Yummy 2013-10

9 771 908 586002
0 9
ISSN 1908-5869
OCTOBER 2013 EASY MEALS EVERY DAY
KITCHENS WE LOVE
BRIGHT IDEAS FOR MAXIMIZING SPACE & STAYING ORGANIZED
68
RECIPES
INSIDE!
PERFECT PASTA
New takes on lasagna
and mac & cheese
COOKING WITH
LONGGANISA
TIPS, TRICKS, MUST-HAVE APPS
Learn how to take
Instagram-worthy
food photos
PLUS: Quick upgrades
for the grown-ups!
Kid-friendly meals
TASTY CHICKEN RECIPES
*
A SEAFOOD MENU FOR THE WEEKEND
oo w h nd
DELICIOUS
DINNERS!
baby fod
Make your own
Contents
OCTOBER 2013
Yummy Ideas
and Shopping
11 Super shrooms
Add some Mexican
air to meatless
Mondays with these
spicy mushroom
tacos.
12 Project:
Halloween treats
These homemade
Halloween delights
will make little
tricksters cackle and
shriek!
13 Yummy Ideas
A Mexican drink
perfect for taco night,
quick and easy
sandwich ideas, great
food nds online, a
book that aims to
preserve heirloom
Filipino recipes, and
more.
18 Yummy
Shopping
RuMe Eco Bags
19 Grocery Grab
Out of the box
Everyday
Recipes
20 Everyday
Recipes
24 Family
Kitchen
Joey de Larrazabal-
Blancos Banana
Mango Pure with
Basil, Apple Cinnamon
Oatmeal, and Roasted
Root Vegetable Mash
with Cumin
28 Hey, Home
Baker!
Aileen Anastacios
Speculoos Cookie
Butter Rolls
30 Chef at Home
Jun Jun de Guzmans
Sausage and Potato
Casserole
32 Biz Whiz
Sharlene Tans
Mushroom and Bacon
Fried Rice
33 Around the
World
Sari Jorges Baby Back
Ribs
35 Weekday
Cooking
Winner dinners
41 Weekend
Entertaining
Sea change
Baked
Penne with
Kaldereta
Pg.50
On the cover
24 Make your own
baby food!
35 Tasty chicken recipes
44 Kid-friendly meals
and adult upgrades
62 Kitchens we love
68 How to take
Instagram-worthy
food photos with
your smartphone
Contents
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Recipe Features
44 For all ages
Planning family meals
doesnt need to be a
struggle! We give you ve
kid-friendly meals, along
with ideas for making them
delicious for the grown-ups,
too.
50 Pasta perfection
From a new take on mac
and cheese to an interesting
version of pasta with
kaldereta, these great pasta
recipes are bound to have
repeat performances at your
family get-togethers.
56 Longganisa love
Our local breakfast staple
can be enjoyed in so many
ways! Here are six recipes to
whet your appetite.
Feature Stories
62 Kitchens we love
These three kitchens give us
great ideas for maximizing
space and staying
organized.
68 Photo nish
Learn how to take better
food photographs with your
smartphone by following our
all-you-need-to-know guide.
Restaurants
72 Comfort zone
The Clubhouse serves up
comfort food favorites that
are sure to please.
74 Vietnamese
delights
Take a culinary trip to
Vietnam at Greenbelt 5s La
Petite Camille.
75 Bowled over
The ramen war heats up
with Ikkoryu Fukuoka
Ramen, which serves Hakata
ramen from the southern
region of Japan.
76 Yummy eats lunch
with
J. Luis Gonzales
77 Dish
Yummy Lessons
79 Fresh and crisp
80 Fresh Takes
Flour tortillas
82 Healthy Approach
Vegan and Vegetarian
Cooking with Marie
Gonzalez
84 D-I-Y
Homemade Peanut Butter
Cups
85 In the Kid-chen
Frozen Smores
86 Idges 10 Ideas
Apples
DEPARTMENTS
04 Yummy at a Glance
06 Editors Note
10 Meet Our Friends
86 Recipe Index
87 Directory
88 Making It
Roaster Juans
Kitchens
we love
Pg.62
Serves 4 Prep Time 10 minutes, plus marinating
time Cooking Time 5 minutes
1 tablespoon peanut oil
1
1
/2 tablespoons nely chopped ginger
2 cloves garlic, crushed
1
1
/2 tablespoons sesame oil
1
1
/2 tablespoons soy sauce
1
1
/2 tablespoons balsamic vinegar
1 heaped tablespoon sugar
1
1
/2 teaspoons salt
250 grams egg noodles, cooked accorng to
package directions
12 stalks green onion, thinly sliced diagonally

1
/2 cup toasted peanut halves

1
/2 cup roughly torn basil leaves
1 Heat oil in a small frying pan on medium heat.
Saut ginger and garlic for 1 minute. Transfer to a
large bowl. Whisk in sesame oil, soy sauce, balsamic
vinegar, sugar, and salt.
2 Add cooked and drained egg noodles to the soy
sauce mixture.
3 Toss green onions through. Set dish aside for 1
hour, tossing occasionally.
4 Add peanuts and basil. Toss gently and season to
taste. Serve at room temperature.
SESAME NOODLES WITH
PEANUTS AND BASIL
Make this noodle dish for a quick weeknight dinner!
Throw in some shredded chicken or barbecued
pork, if desired.
Cover recipe
4 OCTOBER 2013 WWW.YUMMY.PH
Family meals
Baby Back Ribs Page 33
Bacon-wrapped Chicken Drumsticks Page 38
Baked Penne with Kaldereta Page 51
Ham and Cheese Fried Rice Page 47
Homemade Peanut Butter Cups Page 84
Lemon Chicken Page 36
Longganisa Pizza Page 60
Mushroom and Bacon Fried Rice Page 32
Sausage and Potato Casserole Page 30
Speculoos Cookie Butter Rolls Page 29
Squash Mac and Cheese Page 51
SQUASH MAC AND CHEESE
GRILLED GOODNESS
Recipes on Yummy.ph
Gri l l ed Tof u Pork Barbecue
MUSHROOM TACOS
PAGE 11
MUSHROOM AND
BACON FRIED RICE PAGE 32
MEATLESS LASAGNA
PAGE 55
BABY POTATO SALAD
PAGE 14
MUSSELS ROCKEFELLER
WITH MALUNGGAY PAGE 42
LONGGANISA PARCELS WITH
GARLIC-YOGURT DIP PAGE 58
Yummy at a gl ance
Looking for new recipes to cook for your family? Want
to nd new ways of preparing mushrooms? Looking
for quick appetizers to serve at your next party?
Bringing out the griller for a fun barbecue night?
Heres your guide to planning yummy meals.
Chi cken Curry Skewers
Mighty mushrooms Good start
Gri l l ed Kamot e
USE YOUR LPG PROPERLY.
8tore and pIace your LPG tank on a fIat
aurface. It ahouId aIwaya be in an upright
poaition.
AIIot reaaonabIe apace around your
LPG. Make aure that anything that emita
heat (incIuding your atove) ia at a aafe
diatance.
Do not expoae the LPG cyIinder to the
eIementa: protect it from duat, rain, and
even extreme heat and aunIight.
AIwaya awitch off the reguIator firmIy
when not in uae.
WATCH OUT FOR POTENTIAL HAZARD8.
AIwaya check the rubber hoae that
connecta your LPG to your atove. It
ahouId not be damaged or found to be
Ieaking. If unaure, caII your LPG auppIier
to have it checked.
If you auapect a Ieak, awitch off the LPG
reguIator, turn off aII eIectronic gadgeta
at home, open aII doora and windowa,
extinguiah aII open fIamea, and caII your
LPG auppIier for aaaiatance.
CHOO8E YOUR LPG WI8ELY.
Go with new technoIogiea deaigned to
keep you and your famiIy aafe,
Iike the EC Gaa compoaite LPG
cyIinder. The EC Gaa compoaite
LPG cyIinder haa an increaae in
permeabiIity aIIowing gaa to aeep
through if the cyIinder ia fuIIy enguIfed in
fIamea, making it aafer and expIoaio - roof
unIike the traditionaI ateeI LPG
cyIinder that wiII burat when
expoaed to fIamea. Another
diatinct feature of EC Gaa ia the
reguIator'a auto ahut off ayatem
for caaea Iike when ita hoae
accidentaIIy geta detached
from the cyIinder or from the
atove or when there ia a houae
rupture.Theae added protectiona
courteay of the EC Gaa are very
heIpfuI when you have pIayfuI
kida around the houae.
BE READY FOR EMERGENCIE8.
Make aure that you have a quaIity fire
extinguiaher.
Know the numbera of your fire department
and other emergency aervicea.
Have a fire eacape pIan and make aure that
everyone at home knowa and adherea to it.
ADVERTISINGFEATURE
,
ISC
H
E
M
4
A
F
E
SX
&
$
5
IOR'
NQ
Moat FiIipino houaehoIda uae LPG (Iiquefied petroIeum
gaa) for their kitchena. It ia a convenient and economicaI
aource of fueI for cooking. ]uat keep in mind to obaerve
aome aafety precautiona to be abIe to continue whipping
up cuIinary maaterpiecea with a peace of mind.
oaion p oo ,
er

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edit ors not e

I have a confession to make: Im addicted to Instagram.
When were eating out, my friends and family know that
they have to wait for me to snap a photo before digging in.
(Yup, Im one of those people, but hey, its part of my job!)
Ive always loved taking pictures and Im thrilled that todays
smartphones come with such excellent cameras. Im taking
more pictures than ever before and its so much fun being able
to share these snaps instantly online. Hooray for technology!
Yummy joined the world of Instagram months ago, and
its been a blast sharing our photos and connecting with our
readers online. Our @yummyph account (follow us if you
havent already!) is a wonderful way to share new restaurant
discoveries, supermarket nds, cooking tips, and behind-the-
scenes snaps. We love being tagged in your photos when you
try Yummy recipes, too!
Want to know how to take Instagram-worthy food
photos? In this issue, Miguel Nacianceno, one of our go-
to photographers, shares tips, tricks, and must-download
apps for the best photos possible. One of my favorite things
about Instagram is that theres so much visual inspiration
to be found there, and its truly amazing how smartphone
photography has almost been elevated into an art form.
So this month, we have a challenge for you: Upload your
best food photographs to Instagram and use the hashtag
#yummyph. Well pick the yummiest, most creative ones to
share on our Facebook page!
Ready, set, snap! See you on Instagram!
Connect with
us online
facebook.com/
yummymagazine
@yummyph @yummyph
Liezl
Editor in chief
Our newest book is dedicat ed t o t he most
important meal of t he day: break fast ! From quick
morning meals t o leisurely brunch dishes, t his
books got you covered. Grab a copy for only P150
at your favori t e supermarkets and bookst ores!
Team Art Director Jonathan Roxas
CONTRIBUTORS
COLUMNISTS Aileen Anastacio, Jun Jun de
Guzman, Joey de Larrazabal-Blanco, Kristine D.
Fonacier, Marie Gonzalez, Sari Jorge,
Sharlene Tan
PHOTOGRAPHERS Julie Crespel, Kai Huang,
Toto Labrador, Patrick Martires, Tracy Monsod,
Miguel Nacianceno, Rob Shaw
WRITERS Angelo Comsti, Darren McDermott,
Miguel Nacianceno, Sasha Lim Uy

YUMMY.PH/SUMMIT DIGITAL
President Lisa Gokongwei-Cheng
Publisher Annamarie Dy
General Manager Chrissy Icamina-Dalusong
Staf Writer Aimee Morales
Staf Artist Francesca Panaligan
Programmer Paul Mangaser
SUMMIT MEDIA
President Lisa Gokongwei-Cheng
Publisher Aurora Mangubat-Suarez
VP for Operations Hansel C. dela Cruz
Editorial Directors Myrza C. Sison, Jo-Ann
Maglipon
Deputy Group Publisher Ichi Apostol-Acosta
IS and Administrative Director Mags E. Castro
Team Publisher Melody Lalata
Executive Assistant Rosalie Arteta
Administrative Services Manager
Whilma M. Lopez
Senior Administrative Assistants
Michiel B. Lumabi, Marlyn D. Miguel

ADVERTISING
Group Advertising Director
Florence G. Bienvenido
Advertising Director, Key Accounts Regie P. Uy
Advertising Managers Shiela A. Ogues
Key Accounts Specialists Joey Anciano, Joyce
Argana, Cha F. Clarino, Junn T. de las Alas, Alex
S. Revelar, Annie S. Santos, Suzette G. Tolentino
Senior Account Managers Honey P. Alesna,
Rommel C. Discipulo, George V. Canseco III
Junior Account Managers Caz Marino, Jamie
Reyes
Advertising Executive Assistant
Rita M. Barbacena
Key Accounts Assistants Lexter Acsayan,
Maricel Adaniel, Ashley Balla, Chinggay M. Cabit
Advertising Assistants Angel A. San Jose
MEDIA RELATIONS AND PROMOTIONS
Media Relations Head
Claire Marie Algarme
Senior Media Relations Associate Nikka Peralta
Media Relations Associate Jieneb Kho
Senior Marketing Associate Kharleigh
Macapagal
Junior Marketing Associate Mary Princess Derit
Database Marketing Associate
Joyce Tamayo
TRADE MARKETING DEPARTMENT
Trade Marketing Associates Jamie Islo, Daryl
Lincod, Joyce Anne Ramos, Patrick Malicdem
Visual Merchandiser Mychael Ivan Lim
Junior Trade Marketing Project Coordinators
Rachelle A. Losenada and Mark Keven F. Muoz
CREATIVE SOLUTIONS TEAM
Managing Editor Denise J. Mallabo
Creative Director Noel Azcueta
Assistant Managing Editor Anne Krystle Malinis
Art Directors Jose Francis Galura, Dittle delos
Santos
Associate Art Directors Clare Felise Magno,
Jerome de Dios
Graphic Artist Lovella Suarez

EVENTS DEPARTMENT
Marketing Director
Ramon Manzano III
Assistant Marketing Manager Roberlin Rubina
Project Ofcers Eduardo Jay Almeda Jr.,
Patricia Cordero, Arvi Lopez, Jocelyn Negrete
Senior Marketing Associates Ana Monica
Barretto, Joe Carl Brion, Rica Lozada, Siena
Mirano, Jesusa Angela Padua
Junior Marketing Associates Alvin Paronda,
Kath Vanguardia
PRODUCTION
Production Manager
Elizabeth E. Rellis
Assistant Production Manager Jane M. Puno
Premedia Ofcer Bong Carolino
Advertising Trafc Coordinator Eliziel del Rio
Advertising Trafc Supervisor Myra Jadormio
Advertising Trafc Assistant Arthur Villaor
Pre-press Supervisor Arthur Asturiano
Pre-press Assistant Supervisor Dindo Rollan
Layout and Graphic Artists Eric Chu,
Gem Gatpure, John Laurence Patulan,
Love Suarez

CIRCULATION
Circulation Manager
Alma M. Madelo
Deputy National Circulation Manager Glenda Gil
Circulation Manager, GMA Alaine Mae Lozada
International Distribution Specialist
Ulyssis Javier
Key Accounts Group Heads Vivian Manahan,
Noreen Peligro
Distributors Group Head, GMA Malou Rubinos
Newsstand Supervisor, GMA Joel Valdez
Key Accounts Specialists, GMA Charlotte Barlis,
Edward Caringal, Jay Escototo, Hazel Mardo,
Alfredo Toledo Jr., Jennifer Tolentino
Junior Sales Representatives, GMA
Reigine Caisido, Anjelyn Cario, John Lakhi
Celso, Ruby Frias, Edilen Tomas
Distributors Specialist, GMA Arnaldo Lopez
Distributors Specialists, Provincial
Eric Ferdinand Gasatan, Francis Daryl Molo, Gian
Carlo Peralta, Roberto Revilla, Mark Elliot Villola
Subscriptions Group Head Hannah Montecer
Subscription Coordinators Annalyn Arambulo,
Nathaniel Embiado, Carla Soriano
Telemarketers Michelle Jayin, Felix Tong
Export Sales Assistant Legui Brylle Gonzales
Circulation Supervisor Mary Fatima A. Flores
Distribution Account Analyst May Ann Ayuste
Circulation Administrative Assistants
Marjorie Yu Abueme, Elnie Marie delos Santos
Logistics Manager Norman Campo
Subscribe to Yummy
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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
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Opinions expressed in this magazine
are the writers and not necessarily
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Fax no.: 398-8049.
Editor in Chief Liezl Yap
Art Director Jon Tolentino
Food Director Rachelle Santos
Features Editor Zee Castro-Talampas
Editorial Assistant Idge Mendiola
Katherine Jao
FOOD STYLIST
What I did for this issue Shared kid-
friendly recipes and easy upgrades adults
can make for For all ages. It was my
rst time to do a recipe feature like this. It
was both interesting and fun, as with any
Yummy assignment!
Currently busy with... Food styling
projects and consultancy for a few
clients.
Homemade masterpiece Lately, Ive
been making lots of panini sandwiches
at home. I use leftovers as lling, like
roasted vegetables, sauted mushrooms,
and bottled sardines. I always keep a
stack of diferent cheese slices in the
freezer so I can easily add a couple to my
sandwich anytime.
Pantry must-haves Butter and steak! We
also make sure that we never run out of
pork belly, fruits, greens, rice, olive oil,
garlic, sugar, Japanese salt, and pepper.
Cool cravings When the weather is
cooler, I always crave for tang yuan or
chong wan yiglutinous rice balls lled
with peanut paste in hot soup.
Kiddie favorite Hongba (Chinese stewed
pork belly) with lots of sauce and rice. Plus,
mangoes for dessert!
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meet our friends

Toto Labrador
PHOTOGRAPHER
What I did for this issue Shot this
months Weekend Entertaining. I
always enjoy my shoots with Yummy,
especially since theyve all been stress-
free and fun. Plus, we even get to eat
while working!
Photography beginnings My dad
was always into photography, so he
basically introduced me to the craft. I
took up Fine Arts at the University of
the Philippines. Right after nishing a
photography class there, I decided that
was what I wanted to do. I pursued it
further and got my BFA in Photography
from the Art Center College of Design in
Pasadena, California.
Photography philosophy Keep it
simple and dont overthink.
Homemade masterpiece I recently
prepared a pasta dish of penne with
zucchini, cream, and blue cheese sauce.
My wife thought it was pretty good!
Most unforgettable meal It was this
simple place in Macau that served the
best baked clams Ive ever had. Also,
my rst taste of sushi in Tokyo as a kid
when a family friend invited us over to
visit.
Comfort food favorites Anything that
reminds me of home, like my lolas
adobo and my moms apple crumble.
Pantry must-haves Butter and bacon
are always present in our pantry!
Cup of warmth Cofee has always been
my favorite hot beverage, especially
during these cooler months.
Favorite Yummy assignments Some of my
favorite recipe features are the breakfast
recipes from June 2013, the sausage feature
from October 2012, and the wraps from
March 2012.
Currently busy with... miradips, CowKing
Great Steak (my steak restaurant), and
Sandwicheese; plus, I also manage the
operations for Banapple. Im also currently
developing new dips and sauces for
miradips in preparation for Christmas.
Culinary background Watching Nora
Dazas cooking shows inspired me to work
in the kitchen. Then, I attended certicate
courses on Fundamentals of Culinary Arts
and Fundamentals in Pastry Arts at ISCAHM.
I also trained under Chef Myrna Segismundo
at Restaurant 9501.
Homemade masterpiece I make the best
grilled lamb chops. Its been a favorite of my
friends for so long.
Most unforgettable meal Chashu Ramen
at a small restaurant in Asakusa, Japan last
June. The pork was served separately on a
small sizzling plate, plus the broth was just
so avorful.
Cool cravings Ice cream and bibingka are
two of my faves during this time of year!
Kiddie favorite I loved La Cibeles churros
with hot chocolate when I was a kid. I
also have good memories of my yayas
sweet spaghetti and Aristocrats chicken
barbecue.
By the book I love all of Ruth Reichls
books, but Comfort Me with Apples has
always been a constant favorite.
Mira Angeles
CHEF AND FOOD CONSULTANT

