Yummy - Jan/Feb 2017

Pork Chop Rice, Three-cup Shrimp, and more!

EASY MEALS EVERY DAY

JANUARY 2017

TAKES ON GREATTASTING DISHES

HEALTHY RECIPES FOR A BRAND NEW YOU!

FRIED CHICKEN, CARBONARA, AND CHOCOLATE CHIP COOKIES

to cook and eat better in the new year

SALADS

YOU CAN TURN INTO WRAPS

RICE BOWLS

Shrimp Sinigang Pilaf Filled Doughnuts Kale Pesto Pasta Squid Ink Fried Rice with Mussels

USING BROWN, RED, VIOLET, AND BLACK GRAINS

ISSN 1908-5869

01

Chic ken an d

Shrimp Nasi Goreng (pa

) ge 49 9 771 908 5 86002

8 Salads you can turn into wraps

31 Chinese New Year feast

36

PHOTOGRAPHY: PATRICK MARTIRES. FOOD STYLING: MELANIE JIMENEZ. PROP STYLING: PAULYNN CHANG AFABLE.

Healthy takes on comfort food faves

42 Nutritious rice bowls

60 Healthy-eating resolutions for the new year

Grilled Radicchio Salad ­y « Ì «>}i xn®

Features

Beet, Mushroom, and Red Rice Burger (page 50)

36 Hearty vs. Healthy Two takes—one indulgent and the other light—on popular comfort foods 42 Grain Expectations Recipes—from rice toppings to stews—that demonstrate just how versatile rice is 50 Veg Out! No-meat burgers that are just as good as the real thing 52 Cook with Color Dishes that use the freshest, most nutritious ingredients 60 45 Ways to Eat Healthy in 2017 Your handy guide to easy eat-right resolutions

Restaurants 67 Koku 69 Xiu 70 Dish

67

Yummy Lessons 73 Ingredient Spotlight Chickpeas

35 Yummy Ideas

Everyday Recipes

7 - Ì i L Ü Ã] w } wraps, smart baking swaps, and more

20 Family Kitchen Joey de Larrazabal-Blanco’s Mexican-style Baked Sweet Potatoes

Yummy Shopping

40

13 Try this!

Purple corn from Homegrown Organics 14 Shop Spotlight Real Food 15 Pantry Basics Alternative sweeteners 16 Grocery Grab Whole-grain options

21 Biz Whiz Sharlene Tan’s two takes on avocado toast 22 The Sweet Stuff Carmela Villegas-Agosta’s Coco Parfait 23 Healthy Approach Marie Gonzalez’s Spiced Lentils and Rice with Caramelized Onions

17 What’s In Your Cart Buddy Valastro

25 Weekday Cooking " i à «« } L>} v À wÛi 30-minute meals

18 Design with Devi Buji Libarnes’s kitchen

31 Weekend Entertaining Classic Traditions

75 Learn To… Cut vegetables in different ways with Jun Jun de Guzman 76 Master This!

Aileen Anastacio’s Filled Doughnuts 78 6GTTKƂE 6QQN Steamer 79 In the Kid-chen Chicken and Vegetable Pasta Soup 80 Mix & Match En Papillote 82 10 Ideas Yogurt

Departments 5 Letter from the Editor 6 Meet Our Friends 83 Recipe Index 83 Directory 84 Making It The Good Kitchen

I’d like to add more homegrown vegetables to my family’s daily meals.

Taking care of a vegetable garden in my backyard will not only ensure we get fresh ingredients, but will also help encourage my kids to take on household chores and responsibilities.

—Christa Mendiola

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

CONTRIBUTORS %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, Toto Labrador, Patrick Martires, Miguel Nacianceno, Sonny Thakur 94+6'45 Mabel David-Pilar, Ryan Fernandez, Sasha Lim Uy 4'%+2' &'8'.12'45 Lhas Alvarez, Zee Castro-Talampas, Melanie Jimenez, Christa Mendiola, Len Santos-Ding 4'%+2' 6'56'4 Global Culinary and Hospitality Academy

WHAT WHOLESOME INGREDIENT WILL YOU USE MORE OF IN 2017?

SUMMIT MEDIA President Lisa Gokongwei-Cheng Publisher Edna T. Belleza 82 HQT 1RGTCVKQPU Hansel C. Dela Cruz )TQWR 'FKVQTKCN &KTGEVQT Jo-Ann Maglipon Editorial Director Myrza C. Sison &GRWV[ )TQWR 2WDNKUJGT Christine Ongteco-Sandejas +5 CPF #FOKPKUVTCVKXG &KTGEVQT Mags E. Castro Team Publisher Melody Lalata Junior Associate Publisher Jason Yu Executive Assistant Rosalie Arteta Administrative Services Manager Whilma M. Lopez Senior Administrative Assistants Michiel B. Lumabi, Marlyn Miguel-Tomas YUMMY.PH/SUMMIT DIGITAL &GRWV[ &KIKVCN )TQWR 2WDNKUJGT Azaleah Amina C. Rillo Managing Editor Trixie Zabal-Mendoza Senior Multimedia Producer Riell Santos Assistant Food Editor Cat Altomonte Social Media Editor Sasha Tan Staff Artist Audrey Faye Lacsamana Programmer Paul Mangaser ADVERTISING )TQWR #FXGTVKUKPI &KTGEVQT Florence G. Bienvenido Advertising Director, Key Accounts Regie P. Uy Advertising Manager Shiela A. Ogues Key Accounts Specialists Joey Anciano, Junn T. de las Alas, Suzette G. Tolentino Account Managers Honey P. Alesna, George V. Canseco III, Rommel C. Discipulo Advertising Executive Assistant Rita M. Barbacena Key Accounts Assistants Maricel Adaniel, Chinggay M. Cabit, Marie Jo Calubay Advertising Assistant Angel A. San Jose

Tuna because it’s good for the heart— it helps reduce fatty acid and cholesterol build-up in the arteries. I love it grilled or tossed in my pasta sauce.

—Roberlin Rubina, Jr.

TRADE MARKETING Senior Trade Marketing Associates Joylyn Guinto Trade Marketing Assistant Raven Dorado

CREATIVE SOLUTIONS Art Director Dittle De Los Santos MEDIA RELATIONS Media Relations Manager Grace C. Enriquez Media Relations Associate Jensine Q. Bolinao EVENTS DEPARTMENT Associate Marketing Director Arlo Vicencio Assistant Marketing Manager Roberlin Rubina, Jr. 2TQLGEV 1HƂEGT JC Brion Senior Marketing Associate Neil Emerson de Guzman Junior Marketing Associates Katherine Anne Calleja, Nikki Anne Catindig, Mary Joyce Montinola PRODUCTION Production Manager Elizabeth E. Rellis 2TGOGFKC 1HƂEGT Bong Carolino #FXGTVKUKPI 6TCHƂE %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 Peligro Assistant Manager for Export, Online Distribution, Subscription and Direct Sales Ulyssis Javier -G[ #EEQWPVU )TQWR *GCF 5WRGTOCTMGV CPF %QPXGPKGPEG 5VQTG Vivian Manahan -G[ #EEQWPVU )TQWR *GCF $QQMUVQTGU 0GYUUVCPF CPF )/# &KUVTKDWVKQPU Charlotte Barlis Key Accounts Specialists Marjorie Abueme, Harold William Rey, Alfredo Toldeo Jr., Jennifer Tolentino, Melrose Tamboong, May Ann Ayuste Junior Sales Representatives John Lakhi Celso, Julie Dunn Bantan Distributor Specialists Bee Datinguinoo, Elaine Einosas, Eric Ferdinand Gasatan, Robert Revilla, Aeron Nolasco Newsstands Supervisor Joel Valdez #UUKUVCPV 5WDUETKRVKQP )TQWR *GCF Carla Soriano Online Distribution Specialist Mark Jocell Manio Online Admin Associate Annalyn Arambulo Subscription Administrative Assistant Clarissa Malicdem %KTEWNCVKQP #FOKPKUVTCVKXG #UUKUVCPVU Katrina Angelica Boloyos, Lea Sescon 5CNGU %QQTFKPCVQTU Abegail Aller, Jennyfer Marcelo LOGISTICS Logistics Manager Norman Campo .QIKUVKEU 1HƂEGT Lorie Francisco Logistics Supervisors Marx Barroga, Fidel Mitra

Olive oil—it’s very versatile and a good variety adds FGRVJ CPF ƃCXQT to most dishes.

—Sasha Lim Uy

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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.

Bring it on, 2017!

PHOTOGRAPHY: *Ƃ/, Ƃ,/ , - ­*",/Ƃ /®° MAKEUP: Ƃ,Ƃ , Ƃ "° - "/ " " Ƃ/ " Ƃ/ * "½- / °

For us at Yummy, this year is going to be big. Why? Because we’re celebrating our 10th anniversary this March!

To mark the milestone, we’ve got a bunch of activities and special «À iVÌà i` Õ« v À Þ Õ Ì Ã Þi>À° À Ì i wÀÃÌ Ì i iÛiÀ] Üi½Ài bringing you a February issue, making Yummy a true monthly mag!

This means even more easy, everyday recipes you can include in your meal-planning arsenal. Next, since we owe it to our 4 million fans >ViL ] Üi½Ài Ì Þ Liiw } Õ« ÕÀ «À Ì iÕ«] Üi½Ài > à working on a bigger and better Yummy.ph. We want to reach out to a wider food-loving audience because when it comes to the Yummy family, the more the merrier! And last but not the least, keep an eye out for our extra special birthday issue this March. We’re working hard on it and it’ll be packed with one-of-a-kind features you won’t want to miss.

For now, let’s focus on January, shall we? As always, we dedicate Ì i wÀÃÌ ÃÃÕi v Ì i Þi>À Ì i> Ì Þ i>Ì }° " i Ài> Þ i>ÃÞ Ü>Þ Ì i>Ì right is to load your plate with fresh, colorful ingredients (check out the dishes on page 52 and the hearty salads in Yummy Ideas). Now if you still crave for comfort food like creamy pastas and cookies, turn to page 36 for some light, good-for-you versions—our recipe testers have even said that they prefer the healthy takes to the classic recipes! Try them out and let us know what you think.

Finally, don’t forget to celebrate the Lunar New Year on the 28th (we’ve got a sumptuous spread for you on page 31). Even if you’re not Chinese, it’s still another excuse to get together with loved ones and celebrate the year that has just begun.

We can’t wait to see what 2017 has in store for us. Cheers!

Hearty vs.

Healthy (page 36)

Classic Traditions (page 31)

Wrap It Up (page 8)

Paulynn Chang Afable Editor in chief paulynn@yummy.ph

Find us online

facebook.com/ yummymagazine

@yummyph

@yummyph

Meet our friends

MABEL DAVID -PILAR Writer

MARIE GONZALEZ Founder, Kitchen Revolution; Yummy columnist For this issue, I…shared my recipe for spiced lentils and rice with caramelized onions (Healthy Approach, page 23).

What I enjoyed most about my assignment was…caramelizing onions with toasted coriander seeds then throwing in some cilantro—it’s my idea of food heaven! I also love how easy this dish comes together—proof that > i> Ü Ì Ìà v y>Û À ` ià ½Ì have to cost much.

The food trend that I am excited about this year is…the return of local vegetables to the table; pechay and cabbage are just as good as kale. I also hope non-animal-based food becomes even more popular!

A healthy-eating hack I swear by is…i>Ì } > wLiÀ w i` LÀi> v>ÃÌ° Ì½Ã Ì i iÞ Ì making less bad food choices throughout the day. I like starting my day with a serving of oats with chia seeds, nuts, and soy milk, or with wholewheat toast with homemade hummus and avocado, if it’s in season.

I don’t cut down on carbs; instead, I substitute white rice with brown rice, and white pasta with wholewheat or brown rice pasta. I always make sure my plate is 50 percent veggies before I load up on carbs.

For this issue, I…reviewed Koku, one of the latest additions to the vibrant restaurant scene in Salcedo Village, Makati (“It’s a Knockout,” page 67).

What I enjoyed most about my assignment was…getting to try a new Japanese restaurant. Ûi Ü Ì i y>Û ÀÃ v Japanese food can be very delicate and bold at the same time. At Koku, I got to try more of the latter, and you can tell they had fun with their menu.

The food trend that I am excited about this year is… plant-based products that can stand in for meat. I started to see them a bit in 2016, and I hope they become even more popular this year. I’ve discovered small businesses that actually make good meat-free alternatives— think vegan tapa, longganisa, barbecue, burgers, boneless crispy pata, and vegchon!

A healthy-eating hack that I swear by is…eating what I feed my son. I’ve been cooking Ài V V i > ` wà L>Ãi` soups, kalabasa and other vegetables, pancakes, oatmeal, and homemade chicken tocino (salitre-free!). Preparing the same food for the entire family also means I don’t have to spend more time in the kitchen.

SONNY THAKUR Photographer For this issue, I…photographed architect Buji Libarnes’s kitchen in his crash pad in San Juan, La Union (“Small Scale, Big Style,” page 18).

What I enjoyed most about my assignment was…ÃÕÀw } > ` watching Yummy columnist, Devi De Veyra, wipe out.

The food trend that I am excited to try this year is…

American-style barbecue.

I’m really liking the sudden appearance of so many authentic barbecue places in the city. I’ve always enjoyed this type of food, LÕÌ Ì Ü>Ã > Ü>ÞÃ Ã ` vwVÕ Ì Ì get in Manila.

The healthy resolution I want to commit to this year is… to eat less and move more. It should be that simple, but it can get challenging when my schedule gets packed.

A healthy-eating hack I swear by is…trying not to snack mindlessly.

The one thing I am looking forward to in 2017 is…more shoots, for sure! I’ve been away for way too long.

www.yummy.ph

6

January 2017

PATRICK MARTIRES Photographer For this issue, I…shot the cover and the recipe features about rice varieties (“Grain Expectations,” page 42) and fresh healthy ingredients (“Cook With Color,” page 52).

What I enjoyed most about my assignments was…being able to push the shoots forward artistically, and of course, the collaborative process behind them.

My food adventures in 2017 will include…trying out anything new. I am always up for that, as long as it doesn’t require me to line up for hours.

The healthy resolution I want to commit to this year is… getting on my bike more often to burn off what I eat at shoots.

I can’t give up…coffee. I don’t know which of the articles on Ì i i> Ì Li iwÌÃ v V vvii consumption are true, but I believe it’s what keeps me going, particularly during shoots.

One thing I am looking forward to in 2017 is…my son attending school and discovering a new chapter in our lives.

Yummy

ideas Smoothie Bowl You’ll need four components, which you can play around with.

All you have to do is whiz one of each of the following in a blender until smooth: THE BASE U 1 frozen banana plus

½ cup frozen berries

THE LIQUID U ½ cup apple juice U ½ cup cranberry juice U ½ cup almond milk U ½ cup plain yogurt THE SWEETENER U 1 to 2 tablespoons agave nectar U 1 to 2 tablespoons honey NUTRIENT BOOSTERS U Small handful of green

vegetables or peeled beets

U Small handful of peeled

seasonal fruit

U 1 tablespoon nut butter U £ Ì>L ië V > À y>ÝÃii`Ã

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

Afterwards, get creative with the toppings and use your favorite seasonal fruit, wholegrain cereal, dried fruit, seeds, or puffed grains.

The sky’s the limit when it comes to decorating your smoothie bowl!

Super bowl Smoothie bowls are on-trend and it’s easy to see why. These colorful concoctions are chock-full of fresh fruit and tasty toppings, and are a breeze to whip up. Here’s a quick guide to freestyling your own super snack.

www.yummy.ph

7

January 2017

CRABBY DAYS Japanese Crabstick Salad

Make the dressing: Whisk together Š³ cup Japanese mayonnaise, 1 tablespoon chili soybean paste (tobanjang), Š³ cup rice wine vinegar, and ¼ teaspoon toasted sesame oil until well combined.

Toss together 1 bag mixed salad greens, 1 cup shredded crabstick (kani), and 1 large cucumber (seeded, cut into strips). Toss salad with dressing. Top with crushed Japanese rice crackers, if desired. If using in a wrap, divide salad into 4 portions and wrap in

KPEJ ƃQWT VQTVKNNCU (warmed).

SOMETHING FISHY Seared Sesame Tuna Salad

Wrap it up Have a healthy and hearty salad for lunch.

These options make for super wraps, too!

Make the dressing: Whisk together ¼ cup soy sauce, 1 teaspoon wasabi paste, 1 teaspoon sesame oil, ½ cup rice wine vinegar, and 1 tablespoon brown sugar until well combined. Season 1 (500-gram) tuna steak with salt and freshly cracked black pepper to taste. Heat 1 tablespoon vegetable oil until it begins to shimmer. Sear tuna for 30 seconds to 1 minute on each side or until sides are brown but inside is still pink. Cool for 5 minutes then slice into ½-inch-thick pieces.

Toss together 1 bag mixed salad greens and prepared dressing. Top with crispy garlic, if desired, and toasted black UGUCOG QT UWPƃQYGT UGGFU. If using in a wrap, divide salad into 4 portions and wrap in KPEJ ƃQWT tortillas (warmed).

OPA! Greek Roasted Chicken Salad

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

Make the dressing: Whisk together ½ cup extra virgin olive oil, ¼ cup white wine vinegar, juice from 1 lemon, 1 teaspoon whole-grain mustard, ½ teaspoon dried oregano, 1 clove garlic (grated), salt, and pepper until well combined. Toss together ½ cup drained pitted green olives, ¼ cup sliced roasted red peppers, 1 bag mixed salad greens, 500 grams roasted chicken breast (shredded), ½ cup crumbled feta cheese, and prepared dressing until well coated. Top with fresh or grilled red onion rings, if desired. If using in a wrap, divide salad into 4 portions and wrap in

KPEJ ƃQWT VQTVKNNCU (warmed). www.yummy.ph

8

January 2017

MS BOTTO

UP!

Chia Cucumber Cooler

Watch it!

This tasty drink is as good for you as it is refreshing.

Think of the chia seeds as mini sago pearls packed with antioxidants.

ChefSteps ChefSteps is what you get when you bring a handful of cooking geeks together to come up with their own online cooking show.

Their fascinating YouTube channel and phone app are packed with videos and recipes about perfecting your favorite dishes by way of expert techniques and a little bit of science. Learn how to cook steak using a sous vide machine, make y ÕÀ iÃÃ V>ÀÀ Ì V> i] > ` w}ÕÀi ÕÌ iÝ>VÌ Þ Ü >Ì makes for the best bacon ever. For more tips and tricks, visit youtube.com/ user/chefsteps.

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

Mix 4 tablespoons chia seeds with 8 tablespoons warm water. Soak for 10 to 15 minutes or until hydrated. Divide chia seeds evenly among 4 serving glasses.

Evenly top with 3 cups coconut water and ½ cup freshly squeezed lemon juice.

Garnish with thinly sliced cucumbers. Serve chilled. Serves 4.

Big boost

Feeling down and out after the holidays? Give yourself a boost with a little help from Cocio Energy! This all-natural i iÀ}Þ `À ] Ü V V ià V V >Ìi > ` V vvii y>Û ÀÃ] tastes just like Cocio’s classic chocolate milk, but with the added bonus of guarana, a South American seed with twice as much caffeine as coffee. Who knew an energy drink could taste this good? Available at 7/11 stores.

www.yummy.ph

9

January 2017

We Asked

Super saucy

You!

If you thought that Goldilocks Ü>à ÕÃÌ >L ÕÌ yÕvvÞ V> ià > ` ÃÌ>« i * Þ ` à iÃ] Ì >}> t / i LÀ> ` Ã Ü > } Ìà Ü>Þ Ì Þ ÕÀ «> ÌÀÞ Ü Ì Ì i introduction of its bottled sauces.

7 iÌ iÀ Þ Õ½Ài } v À à i heat through their sweet chili sauce À Ü> Ì > L Ì v â } Û > their spiced vinegar] ` V à has got a saucy dip for you.

Available at Goldilocks branches nationwide.

What’s your favorite quick and easy vegetable recipe?

I love a quick veggie stir-fry!

> i V À the cob! The trick is to use Ü Ìi V À > ` Ì Ì Ài Ûi the husk before cooking it.

For a super quick corn snack, ÃÌi Ì i ÕÃ Ü Ì Ü>ÌiÀ > ` â>« Ì i VÀ Ü>Ûi } v À > viÜ ÕÌiÃ] ÌÕÀ } the cob every 30 seconds.

Take shiitake mushrooms, baby corn, carrots, green beans, cabbage, broccoli, onions, and garlic and vÀÞ ÛiÀ } i>Ì Liv Ài Ãi>Ã } Ü Ì oyster sauce, sugar, salt, and pepper. It’s colorful, has no meat, and is so tasty.

—ƂÀ Ã > >ÌV >

— >Ã> Û> ÕÌ iÀÀiâ

No one should take a good old-fashioned casserole for granted. Just slice up your favorite vegetables (I like to use zucchini, tomatoes, onions, and eggplant) and stack Ì i Õ« Ì w > V>ÃÃiÀ i ` à ° À ââ i }i iÀ ÕÃ Þ Ü Ì Ûi > ` L> Ã> V Û i}>À] > ` Ì i ëÀ i Ü Ì Ã> Ì] «i««iÀ] > ` Ì> > iÀLð / « Ü Ì LÀi>`VÀÕ Là > ` Ì i LiÃÌ V iiÃi Ì >Ì Þ Õ V> w `° > i Ì i Ûi until the top is perfectly golden and melted. Voila!

The easiest dish I can think of is bulanglang. ̽à >`i Ü Ì } }iÀ] squash, string beans, eggplant, and malunggay, sautéed and simmered until Ìi `iÀ° Ƃ`` > viÜ `À «Ã v patis and you’re done.

—Steph Arnaldo

—, Ìâ >

i Õâ >

Next Month's Question:

What your favorite quick chocolatey recipe?

* ÃÌ Þ ÕÀ > ÃÜiÀÃ www.facebook.com/yummymagazine, and check out next month’s issue for your yummy ideas.

