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

WHAT
VERSATILE KITCHEN
APPLIANCE OR Editor in Chief Paulynn Chang Afable
Art Director Jon Tolentino
GADGET CAN’T YOU Managing Editor Anna Felipe
LIVE WITHOUT? Associate Editor Idge Mendiola
Editorial Assistant Chino L. Cruz
CONTRIBUTORS
%1.7/0+565 Aileen Anastacio,
Jun Jun de Guzman, Joey de Larrazabal-Blanco,
Devi de Veyra, Kristine Fonacier, Marie Gonzalez,
Sharlene Tan, Carmela Villegas-Agosta
PHOTOGRAPHERS Aldwin Aspillera,
Michael Angelo Chua, Dairy Darilag, Kai Huang,
Patrick Martires, Miguel Nacianceno,
Milo Sogueco, Sonny Thakur
94+6'45Tisha Alvarez, Jaclyn Clemente-Koppe,
Sasha Lim Uy-Mariposa
4'%+2'&'8'.12'45 Lhas Alvarez,
Melanie Jimenez, Nayna Katigbak, Len Santos-Ding
56;.+565 Kay Isabedra, Dagny Madamba, Tala Singson
4'%+2'6'56'4Global Culinary and
Hospitality Academy
SUMMIT MEDIA
President Lisa Gokongwei-Cheng
Publisher Edna T. Belleza
82HQT1RGTCVKQPU Hansel C. Dela Cruz
Group Editorial Director Jo-Ann Maglipon
Deputy Group Publisher
Christine Ongteco-Sandejas
#VQCUVGTQXGPFGƂPKVGN[ +5CPF#FOKPKUVTCVKXG&KTGEVQT Mags E. Castro
+LWUVIQVOCTTKGFCHGY Team Publisher Melody Lalata
OQPVJUCIQCPFVJKU Junior Associate Publisher Jason Clein Yu
Executive Assistant Rosalie Arteta
CRRNKCPEGJCUJGNRGFOG
Administrative Services Manager
YJKRWRFGNKEKQWUFKPPGTU
Whilma M. Lopez
HQTO[JWUDCPF9KVJKV Senior Administrative Assistants
+oXGCNTGCF[OCFGTQCUV Michiel B. Lumabi, Marlyn Miguel-Tomas
EJKEMGPDCMGFOWUUGNU
\WEEJKPKEJKRUECWNKƃQYGT YUMMY.PH/SUMMIT DIGITAL
RQREQTPCPFUQ Director for Digital Strategy
OWEJOQTG Azaleah Amina C. Rillo
t5CUJC.KO7[/CTKRQUC Digital Group Editorial Director Myrza Sison
Managing Editor Trixie Zabal-Mendoza
Senior Multimedia Producer Riell Santos
Assistant Food Editor Cat Altomonte
Staff Artist Audrey Faye Lacsamana
Programmer Paul Mangaser
ADVERTISING
Group Advertising Director Florence Bienvenido
Executive Assistant Chinggay Cabit
Advertising Director, Key Accounts Group Regie Uy
Key Accounts Managers Joey Anciano, Junn De las Alas
Key Accounts Specialist George Canseco III
Account Managers Daryl Abarquez, Joan Bautista,
Kring Caritativo, Onnie Del Mundo, Faith Gazmin,
Heidi Golangco, Dianne Suegay, Michelle Torres
Key Accounts Assistants Vanessa Arenal, Fenimar Flores,
Nathalie Gianan, Jessamyn Rodinas
Advertising Managers Shiela Apolinar-Ogues,
Torto Canga, Maiza G. Mueco, Jeffrey Reyes
Senior Account Managers Honey Daryl Alesna,
Rommel Discipulo, Jerry Cabauatan, Bem Caharian,
Melinda Kitane, Len Manalo, Knelle Rosario, Perla Sanchez
Junior Account Managers Rita Barbacena, Denise Dizon,
Anna Clarise Garcia, Junnel Nacional, MJ Pineda
Advertising Assistants Sheena Claricia, Jackelyn Que,
œÀi˜>->˜Ìˆ>}œ‡>Àw
,T+PFWUVT[5RGEKCNKUVLucas Reyes
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TRADE MARKETING
Trade Marketing Associate
Maricon Del Rosario
Trade Marketing Assistant
Ethel Marie Trabado
CONTENT LABS
Managing Editor Katrin Cruz
Assistant Managing Editor Dale De Jesus
Editorial Assistant Marieshem Gasatan
Art Director Reggie Goloy
MEDIA RELATIONS
Senior Media Relations Associate
Jensine Q. Bolinao
Media Relations Associate Via Gonzales
EVENTS DEPARTMENT
Associate Marketing Director Arlo Vicencio
Assistant Marketing Manager Roberlin Rubina, Jr.
2TQLGEV1HƂEGTJoe Carl Brion
Senior Marketing Associate
Neil Emerson de Guzman
Junior Marketing Associates Nikki Anne Catindig,
Mary Joyce Montinola
PRODUCTION
Production Manager Elizabeth E. Rellis
2TGOGFKC1HƂEGTBong Carolino
#FXGTVKUKPI6TCHƂE%QQTFPKCVQTEliziel del Rio
Pre-press Supervisor Arthur Asturiano
Graphic Artist Mary Adelaine Marcelino
CIRCULATION
&GRWV[0CVKQPCN%KTEWNCVKQP/CPCIGTGlenda Gil
%KTEWNCVKQP/CPCIGT Noreen Peligro
Assistant Manager for Export, Online
Distribution, Subscription, and Direct Sales
Ulyssis Javier
Key Accounts Group Head - Supermarkets
CPF%QPXGPKGPEG5VQTGU Vivian Manahan
Key Accounts Group Head - Bookstores
and Newsstands Charlotte Barlis
Key Accounts Specialists May Ann Ayuste,
Harold William Rey, Melrose Tamboong,
Alfredo Toledo Jr., Jennifer Tolentino
Junior Sales Representative John Lakhi Celso
Assistant Subscription Group Head
Lea Lynne D. So
Online Distribution Specialist Mark Jocell Manio
Online Administrative Associate
Annalyn Arambulo
%KTEWNCVKQP#FOKPKUVTCVKXG5WRGTXKUQT
Jennyfer Marcelo
%KTEWNCVKQP#FOKPKUVTCVKXG#UUKUVCPVU
Katrina Angelica Boloyos, Lea Sescon
5CNGU%QQTFKPCVQTAbegail Aller
LOGISTICS
Logistics Manager Norman Campo
Logistics Supervisors Marx Barroga, Fidel Mitra
Logistics Associate Jacqueline Casiño
Logistics Assistants Geraldine Atienza,
Tessa Caberte, Saturnino Requio
t4KGNN5CPVQU
t%JKPQ.%TW\
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 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


We asked this month’s contributors about their most unforgettable
experiences working with us throughout the years.
LHAS ALVAREZ ,
recipe developer, “A can
and a plan” (page 52)
My son and I love to cook,
bake, and eat. Yummy granted
my wish of having my son
featured in the magazine. He
modeled, while I developed
the recipe. Being able to share
what I love to do with him was
so much fun. Even shoots held
in our home are always fun for
him because he gets to meet
and play with new people. He is
always so excited when I tell him
the Yummy team is coming over.
#stagemother!
Meet our friends
ALDWIN ASPILLERA,
photographer, “Fast-a!” (page
44) and “Master this” (page 76)
I remember we had a shoot
with Erwan Heussaff a couple
of years back. We were
brainstorming for the shoot
and while Erwan was talking,
I remember glancing over at
food director Rachelle Santos,
editorial assistant Regine Rafael,
and editor-in-chief Paulynn
Afable all dreamily staring at the
guy. It looked like they weren’t
even listening to what he was
saying! I found it hilarious how
these tough-as-nails Yummy girls
JACLYN CLEMENTE-
KOPPE , writer, “Sup, man”
(page 71)
I will never forget working
full-time with the Yummy
team as managing editor
back in 2013. That time, I was
pregnant with my daughter,
so it was quite the adventure
juggling pregnancy and my
dream job. I remember running
to the bathroom when I had
morning sickness and taking
naps during lunch breaks when
the lights were switched off.
All these I endured because I
got to work with the best in the
MELANIE JIMENEZ ,
recipe developer and stylist,
“Dinner in a dash” (page 38)
Every Yummy shoot is
different. For example,
for the feature this month,
photographer Patrick Martires
and I had to rely on notes to get
the job done as editor-in-chief
Paulynn suddenly couldn’t make
it that day. It’s a good thing the
shoot turned out well and I really
liked the output. Overall, what
I will treasure most is working
with people I’m so comfortable
around and enjoy collaborating
with: the photographers, stylists,
KAI HUANG, photographer,
“In the kid-chen” (page 79) and
“Match point” (page 69)
I was working on a ramen story
with former Yummy editor-in-
chief Liezl Yap. We were going
to shoot a ramen restaurant that
just opened in Manila, so we
were so excited. When we got
to the mall, security stopped us
and wouldn’t let us in because
our permits weren’t arranged
for properly. Eventually, after
so many shoots at restaurants,
I learned tricks on how to get
friendly with mall guards so
they’d let me in immediately. It’s
a trade secret I’ll never tell.
were rendered speechless by a
good-looking guy.
MICHAEL ANGELO CHUA,
photographer, “Yummy ideas”
(page 9)
My most unforgettable
Yummy experience was when
they called me to shoot for
VJGƂTUVVKOGI was so excited
that I arrived two hours earlier
than the call time. When they
asked me what time I arrived,
I told them I just arrived
20 minutes before so they
wouldn’t think that I was too
excited. It’s always been my
dream to shoot for Yummy,
and I’m very glad to have
shot several stories for
the magazine.
www.yummy.ph
ˆ˜`ÕÃÌÀÞ°iw˜ˆÌiÞ“i“œÀ>Li
and priceless!
PATRICK MARTIRES,
photographer, cover, “Weekend
entertaining” (page 33), and
“Dinner in a dash” (page 38)
I think I’ve told almost
everyone about watching a
RKIIGVUCETKƂEGFKP%&1HQT
a Yummy assignment, and
how I’ll never forget Yummy’s
>ÀÌ`ˆÀiV̜ÀÃ̈VŽˆ˜}…ˆÃw˜}iÀ
into a slice of cake for a cover
shoot. Aside from those, another
unforgettable experience
would be shooting three buffet
restaurants in one day. You’d
think it was fun, but I ended up
not being able to look at food
for a few days. Great times!
8 July-August 2017
and editors.
MIGUEL NACIANCENO,
photographer, “Weekday
cooking” (page 27) and “A can
and a plan” (page 52)
My favorite moment was
when former food editor Pam
%KPEQVQNFVJGYummy team
that I was a former Ang TV
cast member and everyone
believed her. Who knows?
It might actually be true! But
honestly, the best experience
for me would be the annual
Yummy Christmas party. On that
one night of the year, we’re all
complete, we get to enjoy and
set aside work stuff, and we get
to hang out as friends.
 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

