Yummy - April 2017

Your step-by-step guide to barbecuing at home
EASY MEALS EVERY DAY APRIL 2017
GRILL
IT GOOD
NEW TAKES ON
THE IHAW CLASSICS
SEAFOOD
FIESTA
FISH, SHRIMP, CRAB,
AND CLAM RECIPES
FOR THE SEASON
THE
FRESHEST
FRUIT
COOL BITES TO
9 771 908 5 86002
BEAT THE HEAT

ISSN 1908-5869
WEEKEND
04
Gr 9)
MARKET FUN ille
d Se
afo e (p
ag
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CHECK OUT MANILA’S od P a uc
latte nsi S
BEST FOOD FAIRS r with Atsuete-Calama
PHOTOGRAPHY: PATRICK MARTIRES (COVER), ALDWIN ASPILLERA. FOOD STYLING
(COVER): RACHELLE SANTOS. PROP STYLING: PAULYNN AFABLE (COVER),
KAY ISABEDRA. ART DIRECTION: JON TOLENTINO (COVER).
36
Updated
ihaw classics
44
fresh fruit
Desserts with
48
Seafood
dishes for Lent
54
A primer for
smoking meat
60
Manila’s best
Contents
APRIL 2017
weekend markets
42 A good match!
Pair your grilled dishes with
these sides
44 Fresh and light

Celebrate the season’s
bounty of fruit with these
sweet treats
48 From the sea

Complete your summer
feast with the freshest
seafood catch
54 Smoke signals
i>ÀiÛiÀÞÌ }Ì iÀiÃÌ
know about smoking meats
at home
60 To market, to market!
Beef and Make your way to
Balsamic the metro’s best
Portobello
weekend markets
Burgers
(page 40)
Restaurants
67 Yayoi
69 Mighty Quinn’s
Barbecue
70 Dish
Everyday Recipes Yummy Lessons

71 Ingredient Spotlight
18 Healthy Approach
Heirloom radishes
Marie Gonzalez’s
Pad Thai for One
73 Learn To…
ÕÌÌiÀyÞ«ÀÜÌ
Yummy Ideas 19 Family Kitchen
Joey de Larrazabal-Blanco’s Jun Jun de Guzman
7 A summer citrus salad,
Shrimp and Cherry
no-cook bites, eco-friendly Tomato Sauté 74 Master This!
kitchen products, the Aileen Anastacio’s Potato
iÜiÃÌw`ÃÌÜ] 20 The Sweet Stuff Gnocchi with Burnt Butter
and more! Carmela Villegas-Agosta’s and Sage Sauce
50 Yummy
Shopping
Mini Mango Walnut Torte
21 Biz Whiz
76 Amazing Appliance
Bullet blender
13 Must-buy! Sharlene Tan’s Arugula and
ÀÜÌ½ÃÛi}iÌ>Li] Sausage Spaghetti 77 In the Kid-chen
herb, and garden kits Mango-Strawberry and
23 Weekday Cooking Milo-Wafer Popsicles
14 Grocery Grab One shopping bag for
Coconut products wÛiÎäÕÌii>Ã 78 10 Ideas
>ÕyÜiÀ
15 Pantry Basics 29 Weekend Entertaining
Halo-halo ingredients Aloha! Departments
5 Letter From the Editor
16 What’s in Your Cart Features 6 Meet Our Friends
Asia’s Best Female Chefs: 36 Grill greats 79 Recipe Index
Margarita Forés, Vicky Lau, Make inihaw classics that 79 Directory
Lanshu Chen, and much more exciting with 80 Making It
these updated recipes Epic’s
31
-}ÛÃ>Û>
Nothing beats pork
belly. Juicy, tender,
Our family loves grilling all types of food,
and with a bit of
but my favorite is inihaw na liempo. I like
crunch—this is
to pair it with inihaw na talong seasoned
pork heaven!
with soy sauce, and serve it with a cup (or
—Clifford Olanday
two) of steaming white rice. It’s a meal
best eaten with my bare hands!
Editor in Chief Paulynn Chang Afable —Jensine Q Bolinao
Art Director Jon Tolentino
Managing Editor Anna Felipe
Associate Editor Idge Mendiola
Editorial Assistant Chino L. Cruz
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I love inihaw na pusit! It becomes a 1500, Philippines. Tel. no.:
festive dish when stuffed with minced (632) 451-8888.
pork and quail eggs, instead of the
usual tomato-and-onion combo.
—Faith Gazmin
Summer’s here!
Here at the Yummy HQ, as the temperature rises, so does our craving
for beach-ready food: mouthwatering burgers, barbecued meats, grilled
seafood, cold potato salad, fruity shakes.
Our managing editor Anna hankers for halo-halo: “My mom would treat Fresh
me and my sister to halo-halo to welcome the summer—it was a tradition.” and light
(page 44)
Editorial assistant Chino can’t resist soft-serve ice cream: “There’s nothing
quite like a good swirl of smooth, frosty goodness to get me going in the
heat.” For Idge, our associate editor, pops are tops: “I remember making
buko and chocolate popsies when I was a kid and enjoying them with my
VÕÃÃÜ iÃÜ}>L}y>Ì>Li«t»ƂÃvÀi]V>½ÌÃÌ«
thinking about the lazy days spent at my lola’s house along the beach in Iba,
Zambales, feasting on the freshest seafood and the sweetest mangoes.
And so as we celebrate our fond summer memories, we bring you our
biggest summer issue yet. We’ll teach you new twists on your grilled
favorites—think inihaw na liempo, panga, and manok (page 36). We’ll treat
ÞÕÌ>Ãi>v`vi>ÃÌÜÌ «À>ÜÃ]VÀ>L]ÕÃÃiÃ]>`wÃ Ì iiÕ«
(page 48)—perfect if you’re abstaining from meat this season. We’ll cool you
down with fruity treats that involve watermelons and pineapples, sorbets
and frozen pies (page 44). We’ll show you how to smoke meat like a pro
(page 54) so that you can whip up the best barbecues in town and impress
everyone with your mad cooking skills. And if you can’t be bothered to cook
at all in this heat, we’ll point you to the weekend markets that offer the best
bites in the metro (page 60).
->ÀiÞÕÀi>`ÞvÀÃÕiÀÞiÌ¶7iìwÌiÞ>Àit
Smoke
Paulynn Chang Afable signals
MAKEUP: ARA FERNANDO. SHOT ON LOCATION AT PIO’S KITCHEN.
Editor in chief (page 54)

