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MAKE YOUR OWN

EASY MEALS EVERY DAY

Plus 5 seasonings and 5 dips

FEBRUARY 2017

Creamy Squash and Mushroom Bacon Pasta (page 56)

ISSN 1908-5869

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02 ISSN 1908-5869

9 771 908 5 86002

9 771 908 5 86002

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Contents

PHOTOGRAPHY: PATRICK MARTIRES (COVER), MICHAEL ANGELO CHUA. FOOD STYLING: RACHELLE SANTOS (COVER), MELANIE JIMENEZ. PROP STYLING: PAULYNN AFABLE (COVER).

FEBRUARY 2017

Sticky Hazelnut and Salted Caramel Buns (flip to page 41)

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34

42

60

80

Cooking for two

Gooey glazed recipes

Perfect flavor matches

Food trip: Iloilo

D-I-Y french fries


Contents Nutella Brioche, Mascarpone, and Spicy Strawberry Jam Trifle (page 32)

Features

34 Sticky Situation Ribs, buns, drumsticks— indulge in all things glazed and gooey! 42 Match Made in Heaven Let these unexpected flavor pairings excite your taste buds. 50 Three Smart Cookies Serve skillet cookies a la mode for an impressive meal-ender. 52 Squash Goals Roast, fry, bake, and purée your way to some of the most comforting dishes. 60 Iloilo, Short and Sweet Eat your way through this food-loving city.

Restaurants

67 Agos 69 Providore 70 Dish Food Crawl: Poblacion

Yummy Lessons 73 Ingredient Spotlight Grapefruit

75 Learn To… Cut up a whole chicken with Jun Jun de Guzman

Yummy Ideas

7 A classic milkshake, flavored butters, a perfectfor-celebrations fruit spritz, filling homemade snacks, and more!

Yummy Shopping

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77

13 Must-buy! Casa del Formaggio’s Italian-style cheeses 14 Shop Spotlight Brera Delicatessen

Everyday Recipes

18 Healthy Approach Marie Gonzalez’s Pickled Radishes and Onions 19 Family Kitchen Joey de Larrazabal-Blanco’s Breakfast Bap for Two 20 The Sweet Stuff Carmela Villegas-Agosta’s Fondant au Chocolat

15 Grocery Grab Chocolate bars

21 Biz Whiz Sharlene Tan’s Salted Egg Yolk Chicken Wings

16 What’s in Your Cart? Hayden Quinn and Dan Churchill

23 Weekday Cooking One shopping bag for five 30-minute meals

17 Pantry Basics Japanese cooking staples

29 Weekend Entertaining Dinner for Two

76 Master This! Aileen Anastacio’s Easy Spanish Chorizo 78 Amazing Appliance Electric grill 79 In the Kid-chen Carrot-Zucchini Bars 80 Mix & Match D-I-Y french fries 82 10 Ideas Berries

Departments

5 Letter From The Editor 6 Meet Our Friends 83 Recipe Index 83 Directory 84 Making It Naan


WHAT’S ONE FLAVOR COMBINATION YOU CAN’T GET ENOUGH OF?

Editor in Chief Paulynn Chang Afable Art Director Jon Tolentino Food Director Rachelle Santos Managing Editor Anna Felipe Associate Editor Idge Mendiola Editorial Assistant Chino L. Cruz

CONTRIBUTORS COLUMNISTS Aileen Anastacio, Jun Jun de Guzman, Joey de Larrazabal-Blanco, Devi de Veyra, Kristine Fonacier, Marie Gonzalez, Sharlene Tan, Carmela Villegas-Agosta PHOTOGRAPHERS Aldwin Aspillera, Michael Angelo Chua, Dairy Darilag, David Hanson, Toto Labrador, Patrick Martires, Miguel Nacianceno WRITERS Nayna Katigbak, Regine Rafael, Sasha Lim Uy RECIPE DEVELOPERS Lhas Alvarez, Mira Angeles, Melanie Jimenez, Isi G. Laureano, Christa Mendiola STYLIST Trinka Gonzales RECIPE TESTER Global Culinary and Hospitality Academy SUMMIT MEDIA President Lisa Gokongwei-Cheng Publisher Edna T. Belleza VP for Operations Hansel C. Dela Cruz Group Editorial Director Jo-Ann Maglipon Editorial Director Myrza C. Sison Deputy Group Publisher Christine Ongteco-Sandejas IS and Administrative Director Mags E. Castro Team Publisher Melody Lalata Junior Associate Publisher Jason Yu Executive Assistant Rosalie Arteta Administrative Services Manager Whilma M. Lopez Senior Administrative Assistants Michiel B. Lumabi, Marlyn Miguel-Tomas YUMMY.PH/SUMMIT DIGITAL Deputy Digital Group Publisher Azaleah Amina C. Rillo Managing Editor Trixie Zabal-Mendoza Senior Multimedia Producer Riell Santos Assistant Food Editor Cat Altomonte Staff Artist Audrey Faye Lacsamana Programmer Paul Mangaser

Sweet and tangy. I love barbecue sauces, especially if there’s a spicy kick to them. That’s food heaven for me! —Isi G. Laureano

ADVERTISING Group Advertising Director Florence G. Bienvenido Advertising Director, Key Accounts Regie P. Uy Advertising Manager Shiela A. Ogues Key Accounts Specialists Joey Anciano, Junn T. de las Alas, Suzette G. Tolentino Account Managers Honey P. Alesna, George V. Canseco III, Rommel C. Discipulo Advertising Executive Assistant Rita M. Barbacena Key Accounts Assistants Maricel Adaniel, Chinggay M. Cabit, Marie Jo Calubay Advertising Assistant Angel A. San Jose TRADE MARKETING Senior Trade Marketing Associate Joylyn Guinto Trade Marketing Assistant Raven Dorado

CREATIVE SOLUTIONS Art Director Dittle De Los Santos MEDIA RELATIONS Media Relations Manager Grace C. Enriquez Media Relations Associate Jensine Q. Bolinao EVENTS DEPARTMENT Associate Marketing Director Arlo Vicencio Assistant Marketing Manager Roberlin Rubina, Jr. Project Officer JC Brion Senior Marketing Associate Neil Emerson de Guzman Junior Marketing Associates Katherine Anne Calleja, Nikki Anne Catindig, Mary Joyce Montinola PRODUCTION Production Manager Elizabeth E. Rellis Premedia Officer Bong Carolino Advertising Traffic Coordinator Eliziel del Rio Pre-press Supervisor Arthur Asturiano Pre-press Assistant Supervisor Dindo Rollan CIRCULATION Deputy National Circulation Manager Glenda Gil Circulation Manager - GMA Noreen Peligro Assistant Manager for Export, Online Distribution, Subscription and Direct Sales Ulyssis Javier Key Accounts Group Head - Supermarket and Convenience Store Vivian Manahan Key Accounts Group Head - Bookstores, Newsstand and GMA Distributions Charlotte Barlis Key Accounts Specialists Marjorie Abueme, Harold William Rey, Alfredo Toldeo Jr., Jennifer Tolentino, Melrose Tamboong, May Ann Ayuste Junior Sales Representatives John Lakhi Celso, Julie Dunn Bantan Distributor Specialists Bee Datinguinoo, Elaine Einosas, Eric Ferdinand Gasatan, Robert Revilla, Aeron Nolasco Newsstands Supervisor Joel Valdez Assistant Subscription Group Head Carla Soriano Online Distribution Specialist Mark Jocell Manio Online Admin Associate Annalyn Arambulo Subscription Administrative Assistant Clarissa Malicdem Circulation Administrative Assistants Katrina Angelica Boloyos, Lea Sescon Sales Coordinators Abegail Aller, Jennyfer Marcelo LOGISTICS Logistics Manager Norman Campo Logistics Officer Lorie Francisco Logistics Supervisors Marx Barroga, Fidel Mitra

I enjoy bittersweet flavors, particularly in coffee. My day isn’t complete without my caffeine fix, so I always look forward to that cup of bold flavor balanced with rich milk. —Rommel C. Discipulo

I think anything sweet gets an extra kick when paired with something spicy. Take a chocolate bar with chili, for example—I love how I get that chocolatey goodness in every bite, but then I also get a bit of heat right after. Have you tried ensaymada with a pinch of chili flakes or mangoes tossed with chopped chilies? So good! —Idge Mendiola

Subscribe to Yummy To order a print subscription, go to www.summitmedia.com. ph/subscribe. To order a digital subscription for iPad, iPhone, laptop, and desktop use, go to www.summitnewsstand.com.ph/ yummy-magazine. For back issue inquiries, contact Visual Mix and Booksale at (632) 815-2076 or (632) 824-0959, and Lecson at (632) 525-1990 local 12. For dealership and distributorship inquiries, contact the Circulation Department at (632) 451-8888 or (632) 398-8035. Look for Malou Rubinos for Metro Manila (local 1094) and Glenda Gil or Mark Elliot Villola for provincial inquiries (locals 1097 to 1099). For international distribution, contact Ulyssis Javier at (632) 6891025. Subscribe online at www. summitmedia.com.ph/subscribe. For feedback, email your inquiries, comments, and concerns regarding Yummy, Yummy.ph, or Summit Media and any of its services to customercare@summitmedia. com.ph. Your feedback will help us serve you better.

Yummy is published by Summit Publishing Inc. All rights reserved. Philippine Copyright 2007 by Summit Publishing Inc. No part of this magazine may be reproduced in any manner without the permission of the publisher. Opinions expressed in this magazine are the writers’ and not necessarily endorsed by the publisher. The publisher reserves the right to accept or reject editorial or advertising material. Unsolicited manuscripts, photographs, and artwork will not be returned unless accompanied by self-addressed, stamped envelopes. The publisher assumes no responsibility for unsolicited material. Address all correspondence and subscription inquiries to Yummy Magazine, 6/F Robinsons Cybergate Tower 3, Robinsons Pioneer Complex, Pioneer Street, Mandaluyong City 1500, Philippines. Tel. no.: (632) 451-8888. Fax no.: (632) 398-8049.


Go ahead, indulge!

PHOTOGRAPHY: PATRICK MARTIRES (PORTAIT). MAKEUP: ARA FERNANDO. SHOT ON LOCATION AT PIO’S KITCHEN.

You told us that 11 issues a year just weren’t enough. So what you have in your hands is Yummy’s first ever February issue! We’re celebrating our 10th anniversary, so we’ve made sure to give you 60 more recipes this year to inspire you to head to your kitchen and whip up a storm. Sounds good, yes? This issue is all about indulging in what you love to eat. We all have our healthy eating New Year’s resolutions to stick to, but once in a while it’s good to go ahead and eat what you want. After all, when has daily self-deprivation ever been a good thing? The only thing you should remember is that when you do get the chance to indulge, make sure that what you choose to dig into is worth every single calorie. My picks? A really good cookie (like the salted double-chocolate skillet cookie in “Three Smart Cookies”), glazed fried chicken (like the Korean sesame drumsticks in “Sticky Situation”), and huge, pillowy soft, swirly rolls (I’m looking at you, salted caramel-hazelnut sticky buns!). We’ve got the recipes for all of those and more—think salted egg chicken wings, grilled ribs with mushroom gravy, and homemade restaurantstyle french fries!—on our pages. After all of the merry chaos over the holidays (Chinese New Year, included), February is the perfect time to indulge your wanderlust, too. As they say, travel is the only thing you buy that makes you richer. Why not head to Iloilo to discover the birthplace of batchoy? In “Iloilo, Short and Sweet,” we show you just how to make the most out of 24 hours in the land of barquillos and biscocho. Now go ahead and eat your heart out!

Iloilo, Short and Sweet (page 60)

Sticky Situation (page 34)

Three Smart Cookies (page 50)

Paulynn Chang Afable Editor in chief paulynn@yummy.ph

P.S. Keep an eye on the newsstands and watch for our next issue. Believe me when I say it’s going to be an extra, extra special one. I can’t wait!

Find us online

facebook.com/ yummymagazine

@yummyph

@yummyph


Meet our friends

REGINE RAFAEL Writer

JUN JUN DE GUZMAN Chef-instructor at CACS and Yummy columnist In this issue, I…show you how to properly cut up a whole chicken (“Learn To,” page 75). The best part about doing my column for Yummy is…getting to research, review, and practice the essential cooking methods and techniques that we feature each month. The best thing I’ve eaten lately is… Pamplina from Lachi Aviles of Davao. It’s an old Filipino-Spanish slow-cooked stew that features lots of ingredients like chorizo, beef pata, beans, and potatoes. Aside from its flavor, I loved learning about its history, too. My go-to indulgent treat is… the sweet spaghetti from Makati Supermarket. I have lots of good memories and happy feelings associated with that comfort food dish. A food destination I plan to visit this year is…Scandinavia. I’ve always wanted to get to know more about that side of the world’s cuisine. My top trick to efficiently cook for two is…make stews! I keep them in containers portioned for two, freeze, then simply reheat when needed. The pantry staple I can’t live without is…butter. It’s especially needed in both baking and cooking. Plus, it always makes any dish taste so much better!

DAVID HANSON Photographer In this issue, I…went to Iloilo to photograph Yummy’s overnight food adventure (“Iloilo, Short and Sweet,” page 60). The best part about that assignment was…discovering Iloilo in its entirety—from its food to its culture; from what it was before to what it is now. I think Iloilo is one of the best local travel destinations! The best thing I’ve eaten lately is… our roast chicken at home because we raise our own chickens in our backyard in Quezon City. My go-to indulgent treat is… Manam’s sinigang beef short ribs with watermelon. It’s the perfect fusion of contrasting flavors. I can’t get enough of its sweet-sour flavor profile. I went to the restaurant to take out this soup twice this past holiday break! A food destination I plan to visit this year is…Taiwan—I am hoping to taste something new in this food haven.

www.yummy.ph

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February 2017

In this issue, I…wrote about the latest must-try spots in the hottest food neighborhood in Makati: Poblacion (page 70). The best part about that assignment was…being able to share some of my favorite spots with you. Many of these restaurants aren’t well-known yet, but they’re worth visiting. I’m always excited to share new food finds. The best thing I’ve eaten lately is… otoro from a hole-in-the-wall in Japan that specializes in tuna. It’s run by an elderly man who served me the best tuna belly I’ve ever had—super fresh, super fatty, and super indulgent. I still can’t get it out of my head! My go-to indulgent treat is…a hot fudge sundae. It’s my no-fail pick-meupper whenever I’m having a rough day. The sweet, hot fudge mixed with the cold, creamy ice cream is the best combination, and for those few minutes that I’m enjoying my sundae, I can’t help but feel pure bliss. A food destination that I plan to visit this year is…Vancouver! I’m looking forward to scouring the Granville Island Public Market; checking out the endless list of ethnic restaurants and their vibrant food truck scene; trying all the fresh seafood and poutine, of course! My top trick to efficiently cook for two is…mise en place. Putting everything in its place is key! Whenever I’m prepared, I find myself cooking much faster, with less mistakes.


Yummy

ideas

Shaken, not stirred Share a classic milkshake with the one you love. This old-fashioned treat is perfect for date nights at home. Cherry Chocolate Milkshake

PHOTOGRAPHY: ALDWIN ASPILLERA. RECIPE AND STYLING: CHINO L. CRUZ.

Place 1½ cups chocolate ice cream (about 3 to 4 scoops), ¼ cup whole milk, ¼ cup cherries in heavy syrup (drained), and 2 tablespoons chocolate syrup in a blender. Whiz until smooth. Pour into tall serving glasses. Top with whipped cream, chocolate shavings, and a maraschino cherry each. Serves 2.

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February 2017


Better butters With a handful of simple ingredients, you can elevate plain butter into something new and exciting.

Herbed Garlic Butter

Pulse 1 cup unsalted butter (at room temperature), ¾ cup fresh parsley, ¼ cup fresh dill, 1 tablespoon minced garlic, zest from 1 lemon, and 1 teaspoon salt in a food processor until smooth. Place in an airtight container; chill. Spead on bread or mix into mashed potatoes. Makes 1½ cups.

SUGAR & SPICE Chai-spiced Butter

Pulse 1 cup unsalted butter (at room temperature), ¾ cup brown sugar, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, ¼ teaspoon ground nutmeg, and a small pinch of ground cloves in a food processor until smooth. Transfer to an airtight container; chill. Spread on toast or pancakes. Makes 1 cup.

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February 2017

SEOUL FOOD Spicy Kimchi Butter

Pulse 1 cup unsalted butter (at room temperature), ¾ cup roughly chopped kimchi, 1 tablespoon Korean chili flakes (gochugaru), 1 teaspoon Korean chili paste (gochujang), and ½ teaspoon salt in a food processor until smooth. Transfer to an airtight container; chill. Use to make kimchi rice or serve with steak. Makes 2 cups.

PHOTOGRAPHY: ALDWIN ASPILLERA. RECIPES AND STYLING: CHINO L. CRUZ.

GO GREEN


Big fizz

MS

BOTTO

PHOTOGRAPHY: ALDWIN ASPILLERA (DRINK) AND COURTESY OF SUPPLIERS. TEXT, RECIPE, AND STYLING: CHINO L. CRUZ.

UP!

Leave it to Del Monte to come up with a healthy, fruity alternative to sugary sodas. Enter their new Fizzy Juice Drinks. These thirst-quenchers are made with real fruit juice, contain no added sugar, and one serving has all the vitamin C you need to fuel your day. It looks like it’s time for soda to step aside. Available in all 7-Eleven stores.

Prosecco and Fruit Spritz If you’re in the mood to celebrate, then we’ve got the drink for you! This sprightly tipple is a little bit sweet and a whole lot of fun.

Place 1 tablespoon cherries in dark syrup and ½ teaspoon orange zest on the bottom of a tall champagne flute. Top up with sparkling white wine such as Asti or Prosecco. Serve chilled.

Baked to perfection For a fresh take on a classic Pinoy confection, make sure to grab a bag of Monde’s Baked Puto. The traditionally steamed treat gets a bit of bite, and an added richness thanks to the switch from steamer to oven. Think of it as a chewy cupcake with a Filipino twist. Our top picks? The keso and pandan flavors. Available in leading supermarkets.

