sa madalas na pagkain ng jambalaya, etouffee, gumbo...etc.

I spent a week sa New Orleans and wow, na in love ako sa food.

Matapang ang flavors nito, kasi gumagamit ng Andouille sausage. Homemade din ang Andouille na mix na ginagamit ko. Saka yung dark roux, kaya deep yung flavors.

So yung Jambalaya, pwede na sya as a dish itself. Meaty, saka ginagamitan ko ng beef broth or chicken or seafood broth, kung ano ang available.

Naisip ko lang na lagyan ng lechon para may extra umph.

Right now, parang phased out na ang plastic bilao so aluminum trays na ang gamit. Still the same flavors, different container.

Available in:
1 kg lechon
1.5 kg lechon
2 kg lechon

As the weight of the lechon goes up, so does the amount of Jambalaya.

Para sa mga special occasions.

Undas
Halloween
Birthday
Anniversary
Thanksgiving
Noche Buena
Pasko
Media Noche
Bagong Taon

Free delivery sa mga taga Morong orders 1000 and above
(Limit within 7 km area of the shop)

For pick up or delivery
Thank you!!!

Japchae

Yes, Korean dish sya. Can't help but serve one of my favorite dishes. Super flavorful at ok na pang food trip.

Tender beef, spinach, shiitake, eggs, a little sweet and salty sauce, sesame oil and seeds, potato noodles.

Bagay pang binge watch ng Kdramas.

Same as pasta, you can order
Solo - 200 grams
Half tray - 500 grams
Full tray - 1 kg

Spaghetti and meatballs

Oo medyo common sya na pasta dish, pero isa sya sa mga paborito kong gawin. Lalo pa at crowd pleaser sya kasi medyo may twist.

Tender meatballs sya, Italian style na may halong konting Japanese influence. Yung paraan ng paggawa ng Japanese Hambagu, nai incorporate ko dito.

Traditional pomodoro style sauce na homemade, parsley at parmesan cheese. Real parmesan, promise.

Pwede syang:
Solo - 200 grams pasta
Half tray - 500 grams pasta (good for 4 to 5)
Full tray 1 kg pasta (good for 8 to 10)

Puttanesca

Alam nyo ba ang kuwento tunggkol sa pasta alla puttanesca?

Medyo sensitibo ito, at may kaugnayan sa pinakalumang propesyon sa mundo.

Dahil medyo mahirap hanapin ang isa sa mga ingredients ng Puttanesca, nag substitute ako ng labahita imbes na anchovies.

Ang labahita na ginagamit ay nai cure din tulad ng anchovies. Mas meaty sya at kasing lasa rin.

You can order:
Solo with 200 grams of pasta
Half tray - 500 grams of pasta
Full tray - 1k of pasta

Pasta alle Vongole

"Pasta with clams"

You get about 8 to 10 pcs of clams depending on size.

Usually ang gamit lang dito ay oil, garlic, parsley, white wine, salt and pepper. Minsan may basil at fresh chopped tomatoes.

Binago ko ang approach. Similar to pesto ang sauce, tapos dinagdagan ko pa ng seasoned bread crumbs with charred broccoli para mas nutritious.

You can order:
Single/solo - 180 grams of pasta
Half tray - 500 grams of pasta
Full tray - 1k of pasta

Note: Toppings not included in weight. This is lot of food.

Wafu pasta

Wafu? Bakit?

Yan ang tawag sa Japanese ng "Western Fusion" pasta.

Wala syang exact recipe. Key word 'Umami'.
Yun yung hindi mo ma explain/describe na lasa ng pagkain na hinahanap ko sa isang masarap na dish.

Mainly, seafood is used to make this pasta. Kasi, rich in umami ang seafoods. I use whatever available seafood I have and pack it in with other flavors.

Sweet from mirin, tanins from sake, earthy from carrots, briny from seaweed, a little acidity from fresh tomatoes, add some more umami from dashi, a little kick from black pepper and pepper flakes.

Its the little details.

For those who have tasted this, knows how it is.

You can get this as:
Solo order - 180 grams of pasta, then toppings
Half tray - 500 grams of pasta, hen toppings
Full tray - 1 kg pasta, then toppings

Shio ramen

My favorite of all time. I honestly don't prefer thick/rich soups. Bakit? Madaling mapalasa ang taba.

Ang mga thick soups tulad ng tonkotsu ay puno ng taba at collagen. Super easy to hide imperfections and so easy to flavor. Why? Its fat. Fat is flavor.

Meanwhile ang mga clear soups mahirap. How to keep it clear and have it full flavored.

Took a while for me to figure out, but when it clicked, I can't get enough of it.

Also pairs so well with different toppings as you can drink the soup and not feel too heavy.

Shio = salt

Also, 16+ ingredients come into play when I say shio tare.

Shoyu ramen

This is one of those dishes that people think, hmmm... its just soy sauce flavored.

Let me tell you that they are wrong.

I've said this before, you don't just measure 1 oz of pure soy sauce and dump it in the soup. If you do that, you'll have a really awful time eating this.

Ramen is about balance. Does the noodles soak in the flavor of the broth, do the topping compliment the whole dish and not just an afterthought...etc.

Tantanmen

Bakit sya tinawag na tantanmen? Riff sya ng Japanese ramen chefs from the Chinese dandan noodles.