What I did for this issue Developed 5
new recipes featuring everyones favorite
chicken. Working with Yummy is a
welcome break from my usual routine.
The editors are really nice and I always
enjoy talking about food with them.
WWW.YUMMY.PH OCTOBER 2013 11
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MORE YUMMY IDEAS

R
SUPER
SHROOMS
Enjoy this lling yet
healthy alternative
to your favorite
Mexican dinner.
hr

TO MAKE: Prepare the salsa by chopping 5 tomatoes, 2 cloves garlic, 2
medium onions, and a small sprig of cilantro. Mix together in a bowl,
then add the juice of half a lemon. Season to taste. Set aside. Drizzle
oil in a skillet over medium heat. Saut 1 tablespoon chopped garlic
until golden. Add 450 grams chopped mushrooms (we used a mix
of oyster, shiitake, and shimeji). Cook for 5 minutes until tender. Add
2 tablespoons McCormick taco seasoning and the juice of half a
lemon. Cook for 3 more minutes. Add chili akes, if preferred. Fill 6
taco shells with mushrooms; top with salsa and shredded cheddar
cheese. Serve with hot sauce and sour cream, if preferred. Serves 6.
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Yummy
Ideas
SNACK O LANTERNS
Let Halloween revelers snack on these
sweet fruit cups! Slice of a thin part of
the bottom of an orange to make it stable.
Slice the top of and scoop out the orange
segments; set aside. Use a small knife to
make the eye, nose, and mouth details.
Repeat with 5 other oranges. Remove white
pith and seeds from orange segments.
Slice segments into smaller pieces. Mix
with 1 (432-gram) can fruit cocktail (syrup
drained). Spoon fruit back into the orange
cups. Chill before serving. Makes 6.
SPOOKY PIZZAS
Have your kids personalize their own scary
pizzas! You can try making mummies, bats,
and cobwebs out of cheese, too. Combine
1
/4 cup tomato sauce, 1 teaspoon sugar, and
1 teaspoon McCormick Italian seasoning in
a bowl; mix well. Spread on a 6-inch store-
bought pizza crust. Top with chopped ham.
Using scissors, cut cheddar cheese slices to
make ghoulish shapes. Place black sesame
seeds on top of cheese to make the eyes
on each ghost. Bake in an oven toaster
until cheese melts and crust turns golden,
about 5 to 8 minutes. Makes 1.
PEANUT BUTTER DENTURES
A bit of peanut butter makes fruit even
more appetizing for the kiddos. These
monster mouths will be a hit with the
boys! Cut 2 apples into quarters. To make
the gaping mouth, use a small knife to
slice out a wedge from each quarter.
Spread a thick layer of peanut butter on
the cut surface, and add marshmallows
for the teeth. Makes 8.
Creepy
cupcakes
H
A
L
L
O
W
E
E
N
PROJECT:
F OR YOUR HALLOWEEN F EST IVIT IES, SKIP T HE PACKAGED CANDY
AND MAKE T HESE HOMEMADE T REATS INST EAD!
KOOKY CUPCAKE CREATURES
These spooky cupcakes are perfect for Halloween. Bake 1 (200-gram) Maya
party cupcake mix according to package directions. Let cool on a wire rack.
Make the frosting by combining
1
/2 cup softened butter, 1 cup confectioners
sugar, 1 teaspoon vanilla extract, and 4 tablespoons milk. Add 2 drops red food
coloring and mix until well combined. Frost cooled cupcakes. Stick marshmallow
strips in the frosting to make hairy spikes. To make googly eyeballs, cut a large
marshmallow in half and attach chocolate buttons onto it with a dab of frosting.
Gently push into the frosting just above the cupcake liners. Makes 5.
O
ra
nge you gl ad?
T REATS
W
a
t c
h

y
o
u
r
m
o
u
t h
Peek-a-boo
READY TO WARE
Corelle, Pyrex, Corningware, and
Visions are bringing the health of
consumers to the fore with their non-
porous, non-reactive, and non-toxic
line of products. Make sure to keep
the family healthy by using the right
kitchenware to prepare, cook, and
serve your food. Available in leading
department stores nationwide.
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i
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k
O
F
T
H
E
M
O
N
T
H
RAMEN TO THE RESCUE
Craving for hot, avorful ramen? Head
to Tokyo Tokyo Ramen Bar and order
a bowl of Braised Pork, Spicy Chicken,
or Tempura Miso! Over 20 of Tokyo
Tokyos stores now ofer quality ramen
at a fraction of the costonly P99 for
a snack-sized bowl and P150 for a full
serving. Visit www.tokyotokyo.ph for a
list of all branches.
TERRIFIC TOOL
Place 1 cup uncooked white rice in a food
processor and pulse until pulverized. Place in a
heatproof container, and add
1
/2 cup blanched
almond slices and
1
/2 teaspoon cinnamon. Add
3 cups hot water, cover, and let stand for 3
hours or overnight. Place mixture in a blender,
add 1 cup water, and blend until smooth. Pour
over a strainer lined with cheesecloth for a
few times until liquid is smooth. Discard solids.
Sweeten with sugar and vanilla extract to
taste. Chill and serve over ice. Serves 4 to 6.
HORCHATA
PAIR THIS MEXICAN DRINK WITH A TACO-AND-
BURRITO FEAST! WANT A QUICK SHORTCUT? USE
A MIX OF RICE AND ALMOND MILK.
z WHAT A FILLING
Combine shredded
chicken, feta cheese,
pesto, sauted shrooms,
and grilled peppers to
make a avor-packed
Mediterranean delight.
z BEST BREKKIE
Give the usual bacon-
and-scrambled-egg
sandwich a twist by
spreading butter and
mango jam on one of the
slices of bread. Sweet
and savory!
z THE BIG CHEESE
Upgrade the usual ham
and cheese by adding
thin slices of Granny
Smith apples. Heat in
the jafe maker to make
the layers meld.
z SUGAR HIGH
Have a sweet time with
combos like banana
and hazelnut spread or
peanut butter, caramel,
and chocolate. So many
sweet possibilities!
SANDWICH
MAKER
You can always
count on a hot
sandwich to
satisfy a hungry
tummy. Get
creative and
experiment with
these delicious
llings!
B
revi l l e J
af f l e M
aker,
P5
,4
9
9
at l eadi ng
appl iance cent ers and
depart m
ent st ores
YOGURT DELIGHTS
Incorporate milk in your familys
diet with the new Creamy Delight
Pasteurized Yogurt. Made from 100%
liquid milk and real fruits, this creamy
yogurt comes in diferent variants
suited for kids and adults: a 0% non-
fat version for calorie-counters, thick
and creamy for the teens, and fruity
YogiKids for the little ones. Available
in leading supermarkets nationwide.
Yummy
Ideas
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BOOKSHELF
QFormer Yummy editor Angelo Comsti always
wanted to recreate his Lola Ponyings famous taisan
cake, but its been years since she passed and no
one in his family was able to properly write down
the recipe. After many attempts, he still hasnt
been able to come close to the cake he remembers
eating in his childhood, but the experience made
him realize one thing: Heirloom recipes are national
treasures and he wanted to write a book dedicated
to preserving them. From Our Table to Yours (P795,
National Book Store) is a treasure trove of over 50
beloved family recipes from some of the countrys
culinary icons: Tonyboy Escalante of Antonios,
Joel Binamira of Market Manila, as well as Yummy
columnists Aileen Anastacio, Jun Jun de Guzman,
and Joey de Larrazabal-Blanco. Its an impressive
collection of classic recipes and regional dishesa
celebration of Filipino cuisine and family feasts. Lola
Ponying would be proud.
Yummy FOOD ADDITION
Baby Potato Salad
Looking for an easy alternative
to rice or pasta for your meals?
Whip up this baby potato salad!
Serve it with grilled chicken for
a comforting combo.
W
HAT W
ERE
READING
THIS MONTH
B
o
o
k
m
a
r
k

i
t
!
{ }
Tast e Cent ral
From the same team behind Deal Grocer comes
a website that offers you a taste of the good
life. On Taste Central, you can order delicious
treats from Trader Joes, limited-edition Kit
Kat bars from Japan, goodies from local brands
like Casa San Luis and Whisk, and much
more. The sites tastefully curated Home and
Living section has great deals for homemakers
who love to entertain, like discounted
Cuisinart appliances and pretty placemats
from Bungalow 300. With a wide selection
of products and super fast delivery, online
shopping just got a whole lot sweeter. Check
out more deals at www.tastecentral.com.
Boil 1 kilo baby potatoes in a pot of salted water until tender,
about 20 minutes. Let cool, slice large pieces in half, and
set aside. Combine 1 cup Ladys Choice Ham Spread and 1
tablespoon yellow mustard in a bowl; mix thoroughly. Add
baby potatoes and cup chopped parsley; mix to combine.
Season with salt and pepper. Store in the refrigerator and
serve chilled. Serves 3 to 4.
Family Favorites
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\WXXML_Q\PI[\ZI_JMZZaI^WZML[XZMIL
PreparatIcn TIme:20 minutes
ServIngs: Makes 4 servings (2 slices toast
& 2-1/2 tablespoons spread each)
PreparatIcn TIme:50 minutes
ServIngs: Makes 4 servings (1 thigh and 1/2 cup rice each)
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Deluxe French Toast
Prepa
ServIn

10 tabIespccns BIue
Bcnnet` HcmestyIe
Spread- tub, divided
1/4 cup sLrawberry
preserves
2 lare es
tabIespccns BIue
Bcnnet`stIck, dIvIded
2 pounds skInless cLIcken
LLILs, rInsed, paLLed dry
1 pk (6.4 oz eacL)
MexIcan rIce wILL
INGREDIENTS:
INGREDIENTS:
Easy Arroz Con Pollo
1/2 cup lowIaL (1%) mIlk
1/8 cup orane juIce
1/2 Leaspoon round
cinnamon
8 slIces (8/4IncL LLIck)
French bread
seasoning mix
21/4 cups waLer
1/8 Leaspoon cLIlI
powder
CLopped IresL parsley,
optional
Flace 6 Lablespoons BIue Bcnnet` In medIum bowl, beaL wILL
elecLrIc mIxer on medIum speed unLIl creamy. 0radually add
sLrawberry preserves, beaLIn unLIl well blended aILer eacL
addILIon. Cover and reIrIeraLe unLIl ready Lo use.
EeaL es, mIlk, orane juIce, and cInnamon In sLallow bowl
wILL wIre wLIsk unLIl well blended.
MelL 2 Lablespoons oI Elue EonneL In lare skIlleL over
medIum LeaL. DIp 4 slIces oI LLe bread In e mIxLure, LurnIn
Lo evenly coaL boLL sIdes oI eacL bread slIce. Flace bread
In skIlleL and Iry unLIl olden brown on boLL sIdes, LurnIn
once. FepeaL wILL LLe remaInIn Elue EonneL, bread and e
mIxLure. Berve Lopped wILL sLrawberry spread.
Melt 2 tablespoons BIue Bcnnet in medium skillet over
medIumLIL LeaL. Add cLIcken, cook 8 mInuLes or unLIl
brown on all sIdes. Femove cLIcken Irom skIlleL, seL asIde.
MelL remaInIn 1 Lablespoon Elue EonneL In same skIlleL. BLIr
In conLenLs oI rIce packeL and seasonIn mIx. Add waLer and
cLIlI powder, sLIr. FeLurn cLIcken Lo skIlleL. ErIn Lo a boIl
over LIL LeaL. Feduce LeaL Lo medIumlow, cover. BImmer
25 minutes, or until chicken pieces are no longer pink in
cenLers and juIces run clear (180E).
Femove Irom LeaL, leL sLand S mInuLes beIore servIn.
0arnIsL wILL parsley, II desIred.
HOW TO PREPARE:
HOW TO PREPARE:
(Easy Chicken with Rice)
ADVERTISINGFEATURE
Yummy
Ideas
THE DILEMMA You bought a carton of cream to use in a
recipe, but you have a lot left over. The box says that
once opened, its best to consume everything within 3
days. Is there a way to extend its shelf life?
WHAT TO DO Pop the sealable carton of cream in
the freezer and just use it some other time! Yes,
manufacturers try to discourage you from doing
so, but thrifty home cooks and bakers, including
renowned pastry chef and cookbook author David
Lebovitz, freeze cream all the time. So when you nd
yourself with a large carton of cream, you can either
freeze it outright, or do what we prefer: measure out
cupfuls of cream and pour into freezer-safe containers
before freezing. You can use it more efciently this
way. Before using, defrost the cream by letting it thaw
in the refrigerator overnight. Give it a good shake to
make sure the butterfat does not settle on the bottom.
If the cream looks grainy even after thawing, heres
another tip from Lebovitz: Whisk a little sugar into the
cream to make it smoother in consistency.
Yummy LESSON
F REEZING CREAM
We
asked:
My daughter just turned two, but this early, just
including her in the cooking process is a good
motivation for her to eat what I plan to serve her.
She likes helping out by getting the things I ask
her to bring me and even tasting the food to see if
it still lacks seasoning. I make sure to cook what I
know she likes eating because its a good start to
getting her to help out as well.Mar Ngo-Tan
When we plan our weekly menu, I always include
my kids in the discussion. This way, we avoid
wasting food and having too much left over. I also
bring them along when I do my grocery shopping,
so I can teach them to make better choices when
it comes to the food they eat.Lia Sebastian
One of the things I teach my kids whenever
theyre with me in the kitchen is the importance
of cleaning up. I always ask for their help when
I clean my work area, segregate the trash, and
wash the dishes. Sometimes, I even assign one of
them the role of chief cleaning ofcer to make it
fun and ofcial.Luis Cortez
I ask the young ones to do the fun and messy steps
in the recipe! They love mixing gooey chocolate,
kneading dough, cracking eggs, and tasting cakes
after theyre iced.Kulet Sabanal Alturas
I gave my daughter her own kiddie apron that
matched what the rest of our kitchen staff wore.
There are days when we make her in charge of the
whole kitchen, letting her choose the recipe for
the day and making everyone else her assistants.
Its a fun activity! It hones her skills and gives her
condence in the kitchen. Maybe someday shell
be the head chef of a restaurant, too.Micic
Mark Mendoza Fabelo
I have two kids, ages 4 and 6, who enjoy
assisting me whenever I bake. Ive already taught
them how to sift our, beat eggs, and measure
ingredients. Aside from teaching them essential
kitchen techniques, the experience also becomes
a bonding activity for us. Shier Myla
I let my nephew and nieces read my copies
of Yummy. The beautiful pictures inside the
magazine inspire them to recreate the dishes,
so I help them follow and prepare the recipes. It
always turns out great! Now they want to become
chefs one day.Cyrs Macherspiel
O O O
O
K
O N H
H N
POST YOUR ANSWERS ON WWW.FACEBOOK.COM/YUMMYMAGAZINE, AND CHECK OUT NEXT MONTHS ISSUE FOR YOUR YUMMY IDEAS.
Next question:
IS T HERE A DESSERT YOU CAN MAKE WIT H JUST 5 INGREDIENTS?
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STOP
BY
Merry Moo
at SM Aura
Merry Moo is located at the lower ground
oor of SM Aura (near the supermarket and
Chinabank), Bonifacio Global City, Taguig.
For more information, email merrymoo@
ymail.com or visit their Facebook page at
www.facebook.com/Merrymoo.icecream.
Merry Moo has been at the forefront of Manilas homemade ice cream scene
since its debut at Mercato Centrale in 2009. That was several years ago, and
while the brand is still a xture at many weekend markets around the city,
theyve also begun putting up kiosks at different shopping malls, all with the
goal of bringing your favorite frozen delights closer to you.
Their third outlet is located at the recently opened SM Aura. Head down
to the lower ground oor and youll nd Merry Moos kiosk located under
the escalator, just steps away from the supermarket. Artist Jamie Bauza has
decorated the booth with cheerful illustrations that bring the brands fun spirit
to life. Here, ice cream acionados can have their x of any of Merry Moos
creative avors, like the wildly popular Sea Salt Caramel (a perfect balance of
sweet and salty), Strawberry Basil, Candied Bacon, and Earl Grey Tea.
That avor roll call says it allwe can always count on Merry Moos chief
ice cream ofcer Kelvin Ngo to dream up different combinations that are
consistently surprising and consistently delicious. Who would have thought
that Pop Rocks candy would work in ice cream? In their Pop Rocks and
Mallows avor, a hit with the kids and the young-at-heart, it does.
Theres more to Merry Moo than fun avors, too. To ensure quality, the ice
cream is made in small batches using locally sourced ingredients (even the
salt in their Sea Salt Caramel avor is organic and harvested in Mindoro). With
ice cream this delicious, creamy, and made with love, youll be smiling from
ear to earjust like Merry Moos trademark grinning cow.
Yummy
Ideas
With an awesome selection of
avors, the hardest part will be
deciding which one to try.
Each cup
comes with
a generous
serving of
ice cream.
You can have
two avors in
one cup, too.
(P70 to P90
per scoop)
Cant get enough of Merry
Moos ice cream? Bring
home a hand-packed pint
in your favorite avor.
(P270 to P290)
Yummy Shopping
M
u
s
t-
b
u
y
!
S
GO ECO With a ban on plastic
bags taking efect in many cities
around the country, reusable
bags are the way to go. Denver-
based lifestyle brand RuMe, short
for ReUse Me, inspires people to
use less by reusing more. Their
bags arent the run-of-the-mill
kind that gives up after a couple
of uses. Made of durable yet
lightweight material, a RuMe bag
can hold up to 50 pounds, making
it your perfect grocery shopping
companion. Each bag has double-
bound seams, as well as at sides
and bottoms, which means that
the bag lays at when you set it
down. It also neatly folds into the
size of a mobile phone, so you can
always keep one in your car or
purse!
ROOM FOR DESIGN Aside from
helping you reduce your carbon
footprint, these eco bags look
ultra stylish as well. Choose from
a variety of hot hues and pretty
patterns like chevron, polka dot,
ikat, and other geometric prints.
With these lovely totes, going
green is wonderfully easy and
practical to boot.
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RUME
ECO BAGS Ditch the plastic!
Pretty eco bags
are the way to go.
Its in
the bag
RuMe products are available for P525 (medium)
and P625 (macro) at Nothing But H20, Certied
Calm, Quirks Curiosities & Novelties, ROX, Salcedo
Market, Yoga Manila, and through Ava.ph. For more
information, visit www.facebook.com/RuMePhilippines.
2013 19
Out of the box
These READY-TO-BAKE MIXES will help satisfy
sweet cravings in mere minutes.
GROCERY
GRAB
S
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BROWNIE POINTS
Top the rich chocolate
batter with thick
caramel sauce, then
bake. The result: chewy
decadent bars you will
enjoy bite after bite.
Ghirardelli Caramel
Turtle Brownie
Mix, P223, Rustans
Supermarket
PINOY PALATE
No need to wait for
simbang gabi to enjoy
this classic. You can
make this Filipino
favorite at home in
5 minutes! A box
would make a great
going-away gift to
balikbayans ying
overseas, too. White
King Bibingka Mix,
P41.25, Pioneer Centre
COOKIE CAPER
Enjoy warm, freshly
baked cookies in 12
minutes! Best savored
with a glass of fresh
milk. Duncan Hines
Chocolate Chip
Cookie Mix, P170,
Rustans Supermarket
FAMILY FAVE
Topped with cream
cheese frosting, this
whole wheat carrot
cake is the perfect
dessert to cap of a
family meal. The best
thing about it? Theres
no need for fancy
equipmentyou can
make it in your toaster
oven! Maya Think
Heart Carrot Cake Mix,
P29.95, The Landmark
LET THEM EAT
CUPCAKES
Moist and avorful,
these gluten-free
cupcakes are absolutely
delish! A sweet vanilla
frosting mix is included,
too. Stonewall Kitchen
Vanilla Cupcake
Mix, P373, Rustans
Supermarket
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Everyday Recipes
FAMILY
FAVORITE
FOR MEAT
LOVERS, ADD 1
CUP SHREDDED
ROTISSERIE CHICKEN
TO THE MIX.
TiP
Serves 4 Prep Time 10 minutes
Cooking Time 25 minutes
375 grams spaghetti
50 grams butter
250 grams sliced button mushrooms
1 large zucchini, sliced into half-moons
1 stalk leek, trimmed and sliced
2 cloves garlic, crushed
3 teaspoons chopped thyme
300 ml all-purpose cream

