EASY MEALS EVERY DAY
CHEESE-STUFFED CHICKEN ROLLS, SHRIMP PASTA IN LEMONY CREAM SAUCE, CHEESY SEAFOOD RICE, AND MORE!
DESSERTS No-bake Peanut ButterBanana Cream Pie (page 96)
A BASIC DOUGHNUT RECIPE ( ) AND 3 GLAZES
BUTTERBEER FLOAT, GREEN EGGS AND HAM CUPS, AND BAKED RATATOUILLE
Savory Restaurant Favourites The additional umami goodness of Knorr Liquid Seasoning will make your customers come back for more.
Garlic Chicken Steak Ingredients 1500g 100mL 10mL 20g 5g 5g
chicken breast ďŹ llet Knorr Liquid Seasoning olive oil garlic brown sugar cayenne pepper
5g 50mL 110g 1000mL 10g
ground black pepper canola oil Knorr Demiglace water garlic chips
In a bowl, marinate chicken breast in KNORR LIQUID SEASONING, olive oil, garlic, brown sugar, cayenne pepper, ground black pepper for 30 minutes/overnight.
Prepare the griller in medium heat and grease with oil.
Grill the chicken until its cooked inside and grill marks starts to appear. Set aside after cooking.
In a sauce pot, dilute knorr demi glace in water and let it boil for 3 minutes and simmer for 2 minutes.
Assemble the grilled chicken steak in plate, garnish with garlic chips and prepared demi glace sauce.
Serve with buttered vegetables and mash potato on side (optional)
Beef Salpicao Ingredients 1200g 100mL 60g 20g 10g 60ml 20g 20g
beef tenderloin Knorr Liquid Seasoning garlic smoked paprika ground black pepper canola oil garlic chips scallions
In a mixing bowl. Marinate the beef in KNORR LIQUID SEASONING, garlic, smoked paprika and ground black pepper. Marinate for 30 minutes/overnight.
In a saute pan, heat oil and saute the marinated beef for 6 minutes until it turned brown, Do not overcook or the meat will be tough.
Garnish with garlic chips and scallions.
Beef Tapa Ingredients 1200g 150mL 40g 3g 5g 100mL 50mL
beef sirloin Knorr Liquid Seasoning garlic Knorr Rostip ground peppercorn water canola oil
In a mixing bowl, combine all the ingredients
Mix the ingredients very well.
Cover the bowl with plastic wrap.
Marinate the mixture inside the chiller for 24 hours. Chiller temp should be at least 5C
Pinoy Chicken Kebab Ingredients 1200g 100mL 60g 20g 10g 60ml 20g 20g
beef tenderloin Knorr Liquid Seasoning garlic smoked paprika ground black pepper canola oil garlic chips scallions
In a bowl, Marinate Chicken breast in KNORR LIQUID SEASONING, KNORR ROSTIP, KNORR LIME POWDER, ground black pepper, cinnamon, nutmeg, cumin powder for 30 mins/overnight.
Assemble the marinated chicken breast in the bamboo skewers by alternating the chicken breast with bellpeppers(red), onions (white), bellpeppers (green) and onion (red).
Prepare the griller by lining it with oil. Grill the chicken kebabs in medium heat. Cook until grill marks apper and the chicken and vegetables are cooked.
Serve with Yoghurt Sauce (optional).
Knorr Liquid Seasoning will instantly liven up your restaurant’s menu. A few drops will surely enhance taste, add aroma and color, and complete a meal’s ﬂavor proﬁle. Give your diners memorable dishes that will keep them coming back for more! Get more recipes for your restaurant at www.unileverfoodsolutions.com.ph.
Fun Halloween spread
Creamy, savory dishes
Make doughnuts at home
50 favorite desserts
PHOTOGRAPHY: PATRICK MARTIRES (COVER AND THIS PAGE). FOOD STYLING: RACHELLE SANTOS (COVER), MELANIE JIMENEZ (THIS PAGE). PROP STYLING: PAULYNN AFABLE (COVER), IDGE MENDIOLA (THIS PAGE). ART DIRECTION: JON TOLENTINO (COVER).
Seafood Rice Bake with Creamy Cheese and Leek Sauce (flip to page 64)
Matcha-White Chocolate Doughnuts with Almonds (page 67)
50 Brownies Blondies Your guide to making moist, fudgy bars and studded, swirled squares. 58 Cream of the Crop Satisfy your cravings for rich, comforting, creamy dishes. 66 Round and Round Make homemade doughnuts in three ways! 68 Sweet and Low Indulge sans the guilt with our six wholesome treats. 74 50 Favorite Desserts Our annual list of Yummy’s 2016 favorites.
Restaurants 87 Grind Burger 88 Naxional 90 Dish
Yummy Lessons 93 Ingredient Spotlight Molasses
96 Master This! Aileen Anastacio’s Peanut Butter-Banana Cream Pie
Everyday Recipes 28 Family Kitchen Joey de Larrazabal-Blanco’s Baked Chicken with Ginger-Scallion-Sauce
98 In the Kid-chen Cashew-coated Chicken Nuggets with Lemon-Garlic Dip
29 Biz Whiz Sharlene Tan’s Tiramisu
99 Great Gadget Digital scale
30 The Sweet Stuff Carmela Villegas-Agosta’s Choco-Caramel Pecan Pie
100 Mix & Match D-I-Y burritos
9 Homemade marshmallows, easy nobake sweets, good-for-you treats, and more!
19 Must-buy! Risa Chocolate Chips 20 Shop Spotlight The Baker’s Co. 21 Grocery Grab Ice cream 22 Pantry Basics Flour 24 Design with Devi Cyrille and Anna Soenen’s kitchen
95 Learn To… Frost a cake with JunJun de Guzman
32 Healthy Approach Marie Gonzalez’s Nice Cream 35 Weekday Cooking One shopping bag for five 30-minute meals 43 Weekend Entertaining Better Than Fiction
102 10 Ideas Candy bars
7 Letter from the Editor 8 Meet Our Friends 103 Recipe Index 103 Directory 104 Making It Rachelle’s Sherbet and Ice Cream
OOPS! Baby Food (featured in Yummy Ideas on page 14 of the August issue) is available to order via wholenaturalbabyfood@ gmail.com and is not available in National Book Store. Also, Gng. Bukid (featured in Making It on page 96 of the July issue) was photographed by Toto Labrador and not by Michael Angelo Chua. The editors deeply regret these errors.
Ros l e d u a S Chef INGREDIENTS: ¾ cup Finely chopped Onion ¾ cup Butter, divided 6 tbsps. All-Purpose Flour 4 cups Milk 4 cups Shredded sharp Cheddar Cheese 1 tsp. Ground Mustard Salt and pepper to taste 4 cups IDEAL Gourmet Elbow Macaroni, Cooked al dente 500g Ham slices 1 tbsps. Oil or Butter 12 pcs. Brioche slices, buttered
PROCEDURE: 1. In a saucepan, sauté onion with half of the butter. 2. Add the flour and whisk until blended. 3. Gradually add milk and bring to a boil. Stir until thickened. 4. Add the cheese, mustard, salt and pepper until smooth. 5. Add macaroni into the cheese mixture. 6. Cook ham with oil or butter on both sides. Set aside. 7. Arrange the first half of the brioche slices and fill with mac and cheese, and then layer with 200 grams of cooked ham each. Cover with the other half of the bread.
Preparation Time: 1 hour Cooking Time: 45 minutes
For more information, visit www.idealmacaroni.com
Scan for Recipes and Updates!
This and other amazing pasta recipes are in this book!
Grab a copy now at National Bookstore! @Ideal Macaroni
WHAT’S YOUR ALL-TIME FAVORITE DESSERT?
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, Toto Labrador, Patrick Martires, Miguel Nacianceno, Riell Santos WRITER Sasha Lim Uy ILLUSTRATOR Boizei Malicdem RECIPE DEVELOPERS Mico Anonas, Karisia Bitong, Zee Castro-Talampas, Melanie Jimenez, Len Santos-Ding 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
If you find yourself in Los Baños, Laguna, make sure to go to Mer-Nel’s and buy their signature chocolate cake. It’s to die for! The cake is simple and affordable, but really delicious, moist, and chocolatey. Every time I have a bite of it, it reminds me of my college days in UPLB. —JC Brion
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 Social Media Editor Sasha Tan Staff Artist Audrey Faye Lacsamana Programmer Paul Mangaser ADVERTISING Group Advertising Director Florence G. Bienvenido Advertising Director, Key Accounts Regie P. Uy Advertising Manager Shiela A. Ogues Key Accounts Specialists Joey Anciano, Joyce Argana, Junn T. de las Alas, Alex S. Revelar, 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, Ashley Balla, Chinggay M. Cabit, Marie Jo Calubay Advertising Assistant Angel A. San Jose
The Gluten-free Warm Flourless Chocolate Cake from Stockpile in Pasig just makes the world better! I can’t get enough of it. —Sasha Tan
TRADE MARKETING Trade Marketing Officer Jamie Islo Trade Marketing Associates Daryl Lincod, Hannah Roque Trade Marketing Assistants Joylyn Guinto, Raven Dorado, Wendl Magsino
CREATIVE SOLUTIONS TEAM Art Director Dittle delos Santos Associate Art Directors Clare Felise Magno, Jerome de Dios, Lovella Suarez MEDIA RELATIONS Media Relations Manager Grace C. Enriquez Media Relations Associates Jensine Q. Bolinao, Milanny V. Odon 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
The Caramel Cake from Becky’s Kitchen in Malate tops my list. It’s a delicate chiffon cake covered in the creamiest caramel sauce. It has been my favorite cake since childhood. In high school, whenever I brought a slice to school, I had to hide it from my friends because they would eat it behind my back! —Carmela Villegas-Agosta
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.
PHOTOGRAPHY: PATRICK MARTIRES (PORTAIT). MAKEUP: ARA FERNANDO. SHOT ON LOCATION AT PIO’S KITCHEN.
Taking our sweet time I remember baking for the very first time at five or six years old. I was sitting in the kitchen in my lola’s house, watching my mom intently as she opened a box of Pillsbury brownie mix. She put a knob of butter on a piece of wax paper and asked me to grease the baking pan. She put the brownie mix in a bowl, added oil, water, and an egg, then told me to mix them all up. I had little hands at that time, not to mention very little patience, so I remember complaining about why it was so difficult and why it was taking so long. “Just keep mixing,” she said. And so I did. I remember dipping a finger into the batter and tasting the gooey, fudgy mess. It was so yummy! So I mixed and mixed and mixed, wanting to get everything done as quickly as possible. My mom then poured the batter into the pan and slid it into the oven. “Is it done yet?” I asked a million times. To a little girl, I guess 30 minutes felt like forever. I can remember the smell of the just-baked chocolatey squares, the super moist texture, and the crackly top—and I remember thinking that all the hard work and all the waiting was worth it! I guess you could say that it was my first lesson in patience. I learned that all good things take time. And it’s no different when it comes to producing our annual dessert issue. We’ve poured heart and soul into bringing you the sweetest treats in town! First up: Try one (or all!) of our scrumptious brownie and blondie recipes (the espresso brownies are my personal favorite)—studded, swirled, dusted, they’re some of the best bars I’ve tried. Next, if you want something sweet but don’t want to turn on the oven, try your hand at making doughnuts (they’re making quite a big comeback!) and flavored marshmallows; we’ve got the step-by-step instructions for you. Now, if you’re watching your diet but need to have dessert, we’ve got healthy treats you can indulge in sans the guilt; we promise they’re just as good as the real thing. And finally, we’re proud to present to you our annual list of 50 favorite desserts! We have cookies, cakes, ice cream, and a myriad of sweet bites on the roster, and we’re sure you’ll find something to fall in love with. I can’t wait for you to see what our team has come up with. It’s definitely worth all the time, effort, and extra calories. Sweet dreams, dear readers!
Paulynn Chang Afable Editor in chief email@example.com
Find us online
Brownies Blondies (page 50)
50 Favorite Dessets (page 74)
Round and Round (page 66)
Meet our friends KARISIA BITONG Owner, Karisia Patisserie
TRINKA GONZALES Freelance prop stylist For this issue, I…produced the Weekday Cooking section (page 35). The best part of that assignment was… working with a talented team. I think what makes the Yummy brand great is that behind it are people—editors and contributors—who genuinely love and care about what they do. It’s always good to be around such people! Also, Zee Castro-Talampas is a great cook so shooting with her means getting a tasty, hearty merienda afterward. I would describe the best desserts as… treats that are not just sweet. They should have a good balance of flavors. The best desserts are more than the sum of their parts, making you (dangerously!) feel good about eating a lot in one sitting. The best dessert I’ve tasted lately is… the Parmesan Yema Torte by Homemade by Roshan! It has the perfect balance of sweet and salty, with a hint of dayap and different but complementing textures. It’s no wonder this cake made it to this year’s list of Yummy’s 50 Favorite Desserts! The next big trend in desserts is…ice cream sandwiches—a prediction made almost two years ago. I’m excited for this to hit Manila because I’m a big ice cream sandwich fan! The local dessert business I always support is…Theo and Philo. They’re innovative and fun, and they’re doing good things for the local chocolate industry. A meal is not complete without dessert because…it balances out all the vegetables you eat with your main dish.
For this issue, I…came up with recipes for Brownies Blondies (page 50) The best part of that assignment was… trying out new recipes. I always serve my new treats to my family to get their feedback, and it’s an awesome feeling when they love what I come up with. Also, I was amazed watching the stylist and photographer work their magic—I couldn’t believe that so much work goes into one photo! I even learned a thing or two about styling. I would describe the best dessert as… anything that pairs well with a good cup of coffee. A few of my favorites are shortbread, native kakanin, and white chocolate. The next big trend in desserts is…ube— it’s quite popular these days. I hope to see more sweet treats made with local flavors. I’m actually working on an updated classic dessert with a Filipino twist. A sweet treat everyone should try is… the pavlova! It’s a new favorite at my home. Who knew egg whites and sugar could be such a hit? It’s the perfect canvas for fruits, chocolates, and ice cream—practically anything you want. My top tip for aspiring home bakers is… don’t try to do too much too soon. Quality is always better than quantity. It can get overwhelming, but if you’re doing something you love, it won’t feel like work at all. A meal is not complete without dessert because…it’s the last bite—it can change one’s perspective of the entire meal! That’s a tip I got from a chef at Le Cordon Bleu during my studies there.
LEN SANTOS -DING Healthy food advocate and chef-instructor, Feed 5000 Kitchen Studio For this issue, I…developed six healthy dessert recipes in Sweet and Low (page 68). The best part of that assignment was… the realization that many healthy, natural ingredients can be used as alternatives to unhealthy fats and artificial sweeteners and flavorings—stuff we thought we couldn’t stay away from if we want great desserts. The best dessert I’ve tried lately is…the Queso de Bola Yema Cake of Claudine’s Homemade Desserts. The contrast of the rich yema icing with the salty queso de bola makes it perfectly balanced. The next big trend in desserts is…using natural and local products. More people are now experimenting with coconut sugar, kamias, sampalok, pili butter, and tablea in their desserts. Even ube is getting international attention! That was my inspiration for the Coconut Ube Ice Cream on page 68. I used the real thing, not artificial ube flavoring and coloring. The home-based dessert biz I always support is…Joy Roxas’s Simple Sweets by Joy. Her Sticky Toffee Pudding is to die for, and her Salted Dulce de Leche Brownie is our family’s current favorite. Quilina’s Bakeshop in Makati makes beautiful birthday cakes and yummy caramel bars at very reasonable prices. I love that the owner, Mei, donates part of her sales to a good cause. If you’re feeling adventurous with your desserts, you should…try adding more nutritious ingredients to your recipes. Puréed spinach or squash works well in muffins and pancakes; herbs and spices (think rosemary, pink peppercorn, even jalapeños!) can be added to your basic cookie recipe. You’ll be surprised at how the savory ingredients balance out the flavors.
ideas FLAVOR UP!
Swap out the water mixed with the gelatin for fruit juice. (We love pineapple, mango, and cranberry!) For more depth and texture, fold in sweet add-ins—vanilla beans, crushed cookie bits, coconut flakes, chopped nuts, fruit preserves, or melted chocolate—as soon as the marshmallow has fluffed up.
PHOTOGRAPHY: MICHAEL ANGELO CHUA. RECIPE AND FOOD STYLING: CHINO L. CRUZ.
Puff, puff and away Try making your own marshmallows then flavor them however you like! www.yummy.ph
Grease a 9x13-inch rectangular baking pan with oil and line with plastic wrap. Mix ½ cup cold water and 3 tablespoons unflavored powdered gelatin in a small bowl; bloom for 5 minutes. Combine 1 cup confectioners’ sugar and 1 cup cornstarch; set aside. Cook gelatin in a saucepan over low heat until melted, 1 to 2 minutes. Pour gelatin into the bowl of an electric mixer fitted with the whisk attachment; set aside. Mix ²⁄³ cup light corn syrup, 1 cup sugar, and ½ cup water in a saucepan until sugar has dissolved; cook over medium-high heat for 10 to 15 minutes or until syrup reaches soft-ball stage, or a candy thermometer reads 240°F. Once syrup is ready, start whisking gelatin on medium-low speed. Slowly pour in syrup, whisking continuously for 5 minutes or until opaque white. Increase speed to high and whisk until mixture has doubled in volume, 3 to 4 minutes. Fold in flavorings (see tip). Quickly pour mixture into prepared pan. Smoothen top and cover with sugarcornstarch mixture. Refrigerate for at least 4 hours. Remove marshmallow from pan and peel off plastic wrap. Cover with sugar-cornstarch mixture. Cut into 1½-inch cubes using a knife or a pizza cutter. Makes about 40.
KEEP COOL Mini Ice Cream Cakes
Combine 1 cup crushed cookie crumbs (we used digestive biscuits), ¼ cup sugar, ½ teaspoon salt, and ½ cup melted butter in a medium bowl. Press firmly onto the bottom of the cups of a muffin pan lined with cupcake liners. Gently fold ½ cup fruit jam of your choice into 1-pint vanilla ice cream (softened in the fridge for 30 minutes). Evenly divide ice cream mixture among prepared cups. Cover with plastic wrap and freeze for 4 hours up to overnight. Garnish with crushed cookies and jam, if desired. Serve chilled. Makes 4 to 6.
You won’t need an oven to make these impressive sweet treats for friends and family.
TROPICAL WAVE Make the banana custard: Whisk together 3 large egg yolks, ¹⁄³ cup sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt in a medium bowl until light and thick; set aside. Purée 1 medium banana and 1 cup milk in a blender until smooth. Cook milk mixture in a saucepan over medium heat until mixture is warm to the touch, with steam rising from the surface. Slowly pour a third of the milk mixture over the egg mixture, whisking continuously. Pour tempered egg mixture into saucepan and cook over medium-high heat for 3 to 4 minutes, or until mixture bubbles and thickens. Transfer to a bowl, cover, and chill for 1 hour or overnight. Assemble the trifle: Evenly divide 1 cup crushed ladyfingers (broas) among 4 medium glasses. Top each with 1 tablespoon rum or mango nectar. Evenly distribute ½ cup mango jam on top. Top with chilled banana custard and fresh banana slices. Makes 4.
TEA TIME Milk Tea Panna Cotta
Mix together 2¼ teaspoons unflavored powdered gelatin and 2 tablespoons cold water in a small bowl; bloom for 5 minutes. Heat 1 cup whipping cream, ½ cup fresh milk, and 2 teabags (we used English Breakfast) in a saucepan over medium heat until small bubbles form around the sides of the pot and steam rises. Remove from heat and steep for 4 to 5 minutes. Remove teabags from cream mixture, then whisk in gelatin until completely dissolved. Evenly pour milk tea mixture into 4 (2-ounce) molds or ramekins, cover with plastic wrap, and chill for 4 hours up to overnight. Dip ramekins in warm water to help release panna cotta from ramekins. Makes 4.
PHOTOGRAPHY: MICHAEL ANGELO CHUA. RECIPE AND FOOD STYLING: CHINO L. CRUZ.
Kahlúa Hot Cocoa
PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND RECIPE: CHINO L. CRUZ.
Has the chilly weather got you down? Warm up with this toasty, chocolatey drink!
SPICE, SPICE BABY!
Whisk together 1 cup fresh milk, 1½ tablespoons brown sugar, 2 tablespoons regular unsweetened cocoa powder, and ¼ teaspoon salt in a saucepan over medium heat. Heat until steam begins rising from the top of the mixture. Pour into a mug and stir in 1 tablespoon Kahlúa coffee liqueur. Serves 1 to 2.
