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EASY MEALS EVERY DAY JULY-AUGUST 2017

recipes
under
30 minutes

QUICK
PASTA
WHIP UP EASY,
SATISFYING SAUCES

CAN +
A PLAN TOASTER
USE PACKAGED OVEN
GOODS IN
NEW WAYS
Ch

ONE-BOWL
ick
en

BAKED
Cu

et
tl

Spicy Sardine
TREATS w
ith
Fr Rice Bowl
JUST MIX AND POP ie dR
IN THE OVEN! ice
(p age Miso-glazed Orange-
25 ) Ginger Salmon

Brown Butter
Choco Chip Cookies
PHOTOGRAPHY: PATRICK MARTIRES (COVER), ALDWIN ASPILLERA (THIS PAGE). FOOD STYLING:
SHARLENE TAN (COVER), CHINO L. CRUZ (THIS PAGE). PROP STYLING: PAULYNN CHANG AFABLE
(COVER), KAYE ISABEDRA (THIS PAGE). ART DIRECTION: JON TOLENTINO (COVER).

10
bakes
One-bowl
33
oven meal
Complete toaster
44
Quick and
easy pastas
52
Turn a can
into dinner
60
Declutter
your kitchen
Contents
JULY-AUGUST 2017
Contents Features
38 Dinner in a dash
ÕÃÌ“ˆÝiÛiÀÞ̅ˆ˜}œ˜>
baking sheet and bake!

44 Fast-a!
Spam and Try these recipes for
Kimchi no-cook pasta sauces.
Fried Rice
(page 55) 52 A can and a plan
Transform grocery goods
into tasty meals.

60 KonMari
your kitchen
Organize your kitchen
using the Japanese
decluttering craze.

64 Pride and glory


Meet Leo Fernandez,

34 MasterChef New Zealand


alum and proud Filipino.

Restaurants
69 Ping Pong Diplomacy
71 Made Nice
Supper Club
72 Dish

Yummy Lessons
73 Ingredient Spotlight
Ƃ˜V…œÛˆiÃ

746GTTKƂE6QQN
Mortar and pestle

75 Learn To…
Yummy Ideas Everyday Recipes Make fruit jam with
9 One-bowl baked 22 Healthy Approach Jun Jun de Guzman
treats, our readers’ Marie Gonzalez’s Spaghetti
v>ۜÀˆÌi£x‡“ˆ˜ÕÌi Aglio, Olio, e Broccoli 76 Master This!
recipes, healthy hacks Aileen Anastacio’s

24 for mealtime, and more!

Yummy
23 Family Kitchen
Joey de Larrazabal-Blanco’s
Quick Pork Stir-fry
Crepe Cake

79 In the Kid-chen
Shopping Spinach, Ham, and
15 Must-buy! 24 The Sweet Stuff Corn Strata
Food-themed Carmela Villegas-Agosta’s
gift tags Brown Butter Chocolate 80 This vs That
Chip Cookies Creamy dressing
16 Pantry Basics Ûðۈ˜>ˆ}ÀiÌÌi
Canned goods 25 Biz Whiz
Sharlene Tan’s 82 10 Ideas
18 Shop Spotlight Chicken Cutlet with Three-ingredient recipes
Kumori Fried Rice
Departments
19 Grocery Grab 27 Weekday Cooking 7 Letter From the Editor
Bottled pasta sauces "˜iŜ««ˆ˜}L>}vœÀwÛi 8 Meet Our Friends
30-minute meals 83 Recipe Index
20 Design with Devi 83 Directory
A kitchen designed by 33 Weekend Entertaining 84 Making It
Popi Laudico Not just toast KRCreates
INGREDIENTS
•4 pcs taco shell cups
•2 cans Gold Seas
Yellowfin Tuna Chunks in
Springwater (185g), drained
•1 cup iceberg lettuce, shredded
•1 cup cheddar cheese, grated
•1 cup store bought tomato salsa

PROCEDURE
1. To assemble, place the taco shell
cups on a chopping board.
2. Divide the tuna chunks, lettuce,
cheese, and salsa equally into
the taco cups.
3. Serve immediately once taco has
been assembled. Serves 4.

Good-For-You
Gourmet
Made from premium tuna,
Gold Seas released six new and
delicious gourmet tuna chunks
flavors that you can use for a wide
variety of dishes. Substitute your
usual ground pork and beef with tuna
chunks to pack your favorite recipes
with Protein and Omega 3.

Gold Seas Tuna Chunks are available


in 185g and 90g easy-open cans.
ASC Ref No. G050N061617G
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TKEGEQQMGT+VOCMGUEQQMKPI
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APPLIANCE OR Editor in Chief Paulynn Chang Afable VQRCGNNCVQGXGPDTGCF
Art Director Jon Tolentino t%JKPQ.%TW\
GADGET CAN’T YOU Managing Editor Anna Felipe
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Editorial Assistant Chino L. Cruz
Subscribe to Yummy
To order a print subscription,
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t4KGNN5CPVQU
Keep on cooking!
Ten years ago, a small group of editors and publishers dreamed up a food
magazine unlike anything in the local market at that time—a magazine devoted
completely to home cooks. The mission was simple and straightforward: provide
at least 50 easy recipes in each issue that make use of ingredients readily
available in the supermarket. And so, our beloved Yummy was born.
Throughout the years, it has come to be the home cook’s best friend, inspiring
both newbies and experienced cooks to whip up fast and fresh meals for the
family. We’ve been cheering you on throughout your culinary journey: through
“>Žˆ˜}ޜÕÀwÀÃÌL>ÌV…œvV…œVœ>ÌiV…ˆ«VœœŽˆiÃ܈̅ޜÕÀV…ÕLLޏˆÌ̏i…>˜`Ã]
putting together whatever you could in your dorm room, welcoming your better
…>v…œ“i܈̅>`iˆVˆœÕÃ`ˆ˜˜iÀœ˜̅iÌ>Li]>˜`w˜`ˆ˜}…i>Ì…Þ>˜`Ì>ÃÌÞ
bites to feed your kids. So you can bet that, although this is Yummy½Ãw˜>ˆÃÃÕi]
we’ll continue to hold your hand, every step of the way. Yummy.ph is just a click
away, and you can explore thousands of recipes, videos, and stories to your
hearts’ content—anywhere, any time you want.
œÀœÕÀw˜>œṎ˜}]ȘViÜiÌ>ŽiœÕÀ“ˆÃȜ˜̜…i>ÀÌ]Üi½Ûi«ÕÌ̜}i̅iÀ>˜
i˜ÌˆÀiˆÃÃÕi`i`ˆV>Ìi`̜ˆÌ°7iVœ“i̜œÕÀ>˜˜Õ>v>Ã̈ÃÃÕi°7i½Ûiwi`̅iÃi
pages with more than 40 recipes you can whip up in under 30 minutes! From the
sheet-pan dinners on page 38 to the quick pasta dishes on page 44 to the tasty
toaster-oven meal on page 33, these recipes embody everything that Yummy
stands for: easy meals every day. We hope they inspire you and get the culinary
ÕˆViÃyœÜˆ˜}ˆ˜ޜÕÀÛiˆ˜ÃvœÀÞi>ÀÃ̜Vœ“i°
Before I close, I’d like to give a shout-out to the best team any editor could
ever hope for: To Jon Tolentino, who pours his heart and soul into every
cover and every layout; Idge Mendiola, whose talent is as boundless as his
personality is effervescent; Chino Cruz, whose food knowledge is nothing short
of impressive; to my former Yummy kids Rachelle Santos, Anna Felipe, Trinka
Gonzales, and Regine Rafael; to our dynamic duo of publishers Jason Yu and
Melody Lalata; and to our tireless production and pre-press crew—thank you
for making working on Yummy an absolute joy! A special thank you also goes
MAKEUP: ARA FERNANDO. SHOT ON LOCATION AT PIO’S KITCHEN.

out to our awesome photographers, columnists, contributors, and writers—we


could not have produced issue upon issue without your talent, hard work, and
dedication. And last but not the least, to our dear Yummy readers, thank you
for letting us into your kitchens. It has been an honor seeing you grow into the
inspired cooks you are today. You are, and will forever be, family. See you online!
PHOTOGRAPHY: PATRICK MARTIRES (PORTAIT).

Yummy’s former editors, Becky Kho and Liezl Yap,


and I all agree that our magazine has the best
readers in town. Thank you to each and every one
of you—including Sandy Guanzon who sent us
handwritten notes all the way from Zamboanga
Paulynn Chang Afable œ˜LœÌ…œÕÀwÀÃÌ>˜`Ìi˜Ì…>˜˜ˆÛiÀÃ>ÀˆiÃtpvœÀ
Editor in chief cooking with us every step of the way these past
paulynn@yummy.ph ten years. We’ll see you on Yummy.pht

facebook.com/
Find us online yummymagazine
@yummyph @yummyph

www.yummy.ph 7 July-August 2017


Meet our friends
We asked this month’s contributors about their most unforgettable
experiences working with us throughout the years.

LHAS ALVAREZ , ALDWIN ASPILLERA, JACLYN CLEMENTE- MELANIE JIMENEZ ,


recipe developer, “A can photographer, “Fast-a!” (page KOPPE , writer, “Sup, man” recipe developer and stylist,
and a plan” (page 52) 44) and “Master this” (page 76) (page 71) “Dinner in a dash” (page 38)
My son and I love to cook, I remember we had a shoot I will never forget working Every Yummy shoot is
bake, and eat. Yummy granted with Erwan Heussaff a couple full-time with the Yummy different. For example,
my wish of having my son of years back. We were team as managing editor for the feature this month,
featured in the magazine. He brainstorming for the shoot back in 2013. That time, I was photographer Patrick Martires
modeled, while I developed and while Erwan was talking, pregnant with my daughter, and I had to rely on notes to get
the recipe. Being able to share I remember glancing over at so it was quite the adventure the job done as editor-in-chief
what I love to do with him was food director Rachelle Santos, juggling pregnancy and my Paulynn suddenly couldn’t make
so much fun. Even shoots held editorial assistant Regine Rafael, dream job. I remember running it that day. It’s a good thing the
in our home are always fun for and editor-in-chief Paulynn to the bathroom when I had shoot turned out well and I really
him because he gets to meet Afable all dreamily staring at the morning sickness and taking liked the output. Overall, what
and play with new people. He is guy. It looked like they weren’t naps during lunch breaks when I will treasure most is working
always so excited when I tell him even listening to what he was the lights were switched off. with people I’m so comfortable
the Yummy team is coming over. saying! I found it hilarious how All these I endured because I around and enjoy collaborating
#stagemother! these tough-as-nails Yummy girls got to work with the best in the with: the photographers, stylists,
were rendered speechless by a ˆ˜`ÕÃÌÀÞ° iw˜ˆÌiÞ“i“œÀ>Li and editors.
good-looking guy. and priceless!

KAI HUANG, photographer, MICHAEL ANGELO CHUA, PATRICK MARTIRES, MIGUEL NACIANCENO,
“In the kid-chen” (page 79) and photographer, “Yummy ideas” photographer, cover, “Weekend photographer, “Weekday
“Match point” (page 69) (page 9) entertaining” (page 33), and cooking” (page 27) and “A can
“Dinner in a dash” (page 38) and a plan” (page 52)
I was working on a ramen story My most unforgettable
with former Yummy editor-in- Yummy experience was when I think I’ve told almost My favorite moment was
chief Liezl Yap. We were going they called me to shoot for everyone about watching a when former food editor Pam
to shoot a ramen restaurant that VJGƂTUVVKOGI was so excited RKIIGVUCETKƂEGFKP%&1HQT %KPEQVQNFVJGYummy team
just opened in Manila, so we that I arrived two hours earlier a Yummy assignment, and that I was a former Ang TV
were so excited. When we got than the call time. When they how I’ll never forget Yummy’s cast member and everyone
to the mall, security stopped us asked me what time I arrived, >ÀÌ`ˆÀiV̜ÀÃ̈VŽˆ˜}…ˆÃw˜}iÀ believed her. Who knows?
and wouldn’t let us in because I told them I just arrived into a slice of cake for a cover It might actually be true! But
our permits weren’t arranged 20 minutes before so they shoot. Aside from those, another honestly, the best experience
for properly. Eventually, after wouldn’t think that I was too unforgettable experience for me would be the annual
so many shoots at restaurants, excited. It’s always been my would be shooting three buffet Yummy Christmas party. On that
I learned tricks on how to get dream to shoot for Yummy, restaurants in one day. You’d one night of the year, we’re all
friendly with mall guards so and I’m very glad to have think it was fun, but I ended up complete, we get to enjoy and
they’d let me in immediately. It’s shot several stories for not being able to look at food set aside work stuff, and we get
a trade secret I’ll never tell. the magazine. for a few days. Great times! to hang out as friends.

www.yummy.ph 8 July-August 2017


ideas
;WOO[

Asian-style Chicken Noodle Salad


PHOTOGRAPHY: MICHAEL ANGELO CHUA.

Fast food
RECIPE AND STYLING: CHINO L. CRUZ.

Combine OGFKWOEJKEMGPDTGCUVƂNNGV with ¼ cup store-bought Asian


sesame dressing in a bowl. Season with HTGUJN[ETCEMGFDNCEMRGRRGT.
Cover and set aside to marinate for 5 minutes. Soak 100 grams dried
XGTOKEGNNKPQQFNGU
sotanghon) in hot water for 3 to 4 minutes or until soft.
Five ingredients and Drain noodles and toss with ™EWREJGTT[VQOCVQGU
JCNXGF , ½ cup fresh
6JCKDCUKN, and ¼ cup store-bought Asian sesame dressing; set aside. Grill
15 minutes are all you need chicken on a grill pan over medium-high heat for 4 to 5 minutes per side or
to whip up this recipe! until cooked through. Serve noodles topped with grilled chicken. Serves 1 to 2.

www.yummy.ph
9 July-August 2017
BIG CHEESE
Cheddar and Paprika Soda Bread
Preheat oven to 375°F. Mix together 1¾ cups
CNNRWTRQUGƃQWT, 1 cup milk mixed with
1 tablespoon vinegar, ½ cup grated cheddar
cheese, 1 teaspoon baking soda, 1 teaspoon
salt, and 2 teaspoons sweet paprika in a
medium bowl until just combined. Add more
yœÕÀˆv̅i“ˆÝÌÕÀiˆÃ̜œÃ̈VŽÞ]“>Žˆ˜}ÃÕÀi
˜œÌ̜œÛiÀܜÀŽ̅i`œÕ}…°-…>«i`œÕ}…ˆ˜Ìœ
>˜n‡ˆ˜V…ÀœÕ˜`>˜``ÕÃÌ܈̅iÝÌÀ>yœÕÀ° >Ži
vœÀ£x̜Ó䓈˜ÕÌiÃœÀ՘̈ˆÌ“>ŽiÃ>…œœÜ
Ü՘`܅i˜Ì>««i`°iÌVœœvœÀ£ä“ˆ˜ÕÌið
-iÀÛiÜ>À“°Makes 1 medium loaf.

One-
bowl
bakes
You don’t need a
“ˆÝiÀ>˜`v>˜VÞ
̜œÃ̜“>Ži
̅iÃiȓ«i
breads.

APPLE OF MY EYE
Apple and Walnut Muffins
LOAFING AROUND
PHOTOGRAPHY: MICHAEL ANGELO CHUA.

*Ài…i>ÌœÛi˜̜Îxäc°ˆ˜i>£Ó‡VÕ«Ài}Տ>À
RECIPES AND STYLING: CHINO L. CRUZ.

“Õvw˜«>˜܈̅VÕ«V>Žiˆ˜iÀðˆÝ̜}i̅iÀ
˜EWRUCNNRWTRQUGƃQWT, 1½ teaspoons baking Corn and Pimiento Loaf
powder, ¼ teaspoon salt, •Š8 teaspoon grated *Ài…i>ÌœÛi˜̜Îxäc°Ài>Ãi>™Ýx‡ˆ˜V…œ>v«>˜܈̅Ûi}iÌ>Li
nutmeg, 1 packed cup brown sugar, ¾ cup oil. Mix together EWRCNNRWTRQUGƃQWT, ™EWRƂPGEQTPOGCN,
vegetable oil, 2 large eggs, 2 Granny Smith •Š8 cup sugar, 1½ teaspoons baking powder, ½ teaspoon baking
apples (peeled and grated), and ½ cup chopped soda, 1 teaspoon salt, ½ cup vegetable oil, •Š³ cup sour cream,
walnuts in a medium bowl until well combined. 1 large egg, ½ cup canned corn kernels (drained), and 1 piece
ˆÛˆ`i“ˆÝÌÕÀi>“œ˜}“Õvw˜VÕ«Ã>˜`L>ŽivœÀ canned pimiento (drained and chopped roughly) in a medium
£Ó̜£x“ˆ˜ÕÌiÃœÀ՘̈>̜œÌ…«ˆVŽˆ˜ÃiÀÌi`ˆ˜ LœÜ՘̈ÜiVœ“Lˆ˜i`°*œÕÀˆ˜Ìœ«Ài«>Ài`«>˜>˜`L>ŽivœÀ
̅iVi˜ÌiÀœv>“Õvw˜Vœ“iÃœÕÌVi>˜°iÌVœœ £x̜Ó䓈˜ÕÌiÃœÀ՘̈>̜œÌ…«ˆVŽˆ˜ÃiÀÌi`ˆ˜̅iVi˜ÌiÀVœ“iÃ
Vœ“«iÌiÞ°Makes 12. œÕÌVi>˜°iÌVœœVœ“«iÌiÞ°Makes 1 medium loaf.

www.yummy.ph 10 July-August 2017


Bring the rainbow indoors
with these absolutely
adorable sprinkle blends
by )NCO2QR! These
vibrant explosions of color
are composed of sprinkles
in every shape, size, and
hue, and come in cute
variants like Teddy Bear
Picnic, Lego Mania, and
Rainbow Dash. Whether
you sprinkle them on top
of your homemade cake
or on a simple scoop of
ice cream, these morsels
will surely brighten your
day. Available to
order online via
glampopph.com.

MS
BOTTO
UP!

Manila Negroni Place ƃWKFQWPEGIKP, ƃWKFQWPEG


%CORCTK, and ƃWKFQWPEG/CPKNNG
.KSWGWTFG&CNCPFCPin a cocktail
We give the classic cocktail a shaker. Add ice and shake well. Strain
proudly Pinoy twist with the into a glass. Garnish with a twist of
addition of dalandan liqueur. orange or dalandan rind. Serves 1.
PHOTOGRAPHY: MICHAEL ANGELO CHUA (DRINK) AND COURTESY
OF SUPPLIERS. TEXT, RECIPE, AND STYLING: CHINO L. CRUZ.

BARIK
LAMBANOG Spice, spice baby
Shake up your Friday nights with this
tasty new tipple! $CTKM5WRTGOQ Give your daily meals an extra bit of
.CODCPQI is a premium all-Filipino pizzazz with 6JG)QWTOGV%QNNGEVKQP
moonshine made from the fermented spice blends. The collection has a wide
sap of the nipa palm fruit. While variety of spice and herb mixes, such as
lambanog is known for its strong Herbes de Provence, Adobo Olé, and
y>ۜÀ>˜`…ˆ}…>Vœ…œVœ˜Ìi˜Ì] Fisherman’s Seafood Spectacular. Each
>ÀˆŽ-Õ«Ài“œ>“L>˜œ}½Ã«ÀœwiˆÃ one is a meticulously perfected concoction
much smoother overall. For added of premium ingredients. Your spice rack
y>ۜÀ]…>Ûi>}œ>Ì̅iˆÀˆ˜}iÀ will never be the same again. Available at
Sour version, too. Available to order The Landmark and Rustan’s supermarkets.
online via karton.ph.

www.yummy.ph 11 July-August 2017


We Asked What is

You! your favorite


15-minute recipe?

For the kids,


I make a grilled eggplant
Ã>>`°Ìœ˜ÞÌ>ŽiÃwÛi̜ I cook up
10 minutes to grill fresh
i}}«>˜ÌœÛiÀ>˜œ«i˜y>“i]
baguette
and you can prep your other pizzas!
ingredients like red onions, Slice a small loaf of French
garlic, and tomatoes in the bread in half then top with

Now streaming same amount of time. tomato sauce, cheese,


ham, and bell peppers.
—Ellen F. Calzado Toast in the toaster oven
until the cheese melts.

Byron Talbott
Quick, easy, and tasty.