This one is for all those who’ve gotten sore arms from whipping cream too vigorously. Introducing Alaska Créma Whipped Cream, a quick canned alternative to everyone’s favorite ice cream topping. All you have to do is press the top to get perfect swirls of fluffy whipped cream. This’ll go perfectly on top of hot fudge sundaes, hot chocolate, and even warm brownies! Available in leading supermarkets.

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February 2017


We Asked

You!

I love making a really good champorado in the morning.

The Sporkful Whether you’re a foodie or a newbie, food is bound to have made some impact on your life. That is the central idea behind Dan Pashman’s fascinating podcast The Sporkful. Unlike most food podcasters who’ve had experience in the professional kitchen as food writers, stylists, or chefs, Dan is an Everyman who just happens to enjoy food. He explores the importance of food in popular culture with celebrities, gets into discussions with chefs, and celebrates food in all forms. Make sure to have a listen over at sporkful.com.

We

If I have the patience, I cook sticky rice, tablea, sugar, and water over low heat, stirring often, until nice and thick. I serve it with condensed milk for sweetness and tuyo for saltiness.

An instant chocolate cake! It’s so easy. All you have to do is whisk flour, sugar, cocoa powder, eggs, milk, vegetable oil, vanilla extract, and salt in a large mug until smooth, then microwave it until it’s nice and puffy, about two minutes. I can have it anytime I want because it’s really quick! —Dorothy Rose Mallari

—Charlene Mary Borja

I like to make chocolate banana ice cream.

My favorite quick chocolate recipe of all time has got to be the Steamed Orange Chocolate Cake from Yummy.ph! I make it whenever I am craving for moist chocolate cake. It’s foolproof!

Just freeze some bananas, add cocoa powder and honey, then blend until smooth. For texture, top with chocolate-covered granola.

—Charlene Joson

—Amity Lim

Next Month's Question:

Summer is here! What are your favorite no-cook recipes?

Post your answers on www.facebook.com/yummymagazine, and check out next month’s issue for your yummy ideas.

chocolate

Nothing says “I love you” quite like chocolate. That’s why we think Villa del Conte’s gift cards are the perfect present for those you love the most. The cards, which come in P200, P600, and P1,000 denominations, will give your loved ones the option to choose any of Villa del Conte’s indulgent treats, from their Praline Balls to their Ovocinis. Available at Villa del Conte stores in Greenbelt 5, Century City Mall, Shangri-La Plaza Mall, Resorts World, Alabang Town Center, SM Megamall, and Robinsons Magnolia.

It was only a matter of time before the salted-egg craze made it to local kitchens. With Knorr’s Golden Salted Egg Powder, cooks in both professional and home kitchens can replicate their favorite salted-egg dishes. Salted egg custard buns and chicken wings have never been more enticing! At select groceries; contact 702-3745 for details.

www.yummy.ph

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February 2017

TEXT: CHINO L. CRUZ. PHOTOS COURTESY OF SUPPLIERS.

Listen up!

What’s your favorite quick chocolatey recipe?


Lighten up FRESH AND FILLING

Looking for a snack to power you through the day? These wholesome options—straight from Happy Garden Café’s menu—will surely satisfy! TRUFFLE MUSHROOM PIZZA Preheat oven to 370ºF. Spread 4 to 5 tablespoons cream cheese on 1 (8-inch) store-bought pizza dough, then spread 4 tablespoons truffle paste on top. Top with ½ cup grated mozzarella cheese, ½ cup fresh oyster mushrooms, and ½ cup fresh button mushrooms. Drizzle with 2 tablespoons olive oil. Bake for 3 to 4 minutes. Garnish with parsley or kale, and drizzle with 1 tablespoon honey. Serves 2.

VIETNAMESE PORK BALL SANDWICH In a bowl, combine 120 grams ground pork, 1 tablespoon minced fresh basil, 1 clove garlic (minced), 1 teaspoon minced spring onion, ¼ tablespoon Sriracha, ¼ tablespoon sugar, ½ teaspoon cornstarch, and salt and pepper to taste. Form into 3 balls, place on a greased baking sheet, then bake in an oven preheated to 300°F for 30 minutes. Spread Sriracha mayo (see tip) on your bread of choice, add meatballs, and top with coleslaw (see tip), lettuce, cilantro, and jalapeños. Serves 1.

PHOTOGRAPHY: MIGUEL NACIANCENO. TEXT: ANNA FELIPE. RECIPES: HAPPY GARDEN CAFÉ. STYLING: TRISHA BAUTISTA.

WEB EXCLUSIVE! Get the recipe for homemade pizza dough on Yummy.ph!

SOFT YOLK SCOTCH EGG Medium-boil 1 large egg; peel and set aside. Combine 120 grams ground pork, 1 teaspoon Korean chili powder (gochugaru), ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon ground cinnamon, ¼ teaspoon balsamic vinegar, and ½ teaspoon salt; mix well. Cover and chill for 30 minutes. Form mixture into a flat disk then use it to wrap the egg until completely covered, forming a ball. Heat oil in a deep, heavy-bottomed pan, making sure there is enough oil to submerge the meatball. Dredge meatball in all-purpose flour, dip in beaten egg, then in Japanese breadcrumbs. Deep-fry for about 7 minutes, turning the ball occasionally for even cooking. Serve Scotch egg on a bed of arugula or mixed greens, and with sweet-chili sauce on the side. Serves 1.

WEB EXCLUSIVE! Get the recipe for homemade sweet-chili sauce on Yummy.ph!

Make Sriracha mayo: Combine equal parts Sriracha and mayonnaise. Make coleslaw: Combine equal parts carrots and radish with 1 teaspoon sugar syrup, 1 tablespoon rice vinegar, a pinch of salt, and 3 drops sesame oil.

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February 2017


, p u h c t Ke nd

up, aaway!

Bookshelf Legacy: An Assumption Cookbook (call 0917-5303038 to order) is a beautifully made testament to the enduring bond and sense of family of the Assumption College community. With Yummy columnist Joey de Larrazabal-Blanco at the helm, and recipe authors including Yummy contributors Carina Guevara Galang and Happy Ongpauco Tiu, this book is full of hearty, homey recipes. We particularly love the Crab with Gata and the easy Shakshuka.

You won’t need to stash all those ketchup packets anymore, thanks to the new bottled McDonald’s Original Recipe Tomato Ketchup. Whether you use it to top your homemade burgers for that extra bit of fast-food pizzazz or to flavor your very own sauces, you’ll definitely love its solid tomato taste. Available in SM Supermarkets.

Out of the Box Idea

ParmesanTomato Baked Mussels

Wash 20 medium mussels and remove beard attached to each shell. Bring 1 cup water in a pot to a boil. Add mussels, cover, and steam until shells open, about 5 minutes. Discard shells that stay closed. Remove the top shell of each mussel. Combine ¼ cup Japanese breadcrumbs, ¼ cup shredded Parmesan cheese, salt, and pepper in a bowl. Spoon 1 to 2 teaspoons Hunt’s Tomato, Basil, and Cheese Spaghetti Sauce onto each mussel. Top with 1 to 2 teaspoons breadcrumb mixture. Arrange on a baking tray and bake in a toaster oven until tops are browned, about 6 to 8 minutes. Serves 4.

MUSSELS

BREADCRUMBS

PARMESAN

www.yummy.ph

HUNT’S

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February 2017

PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPE AND STYLING: IDGE MENDIOLA.

Give fresh mussels a boost of flavor with cheese, breadcrumbs, and tomato sauce.


shopping

Yummy

Mustbuy!

Cheese is it!

PHOTOGRAPHY: MIGUEL NACIANCENO. TEXT AND STYLING: IDGE MENDIOLA.

Make your dinner date extra memorable with locally produced Italianstyle cheeses. FRESHLY MADE Planning to put together a cheese platter for your Valentine? Casa del Formaggio has got you covered. Made in Negros Occidental, their cheeses use pure, fresh cow’s milk from their own farm and don’t contain extenders or preservatives. By producing cheeses comparable to imported ones, Casa del Formaggio supports the local communities that help make their goods. TAKE YOUR PICK Specializing in Italian cheeses, Casa del Formaggio has a wide range of products featuring different textures and flavors. Get started with the usual mozzarella and ricotta made the authentic way, then try the chili pepper flakespecked Peperoncino, the soft-ripened Robiola, and the aged Caciocavallo. Don’t miss out on the decadent Stracchino and the buttery burrata, perfect on their own or paired with bread.

Casa del Formaggio’s Italian-style cheeses (from P600 to P1,800 per kilo) are available at Connie’s Kitchen and Real Food in Manila (mobile no.: 0927-3775248) and Capriccioso Deli Ristorante and other outlets in Bacolod (mobile no.: 0956-1609226). Visit www.casaformaggio.com for more information.

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February 2017


YUMMY SHOPPING

Brera is at Molito Commercial Complex, Madrigal Avenue, Alabang, Muntinlupa City (tel. no.: 776-0845) and at Acacia Town Center, Acacia Estates, Taguig City (tel. no.: 451-1169).

Brera Delicatessen

p S ho l ig ht

S p ot

Have your fill of fine European fare at this one-stop specialty shop.

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[1] Brera Gift Box (starts at P2,000) [2] De Nigris balsamic ketchup (P284) [3] Chef Munné paella kit (P1,684) [4] Sale Nostrum coarse sea salt (P65) [5] Brera Hungarian sausage (P79/100 grams) [6] Bosphorus Turkish Delight with rose (P252)

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February 2017

PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT: IDGE MENDIOLA.

A

re you planning a romantic dinner and looking for good cheese, cured meats, and a fine bottle of wine? Then head over to Brera Delicatessen for everything you need to make that date a memorable one. “Brera is the retail arm of S&L Fine Foods, Inc., so we’ve been in the business of importing choice European products since 2007,” shares owner Paolo Spafford. The space is filled with items sourced from Italy, Spain, France, and other European nations; most of which are brands popular in their countries of origin. Make sure to allot at least one hour to go through their overwhelming assortment of goods. The task of choosing cheese can become difficult once faced with Brera’s 70 varieties. The same goes for their bread selection— 54 different types are flown in from Germany. Thankfully, the knowledgeable staff will guide you through your purchases, suggesting what goes well with each product. They’ll even offer to prepare a platter of cold cuts for you and lend you a serving board. If you like, you can also try their quality products at the shop. “People can come here and dine in then buy something to take home,” adds Paolo. Opposite Brera’s chillers are shelves of the dry goods and bottled items that you’ll need to whip up a one-of-a-kind meal. Whether it’s a bottle of olive oil, a special type of flour for making pizza, or a slice of decadent cheesecake, Brera has exactly what you need to make your loved one feel extra special.


Crazy for chocolate

G rocer y

G ra b

Treat yourself and your loved ones to good-quality chocolate bars readily available in supermarkets. 6

[1] BREAKING FREE Are you lactose-intolerant? You can still enjoy milk chocolate, thanks to this lactose- and glutenfree Spanish chocolate bar. Valor lactose-free milk chocolate, P143, The Landmark

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[2] STAR POWER Still saving up for your girl’s Chanel bag? For now, surprise her with this cheeky bar made with Ecuadorian cacao, featuring the fashion house’s creative director on the wrapper. Choc Stars Karl Lagerfeld milk chocolate, P189.50, Rustan’s Supermarket [3] A FRENCH AFFAIR Find liquid gold inside this bar! Each bite into the rich milk chocolate shell reveals smooth French vanilla cream that spells utmost indulgence. Cadbury Dairy Milk in French vanilla, P174, SM Supermarket [4] LOCAL LOVING Are you a fan of all things Filipinomade? This dark chocolate bar loaded with mango bits and toasted coconut is exactly what you’re looking for! Theo & Philo dark chocolate with mango and toasted coconut, P115.50, Marketplace by Rustan’s

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PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND STYLING: IDGE MENDIOLA.

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[5] PERFECT BALANCE A light sprinkling of French fleur de sel crystals creates a perfect balance in this complex bittersweet chocolate bar. Lindt A Touch of Sea Salt dark chocolate, P182.50, The Landmark [6] BITTER DAYS Intense, rich, and delicate—this is exactly how a bar of Belgian dark chocolate should taste like. Galler Tablet Noir Intense 70 percent chocolate, P205, Rustan’s Supermarket [7] THE HEAT IS ON Chocolate and chili is a classic combination everyone should try. Locally made Coco Dolcé will help you get started! Coco Dolcé 65 percent dark chocolate with chili, P220, Marketplace by Rustan’s

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February 2017


YUMMY SHOPPING WHAT WAS IT LIKE ON MASTERCHEF AUSTRALIA? Dan: It was unbelievable. Hayden: It was a wild adventure where we got to learn so much about food, ourselves, our lives, and television. It was a great experience. D: You do learn a lot about yourself coming out of an experience like that. I was very fortunate to make a lot of friends and meet some amazing chefs. IF WE RAIDED YOUR FRIDGE, WHAT WOULD WE FIND? H: Some sort of leafy green like kale, lettuce, or bok choy. You’d also find butter, beer, eggs, and a heap of different condiments: chili sauces, chipotle sauces, Asian chili paste—all sorts of sauces! D: A lot of eggs, sweet potatoes, yogurt, and almond milk. And loads of leftovers.

ANY QUICK, HEALTHY RECIPE IDEAS OR TIPS FOR WHEN YOU’RE ON THE GO? D: One thing I always like to say is that you don’t have to cook as soon as you get home to have a good meal. If you’re cooking rice or quinoa one night, make a big batch. All you have to do for your next meal is mix it up with some grilled chicken and leftover roasted vegetables—it’ll make for an epic bowl. My big tips are cook ahead of time and cook with color! H: One of my favorites is getting a chicken breast, pounding it until it’s nice and thin, then seasoning

it with a mix of paprika, cumin, coriander, salt, and pepper before searing it on a hot pan. Toss in some broccoli or Brussels sprouts, then serve it with some rice, and you’re good to go! You’ve got your starch, protein, and veg right there. YOU GUYS ARE AVID SURFERS. WHAT DO YOU LIKE TO EAT AFTER A REALLY GOOD RIDE ON THE WAVES? D: One of the biggest things I used to do was keep a plastic container filled with pasta in my car because I love spaghetti. I would finish up a

surf and I’d be absolutely starving, so I’d reheat the noodles in a microwave somewhere. H: I used to be a surfer grommet, which is a little surfer dude in Australia. When I was a small kid on the beach, I loved to go to these fish-and-chip shops along the shore. One of my favorite things to have after a day in the sun was a soft bread roll with hot french fries shoved in the middle. It’s so good, but I haven’t had one of those for years! I’m craving for it now.

W h a t ’s I n Your

Ca r t? PHOTOGRAPHY: MICHAEL ANGELO CHUA. INTERVIEW: CHINO L. CRUZ. SPECIAL THANKS TO TLC ASIA.

Hayden Quinn & Dan Churchill The charismatic Aussie hosts of TLC’s Surfing The Menu: Next Generation talk to us about healthy eating, being on MasterChef, and their favorite post-surf grub. www.yummy.ph

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February 2017


Turning Japanese

Yamaki dressing and seasoning is a dark sauce that comes in a large glass bottle. Made of Japanese soy sauce, dried bonito flakes, and sugar, it is used as an all-around sauce for noodles, especially for udon and cold or hot soba.

Making crispy pork cutlets at home? Pair them with tonkatsu sauce for the complete Japanese experience. Bull-Dog is one of the popular brands of the sweetsavory barbecue sauce, which is made of plums, apples, lemons, carrots, and tomatoes.

Acquaint yourself with the condiments and sauces you’ll need when whipping up a Japanese feast.

PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND STYLING: IDGE MENDIOLA.

Yakiniku no tare is a barbecue sauce that can be used for both marinating and dipping. The yellow bottle is the sweet variant featuring the mellow flavors of apples and honey. Use it when grilling thin slices of pork, beef, and vegetables.

Togarashi (or chili powder) is a popular S&B product. The nanami variant, which comes in the red cylindrical bottle, is a traditional blend of seven spices including red chili pepper, orange peel, black sesame, white sesame, Japanese pepper, ginger, and seaweed. The other variant, which comes in a darker orange bottle, is ichimi togarashi made of ground red chili peppers.

You don’t need to make your own tempura dipping sauce because it’s available in supermarkets! This version is made with dried bonito flakes, soy sauce, konbu, and sweet wine. It’s ready to use, but you can also heat and mix it with grated ginger.

Whip up a traditional shabu-shabu feast at home! Use pon shabu sauce as the dip for your thinly sliced beef and vegetables. The perfect mix of citrus and soy, it can also be used as a salad dressing or a dipping sauce for grilled meats.

P a nt r y

B a s ic s www.yummy.ph

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February 2017

Japanese chili oils don’t compromise flavor despite their heat level. S&B is the popular brand, which uses both sesame oil and corn oil mixed with different spices. Its distinct color is a result of the addition of paprika to the mix.

Can’t get enough of gyoza? Make sure you have a bottle of gyoza dumpling sauce in your pantry. Compared to regular soy sauce, it’s less salty and has hints of sweetness and sourness. It’s made of brewed soy sauce, vinegar, sesame oil, and glucose syrup.


BY MARIE BY MARIE GONZALEZ GONZALEZ

likelike to add to add pickles pickles to ato dish a dish to transform to transform it from it from bland bland andand boring boring to fab to fab andand amazing! amazing! Seriously, Seriously, hearhear me me out.out. I’m I’m not not referring referring to the to the overly overly sweet sweet jarred jarred cucumbers cucumbers on supermarket on supermarket shelves; shelves; I’m I’m talking talking about about homemade homemade pickled pickled onions onions andand radishes radishes in ain brine a brine seasoned seasoned withwith spices. spices. ThisThis DIYDIY version version is easy is easy to make, to make, keeps keeps wellwell in the in the fridge, fridge, andand is soisgood—you so good—you can can eat it eatstraight it straight out out of the of the jar! jar! I started I started making making pickles pickles when when I had I had extra extra vegetables vegetables thatthat I didn’t I didn’t want want to go toto gowaste. to waste. Pickles Pickles get me get me excited excited because because I love I love their their crunchy crunchy texture, texture, the the sweet-sour-salty sweet-sour-salty tangtang from from the the brine, brine, the the burst burst of flavor of flavor from from the the spices, spices, andand the the savory savory notes notes from from the the onions. onions. Plus, Plus, pickling pickling is is great great at extending at extending the the liveslives of leftover of leftover veggies. veggies. Pickles Pickles are are so versatile, so versatile, too—they too—they go well go well withwith salads salads andand sandwiches, sandwiches, andand make make for afor tasty a tasty sideside for savory for savory dishes. dishes. Here’s Here’s my my favorite favorite pickle pickle recipe. recipe. Have Have fun fun withwith it, and it, and feelfeel freefree to substitute to substitute the the radishes radishes withwith carrots, carrots, beets, beets, or even or even zucchini. zucchini.