Give grilled chicken a boost of vibrant flavor and heat with a little help from Nando’s bottled Peri-Peri sauces. Available in Lemon & Herb, Garlic, Medium, Hot, Extra Hot, and Extra Extra Hot varieties, these sauces give you loads of options when it comes to taste and spice level. When you’re pressed for time, you can even use the sauces as a quick and easy marinade for roast chicken and pork chops! Available in leading supermarkets.
Fish out of water When you’re too tired to cook anything after a long, hard day, nothing beats just having to open a jar for dinner. Enter San Marino’s brand new line of tawilis and Spanish sardines. Available both jarred and canned, the tasty fish is prepared the classic Spanish way: slow-cooked in oil with a variety of savory spices. Serve them up with a pile of hot rice or a bowl of freshly cooked pasta, and you’ve got a quick meal! Available in leading supermarkets.
You! Hot dog! We love a good, spicy sausage, so we’re absolutely excited to see Frönen’s new Andouille sausages out in the market! These perfectly piquant links, most popular in Louisiana, are best known for their vibrant hit of chili heat. The blend of salt and spice makes them perfect for flavoring soups, and even as a hearty sandwich filling. Available in Rustan’s Supermarket.
How do you make your favorite desserts healthier?
I like to use beet juice as a natural alternative to red food coloring.
You can make tasty brownies using avocados as a main ingredient, resulting in a fudgy flourless snack! —Moca Dator
I also like to add assorted vegetable juices to some desserts. —Patricia Cruz
I use rice malt syrup as a sugar substitute and allaround sweetener! —Gisella Velasco
Make sure that the syrups you use— agave, maple, even honey—are 100 percent natural. Avoid those that are diluted with high fructose corn syrup. All you have to do is check the label. —Cray Miranda
I often use bananas as a substitute for butter when baking. Now, I’m exploring using chickpeas as a substitute for eggs. —Jun Angelo Sunglao
Bookshelf Next Month's Question:
What quick party treat do you like to make when your friends come over?
Post your answers on www.facebook.com/yummymagazine, and check out next month’s issue for your yummy ideas.
CINNAMON SWEET When it comes to spice, all it takes is a little pinch to amp up the flavor! This is exactly why we love Joji’s Delights Cinnamon Peanut Butter, a subtly spiced and totally tasty take on an all-time favorite sandwich filling. Proudly made in Bukidnon, this scrumptious spread is made with just a handful of ingredients—peanuts, cinnamon, and sea salt—making it all about the flavor of the nuts and spice. Smear it on bananas or serve alongside crackers. To order, contact mobile no. 0917-7074313.
PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT: CHINO L. CRUZ.
Budding bakers and aspiring cake decorators need to get their hands on Buttercream One-Tier Wonders by Valeri Valeriano and Christina Ong (P950, Gourdo’s). This colorful compendium of creative cakes is chock-full of tips and tricks for creating your very own intricately designed celebration cakes. Instead of using the ever-popular fondant, Valeri and Christina teach readers the art of decorating cakes with classic buttercream frosting.
Out of the Box Idea
Add extra indulgence to baked treats by drizzling them with golden salted caramel! Place 1 cup sugar in a heavy-bottomed saucepot over medium heat. Melt sugar, whisking constantly, until deep amber in color, about 6 minutes. Add 6 tablespoons unsalted butter (cubed) and whisk until melted. Remove from heat and carefully whisk in ½ cup Alaska Créma all-purpose cream. Stir in 1 teaspoon (or to taste) sea salt. Let cool then transfer to a bottle.
Follow her! Katherine Sabbath
PHOTOGRAPHY: DAIRY DARILAG (CARAMEL). RECIPE AND STYLING: IDGE MENDIOLA. TEXT: CHINO L. CRUZ.
Aussie cake-maker Katherine Sabbath is the baker behind some of the prettiest and most colorful celebration cakes that Instagram has ever seen! Her pastelcolored confections, which range from towering three-tier wedding cakes to adorable cupcakes and cookies, feature unique, playful, and oftentimes dreamy designs that look almost too good to eat. If you’re looking for inspiration for your next creation, check out her account! Follow her on Instagram at @katherine_sabbath.
Healthy desserts don’t have to be bland and boring. Tease your taste buds with these lip-smacking, nutritionally boosted treats. Go ahead, they’re good for you.
Lighten up Top plain yogurt with a sprinkling of this trail mix for a snack that’s rich in protein and healthy fat.
MOTHER’S BEST Breastfeeding moms, this one’s for you. A serving of the best-selling lactation brownies from Mommy Treats is packed with rolled oats, fenugreek, flaxseed, and brewer’s yeast—all widely known as milk supply boosters rich in antioxidants, iron, and B-vitamins. You’ll be happily surprised that each moist and chocolatey brownie only has 97 calories! For information, call 0917-7923442 or follow @mommytreats on Instagram.
Pop one in the microwave for 15 seconds to get that freshly baked texture!
THE RIGHT MIX Tuck a pack of Greenola Tropical Nut Trail Mix in your office lunch box for an instant pick-me-up. The combination of cashews, dried mangoes, and coconut shreds will fill you up, sans the bulk. For information, call 0917-8177557 or follow @greenolaph on Instagram.
IN THE RAW What’s tart, chewy, and a great way to end a healthy meal? I Can’t Believe It’s Vegan's cranberry and nuts Raw Energy Bites! They're vegan and gluten- and sugar-free. Generously studded with cranberries, cashews, and dates, they're proof that raw food can be yummy. For information, call 0916-6676767 or follow @icantbelieveitsveganph on Instagram. PACK ON THE PROTEIN Need a quick energy lift? Turn to Good Good Cookie’s Vegan Peanut Butter Bites. Made with peanuts, oats, and malunggay, they make for the perfect portion-controlled, protein-rich afternoon snack. For information, follow @goodgoodcookie on Instagram.
Everyone’s favorite french-fry dip just got a whole lot more wholesome. Introducing Down To Earth’s preservative-free heirloom ketchup. This wonderfully tart take on the classic condiment features all the flavors we know and love, minus all the chemicals. Elevate your homemade burger with a big dollop of this new product, knowing that you’re feeding your family only the good stuff. For more information, contact tel. no. 814-0854 or visit www.downtoearth.ph.
PHOTOGRAPHY: RIELL SANTOS (LIGHTEN UP) AND MICHAEL ANGELO CHUA. TEXT: ANNA FELIPE AND CHINO L. CRUZ. STYLING: CATALINA ALTOMONTE (LIGHTEN UP).
Chef Specials: A Feast of Flavors Elevate the goodness of your favorite pinoy dishes with Knorr Broth Cubes.
Batchoy Ingredients 600g 200g 50mL 60ml
pork kasim pork liver Knorr Pork Broth egg noodles, small
1000g 50g 20g 10g
red onions chicharon spring onion fried garlic
In a stock pot with water approx 2 liters. Pre-boil the pork kasim and pork liver. Approx 2mins. Set aside.
In a another stock pot, simmer the KNORR PORK BROTH.
Add the boiled pork and egg noodles.
Garnish with chicharon, spring onions and fried garlic. Serve.
Pork Rib Stew in Rich Brown Sauce Ingredients 45g 4g 400g 40mL 40g 80g 35g 6g
15g 2g 28g 5mL 120g 120g 45g
all purpose ﬂour Knorr Aromat pork ribs canola oil white onion carrots celery garlic
Knorr Pork Broth rosemary Knorr Gravy Mix worcestrshire sauce carrots potatoes green beans
In a bowl, mix together ﬂour and Knorr Aromat until well combined. Dredge the pork pieces in the mixture and pat of excess.
Heat oil in a saucepot. Sear all sides of the pork. Set aside.
Add onions, carrots and celery into the pan and continue cooking until vegetables are fragrant.
Add in minced garlic, Knorr Pork Broth dissolved in water and dried rosemary. Bring to a boil then reduce
heat and allow to simmer for about 1 hour or pork pieces are fork-tender and liquid reduced. 5.
Add in the Knorr Gravy Mix dissolved in water and continue simmering until sauce is reduced to a thick consistency, about 15-20 minutes.
Season with worcestershire sauce.
Add blanched carrots and potatoes and serve with green beans to garnish.
Beef Kansi Ingredients 1250g 5g 3g 60ml 100g 30g 100g 4 pcs.
beef shank with marrow rock salt crushed black pepper annatoo oil red onions garlic cloves tomatoes lemongrass stalks
2 pcs. 60g 4 pcs. 5g 10g 10g
green ﬁnger chillies Knorr Beef Broth batuan Atsuete seeds Knorr Lime Powder toasted garlic chips ﬁsh sauce
Season beef with salt and pepper
In a hot large saute pan, add the annatto oil and lightly sear the beef on both sides. Transfer the beef to a braising pan after it has been browned. .
In the saute pan, sweat the onions, garlic, tomatoes and lemon grass.
Add the green chilies
Deglaze the pan with diluted Knorr Beef Broth. Let the broth simmer for a few minutes then transfer the liquid to the braising pan together with the beef. Add
the “batuan” Simmer the beef for at least 2 hours or until fork tender. (Broth should have a tinge of orange red, if it still appears a bit pale, add 5g of atsuete seeds while the beef is simmering) 6.
Adjust seasoning with some ﬁsh sauce if necessary
To make soup a bit more sour, turn off the heat and add the Knorr Lime Powder to the soup, stir well.
Transfer to a serving bowl and garnish with toasted garlic chips
Enhance the ﬂavor your dishes! Use Knorr Chicken Broth, Knorr Pork Broth, and Knorr Beef Broth when whipping up those specialties. Give your customers that rich, savory taste that they’ll keep coming back for. Get more recipes for your restaurant at www.ufs.com
LOCAL LOVE Risa Chocolates, purveyor of world-class chocolate using locally sourced cacao, is churning out the country’s premier 100 percent chocolate chips! Risa Chocolates has always been known for producing excellent chocolate bars, truffles, and pralines, and these are no different. Completely sourced and made in the Philippines, the chips are vegetable oil-, preservative-, and soy lecithinfree. That means you get pure chocolate bliss in each morsel!
PHOTOGRAPHY: DAIRY DARILAG. TEXT AND STYLING: IDGE MENDIOLA.
Make cookies, cakes, and sundaes extra special by using Philippine-made chocolate chips.
SWEET INSPIRATION The chocolate chips come in semisweet and bittersweet variants. Choose the former if you’re going for a sweeter flavor profile (or making cookies for the kids!); and go for the latter if you’re after a deeper cacao taste. With a pack of these chocolate pieces in your pantry, you’ll be whipping up impressive baked chocolate treats in no time. Planning to start a home-based baking business? These bits might just set you apart from the rest!
Risa Chocolate Chips (P160/200 grams, P650/kilo for semisweet; P200/200 grams, P750/kilo for bittersweet) are available via www.marketa. ph and at the Risa Chocolate Kitchen, Somascan Building, CRM Avenue, BF Almanza, Las Piñas. Visit www.risa.ph or contact 0918-9424573 for more details.
The Baker’s Co.
p S ho l ig ht
S p ot
Visit this one-stop shop for all your baking ingredients and gadgets—not to mention an extra dose of inspiration!
 Marshmallow fondant (P289)  Cake toppers (P79)  Buttermilk powder (P169)  Raspberry filling (P199)  French butter (P89)  Vanilla paste (P950)  Cupcake basket (P375/20) PHOTOGRAPHY: TOTO LABRADOR. TEXT: IDGE MENDIOLA.
here are stores that you leave toting more than what you originally came for, and The Baker’s Co. is certainly one of them. The two-story superstore is a Mecca for any baking enthusiast—whether a beginner learning to bake cookies or an expert dabbling in advanced cake decorating and bread making. The first floor is filled with all the ingredients you could possibly need, from French butter and frozen berries to pie fillings and every type of sugar and flour. They also have a well-stocked shelf of chocolates, ranging from local varieties to imported brands. A wall of cake toppers, sprinkles, and gel colorings will also leave you awestruck. Don’t miss out on their own line of ready-made mixes for breads and cakes, too. Head up to the second level and you’ll find covetable baking tools and equipment. Feel free to linger and discover new items that will make the whole baking process that much easier. The different types of spatulas, whisks, rolling pins, and pans in various materials can get confusing, so it’s best to ask for assistance from the knowledgeable staff. And if you’re planning to turn your baking hobby into a business, this is a good place to go for packaging—a whole area is dedicated to the cutest cupcake liners, cake boards, and loaf boxes! The Baker’s Co. also holds workshops in the secondfloor kitchen area. They demonstrate how to use all the ingredients available in-store, and are more than willing to help develop their customers’ skills. It’s an extra service that makes this store stand out from the rest.
The Baker’s Co. is at 99 Panay Avenue, South Triangle, Quezon City (tel. nos.: 921-6443, 2451820; www.thebakersco.com). 7
G rocer y  COOKIE MONSTER Craving for cookies but don’t have the time to bake a batch? There’s nothing wrong with settling for cookie dough— especially if it’s in ice cream form! Here’s a chocolate chip-studded version that kids of all ages will love. Nestlé Temptations Cookie Dough Ice Cream, P255, SM Supermarket
 NUTTY BUSINESS Fun fact: We included this nut-studded flavor in our list of 50 Favorite Desserts a couple of years back! (Check this year’s roster on page 74.) The only difference? You can now find the in-demand Carmen’s Best brand in major supermarkets. Carmen’s Best Nuts About You Ice Cream, P420, The Landmark
G ra b
PHOTOGRAPHY: MIGUEL NACIANCENO. TEXT AND STYLING: IDGE MENDIOLA.
There’s nothing a generous serving of ice cream can’t fix. These local options will brighten up your day!
 U-BE THE ONE On a diet? You don’t have to skip dessert! This bright purple treat comes with no sugar, and is low in both fat and calories. Go ahead and ask for a second scoop! BTIC Frozen Yogurt in Ube, P439, Rustan’s Supermarket
 CHOCO LOCO Widely popular because they always use premium ingredients, Merry Moo has set the bar high for chocolate ice cream. This deep, dark flavor is the best kind of indulgence any time, any day. Merry Moo Dark Chocolate Ice Cream, P340, Rustan’s Supermarket
 THE BIG CHEESE Creamy coconutmilk ice cream is the perfect base for generous cheese chunks and milky pastillas pieces. It’s the best introduction to Filipino sweets and flavor combinations! Selecta Quezo Pastillas Ice Cream, P240, Robinsons Supermarket
 GO GREEN Avocado ice cream just got a whole lot better with the addition of ground tablea bits and a generous swirl of coffee. It’s a surprising combination that will awaken the senses. Magnolia Best of the Philippines Avocado Macchiato Ice Cream, P250, The Landmark
YUMMY SHOPPING P a nt r y
B a s ic s
Flour power Want to try your hand at baking? Kick things off by getting to know the different types of flour used to make baked goods.
 All-purpose flour is the most common and most versatile type of flour. Also called white flour, this fine-textured variety is packed with B vitamins and iron. It’s made of a combination of high-gluten hard wheat and low-gluten soft wheat, making it ideal for most baked goods.
Fine and silky  cake flour is made of lowgluten soft wheat. This means it is high in starch and has a lower protein content, making it the most suitable type of flour for soft, tender, and delicate products. Use it if you’re going for an extra moist cake, bar, or fruit loaf.
 Bread flour, on the other hand, is high in gluten. It is a blend of hard-wheat flour and barley flour, and is rich in vitamin C. It’s the strongest type of flour, which means it can provide support to sturdier products like yeast breads. If you want chewier crumbs and a browner crust, make sure to use this variety.
Choose  wholewheat flour if you want to make your baked goods healthier. This dark brown flour contains wheat germ, making it relatively higher in fiber, nutrients, and fat. It is fullflavored, and products using this type of flour are usually denser than those made with white flour.
Aside from wheat, other grains can also be used to make flour.  Corn flour, for example, is milled from whole corn kernels. It is different from cornstarch, which only uses parts of the kernel. Finely ground corn flour can be used for breading or, when combined with other flours, for baking breads and other pastries.
 Self-rising flour is allpurpose flour combined with salt and a leavening agent such as baking powder. You can use it in place of all-purpose flour, but make sure to lessen the amount of salt and baking powder in the recipe. Use it when making muffins, cupcakes, and pancakes.
Widely popular in Asian cooking,  rice flour is the fine powder made out of ground white rice. It can be used in baking flat breads and cakes, or as a thickener for sauces. When made from highstarch short-grain rice, it becomes glutinous, and can be used to make Asian sweet treats like mochi and bibingka.
PHOTOGRAPHY: DAIRY DARILAG. TEXT AND STYLING: IDGE MENDIOLA.
Bridging the gap A French chef and his Filipina wife blend cultures in their kitchen.
Anna Soenen’s Bacolod-based parents built a second home in Sta. Mesa where she and her siblings, together with some cousins, crashed during their days as students in Manila. Her grandmother chose the lot for its proximity to relatives who lived nearby. After her marriage to French chef Cyrille Soenen, Anna relocated to France before returning to Manila and eventually moving back into the family home with Cyrille and their children. The house hasn’t changed much since, except for the addition of Cyrille’s beloved heirloom pieces brought over from France and the new aromas that now waft through the well-equipped kitchen. The kitchen, in its cross-pollinated present state, mirrors Anna and Cyrille’s marriage. Most of the original features remain intact, such as the cabinetry, a center island, and the glass jalousie windows that provide illumination and aid in air circulation. To this, Cyrille introduced some pieces that remind him of home.
ABOUT THE COLUMNIST
Devi de Veyra, a former editor at Elle Decoration Philippines, lives and breathes design. She loves to style homes and products for the camera, and is currently freelancing for various publications. A blog is in the works, but for now, follow her on Instagram at @devideveyra.
The French feel
PHOTOGRAPHY: WILLIAM ONG (INTERIORS) AND COURTESY OF SUPPLIERS. PORTRAIT: BOIZEI MALICDEM.
Bring rustic European touches to your kitchen with these objects.
A vintage French butcher’s table now lies at the center of the kitchen. A garde manger— which is a wooden contraption where Cyrille says, “we put our cheese to age it, and also some cold cuts, like ham and cured pork.” The chef continues: “Usually it stays in our cellar where the temperature is cool.” He also brought to Manila the equipment and tools he’s had since his apprenticeship years as a cook. There’s also the hefty SMEG stove that has stewed, fried, baked, and braised both Filipino and French dishes. On days when he’s off from work as head chef at Impressions, Maxim Hotel’s fine dining destination, Cyrille can sometimes be found in his home kitchen. The genial chef might be prepping fish or local lobster on his French butcher’s table with Anna in attendance, a glass of white wine in hand. The Soenens and the objects in their cooking space seem settled and in place, familiar and comfortable with each other.
Opposite page, clockwise from top: Chef Cyrille Soenen in his kitchen wearing a denim apron handmade by one of his former chefs, Dwight Dumale. Small tabletop ceramic articles also evoke memories of home. An old butcher's table from France now serves as the chef's preparation table. This page, above: The jalousie windows, countertops, and cabinetry are all original to the house.
THIS PAGE, ABOVE: Beck flatware caddy and napkin holder, Hue serving bowl and plate; Crate & Barrel. Pietro console table, Triboa Bay Living. Utility pot with ash cover by LSA, Garden Barn. 11-bottle copper wine rack and fiber leaf placemat; Crate & Barrel.
28 Family Kitchen 29 Biz Whiz 30 The Sweet Stuff 32 Healthy Approach 35 Weekday Cooking 43 Weekend Entertaining
PHOTOGRAPHY: MICHAEL ANGELO CHUA. PROP STYLING: PAULYNN CHANG AFABLE.
Tiramisu (recipe on page 29)
Easy dishes for busy days
BY JOEY DE LARRAZABAL-BLANCO
y husband and I love Hainanese chicken. Despite that, I have never tried preparing it myself at home. It has always seemed daunting to me. Perhaps it’s the delicate poaching of the chicken to succulent perfection or making sure that the broth for cooking the rice is perfectly flavored that I found intimidating—whatever the reason, I always believed myself too heavy-handed to even have a go at it. Let me make it clear from the get-go: This recipe is absolutely not Hainanese chicken (or even a version of it). What it is, simply put, is baked chicken that tries to replicate the popular dish’s distinct flavors. It’s fairly easy to make and needs no special skills or equipment. The best part of this dish is the pan sauce! You can serve the chicken straight in the baking dish (with all of the tasty, rendered juices), or transfer the meat to another plate and serve the drippings on the side—either way, it’s delicious over hot rice! Place your extra gingerscallion sauce in a bowl alongside another dipping bowl of hot sauce (preferably an Asian kind like Sriracha), and you’re all set. Let me know how it goes.
