Linamnam
Hearty stories from Filipino family kitchens
Edited by Irra Chiu Leika Golez Patricia Villoria
Layout by Jason Mariano Illustrations by Frances De Guzman
Preface Linamnam, for us, is more than a thesis project. Months ago, the three of us set out to conceptualize something that would culminate all the skills we had honed throughout our years in the Ateneo. Although we come from very different backgrounds, we soon realized that we all share the same passion for telling stories. For the longest time, we have been hearing about families who fail to spend time together due to conflicting schedules, busy lifestyles, or distances that keep them apart. This complex issue is further complicated by the burdensome limitations of the pandemic. However, the dining table has always been a middleground for family members to talk and be in each other’s presence. So, we decided to uplift stories hidden in kitchens and dinner tables to place importance on the role of food in communicating, mending, and bridging family relationships. The word “linamnam� was our compass for the creation of this book as we believe that food and memories are invariably linked together. To savor them both is to take the time to appreciate each second in a moment or each note of flavor in a bite. This shaped the questions we asked our contributors, who have, in different ways, significant experiences with food linked to family heirloom recipes they have kept and cooked for years. In this book, you will find that we have sectioned these narratives into themes of aruga (care), pakikisama (fellowship), and gunita (recollection).
Rifling through this collection, you will find that we captured their stories and recipes in our contributors’ own words. Some of them will tell their story in both English and Tagalog, and some have written little notes for those who wish to recreate their family’s dishes. This speaks to the amount of love and attention that is evident in a family heirloom recipe. As we ourselves have tried, the recipes in Linamnam are not a set of instructions for perfectly replicating the dishes because in the first place, they are perfect according to their own family’s tastes – which might be different from yours. Inspired by food writer Doreen Fernandez, we particularly sought after chefs, home cooks, and food enthusiasts with stories that existing literature or media have not yet touched on. Fernandez spoke of a love for Filipino cuisine with a sharp sense of taste and a sublime grasp of the experience of eating it. In a similar way, we wanted Linamnam to capture how eating is not just about the food. It is also the setting, the people, and the memories that coat each bite. We hope the voices of our contributors can spark a curiosity for that aspect of the Filipino dining experience. More than anything, we also hope that Linamnam reminds you of memories that you cherish the most: your favorite
baon, after-school snacks, and intimate family dinners. In the spaces of our own homes this pandemic, and even for years after, we hope that these stories inspire you to savor every touch of warmth that makes each family meal memorable.
Irra, Leika, and Pat
Table of contents ABOUT THE CONTRIBUTORS.................................................................................6 ARUGA Tina Santos – Pork or Chicken Asado Kapampangan......................................10 Ivory Yat Vaksman – Tuyo Pasta Aglio Olio.........................................................12 Jose Salvosa - Cochinillo........................................................................................14 PAKIKISAMA Poch Jorolan – Adobong Puti................................................................................18 Mark Shin – Beef Caldereta..................................................................................20 Emma Disini – Pandisini Chocolate Chip Cookies..........................................22 GUNITA Mela Roque – Beef Stroganoff.............................................................................26 Agatha Jimenez – Arroz Caldo.............................................................................28 Cristina Batalla – Gourmet Tuyo Tomato Pasta................................................30 ABOUT THE EDITORS...............................................................................................32
About the contributors Tina Santos Cristina Santos is widely known as “Tina” from the Mom & Tina’s restaurant. She is a baker who has been surrounded with great homemade Kapampangan and American food all her life. Ivory Yat Vaksman Chef Ivory is the third placer of MasterChef Pinoy Edition and the owner of catering business Chef Ivory Catering. At the same time, she is also a loving wife and mother who enjoys cooking for her family at home. Jose Salvosa At the early age of 5, Jose was already experimenting with different ingredients in the kitchen to discover his own taste preferences. He used to work as a cook for different hotels and restaurants, and he is now developing his online bread bakery Kajjo’s. Poch Jorolan Poch runs the family restaurant, Everybody’s Café, together with his mom. The café is wellknown by Kapampangans as it has witnessed historical events since its establishment in 1946. Mark Shin Mark has been cooking meals for his family since he was in high school. He graduated as a Hospitality Management major and is now one of the head cooks of his family’s online food business, Shin Kitchen.
