Yummy - March 2016 by Lawrence Ambrocio

S SUPER UPER

FOR FOR LENT LENT

EASY M EALS E VERY DA AY EASY MEALS EVERY DAY

MARCH M ARC CH 2016 6

HEOD SS NE IAL C

BU FOT SP SI E

9th ANNIVERSARY ISSUE!

t su Ka

ec n (r do

np ipe o

age 59)

KATSU CRAZE LEARN LEARN TO O COOK COOK KATSU KATSU CURRY CURRY & MORE! MORE! GARLIC GARLICPEPPER PEPPER CRABS CRABS S HRIMP SHRIMP RED RED CURRY CURRY NOODLES NOODLES STUFFED STUFFED ADOBO SQUID SQUID ADOBO S WEET S ESAME SWEET SESAME CHICKEN CHICKEN BEEF S KEWERS BEEF SKEWERS W ITH C OCONUT SAUCE WITH COCONUT SAUCE FETTUCCINE FETTUCCINE WITH WITH LEMONY LEMONY CHICKEN CHICKEN PICCATA PICCATA

M MAKE AKE SIOMAI, I, GYOZA,, & PIEROGI AT A TH HOME! OME!

SWEET DREAMS HOME H OME BAKERS BAKERS SHARE SHARE THEIR THEIR STORIES ST TORIES ISSN 1908-5869 02

9 771 908 5 86002

5 SU S SUMMER UMM MER ER C COOLERS OO OOL LE ERS S

Meatless meals for Lent

Pinoy coolers to beat the heat

Dumplings from all over the world

Six takes on Japanese katsu

Home bakers’ success stories

(COVER) PHOTOGRAPHY: PATRICK MARTIRES. RECIPE: MELANIE JIMENEZ. FOOD STYLING: RACHELLE SANTOS. PROP STYLING: PAULYNN CHANG AFABLE. ART DIRECTION: JON TOLENTINO. (THIS PAGE) PHOTOGRAPHY: TOTO LABRADOR. RECIPE: KALEL CHAN. STYLING: REGINE RAFAEL.

MARCH 2016

Avocado Crush y « Ì «>}i { ®

Contents

Features 40 Catch of the Day Seven easy recipes that feature the bounty of the sea 48 Samalamig! Pinoy street food-inspired drinks and coolers 50 Darling Dumplings The most delectable stuffed bites from around the world 56 Crazy for Katsu Lip-smacking good takes on golden fried cutlets 62 Sweet Success Four home bakers share their recipes for success 68 Design Matters Marketing inspiration from well-designed brands

Restaurants 75 Allium 76 Din Tai Fung 78 Single Origin 79 Dish

Yummy Lessons Garlic-Black Pepper Crab Recipe on page 44

Everyday Recipes Yummy Ideas 9 Fast-food favorites, what you can do with a potato masher, and more!

Yummy Shopping 17 Must-buy! Brooklyn Brew Shop beer making kit 18 Shop Spotlight MK Kitchen

25 Healthy Approach >À i â> iâ½Ã >Õ y ÜiÀ Alfredo Sauce 26 Biz Whiz Sharlene Tan’s Oriental Sesame Vinaigrette

83 Learn To… Clean a crab with Jun Jun de Guzman 84 Master This! Aileen Anastacio’s Rainbow Cake 86 Amazing Appliance Toaster oven 87 In the Kid-chen Choco-Choc Nut Bread Pudding 88 Mix & Match Burger bar

27 The Sweet Stuff Carmela Villegas-Agosta’s Peanut Butter-stuffed Cookie

90 10 Ideas Iced desserts

20 What’s in your cart? MasterChef Asia’s Lica Ibarra

29 Weekday Cooking " i Ã «« } ÃÌ] w Ûi 30-minute meals

21 Grocery Grab Packaging for food

35 Weekend Entertaining Easter brunch

7 Editor’s Letter 8 Meet Our Friends 91 Recipe Index 91 Directory 92 Making It Romdane Artisan Bakery

19 Pantry Basics Fresh mushrooms

24 Family Kitchen Joey de Larrazabal-Blanco’s Shrimp Red Curry Noodles

81 Ingredient Spotlight Dragon fruit

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Editor in Chief Paulynn Chang Afable Art Director Jon Tolentino Food Director Rachelle Santos Managing Editor Anna Felipe Assistant Editor Idge Mendiola Assistant Style Editor Trinka Gonzales Editorial Assistant Regine Rafael p6JKU [GCT KU IQKPI VQ DG CNN CDQWV 5JCMUJWMC VJQUG URKE[ DCMGF /KFFNG 'CUVGTP GIIU UGTXGF YKVJ ƃCV DTGCF CPF DGNKGXG KV QT PQV ube q t%JKPQ . %TW\

CONTRIBUTORS %1057.6+0) #46 &+4'%614 Jonathan Roxas %1.7/0+565 Aileen Anastacio, Jun Jun de Guzman, Joey de Larrazabal-Blanco, Devi de Veyra, Kristine Fonacier, Marie Gonzalez, Sharlene Tan, Carmela Villegas-Agosta 2*161)4#2*'45 Aldwin Aspillera, Michael Angelo Chua, Dairy Darilag, Toto Labrador, Patrick Martires, Miguel Nacianceno, Rennell Salumbre, Lilen Uy 94+6'45 Chinkee Clemente-Koppe, Chino L. Cruz, Ryan Fernandez, Manica Tiglao, Sasha Lim Uy +..7564#614 Boizei Malicdem 4'%+2' &'8'.12'45 Lhas Alvarez, Mira Angeles, Carina Guevara-Galang, Melanie Jimenez, Christa Mendiola 4'%+2' 6'56'4 Global Culinary and Hospitality Academy

FEARLESS FORECAST: WHAT’S THE NEXT BIG FOOD TREND?

p#HVGT /CTICTKVC (QTÅU YCU PCOGF oU DGUV HGOCNG EJGH KP #UKC + RTGFKEV (KNKRKPQ EWKUKPG YKNN UJCMG WR VJG HQQF KPFWUVT[ YQTNFYKFG q t,CUQP ;W

SUMMIT MEDIA President Lisa Gokongwei-Cheng Publisher Edna T. Belleza 82 HQT 1RGTCVKQPU Hansel C. dela Cruz )TQWR 'FKVQTKCN &KTGEVQT Jo-Ann Maglipon 'FKVQTKCN &KTGEVQT Myrza C. Sison Deputy Group Publisher Christine Ongteco-Sandejas +5 CPF #FOKPKUVTCVKXG &KTGEVQT Mags E. Castro Team Publisher Melody Lalata Senior Publishing Assistant Jason Yu 'ZGEWVKXG #UUKUVCPV Rosalie Arteta #FOKPKUVTCVKXG 5GTXKEGU /CPCIGT Whilma M. Lopez Senior Administrative Assistants Michiel B. Lumabi, Marlyn Miguel-Tomas YUMMY.PH/SUMMIT DIGITAL Deputy Digital Group Publisher Azaleah Amina C. Rillo &KIKVCN #UUQEKCVG 2WDNKUJGT Kriska Cruz /CPCIKPI 'FKVQT Trixie Zabal-Mendoza /WNVKOGFKC 2TQFWEGT Riell Santos 'FKVQTKCN #UUKUVCPV Chino L. Cruz Staff Artist Audrey Faye Lacsamana Programmer Paul Mangaser ADVERTISING )TQWR #FXGTVKUKPI &KTGEVQT Florence G. Bienvenido #FXGTVKUKPI &KTGEVQT -G[ #EEQWPVU Regie P. Uy Advertising Manager Shiela A. Ogues -G[ #EEQWPVU 5RGEKCNKUVU Joey Anciano, Joyce Argana, Junn T. de las Alas, Alex S. Revelar, Suzette G. Tolentino #EEQWPV /CPCIGTU Honey P. Alesna, George V. Canseco III, Rommel C. Discipulo #FXGTVKUKPI 'ZGEWVKXG #UUKUVCPV Rita M. Barbacena -G[ #EEQWPVU #UUKUVCPVU Maricel Adaniel, Ashley Balla, Chinggay M. Cabit, Marie Jo Calubay Advertising Assistant Angel A. San Jose

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

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Back in business

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

Shop Spotlight, page 18

ummer is almost here! I remember when we were kids, we used to whip up ice candy in a myriad of y >Û ÀÃp À> }i] i ] > } ] iÛi V >t ƂvÌiÀ > afternoon of intense patintero and agawan base, biting into the ice-cold treat was pure bliss. I remember that our neighbors would start selling them as soon as March rolled in. Þ i } Ì Þi>À ` Ãi v Ü> Ìi` Ì Õ « Ì i L> `Ü>} ] LÕÌ iÛi at that age, I was already such a worrywart: What if I couldn’t do it? What if I had no customers? What if my creations weren’t any good? Ã i ÛÞ Ì i `Ã Ì iÃi `>ÞÃpÌ iÞ½Ài > Ã LÀ>ÛiÆ Ì iÞ > >Ûi ÃÕV a great can-do attitude! So this month, it’s our mission to encourage you to take the leap! ƂvÌiÀ > ] >Ã `« >Þ «ÕÌÃ Ì] º v Þ Õ iÛiÀ ÌÀÞ] Þ Õ½ iÛiÀ Ü°» First up, since the hot months are fast approaching, why not put up your own samalamig stall? (And while you’re at it, go sell ice candy v À Ì i `` Ãt® 7i >Ûi > LÕ V v `i>Ã v À Þ Õ «>}i {n° iÝÌ] ÃÌ>ÀÌ Ã > p ÌiÀ> Þ° 7i½Ûi } Ì Ã Ý `Õ « } ÀiV «iÃ page 50 that will make for the perfect home-based business. iV ÕÌ «>}i £n v À Ü iÀi Þ Õ V> Ã « v À Þ ÕÀ V } Ì Ã and equipment!) You can whip up big batches and sell them frozen, or accept party orders for cooked siomai° 7 >Ì½Ã Ài] Üi½Ûi got recipes for the popular Japanese katsu (page 56) and burger V L >Ì Ã «>}i nn® Ì >Ì Ü }iÌ iÛiÀÞ i iÝV Ìi`t Ƃ Ã ] ` ½Ì forget that when setting up your food biz, the product isn’t the only thing you need to take care of. Marketing it well will go a long, long way. Think about branding, packaging, and positioning. 7i½Ûi } Ì > > `vÕ v iÃÃi Ì > Ì «Ã > ` ÌÀ V Ã v À Þ Õ º iÃ } >ÌÌiÀÃ» «>}i Èn° > Þ] v > Þ Õ ii` Ã > `>Ã v Ã« À>Ì ] y « Ì «>}i ÈÓ > ` Ài>` >L ÕÌ Ü Ã i v ÕÀ v>Û À Ìi i bakers jump-started their successful careers. Remember, starting is always the hardest part. Once you get into the swing of things, you’ll wonder why you didn’t do it sooner. Good luck!

Crazy for Katsu, page 56

Paulynn Chang Afable Editor in chief paulynn@yummy.ph

Mix & Match, page 88

Find us online

facebook.com/ yummymagazine

@yummyph

Meet our friends

Easter brunch, page 35

MANICA TIGLAO Managing editor, Town & Country Philippines

JONATHAN ROXAS Consulting art director, Yummy

KALEL CHAN Chef, The Raintree Group For this issue, I...shared recipes for different kinds of samalamig or Pinoy coolers (page 48). …and that taught me...that Filipinos are really mood eaters. +V FQGUPoV OCVVGT KH VJG YGCVJGT is cold or hot—we can eat halo-halo on a cool, rainy day and a bowl of arroz caldo even in the peak of summer! The on-trend food item I can’t get enough of is... IQEJWLCPI +VoU CFFKEVKXG + ECP CFF KV VQ CP[VJKPI The home-based food businesses I always support include...brands that sell bottled goods like local gourmet tuyo in QNKXG QKN +VoU GCU[ HQQF VJCV + ECP GPLQ[ YKVJ C UVGCOKPI DQYN QH rice, anytime, anywhere. If I could start my own food biz, I would call it... General Mer-CHAN-dise. …and I would sell...different off-cut meats in noodle bowls with good, comforting broth.

This year, I...helped set the direction for Yummy’s new look and design. The best thing about working with the Yummy team is... that everyone is easy to work with. They are all talented and dedicated; plus, everyone likes to talk and laugh a lot! The home-based food business I always support is...Rosalie’s from Bulacan. They make the best suman in my book! My favorite is the pinipig with buko ƃ CXQT + DW[ KV CU pasalubong for O[ QHƂ EGOCVGU CNN VJG VKOG If I could start my own food business, I would call it...Kain na, wag kang mahiya! Seriously. …and I would sell...comfort food—like pork chops with apple reduction sauce—because that always hits the spot!

www.yummy.ph

CHRISTA MENDIOLA Chef and owner, CHRISTA Manila For this issue, I...came up with simple yet festive dishes to celebrate Easter. …and that taught me...to explore different tastes and textures to create an interesting party menu. The on-trend food item I can’t get enough of is...ETGRG ECMG +V has all of my favorite ingredients: butter, cream, and sugar! The home-based food business I always support is...Costa Brava. Their marshmallow-frosted cake brings back a lot of good childhood memories. I started my home-based food biz because...YJGP + YCU CDQWV to graduate from culinary school GKIJV [GCTU CIQ + JCF C OKNF stroke. Baking became part of my therapy—then it became a business. I love whipping up...my bestselling Dark Chocolate Caramel Cake because its taste, texture, and aroma make me happy! The best thing about having my own baking business is...+ IGV VQ spend quality time with my family

DGECWUG +oO LWUV KP VJG MKVEJGP GXGP KH + UQOGVKOGU YQTM NCVG

March 2016

For this issue, I...wrote “Sweet Success” (page 62), a feature on home bakers. …and that taught me...that it’s never too late to start doing what you really want to do, and that you shouldn’t underestimate the power of RCUUKQP +VoU TGCNN[ YJCV YKNN make you want to get out of bed each morning. The on-trend food item I can’t get enough of is...Mexican HCTGt+oXG CNYC[U GPLQ[GF KV CPF +oO INCF OQTG TGUVCWTCPVU CTG paying attention to it these days. The tacos and burritos from Tacos Chingones, El Chupacabra, and A’Toda Madre are tasty, Ƃ NNKPI CPF TGNCVKXGN[ EJGCR The home-based food business I always support is...Dessert du Jour by Mara Poblete. Her Salted Caramel Chocolate Torte is my go-to cake for special occasions. +VoU CNUQ VJG RGTHGEV JQUVGUU IKHV because it pleases most palates. If I could start my own food biz, I would sell...mini versions of my favorite sweets since +oO RGVKVG

Yummy

Spicy Chicken Sandwich

Turn up the heat

Want it extra hot? Serve this crunchy sammie with hot sauce! To make: Flatten 4 skinless EJKEMGP DTGCUV Ƃ NNGVU using a meat mallet. Combine chicken, 1 cup milk, 2 tablespoons hot sauce, and ½ teaspoon white pepper in a bowl. Cover and refrigerate for 2 to 4 hours. Mix together ¼ cup all-purpose ƃ QWT, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon chili pepper, and ½ teaspoon dried thyme (optional) in a bowl. Beat 1 egg in a second bowl. Combine EWR Ƃ PG breadcrumbs and ¼ cup Japanese breadcrumbs in a third bowl. Drain chicken, `Ài`}i y ÕÀ ÝÌÕÀi] ` « egg, and coat in breadcrumbs. Deep-fry until golden brown, about 5 minutes. Fill burger buns with chicken, shredded lettuce, and mayonnaise. Serves 4.

PHOTOGR APHY: MIGUEL NACIANCENO. RECIPES AND FOOD PREPAR ATION: IDGE MENDIOL A. ST YLING: TRINK A GONZ ALES AND IDGE MENDIOL A.

Whip up the zingy fast-food classic at home! Get creative with the extras: Add avocados for creaminess, pickles for a briny tang, and jalapeños for even more heat.

www.yummy.ph

March 2016

SHAKE IT OFF Homemade Barbecue Fries } v À Û i } Ì Õ V iÃ¶ >Û Ài` fries will have you chomping the night away. To make: Combine 2 teaspoons paprika, 1 teaspoon garlic powder, 2 teaspoons brown sugar, ½ teaspoon onion powder, and ¼ teaspoon chili powder. Combine powder mixture and EWR HTGPEJ HTKGU (cooked according to package instructions) in a covered container or small paper bag; shake until fries are well coated. Serves 2.

EASY AS PIE Peach and Mango Pie

> ½Ì w ` «Õvv «>ÃÌÀÞ¶ 1Ãi wonton wrappers instead. To make: Combine 4 peach halves (canned, chopped) and ¼ cup peach syrup (from the can) in a saucepan over low heat. Simmer for 3 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water; add to mixture, stir, and simmer until thick, about 3 minutes. Remove from heat. Add ƃ GUJ HTQO mango (chopped); stir. Let mixture cool. Roll 8 to 10 store-bought RWHH RCUVT[ USWCTGU Õ Ì ¦|8 inch thick. Slice into 4x2½-inch pieces. Top a pastry with fruit mixture, leaving a ½-inch border around the edges. Top with another puff pastry piece and press edges with the tines of a fork to seal. Chill for 30 minutes. Deep-fry in preheated oil for about 4 minutes or until golden brown. Makes 8 to 10.

Fast food hits Give in to your cravings! Recreate these favorites right in your own kitchen.

STAY AFLOAT Online Exclusive! Log on to Yummy.ph to get the recipe for Bacon-and-Cheese Baked Potato!

www.yummy.ph

March 2016

Caramel Root Beer Float Ice-cold root beer and creamy vanilla ice cream is a classic pairing. Add rich caramel sauce to the mix for an indulgent treat. To make: Place 2 scoops vanilla ice cream in a glass. Drizzle with 1 tablespoon store-bought caramel sauce. Pour in 1 (330-ml) can root beer. Serve immediately. Serves 1 to 2.

Green Tea-Ginger Beer OMS T T O B

UP!

Whip up this refreshing, effervescent drink at home. It's a cinch to make! Steep 1 green tea bag in 1 cup hot water for about 2 minutes; set aside in the refrigerator. Once chilled, pour brewed tea and 1 cup ginger beer (we used Bundaberg) into a glass. Garnish with fresh mint leaves and lemon slices, if desired. Makes 1.

WE SCREAM FOR

ICE CREAM

PHOTOGRAPHY: ALDWIN ASPILLERA (BLACKBIRD FARMS), MIGUEL NACIANCENO (BOTTOMS UP), AND COURTESY OF PHAT BOYS AND JACK 'N JILL. RECIPE AND TEXT: REGINE RAFAEL.

Popping up in bazaars and markets all over the metro, Phat Boys whips up an impressive looking ice cream sandwich. These frozen treats are so massive, they actually need to be eaten out of > VÕ«t 7i½Ài Û } Ì i Ì iÀ Fudger (coffee almond fudge ice cream sandwiched between snickerdoodle cookies), but we also enjoy coming up with our own combinations. This is one Ã> `Ü V Þ Õ½ Ü> Ì > Ì Þ ÕÀÃi v° No sharing! For inquiries, email phatboys@gmail.com or call mobile no. 0947-7828616.

GUILTFREE DAIRY

} v À > ìÌ Ý w Ý¶ / i Ãi>ÀV i `Ã Ü Ì iw ÀpviÀ i Ìi` milk loaded with 30 different microorganisms and packed with i> Ì Li iw ÌÃ Ì½Ã } ` v À Þ ÕÀ Ã ] digestion, bone density, and immune ÃÞÃÌi ®° Ì½Ã > Ã i>ÃÞ Ì V Õì Ì in your diet. Local family-run estate Blackbird Farms churns out milk and cheese products from goats they raise in their farm and manufactures y >Û Ài` iw À ] iw À VÀi> V iiÃi] and iw À V iiÃi L> Ã° "ÕÀ v>Û À Ìi¶ ì iÞ iw À ] Ü V Ã creamier and slightly tangier than yogurt. For orders and inquiries, contact mobile no. 0917-8169794 or email blackbirdfarms@yahoo.com.

www.yummy.ph

March 2016

Let’s twist Snacking becomes even more fun with Jack ‘n Jill Chippy Twisters. These crunchy corn chips come in two variants: Taco & Spice for that extra hot kick, and Cheese & Lemon for > âiÃÌÞ â } v y >Û À° One bag isn‘t enough. Available at leading supermarkets nationwide.

Bookshelf You might know Dale Talde as the outspoken, unapologetic contestant who could whip up seriously tasty Asian eats on season four of Top Chef. This second generation FilipinoAmerican—born in Chicago, but raised with Filipino values and on Filipino cooking—grew up loving the food from his hometown, but also had typical cravings for stuff he couldn’t normally have at home (like McDonald’s chicken nuggets and Tater Tots). AsianAmerican by Dale Talde (P1,345, National Book Store) gives you the best of both worlds—awesome Asian recipes (inspired by his love for authentic oriental dishes) with an all-American twist. Innovative plates like Vietnamese Halal Cart-style Lamb Pitas and Chicken Nugs (that’s chicken nuggets marinated in yogurt, hot sauce, and Sriracha) will test your limits (in the kitchen) and your taste buds (at the dinner table). Dale’s own stories are as gripping as his wild recipes. Get ready to broaden your horizon with this proudly inauthentic cookbook.

Reco

Aisa Atilano made a name for herself through cake design. This talented baker and artist discovered her passion after college, and armed herself with a diploma in Pastry and Bakery Arts before diving into the world of decorating cakes. While Aisa’s cakes take center stage, it’s her brigadeiros that I can’t stop raving about. A popular Brazilian confection, these bite-sized chocolate balls are made from condensed milk and powdered chocolate, and are covered in chocolate sprinkles, desiccated coconut, nuts, or chocolate powder. Don’t pop the entire thing in your mouth, though— savor it slowly and enjoy the rich, smooth chocolate. Aisa’s brigadeiros come in a «ÀiÌÌÞ y À> «>V >}i] > } Ì i the perfect gift. Go ahead, make someone (or yourself!) smile with a box of these addictive spheres. To order, email brigadeiros@ aisaatilano.com

Craft Beer for Every Juan Locally made beer has been taking the city by storm, and Juan Brew is one of the breweries that has slowly but steadily built a cult following. Spot the unmistakable carabao logo and you’ll know you’re drinking one of their bottles. Choose between Pale Ale, a full-bodied and smooth beer, and India Pale Ale, a hoppy brew that packs an intense punch—both of spectacular taste and quality, and both very Pinoy. These drinks prove that local craft beer is something to be proud of. For a list of retailers, visit www.juanbrew.com/press.

www.yummy.ph

March 2016

PHOTOGRAPHY: ALDWIN ASPILLERA (BOOKSHELF), KAI HUANG (REG'S RECO AND PORTRAIT), AND MIGUEL NACIANCENO (JUAN BREW). TEXT: REGINE RAFAEL. HAIR AND MAKEUP: VIDA NON JAUCIAN.

Brigadeiros

We Asked

What food business do you plan to set up this summer?

You!

An affordable pearl-smoothie business. How does coconut milk with mangoes and sago sound?

We usually sell ice candy because it’s very popular in our neighborhood.

Bookmark it!

—James Paolo Razal

—John Rey Digamo

Nothing beats cold, refreshing fruit drinks on a hot summer day! I’m adding fresh fruit drinks like mango and watermelon to my restaurant’s menu. —Jessica Camique

Marketa.ph

I’ve got coffeeflavored cupcakes on my mind.

PHOTOGRAPHY: ALDWIN ASPILLERA (PORTRAIT), MIGUEL NACIANCENO (TRINKA'S IDEA), AND COURTESY OF MARKETA.PH. RECIPE: TRINKA GONZALES. TEXT: REGINE RAFAEL. HAIR AND MAKEUP: ELAINE GANUELAS.

—Al Pinc Cecil

I’m planning to whip up artisanal black pepper. —Grace ConsolacionMarfori

Every summer, we sell halo-halo. Maybe this year, we’ll upgrade it with fun, new mix-ins. —Jhingkie Salazar

Next Month's Question:

What Pinoy dishes do you like to whip up on busy days?

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

While small and medium enterprises churn out fantastic products, they usually sell out of their homes or at bazaars— which is not always the most convenient. Introducing Marketa. ph, a local mobile e-commerce site that features a number of products made by SMEs. You can shop online, pay via credit card, bank deposit, ATM, GCash, or PayPal, then get your items delivered straight to your doorstep. What’s more, many of the food products on Marketa. ph are Yummy-approved (like Earnest Bakes’s Calamansi Pie, First Harvest’s Peanut Butter, and so much more)! Now, it’s easier to IGV [QWT Ƃ NN QH [QWT HCXQTKVG GCVU and support independent local brands. Visit www.marketa.ph.