YOU CAN FIND KECAP MANIS
BAKED CHICKEN WITH GINGER-SCALLION SAUCE 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.
Serves 4 Prep Time 15 minutes Cooking Time 45 minutes
✔ 1 bunch green onions, cut into 1-inch pieces (about ½ cup) ✔ salt ✔ ½ cup canola oil
2 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon kecap manis ✔ hot sauce, to serve 1 teaspoon sesame oil 1 Preheat oven to 350°F. 1 kilo bone-in 2 Mix soy sauce, mirin, chicken thighs kecap manis, and sesame oil thoroughly in a large bowl. FOR THE GINGERAdd chicken; mix to coat all SCALLION SAUCE ✔ 1 (25-gram) piece ginger, pieces evenly. Set aside. peeled and sliced
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3 Make the ginger-scallion sauce: Grate ginger and mince green onions finely then place in a bowl. Mix well. Season to taste with salt. 4 Heat oil in a small pan over high heat. Pour hot oil over the ginger-green onion mixture until it bubbles up. Stir and set aside. 5 Place chicken and marinade on a baking dish. Bake until cooked through, about 45 minutes. 6 Top chicken with gingerscallion sauce. Serve with hot sauce on the side, if desired.
PHOTOGRAPHY: TOTO LABRADOR. STYLING: ANNA FELIPE. PORTRAIT: BOIZEI MALICDEM.
in most Asian stores and in the Asian aisle of major groceries. It is also known as sweet soy sauce and is a great condiment to have in your pantry.
BY SHARLENE TAN
hen it comes to hunting down the best chocolate cakes, cheesecakes, and pies in Manila, there are already a bunch of options to choose from. But what about tiramisu? When people look for a sweet treat to bring to a potluck party, the Italian dessert rarely comes to mind because it’s hard to find a good version here, save for some Italian restaurants’. More and more, consumers are now buying desserts from home bakers because they want to veer away from commercial products, especially when looking for something to serve on special occasions. These home bakers have been able to grow their businesses—opening kiosks and cafés in popular areas. You can follow their example and start a home-based business that offers something new like this tiramisu recipe, which I developed after tasting so many versions in different parts of the globe. My tip: Use only the best ingredients. Mascarpone is a must, and a layer of good-quality cocoa powder for topping is important. I used Galbani mascarpone and Felchlin cocoa powder—these two are pricey, but with just one spoonful of the final product, you’ll understand how they instantly make your dish stand out from the rest.
TIRAMISU Makes 1 (9x13-inch) dish or 8 single-serve bowls Prep Time 40 minutes Cooking Time 15 minutes
PHOTOGRAPHY: MICHAEL ANGELO CHUA. STYLING: PAULYNN CHANG AFABLE. PORTRAIT: BOIZEI MALICDEM.
FOR THE FILLING
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yolks from 5 large eggs ½ cup sugar, divided ¹⁄³ cup sweet Marsala wine, divided 500 grams mascarpone cheese 1 cup heavy cream
FOR THE SYRUP
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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.
¹⁄³ cup espresso 2 tablespoons sugar 2 tablespoons dark rum 2 tablespoons Kahlúa liqueur 1 tablespoon vanilla extract
✔ 1 (450-gram) pack Italian ladyfingers, halved lengthwise ✔ 150 grams semisweet chocolate, grated ✔ 2 tablespoons premium unsweetened cocoa powder, sifted 1 Make the filling: Beat egg yolks and
¼ cup sugar in a bowl until light and fluffy. Add half of the Marsala wine; www.yummy.ph
stir. Place bowl on top of a double boiler over medium heat; cook, stirring constantly, until slightly thickened. 2 Remove from heat and add remaining wine; stir to blend completely. Set aside to cool, covered, in the refrigerator until well chilled, about 2 hours. 3 Beat mascarpone cheese in another bowl until fluffy. Add cooled egg mixture and stir until well combined. Set aside. 4 Beat heavy cream and remaining sugar until soft peaks form. Fold half of the whipped cream into the mascarpone mixture. Set remaining half aside for topping. 5 Make the syrup: Combine all ingredients in a bowl. 6 Layer ladyfingers, cut side up, on the bottom of a 9x13-inch dish or 8 singleserve bowls. Brush ladyfingers with syrup until coated and damp. 7 Spoon a layer of filling on top, covering the ladyfingers completely. Top with grated chocolate. Repeat 2 more times, then top with remaining whipped cream. 8 Dust cocoa powder on top. Chill for at least 2 hours before serving.
BY CARMELA VILLEGAS-AGOSTA
urtle pie is a dessert made with decadent chocolate, smooth caramel, and toasted pecans. I remember the first time I tried it—I thought to myself, “I can finish this in one sitting!” I loved it so much that I decided to come up with a version that’s much easier to make, so I could have it more often. I turned the classic turtle pie into a no-bake frozen chocolate-caramel pecan pie, made with chocolate mousse. The creamy chocolate complements the smooth, sweet, salty caramel and the earthy flavor of the pecans. If you’re on a budget, you can substitute the pecans with any kind of nut. I also recommend using salted caramel because its flavor is more complex, and it cuts through the sweetness of the dessert. Serve it with coffee or tea for a comforting treat. Give it a try!
Makes 1 (8-inch) pie Prep and Cooking Time 40 minutes, plus chilling time FOR THE CRUST
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1 cup chocolate cookie crumbs ½ cup melted unsalted butter 2 tablespoons brown sugar pinch of salt
FOR THE FILLING
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.
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½ cup sugar 2 tablespoons cornstarch pinch of salt yolks from 2 large eggs 1 cup whole milk 1½ cups whipping cream, divided 1 cup dark chocolate chips 1 teaspoon vanilla extract 1 tablespoon unsalted butter
✔ 1½ cups chopped pecans ✔ 1 cup store-bought salted caramel sauce (we used CSL Pastries) ✔ ½ cup whipping cream, whipped, to garnish ✔ chocolate shavings, to garnish 1 Make the crust: Combine all ingredients in a bowl; mix until mixture www.yummy.ph
resembles coarse sand. Press mixture onto the bottom of an 8-inch pie pan. Chill until ready to use. 2 Make the filling: Whisk together sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks. Gradually mix in milk and ½ cup whipping cream. 3 Place saucepan over medium heat. Bring mixture to a boil, whisking constantly. Boil for 30 seconds then remove from heat. Continue whisking for 15 seconds to cool slightly. Add chocolate chips, vanilla, and butter; whisk until smooth. Let cool for at least 2 hours. 4 Whip remaining whipping cream until stiff peaks form. Take ¹⁄³ of the whipped cream and mix into the chocolate mixture. Fold in remaining whipped cream. Cover and chill for 2 hours. 5 Toast pecans on a frying pan for 10 minutes, stirring occasionally to prevent nuts from burning. Place pecans on prepared crust, saving some for garnish, then evenly spread salted caramel sauce on top. Spoon chocolate filling on top of caramel sauce. Freeze for at least 1 hour. 6 Before serving, garnish frozen pie with whipped cream, chocolate shavings, and reserved pecans.
PHOTOGRAPHY: MICHAEL ANGELO CHUA. STYLING: ANNA FELIPE. PORTRAIT: BOIZEI MALICDEM.
CHOCO-CARAMEL PECAN PIE
BY MARIE GONZALEZ
hat is nature’s candy? Fruit! I love dessert as much as the next person, but I know having too much is no good. Refined flour and sugar—the backbone of any sweet treat—can wreak havoc on your blood sugar level, and immune and digestive systems, while anything with dairy and eggs increases bad cholesterol. I love tinkering around in the kitchen and coming up with healthy versions of the usual desserts. This way, I can satisfy my sweet tooth without the guilt. Living in a tropical country has its perks: We have access to naturally sweet fruits like bananas, mangoes, and pineapples; and eating ice cream is a great excuse to cool down in the heat. Enter “nice cream,” my version of ice cream using pure fruit! No other dessert can claim to have as many antioxidants, fiber, and cancer-fighting and anti-aging properties! The trick is to freeze chopped fruit and blend it until you achieve soft-serve consistency. A food processor or blender with a tamper is essential; if your blender doesn’t have one, you’ll have to pause often and stir the mixture. Play around with different flavor combinations and feel good about eating ice cream!
NICE CREAM Makes ²⁄³ to 1½ cups per flavor Prep Time 10 minutes, plus freezing time FOR BANANA-VANILLA
✔ 3 lakatan bananas, chopped and frozen ✔ 1 to 3 teaspoons vanilla extract ✔ 2 tablespoons water ✔ flesh from 2 ripe mangoes, chopped and frozen ✔ 2 to 3 tablespoons water FOR STRAWBERRY
✔ 2 lakatan bananas, chopped and frozen ✔ ½ cup fresh strawberries, chopped and frozen ✔ 2 tablespoons water FOR MANGO-BLACKBERRY
✔ flesh from 3 ripe mangoes, chopped and frozen ✔ ½ cup fresh blackberries, chopped and frozen ✔ 3 to 4 tablespoons water
ABOUT THE COLUMNIST
Marie Gonzalez is the mastermind behind Kitchen Revolution, a company specializing in plant-based cooking classes. She graduated from New York’s Natural Gourmet Institute and completed Cornell University’s Plant-based Nutrition program. Head to www.kitchenrevolution.ph to read about her advocacy.
Place ingredients in a blender or food processor and blend until a soft-serve consistency is reached. Scoop into bowls and serve immediately, or transfer to freezer-friendly containers and store in the freezer.
PHOTOGRAPHY: ALDWIN ASPILLERA. PROP STYLING: IDGE MENDIOLA. PORTRAIT: BOIZEI MALICDEM.
Make it Better with Arla Butter Delectable desserts are best-prepared with butter.
Apple Butter Muffins Yield: 12 muffins Preparation time: 15 minutes Baking time: 20 to 25 minutes Ingredients • 6 tbsp Arla Unsalted Butter, melted and cooled • 4 fuji apples, cored and cut into a 1/4-inch dices • 1/2 cup brown sugar • zest of 2 lemons, divided • 1/2 tsp plus a large pinch of sea salt, divided • 1/4 tsp cinnamon • 1 2/3 cup all-purpose ﬂour • 1 tsp baking powder • 3 large eggs, room temperature • 1 cup sugar • 1/2 cup sour cream or yogurt • 1 teaspoon vanilla extract For the Glaze • 1/2 cup Arla Unsalted Butter • 2 tsps milk • 1/2 cup brown sugar Procedure 1 Melt the Arla Unsalted Butter and set aside to cool. Preheat the oven to 350° F. Line a 12-cup muffin tin with paper liners. 2 Prepare the apples and toss with brown sugar, the zest of 1 lemon, cinnamon, and a large pinch of sea salt. 3 In a large bowl, combine the ﬂour, baking powder, and 1/2 teaspoon sea salt, and set aside. 4 In a medium-sized bowl, use a fork to whisk the eggs. Stir in the sugar, sour cream, and zest of 1 lemon. Next, stir in the cooled Arla Unsalted Butter and vanilla extract. 5 Fold the wet ingredients into the dry, stir until everything is well-combined. 6 Spoon batter into muffin tin, ﬁlling 2/3 full. Divide the apple mixture between the muffin cups, gently pressing apples into the batter. Slide into oven and cook 4-inch for 20 to 25 minutes. Remove from oven when tops are a light golden brown and a toothpick inserted in the center comes out with just a few crumbs attached. 7 Make the glaze by heating the Arla Unsalted Butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm muffins.
Prepare your sweet treats with the newest Arla Butter that’s made from pure cream with 82% milk fat. The latest addition to Arla’s wide array of dairy products, Arla Butter, is a cultured butter that has a distinctive mild and fresh taste, with a pure, smooth and aromatic ﬂavor. With Arla Butter, your favorite desserts taste even better! For more information on this buttery goodness, visit www.facebook.com/arlaph
MIN ME UTE for e ALS o f ve r y d
Jamaican Jerk Coconut Shrimp Stew
Use seafood for quick meals— they cook in no time and can be bought scaled, gutted, shelled, and deveined. Shrimp, fish, and squid are great canvases for flavor, too!
Serves 6 Prep Time 10 minutes Cooking Time 15 minutes FOR THE JERK SEASONING
PHOTOGRAPHY: ALDWIN ASPILLERA. RECIPES AND FOOD PREPARATION: ZEE CASTRO-TALAMPAS. PROP STYLING: TRINKA GONZALES.
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1 teaspoon ground allspice ½ teaspoon cayenne pepper 1 teaspoon dried thyme ¼ teaspoon paprika ¼ teaspoon ground cinnamon ½ teaspoon ground cloves ¼ teaspoon brown sugar
✔ 500 grams medium shrimp, peeled and deveined ✔ 1 tablespoon vegetable oil ✔ 2 cloves garlic, chopped ✔ 1 small red bell pepper, seeded and chopped ✔ 1 small green bell pepper, seeded and chopped ✔ 1 small yellow bell pepper, seeded and chopped ✔ 1 cup coconut milk ✔ salt and dark soy sauce 1 Make the jerk seasoning: Combine all ingredients in a bowl. 2 Sprinkle shrimps with 2 tablespoons jerk seasoning and toss to coat. 3 Heat oil in a pan over medium heat. Sauté garlic and bell peppers until soft. 4 Add shrimps and cook for about 2 minutes. Once shrimps change color, turn them over and add coconut milk. Lower heat and simmer until shrimps are cooked through. Season with salt and dark soy sauce. 5 Sprinkle with more jerk seasoning before serving. www.yummy.ph
w e e ay k
Serves 6 Prep Time 10 minutes Cooking Time 15 minutes ✔ 1 (200-gram) pack egg noodles (pancit canton) ✔ 2 tablespoons oyster sauce ✔ 2 tablespoons soy sauce ✔ 1 teaspoon brown sugar ✔ juice from 2 calamansi, plus extra to serve ✔ 1 teaspoon sesame oil ✔ 2 teaspoons vegetable oil ✔ 2 cloves garlic, chopped ✔ 3 shallots, sliced ✔ 300 grams rib eye or sirloin (sukiyaki-cut), cut into smaller pieces ✔ 1 (½-inch) piece ginger, grated ✔ 1 (80-gram) pack snow peas (sitsaro), cleaned ✔ 1 (100-gram) pack fresh oyster mushrooms, cleaned ✔ salt and pepper
Beef and Mushroom Noodle Stir-fry
Here’s an easy dish you can make for lunch or merienda when the kids come home from school. With quick-cooking egg noodles and easy-to-find fresh ingredients, you won’t need to open an instant pack ever again.
1 Cook noodles according to package directions. Drain and set aside. 2 Mix together oyster sauce, soy sauce, sugar, and calamansi juice in a bowl. Set aside. 3 Heat sesame and vegetable oils in a large skillet or wok over medium-high heat. Sauté garlic and shallots until fragrant. 4 Add beef and cook until browned, about 1 minute. Remove from pan and set aside. 5 Sauté ginger, snow peas, and mushrooms in the same pan until soft. Add cooked noodles and beef; mix. 6 Pour in oyster sauce mixture and toss noodles until well coated. Season with salt and pepper. Serve with more calamansi, if desired.
FOR MORE FLAVOR,
marinate the chicken in salt, ground black pepper, and light soy sauce for 30 minutes before adding the spice mixture.
Ayam Goreng (Fried Turmeric Chicken Thighs) with Coconut Rice
Choose one day a week to explore a different cuisine. It’s a fun way to get creative in the kitchen and expand your family’s palate.
Serves 4 Prep Time 15 minutes Cooking Time 15 minutes FOR THE COCONUT RICE
✔ 2 cups jasmine rice ✔ 1 cup coconut milk ✔ pinch of salt
FOR THE TURMERIC CHICKEN
✔ 2 tablespoons ground turmeric ✔ ½ teaspoon curry powder ✔ 2 teaspoons grated ginger ✔ 1 teaspoon chopped lemongrass bulb ✔ pinch of salt ✔ 8 chicken thigh fillets (about 800 grams)
✔ 3 cups vegetable oil, to deep-fry ✔ 2 cups potato starch ✔ 1 small cucumber, sliced into thin rounds ✔ bunch of cilantro (wansoy)
Combine turmeric, curry powder, ginger, lemongrass, and salt in a large bowl. Add chicken and massage spice mixture all over. Set aside. 3 Heat oil in a heavybottomed pot over medium heat. Dredge chicken in potato starch, shaking off excess. Deep-fry chicken in batches for 8 minutes on one side. Turn and cook for 2 to 3 more minutes, or until skin is golden and juices run
1 Make the coconut rice: Combine rice, coconut milk, 2 cups water, and salt in a rice cooker. Cook for one regular cycle, then continue steaming for 10 more minutes. 2 Make the turmeric chicken: www.yummy.ph
clear when pierced. (Internal temperature of the thickest part of the chicken should read 165°F. If you don't have a thermometer, pierce the center of the chicken with a bamboo skewer; if the tip is warm, then the chicken is cooked through.) Drain chicken on a wire rack. 4 Serve chicken with coconut rice, cucumber slices, and cilantro leaves.
Serves 6 Prep Time 10 minutes Cooking Time 20 minutes FOR THE MEATBALLS
500 grams ground pork 3 cloves garlic, minced 1 medium red onion, grated 2 teaspoons grated ginger 1 tablespoon soy sauce ½ cup finely chopped mustard greens (mustasa leaves) ✔ ½ teaspoon salt ✔ 1 teaspoon chili flakes ✔ 1 egg ✔ ✔ ✔ ✔ ✔ ✔
1 tablespoon sesame oil 2 cloves garlic, chopped 1 medium red onion, chopped 2 cups chicken stock 1 tablespoon soy sauce 1 teaspoon vinegar 1 cup finely chopped mustard greens (mustasa leaves) ✔ 130 grams misua noodles ✔ salt and pepper ✔ chili flakes (optional) ✔ ✔ ✔ ✔ ✔ ✔ ✔
1 Make the meatballs: Combine all ingredients in a large bowl; mix well.
Spicy Pork Meatball and Misua Soup
Turn to noodle soups for something nourishing and comforting after a long day. It’s perfect for the rainy season.
2 Shape 1 heaping tablespoon of the mixture into a ball using your hands. Repeat to make 17 more balls. Place on a tray, cover, and refrigerate for at least 10 minutes. 3 Heat sesame oil in a large pot over medium heat. Sauté garlic and onions until soft. Add meatballs and cook for about 10 minutes, turning to ensure even browning. 4 Add 3 cups water, stock, soy sauce, and vinegar; simmer for 5 minutes. Add mustasa and noodles; simmer until noodles are cooked through. Season with salt and pepper. Add chili flakes if you want a spicier soup. Serve hot.
No Fuss Pasta Recipes Celebrate Pasta Month by trying these easy-to-do Lasagna and Fettuccine recipes!
Chicken-Chorizo Lasagna Rosettes INGREDIENTS 2 tbsps Doña Elena olive oil 1 onion, minced 2 cloves garlic, minced ¼ kilo chopped chicken breast 1 cup of basil leaves 1 100gms Spanish Chorizo, sliced thinly (or pepperoni) 1 cup all purpose cream ½ cup hot water 1 pack mushroom soup 1 pack Doña Elena Al Dente Lasagna ¼ cup quick melting cheese salt and pepper
Tip: Brush a little bit of cooking oil to separate each pasta.
Corn, Tomato and Tuna Fettuccine INGREDIENTS 1 500gms Doña Elena Al Dente Fettuccine ¼ cup + 3-4 tablespoons Doña Elena olive oil 2 garlic cloves, minced 2 cans, Doña Elena 100% Tuna Chunks in sunﬂower oil, drained 2 cans corn kernels, drained 5 tomatoes, cut in quarters 1 green pepper, seeded and sliced ¼ cup parmesan cheese salt and pepper
PROCEDURE 1 Cook Doña Elena Al Dente Fettuccine according to package directions. Drain well then set aside. 2 Sauté garlic in 2 tbsps olive oil then add the tuna chunks. 3 Add the green pepper, tomatoes and corn. Sauté for 10 minutes. 4 Add more olive oil then throw in the cooked pasta. 5 Add the parmesan cheese and season with salt and pepper. 6 Pour the pasta mixture on a plate then add more parmesan cheese if desired.