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Emma Disini Emma is a college senior studying BA Psychology at the University of the Philippines Diliman. In her spare time, she enjoys baking homemade pastries for her friends and relatives. Mela Roque Mela grew up interested in food because her paternal grandmother was a cook and her maternal grandmother was a baker. A fresh graduate of BS Psychology from University of the Philippines Diliman, she recreates her grandmothers’ recipes to feel close to them even years after their passing. Agatha Jimenez After getting a college degree in business, Chef Agatha took a one-year culinary course at Center for Culinary Arts, Manila. She is currently working in Canada as a chef specializing in Western and European cuisine. Cristina Batalla Tina is a Development Studies major who says that she is more of an avid eater than a home cook. She has been taking photographs of her food since 2014.
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Aruga
Tina Santos “WHEN WE STARTED Mom & Tina’s, my mom and I sold desserts. We also sold my mom’s crafts because she used to make flower arrangements and sew. It did well, so we expanded to a bigger place. I had to think of more food to sell, so naisip ko na lang the food that people like to eat in our house. Even the desserts started from basic recipes from my mom. I felt my mom and I were really partners because she taught me how to bake and we used family recipes.
"What you eat nourishes your soul."
I think if you’re part of this family, you’ll really like to eat. There’s no escaping. Growing up, my family would spend Sunday lunches with my grandfather on my father’s side and then Sunday dinner with my grandparents on my mom’s side. Both my grandmothers were very good cooks and for me, the Chicken or Pork Asado is representative of the food at home because everything was warm and cozy. My grandmother would fuss over us and she would not eat until all of us had eaten.
It’s a way of showing love to your relatives when you prepare food that they enjoy. Parang you receive so much love when you give food. You associate the food with the pleasure of your company. So I guess food is not only food; what you eat nourishes your soul.”
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s
Pork or Chicken Asado Kapampangan Servings: 4-5 Ingredients 2 kg whole Liempo or whole chicken 2 large white onions, chopped 1 head garlic, chopped 1/2 tsp ground pepper 1/4 cup soy sauce 1 cup tomato sauce 3 pieces calamansi 2 tbsp cooking oil 10 cups water
Procedure 1. In a large pan, heat the cooking oil and brown the whole piece of meat in batches. Once browned, remove the meat from the pan and reserve for later. 2. SautĂŠ the garlic and onions for a few minutes until they are cooked. 3. Add the tomato sauce, soy sauce, and water then bring to a boil. 4. Return the meat into the pan again and lower the heat to cook it until tender. 5. Once tender, remove the meat again, leaving the sauce in the pan. Then, add the pepper and calamansi to the sauce and turn off the heat once it boils. 6. Slice the meat and arrange on a serving plate. Pour the sauce over it right before serving.
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Ivory Yat Vaksman “THIS DISH IS special because it was my audition dish for MasterChef Pinoy Edition. For the third screening, we had to come up with something worth Php 100 only. We only had 10 minutes to think and shop, so the easiest thing I thought of was pasta. It was the most Filipino thing — it’s under the budget and you can have it for breakfast. With that dish, I was saying, ‘You should let me in.’ I knew it was what I really wanted.
When my daughter Violet was in my belly, I kept on telling her, ‘Darling, this is our living; this is what your mommy does. Like Mommy, you’re going to work for food and chop onions at age seven.’ Even though she can’t see well, she can already smell the garlic and I try to explain the color of the food to her. I started eating healthy when I was pregnant even though I couldn’t eat anything I liked. I ate overnight oats and green foods, thinking that whatever I eat will make my daughter better. She is brave because she already has it in her blood. Violet Valerie Vaksman is going to be so famous; in fact, she’s going to be the only Miss Universe who can cook.”
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Tuyo Pasta Aglio Olio Servings: 4 Ingredients 10 pieces tuyo, filleted or flaked 24 garlic cloves 4 slivered ripe tomatoes, chopped 2 pieces siling labuyo, minced 1 cup olive oil 6 tbsp butter Salt and pepper to taste Water 500g uncooked spaghettini Rocksalt for boiling water Basil, chopped and saved as garnish Parmesan cheese, grated
"Whatever I eat will make my daughter better."
