Yummy - May 2017

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REFRESHING NO-COOK MEALS FOR SUMMER

EASY MEALS EVERY DAY

E TH

MAY 2017

IAL

D N U O ARTHE WORLD P I E C S E R 2 5 IN

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SPEC L E V

THE FOODLOVER’S TRAVEL GUIDE

DIARIES FROM ASIA, AMERICA, AND EUROPE

CRAZYGOOD FRIED CHICKEN FROM KOREA, JAPAN, TAIWAN, ITALY, AND BRAZIL

UNBEATABLE BEACH EATS

TACOS, BURGERS, SHAKES

n ke hic C d rie zed F y-gla e n o H o Mis

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BEST-EVER BARBECUES

FROM VIETNAM, MOROCCO, MALAYSIA, AND MORE

PHOTOGRAPHY: PATRICK MARTIRES (COVER), MICHAEL ANGELO CHUA. FOOD STYLING (COVER): RACHELLE SANTOS. PROP STYLING: PAULYNN AFABLE (COVER), IDGE MENDIOLA. ART DIRECTION: JON TOLENTINO (COVER).

MAY 2017

Contents

31

36

Beachperfect bites

Really good fried chicken

42

Summer salads and cold noodles

46

54

Best-ever barbecues

The food-lover’s travel guide

Contents Taiwanese Fried Chicken (page 37)

42 Fresh! Eat light with summer salads and cold noodles with good protein and fresh produce 46 Pick-up Sticks Impress your family with skewers inspired by Û>À Õà VÕ Ã ià 52 Taco Time Feast on four new taco recipes 54 A Taste for Adventure This handy guide will point you to the best eats around the world 62 L essons from Mom Poignant essays on the best life lessons from v ` Û } Ã

80

Restaurants 67 Tomatito 69 Holy Smokes 71 Dish

Yummy Lessons Everyday Recipes

Yummy Ideas 7 Homemade fruity sorbets, breakfast in bed for Mom, a tropicalinspired mocktail, a fouringredient penne pasta dish, and more!

Yummy Shopping 14 Grocery Grab Chips to snack on

31

20 Healthy Approach Marie Gonzalez’s Green Pea Guacamole

75 Learn To… Clean shrimps with Jun Jun de Guzman

21 Biz Whiz Sharlene Tan’s Summer Fruit Tarts

76 Master This! Aileen Anastacio’s Brazo de Mercedes

22 The Sweet Stuff Carmela Villegas-Agosta’s Rocky Road Ice Cream Cake

78 6GTTKƂE 6QQN Pizza cutter

23 Family Kitchen Joey de Larrazabal-Blanco’s Hot Crab Dip

15 Pantry Basics - i wÃ

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

16 Shop Spotlight The Butchery Deli

31 Weekend Entertaining Boracay’s best

17 Must-buy Great gifts for Mom

Features

18 Design with Devi A modern, yet cozy Filipino-inspired kitchen

73 Ingredient Spotlight Chico

36 Winner, Winner Chicken Dinner Update the classic fried V V i Ü Ì L ` y>Û ÀÃ from around the globe

79 In the Kid-chen Baked Breaded Shrimps with Potato Salad 80 This vs. That

>À> i Ûð chocolate sundaes 82 10 Ideas Coconut

Departments 5 Letter From the Editor 6 Meet our Friends 83 Recipe Index 83 Directory 84 Making It Daerry’s Tilapia Ice Cream

WHAT’S THE BEST THING YOU ATE DURING A RECENT TRIP?

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

CONTRIBUTORS %1.7/0+565 Aileen Anastacio, Jun Jun de Guzman, Joey de Larrazabal-Blanco, Devi de Veyra, Kristine Fonacier, Marie Gonzalez, Sharlene Tan, Carmela Villegas-Agosta PHOTOGRAPHERS Aldwin Aspillera, Michael Angelo Chua, Dairy Darilag, Toto Labrador, Patrick Martires, Miguel Nacianceno 94+6'45 Eli Antonino, Lori Baltazar, Trina Tiutan Cancio, Pauline Suaco Juan, Sasha Lim Uy Mariposa, Jae de Veyra Pickrell, Regine Rafael, Karla Reyes 4'%+2' &'8'.12'45 Lhas Alvarez, Zee Castro-Talampas, Rachelle Santos, Len Santos-Ding 56;.+56 Kay Isabedra 4'%+2' 6'56'4 Global Culinary and Hospitality Academy

During a trip to New York last year, the closest thing I had to rice was the Pork Vermicelli Bowl of Nam Nam, an unassuming hole-in-the-wall in Brooklyn. The dish reminded me of our grilled liempo paired with steamed TKEGtUQ ĆƒCXQTHWN CPF satisfying! I had it at least once a week to UCVKUH[ O[ ETCXKPIU —Katrin Cruz

SUMMIT MEDIA President Lisa Gokongwei-Cheng Publisher Edna T. Belleza 82 HQT 1RGTCVKQPU Hansel C. Dela Cruz Group Editorial Director Jo-Ann Maglipon Deputy Group Publisher Christine Ongteco-Sandejas +5 CPF #FOKPKUVTCVKXG &KTGEVQT Mags E. Castro Team Publisher Melody Lalata Junior Associate Publisher Jason Clein Yu Executive Assistant Rosalie Arteta Administrative Services Manager Whilma M. Lopez Senior Administrative Assistants Michiel B. Lumabi, Marlyn Miguel-Tomas YUMMY.PH/SUMMIT DIGITAL Director for Digital Strategy Azaleah Amina C. Rillo Digital Group Editorial Director Myrza Sison Managing Editor Trixie Zabal-Mendoza Senior Multimedia Producer Riell Santos Assistant Food Editor Cat Altomonte Staff Artist Audrey Faye Lacsamana Programmer Paul Mangaser

ADVERTISING Group Advertising Director Florence Bienvenido Executive Assistant Chinggay Cabit Advertising Director, Key Accounts Group Regie Uy Key Accounts Managers Joey Anciano, Junn De las Alas Key Accounts Specialist George Canseco III Account Managers Daryl Abarquez, Joan Bautista, Kring Caritativo, Onnie Del Mundo, Faith Gazmin, Heidi Golangco, Dianne Suegay, Michelle Torres Key Accounts Assistants Vanessa Arenal, Fenimar Flores, Nathalie Gianan, Jessamyn Rodinas Advertising Managers Shiela Apolinar-Ogues, Torto Canga, Maiza G. Mueco, Jeffrey Reyes Senior Account Managers Honey Daryl Alesna, Rommel Discipulo, Jerry Cabauatan, Bem Caharian, Melinda Kitane, Len Manalo, Knelle Rosario, Perla Sanchez Junior Account Managers Rita Barbacena, Denise Dizon, Anna Clarise Garcia, Junnel Nacional, MJ Pineda Advertising Assistants Sheena Claricia, Jackelyn Que, ÂœĂ€i˜> ->Â˜ĂŒÂˆ>}œ‡ >Ă€wÂ? ,T +PFWUVT[ 5RGEKCNKUV Lucas Reyes

6JG UVTGGV HQQF UEGPG KP *QPI -QPI PGXGT HCKNU VQ NGCXG OG UCVKUĆ‚GF 6JG UJGGT XCTKGV[ QH ĆƒCXQTHWN EJQKEGUtHTQO ENCUUKEU NKMG UKW OCK VQ the more unfamiliar like squid tentacle skewers and offal in a pot—makes each trip worth it. —Nikki Anne Catindig

TRADE MARKETING Trade Marketing Associate Maricon Del Rosario Trade Marketing Assistant Ethel Marie Trabado CONTENT LABS Managing Editor Katrin Cruz Assistant Managing Editor Dale De Jesus Editorial Assistant Marieshem Gasatan Art Director Reggie Goloy MEDIA RELATIONS Senior Media Relations Associate Jensine Q. Bolinao Media Relations Associate Via Gonzales EVENTS DEPARTMENT Associate Marketing Director Arlo Vicencio Assistant Marketing Manager Roberlin Rubina, Jr. 2TQLGEV 1HĆ‚EGT Joe Carl Brion Senior Marketing Associate Neil Emerson de Guzman Junior Marketing Associates Nikki Anne Catindig, Mary Joyce Montinola PRODUCTION Production Manager Elizabeth E. Rellis 2TGOGFKC 1HĆ‚EGT Bong Carolino #FXGTVKUKPI 6TCHĆ‚E %QQTFPKCVQT Eliziel del Rio Pre-press Supervisor Arthur Asturiano Graphic Artist Mary Adelaine Marcelino CIRCULATION &GRWV[ 0CVKQPCN %KTEWNCVKQP /CPCIGT Glenda Gil %KTEWNCVKQP /CPCIGT Noreen Peligro Assistant Manager for Export, Online Distribution, Subscription, and Direct Sales Ulyssis Javier Key Accounts Group Head - Supermarkets CPF %QPXGPKGPEG 5VQTGU Vivian Manahan Key Accounts Group Head - Bookstores and Newsstands Charlotte Barlis Key Accounts Specialists May Ann Ayuste, Harold William Rey, Melrose Tamboong, Alfredo Toledo Jr., Jennifer Tolentino Junior Sales Representative John Lakhi Celso Assistant Subscription Group Head Lea Lynne D. So Online Distribution Specialist Mark Jocell Manio Online Administrative Associate Annalyn Arambulo %KTEWNCVKQP #FOKPKUVTCVKXG 5WRGTXKUQT Jennyfer Marcelo %KTEWNCVKQP #FOKPKUVTCVKXG #UUKUVCPVU Katrina Angelica Boloyos, Lea Sescon 5CNGU %QQTFKPCVQT Abegail Aller LOGISTICS Logistics Manager Norman Campo Logistics Supervisors Marx Barroga, Fidel Mitra Logistics Associate Jacqueline CasiĂąo Logistics Assistants Geraldine Atienza, Tessa Caberte, Saturnino Requio

Tako tamago—a baby octopus stuffed with quail egg, then candied and skewered. My husband and I had it in Nishiki Market in Kyoto, and we initially decided to try it because the old man selling it was funny and endearing. 9JCV YG FKUEQXGTGF YCU C EJGY[ UCXQT[ UCNV[ UYGGV UPCEM VJCV HWGNNGF the rest of our food trip in the market. —Anna Felipe

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

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

Eat well, travel often At the Yummy HQ, that’s one of our favorite mottos, and it’s such a happy coincidence that I’m writing this letter all the way from Tokyo! For this particular trip, my husband, friends, and I planned for the agenda to include only four things: a À V V ViÀÌ] > `>Þ Ã iÞ > `] > Û Ã Ì Ì > y ÜiÀ «>À ] and food, food, food. In the past week, we’ve feasted on sushi, tempura, katsu, yakitori, ramen, steak, burgers, LÃÌiÀ À Ã] à vÌ ÃiÀÛi Vi VÀi> ] vÀ âi ý ÀiÃ] y> Þ pastries, single-origin coffee, and convenience-store onigiri (which is my favorite on-the-go snack). And still, there are restaurants and dishes on our list that we haven’t been able to tick off. It’s the usual case of too many things to eat, not enough meals in a day. Today, food has become so intertwined with travel that some folks even hop on a plane for the sole purpose of eating and plan their itineraries around food. (That sounds a whole lot like our team, by the way; check out our favorite snaps on this page.) We’re as passionate about travel as we are about food, so we’ve dedicated this issue to exploring new places through their cuisine. Flip to our food-trip special on page 54 for an exclusive look at the travel diaries of some of our favorite food-loving friends; they’ll take you to Mexico, Los Angeles, Hawaii, Taiwan, Amsterdam, and Turkey. Now if you can’t leave town just yet, we’ve got recipes for international takes on fried chicken (page 36), grilled skewers from around the world (page 46), and island-inspired bites that will take you back to the sunny shores of Boracay (page 31). Summer isn’t over yet and it isn’t too late to take off for a couple of days. So from us at Yummy, bon voyage and bon appétit!

My husband and I have a soft spot for Thailand. Last September, we took a quick trip to Phuket and staycationed at Como Point Yamu. Not only was the entire resort designed beautifully, the food was top-notch, too! We can’t wait to go back. —Paulynn During the Tenjin Matsuri summer festival, the whole of Osaka turns into one big party—complete with game booths and food stalls lining the streets. The street-side eats I really enjoyed were the mini pancake-like breads. Warm, buttery, and pillowy soft—perfect afternoon snack! —Anna

This was from when I ate at Cheek by Jowl over at the Tiong Bahru district in Singapore. I loved the food so much that it apparently showed and the chef even came over to have a quick chat with us! —Chino One of my most memorable family trips was when we had the chance to eat breakfast in Germany, lunch in Luxembourg, and dinner in Belgium. Three meals in three different countries in one day! This is me i>Ì } > i } > Ü>vyi as a break between those meals. —Idge

Paulynn Chang Afable Editor in chief paulynn@yummy.ph

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www.yummy.ph

5

May 2017

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Meet our friends

LORI BALTAZAR Writer, stylist, and photographer, Dessert Comes First

CARMELA VILLEGAS -AGOSTA Owner, Casa San Luis Pastries; Yummy columnist In this issue, I…wrote about the food adventures that my husband and I had in Hawaii during our honeymoon last year (“A taste for adventure,” page 54). The best thing about that assignment was…reliving all my favorite memories from the trip—eating delicious poke bowls, trying local delicacies, catching the sunrise at 10,000 feet, and seeing a seal up close sleeping on the beach. One thing that I would like to do before this summer is over is…get in as many barbecue parties with friends as possible. One of the best food trips I’ve taken was…last year when my good friends got married in Devonshire, UK, an area Ü v À `> ÀÞ° / iÀi] >` Þ wÀÃÌ experience eating scones and clotted cream—I ate it every day during every meal. I even had clotted cream ice cream! It’s so creamy and surprisingly vÕ v y>Û À° ÕÀ } Ì i ÌÀ «] > à made a rum tres leches cake and served it with clotted cream and fresh berries on the side. The next food destination that I’m eyeing is…Taiwan. I want to check out their food markets. An heirloom recipe that I want to learn and eventually pass on to the next generation is…my mom’s kaldereta. It melts in your mouth and is Ài> Þ y>Û ÀvÕ ° - i ÃÌ >à ½Ì Ì ` i the secret ingredient she adds to make it so creamy! A no-fail Mother’s Day gift I recommend is…something homemade. My mom, for example, loves receiving framed photos and scrapbooks.

JAE DE VEYRA PICKRELL Features and copy editor, Preview In this issue, I…wrote the food guide on Mexico City (“A taste for adventure,” page 54). The best thing about that assignment was…reliving my delicious Mexico memories. One thing I would like to do before this summer is over is…develop arm strength so I can build the perfect Ramos Gin Fizz at home. The best food trip I’ve taken is…my 30th birthday trip, hands down. It started in New York, from cheap slices at Prince -ÌÀiiÌ * ââ> Ì > v> VÞ i> >Ì iÛi Madison Park; then Washington, D.C., for >` -> ÌÆ Ì i iÝ V ÌÞ > ` ">Ý>V>] from dingy taco stalls to Pujol and mezcal palenques; and lastly, L.A., for more tacos and—don’t judge—BevMo! The next food destination that I’m eyeing is…way too many, but any with a storied tea culture would likely take the cake, so I can learn more about my latest obsession. My top tips to taking good travel photos are…vÀ> i Üi > ` > Ü>ÞÃ w ` the light—that’s the entire battle. A no-fail Mother’s Day gift I recommend is…a love letter. It’s more precious than any trinket.

www.yummy.ph

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May 2017

In this issue, I…wrote about the lessons my mom taught me about food and life (“Lessons from mom,” page 62). The best thing about that assignment was…remembering the aromas and the excitement I felt when my mom taught me how to make my wÀÃÌ V iiÃiV> i° One thing I would like to do before this summer is over is…create my own poke bowl. I realize that it’s nothing more than a trendy chirashi bowl, but I want to add my own spin on it anyway. One of the best food trips I’ve taken was…last year when my husband and I brought our daughter to London. For two weeks, we immersed ourselves in the vibrant food culture and really enjoyed being together. The best thing we ate, at least for me, was Turkish eggs: soft-cooked eggs poached in chili-olive oil and bathed in yogurt. I still dream about it! The next food destination I’m eyeing is…New York. My husband and I are heading there later this year to celebrate our 20th wedding anniversary. An heirloom family recipe that I want to learn and pass on to the next generation is...the Capampangan-style ensaymada: the proper, big-as-a-plate ones that I grew up with, made with real butter and lots of sugar and queso de bola. No } À wi`] ÃÕ}>ÀÞ pandesal here! A no-fail Mother’s Day gift I recommend is…turmeric powder— pure and without sugar. All the mothers I know drink it. Turmeric is a nutritional powerhouse with both anti y> >Ì ÀÞ > ` > Ì V>ÀV }i V properties; it’s practically edible magic. I suggest using it in smoothies, lattes, and everyday cooking.

Yummy

ideas

Sorbet season Make a frosty and fruity sorbet minus the hassle of an ice cream maker! We’ll show you just how easy it is.

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

No-churn Fresh Fruit Sorbet Stir 1 cup water, ¾ cup sugar, and 2 tablespoons light corn syrup in a pot over medium-high heat until sugar is dissolved and boil for 5 minutes or until slightly thickened. Remove from heat and add the juice from 1 lemon. Cool completely. Whiz 3 cups fresh fruit of your choice (we ÕÃi` ÃÌÀ>ÜLiÀÀ iÃ] À> }iÃ] > ` « i>«« ià v À i>V y>Û ÀÆ cleaned, peeled, seeded) and syrup in a blender on high speed until completely smooth. Pour mixture into a 2-inch-deep freezer-safe baking tray lined with plastic wrap, cover, and freeze for 4 hours or until completely frozen. Remove frozen mixture from pan, cut into 2-inch squares, and whiz in Ì i L i `iÀ } ëii` Õ Ì yÕvvÞ > ` Ã Ì ] Ü Ì V Õ Ã° * ÕÀ ÝÌÕÀi Ì > vÀiiâiÀ Ã>vi V Ì> iÀ] V ÛiÀ] > ` vÀiiâi ÕÃÌ Õ Ì wÀ ° Scoop into bowls and serve. Makes 4 to 5 cups. www.yummy.ph

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IF YOU WANT TO MAKE A SUPER SMOOTH SORBET

and aren’t worried about adding alcohol to the mix, add 2 tablespoons vodka to the syrup together with the lemon juice. The alcohol helps keep the ice crystals small.

May 2017

Made for Mom This Mother’s Day, treat Mom to a truly special breakfast in bed with these easy and impressive recipes.

OAT OF THE DAY Sweet and Savory Breakfast Granola

Preheat oven to 350°F. Grease and line a baking tray. Mix 1½ cups rolled oats, ½ cup shelled pistachios, ½ cup chopped almonds, VGCURQQP ĆƒCM[ UGC UCNV, VGCURQQP UOQMGF RCRTKMC, 2 tablespoons brown sugar, 1 large egg white (beaten lightly), and 2 tablespoons vegetable oil together until well combined. Spread evenly on prepared tray and bake for 20 to 30 minutes or until golden brown. Cool completely. Serves 2 to 4.

TROPIC THUNDER Pineapple Bellinis

Blend ½ cup canned RKPGCRRNG EJWPMU and 2 tablespoons reserved U[TWR in a blender until completely smooth. Strain to Ă€iÂ“ÂœĂ›i wLiĂ€Ăƒ° *Â?>Vi 2 tablespoons each pineapple purĂŠe in Ă“ VÂ…>“>}˜i yĂ•ĂŒiĂƒ° /ÂœÂŤ Ă•ÂŤ with EJKNNGF URCTMNKPI YJKVG wine (we used Prosecco). Serve immediately. Serves 2.

BERRY GOOD Brown Butter Crepes with Strawberries and Cream

Make the batter: Mix 2 large eggs, ½ teaspoon salt, EWR CNN RWTRQUG ĆƒQWT, ™ EWRU YJQNG OKNM, and Âź cup unsalted butter (melted and heated until brown) until very smooth. Cover and chill for 1 hour or up to overnight. Whisk together EWR JGCX[ ETGCO, 2 tablespoons confectioners’ sugar, and 1 teaspoon vanilla extract until soft peaks form; set aside. Heat a medium nonstick pan over medium-high heat. Pour Âź cup batter into hot pan; swirl to coat bottom of pan completely. Cook for 1 minute on each side, or until light brown on the edges. Repeat with the rest of the batter. Top crepes with whipped cream and UVTCYDGTT[ RKG Ć‚NNKPI. Serves 4.

www.yummy.ph

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May 2017

MS

BOTTO

Bora Bora

UP!

Celebrate in the shine of the summer sun with this tropical Tikiinspired mocktail! Place ¼ cup fresh dalandan juice, ¼ cup canned guava juice, 1 tablespoon lemon juice, and 1 tablespoon grenadine in a shaker w i` Ü Ì ViÆ Ã > i° Strain into a tall glass w i` Ü Ì Vi VÕLið Top up with ginger beer. Serves 1.

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

Turn the heat up with the no-nonsense chili goodness of No BS Homemade Chili Sauce! This all-local, all-natural hot sauce is 100 percent made by hand and features the best local chilies >Û> >L i° Ì > à V ià V > ` painted glass bottles, which makes Ì Ì i «iÀviVÌ } vÌ v À V ÛiÀð To order, send them a message on www.instagram.com/nobullshitchili.

Dark matter

The best thing about dark chocolate is that it’s as indulgent as it is good for you! This explains why we can’t get enough of Villa del Conte’s Bonta Dark Chocolates. Treat yourself to any of their three ÕÃV ÕÃ y>Û ÀÃ\ Dark Chocolate with White Cream and Cocoa Cookies, Dark Chocolate with Cocoa Cream and Cocoa Cookies, and Dark Chocolate with Hazelnut Cream and Whole Hazelnuts. Available at Villa del Conte shops in Greenbelt 5, Century City Mall, Shangri-La Plaza Mall, Resorts World Manila, Alabang Town Center, SM Megamall, and Robinsons Magnolia.

www.yummy.ph

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May 2017

Suspcer ents

We Asked

You!

v Þ Õ½Ài ÕÃÌ >à LÃiÃÃi` Ü Ì Ì i à i v vÀiÃ Þ L> i` LÀi>` >à ÕV >à Üi >Ài] Ì i Üi½Ûi } Ì Ì i «iÀviVÌ Ì } v À Þ Õt Simoy ng Haraya½Ã « >ÞvÕ *> >`iÀ > À > ` i ëÀ>Þ Ã > vÕ Ü>Þ Ì }iÌ Þ ÕÀ i à i } i Þ ÕÀ v>Û À Ìi ÃÌÀiiÌ V À iÀ L> iÀ ià Õà > Ì i L> }° æÛ> >L i Ì À`iÀ i www.simoyngharaya.com.

Nothing beats a good salad. > i i Ü Ì vÀià iÌÌÕVi] `À i` vÀÕ Ì] i >`i VÀ ÕÌ Ã] > ` Þ v>Û À Ìi L ÌÌ i` Àii ÃÌÞ i `ÀiÃà }° Ƃ Þ Õ >Ûi Ì ` Ã Ì Ãà everything together and Þ Õ½Ài ` it

What are your favorite no-cook recipes?

Ûi LiiÌÀ Ì Õ ÕÃt «Õ Ãi V V «i>Ã] }>À V] Ã> Ì] «i««iÀ] i Õ Vi] > ` i à > «ii i` > ` À >ÃÌi` LiiÌ > v ` «À ViÃà À Õ Ì Ã Ì LÕÌ ÃÌ > ÌÌ i V Õ Þ° ̽à LiÃÌ Ü Ì « Ì> V «Ã] kamote V «Ã] > ` y>ÌLÀi>`° — >À i > Ƃ }i Ì>

— i Vi > > }

ÛiÀ à Vi ÃÌ>ÀÌi` * >ÌiÃ] ½Ûi Lii > } Ì Ã ÃÕ«iÀ i>ÃÞ L ÕiLiÀÀÞ >Ì i> Õià ° «ÕÌ À i` >ÌÃ] `À i` L ÕiLiÀÀ iÃ] > Ì>L ië v V > Ãii`Ã] > viÜ Ì>L ië à v iÞ] > ` ÕÃÌ i Õ} Ì V ÛiÀ iÛiÀÞÌ } > >À° ÕÃÌ i>Ûi Ì Ì i vÀ `}i ÛiÀ } Ì > ` Þ Õ½ >Ûi > LÀi> v>ÃÌ Ài>`Þ Ì } Ì i iÝÌ À }° — Õ i i Ûi

Next Month's Question:

What are your favorite sandwich ideas? Post your answers on www.facebook.com/yummymagazine] > ` V iV ÕÌ iÝÌ Ì ½Ã ÃÃÕi v À Þ ÕÀ ÞÕ Þ `i>ð

Binging with Babish Binging with Babish is what you get when Þ Õ } Ûi > >À`V Ài w }ii Ü Ì iÀ V } à à > V> iÀ> > ` > 9 Õ/ÕLi V > i ° / à V ÜiL ÃiÀ iÃ Ã Ì i LÀ> V ` v w ` ÀiVÌ À ÌÕÀ i` > >ÌiÕÀ V iv Ƃ `ÀiÜ ,i>] Ü Üii Ì Üii V à ` à ià vÀ à i v Ì i ÃÌ V V Û i > ` /6 ÃVi ið v Þ Õ½Ûi iÛiÀ Ü `iÀi` Ü >Ì Ì i À>Ì>Ì Õ i vÀ Ratatouille tastes i] Ì Ã Ã Ì i Ã Ü v À Þ Õt Watch it on ÜÜÜ°Þ ÕÌÕLi°V ÉÕÃiÀÉL}w ð

ÛiÀÞ i ii`à > } ` L ÃÌ Vi > Ü i] > ` Kai Positive Energy à Ài Ì > Ài>`Þ Ì Õ « ÃÌ>ÀÌ Þ ÕÀ `>Þ° 1 i Ì i ÕÃÕ> i iÀ}Þ `À Ã Ì i >À iÌ] > * ÃÌ Ûi iÀ}Þ Ài ià iÃà ÃÕ}>À > ` Ài Û Ì> Ã] > Ì Ý `> ÌÃ] > ` Û Ì> Ì i « Þ Õ >V iÛi «Ì > i iÀ}Þ iÛi Ã Ì À Õ} ÕÌ Ì i `>Þ° æÛ> >L i Ç iÛi LÀ> V ið

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May 2017

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

Now streaming

Out of the Box Idea

Tomato and Mozzarella Penne

Whip up a fantastic pasta dish Ü Ì ÕÃÌ > > `vÕ v }Ài` i ÌÃt Þ Ì Ü>À À V `] «> Ài` Ü Ì }À i` i>Ì° Cook 250 grams Contadina penne according to «>V >}i ` ÀiVÌ Ã° ,iÃiÀÛi ¤ VÕ« «>ÃÌ> V } Ü>ÌiÀ > ` `À> ° /À> ÃviÀ Ü>À ` iÃ Ì > L Ü > ` i` >Ìi Þ >`` 1 cup grated mozzarella cheese and 1 (14.5-ounce) can Contadina Diced Tomatoes with Italian Herbs (including juices). Ý Üi Õ Ì V iiÃi à i Ìi`° v ÝÌÕÀi Ã Ì `ÀÞ] >`` ÀiÃiÀÛi` «>ÃÌ> Ü>ÌiÀ LÞ Ì i Ì>L ië ° Add ¼ cup chopped basil leaves, season with salt and pepper] > ` Ì Ãð Û `i > } L Ü Ã > ` ÃiÀÛi i` >Ìi Þ° ­Ƃ ÌiÀ >Ì Ûi Þ] Þ Õ V> ÀivÀ }iÀ>Ìi Ì i «>ÃÌ> > ` ÃiÀÛi Ì V `°® Serves 4.