sotanghon) in hot water for 3 to 4 minutes or until soft.
Five ingredients and
JCNXGF, ½ cup fresh
15 minutes are all you need
to whip up this recipe!
sesame dressing in a bowl. Season with HTGUJN[ETCEMGFDNCEMRGRRGT.
Cover and set aside to marinate for 5 minutes. Soak 100 grams dried
XGTOKEGNNKPQQFNGU
Drain noodles and toss with ™EWREJGTT[VQOCVQGU
6JCKDCUKN, and ¼ cup store-bought Asian sesame dressing; set aside. Grill
chicken on a grill pan over medium-high heat for 4 to 5 minutes per side or
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
powder, ¼ teaspoon salt, •Š8 teaspoon grated
nutmeg, 1 packed cup brown sugar, ¾ cup
vegetable oil, 2 large eggs, 2 Granny Smith
apples (peeled and grated), and ½ cup chopped
walnuts in a medium bowl until well combined.
Corn and Pimiento Loaf
*Ài…i>ÌœÛi˜̜Îxäc°Ài>Ãi>™Ýx‡ˆ˜V…œ>v«>˜܈̅Ûi}iÌ>Li
oil. Mix together EWRCNNRWTRQUGƃQWT, ™EWRƂPGEQTPOGCN,
•Š8 cup sugar, 1½ teaspoons baking powder, ½ teaspoon baking
soda, 1 teaspoon salt, ½ cup vegetable oil, •Š³ cup sour cream,
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
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Manila Negroni Place ƃWKFQWPEGIKP, ƃWKFQWPEG

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

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

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


SMART
SWAPS
Looking for
ways to prep
healthy, tasty
meals in no
time? These
easy tricks will
save the day!
BREAKFAST
Top pancakes with fresh fruit
instead of syrup. Give your
y>«>VŽÃ>ÃÜiiÌŽˆVŽ]Ã>˜Ã
̅i>``i`ÃÕ}>À>˜`V>œÀˆið
ÀiÅvÀՈÌȘÃi>ܘ˜œÌœ˜Þ
LœœÃÌ̅iy>ۜÀ>˜`ÌiÝÌÕÀiœv
̅ˆÃLÀi>Žv>ÃÌÃÌ>«i]̅iÞ>Ãœ
Õ«ˆÌÃwLiÀVœ˜Ìi˜Ì°
Spread avocado on toast
instead of butter. /…ivÀՈÌ
ˆÃ>}Ài>ÌÜÕÀViœv…i>Ì…Þ
v>ÌÃ]>˜`܅i˜«>ˆÀi`܈̅>
ψViœv“Տ̈}À>ˆ˜LÀi>`>˜`
̜««i`܈̅>`>ÅœvÃi>Ã>Ì
>˜`̅ˆ˜ÞψVi`̜“>̜iÃ]ˆÌ
“>ŽiÃvœÀ>wˆ˜}“i>t
Lighten up
LUNCH
Swap out bottled salad
dressing for oil and vinegar.
->ÅÜ`ˆÕ“>˜`>``ˆÌˆÛiÃvÀœ“
ޜÕÀ}Àii˜Ãt/œŽii«̅ˆ˜}Ã
ˆ}…Ì>˜`…i>Ì…Þ]ÕÃiiÝÌÀ>
ۈÀ}ˆ˜œˆÛiœˆ>˜`>ۈ˜i}>Àœv
ޜÕÀV…œˆVip˜œÌœ˜Þ`œiÃ̅i
Vœ“Lœ`iˆÛiÀ̅>ÌÃ>“iy>ۜÀ]
ˆÌ>Ãœ>``Ã…i>Ì…Þv>ÌÃ̜ޜÕÀ
È`iÃ>>`°
Go for a wrap, not a
sandwich./ÕVŽޜÕÀÃ>˜`܈V…
wˆ˜}Ș̜>˜iˆ}…̇ˆ˜V…܅œi‡
܅i>ÌÜÀ>«ˆ˜ÃÌi>`œvÌܜψViÃ
œvLÀi>`p>˜`ˆ˜ÃÌ>˜ÌÞÏ>Å
£ääV>œÀˆiÃvÀœ“ޜÕÀ“i>t
Use Greek yogurt instead of
SNACK
Choose salsa over cream-
based dips. ƂvÀiÅ̜“>̜‡
L>Ãi``ˆ«VœVŽÃˆ˜iÃÃ
V>œÀˆiÃ̅>˜ˆÌÃV…iiÃÞ]VÀi>“Þ
VœÕ˜ÌiÀ«>ÀÌ°Ƃ˜`܅ˆiޜսÀi>Ì
ˆÌ]«>ˆÀˆÌ܈̅LÕiVœÀ˜V…ˆ«Ãp
̅iÞ…>ÛiÕ«̜Îä«iÀVi˜Ì
“œÀi«ÀœÌiˆ˜̅>˜̅iÀi}Տ>À
ÞiœÜÛ>ÀˆiÌÞ°
Pair cheese with apple slices,
not with crackers. /ÀÞÅ>À«
V…i``>À܈̅VÀˆÃ«>««iψViÃ
̜Ài“œÛiÕ«̜Óää“}œv
Ü`ˆÕ“vÀœ“ޜÕÀmerienda.
*ÕÃ]̅ˆÃÃÜ>«ˆÃ>˜i>ÃÞÜ>Þ
̜Øi>Ž“œÀivÀՈ̈˜ÌœޜÕÀ
`>ˆÞ`ˆiÌ°
DINNER
Have salmon, not steak.
"˜Viˆ˜>܅ˆi]Ã܈ÌV…Õ«
ޜÕÀ«ÀœÌiˆ˜>˜`ˆÀœ˜ÜÕÀVið
Ƃ˜nx‡}À>“Ã>“œ˜wiÌ܈
Ã>ÛiޜÕ>LœÕÌiˆ}…Ì}À>“Ãœv
Ã>ÌÕÀ>Ìi`v>Ì]܅ˆi`iˆÛiÀˆ˜}
>}œœ``œÃiœv…i>À̇…i>Ì…Þ
STYLING: PAULYNN CHANG AFABLE. FOOD STYLING: SHARLENE TAN.
TEXT: ANNA FELIPE. PHOTOGRAPHY: MICHAEL ANGELO CHUA. PROP
œ“i}>‡Îv>ÌÌÞ>Vˆ`ð
Go for whole-wheat pasta
over the regular variety.
/…ˆÃ>Üiܓi>ÌiÀ˜>̈Ûi>``Ã
>˜ÌˆœÝˆ`>˜ÌÃ]wLiÀ]>˜`>}Ài>Ì
˜ÕÌÌÞy>ۜÀ̜ޜÕÀv>Ûi«>ÃÌ>
`ˆÃ…iðƂ˜œÌ…iÀ…i>Ì…Þœ«Ìˆœ˜¶
Malunggay‡ˆ˜vÕÃi`˜œœ`ið
5GTXGOCUJGFECWNKƃQYGT
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
Can pesto sauce get any tastier?
Yes it can! This version has salty
tinapa bits in the mix. This sauce
is so good, you’ll want to mix it
with pasta noodles, smear it on a
[2] ROOM FOR ‘SHROOMS
Nothing beats a sauce that’s
been simmering for hours to
extract all the goodness from its
ingredients. You’ll get nothing less
from this sauce—it’s packed with
[4] HOMESTYLE GOODNESS
One spoonful of this sauce will
transport you straight to an Italian
home where the aroma from a big
pot of slow-cooking Bolognese
wÃ̅i>ˆÀ°-«Àˆ˜Ži܈̅*>À“iÃ>˜
[6] LOCAL LOVIN’
No Pinoy family gathering is
complete without Filipino-style
spaghetti! Grab this can, toss
it with some spaghetti noodles
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
œœŽÃwiÀÞ̈˜>«>«iÃ̜]*£nÓ]
/…i>˜`“>ÀŽ-Õ«iÀ“>ÀŽiÌ
œ˜Ì>`ˆ˜>vœÀ“>}}ˆœ
TEXT AND STYLING: IDGE MENDIOLA.
PHOTOGRAPHY: PATRICK MARTIRES.
iœ˜Ìi}Àii˜«i««iÀ>˜`
“ÕÅÀœœ“«>ÃÌ>Ã>ÕVi]*™Ó°xä] /…i>˜`“>ÀŽ-Õ«iÀ“>ÀŽiÌ
--Õ«iÀ“>ÀŽiÌ
[3] BASIC BOTTLE
Here’s a versatile Italian-style
tomato sauce that you can tweak
to your liking. Add some steamed
seafood for an easy marinara sauce
G rocer y or some crumbled longganisa for a
Filipino variation. ->VDÌ>ˆ>
G ra b >«œiÌ>˜>«>ÃÌ>Ã>ÕVi]
*Ón™]>ÀŽiÌ«>ViLÞ,ÕÃÌ>˜½Ã
3 6
1
2
www.yummy.ph
œœ}˜iÃi«>ÃÌ>Ã>ÕVi]*£{Ç]
ë>}…iÌ̈“i>ÌÃ>ÕVi]*ÎÇ]
[5] CHEESY DOES IT
Making mac ‘n’ cheese doesn’t
get any easier: Boil some macaroni
noodles, toss them with this
double cheddar cheese sauce,
and you’re done! To make it extra
special, add some chopped bacon
and sautéed spinach to the mix.
,>}Ö`œÕLiV…i``>ÀÃ>ÕVi]
*£È{°xä]--Õ«iÀ“>ÀŽiÌ
19 July-August 2017
the festivities. æÀ}i˜Ìˆ˜>
/…i>˜`“>ÀŽ-Õ«iÀ“>ÀŽiÌ
[7] PERFECT PAIR
Basil, bacon, and peppers all go
well with tomatoes, but nothing
is as comforting as a sauce that
blends sweet Italian tomatoes and
cheese. It’s a combination that’s
hard to beat!
«>ÃÌ>Ã>ÕVi]*£ÓÇ°xä]>ÀŽiÌ«>Vi
LÞ,ÕÃÌ>˜½Ã
7
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
V>ÀÀœÌLˆÌÃp̅iÞ½Ài
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
RLODQGFKLOLÀDNHV7KHWUDGLWLRQDOGLVK
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.
7LPHWKHFRRNLQJRIWKHVDXFHZLWKWKH
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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ABOUT THE
COLUMNIST
>Àˆiœ˜â>iâˆÃ̅i“>ÃÌiÀ“ˆ˜`
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>ÌÕÀ>œÕÀ“i̘Ã̈ÌÕÌi>˜`Vœ“«iÌi`
œÀ˜i1˜ˆÛiÀÈÌÞ½Ã*>˜Ì‡L>Ãi` ÕÌÀˆÌˆœ˜
«Àœ}À>“°i>`̜www.kitchenrevolution.
ph̜Ài>`>LœÕÌ…iÀ>`ۜV>VÞ°
Ó>yœÀiÌí>LœÕÌÓVիî
 £­Óxä‡}À>“®«>VŽë>}…iÌ̈
 ¦|³ cup extra virgin olive oil
 £ÈVœÛiÃ}>ÀˆV]ψVi`̅ˆ˜Þ
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pepper to taste
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1 Bring a large pot of water to a boil
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>˜`LÀœVVœˆÆVœœŽvœÀÎä̜{xÃiVœ˜`Ã
www.yummy.ph 22 July-August 2017
PHOTOGRPAHY:Ƃ,9Ƃ,Ƃ°STYLING:Ƃ
…i>ÌœˆÛiœˆˆ˜>>À}ivÀވ˜}«>˜
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«>ÀÏiÞ°-iÀÛiˆ““i`ˆ>ÌiÞ°
 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\FRUQDQGSHDVZLWKEURFFROLFDXOLÀRZHUVQRZSHDVsitsaro), 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
started cooking out of
absolute necessity—a
continent away from home
with no one to feed her.
Today, she happily cooks for
her husband and two young
kids. Follow her gastronomic
exploits on www.80breakfasts.
blogspot.com.
 500 grams pork steak,
sliced into thin strips,
or thinly sliced (yakiniku-
style) pork
 2½ tablespoons soy sauce
 1 tablespoon oyster sauce
 1½ tablespoons kecap
manis (sweet soy sauce)
 1 red onion, cut into when hot, add pork. Sauté
thin wedges
until just cooked, about
 Î̜{VœÛiÃ}>ÀˆV] 4 to 5 minutes. Do not
sliced thinly œÛiÀVœœŽ̅i«œÀŽœÀˆÌ܈
 10 grams ginger, become tough.
peeled and sliced 5Ƃ``Ûi}iÌ>LiÃL>VŽ̜
 150 grams fresh baby the pan and toss. Transfer
corn, sliced diagonally to a plate and garnish with
 1 cup frozen peas
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
)LOLSLQRV,WLVDIWHUDOOMXVWDGL̆HUHQWWDNH
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
Prep Time 20 minutes,
plus marinating time
Cooking Time 20 minutes
 £܅œiV…ˆVŽi˜LÀi>ÃÌwiÌ]…>Ûi`
PROP STYLING: PAULYNN CHANG AFABLE. HAIR AND MAKEUP: VIDA NON JAUCIAN.
1 ÕÌÌiÀyÞV…ˆVŽi˜LÀi>ÃÌ«ˆiViÃ̅i˜
pound with a meat mallet or the back of
>Vi>ÛiÀ՘̈¥ˆ˜V…̅ˆVŽ°
2 Make the marinade: Mix together
all ingredients in a shallow bowl. Add
chicken pieces. Turn to coat both