Procedure 1. Cook Spaghettini in boiling water according to package instructions. Don’t forget to add salt. 2. In a medium pan with low heat, add in olive oil and add in garlic slivers and siling labuyo until the oil becomes fragrant, about two minutes. 3. Add in the chopped tuyo flakes and maintain low heat. Slowly add in the tomatoes, including its seeds and juices. Cook the tomatoes until the oil turns yellow or orange in color. 4. Strain the spaghettini and save a bit of pasta water. Add the pasta in the tuyo mixture, slowly ladle a little bit of pasta water, and toss altogether. 5. When the pasta water is absorbed, turn off the heat and add in the butter and parmesan cheese. Continue tossing and mixing until the pasta is evenly coated. 6. Transfer into a platter and garnish with more parmesan cheese and basil. Serve hot.
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Jose Salvosa “IN 2005, MY mom brought my auntie’s barbeque place to Manila. Every summer, my cousins and I would work there to bus tables, clean the kitchen, and learn how to cook. My whole family has always been into food, so we all have our own opinions about it. When we cook at home and the food isn’t good, malalaman at malalaman
kasi walang room for sensitivity, kaya we’ve built thick skins and learned to roll with the punches. In a way, making Cochinillo is like taking care of your family — you will not get it right the first time. Puwedeng masunog yung tenga, puwedeng ang ganda ng kulay sa labas
pero hilaw sa loob, or the meat can be golden but the skin soggy. I earned the right to cook this dish through my willingness to be patient. In a family naman, there’s a lot of imperfect people, and that takes patience from both you and your family. But if you are willing to go through the process of refining and preparing, the pain of waiting is worth the end result: love. When you share a dish of Cochinillo at the dining table and you see your family members smile and laugh, you realize it’s all worth it.”
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Cochinillio
Servings: 4-5
Ingredients 1 whole suckling pig Sea salt Olive oil
"You will not get it right the ." first time
Lard/Pork fat 5-10 sprigs of Thyme
Jose’s note: If you don’t feel comfortable butterfly opening your pig, Procedure
ask your local butcher to do it for you.
1. Preheat your oven to 180°C for 30 minutes prior. 2. Butterfly open the suckling pig to ensure the cooking process is even on all sides. 3. Cook the suckling pig in a large rectangle roasting tin. You will also need two or three clean wooden slats that fit in the tin and where the piglet can rest so it is not in direct contact with the tin or water. 4. Season the pig with fine sea salt and thyme and place it skin side down on the roasting tin. Pour an inch of water to the bottom of the tin, making sure the water does not overflow over the wooden slats. Roast for 90 minutes. 5. Take the pig out of the oven and turn it skin side up. Remove the cooking juices from the roasting tin and add an inch of fresh water again. Prick the skin of the piglet with a fork in various places to avoid bubbles appearing under the skin while cooking. Brush the piglet with a mixture of lard and olive oil and return to the oven for another 90 minutes. Increase the oven temperature to 200°C for the last 30 minutes of cooking. 6. Remove the suckling pig from the oven and transfer to a serving platter. 7. With a large spoon, drain the excess oil from the cooking juices and fine strain them. Check if the juices have the right seasoning, if not, add salt and serve with the roasted pig. 8. The skin should be crispy while the meat is soft, which is why you should be able to carve the suckling pig with a plate cutting through it. Garnish with thyme.
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Pakikisama
Poch Jorolan “I’VE ALWAYS LOVED eating Adobo. It’s the most simple dish but when you do it right, it’s really delicious. So in 2007, I asked my Auntie Miling to teach me how to cook the Kapampangan Adobo or the Adobong Puti. While she was teaching me, she was also telling me that she was the one who taught my mom how to cook. That’s why she was so happy when she was able to teach me how to cook this dish.
Now, my mom and I run the family restaurant that my grandparents started in 1946. It’s called Everybody’s Café because during that time, Japanese, Americans, and Filipinos couldn’t eat together in one restaurant. But, everyone was welcome in Everybody’s Café. And because of that I’ve always believed in adding love to whatever’s being cooked and served. As a Kapampangan who loves to eat, I could tell if the one who cooked the dish is happy or masungit, because those emotions are shown through the food. That’s what I always tell people when I share my recipes with them: Even if you’re not in the mood, make sure that you cook with lots of love.”