Sweet like / i V V >Ìi > iÀà ÛiÀ >Ì Cadbury V i>À Þ >` VÀÕ V ` Ü i Ì iÞ V> i Õ« Ü Ì Ì i À LÀ> ` iÜ V V >Ìi confection, Dairy Milk Honeycomb and Nuts° >} i Ã Þ Ã Ì V V >Ìi ÃÌÕ``i` Ü Ì LÀ ÌÌ i iÞV L L Ìà > ` VÀÕ V Þ ÕÌð 7 V Õ ` « Ãà L Þ Àià Ã̶ Available at leading supermarkets.

PHOTOGRAPHY: DAIRY DARILAG AND COURTESY OF SUPPLIERS. RECIPE AND STYLING: IDGE MENDIOLA. TEXT: CHINO L. CRUZ.

Bookshelf Superstar food writer and expert i L> iÀ À i Àii ë> à w > Þ sharing her secrets to making perfect cookies. Dorie’s Cookies (P1,610, Õ Þ i`® à iÛiÀÞ V i ÛiÀ½Ã `Ài> p> > ÃÌ iÝ >ÕÃÌ Ûi ÀiV À` v > Ì i V iÃ] L ÃVÕ ÌÃ] > ` L>ÀÃ Ì >Ì À i >à «iÀviVÌi` ÛiÀ Ì i Þi>Àð > iÀà ÕÃÌ ÌÀÞ iÀ i `Þ

ià > ` Ƃ ` À>V i ið

PENNE

MOZZARELLA

TOMATOES

www.yummy.ph

BASIL

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May 2017

Lighten up READY FOR A ROAD TRIP

Driving to your next vacation? Pack these guilt-free snacks to keep you fuelled during the entire ride. 5

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[1] CRISP AND LIGHT Junk-free chips? Yes, please! This snack has transformed popular salad components like kale, carrots, and tomatoes into dried (not fried!) crisps tossed in tangy balsamic vinaigrette—perfect for guiltless nibbling. Take Root Salad Snackers, P220, www.takeroot.ph [2] COCO FRESH Picked and bottled with no preservatives, this is as close to the source as you can get to refreshing buko juice. True to its treeto-table concept, this brand even offers same-day deliveries within Metro Manila. Kajuayan 100% Coconut Water, P50, www.facebook.com/kajuayan

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[3] INSTA-ENERGY Made with antioxidant-rich and minimally processed ingredients including cantaloupe, pili, and cashews, this powerpacked bar will give you an energy boost—minus the dreaded sugar crash. The Archipelago Food & Beverage Co. Fruit + Nut, P99, The Coffee Bean & Tea Leaf

[5] PERFECT COMBINATION Creamy cashews, crunchy almonds, and rich macadamia nuts make this wholesome mix your smart alternative to junk food. It’s a great source of vitamins, minerals, and healthy fats, and at the same time, it’s low in sodium and contains zero trans fat. Planters NUT-rition Wholesome Nut Mix, P600, S&R Membership Shopping

[4] HAPPY BABY ii« Ì i ÌÌ i ià Ã>Ì Ãwi`] Ì ° / iÃi melt-in-their-mouth treats pair freeze-dried organic yogurt drops with dried mango and banana bits to provide your toddler with a naturally sweet snack that’s loaded with probiotics. Happy Baby Organic Yogis, P275, Healthy Options

[6] SWEET ’N’ RIGHT Monk Fruit—a perennial vine of the gourd family, native to Southern China and Northern Thailand—has been recently rediscovered as an ideal natural, lowglycemic sweetener. It’s the star ingredient that makes these choco cookies less guiltinducing. Koochikoo Blissful Chocolatey Brownie, P210, Healthy Options

www.yummy.ph

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May 2017

PHOTOGRAPHY: DAIRY DARILAG. TEXT: ANNA FELIPE.

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Yummy

shopping BLACK AND WHITE If you want to stick to good ol’ salt and pepper, grab a bag of these perfectly cooked thin-cut crisps. Corkers sea salt and black pepper hand-cooked crisps, P151.50, Rustan’s Supermarket

Crunchy delight

PLAIN AND SIMPLE - « Ì i y>Û À }Ã > ` } v À Ã « i] salted, and crispy potato chips. Drizzle them with chocolate sauce for a sweetsalty snack. Lorrenz Naturals classic potato chips, P73.25, Rustan’s Supermarket

When the urge to munch strikes, nothing beats a cold glass of soda and a bowl of crispy treats. We’ve got a new batch for you to try!

HOT STUFF Try something new! Go for chips made vÀ «À Ìi «>V i` i Ì Ã > ` y>Û Ài` with everyone’s favorite hot sauce. The Daily Crave spicy Sriracha lentil chips, P203.50, The Landmark BEST BARBECUE One bite of these super addictive L>ÀLiVÕi y>Û Ài` V «Ã > ` Þ Õ } Ì ÕÃÌ w Ã Ì i Ü i L>}° / iÞ½Ài Ì >Ì good! One Potato Two Potato Hawaiian BBQ kettle potato chips, P109.90, Rustan’s Supermarket POP STAR You can’t go wrong with popcorn and chips rolled into one snack! The bonus? Each piece is coated with yummy white cheddar cheese powder. PopCorners white cheddar popcorn chips, P115, The Landmark

MEXICAN FLAIR If you’re treating the gang to burritos and quesadillas, serve them with authentic tortilla chips that pair perfectly with Mexican fare. Oishi Panchos tacoy>Û Ài` Ì ÀÌ > V «Ã] *Ó£°xä] SM Supermarket

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SEAFOOD DIET Your favorite childhood snack now has a new variant loaded with the goodness of shrimp! Just like kropek, serve the chips with spiced vinegar on the side. Clover shrimp barbecue chips, P10.95, The Landmark

www.yummy.ph

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May 2017

PHOTOGRAPHY: DAIRY DARILAG. TEXT AND STYLING: IDGE MENDIOLA.

DO THE WAVE Wavy chips are made for dipping, so make sure to pair these crisps with a garlic and cream cheese sauce. Farmer John cheddar and sour cream wavy potato chips, P45, The Landmark

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PHOTOGRAPHY: DAIRY DARILAG. TEXT AND STYLING: IDGE MENDIOLA.

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Come out of your shell Summer is the best Ì i Ì i Þ Ã i wà paired with cool sides and icy drinks. Don’t get confused by the many varieties in the market; we’ve got a cheat sheet for you!

[1] Imbao clams are also called mangrove clams because they are buried deep in the mud of mangroves. Sweet and Õ VÞ] Ì iÃi >À` Ì w ` à i à are popular in Visayan and Mindanaoan cooking. They can be steamed, grilled, or cooked into a soup. [2] Scallops are easily distinguished by their large, light-colored, fan-like shells. The meat is white, round, plump, and sweet with a silky texture. Some scallops have roe, an edible orange sac, attached to the meat. Scallops cook quickly and are great baked, stir-fried, seared, or used for adobo. [3] Halaan and tulya are actually the same type of clam. Also called Manila clams, halaan are harvested in saltwater.

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Their meat is sweet and tender, making them perfect for adding to clear soups. Tulya are the same clams, but taken from fresh water. Their shells are smaller and harder, and their meat slightly tougher. Try them in your next clam chowder. [4] Popular all over the world, oysters have hard, rough, and irregularly shaped shells that look like rocks. Their meat is treasured for its creaminess and silkiness, especially when fresh. Locally known as talaba, oysters can be eaten raw with just a squeeze of lemon, baked, or even breaded and fried. [5] Bamboo shells resemble the cylindrical bamboo plant. Enclosed within the shells is light, delicate, clean-tasting i>Ì° Ƃ Ã V> i` w }iÀ Ã i Ã]

May 2017

razor clams, and tikhan in some provinces, these shells can be grilled over coal or stir-fried with garlic, ginger, and black beans. Related to bamboo shells are diwal, which are bigger in size. [6] The mussels available locally have green, elongated shells that range from two to six inches in length. Inside the tahong is orange-colored meat that is slightly sweet and chewy. Head to Yummy.ph and try our recipe for Baked Mussels with Salted Egg Cream Sauce. [7] Batotoy shells are round and ridged, sometimes with beards on their edges. Also called litob in the Visayas, they have slightly chewy, richly y>Û Ài` i>Ì° / iÞ V> Li served raw, grilled, or in a soup with tomatoes and ginger.

YUMMY SHOPPING

The Butchery Deli Shop for homemade sausages, organic meats and vegetables, and pantry essentials at this cozy Quezon City shop.

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The Butchery Deli is at Scout Tobias Street, between Scout Õi ÌiLi > > ` -V ÕÌ > ` > Streets, Quezon City (mobile no.: 0917-7955005; open from 10 a.m. to 8 p.m.). Email order@ thebutcherysausage.com for more information.

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May 2017

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[1] Kashmiri masala chicken wings (P285) [2] Emergency spice kit (P595) [3] Organic BBQ sauce (P180) [4] Organic carrot tomato salsa (P470) [5] Frozen chicken stock (P200) [6] Sugar beets (P230/kilo)

PHOTOGRAPHY: TOTO LABRADOR. TEXT: IDGE MENDIOLA.

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his time around, it’s more than just sausages. Inside this neighborhood store, Þ Õ½ i>Ã Þ w Õ« Þ ÕÀ L>à iÌ with meats, greens, and pantry staples that you can use every day—except they aren’t the Ã> i Ìi Ã Þ Õ V> w ` groceries. Here, all of the products are good for you. Just as they did when they started purveying artisanal sausages in 2013, The Butchery promotes a sustainable lifestyle that’s good for your body and soul. A sign that says “Healthy isn’t a goal, it’s a way of living” will greet you when you enter the store. Ì Þ ÕÀ À } Ì] Ì Ã i Ûià laden with organic vegetables vÀ /iÀ> > >À ] > ` Þ Õ½ Ài> âi Ü Ì i ÃÌ Ài > ià this lifestyle reachable. Grab some white corn, sugar beets, gooseberries, and varieties of iÌÌÕVi] > i] > ` ë >V Ì help you get started. Adlai and L >V À Vi vÀ Ã>Li > >Ài > à on offer. The real highlight of the store, however, is the meat section. The large freezer is «>V i` Ü Ì Ì i À « «Õ >À sausages and various frozen Ìi ð < Ì i V V i « «V À ] V V i adobo y> iÃ] longganito, and Kashmiri >Ã> > V V i Ü }ð / > i V } > LÀiiâi] The Butchery also sells ingredients to replace your staples: cane vinegar and tamari soy sauces, various bottled herbs and spices, as well as bottled and frozen ÃÌ V ° / Ãi >Ài Ài Ì > i Õ} LÕ ` } L V Ã Ì }iÌ you geared up for your new wholesome lifestyle!

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Mustbuys!

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[4] NAPKINS AND COASTERS BY THE OLIVE TREE These digitally crafted napkins and coasters «À Ìi` Ì V V> Û>Ã Ü make meals that much more fun. They come in different `ià } Ã] Ã Þ Õ½ ÃÕÀi Þ w ` something to match your ½Ã «iÀà > ÌÞt ­ >« Ã] *£]Èxä v À à ÝÆ V >ÃÌiÀÃ] *xää v À à ݮ : @livethelinendream

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PHOTOGRAPHY: DAIRY DARILAG. TEXT AND STYLING: IDGE MENDIOLA.

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[1] MULTI-COLORED ABACA PLACEMATS BY PIOPIO These proudly Pinoy-made placemats are made from `À i` >L>V> wLiÀÃ Ì >Ì ÜiÀi harvested through a labor Ìi à Ûi «À ViÃð Ü ÃÕÀi Þ >««ÀiV >Ìi Ì i w i Üi>Û }t ­*£]nää v À v ÕÀ® : @piopio_ph 7

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[3] PINEAPPLE NAPKIN RINGS BY HAUTE HOME MANILA Ƃ`` ÌÀ « V> y> À Ì Þ ÕÀ ` iÀ ëÀi>` Ü Ì handmade napkin holders. They come in many different V ÀÃ] Ì ° ­*Óxä i>V ® : @hautehomemanila

Give it to Mom! Your mother deserves only the best, so give her a one-of-a-kind gift this Mother’s Day. www.yummy.ph

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[2] PRINTED PLATES BY WHISK DESIGNS Almost too pretty to use, the eight-inch food-grade ceramic plates come in Û LÀ> Ì `ià } ð - Ü here are the “Dream in Tangerine” and “Foliage” « iVið ­*{ää i>V ® \ JÜ Ã `ià } Ã

May 2017

[5] THREE-TONED HEXAGON BOARD BY MARMOL STONEWORK Handcrafted by local artisans in Romblon, this one-of-a-kind piece is the perfect vessel for serving a curated cheese platter. Check out their trays, boards, and coasters, too. ­*Ó]äää v À > £Ó V L >À`® \ J >À ÃÌ iÜ À [6] GROCERY LISTS BY PAPER PEOPLE These chic, minimalist Ìi«>`Ã Ü > i }À ViÀÞ shopping so much easier for t ­*£Èä® : @paper.peopleph [7] VANILLA BAR AND HONEY JAR SOAPS BY SOAK ARTISAN SOAP *> «iÀ Ü Ì Philippine-made, foodinspired soap. They even have pineapple, pomelo, and hot chocolate ÃVi ÌÃt ­*Ó{x® : @soakartisansoap [8] PERSONALIZED SLATE TAPAS BOARD BY LETRASKO If your mom loves entertaining, then these customizable slate boards designed by Filipino artists are the perfect « V ð ­*£]Çää® : @letrasko

YUMMY SHOPPING

Modern Filipino A mix of traditional crafts and modern elements infuses this kitchen with a contemporary Filipino identity. The lady of the house—an artist, designer, and passionate craft purveyor—chose red for the kitchen of her spacious home. “The color energizes a space,” she says. Against this vivid backdrop, the homeowner expresses her love for the arts and all things local and handmade. In this room, guests also get a glimpse of her vibrant spirit. Most of the décor and tableware come from Soumak, the homeowner’s specialty store. Atop the cabinetry are baskets made by the Mangyan of Mindoro mingling with other pieces from Africa and Japan. A few antiques—such as the Ifugao chair and carved wooden rice bowl— complement a Gerry Tan art piece that hangs on a wall. It is a portrait of the homeowner’s grandmother, her lola Nisa, at age 18. “She was a cook at the Sta. Ana Hospital, and she taught i Ü Ì «Ài«>Ài ` à iÃ Ü i Ü>à wÛi Þi>Àà old,” the homeowner discloses.

This page, from top: Gerry Tan’s work, featuring the homeowner’s lola Nisa, hangs above an Ifugao chair. Pottery and handwoven linen lend warmth to the modern kitchen. Opposite page, from top: The kitchen cabinets are also used to display the homeowner’s collectibles. The lady of the house serves Filipino food using a mix of china, cutlery, and glassware, giving her spreads an international look and feel.

ABOUT THE COLUMNIST

Devi de Veyra, a former editor at Elle Decoration Philippines, lives and breathes design. She loves to style homes and products for the camera, and is currently freelancing for various publications. A blog is in the works, but for now, follow her on Instagram at @devideveyra.

www.yummy.ph

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May 2017

Native flavor

PHOTOGRAPHY: WILLIAM ONG AND COURTESY OF SUPPLIERS.

Create a modern yet cozy Filipino-inspired kitchen with pieces by Filipino artisans. FROM TOP: Acacia sugar bowl with spoon, table napkin, and kamagong salad servers; all from Tesoros. Tutup food cover, Filip + Inna. “Batibot“ chair and serving tray, both from Soumak. Ebony salad bowl, Tesoros.

On the counter, there are napkins and dish towels from local weavers that sit alongside pottery from various provenances. There is an intriguing tray made from native burl wood by master artisan Osmundo Esguerra. A sparkling chandelier is the homeowner’s master stroke— it serves as the anchor piece and creates a pleasing contrast to the other elements’ rustic appeal. A quick look reveals the homeowner’s ability to mix various modes, which gives the kitchen an international vibe. The room can be any kitchen from anywhere in the world, except that Tagalog is often spoken around the space’s island where traditional Filipino dishes and fusion cuisine are served. There are dishes that borrow from Western recipes, including the homeowner’s pasta sautéed with garlic and fermented mustard leaves. But just like her ÌV i ½Ã `ià } ] Ì iÀi >Ài >À >à > ` y>Û Àà that give away the dish’s roots, reminding you that you are indeed in a Filipino home.

www.yummy.ph

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May 2017

BY MARIE GONZALEZ

I , KDG WR EULQJ RQO\ WKUHH IRRG LWHPV ZLWK PH WR VXUYLYH RQ D GHVHUW LVODQG JXDFDPROH ZRXOG GH¿QLWHO\ EH SDUW RI WKDW OLVW WKH RWKHU WZR ZRXOG be mangoes and coconuts). My guacamole is famous among my family and friends—we all can’t get enough of avocado’s creamy, fatty, and OXVFLRXV ÀHVK 8QIRUWXQDWHO\ DYRFDGRV DUH VHDVRQDO :KDW GR \RX GR GXULQJ WKH R̆ VHDVRQ" 0DNH JXDFDPROH RXW RI JUHHQ SHDV , ORYH WKLV KDFN EHFDXVH LW¶V DV FORVH WR WKH UHDO WKLQJ DV SRVVLEOH 3HDV KDYH WKHLU RZQ GLVWLQFW ÀDYRU EXW WKH OHPRQ MXLFH FLODQWUR DQG ROLYH RLO UHDOO\ PDNH WKH JXDFDPROH WDVWH FRQYLQFLQJO\ DXWKHQWLF 3HDV DUH D JRRG VRXUFH RI SURWHLQ YLWDPLQ $ PLQHUDOV DQG ¿EHU WRR 3OXV WKH\ KDYH RQO\ RQH WKLUG RI WKH FDORULHV RI DYRFDGRV DQG DUH SUDFWLFDOO\ IDW IUHH $QRWKHU SUR" )UR]HQ SHDV DUH PRUH DFFHVVLEOH WKDQ DYRFDGRV DQG DUH D ORW FKHDSHU WRR 7U\ RXW WKLV UHFLSH DQG VHH KRZ LW¶V SRVVLEOH WR KDYH JXDFDPROH HYHQ ZLWKRXW DYRFDGRV

DON’T HAVE TIME TO THAW FROZEN PEAS?

ABOUT THE COLUMNIST

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

GREEN PEA GUACAMOLE Makes 1½ cups Prep Time 10 minutes 3 cups frozen peas, thawed 1 cup fresh cilantro, plus extra to serve ¼ cup diced red onions, plus extra to serve 6 tablespoons lemon or calamansi juice

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4 to 6 tablespoons water, or as needed 1 tablespoon extra virgin olive oil (optional) bird’s eye chili (siling labuyo), to taste salt ½ cup diced tomatoes, plus extra to serve chips, to serve

May 2017

1 Blitz all ingredients, except tomatoes, in a food processor or high-speed blender until smooth. Season with salt and mix. 2 Transfer mixture to a bowl and stir in tomatoes. Top with more onions, tomatoes, and cilantro. Serve with chips.

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

Blanch them in boiling Ü>ÌiÀ œÛiÀ …ˆ}… …i>Ì vœÀ wÛi minutes. Rinse, drain, and cool to room temperature before making the guacamole.

BY SHARLENE TAN

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ooking for a sweet treat to update your menu for the summer? Try a dessert that’s vibrant and refreshing! Baking involves a lot of time and preparation but when the end product is this pretty, you’ll be eager WR SXW LQ WKH H[WUD H̆RUW LQ WKH NLWFKHQ 7KH great thing about this recipe is that you can XVH ZKDWHYHU IUXLWV DUH LQ VHDVRQ <RX FDQ VHOO LW DV D VLQJOH Ă€DYRUHG IUXLW WDUW RU RQH with many kinds of fruit on top (like this RQH <RX FDQ DOVR SOD\ ZLWK LWV VL]H²JR DKHDG DQG PDNH D ODUJH WDUW RU PLQL SLHV Make sure to brush the top of your tarts with a gelatin mixture to preserve the freshness of the fruits and to give them a nice sheen to up the appeal when they’re RQ GLVSOD\ 7KH ÂżOOLQJ , XVHG LV D EDVLF YDQLOOD SDVWU\ FUHDP PL[WXUH , VXJJHVW \RX XVH D GHOLFLRXV YDQLOOD EHDQ SDVWH RU DQ DFWXDO YDQLOOD EHDQ² LW PDNHV DOO WKH GL̆HUHQFH ZKHQ LW FRPHV WR Ă€DYRU Give this recipe a try and let me know how LW JRHV (QMR\ WKH UHVW RI \RXU VXPPHU

SUMMER FRUIT TARTS Serves 8 Prep Time 40 minutes Total Cooking Time about 1 hour FOR THE CRUST

PHOTOGRAPHY: *Ć‚/, Ć‚,/ , -] Ć‚ ,9 Ć‚, Ć‚ ­*",/,Ć‚ /Ž° PROP STYLING: *Ć‚1 9 Ć‚ Ć‚ Ć‚ ° HAIR AND MAKEUP: 6 Ć‚ " Ć‚1 Ć‚ °

£¤ VĂ•ÂŤĂƒ >Â?Â?Â‡ÂŤĂ•Ă€ÂŤÂœĂƒi yÂœĂ•Ă€ Âź cup sugar ž cup unsalted butter, cubed and chilled 2 to 3 tablespoons ice-cold water FOR THE FILLING

2 cups whole milk 1 cup sugar, divided Ÿ cup cornstarch 1 large egg plus 2 egg yolks 3 tablespoons unsalted butter 1 teaspoon vanilla extract or vanilla bean paste, or ½ vanilla bean, split lengthwise 1 cup heavy cream

ABOUT THE COLUMNIST

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

1 cup sliced strawberries ½ cup fresh blueberries 1 small can Mandarin oranges, drained 1 to 2 green kiwis, peeled and sliced 1 >ÂŽi ĂŒÂ…i VĂ€Ă•ĂƒĂŒ\ ˆĂ? yÂœĂ•Ă€ >˜` ĂƒĂ•}>Ă€ well. Cut in butter until well distributed. Slowly add cold water. Mix until dough comes together, but is not wet or sticky. www.yummy.ph

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May 2017

ÂœĂ€Â“ ÂˆÂ˜ĂŒÂœ > L>Â?Â?] y>ĂŒĂŒi˜ ĂŒÂœ > `ÂˆĂƒÂŽ] ĂœĂ€>ÂŤ in plastic wrap, and chill for 30 minutes. 2 Preheat oven to 350°F. 3 >ÂŽi ĂŒÂ…i wÂ?Â?ˆ˜}\ œœŽ “ˆÂ?ÂŽ] ¤ VĂ•ÂŤ sugar, and cornstarch in a double boiler until warm to the touch. Whisk eggs in a heatproof bowl. Pour a third of the warm milk mixture into the eggs then add the egg mixture back to the milk mixture. Cook until thick. Remove from heat. Immediately mix in butter and vanilla until well combined. Pour into a heatproof bowl. Place plastic wrap directly on the surface and chill. 4 Roll out dough to a 12-inch round on > Â?ˆ}Â…ĂŒÂ?Ăž yÂœĂ•Ă€i` ĂƒĂ•Ă€v>Vi° /Ă€>Â˜ĂƒviĂ€ ĂŒÂœ > ™‡ˆ˜VÂ… Ă€ÂœĂ•Â˜`] yĂ•ĂŒi` Ă€iÂ“ÂœĂ›>LÂ?i‡LÂœĂŒĂŒÂœÂ“ tart pan. (You can also use 4 to 5 mini pans.) Press dough into ridges. Trim `ÂœĂ•}Â… y>ĂŒ >}>ÂˆÂ˜ĂƒĂŒ ĂŒÂ…i ÂŤ>˜½Ăƒ i`}i° *Ă€ÂˆVÂŽ bottom all over with a fork. Line dough ĂœÂˆĂŒÂ… ÂŤ>Ă€V…“iÂ˜ĂŒ >˜` wÂ?Â? ĂœÂˆĂŒÂ… ÂŤÂˆi Ăœiˆ}Â…ĂŒĂƒ (rice and dried beans work well). Bake for 20 minutes. Remove weights and paper; bake until golden, about 10 to 15 minutes. Cool completely on a rack. 5 Beat cream and remaining sugar in > V…ˆÂ?Â?i` LÂœĂœÂ? Ă•Â˜ĂŒÂˆÂ? yĂ•vvĂž° iÂ˜ĂŒÂ?Ăž vÂœÂ?` ĂœÂ…ÂˆÂŤÂŤi` VĂ€i>“ ÂˆÂ˜ĂŒÂœ V…ˆÂ?Â?i` wÂ?Â?ˆ˜}° -ÂŤÂœÂœÂ˜ wÂ?Â?ˆ˜} ÂœÂ˜ĂŒÂœ VĂ€Ă•ĂƒĂŒĂ† ĂƒÂŤĂ€i>` iĂ›i˜Â?Ăž° Arrange fruits on top. Serve chilled.