—Trina Lyn Cortez


Ever wanted to feel like a pro in the
kitchen, but don’t quite know where
to start? If so, then head on over to
Shrimp is a
Byron Talbott’s YouTube channel for great way to
some sleek, simple, and easy-to-follow feed the family I love a quick tokwa’t
recipes that are sure to impress. Want baboy seasoned with oyster
in no time. sauce. I use leftover liempo
something for date night? Try Byron’s It only takes a few minutes to
to make it in a jiffy, and tokwa
modern take on Steak and Potatoes. cook and it is super delicious.
only takes a few minutes to
Want to impress the kids? Make his What I like to do is brown some
fry until crispy. Just add some
garlic in butter before tossing in
indulgent chocolate Pizzookie Lava oyster sauce and a squeeze
peeled and cleaned shrimp. Best
Cake. With Byron’s help, you’ll feel like of calamansi.
quick ulam ever!
a real chef in no time. Visit youtube. —Beng San
—Edalyn Vargas
com/user/ByronTalbott for videos. Luis Erguiza

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

Bookshelf
Portland-based chef Naomi Pomeroy is best known for her rustic yet
Àiw˜i`>««Àœ>V…̜VœœŽˆ˜}>˜`…iÀ>LˆˆÌÞ̜LÀˆ˜}̅iLiÃÌœÕÌœv
local ingredients, so it only makes sense that her debut cookbook Taste
and Technique (P1,765, National Book Store) is all about bringing
that ethos to the home kitchen. With over 140 impressive recipes, this
book helps home cooks master professional cooking techniques in the
comforts of home. Our favorite recipes include Seared Sea Scallops, and
ˆÃÌiÀi`
>ՏˆyœÜiÀ܈̅Ƃ˜V…œÛÞ]>ÀˆV]>˜`
…ˆi>Žið

www.yummy.ph 12 July-August 2017


Out of the
Box Idea
Bacon-wrapped
Sausage Barbecue
Whether packed in your kids’
lunchboxes or served to their friends
during a party, these sausages are
out to win barbecue-loving hearts.
Preheat a toaster oven. Combine ½ cup Datu
2WVK$$3TTKƂEYC[$CTDGEWG/CTKPCFG and
VCDNGURQQPUDTQYPUWICT in a bowl. Mix well
until sugar is dissolved; set aside. Cut DCEQP
UVTKRUin half. Place*WPICTKCPEQEMVCKN
UCWUCIGU
QTTGIWNCTUCWUCIGUUNKEGFKPVQKPEJ
RKGEGU on a clean surface. Wrap each sausage
with bacon and secure ends with toothpicks. Dip
each sausage in the barbecue mixture then place
on the toaster oven tray. Bake in the preheated

Meat-free
toaster oven until cooked, about 18 to 22 minutes,
turning sausages and basting with the marinade
halfway through cooking. Makes 12.
marvel
If you’re looking to cut down on your
meat consumption but aren’t quite ready
to go cold turkey, why not give 3WQTP
/GCVNGUU)TQWPFU a spin? Quorn is a
vegetarian meat alternative made of
fungus that has been fermented and
transformed into Mycoprotein. The
grounds look and taste just like ground
beef, and are a great step towards more
sustainable and healthier eating. Use
it to make veggie Bolognese, tortang
talong, and even chili con carne.
Available in leading supermarkets.
PHOTOGRAPHY: PATRICK MARTIRES AND COURTESY OF SUPPLIERS.
RECIPE AND STYLING: IDGE MENDIOLA. TEXT: CHINO L. CRUZ.

Delightful detox
Wash away the guilt from last weekend’s
drinking and feasting with this set of tasty
`i̜݈wV>̈œ˜Ìi>ÃvÀœ“$C[CPK$TGY.
The bottled teas, which come in Moringa
Dalandan, Lemongrass Pandan, and Sweet
Potato Leaf varieties, were specially formulated
DATU PUTI SUGAR BACON SAUSAGE
BBQ to help the body expel toxins throughout the
day. Feeling clean and breezy has never tasted
this good! Available in leading supermarkets.

www.yummy.ph 13 July-August 2017


Lighten up

SMART
SWAPS
Looking for
ways to prep
healthy, tasty
meals in no
time? These
easy tricks will
save the day!

BREAKFAST LUNCH SNACK DINNER


Top pancakes with fresh fruit Swap out bottled salad Choose salsa over cream- Have salmon, not steak.
instead of syrup. Give your dressing for oil and vinegar. based dips. ƂvÀiÅ̜“>̜‡ "˜Viˆ˜>܅ˆi]Ã܈ÌV…Õ«
y>«>VŽÃ>ÃÜiiÌŽˆVŽ]Ã>˜Ã ->ÅÜ`ˆÕ“>˜`>``ˆÌˆÛiÃvÀœ“ L>Ãi``ˆ«VœVŽÃˆ˜iÃà ޜÕÀ«ÀœÌiˆ˜>˜`ˆÀœ˜ÜÕÀVið
̅i>``i`ÃÕ}>À>˜`V>œÀˆið ޜÕÀ}Àii˜Ãt/œŽii«̅ˆ˜}à V>œÀˆiÃ̅>˜ˆÌÃV…iiÃÞ]VÀi>“Þ Ƃ˜nx‡}À>“Ã>“œ˜wiÌ܈
ÀiÅvÀՈÌȘÃi>ܘ˜œÌœ˜Þ ˆ}…Ì>˜`…i>Ì…Þ]ÕÃiiÝÌÀ> VœÕ˜ÌiÀ«>ÀÌ°Ƃ˜`܅ˆiޜսÀi>Ì Ã>ÛiޜÕ>LœÕÌiˆ}…Ì}À>“Ãœv
LœœÃÌ̅iy>ۜÀ>˜`ÌiÝÌÕÀiœv ۈÀ}ˆ˜œˆÛiœˆ>˜`>ۈ˜i}>Àœv ˆÌ]«>ˆÀˆÌ܈̅LÕiVœÀ˜V…ˆ«Ãp Ã>ÌÕÀ>Ìi`v>Ì]܅ˆi`iˆÛiÀˆ˜}
̅ˆÃLÀi>Žv>ÃÌÃÌ>«i]̅iÞ>Ãœ ޜÕÀV…œˆVip˜œÌœ˜Þ`œiÃ̅i ̅iÞ…>ÛiÕ«̜Îä«iÀVi˜Ì >}œœ``œÃiœv…i>À̇…i>Ì…Þ

STYLING: PAULYNN CHANG AFABLE. FOOD STYLING: SHARLENE TAN.


TEXT: ANNA FELIPE. PHOTOGRAPHY: MICHAEL ANGELO CHUA. PROP
Õ«ˆÌÃwLiÀVœ˜Ìi˜Ì° Vœ“Lœ`iˆÛiÀ̅>ÌÃ>“iy>ۜÀ] “œÀi«ÀœÌiˆ˜̅>˜̅iÀi}Տ>À œ“i}>‡Îv>ÌÌÞ>Vˆ`ð
ˆÌ>Ãœ>``Ã…i>Ì…Þv>ÌÃ̜ޜÕÀ ÞiœÜÛ>ÀˆiÌÞ°
Spread avocado on toast È`iÃ>>`° Go for whole-wheat pasta
instead of butter. /…ivÀՈÌ Pair cheese with apple slices, over the regular variety.
ˆÃ>}Ài>ÌÜÕÀViœv…i>Ì…Þ Go for a wrap, not a not with crackers. /ÀÞÅ>À« /…ˆÃ>Üiܓi>ÌiÀ˜>̈Ûi>``Ã
v>ÌÃ]>˜`܅i˜«>ˆÀi`܈̅> sandwich./ÕVŽޜÕÀÃ>˜`܈V… V…i``>À܈̅VÀˆÃ«>««iψVià >˜ÌˆœÝˆ`>˜ÌÃ]wLiÀ]>˜`>}Ài>Ì
ψViœv“Տ̈}À>ˆ˜LÀi>`>˜` wˆ˜}Ș̜>˜iˆ}…̇ˆ˜V…܅œi‡ ̜Ài“œÛiÕ«̜Óää“}œv ˜ÕÌÌÞy>ۜÀ̜ޜÕÀv>Ûi«>ÃÌ>
̜««i`܈̅>`>ÅœvÃi>Ã>Ì ܅i>ÌÜÀ>«ˆ˜ÃÌi>`œvÌܜψVià Ü`ˆÕ“vÀœ“ޜÕÀmerienda. `ˆÃ…iðƂ˜œÌ…iÀ…i>Ì…Þœ«Ìˆœ˜¶
>˜`̅ˆ˜ÞψVi`̜“>̜iÃ]ˆÌ œvLÀi>`p>˜`ˆ˜ÃÌ>˜ÌÞÏ>Å *ÕÃ]̅ˆÃÃÜ>«ˆÃ>˜i>ÃÞÜ>Þ Malunggay‡ˆ˜vÕÃi`˜œœ`ið
“>ŽiÃvœÀ>wˆ˜}“i>t £ääV>œÀˆiÃvÀœ“ޜÕÀ“i>t ̜Øi>Ž“œÀivÀՈ̈˜ÌœޜÕÀ
`>ˆÞ`ˆiÌ° 5GTXGOCUJGFECWNKƃQYGT
Use Greek yogurt instead of instead of mashed potato.
sour cream. Ƃ``>̜ÕV…œv iˆÛiÀˆ˜}>“œÃÌ>ޜÕÀ
VÀi>“ÞVœœ˜iÃÃ̜ޜÕÀ `>ˆÞۈÌ>“ˆ˜
ÀiµÕˆÀi“i˜ÌÃ
LÕÀÀˆÌœœÀ«œÌ>̜Ã>>`LÞ >˜`VœVŽˆ˜}ˆ˜>Ìœ˜Þ
̜««ˆ˜}ˆÌ܈̅«>ˆ˜ÀiiŽ ÓÇV>œÀˆiëiÀVÕ«­Vœ“«>Ài`
ޜ}ÕÀÌ°/…ˆÃ“œÛii>ȏÞVÕÌà ̜«œÌ>̜½Ã££ÈV>œÀˆiëiÀ
v>Ì]܅ˆi>“«ˆ˜}Õ«ޜÕÀ VÕ«®]V>ՏˆyœÜiÀˆÃœ˜i
Õ˜V…½Ã«ÀœÌiˆ˜Vœ˜Ìi˜Ì° Ó>ÀÌœ«Ìˆœ˜°

www.yummy.ph 14 July-August 2017


Yummy

shopping
Must-
buy!
PERFECT PRINTS BEYOND GIFTS
If you plan to give food gifts to Each pack of 12 contains two
loved ones or simply want to dress colors of the same design and

Tag up a wrapped present, then these


food-themed gift tags are exactly
what you need. Whether it’s a
batch of doughnuts you made
comes with two meters of colored
twine. Aside from attaching them
to presents, you can do so much
more with these tags: Thread

team yourself or a strawberry shortcake


you purchased for someone’s
birthday, any gift decked out with
these whimsical tags will speak
string through the holes to make
buntings for parties; use them as
toppers for cupcakes; tape them to
your fridge door for a cute touch.
Make presents volumes about how much thought Since the designs are printed on
extra special you put into gift-giving. Choose thick, good-quality paper, you can
among doughnut, strawberry, ice even use the tags as coasters. How
with adorable cream, and pineapple designs. fun is that?
food-themed
gift tags.
PHOTOGRAPHY: PATRICK MARTIRES. TEXT AND STYLING: IDGE MENDIOLA.

Sparks food-themed gift tags (P69 per pack)


are exclusively available at National Book Store.

www.yummy.ph
15 July-August 2017
YUMMY
SHOPPING
1

[1] You should always [5] Canned corn kernels


have a can of soup at are great options for
the ready, and cream when you want to cut
of mushroom is your prep time—you can say
2
best bet. In this can is bye-bye to boiling and
a condensed version shucking ears of corn!
of everyone’s favorite Stock your pantry with
soup, meaning it’s been cans of cream-style corn,
reduced to a thicker too; they’re great for
product. Use it to make quick soups, casseroles,

P a nt r y pasta sauce, gravy, or a


tasty dip in a jiffy.
and iced desserts like
mais con yelo.

B a s ic s [2] If you can’t run


to the market to get
[6] Canned tomatoes
can be your best friend
3 fresh coconut milk, in the kitchen! You can
canned coconut milk choose from crushed,
܈ܜÀŽw˜i°̽Ó>`i puréed, diced, and
of just coconut, water, stewed versions. Some
and a stabilizer, which cooks prefer canned
means you get the tomatoes over fresh
same essence as fresh because of the richer,
coconut milk. It also “œÀiVœ˜ÃˆÃÌi˜Ìy>ۜÀ
thickens just as well, so «Àœwi°7…>̽ÓœÀi]
you can use it for curries canned tomatoes have
and drinks. been preserved in heat,
releasing lycopene, a
[3] Always have canned carotenoid which helps
4
tuna in your cupboard; w}…ÌV>˜ViÀ°
it’s so versatile: Use it
to make a sandwich [7] Canned chickpeas
spread, put it on top of save you from the
rice, or mix it into pasta tedious task of boiling
sauce (check out page and cooking these
5 59 for an example). beans, which can take an
Ì…>Ã>˜iÕÌÀ>y>ۜÀ …œÕÀœÀÜ°7ˆÌ…V>˜˜i`
«Àœwi]܅ˆV…“i>˜Ã chickpeas, you can
ˆÌ`œiؽÌ…>Ûi>wÅÞ instantly make soups,
aftertaste and can go hummus, and the
with almost anything. classic puchero.

[4] The most common [8] Always have


type of canned canned fruits like
7 mushrooms is made pineapples, peaches,
from champignon and lychees on hand for
6
mushrooms, commonly quick dessert options.
known as white button. Though canned fruits
You can choose from may not have the same
whole, sliced, and texture as fresh ones,
pieces and stems. you can rely on them for
8
Canned mushrooms are their sweetness. You can
economical alternatives add pineapple chunks to
to fresh mushrooms, an ordinary salad, roast
and provide the same them in the oven and
heft and earthy top over ice cream,
goodness to salads, or add them to
TEXT AND STYLING: IDGE MENDIOLA.

Canned
PHOTOGRAPHY: PATRICK MARTIRES.

sauces, and Filipino dishes for


other dishes. an instant makeover.

greats
Although cooking from scratch is always ideal,
hurried home cooks need a little help once in
a while. Stock your pantry with these staples.

www.yummy.ph 16 July-August 2017


YUMMY
SHOPPING

I f you’ve sampled
Japanese cheesecake
before, you’ve
probably wondered
how they make it so soft, moist,
>˜`yÕvvÞ° >V…LˆÌi“iÌȘ
your mouth in seconds!
Kumori
This bakery applies Japanese precision, attention to
detail, and superior quality to their baked goods.
S ho
S p ot
p
l ig ht

Kumori, a bakery from


Nagoya, offers this type of
cheesecake—and more. The
same Japanese craftsmanship
is applied to all their baked
goods. Kumori means cloudy
in Japanese, so whether you
choose a simple cream bun or
a loaded brioche, you’re sure
to get—you got it—soft, moist,
>˜`yÕvvÞiÛiÀÞȘ}ï“i°
œ}iÌ>ÌÀ>Þ>˜`wˆÌ܈̅
the many products on display.
Try the Parmesan Cheese Bun,
Coffee Pan, and Blueberry
ÀˆœV…i܈̅}ˆÃÌi˜ˆ˜}wˆ˜}Ã
and perfectly golden tops. The
decision-making process can
be quite challenging, but make
sure you grab the Signature
Cheese Tart, featuring a creamy
blend of cheeses nestled in a
delicate tart shell.
Before you head to the
cashier, check out the chillers.
Don’t miss out on the Nama
Choco Sand Chocolate
Sponge Cake, Cottage Cheese
Pudding, and Toyohashi Green
Tea Pudding.
There’s a lot to choose from
in Kumori, but you’ll realize
that each treat and every visit is
truly worth it.

Kumori is at G/F Robinsons


*>Vi>˜ˆ>] À“ˆÌ>]>˜ˆ>Æ
with branches at SM Makati, 5
The Landmark Makati, SM
œÀ̅ -Ƃ]1°*°/œÜ˜
i˜ÌiÀ]
>˜`>œvƂÈ>°œÀ“œÀi 3
information, visit www.relish-
1 4
PHOTOGRAPHY: 
Ƃ Ƃ  "
1Ƃ°

group.com/kumori.

2
TEXT:   "Ƃ°

7
6

[1] Melon pan (P42) [2] Coffee pan (P42) [3] Matcha butter bun (P50)
[4] Mozzu chizu pan (P59) [5] Japanese sweet corn milkshake (P185)
[6] Nama choco sand chocolate (P53) [7] Krone (P55) [8] Cheesy sausage
bun (P47) [9] Crabstick bun (P58) [10] Toyohashi pudding (P98)
10 9 8

www.yummy.ph 18 July-August 2017


Pasta possibilities
Turn to store-bought pasta sauces when you need to whip up something
quick and hearty for your family. All you’ll need to do is boil some noodles.

[1] PESTO PLAN [2] ROOM FOR ‘SHROOMS [4] HOMESTYLE GOODNESS [6] LOCAL LOVIN’
Can pesto sauce get any tastier? Nothing beats a sauce that’s One spoonful of this sauce will No Pinoy family gathering is
Yes it can! This version has salty been simmering for hours to transport you straight to an Italian complete without Filipino-style
tinapa bits in the mix. This sauce extract all the goodness from its home where the aroma from a big spaghetti! Grab this can, toss
is so good, you’ll want to mix it ingredients. You’ll get nothing less pot of slow-cooking Bolognese it with some spaghetti noodles
with pasta noodles, smear it on a from this sauce—it’s packed with wÃ̅i>ˆÀ°-«Àˆ˜Ži܈̅*>À“iÃ>˜ cooked al dente, and spend
toasted baguette, or even eat it green peppers and mushrooms. and you’re good to go. iˆ“œ˜`œ the rest of your time enjoying
straight out of the bottle! Merry iœ˜Ìi}Àii˜«i««iÀ>˜` œœ}˜iÃi«>ÃÌ>Ã>ÕVi]*£{Ç] the festivities. æÀ}i˜Ìˆ˜>

œœŽÃwiÀÞ̈˜>«>«iÃ̜]*£nÓ] “ÕÅÀœœ“«>ÃÌ>Ã>ÕVi]*™Ó°xä] /…i>˜`“>ÀŽ-Õ«iÀ“>ÀŽiÌ Ã«>}…iÌ̈“i>ÌÃ>ÕVi]*ÎÇ]
/…i>˜`“>ÀŽ-Õ«iÀ“>ÀŽiÌ --Õ«iÀ“>ÀŽiÌ /…i>˜`“>ÀŽ-Õ«iÀ“>ÀŽiÌ
[5] CHEESY DOES IT
[3] BASIC BOTTLE Making mac ‘n’ cheese doesn’t [7] PERFECT PAIR
Here’s a versatile Italian-style get any easier: Boil some macaroni Basil, bacon, and peppers all go
tomato sauce that you can tweak noodles, toss them with this well with tomatoes, but nothing
to your liking. Add some steamed double cheddar cheese sauce, is as comforting as a sauce that
seafood for an easy marinara sauce and you’re done! To make it extra blends sweet Italian tomatoes and

G rocer y or some crumbled longganisa for a


Filipino variation. ->VDÌ>ˆ>
special, add some chopped bacon
and sautéed spinach to the mix.
cheese. It’s a combination that’s
hard to beat!
œ˜Ì>`ˆ˜>vœÀ“>}}ˆœ

G ra b >«œiÌ>˜>«>ÃÌ>Ã>ÕVi]
*Ón™]>ÀŽiÌ«>ViLÞ,ÕÃÌ>˜½Ã
,>}Ö`œÕLiV…i``>ÀÃ>ÕVi]
*£È{°xä]--Õ«iÀ“>ÀŽiÌ
«>ÃÌ>Ã>ÕVi]*£ÓÇ°xä]>ÀŽiÌ«>Vi
LÞ,ÕÃÌ>˜½Ã

3 6
1

7
2
TEXT AND STYLING: IDGE MENDIOLA.
PHOTOGRAPHY: PATRICK MARTIRES.

www.yummy.ph 19 July-August 2017


YUMMY
SHOPPING

Room with
a view
Popi Laudico creates a kitchen
attuned to its surrounds.

It boasts top-notch equipment, ample natural


light, good ventilation, and a spectacular
ۈiÜœv >>ÌiÀœ
œÛi° ˆÀ`Ã]LÕÌÌiÀyˆiÃ]
`À>}œ˜yˆiÃ]LiiÃ]>˜`œÌ…iÀvœÀiÃÌVÀi>ÌÕÀiÃ
yÕÌÌiÀ>LœÕÌÆ>ÃÌÀ>˜}iÃޓ«…œ˜ÞœvÜ՘`Ã
“>`iLÞLՏvÀœ}Ã]}iVŽœÃ]LˆÀ`Ã]>˜`VÀˆVŽiÌÃ
provides round-the-clock background music.
With a kitchen atmosphere like this, how can
>˜Þœ˜i˜œÌ܅ˆ«Õ«v>˜Ì>Ã̈V`ˆÃ…iö
iÈ}˜i`LÞ>ÀV…ˆÌiVÌ*œ«ˆ>Õ`ˆVœ]
the kitchen follows the homeowners’
“>˜`>Ìi̜VÀi>Ìi>ë>Vi܅iÀiiÛiÀޜ˜i
can experience Mindoro’s pristine, splendid
surroundings. This needed to be balanced
܈̅“œ`iÀ˜‡`>ÞVœ“vœÀÌÃ>˜`>“i˜ˆÌˆiÃ]
alongside the homeowners’ love for all things
local and natural.

ABOUT THE
COLUMNIST
iۈ`i6iÞÀ>]>vœÀ“iÀi`ˆÌœÀ>Ì
Elle Decoration Philippines, lives
and breathes design. She loves
̜ÃÌޏi…œ“iÃ>˜`«Àœ`ÕVÌÃvœÀ̅i
V>“iÀ>]>˜`ˆÃVÕÀÀi˜ÌÞvÀii>˜Vˆ˜}
for various publications. A blog is in
the works, but for now, follow her
œ˜˜ÃÌ>}À>“>ÌJ`iۈ`iÛiÞÀ>°

www.yummy.ph 20 July-August 2017


CLOCKWISE, FROM TOP:

Natural Baskets, 33Point3 Exports Inc.


Tutup food cover, Filip+Inna.
Carabao horn servers, ELMS
harmony Accessoria. Nito round tray
(pawikan design), Soumak. Blue
Create a provincial glazed ceramic dinner set (dinner
Filipino look with local plate, dessert plate, bowl) by Aleth
This page: The architect added a Ocampo, Aphro Living.
banggerahan (traditional Filipino sink) decor and accents.
adjacent to the kitchen.
Opposite page, from top: For the service
area, stainless steel was chosen for its
resistance to the corrosive seaside air.
Serveware, including plates and bowls by
local ceramicist John Pettyjohn, is stored in
an antique wooden cabinet.