PHOTOGRAPHY: Ƃ 7 Ƃ-* ,Ƃ° TEXT: " ° ,1<°

THE BIG

SWITCH

À>Û } v À L ` y>Û Àà LÕÌ ` ½Ì Ü> Ì > Ì i }Õ Ì¶ 7 Grains has got you covered! Their impressive range of healthy food substitutes is all about `i ÛiÀ } `i V Õà iÃÃ Ü Ì ÕÌ Ã>VÀ wV } v `½Ã >ÌÕÀ> } ` iÃð i> Ì LÕvvÃ Ü Li } >` Ì ÃÜ ÌV ÕÌ «À ViÃÃi` V>ÀLà v À Ì i À Skinny Carbs Shirataki Noodles, and liquid seasoning for their Skinny Seasoning Liquid Aminos. Available by order; log on to 7grains.com.ph for information.

www.yummy.ph

10

January 2017

Out of the Box Idea

Oatmeal Pancakes

Skip the instant pancake mix and make your own wholesome version using only four ingredients.

Combine ¾ cup Healthy You rolled oats, 2 bananas (lakatan variety), 2 large eggs, and ½ teaspoon baking powder in a blender; whiz until well combined. Heat a slightly greased pan over medium heat. Pour in ¼ cup batter and swirl pan to form a circle.

Cook until light brown, about 45 seconds per side. Repeat with the rest of the batter. Serve with sliced bananas and maple syrup, if desired. Makes 5 pancakes.

OATMEAL

BANANA

EGG

Bookshelf

BAKING POWDER

PHOTOGRAPHY: MICHAEL ANGELO CHUA (PANCAKES) AND COURTESY OF SUPPLIERS. RECIPE AND STYLING: IDGE MENDIOLA. TEXT: CHINO L. CRUZ.

Sometimes, taking care of your body means having to come up with quick meals that are nourishing.

Toast, Hash, Roast, Mash by Dan Doherty (Fully Booked, P1,300) is a cookbook dedicated to the easy, accessible, and ultimately comforting recipes that the chef of ` ½Ã Li Ûi` ÕV E 7>vyi restaurant enjoys to make in the comfort of home. Look for simple recipes that are sure to satisfy such as Mexican Eggs, and Ricotta, Pear, and Honey on Toast.

Good choices

>Ì } i> Ì Þ ` ià ½Ì >Ûi Ì Li ` vwVÕ Ì° / >Ì½Ã Ü >Ì Ì i Ìi> behind Natural Health believes. The wellness brand carries a line of locally grown and harvested eco-conscious, healthy goods like virgin coconut oil, cacao nibs, and coconut sap sugar.

Available to order at naturalhealth.ph.

www.yummy.ph

11

January 2017

Lighten up THE RIGHT SUBS

Slash calories from your dessert without UCETKƂEKPI ƃCXQT 6T[ VJGUG GCU[ KPITGFKGPV swaps, courtesy of YJQNGUQOG DCMGF IQQFU biz Good Good Cookie.

The swap

NUTRIENT-PACKED FLOUR INSTEAD OF ALL-PURPOSE WORKS FOR:

Cookies, cakes, brownies, breads, pancakes TRY:

U 1 cup whole-wheat y ÕÀ v À 7Š8 cup Ü Ìi y ÕÀ U ¦|³ cup coconut y ÕÀ v À £ VÕ« Ü Ìi y ÕÀ

For each portion v V V ÕÌ y ÕÀ you use, you will need to add an equal amount of liquid.

The swap

NATURAL SWEETENERS AS HEALTHY SUBS FOR SUGAR

The swap

WORKS FOR:

Cookies, cakes, brownies, sweet breads TRY:

U 1 cup unsweetened applesauce for 1 cup white sugar For every cup of applesauce used, reduce the amount of liquid used in the recipe by ¼ cup.

U 2 tablespoons stevia powder for 1 cup white sugar U ½ teaspoon pure vanilla extract for 2 tablespoons white sugar

The swap

FRUITS AS ALL-NATURAL ALTERNATIVES TO FAT WORKS FOR:

Chocolate cookies and cakes, brownies TRY:

U ¾ cup prunes + ¼ cup boiling water (blended) for 1 cup butter U 1 cup mashed bananas for 1 cup butter or oil U 1 cup puréed avocados for 1 cup butter

www.yummy.ph

12

January 2017

“These are easy ways to add more protein and healthy fat to your recipes,” share Madi and Cush.

LIGHTER CRUST AND FILLING OPTIONS WORKS FOR:

Pies, cakes, cookies, breads TRY:

The swap

NATURAL AND DAIRY-FREE BINDERS WORKS FOR:

Cakes, cookies, LÀ Ü iÃ] Õvw Ã

U 1 cup crushed graham crackers for 1 cup cookies (for piecrust) U 1 cup cacao nibs for 1 cup chocolate chips

TRY:

U 1 cup natural peanut butter for 1 cup reduced fat U 1 tablespoon chia seeds + 1 cup water (let sit for 15 minutes) for 1 egg

This lessprocessed form of chocolate adds a good dose of antioxidants to your treats.

PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND STYLING: ANNA FELIPE.

“Soy and buckwheat y ÕÀ >Ài } ` alternatives, too. They’re } wLiÀ > ` nutrients, so you }iÌ Ài L> } for your buck.

Plus, they work for all types of recipes that ÕÃi y ÕÀp Ì just for baked treats,” say Madi Vilela and Cush Robles of Good Good Cookie.

Yummy

shopping

Tr y it !

NUTRIENT-RICH Purple corn, believed to have Lii wÀÃÌ }À Ü {]äää Þi>ÀÃ >} ] is making a comeback—and for good reason! Its deep color is produced by the high amount of anthocyanin present in every cob. A powerful antioxidant, anthocyanin is considered a health booster and natural anti-ager i` Ì > Þ Li iwÌÃpvÀ improving the immune system to the prevention of certain types of cancer. Purple corn is also rich in B vitamins and phytonutrients, and is > }Ài>Ì Ã ÕÀVi v wLiÀ° Ü `iÀ it’s considered a superfood!

Purple power

PHOTOGRAPHY: RIELL SANTOS. STYLING: TRINKA GONZALES. TEXT: ANNA FELIPE.

Elevate your meals with this superfood. Yummy, healthy, and pretty—it tastes as good as it looks!

FLAVOR-FILLED Grown and harvested locally, and distributed by organic-produce purveyor Homegrown Organics, purple corn is GMO-, pesticide-, and preservative-free, and is sourced straight from the farm to «ÀiÃiÀÛi Ìà vÀià iÃà > ` y>Û À° Similar to other purple-hued produce (grapes, berries, and prunes), this variety has a fruity y>Û À] > } Ì > }Ài>Ì Ã >V and the perfect addition to local pickled sides (like atsara) and to native merienda (like ginataang mais). Its chewy texture also works well in salads and easy stir-fries.

PREP MADE EASY Prepping purple corn is so easy!

Simply bring water to a boil, add Ì i V LÃ] > ` L v À Ì Àii Ì wÛi minutes. You can also drink the water used to boil the corn!

Known in Peru as chicha morada, this drink is packed with good-for-you antioxidants.

STORAGE SOLUTION Keep uncooked purple corn in the vÀ `}i v À Ì Àii Ì wÛi `>ÞÃ] À Õ« Ì Îä `>ÞÃ Ì i vÀiiâiÀ°

Organic purple corn (P400/kilo) is available to order from Homegrown Organics. Contact mobile no. 09479570994 for delivery and inquiries.

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January 2017

YUMMY SHOPPING

Real Food is at Molito Lifestyle Mall, Madrigal Avenue corner Commerce Avenue, Alabang, Muntinlupa City (tel. no.: 772-0131; facebook.com/ realfood123).

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Real Food

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Local organic food is the star of the show at this southern health-food enclave.

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January 2017

[1] The Archipelago Food & Beverage Co. superfood trail mix (P95) [2] Coco Heaven turmeric coconut wraps (P325) [3] Radical Organics toasted coconut chips (P145) [4] Farm to Table unsalted butter (P130) [5] Real Food white bean salsa (P245) [6] Hineleban adlai (P350)

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

A

s soon as you enter Real Food’s main space, it becomes clear that the brains behind the operation know what they’re doing. Their beautifully lit storefront is adorned with a farmer’s market’s worth of local produce, while the shelves are lined with a wide assortment v >À` Ì w ` i> Ì Þ > ÌiÀ >Ì Ûià i V V ÕÌ y ÕÀ and cashew Parmesan.

For owners Kat Mañosa and Nicole Fandiño, what began as a lifestyle change eventually grew into a little grocery. The pair started sourcing organic produce for their families during the beginning of the organic-food boom, but when Ì LiV> i >À`iÀ Ì w ` certain organic items like dairy and eggs, they decided to open up a store that had it all and then some.

“The idea of having a place where you can have all of it just seemed logical,” says Nicole.

“I was tired of having to coordinate to get my groceries from all over the place, so we thought of opening the store.”

What started as a personal project turned into a business all about giving back. The store makes it a point to work directly with local farmers, doing away with middlemen, in order to help the farmers earn as much as they can. A majority of the products they carry come from small local businesses that focus on allnatural and organic products.

For Real Food, it’s as much about the people as it is about the produce. Nicole said it best: “There’s a lot of work that goes into running a place like this, but it’s in our interest to help these farmers and «À `ÕViÀÃ] Ì w ` > Ü>Þ > ` make it work.”

P a nt r y

Sweet sensation

B a s ic s

Cut down on your sugar consumption without missing out on sweet treats! These alternatives will keep your ÃÜiiÌ Ì Ì Ã>Ì Ãwi`°

PHOTOGRAPHY: Ƃ Ƃ " 1Ƃ° TEXT AND STYLING:

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A natural sweetener popular in households today, coconut sugar is made from the heated and evaporated sap of the coconut «> ° Ì Ã Ü the glycemic index scale and has only 15 calories «iÀ Ì>L ië ° It’s rich in iron, zinc, calcium, potassium, and > Ì Ý `> Ìð 9 Õ can swap out brown sugar for coconut sugar in recipes because they measure the same, although the latter has a À V iÀ y>Û À° Agave syrup is made from the w ÌiÀi`] i>Ìi` sap of the blue >}>Ûi « > Ì° Ì is one and a half times sweeter than white sugar, but a teaspoon only >à ӣ V> À ið Compared to white sugar, it doesn't cause your blood sugar level to shoot up as much, plus it’s packed with iron, calcium, potassium, and >} iÃ Õ ° Agave syrup is a popular vegan substitute for iÞ° Ì >à > iÕÌÀ> y>Û À `i> v À LiÛiÀ>}ið

Raw honey has a ÃÜiiÌ] y À> y>Û À] and is thicker than pasteurized and w ÌiÀi` iÞ° This superfood has antimicrobial properties and is loaded with iron, calcium, zinc, potassium, antioxidants, and i âÞ ið Ì Ã > à known to promote good digestion and is popular as a remedy for several i> Ì > i Ìð However, make sure not to cook or heat raw honey as it can lose all of Ì iÃi Li iwÌð

Native to North America, maple syrup is made from the boiled sap of maple ÌÀiið Ì L >ÃÌà v only 14 calories per teaspoon and is a good source v > }> iÃi° This natural sweetener is also unlikely to cause blood sugar ë ið * «Õ >À for its distinct taste, this natural sweetener is best for marinades, glazes, and Ã>ÕVið 7 i purchasing maple syrup, choose a `>À V Ài` i° Molasses is a by-product of ÃÕ}>À «À `ÕVÌ ° There are several varieties of molasses in the market, but all are rich in calcium and iron, and } Û Ì> ð It has a unique À V y>Û À] Ü V is sometimes slightly smoky and sometimes L ÌÌiÀÃÜiiÌ° Ì can be used in marinades and sauces, and also v À L> }°

Made from an herb native to South America, stevia is a natural zero-calorie, zeroV>ÀL ÃÜiiÌi iÀ° A little stevia goes a long way—it is 200 times sweeter than white sugar!

It has no impact on blood sugar levels (making it ideal for diabetics), no side effects, and even promotes weight Ãð -ÌiÛ > à > good substitute for sugar, especially when cooking, but make sure to lessen the > Õ Ì Þ Õ ÕÃi°

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January 2017

YUMMY SHOPPING G rocer y

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Wholesome pantry Keep your health in check by stocking up on good-for-you whole-grain ingredients.

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[1] WRAP STAR Planning to go Mexican for your next dinner party?

Keep things light LÕÌ y>Û ÀvÕ Ü Ì wholemeal tortilla wraps, perfect for making burritos and quesadillas. Mission wholemeal wraps, P138.50, Rustan’s Supermarket

[2] GOOD START Load up on toasted whole-grain wheat y> ià v À LÀi> v>ÃÌ Ì keep you energized throughout the day.

This one has dried coconut, bananas, apples, raisins, and hazelnuts in the mix.

Essential Waitrose vÀÕ Ì > ` wLiÀ ViÀi> ] P359, Rustan’s Supermarket

[3] CHIP THRILLS Whether you enjoy them as party appetizers or movienight snacks, these whole-grain toasted chips will satisfy your craving without Ã>VÀ wV } Þ ÕÀ i> Ì ° Wheat Thins toasted chips, P182.50, The Landmark

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[4] EASY SNACKING Want a bite of chocolate but don’t want to ruin your diet?

Choose wholemeal biscuits coated in dark chocolate to satisfy your sweet tooth. McVitie’s dark chocolate digestive cookies, P85, SM Supermarket

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January 2017

[5] PERFECT PASTA With three times Ài wLiÀ Ì > Ì i regular variety, these pasta spirals will keep Þ Õ Ã>Ì Ãwi` Ã> Ã the guilt. Toss the noodles in olive oil and a handful of veggies for an easy side dish.

San Remo wholemeal spirals, P103.50, SM Supermarket

[6] BREAD OF LIFE Nothing beats making food from scratch—and that includes bread.

Get started with a ready-to-bake bread mix featuring stoneground whole grains and honey. Hodgson Mill honey wholewheat bread mix, P229.50, Robinsons Supermarket

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

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WHAT’S THE BEST THING ABOUT BEING A BAKER? It’d probably have to be the smell when I walk into the bakery. The aroma is something I can never get enough of. Walking in there every day and smelling the baked goods is pretty cool.

YOU’RE ALSO AN AVID COOK. WHAT ARE YOUR FAVORITE GO-TO DISHES TO WHIP UP AFTER A LONG DAY? I’m adventurous, so I like to see what’s in the pantry and the fridge and work from there. I can usually turn last night’s dinner into something spectacular. I like to be challenged. I like to be spontaneous.

something like leftover vegetables, you can sauté them with garlic and toss in some pasta. Just add some meat and before you know it, you’ve got a great meal.

YOU’RE A PROUD FATHER. DO YOU HAVE ANY TIPS FOR FEEDING KIDS? I have picky eaters at home!

It’s funny—two of them will eat anything and two of them are picky. What I do with the picky ones is I let them help me cook.

When they feel like they’ve made something, they want to taste it.

I make a pasta with broccoli and anchovies in it, which I love, but getting an eight-year-old kid to eat anchovies isn’t easy. So I let him cook and smash the sardines once, and in the end he tasted it and loved it!

WHAT ARE FIVE THINGS WE CAN FIND IN YOUR FRIDGE RIGHT NOW? Always garlic, basil, onions, milk, and eggs.

THAT’S REALLY ITALIAN ISN’T IT? It is! Actually we jar our own tomato sauce at home, too.

PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT: CHINO L. CRUZ. SPECIAL THANKS TO TLC ASIA.

SPEAKING OF RAIDING PANTRIES, DO YOU HAVE A PARTICULAR PANTRY-STAPLE RECIPE THAT YOU FIND YOURSELF GOING BACK TO? I don’t think so. My cooking always evolves. It could change in an instant. I would say, though, that you could do so much with pasta.

I’m a good pasta cook. If you have

Wh a t ’s I n Your

Ca r t?

Buddy Valastro We asked the Cake Boss for some baking advice, and what he likes to cook for his family in the comforts of home.

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January 2017

WHAT DO YOU LIKE TO COOK WHEN YOU HAVE THE TIME? Every Sunday, rain or shine, no matter what, we make a big pot of Italian tomato sauce—for meatballs, braciola, sausages, everything. It’s our guaranteed go-to Sunday meal. But if it’s the summer, we love to barbecue.

In the fall, we do quite a bit of baking, believe it or not, with all the fresh apples.

ANY TIPS FOR BUDDING BAKERS WHO WANT TO GET IN THE BUSINESS? Every baker needs to learn by experience. You need to practice; you need to master your recipes.

You have to understand the science of it and, over time, you will get better. For people who want to join the industry, I always Ìi Ì i Ì Ü À > L> iÀÞ wÀÃÌ° I’d also recommend you go to culinary school to learn the science of baking. Make sure that baking is what you love because making a cake at home is different from making a hundred cakes a week.

YUMMY SHOPPING

Small scale, big style In his La Union pad, architect Buji Libarnes creates a sense of expanse in a compact space.

-> Õ> p > 1 ½Ã « «Õ >À ÃÕÀw } ÃÌÀ «p Ã Õ `iÀ} } > ÀiÛ> «] `Õi >À}i «>ÀÌ Ì Ì i yÕÝ v Þ Õ }] }Õ } i ÌÀi«Ài iÕÀÃ Ü ½Ûi y V i` Ì Ì i « >Vi Ì ÃiÌ Õ« ÃÌi Ã] V vvii à «Ã] > ` Ì iÀ i>ÌiÀ ið > ` «> Ìi` à } à « Ì Ì Ì iÃi ÌÃ] Ü V >Ài ÕÃÕ> Þ decorated with bold, colorful murals. To this j > }i] >ÀV ÌiVÌ > ` ÃÕÀviÀ Õ L>À ià >``i` > à Vi v ` wi` ` Vi ÌÕÀÞ ÃÌÞ i°

À>Ü Ì -> Õ> ½Ã Ü>Ûià > ` i>ÃÞ viÃÌÞ i] Õ LÕ Ì Ã Ü VÀ>à «>` > ÌÀii à >`i`

«>ÌV v > ` ÕÃÌ > à ÀÌ Ü> vÀ Ì i Li>V ] Ü iÀi i V> Li v Õ ` ÃÌ `>Þà ` } Ü >Ì i ià LiÃÌpÀ ` } Ì i Ü>Ûià À à « Þ Ì> } Ì i Û iÜ] `À > `] Ü i Ì i Ãi> is calm.

For the concept, he married the discreet ià v ` Vi ÌÕÀÞ `ià } Ü Ì Ì i L i > Û Li v Ì i £ Çäà «« i iÀ> Ü i >`>«Ì } Ì i «>`½Ã ÌiÀ ÀÃ Ì Ì i `i > `à v V Ìi « À>ÀÞ Û }° Õ > à VÀi>Ìi` > Ãi Ãi v iÝ«> Ãi > Çä õÕ>Ài iÌiÀ y À « > °

ABOUT THE COLUMNIST

iÛ `i 6iÞÀ>] > v À iÀ editor at Elle Decoration Philippines] Ûià > ` LÀi>Ì ià `ià } ° - i ÛiÃ Ì ÃÌÞ i ià > ` products for the camera, > ` à VÕÀÀi Ì Þ vÀii > V } v À Û>À Õà «ÕL V>Ì Ã° Ƃ L } Ã Ì i Ü À Ã] but for now, follow her on ÃÌ>}À> >Ì J`iÛ `iÛiÞÀ>°

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January 2017

Retro redux Create an organized kitchen infused with retro charm with these choice pieces.

PHOTOGRAPHY: SONNY THAKUR AND COURTESY OF SUPPLIERS.

Opposite page, from top: Buji and Nikki Libarnes in their La Union pad. The kitchen is easily accessible from the rest of the couple’s pad. This page, from top: Vintage décor gives off a retro feel. Buji maximized spaces with wall-mounted drying racks and overhead storage.

FROM TOP: Porcelain dinner plate by Toiletpaper, Garden Barn.

Bookshelf pot rack by Enclume, Crate & Barrel. Acacia 18-inch magnetic wall bar by Schmidt Brothers, Crate & Barrel. Melamine tray by Toiletpaper, Garden Barn. “Roulette Blue Band” dinnerware set, Crate & Barrel.

Wooden bluetooth speakers, www.funktrunk.ph.

Though the space is tiny by his own admission, Buji didn’t let the scale cramp his style, even in the kitchen where only two people can stand comfortably shoulder-toshoulder. Every available space is utilized for storage and for the basic appliances that the master of the house and his wife Nikki need to make light meals.

Ample natural light from the jalousie clerestory windows, combined with a pale palette, brings brightness to the area.

Appliances are neatly tucked into the space, while space-saving overhead cabinetry and wall-mounted drying racks provide utility.

Just like in the pad’s other areas, vintage décor in the kitchen echoes the carefree, L i > Û Li v > 1 ½Ã ÃÕÀw } destination. And with his favorite vinyl track playing in the background, Buji takes you back to the era that shaped the character of his abode.

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January 2017

BY JOEY DE LARRAZABAL-BLANCO

H

TO ROAST PEPPERS,

slice each into quarters and remove seeds. Place, skin side up, on a parchment-lined baking sheet.

Broil until skin has bubbled and has blackened in places. Place peppers in a bowl and cover tightly with plastic wrap; allow to cool. Peel peppers. Use immediately or place in a bottle and pour in oil to cover peppers.

Store in the fridge.

MEXICAN-STYLE BAKED SWEET POTATOES Serves 4 to 6 Prep Time 10 to 15 minutes Cooking Time 1 hour

½ medium white onion, chopped 1 heaping tablespoon chopped fresh cilantro leaves (wansoy)

6 small or 4 large yellow sweet potatoes (kamote), skin-on, scrubbed clean olive oil, to drizzle cilantro leaves (wansoy), to garnish

1 Preheat oven to 400°F. Drizzle sweet potatoes with olive oil and rub to cover each well. Place potatoes on a piece of aluminum foil, fold to seal, then place on a baking tray. Bake for 45 minutes to 1 hour, or until completely soft (a small knife inserted into a potato should easily slide in).