paulynn@yummy.ph
From
the sea
P.S. As the summer season begins, we at Summit Media are also ushering in (page 48)
PHOTOGRAPHY: PATRICK MARTIRES (PORTRAIT).
a new era. We’ve just launched a brand new logo featuring a triangle that
symbolizes our constant drive to stay at the top and to achieve excellence in
everything that we do as the leading multiplatform lifestyle media company
in the Philippines. Thank you for your support throughout the years and we
vÀÜ>À`ÌÌ Ã>ÜiÃiiÜÕÀiÞÜÌ ÞÕt
facebook.com/
Find us online yummymagazine
@yummyph @yummyph
www.yummy.ph 5 April 2017

Meet our friends
KAI HUANG, KAY ISABEDRA,

photographer JOEY BLANCO, stylist
blogger and Yummy columnist
In this issue, I…photographed Yummy In this issue, I…did the food and prop
columnist Joey Blanco at the Salcedo In this issue, I…shared my tips for styling for the feature on refreshing
>ÀiÌvÀÌ ivi>ÌÕÀiÜiii` >Û}>Ì}Þv>ÛÀÌiÜiii`>ÀiÌ] summer desserts (“Fresh and light” on
>ÀiÌÃº/>ÀiÌ]Ì>ÀiÌt» Ì i->Vi` ÕÌÞ>ÀiÌº/ page 44).
«>}iÈä®° >ÀiÌ]Ì>ÀiÌt»«>}iÈä®° The best part about that assignment
The best part about that assignment The best part about that assignment was…getting to taste all the desserts
was…discovering new stalls with lots of was…Ì>}ÞÌi>ÌÌ i>ÀiÌ] and meeting new people who have so
food products and produce. ÌÕÃÌ«V}ÕÌÌiÃvÀÕÀv>Þ much passion for food and innovation.
On hot summer days, I like cooling off ÌV iLÕÌ>ÃV iV}ÕÌÜ >Ì½Ã On hot summer days, I like cooling
with…ViVÀi>pÌ½ÃÃ«i>`ÞÕÞ° iÜ]V >ÌÌ}ÜÌ «ÕÀÛiÞÀÃ]>` off with…a trip to the beach!
The most memorable seafood dish just being amongst the products and The best seafood dish I’ve had
I’ve had is…vÀiÃ }Ài`wÃ Ì >Ì>Ìi «À`ÕVi°ÌÜ>ÃÃÕ«iÀvÕÌ>}Ì i lately is…ìwÌiÞ]>ÀÕvÕÕ½Ã>
on-board a bangka while on vacation Yummy team around and showing them ÌÞ>ÌÀV i`ÞÃÌiÀ®°Ì½Ãiv
À]*>>Ü>°ÌÜ>ÃV>Õ} Ì>` my favorites! the freshest and juiciest oyster dishes
Vi`À} ÌÌ i>`Ì iÀit On hot summer days, I like cooling ½ÛiiÛiÀÌ>ÃÌi`°Ì½ÃÌ««i`ÜÌ >
My top plan to enjoy summer is… off with…V i`vÀÕÌÃi>}iÃ] mayonnaise-based sauce and torched
Ì «ivÕÞÛÃÌ/>«i>}>>ì>Ì suha]>`kaimito. Our tropical fruits are Ì«iÀviVÌ°Ì½ÃÌìvÀt
some more! >ÃÌÃvÕÞÃÜiiÌ]>`Ü ii>Ìi My top plan to enjoy summer is…
A dream food destination I hope V`]Ì iÞÌ>ÃÌiiÕÝÕÀÕÃìÃÃiÀÌÃ° ÌÛÃÌ>1ÀivÌiLiV>ÕÃi
to visit soon is…>«>°ÕÃÌÃ>Ü> My favorite seafood dish is…Royal ÀiViÌÞ}ÌÌÃÕÀw}°
episode of Chef’s Table that featured Ƃ«> >«]>L>i`wÃ `Ã Ì >ÌÞ A dream food destination I hope to
Û>,>i]Ã½ìwÌiÞ«>}Ì >iÃÜÌ Ì>ÌÃ>ÕVi>` visit soon is…"Ã>>°½Ûi i>À`}`
}L>VÌ>«>ÌÌÀÞÀiìÃ° >Þ>Ãi°ƂÃ]}``tinapa and things about the city—about it being
daing na banguspÌ iÞ½ÀiÌ iLiÃÌt one of the best food destinations
No one likes spending time in a hot in the world—and it would be
kitchen on a hot summer day. My top an awesome experience to taste
trick to putting food on the table authentic Japanese cuisine.
fast is…ÌVÌ iÛi°Ì>ÜÃ
ÞÕÌÃ«iìÃÃÌiÌ iÌV i
LiV>ÕÃiÌ iv`ÕÃÌÌ>iÃV>Àiv
ÌÃiv°9Õ`½Ì >ÛiÌÃ«i`Ìi
bent over a hot stove.
The dream food destinations I hope
to visit soon are…the coastal towns of
Ì>Þ°ÜÕ`ÛiÌi>ÌÃ>Ãi>Ãì
ÀiÃÌ>ÕÀ>ÌÃ>`Û>ìÌ iÀÌV iÃvÀ
a lesson or two! A bigger dream would
be to spend a year traveling around
China and learn regional cuisines from
old masters.