BY CARMELA VILLEGAS-AGOSTA

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weet and cold—that’s how I like my summer desserts. Nothing VDWLV¿HV P\ FUDYLQJV OLNH D JRRG ice cream cake, a combination of two treats that I truly enjoy. An ice cream cake is also quite IHVWLYH QR ZRQGHU LW UHPDLQV P\ \RXQJHVW VLVWHUœV IDYRULWH ELUWKGD\ FDNH ,Q WKLV YHUVLRQ WKH DLU\ FKRFRODWH EDVH JLYHV WKH FDNH DQ LQGXOJHQW IHHO ZKLOH WKH chocolate ice cream layer keeps it light and perfect for the season. If you’re a big fan of EURZQLHV j OD PRGH \RX ZLOO ORYH WKLV WUHDW With the combination of marshmallows, nuts, and chocolate, this cake is simply irresistible. You can make this ahead of time then store it in the freezer for up to a month or WZR XQWLO LWœV UHDG\ WR EH VHUYHG *LYH LW D WU\ and feel free to experiment with other ice FUHDP ÀDYRUV

TO CUT THE CAKE LIKE A PRO, dip a cake knife in hot water before slicing.

Makes 1 (7-inch) cake Prep Time 40 minutes, plus chilling and freezing time Baking Time 30 minutes FOR THE CHOCOLATE CAKE

Âź cup Dutch-processed cocoa powder Âź cup plus 3 tablespoons hot water ¤ VĂ•ÂŤ ÂŤÂ?Ă•Ăƒ Ă“ ĂŒ>LÂ?iĂƒÂŤÂœÂœÂ˜Ăƒ V>ÂŽi yÂœĂ•Ă€ ½ teaspoon baking powder ½ teaspoon baking soda Âź teaspoon salt Âź cup unsalted butter ½ cup plus 2 tablespoons sugar 1 large egg yolk from 1 large egg 1 teaspoon vanilla extract

ABOUT THE COLUMNIST

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

FOR THE ICE CREAM LAYER

2 cups all-purpose cream, chilled 4 cups rocky road ice cream Âź cup semisweet chocolate chips Âź cup mini marshmallows Âź cup walnuts

1 Make the chocolate cake: Grease >˜` yÂœĂ•Ă€ > Ă‡Â‡ÂˆÂ˜VÂ… ĂƒÂŤĂ€ÂˆÂ˜}vÂœĂ€Â“ ÂŤ>˜° ˆ˜i sides with parchment paper, leaving a 2-inch overhang. www.yummy.ph

22

May 2017

2 Preheat oven to 350°F. 3 Mix cocoa powder and hot water until well combined. Set aside. 4 -ˆvĂŒ yÂœĂ•Ă€] L>Žˆ˜} ÂŤÂœĂœ`iĂ€] L>Žˆ˜} soda, and salt into a bowl. Set aside. 5 ˜ ĂŒÂ…i LÂœĂœÂ? Âœv >˜ iÂ?iVĂŒĂ€ÂˆV “ˆĂ?iĂ€ wĂŒĂŒi` with the paddle attachment, cream butter and sugar on medium speed Ă•Â˜ĂŒÂˆÂ? ÂŤ>Â?i >˜` yĂ•vvĂž] >ĂŒ Â?i>ĂƒĂŒ x Â“ÂˆÂ˜Ă•ĂŒiĂƒ° Add egg and egg yolk one at a time, beating well and scraping after each addition. Add vanilla extract and mix until combined. At low speed, add dry ingredients alternately with cocoa mixture, starting with dry ingredients. 6 Pour into prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cake cool in the pan on a wire rack, then refrigerate for at least 1 hour. 7 Make the ice cream layer: Whip VĂ€i>“ Ă•Â˜ĂŒÂˆÂ? yĂ•vvĂž >˜` ĂƒĂŒÂˆvv ÂŤi>ÂŽĂƒ vÂœĂ€Â“° 8 Spread ice cream on top of cake layer. Top with chocolate chips, marshmallows, and walnuts. Spread whipped cream on top of ice cream. Make small peaks on the surface with the back of a spoon, if desired. 9 Freeze for at least 4 hours before unmolding, slicing, and serving.

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

ROCKY ROAD ICE CREAM CAKE

BY JOEY DE LARRAZABAL-BLANCO

ith summer in full swing and Mother’s Day just around the corner, you’ll surely attend lots of parties and potlucks. This is the season when I like to experiment with new dishes. This recipe is an amalgamation of several crab dip recipes I’ve come across, with a little something extra from me—I added aligue to give it richness! The great thing about this recipe is that you can adjust the ingredients according to your taste. Add more aligue for an extra decadent dip or use more lemon zest to cut the crab fat’s richness. Dial up the heat as much as you like! Experiment with your favorite chilies, hot sauces, and HYHQ $VLDQ FRQGLPHQWV OLNH 6ULUDFKD DQG JRFKXMDQJ , XVHG FD\HQQH SHSSHU EHFDXVH LW JLYHV KHDW ZLWKRXW LPSRVLQJ LWV ÀDYRU This is a great appetizer to serve at home or bring to a party. If you bring it somewhere, simply reheat it in an oven just until bubbly. What makes this recipe easy—and easy is always welcome when you’re a busy mom—is that you cook and serve it in just one dish. Happy Mother’s Day to all the mamas out there!

HOT CRAB DIP Serves 4 Prep Time 5 to 10 minutes Cooking Time 20 to 25 minutes

ALTHOUGH FRESH CRAB IS BEST,

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

using good canned crabmeat is a huge timesaver. I like using the Saravia Blue Crab brand because the crabs they use are caught, cooked, and canned locally, and are of excellent quality. Find it at the Salcedo Market on Saturdays.

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.

www.yummy.ph

23

May 2017

1 (225-gram) pack cream cheese 2 tablespoons mayonnaise ¼ cup sour cream 4 tablespoons bottled crab fat (aligue) 12 ounces canned crabmeat (we used Saravia Blue Crab) 1 cup grated cheddar cheese, divided lemon zest from half a lemon 6 green onions, chopped, plus more to garnish ½ teaspoon cayenne pepper salt and pepper 1 Preheat oven to 400°F. 2 Combine cream cheese, mayonnaise, sour cream, aligue, crabmeat, half the cheese, lemon zest, green onions, and cayenne pepper. Season with salt and pepper. Mix well. 3 Place mixture in a baking dish and top with the rest of the cheese. Bake in the preheated oven until bubbly and golden, about 20 to 25 minutes. 4 Garnish with extra green onions. Serve immediately, with crackers or melba toast.

30

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

Taco Lumpia Here’s a crunchy, addictive treat that combines Mexican and Filipino ƃCXQTU +VoU C IWCTCPVGGF JKV

Serves 4 Prep Time 20 minutes Cooking Time 10 minutes

250 grams ground beef 1 medium white onion, minced 3 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 cup shredded cabbage 3 tablespoons storebought taco seasoning (we used McCormick) white from 1 egg 16 (6x6-inch) lumpia wrappers 100 grams quick-melting cheese, sliced into ½-inch-thick sticks vegetable oil ½ cup store-bought salsa hot sauce and sour cream, to serve

PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPES AND STYLING: ZEE CASTRO-TALAMPAS.

1 Combine beef, onions, garlic, parsley, cabbage, taco seasoning, and egg white; mix well. 2 Lay a lumpia ÜÀ>««iÀ > y>Ì surface. Place 1 tablespoon beef mixture on the center then top with a cheese stick. Fold bottom and sides of the wrapper then roll tightly. Dab edges with water to seal. Repeat with the rest of the beef mixture. 3 Heat oil in a large pot over medium heat. Fry lumpia in batches until golden brown, about 6 to 8 minutes. Drain on a wire rack. Let cool for at least 2 minutes. Serve warm with salsa, hot sauce, and sour cream. www.yummy.ph

25

May 2017

Serves 4 Prep Time 15 minutes Cooking Time 10 minutes

2 tablespoons turmeric powder 1 tablespoon salabat mix Ó Ì>L ië à wà Ã>ÕVi ­patis) 2 cloves garlic, minced £ i` Õ Ü Ìi ] Vi` { ­£xä }À> ® « À V «Ã 1 tablespoon vegetable oil lemon wedges, to serve

FOR THE COCONUT RICE

Ó VÕ«Ã Ü Ìi À Vi ­Üi ÕÃi` Doña Maria Miponica) £¤ VÕ«Ã V> i` V V ÕÌ ½ teaspoon salt FOR THE BASIL SAUCE

£ V Ûi }>À V] V ««i` Î Ì>L ië à V ««i` L>à i>Ûià ΠÌ>L ië à wà Ã>ÕVi ­patis) 1 teaspoon sugar Õ Vi vÀ > v Ì £ i £ L À`½Ã iÞi V ­siling labuyo®] V ««i`

Turmeric Pork with Basil Sauce and Coconut Rice This Asian-style dish comes with a yummy sauce and rice steamed with coconut milk. The addition of a few extra KPITGFKGPVU ECP FGƂPKVGN[ yield delicious results!

www.yummy.ph

26

May 2017

1 Combine turmeric, salabat Ý] wà sauce, garlic, and onions in a bowl; Ý Üi ° Ƃ`` « À ] V >Ì Ü Ì ÝÌÕÀi] and marinate for a few minutes. Set aside. 2 i> Ü i] > i Ì i V V ÕÌ À Vi\ Combine all ingredients and 1 cup Ü>ÌiÀ > À Vi V iÀ° -Ìi> Õ Ì V i`° ­Ƃ`` Ài Ü>ÌiÀ] v ii`i`°® 3 > i Ì i L>à Ã>ÕVi\ L i > ingredients in a small bowl; mix well. Set aside. 4 i>Ì > «> ÛiÀ i` Õ i>Ì°

« À V «Ã v À { Ì x ÕÌià «iÀ à `i° -iÀÛi Ì Ü Ì V V ÕÌ À Vi] L>à Ã>ÕVi] > ` i Üi`}iÃ Ì i à `i°

Five-spice Pork and Pineapple Skewers Craving for Asian street food? Here’s a dish you can prep in a jiffy! The tasty spice mix pairs well with sweet and tangy pineapple slices.

Serves 2 to 3 Prep Time 15 minutes, plus marinating time Cooking Time 10 minutes

Ó Ì>L ië à wÛi ë Vi « Ü`iÀ Ó Ì>L ië à à Ã>ÕVi Ó Ì>L ië Ã Ã Þ Ã>ÕVi £ Ì>L ië Ûi}iÌ>L i xää }À> à « À Ã Õ `iÀ ­kasim), à Vi` Ì Þ Ì i VÕÌ Ì Ó V « iVià £ ­Óää }À> ® V> « i>«« i V Õ Ã] `À> i` Ã> Ì > ` «i««iÀ Ó Ì>L ië à V ««i` }Àii à ÃÌi> i` À Vi] Ì ÃiÀÛi

www.yummy.ph

27

May 2017

1 L i wÛi ë Vi « Ü`iÀ] à Ã>ÕVi] Ã Þ Ã>ÕVi] > ` > L Ü Æ Ý Üi ° ,iÃiÀÛi Ó Ì>L ië à v ÝÌÕÀi° 2 Ƃ`` « À Ì L Ü ] V >Ì Üi Ü Ì ÝÌÕÀi] > ` >À >Ìi v À > viÜ ÕÌið 3 / Ài>` « À Ì L> L à iÜiÀÃ] > ÌiÀ >Ì } Ü Ì « i>«« i V Õ Ã° ÀÕÃ Ü Ì ÀiÃiÀÛi` >À >`i° -i>Ã Ü Ì Ã> Ì > ` «i««iÀ° 4 *Ài i>Ì > V >ÀV > }À À > }Ài>Ãi` }À «> ÛiÀ i` Õ i>Ì° À à iÜiÀà v À Ó ÕÌið ÀÕÃ Ü Ì >À >`i] ÌÕÀ Ì V Ì i Ì iÀ à `i] > ` }À Õ Ì V i`] >L ÕÌ Î ÕÌið 5 -«À i Ü Ì }Àii à > ` ÃiÀÛi Ü Ì ÃÌi> i` À Vi°

Serves 4 Prep Time 15 minutes Cooking Time 15 minutes

350 grams penne pasta Îää }À> à V V i Ì } w iÌà Ã> Ì > ` «i««iÀ Ó Ì>L ië à LÕÌÌiÀ £ i` Õ Ü Ìi ] Vi` £ à > }Àii Li «i««iÀ] Ãii`i` > ` à Vi` £ à > Þi Ü Li «i««iÀ] Ãii`i` > ` à Vi` £ à > Ài` Li «i««iÀ] Ãii`i` > ` à Vi` Ó V Ûià }>À V] Vi` £ ­Óxä ® «>V > «ÕÀ« Ãi VÀi> £ Ìi>ë V>Þi i «i««iÀ ¤ VÕ« }À>Ìi` *>À iÃ> V iiÃi

1 «>ÃÌ> >VV À` } Ì «>V >}i ` ÀiVÌ Ã° À> > ` ÃiÌ >à `i° 2 -i>à V V i Ü Ì Ã> Ì > ` «i««iÀ° -i>À Õ Ì > ÃÌ V i`° Ƃ Ü Ì ÀiÃÌ v À > viÜ ÕÌið - Vi Ì L Ìi à âi` « iVið -iÌ >à `i° 3 i Ì LÕÌÌiÀ > «> ÛiÀ i` Õ i>Ì° ->ÕÌj à > ` Li «i««iÀÃ Õ Ì Ã vÌ° Ƃ`` }>À V > ` V Õ Ì vÀ>}À> Ì° 4 Ƃ`` V V i ] VÀi> ] > ` V>Þi i «i««iÀ° -VÀ>«i «> Ì Ãi L Ìà ÃÌÕV Ì Ì i L ÌÌ ° - iÀ Õ Ì V V i à V i` Ì À Õ} ° Ƃ`` V iiÃi° / Ãà «>ÃÌ>° -iÀÛi Ì°

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28

May 2017

Chicken Fajita Alfredo Pasta The pasta favorite gets a Mexican twist. Sprinkle lots of cheese on top to make it extra tasty!

This week's grocery list

Chicken with Kai-lan and Creamy Mustard Sauce

PRODUCE 4 medium white onions 1 head garlic 1 small head cabbage 300 grams Chinese broccoli (kai-lan) 1 small green bell pepper 1 small yellow bell pepper 1 small red bell pepper 1 bird's eye chili (siling labuyo) 1 lemon bunch of green onions bunch of basil bunch of parsley

Juicy chicken thighs and healthy kai-lan get a delicious coating of mustard sauce. It’s not a typical combination, but you’ll be surprised by how yummy it is!

STAPLES vegetable oil salt and pepper sugar soy sauce fish sauce (patis) white rice (we used Doña Maria Miponica) DAIRY 2 (250-ml) packs all-purpose cream 1 (113-gram) stick butter quick-melting cheese Parmesan cheese sour cream MEAT, POULTRY, AND FISH 800 grams chicken thigh fillets 4 (150-gram) pork chops 500 grams pork shoulder (kasim) 250 grams ground beef MISCELLANEOUS 16 (6x6-inch) lumpia wrappers 350 grams penne pasta 1 (200-gram) can pineapple chunks coconut milk Dijon mustard hot sauce hoisin sauce cayenne pepper five-spice powder turmeric powder taco seasoning salabat mix tomato salsa

Serves 4 Prep Time 15 minutes Cooking Time 15 minutes

1 tablespoon vegetable oil 2 cloves garlic, chopped 1 medium white onion, chopped xää }À> Ã V V i Ì } w iÌÃ 1 (250-ml) pack all-purpose cream 2 tablespoons Dijon mustard

www.yummy.ph

29

May 2017

300 grams Chinese broccoli (kai-lan), chopped into large pieces salt and pepper 1 Heat oil in a pan over medium heat. Sauté garlic and onions until fragrant. Cook chicken for 4 minutes per side. 2 Add cream and Dijon mustard. Add kai-lan and cook until wilted. Season with salt and pepper. 3 Transfer to a platter and serve hot.

Boracay’s best Can’t get enough of the white sand, good food, and fun vibe of the country’s top summer destination? Take the party to your kitchen with these recipes.

THE MENU Chori Sliders

PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPES AND FOOD STYLING: IDGE MENDIOLA. PROP STYLING: TRINKA GONZALES.

Four Cheese Pita Pizzas

CocoCalamansi Õvw Ã

MangoMelon Shake

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Peanut ButterBanana Shake May 2017

Chori Sliders

Here’s a new take on the famous chorizo burgers being sold along the side streets of the island. We added paprika mayonnaise and a colorful slaw VQ VJG UCPFYKEJ HQT GZVTC ƃCXQT 5GTXGU 6 to 8 Prep Time 20 minutes, plus chilling time Cooking Time 15 minutes FOR THE PAPRIKA MAYONNAISE

½ cup mayonnaise 1 teaspoon Spanish paprika 1 teaspoon sugar 1 teaspoon tomato ketchup salt

FOR THE CHORIZO PATTIES

500 grams ground pork 6 cloves garlic, grated 2 tablespoons Spanish paprika

1 teaspoon chili powder 1 teaspoon ground oregano 2 teaspoons salt 1 teaspoon ground black pepper 3 teaspoons sugar 3 tablespoons cane vinegar 1 tablespoon soy sauce

FOR THE MANGO-BELL PEPPER SLAW

1 medium red bell pepper 2 medium red onions, sliced thinly yià vÀ ¤ À «i > } ] VÕLi` 1 tablespoon chopped parsley leaves 1 tablespoon vegetable oil salt and pepper

vegetable oil 6 to 8 mini hamburger buns or dinner rolls, warmed 1 Make the paprika mayonnaise: Combine all ingredients in a bowl. Season to taste with salt. Set aside.

www.yummy.ph

32

May 2017

2 Make the chorizo patties: Combine all ingredients in a bowl; mix well. Cover and ÀivÀ }iÀ>Ìi v À Îä ÕÌiÃ Ì £ ÕÀ° 3 Make the mango-bell pepper slaw: À Li «i««iÀ ÛiÀ > «i y> i until charred. Let cool slightly then peel vv L >V i i` à ° ÃV>À` V Ài > ` Ãii`à then chop into small cubes. Combine bell pepper and remaining ingredients in a bowl. Season with salt and pepper. Set aside. 4 Form chorizo mixture into 6 to 8 patties. i>Ì Ûi}iÌ>L i > vÀÞ } «> ÛiÀ i` Õ i>Ì° *> vÀÞ «>ÌÌ ià L>ÌV ià until cooked and browned, about 1½ to Ó ÕÌià «iÀ à `i° À> «>«iÀ Ì Üi ð 5 Spread paprika mayonnaise on the L ÌÌ > v v > LÕÀ}iÀ LÕ ° / « Ü Ì chorizo patty and mango-bell pepper à >Ü° ÛiÀ Ü Ì Ì « LÕ > v° ,i«i>Ì Ü Ì remaining ingredients. Serve immediately.

Coco-Calamansi Muffins

A trip to Boracay isn’t complete without these bites! Makes 12 Prep Time 20 minutes Baking Time 20 to 22 minutes

½ cup vegetable oil 1 cup sugar 2 large eggs £¤ VÕ«Ã > «ÕÀ« Ãi y ÕÀ 1 cup desiccated coconut 1½ teaspoons baking powder ½ teaspoon salt 1 tablespoon calamansi zest ¾ cup canned coconut milk ¥ VÕ« vÀià calamansi juice

FOR THE TOPPING

2 tablespoons sugar 1 tablespoon calamansi zest 3 tablespoons desiccated or sweetened shredded coconut

Peanut ButterBanana Shake

Top it with whipped cream for an extra decadent treat! Serves 2 Prep Time 10 minutes 3 lakatan bananas 1 tablespoon chocolate syrup (we used Hershey’s) ¼ cup crunchy peanut butter ¼ cup milk 2 cups ice Whiz all ingredients in a blender. Adjust sweetness as needed. Pour into glasses and serve immediately.

Mango-Melon Shake Cool off with a refreshing concoction featuring summer’s sweetest fruits! Serves 2 Prep Time 15 minutes

yià vÀ £ À «i > } 1 cup melon cubes 2 tablespoons sugar ½ cup milk 2 cups ice

Whiz all ingredients in a blender. Adjust sweetness as needed. Pour into glasses and serve immediately.

www.yummy.ph

33

May 2017

1 Preheat oven to 350ºF. Line a 12-cup Õvw «> Ü Ì VÕ«V> i iÀð 2 Whisk oil, sugar, and eggs until creamy. 3 L i y ÕÀ] V V ÕÌ] L> } powder, salt, and zest in another bowl. 4 7 à y ÕÀ ÝÌÕÀi Ì i}} ÝÌÕÀi until well combined. Whisk in coconut milk and calamansi juice. 5 Make the topping: Combine all ingredients in a bowl. 6 Û `i L>ÌÌiÀ iÛi Þ > } Õvw cups. Sprinkle with topping. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool in pan v À x ÕÌið

Four Cheese Pita Pizzas

Get the summer party started with thin-crust pizzas loaded with four types of cheese! Serve them with spicy honey for drizzling. Makes 6 Prep Time 15 minutes Cooking Time 15 minutes 1 cup grated mozzarella cheese 1 cup grated Parmesan cheese Âź cup crumbled blue cheese 6 (6-inch) pieces thin pita, naan, or tortilla Âź cup vegetable oil 24 triangular or rectangular cheddar cheese slices parsley leaves, to garnish (optional)

ADD EXTRA FLAVOR TO YOUR PIZZA WITH THIS SIMPLE TRICK.

Combine vegetable oil, 6 cloves garlic, 1 teaspoon black peppercorns, and a pinch of salt in a saucepan. Simmer over low heat until fragrant, about 2 minutes. Use to brush your bread before adding toppings.

1 Combine mozzarella, Parmesan, and blue cheese in a bowl. Set aside. 2 Preheat a toaster oven. 3 Dock pita, naan, or tortilla with the tines of a fork. Brush with oil then top with cheese mixture. Place 4 cheddar cheese slices on top of each pizza. 4 Bake in the toaster oven until cheese is melted and top is slightly browned, about 3 to 4 minutes. Garnish with parsley leaves. Slice into triangles and serve immediately.

www.yummy.ph

34

May 2017

We know, we know—you love fried chicken. But have you thought about shaking things Õ« > L ̶ 7i } Ûi Þ Õ wÛi iÝV Ì } ÀiV «ià that will surely win you over! Photography by Aldwin Aspillera Recipes by Carina Guevara Galang Styling by Trinka Gonzalez

Brazilian Fried ChickeN PAGE 38

aiwanese Fried Chicken To kick things up a notch, add some fried basil leaves to the mix! Simply deep-fry fresh leaves in the same pan after frying the chicken. Serves 4 to 6 Prep Time 15 minutes, plus marinating time Cooking Time 20 minutes FOR THE MARINADE

1½ tablespoons light soy sauce 1 tablespoon beer ¦|8 Ìi>ë wÛi ë Vi « Ü`iÀ Î V Ûià }>À V] V ««i` w i Þ 1 egg £ Ìi>ë Ü Ìi «i««iÀ 2 tablespoons sugar 2 teaspoons salt

1 > i Ì i >À >`i\ Ý Ì }iÌ iÀ > }Ài` i Ìð Ƃ`` V V i Æ Ý Üi ° >À >Ìi] V ÛiÀi`] Ì i ÀivÀ }iÀ>Ì À v À Îä ÕÌiÃ Ì £ ÕÀ° 2 ,i Ûi vÀ ÀivÀ }iÀ>Ì À > ` >`` > v v Ì i « Ì>Ì ÃÌ>ÀV Æ Ý Üi ° 3 i>Ì > `ii«] i>ÛÞ L ÌÌ i` «> Õ Ì Ìi «iÀ>ÌÕÀi Ài>`à Îxäc > `ii« vÀÞ Ì iÀ iÌiÀ° * >Vi Ì i ÀiÃÌ v Ì i « Ì>Ì ÃÌ>ÀV > « >Ìi° Ài`}i V V i ÃÌ>ÀV ° ÀÞ Õ Ì } `i LÀ Ü > ` V i` Ì À Õ} ] >L ÕÌ n Ì £ä ÕÌið ­ À V V i vÀÞ } Ì «Ã] ÌÕÀ Ì «>}i Ç{°® 4 À> «>«iÀ Ì Üi ð 5 > i Ì i /> Ü> iÃi Ãi>à }\ Ý > }Ài` i ÌÃ Ì }iÌ iÀ° / >ÃÌ > `ÀÞ «> ÛiÀ i` Õ Ü i>Ì Õ Ì vÀ>}À> Ì° -«À i Ãi>à } vÀ i` V V i ° -iÀÛi iÝÌÀ> Ãi>à } Ì i à `i° -iÀÛi i` >Ìi Þ°

£ Ü i V V i ] VÕÌ Ì n « iVià Ô|³ VÕ« ÃÜiiÌ « Ì>Ì ÃÌ>ÀV Ûi}iÌ>L i ] Ì `ii« vÀÞ FOR THE TAIWANESE SEASONING

£ Ì>L ië Ü Ìi «i««iÀ ¥ Ìi>ë wÛi ë Vi « Ü`iÀ 2 teaspoons salt ¥ Ìi>ë VÕÀÀÞ « Ü`iÀ

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37

May 2017

Korean Fried Chicken The next time you crave for sticky, tasty fried chicken, you don’t need to head out to a fast-food joint. You can make this popular favorite right in your own kitchen.