2 Meanwhile, make the Mexican-style chickpeas: Heat olive oil in a pan over medium-high heat. Sauté onions until soft and caramelized. Add garlic; cook until fragrant. Add chickpeas and toss.

Add cumin and paprika; stir until well combined. Season with salt and pepper.

->ÕÌj v À £ Ì Ó ÕÌiÃ Ì > Ü y>Û Àà meld. (If chickpeas look dry, add up to 3 tablespoons water, a little at a time, to moisten.) Adjust seasoning as needed. Set aside.

3 Make the garlic-cilantro yogurt: Mix together all ingredients. Set aside.

4 Make the roasted red pepper salsa: Mix together all ingredients. Set aside.

5 Make a slit lengthwise down the middle of each sweet potato. Top with chickpeas, yogurt, and salsa. Garnish with cilantro. Serve with extra yogurt and salsa on the side.

FOR THE MEXICAN-STYLE CHICKPEAS

1½ tablespoons olive oil 2 small red onions, sliced Î V Ûià }>À V] V ««i` w i Þ 2 (400-gram) cans chickpeas (garbanzos), drained 2 teaspoons ground cumin 2 teaspoons Spanish paprika salt and pepper

FOR THE GARLIC-CILANTRO YOGURT

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.

½ cup Greek yogurt £ Ì Ó V Ûià }>À V] Vi` w i Þ 2 tablespoons chopped fresh cilantro leaves (wansoy) 1 to 2 teaspoons extra virgin olive oil salt FOR THE ROASTED RED PEPPER SALSA

3 medium red bell peppers, roasted, peeled, and chopped 2 large tomatoes, chopped www.yummy.ph

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January 2017

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

appy New Year! I hope you’re all recovering nicely from the revelry and indulgence of the holiday season. Although I’m not really one for strict regimens, I do think January is a good time for a little recalibration after the excesses of the Christmas celebrations.

This month, I’m sharing a satisfying meatless dish that’s easy to add to your menu. For meat-eaters like me, I believe the trick to enjoying vegetarian PHDOV LV WR XVH ÀDYRUV WKDW \RX DOUHDG\ like. This particular dish, for example, UHFUHDWHV WKH 0H[LFDQ ÀDYRUV WKDW P\ husband and I love. I’m a big fan of all the ingredients that go into it—from the sweet potatoes and chickpeas, to the cilantro yogurt and salsa.

Each component of this baked sweet potato dish can work separately, too.

The chickpeas are great piled on pita bread, with a squirt of hot sauce to add a little kick; the salsa can be used to top JULOOHG ¿VK WKH JDUOLF FLODQWUR \RJXUW LV fantastic paired with Indian curries.

I hope you’ll like this as much as I GR , ZLVK \RX D QHZ \HDU ¿OOHG ZLWK DOO things yummy!

BY SHARLENE TAN

he start of a new year is the best time to introduce healthier options to customers because they’re probably looking to get back in shape after feasting over the holidays. My idea? Avocado toast, which has been a popular breakfast menu item in other countries. During a recent trip to San Francisco, I visited a neighborhood café that was popular among locals for their hearty breakfast fare. As I walked to the counter to order, every table I passed had avocado toast, so I couldn’t resist getting one for myself. A few bites into my order, and I was hooked! There was something DERXW WKH FUHDPLQHVV RI WKH PDVKHG DYRFDGR DQG WKH ZDUP IULHG HJJ RQ WRS WKDW PDGH LW D FRPIRUWLQJ FKRLFH IRU P\ ¿UVW PHDO RI WKH GD\ ,Q WKLV dish, I played with that basic avocado toast recipe I tried and loaded it with a few more toppings. Give it a try and start your day right!

BREAKFAST AVOCADO TOAST

Serves 2 Prep Time 10 minutes

freshly ground black pepper

flesh from 1 avocado, mashed 1 tablespoon olive oil 1 teaspoon lemon juice Ã> Ì > ` V y> ià 2 whole-grain bread slices, toasted 2 fried eggs chopped parsley leaves

1 Mash avocado with olive oil, lemon juice, Ã> Ì] > ` V y> ið 2 Spread avocado mixture on toast and top with egg.

3 Garnish with parsley and black pepper.

MEXICAN CORN AND AVOCADO TOAST

PHOTOGRAPHY: MICHAEL ANGELO CHUA. PROP STYLING: PAULYNN CHANG AFABLE.

Serves 2 Prep Time 15 minutes

FOR THE MEXICAN CORN

1 ear sweet corn, grilled, kernels removed, and cooled 1 tablespoon extra virgin olive oil 2 tablespoons unsalted butter 1 teaspoon Cajun seasoning salt and pepper

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.

flesh from 1 avocado, sliced thinly 2 whole-grain bread slices, toasted juice from ½ lime salt and freshly ground black pepper

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January 2017

¼ cup crumbled feta cheese pinch of smoked paprika Ó Ì>L ië à w i Þ chopped fresh cilantro lime wedges, to serve 1 Make the Mexican corn: Combine all ingredients in a bowl. Set aside.

2 Divide avocado slices between bread slices.

Drizzle lime juice and sprinkle salt and pepper on top.

3 Top each with Mexican corn and feta cheese.

Garnish with paprika and cilantro. Serve with lime wedges.

BY CARMELA VILLEGAS-AGOSTA

ere’s an easy way to commit to eating healthier this year: Always eat breakfast! Having a healthy morning meal ensures that you start your day with energy and mental sharpness. Breakfast can even help regulate your appetite.

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COCO PARFAIT Serves 4 Prep Time 20 minutes Baking Time 15 minutes

FOR THE COCO-MANGO GRANOLA

1 cup rolled oats ¼ cup almond slivers, toasted ¼ cup cashew nuts, toasted ¼ cup honey 2 tablespoons brown sugar 3 tablespoons vegetable oil, plus more to grease 2 tablespoons shredded dried coconut 2 tablespoons dried mangoes, sliced thinly

FOR THE COCONUT YOGURT

1 cup plain yogurt ½ cup store-bought coconut cream 3 tablespoons brown sugar

ABOUT THE COLUMNIST

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

FRESH IS BEST

Use your homemade coco-mango granola immediately. Store leftovers in an airtight container, and place in a cool, dry place for up to one month.

www.yummy.ph

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January 2017

1 Preheat oven to 350ºF. Grease a baking pan with oil.

2 Make the coco-mango granola: Combine oats and nuts in a bowl.

Set aside.

3 Combine honey, sugar, and oil in a microwaveable bowl. Heat in 30-second intervals on medium power until sugar is melted. Pour over oat mixture. Spread mixture on prepared baking pan.

4 Bake in the preheated oven until golden and crispy, about 10 to 15 minutes. Let cool for 5 minutes before adding dried coconut and mangoes.

5 Make the coconut yogurt: Combine all ingredients in a bowl; mix until well combined. Adjust sweetness to taste.

6 Assemble the parfait: Fill glass halfway with yogurt. Top with ¼ cup granola and fruits. Repeat to make 3 more parfaits.

PHOTOGRAPHY: MICHAEL ANGELO CHUA. STYLING: ANNA FELIPE.

fruits in season (like papaya, mango, kiwi, and strawberry), cubed

IF YOU CAN’T FIND CORIANDER SEEDS,

BY MARIE GONZALEZ

O

ne of the simplest ways to start eating better and improve your health is to cut down on animal protein and replace it with plant protein. My protein of choice is brown or green lentils—they’re KLJK LQ ¿EHU KHOS FXUE FUDYLQJV DQG GRQ¶W UDLVH \RXU VXJDU OHYHO 3OXV WKH\¶UH VR HDV\ WR FRRN DQG DUH UHDOO\ DIIRUGDEOH WRR ,I \RX¶UH QRW D ELJ IDQ RI EHDQV , SURPLVH that this recipe will change your mind. A tip to make seemingly bland healthy food more ÀDYRUIXO DQG H[FLWLQJ LV WR OLEHUDOO\ VHDVRQ LW ZLWK DURPDWLFV JDUOLF DQG RQLRQV KHUEV and spices. Cooking lentils and rice in one pot makes this dish a complete meal and a snap to make.

This is really one of my favorite dishes EHFDXVH LW ZDUPV ERWK WXPP\ DQG KHDUW When nourishing food is seasoned to SHUIHFWLRQ WKH SUHMXGLFH DJDLQVW DQ\WKLQJ KHDOWK\ ÀLHV RXW WKH ZLQGRZ DQG \RX¶OO discover that developing better eating habits doesn’t have to remain an impossible dream.

simply omit them and add another tablespoon of cumin. If you’re using ground seeds, you don’t need to toast them in oil. Just add them in with the onions.

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

SPICED LENTILS AND RICE WITH CARAMELIZED ONIONS Makes 5 cups Prep Time 15 minutes Cooking Time 30 to 35 minutes ¾ cup dried brown or green lentils ¾ cup brown rice ½ teaspoon coarse salt, plus more to season 1 cup fresh cilantro (wansoy) or parsley, minced (optional), to garnish pepper FOR THE CARAMELIZED ONIONS

2 tablespoons extra virgin olive oil 2 tablespoons whole coriander seeds 1 tablespoon whole cumin seeds 4 cups red or white onions, sliced into thin half-moons 1½ teaspoons coarse salt ½ teaspoon black pepper 6 cloves garlic, sliced thinly (optional)

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.

1 Rinse lentils and brown rice together in a sieve under running water. Drain and place in a medium saucepan. Add 3 cups water and ½ teaspoon salt. Bring to a boil over high heat, then decrease heat to medium-low to simmer, partially covered, until cooked and no water www.yummy.ph

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January 2017

remains in the pot, about 30 to 35 minutes. Do not stir.

(Alternatively, you can cook the lentils and rice in a rice cooker.)

Remove from heat and set aside, covered, for at least 10 minutes.

2 Meanwhile, make the caramelized onions: Heat olive oil in a large skillet over medium-high heat. Add coriander and cumin seeds; let them sizzle and pop until toasty, about 30 to 60 seconds. Mix in onions, salt, and pepper. Decrease heat to medium-low and cook until caramelized, stirring occasionally, about 15 to 20 minutes. If the onions start sticking to the pan, add 1 to 2 tablespoons water and scrape up the brown bits. Add garlic and cook for another 2 minutes. Remove from heat. Set aside ¼ cup of the caramelized onions.

3 Add caramelized onions into lentil mixture and mix. Add cilantro. Season to taste with salt and pepper.

4 Top with remaining caramelized onions and garnish with more cilantro, if desired.

30

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

Skillet Chicken with Spinach and Chickpeas

1 packed cup fresh spinach leaves cayenne pepper

500 grams skinless chicken thigh fillets salt and pepper 1 tablespoon vegetable oil 2 cloves garlic, chopped 1 medium white onion, chopped 1 (420-gram) can chickpeas, drained and rinsed ¦| ³ cup fresh calamansi juice

1 Season chicken with salt and pepper.

2 Heat oil in a large pan over medium heat. Sauté garlic and onions until fragrant. Add chicken and cook for 4 minutes.

Flip to cook the other side.

3 Add chickpeas and calamansi juice. Cover pan and cook for 5 more minutes.

4 Add spinach and cook until wilted. Adjust seasoning.

Sprinkle with cayenne pepper.

PHOTOGRAPHY: PATRICK MARTIRES. PRODUCTION: ZEE CASTRO-TALAMPAS.

Excite your taste buds with different ƃCXQT RCKTKPIU %QQM [QWT HCXQTKVG RTQVGKP YKVJ XGIGVCDNGU [QW FQPoV WUWCNN[ WUGtVJG EQODQ OKIJV LWUV DGEQOG [QWT PGY HCXQTKVG

Serves 3 Prep Time 10 minutes Cooking Time 20 minutes

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January 2017

Serves 4 to 6 Prep Time 15 minutes Cooking Time 15 minutes 1 tablespoon olive oil, plus more to drizzle 1 tablespoon unsalted butter 2 cloves garlic, minced 400 grams large shrimp, peeled and deveined salt and pepper 1 (150-gram) zucchini, chopped 1 (200-gram) head cauliflower, trimmed, florets chopped finely 1½ cups chicken stock or water 1 cup couscous ¼ cup grated Parmesan cheese 2 tablespoons chopped parsley

1 Heat oil and butter in a pot over medium heat. Sauté garlic until fragrant. Cook shrimp until they change color, about 2 minutes.

Season with salt and pepper.

Set shrimp aside.

2 Add zucchini to the pan and cook until soft, about Ó ÕÌið Ƃ`` V>Õ y ÜiÀ and cook for 3 more minutes.

3 Add stock or water, increase heat, and bring to a boil.

Turn off heat. Add couscous; season with salt and pepper.

Stir until well combined.

Cover and steam for about 5 minutes.

4 -Ì À Ì yÕvv V ÕÃV Õð Ƃ`` shrimp, cheese, and parsley.

Season with salt and pepper; mix. Drizzle with olive oil.

Couscous with Shrimp, Zucchini, and Cauliflower This 2017, why not introduce healthy ingredients to your family? Try couscous, a great alternative to rice and pasta. This NKIJV [GV ƂNNKPI FKUJ proves that it can please most palates.

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January 2017

Thai Spicy Eggplant with Pork and Basil Treat your family to a quick trip to Thailand with this fuss-free dish packed with bold ƃCXQTU #FF OQTG EJKNKGU for extra heat!

Serves 3 to 4 Prep Time 10 minutes Cooking Time 15 minutes

1 tablespoon vegetable oil 2 cloves garlic, minced 1 medium white onion, chopped 4 bird’s eye chilies (siling labuyo), chopped 250 grams ground pork 1 teaspoon minced lemongrass 1 teaspoon grated ginger 1 teaspoon fish sauce (patis) 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon oyster sauce 2 medium eggplants, sliced into 2-inch pieces 1 cup Thai basil leaves salt and pepper

1 Heat vegetable oil in a pan over medium heat. Sauté garlic, onions, and chilies until fragrant. Add pork and cook until browned. Stir to separate clumps.

2 Ƃ`` i }À>ÃÃ] } }iÀ] wà Ã>ÕVi] Ã Þ sauce, and brown sugar. Stir to combine and cook for a few more minutes. Add ¦| ³ cup water, oyster sauce, and eggplants. Cover pan and cook until eggplant is soft.

3 Add basil leaves. Adjust seasoning with salt and pepper; stir to combine. Serve immediately with steamed rice.

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Serves 2 to 3 Prep Time 10 minutes Cooking Time 10 minutes

200 grams large asparagus spears, chopped into 2-inch pieces 3 cups cooked white rice

1 tablespoon soy sauce, divided 1 tablespoon fresh calamansi juice ground black pepper 250 grams skinless chicken thigh fillets, sliced into 1-inch cubes 2 tablespoons vegetable oil, divided 2 cloves garlic, chopped 1 medium white onion, chopped

1 Combine half of the soy sauce, calamansi juice, and pepper in a bowl.

Add chicken, mix, and marinate for at least 5 minutes.

2 Heat 1 tablespoon oil in a pan over medium heat. Sauté garlic and onions until fragrant. Set aside half for later. Add chicken and cook until browned.

3 Add asparagus and cook until tender.

Remove from pan and set aside.

4 In the same pan, heat remaining oil.

Add rice and reserved cooked garlic and onions. Season with remaining soy sauce and pepper. Cook until heated through.

5 Divide rice among bowls. Top with chicken and asparagus.

Chicken and Asparagus Rice Bowl Got leftover rice? Toss it with a few fresh ingredients to make a UCVKUH[KPI OGCN +VȤNN DG ready in a jiffy!

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Serves 3 to 4 Prep Time 10 minutes Cooking Time 10 minutes

This week's grocery list

¼ cup fresh calamansi juice 1 teaspoon fish sauce (patis) 2 tablespoons chopped cilantro (wansoy), plus more to garnish ground black pepper 400 grams cream dory fillets, thawed 1 teaspoon vegetable oil 1 tablespoon unsalted butter 2 cloves garlic, smashed

PRODUCE 3 medium white onions 1 large head garlic 1 small knob ginger 2 medium eggplants 1 (200-gram) head cauliflower 1 (150-gram) zucchini 1 medium pack calamansi (at least 35 pieces) 1 small bunch lemongrass 1 small pack bird’s eye chilies (at least 6 pieces) 1 (200-gram) bunch large asparagus spears 1 (200-gram) bag fresh spinach leaves 1 (20-gram) pack Thai basil 1 (20-gram) pack cilantro 1 (20-gram) pack parsley

1 Combine calamansi juice, wà Ã>ÕVi] V > ÌÀ ] > ` pepper in a small bowl.

2 * >Vi wà w iÌà > shallow container. Drizzle half of the calamansi mixture ÛiÀ wà > ` >À >Ìi v À >Ì least 5 minutes.

3 Heat oil and butter in a large pan over medium heat.

Sauté garlic until fragrant.

wà w iÌà v À >L ÕÌ 5 minutes.

4 « wà ÛiÀ > ` V v À 2 to 3 more minutes. Drizzle remaining calamansi mixture ÛiÀ wà ° / « Ü Ì V > ÌÀ °

MEAT, POULTRY, SEAFOOD 750 grams skinless chicken thigh fillets 250 grams ground pork 400 grams cream dory fillets 400 grams large shrimp DAIRY 1 (100-gram) pack grated Parmesan cheese 1 (100-gram) stick unsalted butter STAPLES olive oil vegetable oil soy sauce fish sauce (patis) rice salt pepper brown sugar

CilantroCalamansi Fish Fillets Here’s a quick and JGCNVJ[ ƂUJ TGEKRG to add to your TGRGTVQKTG 5GTXG YKVJ C EWR QH TKEG QT UVGCOGF XGIGVCDNGU

MISCELLANEOUS 1 box couscous 1 small pack oyster sauce 1 (420-gram) can chickpeas cayenne pepper

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4

Regine, Marian Rivera, Alden Richards, Jaclyn Jose,

8

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Co-presented by:

#BonggaSaKusina is available in bookstores, newsstands, and convenience stores for P395

Classic traditions

THE MENU

Host a dinner party to welcome the Lunar New Year. This festive spread, which features timeless, comforting Chinese dishes, will `iw Ìi Þ > i Ì > } Ì Ì Ài i LiÀt

Fried ,>` Ã > i

Three-cup Shrimp

Dan Dan Noodles

Chinese * À « and Easy Egg Fried Rice

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

>V Sesame - Þ Pudding

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January 2017

Fried Radish Cake

Frying the radish cakes gives them a nice golden crust that's a delight to bite into!

Serves 4 to 5 Prep Time 25 minutes, plus cooling time Cooking Time 1 hour 15 minutes 1 Chinese turnip or daikon radish (about 500 grams), grated 4 tablespoons vegetable oil, divided 1 tablespoon dried shrimp (hibe), washed, soaked, and chopped, plus extra to garnish 3 to 5 dried Chinese black mushrooms (tainga ng daga), washed, soaked, and chopped 1 Chinese sausage, diced 1 green onion, chopped, plus extra to garnish £ VÕ« À Vi y ÕÀ 1 tablespoon cornstarch ½ teaspoon salt ½ teaspoon sugar ¼ teaspoon pepper 1 medium egg, beaten oyster sauce (optional) 1 Place grated radish and 1 cup water in a wok or large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so radish does not brown. (The radish will release some liquid; cook until about ¾ cup liquid is left in the pan.) Pour radish

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and liquid into a large mixing bowl. Let cool.

2 Heat 2 tablespoons oil in another pan over medium heat. Add dried shrimp, mushrooms, and sausage; cook for about 5 minutes.

Stir in green onions. Remove from heat. Let cool.

3 Ƃ`` À Vi y ÕÀ] V À ÃÌ>ÀV ] salt, sugar, and pepper to the radish mixture. Mix until well incorporated. Add sausage mixture, making sure to scrape the oil from the pan into the batter.

Mix well and let it sit for about 15 minutes.

4 Prepare a steamer over medium-high heat. Grease a 3x5-inch loaf pan with oil.

5 Ûi L>ÌÌiÀ > w > ÃÌ À Ì i pour it into the prepared pan. Place pan in steamer and steam for 50 minutes to 1 hour. Let cool for 30 minutes to allow radish cake to set.

6 Loosen sides with a spatula and transfer cake to a cutting board. Dip a sharp knife in water and slice loaf into ½-inch-thick pieces. Chill.

7 Heat remaining oil in a nonstick pan over medium heat. Dip radish cakes in egg then fry on both sides until golden and crispy.

Sprinkle with toasted hibe and chopped green onions.

Serve with oyster sauce.

Three-cup Shrimp

The popular three-cup sauce isn’t LWUV HQT EJKEMGP 6T[ KV YKVJ UJTKOR ECNCOCTK QT ƂUJ ƂNNGVU VQQ Serves 4 to 5 2TGR 6KOG 15 to 20 minutes %QQMKPI 6KOG 10 minutes

¤ VÕ« ÃiÃ> i ] ` Û `i` £ >À}i à À «] ÌÀ i` £ä V Ûià }>À V] V ««i` x ­Ó V ® « iVià } }iÀ] à Vi` Ì Þ ½ cup light soy sauce ¤ VÕ« Ü Ìi À Vi Ü i Ó Ì>L ië à ÃÕ}>À Ó VÕ«Ã vÀià / > L>à À Vi À À Vi ` iÃ] Ì ÃiÀÛi

Black Sesame Soy Milk Pudding

Here's a light and refreshing treat to end your Chinese feast. +H [QW ECP V ƂPF DNCEM UGUCOG RCUVG [QW ECP OCMG [QWT QYP D[ EQODKPKPI GSWCN RCTVU VQCUVGF DNCEM UGUCOG UGGFU CPF JQPG[ KP a food processor.