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

 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.
ABOUT THE
COLUMNIST
A food stylist by profession and one
of the brains behind The Clubhouse
in Robinsons Magnolia, Sharlene Tan
 Ûi}iÌ>Liœˆ]̜`ii«‡vÀÞ
FOR THE COATING
 ¼ cup kamoteyœÕÀ
 ÓÌ>Li뜜˜Ã>‡«ÕÀ«œÃiyœÕÀ
 ½ teaspoon garlic powder
 £Ìi>뜜˜wÛi‡Ã«ˆVi«œÜ`iÀ
FOR THE FRIED RICE
 ÓÌ>Li뜜˜ÃÛi}iÌ>Liœˆ
5ii«‡vÀÞV…ˆVŽi˜«ˆiViȘ…œÌœˆ՘̈
golden brown and cooked through.
Allow to rest for about 5 minutes before
slicing into strips. Set aside.
6 Make the fried rice: Heat oil in a pan.
Sauté garlic until fragrant then add bok
V…œÞÆVœœŽ՘̈Ûi}iÌ>LiÃ>Ài܈Ìi`°
Add rice; toss well. Season to taste with
salt and pepper. Add beaten eggs and
mix well.
spends most of her time testing and
tasting recipes, dining out, teaching
friends how to cook, and styling food
for the camera. Visit her website at
www.sharlenetan.com or follow her
on Instagram @theshartan.
 1 tablespoon minced garlic
 ¤VÕ«w˜iÞV…œ««i`LœŽV…œÞ
 ÎVÕ«Ã`>އœ`܅ˆÌiÀˆVi
 salt and pepper
 2 eggs, beaten
7 ˆÛˆ`ivÀˆi`ÀˆViLiÌÜii˜ÓLœÜÃ>˜`
top each with fried chicken strips.
v`iÈÀi`]ÃiÀÛi܈̅«ˆVŽi`À>`ˆÃ…
or pickled cucumber on the side, and
}>À˜ˆÃ…܈̅y>̇i>v«>ÀÏiÞ°

www.yummy.ph 25 July-August 2017

 ADVERTISINGFEATURE

Read all about it!

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HERE’S A LIST OF TERRIFIC READS FROM
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Keep sharp and learn everything

Good Housekeeping: 400 there is to know about kitchen
Healthy Recipes by Susan knives with Knife: The Culture,
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Korean Food Made Simple

With Thug Kitchen 101: Fast
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The Complete America’s

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Eat well and feel even better
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Test Kitchen TV Show
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from America’s best and
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Serves 4
Prep Time 10 minutes
Cooking Time 20 minutes
 {xä}À>“Ã܅ˆÌiwÅwiÌíÜiÕÃi`
cream dory)
 ½ cup breadcrumbs
 £Ì>Li뜜˜wÅÃ>ÕVi­patis)
 1 egg
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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.
 ÎÌ>Li뜜˜Ãcalamansi juice
 ¥VÕ«w˜iÞψVi`}Àii˜Li>˜Ã
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www.yummy.ph
27 July-August 2017
30
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2 minutes on each side. Remove from
pan and drain on a wire rack. Garnish with
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 Peppered Shrimp
and Sesame
Noodles
This is comforting restaurant-
style food you can make in your
own kitchen!
Serves 4
Prep Time 10 minutes
Cooking Time 20 minutes
FOR THE PEPPERED SHRIMP
 1 kilo large shrimp, deveined
 1 teaspoon whole black peppercorns,
crushed and divided
 2 teaspoons sea salt, divided
 2 tablespoons vegetable oil
 6 cloves garlic, minced
 lemon wedges, to serve
FOR THE SESAME NOODLES
 450 grams fresh wide miki noodles
 2 tablespoons sesame oil,
plus extra to toss
 3½ tablespoons soy sauce
 2 tablespoons rice vinegar
 1 tablespoon peanut butter
(preferably unsweetened)
 1 tablespoon sugar
 £Ì>Li뜜˜w˜iÞ}À>Ìi`}ˆ˜}iÀ
 2 teaspoons minced garlic
 2 teaspoons chili-garlic paste,
or to taste
 1 small cucumber, sliced thinly
 fried peanuts, crushed
1 Make the peppered shrimp: Pat shrimp
dry. Place shrimp, half the crushed
peppercorns, and half of the salt in a
bowl. Toss to coat shrimp.
2 Heat vegetable oil in a wok or a large
pan over medium-high heat. Add garlic,
and the rest of the peppercorns and salt;
stir-fry for 1 minute.
www.yummy.ph 28 July-August 2017
3 Add shrimp and stir-fry until opaque,
about 3 to 5 minutes. Do not overcook.
4 Place shrimp and lemon wedges on a
serving plate. Set aside.
5 Make the sesame noodles: Boil noodles
in a large pot of water for about 5
minutes (they should still be a bit chewy).
Drain, rinse with cold water, then drain
again. Toss noodles with some sesame oil
to keep them from sticking to each other.
6 Whisk together 2 tablespoons sesame
oil, soy sauce, vinegar, peanut butter,
sugar, ginger, garlic, and chili-garlic paste
in a bowl. Taste then adjust seasoning. It
should be a balance of sweet, spicy, and
salty, with a bit of zing from the ginger.
7 Pour sauce over noodles and toss.
Place noodles and cucumber slices on
the plate alongside the shrimp. Top
noodles with peanuts and cilantro,
if desired.
Serves 4
Prep Time 10 minutes
Cooking Time 20 minutes
FOR THE SAUCE
 1½ cups mayonnaise
 ½ cup coconut vinegar
 ¼ cup sugar
 1 to 2 tablespoons chili sauce
 ½ teaspoon salt, plus more to season
 ½ teaspoon freshly ground
ÕÌV…ˆVŽi˜wiÌȘ̜VÕLið-i>ܘ
black pepper, plus more to season
 2 cloves garlic, minced
 1 tablespoon calamansi juice
 4 boneless, skinless chicken
breast halves
 olive oil
 1.2 kilos spinach, trimmed and cleaned
 1 to 2 tablespoons fresh
calamansi juice
 salt and freshly ground black pepper
1 Make the sauce: Mix together
mayonnaise, vinegar, sugar, chili sauce,
salt, pepper, garlic, and calamansi juice.
Divide mixture into 2 portions; set aside
1 portion to serve.
2
from pan and add garlic. Add calamansi
with salt, pepper, and olive oil. Thread
onto barbecue sticks.
3 Preheat a grill or a grill pan. Grill
skewers, basting with prepared sauce and
turning until chicken is cooked through.
4 Make the garlic-calamansi spinach:
Heat oil in a large pan over medium heat.
->ÕÌj}>ÀˆV՘̈vÀ>}À>˜Ì>˜`ÃÌ>À̈˜}
to brown, about 2 minutes. Remove
garlic from pan; set aside. Increase heat
to high. Add spinach to pan in batches,
waiting for leaves to wilt before adding
the next batch. Cook, tossing, for about
3 to 4 minutes or until tender. Drain liquid
ÕˆVi°-i>ܘ܈̅Ã>Ì>˜`«i««iÀ°
5 -iÀÛiV…ˆVŽi˜ÎiÜiÀÃ܈̅}>ÀˆV‡
calamansi spinach and extra sauce on
the side.