Let’s Celebrate! Cook your pasta favorites using Doña Elena Al Dente Pasta. Made from 100% Durum Wheat Semolina, Doña Elena, which comes in ﬁve noodle variants - Fettuccine, Spaghetti, Penne, Rigate, Fusilli and Lasagna - has a higher protein content and uses 100% all-natural and GMO-free ingredients. True to its name “al dente” or “ﬁrm to the bite”, Doña Elena Al Dente Pasta gives your palate the best pasta experience!
PROCEDURE 1 Cook Doña Elena Al Dente Lasagna noodle according to package directions. Drain well then set aside. 2 In a small pan, sauté the onion and garlic in hot oil. Add the chicken breast. Season with salt and pepper. Cook for ﬁve minutes then set aside. 3 To assemble the rosettes, lay the lasagna noodles on a baking sheet or tray. 4 Lay the basil leaves on each lasagna noodle then top it with thinly sliced chorizo or pepperoni. Spoon 2 tablespoons of the chicken mixture on each lasagna then spread thinly. 5 Roll each lasagna into a rosette. Make sure that the chorizo and basil can be seen on the curly part of the lasagna. 6 In a big pan, pour the water, all purpose cream and mushroom soup powder, let it simmer. Season with salt and pepper. 7 Slowly add the rosettes and ﬁll up all the gaps on the pan. Let it simmer for 5 minutes then garnish with quick melting cheese.
This week's grocery list
Kimchi, Chicken, and Bacon Fried Rice Use leftover rice to make fried rice the next day. By adding hearty components and playing with different flavor profiles, you can transform rice into a meal in itself.
PRODUCE 2 heads garlic 3 medium red onions 3 shallots 1 small red bell pepper 1 small green bell pepper 1 small yellow bell pepper 1 (2-inch) piece ginger 1 small pack calamansi (at least 5 pieces) 200 grams mustard greens 1 small cucumber 1 bunch cilantro 1 stalk lemongrass 80 grams snow peas (sitsaro) 1 (100-gram) pack fresh oyster mushrooms STAPLES vegetable oil sesame oil soy sauce vinegar brown sugar salt pepper white rice
Serves 6 Prep Time 10 minutes Cooking Time 15 minutes ✔ 1 tablespoon vegetable oil ✔ 5 bacon strips, chopped ✔ 1 medium red onion, chopped ✔ 2 cloves garlic, chopped ✔ 3 (200-gram) chicken thigh fillets, sliced into 1-inch pieces ✔ 1 to 2 (120-gram) packs kimchi, chopped ✔ 1 cup chopped mustard greens (mustasa leaves) ✔ 2 tablespoons gochujang ✔ 2 cups cooked and cooled day-old jasmine or any long-grain white rice ✔ salt
1 Heat oil in a large frying pan over medium heat. Fry bacon for 2 minutes or until it changes color. Remove from pan and set aside. 2 Sauté onions and garlic in the same pan until fragrant. Add chicken; cook until browned, 5 to 6 minutes. 3 Add kimchi, mustard greens, gochujang, rice, and bacon. Toss until well combined and rice is heated through. Season with salt and top with more kimchi before serving. www.yummy.ph
MEAT, POULTRY, AND SEAFOOD 500 grams ground pork 300 grams sukiyaki-cut beef
1.4 kilos chicken thigh fillets 500 grams medium shrimp 1 (250-gram) pack bacon MISCELLANEOUS 1 egg 1 (200-gram) pack pancit canton 1 (250-gram) pack misua noodles 2 cups chicken stock (or chicken bouillon cubes) 2 cups coconut milk 1 small bottle oyster sauce 2 (120-gram) packs kimchi 1 (170-gram) pack gochujang 1 (350-gram) pack potato starch 1 (27-gram) bottle ground turmeric 1 (27-gram) bottle curry powder 1 (27-gram) bottle ground allspice 1 (27-gram) bottle cayenne pepper 1 (27-gram) bottle dried thyme 1 (27-gram) bottle paprika 1 (27-gram) bottle ground cinnamon 1 (27-gram) bottle ground cloves 1 (27-gram) pack chili pepper flakes
With recipes by
Regine, Marian Rivera, Alden Richards, Jaclyn Jose,
! e r o m y n a m and
#BonggaSaKusina is available in bookstores, newsstands, and convenience stores for P395
Better than fiction Bring to life the iconic dishes from some of the most popular childrenâ€™s tales. Books and films can be enjoyed at the dinner table, too!
THE MENU PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPES AND FOOD STYLING: ZEE CASTRO-TALAMPAS. PROP STYLING: IDGE MENDIOLA.
Beef and Dumpling Noodle Soup
Green Eggs and Ham Cups
FOR ADDED TEXTURE,
sprinkle seasoned breadcrumbs on top after removing the parchment paper and before baking again in step 5.
Dreaming of becoming a chef one day? Practice your kitchen skills by making this classic French dish. Serves 4 to 5 Prep Time 20 minutes Cooking Time 40 minutes ✔ ✔ ✔ ✔
1 tablespoon olive oil, divided 1 clove garlic, chopped 1 small red onion, chopped 1 small yellow bell pepper, seeded and chopped
✔ 2 medium zucchini, sliced into thin rounds ✔ 6 medium tomatoes, sliced into thin rounds ✔ 2 medium eggplants, sliced into thin rounds ✔ 1 tablespoon balsamic vinegar ✔ salt and pepper ✔ fresh thyme sprigs
1 Preheat oven to 375°F. 2 Heat ½ tablespoon olive oil in a medium cast-iron skillet over medium heat. Sauté garlic and onions until fragrant. Add bell peppers and cook until soft. Remove from heat. Set aside a tablespoon of the bell pepper mixture. 3 Arrange zucchini, tomato, and eggplant rounds in the pan, alternating by color. Start from the outer edge and make your way to the center. Make sure to keep the vegetable slices upright. 4 Drizzle vegetables with remaining olive oil and balsamic vinegar. Season with salt and pepper. Sprinkle thyme leaves and reserved bell pepper mixture on top. 5 Bake, covered with parchment paper, in the preheated oven for 30 minutes. Remove cover and bake for 10 minutes more.
Beef and Dumpling Noodle Soup
Love Chinese noodle soups as much as Po from Kung Fu Panda? Here’s a version you can whip up in your own kitchen. Serves 6 Prep Time 10 minutes Cooking Time 3 hours ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔
1 kilo beef knee cap salt and pepper 1 tablespoon sesame oil 1 large white onion, chopped 1 head garlic, peeled and pounded 500 grams beef brisket, sliced into 2-inch chunks 2 pieces star anise 1 (2-inch) stick cinnamon 1 (thumb-size) piece ginger, sliced ¼ cup soy sauce ¼ cup oyster sauce 2 tablespoons rice wine 1 tablespoon sugar ½ cup chopped leeks 2 cups beef stock, or more as needed 1 (300-gram) pack thin egg noodles
FOR THE DUMPLINGS
✔ ✔ ✔ ✔ ✔ ✔
125 grams ground pork 1 teaspoon chopped green onions 1 teaspoon soy sauce ½ teaspoon grated ginger 100 grams shrimp, peeled 12 dumpling wrappers
1 Place beef knee cap in a large pot over medium heat. Cover with water and boil for 30 minutes. Drain, then cover again with water. Season with salt and pepper. Lower heat and simmer for 2 hours or until tendon is soft, adding more water if pot dries up. Set aside to cool. 2 Heat oil in a pot over medium heat. Sauté onions and garlic. Add brisket and sear on both sides until brown. Season with salt and pepper. Cover with 4 cups water. Boil for 30 minutes, removing impurities that rise to the surface.
3 Add star anise, cinnamon, ginger, soy sauce, oyster sauce, rice wine, and sugar. Lower heat and simmer for 2½ hours or until beef is tender. 4 Meanwhile, make the dumplings: Combine pork, green onions, soy sauce, and ginger. Take 1 teaspoon of mixture and 1 shrimp and place on the center of a dumpling wrapper. Wet edges with water and pinch to seal. Repeat with remaining ingredients. Set aside in the refrigerator. 5 Remove tendon from knee cap and add to the pot with the brisket. Add leeks and beef stock. Adjust seasoning to taste. 6 Add dumplings to the pot and cook for 7 minutes. Add noodles and cook for 3 minutes. 7 Divide noodles, beef brisket, tendon, and dumplings among serving bowls. Serve hot.
Transport the kids to Hogwarts with this refreshing beverage! One sip and they’ll be casting spells like Harry, Ron, and Hermione. Serves 4 Prep Time 10 minutes Cooking Time 10 minutes FOR THE BUTTERSCOTCH
✔ 4 tablespoons unsalted butter ✔ 1 cup brown sugar ✔ ¾ cup whipping cream ✔ pinch of salt ✔ 1 cup whipping cream ✔ 4 (330-ml) cans soda water ✔ 1 pint or 4 scoops vanilla ice cream
2 Combine whipping cream and 2 tablespoons butterscotch in a pitcher. 3 Drizzle butterscotch on the insides of 4 mugs. Divide whipping cream mixture among mugs. Fill with soda water. 4 Top each mug with vanilla ice cream and drizzle with more butterscotch.
Green Eggs and Ham Cups
Whether served as an appetizer or as a morning snack, these tasty treats will surely make Dr. Seuss proud.
1 Make the butterscotch: Melt butter in a pot over medium heat. Add sugar and stir until dissolved, about 3 minutes. Add whipping cream and salt; stir for about 7 minutes. Set aside.
Makes 6 Prep Time 15 minutes Cooking Time 15 minutes FOR THE PESTO
✔ ✔ ✔ ✔ ✔
6 tablespoons olive oil 1 clove garlic 1 cup basil leaves ¼ cup cashew nuts salt and pepper
✔ vegetable oil, to grease ✔ 6 honey ham slices (about 200 grams) ✔ 6 large eggs 1 Make the pesto: Purée all ingredients in a blender or food processor until smooth. Season with salt and pepper. Set aside. 2 Preheat oven to 375°F. 3 Grease a 6-hole regular muffin tin with oil. Place a ham slice in each hole, molding to form a cup. Break an egg into each cup. Spread about 1 tablespoon pesto on top. 4 Bake cups in the preheated oven for 15 minutes or until eggs are cooked to your preferred doneness. Cool for 2 minutes before serving.
PHOTOGRAPHY: PATRICK MARTIRES. STYLING: IDGE MENDIOLA.
Welcome to our dessert issue! We’ve got all the stuff sweet dreams are made of—from recipes for brownies, healthy treats, and doughnuts, to our annual roundup of 50 favorite desserts. Go ahead and take a bite.
Brownies or blondies? We can’t decide! Whether you’re craving for moist and fudgy bars or studded and swirled squares, we’ve got the treats to satisfy your sweet tooth.
Espresso Brownies p. 53 50 October 2016
Chocolate Chip Blondies *with*
Nutella Swirl p. 53
Photography by Patrick Martires Recipes by Karisia Bitong Styling by Paulynn Chang Afable www.yummy.ph
Sâ€™mores Brownies www.yummy.ph
S’mores Brownies Enjoy your favorite childhood treat in a completely new way! Weʼve sandwiched our basic brownie recipe between a toasted blanket of mallows and a buttery graham cracker crust. Makes 1 (8x8-inch) pan Prep Time 30 minutes Baking Time 40 to 45 minutes FOR THE GRAHAM CRACKER CRUST
✔ 1½ cups graham cracker crumbs ✔ ¹⁄³ cup melted butter ✔ ¹⁄³ cup sugar FOR THE BROWNIE LAYER
✔ 1 cup semisweet chocolate chips ✔ ½ cup (115 grams) butter ✔ 1 cup all-purpose flour ✔ ½ teaspoon baking powder ✔ ½ teaspoon salt ✔ ¼ cup unsweetened cocoa powder ✔ 1¼ cups sugar ✔ 3 large eggs ✔ mini marshmallows, to top 1 Preheat oven to 300°F. Grease and line an 8x8-inch baking pan with parchment paper, leaving a 1-inch overhang for easy lifting. 2 Make the graham cracker crust: Mix all ingredients together and press onto the bottom of the prepared pan. Bake in the preheated oven for 10 minutes or until light brown in color. Let cool in pan. 3 Increase temperature to 350°F. 4 Make the brownie layer: Melt chocolate and butter together in a heatproof bowl over a double boiler. (You can also do this in the microwave in 15-second bursts, checking often to make sure the chocolate doesn’t burn.) Whisk together flour, baking powder, salt, and cocoa powder in another bowl. Transfer melted chocolate mixture into the bowl of an electric mixer fitted with the paddle attachment. Add sugar and beat on medium speed then add eggs one at a time. Turn speed to low then mix in flour mixture just until combined. Do not over-mix. 5 Pour batter on top of prepared crust and bake for about 40 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pan. 6 Top brownies with marshmallows. Bake for about 3 minutes or until marshmallows are toasted and golden brown. Make sure to watch the brownies very carefully so they don’t burn. Let cool in pan before slicing.
Coffee lovers rejoice! These uberchocolatey bars are infused with the flavor and aroma of your favorite cup. The bonus? They have that signature cracked top!
Chocolate-Chip Blondies *with* Nutella swirl
Here’s an idea: Turn your favorite chocolate chip cookie into a bar, then swirl in globs of chocolate-hazelnut spread. What could be better than that?
Makes 1 (8x8-inch) pan Prep Time 20 minutes Baking Time 30 to 35 minutes
Makes 1 (8x8-inch) pan Prep Time 20 minutes Baking Time 25 to 30 minutes
✔ ¾ cup butter, at room temperature ✔ 1 cup sugar ✔ 1 teaspoon vanilla extract ✔ 2 large eggs ✔ 1½ tablespoons ground espresso or dark-roast instant coffee ✔ 2 tablespoons warm water ✔ 1 cup semisweet chocolate chips, melted ✔ ²⁄³ cup all-purpose flour ✔ 1 tablespoon unsweetened cocoa powder ✔ ¼ teaspoon salt
✔ ½ cup butter, melted ✔ ½ cup light brown sugar ✔ ½ cup sugar ✔ 1 large egg ✔ 2 teaspoons vanilla extract ✔ ¼ cup milk ✔ 1½ cups all-purpose flour ✔ ½ teaspoon baking powder ✔ ½ teaspoon salt ✔ 1 cup semisweet chocolate chips ✔ ¼ cup chocolate-hazelnut spread (we used Nutella)
1 Preheat oven to 350°F. 2 Grease and line an 8x8-inch baking pan with parchment paper, leaving a 1-inch overhang for easy lifting. 3 In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until pale and fluffy. 4 Add vanilla and eggs. Whisk on high speed for about 5 minutes. 5 Mix espresso and warm water in a small bowl. Add to batter and mix on medium speed until combined. Add melted chocolate and mix just until combined. 6 Whisk together flour, cocoa powder, and salt in another bowl. Turn speed to low then add flour mixture to the batter; mix just until combined. Do not over-mix. 7 Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pan to allow to set before slicing. www.yummy.ph
1 Preheat oven to 350°F. 2 Grease and line an 8x8-inch baking pan with parchment paper, leaving a 1-inch overhang for easy lifting. 3 In the bowl of an electric mixer fitted with the paddle attachment, mix melted butter and sugars on medium speed until smooth. 4 Add egg, vanilla, and milk; mix for 30 seconds or until smooth. Scrape down the sides of the bowl. 5 Mix flour, baking powder, and salt in another bowl. Turn speed to low then add flour mixture to butter-sugar mixture; mix just until combined. Do not over-mix. 6 Fold in chocolate chips. 7 Pour batter into prepared pan and drop spoonfuls of chocolate-hazelnut spread on top. Swirl spread with the tip of a knife. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pan before slicing.
Butterscotch Blondies *with* Walnuts *and * Pretzels p. 56
SALTED CARAMEL Brownies p. 56
7 Make the caramel: Place sugar and ¼ cup water in a saucepan over medium-high heat. Whisk gently in the beginning to make sure sugar dissolves. Boil until temperature reads 350°F on a candy thermometer. Heat butter and cream in another saucepan until melted. Once sugar syrup reaches 350°F, remove from heat and gently whisk in butter-cream mixture in a slow stream. Place saucepan over low heat and whisk continuously until mixture thickens slightly, about 5 minutes. 8 Pour caramel on top of cooled brownies. Chill for at least 5 hours (overnight is best). 9 Slice into squares and sprinkle with flaky sea salt.
Butterscotch Blondies *with* Walnuts *and * Pretzels
Salted Caramel Brownies
We’re huge fans of the sweet-salty flavor combination! The duo makes an appearance in these nutty bars.
Take your basic brownie to the next level! These luscious bars are hugged by a perfect layer of caramel and sprinkled with flaky sea salt.
Makes 1 (8x8-inch) pan Prep Time 30 minutes Baking Time 25 to 30 minutes
Makes 1 (8x8-inch) pan Prep Time 40 minutes, plus cooling time Baking Time 35 to 40 minutes
✔ ½ cup butter, melted ✔ 1 cup light brown sugar ✔ 1 large egg ✔ 1 teaspoon vanilla extract ✔ ¼ teaspoon salt ✔ 1 cup all-purpose flour ✔ ½ cup butterscotch chips (we used Nestlé Toll House, available in Rustan’s; you can also use semisweet, milk, or white chocolate chips) ✔ ½ cup roughly chopped walnuts ✔ ½ cup broken salted pretzels
✔ ¾ cup butter, melted ✔ 1²⁄³ cups sugar ✔ 2 large eggs ✔ 2 teaspoons vanilla extract ✔ 1¹⁄³ cups all-purpose flour ✔ ¾ cup unsweetened cocoa powder ✔ 1 teaspoon baking powder ✔ ¼ teaspoon salt
1 Preheat oven to 350°F. 2 Grease and line an 8x8-inch baking pan with parchment paper, leaving a 1-inch overhang for easy lifting. 3 In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until smooth. 4 Add egg, vanilla, and salt; mix for 30 seconds or until smooth. Scrape down the sides of the bowl. 5 Turn speed to low then add flour; mix just until combined. 6 Fold in butterscotch chips, walnuts, and pretzels, reserving a third of each for topping. 7 Pour batter into prepared pan and bake for 15 minutes. Remove pan from oven and sprinkle reserved toppings; press down slightly. Bake for 10 to 15 more minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pan before slicing.
FOR THE CARAMEL
✔ ¾ cup sugar ✔ 3 tablespoons butter ✔ ¹⁄³ cup whipping cream ✔ flaky sea salt, to top 1 Preheat oven to 350°F. 2 Grease and line an 8x8-inch baking pan with parchment paper, leaving a 1-inch overhang for easy lifting. 3 In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium speed until combined. 4 Add eggs one at a time and mix until combined. Add vanilla. 5 Whisk together flour, cocoa powder, baking powder, and salt in another bowl. Turn speed to low and add flour mixture to butter-sugar mixture; mix just until combined. Do not over-mix. 6 Pour into prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pan. www.yummy.ph www.yummy.ph
October2016 2016 October
White ChocolatePistachio Blondies *with* Matcha
These bars are good on their own, but the dusting of green-tea powder makes them extra special. Go the extra mile and serve them with green-tea ice cream! Makes 1 (8x8-inch) pan Prep Time 20 minutes Baking Time 25 to 30 minutes ✔ ½ cup butter, melted ✔ 1 cup light brown sugar ✔ 1 large egg ✔ 1 teaspoon vanilla extract ✔ ¼ teaspoon salt ✔ 1 cup all-purpose flour ✔ ½ cup white chocolate chips ✔ ½ cup roughly chopped pistachios ✔ matcha powder, to dust 1 Preheat oven to 350°F. 2 Grease and line an 8x8-inch baking pan with parchment paper, leaving a 1-inch overhang for easy lifting. 3 In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium speed until smooth. 4 Add egg, vanilla, and salt; mix for 30 seconds or until smooth. Scrape down sides of the bowl. 5 Turn speed to low then add flour; mix just until combined. 6 Fold in chocolate chips and pistachios. 7 Pour batter into prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pan before slicing. Dust with matcha powder just before serving.
WHITE CHOCOLATEPISTACHIO BLONDIES *with* matcha
Looking for recipes that will surely satisfy? Turn to all things rich and comfortingâ€”from cheesy baked rice to creamy pasta to curried meatballs.