Yummy
ideas
Sunny Citrus Salad

MAKE THE DRESSING:
Whisk together ½ cup
extra virgin olive oil,
¼ cup fresh orange
or lemon juice,
1 tablespoon Dijon
mustard, sea salt, and
Oranges freshly ground black

pepper in a bowl
until well combined.
Set aside.
and ASSEMBLE THE SALAD:

Arrange 4 navel oranges
(peeled and sliced into
sunshine rounds) on a large

RECIPE AND STYLING: CHINO L. CRUZ.
salad plate. Top with

PHOTOGRAPHY: ALDWIN ASPILLERA.
1 tablespoon fresh dill

leaves, ¼ cup pistachios
(chopped and toasted),
1 small red onion
(sliced thinly), prepared
Start your summer dressing, and a pinch of
barbecues on a high note sea salt. Serve chilled
or at room temperature
with this refreshing and with extra dressing on
easy-to-make citrus salad! the side. Serves 4.
www.yummy.ph
7 April 2017
OH NOODLES
Zucchini Noodles with Fresh Tomato Sauce
1Ã}>Ã«À>âiÀ]>ì]ÀÃ >À«vi]ÃViNCTIG
\WEEJKPKUÌ}Ã«>} iÌÌiÃÌÀ«Ã°*>Vi>>À}i
ÃiÀÛ}LÜ>`ÃiÌ>Ãì° Li ON LCTVQOCVQ
RCUUCVCUCWEG, ENQXGICTNKEV ««i`wiÞ®, VGCURQQP
FTKGFQTGICPQ, UCNV, and DNCEMRGRRGT>>À}iLÜ°
-i>ÃâÕVV ìÃÜÌ >Ã>«V vÃ>Ì°/«ÜÌ
Ì>ÌÃ>ÕVi]}ÀÕ`L>V«i««iÀ]>ÌTCVGFEJGFFCTQT
2CTOGUCPEJGGUG. Serves 2 to 4.
Raw PEA PLEASE

power Mediterranean
Chickpea Salad
/ÃÃÌ}iÌ iÀ1 (430-gram) can
EJKEMRGCU(drained and rinsed),
EWREJQRRGFTQCUVGFTGF
You don’t need a RGRRGTU, OGFKWOTGFQPKQP
stove to make these V ««i`wiÞ®, VCDNGURQQPU
GZVTCXKTIKPQNKXGQKN, ENQXG
wonderfully fresh recipes. ICTNKE}À>Ìi`®, LWKEGCPF\GUV
HTQONGOQP, EWRƂPGN[
EJQRRGFRCTUGN[, UCNV, and
ITQWPFDNCEMRGRRGT in a
medium bowl. Serve chilled or at
room temperature. Serves 2 to 4.
FUN TACOS
Easy Tuna Tacos
>iÌ iÌÕ>w}\ÝÌ}iÌ iÀ
ITCO ECPUVWPCƃCMGUKP
XGIGVCDNGQKN(drained), VGCURQQP
UYGGVRCRTKMC, VGCURQQPUWICT, and
RECIPES AND STYLING: CHINO L. CRUZ.
VCDNGURQQPUVCEQUGCUQPKPI(we
used McCormick) in a bowl until well
VLi`°ƂÃÃiLiÌ iÌ>VÃ\ ÛiÞ
`ÛìÌÕ>w}]OGFKWOJGCF
KEGDGTINGVVWEG(julienned), OGFKWO
TGFQPKQPV ««i`wiÞ®, OGFKWO
VQOCVQGUVÀi`>`V ««i`wiÞ®,
and Š³EWRITCVGFEJGFFCTEJGGUG
>}ETWPEJ[VCEQUJGNNU. Serve
immediately. Serves 6 to 8.

MS
BOTTO
UP!
Banana Your friends will thank you for

Berry Smoothie bringing SaladStop!’s deliciously
light Salad Party Trays to your
Treat yourself to something next shindig. Now you can enjoy
sweet and healthy this summer a heaping tray of some of their
with this colorful smoothie! tastiest salads like Oh Crab Lah!
and Hail Caesar with the gang.
The best part is that the dressing
comes in squeeze bottles, which
means your salads will stay crisp in
transit. Go ahead and give them a
call then pick up your order at the
counter. It’s that easy! Available at
all SaladStop! shops.
Whiz 1 large banana (lakatan

variety, frozen), ½ cup
blueberries (frozen), ¼ cup soy
milk, ¼ cup unsweetened apple
juice, and a handful ice cubes in
a blender until smooth. Pour into
a tall glass. Serves 1 to 2.
PHOTOGRAPHY: MICHAEL ANGELO CHUA (DRINK) AND COURTESY
OF SUPPLIERS. TEXT, RECIPE, AND STYLING: CHINO L. CRUZ.
French n
Spring is in the air and the fancy French macaron makers
over at Ladurée are celebrating with an indulgent trio
viÜy>ÛÀÃ° V>ÌiÛiÀÃÜ>`ÀiÌ iÕÃVÕÃ
Chocolate Hazelnut and rich Chocolate Caramely>ÛÀÃ]
Ü iÌ ÃiÀi«>ÀÌ>ÌLÀ} ÌvÀÕÌÞy>ÛÀÃV>}vÀ
the Morello macaron. Available at Ladurée branches at
8 Rockwell and SM Mega Fashion Hall until May.
We Asked What’s your
You! favorite easy fruit-