Most of the materials were sourced


from around the area, such as the milky
gray marble, the stones, the wood used as
V>``ˆ˜}>˜`yœœÀˆ˜}]>ÃÜi>Ã̅iVœ}œ˜
for the roof. Laudico says that Mindoro’s
cogon grass is of exceptional quality: The
local grass coupled with the steep, carefully
>˜}i``iÈ}˜«ÀœÛˆ`iÃÀœœw˜}̅>Ì…>Ã
PHOTOGRAPHY: MILO SOGUECO AND COURTESY OF SUPPLIERS.

lasted for 17 years, hardly damaged by


Mindoro’s seasonal typhoons.
The stainless-steel tops for the cooking
and service areas, as well as for some of
̅iwÝÌÕÀiÃ]>ÀiVœ˜ViÃȜ˜Ã̜>``ÀiÃÃ̅i
harsh, briny air which easily corrodes other
metals. Though visually prominent, natural
materials balance the coldness and rigidity
of the metal surfaces.
Laudico keeps the big appliances
out of sight to preserve the cozy, rustic
atmosphere. The refrigerator and freezer
are in an adjacent room that also serves
as a pantry. From the main kitchen, a door
leads to a charming outdoor banggerahan
ÀiÌÀœwÌÌi`܈̅>ÃÌ>ˆ˜iÃÃÃÌiiȘŽ°/…ˆÃ
gesture encapsulates the delicate balance
that the architect and the homeowners
strove for throughout the home.

www.yummy.ph 21 July-August 2017


MAKE THIS
DISH EVEN MORE
NUTRITIOUS!
1Ãi…ˆ}…‡wLiÀë>}…iÌ̈
BY MARIE GONZALEZ ˜œœ`iÏœ>`i`܈̅
malunggay >˜`

W
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Ài>`ˆÞ>Û>ˆ>Li
ˆ˜ÃÕ«iÀ“>ÀŽiÌð
ith just a few basic
ingredients, you can make
this quick, easy, and healthy
dish in no time! I came up
with this recipe because I’m
a big fan of the pasta-and-
garlic combo and because I like to sneak
in vegetables any chance I get.
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from copious amounts of garlic, olive
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usually features just those ingredients
tossed with spaghetti noodles; while
good, I like to take it a notch higher in
the nutrition department. Enter
broccoli—another great ingredient that
pairs well with garlic. Feel free to play
around with other vegetables, too: You
can use six cups of spinach or kale, or
use a mandoline to make zucchini or
carrot noodles.
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cooking of the noodles so you’re done in
11 minutes. Eating healthy doesn’t get any
easier than this!

SPAGHETTI AGLIO, OLIO, E BROCCOLI


Serves 4 ՘̈LÀˆ}…Ì}Àii˜>˜`Ìi˜`iÀ°-ÌÀ>ˆ˜
Prep Time 10 minutes LÀœVVœˆˆ˜Ìœ>LœÜ°-iÌ>È`i°
Cooking Time 11 minutes 2Ƃ``ë>}…iÌ̜̈̅iÃ>“i«œÌ>˜`
VœœŽ>VVœÀ`ˆ˜}̜«>VŽ>}i`ˆÀiV̈œ˜Ã
 1 tablespoon coarse sea salt œÀ՘̈>`i˜Ìi°,iÃiÀÛiÏVÕ««>ÃÌ>

Ƃ * °
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plus more to cook bowl. Do not rinse.
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PHOTOGRPAHY: Ƃ,9 Ƃ,Ƃ°STYLING:Ƃ

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œœŽ}>ÀˆV
 ¦|³ cup extra virgin olive oil ՘̈}œ`i˜LÀœÜ˜]>LœÕÌ£̜
ABOUT THE  £ÈVœÛiÃ}>ÀˆV]ψVi`̅ˆ˜Þ Ó“ˆ˜ÕÌið
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>Àˆiœ˜â>iâˆÃ̅i“>ÃÌiÀ“ˆ˜` pepper to taste >˜`ë>}…iÌ̈°ˆÝÜi>˜`>``
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>ÌÕÀ>œÕÀ“i̘Ã̈ÌÕÌi>˜`Vœ“«iÌi` 1 Bring a large pot of water to a boil …>ÃiÛ>«œÀ>Ìi`°

œÀ˜i1˜ˆÛiÀÈÌÞ½Ã*>˜Ì‡L>Ãi` ÕÌÀˆÌˆœ˜ œÛiÀ…ˆ}……i>Ì°Ƃ``£Ì>Li뜜˜Ã>Ì 5,i“œÛivÀœ“…i>Ì>˜`Ã̈Àˆ˜
«Àœ}À>“°i>`̜www.kitchenrevolution. >˜`LÀœVVœˆÆVœœŽvœÀÎä̜{xÃiVœ˜`à «>ÀÏiÞ°-iÀÛiˆ““i`ˆ>ÌiÞ°
ph̜Ài>`>LœÕÌ…iÀ>`ۜV>VÞ°

www.yummy.ph 22 July-August 2017


BY JOEY DE LARRAZABAL-BLANCO

henever someone asks me for an easy tip to get food on the table fast, I always tell them to keep some thinly sliced pork in the
freezer. It’s perfect for quick meals because it cooks in no time and can be turned into a wide variety of dishes. Plus, it’s your best bet
when it comes to value for money.
Meat that has been sliced thinly for yakiniku or sukiyaki is a good option, too. You can also buy what is usually referred to in the
groceries as “pork steak,” which is usually a boneless cutlet. For this dish, I like to slice the pork steak into thin strips so that the
meat cooks even faster. You can also pound the meat with a meat mallet to cut the cooking time some more.
You can marinate the meat and sauté it just as it is, but you can also add vegetables to the dish to make it a one-pot meal for the
IDPLO\)HHOIUHHWRVXEVWLWXWHWKHEDE\FRUQDQGSHDVZLWKEURFFROLFDXOLÀRZHUVQRZSHDV sitsaro), red bell peppers, mushrooms,
or a combination of your favorite vegetables. Serve this with steamed white rice on the side and you’ve got dinner sorted out!
Life often has us juggling multiple tasks, but a simple, satisfying recipe like this reminds me that I can still feed my family well
even when things get hectic. I hope this helps you on busy days!

 3 to 4 green
onions, sliced
 3 to 4 sprigs cilantro,
i>ÛiëˆVŽi`

1 Place pork, soy sauce,


oyster sauce, kecap manis,
and sesame oil in a large
bowl. Mix thoroughly until
«œÀŽˆÃVœÛiÀi`ˆ˜Ã>ÕVi°
Marinate in the refrigerator
for 30 minutes.
CHANGE
IT UP! 2 Heat oil in a wok
This recipe works œÛiÀ“i`ˆÕ“‡…ˆ}……i>Ì°
equally well Sauté onions until they
with thinly start to soften. Add garlic
sliced beef.
and ginger; sauté
until fragrant.
3 Add baby corn and
sauté, tossing a couple of
QUICK PORK STIR-FRY times, until tender. Add
peas and cook until tender,
PHOTOGRAPHY: DAIRY DARILAG. STYLING: ANNA FELIPE.

Serves 4  1 teaspoon sesame oil about 5 minutes.


Prep Time 10 minutes, plus  canola or any mild- 4,i“œÛiÛi}iÌ>LiÃvÀœ“
ABOUT THE marinating time y>ۜÀi`Ûi}iÌ>Liœˆ] the pan and set aside. Add
COLUMNIST Cooking Time 15 minutes to sauté another swirl of oil and,
HAIR AND MAKEUP: ELAINE GANUELAS.

Joey de Larrazabal-Blanco  1 red onion, cut into when hot, add pork. Sauté
started cooking out of thin wedges
 500 grams pork steak, until just cooked, about
absolute necessity—a
continent away from home sliced into thin strips,  Î̜{VœÛiÃ}>ÀˆV] 4 to 5 minutes. Do not
with no one to feed her. or thinly sliced (yakiniku- sliced thinly œÛiÀVœœŽ̅i«œÀŽœÀˆÌ܈
Today, she happily cooks for style) pork  10 grams ginger, become tough.
her husband and two young  2½ tablespoons soy sauce peeled and sliced 5Ƃ``Ûi}iÌ>LiÃL>VŽ̜
kids. Follow her gastronomic  1 tablespoon oyster sauce  150 grams fresh baby the pan and toss. Transfer
exploits on www.80breakfasts.  1½ tablespoons kecap corn, sliced diagonally to a plate and garnish with
blogspot.com.  1 cup frozen peas
manis (sweet soy sauce) green onions and cilantro.

www.yummy.ph 23 July-August 2017


BY CARMELA VILLEGAS-AGOSTA

ome days just call for decadent chewy chocolate chip cookies. I’ve always been a big fan of them. I’d always have a few cookies in my bag when
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in your cookies, go ahead and add your favorite ones to the batter to make your dream cookie. I hope you’ll love this recipe just as much as I do.
+DSS\EDNLQJ

BROWN BUTTER
CHOCOLATE
CHIP COOKIES
Makes 24 pieces aroma. Strain butter and
Prep Time 30 minutes, set aside to cool, about
plus chilling time 10 minutes.
Baking Time 3 In the bowl of an
18 minutes iiVÌÀˆV“ˆÝiÀwÌÌi`܈̅
the paddle attachment,
 2¼ cups beat butter and sugars
>‡«ÕÀ«œÃiyœÕÀ until well combined.
 1 teaspoon Add eggs one at a time.
baking powder Add vanilla and mix
 ½ teaspoon until combined. Add dry
baking soda ingredients slowly and
 1 teaspoon salt beat on low speed just
 1 cup unsalted butter until combined. Gently
 ¾ cup brown sugar fold in chocolate chips.
 ½ cup sugar 4 Transfer cookie dough
 2 large eggs into a bowl and cover
 1 teaspoon with plastic wrap.
vanilla extract Refrigerate for
 2 cups dark 30 minutes to 1 hour.
chocolate chips 5 Preheat oven to
350ºF. Grease baking
17…ˆÃŽ̜}i̅iÀyœÕÀ] sheets or line them
baking powder, baking with parchment paper.

MAKEUP: CHRISTINE ROJAS-LAVIÑA. HAIR: EDDIE MAR CABILTES.


PHOTOGRAPHY: MIGUEL NACIANCENO. STYLING: ANNA FELIPE.
soda, and salt in a bowl. Take 2 tablespoons of
ABOUT THE Set aside. cookie dough and form
COLUMNIST 2 Melt butter in a into a ball. Place on
Carmela started her baking saucepan over medium L>Žˆ˜}ÅiiÌ>˜`y>ÌÌi˜
journey when she stumbled heat. Cook until butter slightly. Repeat to make
upon her mom’s Mrs. Field’s changes color from 23 more pieces. Bake
cookie book. Years later, after yellow to light brown for 15 to 18 minutes.
working in a pastry shop in and releases a nutty 6 Let cool on baking
France, she and her husband MAKE A sheets for a few minutes
started Casa San Luis BIG BATCH,
Pastries. Carmela also keeps form batter into balls, then transfer to a wire
busy as executive pastry chef then freeze for up to rack to cool completely.
and managing partner of 2 months. You’ll have Store in an airtight
Crisp on 28th. Follow cookies ready to be container for up to
her adventures on www. baked whenever the
craving hits!
1 week.
carmelasjournal.com.

www.yummy.ph 24 July-August 2017


BY SHARLENE TAN

W hen I think of Taiwanese


cuisine, huge chicken chops
immediately come to mind.
Just like xiao long bao and
milk tea, Taiwanese chicken
cutlet is well-loved by
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on fried chicken, something that both Pinoy
kids and adults like.
Taiwanese fried chicken is coated with
kamoteÀRXUDQG¿YHVSLFHSRZGHUWR
JLYHLWDGLVWLQFWÀDYRUDQGWH[WXUH,W¶V
very versatile—it can be served as is, with
YDULRXVÀDYRULQJVDVDGGRQVRUDVDQRRGOH
topping. This recipe is a classic Taiwanese
ULFHWRSSLQJWKDW¶VHDV\WRSUHSDUH²
important for restaurants because customers
want food fresh and fast.
With many food concepts focusing on
Chinese, Japanese, and Korean food, go
DKHDGDQGH[SORUH7DLZDQHVHFXLVLQHDQG
KRZLWVYDULRXVGLVKHVFDQEHR̆HUHGWR\RXU
target market.

CHICKEN CUTLET WITH FRIED RICE


Serves 2 1 ÕÌÌiÀyÞV…ˆVŽi˜LÀi>ÃÌ«ˆiViÃ̅i˜
Prep Time 20 minutes, pound with a meat mallet or the back of
plus marinating time >Vi>ÛiÀ՘̈¥ˆ˜V…̅ˆVŽ°
Cooking Time 20 minutes 2 Make the marinade: Mix together
all ingredients in a shallow bowl. Add
 £܅œiV…ˆVŽi˜LÀi>ÃÌwiÌ]…>Ûi` chicken pieces. Turn to coat both
PROP STYLING: PAULYNN CHANG AFABLE. HAIR AND MAKEUP: VIDA NON JAUCIAN.

È`iÃ]̅i˜VœÛiÀ>˜`“>Àˆ˜>Ìiˆ˜̅i
FOR THE MARINADE refrigerator for at least 1 hour.
 ¤Ìi>뜜˜wÛi‡Ã«ˆVi«œÜ`iÀ 3i>ÌÛi}iÌ>LiœˆvœÀ`ii«‡vÀވ˜}ˆ˜>
 ½ teaspoon garlic powder vÀވ˜}«>˜œÛiÀ“i`ˆÕ“…i>Ì°
PHOTOGRAPHY: PATRICK MARTIRES. FOOD STYLING: SHARLENE TAN.

 ½ tablespoon brown sugar 4 Make the coating: Mix together all


 1½ tablespoons soy sauce ingredients on a plate. Coat chicken
 salt and pepper pieces in coating not more than
3 minutes before frying.
 Ûi}iÌ>Liœˆ]̜`ii«‡vÀÞ 5 ii«‡vÀÞV…ˆVŽi˜«ˆiViȘ…œÌœˆ՘̈
golden brown and cooked through.
FOR THE COATING Allow to rest for about 5 minutes before
 ¼ cup kamoteyœÕÀ slicing into strips. Set aside.
 ÓÌ>Li뜜˜Ã>‡«ÕÀ«œÃiyœÕÀ 6 Make the fried rice: Heat oil in a pan.
ABOUT THE  ½ teaspoon garlic powder Sauté garlic until fragrant then add bok
COLUMNIST  £Ìi>뜜˜wÛi‡Ã«ˆVi«œÜ`iÀ V…œÞÆVœœŽ՘̈Ûi}iÌ>LiÃ>Ài܈Ìi`°
A food stylist by profession and one Add rice; toss well. Season to taste with
of the brains behind The Clubhouse FOR THE FRIED RICE salt and pepper. Add beaten eggs and
in Robinsons Magnolia, Sharlene Tan  ÓÌ>Li뜜˜ÃÛi}iÌ>Liœˆ mix well.
spends most of her time testing and 7 ˆÛˆ`ivÀˆi`ÀˆViLiÌÜii˜ÓLœÜÃ>˜`
 1 tablespoon minced garlic
tasting recipes, dining out, teaching
friends how to cook, and styling food
 ¤VÕ«w˜iÞV…œ««i`LœŽV…œÞ top each with fried chicken strips.
for the camera. Visit her website at  ÎVÕ«Ã`>އœ`܅ˆÌiÀˆVi v`iÈÀi`]ÃiÀÛi܈̅«ˆVŽi`À>`ˆÃ…
www.sharlenetan.com or follow her  salt and pepper or pickled cucumber on the side, and
on Instagram @theshartan.  2 eggs, beaten }>À˜ˆÃ…܈̅y>̇i>v«>ÀÏiÞ°

www.yummy.ph 25 July-August 2017


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30
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fo LS
r ev
o f t h e r y d ay
e we
ek

Serves 4  ÎÌ>Li뜜˜Ãcalamansi juice calamansiÕˆVi°7…ˆâ՘̈ÜiVœ“Lˆ˜i`°


Prep Time 10 minutes  ¥VÕ«w˜iÞψVi`}Àii˜Li>˜Ã 2/À>˜ÃviÀ“ˆÝÌÕÀi̜>LœÜ°ˆÝˆ˜Li>˜Ã
Cooking Time 20 minutes  Î̜{}Àii˜œ˜ˆœ˜Ã]V…œ««i`ÀœÕ}…Þ] >˜`}Àii˜œ˜ˆœ˜Ã°,ivÀˆ}iÀ>Ìi“ˆÝÌÕÀivœÀ
«ÕÃiÝÌÀ>̜}>À˜ˆÃ… >viÜ“ˆ˜ÕÌiÃ՘̈wÀ“°œÀ““ˆÝÌÕÀi
 {xä}À>“Ã܅ˆÌiwÅwiÌíÜiÕÃi`  {Ì>Li뜜˜ÃÛi}iÌ>Liœˆ ˆ˜Ìœ£ÓL>Ã>˜`y>ÌÌi˜ˆ˜Ìœv>Ì`ˆÃVð
cream dory) iÌÌÕVii>ÛiÃ]i“œ˜Üi`}iÃ]>˜` 3i>Ìœˆˆ˜>>À}i«>˜œÛiÀ“i`ˆÕ“
 ½ cup breadcrumbs ÃÜiiÌV…ˆˆÃ>ÕVi]̜ÃiÀÛi …i>Ì°ÀÞ`ˆÃVȘL>ÌV…iÃ]>LœÕÌ
 £Ì>Li뜜˜wÅÃ>ÕVi­patis) 2 minutes on each side. Remove from
 1 egg 17…ˆâwň˜>vœœ`«ÀœViÃÜÀvœÀ pan and drain on a wire rack. Garnish with
 £L՘V…Vˆ>˜ÌÀœ­wansoy), chopped >LœÕÌÎÃiVœ˜`ÃœÀ՘̈ӜœÌ…°Ƃ`` iÝÌÀ>}Àii˜œ˜ˆœ˜Ã>˜`Vˆ>˜ÌÀœ°-iÀÛi
ÀœÕ}…Þ]«ÕÃiÝÌÀ>i>ÛiÃ̜}>À˜ˆÃ… LÀi>`VÀՓLÃ]wÅÃ>ÕVi]i}}]Vˆ>˜ÌÀœ] ܈̅iÌÌÕVi]i“œ˜Üi`}iÃ]>˜`ÃÜiiÌ
 £¤Ì>Li뜜˜Ã}Àii˜VÕÀÀÞ«>ÃÌi VÕÀÀÞ«>ÃÌi]V…ˆˆ]}>ÀˆV]}ˆ˜}iÀ]>˜` V…ˆˆÃ>ÕVi°
 £LˆÀ`½ÃiÞiV…ˆˆ­siling labuyo)
 ÓVœÛiÃ}>ÀˆV]“ˆ˜Vi`
 £̅ՓL‡Ãˆâi«ˆiVi}ˆ˜}iÀ]«iii`
and minced
RECIPES AND STYLING: NAYNA KATIGBAK.

Thai-style
PHOTOGRAPHY: MIGUEL NACIANCENO.

Green Curry
Fish Cakes
Green curry and herbs
make for a punchy
and bright-tasting
version of this favorite.

www.yummy.ph
27 July-August 2017
Peppered Shrimp
and Sesame
Noodles
This is comforting restaurant-
style food you can make in your
own kitchen!