SeafOOd Rice Bake with Creamy Cheese and Leek Sauce
Photography by Patrick Martires Recipes and Food Styling by Melanie Jimenez Prop Styling by Idge Mendiola www.yummy.ph
Shrimp and Asparagus Pasta with LemOn Cream Sauce
Adding lemon juice and zest to the usual white sauce gives it a burst of freshness and extra zing. Try pairing this sauce with bacon or pork meatballs, too.
Serves 4 Prep Time 20 minutes Cooking Time 15 minutes
✔ zest from 2 lemons, soaked in ice-cold water ✔ lemon wedges, to serve
✔ 4 tablespoons olive oil ✔ 2 tablespoons chopped garlic ✔ 300 grams large shrimp, peeled and deveined, with tails left on ✔ 1 bunch thin asparagus (about 200 grams), ends trimmed, washed, and sliced diagonally into 1- to 1½-inch pieces ✔ ²⁄³ to ¾ cup whipping cream ✔ ¼ to ¹⁄³ cup fresh lemon juice ✔ 250 grams linguine or spaghetti, cooked according to package directions (pasta water reserved) ✔ salt and pepper
1 Heat oil in a large pan over medium-low heat. Sauté garlic until soft. Add shrimps and asparagus. Cook until shrimps become opaque, about 5 to 7 minutes. 2 Add cream, lemon juice, and pasta. Add about ½ cup reserved pasta water if mixture is too dry. Simmer for 1 minute. Remove from heat. Season with salt and pepper. 3 Drain lemon zest and add to pasta; stir well. Serve with lemon wedges on the side.
Cheese stuffed Chicken ROlls with PestO Cream Sauce
Who doesn’t love crispy rolls with a gooey surprise center? Serving this with a rich sauce and buttered brown rice makes it even more comforting. Try it this weekend!
Serves 4 Prep Time 20 minutes Cooking Time 15 minutes FOR THE CHICKEN ROLLS
✔ 4 (2½-inch-long, ½-inchthick) mozzarella cheese sticks ✔ 4 skinless chicken breast fillets, pounded until ¼ inch thick ✔ 1 cup all-purpose flour ✔ salt and pepper ✔ 2 to 3 large eggs, beaten ✔ 1½ cups Japanese breadcrumbs ✔ vegetable oil, to deep-fry ✔ 2 tablespoons olive oil ✔ 2 tablespoons chopped garlic
✔ 3 to 4 tablespoons homemade (see tip) or store-bought basil pesto ✔ ½ cup whipping cream ✔ salt and pepper ✔ 3 to 4 tablespoons unsalted butter ✔ 4 cups cooked and cooled brown rice 1 Make the chicken rolls: Place a mozzarella stick on the center of a chicken fillet. Roll tightly and seal center and edges with toothpicks. Repeat with remaining fillets. 2 Place flour in a bowl; season with salt and pepper. Place eggs in another bowl and breadcrumbs on a plate. Dredge chicken rolls in flour,
dip in egg, then coat with breadcrumbs. Refrigerate until ready to use, at least 30 minutes. 3 Heat olive oil in a large frying pan. Sauté garlic until soft. Add pesto and cream. Simmer until slightly thick. Remove from heat; season with salt and pepper. Set aside. 4 Melt butter in another pan. Add brown rice and toss to coat well. Season with salt. Set aside. 5 Heat 2 inches vegetable oil in a shallow nonstick pan to about 325°F. Fry rolls until golden, about 7 to 8 minutes. 6 Divide buttered rice among plates. Top with chicken rolls and pesto cream.
MAKE YOUR OWN PESTO AT HOME!
Purée 1 cup basil leaves, 1½ teaspoons chopped garlic, and 2 to 4 tablespoons olive oil in a blender. Chill, covered, until ready to use.
Grilled Eggplant CasserOle with TOmatO Cream www.yummy.ph
Meatballs in cOcOnut red curry
FOR A QUICK DINNER FIX,
serve this sauce with steak. Season 2 (250-gram) rib-eye steaks with salt and pepper, then cook to your preferred doneness. Pour mushroom cream sauce over and serve with mashed potatoes and steamed vegetables.
Makes 1½ cups Prep Time 20 minutes Cooking Time 15 minutes ✔ 2 tablespoons olive oil ✔ 2 tablespoons unsalted butter ✔ 200 grams fresh mushrooms (button, brown, shiitake, or baby portobello), cleaned and sliced thinly ✔ 3 tablespoons finely chopped shallots ✔ ½ cup beef stock ✔ 1 cup whipping cream ✔ ¼ teaspoon Dijon mustard ✔ salt and freshly ground black pepper
MushrOOm Cream Sauce
Here’s a versatile sauce that goes well with almost anything—baked fish, fried chicken, and even mashed potatoes. Make sure you have a batch ready at all times!
1 Heat oil and melt butter in a large pan over medium heat. Add mushrooms and cook until brown, about 6 to 8 minutes. Add shallots and lower heat to medium-low. Cook, stirring, until shallots are translucent, about 2 to 3 minutes. 2 Add stock and simmer until reduced to half. Turn heat to low then whisk in cream and mustard. Season with salt and pepper. Simmer for 2 to 3 minutes or until sauce thickens slightly. Transfer to an airtight container and store in the refrigerator for up to 2 days.
Grilled Eggplant CasserOle with TOmatO Cream Meatballs in COcOnut Red Curry
Coconut cream is a good substitute for regular cream for lactoseintolerant guests. Serve this over coconut rice or flat Asian noodles. Serves 4 Prep Time 20 minutes Cooking Time 30 minutes FOR THE MEATBALLS
✔ 500 grams ground pork (350 grams lean, 150 grams regular) ✔ ½ cup finely chopped fresh parsley ✔ 1 large egg, beaten ✔ ¹⁄³ cup finely ground breadcrumbs ✔ ½ teaspoon salt ✔ ½ teaspoon black pepper ✔ vegetable oil, to fry FOR THE CURRY SAUCE
✔ 3 tablespoons vegetable oil ✔ 1 small white onion, chopped ✔ 1 (1-inch) piece ginger, peeled and sliced thinly ✔ 2 tablespoons store-bought Thai red curry paste ✔ 1 cup canned coconut milk ✔ 2 tablespoons finely chopped parsley ✔ ¼ cup canned coconut cream ✔ salt and pepper 1 Make the meatballs: Combine all ingredients except oil in a bowl. Mix lightly using your hands. Take 2 tablespoons of the mixture; form into a ball. Repeat with the rest of the mixture. 2 Heat ½ inch vegetable oil in a nonstick pan over medium-high heat. Fry meatballs until partially cooked, about 1 minute per side. Drain on paper towels, cover, and set aside. 3 Make the curry sauce: Heat oil in a large pan over medium heat. Sauté onions and ginger. Add curry paste and stir until fragrant. 4 Add coconut milk and ½ cup water. Bring to a boil, then lower heat and simmer. Add meatballs and cook for about 10 to 15 minutes. 5 Add parsley and coconut cream. Season to taste with salt and pepper.
It only takes five ingredients to make this flavor-packed dish! Serve it on its own or as a side dish to grilled or roasted meats. Serves 3 Prep Time 15 minutes Cooking Time 40 minutes ✔ 2½ cups tomato sauce ✔ 1 cup whipping cream ✔ salt and pepper ✔ 3 large eggplants (about 500 grams), sliced into ½-inch-thick rounds ✔ olive oil ✔ 1 cup shredded mozzarella cheese
1 Preheat oven to 375°F. 2 Combine tomato sauce and cream in a bowl. Season with salt and pepper. Set aside. 3 Preheat a grill pan over medium-high heat. Toss eggplant slices in olive oil, salt, and pepper. Grill for 1 to 2 minutes per side. 4 Spread ½ cup tomato cream sauce on the bottom of a small baking dish. Add eggplant in one layer, then top with ½ to ¾ cup tomato cream sauce. Sprinkle with ¹⁄³ cup mozzarella. Repeat to make two more layers, ending with mozzarella on top. 5 Bake, covered with foil, in the preheated oven for 15 minutes. Remove foil and bake for 10 to 15 more minutes or until cheese is completely melted. Serve hot.
SeafOOd Rice Bake with Creamy Cheese and Leek Sauce
Here’s a dish that everyone will be raving about! It’s creamy, cheesy, and loaded with fresh seafood— what’s not to love? Serves 4 Prep Time 20 minutes Cooking Time 20 minutes ✔ 2 to 3 tablespoons vegetable oil ✔ 4 medium leeks, washed and sliced into thin rounds (white and light green parts only) ✔ 1 tablespoon butter ✔ 1 tablespoon all-purpose flour ✔ 1 cup whipping cream ✔ 200 grams small shrimp, chopped into 1-inch pieces ✔ 300 grams lapu-lapu or cream dory fillets, sliced into 1-inch pieces ✔ 200 grams fresh crabmeat ✔ 3 cups cooked and cooled rice ✔ 1 tablespoon finely chopped parsley ✔ 2 tablespoons freshly grated Parmesan cheese ✔ 1 cup shredded mozzarella cheese, divided ✔ salt and pepper 1 Preheat oven to 350°F. 2 Heat oil in a large pan over mediumlow heat. Sauté leeks until translucent, about 7 minutes. Add butter and flour; cook for 1 minute. 3 Add cream and bring to a simmer, stirring constantly to avoid lumps. Add shrimps, fish, and crabmeat, stirring continuously until shrimps turn pink. Remove from heat. 4 Add rice, parsley, Parmesan, and ¼ cup mozzarella; mix gently to combine. Season with salt and pepper. 5 Transfer mixture to a large baking dish. Top with remaining mozzarella. Bake in the preheated oven until top turns brown and begins to bubble, about 10 to 15 minutes. Serve hot.
NO OVEN? NO PROBLEM!
Proceed to step 3, then add squash together with shallots in step 4. Add water to cover, boil, then lower heat and simmer until squash is tender.
✔ 1 (400-ml) can coconut milk ✔ 2 tablespoons finely chopped shallots ✔ 1 cup chicken stock ✔ 1 (200-ml) pack coconut cream, plus extra to serve ✔ fish sauce (patis) ✔ croutons, to serve
COcOnut Squash SOup
Drown your worries in a thick, creamy soup. Youʼll feel better in no time! This has lemongrass and ginger for a refreshing kick.
Serves 4 Prep Time 20 minutes Cooking Time 60 minutes ✔ 500 grams squash, peeled and cut into 1-inch cubes ✔ olive oil ✔ salt and freshly ground pepper ✔ 4 stalks lemongrass, washed and sliced in half lengthwise ✔ 1 (2-inch) piece ginger, peeled and sliced into thin rounds
1 Preheat oven to 375°F. 2 Combine squash, olive oil, salt, and pepper in a bowl. Place on a parchment paper-lined baking pan in one layer. Roast until tender, about 20 to 25 minutes. Set aside. 3 Combine lemongrass, ginger, coconut milk, and 1²⁄³ to 2 cups water in a large pot over mediumhigh heat. Bring to a boil, then lower heat and simmer for 10 minutes. Turn off heat, cover, and let it stand for 10 minutes. Strain mixture into a bowl and discard ingredients. 4 Return liquid to the pot over medium-high heat. Add shallots and simmer until translucent, about 10 minutes. 5 Add squash and chicken stock. Purée mixture in a blender until smooth. Return to pot and stir in coconut cream. Season with salt, pepper, and fish sauce. 6 Divide soup among bowls. Top with coconut cream and croutons. Serve immediately.
PHOTOGRAPHY: MICHAEL ANGELO CHUA. RECIPES AND STYLING: CHINO L. CRUZ.
Doughnuts are all the rage these days, and for good reason! When made properly, a good doughnut is fluffy, just a bit sweet, and totally satisfying.
Cinnamon and Cocoa Sugar Coating Combine ½ cup superfine caster sugar, 1 teaspoon ground cinnamon, and 1 tablespoon unsweetened regular cocoa powder in a medium bowl. Toss warm doughnuts in sugar mixture until completely coated. Serve immediately. Coats 5 to 6.
Basic Doughnut Recipe Place 3 cups bread flour, 1 teaspoon salt, ½ cup sugar, and 3 teaspoons instant yeast in a large bowl, making sure that the salt and yeast do not touch. Mix well and set aside. Mix together 1 cup fresh milk, ¼ cup melted unsalted butter, and 1 large egg (beaten) in another bowl. Make a well in the center of the flour mixture and pour in milk mixture; mix until no dry ingredients remain. Let it sit, covered, for 10 to 15 minutes to let the flour absorb the liquid. Knead dough for 15 to 20 minutes, or until surface is smooth and taut. (You can use an electric mixer with the hook attachment on medium-low speed.) Cover with plastic wrap; set aside in a warm spot for 1 hour, or until dough has doubled in size. Punch down dough to release air, place on a floured work surface, and roll out until ½ inch thick. Using a 3-inch round cutter and a ½-inch cutter for the holes, stamp out doughnuts. Reroll any excess. Place on a tray lined with greased parchment paper, cover, and allow to rise for 30 to 45 minutes or until double in size. In a medium heavybottomed pot, heat 3 inches peanut oil to 375°F. Fry doughnuts in batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels. Let cool for 15 minutes before glazing. Makes 12 to 14.
Chocolate Glaze with Candy-Coated Chocolate
Combine ½ cup chopped dark chocolate (do not use semisweet chips, as stabilizers will make it difficult to melt) and 1 tablespoon vegetable oil in a double boiler over simmering water. Stir over low heat until completely melted. Remove from heat and let cool for 10 to 15 minutes. Dip cooled doughnuts halfway into melted chocolate, allowing excess to drip off. Place on a wire rack to set. Before chocolate sets completely, top with ¼ cup plain candy-coated chocolates (we used M&M’s). Coats 4 to 6.
Matcha-White Chocolate Glaze with Almonds
Combine ½ cup chopped white chocolate (do not use white chocolate chips, as stabilizers will make it difficult to melt) and 1 tablespoon unsweetened matcha powder in a double boiler over simmering water. Stir over low heat until completely melted. Remove from heat and let cool for 10 to 15 minutes. Dip cooled doughnuts halfway into melted chocolate, allowing excess to drip off. Place on a wire rack to set. Before chocolate sets completely, top with ¼ cup toasted slivered almonds. Coats 4 to 6.
TO KEEP YOUR ICE CREAM FRESH,
store it in an airtight container in the freezer for up to 1 month. Make sure to cover the surface with plastic wrap to prevent ice crystals from forming.
Enjoy your favorite sweet treats sans the guilt by whipping up these wholesome recipes. Photography by Patrick Martires Recipes and Food Preparation by Len Santos-Ding Styling by Rachelle Santos
HIGH-FIBER GLUTENand DAIRY-FREE
COCONUTUBE ICE CREAM
You can make creamy ice cream without a machine! This hand-churned delight is made with all-natural ingredients and is suitable for lactose-intolerant folks.
Makes 2 to 2½ cups Prep Time 15 minutes Cooking Time 45 minutes to 1 hour, plus overnight freezing ✔ ¾ cup peeled and diced purple yam (ube) ✔ 1½ cups coconut cream ✔ 1 tablespoon cornstarch ✔ 6 tablespoons honey 1 Freeze a medium stainless steel bowl for 1 hour. 2 Steam purple yam in a preheated steamer for about 35 minutes or until very tender and easy to mash. 3 Place purple yam in a bowl and mash until smooth. Add coconut cream, cornstarch, and honey; mix well. 4 Place mixture in a saucepan and bring to a boil. Lower heat and allow to thicken, about 15 minutes. Let cool to room temperature. 5 Transfer mixture to the frozen bowl, cover with plastic wrap, and freeze. Mix every 30 minutes for about 2 hours to keep ice crystals from forming. Freeze overnight to set completely. 6 Remove ice cream from the freezer 10 to 15 minutes before serving.
This moist loaf is loaded with fiber, vitamins, and essential fatty acids. Pair it with a cup of herbal tea for a nutritious breakfast or midday snack.
Serves 6 to 8 Prep Time 20 minutes Baking Time 30 to 40 minutes FOR THE STREUSEL
✔ 2 tablespoons whole-wheat flour ✔ 2 tablespoons rolled oats ✔ 1 tablespoon sunflower seeds ✔ 1 tablespoon coconut sugar ✔ 1 tablespoon cold butter, cubed ✔ 2 teaspoons chia seeds (optional) FOR THE LOAF
✔ ²⁄³ cup all-purpose flour ✔ ¼ teaspoon salt ✔ ¼ teaspoon baking soda ✔ ¼ plus ¹⁄8 teaspoon baking powder ✔ 1 teaspoon ground cinnamon ✔ ¹⁄³ cup whole-wheat flour ✔ 1 large egg ✔ ¼ cup melted butter, plus extra to grease ✔ ¾ cup sugar ✔ 1 teaspoon vanilla extract ✔ 3 tablespoons plain yogurt ✔ ½ cup grated unpeeled zucchini ✔ ½ cup peeled and grated Granny Smith apples
1 Make the streusel: Combine all ingredients in a small bowl. Rub mixture with your hands until pea-sized crumbs form. Set aside in the refrigerator. 2 Make the loaf: Preheat oven to 350°F. Grease an 8x4-inch loaf pan with butter. 3 Sift together all-purpose flour, salt, baking soda, baking powder, and cinnamon into a medium bowl. Add whole-wheat flour and gently mix together. 4 Beat egg in a large bowl. Add melted butter, sugar, and vanilla; beat well. Add yogurt and mix. 5 Add dry ingredients to wet ingredients and fold to combine. Fold in zucchini and apples. 6 Pour mixture into prepared pan. Sprinkle streusel on top. 7 Bake in the preheated oven until golden brown and the center of the loaf springs back when pressed, about 30 minutes. Let cool in the pan. 8 To store, cover in foil then wrap in plastic wrap. Keep refrigerated for up to 1 week or frozen for up to 3 months.
FROZEN MANGO TARTLETS
These no-bake treats take less than 30 minutes to make and are made with only healthy ingredients!
Serves 6 Prep Time 20 minutes, plus freezing time FOR THE CRUST
✔ 2 tablespoons chopped toasted almonds ✔ 2 tablespoons rolled oats ✔ 2 tablespoons coconut sugar ✔ 1½ tablespoons virgin coconut oil ✔ ¾ cup plain Greek yogurt ✔ 2 tablespoons honey ✔ 1½ cups diced ripe mangoes, divided 1 Line 6 cups of a regular muffin pan with cupcake liners.
2 Make the crust: Mix together all ingredients. Divide mixture among cups and press down firmly with your fingers or a teaspoon. 3 Combine yogurt and honey. Fold in diced mangoes, reserving ¹⁄³ cup for topping. 4 Spoon yogurt mixture into prepared cups and top with reserved mangoes. Freeze until firm, about 4 hours. 5 Remove tartlets from the freezer 10 minutes before serving. Remove cupcake liners and serve immediately. 6 To store, place in an airtight container and keep frozen for up to 1 month.
CHOCOLATE FRUIT PARFAIT
This low-cal dessert, layered with brownie chunks, fresh fruits, and a light mousse, is perfect for chocolate-lovers who are watching their weight!
Serves 6 Prep Time 30 minutes Baking Time 20 minutes FOR THE LOWCALORIE BROWNIES
✔ 1 cup low-fat milk ✔ 2 teaspoons calamansi or lemon juice ✔ ¼ cup unsweetened cocoa powder ✔ ½ cup rolled oats ✔ ¾ cup coconut sugar ✔ 1 medium egg ✔ 1 teaspoon baking powder ✔ ½ teaspoon salt FOR THE LIGHT CHOCOLATE MOUSSE
✔ ¼ cup boiling hot water ✔ 1 teaspoon unflavored gelatin powder ✔ 2¼ teaspoons unsweetened cocoa powder ✔ 2 medium eggs, separated ✔ ¹⁄8 teaspoon cream of tartar ✔ ¼ cup caster sugar or sugar whizzed in a food processor until fine
✔ 2 bananas, sliced into half-moons ✔ 2 kiwis, peeled and sliced into half-moons ✔ 4 tablespoons fresh or frozen blueberries 1 Make the brownies: Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper. 2 Combine all ingredients in a food processor or blender and process until smooth. 3 Pour mixture into prepared pan and bake for 20 minutes. Let cool in pan then cut into 16 squares. Reserve 6 brownies and store remaining pieces. 4 Make the light chocolate mousse: Whisk water and gelatin in a small bowl until gelatin dissolves. Stir in cocoa powder. Let cool. 5 Whisk egg whites and cream of tartar until soft peaks form. Slowly add sugar and whisk until thick and glossy. 6 Beat egg yolks in another www.yummy.ph
bowl until light, about 1 minute. Pour gelatin mixture into egg yolks and whisk until well combined. Fold in egg white mixture with a rubber spatula. 7 Crumble half a brownie and place in a 4-ounce glass. Top
with chocolate mousse until one-third full. Add remaining half brownie, banana slices, kiwi slices, and blueberries. Repeat to make 5 more servings. 8 Chill for 2 hours or overnight.