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
Prep Time 10 minutes
Cooking Time 20 minutes
FOR THE SAUCE
 ¼ cup hoisin sauce
 2 tablespoons rice vinegar
 1 tablespoon soy sauce
 ½ teaspoon toasted sesame oil
 2 cloves garlic, minced
 ½ teaspoon minced ginger
 1 teaspoon honey
FOR THE MEATBALLS
 200 grams ground pork
 200 grams ground beef
 1 teaspoon toasted sesame oil
 ½ cup breadcrumbs
 ½ teaspoon minced ginger
 1 large egg
 2 cloves garlic, minced
 3 green onions, minced
FOR THE SLAW
 4 tablespoons brown sugar
 ½ cup rice vinegar
 ½ teaspoon salt
 1½ cups shredded carrots
 2 cups shredded cabbage
 ½ small bunch cilantro (wansoy),
minced, plus extra to serve
 5 bread rolls (we used hotdog buns)
 butter, to spread
 lettuce leaves
 sesame seeds, to garnish
 Sriracha, to serve
1 Make the sauce: Whisk together
all ingredients in a small bowl.
Set aside.
2 Make the meatballs: Preheat
oven to 400ºF. Line a baking sheet
www.yummy.ph 30 July-August 2017
with parchment paper or foil. Mix
all ingredients in a bowl until well
combined. Fry and taste a small
portion; adjust seasoning as needed.
Form mixture into 15 to 18 (1½-inch)
meatballs. Place meatballs on prepared
baking sheet and bake for 20 minutes,
or until browned and meatballs are
cooked through but still juicy. Let
meatballs cool, then transfer to a bowl.
Add sauce and toss to coat.
3 Make the slaw: Combine sugar,
vinegar, and salt in a large bowl. Taste
and adjust seasoning. Add carrots,
cabbage, and cilantro. Toss well.
4 Butter then toast rolls. Line rolls with
iÌÌÕVi̅i˜w…>vÜ>Þ܈̅Ï>Ü°Ƃ``
meatballs. Top with more cilantro and
sprinkle with sesame seeds. Drizzle
Sriracha on top.
Asian
Meatball
and Cilantro
Slaw Rolls
This hearty sandwich
UCVKUƂGU[QWTUYGGV
salty craving with
CFFGFETWPEJHTQO
the zesty slaw.
 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
Serves 2
Prep Time 15 minutes,
plus marinating time
Cooking Time 25 to 30 minutes
 Ó­£xä‡}À>“®V…ˆVŽi˜LÀi>ÃÌwiÌÃ
 6 cloves garlic, minced
 2 tablespoons olive oil
 2 teaspoons sugar
 1 tablespoon soy sauce
 salt and pepper
 y>̇i>v«>ÀÏiޏi>ÛiÃ]̜ÃiÀÛi
 1 medium green bell pepper,
cored and sliced thinly
 2 tablespoons olive oil
 salt and pepper
1 Preheat a toaster oven.
2 Combine chicken, garlic, olive oil,
sugar, and soy sauce in a bowl.
Season with salt and pepper. Cover
>˜`“>Àˆ˜>Ìiˆ˜̅iÀivÀˆ}iÀ>̜ÀvœÀ
30 minutes to 1 hour.
3 Make the vegetables: Combine
potatoes, mushrooms, bell pepper
www.yummy.ph 35 July-August 2017
vœˆœ˜>Vi>˜ܜÀŽÃÕÀv>Vi°ˆÛˆ`i
vegetables into 2 portions and place
œ˜̅iVi˜ÌiÀœvi>V…«ˆiViœvvœˆ°
Place chicken, including juices, on
̜«œv̅iÛi}iÌ>Lið7À>«>˜`vœ`
sides to seal into a parcel.
5 Bake chicken parcels in the
preheated toaster oven until
completely cooked and potatoes are
tender, about 25 to 30 minutes.
6 Open parcels and sprinkle with
parsley and more pepper on top.
Serve immediately.
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
Cooking Time 12 minutes
 Ó­Óää‡}À>“®Ã>“œ˜wiÌÃ
 4 cloves garlic
 juice from ½ lemon
 salt and pepper
 ¼ cup mayonnaise
 1 teaspoon sugar
 1 teaspoon liquid seasoning
 ¼ cup grated quick-melting
cheese (we used Emmental)
Line baking sheet with foil.
2 ,ÕLÃ>“œ˜wiÌÃ܈̅}>ÀˆV]
lemon juice, salt, and pepper.
ƂÀÀ>˜}iwiÌÃ]Έ˜È`i`œÜ˜]œ˜
baking sheet.
3 Mix together mayonnaise, sugar,
and liquid seasoning in a bowl.
-«œœ˜“ˆÝÌÕÀiœÛiÀÃ>“œ˜wiÌÃ
then top with grated cheese.
4 Bake in the preheated toaster
oven until cheese is melted and
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
Prep Time 10 minutes, plus marinating time
Cooking Time 25 to 30 minutes
1 (8-ounce) bottle store-bought pesto
(we used Gourmet Farms)
½ teaspoon kosher or coarse sea salt,
plus extra to season
10 bone-in chicken thighs
500 grams baby potatoes,
washed and halved
6 cloves garlic, sliced thinly lengthwise
250 grams fresh baby portobello
mushrooms, cleaned
freshly ground black pepper
1 Combine pesto and salt in a large bowl.
2 Add chicken, potatoes, and garlic.
Marinate, covered, for 30 minutes to 2 hours
in the refrigerator.
3 Preheat oven to 375°F. Line a large baking
sheet with parchment paper, if desired.
4 Bring chicken mixture to room
temperature. Place chicken mixture on
prepared baking sheet; reserve marinade.
5 Gently mix mushrooms and remaining
marinade, then add everything to the
baking sheet. Sprinkle with about
½ teaspoon each salt and pepper.
6 Bake in the preheated oven for 25 to
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
Prep Time 10 to 15 minutes
Cooking Time 18 to 20 minutes
1 large yellow bell pepper,
washed, seeded, and
sliced lengthwise into
½-inch-thick pieces
1 large green bell pepper,
washed, seeded, and
sliced lengthwise into
½-inch-thick pieces
1 large red bell pepper,
washed, seeded, and
sliced lengthwise into
½-inch-thick pieces
1 large white onion,
peeled and sliced lengthwise
into ½-inch-thick pieces
1 large red onion, peeled and
sliced lengthwise into ½-inch-
thick pieces
5 to 7 tablespoons Mexico
seasoning (we used
Carmencita), divided
9 to 11 tablespoons
vegetable oil, divided
500 grams pork tenderloin,
sliced crosswise into ½-inch-
thick pieces and tenderized by
piercing with a fork
coarse sea salt and freshly
ground black pepper
1 Preheat oven to 375°F. 4 Place pork on top of
Line a large baking sheet with vegetables on the baking sheet.
parchment paper, if desired. Sprinkle with about ½ teaspoon
2 Combine vegetables, 3 to each salt and pepper.
4 tablespoons Mexico 5 Bake in the preheated oven for
seasoning, and 4 to 18 to 20 minutes or until pork is
5 tablespoons vegetable oil in cooked through. Serve with hot
a large bowl. Toss to coat then tortillas or steamed rice.
place on baking sheet.
3 Combine pork and the rest
of the Mexico seasoning and
oil in the used bowl. Using your
hands, massage pork for 2 to
3 minutes. Marinate for at least
10 minutes.
#NN[QWPGGFKUƂXGKPITGFKGPVUCPFOKPWVGU
OCZVQYJKRWRC
VCUV[JGCNVJ[FKPPGT
Serves 4 to 5
Prep Time 10 to 15 minutes
Cooking Time 10 to 12 minutes
12 to 16 sprigs fresh rosemary, washed
and separated into smaller sprigs if
particularly full
600 to 700 grams large shrimp,
peeled, with tails left on
coarse sea salt and freshly ground
black pepper
200 grams zucchini, washed, sliced into
rounds and then into halves
300 grams cherry tomatoes, washed
and halved
3 tablespoons olive oil
1 Preheat oven to 375°F. Line a large
baking sheet with parchment paper,
if desired.
2 Place rosemary sprigs on the pan,
spreading them out. Top sprigs with
shrimp. Season with about ½ teaspoon
each salt and freshly ground black pepper.
Combine zucchini and tomatoes in a
large bowl. Add olive oil, and about
½ teaspoon each salt and freshly ground
black pepper. Toss to coat and place on
baking sheet.
4 Bake for 10 to 12 minutes, or until
shrimps turn pink and tomatoes shrivel
up a bit.
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
marinating time
Cooking Time 8 to 10 minutes
FOR THE MISO MARINADE
3 tablespoons white or red
miso paste
1 tablespoon brown sugar
4 tablespoons mirin
1 tablespoon grated ginger
juice from ½ orange
3 thick-cut (at least ½-inch-
thick) salmon steaks
rind from 1 orange
juice from ½ orange
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 thumb-size piece
ginger, julienned
300 grams squash, peeled and
VṎ˜Ìœ¦|³-inch-thick pieces
6 to 8 stalks bok choy, washed
and halved lengthwise
1 Make the miso marinade:
Mix all ingredients in a bowl.
www.yummy.ph
salmon steaks. Marinate in the
refrigerator for up to 8 hours.
2 Preheat oven to 350°F. Line a
large baking sheet with baking
paper, if desired.
3 Bring salmon to room
temperature and place on
baking sheet.
4 Make the vegetable marinade: 5 Bake in the preheated oven for
Mix all ingredients in a bowl. 8 to 10 minutes or until salmon
Add vegetables and toss to turns opaque, leaves of bok choy
coat. Arrange vegetables around brown and crisp up, and squash
salmon. Drizzle remaining becomes tender.
marinade over vegetables. 6 Serve immediately with rice.
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
SHRIMP 1 cup small shrimp, peeled
and deveined
CEVICHE AND 2 tablespoons lemon juice
3 tablespoons orange juice
AVOCADO ½ teaspoon lemon zest
½ teaspoon orange zest
CREAM 3 tablespoons chopped
cilantro (wansoy), plus extra
PASTA to garnish
£w˜}iÀV…ˆˆ­siling
Creamy avocado, vibrant pangsigang), minced
herbs, and fresh, sweet salt and pepper
shrimp ceviche make for a
pasta dish that’s as bright as 1 tablespoon sea salt
it is deeply satisfying. 400 grams pasta of choice
(we used rotelle)
Serves 4 to 6 ½ cup calamansi juice
Prep Time 10 minutes 2 tablespoons olive oil
Cooking Time 10 to 2 cloves garlic
15 minutes ½ cup fresh basil leaves
fresh from 3 ripe avocados
freshly ground black pepper
¦|³ cup chopped walnuts
6 tablespoons
Parmesan cheese
www.yummy.ph 45 July-August 2017
1 Make the ceviche 30 minutes
before serving time: Blanch
shrimp in a pot of boiling water
for about 30 seconds then
plunge in ice-cold water to
stop the cooking process. Drain
and mix with the remaining
ingredients. Set aside in
the refrigerator.
2 Bring a large pot of water to
a boil over high heat. Add sea
salt. Cook pasta according to
package directions or until al
dente. Drain pasta and reserve
½ cup pasta cooking water.
3 Meanwhile, blend calamansi
juice, olive oil, garlic, and basil
leaves in a blender or food
processor until well combined
and basil leaves are minced.
Add avocado, and season with
salt and pepper. Process until
creamy. Adjust seasoning to
taste. Transfer to a large bowl.
4 Toss in warm pasta, adding a
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.
PAGE
51