Brazilian Fried Chicken To make crunchy minced garlic, simply mince eight cloves of garlic and fry in three tablespoons olive oil over medium heat just until lightly brown. Serves 4 to 6 Prep Time 15 minutes, plus marinating time Cooking Time 30 minutes juice from 2 limes £ Ì>L ië Þi Ü ÕÃÌ>À` Ó Ì>L ië à Ã> Ì] ` Û `i` £ Ì>L ië }À Õ ` «i««iÀ] ` Û `i` 1 whole chicken, cut into 8 pieces £ VÕ« > «ÕÀ« Ãi y ÕÀ 1 cup cornmeal or 1 cup VÀÕà i` V À y> ià 1 teaspoon sweet paprika Ûi}iÌ>L i ] Ì `ii« vÀÞ ¼ cup toasted garlic chips or fried minced garlic 1 Ý i Õ Vi] ÕÃÌ>À`] £¤ Ì>L ië à Ã> Ì] > ` Ó Ìi>ë à «i««iÀ > L Ü ° Ƃ`` chicken and marinate at room temperature v À Îä ÕÌiÃ Ì £ ÕÀ° 2 Ý y ÕÀ] V À i> ] «>«À >] > ` Ì i ÀiÃÌ v Ì i Ã> Ì > ` «i««iÀ > Ì iÀ L Ü ° Drain chicken from marinade then place V V i Ì i y ÕÀ ÝÌÕÀi° Ý Üi Ì V >Ì V V i V « iÌi Þ° 3 i>Ì Ûi}iÌ>L i > > `ii«] i>ÛÞ L ÌÌ i` «> Õ Ì Ìi «iÀ>ÌÕÀi Ài>`à Îxäc > `ii« vÀÞ Ì iÀ iÌiÀ° - > i vv iÝViÃà y ÕÀ vÀ V V i > ` `ii« vÀÞ « iVià L>ÌV ià > ` V V i à V i` Ì À Õ} ] >L ÕÌ n Ì £Ó ÕÌið Ì ÛiÀVÀ Ü` Ì i «> ° ­ À V V i vÀÞ } Ì «Ã] ÌÕÀ Ì «>}i Ç{°® À> V V i «>«iÀ Ì Üi ð 4 -«À i }>À V vÀ i` V V i > ` ÃiÀÛi i` >Ìi Þ°

Serves 3 to 6 Prep Time 15 minutes, plus chilling time Cooking Time 30 minutes { Ìi>ë à y> Þ Ãi> Ã> Ì] ` Û `i` Ô|³ cup plus ¼ cup cornstarch £ Ìi>ë L> } « Ü`iÀ] ` Û `i` 1 kilo chicken wings Ûi}iÌ>L i ] Ì `ii« vÀÞ Ô|³ VÕ« > «ÕÀ« Ãi y ÕÀ Ô|³ VÕ« Vi V ` Ü>ÌiÀ Ô|³ VÕ« Û ` >] ÀÕ ] À > Þ ÃÌÀ } > V FOR THE SWEET CHILI SAUCE

{ Ì>L ië à } V Õ > } Ó Ì>L ië Ã Ã Þ Ã>ÕVi 1 teaspoon lemon juice £ Ì>L ië À Vi Ü i Û i}>À Î «>V i` Ì>L ië à `>À LÀ Ü ÃÕ}>À £ Ì>L ië Vi` }>À V 1 teaspoon grated ginger £ Ì>L ië ÃiÃ> i 1 L i Ó Ìi>ë à Ã> Ì] ¥ VÕ« V À ÃÌ>ÀV ] > ` ¤ Ìi>ë L> } « Ü`iÀ > >À}i L Ü Æ Ý Üi ° Ƃ`` V V i > ` Ì ÃÃ Ì V >Ì Üi ° - > i vv iÝViÃà LÀi>` } and transfer chicken to a wire rack set on top v > L> } «> ° ,ivÀ }iÀ>Ìi] Õ V ÛiÀi`] v À >Ì i>ÃÌ Îä ÕÌià À ÛiÀ } Ì° ­/ Ã Ü i « > i Ì i L>ÌÌiÀ >` iÀi Ì Ì i V V i °® 2 i>Ì > `ii«] i>ÛÞ L ÌÌ i` «> Õ Ì Ìi «iÀ>ÌÕÀi Ài} ÃÌiÀà Îxäc > `ii« vÀÞ Ì iÀ iÌiÀ° 3 L i Ì i ÀiÃÌ v Ì i V À ÃÌ>ÀV > ` L> } « Ü`iÀ] y ÕÀ] > ` Ì i ÀiÃÌ v Ì i Ã> Ì > >À}i L Ü Æ Ý Üi ° Ƃ`` Ü>ÌiÀ > ` Û ` >Æ Ü Ã Õ Ì Ã Ì ° ­ à ÃÌi VÞ Ã Õ ` Li i > Ì «> V> i L>ÌÌiÀ° Ƃ`` Õ« Ì Ó Ì>L ië à Ü>ÌiÀ v L>ÌÌiÀ Ã Ì Ì V °® 4 « V V i L>ÌÌiÀ > ` vÀÞ L>ÌV iÃ Õ Ì V i` Ì À Õ} ] >L ÕÌ n ÕÌið À> «>«iÀ Ì Üi ð ­ À V V i vÀÞ } Ì «Ã] Ãii «>}i Ç{°® 5 > i Ì i ÃÜiiÌ V Ã>ÕVi\ L i > }Ài` i Ìà > ` Ü Ã Üi ° ­Ƃ`` Õ« Ì Ó Ì>L ië à Ü>ÌiÀ v Ã>ÕVi Ã Ì Ì V °® 6 / Ãà V V i Ã>ÕVi À ÃiÀÛi Ã>ÕVi Ì i à `i°

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May 2017

uscan Fried Chicken A symphony of herbs and spices gives this version an extra special touch. Serve it with a hearty potato salad on the side. Serves 4 to 6 Prep Time 15 minutes, plus marinating time Cooking Time 30 minutes 1 whole chicken, cut into 8 pieces ¦|³ cup lemon juice, plus lemon wedges, to serve 2 cloves garlic, minced £ Ìi>ë y> Þ Ãi> Ã> Ì] « Õà Ài to season vÀiÃ Þ }À Õ ` L >V «i««iÀ ¤ Ìi>ë `À i` À Ãi >ÀÞ ¤ Ìi>ë `À i` Ì Þ i ¦|8 teaspoon ground cinnamon ¦|8 Ìi>ë vÀiÃ Þ }À>Ìi` ÕÌ i} Ûi}iÌ>L i ] Ì `ii« vÀÞ £ VÕ« > «ÕÀ« Ãi y ÕÀ { i}}Ã] Li>Ìi 1 L i V V i ] i Õ Vi] }>À V] Ã> Ì] «i««iÀ] À Ãi >ÀÞ] Ì Þ i] V > ] > ` ÕÌ i} > L Ü ° >ÃÃ>}i ë ViÃ Ì V V i ° >À >Ìi] V ÛiÀi`] Ì i ÀivÀ }iÀ>Ì À v À £ ÕÀ° 2 i>Ì £¤ V ià > i>ÛÞ L ÌÌ i` «> Õ Ì Ìi «iÀ>ÌÕÀi Ài} ÃÌiÀà ÎÇxc > `ii« vÀÞ Ì iÀ iÌiÀ° * >Vi y ÕÀ > ` i}}à Ãi«>À>Ìi à > Ü L Ü Ã° 3 À> V V i vÀ >À >`i° Ài`}i V V i y ÕÀ] à > i vv iÝViÃÃ] Ì i ` « i}}Ã Ì V >Ì] > Ü } iÝViÃÃ Ì `À « vv° ÀÞ V V i L>ÌV iÃ Õ Ì } `i LÀ Ü > ` V i` Ì À Õ} ] >L ÕÌ £x ÕÌið ­ À V V i vÀÞ } Ì «Ã] Ãii «>}i Ç{°® 4 Drain chicken on paper towels then ÌÀ> ÃviÀ Ì > Ü Ài À>V ° -«À i Ü Ì Ã> Ì° -iÀÛi Ü Ì i Üi`}iÃ Ì i à `i°

Korean Fried Chicken PAGE 38

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May 2017

uscan Fried Chicken PAGE 38

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May 2017

Miso Honey-glazed Fried Chicken Sweet and savory, this chicken dish will get you hooked! Feel free to use boneless chicken nuggets, too. And don’t forget to serve it with bowls of steamed rice. Serves 4 to 6 Prep Time 15 minutes Cooking Time 30 minutes FOR THE MISO-HONEY GLAZE ½ cup miso (shinshu miso) ½ cup honey ½ cup sake ¼ cup mirin 2 teaspoons Japanese soy sauce 1 teaspoon grated ginger 1 to 2 teaspoons garlic chili pepper sauce (optional) freshly ground black pepper 3 teaspoons cornstarch, dissolved in 1 tablespoon water canola oil, to deep-fry 1 kilo bone-in chicken pieces (drumstick, thighs, breast, and wings) salt and freshly ground black pepper 2 large eggs, beaten with 1 tablespoon water Ó VÕ«Ã > «ÕÀ« Ãi y ÕÀ] Ãi>Ã i` Ü Ì salt and freshly ground black pepper

1 Make the miso-honey glaze: Combine miso, honey, sake, ½ cup water, mirin, soy sauce, ginger, and garlic chili pepper sauce, if using, in a saucepan over medium-low heat. Simmer for about 5 minutes and stir to combine. Season to taste with pepper. Add cornstarch and cook until mixture thickens, about 1 minute. Set aside and keep warm. 2 Heat 2 inches oil in a deep, heavybottomed pan until temperature registers 300°F on a deep-fry thermometer. 3 Pat chicken dry. Season with salt and pepper. Working in batches, dip chicken in i}} Ì i `Ài`}i y ÕÀ] à > } vv iÝViÃð

« i}} > ` `Ài`}i y ÕÀ >}> ° ÀÞ chicken, turning once, until golden and almost cooked through, about 5 to 7 minutes. (For chicken frying tips, see page 74.) Drain on paper towels. 4 Heat oil to 350°F. Fry chicken again until crisp, about 2 to minutes. Drain on paper towels then transfer to a large bowl. 5 Drizzle with half of the glaze and toss to coat, adding more as needed. Transfer to a serving dish and serve remaining glaze on the side, if desired. www.yummy.ph

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May 2017

F R E S H -Õ iÀ Ã Ì i «iÀviVÌ Ãi>Ã Ì i>Ì } Ì > ` À } Ì° Õi Õ« i> Ì Þ «À Ìi ] V ` ` iÃ] > ` Ì i vÀià iÃÌ vÀÕ Ìà > ` Ûi}iÌ>L iÃ Ì Ü ° / i L Õö 9 Õ Ü ½Ì ii` ÕV Ì i > Ì ÌV i Ì > i Ì iÃi LÀ } Ì Ã> >`Ãt

Watermelon, Mango, and Cucumber Salad Take advantage of fruits in season to give your dishes OCZKOWO ƃCXQT 9G RCKTGF sweet mangoes and juicy watermelon with cucumber CPF OKPV HQT C HTWKV[ ƂGUVC Serves 3 to 4 2TGR 6KOG 20 minutes FOR THE DRESSING

6 tablespoons calamansi juice 2 teaspoons bagoong Balayan 1½ teaspoons honey pinch of chili y> ià ­ «Ì > ® 2 cups seeded and cubed watermelon yià vÀ Ó À «i > } iÃ] sliced into half-moons Ó i` Õ VÕVÕ LiÀÃ] sliced into thin ribbons £ w }iÀ V ­siling pangsigang®] Ãii`i` and minced 1 bird’s eye chili ­siling labuyo®] Ãii`i` > ` à Vi` ­ «Ì > ® Ì i>ÛiÃ] Ì }>À à 1 > i Ì i `ÀiÃà }\ Ý Ì }iÌ iÀ > }Ài` i Ìð 2 >ÀivÕ Þ Ì ÃÃ Ì }iÌ iÀ Ü>ÌiÀ i ] > } iÃ] VÕVÕ LiÀ] V iÃ] > ` `ÀiÃà } > >À}i L Ü ° >À Ã Ü Ì Ì° -iÀÛi V `°

2JQVQITCRJ[ D[ *>ÌÀ V >ÀÌ Àià 4GEKRGU D[ i -> Ì Ã } Food styling by Paulynn

> } Ƃv>L i

Cold Soba and Seared Tuna with Avocado Sesame Dressing Protein, carbs, vegetables, healthy fat—you’ve got all the food groups in one Japanese-inspired dish. Serves 2 to 3 Prep Time 15 minutes, plus marinating time Cooking Time 15 minutes

1 (200-gram) ¾- to 1-inch-thick piece sashimi-grade tuna 200 grams dry soba noodles

FOR THE MARINADE

FOR THE AVOCADO DRESSING

1 tablespoon sesame oil 1 tablespoon soy sauce 1½ teaspoons mirin 1 teaspoon calamansi juice ¼ teaspoon grated ginger ¼ teaspoon minced garlic 1 teaspoon brown sugar freshly ground black pepper

yià vÀ £ à > >Û V>` 2 tablespoons plain yogurt or mayonnaise 1 tablespoon sesame oil 1 teaspoon soy sauce 1 to 2 teaspoons calamansi juice ¼ teaspoon grated ginger

2 tablespoons butter 1 cup julienned carrots ½ cup cored and sliced red and green bell peppers ½ cup sliced red radish (thin rounds) ¼ cup thinly sliced leeks (white and light green parts only) 1½ cups shredded purple cabbage black sesame seeds, to garnish 1 Make the marinade: Mix all }Ài` i Ìð * ÕÀ ÛiÀ ÌÕ > > ` >À >Ìi] V ÛiÀi`] Ì i refrigerator for about 20 minutes.

2 Cook soba according to package directions. Drain and rinse in ice-cold water. Set aside. 3 > i Ì i >Û V>` `ÀiÃà }\ Purée ingredients in a blender. Loosen mixture with 1 to 2 tablespoons water, if needed. Adjust seasoning to taste. Refrigerate until ready to use. 4 i>Ì LÕÌÌiÀ > ÛiÀÞ Ì «> ° Sear tuna, about 30 seconds to 1 minute per side. Slice tuna into ¼-inch-thick pieces. 5 ƂÀÀ> }i Ûi}iÌ>L iÃ Ì « v soba noodles. Top with seared ÌÕ > à Við À ââ i Ü Ì >Û V>` dressing and garnish with black sesame seeds.

TO EXTRACT 5#/2#.1- ,7+%' boil sampalok in water for 15 minutes or until peel is soft. Put sampalok in a strainer set on top of a bowl and press with a wooden spoon. Juice will drip into the bowl.

>Ă€i “ˆ˜Vi`° -ĂŒĂ€>ˆ˜ Ă•ĂƒÂˆÂ˜} > w˜i sieve. Adjust seasoning to taste. 2 Boil 4 cups water. Add Ă“ ĂŒi>ĂƒÂŤÂœÂœÂ˜Ăƒ Ăƒ>Â?ĂŒ° œœŽ ĂƒÂ…Ă€ÂˆÂ“ÂŤ for about 1 minute or until halfVœœŽi`° /Ă€>Â˜ĂƒviĂ€ ĂŒÂœ > LÂœĂœÂ?° 3 /ÂœĂƒĂƒ ĂƒÂ…Ă€ÂˆÂ“ÂŤ ˆ˜ ĂŽ ĂŒ>LÂ?iĂƒÂŤÂœÂœÂ˜Ăƒ dressing, just enough to coat. ­/Â…i ĂƒÂ…Ă€ÂˆÂ“ÂŤ ĂœÂˆÂ?Â? VÂœÂ˜ĂŒÂˆÂ˜Ă•i ĂŒÂœ VœœŽ in the acid of the dressing.) 5CXQT VJG ĆƒCXQTU QH 6JCKNCPF KP VJG ENCUUKE RTCYP CPF RQOGNQ UCNCF 9G CFFGF XGTOKEGNNK 4 /Âœ>ĂƒĂŒ VÂœVÂœÂ˜Ă•ĂŒ œ˜ > `ÀÞ ÂŤ>˜ PQQFNGU HQT C DKV QH JGHV CPF C VCOCTKPF DCUGF FTGUUKPI HQT C DTKIJV VCPI[ RWPEJ until golden brown. Set aside. 5 In the same pan, heat ÂŁ ĂŒÂœ Ă“ w˜}iĂ€ V…ˆÂ?ˆiĂƒ ­siling Ă›i}iĂŒ>LÂ?i œˆÂ?° œœŽ ÂœÂ˜ÂˆÂœÂ˜Ăƒ Ă•Â˜ĂŒÂˆÂ? Ă“ vĂ€iĂƒÂ… ÂŽ>vwĂ€ Â?ˆ“i Â?i>Ă›iĂƒ Serves 3 to 4 pangsigangÂŽ] ĂƒÂ?ˆVi` ĂŒÂ…ÂˆÂ˜Â?Ăž golden brown. Set aside. 2 teaspoons sesame oil Prep Time 30 minutes ­Ă€iÂ“ÂœĂ›i Ăƒii`Ăƒ ˆv ĂžÂœĂ• Ăœ>Â˜ĂŒ 6 -Âœ>ÂŽ sotanghon in hot water Cooking Time 10 minutes less heat) for about 15 minutes or until 300 grams medium shrimp, ÂŁ LÂˆĂ€`½Ăƒ iĂži V…ˆÂ?ˆ ­siling labuyo), VœœŽi`° Ă€>ˆ˜ ĂœiÂ?Â?° peeled and deveined FOR THE DRESSING ĂƒÂ?ˆVi` ĂŒÂ…ÂˆÂ˜Â?Ăž 7 /ÂœĂƒĂƒ sotanghon, pomelo, ½ cup unsweetened grated 4 tablespoons palm sugar or ÂĽ VĂ•ÂŤ ĂƒĂŒÂœĂ€i‡LÂœĂ•}Â…ĂŒ VœœŽi` >˜` V…ˆÂ?ˆiĂƒ ĂŒÂœ}iĂŒÂ…iĂ€° Ă€ÂˆââÂ?i or desiccated coconut light brown sugar Ăƒ>Â?ĂŒi` ĂƒÂŽÂˆÂ˜Â‡ÂœÂ˜ ÂŤi>Â˜Ă•ĂŒĂƒ with enough dressing to Âź cup vegetable oil ÂŤÂˆÂ˜VÂ… Âœv V…ˆÂ?ˆ y>ÂŽiĂƒ chopped green onions, coat noodles. { VÂ?ÂœĂ›iĂƒ }>Ă€Â?ˆV] VÂ…ÂœÂŤÂŤi` w˜iÂ?Ăž ÂŁ Ă€i` œ˜ˆœ˜] ĂƒÂ?ˆVi` ĂŒÂ…ÂˆÂ˜Â?Ăž to garnish 8 -ÂŤĂ€ÂˆÂ˜ÂŽÂ?i ĂœÂˆĂŒÂ… ĂŒÂœ>ĂƒĂŒi` VÂœVÂœÂ˜Ă•ĂŒ] 200 grams sotanghon Ă”|Âł cup fresh sampalok ž cup cilantro (wansoy), torn peanuts, fried onions, and green 1 large pomelo, peeled, juice (see tip) ÂŁ vĂ€iĂƒÂ… ÂŽ>vwĂ€ Â?ˆ“i Â?i>v] “ˆ˜Vi` ÂœÂ˜ÂˆÂœÂ˜Ăƒ° /ÂœÂŤ ĂœÂˆĂŒÂ… ĂƒÂ…Ă€ÂˆÂ“ÂŤ >˜` segmented, and cut into 6 tablespoons `Ă€ÂˆââÂ?i ĂœÂˆĂŒÂ… Â“ÂœĂ€i `Ă€iĂƒĂƒÂˆÂ˜}] ˆv 1½-inch pieces wĂƒÂ… Ăƒ>Ă•Vi ­patis) 1 >ÂŽi ĂŒÂ…i `Ă€iĂƒĂƒÂˆÂ˜}\ *Ă•Ă€ji >Â?Â? needed. Garnish with cilantro Ăˆ ĂƒĂŒ>Â?ÂŽĂƒ Â?i“œ˜}Ă€>ĂƒĂƒ ingredients in a blender until >˜` “ˆ˜Vi` ÂŽ>vwĂ€ Â?ˆ“i Â?i>v° (white and light green parts Â?i“œ˜}Ă€>ĂƒĂƒ >˜` ÂŽ>vwĂ€ Â?ˆ“i Â?i>Ă›iĂƒ -iÀÛi ˆ““i`ˆ>ĂŒiÂ?Ăž° œ˜Â?ގ] ĂƒÂ?ˆVi` `ˆ>}œ˜>Â?Â?Ăž

Shrimp and Pomelo Sotanghon Salad

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May 2017

Tomato and Mushroom Salad For an added boost of nutrition, place the tomatoes on a bed of shredded kale. Serves 3 to 4 Prep Time 10 minutes Cooking Time 5 minutes

¥ VÕ« y>Ì i>v «>ÀÃ iÞ À fresh basil ¼ cup cubed feta cheese

FOR THE DRESSING

1 Make the dressing: Whisk together honey, vinegar, mustard, and 2 tablespoons water in a bowl. Season with salt and pepper. Pour olive oil in a slow, steady stream, whisking continuously. Set aside. 2 Heat oil in a pan over low heat. Sauté garlic until golden brown and a bit soft. Increase i>Ì Ì i` Õ } > ` >``

2 teaspoons honey 2 tablespoons balsamic vinegar 1 teaspoon mustard salt and pepper ½ cup olive oil 2 tablespoons vegetable oil 3 cloves garlic, peeled and sliced 100 grams fresh button or shiitake mushrooms, sliced thinly salt and pepper 400 grams assorted tomatoes (we used cherry, native, and salad tomatoes), sliced into rounds

mushrooms. Season with salt and pepper. Sauté until mushrooms are lightly browned, about 5 minutes. Set aside. 3 Arrange tomatoes on a plate. Pour mushrooms over. Top with parsley or basil and feta cheese. Drizzle with dressing.

Don’t let the blazing heat stop you from whipping up something tasty. Turn to fuss-free food on sticks to help you get the job done!