HIGH in ANTIOXIDANTS
BUCKWHEAT CREPES with ROASTED STRAWBERRIES IN BALSAMIC VINEGAR
Enrich crepes with fiber, protein, and antioxidants by swapping out white flour for buckwheat flour, which provides the thin pancakes with a subtle nutty flavor and a chewy texture.
Makes 5 to 6 crepes Prep Time 10 minutes Cooking Time 30 minutes FOR THE BUCKWHEAT CREPES
✔ 4 large eggs ✔ 1 cup fresh milk or almond milk ✔ 2 teaspoons coconut sugar ✔ 1 tablespoon coconut oil or melted butter, plus extra to cook ✔ ½ teaspoon sea salt ✔ ½ cup buckwheat flour (available at Healthy Options) FOR THE ROASTED STRAWBERRIES
✔ 2 cups hulled and sliced fresh strawberries ✔ 1 tablespoon honey ✔ 2 tablespoons balsamic vinegar FOR THE CREAM CHEESE
✔ 1 (227-gram) bar cream cheese, softened ✔ ½ cup sugar ✔ chocolate syrup, to drizzle
1 Make the buckwheat crepes: Beat eggs in a medium bowl. Add milk, coconut sugar, oil or butter, and salt; mix well. Add buckwheat flour and whisk until just combined. (You can use the mixture immediately or let it stand for 3 hours to allow flavors to meld.) Mix the batter before cooking as the flour will settle to the bottom. 2 Heat a 10-inch nonstick pan over medium-low heat. Brush or drizzle with a bit of butter or oil. Pour in ¼ to ¹⁄³ cup batter. Tilt pan in a circular motion so the batter covers the entire surface of the pan. Cook for about 1 minute. When edges are golden brown, run a spatula under the crepe and flip it over;
cook the other side for 30 seconds then transfer to a plate. Repeat with the rest of the batter. 3 Make the roasted strawberries: Preheat oven to 375°F. Mix all ingredients in a baking pan. Roast in the oven until strawberries are soft and syrup bubbles, about 20 minutes. Set aside until ready to serve. 4 Make the cream cheese: Beat together cream cheese and sugar until smooth. 5 Spread each crepe with 2 to 3 teaspoons cream cheese then fold into quarters. Top with roasted strawberries and more cream cheese. Drizzle with chocolate syrup.
TO MAKE THUMBPRINT COOKIES, in step 4, press the center of the flattened cookie dough pieces with your finger. Fill indentation with about ¼ teaspoon sugar-free jam. Proceed to step 5.
PEANUT BUTTER-AVOCADO COOKIES Using avocados in place of butter lessens the saturated fat content of the cookies, while using honey instead of refined sugar sweetens them in a natural way.
Makes 24 Prep Time 20 minutes, plus chilling time Baking Time 15 minutes
IF YOU DON’T HAVE AN OVEN,
cook strawberries, honey, and balsamic vinegar in a saucepan over medium-low heat until strawberries are soft, about 15 minutes.
✔ ¹⁄³ cup mashed ripe avocados ✔ ²⁄³ cup all-natural peanut butter ✔ 1 large egg ✔ 3 tablespoons honey ✔ ¾ cup rolled oats ✔ ½ teaspoon baking powder 1 Combine avocado, peanut butter, egg, and honey in a large bowl.
2 Add oats and baking powder; mix well. Refrigerate for 2 hours to make the mixture easier to handle. 3 Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 4 Take heaping tablespoons of dough and roll into balls, about 1 inch in diameter. Place on prepared baking sheet and flatten until ½ inch thick. 5 Bake in preheated oven until firm, about 15 minutes. Let cool on baking sheets. 6 Place in an airtight container and keep refrigerated for up to 1 week.
This list is dedicated to everyone with a sweet tooth! We scoured the metro for the best treats on offer, and weâ€™ve found everything from salted egg ice cream to an ube crepe cake. Dig in!
Photography by Patrick Martires Text by Chino L. Cruz Styling by Chino L. Cruz and Idge Mendiola www.yummy.ph
1 Ube Mille Crepe Cake
2 Chocolate Velvet Cake
This perfect Parisian pleasure gets a proudly Pinoy twist with the addition of ingredient-du-jour ube! P2,000/10-inch cake, Paper Moon Cafe
A paper-thin sponge cake layer glazed with dark chocolate encases lush chocolate mousse in this unique cake. P1,500/9-inch cake, Cakes by Sylvia
3 New York Cheesecake This one’s a well-executed classic: Its tart filling isn’t overly sweet and the base is just the slightest bit crumbly. P1,200/9-inch cake, Kim’s Pastry Haven
4 The Bruce Bogtrotter Cake
This is the chocolate cake of your childhood. Expect a moist crumb, salty-sweet caramel in every layer, and an über fudgy chocolate frosting. P1,600/8-inch cake, Flour Jar
5 Salted Caramel Sans Rival
In a vast sea of salted caramel treats, this one stands out. Swiss buttercream is sandwiched between layers of crispy cashew dacquoise and enrobed in a smooth salted caramel glaze. P795/9-inch cake, Manam
6 Ube Cake
What’s better than a fluffy, old-fashioned ube cake? A fluffy, old-fashioned ube cake made with ube ice cream, that’s what! P800/9-inch cake, Indulge Patisserie October 2016
1 Chocnut Fudge Bars
A little bit salty and a little bit sweet, this nutty twist on the revel bar takes us right back to our childhood. P65/piece, The Flour Girl
2 Don Papa Tablea Brownies
All it takes is a little bit of booze and a whole lot of chocolate to make a brownie this dark and intensely flavored. The best part is that it comes with a dropper filled with Don Papa rum syrup! P495/box, P595/box with bitters; Brownie Bar
3 Café Bars
There are all sorts of bars out there, but fudgy brownies are our favorite, and this one tops the list! Each piece is dangerously dense and packed with chocolatey goodness. P500/18, Dessert du Jour
4 Original Japanese Cotton Cheesecake
Light as a feather and just the slightest bit cheesy, these cheesecake bites are as delicious as they are adorable. P380/5, Streetside Bakers
5 Coconut S’mores
You won’t need a campfire to enjoy these squares! Expect the usual suspects (a marshmallowtopped graham cracker base covered in dark chocolate), but with a boost of coconut! P80/piece, Theo & Philo
7 Nutella Crinkles
6 Bacon Caramel Brownies
How do you improve on a classic crinkle? My Cookie Lab does it by sandwiching loads of Nutella right in the middle! P110/4, My Cookie Lab
Smoky bacon makes these dense, fudgy brownies some of our favorite salty-sweet treats! P450/6, Sugar Babies www.yummy.ph
8 Parmesan Yema Torte
Salty, sharp Parmesan cheese perfectly cuts through the lush yema filling in this delightful dessert. P1,850/9–inch cake, Homemade by Roshan
1 Matcha Love Cake
With its bright-green hue and mild, earthy flavor, the matcha buttercream is what makes this moist chocolate cake extra special. P1,800/8–inch cake, Karisia Patisserie
2 Roasted Milk Gelato
You’ve never had ice cream quite like this before. It reminds us of rich pastillas de leche, but with smoky undertones. P385/pint, Manila Creamery
3 Chocolate Caramel Cookie Ice Cream
Cookies! Chocolate! Caramel! Ice cream! A tub of this stuff has everything you need to make an ordinary day truly amazing. P350/pint, Fog City Creamery
4 Golden Egg Ice Cream
7 Vegan Strawberries and Cream Ice Cream
This might just be our favorite take on the salted egg trend. It’s the perfect partner for a warm piece of bibingka. P360/pint, Up in the Clouds
This alternative healthy treat, with its velvety coconut base and vibrant streaks of fresh strawberry, tastes totally indulgent. P350/pint, Superfood Grocer
5 Sweet Corn and Berries Ice Cream
8 Mexican Hot Chocolate Ice Cream
You’d never guess that sweet corn and tart berries is a match made in heaven, but a scoop of this beautifully made ice cream shows you just how good this combo really is. P360/pint, Clare’s Craft
6 Berry Cheesecake Ice Cream
Chocolate and salt are best friends, and these adorable cakes are all about the juxtaposition of their flavors. The frosting is awesome, too! P600/12, Sugarbee
Tres Leches Cupcakes
If you love spice, then you’re going to enjoy this unique flavor. A surge of heat from chilies undercuts the decadent tones of cocoa and carabao’s milk. P420/ pint, Blissful Story Creamery
Every single bite of this version of the beloved Mexican classic is luscious, delicate, and gushes with sweet, milky goodness! P700/12, Cupquake
9 Turon Ice Cream
Black Bottom Cupcakes
Warm, crunchy turon and creamy ice cream go hand in hand, so it’s only natural to pair them up. This take on the classic features langka ice cream, crisp pastry flakes, and sweet bananas. P330/ pint, Sebastian’s Ice Cream
This frosty delight is what you get when you take a creamy New York Cheesecake, swirl it with zippy, bright red berries, and turn it into ice cream. P345/pint, Merry Moo
Salted Caramel Chocolate Cupcakes
Ever craved for cheesecake and chocolate cake at the same time? Indulge in these playful cupcakes! They’re stuffed with salty cheesecake and topped with tablea ganache. P950/12, Wadough’s
1 Blueberry Matcha Pudding
For something a little bit lighter, try this wobbly soy-matcha pudding. It’s got the texture and flavor of taho with the added boost of blueberry and green tea! P120/jar, Midori Fresh Desserts
2 Amada’s Leche Flan
The folks at Amada’s have stuck to the basics and made a classic leche flan that’s silky smooth with just the right amount of sweetness. P55/solo size, P195/regular; Amada’s Leche Flan & Desserts
3 Apple Pie Pops
8 Filled Doughnuts
4 Caramel Spice Banana Pudding
6 The Pilitas
A covering of sweet, slightly bitter locally sourced chocolate amplifies the rich, buttery flavors of pili nuts in these bite-sized nuggets of goodness. P200/pack, Risa Chocolates
This silky sweet pudding is all about sugar, spice, and everything nice—it’s loaded with luscious banana caramel custard and layers of crumbly biscuits. P395/jar, Bananarama
7 Mom’s Profiteroles
5 Sans Rival Chips
We love a good chocolate profiterole, so this creative, creamy, layered version is right up our alley. P1,600/large, P1,800/3 small; The Bandana Baker
This takes chipping and dipping to a whole new level. Think of it as a deconstructed take on the local fave, with delicate, nutty meringue and a sweet buttercream dip. P960/box, Nikko’s Baking Studio
9 Coconut Pie
Think of it as the buko pie of your road trips—but amped up! The crust is crumbly with a hint of salt, the filling chock-full of fresh coconut flesh and custard, and it’s all topped with chunky pastry rubble. P1,560/9-inch pie, Wildflour
This amazing bread pudding bathed in a sticky golden syrup has an eggy base that’s just dense enough to be sliced into wedges. P450/8-inch pudding, Mar Gabaldon
This portable treat is all about the flaky pastry and its cinnamon-y apple filling, served right on a stick. What more could you ask for? P325/6, Silly Goose Patisserie
Generously stuffed with a variety of custard cream fillings, these proud and plump pastries are the result of some serious studying all the way in London. P60 to P75/ piece, Cupcakes by Sonja
2 Mango Charlotte
1 Fragoletta Cake
Layers of moist chocolate cake, which alternate with tart Swiss buttercream tinted red with fruit, are crowned with a majestic scattering of berries. P1,750/9-inch cake, The Delightful Miss Joyce
4 Nebleuse Cake
6 Rose Cake
Within this cake’s ladyfingerand cream-laced grandeur is a beautifully light and simple chiffon cake filled with mango whipped cream. It's perfect with a cup of tea. P1,350/9-inch cake, Sendang’s
Adventurous eaters will love the secret within this dessert’s gleaming glaze and rich chocolate mousse: a layer of savory black truffle-infused goodness! P3,500/8-inch cake, Jonny Cakes
We were tickled pink by these pretty little cakes. Right at the center of the fruity mousse is a chunk of juicy pomelo that cuts right through the sweetness. P200/piece, Cinq Dessert Boutique
3 Chocolate Truffles
5 Berry Cheesecake
7 Kumori Cheese Tarts
These scrumptious morsels are proof that the best involves the simplest ingredients: a splash of cream, great dark chocolate, and just a sprinkling of cocoa powder. P295/12, Alchemy
Topped with a generous assortment of berries, this take on an old favorite is barely set in the middle, making it rich and really creamy. Price available upon request, Not Just Cheesecake
These sunny little bites are a cross between cheesecake and Portuguese egg tarts. Its crumbly pastry crust holds a delicate center made with no less than four cheeses! P60/piece, Kumori
1 Macadamia Salted Caramel Chocolate Cookies
Briny sea salt flakes are scattered atop the crackly surface of these nutty, deeply satisfying chocolate cookies. P250/5, Tochi Cookies
2 Milo Dinosaur Cookies
All you’ll want to do with these scrumptious, malted Milo crumb-studded cookies is chomp down on them all day! P560/8, The Bald Baker
3 Campfire Cookies
With their little chocolate chunks and toasted mini marshmallows, these bite-sized cookies remind us of rocky road ice cream. P120/pack, Four Eyed Delights
Now you don’t have to go to Baguio for a bite of these crumbly sandwich cookies. A tad larger than usual, these are filled with sea salt dulce de leche. P140/3, Cookie Bar
5 Toblerone Cookies
Everyone’s favorite chocolatenougat candy bar has found its way into these delightfully chewy cookies! P70/piece, Kate Baked Cookies
6 Dark Chocolate and Bacon Cookies
Chocolate and bacon is fast becoming a classic combination, and it’s the star in this dark chocolate chunk cookie. P70/ piece, Gourmandise Patisserie
7 Dark Chocolate Oatmeal Cookie
This huge cookie is chewy, chunky, and generously packed with premium dark chocolate pieces. P110/piece, Eric Kayser
Alchemy To order, call tel. no. 330-9229 or mobile no. 0917-8963795, or visit www.facebook.com/ alchemybakingmagic. Amada’s Leche Flan & Desserts To order, call mobile no. 0917-7146737 or visit www.facebook. com/AmadasLecheFlan. The Bald Baker To order, email firstname.lastname@example.org or visit www.baldbakerph.com. Bananarama To order, call mobile no. 0929-5851051 or visit www.facebook. com/bananaramabananapudding. The Bandana Baker To order, call mobile no. 0916-7806521 or visit www.facebook. com/The-Bandana-Baker. Blissful Story Creamery 1B Santa Teresita Street, 1603 Barangay Kapitolyo, Pasig City (mobile no.: 0915-8838811); www.facebook. com/theblissfulstorycreamery Brownie Bar To order, call mobile no. 0917-5209349 or visit www.browniebar.pub. Cakes by Sylvia 2240 Chino Roces Avenue, Makati City (mobile no.: 0917-8352102) Cinq Dessert Boutique G/F CEO Flats, 27 Canopus corner Jupiter Street, Makati City (tel.no.: 890-0886; mobile no.: 0917-6252611); www.cinq.com.ph Clare’s Craft To order, call mobile no. 0917-8855200 or visit www.facebook. com/clarescrafticecream. Cookie Bar To order, call mobile no. 0917-5551228 or visit www.facebook. com/Cookiebarmanila.
The Delightful Miss Joyce To order, call mobile no. 0977-8012369 or visit www.facebook. com/thedelightfulmissjoyce.
Kim’s Pastry Haven To order, call mobile no. 0917-8939353 or visit www.facebook. com/kimspastryhaven.
Dessert du Jour To order, call tel. no. 405-2580 or mobile nos. 0917-8116272 and 0917-8036272.
Kumori Lower G/F, The Landmark Makati, Makati Avenue corner Palm Drive, West Street, Makati City (mobile no.: 0917-6569430). For a list of branches, visit www.relish-group.com/kumori.
Eric Kayser Concourse Level, Rockwell Power Plant Mall, Rockwell Center, Makati City (tel. no. 890-0850; mobile no. 0915-5801754). For a list of branches, visit www.facebook.com/Eric-KayserPhilippines-127353054101596.
Manam Unit F, Net Park Building, 5th Avenue, Bonifacio Global City, Taguig City (tel. no.: 804-1646) Manila Creamery 249 U.P. Town Center, 216 Katipunan Avenue, Quezon City (mobile no.: 0917-5997963)
Flour Girl 2/F Bridgeway B, SM Megamall, Mandaluyong City (mobile no.: 0916-6979452). For a list of branches, visit www.theflourgirl.net.
Mar Gabaldon To order, call mobile no. 0917-8423081.
Flour Jar To order, call mobile no. 0917-5075124 or visit www.facebook. com/flourjar.
Merry Moo Ice Cream Level 4, Food on Four area, SM Aura Premier, McKinley Parkway, Taguig City. For a list of branches, visit www.merrymooicecream.com.
Fog City Creamery To order, call mobile nos. 0917-8833344 and 0998-5555611, or visit www.fogcitycreamery.com.
Midori Fresh Desserts To order, call mobile no. 0917-8666008 or visit www.facebook. com/midorifreshdesserts.
Four Eyed Delights To order, call mobile no. 0917-8747907 or visit www.facebook. com/four.eyed.delights.
My Cookie Lab 75 E. Nicanor Roxas Street, Barangay Santo Domingo, Quezon City (mobile no.: 0998-9999743); www.mycookielab.com
Gourmandise by Sunshine To order, email email@example.com. Homemade by Roshan To order, call tel. no. 631-7786 or visit www.homemadebyroshan.com.
Nikko’s Baking Studio 59-A Paseo de Roxas, Urdaneta Village, Makati City (tel. no.: 887-1711); www.facebook.com/ nikkosbakingstudio
Indulge Patisserie To order, call mobile no. 0917-7915985 or visit www.facebook. com/indulgepatisserieph.
Not Just Cheesecake To order, call mobile no. 0995-4483066 or visit www.facebook. com/notjustcheesecake.
Jonny Cakes To order, call mobile no. 0917-8495333 or email firstname.lastname@example.org.
Cupcakes by Sonja G/F Serendra Piazza, Bonifacio Global City, Taguig City (tel. no.: 915-2936). For a list of branches, visit www. cupcakesbysonja.com.
Karisia Patisserie To order, call mobile no. 0977-2148471 or email karisia_ email@example.com.
Cupquake To order, call mobile no. 0917-5327136 or visit www.facebook. com/cupquaketreats.
Kate Baked Cookies To order, call mobile no. 0917-8369112 or visit www.facebook. com/katebakedcookies.
Paper Moon Cafe Ground Floor, Glorietta 3, Parkway Drive, Makati City (tel. no.: 625-8744; mobile no.: 0917-6202630). For a list of branches, visit www.papermoon.com.ph. Risa Chocolates Risa Chocolate Kitchen, Somascan Building, CRM Avenue, BF Almanza, Las Piñas City (mobile no.: 09189424573); www.risa.ph
Sebastian’s Ice Cream 4/F, The Podum, ADB Avenue, Ortigas Center, Mandaluyong City (mobile no.: 0927-4537426). For a list of branches, visit www.facebook.com/Sebastians. Ice.Cream. Sendang’s To order, call mobile no. 0917-5274783. The Silly Goose Gourmet To order, call mobile no. 0927-7439821 or visit www.thesillygoosegourmet.com. Streetside Bakers To order, call mobile no. 0918-5752171 or visit www.streetsidebakers.com. Sugar Babies To order, call mobile no. 0917-5339189 or visit www.sugarbabiesdesserts.com. Sugarbee To order, call tel. nos. 852-0557 and 502-1150, or mobile no. 0905-3784774. Superfood Grocer To order, call tel. no. 631-5436 or mobile no. 0917-8747708, or visit www.thesuperfoodgrocer.com. Theo & Philo To order, call tel. no. 631-1362 or visit www.facebook.com/TheoAndPhilo and www.theoandphilo.com. Tochi Cookies Available at Salcedo Saturday Market. To order, call mobile no. 0917-8010038. Up in the Clouds To order, call mobile no. 09175334951 or visit www.facebook.com/ UpInTheCloudsIceCream. Wadough’s To order, call mobile no. 09985755456 or visit www.facebook.com/ Wadoughs. Wildflour Cafe + Bakery G/F Net Lima Building, 4th Avenue corner 26th Street, Bonifacio Global City, Taguig City (tel. no.: 856-7600); G/F The Podium, ADB Avenue, Mandaluyong City (tel. no.: 571-8588); V Corporate Center, 125 L.P. Leviste Street, Salcedo Village, Makati City (tel. no.: 808-7072)
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RestauRants Grind Burger
Naxional South American Diner
SASHA LIM UY
THE DAILY GRIND Grind Burger doesn’t hide behind outlandish toppings.
eing a world-famous favorite has some drawbacks. Take the hamburger, for example. It’s universally loved, but it has also become open to interpretation—you get them with different meats, a myriad of add-ons that range from lettuce to mac and cheese; heck, some even come clothed simply in lettuce sans the bun! This evolution is all well and good, but the classic burger that we’ve all come to love has become a lost art. Grind Burger is refreshingly traditional in its approach. When Steven Carl left
the hotel industry to open a restaurant, he wanted an honest-to-goodness burger joint that people could easily recognize and appreciate. The idea was to open in Bonifacio Global City, but the trendy location required them to come up with a more upscale bistro. A month later, Steven and his wife Cristina finally fulfilled their ambition—this time in SM North EDSA.
