Yummy august 2016

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MAKE YOUR OWN

EASY MEALS EVERY DAY

FROM SCRATCH! P. 54

AUGUST 2016

EASY 3-STEP ROAST CHICKEN RECIPES

GRILLED CHEESECORNED BEEF SANDWICH DARK CHOCOLATE CAKE SINIGANG ROAST CHICKEN STICKY BABY BACK RIBS CEREALCRUSTED CHOPS and more!

SWEET AND SAVORY BREAKFAST DISHES

Braised Beef and Mushroom Rigatoni (page 6)

THE BEST BOOKS, BLOGS, AND TV SHOWS FOR FOOD LOVERS

COOK WITH CHEESE, EGGS, CORN, BUTTER, POTATOES

Chefs and cooks – look over here and be inspired to be creative! It only takes some of your existing ingredients and spices, mixed together with Lady’s Choice Real Mayonnaise to add a new MAGICal touch to your menu!

- 5 0 " Total Yield: 10

Portion Size: 20g/wonton

INGREDIENTS 200g Prawns, peeled, deveined, chopped 300g Ground Pork 20g Onions, minced 10g Garlic, minced 5g Ginger, grated 20g Carrots, minced 2g Ground Pepper 5g Knorr Rostip 10g Lady’s Choice Real Mayonnaise 30pcs Wonton Wrappers

Sesame Dressing 200g Lady’s Choice Real Mayonnaise 60ml Japanese Soy Sauce 10g Black Sesame Seeds, toasted 10g White Sesame Seeds, toasted 10ml Sesame Oil 2g Ground Black Pepper Green Onions

PROCEDURE 1. In a stainless steel mixing bowl, combine all ingredients for wonton ďŹ lling except for Lady’s Choice Real Mayonnaise and mix well. Heat oil and sautĂŠ the mixture. Turn of heat when cooked and let cool slightly. Add in Lady’s Choice Real Mayonnaise and mix. This will be the ďŹ lling for the wontons. 2. Wrap about 20-30g of ďŹ lling in wonton wrapper and deep fry until golden. 3. To make Sesame Dressing, mix all ingredients in a stainless steel mixing bowl. Garnish with scallions or green onions.

! ! * "

Total Yield: 1.2 L

Portion Size: 25-35g

INGREDIENTS 1000ml Water 70g Knorr Cream of Chicken Soup 10g Knorr Chicken Broth Base 10g Chili Powder 100g Lady’s Choice Real Mayonnaise PROCEDURE 1. Bring water, Knorr Cream of Chicken Soup, Knorr Chicken Broth Base and chili powder, to boil. 2. Add Lady’s Choice Real Mayonnaise, and stir over moderate heat. 3. Simmer for 5 minutes, stirring occasionally. Ready to serve.

1 * " Total Yield: 15

Portion Size: 80ml

INGREDIENTS 180g Knorr Napoli Tomato Sauce 1L Water 5g Lady’s Choice Real Mayonnaise 100g Fresh Basil PROCEDURE 1. Bring water and Knorr Napoli Tomato Sauce Mix to boil. 2. Add Lady’s Choice Real Mayonnaise, and stir over moderate heat. 3. Simmer for 5 minutes, stirring occasionally. Add the fresh basil. Turn of the heat. Sauce is now ready to serve.

5 " " Total Yield: 200ml Portion Size: 25-35g INGREDIENTS 100g Lady’s Choice Real Mayonnaise 5g Knorr Lime Powder 50g Wasabi Paste 50g Dill PROCEDURE 1. Mix all ingredients together in a stainless steel bowl. 2. Ready to serve.

For more recipes to excite your diners, go to www.ufs.com/magicindips

AUGUST 2016

Moist Chocolate Cake ­y « Ì «>}i ÈÓ®

46

54

64

72

92

Breakfast favorites

Homemade pizza recipes

Indulgent meals

Books, blogs for food lovers

Four takes on roast chicken

PHOTOGRAPHY: DAIRY DARILAG. STYLING: CHINO L. CRUZ.

Contents

Contents Features 46 Rise and Shine Hearty breakfast recipes to start the day right 54 Everybody Loves Pizza The formula for homemade pizza creations 62 Deep, Dark, and Delicious A moist chocolate cake that will take your breath away 64 Gold Standard Meals that highlight cheese, eggs, potatoes, and more 72 Media Morsels Books, blogs, and Instagram >VV Õ ÌÃ v À iÛiÀÞ ` v v ` ÛiÀ

Restaurants 79 Pampas Latino Bistro & Bar 80 Alley 82 Lung Hin 83 Dish

Yummy Lessons Mushroom and Roasted Garlic Pizza with Peppery Greens (page 58)

Yummy Ideas 11 A tasty grilled cheesecorned beef sandwich, sticky baby back ribs, and more!

68

13 The newest offerings in town, a recipe for Mackerel and Sun-dried Tomato Pasta, and how to make pasta dishes healthier

Yummy Shopping 17 Must-buy! The Dr. Chefy premium designed aprons

48

18 Shop Spotlight Landers Superstore

22 Design with Devi Pia Panlilio-Santiago’s kitchen

85 Ingredient Spotlight Watercress

Everyday Recipes

87 Learn To… Make pizza crust with Jun Jun de Guzman

28 The Sweet Stuff Carmela Villegas-Agosta’s Apple and Mixed Berry Crumble

88 Master This! Aileen Anastacio’s

ÕÀÀ 7>vyiÃ

29 Family Kitchen Joey de Larrazabal-Blanco’s Ginger Beef Noodles 30 Healthy Approach Marie Gonzalez’s Mushroom Tapa 31 Biz Whiz Sharlene Tan’s Coconut Chicken Noodle Soup

19 Pantry Basics Caffeine Fix

33 Weekday Cooking " i à «« } L>} v À wÛi 30-minute meals, plus the story of mackerel

20 Grocery Grab Bacon Bonanza

39 Weekend Entertaining The Game Changers

90 In the Kid-chen Potato Cheese Balls 91 Amazing Appliance Slow cooker 92 Mix & Match Roast chicken four ways 94 10 Ideas Cheese

Departments 6 Cook the Cover! 9 Letter From the Editor 95 Recipe Index 95 Directory 96 Making It Manilabake

Serves 8 Prep Time 20 minutes Cooking Time 3 hours 1 kilo beef brisket, sliced into 3-inch pieces > «ÕÀ« Ãi y ÕÀ] Ì `ÕÃÌ olive oil, to sear 1½ cups sliced fresh white or brown mushrooms 1 cup chopped white onions 1 tablespoon minced garlic 2 heaping tablespoons tomato paste 1 cup dry red wine (like Syrah or Cabernet Sauvignon) 6 sprigs fresh thyme, plus extra to garnish, or 1½ teaspoons dried thyme

1 Heat a heavy-bottomed stockpot or Dutch oven over high heat until almost smoking. Meanwhile, dredge beef in y ÕÀ] à > } vv iÝViÃð 2 Add oil to pot. Sear beef in batches. Transfer beef to a plate; set aside. 3 Heat 1 tablespoon oil in the same pot over high heat. Fry mushrooms until browned, about 1 minute. Transfer to another plate; set aside. 4 Add 1 tablespoon oil to the same pot; sauté onions over medium heat until translucent. Add garlic; sauté until fragrant. Add tomato paste; cook for about 1 minute. www.yummy.ph

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August 2016

5 Turn heat to high and add wine, thyme, bay leaves, and star anise, if using. Let wine reduce to half. 6 Add tomatoes, 1 cup water, and beef. Season with a bit of sugar, salt, pepper, and Worcestershire sauce. Mix well and bring to a boil. Turn off heat. 7 Transfer mixture to a pressure cooker. Cook for about 1½ to 2 hours or until beef is very tender. Let cool slightly. (If you don't have a pressure cooker, continue to simmer the mixture in the pot over medium-low heat for about 3 hours or until beef is very tender.) 8 Separate meat from sauce. Shred meat using 2 forks. 9 Place meat, sauce, and mushrooms back in stockpot and bring to a boil. Taste then adjust seasoning. Add noodles; toss to mix well. Remove thyme stems, bay leaves, and star anise. 10 Transfer pasta to a platter. Sprinkle with Parmesan and garnish with fresh thyme.

PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPE AND FOOD STYLING: RACHELLE SANTOS. PROP STYLING: PAULYNN CHANG AFABLE. ART DIRECTION: JON TOLENTINO.

Braised Beef and Mushroom Rigatoni

2 bay leaves 1 piece star anise (optional) 1 (400-gram) can diced tomatoes sugar, salt, and ground black pepper 1 tablespoon or to taste Worcestershire sauce 500 grams rigatoni noodles, cooked according to package directions freshly grated Parmesan cheese

AdvertisingFeature

A Home To

,

Chef JP Anglo hangs his apron to chat for a while. JP was only 16 when he was sent as an exchange student in the Unites States, but he would never have thought that his stay would foreshadow his future career as a chef. “One morning I cooked Pinoy style corned beef, with sautĂŠed onions, garlic, and tomatoes. When my foster family tried our version of corned beef, my foster mom at that time said: JP why don’t you go to cooking school?â€? With his foster mom’s encouragement lingering in his mind thereafter, JP decided to enroll in a cooking school six years later. The rest of his journey is as we see it today. Best known as the mastermind behind the successful Sarsa Kitchen, famous for its Sizzling Kansi, Sarsa Kare-Kare, and other Negrense fare, it’s no surprise that JP’s specialty lies in Filipino recipes. Sarsa Kitchen is located in Bonifacio Global City, about 20-30 minutes away from the highly anticipated district, Arca South in Taguig City. But you’ll ďŹ nd that this chef can still surprise you with his culinary background on Chinese cuisine, as his uncle and aunt were very good Chinese cooks. “The inuence was there at an early age. I love eating Chinese and I think that is my biggest strength.â€?Â

! !

Ă‹ Ă‹ Ă‹ B

His surprises don’t stop there, JP also happens to have a particular taste in home decors. He prefers to keep his personal sanctuary reective of Japanese contemporary interiors, with a touch of Filipino elements. As a host, JP never fails to make his guests comfortable. He has a cozy couch to offer in his living room, where he usually unwinds while watching basketball on TV. But when asked about the favorite part of his home, he is enthusiastic to share, “Of course the kitchen!â€? Count on JP to cook a delicious meal for you inside his prized culinary space. “Usually, I’ll slow cook a hearty beef stew with whatever red wine we are drinking. It’s great when you have guests over because everyone can just hang around the kitchen while I cook.â€?

However, no one is luckier than his family, especially during Christmas when he cooks Diwal Pancit. “Diwal is abundant in Visayas. When in season, my dad would always bring some home. I guess they like it because it’s a familiar taste and cooked using a Chinese technique.â€? Indeed, whether in his restaurants or in his home, there is no doubt that you’ll ďŹ nd JP’s cooking hearty and warm. Don’t wait another moment, go and try his cooking yourself.

Artist’s Perspective

Live in harmony and in sync with Avida Towers One Union Place A ďŹ tting home where family and friends can unwind, share stories and enjoy each other’s company over sumptuous home-cooked meals after a hard day’s work with the conďŹ dence of a secure and friendly environment, Avida Towers One Union Place is the ideal residence that every family dreams to be a part of. Located in the southeast residential enclave of Arca South, Taguig City, Avida Towers One Union Place offers comfortable living in relaxed surroundings. It is a three-tower mid-rise condominium with a modern-contemporary design. It has a central courtyard, spacious lawn, and swimming pool where communities and social circles can ourish. For more information, visit avidaland.com

WHAT IS COMFORT FOOD FOR YOU?

“Nothing beats fried chicken in my book! Any kind will do, as long as the skin is golden and crispy, and the meat is moist and tender.� —Melody Lalata

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

CONTRIBUTORS %1057.6+0) #46 &+4'%614 Jonathan Roxas %1.7/0+565 Aileen Anastacio, Jun Jun de Guzman, Joey de Larrazabal-Blanco, Devi de Veyra, Kristine Fonacier, Marie Gonzalez, Sharlene Tan, Carmela Villegas-Agosta 2*161)4#2*'45 Aldwin Aspillera, Michael Angelo Chua, Dairy Darilag, Hans Fausto, Toto Labrador, Patrick Martires, Miguel Nacianceno, William Ong 94+6'45 Jaclyn Clemente-Koppe, Andrea Y. See, Sasha Lim Uy, 4'%+2' &'8'.12'45 Lhas Alvarez, Mira Angeles, Christa Mendiola, Zee Castro-Talampas 56;.+56 Trinka Gonzales 4'%+2' 6'56'4 Global Culinary and Hospitality Academy SUMMIT MEDIA President Lisa Gokongwei-Cheng Publisher Edna T. Belleza 82 HQT 1RGTCVKQPU Hansel C. Dela Cruz )TQWR 'FKVQTKCN &KTGEVQT Jo-Ann Maglipon 'FKVQTKCN &KTGEVQT Myrza C. Sison &GRWV[ )TQWR 2WDNKUJGT Christine Ongteco-Sandejas +5 CPF #FOKPKUVTCVKXG &KTGEVQT Mags E. Castro Team Publisher Melody Lalata Senior Publishing Assistant Jason Yu 'ZGEWVKXG #UUKUVCPV Rosalie Arteta #FOKPKUVTCVKXG 5GTXKEGU /CPCIGT Whilma M. Lopez Senior Administrative Assistants Michiel B. Lumabi, Marlyn Miguel-Tomas YUMMY.PH/SUMMIT DIGITAL &GRWV[ &KIKVCN )TQWR 2WDNKUJGT Azaleah Amina C. Rillo &KIKVCN #UUQEKCVG 2WDNKUJGT Kriska Cruz /CPCIKPI 'FKVQT Trixie Zabal-Mendoza /WNVKOGFKC 2TQFWEGT Riell Santos #UUKUVCPV (QQF 'FKVQT Cat Altomonte Staff Artist Audrey Faye Lacsamana Programmer Paul Mangaser ADVERTISING )TQWR #FXGTVKUKPI &KTGEVQT Florence G. Bienvenido #FXGTVKUKPI &KTGEVQT -G[ #EEQWPVU Regie P. Uy Advertising Manager Shiela A. Ogues -G[ #EEQWPVU 5RGEKCNKUVU Joey Anciano, Joyce Argana, Junn T. de las Alas, Alex S. Revelar, Suzette G. Tolentino #EEQWPV /CPCIGTU Honey P. Alesna, George V. Canseco III, Rommel C. Discipulo #FXGTVKUKPI 'ZGEWVKXG #UUKUVCPV Rita M. Barbacena -G[ #EEQWPVU #UUKUVCPVU Maricel Adaniel, Ashley Balla, Chinggay M. Cabit, Marie Jo Calubay Advertising Assistant Angel A. San Jose

“Rice meals! After a long, tiring day, rice always provides that much-needed comfort.� —Marlyn Miguel-Tomas

TRADE MARKETING 6TCFG /CTMGVKPI 1HĆ‚EGT Jamie Islo 6TCFG /CTMGVKPI #UUQEKCVGU Daryl Lincod, Hannah Roque Trade Marketing Assistants Joylyn Guinto, Raven Dorado, Wendl Magsino CREATIVE SOLUTIONS TEAM #TV &KTGEVQT Dittle delos Santos #UUQEKCVG #TV &KTGEVQTU Clare Felise Magno, Jerome de Dios, Lovella Suarez MEDIA RELATIONS Media Relations Manager Grace C. Enriquez /GFKC 4GNCVKQPU #UUQEKCVGU Jensine Q. Bolinao, Milanny V. Odon EVENTS DEPARTMENT #UUQEKCVG /CTMGVKPI &KTGEVQT Arlo Vicencio Assistant Marketing Manager Roberlin Rubina, Jr. 2TQLGEV 1HĆ‚EGT JC Brion 5GPKQT /CTMGVKPI #UUQEKCVG Neil Emerson de Guzman ,WPKQT /CTMGVKPI #UUQEKCVGU Katherine Anne Calleja, Nikki Anne Catindig, Mary Joyce Montinola PRODUCTION 2TQFWEVKQP /CPCIGT Elizabeth E. Rellis 2TGOGFKC 1HĆ‚EGT Bong Carolino #FXGTVKUKPI 6TCHĆ‚E %QQTFKPCVQT Eliziel del Rio Pre-press Supervisor Arthur Asturiano Pre-press Assistant Supervisor Dindo Rollan CIRCULATION &GRWV[ 0CVKQPCN %KTEWNCVKQP /CPCIGT Glenda Gil %KTEWNCVKQP /CPCIGT )/# Noreen Sescon-Peligro Assistant Manager for Print and Online Distribution Ulyssis Javier -G[ #EEQWPVU )TQWR *GCFU Charlotte Barlis, Vivian Manahan 5WDUETKRVKQP )TQWR *GCF Carla Soriano -G[ #EEQWPVU 5RGEKCNKUVU Rejie Paquibot, Harold William Rey, Alfredo Toledo Jr., Jennifer Tolentino, Marjorie Yu Newsstand Supervisor Joel Valdez &KUVTKDWVQT 5RGEKCNKUVU Bee Datinguinoo, Elaine Einosas, Eric Ferdinand Gasatan, Aeron Nolasco, Roberto Revilla, Kim Sarmiento Junior Sales Representatives May Ann Ayuste, Julie Dunn Bantan, John Lakhi Celso, Brylle Gonzales, Melrose Tamboong 5CNGU %QQTFKPCVQT Jennyfer Marcelo Online Distribution Assistant Mark Jocell Manio 5WDUETKRVKQP %QQTFKPCVQTU Annalyn Arambulo, Nathaniel Embiado, Ariel Rivera, Ma. Glenda Uchi 5WDUETKRVKQP 6GNGOCTMGVGT Jon Maynard Ortiz %KTEWNCVKQP #FOKPKUVTCVKXG 5WRGTXKUQT Marie Lenn Reyes %KTEWNCVKQP #FOKPKUVTCVKXG #UUKUVCPVU Elnie Marie Delos Santos, Lizel Tumali LOGISTICS .QIKUVKEU /CPCIGT Norman Campo .QIKUVKEU 1HĆ‚EGT Lorie Francisco .QIKUVKEU 5WRGTXKUQTU Marx Barroga, Fidel Mitra

“What can soothe the soul better than baked goods? A chewy EQQMKG C ĆƒCM[ RKG JQV and toasty pandesal— all feel-good food.â€? —Jon Tolentino

5WDUETKDG VQ 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. (QT DCEM KUUWG KPSWKTKGU contact Visual Mix and Booksale at (632) 815-2076 or (632) 824-0959, and Lecson at (632) 525-1990 local 12. For dealership and FKUVTKDWVQTUJKR KPSWKTKGU 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. (QT HGGFDCEM 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.

A taste of home Do you remember the big picture windows at Shakey’s? My brothers and I would step up to the platform, stick our little noses on the glass (never mind if it wasn’t exactly sanitary), and watch intently as the pizzaiolo endlessly tossed and twirled pizza dough, brushed it with deep red tomato sauce, covered it with a Ì V L > iÌ v à Ài``i` V iiÃi] > ` w > Þ Ã ` Ì Ì Ì i Ì oven. We watched him do it over and over again, and we would never get tired of it; it was quite the show! With the restaurant’s trademark yellow styrofoam hats on our heads, we would then make our way back to our parents and feast on glorious, gooey thin-crust pies. Up to now, pizza always reminds me of those family meals. I remember them vividly like it was yesterday. That’s the power of food; it’s one of the few things that can bring you back in time, take you to another place, reunite you with people you miss dearly and make you feel fuzzy inside. That’s what comfort food is all about and, this month, we devote our issue to it. 7i½Ûi } Ì > Ì V ] yÕvvÞ] «i> ÕÌ LÕÌÌiÀ `À ââ i` Ài V Ì >ÃÌ > ` Ì iÀ `i } ÌvÕ LÀi> v>ÃÌ ÌÀi>ÌÃ] > >} wVi Ì `>À V V >Ìi cake from editorial assistant Chino Cruz on page 62, and food director Rachelle Santos’s really stretchy grilled cheese sandwich on page 11. Assistant editor Idge Mendiola also picked out indulgent ingredients (think butter, cheese, potatoes, corn, and eggs with runny yolks), and created a roundup of recipes that you’ll want to tuck into. And of course, we have pizza. We show you how easy it is to make at home—all it requires is a handful of ingredients and a little bit of patience. We hope you like what we’ve put together this August. We like to think that the food is belly-busting, soul-satisfying, and ultimately, heartwarming. Dig in.

Rise and Shine, page 46

Everybody Loves Pizza, page 54

Gold Standard, page 64

Paulynn Chang Afable Editor in chief paulynn@yummy.ph

Find us online

facebook.com/ yummymagazine

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August 2016

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@yummyph

Yummy

ideas Grilled Cheese and Corned Beef Sandwich

Say cheese!

PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPE AND FOOD STYLING: RACHELLE SANTOS.

Give your grilled cheese Ã> `Ü V > L ÃÌ v y>Û À LÞ adding a familiar breakfast treat.

www.yummy.ph

Heat a frying pan over medium-high heat. Add 1 (260-gram) can corned beef; cook for 1 to 2 minutes or until some of the juices have evaporated. Set aside. Brush one side of 16 white bread slices with softened butter. Grate 2 cups each cheddar cheese, Monterey Jack cheese, and mozzarella cheese. Top a bread slice, buttered side down, with ¼ cup each corned beef, cheddar cheese, Monterey Jack cheese, and mozzarella cheese. Cover with another bread slice, buttered side up. Repeat to make 7 more sandwiches. Heat a large, heavybottomed frying pan until almost smoking. Grill 2 sandwiches until browned, about 1 to 1½ minutes on each side, pressing down sandwiches slightly with a turner. Repeat with remaining sandwiches. Serve immediately with store-bought balsamic caramelized onion jam or tomato soup on the side, if desired. Makes 8.