Serves 4 3 Add shrimp and stir-fry until opaque,


Prep Time 10 minutes about 3 to 5 minutes. Do not overcook.
Cooking Time 20 minutes 4 Place shrimp and lemon wedges on a
serving plate. Set aside.
FOR THE PEPPERED SHRIMP 5 Make the sesame noodles: Boil noodles
 1 kilo large shrimp, deveined  1 tablespoon sugar in a large pot of water for about 5
 1 teaspoon whole black peppercorns,  £Ì>Li뜜˜w˜iÞ}À>Ìi`}ˆ˜}iÀ minutes (they should still be a bit chewy).
crushed and divided  2 teaspoons minced garlic Drain, rinse with cold water, then drain
 2 teaspoons sea salt, divided  2 teaspoons chili-garlic paste, again. Toss noodles with some sesame oil
 2 tablespoons vegetable oil or to taste to keep them from sticking to each other.
 6 cloves garlic, minced  1 small cucumber, sliced thinly 6 Whisk together 2 tablespoons sesame
 lemon wedges, to serve  fried peanuts, crushed oil, soy sauce, vinegar, peanut butter,
sugar, ginger, garlic, and chili-garlic paste
FOR THE SESAME NOODLES 1 Make the peppered shrimp: Pat shrimp in a bowl. Taste then adjust seasoning. It
 450 grams fresh wide miki noodles dry. Place shrimp, half the crushed should be a balance of sweet, spicy, and
 2 tablespoons sesame oil, peppercorns, and half of the salt in a salty, with a bit of zing from the ginger.
plus extra to toss bowl. Toss to coat shrimp. 7 Pour sauce over noodles and toss.
 3½ tablespoons soy sauce 2 Heat vegetable oil in a wok or a large Place noodles and cucumber slices on
 2 tablespoons rice vinegar pan over medium-high heat. Add garlic, the plate alongside the shrimp. Top
 1 tablespoon peanut butter and the rest of the peppercorns and salt; noodles with peanuts and cilantro,
(preferably unsweetened) stir-fry for 1 minute. if desired.

www.yummy.ph 28 July-August 2017


Serves 4  1.2 kilos spinach, trimmed and cleaned turning until chicken is cooked through.
Prep Time 10 minutes  1 to 2 tablespoons fresh 4 Make the garlic-calamansi spinach:
Cooking Time 20 minutes calamansi juice Heat oil in a large pan over medium heat.
 salt and freshly ground black pepper ->ÕÌj}>ÀˆV՘̈vÀ>}À>˜Ì>˜`ÃÌ>À̈˜}
FOR THE SAUCE to brown, about 2 minutes. Remove
 1½ cups mayonnaise 1 Make the sauce: Mix together garlic from pan; set aside. Increase heat
 ½ cup coconut vinegar mayonnaise, vinegar, sugar, chili sauce, to high. Add spinach to pan in batches,
 ¼ cup sugar salt, pepper, garlic, and calamansi juice. waiting for leaves to wilt before adding
 1 to 2 tablespoons chili sauce Divide mixture into 2 portions; set aside the next batch. Cook, tossing, for about
 ½ teaspoon salt, plus more to season 1 portion to serve. 3 to 4 minutes or until tender. Drain liquid
 ½ teaspoon freshly ground 2
ÕÌV…ˆVŽi˜wiÌȘ̜VÕLið-i>ܘ from pan and add garlic. Add calamansi
black pepper, plus more to season with salt, pepper, and olive oil. Thread ÕˆVi°-i>ܘ܈̅Ã>Ì>˜`«i««iÀ°
 2 cloves garlic, minced onto barbecue sticks. 5 -iÀÛiV…ˆVŽi˜ÎiÜiÀÃ܈̅}>ÀˆV‡
 1 tablespoon calamansi juice 3 Preheat a grill or a grill pan. Grill calamansi spinach and extra sauce on
skewers, basting with prepared sauce and the side.
 4 boneless, skinless chicken
breast halves
 olive oil

FOR THE GARLIC-CALAMANSI SPINACH


 2 tablespoons olive oil
 4 cloves garlic, peeled, smashed, then
mixed with 1 tablespoon water

Tangy Grilled Chicken


Skewers and Garlic-
Calamansi Spinach
$QPGNGUUEJKEMGPƂNNGVUITKNNWRHCUVYJKNG
UVC[KPILWKE[CPFCDUQTDKPIVJG\GUV[
ƃCXQTUQHVJGYJKVGDCTDGEWGUCWEG

www.yummy.ph 29 July-August 2017


Serves 4 FOR THE SLAW with parchment paper or foil. Mix
Prep Time 10 minutes  4 tablespoons brown sugar all ingredients in a bowl until well
Cooking Time 20 minutes  ½ cup rice vinegar combined. Fry and taste a small
 ½ teaspoon salt portion; adjust seasoning as needed.
FOR THE SAUCE  1½ cups shredded carrots Form mixture into 15 to 18 (1½-inch)
 ¼ cup hoisin sauce  2 cups shredded cabbage meatballs. Place meatballs on prepared
 2 tablespoons rice vinegar  ½ small bunch cilantro (wansoy), baking sheet and bake for 20 minutes,
 1 tablespoon soy sauce minced, plus extra to serve or until browned and meatballs are
 ½ teaspoon toasted sesame oil cooked through but still juicy. Let
 2 cloves garlic, minced  5 bread rolls (we used hotdog buns) meatballs cool, then transfer to a bowl.
 ½ teaspoon minced ginger  butter, to spread Add sauce and toss to coat.
 1 teaspoon honey  lettuce leaves 3 Make the slaw: Combine sugar,
 sesame seeds, to garnish vinegar, and salt in a large bowl. Taste
FOR THE MEATBALLS  Sriracha, to serve and adjust seasoning. Add carrots,
 200 grams ground pork cabbage, and cilantro. Toss well.
 200 grams ground beef 1 Make the sauce: Whisk together 4 Butter then toast rolls. Line rolls with
 1 teaspoon toasted sesame oil all ingredients in a small bowl. iÌÌÕVi̅i˜w…>vÜ>Þ܈̅Ï>Ü°Ƃ``
 ½ cup breadcrumbs Set aside. meatballs. Top with more cilantro and
 ½ teaspoon minced ginger 2 Make the meatballs: Preheat sprinkle with sesame seeds. Drizzle
 1 large egg oven to 400ºF. Line a baking sheet Sriracha on top.
 2 cloves garlic, minced
 3 green onions, minced

Asian
Meatball
and Cilantro
Slaw Rolls
This hearty sandwich
UCVKUƂGU[QWTUYGGV
salty craving with
CFFGFETWPEJHTQO
the zesty slaw.

www.yummy.ph 30 July-August 2017


This week's
grocery list

PRODUCE MEAT, POULTRY,


 1.2 kilos spinach AND SEAFOOD
 300 grams  1 kilo large shrimp
calamansi  4 large
 200 grams skinless chicken
green beans breast fillets
 2 large  450 grams white
bunches cilantro fish fillets
 1 large bunch  200 grams
green onions ground pork
 1 small bunch  200 grams
flat-leaf parsley ground beef
 3 heads garlic
 1 large MISCELLANEOUS Serves 4
piece ginger 450 grams fresh Prep Time 30 minutes
 1 red onion wide miki noodles
 2 carrots  1 (400-gram) can  1 (400-gram) can chickpeas,
 2 medium Baguio garbanzo beans rinsed and roughly mashed
 ¼ red onion, minced
tomatoes  1 (420-gram)
 ¤L՘V…y>̇i>v
 1 small cucumber can tuna
«>ÀÏiÞ]V…œ««i`w˜iÞ
 1 medium head  5 bread rolls
 ¼ bunch cilantro (wansoy),
romaine lettuce  4 large pieces V…œ««i`w˜iÞ
 1 small pita bread  1½ tablespoons
head cabbage  1 small pack green calamansi juice
 1 lemon curry paste  ½ tablespoon olive oil
 1 bird's eye chili  breadcrumbs  ½ clove garlic, minced
(siling labuyo)  rice vinegar  salt and pepper
 sesame oil  2 tablespoons mayonnaise
STAPLES  hoisin sauce  1 (420-gram) can tuna,
drained and lightly
 2 large eggs  chili sauce Citrusy Tuna- “>Åi`܈̅>vœÀŽ
 vegetable oil
 olive oil
 sweet chili sauce
 chili-garlic paste
Chickpea  1 small head
romaine lettuce, chopped
 coconut vinegar  mayonnaise Pita Pockets  2 medium Baguio tomatoes,
 soy sauce  peanut butter Here’s a quick meal sliced into rounds
 fish sauce (patis)  sesame seeds you can put together  4 large pieces pita bread
 sea salt  fried peanuts when you want to
1 Mix all ingredients (except
 whole black  Sriracha
avoid a hot stove. Tuna
peppercorns lettuce, tomatoes, and pita) in
and chickpeas come a bowl, adding tuna last.
 white sugar
 brown sugar
together for a healthy 2 Heat pita bread, cut in
 honey CPFUCVKUH[KPIƂNNKPI …>v]ÃÌÕvv܈̅iÌÌÕVi>˜`
̜“>̜iÃ]̅i˜w܈̅Ì՘>°

www.yummy.ph 31 July-August 2017


THE
MENU
Roasted
Caesar Salad

Garlic
Chicken in
Parcels

Cheesy
Baked
Salmon

Strawberry
PHOTOGRAPHY: PATRICK MARTIRES. RECIPES AND STYLING: IDGE MENDIOLA.

S’more Bites

Not
just toast
It’s possible to cook a
complete meal in a toaster
oven! Try these easy recipes
and surprise yourself with the
many things you can make
with this compact appliance.
www.yummy.ph
33 July-August 2017
 4 strips bacon 3 Arrange bacon on baking sheet in
Roasted Caesar Salad  2 heads romaine lettuce, washed, dried, 1 layer. Cook in the toaster oven until
Roasting lettuce adds a nice charred
and cut in half lengthwise crisp, about 10 minutes. Remove excess
ƃCXQTCPFVGZVWTGVQVJGNGCH[ITGGP
 2 tablespoons olive oil oil and foil from the baking sheet. Chop
#PF[GU[QWECPEQQMDCEQPKPC
 2 cloves garlic, minced bacon into smaller pieces. Set aside.
VQCUVGTQXGP  salt and pepper 4 Place lettuce, cut side up, on baking
 ½ cup croutons (see tip) sheet. Drizzle with olive oil and rub
5GTXGU 2
 ¼ cup grated Parmesan cheese with garlic all over. Season with salt and
Prep Time 15 minutes
pepper. Roast until slightly charred, about
%QQMKPI6KOG25 minutes
1 Make the creamy Caesar dressing: Whisk 5 minutes. Do this in batches, if necessary.
together garlic, lemon juice, mustard, and 5 Arrange lettuce on a serving bowl.
FOR THE CREAMY CAESAR DRESSING
mayonnaise in a bowl. Pour in olive oil Drizzle with dressing. Sprinkle bacon,
 2 cloves garlic, minced
in a slow, steady stream while whisking. croutons, and Parmesan cheese on top.
 juice from ½ lemon
Season with sugar, salt, and pepper. Whisk Serve immediately.
 1 tablespoon yellow English mustard
until smooth and creamy. Set aside.
 ¼ cup mayonnaise
2 Preheat a toaster oven. Line baking
 ¼ cup olive oil
sheet with foil.
 1 tablespoon sugar
 salt and pepper

TO MAKE
CROUTONS,
slice white bread into
cubes, drizzle with olive oil,
and season with salt and
pepper. Bake in the toaster
oven for 10 minutes or
until browned.

www.yummy.ph 34 July-August 2017


Garlic Chicken
in Parcels
If you’re craving for something light
CPFHTGUJ[GVUVKNNƂNNKPIVJGPVJKUKU FOR THE VEGETABLES
what you’re looking for. Try it with  250 grams baby potatoes, quartered strips, and oil in a bowl. Season with
QVJGTXGIGVCDNGUNKMGVQOCVQGU  £ää}À>“ÃvÀiÅLÕÌ̜˜“ÕÅÀœœ“Ã] salt and pepper then toss to combine.
CURCTCIWUCPFECTTQVU washed and sliced 4 *>ViÓ­£È‡ˆ˜V…®õÕ>Ài«ˆiViÃœv
 1 medium green bell pepper, vœˆœ˜>Vi>˜ܜÀŽÃÕÀv>Vi° ˆÛˆ`i
Serves 2 cored and sliced thinly vegetables into 2 portions and place
Prep Time 15 minutes,  2 tablespoons olive oil œ˜̅iVi˜ÌiÀœvi>V…«ˆiViœvvœˆ°
plus marinating time  salt and pepper Place chicken, including juices, on
Cooking Time 25 to 30 minutes ̜«œv̅iÛi}iÌ>Lið7À>«>˜`vœ`
1 Preheat a toaster oven. sides to seal into a parcel.
 Ó­£xä‡}À>“®V…ˆVŽi˜LÀi>ÃÌwiÌà 2 Combine chicken, garlic, olive oil, 5 Bake chicken parcels in the
 6 cloves garlic, minced sugar, and soy sauce in a bowl. preheated toaster oven until
 2 tablespoons olive oil Season with salt and pepper. Cover completely cooked and potatoes are
 2 teaspoons sugar >˜`“>Àˆ˜>Ìiˆ˜̅iÀivÀˆ}iÀ>̜ÀvœÀ tender, about 25 to 30 minutes.
 1 tablespoon soy sauce 30 minutes to 1 hour. 6 Open parcels and sprinkle with
 salt and pepper 3 Make the vegetables: Combine parsley and more pepper on top.
 y>̇i>v«>ÀÏiޏi>ÛiÃ]̜ÃiÀÛi potatoes, mushrooms, bell pepper Serve immediately.

www.yummy.ph 35 July-August 2017


Strawberry
S’more Bites
End your meal with a dessert that
requires just four ingredients and four
easy steps.

Makes 8
Prep Time 5 minutes
Cooking Time 4 minutes

 8 graham cracker squares


 3 tablespoons strawberry jam
 4 large marshmallows,
cut in half crosswise
 8 chocolate squares or
chocolate-covered macadamias

1 Preheat a toaster oven. Line baking


sheet with foil.
2 Arrange graham crackers on baking
sheet. Spread 1 teaspoon strawberry jam
on each cracker.
3 Place a marshmallow, cut side down,
on top of each cracker. Bake in the
preheated toaster oven for 1½ minutes.
4 Remove pan from oven. Place a
chocolate square on top of each
marshmallow, pressing down slightly.
Return to the toaster oven and continue
baking until chocolate is melted and
marshmallows are slightly browned, about
2 to 2½ minutes. Serve immediately.

Cheesy Baked Salmon


Make a restaurant-quality dish with just a few pantry staples and a
toaster oven. Done in less than 30 minutes!

Serves 2 1 Preheat a toaster oven.


Prep Time 10 minutes Line baking sheet with foil.
Cooking Time 12 minutes 2 ,ÕLÃ>“œ˜wiÌÃ܈̅}>ÀˆV]
lemon juice, salt, and pepper.
 Ó­Óää‡}À>“®Ã>“œ˜wiÌà ƂÀÀ>˜}iwiÌÃ]Έ˜È`i`œÜ˜]œ˜
 4 cloves garlic baking sheet.
 juice from ½ lemon 3 Mix together mayonnaise, sugar,
 salt and pepper and liquid seasoning in a bowl.
 ¼ cup mayonnaise -«œœ˜“ˆÝÌÕÀiœÛiÀÃ>“œ˜wiÌÃ
 1 teaspoon sugar then top with grated cheese.
 1 teaspoon liquid seasoning 4 Bake in the preheated toaster
 ¼ cup grated quick-melting oven until cheese is melted and
cheese (we used Emmental) wÅy>ŽiÃi>ȏÞ]>LœÕÌ£ä̜£Ó
minutes depending on your preferred
doneness. Serve immediately.

www.yummy.ph 36 July-August 2017


All you need is a baking sheet and
an oven to put dinner on the table,
fast. Simply toss everything on the
pan and bake. It can’t get any easier!
Photography by Patrick Martires
Recipes and styling by Melanie Jimenez
and Sharlene Tan (this page)
Produced by Paulynn Chang Afable
Meat and seafood come
together in one hearty, boldly
ƃCXQTGFFKUJ

5GTXGU8
Prep Time 10 minutes
Cooking Time 20 minutes

1 kilo Italian garlic sausage


2 cobs corn, cut into
6 pieces each
300 grams baby potatoes,
washed and scrubbed clean
2 heads garlic, cloves
separated and peeled
fresh rosemary sprigs
5 tablespoons
olive oil, divided
3 tablespoons
seafood seasoning or
Cajun seasoning, divided
500 grams medium
shrimp, deveined
1 medium onion, quartered
1½ cups cherry tomatoes
¼ cup white wine
salt and pepper
fresh parsley, red pepper
y>ŽiÃ]>˜`i“œ˜Üi`}iÃ]
to garnish

1 Preheat oven to 425°F. Line a


large baking sheet with foil or
parchment paper, or spray with
cooking oil.
2 Toss sausages, corn, potatoes,
garlic, and rosemary on the pan
with 2 tablespoons olive oil and
half of the seafood seasoning.
Bake for 10 minutes.
3 Combine shrimp, onions, and
cherry tomatoes in a bowl. Toss
with the rest of the olive oil and
seafood seasoning.
4 Remove baking sheet from
oven and add shrimp mixture.
5 Pour white wine over, and
season with salt and pepper.
Bake for 10 more minutes.
6 Sprinkle parsley and red
«i««iÀy>ŽiÃœ˜̜«°-iÀÛi
immediately with lemon wedges
on the side.

www.yummy.ph 39 July-August 2017


2GUVQKUPoVLWUVHQTRCUVC6QUUVJGXGTUCVKNGƃCXQTHWNUCWEGYKVJEJKEMGPHQTC
satisfying dish.

Serves 5 to 8 1 Combine pesto and salt in a large bowl.


Prep Time 10 minutes, plus marinating time 2 Add chicken, potatoes, and garlic.
Cooking Time 25 to 30 minutes Marinate, covered, for 30 minutes to 2 hours
in the refrigerator.
1 (8-ounce) bottle store-bought pesto 3 Preheat oven to 375°F. Line a large baking
(we used Gourmet Farms) sheet with parchment paper, if desired.
½ teaspoon kosher or coarse sea salt, 4 Bring chicken mixture to room
plus extra to season temperature. Place chicken mixture on
10 bone-in chicken thighs prepared baking sheet; reserve marinade.
500 grams baby potatoes, 5 Gently mix mushrooms and remaining
washed and halved marinade, then add everything to the
6 cloves garlic, sliced thinly lengthwise baking sheet. Sprinkle with about
250 grams fresh baby portobello ½ teaspoon each salt and pepper.
mushrooms, cleaned 6 Bake in the preheated oven for 25 to
freshly ground black pepper 30 minutes or until juices run clear when
chicken is pierced with the tip of a knife.
7 Serve hot with rice.

www.yummy.ph 40 July-August 2017


;QWECPUGTXGVJKUFKUJKPCXCTKGV[QHYC[U2WVKVQPVQRQHCDQYNQHUVGCOGFTKEGWUGKVVQƂNNCUCPFYKEJ
or stuff the pork mixture into warmed tortillas for a Mexican-inspired meal.

Serves 4 1 large white onion, 1 Preheat oven to 375°F. 4 Place pork on top of
Prep Time 10 to 15 minutes peeled and sliced lengthwise Line a large baking sheet with vegetables on the baking sheet.
Cooking Time 18 to 20 minutes into ½-inch-thick pieces parchment paper, if desired. Sprinkle with about ½ teaspoon
1 large red onion, peeled and 2 Combine vegetables, 3 to each salt and pepper.
1 large yellow bell pepper, sliced lengthwise into ½-inch- 4 tablespoons Mexico 5 Bake in the preheated oven for
washed, seeded, and thick pieces seasoning, and 4 to 18 to 20 minutes or until pork is
sliced lengthwise into 5 to 7 tablespoons Mexico 5 tablespoons vegetable oil in cooked through. Serve with hot
½-inch-thick pieces seasoning (we used a large bowl. Toss to coat then tortillas or steamed rice.
1 large green bell pepper, Carmencita), divided place on baking sheet.
washed, seeded, and 9 to 11 tablespoons 3 Combine pork and the rest
sliced lengthwise into vegetable oil, divided of the Mexico seasoning and
½-inch-thick pieces 500 grams pork tenderloin, oil in the used bowl. Using your
1 large red bell pepper, sliced crosswise into ½-inch- hands, massage pork for 2 to
washed, seeded, and thick pieces and tenderized by 3 minutes. Marinate for at least
sliced lengthwise into piercing with a fork 10 minutes.
½-inch-thick pieces coarse sea salt and freshly
ground black pepper
#NN[QWPGGFKUƂXGKPITGFKGPVUCPFOKPWVGU
OCZ VQYJKRWRC
VCUV[JGCNVJ[FKPPGT

Serves 4 to 5 1 Preheat oven to 375°F. Line a large


Prep Time 10 to 15 minutes baking sheet with parchment paper,
Cooking Time 10 to 12 minutes if desired.
2 Place rosemary sprigs on the pan,
12 to 16 sprigs fresh rosemary, washed spreading them out. Top sprigs with
and separated into smaller sprigs if shrimp. Season with about ½ teaspoon
particularly full each salt and freshly ground black pepper.
600 to 700 grams large shrimp, Combine zucchini and tomatoes in a
peeled, with tails left on large bowl. Add olive oil, and about
coarse sea salt and freshly ground ½ teaspoon each salt and freshly ground
black pepper black pepper. Toss to coat and place on
200 grams zucchini, washed, sliced into baking sheet.
rounds and then into halves 4 Bake for 10 to 12 minutes, or until
300 grams cherry tomatoes, washed shrimps turn pink and tomatoes shrivel
and halved up a bit.
3 tablespoons olive oil 5 Serve hot with pasta or toasted
bread slices.
Healthy can be yummy! Pair salmon (a great source of omega-3 fatty acids) with a
leafy green like bok choy and vitamin A-rich squash.

Serves 3 FOR THE VEGETABLE MARINADE Spread on both sides of


Prep Time 15 minutes, plus rind from 1 orange salmon steaks. Marinate in the
marinating time juice from ½ orange refrigerator for up to 8 hours.
Cooking Time 8 to 10 minutes 2 tablespoons soy sauce 2 Preheat oven to 350°F. Line a
2 tablespoons vegetable oil large baking sheet with baking
FOR THE MISO MARINADE 1 thumb-size piece paper, if desired.
3 tablespoons white or red ginger, julienned 3 Bring salmon to room
miso paste temperature and place on
1 tablespoon brown sugar 300 grams squash, peeled and baking sheet.
4 tablespoons mirin VṎ˜Ìœ¦|³-inch-thick pieces 4 Make the vegetable marinade: 5 Bake in the preheated oven for
1 tablespoon grated ginger 6 to 8 stalks bok choy, washed Mix all ingredients in a bowl. 8 to 10 minutes or until salmon
juice from ½ orange and halved lengthwise Add vegetables and toss to turns opaque, leaves of bok choy
coat. Arrange vegetables around brown and crisp up, and squash
3 thick-cut (at least ½-inch- 1 Make the miso marinade: salmon. Drizzle remaining becomes tender.
thick) salmon steaks Mix all ingredients in a bowl. marinade over vegetables. 6 Serve immediately with rice.
www.yummy.ph 43 July-August 2017
A hearty, quick-cooking noodle dish is an amazing way to
get dinner to the table in a jiffy. With these simple sauces,
you’ll be making perfect pasta dinners in no time!