PHOTOGRAPHY: MIGUEL NACIANCENO. PICTORIAL DIRECTION: ANNA FELIPE.
CHURRASCO AND MORE! Naxional is your passport to Latin American cuisine.
Deep-fried Mac and Cheese Balls
IN A NUTSHELL GRIND BURGER G/F SM City North EDSA, The Block, Quezon City (tel. no.: 709-7598) MUST-TRIES Popcorn Shrimp (P250), Deepfried Mac and Cheese Balls (P195), Nutty Black Chicken (P295), Grind Burger (P250), Hot Dog (P175) THUMBS UP The short menu won’t leave you confused. Whether you pick a sandwich or a milkshake, you’ll get your fill of American comfort food.
PHOTOGRAPHY: MIGUEL NACIANCENO. PICTORIAL DIRECTION: ANNA FELIPE.
The casual Grind Burger is certainly easy to enjoy. The burgers are uncomplicated: patties, buns, and familiar fillings in neat stacks. Behind the guise of simplicity, however, are the values of a high-end restaurant. The patties are 100 percent beef—a combination of chuck, short blade, and bits of steak. The bread is homemade brioche—golden, soft but with bite. The relishes and sauces are all custom and house-made. Each sandwich comes with a smear of beef butter seasoned with anchovies, capers, and garlic. You can’t detect those flavors individually, but the blast of saltiness makes a difference in every bite. Even the way the water is served—in reused wine bottles—shows an attention to detail you don’t often find in food courts. Steven and his executive chef, Ansel Shotwell, put emphasis on balance. The Mac and Cheese comes as fried globes with a delightful crunch (the tangy marinara is a must!). The hotdog (designed for Grind, but not made inhouse quite yet) finishes with a spicy kick. The Popcorn Shrimp comes on a bed of arugula salad dressed with wasabi and unagi aioli. Take note: This is not the time to skip your greens. Their background in fine dining, however, does pop up on the menu occasionally. The Nutty Black Chicken, for instance, would hardly be seen in other establishments of this kind. The chicken is coated in a squid-ink tempura batter then fried until crispy. It’s also paired with romesco and sweet-chili sauces—a lot of things are happening in this sandwich. It is unconventional. It is brilliant. It’s dishes like this that make you appreciate the simplicity of their burgers even more.
he X in Naxional isn’t just a cutesy edit to catch your attention (that’s just a coincidence)—it stands for the 10 Latin American cuisines that collide in this laid-back setting. It’s like an explosive fireworks show; it all makes sense despite the simultaneous colorful bursts everywhere. The menu doubles as a placemat, and looking through it means moving aside plates, utensils, and glasses every now and then (a minor inconvenience, but a detail that revises the whole experience completely). It’s a must to look through this curated list of the best of Latin American fare. Your full attention is required when you’re choosing among Puerto Rico’s patacones (the camarones is a human right!), Colombia’s bacon tocino, and Peru’s ceviche. If you could pick just two reasons to visit Naxional, it would have to be for the steak and elote. One item muddles these two bestsellers together, but you deserve more—as do the sirloin and corn. You’ll find that they’re more rewarding separately, in both size and flavor: two chunky pieces of corn on the cob gifted with crumbled cheese, chili butter, lime mayo, herbs, and spices; juicy sirloin that’s pink at the core and seasoned just right.
From top: Puchero, Brazilian Rice, and Argentinian-style Caucho Steak
IN A NUTSHELL NAXIONAL SOUTH AMERICAN DINER 2/F Uptown Parade, 9th Avenue corner 38th Street, Bonifacio Global City, Taguig City (tel. no.: 946-3419) MUST-TRIES Patacones (P220), Puchero (P265), Argentinian-style Caucho Steak (P1,450 to P2,900), Elote (P195), Nido Frito (P135) THUMBS UP Check out the all-day breakfast menu, which starts as early as 8 a.m. on Sundays!
Mojito and Strawberry Caipirinha
The love affair between meat and grill plays a huge role in Latin American cuisine, but like all delicious trysts, churrasco can be unpredictable. Go for medium-rare. At best, your rib eye will be wonderfully succulent; in a less-than-ideal situation, the level of chewiness should still be pretty enjoyable. The flavor is always spot on, regardless. Rice here is hit or miss. The option with black beans convincingly takes you to Cuba, while the yellow corn rice is too much carbs to be totally good (it works better with saucier items like Venezuela’s Carne Desmechada—pulled beef short ribs and tomato stew). The Brazilian rice, however, won’t let you down. Whether you
choose to have beef, chicken, or fish for your main dish, the rice’s delicate but pronounced saltiness will complement it perfectly. Lift your empty plates to browse through the dessert menu and make sure to choose the Nido Frito. This funnel cake with fruit compote is both festive and satisfying. Naxional is in a strange position: It’s on the second floor, above another Latin American eatery. The trick is to understand the difference: Look for warm hues, murals that look like street art (but are actually stickers), and comforting home cooking. If you’re going for cozy, just remember that X marks the spot.
RESTAURANT NEWS, SERVED HOT!
Live the sweet life by trying out the newest, coldest treats in town!
Dip N Dough
This spot may be one of The Yard’s 30 tenants, but it will certainly grab your attention. The owners peddle charcoalgrilled cakes, a new dessert trend that’s swept Prague by storm. You can have their doughnut-like treats as simple rings or as sinful filled cones. Must-tries: Chimney Original (P145), Mini Donuts with Matcha Dip and Oreos (P175) The Yard, 83 Xavierville Avenue, Quezon City (mobile no.: 0917-8056939); open 4 p.m. to 12 a.m. (daily)
This Los Angeles-style hangout in Quezon City serves up quirky California cuisine, but it’s the desserts that steal the show! Cool off with Westwood’s range of specialty ice cream in a cup, on a cone, or in a sandwich. If you go for the latter, you can choose to fill a cookie, a beignet, or cereal! Must-try: Cereal Ice Cream Sandwich (P138) 80 Maginhawa Street, Teachers Village, Quezon City (tel. no.: 435-0619); open from 3 p.m. to 11 p.m. (Tuesday to Sunday)
If you’re a big fan of ice cream, take Carousel Creamery’s challenge and load up on their dizzying lineup of 101 flavors! This San Juan dessert stop takes inspiration from pop culture and the daily grind. You can have your usual chocolate and strawberry, but they also have a kooky beer-and-chicharon flavor, as well as a zippy Yoda-inspired mint chocolate. Must-tries: Puto and Cheese (P85), Deadpool (P85), the 10-scoop CONEnundrum (P750) 8 Missouri Street, Greenhills, San Juan City (tel. no.: 775-9092); open from 10 a.m. to 11 p.m. (Sunday to Thursday) and 11 a.m. to 12 a.m. (Friday to Saturday)
What happens when you get an unused former camera shop and the challenge to create the next big food trend? Pastry chefs Miko Aspiras and Kristine Lotilla, who created major buzz in the sweets scene with their innovative D.I.Y. cookie bar Scout’s Honor and French-Japanese bakery Le Petit Soufflé, came up with a showcase of contrasts by pairing fun ice cream flavors with complementary hot snacks. (Think ketchup ice cream with french fries or maple bacon ice cream with brioche toast.) Aiming to set the next culinary benchmark might overwhelm some, but the duo over-delivered with 45 cool combinations! It was an even harder task to whittle the list down to just eight pairings. Must-tries: Ketchup Mayo Fries (P295), Junkie (P295) Q3 Bonifacio High Street, Bonifacio Global City, Taguig City (mobile no.: 0927-3872703); open 11 a.m. to 11 p.m. (daily)
HERE’S MORE! These restaurants not only serve good food, they offer some of the best desserts, too!
BREAD AND BOTANY’S CHOCOLATE ICE CREAM (P150) Remember your childhood days with vanilla soft-serve coated with 65 percent Malagos dark chocolate and sprinkled with crunchy cacao nibs.
TRUFA’S COOKIE SANDWICH (P120) End your meal at Trufa with shortbread cookie sandwiches filled with chocolate-spiked dulce de leche. A dash of truffle salt adds a splash of sophistication.
OOMA’S COCONUT LIME PANNA COTTA (P195) Delicate coconut notes shine through the smooth and creamy white panna cotta block, while togarashi sprinkled on top offers a subtle spicy aftertaste.
TEXT: SASHA LIM UY. PHOTOS COURTESY OF SPOT.PH AND RESTAURANTS (LLAOLLAO, OOMA, AND WESTWOOD)
Yogurt exists to remind everyone that desserts can be healthy, too. Llaollao, a yogurt chain from Spain with branches all over the world, uses skimmed milk for the ultimate guilt-free treat. In usual yogurt fashion, you can boost it with your choice of fresh fruits, crunchy cereal, and delicious sauces. Must-tries: Sensations Menu (P189 each) G/F Glorietta 2, Makati City; G/F Main Mall, SM Mall of Asia, Pasay City
Bizu has always been savvy when it comes to intricate cakes, so when they announced the opening of a café dedicated to crepes, people trooped in on the first day. For that authentic French experience, only buckwheat flour is used for their paper-thin pancakes. Their fillings range from salmon to chocolate, and everything on the menu is worthy of precious stomach space. Must-tries: Grand Chocolat (P315), Strawberry Rose (P335) 3/F Eastwood Mall, Libis, Quezon City; open from 10 a.m. to 10 p.m. (Sunday), 11 a.m. to 10 p.m. (Monday to Thursday), 11 a.m. to 11 p.m. (Friday to Saturday).
GRIND BISTRO’S POPCORN THREE WAY (P325) Caramel pot de crème, keso sorbetes, and a crispy popcorn ball compete for your attention in Grind Bistro’s signature dessert. Light flavors and spot-on textures make finishing the plate so easy.
*SEE DIRECTORY FOR ADDRESSES.
Serve your family a meal that will satisfy both tummy and soul. Try this recipe from Alain Rion, Sofitel Philippine Plaza Manila’s restaurant operations chef. MAKE BOUQUET GARNI:
Wrap 3 parsley stems and leaves, 2 fresh thyme sprigs, 2 bay leaves, and ½ tablespoon black peppercorns in a piece of cheesecloth. Tie with twine to make a pouch.
BE PATIENT. “The secret is to marinate the beef in wine for a minimum of 24 hours, then use the marinade to
Serves 4 Prep Time 45 minutes Cooking Time 2½ hours ✔ 800 grams beef chuck, cut into 1-inch cubes ✔ 500 ml red burgundy wine ✔ salt and black pepper ✔ 40 ml sunflower oil ✔ 75 grams rindless thick-cut bacon, sliced into ½-inch strips ✔ 100 grams carrots, peeled and sliced into 1-inch pieces ✔ 100 grams onions, sliced ✔ 1 clove garlic, minced ✔ 30 grams all-purpose flour ✔ 500 ml beef or veal stock ✔ 1 bouquet garni (see tip) ✔ 30 grams unsalted butter ✔ 100 grams white mushrooms, sliced ✔ 80 grams pearl onions ✔ 10 grams sugar 1 Marinate beef in wine, covered, in the refrigerator overnight. Pat dry beef and season with salt and pepper. Set wine aside. 2 Heat ½ tablespoon oil in a large, heavy-bottomed pot. Add bacon and cook until golden brown and fat is rendered. Set aside. 3 Add remaining oil and sear beef until browned. Set beef aside. 4 Add carrots, onions, and a pinch of salt. Cook over medium heat until onions are lightly browned. Add garlic and cook until fragrant. 5 Sprinkle flour and cook, stirring, for 1 minute. Add bacon, beef, wine, stock, and bouquet garni. 6 Cover pot and simmer over low heat. Alternatively, you may cook it in an oven preheated to 250ºF, stirring occasionally, until beef is very tender, about 2 to 2½ hours. 7 Meanwhile, melt half the butter in a saucepan. Add mushrooms; sauté until dried. Season with salt and pepper. Set aside. 8 In the same pan, melt remaining butter. Add pearl onions, sugar, and 2 tablespoons water. Cook over medium heat until lightly browned. Set aside. 9 Remove tender beef and bacon from pot. Strain sauce, return to pot, and reduce until slightly thick, about 10 minutes. Season to taste. 10 Add beef, bacon, mushrooms, and onions to pot. Mix and bring to a quick boil. Remove from heat and transfer to a serving dish.
From the chef SERVE FAMILY-STYLE. “Beef Bourguignon is a dish meant for sharing. It’s very typical in Burgundy, the region in France where I’m originally from, to have this for a Sunday meal with the entire family. This dish is quite special to me because it reminds me of my grandmother who used to cook it for us, and of time spent with family and friends.”
This classic recipe is the epitome of French comfort food. Try it at Sofitel’s Spiral buffet.
make the sauce. If you don’t marinate it, it will not taste the same.” GO FOR TOP QUALITY. “Get your meat from a good source. Beef chuck is the best part, but if you want a more affordable cut, you can substitute it with beef cheeks.” TRY DIFFERENT SIDES. “This stew is most often served with mashed potatoes, but you can also try other accompaniments like fresh pasta, rice, and warm bread rolls.” www.yummy.ph
PHOTOGRAPHY: SONNY THAKUR. INTERVIEW AND STYLING: ANNA FELIPE. SPECIAL THANKS TO YASMINE HIDALGO AND MARGOT CALIMON.
DINE LIKE THE FRENCH!
INGREDIENT SPOTLIGHT All-around Barbecue Sauce
Whisk ½ cup tomato ketchup, ½ cup pineapple or mango jam, ¼ cup brown sugar, 2 tablespoons unsulphured molasses, 2 tablespoons Dijon or yellow mustard, ¼ teaspoon grated garlic, 1 teaspoon (or to taste) soy sauce, ½ teaspoon (or to taste) allspice, and ¼ cup water or chicken stock in a saucepan to combine. Bring to a boil over medium heat. Lower heat and simmer for 2 to 3 minutes. Add 1 tablespoon coconut, apple cider, or white wine vinegar; do not whisk. Let acidity of vinegar cook off for about 1 minute. Season to taste with salt, pepper, and chili flakes. Baste chicken, pork, or ribs with barbecue sauce while grilling. Serve remaining sauce on the side. Makes about 1¼ cups.
PHOTOGRAPHY: PATRICK MARTIRES. RECIPE, TEXT, AND STYLING: RACHELLE SANTOS.
Sweet, subtly smoky, with bitter notes, molasses (or black treacle in British) is the thick, dark syrup that remains after sugar crystals are extracted from boiled-down sugar cane or sugar beets. There are several types of molasses: light, from the first boiling of cane or beet juice, which is the sweetest and lightest in color; dark, made from the second boiling, which is thicker, less sweet, and stronger in flavor; blackstrap, from the third boiling, which is the healthiest, least sweet, and has the most pronounced bitter flavors. Molasses is added to cookies for a chewier texture, to breads to make a crispier crust, and to sauces and marinades to add smoky and bitter notes. For cooking purposes, it’s best to use the untreated, unsulphured variety.
MAKE A PARCHMENT PASTRY CONE
Want to dress up your baked goodies? You don’t need fancy decorating tools! Make a pastry cone out of parchment paper, and use it for drizzling, piping, and creating detailed decorations. Here’s how:
1 Cut parchment paper into a (16½x11½x11½-inch) triangle. 2 With the right-angled corner pointing towards you, roll the right side into a half-cone. 3 Wrap the left side around the half-cone, making sure the tip is closed and pointed. 4 To check if done correctly, look at the open end of the cone. The three corners of the triangle should be equidistant from each other. 5 Secure the cone by folding down the corners around the outside of the cone. 6 Fill the cone with icing or syrup. Fold the opening to enclose the icing or syrup and snip off the pointed end with scissors.
Jams are thick mixtures composed of fruit slices, pectin, and sugar. The fruit becomes soft and retains its shape. Jams are used as spreads and fillings.
Compotes are made of whole fruit pieces, sugar, and, occasionally, spices like cinnamon, allspice, and cloves. Compotes have no pectin, making the liquid looser than jam. Their chunky texture (which is the opposite of jellies’) makes them perfect as fillings and toppings.
Jellies are firm, clear spreads made of fruit juice, pectin, sugar, and an acid. Wine, vegetables, herbs, teas, and flowers can be made into jelly.
Marmalades are thick and slightly bitter. They’re commonly used as spreads and glazes. They consist of the peel and pulp of citrus fruits, such as oranges.
PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT: RACHELLE SANTOS. ILLUSTRATIONS: JON TOLENTINO.
Jam, jelly, compote, and marmalade
CHOOSE YOUR FROSTING!
Frost a cake
PHOTOGRAPHY: PATRICK MARTIRES. PICTORIAL DIRECTION: RACHELLE SANTOS. ILLUSTRATION: BOIZEI MALICDEM.
WHAT YOU NEED ✔ 2 cake layers, cooled for at least 4 to 6 hours ✔ 2 to 3 cups frosting ✔ cake board ✔ cake turntable or rotating cake stand ✔ parchment paper ✔ offset metal spatula ✔ cake decorating tip (we used a large star tip) ✔ piping bag WHAT TO DO 1 Place cake board on top of a cake stand. Place 4 (12x4-inch) strips of parchment paper on all sides of the board. 2 Put a spoonful of frosting on the center of the board. (This will help keep the cake in place.) 3 Place one cake layer on the center of the board. Top with ½ cup frosting and spread
evenly using an offset metal spatula. 4 Place the second cake layer, bottom side up, on top of the frosting and lightly press to keep it in place. 5 Cover the sides of the cake with a thin layer of frosting, turning the cake stand to spread evenly and smoothly. Continue frosting until sides are completely covered. 6 Cover the top of the cake with frosting and spread evenly and smoothly. Continue
Lining the cake board with parchment paper strips will keep the board crumb- and frosting-free!
frosting to completely cover the cake. Pull out parchment paper strips. 7 Place a decorating tip in the piping bag. Fill piping bag with frosting. 8 Pipe along the edge of the top of the cake, then along the bottom of the cake. Chill cake for at least 30 minutes before serving.
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.
Marshmallow Frosting Combine 1 cup sugar and whites from 3 large eggs in a double boiler over simmering water; mix until sugar is dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of salt and 1 teaspoon vanilla extract; whip on mediumhigh speed until soft to semi-soft peaks form. (Frosting should be cool after whipping.) Makes 2 to 3 cups.
Cream Cheese Frosting In the bowl of an electric mixer fitted with the paddle attachment, beat 2 cups cream cheese (at room temperature, cubed) on medium speed. Add ¼ cup butter (at room temperature) and ¼ cup confectioners’ sugar (sifted); beat until smooth and spreadable. Makes 2 to 2½ cups.
Chocolate Fudge Icing Combine ¹⁄³ cup Dutch-processed cocoa powder, ¾ cup sugar, and 3 tablespoons all-purpose flour in a medium saucepan. Add ½ cup evaporated milk and ¹⁄³ cup water; mix well. Cook over low heat until thick, about 30 to 45 minutes. Remove from heat and add 2 tablespoons butter; mix well. Makes 2 to 2½ cups.
PEANUT BUTTERBANANA CREAM PIES Transform simple pantry staples into a show-stopping dessert. The best part? You don’t need an oven to make this!
Serves 6 Prep Time 45 minutes, plus chilling time WHAT YOU NEED
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.