based recipe?
I love adding apples For breakfast, I like to

make a banana-mango-
to cinnamon rolls! oatmeal shake. To make it, I
The trick is to use a mix of fresh and dried put frozen bananas, fresh ripe
>««iÃ>}Ì iw}°/ >ÌÜ>Þ]ÞÕ mangoes, a handful of rolled
get different textures and levels of apple oats, a splash of milk, and
y>ÛÀÞÕÀÃÌVÞLÕÃ° some ice cubes in a blender
before blitzing. Yummy!
—Tessa Gatchalian
Now showing —Che Ocho
Midnight Diner
Tokyo Stories I like to make
banana bread with all my I serve my breaded
extra bananas! You need to use
/ ÃiÜ iÌyÝÃiÀiÃÃ> bananas that are very ripe and pork chops with a
testament to the life-changing covered in black spots—almost
overripe!—in order to get the
ripe mango salsa
power of food. Based on a on the side!
LiÃÌL>>>y>ÛÀ°>ÃiÌ
popular Japanese graphic novel, give my banana bread a twist All you have to do is put together
Midnight Diner tells the tale with a pinch of cinnamon. chopped ripe mangoes, red onions,
cilantro, calamansi juice, and tomatoes
of a little Japanese eatery in a
—Wendy Belle in a bowl then serve it nice and cold.
nondescript Tokyo suburb that
only opens at midnight and —Trina Lyn Cortez
serves whatever diners want. A
colorful cast of customers comes
Ìi>Ì]ÞÌw`Ì iÃiÛiÃ
telling their stories and making Next
connections over delicious food.
Month's
Question:
Summer is here! What are your favorite no-cook recipes?
æÛ>>Li iÌyÝ°V° Post your answers on www.facebook.com/yummymagazine, and check out next month’s issue for your yummy ideas.
TEXT: CHINO L. CRUZ. PHOTOS COURTESY OF SUPPLIERS.
All it takes is good bread and

a little bit of love to make a
memorable sandwich. Baker
John’s Premium Soft White
The
Bread and Cinnamon Soft Bread
are the perfect loaves to transform
into yummy midday snacks or a
good stuff
quick lunchtime bite. Nothing You won’t need a cheat day to enjoy these fruity little delights.
beats a nice sandwich to get you Kids and kids at heart will absolutely love Honest Junk’s colorful
through the day! Available at assortment of wholesome, vegan Super Gummy candies, which
ÃÕ«iÀ>ÀiÌÃ>ÌÜì° feature all the goodness of superfoods and local fruits such as
mangosteen, pink guava, calamansi, and malunggay. Available to
ÀìÀiÛ>http://tinyurl.com/honestjunkorderform.

Out of the
Box Idea
Bookshelf
Mackerel and
No one knows how to write a cookbook Cream Cheese Spread
quite like food writer and recipe Swap out tuna for mackerel for a new
consultant Julia Turshen. Her brand new
book, Small Victories (P1,499, National take on the classic sandwich spread.
Book Store), is part autobiography,
part personal recipe collection, and all Combine 1 (200-gram) can Uni-Pak mackerel
homage to food’s capacity to bring joy. (drained and liquid reserved) and juice from 3 to
Make sure to try out Julia’s foolproof 4 calamansi >LÜÆÝÕÌwÃ Ãy>Þ°Ƃ``
recipes for chicken soup and lasagna. EWRƂPGN[EJQRRGFEGNGT[, 1 (8-ounce) bar cream
EJGGUG(softened), and VCDNGURQQPUTGUGTXGF
OCEMGTGNNKSWKF; stir to combine. Season with UCNV,
pepper, and UWICT. Chill until ready to use. To serve,
spread on bread or use as a dip for vegetable sticks
and crackers. Makes 1½ cups.
MACKEREL CALAMANSI CELERY CREAM

CHEESE
Flavor boost
PHOTOGRAPHY: MICHAEL ANGELO CHUA. RECIPE AND
Turn your toast into a thing of real

STYLING: IDGE MENDIOLA. TEXT: CHINO L. CRUZ.
beauty with a smear of %QOGT[

%QOKEoUluscious ƃCXQTGFDWVVGTU.
Whether you’re in the mood for
something sweet like their 5CNVGF
%CTCOGNCPF$TCPF[ and Apple
Pie butters, or something a little
bit more piquant like their Sun-
FTKGF6QOCVQ4QCUVGF)CTNKE
CPF$CUKNbutter, Comer y Comic’s
bound to have the perfect spread
to give your meals that extra
boost. Available to order via
orders@comerycomic.com.

Lighten up
5
GREEN IS IN
Celebrate Earth Month this April—
and beyond! Turn your kitchen
into an eco-friendly space with
these top picks.
3
1
[4] SERVE IN STYLE

Made from the branches, stumps,
and scrap wood of sustainably farmed 6
hardwood trees, and crafted by local
farm workers, these serving pieces add a
beautiful, eco-responsible touch to your
at-home party spreads. Sustainably Made
Antipasti Serving Board, P3,200; Butter
and Cheese Spreaders, P900 for a set of
[1] BYE-BYE, NASTIES! four (sustainably-made.com) [6] TRASH TO TREASURE
Add a few drops of this essential oil Add a pop of color to your table setting
to surfaces like your kitchen sink, [5] PROUDLY PINOY with these fun napkin holders. Each
countertop, windowsill, and doorway to The easy-to-clean canvas material of purchase from this brand’s line of home
keep ants and insects at bay—the natural this placemat gets an upgrade with the accessories empowers communities of
way. Its minty aroma even doubles as addition of a clever pocket for utensils women in Laguna and Cavite who make
a natural deodorizer. Human Nature made from the tiniri fabric of Abra. these items by hand using upcylced plastic
Peppermint Oil Ant Warder, P350 Supporting this brand also means bringing and foil waste. Junk Not! Napkin Rings,
(humanheartnature.com) livelihood to Gawad Kalinga-partner P1,200 for a set of six (junknot.ph)
communities. GKonomics Placemat, P240
[2] BABY LOVE for a set of two (humanheartnature.com) [7] SCANDI-CHIC
Give the littlest member of your family Handcrafted by artisans across the
PHOTOGRAPHY: DAIRY DARILAG AND COURTESY OF HABITAT.