What's the difference? Dan dan noodles has no soup.

I often see ramen shops here post - base this, base that. There is no base as that's not what its called.

There is the soup, the 'tare', the aroma oil, toppings and ramen noodles. You alter one and its very different dish.

Tantanmen for example. Its actually miso ramen.
What?!?

Yes. Miso adds some sort of meatiness to the soup and somehow when emulsified with it, makes it creamy. Though its a temporary emulsification as it will split eventually when it cools down. But why would you wait to cool down? Ramen is best when its piping hot.

Chef's recommendation is to be served at around 190°f. Slurp it and enjoy.

I favor vegetable broth to use. I feel like it has more savory notes. Just my preference.

Also, you don't just plop in raw miso. There's more than 12 ingredients in there and a secret move to make it taste better.

Gyukotsu

I did a version of this in the shop once upon a time. Went really fast and I never got a chance to run it again.

It's basically Bulalo in a sense, but I made it more savory. Broth takes a couple hours to make. Toppings doesn't take long either.

Flavoring takes 3 days. Yup, you read that right. 3 days. It's a long process and its worth it.

Do you want something like this?.

That on top is a deep fried breaded bone marrow.
Its meat butter.

Like HAFU's page, invite your friends to like the page and share.

Tonkotsu ramen

Made from pork bones. Cooked long to extract flavor. No compromise.

Can be classic or spicy



I'll start posting using the hashtag above about what HAFU offers. Each item that is on the menu with a single post.

Like and follow this page!!!

Updated menu for October until end of 2021.

Ramen and Noodles will always be available (until supplies last)

Specials and Munchies will be on pre-order basis. 1 day ahead.

Introducing the LOYALTY CARD. Get 200 off on your 6th order.

It's always nice to treat yourselves with specially prepared meals.

Its been a struggle to keep serving these unique items. I hope you consider HAFU to provide you food on your special occasions.

Pick up or delivery for now.
Delivery fee is set by the rider.
Located near St. Jerome Catholic Church
A few feet away from Ynares Gym

Something unique on your table

Lamb ragu
Puttanesca
Spaghetti alla Vongole
Squid ink palabok
Italian meatballs in pomodoro

Kare kare (using no peanuts - allergen free)
Kaldereta (with romesco sauce)
Salt and pepper pork (a bit tangy and hint of spice)
Sinuglaw (Surf and turf)

No premade broths were ever used in making this ramen.

We know the difference between Tonkotsu and Tonkatsu. (The first is a soup, the latter is fried pork cutlet)

There's no such thing as Tonkatsu ramen. Unless you made stock out of deep fried pork cutlet. That would be weird.

This ramen below is an original where you can't find it anywhere.

This is how you know a ramen shop thrives for quality, authenticity and strive to give you something you never had.

Should I bring it back?

Green curry tantanmen.

Tara, ramen.

As a friend.

Special occasions?

Something unique?

Something you never had?

Try these.

See individual photos for prices. (It will be a comment on each photo)

Sinuglaw

My earlier version. The approach was too much on the fine dining side.

I kept the flavors I wanted and ditched for family style instead.

Roast pork belly
Hamachi crudo
Cara cara orange supremes
Yellow tobiko
Hothouse cucumber
Watermelon radish
Dragonfruit
Coconut milk
Yuzu

Squid ink palabok

Specials not on the menu. Offering only this August until mid September. Pre-order a day ahead needed.

200 per tub - Sinuglaw
150 per tub - Kare kare and Kaldereta

(FYI, kare kare has no peanuts. So people with allergies can have it. Sauce is made with potage - vegetable puree and browned butter. Still tastes like it has peanuts. I know, its magic)

Mukbang trays are 1200 per tray.
Roast beef, java rice, korean grilled chicken
Lechon, java rice, korean grilled chicken

Magandang araw sa lahat. Nitong Agosto, buwan ng wika, ang HAFU ay maglalabas ng tatlong putahe para sa selebrasyon.

Sinuglaw - inihaw na liempo at kinilaw na tanigue
Kare kare - hindi gumagamit ng peanut butter (para makatikim rin ang may allergy sa mani
Kalderetang manok - spesyal yung sauce (medyo maanghang ng konti)

Pre-order kayo.
Kare kare at Kaldereta:
1 tub (1-2 pax) - 150
Kalahating tray (6 pax) - 600
Buong tray (12 pax) - 1200

Sinuglaw (medyo may kamahalan ang tanigue):
1 tub (1-2 pax) - 200
Kalahating tray (6 pax) - 800
Buong tray (12 pax) - 1600

Omurice

2 versions

Classic:
4 eggs
Chicken fried rice
Demiglace

Tornado Omelette:
4 eggs
Chicken fried rice
Demiglace

Demiglace - made from pure beef, cooked slowly for hours. Its like the gravy you didn't know that you should get acquainted to.

Now available.

Introductory price at 180 per bowl.

What's in it?

Ramen noodles - 120 grams
Soft boiled egg
Two pieces of chashu
2 pieces of wontons
Chicken stock
Shoyu tare
Naruto and nori
16 oz of broth

It can be spicy. Just add 10 pesos.
You can add chashu for extra 20 pesos
Pick up or delivery (need advance order para maabisuhan ang rider)