1
/2 cup Japanese breadcrumbs (panko)

1
/2 cup grated tasty cheese
1 Preheat oven to 400F. Lightly grease a
large casserole dish.
2 Cook pasta in a large saucepan of
boiling salted water for 8 to 10 minutes,
until just tender. Drain well. Return to pan.
3 Meanwhile, melt butter in a large frying
pan on medium heat. Saut mushrooms,
zucchini, leek, garlic, and thyme for 4 to
5 minutes until vegetables are tender. Stir
in cream and bring to a simmer. Season
to taste.
4 Add sauce to pasta, tossing well to
coat. Transfer to prepared dish. Sprinkle
with combined crumbs and cheese.
5 Bake for 10 to 15 minutes or until top is
golden.
Creamy Zucchini Spaghetti Bake
This fuss-free dish can be assembled ahead and chilled, covered, until ready to bake.
Simply increase baking time by 10 to 15 minutes.
20 MINUTES
OR LESS
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Serves 4 Prep Time 10 minutes, plus

marinating time Cooking Time 10
minutes
500 grams pork tenderloin, cut into
1-inch pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
4 cloves garlic, sliced
2 tablespoons all-purpose our
oil for deep-frying
2 egg whites, lightly beaten
steamed rice, blanched green beans,
and sliced leeks, to serve
FOR THE SAUCE

1
/4 cup tomato sauce
2 tablespoons white vinegar
2 tablespoons sugar
1 Combine pork, soy sauce, cornstarch,
and garlic in a shallow bowl. Marinate for
1 hour.
2 Place our in a small bowl. Whisk in
1
/3
Sweet and Sour Pork Spare Ribs
Tempted to call your favorite Chinese restaurant for delivery tonight?
Try this recipe instead! You can make sweet and sour pork in 20 minutes at.
cup water to make a smooth batter.
3 Heat oil in a large saucepan or wok on
medium heat.
4 Dip pork in egg whites, then in batter,
draining of excess. Deep-fry in hot oil
for 2 to 3 minutes or until golden. Drain
on paper towels.
5 Make the sauce: Combine ingredients
in a saucepan. Simmer on high heat.
Add pork, tossing to coat. Serve with
rice, steamed green beans, and
sliced leeks.
B.Y.O. BAON
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TO MAKE THE DIPPING SAUCE,

COMBINE
1
/2 CUP BROWN
SUGAR,
1
/3 CUP WATER, AND
2 TABLESPOONS RICE WINE
VINEGAR IN A SMALL PAN.
SIMMER FOR 3 MINUTES. ADD
1 SLICED RED CHILI, GRATED
ZEST AND JUICE FROM 1 LIME,
AND 2 TABLESPOONS FINELY
CHOPPED CILANTRO STEMS.
TiP
Fish and Vermicelli Rolls
We tweaked the classic spring roll by adding sh, mushrooms,
and vermicelli noodles to the lling. Roll with it!
Serves 4 Prep Time 20 minutes Cooking Time 15 minutes
100 grams vermicelli noodles
1 tablespoon peanut oil, plus extra for deep-frying
250 grams mixed Asian mushrooms (shiitake and oyster), nely
chopped
1 carrot, shredded
2 stalks green onion, nely sliced
1 (
3
/4-inch) piece ginger, peeled and nely chopped
500 grams skinless rm white sh (like cream dory or labahita),
cut into 12 equal strips
12 (8.5x8.5-inch) lumpia wrappers
dipping sauce of choice, to serve (see tip)
1 Soak noodles in just-boiled water following package directions.
Drain and chop. Transfer to a bowl.
2 Heat 1 tablespoon oil in a large frying pan on high heat. Saut
mushrooms, carrot, green onions, and ginger for 4 to 5 minutes
until mushrooms are soft. Add mixture to noodles; mix well and let
cool.
3 Place a lumpia wrapper on a at surface with the corner
pointing toward you. Place a heaping tablespoon of the mixture
on the corner. Top with a strip of sh. Brush the edges of the
wrapper with water. Fold corner over the lling, then roll up rmly,
folding the edges in. Place on a tray, seam side down. Repeat with
remaining ingredients to make 12 rolls.
4 Heat oil in a wok or deep saucepan on high heat. Deep-fry
spring rolls in 2 batches, 3 to 4 minutes each, turning until golden.
Drain on paper towels. Serve with dipping sauce on the side.
ASC U108P040413L
BY JOEY DE LARRAZABAL-BLANCO
Family
Kitchen
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About the columnist

Joey de Larrazabal-Blanco started cooking in earnest out of absolute necessity
a continent away from home with no one to feed her. She then promptly
and totally ung herself into a one-woman love aair with foodprocuring it,
preparing it, and ultimately, consuming it. She carries no credentials except for
her passion and is rm in her belief that anyone can learn to cook. She recounts
her own gastronomic exploits in her blog, 80breakfasts.blogspot.com.
I now have another little
mouth to feed. Although
milk is still his sole source of
sustenance, I excitedly await the
time when I can initiate him into
the wonderful world of solid food.
Just as I did with my rst child, I
spend those seemingly endless
nursing hours daydreaming about
what I will be feeding him.
Slowly introducing my babies to
my favorite avors and spices will
always be a process I enjoy. One
of the beliefs I hold when it comes
to feeding young children is that
there is no such thing as kid food
and adult avors. Kids will eat a
lot of things we normally think as
being too grown-up for them. How
do we know what they like anyway,
if they are only just starting to eat?
Another thing I believe in is that
introducing diferent avors early
on, when your child is still too
young to say no or run away, helps
build a solid foundation for better
eating later on.
Of course, anything you make
to feed your baby should get the
green light from your pediatrician
rst. These recipes are certainly
not rst food but perhaps a
close second. Ive made these
for the stage when your child
has already tried these fruits and
vegetables one by one in order
to rule out allergies, so please
proceed with these caveats in
mind.
Many shy away from spices and
stronger avors in baby food but
the idea that our babies should
be eating bland mush is a great
misconception. As long as you
introduce them slowly and in
moderation, you will be opening
an exciting new world of avor to
your little one. And foodto me, at
leastshould always be something
thats celebrated with excitement.
THESE RECIPES WILL
MAKE MORE THAN 1
SERVING. YOU CAN
FREEZE THE REST IN
CLEAN ICE CUBE TRAYS
FOR FUTURE MEALS.
TiP
ROASTED ROOT
VEGETABLE MASH
WITH CUMIN
100 grams squash, peeled and cubed
100 grams sweet potato, peeled and cubed
100 grams carrot, peeled and cubed
1 teaspoon olive oil
1
/4 cup water, plus more as needed
1
/4 teaspoon cumin
1 Place vegetables on a baking tray. Drizzle with
olive oil and water. Sprinkle cumin all over.
2 Roast in a 350F oven for about 30 minutes or
until the vegetables are all cooked through and
tender. Once or twice during the cooking, toss
vegetables around and add more water if the
vegetables look dry.
3 When the vegetables have cooled slightly,
place in a food processor or blender and blitz
until desired consistency is reached (smooth for
younger babies, chunkier when they start growing
teeth). Add more water if it needs thinning.
APPLE
CINNAMON
OATMEAL
3
/4 to 1 cup water
1
/4 cup rolled oats
1
/2 apple, peeled and grated
scant
1
/8 teaspoon cinnamon
1 Bring water to a boil in
a small saucepan. Once
boiling, add oats, apples, and
cinnamon. Cook until oats are
tender. Remove from heat and
set aside to cool slightly.
2 Transfer the oats to a food
processor or blender. Blitz
until desired consistency is
reached (smooth for younger
babies, chunkier when they
start growing teeth).
BANANA
MANGO PURE
WITH BASIL
4 to 5 basil leaves
1 banana, peeled and sliced
the esh of 1 mango, cubed
1 Blanch basil leaves in simmering
water for 3 to 5 minutes or until
wilted. Drain and set aside.
2 Place banana, mango, and
blanched basil in a food processor
or blender. Blitz until desired
consistency is reached (smooth
for younger babies, chunkier when
they start growing teeth).
BY AILEEN ANASTACIO
Hey, Home
Baker!
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About the columnist
Aileen Anastacio is best known as the chef and president of bakeshop-caf
Goodies N Sweets. She is also the author of Home Caf, a book on desserts
and coee. She has a new book, Home-made for the Holidays, co-authored
with Angelo Comsti. For more of Aileens recipes and to read about her
culinary adventures, visit gourmetgoodies.blogspot.com.
Heres something that will
surely please cookie butter
fans: Speculoos Cookie Butter
Rolls! These are very similar to
cinnamon rolls, but we replaced
the lling with the popular cookie
butter spread. I have to admit that
at rst I didnt quite understand
why people were raving about
this spread, then I tried it and now
I know why. I prefer the crunchy
version, just as I like my peanut
butter chunky. There are several
cookie butter brands out in the
market now, but Yummy also
published its own recipe last June
so you can make your own at
home and use that as well.
To get the perfect dough,
measure your ingredients properly
and accurately. To avoid tough and
dry buns, add the our a little at
a time during kneading so that
you dont end up overfeeding
the dough. The end result should
look smooth and elastic. Let the
dough rise for the prescribed
time, and then roll it slowly so
that the dough will spread easily.
Also, use a ruler as a guide when
cutting the rolled dough so you
come up with rolls with the same
size and height. This will ensure
uniform baking and doneness.
These are best eaten a few
minutes after theyre baked.
Store any leftovers in an airtight
container in the refrigerator then
heat in a toaster oven until the
buns are warmed through. Serve
it with a cup of cofee or English
breakfast tea. Happy baking!
SPECULOOS COOKIE BUTTER ROLLS
Makes 12 buns Prep Time 15 minutes
Baking time 12 to 15 minutes
1 (7-gram) packet instant yeast
(around 2
1
/4 teaspoons)
1 cup warm milk
1
/3 cup sugar
2
/3 cup butter
2 large eggs
4
1
/4 cups bread our
1 teaspoon salt
FOR THE FILLING
1
/3 cup butter
1
/2 cup speculoos cookie butter
3
/4 cup dark brown sugar
1 cup crushed Biscof cookies
(optional)
FOR THE GLAZE
1
/2 cup butter, cubed and softened
1
/3 cup speculoos cookie butter
3
/4 cup confectioners sugar

1 Combine yeast and milk in the bowl of
an electric mixer. Set aside for 5 minutes.
2 Attach the dough hook to the electric
mixer. Add sugar, butter, and eggs to
the yeast mixture. Run the mixer on low
speed to stir the mixture.
3 Gradually add the our and salt; knead
until mixture forms a smooth, elastic
dough.
4 Transfer dough to a greased bowl,
cover with a damp towel, and set aside
in a warm place. Allow dough to rise until
it doubles in size, about 1 hour.
5 Punch down dough, then transfer to
a clean and dry work surface. Roll out
dough until 20 inches long and 16 inches
wide, about
1
/4-inch thick. Set aside.
6 Preheat oven to 350F.
7 Prepare the lling: Combine butter and
speculoos in a bowl; mix well.
8 Using a spatula, spread the softened
butter mixture evenly over the dough.
Sprinkle brown sugar and crushed
cookies (if using) all over the surface.
9 Starting from the edge closest to
you, roll the dough into a tight log. Roll
evenly until you reach the other end,
then pinch the end of the dough gently
to seal and tighten the roll.
10 Using a sharp knife, slice the dough
into 2-inch-thick slices. Place on a
greased baking pan.
11 Bake the rolls for about 12 to 15
minutes or until golden.
12 Meanwhile, make the glaze: In the
bowl of an electric mixer tted with
the paddle attachment or in a regular
mixing bowl, cream softened butter
and speculoos together. Gradually add
confectioners sugar. Beat until smooth.
13 When the rolls are baked and done,
spread glaze over the rolls while still hot.
Let cool for 10 to 15 minutes, then serve
warm.
7
2 3 3
13 12
Chef at
Home
BY JUN JUN DE GUZMAN
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About the columnist

A graduate of the Peregrine School of
Cordon Bleu London, Jun Jun de Guzman is a
popular chef instructor as well as programs
director at the Center for Asian Culinary
Studies in San Juan. (His students and
friends fondly call him Chee.) He is also a
member of the Council of Chefs of the USDA-
FAS. Whenever he can, he heads abroad for
further studies. Most recently, he was at the
UFM Baking School in Bangkok where he
took the US Wheat course on Frozen Dough
Technology and classes at the Macaron
Pastry Training Center with Chef Eric Perez.
When it comes to beloved
family recipes, this dish is
always at the top of our list. A
mishmash of Filipino and German
avors, this is a dish invented by
our former cook who truly enjoyed
preparing food for us. Our family
loves this casserole, and given how
quick and easy it is to put together,
its what wed always whip up
whenever we had unexpected guests
for lunch or dinner.
The casserole is also incredibly
versatile since you can use all kinds
of sausages. I used the Italian garlic
kind in this recipe, but its easily
adaptable. We even tried it with
Vienna sausages once and it still
tasted good! Try it with your favorite
kind of sausage, too.
SAUSAGE AND
POTATO CASSEROLE
FOR THE BECHAMEL SAUCE
1
/4 cup butter
2
/3 cup evaporated milk
1 cup water
salt and freshly ground pepper,
to taste
2 white onions, sliced
1
/4 cup butter
4 Italian garlic sausages, sliced
400 grams potatoes, boiled
and quartered
100 grams grated cheddar cheese,
for garnish
2 Make the bechamel sauce: Melt
butter in a saucepan. Add our and
cook for 2 minutes. Mix well. Remove
from heat, then add milk and water,
whisking well. Return to heat and
continue mixing until thick. Season
with salt and pepper; set aside.
3 Saut onions in butter. Add sliced
sausages and cook until browned. Mix
in potatoes and cook for 5 minutes.
4 Transfer sausage and potato
mixture to a baking dish or casserole.
Pour in bechamel sauce. Top with
grated cheese and bake for 20
minutes in the preheated oven.
Whats your favorite comfort
food? Mine is a bowl of freshly
cooked fried rice. I would eat this
often growing up, and even now,
its a quick and easy meal-in-a-bowl
I can whip up after a long day at
work. Good fried rice only takes
two components: a great mix of
ingredients and day-old jasmine rice.
And with so many combinations
possible, there is no way anyone will
ever grow tired of it.
This months invention is Mushroom
and Bacon Fried Rice. I whipped
this up after coming home late one
night from a shoot and seeing fresh
mushrooms, leftover rice, and bacon
in our fridge. Using these ingredients,
it only took me 15 minutes to come up
with a very satisfying dinner. I used
peanut oil because it has a higher
smoking point, allowing me to cook
the rice at a higher temperature,
which is crucial to making really good
fried rice. Peanut oil adds additional
avor, too! If youre counting calories,
you can swap the peanut oil with
some light extra virgin olive oil and
use brown or red rice instead of white.
Itll be just as good!
Biz Whiz
BY SHARLENE TAN
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About the columnist

A food stylist by profession and one of the
brains behind Goodles pasta bar, Sharlene
Tan loves everything about food. She spends
most of her time testing and tasting recipes,
dining out, teaching friends how to cook,
and styling food for the camera. When her
schedule permits, she takes time to travel,
often to Hong Kong, which she considers
her second home. A few days o to visit her
favorite shops and food stops always brings
her to a new level of inspiration. Visit her
website at www.sharlenetan.com.
MUSHROOM AND
BACON FRIED RICE
1 Heat peanut oil in a wok or
frying pan. Cook bacon until fat
is rendered, about 10 minutes.
Set aside bacon and bacon fat
separately.
2 In the same pan on high heat,
add 3 tablespoons rendered
bacon fat and cook onions until
softened. Add garlic, ginger, and
leeks; cook for 2 to 3 minutes.
3 Add bacon, shiitake mushrooms,
and carrots. Season to taste with
salt.
4 Saut for another 3 minutes,
then add green peas, rice, and soy
sauce. Mix well, then add beaten
eggs. Mix egg with the rice
mixture and let egg sit for a few
seconds to solidify.
5 Turn of heat and transfer rice
to individual bowls. Drizzle a little
trufe oil on top, if using.
Serves 3 to 4 Prep Time 8 minutes
1
1
/2 tablespoons peanut oil
6 slices thick-cut bacon, cubed
1 small onion, minced
3 cloves garlic, minced
1 tablespoon minced ginger
2 stalks leek, thinly sliced
100 grams shiitake mushrooms,
sliced
1 small carrot, thinly sliced
salt, to taste
1 cup frozen green peas (thawed
or soaked briey in hot water)
3 cups day-old rice
3 tablespoons light soy sauce
(we used Kikkoman)
4 large eggs, beaten
trufe oil, to serve (optional)
Around
the World
BY SARI JORGE
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About the columnist