Photography by Aldwin Aspillera


Recipes by Len Santos-Ding
Food styling by Chino L. Cruz
Prop styling by Kay Isabedra
Produced by Chino L. Cruz and Idge Mendiola

www.yummy.ph 44 July-August 2017


FOR THE CEVICHE 1 Make the ceviche 30 minutes
SHRIMP 1 cup small shrimp, peeled
and deveined
before serving time: Blanch
shrimp in a pot of boiling water
CEVICHE AND 2 tablespoons lemon juice
3 tablespoons orange juice
for about 30 seconds then
plunge in ice-cold water to
AVOCADO ½ teaspoon lemon zest
½ teaspoon orange zest
stop the cooking process. Drain
and mix with the remaining
CREAM 3 tablespoons chopped
cilantro (wansoy), plus extra
ingredients. Set aside in
the refrigerator.
PASTA to garnish
£w˜}iÀV…ˆˆ­siling
2 Bring a large pot of water to
a boil over high heat. Add sea
Creamy avocado, vibrant pangsigang), minced salt. Cook pasta according to
herbs, and fresh, sweet salt and pepper package directions or until al
shrimp ceviche make for a dente. Drain pasta and reserve
pasta dish that’s as bright as 1 tablespoon sea salt ½ cup pasta cooking water.
it is deeply satisfying. 400 grams pasta of choice 3 Meanwhile, blend calamansi
(we used rotelle) juice, olive oil, garlic, and basil
Serves 4 to 6 ½ cup calamansi juice leaves in a blender or food
Prep Time 10 minutes 2 tablespoons olive oil processor until well combined
Cooking Time 10 to 2 cloves garlic and basil leaves are minced.
15 minutes ½ cup fresh basil leaves Add avocado, and season with
fresh from 3 ripe avocados salt and pepper. Process until
freshly ground black pepper creamy. Adjust seasoning to
¦|³ cup chopped walnuts taste. Transfer to a large bowl.
6 tablespoons 4 Toss in warm pasta, adding a
Parmesan cheese small amount of hot pasta water
if it’s too dry. Toss with walnuts
and ceviche. Sprinkle with
Parmesan cheese and garnish
with cilantro before serving.

www.yummy.ph 45 July-August 2017


PAGE
51

www.yummy.ph 46 July-August 2017


PAGE
51

www.yummy.ph 47 July-August 2017


1½ to 2 tablespoons honey
ASIAN 2 tablespoons Japanese
soy sauce
PEANUT 1 teaspoon sesame oil
2 teaspoons calamansi juice
AND HONEY V…ˆˆy>ŽiÃœÀψVi`LˆÀ`½ÃiÞi

PASTA chilies (siling labuyo), to taste

1 Àˆ˜}>«œÌœvÜ>ÌiÀ̜>Lœˆ
This bold take on the Italian œÛiÀ…ˆ}……i>Ì°Ƃ``Ã>Ì°
œœŽ
staple features some of the «>ÃÌ>>VVœÀ`ˆ˜}̜«>VŽ>}i
DGUVƃCXQTUQH#UKCPEQQMKPI `ˆÀiV̈œ˜ÃœÀ՘̈>`i˜Ìi°
2i>˜Ü…ˆi]…i>Ìœˆˆ˜>
5GTXGU 4 to 5 Ã>ÕVi«>˜œÛiÀ“i`ˆÕ“…i>Ì°
Prep Time 10 minutes Ƃ``«i>˜ÕÌÃ>˜`}>ÀˆVÆVœœŽ]
%QQMKPI6KOG 10 to 15 minutes Ã̈ÀÀˆ˜}vÀiµÕi˜ÌÞ]՘̈«i>˜ÕÌÃ
>ÀiVœœŽi`̅ÀœÕ}…°-iÌ>È`i°
1 tablespoon sea salt 3 >Ži̅i`ÀiÃȘ}\7…ˆÃŽ
{ää}À>“Ãë>}…iÌ̈˜ˆ ̜}i̅iÀ>ˆ˜}Ài`ˆi˜Ìð
ÓÌ>Li뜜˜ÃÛi}iÌ>Li 4 À>ˆ˜˜œœ`iÃ>˜`ÀiÃiÀÛi
œÀ«i>˜ÕÌœˆ ¤VÕ««>ÃÌ>VœœŽˆ˜}Ü>ÌiÀ°/œÃÃ
{Ì>Li뜜˜ÃÀ>Ü«i>˜ÕÌÃ] «>ÃÌ>܈̅`ÀiÃȘ}̅i˜>``
Έ˜ivÌœ˜ V>ÀÀœÌÃ]Li«i««iÀÃ]>˜`…>v
{VœÛiÃ}>ÀˆV]ψVi`̅ˆ˜Þ œv̅i}Àii˜œ˜ˆœ˜Ã°Ƃ``«>ÃÌ>
£VÕ«Õˆi˜˜i`>˜` Ü>ÌiÀˆv«>ÃÌ>ˆÃ̜œ`ÀÞ°
L>˜V…i`V>ÀÀœÌà 5 /œ«܈̅«i>˜ÕÌÃ]}>ÀˆV]>˜`
£VÕ«Õˆi˜˜i`>˜`L>˜V…i` Ài“>ˆ˜ˆ˜}}Àii˜œ˜ˆœ˜Ã°
Ài`Li«i««iÀà -iÀÛiˆ““i`ˆ>ÌiÞ°
¤VÕ«ψVi`}Àii˜œ˜ˆœ˜Ã
­¤‡ˆ˜V…«ˆiViî]`ˆÛˆ`i`

FOR THE DRESSING


¥VÕ««i>˜ÕÌLÕÌÌiÀ
­ÜiÕÃi`ˆÞ½Ã®

www.yummy.ph 48 July-August 2017


PAGE
51

www.yummy.ph 49 July-August 2017


SALMON
RICOTTA, AND
PRUNE, AND LEMONY
OLIVE PASTA YOGURT
TOMATO PASTA
If you adore dishes that are
sweet, salty, and totally rich, SPAGHETTI
AND then you’re going to fall head
CARBONARA
Tangy yogurt and lemon help
lift rich, salty smoked salmon
over heels for this pasta dish.
BALSAMIC Would you believe that true
in this yummy pasta that’s a
little bit zesty and a whole
PASTA Serves 4 to 5
Prep Time 5 minutes
carbonara is the original
no-cook pasta sauce? All you
lot delicious.
Cooking Time 10 to 15 minutes
There isn’t a combination need are hot pasta and a few Serves 4 to 5
more classic than tomatoes, other ingredients to make this Prep Time 10 minutes
1 tablespoon sea salt
balsamic vinegar, and basil. Italian favorite. Cooking Time 10 to 15 minutes
400 grams fusilli
This dish features all three in 1 cup prunes, sliced
one tantalizing treat. Serves 2 1 tablespoon sea salt
3 tablespoons sliced
Prep Time 5 minutes 400 grams linguine
black olives
Serves 4 to 5 Cooking Time 10 to 15 minutes 3 tablespoons butter
¼ cup olive oil
Prep Time 5 minutes 3 cloves garlic, minced
freshly ground black pepper
Cooking Time 10 minutes 1 tablespoon sea salt juice and zest from 1 lemon
2 cups ricotta cheese
150 grams linguine 2 cups Greek yogurt
1 cup fresh arugula
1 tablespoon sea salt yolks from 2 large eggs 150 to 200 grams smoked
½ cup freshly grated
400 grams spaghetti 4 tablespoons grated salmon, cut into thin
Parmesan cheese
½ cup balsamic vinegar Parmesan cheese bite-sized pieces
2 cloves garlic, minced 2 to 3 tablespoons heavy freshly groud black pepper
1 Bring a large pot of water
¼ cup extra virgin olive oil whipping cream fresh dill or tarragon sprigs,
to a boil over high heat. Add
freshly ground black pepper freshly ground black pepper to garnish
salt. Cook pasta according to
300 grams cherry 4 tablespoons diced bacon 6 tablespoons grated
package directions or until
tomatoes, halved 1 tablespoon olive oil Parmesan cheese
al dente.
4 tablespoons fresh basil, 1 clove garlic, minced
2 Meanwhile, mix together
sliced thinly, plus more leaves shredded Parmesan cheese 1 Bring a large pot of water
prunes, olives, and olive oil.
to garnish to a boil over high heat. Add
Season with salt and pepper.
shaved Parmesan cheese, 1 Bring a large pot of water salt. Cook pasta according to
3 Drain pasta and reserve ¼ cup
to serve to a boil over high heat. Add package directions or until
pasta cooking water. Add ricotta
salt. Cook pasta according to al dente.
cheese and prune mixture to hot
1 Bring a large pot of water to package directions or until 2 Meanwhile, heat butter
pasta; toss to combine. Roughly
a boil over high heat. Add salt. al dente. in a pan over medium-high
tear arugula and toss into pasta.
Cook spaghetti according to 2 Meanwhile, beat together egg heat. Sauté garlic until golden
Add pasta water if pasta is too
package directions or until yolks, Parmesan cheese, and brown. Add lemon juice and
dry. Sprinkle Parmesan cheese
al dente. heavy cream in a large bowl. zest. Remove from heat. Whisk
right before serving.
2 Meanwhile, simmer vinegar Season with salt and pepper. in Greek yogurt and salmon.
and garlic in a small saucepan Set aside. Season with salt and pepper.
over medium-low heat until 3 About 5 minutes before pasta 3 Drain pasta and reserve
reduced to half. Whisk in olive is done cooking, sauté bacon in ½ cup pasta cooking water. Toss
oil. Season with salt and pepper. olive oil in a pan over medium noodles with yogurt sauce. Add
Toss in tomatoes and basil. heat. Add garlic and cook until it reserved pasta water if pasta is
3 Drain pasta and toss with changes color. Set aside. too thick or dry. Garnish with dill
balsamic vinegar mixture. 4 Drain pasta and pour in egg or tarragon. Sprinkle cheese on
Season with salt and pepper. mixture. Toss quickly so the heat top. Serve immediately.
Garnish with basil leaves and of the pasta cooks the eggs.
sprinkle with cheese. Serve Toss in bacon and garlic. Season
warm or at room temperature. with salt and pepper, and top
with cheese. Serve immediately.

www.yummy.ph 51 July-August 2017


Photography by
Miguel Nacianceno
4GEKRGUCPF
food preparation by
Lhas Alvarez
Styling by
Idge Mendiola
Grilled
Pork
Open-faced
Sandwiches

Pro tip: Take your


favorite salad
dressing and use
it to marinate your
meats. Use them to
ƂNNUCPFYKEJGUVQR
QXGTTKEGQTVQUU
into pasta!

Serves 4
Prep Time 5 minutes,
plus marinating time
Cooking Time 6 to 8 minutes

250 grams sukiyaki-cut pork


½ cup Italian dressing
1 medium red onion,
sliced into rings
2 teaspoons olive oil
salt and pepper
¼ cup mayonnaise
4 slices focaccia bread
4 large romaine lettuce leaves
1 cup alfalfa sprouts

1 Combine pork and Italian


dressing in a bowl. Marinate
in the refrigerator for 3 to
Looking for a 4 minutes.
simple formula 2 Toss together red onions, olive
for tasty meals? oil, salt, and pepper in a bowl.
3 Heat a grill pan over medium
All you really heat. Grill onion rings until
need is a can, slightly charred. Set aside.
bottle, or 4 Grill pork slices until cooked,
jar from the about 1 to 2 minutes per side.
Set aside.
supermarket and 5 Spread mayonnaise on bread
a little creativity. slices. Season with salt and
pepper. Layer lettuce, alfalfa
sprouts, pork, and onions on
top. Serve at room temperature.
Serves 4 1 teaspoon sugar
Prep Time 5 minutes salt and pepper
Cooking Time 12 minutes basil leaves, to garnish
Hearty
1 Heat olive oil in a pot over
Vegetable 2 tablespoons olive oil
1 cup sliced high heat. Fry sausages until
and Bean Hungarian sausage browned, about 2 to 3 minutes.
2 tablespoons chopped 2 Add onions, garlic, celery, bay
Stew with white onions leaf, and oregano; sauté for 1 to
2 minutes.
Sausages 1 tablespoon chopped garlic
¼ cup sliced celery 3 Add potatoes and whole
1 bay leaf tomatoes; lower heat and
1 teaspoon dried oregano bring to a slow boil. Crush
¼ cup cubed potatoes tomatoes using the back of a
1 (400-gram) can wooden spoon.
Cozy up to a stew
whole tomatoes 4 Add peas, carrots, and pinto
that makes use
1 (400-gram) can peas and beans; mix well. Simmer for 2 to
of canned staples
carrots, drained and rinsed 3 minutes.
sitting idly in your
½ cup canned pinto beans, 5 Add ½ cup water if mixture is
pantry. It’s so easy
drained and rinsed too thick. Season to taste with
to make!
sugar, salt, and pepper. Garnish
with basil leaves. Serve hot.

www.yummy.ph 53 July-August 2017


Serves 2 to 3 1 (240-gram) bottle Spanish
Prep Time 5 minutes sardines in oil
Cooking Time 6 to 8 minutes 1 to 2 teaspoons sliced bird’s
eye chilies (siling labuyo)
1 tablespoon olive oil salt and pepper
2 tablespoons, chopped 2 cups steamed white rice
red onions
1 tablespoon crushed garlic 1 Heat olive oil in a wok over
1 teaspoon tomato paste medium heat. Sauté onions,
½ cup tomato sauce garlic, and tomato paste for
2 tablespoons capers, drained 2 to 3 minutes.
3 tablespoons sliced 2 Add tomato sauce, capers,
black olives (rounds) and olives; mix well and simmer
for 1 to 2 minutes.
3 Add sardines and chilies; mix
gently. Season to taste with salt
and pepper.
4 Place sardines over rice and
serve hot.

Spicy
Sardine
Rice Bowl

Take that bottle of


Spanish sardines to
the next level by
stir-frying it with
tomatoes and spices.
All the ingredients
you need are in
your pantry!
Serves 2
Prep Time 5 minutes
Cooking Time 10 minutes

2 tablespoons canola oil


1 cup cubed luncheon meat
(½-inch cubes, we used Spam)
2 tablespoons chopped
red onions
1 tablespoon chopped garlic
1 teaspoon grated ginger
1 cup roughly chopped
kimchi, drained Spam and
2 cups cooked white rice
¼ cup sliced leeks
Kimchi
½ teaspoon Japanese Fried Rice
soy sauce
salt and pepper and continue to cook for
2 teaspoons sesame oil 1 to 2 minutes.
toasted sesame seeds 3 Mix in rice, leeks, and soy
and chopped green onions, sauce. Season to taste with salt Little is as
to garnish and pepper. Remove from heat comforting as
2 eggs then drizzle in sesame oil and freshly made fried
sesame seeds. rice loaded with
1 Heat oil in a wok over 4 Simmer water in a pot over low luncheon meat
medium-high heat. Add heat. Poach eggs for 1 to chunks and kimchi,
luncheon meat; cook for 2 minutes. all topped with a
2 minutes. 5 Divide rice among bowls. Top runny egg.
2 Add onions, garlic, and ginger; with poached eggs and garnish
sauté for 1 minute. Add kimchi with green onions.

www.yummy.ph 55 July-August 2017


Serves 6 to 8
Prep Time 8 minutes,
plus freezing time

2 (250-ml) packs all-purpose


cream, chilled
4 tablespoons condensed
milk, or more to taste
½ (825-gram) can peach
halves, drained well and sliced
£ä̜£Ó>`Þw˜}iÀíbroas)
1 (825-gram) can fruit cocktail
in heavy syrup, drained well

1 Combine all-purpose cream


and condensed milk in a bowl;
mix well. Adjust sweetness with
condensed milk as desired.
2 Line a 9x5-inch rectangular pan
or dish with plastic wrap. Arrange
peach slices on the bottom.
Pour just enough cream over the
peaches to cover them.
3 ƂÀÀ>˜}i>`Þw˜}iÀÃœ˜̜«œv
VÀi>“°
œÛiÀ>`Þw˜}iÀÃ܈̅
more cream.
4 Add fruit cocktail and pour
in remaining cream. Cover and
freeze for 4 to 6 hours.
5 Unmold cake onto a tray and
remove plastic wrap. Slice into
squares. Serve frozen.

Peaches
and Cream
Refrigerator
Cake

Don’t know what


to do with the
fruit cocktail and
canned peaches in
your pantry? Grab
just three other
ingredients and
make this dessert.
This recipe features a
Grilled Chicken versatile mushroom
with Creamy sauce that you can
also pair with burger
Mushroom patties, steak, and
Sauce pan-fried pork.

Serves 4
Prep Time 5 minutes,
plus marinating time
Cooking Time 1 hour
sauce: Heat butter and olive oil
4 chicken leg quarters in a saucepan over medium
juice from ½ lemon heat. Sauté garlic, onions,
2 tablespoons olive oil and mushrooms.
salt and pepper 4 Add mushroom soup and
chopped parsley, to garnish ½ cup water, mix well, and
1 (298-gram) can condensed 1 Combine chicken, lemon simmer for 2 to 3 minutes.
FOR THE CREAMY cream of mushroom soup juice, olive oil, salt, and pepper Season to taste, add fresh thyme
MUSHROOM SAUCE salt and pepper in a bowl. Marinate, covered, in leaves, and stir in lemon juice.
1 tablespoon butter 1 teaspoon fresh thyme leaves the refrigerator for 3 to 4 hours. 5 Make the asparagus: Heat
1 tablespoon olive oil 2 teaspoons lemon juice Bring to room temperature olive oil in a pan over medium-
1 tablespoon chopped garlic 10 minutes before cooking. high heat. Sauté asparagus
2 tablespoons chopped FOR THE ASPARAGUS 2 Heat a grill pan over medium- for 2 minutes. Season with
white onions 1 tablespoon olive oil high heat. Cook chicken for salt and pepper.
1 (198-gram) can whole button 1 bunch asparagus 12 to 15 minutes per side or 6 Serve grilled chicken with
mushrooms, drained and spears, washed until completely cooked. creamy mushroom sauce
sliced in half salt and pepper 3 Make the creamy mushroom and asparagus.
Serves 4 4 taco shells 2 minutes. Continue sautéing
Prep Time 5 minutes 2 cups shredded lettuce for another 3 to 5 minutes or
Cooking Time 10 minutes ½ cup seeded and until mixture dries up to your
chopped tomatoes desired consistency. Season
FOR THE SISIG 2 tablespoons chopped to taste with salt and pepper.
1 tablespoon canola oil red onions 3 Place sisig mixture on the
1½ tablespoons chopped ¼ cup grated cheese bottom of each taco shell.
red onions Top with lettuce, tomatoes,
½ tablespoon chopped garlic 1 Make the sisig: Heat oil in a red onions, and grated
1½ teaspoons grated ginger pan over medium-high heat. cheese. Serve immediately.
2 (150-gram) cans sisig Sauté onions, garlic, and
(we used Purefoods) ginger for 1 minute.
2 teaspoons vinegar 2 Add sisig and mix well. Pour
salt and pepper in vinegar and simmer for 1 to

Schedule Fil-Mex night with the


Sisig fam and serve sisig tacos!
Tacos 6T[QVJGTƂNNKPIUNKMGECPPGFVWPC
and corned beef, too.
Serves 2
Prep Time 5 minutes
Creamy
Cooking Time 10 minutes Corn and
1 tablespoon butter Tuna Pasta
1 tablespoon olive oil 1 Heat butter and olive oil
1 tablespoon chopped garlic in a pan over medium heat.
2 tablespoons chopped Sauté garlic, onions, and
white onions tuna for 2 to 3 minutes.
1 (184-gram) can tuna 2 Add corn and cream; mix You’ll be surprised
chunks in water well then simmer for 1 to by how easy and
1 cup canned cream-style corn 2 minutes. Season to taste ƃCXQTHWNVJKUKU.GUU
½ cup all-purpose cream with salt and pepper. EQQMKPIVKOGOGCPU
salt and pepper 3 Pour sauce over cooked OQTGVKOGVQDQPF
2½ cups cooked fusilli pasta pasta just before serving. YKVJVJGHCOKN[
Parmesan cheese, to serve Top with Parmesan cheese
chopped parsley, to garnish and garnish with parsley.

www.yummy.ph 59 July-August 2017


KONMARI

YOUR
KITCHEN

PHOTOGRAPHY: MICHAEL ANGELO CHUA. STYLING: DAGNY MADAMBA.