Thai Beef Skewers PAGE 48

Photography by Michael Angelo Chua Recipes and food preparation by Lhas Alvarez Styling by Idge Mendiola

Chicken and Bacon Skewers with Rum-Cola Glaze

Get the summer party started with all-American barbecue sticks! Don’t worry about the rum—the alcohol will cook off as you grill. Serves 4 Prep Time 8 minutes, plus marinating time Cooking Time 1 to 1½ hours FOR THE MARINADE ¼ cup tomato ketchup 2 tablespoons chopped garlic 2 tablespoons chopped white onions ¾ cup dark rum 1 cup cola (we used Coke) 2 teaspoons chili powder (optional) salt and pepper 200 grams bacon strips 500 grams chicken thigh w iÌÃ] VÕÌ Ì L Ìi à âi « iVià 1 cup sliced canned or fresh pineapples ¼ cup vegetable oil

FOR THE GRILLED CORN 4 corn cobs, boiled 2 tablespoons butter, melted salt and pepper -«> à «>«À > ­ «Ì > ® 1 Make the marinade: Combine all ingredients in a saucepan ÛiÀ i` Õ i>Ì° À } Ì > L ° ÜiÀ i>Ì > ` à iÀ until syrupy, about 30 minutes to £ ÕÀ° -iÌ >à `i Ì V ° 2 Roll a bacon strip then thread Ì > L>ÀLiVÕi ÃÌ V ° Ì Õi threading with chicken, ending Ü Ì > « i>«« i à Vi° ,i«i>Ì Ü Ì Ài > } }Ài` i Ìð * ÕÀ marinade over skewers and refrigerate, covered, for 1 to Ó ÕÀð

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3 Heat a griller or a grill pan ÛiÀ i` Õ } i>Ì° ÀÕà skewers with oil then grill until cooked, about 4 to 6 minutes «iÀ à `i° 4 Make the grilled corn: Grill corn until slightly charred, about Ó Ì Î ÕÌià «iÀ à `i° ÀÕÃ Ü Ì LÕÌÌiÀ° -i>Ã Ü Ì Ã> Ì] «i««iÀ] > ` «>«À >] v Õà }° 5 -iÀÛi à iÜiÀÃ Ü Ì }À i` V À Ì i à `i°

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May 2017

Vietnamese Grilled Fish Skewers

Chicken Satay Grilled Jerk Shrimp

*CPMGTKPI HQT C NKIJV [GV Ć‚NNKPI meal? Make a noodle bowl VQRRGF YKVJ Ć‚UJ UMGYGTU Spice things up with these KPURKTGF D[ VJG TGHTGUJKPI shrimp skewers loaded with ĆƒCXQTU QH 8KGVPCO %CTKDDGCP ĆƒCXQT )Q CJGCF and skewer on some mangoes 5GTXGU 4 and pineapples, too! Prep Time 8 minutes, plus marinating time 5GTXGU 4 Cooking Time 5 to 7 minutes Prep Time 8 minutes 500 grams blue marlin (or any wÀ“‡yiĂƒÂ…i` wĂƒÂ…ÂŽ ĂƒĂŒi>ÂŽĂƒ] VĂ•ĂŒ into 1-inch cubes ½ cup sliced leeks (1-inch pieces) Âź cup vegetable oil sweet chili sauce, to serve FOR THE MARINADE { ĂŒi>ĂƒÂŤÂœÂœÂ˜Ăƒ wĂƒÂ… Ăƒ>Ă•Vi ­patis) 2 teaspoons grated garlic 2 teaspoons sugar 3 teaspoons chopped lemongrass (white part only) 2 teaspoons grated turmeric 2 teaspoons grated ginger 1 teaspoon chopped bird’s eye chilies (siling labuyo, optional) (14 6*' 8+'60#/'5' 011&.'5 { VĂ•ÂŤĂƒ VœœŽi` y>ĂŒ] ĂœÂˆ`i rice noodles 2 tablespoons peanut oil 2 teaspoons chopped basil, plus extra leaves to garnish 1 teaspoon chopped bird’s eye chilies (siling labuyo, optional), plus extra to garnish salt and pepper 1 /Â…Ă€i>` wĂƒÂ… VĂ•LiĂƒ ÂœÂ˜ĂŒÂœ barbecue sticks then skewer leek pieces at the ends. Set aside. 2 Make the marinade: Combine all ingredients in a bowl; “ˆĂ? ĂœiÂ?Â?° *ÂœĂ•Ă€ ÂœĂ›iĂ€ wĂƒÂ… >˜` refrigerate, covered, for 30 minutes. 3 Make the Vietnamese noodles: Toss all ingredients together. Divide among bowls. 4 Heat a griller or a grill pan over medium heat. Brush skewers with oil then grill until cooked, about 2 to 3 minutes per side. 5 *Â?>Vi wĂƒÂ… ĂƒÂŽiĂœiĂ€Ăƒ œ˜ ĂŒÂœÂŤ Âœv noodles. Garnish with basil and chilies. Serve with sweet chili sauce on the side.

Cooking Time 5 to 6 minutes

FOR THE SPICE RUB 1 teaspoon ground allspice Ÿ teaspoon ground cloves Ÿ teaspoon ground cinnamon Ÿ teaspoon ground nutmeg 1½ teaspoons dried thyme 1 tablespoon garlic powder 1½ teaspoons sugar ½ teaspoon ground ginger 2 teaspoons salt ½ teaspoon black pepper 2 teaspoons onion powder 1 teaspoon ground cayenne pepper ½ teaspoon ground paprika 500 grams medium shrimp, peeled 2 saba bananas, peeled, sliced on the diagonal, and fried Ÿ cup vegetable oil (14 6*' /#0)1 5#.5# 2 cups cubed ripe mangoes Ÿ cup sliced red onions ½ cup cooked corn kernels 2 tablespoons olive oil salt and pepper 1 Make the spice rub: Combine all ingredients in a bowl. Add shrimp and toss until well coated. 2 Thread shrimp onto metal skewers or barbecue sticks, ending with banana slices. 3 Make the mango salsa: Toss all ingredients in a bowl. Set aside. 4 Preheat a griller or a grill pan over medium-high heat. Brush skewers with oil then grill until cooked, about 2 to 3 minutes per side. 5 Serve shrimp skewers with mango salsa on the side.

It’s hard to beat the classic 5QWVJGCUV #UKCP OKZ QH RGCPWV sauce and grilled chicken with VJCV UKIPCVWTG UOQM[ ĆƒCXQT 6T[ WUKPI DGGH CPF RQTM VQQ 5GTXGU 4 Prep Time 10 minutes, plus marinating time Cooking Time 6 to 8 minutes 500 grams chicken breast wÂ?Â?iĂŒĂƒ] ĂƒÂ?ˆVi` ĂŒÂ…ÂˆÂ˜Â?Ăž Âź cup vegetable oil steamed rice, to serve FOR THE MARINADE 2 tablespoons grated fresh turmeric 2 tablespoons chopped garlic 1 tablespoon chopped red onions 2 teaspoons grated fresh ginger 2 tablespoons chopped lemongrass (white part only) 4 teaspoons brown sugar 2 tablespoons lemon juice 4 teaspoons vegetable oil 1 teaspoon soy sauce 3 tablespoons chunky peanut butter salt and pepper (14 6*' 5+&' 5#.#& 1 cup sliced tomatoes 1 cup sliced cucumbers Âź cup sliced red onions 2 teaspoons lemon juice 1 teaspoon vegetable oil salt and pepper 1 teaspoon chopped cilantro (wansoy) 1 Thread chicken pieces onto barbecue sticks. Set aside. 2 Make the marinade: Combine all ingredients in a food processor and purĂŠe to a paste. Season to taste with salt and pepper. Pour marinade over chicken and refrigerate, covered, for 4 to 6 hours. 3 Make the side salad: Toss all ingredients in a bowl. Set aside. 4 Preheat a griller or a grill pan over medium heat. Brush chicken with oil then grill until cooked, about 2 to 3 minutes per side. 5 Garnish chicken satay with cilantro, if desired. Serve with side salad and steamed rice.

Thai Beef Skewers

.GV C JCPFHWN QH JGTDU CPF pantry staples bring you to VJG UWPP[ UVTGGVU QH 6JCKNCPF 5GTXGU 4 Prep Time 8 minutes, plus marinating time Cooking Time 8 to 10 minutes 300 grams beef sirloin, sliced thinly ½ cup sliced red or green bell peppers (1-inch squares) Âź cup vegetable oil 1 bunch leeks, washed and roots removed cilantro (wansoy), to garnish FOR THE MARINADE Ă“ ĂŒ>LÂ?iĂƒÂŤÂœÂœÂ˜Ăƒ /Â…>ˆ wĂƒÂ… Ăƒ>Ă•Vi 1½ teaspoons chopped garlic 1 teaspoon chopped scallions 2 teaspoons chopped cilantro (wansoy) 2 tablespoons lemon juice 2 teaspoons sugar (14 6*' 5+&' 5#.#& 1 cup sliced tomatoes 1 cup sliced cucumbers Ă“ ĂŒi>ĂƒÂŤÂœÂœÂ˜Ăƒ wĂƒÂ… Ăƒ>Ă•Vi ­patis) 2 teaspoons lemon juice 1 teaspoon vegetable oil ½ teaspoon chopped cilantro (wansoy) ground black pepper 1 Thread beef and bell peppers onto barbecue sticks. Set aside. 2 Make the marinade: Combine all ingredients in a bowl; mix well. Pour marinade over beef and refrigerate, covered, for 10 to 15 minutes. 3 Make the side salad: Toss all ingredients in a bowl. Set aside. 4 Preheat a griller or a grill pan over medium-high heat. Brush skewers with oil then grill until cooked, about 3 to 4 minutes per side. Grill leeks until slightly charred, about 1 minute per side. 5 Garnish Thai beef skewers with cilantro, if desired, and serve with grilled leeks and side salad.

STICK ’EM UP!

Vietnamese Grilled Fish Skewers

MAKE STANDOUT SKEWERS BY FOLLOWING THESE TIPS:

PAGE 48

CHOOSE THE RIGHT SKEWER. Heavier meats such as chicken, beef, and pork require thicker and sturdier sticks. It’s best to use metal ones for these, but thick wooden ones will do, too. Fish, shrimp, and other Ãi>v ` Ü Ü À w i Ü Ì bamboo or thinner wooden sticks. SOAK BEFORE USING. Immerse your wooden and bamboo skewers in a bowl of water for 30 minutes right before using them. This will keep them from burning while you grill. COAL IS COOL. Grilling over charcoal will >`` iÝÌÀ> y>Û À Ì Þ ÕÀ skewers. (Crisp burnt ends are always welcome!) Preheat your griller to medium-high heat before use. While cooking, constantly check your coals to see if they’re too hot or are already spent. If you can’t grill over coal, invest in a thick, heavy-bottomed grill pan that you can use indoors, over a stove. IT’S ALL IN THE CUT. The size of your meat chunks plays an important role in achieving the perfect skewer. First, choose meat that has the right amount of fat so the sticks remain moist and tender. Second, make sure the pieces are the same size so that they w à V } >Ì Ì i Ã> i time. Finally, oil your meat before grilling to keep it from sticking to the grill. ADD COLOR AND TEXTURE. Don’t be afraid to add vegetables and fruits to your skewers. Try eggplant, whole chilies, and zucchini; watermelon, peaches, and lemon wedges. Mushrooms and tofu are great additions, too. Just remember that fruits and vegetables cook more quickly than meat, so place them at the skewers’ ends, where they’re exposed to the least amount of heat. www.yummy.ph

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May 2017

Moroccan Beef Skewers

These meaty logs are loaded YKVJ ĆƒCXQT VJCPMU VQ C spectrum of spices. Pair them YKVJ YCTO RKVC CPF C ICTNKE yogurt sauce. 5GTXGU 4 Prep Time 8 minutes, plus marinating time %QQMKPI 6KOG 6 to 8 minutes Âź cup olive oil 500 grams ground beef 3 tablespoons chopped white onions 1 tablespoon chopped parsley ½ teaspoon ground cayenne ½ teaspoon ground cinnamon 1 teaspoon ground paprika Âź teaspoon ground ginger Âź teaspoon ground turmeric ½ teaspoon ground cumin ½ teaspoon ground coriander salt and pepper 1 cup quartered red onions 1 cup quartered tomatoes FOR THE TOMATO AND BELL PEPPER SALAD 1½ cups sliced tomatoes 1 cup sliced red bell peppers ÂŚ|8 cup sliced red onions 2 teaspoons chopped parsley 3 tablespoons olive oil 2 tablespoons lemon juice salt and pepper 1 Preheat oven to 350ÂşF. Switch to broiler option if available, or place rack on the topmost rung. Grease a baking sheet with oil. 2 Combine beef, onions, parsley, and spices in a bowl; mix well. Season with salt and pepper. Allow to rest for 10 minutes. 3 Thread an onion quarter onto each metal skewer or thick barbecue stick. Take about ½-cup portions of the beef mixture and shape into logs. Skewer logs with barbecue sticks and reshape. Thread a tomato quarter on each end.

4 Place beef skewers on baking sheet then brush with oil. Broil in the preheated oven for 6 to 8 minutes or until cooked. (Alternatively, you can grill the skewers on a grill pan or a charcoal grill.) 5 Make the tomato and bell pepper salad: Toss all ingredients together. Set aside. 6 Garnish skewers with parsley, if desired. Serve tomato and bell pepper salad on the side.

www.yummy.ph

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May 2017

Û Ìi Þ ÕÀ vÀ i `à ÛiÀ v À > iÝ V> ë Ài` wiÃÌ>° -iÀÛi Õ« Ì iÃi Ì>ÃÌÞ Ì>V à v À > ÌÀÕ Þ ÌiÀÀ wV «>ÀÌÞt

Photography by Aldwin Aspillera Recipes and Styling by ° ÀÕâ

Chicken Teriyaki Tacos Tacos al Pastor

Shrimp Ceviche Tacos

www.yummy.ph

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May 2017

Shrimp Ceviche tacos

Tacos al Pastor

1 kilo small shrimp, peeled and deveined zest and juice from 6 limes 2 small white onions, V ««i` w i Þ ½ cup cilantro (wansoy), chopped roughly, plus more to garnish 1 tablespoon tomato ketchup 1 teaspoon hot sauce 1 tablespoon extra virgin olive oil 1½ teaspoons sea salt È Ì n à > y ÕÀ tortillas, warmed

FOR THE PINEAPPLE SALSA

1 Mix shrimp, lime zest and juice, onions, cilantro, ketchup, hot sauce, olive oil, and sea salt until well combined. Cover and refrigerate for 15 to 20 minutes. 2 * >Vi ViÛ V i Ü>À y ÕÀ Ì ÀÌ >ð / « Ü Ì Ài V > ÌÀ ] if desired. Serves 4 to 8.

Baja-style Fish Tacos

2 tablespoons vegetable oil 2 cups fresh pineapple chunks ½ cup roughly chopped fresh mint ½ cup roughly chopped cilantro (wansoy) 1 medium white onion, chopped roughly zest and juice from 1 lime salt FOR THE SPICE MIX

1 teaspoon cayenne pepper 2 tablespoons hot paprika 7 cloves garlic, crushed and peeled ¾ cup distilled white vinegar 1 medium white onion, chopped roughly 1 cup unsweetened pineapple juice 1 clove 1 bay leaf 1 teaspoon coriander seeds 1 teaspoon ground cumin 1 teaspoon ground oregano ½ teaspoon black peppercorns 1½ tablespoons sea salt 2 tablespoons annatto seeds (atsuete) 1 kilo pork shoulder (kasim), cut into ¾-inch slices 1 tablespoon vegetable oil È Ì n à > y ÕÀ tortillas, warmed 1 Make the pineapple salsa: Heat oil in a medium grill pan over medium-high heat. Grill pineapple for 3 to 4 minutes per side or until caramelized on both sides. Allow to cool then chop into ½-inch pieces. Mix grilled pineapple, mint, cilantro, onion, and lime zest and juice until well combined. Season with salt. 2 Make the spice mix: Whiz all ingredients in a blender until smooth. 3 Combine spice mix and pork until pork is well coated. Cover and refrigerate for 6 hours or up to overnight.

4 Heat oil in a medium grill pan over medium-high heat until smoking. Grill pork for 7 to 8 minutes per side, or until cooked through and charred around the edges. Cut pork into ¼-inch-thick pieces. 5 Place about ¼ cup grilled « À > Ì ÀÌ >° / « Ü Ì £ Ì 2 tablespoons pineapple salsa. Serve warm. Serves 4 to 8.

Chicken Teriyaki TacRV FOR THE CHICKEN TERIYAKI

1 kilo skinless, boneless chicken thighs ½ cup store-bought teriyaki marinade (we used Kikkoman) 1 thumb-sized piece ginger, peeled and sliced thinly 3 cloves garlic, crushed and peeled 1 teaspoon sesame oil 2 tablespoons brown sugar vegetable oil FOR THE SPICY MAYO SLAW

¾ cup Japanese mayonnaise ½ cup rice wine vinegar 1 teaspoon sesame oil 2 tablespoons Sriracha 1 head cabbage, shaved thinly È Ì n à > y ÕÀ tortillas, warmed 1 Make the chicken teriyaki: Mix all ingredients except oil until well combined. Cover and refrigerate for 4 hours or up to overnight. 2 Heat oil in a medium grill pan over medium-high heat. Grill chicken for 4 to 6 minutes per side or until charred and cooked through. Set aside. Keep warm. 3 Make the spicy mayo slaw: Mix together mayonnaise, vinegar, sesame oil, and Sriracha until well combined. Add cabbage and toss well. 4 Cut chicken into bite-sized pieces and place about ¼ cup i>V Ì ÀÌ >° / « Ü Ì Ã« VÞ slaw. Serve warm. Serves 4 to 8.

Baja-style ȱVh tacoV FOR THE SAUCE

Ô|³ cup sour cream ¦|³ cup mayonnaise zest and juice from 1 lime 1 tablespoon hot sauce £ Ì>L ië w i Þ V ««i` cilantro (wansoy) salt and pepper £ VÕ« > «ÕÀ« Ãi y ÕÀ 1 cup ice-cold soda water 1 tablespoon vodka (optional) £ Ü Ìi wà w iÌà ­Üi used cream dory), sliced into 2-inch-wide pieces 1 teaspoon chili powder ½ teaspoon cumin vegetable oil, to deep-fry È Ì n à > y ÕÀ tortillas, warmed 1 head cabbage, à Ài``i` w i Þ 1 Make the sauce: Mix all ingredients until well combined. Season to taste with salt and pepper. Set aside. 2 Ý y ÕÀ] à `> Ü>ÌiÀ] > ` vodka in a medium bowl until thick and smooth. Season with salt and pepper. Set aside. 3 -i>à wÃ Ü Ì V « Ü`iÀ] cumin, salt, and pepper. Set aside. 4 Heat 3 inches vegetable oil in a large, heavy-bottomed pot until temperature reads 350°F on > `ii« vÀÞ Ì iÀ iÌiÀ° « wà in batter, allowing excess to drip vv° ÀÞ wÃ Ì v À 4 to 6 minutes or until golden brown and crispy. Drain on paper towels. 5 * >Vi wà > Ì ÀÌ >° / « Ü Ì 1 to 2 tablespoons sauce and a handful of cabbage. Serve warm. Serves 4 to 8.

A TASTE FOR

ADVENTURE Let your taste buds lead you to your next destination! This handy guide will help you discover some of the tastiest eats from around the world.

Produced by Anna Felipe

Waikiki, the beachfront neighborhood in Honolulu.

WHEN IN HAWAII,

INDULGE YOUR SWEET TOOTH AT:

HAWAII

THE SWEET LIFE

Olowalu Fruit and Juice Stand

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Açai bowl

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PHOTOGRAPHS COURTESY OF WRITERS.

First-time visitors will be happy to know... WKDW PDQ\ +DZDLLDQ GLVKHV DUH TXLWH VLPLODU WR )LOLSLQR IRRG 7KH\ KDYH VZHHW EDUEHFXHV WKHLU RZQ YHUVLRQ RI kinilaw DQG HYHQ 3RO\QHVLDQ VW\OH lechon 7KH\ ORYH VHDIRRG DQG DUH YHU\ SURXG RI WKHLU IUHVK ORFDO SURGXFH

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OLOWALU FRUIT AND JUICE STAND It will remind you of the fruit stalls along the roads to />}>ĂžĂŒ>Ăž° 9ÂœĂ• ĂœÂœÂ˜½ĂŒ Â“ÂˆĂƒĂƒ ÂˆĂŒpÂˆĂŒ½Ăƒ >˜ ÂœÂ?` ĂŒĂ€Ă•VÂŽ ĂœÂˆĂŒÂ… > Ă›iÀÞ VÂœÂ?ÂœĂ€vĂ•Â? façade. Stop by to check out ĂŒÂ…i vĂ€iĂƒÂ… Â?ÂœV>Â? ÂŤĂ€Âœ`Ă•VipÂ?iÂ“ÂœÂ˜Ăƒ the size of your hand and fresh “>V>`>“ˆ>Ăƒ >ĂŒ > ĂƒĂŒi>Â?° œ˜½ĂŒ forget to get a fresh smoothie made from a combination of the tropical fruits of Hawaii. Olowalu Juice Stand on Facebook LEODA’S KITCHEN AND PIE SHOP This restaurant is located right next to Olowalu Fruit and Juice Stand, and offers the best banana pudding pie in Maui. Ă•ĂŒĂŒiÀÞ] y>ÂŽĂž VĂ€Ă•ĂƒĂŒ ĂœÂˆĂŒÂ… > VĂ€i>“Þ wÂ?Â?ˆ˜}Âś 9iĂƒ] ÂŤÂ?i>Ăƒit www.leodas.com

Food trucks along the North Shore of Oahu

The best way to describe food in Hawaii is...

ULULANI’S HAWAIIAN SHAVE ICE A throwback to your childhood `>ĂžĂƒ Âœv i˜Â?ÂœĂžÂˆÂ˜} y>Ă›ÂœĂ€i` ˆVi ĂŒĂ€i>ĂŒĂƒ] ĂŒÂ…ÂˆĂƒ ĂƒÂŤÂœĂŒ ĂƒÂ…>Ă›iĂƒ ĂŒÂ…i ˆVi ĂƒÂœ w˜iÂ?Ăž] ĂžÂœĂ•½` ĂŒÂ…ÂˆÂ˜ÂŽ ĂžÂœĂ• ĂœiĂ€i eating ice cream. Try their lilikoi (passionfruit) syrup and top it off with the condensed milk mixture and haupia (coconut pudding). www.ululanishawaiian shaveice.com

Poke bowls

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An insider trick I recommend is...

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Get more out of your food trip to Hawaii by...VLWWLQJ GRZQ E\ WKH EDU DQG FKDWWLQJ ZLWK WKH EDULVWDV DQG VHUYHUV WR DVN IRU WKHLU UHFRPPHQGDWLRQV 7KH\ÂśOO EH KDSS\ WR KHOS \RX DQG PLJKW HYHQ VHUYH \RX VRPHWKLQJ H[WUD VSHFLDO $OVR NHHS LQ PLQG WKDW $PHULFDQ SRUWLRQV DUH ODUJH VR LI \RXÂśUH WUDYHOLQJ ZLWK D JURXS LWÂśV EHVW WR GLQH IDPLO\ VW\OH 7KLV ZD\ \RX JHW WR WU\ PRUH LWHPV RQ WKH PHQX www.yummy.ph

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May 2017

LEONARD’S BAKERY /Â…iĂž ĂƒiÀÛi `iÂ?ˆVÂˆÂœĂ•Ăƒ malasadaspwÂ?Â?i` `ÂœĂ•}Â…Â˜Ă•ĂŒĂƒ introduced to Hawaii by the Portuguese plantation ˆ““ˆ}Ă€>Â˜ĂŒĂƒ° Â…ÂœÂœĂƒi vĂ€ÂœÂ“ Ă›>˜ˆÂ?Â?>] chocolate, and haupia (coconutwÂ?Â?i`ÂŽ] ÂœĂ€ ĂŒĂ€Ăž ĂŒÂ…iÂˆĂ€ ĂƒÂŤiVˆ>Â? Â“ÂœÂ˜ĂŒÂ…Â?Ăž y>Ă›ÂœĂ€ Â?ˆŽi ÂŤ>ĂƒĂƒÂˆÂœÂ˜vĂ€Ă•ÂˆĂŒ° Each malasada is coated in sugar, cinnamon sugar, or li hing (plum powder). Eat them ĂœÂ…ÂˆÂ?i ĂŒÂ…iĂž½Ă€i vĂ€iĂƒÂ…t www.leonardshawaii.com/ malasadas MADRE CHOCOLATE ÂœV>ĂŒi` ˆ˜ œ˜œÂ?Ă•Â?Ă•½Ăƒ Chinatown, this is an awardwinning artisanal bean-to-bar chocolate shop that also hosts chocolate-making demos. Try their hibiscus chocolate L>Ă€pÂˆĂŒ½Ăƒ `>ÀŽ ĂœÂˆĂŒÂ… yÂœĂ€>Â? Â˜ÂœĂŒiĂƒ° www.madrechocolate.com

MEXICO CITY

WHEN IN MEXICO CITY,

BEST BITES Preview features and copy editor and La Chinesca co-owner Jae de Veyra Pickrell gives a rundown of must-eats in this bustling city.

From street-food stalls that specialize in only one kind of taco to some of the World’s 50 Best restaurants, Mexico City—or DF (short for Distrito Federal), as it’s known to locals—will give you plenty to explore. Food tours are a no-brainer way to acquaint yourself with DF. Taco crawls and market tours will conveniently introduce you to the breadth of what this city KDV WR R̆HU ZLWKRXW WKH EXUGHQ RI hours of research and frantic Google Mapping. Club Tengo Hambre (www.clubtengohambre.com) and Eat Mexico (www.eatmexico.com) R̆HU FXVWRPL]DEOH WRXUV WKDW FDQ EH planned around what you’re looking for. Let the pros introduce you to what they think is best across the city; from there you’ll be introduced to the basics, then you can explore further based on what you’ve discovered. Before your trip, I suggest you do your research way ahead of time. There are plenty of online resources that crack the surface of this foodobsessed city. Eater and Chowhound are my go-tos. Save everything on Google Maps before you go. “Starâ€? your destinations so that you can see where your stops are located, then you can visit clusters in one go. This is especially helpful when planning your itinerary; and in case your meal plans fall through when you’re there, a quick glance can give you backup options nearby, stat. Don’t be afraid to get your hands dirty! Some of the most delicious, satisfying treats I had in the city LQFOXGH WKH VLPSOH DQG XQD̆HFWHG tuna tostada from Contramar (which inspired our tuna tostada at La Chinesca); al pastor tacos from El Huequito (it’s all about the crunchy bits sliced from the trompo); campechano tacos with chicharrĂłn prensado from El Jarocho (a salty meat hodgepodge perfect for taco-loving carnivores); a blue corn tlacoyo with squash blossoms and quesillo from a street vendor outside the Mercado MedellĂ­n; a sweet and tart fruit called tuna (green prickly pear)

MAKE A STOP AT THESE RESTAURANTS:

TAQUERIA EL TURIX I thoroughly enjoyed their cochinita pibil taco: Slow-roasted pulled pork marinated in Seville oranges and achiote, a corn tortilla dipped in meaty juices, and a sharp smothering of red onions. El Turix is located in the upscale Polanco neighborhood, but draws in its crowd from all over. EL HIDALGUENSE A meal here should make it to your itinerary. Their lamb barbacoa is imperative: It’s wrapped in maguey leaves and roasted over an open y>“i ˆ˜ ĂŒÂ…i ÂœĂœÂ˜iĂ€½Ăƒ Ă€>˜VÂ… outside of DF, and driven all the way to the city. Pro tip: Go for breakfast to avoid lines (they open at 7 a.m.) and have the house soup, made from the juices of the barbacoa that have seeped during transport. And order plenty of tortillas! Go for the sesos (brains), too.