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"I've alway in addin whatever cooked and
Adobong Puti
Servings: 4-5
Ingredients 1/2 kilogram chicken or pork (kasim) 1 large onion, sliced 4 cloves of garlic, crushed 2 tbsp whole peppercorns 4 tbsp rock salt 1/2 cup native vinegar 500 ml water 2-3 tablespoons cooking oil
Poch’s notes: 1. Adobo is always best served a day or two after it’s cooked. 2. You may top it with additional sautÊed onion rings and fried garlic before serving with rock salt on the side. 3. The best way to eat it is by putting adobo sauce on your rice then add some rock salt. 4. For best results, use good quality nipa palm vinegar.
ys believed ng love to r's being d served."
Procedure 1. Heat the oil in a large deep saucepan over medium heat. Then, add onions and cook until fragrant, not brown. 2. Add your chosen meat and cook for about four to five minutes then season with salt. 3. Pour a little bit of water to deglaze the pan and incorporate the flavours into your cooking. Then, pour in the remaining water and bring to a boil. 4. Remove any visible scum from the surface. 5. Then, pour in the vinegar but do not stir it. 6. Bring to a boil then reduce heat to low or medium for about 20 minutes until the meat is cooked through. Transfer to a serving plate when ready to serve.
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Mark Shin “I HAVE A big family, so we cook often. All our relatives in Malabon and further places go to our village in Parañaque just to eat together. It’s like a small party every Sunday because our house always gets so full. It’s a potluck, so each family brings their own dish. This recipe is from my grandmother’s sister, and the beef caldereta is actually a special dish because we don’t eat it
"Eating together is tradition."
often. When I make this dish, everybody eats. Plus, my family likes beef, so we look forward to eating this caldereta all the time. Eating together is a tradition; it’s really a wholesome thing for us every weekend. Those are my most memorable experiences with family. There are also times when my parents would fight and they would be in a medyo unpleasant mood. But when my mom cooks the food and my dad tries it, my dad says, ‘Oh, this is good ah!’ And nagiging okay na sila. When my family is also in the kitchen together, things can get a little tense because it gets so busy. But cooking together reminds us to help out one another and complete the service. So, there are times when food makes up for a certain mistake or argument, and it definitely brings our family together.”
Mark’s note: Ad
gradually if it is
too quickly. You
use beef stock
which is better
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Beef Caldereta Servings: 4-5 Ingredients
a
1 1/2 kilograms beef brisket, cubed
3 cups water
1 cup soy sauce
1 Bay (Laurel) leaf
1/2 cup vinegar
200-300g potato, peeled and chopped
50g garlic, minced
into medium size cubes
5 tbsp cooking oil
200-300g carrots, peeled and chopped
20-30g onions
into medium size cubes
1 whole green bell pepper
200g Tomato paste
1 whole red bell pepper
30ml coconut milk
10 ml gin
Olives (optional)
3 tbsp fish sauce
Salt and pepper to taste Procedure 1. Mix the soy sauce, vinegar, and garlic. Marinate the beef brisket in the mixture for an hour to a day. 2. In a pot, sear the beef but do not fully cook it. Then, set it aside for later. 3. Add oil and sautĂŠ the onions, garlic and bell peppers for three minutes. Add the beef back in and sautĂŠ for another five minutes.
4. Pour in gin and let it evaporate. Add fish sauce and mix until it almost reduces completely.
dd water
5. Add the water, bay leaf, salt, and pepper to taste. Bring to a boil then lower the
s drying up
flame to let it simmer for 30-45 minutes. Ensure that the pot does not dry out.
u can also
k if available,
6. Add tomato paste and coconut milk, then stir and continue to simmer for
r.
another 20 minutes. Turn the heat off when the meat is tender enough and when oil starts to appear on the surface of the dish in the pot. 7. Add olives, carrots, and potatoes. Let simmer for around 8-10 minutes until they are tender. 8. Add sugar if you want a little sweetness. Serve on hot rice or butter parsley rice.