For Sari Jorge, food has always been
instrumental in bringing her family together.
Thanks to a doting grandmother who made
sure her grandchildren knew their way
around the kitchen, she has been cooking
since she was 10 years old. These days, she
channels this same love for cooking into a
thriving business, 25 Mushrooms Kitchen,
where she teaches cooking classes for
household helpers. Aside from food, Sari is
passionate about playing squash, collecting
paintings and antiques, and traveling.
Have you ever tasted baby back
ribs so tender that the meat
practically falls of the bone with
the slightest nudge? Remember how
appetizing and delectable the meal
was, how it made you want to forego
the fork and knife and just eat the ribs
with your hands?
This recipe for fall-of-the-bone
baby back ribs is a tried-and-tested
one that adults and children alike will
love. While you can always order this
dish at restaurants, its worth learning
how to make at homeits a great
family meal and itll be even more
special if you know how to prepare
it yourself. When my son invites his
friends over, I make sure I serve this
because its usually a hit. I always
prepare this for family gatherings and
events, too.
The secret in making the recipe
more tasty lies in two things: the
sweetness of the sauce and the
tenderness of the meat. To be able to
achieve these, you should prepare the
recipe in advance as the ribs need to
be braised for quite a while. Prepared
the right way and braised slowly until
tender, youll be able to get the fall-
of-the-bone experience at home as
well. Happy cooking!
BABY BACK RIBS
Cooking Time 1 to 2 hours
1 kilo baby back ribs (American
ribs)
1 cup chopped white onions
1
/2 cup sugar (add a little more if
you want it sweeter)
1
/2 cup tomato ketchup
1 teaspoon iodized salt
1 teaspoon black ground pepper
1 tablespoon Worcestershire sauce
(we used Lea & Perrins)
3 tablespoos soy sauce
1 tablespoon vinegar
1 tablespoon allspice
4 cups water, plus more as needed
coleslaw and corn cobs, to serve
1 Place the ribs in a large casserole.
Set aside.
2 Mix the remaining ingredients
together in a bowl. Add mixture to
the casserole with the ribs. Place
over low heat and simmer for 1 to
2 hours or until the ribs are tender.
Add more water to cover the ribs, if
needed.
3 Remove the ribs from the
casserole. Bring the sauce to a boil
and cook for a few more minutes
until it thickens.
4 Brush the ribs with the sauce. Grill
ribs over a prepared charcoal or
electric grill for 1 minute per side.
Serve remaining sauce, coleslaw, and
corn cobs on the side.
Cooking
W E K D A Y E
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RECIPES THIS WAY

R
WINNER
DINNERS
Versatile, delicious, and economical
is a perennial favorite on the
dinner table. Here are ve new dishes
to add to your repertoire.
H N
M O N D A Y
LEMON CHICKEN
This Chinese restaurant staple featuring
crispy chicken and a sweet, zesty sauce
is so easy to prepare. Time to make it at
home!
FOR THE LEMON GLAZE
1
/2 cup lemon juice
1
/2 cup chicken stock
1
/3 cup white sugar
1
/2 tablespoon cornstarch, dissolved in 1
tablespoon water
salt and pepper, to taste
FOR THE CHICKEN
1 kilo boneless chicken thighs, with skin
left on
salt and pepper, to season
1 tablespoon soy sauce
1 tablespoon sesame oil
2 medium eggs, beaten
1 cup cornstarch
oil for deepfrying
lemon slices and sliced leeks, for garnish
(optional)
steamed rice, to serve
1 Make the lemon glaze: Combine lemon
juice, stock, and sugar in a small pan. Bring
to a boil, stirring constantly until sugar
dissolves.
2 Add dissolved cornstarch to the lemon
mixture. Stir until the sauce turns thick and
glossy. Season with salt and pepper. Set
aside and keep warm.
3 Prepare the chicken: Season chicken
thighs with salt and pepper. Add soy sauce
and sesame oil; mix well.
4 Dip chicken thighs in the beaten eggs
and dredge in cornstarch. Make sure
all sides of the chicken are coated in
cornstarch.
5 Heat oil in a deep pan. Deep-fry chicken
thighs in batches until crispy and golden
brown. Drain on paper towels to remove
excess oil.
6 Place chicken in a bowl. Pour lemon
glaze over and toss to coat. Transfer to a
serving dish. Garnish with lemon slices and
leeks. Serve immediately with steamed
rice.
ADD TOASTED SESAME
SEEDS BEFORE SERVING
FOR A NICE NUTTY
FLAVOR AND CRUNCH.
TiP
T U E S D A Y
GRILLED CHICKEN TEX-MEX SALAD
This hefty and satisfying salad is a medley
of lively avors. Make it even tastier by
sprinkling grated sharp cheddar cheese
on top.
marinating time Cooking Time 15 minutes
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon olive oil
1
/2 kilo skinless chicken breast llet
2 small red onions, quartered
2 ripe tomatoes, cubed
1 red bell pepper, cored and cubed
salt, to season
oil for deep-frying
3 (6-inch) whole wheat our tortillas,
sliced into thin strips
1 medium-sized head romaine lettuce,
chopped
1 cup canned corn kernels
1 cup canned red kidney beans
chopped cilantro (optional)
FOR THE DRESSING
1 cup all-purpose cream
juice of half a lemon
2 tablespoons honey
salt, black pepper, and cayenne pepper,
to taste
1 Combine cumin, cayenne pepper,
coriander, paprika, and olive oil. Rub all
over chicken breast llets. Set aside and
marinate for 1 hour in the refrigerator.
2 Preheat an electric griller or grill pan.
Grill chicken for 5 minutes on each side or
until cooked through. Slice chicken into
strips; set aside and keep warm.
3 Grill onions, tomatoes, and bell peppers.
Season with salt. Set aside.
4 Heat oil in a small saucepan. Deep-fry
tortilla strips until crispy. Drain on paper
towels.
5 Make the dressing: Mix all ingredients
in a bowl. Season to taste with salt, black
pepper, and cayenne pepper.
6 Arrange lettuce, grilled chicken, onions,
tomatoes, bell peppers, corn kernels, and
red kidney beans on a serving platter.
Top with fried tortilla strips and chopped
cilantro, if using. Drizzle dressing all over or
serve on the side.
IF YOU DONT HAVE THE SPICES
ON HAND, USE STORE-BOUGHT
TACO SEASONING INSTEAD. YOU
CAN OPT FOR FRESH, GRILLED
CORN KERNELS INSTEAD OF
THE CANNED VARIETY, TOO.
TiP
CREAMY CHICKEN BACON PESTO PASTA
W E D N E S D A Y
This delicious pasta will become your new go-to dish
when looking for something quick and easy.
1
/4 kilo honey-cured bacon, thinly sliced
1
/2 kilo chicken breast llet, cubed
1 cup water or chicken stock
1
/2 cup cream cheese, diced
1
/2 cup store-bought or homemade basil pesto
250 grams bowtie pasta, cooked according to
package directions
buttered and toasted French bread, to serve
(optional)
1 Saut bacon in a saucepan or medium wok until
slightly crispy. Set aside half of the bacon for topping.
2 Add garlic to the same pan and cook until brown.
Add chicken breast and saut until cooked through.
3 Add all-purpose cream, water or stock, and cream
cheese. Mix until all the ingredients are well combined.
Add pesto and simmer for 5 to 10 minutes. Season to
taste with salt and pepper.
4 Toss in cooked pasta until the sauce is evenly
distributed. Transfer to a serving platter and top with
crispy bacon bits. Serve with bread, if desired.
GIVE THIS DISH A TANGY KICK BY
MARINATING THE DRUMSTICKS
IN LEMON JUICE AND LIQUID
SEASONING, TOGETHER WITH
THE HERBS. COLLECT THE
DRIPPINGS AND WHIP UP
MUSHROOM GRAVY TO SERVE
WITH THE CHICKEN.
TiP
T H U R S D A Y
BACON-WRAPPED CHICKEN DRUMSTICKS
Wrapping the chicken in
bacon keeps the meat moist
and gives it a smoky avor.
8 chicken drumsticks
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 tablespoon dried rosemary,
divided
8 to 16 pieces honey-cured
bacon strips
salad greens and steamed
broccoli, to serve (optional)
1 Season drumsticks with
tarragon, thyme, salt, pepper,
and 1
1
/2 teaspoons rosemary.
2 Wrap bacon strips around
each drumstick. Secure with
toothpicks.
3 Arrange drumsticks on
a baking rack and sprinkle
remaining dried rosemary all
over. Cook in a turbo broiler
set at 350F for 30 minutes,
turning drumsticks halfway
through cooking. Remove
toothpicks. Serve with salad
greens and broccoli on the
side, if desired.
F R I D A Y
CHICKEN MOLO SOUP
We lightened up this classic soup by
swapping ground pork for chicken. Amp
up the avor of your dumplings by adding
minced Chinese ham to the lling.
1 cup ground chicken
1
/2 cup canned water chestnuts, minced
1
/4 cup minced carrots
1
/2 white onion, minced
1 medium egg
1 tablespoon all-purpose our, plus extra
for dusting
15 to 20 (2x2-inch) wonton wrappers
6 cups chicken stock
1
/2 cup carrot strips
2 stalks green onion, chopped
toasted garlic akes, to serve
1 Combine ground chicken, water
chestnuts, carrots, onions, egg, and our
in a medium bowl. Season with salt and
pepper. Mix well.
2 Place a wonton wrapper on a at surface.
Place 1 teaspoon chicken lling on the
center of the wrapper. Fold over the
wonton wrapper to form a triangle. Take
the two other corners, dab the edges
with water, and press the ends together
to seal. Repeat to make 15 to 20
dumplings. Place on a tray dusted with all-
purpose our.
3 Pour chicken stock into a large pot. Bring
to a boil. Add carrots and reduce heat to
a simmer. Gently add dumplings, piece
by piece. Cook for 5 to 7 minutes. Adjust
seasoning with salt and pepper.
4 Divide soup and dumplings among
bowls. Garnish with green onions and
garlic akes. Serve hot.
W E K E N D E
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Entertaining
R
RECIPES THIS WAY
Sea change
THE
MENU
The perfect weekend lunch? Fresh and
interesting takes on classic seafood dishes!
Try these 3 recipes next Sunday.
Mussels
Rockefeller
with
Malunggay
Creamy
Seafood and
Ginger Soup
Steamed
Lapu-lapu
W E E K E N D
CREAMY SEAFOOD
AND GINGER SOUP
Feeling under the weather? Find comfort
in a bowl of this delicious soup. Ginger
and sili tops add a refreshing depth of
avor, plus theyre rich in vitamins, too!
Serves 6 Prep Time 10 minutes Cooking
Time 10 minutes
2 tablespoons vegetable oil
2 tablespoons thinly sliced ginger
1 small red onion, sliced thinly
1 tablespoon minced garlic

1
/4 kilo clams, scrubbed and soaked in
water

1
/4 kilo mussels, scrubbed and soaked in
water
2 tablespoons sh sauce (patis)
3 cups water
1 teaspoon ground black pepper

1
/4 kilo prawns
100 grams sili tops
1 Heat a wok or pan over medium heat.
Add oil; saut ginger, onions, and garlic
until translucent and aromatic.
2 Add clams and mussels. Stir until shells
start to open. Add sh sauce and mix well.
3 Add water and simmer until clams and
mussels have all opened. Discard shells
that remain closed. Season with pepper.
4 Add prawns. Once prawns start to turn
pink, add cream and mix. Adjust seasoning
to taste.
5 Add sili tops and serve immediately.
MUSSELS ROCKEFELLER WITH MALUNGGAY

1
/2 kilo large mussels, scrubbed and
debearded
FOR THE TOPPING

1
/2 cup butter, divided
1 cup milk
1 cup malunggay leaves
2 tablespoons minced garlic
1 cup grated quickmelt cheese
1 Steam mussels in a pot lled with
water until shells open. Drain and set
aside to cool. Once cool enough to
handle, remove the other half of the
shell and discard. Arrange on a baking
tray and set aside.
2 Make the topping: Melt
1
/4 cup butter
in a saucepan over medium heat. Add
our and whisk for about 3 minutes
or until our is cooked through and
mixture turns golden brown. Slowly add
milk, continuing to whisk to prevent
lumps. Season with salt and pepper.
3 Gently fold malunggay leaves into the
mixture. Set aside and let cool.
4 In another pot, melt
1
/4 cup butter and
saut garlic until fragrant. Set aside.
5 Spoon malunggay sauce on top of
each mussel. Add grated cheese and
drizzle garlic butter on top.
6 Bake at 350F for 10 minutes or until
cheese is bubbly and golden brown.
Heres a new version of everyones favorite appetizer! We turned the cheesy
baked tahong into our version of oysters Rockefeller and added malunggay
for a local twist.

COOKING FOR TWO?
USE FISH FILLETS
INSTEAD. WRAP EACH
FILLET IN BANANA
LEAVES AND STEAM FOR
8 TO 10 MINUTES UNTIL
COOKED THROUGH.
TiP
STEAMED LAPU-LAPU
1 (300-gram) lapu-lapu, scaled and
gutted
two large banana leaves (about 20x25
inches), ribs removed, cleaned, and
passed over a hot ame
100 grams ginger, sliced, divided
1 stalk leek, sliced into 2-inch pieces,
divided
1 small red onion, sliced, divided
3 tablespoons soy sauce (we used
Kikkoman)
3 tablespoons sesame oil, plus more for
drizzling
fresh cilantro sprigs and sliced
tomatoes, for garnish (optional)
1 Clean the sh thoroughly under water.
Score the sh by making 3 diagonal slices
on the thickest part of the lapu-lapu. Place
the sh on top of the banana leaves.
2 Stuf sh with half the ginger, leeks, and
red onions. Place a slice of ginger on the
scored parts of the sh. Scatter remaining
aromatics on top. Season with salt and
pepper.
3 Drizzle soy sauce and sesame oil all over
the sh.
4 Place another banana leaf on top, and
wrap the sh securely using banana leaf
strips or cooking twine. You can wrap the
sh in another layer of banana leaves to
make sure the juices will not spill during
the cooking process.
5 Place sh in a steamer on top of a wok
lled with boiling water. Steam for about 15
to 20 minutes.
6 Remove some of the banana leaves and
reserve the juices from the sh. Transfer
banana leaves and sh to a serving platter.
Drizzle sesame oil and reserved juices all
over the sh. Garnish with more leeks,
chopped onions, cilantro, and tomatoes,
if desired. Serve with steamed rice on the
side.
Banana leaves ensure that you end up with a moist and fragrant sh. Make this the star
of your weekend feast!

Want to plan meals that will
satisfy both kids and adults?
Here are 5 recipes that little
ones will enjoy, along with
easy upgrades you can make
to please the grown-ups, too.
PHOTOGRAPHY BY
Patrick Martires
RECIPES, FOOD PREPARATION,
AND FOOD STYLING BY
Katherine Jao
PROP STYLING BY
Idge Mendiola
500 grams white sh llet (we used
cream dory)

1
/2 teaspoon salt

1
/8 teaspoon pepper
oil for deep-frying
potato wedges, to serve
1 (10-ounce) box tempura mix (we used
Kasugai)

1
/2 cup store-bought Thousand Island
dressing, to serve
1 Clean sh llet and pat dry with paper
towels. Slice into 3-inch strips. Season sh
with salt and pepper; set aside.
2 Heat oil in a pan to 350F. Deep-fry
potato wedges until golden. Drain on
paper towels. Set aside and keep warm.
3 Prepare tempura batter according to
package directions, making sure that the
batter stays cold.
4 Dip sh in tempura batter, then deep-fry
in batches. Cook for 4 to 6 minutes or until
crisp. Drain on paper towels.
5 Serve sh with potato wedges and
Thousand Island dressing.
Fish Fingers
Kids love anything crunchy, so this tempura recipe will denitely win them over! For
extra avor, sprinkle the potato wedges with cheese or barbecue powder.
Breaded
Fish Panini
Turn extra sh ngers into an
easy grab-and-go sandwich.
Start by heating ciabatta
bread in a panini maker or
toaster oven. Slice ciabatta in
half. Assemble the sandwich:
Lay 2 curly lettuce leaves
on one slice of bread. Top
with sliced tomatoes and 3
strips fried sh. Drizzle 1
1
/2
tablespoons zesty Italian
dressing on top and cover with
another slice of bread.

4 chicken breast llets

3
/4 cup all-purpose our
1 medium egg, beaten
1 cup seasoned breadcrumbs (we used
Village Gourmet)
oil for pan-frying
400 grams spaghetti noodles, cooked
according to package directions
1 (24-ounce) can store-bought spaghetti
sauce (we used Hunts)
1 Place a chicken breast llet between 2
sheets of plastic wrap. Using a mallet, pound
Chicken Schnitzel
Made with a attened chicken llet, the schnitzel is more kid-friendly compared to the
usual bone-in fried chicken. Pair it with spaghetti for one yummy duo!
until llet is attened to
1
/3-inch thickness.
Be careful not to tear the llet apart. Repeat
with remaining llets.
2 Season chicken llets with salt and pepper.
3 Place our, beaten egg, and seasoned
breadcrumbs in separate bowls. Dredge
chicken llet in our, dusting of excess. Dip
in egg and coat with breadcrumbs, making
sure the chicken is evenly coated. Repeat
with remaining llets.
4 Fill pan with oil until about
1
/2-inch deep.
Fry each llet for about 2 to 3 minutes on
each side or until golden brown. Drain on
paper towels. Set aside and keep warm.
5 Divide cooked spaghetti among 4 plates.
Pour spaghetti sauce over. Serve with
schnitzel.
Chicken Schnitzel with
Peanut Gravy
Make peanut gravy to go with the schnitzel: Combine 1 cup
ready-made gravy, 1 tablespoon creamy peanut butter, and
1 teaspoon sugar in a saucepan. Whisk until well combined.
Cook gravy until it boils and sugar is dissolved. Serve with a
side salad of mixed greens, cherry tomatoes, tom yao sprouts,
and your preferred dressing.
Ham and Cheese Fried Rice Balls
Heres an easy appetizer everyone will enjoy: Combine 1 recipe
ham and cheese fried rice and
3
/4 cup chilled all-purpose cream
in a bowl. Season with salt and pepper. Cover and chill for at
least 30 minutes. Form into 1
1
/2-inch balls using an ice cream
scooper. Dredge rice balls in 1 cup all-purpose our, dip in 2
beaten eggs, and coat in 2 to 3 cups Japanese breadcrumbs.
Chill for 1 hour. Heat oil in a pan to 350F. Deep-fry rice balls in
batches. Drain on paper towels and serve warm.
Ham and Chese
Fred Rice
Bookmark this recipe for
baon next week! Kids will nd
it easy to nish a bowl of this
colorful fried rice, especially
with a generous topping of
cubed cheese.