PICKLED PICKLEDRADISHES RADISHESAND ANDONIONS ONIONS ✔¼ ✔ cup ¼ cup coconut coconut sugar sugar ✔ 1✔tablespoon 1 tablespoon coarse coarse saltsalt ✔½ ✔ tablespoon ½ tablespoon whole whole black black peppercorns peppercorns ✔ 300 ✔ 300 grams grams pinkpink baby baby ✔ 1✔bird’s 1 bird’s eyeeye chilichili radishes, radishes, scrubbed scrubbed (siling (siling labuyo), labuyo), clean, clean, stems stems minced, minced, or or trimmed, trimmed, andand sliced sliced ¼ teaspoon ¼ teaspoon thinly thinly intointo ¹⁄8- ¹⁄to8- to chilichili flakes flakes ✔½ ✔ tablespoon ½ tablespoon whole whole ¹⁄16-inch-thick ¹⁄16-inch-thick slices slices mustard mustard seeds seeds ✔ 250 ✔ 250 grams grams redred (optional) (optional) onions, onions, peeled peeled ✔½ ✔ tablespoon ½ tablespoon whole whole andand sliced sliced thinly thinly coriander coriander seeds seeds intointo ¹⁄8- ¹⁄to8- ¹⁄to 16-inch¹⁄16-inch(optional) (optional) thick thick slices slices FORFOR THETHE BRINE BRINE

✔ 1✔cup 1 cup apple apple cider cider or or cane cane vinegar vinegar

✔ small ✔ small bunch bunch fresh fresh thyme thyme or dill or dill (optional) (optional) 1 Pack 1 Pack radishes radishes andand onions onions intointo 1 (1-liter) 1 (1-liter) jar or jar 2or(500-ml) 2 (500-ml) jars,jars, alternating alternating layers layers of of radishes radishes andand onions. onions. 2 Make 2 Make thethe brine: brine: Bring Bring vinegar, vinegar, 1 cup 1 cup water, water, sugar, sugar, salt,salt, peppers, peppers, chilies, chilies, andand spices, spices, if if using, using, in ainsaucepan a saucepan to to a simmer a simmer over over medium medium heat. heat. Simmer Simmer until until sugar sugar is dissolved. is dissolved. Pour Pour intointo jars,jars, making making suresure radishes radishes andand onions onions areare covered covered completely. completely. 3 Cool 3 Cool to room to room temperature. temperature. Screw Screw on on thethe lidslids andand store store in in thethe refrigerator. refrigerator.

ABOUT ABOUT THE THE COLUMNIST COLUMNIST

Marie Marie Gonzalez Gonzalez is the is the mastermind mastermind behind behind Kitchen Kitchen Revolution, Revolution, a company a company specializing specializing in plant-based in plant-based cooking cooking classes. classes. SheShe graduated graduated fromfrom NewNew York’s York’s Natural Natural Gourmet Gourmet Institute Institute andand completed completed Cornell Cornell University’s University’s Plant-based Plant-based Nutrition Nutrition program. program. Head Head to to www.kitchenrevolution.ph www.kitchenrevolution.ph to to readread about about her her advocacy. advocacy.

STORE STORE IT RIGHT IT RIGHT

The The pickles pickles tastetaste better better when when they’re they’re completely completely cold,cold, and and bestbest eaten eaten afterafter 3 to35to days 5 days in the in the refrigerator. refrigerator. You You can can storestore them them in the in fridge the fridge for up forto up3to weeks. 3 weeks.

February 20172017 18 18February

www.yummy.ph www.yummy.ph

PHOTOGRAPHY: ALDWIN ASPILLERA. STYLING: ANNA FELIPE. HAIR AND MAKEUP: VIDA NON JAUCIAN.

Makes Makes 4 cups 4 cups Prep Prep Time Time 15 minutes 15 minutes Cooking Cooking Time Time 5 minutes 5 minutes


I

f you follow me on Instagram (it’s @chichajo if you’re interested!), you know that I love breakfast bowls— smoothie bowls, yogurt bowls, oatmeal bowls, savory rice bowls. I love putting them together and enjoying them afterwards! Thinking of the components for each bowl is what I do before I sleep at night, and putting them all together every morning is my special form of meditation. Eating something from a bowl is always so comforting to me. Korea’s bibimbap is a perfect breakfast bowl—it’s easy to prepare and can be tweaked in so many ways. For this version, I used a well-loved breakfast staple: bacon. I made a quick marinade for it using gochujang (Korean chili paste) and sesame oil to give it that distinct Korean flavor. I then added vegetables commonly used in bibimbap, but you can certainly use the veggies you’ve got around the house. The combination of the spicy bacon, crunchy vegetables, and runny egg is just perfect! It really is a complete meal in a bowl. This is a great meal to prepare for someone special on a weekend morning. Add a cup of coffee or tea to go with it, some extra gochujang and kimchi on the side, a good movie on TV, and you’re set. No need to get out of your pajamas!

BREAKFAST BAP FOR TWO Serves 2 Prep Time 10 to 15 minutes Cooking Time 15 minutes

PHOTOGRAPHY: DAIRY DARILAG. STYLING: ANNA FELIPE. HAIR AND MAKEUP: ELAINE GANUELAS. PHOTOGRAPHY: DAIRY DARILAG. STYLING: ANNA FELIPE. HAIR AND MAKEUP: ELAINE GANUELAS.

PHOTOGRAPHY: ALDWIN ASPILLERA. STYLING: ANNA FELIPE. HAIR AND MAKEUP: VIDA NON JAUCIAN.

BY JOEY DE LARRAZABAL-BLANCO

ABOUT THE COLUMNIST

Joey de Larrazabal-Blanco started cooking out of absolute necessity—a continent away from home with no one to feed her. Today, she happily cooks for her husband and two young kids. Follow her gastronomic exploits on 80breakfasts.blogspot.com.

✔ 1 to 2 tablespoons gochujang (Korean chili paste) ✔ 2 teaspoons soy sauce ✔ 2 teaspoons mirin ✔ 1 teaspoon sesame oil ✔ 1 teaspoon honey ✔ 4 to 6 strips bacon ✔ canola oil (or any mildly flavored vegetable oil) ✔ 1 (150-gram) pack shimeji mushrooms, stems trimmed ✔ 2 eggs ✔ 2 cups cooked white rice ✔ 1 small carrot, cut into matchsticks ✔ 1 small cucumber, sliced into rounds ✔ ¼ cup store-bought kimchi ✔ sliced green onions and toasted sesame seeds, to garnish

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February 2017

1 Whisk together gochujang, soy sauce, mirin, sesame oil, and honey in a large bowl until thoroughly mixed. Add bacon and toss until coated in the marinade. Set aside. 2 Heat a couple of swirls of oil in a small skillet over high heat. Add mushrooms. Sauté until lightly cooked, a little less than a minute. Remove mushrooms from pan and set aside. 3 Heat 1 or 2 swirls oil in a medium skillet over medium-high heat. Add bacon and cook until each side is slightly caramelized, a little less than a minute per side. Remove bacon from pan and set aside. 4 Fry 2 eggs, sunny side up, in another skillet. 5 Divide rice between 2 bowls. Arrange eggs, bacon, mushrooms, carrots, cucumbers, and kimchi on top of the rice. Garnish with green onions and sesame seeds, if using.


BY CARMELA VILLEGAS-AGOSTA

V

alentine’s Day is synonymous with chocolate—my favorite ingredient to bake with! That’s why I thought of sharing this Fondant au Chocolat recipe with you this month. A staple French dessert, this decadent treat is available in almost every pastry shop and bistro in Paris. What I love about it is its creamy center—it just melts in your mouth! And since I’m a huge fan of hot-and-cold dessert combos, I like to serve it warm, topped with vanilla ice cream or whipped cream. I’ve tweaked the recipe to make it easy for you to make at home. You won’t need an electric mixer or an oven because it’s steamed on the stove. It yields two portions, perfect for date night. Go ahead and give it a try! I hope it inspires you to prepare a home-cooked meal for your loved one.

Serves 2 Prep Time 15 minutes Cooking Time 20 minutes

ABOUT THE COLUMNIST

Carmela started her baking journey when she stumbled upon her mom’s Mrs. Field’s cookie book. Years later, after working in a pastry shop in France, she and her husband started Casa San Luis Pastries. Carmela also keeps busy as executive pastry chef and managing partner of Crisp on 28th. Follow her adventures on www.carmelasjournal.com.

✔ ½ cup plus 2 tablespoons cake flour ✔ 1 tablespoon Dutch-processed cocoa powder ✔ ½ teaspoon salt ✔ ½ cup unsalted butter, softened ✔ ¾ cup sugar ✔ 1 large egg ✔ ½ teaspoon vanilla extract ✔ 1 tablespoon fresh milk ✔ 2 tablespoons chopped semisweet chocolate ✔ whipped cream or ice cream, to top ✔ chopped hazelnuts and dark chocolate shavings, to garnish (optional) FOR THE CHOCOLATE GANACHE

✔ ½ cup chopped dark chocolate ✔ ½ cup all-purpose cream 1 Grease 2 (4-inch) heatproof bowls or mugs. Set aside.

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February 2017

2 Sift cake flour, cocoa powder, and salt into a bowl. 3 Cream butter and sugar in another bowl using a wooden spoon until smooth. Add egg and vanilla extract; mix until well combined. Add flour mixture and milk; mix until well combined. 4 Divide batter between prepared bowls. Top each with 1 tablespoon chopped chocolate. Cover with parchment paper and foil. 5 Place bowls inside a large lidded pan over high heat. Fill pan with water until halfway up the bowls. Cover and steam for 18 to 20 minutes or until firm. Remove bowls from the pan and place on a wire rack to cool slightly. 6 Make the chocolate ganache: Mix chocolate and cream in a microwaveable bowl. Microwave on low at 30-second intervals until chocolate is melted. Let cool. 7 Pour ganache over bowls. Serve warm, topped with whipped cream or ice cream. Garnish with nuts and chocolate shavings, if using.

PHOTOGRAPHY: MIGUEL NACIANCENO. STYLING: ANNA FELIPE. MAKEUP: CHRISTINE ROJAS-LAVIÑA. HAIR: EDDIE MAR CABILTES.

FONDANT AU CHOCOLAT (FRENCH CHOCOLATE FONDANT)


BY SHARLENE TAN

ast year marked the rise of salted egg as a popular ingredient in many dishes and packaged food products. Golden yolk chips, in particular, were so popular that a number of local businesses made their own versions of the Singaporean hit. The demand for salted egg products continues in 2017, and this recipe will surely be a great addition to any menu. (People are still clamoring for the salted egg yolk flavor, so there’s actually no need to push your staff to sell the product!) Some cooking tips: Choose the saltiest eggs you can find—the taste will rise above the other flavors, even when other ingredients are tossed into the mix. You can also use packaged salted egg yolks, which are sold in some Chinese groceries. They may require steaming before use, but you will be rewarded with a more authentic flavor and a greater yield compared to using the yolks from regular salted eggs. Let me know which one works better for you. Happy cooking!

SALTED EGG YOLK CHICKEN WINGS Serves 4 Prep Time 10 minutes Cooking Time 15 minutes ✔ ✔ ✔ ✔ ✔

vegetable oil, to deep-fry 12 chicken wings salt and pepper ¹⁄3 cup all-purpose flour 1 teaspoon baking powder

PHOTOGRAPHY: PATRICK MARTIRES, DAIRY DARILAG (PORTRAIT). PROP STYLING: PAULYNN CHANG AFABLE. HAIR AND MAKEUP: VIDA NON JAUCIAN.

FOR THE SALTED EGG YOLK SAUCE

✔ 3 tablespoons butter ✔ 1 tablespoon minced garlic ✔ 1 bird’s eye chili (siling labuyo), seeded and chopped ✔ 20 curry leaves or basil leaves ✔ yolks from 4 salted eggs, mashed ✔ 1 teaspoon yellow curry powder ✔ 1 teaspoon sugar 1 Preheat oil in a deep pan over high heat. Season chicken with salt and pepper. 2 Combine flour and baking powder. Dredge chicken in mixture. Deep-fry until golden. Drain on a wire rack. 3 Make the sauce: Heat butter in a pan over medium heat. Sauté garlic, chilies, and curry leaves. Add salted egg yolks, curry powder, and sugar. 4 Toss in chicken wings and mix until coated.

ABOUT THE COLUMNIST

A food stylist by profession and one of the brains behind The Clubhouse in Robinsons Magnolia, Sharlene Tan spends most of her time testing and tasting recipes, dining out, teaching friends how to cook, and styling food for the camera. Visit her website at www.sharlenetan. com or follow her on Instagram @theshartan.

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February 2017


30

MIN MEAUTE LS fo r ev o f t h e r y d ay e we ek

Shrimp and Green Bean Stir-fry

Put food on the table, fast! This easy stir-fry will be your go-to dinner on busy weeknights.

PHOTOGRAPHY: TOTO LABRADOR. RECIPES AND FOOD PREPARATION: MIRA ANGELES. STYLING: TRINKA GONZALES.

Serves 3 Prep Time 15 minutes Cooking Time 15 minutes ✔ 2 tablespoons vegetable oil ✔ 2 cloves garlic, minced ✔ 1 medium red onion, sliced ✔ 500 grams large shrimp, peeled and deveined ✔ 250 grams green beans, sliced into ½-inch pieces ✔ 2 tablespoons oyster sauce ✔ salt and pepper ✔ steamed rice, to serve 1 Heat oil in a pan over medium heat. Sauté garlic and onions until translucent. 2 Add shrimps and cook until they turn orange. 3 Add green beans and oyster sauce; cook for 10 minutes. Season with salt and pepper. Serve with steamed rice. www.yummy.ph

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February 2017


Serves 6 Prep Time 10 minutes Cooking Time 20 minutes ✔ 1 kilo white fish fillets (sole, cream dory, or lapu-lapu), sliced into 2-inch pieces ✔ salt and pepper ✔ ¼ cup all-purpose flour ✔ ½ cup plus 2 tablespoons vegetable oil, divided ✔ ½ head garlic, chopped finely ✔ 2 medium red onions, chopped ✔ 1 (180-gram) can tausi, drained and rinsed ✔ 1 medium red bell pepper, cored and sliced ✔ 1 medium green bell pepper, cored and sliced ✔ ½ cup soy sauce ✔ ¼ cup oyster sauce ✔ ½ teaspoon sugar ✔ ¼ cup cornstarch, dissolved in ½ cup water ✔ green onions, to garnish (optional)

1 Season fish with salt and pepper. Marinate for 5 to 10 minutes. 2 Dredge fish in flour. 3 Heat ½ cup vegetable oil in a deep pan over medium heat. Deep-fry fish until golden brown, about 5 to 8 minutes. Drain on paper towels. Set aside. 4 Heat 2 tablespoons vegetable oil in a wok over high heat. Sauté garlic and onions. Add tausi and cook for 1 to 2 minutes. Add ½ cup water and simmer for 2 to 3 minutes. 5 Add bell peppers, soy sauce, oyster sauce, and sugar; cook for 1 to

2 minutes. Stir in cornstarch mixture; simmer until thick. 6 Add fried fish and stir for 2 to 3 minutes until coated. Season with salt and pepper. Garnish with green onions.

Fish and Vegetables with Tausi

Bring the familiar, comforting flavors of Chinese cuisine to your dinner table with this dish.

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February 2017


Mushroom and Chicken Penne

Creamy, filling, and comforting, this pasta dish is sure to please both kids and grown-ups.

Serves 4 Prep Time 10 minutes Cooking Time 20 minutes ✔ 450 grams penne noodles ✔ ¼ cup vegetable oil ✔ 1 clove garlic, minced ✔ 1 (100-gram) can button mushrooms (pieces and stems), drained ✔ 100 grams fresh shiitake mushrooms, sliced ✔ 100 grams fresh oyster mushrooms, sliced ✔ 250 grams skinless chicken breast fillets, sliced ✔ 1 (200-gram) pack sweet ham, sliced into strips ✔ salt and pepper ✔ 1 tablespoon butter ✔ 1 (240-ml) pack all-purpose cream ✔ ¼ cup grated Parmesan cheese

1 Bring a large pot of salted water to a boil. Cook penne until al dente, about 8 to 10 minutes; drain. 2 Heat oil in a large pan over medium heat. Add garlic and mushrooms; cook until mushrooms are tender. 3 Add chicken and ham. Season to taste with salt and pepper. Mix in butter and cream. Cook until chicken is cooked through. 4 Toss cooked penne with mushroom-andchicken mixture in a bowl. Sprinkle with Parmesan cheese.

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February 2017


Serves 4 Prep Time 10 minutes Cooking Time 20 minutes ✔ 3 tablespoons vegetable oil ✔ 1 kilo skinless chicken breast fillets, sliced into 2-inch cubes ✔ salt and pepper ✔ 1 (14½-ounce) can stewed tomatoes ✔ 1 medium red bell pepper, sliced ✔ 1 medium green bell pepper, sliced ✔ 1 medium red onion, quartered ✔ 3 large cloves garlic, chopped ✔ ½ teaspoon ground cumin ✔ 1 tablespoon dark brown sugar

1 Heat oil in large skillet over high heat. Season chicken with salt and pepper; sauté until brown, about 2 minutes per side. 2 Add stewed tomatoes, bell peppers, onions, garlic, cumin, and brown sugar. Reduce heat to medium and simmer, uncovered, until chicken is cooked through, about 10 minutes. Turn chicken halfway through cooking time. 3 Continue simmering until sauce is slightly thick, about 5 minutes. Season with salt and pepper.