Out of the Box Idea

Dulce de Leche-Coffee Yogurt Pops Make tangy, bittersweet treats with only a handful of ingredients!

DULCE DE LECHE

YOGURT

ARLA MILK

COFFEE

Combine 1 cup yogurt (plain yogurt results in a less tangy popsicle that melts faster; Greek yogurt makes creamier, tangier popsicles), ¾ cup store-bought dulce de leche, Š8 cup Arla milk, ¼ teaspoon instant coffee granules, and Š8 teaspoon salt in a bowl. Mix well until smooth. Divide mixture among 4 popsicle molds. Freeze for 30 minutes, insert popsicle sticks, then freeze for at least 4 hours. Remove from molds and drizzle with more dulce de leche. Serve immediately. Makes 4.

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March 2016

Potato Masher, Crate & Barrel, P979

Lighten up BUY 5, LOSE 5 Stay on track of your weight-loss goals with these ingredients. BROWN RICE Not ready to trade white rice for its unpolished sister? Good news: Researchers from Harvard have found that having brown rice for just one meal per day can curb the spike in your postmeal blood-sugar level.

SQUASH *>V i` Ü Ì w LiÀ and protein, a mere cup can slay your hunger. Looking for an even more diet-friendly option? Opt for the butternut variety.

LEARN THE LABELS Want to make healthier choices when grocery shopping but not sure which products to pick? Use this cheat sheet to decode some of the most common healthfood terms.

WHITE BUTTON MUSHROOMS This popular variety is said to help regulate women’s glycemic index after eating, contributing to better exercise endurance.

This nifty kitchen utensil can do more than conveniently «À `ÕVi } Ì] y ÕvvÞ >Ã i` potatoes. A few clever uses for your potato masher: Quickly dice eggs for an egg salad, easily break up soft nuts like walnuts for Õvw Ã À Ã> >`Ã] À VÀÕÃ cookies or crackers into crumbs for a sumptuous ice cream topping.

APPLES Want to drop more weight? Eat your apple with the skin on—the outer layer contains a compound called pectin that keeps you feeling full longer.

Sugar-free, no-sugar, sugarless, and zero-sugar mean there’s less than ¦|8 teaspoon of sugar per serving in that particular food item. No added sugar indicates that no sugar or sugar-containing ingredient was added during processing. However, this doesn’t mean that the food is low in sugar content or does not taste sweet. Fat-free does not mean zero fat— it may contain up to .5 gram of fat per serving. Low-fat refers to food with 3 grams (or less) fat per serving. Light indicates that the product has at least 33 percent fewer calories or at least 50 percent

CHICKEN BREAST Here’s your source of muscle-building, metabolismboosting lean protein. It has less than half the fat of dark meat!

less fat per serving than its regular counterpart. It does not necessarily mean low-calorie or low-fat. Reduced-fat contains at least 25 percent less fat than its full-fat counterpart. It is lower in fat, but not necessarily low in fat. Organic refers to fruits, vegetables, and animal products that have been grown or raised without the use of additives, coloring, synthetic chemicals (such as fertilizers, pesticides, hormones, and antibiotics), radiation, and genetic manipulation. Free-range describes meat, eggs, and dairy products from animals that, for part of the day, can freely roam ÕÌ` ÀÃ ÃÌi>` v Li } V w i` enclosed spaces for 24 hours.

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March 2016

Kisses Deluxe Hershey’s Kisses is a classic. The plume-shaped piece of chocolate, wrapped in shiny foil with a strip of paper peeking out on top, is a familiar treat—one that many enjoy. This year, the favorite gets an upgrade: The new Hershey’s Kisses Deluxe is loaded with roasted hazelnuts and rice crisps, blending creamy and crunchy textures together, giving you a chocolate kiss you’ll never forget. Available at leading supermarkets nationwide.

PHOTOGRAPHY: ALDWIN ASPILLERA (PORTRAIT), MICHAEL ANGELO CHUA (LIGHTEN UP), AND COURTESY OF CRATE & BARREL AND HERSHEY'S. TEXT: ANNA FELIPE (LIGHTEN UP) AND REGINE RAFAEL. HAIR AND MAKEUP: ELAINE GANUELAS.

ICOOL F I R R T TE

Dry Age Ribeye with Garlic & Sage Emulsion & Milk Skin

ADVERTISINGFEATURE

RIBEYE

GARLIC & SAGE EMULSION

•

• • •

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Cheff Josh Boutwoo Boutwood’s masterpiece brings together a ﬂavorful union of tastes. Using Arla Milk Goodness and Arla’s Natural Havarti Cheese Slices, you can now create a healthy but luxurious ribeye, served medium rare, that the whole family can enjoy.

Ribeye 600 g (sliced into two steaks) 20 oz Sea Salt as needed Black Pepper as needed Olive Oil 30 ml (2 tbsps) Lurpak Butter 60 g (4 tbsps)

1. Place the two steaks on a chopping board and season well with salt and pepper on both sides. Let the steak rest and come up to room temperature. 2. Bring a medium size pan to heat and add olive oil. Gently place the seasoned steaks in the pan and sear each side for 4 minutes. 3. Add the butter and baste over the steaks to cook each side. When you have reached your desired doneness remove from the pan to a clean board and let the steaks rest uncovered for 10 minutes.

MILK SKIN •

MASH POTATO WITH HAVARTI CHEESE

• • •

•

• • • •

1. Blanch the sage in boiling water for 30 seconds, remove and pat dry with a paper towel. 2. Chop the sage into small pieces and transfer to a measuring cup. Add the garlic and salt and pepper. 3. Slowly add the milk and blend with a hand blender. Slowly pour the oils onto the milk taking extra care not to mix the two. The oil will naturally sit on top of the milk. 4. Using the hand blender, submerge it into the mixture while off. Blend the mixture carefully while slowly raising the blender to the surface. The mix will emulsify and thicken. Transfer to a piping bag and keep chilled.

Arla Milk Goodness Full Cream UHT Milk as needed

1. Place the milk in a sauce pot and steep at medium heat. Take extra care not to the let the milk boil. Keeping the milk at a constant temperature will ensure the top surface stiffens and creates milk skin. 2. When hard, gently remove the top layer and place it on a tray lined with wax paper. Continue the process until you have 8 pieces. 3. Place into a preheated oven at 120C for 10-15 minutes or until dry.

•

Arla Milk Goodness Full Cream UHT Milk 1⁄2 Cup Extra Virgin Olive Oil 1⁄2 Cup Canola Oil 1 Cup Fresh Sage 3 sprigs Fresh Garlic 2 cloves Salt & Pepper to taste

Potatoes 2 pc (medium size) Salt as needed Lurpak Butter 3 tbsps Arla Milk Goodness Full Cream UHT Milk 1⁄2 Cup Arla Havarti Cheese Slices 3 oz

1. Bring a pot of water to boil and season with salt. Add the potatoes and boil until tender. Once tender remove from the water and mash with a fork. 2. Add the butter and the milk and incorporate well. While the mixture is still hot, add the cheese so that it melts and incorporates into the potatoes. 3. Check for seasoning and reserve until needed.

SAUCE • • • • • • • • • • •

Beef Bones 2 pc Onions (Whte) 1 whole Carrots 1 pc Celery 3 stalks Tomato Base 4 tbsps Whole Black Pepper Corns 10 pc Salt as needed Bay leaf 1 pc Fresh Thyme 6 sprigs Cognac 1⁄2 cup Water 1 liter

1. Chop all ingredients into chunks and place into a preheated oven (180C). Roast for 30-40 minutes. Transfer the ingredients to a stock pot and add cognac, reduce by half and then water. 2. Bring to a boil and then simmer for 1 hour or until reduce by half. Strain through a ﬁne sieve and continue to reduce until thick.

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If dry age beef is not available in stores near you, you can substitute to any cut of beef to your liking. Pork is also a great alternative to use. Have patience when making the milk skin, as each layer of skin takes 10 minutes to form.

Yummy

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

Mustbuy!

BREWS CLUES Love a cold pint? With this beer-making kit, you can make one at home. A growing trend here and abroad, home brewing allows you to make beer minus the fuss—no matter the size of your kitchen. The kit includes a batch of grains, hops, and yeast, as well as all the equipment you'll need to come up with your own drink.

Something’s brewing Take your beer-making hobby to the next level by turning it into a money-making home business.

CHEER ON Once you’ve gotten the hang of the process, you can start playing with }Ài` i ÌÃ] y >Û ÀÃ] and even packaging. Local distributor Juan Brew carries a wide array of grain malts, yeasts, and ingredient mixes to get you going. Empty bottles and > ivw V i Ì L ÌÌ i capper are also in stock to help you with your biz.

Brooklyn Brew Shop Beer Making Kit (P2,995) is available at www.juanbrew.com.

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March 2016

YUMMY SHOPPING

p S ho l ig ht

S p ot

MK Kitchen

MK Kitchen is at 4 E. Rodriguez Jr. Avenue, Bagong Ilog, C5, Pasig City; open Monday to Saturday, 8 a.m. to 6 p.m., and Sunday, 9 a.m. to 6 p.m.; tel. nos. 6611931, 661-1932; ÜÜÜ° ÌV i > >°V .

Starting a food business from scratch? Shop for the equipment, gadgets, and tools you need all under one roof.

[1] y ÕÌi` LÕ `Ì «> *£Èx® [2] >ÌÌiÀ vÕ i ` Ã«i ÃiÀ *ÇÎx® [3] > L ÃÌi> iÀ L>Ã iÌ Ü Ì V ÛiÀ *ÓÎä® [4] ÌV i >Ýi *{Îä® [5] Ài> Ü ««iÀ *Î]{{ä® [6] vvii }À `iÀ *{Óx®

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PHOTOGRAPHY: TOTO LABRADOR. TEXT: IDGE MENDIOLA.

imsum counter, sushi stall, sausage enterprise—you’ll need the right equipment (think siopao steamers, sushi chillers, and sausage stuffers) to get that food business started. Head to MK Kitchen, a one-stop shop for cooking supplies. The huge warehouse holds over 4,000 items imported from Korea, China, Singapore, Taiwan, Malaysia, and Italy. iÀi] Þ Õ½ w ` paellera pans in every size, rolling pins made of various materials, L } > ` Ã > V >w } ` Ã iÃ] and even menu books, bill holders, and aprons. A sizeable portion of MK Kitchen is dedicated to larger appliances—convection ovens, ice makers, espresso machines, and industrial mixers that are all priced competitively. Stainless fabrication products, from working tables to exhaust hoods, are also available and are some of the specialties of the store—you can have them customized based on Þ ÕÀ Ã«iV w V ii`Ã° iÛi offers restaurant consultation and kitchen design services so you can get the most out of your purchases. Even if you have no plans of starting a business just yet, you’ll surely leave with a couple of items for your kitchen and maybe even a bagful of ideas for that project you’ve always dreamed of starting.

www.yummy.ph

March 2016

P a nt r y

Shimeji mushrooms are also called beech mushrooms because they usually grow on fallen beech trees. This variety is characterized by long stems and cracked caps, and is usually grown in clusters. These mushrooms are smooth with a bit of crunch, and have a nice buttery, nutty «À w i° /ÀÞ Ì i stir-fried, roasted, or tossed in noodles.

B a s ic s

Mushroom magic

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

Packed with umami goodness and vitamin D, mushrooms are a favorite across cuisines. Check out the different varieties you can use to give your dishes extra oomph.

Not to be mistaken as bean sprouts, enoki mushrooms have button-shaped caps and long, thin stems. Also called golden needle mushrooms, they are favored in Asian cooking for Ì i À ` y >Û À and subtle crunch. They’re best used in soups and salads.

Originally from Japan and Korea, savory and meaty shiitake mushrooms are popular in Asia. They have umbrella-shaped caps, and tough curved stems which should be removed before cooking. They’re best known for lending umami y >Û À Ì ` Ã iÃ°

Popular the world over, oyster mushrooms are shaped like a trumpet, and feature brown or grayish caps. Velvety with a slightly sweet y >Û À «À w i] Ì iÞ are quite versatile and easy to cook. Log on to Yummy. ph for the recipe for Parmesan OysterMushroom Chips.

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Having a weekend barbecue? Put portobello mushrooms on your grocery list. Tan in color and with extremely large brown caps, they are meaty and have > ÃÌi> i y >Û À and texture. They’re perfect marinated and grilled, and can sub for meat in burgers.

March 2016

White button is one of the most common mushroom varieties. They have plump, white caps and short, smooth stems. - } Ì Þ w À texture, they have a mild earthy y >Û À «iÀviVÌ for salads, soups, and pizzas.

King trumpet or king oyster mushrooms have long, thick, white ÃÌi Ã > ` LÀ Ü ] y >Ì caps. They’re hearty and meaty, and have a slightly sweet, LÕÌÌiÀÞ y >Û À «À w i° They’re popular in Asian cooking, and are perfect sautéed in butter or cooked tempura-style.

YUMMY SHOPPING Wh a t ’s I n Your

Ca r t?

Lica Ibarra The MasterChef Asia contestant talks about her favorite food adventures and the joy of pursuing a lifelong dream.

MUST-HAVE ITEM IN YOUR FRIDGE? Unsalted butter tops my list. I use it for baking and cooking—it makes everything taste so much better! Here’s my favorite trick: If a recipe calls for two tablespoons of oil, I use one tablespoon butter and one tablespoon oil instead. FAVORITE SECRET INGREDIENT? Bagoong Balayan. For my Caesar salad dressing, I use it instead of anchovies. It adds so much depth and character to a dish. Plus, it’s always nice to use local ingredients. YOUR SIGNATURE DISH? Queso de bola bibingka Ã ÕvyjpÌ >Ì½Ã what I made for my audition tape for MasterChef Asia. I really like fusion dishes, so when I applied for the show, I made sure my tape showed who I am, what I like to cook, and why I deserved to be one of the 15 contestants. BEST THING ABOUT BEING PART OF MASTERCHEF ASIA? It was like attending the best cooking school. I learned a lot from the judges and from the other contestants—from essential techniques to appreciating iÜ y>Û ÀÃ° ÃÌi««i` ÕÌ v Þ comfort zone, developed mental toughness, and learned to trust myself. It allowed me to pursue my culinary dreams!

LESSON YOU STILL PRACTICE POST-COMPETITION? Plating—I learned to make food pretty, be adventurous with textures, and add another element to the plate. I now enjoy being an artist when it comes to food! BEST DISH YOU’VE COOKED? In the competition, it was the deconstructed apple pie and s’mores I did for the tag-team challenge with eventual winner, [Woo Wai] Leong [of Singapore]. It even had kale in it! I went back to my love of baking to come up with a dessert that was inventive. BEST MEAL YOU’VE HAD RECENTLY? The grilled squid with yuzu, kinome miso, and sesame from Ronin in Hong Kong. That trip showed me that traveling is a good way to deepen my knowledge and love for food. GO-TO FAMILY DINNER? My family is a big fan of steak. >À` Ãi>À Ì wÀÃÌ Ì i L>ÃÌi Ì Ü Ì butter, rosemary, and garlic. TOP TIP FOR BUDDING HOME COOKS? Read the recipe thoroughly before you start cooking. Don’t be intimidated by the process—a lot of recipes are now very simple to understand and follow, and more ingredients are readily available in the local market. PHOTOGRAPHY: RENNELL SALUMBRE. TEXT AND SITTINGS: ANNA FELIPE. HAIR AND MAKEUP: VIDA NON JAUCIAN.

WHAT’S YOUR EARLIEST FOOD MEMORY? I started cooking when I was eight years old. I’d help with the appetizers during dinner parties. One time, my mom asked if I could make the Caesar salad on my own. I said yes, and I’ve been cooking ever since.

www.yummy.ph

March 2016

G rocer y

Ahead of the pack

G ra b

The devil is in the details. Choose the proper packaging to set your products apart from the rest. [1] FROZEN FAVORITES Selling ready-to-eat dishes like kaldereta, binagoongan, and laing? Store them in reusable, microwaveable, covered containers. SM Bonus 500-ml plastic containers, *£{n°xä v À wÛi] SM Supermarket

[2] WOODEN WONDERS Respect Mother Nature by steering clear of plastic utensils. These wooden spoons and forks are smooth and sturdy. Edison wooden utensils, P80.50 for 25, The Landmark

[3] WARE IS THE LOVE Keep meal components organized with a three-compartment plate made with cornstarch. Flair Ware biodegradable plate, *ÇÓ°Çx v À wÛi] SM Supermarket

[4] SO SAUCY Keep salad greens in tip-top shape by storing the accompanying dressing in a separate container. Family 50-ml sauce container, P49.50 for 20, SM Supermarket

[5] SIGNED, SEALED, DELIVERED Microwaveable, sealable, freezer-safe, and environmentfriendly, this clear tub is the perfect all-around food container! It's also really easy to tote along. Edison 1-liter tub with handle, P175.50 v À wÛi] 1 >ÀÌ

[6] SIP AND GO Selling shakes and coolers this summer? Keep your enterprise eco-friendly with paper straws. Queens jumbo paper straw, P115 for 50, The Landmark [7] RAISE YOUR GLASS Flimsy cups sag easily and become limp after a couple of hours. Avoid mishaps by using durable glasses. Flair Ware 425-ml premium glass, P52.75 for £ä] 1 >ÀÌ

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

www.yummy.ph

March 2016

ADVERTISINGFEATURE

ŉ] ( ŉ Enjoy this savory Beef Mechado recipe, brought to you by Monterey’s Recipe Promo winner, Maricel Domingo. INGREDIENTS: 2 kg Monterey whole beef round or kalitiran ⅛ kg pork fat, cut into strips 4 cloves garlic 4 pcs tomato, medium 5 pcs calamansi, medium 4 pcs onions, peeled, ﬁnely chopped 5 pcs fried potatoes, medium, thinly sliced 2 pcs red bell pepper, sliced 2 cups tomato sauce or ½ cup tomato paste ½ cup soy sauce To taste grated cheese DIRECTIONS: 1. Set aside fried potatoes. Cut beef into 2 slabs/logs, about 1 kilogram for each slab. 2. Using a long, thin blade knife, cut and make a hole along and through the length of the beef slabs. Insert the pork fat strips into the hole. 3. Marinate the beef with the mixture of soy sauce, pepper, and calamansi juice overnight or for at least 4 hours. Using a large sauce pan, sauté garlic, onion, and tomato for about 10 minutes in medium heat. 4. Add in marinated beef slabs. Cook for 30 minutes. 5. Add tomato sauce and peppercorn. Simmer for 1 ½ to 2 hours or until tender, and the liquid has turned into thick sauce. Add grated cheese and more water as necessary. 6. To serve, slice meat and arrange on a platter. Put the fried potato, and pour over the sauce. Add grated cheese (optional).

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Easy dishes for busy days

PHOTOGRAPHY: CLAIRE CORDIER/ GETTY IMAGES.

Everyday Recipes 24 Family Kitchen 25 Healthy Approach 26 Biz Whiz 27 The Sweet Stuff 29 Weekday Cooking 35 Weekend Entertaining

TIP Instead of shrimp, you V> ÕÃi VÀ>L] wÃ ] À even clams or mussels. You can also use spaghettini instead of egg noodles.

BY JOEY DE LARRAZABAL-BLANCO

reating—and recreating—recipes is always an exciting process. This dish is inspired by a fancy crabmeat curry served over rice that I once read about. The FRPELQDWLRQ RI ÀDYRUV DQG WKH thick curry sauce sounded like something I would absolutely love, so I set about making my own version, using shrimp and noodles instead of crab and rice. /LNH ZLWK DOO 7KDL FXUULHV , ¿QG WKDW WKH EDODQFH EHWZHHQ ¿VK VDXFH VXJDU DQG OLPH juice is totally based on personal preference. I have given basic measurements here, but do taste the sauce so you can tweak it to your liking. Along with extra herbs, serve KRW VDXFH DQG HYHQ PRUH ¿VK VDXFH DQG lime wedges on the side to allow everyone to DGMXVW WKHLU ERZO¶V ÀDYRU This was a little too spicy for my children, but my husband and I enjoyed it immensely. I hope you share a bowl or two with someone you love as well!

Serves 2 to 3 Prep Time 10 minutes Cooking Time 10 to 15 minutes

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

canola oil (or any other mildly y>Û Ài` ® v À Ã>ÕÌj } 1 small red onion, sliced into thin half-moons Ó V ÛiÃ }>À V] Ã Vi` x Ã ViÃ }> > }> À } }iÀ® 1 to 2 bulbs lemongrass, white part only, sliced diagonally 1 to 2 tablespoons Thai red curry paste 400 ml coconut cream £ >vwÀ i i>v] Ã Vi` £ Ì Ó Ìi>Ã« Ã wÃ Ã>ÕVi patis® 1 teaspoon brown sugar 1 to 2 teaspoons lime juice 250 grams medium shrimp, peeled > ` `iÛi i`] Ãi>Ã i` Ü Ì Ã> Ì 250 grams thin Chinese egg noodles a handful of cilantro (wansoy® i>ÛiÃ 5 green onions, sliced a handful of Thai basil or Ài}Õ >À L>Ã i>ÛiÃ i Üi`}iÃ] Ì ÃiÀÛi

www.yummy.ph

March 2016

1 Heat a couple of swirls of oil in a pan ÛiÀ i` Õ } i>Ì° ->ÕÌj Ã] garlic, galangal, and lemongrass until onions are soft and mixture is fragrant. 2 Add Thai red curry paste and mix thoroughly. Stir in coconut cream until «>ÃÌi ` ÃÃ ÛiÃ Ì Ì i µÕ `° Ƃ`` >vwÀ i i>v] wÃ Ã>ÕVi] ÃÕ}>À] > ` lime juice; cook, stirring occasionally, Õ Ì y>Û ÀÃ i `] >L ÕÌ x ÕÌiÃ° Ƃ` ÕÃÌ Ãi>Ã }] >`` } Ài wÃ sauce to make it saltier, sugar, or lime juice if it needs tang. 3 Add shrimp; stir and cook until just done, about 3 to 5 minutes. (Don’t ÛiÀV Ã À «Æ Ì iÞ Ã Õ ` Li LÀ } Ì « > ` ÃÌ >Ûi > L Ì v > L Ìi°® Ƃ` ÕÃÌ Ãi>Ã }° ,i Ûi «> vÀ i>Ì° 4 Meanwhile, bring a pot of water to a boil. Cook egg noodles according to package directions. 5 Û `i ` iÃ > } Ó Ì Î L Ü Ã° / « Ü Ì Ã>ÕVi] ` Û ` } Ã À « iÛi Þ° Garnish generously with cilantro, green Ã] > ` L>Ã ° -iÀÛi Ü Ì i wedges on the side.

PHOTOGRAPHY: ALDWIN ASPILLERA. STYLING: TRINKA GONZALES. ILLUSTRATION: BOIZEI MALICDEM.

SHRIMP RED CURRY NOODLES

BY MARIE GONZALEZ

eople ask me how I can live without cream in my diet. Let me tell you, it seems hard but it can be done. There are many animal product- and processed ingredient-free cream alternatives that are much better for you! , OLNH WR PDNH FUHDP\ VDXFHV XVLQJ QXWV RU OLJKW FRORUHG YHJHWDEOHV LQFOXGLQJ FDXOLÀRZHU %XPSLQJ XS WKH ÀDYRU ZLWK JDUOLF DQG OHPRQ MXLFH transforms it from bland to impressive. When I have a craving for a light, creamy sauce to pair with pasta or veggies, I like to use this recipe because I know I can have as much of it as I want, without feeling guilty. It’s also an easy recipe to help you sneak in more good ingredients into your meals. Remember, experts say it takes three weeks to form a habit—nurture a healthy diet and it’ll become second nature!