FOR THE CRUST
✔ 1 (137-gram) pack chocolate sandwich cookies, filling removed and chopped roughly ✔ ¹⁄³ cup butter, melted FOR THE PEANUT BUTTER FILLING
✔ 1 cup peanut butter, at room temperature ✔ ½ cup heavy or whipping cream, at room temperature www.yummy.ph
FOR THE WHIPPED CREAM
✔ 1 cup whipping cream, chilled well ✔ ¼ cup confectioners’ sugar, sifted ✔ 4 bananas (lakatan variety), sliced into rounds ✔ ¼ cup coarsely chopped toasted or sugar-glazed nuts (peanuts, walnuts, or pecans) ✔ store-bought caramel sauce, to drizzle
PHOTOGRAPHY: ALDWIN ASPILLERA. PICTORIAL DIRECTION: RACHELLE SANTOS. PORTRAIT: BOIZEI MALICDEM.
There are days when I want an easy, no-bake dessert. So I turn to a fuss-free cookiecrumb crust, made by simply mixing cookie crumbs and butter. You can use a wide range of biscuits—think graham crackers, chocolate cookies, and even crunchy oatmeal cookies. You can even throw in some ground nuts and finely chopped dried fruit into the mix. For this recipe’s filling, I decided to use two pantry staples: bananas and peanut butter. It’s a flavor match made in heaven! Another easy filling to use would be ice cream and a caramel or chocolate sauce. You can even whip cream cheese, sugar, and whipping cream to soft peaks, then swirl in some freshly sliced strawberries to make a cheesecake filling! With just a little imagination, you’ll be on your way to making a really delicious no-bake dessert.
WHAT TO DO
1 Make the crust: Pulse cookies in a food processor until fine. 2 Transfer crumbs to a medium bowl. Add melted butter and mix well. 3 Line 6 cups of a regular muffin pan with cupcake liners. Place 1 to 2 tablespoons crumb mixture into each cup. Press mixture firmly on the
bottom and up the sides of the cups using the back of a spoon. Refrigerate for at least 1 hour or freeze for 30 minutes. 4 Make the filling: Whisk peanut butter and cream over low heat until well combined. Cool for 10 minutes. Place the filling in a piping bag, if desired. (See page 94 for steps
to make a parchment paper cone.) 5 Make the whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, whip cream on medium-high speed. Add confectionersâ€™ sugar, 1 tablespoon at a time, and whip until stiff peaks form. Place in a piping bag fitted
with a large, plain tip. 6 Place 1 to 2 teaspoons peanut butter filling on the bottom of each cup. Add 2 to 3 banana slices, then top with whipped cream. Repeat to make another layer. 7 Garnish with nuts and drizzle with caramel sauce. Chill for 30 minutes before serving.
CASHEW-COATED CHICKEN NUGGETS WITH LEMON-GARLIC DIP
Teach the kiddos how to make their own chicken nuggets! They'll have a blast breading the meat chunks and mixing the dip ingredients.
✔ 400 grams skinless chicken breast fillets ✔ salt and pepper ✔ ½ cup finely chopped cashews ✔ ½ cup Japanese breadcrumbs ✔ 1 cup all-purpose flour ✔ 2 medium eggs, beaten lightly ✔ vegetable oil, to deep-fry FOR THE LEMON-GARLIC DIP
✔ 1 cup mayonnaise ✔ 3 cloves garlic, grated ✔ juice from 1 lemon ✔ salt and pepper
1 Cut chicken fillets into 2-inch pieces. Season with salt and pepper. 2 Combine cashews and breadcrumbs in a shallow bowl. Season with salt and pepper; mix well. Place flour and eggs in separate shallow bowls. 3 Dredge chicken in flour then shake off excess. Dip in beaten egg then coat in nut-crumb mixture. 4 Heat oil in a deep, heavy-bottomed pan over medium-high heat. Deep-fry chicken in batches for 8 to 10 minutes or until golden brown. Drain on paper towels. 5 Make the lemon-garlic dip: Combine all ingredients in a bowl. Season with salt and pepper. 6 Serve chicken nuggets with lemongarlic dip on the side.
PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPE AND FOOD PREPARATION: MICO ANONAS OF THE COOKERY PLACE. PICTORIAL DIRECTION: RACHELLE SANTOS. DEMONSTRATION: KEITO AND HIKARI HAYANO.
Serves 4 Prep Time 20 minutes Cooking Time 8 to 10 minutes
GREAT GADGET DIGITAL SCALE
Baking is as much a science as it is an art. Make like a geek and start measuring ingredients with this handy tool!
AN EXACT SCIENCE Many bakers, both amateur and professional, prefer using a weighing scale to measure ingredients. While cup quantities can be accurate, measurements using different cup models can vary greatly, ultimately affecting your finished product. Weighing scales help to keep your measurements consistent and accurate, 100 percent of the time, which is great for detailoriented tasks like baking.
CLUTTER-FREE COOKING One of the advantages of using a digital scale to weigh your ingredients is that you’re able to minimize the tools that need to be used and washed afterward. All you have to do is place your mixing bowl on the scale, reset the scale to zero with a push of the tare button, and weigh your ingredients directly in the bowl. There’s no need to bring out clunky cup measures!
DIETER’S DREAM Weighing scales aren’t only great for baking indulgent sweets. If you’re watching your calories and want to keep track of exactly how much you’re eating, you can weigh your ingredients to the gram with this convenient tool! Now you’ll be doubly sure about exactly how much good stuff goes into the meals you make.
TO TEST YOUR SCALE’S ACCURACY, weigh one cup or 250 ml of water. It should register at around 250 grams.
PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT, RECIPES, AND STYLING: CHINO L. CRUZ.
DON’T THROW AWAY YOUR MEASURING SPOONS JUST YET. Unless you own a high-caliber weighing scale that can measure by the milligram, small measurements can still be made using teaspoons. TRY MEASURING OUT DIFFERENT INGREDIENTS LIKE SUGAR AND FLOUR USING A CUP MEASURE, and then weighing them on a scale and taking note of the results. This will make for an easier time when converting cup measures to weights in the future. EASILY SWITCH BETWEEN MEASURING UNITS such as grams, milliliters, and ounces with one press of a button! This means you won’t have to bring out a calculator to make your conversions.
Digital weighing scale, P170, Wonderbake at TriNoma, U.P. Town Center, and SM Southmall
D-I-Y BURRITOS Throw a burrito party for the gang! Prep all the ingredients in advance, lay them out on the buffet, and invite your friends to assemble their own wraps.
Make Mexican Rice
Heat 1 tablespoon vegetable oil in a saucepot. Sauté ½ cup chopped white onions until translucent. Add 1 teaspoon minced garlic; sauté until fragrant. Add 1 cup canned diced tomatoes; cook for 1 minute. Mix in 1½ cups uncooked longgrain rice (we used jasmine). Pour in 2 cups chicken or vegetable stock. Season with 1 teaspoon salt and ½ teaspoon ground black pepper. Cover and cook over low heat until rice is tender and has absorbed all liquid, about 15 minutes. Transfer to a bowl, fluff with a fork, and allow to cool for a few minutes. Makes about 3 cups.
PHOTOGRAPHY: PATRICK MARTIRES. RECIPES AND STYLING: RACHELLE SANTOS.
Food director Rachelle Santos shares ways to gussy up old favorites
Whip up the fillings Carnitas
Roasted Achiote Chicken
Blend 2 tablespoons olive oil, ½ cup chopped white onions, 1 teaspoon minced garlic, juice and zest from ½ seedless orange, juice and zest from ½ lime, 1 tablespoon vinegar, 1 (10-gram) pack atsuete powder, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 crumbled bay leaf, and 2 cloves in a food processor or blender for 30 seconds. Place in a large zip-top bag, add 6 bone-in chicken thighs, and marinate for at least 6 hours in the refrigerator. Drain chicken from the marinade. Place chicken on a baking pan. Roast in an oven preheated to 350°F for 40 minutes or until cooked through. Shred chicken. Serves 6.
Heat 2 tablespoons vegetable oil in a heavy-bottomed stockpot. Season ½ kilo boneless pork shoulder (kasim, cut into 3-inch pieces) with salt; sear in batches until browned. Add ½ cup fresh milk, 1½ teaspoons minced garlic, ¹⁄³ cup chopped white onions, 6 pickled jalapeño slices, juice from 1 seedless orange, juice from 1 lime, and 3 tablespoons vinegar. Cover and simmer over medium-low heat until very tender, about 2 hours. Shred pork. Strain cooking liquid into a saucepan and reduce to half. Season with salt. Add shredded pork to the liquid and mix well. Serves 6.
Prep the toppings
Combine 1 (350-gram) ripe avocado (flesh scooped and mashed), 3 tablespoons finely chopped tomatoes, 2 tablespoons finely chopped red onions, ½ teaspoon minced garlic, ½ tablespoon finely chopped cilantro (wansoy), ½ tablespoon lime juice, ½ teaspoon ground cumin, ½ teaspoon cayenne or chili powder, and ½ teaspoon salt; mix well. Cover and chill until ready to use. Makes about 1½ cups.
Combine 1 cup finely chopped tomatoes, 3 tablespoons finely chopped red onions, 2 teaspoons minced garlic, 2 tablespoons finely chopped cilantro (wansoy), and 1 tablespoon lime juice. Season with salt and freshly ground black pepper. Cover and chill until ready to use. Makes about 1¼ cups.
Pickled jalapeño slices
Blend ¼ cup olive oil, juice from ½ seedless orange, juice from 1 lime, ¹⁄³ cup roughly chopped cilantro (wansoy), 1 teaspoon minced garlic, 1 tablespoon vinegar, 3 pickled jalapeño slices (minced), salt, and freshly ground black pepper in a food processor or blender for 30 seconds. Place mixture and 400 grams beef tenderloin (sliced into ½-inch-thick pieces) in a large zip-top bag and marinate for at least 6 hours in the refrigerator. Drain beef from marinade and grill over charcoal or on a grill pan to medium doneness, about 3 minutes on each side. Rest on a chopping board for 5 minutes. Slice into strips. Serves 6.
Wrap it up
Pico de Gallo
Grilled Citrusmarinated Steak
Place 1 large flour tortilla (warmed on a dry pan over medium heat) on a plate and top with ½ cup Mexican Rice, ¹⁄³ cup meat filling, 2 tablespoons pico de gallo, 2½ tablespoons guacamole, and 3 to 4 pickled jalapeño slices. Drizzle with sour cream. Fold bottom and sides of tortilla to enclose filling. Wrap with foil. Repeat to make 6 burritos.
Who doesn’t love a good chocolate bar? Go beyond snacking and turn them into extra special treats! Here are our favorite ideas.
You’re toast Turn a slice of white bread into an indulgent dessert by topping it with a crispy Crunch bar. Using a toaster oven, toast white bread slices for two minutes or just until they begin to brown. Top with generous Crunch bar chunks (for added texture!) and allow to melt slightly on the bread for 30 more seconds. Top with sea salt for added depth.
Editorial assistant Chino L. Cruz inspires you to turn staples into creative dishes
Take a break Birthday cakes will never be the same once you learn how to cover them with chocolate bars! Carefully place KitKat bars along the sides of a cake to make a crispy outer layer that’s as fun to look at as it is to eat.
Oh, fudge! Why not use your favorite chocolate bar to make homemade fudge? Mix four to five chopped Hershey’s chocolate bars with a can of condensed milk and a generous knob of butter in a medium saucepan. Cook over medium-low heat for five to 10 minutes or until smooth and thick. Pour fudge into a lined baking dish and allow to set before cutting into blocks.
Crazy compost Boxed brownie mixes need not be one-note wonders. Crunchy, gooey chocolate bar chunks are all you need to bring them to the next level. Prep brownie mix according to package directions then fold in roughly chopped candy bars, salted peanuts, pretzels, and even potato chips. Bake in the oven until just set and you’ll have a crazy treat in a jiffy.
PB&C Peanut butter always makes things better, so it only makes sense to add it to everyone’s favorite fireside treat: s’mores. When you’re ready to make your nutty s’more, just replace the usual chocolate bar with a few chunks of Reese’s peanut butter cups. The result? Sweet, a little bit salty, and a whole lot tasty!
Beer, batter, bars The next time you plan to indulge, think about deepfrying chocolate. It sounds crazy, but give it a try! To start, freeze your favorite candy bars overnight. Once frozen, coat them in a layer of beer batter made of equal parts allpurpose flour and light beer. As soon as a few inches of oil are nice and hot, fry your battered chocolate just until golden. Serve immediately for gooey goodness.
Out of this world Switch things up and give your chocolate sauce a playful twist by using Mars bars instead of the usual chocolate. Melt one to two roughly chopped Mars bars with heavy cream in a double boiler over simmering water until smooth. The candy bar’s silky nougat center adds a bit of sweetness, making this sauce the perfect topping for ice cream sundaes.
Chill out If you’re feeling a little warm, instead of reaching for a tub of ice cream, try snacking on a frozen Snickers bar. All you have to do is place a bar or two of the classic candy in the freezer and wait. After four to six hours, you’ll have a treat as indulgent as it is chilly!
High five for pie Love Butterfinger bars? Head on over to Yummy.ph for a fun and nutty recipe for Butterfinger Pies. The best part is that they’re no-bake and can be served in jars!
PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND STYLING: CHINO L. CRUZ.
Aussie, Aussie, Aussie! Do as the Australians do and use your Tim Tam bar to give your glass of milk an extra bit of pizzazz. Bite off both ends of a Tim Tam and sip your milk through the opening, as if it were a chocolatecoated straw. The milk that goes through will taste nice and sweet, and the biscuit on the inside will soften just a bit, perfect for chowing down.
index This Month’s Recipes by Category Soups
45 Beef and Dumpling Noodle Soup 65 Coconut Squash Soup 38 Spicy Pork Meatball and Misua Soup
Fish and Seafood
35 Jamaican Jerk Coconut Shrimp Stew 64 Seafood Rice Bake with Creamy Cheese and Leek Sauce
Meat and Poultry
37 Ayam Goreng (Fried Turmeric Chicken Thighs) with Coconut Rice 28 Baked Chicken with Ginger-Scallion Sauce 101 Carnitas 98 Cashew-coated Chicken Nuggets with LemonGarlic Dip 60 Cheese-stuffed Chicken Rolls with Pesto Cream Sauce 46 Green Eggs and Ham Cups
101 Grilled Citrus-marinated Steak 64 Meatballs in Coconut Red Curry 101 Roasted Achiote Chicken
72 Buckwheat Crepes with Roasted Strawberries in Balsamic Vinegar 56 Butterscotch Blondies with Walnuts and Pretzels 30 Choco-Caramel Pecan Pie 53 Chocolate Chip Blondies with Nutella Swirl 71 Chocolate Fruit Parfait 67 Chocolate-glazed Doughnuts with Candy Coated Chocolate Bits 67 Cinnamon and Cocoa Sugar Doughnuts 69 Coconut-Ube Ice Cream 53 Espresso Brownies 70 Frozen Mango Tartlets 09 Marshmallows 67 Matcha-White Chocolate Doughnuts with Almonds 10 Milk Tea Panna Cotta 10 Mini Ice Cream Cakes 32 Nice Cream 73 Peanut ButterAvocado Cookies 96 Peanut Butter-Banana Cream Pies
Noodles and Rice
36 Beef and Mushroom Noodle Stir-fry 40 Kimchi, Chicken, and Bacon Fried Rice 100 Mexican Rice 64 Seafood Rice Bake with Creamy Cheese and Leek Sauce 59 Shrimp and Asparagus Pasta with Lemon Cream Sauce
44 Baked Ratatouille 64 Grilled Eggplant Casserole with Tomato Cream
Desserts and Sweet Snacks
69 Apple-Zucchini Bread 10 Banana Mango Trifle 67 Basic Doughnuts
56 53 29 56
Salted Caramel Brownies S’mores Brownies Tiramisu White Chocolate-Pistachio Blondies with Matcha
46 Butterbeer Float 11 Kahlúa Hot Cocoa
93 100 95 95 101 95 63 101 13
All-around Barbecue Sauce Burritos Chocolate Fudge Icing Cream Cheese Frosting Guacamole Marshmallow Frosting Mushroom Cream Sauce Pico de Gallo Salted Caramel
directory Your guide to the shopping and dining establishments featured in this issue
The Landmark For a list of all branches, see www.landmark.com.ph. Robinsons Supermarket For a list of all branches, see www.robinsons-supermarket. com.ph. 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.
Trufa Pasta Bar 109 Esteban Street, Legazpi Village, Makati City (tel. no.: 771-2581)
Bread and Botany 2/F The Prime Building, 115 Aguirre Avenue, Parañaque City (mobile no.: 0917-8815225)
Grind Bistro G/F Net Park, Crescent Park West, 4th and 5th Avenues, Bonifacio Global City, Taguig City (tel. no.: 946-3870)
Crate & Barrel 4/F Mega Fashion Hall, SM Megamall, EDSA corner Julia Vargas Avenue, Mandaluyong City (tel. no.: 942-0761); G/F Annex Building, SM Makati, Ayala Center, Makati City (tel. no.: 834-2780); www.facebook.com/ CrateandBarrelPhilippines
Ooma SM Mega Fashion Hall, SM Megamall, Mandaluyong City (tel. no.: 656-4591; mobile no.: 0917-5392083)
Garden Barn 2496 Taft Avenue, Pasay City (tel. no.: 833-1080); inquiries@ gardenbarn.com.ph
Gourdo’s For a list of branches, see www.gourdos.com. The Cookery Place Unit 2G&H Kensington Place Condominium, 1st Avenue corner 29th Street, Bonifacio Global City, Taguig City (tel. no.: 775-4161); www.thecookeryplace.com Triboa Bay Living 4/F Mega Fashion Hall, SM Megamall, EDSA corner Julia Vargas Avenue, Mandaluyong City (tel. no.: 531-5420); www.triboabay.com
THE PERSON: Rachelle Pilares THE PRODUCT: All-natural Filipino-style ice cream
RACHELLE’S SHERBET & ICE CREAM is at the Sidcor Sunday Market, Eton Centris, North EDSA, Diliman, Quezon City. For details, call (044) 815-0989 or 0916-7846863, or check www.facebook. com/RachellesSherbetIceCream.
HER STORY: The best thing about Sunday markets, in my opinion, is the way they bring families together. This is especially true at the Sidcor Market in Quezon City, where you can see entire families gather together over breakfast or an early lunch after a morning of shopping. On the other hand, you can also see entire families together on the seller side, running their stalls as a Sunday activity the way other families might visit the park or go out to eat together. In the case of the Pilares clan, it’s an entire family affair: mother Aparicion Pilares runs a stall selling clothes, while siblings Rachelle and Raymond manage one of the most popular food stalls there. With a small hand-lettered sign that spells out Rachelle’s Sherbet & Ice Cream (“I don’t know why he decided to name the business after me,” chuckles Rachelle), the stall attracts a steady stream—sometimes an outright crowd—of customers, both new and returning, looking for the all-natural take on Pinoy dirty ice cream. The flavors are the classic sorbetero variants from your childhood: cheese, chocolate, mango, and ube are staples,
along with sweeter flavors like cookies-andcream and rocky road, and seasonal variants like avocado and langka. There’s also an excellent buko-lychee sherbet that is the store’s bestseller, heading up Rachelle’s list of sherbets. “I check the market”—and by this she means the neighboring fruit stalls—“to see what’s available to use for our flavors,” she says. It’s Raymond who takes care of the product development and production, while Rachelle, who is blind, handles marketing, customer service, and sales, and mans the stall at Sidcor with a little help from family and hired day workers who assist with tasks like scooping out the servings and making change. Rachelle, who also has a day job writing marketing copy for online clients, has been able to find corporate clients who now place orders for the bulk of their sales. This has meant even more creative freedom for them, as clients have commissioned some interesting experiments. The most unusual one? “One of our regular corporate clients asked for tomato sherbet,” Rachelle recalls. The little company, which is based in and produces out of the Pilares’ home in Pandi, Bulacan, has been around since 2010, and continues to grow quietly but steadily. “We want to preserve the quality of our products, of course. I think people keep coming back to us because we use all-natural ingredients, so it’s really refreshing and delicious, and because dirty ice cream is a familiar taste that everybody likes—it’s very Pinoy.”
PHOTOGRAPHY: MICHAEL ANGELO CHUA. STYLING: IDGE MENDIOLA.
Rachelle’s Sherbet & Ice Cream
Published on Sep 30, 2016