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August 2016

RIB IT! Sticky Baby Back Ribs Combine 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon instant salabat mix, 2 teaspoons paprika, 2 teaspoons cayenne powder, and 2 teaspoons dried thyme. Rub into 1 (1-kilo) rack American-style baby back ribs. Wrap tightly with 2 layers of foil and marinate in the fridge overnight. Bake wrapped ribs in an oven preheated to 275°F for 2½ hours. Make the sauce: Heat 1 teaspoon vegetable oil in a pot over medium heat. SautĂŠ 3 cloves garlic (minced) and 1 medium onion (minced). Add ½ cup water, 1 (240-ml) can pineapple juice, 2 tablespoons soy sauce, 2 tablespoons cane vinegar, 2 tablespoons whiskey (optional), Âź teaspoon cayenne powder, •Š³ cup banana ketchup, Âź teaspoon salt, and Âź teaspoon ground black pepper; mix. Simmer on low heat for about 25 minutes, stirring occasionally. Remove ribs from foil and pour excess juices into the pot. Brush ribs with sauce and bake for 10 more minutes. Serve extra sauce on the side. Serves 3 to 4.

These addictive treats are messy to eat but lip-smackingly good!

LET'S ROLL Southwestern Chicken Rolls Heat 1 tablespoon vegetable oil in a skillet over medium heat. SautĂŠ 1 large onion (chopped), 3 cloves garlic (chopped), and 1 medium red bell pepper (seeded and chopped) until softened. Add ITCO EJKEMGP DTGCUV Ć‚NNGVU (chopped into ½-inch cubes); cook for about 3 minutes. Mix in 1 teaspoon ground cumin and 1 teaspoon cayenne powder. Add 1 packed cup chopped spinach, 1 (420-gram) can corn kernels (drained), and 1 (425-gram) can black beans (drained and rinsed); cook until heated through. Turn off heat and add 2 cups grated Monterey Jack cheese. Scoop 4 tablespoons of the mixture each onto the center of 6 to 8 large whole-wheat tortillas. Fold sides and roll tightly. Place on a baking sheet; freeze overnight. Heat 4 cups vegetable oil in a pot over medium heat. Deep-fry in batches for 15 minutes, turning halfway through. Drain on paper towels. Halve rolls diagonally. Serve with ranch dressing. Serves 6 to 8.

www.yummy.ph

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CRUNCH AND STRETCH Mozzarella Sticks Slice 1 (227-gram) pack mozzarella cheese into 3x1x ½-inch sticks. Whisk 2 medium eggs and 2 tablespoons milk in a small bowl. Place 1 cup CNN RWTRQUG ĆƒQWT in another bowl. In another bowl, season 3 cups Japanese breadcrumbs with 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon ground black pepper, 2 teaspoons dried basil, 2 teaspoons dried oregano, and 2 teaspoons dried thyme. Dredge “œââ>Ă€iÂ?Â?> ĂƒĂŒÂˆVÂŽĂƒ ˆ˜ yÂœĂ•Ă€] `ÂˆÂŤ in egg mixture, then dredge in breadcrumbs. Shake off excess and repeat process a second time, making sure the breading is packed. Place on a baking sheet and freeze overnight. Heat 4 cups vegetable oil to 350°F in a heavy-bottomed pot over medium heat. Fry mozzarella sticks in batches for 3 minutes or until golden, turning to cook evenly. Drain on a wire rack. Serve with marinara sauce. Makes 14.

PHOTOGRAPHY: ALDWIN ASPILLERA. RECIPES: ZEE CASTRO-TALAMPAS. STYLING: CHINO L. CRUZ.

Finger lickin’ good

CRAB MENTALITY

MS

BOTTO

UP!

Looking to indulge without going over your budget? Turn to taba ng talangka (crab fat), the all-time Pinoy pantry staple. Enter the super tasty Taba ng Talangka by Native Gourmet, an indulgent, extra-crabby paste made with absolutely no extenders. If you’re hankering for some seafood goodness, you can grab a bottle in > Þ v Ì i À ÌÜ `i V ÕÃ y>Û ÀÃ\ Original Lemongrass and Hot and -« VÞ° 9 Õ V> ÕÃi Ì Ì y>Û À À Vi] «>ÃÌ>] > ` iÛi « ââ>t To order, contact mobile no. 0939-9204399.

Irish Cream Milkshake

PHOTOGRAPHY: MICHAEL ANGELO CHUA (DRINK) AND COURTESY OF SUPPLIERS. TEXT AND RECIPE: CHINO L. CRUZ.

We gave this creamy diner classic a cheeky little L ÃÌ v y>Û Àt Here's how. Place 1 cup whole milk, 1 cup vanilla ice cream, ½ cup Irish cream liqueur (we used Baileys), and 2 tablespoons chocolate syrup in a blender. Blend on medium speed until smooth. Pour into 2 tall glasses. Top with freshly whipped cream and dust with cocoa powder, if desired. Serves 2 to 4.

New wave snacks There’s a brand new chip in town and we couldn’t be happier about it. Introducing Jack ‘n Jill Calbee’s crispy new Ripplest / iÃi ÃÕ«iÀ Ì>ÃÌÞ « Ì>Ì V «Ã }iÌ > iÝÌÀ> L ÃÌ v y>Û À > ` VÀÕ V Ì > Ã Ì Ì i À grooves, which provide added surface area and just a little bit more texture. Watch for this new snack, Ü V V ià - ÕÀ Ài> E " > ` À y>Û ÀÃt Available at all leading supermarkets.

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August 2016

Out of the Box Idea

Mackerel and Sun-dried Tomato Pasta Whip up this easy dish in the morning and bring Ì Ì Ü À v À > w } Õ V ° ̽à à à « it

Soap of the day

Nuts for COCONUTS You’ll forget that summer’s over after taking a sip of bright and refreshing Vita Coco coconut water, now with the goodness of pineapples! Coconut water is the country’s favorite thirst quencher, thanks to its clean, fresh notes and all-natural appeal, so it’s an absolute treat to see it get an extra boost v y>Û À° Available at all leading supermarkets.

WHITE ONIONS

SUN-DRIED TOMATOES

CANNED MACKEREL

Cook 1½ cups fusilli noodles according to package directions; set aside. Heat 2 tablespoons oil from sun-dried tomatoes in a pot over medium heat. Sauté 1 medium white onion (chopped) until fragrant. Add ¼ cup chopped sun-dried tomatoes and 1 (155-gram) can Uni-Pak Mackerel in Natural Oil; mix. Add cooked pasta, toss, and season with salt and pepper. Serves 2 to 3.

Bookshelf For all the new mommies out there, feeding your baby has gotten a whole lot easier with Whole + Natural: Baby Food by Melanie Jimenez and Namee Sunico (P1,500 at National Book Store). This > `Þ ÌÌ i V L Ã w i` Ü Ì ÛiÀ 70 nutritious and delicious baby-friendly recipes made with local ingredients. The dishes on the lineup also grow up with your little one, with a handful of recipes wÌ v À L Ì v> Þ > ` Ì `` iÀt

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August 2016

PHOTOGRAPHY: PATRICK MARTIRES (PASTA) AND COURTESY OF SUPPLIERS. TEXT: CHINO L. CRUZ.

Rose & Coffee, Honey, Oatmeal— this isn’t a list of ingredients for a special dessert. They’re variants of the all-natural, handcrafted soaps by Tweed & Twine (P160 each). Made locally, the scented bars are a great addition to your kitchen and bathroom. They make for great gifts for food-loving friends, too! To order, visit www.tweedandtwine.com.

PASTA

We Asked

You! Hawaiian pizza with a mozzarellastuffed crust. Or any pizza, really. —Monica Ceballos

What comfort food do you like to dig into when you want to indulge?

Mashed potatoes or any homemade potato snack.

Pinoy-style spaghetti all the way. It’s a cheap thrill! —Yana Lim

Bookmark it!

Grilled cheese sandwiches with bacon are pretty great, too.

Donal Skehan

—Lea Bolante

A whole pound of chicken wings just for myself! Or a pint of rich and thick ice cream. —Patricia Dela Cruz

Cheesy beef Jamaican patties. I can have two or three at a time, if I need the comfort (and have enough money).

White rice and anything fatty cooked with soy sauce, like adobo, sisig, and liempo. —Job de Leon

—Karen Sison

Next Month's Question:

How do you like to tweak and update old Filipino classic recipes?

PHOTOGRAPHY: MICHAEL ANGELO CHUA (TAPA). TEXT: CHINO L. CRUZ.

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

Who knew a former boy-band member could be such a killer cook? Musical past aside, Donal Skehan has made a name for himself working as one of Ireland’s friendliest and most enthusiastic food media personalities. His genuine love for food shines brightest in his RGTUQPCN DNQI YJKEJ KU ƂNNGF VQ the brim with easy, comforting recipes, fun tutorial videos, and loads of Donal’s very own beautiful food photography. Check out what he has in store over at donalskehan.com!

TOP TAPA Who doesn’t love a good ol’ plate of tapsilog? /Â…i LiÂ?ÂœĂ›i` LĂ€i>ÂŽv>ĂƒĂŒ ĂƒĂŒ>ÂŤÂ?i ÂˆĂƒ `iwÂ˜ÂˆĂŒiÂ?Ăž ĂŒÂ…i star of the show for TAPAddiction by Mom’s Breaktime. Their award-winning tapa (they just got the People’s Choice Award at this year’s Yummy Eats: Baon Blowout) is absolutely delicious and can be used for all sorts of dishes, from pasta to sandwiches. To order, contact mobile no. 0998-9718482.

www.yummy.ph

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August 2016

Lighten up

With these hacks, you can still enjoy soul- and bellysatisfying pasta dishes—even if you’re watching your calories or switching to a low-carb diet!

KEEP IT AL DENTE Cooking noodles for too long changes their carbohydrate structure, raising their Glycemic Index levels, reports Utah’s Department of Health. So remember to V ½i > `i Ìip À wÀ Ì Ì i L Ìip based on package directions. LOOK FOR ALTERNATIVES Swap the usual white pasta noodles for their healthier counterparts. The whole-wheat version, in particular, is a } ` à ÕÀVi v à ÕL i wLiÀ > ` >à more vitamin E, B6, magnesium, zinc, and potassium than regular pasta. Scour the grocery or health-food store aisles for other good-for-you options like brown-rice pasta, whole-grain pasta, shirataki noodles, and malunggay pasta. SWITCH THE PROPORTION You can put pasta back on your plate— just remember to put more of the sauce than the noodles. “Flip the traditional ratio of noodles to sauce so the pasta’s still integral to the meal, just not the focus,” writes food journalist Mark Bittman. “Whether the sauce highlights vegetables, cheese, seafood, or meat, it’s almost invariably the best part of the dish anyway.”

MAFD OR MUFFINS There’s nothing quite as comforting as a hearty and healthy breakfast, is there? So, next time you feel like stocking up on some yummy morning treats, why not grab a couple of Silly Goose Gourmet’s Muscovado Walnut /WHƂPU? These moist nuggets are made with deep, wholesome muscovado sugar, which lends Ì > }Ài>Ì] >ÃÃià i y>Û À° To order, contact mobile no. 0927-7439821; follow @thesillygoosegourmet on Instagram.

www.yummy.ph

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August 2016

BET ON BASIL This herb can reduce the stress hormone cortisol which signals the body to store fat, says The Journal of Natural Products. Log on to Yummy.ph for the recipe for Low-fat Pesto Sauce. GO WITH A SIMPLE SAUCE Pile your low-carb pasta with vegetables and an easy sauce. Try this: ->ÕÌj Ó >À}i à ­V ««i` w i Þ® 3 tablespoons olive oil. Cover and cook over low heat until onions are tender, about 15 minutes. Increase heat to medium and brown onions. Add ½ cup inexpensive dry white wine and reduce to a dense sauce. TOP WITH FETA Black olives and feta make for a classic pasta sauce. Now here’s one more reason to top your noodles with the soft cheese: a study by Curtin University ƂÕÃÌÀ> > >à v Õ ` Ì >Ì wÛi ÃiÀÛ }à of dairy a week helps in fat loss. SUB WITH VEGETABLES Try this vegetarian trick: Make “pasta noodles” out of veggies. Use a spiral vegetable cutter or a spiralizer to turn carrots, zucchini, squash, and cucumber into carb-free vessels for your sauce.

PHOTOGRAPHY: PATRICK MARTIRES (PASTA) AND MICHAEL ANGELO CHUA (MUFFINS). TEXT: ANNA FELIPE AND CHINO L. CRUZ (MUFFINS). HAIR AND MAKEUP: ELAINE GANUELAS.

PASTA MADE HEALTHY

shopping

Yummy

PHOTOGRAPHY: PATRICK MARTIRES. TEXT AND STYLING: IDGE MENDIOLA. MODELS: CAT ALTOMONTE AND PEACHY MARTIRES.

Mustbuy!

Cook in style Check out these handsome aprons from The Dr. Chefy. DRESS TO IMPRESS Who says you can’t look good while prepping a meal for your loved ones? These unisex aprons are made to endure the rigorous work around the kitchen while keeping you protected from unexpected spills and splashes. They’re completely functional and fashionable—what’s not to love? The Dr. Chefy premium designed aprons (P500 to P600 for basic designs; P700 to P900 for customized aprons) are available at www.facebook.com/ TheDr.Chefy. Contact mobile no. 0906-2380533 or email thedr. chefy@yahoo.com for details.

THE PERFECT FIT The aprons are made v yiÝ L i > ` `ÕÀ>L i fabrics. They’re designed practically for both the home cook and the professional chef, with quirky accessories and basic pockets added to maximize utility. Got > ëiV wV `ià } mind? The Dr. Chefy can customize aprons to suit Þ ÕÀ ëiV wV ii`ð

www.yummy.ph

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August 2016

YUMMY SHOPPING

Landers Superstore is at 1240 EDSA Balintawak, Apolonio Samson, Quezon City, and 1890 Paz Guazon Street, Paco, Manila (9 a.m. to 9 p.m. daily; www.landers.ph).

S p ot

Landers Superstore

Find top-notch local and imported goods at this massive one-stop shop.

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[1] Kellogg’s Corn Flakes Crumbs (P164.75) [2] Ahuacatlan Avocado Oil (P799.75) [3] Nutella tub (1,249.75) [4] Upphetta coffee and tea maker (P699.75) [5] Bark Thins Snacking Chocolate (P229.75) www.yummy.ph

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August 2016

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PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT: IDGE MENDIOLA.

S

ay hello to Landers Superstore, the new 8,000-square-meter shopping destination boasting premium products. Take a large cart because Þ Õ½ «À L>L Þ w Ì Ì Ì i brim with amazing items. The airy, spacious membership store is home to a bevy of household products, from electronic equipment and home furnishings to cleaning materials and even clothes. They have an impressive collection of kitchenware, including sturdy chopping boards, professional ÛiÃ] V> i ÃÌ> `Ã] > ` w i serving ware. You’ll be able to spot Ikea products like dish towels and utility carts, too! But the real treasures are to be found along the aisles and aisles of cooking ingredients and edible treats. The shelves of oils, spreads, and pasta sauces should not be missed, nor should the sections of canned goods, assorted coffee, and organic products, many of which are imported from Canada, the U.S., and Australia. (Look for products under Canadian-brand President’s Choice, exclusively carried by Landers.) There’s also a wellstocked rack of seasonings and spices, and a space for chocolates and sweets— heaven for anyone with a sweet tooth! Before heading out, grab Landers’ own dulce de leche cake, sushi trays, and rotisserie chicken then park your cart and stop by Dough and Co. for cookies, Landers Central for turkey hotdogs and pizzas, and Doppio for a cup of joe. Yup, Landers has all those, too! They’re not called super for nothing.

p S ho l ig ht

P a nt r y

B a s ic s

Caffeine fix

PHOTOGRAPHY: *Ƃ/, Ƃ,/ , -° TEXT AND STYLING: " Ƃ°

ƂVµÕ> Ì Þ ÕÀÃi v Ü Ì Ì i ` vviÀi Ì ÌÞ«ià v V vvii Li> Ã] > ` Þ Õ½ Li Þ ÕÀ Ü>Þ Ì Ì >Ì «iÀviVÌ VÕ« v i°

>ÃÌ } > ÃÌÀ }iÀ y>Û À «À w i] robusta beans make a cup of coffee that à À V ] `>À ] > ` à >À«° 7 Ì > ÃÌ ` ÕL i Ì i > Õ Ì v V>vvi i ÛiÀÃÕà >À>L V> Li> Ã] Ì i À Õ ` > ` à > À LÕÃÌ> Li> à >Ài }À Ü Ì i ÜiÀ > Ì ÌÕ`ià v Ì i >ÃÌiÀ i ë iÀi] «À >À Þ ƂvÀ V> > ` ` ià >° / Ãi Ü i Ì i À VÕ« > L Ì }À> Þ] ÕÌÌÞ] > ` Ài L ÌÌiÀ Ã Õ ` V Ãi Ì iÃi Li> ð Ƃ ÃÌ > ÃÌ> Ì V vvii Û>À > Ìà >Û> >L i Ì i >À iÌ ÕÃi Ì Ã ÌÞ«i v V vvii°

Ûi Ì i y>Û À v V vvii LÕÌ V> ½Ì Ì iÀ>Ìi >À}i amounts of caffeine? Then decaffeinated ­`iV>v à ÀÌ® V vvii à v À Þ Õ° iv Ài À >ÃÌ } > ` }À ` }] Ì i Li> à go through a process Ì >Ì Ài Ûià >Ì i>ÃÌ 97 percent of their V>vvi i V Ìi Ì° / i ÀiÃÕ Ì Ã > `iÀ y>Û À «À w ip«iÀviVÌ v À Ì Ãi Ü ` ½Ì i Ì i À V vvii Ì L ÌÌiÀ° ½Ì ÌÕÀ Ì `iV>v v Þ Õ ii` > ` >vÌiÀ Ì°

vvii L i `à >Ài >`i LÞ V L } > ` L> > V } Li> Ã Ì >V iÛi > ëiV wV y>Û À «À w i° / i Ài V L i `à >Û> >L i in the market are espresso roasts° ëÀiÃà L i `à >Ài ÛiÀÃ>Ì i > ` vi>ÌÕÀi Ì i À } Ì L> > Vi v ÃÜiiÌ iÃÃ] >V ` ÌÞ] L `Þ] > ` L ÌÌiÀ iÃð / iÃi L i `à >Ài Ì i `>À iÃÌ À >ÃÌà > ` >Ài ÌÞ« V> Þ ÕÃi` Ì > i iëÀiÃà à ÌÃ] Ü V Þ Õ V> ÕÃi Ì Ü « Õ« > >ÌÌi À > VÕ« v V>««ÕVV °

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August 2016

* «Õ >À Þ }À Ü >Ì> }>à > ` >Û Ìi] the barako coffee bean vi>ÌÕÀià > ÃÌÀ }] L `] > ` Ìi Ãi y>Û À «À w i° Ì Ã > Û>À iÌÞ v LiÀ V> V vvii] > iÃà « «Õ >À Li> Ì ÕÃÕ> Þ }À Ü V iÀV > Þ] Õ i >À>L V> > ` À LÕÃÌ>° Ì Ã Ìi` v À Ìà } V>vvi i V Ìi Ì] Ü V V> ÃÌ> Ì Þ «iÀ Þ Õ Õ«° > Þ V> Ã Ü `À Ì L >V v À Ìà `ii«] `>À Ì>ÃÌi w ` Ì ÃÕ«iÀ À Ì À LÕÃÌ> > ` > à «ÀiviÀ Ì ÛiÀ >À>L V>°

Arabica coffee has a ÃÜiiÌ] i Ü] y À> y>Û À «À w i V «>Ài` Ì À LÕÃÌ>° Ƃ à « Ü } Ûi Þ Õ Ìà v ÃÕ}>À] vÀÕ Ì] > ` LiÀÀ iÃ] > ` Ì V> à iÌ ià iÛi >Ûi V V >ÌiÞ Ìið 1ÃÕ> Þ Û> à >«i] >À>L V> Li> à >Ài ÌÞ« V> Þ }À Ü >Ì } > Ì ÌÕ`ià À V à ] Ü V Ã Ü Þ Ì iÞ >Ài ÃÌ Þ Ã ÕÀVi` vÀ >Ì Ƃ iÀ V>° iV>ÕÃi v Ì i À Ãi Ã Ì Û ÌÞ] Ì iÞ >Ài «À V iÀ Ì > À LÕÃÌ> Li> Ã] LÕÌ >Ài > à } iÀ µÕ> ÌÞ° Ìà Û>À Õà Õ> Vià V> Li i i` Ì Ì Ãi v Ü i°

YUMMY SHOPPING G rocer y

G ra b

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[1] SWEET PICK 9 Õ V> ½Ì i « LÕÌ v> Ûi Ü Ì L>V Ì >Ì >à ÕÃÌ Ì i À } Ì > Õ Ì v ÃÜiiÌ iÃð Þ Ì iÃi ÃÌÀ «Ã Ã> Ã Ì i }Õ ÌpÌ iÞ >Ûi Óx «iÀVi Ì iÃà à ` Õ Ì > Ì iÀ LÀ> `ð CDO Premium Honeycured Bacon, P126, Robinsons Supermarket [2] SPICE OF LIFE Ƃ`` â } Ì Þ ÕÀ i> Ã Ü Ì Ã« VÞ L>ÀLiVÕi y>Û Ài` L>V ° / à Û>À > Ì Ã VÕÌ Ì V iÀ Ì > ÕÃÕ> ] > } Ì «iÀviVÌ v À }À }° Purefoods Spicy Barbecue Thick Cut Bacon, P312, Rustan’s Supermarket

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[3] FROM THE BIG APPLE 7 Ì Ì i À } Ì L i ` v ë Vià > ` Vi >ÀL }] Ì Ã «Ài Õ «>V à ÃiÌ Ì ÃÌ>ÀÌ Þ ÕÀ `>Þ Ì i ÞÕ iÃÌ Ìi° > i ÃÕÀi Ì vÀÞ Ì Ì > VÀ ët New York Classics Pork Bacon, P367, Rustan’s Supermarket

Bacon bonanza

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>Ûi > wi ` `>Þ i Þ } Ì Ã Üi Ûi` ÌÀi>Ì Ìà > Þ ` vviÀi Ì v À ð iÀi½Ã > LÕ V v «Ì Ã Þ Õ V> i Þ Ü>Þ LiÞ ` LÀi> v>ÃÌt

[4] LEAN ON ME ii } ` Ü > ` Õ̶ /ÕÀ Ì

> >` > L>V Ì V iiÀ Þ Õ Õ«° / à i ÕÃià ÃÌi>` v « À Li Þ] > } Ì i> iÀ > ` > Ì i ham. King Sue Canadian Bacon, P119, Metro Market! Market!