Chicken with Mexican Tomato Sauce

This one-pan dish is perfect for novice cooks. Serve it with steamed rice or warmed tortillas on the side to round out your meal.

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February 2017


This week's grocery list PRODUCE 1 head lettuce 4 medium tomatoes 4 medium red onions 3 medium white onions 2 heads garlic 2 medium red bell peppers 2 medium green bell peppers 250 grams green beans 100 grams fresh shiitake mushrooms 100 grams fresh oyster mushrooms STAPLES vegetable oil salt and pepper white sugar dark brown sugar all-purpose flour butter cornstarch oyster sauce soy sauce DAIRY 1 (125-gram) pack plain yogurt 1 (240-ml) pack all-purpose cream Parmesan cheese MEAT, POULTRY, AND FISH 1¼ kilos skinless chicken breast fillets 1 kilo beef sirloin, sliced thinly 1 kilo white fish fillets (sole, cream dory, or lapu-lapu) 500 grams large shrimp 1 (200-gram) pack sweet ham MISCELLANEOUS 450 grams penne noodles 1 (14½-ounce) can stewed tomatoes 1 (180-gram) can tausi 1 (100-gram) can button mushrooms (pieces and stems) chili powder ground cumin ground turmeric

Beef Shawarma Rice

Turn the popular beef wrap into a hefty rice bowl. It’s a complete meal on its own, or can be paired with grilled veggies for a Mediterranean-inspired dinner.

Serves 6 Prep Time 15 minutes Cooking Time 15 minutes ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔

1 teaspoon ground cumin ½ teaspoon ground turmeric 1 teaspoon salt ½ teaspoon ground black pepper 1 (125-gram) pack plain yogurt 1 kilo beef sirloin, sliced thinly 2 tablespoons vegetable oil steamed rice, to serve 1 head lettuce, shredded

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February 2017

✔ 4 medium tomatoes, sliced and seeded ✔ 3 medium white onions, sliced 1 Combine cumin, turmeric, salt, pepper, and yogurt in a bowl. Add beef and mix. Marinate for 10 to 15 minutes. 2 Heat oil in a pan over medium heat. Sauté beef. Add marinade and simmer for 10 minutes or until sauce is reduced by half. 3 Portion rice among bowls. Top with lettuce, tomatoes, onions, and beef.


Celebrities, athletes, writers, artists, BUSINESSMEN, AND PUBLIC SERVANTS

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Dinner for two Add excitement to your Valentine celebration by whipping up this spicy menu.

THE MENU Cream of Mushroom Soup With Crispy Shiitake Chips

PHOTOGRAPHY: DAIRY DARILAG. RECIPES AND FOOD PREPARATION: ISI G. LAUREANO. STYLING: IDGE MENDIOLA.

Cheesy Spaghetti with Dill and Green Peppercorn Sauce

Spiced Fish with Caramelized Tomatoes and Onions

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Nutella Brioche, Mascarpone, and Spicy Strawberry Jam Trifle February 2017


Cream of Mushroom Soup with Crispy Shiitake Chips

Start your meal with a warm, tasty bowl. Adding miso paste to classic cream of mushroom soup gives it depth of flavor. Serves 2 Prep Time 20 minutes Cooking Time 1 hour ✔ 7 tablespoons olive oil, plus more to serve ✔ 1 large stalk leek, white and light green parts only, sliced thinly ✔ 1 small white onion, sliced thinly ✔ 3 medium cloves garlic, sliced thinly ✔ 450 grams fresh white button mushrooms, cleaned and sliced thinly ✔ 2 cups fresh shiitake mushrooms, cleaned and sliced thinly, divided ✔ 1 tablespoon all-purpose flour ✔ 1 cup dry sherry or white wine ✔ 1 tablespoon soy sauce

✔ 1 tablespoon spicy miso paste (available in Korean groceries) ✔ 2 cups vegetable or chicken stock ✔ 6 sprigs fresh thyme ✔ 2 bay leaves ✔ 1 cup all-purpose cream ✔ 1 tablespoon cold butter ✔ salt and freshly ground black pepper ✔ 2 tablespoons vegetable oil 1 Heat olive oil in a large saucepan over medium-low heat. Add leeks, onions, and garlic; cook, stirring frequently, until soft, about 8 minutes. 2 Add button mushrooms and half the shiitake mushrooms; cook, stirring, until liquid evaporates, about 10 minutes.

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February 2017

3 Add flour and cook for 30 seconds. Add wine and cook, scraping the bottom of the pan, until thick, about 1 minute. 4 Stir in soy sauce and miso paste. Add stock, thyme, and bay leaves. Simmer for 30 minutes over low heat. Add cream and butter. Season with salt and pepper. 5 Place remaining shiitake mushrooms and vegetable oil in a nonstick pan over medium-low heat. Cook, stirring continuously, until browned and crispy. Season to taste with salt and pepper. Let cool. 6 Divide soup between two bowls. Top with crispy shiitake mushrooms and drizzle with olive oil.


Cheesy Spaghetti with Dill and Green Peppercorn Sauce

It only takes a few ingredients and less than 30 minutes to whip up this tasty pasta dish! It’s the perfect side to a hearty, flavor-packed main. Serves 2 Prep Time 10 minutes Cooking Time 15 minutes ✔ 4 tablespoons feta cheese, crumbled ✔ 4 tablespoons sour cream ✔ 3 tablespoons chopped fresh dill, plus extra sprigs to garnish ✔ a handful of chopped green onions ✔ ½ tablespoon green peppercorns (available at Rustan’s and Santis) ✔ 400 grams spaghetti noodles ✔ salt 1 Combine feta cheese, sour cream, dill, green onions, and peppercorns in a bowl. Mix well. 2 Cook spaghetti according to package directions. 3 Immediately add cooked spaghetti to the feta mixture and toss well to combine. Season with salt. Garnish with dill sprigs. Serve immediately.

Spiced Fish with Caramelized Tomatoes and Onions

This year, change up your roster of main dishes! Serve whole roasted fish instead of the usual beef and pork. It’s a light yet satisfying alternative.

Serves 2 Prep Time 15 minutes Cooking Time about 1 hour ✔ ½ cup butter ✔ 2 tablespoons olive oil, plus extra to grease ✔ 3 medium white onions, cut into wedges ✔ 2 whole fish (apahap, dalagang bukid, maya-maya, or talakitok), gutted, scaled, and scored ✔ 2 cloves garlic, minced, plus 3 heads to roast ✔ 2 bird’s eye chilies (siling labuyo), seeded and chopped finely ✔ 5 finger chilies (siling pangsigang), 2 chopped, 3 kept whole ✔ 1 lemon, zested and sliced

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✔ salt and black pepper ✔ 1 cup cherry tomatoes 1 Heat butter and olive oil in a pan over low heat. Add onions and cook until golden and caramelized, about 25 minutes. Set aside. 2 Preheat oven to 350ºF. 3 Rub fish all over with minced garlic, chopped chilies, and lemon zest. Season with salt and black pepper. Place lemon slices inside cavities. Arrange fish, tomatoes, whole finger chilies, and garlic heads on a greased baking pan. 4 Roast in the preheated oven until fish flakes easily, about 20 minutes. Add caramelized onion wedges to the pan during the last 10 minutes of roasting.


Nutella Brioche, Mascarpone, and Spicy Strawberry Jam Trifle End your romantic meal with a symphony of flavors and textures. The spicy strawberry jam is a fun surprise! Serves 2 Prep Time 30 minutes Cooking Time 20 minutes ✔ 4 thick slices brioche or white bread ✔ melted butter, to brush

1 cup mascarpone cheese 1 tablespoon honey 2 tablespoons brandy 2 tablespoons chocolatehazelnut spread (we used Nutella) ✔ whipped cream, to serve ✔ ground cinnamon, to serve ✔ ✔ ✔ ✔

FOR THE SPICY STRAWBERRY JAM

✔ 2 cups fresh strawberries, cleaned ✔ 2 tablespoons cane or coconut vinegar ✔ 1 cup sugar ✔ pinch of ground cinnamon ✔ 1 teaspoon salt ✔ 2 to 3 bird’s eye chilies (siling labuyo) ✔ 1 star anise ✔ 2 cloves 1 Preheat oven to 350ºF. Line a baking tray with parchment paper. 2 Slice bread into 1-inch cubes. Brush with butter. Arrange on baking tray in a single layer. Toast in the oven, turning halfway through baking, until golden brown, about 8 minutes. Cool on tray. 3 Make the spicy strawberry jam: Toss strawberries, vinegar, and sugar in a bowl. Let stand for 20 minutes. Transfer to a saucepot. Add cinnamon, salt, chilies, star anise, and cloves. Simmer until thick, about 10 to 15 minutes. Set aside. 4 Combine mascarpone cheese, honey, and brandy in a bowl. Mix well. 5 Spread Nutella on one side of half the bread cubes. Spread jam on remaining bread cubes. 6 Layer bread and mascarpone mixture in glasses. Top with whipped cream and cinnamon.

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STICKY SITUATION

Indulge in all things glazed and gooey! We give you recipes for ribs, buns, and other finger-lickin’ dishes to keep you satisfied. Photography by Michael Angelo Chua Recipes and Food Preparation by Christa Mendiola Styling by Idge Mendiola


Sticky Hazelnut and Salted Caramel Buns PAGE 41

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February 2017


Honey-Bourbon Glazed Ribs

Honey and bourbon give these meaty chunks a sweet, smoky finish and a hint of spice. Enjoy them with baked potatoes and slaw. Serves 6 Prep Time 20 minutes Cooking Time 2 hours ✔ 2 cups white vinegar ✔ 6 bay leaves ✔ ½ teaspoon ground cinnamon ✔ ½ cup brown sugar ✔ ¼ cup salt ✔ 1 medium red onion, quartered ✔ 2 kilos American ribs, cleaned

FOR THE HONEYBOURBON GLAZE

✔ 1 cup bourbon (we used Jim Beam) ✔ ½ cup honey ✔ ½ cup white vinegar ✔ ¼ cup Worcestershire sauce ✔ 1 tablespoon Dijon mustard ✔ 1 teaspoon smoked paprika ✔ 1 tablespoon salt

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1 Combine 8½ cups water, vinegar, bay leaves, cinnamon, sugar, salt, and onions in a large pot. Bring to a boil then add ribs. Reduce heat to medium, cover, and simmer until pork is tender, about 50 minutes. Let ribs cool in the pot. Set aside. 2 Make the honey-bourbon glaze: Combine all ingredients in a medium saucepan. Bring to a boil then lower heat and simmer

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February 2017

for 15 to 20 minutes. Set aside. 3 Prepare a charcoal grill over medium-high heat. 4 Drain ribs and cut into serving pieces. Brush with glaze and place, meat side down, on the grill. Grill for 2 to 3 minutes or until slightly charred. Turn ribs over, brush with more glaze, and continue grilling until caramelized. Serve hot.


Miso-glazed Salmon

It takes only a handful of ingredients to make this Japaneseinspired dish. This one’s perfect for a quick, fuss-free meal. Serves 6 Prep Time 10 minutes, plus marinating time Cooking Time 15 minutes ✔ 1 kilo salmon fillets ✔ 2 tablespoons ginger juice, divided (see tip) ✔ 1 tablespoon mirin ✔ 2 tablespoons Japanese brown miso paste ✔ ¼ cup sugar ✔ 1 tablespoon vegetable oil ✔ chopped chives, to garnish (optional) 1 Rub salmon with 1 tablespoon ginger juice. Chill for 30 minutes. 2 Combine mirin and remaining ginger juice in a small saucepan

over medium heat. Bring to a boil then lower heat and simmer for 2 minutes. Stir in miso paste and mix until smooth. Add sugar and 1 tablespoon water. Reduce heat to very low and simmer until thick, about 10 minutes. 3 Heat a grill pan until smoking. Add oil and cook salmon, skin side down, about 3 minutes. Turn salmon over and cook for 3 to 5 minutes or until fish flakes easily when pierced with a fork. Make sure not to overcook it. (Alternatively, after turning the salmon, you can finish cooking it in a 400ºF preheated oven.) 4 Transfer to a serving plate and brush with glaze. Sprinkle with chives.

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TO MAKE GINGER JUICE,

grate ginger finely then squeeze out all the juice. Strain and use as needed.

February 2017


Date and Walnut Butterscotch Pudding page 41 www.yummy.ph

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February 2017


Tamarind-Caramel Shrimp Skewers

The usual sweet-and-sour sauce gets an update in this recipe. We used tamarind paste and fresh orange juice to glaze juicy shrimp. Use the glaze on fish fillets and chicken cutlets, too! Serves 4 Prep Time 30 minutes Cooking Time 10 minutes ✔ 1 tablespoon sinigang sa sampalok paste (we used Mama Sita) ✔ ¼ cup fresh orange juice ✔ 2 tablespoons light soy sauce ✔ 2 teaspoons lemon juice ✔ 1 tablespoon brown sugar ✔ ¼ teaspoon red pepper flakes ✔ 20 large shrimp, trimmed ✔ 1 fresh seedless navel orange, cut into half-moons

in a bowl. Add shrimps and marinate for 30 minutes. 3 Thread shrimps onto skewers, alternating with orange wedges. 4 Simmer remaining marinade until thick, about 5 to 10 minutes. Set aside. 5 Grill shrimp skewers on a grill pan until they turn pink, about 3 minutes per side. Brush occasionally with marinade.

1 Soak bamboo skewers in water to prevent burning. 2 Combine sinigang sa sampalok paste, orange juice, soy sauce, lemon juice, brown sugar, and red pepper flakes

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FROM PAGE 35

Korean Sesame Drumsticks

We’ve made the fastfood favorite even better! Complete the meal with a bowl of kimchi fried rice. Serves 6 Prep Time 20 minutes Cooking Time 30 minutes ✔ ¼ cup brown sugar ✔ 1 tablespoon soy sauce ✔ 1 tablespoon gochujang (Korean sweet chili paste) ✔ ¹⁄³ cup soju (Korean liquor, available in supermarkets) ✔ 3 cloves garlic, chopped finely ✔ 2 teaspoons grated fresh ginger ✔ 1 teaspoon sesame oil ✔ vegetable oil, to deep-fry ✔ 1½ kilos chicken drumsticks ✔ ½ teaspoon salt ✔ 2 tablespoons potato starch ✔ 1 tablespoon toasted sesame seeds 1 Combine brown sugar, soy sauce, gochujang, soju, garlic, ginger, and sesame oil in a pan over medium-low heat. Simmer until thick, about 5 to 10 minutes. Set aside. 2 Heat oil in a deep pan over medium heat. Season chicken with salt then toss in potato starch. Deep-fry until golden, 12 to 15 minutes. Drain on a wire rack. 3 Toss chicken in prepared sauce. Sprinkle with toasted sesame seeds.

Sticky Hazelnut and Salted Caramel Buns

It’s time to give cinnamon rolls a break! Try these crisp-onthe-outside, soft-on-the-inside gooey buns. Makes 24 Prep Time 30 minutes, plus proofing time Baking Time 25 to 30 minutes FOR THE DOUGH

✔ 2 tablespoons instant yeast ✔ 1¼ cups fresh milk ✔ ¼ cup sugar ✔ 1½ teaspoons salt ✔ 3½ cups bread flour ✔ 1 medium egg ✔ ¼ cup unsalted butter ✔ vegetable oil, to grease FOR THE FILLING

✔ 1 cup brown sugar ✔ 1 teaspoon ground cinnamon ✔ ¼ teaspoon salt ✔ ½ cup unsalted butter, softened FOR THE SALTED CARAMEL GLAZE

1 Make the dough: Dissolve yeast in milk. In the bowl of an electric mixer fitted with the dough hook attachment, combine sugar, salt, flour, and egg. Knead on low for 4 minutes, scraping down the sides of the bowl. Add butter and knead on medium speed until smooth and elastic, about 5 minutes. 2 Transfer to a lightly oiled bowl and cover with a damp piece of cloth. Allow to rise for 1 hour. 3 Meanwhile, make the filling: Combine brown sugar, cinnamon, and salt in a bowl. Set aside. 4 Punch down dough and roll into a rectangle, about ¼ inch thick. Spread butter on dough and sprinkle with cinnamon mixture. Take one long side of the rectangle and roll into a log. Pinch edges to seal. Cover with a damp piece of cloth and allow to rest for 30 minutes. 5 Make the salted caramel glaze: Melt butter in a pan over medium heat. Add remaining ingredients. Bring to a boil then lower heat and simmer until golden and glossy, about 5 minutes. 6 Pour half the glaze into 2 (8x10-inch) parchment paperlined baking pans. Set aside remaining glaze. 7 Preheat oven to 350ºF. 8 Cut dough into 2-inch-wide pieces and arrange on prepared baking trays. Allow to rise until double in size, about 35 minutes. Brush buns with egg wash. Bake in the oven until golden brown, about 25 to 30 minutes. Drizzle with remaining glaze and sprinkle hazelnuts on top.

✔ ½ cup unsalted butter ✔ ¾ cup dark brown sugar ✔ ¾ cup heavy cream ✔ ¹⁄³ cup honey ✔ ¼ teaspoon salt ✔ egg wash (white from 1 medium egg mixed with 1 tablespoon water) ✔ 1¾ cups peeled hazelnuts, roasted and chopped

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FROM PAGE 38

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February 2017

Date and Walnut Butterscotch Pudding

Making this dessert is easier than you think! Top it with nuts and cranberries for texture. Serves 6 Prep Time 30 minutes Baking Time 1 hour ✔ 200 grams pitted dates, chopped ✔ ¾ teaspoon baking soda ✔ ¾ cup brown sugar ✔ 1¹⁄³ cups unsalted butter ✔ 2 medium eggs ✔ ½ cup chopped walnuts, plus extra to top ✔ 1 cup self-rising flour ✔ dried cranberries, to top (optional) FOR THE BUTTERSCOTCH SAUCE

✔ ¼ cup butter ✔ 1 cup heavy cream ✔ 1 cup brown sugar ✔ ¹⁄³ cup dark rum

1 Preheat oven to 350ºF. 2 Combine dates and 1½ cups water in a saucepan over medium heat. Bring to a boil. Add baking soda and stir. Remove from heat. Set aside. 3 In the bowl of an electric mixer fitted with the whisk attachment, cream sugar and butter until fluffy. Add eggs, date mixture, and nuts. Fold in flour. 4 Pour batter into 6 greased and lightly floured mini Bundt molds until ¾ full. Place molds in a baking pan. Fill pan with hot water halfway up the molds. Bake in the oven for 1 hour or until a toothpick inserted in the center comes out with a few moist crumbs. 5 Make the butterscotch sauce: Combine all ingredients except rum in a saucepan. Bring to a boil then lower heat and simmer, stirring occasionally, until thick, about 10 to 15 minutes. Add rum and simmer for 2 minutes. 6 Unmold then serve pudding topped with butterscotch sauce and garnished with walnuts and dried cranberries, if desired.