extra TLC with this plant-based cleanser. Philippines using upcycled cotton fabric
It effectively removes stubborn stains 7 for the handles, this serving tray will bring
and odors from baby bottles and feeding a chic element to your afternoon tea
utensils, yet is gentle enough to double or merienda party. It makes for a great
as a fruit and vegetable wash. Nature to decorative piece for your coffee table, too.
Nurture Baby Bottle and Dish Wash, R2R Living Marilen Hexagonal Wooden
P199 (facebook.com/naturetonurtureph) Tray, starts at P2,879 (rags2riches.ph)
[3] GREAT MULTITASKER [8] MIX AND MATCH

This hardworking, nontoxic germ-buster is Made from sandstone and baked enamel,
all you need to keep your kitchen counter and formed through traditional methods
and dining table squeaky clean. Spray by a small artisan group, this line of kitchen
a small amount on a rag, wipe down accessories is proof that beautiful wares
TEXT: ANNA FELIPE.
surfaces, and you’re good to go. Bonus: can be produced with less environmental
You’ll love its fresh citrus scent! Messy impact from industrial manufacturing.
Bessy Minty Orange Surface Cleaner, Manufacture de Digoin Large Mixing
P250 (messybessy.com) 8 Bowl at Habitat, P3,295 (habitat.com.ph)

Yummy
shopping
The
good
seed Must-
buy!
Get your hands dirty
with vegetable kits
that you can grow in
your own home.
PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND STYLING: IDGE MENDIOLA.
GO AND GROW! SUPER SUSTAINABLE

Have you always wanted to Growing your own
plant your own vegetables vegetables and herbs has
LÕÌ`½Ì >Ûi>L>VÞ>À` ÌÃLiiwÌÃ\9Õ`½Ì >Ûi
Ì`Ì¶iÀi½Ã>}Ài>Ì to make trips to the market,
ÃÕÌ\-ÜEÀ«>Ì you can pick just what you
MNLGrowkits’s Sow kits! Each package contains need each time you cook,
& Gro vegetable, seeds, soil or potting and you know exactly what
herb, and garden kits mixture, a coconut husk ÞÕ½Ài«ÕÌÌ}ÞÕÀL`Þ
(from P89 to P500) pot, and an easy-to-follow Ì iÞ`½ÌVÌ>ÃÞÌ iÌV
are available to order instruction manual. As a fertilizers and pesticides).
via www.mnlgrowkits. bonus, some kits also come Imagine whipping up a
com. For more with fertilizer and wooden salad using your very own
information, contact plant markers. The only produce—lettuce, arugula,
tel. no.: 989-8289 or Ì }ÃÞÕ½ii`>ÀiÜ>ÌiÀ tomatoes, and basil! With
mobile no.: and a nook with enough these kits, farming becomes
0917-5441107. sunlight. Now, even condo- super easy and that much
dwellers can grow their more fun, especially for
own garden! newbie gardeners.
www.yummy.ph
13 April 2017
YUMMY
SHOPPING
[1] GRATER GOOD [3] SNOWY STRANDS [5] CREAM OF THE CROP
Desiccated coconut is made out Want to dress up your cakes Serving dessert to a lactose-
of grated and dehydrated mature and cupcakes with shredded intolerant guest? Then whip
coconut meat. It usually contains coconut? Turn to tender coconut coconut cream (kakang gata, from
G rocer y only three percent moisture, y>iÃ° «>Ài`ÌìÃVV>Ìi` Ì iwÀÃÌ«ÀiÃÃv}À>Ìi`VVÕÌ
G ra b making it suitable for adding to

batters of baked goods. Ideal
desiccated coconut, P50.95,
coconut, this product is moist and
already sweetened. Franklin Baker
ÃÜiiÌii`VVÕÌy>iÃ]*Ç°Óx]
meat) and use it to frost cakes.
For a quick treat, add a dollop to
frozen fruit balls. Fiesta coconut
Robinsons Supermarket Robinsons Supermarket VÀi>]*ÓÇ°xä]--Õ«iÀ>ÀiÌ
[2] GOT MILK? [4] SWEET SURPRISE [6] HAPPY SOUR

Coconut milk (gata) has the To keep things healthy, use Grilled dishes are best paired
Coco consistency of regular cow’s milk.

It is the second- or third-pressed
coconut liquid extracted from
grated coconut meat. Use
coconut sugar for your next cup
of coffee or your next batch of
chocolate chip cookies. Made
from boiled and granulated
with a dipping sauce of vinegar,
chopped onions, and chilies.
Make your own concoction with
this vinegar made from fermented
loco this for making soups and

curries, or add it to halo-halo.
Thai Heritage coconut milk,
coconut sap, coco sugar is ideal for
diabetics and for those watching
their diet. Prime Organics coco
coconut nectar. Mama Sita’s
VVÕÌiVÌ>ÀÛi}>À]*xÓ°xä]
SM Supermarket
Coconut is probably P74.75, Rustan’s Supermarket sugar, P91.50, SM Supermarket
[7] FLOUR POWER
the most versatile ii«ÞÕÀÕvwÃ]>ÛiÃ]>`
fruit in town! Stock cookies healthy, vegan, gluten-
4 free, and low in carbohydrates by
your pantry with 3
ÕÃ}Ì ÃyÕÀÛ>ÀiÌÞ>ìvÀ
these products. coconuts. You can also use this as
breading for fried food. CocoBoost
À}>VVVÕÌyÕÀ]*Ç{°x]
Rustan’s Supermarket
7
1
TEXT AND STYLING: IDGE MENDIOLA.