[6] BEEFED UP Ì > L } v> v « À ¶ ½Ì Ü ÀÀÞ° iiv L>V vviÀà ÕÃÌ Ì i Ã> i > Õ Ì v Ã>Ì Ãv>VÌ ° /ÀÞ Ì Þ ÕÀ iÝÌ / Ã> `Ü V v À > i>Ì iÀ y>Û À «À w i° Virginia Beef Bacon, P140, Robinsons Supermarket

5 PHOTOGRAPHY: PATRICK MARTIRES. TEXT AND STYLING: IDGE MENDIOLA.

[5] HOLY SMOKES >} i à ÌÌ } >À Õ ` > V> «wÀi À >ÃÌ } L>V ÛiÀ V ÀÞ }à > ` Ü `V «ÃpÌ >Ì½Ã Ì i Ã Þ } ` iÃÃ Þ Õ½ }iÌ Ü Ì Ì Ã L>V LÀ> `t Frabelle Hickory Smoked Bacon, P105, SM Supermarket

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August 2016

YUMMY SHOPPING

Pia Panlilio-Santiago describes herself as “Miss D-I-Y.” “I really just want to do things myself. It makes things unique,” she discloses, “and I’m the only one who has my creations, which makes me feel special.” The house she built Ü Ì iÀ ÕÃL> ` } Ã w i` Ü Ì iÀ Ü handiwork: Pia’s paintings are displayed around the house, while a collection of framed dried leaves lines the living area’s walls. A couple of hand-painted bottles stand atop display shelves. For a time, she painted stones and created dazzling terrariums which she decorated with her children’s toys.

The hundredpeso makeover A homemaker-cum-businesswoman reveals a few easy, affordable do-ityourself tips to liven up the kitchen.

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.

www.yummy.ph

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August 2016

Left: The lady of the house is seen with Scooby, one of her beloved cats. Simple makeovers and decorative accents keep her six-year-old house vibrant.

PHOTOGRAPHY: WILLIAM ONG. MAKEUP: VIDA NON-JAUCIAN.

Opposite: Pia’s black-and-white kitchen reveals her penchant for D-I-Y projects. Old bottles with painted-over stripes sit atop the range hood. She also painted black swirls over the Formica surface of her cabinets. Pia created the black cloth trim for the back of her dining chairs. Above: Charming themed vignettes can be found around Pia's home.

Her craft projects are fairly simple. The set of framed dried leaves, which cost her only 25 pesos, involved just a few steps. Pia simply picked a couple of uniquely shaped leaves and placed them in between the glass and the paper backing of the frames. She advises against using glue which causes ripples and bumps on the leaves’ surface. “I also framed the leaves while they were still green so they wouldn’t crumble,” she shares. Pia is especially proud of her latest D-I-Y makeover—the decorative paint job for her kitchen cabinets. The Formica was starting to peel off, so she thought of reattaching some parts using glue and painting over the areas where the surface was totally chipped off. With quick-drying enamel purchased from the hardware, Pia then painted the swirls over the surface. “It’s quite easy to paint over Formica. When the enamel would drip or when I would make a mistake, I simply wiped the enamel off with a rag soaked in thinner,” she explains. It also didn’t cost much. “I actually spent less than 100 pesos for the glue and the paint,” Pia says, “and it took me just two afternoons to w Ã Ì i «À iVÌ°» Pia was also very pleased with the outcome; the kitchen now looks very relaxing, she says. “But the best part was when I heard my husband say, ’ang galing ah’ several times. Sulit ’yong back pain,” she laughs.

Above: The black swirls serve to hide the damaged parts of Pia’s cabinets, while adding a touch of whimsy. Frames are also some of Pia’s favorite decorative hacks. Apart from family photos (seen on the wall beside the dining table), leaves placed between the glass and paper backing of simple frames liven up the space.

www.yummy.ph

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August 2016

ADVERTISINGFEATURE

The secret to an all-star menu is here! Keep customers craving for your authentic dishes with Knorr’s naturally sourced ingredients.

Liempo Dinakdakan Serves: 12 pax Portion Size: 80g

Preparation Time: 10 minutes Cooking Time: 15 minutes

Method of Preparation

Ingredients For the Inihaw na Liempo: Knorr Liquid Seasoning Knorr Sinigang sa Sampalok Mix White Sugar Garlic (minced) Pork Liempo (sliced) For the Dressing: Best Foods Wonder Mayo Knorr Liquid Seasoning Pork Liver (grilled and finely chopped or ground) Black Pepper (freshly ground) For the Assembly: Inihaw na Liempo (prepared) Dressing (prepared) White Onion (chopped) Finger Chili (sliced)

1. Combine all ingredients for the marinade. 90ml

2. Marinate pork liempo for 6 to 24 hours.

10g 15g 60g 1000g

3. Grill until cooked through.

250g 60ml

For the Dressing:

90g

For the Assembly:

3g

1000g 300g 300g 20g

4. Rest for about 5 minutes. Cut into strips. Set aside.

Combine all ingredients until well blended.

Mix together inihaw na liempo, dressing, white onion, and finger chili in a bowl. Optional to serve with calamansi and red chili.

Sinigang na Lechon Kawali sa Tanglad Ingredients Vegetable oil White onions (quartered) Lemongrass (bruised) Tomatoes (quartered) Salt Water or Rice Washing Lechon Kawali Eggplant

15ml 80g 60g 60g 2g 1500ml 500g 45g

String beans (sitaw, cut into 2” length) Knorr Sinigang sa Sampalok Mix Knorr Pork Broth Fish sauce Kangkong leaves and stems (trimmed)

45g 32g 20g 30ml 35g

Method of Preparation 1. Heat oil in a pot. 2. Sauté onions, lemongrass, and tomatoes for 5 minutes. 3. Season with salt. 4. Pour water or rice washing and stir. Bring to a boil. Simmer for 5 minutes. 5. Add lechon kawali. Simmer for 5 minutes.

6. Add eggplant and string beans. Simmer for about 1 minute. 7. Add Knorr Sinigang sa Sampalok Mix and Knorr Pork Broth. Simmer for 3 minutes. 8. Adjust seasoning with fish sauce. 9. Add kangkong leaves and stems. Simmer for 1 more minute. Serve hot.

Sinampalukang Manok sa Gata Serves: 6 pax Portion Size: 120g

Preparation Time: 20 minutes Cooking Time: 30 minutes

Ingredients Garlic Shallots Lemongrass Kinchai or wansuy Fish paste or fish bagoong Brown sugar Canola oil Chicken (cut into serving pieces) Knorr Chicken Powder Black pepper (freshly ground)

15g 30g 5g 2g 3ml 10g 30ml

Annato oil White onion (chopped) Garlic (minced) Spice paste Turmeric powder Tomatoes (cut into wedges) Water Knorr Sinigang sa Sampalok Mix Kaffir lime Leaves (3 pcs) Palm sugar (melted) Coconut milk Basil

250g 5g 1g

60ml 90g 15g 60g 2g 60g 250ml 15g 0.5g 30ml 90ml 5g

Method of Preparation 1. Combine all ingredients in a mortar and pestle and pound until well blended.

5. Add spice paste in the pan. Sauté for 30 seconds or until fragrant.

2. Season chicken with Knorr Chicken Powder and black pepper.

6. Add turmeric powder. 7. Add tomatoes and sauté for 1 minute.

3. Heat oil in a pan. Sear chicken until golden brown. 4. In the same pan, sauté onion and garlic.

pieces. Simmer until cooked through. Adjust seasoning with fish sauce. 10. Add basil just before turning of the heat.

8. Add water, Knorr Sinigang sa Sampalok mix, kaffir lime leaves, palm sugar, and coconut milk. Add seared chicken

Give your dishes flavor! Use Knorr Sinigang sa Sampalok Mix when whipping up your specialities. Give your customers that rich, savory take that they’ll keep coming back for.

Get more recipes for your restaurant at www.ufs.com

<RXU IDYRULWH GLVKHV PDGH KHDOWKLHU ZLWKRXW VDFULILFLQJ IODYRU

Eat healthily at home without having to spend on pricey ingredients. Healthy at home shows you how comfort food doesn’t necessarily come with extra calories and unwanted pounds.

Available in bookstores and on newsstands nationwide for P150. For a digital copy, log on to summitnewsstand.com.ph or download the Buqo app, available on iOS and Android.

Everyday Recipes

Easy dishes for busy days

PHOTOGRAPHY: PATRICK MARTIRES. PROP STYLING: TRINKA GONZALES.

28 29 30 31 33 39

The Sweet Stuff Family Kitchen Healthy Approach Biz Whiz Weekday Cooking Weekend Entertaining

Coconut Chicken Noodle Soup (recipe on page 31)

I

BY CARMELA VILLEGAS-AGOSTA

love the smell of fruit crumbles baking in the oven—the wonderful aromas of cinnamon, caramel, and butter take over the whole house! A crumble is actually a simpler take on the usual pie because a crumble doesn’t require you to make a crust. , PDGH P\ ¿UVW FUXPEOH ZLWK P\ VLVWHU LQ 3DULV ZKLOH ZH ZHUH LQ FROOHJH 6KH WDXJKW PH KRZ WR PDNH DQ DSSOH GDUN FKRFRODWH YHUVLRQ 6LQFH then, I’ve always made this dessert for potlucks because it’s very easy to whip up and I can use whatever fruit I have in my pantry. 5HFHQWO\ VXSHUPDUNHWV KDYH EHHQ VWRFNLQJ D VWHDG\ VXSSO\ RI KDUG WR ¿QG IUXLWV , PDNH VXUH WR EX\ DVVRUWHG EHUULHV ZKHQ WKH\œUH available, and stash them in the freezer to preserve them for months so that I can make smoothies and desserts whenever I want. In this recipe, the tartness of the berries complements the sweetness of the apples. What’s more, this dessert has all the textures you crave IRU UROOHG LQWR RQH 6RIW DQG FKHZ\ IURP WKH IUXLWV DQG FUXQFK\ DQG ÀDN\ IURP WKH WRSSLQJ 6HUYH LW ZDUP WRSSHG ZLWK D VFRRS RI LFH FUHDP

APPLE AND MIXED BERRY CRUMBLE Makes 1 (9-inch) pie Prep Time 40 minutes Baking Time 35 minutes FOR THE CRUMBLE TOPPING

Ă“ VĂ•ÂŤĂƒ >Â?Â?Â‡ÂŤĂ•Ă€ÂŤÂœĂƒi yÂœĂ•Ă€ ½ cup brown sugar 1 cup unsalted butter, chilled and cubed 1 teaspoon coarse salt 1 tablespoon ground cinnamon

2 gala apples, peeled, cored, and cubed 1 cup frozen strawberries 1 cup frozen mixed berries ÂĽ VĂ•ÂŤ >Â?Â?Â‡ÂŤĂ•Ă€ÂŤÂœĂƒi yÂœĂ•Ă€ ÂŚ|Âł cup brown sugar 1 Preheat oven to 350°F. Grease

a 9-inch oven-safe pie plate. 2 Make the crumble: Mix all

ABOUT THE COLUMNIST

ingredients in a medium bowl using your hands, pressing butter into dry ingredients, until mixture resembles coarse sand. Set aside in the refrigerator. 3 >ÂŽi ĂŒÂ…i wÂ?Â?ˆ˜}\ /ÂœĂƒĂƒ >Â?Â? ingredients together in a large LÂœĂœÂ?° /Ă€>Â˜ĂƒviĂ€ vĂ€Ă•ÂˆĂŒ “ˆĂ?ĂŒĂ•Ă€i ÂˆÂ˜ĂŒÂœ the prepared pie plate and scatter crumble topping over. 4 Bake for 35 minutes or until wÂ?Â?ˆ˜} ÂˆĂƒ LĂ•LLÂ?ˆ˜} >˜` ĂŒÂœÂŤ ÂˆĂƒ golden brown. Cool slightly before serving. Serve warm with ice cream or whipped cream.

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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August 2016

PHOTOGRAPHY: MIGUEL NACIANCENO. STYLING: ANNA FELIPE. PORTRAIT: BOIZEI MALICDEM.

FOR THE FILLING

SERVE IT! The beef will also be great atop a steaming mound of rice or stuffed into mantou buns.

BY JOEY DE LARRAZABAL-BLANCO

I

love noodles in every shape, form, and size—from Italian pasta to Chinese egg noodles, Thai and Vietnamese rice noodles to Japanese soba and udon, even our own wonderful pancit! I always have a good variety stashed away in my pantry. Aside from serving as a base for many delicious meals, they are also quick to prepare, making them a true staple. This dish is inspired by my family’s love IRU $VLDQ ÀDYRUV , IRXQG WKH UHFLSH IRU WKH beef online, tweaked it to our taste, and paired it with noodles. You can be sure that anything made with soy sauce will be met with much enthusiasm at our home. This recipe has that familiar blend of savory, sweet, and sour that is typical of Asian dishes—it always keeps us coming back for more. When you prepare this dish, remember not to overcrowd your pan so you get a nice sear on the meat. Work in batches if necessary. Also, take care not to overcook the beef or it will become tough. ,œYH VSHFL¿HG HJJ QRRGOHV IRU WKLV UHFLSH but you can play around with other Asian noodles, too. I imagine this will work just as well with rice noodles or soba. You can also experiment with the herbs you use to garnish. It would be lovely with some FLODQWUR RU 7KDL EDVLO LI \RX FDQ ¿QG LW Whether you have it as is or make it your own, I hope you enjoy my recipe!

GINGER BEEF NOODLES

PHOTOGRAPHY: TOTO LABRADOR. STYLING: TRINKA GONZALES. PORTRAIT: BOIZEI MALICDEM.

Serves 3 to 4 Prep Time 5 to 8 minutes Cooking Time 15 minutes

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.

500 grams sirloin or tenderloin, sliced into strips 4 tablespoons soy sauce, divided Ÿ cup cornstarch 1 tablespoon oyster sauce 2 tablespoons lemon juice 3 tablespoons brown sugar 1 tablespoon rice wine vinegar 1½ teaspoons sesame oil 3 cloves garlic, minced 2 teaspoons freshly grated ginger canola oil 250 grams egg noodles, cooked according to package directions 5 green onions, sliced 1 Mix beef with 2 tablespoons soy sauce, then toss with cornstarch. Shake off excess and set aside.

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2 Mix remaining soy sauce, oyster sauce, lemon juice, brown sugar, rice wine vinegar, sesame oil, garlic, and ginger in a small bowl until thoroughly combined. Set aside. 3 Heat a wok over medium-high heat. Add several swirls of oil to coat the bottom of the pan. When oil is hot, add beef and fry until just cooked, tossing occasionally for even cooking. Don’t overcrowd the pan; cook in batches if necessary. Remove beef from the wok and set aside. 4 Clean the wok and put back over heat. Add sauce and cook, stirring, until thickened. Add beef back to the wok and toss until evenly coated. 5 Place egg noodles on a serving platter. Pour beef over and garnish with green onions. Serve immediately.

BY MARIE GONZALEZ

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MUSHROOM TAPA 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.

500 grams oyster mushrooms, separated (about 6 to 7 lightly packed cups) vegetable oil fried garlic bits, garlic rice, and sliced tomatoes, to serve

Serves 5 Prep Time 10 minutes,

plus marinating time Cooking Time 15 minutes ¼ cup soy sauce ¼ cup muscovado or white sugar 2 tablespoons calamansi juice or vinegar 1 head garlic, crushed or V ««i` w i Þ 1 teaspoon ground black pepper

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1 Combine soy sauce,

¼ cup water, sugar, calamansi juice, garlic, and pepper in a large bowl. Add mushrooms and mix. Set

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August 2016

aside and allow to marinate for 5 to 10 minutes. 2 Warm 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drain mushroom tapa; reserve marinade. Cook mushrooms in batches until deep brown on both sides, stirring occasionally to allow sugar to caramelize. Transfer mushrooms to a serving dish. 3 Add reserved marinade to the skillet and bring to a simmer. Pour marinade over mushrooms. 4 Top tapa with fried garlic bits. Serve with garlic rice and sliced tomatoes.

PHOTOGRAPHY: ALDWIN ASPILLERA. PROP STYLING: IDGE MENDIOLA. PORTRAIT: BOIZEI MALICDEM.

hy is tapa VR DGGLFWLYH" ,W¶V PDLQO\ EHFDXVH WKH VLPSOHVW SDQWU\ LQJUHGLHQWV ZRUN WRJHWKHU LQ WKH PDULQDGH WR FUHDWH H[FHSWLRQDO ÀDYRU²VR\ VDXFH for saltiness, sugar for sweetness, calamansi for sourness, and garlic and pepper for some savory goodness. As a vegan, I had not had tapa for years, and had only realized how much I missed it when I made this recipe. With their chewy texture, oyster mushrooms are the perfect meatfree substitutes to beef slices. The sugar caramelizes a bit when the mushrooms are cooked, adding to the dish’s complexity. I love to top my mushroom tapa with even more fried garlic bits and eat it with garlic brown rice. Try it the next time you crave tapa!

BY SHARLENE TAN

R

ainy days are here and a warm bowl of noodle soup is perfect for dinner after a long day at ZRUN ,WÂśV FRPIRUWLQJ ÂżOOLQJ DQG universally loved. The current restaurant scene offers several options like Japanese ramen, Vietnamese pho, and Chinese noodles. Some Chinese restaurants also serve laksa, the Singaporean favorite (it’s my personal favorite, too!). Not many places in Manila serve curried soups, whether Singaporean-, Japanese-, or Thai-inspired. So why not make a business out of this hearty bowl? During a recent visit to Hokkaido, I found many curry-soup shops offering a wide DUUD\ RI Ă€DYRUV ,WÂśV WKH VDPH LQ 7KDLODQG² curried noodle soups topped with different ingredients are very popular. This recipe is my take on the bowl. You can play around with it by adding toppings like fresh bean sprouts, peanuts, and lots of fresh herbs. You can also experiment with a different soup base and it instantly becomes another variant you can add to your menu roster. This dish will be a hit!

COCONUT CHICKEN NOODLE SOUP

PHOTOGRAPHY: PATRICK MARTIRES. PROP STYLING: TRINKA GONZALES. PORTRAIT: BOIZEI MALICDEM.

Serves 4 Prep Time 20 minutes Cooking Time 10 minutes

Ă“ LÂˆĂ€`½Ăƒ iĂži V…ˆÂ?ˆiĂƒ ­siling labuyo), VÂ…ÂœÂŤÂŤi` ­ÂœÂŤĂŒÂˆÂœÂ˜>Â?ÂŽ 1 Heat oil in a pan over medium heat.

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 teaspoon vegetable oil 3 bulbs lemongrass, pounded and chopped 3 large shallots, minced 2 to 3 teaspoons store-bought Thai red curry paste 300 grams skinless chicken breast wÂ?Â?iĂŒĂƒ] ĂƒÂ?ˆVi` ÂˆÂ˜ĂŒÂœ ĂŒÂ…ÂˆÂ˜ ĂƒĂŒĂ€ÂˆÂŤĂƒ 2 cups chicken stock 2 cups coconut cream 1 cup coconut milk ÂŁ ÂŽ>vwĂ€ Â?ˆ“i Â?i>v 1 tablespoon sugar 3 tablespoons lime juice, plus 1 lime, sliced into wedges ĂŽ ĂŒ>LÂ?iĂƒÂŤÂœÂœÂ˜Ăƒ wĂƒÂ… Ăƒ>Ă•Vi ­patis) ÂŁ ­{ää‡}Ă€>“Ž ÂŤ>VÂŽ y>ĂŒ Ă€ÂˆVi ˜œœ`Â?iĂƒ n ĂƒÂŤĂ€Âˆ}Ăƒ VˆÂ?>Â˜ĂŒĂ€Âœ ­wansoy), chopped coarsely ½ cup chopped green onions www.yummy.ph

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SautĂŠ lemongrass and shallots. Add red curry paste and sautĂŠ until fragrant, about 3 minutes. 2 Add chicken and sautĂŠ until chicken becomes opaque. 3 Pour in chicken stock, coconut VĂ€i>“] >˜` VÂœVÂœÂ˜Ă•ĂŒ “ˆÂ?ÂŽ° Ć‚`` ÂŽ>vwĂ€ lime leaf. Bring to a simmer and boil for about 3 minutes or until chicken is cooked through. 4 Season with sugar, lime juice, and wĂƒÂ… Ăƒ>Ă•Vi° 5 Cook rice noodles according to package directions and portion equally among 4 bowls. 6 Pour soup and a good amount of chicken meat into bowls then top with cilantro, green onions, and chilies. Serve with lime wedges on the side.