1 i>Ì ¥ VÕ« ÃiÃ> i > >À}i Ü ° -Ì À vÀÞ Ã À «Ã Õ Ì Ì iÞ V > }i V À > ` >Ài VÀ ë Ì i ÕÌà `i] >L ÕÌ Ó Ì Î ÕÌið Ƃ`` }>À V > ` } }iÀÆ V v À £ Ài ÕÌi° 2 * ÕÀ Ài > } ÃiÃ> i ] Ã Þ Ã>ÕVi] > ` À Vi Ü i° ,i`ÕVi i>Ì Ì i` Õ Ü] V ÛiÀ] > ` à iÀ v À x ÕÌið 3 -Ì À ÃÕ}>À Ì i L>à ° - iÀ v À Ó Ài ÕÌið ,i Ûi vÀ i>Ì° -iÀÛi Ü Ì À Vi À À Vi ` ið

Serves 4 to 5 2TGR 6KOG 30 minutes, plus chilling time %QQMKPI 6KOG 1 minute £ Ì>L ië Õ y>Û Ài` }i >Ì « Ü`iÀ ¥ VÕ« Õ ÃÜiiÌi i` L >V ÃiÃ> i «>ÃÌi ­>Û> >L i Ƃà > specialty shops) ¹|³ VÕ« ÃÕ}>À £¥ VÕ«Ã Ã Þ ¤ Ìi>ë } }iÀ Õ Vi ¹|³ VÕ« Ü «« } VÀi> ] Ü ««i` Ì Ã vÌ «i> à 1 -«À i }i >Ì « Ü`iÀ ÛiÀ Ó Ì>L ië à Ü>ÌiÀ > L Ü ° -iÌ >à `i° 2 7 Ã Ì }iÌ iÀ ÃiÃ> i «>ÃÌi > ` ÃÕ}>À > i` Õ L Ü ° 7 Ã Ã Þ ] > ÌÌ i >Ì > Ì i] Ì i >`` } }iÀ Õ Vi° 3 i Ì }i >Ì > ` ÕL i L iÀ ÛiÀ à iÀ } Ü>ÌiÀ Õ Ì V « iÌi Þ ` Ãà Ûi`° Ƃ`` Ì Ã Þ ÝÌÕÀi > ` ÃÌ À° 4 -iÌ L Ü Ü Ì Ã Þ ÝÌÕÀi > >À}i L Ü Ü Ì Vi` Ü>ÌiÀ° ` Ü ««i` VÀi> Ì Ã Þ ÝÌÕÀi° -Ì À Ã Ü Þ Õ Ì ÝÌÕÀi Ì V i à à } Ì Þ° 5 * ÕÀ Ì VÕ«Ã > ` ÀivÀ }iÀ>Ìi v À Ó Ì Î ÕÀð

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Dan Dan Noodles 5OQMGF VQHW IKXGU VJKU FKUJ C PKEG ƃCXQT RTQƂNG VJCV IQGU YGNN YKVJ KVU QXGTCNN URKEKPGUU 5GTXGU 4 to 5 2TGR 6KOG 15 minutes, plus soaking time %QQMKPI 6KOG 10 minutes 12 dried shiitake mushrooms, soaked in warm water for 20 minutes or until softened (14 6*' 5#7%'

6 tablespoons soy sauce 1½ tablespoons Chinese sesame paste (available in Asian specialty stores) or tahini 3 tablespoons Chinese black rice vinegar or good-quality balsamic vinegar 6 tablespoons chili oil 2 tablespoons sesame oil 1 tablespoon sugar 1½ teaspoons ground Sichuan pepper (available in Asian groceries) 3 cups dried Chinese egg noodles, cooked according to package

` ÀiVÌ Ã] Ô|³ cup cooking water reserved 1 tablespoon peanut oil 2 cloves garlic, minced 1 teaspoon minced ginger 1 bunch green onions, white and green parts chopped £ VÕ« Ã i` Ì vÕ] V ««i` w i Þ (available in Asian specialty stores) 1 tablespoon Chinese rice wine or dry sherry ½ teaspoon salt ¼ cup dry-roasted peanuts, V ««i` w i Þ Chinese parsley (kintsay), to garnish (optional)

1 Drain mushrooms and squeeze out iÝViÃÃ Ü>ÌiÀÆ V « w i Þ > ` ÃiÌ >Ã `i° 2 Make the sauce: Whisk together all }Ài` i ÌÃ > ` Ô|³ cup cooking water in > i` Õ L Ü ° 3 Pour half of the sauce over noodles; Ì ÃÃ Üi Ì V >Ì° /À> ÃviÀ Ì > « >ÌÌiÀ° 4 Heat peanut oil in a large wok or

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January 2017

à iÌ ÛiÀ i` Õ } i>Ì° ->ÕÌj garlic, ginger, and green onions (white parts); cook until fragrant, about Îä ÃiV `ð Ƃ`` Õà À à > ` Ì vÕÆ ÃÌ À vÀÞ v À Ó Ì Î ÕÌið -Ì À Ài > } Ã>ÕVi > ` À Vi Ü i° -i>Ã Ü Ì Ã> Ì° 5 Spoon tofu-mushroom mixture over noodles, sprinkle chopped green onions (green parts) and chopped «i> ÕÌÃ Ì «° >À Ã Ü Ì kintsay, v `ià Ài`°

Chinese Pork Chop and Easy Egg Fried Rice

When it comes to feeding big appetites, you can do no wrong with this well-loved combo.

Serves 4 to 5 Prep Time 1 hour, plus marinating time Cooking Time 30 minutes 500 grams pork tenderloin or pork spare ribs, cut into ½-inch-thick slices 1 large egg 1 tablespoon cornstarch ½ teaspoon Shaoxing wine ½ teaspoon salt vegetable oil, to deep-fry 1½ tablespoons tomato ketchup ½ tablespoon plum sauce ½ tablespoon chili sauce ¼ teaspoon hoisin sauce 1 tablespoon Worcestershire sauce 1½ tablespoons black vinegar 1½ tablespoons sugar « V v iÃi wÛi ë Vi « Ü`iÀ 1 teaspoon toasted sesame seeds FOR THE FRIED RICE

5 large eggs ¼ teaspoon smoked paprika ¼ teaspoon ground turmeric 3 tablespoons vegetable oil, divided £ i` Õ Ü Ìi ] V ««i` w i Þ ¤ Ài` Li «i««iÀ] V ««i` w i Þ 5 cups day-old white rice

½ cup frozen peas, thawed 1½ teaspoons salt ¼ teaspoon sugar ¼ teaspoon black pepper 2 stalks green onion, chopped

1 Pound pork with a meat mallet or the back of a kitchen knife until tender.

Combine egg, cornstarch, Shaoxing wine, and salt in a bowl. Add pork and marinate for 30 minutes.

2 Heat oil in a deep frying pan. Deep-fry pork until golden brown and slightly crisp, about 5 minutes. Drain on paper towels and set aside.

3 Combine ketchup, plum sauce, chili sauce, hoisin sauce, Worcestershire sauce, L >V Û i}>À] ÃÕ}>À] wÛi ë Vi « Ü`iÀ] and 2 tablespoons water in a saucepan.

Bring to a boil then lower heat to simmer.

Add pork and toss until well coated.

Sprinkle with sesame seeds. Transfer to a platter and keep warm.

4 Make the fried rice: Beat 3 eggs in one bowl. Beat remaining eggs in another bowl with 2 tablespoons water, paprika, and turmeric. Set bowls aside.

5 Heat 2 tablespoons oil in a wok over medium-high heat. Add the 3 beaten eggs

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and cook until set. Remove from heat.

Slice into strips and set aside.

6 Heat remaining oil in the same wok over high heat. Add onions and bell peppers; stir-fry for 1 to 2 minutes. Add rice; stir-fry for 2 minutes, breaking up clumps. Pour in beaten egg-spice mixture; stir-fry for about 1 minute or until grains are coated in egg. Add peas; stir-fry for 1 more minute.

Season with salt, sugar, and black pepper; mix well. If rice looks dry, sprinkle some water or chicken stock, making sure to break up any clumps. Mix in egg strips and green onions. Serve with pork.

a r a n o b Car

Making this pasta dish from scratch is easier than you think.

It’s loaded with everything that kids and kids at heart love—bacon, cheese, cream, and mushrooms!

Serves 6 Prep Time 15 minutes Cooking Time 15 minutes

yolks from 9 large eggs 2 cups heavy cream, divided 1 cup grated Parmesan cheese, plus more to garnish 2 cups chopped bacon Ó Ìi>ë à w i Þ chopped garlic 1 cup sliced fresh button mushrooms 500 grams spaghetti, cooked according to package directions salt and pepper

1 Whisk egg yolks, cream, and Parmesan cheese in a bowl until well combined. Set aside.

2 Heat a nonstick pan over medium heat. Cook bacon until crisp and fat is rendered, about 4 minutes. Set bacon aside.

3 Sauté garlic in the same pan until browned. Add mushrooms and cook for 3 minutes.

4 Toss in spaghetti until heated through. Remove from heat.

5 Immediately pour egg mixture over noodles and toss until well coated. Season with salt and pepper. Top with bacon and extra Parmesan cheese.

Y E R H A T

V

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January 2017

VS

This creamy favorite can actually be made healthier. It’s as easy as adding greens, omitting the cream, and swapping out cheese for lemon zest.

Serves 6 Prep Time 15 minutes Cooking Time 15 minutes yolks from 5 large eggs 1 teaspoon salt ½ teaspoon freshly ground black pepper £ Ìi>ë w i Þ }À>Ìi` lemon zest, plus more to garnish 2 tablespoons vegetable oil 1 cup cubed lean bacon 1 cup sliced fresh button mushrooms 6 medium zucchini, cut into thin, noodle-like strips using a mandoline or peeler 250 grams spaghetti, cooked according to package directions

1 Whisk egg yolks, salt, pepper, and lemon zest in a bowl until well combined. Set aside.

2 Heat oil in a pan over medium heat. Cook bacon until crisp and fat is rendered, about 4 minutes. Set some bacon aside for topping.

3 Lower heat and sauté mushrooms for 3 minutes. Toss in zucchini and spaghetti and cook until heated through.

4 Immediately pour egg mixture over zucchini and noodles.

Mix until a thick, glossy sauce forms, about 4 minutes. Top with reserved bacon and extra grated lemon zest.

Photography by Michael Angelo Chua Recipes by Christa Mendiola Styling by Idge Mendiola

healthy www.yummy.ph

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January 2017

TO MAKE GRAVY,

Secret’s out! The trick to making your golden fried chicken extra KPFWNIGPV KU FKRRKPI KV KP JQV OGNVGF DWVVGT ;QWȣF DGVVGT DGNKGXG KV

melt ½ cup unsalted butter in a pan over medium heat. Add ¤ VÕ« y ÕÀ ÝÌÕÀi ­ÕÃi` v À breading); whisk until toasted, about 5 minutes. Pour in 3 to { VÕ«Ã V V i ÃÌ V Æ Ý Õ Ì thick. Season with 1 teaspoon liquid seasoning.

5GTXGU 6 Prep Time 15 minutes, plus marinating time Cooking Time 35 minutes

Crispy

Golden

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1 kilo chicken pieces 1 cup buttermilk Ó VÕ«Ã > «ÕÀ« Ãi y ÕÀ 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon celery salt or ground oregano 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon black pepper 2 large eggs, beaten vegetable oil, to deep-fry 1 cup butter, melted

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January 2017

1 Combine chicken and buttermilk in a bowl. Marinate, covered, in the refrigerator for 30 minutes.

2 L i y ÕÀ] }>À V powder, onion powder, celery salt, baking powder, salt, and pepper in a bowl. Reserve ½ cup for gravy (see tip).

3 Ài`}i V V i y ÕÀ mixture, then dip in egg.

Ài`}i y ÕÀ ÝÌÕÀi >}> ] shaking off any excess.

4 Heat oil in a deep pot.

Deep-fry chicken until golden brown, about 10 minutes.

Drain on a wire rack for 5 minutes. Dip in melted butter then let stand for 10 to 15 minutes.

TO MAKE GARLICKY YOGURT DIP,

mix together ½ cup plain yogurt, ½ cup mayonnaise, £¤ Ì>L ië à w i Þ chopped garlic, 1 teaspoon salt, and ½ teaspoon ground black pepper.

#EJKGXG VJCV ETKUR[ IQNFGP EQCVKPI YKVJQWV HT[KPI %QCVKPI VJG EJKEMGP KP EQTPƃCMGU CPF DCMKPI KV KP VJG QXGP YKNN IKXG [QW VJG UCOG TGUWNV -GGR VJKPIU JGCNVJ[ D[ UGTXKPI KV YKVJ C ICTNKEM[ [QIWTV FKR Serves 6 Prep Time 15 minutes, plus marinating time Cooking Time 30 minutes olive oil, to grease ½ cup plain yogurt 1 teaspoon salt ½ teaspoon black pepper 1 tablespoon crushed garlic

£ V V i LÀi>ÃÌ w iÌà ¤ VÕ« > «ÕÀ« Ãi y ÕÀ 1 teaspoon sweet paprika 2 large eggs, beaten lightly Ó VÕ«Ã VÀÕà i` V À y> ià 1 Preheat oven to 350ºF. Line and grease a baking sheet with olive oil.

2 Combine yogurt, salt, pepper, and garlic in a bowl. Add chicken

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January 2017

and marinate, covered, in the refrigerator for 30 minutes or overnight.

3 L i y ÕÀ > ` «>«À > > L Ü ° Ài`}i V V i y ÕÀ mixture, then dip in egg. Dredge V À y> iÃ Õ Ì Üi V >Ìi`° Arrange on baking sheet.

4 Bake in the preheated oven until crisp and golden, about 25 to 30 minutes.

Can this classic get any better? Yes, it can! We show you how to elevate this well-loved treat. One batch won't be enough!

Makes 24 Prep Time 40 minutes, plus chilling time Baking Time 8 to 10 minutes

½ teaspoon salt Ó VÕ«Ã > «ÕÀ« Ãi y ÕÀ ¾ cup semisweet chocolate chips ½ cup dark chocolate chips

¾ cup unsalted butter, softened 1 cup brown sugar ½ cup white sugar 1 large egg yolk from 1 large egg 2 teaspoons vanilla extract 1 teaspoon instant coffee powder 1 teaspoon baking soda 2 teaspoons cornstarch

1 Cream butter and sugars in a large bowl. (Alternatively, you can do this using an electric ÝiÀ wÌÌi` Ü Ì Ì i «>`` i attachment.)

2 Add egg, egg yolk, and vanilla extract; stir to combine. Add coffee powder, baking soda, V À ÃÌ>ÀV ] Ã> Ì] > ` y ÕÀÆ Ý until dough comes together.

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3 Fold in chocolate chips. Cover with plastic wrap and chill for at least 1 hour or overnight.

4 Preheat oven to 350ºF. Line 2 baking sheets with silicone mats or parchment paper.

5 Scoop out dough using a small ice cream scooper and place on prepared baking sheets, spacing them about 1½ inches apart.

6 Bake in the preheated oven for about 8 to 10 minutes, rotating pans halfway through baking to ensure even cooking. Let cool completely on baking sheets before serving.

TO MAKE OAT FLOUR,

place rolled or quickcooking oats in a blender or food processor and process until powdery in texture.

Cookies can be good for you! We show you how with just a couple of ingredient substitutions. You won’t taste the difference.

Makes 18 Prep Time 40 minutes, plus chilling time Baking Time 8 to 10 minutes ½ cup unsalted butter, softened Ô|³ lightly packed cup brown sugar 1 large egg yolk from 1 large egg 2 teaspoons vanilla extract 1 teaspoon baking soda 2 tablespoons cornstarch ½ teaspoon salt

£¤ VÕ«Ã >Ì y ÕÀ ­Ãii Ì «® £ VÕ« > «ÕÀ« Ãi y ÕÀ 1 cup dark chocolate chips 1 Cream butter and sugar in a >À}i L Ü ° ­Ƃ ÌiÀ >Ì Ûi Þ] Þ Õ can do this using an electric ÝiÀ wÌÌi` Ü Ì Ì i «>`` i >ÌÌ>V i Ì°® 2 Ƃ`` i}}] i}} Þ ] > ` Û> > iÝÌÀ>VÌÆ ÃÌ À Ì V L i° Ƃ`` baking soda, cornstarch, salt, > ` y ÕÀÃÆ Ý Õ Ì ` Õ} comes together.

3 Fold in chocolate chips. Cover

with plastic wrap and chill for at least 1 hour or overnight.

4 Preheat oven to 350ºF. Line 2 baking sheets with silicone mats or parchment paper.

5 Scoop out dough using a small ice cream scooper and place on prepared baking sheets, spacing them about 1½ inches apart.

6 Bake in the preheated oven for about 8 to 10 minutes, rotating pans halfway through baking to ensure even cooking. Let cool completely on baking sheets before serving.

There’s more to rice than you think! Get to know the colorful varieties—from nutty brown to glutinous violet—and learn about their many tasty applications.

Photography by Patrick Martires Recipes by Len Santos-Ding Styling by Rachelle Santos

Red Rice Shrimp Sinigang Pilaf

Here’s a dish for sinigang lovers! Instead of cooking rice in water, DQKN KV KP VCOCTKPF UVQEM VQ IKXG KV C FKUVKPEV UQWT ƃCXQT

Serves 2 to 4 Prep Time 15 minutes Cooking Time 1½ hours

£ w }iÀ V ­siling pangsigang®] Vi`] « ÕÃ more to garnish (optional)

FOR THE TAMARIND STOCK

1 > i Ì i Ì> >À ` ÃÌ V \ Ì> >À ` { VÕ«Ã Ü>ÌiÀ° Lower heat and simmer for Îä Ì {ä ÕÌið -ÌÀ> Õà } a sieve, pressing tamarind to iÝÌÀ>VÌ Õ Vi] Ì > Ã>ÕVi«> ° Ƃ`` Τ VÕ«Ã Ü>ÌiÀ Ì Ì> >À ` Õ Vi° -i>Ã Ì Ì>ÃÌi Ü Ì wà Ã>ÕVi° À } Ì > à iÀ ÛiÀ i` Õ i>Ì° ­9 Õ Ã Õ ` >Ûi >L ÕÌ {¤ VÕ«Ã ÃÌ V °® 2 * >V à À « Ì> >À ` ÃÌ V Õ Ì V i` Ì À Õ} ] >L ÕÌ Ó Ì Î ÕÌið -iÌ >à `i° 3 > i Ì i « >v\ i Ì LÕÌÌiÀ > Ã>ÕVi«> ° ->ÕÌj Ã Õ Ì ÌÀ> à ÕVi Ì° Ƃ`` Ài` À Vi > ` ÃÌ À Ì V >Ì LÕÌÌiÀ°

650 grams fresh unripe tamarind (sampalok), washed wà Ã>ÕVi ­patis) 150 grams medium shrimp, trimmed FOR THE PILAF

2 tablespoons butter £ i` Õ Ài` ] Vi` Ó VÕ«Ã Õ V i` Ài` À Vi £ VÕ« «ii i` > ` ` Vi` taro (gabi) Ó À «i >Ì Ûi Ì >Ì iÃ] ` Vi` Ó VÕ«Ã kangkong leaves, Ã Vi` Ì Ì ÃÌÀ «ÃÆ « ÕÃ Ài i>ÛiÃ] L > V i`

4 Ƃ`` Ì> >À ` ÃÌ V ] Ì>À ] > ` Ì >Ì ið - iÀ] V ÛiÀi`] Õ Ì À Vi à Ìi `iÀ] >L ÕÌ {ä ÕÌið 5 Add kangkong > ` V iÃÆ Ì ÃÃ Ì Ý Üi ° 6 /À> ÃviÀ À Vi Ì > ÃiÀÛ } « >ÌÌiÀ À ` Û `Õ> L Ü Ã° / « Ü Ì Ã À «] L > V i` kangkong i>ÛiÃ] > ` V ið

is a whole-grain À Vi Û>À iÌÞ° Ìà Õà à Ài` LiV>ÕÃi v Ìà > Ì VÞ> V Ìi Ì° Ì is a nutrition powerhouse—it provides 20 «iÀVi Ì v Ì i `> Þ ÀiV i `i` values for magnesium, phosphorus, and ÞL`i Õ p> ` à À V Û Ì> > ` â V° / iÃi unpolished grains V i i` Õ and long-grain varieties, and have a « i>Ã> Ì ÕÌÌÞ y>Û À «iÀviVÌ v À Ã> >`à > ` « >vð

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Purple Rice and Kani Maki *GTGoU C EQNQTHWN GZVTC JGCNVJ[ VCMG QP UWUJK 6T[ KV YKVJ FKHHGTGPV ƂNNKPIU NKMG HTGUJ VWPC QT UCNOQP YKVJ CXQECFQ CPF WPCIK YKVJ UCWVÅGF OWUJTQQOU CPF EWEWODGT Serves 6 to 8 Prep Time 45 minutes %QQMKPI 6KOG 40 minutes FOR THE SUSHI RICE

1 cup glutinous violet rice, cooked according to package directions 2 tablespoons sugar 3 tablespoons Japanese rice vinegar or apple cider vinegar 5 sheets nori (sushi wrapper) FOR THE FILLING

15 pieces thin or 8 pieces thick crabstick (kani), sliced in half lengthwise

½ medium carrot, peeled and sliced into ¦|8-inch-thick sticks (see page 75 for tip) ½ medium cucumber, peeled and sliced into ¦|8-inch-thick strips ½ ripe mango, sliced into ¦|8-inch-thick strips 1 small red bell pepper, cored and sliced into ¦|8-inch-thick strips wà À i ­tobiko) Japanese soy sauce and wasabi paste, to serve

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1 Make the sushi rice: Place hot, freshly cooked rice in a large bowl. Dissolve sugar in vinegar. Pour over rice and mix well. Let cool.

2 Cover a bamboo sushi mat with plastic wrap. Place a nori sheet, shiny side down, on the mat. (Use 1 whole sheet of nori for big rolls and half a sheet for smaller rolls.) With wet hands, spread a thin layer of rice on the nori.

3 Position the long side of the mat nearest you. Arrange 3 crabsticks in a horizontal line on the center of the rice.

January 2017

Ƃ`` > V L >Ì v Ó w } ingredients (like cucumber and mango) beside the crabsticks.