www.yummy.ph 46 July-August 2017

 PAGE
51

www.yummy.ph 47 July-August 2017


ASIAN
PEANUT
AND HONEY
PASTA
This bold take on the Italian
œœŽ
staple features some of the
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5GTXGU 4 to 5
Prep Time 10 minutes
%QQMKPI6KOG 10 to 15 minutes
1 tablespoon sea salt
{ää}À>“Ãë>}…iÌ̈˜ˆ
1½ to 2 tablespoons honey
2 tablespoons Japanese
soy sauce
1 teaspoon sesame oil
2 teaspoons calamansi juice
V…ˆˆy>ŽiÃœÀψVi`LˆÀ`½ÃiÞi
chilies (siling labuyo), to taste
1 Àˆ˜}>«œÌœvÜ>ÌiÀ̜>Lœˆ
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FOR THE DRESSING
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www.yummy.ph 48 July-August 2017
 PAGE
51

www.yummy.ph 49 July-August 2017


TOMATO
AND
BALSAMIC
PASTA
There isn’t a combination
more classic than tomatoes,
balsamic vinegar, and basil.
This dish features all three in
one tantalizing treat.
Serves 4 to 5
Prep Time 5 minutes
Cooking Time 10 minutes
1 tablespoon sea salt
400 grams spaghetti
½ cup balsamic vinegar
2 cloves garlic, minced
¼ cup extra virgin olive oil
freshly ground black pepper
300 grams cherry
tomatoes, halved
4 tablespoons fresh basil,
sliced thinly, plus more leaves
to garnish
shaved Parmesan cheese,
to serve
1 Bring a large pot of water to
a boil over high heat. Add salt.
Cook spaghetti according to
package directions or until
al dente.
2 Meanwhile, simmer vinegar
and garlic in a small saucepan
over medium-low heat until
reduced to half. Whisk in olive
oil. Season with salt and pepper.
Toss in tomatoes and basil.
3 Drain pasta and toss with
balsamic vinegar mixture.
Season with salt and pepper.
Garnish with basil leaves and
sprinkle with cheese. Serve
warm or at room temperature.
RICOTTA,
PRUNE, AND
OLIVE PASTA
If you adore dishes that are
sweet, salty, and totally rich,
then you’re going to fall head
over heels for this pasta dish.
Serves 4 to 5
Prep Time 5 minutes
Cooking Time 10 to 15 minutes
1 tablespoon sea salt
400 grams fusilli
1 cup prunes, sliced
3 tablespoons sliced
black olives
¼ cup olive oil
freshly ground black pepper
2 cups ricotta cheese
1 cup fresh arugula
½ cup freshly grated
Parmesan cheese
1 Bring a large pot of water
to a boil over high heat. Add
salt. Cook pasta according to
package directions or until
al dente.
2 Meanwhile, mix together
prunes, olives, and olive oil.
Season with salt and pepper.
3 Drain pasta and reserve ¼ cup
pasta cooking water. Add ricotta
cheese and prune mixture to hot
pasta; toss to combine. Roughly
tear arugula and toss into pasta.
Add pasta water if pasta is too
dry. Sprinkle Parmesan cheese
right before serving.
www.yummy.ph
SPAGHETTI
CARBONARA
Would you believe that true
carbonara is the original
no-cook pasta sauce? All you
need are hot pasta and a few
other ingredients to make this
Italian favorite.
Serves 2
Prep Time 5 minutes
Cooking Time 10 to 15 minutes
1 tablespoon sea salt
150 grams linguine
yolks from 2 large eggs
4 tablespoons grated
Parmesan cheese
2 to 3 tablespoons heavy
whipping cream
freshly ground black pepper
4 tablespoons diced bacon
1 tablespoon olive oil
1 clove garlic, minced
shredded Parmesan cheese
1 Bring a large pot of water
to a boil over high heat. Add
salt. Cook pasta according to
package directions or until
al dente.
2 Meanwhile, beat together egg
yolks, Parmesan cheese, and
heavy cream in a large bowl.
Season with salt and pepper.
Set aside.
3 About 5 minutes before pasta
is done cooking, sauté bacon in
olive oil in a pan over medium
heat. Add garlic and cook until it
changes color. Set aside.
4 Drain pasta and pour in egg
mixture. Toss quickly so the heat
of the pasta cooks the eggs.
Toss in bacon and garlic. Season
with salt and pepper, and top
with cheese. Serve immediately.
51 July-August 2017
SALMON
AND
LEMONY
YOGURT
PASTA
Tangy yogurt and lemon help
lift rich, salty smoked salmon
in this yummy pasta that’s a
little bit zesty and a whole
lot delicious.
Serves 4 to 5
Prep Time 10 minutes
Cooking Time 10 to 15 minutes
1 tablespoon sea salt
400 grams linguine
3 tablespoons butter
3 cloves garlic, minced
juice and zest from 1 lemon
2 cups Greek yogurt
150 to 200 grams smoked
salmon, cut into thin
bite-sized pieces
freshly groud black pepper
fresh dill or tarragon sprigs,
to garnish
6 tablespoons grated
Parmesan cheese
1 Bring a large pot of water
to a boil over high heat. Add
salt. Cook pasta according to
package directions or until
al dente.
2 Meanwhile, heat butter
in a pan over medium-high
heat. Sauté garlic until golden
brown. Add lemon juice and
zest. Remove from heat. Whisk
in Greek yogurt and salmon.
Season with salt and pepper.
3 Drain pasta and reserve
½ cup pasta cooking water. Toss
noodles with yogurt sauce. Add
reserved pasta water if pasta is
too thick or dry. Garnish with dill
or tarragon. Sprinkle cheese on
top. Serve immediately.
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
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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
Prep Time 5 minutes
Cooking Time 12 minutes
Hearty
Vegetable 2 tablespoons olive oil
1 cup sliced
and Bean Hungarian sausage
2 tablespoons chopped
Stew with white onions
Sausages 1 tablespoon chopped garlic
¼ cup sliced celery
1 bay leaf
1 teaspoon dried oregano
¼ cup cubed potatoes
1 (400-gram) can
Cozy up to a stew
whole tomatoes
that makes use
1 (400-gram) can peas and
of canned staples
carrots, drained and rinsed
sitting idly in your
½ cup canned pinto beans,
pantry. It’s so easy
drained and rinsed
to make!
www.yummy.ph 53 July-August 2017
1 teaspoon sugar
salt and pepper
basil leaves, to garnish
1 Heat olive oil in a pot over
high heat. Fry sausages until
browned, about 2 to 3 minutes.
2 Add onions, garlic, celery, bay
leaf, and oregano; sauté for 1 to
2 minutes.
3 Add potatoes and whole
tomatoes; lower heat and
bring to a slow boil. Crush
tomatoes using the back of a
wooden spoon.
4 Add peas, carrots, and pinto
beans; mix well. Simmer for 2 to
3 minutes.
5 Add ½ cup water if mixture is
too thick. Season to taste with
sugar, salt, and pepper. Garnish
with basil leaves. Serve hot.
 Serves 2 to 3
Prep Time 5 minutes
Cooking Time 6 to 8 minutes
1 tablespoon olive oil
2 tablespoons, chopped
red onions
1 tablespoon crushed garlic
1 teaspoon tomato paste
½ cup tomato sauce
2 tablespoons capers, drained
3 tablespoons sliced
black olives (rounds)
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!
1 (240-gram) bottle Spanish
sardines in oil
1 to 2 teaspoons sliced bird’s
eye chilies (siling labuyo)
salt and pepper
2 cups steamed white rice
1 Heat olive oil in a wok over
medium heat. Sauté onions,
garlic, and tomato paste for
2 to 3 minutes.
2 Add tomato sauce, capers,
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.
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.