CAULIFLOWER ALFREDO SAUCE Makes 3¾ cups Prep Time 10 minutes Cooking Time 10 minutes

{ VÕ«Ã V>Õ y ÜiÀ y ÀiÌÃ £ Ì>L iÃ« iÝÌÀ> Û À} Ûi £ >À}i Ü Ìi ] ` Vi` Ï Ìi>Ã« Ã> Ì À Ài] `i«i ` } «ÀiviÀi Vi L >V «i««iÀ £¥ VÕ«Ã Ã Þ À Ì iÀ `> ÀÞ Ó V ÛiÃ }>À V Ó Ì>L iÃ« Ã i Õ Vi À Î Ì { Ìi>Ã« Ã calamansi Õ Vi®

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

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v À x ÕÌiÃ À Õ Ì Ìi ìÀ° -ÌÀ> > ` ÃiÌ V>Õ y ÜiÀ >Ã ì° 2 i>Ì Ûi > «> ÛiÀ i` Õ } i>Ì° ->ÕÌj Ã] Ã> Ì] > ` «i««iÀ] ÃÌ ÀÀ } vÀiµÕi Ì Þ] Õ Ì ÌÀ> Ã ÕVi Ì > ` } ì LÀ Ü ] >L ÕÌ x ÕÌiÃ° ,i Ûi vÀ i>Ì° 3 * >Vi > }Ài` i ÌÃ > L i ìÀ > ` «À ViÃÃ Õ Ì Ã Ì ° Ƃ` ÕÃÌ Ãi>Ã } >Ã iiì`°

ABOUT THE COLUMNIST >À i â> iâ Ã Ì i >ÃÌiÀ ` Li ` ÌV i ,iÛ ÕÌ ] > V «> Þ Ã«iV > â } « > Ì L>Ãi` V } V >ÃÃiÃ° - i }À>`Õ>Ìi` vÀ iÜ 9 À ½Ã >ÌÕÀ> ÕÀ iÌ ÃÌ ÌÕÌi > ` V « iÌi` À i 1 ÛiÀÃ ÌÞ½Ã * > Ì L>Ãi` ÕÌÀ Ì «À }À> ° i>` Ì www.kitchenrevolution.ph Ì Ài>` >L ÕÌ iÀ >`Û V>VÞ°

TIP This sauce is delicious over pasta, mixed into sautéed greens, with potatoes, or stirred into rice like risotto. To increase the nutritional value of the pasta, slice zucchini into noodles using a peeler or a mandoline and mix it in with regular pasta noodles.

www.yummy.ph

March 2016

BY SHARLENE TAN

hen I don’t have time to make my own salad dressing, I like to buy those that are made in small batches instead of the ones from the grocery. I noticed that there are only a few homemade salad dressing brands in the market, so there’s room for more players! 7KLV YLQDLJUHWWH UHFLSH LV D VLPSOL¿HG IRROSURRI YHUVLRQ RI D GUHVVLQJ , JUHZ XS ZLWK ,W¶V RULHQWDO LQVSLUHG ZLWK WKH GLVWLQFW ÀDYRUV RI SHDQXWV DQG VHVDPH , XVH FRQGHQVHG PLON DV D NH\ LQJUHGLHQW WR VZHHWHQ DQG WKLFNHQ WKH YLQDLJUHWWH LQVWDQWO\ WXUQLQJ WKH PL[WXUH LQWR D FUHDP\ ÀDYRUIXO dressing. It’s very easy to make, so you can devote more time to come up with a catchy brand name and a solid marketing plan for your business. Think about packaging, too—the bottle shape, logo color, label design. How you present your product to consumers makes a huge difference!

ORIENTAL SESAME VINAIGRETTE ¼ cup white sesame seeds 2 medium cloves garlic, crushed ½ tablespoon Dijon mustard 3 tablespoons sesame oil ½ cup extra virgin olive oil or canola oil Ó Ìi>Ã« Ã wÃ Ã>ÕVi patis) ¦|³ cup rice vinegar £ Îää ® V> V `i Ãi` Ô|³ cup natural or creamy peanut butter Î Ì>L iÃ« Ã L >V sesame seeds 1 Toast white sesame seeds

until golden and fragrant. Transfer to blender and pulse until pulverized. 2 Add garlic, mustard, sesame oil, Ûi À V> > ] wÃ Ã>ÕVi] > ` rice vinegar. Pulse again for a few seconds to combine. 3 While blender is running, slowly « ÕÀ V `i Ãi` > ` >`` peanut butter to the mixture; blend until well combined. 4 Ƃ`` L >V ÃiÃ> i Ãii`Ã > ` mix with a rubber spatula to incorporate. Transfer to sterilized bottles. Keep chilled. Dressing Ü ii« v À Ó Ì Î Üii Ã the refrigerator.

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 Ü Ì V ] > ` ÃÌÞ } food for the camera. Visit her website at www.sharlenetan. com or follow her on Instagram @theshartan.

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March 2016

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

Makes about 3 cups Prep Time 15 minutes

BY CARMELA VILLEGAS-AGOSTA

T PHOTOGRAPHY: ALDWIN ASPILLERA. STYLING: TRINKA GONZALES. ILLUSTRATION: BOIZEI MALICDEM.

hinking of starting your own home-baking business? Here’s a suggestion that’s on trend: giant stuffed cookies! I personally like this treat because I get the best of both worlds: It’s crunchy on the outside, chewy on the inside. Plus, it’s extra fun to dunk big cookie chunks in milk! In this recipe, I used peanut butter cups IRU WKH ¿ OOLQJ EXW \RX FDQ VXEVWLWXWH WKHP with your favorite store-bought chocolate. Believe me, biting into that stuffed center is a yummy surprise! Another great thing about this recipe is that you don’t have to worry about leftover cookie dough. Simply put unbaked dough in a freezer-friendly airtight container or wrap the dough tightly in plastic wrap then pop in the freezer. Whenever a craving hits, you can bake a piece or two (you can even do it in your toaster oven!), and save the rest for another time.

CHOCOLATE PEANUT BUTTER CUP-STUFFED COOKIES Makes 12 Prep Time 40 minutes, plus chilling time Baking Time 18 minutes

ABOUT THE COLUMNIST

>À i > ÃÌ>ÀÌi` iÀ L> } ÕÀ iÞ Ü i she stumbled upon her mom’s Mrs. Field’s cookie book. Years later, after working > «>ÃÌÀÞ Ã « À> Vi] Ã i > ` iÀ husband started Casa San Luis Pastries.

>À i > > Ã ii«Ã LÕÃÞ >Ã iÝiVÕÌ Ûi «>ÃÌÀÞ V iv > ` > >} } «>ÀÌ iÀ v Crisp on 28th. Follow her adventures on www.carmelasjournal.com.

Ó¤ VÕ«Ã > «ÕÀ« Ãi y ÕÀ ½ cup cocoa powder ½ teaspoon baking powder ½ teaspoon sea salt 1 cup unsalted butter, softened ¾ cup brown sugar ½ cup sugar 3 large eggs 2 teaspoons vanilla extract 1 cup semisweet chocolate chips 1 cup peanut butter chips 12 large peanut butter cups (we used Reese’s)

1 7 Ã Ì }iÌ iÀ y ÕÀ] V V > « Ü`iÀ]

baking powder, and salt in a medium bowl. Set aside. 2 Ì i L Ü v > i iVÌÀ V ÝiÀ w ÌÌi` with the paddle attachment, cream together butter and sugars on medium Ã«ii` Õ Ì } Ì > ` y ÕvvÞ] >L ÕÌ 4 minutes. www.yummy.ph

March 2016

3 Add eggs, one at a time, and vanilla

extract, mixing on low speed until V L i`° Ƃ`` `ÀÞ }Ài` i ÌÃ] Ý } until well combined. 4 Fold in chocolate and peanut butter chips. Wrap dough in plastic wrap and refrigerate for at least 45 minutes. 5 Line a baking sheet with parchment paper; set aside. Scoop out 24 balls of dough using a 3-ounce ice cream scooper, about 2 tablespoons each. Flatten balls into 3- to 3½-inch cookies. 6 Take a cookie and place a peanut butter cup on the center. Cover with another cookie and press sides together to seal. Repeat with remaining cookies and peanut butter cups. Place stuffed cookies on the prepared baking sheet. Refrigerate for at least 30 minutes. 7 Preheat oven to 350ºF. 8 Bake cookies for 18 minutes straight from the refrigerator. Transfer cookies to a wire rack to cool. Serve with milk, if desired. Store in an airtight container v À Î Ì { `>ÞÃ >Ì À Ìi «iÀ>ÌÕÀi À for 1 week in the refrigerator.

Soy-Ginger Shrimp with Nuts and Noodles

UTES N I M EALday Mor ever yweek f

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A little planning makes cooking C DTGG\G 5QCM VJG PQQFNGU Ƃ TUV so they’ll be ready once you’re done with the prep work.

Serves 4 Prep Time 20 minutes Cooking Time 10 minutes

PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPES AND FOOD PREPARATION: LHAS ALVAREZ. STYLING: TRINKA GONZALES.

2 tablespoons vegetable oil 2 tablespoons sesame oil, divided 3 tablespoons chopped red onions 2 tablespoons chopped garlic ¦|8 cup julienned ginger ¦|8 cup thinly sliced leeks (white part only) 450 grams medium shrimp, peeled ½ cup roasted cashews 1 tablespoon white vinegar ¼ cup plus 2 tablespoons Chinese soy sauce 150 grams rice noodles, soaked in water for 15 to 20 minutes then drained salt and pepper ¼ cup snow peas (sitsaro) ¦|8 cup julienned carrots cilantro sprigs (wansoy), to garnish lime wedges, to serve (optional)

1 Heat vegetable oil and 1 tablespoon sesame oil in a pan over medium-high heat. Sauté onions, garlic, ginger, and leeks for 2 minutes. 2 Add shrimp and cashews; cook for about 1 minute. Add vinegar and soy sauce; bring to a boil. Add noodles; mix well. Season with salt and pepper. Transfer to bowls. 3 Heat remaining sesame oil in another pan over medium-high heat. Sauté snow peas and carrots. Season with salt and pepper. Top over shrimp and noodles. Garnish with cilantro and serve with limes.

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March 2016

Serves 4 Prep Time 20 minutes, plus marinating time Cooking Time 10 minutes

3 tablespoons brown sugar 2 teaspoons chopped garlic 1 bulb lemongrass, pounded (optional)

400 grams beef striploin, sliced into 1-inch strips 1 medium red onion, sliced into 16 wedges 2 tablespoons vegetable oil cilantro sprigs (wansoy) for garnish

1 Skewer beef strips and onion wedges onto 16 (5-inch) barbecue sticks, placing 1 onion wedge at the bottom of each stick. Lay sticks on a shallow dish. 2 Make the marinade: Combine all ingredients in a small bowl. Pour over beef and marinate for at least 30 minutes. 3 Make the coconut sauce: Combine all ingredients in a saucepan over medium heat. Mix well and bring to a slow boil. Take off heat, remove lemongrass, and set aside. 4 Heat vegetable oil in a pan or stovetop grill over high heat. Cook beef skewers for about 1 minute on each side or until desired doneness is achieved. Serve with coconut sauce and garnish with cilantro.

FOR THE MARINADE

GOT LEFTOVER COCONUT SAUCE? It pairs well with the Soy-Ginger Shrimp with Nuts and Noodles, too!

¥ VÕ« / > w Ã Ã>ÕVi ¼ cup lemon juice 2½ tablespoons brown sugar 2 teaspoons chopped garlic

FOR THE COCONUT SAUCE

200 ml coconut milk Î Ì>L iÃ« Ã / > w Ã Ã>ÕVi 3 tablespoons lemon juice

Beef Skewers with Rich Coconut Sauce Tender, juicy beef meets rich coconut milk in this dish. It’ll transport you to a tropical paradise!

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March 2016

Sweet Sesame Chicken Get food on the table fast! Cut protein into smaller pieces (they'll cook faster) and serve rice toppings in bowls (for quick cleanup).

HERE'S ANOTHER WAY TO PREP THIS DISH: Deep-fry the marinated chicken and cook the sauce in another pan, then toss the fried chicken in the sauce. For a spicier dish, add chopped fresh chilies to the sauce.

Serves 4 Prep Time 20 minutes, plus marinating time Cooking Time 10 minutes ¼ cup Chinese soy sauce 7 tablespoons brown sugar 3 tablespoons sesame oil, divided 400 grams skinless V V i LÀi>ÃÌ w iÌÃ] cut into 1-inch cubes 3 tablespoons cornstarch 3 tablespoons vegetable oil 1 tablespoon chopped red onions ½ tablespoon chopped garlic 1 tablespoon grated ginger 1 tablespoon soy sauce 2 tablespoons white vinegar ¼ cup chicken stock salt and pepper ¼ cup sliced leeks (white and light green parts only) and 1 tablespoon toasted sesame seeds, to garnish

1 Combine Chinese soy sauce, 1 tablespoon brown sugar, and 2 tablespoons sesame oil in a bowl. Add chicken and mix well. Marinate for 10 minutes. Mix in cornstarch; set aside. 2 Heat vegetable oil in pan over medium-high heat. Sauté onions, garlic, and ginger until fragrant, about 1 minute. 3 Add chicken and sauté for 3 minutes. Add remaining sugar, soy sauce, and vinegar; allow to boil for 1 minute. 4 Add chicken stock. Bring to a boil then lower heat to simmer until desired consistency is achieved, about 2 to 3 minutes. Season with salt and pepper. 5 Drizzle with remaining sesame oil, and garnish with leeks and sesame seeds before serving.

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March 2016

ON THE SIDE Pair this hearty dish with buttered noodles, mashed potatoes, or sautéed green beans. For a different take, stuff the meat in crusty bread for an on-the-go meal.

Serves 2 Prep Time 5 minutes Cooking Time 15 minutes 250 grams (¾-inch-thick) pork tenderloin pieces, brined in a mixture of 2 cups water and 2 tablespoons salt for 4 to 6 hours salt and pepper 3 tablespoons olive oil 6 tablespoons butter, divided 2 tablespoons chopped red onions 1 tablespoon chopped garlic ¼ teaspoon dried rosemary or to taste 125 grams fresh button mushrooms, sliced ½ cup marsala wine or sherry ½ cup chicken stock chopped parsley, to garnish 1 Season pork with salt and pepper. 2 Heat oil and 3 tablespoons butter in a pan over medium-high heat. Sear pork, about 30 seconds to 1 minute per side. Cook pork in batches to avoid overcrowding the pan. Set pork aside. 3 Sauté onions, garlic, rosemary, and mushrooms in the same pan until mushrooms are cooked, about 2 to 3 minutes. 4 Add wine and bring to a boil. Reduce heat; simmer until liquid is syrupy, about 2 to 3 minutes. 5 Add chicken stock and bring to a boil. Season with salt and pepper. 6 Add remaining butter and whisk well. Return pork to the pan and simmer for 1 to 2 minutes. Garnish with parsley before serving.

Pork Tenderloin with Mushroom Marsala Knowing the pros and cons of each cut of meat lessens the stress of weeknight cooking. Pork tenderloin is both forgiving and easy to prep.

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March 2016

Fettuccine with Lemony Chicken Piccata

This week's grocery list

Cut cooking time in half— WUG Ƃ NNGVU KPUVGCF QH DQPG in chicken. To save a few more minutes, slice each Ƃ NNGV KPVQ WPKHQTO RKGEGU

PRODUCE 2 medium red onions 2 heads garlic 1 medium knob ginger 2 stalks leeks 50 grams snow peas (sitsaro) 1 small carrot 1 bunch cilantro (wansoy) 1 bunch parsley 1 stalk lemongrass 1 (125-gram) pack fresh button mushrooms 5 lemons MEAT, POULTRY, AND SEAFOOD 800 grams skinless chicken breast illets 450 grams peeled medium shrimp 400 grams beef striploin (sliced into ¼-inch-thick pieces by your butcher) 250 grams pork tenderloin (sliced into ¾-inch-thick pieces by your butcher)

Serves 4 Prep Time 10 minutes Cooking Time 20 minutes ¥ VÕ« > «ÕÀ« Ãi y ÕÀ salt and pepper 400 grams skinless chicken breast w iÌÃ] Ã Vi` VÀ ÃÃÜ Ãi Ì ¼-inch-thick pieces ¾ cup olive oil ¾ cup plus 3 tablespoons LÕÌÌiÀ] ` Û `i` 2 teaspoons chopped red onions 1 teaspoon chopped garlic Ó Ì>L iÃ« Ã Ü Ìi Ü i 3 tablespoons lemon juice ¼ cup capers ¼ cup chicken stock Óää }À> Ã viÌÌÕVV i] V i` according to package directions ÀiÃiÀÛi Ã i v Ì i V } Ü>ÌiÀ® V ««i` «>ÀÃ iÞ] Ì }>À Ã £ i ] Ã Vi` Ì Ì À Õ `Ã 1 Ý Ì }iÌ iÀ y ÕÀ] Ã> Ì] > ` «i««iÀ > Ã > Ü L Ü ° } Ì Þ `Ài`}i V V i ÝÌÕÀi° - > i vv iÝViÃÃ y ÕÀ° 2 Cook chicken in olive oil and butter in a large pan over medium-high heat until

} ì LÀ Ü ] >L ÕÌ £¤ Ì Ó ÕÌiÃ «iÀ Ã ì° V V i L>ÌV iÃ] ÕÃ } 2 tablespoons butter per batch (¾ cup LÕÌÌiÀ Ì Ì> ®] Ì >Û ` ÛiÀVÀ Ü` } «> ° -iÌ V V i >Ã ì > ` ii« Ü>À ° 3 ->ÕÌj Ã > ` }>À V Ì i Ã> i «> ° Ƃ`` Ü Ìi Ü i > ` LÀ } Ì > L ° Ƃ Ü Ì Ã iÀ Õ Ì Ü i Ài`ÕViÃ Ì > v] >L ÕÌ Ó ÕÌiÃ° 4 Ƃ`` i Õ Vi] V>«iÀÃ] > ` V V i ÃÌ V ° À } Ì > L Ì i Ài`ÕVi i>Ì Ì Ã iÀ° -i>Ã Ü Ì Ã> Ì > ` «i««iÀ° 5 Ƃ`` V V i > ` Ã iÀ v À Ó Ì Î ÕÌiÃ° ,i Ûi V V i vÀ «> > ` ÃiÌ >Ã ì° 6 Whisk remaining 3 tablespoons butter Ì Ì i Ã>ÕVi° Ƃ`` V i` «>ÃÌ>Æ Ý Üi > ` Ãi>Ã Ü Ì Ã> Ì > ` «i««iÀ° Ƃ`` Ã i v Ì i «>ÃÌ> V } Ü>ÌiÀ Ì Ì i Ã>ÕVi Ì Ì V i Ì° 7 /À> ÃviÀ «>ÃÌ> Ì > ÃiÀÛ } ` Ã ° / « Ü Ì V V i > ` }>À Ã Ü Ì «>ÀÃ iÞ° -iÀÛi i Ã Ì i Ã ì°

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March 2016

STAPLES white vinegar brown sugar cornstarch all-purpose flour sesame oil vegetable oil olive oil salt and pepper MISCELLANEOUS 250 grams fettuccine noodles 150 grams flat rice noodles 1 (14-ounce) can chicken stock 1 (2-ounce) bottle capers 1 (80-gram) pack roasted cashews 1 (200-ml) pack coconut milk 1 small pack (5-inch) satay or barbecue sticks dried rosemary sesame seeds Thai ish sauce Chinese soy sauce Marsala wine or sherry

Easter brunch

PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPES: CHRISTA MENDIOLA. STYLING: IDGE MENDIOLA.

Prep a fabulous spread for one of the most special Sundays of the year.

THE MENU Herbed Toast with Salmon and Cream Cheese

Warm Spring Vegetable Salad with Bacon Vinaigrette

Stuffed Roast Chicken with Smashed Garlic Sweet Potatoes

Cheddar-crusted Apple Pie

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March 2016

Warm Spring Salad with Bacon Vinaigrette Take advantage of the season’s bounty of fresh produce. The vinaigrette is made with bacon, so expect guests to ask for seconds! Serves 8 to 10 Prep Time 15 minutes Cooking Time 15 minutes

½ cup black olives 2 heads lettuce, washed

FOR THE BACON VINAIGRETTE

1 teaspoon vegetable oil 8 strips bacon ¥ VÕ« w i Þ V ««i` Ài` Ã Î Ì>L iÃ« Ã w i Þ V ««i` }>À V ¼ cup brown sugar ½ teaspoon salt ½ teaspoon pepper ¦|³ cup fresh orange juice ¦|³ cup balsamic vinegar 3 tablespoons Dijon mustard ½ cup olive oil

Herbed Toast with Salmon and Cream Cheese

4 cups snow peas (sitsaro), blanched 1 (390-gram) can artichoke hearts in water, each piece quartered 1 cup cherry tomato halves

These tasty pop-in-your-mouth bites will get the party started. Serves 8 to 10 Prep Time 15 minutes Cooking Time 20 minutes ½ cup butter 1 teaspoon Italian seasoning 6 slices white bread, trimmed and cut into 4 squares each ½ cup cream cheese, softened and whipped ¥ VÕ« w i Þ V ««i` white onion 1 cup smoked salmon, sliced 24 quail eggs, fried sunny side up salt and pepper fresh dill, to garnish 1 Preheat toaster oven to 350°F. 2 Melt butter in a pan. Remove from heat. Add Italian seasoning and mix. Infuse for 15 minutes. Brush mixture on bread. Toast for 10 to 15 minutes or until golden. Cool for 5 minutes. 3 Spoon cream cheese on top of bread. Top with onions, smoked salmon, and quail eggs. 4 Season with salt and pepper. Garnish with dill.

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March 2016

1 Make the bacon vinaigrette: Heat a pan until smoking. Add oil and bacon. Cook until crisp. Drain and set bacon aside. Chop into bits. Reserve drippings. 2 Sauté onions in the same pan until translucent. Add garlic; sauté for 2 to 3 minutes. Add sugar, drippings, salt, and pepper. Cook until sugar is dissolved. 3 Transfer mixture to a blender. Add orange juice, balsamic vinegar, mustard, and olive oil. Pulse to blend. Set aside. 4 Combine snow peas, artichokes, tomatoes, and olives. Pour vinaigrette over and toss to coat well. Reserve some dressing to serve on the side. 5 Place lettuce in bowls. Top with vegetables. Sprinkle with bacon. Serve immediately with dressing on the side.

Stuffed Roast Chicken with Smashed Garlic Sweet Potatoes The star of this Easter feast is a golden roast chicken with moist meat and melt-in-your-mouth skin. Serves 8 to 10 Prep Time 20 minutes Cooking Time about 2 hours FOR THE VEGETABLE STUFFING

1 white onion, quartered 1 stalk celery, sliced 1 medium carrot, peeled and cubed 1 teaspoon dried rosemary 2 teaspoons olive oil 1 cup unsalted butter, softened 1½ teaspoons salt 1 teaspoon freshly ground pepper 1 teaspoon dried rosemary 1 (1½-kilo) whole chicken, cleaned 1 kilo sweet potatoes, peeled and diced 4 heads garlic, tops trimmed

1 tablespoon chopped parsley FOR THE GRAVY

½ cup unsalted butter ¤ VÕ« > «ÕÀ« Ãi y ÕÀ 5 cups chicken drippings 1 Preheat oven to 350°F. 2 > i Ì i Ûi}iÌ>L i ÃÌÕvw }\ / ÃÃ together all ingredients. Set aside. 3 Combine butter, salt, pepper, and rosemary in a bowl. Carefully insert Þ ÕÀ w }iÀÃ LiÌÜii Ì i Ã > ` meat of the chicken, making sure not to tear the skin. Fill with butter mixture and rub skin to coat well. 4 Transfer chicken to a baking dish. V>Û ÌÞ Ü Ì Ûi}iÌ>L i ÃÌÕvw }° Secure legs with twine. Arrange sweet

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March 2016

potatoes and garlic around chicken. 5 Cover chicken with foil and bake for 1 hour 15 minutes. Remove foil and continue baking for another 30 to 45 minutes or until chicken is golden, and garlic and potatoes are tender. Reserve drippings and allow to cool slightly. Set chicken aside, covered with foil. 6 Smash together roasted sweet potatoes and cloves from 1 head roasted garlic. Sprinkle with parsley. 7 > i Ì i }À>ÛÞ\ i Ì LÕÌÌiÀ > Ã>ÕVi«> ° 7 Ã y ÕÀ > ` V until golden. Whisk in warm drippings and mix until smooth. Simmer for 15 minutes over medium heat. Season with salt and pepper. 8 Serve chicken with gravy, roasted garlic, and smashed sweet potatoes.