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MINUTE MEALS for ever y da of the wee y k

Easy Skillet Pizza

PHOTOGRAPHY: HANS FAUSTO. RECIPES AND FOOD PREPARATION: MIRA ANGELES OF SPELL KITCHEN. PROP STYLING: TRINKA GONZALES.

Make tonight super-easypizza night! Play around with different toppings and make a pizza bar for the kids.

Serves 4 Prep Time 15 minutes Cooking Time 5 minutes 4 large flour tortillas 1 cup store-bought pizza sauce 1 cup grated mozzarella cheese 1 medium red onion, sliced thinly 1 link pepperoni or chorizo, sliced thinly 1 medium red bell pepper, sliced thinly

GOT MORE TIME ON YOUR HANDS? Make pizza from scratch! The directions are on page 56.

1 Lay tortilla on a dry pan over medium heat. 2 Spread pizza sauce on top and add toppings. Heat until warmed through and cheese is melted.

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Serves 4 Prep Time 15 minutes Cooking Time 15 minutes

Buffalo Chicken Sandwich This sandwich is spicy, tangy, and crispy all at the same time. It’s FGƂPKVGN[ C UCVKUH[KPI way to end a busy day.

4 (85-gram) boneless, skinless chicken thighs salt and ¼ teaspoon ground black pepper 2 tablespoons all-purpose flour 1 large egg, beaten lightly ¾ cup Japanese breadcrumbs 2 tablespoons vegetable oil 3 tablespoons hot sauce 2 tablespoons unsalted butter, melted ¾ cup sliced celery (thin strips) ¾ cup sliced carrots (thin strips) ¼ cup crumbled blue cheese 2 tablespoons sour cream 4 hamburger buns

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1 Season chicken with salt and pepper; let it sit for 15 to 20 minutes. 2 i> Ü i] « >Vi y ÕÀ] i}}] > ` breadcrumbs in three separate shallow bowls. 3 Ài`}i i>V Ì } y ÕÀ] ` « i}}] then coat with breadcrumbs, shaking off any excess. 4 Heat oil in a large nonstick skillet over medium heat. Add chicken and cook, turning once, until golden brown, about 3 to 4 minutes per side. Drain chicken on a wire rack. 5 Mix hot sauce and butter in a large shallow bowl. Toss in chicken. Set aside. 6 Toss together celery, carrots, blue cheese, and sour cream in a medium bowl; season with salt and pepper. 7 -> `Ü V > V V i w iÌ > ` ¦|³ cup vegetable mixture between each bun.

Mexican Corn Salad Looking for a light dinner idea? 6JKU QPG Ć‚VU VJG DKNN CPF KU RTGVV[ VCUV[ VQ DQQV (QT C JGCTVKGT XGTUKQP CFF EJKEMGP UVTKRU

Serves 4 Prep Time 15 minutes Cooking Time 10 minutes 1½ tablespoons vegetable oil 6 ears fresh corn, husked and kernels cut from cob or 3½ cups drained canned corn kernels salt Œ| ³ cup chopped red onions Œ| ³ cup slightly packed chopped cilantro (wansoy) leaves 1 clove garlic, minced Œ| ³ cup diced feta cheese, divided 3 tablespoons mayonnaise 1 to 1½ tablespoons fresh lime or calamansi juice, divided ½ teaspoon chili powder, plus more to taste

2 medium avocados (semi-firm but ripe), peeled, seeded, and diced (optional) 1 Heat vegetable oil in a large skillet. Add corn, season to taste with salt, and toss. Cook, tossing only every 2 minutes, until corn is charred, about 6 to 10 minutes. Remove from heat and allow to cool slightly.

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2 Transfer corn to a medium bowl. Add onions, cilantro, garlic, ž of the feta cheese, mayonnaise, 1 tablespoon lime juice, and chili powder; toss. 3 Pour ½ tablespoon lime juice over avocados, if using, then add to the corn mixture. Gently toss and top with remaining feta cheese. Sprinkle with extra chili powder and cilantro, if desired.

August 2016

Tilapia Curry 7UKPI Ć‚UJ Ć‚NNGVU KP RNCEG QH YJQNG Ć‚UJ UCXGU RTGEKQWU RTGR VKOG 6JKU FKUJ CNUQ WUGU LWUV QPG RCP OCMKPI ENGCPWR C DTGG\G

Serves 4 Prep Time 10 minutes Cooking Time 20 minutes 1 kilo tilapia fillets or 4 whole tilapias, filleted Ă”| Âł cup all-purpose flour ½ teaspoon ground black pepper 2 tablespoons vegetable oil 1 (250-gram) can coconut milk, divided 2 tablespoons curry powder or red curry paste 1 tablespoon brown sugar 2 tablespoons fish sauce (patis) 2 medium red bell peppers, cored, seeded, and sliced into strips 1 red onion, sliced into strips chopped cilantro (wansoy), to garnish

1 *>ĂŒ wĂƒÂ… wÂ?Â?iĂŒĂƒ `ÀÞ ĂœÂˆĂŒÂ… ÂŤ>ÂŤiĂ€ ĂŒÂœĂœiÂ?Ăƒ°

Ă•ĂŒ i>VÂ… ÂˆÂ˜ĂŒÂœ ¾Õ>Ă€ĂŒiĂ€Ăƒ° 2 ˆĂ? yÂœĂ•Ă€ >˜` ÂŤiÂŤÂŤiĂ€ ˆ˜ > ĂƒÂ…>Â?Â?ÂœĂœ LÂœĂœÂ?°

Âœ>ĂŒ wĂƒÂ…] > viĂœ ÂŤÂˆiViĂƒ >ĂŒ > ĂŒÂˆÂ“i] ĂœÂˆĂŒÂ… ĂŒÂ…i yÂœĂ•Ă€ “ˆĂ?ĂŒĂ•Ă€i° -Â…>ÂŽi Âœvv >Â˜Ăž iĂ?ViĂƒĂƒ >˜` ĂƒiĂŒ >ĂƒÂˆ`i° 3 Heat oil in a large skillet over medium…ˆ}Â… Â…i>ĂŒ° ÀÞ wĂƒÂ… ˆ˜ > ĂƒÂˆÂ˜}Â?i Â?>ĂžiĂ€ vÂœĂ€ 1 to 2 minutes per side or until crisp and LĂ€ÂœĂœÂ˜° 7ÂœĂ€ÂŽ ˆ˜ L>ĂŒVÂ…iĂƒ] ˆv ˜ii`i`° ­/Â…i wĂƒÂ… `ÂœiĂƒÂ˜½ĂŒ ˜ii` ĂŒÂœ Li VœœŽi` ĂŒÂ…Ă€ÂœĂ•}Â… >ĂŒ ĂŒÂ…ÂˆĂƒ ÂŤÂœÂˆÂ˜ĂŒ°Ž "˜Vi VĂ€ÂˆĂƒÂŤ] Ă€iÂ“ÂœĂ›i vĂ€ÂœÂ“ ÂŤ>Â˜Ă† ĂƒiĂŒ >ĂƒÂˆ`i° ­ v Ă•ĂƒÂˆÂ˜} ĂœÂ…ÂœÂ?i wĂƒÂ…] LĂ€i>` >˜` vÀÞ Â…i>`] ˆv `iĂƒÂˆĂ€i`°Ž

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4 Reduce heat to medium and wipe off >Â˜Ăž iĂ?ViĂƒĂƒ œˆÂ? ˆ˜ ĂŒÂ…i ÂŤ>˜° *ÂœĂ•Ă€ ˆ˜ Â…>Â?v of the coconut milk and curry powder or paste; cook, stirring, for about Ă“ Â“ÂˆÂ˜Ă•ĂŒiĂƒ° Ć‚`` Ă€i“>ˆ˜ˆ˜} VÂœVÂœÂ˜Ă•ĂŒ “ˆÂ?ÂŽ] Âź cup Ăœ>ĂŒiĂ€] ĂƒĂ•}>Ă€] >˜` wĂƒÂ… Ăƒ>Ă•Vi° œœŽ] ĂƒĂŒÂˆĂ€Ă€ÂˆÂ˜}] vÂœĂ€ ÂŁ Â“ÂœĂ€i Â“ÂˆÂ˜Ă•ĂŒi° 5 ,iĂŒĂ•Ă€Â˜ wĂƒÂ… ĂŒÂœ ĂŒÂ…i ÂŤ>˜° -ÂŤÂœÂœÂ˜ VÕÀÀÞ Ăƒ>Ă•Vi ÂœĂ›iĂ€ wĂƒÂ…° Ć‚`` LiÂ?Â? ÂŤiÂŤÂŤiĂ€Ăƒ >˜` onions, reduce heat to low, and simmer Ă•Â˜ĂŒÂˆÂ? wĂƒÂ… ÂˆĂƒ VœœŽi` ĂŒÂ…Ă€ÂœĂ•}Â…] >LÂœĂ•ĂŒ £ä ĂŒÂœ ÂŁĂ“ Â“ÂˆÂ˜Ă•ĂŒiĂƒ° >Ă€Â˜ÂˆĂƒÂ… ĂœÂˆĂŒÂ… VˆÂ?>Â˜ĂŒĂ€Âœ LivÂœĂ€i ĂƒiĂ€Ă›ÂˆÂ˜}°

SPECIALFEATURE

STORY OF MACKEREL / i VÀ Ã«Þ > ` V iiÃÞ } ` iÃà v ÕÀ i>ÃÞ Ì «Ài«>Ài >V iÀi ÀiV «i >Ü> ÌÃ Þ Õ ÕÀ iÝÌ ÃÃÕit

Cheesy Mackerel Casserole 5GTXGU 4 2TGR 6KOG 15 minutes %QQMKPI 6KOG 45 minutes 1 can of 425g Uni-Pak Mackerel in Natural Oil, drained, bone removed and flaked 4 tbsps mackerel oil 5 cloves garlic, minced 1 medium onion chopped 2 cups milk or evap 2 tbsps flour 1 can of 250g corn kernel, drained 1 can of 198g pimiento, drained and chopped 1 8oz quick melt cheese, grated 1 400gms pack macaroni or penne, cooked according to package directions salt and pepper to taste

%QQMKPI 2TQEGFWTG . Saute garlic and onion in 2 tbsps mackerel oil. Add the Uni-pak Mackerel and saute for 5 minutes. . Add the milk and let it simmer for 5 minutes. Then in a small container, mix the your and 2 tbsps mackerel oil, and pour it in the pot. Stir occasionally, and allow to simmer for 10 minutes over medium yame until the sauce is a bit thick. . Pour the corn and pimiento. Mix then add in half of the grated cheese. . Add in the cooked pasta and mix, adjust seasoning with salt and pepper.

Home comforts should come with food that leaves a delicious mark on our palates. Gather around this warm and hearty casserole meal; each morsel will surely be savored by your family.

. Pour the pasta mixture in a container and top with the remaining cheese. Put the casserole in a preheated oven (250C). Bake it for 10 minutes until the grated cheese has melted. . Add more cheese to place on top of casserole.

Serves 5 Prep Time 10 minutes Cooking Time 30 minutes 2 Spanish chorizo (Pamplona), sliced 3 cloves garlic, minced 2 medium white onions, chopped 1 kilo chicken thighs 1 (115-gram) pack tomato sauce 1 (450-gram) can chickpeas, drained and skin removed 1 teaspoon paprika salt and pepper

1 Heat a pan over medium heat. Add chorizo. Cook until fat is rendered. Add garlic and white onions; sautĂŠ for 2 to 3 minutes. Add chicken; sautĂŠ until cooked through, about 3 to 4 minutes on each side. 2 Add tomato sauce, chickpeas, and paprika; season with salt and pepper. Simmer for 15 to 20 minutes.

This week's grocery list PRODUCE 5 medium red onions 2 medium white onions 1 head garlic 1 medium carrot 2 stalks celery 3 medium red bell peppers 2 limes or 10 pieces calamansi 3 bunches cilantro (wansoy) 6 ears fresh corn or 3 (425-gram) cans corn kernels 2 medium avocados STAPLES 1 (115-gram) pack tomato sauce Ă“xä }Ă€>Â“Ăƒ >Â?Â?Â‡ÂŤĂ•Ă€ÂŤÂœĂƒi yÂœĂ•Ă€ 1 egg hot sauce brown sugar wĂƒÂ… Ăƒ>Ă•Vi mayonnaise DAIRY 1 small tub sour cream 1 (100-gram) pack crumbled blue cheese 1 (250-gram) pack mozzarella cheese feta cheese butter POULTRY AND FISH 1 kilo bone-in chicken thighs 4 (85-gram) boneless, skinless chicken thighs 1 kilo tilapia fillets MISCELLANEOUS 2 pieces chorizo Pamplona 1 link pepperoni or Spanish chorizo 1 (15-ml) pack pizza sauce 1 (250-gram) can coconut milk 1 (450-gram) can chickpeas 4 hamburger buns 4 large tortillas Japanese breadcrumbs (we used Panko) chili powder paprika curry powder or red curry paste

Chicken Paprika with Chorizo and Chickpeas You only need a handful of ingredients and half an hour to cook up a delicious, nutritious meal. Serve this take on a ENCUUKE *WPICTKCP UVGY QXGT ĆƒWHH[ TKEG creamy mash, or buttery noodles.

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August 2016

The game changers Planning to watch the Olympic games with the gang? Whip out this sports-themed spread to make everyone feel like champions!

THE MENU Cerealcrusted Chicken Chops

Baked BLT Dip

Spicy Fried Chicken Drumsticks

Meatballs in Baskets

PHOTOGRAPHY: PATRICK MARTIRES. RECIPES AND FOOD STYLING: ZEE CASTRO-TALAMPAS. PROP STYLING: IDGE MENDIOLA.

PineappleCoconut Slush

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Baked BLT Dip Let nacho chips dive into this warm, gooey cheese dip! Make sure to prep another batch because everyone will want more. Serves 8 Prep Time 10 minutes Cooking Time 15 minutes 2 cups grated cheddar cheese, divided 1 (150-gram) pack cream cheese 1 (240-gram) pack sour cream 3 tablespoons mayonnaise 1 teaspoon ground black pepper 5 medium tomatoes, seeded and chopped 4 romaine lettuce leaves, chopped 1 cup cooked bacon bits nacho chips, to serve

Cereal-crusted Chicken Chops Go for gold! Reward your friends with crispy, golden chicken tenders. This one’s inspired by the popular taekwondo move. Hi-yaaa! Serves 4 Prep Time 15 minutes, plus chilling time Cooking Time 10 minutes 4 (100-gram) skinless V V i LÀi>ÃÌ w iÌà ½ teaspoon dried oregano salt and pepper 2 large eggs, beaten Ó VÕ«Ã À Vi y ÕÀ Ó VÕ«Ã VÀÕà i` V À y> ià oil, to fry FOR THE CHILI-MAYO DIP

1 cup mayonnaise 1 tablespoon gochujang (Korean chili paste) pinch of salt

1 Place chicken between 2 sheets plastic ÜÀ>«° * Õ ` w iÌÃ Õ Ì ¥ V Ì V Õà } a rolling pin or meat mallet. Season with dried oregano, salt, and pepper. 2 * >Vi i}}à > L Ü ] À Vi y ÕÀ > « >Ìi] > ` V À y> ià > Ì iÀ « >Ìi° 3 Dip chicken in egg, then dredge in À Vi y ÕÀ] à > } vv iÝViÃð « V V i >}> i}}] Ì i V >Ì Ü Ì V À y> ið Refrigerate until ready to cook. 4 Meanwhile, heat ½ inch oil in a large skillet over medium heat. Carefully add chicken to pan. Cook for 3 minutes. Turn and cook the other side for 2 to 3 more minutes. Drain on a wire rack. Do not overcrowd pan; cook in batches, if needed. 5 Make the chili-mayo dip: Mix all ingredients in a bowl. Serve on the side.

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1 Preheat oven to 350°F. 2 Place 1 cup cheddar cheese, cream cheese, sour cream, mayonnaise, and black pepper in a bowl; mix well. 3 Arrange tomatoes and lettuce in an 8x6-inch baking dish; reserve some tomatoes and lettuce for topping. Pour in cheese mixture and spread out evenly. 4 Top with remaining cheddar cheese, tomatoes, lettuce, and bacon bits. Bake in the preheated oven for 15 minutes or until top is golden and bubbling. Serve warm with chips.

Spicy Fried Chicken Drumsticks &CUJ VQ VJG Ć‚PKUJ NKPG YKVJ VJGUG UWRGT VCUV[ WDGT SWKEM EJKEMGP TWPPGTU 6JG JKPV QH URKEG YKNN IKXG GXGT[QPG C DQQUV QH CFTGPCNKPG Serves 4 Prep Time 5 minutes Cooking Time 15 minutes 1 teaspoon ground cumin 1 teaspoon cayenne pepper ½ teaspoon onion powder ½ teaspoon garlic powder 1 teaspoon salabat mix or ginger powder ½ teaspoon salt 4 (100-gram) chicken drumsticks ÂŁ VĂ•ÂŤ Ă€ÂˆVi yÂœĂ•Ă€ canola oil, to deep-fry

and salt in a large bowl. Add chicken and toss to coat. 2 Ă€i`}i V…ˆVÂŽi˜ ˆ˜ Ă€ÂˆVi yÂœĂ•Ă€] ĂƒÂ…>Žˆ˜} off excess. 3 Heat oil in a pot over medium heat until temperature registers 350°F on a deep-fry thermometer. 4 Deep-fry chicken until skin is golden, about 12 minutes. Do not overcrowd pan; cook in batches, if necessary. Allow oil to heat up again before frying remaining drumsticks. (Temperature should remain constant at 300 to 325°F.) Drain on a wire rack. Serve immediately.

1 Combine cumin, cayenne, onion powder, garlic powder, salabat mix,

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August 2016

Meatballs in Baskets The perfect game plan: Score a three-point shot with miniature meatballs dunked into crispy wonton baskets. Makes about 12 Prep Time 15 minutes, plus chilling time Cooking Time 15 minutes FOR THE MEATBALLS

500 grams ground pork 1 large onion, minced 2 cloves garlic, minced 1 cup breadcrumbs 2 large eggs 1 teaspoon fennel seeds, chopped 1 teaspoon thyme 1 teaspoon soy sauce ¼ teaspoon salt ¼ teaspoon black pepper 2 tablespoons vegetable oil 12 dumpling or wonton wrappers 1 egg mixed with 1 tablespoon water to make egg wash

¼ cup store-bought tomato sauce (we used Preggo) 1 cup grated cheddar cheese 1 Make the meatballs: Combine all ingredients except oil in a bowl; mix well. Form about 12 balls using your hands. Refrigerate for 10 minutes. 2 Heat oil in a pan over medium heat. Cook meatballs for about 3 minutes, turning to cook evenly. 3 Preheat oven to 350°F. 4 Place dumpling wrappers on }Ài>Ãi` Õvw VÕ«Ã] v À } baskets. Brush edges with egg wash. Bake for 3 to 4 minutes. 5 Place 1 teaspoon tomato sauce in each basket. Top with 1 meatball and some grated cheddar cheese. 6 Bake again for 7 to 10 minutes or until cheese is melted.

TO MAKE SUGAR SYRUP, simmer 1 cup water and 1 cup sugar until slightly thick.

PineappleCoconut Slush This fresh shake will make you feel as if you’ve just gotten out of the pool. Go freestyle and add your favorite tropical fruits to the mix! Serves 4 Prep Time 10 minutes 2 cups blue lemonade (we used Calypso) 1 (240-ml) can pineapple juice 1 cup coconut milk 2 to 3 cups ice cubes sugar syrup, to taste (see tip) Place all ingredients in a blender. Process until slushy. Divide among glasses and serve immediately.

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August 2016

PHOTOGRAPHY: PATRICK MARTIRES. STYLING: RACHELLE SANTOS.

This month, treat yourself to food that warms the soul. We've got just the things to make your mouth water—from pizza to pasta, cheese to chocolate.

Go ahead,

August

2016

indulge!

Strawberry and Chocolate Chip French Toast with Peanut Butter Sauce

Photography by Patrick Martires Recipes by Lhas Alvarez Styling by Rachelle Santos

p. 53

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August 2016

PROPS FROM WEST ELM, POTTERY BARN, FABRIC BAR BY WEAVES OF ASIA, AND STYLIST'S OWN.

Begin your day with indulgent breakfast treats that satisfy both the stomach and the soul.

Longganisa, Longganisa,Potato, Potato and and Sweet Sweet Potato Potato Hash Hash Crispy bits of garlicky longganisa, potatoes, and kamote come together in a mix of salty, sweet, CPF GCTVJ[ ƃCXQTU Serves 2 Prep Time 6 minutes Cooking Time 8 to 10 minutes 2 tablespoons olive oil 3 tablespoons chopped white onions

1 tablespoon minced garlic ¦|³ cup garlicky longganisa (such as Vigan or Lucban), casing removed and crumbled ¾ cup peeled and diced potatoes (½-inch pieces) ¾ cup peeled and diced sweet potatoes (½-inch pieces) ¼ cup diced red bell peppers (¼-inch pieces) salt and pepper 2 fried or soft-boiled eggs fresh Parmesan cheese shavings 1 Heat oil in a pan over medium-high heat. Sauté onions, garlic, and longganisa until longganisa is browned. 2 Add potatoes, sweet potatoes, and bell peppers; cook, stirring constantly, for about 5 minutes. (Potatoes should be cooked through and slightly golden brown.) Season to taste with salt and pepper. 3 Divide hash between 2 plates and top each with an egg and Parmesan cheese shavings.