PHOTOGRAPHY: TOTO LABRADOR.
6
2

P a nt r y
B a s ic s
The
perfect mix
Beat the heat with a cool glass of halo-halo!
Here, learn about the different components
that make this Filipino treat one of a kind.
The garbanzo or chickpea tender meat is grated into

is a type of bean that has strips then sweetened.
a mild nutty taste and a
smooth, buttery texture. Kaong is the fruit of the
It is round and has a nice sugar palm tree. It is small,
golden color, especially shaped like a fat jellybean,
when sweetened. Make and has a tender, slightly
sure to buy garbanzos that chewy texture. Freshly
are tender yet still have a picked kaong is white
bite to them. and opaque, although
the sweetened versions
The small red monggo available in supermarkets
beans have a deep, dark are sometimes colored red
red color and are less and green.
tender than garbanzos.
These beans are also used Sweetened white kidney
in making monggo bread beans give every glass of
and hopia. halo-halo a slight nutty
y>ÛÀ°>}ÞÕÀÜ
Add pinipig to your is as easy as simmering
halo-halo to give it extra together sugar, water, and
crunch. Pinipig is made boiled kidney beans. A
of the young, immature popular halo-halo version
grains of glutinous rice from Pampanga uses
(malagkit) that have been mashed beans to give the
«Õì`y>Ì°/>iÌ cooler a thicker texture.
crunchy, toast it on a dry
pan over low heat. Langka (jackfruit) adds a
delectable aroma to halo-
Macapuno, also called halo. Some sweetened
coconut sport, is the soft versions are chewy, while
tissue of an irregularly others are simmered until
developed coconut. very tender. You can shred
Instead of the usual juice or cut the fruit into thin
>`wÀi>Ì]Ãì strips to make sure the
this coconut is thick, langkay>ÛÀìÃÌ
gelatinous meat that has overpower the rest of the
very little liquid. This halo-halo ingredients.
TEXT AND STYLING: IDGE MENDIOLA.
Nata de coco is the

by-product of the
fermentation of coconut
MAKE YOUR water. It is composed of
HALO-HALO chewy, translucent cubes
EXTRA SPECIAL that are almost jelly-like.
by adding sweetened Nata de coco comes in
saba and sweet various colors like red and
potatoes. Top it off with green, and is sometimes
ube jam, leche y>]>` y>ÛÀi`ÜÌ iÝÌÀ>VÌÃ°
ube ice cream!

YUMMY
SHOPPING
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ÜÌ }>ÀV>`}}iÀ]>`Ì >Ì½ÃÌ° > Õ`` ÃÌÌiÌ> ÃÌ>Þ}ÜÌ Ì°Ì½Ã>}À>`>` Philippines,
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`½ÌiÌÛiÀ«ÀViÃÃv`° >>LÕÌÌ >}Ì ivivv` BS: 7ÀÃ>ÀÌ>`ÞÕ½Ài}} Female Chef
LivÀiVÃÕ}Ì°Ì}>Ûii Ì>ÃÌ}iÀ° 2016

Vicky Lau,
Tate Dining Room
Bo Songvisava,
Bo.Lan, Thailand,
Wh a t ’s
and Bar, Hong Asia's Best I n Your
Kong, Asia's Best
Female Chef 2015
Female Chef 2013
Ca r t?
Asia’s
Best
Female
Chefs
Margarita Forés,
Vicky Lau,
Bo Songvisava,
and Lanshu Chen
let you in on the
secrets to whipping
up top-quality
meals at home.
PHOTOGRAPHY: ALDWIN ASPILLERA. INTERVIEW: ANNA FELIPE.
SPECIAL THANKS TO UNICEF PHILIPPINES.
Lanshu Chen,
Le Moût
Restaurant,
Taiwan,
Asia's Best
Female Chef
2014
BY MARIE GONZALEZ
P ad thai is a dish we always

order in Thai restaurants, but
I’ll bet you’ve never bothered
to learn how to cook it because
the process seems complicated.
Am I right? Truth is, with just
a few pantry staples, you can whip up this
dish in no time!
You can get rice noodles from the
Asian aisle of your supermarket, but
for a healthier twist, you can also use
brown rice fettuccine, which is readily
available in health food stores like Healthy
Options. If you’re not too particular
about authenticity, you can even use any
type of noodle in your pantry. Another
main ingredient of pad thai is tamarind
SDVWHZKLFK\RXFDQ¿QGLQWKHVSLFHRU
condiment section of large groceries. I
typically use carrots, bell peppers, cabbage,
and bean sprouts to make this dish, but feel
free to use whatever vegetables you have at
home. If you’ve got leftover sautéed greens
in the fridge, you can even use those! My
protein of choice is tofu, but even without
LWWKHGLVKLVDOUHDG\¿OOLQJ
I like to use a 1:1 ratio when it comes to
the noodles and vegetables so that I know
my meal is as nourishing as it is delicious.
While this recipe is good for one large
serving, it’s easy to double or triple it as
PAD THAI FOR ONE
needed. Dig in!
Serves 1 40 grams pad thai noodles or
Ƃ * °HAIR AND MAKEUP: VIDA NON JAUCIAN.