1
/4 cup butter

3
/4 cup chopped ham

3
/4 cup corn kernels
3 cups cooked white rice

3
/4 cup cheddar cheese,
cubed
2 to 3 tablespoons chopped
parsley
1 Melt butter in a pan over
medium heat. Saut ham and
corn for 2 to 3 minutes.
2 Add white rice; mix well.
Season with salt and pepper.
3 Remove from heat. Sprinkle
cheese and chopped parsley
on top. Serve immediately.
Yogrt Chicken Kebab Chese Melt
These sammies are perfect for weekend playdates or as an after-school
snack. You can prepare the skewers in advance, then grill and assemble the
sandwiches right before serving.
500 grams chicken breast llet, cubed
2 tablespoons yogurt

1
/2 teaspoon salt

1
/4 teaspoon pepper

1
/2 teaspoon dried oregano

1
/2 teaspoon paprika
juice of
1
/2 lemon
1 red bell pepper, cubed
1 green bell pepper, cubed
2 red onions, quartered
8 slices white bread
4 cheese slices
potato chips, to serve (optional)
1 Combine chicken cubes, yogurt, salt,
pepper, oregano, paprika, and lemon juice
in a bowl. Marinate for at least 10 minutes.
2 Skewer chicken onto bamboo sticks,
alternating with bell peppers and onions.
3 Heat a griller and cook skewers for 4 to
6 minutes on each side.
4 Remove chicken and vegetables from
skewers; chop into pieces.
5 Assemble the sandwiches: Place chicken,
vegetables, and a slice of cheese on top
of a slice of bread. Heat in a toaster oven
until cheese melts. Cover with another
slice of bread. Repeat with remaining
ingredients to make 4 sandwiches. Serve
immediately.
Yogurt Chicken
Kebabs with
Tzatziki
Keep the grilled chicken
on skewers and serve with
tzatziki, whole wheat tortillas,
and lemon slices. To make the
tzatziki, start by squeezing out
the water from 1 cup grated
cucumber; set aside. Combine
1
/2 cup plain yogurt and
1
/2
teaspoon minced garlic in a
bowl. Season with
1
/4 teaspoon
salt,
1
/8 teaspoon pepper,
and 1 teaspoon sugar. Add
cucumber and 2 teaspoons
chopped parsley; mix well.
Refrigerate tzatziki until ready
to serve.
marinating time Cooking Time 20 minutes
4 chicken breast llets

1
/2 cup store-bought barbecue marinade
(we used Mothers Best)
FOR THE JAVA RICE
3 tablespoons atsuete oil
1 teaspoon minced garlic

3
/4 cup ground pork
4 cups cooked white rice
peanut sauce, to serve (optional)
Healthy Chicken Barbece with Jav Rice
What comes after every bite of these sweet, juicy chicken llets and spoonfuls
of avorful java rice? The biggest smiles of satisfaction youll ever see!
1 Combine chicken and marinade in a bowl.
Place in the refrigerator and marinate for 2
to 4 hours.
2 Heat grill or grill pan until smoking hot.
Place marinated chicken llets on the grill.
Lower heat to medium. Cook chicken for
2 to 3 minutes on each side, depending
on the thickness of the chicken breast. Set
aside.
3 Make the java rice: Heat atsuete oil in a
pan. Saut garlic until fragrant. Add ground
pork; saut until cooked, about 3 minutes.
Add plain rice; mix well. Season with salt
and pepper. Remove from heat. Set aside.
4 Transfer java rice to serving plates. Serve
with chicken barbecue and peanut sauce.
Chicken Barbecue Vermicelli Salad
Chicken barbecue llets give this Asian-inspired noodle salad a
boost of avor. Combine 2 cups cooked rice vermicelli noodles
(bihon), 1 cup grated carrots, and 1 cup grated cucumber. Toss with
store-bought soy-ginger or sesame-soy dressing. Add chopped
chicken barbecue; mix. Serve chilled.

TiP
NO OVEN? NO PROBLEM! YOU CAN
BAKE THIS DISH IN A TURBO BROILER.
DIVIDE AMONG 2 8X8-INCH PANS,
COVER IN FOIL, AND BAKE AT 325F FOR
30 MINUTES. REMOVE FOIL AND BAKE
FOR ANOTHER 10 MINUTES TO BROWN
THE TOP AND MELT THE CHEESE.
PHOTOGRAPHY BY
Miguel Nacianceno
ART DIRECTION BY
Jon Tolentino
RECIPES AND FOOD PREPARATION BY
Len Santos-Ding of Feed 5000
PROP STYLING BY
Zee Castro-Talampas
Theres nothing more comforting than a plate
of baked pasta! From a new take on penne to
meatless lasagna, these 6 recipes are all bound
to become family favorites.
perfection
pasta
Cooking Time 30 to 40 minutes
butter, for greasing
2 cups cubed and peeled squash (from
a 500-gram wedge of unpeeled squash)
2
1
/2 cups milk
200 grams cheddar cheese, grated
1 cup cream cheese, cut into cubes
2 teaspoons salt

1
/2 teaspoon mustard

1
/8 teaspoon cayenne pepper (optional)
400 grams uncooked elbow macaroni

1
/2 cup unseasoned breadcrumbs

1
/2 cup grated Parmesan cheese
2 tablespoons melted butter
1 Preheat the oven to 375F. Grease a 9x13-
inch baking dish with butter. Set aside.
2 Add squash to a pot over medium heat.
Add salted water and simmer squash until
Baked Penne
with Kaldereta
You can enjoy kaldereta with pasta,
too! The melt-in-your mouth beef,
succulent tomato sauce, and gooey
cheese make for a delicious dish.
Cooking Time 3 hours
FOR THE KALDERETA

1
/4 cup cooking oil
500 grams beef brisket, cubed
3 garlic cloves, crushed and chopped
1 onion, nely chopped
3 cups water
2 large bay leaves

1
/2 cup tomato sauce

1
/4 cup liver spread

1
/2 cup green olives
1 cup diced carrots

1
/2 cup red bell pepper, diced

1
/2 teaspoon crushed chilies (siling
labuyo)
250 grams penne, uncooked
1
1
/2 cups grated cheddar cheese
1 Make the kaldereta: Heat cooking oil
in a large pot. When the oil is hot, add
beef and quickly sear. Set aside. Saut
garlic and onions until fragrant. Add
beef back to the pan. Add water, salt,
pepper, and bay leaves. Bring to a boil
and cook until beef is tender, about
2 hours. (You can also use a pressure
cooker to cut down cooking time.) Add
tomato sauce and liver spread; simmer
for 15 minutes. Add green olives, carrots,
bell peppers, and chilies. Simmer for 5
more minutes. Season to taste.
2 Prepare the pasta: Remove the beef
from the kaldereta mixture. Shred or cut
into small cubes. Toss together beef,
uncooked penne, and enough kaldereta
sauce to cover the pasta. If the sauce is
not enough, add water or stock.
3 Bake in a preheated 350F oven for
40 minutes or until sauce is absorbed
and penne is al dente. Remove from the
oven and top with cheddar cheese. Bake
for a few more minutes until cheese is
golden brown and bubbly.
Squash Mac and Cheese
Squash adds a delectable note to this pasta classic. If you prefer
a smoother sauce, you can pure the squash mixture after step 3.
tender, around 10 minutes. Drain well.
3 Place squash and milk in a large
saucepan. Cook over low heat, stirring
occasionally and mashing the cubes with
a wooden spoon. Increase heat to medium
and cook until the mixture is almost
simmering, stirring occasionally. Remove
pot from heat. Stir in cheddar, cream
cheese, salt, mustard, and cayenne pepper.
4 Add uncooked macaroni to the pot.
Return pot to the stove and simmer until
cheese has almost melted but the macaroni
is still uncooked. Transfer mixture to the
prepared baking dish. Top with more
cheese, if desired.
5 Combine breadcrumbs, Parmesan
cheese, and melted butter in a small bowl.
Sprinkle on top of the macaroni. Bake for
30 minutes or until pasta is cooked. The
top should be crisp and nicely browned.
TiP
TO MAKE IT IN A TURBO
BROILER, DIVIDE MIXTURE
AMONG 2 8X8-INCH PANS OR 2
9-INCH ROUND PANS. COVER IN
FOIL AND BAKE AT 350F FOR
20 MINUTES. REMOVE FOIL AND
BROIL FOR ANOTHER 5 MINUTES.
Fideua
This paella pasta is traditionally from the Valencia region of Spain.
The crispy noodles and variety of seafood make this a showstopper
perfect for Sunday lunches with the whole family.
FOR THE SEAFOOD STOCK
4 cups water
5 large prawns
5 mussels
1 cup clams
pinch of safron

1
/4 teaspoon smoked Spanish paprika
1 bay leaf
200 grams uncooked spaghetti
2 tablespoons extra virgin olive oil,
divided
1 to 2 pieces chorizo de Bilbao, sliced
into rounds
1 small white onion, nely diced
1 cup canned diced tomatoes, drained
very well

1
/4 teaspoon paprika
pinch of safron

1
/4 cup dry white wine
chopped fresh parsley and lemon
wedges for garnish
1 Preheat the oven to 350F.
2 Make the seafood stock: Place a pot of
water over medium heat. Add prawns,
mussels, and clams. Add safron, paprika,
bay leaf, salt, and pepper. Simmer until
mussels and clams have opened and
prawns have changed color. Strain to
separate the seafood from the stock.
Measure 3 cups of the stock and set aside.
Peel prawns, if desired.
3 Break uncooked spaghetti noodles into
2-inch pieces.
4 Drizzle 1 tablespoon olive oil on a large
oven-safe skillet or 17-inch paella pan
over medium heat. Add broken spaghetti
and toast until it becomes darker in
color. Remove from pan and set aside.
Add another tablespoon of olive oil. Add
chorizo and cook until brown.
5 Saut onions and garlic until they start
to soften. Add tomatoes and cook until
liquid is reduced. Season with salt, pepper,
paprika, and a pinch of safron.
6 Add toasted spaghetti to the pan and
toss to coat. Pour 3 cups reserved seafood
stock into the pan. Add wine and more
salt and pepper, if needed. Bake in the
preheated oven for 10 minutes or until the
spaghetti is almost al dente.
7 Remove paella pan from the oven, and
arrange cooked seafood on top of the
pasta.
8 Adjust your oven to broil or increase
the heat to 450F. Place paella pan back
into the oven, and cook until edges of the
spaghetti start to crisp up.
9 Garnish with chopped parsley and lemon
wedges before serving.
TO MAKE THIS IN A TURBO BROILER,
COOK SPAGHETTI ON THE STOVETOP
UNTIL AL DENTE. DIVIDE AMONG
BAKING PANS, ARRANGE SEAFOOD
ON TOP, AND BROIL AT 400F UNTIL
PASTA IS BROWNED AND CRISPY ON
THE EDGES.
TiP

Cheese and Spinach Lasagna Roll-ups
This creative take on lasagna will tickle your taste buds! Feel free to substitute cottage cheese for the ricotta.
FOR THE MARINARA SAUCE
2 to 3 tablespoons olive oil

1
/2 cup diced onions
1 clove garlic, minced

1
1 (800-gram) can diced tomatoes
2 tablespoons chopped fresh basil
6 sheets lasagna noodles
FOR THE FILLING
4 cups fresh spinach leaves
1 cup cream cheese, softened
1 cup ricotta
1 cup grated cheddar cheese
1 large egg
1 tablespoon minced fresh basil
2 teaspoons minced garlic
1 teaspoon calamansi juice
FOR THE TOPPING

3
/4 cup grated mozzarella, cheddar, or
any quick-melting cheese
1 Make the marinara: Heat oil in a large
saucepan over medium heat. Saut onions
until slightly golden in color. Add garlic and
continue to saut until fragrant. Add white
wine and let it reduce by half. Add canned
tomatoes. Bring sauce to a simmer and
cook over low heat for about 15 minutes,
stirring occasionally. Add fresh basil, salt,
and pepper. Pure mixture in a blender if
you want a smoother sauce.
2 Cook lasagna according to package
directions. Lay out on a greased tray so the
noodles will not stick together.
3 Prepare the lling: Blanch spinach in a
pot of salted water until the leaves turn
bright green. Drain well and chop nely.
4 Mix together spinach, cream cheese,
ricotta, cheddar cheese, egg, basil, garlic,
and calamansi juice in a bowl until well
combined. Season with salt and pepper.
6 Spread about 1 cup marinara sauce on a
9x9-inch baking dish.
7 Place a cooked sheet of lasagna on a at
work surface. Spread about
1
/4 to
1
/3 cup
lling on top. Roll into a log and place on
the prepared baking dish, seam side down.
Repeat with remaining sheets and lling.
8 Ladle sauce over noodles and top with
mozzarella cheese. Bake for about 15
minutes or until cheese on top melts.

Three-cheese
Pasta with
Broccoli
and Walnuts
A few extra ingredients provide a
delicious contrast in avor and an
enjoyable crunch to this cheesy
favorite. Add cubes of herbed
chicken llet to make it heartier.
250 grams pasta (we used
rotelles)
4 cloves garlic, thinly sliced

1
/2 cup green onions, cut into
1-inch segments
oil, for sauting
1 cup heavy cream

1
/2 cup blue cheese, crumbled

1
/2 cup cream cheese, softened

1
/2 cup grated Parmesan cheese,
plus more for topping

1
/4 cup chopped walnuts, divided
1 large head broccoli, cut into
orets, divided
2 tablespoons chopped fresh
tarragon leaves
zest and juice of 1 lemon
water or chicken stock
(optional)
1 Cook pasta according to package
directions. Drain and set aside.
3 In a saucepan over medium heat,
saut garlic and green onions in
oil until garlic changes color. Add
cream, blue cheese, cream cheese,
Parmesan cheese, half the walnuts,
and half the broccoli. Season with
salt and pepper.
4 Add cooked pasta. Add tarragon,
lemon zest, and lemon juice. Add
a bit of water or chicken stock if it
is too dry. Transfer to a 9x9-inch
baking dish. Top with remaining
broccoli, walnuts, and Parmesan
cheese.
5 Bake for 8 to 10 minutes, or until
broccoli is roasted.
TiP
TO MAKE THIS IN A TURBO
BROILER, FOLLOW THE RECIPE
UNTIL STEP 4, THEN BROIL THE
DISH AT 375F UNTIL CHEESE
HAS MELTED AND BROCCOLI
IS ROASTED.
FOR THE MARINARA SAUCE
2 to 3 tablespoons olive oil

1
/2 cup diced onions
1 clove garlic, minced

1
1 (800-gram) can diced tomatoes
2 tablespoons chopped fresh basil
Meatless Lasagna
Mushrooms make this baked pasta so meaty and delicious.
It's so good, you wont even miss the ground beef.
FOR THE FILLING
3 tablespoons olive oil
3 cups thinly sliced onions
4 cups sliced mushrooms (we used a
combination of fresh button, portobello,
and shiitake)

1
/4 cup red wine (optional)
FOR THE BCHAMEL SAUCE

1
/4 cup butter

1
/4 cup all-purpose our
2
1
/2 cups fresh milk
salt and white pepper, to taste
pinch of nutmeg
9 sheets spinach lasagna, boiled until al
dente

1
/2 cup grated cheddar cheese

1
/2 cup grated mozzarella
1 Make the marinara sauce: Heat oil in a
saucepan over medium heat. Saut onions
until slightly golden in color. Add garlic
and continue to saut until fragrant. Add
white wine. Let it reduce by half, then
add canned tomatoes. Bring the sauce
to a simmer and cook over low heat,
stirring occasionally, for about 15 minutes.
Add fresh basil, salt, and pepper. Pure
the mixture in a blender if you prefer a
smoother sauce.
2 Prepare the lling: Heat olive oil in a
skillet over low heat. Add onions; cook
until wilted and caramel in color. Add
mushrooms and cook for about 5 minutes.
Add red wine, if using. Allow to reduce
until almost dry. Season with salt and
pepper. Set aside.
3 Make the bchamel sauce: Melt butter in
a small saucepan over medium heat. Stir
in our, allowing it to cook. Slowly pour in
milk while whisking briskly to avoid lumps.
Season with salt, pepper, and nutmeg.
Stir continuously until the sauce thickens.
Remove from heat. Set aside.
4 Cook lasagna according to package
directions until al dente. Lay out on a
greased tray so the noodles wont stick
together.
5 Assemble the lasagna: Thinly cover the
bottom of a 9x13-inch pan with marinara
sauce. Add a layer of lasagna noodles.
Top with a layer of bchamel sauce and
a layer of mushrooms. Top with another
layer of lasagna. Repeat with the rest of
the ingredients. Top with a thick layer of
bchamel sauce. Sprinkle a combination of
cheddar and mozzarella cheeses on top.
6 Bake in a 375F oven until cheese is
bubbly and golden brown.
TiP
TO MAKE THIS IN A TURBO
BROILER, USE 2 8X8-INCH
PANS. BROIL AT 350F UNTIL
CHEESE IS BUBBLY AND
GOLDEN BROWN.

L
o
n
g
g
a
n
is
a

l
o
v
e
PHOTOGRAPHY BY
Miguel Nacianceno
RECIPES AND FOOD
PREPARATION BY
Carina Guevara-Galang
STYLING BY
Rachelle Santos
Our beloved local sausage is classic comfort food
any time of the day. Here, we teach you how to make
it at home and share four new ways to enjoy it.
1 kilo lean ground pork

1
/3 cup brown sugar
1 tablespoon rock salt
1 tablespoon Worcestershire sauce
3 tablespoons soy sauce
3 tablespoons minced garlic

1
/2 teaspoon ground black pepper
oil for frying
Skinless Pork Longganisa
Nothing beats fresh, homemade sausages. Try making this sweet and
garlicky longganisa yourself! Its easy, tasty, and preservative-free.
1 Mix all the ingredients together. Set aside
in the refrigerator for at least one hour.
2 Roll a small amount of the pork mixture
(about 1
1
/2 tablespoons) into a log and
cover well with a small piece of wax paper.
Repeat with remaining pork mixture. Store
in the freezer for 3 hours or until ready to
cook.
3 When ready to cook, heat oil in a wok or
frying pan. Unwrap the longganisa and fry
in batches in hot oil until fully cooked.
TiP
HOMEMADE LONGGANISA CAN
BE STORED IN THE FREEZER
FOR UP TO A MONTH. JUST
REMEMBER TO KEEP IT IN A
RESEALABLE FREEZER BAG
OR AN AIRTIGHT PLASTIC
CONTAINER.