FOR THE CINNAMON CRUMBLE

Âź cup brown sugar ÂĽ VĂ•ÂŤ >Â?Â?Â‡ÂŤĂ•Ă€ÂŤÂœĂƒi yÂœĂ•Ă€ Âź cup whole rolled oats 2 tablespoons butter, cubed and kept really cold ½ teaspoon ground cinnamon pinch of ground nutmeg

Makes 12 Prep Time 8 minutes Baking Time 20 to 30 minutes

Triple Triple Berry Berry Muins Muins with with Cinnamon Cinnamon Crumble Crumble Start the day right YKVJ HTWKV[ Ć‚DGT Ć‚NNGF OWHĆ‚PU /CMG VJGO GZVTC YJQNGUQOG D[ CFFKPI ĆƒCZUGGFU CPF EJKC UGGFU VQ VJG OKZ

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FOR THE MUFFIN BATTER

1½ cups >Â?Â?Â‡ÂŤĂ•Ă€ÂŤÂœĂƒi yÂœĂ•Ă€ ½ tablespoon baking powder Âź teaspoon baking soda Âź teaspoon salt ½ cup milk 1 teaspoon vanilla extract 1 large egg, beaten ½ cup butter, softened 1 cup frozen mixed berries (blueberries, blackberries, and raspberries), rinsed and drained 3 tablespoons sugar

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1 Preheat oven to 375°F. Line a regular 12-cup “Õvw˜ ÂŤ>˜ ĂœÂˆĂŒÂ… VĂ•ÂŤV>ÂŽi liners. Set aside. 2 >ÂŽi ĂŒÂ…i “Õvw˜ L>ĂŒĂŒiĂ€\

œ“Lˆ˜i yÂœĂ•Ă€] L>Žˆ˜} powder, baking soda, and salt in a medium bowl; mix well. Set aside Âź cup of the mixture. 3 Combine milk, vanilla, egg, and butter in a large bowl. Add dry ingredients to wet ingredients and mix well. 4 Combine berries, ĂƒĂ•}>Ă€] >˜` Ă€iĂƒiÀÛi` yÂœĂ•Ă€ mixture in another bowl. Mix until berries are coated well. Gently fold berries into batter. 5 Portion batter equally >“œ˜} “Õvw˜ VĂ•ÂŤĂƒ] wÂ?Â?ˆ˜} until two-thirds full. 6 Make the cinnamon VÀՓLÂ?i\ œ“Lˆ˜i >Â?Â? ingredients in a bowl and rub ingredients together using your hands and w˜}iĂ€Ăƒ° -ÂŤĂ€ÂˆÂ˜ÂŽÂ?i VÀՓLÂ?i œ˜ ĂŒÂœÂŤ Âœv i>VÂ… “Õvw˜° 7 Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted ˆ˜ ĂŒÂ…i ViÂ˜ĂŒiĂ€ Âœv > “Õvw˜ comes out clean.

Tomato And Bacon Skillet Eggs p. 53

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Chicken and Waffles p. 53

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Asian Chicken Skewers with Bagoong Fried Rice This Indonesian-inspired dish is perfect for a hefty brunch. Serve it with pickled cucumber or atchara to round out your meal.

Serves 2 to 3 Prep Time 15 minutes, plus marinating time Cooking Time 20 minutes FOR THE FRIED RICE

2 tablespoons canola oil 2 tablespoons chopped white onions 1 tablespoon minced garlic 1½ tablespoons sliced leeks 1 tablespoon sliced ginger (strips) ¼ cup diced chicken (½-inch pieces) ¦|8 cup diced shrimp (½-inch pieces) pinch of ground cumin 2½ teaspoons kecap manis (sweet soy sauce) 1½ teaspoons shrimp paste (bagoong alamang) 1 teaspoon brown sugar ½ to 1 teaspoon sambal oelek, chili paste, or hot sauce

2 cups cooked jasmine rice, cooled salt and ground black pepper 1 medium egg, beaten 1 tablespoon chopped cilantro (wansoy) FOR THE SKEWERS

1 tablespoon canola oil 1 tablespoon chopped lemongrass 1 tablespoon minced garlic 1 tablespoon chopped white onions 1½ teaspoons ground turmeric ½ teaspoon coarse salt ground black pepper ½ tablespoon brown sugar 1 tablespoon fresh lime juice 1 teaspoon grated ginger 1 teaspoon kecap manis (sweet soy sauce) 1 cup diced chicken (1-inch pieces) 2 to 3 fried eggs ½ small cucumber, sliced 1 medium tomato, sliced cilantro leaves (wansoy) 1 Make the fried rice: Heat oil in a wok over medium-high heat. Sauté onions, garlic, leeks, and ginger for 2 minutes.

2 Add chicken, shrimp, and cumin; sauté for 2 more minutes. 3 Add kecap manis, bagoong, sugar, and sambal oelek; sauté for 1 minute. Add rice and mix well. Season to taste with salt and pepper. 4 Move rice to one side of the wok. Add egg to the empty side and cook for about 1 minute. Mix egg into rice. Turn heat off and add cilantro. 5 Make the skewers: Pound together all ingredients except for chicken with a mortar and pestle until a paste forms. Adjust seasoning. Pour mixture over chicken and mix well. Marinate in the refrigerator, covered, for 6 hours or overnight. 6 Thread chicken onto short barbecue sticks, about 4 pieces each. Grill on a grill pan over medium-high heat for 3 to 4 minutes per side or until cooked through. 7 Portion chicken skewers and fried rice among 2 to 3 plates. Top each plate with a fried egg and garnish with cucumbers, tomatoes, and cilantro.

Serves 2 to 4 Prep Time 10 minutes Cooking Time 10 minutes

Pinoy-style Pinoy-Style Eggs Eggs Benedict Benedict This local take on the beloved classic uses familiar ingredients like pandesal, kangkong, and calamansi. Swap out the bacon for thinly sliced beef tapa for another variation.

2 tablespoons olive oil 1 tablespoon chopped white onions 2 packed cups kangkong leaves, washed salt and pepper 2 large pandesal, sliced in half, buttered, and toasted 4 to 8 bacon slices, fried just until cooked through 4 poached eggs chopped parsley (optional)

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FOR THE CALAMANSI HOLLANDAISE

yolks from 2 large eggs 3 teaspoons fresh calamansi juice Ô|³ VÕ« LÕÌÌiÀ] V >À wi` (see tip on page 86) salt and cayenne pepper 1 Heat oil in a pan over high heat. Sauté onions and kangkong for about 2 minutes or until slightly wilted. Season with salt and pepper. Set aside. 2 Make the calamansi hollandaise: Bring water to a simmer in a small pot. Combine yolks and calamansi juice in a

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stainless steel bowl; whisk vigorously for 2 to 3 minutes or until mixture has thickened and doubled in volume. Place the bowl over the pot of simmering water and whisk continuously. Do not allow mixture to overheat. Check by touching the bottom of the bowl from time to time; you should be able to touch it comfortably. 3 Gradually pour in V >À wi` LÕÌÌiÀ > Ã Ü] steady stream, vigorously whisking until thick and smooth. Season with salt and cayenne pepper. 4 Place sautéed kangkong on top of each pandesal. Top each with 1 to 2 bacon slices and a poached egg. Drizzle with calamansi hollandaise and garnish with parsley.

Chicken Chicken and and Waffles Waffles Have a crispy treat for brekkie! Make VJG YCHĆƒGU VCUVKGT D[ OKZKPI EJGGUG JGTDU QT DCEQP DKVU KPVQ VJG DCVVGT Serves 3 to 4 Prep Time 20 minutes, plus marinating time Cooking Time 40 minutes to 1 hour 1 cup milk 1 tablespoon white vinegar salt and ground black pepper 6 chicken pieces (drumsticks, thighs, wings, breast) Ă? VĂ•ÂŤ >Â?Â?Â‡ÂŤĂ•Ă€ÂŤÂœĂƒi yÂœĂ•Ă€ 1Âź teaspoons garlic powder 1Âź teaspoons ground oregano ž teaspoon paprika vegetable oil, to deep-fry FOR THE GRAVY

½ chicken bouillon cube 1 teaspoon butter ½ teaspoon soy sauce 1 tablespoon potato starch or cornstarch, mixed with 1 tablespoon water salt and ground black pepper FOR THE WAFFLES

ÂŁ VĂ•ÂŤ >Â?Â?Â‡ÂŤĂ•Ă€ÂŤÂœĂƒi yÂœĂ•Ă€ ½ teaspoon ground cinnamon pinch of ground nutmeg 2 tablespoons sugar 1 teaspoon baking powder Âź teaspoon salt 1 cup milk 1 teaspoon vanilla extract 2 large eggs 4 tablespoons melted butter pancake or maple syrup, to serve 1 Combine milk and vinegar; let it sit for 10 minutes. Season mixture with salt and pepper. Pour over chicken and marinate in the refrigerator, covered, for 4 to 6 hours. 2 œ“Lˆ˜i yÂœĂ•Ă€] }>Ă€Â?ˆV ÂŤÂœĂœ`iĂ€] oregano, and paprika. Season with salt and pepper. Drain chicken from “>Ă€ÂˆÂ˜>`i >˜` `Ă€i`}i ˆ˜ yÂœĂ•Ă€ “ˆĂ?ĂŒĂ•Ă€i] shaking off excess. 3 Heat oil in a pan over medium-high heat for deep-frying. Fry chicken for 4 to 6 minutes per side, or until golden and cooked through. If chicken needs ĂŒÂœ VœœŽ vĂ•Ă€ĂŒÂ…iĂ€] wÂ˜ÂˆĂƒÂ… VœœŽˆ˜} ˆ˜ a 375°F preheated oven for 4 to 6 minutes or until cooked through.

4 Make the gravy: Boil 1 cup water in a pot over medium heat. Add bouillon cube and mix well. Add butter and soy sauce. Whisk in dissolved potato starch or cornstarch to thicken mixture. Season to taste. Keep warm. 5 >ÂŽi ĂŒÂ…i Ăœ>vyiĂƒ\ *Ă€iÂ…i>ĂŒ > Ăœ>vyi maker. Mix together dry ingredients in a medium bowl. Combine milk, vanilla, and eggs in a large bowl. Gradually add butter and mix well. Combine dry ingredients and wet ingredients. Whisk well. 6 ˆÂ?Â? Ăœ>vyi “>ÂŽiĂ€ ĂœÂˆĂŒÂ… L>ĂŒĂŒiĂ€ >˜` cook for 3 to 4 minutes or until crisp and golden. 7 *Â?>Vi Ăœ>vyiĂƒ œ˜ > ÂŤÂ?>ĂŒi° /ÂœÂŤ ĂœÂˆĂŒÂ… chicken. Drizzle with pancake or maple syrup. Serve gravy on the side.

Strawberry Strawberry and and Chocolate hocolate Chip Chip French French Toast Toast with with Peanut Peanut Butter Butter Sauce Sauce

Tomato and Bacon Skillet Eggs

FOR THE PEANUT BUTTER SAUCE

No oven? No problem! You can use a toaster oven or turbo broiler to cook this dish. Serves 1 to 2 Prep Time 5 minutes Cooking Time 10 minutes 2 tablespoons olive oil 1 teaspoon minced garlic Ÿ cup chopped bacon 1 cup cherry tomatoes, sliced in half salt and pepper 2 large eggs 2 tablespoons diced kesong puti basil leaves, to garnish buttered and toasted bread, to serve 1 Preheat oven to 400°F. Heat oil in an 8-inch oven-safe frying pan over medium heat. SautÊ garlic for 1 minute. 2 Add bacon and cook for 3 to 5 minutes. Add cherry tomatoes and cook for 4 to 6 more minutes or until tomatoes start to soften. Season with salt and pepper. 3 Make 2 wells in the pan and drop 1 egg into each. Cook just until whites set. Top with kesong puti. Cover with a lid or foil. 4 Transfer pan to preheated oven and cook for 1 to 2 minutes or until yolks are cooked to desired doneness. 5 Remove from oven and garnish with basil leaves. Serve immediately with toasted bread on the side.

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Use mangoes or bananas instead of the strawberries. These fruits go well with the chocolate-peanut butter combo. Serves 2 to 3 Prep Time 10 minutes Cooking Time 10 to 12 minutes

3 tablespoons peanut butter 1 teaspoon brown sugar 1 tablespoon butter ÂŚ|Âł cup heavy cream 2 teaspoons corn syrup FOR THE FRENCH TOAST

2 large eggs 1 teaspoon vanilla extract Âź cup heavy cream ½ cup milk 1½ tablespoons sugar 3 (1-inch-thick) slices brioche bread 3 tablespoons butter Âź cup semisweet chocolate chips, plus extra to serve ½ cup hulled and sliced strawberries sifted confectioners’ sugar, to dust 1 Make the peanut butter sauce: Combine all ingredients in a small saucepan. Simmer, whisking frequently, until syrupy in consistency. Keep warm. 2 Make the French toast: Whisk eggs, vanilla, cream, milk, and sugar in a shallow bowl. Soak brioche in milk mixture for 30 seconds to 1 minute per side. 3 Melt 1½ tablespoons butter in a large frying pan over medium heat. Add bread and dot tops with chocolate chips; cook for 1 to 2 minutes. Add Ă€i“>ˆ˜ˆ˜} LĂ•ĂŒĂŒiĂ€ ĂŒÂœ ÂŤ>˜ >˜` yÂˆÂŤ LĂ€i>`Æ cook for 1 to 2 more minutes or until golden brown. 4 Place French toast on a serving platter. Top with strawberries and chocolate chips. Drizzle with peanut butter sauce and dust with confectioners’ sugar. Serve immediately.

Everybody loves , We ve got the perfect guide to making a delicious homemade pie--from tomato sauce to hearty crust--in the comfort of your very own kitchen. Let's get started. Photography by Patrick Martires

Recipes by Pete Evans (crust and sauce) and Chino L. Cruz

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Styling by Chino L. Cruz

August 2016

Art direction by Jon Tolentino

START FROM THE BOTTOM... PLAY WITH DIFFERENT SHAPES AND SIZES!

...and whip up pizza dough from scratch. All it takes is a handful of ingredients and a little patience.

You can divide the dough into 6 portions and make mini pizzas, or divide the dough into 2 to 3 portions to make large rectangular or oval pizzas.

Pizza Dough Makes 3 (10-inch) thin-crust pizzas or 2 thicker-crust pizzas Prep and Resting Time 2 hours Baking Time 15 to 20 minutes

ÓÏ VÕ«Ã LÀi>` y ÕÀ] plus extra to dust 3 teaspoons instant (fast-acting) yeast 3 teaspoons sugar Î Ìi>ë à w i Ã> Ì 1 tablespoon extra virgin olive oil £ VÕ« Ü>ÌiÀ] >Ì À temperature 1 -Ì À Ì }iÌ iÀ y ÕÀ] Þi>ÃÌ] ÃÕ}>À] > ` Ã> Ì > >À}i Ý } L Ü ] > } ÃÕÀi not to let the yeast come into contact with the salt before mixing (salt kills the yeast and reduces Ìà ivwV>VÞ®° 2 Add olive oil. Pour Ü>ÌiÀ Ã Ü Þ] ÃÌ ÀÀ } mixture gently to form a soft dough. 3 Transfer dough to a } Ì Þ y ÕÀi` Ü À ÃÕÀv>Vi and knead for about 5 minutes or until smooth and elastic. (See page 87 for the demo.) 4 Place dough in a lightly oiled bowl. Cover with a damp kitchen towel and let it rest at room temperature for about 30 minutes to

1 hour or until dough has doubled in size. 5 Punch down dough then leave to rest for a few more minutes until risen slightly. 6 Place dough on a lightly y ÕÀi` Ü À ÃÕÀv>Vi° Divide into 2 to 3 equal portions. Let dough rest for 10 to 15 minutes before using. 7 Preheat oven to 500°F or to the hottest temperature of your oven. 8 " > } Ì Þ y ÕÀi` Ü À ÃÕÀv>Vi] ÃÌÀiÌV À À ÕÌ 1 portion dough using your hands or a rolling pin until ¼ inch thick. Place rolled ` Õ} > } Ì Þ y ÕÀi` baking tray and bake in the preheated oven for 6 to 8 minutes or until lightly brown on the edges. Let cool slightly. 9 Top baked crust with `ià Ài` Ã>ÕVi] V iiÃi] and toppings. Bake in the preheated oven for 4 to 6 minutes or until cheese is golden and LÕLL }] > ` Ì «« }à are heated through. Serve immediately.

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Tomato pizza sauce Makes 2 cups Prep Time 5 minutes

400 grams canned whole peeled tomatoes ½ teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves Whiz tomatoes (include juice) and other ingredients in a blender or food processor until smooth.

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NEXT, WORK YOUR WAY TO THE TOPPINGS... ...experimenting with different kinds of cheese and a plethora of proteins, vegetables, herbs, and spices.

Classic Margherita FOR A 10-INCH PIZZA:

½ cup tomato pizza sauce 100 grams mozzarella cheese, sliced thinly ½ cup fresh basil leaves www.yummy.ph

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Mushroom and Roasted Garlic with Peppery Greens FOR A 10-INCH PIZZA:

¼ cup tomato pizza sauce 1 cup grated cheddar cheese ½ cup thinly sliced fresh brown button mushrooms 1 whole head garlic, roasted slowly and chopped roughly 1 cup arugula, washed and spun dry, to garnish ½ cup alfalfa sprouts, to garnish

Bacon, prosciutto, and more mushrooms like oyster and shiitake

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Four Cheese FOR A 10-INCH PIZZA:

½ cup tomato pizza sauce ½ cup grated mozzarella cheese ¼ cup grated cheddar cheese ¼ cup grated Monterey Jack cheese ¼ cup grated fontina cheese y>Ì i>v «>ÀÃ iÞ] to garnish

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Anchovies and shrimps

Longganisa and Caramelized Onions FOR A 10-INCH PIZZA:

¼ cup tomato pizza sauce ¾ cup grated cheddar cheese 250 grams Vigan longganisa, casings removed, crumbled, then cooked through ¼ cup caramelized onions (1 cup thinly sliced white onions cooked slowly over low heat for 25 to 30 minutes or until dark brown)

Roasted bell peppers and thyme or oregano

Sun-dried tomatoes and black olives

Pesto and Roast Chicken FOR A 10-INCH PIZZA:

½ cup storebought basil pesto ½ cup grated cheddar cheese 250 grams leftover or store-bought roast chicken breast, shredded 100 grams grated or shaved Parmesan cheese, to garnish www.yummy.ph

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1 Whisk together sugar, cocoa powder, and salt. 2 In the bowl of an electric ÝiÀ wÌÌi` Ü Ì Ì i paddle attachment, beat cream cheese and butter on medium-high until } Ì > ` yÕvvÞ° - Ü Þ >`` sugar mixture; beat on high until smooth. Add melted chocolate; beat on i` Õ } Õ Ì yÕvvÞ°

2¼ cups confectioners’ sugar ¼ cup regular cocoa powder ½ teaspoon salt 1½ cups cream cheese, at room temperature ¾ cup unsalted butter, at room temperature 1¾ cups semisweet chocolate chips, melted and cooled

Prep Time 15 minutes

All you need is a little bit of patience and a whole lot of chocolate to impress your loved ones with a rich and moist cake!

1 Combine chocolate chips and coconut oil in a medium heatproof bowl. 2 Set bowl over a pot of barely simmering water. Let chocolate chips melt, stirring occasionally with a dry spatula, until smooth and glossy. Let cool slightly at room temperature.

£Ô|³ cups semisweet chocolate chips ¼ cup coconut oil

Prep Time 10 minutes

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1 Preheat oven to 350°F. Grease and line 2 (8-inch) round cake pans with parchment paper.

1¾ cups vegetable oil 2 extra-large eggs Ô|³ cup whole milk mixed with 1 tablespoon white vinegar £¤ VÕ«Ã > «ÕÀ« Ãi y ÕÀ 1½ cups regular cocoa powder 1¾ cups sugar 2½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon instant coffee granules 1 cup boiling water

Makes 1 (8-inch) cake Prep Time 30 minutes Baking Time about 1 hour

PHOTOGRAPHY: DAIRY DARILAG. RECIPE AND STYLING: CHINO L. CRUZ.

2 Mix vegetable oil, eggs, and milk mixture in a large bowl until well blended. Set aside. 3 7 Ã Ì }iÌ iÀ y ÕÀ] V V > powder, sugar, baking powder, baking soda, salt, and instant coffee in another bowl. 4 - Ü Þ >`` y ÕÀ ÝÌÕÀi Ì ÜiÌ mixture and stir gently until just combined. Add boiling water and mix until smooth. 5 Divide cake batter evenly between prepared pans. Tap pans } Ì Þ > y>Ì ÃÕÀv>Vi Ì Ài Ûi air bubbles. 6 Bake in the preheated oven for 50 minutes to 1 hour or until a toothpick inserted in the center of the cakes comes out clean. Cool completely on a wire rack before removing cakes from pans.

1 Trim off domed tops of the 2 cake layers using a serrated knife. Place 1 layer, cut side up, on an 8-inch round cake board. Place on cake turntable or on a large overturned mixing bowl. 2 Using a small offset spatula, iÛi Þ Ã«Ài>` Ô|³ cup Cream Cheese Chocolate Frosting on top of the cake. 3 Carefully place remaining cake layer, cut side down, on top of the frosted layer. Spread ¦|³ cup frosting on top.

Prep Time 30 minutes, plus chilling time

4 Using a small offset spatula, cover the entire cake in a thin layer of frosting to seal in the crumbs. Refrigerate for 30 minutes to 1 hour or until frosting is set. 5 Cover cake in a thick, even layer of frosting, making sure to keep sides straight. Refrigerate for 30 minutes or until frosting is set. 6 Slowly pour the slightly cooled Chocolate Drip Glaze over the chilled cake, using a small offset spatula to gently ease the glaze over the edges to achieve a natural drip effect. 7 Chill cake for 15 minutes before serving.