Grilled Chicken
with Creamy
Mushroom
Sauce
Serves 4
Prep Time 5 minutes,
plus marinating time
Cooking Time 1 hour
4 chicken leg quarters
juice from ½ lemon
2 tablespoons olive oil
salt and pepper
chopped parsley, to garnish
FOR THE CREAMY
MUSHROOM SAUCE
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon chopped garlic
2 tablespoons chopped
white onions
1 (198-gram) can whole button
mushrooms, drained and
sliced in half
This recipe features a
versatile mushroom
sauce that you can
also pair with burger
patties, steak, and
pan-fried pork.
1 (298-gram) can condensed
cream of mushroom soup
salt and pepper
1 teaspoon fresh thyme leaves
2 teaspoons lemon juice
FOR THE ASPARAGUS
1 tablespoon olive oil
1 bunch asparagus
spears, washed
salt and pepper
1 Combine chicken, lemon
juice, olive oil, salt, and pepper
in a bowl. Marinate, covered, in
the refrigerator for 3 to 4 hours.
Bring to room temperature
10 minutes before cooking.
2 Heat a grill pan over medium-
high heat. Cook chicken for
12 to 15 minutes per side or
until completely cooked.
3 Make the creamy mushroom
sauce: Heat butter and olive oil
in a saucepan over medium
heat. Sauté garlic, onions,
and mushrooms.
4 Add mushroom soup and
½ cup water, mix well, and
simmer for 2 to 3 minutes.
Season to taste, add fresh thyme
leaves, and stir in lemon juice.
5 Make the asparagus: Heat
olive oil in a pan over medium-
high heat. Sauté asparagus
for 2 minutes. Season with
salt and pepper.
6 Serve grilled chicken with
creamy mushroom sauce
and asparagus.
Serves 4
Prep Time 5 minutes
Cooking Time 10 minutes
FOR THE SISIG
1 tablespoon canola oil
1½ tablespoons chopped
red onions
½ tablespoon chopped garlic
1½ teaspoons grated ginger
2 (150-gram) cans sisig
(we used Purefoods)
2 teaspoons vinegar
salt and pepper
4 taco shells
2 cups shredded lettuce
½ cup seeded and
chopped tomatoes
2 tablespoons chopped
red onions
¼ cup grated cheese
1 Make the sisig: Heat oil in a
pan over medium-high heat.
Sauté onions, garlic, and
ginger for 1 minute.
2 Add sisig and mix well. Pour
in vinegar and simmer for 1 to
2 minutes. Continue sautéing
for another 3 to 5 minutes or
until mixture dries up to your
desired consistency. Season
to taste with salt and pepper.
3 Place sisig mixture on the
bottom of each taco shell.
Top with lettuce, tomatoes,
red onions, and grated
cheese. Serve immediately.
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
Cooking Time 10 minutes
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon chopped garlic
2 tablespoons chopped
white onions
1 (184-gram) can tuna
chunks in water
1 cup canned cream-style corn
½ cup all-purpose cream
salt and pepper
2½ cups cooked fusilli pasta
Parmesan cheese, to serve
chopped parsley, to garnish
1 Heat butter and olive oil
in a pan over medium heat.
Sauté garlic, onions, and
tuna for 2 to 3 minutes.
2 Add corn and cream; mix
well then simmer for 1 to
2 minutes. Season to taste
with salt and pepper.
3 Pour sauce over cooked
pasta just before serving.
Top with Parmesan cheese
and garnish with parsley.
www.yummy.ph
Creamy
Corn and
Tuna Pasta
You’ll be surprised
by how easy and
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EQQMKPIVKOGOGCPU
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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

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
useful things like a stapler or a pair of
scissors don’t exactly make one’s heart
race, but they can’t really be discarded.
Kondo addresses this in her second book
Spark Joy saying, “Feelings of fascination,
excitement, or attraction are not the
only indications of joy. A simple design
that puts you at ease, a high degree of
functionality that makes life simpler, a
sense of rightness, or the recognition that
a possession is useful in our daily lives—
these, too, indicate joy.”
The KonMari Method stresses that
¿JXULQJRXWVWRUDJHRQO\FRPHVDIWHU\RX¶YH
¿QLVKHGSDULQJGRZQ\RXUWKLQJV6RRQFH
you’ve decided to declutter, don’t rush out
and buy storage bins before you even start.
<RXPLJKW¿QGWKDWWKH\¶UHFRPSOHWHO\
unnecessary, given all the newfound space
in your home after the purge.
In Spark Joy, Kondo gives more detailed
WLSVIRUGHFOXWWHULQJDQGRUJDQL]LQJVSHFL¿F
spaces, among them, the kitchen. Ready
to bring some of that KonMari brand of
joy into your cooking space? Read on for
Kondo’s pointers.
1 2
Start
somewhere
else.
Kondo warns, “Tidying your
NLWFKHQ¿UVWLVDVXUHZD\WR
fail.” She writes, “In a proper
tidying marathon, people
who don’t complete the
process of selecting the things
they love before working on
kitchen storage almost always
JLYHXSEHIRUHWKH\¿QLVK´
She explains that there are
so many subcategories under
kitchen komonoWKDW\RX¿UVW
have to hone your ability to
identify what brings you joy
(by starting with clothes, for
example). Otherwise, you’ll
¿QG\RXUVHOIRYHUZKHOPHG
and discouraged by the sheer
number of items you have
to purge.
Focus on cleanliness.
$W¿UVW.RQGRWKRXJKWWKHEHVWZD\WRDSSURDFK
storage in the kitchen was to keep things within easy
reach on the counter. However, she found that oil and
ZDWHUVSODWWHUHGHYHU\ZKHUHOHDYLQJDJUHDV\¿OPRYHU
the entire kitchen.
After observing chefs at work in professional kitchens
and seeing that they quickly wiped down everything
after use, she had an a-ha moment: “The focus was
not on ease of use, but on ease of cleaning.”
To her, this meant keeping everything in cabinets and
drawers. She admits that her clients’ cupboards are full
to bursting while counters are free of clutter, and that
they have to slide a frying pan out of storage when it’s
needed. But this isn’t seen as a hassle. “Oddly enough,
when you are in a kitchen that is easy to clean, one that
DOZD\VORRNVVSLFNDQGVSDQWKHH̆RUWRIUHPRYLQJ
things from the cupboard doesn’t seem stressful at
all,” she writes. She concedes that those with large
countertops can keep some things out in the open, as
long as the items are away from splashing oil or water.
Impossible, you say? Kondo says that half of her
clients are families with children, and are often doubtful
that they can clear up their counter space, but they
manage to do it anyway. As with all things, you can
succeed if you have the will to do it.