4 Take the long edge of the >Ì] ii« } Ì i w } « >Vi Ü Ì Þ ÕÀ w }iÀÃ] > ` roll into a tight cylinder, using the mat to shape the roll.

Set aside. Repeat with remaining ingredients.

5 Using a sharp knife, trim the edges of the rolls, slice each roll in half, then slice each half into three equal pieces.

6 / « i>V « iVi Ü Ì wà roe. Serve with soy sauce and wasabi on the side.

Serves 4 to 5 Prep Time 15 minutes, plus soaking time Cooking Time 50 minutes 3 whole dried shiitake mushrooms 8 cups vegetable stock or water Îää }À> Ã Ü Ìi wà w iÌ (lapu-lapu, sole, or cream dory), sliced into 1-inch pieces 2 tablespoons grated ginger, divided salt and pepper 1 cup uncooked glutinous violet rice, rinsed 2 teaspoons vegetable oil 1 Chinese sausage, sliced thinly

2 teaspoons dark soy sauce 1 salted egg, peeled and sliced into 8 wedges 5 square wonton wrappers, cut into thin strips and deep-fried 2 tablespoons fried garlic chips 3 tablespoons sliced green onions 1 Soak mushrooms in hot water until soft. Drain and slice into thin strips; set aside. Combine soaking liquid and stock or water to measure 8 cups; set aside.

2 -i>à wà w iÌÃ Ü Ì 2 teaspoons grated ginger, salt, and pepper. Cover and set aside in the refrigerator.

3 Place rice, stock or water, and remaining ginger in a large pot.

Simmer over medium-low heat until rice is tender and cooked through, about 40 minutes, stirring occasionally to release starch and prevent grains from sticking. Season with salt and pepper halfway through cooking.

Add more water or stock if congee is too thick. Ten minutes Liv Ài ÌÕÀ } vv i>Ì] >`` wà ° 4 Meanwhile, heat oil in a frying pan and fry sausage until crisp.

Add mushrooms and season with soy sauce. Set aside.

5 Divide congee among bowls.

Top with sausage, mushrooms, salted egg, wonton strips, fried garlic, and green onions.

or Tapol de Oro is an unpolished glutinous rice variety that’s naturally deep violet in color.

Its sticky texture makes it ideal for desserts and native delicacies like rice pudding, puto bumbong, and biko.

Fish

Sausage Purple Rice Congee

Want a unique take on congee? Use glutinous violet rice to give the dish a lovely pop of color.

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January 2017

Serves 3 to 4 Prep Time 15 minutes Cooking Time 1 hour ½ teaspoon Spanish paprika ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon dried oregano 2 tablespoons > «ÕÀ« Ãi y ÕÀ 2 tablespoons olive oil, plus more if needed 2 tablespoons chopped white onions 2 tablespoons chopped red or green bell peppers 1 tablespoon chopped celery 1 large clove garlic, minced

150 grams skinless chicken Ì } w iÌÃ] VÕÌ Ì bite-sized pieces 75 grams andouille or kielbasa sausage, sliced into half-moons ½ cup canned whole tomatoes, including juices 1 bay leaf 4 cups chicken stock or water 75 grams okra, sliced into ¼-inch rounds ¼ teaspoon dried thyme or 10 to 12 sprigs fresh thyme ½ cup uncooked brown rice cayenne pepper chopped parsley, to garnish (optional) 1 Combine paprika, onion powder, garlic powder, salt, «i««iÀ] Ài}> ] > ` y ÕÀ > bowl. Set aside.

2 Heat olive oil in a saucepot.

Sauté onions, bell peppers, celery, and garlic until tender, about 2 to 3 minutes. Set aside.

3 In the same pot, heat more olive oil if necessary. Coat V V i « iVià Ãi>à i` y ÕÀ] shaking off excess. Set aside Ài > } y ÕÀ° *> vÀÞ V V i in batches until golden brown.

Set aside.

4 Ƃ`` ÀiÃiÀÛi` Ãi>Ã i` y ÕÀ to the same pot and stir over low heat to make a roux.

Cook until paste is the color of peanut butter.

5 Stir in sautéed vegetables, sausage, tomatoes, and bay leaf.

6 Slowly add stock or water, stirring well to prevent lumps.

Bring to a boil.

7 Add chicken, okra, thyme, and rice. Cook over low heat until rice and okra are tender, about 30 minutes. Taste and adjust seasoning with salt, pepper, and cayenne pepper.

8 Remove bay leaf. Transfer to a serving bowl and garnish with parsley. Serve hot.

is an unpolished variety with a brown pigment.

It has a chewy texture and a mild ÕÌÌÞ y>Û À° ̽à > excellent source of wLiÀ] Û Ì> Ã] and manganese.

Go for brown rice when preparing garlic fried rice and rice casseroles like arroz caldo.

Brown Rice Gumbo

Chicken

Sausage

Turn to a thick, comforting stew into a complete meal by adding brown rice to VJG OKZ 6JG ƂDGT RCEMGF YJQNG ITCKPU IKXG VJG FKUJ C OKNF PWVV[ ƃCXQT

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January 2017

Red Rice Black Bean Salad Blackened Pork Tenderloin 6JKU TKEG UCNCF KU C U[ORJQP[ QH ƃCXQTU CPF VGZVWTGU 6JG PWVV[ EJGY[ TGF TKEG KU C IQQF EQORNGOGPV VQ VJG OKZ QH DQNF URKEGU

5GTXGU 4 to 6 Prep Time 30 minutes Cooking Time 1 hour FOR THE BLACKENED PORK TENDERLOIN

1 tablespoon brown sugar 1½ teaspoons garlic powder 1½ teaspoons sea salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried thyme 1 teaspoon Spanish paprika 450 grams whole pork tenderloin 1 tablespoon olive oil FOR THE RED RICE AND BLACK BEAN SALAD

1½ cups uncooked red rice ½ cup dried black beans

1 cob corn, husked 1 tablespoon butter, softened 1 medium green bell pepper, cored and diced ½ teaspoon ground cumin ½ teaspoon chili powder juice from 1 lemon 2 tablespoons olive oil salt and pepper ½ cup chopped parsley 1 Make the blackened pork tenderloin: Preheat oven to 450ºF. Combine all seasoning

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6 In another pot, cook black beans in 2 cups water for 40 minutes. Drain and set aside.

7 Brush corn with butter. Grill ingredients in a small bowl. for about 6 to 8 minutes or 2 Pat tenderloin dry with paper until done and slightly charred. towels. Rub seasoning mix all Slice off kernels from the cob. over pork.

8 Toss together red rice, black 3 Heat olive oil in a large frying beans, corn, bell peppers, pan over high heat until almost cumin, and chili powder. smoking. Sear tenderloin on all Drizzle with lemon juice and sides until browned. olive oil; toss well. Season to 4 Transfer to a baking tray and taste with salt and pepper. roast for 15 to 20 minutes in Sprinkle parsley and toss to the oven. Rest for 10 minutes mix well. before slicing. Set aside.

9 Top rice salad with 5 Make the red rice and black sliced tenderloin. Serve bean salad: Cook red rice in warm, chilled, or at room 2½ cups water; set aside. temperature.

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January 2017

Puffed Rice Energy Bars

Tasty and nutritious, this bar is loaded with all-natural ingredients that will power you throughout the day.

Makes 8 rectangular bars or 16 squares Prep Time 15 minutes Cooking Time 2 hours and 10 minutes, plus chilling time 1½ cups cooked white rice (we used dinorado), cooled overnight ¤ VÕ« À>Ü ÃÕ y ÜiÀ Ãii`à ½ cup whole almonds, chopped coarsely 2 tablespoons black sesame seeds vegetable oil, to deep-fry 2 tablespoons extra virgin coconut oil ½ cup honey ¼ cup creamy peanut butter ½ cup semisweet chocolate chips ½ cup shredded unsweetened V V ÕÌ y> ià À vÀià }À>Ìi` coconut (niyog) 3 tablespoons chia seeds 1 Preheat oven to 275 to 300ºF. Line a baking sheet and an 8-inch square pan with parchment paper.

2 Spread rice on prepared baking sheet. Bake until dry, about 2 hours. (You can switch off the oven and leave the rice inside to dry further.)

3 / >ÃÌ ÃÕ y ÜiÀ Ãii`Ã] almonds, and sesame seeds in a dry pan over medium-low heat.

Transfer to a large bowl.

4 Heat oil in a deep frying pan.

Deep-fry dried rice until puffed.

Drain on paper towels. Add rice Ì ÃÕ y ÜiÀ Ãii` ÝÌÕÀi° 5 Mix together coconut oil, honey, and peanut butter in a saucepan over medium-low heat until warm. Add to rice mixture and mix well.

6 Add chocolate chips, coconut y> iÃ] > ` V > Ãii`ÃÆ Ý Üi ° 7 Spread mixture on prepared square pan and press down wÀ Þ° v À Ó ÕÀÃ Liv Ài cutting into bars. Serve chilled.

is brown rice that has been milled to remove the grains’ husk, bran, and germ. The grains are then polished, making them bright, shiny, and white. This process extends the rice’s shelf life and > ÌiÀÃ ÌÃ y>Û À > ` texture. White rice is ÃÜiiÌ y>Û À] Ã vÌ > ` yÕvvÞ ÌiÝÌÕÀi] and available in short-, medium-, and long-grain varieties. Due to its versatility, white rice can be used for all kinds of rice dishes, including paella, risotto, and rice pudding.

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January 2017

Chicken

Shrimp Nasi Goreng

#FF CP GCTVJ[ PWVV[ ƃCXQT VQ VJG ENCUUKE +PFQPGUKCP FKUJ D[ WUKPI DNCEM TKEG KPUVGCF QH YJKVG ;QW ECP CNUQ ITKNN VJG EJKEMGP CPF UJTKOR QP UMGYGTU VQ IKXG VJGO C UOQM[ ƃCXQT is a whole-grain variety with a deep black color that turns dark purple when cooked. It is one of the foods with high levels of anthocyanin, an antioxidant with anti y> >Ì ÀÞ] > Ì viral, and anti-cancer Li iwÌð iÃi lore claims that in ancient times, this variety was reserved for the emperor and his family due to its rich nutritional content. As such, it is also known as forbidden rice. Use long-grain black rice to make fried rice or pilaf, and the glutinous variety for porridge and desserts.

5GTXGU 4 2TGR 6KOG 15 minutes, plus 2 hours soaking time %QQMKPI 6KOG 45 minutes 1 cup black rice, soaked in water for 2 hours 2 tablespoons Japanese soy sauce 2 tablespoons honey 1 tablespoon Sriracha or Asian hot sauce, plus extra to serve 2 tablespoons butter, plus extra as needed 1 cup diced skinless V V i LÀi>ÃÌ w iÌ (1½-inch pieces) ½ cup peeled and deveined medium shrimp

½ medium red onion or 4 shallots, sliced thinly 3 cloves garlic, minced 1 teaspoon shrimp paste (bagoong alamang) 1 medium carrot, minced Ó VÕ«Ã w i Þ shredded cabbage 4 eggs, fried sunny side up thinly sliced bird’s eye chilies (siling labuyo, optional), sliced cucumber, and green onions, to top

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1 Cook black rice in 2½ cups water for about 40 minutes or until tender and water has been absorbed. Set aside to cool completely.

(You can also use brown rice, cooked according to package directions, for this recipe.)

2 Combine soy sauce, honey, and Sriracha in a bowl; set aside.

3 Melt butter in a wok. Add chicken and stir-fry until done.

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January 2017

Add shrimp and cook until pink. Set aside.

4 Add more butter to the pan if needed. Sauté onions and garlic until tender and fragrant.

Add shrimp paste and sauté for a few seconds.

5 Add cooled rice and toss to mix. Drizzle with soy sauce mixture. Toss to mix well. Taste and adjust seasoning.

6 Add carrots and cabbage; turn off heat. Toss to mix.

7 Portion mixture among individual bowls. Top with chicken and shrimp. Top each with a fried egg, chilies, cucumbers, and green onions.

Serve with Sriracha or hot sauce on the side.

Beet, Mushroom, and Red Rice Burger with Chili Mayo

Falafel Burger with Garlic-Herb Yogurt Sauce

Step aside, meat patties. These veggie versions are sure to hit the spot, sans the guilt!

Photography by Aldwin Aspillera Recipes and styling by Chino L. Cruz

VEG OUT! Sweet Potato, Black Bean, and Miso Burger with Avocado

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January 2017

1 Heat 1 tablespoon vegetable oil in a large frying pan over medium-high heat. Sauté beets and garlic until soft and fragrant, about 10 to 15 minutes.

Add mushrooms; cook for 5 to 10 more minutes. Add rice and soy sauce; stir until combined. Remove from heat. Stir in beans, mashing them slightly. Let cool.

2 Divide mixture into six equal portions.

Form each into a ¾-inch-thick patty, packing tightly, and place on a baking sheet. Cover with plastic wrap and freeze for 30 minutes to 1 hour to set.

3 Make the chili mayo: Stir together

6 burger buns, halved and toasted toasted black sesame seeds, to garnish

½ cup rice wine vinegar 1 teaspoon salt 1 tablespoon sugar 2 medium cucumbers, sliced into thin ribbons

FOR THE QUICK PICKLED CUCUMBERS

½ cup Japanese mayonnaise 2 to 3 tablespoons Sriracha £ V Ûi }>À V] }À>Ìi` w i Þ 1 tablespoon rice wine vinegar

FOR THE CHILI MAYO

4 tablespoons vegetable oil, divided 1 cup grated beets 5 cloves garlic, chopped 1½ cups chopped shiitake or portobello mushrooms 1 cup cooked red rice 4 tablespoons soy sauce 1 cup canned red beans, rinsed and drained salt and pepper

Beet, Mushroom, and Red Rice Burger with Chili Mayo

6 medium ripe tomatoes, seeded and diced

FOR THE TOMATO SALSA

¾ cup Greek yogurt Ó V Ûià }>À V] V ««i` w i Þ ¼ cup roughly chopped cilantro ¼ cup roughly chopped parsley juice from half a lemon salt and pepper

FOR THE GARLIC-HERB YOGURT SAUCE

2 (400-gram) cans chickpeas (garbanzos), rinsed, drained, and patted dry ¥ VÕ« > «ÕÀ« Ãi y ÕÀ 4 cloves garlic, crushed and peeled ¾ cup roughly chopped parsley 1 small red onion, chopped roughly 1 tablespoon olive oil ½ teaspoon ground cumin salt and pepper

FOR THE PATTIES

Falafel burger with garlic-herb yogurt sauce

ingredients until combined. Set aside.

4 Make the pickled cucumbers: Bring rice wine vinegar, ¾ cup water, salt, and sugar to a boil in a saucepan over medium heat. Remove from heat and pour over sliced cucumbers in a heatproof bowl.

Cover and let cool. Set aside.

5 Heat remaining oil in a large nonstick frying pan over medium-high heat until oil begins to shimmer. Cook patties in batches until brown and crispy, about 4 to 5 minutes per side.

6 Spread 1 tablespoon chili mayo on the bottom half of each burger bun. Top with patties and pickled cucumbers. Sprinkle toasted black sesame seeds on top then top with remaining burger bun halves.

Makes 6.

1 kilo yellow sweet potatoes (kamoteng dilaw) 2 tablespoons vegetable oil salt and pepper ½ cup canned black beans, rinsed and drained

Sweet potato, black bean, and miso burger with avocado

1 Make the patties: Place all ingredients in a food processor and blend until smooth. Shape mixture into 4 (¾-inchthick) patties. Cover with plastic wrap and set aside.

2 Make the garlic-herb yogurt sauce: In a medium bowl, stir together all ingredients until combined. Season to taste with salt and pepper. Set aside.

3 Make the tomato salsa: Stir together all ingredients in a medium bowl until combined. Season to taste with salt and pepper. Set aside.

4 Heat 1 tablespoon olive oil in a large nonstick frying pan over medium-high heat until it begins to shimmer. Fry patties in 2 batches until brown and crispy, about 4 to 5 minutes per side.

5 Spread 1 tablespoon garlic-herb yogurt sauce on the bottom half of each burger bun. Top with patties and 1 to 2 tablespoons tomato salsa per burger.

Top with remaining burger bun halves.

Makes 4.

1 to 2 tablespoons olive oil 4 burger buns, halved and toasted or 3 pita pockets, halved and toasted

¼ cup roughly chopped parsley 1 medium red onion, diced 2 tablespoons extra virgin olive oil salt and pepper

1 Preheat oven to 350°F. 2 Slice sweet potatoes in half. On a baking sheet, toss sweet potatoes in vegetable oil, and season with salt and pepper. Make sure sweet potatoes are positioned cut side down. Roast in preheated oven for 30 to 40 minutes, or until fork tender. Let cool.

3 -V « ÃÜiiÌ « Ì>Ì yiÃ Ì > medium bowl. Mash until coarse in texture. Stir in beans, rice, miso paste, green onions, pumpkin seeds, ginger, and garlic. Season to taste with salt and pepper. Form mixture into 6 (¾-inch-thick) patties. Set aside.

4 Heat vegetable oil in a large nonstick frying pan over medium-high heat until it begins to shimmer. Fry patties until golden brown and crispy, about 4 to 5 minutes per side. Set aside.

5 Mash together avocado and lemon juice in a small bowl. Season with salt and pepper; mix. Set aside.

6 Place a small handful of arugula on the bottom half of each burger bun. Top with patties, 1 to 2 tablespoons mashed avocado per burger, and a few drops of hot sauce. Top with remaining burger bun halves. Makes 6.

1 cup cooked brown or black rice 2 tablespoons miso paste (we used Japanese shiro miso) 2 green onions, chopped ¼ cup unsalted toasted pumpkin seeds 1 (1-inch) piece ginger, peeled and }À>Ìi` w i Þ £ V Ûi }>À V] V ««i` w i Þ 2 medium avocados, pitted juice from 1 lemon large bunch of arugula or watercress 6 burger buns, halved and toasted hot sauce

Eating food in a myriad of colors is one of the easiest ways to make sure that only the good stuff goes in your body. Get started with these six easy dishes.

COOK WITH COLOR Photography by Patrick Martires Recipes and Food Styling by Melanie Jimenez Prop Styling by Paulynn Chang Afable

Cherry Tomato Toast

Sweet and juicy tomatoes are rich in vitamins A and C, and are loaded with antioxidants. Get your daily dose with this light dish. Add basil leaves HQT C DWTUV QH HTGUJ ƃCXQT

Makes 2 Prep Time 20 minutes Cooking Time 20 to 30 minutes 1½ cups cherry tomatoes 1 tablespoon olive oil ½ teaspoon sea salt FOR THE DRESSING

¼ cup chopped green onions ¼ cup white wine vinegar Ô|³ cup olive oil sea salt and freshly ground black pepper 4 slices bacon, chopped 2 slices country bread 2 tablespoons mayonnaise ¼ cup grated mozzarella cheese green onions, to garnish 1 Preheat oven to 375°F. Line a baking sheet with parchment paper.

2 Toss half of the cherry tomatoes in olive oil on the prepared baking sheet. Sprinkle with sea salt. Roast in the preheated oven for about 20 minutes or until wrinkled and soft. Set aside.

3 Meanwhile, slice the rest of the cherry tomatoes in half. Place in a medium heatproof bowl.

4 Make the dressing: Whisk all ingredients in a small bowl.

Season to taste.

5 Pour dressing over sliced tomatoes. Add roasted tomatoes to the bowl; toss to coat evenly. www.yummy.ph

6 Heat a nonstick pan over medium heat. Fry chopped bacon until crispy.

7 Toast bread until lightly browned. (You can also grill them until grill marks appear.) Spread 1 tablespoon mayonnaise on one side of each slice. Top with bacon and grated mozzarella.

Toast in the oven or toaster oven for about 2 minutes or until cheese is melted.

8 Top bread with tomato mixture. Garnish with chopped green onions, if desired. Serve warm or at room temperature.

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January 2017

Orange Cake

Indulge in a vitamin C-loaded dessert with bright, tangy ƃCXQTU 6JG ECMG KU moist and buttery, CPF KU RGTHGEV YKVJ C EWR QH VGC QT C UEQQR QH XCPKNNC KEG ETGCO

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January 2017

Makes 1 (8-inch) cake Prep Time 15 to 20 minutes Baking Time 20 to 25 minutes £¤ VÕ«Ã > «ÕÀ« Ãi y ÕÀ] plus more to coat pan 1 teaspoon baking powder ¼ teaspoon sea salt ¤ VÕ« Ü i ] at room temperature 1 teaspoon vanilla extract ½ cup unsalted butter 1 cup sugar grated zest from 2 seedless navel oranges Ó >À}i i}}Ã] >Ì À Ìi «iÀ>ÌÕÀi] Li>Ìi FOR THE CANDIED ORANGE SLICES

juice from 2 navel oranges ½ cup sugar ½ cup water Ó >Ûi À> }iÃ] Ã Vi` Ì thin rounds using a mandoline

scraping the sides down once both eggs have been added.

Beat for 1 more minute.

7 /ÕÀ ëii` Ì Ü° Ƃ ÌiÀ >Ìi Þ >`` y ÕÀ ÝÌÕÀi { >`` Ì Ã and milk mixture in 3 additions.

8 Pour batter into prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool V « iÌi Þ > Ü Ài À>V Liv Ài unmolding cake.

9 7 i V> i à L> }] > i the candied orange slices: Place all ingredients in a nonreactive saucepan over low heat.

FOR THE GLAZE Bring to a simmer then cover.