Cheddar-crusted Apple Pie Sweet and salty, this rustic, show-stopping pie is sure to impress. You don’t even need a pie plate to whip it up! Makes 1 (9-inch) pie Prep Time 25 minutes, plus chilling time Baking Time 1 hour 30 minutes FOR THE CRUST

Ó¤ VÕ«Ã > «ÕÀ« Ãi y ÕÀ 1 tablespoon sugar 1 cup unsalted butter, chilled and cubed, plus extra to grease 1 cup grated cheddar cheese, plus more to garnish ¼ to ½ cup ice-cold water or more as needed FOR THE FILLING

1 Granny Smith apple, cored and sliced into wedges ½ cup brown sugar Ó Ì>L iÃ« Ã > «ÕÀ« Ãi y ÕÀ 2 tablespoons fresh lemon juice 2 teaspoons ground cinnamon 1 egg mixed with 1 tablespoon water for egg wash confectioners’ sugar, to dust whipped cream or ice cream, to serve (optional) 1 > i Ì i VÀÕÃÌ\ Ý y ÕÀ > ` ÃÕ}>À in a bowl. Make a well in the center. Cut in butter using 2 forks or a pastry

3 Fuji apples, cored and sliced into wedges

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March 2016

cutter until it resembles coarse sand. Add cheese and water. Mix until dough comes together. If too dry, add more water, 1 tablespoon at a time. Wrap in plastic wrap and chill for 30 minutes. 2 Preheat oven to 375°F. 3 , ÕÌ ` Õ} > y ÕÀi` Ü À surface until 13 inches in diameter, >L ÕÌ ¦|8 inch thick. Transfer to a greased and lined baking sheet and V Ü i «Ài«>À } Ì i w }° 4 > i Ì i w }\ / ÃÃ Ì }iÌ iÀ all ingredients until apples are well coated. Place mixture on the center of the crust. Fold up sides of crust to i V Ãi w }° ÀÕÃ VÀÕÃÌ Ü Ì i}} Ü>Ã ° > i v À £ ÕÀ Îä ÕÌiÃ À until golden. Remove from oven. 5 Dust with confectioners’ sugar and sprinkle with grated cheese on top. Serve with whipped cream or ice cream on the side, if desired.

PHOTOGRAPHY: PATRICK MARTIRES. FOOD STYLING: MELANIE JIMENEZ. PROP STYLING: TRINKA GONZALES.

March

Cook & earn

2016

Take inspiration from our pages (dumplings! katsu! dessert!) and use your culinary skills to start your own business.

Nothing spells summer like a fresh seafood feast! Enjoy the bounty of the sea with these easy recipes.

h c t a C of e h t ay D Photography by Lilen Uy Recipes by Carina Guevara-Galang Text and styling by Rachelle Santos

Mussels with Turmeric and Lemongrass

ILLUSTRATIONS: JON TOLENTINO. PROPS FROM CRATE & BARREL AND THE YUMMY PROP LIBRARY.

This dish is dressed with the HTCITCPV GZQVKE ƃ CXQTU QH MCHƂ T NKOG NGCXGU NGOQPITCUU and turmeric. Serve it as an appetizer or a main dish—either way, it's a winner!

Serves 4 Prep Time 15 minutes Cooking Time 10 minutes 2 tablespoons vegetable oil 2 tablespoons chopped shallots 2 tablespoons minced garlic 2 tablespoons chopped lemongrass bulbs 1 (½-inch) piece ginger, sliced into thin strips 1 (1-inch) piece fresh turmeric (luyang dilaw), sliced into thin strips 1 to 2 bird’s eye chilies (siling labuyo), crushed Ó >vw À i i>ÛiÃ] VÀÕÃ i` ½ cup dry white wine or vodka 1 kilo mussels, scrubbed and beards removed w Ã Ã>ÕVi patis)

BUYING, STORING, AND CLEANING MUSSELS When at the market, check if the mussels on display are covered with ice. Choose those that are glistening with moisture, as dry outer shells indicate that the mussels are no longer alive. Store them in a bowl on the bottom shelf of the refrigerator, with an Vi w i` â « Ì « L>} ÀiÃÌ } on top of the shells. Cover the bowl with a damp kitchen or paper towel. To clean mussels, place them in a colander then rinse and scrub the shells under running water. Remove beards by pulling them downward towards the hinge-end of the shells. If there are open shells, ÃµÕiiâi À Ì>« Ì i }i Ì Þ Ã they close. Discard shells that remain open. www.yummy.ph

March 2016

300 grams sweet potato tops (talbos ng kamote), blanched crusty bread or steamed rice, to serve 1 Heat oil in a wok or sauce pot over medium heat. Sauté shallots until translucent. Add garlic, lemongrass, ginger, and turmeric; sauté until fragrant. Add chilies > ` >vw À i i>ÛiÃÆ Ã>ÕÌj v À > few seconds. 2 Increase heat to high and add white Ü i À Û ` >° Ƃ`` ÕÃÃi Ã > ` w Ã sauce to taste; cook, covered, for about 5 minutes or until shells open. Discard shells that remain closed. 3 Add sweet potato tops and toss until coated with sauce. Taste and adjust seasoning. 4 Serve with crusty bread or rice.

BUYING TUNA -i iVÌ w Ã Ì >Ì Ã i Ã vÀiÃ i Ì i Vi> ° čÛ ` Ì Ãi Ü Ì `ÀÞ À LÀ Ü Ã« ÌÃ > ` Ì Ãi Ü Ì > À> L Ü i Ã ii Ì i Ã ° 7 i Ì V iÃ Ì vÀ âi ÌÕ >] V Ãi Ì } Ì Þ Û>VÕÕ Ãi> i` «>V >}iÃ Ü Ì ÕÌ > Þ >À}i Vi VÀÞÃÌ> Ã Ì i w Ã ° / Ì >Ü] « >Vi «>V >}i Ì i vÀ `}i ÛiÀ } Ì°

Grilled Tuna Belly with Pako Salad To achieve moist and tasty tuna, cook until medium to mediumwell doneness is achieved. When it comes to the salad, use romaine lettuce if fresh pako isn't available.

Serves 3 to 4 Prep Time 25 minutes, plus marinating time Cooking Time 15 minutes 2 tablespoons soy sauce 2 tablespoons calamansi or lemon juice 2 tablespoons sugar 1 clove garlic, crushed salt and freshly ground black pepper 500 grams tuna belly ¼ cup canola or olive oil 3 eggs, hard-boiled, shelled, and V ««i` w i Þ 3 tablespoons lemon juice 200 grams fresh fern leaves (pako), washed and spun dry 3 salted eggs, shelled and sliced into thin wedges 3 ripe native tomatoes, sliced into thin wedges 1 white onion, sliced thinly 1 Mix together soy sauce, calamansi juice, sugar, garlic, and a pinch of salt and pepper in a bowl. Add tuna, cover, and marinate for 30 minutes to 1 hour in the refrigerator. 2 Combine oil, eggs, and lemon juice in a bowl. Season with salt and pepper. Mix well. Refrigerate salad dressing, covered, until ready to serve. 3 Preheat a charcoal grill. Cook tuna over low to medium heat for about 4 minutes per side or just until tuna is cooked through. (Overcooking the tuna will result in dry meat). 4 Top fern leaves with salted eggs, tomatoes, and onions. 5 Serve tuna with pako salad and dressing on the side.

EAT WITHOUT THE GRIT It's best to purchase clams on the day you plan to cook them. From the market, place clams in a bowl and refrigerate or place bowl on top of ice to keep the shells cool and moist. To clean, gently tap any open clams to ensure they are alive. Discard clams that don’t close. Fill bowl of clams with 1 liter water mixed with 2 tablespoons sea salt; let clams sit for 20 minutes to 1 hour so that they purge the sand in their shells. When ready to cook, pick the clams one by one from the water and scrub clean.

Green Curry Clams 6JG UWDVNG ƃ CXQT QH ENCOU IGVU C DQQUV HTQO VJG DQNF 6JCK KPURKTGF EWTT[ sauce. Go ahead: Mix in other vegetables like carrots, sitaw, and sigarillas.

Serves 6 Prep Time 20 minutes Cooking Time 25 minutes

1½ kilos Manila clams, scrubbed clean and soaked in salted water cilantro (wansoy), to garnish

2 tablespoons vegetable oil, divided 1 cup sliced eggplant (sliced into 1½-inch pieces) 2 tablespoons chopped shallots 2 tablespoons minced garlic ¦|8 cup store-bought green curry paste 1 cup sliced orange sweet potatoes (kamote, sliced into 1½-inch pieces), parboiled 2 cups canned or fresh coconut milk Ó >vw À i i>ÛiÃ] VÀÕÃ i` 1 tablespoon sugar w Ã Ã>ÕVi patis)

1 Heat 1 tablespoon oil in a deep pot or wok over medium heat. Fry eggplant until brown, about 1 minute. Set aside. 2 Heat remaining oil in the same pan. Sauté shallots until translucent. Add garlic; sauté until fragrant. Add curry paste; cook for about 1 minute. Add remaining ingredients except for clams. Simmer for about 10 to 15 minutes or until sauce starts to thicken. Taste and adjust seasoning. 3 When vegetables are tender, add clams and eggplant. Simmer over medium-low heat for 5 minutes or until clams open. Discard shells that remain closed. Garnish with cilantro.

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March 2016

SHRIMP SIZE GUIDE

Garlic-Black Pepper Crab

What does it mean when a recipe calls for small, medium, or large shrimp? An accurate way to determine size is to check the number of pieces per pound (455 grams). Small shrimp will range from 51 to 60 pieces per pound, medium shrimp from 42 to 50 pieces, medium-large from 36 to 40, and large shrimp from 31 to 35 pieces per pound. It's best to cook shrimp right after purchase. If you must store them, place shrimp in a zip-top bag and put Ì > Vi w i` «> ° Store on the bottom shelf of the refrigerator for up to 2 days (replenish ice as it melts). To freeze, place the bag in the coldest part of the freezer for up to 1 month.

Steamed crabs are delicious in their simplicity, but blanketing them in a rich, garlicky sauce takes them to new heights!

Serves 4 Prep Time 20 minutes Cooking Time 10 minutes 1 tablespoon vegetable oil ¾ cup butter Ô|³ cup chopped garlic ¦|³ cup chopped shallots 3 bird’s eye chilies (siling labuyo), crushed (optional) ½ cup sliced green onions or sliced leeks (green parts only), plus extra to garnish ¼ cup dry white wine or Chinese rice wine 2 tablespoons bottled crab fat (aligue) 2 tablespoons chili-garlic sauce (we used Lee Kum Kee) 1 tablespoon freshly ground black pepper 1 tablespoon sugar 1 kilo fresh mud crabs (alimango), cleaned and scrubbed well (see page 83 for crab cleaning tips)

Coconut Popcorn Shrimp Do something different! Use desiccated coconut for the breading. +V YKNN IKXG [QWT UJTKOR C WPKSWG VGZVWTG CPF C VTQRKECN ƃ CXQT

Serves 2 to 3 Prep Time 15 minutes, plus resting time Cooking Time 10 minutes £ VÕ« > «ÕÀ« Ãi y ÕÀ 1 cup beer ½ teaspoon salt vegetable oil, to deep-fry 21 to 25 large shrimp, peeled and deveined with heads left on 1½ cups desiccated coconut FOR THE DIPPING SAUCE

½ cup sour cream ¼ cup honey ¼ cup prepared mustard 1 tablespoon horseradish

1 L i y ÕÀ] LiiÀ] > ` Ã> Ì a bowl. Let mixture stand at room temperature for 2 hours. 2 Make the dipping sauce: Mix together all ingredients in a bowl. Refrigerate, covered, until ready to serve. 3 Heat oil in a deep, heavy-bottomed pan. Pat shrimp dry with paper towels. Dip shrimp in beer batter then dredge in desiccated coconut. Deep-fry shrimp for 2 to 3 minutes or just until batter is crispy. Do this in batches to avoid overcrowding the pan. Drain shrimp on a wire rack. 4 Serve immediately with dipping sauce on the side.

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March 2016

1 Heat oil and melt butter in a large wok over medium-high heat. Sauté garlic, shallots, chilies, and green onions just until fragrant. 2 Add wine, crab fat, chili-garlic sauce, black pepper, and sugar. Cook until wine reduces to half. 3 Add crabs and cook, covered, over low heat until shells turn bright orange, about 6 to 10 minutes depending on the size. 4 Garnish with green onions or leeks. Serve immediately.

HANDLING LIVE CRABS Crabs should be kept alive and cooked as soon as possible. Keep them in a cool, dark, moist environment until you're ready to cook. Place crabs in a cooler and cover them with burlap, a wet newspaper, or a towel soaked in salted water. Place ice on top of the covering to keep the crabs cool. Leave the lid of the cooler slightly ajar so the crabs can breathe. Don’t store crabs in water because they might not get enough oxygen. Handling a live crab? Here’s a tip on how to prepare it for cooking: With the crab’s V >ÜÃ Ì i`] y « Ì ÛiÀ Ã ÌÃ underside is facing upward. Swiftly drive a paring knife or screwdriver through the tip of its apron to take its life as quickly as possible. Flip to page 83 for the step-by-step guide on how to clean it.

Stuffed Squid Adobo Adobong pusit IGVU CP WRITCFG YKVJ VJG CFFKVKQP QH C VCUV[ OGCV Ƃ NNKPI 'ZRGTKOGPV YKVJ ƃ CXQTU D[ WUKPI ETCDOGCV QT UJTKOR KPUVGCF QH RQTM

Serves 8 Prep Time 20 minutes Cooking Time 18 minutes FOR THE MEAT STUFFING

300 grams ground pork 2 tablespoons grated carrots 2 tablespoons chopped white onions 2 teaspoons minced garlic 1 medium egg salt and pepper

BUYING AND CLEANING SQUID Select those that have milky Ü Ìi y iÃ > ` } Ì « ÛiÀÌ iÃ Õ ìÀ i>Ì Ì i ÌÌ i` «ÕÀ« i Ã ° Ì Ã Õ ` Ã i V i> i Ì i Vi> Ü Ì ÃÌÀ }] w Ã Þ ` À° ÀiÃ ÃµÕ ` Ã Õ ` Li ÕÃi` Ü Ì Ó `>ÞÃ « >Vi Ì i > Ì } Ì Þ Ãi> i` â « Ì « L>} À V Ì> iÀ > ` «ÕÌ Ì Ì i V ìÃÌ ÃiVÌ v Ì i ÀivÀ }iÀ>Ì À® À V i> i` > ` vÀ âi i` >Ìi Þ v À ÕÃi Ü Ì Ó Ì Ã° / vÀiiâi] « >Vi V i> i` ÃµÕ ` > â « Ì « vÀiiâiÀ L>}] ÃµÕiiâi ÕÌ > Ì i > À] > ` Ãi> Ì } Ì Þ° / V i> ÃµÕ `] Ài>V Ã ì ÌÃ L `Þ > ` «Õ >Ü>Þ Ì i i>` > ` Ìi Ì>V iÃ° *ii >Ü>Þ Ì i `>À ÕÌiÀ Ã > ` Ài Ûi Ì i ÌÀ> Ã«>Ài Ì « >ÃÌ V i V>ÀÌ >}i Ã ì Ì i L `Þ° v ÕÃ } Ì i Ìi Ì>V iÃ] VÕÌ Ì i vÀ Ì i i>` >L Ûi Ì i iÞiÃ° ,i Ûi Ì i Ã>V V>ÀivÕ Þ > ` ÃiÌ >Ã ì v ÕÃ }° Ûi Ì i L `Þ > ` Ìi Ì>V iÃ > w > À Ãi Õ ìÀ ÀÕ } Ü>ÌiÀ Liv Ài V }°

1 kilo medium or large squid, cleaned, with ink sacs left on 2 tablespoons vegetable oil 2 medium red onions 6 cloves garlic, crushed 3 bay leaves 1 cup soy sauce ½ cup vinegar ¼ cup water

1 teaspoon ground black pepper 1 teaspoon salt 1 > i Ì i i>Ì ÃÌÕvw }\ L i > ingredients in a bowl. Fry 1 teaspoon v ÃÌÕvw } Ì V iV Ãi>Ã }° Ƃ` ÕÃÌ as needed. 2 Stuff each squid with 1 to Ó Ì>L iÃ« Ã i>Ì ÃÌÕvw }] depending on the size of the squid. Seal the opening with a toothpick. 3 Heat oil in a pot or wok over medium heat. Sauté onions until ÌÀ> Ã ÕVi Ì° Ƃ`` }>À V > ` L>Þ i>ÛiÃÆ Ã>ÕÌj ÕÃÌ Õ Ì vÀ>}À> Ì° Ƃ`` remaining ingredients and stuffed ÃµÕ `° ÛiÀ « Ì] ÜiÀ i>Ì] > ` simmer for 5 to 6 minutes. 4 Mix well. Simmer for 6 to 10 more minutes or until sauce is reduced to ¼, making sure the sauce doesn’t dry out. Discard bay leaves and remove toothpicks. Serve hot.

BUYING WHOLE FISH To ensure freshness, check the following: z EYES They should be clear, plump, wet, and shiny. z FINS 6JG VCKN CPF FQTUCN Ƃ PU should be fresh, wet, and KPVCEV &T[ CPF DTKVVNG Ƃ PU KPFKECVG VJCV VJG Ƃ UJ KU QNF while torn and ragged Ƃ PU EQWNF OGCP VJCV VJG Ƃ UJ YCU JGNF KP C PGV HQT too long. z FLESH +V UJQWNF HGGN Ƃ TO and should spring back when pressed. z GILLS The brighter the EQNQT VJG HTGUJGT VJG Ƃ UJ #XQKF Ƃ UJ YKVJ UNKO[ CPF dark brown or black gills. z SCALES They should be OQKUV UJKP[ CPF Ƃ TO

Serves 4 Prep Time 15 minutes Cooking Time 10 minutes FOR THE MANGO-JICAMA SALSA

½ cup chopped ripe mango ½ cup peeled and chopped jicama (singkamas) 2 tablespoons chopped red onions 2 tablespoons chopped red bell peppers 2 tablespoons chopped black olives £ w }iÀ V siling pangsigang), seeded and chopped 2 tablespoons olive oil 2 tablespoons chopped cilantro leaves (wansoy) 1 tablespoon lime or calamansi juice salt and pepper vegetable oil, to deep-fry w iÌÃ vÀ £ £°Ó Ì £°x kilo) pompano ¤ VÕ« > «ÕÀ« Ãi y ÕÀ] Ãi>Ã i` with garlic powder, salt, and pepper Ü>À i` y ÕÀ Ì ÀÌ >Ã] Ì ÃiÀÛi

Crispy Pompano with MangoJicama Salsa To balance the richness of fried Ƃ UJ EQORNGOGPV KV YKVJ C refreshing salad or salsa. You ECP CNUQ UGTXG KV YKVJ IWCECOQNG and a zesty garlic sauce.

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March 2016

1 Make the mango-jicama salsa: Mix Ì }iÌ iÀ > }Ài` i ÌÃ° />ÃÌi > ` >` ÕÃÌ Ãi>Ã }° -iÌ >Ã `i° 2 Preheat oil in a deep, heavyL ÌÌ i` «> ° Ài`}i w Ã Ãi>Ã i` y ÕÀ > ` Ã > i vv iÝViÃÃ°

ii« vÀÞ w iÌÃ v À >L ÕÌ x Ì n ÕÌiÃ À ÕÃÌ Õ Ì VÀ Ã«Þ° À> > Ü Ài À>V ° 3 -iÀÛi w Ã Ü Ì Ã> Ã> > ` Ü>À i` y ÕÀ Ì ÀÌ >Ã°

Make Doublemint panocha syrup: Combine ½ cup hot water, 10 Doublemint gum pellets, and ¼ cup panocha in a saucepan over medium heat. Stir constantly until panocha and the candy coating of the gum pellets dissolve. Strain mixture; set aside to cool. Layer crushed ice, 2 tablespoons small tapioca pearls (sago), 2 tablespoons cubed red gulaman, and 2 tablespoons cubed green gulaman in a tall glass. Pour Doublemint panocha syrup on top. Garnish with mint leaves. Serves 1.

coconut Melon Cooler Place Š8 cup shredded coconut meat and Š8 cup shredded melon meat in > } >ÃÃ > ` w Ü Ì crushed ice. Pour in ¼ cup fresh coconut juice and 1 tablespoon sugar syrup. Top with Š8 cup shredded coconut meat and Š8 cup shredded melon meat. Garnish with a pandan leaf. Serves 1.

PHOTOGRAPHY: TOTO LABRADOR. RECIPES: KALEL CHAN OF THE RAINTREE GROUP. STYLING: REGINE RAFAEL.

Doublemint Sago’t Gulaman

inoy Beat the heat with P hillers. c d e ir sp n -i d o fo t e stre

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March 2016

Strawberry Iskrambol Place 1 cup crushed ice and ½ cup UVTCYDGTT[ U[TWR (we used Hershey’s) in a blender; blend until smooth. Pour half of the strawberry-ice mixture into a glass. Layer with 1 tablespoon powdered milk and 1 tablespoon EJQEQNCVG U[TWR (we used Hershey’s). Repeat layering with remaining strawberry-ice mixture. Top with 1 tablespoon mini marshmallows and VCDNGURQQP ECPF[ EQCVGF chocolate (we used Nips). Makes 1.

Avocado Crush

Tropical slush

Combine 1 cup water and 1½ cups fresh milk in a saucepan. Sprinkle ITCO RCEMGV WPƃCXQTGF gelatin on top. Bloom for 3 to 5 minutes. Add 1 cup sugar, 1 cup JGCX[ ETGCO, and ƃGUJ HTQO CXQECFQ (mashed). Mix over low heat until sugar and gelatin dissolve. Pour into a square mold. Chill for 30 minutes or until set. Slice pudding into cubes. Place crushed ice in a glass. Pour in ½ cup condensed milk. Add UNKEGF OGCV HTQO CXQECFQ, 6 cubes avocado pudding, 6 cubes nata de coco, 3 tablespoons tapioca pearls (sago), and UEQQR CXQECFQ ice cream. Top with 2 tablespoons grated cheddar cheese, 1 teaspoon toasted pinipig, and 1 teaspoon desiccated coconut. Garnish with pandan leaf, if desired. Makes 1.

In a blender, whiz 60 grams fresh ripe mango (peeled and seeded); set aside. Whiz 60 grams fresh watermelon (peeled and seeded); set aside. Place ice cubes in a glass. Pour in blended mangoes. Add ¼ cup fresh orange juice then ¼ cup fresh pineapple juice. Pour in blended watermelon. Garnish with skewered watermelon balls and a pandan leaf, if desired. Makes 1.

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March 2016

Take your taste buds on a trip around the world with these delectable bite-sized beauties. Photography by Patrick Martires Recipes by Mira Angeles Styling by Idge Mendiola Illustrations by Boizei Malicdem

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March 2016

FETA CHEESE TIROPITAKIA Bring out the domestic goddess in you by mastering this EJGGU[ ƃ CM[ )TGGM TGEKRG

BEEF SIOMAI Change up classic Chinese UKQOCK D[ Ƃ NNKPI VJG UVGCOGF morsels with ground beef instead of the usual pork CPF UJTKOR Makes about 50 large or 100 small dumplings Prep Time 30 minutes Cooking Time 15 minutes 1 kilo ground beef 1 small jicama (singkamas), minced 1 medium carrot, minced 4 cloves garlic, minced 2 tablespoons minced green onions 1 extra large egg 5 tablespoons sesame oil, plus more to brush 1 teaspoon freshly ground black pepper 1 teaspoon salt 50 large or 100 small wonton or siomai wrappers

Makes 12 Prep Time 30 minutes Cooking Time 30 minutes olive oil or melted butter, to grease 2 cups feta cheese, crumbled ½ cup grated Parmesan cheese 1 large egg, beaten freshly ground pepper 1 to 2 tablespoons chopped fresh mint, parsley, or dill (optional) 8 (10-inch) sheets phyllo pastry 1 egg beaten with 1 tablespoon water for egg wash 1 Preheat oven to 350°F. Grease a baking sheet with oil or butter. 2 Combine cheese and egg in a bowl. Season with pepper. Add herbs, if using, and mix.

1 Combine all ingredients except for wrappers in a bowl. Mix well. 2 Lay wrappers on a clean surface. * >Vi ¤ Ì £ Ì>L iÃ« w } the center of each wrapper. 3 Gather the edges towards the center to seal. Gently fold the sides, leaving the top exposed. Press each fold lightly. 4 Bring water in a steamer to a boil. Brush steamer basket with oil. Place siomai in the steamer basket and cook for 10 to 15 minutes.