Prep Time 10 minutes 75 grams brown rice fettuccine,
Cooking Time 15 to 20 minutes Vi`>VVÀ`}Ì«>V>}i
`ÀiVÌÃÌ>i>LÕÌ£VÕ«
FOR THE PAD THAI SAUCE 2 tablespoons coarsely chopped
1 tablespoon muscovado, toasted peanuts, divided
coconut, or raw sugar 75 grams pan-seared tofu, sliced
1 tablespoon soy sauce into strips
1 tablespoon lemon juice, handful of cilantro (wansoy),
calamansi juice, or vinegar torn or minced
1 tablespoon water slice of lemon or calamansi
2 tablespoons store-bought
tamarind paste (try Thai Heritage or 1>iÌ i«>`Ì >Ã>ÕVi\Ý>
Pantai) or to taste ingredients together in a bowl.
2 i>Ì>ÃÌVvÀÞ}«>
2 teaspoons vegetable oil over medium-high heat. Sauté garlic PHOTOGRAPHY: ALDWIN ASPILLERA. STYLING\Ƃ
2 cloves garlic, minced and chili until golden brown, about

«V vV y>iÃÀ£LÀ`½ÃiÞi 2 minutes. Add vegetables and
chili (siling labuyo), minced }ÀiiÃÆVÕÌÃvÌ]>LÕÌ
1 cup vegetables of choice (we used 5 minutes. Add 1 tablespoon water
ABOUT THE julienned bell peppers, julienned if pan seems dry.
COLUMNIST carrots, shredded cabbage, sliced 3 Add noodles, pad thai sauce,
Marie Gonzalez is the mastermind yard-long beans (sitaw), shredded and 1 tablespoon chopped peanuts;
behind Kitchen Revolution, a company Baguio pechay, togue, sliced stir-fry until warmed through.
Ã«iV>â}«>ÌL>Ãi`V} 4 Remove from heat and transfer
ÕÃ ÀÃ]>`V>ÕyÜiÀyÀiÌÃ®
V>ÃÃiÃ°- i}À>`Õ>Ìi`vÀ iÜ9À½Ã
handful of green onions or garlic to a serving dish. Top with more
Natural Gourmet Institute and completed
Ài1ÛiÀÃÌÞ½Ã*>ÌL>Ãi` ÕÌÀÌ chives (kuchay), sliced into peanuts, tofu, cilantro, and a
program. Head to www.kitchenrevolution. 2-inch pieces lemon slice.
ph to read about her advocacy.

BY JOEY DE LARRAZABAL-BLANCO
n the heat of summer, none of us want to spend too much time in front of a hot stove. Most of us also gravitate towards lighter, fresher dishes
instead of heartier, heavier ones. I made this dish with those two things in mind. This takes hardly any time and effort to make, so you spend
minimal time in the kitchen. It’s also a much lighter take on tomato-based sauces, using fresh tomatoes that are only slightly cooked. I like to
use different kinds of cherry tomatoes to give the dish a pop of color. There is quite a variety readily available in groceries and markets, so go
ahead and explore and experiment! This works well when tossed with pasta, and is equally delicious with rice or crusty bread on the side. You
can also make this more substantial by tossing in some cubed feta cheese when you add the basil and shrimp back to the pan. This is great with
some chili, but I had my little ones eating this so I left it out—for now. Wishing you all an amazing summer!
TRY THIS
WITH SHELLFISH
like clams and mussels.
Just add them in after the
tomatoes (not before).
Season at the very end,
and only after tasting
to check if it’s needed,
LiV>ÕÃiÃ iwÃ Ã
naturally salty.
PHOTOGRAPHY: DAIRY DARILAG. STYLING: ANNA FELIPE. HAIR AND MAKEUP: ELAINE GANUELAS.
SHRIMP AND CHERRY

TOMATO SAUTÉ
Serves 3 to 4 1 small bunch fresh basil, become tough, and do not
Prep Time 5 to10 minutes leaves picked overcrowd the pan.) Remove
ABOUT THE Cooking Time 10 minutes shrimps from the pan and
COLUMNIST 1 Season shrimps with salt set aside.
Joey de Larrazabal-Blanco 500 grams jumbo shrimp, and pepper. Set aside. 4 If the pan seems too dry,
started cooking out of peeled and deveined with 2 Heat a couple of swirls add 1 to 2 swirls olive oil.
absolute necessity—a tails left on of oil in a large skillet over Once hot, add tomatoes and
continent away from home salt and pepper medium-high heat. Sauté toss until they sizzle. Season
with no one to feed her.
olive oil garlic just until it starts to with salt and pepper. Sauté
Today, she happily cooks for
her husband and two young 6 to 8 cloves garlic, color. Do not let it brown. until slightly cooked but
kids. Follow her gastronomic peeled and sliced thinly 3 Add shrimps and sauté not mushy.
exploits on www. 2 (250-gram) packs until they turn bright orange 5 Return shrimps to pan
80breakfasts.blogspot.com. cherry tomatoes, halved and are just cooked, about and toss in basil. Remove
2 to 3 minutes. (Do not from heat. Serve hot.
overcook them or they will

BY CARMELA VILLEGAS-AGOSTA
W hen I think of desserts for the

summer, two criteria come to
mind: They have to be light
and refreshing, and they must
highlight mangoes, which are at
the peak of their sweetness and
juiciness during the season. My mom is a big
fan of mangoes, too. She likes buying them
by the bayong, straight from the growers.
That way, she gets a good price and we
can enjoy a ready supply all summer long.
Whatever leftover mangoes we have are kept
frozen so we can use them later on.
One sweet treat I remember from my
childhood is the frozen mango torte—a
staple in our home on special occasions.
This recipe is my take on the traditional
torte. It’s a mini version—it’s an indulgent
treat for one, but it’s great for sharing, too.
I updated it by using lemon extract instead
RIYDQLOOD²WKHFLWUXVÀDYRUFXWVWKH
sweetness of the meringue and brings a
refreshing twist to it. For texture, I added
walnuts, but feel free to use your favorite
nuts instead. The best things about this
dessert? It’s so easy to make (even your
kids can give it a go!), and can be kept in
the freezer for up to a month. Enjoy your
summer and keep cool with this treat.
MINI MANGO WALNUT TORTES

Makes 10 to 12 attachment, beat egg whites and cream
Prep Time 30 minutes of tartar on medium speed until foamy.
Baking Time 45 minutes Slowly add sugar. Increase speed to
medium-high. Beat until mixture is
FOR THE MERINGUE glossy and stiff peaks form. Fold
confectioners’ sugar, to dust in lemon extract and walnuts; mix well.
whites from 2 large eggs 3 Using a spoon or a spatula, scoop
MAKEUP: CHRISTINE ROJAS-LAVIÑA. HAIR: EDDIE MAR CABILTES.