Certain ingredients are made for each other. Let these flavor combinations inspire you to experiment in the kitchen, ultimately creating dishes of your own.

Match made in heaven

Photography by Miguel Nacianceno Recipes by Lhas Alvarez Styling by Rachelle Santos Illustrations by Jon Tolentino

White Chocolate Cupcakes with StrawberryBasil Frosting, page 49

Fresh basil instantly brightens up the classic pairing! Use this combo to make crepes and a strawberry-and-basil-topped cheesecake. www.yummy.ph

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This is a classic combination popular in German and other European cuisines. Roast a whole bacon-wrapped, sauerkraut-stuffed pork loin then serve it with mustard gravy, or make a pulled pork sandwich topped with crispy bacon, sauerkraut, and grainy mustard.

Pork and Pasta with BaconMustard Sauce, page 48

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February 2017


Grilled Beef Ribs with Mushroom Beer Gravy, page 48

FOR FALL-OFFTHE-BONE RIBS,

braise the ribs in its marinade plus 1 cup water for 1½ hours or until tender. Drain then cook on a hot grill just before serving.

Earthy ingredients like bay leaves and mushrooms go well with beef. Use this flavor combination to make a hearty stew or a beefy ragu tossed in gnocchi.

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February 2017


The bright flavor of basil and the zing from garlic are perfect for sweet, mild-tasting shrimp. Make homemade pizza topped with lime-marinated shrimp, roasted garlic, jalapeĂąo slices, and fresh basil, or try your hand at a cold shrimp pasta salad with a zesty garlic-basil dressing.

Stir-fried Shrimp with Basil and JalapeĂąos, page 48

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February 2017


Baked Halibut with Tapenade, page 49

This is a classic combination in Mediterranean cooking. Use it to make fish tacos with a tomato, olive, and anchovy salsa, or grilled fish with olives and a lettuce salad dressed with a lemon-anchovy vinaigrette.

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February 2017


The addition of ginger to this meat and veg pairing gives it an Asian touch. Use this combination to make a quick stir-fry and a comforting chicken noodle soup.

Ginger-Soy Roasted Chicken with Asparagus, page 49

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February 2017


3 Drain half of the oil from the pan. Heat pan and sauté bacon. Add onions and garlic; sauté until fragrant. 4 Add stock and bring to a boil. Add cream and simmer over low heat for 1 to 2 minutes. 5 Add mustard, mix well, and season to taste with salt and pepper. Turn off heat and add cooked pasta; mix well. Transfer pasta to plates or a platter. 6 Slice pork into strips and place on top of pasta. Top with sauerkraut and garnish with parsley leaves, if desired.

1 Marinate shrimp in fish sauce for 10 minutes. 2 Heat oil in a pan over mediumhigh heat. Add garlic and sauté for 1 to 2 minutes or until light brown. Remove garlic from the pan and set aside. 3 Add shrimp to the pan. Sauté for 3 to 4 minutes or until pink. 4 Add jalapeños and mix well. Turn off heat. Add basil leaves and fried garlic. Toss to mix. Season to taste with salt and pepper. Transfer to a serving dish and serve hot.

Pork and Pasta with BaconMustard Sauce

For a heftier meal, serve the chops whole topped with sauerkraut and the creamy pasta on the side. Serves 4 Prep Time 10 minutes Cooking Time 15 to18 minutes ✔ 4 (150- to 180-gram) pork chops ✔ salt and pepper ✔ ¼ cup olive oil ✔ ¹⁄³ cup butter ✔ ¾ cup sliced bacon ✔ ¼ cup chopped white onions ✔ 2 tablespoons chopped garlic ✔ 1 cup chicken stock ✔ 2 cups heavy cream ✔ 1½ tablespoons Dijon mustard ✔ 400 grams spaghetti, cooked according to package directions ✔ ¾ cup store-bought sauerkraut ✔ parsley leaves, to garnish (optional) 1 Season pork chops with salt and pepper on both sides. 2 Heat oil and butter in large frying pan over medium-high heat. Fry pork chops in batches until light golden brown, about 2 minutes per side. Remove pork chops from pan and set aside.

Stir-fried Shrimp with Basil and Jalapeños

Grilled Beef Ribs with Mushroom Beer Gravy

Quick meals call for easy stirfries. Pair this with garlic rice or toss it with noodles for an instant pasta dish.

Feel free to use other beef cuts like the tender rib eye and sirloin. Serve the chunks with mashed or roasted potatoes.

Serves 4 Prep Time 10 minutes Cooking Time 8 to10 minutes ✔ 500 grams large shrimps, peeled and deveined with tails left on ✔ 1 teaspoon fish sauce (patis) ✔ 2 tablespoons olive oil ✔ 3 tablespoons sliced garlic ✔ ¼ cup sliced bottled jalapeños ✔ ¼ cup fresh basil leaves ✔ salt and pepper

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Serves 3 to 4 Prep Time 10 minutes, plus marinating time Cooking Time 40 to 50 minutes FOR THE MARINADE

✔ 2 tablespoons Dijon mustard ✔ 1 tablespoon brown sugar ✔ 1 tablespoon chopped garlic ✔ 1 tablespoon apple cider vinegar

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✔ 2 tablespoons soy sauce ✔ 2 tablespoons olive oil ✔ salt and pepper ✔ 800 grams beef short ribs ✔ 2 tablespoons canola oil, to grill FOR THE GRAVY

✔ 1 tablespoon olive oil ✔ 5 tablespoons butter, divided ✔ 2 tablespoons chopped white onions ✔ 1 tablespoon chopped garlic ✔ 2 bay leaves ✔ 1 cup sliced fresh button mushrooms ✔ 2 tablespoons all-purpose flour ✔ 1 cup beer ✔ ½ beef bouillon cube ✔ 1½ teaspoons brown sugar ✔ salt and pepper 1 Make the marinade: Combine all ingredients in a bowl and mix well. Pour marinade over beef; cover and refrigerate for at least 4 hours. 2 Make the gravy: Heat oil and 2 tablespoons butter in a saucepan. Sauté onions, garlic, bay leaves, and mushrooms for 3 to 4 minutes. 3 Add 1 tablespoon butter and allow to melt. Add flour and cook until flour is lightly browned. 4 Add beer and bring to a boil. Reduce heat and simmer for 5 minutes. 5 Add 1 cup water, beef bouillon, and sugar. Season to taste with salt and pepper. Turn off heat and stir in the rest of the butter. Transfer to a serving bowl. 6 Remove meat from the refrigerator 10 minutes before grilling. Heat oil on a grill pan. Grill beef until cooked through, about 4 to 5 minutes per side. Constantly turn and baste the meat with the marinade while grilling. Serve with gravy.


3 Lightly season fish with salt and pepper. Arrange on prepared baking sheet and drizzle with olive oil. 4 Spread tapenade over fish. Cover with foil and cook for 12 to 14 minutes or until fish is cooked through. Transfer to a serving dish. Garnish with basil.

Baked Halibut with Tapenade

This dish is perfect for a light and wholesome meal. No oven? Simply use a steamer or a turbo broiler! Serves 4 to 5 Prep Time 15 minutes Cooking Time 12 to 14 minutes FOR THE TAPENADE

✔ 1 cup pitted black olives ✔ 1½ tablespoons capers ✔ 2 tablespoons olive oil ✔ 2 tablespoons fresh basil leaves ✔ ½ tablespoon chopped garlic ✔ 2 teaspoons anchovies ✔ salt and freshly ground black pepper ✔ 800 grams halibut or any white fish fillet, sliced into 4x2-inch pieces ✔ salt and freshly ground black pepper ✔ 1 tablespoon olive oil ✔ basil leaves, to garnish 1 Make the tapenade: Combine all ingredients in a food processor and blitz until coarsely chopped. Season to taste with salt and pepper. Set aside. 2 Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Ginger-Soy Roasted Chicken with Asparagus

Here’s a simple dish that pairs well with both steamed and fried rice. You can make this recipe using a whole roasted chicken, stuffing the leeks in the cavity for added flavor. Serves 4 Prep Time 15 minutes Cooking Time 50 minutes ✔ 1 tablespoon grated ginger ✔ ½ tablespoon chopped garlic ✔ 2 teaspoons brown sugar ✔ ¼ cup soy sauce ✔ ½ tablespoon canola oil, plus extra to drizzle ✔ ground black pepper ✔ 1 kilo (about 4 pieces) chicken leg quarters ✔ 1 bundle leeks ✔ 1 tablespoon sesame oil ✔ 200 grams asparagus ✔ salt ✔ toasted sesame seeds

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1 Combine ginger, garlic, brown sugar, soy sauce, canola oil, and pepper in a bowl. Pour mixture over chicken, cover, and refrigerate for at least 4 hours. 2 Preheat oven to 350ºF. Remove chicken from the refrigerator 10 minutes before roasting. 3 Trim stalks of leeks and separate the leaves. Place leeks on a baking pan, making a bed. Drizzle with extra canola oil. 4 Place chicken on top of leeks. Roast, uncovered, for 40 to 50 minutes or until cooked through. (You can cover the chicken with foil during the last 8 to 10 minutes of cooking to prevent the skin from burning.) 5 Meanwhile, heat sesame oil in a frying pan over high heat. Fry asparagus for 2 minutes. Season to taste with salt and pepper. 6 Remove chicken from the oven, garnish with sesame seeds, and serve with asparagus.

✔ ¾ cup all-purpose flour ✔ ½ teaspoon baking powder ✔ ¼ teaspoon salt ✔ ¼ cup butter, softened ✔ ½ cup sugar ✔ 1 medium egg, at room temperature ✔ ½ teaspoon vanilla extract ✔ ¼ cup whole milk, at room temperature ✔ 60 grams (about ¹⁄³ cup) white chocolate, melted, plus extra grated white chocolate to garnish ✔ 4 strawberries, sliced in half ✔ small fresh basil leaves FOR THE FROSTING

✔ ¼ cup butter, softened ✔ ¾ cup confectioners’ sugar ✔ 1 tablespoon fresh strawberry purée (whiz a couple of strawberries with a bit of water in a blender) ✔ 1 tablespoon chopped basil

1 Preheat oven to 350ºF. Line a regular muffin pan with 8 liners and set aside. 2 Combine flour, baking powder, and salt in a bowl. Mix well and set aside. 3 In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 1 to 2 minutes. 4 Add egg and vanilla; mix until well combined. 5 Gradually add flour mixture. Pour in milk and melted white chocolate. Mix until just combined. 6 Portion batter equally among muffin cups. Bake for 18 to 20 minutes. Transfer cupcakes to a White Chocolate wire rack and cool completely. Cupcakes with 7 While cupcakes are baking, Strawberrymake the frosting: Beat together Basil Frosting butter and confectioners’ sugar Perk up your afternoon with in a bowl. Add strawberry purée these fruity cupcakes and a pot and mix well. Fold in basil. Cover of Earl Grey tea. and chill until ready to use. 8 Spread or pipe frosting on top Makes 8 cupcakes of cooled cupcakes. Garnish with Prep Time 10 minutes strawberry halves, basil leaves, Baking Time 18 to 20 minutes and grated white chocolate.

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February 2017


Salted double chocolate skillet cookie

Prep Time 10 minutes Baking Time 25 to 30 minutes

✔ ¼ cup unsalted butter, softened ✔ ²⁄³ cup brown sugar ✔ 1 large egg, at room temperature ✔ 1 cup all-purpose flour ✔ ½ teaspoon baking soda ✔ ¾ teaspoon sea salt, plus extra to sprinkle ✔ 2 tablespoons unsweetened regular cocoa powder ✔ 1½ cups dark chocolate chunks

Impress loved ones with these show-stopping skillet cookies! Serve them warm and topped with ice cream. Photography by Aldwin Aspillera Recipes & Styling by Chino L. Cruz

1 Preheat oven to 350°F. 2 Mix together butter and sugar in a medium bowl until light and fluffy. Add egg and mix until well combined. 3 Gently fold in flour, baking soda, salt, and cocoa powder until completely absorbed. Stir in dark chocolate chunks. 4 Divide dough between 2 (5-inch) ovenproof skillets (like cast iron). Spread out evenly using a spatula. Bake until edges are golden brown, about 25 to 30 minutes. Sprinkle with sea salt. Serve warm in the skillet.


Matcha, white chocolate, and cranberry skillet cookie Prep Time 10 minutes Baking Time 25 to 30 minutes

✔ ¼ cup unsalted butter, softened ✔ ²⁄³ cup sugar ✔ 1 large egg, at room temperature ✔ 1 cup all-purpose flour ✔ ½ teaspoon baking soda ✔ ¾ teaspoon salt ✔ 1 tablespoon unsweetened matcha powder ✔ 1 cup white chocolate chunks ✔ ¼ cup chopped dried cranberries

Milk chocolate and almond skillet cookie

Prep Time 10 minutes Baking Time 25 to 30 minutes

1 Preheat oven to 350°F. 2 Mix together butter and sugar in a medium bowl until light and fluffy. Add egg and mix until well combined. 3 Gently fold in flour, baking soda, salt, and matcha powder until completely absorbed. Stir in white chocolate chunks and dried cranberries. 4 Divide dough between 2 (5-inch) ovenproof skillets (like cast iron). Spread out evenly using a spatula. Bake in the preheated oven until edges are golden brown, about 25 to 30 minutes. Serve warm in the skillet.

✔ ¼ cup unsalted butter, softened ✔ ¹⁄³ cup white sugar ✔ ¹⁄³ packed cup dark brown sugar ✔ 1 large egg, at room temperature ✔ 1 cup all-purpose flour ✔ ½ teaspoon baking soda ✔ ¾ teaspoon salt ✔ 1 cup milk chocolate chunks ✔ ¼ cup chopped roasted almonds 1 Preheat oven to 350°F. 2 Mix together butter and sugar in a medium bowl until light and fluffy. Add egg and mix until well combined. 3 Gently fold in flour, baking soda, and salt until completely absorbed. Stir in milk chocolate chunks and almonds. 4 Divide dough between 2 (5-inch) ovenproof skillets (like cast iron). Spread out evenly using a spatula. Bake in the preheated oven until edges are golden brown, about 25 to 30 minutes. Serve warm in the skillet. www.yummy.ph

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February 2017


SQUASH GOALS Beneath the tough skin lies firm and flavorful flesh that can be prepared in a myriad of ways. Roast, fry, bake, and purĂŠe your way to the most comforting dishes!

Photography by Patrick Martires Recipes by Melanie Jimenez and Rachelle Santos (pasta) Food Styling by Melanie Jimenez Prop Styling by Trinka Gonzales


✔ 4 tablespoons olive oil ✔ 2 tablespoons chopped white onions ✔ 7 to 8 slices pancetta or bacon, sliced into ¼-inch-wide strips ✔ 1 cup risotto rice (we used Vialone Nano) ✔ ¹⁄³ cup dry white wine ✔ 4 to 5 cups chicken stock ✔ 1 cup diced butternut squash (¼-inch cubes) ✔ 1 cup sliced spinach (¼-inch strips) ✔ 1 cup freshly grated Parmesan cheese, plus extra to garnish ✔ salt and freshly ground black pepper

Risotto with butternut Squash, Spinach, and Pancetta Is cooking new dishes on your list of New Year’s resolutions? Give risotto a try if you’re looking for a weekend project. Serves 4 to 5 Prep Time 20 to 25 minutes Cooking Time 20 to 25 minutes

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February 2017

1 Heat olive oil in a large saucepan over medium-low heat. Cook onions and pancetta until onions are soft. Add rice and cook, stirring, until grains are translucent, about 8 to 10 minutes. 2 Add white wine and allow to evaporate completely, stirring once in a while. 3 Once wine has evaporated, add stock one cup at a time. Shake pan back and forth to minimize stirring. 4 Add squash after adding the fourth cup of stock. Simmer until squash is tender. Add more stock if mixture is too dry. 5 Stir in spinach and turn off heat. Add Parmesan cheese and stir a few times to distribute ingredients evenly. Season to taste with salt and pepper. Serve hot.


Roasted Squash, Beet, and Pumpkin Seed Salad

Got company? Impress guests with this warm salad. It’s mostly hands-off cooking, so you’ve got plenty of time to entertain. Serves 6 Prep Time 15 to 20 minutes Cooking Time 40 to 50 minutes ✔ 600 to 700 grams squash, peeled and cut into 1x½-inch-thick pieces ✔ 3 to 4 tablespoons olive oil ✔ salt and freshly ground black pepper ✔ 4 beets, washed ✔ ½ cup squash seeds, shelled ✔ 6 tablespoons extra virgin olive oil ✔ 3 to 4 tablespoons white wine vinegar ✔ 2 tablespoons chopped flat-leaf parsley, to garnish

FOR THE HERBED YOGURT DRESSING

✔ ¾ cup Greek or plain yogurt ✔ 4 to 5 tablespoons fresh dill, chopped coarsely ✔ 2 tablespoons fresh flat-leaf parsley, chopped coarsely ✔ 2 to 3 tablespoons extra virgin olive oil 1 Preheat oven to 350°F. Prepare 3 baking sheets, lining 2 of the sheets with parchment paper. 2 Toss squash with 2 tablespoons olive oil and arrange in a single layer on a lined pan. Sprinkle with salt and pepper. www.yummy.ph

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February 2017

3 Cut aluminum foil into pieces large enough to cover each beet entirely. Place beets in foil, drizzle with olive oil, fold to seal, then place on unlined pan. Roast squash and beets in the preheated oven until tender, about 15 minutes for the squash and 30 to 35 minutes for the beets. Let cool. Set aside. 4 Place seeds on the other lined pan and roast until toasted and browned, about 8 to 10 minutes. Set aside. 5 Peel beets then cut each into 8 wedges. 6 Place warm vegetables in a large bowl and toss with extra virgin olive oil and white wine vinegar. Season with salt and pepper. 7 Make the dressing: Whisk together all ingredients in a bowl. Season to taste with salt and pepper. Refrigerate until ready to use. 8 Place vegetables on a serving dish and sprinkle with squash seeds. Garnish with chopped parsley. Serve dressing on the side.