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March 2016

3 >Þ > Ã iiÌ v « Þ «>ÃÌÀÞ y >Ì on a clean surface. Brush with oil or butter. Top with another phyllo sheet and brush with oil or butter again. (Cover remaining phyllo sheets with parchment paper and a damp towel to prevent them from drying out.) 4 Cut brushed sheets into 3 rectangles. Place about Ó Ì>L iÃ« Ã w } Ì i i ` v > rectangle. Fold one corner over the w } Ì v À > ÌÀ > } i° Ì Õi v ` } « Þ ] i V Ã } Ì i w }] to make a triangular pie. Repeat with Ài > } « Þ > ` w }° ÀÕÃ ends with egg wash to seal. 5 Place pies on prepared baking sheet. Brush with oil or butter. Bake in the preheated oven for 25 to 30 minutes or until crisp and golden.

GYOZA The secret to making everyone’s favorite Japanese dumpling? Don’t just steam it; fry it, too! Makes 40 to 50 Prep Time 45 minutes Cooking Time 15 minutes FOR THE FILLING

½ kilo ground pork 3 leaves cabbage (you can also use napa cabbage or Baguio pechay), minced 2 stalks green onions, minced 2 shiitake mushrooms, minced 1 clove garlic, minced 1 teaspoon minced ginger 1 teaspoon minced nori ½ tablespoon sake ½ tablespoon sesame oil 1 teaspoon soy sauce ¼ teaspoon salt ¦|8 teaspoon ground black pepper 40 to 50 gyoza wrappers (available at New Hatchin Japanese Grocery) 3 tablespoons vegetable oil, to fry 2 tablespoons sesame oil, to drizzle FOR THE SAUCE

4 tablespoons soy sauce 2 teaspoons mirin 2 teaspoons sugar 2 tablespoons water 1 > i Ì i w }\ L i > ingredients in a bowl. 2 Take a gyoza wrapper and place it on your palm. Place 1 to 2 teaspoons w } Ì i Vi ÌiÀ° ` ÜÀ>««iÀ over, pleat, and seal (see page 82 for the step-by-step instructions). 3 Heat half of the vegetable oil in a >À}i «> ° ÀÞ }Þ â>] y >Ì Ã `i ` Ü ] one layer. Do this in batches, making sure not to overcrowd the pan. 4 Once one side of the gyoza turns golden brown, add just enough water to cover the bottom of the pan, about ¦|³ VÕ«° ÛiÀ > ` ÃÌi> v À Ó ÕÌiÃ or until water evaporates. Drizzle with half of the sesame oil. Repeat with remaining gyoza. Serve hot. 5 > i Ì i Ã>ÕVi\ Ý Ì }iÌ iÀ > ingredients. Serve on the side.

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March 2016

MANDU $TKPI QP VJG JGCV YKVJ MKOEJK Ƃ NNGF mandu 6JKU -QTGCP FWORNKPI KU DGUV UGTXGF YKVJ C FKRRKPI UCWEG QH UQ[ UCWEG XKPGICT CPF EJKNK Makes 20 Prep Time 1 hour, plus chilling time Cooking Time 15 to 18 minutes FOR THE WRAPPER

Ó¤ VÕ«Ã > «ÕÀ« Ãi y ÕÀ Ó¤ VÕ«Ã / } y ÕÀ >Û> >L i Asian specialty food stores) ½ teaspoon salt 1 cup lukewarm water FOR THE FILLING

¥ }À Õ ` Liiv ¼ kilo ground pork £ £Ó Õ Vi® L ÌÌ i V ] Vi` £ VÕ« Li> Ã«À ÕÌÃ togue), minced 1 large egg £ Ì>L iÃ« Vi` }>À V £ Ì>L iÃ« Vi` } }iÀ 2 stalks green onions, minced 2 teaspoons salt ¼ teaspoon ground pepper £ Ì>L iÃ« ÃiÃ> i ] Ì LÀÕÃ

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1 > i Ì i ÜÀ>««iÀ\ L i > }Ài` i ÌÃ > L Ü ° Ý Õ Ì ` Õ} V iÃ Ì }iÌ iÀ° i>` Õ Ì i >ÃÌ V > ` }iÀ ÃÌ V Þ° , ÕÌ ` Õ} Õ Ì ¦|8 V Ì V ° ÕÌ ÕÌ V ÀV iÃ ÕÃ } > £¤ Ì Ó V À Õ ` V i VÕÌÌiÀ° * >Vi > ÌÀ>Þ] V ÛiÀ Ü Ì > `> « « iVi v V Ì ] > ` ÃiÌ >Ã `i° 2 > i Ì i w }\ Ý Ì }iÌ iÀ > }Ài` i ÌÃ > L Ü ° v À £x ÕÌiÃ° 3 * >Vi £ Ì>L iÃ« w } Ì i Vi ÌiÀ v > ÜÀ>««iÀ° ` V ÀV i ÛiÀ > ` «ÀiÃÃ i`}iÃ } Ì Þ Ì Ãi> ° Take the two opposite ends and press Ì }iÌ iÀ } Ì Þ Ì Ãi> ° ,i«i>Ì Ü Ì Ài > } }Ài` i ÌÃ° 4 À } Ü>ÌiÀ > ÃÌi> iÀ Ì > L ° ÀÕÃ ÃÌi> iÀ L>Ã iÌ Ü Ì ° ƂÀÀ> }i > `Õ Ì i ÃÌi> iÀ L>Ã iÌ > ` V v À £x Ì £n ÕÌiÃ°

March 2016

BACON AND MUSHROOM PIEROGI Widely popular in Eastern Europe, pierogi is a semi-circular dumpling stuffed with a savory QT UYGGV Ƃ NNKPI 6T[ URKPCEJ CPF TKEQVVC QT HTGUJ DGTTKGU CPF PWVU VQQ Makes 10 to 12 2TGR 6KOG 1 hour %QQMKPI 6KOG 15 minutes (14 6*' &17)*

4 large eggs ½ cup unsalted butter, melted and cooled ½ cup sour cream 1 teaspoon salt x VÕ«Ã > «ÕÀ« Ãi y ÕÀ] Ã vÌi`] « ÕÃ iÝÌÀ> v À `ÕÃÌ } (14 6*' (+..+0)

2 tablespoons unsalted butter 1 large stalk leek (green part only), sliced ½ cup button mushrooms, minced ½ cup minced bacon salt and pepper 1 cup all-purpose cream 1 kilo potatoes, peeled, cubed, boiled, and mashed 1 egg beaten with 2 tablespoons water to make an egg wash Ûi}iÌ>L i v À vÀÞ } 1 Make the dough: Whisk together eggs, butter, sour cream, > ` Ã> Ì° * >Vi y ÕÀ > V i> ÃÕÀv>Vi > ` > i > Üi Ì i center. Pour in egg mixture and mix until dough comes together. Knead until smooth and elastic, about 5 minutes. Form into a ball,

cover with plastic wrap, > ` iÌ Ì ÀiÃÌ v À 10 minutes. 2 > i Ì i w }\ i Ì butter in a pan. Add leeks, mushrooms, and bacon. Sauté Õ Ì Ûi}iÌ>L iÃ Ã vÌi > ` L>V is cooked. Season with salt and «i««iÀ° ,i Ûi vÀ i>Ì° Add cream and mashed potatoes; mix. 3 , ÕÌ > v Ì i ` Õ} Õ Ì ¦|8 inch thick. Cut out circles using a 2- to 3-inch round cookie cutter. Place 1 tablespoon w } Ì i Vi ÌiÀ v > V ÀV i° ÀÕÃ edge with egg wash. Fold circle over and seal LÞ VÀ « } i`}iÃ Ü Ì > v À ° } Ì Þ Ì>« L ÌÌ Ã v « iÀ } Ì y >ÌÌi ° ,i«i>Ì Ü Ì Ài > } ingredients. 4 À } > « Ì v Ü>ÌiÀ Ì > L > ` `À « « iÀ } ° ,i Ûi vÀ Ü>ÌiÀ Vi Ì iÞ y >Ì° À> ° 5 i>Ì > `ii« vÀÞ } «> ° Fry pierogi until golden brown, about 2 to 3 minutes per side.

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March 2016

VIETNAMESE SHRIMP AND PORK DUMPLINGS Traditionally served as an appetizer or snack, banh bot loc tran is a chewy, translucent dumpling stuffed with fresh shrimp and pork. It's best served with nuoc cham for dipping. Makes 18 to 24 Prep Time 1 hour Cooking Time 15 minutes FOR THE WRAPPER

Ó VÕ«Ã Ì>« V> y ÕÀ 1 cup boiling water 500 grams large shrimp, peeled and deveined 500 grams pork loin, sliced into thick matchsticks £ Ì>L iÃ« w Ã Ã>ÕVi patis) juice from 1 lemon ¼ teaspoon salt 1 tablespoon sugar ½ teaspoon ground black pepper FOR THE DIPPING SAUCE

juice from 1 lemon £ Ì>L iÃ« w Ã Ã>ÕVi patis) 1 tablespoon honey 1 clove garlic, minced or grated crispy fried garlic chopped green onions

1 Make the wrapper: Combine ingredients in a bowl. Mix until dough comes together. Knead until elastic and no longer sticky, about 5 to 6 minutes. Let dough rest for 30 minutes. 2 Marinate shrimp and pork in w Ã Ã>ÕVi] i Õ Vi] Ã> Ì] sugar, and pepper for 30 minutes in the refrigerator. 3 Make the dipping sauce: Combine all ingredients in a bowl and set aside. 4 Take 1 tablespoon dough and form Ì > L> ° >ÌÌi ÕÃ } Þ ÕÀ w }iÀÃ° Place a shrimp and a slice of pork on the center. Fold circle over and press edges lightly to seal. Repeat with remaining ingredients. 5 Bring a pot of water to a boil. Boil `Õ « }Ã Õ Ì Ì iÞ y >Ì Ì Ì i surface. Remove from water. The dough should be translucent and the w } vÕ Þ V i`° 6 Transfer to a serving dish. Garnish with fried garlic and green onions. Serve with dipping sauce on the side.

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March 2016

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Crazy for

KATSU

Basic Katsu Breading

The secret to good katsu is in the coating! Get your breading station ready and learn to do it like a pro.

Combine EWR CNN RWTRQUG ƃQWT, ¼ teaspoon salt, and ¼ teaspoon black pepper in a shallow bowl. Beat 1 large egg in another shallow bowl; season with a pinch of salt. Place 1¼ cups Japanese breadcrumbs (we used Panko) in a third bowl. Dredge meat Ãi>Ã i` y ÕÀÆ Ã > i vv iÝViÃÃ° « i>Ì Ì i}} > ` V ÛiÀ Ü Ì LÀi>`VÀÕ LÃ] pressing lightly to coat completely. Good for breading 300 grams of meat.

PROPS FROM CRATE & BARREL AND THE YUMMY PROP LIBRARY.

Photography by Patrick Martires Recipes and food styling by Melanie Jimenez Prop styling by Trinka Gonzales

TONKATSU with CABBAGE SALAD This basic recipe proves that, when FQPG TKIJV UKORNG KU DGUV &WPM KV KP VQPMCVUW UCWEG CPF [QWoXG IQV C perfect dinner! Serves 4 Prep Time 20 minutes Cooking Time 25 minutes £ Ã > i>` V>LL>}i] > Ûi` and washed 4 (200-gram) boneless pork chops À « À Ìi ìÀ w iÌÃ salt and pepper 2½ recipes Basic Katsu Breading (see page 56) Ûi}iÌ>L i ] Ì vÀÞ Japanese sesame dressing (goma `ÀiÃÃ }®] Ì >ÌÃÕ Ã>ÕVi] > ` { VÕ«Ã ÃÌi> i` >«> iÃi À Vi] to serve 1 Slice cabbage into thin strips; Ã > Vi` Ü>ÌiÀ > ` ÀivÀ }iÀ>Ìi Õ Ì Ài>`Þ Ì ÕÃi° 9 Õ V> ÕÃi > > ` i] v >Û> >L i°® 2 -i>Ã L Ì Ã ìÃ v « À Ü Ì Ã> Ì > ` «i««iÀ° 1Ã } > i>Ì > iÌ] « Õ ` « À Ì ìÃ Ài` Ì V iÃÃ° Dredge in Basic Katsu Breading; ÃiÌ >Ã ì° 3 > >À}i vÀÞ } «> Ü Ì Ûi}iÌ>L i Õ Ì ¤ V ìi«Æ i>Ì Ì ÎÓä¨ ° ÀÞ i>Ì Õ Ì } ì LÀ Ü ] >L ÕÌ Ó ÕÌiÃ i>V Ã ì° À> a wire rack then slice into ½-inchÌ V ÃÌÀ «Ã° 4 -iÀÛi Ü Ì V>LL>}i] >«> iÃi ÃiÃ> i `ÀiÃÃ }] Ì >ÌÃÕ Ã>ÕVi] > ` ÃÌi> i` À Vi°

KATSUSANDO These snackable sandwiches are all about texture: Crisp pork katsu and UQHV ƃWHH[ YJKVG DTGCF +PUVGCF QH ,CRCPGUG OC[Q VT[ DCTDGEWG UCWEG HQT C OQFGTP VCMG Serves 4 Prep Time 20 minutes Cooking Time 15 minutes { £Óä }À> ® « À Ìi `iÀ w iÌÃ] « Õ `i` Õ Ì ¦|8 inch thick salt and pepper 1½ recipes Basic Katsu Breading (see page 56) Ûi}iÌ>L i ] Ì vÀÞ >«> iÃi >Þ > Ãi n Ã ViÃ Ü Ìi LÀi>`] crusts removed www.yummy.ph

March 2016

1 -i>Ã L Ì Ã ìÃ v « À Ü Ì Ã> Ì > ` «i««iÀ° Ài`}i i>Ì >Ã V >ÌÃÕ Ài>` }° 2 > >À}i vÀÞ } «> Ü Ì Ûi}iÌ>L i Õ Ì ¤ V ìi«Æ i>Ì Ì ÎÓä¨ ° ÀÞ w iÌÃ ÛiÀ i` Õ i>Ì Õ Ì } ì LÀ Ü ] >L ÕÌ £ ÕÌi «iÀ Ã ì° À> > Ü Ài À>V À «>Ì Ü Ì «>«iÀ Ì Üi Ã Ì Ài Ûi iÝViÃÃ ° 3 -«Ài>` >«> iÃi >Þ > Ãi i Ã ì v i>V Ã Vi v LÀi>`° / « >Þ > Ãi Ü Ì « À w iÌ > ` Ì « Ü Ì > Ì iÀ LÀi>` Ã Vi] >Þ > Ãi Ã ì ` Ü ° - Vi i>V Ã> `Ü V Ì { « iViÃ > ` ÃiÀÛi i` >Ìi Þ°

FISH KATSU CURRY $NCPMGV NKIJV ƂUJ MCVUW KP C TKEJ EWTT[ UCWEG HQT QPG KTTGUKUVKDNG OGCN 5GTXG YKVJ DQYNU CPF DQYNU QH UVGCOGF ,CRCPGUG TKEG 5GTXGU 2 2TGR 6KOG 20 minutes %QQMKPI 6KOG 15 minutes salt and pepper 1 small carrot, peeled and cut into ½-inch cubes 1 small potato, peeled and cut into ½-inch cubes ½ tablespoon vegetable oil, plus more to fry 1½ small white onion, sliced thinly 2 cubes katsu curry sauce (we used Golden S&B) £ {ää }À> ® Ü Ìi wÃ w iÌ (we used cream dory), cut into 3x1½-inch pieces 1½ recipes Basic Katsu Breading (see page 56) 2 cups steamed Japanese rice 1 Bring 2 cups of water to a boil and add a pinch of salt. Parboil carrots, over medium heat, until tender (you should be able to pierce it easily with a fork, but it shouldn’t break

or crumble when you do so). Transfer carrots to a bowl. Using the same pot, parboil potatoes until tender; transfer to a bowl and set aside. 2 Heat ½ tablespoon oil in a frying pan over medium-low heat and sauté onions until softened, about 3 to 4 minutes. Add curry cubes and required amount of water, following package directions, and simmer, stirring, until completely dissolved. Set pan aside. 3 -i>Ã L Ì Ã `iÃ v wÃ w iÌÃ Ü Ì Ã> Ì > ` «i««iÀ° Ài`}i wÃ Basic Katsu Breading. 4 Fill a large frying pan with vegetable oil until ½ inch deep; heat to 320ºF. ÀÞ w iÌÃ ÛiÀ i` Õ i>Ì Õ Ì golden brown, about 1 minute per side. Drain on a wire rack or pat with paper towels to remove excess oil. 5 Bring curry sauce to a light simmer. Add drained potatoes and carrots; cook until heated through. Place wÃ >ÌÃÕ > ` ÃÌi> i` À Vi > « >Ìi° * ÕÀ VÕÀÀÞ Ã>ÕVi ÛiÀ wÃ ° Serve immediately.

www.yummy.ph

March 2016

COOeK th R COVE

KATSUDON What do you get when you add sweet-salty dashi sauce to tonkatsu? A lip-smacking meal both kids and grown-ups will surely love! Serves 4 Prep Time 20 minutes Cooking Time 25 minutes 4 (200-gram) boneless pork chops À « À Ìi `iÀ w iÌÃ salt and pepper 2½ recipes Basic Katsu Breading (see page 56) vegetable oil, to fry and sauté 4 cups steamed Japanese rice 1 large white onion, sliced thinly, divided into 4 portions 4 eggs 1 to 2 stalks leeks, sliced thinly FOR THE SAUCE

1 cup dashi (available in Japanese groceries; alternatively, you can use chicken stock) 1 tablespoon Japanese soy sauce 1 tablespoon mirin (available in the Asian section of large supermarkets) 2 teaspoons sugar 1 Season both sides of pork with salt and pepper. Using a meat mallet,

pound pork to desired thickness. Dredge meat in Basic Katsu Breading and set aside. 2 Make the sauce: Whisk together all ingredients in a bowl until sugar is dissolved. 3 Fill a large frying pan with vegetable oil until ½ inch deep; heat to 320ºF. ÀÞ V >Ìi` w iÌÃ Õ Ì } `i LÀ Ü ] about 2 minutes on each side. Drain on a wire rack then slice into ½-inch-thick strips. Divide rice among 4 bowls; set aside. 4 Heat 1 tablespoon vegetable oil in a small frying pan. Sauté 1 portion of the onions until translucent. Add ¼ of the sauce and 1 pork chop, placing it on the center. Allow liquid to simmer and pork to heat through. 5 Break an egg over the pork chop. Continue to simmer for 1 minute or just until the egg turns slightly opaque. Immediately pour pork, onions, and sauce over 1 bowl of rice. Repeat with remaining ingredients. Top with sliced leeks and serve hot.

www.yummy.ph

March 2016

Crrrunch! Say bye-bye to soggy katsu! Follow these tips for crispy cutlets every time. BREAD PROPERLY.

¿Ì ÛiÀV >Ì Ü Ì y ÕÀ > ` ` ¿Ì iÌ Ì i y ÕÀ coated meat soak too long in Ì i i}}p ÕÃÌ ` «t

MAKE SURE YOUR OIL IS HOT ENOUGH. / ÃÃ > }i iÀ ÕÃ « V v LÀi>`VÀÕ LÃ Ì Ì i «> ° Ì Ã Õ ` Ã ââ i >Ì Vi° Ã ââ i i> Ã Þ ÕÀ >ÌÃÕ Ü Ã > > Ì >Ì °

DRAIN COOKED KATSU PROPERLY. -iÌ >ÌÃÕ Ì « v > Ü Ài À>V > ` Ì «>«iÀ towels) to allow air to V ÀVÕ >Ìi >À Õ ` Ì i i>Ì] «ÀiÛi Ì } Ì vÀ ÃÌi> }°

Super sides Complete your katsu spread with accompaniments that CFF VGZVWTG CPF HTGUJ ƃCXQT to the entire meal.

JAPANESE POTATO SALAD Boil 500 grams potatoes (peeled and cubed) just until tender (edges should look a little rounded); drain. Parboil 1 small carrot (peeled and diced) until tender; set aside. Smash potatoes using a spoon. Stir in ¾ cup Japanese mayonnaise and carrots; fold until completely combined. Season with salt and chill until ready to serve. Serves 4 to 6.

MISO SOUP Bring 4 cups dashi to a boil. Stir in 2 to 3 tablespoons white miso paste and ¼ cup dried wakame until combined. Divide 4 tablespoons diced silken tofu and 2 tablespoons chopped green onions among 4 bowls. Pour in soup and serve immediately. Serves 4.

QUICK PICKLED CUCUMBERS Boil ½ cup rice wine vinegar, ¼ cup water, ¼ cup sugar, and 1 teaspoon salt in a small saucepan until sugar and salt are completely dissolved. Pour mixture over 2 to 3 Japanese cucumbers (washed and sliced into ½-cm-thick rounds, about 2½ cups) in a heatproof bowl. Let cool completely. Serves 4 to 6.

PRAWN KATSU Looking for meatless dinner ideas for Lent? Turn to prawn katsu! Remember to leave the tails on for a more striking presentation. Makes 36 pieces (about 6 servings) Prep Time 20 minutes Cooking Time 15 minutes

36 tiger prawns, peeled and deveined with tails left on salt and pepper 3 recipes Basic Katsu Breading (see page 56) vegetable oil, to fry steamed Japanese rice, to serve wasabi mayonnaise (see page 61) or tonkatsu sauce, to serve www.yummy.ph

March 2016

1 Season prawns with salt and pepper. Dredge prawns in Basic Katsu Breading. 2 Fill a large frying pan with vegetable oil until ½ inch deep; heat to 350ºF. Fry coated prawns until golden brown. Drain on a wire rack. 3 Serve with steamed rice and wasabi mayonnaise or tonkatsu sauce.

KATSU BURGER with WASABI MAYO and TOGARASHI FRIES There’s more to burgers and fries than cheese and ketchup! For a full-on Japanese treat, try this katsu-wasabi-togarashi trio. Makes 6 Prep Time 20 minutes Cooking Time 30 minutes FOR THE WASABI MAYONNAISE

1 cup Japanese mayonnaise 2 tablespoons wasabi paste 2 teaspoons soy sauce 1 teaspoon honey, or to taste

1 small cabbage, halved and washed 1 kilo ground sirloin, ground round, or ground chuck salt and pepper 3½ recipes Basic Katsu Breading (see page 56) vegetable oil, to fry 6 burger buns, halved and toasted FOR THE TOGARASHI FRIES

5 cups frozen shoestring or potato fries salt 2 tablespoons togarashi seasoning, or more to taste

www.yummy.ph

March 2016

1 Make the wasabi mayonnaise: Mix together all ingredients in a bowl. Refrigerate until ready to use. (This will keep for up to 1 week in an airtight container in the refrigerator.) 2 Slice cabbage into thin strips and refrigerate until ready to use. (You can use a mandoline, if available.) 3 Form 6 (1-inch-thick) ground-sirloin patties. Season both sides heavily with salt and pepper. Dredge patties in Basic Katsu Breading. 4 Fill a large frying pan with oil until ½ inch deep; heat to 320ºF. Fry patties for 4 to 5 minutes per side or until golden brown. Drain on a wire rack. 5 Make the togarashi fries: Fry potato fries according to package directions; sprinkle with salt and togarashi seasoning while hot. 6 Place 1 patty on top of a bottom bun half. Top with shredded cabbage and drizzle with wasabi mayonnaise. Cover with a top bun half. Serve with togarashi fries and more wasabi mayonnaise on the side.

Text by Manica C. Tiglao and Anna Felipe (Changing the Industry) Photography by Miguel Nacianceno Styling by Idge Mendiola

are turning out some of the city’s most promising pastries from the comfort of their own

. Here, they share their brand secrets and

favorite recipes so you, too, can

HAIR, MAKEUP, AND GROOMING: VIDA NON JAUCIAN.