3 tablespoons Simmer until pith is tender and orange marmalade ÌÀ> à ÕVi Ì] >L ÕÌ Óä Ì 25 minutes. Transfer slices to a 2 to 3 tablespoons hot water Ü Ài À>V > ` V V « iÌi Þ° 10 Arrange candied orange 1 Preheat oven to 350°F. slices on top of the cooled 2 Grease an 8-inch round cake pan. Line bottom with parchment V> i > ÛiÀ >«« } «>ÌÌiÀ ] covering the entire cake. «>«iÀ° >Ì «> Ü Ì y ÕÀ > ` 11 Make the glaze: Combine shake off excess. marmalade and hot water in 3 - vÌ Ì }iÌ iÀ y ÕÀ] L> } a small saucepan over medium« Ü`iÀ] > ` Ãi> Ã> Ì Ì > low heat. Cook until smooth. medium bowl. Repeat twice. v Þ ÕÀ >À > >`i à ÃÌ V Õ Þ] Set aside. add 1 more tablespoon of 4 Combine milk and vanilla in water. (Glaze should be used another bowl. Set aside. while warm.) Brush candied 5 In the bowl of an electric orange slices with the warm ÝiÀ wÌÌi` Ü Ì Ì i «>`` i >ÌÌ>V i Ì] VÀi> LÕÌÌiÀ] ÃÕ}>À] orange glaze.

12 / VÕÌ Ì i V> i] ÕÃi > à >À« and orange zest on medium ëii` Õ Ì } Ì > ` yÕvvÞ] >L ÕÌ chef’s knife (not a serrated knife) > ` Ã Ü Þ Ã>Ü Ì À Õ} Ì i Î Ì { ÕÌiÃ] ÃVÀ>« } ` Ü orange slices then push down the sides of the bowl. through the cake. Clean the knife 6 With the mixer on medium after cutting each slice. ëii`] >`` i}}à i >Ì > Ì i]

Serves 4 Prep Time 10 minutes Cooking Time 20 to 25 minutes 3 tablespoons vegetable oil 3 tablespoons chopped white onions 1 tablespoon chopped garlic 2 tablespoons curry powder 1 teaspoon ground turmeric 1¼ cups coconut milk Ó VÕ«Ã V>Õ y ÜiÀ y ÀiÌÃ] cut into 1-inch pieces 1 cup sliced potatoes (1-inch cubes) 8 to 10 curry leaves {ää }À> Ã Ü Ìi wà w iÌà ­Üi ÕÃi` > LÕÌ®] à Vi` Ì 1-inch pieces Ãi> Ã> Ì] «i««iÀ] > ` wà sauce (patis) ÃÌi> i` À Vi] Ì ÃiÀÛi 1 Heat oil a large saucepan over medium-low heat. Sauté onions and garlic until soft. Add curry powder and turmeric; cook for 3 to 4 more minutes.

2 Turn heat to medium-high.

Pour in coconut milk and bring to a boil. Add vegetables and curry leaves. Lower heat to medium and simmer for 8 minutes.

3 Ƃ`` wà > ` V v À Ó Ài minutes. Season to taste with Ã> Ì] «i««iÀ] > ` wà Ã>ÕVi° Serve immediately with rice.

Fish, Cauliflower, and Potato Curry

You've got all the good stuff KP VJKU UVGY ECWNKƃQYGT QPG serving has 77 percent of the recommended daily value of XKVCOKP % VWTOGTKE YJKEJ JCU CYGUQOG CPVK KPƃCOOCVQT[ RTQRGTVKGU CPF EQEQPWV YJKEJ can help lower cholesterol and blood pressure).

ROAST GARLIC AND TOAST ALMONDS AT THE SAME TIME!

Preheat oven to 375°F. Place garlic on a piece of foil, drizzle 2 tablespoons olive oil, then fold to enclose. Place almonds on a baking tray. Place both in the oven and roast garlic for 20 to 25 minutes or until tender, and toast nuts for 6 to 8 minutes or until fragrant and lightly browned.

Serves 4 Prep Time 20 to 25 minutes Cooking Time 20 to 25 minutes 1 large zucchini, julienned into 2-inch lengths (see page 75 for tip) ½ teaspoon sea salt 1½ packed cups fresh spinach leaves, sliced thinly

Kale Pesto Pasta

FOR THE KALE PESTO

2 packed cups Tuscan kale ½ packed cup fresh basil Ô|³ cup freshly grated Parmesan cheese ¤ VÕ« > ` y> iÃ] } Ì Þ toasted in a pan and cooled 6 cloves garlic, roasted and cooled ½ cup extra virgin olive oil sea salt 1 tablespoon sea salt 250 grams spaghettini 12 large leaves fresh basil, sliced thinly

Green is always good.

This healthy pasta dish is packed with zucchini, spinach, basil, and highƂDGT NQY ECNQTKG MCNG C superfood rich in a long list of nutrients.

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1 Place zucchini in a colander and sprinkle evenly with salt.

Drain for about 10 minutes.

Lightly squeeze zucchini to remove excess water.

2 Toss spinach into zucchini.

3 Make the kale pesto: Process all ingredients in a food «À ViÃÃ À Õ Ì w i Þ }À Õ ` > ` well combined. Season to taste with salt. Set aside.

4 Bring 4 cups water in a large stockpot to a boil over mediumhigh heat. Add sea salt and cook pasta according to package directions. Remove pasta from water and immediately toss in drained vegetables and kale «iÃÌ ° Ƃ`` ¥ Ì ¦|³ cup hot pasta water to loosen sauce.

5 Top with basil and serve hot.

January 2017

Grilled Radicchio Salad

Try red leaves instead of green ones the next time you whip up a salad. Radicchio is fatand cholesterol-free, and is rich in antioxidants.

Serves 4 Prep Time 15 to 20 minutes Cooking Time 20 to 25 minutes FOR THE DRESSING

¦|³ cup extra virgin olive oil ¼ cup red wine vinegar 1 to 2 tablespoons honey sea salt and pepper 1 red onion, sliced thinly 1 (650- to 700-gram) head radicchio, sliced into ½-inchthick pieces olive oil, to brush ½ cup feta cheese, crumbled 1 Make the dressing: Combine all ingredients (except onions) in a bowl; whisk until blended.

Season with salt and pepper to taste. Add onions. Allow to rest for at least 20 minutes before ÕÃ } Ì > Ü y>Û ÀÃ Ì i `° 2 Preheat a charcoal grill, electric grill, or grill pan over medium heat. Brush both sides of each radicchio slice with olive oil. Grill for 3 to 4 minutes on each side or until tender. (Grilling time will depend on your grill; watch the radicchio carefully so it does not burn.) Immediately slice into ¦|³-inch-thick pieces. Toss into dressing. (Don’t worry if radicchio falls apart.) Allow to cool slightly.

3 Place on a serving plate and sprinkle crumbled feta cheese on top. Serve warm or at room temperature. www.yummy.ph

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January 2017

Makes about 3 cups Prep Time 15 minutes Cooking Time 30 minutes 6 tablespoons olive oil 4 tablespoons chopped white onions 3 tablespoons sweet Spanish paprika 2 tablespoons chopped garlic 1 tablespoon tomato paste 60 grams frozen squid ink (available in frozen seafood section of some supermarkets)

Squid Ink Fried Rice with Mussels

Work with the bounty of the sea to whip up a hearty rice dish loaded with mussels rich in protein and minerals.

24 fresh mussels, steamed in 2 cups water, ¼ cup cooking water reserved 3 cups cold day-old white rice ¾ cup pitted black olives, halved lengthwise sea salt and freshly ground black pepper 4 tablespoons chopped green bell peppers extra virgin olive oil, to drizzle y>Ì i>v «>ÀÃ iÞ] Ì }>À Ã

1 Heat olive oil in a large saucepan over medium-low heat.

Sauté onions until softened.

Add paprika, garlic, and tomato paste; sauté for 2 more minutes.

2 Add frozen squid ink and mash with a spoon. Add mussel cooking water. Bring to a steady simmer then stir in rice, making sure grains are coated completely.

3 Add olives; stir. Add mussels.

Season to taste with sea salt and pepper. Transfer to a plate.

4 Sprinkle with chopped green bell peppers and drizzle with extra virgin olive oil. Garnish with parsley.

WAYS

TO EAT HEALTHY IN 2017 Text by Ryan Fernandez, with additional reporting

by Anna Felipe Illustrations by Jon Tolentino

We’ve heard the popular saying: You are what you eat. So why not become a better version of yourself by eating smarter?

Whether in the grocery, in your kitchen, or at the dining table, here are 45 helpful ideas to kick-start your project to a healthier you.

AT THE GROCERY

Shop for the best ingredients.

Having a pantry full of wholesome choices is the first step to cooking and eating healthier!

1

Make a grocery list

…and stick to it! Heading to the store with a list of all the necessary items makes it much easier to avoid last-minute purchases.

While you’re at it, make the conscious decision not to buy unhealthy stuff. If you don’t bring in junk to your kitchen, you’re less likely to end up eating them.

2

Shop with a full tummy

Even if you write a mustbuy list, if your stomach is grumbling while you’re shopping, something unnecessary is bound to end up in your cart. Avoid succumbing to last-minute cravings by eating a healthy snack before heading to the store.

3

Shop the periphery and eat only real food Skip the instant, and go for real, fresh, “whole” foods— those that haven’t been refined or processed too much. In general, the fewer steps the food takes from the farm to your table, the better its health contribution to your body. The outer edges of the grocery are typically home to fresh produce, protein, dairy, and breads. The inner aisles are where the packaged, highlyprocessed items are. The next time you shop, stick to the 80:20 rule—80 percent of the items in your cart should come from the outer aisles, 20 percent from the inner ones.

4

Read nutrition labels

Analyze information like calories per serving and keep an eye out for ingredients like high fructose corn syrup and refined or enriched flour.

Products that are “low fat ” and “fat free,” or have “zero trans fat ” aren’t necessarily healthier alternatives as they could be loaded with more sugar to make up for flavor.

5

6

Stay away from HFCS

Clear your kitchen of foods with high fructose corn syrup (HFCS), a cheap sweetener used in processed foods and beverages, and avoid products with artificial sweeteners like aspartame.

If you like sweets, use natural sweeteners like coconut sugar, stevia, raw honey, and agave instead. (Check out page 15 for the lowdown.)

Switch from white to brown

7

Brown rice is the chewier, healthier older sibling of the Filipino staple. Take it from the Philippine Rice Research Institute: Brown rice is packed with more vitamins, minerals, and fiber than polished white rice, and can reduce the risk for type-two diabetes and heart disease.

What’s more, if you’re looking to trim down, brown rice fills you up faster, signaling your brain to eat less. (Flip to page 42 for recipe ideas.)

GO DARK

Dark chocolate may be bitter, but it’s loaded with antioxidants that help your immune system fend off harmful elements and free radicals.

Opt for a bar with at least 70 percent cocoa content. www.yummy.ph

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14

IN THE KITCHEN

Experts agree: Cooking your own meals is always a healthier, more costefficient option to eating out. Make smarter choices in the kitchen with these tips.

COOK WITH MIGHTY MALUNGGAY

The humble malunggay is gaining even more popularity, and with good reason: The nutrient-rich plant is a source of iron, protein, calcium, potassium, and vitamins A and C. Toss some leaves into your next salad; you can even juice the leaves or steep them in hot water to make a cup of tea.

8

Plan ahead

13

Make a meal plan with seven simple recipes in rotation, one for each night of the week. It’ll take the guesswork out of daily cooking, making it easier to stick to a healthy eating habit. Plus, it will save you lots of time in the kitchen! (Get more ideas from our Weekday Cooking section on page 25.)

9

GO FOR HEALTHY FAT

Keep healthy food in sight

When you open the fridge, make sure you see the goodfor-you items first. Keep the healthy options in clear containers and the cheat treats in opaque ones. If the leftover cake is placed in the back corner, chances are, you’ll pick the juicy orange that’s right up front first.

10

Turn off the stove

Overcooking slashes nutrients from your food, so make sure to stick to a recipe’s suggested cooking time and regularly check the food you’re cooking for doneness. Remember that residual heat keeps cooking the food for a while after you remove it from the stove or oven, so let it sit for a few minutes before serving.

11

Say bye-bye to frying

If you can’t give up golden, fried-to-a-crisp foods, consider alternatives to deep-frying such as baking and stir-frying. Use coconut oil and butter instead of canola oil and margarine.

You can even get an air fryer, which makes your food crisp sans the guilt.

12

Use spices instead of salt and artificial seasonings Experiment with various herbs and spices: Cinnamon helps alleviate nausea and lowers blood sugar levels; basil and oregano have antibacterial and antiviral properties.

www.yummy.ph

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January 2017

Not all fats are created equal, and including healthy fats is important in your diet. Oleic acid present in avocados DQG ROLYH RLO ¿JKWV LQÀDPPDWLRQ and can have a positive impact on preventing cancer.

Drizzle olive oil on your vegetables, and use peanut or coconut butter instead of cream cheese. If you’re serving Mexican food, include a lot of guacamole instead of sour cream.

15

Try turmeric

Known to give curries a vibrant yellow color, turmeric is also known as the native luyang dilaw or yellow ginger.

It can help with indigestion, swelling, colds, and throat infections. Season your next meal with turmeric, or add a dash to your tea.

16

Use Omega3-rich ingredients

Omega-3 is a healthy fatty acid that helps with heart and brain health. Look for Omega-3-rich fatty fish such as salmon, tuna, and anchovies. Toss flax and chia seeds along with walnuts in your next meal.

AT THE DINNER TABLE

22

Once in a while, serve grassfed beef. Each serving has almost the same amount of fat as a skinless chicken breast fillet, and contains more zinc, iron, and vitamin B12. Pasture- or naturallyraised pork and chicken are good options, too. They’re lean and tasty, and are free from chemicals and preservatives. Order these from health food stores like Down to Earth and Holy Carabao (both in Makati), or from The Green Grocer, an online seller.

Try these tweaks during mealtime to start eating right!

17

Cool it with cucumber

Next time you’re stressed, turn to the humble pipino: It’s loaded with B vitamins, which can help ease feelings of anxiety. Even better, snack on cucumber sticks—they’re low in calories (a cup has only 16 calories!) and are rich in soluble fiber that can ease cravings.

18

Toast to your health

19

Skip the soda

Can’t decide between wine and vodka at a party? One to two glasses of wine can have long-term benefits, including lowered risks of heart disease, type-two diabetes, and cataracts. Resveratrol (found in the skin of grapes) is known to have anti-aging properties, too.

A can of soft drinks can contain as much as 39 grams of sugar—that’s almost eight teaspoons in every drink (the World Health Organization recommends only six per day)! Instead, try unsweetened iced tea, kombucha, or fruit juice with sparkling water if you’re looking for some fizz.

Switch up your meat

23

Add broccoli to your salad and pasta

A study from the Cancer Prevention Research journal found that broccoli sprouts may actually help in thwarting the Big C, thanks to its glucoraphanin content, a compound said to have anticancer properties.

24

Have fruit for dessert

Ending a meal with a serving of fruit is a smart way to satisfy your sweet tooth.

Fresh fruits deliver a host of nutritional benefits that typical desserts don’t— think a boost in fiber and antioxidants. And loading up on ’em won’t lead to the dreaded sugar crash.

20 JUICE IT!

Do you want to eat more greens, but are tired of munching on salads? Juicing is a great way to extract nutrients without the hassle of consuming large quantities of fruits and vegetables.

If you’re a juicing newbie, consider adding carrots (for clearer vision and glowing skin) or sugar beets (lowers blood pressure) to sweeten your drinks.

21

Use a red plate

Here’s a fun piece of trivia: A study from the Appetite journal found that people who eat off of a red plate tend to consume less. The research says this could be because our brains associate red with stopping.

25

CREATE THE PERFECT PLATE

Tired of counting calories? Experts from the Harvard School of Public Health recommend that half the food on your plate should be fruits and vegetables. French fries don’t count!

AT RESTAURANTS

Eating out doesn’t have to mean giving up your healthy-eating habits. These wise swaps will save the day!

26

SAY YES TO SUSHI

Watch what you drink

The next time you eat out, opt for freshly brewed iced tea or fresh juice like lemonade. Many restaurants and fast-food outlets serve powdered drinks, which contain high amounts of sugar, and artificial colors and flavorings.

27

Stay away from oily food

While street food and fast food can be quick, tasty, and cheap, be mindful of eating foods cooked with reused oil. Besides being home to bacteria that eats leftover food particles, reused oil can be carcinogenic.

28

Double up on the appetizers Don’t underestimate the starters on a menu—some of the healthiest choices are on that list! Instead of an entrée, order two appetizers to keep you satisfied—try a salad or vegetable dish, plus a protein-packed option like tuna tartare or grilled chicken skewers. Bonus: Appetizers are usually cheaper, too.

29

Look out for healthy preparations Instead of going for something battered and fried, order a dish that’s baked, steamed, grilled, poached, or blackened.

These cooking methods deliver different flavor profiles that also hit the spot!

33

30

Speak up

Don’t be shy to ask your waiter for other options. They will often be willing to assist you. Here are some tweaks to try: If an item is fried, ask to have it grilled; if it comes with french fries, go for a baked potato or a side of vegetables instead; swap out the coleslaw for a salad or steamed veggies; ask to have the dressing or sauce served on the side.

31

Keep the cream to a minimum Dishes on the menu with words like creamy, breaded, crisp, sauced, and stuffed are likely loaded with hidden fats. Watch out for their synonyms, too: Buttery, sautéed, pan-fried, cheese sauce, scalloped, au gratin, au lait, à la mode, and au fromage (with milk, ice cream, or cheese).

32

Be smart about sweet treats

You can always have a scoop of sorbet, a serving of yogurt, or a piece of dark chocolate when you get home— definitely more waistlineand wallet-friendly! Ending your meal with coffee?

Go black or use natural sweeteners, and skip the whipped cream or ice cream topping.

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34

Split with a friend

Restaurant portions keep getting bigger and bigger.

A better, more cost-effective way to enjoy your meal? Share a dish or two with a friend.

This way, you get to try more offerings without feeling stuffed and without all the extra calories.

35

BE A CONSCIOUS CARNIVORE

Meat is a great source of protein—our body’s building block—but RSW IRU PRUH ¿VK and poultry instead of beef and pork.

5HFHQW VWXGLHV VKRZ WKDW JUDPV RI UHG meat consumed daily can lead to strokes, RWKHU KHDUW GLVHDVHV and various types of FDQFHU ,Q WKH International Agency IRU 5HVHDUFK RQ &DQFHU UHSRUWHG WKDW UHJXODUO\ eating processed meat OLNH EDFRQ KDP DQG VDXVDJHV LQFUHDVHG WKH risk of colorectal and gastric cancers.

42

ON A DAILY BASIS

A fiber-rich diet has many benefits, ranging from weight loss to a lowered risk of diabetes to regular bowel movement. By loading up on vegetables, you can ensure your body receives a steady supply of fiber.

Be consistent with your good habits, and you’ll be rewarded with great results!

36

Break the fast

Don’t let the morning rush overwhelm you; eat breakfast! Skipping the first meal of the day can greatly affect your ability to eat responsibly. Giving in to cravings leads to stockpiling calories throughout the day.

37

Savor the flavor

Savoring your meal by eating slowly can have health benefits, including better nutrient absorption. Eating slowly also gives your brain enough time to realize that you're full, preventing you from overeating. Eat small forkfuls, and chew until your food has lost its initial flavor and texture.

38

Choose your carbs wisely You might be skipping rice, but potatoes, grains, and sweets also add up to your carb intake. Opt for nonstarchy choices such as leafy greens and nuts, which contain fiber that contribute to digestive health and weight loss.

Make fiber your friend

39

Look to the food pyramid

Base your diet on the revamped food pyramid.

Vegetables and fruits have replaced carbohydrates on the bottom as the largest portion of our daily diet. At the top, you can indulge in healthy fats such as extra virgin olive oil.

40

Color your diet

The World Health Organization recommends nine to 10 servings of fruits and vegetables daily.

Prioritize a wide assortment with every meal. The more colorful your plate, the better. (Check out our rainbow of recipes on page 52.)

41

43

Choose chia

It’s no coincidence that chia is also the ancient Mayan word for “strength.”

The tiny seeds are packed with protein, trace minerals, and Omega-3, among other nutrients, and help improve metabolism and promote weight loss.

Add chia to your next shake, oatmeal, and salad.

44

POWER UP WITH PROTEIN-RICH ALTERNATIVES Bulk up with a wider variety of protein sources. Aside IURP FKLFNHQ DQG ¿VK WU\ EHDQV QXWV HGDPDPH DQG yogurt. They are rich in other QXWULHQWV ZKLFK SURPRWH a symphony-like combined approach to better health. *HW \RXU ¿OO RI EHDQV 7U\ our spiced lentils and rice with caramelized onions on page 23.)

45

Trust your gut

Living inside your digestive tract are millions of good bacteria, which determine your ability to absorb nutrients. Fermented foods such as kimchi, yogurt, kefir, tempeh, and miso are probiotics, which ensure good gut health.

Even better, they can lower insulin resistance while accelerating metabolism.

NIBBLE ON NUTS

Ditch the chips and snack on nuts—they’re great additions to a heart-healthy diet. There’s a strong connection between regularly FRQVXPLQJ QXWV DQG ORZHULQJ OHYHOV of bad cholesterol and preventing plaque formation in arteries. www.yummy.ph

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January 2017

Your Guide to Fitness and Loving the Body You’re In! Co-presented by

#HotSos is available in bookstores, newsstands, and convenience stores for P295.

@summitbooks

@summit.books

RESTAURANTS Koku

IT’S A KNOCKOUT! Step into Koku for some heavy-hitting flavors and textures.

Xiu

Dish

W

hen you take a forkful of Koku’s signature Japanese Carbonara— earthy shiitake mushroom slices, bits of crispy salmon skin, and fried wakame all clinging to the creamy strands of spaghetti—you’ll be sure you’ve found the perfect dish to tuck into when in need of some serious culinary comfort. Here at Koku, there are many such discoveries to be made.

PHOTOGRAPHY: TOTO LABRADOR. PICTORIAL DIRECTION: ANNA FELIPE.

REVIEW BY MABEL DAVID-PILAR

Japanese Carbonara

www.yummy.ph

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January 2017

Given how Koku is by the same restaurateurs behind Chef Samurai in Subic, and Kettle and Fireside in Manila, it’s easy to see why the restaurant does comfort food right, making Japanese cuisine even more appetizing to the Pinoy palate. It’s the latest addition to the lively restaurant scene in Salcedo Village, and has a broad menu featuring Japanese dishes, both traditional and inventive.