Brighten up your day with comfort food that hits the spot. Turn to these dishes that put the spotlight on all things good and golden—gooey cheese, runny yolks, sweet mangoes, and so much more.

MAKE POACHED EGGS: Break an egg into a cup and gently slide it into a pot of simmering water with 2 tablespoons white vinegar. Cook for 3 minutes. Scoop it out using a slotted spoon.

GOLD STANDARD Photography by Michael Angelo Chua

Recipes by Christa Mendiola

Styling by Trinka Gonzales and Idge Mendiola

MAKE GRILLED CORN KERNELS:

Buttered Noodles with Bacon and Poached Eggs

Place drained canned corn kernels in a strainer and cook over charcoal until charred.

Who can resist an indulgent poached egg with a runny yolk? Toss it together with buttery, cheesy noodles and you’ve got comfort served on a plate. Serves 6 Prep Time 20 minutes Cooking Time 25 minutes 12 bacon slices, cut into 1-inch pieces ¼ cup unsalted butter 500 grams linguine, cooked according to package directions (reserve 1 cup pasta cooking liquid) 1 cup grated Parmesan cheese, plus extra to serve 1½ teaspoons black pepper, divided 2 tablespoons chopped vÀià «>Àà iÞ 1 cup halved V iÀÀÞ Ì >Ì ià 1 teaspoon salt 6 large eggs, poached (see tip on previous page) basil leaves, to garnish 1 Cook bacon in a pan until crisp. Remove bacon from pan and set aside. 2 In the same pan, add butter, cooked noodles, reserved pasta cooking liquid, Parmesan cheese, and 1 teaspoon pepper. Stir until sauce is thick and almost V « iÌi Þ >Là ÀLi`] >L ÕÌ 2 to 3 minutes. 3 Ƃ`` L>V ] «>Àà iÞ] > ` V iÀÀÞ Ì >Ì ið -i>à with salt and remaining pepper. Toss to mix well. 4 Divide pasta among plates and top with poached eggs. Sprinkle with Parmesan cheese and garnish with basil.

Grilled Corn Chowder with Cilantro Oil

Serves 4 Prep Time 10 minutes Cooking Time 25 minutes 1 tablespoon canola oil ½ cup chopped white onions 1 teaspoon salt, divided 2 medium potatoes, peeled and cut into ½-inch cubes 4 cups grilled corn kernels, plus extra to garnish (see tip) £ Ì>L ië w i Þ V ««i` i }À>Ãà ­Ü Ìi «>ÀÌ Þ® £ Ì>L ië w i Þ V ««i` red bell peppers 3 tablespoons > «ÕÀ« Ãi y ÕÀ 4 cups chicken stock 1½ cups coconut milk

This chunky, hearty soup highlights the sweetness of grilled corn. Don’t forget to drizzle the cilantro oil on top to give it a new ƃCXQT FKOGPUKQP

FOR THE CILANTRO OIL

¼ cup canola oil 20 grams cilantro (wansoy), V ««i` w i Þ

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1 teaspoon salt ½ teaspoon pepper 1 Heat oil in a pot over medium heat. Sauté onions with half the salt until onions are translucent. 2 Stir in potatoes, corn, i }À>ÃÃ] Li «i««iÀÃ] y ÕÀ] and remaining salt. 3 Add chicken stock and mix. Lower heat and simmer until potatoes are cooked, about 20 minutes. 4 Stir in coconut milk and simmer for 5 more minutes. 5 Make the cilantro oil: Heat oil in a pot over medium heat for 1 minute. Remove from heat and add cilantro, salt, and pepper. Grind mixture with a mortar and pestle until oil turns Þi Ü }Àii ° 6 Drizzle soup with cilantro oil before serving. Garnish with grilled corn kernels.

Caribbean Chicken with Zesty Pineapple Salsa Have a taste of tropical RCTCFKUG YKVJ VJKU ĆƒCXQT packed grilled chicken dish. The pineapple salsa also goes well with fried pork belly, ITKNNGF TKDU CPF DCMGF Ć‚UJ Serves 4 to 6 Prep Time 10 minutes, plus marinating time Cooking Time 1 hour

Baked Salmon with Herbed Butter Sweet and succulent salmon is paired with an WRFCVGF NGOQP DWVVGT sauce for a simple dish that’s bursting YKVJ ĆƒCXQT

Serves 2 to 3 Prep Time 10 minutes, plus chilling time Cooking Time 15 to 20 minutes 350 grams salmon steaks ÂœĂ€ wÂ?Â?iĂŒĂƒ 1 teaspoon ginger juice (extracted from grated ginger) 2 tablespoons canola oil 1 teaspoon salt ½ teaspoon pepper FOR THE HERBED BUTTER

½ cup unsalted butter, cubed ½ teaspoon dried rosemary ½ teaspoon dried thyme 1 teaspoon chopped fresh parsley 1 teaspoon lemon zest salt and pepper 1 Preheat oven to 400°F.

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2 Place salmon in an airtight container and add ginger juice.

…ˆÂ?Â? vÂœĂ€ ĂŽä Â“ÂˆÂ˜Ă•ĂŒiĂƒ° ,ÂˆÂ˜Ăƒi wĂƒÂ… under cold running water. 3 Heat oil in an oven-safe ÂŤ>˜° -i>ĂƒÂœÂ˜ wĂƒÂ… ĂœÂˆĂŒÂ… Ăƒ>Â?ĂŒ >˜` ÂŤiÂŤÂŤiĂ€° -i>Ă€ wĂƒÂ… vÂœĂ€ Ă“ Â“ÂˆÂ˜Ă•ĂŒiĂƒ per side. Remove from heat and bake in the preheated oven for 6 minutes. Remove from oven, cover with foil, and Â?iĂŒ wĂƒÂ… Ă€iĂƒĂŒ vÂœĂ€ £ä Â“ÂˆÂ˜Ă•ĂŒiĂƒ° 4 Make the herbed butter: Bring 2 tablespoons water to a boil in a pan over mediumlow heat. Slowly whisk in butter cubes, a few pieces at a time. Continue whisking over Â?ÂœĂœ Â…i>ĂŒ Ă•Â˜ĂŒÂˆÂ? i“ÕÂ?ĂƒÂˆwi` ÂœĂ€ slightly thick. Do not allow to simmer or boil. Stir in herbs and lemon zest. Season with salt and pepper. (You can mix in the juice from 1 lemon for a tangier sauce.) Serve ˆ““i`ˆ>ĂŒiÂ?Ăž >Â?œ˜}ĂƒÂˆ`i wĂƒÂ…°

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1 cup pineapple chunks, drained 1 tablespoon ground oregano ½ teaspoon ground cinnamon ½ teaspoon ground cumin 1 tablespoon chopped garlic 1 tablespoon salt ½ tablespoon black pepper 1.2 kilos chicken quarters 2 tablespoons brown sugar 1 tablespoon Dijon mustard zesty pineapple salsa, to serve (see tip on next page) 1 Whiz pineapple, spices, garlic, salt, and pepper in a blender until smooth. Pour over chicken. Marinate in the refrigerator, covered, overnight. 2 Preheat oven to 350°F. Preheat a charcoal grill. 3 Combine sugar and mustard. 4 Grill chicken until charred, about 3 to 4 minutes per side, basting occasionally with the mustard mixture. 5 Transfer to an oven-safe dish. Cover with foil and cook in the oven for 40 minutes. Remove cover, turn up temperature to 400°F, and cook for 15 to 20 more minutes. 6 Serve with zesty pineapple salsa on the side.

MAKE THE ZESTY PINEAPPLE SALSA: Mix together 1 cup roughly chopped drained pineapple chunks, 1 cup seeded and chopped tomatoes, ½ cup chopped red onions, 2 jalapeño slices (chopped), 2 tablespoons chopped cilantro (wansoy), 3 tablespoons lime juice, 1 tablespoon lemon zest, 1 teaspoon salt, and ½ teaspoon pepper. Cover and refrigerate for at least 30 minutes before using.

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Shrimp Kebabs with MangoYogurt Sauce Use only ripe mangoes for this recipe. Their sweetness goes well with the shrimps. Serves 4 Prep Time 15 minutes, plus marinating time Cooking Time 15 minutes 500 grams medium shrimp, peeled, with tails left on 2 tablespoons honey 2 teaspoons Dijon mustard ½ tablespoon ground oregano 2 tablespoons olive oil, plus extra to brush ¼ teaspoon salt ¼ teaspoon pepper 1 large red bell pepper, cut into 1½-inch pieces 1 ripe mango, peeled and sliced into 1½-inch cubes 1 cup cherry tomatoes, sliced in half Ü>À i` y ÕÀ Ì ÀÌ >Ã] chopped tomatoes, mango cubes, and lettuce, to serve FOR THE MANGOYOGURT SAUCE

£ VÕ« V ««i` > } yià ½ cup plain yogurt ½ cup mayonnaise 2 tablespoons minced garlic 1 teaspoon ground oregano 1 teaspoon salt ½ teaspoon pepper 1 Mix together shrimp, honey, mustard, oregano, olive oil, salt, and pepper in a bowl. Marinate in the refrigerator, covered, for 1 hour. 2 Preheat a charcoal grill. Thread shrimp, bell peppers, mangoes, and cherry tomatoes onto skewers. Grill for 4 minutes per side. When done, brush with olive oil. 3 Make the mango-yogurt sauce: Whiz all ingredients in a blender until smooth. Chill for 1 hour. 4 Serve kebabs with tortillas, tomatoes, mangoes, lettuce, and mango-yogurt sauce.

Garlic, Ham, and Cheese Hasselback Potatoes

Serves 3 to 6 Prep Time 30 minutes Baking Time 55 minutes 1 cup grated cheddar cheese 1 cup chopped ham 1 tablespoon chopped garlic 1 tablespoon chopped fresh parsley 6 medium potatoes, cleaned ½ cup butter, melted 2 teaspoons salt 1 teaspoon ground black pepper

A Swedish invention, hasselback potatoes have the soft texture of baked potatoes and the crisp exterior of french fries.

1 Preheat oven to 400°F. 2 Mix together cheese, ham,

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garlic, and parsley in a bowl; set aside. 3 Place 1 chopstick on each side of a potato. Thinly slice potato crosswise, stopping when the knife hits the sticks, creating uniform slices. Dip in melted butter and place in a baking dish. Repeat with remaining potatoes. Season with salt and pepper. Cover and bake for 40 minutes. 4 Remove potatoes from oven. Fill spaces in between slices with cheese-ham mixture. Drizzle with remaining melted butter and bake again, uncovered, until cheese is melted. Serve immediately.

Lemon Meringue Tart You’ll fall in love with this rich, sweet-zesty treat. Makes 1 (9-inch) square tart Prep Time 30 minutes, plus chilling time Baking Time 40 minutes 2 cups graham cracker crumbs ½ cup unsalted butter, melted yolks from 8 large eggs, whisked slightly 2 (300-ml) cans condensed milk ½ cup fresh milk ½ cup lemon juice candied lemons (see tip) FOR THE MERINGUE

1 cup plus 1 tablespoon sugar ½ tablespoon corn syrup ¼ cup egg whites ¼ teaspoon cream of tartar ½ teaspoon vanilla extract

Beer and Cheese Fondue Elevate cheese fondue with a splash of beer. This recipe uses regular cheddar, but you can use Gruyère or Emmental, too.

Serves 4 to 6 Prep Time 10 minutes Cooking Time 15 minutes 1 cup beer (we used Pale Pilsen) 400 grams cheddar cheese, grated 1 tablespoon cornstarch 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce ¼ teaspoon paprika ½ teaspoon salt pretzels and toasted bread, to serve

1 Place beer in a heavy saucepan or fondue pot over medium-high heat; bring to a boil. Reduce heat to medium-low. 2 Toss cheese with cornstarch in a medium bowl. Add cheese mixture to beer in 3 additions, stirring > w}ÕÀi i } Ì «>ÌÌiÀ Õ Ì completely melted. 3 Stir in mustard, Worcestershire sauce, paprika, and salt. Serve immediately with pretzels and toasted bread.

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1 Preheat oven to 350°F. Line and grease a 9-inch pan. 2 Mix crumbs and butter well. Press onto the bottom and up the sides of the prepared pan. Bake for 15 minutes. Cool. 3 Place egg yolks in a bowl. Combine condensed milk and fresh milk in a saucepot over Ü i>Ì° * ÕÀ > ` Ý ¦|³ of the hot milk mixture into the yolks. Add yolk mixture back to the saucepot. Stir in lemon juice. 4 * ÕÀ w } Ì VÀÕÃÌ > ` L> i for 20 to 25 minutes or until set. Let tart cool and chill overnight. 5 Make the meringue: Combine sugar, corn syrup, and ¼ cup water in a pot over medium heat. Cover and boil for 7 minutes. Uncover and clip a candy thermometer on the side. Boil until temperature reads 240°F. 6 In an electric mixer, whip egg whites and cream of tartar on medium speed. Once syrup reaches 240°F, pour it into the egg whites in a slow, steady stream. Turn speed to high and Li>Ì Õ Ì yÕvvÞ° ` Û> >° 7 Pipe meringue immediately on top of tart. Brown meringue with a blowtorch, if desired. Garnish with candied lemons.

MAKE CANDIED LEMONS: Slice 2 small lemons into thin rounds. Place 1 cup sugar and ž cup water in a pot; stir until dissolved. Arrange lemon slices in the pot in 1 layer and cook over medium heat for 10 minutes. Place lemons in 1 layer on a wax paper-lined baking sheet. Reserve syrup for another use. Cool lemons completely, about 1 hour. Cover and store in the refrigerator for up to 2 days.

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media morsels

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Whether you’re a domestic goddess, a passionate gourmand, or a frequent traveler, there’s never been a better time to be a lover of food. We promise you a WDVW\ ¿[ ZLWK RXU URXQGXS RI ERRNV EORJV DQG 79 VKRZV 'LJ LQ Story by Chino L. Cruz

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FOLLOW IT!

Food doesn’t get any cooler than it does on the über edgy feed of @foolmagazine. Expect to see the food world’s brightest minds at their most raw and personal.

Food writer Ed Smith’s Instagram account @rocketandsquash is all about hearty, comforting food, often made by local producers and restaurants in the U.K.

How can you not love an Instagram account whose main hashtag is #EEEEEATS? @infatuation is dedicated to sharing some of the most mouthwatering food photos we’ve ever seen.

No one takes their food quite as seriously as @seriouseats; it’s in the name after all. Check out their delicious feed for recipes, cooking techniques, and food and drink guides.

WATCH IT!

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Learn about the inner workings of some of the greatest thinkers in the culinary world in 7/&¶V Mind of a Chef 7XHVGD\V DW S P

Leave it to revered food writer Michael Pollan to develop a fascinating TV series about the different stages of food’s development in 1HWÀL[¶V Cooked.

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For the QUEEN OF THE HOUSE Keep your cool and become the hippest homemaker around with the help of these trendy and tasteful food guides.

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Jamie Oliver isn’t the only one in his family who cooks! His wife Jools, together with a handful of wonderful cooks, shows new moms their way around the kitchen in Family Food Tube, a page w i` Ü Ì i>ÃÞ Ì follow video tutorials.

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Actress and avid home cook Tia Mowry proves that you can make delicious food without breaking a sweat (or a nail!) in AFC’s fun, inspiring new show Tia Mowry at Home.

[2] TV superstar Nigella Lawson is keeping things nice and easy with her brand new cookbook, Simply Nigella (P1,685, National Book Store). Her latest tome focuses on straightforward, familiar dishes made with little to no prep and her trademark panache.

Follow it! Follow @thechiappas and get to know the trio of Welsh-Italian sisters with a load of experience in cooking great Italian food for their large families.

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For the GUY’S GUY

READ IT! Meat and smoke come together in the Franklin Barbecue cookbook (P1,320, Fully Booked), ZKLFK LV DOO DERXW WKH ¿QH art of Southernstyle barbecue.

Men belong in the kitchen, too! Look to these reads for smoky meats, healthy eats, and boozy drinks.

Cocktails are the core of Death & Co (P1,760, Fully Booked). Any budding mixologist will love reading its meticulous and fascinating take on mixing drinks.

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@djbbq is a grillmaster with a whole lot of personality, and that much is clear in his fun account. His feed is all meat, coal, and the occasional manly leotard.

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Hosts Aaron and Lee teach guys everywhere how to cook simple meals in 10 steps or less in 2 Dudes & a Kitchen on TLC.

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For the GLOBETROTTERS

FOLLOW IT!

Read, watch, and taste your way around the world in the comfort of your own home.

Ü ÌÀ>Ûi > ` v ` blogger Chichi Tullao, as she takes a bite out of some of the world’s tastiest and most beautiful destinations, at @happytummytravels.

Yung Blud Lau is a staff photographer at Bon Appetit. His shots, which can be seen on @yungbludlau, focus on the distinct sights > ` y>Û Àà v Ì i « >Vià i Û Ã Ìð

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Click it! British Masterchef winner Thomasina Miers brings her trademark SXQFK\ ÀDYRUV DQG ORYH for traditional Mexican food to her fun blog, thomasinamiers.com!

PHOTOGRAPHY: MICHAEL ANGELO CHUA (BOOKS).

Husband-and-wife team Sarit Paker and Itamar Srulovich bring their love for the heady spices, sweets, and stories of their Middle Eastern roots in the lovely Honey & Co. cookbook (P1,475, National Book Store). Unpretentious Parisian cuisine is at the very heart of Bistronomy (P1,919, National Book Store), a great UHDG ¿OOHG ZLWK UHFLSHV from restaurants that focus on the joy of eating good food in the City of Light.

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For the BUDDING BAKERS If you can’t afford pastry school, take a look at our roundup for sweet inspiration.

READ IT! [1] The Huckleberry cookbook (P2,439, to order from National Book Store) by L.A.based baker Zoe Nathan is a love letter to the warm, comforting, and generous goodies from her beloved Santa Monica bakery. [2] Rock star pastry chef Johnny Iuzzini teaches readers how to make UHÂżQHG QRW WRR VZHHW and totally achievable desserts in Sugar Rush (P1,685, National Book Store).

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Joythebaker.com is a mainstay in the baking blogger community for a reason. The blog’s entries and recipes are full of personal anecdotes as well as tips and tricks that prove how baking at home can be a whole lot of fun!

If you love bread, then you’ll love @danthebaker. The feed is all about sourdough bread, the process behind making it, and the joy of breaking open a freshly baked loaf.

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British baker and artist @frances_quinn’s account is probably one of the quirkiest and prettiest we’ve ever seen. Expect gingerbread squirrels, Shakespeareinspired wedding cakes, and a whole lot of puns!

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Watch it! The Great Australian Bake Off on FYI takes the traditional reality competition show and sprinkles it with cake, color, and a little bit of the quintessential Aussie enthusiasm! This is a cooking show with a pastel-colored difference.

Pampas Latino Bistro & Bar

Alley

Lung Hin

Dish

RESTAURANTS Clockwise from top: Baked Oysters, Àii i> /ÀÕvyi /i «ÕÀ>] Chipotle Meatballs, Crispy Crab Tacos, Jamon and Provolone Croquetas, Crispy Beef Tacos, Beef Empanadas

MEAT AND FLAVOR Kick of a night about town with tasty bites and meaty eats at Pampas Latino Bistro & Bar. REVIEW BY ANDREA Y. SEE

N PHOTOGRAPHY: ALDWIN ASPILLERA. PICTORIAL DIRECTION: RACHELLE SANTOS.

amed after the fertile South American lowlands, Pampas is a months-old addition to Uptown Parade in Bonifacio Global City. Here, it seems that pleasure lies in simple things done well, in both space and food. Lush wooden counters, cushioned chairs, and warm yellow drop lights imbue the restaurant with a touch of cozy, earthy luxury; it’s a welcoming backdrop for the flavorful South American tapas and meat offerings that their menu highlights. We like the idea of the fresh-appetizer trolley, a thoughtful display of readyto-serve starters that are perfect for ravenous diners still perusing the menu. The Beef Tacos come three to an order—small, crispy taco shells filled with seasoned ground beef and salsa. The sweet-and-salty play of the Plantains and Jamon did not come through (dry bananas and not much ham), but the fresh and warm goodness of the meaty Empanadas more than made up for it. We suggest a glass of wine to go with the off-the-menu appetizers at Pampas, as their tapas showcase the kitchen’s ability to make uncomplicated plates with confidence. The Chipotle Meatballs are a study of texture and bold flavor,

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HOMEMADE Alley makes sure you eat fresh, all the time. REVIEW BY JACLYN CLEMENTE-KOPPE

T

he exposed brick and bulbs hanging casually overhead might give off an industrial vibe, but Alley is more about home than it lets on. This little restaurant at The Grove is manned by the young and ambitious Thirdy Dolatre, and although it’s easier to live off having his cooking labeled as “comfort food,” he would rather his kitchen be known for the freshly cooked ingredients that make up the eclectic menu. Starters are fun and mostly rich—freshly popped Chicharones and creamy Queso de Bola Beignets will surely grab your attention. By contrast, the Grilled Chicken Caesar Salad is light, with sweet bursts of dried cranberries providing contrast to the acidity of the dressing. The pastas—also made in-house—are studies in complex flavors. The Black Vongole (squid-ink pasta tossed in clam sauce) is a clear winner. Their Carbonara benefits from crisp pancetta and the creaminess of a poached egg; if only it had more fresh pasta to soak it all up. But no worries; there are

IN A NUTSHELL PAMPAS LATINO BISTRO & BAR G/F Uptown Parade, 9th Avenue corner 36th Street, Bonifacio Global City, Taguig City (tel. no.: 946-3802) MUST-TRIES Chipotle Meatballs (P220), Crab Cakes (P320), Beef Falda (P570), Lamb Ribs (P790) THUMBS UP Before ordering, ask to see the trolley of the day’s starters for a tasty, ready-to-enjoy selection of off-themenu bites.

with daubs of the house sauce further kicking things up a notch. The Crab Cakes were deliciously hot, well seasoned, and chock-full of sweet crab meat. The best part of our already good meal was the meat course. The Beef Falda and Lamb Ribs came recommended by our server, and rightly so. Both the slowroasted U.S. beef short plate and the seared-on-the-grill lamb ribs were cooked perfectly: so tender and bursting with flavor that we forgot about the sauces they came with. Alfajores, the South American confection of shortbread cookies filled with dulce de leche and topped with powdered sugar, ended the night on a sweet note. We were the only customers on the weeknight we visited, and could only imagine the buzzing energy of Friday and Saturday evenings when nighttime revelers would fill up the restaurant for pre-party bites. At Pampas, any night of the week is sure to become a good time.