Makes about 12 to 14 parcels Prep Time 15
minutes Cooking Time 5 minutes per batch
FOR THE LONGGANISA PARCELS
1 cup crumbled longganisa, cooked until
browned and then cooled

1
/2 cup cream cheese
1 tablespoon chopped green onions
12 to 14 (2x2-inch) wonton wrappers
cooking oil for deep-frying
FOR THE GARLIC-YOGURT DIP
1 cup plain yogurt
1 teaspoon minced garlic
1 teaspoon lemon juice (optional)
TiP
MAKE A BIG BATCH AHEAD!
AFTER STEP 2, PLACE THE TRAY
OF PARCELS IN THE FREEZER.
ONCE FROZEN, TRANSFER
PARCELS TO A RESEALABLE
FREEZER BAG AND STORE IN
THE FREEZER FOR UP TO TWO
WEEKS. LET PARCELS THAW
BEFORE FRYING.
Heres a simple snack thats a delight to the taste buds. Make a big batch and youll
always be ready when unexpected guests arrive. If you dont have wonton wrappers,
you can use regular lumpia wrappers in its place.
1 Make the longganisa parcels: Combine
longganisa meat, cream cheese, and green
onions in a bowl.
2 Place about 2 teaspoons of the
longganisa mixture on the center of a
wonton wrapper. Fold in half to form a
triangle. Brush edges with water and press
to seal tightly. Place on a plate or tray.
Repeat with remaining ingredients.
3 Heat oil in a deep pan. Fry the parcels
just until crispy. Drain well on paper towels.
4 Make the garlic-yogurt dip: Mix all
ingredients together. Season to taste with
salt and pepper. Serve with the parcels.
Longganisa Parcels with
Garlic-Yogurt Dip
1 tablespoon olive oil
5 cups cooked rice
1
1
/2 cups crumbled longganisa, cooked
until browned
2 teaspoons vinegar
salt, to taste
Longganisa Fried Rice
Make your morning a delicious one by upgrading plain sinangag
with this meaty fried rice. Its a complete meal in a bowl!

1
/2 cup chopped onions
1 cup chopped tomatoes
3 salted eggs, diced
1 Heat oil in a wok or pan. Add garlic and
saut until fragrant but not brown. Add rice
and longganisa. Toss to mix well. Drizzle
with vinegar and season to taste.
2 Transfer to a serving bowl and top with
onions, tomatoes, and salted egg.

Cooking Time 8 to 10 minutes
1 (8-inch) store-bought pizza crust
1 tablespoon extra virgin olive oil

1
/2 cup crumbled longganisa, cooked
until toasted

1
/2 small white onion, sliced into rings
1 tomato, sliced into rings

1
/4 cup shredded mozzarella cheese

1
/4 cup kesong puti, cut into small cubes
1 egg
Longganisa Pizza
This dish is a beautiful marriage between Italian and Philippine avors.
Crisp longganisa bits and fresh kesong puti on pizzanow thats a
creative and tasty spin!
2 Place pizza crust on a baking tray and
brush with olive oil. Place longganisa,
onions, and tomatoes on the crust. Sprinkle
mozzarella cheese evenly on top, then add
kesong puti cubes.
3 Bake in the oven for 6 to 7 minutes or
until the cheese has melted. Remove from
the oven and crack an egg in the center of
the pizza. Return to the oven and cook for
2 to 3 more minutes or until the egg white
has set. Serve immediately.
2 tablespoons extra virgin olive oil
2 tablespoons minced shallots
1 cup crumbled longganisa
2 tablespoons red or white wine
1 tablespoon tomato paste

1
/2 cup tomato sauce

1
/4 cup sliced black olives
2 tablespoons capers, drained

1
/4 teaspoon chili akes (or to taste)
1 teaspoon chopped basil leaves
1 teaspoon chopped parsley leaves
150 grams spaghetti noodles, cooked
according to package directions
shaved Parmesan cheese, for garnish
1 Heat oil in a frying pan or wok. Add
shallots and garlic; saut until fragrant.
2 Add longganisa and cook until browned.
When the longganisa is cooked, deglaze
the pan with wine, scraping the brown bits
at the bottom of the pan.
3 Add tomato paste and tomato sauce.
Simmer gently until the sauce slightly
thickens. Add olives and capers. Season to
taste with salt and pepper. Add chili akes,
basil, and parsley. Simmer for 2 minutes.
Taste to adjust seasoning.
4 Toss cooked pasta in the sauce on low
heat. Transfer to a serving platter and top
with shaved Parmesan cheese.
Spaghetti with
Longganisa, Olives,
and Capers
Whats the secret to fast yet avorful
pasta? Swap regular ground pork with
your favorite longganisa. With its
robust avor, youll have a delicious
dish in minutes.
These three well-designed kitchens provide inspiration
for the heart of every home.
BY LIEZL YAP
A paminggalan located right outside the
kitchen and next to the dining area is used
to store teapots, plates, and cutlery. The
stained glass doors are repurposed garage
doors from an old Iloilo mansion. Opposite
page: The Bautista kitchen is a beautiful mix
of stainless steel and rustic brick.
The old and new
The original Bautista kitchen was built over
30 years ago, with bricks sourced from an old
warehouse in Iloilo that was being torn down.
The doors to the kitchen are repurposed
garage doors from an old mansion in Iloilo
as well; the paint was scraped o and stained
glass inserts from old windows were installed.
The Bautistas were happy to give these
materials new life, and in turn, these rustic
elements gave their home soul and character.
10 years ago, parts of the kitchen
were renovated to make functional
improvementschanges in ooring,
additional storagebut the elements that
made the space so special were kept intact. It
was important to us to preserve the kitchens
traditional features, but we also wanted a
kitchen that was very functional, shares Jean
Bautista. The renovation sought to address
that concern, with the addition of a center
island and the installation of an overhead rack
upon which to hang pots and pans. Today,
brick walls and stainless steel appliances
stand side by side in the family kitchen, a
treasured mix of rustic and modern.
The kitchen, accessible from three separate
entrances in the house, is clearly the heart of
the Bautista home. Its a buzz of activity on
this Saturday morning, with Jeans daughter
Camille making fresh pasta for lunch. When
she was younger, Camille would watch her
mom and Hermie, their beloved family cook,
preparing dinner, and would sometimes try
to help out. Years later, Camille has become
a passionate cook herself, nding fulllment
in making things from scratchpizza, ice
cream, and pasta.
As Camille busies herself with lunch
preparations, Jean points out more of the
kitchens standout features. Instead of
installing an air conditioner in the room,
the kitchen was designed to maximize cross-
ventilation. The kitchen island, with its resin
counters (chosen because of its non-porous
and waterproof properties), provides much-
needed space for prep work and mise en place,
as well as additional storage underneath. The
extra space also means that the familys most-
used appliances, like the juicer they use every
morning, can be left out on the other counter
for easy access.
Asked if theres anything she still wants
to change in the kitchen, Jean laughs and
says shed still like more storage for all the
things they've ended up accumulating over
the years. But extra storage aside, shes happy
with the kitchen she has nowa beautiful
space that combines modern conveniences
with traditional features, where the past can
happily coexist with the present.
The Bautistas kitchen is a well-designed mix
of traditional and modern elements.
an overhead rack
was installed to
keep pots and pans
neatly organized.
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Clockwise from top: Maggie keeps her kitchen organized with a few simple space-saving
solutions, like this pegboard. The hooks can be easily moved to accommodate more pots
and pans. Cookbooks and coffee mugs are stacked on top of the refrigerator. A magnetic
strip holds knives and kitchen shears. On a wall-to-wall shelf above the sink, plates and
glasses used daily are stored within easy reach.
this pegboard
maximizes the
narrow space
between a
cupboard and
the refrigerator.
brilliant!
Clockwise from top: Maggie loves
collecting pretty dinnerware, and the
cupboard is the perfect place to store her
finds. The dining table a few steps away
from the kitchen is also sometimes used
as a prep area. Placemats, paper straws,
and tea towels are stored in the dining
table drawers.
decorate your kitchen
with framed prints! maggie
chose to frame this dish
towel, a gift from a friend,
for instant wall art.
Maggie Adans bright, happy kitchen is a
direct reection of her decorating style. It
didnt start out looking as good as it does now,
though. But once the walls were given a fresh
coat of apple green paint and the dark brown
cabinets were painted white, the room started
to come together.
From there, Maggie pored over shelter
blogs and books to rene her vision for the
space. The area next to her sink was meant for
a washing machine, but she decided to have
a cupboard built in its place. Maggie loves
bargain-hunting for ceramic bowls, teapots,
and plates at Uniwide and Dapitan, and the
cupboard is the perfect place to store her
pretty nds. The cabinet doors were covered
with chalkboard paint to give her a place to
write down her grocery list.
Given the kitchen's limited space, Maggie
knew she was going to have to nd another
way of storing her pots and pans. The
solution? A pegboard, painted in the same
apple green hue as the walls, maximizes the
space available in an awkward corner between
the refrigerator and one of the cabinets. Pots,
pans, colanders, as well as oven mitts and an
apron, are neatly hung on hooks, keeping the
kitchen organized and doing double-duty as
wall dcor, too.
The renovating process was also a lesson in
compromise. I originally wanted to line the
kitchen walls with subway tiles, but I found
out that it would be too expensive, Maggie
shares. Thats still something I want to do in
the future, though. She also plans to purchase
a wheeled utility table eventually, as most of
the prep work has to be done on a narrow and
cramped countertop, or on the dining table a
few steps away from the kitchen. Still, despite
having to make a few concessions, Maggie is
thrilled with what shes been able to do with
the space. My kitchen is a happy place. I love
baking and cooking, so I love that I get to do
that here.
The bright side
Maggie Adan turned her apartment kitchen into a bright,
happy place with a few clever and creative ideas.
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the kitchen's
slate countertops
are durable and
easy to clean.
Clockwise from top: Mel is
excited to teach her son Mati
the basics of cooking and
baking once he's old enough.
The kitchen island, which was
customized to accommodate
Mel's height, helps make the
kitchen more functional.
When Tim and Melanie Jimenez were building
their home, the kitchen was one of their top
priorities. Mel, a professional food stylist,
envisioned a spacious kitchen that was both
clean and practical. Given our love of food
and cooking, we wanted lots of counter space
and an island in the middle that could serve as
a prep area, she says.
The couple took advantage of the
construction process to customize kitchen
details to their liking. They chose to have
storage in a combination of open shelving and
cabinetry. The shelves house the things they
use often: coee cups, saucers, plates. Nearer
to the stove, seasonings, spices, sauces, herbs,
vinegars, and oils for cooking are neatly
lined up and conveniently within reach. Basic
baking ingredients are kept in jars out on
the counter as well, with larger bags of rells
tucked away in the cabinets. On the other side
of the kitchen, next to the refrigerator, is a
standing pantry with pull-out shelves for easy
access. Each shelf in the pantry is designated
for certain items: for example, one shelf for
cereal, grains, noodles; another for milk,
juice, and drinks. A louvered cabinet beside
the refrigerator houses dinner plates, glasses,
and accoutrements for coee and tea. The
cabinet door is covered in chalkboard paint,
allowing Mel to write down the familys weekly
menu on it.
The custom-built island in the middle of
the kitchen is Mels favorite part of the room.
I like the ow of activity it encourages, she
says. The island is the center of preparation,
and around it you have the sink, stove, and
refrigerator. Mel had their contractor
build the island specially for her useshe
found most commercially available kitchen
islands and utility tables to be too low, so she
requested one with a taller height to minimize
the strain on her back while shes working.
Having recently given birth to an adorable
baby boy named Mati, Mel is excited to teach
her son the basics of cooking once hes old
enough. When I was a child, my rst activity
in the kitchen was helping my mom properly
measure dry ingredients for her carrot cake.
Ill teach him that, as well as how to use a
scale. But if working in the kitchen interests
him before he can properly do either, Ill have
him wipe down surfaces and bring dirty items
to the sink to teach him the importance of
the clean as you go system! There are many
more memories to be made in the Jimenez
home, and it warms the heart to know that
this clean and practical kitchen will be witness
to it all.
In the details
Custom-built elements make Melanie Jimenezs kitchen
beautiful and functional.
cake stands used for
entertaining are stored
above this louvered cabinet.
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Photo finish
Turn off the ash.
Thats right: No ash.
Not now, not ever. Flash
coming directly from your
smartphone will most likely
be harsh and unattering.
More importantly, it might
bother your fellow diners.
2
That being said, indirect, bright,
natural light is almost always the best.
By indirect, we mean not directly under
the harsh glare of the sun. Taking a photo
beside a large window, or under a shade
or a translucent canopy allows for a nice,
difused kind of light to fall on your dish.
3
Your smartphones camera or the app
you are using to take pictures with will
most likely have a focus function. When
viewing a food subject through your
phone camera, try tapping on other areas
of the screen to play with focus. If you
have two or more dishes, you can tap on
one so that the phone cam can prioritize
that one and defocus on the other.
4
Other apps go even further and allow
you to select focus and exposure
points separately. This is a slightly
advanced function thats actually easy to
gure out and make use of. By tapping
and dragging, you can set the focus point
on the dish to keep it sharp and bring the
exposure point on another part of the
screen to brighten up the subject. Check
out the FAQ section of your favorite
photography app or watch video tutorials
to learn how to maximize the apps
features to your advantage.
Want to take Instagram-worthy
food photos with your smartphone?
Follow our guide!
BY MIGUEL NACIANCENO
Yup, we took these photos
with our smartphones!
Follow @yummyph on
Instagram for more
delicious inspiration.
Make use of negative spaceleave a lot of
room around the dish or ingredient that you
are shooting. This allows for other elements to
be seen, like the nice surface of the wooden
table, vintage glass bottles in the background,
or other interesting elements like patterns and
colors. Not every dish is ready for its close-up.
Let your eye wander beyond the subject.
Learn the art of composition.
6
You want your photograph to be
able to tell a story. While it can be
tempting to zoom in on a single dish, we
encourage you to expand your horizons.
Instead of taking a close-up shot of your
moms killer kare-kare at Sunday lunch,
consider your other options. Snap a photo
of her chopping vegetables for the dish
or bringing the nished stew over to the
table, or perhaps take a photograph of
the spread of dishes she prepared that
day.
7
For more dynamic photos, try to
capture your dining companion in
actiongrabbing a slice of pizza from
the pie, twirling a forkful of spaghetti, or
cutting into a large slab of steak. Action
shots will sometimes look better than a
pretty but plain shot of the dish.
Snapseed
An established,
powerful photo
editor. The interface
is somewhat more
complicated than
others, but its an
app that gives
you total control
over your pictures
color temperature,
saturation, and
contrast, among
others. (Free, for iOS
and Android)
Camera+
This app's ability to
set up timed photos
(choose from 5-, 15-, or
30-second intervals)
is a unique and useful
feature. Smartphone
photography newbies
might also nd its
straightforward
interface easier to
navigate than other
similar competing
apps. ($1.99, for iOS
only)
Hipstamatic
Classic
Hipstamatic is still
the go-to app for
photographers who
want to marry the
analog aesthetic with
digital technology.
The app lets you select
lenses and types of
lm, giving you images
with a distinctly old-
school feel. Even the
apps interface is retro!
($1.99, for iOS only)
VSCO Cam
The current versions
interface is slightly
more complicated than
it used to be, but not
only does it provide
a separate exposure/
focus function, it also
allows you to manually
set the intensity of
its lters. Images
processed with this
app have a nice lm-
like feel to them.
(Free, for iOS only)
AfterLight
AfterLight combines
nice, clean lters with
the option to add
texture in the form of
simulated light leaks
or dust particles for
a vintage feel. Not
content with a simple
square format, this
app also allows you to
frame your image in
different shapes and
silhouettes. ($0.99,
for iOS)
Before you post your photos on Instagram, youve got to make sure they look
good rst. These Yummy-approved apps are the best means to that end.
What's app?
9
If youre eating out and the
restaurants lighting is throwing
the color of your shot of, use your
photography apps temperature setting to
adjust it. You can easily bring a too-yellow
or too-bright photo back into balance.
10
Lastly, you dont have to take a
picture of every meal you have.
It may be a special meal for sentimental
reasons, or its a feast that really tastes
awesome, but sometimes, it may not
necessarily make for a good or interesting
picture. Less is always more and quality
over quantity are good rules to live by.
Put your phone down and simply enjoy
the meal for what it is.
By denition, lters
exaggerate, totally alter,
or even remove colors.
They also afect contrast
and saturation, shadows
and highlights. But a well-
taken photo will need little
exaggeration or alteration.
Maybe an image will need
its shadows taken up a
notch or it might need to
be brightened, but if you
shoot it right the rst time,
you wont need to stray far
from the original image.
Remember: You just want
to enhance the photo and
make it look like a better
version of itself.
Filter
judiciously.
@nikoleherriott
Nikole Herriott is one-half
of Herriott Grace, a family
business that specializes
in hand-carved wooden
kitchen items. Youll nd
photographs of their
beautiful handmade
products in her account,
as well as gorgeous shots
of her everyday life.
@pissinginthepunchbowl
Edgy username aside,
Marcus Nilsson is a
lifestyle photographer
whose beautiful images
can be found in Bon
Appetit, Real Simple, and
Martha Stewart Living.
His Instagram account
shows everyday food,
work, and life.
@alice_gao
New York-based
photographer Alice Gaos
striking, moody photos of
her meals have garnered
her a sizable following
on Instagram. Over time,
her feed has evolved to
also document her travels
and the different creative
spaces she gets to see.
@gaminecuisine
Got a sweet tooth? This
is one Instagram account
you should denitely
be following. Valerie is
a baker who could be
a photographer if she
wanted to. Her photos
of her rustically styled
creations will make you
hit the like button fast.
@shewhoeats
This Instagram user,
who goes by the name
of Chika, posts lovely
photos of desserts, breads,
and pastries. Chika
lives in the mountains
of Nagano, Japan, so her
photos of food often also
show the beauty of her
surroundings.
@jelitodeleon
Jelito de Leon is a 21-year-
old photography student
from the Philippines
who loves still life and
food photography. With
his talent for turning
ordinary elements into
extraordinary images, he
has built up an impressive
following on Instagram.
Oh, snap!
Get inspired! Follow the lead of these
talented food Instagrammers.
HIT US WITH YOUR BEST SHOTS!
Upload your photos to Instagram and use
the hashtag #yummyphthe best photos
will be featured on our Facebook page!