“Wedding cakes intrigued me because I didn’t know how to make them. The more challenging it seemed, the more I wanted to do it,” reveals Joyce Urieta. This led her to take a threemonth internship with top special-occasions cake-artist Maggie Austin in Virginia. Under Maggie’s mentorship, Joyce discovered her craft. “Wedding cakes are meant to be eaten, QRW MXVW GLVSOD\HG²GHVLJQ DQG ÀDYRU DUH HTXDOO\ important in making the cake worthwhile for the FRXSOH , UHDOL]HG , DP D EDNHU ¿UVW D FDNH DUWLVW second,” she says. When she moved back to Manila in 2013, Joyce excitedly took on the task of educating the market. “I have this knack for giving myself D KDUG WLPH ´ VKH VD\V ZLWK D ODXJK ³$W ¿UVW LW ZDV GLI¿FXOW WR FRQYLQFH FOLHQWV WR JHW DQ HGLEOH wedding cake. I just kept posting on social media—not just to showcase my designs, but also WR GHVFULEH HDFK ÀDYRU , RIIHUHG²DQG UHTXLUHG couples to schedule a taste test.” Four years into the baking business, her efforts are paying off—her line has expanded to fully customizable wedding cakes, which she can deliver to anywhere in the country, and a growing retail line known for crowd favorites like her Manchego Curado Cheesecake and her Dark Chocolate Lace Cookies. And while she has become one of the most in-demand suppliers

in the wedding industry, Joyce says the heart of her business remains the same. “If you’re selling something with your name on it, you have to make your product good. I don’t feel pressured to keep on churning out new items because I don’t want to end up letting go of being hands-on and FRPSURPLVH RQ TXDOLW\ DQG FRQVLVWHQF\ ´ she explains. Now working in her own kitchen studio and commissary after moving operations from her IDPLO\¶V KRPH -R\FH UHPDLQV D ¿UP EHOLHYHU in expanding at her own pace. “It’s okay to start small then move your way up from there. Through all these, I’ve learned to listen and trust in my instinct,” she says. And it is this instinct, together with her commitment to excellent TXDOLW\ DQG VHUYLFH WKDW KDV SURSHOOHG KHU WR WKH top. “When I design wedding cakes, I let my gut lead me. Thankfully, the outcomes always exceed my expectations. When I’m done, my heart feels KDSS\ DQG IXO¿OOHG ´

Joyce Urieta, The Delightful Miss Joyce Contact her at mobile no. 0977-8012369 or www.facebook.com/thedelightfulmissjoyce.

www.yummy.ph

March 2016

Chino Cruz, Baker on East Contact him at mobile no. 0917-7933472 or www.facebook.com/bakeroneast.

A writer by profession and baker by passion, Chino effortlessly melds together his inclination to media and love for food in his day job as Yummy.ph’s editorial assistant. Growing up with ADHD, Chino spent much RI KLV WLPH ¿[DWLQJ RQ RQH DFWLYLW\ EHIRUH getting into another obsession—but the one constant, he says, was food, stemming from his years as a toddler mimicking celebrity chefs on television. “My family says that I loved food from the very beginning, and that hasn’t changed.” Chino admits he hasn’t considered immersing himself in formal training at culinary school, and perhaps that isn’t necessary, as he and his home business, %DNHU RQ (DVW VHHP WR EH GRLQJ MXVW ¿QH without it. After coming across a banana cream pie recipe by Momofuku Milk Bar’s Christina Tosi as a college freshman in Ateneo de Manila University, Chino began H[SHULPHQWLQJ RQ RWKHU UHFLSHV DQG ZDV soon touting everything—from cookies and biscuits to bread and cake—at school. Baker on East, which just started accepting orders last year, is the fruit of what Chino then perceived to be a gap in the market. “I wanted to introduce a small, gender-neutral baking business that focuses on simple, triedand-tested, old-fashioned techniques with a IUHVK DQG FRQWHPSRUDU\ IHHO ´ KH H[SODLQV “I live near East Avenue in Quezon City and I bake—the name is so straightforward, but I love how something so plain, simple, and true can sound so of-the-moment.” Over the course of four years, Chino’s approach to baking has evolved from “pastry chef try-hard” to “streamlined old-school.” “I used to want to make these sleek French desserts with the glossy mirror glazes and the layers and the gold leaf, but I’ve since gotten acquainted with more rustic baking styles from the U.K., Scandinavia, and Germany,” he says. “I became more true to myself, because the rustic, honest thing was more my personality to begin with.” His point is best illustrated by his intentionally limited range of pastries, the centerpiece of which is the carrot cake that has gained the favor of purists and nonpurists alike. Nuts and dehydrated fruits are the only embellishments on the cake, a far cry from the perfectly decorated, fondantladen creations that populate the market. “I wanted to make a statement about how you can make something that literally tastes as good as it looks. I wanted the cake to have this honesty, even if it’s all decked out in bling,” he shares. And, in a nutshell, that’s what Chino’s creations are all about. www.yummy.ph

March 2016

Stepping into the kitchen of Karisia Bitong can feel like you’ve been transported to a quaint bakeshop-cafe, especially when the baker is at work. The distinct scent of chocolate, sugar, and French sweets wafts through the cool, enclosed space, and we watch Karisia move quickly from one task to another. Karisia Patisserie is her passion project, a business she opened in 2014 after coming home from London, where she earned a diploma in Pastry and Confectionery at Le Cordon Bleu. “I had been thinking about it for a long time, VR , ¿QDOO\ GHFLGHG WR JLYH P\VHOI WKDW RQH \HDU WR study,” she shares. Prior to that, Karisia had been baking cookies and brownies for most of her life, albeit only for fun, as she worked full-time for her family’s real estate company and sidelined as a freelance writer for magazines. Karisia’s year at Le Cordon Bleu not only gave her a renewed sense of purpose—it also directly inspired the best-selling creation at Karisia Patisserie. Her famous Nora cake, which she named after her mother, served as a thesis of sorts while at pastry school. Pressed by her instructors to whip up her own cake using a particular set of measured ingredients, Karisia came up with a smooth chocolate mousse, a praline base, an almond sponge, and a chocolate

glaze—an elegant ending to any meal. Upon her UHWXUQ WR 0DQLOD WKH 1RUD EHFDPH KHU ¿UVW²DQG now signature—offering, though it has recently been joined by a few other cakes that are quickly gaining just as many fans. The Fraisier, a French strawberry shortcake, can be a challenge to make when strawberries aren’t in season in the Philippines, but that hasn’t stopped clients from ordering the cake in either its naked or dressed version. Other favorites are the Tarta, a glutenfree cake, and the Guinness, a unique chocolate cake drizzled liberally with a Baileys-spiked cream frosting. Rest assured, as her roster of sweet confections grows, so does her passion and faith in her craft.

Karisia Bitong, Karisia Patisserie Contact her at mobile no. 0977-2148471 or www.facebook.com/karisiapatisserie.

After graduating from De La Salle University in 2011 with a degree in Early Childhood Education, Bea Melendres was pushed to ask herself which career path to take. “I didn’t want to pursue teaching, so I started to dig deep and see what I wanted to do for the rest of my life,” she says. “I didn’t know how to cook or bake then, but the thought of being in the food industry excited me.” Bea joined Cupcakes by Sonja as its marketing executive, and the rest, as they say, is history. “I loved everything about it—from the smell of the cupcakes and the baking, to the customers DQG HYHQ WR WKH VWUHVV , ¿QDOO\ IRXQG P\VHOI ´ Bea says. She then studied Baking and Pastry at the Center for Culinary Arts, and started developing recipes for gourmet cookies in four VLJQDWXUH ÀDYRUV VHOOLQJ WKHP DW ZHHNHQG markets. While her cookies and cakes were making their rounds in the metro (Flour Jar now

supplies to coffee chains Toby’s Estate and Costa Coffee), Bea wanted to experiment with other pastries and sweets. Today, Flour Jar offers a range that includes QRW RQO\ XQLTXHO\ ÀDYRUHG FRRNLHV EXW DOVR brownies, cakes, and a new crowd favorite: hand-rolled doughnuts, which Bea hadn’t originally intended to include on her menu. ,W WRRN D ORW RI WULDO DQG HUURU EHIRUH %HD ¿QDOO\ SURGXFHG D GRXJKQXW UHFLSH VKH ZDV VDWLV¿HG with, and when she posted the happy outcome of her experiment on social media, orders

and inquiries began to pour in. “I just started making doughnuts because I craved them,” she VKDUHV ³2I FRXUVH RQ WKH ¿UVW WU\ WKH\ ZHUHQ¶W the best—they were actually really bad—but, eventually, I found the right balance of texture DQG ÀDYRU ´ /LJKW VRIW DQG ÀXII\ HDFK GRXJKQXW LV JHQHURXVO\ ¿OOHG ZLWK YDULRXV ÀDYRUHG creams, ranging from hazelnut praline and dark chocolate to calamansi and berries and cream. “My philosophy is to use the right—and the best— ingredients to make traditional baked goods taste extraordinary,” she says.

Bea Melendres, Flour Jar Contact her at mobile no. 0917-5075124 or ÜÜÜ°v>ViL °V Éy ÕÀ >À.

Want to get into the baking biz? These sweet treats are the RGTHGEV Ƃ TUV QHHGTKPIU

Bea Melendres’s Chewy Chocolate Chip Cookies

Joyce Urieta’s Classic Red Velvet Cupcakes 1 cup milk 1 tablespoon vinegar Ó¤ VÕ«Ã > «ÕÀ« Ãi y ÕÀ 1½ cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 2 large eggs 1½ cups vegetable oil 1 teaspoon vanilla extract 2 tablespoons red food coloring FOR THE CREAM CHEESE FROSTING

250 grams cream cheese 2 tablespoons butter 1 teaspoon vanilla extract 1½ cups confectioners’ sugar 1 *Ài i>Ì Ûi Ì Îääc ° i Õvw Ì Ã with cupcake liners. Set aside. 2 Mix together milk and vinegar in a bowl. Let it rest for at least 5 minutes. 3 Mix together all dry ingredients in another bowl. Sift three times. Set aside. 4 Ì i L Ü v > i iVÌÀ V ÝiÀ w ÌÌi` with the paddle attachment, mix together all wet ingredients, including milk mixture. Beat on low speed for at least 3 minutes. 5 Gradually add dry ingredients to mixture. Beat on low speed for at least 1 minute. 6 Pour mixture evenly into cupcake liners and bake in the preheated oven for 10 to 12 minutes. Let cakes cool before frosting. 7 Make the frosting: Whip cream cheese at i` Õ Ã«ii` v À £ ÕÌi À Õ Ì y ÕvvÞ° Add butter and whip until well blended. Add vanilla and gradually add sugar at low speed. Pipe frosting onto cupcakes. Makes 24 cupcakes.

1 (200-gram bar) unsalted French butter (2 sticks), softened at room temperature ¼ cup sugar ¾ cup brown sugar 1 large egg yolk from 1 large egg ½ tablespoon pure vanilla extract £Ï VÕ«Ã > «ÕÀ« Ãi y ÕÀ ½ teaspoon salt 1 teaspoon baking soda 2 cups chopped Belgian milk chocolate 1 cup nuts (walnuts, pecans, cashews, or macadamias), chopped coarsely sea salt, to sprinkle (optional)

Karisia Bitong’s Dark Chocolate and Salted Caramel Shortbread Bars FOR THE SHORTBREAD CRUST

1 cup unsalted butter, room temperature ½ cup caster sugar Ó VÕ«Ã > «ÕÀ« Ãi y ÕÀ 2 teaspoons baking powder ¼ teaspoon salt FOR THE CARAMEL LAYER

1 (14-ounce) can condensed milk ½ cup caster sugar ½ cup butter, cut into small cubes 2 tablespoons light corn syrup FOR THE DARK CHOCOLATE LAYER

1 Ì i L Ü v > i iVÌÀ V ÝiÀ w ÌÌi` Ü Ì the paddle attachment, beat butter and sugars on medium speed for 2 minutes or until light and creamy. Add egg, yolk, and vanilla; beat for 1 minute. 2 7 Ã Ì }iÌ iÀ y ÕÀ] Ã> Ì] > ` L> } Ã `> > Ì iÀ L Ü ° - Ü Þ >`` y ÕÀ mixture to butter mixture and beat until well incorporated. Do not over mix. 3 Add chocolate and nuts. Mix until combined. Refrigerate, covered, for {n ÕÀÃ Ì > Ü y >Û ÀÃ Ì `iÛi «° 4 Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop out dough with an ice cream scooper (about 60 grams per cookie); place on baking sheet. Let dough thaw until soft like clay but still w À ° >ÌÌi L> Ã Õ Ì Ó Ì Ó¤ V iÃ Ü `i° 5 Bake for 12 to 13 minutes or until edges are golden and centers have a thin crust on top. For a chewy texture, do not over bake. 6 Let cookies cool on the tray for x ÕÌiÃ° / iÞ Ü w À Õ« Vi V i`°® Sprinkle sea salt on top, if desired. Makes 12 cookies.

Online Exclusive! Log on to Yummy.ph to get the recipe for Chino Cruz's Chai-spiced Cinnamon Swirls!

www.yummy.ph

March 2016

n Õ ViÃ `>À V V >Ìi] V ««i` w i Þ ½ cup butter, cut into small cubes 1 teaspoon light corn syrup sea salt, to sprinkle 1 Preheat oven to 320°F. Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang. Set aside. 2 Make the shortbread crust: In the bowl v > i iVÌÀ V ÝiÀ w ÌÌi` Ü Ì Ì i «>`` i attachment, cream butter and sugar over medium speed for 2 minutes or until light > ` y ÕvvÞ° L i `ÀÞ }Ài` i ÌÃ another bowl; slowly add to the butter mixture. Mix until just combined. Transfer dough to prepared pan. Prick with a fork. Bake for 10 to 15 minutes or until golden brown. Let it cool on a wire rack. 3 Make the caramel layer: Heat ingredients in a saucepan over medium heat until butter is melted. Increase heat to mediumhigh and allow to boil. Once boiling, turn heat to low. Whisk constantly until thick and light caramel in color, about 10 to 20 minutes. Pour caramel onto cooled VÀÕÃÌ° -«Ài>` iÛi Þ° V « iÌi Þ Ì i refrigerate overnight. 4 Make the dark chocolate layer: Place ingredients in a heatproof bowl and stir over a bain-marie until chocolate is melted, and mixture is smooth and glossy. 5 Pour chocolate over caramel; spread evenly. Allow to set. Sprinkle sea salt on Ì «° ° iÌ Ì ÃÌ> ` >Ì À Ìi «iÀ>ÌÕÀi for 15 minutes then remove from pan and slice evenly. Makes 1 (9x13-inch) pan.

With all the gorgeous new restaurants and well-designed food brands out there, it’s become clear that food isn’t just about how things taste anymore. Take a look at some of the country’s most visually arresting products and URCEGU CPF ƂPF QWV what makes for truly tasty design.

DESIGN MATTERS

Text by Chino L. Cruz Photography by Michael Angelo Chua (products), Dairy Darilag (Spoon), and Toto Labrador (Precynct) Produced by Anna Felipe Product styling by Idge Mendiola

ADAPTIVE DESIGN The unusual shapes and lines found throughout the café, in things like the hanging } Ì wÝÌÕÀi > ` Ì i VÕÃÌ V Õ > Ì>L iÃ] ÜiÀi Ã« Ài` LÞ Ì i Õ µÕi VÕÌ v Ì i LÕ ` }½Ã Ì « }À>« Þ and architecture.

Interiors

Cool, calm, and collected Modern, straightforward design and great, simple food meet at PRECYNCT.

PICTORIAL DIRECTION: JON TOLENTINO.

Precynct isn’t like most other cafés. While a QXPEHU RI ORFDO ÀHGJOLQJ FRIIHH VKRSV DUH EXV\ OLQLQJ WKHLU ZDOOV ZLWK UHFODLPHG ZRRG DQG KDQJLQJ YLQWDJH ELNHV IURP WKH UDIWHUV WKH WHDP DW WKLV OLWWOH $XVWUDOLDQ VW\OH WKLUG ZDYH FDIp LQ 3DVLJ GHFLGHG WR WDNH D PRUH PLQLPDOLVW DSSURDFK WR ERWK LWV GHVLJQ DQG IRRG ³:H OLNH WR ZRUN ZLWK ZKDW ZH KDYH ´ VD\V FR RZQHU $QGUH &KDQFR ³7KH DUHD ZDV SUHWW\ TXLHW DQG WKH VSDFH LWVHOI KDV DQ RGG FXW VR ZH ZRUNHG ZLWK WKDW :H GLGQ¶W XVH DQ\ VWUDLJKW OLQHV WR NHHS WKLQJV IXQ DQG UHOD[HG :H ZDQWHG WR EOHQG LQWR WKH HQYLURQPHQW ´ )RU $QGUH DQG KLV WHDP LW ZDV DOO DERXW DFNQRZOHGJLQJ WKH FRQWH[W RI WKH VSDFH VHHLQJ ZKDW FRXOG ZRUN DQG ¿OOLQJ LQ ZKDWHYHU QHHGV WKH\ FRXOG ¿QG 7KH FDIp LWVHOI LV GHFLGHGO\ PXWHG ZLWK FRRO OLJKWLQJ VRIW SDVWHO KLJKOLJKWV DQG D XQLTXH VHQVH RI JHRJUDSK\ PDNLQJ LW WKH SHUIHFW SODFH WR HQMR\ WKH FDIp¶V 0HOERXUQH LQVSLUHG VHDVRQDO EUXQFKHV DQG WHUUL¿F KDQGFUDIWHG FRIIHH ³:H ORRNHG DW WKH DUFKLWHFWXUH DQG WKH QHLJKERUKRRG DQG ZH UHDOL]HG WKHUH ZDV QR JUHDW SODFH WR KDYH FRIIHH LQ WKLV DUHD ´ VD\V $QGUH ³:H KDG WKLV LGHD WKDW WKLQJV DUHQ¶W PHDQW WR EH SHUIHFW 7KHUH¶V D WHQGHQF\ LQ WKH FRIIHH FXOWXUH IRU SHRSOH WR EH SXULVWV EXW ZH GHFLGHG WKDW ZH ZDQWHG WR RIIHU WKH SHRSOH LQ WKH FRPPXQLW\ D PRUH UHOD[HG H[SHULHQFH ´ Precynct is at G/F The Grove by Rockwell, C5, Pasig City (mobile no.: 0917-7797978). www.yummy.ph

March 2016

A MATTER OF TASTE While the space can be seen as trendy, thanks to details like the custom aprons and the fairy lights, owner Philane Ponio never intended for it to be that way. More than anything else, she wanted the restaurant to speak of the things she likes.

FLORAL FANCY 12/10's collaterals were inspired by a mix of styles. “We took cues from V >ÃÃ V y À> Û ÃÕ> Ã > ` ÃÌÀÕVÌÕÀi` `iÃ } pvÀ ÌÌ Vi ] >ÌÕÀ> ÃÌ ÕÃÌÀ>Ì Ã] > ` ÕV `i> }i iÌÀÞ]» -iÀ ÕÃ -ÌÕ` Ã¿Ã / Ì Ì V Ã>ÞÃ°

Interiors

Creature comforts The interiors at SPOON EAT + DRINK prove that small spaces can stand out, too. <RX FDQ EDUHO\ ¿W D JURXS RI WHQ LQWR WKH WLQ\ GLQLQJ DUHD DW 6SRRQ (DW 'ULQN RQ $JXLUUH 6WUHHW LQ 3DUDxDTXH DQG WKDW¶V SUHWW\ PXFK WKH SRLQW 2ZQHU 3KLODQH 3RQLR WHOOV XV WKDW VKH SXW XS 6SRRQ ODVW 'HFHPEHU EHFDXVH VKH ZDQWHG WR RIIHU GLQHUV IRRG WKDW VKH ORYHG WR HDW ZKLFK LQ WKLV FDVH LV PRGHUQ $PHULFDQ PHHWV 0HGLWHUUDQHDQ LQ D VSDFH WKDW ZDV FR]\ ZLWKRXW EHLQJ ³KRPH\ ´ ³, GLGQ¶W ZDQW LW WR EH LQWLPLGDWLQJ ´ 3KLODQH VD\V ³, ZDQWHG WR VKRZ SHRSOH WKDW \RX GRQ¶W KDYH WR EH D IDQF\ UHVWDXUDQW WR VHUYH UHDOO\ JRRG IRRG <RX FDQ KDYH JRRG IRRG DQG JRRG ZLQH LQ D FDVXDO HQYLURQPHQW ´ 3KLODQH FDOOV WKH UHVWDXUDQW¶V DHVWKHWLF ³LQWHQWLRQDOO\ XQLQWHQWLRQDO´ DQG ZLWK WKH PHWLFXORXVO\ FXUDWHG DVVRUWPHQW RI YLQWDJH LQVSLUHG IXUQLWXUH DUUDQJHG MXVW VR DJDLQVW D GLVWUHVVHG FRQFUHWH ZDOO LW¶V HDV\ WR VHH ZK\ 3KLODQH WRJHWKHU ZLWK GHVLJQ VWXGLR &UDIWVPLWK /LYLQJ WRRN ZKDW ZDV TXLWH OLWHUDOO\ D KROH LQ D ZDOO DQG UHSXUSRVHG LW LQWR D FRPIRUWDEOH ZDWHULQJ KROH LI ZDWHULQJ KROHV ZHUH DGRUQHG ZLWK (GLVRQ EXOEV DQG FXVWRP PXUDOV $FFRUGLQJ WR 3KLODQH WKH PDLQ YLVLRQ EHKLQG 6SRRQ ZDV WR EH DEOH WR GHYHORS VRPHWKLQJ WKDW PDGH SHRSOH IHHO FRPIRUWDEOH ³7KH LQWHQWLRQ IRU WKH VSDFH ZDV IRU LW WR EH D KROLVWLF YHQXH ZKHUH SHRSOH FDQ HDW HQMR\ JUHDW GULQNV UHOD[ DQG EH FUHDWLYH , ZDQW RXU GLQHUV¶ HQWLUH EHLQJ WR IHHO JUHDW ´ Spoon Eat + Drink is at Unit 1A, 319 Aguirre Avenue, BF Homes, Parañaque City (tel. no.: 738-0085).

Natural selection Contemporary design has found a place to thrive and breathe at 12/10.

Branding

$W GHVLJQ KDV DOPRVW OLWHUDOO\ DOZD\V EHHQ D OLYLQJ EUHDWKLQJ WKLQJ 5XQ E\ WZHQW\VRPHWKLQJV *DE %XVWRV LQ WKH NLWFKHQ DQG 7KHD GH 5LYHUD LQ IURQW RI KRXVH LV D UHVWDXUDQW WKDW¶V DOO DERXW WU\LQJ RXW QHZ LGHDV E\ ZD\ RI PRGHUQ izakaya VW\OH GLVKHV :KLOH WKH ORRN RI WKH EUDQG TXLWH REYLRXVO\ UHYROYHV DURXQG FRORUIXO LPDJHV RI OLYLQJ WKLQJV DQG DV\PPHWULFDO VKDSHV LW ZDV WKH FUHDWLYH IUHHGRP JLYHQ WR WKH GHVLJQHUV DW 6HULRXV 6WXGLR WKDW JDYH WKH EUDQG¶V GHVLJQ D SXOVH $FFRUGLQJ WR 6HULRXV 6WXGLR &(2 'HDQH 0LJXHO DQG VHQLRU GHVLJQHU 7LQWLQ /RQWRF WKH EULHI WKH\ ZHUH SUHVHQWHG ZLWK ZDV FRQVLGHUDEO\ ORRVH²WKH\ ZHUH SUDFWLFDOO\ JLYHQ carte blanche WR H[HFXWH ZKDWHYHU WKH\ IHOW ZDV ULJKW WR FDSWXUH WKH IHHO RI WKH UHVWDXUDQW 7KLV IUHHGRP DORQJ ZLWK 6HULRXV 6WXGLR¶V NQDFN IRU SOD\IXO FRQWHPSRUDU\ GHVLJQ UHVXOWHG LQ D YLEUDQW LQWULFDWH ORRN ¿OOHG ZLWK KDQGFUDIWHG GHWDLOV ³7KH GHVLJQ LV D EOHQG RI SRODU RSSRVLWHV ZKLFK LV D WKLQJ ZH OLNH WR GR IRU EUDQGV ZH ZRUN ZLWK LQ JHQHUDO WR FUHDWH D PRUH RU OHVV G\QDPLF SHUVRQDOLW\ ´ VD\V 7LQWLQ ³,Q WKLV FDVH WKH WZR SRODU LGHDV DUH RUJDQLF EHDXW\ DQG FDOFXODWHG FUDIW 7KH LGHD ZDV WR FUHDWH VRPHWKLQJ EDODQFHG WKDW FRPSOHPHQWHG DQG UHÀHFWHG WKH VSDFH DQG WKH SODWHV ´ 12/10 is at 7635 Guijo Street, San Antonio Village, Makati City (mobile no.: 0915-6632823).