3
Tidy by
category.
Adhering to her principle
of tidying by category and
not by location, don’t just
go sorting through your
kitchen, cabinet by cabinet.
Kondo divides the kitchen
komono into three main
categories: implements for
eating, cooking tools, and
food. She says you should
empty your storage spaces,
line everything up by
category, then start sorting.
Once you’ve decided which
items to keep, store them
together by category. Her
WLSVIRUVSHFL¿FFDWHJRULHV really bring you any joy?)
DISHWARE
KONMARI METHOD: Unpack
from bulky cardboard boxes and
use your elegant dinnerware
instead of saving them
for special occasions.
BONUS MARIE KONDO
WISDOM: “The real waste is
insisting that it would be a waste to
use beautiful gift sets. So make up
your mind, once and for all: Either
use those dishes proudly or get rid
of them.”
CUTLERY
KONMARI METHOD: Place
them upright in canisters (ideal
for kitchens without drawers)
œÀ>Þ̅i“y>̈˜>`À>ÜiÀ°
BONUS MARIE KONDO
WISDOM: “Next to your food
and your toothbrush, cutlery is
the only other thing that enters
your mouth.”
PLACEMATS,
COASTERS, NAPKIN
RINGS, TEA TOWELS
KONMARI METHOD: Cloth
items like kitchen towels should
be folded into a neat rectangle
and stored upright. Placemats,
depending on the material, can
be folded, rolled, or stacked.
Pretty napkin rings can be lined
up in a drawer.
BONUS MARIE KONDO
WISDOM: “Placemats, tea mats,
coasters, and chopstick holders—
they may not be essential, but
they greatly enrich mealtime.
If you have some, don’t waste
them. Use them every day.”
COOKING UTENSILS
KONMARI METHOD: Put them
upright in a tall container or jug
and place in the cupboard, or
store them lying down.
BONUS MARIE KONDO
WISDOM: “I also make it a rule to
hang cooking utensils only where
they won’t be splattered with oil,
which may be why, so far, none of
my clients have hung any of them.”
COOKING VESSELS
KONMARI METHOD:
Stack those with the same
shape inside each other.
COOKING APPLIANCES
KONMARI METHOD: Seldom-
used items (hello, fondue set) go
in harder-to-reach areas like the
top shelf. The rest can go in an
accessible area in a cabinet.
FOOD STORAGE
CONTAINERS
KONMARI METHOD: Count
everything you have—even the
containers in the fridge—and think
about how many you actually need.
Stack those that are stackable and
store lids upright. (P.S. Do those ice
cream tubs and takeout containers
BAKING SUPPLIES
KONMARI METHOD: If you don’t
bake very often, don’t just dump
the items in a plastic bag. Stack
cake pans and put them on a shelf,
or put baking implements in a box.
DISPOSABLES
KONMARI METHOD: Paper
plates, cups, and napkins are
usually used as a set, so it’s okay
to store them together in a box.
Resist the urge to keep stuff (like
plastic utensils that come with
delivered food) just because
they’re free.
BONUS MARIE KONDO
WISDOM: “Whether disposable
chopsticks or spoons that come
with a cup of ice cream, decide how
many you really need and make up
your mind to chuck the rest.”
PLASTIC BAGS
KONMARI METHOD: Calculate
how many you’ve used in the last
three months and keep just what
ޜÕ˜ii`LÞy>ÌÌi˜ˆ˜}̅i“]
folding them in neat rectangles,
and storing them upright in a small
container. (Note: A shoebox is way
too big.) This can also apply to
reusable shopping bags.
SMALL KITCHEN
KOMONO
KONMARI METHOD:
Corkscrews, skewers, and the
like can be stored in a drawer.
Use empty boxes or containers
as dividers to keep them from
rolling around.
KITCHEN CONSUMABLES
KONMARI METHOD: Store
aluminum foil, plastic wrap, and
paper towels in the cupboard or
pantry, upright under the sink,
or mounted on the inside of a
cabinet door. Take boxed items
(like zip-top bags) out of their
boxes and store together to
save space.
KITCHEN CLEANING
EQUIPMENT
KONMARI METHOD: Surprise,
surprise—even dishwashing
liquids and sponges are to be
stored out of sight. But make
sure sponges are completely dry!
BONUS MARIE KONDO
WISDOM: “It’s important to
avoid keeping anything around
the sink or on the counter that
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.
in a way that allows you
to see everything when
³7KHIULGJH«LVWKHRQHH[FHSWLRQ
WRWKHUXOHRIUHPRYLQJHYHU\LWHP
you look at your pantry
WRFKHFNLW´VD\V.RQGR7KURZ
VKHOI,I\RXZLVK
out expired items, and group small
WUDQVIHUGULHGJRRGVWR
packets together in a container.
XQLIRUPFDQLVWHUVIRUD
She recommends leaving about
more pleasing look.
SHUFHQWRIWKHUHIULJHUDWRU
HPSW\VR\RXKDYHVSDFHIRU
OHIWRYHUVDQGIRRGJLIWV
www.yummy.ph
make the time spent in your kitchen
much more enjoyable.
Ultimately, it’s really about keeping
the things that matter and make
sense to you, and that make cooking
DSOHDVXUH$V.RQGRVD\V³:KDW
,KRSH\RXZLOODLPIRULVDNLWFKHQ
ZKHUH\RXIHHOKDSS\MXVWFRRNLQJ
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EUDQGRIMR\´
63 July-August 2017
Think about the
kitchen as a whole.
Consider all the available built-
in storage: cabinets above and
below the counter and sink.
Fill up the large, empty spaces
underneath the sink
DQGFRXQWHUV¿UVW
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\
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


QUICK
QUESTIONS
œÚĻÖÖ±À6±ù
WE ASKED LEO A COUPLE
OF RAPID-FIRE QUESTIONS
TO GET TO KNOW HIM
EVEN MORE.
WHAT FIVE INGREDIENTS
CAN WE FIND IN YOUR
FRIDGE NOW?
½Ûi}œÌi}}Ã]`iw˜ˆÌiÞ°
I’ve got butter, cream,
L>Vœ˜]>˜`Ã>ÕÃ>}iðÌ
ˆÃ˜½ÌÛiÀÞ…i>Ì…ވÈ̶
WHAT’S YOUR
GUILTY PLEASURE?
…œVœ>Ìið
WHAT’S YOUR FAVORITE
THING TO COOK
ON WEEKENDS?
>ÀLiVÕi°
WHAT’S YOUR FAVORITE
PINOY DISH?
I love dinuguan°Ƃ˜`>Ã
for vegetables, I love
pinakbet°>“œV>˜œ
>vÌiÀ>°
œœŽœÛiÀœÜ…i>Ì]Ã̈ÀÀˆ˜}
in Auckland, Azon, which serves
modern Filipino food with a dash
RI.LZLÀDLU³,¶PQRZUXQQLQJD
Opposite page, clockwise
from left: Leo at a cooking
demonstration in Christchurch
"ģ÷ë6±÷ĠĬãÚĻ˜Ö±ð
Rice milk panna
cotta, mango jelly,
and tablea sauce
Serves 4
FOR THE RICE MILK PANNA COTTA
ÓVÕ«ÃÀˆVi“ˆŽ­Ãiï«LiœÜ®
½ cup sugar
£Ìi>뜜˜Û>˜ˆ>iÝÌÀ>VÌ
£Ì>Li뜜˜՘y>ۜÀi`}i>̈˜
FOR THE MANGO JELLY
£VÕ«“>˜}œÕˆVi
£Ì>Li뜜˜calamansiÕˆVi
ÓÌ>Li뜜˜ÃÃÕ}>À
ÓÌi>뜜˜Ã՘y>ۜÀi`}i>̈˜
FOR THE TABLEA SAUCE
½ cup grated tablea
½ cup sugar
ÎÌ>Li뜜˜ÃLÕÌÌiÀ]
VṎ˜ÌœÓ>«ˆiViÃ
Àˆ«i“>˜}œVÕLiÃ]̜ÃiÀÛi
1>Ži̅iÀˆVi“ˆŽ«>˜˜>VœÌÌ>\ˆÝ
̜}i̅iÀÀˆVi“ˆŽ]ÃÕ}>À]>˜`Û>˜ˆ>ˆ˜>
Ã>ÕVi«>˜œÛiÀœÜ…i>Ì°-«Àˆ˜Žiˆ˜}i>̈˜
«œÜ`iÀ>˜`LÀˆ˜}̜>ȓ“iÀ°-ÌÀ>ˆ˜
“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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LœÜÃ°,ivÀˆ}iÀ>Ìi՘̈ÃiÌ°
3"˜Vi“>˜}œiÞˆÃV…ˆi`>˜`ÃiÌ]̜«
܈̅«>˜˜>VœÌÌ>“ˆÝÌÕÀi>˜`ÀivÀˆ}iÀ>Ìi
>}>ˆ˜՘̈Vœ“«iÌiÞÃiÌ°
4>Ži̅itableaÃ>ÕVi\ˆÝ̜}i̅iÀ
V…œVœ>Ìi>˜`¦|³VÕ«Ü>ÌiÀˆ˜>…i>ÛÞ
Ã>ÕVi«>˜°
Vœ˜ÃÌ>˜ÌÞ]՘̈V…œVœ>Ìi…>ÓiÌi`°
Ƃ``ÃÕ}>À>˜`VœœŽ՘̈`ˆÃ܏Ûi`°
,i“œÛivÀœ“…i>Ì>˜`Ã̈Àˆ˜LÕÌÌiÀ՘̈
“iÌi`>˜`ÜiLi˜`i`°-iÌ>È`i՘̈
Ài>`Þ̜ÃiÀÛi°
5/œÃiÀÛi]ÌÕÀ˜i>V…«>˜˜>VœÌÌ>œÕÌ
restaurant as both co-owner and
KHDGFKHI,W¶VTXLWHIXQQ\KRZOLIH
OHDGV\RXWRSODFHV´
With time on MasterChef under
/HR¶VEHOWDQGDQXQDEDVKHGO\
Filipino restaurant in tow, it looks
OLNHWKLVFRRNKDVDEULJKWIXWXUH
DKHDGRIKLP7KHSUHVVXUHPD\
EHKLJKEXW/HRGRHVQ¶WVHHPDW
DOOID]HG
³:H¶UHWDNLQJLWRQHVWHSDWD
WLPH´KHVD\V³:H¶UHUHDOO\MXVW
IRFXVLQJRQWKHRQHUHVWDXUDQW
,ILWZRUNVRXWWKHUHDOJRDOLV
WRPD\EHRSHQDUHVWDXUDQWLQ
$XVWUDOLD:KRNQRZV"´
after landing at second place in
the MasterChef New Zealand
competition. Young Leo with the
wÀÃÌ«iÀܘ̜Ìi>V……ˆ“…œÜ̜
cook, his lola. The MasterChef
New Zealand top ten contestants
̜}i̅iÀ>Ì̅iw˜>Ã°This page,
from top: Leo together with his
veterinary medicine classmates
in U.P. Los Baños. Leo taking in
the sunshine in New Zealand. Leo
>˜`viœÜVœ“«ï̈œ˜w˜>ˆÃÌ/ˆ“
during an elimination challenge.
www.yummy.ph 67 July-August 2017
œ˜Ìœ>`iÃÃiÀÌ«>Ìi°Àˆââitablea sauce
œ˜̜«>˜`ÃiÀÛi܈̅“>˜}œið
TO MAKE RICE
MILK AT HOME,
all you need to do is
double or triple the amount
of water you use when
cooking rice. Take the
liquid halfway through the
cooking process, when the
water has become sticky.
 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)
THUMBS UP Made
Nice plans to update
their menu thrice a
year, which means
every return trip
promises a new
dining experience.
While that takes you back to your childhood,
the Fig offers a more grown-up alternative
with its notes of strong Gorgonzola.
Made Nice Supper Club might have
captured the media’s attention thanks to its
young lineup of New York-educated talents,
but this is not merely a crew of millennials
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
after her father, and is chock-full of
family stories. The space, designed by
Space Encounters, might as well be a
room in their home.
Her dad gets another namesake
in Nono’s superb fried chicken. It’s
impressively made without brining,
which just goes to show how much
Baba understands her ingredients.
Her mom, on the other hand, is
represented by a strawberry cake.
Most of the dishes on the menu
trigger Baba’s family memories:
Wonton triangles stuffed with
mozzarella recall her favorite cheese
sticks, while the Oriental Shrimp Salad
reminds her of a shrimp snack she
used to enjoy in San Francisco; the
restaurant’s breads—burger buns,
dinner rolls, and crusty loaves—are
made by her brother-in-law, ace baker
Richie Manapat.
Baba was careful to develop only
dishes that everyone would surely love
and keep coming back to. Nothing
is completely unfamiliar, and she
adds only small twists that one could
consider improvements rather than Nono’s
revisions: balsamic vinegar in her Fried Chicken
adobo>˜`ÌÀÕvyiˆ˜…iÀ>««ïâiÀð
Whatever other tweaks she comes up
with won’t change the fact that this is Nono’s is at Level 1, Phase 1B, U.P. Town Center,
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
trip if only for its reverence for the kaiseki
ÌÀ>`ˆÌˆœ˜°9œÕ½w˜`V…iv,ޜ…iˆ>Ü>“œÌœ]
who moved to Manila after the tsunami in
2011, at the helm. A Japanese version of a
`i}ÕÃÌ>̈œ˜“i˜Õ]>“i>>Ìޜ‡/œVœ“iÃ
in multiple courses in manageable portions,
with each dish introducing your palate to
the next.
Chef Carlo Miguel may have just recently
opened this burger joint, but many are already
claiming Boutique Burger Kitchen to be
Manila’s best. The chef, of Draft Gastropub
and Black Olive Cerveceria fame, combines
Angus and Wagyu to create the optimum
burger patty. That powerful disc of meat is
then complemented by soft but sturdy bread
inspired by Hokkaido milk buns. Yum.
RJ Galang and his mom have been peddling
baked goods for decades. The special “E”
at the end of their company name refers
to his mom Eleanor who has been baking
professionally since 1975. Famous for their
cheese cupcakes, the home-based service
eventually opened $CMGTð%CHÅ and they’re
quickly becoming famous for their takes on
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