More adventurous diners who pick the latter will be rewarded with heavy-hitting flavors.

The Oyster Papaya, which made its way from Chef Samurai’s original menu, comes in a small skillet but packs a big, bold wallop of flavor.

Briny Japanese oysters smothered with a sweet mayo-based sauce are lightly torched and placed atop sweet grilled papaya slices, making for a moment of pure dining bliss. As a starter, it certainly rouses the palate.

The Sushi Pizza is another one of Koku’s more intriguing creations.

Imagine classic sushi fillings such as salmon, cream cheese, and spicy tuna, but instead of being rolled up with rice in a piece of nori, they sit on a crispy bed of deep-fried sushi rice.

Koku offers three varieties of Sushi Pizza, all of which will surely be a hit with kids and anyone who loves all things fried. The Spicy Tuna Sushi Pizza is the real standout, as it evokes the familiar pairing of spicy tuna and crispy tempura batter.

Oyster Papaya

When it comes to maki, Koku offers a variety of familiar rolls, such as tekka maki and the Dynamite Roll, alongside more creative options like the alluring Geisha Maki, which is like a California roll crossed with salmon aburi maki. The Geisha’s sticky sushi rice envelops kani, cucumber, and mango, and is topped with torched salmon and sweet, creamy mayo.

As with the previous dishes, the Geisha Maki layers its flavors for an irresistibly salty, sweet, creamy, and umami-packed bite.

If you want something subtler or a bit more traditional, Koku also offers familiar takes on sushi, sashimi, tempura, teppanyaki, and even ramen. The Beef Tenderloin Teppanyaki served on a bed of yasai itame is perfectly cooked and tender, making it a definite must-try. Don’t forget to wash it all down with any of Koku’s many sake varieties before continuing on with the flavorful feast before you.

IN A NUTSHELL KOKU G/F Two Central, 109 Valero Street, Salcedo Village, Makati City (tel. no.: 625-5197) MUST-TRIES Oyster Papaya (P268), Japanese Carbonara (P198), Beef Tenderloin Teppanyaki (P438)

Spicy Tuna Sushi Pizza

www.yummy.ph

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January 2017

THUMBS UP For only P328, you can enjoy their sake-all-you-want promo on weekends, from 3 p.m. to 10 p.m.

AUTHENTIC AND UPGRADED

Honey-glazed Prime Cut Char Siu

Xiu takes Cantonese cuisine to a whole new level.

REVIEW BY SASHA LIM UY

T

PHOTOGRAPHY: MICHAEL ANGELO CHUA. PICTORIAL DIRECTION: ANNA FELIPE.

he debate whether the name is pronounced “shoo” or “show” ends once the lobster arrives. There are many ways to enjoy this prized crustacean, but there’s nothing better than having it with gooey cheese (Frenchstyle, according to the menu) and e-fu noodles. It is light and rich and creamy and briny, all at the same time. One forkful is all it takes to pique your curiosity about the rest of the restaurant’s offerings.

Everything at Xiu is multifaceted, complex, and can be called—dare we say—fusion. It is, after all, the most precise term to capture their Frenchinfluenced cookery. What used to be Lugang Café’s flagship branch has given way to a completely new concept. Step inside and it’s a different experience altogether: chic neutral palette, huge chandeliers, elegant murals, glass leaves floating from the high ceiling. As for the food, it takes its cue from Hong Kong’s West Villa restaurant—Cantonese with some panache.

Here, the requisite Chinese traditional favorites are on the menu: Think an impeccable shark’s fin soup, delicate steamed lapu-lapu, lovely salted egg prawns. You likely won’t find the soothing Doubleboiled Fish Maw Soup in other Chinese restaurants, but it’s the stuff classics are made of: Fish innards, chicken feet, and ginger are simmered for six hours until all their flavors are infused into a milky broth.

Xiu serves the soup plain, but the taste is deep, soulful, and incredible, with almonds presenting a lingering nutty note. You can ask for the fish and chicken to be served—the leftover meat and offal have been rendered completely bland, but soy sauce gives it renewed life.

Cantonesestyle Crispy Pork

IN A NUTSHELL XIU FINE CANTONESE DINING 115 Connecticut Street, Greenhills, San Juan (tel. no.: 650-7189) MUST-TRIES Honeyglazed Prime Cut Char Siu (P680), Double-boiled Fish Maw and Almond Soup (P1,980 to P3,880), Tiger Lobster with Cheese and Noodles (market price), Stewed U.S. Beef Short Ribs (P2,280), Crispy Pork Belly and Bean Curd (P580), Sweet and Sour Pork (P480), Premium Soy Sauce HK Chicken in Clay Pot (from P980), Chinese Lettuce with Shrimp Paste (P480), Baked Black Ink Rice in Clay Pot (P580) THUMBS UP Pretty interiors, private function rooms, excellent service, and festive dishes— you’ll get a boutique hotel experience when you celebrate special occasions at Xiu.

www.yummy.ph

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A restaurant like Xiu makes you want to try unconventional things like the Baked Stuffed Sea Conch (a surprising heavyweight featuring conch meat, ginger, scallions, and mashed potatoes, perked up by a dash of curry), the fragrant Baked Black Ink Rice with Seafood (smothered in garlic, light enough to balance out the flavors from the rest of your meal), and their Pistachio Soup (because the usual almond jelly no longer raises eyebrows).

But there is something special about how Xiu manages to make even the conventional dishes stand out. A touch of salt brings out the best in the Cantonese-style crispy pork belly that crackles loudly (enough to echo across the table!) when you bite into it. The sweet and sour pork is unfailingly crispy, even when you leave it untouched on the table for a good 10 minutes in favor of the Soy Sauce Chicken.

For many, Xiu is the type of restaurant that’s reserved for special occasions. Its food, after all, is dubbed as fine Cantonese cuisine.

The seafood is priced by weight and can make quite the dent on your budget; a whole fried chicken will set you back a couple of thousands. But to those who enjoy a good meal, it’s worth it—the Stewed U.S. Beef Short Ribs isn’t a dish you’ll likely forget any time soon.

RESTAURANT NEWS, SERVED HOT!

Healthy eats Here’s your handy guide to the most wholesome options at some of the metro’s most popular restaurants. Trust us: This list will help you stick to your resolutions!

P.H.A.T. Pho’s Seafood Pho

In the grand tradition of hot noodle soups, pho is one of the healthiest. Still, the folks behind P.H.A.T. Pho give us an even lighter alternative by way of their seafood option. The broth is } Ì LÕÌ `ii« Þ y>Û Ài`] Ü Ì > certain brininess lingering after every sip. Beneath the mound of bean sprouts and cilantro is a bounty of shrimp and squid. As always, a gentle squeeze of lime is all you need.

Serendra, Bonifacio Global City, Taguig City; LG/F Power Plant Mall, Rockwell Center, Makati City

Yayoi’s Asari Sakamushi

It takes an unshakable sense of self-control to order this healthy dish instead of Yayoi’s remarkable teishoku offerings (how does one gloss over the katsu and cheesy curry sets?). Those who are motivated enough, however, will w ` Ã>Ì Ãv>VÌ ÌÃ } Ì i` iÞ of fresh clams steamed in sake.

The aroma alone will make your head spin. Order a side of rice to L> > Vi ÌÃ LÀ Þ y>Û À] > ` Ì> i comfort knowing that this meal is much healthier than anything fried.

3/F SM Megamall, Ortigas Center, Mandaluyong City

ALL THE RIGHT STOPS These tried-andtested restos make healthy eating simple and enjoyable.

The Girl + The Bull’s Mushrooms on Toast

A slice of bread has never tasted so good. The toast is a slice of crusty handcrafted sourdough by bread master Richie Manapat. It’s loaded with a variety of mushrooms, sour cream, ponzu, and a few sprigs of dill for an earthy yet bright bite. It’s an appetite-whetting small plate that won’t do damage to your diet!

G-10 G/F The Grand Midori, Bolanos Street, Legaspi Village, Makati City

GREEN PASTURES Chef Robby Goco’s farm-to-table paradise allows you to guiltlessly indulge in your favorites like pasta, steak, fried chicken, and bacon. The chef takes it up a notch further, thanks to his healthy and clean approach when it comes to choosing non-GMO, organic ingredients. It’s comfort food made even better.

4/F Shangri-La East Wing, Mandaluyong City; 3/F Eastwood Mall, Quezon City; G/F NetPark Building, Bonifacio Global City, Taguig City

www.yummy.ph

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Seafood Pho

THE WHOLESOME TABLE Owner Bianca Elizalde has a list of ingredients that are banned in her kitchen: GMOs, MSG, >ÀÌ wV > Ãi>Ã }] > ` «ÀiÃiÀÛ>Ì ÛiÃp«ÀiÌÌÞ much all the things that are bad for you. The menu is extensive (proof that healthy eating doesn’t have to be boring), and we give her power smoothies and bowls two thumbs up!

Bonifacio High Street Central, Bonifacio Global %KV[ +PƂPKV[ 6QYGT * 8 &GNC %QUVC 5VTGGV EQTPGT . 2 .GXKUVG 5VTGGV /CMCVK %KV[ 'UVCPEKC Mall, Capitol Commons, Pasig City

Tabouli

Broccoli Pesto Pasta

Asari Sakamushi

Homemade Granola

The Bowery’s Homemade Granola

TEXT: SASHA LIM UY. PHOTOS COURTESY OF ESQUIREMAG.PH AND RESTAURANTS.

Chef Cuit Kaufman is a pastry chef by training, so decadence is natural in his cooking style. Still, the chef, who grew up with an enforced healthy lifestyle, knows how to keep things light. Mingling with his chocolate chip cookie cereal on the menu is a subtly sweet homemade granola. It may be overlooked by many, but it’s a satisfying dessert option. Bonus: It comes with fruit, too!

F151 Forbeswood Heights, Rizal Drive corner Burgos Circle, Bonifacio Global City, Taguig

RUNNER’S KITCHEN 7 iÀi V> Þ Õ w ` > i> Ì À i Ìi` i>ÌiÀÞ Ü Ì > >â } V>ÀÀ Ì V> i¶ Ƃ w }iÀÃ « Ì Ì this small nook in Quezon City. The menu may be geared towards those with an active, healthy lifestyle (there’s a vegan breakfast for yoga practitioners, protein- and carb-heavy meals for runners, and black rice champorado for those watching their gluten intake), but it’s accessible even for a novice health buff.

G/F Creekside Square, Tomas Morato Avenue, Kamuning, Quezon City

Tilde’s Broccoli Pesto Pasta

When you’re watching your weight but craving for pasta, stay away from creamy and meaty sauces, and opt for pesto. Tilde changes up the tried-and-tested formula by using broccoli instead of the usual basil and malunggay. It’s a move that gives a fresh snap to a classic!

G/F EWC Building, 5417 Tilde Street corner General Luna Street, Poblacion, Makati City

SUSI Their menu is perfectly organized according to what patrons would like to avoid—gluten, dairy, soy, corn, nuts. The restaurant is strictly vegan, but that isn’t to say that the food is no fun. Mushrooms convincingly replace liver in the Faux Gras; beets make up for the absence of beef in the burger. Every dish delivers in both y>Û À > ` i> Ì Li iwÌð 7 >Ì½Ã Ì Ì Ûi¶ Bellagio 2, Forbes Town Center, Burgos Circle, Taguig City

www.yummy.ph

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January 2017

Kite Kebab Bar’s Tabouli

This Persian restaurant is all about pitas, kebabs, and buttered rice.

As far as salads go, the tabouli is «>V i` Ü Ì y>Û À\ LÕ }ÕÀ Ü i>Ì kernels folded with lemon, mint, and scallions. It gives out bursts of LÀ } Ì y>Û Àà iÛiÀÞ Ã« vÕ ° 5772 Ebro Street, Poblacion, Makati City

HAPPY GARDEN CAFÉ You probably didn’t expect anything this healthy from the folks at Bizu, but we welcome surprises—especially when they’re the delicious kind. Meat and pizza are on the menu, but there’s a particular emphasis on organic ingredients and sugar-free recipes. Owner Annabel Tanco had seniors in mind when she developed the roster of dishes, as a reminder that it’s never too late to go healthy.

Sunshine Place, 56 Jupiter Street, Bel-Air, Makati City

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What’s YUMMY?

Be inspired with great food ideas, all the time.

January’s Most Delicious

Healthy Diet On-the-go Whenever you are on the go and in need of some quick chunky lunch, Uni-Pak Mackerel is the way to go. With its easy open can and its chunky fish meat, Uni-Pak Mackerel will surely help you get through the day. Uni-Pak assures you that there is no mystery fish meat, just 100% pure Mackerel Meat! Make it an essential part of your diet this 2017.

Buttery Goodness

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Prepare your sweet treats with the newest Arla Butter, that’s made from pure cream with 82% milk fat. The latest addition to Arla’s wide array of dairy products, Arla Butter, is a cultured butter that has a distinctive mild and fresh taste with a pure, smooth, and aromatic flavor. With Arla Butter, your favorite desserts taste even better!

For more information on this buttery goodness, visit www.facebook.com/arlaph.

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Lessons

INGREDIENT SPOTLIGHT

Chickpeas

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

Chickpeas, also known as garbanzos, are round legumes that were originally grown in the Mediterranean and the Middle East. These are some of the oldest beans, believed to have been cultivated 7,500 years ago. Although the most common chickpea is beige in color, there are other varieties that are red, black, and green. Rich «À Ìi ] wLiÀ] v >Ìi] and other essential minerals, chickpeas are prominently used in Middle Eastern, Indian, Greek, Italian, Spanish, and Portuguese cuisines, and come in both dried and canned form.

Chicken, Chorizo, and Chickpea Stew Serves 6 Prep Time 15 minutes Cooking Time 30 minutes £ à V V i Ì } w iÌÃ] à Vi` into 1½-inch pieces salt and freshly ground black pepper 2½ tablespoons olive oil 1 (150-gram) piece chorizo Pamplona, sliced into ½-inch rounds 6 strips bacon, sliced into ½-inch pieces ¾ cup chopped white onions 1 tablespoon minced garlic 1 cup chopped tomatoes ½ (185-gram) can pimiento, drained and sliced into strips Ó Ì>L ië à > «ÕÀ« Ãi y ÕÀ 3 cups chicken stock 1 teaspoon (or to taste) smoked paprika 1 (450-gram) can chickpeas, drained, rinsed, and skin removed basil leaves, to garnish (optional) www.yummy.ph

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1 Season chicken with salt and pepper.

Heat oil in a heavy-bottomed casserole or Dutch oven on high heat. When almost smoking, sear chicken in batches until browned. Set aside.

2 In the same pan over medium heat, fry chorizo until lightly browned and fat has been rendered; set aside. In the same pan, fry bacon until lightly browned; set aside.

3 In the same pan, sauté onions, garlic, and tomatoes until fragrant and tender, about 5 minutes. Add pimiento and sauté v À > viÜ ÃiV `ð Ƃ`` y ÕÀ] Ý Üi ] > ` cook for 1 minute.

4 Return chicken, chorizo, and bacon to the pan. Add stock and paprika. Bring to a boil then lower heat to simmer. Cook for 10 to 15 minutes or until sauce has reduced and thickened slightly.

5 Add chickpeas and cook for 1 minute.

Transfer to a serving dish, garnish with basil leaves, and serve with steamed rice.

for the recipe on page 80

Parchment paper is the ideal wrapper for cooking en papillote. It does not react to acidic ingredients (unlike aluminum foil), its silicone coating prevents food from sticking to the paper, and it makes for attractive presentation!

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WHEN TO USE WHAT

1 Trim parchment paper to make a piece large enough to enclose the food, leaving an extra 1-inch space all around.

Fold paper in half.

2 Cut the sides to form a heart shape when opened.

3 Place ingredients on the center of one side of the heart. Fold paper over.

4 Beginning at the top of the heart, make very tight overlapping folds until you reach the bottom of the heart, sealing the parcel.

5 Twist and fold the bottom end over.

Remember to leave enough space around the food to allow air to expand and circulate. When properly sealed, the parcel will swell up like a balloon as it cooks.

REACTIVE PANS, including aluminum, cast iron, and unlined copper pans, are metallic pans that conduct heat very well but react to acid.

Avoid them when cooking ingredients like tomato sauce, citrus fruits, and vinegar as the pans can alter the taste and color of the food.

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January 2017

GREEN ONIONS VS. SCALLIONS VS. SPRING ONIONS VS. CHIVES VS. LEEKS These green edible plants all fall under the allium family. The ` vviÀi Vi¶ ,i>` Ì w ` ÕÌ\

GREEN ONIONS AND SCALLIONS (#NNKWO ƂUVWNQUWO) Green onions and scallions are one and the same. This variety stays small and does not form bulbs even when mature. It has > ` y>Û À that is not as intense as a regular onion’s.

Use it to add color, texture, and a subtle y>Û À Ì ` à ià like guacamole and ginger-scallion sauce for Hainanese chicken.

CHIVES (Allium UEJQGPQRTCUWO) Chives look very much like green onions and spring onions, but they come from a different cultivar, and have a `iÀ y>Û À Ì > Ì i two. Chives are one of French cuisine’s w ià iÀLà (the others are tarragon, chervil, and parsley).

Use chives for baked potatoes, soups, sandwiches, and savory pancakes.

SPRING ONIONS (Allium cepa) Spring onions look very much like green onions, but they come from a different variety and they are harvested early, before the bulb fully forms. Spring onions >Ûi > ÃÌÀ }iÀ y>Û À compared to green onions. Use them v À ÃÌÕvw } > ` for grilled or steamed dishes.

LEEKS (Allium CORGNQRTCUWO) The leaves of leeks are wider than those of green onions and spring onions. They have a mild onion y>Û À > ` > wÀ ] crunchy texture.

Only the white base and the light green parts are edible (use Ì i Ì y>Û À à իÃ] stews, and braises), but the darker green parts can still be used Ì y>Û À ÃÌ V ð

NONREACTIVE PANS, like stainless steel and tin pans, are made up of metals that do not have any adverse interaction with foods. These versatile pans may be used for all kinds of ingredients.

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

MAKE A PARCEL FOR COOKING EN PAPILLOTE

LEARN TO...

Cut vegetables in different ways

PHOTOGRAPHY: ALDWIN ASPILLERA. PICTORIAL DIRECTION: RACHELLE SANTOS.

large dice

medium dice julienne

What to do 1 Wash and dry the vegetable to be cut. Peel, if necessary (when using vegetables like carrots), and cut off the ends.

2 For sturdy vegetables (such as carrots, potatoes, and radish), square them off by cutting them in half crosswise then trimming off each side Ì «À `ÕVi > y>Ì i `° You should come up with rectangular shapes.

3 To make baton, batonnet, large dice, and medium dice: Slice the rectangular piece lengthwise, then slice each piece again in half lengthwise, making four even sticks. a Baton: Cut each quarter into 2½x½x½ inch sticks. b Batonnet: Slice quarters in half lengthwise, then cut each piece into 2x¼x¼-inch sticks.

4a

batonnet

Baton For thickcut french fries and vegetable decorations

Batonnet For crudités and vegetable tempura

What you need peeler chef’s knife chopping board

3a

baton

WHEN TO USE THEM:

3b

4b

Large dice For pot pies and stews

Medium dice For soups and chowders

small dice

fine julienne

c Large dice: Take a baton and cut it into ½-inch cubes. d Medium dice: Take a batonnet and cut it into ¼-inch cubes.

4 / > i Õ i i] w i julienne, small dice, and brunoise: Take a rectangular piece and trim length to 1 or 2 inches. a Julienne: Slice a piece into ¦|8-inch-thick rectangular sheets. Slice each sheet

3c

i }Ì Ü Ãi Ì > i ¦|8-inchwide sticks. b Fine julienne: Slice a piece Ì ¦|16-inch-thick rectangular sheets. Slice each sheet i }Ì Ü Ãi Ì > i ¦|16-inchwide sticks. c Small dice: Take a julienne and cut it Ì ¦|8-inch cubes. d ÀÕ Ãi\ /> i > w i julienne and cut it into ¦|16-inch cubes.

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Small dice For mixing in with ground meat and consommé

Brunoise For dips and sauces, and for sautéing

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

4d

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Fine julienne For salads, coleslaw, and plating decoration

ABOUT THE COLUMNIST

3d

4c

brunoise

Julienne For vegetables in stir-fried noodles and salads

January 2017

FILLED DOUGHNUTS This month, try your hand at whipping up a batch of « ÜÞ Ã vÌ ` Õ} ÕÌÃ w i` Ü Ì } Ì Û> > VÀi> °

Who loves doughnuts? I do! In case you’re up for a challenge in the kitchen, here’s a recipe you can try. It may sound complicated, but it’s actually not WKDW GLI¿FXOW WR IROORZ When preparing the dough, remember to be patient and give it enough time to rise. The secret WR D OLJKW DQG ÀXII\ WH[WXUH LV WKH FRPELQDWLRQ RI DOO SXUSRVH ÀRXU DQG FDNH ÀRXU WKLV ZLOO HQVXUH an airy yet moist doughnut.

7KH VWXI¿QJ , XVHG LV D EDVLF YDQLOOD FUHDP ¿OOLQJ VLPLODU WR Bavarian cream, but you can WUDQVIRUP LW LQWR RWKHU ÀDYRUV E\ VLPSO\ DGGLQJ FRFRD SRZGHU or a shot of espresso. Aside from cream, you can also use RWKHU ¿OOLQJV OLNH EHUU\ MDPV DQG lemon curd. For the coating, I kept it simple and dusted the GRXJKQXWV OLJKWO\ ZLWK VXJDU but for a more indulgent option, \RX FDQ GUL]]OH WKHP ZLWK D sugar glaze.

Try out this versatile recipe.

It’s a keeper!