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Black Vongole PHOTOGRAPHY: MIGUEL NACIANCENO. PICTORIAL DIRECTION: RACHELLE SANTOS.

Lamb Ribs

Firebird

Crispy Pork Belly

IN A NUTSHELL ALLEY The Grove by Rockwell, C5, Pasig City (tel. no.: 532-3928) MUST-TRIES Queso de Bola Beignets (P199), Black Vongole (P369), Firebird (P379), Crispy Pork Belly (P389), Beefsteak Rice (P329), Dark Chocolate Crème Brûlée (P259) THUMBS UP Many ingredients are made in-house, like the pasta noodles. Don’t miss out on the corned beef that takes six days to cure.

many hearty mains to choose from. Pork-lovers will relish every bite of the crispy pork belly given a Mediterranean twist with the addition of tomato orzo and minty gremolata. The best value comes from the Beefsteak Rice: a heaping bowl of the starchy staple, calamansi-marinated beef, crisp onion rings, and a poached egg. The clear choice for lunch at Alley is one of their sandwiches. They bake their own breads, something the light and spritely Caprese (made with fresh tomatoes and mozzarella, accented by feta and a balsamic syrup) clearly benefits from. A heartier option is the Firebird, a spicy chicken burger which gets its heat from homemade pickled peppers. Thanks to its young regulars, Alley is now open until late. The bar serves well-priced cocktails that do not scrimp on ingredients.

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Both the Old-fashioned and the Mule are sublime concoctions. The latter is mixed with Alley’s homemade ginger ale, quite a treat on its own. To accompany the craft drinks, go for the addictive Garlic Parmesan Fries and the hot and tasty Chorizo Pamplona and Peppers. The dessert lineup is limited, but is by no means an afterthought. Opt for the goodies from their oven. You will be bowled over by the Dark Chocolate Crème Brûlée—the combination of flavors is well rounded and luxurious. The Financiers are best eaten warm and topped with a generous dollop of whipped cream. Alley’s commitment to freshly made food comes at a price—the kitchen has a tendency to take its time with certain dishes. However, the restaurant always makes sure that patience is greatly rewarded.

Stir-fried Crystal Prawns

RIGHT ON TOP Lung Hin marries the classic and the modern— and does it with finesse. REVIEW BY SASHA LIM UY

Clockwise from top: Fookien Misua, Deep-fried Spareribs with Black Vinegar Sauce, Deep-fried Crispy Tofu with Seaweed Salad

IN A NUTSHELL LUNG HIN 44/F Marco Polo Manila, Meralco Avenue, Pasig City (tel. no.: 720-7777 loc. 6621) MUST-TRIES Steamed Custard Bun (P188), Deep-fried Bean Curd Skin Pork Leek Roll with X.O. Sauce (P388), Deep-fried Spareribs Traditional Style (P488), / Àii y>Û Ài` *À>Ü Ã (P1,700), Stir-fried Crystal Prawns (P1,280), Chilled Avocado Sago (P260) THUMBS UP The awesome view and elegant interiors make for the perfect backdrop for special celebrations.

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loving crowd: regional Chinese fare and a focus on healthier techniques. It would be a crime to leave without trying any of their shrimp dishes, whether it’s the Stir-fried Crystal Prawns (paired with broccoli, this offering shows off the freshness of the seafood) or the Three-flavored Prawns (three pairs each swathed in one of the blueberry, mayonnaise, and salted egg sauces—the latter is tops). Lung Hin also shows mad skills when it comes to salted egg via the lip-smacking scallops enrobed in a rich batter then deep-fried. You cannot fault Lung Hin’s obvious preference for only the best ingredients. Even tofu is dressed to irresistible levels. Crispy fried bean-curd rolls stuffed with leeks could give your regular pork-filled ones a run for their money. The salad, with fried tofu cubes, is packed with flavor and texture. There’s much to love in the fried seafood station, but even the meaty options, like the Deep-fried Spareribs, are a glorious triumph—the little splash of black vinegar provides a salty tartness that makes the dish unforgettable. There are many ways to end a meal at Lung Hin, but none will leave an impression quite like the Chilled Avocado Sago. It’s light but indulgent at the same time; each spoonful feels like cool, velvety panna cotta in the mouth. Lung Hin does a lot of things to stand out, but realizing that their flavors are all they really need is more than enough.

PHOTOGRAPHY: ALDWIN ASPILLERA. PICTORIAL DIRECTION: RACHELLE SANTOS.

Y

ou can’t toss candied walnuts with fried shrimp then pass it off as Chinese food—at least not in the Philippines, where the flavors of China are practically our second cuisine. There’s a reason Chinese restaurants give you a sense of déjà vu. You don’t mess with what works. When Marco Polo Manila’s signature Lung Hin restaurant first opened in 2014, it nearly teetered over to showy gimmickry. For example, the speck of gold leaf on the hakao—which seems excessive even for the restaurant’s exquisite 44th-floor setting—doesn’t contribute to the dumplings’ flavor. Crowd- and camera-friendly, it steered diners away from the simpler items, like the braised pork noodles, which, by the way, is exceptional. The gilded shrimp dumpling is still on the menu but Ken Leung, Lung Hin’s new executive chef, would much rather expand the restaurant’s culinary range. The new Lung Hin doesn’t stray too far from expectations, but it introduces something new to the Chinese food-

RESTAURANT NEWS, SERVED HOT!

Burger Geek

PHOTOGRAPHY: ALDWIN ASPILLERA (BURGER GEEK) AND COURTESY OF SPOT. PH (PINK’S, LOCAVORE, WARUNG KAPITOLYO). TEXT: REGINE RAFAEL.

An encounter with Shake Shack’s smashed patty is CHECK what sparked George Kho’s OUT obsession with creating the perfect burger. No stranger to the restaurant business (George used to run the wildly popular Brooklyn Pizza chain), he knew that he wanted a restaurant where burgers would be the star. After countless nights of R&D, George w > Þ >ÃÌiÀi` Ã Ã >Ã i` «>ÌÌÞ ÌiV µÕi] succeeding in making the exterior crisp while retaining the meat’s juiciness. Thus, Burger Geek was born. Ƃ Þ LÕÀ}iÀ >wV >` Ü Ìi Þ Õ Ì >Ì Ì i best way to test a burger joint’s merit is to try their basic cheeseburger; in its purest form, you should taste how good the ingredients are individually and how wonderfully they come together. It’s safe to say that Burger Geek’s version, aptly called The Geek, absolutely delivers. But if you want a burger that pulls out all the stops, it’s clearly the Class President that will win you over. This beauty is comprised of a smashed patty, fresh lettuce, juicy tomatoes, crispy onion rings, crunchy bacon, cheese, barbecue sauce, and shiitake

mushrooms. Incredibly Instagrammable and even more delicious than it looks, it’s easily Burger Geek’s claim to fame. If you’re not craving burgers, go for the 1 > V i ° 9 Õ½ Li Ài Ì > Ã>Ì Ãwi` Ü Ì Ì i ÌÜ « iVià v - ÕÌ iÀ ÃÌÞ i vÀ i` V V i ] y>Û ÀvÕ V À ] > ` i>ÀÌÞ L Ü v kimchi rice. 7 iÌ iÀ Þ Õ½Ài > iÀ } v À > L > w`i V iiÃiLÕÀ}iÀ] > LÕÀ}iÀ Ü Ì > Ì i wÝ }Ã] or just plain ol’ comfort food, Burger Geek Ü Õ ` ÕLÌi` Þ Li > > ÃÌ>Þ Þ ÕÀ } Ì restaurant roster.

HOT PLATE

Los Angeles icon Pink’s Hotdogs has been serving up chili dogs since 1939, attracting a huge following including celebrities like Betty White, Jimmy Fallon, and Iron Chef Bobby Flay. Owners Richard and Gloria Pink, along Ü Ì Ì i 7 `y ÕÀ }À Õ«] LÀ Õ} Ì °Ƃ° Ì > > Ü Ì * ½Ã wÀÃÌ ÌiÀ >Ì > LÀ> V ° Take one bite of their world famous chili cheese dog and you’ll be transported to the street corner where it all began.

ON THE MENU

Locavore’s Mikel Zaguirre is known for constantly coming up with innovative dishes, and his highly anticipated breakfast menu (served from 9 a.m. to 2:30 p.m. at the new BGC branch) is proof of this. The luxurious Duck Lugaw with Foie Gras, a playful take on halo-halo called Pinipig Cereal with Ube Milk, and the indulgent Tortang Alimango with Shrimp Roe are examples of how Mikel pushes the boundaries of traditional Pinoy cuisine. www.yummy.ph

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Burger Geek is at Molito Commercial Complex, Alabang, Muntinlupa City (tel. no.: 246-9069).

JUST OPENED

Warung Kapitolyo has been a Legazpi Sunday Market staple for years, and loyal customers visit v À Ì i À i v > ` ` ià > VÕ Ã i° ,Õ by sisters Louh Decena and Tess Doctora, the little weekend stall is now a restaurant. You can now get favorites like Sate Ayam, Ayam Goren LÕ 7 Ü i ­Ì i VÀ ë * Þ ÃÌÞ i vÀ i` V V i dish), and Es Teler (the refreshing shaved ice dessert) every day—because why wait for the weekend to chow down on delicious food?

ADVERTISING F E AT URE

What’s YUMMY?

August’s Most Delicious

NEW PRODUCTS TO ADD ON YOUR PANTRY, KITCHEN AND HOME

World’s First Inverter Chest Freezer

A Healthy Meal in Every Can Give your usual meals a healthy Uni-Pak Mackerel twist! Your healthy diet companion is now in an easy open can with chunkier meat packed with Omega 3 and Coenzyme Q10, that’s good for the heart and helps prevent cancer. Prepare diverse dishes with a versatile ingredient whilst staying fit and healthy with Uni-Pak Mackerel. For more Mackerel info, like us on Facebook at www.facebook.com/unipakmackerel.

Hot Off the Griddle Satisfy your urban comfort food cravings and eat like a New Yorker at the recently unveiled Flatiron restaurant by the 1771 Group of Restaurants. Flatiron boasts not only of its upbeat New York vibe through its modern interiors and city-lifestyle atmosphere, but also of its signature dishes hot off the griddle – Flatiron Brisket 6, a beef brisket slow cooked for 6 hours, the Lamb Shank, and the Sizzling Flatiron Steak. Experience New York the Flatiron way in Uptown Mall, Fort Bonifacio.

Worried about getting pricey electricity bills? Thankfully there are new ways to keep our spending to a minimal when we talk of electronics such as freezers and airconditioners. Fujidenzo Home and Commercial Appliances adapts this innovation into the food business and proudly brings the very first Inverter Chest Freezer in the world. Equipped with inverter technology, business owners can now save up to 30% from their electricity costs while still getting the best freezing performance. Fujidenzo is available in all leading appliance stores nationwide. For more information, please visit their website at www.exatech.com.ph.

Co-presented by: Available in bookstores, newsstands, and at www.buqo.ph for P195 Spot.ph & SummitBooks

@spotph & @summit.books

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Yummy

Lessons Watercress Dip Makes 1½ cups Prep Time 20 minutes 3 cups watercress leaves, washed and spun dry £ ­ÓÓÇ }À> ® L V VÀi> cheese, softened ¼ cup mayonnaise Ó Ì>L ië à vÀià lemon juice ¤ Ìi>ë Vi` }>À V salt carrot sticks, crackers, and crostini, to serve, À Ü Ìi LÀi>` à Vià and smoked salmon, to make sandwiches

PHOTOGRAPHY: Ƃ 7 Ƃ-* ,Ƃ° RECIPE, TEXT, AND STYLING: ,Ƃ -Ƃ /"-°

1 * >Vi }Ài` i Ìà > v ` «À ViÃà À° *ÕÀji Õ Ì Ã Ì ° /À> ÃviÀ Ì > ÃiÀÛ } L Ü ° -iÀÛi Ü Ì carrot sticks, crackers, > ` VÀ ÃÌ ° 2 Alternatively, make smoked salmon tea Ã> `Ü V iÃ\ /À VÀÕÃÌà v Ü Ìi LÀi>` à Við - Vi i>V > v° -«Ài>` i side with watercress dip and Ì « Ü Ì Ã i` Ã> °

ÛiÀ Ü Ì > Ì iÀ Ã Vi v LÀi>`°

INGREDIENT SPOTLIGHT

Watercress Watercress is an aquatic plant that’s packed with vitamins A and ] > Ì Ý `> ÌÃ] > ` V> ViÀ w} Ì } V « Õ `ð Ì >à > ` ÃÌ VÌ « µÕ> Ì > ` «i««iÀÞ y>Û À] ÕV i Ìà L Ì> V> V Õà à ÕÃÌ>À`] Ü>Ã>L ] > ` À>` à ° À } Ìi Õ« Ã> >`à LÞ Ý } Ü>ÌiÀVÀiÃÃ Ü Ì Ì iÀ }Àii ð 1Ãi Ì Ì > i i> Ì Þ] Ì>ÃÌÞ Ã Õ«Ã] > ` >`` Ì Ì Ã> `Ü V ià v À VÀÕ V > ` vÀià iÃð

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CLARIFIED BUTTER?

Q

(FOR THE RECIPE ON PAGE 52):

It’s the yellow fat that remains after the milk protein and water have been removed from butter. %NCTKƂGF DWVVGT JCU C NQPIGT shelf life than regular butter and it doesn’t burn as easily. Use it to make hollandaise sauce for eggs Benedict.

Why do many pasta recipes ask to reserve some of the pasta cooking water to add to the pasta sauce later on?

A HERE’S HOW TO MAKE IT:

i Ì Õ Ã> Ìi` LÕÌÌiÀ > i>ÛÞ L ÌÌ i` Ã>ÕVi«> ÛiÀ Ü i>Ì° - iÀ }i Ì Þ Ã Ì >Ì Ì i LÕÌÌiÀ½Ã Ü>ÌiÀ V Ìi Ì iÛ>« À>Ìià > ` Ì i «À Ìi Ãi«>À>Ìià vÀ Ì i v>Ì° - vv Ì i v > > ` Ü Ìi «À Ìi Ì >Ì À Ãi Ì Ì i ÃÕÀv>Vi° 9 Õ V> «>ÃÃ Ì i LÕÌÌiÀ Ì À Õ} > « iVi v V iiÃiV Ì ] v `ià Ài`° -Ì Ài Ì i V >À wi` LÕÌÌiÀ > «>µÕi] > ÀÌ } Ì V Ì> iÀ Ì i ÀivÀ }iÀ>Ì À°

THE BEST WAY TO

STORE CHEESE Keep cheese as fresh as possible by following these handy tips:

7À>« wÀ > ` i` Õ wÀ V iiÃi ­ i *>À iÃ> ] ÀÕÞmÀi] V i``>À] > ` `> ® Ãi Þ «>ÀV i Ì «>«iÀ ­ Ì « >ÃÌ V ÜÀ>«® Ì i « >Vi > â « Ì « L>} À ÜÀ>« > Õ Õ v ° >Li Ì Ü Ì Ì i > i > ` «ÕÀV >Ãi `>Ìi° > }i Ì i «>ÀV i Ì «>«iÀ iÛiÀÞ Ì i Þ Õ Õ ÜÀ>« Ì Ì ii« Ì i V iiÃi vÀià }iÀ°

,i i LiÀ Ì Ì ÜÀ>« V iiÃi Ì Ì } Ì Þ À Ì Ãi Þ° iiÃi ii`à > L Ì v ë>Vi Ì LÀi>Ì i] LÕÌ >Ì Ì i Ã> i Ì i] Ì > à ii`Ã Ì Li ÜÀ>««i` Ì } Ì Þ i Õ} Ã Ì >Ì Ì i ÃÕÀv>Vi ` ià ½Ì `ÀÞ ÕÌ° / «ÀiÛi Ì ` vÀ v À }] V >Ì Ì i VÕÌ ÃÕÀv>Vià v Ì i V iiÃi Ü Ì V> > À > Þ iÕÌÀ> y>Û Ài`

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V } Ì i ÃÌ Ài > > ÀÌ } Ì V Ì> iÀ Ì i ÀivÀ }iÀ>Ì À° À à vÌ > ` vÀià V iiÃiÃ] > i ÃÕÀi Ì ii« Ì i Ãi> i` Ì i À À } > V Ì> iÀ° 9 Õ V> Ài« >Vi Ì i LÀ i Ü Ì Þ ÕÀ Ü Ã ÕÌ LÞ ` ÃÃ Û } £ Ìi>ë Ã> Ì £ VÕ« Ü>ÌiÀ] >` ÕÃÌ } Ì i µÕ> Ì ÌÞ v Ì i Ã> Ì v Ì > iÃ Ì i V iiÃi Ì Ã> ÌÞ°

PHOTOGRAPHY: ALDWIN ASPILLERA. TEXT AND STYLING: RACHELLE SANTOS.

/ i Ü>ÌiÀ ÕÃi` Ì L «>ÃÌ> ` ià LiV ià V Õ`Þ Ü Ìi LiV>ÕÃi Ì ÀiÌ> Ã Ì i ÃÌ>ÀV Ài i>Ãi` LÞ Ì i ` ià >Ã Ì iÞ V ° Ƃ`` } à i v Ì i «>ÃÌ> Ü>ÌiÀ Ì Ì i «>ÃÌ> Ã>ÕVi > iÃ Ì i Ã>ÕVi Ài y>Û ÀvÕ > ` i «Ã Ì V } Ì Ì i ` iÃ] Ì ° ̽à > ` Ì> > ÌV i ÌÀ V Ì >Ì Ài> Þ Ü À Ãt

Make it ahead: After Step 8, let crust cool. Wrap tightly in plastic wrap and store in the freezer for up to 1 month. Thaw when ready to use.

See page 54 for pizza recipes!

LEARN TO...

Make a calzone: Mix together grated mozzarella, grated Parmesan, and sautéed crumbled Italian sausage. Roll out dough to a paper-thin 8-inch round. Spoon mixture onto half of the dough. Fold the other half over and press edges to seal. Brush with egg Ü>Ã > ` L> i >Ì {ääc until golden. Serve with marinara sauce.

PHOTOGRAPHY: 1 Ƃ Ƃ "° PICTORIAL DIRECTION: ,Ƃ -Ƃ /"-° PORTRAIT: " < Ƃ

°

Make pizza crust

WHAT TO DO 1 L i y ÕÀ] ÃÕ}>À] Ã> Ì] instant (fast-acting) yeast, olive oil, and water in a bowl. Mix well with a wooden spoon until dough comes together and it }iÌà ` vwVÕ Ì Ì Ûi Ì i ë through the dough. 2 Transfer dough to a clean, y>Ì] y ÕÀi` Ü À ÃÕÀv>Vi° 1à } your hands, form dough (it will Li ÃÌ V Þ > ` Õ «Þ® Ì > L> > ` i>`] «ÀiÃà } Ì i ii v your hand into the dough and

2

WHAT TO DO WITH YOUR PIZZA DOUGH:

2

pushing it forward repeatedly in a steady, rhythmic pace, until smooth, elastic, and holds its shape, about 5 to 15 minutes. 3 Shape dough into a ball and place in a well-oiled bowl, turning dough to coat all sides. 4 Cover bowl with a damp ÌV i Ì Üi Æ « >Vi > Ü>À ] draft-free area. Let dough rest until double in size, about 30 minutes to 1½ hours. 5 Preheat oven to 450 to 500°F. 6 Punch dough down. Shape

it into a log and divide into equal portions. 7 Roll out each portion into a ` à Õà } > À } « ° -ÌÀiÌV sides using your hands. If the ` Õ} «Õ à L>V ] iÌ Ì ÀiÃÌ v À a few more minutes. Place on a }Ài>Ãi` L> } à iiÌ° 8 > i Ì i Ûi Õ Ì «>ÀÌ > Þ V i`] >L ÕÌ x ÕÌið 9 Spread toppings on crust and L> i v À x Ì £ä ÕÌiÃ] À until cheese is melted and the crust is golden and crisp.

7

7

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 Ƃà > Õ >ÀÞ -ÌÕ` ið Ü ÃÌ>}À> >Ì JV iwi Ãi°

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Turn pizza dough into savory breadsticks: Roll out dough into an 8-inch square. Slice it into 16 strips, then slice each strip lengthwise in half. Place strips on a greased L> } «> i layer. Drizzle with oil. -«À i Ü Ì `À i` iÀLà > ` ë Vià i }>À V powder, dried thyme, > ` ÃiÃ> i Ãii`ð > i LÀi>`ÃÌ V à >Ì {Óxc until golden brown.