El Huequito

Restaurante Nicos's guacamole

Tuna with chili powder

that I encountered thrice—raw in a market stall, dusted with chili powder by a street vendor, and served plain in the dessert course at 3XMRO DQG D VWUDZEHUU\ DQG PH]FDO cocktail from Maximo Bistrot (which I’ve recreated many times at home). While the capital makes for a great base while visiting the country, the other regions of Mexico are well worth the detours, too. Am I planning a return trip? Absolutely! , ZRXOG GH¿QLWHO\ ORYH WR UHWXUQ WR 2D[DFD WR VWRFN XS RQ PH]FDO DQG other regional treats. Oaxaca alone deserves another feature! www.yummy.ph

Barbacoa from El Hidalguense

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May 2017

RESTAURANTE NICOS Fergus Henderson ate just a few tables away from ours during lunch, and Ruth Reichl waxed poetic about the guacamole prepared tableside. The chef is a proponent of the slow-food movement. Save this for a long, leisurely lunch so you can methodically go through the extensive menu of classic Mexican dishes. PUJOL Chef Enrique Olvera has helped shine the spotlight on Mexican food again, thanks to his restaurant’s elegant and cosmopolitan take on local cuisine. Go for the tasting menu and don’t miss out on the much lauded baby corn with costeùo chile mayonnaise and chicatana ant. Another must-try is their famous mole dish, which is composed of two thick ladles of mole— one new, the other cooked for a thousand days.

Raohe Street Night Market

WHEN IN TAIPEI, EAT AT THESE TOP SPOTS:

DA WAN This is one of the best yakiniku joints I’ve been to! They know their meat really well and can cook it to perfection. Order the A11 steak: Cooked over charcoal three times, the result is a perfect medium-rare with the fat beautifully rendered. ADDICTION AQUATIC DEVELOPMENT /Â…ÂˆĂƒ wĂƒÂ… “>ÀŽiĂŒ ÂˆĂƒ Ăƒi>vœœ` paradise in the heart of Taipei. The grocery section offers fresh sushi and bento boxes, while the restaurant rows are lined with sushi bars, seafood spots, hot-pot joints, and charcoal-grill restaurants that serve a variety of seafood and meat cooked on the spot.

TAIPEI

EAT YOUR WAY AROUND THE CITY Eliza Antonino, founding and managing partner of The Moment Group, which runs Din Tai Fung, 8 Cuts, and more, lists everything you need to try in Taiwan’s capital.

What makes Taipei an aw esome food destination? From quick bites at street-side stalls to hours-long dinners at chef’s tables, and everything in between, there’s something in Taipei for visitors who travel to eat. You don’t need to break the bank to eat well here. The night markets will give you a taste of the city’s famed street eats. Ready to splurge? Taipei is also home to a number of high-end establishments that have landed on the list of Asia’s best restaurants.

What’s the one food trend that’s w orth trying there? The farm-to-table concept is best experienced in Taiwan. The country is blessed with rich and fertile land, clean water, and a productive climate

A11 Steak

that grows some of the best produce in the world. Most of the restaurants are staunch advocates of using fresh local ingredients.

What must-eat dish should be part of your food trip? Xiao Long Bao! Din Tai Fung (said to be the birthplace of the world’s best soup dumplings) is the top place to JHW \RXU ÂżOO²WKH IRRG TXDOLW\ is consistent and the service is impeccable. I suggest you head to the Ă€DJVKLS EUDQFK LQ 7DLSHL RU WR WKH Xinyi branch, the original store where it all started.

out Shoraku and order their Fugu 6KLUDNR )XJX LV SX̆HU ¿VK ZKLOH shirako is, well, I’ll just let you google it. Served aburi-style, the dish has a QLFH JULOOHG ÀDYRU WKDW JLYHV ZD\ WR creamy, buttery, and melt-in-yourmouth goodness.

What's your favorite find from the night market? Try the pepper pork bun at the Raohe 6WUHHW 1LJKW 0DUNHW²FULVS\ DQG FKHZ\ RQ WKH RXWVLGH DQG ÂżOOHG ZLWK tender, juicy meat. It’s an irresistible treat that locals line up for.

Any insider tips?

What's the best food gift to bring home? Look for mullet roe or

Taiwan is said to have the best Japanese restaurants outside of Japan, and I couldn’t agree more! Check

bottarga at the airport. The smoky, HDUWK\ DQG VDOW\ ÀDYRU RI WKHVH ¿VK eggs goes so well with steamed rice.

Takoyaki

Meat skewers www.yummy.ph

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May 2017

Xiao Long Bao

RAOHE STREET NIGHT MARKET If you have time to visit just one night market, make it this one. Come with an empty stomach— you’ll want to try all the food stalls here! Aside from the pepper pork buns, my favorites are the torched beef cubes, takoyaki, grilled Taiwanese sausage, and fried milk. MALA YUANYANG HOTPOT The best hot-pot buffet I have ever tried! The choices for seafood, hot-pot balls, meats, vegetables, and noodles are generous. The buffet even offers draft beer and Häagen-Dazs ice cream. A meal here is best enjoyed with a large group. ICE MONSTER This is my go-to for the best shaved-ice treat. >`i ĂœÂˆĂŒÂ… ˜œ >Ă€ĂŒÂˆwVˆ>Â? ingredients, the dessert y>Ă›ÂœĂ€Ăƒ >Ă€i ĂƒÂŤÂœĂŒ œ˜] ĂœÂ…ÂˆÂ?i the consistency is so soft and creamy. It’s like biting into a cloud!

What makes Istanbul a food destination to add to your bucket list?

ISTANBUL

WORTH EVERY VISIT Writer Pauline Suaco Juan tells us why she can’t get enough of the Turkish capital.

View of the Galata Tower from the ferry

They have sophisticated, creative chefs who push the boundaries of Turkish cuisine. Mikla (www. miklarestaurant.com), Turkey’s highest rated restaurant (number 51 on the World’s Best list), helmed by Turkish-Finnish chef Mehmet GĂźrs, is reinventing the Anatolian kitchen. More satisfying for me, though, are spots along small streets and narrow alleys, which serve home-cooked meals featuring recipes that have been handed down from generation to generation. Istanbul is a street-food SDUDGLVH DQG \RX FDQ HDW \RXU ÂżOO from food carts to markets to little storefronts. Culinary Backstreets (www.culinarybackstreets.com) has catalogued and collected the stories of these unsung cooks, designating “Culinary Backstreets Superheroâ€? to those with the most fanatical following. You can try these bites via a food tour from Istanbul Eats (www.istanbuleats. com), which will give you an overview of how Istanbulites eat.

How w ould you describe the food scene there? You will be spoiled for choice in Istanbul, especially when you start sampling regional Turkish cuisine. There’s so much food and not enough time! I was there three times last year, and was not able to eat my way through my list. There’s a strong cafÊ and tea culture, and people enjoy dining out. They take full advantage of the Bosphorus view, and there are many rooftop bars and restaurants.

What’s the one foodrelated experience you shouldn’t miss out on? Brunch! Try Van Khavalti Evi (www.facebook.com/ VanKahvalti), which serves up breakfast, Kurdish-style: kavut ZKHDW Ă€RXU ZLWK KRQH\ DQG walnuts), jaji (yogurt and cottagecheese spread), cheese (feta, herbed, braided), toasted gozleme FUHSHV ÂżOOHG ZLWK FKHHVH RU PHDW kaymak (clotted cream), menemen (scrambled eggs with tomatoes or suçuk or sausage), butter, jams, olives, tomatoes, cucumbers, and bread.

What’s the best w ay to make the most out of a food trip to Istanbul? Keep an open mind because 7XUNLVK FXLVLQH XVHV D ORW RI R̆DO spices, and unfamiliar ingredients. Also, Turkish vendors can be quite pushy. Don’t be pressured into buying, especially in the Spice Bazaar, where Turkish Delight is sold by weight and not by piece—be careful with the nutty ones; they’re much heavier! If you’re there with a tour group, opt to come back at a later time, preferably in the afternoon when the tours are done.

WHEN IN TURKEY, $4+0) *1/' 6*'5' FOOD GIFTS:

TURKISH DELIGHT (41/|Ä´'-'4%+ %#('4 '41. (www. sekercicafererol.com).

Turkish Delight at the Spice Market

Sahlep

Honeycomb, kaymak, and simit

Pickle juice

$#-.#8# (41/ -#4#-²; )¸..¸1).7 (www.karakoygulluoglu. com), widely touted as the best in the city. With only one shop, they retain the original family recipe. They package the dessert especially for travel. I’m a purist; I love the classic pistachio. My kids, however, can’t get enough of the chocolate-dipped ones. 911& 41#56'& %1(('' $'#05 (41/ -747-#*8'%+ 074+ 612.#4 (www. kurukahvecinuritoplar.com). 4#-+] ĂŒÂ…i >Â˜ÂˆĂƒi‡y>Ă›ÂœĂ€i` liquor that is the national drink of Turkey. Try Beylerbeyi, which is triple distilled.

Tea time at KarakÜy Gßllßoglu Street-side kokoreç

The best things to eat in Istanbul are: Kaymak, which is normally eaten during breakfast and made fresh daily. It is Turkish clotted cream PDGH E\ VNLPPLQJ WKH FUHDP R̆ ERLOHG ZDWHU EX̆DOR PLON , couldn’t get enough of it—on strawberries, or on the traditional twisted bread called simit, or drizzled with honeycomb. Dondurma, traditional Turkish ice cream made with orchid tubers called sahlep, which makes it extra thick. Make it your mission to seek out artisanal ones. For a

,úNHPEH PDGH ZLWK WULSH DQG kellepaça (made with lamb KHDG DQG IHHW ZKLFK DUH ERWK FRQVLGHUHG KDQJRYHU IRRG 7KH\ DUH VRXSV XVXDOO\ RUGHUHG DIWHU D QLJKW RI SDUW\LQJ LQ WKH ZHH KRXUV of the morning.

TXLFN ¿[ WU\ WKH SLVWDFKLR ÀDYRU in Mado. Sahlep D KRW GULQN VHUYHG RQO\ during the winter. Originating in the Ottoman court, it is made with orchid roots, dusted with cinnamon, DQG WDVWHV OLNH YLVFRXV DOPRQG PLON

Balik-ekmek JULOOHG ÂżVK XVXDOO\ PDFNHUHO VDQGZLFKHV 7KH\ÂśUH VHUYHG RQ ERDWV RQ WKH *ROGHQ Horn. Try one before boarding a ferry in EminĂśnĂź and wash it down with salgam D SLFNOH MXLFH PDGH IURP FDUURWV DQG WXUQLSV

Kokoreç. It is made of roastedRQ D VSLW ODPE LQWHVWLQHV WKDW DUH ZUDSSHG DURXQG ODPE VZHHWEUHDGV ,W LV WKHQ FKRSSHG DQG JULOOHG ZLWK WRPDWRHV DQG VSLFHV DQG HDWHQ DV a sandwich.

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May 2017

52+%'5 like smoky isot ÂŤiÂŤÂŤiĂ€ y>ÂŽiĂƒ] ÂˆÂ˜ĂŒiÂ˜Ăƒi black or pink peppercorns, fragrant cumin, piquant >Ă€>ĂƒÂ…Â‡ÂŤiÂŤÂŤiĂ€ y>ÂŽiĂƒ] and tangy sumac. I also stock up on rose tea, dried chamomile, cinnamon sticks, star anise, and cardamom pods. 0765 #0& &4+'& (47+65 FROM KOZ in the Kadikoy market. Try the pistachios, almonds, walnuts, hazelnuts, and unsulphured `Ă€Âˆi` >ÂŤĂ€ÂˆVÂœĂŒĂƒ >˜` w}Ăƒ°

6'# 5'65 #0& *#0& FORGED SKEWERS for home grillers from Kutucular Caddesi, right on the outskirts of the spice market. They make for pretty gifts, and are sold at more reasonable prices than in the Grand Bazaar.

WHEN IN LA,

LOS ANGELES

DIVERSE AND EXCITING Get to know Southern California’s vibrant food scene with writer Regine Rafael’s top tips.

DINE IN:

GJELINA It’s the epitome of California cool—from the ambience right down to the food. With everything vĂ€ÂœÂ“ Ă›ÂˆLĂ€>Â˜ĂŒ >˜` y>Ă›ÂœĂ€vĂ•Â? vegetable dishes to hefty pizzas, every meal is always ĂƒÂŤiVĂŒ>VĂ•Â?>Ă€° œ˜½ĂŒ ĂŒÂ…ÂˆÂ˜ÂŽ ĂŒĂœÂˆVi >LÂœĂ•ĂŒ }iĂŒĂŒÂˆÂ˜} > ĂƒÂŤÂœĂŒ >ĂŒ ĂŒÂ…i VÂœÂ“Â“Ă•Â˜>Â? ĂŒ>LÂ?i\ /Â…i ÂŤÂ?>Vi ÂˆĂƒ >Â?Ăœ>ĂžĂƒ ÂŤ>VÂŽi`t

Huckleberry Doughnut

SQIRL Âœ vÂœĂ€ ĂŒÂ…iÂˆĂ€ Ă•LÂˆÂľĂ•ÂˆĂŒÂœĂ•Ăƒ brioche toast topped with > Â“ÂœĂ•Â˜` Âœv Ă€ÂˆVÂœĂŒĂŒ> >˜` jam. Categorized as “new

>Â?ˆvÂœĂ€Â˜Âˆ> VœœŽˆ˜}]Âť ĂŒÂ…i VÂ…ivĂƒ Â…iĂ€i ÂŤÂ?>Ăž >Ă€ÂœĂ•Â˜` ĂœÂˆĂŒÂ… ĂŒiVÂ…Â˜ÂˆÂľĂ•iĂƒ Â?ˆŽi fermentation, dehydration, ÂŤÂˆVÂŽÂ?ˆ˜}] >˜` ÂŤĂ€iĂƒiĂ€Ă›ÂˆÂ˜}] Ă€iĂƒĂ•Â?ĂŒÂˆÂ˜} ˆ˜ y>Ă›ÂœĂ€Ăƒ >˜` ĂŒiĂ?ĂŒĂ•Ă€iĂƒ ĂŒÂ…>ĂŒ >Ă€i ˆ˜VĂ€i`ˆLÂ?Ăž Ă•Â˜ÂˆÂľĂ•i°

Al Pastor Tacos

The LA food scene isn’t complete without...specialty FR̆HH 7KHUH DUH QRWDEOH FR̆HH shops everywhere: Blue Bottle, Intelligentsia, Two Guns Espresso, *R *HW œ(P 7LJHU DQG * % &R̆HH just to name a few. Stop by for a delicious pour over and bring KRPH D IHZ EDJV RI KDUG WR ¿QG FR̆HH EHDQV

Egg Slut

LA is a food destination worth visiting because...of its diversity. You won’t run out of options for authentic global food (think Asian, African, European, and South American) and for casual FKHDS HDWV WKDW DUH WRWDO ÀDYRU bombs. The next best thing it has going for it is easy access to stellar ingredients—California cuisine uses fresh local produce that’s abundant all year round. Plus, there are many innovative chefs who are willing to take risks and often succeed!

Don’t leave this city without trying...the Egg Slut from Grand Central Market (because who doesn’t love a good egg sandwich?), the Huckleberry Doughnut at Sidecar Doughnuts (when eaten fresh, it’s absolutely mind-blowing!), Al Pastor Tacos from El Flaming Taco Truck (you can’t go to LA and not eat tacos— they’re some of the tastiest, most authentic tacos in the US), and Indian and Pakistani food from Al Noor (the best garlic naan).

Avocado toast

Make a stop at...

Little Tokyo and the Arts District, both in downtown LA. Go to Little Tokyo for some of the best Japanese restaurants all tucked away in a quaint strip. The Arts District is home to cozy spots like plantbased restaurant CafĂŠ Gratitude, local bakery Breadlounge, and Italian gem Bestia. It has an amazing craft-beer scene, too, with must-try spots like Angel City Brewery and Mumford Brewing Company.

A great way to spend a weekend in LA is...visiting a farmer’s market. There’s one in almost every neighborhood and they’re the best sources of local produce and artisanal eats. Smorgasburg LA, in particular, is a weekly Sunday market that happens in downtown LA and is the ultimate foodie heaven. There, you’ll discover exciting new food purveyors who showcase their talent before putting up a brickand-mortar.

Make the most out of your LA food trip by...creating

You’ll get the best streetside eats from...the food trucks

your itinerary per neighborhood. While getting around in LA can be challenging without a car, there are other ways to see the city. Take the metro, which stops by major cities all over Los Angeles, or whip out your trusty Uber app because there is no shortage of rides in LA.

that are everywhere! Some of the best are Kogi BBQ, The Grilled Cheese Truck, Coolhaus Ice Cream, Lobsta Truck, and Amazebowls. Follow them on Twitter or check out their websites for more information.

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TROIS FAMILIA Located in a nondescript strip mall in hip ˜iˆ}Â…LÂœĂ€Â…ÂœÂœ` -ˆÂ?Ă›iĂ€ >ÂŽi] ÂˆĂŒ ÂˆĂƒ ĂŒÂ…i LĂ€Ă•Â˜VÂ… ĂƒÂŤÂœĂŒ ĂžÂœĂ• ˜iĂ›iĂ€ ĂŒÂ…ÂœĂ•}Â…ĂŒ ĂžÂœĂ• ˜ii`i`° /Â…i ĂƒĂ•Ă€ÂŤĂ€ÂˆĂƒÂˆÂ˜} “>Ă€Ă€Âˆ>}i of Mexican and French y>Ă›ÂœĂ€Ăƒ >VĂŒĂ•>Â?Â?Ăž ĂœÂœĂ€ÂŽĂƒ] >˜` this spot is one of the best interpretations of today’s exciting LA food scene. NIGHT + MARKET SONG /Â…ÂˆĂƒ isnâ€™ĂŒ ĂžÂœĂ•Ă€ Ă€Ă•Â˜Â‡ÂœvÂ‡ĂŒÂ…i‡ “ˆÂ?Â? /Â…>ˆ Ă€iĂƒĂŒ>Ă•Ă€>Â˜ĂŒ° /Â…i ÂŤÂ?>Vi ÂˆĂƒ LĂ•Ă€ĂƒĂŒÂˆÂ˜} ĂœÂˆĂŒÂ… VÂ…>Ă€>VĂŒiÀÆ ĂŒÂ…iÂˆĂ€ vœœ`] vĂ•Â?Â?‡œ˜ >Ă•ĂŒÂ…iÂ˜ĂŒÂˆV ĂžiĂŒ ÂŤÂ?>ĂžvĂ•Â?° Â˜ĂƒÂˆ`iĂ€ ĂŒÂˆÂŤ\ "Ă€`iĂ€ ĂŒÂ…i ÂœvvÂ‡ĂŒÂ…i‡“iÂ˜Ă• Ă€Âˆi` …ˆVÂŽi˜ ->˜`ĂœÂˆVÂ…p œ˜i Âœv ĂŒÂ…i LiĂƒĂŒ ˆ˜ Ć‚t FATHER’S OFFICE /Â…ÂˆĂƒ ˆVœ˜ˆV Ă€iĂƒĂŒ>Ă•Ă€>Â˜ĂŒ Â…>Ăƒ Lii˜ >Ă€ÂœĂ•Â˜` ĂƒÂˆÂ˜Vi ĂŒÂ…i 1950s, and is still one of ĂŒÂ…i LiĂƒĂŒ ÂŤÂ?>ViĂƒ vÂœĂ€ }ÂœĂ•Ă€Â“iĂŒ LĂ•Ă€}iĂ€Ăƒ° *>ÂˆĂ€ ĂžÂœĂ•Ă€ Ăƒ>˜`ĂœÂˆVÂ… ĂœÂˆĂŒÂ… œ˜i Âœv ĂŒÂ…iÂˆĂ€ Â˜Ă•Â“iĂ€ÂœĂ•Ăƒ beers on tap (they have >“>∘} ĂƒÂœĂ•Ă€ Ă›>Ă€ÂˆiĂŒÂˆiĂƒ ĂŒÂ…>ĂŒ are so refreshing), and ĂžÂœĂ•½Ă€i }ÂœÂ?`i˜t

AMSTERDAM

DUTCH DISCOVERIES Esquiremag.ph managing editor Sasha Lim Uy Mariposa and her husband VKDUH WKHLU IDYRULWH ÂżQGV LQ WKLV XQGHUUDWHG IRRG ORYLQJ FLW\

No one ever talks about Dutch food,

especially compared to nearby Italy, Germany, and Belgium. But the Netherlands is a melting pot of FXOWXUHV DQG \RXœOO VHH D ZKROH ORW RI IRUHLJQ LQÀXHQFH LQ their cuisine. Did you know that Heineken, the second biggest beer company in the world, is Dutch? According to our Dutch friends, they drink even more than the Germans do! Plus, of course, a trip to Amsterdam is a must for cheese lovers—cheese is what they’re known for. Gouda, the traditional Dutch cheese, is a must-try. You’ll see all kinds of cheese here, and there are so many museums dedicated to it. We went to two in Amsterdam alone and another two in Volendam. They have goat, sheep, pesto, chili, young, aged, smoked—you name it, they’ve got it! We were also surprised to see so many doner kebab restaurants and they’re all amazing—adjusted to be mild to cater to the heat-averse Dutch. When you’re in the Netherlands, don’t forget to visit their grocery stores. They’re big on fresh food, so everything is absolutely stunning. The bigger groceries HYHQ KDYH WKHLU RZQ EDNHULHV WKDW R̆HU DPD]LQJ IUHVK bread and croissants. Our favorite is Albert Heijn on Albert Cuypstraat. If you want to try a variety of food but have a tight budget (a meal in a restaurant can set you back 15 euros), go to the markets where you can have a number of small meals for about 3 euros each. Apart from that, you have the usual cafÊV DQG FR̆HH VKRSV The general vibe in Amsterdam is relaxed, but that doesn’t mean that their restaurant scene isn’t

impressive. (Check out our list of top food places to try in the city on the right.) Outside of Amsterdam, make sure to eat in Boerderij Meerzicht on Amstelveen, which is right beside Amsterdam. Amstelveen is full of busy tourist spots, but Boerderij Meerzicht is a place beloved by Dutch families. The specialty is traditional Dutch SDQFDNHV ZKLFK DUH D IDU FU\ IURP WKH Ă€X̆\ Ă€DSMDFNV we’re used to. They look more like frittatas with the toppings embedded in the batter during the cooking process. They’re heavy on the add-ons, too. 2XU SDQFDNHV ZHUH ÂżOOHG ZLWK EDFRQ IURP WKH ÂżUVW ELWH WR WKH ODVW 3R̆HUWMHV 0RELOH +DDN LV D 'XWFK SDQFDNH VWDOO LQ Volendam, a famous tourist spot along the sea, which is on the perimeter of Amsterdam. Its owner, Thijs +DDNPDQ ZRQ WKH )DYRULWH :DĚˆH FRQWHVW DW +RUHFDYD DQ DQQXDO 'XWFK WUDGH IDLU *HW D ZDĚˆH (they’re better than the baby pancakes) and have it with lots of powdered sugar. Our last piece of advice? Walk! Amsterdam is a walking and biking city. The roads are narrow and the parking crowded, so you’ll get to make the most of your trip on foot—that’s how you’ll discover the precious alleys and markets.

WHEN IN AMSTERDAM, GET YOUR FILL OF DUTCH FOOD RIGHT HERE:

PLUK This cafĂŠ-deli serves breakfast, pastries, and health food. They make everything from scratch, with one man manning the kitchen. The croissants with homemade strawberry jam are crisp and lighterthan-air; the eggs Benedict are textbook. www.pluk-amsterdam.com MOOK This is a popular allday breakfast place that specializes in pancakes. Theirs have a deeper, Â“ÂœĂ€i Ăƒ>Ă›ÂœĂ€Ăž y>Ă›ÂœĂ€ ĂŒÂ…>˜ what Pinoys are used to. The toppings range from sweet Nutella and banana, to lox with cream cheese and capers. www.facebook.com/ mookpancakes DE FOODHALLEN This was our favorite! This large, high-ceilinged food hall sits in one of the spaces in a former warehouse. It offers a wide range of food, not necessarily Dutch, but all very good. Standouts for us were The Butcher (which sells amazing burgers) and the ˜`ˆ>˜ ĂƒÂŤÂœĂŒ ­ĂœÂ…ˆVÂ… Ăƒ>ĂŒÂˆĂƒwi` our Asian-food cravings). www.foodhallen.nl

Amstelveen

ALBERT CUYP MARKET In operation since 1906, it’s the biggest street market in Amsterdam. They sell mostly VÂ?ÂœĂŒÂ…iĂƒ] LĂ•ĂŒ ĂžÂœĂ•½Â?Â? w˜` vœœ` there, too, like chicken, Ăœ>vyiĂƒ] >˜` iĂ›i˜ lumpia! www.albertcuyp-markt. amsterdam Dutch pancake from Boerderij Meerzicht

Pancakes from Mook

Vegetarian meal at De Foodhallen

7>vyi vĂ€ÂœÂ“ *ÂœvviĂ€ĂŒÂ?iĂƒ Mobile Haak

FIDELIO This fancy restaurant serves bistro staples done exceptionally well. We tried the steak and it was perfectly medium-rare. ĂœĂœĂœ°V>viĂ€iĂƒĂŒ>Ă•Ă€>Â˜ĂŒw`iÂ?ˆœ°Â˜Â?