Overwhelmed by a cluttered
FRXQWHUWRSDQRYHUVWX̆HG
fridge, and a cabinet full of
plastic containers? Use the
KonMari Method to help you
clear your kitchen and create
a space that sparks joy!
Text by Tisha Alvarez
A couple of
years ago,
the KonMari
Method—
a decluttering
process—took
the world
by storm.
The Life-Changing Magic of Tidying Up,
a “shelf-help” book detailing the method,
became a New York Times Bestseller
and, to date, has sold four million
copies worldwide. Tokyo-based cleaning
consultant Marie Kondo, the woman
behind it, has been featured in the Wall
Street Journal, the Atlantic, The Today
Show, and was even named one of Time’s
0RVW,QÀXHQWLDO3HRSOH
The KonMari Method entails holding
a tidying marathon, wherein you sort
through your items by category. The best
sequence, according to Kondo, is to start
with clothes, then books, papers, komono
(miscellany), and mementos.
When hunkering down to sort through
DVSHFL¿FFDWHJRU\OLNHFORWKHV\RXKDYH

1 2
to gather every piece of clothing in the
house, then take each item in your hands
and decide whether it “sparks joy.” Only the
items that spark joy should be kept; the rest
should be given away or discarded, but only
after you give each one a heartfelt thank
you for all the use you’ve gotten out of it.
The things you do decide to keep should be
treated with the love they deserve—after all,
they bring joy into your life!
Some have criticized the method, saying Start Focus on cleanliness.
useful things like a stapler or a pair of
scissors don’t exactly make one’s heart somewhere $W¿UVW.RQGRWKRXJKWWKHEHVWZD\WRDSSURDFK
race, but they can’t really be discarded.
Kondo addresses this in her second book
else. storage in the kitchen was to keep things within easy
reach on the counter. However, she found that oil and
Spark Joy saying, “Feelings of fascination, Kondo warns, “Tidying your ZDWHUVSODWWHUHGHYHU\ZKHUHOHDYLQJDJUHDV\¿OPRYHU
excitement, or attraction are not the NLWFKHQ¿UVWLVDVXUHZD\WR the entire kitchen.
only indications of joy. A simple design fail.” She writes, “In a proper After observing chefs at work in professional kitchens
that puts you at ease, a high degree of tidying marathon, people and seeing that they quickly wiped down everything
functionality that makes life simpler, a who don’t complete the after use, she had an a-ha moment: “The focus was
sense of rightness, or the recognition that process of selecting the things not on ease of use, but on ease of cleaning.”
a possession is useful in our daily lives— they love before working on To her, this meant keeping everything in cabinets and
these, too, indicate joy.” kitchen storage almost always drawers. She admits that her clients’ cupboards are full
The KonMari Method stresses that JLYHXSEHIRUHWKH\¿QLVK´ to bursting while counters are free of clutter, and that
¿JXULQJRXWVWRUDJHRQO\FRPHVDIWHU\RX¶YH She explains that there are they have to slide a frying pan out of storage when it’s
¿QLVKHGSDULQJGRZQ\RXUWKLQJV6RRQFH so many subcategories under needed. But this isn’t seen as a hassle. “Oddly enough,
you’ve decided to declutter, don’t rush out kitchen komonoWKDW\RX¿UVW when you are in a kitchen that is easy to clean, one that
and buy storage bins before you even start. have to hone your ability to DOZD\VORRNVVSLFNDQGVSDQWKHH̆RUWRIUHPRYLQJ
<RXPLJKW¿QGWKDWWKH\¶UHFRPSOHWHO\ identify what brings you joy things from the cupboard doesn’t seem stressful at
unnecessary, given all the newfound space (by starting with clothes, for all,” she writes. She concedes that those with large
in your home after the purge. example). Otherwise, you’ll countertops can keep some things out in the open, as
In Spark Joy, Kondo gives more detailed ¿QG\RXUVHOIRYHUZKHOPHG long as the items are away from splashing oil or water.
WLSVIRUGHFOXWWHULQJDQGRUJDQL]LQJVSHFL¿F and discouraged by the sheer Impossible, you say? Kondo says that half of her
spaces, among them, the kitchen. Ready number of items you have clients are families with children, and are often doubtful
to bring some of that KonMari brand of to purge. that they can clear up their counter space, but they
joy into your cooking space? Read on for manage to do it anyway. As with all things, you can
Kondo’s pointers. succeed if you have the will to do it.
CUTLERY BAKING SUPPLIES
KONMARI METHOD: Place KONMARI METHOD: If you don’t
them upright in canisters (ideal bake very often, don’t just dump
for kitchens without drawers) the items in a plastic bag. Stack
œÀ>Þ̅i“y>̈˜>`À>ÜiÀ° cake pans and put them on a shelf,
or put baking implements in a box.
BONUS MARIE KONDO
WISDOM: “Next to your food
and your toothbrush, cutlery is DISPOSABLES
the only other thing that enters KONMARI METHOD: Paper
your mouth.” plates, cups, and napkins are
usually used as a set, so it’s okay
to store them together in a box.
PLACEMATS, Resist the urge to keep stuff (like
COASTERS, NAPKIN plastic utensils that come with
RINGS, TEA TOWELS delivered food) just because
KONMARI METHOD: Cloth they’re free.
items like kitchen towels should
be folded into a neat rectangle BONUS MARIE KONDO
and stored upright. Placemats, WISDOM: “Whether disposable
depending on the material, can chopsticks or spoons that come
be folded, rolled, or stacked. with a cup of ice cream, decide how
Pretty napkin rings can be lined many you really need and make up
up in a drawer. your mind to chuck the rest.”

BONUS MARIE KONDO


WISDOM: “Placemats, tea mats, PLASTIC BAGS
coasters, and chopstick holders— KONMARI METHOD: Calculate
they may not be essential, but how many you’ve used in the last
they greatly enrich mealtime. three months and keep just what
If you have some, don’t waste ޜÕ˜ii`LÞy>ÌÌi˜ˆ˜}̅i“]
them. Use them every day.” folding them in neat rectangles,
and storing them upright in a small
container. (Note: A shoebox is way
COOKING UTENSILS too big.) This can also apply to
KONMARI METHOD: Put them reusable shopping bags.
upright in a tall container or jug
and place in the cupboard, or
store them lying down. SMALL KITCHEN
KOMONO
BONUS MARIE KONDO KONMARI METHOD:

3
WISDOM: “I also make it a rule to Corkscrews, skewers, and the
DISHWARE hang cooking utensils only where like can be stored in a drawer.
KONMARI METHOD: Unpack they won’t be splattered with oil, Use empty boxes or containers
from bulky cardboard boxes and which may be why, so far, none of as dividers to keep them from
use your elegant dinnerware my clients have hung any of them.” rolling around.
instead of saving them
for special occasions.
COOKING VESSELS KITCHEN CONSUMABLES
BONUS MARIE KONDO KONMARI METHOD: Store
KONMARI METHOD:
WISDOM: “The real waste is aluminum foil, plastic wrap, and
Stack those with the same
insisting that it would be a waste to paper towels in the cupboard or
use beautiful gift sets. So make up shape inside each other.
pantry, upright under the sink,
Tidy by your mind, once and for all: Either
use those dishes proudly or get rid
or mounted on the inside of a
cabinet door. Take boxed items
category. of them.” COOKING APPLIANCES (like zip-top bags) out of their
KONMARI METHOD: Seldom- boxes and store together to
Adhering to her principle used items (hello, fondue set) go save space.
of tidying by category and in harder-to-reach areas like the
not by location, don’t just top shelf. The rest can go in an
go sorting through your accessible area in a cabinet.
kitchen, cabinet by cabinet. KITCHEN CLEANING
Kondo divides the kitchen EQUIPMENT
komono into three main KONMARI METHOD: Surprise,
categories: implements for FOOD STORAGE surprise—even dishwashing
eating, cooking tools, and CONTAINERS liquids and sponges are to be
food. She says you should KONMARI METHOD: Count stored out of sight. But make
empty your storage spaces, everything you have—even the sure sponges are completely dry!
line everything up by containers in the fridge—and think
category, then start sorting. about how many you actually need. BONUS MARIE KONDO
Once you’ve decided which Stack those that are stackable and WISDOM: “It’s important to
items to keep, store them store lids upright. (P.S. Do those ice avoid keeping anything around
together by category. Her cream tubs and takeout containers the sink or on the counter that
WLSVIRUVSHFL¿FFDWHJRULHV really bring you any joy?) can cause water stains.”
4 MAXIMIZING
STORAGE
SPACE

Go
through
all the
food.
Check your pantry 5 6 Decorate
your kitchen!
“As long as you
divide your storage
by category, you can
store things wherever
you like,” says Kondo.
In Spark Joy, she
gives tips and tricks
for those who need a
little more guidance.
Take note that Kondo
normally makes use of
IRULWHPVWKDWDUH
Don’t just make it a purely the available storage
near expiry, and use
utilitarian space. Increase the joy in a space before
them all up at once
IDFWRUE\DGGLQJDEDFNVSODVK\RX considering bringing
by experimenting
with new recipes. Save your adore, a corkboard with your kids’
drawings, or pretty succulents. You
in new compartments.
6WRUHIRRGE\FDWHJRU\
(seasonings, dried fridge FDQDOVRUHSODFHRIWXVHGLWHPVZLWK
things that you really love. They will
IRRGVGU\FDUEV
FDQQHGIRRGHWF DQG
for last. make the time spent in your kitchen Think about the
much more enjoyable. kitchen as a whole.
in a way that allows you
to see everything when
³7KHIULGJH«LVWKHRQHH[FHSWLRQ Consider all the available built-
WRWKHUXOHRIUHPRYLQJHYHU\LWHP Ultimately, it’s really about keeping in storage: cabinets above and
you look at your pantry
WRFKHFNLW´VD\V.RQGR7KURZ the things that matter and make below the counter and sink.
VKHOI,I\RXZLVK
out expired items, and group small sense to you, and that make cooking Fill up the large, empty spaces
WUDQVIHUGULHGJRRGVWR
packets together in a container. DSOHDVXUH$V.RQGRVD\V³:KDW underneath the sink
XQLIRUPFDQLVWHUVIRUD
She recommends leaving about ,KRSH\RXZLOODLPIRULVDNLWFKHQ DQGFRXQWHUV¿UVW
more pleasing look.
SHUFHQWRIWKHUHIULJHUDWRU ZKHUH\RXIHHOKDSS\MXVWFRRNLQJ
HPSW\VR\RXKDYHVSDFHIRU RQHWKDWH[SUHVVHV\RXURZQXQLTXH
OHIWRYHUVDQGIRRGJLIWV EUDQGRIMR\´
Make use of
vertical space in
your cabinets.
This might mean buying racks
to maximize this space.

Be loose when
it comes to
categorizing by
usage frequency.
It could drive you nuts trying to
¿JXUHRXWH[DFWO\KRZRIWHQ\RX
use an item, so just categorize
things as those you use
IUHTXHQWO\DQGLQIUHTXHQWO\
DQGVWRUHLQIUHTXHQWO\XVHG
items on top shelves.

Make your
own categories.
No two homeowners and no
two kitchens are alike. You
PLJKWEHDQDYLGIUHVKSDVWD
PDNHUVRIHHOIUHHWRFRPH
up with a “pasta-making
HTXLSPHQW´FDWHJRU\

www.yummy.ph 63 July-August 2017


Filipino immigrant
and home cook
extraordinaire
Leo Fernandez
talks to us about
his time on
MasterChef
New Zealand
and waving
WKHÀDJRI
Filipino cuisine.

Text by
Chino L. Cruz
Photography by
Sonny Thakur
iven the
speed of
MasterChef
New
Zealand
¿QDOLVWDQG¿UVW
runner-up Leo
Fernandez’s
trajectory in New
Zealand’s dining
scene, you’d be just
as surprised as we
ZHUHWR¿QGRXW
he’d only started
cooking back in
2008, when he
¿UVWPRYHGDZD\
IURPKRPH
Leo’s food journey, it seems,
started more as a matter of
necessity than anything else.
“Hindi pa ’ko nagluluto noon eh.
In my family, it’s always been my
mother. Once I migrated, though,
one of the things that lessened my
homesickness was food,” says Leo.
“Para sa akin, food is comforting.
When you’re away from home,
that’s when you really realize how
LPSRUWDQWIRRGLV´
7KRXJK/HRRQO\ṘFLDOO\
started cooking after arriving in
New Zealand, he admits that his
grandmother had a bigger role in
teaching him how to cook than he
had originally thought.
“My lola is a good cook,” he says.
“When we were with her, she would
force us to watch her in the kitchen.
I just realized that was her way of
LPSDUWLQJKHUFXOLQDU\NQRZOHGJH
to me. When I started to cook,
I realized that everything she taught
PHZDVVWLOO¿[HGLQP\PLQG
I could still remember how to cook
her dishes, and that’s really where it
all started.”
:KDWLVQ¶WPXFKRIDVXUSULVH
though, is just how much he loves
the food of his homeland. Leo, a
stocky, jovial man whose eyes light
XSZKHQHYHUKHVPLOHVJLYHVR̆
an air of unabashed enthusiasm,
HVSHFLDOO\ZKHQKHWDONVDERXW
)LOLSLQRIRRGDQGKLVWLPHRQRQH
RIWKHELJJHVWFRRNLQJFRPSHWLWLRQV
in the world. Which is quite funny,
JLYHQKRZKHRULJLQDOO\SODQQHG
to enter a career in veterinary and
agricultural work.
“I’d already been a home cook
IRUDIHZ\HDUVZKHQP\ÀDWPDWHV
SXVKHGPHWRDXGLWLRQVR,GLG
When the TV station rang me,
I thought it was the bank!”
/HRVD\VWKDWJHWWLQJLQWRWKHWRS
50 of MasterChef was a shock, even When you’re
for him. “At that time, even my
mom wasn’t sure if I could cook,”
he says. “My goal was just not to be
HOLPLQDWHG¿UVW%XW,HYHQWXDOO\
|œ|šÀģ÷ëÖ÷ë±£ Though Leo didn’t win it all, his
career in food is looking brighter
than ever before. At the very least,
UHDFKHGWKH¿QDODQGORVWE\MXVW it’s a far cry from the job he had in
WZRSRLQWV´
Leo’s road to success wasn’t
ĻÖ|ĻĠĬœÖ±ðŠ÷Ņ PLQGLQWKH¿UVWSODFH
“Even if I lost, I saw the
ZLWKRXWLWVEXPSVKRZHYHU+H UHVSRQVH)LOLSLQRVWROGPHWKDW
found that he struggled when he
tried to cook outside of his comfort
ģ±|ååšģ±|åÚū± ,PDGHWKHPSURXGDQGWKDWZDV
the moment for me. Talo ako, pero
zone, and he was often asked why nanalo pa rin7KHUHDOSRVLWLYH
he was cooking an unfamiliar
FXLVLQHDOOWKHZD\XSWRWKH¿QDO Ö÷ŔÚëĎ÷ģĻ|ðĻ thing I took from the show was that
SHRSOHDFWXDOO\VKRZHGLQWHUHVW
“They’d ask me, ‘Are you afraid LQW\LQJXSZLWKPHWRRSHQXSD
to showcase a cuisine that’s
unfamiliar?’ And I said, ‘I don’t
FDUHDVORQJDV,¶YHGRQHP\SDUW
À÷÷¦ÚĪē restaurant, and I thought, ‘You
know what, why not? Let’s give it
a shot.’”
in showcasing what my heritage Leo, who started as an avid home
LVVRPHWKLQJWKDW,¶PUHDOO\SURXG cook a little less than two years ago,
of,’” says Leo. now has his very own restaurant

www.yummy.ph 66 July-August 2017


"ģ÷ë6±÷ĠĬãÚĻ˜Ö±ð
Rice milk panna
QUICK cotta, mango jelly,
QUESTIONS and tablea sauce
Serves 4
œÚĻÖÖ±À6±ù
WE ASKED LEO A COUPLE FOR THE RICE MILK PANNA COTTA
OF RAPID-FIRE QUESTIONS
TO GET TO KNOW HIM ÓVÕ«ÃÀˆVi“ˆŽ­Ãiï«LiœÜ®
EVEN MORE. ½ cup sugar
£Ìi>뜜˜Û>˜ˆ>iÝÌÀ>VÌ
£Ì>Li뜜˜՘y>ۜÀi`}i>̈˜
WHAT FIVE INGREDIENTS
CAN WE FIND IN YOUR FOR THE MANGO JELLY
FRIDGE NOW? £VÕ«“>˜}œÕˆVi
½Ûi}œÌi}}Ã]`iw˜ˆÌiÞ°
£Ì>Li뜜˜calamansiÕˆVi
I’ve got butter, cream,
L>Vœ˜]>˜`Ã>ÕÃ>}iðÌ
ÓÌ>Li뜜˜ÃÃÕ}>À
ˆÃ˜½ÌÛiÀÞ…i>Ì…ވÈ̶ ÓÌi>뜜˜Ã՘y>ۜÀi`}i>̈˜

WHAT’S YOUR FOR THE TABLEA SAUCE


GUILTY PLEASURE?
½ cup grated tablea

…œVœ>Ìið
½ cup sugar
WHAT’S YOUR FAVORITE ÎÌ>Li뜜˜ÃLÕÌÌiÀ]
THING TO COOK VṎ˜ÌœÓ>«ˆiViÃ
ON WEEKENDS?
>ÀLiVÕi°
Àˆ«i“>˜}œVÕLiÃ]̜ÃiÀÛi
WHAT’S YOUR FAVORITE
PINOY DISH? 1>Ži̅iÀˆVi“ˆŽ«>˜˜>VœÌÌ>\ˆÝ
I love dinuguan°Ƃ˜`>à ̜}i̅iÀÀˆVi“ˆŽ]ÃÕ}>À]>˜`Û>˜ˆ>ˆ˜>
for vegetables, I love Ã>ÕVi«>˜œÛiÀœÜ…i>Ì°-«Àˆ˜Žiˆ˜}i>̈˜
pinakbet°>“œV>˜œ
«œÜ`iÀ>˜`LÀˆ˜}̜>ȓ“iÀ°-ÌÀ>ˆ˜
>vÌiÀ>°
“ˆÝÌÕÀiˆ˜Ìœ>LœÜ°iÌVœœ>ÌÀœœ“
Ìi“«iÀ>ÌÕÀi>˜`ÃiÌ>È`i°
2>Ži̅i“>˜}œiÞ\ Àˆ˜}“>˜}œ
ÕˆVi]calamansiÕˆVi]>˜`ÃÕ}>À̜>Lœˆ
ˆ˜>Ã>ÕVi«>˜œÛiÀ“i`ˆÕ“‡…ˆ}……i>Ì°
-«Àˆ˜Žiˆ˜}i>̈˜«œÜ`iÀ>˜`Ã̈À̜
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>}>ˆ˜՘̈Vœ“«iÌiÞÃiÌ°
4>Ži̅itableaÃ>ÕVi\ˆÝ̜}i̅iÀ
V…œVœ>Ìi>˜`¦|³VÕ«Ü>ÌiÀˆ˜>…i>ÛÞ
Ã>ÕVi«>˜°
œœŽœÛiÀœÜ…i>Ì]Ã̈ÀÀˆ˜}
Vœ˜ÃÌ>˜ÌÞ]՘̈V…œVœ>Ìi…>ÓiÌi`°
Ƃ``ÃÕ}>À>˜`VœœŽ՘̈`ˆÃ܏Ûi`°
,i“œÛivÀœ“…i>Ì>˜`Ã̈Àˆ˜LÕÌÌiÀ՘̈
in Auckland, Azon, which serves Opposite page, clockwise “iÌi`>˜`ÜiLi˜`i`°-iÌ>È`i՘̈
modern Filipino food with a dash from left: Leo at a cooking Ài>`Þ̜ÃiÀÛi°
RI.LZLÀDLU³,¶PQRZUXQQLQJD demonstration in Christchurch 5/œÃiÀÛi]ÌÕÀ˜i>V…«>˜˜>VœÌÌ>œÕÌ
restaurant as both co-owner and after landing at second place in œ˜Ìœ>`iÃÃiÀÌ«>Ìi° Àˆââitablea sauce
KHDGFKHI,W¶VTXLWHIXQQ\KRZOLIH the MasterChef New Zealand œ˜̜«>˜`ÃiÀÛi܈̅“>˜}œið
OHDGV\RXWRSODFHV´ competition. Young Leo with the
With time on MasterChef under wÀÃÌ«iÀܘ̜Ìi>V……ˆ“…œÜ̜
/HR¶VEHOWDQGDQXQDEDVKHGO\ cook, his lola. The MasterChef
Filipino restaurant in tow, it looks New Zealand top ten contestants
OLNHWKLVFRRNKDVDEULJKWIXWXUH ̜}i̅iÀ>Ì̅iw˜>Ã°This page, TO MAKE RICE
DKHDGRIKLP7KHSUHVVXUHPD\ from top: Leo together with his MILK AT HOME,
EHKLJKEXW/HRGRHVQ¶WVHHPDW veterinary medicine classmates all you need to do is
DOOID]HG in U.P. Los Baños. Leo taking in double or triple the amount
³:H¶UHWDNLQJLWRQHVWHSDWD the sunshine in New Zealand. Leo of water you use when
WLPH´KHVD\V³:H¶UHUHDOO\MXVW >˜`viœÜVœ“«ï̈œ˜w˜>ˆÃÌ/ˆ“ cooking rice. Take the
IRFXVLQJRQWKHRQHUHVWDXUDQW during an elimination challenge. liquid halfway through the
,ILWZRUNVRXWWKHUHDOJRDOLV cooking process, when the
WRPD\EHRSHQDUHVWDXUDQWLQ water has become sticky.
$XVWUDOLD:KRNQRZV"´

www.yummy.ph 67 July-August 2017


RESTAURANTS
Ping Pong Diplomacy Made Nice Supper Club Dish

Ping Pong Wings

MATCH POINT
PICTORIAL DIRECTION: ANNA FELIPE.
PHOTOGRAPHY: KAI HUANG.