Make a quick fried dessert: Slice pizza dough into 16 equal pieces. Shape each piece into a ball and deep-fry in preheated vegetable oil. Drain fried dough on paper Ì Üi ð -«À i Ü Ì confectioners’ sugar and serve with warm chocolate sauce.

CHURRO WAFFLES MAKE IT THE EASY WAY. Making traditional churros using a piping bag can get tiring, especially if you need to make a big batch. This recipe is perfect v À Ì Ãi Ü w ` it hard to pipe the dough into sticks.

/ à Üii i `] ÌÀÞ Þ ÕÀ > ` >Ì > } Ü>vyià Õà } batter traditionally made for churros. It's a marriage made in dessert heaven!

SERVE IT! Drizzle your churro Ü>vyiÃ Ü Ì i Ìi` chocolate, caramel sauce, or dulce de leche. You may also top the golden dessert with ice cream, fresh fruits, nuts, whipped cream, or syrup.

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 V vvii° iV ÕÌ iÀ >ÌiÃÌ w `Ã on Instagram at @aileenanastacio.

WHAT YOU NEED

FOR THE CHURRO DOUGH

vegetable oil, to deep-fry ¦|³ cup sugar ½ tablespoon ground cinnamon

1 cup water 1 tablespoon sugar ¼ teaspoon salt ¼ cup butter, cubed £ VÕ« > «ÕÀ« Ãi y ÕÀ

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PHOTOGRAPHY: PATRICK MARTIRES. PICTORIAL DIRECTION: RACHELLE SANTOS. PORTRAIT: BOIZEI MALICDEM.

MAKE IT AHEAD! After cooking the dough in the Ü>vyi > iÀ] V Ì i V ÕÀÀ Ü>vyià completely. Place in an airtight container or zip-top bag and refrigerate for up to two days.

1

1

2

2

2

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4

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WHAT TO DO

5

5

6

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1 Make the churro dough: Combine water, sugar, salt, and butter in a large saucepan over medium heat. Bring to a boil. 2 ,i Ûi vÀ i>Ì > ` >`` y ÕÀ° Ý using a wooden spoon until smooth and well blended, about 2 to 3 minutes or until dough comes together in a ball. 3 *Ài i>Ì > Ü>vyi > iÀ° 4 Measure out ¼ cup dough for each Ü>vyi > ` À Ì > L> ° 5 7 i Ü>vyi > iÀ à Ì] « >Vi i ball on each slot. Close lid and cook until golden, about 5 minutes. 6 Heat vegetable oil to 375°F in a deep, i>ÛÞ L ÌÌ i` «> ° ÀÞ Ü>vyià batches until crisp and golden brown. Remove using a slotted spoon or tongs and drain on paper towels. 7 Combine sugar and ground cinnamon > à > Ü L Ü ° Ài`}i vÀ i` Ü>vyià V > ÃÕ}>À ÝÌÕÀi Õ Ì Üi V >Ìi`° Serve hot. Makes 6.

7

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POTATO CHEESE BALLS The kiddos will enjoy snacking on these cheesy, pillowy-soft bites! Get ETGCVKXG YKVJ VJG ƂNNKPI CPF add bacon, sausage, or corned beef to the cheese.

4 large or 6 medium potatoes, peeled 2 tablespoons butter 2 tablespoons milk ¼ teaspoon salt ¼ teaspoon ground black pepper 1 cup diced quick-melting cheese 1½ cups breadcrumbs 1 Preheat oven to 375°F. 2 Boil potatoes in a medium pot until very tender, about 20 minutes. Drain and place in a large bowl. 3 Add butter and milk to potatoes; mash using a fork or potato masher until very smooth. Add more butter, if needed. Season with salt and pepper. 4 Scoop out 2 tablespoons mashed potatoes. Place a cheese cube in the center. Shape into a ball, enclosing cheese. Repeat with remaining ingredients. 5 Roll balls in breadcrumbs and place on a parchment paper-lined baking tray. 6 Bake for about 15 to 30 minutes or until golden brown.

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PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPES AND FOOD PREPARATION: VICKY BARRERA OF TINY KITCHEN. PICTORIAL DIRECTION: RACHELLE SANTOS. DEMONSTRATION: JULIANNA CASSIDY C. ONG.

Serves 6 Prep Time 20 minutes Cooking Time 50 minutes

ELEVATE YOUR RICE SLOW-COOKER PAELLA Place 2 cups uncooked white rice, 3 cups chicken stock, pinch of saffron or turmeric, 2 tablespoons tomato paste, 2 tablespoons minced garlic, 1 medium white onion (chopped), 1 medium red bell pepper (sliced), 1 teaspoon dried rosemary, 1 bay leaf, 2 teaspoons salt, 1 teaspoon ground black pepper, 500 grams skinless boneless chicken thighs (diced), ½ cup sliced chorizo Bilbao, and ½ cup frozen peas in a slow cooker; stir until combined. Cover and cook on high until rice is cooked but still al dente, about 2 to 3 hours. Serve immediately with fresh lemon wedges. Serves 4 to 6.

“BAKE” A CAKE PINEAPPLE UPSIDE DOWN MANGO PUDDING CAKE Combine 1 (432-gram) box yellow cake mix, 3 large eggs, Š³ cup vegetable oil, ¾ cup mango nectar, and ¼ cup water in a medium bowl. Line bottom of a greased slow cooker pot with 1 (227-gram) can pineapple rounds (drained). Pour cake batter over pineapple, cover, and cook on high for 2 to 3 hours or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before turning over onto a large plate. Serves 4 to 6.

PULL YOUR PROTEINS ADOBO PULLED PORK Place 1 kilo pork shoulder (kasim), 1 head garlic (unpeeled, halved crosswise), ½ cup local soy sauce (like Datu Puti), ¾ cup white vinegar, 2 cups water, 2 tablespoons whole black peppercorns, 1 tablespoon vegetable oil, 2 tablespoons brown sugar, and 1 bay leaf in a slow cooker. Cover and cook on high until pork shreds easily with a fork, about 5 to 6 hours. Remove pork from cooker; shred the meat using a fork. Return meat to cooker and coat in sauce. Serve with toasted pandesal and atchara on the side. Serves 4 to 6.

PHOTOGRAPHY: DAIRY DARILAG. TEXT, RECIPES, AND STYLING: CHINO L. CRUZ.

Kyowa Slow Cooker, starting at P1,100, at leading department stores

AMAZING APPLIANCE SLOW COOKER This convenient gadget is quite the time saver! It’s perfect for making comforting soups and stews, great for rainy evenings in.

SET IT AND FORGET IT The slow cooker is the ultimate kitchen tool, especially for people who want to prepare hearty home-cooked meals but don’t quite have the time to actually do it. As its name suggests, a slow cooker slowly cooks your food over considerably low heat for several hours without the risk of anything drying up or burning.

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MORNING PREP The best thing about slow cookers is that you won’t have to move your schedule around to cook dinner. All you have to do is toss all your ingredients into the pot, turn the heat on, and leave it alone while you’re out and about during the day. You’ll be greeted by a perfectly cooked, wonderfully warm meal as soon as you get home!

VERSATILE VIRTUOSO While slow cookers are most often used to cook soups and stews, resourceful home cooks have found other recipes you can make with this great gadget. Slow cookers can now be used to cook all sorts of dishes, ranging from the standard beef stew and chicken cacciatore to the more surprising slow-cooked pineapple upside down cake and baked potatoes.

ROAST CHICKEN This all-time favorite is versatile and really easy to prep. All you have to do is season the chicken, stuff, then pop it in the oven, and you’ve got a complete meal on one pan! Food director Rachelle Santos shares ways to gussy up old favorites

Roast Chicken with Bacon and Bread Stuffing RUB UNDERNEATH THE SKIN WITH:

Butter

+

Italian seasoning

STUFF IT WITH: BACON AND BREAD Melt 2 tablespoons butter in a sauté pan. Add ¾ cup chopped bacon; fry until lightly browned. Add ½ cup chopped white onions; sauté until translucent. Toss in ½ cup chopped celery; sauté until tender. Add 4 cups day-old white bread (crust Ài Ûi` Ì i VÕLi`®° -i>Ã with 1½ teaspoons Italian seasoning, salt, and pepper. Ƃ`` Ô|³ cup milk; mix well. Cool completely then stuff into cavity. Truss and roast V V i ° * >Vi iÝÌÀ> ÃÌÕvw } on a baking dish, cover with foil, and bake separately.

How to roast chicken Rub 1 (1.2-kilo) whole chicken, including cavity, with rock salt. Rinse well and pat dry with paper towels. Marinate chicken in desired herbs and seasonings for Óä ÕÌið V>Û ÌÞ Ü Ì V Ãi ÃÌÕvw } À >À >Ì Vð /ÀÕÃà V V i Ì i « >Vi on a rack set on top of a roasting pan. Roast in an oven preheated to 350°F or in a turbo broiler set at 350°F for 1½ hours or until juices run clear when the thickest part of the thigh is pierced with a knife. Baste chicken every 20 minutes with pan juices. /À> ÃviÀ V V i Ì > « >ÌÌiÀ° ,i Ûi ÃÌÕvw } > ` « >Vi > ÃiÀÛ } ` à ° -iÀÛi Ì°

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PHOTOGRAPHY: Ƃ 7 Ƃ-* ,Ƃ° RECIPES AND STYLING: ,Ƃ -Ƃ /"-°

³ -> Ì > ` «i««iÀ

Lemon-Potato Roast Chicken MARINATE CHICKEN IN:

Sinigang sa Sampalok Roast Chicken RUB CHICKEN WITH:

Lemon Dried + juice oregano + Salt and pepper

Store-bought sinigang sa sampalok powder

STUFF IT WITH: LEMONGRASS AND GARLIC Wash and dry 6 stalks lemongrass (including leaves). Pound bulbs and fold leaves. Stuff lemongrass in cavity. Slice off top of 1 head garlic and place in the cavity. Truss and roast the chicken.

Oriental Chicken with Sausage Fried Rice MARINATE CHICKEN IN:

Oyster Sauce

+

Shaoxing rice wine

+

+ Salt and pepper

Soy sauce

STUFF IT WITH: SAUSAGE FRIED RICE Sauté ½ cup sliced Chinese sausage in 1½ tablespoons canola oil until lightly browned. Add 1 tablespoon chopped shallots and 1½ teaspoons minced garlic; sauté until fragrant. Add 1 tablespoon dried shrimp (hibe); sauté for a few seconds. Add

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STUFF IT WITH: HERBED POTATOES Cut 300 grams potatoes (scrubbed clean) into 1-inch cubes. Place in a saucepot. Fill with water and add a pinch of salt. Bring to a boil and cook for 10 minutes or until almost tender. Drain and cool completely. Toss in 3 sprigs fresh rosemary (or 2 teaspoons dried), 6 cloves }>À V ­Ã >Ã i`®] > ` ¦|³ cup pitted green olives. Season with salt and pepper. Drizzle with olive oil. Stuff into chicken cavity. Trust and roast the chicken.

½ cup rehydrated, chopped dried shiitake mushrooms. Add 1½ cups uncooked Japanese or short-grain rice; mix well. Add 1 tablespoon Shaoxing rice wine, 1 tablespoon soy sauce, 2 teaspoons oyster sauce, 2 teaspoons sesame oil, and 2¼ cups water; mix well. Season with salt and white pepper. Mix in ¼ cup chopped green onions. Transfer to a rice cooker; cook for 10 to 12 minutes or until cooked through. Cool completely. Place in cavity. Truss and roast the chicken. Serve extra rice on the side.

THE BIG CHEESE All you need is a little bit of cheese to make gooey, totally comforting treats!

2

Easy as pie Make a slightly savory crust for your tart apple pie by adding some cheese. All you have Ì ` à >`` > } ` > `vÕ v w i Þ }À>Ìi` V i``>À V iiÃi Ì Ì i y ÕÀ and butter mixture before adding the cold water and bringing the piecrust Ì }iÌ iÀ° / « Þ ÕÀ w à i` >«« i « i with even more cheese before baking for added oomph!

3

An oldie but goodie Mac and cheese has got to be the ultimate when it comes to cheesy comfort eats. Who doesn’t love freshly cooked pasta coated in a rich cheese sauce? Head over to Yummy.ph for the recipe and video tutorial for Stovetop Macaroni and Cheese.

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Cheesy chowder You can make a mean bowl of chowder—even without the clams. Make a cheesy, potatopacked alternative by sautéing onions, garlic, and celery in a pot before stirring in all-purpose cream, chicken stock, diced potatoes, and a pinch of paprika. Simmer until potatoes are tender, then add generous shavings of your favorite salty cheese.

Flippin’ great The trick to super moist pancakes is fresh cheese! > i > yÕvvÞ L>ÌÌiÀ LÞ Ý } together a tub of fresh cheese like cottage or ricotta, and an iµÕ> > Õ Ì v y ÕÀ] > V Õ« i of eggs, a splash of oil, sugar, lemon zest, and a pinch each of baking powder and salt; then fry on a skillet with butter.

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Seasoned to perfection Why not season your dishes with cheese to make them even richer and tastier? Hearty stews like kaldereta and beef ragu in particular can get a lot out of a grating of sharp cheese. Just add a healthy dose of cheddar or Parmesan at the end of the stewing process and you’re good to go!

6

Creamy custard

iiÃi à `iw Ìi Þ v À Ài than just grilled cheese sandwiches. You can use it to make a super creamy, extra stable custard.

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Just blend together sugar, eggs, milk, a pinch of salt, and some cream V iiÃi] Ì i ÕÃi Ì Ì w Ì>ÀÌ Ã i Ã] make crème brûlée, and even whip up leche y> °

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Welsh wonder Make a better cheese sauce by using beer as a base instead of milk! Start making a standard white sauce by cooking ` Ü y ÕÀ > ` LÕÌÌiÀ Ì > i > roux, but instead of milk, pour in beer before thickening the mixture and stirring in the cheese. This malty mix goes great on top of toasted bread.

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Seaside treats Baked mussels are actually easy to make. Just take some cooked mussels, open the shells, and top them with a mix of mayonnaise, grated cheese, minced garlic, «>«À >] > ` wà Ã>ÕVi° > i > 350°F oven or turbo broiler for 2 to 3 minutes or until golden brown.

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Parm perfection Make some cheesy chicken cutlets by using a simple Parmesan-crumb coating: Take some thinly pounded chicken breast w iÌÃ] V >Ì Ì i y ÕÀ > ` i}}Ã] then dredge in a savory mix of dried parsley, Japanese breadcrumbs, black pepper, and grated Parmesan cheese. Shallow-fry in a skillet over medium heat to achieve golden brown deliciousness!

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Our brand new jam Forget about peanut butter; creamy cheese and fruit jam are the stars of our sandwich world. Pair your fave fruit jams with all sorts of cheese for a sandwich that’ll tickle your taste buds. Why not try making a rich kesong puti and guava jam sammie, or a sweet and salty cheddar and strawberry toastie?

PHOTOGRAPHY: PATRICK MARTIRES. TEXT AND STYLING: CHINO L. CRUZ.

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

index This month’s recipes by category

Appetizers

Fish and Seafood

40 70 42 35 12 12 85

66 Baked Salmon with Herbed Butter 69 Shrimp Kebabs with Mango-Yogurt Sauce 36 Tilapia Curry

Baked BLT Dip Beer and Cheese Fondue Meatballs in Baskets Mexican Corn Salad Mozzarella Sticks Southwestern Chicken Rolls Watercress Dip

Sandwiches 34 Buffalo Chicken Sandwich 11 Grilled Cheese and Corned Beef Sandwich 52 Pinoy-style Eggs Benedict

Pizza 57 33 58 60 59 61 56 56

Classic Margherita Pizza Easy Skillet Pizza Four Cheese Pizza Longganisa and Caramelized Onion Pizza Mushroom and Roasted Garlic Pizza with Peppery Greens Pesto and Roast Chicken Pizza Pizza Dough Tomato Pizza Sauce

Meat and Poultry

Noodles and Rice

91 Adobo Pulled Pork 51 Asian Chicken Skewers with Bagoong Fried Rice 66 Caribbean Chicken with Zesty Pineapple Salsa 40 Cereal-crusted Chicken Chops xä V i > ` 7>vyià 38 Chicken Paprika with Chorizo and Chickpeas 93 Lemon-Potato Roast Chicken 93 Oriental Roast Chicken with Sausage Fried Rice 92 Roast Chicken with Bacon > ` Ài>` -ÌÕvw } 93 Sinigang sa Sampalok Roast Chicken 41 Spicy Fried Chicken Drumsticks 12 Sticky Baby Back Ribs

6 65 31 29 14 91

Braised Beef and Mushroom Rigatoni Buttered Noodles with Bacon and Poached Eggs Coconut Chicken Noodle Soup Ginger Beef Noodles Mackerel and Sun-dried Tomato Pasta Slow-cooker Paella

Desserts and Sweet Snacks 28 Apple and Mixed Berry Crumble nn ÕÀÀ 7>vyià 70 Lemon Meringue Tart 62 Moist Chocolate Cake 91 Pineapple Upside Down Mango Pudding Cake

53 Strawberry and Chocolate Chip French Toast with Peanut Butter Sauce {n /À « i iÀÀÞ Õvw Ã Ü Ì Cinnamon Crumble

Drinks 13 Irish Cream Milkshake 42 Pineapple-Coconut Slush

Others 69 Garlic, Ham, and Cheese Hasselback Potatoes 65 Grilled Corn Chowder with Cilantro Oil 47 Longganisa, Potato, and Sweet Potato Hash 30 Mushroom Tapa 90 Potato Cheese Balls 53 Tomato and Bacon Skillet Eggs

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

Supermarkets

Restaurants

Others

Metro Supermarket For a list of all branches, see www.metro.com.ph.

Locavore Forbes Town Center, Burgos Circle, Bonifacio Global City, Taguig City (mobile no.: 0906-2858264)

Fabric Bar by Weaves of Asia 3/F Greenbelt 5, Legazpi Street, Makati City (tel. no.: 501-3164)

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.

Fully Booked For a list of branches, see www.fullybookedonline.com.

Pink’s Hotdogs Shangri-la Hotel at the Fort, 30th Street corner 5th Avenue, Bonifacio Global City, Taguig City (tel. no.: 772-1147)

National Book Store For a list of all branches, see www.nationalbookstore.com.ph.

Warung Kapitolyo 83 East Capitol Drive, Kapitolyo, Pasig City (mobile no.: 0917-8009158)

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Pottery Barn Central Square, Bonifacio High Street, 5th Avenue corner 30th Street, Bonifacio Global City, Taguig City (tel. no.: 950-8187); Estancia Mall, Capitol Commons, Meralco Avenue, Pasig City West Elm G/F Estancia Mall, Capitol Commons, Meralco Avenue, Pasig City (mobile no.: 0917-5795326); www.facebook. com/westelmPH

Manilabake

THEIR STORY: Nobody gets as excited talking about bread and its components like Gretchen Lim. Her eyes sparkle, her voice becomes animated, and she leans forward Ì Ì> Ü Ì Ü iÛiÀ >à à iÀ >L ÕÌ y ÕÀ] about baking, about the processes and ingredients that go into this staple. For someone so obsessed with bread though, she admittedly started baking relatively late, sometime in her 20s—starting LÞ Ãi } LÀ Ü iÃ Ì vwVi >Ìià >Ì Ì i corporate job she was in for eight years. (The early signs were there, though: As a child, Gretchen would read baking books; “They were my bedtime stories,” she says.) From that simple beginning, she and her siblings spun out a small biscotti business, and from there, she expanded her range of baked goods. / `>Þ] ̽à > vÕ yi`}i` LÃiÃà ° ƂvÌiÀ « V } Õ« , V >À` iÀÌ i̽à `iw Ì Ûi L Dough, she never looked back. She let her curiosity take her in whatever direction it would lead—to traditional Pinoy breads, Ì y ÕÀà >`i vÀ ` vviÀi Ì >ÌiÀ > Ã] Ì w i ÕÀ «i> LÀi>` ÌiV µÕið - i ÕÃÌ attended a master class in breadmaking in San Francisco, and keeps up a correspondence with Bertinet. With her husband Alvin, Gretchen runs Manilabake

(“It’s a play on ‘Manila Bay,’” she says), with outlets inside their restaurant Serye, though the bulk of her business is through direct orders and online. / i ` vviÀi Vi µÕ> ÌÞ Ã ÜÃp Manilabake breads are beautifully textured and, most importantly, tasty in a way that is impossible to replicate in mass-produced commercial bread. There is a honeysweetened loaf; a tangy sourdough that takes all of three days to make; alongside bonete, bunuelos, and pandesal; and a host of other delights. To the uninitiated, it can be a revelation: that bread can be so delicious, and so varied, on its own. And when it comes to her, she continues to w ` Ü>ÞÃ Ì Li > >âi`] Ì ] >Õ V } Ì experiments with all kinds of freshly milled y ÕÀÃ] > ` Ì> } >L ÕÌ Ì i }Ài>Ì ` vviÀi Vi when using ingredients that are fresh, “like food is meant to be.” Why did she focus on bread, given the wealth of food out there? There’s only the tiniest of pauses. “With bread, it’s really organic,” she says. “And by ‘organic,’ I mean it has a life of its own; it’s alive.”

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MANILABAKE is available at Serye in Quezon Memorial Circle, Quezon City and Santana Grove, Sucat, Parañaque. For more details, contact mobile no. (0998) 2718109 or visit Manilabake on Facebook.

PHOTOGRAPHY: DAIRY DARILAG. STYLING: IDGE MENDIOLA.

THE PERSON: Gretchen Consunji Lim THE PRODUCT: Filipino and artisanal breads

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