RESTAURANTS
Comfort
zone
The Clubhouse
2$''2$)4*0*1-
2$/#$/.()0
*!*(!*-/!**
!1*-$/.
REVIEW BY SASHA LIM UY
THE CLUBHOUSE is
at the Upper Ground
Level, Robinsons
Magnolia, Quezon
City; tel. no. 422-5571.
MUST-TRIES Bennys
Classic (P225 to P315),
Eggs Atlantic (P275
to P425), Bagel and
Lox (P285), Mushroom
Soup (P135), Tuyo Rice
Bowl (P185), Kimchi
and Bulgogi Bibimbap
(P185), Mushrooms
and Cream Pasta
(P225), Vigan
Longganisa Hash
(P225), Chocolate
Lava Cake (P150),
Almond Sansrival
(P120)
PRICE RANGE Eggs-
traordinary Omelettes
and Scrambles, P225
to P295; Rice and
Shine, P185 to P325;
Meaty Mornings, P275
to P325; Breakfast in
Bread, P95 to P425;
Starters, P155 to P475;
Soups and Salads, P115
to P245; Sandwiches,
P245 to P295; Burgers,
P365 to P455; Pastas,
P195 to P235; Big
Plates, P225 to P325;
Desserts, P45 to P540;
Drinks, P50 to P170
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Y
oull need a good 15 minutes to
browse through the 10 pages
of pure text that make up The
Clubhouses menu. The experience is
slightly daunting, but only for those
uninitiated to the promises of The
Clubhouse, which is comfort cuisine
that actually comforts. Co-owner
Sharlene Tan, a food stylist by day and
one of Yummys columnists, put a lot of
thought behind the concept, matching
beautiful plating with the pretty interiors
but keeping everything straightforward.
Breakfast is a prominent feature in
their culinary repertoire. Theres an
entire page dedicated to omelettes on
the menustraight-up cheese, salmon,
and one caloric bomb called the
Mexican Hangover which plays around
with chorizo, diced tomatoes, and
gooey mozzarella to create a classically
delicious meal with a bit of Latin air.
Not into omelettes? Try their other
breakfast dishes, like the bestselling
Vigan Logganisa Hash, which combines
two favorites in one.
Elsewhere on the menu, youll nd
sections like Rice and Shine (a spoonful
of the Tuyo Rice Bowl and youll wish
you could have it every day), Meaty
Mornings, and Breakfast in Bread.
Technique is hardly a priority in home-
style dishes that focus more on good
avor, but The Clubhouse demonstrates
precision poaching in their Bennys
Classic and Eggs Atlantic. Capers are
added in the latter, setting up a more
pronounced tang that works so well with
salmon.
Dishes like the Bagel and Lox and the
Mushroom Soup (chunky enough that
you know its the real deal) are perfect
company during long, lazy afternoons.
But for something heartier, the pastas
are al dente, in manageable proportions
that are lling without being overly
heavy. The Mushrooms and Cream is
as fragrant as trufe oil can be, with
minced mushrooms clinging to the
noodles to keep things from getting
surfeit.
But what is comfort food without
dessert? The menu boasts of a long
lineup of bakes, but count only on those
in the glass display case to be available.
The Chocolate Lava Cake aunts a
darker shade of brown around the edges,
like it stayed a minute too long in the
oven, but the ganache is a creamy
revelation that melts inside the mouth,
dissolving the deep chocolate cake into
a luscious splendor. The Apple Crumble
is as warm and fuzzy as apple pie, with
the ice cream served on the side as if
to say the confection is good enough
without that extrait is, but ice cream
always makes things even better.
The Clubhouse Magnolia is the type
of restaurant that youre bound to
keep coming back to. Plus, you realize
that theres a sunny side to the once
stressful, expansive menu: It gives you
more reasons to come back to try the
restaurants other offerings.
g

H

i
t

k
to Japanese yakiniku. Nonetheless,
I appreciated the beefs avor, and I
loved the ceremony of piling beef onto a
lettuce leaf and eating it with my hands.
If there is one thing you have to order
on the menu, its the Pan-fried Catsh
Fillet. There are no words for how tasty
this dish is! The catsh is tender and
chock full of avor that runs across the
umami spectrum. One bite and you
know that the next time youre at La
Petite Camille, youll be ordering this
dish again.
For dessert, we tried the Pandan
and Yellow Mung Bean (Ben Da Lou),
which is essentially a more delicate,
deconstructed sapin-sapin. Pandan
jelly is layered with coconut and served
with yellow mung bean pudding. The
serving may look tiny, but this dessert
is heavy and a little goes a long way.
The coconut lling teases the tastebuds,
your eyes thinking that youve eaten a
regular pudding while your tongue says
otherwise.
Even though I frequent La Petite
Camille, I acknowledge that their
quality can vary radically. But I will say
this about the restaurant: Their staff is
always eager to please. You can see it in
the little things, like constantly relled
water glasses. Great service aside, the
best reason to keep going back to La
Petite Camille, in my opinion, is the
catsh. Its not often one encounters
a dish so well cooked that its almost
sublime. After trying that, I know Ill be
coming back to La Petite Camille more
oftenand this time, Ill be ordering
more than pho.
LA PETITE CAMILLE is at 2/F
Greenbelt 5, Legaspi Street, Legaspi
Village, Makati City; tel. no. 728-4965.
MUST-TRIES Summer Rolls (P295),
Pomelo Salad (P250), House Special
Beef with Lettuce Wrap (P450), Five-
spice Roast Chicken (P350), Pan-fried
Catsh Fillet (P265), Pandan and
Yellow Mung Bean (P110)
PRICE RANGE Noodle Soups, P230
to P285; Chicken, P325 to P385;
Appetizers, P195 to P425; Soups, P195
to P210; Vermicelli Salads, P245 to
P350; Salads, P245 to P350; Beef, P295
to P450; Pork, P295 to P325; Rice,
P50 to P270; Seafood, P250 to P295;
Desserts, P105 to P120; Vegetables,
P160 to P285; Noodles, P275 to P325
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I
m a regular at La Petit Camille, as
Im always craving for Vietnamese
food and its one of the few
restaurants in the Greenbelt area
offering this cuisine. I usually order pho
and the Vietnamese coffee, but this
time, I thought Id bring company along
and order other things on the menu.
We started off with two of everyones
favorite Vietnamese appetizers, Summer
Rolls (Goi Cuon) and Pomelo Salad (Goi
Buoi). The latter had sweet pomelo
pieces resting atop a bed of fresh greens,
served with a sweet sauce. The former
is composed of prawns, vermicelli, and
lettuce, wrapped in rice paper and
served with peanut sauce. The prawns
were impressivefresh and reasonably
sizedwith the peanut sauce adding
dimension to its subtle avor.
The House Special Beef with Lettuce
Wrap (Bo Nuong Vi) was an interesting
dish because it was unexpectedly
very sweet, with a taste comparable
Vietnamese delights
La Petite Camille.#*2.0./#//#-.
(*-/*$/)(.0$.$)/#)%0./+#*
REVIEW BY YVETTE TAN

R
a
f r

f
F
l

IKKORYU FUKUOKA
RAMEN is at Level 5,
East Wing, Shangri-la
Plaza, EDSA corner Shaw
Boulevard, Mandaluyong;
tel. no. 477-8333.
MUST-TRIES Ajitama
Tonkotsu (P380), Black
Garlic Tonkotsu (P380),
Gyoza (P150), Chicken
Karaage (P180)
PRICE RANGE
Appetizers, P80 to P120;
Ramen, P280 to P400;
Itamemono (Stir-fried
Side Dishes), P80 to
P230; Agemono (Deep-
fried Side Dishes), P160
to P180; Rice, P160 to
P180; Salads, P160 to
P280; Desserts, P100 to
P180
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Another great side dish at Ikkoryu

is the Chicken Karaage, which are
nicely fried and piping hot, with a
portion generous for the price. These
are certainly better than the Teriyaki
Chicken Wings, which are rather bony
and dry.
Ikkoryu opened its rst branch in
Manila last March, and after almost
eight months of operations, its clear that
local ramen lovers share the Japanese
reverence for its southern star. Now
with three branches, all located in malls
and decorated with their trademark
calligraphy-adorned wooden posts by
Japanese artist Sensyu Yasuko, Ikkoryus
ramen is a great way to enjoy a little bit
of Japan in Manila this rainy season.
Bowled
over
Japans beloved
tonkotsu ramen takes
center stage at Ikkoryu
Fukuoka Ramen.
REVIEW BY DARREN MCDERMOTT
T
he area surrounding Fukuoka in
southern Japan is the spiritual home
of arguably the most celebrated
regional variant of ramen: tonkotsu.
The pork bone broth is the ultimate in
slow food. The preparation can take up
to 2 days of slow cooking on high heat
to release the marrow into the broth,
rendering its characteristic richness.
Ikkoryu Fukuoka Ramen brings these
time-honored traditions, ingredients,
and methods to its newly established
restaurants in Manila.
One of the most impressive things
about Ikkoryu is its approach to noodles.
Your server will ask you whether you
would like them hard (katame), medium
(futsu), or soft (yawarakame), an option
found in most tonkotsu restaurants in
Japan. It is generally recommended
to choose hard noodles to provide a
pleasing contrast within the bowl. In
addition, if you nish all your noodles
before the broth, you may order
kaedama or extra noodles.
The Ajitama Tonkotsu best
exemplies the Ikkoryu standard.
The soy-marinated ajitama (avored
egg) with lava-like yolks is perfectly
cooked, and the chashu slices nicely
complement the noodles and rich soup.
Toasted nori and chopped spring onions
subtly add avor to the broth.
The Black Garlic Tonkotsu is one of
the more unique bowls and is resonant
with the tradition of innovation in
Japanese ramen culture. The smoky
roasted garlic permeates the broth
without being cloying to the palate and
the oily consistency of the soup binds
this avor to the noodles and toppings.
The ramen side dish staple is gyoza
and Ikkoryus potstickers are serious
contenders. The thickness of the
wrapper is just right, holding together
the moist pork lling without detracting
from its juiciness. The dipping sauce,
however, was too vinegary, so perhaps
it would be better if Ikkoryu provided
the usual condiments of soy sauce, rice
vinegar, and chili oil for diners to mix to
their liking.

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The Spanish chef behind Vasks extraordinary

menu of modern tapas talks to us about his
culinary roots and what he hopes to bring to
Manilas culinary scene.
J. Luis
Gonzalez
Eating
lunch
with
How did you get into
culinary arts?
Ive always liked food, so I
told my mom that I wanted
to go to culinary school.
She wanted me to have a
higher degree, so I studied
Business Management
instead. After four years,
I still didnt see myself
doing it, but I opened
my own lounge club and
managed it for three years.
It was good but working
at night gets really tiring.
I sold the business and
used the money to pursue
my dream of becoming a
chef. I went to the Basque
country, specically in
Bilbao, and studied there.
Youve built up a very
impressive resume since
then.
After cooking school, I
worked in Arzak, then in
El Bulli in 2008 where
I worked in the cold
room, where the latest
techniques were found
all around the kitchen. I
didnt work in Noma, but
I was fortunate to be able
to visit their kitchen for a
couple of days to observe
the chefs at work.
Tell us more about Vask.
What makes the food you
serve diferent?
Vask is a casual Spanish
comfort food restaurant.
We have both traditional
and modern takes on
tapas. We try to make the
cuisine fun and surprising,
modern and creative.
We ofer something new
in terms of avors and
textures, and even in the
presentation. The Dining
Room is for casual tapas
and pintxos while the
Gallery ofers a unique
culinary experience. One
thing thats
very important
to me is that
when people
come here, they
leave understanding the
concept. Fun things, cool
techniques, afordable
pricesat the end of the
day, thats what it boils
down to.
What can we expect from
your degustation menu?
There will be a lot of fun
and unique dishes with
traditional touches. It will
be two hours of a great
dining experiencenew
avors and excellent
food. We will ofer a full
degustation menu, which
is about 12 courses, and a
petite version with about
seven courses from the 12.
What inspires you?
Im inspired by familiar
combinations and
traditional avors, but I
make it a point to present
them in a fun, modern way.
Whats the most
important thing youve
learned after working in
renowned restaurants and
starting Vask?
Techniques come and go.
Whats more important
is that you learn how to
cook, to combine avors,
and to respect the food.
At the same time, be
disciplined and passionate,
and have a good attitude.
THE SPANISH
CHEF LISTS
DOWN THE
INGREDIENTS
HE LIKES
EXPERIMENTING
WITH.
FINAL
FIVE
i
Its so complex
and aromatic.
Its like a cross
between a lime
and a mandarin.
Hi l w
Its very diferent from
the meat I grew up with
in Spain. The texture is
diferent, and thats whats
interesting to me.
b b
w b d
Simply sauted in
extra virgin olive oil and
seasoned with rock salt,
its just magic.
i bl
Onions, carrotsa
chef cant create
something more
complex if he hasnt
mastered the basics.
l
I try to explore
uniquely Filipino
ingredients and
use them in my
cooking.
Chef J. Luis Gonzalez brings out the tweezers to prepare
U. S. Tenderloin with Mushroom Textures, a Vask bestseller.
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DINING WITH TOTS

EATING OUT WITH KIDS CAN BE A REAL
CHALLENGE, BUT AT THESE KID-FRIENDLY
PLACES, THE WHOLE FAMILY CAN ENJOY A
GOOD MEALPARENTS INCLUDED!
R O U N D U P
the
Project Pie (Shaw
Blvd.): Kids will have
a blast customizing
their own pies at this
new make-your-own-
pizza joint.
Maple (Shangri-
la Plaza): Enjoy
all-day breakfast
fare while the kids
keep themselves
preoccupied in a
special corner lled
with books and toys.
Cibo Bimbi
(Power Plant Mall):
Placemats double as
activity sheets and
crayons are provided
for kids and kids-at-
heart.
Stacys (Bonifacio
Global City): Their
play garden acts as a
picnic-perfect setting
for the little ones
dainty meal.
Slappy Cakes
(Eastwood Mall): Get
your future chefs of
to an early start with
apjacks customized
to their liking.
Caf Mary Grace
(Greenbelt 2): The
second oor play
area is the best place
for kids to enjoy
their favorite cheese
rolls and cups of hot
choco.
LuLu (Rockwell):
Organic baby food
comes free for
parents with their
babies in tow.
HOT PLATE
v
i s Chicken
Karaage (P45). Whether
served on a stick or with
Japanese rice, these chicken
cutlets have the perfect
balance of crisp skin, juicy
meat, and intense avors. Try
it together with the grilled
chicken skin or thighs, too.
The recently opened Fully Booked
in Alabang Town Center is home to
a new branch of Press Caf as well.
With a menu that ofers the usual
cofee shop favorites, the revamped
caf is the perfect place to enjoy
your newly purchased books.
Mongolian Beef, Pork Chops with Mustard Cream
Sauce, Meatloaf with Coleslawthese dishes don't
usually come to mind when you think of healthy eating. But at
Yellow Halo, you can have these favorites without the guilt. People think
of healthy food as bland and boring, but here, we make sure everything
is delicious yet guilt-free, shares Chef Raydel Mascarias, who worked
with a nutritionist to make sure each dish on the menu has less than 500
calories. Low-fat, high-protein, high-ber, or low-glycemic oferings are
thoughtfully indicated on the menu as well. Bright, sunny interiors and
generous servings round out a great dining experience. At Yellow Halo,
eating healthy has never been easier. Yellow Halo is at the 22nd Floor,
Strata 100, Ortigas Center, Pasig City (mobile no.: 0906-3560770).
YELLOW HALO
on the menu
Planning a get-together with the gang? Head to MoMo Caf
and take advantage of their new bundle packages. For as
low as P250 per person, each specialized menu oers MoMo
favorites like the Roasted Garlic Vongole Pizza and Old-
fashioned Beer Battered Fish and Chips.
Pia Ham This Holiday
The delicious caramelized exterior of King Sue Pia Ham instantly
brings to mind loving memories of family bonding, happy moments, and
holiday feasts that you wish would last forever. The lightly rippled criss-
cross patternreminiscent of pineapples which are known to bring luck
to every householdenables more avor to seep in this time, giving you
only the best-tasting pia ham this season. For more recipes, follow King
Sue Ham on Facebook (KingSueHam), Instagram (@KingSueHam) and
Twitter (@KingSueHam).
Noodle Day,
Your Way
Pancit Bihon has been part of
Filipino family celebrations
for years because it is known
as a signature ingredient in
famous local dishes. The fusion
of avors inspires us to create
new and healthy recipes that
become must-haves in dining
tables. Prepare the most delicious pancit by using the best product available in the
market right now: Sapporo Pancit Bihon. This premium quality Pancit Bihon has the
same noodleliciously taste available in 1000g and 500g pack. Available in leading
supermarkets and groceries nationwide.
For more healthy recipes, log on at www.sapporoproducts.com.ph.
O
ctob
ers M
ost D
elicious
Whats
YUMMY?
NEW PRODUCTS TO ADD ON YOUR
PANTRY, KITCHEN AND HOME
Wondering how to keep asparagus fresh longer? Dont just stash them
in the crisper drawer of your fridge. Instead, treat these green spears like
fresh-cut owers. Fill a plastic container or a tall jar with 1 to 1
1
/2 inches of
water, tie the spears into a bundle, place the asparagus bundle upright in
the container, and store in the refrigerator. Remember to change the water
daily to prevent the ends from rotting. With this nifty tip, your asparagus
stalks will stay crisp and bright green for days!
Fresh and crisp
Prepare pizzas using
FLOUR TORTILLAS
z
Whip up
PEANUT BUTTER
CHOCOLATE CUPS
at home
z
Make FROZEN
SMORES
with the kids
z
Use APPLES in 10
diferent ways
This month,
LEARN HOW TO
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Food director RACHELLE
SANTOS highlights a common
ingredient and shares
a new way to use it.
FRESH
TAKES
YUMMY LESSONS
Flour tortillas may be Mexican in origin, but the versatility of this ingredient lends
itself to various applications. Use them to make burritos, quesadillas, and savory
wraps. Another idea: When molded in a mufn pan and baked, it turns into a crisp
cup that can be lled with fruits, chopped chicken, or salad greens. In this recipe,
we used our tortillas to make quick and easy pizzas! The result is a deliciously
crisp and thin crust. Try our seafood and pesto version, or experiment with diferent
toppings to come up with your own pizza creations.
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l z
4 (6-inch) our tortillas

1
/2 cup store-bought or homemade pesto sauce
4 fresh shiitake or button mushrooms, cleaned and
sliced
4 to 5 pieces medium squid, cleaned, sliced into
rings, and boiled in salted water