Squash Soup with Squash Flower Tempura

Enjoy the tail end of the cold season with a comforting bowl of soup. It’s creamy on its own, but you can add cream to make it even more indulgent. Serves 6 Prep Time 20 to 25 minutes Cooking Time 30 to 45 minutes ✔ ¼ cup olive oil ✔ ¼ cup finely chopped white onions ✔ 3 cups cubed squash (¼-inch cubes) ✔ 2 sprigs fresh thyme ✔ 3 cups chicken stock ✔ salt and freshly ground black pepper FOR THE SQUASH FLOWER TEMPURA

✔ 1½ cups tempura flour (we used Showa) ✔ 1½ to 2 cups vegetable oil, to deep-fry ✔ 20 squash flowers, washed, sepals and pistils removed, and spun-dry using a salad spinner 1 Heat olive oil in a large pot over mediumlow heat. Sauté onions until softened. Add squash and cook over medium-low heat until onions caramelize and edges of the squash pieces lighten in color, about 15 minutes.

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2 Add thyme and chicken stock. Increase heat to medium-high. Bring to a boil then cover pot. 3 Lower heat to medium-low and simmer until squash is tender and just beginning to fall apart, about 20 to 25 minutes. Turn off heat. Purée with an immersion blender. Season to taste with salt and pepper. (If using a regular blender, let mixture cool completely before transferring and blending. Transfer mixture back to pot, heat, and season with salt and pepper before serving.) 4 Make the squash flower tempura: Prepare tempura flour according to package directions. Make sure to keep the batter cold while working. 5 Heat oil for deep-frying in a saucepan over medium-high heat. Dip squash flowers in tempura batter then deep-fry until light golden brown. Drain on paper towels. Garnish soup with squash flowers and serve hot.


Creamy Squash and Mushroom Bacon Pasta

Enjoy your favorite creamy pasta sans the guilt! The secret? Add squash to the sauce and use mushrooms instead of bacon. Serves 4 Prep Time 30 minutes Cooking Time 50 minutes FOR THE MUSHROOM BACON

✔ 2 cups oyster mushrooms ✔ olive oil, to drizzle ✔ salt and pepper

FOR THE CREAMY SQUASH SAUCE

✔ 1 tablespoon olive oil ✔ 1 tablespoon butter ✔ ½ cup chopped white onions ✔ 2 teaspoons minced garlic ✔ 3 cups peeled and diced squash ✔ salt and freshly ground black pepper

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✔ 1 tablespoon finely chopped fresh sage (optional) ✔ 1½ cups chicken stock ✔ ½ cup heavy cream ✔ 350 grams linguine noodles, cooked according to package directions, 1 cup cooking liquid reserved ✔ ¼ cup grated Parmesan cheese, plus extra to serve ✔ ¾ cup glazed pili nuts, chopped coarsely ✔ sage leaves, to garnish (optional) 1 Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 2 Make the mushroom bacon: Place mushrooms in a large bowl. Drizzle with oil and season lightly with salt and pepper. Toss to mix well. Arrange mushrooms in one layer on baking sheets. 3 Roast in the preheated oven for 15 minutes. Turn mushrooms gently and return to the oven. Cook until crisp and golden brown, about 10 to 15 minutes. Transfer to another tray and let cool. Chop coarsely and set aside. 4 Make the creamy squash sauce: Heat oil and melt butter in a large frying pan over medium heat. Sauté onions until translucent. Add garlic and sauté until fragrant. 5 Add squash and season with salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes. Add chopped sage, if using, and cook for 2 more minutes. 6 Add stock and bring to a boil. Reduce heat and simmer until squash is soft and liquid has reduced by half, about 10 to 12 minutes. Turn off heat and let cool slightly. 7 Transfer squash mixture to a blender and purée until smooth. Return puréed squash to pan over medium heat. Add cream. Taste and adjust seasoning. 8 Toss in cooked linguine. Add pasta cooking liquid, 1 tablespoon at a time, if sauce is too thick. Mix in Parmesan cheese. 9 Transfer to a serving dish. Top with mushroom bacon and pili nuts. Sprinkle with extra Parmesan cheese and garnish with sage leaves, if using.


Roast Chicken with Apples and Squash

Squash goes well with earthy herbs. If you can't find rosemary, use fresh thyme instead. Serves 4 Prep Time 20 minutes Cooking Time 30 to 40 minutes ✔ 300 to 350 grams squash, peeled and sliced into 2x½-inch-thick pieces ✔ 2 Granny Smith apples, cored and sliced into 6 pieces each ✔ olive oil, to drizzle ✔ salt and pepper ✔ 4 chicken leg quarters ✔ 3 to 4 sprigs fresh rosemary, torn, plus 3 sprigs whole

1 Preheat oven to 375°F. Line a baking pan with parchment paper. (Alternatively, you can use an ovenproof cast-iron pan.) 2 Toss squash and apples in a bowl with some olive oil. Sprinkle with salt and pepper. Set aside. 3 Lightly drizzle chicken with some olive oil and season heavily with salt, pepper, and torn rosemary. Place chicken on prepared pan and roast for 15 minutes. 4 Add squash and apples to the pan with the chicken. Toss in whole rosemary sprigs. Roast for 15 to 20 minutes or until squash is tender and apples have softened. The chicken’s juices should run clear when pierced with a fork. Serve hot.

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butternut Squash Cupcakes with Cream Cheese Frosting TO MAKE SQUASH PURÉE, boil, steam, or roast squash until tender. Mash and cool completely before using.

Give the usual carrot cupcakes some time off and infuse your mini cakes with the sweet flavor of squash! These treats pair well with a classic cream cheese frosting. Makes 24 Prep Time 15 to 20 minutes Baking Time 15 to 20 minutes FOR THE CREAM CHEESE FROSTING

✔ ½ cup unsalted butter, softened at room temperature ✔ 1 cup cream cheese, softened at room temperature ✔ 1 teaspoon vanilla extract ✔ 3 to 3½ cups confectioners’ sugar, sifted

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✔ 3 medium eggs ✔ 1 cup butternut squash purée (see tip) ✔ 1½ cups packed brown sugar ✔ 1 to 2 teaspoons ground cinnamon or to taste ✔ 1½ teaspoons freshly grated nutmeg ✔ 2¾ teaspoons baking powder ✔ ½ teaspoon baking soda ✔ ½ teaspoon coarse sea salt ✔ ¾ cup vegetable oil ✔ 2 cups all-purpose flour, sifted ✔ ¾ cup milk 1 Preheat oven to 350°F. Line 24 muffin cups with cupcake liners. 2 Make the cream cheese frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip butter, cream cheese, and vanilla until light and completely combined. Add 3 cups sugar and whip until fluffy. If the frosting is too loose, add remaining sugar, 1 tablespoon at a time, until you reach your desired consistency. Set aside. 3 In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and squash purée on medium speed until incorporated. Mix in sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. (The mixture will increase in volume and lighten.) Using a wide rubber spatula, fold in oil, flour, and milk. 4 Portion batter among prepared cups. Bake for 15 to 18 minutes or until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs. Let cool in pans for 10 minutes. Transfer to wire racks to cool completely. 5 Frost cooled cupcakes with cream cheese frosting. Refrigerate to set. Cupcakes will keep in the refrigerator for 2 to 3 days.


SQUASH MARKET

prep talk A SPOON WILL DO THE TRICK when scooping out the seeds, but use a vegetable peeler to remove the skin. If you must use a knife to peel your squash, cut your squash into smaller, more manageable pieces first. WHEN SLICING SQUASH, especially the butternut variety, be sure to cut a small bit off of the stem end for stability. Stand it up on the flat end, and cut it in half using a sharp knife. ROAST YOUR SQUASH BEFORE USING IT IN RECIPES. Roasting intensifies flavors so you get a tastier end product. You can roast your squash until your desired texture is reached and then use it for soup and risotto.

local Squash

Local squash (kalabasa) is a large, round, and ridged gourd with greenish yellow skin. Its sweet flavor and starchy texture go well with dishes using coconut milk like ginataang tilapia, sitaw, at kalabasa. Squash also pairs well with the flavors of bacon, onions, apples, sage, cinnamon, and maple syrup. Kalabasa’s young and tender shoots are also edible and make for delicious salads and vegetable stir-fries. Butternut squash is nutty and sweet in flavor. It is characterized by its long, curvy, and heavy-bottomed shape that resembles a bell. It is often roasted to bring out and concentrate its sweet flavor. After roasting, it can be mashed, tossed in salads and stews, or puréed and made into soups and desserts. When cooked, the flesh of spaghetti squash separates into yellow noodle-like strands. Roast the squash then serve the strands with sauce, like pasta. You can also bake the strands into squash bowls, use them in salads and casseroles, and turn them into pizza crust. Squash blossoms are the edible flowers of the squash plant. Available at farmers’ markets and select supermarkets, they are delicate and must be cooked immediately, ideally within the same day. They are popularly stuffed and fried.

Butternut Squash

Rich in a variety of vitamins and minerals, pumpkin seeds are roasted to release their full flavor. Use them to add texture to salads and soups. They also make for a healthy, crunchy snack.

Pumpkin Seeds Squash Blossoms

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Nayna Katigbak

David Hanson

SPECIAL THANKS TO SEDA ATRIA AND BERRY MARFORI.

A return trip to Iloilo is always a good thing. Make sure to come hungry.


Clockwise from top left: Ensalada with itlog na maalat at Misto. Personalized mugs line the walls of Madge Café. Excellent seafood at unbeatable prices at Breakthrough. The beautiful Jaro Cathedral. Crisp, sweet, and buttery biscocho from Biscocho Haus. Grab a colorful fan from the La Paz Public Market to beat the heat on your food pilgrimage. Fresh seafood awaits you in Iloilo. The colorful mural at Netong’s. Opposite page: Thick, hot tsokolate at Camiña Balay Nga Bato.

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What does one do when given less than 24 hours in Iloilo? Eat, of course! My last visit was five years ago, so with the little time that I have, I am determined to take the grand tour, and rediscover what the city has to offer.

The first stop of the day is the public market in La Paz. Having gotten on an early flight, I’m ready for something substantial. Netong’s is a batchoy joint that has been at the heart of the market for decades. A Mega Bowl of Netong’s La Paz batchoy makes a very convincing case for the stall’s longevity. Patrick Guillergan, grandson of Netong himself, tells us that this was a dish born out of economy. Netong married a butcher’s daughter, and created something to use up any extra bones and offal. But is it the original? “Two years ago, I set out to do research on who the original creator [of batchoy was], but I couldn’t find any credible living source. So we don’t claim to be the original. Anyone can claim to be that. I just decided to concentrate on consistency and quality. Here, we don’t skimp,” he says. At 100 pesos for the biggest bowl, Netong’s La Paz batchoy does not disappoint. The rich, heady broth is full of springy miki noodles, tender slices of meat and offal, a hard-boiled egg, fried garlic, green onions, and—best of all—bits of creamy bone marrow and crushed chicharon, all with unlimited servings of broth.

After a rather heavy meal, a little break is in order. I head to the beloved watering hole and homegrown Ilonggo brand Madge Café. For more than 65 years, it has been sitting serenely amidst the bustle of the La Paz Public Market. What first started out as a halo-halo store has grown into what it is now, thanks to owner Madge Dela Cruz’s passion for coffee. The coffee here has been made the same way for decades: Pure arabica beans from Guimaras and the northern parts of Iloilo are roasted in-house, freshly ground, then steeped and strained through a flannel sieve known as a culador. It’s a simple drink, not too fancy, that is very reasonably priced at 25 pesos. They also offer baked items and cooked food to go alongside your cuppa. A charming, if recent, addition is a wall of row upon row of personalized mugs featuring the names of the cafe’s loyal clients. “Some of our customers have been with us since the time of my grandparents. They’ve kept the habit of visiting us and stopping for a drink all these years. We know their drink preferences,” mentions Peter Dela Cruz, grandson of the eponymous Madge.

What makes Madge Café really special, though, is the community. “This is really a place where people come together. We have customers who’ve found a group to join and drink with, students coming in to study—one of them eventually became our lawyer—and couples who end up getting married,” says Peter. A little buzzed from the caffeine, and eager to try even more, I continue on my grand tour. Jaro Cathedral is a remarkable church. Built in the Romanesque revival style, this gorgeous building warrants a short walk around the grounds. The real reason why I dropped by: Balasan-style bibingka. Come late afternoon, the plaza becomes a meeting place for students and locals, as the bibingka vendors set up their charcoal ovens to start making their fresh kakanin. Their bibingka here is unique: dense and studded with thick strips of coconut, smoky and not too sweet. I make sure to purchase a bagful for the rest of the trip. Later, I find myself at popular tourist spot Camiña Balay Nga Bato. The beautifully maintained ancestral house packed with antiques welcomes visitors with live demonstrations of weaving techniques. A guided walk through the estate culminates with a sit-down merienda of thick, rich tsokolate, a bowl of homemade molo soup, and a side of sweet, buttery, crisp biscocho biscuits. If you especially enjoyed your drink, try to catch a demo of how the tsokolate is prepared, and aim to score your own cast iron tsokolatera and guava-tree wood batidor—the wood’s natural resin is said to enhance the flavor and aroma of the drink.

To end the day, I decide to have dinner at Seda Atria hotel’s Misto, which is always a relaxed affair. Misto offers both international and local dishes, but I opt to try their modern versions of homey Iloilo fare. I enjoy their Ilonggo-style minestrone and house inasal, as well as a few local sweets prepared by their executive sous chef Shahab Hesni. I cap the night at the hotel’s roof-deck bar Straight Up, which is a great place to wind down after a long day of travel and nonstop eating, thanks to the balmy air and beautiful view.

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Clockwise from top left: The best way to enjoy Netong’s batchoy? Dig in while it’s hot and fresh! Madge Café’s signature blend is brewed and strained through a flannel filter. Fluffy, smoky, and studded with meaty coconut strips—Balasanstyle bibingka is a must-try! Patrick Guillergan, grandson of the founder of Netong’s, is passionate about serving the best bowl of batchoy. Misto's original versions of bangus, inasal, and ensalada.

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I start the next day early, hoping to drop by a few places for pasalubong. There’s nothing quite like a good snack haul to remember a place by. De Ocampo’s Pasalubong Shop on Santa Isabel Street in Jaro is housed in a pretty little building, with the sweet smells of baked goods wafting through its windows. Famous for the crisp barquillos that they’ve been making since 1896, De Ocampo’s is the perfect place for visitors to watch how they’re made. If it’s your first time trying barquillos fresh off the barquilero, you’ll find that the warm, paper-thin wafer rolls are in another league altogether. The packed kind is still excellent and worth the careful haul home, though. As if I wasn’t happy enough with my barquillos, I head off to Ilonggo tourist favorite Biscocho Haus for even more pasalubong. I decide to go to their main branch along Lopez Jaena Street where the three-decade-old business first began. What started as a small enterprise operating out of a garage is now a large operation responsible for the ubiquitous red-and-white boxes at Iloilo’s airports, many of them full of delicious goodies like chewy butterscotch bars, crispy squid rings, pinasugbo, yema, garlic bread, and, of course, biscocho. Biscocho Haus’s products hold no secrets, just great ingredients, time-honored techniques, and a commitment to bringing that famous Ilonggo warmth and cheer to whomever tries their goods.

As my trip quickly comes to an end, I find that there is no better way to punctuate this foodcentric trip than to dine at Breakthrough. Travelers are practically required to have a meal at this seaside restaurant, even on the briefest of visits. Expect platters of fresh and grilled oysters, humongous grilled red snapper or managat, plump Imbao clams, native chicken inasal, and, if you’re lucky, succulent diwal clams from Capiz. Everything is fresh and minimally seasoned, best downed with cold drinks, hot rice, and copious amounts of spicy sinamak. By some miracle, I still have enough stomach space left for their buko halo-halo. In the end, I can’t help but marvel at how Iloilo seems to move gracefully through time. Even as its stately mansions and beautiful historical structures continue to draw travelers, the city has gone through great changes over the past few years. The town is cleaner, the riverside areas have been cleared, and pretty boardwalks have been raised. It seems that there are more varied options for travelers looking to explore it. But the best things about it, I find, have remained the same: the historical spots, the friendly people, and, above all, the amazing food.

Seda Atria is an excellent option for lone travelers, families, and bigger groups. Their wellappointed rooms and great facilities offer a comfortable stay in a strategic area. Next door, you’ll find Shops at Atria, a beautiful space with manicured lawns and inviting shops—you’ll actually find branches of local favorites Netong’s, Madge Café, and Biscocho Haus just steps away. It’s relaxation, dining, and shopping made easy. Pison Avenue, Atria Park District, San Rafael, Mandurriao, Iloilo City; www.sedahotels.com/atria

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Clockwise from right: Making barquillos requires speed and a delicate touch. Pick up traditional handicrafts from Camiña Balay Nga Bato. There, you can enjoy a slow afternoon with cups of thick tsokolate and bowls of molo soup. Biscocho Haus’s famous butterscotch bars make for great pasalubong. Opposite page, from top: At Breakthrough, you can enjoy your own mountain of succulent baked oysters blanketed by cheese and garlic. Seda Atria’s Ilonggo chef Shahab Hesni whips up local fare daily.

BISCOCHO HAUS 8 Lopez Jaena Street, Jaro, Iloilo City BREAKTHROUGH Villa Arevalo District, Iloilo City CAMIÑA BALAY NGA BATO Osmeña Street, Villa Arevalo District, Iloilo City DE OCAMPO’S PASALUBONG SHOP 46 Sta. Isabel Street, Jaro, Iloilo City MADGE CAFÉ La Paz Public Market, Rizal Street corner Huervana Street, La Paz, Iloilo City NETONG’S Unit 10 & 11, Shops at Atria, Donato Pison Avenue, Brgy. San Rafael, Mandurriao, Iloilo City

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Get style inspiration straight from the stars!