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Emma Disini
"I bake because love and car for them."
“I WAS INSPIRED to cook because my mom took a certificate course for baking. At first, it was really difficult because she really wanted me to learn, so she would drag me to the kitchen. I tried to act like I didn’t need help, but eventually, I would ask her to check my dough. She would be super critical with whatever I make, so there are things that I adjust according to her preferences. But still, baking with her is a bonding experience because we would share the kitchen and just do our own thing. She’s my number one food taster. She also used to tell me that if I wanted to make friends, I should learn how to bake so I can give them food. She would always ask me to bring her cookies to school when I was young, and come Grade 5, I started baking them with her. Since then, ‘yun na yung palaging dinadala
ko sa Christmas parties kasi every year din ‘yun hinahanap ng mga kaibigan ko. In our family Viber group, they would also ask us if we have extra cookies and then my mom and I would bake for them. In some way, it maintains my relationships because pinapakita ko na I’m still thinking of them and I know they can take on the day. It’s just a little boost for them. Through my cookies, I think I can convey to them — although not directly — that I bake because I love and care for them.”
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eI re
Pandisini Chocolate Chip Cookies
Servings: 12 cookies
Ingredients 1/2 cup brown sugar
2 cups all purpose flour
1/2 cup white sugar
1/2 tsp salt
1/2 cup unsalted butter
1/2 tsp baking powder
1 egg
1/2 tsp baking soda
1 tsp vanilla extract
50g Davao dark chocolate
2 tbsp dulce de leche
100g of semi-sweet chocolate
Procedure 1. Mix together the brown sugar, white sugar, and unsalted butter. 2. Add the egg, vanilla extract, and dulche de leche. 3. In a separate bowl, mix the all purpose flour, salt, baking powder, and baking soda. 4. Then, add your dry ingredients to the wet batter. 5. Add in your Davao dark chocolate and semi-sweet chocolate. 6. Portion into 12 pieces and bake at 375° F (190°C) for 10-12 minutes.
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Gunita
Mela Roque “GROWING UP, I lived with my grandparents, and my Lola Liling was very involved in the kitchen. Her Beef Stroganoff was a very prominent dish in my memory. Whenever this would be served, I would go wild about it — and so did everyone else in the house! She was such a great baker, and she has been my standard ever since, but she passed away when I was five. A couple of years ago, when I finally had the strength to go through her stuff, I found all her recipe notebooks. I’ve transcribed three out of her 20 notebooks and even though her handwriting gives me headaches, it really helps me feel close to her. I’ve tried recreating the recipes before but they never really felt the same. It isn’t always intentional but after I make a dish of my lola’s, it’s as if I’m trying to keep her memory alive. My mom is very sentimental about her childhood too, so anything in relation to her is something we treasure a lot. Now, I cook for my family almost every day for lunch. I take it upon myself to really take charge of the food. It’s a social thing that we get to sit together, and also eat healthier and more mindfully. We get to prolong our lives, spend more time with each other, and feel our Lola Liling’s presence.”
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Beef Stroganoff
Servings: 4
(adapted from Lola Liling’s original recipe) Ingredients
"Im trying to keep her memory alive."
250g fettuccine
1 medium onion, diced
250g sukiyaki cut beef
2 cloves garlic, minced
1/2 cup flour
1/2 can sliced mushrooms,
1/4 tsp pepper
drained
1/4 tsp smoked paprika
1/4 cup white wine
3/4 tbsp salt
1/2 knorr beef cube
2 tbsp butter
1/2 cup sour cream
2 tbsp olive oil
Mela’s note: I like to use cuts with a good amount of fat, but leaner cuts are fine too!