Pride of place

Packaging

DON PAPA RUM uses stellar design to flaunt the wonders of the Philippines. Having received a handful of international accolades for both its design and quality, it almost seems as if Don Papa Rum, a premium spirit produced in Negros, is a product made along the rolling hills of France or somewhere E\ WKH $PDO¿ FRDVW When you look a bit closer, though, it becomes clear exactly where this marvelously FUDIWHG WLSSOH LV IURP )RXQG DPRQJVW WKH ERWWOH¶V LQWULFDWH ÀRXULVKHV DQG GHWDLOV DUH EHDXWLIXOO\ UHQGHUHG LPDJHV RI ÀRUD DQG IDXQD XQLTXH WR RXU FRXQWU\ 'RQ 3DSD 5XP LV D product of the Philippines and it isn’t afraid to VKRZ LW Don Papa Rum’s managing director Andrew Garcia says they wanted the packaging to evoke VRPHWKLQJ XQLTXH ZRQGURXV DQG VSHFL¿F which translated to a look that can be described DV ³3LQR\ EDURTXH ´ “We wanted to be able to capture the spirit of Don Papa, the Philippines, Negros island, Sugarlandia, and elements of magic realism from an outside eye—offering a sense of GLVFRYHU\ DQG DGYHQWXUH ´ VD\V $QGUHZ Together with lauded international design agency Stranger & Stranger, the team behind Don Papa Rum decided to go for a look that evoked the almost surreal nature of the 3KLOLSSLQHV DQG LWV KLVWRU\ “We want people to be curious, to take FKDQFHV DQG WR WU\ QHZ WKLQJV ´ $QGUHZ UHYHDOV “The idea is to let people rediscover rum, rediscover the country, enjoy the brand, and not WDNH VRPHWKLQJ OLNH SDFNDJLQJ WRR VHULRXVO\ ´

THE SUM OF ITS PARTS The limited-edition 10-year-old rum’s design was about cohesion. “Our original ideas focused on traditional liquorpackaging styles—farms, sugarcane, and classic typography,” Don Papa’s Andrew >ÀV > Ã>ÞÃ° º/ i w > `iÃ } V Õ`i` these, but in a unique, creative way.”

Don Papa Rum is available at Kultura, Ralph's Wines and Spirits, and leading supermarkets.

www.yummy.ph

March 2016

An inspired revival

Branding

GRASSROOTS STYLE The modern designs featured on Coco Dolce’s packaging are rooted in traditional Filipino tribal patterns. “We used the ancientFilipino Okir design as one of the visual cues,” says co-founder Petteri Mäkitalo.

A desire to go global motivated COCO DOLCE to change things up. In a move to go international, Coco Dolce, a beautifully crafted chocolate both produced and sourced locally in Mindanao, had to go back home. The product, made by Freefood Co., was developed as a way to prove that Philippine chocolate is a genuine, premium product. With this in mind, the folks at Freefood asked design VWXGLR ,QNVXUJH WR KHOS WKHP ¿QG WKHLU ZD\ EDFN WR WKHLU Filipino roots in a new look for Coco Dolce’s branding. “The existing packaging needed to be updated since they wanted it to be sold outside of the country,” Inksurge designer Rex Advincula tells us. “There were elements from the brand’s old packaging which resembled tribal patterns and ethnic symbols, so we used them as visual cues and decided to modernize them.” Unlike many craft chocolate bars from all over the world which feature custom hand-drawn patterns and illustrations on their boxes, Coco Dolce’s look is sleeker and bolder. The colors are warm, inviting, and striking, and the patterns, while contemporary in their look, are deeply rooted in traditional tribal Okir design. Petteri Mäkitalo, a co-founder of Freefood Co., says that their main goal has always been to communicate WKH LGHD WKDW SHRSOH FDQ PRVW GH¿QLWHO\ ¿QG EHDXWLIXOO\ crafted and designed products in the Philippines. “We want the consumer to look at Coco Dolce and see a Filipino product of a high standard, something they must have,” he tells us. “There’s nothing like tasting a greatlooking product and getting the assurance that it is the real deal—natural, healthy, and produced in partnership with farm communities.” Coco Dolce is available at ECHOstore.

DESIGNER BITES We asked some of the country’s leading design studios about what makes for great design in the food industry. Here are some of our favorite tips.

THE INTERESTING THING ABOUT DESIGNING A FOOD BRAND IS CRAFTING EVERYTHING BETWEEN THE CUSTOMER AND THE FOOD. It’s about designing an experience that heightens the way the food is appreciated. It’s important that designs are able to push the concept, whether it’s w i ` } À v>ÃÌ v `° Every element of the brand—from the take-out packaging to the layout of the menu—should aid the diners in enjoying their meal. —And a Half Design Studio www.yummy.ph

BRANDING IS ALL ABOUT SETTING THE TONE that will set the product apart from its peers. One of the things that makes restaurant branding unique is that you’re trying to factor in so many things: the uniqueness of the menu, the story your chef wants to communicate, what diners are hungry for, the dining experience, the pricing. It’s a lot of things to balance out, and you want to make ÃÕÀi iÛiÀÞÌ } wÌÃ > ` ÃÌ V Ã > ` vii Ã like it’s not coasting on a trend that’s sure to fade out in the future. —Serious Studio March 2016

NO MATTER WHAT YOU ARE DESIGNING IT FOR, IT HAS TO STAND OUT. Also, with food, we noticed that we always have to be conscious of the production cost and materials used. Is it too bulky for storage? Can you ship the items without damaging the products? Will they stand heat? Are they waterproof? When you think about it, the look of the packaging is actually the easiest part. It’s what comes after that is always the most challenging. —Inksurge

Allium

Din Tai Fung

Single Origin

Dish

RESTAURANTS Snow Crab and Hokkaido Scallop Tempura with Foie Gras

A HAPPY MEDIUM By being both innovative and satisfying, Allium redeﬁnes modern continental cuisine. REVIEW BY CHINKEE CLEMENTE-KOPPE

PHOTOGRAPHY: TOTO LABRADOR. PICTORIAL DIRECTION: REGINE RAFAEL.

t a time when artisanal and local are considered the new premium, chefs like Mark Tan believe that there is still much room for the avant-garde, as long as it is tempered with classical techniques and softened by familiar flavors. After testing his mettle in the nowdefunct Studio Kitchen, he has taken his sharpened tools and skills to duke it out in Makati. Allium in Legazpi Village has the sophistication of a modern fine-dining restaurant, yet, like its cuisine, is given relatable touches. The service is friendly yet restrained—a smiling server showed us to a corner table then quickly turned to whisper into her headset, announcing our arrival to the kitchen staff. The menu changes every two months and is highly dependent on what is readily available locally and from suppliers abroad. Chef Mark insists on using fine ingredients—Hokkaido scallops, Blackmore Wagyu, and Italian bottarga all make appearances on the Market Menu. From this selection, diners can put together a four-course meal consisting of a cold starter, a warm appetizer, an entrée, and a dessert. The chef’s current fascination with Japanese cuisine was evident in our starters. The Hamachi tartare was effortlessly seasoned, with just a kick of Iberico Pork, Granny Smith Apple Purée, Carrots, Brussels Sprouts, and Turnips

www.yummy.ph

March 2016

Crispy Veal Sweetbreads, Baby Cucumber, Brown Butter Sauce

SOUPED UP! Din Tai Fung Philippines definitely lives up to the hype. REVIEW BY SASHA LIM UY

ating xiao long bao is as intricate an art as making it. At Din Tai Fung, included in the New York Times’s list of Top 10 Restaurants in the World in 1993, every step of making the dumplings is measured and executed carefully. Only certain chefs are tasked to assemble them, and everything—from the quality of the flour to the thickness of the wrapper (denser at the base, thinner at the hem) to the number of folds that lock in the soupy goodness—is precise. Such minutiae deserve special attention. An order of xiao long bao comes with an instruction card on how to enjoy it to ensure customers get maximum satisfaction. First, dip the dumpling in the gingered soy sauce-and-black vinegar condiment. Next, poke a hole in the thin skin using the pointed metal chopsticks and slurp up some of the soup. Lastly, take a big mouthful—it’s all at once hot, juicy, soupy, meaty, and tart. Xiao long bao is Din Tai Fung’s showpiece. There is the best-selling Pork, which is a burst of peppery, velvety goodness in your mouth; the Crab Roe and Pork, a bite-sized take on surf and turf; the light and zingy Chicken; and the Green Squash and Shrimp,

www.yummy.ph

PHOTOGRAPHY: TOTO LABRADOR. PICTORIAL DIRECTION: REGINE RAFAEL.

heat from fresh wasabi; the prawn crackers provided texture and a mellow flavor contrast. The Japanese Tai snapper uzusukuri got similar treatment with ponzu sauce and bottarga shavings. Excitement built with the entry of crispy sweetbreads resting on a brown-butter emulsion so concentrated that it tasted like sweet plum sauce. What could easily be the chef’s signature dish, the Hokkaido scallops a la plancha, accompanied by toasted shrimps and flavored with earthy shiitake mushrooms and a chestnut purée, was then brought to the table. After that lesson in proper fusion, chef Mark showcased his mastery of techniques in well-executed classic IN A NUTSHELL entrées. The duck confit and the braised Blackmore Wagyu are designed to ALLIUM G/F The Grand impress but not intimidate. Midori, Bolanos Street, A popular option to end meals in Legazpi Village, Makati Allium is the Laiskonis Egg—a delicate City; tel. no.: 519-1088 eggshell filled with chocolate pot de crème and caramel foam. Here, granules MUST-TRIES Market of Maldon salt lifts the flavors and opens Menu (P1,950++), Carte up the palate. Blanche Menu (P3,800++) What might be mistaken as safe THUMBS UP Presented by some seems more like a mature as an option in the Carte understanding of both the wants and Blanche menu, a proper needs of diners. Chef Mark allows a wine and beverage glimpse into his creative style, without pairing further enhances neglecting to deliver a satisfying meal. your dining experience. He’s a modernist that refuses to isolate, and I believe we do have room for that.

March 2016

IN A NUTSHELL

Crab Roe and Pork Xiao Long Bao

DIN TAI FUNG G/F SM Mega Fashion Hall, Mandaluyong City; tel. no.: 997-1935 MUST-TRIES Spicy Pickled Ginger (P125), Pork Xiao Long Bao *£ÈäÉwÛi] *Î£xÉ£ä®] Crab Roe and Pork Xiao } > *ÓnxÉwÛi] *xÈxÉ£ä®] /ÀÕvyi > ` * À Xiao Long Bao (P135/ piece), Chicken Wings in Shrimp Paste (P185), Fried Rice with Salted Fish (P185), Dan Dan Noodles (P135), Golden >Û> -> Ìi` }} 9 Bun (P85/two) THUMBS UP Þ Õ µÕi ` Ã iÃ iÝV ÕÃ Ûi to DTF Philippines, like Ì i À V V >Ìi >Û> Xiao Long Bao.

Golden Lava Salted Egg Yolk Bun

which is surprisingly effective in delivering a good punch of flavor. Greater indulgence comes in two forms: the heady and intense Truffle and Pork Xiao Long Bao, where a one-gram truffle sliver detonates in an explosive earthy note, and the Foie Gras Xiao Long Bao, a Philippine exclusive featuring a generous five grams of goose liver. The luxurious mouthfuls are delicate, buttery, rich, and a little bit magical. The soup dumplings are the heart and soul of Din Tai Fung, but the restaurant offers more than that.

www.yummy.ph

March 2016

The peanut-sauce noodles are distinct but subtle; the salted-fish fried rice offers renewed interest in an Asian staple; the chicken wings feature a deliciously briny shrimp paste; and the cucumber starter is refreshing and light. Finally, the pillowy-soft buns stuffed with a rich salted egg yolk sauce may just as well steal the spotlight. It’s a sweet ending indeed. It took local franchisee The Moment Group over a year to bring these famous soup dumplings to the Philippines. And we’re glad they brought the whole troop. Din Tai Fung has arrived.

ORIGINAL COMPOSITION Day or night, Single Origin lifts flagging spirits with its innovative menu. REVIEW BY RYAN FERNANDEZ

hile interest in coffee culture continues to bubble and froth across Manila’s neighborhoods, some are exporting it to a bigger, wider audience. Single Origin, High Street Central’s new darling, is a hybrid wonder that channels the bespoke coolness of third-wave coffee and wine-bar culture. Adorned with crates and heavy slabs of polished wood, its walnut brown interiors are warm and earthy. On one side, shelves are stocked with wine bottles; on another is a view of various coffee and tea accessories. Steel yourself for the day ahead with pancakes topped with candied lemons, or crisp waffles with a side of homemade bacon. Thankfully, the breakfast menu lasts until six p.m. (On my second visit, I swung by right before six, but they had run out of bacon, so plan accordingly.) On both day and evening menus though, you’ll find Crab Fat Pasta, essentially a rich man’s spaghetti with loads of

IN A NUTSHELL SINGLE ORIGIN 2/F Bonifacio High Street Central, Bonifacio Global City, Taguig City; tel. no: 894-4042; mobile no.: 0906-2688902 MUST-TRIES Bacon and }} Ü Ì 7>vy iÃ *ÎÓä®] Single Origin Burger *Îxä®] -ÕÀv > ` /ÕÀv * ââ> *ÎÓä®] ->ÕÃ>}i * >ÌÌiÀ *Înä®] À>L >Ì *>ÃÌ> *ÎÓä®] º Ì» V >Ìi

iiÃiV> i *£ x®] iÀ}> Ì >V /i> *£Óx®] -ÌÀ>ÜLiÀÀÞ >Ã i >`i *£Èä® THUMBS UP Single "À } ½Ã iÝÌi Ã Ûi LiiÀ Ãi iVÌ Ã > «ÀiÃÃ Ûi i° /> i >`Û> Ì>}i > ` ÌÀÞ Ã iÌ } iÜ°

flavor. For more oomph, ask for the Single Origin Burger—a tall Wagyu patty coated in Jack cheese. Watch as the pink juices gush out with every bite! There’s pizza too, but Single Origin trades water for beer in its dough. The result is a tasty, malty crust that’s light and crisp. The Surf and Turf variant has steak cutlets and baby shrimp lost in a pool of gooey mozzarella drizzled with barbecue sauce. For a sweet finish, ask for the chocolate cheesecake topped with candied bird’s eye chilies. That kick of spiciness blanketed in sugar is exquisite. Where Single Origin truly raises flagging spirits is in its diverse beverage list. Coffee comes by way of Los Angeles-based café and coffee importer Lamill. There’s a luscious Black Velvet—a great pick-meup after a long day—and a mildly citrusy orange cappuccino. Non-coffee drinkers need not despair: Try a quirky iced tea like the floral Bergamot Black, or wash things down with homemade soda.

www.yummy.ph

March 2016

Valrhona Mocha Hot Chocolate

PHOTOGRAPHY: TOTO LABRADOR. PICTORIAL DIRECTION: REGINE RAFAEL.

Bacon and Egg Ü Ì 7>vy iÃ

RESTAURANT NEWS, SERVED HOT!

Drive-by Taco Shop You’d be hardpressed to w ` iÝ V> spots south of the metro that are worth the trek. But that’s V > }i`] Ì > Ã Ì À Ûi LÞ />V - «] > iÜ Þ «i i` Ì>µÕiÀ > iÃ° / i LÀ> V ` v V ivÃ iÞ -> }Õi > ` > ì Õâ > ] Ì Ã i } L À ` Ì iÝÕìÃ > Û LÀ> Ì > ` viÃÌ Ûi Û Lip Ì½Ã ÃÕÀ«À Ãi Ì >Ì «i « i V i `À ÛiÃ Ì > } ÕÌ > ` i>Ì° ,i}Õ >ÀÃ À>Ûi >L ÕÌ Ì i Ã vÌ Ì>V Ã Ü Ì > ½Ã Ü V À i> L>Ãi` Ì ÀÌ > ÀiV «i] >ì vÀiÃ Õ« ÀìÀ° } ÌÃ >Ài Ì i VÀ Ü` « i>Ã } V >À iÃ />V > ` Ì i ÃÕ«iÀ Ì>ÃÌÞ >ÀÛ½Ã >Ì />V Ì i } >Ì i>Ì Ã ÃÌiÜi` Ì >Ì iÃ]

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JUST OPENED

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Drive-by Taco Shop is at 167 Aguirre Avenue, BF Homes, Parañaque City (mobile no.: 0917-8033663).

HOT PLATE

JUST OPENED

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> ` Þ Õ½ ÃÃ Ì\ Ƃ } *° ÕiÛ>ÀÀ> -ÌÀiiÌ -> Õ> Ã ÌÃ Stephen’s Brick-Oven Pizza, > Ã > i Ì i Ü> V iVÌi` Ì > Û Ì>}i ÕÀ «i> V>À Ã «° iÀi] Þ Õ½ }iÌ £Ó V « ââ>Ã Ü Ì > «iÀviVÌ Þ V iÜÞ VÀÕÃÌ > ` > Ü `i >ÀÀ>Þ v Ì «« }Ã° / i , L>V ] À V ÌÌ>] L ÕiLiÀÀ iÃ] Ì Àii V iiÃiÃ] > ` >« i ÃÞÀÕ«® Ã > Ü>ÞÃ > ÌiÀiÃÌ } V Vi] Ü i Ì i

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www.yummy.ph

March 2016

Yummy

Lessons INGREDIENT SPOTLIGHT

Dragon Fruit

PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPE, TEXT, AND STYLING: RACHELLE SANTOS.

Part of the cactus family and originally from Mexico, the exotic-looking dragon fruit or pitaya has bright-colored, leathery, and leafy Ã ° Ì >Ã > ` Þ ÃÜiiÌ y >Û À > ` Ì>ÃÌiÃ like a cross between a kiwi and a pear. It’s «>V i` Ü Ì w LiÀ > ` ÕÌÀ i ÌÃ V Õ` } Û Ì> ] « Ã« ÀÕÃ] > ` V> V Õ ° 9 Õ¿ w ` Ì Àii ÌÞ«iÃ Ì i >À iÌ\ pitaya blanca Ü V >Ã Ài` Ã > ` Ü Ìi y iÃ ] pitaya roja Ü Ì Ã > ` y iÃ Ì >Ì >Ài Ài`] > ` pitaya amarilla which has yellow skin and Ü Ìi y iÃ ° -i iVÌ Ì Ãi Ü Ì LÀ } Ì] iÛi V Ài` Ã > ` Ã } Ì Þ w À y iÃ ° Add dragon fruit to your salads or whiz it in a blender to make a refreshing smoothie.

Grilled Shrimp Skewers with Dragon Fruit-Mango Salsa Serves 4 Prep Time 40 minutes Cooking Time 12 minutes Combine 1 cup chopped dragon fruit, 1 cup chopped ripe mango, ¼ cup chopped shallots or red onions, and 3 tablespoons chopped cilantro i>ÛiÃ > ` ÃÌi Ã wansoy®° Ƃ`` vÀiÃ i Õ Vi] Ã> Ì À w Ã Ã>ÕVi patis), and V y > iÃ «Ì > ®° ÛiÀ > ` ÀivÀ }iÀ>Ìi Õ Ì Ài>`Þ Ì ÃiÀÛi° / Ài>` ÎÈ i` Õ Ã À «Ã «ii i` > ` `iÛi i` Ü Ì Ì> Ã ivÌ ® Ì L>ÀLiVÕi sticks, 3 pieces per stick. Season with salt and pepper. Preheat a charcoal }À À }À «> ÛiÀ i` Õ i>Ì° } Ì Þ }Ài>Ãi }À>ÌiÃ Ü Ì Ûi}iÌ>L i ° Grill skewers in batches for about 2 to 3 minutes per side or just until shrimps ÌÕÀ « ° ,i Ûi vÀ i>Ì > ` ÃiÀÛi Ü Ì `À>} vÀÕ Ì > } Ã> Ã>°

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March 2016

work with powdered gelatin (FOR THE RECIPE ON PAGE 49):

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FOLD AND PLEAT GYOZA (FOR THE RECIPE ON PAGE 52):

1. Place one wrapper on the palm v Þ ÕÀ > `° *ÕÌ £ Ìi>Ã« w } on the center. 2. ÀÕÃ ÕÌiÀ i`}iÃ v Ì i ÜÀ>««iÀ Ü Ì Ü>ÌiÀ° ` Ì > v° 3. -Ì>ÀÌ > } > « i>Ì Ì « of the wrapper. As you fold each « i>Ì] «ÀiÃÃ Ì i « i>Ì Ì } Ì Þ >}> ÃÌ Ì i ÜÀ>««iÀ ÕÃ } Þ ÕÀ Ì iÀ Ì Õ L > ` `iÝ w }iÀ° 4. Ì Õi « i>Ì } Õ Ì Ì i i Ì Ài `Õ « } Ã Ãi> i`°

Put wansoy, kinchay, CPF ƃ CV NGCH RCTUNG[ UKFG D[ UKFG CPF [QW OKIJV VJKPM VJG[oTG QPG CPF VJG UCOG $WV VCUVG UOGNN CPF NQQM ENQUGN[t [QWoNN PQVKEG VJG FKHHGTGPEG

WANSOY (CILANTRO OR CORIANDER) Ã Ü `i Þ ÕÃi` >Ì Ƃ iÀ V> ] / > ] 6 iÌ > iÃi] > ` ` > VÕ Ã i° 7 Ì vÀ>} i ÃÌi Ã > ` i>ÛiÃ Ì >Ì >Ài Ã vÌiÀ > ` VÕÀ iÀ Ì > kinchay > ` y >Ì i>v «>ÀÃ iÞ] Ì Ã «Õ }i Ì iÀL >Ã V ÌÀÕÃ ÌiÃ > ` > Ã } Ì Þ Ã >«Þ Ì>ÃÌi°

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KINCHAY (CHINESE CELERY) Ã added to

iÃi > ` « ` Ã iÃ i lumpiang - > } > > ` chopsuey Ì } Ûi Ì i > vÀiÃ ] Vi iÀÞ i y >Û À° 7 Ì L }}iÀ i>ÛiÃ > ` iÃÃ }À ÛiÃ] kinchay Ã Ài i y >Ì i>v parsley than wansoy.

March 2016

(.#6 .'#( OR ITALIAN PARSLEY Ã >Ì Ûi Ì Ì i i` ÌiÀÀ> i> Ài} ° 7 Ì i>ÛiÃ Ì >Ì >Ài Ã } Ì Þ L }}iÀ > ` À Õ} iÀ Ì > kinchay½Ã] Ì >Ã > Ài À LÕÃÌ y >Û À Ì > ÌÃ VÕÀ Þ V Õ ÌiÀ«>ÀÌ° Ì½Ã vÌi ÕÃi` >Ã > }>À Ã ] Ýi` Ì i>ÌL> Ã] > ` Ì ÃÃi` Ã> >`Ã°

PHOTOGRAPHY: ALDWIN ASPILLERA TEXT: RACHELLE SANTOS. ILLUSTRATIONS: JON TOLENTINO.

SPOT THE DIFFERENCE

1. -«À i « ÜìÀi` }i >Ì iÛi Þ ÛiÀ V µÕ `° / Ã «ÀiÛi ÌÃ Õ «Ã vÀ v À }°® 2. -iÌ Ì i ÝÌÕÀi >Ã ì v À Î Ì x ÕÌiÃ Ì iÌ }i >Ì « ÜìÀ >LÃ ÀL Ì i µÕ `° 3. i Ì ÝÌÕÀi > VÀ Ü>Ûi ÃiÌ } v À >L ÕÌ £ä ÃiV `Ã À > Ì Ü>ÌiÀ L>Ì Õ Ì ÝÌÕÀi Ã ÌÀ> Ã ÕVi Ì > ` }i >Ì Ã V « iÌi Þ ` ÃÃ Ûi`° Ì L ° } i>Ì Ü ìÃÌÀ Þ ÌÃ >L ÌÞ Ì ÃiÌ° 4. Ƃ`` }i >Ì ÝÌÕÀi Ì Ü>À À Ì ÝÌÕÀiÃ° Ƃ`` } Ì Ì > V ` ÝÌÕÀi Ü > i Ì i ÝÌÕÀi w À Õ« i` >Ìi Þ > ` ÀiÃÕ Ì > Õ «Þ ÌiÝÌÕÀi°®

LEARN TO...