Celebrity Homes Special 2016 is now available in leading bookstores, supermarkets, and convenience stores nationwide for only PHP 175.


Agos

Providore

Dish

RestauRants FILIPINO NOW! Agos is a blazing example of how tradition and modernity can meet halfway. REVIEW BY SASHA LIM UY

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ou can say that Agos represents the Filipino food of today. You can see it in the interiors designed by Noel Bernardo: Woven pendant lights and latticed mirrors are rather clever twists on traditional Filipino architecture, and are juxtaposed with trendy high ceilings, marble tabletops, and tiled walls (which are a striking shade of ocean turquoise). You can see it in the way the servers are dressed (Chef Myke “Tatung” Sarthou’s own design), with fun bow ties at that—festive but not too literal. You can see it on the menu, a nine-page book where classics mingle with a few seeming wildcards.

PHOTOGRAPHY: MIGUEL NACIANCENO. PICTORIAL DIRECTION: ANNA FELIPE.

Pollo con Salsa Tsokolate

Paella Fiesta Filipina

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Lumpiang Sariwa

Coming across the chef in the restaurant is a special treat. While the staff is perfectly capable of whipping up stunning chicken sisig lettuce wraps without supervision, a conversation with chef Tatung is always engaging and insightful. For a chef who champions Filipino fare, he is refreshingly practical. For him, Filipino cuisine is adaptable, and as long as we make it completely our own, there is no reason sticky beer-brined pork belly shouldn’t be on the menu of a Filipino restaurant. This is no easy feat. Anyone can mix and match favorites, but only someone with experience can make sense out of a three-cheese bibingka. Only a chef like Tatung, armed with a profound understanding of Filipino cuisine, can accomplish tocino pork ribs and pull it off effortlessly. The chef doesn’t try to hide his natural playfulness. His Maruyang Mais, which seems obvious in a country that relishes food that’s battered and deep-fried, is truly of the moment—reminiscent of savory corn fritters we so often find in modern Asian restaurants. His Lumpiang Sariwa trio in bright shades of purple and green, lightly flavored with ube and pandan, makes for a pretty picture. For the Pollo con Salsa Tsokolate, Tatung uses mole, the Mexican-style chocolate sauce, to integrate a nice, bittersweet depth in

Zarzuela Zamboangeña

the chicken’s mild flavor. You have to appreciate the presentation as well: Instead of the usual clunky bandehado at the center of the table, a bistro vibe shines through the sizzling skillets; the final touches of marble potatoes, French beans, and broccoli; the wooden chopping boards. A conversation about authentic Filipino food might come up when you see the range of paellas and the roast beef (tender, slightly sweet, slightly salty), but don’t forget that the highlight of the Filipino food experience is always a good time. You won’t miss that here.

IN A NUTSHELL AGOS G/F North Wing, SM Mall of Asia, Pasay City (tel. no. 889-1462) MUST-TRIES Paella Negra (P560), Maruyang Mais (P160), Pollo con Salsa Tsokolate (P270), Tocino Pork Ribs (P660), Slow-roasted Beef with Mushroom Gravy (P490), Threecheese Bibingka Delight (P180) THUMBS UP Check out Agos’s drink menu. Take your pick from fresh fruit shakes, Pinoy coolers, tsokolate, and tea.

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Steel Plate Cooked Garlic Butter Salpicao Steak

GOOD TIMES AT PROVIDORE Nostalgia is what they feed you at this restaurant of revivals. REVIEW BY SASHA LIM UY

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PHOTOGRAPHY: DAIRY DARILAG. PICTORIAL DIRECTION: ANNA FELIPE.

s food becomes more avant garde, a little restaurant in Taguig seems to have gone back in time. It’s as if Providore took the time to look at the current culinary landscape and realized that what we’re missing is food that, more than anything, comforts. Nostalgia, of course, is at the forefront of their mission. Chef Kalel Chan of the Raintree Group of restaurants (with Museum Cafe, Chelsea Grand Café, among others, under its belt) recalls his childhood days spent grocery shopping in Greenhills and takes inspiration from those memories. He used to frequent a small eatery that, in true cafeteria style, peddled a freestyle menu to accommodate everyone’s tastes. Providore is his throwback to that past. The selection is diverse—eggs, greens, sandwiches, burgers, pasta, baked goods, desserts, Filipino dishes, and, recently, breakfast plates. The chef throws it all out there, trying to please as many palates and conjure as many memories as he can. The food is simple but impressive, familiar but with a certain flair. Chef Kalel returns to iceberg lettuce to complete his thick, juicy burgers but sneaks in a bone marrow dip on the side. The fried chicken is homestyle and unbreaded, with chunky mashed potatoes that are slathered with lots of butter; a sausage-speckled gravy completes the picture. The bread is made in-house, and it’s one of the many reasons why the restaurant is worth a visit.

Bacon Clam Chowder

IN A NUTSHELL PROVIDORE G/F SM Aura Premier, Bonifacio Global City, Taguig City (tel. no.: 802-9448) MUST-TRIES Cast Iron Steak and Chili Cheese Fries (P350), Bacon Clam Chowder (P295), Decadent Bone Marrow Burger (P450), Winner Winner Chicken Dinner (P320), Coconut Cream Tres Leches (P295), Peppermint Patty (P160) THUMBS UP Enjoy breakfast as early as 8 a.m. or stay for afterdinner drinks until 12 m.n. at Providore’s al fresco dining area.

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In their effort to remind us of good food, Providore hasn’t lost the ideals of a good restaurant. Sauces still take hours to develop, the pastrami is meticulously crafted from scratch, and the croutons are made from brioche. Providore is a restaurant of revivals. But more than the reappearance of the famous milkshakes of Mr. Jones (Raintree’s now defunct diner), it’s a reminder of the good times, of times spent at neighborhood joints, where the visits become a habit or, rather, a relationship. Providore is the kind of place that’s perfect for good Sunday meals and nights spent hanging out with friends. To be honest, they didn’t even need to make all that effort—the Tres Leches with macapuno alone already has us hooked.


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Discover the best eats in this bustling Makati neighborhood. Text by Regine Rafael Illustrations by Jon Tolentino

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(1) Bistro Manuel

(2) Empingao 

This Latin-American spot turns out bold flavors like the crowdpleasing Elena Ruz sandwich (a delicious combination of turkey, strawberry jam, and cream cheese) and the off-menu Mofongo (smashed plantains, pork belly, and chicharon). P. Burgos Street corner San Lucas Street (mobile no.: 0915-7257378)

(3) The Wild Poppy 

Inspired by rooftop bars abroad, The Wild Poppy’s bright, cheery vibe is perfect for unwinding with the gang. Enjoy affordable cocktails, modern Asian cuisine (we love their pork belly in a fried mantou bun!), and the Pinterest-perfect ambiance. 5666 Don Pedro Street (mobile no.: 0995-9908737)

14 (4) Alamat Filipino Pub and Deli

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(5) The Smokeyard

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Lose the cutlery and get your hands dirty with The Smokeyard’s wide array of smoked meats that pay tribute to the American south. Pro tip: Their sides are a must! (We’re looking at you, dirty rice.) 5666 Don Pedro Street (tel. no.: 771-1288)

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(6) Tilde Hand Craft Café

This little gem of a café manages to excel at everything: third-wave coffee; a low-key, well-thoughtout menu that includes a stellar Reuben sandwich with kimchi and pears; and an impressive array of mini cakes. GF EWC Building, 5417 Matilde Street (tel. no.: 771-2764)

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Come for the local craft beers, but stay for their exceptional selection of regional artisanal sausages (like the dinuguan sausage and the garlicky Alaminos sausage). 2/F 5666 Don Pedro Street (0917-5302580)

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Chef Ariel Manuel of Lolo Dad’s fame is back in action with the opening of his eponymous restaurant, and he’s churning out timeless dishes. The decadent lamb cooked three ways is a must-try! 2/F Six Axis Center, 4347 B. Valdez Street (tel. no.: 871-8566)

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(7) Holy Smokes BBQ

This barbecue spot opens at five p.m., which is also the best time to go because that’s when their crowd favorite, the brisket, comes fresh out of the smoker. 5834 Matilde Street (tel. no.: 587-1519)

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(8) Tambai Yakitori House

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The yakitori sticks at Tambai are the draw, but it’s the laid-back atmosphere that’ll make you want to stay. Kick back with a few beers and try everything on the menu— and don’t skip the uber-tasty U.S. Beef Rib Finger. 5779 Felipe Street (tel. no.: 215-5695)

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Fueled by a sense of community, Commune serves only local coffee (like single origin arabica beans from Benguet) and has enlisted local artisans to design the interiors. Bonus: You’ll be delighted by their Instagramworthy 3D latte art! 36 Polaris Street (mobile no.: 0919-8595848)

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(9) Commune 

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(10) Bean & Yolk 

Breakfast lovers rejoice! This cozy café puts a spotlight on the most important meal of the day with their all-day brunch menu. Indulge in coddled eggs, egg sandwiches, eggs Benedict, and coffee. Unit G6 Bel-Air Soho Suites, Polaris Street (mobile no.: 0920-9267587)

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(13) Bucky’s

Everyone’s favorite “not-abrownie” now has a brick-andmortar that serves hot meals (like a mean baked ziti) and soft-serve ice cream. Pop in for lunch, dessert, or grab a few bars of Buckies to go. 5666 Don Pedro Street (mobile no.: 0916-7545140)

(14) Señor Pollo

For Latin chicken done right, swing by Señor Pollo’s second branch. It’s just as vibrant, with the same delicious roast chicken and fried chicken, and that stellar coleslaw—perfect grub for a fun night out with the crew. 5767 Ebro Street (tel. no.: 831-6945)

Reminiscent of holes-in-the-wall in Thailand, Crying Tiger doesn’t mess around when it comes to spicy, affordable Southeast Asian fare. Chow down on mee goreng or gnaw on Malaysian wings, then wash it all down with an ice-cold Tiger beer. 4986 P. Guanzon Street (tel. no.: 894-1769)

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(12) Kite Kebab Bar

Swing by for Persian street food staples like a to-die-for lamb biryani (the lamb is simmered for six hours) and an array of kebabs like ox tongue, Wagyu, and shrimp tandoori. 5772 Ebro Street (tel. no.: 810-7388)

(15) Crying Tiger

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(11) A’Toda Madre 

The first tequila bar in Manila, this Dia de los Muertos-themed joint has the most extensive tequila list in the city, and uses 100 percent pure agave tequila in their margaritas. Make sure to order tacos, too! The team at A’Toda Madre are the same folks behind popular taco cart Tacos Chingones, so their tacos shouldn’t be missed. G/F Sunette Tower, Durban Street (mobile no.: 0998-9991521)


With recipes by Regine, Marian Rivera, Alden Richards, Jaclyn Jose,

anmd omrea!ny Co-presented by:

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s u io c li e D t s o M ’s y r Februa Have a Healthy Heart

This Valentine’s Day, take care of your heart by making every meal healthy! Uni-Pak Mackerel has chunky meat that you can add to your favorite dishes. It is packed with protein, Omega-3 and Coenzyme Q10 making it a healthy alternative. Make Uni-Pak Mackerel an essential part of your diet this 2017!


Lessons

Yummy

Shrimp, Grapefruit, and Avocado Salad

PHOTOGRAPHY: PATRICK MARTIRES. RECIPE, TEXT, AND STYLING: RACHELLE SANTOS.

Serves 2 to 4 Prep Time 20 minutes Cooking Time 3 minutes Mix together 2 tablespoons lemon juice, 1 tablespoon chopped basil leaves, ½ tablespoon Dijon mustard, and 1 teaspoon honey. Pour in ¼ cup olive oil in a slow, steady stream and whisk until emulsified. Season to taste with salt and pepper; set aside. Cook 12 medium shrimps (peeled and deveined) in salted boiling water for 2 to 3 minutes or until shrimps turn pink; drain and set aside. Peel 2 avocados, remove seeds, slice into ½-inch pieces, then toss in a bit of dressing to prevent browning; set aside. Peel 1 large grapefruit and cut into segments. Arrange avocado, grapefruit, shrimps, and ½ small red onion (sliced thinly) on a serving platter. Drizzle with dressing and garnish with fresh basil leaves.

INGREDIENT SPOTLIGHT

Grapefruit Originating from Barbados, grapefruit is a citrus fruit with bright red-orange pulp. It’s named as such because it grows in clusters on trees, just like grapes. The fruit is a cross between an orange and a pomelo, resulting in its characteristic sweet-sour-bitter flavor. (Be careful when shopping, it looks just like a Valencia orange!) Grapefruit is packed with vitamin C, and is rich in lycopene and limonoids that promote overall health. Use it to make refreshing shakes, sorbets, cocktails, salads, and dressings. www.yummy.ph

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CARAMELIZE SUGAR USE CARAMEL WHEN MAKING

Caramelizing sugar may seem intimidating, but follow these simple steps, and you’ll be able to make golden syrup in no time!

leche flan, caramelized nuts and nut brittles, and creamy caramel sauce.

1 Combine 1 cup sugar and ¼ cup water in a heavy-bottomed saucepan. Cook over medium heat and bring to a boil. Do not stir. 2 After 1 minute, add ¼ teaspoon lemon juice or cream of tartar to prevent the sugar from crystallizing. 3 Continue cooking the sugar until it turns light amber in color, swirling the pan once in a while. 4 Once you are about to achieve your desired color, immediately turn the heat off (the caramel will continue to cook) and carefully immerse the pan in a large bowl of iced water to stop the syrup from cooking further.

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Churn your own butter

It’s so easy to make your own butter! Simply pour heavy or whipping cream into a blender, food processor, or a stand mixer fitted with the whisk attachment, and blend for five minutes or until it starts to separate into solids and liquid. Let it sit for 1 to 2 minutes. Place mixture on a piece of cheesecloth and strain buttermilk into a bowl (use it later to make pancakes!). Gather ends of cheesecloth and squeeze out as much buttermilk as possible. Mix butter with a few teaspoons of sea salt and you’re good to go. You can also make flavored butter; see page 8 for our recipes.

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PHOTOGRAPHY: PATRICK MARTIRES. TEXT AND DEMONSTRATION: RACHELLE SANTOS.

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LEARN TO...

Cut up a chicken

PHOTOGRAPHY: ALDWIN ASPILLERA. PICTORIAL DIRECTION: RACHELLE SANTOS.

What you need ✔ whole chicken (giblets removed and patted dry) ✔ chopping board ✔ chef’s knife What to do 1 To cut a whole chicken into quarters: a Place chicken on a cutting board, breast side down. Hold the neck and slice the side of the neck towards the bottom of the chicken to separate the spine from the carcass. b Repeat on the other side of the spine to separate the spine fully. Remove the spine. c Turn chicken breast side up. Halve the breast by slicing along the side of the bone in the center, cutting through the rib cage and splitting the wishbone in half. d Gently pull the leg away from the body. Slice between the

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thigh and the body to expose the hip socket. Slice through the joint to remove the leg quarter. Repeat with the other side.

joint and completely cut through it to separate the wing and breast. Repeat with the other portion. 3 To cut eight pieces of chicken into 10 pieces: Take one breast and cut it in half crosswise to make two equal portions. Repeat with the other breast.

2 To cut a quartered chicken into eight pieces: a To separate the leg and thigh, place the leg quarter skin side down. Locate the joint and completely cut through it to separate the leg and thigh. Repeat with the other portion. b To separate the wing from the breast, place chicken breast side down. Locate the

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4 To cut 10 pieces of chicken into 12 pieces: Take one thigh and cut it in half crosswise to make two equal portions. Repeat with the other thigh.

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Chicken quarters are best for roasted and grilled dishes like chicken inasal, chicken barbecue, and peri-peri chicken.

Chicken cut into eight pieces is best for fried and braised dishes.

Chicken cut into 10 to 12 pieces is perfect for stews like afritada and adobo.

ABOUT THE COLUMNIST

A graduate of the Peregrine School of Cordon Bleu London, Jun Jun de Guzman is a popular chef instructor at the Center for Asian Culinary Studies. Follow him on Instagram at @chefielise.

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WHAT TO DO WITH THE DIFFERENT CUTS:

February 2017


EASY SPANISH CHORIZO

Ever wondered how chorizo is made? Here’s a versatile version you can make at home and use for burgers, pasta, and fried rice. It’s a basic sausage recipe made simpler—it doesn’t involve smoking or air-drying. If you’re in a rush, you can grab some ground pork from the grocery but I suggest that you have the meat freshly ground by your butcher to make sure you get the right texture. Remember to allow the pork to marinate for at least an hour or, better yet, overnight before shaping them into patties or logs. To store, wrap the skinless sausages individually in parchment paper, and for patties, place sheets of parchment between pieces to keep them from sticking to each other. Put them in an airtight container or zip-top freezer bag, freeze until ready to use, then thaw in the refrigerator before cooking. Once you’ve tried this recipe, I know it will become a staple in your meals. Happy cooking!

It only takes a few minutes to make tasty Spanish sausage at home. This one’s loaded with bold, smoky flavors and is preservativefree, too!

Makes about 18 sausages or 6 patties Prep Time 20 minutes, plus marinating time Cooking Time 10 minutes

ABOUT THE COLUMNIST

Aileen Anastacio is the chef and owner of bakeshop-café Goodies N’ Sweets and of Marmalade Kitchen where she teaches cooking lessons. She’s the author of Homemade for the Holidays and Home Café, a book on desserts and coffee. Check out her latest finds on Instagram at @aileenanastacio.

✔ 1 kilo pork shoulder (kasim), freshly ground ✔ 200 grams pork fat, freshly ground ✔ 4 tablespoons smoked Spanish paprika ✔ 1 tablespoon sweet paprika ✔ 1 tablespoon salt

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✔ 1 teaspoon ground black pepper ✔ 1 teaspoon chili flakes ✔ 6 cloves garlic, minced ✔ ¼ cup dry red wine ✔ vegetable or olive oil, to cook

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FOR CHORIZO BURGERS

✔ butter, to spread ✔ 6 burger buns, halved ✔ garlic mayonnaise (see tip) ✔ lettuce leaves ✔ caramelized onions (see tip)

PHOTOGRAPHY: ALDWIN ASPILLERA. PICTORIAL DIRECTION AND STYLING: RACHELLE SANTOS.