Ping Pong Diplomacy’s approach to


Chinese-American cuisine will win you over.
REVIEW BY IDGE MENDIOLA

www.yummy.ph
69 July-August 2017
T he misfits, the rebels, the
troublemakers? They’re all here, and
they’re ready for rounds of paddle
play until the ball finds its place in
their court. It’s not difficult to understand
Ping Pong Diplomacy’s philosophy.
There’s a portrait of Mao Zedong on one
wall, an overall feel of dai pai dong-meets-
America, and the clashing of colors of
two of the world’s superpowers in every
corner. Suddenly, Chinese cuisine is
progressive and pro-American.
Remember, though, that the revolution
didn’t start here. Many restaurants have
tried to elevate Chinese cooking, yet closed
shop even before gaining a following. Sino-
American was thought to be a good starting
point, with Filipinos coming home from their
US trips as Panda Express fanatics craving
for sticky orange chicken and sweet chow
mein. Introducing fusion to a market loyal to
their lauriats and lazy susans was deemed
a challenge, but it was one sprightly taken
on by a group of rule-breakers led by Charles
Paw, already known for opening irreverent
restaurant concepts like Hey Handsome, Bad
Bird, and Wrong Ramen. With him are chefs
Him Uy de Baron, Noel Mauricio, and Miko
Aspiras, who’ve each contributed crucial
points to the team’s standing.
How are they changing the playing field?
First with familiar dishes you can always
rely on, except they’ve all been gussied up:
siomai infused with truffle, wontons filled
with ground beef and cheese, and egg tarts
that sit on flaky mille-feuille crusts. They’re
good options if you want to take things slow
and steady, but make sure to leave room for IN A NUTSHELL
the real MVPs. The Prawn Scotch Egg and
Not Mapo Tofu
Not Mapo Tofu are glorious reincarnations
that play good offense, while the 12 spice- PING PONG
DIPLOMACY 3/F
coated Ping Pong Wings delivers a killer but on the bottom of the page.) Order a
SM Aura, Bonifacio
punch. There are carb options, too, but bowl to balance out all the bold flavors. Global City, Taguig City
what you really need to complement your There are a couple of benchwarmers, (tel. no.: 960-4271)
viands is plain white rice. (It’s on the menu, too, like the could-be-crunchier Crunchy
Eggplant and the over-the-top Surf and MUST TRIES/ÀÕvyi`
Turf Noodles. What’s left of your stomach ÕÅÀœœ“ `>“>“i
space is better off with the delightfully Dumplings (P265),
chewy Fortune Balls and Tsingtao Beer. Ping Pong Wings
(P320), Prawn Scotch
You will see a lot of crispy leeks, sweet
Egg (P185), Not Mapo
pickled cucumbers, and edible flowers on Tofu (P345), Fortune
your plates, and those only add to what Balls (P150)
the restaurant stands for. Sometimes it
pays to play with food, to relax the rules THUMBS UP No time
a little, and to take a risk. Consider that ̜ÈÌ`œÜ˜vœÀ>“i>¶
the restaurant sits in the middle of a i>`vœÀ̅iÌ>ŽiœÕÌ
mall when it could have easily found its counter; have some
oriental burgers, crazy
place in the gentrified neighborhoods of
L>Ã]>˜`“ˆŽÌi>Æ̅i˜
Makati. It’s a risk the team took for the continue shopping.
sake of good, fun dining. It’s time that
you take your own. Here’s to the
Fortune Balls crazy ones!

www.yummy.ph 70 July-August 2017


SUP, MAN
Made Nice Supper Club proves that
youth is not always wasted on the young.
REVIEW BY JACLYN CLEMENTE-KOPPE

Y our husband is just finishing his beer


at the bar across the room,” says the
smiling young man who greets me at
the door. He is in a t-shirt, along with
everyone I spy working in the kitchen. Based on
appearance, it’s hard to judge who is in charge—
everyone looks to be well under 30, but then Made
Nice Supper Club seems to be in the habit of
disproving all preconceived notions.
With Scandinavian design touches here and there,
Made Nice does not have the look and feel of
a traditional supper club as our parents knew it.
It does have a certain polish despite the bare
concrete walls and natural wood; it is an
intangible thing I cannot quite put a finger on.
Then I realize that it has nothing to do with the
lighting (which is spot on) or the china (which
is handmade pottery). It’s the food here—
straightforward, uncluttered, and well executed—
that commands my undivided attention.
The menu is not constrained to a certain cuisine,
allowing the chefs—husband and wife Jack and
Gabbie Flores, and Raulito Fores who makes the
fresh pasta—to focus on their strengths rather than Octopus
adhere to a particular style. For instance, their much
talked-about octopus starter can easily be inspired
by the Spanish pulpo a la Gallega, and yet it is very Foie Gras
much its own. Its origin seems irrelevant, especially
since the flesh is so tender and sweet, with the
garlicky sauce giving it just the right punch of flavor.
A slim piece of bread is simply toasted and topped
with seared foie gras and accompanied by a sweet
IN A NUTSHELL two generous slices of roasted, glistening
orange glaze, because that’s really all foie gras needs. skin encapsulating juicy, pink meat; it is
The same restraint is applied to the main courses. MADE NICE SUPPER accompanied by foie gras torteli and a
The Tagliolini—fresh and al dente—is given a CLUB G/F PPI simple jus.
simple tomato sauce, which can be amped up with Building, Esteban While Jack’s savory dishes tend to be
some guanciale. But what should be a mainstay on Street, Legazpi Village, streamlined, Gabbie rightfully indulges
Made Nice’s ever-evolving menu is their duck— Makati City (mobile guests with her whimsical desserts. Her Milk
no.: 0995-0172482)
PICTORIAL DIRECTION: PAULYNN CHANG AFABLE.

Chocolate is composed of chunks of dense


chocolate cake reminiscent of chocolate
MUST-TRIES Octopus
(P485), Foie Gras crinkles, topped with a rich dulce de leche
PHOTOGRAPHY: MIGUEL NACIANCENO.

(P505), Milk sauce and crowned with malt ice cream.


Chocolate (P250) While that takes you back to your childhood,
the Fig offers a more grown-up alternative
THUMBS UP Made with its notes of strong Gorgonzola.
Nice plans to update Made Nice Supper Club might have
their menu thrice a captured the media’s attention thanks to its
year, which means
young lineup of New York-educated talents,
every return trip
promises a new but this is not merely a crew of millennials
dining experience. eager to prove a point. Elegant food, precise
service, and a clear sense of self make this
Legazpi Village restaurant the real deal.

www.yummy.ph 71 July-August 2017


Oriental
Shrimp
Salad

RESTAURANT NEWS,
SERVED HOT!

Nono’s
When chef Baba Ibazeta
CHECK Benedicto of Classic
OUT Confections opened
Nono’s, we had to ask
one thing: Would her
iconic Nono’s Chocolate Oblivion be
available there? We found out that yes,
it is, but there’s so much more on offer.
The restaurant, like the cake, is named reminds her of a shrimp snack she
after her father, and is chock-full of used to enjoy in San Francisco; the
family stories. The space, designed by restaurant’s breads—burger buns,
Space Encounters, might as well be a dinner rolls, and crusty loaves—are
room in their home. made by her brother-in-law, ace baker
Her dad gets another namesake Richie Manapat.
in Nono’s superb fried chicken. It’s Baba was careful to develop only
impressively made without brining, dishes that everyone would surely love
which just goes to show how much and keep coming back to. Nothing
Baba understands her ingredients. is completely unfamiliar, and she
Her mom, on the other hand, is adds only small twists that one could
represented by a strawberry cake. consider improvements rather than Nono’s
Most of the dishes on the menu revisions: balsamic vinegar in her Fried Chicken
trigger Baba’s family memories: adobo>˜`ÌÀÕvyiˆ˜…iÀ>««ïâiÀð
Wonton triangles stuffed with Whatever other tweaks she comes up
mozzarella recall her favorite cheese with won’t change the fact that this is Nono’s is at Level 1, Phase 1B, U.P. Town Center,
sticks, while the Oriental Shrimp Salad one reliable family restaurant. Katipunan Avenue, Quezon City (tel. no.: 958-5713).

PHOTOGRAPHY: COURTESY OF RESTAURANTS.

JUST JUST JUST


OPENED OPENED OPENED
TEXT: SASHA LIM UY-MARIPOSA.

Kyo-To in Legazpi Village is a worthwhile Chef Carlo Miguel may have just recently RJ Galang and his mom have been peddling
trip if only for its reverence for the kaiseki opened this burger joint, but many are already baked goods for decades. The special “E”
ÌÀ>`ˆÌˆœ˜°9œÕ½w˜`V…iv,ޜ…iˆ>Ü>“œÌœ] claiming Boutique Burger Kitchen to be at the end of their company name refers
who moved to Manila after the tsunami in Manila’s best. The chef, of Draft Gastropub to his mom Eleanor who has been baking
2011, at the helm. A Japanese version of a and Black Olive Cerveceria fame, combines professionally since 1975. Famous for their
`i}ÕÃÌ>̈œ˜“i˜Õ]>“i>>Ìޜ‡/œVœ“ià Angus and Wagyu to create the optimum cheese cupcakes, the home-based service
in multiple courses in manageable portions, burger patty. That powerful disc of meat is eventually opened $CMGTð%CHÅ and they’re
with each dish introducing your palate to then complemented by soft but sturdy bread quickly becoming famous for their takes on
the next. inspired by Hokkaido milk buns. Yum. comfort food like lasagna and carbonara.

www.yummy.ph 72 July-August 2017


Yummy

Lessons
INGREDIENT SPOTLIGHT

Anchovies
While there is a wide variety
of anchovies out in the open
sea, which can be cooked in a
multitude of ways (our fave is
fried), the anchovies that many
of us are familiar with are salty,
packed in oil, and usually come
on top of pizza. These pungent
wiÌÃ>Ài>VÌÕ>Þ>Û>ÀˆiÌÞœvÃ>Ì‡
Ü>ÌiÀvœÀ>}iwÅ܈̅>`ˆÃ̈˜V̏Þ
œˆÞyiÅ°/…iV>˜˜i`>˜`>ÀÀi`
anchovies we know are preserved
by way of curing in salt and oil,
which gives them their distinct
Lœ`y>ۜÀ>˜`>Àœ“>°/…>˜ŽÃ̜
̅iˆÀˆ˜Ìi˜Ãiy>ۜÀ]>˜V…œÛˆiÃ>Ài
a quick and easy way to boost the
“i>ÌÞy>ۜÀˆ˜ÜիÃ]ÃÌiÜÃ]>˜`
sauces. All you have to do is toss
a few pieces into whatever you’re
VœœŽˆ˜}>˜`iÌ̅iwiÌÃ`ˆÃ܏Ûi
in the heat. You’ll be left with pure
umami goodness, without any
œv̅iwÅÞy>ۜÀ°
RECIPE, TEXT, AND STYLING: CHINO L. CRUZ.
PHOTOGRAPHY: MICHAEL ANGELO CHUA.

Green Olive and Anchovy Tapenade


Pulse 1 cup pitted green olives, ECPPGFCPEJQX[ƂNNGVU,
2 tablespoons drained capers, 2 cloves garlic (peeled),
½ cup fresh parsley leaves, ¼ cup extra virgin olive
oil, zest and juice from 1 lemon, salt, and ground black
pepper in a blender or food processor until minced but still
slightly chunky. Serve with crackers or toast. Makes 1½ cups.

www.yummy.ph
73 July-August 2017
MATERIAL MATTERS
The mortar and pestle comes
OLD-FASHIONED in various shapes, sizes, and HEAVY-DUTY AND
Before the blender and the materials, and it pays to MULTIPURPOSE
food processor, there was the know exactly what you need. The best thing about this
mortar and pestle. Known Wooden models are very light nifty tool is that it can do
as almirez in Filipino, this and easy to manage, but tend so many things and doesn’t
multipurpose kitchen accessory to absorb oils and smells, even require electricity. You
predates many modern tools and therefore need more can grind dry whole spices
and appliances, and is used thorough cleaning after use. (think coriander, cumin, and
all over the world. The mortar Marble models have a good fennel seeds); you can make
refers to the bowl while the weight to them and tend to be rustic-style pesto by mashing
pestle is the blunt tool used to much smoother; while stone together herbs, nuts, garlic,
process ingredients, whether “œ`iÃ…>Ûi>“œÀi`iw˜i` and oil; you can even crush
sandpaper-like texture that
MORTAR they’re dry spices or fresh
herbs. From east to west, makes them better for grinding
canned tomatoes to make a
chunky tomato sauce—the
& PESTLE cooks and chefs around the
world are bound to sing the
dry ingredients. For those who
won’t be using a mortar and
possibilities are endless.
We’re going back pestle to make big batches of
praises of this ancient wonder.
to basics and pesto, a small ceramic version
shining a spotlight will do the trick; it’ll save space
and has a good balance of heft
on one of the classic and maneuverability.
kitchen tools.

Regardless of the
material, always make
sure to keep your
mortar and pestle
nice and clean. Dust
the pair at least once
every two weeks,
making sure that it
doesn’t get too grimy
as time passes.

The mortar and


PHOTOGRAPHY: MICHAEL ANGELO CHUA.

pestle tends to
TEXT AND STYLING: CHINO L. CRUZ.

absorb strong odors,


especially if it’s made
of marble or wood.
Try not to use too
much soap when
cleaning these types,
as you don’t want
your food tasting like
dish cleaner.

www.yummy.ph 74 July-August 2017


LEARN TO...
Make fruit jam
JAM BASICS

You only need three


ingredients to make
vÀՈ̍>“\yiÅvÀœ“vÀՈÌ
in season, white sugar,
and an acid. The basic
ratio is 100 percent fruit
(processed until chunky),
80 to 90 percent sugar,
and two to three percent
acid (like lemon or
calamansi juice).
What you need
£ŽˆœvÀՈÌyiÅ] You can also add pectin
sliced (we used to the mix (about
10 grams). Pectin is
watermelon naturally present in fruits,
>˜`“>˜}œ® and is also available
sugar in powdered form in
fresh lemon juice specialty shops. Adding
pectin to jam while
cooking will make it
thicken and set. If the fruit
What to do thermometer, about 30 to you are using already has
17…ˆâvÀՈÌyiň˜> 40 minutes. 2 a good amount of pectin
blender for a few seconds, 4 To test if your jam is done, in it, there is no need to
just until chunky. Drain liquid place 1 teaspoon jam on a add powdered pectin to
make jam. Fruits high in
from fruit using a sieve for chilled plate then refrigerate
pectin include apples,
about 30 minutes. for 2 minutes. Drag your index guavas, and citrus fruits.
27iˆ}…`À>ˆ˜i`vÀՈÌyiÅ° w˜}iÀ̅ÀœÕ}…̅i>“°9œÕ If you don’t want to use
Transfer fruit to a pot over should be able to make a clean pectin when making jam
medium heat. Add sugar line (no liquid should seep out using low-pectin fruit (like
(80 percent of the weight œv̅i>“®°v̅i>“ˆÃÃ̈ strawberries, pineapples,
œv̅iyiÅ®>˜`i“œ˜ÕˆVi runny, continue cooking and and other soft fruits),
simply boil the fruit
(2 percent of the weight of test again. Remove from heat
PHOTOGRAPHY: PATRICK MARTIRES. PICTORIAL DIRECTION: PAULYNN AFABLE.

2
mixture until reduced and
̅iyiÅ®° and allow to cool. thick (about 220ºF).
3 Boil mixture gently, 5 Transfer jam to a sterilized
stirring occasionally so the glass jar (boil jar and lid for 10 To preserve your jam, can
bottom does not burn, ̜£x“ˆ˜ÕÌiî°
œÛiÀ܈̅̅i it! Boil the canning jar and
until temperature reads lid. Store in the refrigerator for lid for 10 minutes then
220 to 225°F on a candy up to 2 months. w܈̅Ü>À“>“°-VÀiÜ
on the lid, but not tightly
(the contents will expand
and the jar could break if
the lid is screwed on too
3 ̈}…̏ޮ°-ˆ““iÀ>ÀvœÀ
ABOUT THE 15 to 20 minutes, making
sure it is completely
COLUMNIST submerged in water.
Jun Jun de Guzman has been a
Remove from water and
chef for more than 20 years and is
cool completely. Press the
presently an instructor at the Center
top of the lid; it should
for Asian Culinary Studies. In his
stay put, which means the
free time, he does consultancy work
>ÀˆÃÃi>i`>ˆÀ̈}…Ì°-̜Ài
for resorts, clubs, and restaurants,
at room temperature for
and cooks in his sister’s kitchen at
up to one year.
least four times a week. Follow him
œ˜˜ÃÌ>}À>“>ÌJV…iwiˆÃi° 4

www.yummy.ph 75 July-August 2017


CREPE CAKE
Patience is the key to making this light
and airy dessert. It’ll be worth the effort!

On trips to Japan, I’d go to the


cafes and would always order a
slice of crepe cake whenever I’d
see it on display. So for a recent
project, I tried making it on my
own. I came up with a formula
that made the crepe very thin
and delicately light. I started
with plain sweetened whipped
FUHDPIRUWKH¿OOLQJWKHQPRYHG
RQWRPRUHVRSKLVWLFDWHGÀDYRUV
like Thai tea and green tea.
This month, I’m sharing my
recipe with you. Treasure it and
wow your guests during parties!
After you master the basic
recipe, start experimenting by
DGGLQJIUHVKIUXLWVWRWKH¿OOLQJ
RUDGGLQJÀDYRUV OLNHFKRFRODWH
and green tea) to the crepe
batter itself.

MAKE SURE YOUR PAN IS


HOT ENOUGH TO MAKE
THE BATTER SIZZLE
when you pour it onto the
pan, but not too hot so the
batter doesn’t brown and
burn too fast.

Makes 1 (8-inch) cake


Prep Time 30 minutes, plus resting time Cooking Time 45 minutes PICTORIAL DIRECTION: CHINO L. CRUZ.

ABOUT THE WHAT YOU NEED


PHOTOGRAPHY: ALDWIN ASPILLERA.

COLUMNIST
Aileen Anastacio is the chef and
owner of bakeshop-café Goodies FOR THE CREPE ½ teaspoon vanilla extract
N’ Sweets and of Marmalade £¤VÕ«Ã>‡«ÕÀ«œÃiyœÕÀ 2 tablespoons butter, melted
Kitchen where she teaches cooking 3 tablespoons sugar
lessons. She’s the author of Home-
made for the Holidays and Home
1 teaspoon baking powder FOR THE FILLING
Café, a book on desserts and ¼ teaspoon salt 2 cups whipping cream
Vœvvii°
…iVŽœÕÌ…iÀ>ÌiÃÌw˜`à 3 large eggs ½ cup confectioners’
on Instagram at @aileenanastacio. 2¼ cups milk sugar, sifted

www.yummy.ph 76 July-August 2017


WHAT TO DO

1 Make the crepe: Whisk


all dry ingredients in a bowl
until well combined. Whisk
together wet ingredients until
well combined. Pour wet
ingredients into dry ingredients
and mix well. Cover with 1 1 1
plastic wrap. Allow to rest for
at least 1 hour or overnight.
2 Heat an 8-inch nonstick pan
and slightly oil the surface.
Wipe off excess oil with a
paper towel.
3 Pour about 3 to
4 tablespoons crepe batter
into the pan and spread evenly
on the bottom by swirling the
pan to make the crepe as thin
as possible.
4 Cook crepe until slightly
golden but still moist and
tender, about 30 to 45 1 1 3
seconds. (There is no need to
yˆ«̅iVÀi«i̜VœœŽ̅iœÌ…iÀ
side.) Remove from pan gently
with a spatula and lay on a
baking tray or large plate.
5 Repeat with the rest of the
batter. (You should make about
20 crepes.) Place a piece of
parchment paper between
each crepe. Allow to cool
completely.
6 >Ži̅iwˆ˜}\˜̅iLœÜ
œv>˜iiVÌÀˆV“ˆÝiÀwÌÌi`
with the whisk attachment, 3 4 6
whip cream on medium
speed. Gradually add sugar,
1 tablespoon at a time. Whip
until soft peaks form.
7 Lay 1 crepe on a cake plate.
-«Ài>`>̅ˆ˜>ÞiÀœvwˆ˜}
evenly over crepe. Repeat with
remaining crepes, stacking one
on top of the next.
8 Allow cake to set in the
refrigerator for about 1 hour
or overnight.
9 v`iÈÀi`]ëÀˆ˜ŽiÃÕ}>Àœ˜
top then caramelize sugar with
a blowtorch. 6 7 7

www.yummy.ph 77 July-August 2017


CLEAN FRESH
MUSHROOMS
1 Check each 30 seconds. Don’t let
mushroom thoroughly, the mushrooms sit in
making sure to look for the water for too long
mold, moist spots, dirt, or they will absorb
and the occasional bug. water, making them
2 Using a clean, slightly “œÀi`ˆvwVՏÌ̜VœœŽ°
damp dishcloth, rub off 4 For larger mushrooms
any dirt on the surface such as portobello and
of the mushroom. shiitake, you may peel
Make sure to get off the dark skin on the
into the crevices and V>«vœÀ>ˆ}…ÌiÀw˜ˆÃ…°
the underside, too. Use a paring knife and
Once clean, use your thumb to gently
as desired. peel off the skin. If the
3 If you have a big mushroom’s stem seems
batch and don’t have too tough to eat, you
time to wipe them all may also remove it
down, you can give ÕȘ}ޜÕÀw˜}iÀð9œÕ
the mushrooms a quick can use the leftover
rinse under running stems and peelings to
water for no more than y>ۜÀÃ̜VŽÃ>˜`Üիð

AVOID SOGGY
MUSHROOMS
Cooked mushrooms can be a
real treat, especially if they’re
beautifully browned with

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


just a hint of crispness; but if
you’re not careful, that pan of
2 3
delicious ’shrooms will turn into
a sloppy, soggy mess before
your very eyes. The trick to
crispy mushrooms is making
sure not to overcrowd the pan
as you fry them. Overcrowding
the pan will only create
steam and will prevent the
mushrooms from drying out
enough to develop a delicious
brown crust. Cook them in
batches if needed.

4 4

www.yummy.ph 78 July-August 2017


MADE FOR
KIDS BY KIDS!
Use small ramekins to
SPINACH, HAM, make personal-sized
AND CORN STRATA treats. Smaller kids
can rip the bread and
Make sure your kids start their day
ham by hand instead
right with this treat—it’s loaded of using a knife.
with their favorite stuff!

Makes 1 (9-inch) square pan


Prep Time 15 minutes
Baking Time 30 to 40 minutes

5 large eggs


2 cups whole milk
½ teaspoon salt
ground black pepper
1 tablespoon butter, softened
5 cups cubed French bread
70 grams frozen spinach, thawed
PHOTOGRAPHY: KAI HUANG. RECIPE: LEN SANTOS-DING. PICTORIAL DIRECTION: PAULYNN AFABLE.

¼ cup corn kernels


½ cup diced ham
DEMONSTRATION: MIGUEL JOAQUIN M. CHANG AND YASMINE ALEXANDRA C. CONCEPCION.