OLD-FASHIONED
Before the blender and the
food processor, there was the
mortar and pestle. Known
as almirez in Filipino, this
multipurpose kitchen accessory
predates many modern tools
and appliances, and is used
all over the world. The mortar
refers to the bowl while the
pestle is the blunt tool used to
process ingredients, whether
MORTAR they’re dry spices or fresh
herbs. From east to west,
& PESTLE cooks and chefs around the
world are bound to sing the
We’re going back
praises of this ancient wonder.
to basics and
shining a spotlight
on one of the classic
kitchen tools.
MATERIAL MATTERS
The mortar and pestle comes
in various shapes, sizes, and HEAVY-DUTY AND
materials, and it pays to MULTIPURPOSE
know exactly what you need. The best thing about this
Wooden models are very light nifty tool is that it can do
and easy to manage, but tend so many things and doesn’t
to absorb oils and smells, even require electricity. You
and therefore need more can grind dry whole spices
thorough cleaning after use. (think coriander, cumin, and
Marble models have a good fennel seeds); you can make
weight to them and tend to be rustic-style pesto by mashing
much smoother; while stone together herbs, nuts, garlic,
“œ`iÃ…>Ûi>“œÀi`iw˜i` and oil; you can even crush
sandpaper-like texture that
makes them better for grinding
canned tomatoes to make a
chunky tomato sauce—the
dry ingredients. For those who
won’t be using a mortar and
possibilities are endless.
pestle to make big batches of
pesto, a small ceramic version
will do the trick; it’ll save space
and has a good balance of heft
and maneuverability.

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

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

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

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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˜>
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Vœ“«iÌiÞ`Àˆi`°iÌVœœVœ“«iÌiÞ
“ˆÝÌÕÀiˆ˜Ìœ«>Ì̈iðÀÞ̅i“ˆ˜>ˆ}…̏Þ wings are so much
LivœÀiÃiÀۈ˜}܈̅ޜÕÀv>ۜÀˆÌi`ˆ«°
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՘̈}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
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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
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Quesadilla craze

6
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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
̅iޜŽˆÃÃ̈ܜLLÞ°-i>ܘ܈̅Vœ>ÀÃi
Ã>Ì>˜`vÀiŏÞVÀ>VŽi`L>VŽ«i««iÀ°
-iÀÛiˆ““i`ˆ>ÌiÞ܈̜̅>ÃÌ°
4
Fruity crisp
/…ˆÃÌ>Žiœ˜vÀՈÌVÀՓLiˆÃ>
µÕˆVŽ˜œ‡L>ŽiÌÀi>Ì°
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Àˆ«ivÀՈÌœvޜÕÀV…œˆVi­ÜiˆŽi>««iÃ]
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“i`ˆÕ“yœÕÀ̜À̈>Ã>˜`w…>vœvi>V…
one with grated cheddar cheese and any
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Your toast
7
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Pop goes the popcorn
10 /Ài>ÌޜÕÀÃiv̜>˜ˆ}…Ì
in to watch your favorite
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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
73 Green Olive and
Anchovy Tapenade
58 Sisig Tacos
Sandwiches
30 Asian Meatball and Cilantro
Slaw Rolls
31 Citrusy Tuna-Chickpea
Pita Pockets
52 Grilled Pork Open-
faced Sandwiches
Salads and Vegetables
80 Chicken and Parmesan Salad
81 Grape and Blue Cheese Salad
53 Hearty Vegetable and Bean
Stew with Sausage
34 Roasted Caesar Salad
Meat and Poultry
30 Asian Meatball and Cilantro
Slaw Rolls
9 Asian-style Chicken
Noodle Salad
13 Bacon-wrapped
Sausage Barbecue
25 Chicken Cutlet with Fried Rice
41 Fajita Tray Bake
directory
Your guide to the shopping and dining establishments featured in this issue
Supermarkets
The Landmark Supermarket
Makati Avenue corner Palm Drive,
Ayala Center, Makati (tel. no.:
810-9990); TriNoMa, EDSA corner
Mindanao Avenue Extension,
Quezon City (tel. no.: 922-9990)
Rustan’s Supermarket
For a list of all branches,
see www.rustansfresh.com.
SM Supermarket
For a list of all branches,
see www.smmarkets.ph.
35 Garlic Chicken in Parcels
57 Grilled Chicken with Creamy
Mushroom Sauce
52 Grilled Pork Open-
faced Sandwiches
40 Pesto Chicken, Mushrooms,
and Potatoes
23 Quick Pork Stir-fry
29 Tangy Grilled Chicken
Skewers with Garlic-
Calamansi Spinach
Fish and Seafood
36 Cheesy Baked Salmon
31 Citrusy Tuna-Chickpea
Pita Pockets
59 Creamy Corn and Tuna Pasta
43 Miso-glazed Orange-Ginger
Salmon with Squash and
Bok Choy
28 Peppered Shrimp and
Sesame Noodles
42 Rosemary Shrimp, Zucchini,
and Tomatoes
45 Shrimp Ceviche and Avocado
Cream Pasta
54 Spicy Sardine Rice Bowl
27 Thai-style Green Curry
Fish Cakes
Restaurants
$CMGTð%CHÅ
3 Brixton Street, Kapitolyo, Pasig
City (mobile no.: 0917-8421123)
Boutique Burger Kitchen
The Fort Strip, 28th Street corner
7th Avenue, Bonifacio Global
City, Taguig City (mobile no.:
0917-8934913)
Kyo-to
G/F 119 C. Palanca Jr. Street,
Legazpi Village, Makati City
(tel. no.: 805-7743)
www.yummy.ph
Noodles and Rice
48 Asian Peanut and
Honey Pasta
9 Asian-style Chicken
Noodle Salad
25 Chicken Cutlet with Fried Rice
59 Creamy Corn and Tuna Pasta
28 Peppered Shrimp and
Sesame Noodles
51 Ricotta, Prune, and
Olive Pasta
51 Salmon and Yogurt Pasta
45 Shrimp Ceviche and Avocado
Cream Pasta
22 Spaghetti Aglio, Olio,
e Broccoli Breads
51 Spaghetti Carbonara £ä Ƃ««i>˜`7>˜ÕÌÕvw˜Ã
55 Spam and Kimchi Fried Rice 10 Cheddar and Paprika
50 Tomato and Balsamic Pasta Soda Bread
10 Corn and Pimiento Loaf
Desserts
24 Brown Butter Chocolate Others
Chip Cookies 39 Cajun Shrimp and Sausage
77 Crepe Cake 80 Creamy Dressing Base
56 Peaches and Cream 75 Fruit Jams
Refrigerator Cake 11 Manila Negroni
67 Rice Milk Panna Cotta, Mango 79 Spinach, Ham, and
Jelly, and Tablea Sauce Corn Strata
36 Strawberry S’more Bites 81 Vinaigrette Base
Others Filip+Inna
33Point3 Exports Inc. For more information,
For more information, ۈÈÌÜÜÜ°wˆ«ˆ˜˜>°Vœ“°
visit www.33point3.com.
National Book Store
Aphro Living For a list of all branches,
G/F The Alley at Karrivin, Karrivin see www.nationalbookstore.com.
Plaza, 2316 Don Chino Roces
Avenue Extension, Makati City SouMak
(mobile no.: 0918-8992698) 101 Bormaheco Condominium,
1046 Metropolitan Avenue,
ELMS Accessoria Makati City (tel. no.: 896-4266)
For more information, contact
tel. no. 722-9544 or mobile
no. 0918-6306145, or email
elmsaccessoria@yahoo.com.
83 July-August 2017

KRCreates
THE PERSON:
Karina Reyes
THE PRODUCT:
Homemade fresh pasta in
Û>ÀˆœÕÃy>ۜÀÃ
KRCreates is available directly
from @KRCreates on Instagram,
through karina7178@gmail.com, or
via 0920-9388433; for pickup from
The Green Company (Quezon City
and Pasig), ECHOstore (Makati
and BGC), and Real Food (Molito
Complex, Alabang).
www.yummy.ph 84 July-August 2017
HER STORY: “It happened by
accident,” Karina Reyes softly
chuckles. “My daughter Kai loves to
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
to make fresh pasta, I decided to try
adding malunggay to it.”
Karina added the nutritious
puréed leaves to her dough as an
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
beams, “Kai still loves to eat her
pasta plain, or with just some salt and
butter. And she says to me, ‘I’m so
lucky to be able to live here where
I can have pasta like this every day!’”