LESSONS FROM MOM PRODUCED BY Anna

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Felipe

May 2017

PHOTOS COURTESY OF WRITERS.

In celebration of Mother’s Day, some of our foodloving friends reminisce on the treasured life lessons and kitchen wisdom their moms generously passed on to them. Here, they tell us just how love and happiness can be shared through good food.

Trina’s childhood playground—her lola’s commissary— Ăœ>Ăƒ ĂœÂ…iĂ€i ĂƒÂ…i wĂ€ĂƒĂŒ Â?i>Ă€Â˜i` ĂŒÂœ “>ÂŽi emapanadas. Insets: Trina’s }Ă€>˜`ÂŤ>Ă€iÂ˜ĂŒĂƒ] Ă•Â˜VÂ?i] >˜` >Ă•Â˜ĂŒ Ă›ÂˆĂƒÂˆĂŒÂˆÂ˜} ĂŒÂ…i ,i` ,ˆLLœ˜ LĂ€>˜VÂ… ˆ˜ 7iĂƒĂŒ ÂœĂ›ÂˆÂ˜>]

>Â?ˆvÂœĂ€Â˜Âˆ> ˆ˜ £™nĂˆ° When Trina was Â?Ă•ĂƒĂŒ > Ăži>Ă€ ÂœÂ?`] her mom and }Ă€>˜`Â“ÂœĂŒÂ…iĂ€ ĂƒĂŒ>Ă€ĂŒi` ĂƒiÂ?Â?ˆ˜} V…ˆVÂŽi˜ empanadas; years Â?>ĂŒiĂ€] ĂŒÂ…i Â…iÂˆĂ€Â?œœ“ recipe was passed œ˜ ĂŒÂœ Â…iĂ€°

Heirloom recipes and great memories by Trina Tiutan Cancio Owner, Mama Empanada

I

n 1978, my mom and her sister started baking cakes when they were both pregnant with me and my cousin. They sold their baked goods in my lola’s stall—a small space in Timog ZKHUH VKH R̆HUHG KHU KRPHPDGH puto and kutsinta. I can trace my earliest memories of our family food business to when I ZDV DURXQG ÂżYH \HDUV ROG , UHPHPEHU ZDWFKLQJ P\ IDPLO\ ZRUN ORQJ KRXUV GXULQJ WKH KROLGD\V (YHU\WKLQJ ZDV GRQH LQ P\ lola’s NLWFKHQ DQG KHU GULYHZD\ ZDV OLQHG ZLWK WDEOHV SLOHG KLJK ZLWK pastry boxes as they tied red ribbons around each one until well SDVW PLGQLJKW (YHQWXDOO\ P\ SOD\JURXQG²WKH FRPPLVVDU\²ZDV built across the street where my lola’s house is in Maria Clara, Quezon City. I would spend countless hours there, getting my hands dirty playing with dough and trying to ice cakes. As I grew older, I became more immersed in decorating cakes, making empanadas, and packing boxes. I actually didn’t know ZKDW KDSSHQHG WR WKH FDNHV DIWHU ZH DVVHPEOHG WKHP WR PH LW ZDV just fun play. Being in the commissary also meant spending quality time with my mom. Throughout my childhood and teenage years, I saw the business grow from a small mom-and-pop operation to what later became Red Ribbon, the iconic family-run bakeshop chain. By the time we opened in the US, I was old enough to spend my summer breaks there selling pastries at the stores. My mom and grandmother are two of the strongest, wisest ZRPHQ , NQRZ DQG WKHLU VHOĂ€HVV DFWV DV PRWKHUV ZLYHV DQG entrepreneurs make them my heroes. Their humble beginnings and the many challenges they faced along the way continue to inspire PH 7KH\ UHPLQG PH WR ZRUN KDUG DQG VDFULÂżFH LQ WKH EHJLQQLQJ DV , EXLOG P\ RZQ EXVLQHVV EHFDXVH HYHU\WKLQJ ZLOO SD\ R̆ LQ WKH HQG 7KH\ DUH ÂżUP EHOLHYHUV RI OLYLQJ VLPSO\ VKDULQJ EOHVVLQJV ZLWK WKHLU FKLOGUHQ DQG JUDQGFKLOGUHQ DQG ÂżQGLQJ ZD\V WR JLYH EDFN WR WKH FRPPXQLW\ 7KH\ EHOLHYH LQ WKH VWUHQJWK RI IDPLO\ DQG WKDW SUHVHUYLQJ KDUPRQ\ LV WKH NH\ WR UXQQLQJ D VXFFHVVIXO IDPLO\ business. I am grateful for their constant reminders to choose a JRRG KXVEDQG EHFDXVH HYHQWXDOO\ , GLG ÂżQG WKH PRVW VXSSRUWLYH lifelong partner. Through their example, I also learned that in WLPHV RI FULVLV DQG VHOI GRXEW , FDQ DOZD\V WXUQ WR SUD\HU WR ÂżQG peace and stability. Now as I build Mama Empanada with the same recipe passed on to me by my mom and lola , ÂżQG P\VHOI WHDFKLQJ WKH VDPH YDOXHV WR P\ FKLOGUHQ DQG ZDQWLQJ WKHP WR KDYH WKH VDPH H[SHULHQFHV , KDG ZKHQ , ZDV WKHLU DJH 6HHLQJ WKHLU IDFHV FRYHUHG ZLWK Ă€RXU WKHLU OLWWOH ÂżQJHUV ZRUNLQJ ZLWK GRXJK DQG UROOLQJ DZD\ ZLWK a rolling pin brings me a special kind of joy. Nothing’s quite as rewarding as hearing the kids say that they see how hard I work in the kitchen. As the saying goes, experience is one of life’s greatest teachers. I hope that exposing my son and daughters to the work , GR ZLOO DOVR KDYH DV SURIRXQG DQ LPSDFW RQ WKHP DV VHHLQJ P\ mom and lola work hard had on me. Ultimately, I hope we build WKH VDPH NLQG RI ERQG WKDW , KDYH ZLWK WZR RI WKH PRVW LQĂ€XHQWLDO women in my life.

I

Life lessons in good taste by Lori Baltazar Author, Dessert Comes First

am zealous about food, a quality I attribute to my mom, because she was the one who VWRNHG P\ ÀDPH IRU DOO WKLQJV HGLEOH ,W ZRXOGQ¶W EH DQ H[DJJHUDWLRQ WR VD\ WKDW VKH raised me and my two sisters on an international PHQX 7KDQNV WR KHU DGYHQWXURXV VSLULW DQG NLWFKHQ SURZHVV PHDOV ZHUH OHVVRQV LQ FXOLQDU\ ZRQGHU DQG DSSUHFLDWLRQ 7KH GLVKHV , UHPHPEHU PRVW IRQGO\ DUH WKH JULOOHG FKHHVH VDQGZLFKHV sukiyaki, fondue (cheese, meat, and chocolate!), WDFRV VKHSKHUG¶V SLH ODUJH DV D SODWH SDQFDNHV DQG PDQJR 3DYORYD²DOO KRPHPDGH ZLWK KDUGO\ DQ\WKLQJ WKDW FDPH RXW RI D ER[ RU FDQ 0RP DQG 3DSD HQFRXUDJHG WKHLU IRRG ORYLQJ FKLOGUHQ¶V LQWHUHVWV WKURXJK WZLFH \HDUO\ WUDYHOV DQG WKH\ VSXUUHG XV WR EH HDJHU ZLWK IRRG +RZ PDQ\ SHRSOH GR \RX NQRZ FRXQW GXULDQ DV WKHLU IDYRULWH IUXLW RU FDQ DSSUHFLDWH tsokolate QDWLYH KRW chocolate) with duman \RXQJ ULFH KDUYHVWHG IURP 3DPSDQJD " $V D &DSDPSDQJDQ 0RP KDV DOZD\V NQRZQ ZKDW JRRG IRRG LV DOO DERXW DQG KRZ WR FRRN LW DQG DV WKH ZLIH RI DQ H[SDW VKH ZDV H[SRVHG WR ZRUOGO\ FXLVLQHV 0RVW SHRSOH ULJKWIXOO\ FUHGLW P\ PRP¶V FXOLQDU\ VNLOO WR KHU KHULWDJH %RUQ DQG UDLVHG LQ 6DQ )HUQDQGR 3DPSDQJD P\ PRP 5RVZLQGD ³:LQGD´ $JXDV %DXWLVWD VD\V ³, JUHZ XS LQ DQ DWPRVSKHUH ZKHUH IRRG ZDV SOHQWLIXO :H &DSDPSDQJDQ WDNH SULGH LQ WKDW 3DUWLHV DW KRPH PHDQW KDYLQJ JRRG IRRG² SOHQW\ DQG ÀDYRUIXO 6SDQLVK LQÀXHQFHG IRRG ZDV DEXQGDQW ´

<RX FRXOG VD\ WKDW JRRG HDWLQJ UXQV LQ WKH IDPLO\ 0RP¶V PRP P\ lola) raised her own FKLOGUHQ RQ YDULRXV GLVKHV WKDW HFKRHG KHU FXOLQDU\ LQÀXHQFHV DQG WUDYHOV :KHQHYHU /ROD ZRXOG FRPH KRPH VKH ZRXOG EULQJ IRRG WKDW ZDV IDPRXV LQ WKH FRXQWU\ VKH KDG MXVW YLVLWHG²IRLH JUDV IURP )UDQFH FKRUL]R IURP 6SDLQ VSLFHV IURP 7KDLODQG 0\ lola educated my mom on how IRRG VKRXOG WDVWH $V D UHVXOW P\ PRP KDV DQ H[FHSWLRQDOO\ UH¿QHG DQG VHQVLWLYH SDODWH ZKLFK VKH KDV SDVVHG GRZQ WR PH DQG P\ VLVWHUV %HFDXVH 0RP ZDV VXFK D ZKL] LQ WKH NLWFKHQ , GLGQ¶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̆DLU ZLWK GHVVHUW 2YHU WKH \HDUV ,¶YH WZHDNHG WKDW FKHHVHFDNH UHFLSH WR P\ OLNLQJ D UHFLSH WKDW¶V QRZ PHPRULDOL]HG LQ P\ ERRN 0RP HYHQWXDOO\ SDVVHG RQ WR PH WKDW YHU\ VDPH .LWFKHQ$LG PL[HU we used (now more than 40 years old and still ZRUNLQJ ZKHUH LW KROGV D SODFH RI KRQRU RQ P\ NLWFKHQ FRXQWHU 1RZ WKDW ,¶P ROGHU DQG WKRURXJKO\ REVHVVHG ZLWK IRRG , UHDOL]H WKDW RQH RI WKH JUHDWHVW OHVVRQV 0RP KDV WDXJKW PH LV WR WDVWH P\ IRRG QRW MXVW HDW LW²D OLIH OHVVRQ WKDW DSSOLHV ZHOO EH\RQG WKH GLQLQJ URRP DQG NLWFKHQ 0RP KDV WDXJKW PH KRZ WR HDW DQG OLYH ZHOO DQG ,¶P SDVVLQJ WKH VDPH OHVVRQV RQ WR P\ RZQ GDXJKWHU

Lori’s love affair with dessert started when her mom taught her how to bake cheesecake. The same recipe is the basis of the cheesecakes she makes today. Insets: This 40-year-old mixer is the very same tool that Lori’s mom used to teach Â…iÀ ̜ “>ÂŽi Â…iÀ wÀÃÌ VÂ…iiÃiV>ÂŽi° œÀˆ still uses it to whip up sweet treats. Lori and her mom, a whiz in the kitchen.

From top: Enjoying a seafood feast at Crab Claw in Bangkok. A note Karla sent to her mom in 1995, expressing a love for food early on.

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A rich culinary legacy by Karla Reyes %XVLQHVV GHYHORSPHQW PDQDJHU The Plaza

y mom and I, we’re a tag team, a dynamic duo, partners-in-crime. Her friends used to call me her Xerox copy. My mom has been running The Plaza Catering, our family business, for as long as I can remember, and she single-handedly brought me up at the same time. She’s a single parent and I’m an only child, and it has always been just the two of us. I was one of those kids who grew up in the kitchen—in my case, my mom’s commissary. On the rare occasions that we would spend time in our home kitchen, we would bake Bruun Butter Cake and prune cakes. She would always tell me how when she was pregnant with me, she would stay up until the wee hours of the morning to ¿QLVK EDNLQJ FDNHV WR VHOO 6KH HYHQWXDOO\ UDLVHG enough money to buy me a crib. At four years old, I was cracking my own eggs and separating the yolks from the whites. She would always remind PH QRW WR RYHU PL[ WKH EDWWHU VR WKDW , ZRXOGQ¶W incorporate too much air into it. She also had a folding technique for mixing the ingredients of the batter, which she still reminds me to practice today. Although she wasn’t as hands on in our home kitchen as she was with the business, my mom gifted me with a sophisticated palate at a young DJH $W KRWHO EX̆HWV ZKLOH NLGV P\ DJH ZHUH

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eating cereal and milk, I would go for smoked salmon. At school, while all the kids had Spam and hotdogs, I had themed lunches like a Japanese meal complete with chopsticks! During family dinners in restaurants, I would casually ZDON RYHU IURP WKH NLGV¶ WDEOH WR P\ PRP¶V VLGH and she would prepare for me a small plate of interesting things to try. That was more exciting to me than fried chicken and rice. 0RP DQG , KDYH KDG FRXQWOHVV IRRG DGYHQWXUHV²¿QGLQJ QHZ UHVWDXUDQWV LQ +RQJ Kong and feasting on sausages and beer in Zurich—but the best food memories are the ones we made in our home kitchen: like the Sundays when my mom and I would make kare-kare for my lolo, the times when I would play in the kitchen in the middle of the night and ask my mom to be my taste tester, and the time Ricky Reyes asked us to host a cooking segment on KLV VKRZ 0RP DQG , DUH GH¿QLWHO\ SDUWQHUV LQ FULPH²RQ DQG R̆ FDPHUD My mom has opened my palate to a whole QHZ ZRUOG RI ÀDYRUV DQG KDV JLYHQ PH WKH opportunity to learn more about food and pursue the craft. I not only learn from her; we learn from HDFK RWKHU DQG GLVFRYHU QHZ WKLQJV WRJHWKHU , ZRXOGQ¶W KDYH LW DQ\ RWKHU ZD\ 7KLV LV IRU \RX 0RP , ORYH \RX +DSS\ Mothers’ Day!

RESTAURANTS Tomatito

Holy Smokes

Dish

Co-owner Dani Aliaga and head chef Carlos Franco.

PHOTOGRAPHY: TOTO LABRADOR AND MAJOY SIASON (WILLY TRULLAS MORENO). PICTORIAL DIRECTION: ANNA FELIPE.

AN EXPLOSION OF FLAVOR At Tomatito, chef Willy Trullas Moreno does away with geography to focus on flavor. REVIEW BY SASHA LIM UY MARIPOSA

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Salmon TNT

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nyone who knows Willy Trullas Moreno’s story will be impressed. The jubilant chef makes frequent visits to Manila, and when you get the chance to see him, you’ll know immediately that he’s in charge. Not so much because he’s wearing the most flamboyant jacket in the kitchen (he has nearly every print known to man), but because his energy steals the show every time. Abroad, chef Willy had the difficult task of converting the Chinese—sticklers for tradition—into Spanish-food lovers. Now he owns several successful restaurants in Shanghai and Hong Kong. But you’ll never know all this if he doesn’t approach you during your meal at Tomatito to make sure everything is okay and then eventually engage you in conversation. What you do know, however, is the food in front of you: a beautiful roll of salmon over a puffed up piece of pastry—you get the familiar flavor of fish, a light sweetness from the drizzling of honey then, suddenly, an explosion of heat. There’s more than just Spanish food here. The tiradito, Peru’s take on ceviche, is bright and intense, designed to be eaten with the tangy sauce for maximum impact. The mini hamburgers, though cooked Latinstyle according to the menu, are still pretty American in terms of appeal. And the seared foie gras on toast? There’s no need to explain where that dish came from. Carlos Franco, the Lou Diamond Phillips-lookalike head chef

Chef Willy Trullas Moreno

Ceviche de Atun

of Tomatito, is from Mexico and he brings the flavors of his homeland to the restaurant. His croquettes, packed with Manchego cheese and chorizo, detonate into crunchy, spicy, cheesy goodness in your mouth. You might not have known that chef Willy started serving his Spanish food with chopsticks, but you do know that he’s all about merging flavors, textures, and influences—all for the sake of coming up with something remarkable. Tomatito is all about the details. From the indented trays that carry the cheese-stuffed air baguettes wrapped with paper-thin tenderloin steak, to chef Carlos’s playful dessert with Lego-shaped chocolate, to the flamenco fans that adorn the wallpaper, each element adds a richness to the entire dining experience. And as for the whimsical walls? Well, that’s just chef Willy being fun (the interiors were designed by his brother Max). You don’t need to meet the fun-loving chef to understand what Tomatito is all about. This bright red, energetic spot with the loud flavors and vibrant profiles is all him.

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IN A NUTSHELL TOMATITO G/F BGC Corporate Center, 11th Avenue Corner 30th Street, Bonifacio Global City, Taguig City (tel. no. 805-7840) MUST-TRIES Salmon TNT (P595), Croquetas don Julio (P375), Tiradito de Pescado Blanco (P295), Filete con Airbag (P295), Paella Valenciana (P795), Las Locuras de Carlos (P695) THUMBS UP Can’t decide what to order? Go for the chef’s recommended set menu for P1,200 per person.

FIRE AND SMOKE Holy Smokes serves up bold smokehouse classics with the flair and confidence of a seasoned Texas pit master. REVIEW BY CHINO L. CRUZ

I

PHOTOGRAPHY: MIGUEL NACIANCENO. PICTORIAL DIRECTION: IDGE MENDIOLA.

f you’re being finicky, the interiors at Holy Smokes (the hot new spot to smoke meat in Makati) are a little on the nose. The walls are plastered with posters of all things barbecue. The counter, where the food is served to you cafeteria-style, is decked with corrugated metal roofing. Above it is a flat screen showing an endless loop of clips featuring Aaron Franklin, the man who popularized Texas-style barbecue. Everything at Holy Smokes is all barbecue, all the time. The thing is, if you love barbecue as much as the people behind Holy Smokes do, you wouldn’t change a single thing. Co-owner and brisket mastermind Juano Gutierrez spent months learning everything he could about smoking meat. He built Holy Smokes’s impressive brick-red smoker from scratch, spent weeks testing dry-rub recipes, and even went to the US to taste as much authentic barbecue as he could. Everything he knows about barbecue, he learned through hours and hours of trial and error. The food at Holy Smokes is testament enough to the long, slow burn that brought it to life. The beef brisket is a thing of beauty, a spoontender, full-bodied slab of meat rich with the scent of coal and wood. It is the linchpin of their menu and is featured on a handful of other items like the mighty Manimal Sandwich (brisket and vinegary onions in a brioche bun) and a decidedly more American take on poutine.

Beef Brisket

IN A NUTSHELL HOLY SMOKES BARBECUE 5834 Matilde Street corner Jacobo Street, Makati City (mobile no.: 0917-5036544) MUST TRIES Beef Brisket (P270/100g), Pork Ribs (P180/100g), Homemade Sausage (P150), Manimal Sandwich (P350), Poutine (P270) THUMBS UP Nothing goes well with meat quite like a cold beer, so feel free to order a bottle of ale from Joe’s Brew, whose HQ can be found right next door.

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Manimal Sandwich

It would be criminal, though, to mention only the brisket. The succulent smoked sausage drips with fat, smoke, and vinegar, and is best eaten with a side of tangy pickled onions. The pork ribs are just on the right side of tender and are the ideal vehicle for Holy Smokes’s three barbecue sauces (smoky, sweet, and spicy). The sides are tasty but not showy (think simple fresh green beans and egg-y corn pudding), unsurprising given how compelling the meat is. From the very start, Holy Smokes has made it clear that it does one thing, and one thing only: barbecue. It is undeniably a space built from the ground up by people who want nothing else but to share the craft that they love. And sometimes, that’s all you need.

SPECIAL FEATURE

TRY THESE TIPS

Small bites, big flavor Make the most out of summer and host a cocktail party! Try this easy antipasto recipe from Alisdair Bletcher, Executive Chef of Marco Polo Ortigas Manila.

Complete your experience PAIR YOUR HORS D’OEUVRES WITH GREAT DRINKS. Take your cue from the Italians who enjoy aperitivo, the habit of socializing over good food and drinks. It’s all about matching awesome appetizers like cold cuts, cheeses, and croquettes with great wine and cocktails.

SMOKED SALMON AND HERB CREAM CHEESE ROULADE Serves 6 Prep Time 30 minutes, plus chilling time ½ cup Boursin garlic and herb cream cheese, at room temperature ½ cup plain cream cheese, at room temperature 2 tablespoons capers, chopped 2 tablespoons black olives, diced 2 tablespoons pimiento, diced salt ground white pepper 300 grams smoked salmon, sliced

1 Combine cream cheeses, capers, olives, and pimiento. Season with salt and pepper. Roll into a log, then wrap in plastic wrap to form into an 8-inch VĂžÂ?ˆ˜`iĂ€° ,ivĂ€Âˆ}iĂ€>ĂŒi Ă•Â˜ĂŒÂˆÂ? wÀ“° 2 Lay a piece of plastic wrap on a clean surface. Arrange salmon in one layer. 3 Lay cheese cylinder on top of salmon. Roll into a log, making sure the salmon slices cover the cheese cylinder completely. Wrap and refrigerate. 4 Unwrap, slice into rounds, and serve. www.yummy.ph

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FIND FRESH INSPIRATION. Treat yourself to an unforgettable dining iĂ?ÂŤiĂ€Âˆi˜Vi° i>` ĂŒÂœ 6Ă•½Ăƒ -ÂŽĂž Bar and Lounge at Marco Polo to take part of their version of the aperitivo. There, you can indulge in a well-curated lineup of appetizers and pre-dinner drinks—an al fresco rooftop feast that lets you enjoy a breathtaking view of Manila!

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DON’T HESITATE TO MIX AND MATCH. 1Ăƒi ĂžÂœĂ•Ă€ v>Ă›ÂœĂ€ÂˆĂŒi y>Ă›ÂœĂ€Ăƒ to come up with your own signature appetizers. Filipino, Spanish, and Mediterranean y>Ă›ÂœĂ€Ăƒ] vÂœĂ€ iĂ?>“Â?i] }Âœ well together.

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Zubuchon 7i½Â?Â? ˜iĂ›iĂ€ vÂœĂ€}iĂŒ ĂœÂ…i˜ Ć‚Â˜ĂŒÂ…ÂœÂ˜Ăž ÂœĂ•Ă€`>ˆ˜ Â…>ˆÂ?i` <Ă•LĂ•V…œ˜½Ăƒ lechon as “the best pig ever,â€? and every bite of its crackly, V>˜`އÂ?ˆŽi ĂƒÂŽÂˆÂ˜ ÂŤĂ€ÂœĂ›iĂƒ ĂŒÂ…>ĂŒ ÂœĂ•Ă€`>ˆ˜ `iwÂ˜ÂˆĂŒiÂ?Ăž ÂŽÂ˜ÂœĂœĂƒ > }Ă€i>ĂŒ Ă€Âœ>ĂƒĂŒ ÂŤÂˆ} ĂœÂ…i˜ Â…i ĂŒ>ĂƒĂŒiĂƒ œ˜i° /Â…ÂˆĂƒ iLĂ•>˜œ ĂƒĂŒ>ÂŤÂ?i Â…>Ăƒ w˜>Â?Â?Ăž “>`i ÂˆĂŒĂƒ Ăœ>Ăž ĂŒÂœ Ă•âœ˜] >˜` Â˜ÂœĂœ vÂœÂ?ÂŽĂƒ vĂ€ÂœÂ“ >˜ˆÂ?> V>˜ i˜Â?ÂœĂž LĂ•ââÂ‡ĂœÂœĂ€ĂŒÂ…Ăž `ÂˆĂƒÂ…iĂƒ Â?ˆŽi ĂŒÂ…i VÂ?>ĂƒĂƒÂˆV *Â?>ˆ˜ >˜` -ÂŤÂˆVĂž iV…œ˜ ­Ăœi Â?ÂœĂ›i ĂŒÂ…>ĂŒ ĂŒÂ…i ĂƒÂŤÂˆVĂž Ă›>Ă€Âˆ>Â˜ĂŒ ÂˆĂƒ slathered in siling labuyo œˆÂ?tŽ° 7Â…iĂŒÂ…iĂ€ you opt for original or boneless lechon, make sure to eat it while it’s steaming hot—the fresher the better. Throw in a sizzling platter of squid stuffed with sisig] <Ă•LĂ•V…œ˜ pancit, and lots of extra rice if you’re feeling extra hungry. 7>ĂƒÂ… iĂ›iĂ€ĂžĂŒÂ…ÂˆÂ˜} `ÂœĂœÂ˜ ĂœÂˆĂŒÂ… > Ă€ivĂ€iĂƒÂ…ÂˆÂ˜} kamias shake and celebrate the fact ĂŒÂ…>ĂŒ ĂžÂœĂ• `œ˜½ĂŒ Â…>Ă›i ĂŒÂœ yĂž >Â?Â? ĂŒÂ…i Ăœ>Ăž ĂŒÂœ

iLĂ• vÂœĂ€ > ĂŒ>ĂƒĂŒi Âœv œ˜i Âœv ĂŒÂ…i LiĂƒĂŒ°

PHOTOGRAPHY: 1 Ć‚ Ć‚ " ­<1 1 " ÂŽ] Ć‚ - Ć‚1-/" ­ -- "7 -ÂŽ] 6 Ć‚- "- ­/ ",/" -ÂŽ] Ć‚ " ° ,1< ­"-Ć‚ Ć‚ " - "Ž° PICTORIAL DIRECTION: Ć‚ Ć‚ * ­<1 1 " Ž° TEXT: , ,Ć‚ Ć‚ °

CHECK OUT

148 Yakal corner Talisay Streets, San Antonio, Makati City; tel. no.: 800-5706

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Bliss Bowls proves that healthy snacking doesn’t have to be boring. Each smoothie bowl is made to order, using carefully selected ingredients—and offers a slew Âœv Â˜Ă•ĂŒĂ€ÂˆĂŒÂˆÂœÂ˜>Â? Li˜iwĂŒĂƒ ĂŒÂœ LÂœÂœĂŒ° Â…ÂœÂœĂƒi from guilt-free bowls like the Amazing >Â?i] >V>Âœ ÂˆĂƒĂƒ] iÀÀÞ Â?ÂˆĂƒĂƒ] >˜` Ă€ii˜ Dream, and be transported to paradise.