Clean a live crab WHAT YOU NEED paring knife or screwdriver kitchen shears cleaver bowl

PHOTOGRAPHY: MIGUEL NACIANCENO. PRODUCTION: RACHELLE SANTOS. PORTRAIT: BOIZEI MALICDEM.

WHAT TO DO 1 Tie the crab’s claws. Invert the crab so its underside is facing upward. Swiftly drive a paring knife, screwdriver, or kitchen shears through the tip of its apron (triangular for male, oval for female) to take its life as quickly as possible.

2 Remove the apron: When the crab is no longer moving, use your thumb to break the apron off from the shell and peel it back. 3 Remove the carapace (the big, hard outer shell): Insert the tip of a pair of kitchen shears into the hole of the apron, use the shears’ blades to separate the carapace from the body. Wash the carapace to remove the guts then cut the sharp and dirty extended part. (You can use the carapace for presentation.) 4 Remove the gills: Pick off the spongy, inedible gills and wash off all the innards. 5 Remove the mandibles (parts of the crab’s mouth) using kitchen shears. 6 Rinse the crab. Break the body in half. Finally, cut off the claws.

"If you’re serving boiled or steamed crab, you can cook the crab alive then clean it afterwards following the same steps."

Make a tasty, garlicky crab dish by sautéing lots of minced garlic in butter. Add a handful of chopped green onions or leeks. Season with Worcestershire sauce, salt, and ground black pepper. Add boiled, cleaned crab. For lightly breaded crab, mix together all-purpose y ÕÀ] }>À V « Ü`iÀ] Ã> Ì] > ` black pepper. Lightly dredge boiled, cleaned crab in the mixture. Deep-fry for a few seconds and drain on paper towels. Make a dipping sauce by mixing together ½ cup sweet chili sauce and 2 tablespoons each vinegar and water. Serve on the side. When steaming crab, make Ì iÝÌÀ> y>Û ÀvÕ LÞ >`` } aromatics to the steaming water. Leeks, ginger, and celery leaves work well.

ABOUT THE COLUMNIST A graduate of the Peregrine School of Cordon Bleu London, Jun Jun de Guzman is a popular chef instructor at the Center for Asian Culinary Studies. Follow him on ÃÌ>}À> >Ì JV iwi Ãi°

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WHAT TO DO WITH YOUR CRAB:

March 2016

RAINBOW CAKE Make any celebration extra special with an eye-catching, six-layered masterpiece!

MAKE IT AHEAD

Serves 8 to 10 Prep Time 1 hour, plus chilling time Baking Time 16 to 18 minutes 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.

1½ cups buttermilk (see tip) red, blue, green, and yellow liquid food coloring (we used McCormick)

FOR THE CAKE

ÓÔ|³ cups corn oil ÓÔ|³ cups sugar 4 large eggs 2 teaspoons vanilla extract { VÕ«Ã > «ÕÀ« Ãi y ÕÀ 2 tablespoons baking powder 1½ teaspoons baking soda 1½ teaspoons salt www.yummy.ph

FOR THE CREAM-CHEESE FROSTING

3 (226-gram) bars cream cheese, softened 1½ cups butter, cubed and softened 2 teaspoons vanilla extract 5 cups confectioners’ sugar, sifted

March 2016

PHOTOGRAPHY: ALDWIN ASPILLERA. STYLING: RACHELLE SANTOS. PORTRAIT: BOIZEI MALICDEM.

Prepare the cream cheese frosting 4 days in advance; cover then refrigerate. When ready to use, bring it to room temperature then beat on low speed until smooth.

WHAT TO DO

1 Make the cake: Preheat oven to 350°F. Line, grease, > ` y ÕÀ È V ® À Õ ` pans; set aside. 2 In the bowl of an electric ÝiÀ w ÌÌi` Ü Ì Ì i «>`` i attachment, mix oil and sugar on medium speed. 3 Add eggs one at a time, mixing after each addition. Add vanilla extract; mix then reduce speed to low. 4 - vÌ Ì }iÌ iÀ y ÕÀ] L> } powder, baking soda, and salt in a bowl. Whisk to combine. 5 À>`Õ> Þ >`` y ÕÀ ÝÌÕÀi to egg mixture, alternating with buttermilk. Mix just until combined. 6 Divide batter equally into È « ÀÌ Ã > ` « ÕÀ Ì È Ãi«>À>Ìi L Ü Ã° 7 Add food coloring to each portion using a medicine `À ««iÀ° Ì i w ÀÃÌ L Ü ] >`` `À «Ã Ài` v ` V À } > ` È `À «Ã L Õi v ` V À } to make the violet layer. Mix until batter is evenly colored and pour into prepared pan. Repeat process with remaining bowls and pans. Use 12 drops blue food coloring for blue layer, 12 drops green food coloring for green layer, 12 drops yellow food coloring for yellow layer, 12 drops yellow food coloring and 4 drops red food coloring for orange layer, and 18 drops red coloring for red layer. 8 Bake in the preheated oven v À £È Ì £n ÕÌiÃ À Õ Ì a toothpick inserted in the center of each cake comes out with a few crumbs. 9 Cool pans completely on a wire rack before frosting. 10 Make the frosting: In the bowl of an electric ÝiÀ w ÌÌi` Ü Ì Ì i «>`` i attachment, beat cream cheese and butter on high Ã«ii` Õ Ì Ã Ì > ` y ÕvvÞ°

TO MAKE BUTTERMILK, stir together 1½ tablespoons vinegar and 1½ cups milk; let it sit for 5 minutes. Measure required amount.

11 Add vanilla extract. Reduce speed to low and gradually add sugar, ½ cup at a time. Mix until smooth and well combined. 12 Unmold violet cake and place on a cake board. Spread top evenly with about ½ cup frosting. Repeat process with blue, green, yellow, orange, and red layers. Refrigerate until set, about 2 hours. 13 Dress cake by spreading frosting on the top and sides.

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March 2016

TOASTER OVEN Get the most out of this basic appliance—it can do more than just toast bread!

ABOVE AND BEYOND Aside from toasting bread and heating food, a toaster oven can also function like a conventional oven. You can use it to bake, broil, toast, brown, and crisp. But unlike larger, heavier ovens, this compact appliance takes up minimal space in your kitchen!

TURNING JAPANESE CHICKEN TERIYAKI QUESADILLAS >À >Ìi Ó V V i Ì } w iÌÃ in ¼ cup store-bought teriyaki sauce for 4 hours or overnight; drain. Bake in a preheated toaster oven for 20 minutes or until cooked. Slice chicken into strips. Arrange chicken, ¼ cup quick-melting cheese, 2 tablespoons corn kernels, and 2 tablespoons nori strips > v v > y ÕÀ Ì ÀÌ >Æ fold lightly in half. Bake in the toaster oven for 5 to 10 minutes or until cheese is melted and tortilla is browned. Serves 1 to 2.

ON THE SIDE ROASTED GARLICKY BABY POTATOES Combine 400 grams baby potatoes (pierced with a fork) and 3 tablespoons olive oil in a bowl. Season with salt, pepper, and garlic powder. Toss to combine. Place potatoes on a small greased baking tray. Bake in a preheated toaster oven for 20 minutes or until cooked and golden. Sprinkle with chopped parsley and crispy garlic chips (optional) before serving. Serves 2.

BIG SAVER Because of its size, a toaster oven helps you save electricity and time. It preheats quickly, so it doesn’t have to be plugged in for long. Cooking time is also shortened, enabling you to whip up dishes and baked treats faster, and allowing you to attend to other household chores sooner.

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March 2016

HEALTHY SNACK CINNAMON RAISIN GRANOLA Combine ½ cup old-fashioned oats, 2 tablespoons honey, 2 tablespoons olive oil, 2 tablespoons brown sugar, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon in a bowl; mix well. Spread mixture on a small greased and lined baking tray. Bake in a preheated toaster oven for 12 to 15 minutes or until golden, mixing often. Remove from oven. Mix in ¼ cup raisins. Cool for 5 minutes. Serves 2 to 4.

COOK FOR TWO A toaster oven is essential, especially if you’re just starting to build your kitchen. It’s light, easy to handle, and cleans up quickly. Plus, you can cook complete meals for one or two without using big pots, pans, and trays. No leftovers means no wastage—and that translates to budget savings.

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

AMAZING APPLIANCE

CHOCO-CHOC NUT BREAD PUDDING Serve this sweet treat with C INCUU QH OKNM HQT C Ƃ NNKPI CHVGTPQQP UPCEM

PHOTOGRAPHY: ALDWIN ASPILLERA. RECIPE: PAUL SAMSON OF THE COOKERY PLACE. STYLING: RACHELLE SANTOS. DEMONSTRATION: JUANY FONTELERA.

Serves 2 Prep Time 20 minutes $CMKPI 6KOG 20 minutes

For a different take, try other types of bread: Croissants, brioche, and even ensaymada will work well in this recipe.

1¼ cups fresh milk 2 medium eggs, beaten ½ cup sugar 1 tablespoon melted butter 1 teaspoon vanilla extract ¼ teaspoon salt ¼ teaspoon ground cinnamon (optional) 6 slices day-old white or whole-wheat bread, crust trimmed and cut into rounds using a large cookie cutter ¼ cup semisweet chocolate chips 4 (10-gram) pieces Choc Nut, chopped coarsely 1 Preheat oven to 350°F. 2 Whisk together milk, eggs, sugar, butter, vanilla, salt, and cinnamon (if using) in a medium bowl. Transfer to a container with a spout to make pouring easier. 3 Place a piece of bread each at the bottom of 2 (8-ounce) ramekins. Top with some chocolate chips and Choc Nut pieces. Repeat to make a total of 3 layers in each ramekin. 4 Pour milk mixture into ramekins. Bake in the preheated oven for 20 minutes. Serve warm or at room temperature.

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March 2016

BURGER BAR

i Õ« Ü Ì Þ ÕÀ Ã } >ÌÕÀi Ã> `Ü V LÞ >`` } y >Û Ài` Ã«Ài>`Ã > ` « } Ì>ÃÌÞ Ì «« }Ã° iÀi >Ài Ã i v Þ v>Û À ÌiÃ°

PHOTOGRAPHY: PATRICK MARTIRES. RECIPES AND STYLING: RACHELLE SANTOS. HAIR AND MAKEUP: VIDA NON JAUCIAN.

Food director Rachelle Santos shares ways to gussy up old favorites

MAKE IT EXTRA SPECIAL WITH A

FLAVORED SPREAD INSTEAD OF THE USUAL TRIO OF PLAIN MAYONNAISE, MUSTARD, AND KETCHUP, TRY FLAVORED MAYO—IT’LL GIVE YOUR BURGERS A UNIQUE FLAVOR PUNCH!

PAPRIKA-GARLIC MAYO: Ý Ì }iÌ iÀ ¦|³ cup mayonnaise, 1½ teaspoons lemon juice, ½ teaspoon grated garlic, and ½ teaspoon Spanish paprika. Season with salt.

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March 2016

DILL MAYO: Mix together ¦|³ cup mayonnaise, 1½ teaspoons lemon juice, and 1 teaspoon chopped fresh dill. Season with salt.

PICK A BURGER BUN SLICE CROSSWISE AND BUTTER THE INSIDES. TOAST UNTIL WARMED THROUGH.

Hamburger bun

Crusty roll

Make the ultimate JUICY BEEF PATTY

Large pandesal

CHOOSE YOUR CHEESE AT THE LAST MINUTE OF COOKING, TOP EACH PATTY WITH YOUR CHOICE OF CHEESE.

Crumbled feta cheese

American cheese slices

Thinly sliced Gruyére or Swiss cheese

The secret to a good beef patty is freshly ground meat. Ask your butcher to double grind 800 grams beef shoulder and 200 grams beef fat. Season with 1½ teaspoons salt and 1 teaspoon freshly ground black pepper; mix well with your hands. Form 5 thick patties or 8 thin ones. Fry or grill over medium heat for 4 to 5 minutes per side for the thicker patties, and 3 to 4 minutes for the thinner ones.

GIVE IT TEXTURE MAKE YOUR BURGER STAND OUT BY PICKING ONE—OR ALL—OF THESE ADD-ONS!

Crispy fried bacon

Caramelized onions

Grilled bell peppers

Sautéed mushrooms

Fresh tomato salsa

LAYER WITH VEGETABLES ADD FRESH GREENS FOR CRUNCH AND BALANCE.

Alfalfa sprouts

Arugula

Avocado

CILANTRO-JALAPEÑO MAYO: Mix Ì }iÌ iÀ ¦|³ cup mayonnaise, 2 teaspoons chopped fresh cilantro (wansoy), 1½ teaspoons lemon juice, and 1½ teaspoons minced jalapeño. Season with salt.

Tomatoes

HONEY-MUSTARD MAYO: Ý Ì }iÌ iÀ ¦|³ cup mayonnaise, 1 tablespoon honey, and 1½ teaspoons prepared mustard. Season with salt.

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March 2016

Lettuce

Cucumber

HORSERADISH MAYO: Ý Ì }iÌ iÀ ¦|³ cup mayonnaise, 5 teaspoons bottled horseradish, and 1 teaspoon chopped fresh parsley. Season with salt.

ICED DESSERTS

A global affair Almost every country has its own version of an iced dessert. In Puerto Rico, they have piragua de crema, which you can easily recreate at home! All you have to do is combine all-purpose cream, condensed milk, and vanilla iÝÌÀ>VÌÆ w } >ÃÃiÃ Ü Ì VÀÕÃ i` ViÆ Ì i pour in the milk mixture. Easy!

Three’s a charm Simplicity is key when it comes Ì *> «> }>½Ã v> ÕÃ halohalo\ >V VÕ« Ã w i` Ü Ì ÕÃÌ Ì Àii }Ài` i ÌÃ° " i ÛiÀÃ V iÃ Ü Ì Þ macapuno strips, sweetened bananas, and leche y > Æ Ü i Ì i Ì iÀ Ã >`i with mashed beans, corn, and pastillas.

All-day breakfast 7 Ã>ÞÃ ViÀi> Ã ÕÃÌ v À LÀi> v>ÃÌ¶ Þ Ì > `>Þ] iÛiÀÞ `>Þ LÞ > } Ì Ì i ÃÌ>À v > V masterpiece. Combine crushed ice and Þ }ÕÀÌ > L Ü ° / « Ü Ì V À y > iÃ] fruit loops, or your favorite cereal, and nuts, diced fruits, and a drizzle of honey.

Crush and carry Ƃ`` } VÀÕÃ i` Vi Ì > Ã « i `iÃÃiÀÌ V> LÀ } Ì Ì a whole new level. Try it with classics like Almond Jelly with Lychees and Nata de Coco. Look for the recipe on Yummy.ph.

Milo makeover Ì } Li>ÌÃ > Ì> } >ÃÃ v Ã>ÕÀ > Ü>À `>Þ° > i Ì iÛi V iÀ LÞ Ã « Þ >ÞiÀ } Ì i v Ü } > } >ÃÃ\ VÀÕÃ i` Vi] vÀiÃ ] V `i Ãi` ] « Ü`iÀ] > ` L> Ã° ,i«i>Ì >ÞiÀ } Õ Ì Þ Õ Ài>V Ì i Ì «°

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March 2016

Black and white Oreo cheesecake, Oreo churros, Oreo cream pie—how about a frozen Oreo treat this time? Combine fresh milk, condensed milk, and allpurpose cream; freeze mixture in ice cube trays. Crush frozen milk mixture, transfer to bowls, then top with crushed Oreos. Drizzle with chocolate syrup. Seoul-ful Korean shaved ice known as bingsu Ã > Ì i À>}i Ì iÃi `>ÞÃ° /ÀÞ > } Ì >Ì i\ > L Ü Ü Ì w i Þ Ã >Ûi` Vi° / « Ì vv Ü Ì sweetened red beans, sliced mochi, and strawberries. Drizzle with condensed milk À ÃÞÀÕ«] > ` Ì « Ü Ì > ÃV « v }Àii Ìi> y >Û Ài` Vi VÀi> °

Hawaiian delight > VÞ > ÌÀ « Ì >Ü> ¶ iÌ Ì Ã shaved-ice treat transport you to the tropical paradise. Prepare a simple syrup base then divide it into three or Ài « ÀÌ Ã] `i«i ` } Ì i Õ LiÀ of colors you want in your dessert. Add ` vviÀi Ì v ` y >Û À }Ã > ` V À }Ã Ì Ì i « ÀÌ Ã° > VÕ« Ü Ì Vi Ì i Ã« ÛiÀ y >Û Ài` ÃÞÀÕ«Ã >ÞiÀÃ°

Street sweet Are you curious about the ice scramble sold on the streets? Replicate the Pinoy favorite: Blend Ì }iÌ iÀ Vi] ÃÕ}>À] L> > > y >Û À }] > ` Ài` v ` V À } ÕÃÌ i Õ} Ì > i it pink). Transfer to a cup then top with marshmallows, rice crispies, powdered milk, and chocolate syrup.

Slush happy ,i ÃVi Ì i } ` ½ `>ÞÃ with a Slush Puppie-inspired vÀ âi `i } ÌpÃ« i`] LiV>ÕÃi Þ Õ½Ài > }À Ü Õ« Ü° L i ÀÕ > ` Ì V Ü>ÌiÀ] vÀiiâi] Ì i VÀÕÃ ° > } >ÃÃ Ü Ì ÀÕ Vi] « ÕÀ i >`i ÛiÀ] > ` }>À Ã with mint leaves.

PHOTOGRAPHY: MIGUEL NACIANCENO AND PATRICK MARTIRES (PORTRAIT). TEXT AND STYLING: IDGE MENDIOLA.

Assistant editor Idge Mendiola inspires you to turn staples into creative dishes

ii } Ì i i>Ì v Ì i ÃÜi ÌiÀ } ÃÕ iÀ ÃÕ ¶ Cool off with these 10 icy treats.

index This Month’s Recipes by Category

Appetizers

Fish and Seafood

54 51 51 52 36

83 Breaded Crab with Sweet Chili Sauce 44 Coconut Popcorn Shrimp 47 Crispy Pompano with Mango-Jicama Salsa 58 Fish Katsu Curry 44 Garlic-Black Pepper Crab 43 Green Curry Clams 81 Grilled Shrimp Skewers with Dragon Fruit-Mango Salsa 43 Grilled Tuna Belly with Pako Salad 41 Mussels with Turmeric and Lemongrass 60 Prawn Katsu 24 Shrimp Red Curry Noodles 29 Soy-Ginger Shrimp with Nuts and Noodles {È -ÌÕvvi` -µÕ ` Ƃ` L 83 Tasty Garlicky Crab

Bacon and Mushroom Pierogi Beef Siomai Feta Cheese Tiropitakia Gyoza Herbed Toast with Salmon and Cream Cheese 53 Mandu 55 Vietnamese Shrimp and Pork Dumplings

Vegetables Óx >Õ y ÜiÀ Ƃ vÀi` ->ÕVi 60 Japanese Potato Salad 60 Quick Pickled Cucumbers 86 Roasted Garlicky Baby Potatoes 36 Warm Spring Salad with Bacon Vinaigrette

Sandwiches 89 Juicy Beef Patty Burgers 61 Katsu Burger with Wasabi Mayo and Togarashi Fries 57 Katsusando 9 Spicy Chicken Sandwich

Meat and Poultry 30 Beef Skewers with Rich Coconut Sauce 86 Chicken Teriyaki Quesadillas 32 Pork Tenderloin with Mushroom Marsala

37 Stuffed Roast Chicken with Smashed Garlic Sweet Potatoes 31 Sweet Sesame Chicken 57 Tonkatsu with Cabbage Salad

Noodles and Rice 33 Fettuccine with Lemony Chicken Piccata 59 Katsudon 24 Shrimp Red Curry Noodles 29 Soy-Ginger Shrimp with Nuts and Noodles

Desserts În i``>À VÀÕÃÌi` Ƃ«« i * i 67 Chewy Milk Chocolate Chip Cookies 87 Choco-Choc Nut Bread Pudding 27 Chocolate Peanut Butter Cup-stuffed Cookies 67 Classic Red Velvet Cupcakes 67 Dark Chocolate and Salted Caramel Shortbread Bars 10 Peach and Mango Pies 84 Rainbow Cake

Drinks, Coolers, and Iced Treats { ƂÛ V>` ÀÕÃ 10 Caramel Root Beer Float 48 Coconut-Melon Cooler 48 Doublemint Sago’t Gulaman 13 Dulce de Leche-Coffee Yogurt Pops 11 Green Tea-Ginger Beer 49 Strawberry Iskrambol 49 Tropical Slush

Flavored Spreads 89 88 89 89 88

Cilantro-Jalapeño Mayo Dill Mayo Honey-Mustard Mayo Horseradish Mayo Paprika-Garlic Mayo

Others 56 86 10 60 26

Basic Katsu Breading Cinnamon Raisin Granola Homemade Barbecue Fries Miso Soup Oriental Sesame Vinaigrette

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

Supermarkets

Restaurants

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

Churreria La Lola For a list of all branches, see www.facebook.com/ churrerialalola.

SM Supermarket ƂÌ > - > Ã >Ì Ü `iÆ for a list of all branches, see www.smsupermarket.com. Unimart G/F Greenhills Shopping Center, "ÀÌ }>Ã ƂÛi Õi] Àii Ã] -> Juan (tel. no.: 721-0572)

Stephen’s Brick-Oven Pizza 89 P. Guevarra Street, San Juan City (mobile no.: 0917-6880609)

Others

Genki Sushi 2/L Bonifacio Stopover Pavilion, Rizal Drive corner 31st Street, Bonifacio Global City, Taguig City Ìi ° °\ ÈÓ{ ÓnÈÇÆ L i °\ 0917-3155671)

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The Cookery Place 2GH Kensington Place, Bonifacio Global City, Taguig

ÌÞ Ìi ° °\ ÇÇx {£È£®Æ Ì iV iÀÞ« J} > °V Æ www.thecookeryph.com

March 2016

Crate & Barrel 4/F Mega Fashion Hall, - i}> > ] -Ƃ V À iÀ Õ > 6>À}>Ã ƂÛi Õi] > `> ÕÞ }

ÌÞ Ìi ° °\ {Ó äÇÈ£®Æ É Ƃ iÝ Õ ` }] - > >Ì ] ƂÞ> > i ÌiÀ] > >Ì ÌÞ Ìi ° °\ nÎ{ ÓÇnä®Æ ÜÜÜ°v>ViL °V É CrateandBarrelPhilippines National Book Store For a list of all branches, see www.nationalbookstore.com.ph.

Romdane Artisan Bakery

THEIR STORY: The Romdane name might be best known for Le Petit Artisan, a short-lived but much-missed boulangerie that used to be found in Greenbelt, Makati. The Romdane behind that shop was master baker James; these days, you’re more i Þ Ì w ` Ã Ü vi >Ì Ì i i v , `> i Artisan Bakery, their busy stall at the Salcedo and Legazpi weekend markets. iÀÃi v Ã Û Vi L> iÀ\ º w ÀÃÌ ÃÌ>ÀÌi` L> } in elementary school!” she laughs. Of course, being married to a French master baker, and being around the French expat community in the Philippines, meant that her skills were honed in a particular direction. After their Greenbelt store closed, Jhil was able to buy baking equipment from a French-Filipino friend, and she was able to use that (and a roster of bread recipes) to start developing her own menu. The use of top-shelf ingredients came from James’s insistence on high standards, but it was pÜ ÕÃi` Ì Ü À >Ã > w Ì iÃÃ ÌÀ> iÀpÜ started developing their more healthful offerings. Understanding the need for bread that was as nutritious as it was delicious, Jhil started to produce recipes using fresh fruit purée as a sweetener. The result was incredibly soft, juicy, mouthwatering bread with excellent texture, but relatively low-carb and low on the glycemic index. Freshly baked within a few hours of the markets’ opening each week, it’s bread that tastes so good, you won’t believe it’s not sinful.

ROMDANE ARTISAN BAKERY is at the Salcedo Market on Saturdays, and at the Legazpi Market on Sundays. For more information, contact mobile no. 0917-7738865 or visit facebook. com/romdaneartisanbakery.

www.yummy.ph

March 2016

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

THE PEOPLE: Jhil Romdane (below) and husband James, with help from their family, including son Evito Kyle THE PRODUCT: Artisanal bread, made from their own sourdough levain. Their focus is on healthy bread products, sweetened with fruit purées > ` ÕÌÃ ÃÌi>` v Àiw i` sugar, all made to exacting French techniques.