WHAT YOU NEED


WHAT TO DO 1 Combine ground meat and fat in a large bowl. 2 Add remaining ingredients and mix gently using your hands until well combined. 3 Marinate, covered, in the refrigerator for at least 1 hour or overnight. 4 To make skinless sausages, measure ¼-cup portions of the mixture and shape into logs. To store, wrap each sausage in parchment paper. 5 To make burger patties, measure ¾-cup (about 200gram) portions of the mixture and shape into patties. (You can also use a 5-inch metal cookie cutter to shape the patties.) To store, place parchment paper sheets in between patties. 6 To cook, heat ½ tablespoon oil in a frying pan over medium heat. Fry sausages for about 1 to 2 minutes, and the patties for 3 to 4 minutes. Turn to cook the other side for the same amount of time. 7 If serving as an appetizer, slice chorizo into 1-inch pieces. Alternatively, you can serve them whole with garlic rice and a fried egg on the side. 8 To make chorizo burgers, spread butter on the inside of each bun. Toast until warm. Spread 1 to 2 teaspoons garlic mayonnaise on the inside of each bun. Place 1 to 2 lettuce leaves and 1 chorizo patty on the bottom half of each bun. Top each with 1 to 2 tablespoons caramelized onions then cover with the top bun halves. Serve hot.

TO MAKE GARLIC MAYONNAISE, mix together ¼ cup mayonnaise, 1 clove garlic (grated), and 1 teaspoon lemon juice (optional). Season to taste with salt and pepper.

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TO MAKE CARAMELIZED ONIONS, heat 1 tablespoon each olive oil and butter in a frying pan over medium-low heat. Add 1 medium white onion (sliced into thin rings) and cook until soft and golden, about 6 to 8 minutes. Add 1 teaspoon sugar and continue cooking for 1 to 2 minutes. Add 2 tablespoons chicken stock, season with salt, and cook for 1 more minute.

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AMAZING APPLIANCE ELECTRIC GRILL

Thomson Electric Grill, P4,095, at leading department stores

Not all grills are created equal. Learn more about this handy, economical kitchen appliance.

HEAT IS YOUR FRIEND As with any grill, keep your electric grill nice and hot while cooking. If your grill is too cold, your food will most likely stick to the surface, making for a bit of a mess. LID DOWN Most electric grills come with a see-through lid, and for good reason. The lid, when closed, helps to retain heat and cook your food evenly. Avoid constantly opening the lid to keep the temperature constant.

SMALL BUT POWERFUL If you love to grill but don’t have the luxury of space, an electric grill is the perfect solution. Whether you live in a small condo or in a compact house with no backyard, this nifty tool lets you grill anything you want indoors. It occupies a fraction of the space that a conventional gas or charcoal grill does, so you won’t have a hard time storing it. www.yummy.ph

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HEAT CONTROL An electric grill may not offer as much grilling space as a traditional one, but it makes up for it with how easy it is to use. Unlike a charcoal grill, an electric grill offers easy control over heat levels with the turn of a knob or the press of a button. That also means that you don’t have to fiddle around with charcoal and wait for a fire to start.

February 2017

COOK AT THE TABLE The electric grill’s compact size allows you to use it at the table, making for fun, interactive dining experiences. Offer your dinner guests a few uncooked kebabs to grill by themselves, or host a Korean-style barbecue for something more special.

PHOTOGRAPHY: ALDWIN ASPILLERA. TEXT AND STYLING: CHINO L. CRUZ.

OIL FIRST When cooking meat or vegetables on a grill, always make sure to rub the food with oil. That way, the ingredients don’t absorb any excess grease, and you won’t have to keep reapplying oil to the grill.


STORE THESE BARS

CARROT-ZUCCHINI BARS

Kids won’t mind eating vegetables once they try these moist bars.

in an airtight container and refrigerate for up to five days. Serve chilled or at room temperature.

Serves 6 to 8 Prep Time 30 minutes Cooking Time 30 to 35 minutes ✔ 1 cup all-purpose flour ✔ 1 teaspoon ground cinnamon ✔ ¼ teaspoon ground nutmeg ✔ ½ teaspoon baking soda ✔ ¼ teaspoon salt ✔ ¾ cup sugar ✔ ½ cup vegetable oil ✔ ½ teaspoon vanilla extract ✔ 2 small eggs ✔ 1 cup peeled and grated carrots ✔ ½ cup grated zucchini

PHOTOGRAPHY: PATRICK MARTIRES. RECIPE: LHAS ALVAREZ. STYLING AND PICTORIAL DIRECTION: RACHELLE SANTOS. DEMONSTRATION: MARCUS ALVAREZ.

FOR THE FROSTING

✔ ¼ cup cream cheese, softened ✔ 1 tablespoon butter, at room temperature ✔ ¾ cup confectioners’ sugar, plus extra to dust ✔ ¹⁄8 cup regular unsweetened cocoa powder 1 Preheat oven to 350ºF. Line an 8x5inch baking pan with parchment. 2 Mix flour, cinnamon, nutmeg, baking soda, and salt in a bowl. 3 Mix sugar, oil, and vanilla in another bowl. Mix in eggs one at a time. 4 Gradually add flour mixture to egg mixture and mix just until combined. 5 Fold in carrots and zucchini. 6 Pour batter into pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 30 to 35 minutes. Let cool before slicing into squares. 7 Make the frosting: Mix cream cheese and butter until combined. Add sugar and cocoa; mix until smooth. Spread on top of bars. Dust with confectioners’ sugar.

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D-I-Y FRENCH FRIES Nothing beats freshly fried fries. Make ’em at home and jazz them up with more than just salt and ketchup!

Food director Rachelle Santos shares ways to gussy up old favorites

Choose your fries 1

Sweet Potatoes

Peel 4 large orange sweet potatoes (kamote) and cut into 2x¹⁄³-inch sticks. Boil sweet potatoes just until tender but not mushy, about 5 to 6 minutes. Drain and pat dry. Heat 3 to 4 cups canola or vegetable oil in a large, heavy-bottomed pot fitted with a deep-fry thermometer until temperature registers 350°F. Deep-fry sweet potatoes in batches until golden brown, about 2 to 3 minutes. Drain on a wire rack and season immediately.

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PHOTOGRAPHY: PATRICK MARTIRES. RECIPES AND STYLING: RACHELLE SANTOS.

Potatoes

Peel 4 large starchy potatoes (about 900 grams) and cut into 2x¹⁄³-inch sticks. Soak in water for 30 minutes or overnight in the refrigerator. Heat 3 to 4 cups canola or vegetable oil in a large, heavy-bottomed pot fitted with a deepfry thermometer until temperature registers 325°F. Drain potatoes and pat dry. Par-cook potatoes in batches until light brown, 5 to 7 minutes. Drain on a wire rack. Heat oil to 350°F. Deep-fry in batches a second time until golden brown, 2 minutes. Drain on a wire rack and season immediately.

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Select a seasoning Cajun

Herby garlic Parmesan

3 tablespoons grated Parmesan cheese + 1 teaspoon garlic powder + ½ teaspoon Italian seasoning or dried thyme

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Seaweed wasabi

Lemonrosemary salt

3 tablespoons Japanese rice seasoning (furikake) + ¾ teaspoon wasabi powder

2 tablespoons chopped dried rosemary + 1 tablespoon coarse salt + 1 teaspoon grated lemon zest

Sweet and smoky bacon 3 cooked honeycured bacon strips (finely chopped) + 2 teaspoons sugar

2 teaspoons coarse salt + ¾ teaspoon cayenne pepper + ¾ teaspoon garlic powder + ¾ teaspoon sweet paprika + ½ teaspoon dried oregano + ½ teaspoon dried thyme + ½ teaspoon black pepper + ½ teaspoon onion powder

Take a dip

Honey mustard

¹⁄³ cup mayonnaise + 1 tablespoon prepared yellow mustard + 1 tablespoon honey

Chili mayo

Cheesy Caesar

½ cup mayonnaise + sweet chili sauce (to taste)

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½ cup mayonnaise + ¼ cup grated Parmesan cheese + 2 teaspoons grainy mustard + ½ anchovy fillet (mashed)

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Roasted red pepper and feta

¹⁄³ cup sour cream + 3 tablespoons finely chopped roasted red bell peppers or pimiento + 3 tablespoons chopped feta cheese + salt (to taste)

Caramelized onion and sour cream

¹⁄³ cup sour cream + 3 tablespoons mayonnaise + 1 teaspoon lemon juice + 3 tablespoons finely chopped caramelized onions + salt (to taste)


BERRIES

These morsels are for more that just making jam!

Editorial assistant Chino L. Cruz inspires you to turn staples into creative dishes

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Insta-glaze Did you know that the shiny glaze on all your favorite fruit pastries is actually made of jam? Give your homemade fruit tarts a professional sheen by topping them with a quick and easy berry glaze! Heat a few tablespoons of berry jam or jelly in a saucepan with a tablespoon of water. Once the mixture thins out, immediately brush on top of fruit tarts and pastries with a pastry brush.

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Chocolate-coated berries Everything’s always better covered in chocolate, so why not serve your date a plate of chocolate-coated strawberries and cherries? Place your cleaned fruits (stems still intact) in the fridge before covering them in a mixture of melted chocolate and a dash of extra virgin coconut oil to help make for a quick set.

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Berry popsicles If the heat’s got you down, make berry-flavored popsicles to keep things nice and cool. Place finely chopped berries and some citrus fruit slices in the bottom of popsicle molds. Fill molds with orange juice, insert the popsicle sticks, and freeze overnight until solid.

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Berry brownies

Tart fruits like strawberries and cherries are the perfect way to jazz up boxed brownie mixes. To make these berry-filled chocolate treats, prepare the brownie mix according to the directions on the package. Right before baking, swirl a few tablespoons of cherry, raspberry, or strawberry jam through the batter with a skewer. The result? A design that’s as tasty as it is pretty!

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Berries and spice Believe it or not, sugar isn’t the only thing that goes well with berries. A good grinding of black pepper or fennel seed on a bowl of fresh strawberries, raspberries, or cherries helps to bring out their natural sweetness, making for a unique fruit salad.

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Terrific toast For a quick afternoon snack, make yourself some brûléed strawberry toast! Place thinly sliced strawberries on top of a piece of buttered sourdough bread before sprinkling with a tablespoon of superfine sugar. Toast in a toaster oven for 3 to 5 minutes, or until the sugar has melted and browned. You’ll have an impressive dessert ready in an instant! www.yummy.ph

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Homemade jam Making homemade jam is a lot easier than it sounds, especially if you’re working with fresh local strawberries. All you have to do is place cleaned and chopped berries in a pot alongside half the amount (in weight) of white sugar and the juice of one lemon. Allow to macerate for 10 to 15 minutes before cooking over medium-low heat for 10 to 15 minutes. To check if the jam is done, place a drop of warm jam on a chilled plate and run your finger through it. If it makes a clean line, you’re done!

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Sweeter sauces It isn’t too unusual to find berries and other fruit in savory dishes. In fact, a dash of berry goodness helps give classic rich sauces a bit of sweet finesse. If you’ve made a rich stew with a deeply savory sauce or a roast with tasty pan drippings, try stirring in a teaspoonful of berry jam, purée, or syrup. It’ll round out the flavors and help keep things nice and mellow.

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Freeze it right Take advantage of peak strawberry season by freezing any extra fruits and saving them for a rainy day. To freeze properly, evenly distribute cleaned berries on a baking tray, making sure that they’re evenly spaced. Freeze overnight or until solid. Transfer the frozen berries into zip-top bags labeled with the date the berries were frozen. The fruits should keep for at least six months in the freezer and are perfect for baking.

PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND STYLING: CHINO L. CRUZ.

Syrupy sweet You’ll stop buying artificially flavored berry syrups once you learn how to make an all-natural version at home! Stir together cleaned and roughly chopped berries with a few tablespoons of white sugar in a bowl set over a pan of simmering water. Once the fruit releases most of its liquid after around 10 to 15 minutes, strain the mixture and transfer the syrup to an airtight container. Use the syrup to top sundaes and flavor soda, and use the fruit to fill tarts and make salads.


index This Month’s Recipes by Category Vegetables

54 Roasted Squash, Beet, and Pumpkin Seed Salad 73 Shrimp, Grapefruit, and Avocado Salad

Soups

30 Cream of Mushroom Soup with Crispy Shiitake Chips 55 Squash Soup with Squash Flower Tempura

Fish and Seafood

49 Baked Halibut with Tapenade 24 Fish and Vegetables with Tausi 37 Miso-glazed Salmon 12 Parmesan-Tomato Baked Mussels 23 Shrimp and Green Bean Stir-fry 31 Spiced Fish with Caramelized Tomatoes and Onions 48 Stir-fried Shrimp with Basil and Jalapeños 39 Tamarind-Caramel Shrimp Skewers

Meat and Poultry

56 Creamy Squash and Mushroom Bacon Pasta 25 Mushroom and Chicken Penne 48 Pork and Pasta with Bacon-Mustard Sauce 53 Risotto with Butternut Squash, Spinach, and Pancetta

27 Beef Shawarma Rice 26 Chicken with Mexican Tomato Sauce 76 Chorizo Burger 76 Easy Spanish Chorizo 49 Ginger-Soy Roasted Chicken with Asparagus 48 Grilled Beef Ribs with Mushroom Beer Gravy 36 Honey Bourbon-glazed Ribs 40 Korean Sesame Drumsticks 48 Pork and Pasta with Bacon-Mustard Sauce 57 Roast Chicken with Apples and Squash 21 Salted Egg Yolk Chicken Wings 11 Vietnamese Pork Ball Sandwich

Desserts and Sweet Snacks

58 Butternut Squash Cupcakes with Cream Cheese Frosting 79 Carrot-Zucchini Bars 41 Date and Walnut Pudding with Butterscotch Sauce 20 Fondant au Chocolat (French Chocolate Fondant) 51 Matcha, White Chocolate, and Cranberry Skillet Cookie 51 Milk Chocolate and Almond Skillet Cookie 32 Nutella Brioche, Mascarpone, and Spicy Strawberry Jam Trifle 50 Salted Double Chocolate Skillet Cookie

Noodles and Rice

27 Beef Shawarma Rice 19 Breakfast Bap for Two 31 Cheesy Spaghetti with Dill and Green Peppercorn Sauce

directory Your guide to the shopping and dining establishments featured in this issue

Supermarkets

The Landmark For a list of all branches, see www.landmark.com.ph. Marketplace by Rustan’s, Rustan’s Supermarket For a list of all branches, see www.rustansfresh.com.

SM Supermarket For a list of all branches, see www.smsupermarket.com.

Restaurant

Happy Garden Café Sunshine Place, 56 Jupiter Street, Bel-Air, Makati City (tel. no.: 261-0115)

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41 Sticky Hazelnut and Salted Caramel Buns 49 White Chocolate Cupcakes with Strawberry-Basil Frosting

Drinks 7 9

Cherry Chocolate Milkshake Prosecco and Fruit Spritz

Others 8 74 8 74 18 80 11 8 11

Chai-spiced Butter Golden Syrup Herbed Garlic Butter Homemade Butter Pickled Radishes and Onions Restaurant-style French Fries Soft Yolk Scotch Egg Spicy Kimchi Butter Truffle Mushroom Pizza


Naan

THEIR STORY: “Ako ’yung pasimuno. Dinamay ko lang siya,” winks Aldrin Surposa, nodding toward his partner, Aissa Reyes. “Buti na lang game siya.” Not too long ago, the two—who met while they were both working in the marketing department of a large corporation—were only talking about their shared dream of putting up their own restaurant. They actually made the leap into the entrepreneurial food business first through a Mexican-food kiosk that Aldrin put up at the end of 2015. But within a few months, they noticed that there was perhaps a greater opportunity in Indian cuisine. “We noticed that not a lot of people were doing Indian food in Metro Manila,” says Aldrin. “And people now are into trying new flavors and new things,” adds Aissa. Additionally, they noticed that the Indian food available in the market was made by Indian expats, and that the dishes tended to be pricey and intimidating. So they took a gamble on friendlier, more approachable Indian food that was “more or less adjusted to our tastes,” says Aissa. Their food doesn’t claim to follow authentic Indian recipes, but instead highlights Indian flavors reined in for the Filipino palate. Naan, launched through pop-ups and at a food park in Quezon City, was embraced by customers immediately. More than that, however, Aldrin and Aissa were surprised to see that Indians

also loved their concept. “Whenever we explained that we make food that is approachable to even Indian-food newbies, they appreciate the effort,” Aldrin shares. The success of their kiosk pushed them to finally take the next step in achieving their dream: putting up a small brick-and-mortar restaurant in Kapitolyo. Today, Aldrin mans the kitchen full-time at the six-table diner, putting out a modest but expanding menu that includes chaats (appetizers), thali (meal sets), and their signature naan rolls. There is also a dish of chicken wings, cooked in Indian spices. Even the simplicity of their menu is part of their plan to woo first-timers to the cuisine. “In other Indian restaurants, menus are very long and dishes are presented in the native language, so it can get overwhelming and intimidating,” says Aldrin. So they decided to do away with that, presenting a selection that was as straightforward and familiar as they could manage. The good feedback has been fast in coming. Aldrin beams as he narrates how he watches the diners’ happy reactions to his cooking, while Aissa says that her favorite bit of feedback came from a young Indian boy who ran up to her and threw his arms around her. “He said, ‘I love your chicken!’” she smiles. “His mom was so thankful that they found Indian food that they could all enjoy.”

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NAAN is at 16 United Street, Brgy. Kapitolyo, Pasig City. For more information, contact mobile no. 0998-5536424 or visit facebook.com/naan.mnl.

PHOTOGRAPHY: DAIRY DARILAG. STYLING: ANNA FELIPE.

THE PEOPLE: Aldrin Surposa and Aissa Reyes THE PRODUCT: Approachable Indian food



Yummy - Feb 2017