Procedure 1. Boil a large pot of water with a tablespoon of salt. Cook pasta until al dente. Save 1 1/4 cup of pasta water for later. 2. In a bowl, combine flour, pepper, paprika, and salt. Lightly dredge the meat in this mixture. 3. In a deep skillet or pot, melt half the butter. Add half the olive oil. Over medium high heat, brown the meat in batches, making sure not to overcrowd. Cook each batch for two minutes. Then, set the meat aside. 4. Add olive oil to the same pot if dry. Add onions and sauté until translucent. Add garlic and cook for a minute. Add mushrooms and cook for another minute to heat through. Add meat back to the pot and mix. 5. Ensure that the pot is hot. Add white wine to deglaze and scrape the bits at the bottom. Leave to simmer for a minute to allow the alcohol to evaporate. 6. Add the pasta water and beef cube. Once the sauce is boiling, reduce heat. Allow to simmer for 10 minutes for the meat to tenderize. This may take longer depending on the thickness of meat. 7. Once meat is tender, taste the sauce and adjust with salt or pepper as needed. 8. Turn off the heat and stir in sour cream before serving with noodles.
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Agatha Jimenez “THE KITCHEN WAS a place for me, my sister, and my mom to bond. Growing up, we had to take care of our sick dad, so we bonded over cooking and baking. That’s a really special memory for all of us. Arroz Caldo was always my family’s comfort food. Since we were little, it’s the dish that Mom made for us every time nagkakasakit kami. This dish is for my mom and for my sister because they are the people I remember the most when I see this dish. Now that we live miles away from home – my mom is in the Philippines, I’m in Canada, and my sister is in the UK – it’s something na hinahanap-hanap namin. It’s special because you can get the ingredients anywhere. It reminds me of my memories with my mom and my sister in the kitchen and it makes us miss each other. Lalo na we don’t know how often we are going to be together na kaming tatlo
lang; it’s always food that will connect us. It’s funny because whenever we would video call each other, we are always cooking in the kitchen. My mom cooks breakfast, my sister cooks dinner, and I cook snacks. Recently, my mom visited me here, and we had Arroz Caldo every other night. It’s very touching because she knows how tired I am from work. So, she always makes sure that there’s food at the table when I get home. It’s the simplest way for her to show her love for us. It’s like she’s saying, ‘You don’t have to worry about anything, you get home and you can eat. I know you’re tired. There’s food, ako na bahala dito.’”
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"It's the simplest way for he
Arroz Caldo
Servings: 5
Ingredients
Optional:
Agatha’s note: Replace 1 cup
2 tbsp olive oil
1 green onion, chopped or
glutinous rice with 1/2 cup
1 medium onion, diced
chives
glutinous rice and 1/2 cup
2 cloves garlic, chopped
1 lemon, sliced
jasmine rice. I use a mix of
1 piece ginger, sliced
1 tsp fish sauce for sprinkling
both to avoid a thick and
1 kg chicken, cut into pieces
5 boiled eggs
sticky Arroz Caldo.
1 tbsp fish sauce (Optional) 5 cups chicken stock or broth 1 cup glutinous rice Salt and pepper to taste
Procedure 1. Place rice in a bowl, cover with cold water and set aside to soak. 2. Heat olive oil in a large pot over medium heat and add half of the chopped garlic. Stir continuously until the garlic is golden brown, then remove and drain on a paper towel and set aside. 3. In the same pot, sauté the onions until translucent. Add the rest of the garlic and ginger in the pot, continue sautéing until fragrant, about 5 minutes. Add the chicken pieces; stir and cook for about 1 minute. Stir the fish sauce into the pot (optional) and cook for another 2 minutes. 4. Drain the rice and add into the pot and continue cooking for about 2 minutes or until the rice is well coated. 5. Pour in the chicken stock and bring to a boil; cover and cook for 10 minutes, stirring occasionally to make sure the rice is not sticking to the bottom of the pot. If the mixture gets too thick, thin with extra stock until the desired consistency. Season with salt and pepper. 6. Once you have reached your desired consistency, serve in a large bowl. Garnish each with green onion, lemon slices, and boiled egg.
er to show her love for us."
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Cristina Batalla I was never the cook. I grew up watching my mom Imee and our kasambahay Ate Clarisa whip up fantastic dishes on the dining table every day. That is how they expressed love—through food. I remember the warm feeling of home and family through this tuyo pasta, a dish my Ate and mother began cooking after my Papa passed away in 2007. Mama often distributed the sauce as Christmas gifts packaged in old jars, upcycled decorations, and handwritten notes. She wanted to make you feel that our home was welcome to anyone.When you come by, there will always be space for you around our old Narra table.