WHAT YOU NEED

ABOUT THE COLUMNIST

Aileen Anastacio is the chef and owner of bakeshop-café Goodies N’ Sweets and of Marmalade Kitchen where she teaches cooking lessons. She’s the author of Homemade for the Holidays and Home Café, a book on desserts and V vvii° iV ÕÌ iÀ >ÌiÃÌ w `Ã on Instagram at @aileenanastacio.

2 tablespoons warm water £ Ì>L ië >VÌ Ûi dry yeast ¾ cup warm milk ¼ cup sugar, plus 1½ cups to coat 1 large egg ¼ cup shortening Ó VÕ«Ã > «ÕÀ« Ãi y ÕÀ

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¤ VÕ« V> i y ÕÀ ½ teaspoon salt 4 cups corn oil, to fry FOR THE VANILLA CREAM FILLING

1¼ cups milk yolks from 2 large eggs ¦|³ cup sugar

January 2017

2 tablespoons cornstarch ½ tablespoon Û> > iÝÌÀ>VÌ 2 tablespoons butter 1 cup whipping cream, whipped to soft peaks

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

Serves 10 to 12 Prep Time {ä ÕÌiÃ] « ÕÃ «À w } Ì i Cooking Time 30 minutes

WHAT TO DO

1 Place warm water in the bowl v > i iVÌÀ V ÝiÀ wÌÌi` Ü Ì Ì i ` Õ} >ÌÌ>V i Ì° -«À i Þi>ÃÌ ÛiÀ° iÌ Ì ÃÌ> ` v À x ÕÌià À Õ Ì v > Þ° 2 Ƃ`` ] ¥ VÕ« ÃÕ}>À] i}}] > ` à ÀÌi }° Ý Ü Ã«ii` v À Î Ì x ÕÌið 3 L i y ÕÀà > ` Ã> Ì > Ì iÀ L Ü Æ Ý Üi ° 4 Ƃ`` £ VÕ« v y ÕÀ ÝÌÕÀi Ì Ì i ÝÌÕÀi > ` Ý Ü Ã«ii` v À Î Ì x ÕÌið 5 Ƃ`` Ài > } y ÕÀ ÝÌÕÀi] ¤ VÕ« >Ì > Ì i° i>` ` Õ} v À >L ÕÌ £ä ÕÌiÃ Ü Ã«ii` À Õ Ì ` Õ} Ã Ã Ì ] i >ÃÌ V] > ` «Õ à >Ü>Þ vÀ Ì i à `ià v Ì i L Ü ° ­9 Õ V> >`` £ Ì Ó Ì>L ië à > «ÕÀ« Ãi y ÕÀ v ` Õ} à ÃÌ ÃÌ V Þ >vÌiÀ £x ÕÌià v i>` }°® 6 /À> ÃviÀ ` Õ} Ì > }Ài>Ãi` L Ü > ` V ÛiÀ Ü Ì « >ÃÌ V ÜÀ>«° Ƃ Ü Ì À Ãi Õ Ì ` ÕL i à âi] >L ÕÌ Îä ÕÌið 7 i> Ü i] > i Ì i Û> > VÀi> w }\ * >Vi > Ã>ÕVi«> > ` LÀ } Ì > L ° 8 7 Ã Ì }iÌ iÀ Þ Ã] ÃÕ}>À] V À ÃÌ>ÀV ] > ` Û> > > i` Õ L Ü ° * ÕÀ > v v Ì i Ì Ì Ì i Þ ÝÌÕÀiÆ Ü Ã Üi ° * ÕÀ Þ ÝÌÕÀi L>V Ì Ì i Ã>ÕVi«> ° 7 à V Ì Õ ÕÃ Þ ÛiÀ i` Õ i>Ì Õ Ì Ì V ] >L ÕÌ £ä Ì £Ó ÕÌið Ƃ`` LÕÌÌiÀ > ` Ý Üi ° 9 /À> ÃviÀ ÝÌÕÀi Ì > >À}i L Ü > ` « >Vi « >ÃÌ V ÜÀ>« ` ÀiVÌ Þ Ì i ÃÕÀv>Vi° iÌ V Ì À Ìi «iÀ>ÌÕÀi Ì i V Ì i ÀivÀ }iÀ>Ì À° 10 i Ì Þ v ` £ VÕ« V i` Û> > ÝÌÕÀi Ì Ü ««i` VÀi> Æ Ü Ã } Ì Þ° /À> ÃviÀ Ì > «>ÃÌÀÞ L>} wÌÌi` Ü Ì > ° Ç « > À Õ ` Ì «° ,ivÀ }iÀ>Ìi Õ Ì Ài>`Þ Ì ÕÃi°

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TERRIFIC TOOL STEAMER

When it comes to cooking healthy, it’s full steam ahead with this Asian kitchen staple.

TAKE YOUR TIME Steaming is one of the healthiest cooking methods out there because you don’t need any additional fat to achieve delicate, moist perfection. If you’re going to try steaming certain «À Ìi à ­wà > ` V V i are absolutely perfect) instead of baking or frying, make sure to give them a little extra time to cook.

Steam is only a little hotter than boiling point, which is about 210°F, so food won’t cook as quickly.

BAMBOO VS. METAL Steamer baskets most often come in two varieties: metal and bamboo. Thanks to their porous nature, bamboo steamers absorb excess moisture, keeping your steamed food from getting too soggy. Metal steamers, on the other hand, conduct heat much better, so they retain heat more evenly and help cook food much more quickly.

Metal steamers are also easier to maintain, as there is no risk of rotting.

STEAMING SWEETS The steamer is the real trick to no-bake sweet treats. We’re all aware that local Pinoy delicacies such as puto and kutsinta are steamed, but did you know that you can “bake” chocolate cakes and fruity puddings in a steamer, too? Steaming cakes and puddings is a classic British technique from centuries ago. Head to Yummy. ph for a few steamed cake recipes, including chocolate cake and carrot cake!

KEEP IT LIGHT Given how steaming is such a delicate cooking method, keep your ingredients nice and } Ì° 7 Ìi wà i ` ÀÞ] sole, and lapu-lapu; chicken breast; and leafy greens are tailormade for steaming.

PHOTO COURTESY OF CRATE & BARREL. TEXT AND STYLING: CHINO L. CRUZ.

FREEZER SAFE Forget about microwave meals; steaming is the way to go! Frozen readymade bites like siopao, siomai, and cuapao are available in supermarkets, and make for healthy merienda treats.

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January 2017

CHICKEN AND VEGETABLE PASTA SOUP Here’s a wholesome, comforting bowl that’s guaranteed to warm up your little one’s tummy!

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

Serves 3 to 4 Prep Time 15 minutes Cooking Time 20 minutes 1 bone-in chicken breast, boiled or steamed 2 tablespoons vegetable oil 2 tablespoons chopped white onions 1 tablespoon chopped garlic 1 tablespoon chopped leeks (white part only) 1 bay leaf 4 cups chicken stock 1 chicken bouillon cube (optional) ¼ cup sliced carrots (1-inch sticks) ¼ cup sliced celery (1-inch sticks) 1½ cups cooked pasta (we used fun-shaped pasta, cooked 1 minute less than package directions) salt and pepper grated Parmesan, cheddar, or quick-melting cheese 1 Shred chicken into pieces using your hands. Set aside.

2 Heat oil in a pot over medium heat.

Sauté onions, garlic, leeks, and bay leaf.

3 Add chicken stock and bouillon cube, if using. Bring to a boil, stirring to dissolve bouillon cube.

4 Add chicken, carrots, celery, and cooked pasta; mix well. Simmer for 3 to 5 minutes. Season to taste with salt and pepper.

5 Remove bay leaf. Divide soup among serving bowls. Top each bowl with grated cheese. Serve hot.

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January 2017

5

TRY THESE COMBOS!

EN PAPILLOTE Add excitement to wholesome eating by cooking en papillote, which means “in paper.” Wrap, bake, then open the parcels to ÀiÛi> V Vi ÌÀ>Ìi` y>Û ÀÃt

Mediterranean fish: 7 Ìi wà w iÌ ³ i à Vià ³ Ûià ³ V>«iÀà ³ vÀiÃ Ì Þ i ³ Ûi

Cheesy chicken:

V i LÀi>ÃÌ w iÌ ³ roasted bell peppers ³ âÕVV à Vià ³ LjV > i Ã>ÕVi ³ Gruyère cheese

Bacon and chops: * À V « ³ vÀià À Ãi >ÀÞ i>Ûià ³ viÌ> V iiÃi ³ iÞ ³ L>V À «À ÃV ÕÌÌ

Food director Rachelle Santos shares ways to gussy up old favorites

Garlic-butter shrimp:

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- À « ³ Vi` }>À V ³ Õà À à ³ }Àii à ³ LÕÌÌiÀ ³ À ³ Ã> i

Choose your protein

Oriental tofu: / vÕ ³ >«> V>LL>}i leaves (Baguio pechay) ³ Õ i i` V>ÀÀ Ìà ³ } }iÀ à Vià ³ }Àii à ³ ÃiÃ> i

Lightly grease the inside of a piece of parchment or aluminum foil with oil or butter. (See page 74 for the steps on how to make a parchment parcel.) Select lean, tender protein and cut it into 1-inch-thick (or thinner) pieces.

Brush lightly with oil or butter, and season with salt and pepper. Each parcel can serve up to two.

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

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January 2017

2

Pick your veggies * >Vi ÃÌÕÀ`Þ vegetables and i>ÛiÃ] i >ë>À>}Õà and cabbage, Õ `iÀ i>Ì Ì i protein to act as a base that will help ÃÕ >Ìi Ì i «À Ìi v À iÛi V }° Add delicate and >À >Ì V Ûi}iÌ>L iÃ Ì « v Ì i «À Ìi °

Cabbage leaves

Asparagus (trimmed)

French beans

Tomatoes (sliced)

Green peas

Bell peppers (julienned)

Carrots (sliced or julienned)

Zucchini (sliced or julienned)

Brined vegetables

Citrus slices

(olives, capers, artichokes)

(calamansi, lemon, lime, orange)

Mushrooms (sliced)

Aromatics

(garlic, onions, ginger, green onions)

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Season with herbs and spices

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Drizzle with a flavored liquid Ƃ`` > Ì>ÃÌÞ V ` i Ì À À V µÕ ` Ì VÀi>Ìi ÃÌi> Þ Û>« À°

Ƃ`` > ëÀ } v Ãi>à }Ã Ì Þ ÕÀ «À Ìi > ` Ûi}iÌ>L ið

Dried herbs

Fresh herbs

Oil (olive oil, sesame oil)

Vinegar (wine or balsamic)

Soy sauce Whole spices

Fish sauce (patis)

Cream

Butter (melted)

Coconut cream

Wine

Stock

Ground spices

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Add other tasty ingredients

Bake it to perfection Cold cuts (ham, bacon, prosciutto, salami)

Cheese

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Preheat oven to 400°F. Once all the ingredients have been added, wrap the parcel and place it on a baking tray. Cook Ì wà w iÌÃ] à À «] > ` ÃV> «Ã v À >L ÕÌ £ä Ì £Ó ÕÌiÃ] > ` V V i ] « À ] > ` Ì vÕ v À Óä Ì Óx ÕÌið

January 2017

YOGURT

6GTTKƂE VCPFQQTK Do as the Indians do: Make your very own tandoori-inspired yogurt marinade for chicken! Using yogurt as the base for marinades helps break down protein and keeps meat tender. Mix a tub of plain yogurt with a good pinch or two of salt, a teaspoon of chili powder (use >Ã À v Þ Õ V> w ` Ì®] > ` > }i iÀ ÕÃ tablespoon of your favorite curry powder.

Let the chicken soak in the tasty mix before grilling.

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9JKRRGF KPVQ UJCRG If you have a tendency to over-whip whipped cream, turn to yogurt for a little bit of help. Adding a tablespoon of yogurt to cream before whipping it helps to strengthen the cream’s structure > ` ÀiÃÕ Ìà > } ÌiÀ] yÕvwiÀ w à ° 9 Õ½ never curdle your cream ever again.

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5VTCKPGF VQ RGTHGEVKQP With just a little bit of salt and quite a bit of patience, you can transform plain old yogurt into classic Mediterranean cheese called labneh. To make it, lightly season plain yogurt with salt, place on a double layer of cheesecloth, tie it onto a wooden spoon, and let it hang over a L Ü ÛiÀ } Ì° 9 Õ½ Li ivÌ Ü Ì > bowl full of water and a bag full of tasty, creamy cheese. It’s best served with warm pita bread.

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$GVVGT DCMKPI If a baking recipe calls for buttermilk, but you don’t have it > `] Ài« >Vi Ì Ü Ì Þ }ÕÀÌt 9 }ÕÀÌ Ã > great substitute because of its acidity and fat content. If your yogurt is a bit thick for the batter, halve the amount and thin it out with an equal portion of milk.

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)WNR ƂEVKQP Eating the same old yogurt cup for breakfast again? Jazz things up by making a nutty yogurt and oat drink.

Toss a banana, some yogurt, a handful of rolled oats, a drizzle of honey, and a good splash of milk into a blender and blitz until smooth. Breakfast has never been quicker!

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9KDDNG YQDDNG By adding it to a classic dessert like panna cotta, yogurt can make for an indulgent sweet treat. All you have to do is heat up equal parts of yogurt and whole milk, sweeten the mixture with honey, and sprinkle in a few teaspoons v « Ü`iÀi` Õ y>Û Ài` }i >Ì Liv Ài letting the mixture chill in single serve ramekins. As soon as the puddings are set—with the slightest wobble in the center—they’re done!

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5GCUQPGF [QIWTV KP UCOOKGU For those who aren’t fans of mayonnaise, turn to yogurt for the perfect zesty substitute to keep Ã> `Ü V ià Vi > ` ÃÌ° 9 Õ V> ÕÃi plain yogurt seasoned with a touch of salt to go inside your sammies, but if you’re feeling particularly adventurous, try adding fresh green herbs and a splash of hot sauce or a good squeeze of citrus juice for added depth.

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(WP YKVJ HTQ [Q Make fro-yo at home! Take equal parts of sweetened whipped cream, yogurt, and fruit purée (we like > } ® Ì i v ` Ì i Ì }iÌ iÀ° ÛiÀ with plastic wrap and freeze for at least six hours. Scoop like you would ice cream!

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January 2017

Cool as a cucumber Need something to go alongside spicy homemade curry? Make a cucumber raita to help calm the heat.

All you have to do is grate a medium cucumber and squeeze out any excess liquid, then add a generous spoonful of Greek yogurt, loads of chopped garlic, a splash of extra virgin olive oil, and a pinch of salt Ì w à °

/CMG [QWT QYP [QIWTV Believe it or not, you don’t need special equipment to make yogurt. To start your very own yogurt VÕ ÌÕÀi] w > V i> >À Ü Ì Ü>À i` Ü i milk three-fourths of the way up, then top up with store-bought plain yogurt. Leave it in a warm place to ferment overnight.

9 ÕÀ Þ }ÕÀÌ Ã Õ ` Li Ài>`Þ Ì i iÝÌ day. As soon as it’s thickened, make sure to keep your yogurt in a sealed plastic V Ì> iÀ > ` ÃÌ Ài Ì i vÀ `}i° 9 Õ V> use the newest batch to keep replenishing your supply! Easy, right?

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

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

This tart dairy staple is for more than just breakfast!

Here are a few tips and recipe ideas to help you turn that tub of yogurt into a fast and easy treat.

index This Month’s Recipes by Category

Salads and Wraps 8 58 8 8

Greek Roasted Chicken Salad Grilled Radicchio Salad Japanese Crabstick Salad Seared Sesame Tuna Salad

Sandwiches and Soups

51 Beet, Mushroom, and Red Rice Burger with Chili Mayo 21 Breakfast Avocado Toast 53 Cherry Tomato Toast 79 Chicken and Vegetable Pasta Soup 51 Falafel Burger with GarlicHerb Yogurt Sauce and Greek Tomato Salsa 21 Mexican Corn and Avocado Toast 51 Sweet Potato, Black Bean, and Miso Burger with Avocado

Meat and Poultry

80 Bacon and Chops En Papillote 46 Brown Rice Gumbo with Chicken and Sausages 80 Cheesy Chicken En Papillote

46 Red Rice Shrimp Sinigang Pilaf 59 Squid Ink Fried Rice with Mussels 33 Three-cup Shrimp

28 Chicken and Asparagus Rice Bowl 49 Chicken and Shrimp Nasi Goreng 49 Chicken, Chorizo, and Chickpea Stew 35 Chinese Pork Chop and Easy Egg Fried Rice 38 Crispy Golden Chicken 47 Red Rice and Black Bean Salad with Blackened Pork Tenderloin 25 Skillet Chicken with Chickpeas and Spinach

Noodles and Rice

46 Brown Rice Gumbo with Chicken and Sausages 36 Carbonara 28 Chicken and Asparagus Rice Bowl 49 Chicken and Shrimp Nasi Goreng 79 Chicken and Vegetable Pasta Soup 34 Dan Dan Noodles 45 Fish and Sausage Purple Rice Congee 57 Kale Pesto Pasta 44 Purple Rice Crabstick Maki 47 Red Rice and Black Bean Salad with Blackened Pork Tenderloin 43 Red Rice Shrimp Sinigang Pilaf 23 Spiced Lentils and Rice with Caramelized Onions

Fish and Seafood

29 Cilantro Calamansi Dory 26 Couscous with Shrimp,

>Õ y ÜiÀ] <ÕVV ] and Parmesan 45 Fish and Sausage Purple Rice Congee xÈ Ã ] >Õ y ÜiÀ] > ` Potato Curry 80 Garlic-Butter Shrimp En Papillote 80 Mediterranean Fish En Papillote

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

Supermarkets

The Landmark For a list of all branches, see www.landmark.com.ph.

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.

Others

Funk Trunk For more information, see www.funktrunk.ph.

Crate & Barrel 4/F Mega Fashion Hall, SM Megamall, EDSA corner Julia Vargas Avenue, Mandaluyong City (tel. no.: 942-0761); G/F Annex Building, SM Makati, Ayala Center, Makati City (tel. no.: 834-2780); www.facebook.com/ CrateandBarrelPhilippines

www.yummy.ph

Garden Barn 2496 Taft Avenue, Pasay City (tel. no.: 552-7020)

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January 2017

59 Squid Ink Fried Rice with Mussels

Desserts and Sweet Snacks

33 Black Sesame Soy Milk Pudding 40 Chocolate Chip Cookies 22 Coco Parfait 76 Filled Doughnuts 54 Orange Cake 48 Puffed Rice Energy Bars

Others

9 Chia Cucumber Cooler 32 Fried Radish Cake 20 Mexican-style Baked Sweet Potatoes 11 Oatmeal Pancakes 80 Oriental Tofu En Papillote 7 Smoothie Bowl 27 Thai Spicy Eggplant with Ground Pork and Basil

The Good Kitchen

HER STORY: The Cindy Burdette who started making sugar-free, lowcarb desserts for herself just a few months ago doesn’t look like the Cindy Burdette who is now at the helm of The Good Kitchen.

Just last summer, Cindy says, she was 40 pounds heavier. Perhaps because her father was a chef, she had always been fond of desserts. That, and her sedentary desk job, had caused her to gain weight. So she decided to make a drastic lifestyle change by starting an exercise regimen, cutting out a lot of processed food, and submitting herself to a ketogenic diet that called for lowcarb, no-sugar, high-fat food.

The diet—combined with exercise— worked like a charm. “In the beginning, Ü>Ã Ã i`` } wÛi « Õ `Ã > Üii t» Cindy exclaims. Good food was key to her new lifestyle, which meant that there was a focus on healthy, natural ingredients which aren’t processed.

She wasn’t ready to give up desserts, though, which was a challenge given the low-carb, no-sugar nature of her diet. Sure that there was a solution, Cindy turned to researching on the Internet and found a combination of recipes using ingredients such as } ÕÌi vÀii y ÕÀÃ i V V ÕÌ > ` ÕÌ y ÕÀÃ] > ` i> ] > ` Ü Ì i glycemic index coco sugar and stevia for sweeteners. Developing the recipes wasn’t without its challenges—glutenvÀii }Ài` i ÌÃ >Ài Ì À ÕÃ Þ ` vwVÕ Ì to work with when it comes to baked

goods because they result in crumbly pastries; some of the other ingredients made piecrusts quick to burn. But Cindy found her stride, turning out brownies, chocolate cakes, cheesecakes, and chiffon cakes that miraculously conformed to the requirements of her diet.

As these things go, her friends started asking to pay for orders, and Cindy (who still works at a tech company during the day) decided to jump in and make The Good Kitchen a real business. She asked a friend to make a logo (some other friends pitched in with the food styling and photographs) > ` «ÕÌ Õ« > >ViL «>}i Ì wi ` orders. The most popular offering is a berry cake, made of almond chiffon > ` Ì ««i` Ü Ì > LiÀÀÞ y>Û Ài` V }° Her cheesecake, made from cream cheese and topped with strawberries, and salted fudge brownies are also LiÃÌÃi iÀð º Ì½Ã Ì ÃV i Ì wV > Þ way, but I had my blood tested [for sugar levels] before and after eating one of these, and there was hardly any V > }i]» `Þ V > ð / Õ} wÌ iÃà i Ì Õà >ÃÌà i herself form the core of her clientele, The Good Kitchen eventually hopes to target diabetics, whose medical condition might preclude them from enjoying desserts otherwise. To have a physical store, and to be able to serve more people and introduce healthy but ÞÕ Þ `iÃÃiÀÌÃ\ º/ >Ì½Ã Ì i `Ài> ]» she says.

www.yummy.ph

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January 2017

THE GOOD KITCHEN is based in Mandaluyong City. For orders and inquiries, contact mobile no. 0947-9523467 or log on to facebook.com/ thegoodkitchenph.

PHOTOGRAPHY: MICHAEL ANGELO CHUA. STYLING: KAY ISABEDRA. SITTINGS: ANNA FELIPE.

THE PERSON: Cindy Burdette THE PRODUCT: Diet-friendly desserts that hit the spot