At Osaka Ohsho] ĂžÂœĂ• V>˜ `ÂˆĂƒVÂœĂ›iĂ€ ˜iĂœ y>Ă›ÂœĂ€Ăƒ and still embrace tradition. Fusion dishes like ĂŒÂ…iÂˆĂ€ Â…ÂœĂ€Âˆ ĂžÂœâ> >˜` >ÂŤ>˜iĂƒi *>iÂ?Â?> >Ă€i LĂ•Ă€ĂƒĂŒÂˆÂ˜} ĂœÂˆĂŒÂ… y>Ă›ÂœĂ€] ĂœÂ…ÂˆÂ?i ÂŤÂ?>ĂžvĂ•Â? ÂœvviĂ€ÂˆÂ˜}Ăƒ Â?ˆŽi ĂŒÂ…i Â?>VÂŽ *iÂŤÂŤiĂ€ ÞÕ`œ˜ >˜` >ĂŒVÂ…> Ă•ĂŒĂŒiĂ€ Tonkatsu will give you a different take on VÂ?>ĂƒĂƒÂˆV >ÂŤ>˜iĂƒi v>Ă€i° www.yummy.ph

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>˜>`ˆ>˜ VÂœvviiÂ‡ĂƒÂ…ÂœÂŤ v>Ă›ÂœĂ€ÂˆĂŒi Tim Hortons Â…>Ăƒ ÂœÂŤi˜i` ÂˆĂŒĂƒ wĂ€ĂƒĂŒ *…ˆÂ?ÂˆÂŤÂŤÂˆÂ˜i LĂ€>˜VÂ… ˆ˜ ] and we’re all in for their famous Double-Double (coffee with two sugars and two creams) and /ˆ“LÂˆĂŒĂƒ ­y>Ă›ÂœĂ€i` `ÂœĂ•}Â…Â˜Ă•ĂŒ Â…ÂœÂ?iĂƒŽ° /Â…Ă€ÂœĂœ ˆ˜ > -ĂŒi>ÂŽ >˜` }} ÂˆĂƒVĂ•ÂˆĂŒ ÂœĂ€ > “>ĂƒĂƒÂˆĂ›i Ć‚ÂŤÂŤÂ?i Fritter for a hefty, super satisfying breakfast.

Yummy congratulates Cosmopolitan and its squad of Cosmo Girls as they celebrate 20 years of being fun, fearless females!

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Lessons

INGREDIENT SPOTLIGHT

Watercress and Chico Salad FOR THE DRESSING

Chico

½ cup olive oil ¼ cup malt vinegar 1 tablespoon

ÕÃÌ>À` 2 tablespoons honey salt and freshly ground black pepper 1 clove garlic, minced

This sweet and succulent tropical fruit is a local favorite with a history that dates to as far back as the Spanish era. The brown chico fruit might look unassuming, but what it lacks in pizzazz it more than makes up for y>Û À° Chico (Manilkara zapota) is also known as the sapodilla fruit in South and Central America. It has a slightly fuzzy skin and a brown interior. When ripe, the vÀÕ Ì½Ã yiÃ Ã Õ VÞ] à } Ì Þ grainy, and very sweet, with some saying that it tastes like brown sugar. The chico fruit is also an excellent source of antioxidants and vitamins A and C.

1 large bunch watercress, washed and dried 4 to 5 medium ripe chico, seeded and sliced into eighths 2 small red onions, sliced thinly into half-moons ½ cup toasted almonds, chopped

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

1 Make the dressing: Combine all ingredients in a >À Ü Ì > ÃiVÕÀi `° ÛiÀ and shake vigorously until well combined. Set aside. 2 Toss together watercress, chico, onions, and almonds in a salad bowl. Drizzle with prepared dressing then toss to coat. Serve immediately.

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Brown butter is actually just good old butter with added depth, thanks to caramelization. It gets its brownness when the milk solids in melted butter begin to cook and brown over low heat. Unlike traditional butter, brown butter has a much deeper, almost nutty taste, hence its French name beurre noisette (hazelnut butter). You can use brown butter to make anything that requires regular butter, both in its melted and solid form. Try the Brown Butter Polvoron recipe over on the Yummy.ph YouTube channel!

Perfecting fried chicken

Packing salads to go

FOR THE RECIPES ON PAGE 36

FOR THE RECIPES ON PAGE 42

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-> >`à >Ài > ÌiÀÀ wV V «Ì v À µÕ V Ì> i>Ü>Þ Õ V ià > ` ÃÕ iÀ « V VÃ] LÕÌ v Þ Õ½Ài Ì V>ÀivÕ ] Ì iÞ V> }iÌ Ã }}Þ «ÀiÌÌÞ µÕ V Þ° ii« Ì }à Vi > ` VÀ ë LÞ ii« } > Ì i V « i ÌÃ] V Õ` } Ì i `ÀiÃà }] Ãi«>À>Ìi V Ì> iÀð / >Ì Ü>Þ] i v Ì i y>Û ÀÃ Ü }iÌ Õ`` i` > ` Ì i }Àii Ã Ü ½Ì Ü Ì ÌÀ> à ̰ / ÃÃ Ì i Ã> >` À } Ì Liv Ài i>Ì }°

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

MAKE BROWN BUTTER

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LEARN TO...

Clean and prep shrimps

PHOTOGRAPHY: ALDWIN ASPILLERA. PICTORIAL DIRECTION: CHINO L. CRUZ.

What you need fresh shrimps or prawns kitchen shears paring knife What to do 1 Cut and remove anything on the shrimp that can harm your w }iÀà i Ü Ã iÀà > ` à >À« thorns found on the head. 2 If you want the head and tail intact, cut through the shrimp’s back, where the curve is, and slowly lead the scissors to the tail. When near the tail, make a cut near the tip to preserve this part. To devein the shrimp, use a paring knife at a 30- to 45-degree angle to remove the black vein along the incision. 3 If you want to remove the à i ] «ii Ì vv V>ÀivÕ Þ wÀÃÌ before deveining the shrimp. Keep the fat inside the head intact; this is the best part of the shrimp because it contains > Ì v y>Û À°

WHAT TO DO WITH YOUR SHRIMP

MORE HANDY TIPS Invest in a pair of good kitchen shears and a sharp paring knife with a thin blade. They are the best tools to use for cleaning shrimps. 1

Always buy fresh shrimps. Touch the shrimp; it should be wÀ ] Ì Ã }}Þ and soft. Do not overcook your shrimps. Overcooking them will result in shells that are hard to peel off.

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4 If you don’t need the head, Ã Vi Ì vv wÀÃÌ Liv Ài `iÛi } the shrimp; it will be easier to insert the knife or kitchen shears between the shell and the meat to slowly cut through the shell. 2

ABOUT THE COLUMNIST Jun Jun de Guzman has been a chef for more than 20 years and is presently an instructor at the Center for Asian Culinary Studies. In his free time, he does consultancy work for resorts, clubs, and restaurants, and cooks in his sister’s kitchen at least four times a week. Follow him on ÃÌ>}À> >Ì JV iwi Ãi°

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Fresh shrimps and prawns are best cooked in clear soda. Bring soda to a boil, add lots of salt, then add the shrimps. Once they change color, count to 10 and they’re good to go! Make sure to constantly toss them during cooking so that all the shrimps are cooked thoroughly.

A great sauce is essential for anything boiled. Here’s the recipe for my favorite dipping sauce for boiled shrimps. This also pairs well with the classic pinsec frito: Mix ¼ cup soy sauce, 2 tablespoons sweet chili sauce, 2 tablespoons water, ¼ teaspoon yellow mustard, 2 teaspoons sugar, Ó Ìi>ë à w i Þ chopped shallots, and a bunch of fresh cilantro ­V ««i` w i Þ® a medium bowl.

BRAZO DE MERCEDES Try your hand at making this Pinoy dessert classic. It’s easier than you think!

Serves 8 to 10 Prep Time 10 minutes Baking Time 20 minutes

ABOUT THE COLUMNIST

Aileen Anastacio is the chef and owner of bakeshop-cafĂŠ Goodies N’ Sweets and of Marmalade Kitchen where she teaches cooking lessons. She’s the author of Homemade for the Holidays and Home CafĂŠ, a book on desserts and VÂœvvii° Â…iVÂŽ ÂœĂ•ĂŒ Â…iĂ€ Â?>ĂŒiĂƒĂŒ w˜`Ăƒ on Instagram at @aileenanastacio.

WHAT YOU NEED whites from 8 large eggs, at room temperature Âź teaspoon cream of tartar Ă”|Âł cup sugar ½ teaspoon vanilla extract ½ cup confectioners’ sugar

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FOR THE FILLING

yolks from 8 large eggs ž cup condensed milk 1 teaspoon vanilla extract 3 tablespoons butter

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

This dessert uses only a handful of ingredients and is really easy to make! It takes less than an hour to prep, bake, and assemble this treat. Here are a few tips to achieve brazo success: First, use fresh eggs at room temperature. Second, when whipping the whites, make sure the bowl and whisk are squeaky clean. This will help give the egg whites volume when whipped. Next, mix on medium speed. You will want to turn it up to high, but believe me, medium speed will give you the time to check if your eggs are already at the soft peak stage. :KHQ PDNLQJ WKH ¿OOLQJ , OLNH WR add a little more butter than what’s VSHFL¿HG LQ WKLV UHFLSH WR PDNH it smell sweet and taste rich. You can also add lemon or lime rind to give your brazo a hint of refreshing FLWUXV ÀDYRU ,I \RX ZDQW WR PDNH \RXU ¿OOLQJ VWLFNLHU DQG JRRLHU DGG a little bit more condensed milk and cook it a little longer. If you have any questions, send me a message at Chef Aileen A. Anastacio on Facebook or @aileenanastacio on Instagram. I’d love to help!

WHAT TO DO

1 Preheat oven to 350°F. 2 Grease and line a 16x24x1-inch baking pan with parchment paper. 3 In the bowl of an electric ÝiÀ wÌÌi` Ü Ì Ì i Ü Ã attachment, whip egg whites and cream of tartar on medium speed until frothy and starts to expand in volume. 4 Gradually add sugar. Whip until shiny, small bubbles appear, and soft peaks form. Stir in vanilla. 5 Using an offset spatula, spread meringue evenly on the lined baking pan. Lightly run a cake decorating comb or a fork on the surface of the meringue to create a ridged pattern. 6 Bake in the preheated oven for about 20 minutes or until set and top is golden brown. 7 Remove meringue from the oven. Dust the top generously with confectioners’ sugar. Run an offset spatula along the edge of the pan to loosen the meringue from the pan. 8 Cover top with parchment paper then cover with a baking sheet. Invert pan to transfer meringue to the lined baking sheet. 9 > i Ì i w }\ * >Vi i}} yolks in a double boiler and stir using a wire whisk. (Make sure that the bottom of the pan on top does not touch the liquid in the double boiler. This will help prevent the eggs from heating up too quickly and turning into scrambled eggs.) Once warm and slightly thickened, add condensed milk and vanilla. Continue whisking gently until mixture thickens (like custard). Add butter, 1 tablespoon at a time; stir until well incorporated. Remove from heat.

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10 -«Ài>` À « «i w } lengthwise on the center of the meringue. Lift a long end of the parchment paper and roll meringue into a log, enclosing Ì i w }° > i ÃÕÀi Ì i } Ã uniform in shape and thickness (use the parchment paper to adjust). Tighten the roll and keep covered in parchment until the custard has cooled. Unwrap and chill. www.yummy.ph

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ROLL WITH IT Everyone knows that pizza cutters are made for pizza, but not everyone knows that it’s an incredibly versatile kitchen tool! Its ergonomic handle and rolling blade actually make for easy handling and smooth, continuous slicing. Use it to cut fresh noodles, slice sandwiches into perfect triangles, and even cut up salad greens straight in your serving bowl.

SHIPSHAPE The pizza cutter’s round blade allows for great V ÌÀ > ` yÕ ` movement. Unlike the straight blade of a standard kitchen knife, a pizza cutter can easily turn and create freeform shapes both rounded and sharp, without making any jagged edges. With a pizza cutter, you can make custom cookie cutouts and piecrust decorations sans the fuss.

SAFE AND SOUND Starter cooks and young budding chefs who are unsure about using sharp knives can turn to the pizza cutter as a safer option. Some pizza cutter models come with soft, curved handles, blade guards, and special ceramic blades for a much safer slicing experience.

TERRIFIC TOOL PIZZA CUTTER

The trick to slicing perfect lines with a pizza cutter is using a ruler. Rulers keep your lines straight and your pizza cutter in the right direction.

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Make sure to buy a good quality pizza cutter with a sharp blade and a hefty handle. Dull, lightweight blades are harder to handle, making them more dangerous to use.

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While it is possible to get your pizza cutter sharpened, the process isn’t practical. As soon as the cutter’s blade dulls beyond repair, go get a new one!

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

This classic tool is for more than just slicing up everyone’s favorite pie.

BAKED BREADED SHRIMP WITH POTATO SALAD Keep the kids busy this summer by teaching them JQY VQ OCMG VJKU YJQNGUQOG [GV ƂNNKPI OGCN

PHOTOGRAPHY: PATRICK MARTIRES. RECIPE: LHAS ALVAREZ. PICTORIAL DIRECTION: RACHELLE SANTOS. DEMONSTRATION: CLARA ISABELLE MANUNDO.

Serves 2 to 4 Prep Time 30 minutes Cooking Time 20 minutes ¦|8 cup canola oil, plus extra to grease 1 (25-gram) pack V iiÃi y>Û Ài` VÀ>V iÀÃ ­Üi ÕÃi` Sky Flakes Cheese) xää }À> Ã i` Õ Ã À «] «ii i` > ` `iÛi i` Ü Ì Ì> Ã left on ½ cup all-purpose y ÕÀ] Ãi>Ã i` Ü Ì Ã> Ì > ` «i««iÀ Ó i` Õ i}}Ã] Li>Ìi > ` Ãi>Ã i` Ü Ì Ã> Ì > ` «i««iÀ FOR THE DIPPING SAUCE

¼ cup mayonnaise ¤ Ì>L ië Vi` }>À V Ó Ì>L ië à whole milk 2 teaspoons lemon juice Ã> Ì > ` «i««iÀ

FOR THE POTATO SALAD

Ó VÕ«Ã ` Vi` « Ì>Ì ià ¼ cup mayonnaise £ Ì>L ië }À>Ìi` V>ÀÀ Ìà ¤ Ì>L ië w i Þ

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CARAMEL Associate editor Idge Mendiola offers two options for your favorite eats!

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Caramel Sundae MAKE THE COFFEE-CARAMEL SAUCE: Heat 1 cup sugar in a heavy-bottomed saucepan over medium-low heat until melted and deep amber in color, about 8 to 10 minutes. (Don’t mix the sugar; simply swirl it around the pan by tilting the handle.) Once melted, add 6 tablespoons unsalted butter (cubed); whisk until melted. Remove from heat then immediately add ½ cup whipping cream; whisk to combine. Stir in 1½ teaspoons instant coffee powder and a pinch of salt. Let cool in the pan for 10 to 15 minutes. Transfer to a squeeze bottle or airtight glass jar. Makes 1 cup.

Choose the ice cream U U U U U

Vanilla Rocky road Ube Dark chocolate Mango

Give it texture U Crushed graham crackers U œÀ˜y>Žià U Peanut brittle U Chopped pastillas U Granola

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Add a little surprise U Fresh mangoes U Macadamia nuts U Crushed pineapples U Peaches U Food for the Gods bites

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Finish with a topping U Pretzel sticks U Whipped cream U Popcorn

Chocolate Sundae

CHOCOLATE

MAKE THE CHOCOLATECINNAMON SAUCE: Heat ½ cup whipping cream and 2 tablespoons sugar in a heavy-bottomed saucepan over medium-low heat until sugar is dissolved, about 3 minutes. Add ¼ cup butter (cubed) and 1 cup semisweet chocolate chips (we used Hershey’s); whisk until melted. Remove from heat then stir in 1 teaspoon ground cinnamon and a pinch of salt. Let cool in the pan for 10 to 15 minutes. Transfer to a squeeze bottle or glass jar. Makes 1 cup.

Sweet and smooth toffee or gooey hot fudge? 9 Õ Li Ì i Õ`}it

Choose the ice cream U Vanilla U Cookies and cream U Pistachio U Coffee U Strawberry

Give it texture

Add a little surprise

PHOTOGRAPHY: DAIRY DARILAG. RECIPES AND STYLING: IDGE MENDIOLA.

Finish with a topping U Wafer sticks U Whipped cream U Fresh mint leaves

U Flaky croissant pieces U Strawberries U Chopped pecans U Bananas U Brownie bits

U Crumbled polvoron U Mini chocolate chips U Cacao nibs U Shredded coconut U Mini marshmallows

LET US KNOW YOUR VERDICT!

Are you #TeamCaramel or #TeamChocolate?

Try the recipes, post photos on your social media accounts, tag us (@yummyph), and use #yummyph and this month’s hashtags. We V> ½Ì Ü> Ì Ì w ` ÕÌ Ü Ü Ã Ì Ã À Õ `t

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COCONUT 7i½Ài ÕÌà >L ÕÌ V V ÕÌÃt iÀi >Ài £ä vÕ > ` Õ µÕi ÀiV «i `i>à vi>ÌÕÀ } Ì Ã Ü ` Þ popular tropical fruit.

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

Healthy options

1

Yo, yo, yogurt

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No small truffle

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

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index This Month’s Recipes by Category

Appetizers

20 Green Pea Guacamole 23 Hot Crab Dip 25 Taco Lumpia

Salads and Vegetables

44 Shrimp and Pomelo Sotanghon Salad 45 Tomato and Mushroom Salad 73 Watercress and Chico Salad 42 Watermelon, Mango, and Cucumber Salad

Sandwiches and Wraps 53 53 32 53 53

Baja-style Fish Tacos Chicken Teriyaki Tacos Chori Sliders Shrimp Ceviche Tacos Tacos al Pastor

Meat and Poultry

38 Brazilian Fried Chicken 47 Chicken and Bacon Skewers with Rum-Cola Glaze

48 Chicken Satay 53 Chicken Teriyaki Tacos 29 Chicken with Kai-lan and Creamy Mustard Sauce 32 Chori Sliders 27 Five-Spice Pork and Pineapple Skewers 38 Korean Fried Chicken 41 Miso Honey-glazed Fried Chicken 51 Moroccan Beef Skewers 25 Taco Lumpia 53 Tacos al Pastor 37 Taiwanese Fried Chicken 48 Thai Beef Skewers 26 Turmeric Pork with Basil Sauce and Coconut Rice 38 Tuscan Fried Chicken

43 Cold Soba and Seared Tuna with Avocado Sesame Dressing 48 Grilled Jerk Shrimp 44 Shrimp and Pomelo Sotanghon Salad 53 Shrimp Ceviche Tacos 48 Vietnamese Grilled Fish Skewers

Fish and Seafood

Desserts and Sweet Snacks

Noodles and Rice

28 Chicken Fajita Alfredo Pasta 43 Cold Soba and Seared Tuna with Avocado Sesame Dressing 44 Shrimp and Pomelo Sotanghon Salad 11 Tomato and Mozzarella Penne

53 Baja-style Fish Tacos 79 Baked Breaded Shrimp with Potato Salad

76 Brazo de Mercedes 8 Brown Butter Crepes with Strawberries and Cream

80 Caramel Sundae 81 Chocolate Sundae ÎÎ V > > > à Õvw à 7 Fresh Fruit Sorbets 22 Rocky Road Ice Cream Cake 21 Summer Fruit Tarts

Drinks 9 33 33 8

Bora Bora Mango-Melon Shake Peanut Butter-Banana Shake Tropical Pineapple Bellinis

Others

74 Brown Butter 34 Four Cheese Pita Pizzas 8 Sweet and Savory Breakfast Granola

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

Supermarkets

The Landmark Supermarket Makati Avenue corner Palm Drive, Ayala Center, Makati (tel. no.: 810-9990); TriNoMa, EDSA corner Mindanao Avenue Extension, Quezon City (tel. no.: 922-9990) Rustan’s Supermarket For a list of all branches, see www.rustansfresh.com. SM Supermarket For a list of all branches, see www.smmarkets.ph.

Restaurants

Bliss Bowls 4/F Building A, SM Megamall, EDSA corner Julia Vargas Avenue, Mandaluyong City; www. facebook.com/blissbowlsph

Soumak G/F Bormaheco Condominium, Metropolitan Avenue, Makati City (tel. no.: 890-7787)

Others

Tesoros 1016 A. Arnaiz Avenue, Makati City (tel. no.: 887-6285)

Filip + Inna For more information, visit ÜÜÜ°w « >°V °

Osaka Ohsho 3/F Mega Fashion Hall, SM Megamall, EDSA corner Julia Vargas Avenue, Mandaluyong City (tel. no.: 631-7494)

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Tim Horton’s G/F Uptown Place Mall, 36th Street corner 9th Avenue, Bonifacio Global City, Taguig City

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

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May 2017

THE PEOPLE: Tereso Abella and Dana Vera Cruz THE PRODUCT: An award-winning innovative take on dessert

` i Ì iÀi Ì w ` Ài > ` LiÌÌiÀ Ü>ÞÃ Ì }À Ü > ` ÕÃi Ì i wà >à v `° -1 VÕ ÌÕÀià high-quality tilapia, and since it is nutritious and widely consumed, Abella believes in the future of tilapia as a key product for the country. The ice cream is, for now, merely a way to get Ài >ÌÌi Ì Ì i « Ãà L Ì ià v Ì i wà ° “It’s locally produced as a specialty product at CLSU, but we have to scale up the production. Many people are asking for it. Even in the US, they saw that the product was interesting after we were featured on The Filipino Channel. It really has market potential,” says Abella. “We are still working on commercializing it,” Vera Cruz says. “When we started this, it was for research purposes only. But as part of our consumer testing, [we found] that once people tasted it, they wanted more. There was word of mouth, especially through social media, and winning the award helped, too.” 7 Ü Õ `½Ûi Ì Õ} Ì Ì >Ì wÃ Ü Õ ` i ` up as an award-winning desert? “Nahihirapan kami because of the demand,” she adds. “It’s a sweet problem to have.”

DAERRY’S TILAPIA ICE CREAM is available at Central Luzon State University. For information, contact tel. no. (044) 940-0510 or mobile no. 0906-3842928.

www.yummy.ph

84

May 2017

PHOTOGRAPHY: DAIRY DARILAG. STYLING: KAY ISABEDRA. SITTINGS: ANNA FELIPE.

Daerry’s Tilapia Ice Cream

THEIR STORY: Yes, you read that right. And to answer your next question, tilapia ice cream tastes like regular ice cream, though with an interesting and surprisingly pleasant texture vÀ `i Þ`À>Ìi` L Ìà v wà w iÌ Ýi` ° / iÀi Ã Ì v wà iÃà >L ÕÌ Ì] i Ì iÀ° The tilapia ice cream is the brainchild of Central Luzon State University president Tereso Abella, who dreamt up the project, and CLSU assistant professor Dana Vera Cruz, who developed the recipe for the product. The novel project won the Innovation Gold Award at the Salon International de L’Agroalimentaire ASEAN Manila last August, and as the winner, the ice cream has gone on tour throughout the world, winning over curious tasters in Paris, Canada, China, Indonesia, and the Middle East. It all started as an experiment to look for new products that feature tilapia. The CLSU, one of the leading agricultural institutions in the Philippines, champions tilapia as the ÃÕL iVÌ v Ìà y>}à « «À }À> ] >à ÀiÃi>ÀV Ã

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Letter From the Editor

2min
page 7

Making It

1min
pages 86-88

Lessons from Mom

4min
pages 64-68

Tomatito

2min
pages 69-70

Design with Devi

13min
pages 20-31

Holy Smokes

3min
pages 71-72

Dish

0
pages 73-74

Taco Time

3min
pages 54-55

Grocery Grab

1min
page 16
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