1
/2 cup small shrimp, shelled, deveined, and boiled in
salted water

1
/2 cup grated mozzarella or quick-melting cheese

1
/2 cup grated cheddar or Parmesan cheese
1 Place our tortillas on a plate or a parchment-lined
tray. Spread about 1
1
/2 tablespoons pesto sauce on
each tortilla. Dont put too much of the oil from the
pesto to prevent the pizza from getting soggy and oily.
2 Arrange sliced mushrooms, squid rings, and shrimp
on the tortillas. Sprinkle grated cheese on top.
3 Cook in a toaster oven, turbo broiler, or in an oven
preheated at 350F for 5 to 10 minutes or until the
cheese has melted and the tortilla is crisp. Slice each
tortilla into four wedges and serve immediately.
This month, try something new with...
RECIPE FILE
HEALTHY
APPROACH
YUMMY LESSONS
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MARIE GONZALEZ shares

recipes, ideas, and ways to
cook and eat healthier.
When I cook a vegetarian meal for my meat-eating family, I make sure it has bold, hearty
avors. Enter barbecue sauce, the harbinger of robust avors and the saving grace of
many meals. Most store-bought barbecue sauces contain high-fructose corn syrup and
mysterious natural avors and spices, things that are banned in my kitchen. I came
up with a homemade barbecue sauce that I always keep in stock for emergencies. It
keeps well for weeks in the refrigerator if stored in a sterilized glass jar (to sterilize, pour
boiling water into a jar and let sit for 5 minutes before draining). My favorite way to use
it? Brushed liberally over blocks of drained tofu before grilling. Give this recipe a go and
enjoy the smoky, savory avor the sauce adds to any dish.
Heat 2 tablespoons vegetable oil in
a saucepan over medium heat. Saut
1 onion (diced) and 4 cloves garlic
(minced) with
3
/4 teaspoon ground
cumin, a big pinch of red pepper
akes, and a pinch of salt until
browned, about 5 minutes. Add 1
1
/2
cups canned diced tomatoes or tomato
sauce,
1
/3 cup molasses, 2 tablespoons
cane or apple cider vinegar, and
1
1
/2 tablespoons muscovado sugar
(or as needed). Bring to a boil, then
reduce heat to low and simmer for 30
minutes. Remove from heat and add
1
1
/2 teaspoons mustard and 1 teaspoon
liquid smoke (optional). Taste for
sweetness or sourness; adjust seasoning
accordingly. Makes 2 cups.
Marie Gonzalez is the
mastermind behind
Kitchen Revolution, an
Alabang-based gourmet
food company that
specializes in holistic,
plant-based cooking
classes, workshops,
and lectures. She is a
graduate of the Natural
Gourmet Institute in
New York City and
has completed Cornell
Universitys Plant-based
Nutrition program.
Marie is passionate
about good food
that tastes amazing,
nourishes the body, and
is gentle on the earth.
To learn more about
Marie, head on to www.
kitchenrevolution.ph.
ABOUT THE
COLUMNIST
LIQUID SMOKE IS
LIKE THE VANILLA
EXTRACT OF THE
SAVORY WORLD. A
LITTLE GOES A LONG WAY!
CHECK IT OUT AT THE
CONDIMENT SECTION
OF METRO GAISANO
SUPERMARKET.
Homemade barbecue sauce
Most peanut butters contain added
oil (sometimes hydrogenated!)
and sugar. The Ehje brand makes a
peanut butter without any of these
additivesperfect for diabetics and
those watching their sugar intake.
Ehje peanut butter is available at SM
supermarkets at P86.75 per jar.
Anything from the
plant kingdomfruits,
vegetables, nuts,
seeds, herbs, spices, mushrooms,
legumes, and whole grainshas
potent cancer-ghting powers. But
before we tackle foods that ght
cancer, we should cover foods that
encourage cancer growth.
Everyone has cancer cells in their
body. They lie dormant unless fed
a diet that encourages growth.
According to the National Cancer
Institute, 80% of cancers are due
to factors that have been identied
and can potentially be controlled,
and 80% of colon, breast, and
prostate cancers are due to dietary
factors.
Eating a plant-based diet and
increasing your intake of whole
foods can denitely help protect
you from cancer. A British Medical
Journal study showed that
vegetarians were 40% less likely to
develop cancer than meat eaters,
while a Harvard study showed that
daily meat eaters have 3 times the
colon cancer risk compared to those
who rarely eat meat.
So if your dilemma is where to get
protein if you want to avoid meat,
the answer is: everywhere else.
Brown rice and other whole grains
have protein. Beans, legumes, tofu,
and nuts are high in protein, too.
Vegetables have small amounts.
Bonus: all these ingredients have
ber, which has been shown to
lower colon, stomach, and breast
cancer risks, and help eliminate
carcinogens in the body. When you
eat a varied diet devoid of meat,
dairy, and egg products, you will get
enough protein and in the process,
protect yourself from cancer.
Walnuts
F
o
c
u
s
P
r
o
d
u
c
e

THREE WAYS WITH
L A R R
LD T R V T
R A W L
LOOKING FOR MORE WAYS TO EAT OATS?
TURN IT INTO FLOUR. BLEND ROLLED
OR QUICK OATS IN A BLENDER OR FOOD
PROCESSOR UNTIL POWDERY. USE IT
IN PANCAKES, AS A SAUCE THICKENER,
AS A BINDER IN BURGERS, OR TO MAKE
MUFFINS AND COOKIES. IT CAN BE USED
TO REPLACE UP TO 20% OF REGULAR
FLOUR IN MOST BAKING RECIPES.
Ehjes peanut buter
with no aded sgar
OAT FLOUR
Healthify This!
ENERGY BARS
Pulse 1 part dried dates
with 2 parts walnut;
add water by the
teaspoon until mixture
clumps together. Form
into bars and freeze.
FOD
FIND
FAUX GROUND MEAT
Chop toasted walnuts
or pulse in a food
processor; use it as a
substitute for ground
meat, like in bolognese
sauce or tacos.
UMAMI POWER
Mix 1 part toasted
walnuts with 1 part
water; grind into a
paste. Add to gravy or
tomato-based sauces
to bump up the avor.
D-I-Y
YUMMY LESSONS
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2
Salty peanut butter and rich dark chocolate are the perfect
match! Bookmark this recipe for gift-giving this Christmas.
Homemade Peanut Butter Cups
WHAT YOU NEED
300 grams dark chocolate

1
/2 cup peanut butter

1
/4 cup instant oatmeal
2 tablespoons confectioners sugar
1 tablespoon honey
pinch of salt
WHAT TO DO
1 Place chocolate in a heatproof bowl,
then place the bowl over a saucepan
lled with simmering water. The water
shouldnt boil or touch the bottom of the
bowl, so maintain re at medium heat.
Once chocolate has completely melted,
remove from heat.
2 Using a pastry brush, coat the sides of
the cupcake liner with melted chocolate.
Set aside to dry at room temperature.
Repeat to make a total of 10 cups.
3 Pour 1 tablespoon melted chocolate
into each cupcake liner. Set aside to dry
until the chocolate loses its shine.
4 Combine peanut butter, oatmeal,
confectioners sugar, honey, and salt in
a bowl. Mix until well incorporated. The
mixture should be rm. Add more sugar
if needed.
5 Form peanut butter mixture into 10
small balls. Place on a baking pan and
chill for 15 minutes.
6 Place peanut butter balls in the
chocolate cups. Press down lightly to
cover the bottom.
7 Pour a tablespoon of melted chocolate
on top of the peanut butter. Allow
chocolate cups to dry and harden at
room temperature for about 30 minutes.
Store in an airtight container at room
temperature. Makes 10.
USE A MICROWAVE TO
EASILY MELT CHOCOLATE!
PLACE CHOPPED CHOCOLATE
IN A MICROWAVE-SAFE BOWL
AND HEAT FOR 30 SECONDS. STIR
WITH A SPATULA, THEN HEAT FOR
10- TO 20-SECOND INTERVALS,
CONSTANTLY CHECKING ITS
CONSISTENCY. STIR UNTIL
SMOOTH.
TiP
We turned the classic campre
dessert into fun frozen treats!
Experiment by dipping the
marshmallows in chopped nuts,
cookie crumbs, or sprinkles.
Frozen Smores
4
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IN THE
KiD-CHEN
YUMMY LESSONS
WHAT YOU NEED
12 large marshmallows
1
/2 cup store-bought hard-shell chocolate sauce
1
/2 cup crushed graham crackers
WHAT TO DO
1 Skewer marshmallows onto bamboo sticks.
Arrange sticks on a baking sheet lined with
parchment paper. Freeze for about 15 minutes
until marshmallows harden.
2 Place chocolate sauce and graham crackers in
two separate bowls.
3 Dip frozen marshmallows in the sauce, carefully
rotating the stick to ensure even coating. Tap
the stick on the side of the bowl to allow excess
chocolate to drip of.
4 Immediately dip marshmallows in graham
cracker crumbs before chocolate fully hardens.
Shake of excess crumbs.
5 Place skewers on a parchment-lined baking
sheet and allow to set. Freeze until ready to serve.
Makes 1 dozen.
YOU CAN ALSO USE REGULAR CHOCOLATE
CHIPS TO MAKE THE SAUCE. MICROWAVE
1 CUP CHOCOLATE CHIPS IN 15-SECOND
BURSTS; STIR UNTIL SMOOTH. ADD A FEW
TABLESPOONS OF MILK AND STIR UNTIL
YOU GET THE CONSISTENCY YOU PREFER.
TiP
Combine ground beef or chicken,
grated apples, carrots, onions,
egg, and avorings in a bowl.
Form into patties and grill. Enjoy
on a bun or on top of rice with a
side of apple chutney.
7
Sangria night
Serve refreshing glasses of
white apple sangria at your
next dinner party. Pour a bottle
of white wine into a pitcher. Add
chopped red and green apples.
Chill in the refrigerator overnight.
Before serving, add honey and
sparkling apple juice.
8
Take it slaw
Theres no reason to head
out when a craving for sh
tacos hits. Just deep-fry breaded
sh llets and lay them on warm
tortillas. For some crunch and
creaminess, top with apple slaw.
To make the slaw, simply combine
julienned apples with shredded
cabbage and carrots, mayonnaise,
brown sugar, and lemon juice.
9
Chip in
Healthy snacking is made possible
with apple crisps! With a light
dusting of cocoa seasoning, these chips
will make you want to keep a batch all to
yourself. Find the recipe at Yummy.ph and
make it this weekend.
10
Easy as pie
Give the classic apple pie a
twist by turning it into a pizza!
Combine sliced apples, cinnamon, and
sugar in a bowl. Arrange on top of pizza
dough; sprinkle with nuts and a crumble
made of our, butter, and sugar. Bake to
golden perfection. Try spreading peanut
butter or Nutella on the crust before
adding the apples, too!
IDGES
10 IDEAS
YUMMY LESSONS
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Let editorial assistant

IDGE MENDIOLA teach and
inspire you to use pantry
staples in creative ways.
1
Do the swich
Forget about hard-to-eat caramel
apples! These apple sandwiches are
where its at. Core one apple and cut into
1
/2inch-thick slices. Spread caramel sauce
on one apple round and sprinkle chopped
nuts, chocolate chips, or gummy candies
on top. Cover with another apple round to
make a sandwich.
2
Fruity apjacks
Gloomy Sunday mornings are best
spent eating homemade apple
pancakes. Simply grate apples and add
them to the pancake batter. For more
variety, add cheese and corn or use cubed
apples instead. Serve with cinnamon-
infused syrup.
3
Mussel mania
Baked mussels are a beloved
appetizer for many. But instead of
the usual cheese and garlic toppings, why
not use apples instead? Simply top each
mussel with caramelized onions, diced
apples, bacon bits, and a teaspoon of
cream.
4
Cheese is it
Want your kids to eat more fruits?
Tuck some sliced apples inside their
favorite grilled cheese sandwich. Adding
apples lends a sweet contrast to the salty
cheese. Make sure to grill the sandwich to
gooey goodness!
5
Apple of my eye
Looking for a hearty dessert on a
rainy day? Turn apples into vessels
of warmth: Remove the core and scoop
out the center of an apple, leaving a hole
big enough for the stufng. Combine
cornakes, nuts, raisins, cinnamon, brown
sugar, and butter; scoop into apples. Bake
until tender and top with ice cream, if
desired.
6
Meat of the matter
The secret to keeping lean burger
patties moist and juicy? Apples!
Apples
Juicy and crunchy apples are your best bet at staying
healthy this rainy season. Try preparing them in any of
these 10 ways.
MEAT OF
THE MATTER
INDEX
This Months Recipes
by Category
DIRECTORY
Your guide to the shopping
and dining establishments
featured in this issue
Yakitori One
4/F SM Aura Premier, McKinley Parkway,
McKinley Hill, Taguig; www.yakitorione.com
OTHERS
Bungalow 300
7 Buencamino Street, Alabang (tel. no.: 519-3143);
www.facebook.com.bungalow300
The Cookery Place
2GH Kensington Place, Bonifacio Global
City, Taguig (tel. no.: 775-4161); email: info@
thecookeryph.com; www.thecookeryph.com.
Feed 5000 (Len Santos-Ding)
186 Luzon Drive, Ayala Alabang Village,
Muntinlupa City (tel. no.: 807-9044); www.
facebook.com/Feed5000KitchenStudio
Pios Kitchen (Chin Gallegos)
West Triangle, Quezon City (tel.no.: 501-2391);
www.piospaella.com
Plains and Prints
At leading malls; for a full list of branches, see
www.plainsandprints.com.
30 Sausage and Potato Casserole
57 Skinless Pork Longganisa
61 Spaghetti with Longganisa, Olives, and
Capers
21 Sweet and Sour Pork Spareribs
48 Yogurt Chicken Kebab Cheese Melt
48 Yogurt Chicken Kebab with Tzatziki
NOODLES AND RICE
51 Baked Penne with Kaldereta
53 Cheese and Spinach Lasagna Roll-ups
38 Creamy Chicken Bacon Pesto Pasta
20 Creamy Zucchini Spaghetti Bake
52 Fideua
47 Ham and Cheese Fried Rice
47 Ham and Cheese Rice Balls
55 Meatless Lasagna
32 Mushroom and Bacon Fried Rice
61 Spaghetti with Longganisa, Olives, and
Capers
51 Squash Mac and Cheese
54 Three-Cheese Pasta with Broccoli and
Walnuts
DESSERTS AND SWEET SNACKS
85 Frozen Smores
84 Homemade Peanut Butter Cups
12 Kooky Cupcake Creatures
12 Peanut Butter Dentures
12 Snack o Lanterns
29 Speculoos Cookie Butter Rolls
OTHERS
24 Apple Cinnamon Oatmeal
24 Banana Mango Puree with Basil
82 Homemade Barbecue Sauce
13 Horchata
24 Roasted Root Vegetable Mash with Cumin
APPETIZERS
14 Baby Potato Salad
22 Fish and Vermicelli Rolls
58 Longganisa Parcels with Garlic Yogurt Dip
11 Mushroom Tacos
42 Mussels Rockefeller with Malunggay
12 Spooky Pizzas
SALAD AND VEGETABLES
14 Baby Potato Salad
53 Cheese and Spinach Lasagna Roll-ups
49 Chicken Barbecue Vermicelli Salad
20 Creamy Zucchini Spaghetti Bake
37 Grilled Chicken Tex-Mex Salad
SUPERMARKETS
The Landmark
At Ayala Center, Makati and Trinoma, Quezon
City; www.landmark.com.ph
Rustans Supermarket
At leading malls nationwide; for a list of branches,
see www.rustansfresh.com
55 Meatless Lasagna
11 Mushroom Tacos
51 Squash Mac and Cheese
54 Three-Cheese Pasta with Broccoli and
Walnuts
SANDWICHES AND WRAPS
45 Breaded Fish Panini
48 Yogurt Chicken Kebab Cheese Melt
48 Yogurt Chicken Kebab with Tzatziki
FISH AND SEAFOOD
45 Breaded Fish Panini
42 Creamy Seafood and Ginger Soup
52 Fideua
22 Fish and Vermicelli Rolls
45 Fish Fingers
42 Mussels Rockefeller with Malunggay
80 Seafood and Pesto Tortilla Pizzas
42 Steamed Lapu-Lapu
MEAT AND POULTRY
33 Baby Back Ribs
38 Bacon-wrapped Chicken Drumsticks
51 Baked Penne with Kaldereta
49 Chicken Barbecue Vermicelli Salad
39 Chicken Molo Soup
46 Chicken Schnitzel
46 Chicken Schnitzel with Peanut Gravy
38 Creamy Chicken Bacon Pesto Pasta
37 Grilled Chicken Tex-Mex Salad
47 Ham and Cheese Fried Rice
49 Healthy Chicken Barbecue with Java Rice
36 Lemon Chicken
59 Longganisa Fried Rice
58 Longganisa Parcels with Garlic Yogurt Dip
60 Longganisa Pizza
Pioneer Centre
8006 Pioneer St., Brgy. Kapitolyo, Pasig
(tel. no.: 637-7033)
RESTAURANTS
Cow King Steak Sizzles
23-D Scout Ybardolaza St., Sacred Heart,
Quezon City (tel. no.: 416-2555)
miradips at Sandwicheese
225 Katipunan Avenue, Quezon City
(tel. no.: 440-3677)
Momo Cafe
G/F, Eastwood Mall, Brgy. Bagumbayan, Quezon
City (tel. no.: 900-1006); Ayala Triangle Gardens,
Ayala Avenue, Makati City (tel. no.: 621-616)

Press Caf
Fully Booked Building, Commerce Ave., Alabang
Town Center, Muntinlupa City (tel. no.: 804-3591)

Vask Modern Tapas and
Gastronomic Cuisine
5/F Clipp Center, 11th Avenue corner 39th Street,
Bonifacio Global City, Taguig (mobile no.: 0908-
1912702)
For more information about
ROASTER JUANS COFFEE, contact
them at tel. no. 706-3694 or mobile
no. 0908-8680122, email them at
roasterjuans@gmail.com, or visit
www.facebook.com/roasterjuans.
m
a
k
in
g
it
ROASTER JUANS COFFEE
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When Lorenzo Reyes couldnt

sleep one night, he instead
started working on a manifesto
for the small coffee business he
and his wife, Terri, had just put
up. Its a work in progress
which Lorie is shy about sharing,
but sufce it to say that the
mission statement runs entirely
on a handful of concepts: honor,
quality, and fairness.
At its face, Roaster Juans is a
specialty coffee line, established
by the Reyeses upon their
return from Australia, where
they trained as master brewers
and roasters. All the beans are
sourced from the Philippines
mostly single-origin from a town
in Benguet and hand-sorted for
quality. The value they add to the
product comes in the roasting,
which is done in small batches by
Lorie himself.
The end product is premium-
quality coffee, admittedly
expensive, but of such reliably
ne standards that its become
the brand of choice in several
ne-dining restaurants, including
those of Chef Jessie Sincioco,
who has commissioned her own
blend. The difference in quality
is so astonishingly clear: Roaster
Juans coffees are aromatic and
avorful, pure and complex.
But as the very presence of
Roaster Juans mission statement
might hint at, this isnt just a
premium coffee business. Theres
an underlying vision to this whole
thing, and that is to elevate the
entire coffee industry, from the
coffee farmers to the consumers.
Its about putting fairness and
equity back to the system, so that
small-scale farmers can reap the
benets of their labor, and make
the Philippine coffee industry a
presence in the global market
again.
Lorie and Terri became the
rst buyers to purchase directly
from farmers, teaching them
how to grade the beans and to
sort them, and paying a fair and
premium price for the choicest
beans. By giving the farmers the
proper impetus and the training
to produce quality coffee beans,
Roaster Juans has begun a small
revolution in their part of the
coffee world. The quality and
the raw materials are certainly
there for good coffee. And there
is willingness and motivation,
along with a growing audience
of people who appreciate it.
Theres a lot of power in doing
things right, Lorie and Terri
Reyes believe, and Roaster Juans
shows the way.
by Kristine
D. Fonacier
BY LORENZO AND TERRI REYES

Yummy 2013-10

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64 OCTOBER 2013 WWW.YUMMY.PH

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80 OCTOBER 2013 WWW.YUMMY.PH

MARIE GONZALEZ shares

Let editorial assistant

When Lorenzo Reyes couldnt

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