"Love, like fam recipes, can al be preserved shared."
When Mama died in 2017, I didn’t know what to do with December anymore. Our dining table, which used to be vibrant with life, felt an eerie silence. There was nothing and everything to talk about at the same time. Amidst the grief, what kept our family together was food. Despite my parents’ deaths, Ate stayed. She has been here for 16 years—long enough to memorize every recipe that would fill not just our empty stomachs, but more so our hearts. She holds time and memory in this household— remembering the texture, precise flavors, and ingredients of the dishes my Pangasinense parents loved. We eat everything she makes. This is her way of giving my siblings, who lost so much when they were only so little, a taste of identity and history. We owe our lives to this woman who taught us that love, like family recipes, can always be preserved and shared. Even in death, the memories of what you love do not have to fade away.
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mily lways and
Gourmet Tuyo Tomato Pasta Servings: 5 Ingredients 5 cloves garlic 1/2 cup olive oil Fresh basil leaves, chopped 1 can mushrooms, sliced 400g can peeled tomatoes, crushed 220g jarred gourmet tuyo, himay or removed from the bones 500g penne pasta Parmesan cheese, for topping and garnishing
Procedure 1. In a pan over medium heat, sautĂŠ the garlic in olive oil until slightly golden brown. 2. Next, strain the canned mushrooms and save around 1/2 cup of the mushroom water for the pasta sauce later on. Then, add in the mushrooms. 3. Add the jarred tuyo along with all its oil and spices in the pan, then the chopped basil. Make sure the tuyo is broken into flakes beforehand. 4. Once everything has been tossed together, add in the peeled tomatoes and mushroom water then stir. 5. Season with salt and pepper to taste. Add olive oil as much as you desire. 6. Let it simmer until the oil and tomato sauce have been incorporated well. 7. In another pot, cook the pasta in boiling water until al dente. 8. Toss the sauce and pasta together and top with parmesan cheese.
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About the
IRRA CHIU
LEIKA GOLEZ
Irra studies under the production track, and
Being in the journalism
she has been honing her skills in photography
experienced in intervie
and videography since 2012. She used to be
gathering research, and
the Ateneo Association of Community Majors’
stories of different genr
Multimedia Information Resource Laboratory
is currently The GUIDO
deputy for multimedia production, and she
she has formerly written
is also currently a member of the Loyola Film
for Rappler and feature
Circle. Her favorite Filipino dish is Dinuguan
She never fails to find w
because it reminds her of family trips to the
Filipino noodle dishes s
province and visits to a specific carinderia
Pancit Palabok, and Mis
along the way.
32
he editors
PATRICIA VILLORIA track, Leika is
Pat started practicing multimedia journalism
ewing sources,
in 2017 as a student producer for the Public
d creating multimedia
Broadcasting Service Newshour Student
res and styles. She
Reporting Labs. She continued writing and
ON News Editor, and
reporting as the Broadcast News Editor of
n investigative news
The GUIDON from 2018 to early 2020. Her
es for When In Manila.
love for Filipino food started when she took
warmth and comfort in
her first bite of pandesal. On a bad day,
such as Pancit Canton,
a bowl of Ginataang Kalabasa or sautĂŠed
sua Soup.
Baguio beans with bacon bits will surely cheer her up.
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When a person encounters a significant moment in their life, it is appropriate to tell them to savor the moment before it passes, or in Filipino, “Namnamin mo iyan bago lumipas.” The use of the word “linamnam” as the title of this book reflects how food is a communication form unhindered by linguistic, geographical, or intercultural gaps — inseparable from memories and Filipino values.
Linamnam is a thesis project aimed to address familial communication issues by studying food’s social role within Filipino families. It is a digital collection of narratives and recipes featuring family stories and memories surrounding homemade food. The editors chose the contributors in this book based on their unique food experiences, culinary background, and diversity. Each of them have shared a Filipino family heirloom recipe, photos of the dish and their families, as well as thoughts and memories that go beyond the dish itself. The collection’s sections are divided into the narratives’ three main themes: aruga (nurture), pakikisama (togetherness), and gunita (remembrance).