½ cup grated cheddar cheese


½ cup grated mozzarella cheese

1 Beat eggs and milk together in a


bowl. Season with salt and pepper.
Set aside.
2 Brush a 9-inch baking pan with
butter. Place half of the bread cubes
in the pan. Top with half of the
spinach, corn, ham, and cheeses.
3 Make another layer with the
remaining ingredients.
4 Pour egg mixture into the pan.
Sprinkle with more cheese,
if desired.
5 Let strata soak in the refrigerator 1 2 4
overnight. Alternatively, you can
lightly press down with a spatula
to allow bread to absorb the
egg mixture.
6 Bake at 350°F for 30 to
40 minutes or until golden brown
>˜`wÀ“̜̅i̜ÕV…°­
œÛiÀ܈̅
foil if top browns too quickly.)

www.yummy.ph 79 July-August 2017


Creamy
Dressing Base

Here’s a versatile basic recipe


for creamy dressings. All you
Associate editor Idge Mendiola offers have to do is mix in your
two options for your favorite eats! `iÈÀi`y>ۜÀˆ˜}ÃtˆÝ½ cup
mayonnaise and 2 tablespoons
sour cream in a bowl until
If you’re like me, then you’ll smooth. Season with salt,
agree that certain salads are pepper, and sugar. Cover and
PDGHIRUVSHFL¿FRFFDVLRQV refrigerate until ready to use. This
and times of day. I can’t enjoy will keep for up to three days.
a warm, heavy mayo-dressed
potato salad when it’s hot out;
I’d prefer simple greens with
a few toppings, all tossed in a
zesty vinaigrette to feel cool
and light. Sunny days call for
a colorful salad with a fruity
vinaigrette; while dreary ones
require leaves dressed with
Japanese goma or classic Add to
Thousand Island. your base
Is it the same with you?
When do you like tossing your U ketchup
salad in a creamy dressing? U grated
How about in a vinaigrette? Parmesan and
Let me share the basic recipes anchovies
for both, the add-ons you can U roasted garlic
use in the bases, as well as U honey and
complete salad recipes so you mustard
can decide for yourself. U peanut butter
and lime juice
U fresh mango
purée

CREAMY Chicken and

DRESSING Parmesan Salad


>Ži̅iëˆVÞÀ>˜V…`ÀiÃȘ}\ˆÝ3 cloves
garlic (chopped), 2 tablespoons chopped green
onions, and ½ to 1 teaspoon hot sauce into the

VINAIGRETTE creamy dressing base; set aside. Toss together


4 heads lettuce (leaves torn; we used romaine),
*Ƃ/,
Ƃ,/, -°

1 cup sliced roasted chicken, ½ cup cherry


PHOTOGRAPHY:

tomatoes (halved), ¼ cup croutons, and ¼ cup


shaved Parmesan cheese in a bowl. Drizzle with
Do you like your salad drizzled with a rich and smooth spicy ranch dressing. Serve immediately. Serves 4.
dressing or tossed in a light and zesty sauce?

www.yummy.ph 80 July-August 2017


LET US KNOW YOUR VERDICT!
Are you
#TeamCreamyDressing
or #TeamVinaigrette?
Try out the recipes, post it on your social
media accounts, tag us (@yummyph),
and use the hashtags! We’re excited
̜w˜`œÕÌ܅œ܈˜Ã̅ˆÃÀœÕ˜`°

Vinaigrette Base

You need only two ingredients


to make the easiest vinaigrette.
From there, go ahead and get
creative with the add-ons. The
main rule is to whisk together
1 part acid and 3 parts good-
quality oil. Combine ¼ cup
balsamic vinegar, salt, and
pepper in a bowl; mix well.
Whisk in ¾ cup extra virgin
olive oil in a slow, steady stream.
Cover and refrigerate until ready
to use. This will keep for up to
three days.

Add to
your base
U fruit jam
U grainy mustard
STYLING: IDGE MENDIOLA.

Grape and Blue Cheese Salad U tinapay>ŽiÃ


Make the strawberry vinaigrette: Whisk 2 teaspoons yellow mustard and chili oil
TEXT, RECIPES, AND

and 2 tablespoons strawberry jam into the vinaigrette base; set aside. U sesame seeds
Toss 4 heads lettuce (leaves torn; we used frisée) with some of the and soy sauce
dressing in a bowl. Toss 1 cup seedless red grapes (halved), ½ cup U fresh herbs
toasted walnuts, and ¼ cup crumbled blue cheese into the salad. U citrus zest
Serve immediately with extra vinaigrette on the side. Serves 4.

www.yummy.ph 81 July-August 2017


TRIPLE
THREAT
œÌ>ˆ“ˆÌi`«>˜ÌÀÞ¶
7i½Ûi}œÌȓ«i̅Àii‡
ˆ˜}Ài`ˆi˜ÌÀiVˆ«iÃ̅>̽
“>݈“ˆâi܅>ÌޜսÛi
Editorial assistant Chino L. Cruz inspires got at home without
you to turn staples into creative dishes
Έ“«ˆ˜}œ˜̅iy>ۜÀ°

Herby hash browns

1 œÀ}iÌÃ̜Ài‡LœÕ}…Ì…>ÅLÀœÜ˜Ã°
Homemade is the way to go!

œ>ÀÃiÞ}À>Ìi̅Àii«>ÀÌëœÌ>̜>˜`
œ˜i«>ÀÌœ˜ˆœ˜ˆ˜Ìœ>LœÜ°-i>ܘ
}i˜iÀœÕÏÞ܈̅Ã>ÌLivœÀiõÕii∘}œÕÌ
Hot stuff Ã>Ì>˜`w˜iÞ“ˆ˜Vi`}>ÀˆV° >Žiˆ˜>
̅iiÝViÃψµÕˆ`°Ƃ``w˜iÞV…œ««i` ÎxäcœÛi˜vœÀ£ä̜£x“ˆ˜ÕÌiÃœÀ՘̈
«>ÀÏiÞ̜̅i“ˆÝ]̅i˜Å>«i̅i -«ˆVÞƂÈ>˜‡ÃÌޏiV…ˆVŽi˜
Vœ“«iÌiÞ`Àˆi`°iÌVœœVœ“«iÌiÞ
“ˆÝÌÕÀiˆ˜Ìœ«>Ì̈iðÀÞ̅i“ˆ˜>ˆ}…̏Þ wings are so much
LivœÀiÃiÀۈ˜}܈̅ޜÕÀv>ۜÀˆÌi`ˆ«°
}Ài>Ãi`ΈiÌœÛiÀ“i`ˆÕ“‡…ˆ}……i>Ì ȓ«iÀ̜“>Ži̅>˜
՘̈}œ`i˜LÀœÜ˜>˜`VÀˆÃ«Þ° you think! Toss together
Easy as pie

Any-bean hummus
V…ˆVŽi˜܈˜}Ã]Ã̜Ài‡
LœÕ}…ÌÌiÀˆÞ>Žˆ“>Àˆ˜>`i]
8 ViVÀi>“«ˆiˆÃi>ÃÞ̜“>Ži>˜`

2
ÃÕ«iÀˆ“«ÀiÃÈÛi°ˆÝ̜}i̅iÀ

…ˆVŽ«i>Ã>Ài˜½Ì̅iœ˜ÞLi>˜Ã >˜`>}œœ`õÕiiâi
iµÕ>«>ÀÌÃVœœi`“iÌi`LÕÌÌiÀ>˜`
ޜÕV>˜ÌÕÀ˜ˆ˜Ìœ…Õ““Õð*>Vi œvƂÈ>˜V…ˆˆÃ>ÕVi
VÀÕÅi`LˆÃVՈÌíVœVœ˜ÕÌLˆÃVՈÌÃ]"ÀiœÃ]
ޜÕÀv>ۜÀˆÌiLi>˜Ã­Ü…ˆÌiLi>˜Ã]Žˆ`˜iÞ ­ÜiÕÃi`-ÀˆÀ>V…>®ˆ˜>
>˜`}À>…>“VÀ>VŽiÀÃܜÀŽÜi®°*ÀiÃÃ
Li>˜Ã]>˜`«i>ÃܜÀŽÜi®ˆ˜>Li˜`iÀ “i`ˆÕ“LœÜ՘̈̅i
“ˆÝÌÕÀiœ˜Ìœ̅iLœÌ̜“œv>˜iˆ}…̇ˆ˜V…
œÀvœœ`«ÀœViÃÜÀ>œ˜}܈̅Ã>Ì]«i««iÀ] ܈˜}Ã>ÀiÜiVœ>Ìi`°
«ˆi«>˜]̅i˜w܈̅ÜvÌi˜i`ˆViVÀi>“°
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Àiiâi՘̈̅i«ˆi…>ÃÃiÌ°ïÌÈÌ>Ì
̅i˜«ÕÀjiœ˜“i`ˆÕ“ëii`՘̈ ˆ}…̏Þ}Ài>Ãi`L>Žˆ˜}
Àœœ“Ìi“«iÀ>ÌÕÀivœÀwÛi“ˆ˜ÕÌiÃLivœÀi
ӜœÌ…܅ˆiϜ܏Þ«œÕÀˆ˜}ˆ˜œˆÛiœˆ° ÅiiÌ>˜`L>Žiˆ˜>
ψVˆ˜}ˆ˜ÌœÜi`}ið
-iÀÛi܈̅V…ˆ«ÃœÀÜ>À“y>ÌLÀi>`° ÎxäcœÛi˜vœÀÓä̜
Óx“ˆ˜ÕÌiÃœÀ՘̈
Fish food

9
PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND STYLING: CHINO L. CRUZ.
Baked to order cooked through.

3

>ÃÈV ÀˆÌ‡ÃÌޏiL>ÌÌiÀi`wňÃ
Instead of frying eggs for œ˜iœv̅iLiÃÌ̅Àii‡ˆ˜}Ài`ˆi˜Ì
LÀi>Žv>ÃÌ]ÌÀÞL>Žˆ˜}̅i“°*>Vi ÀiVˆ«iÃœÕÌ̅iÀi°>Ži̅iL>ÌÌiÀLÞ
>vÀiŏÞVÀ>VŽi`i}}]>viÜÌ>Li뜜˜Ã “ˆÝˆ˜}̜}i̅iÀiµÕ>«>ÀÌψ}…Ì>iLiiÀ
Quesadilla craze

6
œvÃ̜Ài‡LœÕ}…Ì̜“>̜Ã>ÕVi]>˜`vÀiÅ >˜`>‡«ÕÀ«œÃiyœÕÀ°-i>ܘwÀ“‡yiÅ
L>ȏi>ÛiȘ>˜œÛi˜«ÀœœvÀ>“iŽˆ˜° Have a go at making a cheesy ܅ˆÌiwÅwiÌÃ܈̅Ã>Ì>˜`«i««iÀ° ˆ«
>Žiˆ˜̅iœÛi˜œÀ̜>ÃÌiÀœÛi˜vœÀiˆ}…Ì afternoon treat. Take a few ˆ˜L>ÌÌiÀ>˜`vÀÞˆ˜…œÌœˆvœÀÈÝ̜ÃiÛi˜
̜£ä“ˆ˜ÕÌiÃœÀ՘̈̅i܅ˆÌiˆÃÃiÌLÕÌ “i`ˆÕ“yœÕÀ̜À̈>Ã>˜`w…>vœvi>V… “ˆ˜ÕÌiÃœÀ՘̈}œ`i˜LÀœÜ˜° À>ˆ˜wÅ
̅iޜŽˆÃÃ̈ܜLLÞ°-i>ܘ܈̅Vœ>ÀÃi one with grated cheddar cheese and any >˜`Ãi>ܘ܈̅Ãi>Ã>Ì°-iÀÛi…œÌ܈̅
Ã>Ì>˜`vÀiŏÞVÀ>VŽi`L>VŽ«i««iÀ° iv̜ÛiÀ“i>ÌœÀÛi}iÌ>LiÃޜÕ…>Ûi­ÌÀÞ vÀi˜V…vÀˆiÃ>˜`“>Ìۈ˜i}>À°
-iÀÛiˆ““i`ˆ>ÌiÞ܈̜̅>ÃÌ° adoboy>ŽiÃ]Àœ>ÃÌi`Ài`«i««iÀÃ]œÀ
Àœ>ÃÌi`«œÌ>̜iî°œ`̜À̈>ÃœÛiÀ>˜` Pop goes the popcorn

4
Fruity crisp
/…ˆÃÌ>Žiœ˜vÀՈÌVÀՓLiˆÃ>
µÕˆVŽ˜œ‡L>ŽiÌÀi>Ì°
œœŽ̅i
vÀÞˆ˜>«>˜œÛiÀ“i`ˆÕ“‡…ˆ}……i>Ì՘̈
LÀœÜ˜œ˜LœÌ…È`iÃ>˜`̅iV…iiÃi…>Ã
“iÌi`°
Ṏ˜Ìœ̅ˆÀ`Ã>˜`ÃiÀÛiÜ>À“°
10 /Ài>ÌޜÕÀÃiv̜>˜ˆ}…Ì
in to watch your favorite
“œÛˆi>˜`“Õ˜V…œ˜}œ`i˜Ã>ÌއÃÜiiÌ
Àˆ«ivÀՈÌœvޜÕÀV…œˆVi­ÜiˆŽi>««iÃ] “œÀÃiÃ°-̈À̜}i̅iÀiµÕ>«>ÀÌÃLÀœÜ˜
Your toast

7
“>˜}œiÃ]>˜`ÃÌÀ>ÜLiÀÀˆi>Ã>ÕVi«>˜ ÃÕ}>À>˜`LÕÌÌiÀˆ˜>Ó>Ã>ÕVi«>˜œÛiÀ
œÛiÀ“i`ˆÕ“‡œÜ…i>Ì՘̈Ìi˜`iÀ° >Žii>ÃÞ}>ÀˆVŽÞiL>̜>ÃÌ “i`ˆÕ“…i>Ì°
œœŽ]Ã̈ÀÀˆ˜}Vœ˜ÃÌ>˜ÌÞ]
ˆÛˆ`i>“œ˜}Ó>À>“iŽˆ˜Ã]̅i˜̜« V…ˆ«Ã>Ì…œ“i\-ˆViÀi˜V…LÀi>` ՘̈ӜœÌ…>˜`ÜiVœ“Lˆ˜i`°*œÕÀ
܈̅>“ˆÝÌÕÀiœvÃ̜Ài‡LœÕ}…Ì}À>˜œ> ˆ˜Ìœ¥‡ˆ˜V…‡Ì…ˆVŽ«ˆiVið Àˆââi܈̅ …œÌ“ˆÝœÛiÀvÀiŏÞ«œ««i`«œ«VœÀ˜
>˜`VÀÕÅi`LÕÌÌiÀVœœŽˆið-iÀÛiÜ>À“° “iÌi`LÕÌÌiÀ]>˜`ëÀˆ˜Ži܈̅y>ŽÞÃi> and toss to coat.

www.yummy.ph 82 July-August 2017


index
This Month’s Recipes by Category

Appetizers 35 Garlic Chicken in Parcels Noodles and Rice


73 Green Olive and 57 Grilled Chicken with Creamy 48 Asian Peanut and
Anchovy Tapenade Mushroom Sauce Honey Pasta
58 Sisig Tacos 52 Grilled Pork Open- 9 Asian-style Chicken
faced Sandwiches Noodle Salad
Sandwiches 40 Pesto Chicken, Mushrooms, 25 Chicken Cutlet with Fried Rice
30 Asian Meatball and Cilantro and Potatoes 59 Creamy Corn and Tuna Pasta
Slaw Rolls 23 Quick Pork Stir-fry 28 Peppered Shrimp and
31 Citrusy Tuna-Chickpea 29 Tangy Grilled Chicken Sesame Noodles
Pita Pockets Skewers with Garlic- 51 Ricotta, Prune, and
52 Grilled Pork Open- Calamansi Spinach Olive Pasta
faced Sandwiches 51 Salmon and Yogurt Pasta
Fish and Seafood 45 Shrimp Ceviche and Avocado
Salads and Vegetables 36 Cheesy Baked Salmon Cream Pasta
80 Chicken and Parmesan Salad 31 Citrusy Tuna-Chickpea 22 Spaghetti Aglio, Olio,
81 Grape and Blue Cheese Salad Pita Pockets e Broccoli Breads
53 Hearty Vegetable and Bean 59 Creamy Corn and Tuna Pasta 51 Spaghetti Carbonara £ä Ƃ««i>˜`7>˜ÕÌÕvw˜Ã
Stew with Sausage 43 Miso-glazed Orange-Ginger 55 Spam and Kimchi Fried Rice 10 Cheddar and Paprika
34 Roasted Caesar Salad Salmon with Squash and 50 Tomato and Balsamic Pasta Soda Bread
Bok Choy 10 Corn and Pimiento Loaf
Meat and Poultry 28 Peppered Shrimp and Desserts
30 Asian Meatball and Cilantro Sesame Noodles 24 Brown Butter Chocolate Others
Slaw Rolls 42 Rosemary Shrimp, Zucchini, Chip Cookies 39 Cajun Shrimp and Sausage
9 Asian-style Chicken and Tomatoes 77 Crepe Cake 80 Creamy Dressing Base
Noodle Salad 45 Shrimp Ceviche and Avocado 56 Peaches and Cream 75 Fruit Jams
13 Bacon-wrapped Cream Pasta Refrigerator Cake 11 Manila Negroni
Sausage Barbecue 54 Spicy Sardine Rice Bowl 67 Rice Milk Panna Cotta, Mango 79 Spinach, Ham, and
25 Chicken Cutlet with Fried Rice 27 Thai-style Green Curry Jelly, and Tablea Sauce Corn Strata
41 Fajita Tray Bake Fish Cakes 36 Strawberry S’more Bites 81 Vinaigrette Base

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

Supermarkets Restaurants Others Filip+Inna


The Landmark Supermarket $CMGTð%CHÅ 33Point3 Exports Inc. For more information,
Makati Avenue corner Palm Drive, 3 Brixton Street, Kapitolyo, Pasig For more information, ۈÈÌÜÜÜ°wˆ«ˆ˜˜>°Vœ“°
Ayala Center, Makati (tel. no.: City (mobile no.: 0917-8421123) visit www.33point3.com.
810-9990); TriNoMa, EDSA corner National Book Store
Mindanao Avenue Extension, Boutique Burger Kitchen Aphro Living For a list of all branches,
Quezon City (tel. no.: 922-9990) The Fort Strip, 28th Street corner G/F The Alley at Karrivin, Karrivin see www.nationalbookstore.com.
7th Avenue, Bonifacio Global Plaza, 2316 Don Chino Roces
Rustan’s Supermarket City, Taguig City (mobile no.: Avenue Extension, Makati City SouMak
For a list of all branches, 0917-8934913) (mobile no.: 0918-8992698) 101 Bormaheco Condominium,
see www.rustansfresh.com. 1046 Metropolitan Avenue,
Kyo-to ELMS Accessoria Makati City (tel. no.: 896-4266)
SM Supermarket G/F 119 C. Palanca Jr. Street, For more information, contact
For a list of all branches, Legazpi Village, Makati City tel. no. 722-9544 or mobile
see www.smmarkets.ph. (tel. no.: 805-7743) no. 0918-6306145, or email
elmsaccessoria@yahoo.com.

www.yummy.ph 83 July-August 2017


HER STORY: “It happened by
accident,” Karina Reyes softly
chuckles. “My daughter Kai loves to
KRCreates eat pasta, and I noticed that she liked
to eat it plain—as in, straight out of
̅i«œÌ°-ˆ˜ViÅiÜ>Ã>`ˆvwVՏÌŽˆ`
to feed and since I already knew how
THE PERSON: to make fresh pasta, I decided to try
Karina Reyes adding malunggay to it.”
THE PRODUCT: Karina added the nutritious
Homemade fresh pasta in puréed leaves to her dough as an
Û>ÀˆœÕÃy>ۜÀà experiment, and the pasta turned
out a beautiful bright green—and
her daughter loved it. It was a eureka
moment for Karina, who realized
that it was a good way to sneak
vegetables into her children’s meals.
By July 2016, Karina’s pasta
creations had spread through word
of mouth, and she formally launched
KRCreates, an online store where
other parents could order the
cheerfully colored pasta noodles
that packed as much nutrition as
they did visual appeal. A year later,
̅iÀi>ÀiœÛiÀ>`œâi˜y>ۜÀÃœ˜̅i
KRCreates menu—everything from
the original malunggay to carrot-
squash, basil-garlic, spinach, squid
ink, and even rainbow (beets, carrots,
squash, malunggay)—in different
forms, including spaghetti, fettuccine,
spirals, scrolls, and wizard-hat shapes.
Most of them are rich, spongy egg
pasta noodles, though Karina also
offers vegan and gluten-free versions.

PHOTOGRAPHY: MICHAEL ANGELO CHUA. STYLING: TALA SINGSON. SITTINGS: ANNA FELIPE.
Lately she’s introduced ravioli into the
menu for grown-up customers.
Her operations have since
expanded to include pickup points
in Makati, Bonifacio Global City, and
Kapitolyo; otherwise, all orders may
still be picked up from the Reyes’
home in Alabang. Every bit of pasta
is still rolled out in Karina’s home
kitchen, where Kai is sometimes
joined by her sister Mia in taste-
testing their mom’s pasta. Karina
KRCreates is available directly beams, “Kai still loves to eat her
from @KRCreates on Instagram, pasta plain, or with just some salt and
through karina7178@gmail.com, or butter. And she says to me, ‘I’m so
via 0920-9388433; for pickup from lucky to be able to live here where
The Green Company (Quezon City I can have pasta like this every day!’”
and Pasig), ECHOstore (Makati
and BGC), and Real Food (Molito
Complex, Alabang).

www.yummy.ph 84 July-August 2017