Design with Devi

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

old,” the homeowner discloses.

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. 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.

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

that give away the dish’s roots, reminding you that you are indeed in a Filipino home.

Native flavor

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.

BY MARIE GONZALEZ BY MARIE GONZALEZ

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

DON’T HAVE TIME TO THAW FROZEN PEAS? Blanch them in boiling

minutes. Rinse, drain, and cool to room temperature before making the guacamole.

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 4 to 6 tablespoons Prep Time 10 minutes water, or as needed 3 cups frozen virgin olive oil (optional) peas, thawed bird’s eye chili (siling 1 cup fresh cilantro, plus labuyo), to taste extra to serve salt ¼ cup diced red onions, ½ cup diced tomatoes, plus extra to serve plus extra to serve 6 tablespoons lemon or chips, to serve calamansi juice 1 tablespoon extra

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.

Looking 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

great thing about this recipe is that you can

with many kinds of fruit on top (like this

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

Give this recipe a try and let me know how

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.

BY SHARLENE TAN

SUMMER FRUIT TARTS

Serves 8 Prep Time 40 minutes Total Cooking Time about 1 hour

FOR THE CRUST

¼ cup sugar ¾ cup unsalted butter, cubed and chilled 2 to 3 tablespoons ice-cold water

FOR THE FILLING

2 cups whole milk 1 cup sugar, divided ¼ 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

1 cup sliced strawberries ½ cup fresh blueberries 1 small can Mandarin oranges, drained 1 to 2 green kiwis, peeled and sliced

1

well. Cut in butter until well distributed. Slowly add cold water. Mix until dough comes together, but is not wet or sticky. in plastic wrap, and chill for 30 minutes. 2 Preheat oven to 350°F.

3

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

tart pan. (You can also use 4 to 5 mini pans.) Press dough into ridges. Trim

bottom all over with a fork. Line dough

(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

Sweet and cold—that’s how I like my summer desserts. Nothing ice cream cake, a combination of two treats that I truly enjoy. An ice cream cake is also quite

chocolate ice cream layer keeps it light and perfect for the season. If you’re a big fan of

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

and feel free to experiment with other ice

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.

BY CARMELA VILLEGAS-AGOSTA

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

ROCKY ROAD ICE CREAM CAKE

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

FOR THE CHOCOLATE CAKE

¼ cup Dutch-processed cocoa powder ¼ cup plus 3 tablespoons hot water

½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¼ cup unsalted butter ½ cup plus 2 tablespoons sugar 1 large egg yolk from 1 large egg 1 teaspoon vanilla extract

FOR THE ICE CREAM LAYER

2 cups all-purpose cream, chilled 4 cups rocky road ice cream ¼ cup semisweet chocolate chips ¼ cup mini marshmallows ¼ cup walnuts

1 Make the chocolate cake: Grease

sides with parchment paper, leaving a 2-inch overhang. 2 Preheat oven to 350°F. 3 Mix cocoa powder and hot water until well combined. Set aside.

4

soda, and salt into a bowl. Set aside.

5

with the paddle attachment, cream butter and sugar on medium speed

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

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.

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

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!

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.

ALTHOUGH FRESH CRAB IS BEST, 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.

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

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.

MINUTE MEALS for every day of the week 30

Taco Lumpia

Here’s a crunchy, addictive treat that combines Mexican and Filipino

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 store- bought 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

1 Combine beef, onions, garlic, parsley, cabbage, taco seasoning, and egg white; mix well. 2 Lay a lumpia 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.

Serves 4 Prep Time 15 minutes Cooking Time 10 minutes

2 tablespoons turmeric powder 1 tablespoon salabat mix patis) 2 cloves garlic, minced

1 tablespoon vegetable oil lemon wedges, to serve

FOR THE COCONUT RICE

Doña Maria Miponica)

½ teaspoon salt

FOR THE BASIL SAUCE

1 teaspoon sugar

siling labuyo patis)

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

yield delicious results!

1 Combine turmeric, salabat sauce, garlic, and onions in a bowl;

and marinate for a few minutes. Set aside.

2

Combine all ingredients and 1 cup

3

ingredients in a small bowl; mix well. Set aside.

4

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

kasim),

1

2

3

4

5

Serves 4 Prep Time 15 minutes Cooking Time 15 minutes

350 grams penne pasta

1

2

3

4 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

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

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

Chicken with Kai-lan and Creamy Mustard Sauce

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!

Serves 4 Prep Time 15 minutes Cooking Time 15 minutes

1 tablespoon vegetable oil 2 cloves garlic, chopped 1 medium white onion, chopped

1 (250-ml) pack all-purpose cream 2 tablespoons Dijon mustard 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.