PHOTOGRAPHY: MIGUEL NACIANCENO. STYLING: ANNA FELIPE.

1 teaspoon cream of tartar out meringue onto the prepared baking
½ cup sugar sheet, making 4-inch circles.
1 teaspoon lemon extract 4 Bake for 45 minutes or until the tops
½ cup chopped walnuts, toasted of the meringue pieces are hard. Let
cool on the pan for 5 minutes, dust with
FOR THE TOPPING confectioners’ sugar, and place in an
1 cup all-purpose cream airtight container at room temperature.
ABOUT THE ¼ cup sugar 5 Make the topping: Whip cream
COLUMNIST 1 teaspoon vanilla extract slightly, add sugar and vanilla, and whip
Carmela started her baking journey when flesh from 3 large mangoes, cubed for another 1 to 2 minutes.
she stumbled upon her mom’s Mrs. Field’s ¼ cup chopped walnuts, toasted 6 Place 1 to 2 tablespoons whipped
cookie book. Years later, after working cream on the center of each meringue
in a pastry shop in France, she and her 1 Preheat oven to 210ºF. Line a baking piece. Top with mangoes and walnuts.
husband started Casa San Luis Pastries.
Carmela also keeps busy as executive
sheet with parchment paper and dust Serve immediately. If storing, wrap each
pastry chef and managing partner of with confectioners’ sugar. Set aside. torte in foil then in plastic wrap, and
Crisp on 28th. Follow her adventures on 2 Make the meringue: In the bowl of freeze until ready to serve.
www.carmelasjournal.com. >iiVÌÀVÝiÀwÌÌi`ÜÌ Ì iÜ Ã

BY SHARLENE TAN
asta is my favorite foolproof dish. It usually takes only 30 minutes to cook, plus there are so many combinations you can make with a basic
tomato sauce. The formula: Choose two or three main ingredients, top off the sauce with really good cheese, and voilà! You’ve got a plate of
delicious comfort food in no time. My trick to making my pasta dishes extra special is simmering canned whole peeled tomatoes to make my
VDXFH7KLVDOORZVDQLFHWH[WXUHDQGÀDYRUWRGHYHORS²ZLWKRXWDQ\H[WUDHIIRUW)RUWKLVUHFLSH,XVHGFUXPEOHGIUHVKVDXVDJHWKHQWRSSHGWKH
SDVWDZLWKIUHVKDUXJXODDQGOHPRQ]HVWWRJLYHWKHGLVKDFULVSIUHVKÀDYRU²WKLQNRIWKHWZRDVSDODWHFOHDQVHUVEHWZHHQELWHV7KLVUHFLSHJRHV
well with Parmesan cheese but ricotta or feta will give it a nice, creamy texture when everything is mixed together. Try it for one weekday dinner
and tell me how it goes!
ARUGULA
AND SAUSAGE
SPAGHETTI
Serves 4
Prep Time 10 minutes
Cooking Time 20 minutes
500 grams spaghetti noodles

¼ cup olive oil
3 tablespoons minced garlic
1 small red onion, chopped
1 fresh Italian
sausage, crumbled
1½ cups canned whole
peeled tomatoes
salt and pepper
½ cup feta or ricotta cheese
handful of arugula leaves
zest from 1 lemon
lemon wedges, to serve
1 Cook spaghetti in a pot of

PHOTOGRAPHY: PATRICK MARTIRES, DAIRY DARILAG (PORTRAIT). PROP STYLING:
boiling salted water according

to package directions.
2 Meanwhile, heat olive oil
PAULYNN CHANG AFABLE. HAIR AND MAKEUP: VIDA NON JAUCIAN.
in a pot over medium heat.

Sauté garlic and onions. Add
sausage and cook until brown,
ABOUT THE breaking up large chunks with
COLUMNIST a wooden spoon.
A food stylist by profession 3 Add tomatoes and simmer
and one of the brains behind over low heat until reduced,
The Clubhouse in Robinsons about 10 minutes. Season to
Magnolia, Sharlene Tan
taste with salt and pepper.
spends most of her time
testing and tasting recipes,
4 Toss cooked spaghetti into
dining out, teaching friends sauce then transfer to a serving
how to cook, and styling dish. Top with feta, arugula,
food for the camera. Visit her and lemon zest. Season with
website at www.sharlenetan. freshly ground pepper. Serve
com or follow her on lemon wedges on the side.
Instagram at @theshartan.

30
MIN
MEAUTE
fo LS
r ev
o f t h e r y d ay
e we
ek
2 cups chopped pechay

ground black pepper
1 LiyÕÀ]VÀÃÌ>ÀV ]Ã>Ì]>`
Crispy cayenne pepper in a bowl; mix well.
Chicken Serves 3 to 4
Coat chicken completely with mixture.
Shake off excess. Set aside.
Thighs with
RECIPES AND STYLING: ZEE CASTRO-TALAMPAS.
Prep Time 10 minutes 2 Heat 1-inch oil in a large skillet over

Pechay Cooking Time 20 minutes medium heat until almost smoking.
ÀÞV Vi]ÃÃì`ÜwÀÃÌ]ÕÌ
and Bacon
¼ cup all-purpose flour cooked and golden, about 8 minutes

The humble pechay 2 tablespoons cornstarch per side. Drain on a wire rack. Drain oil
½ teaspoon salt from skillet.
becomes extra
½ teaspoon cayenne pepper 3 Add bacon to pan and cook until fat
yummy when paired 4 (150-gram) chicken thighs, is rendered and bacon is almost crisp.
with bacon. It’s a skin left on Add garlic and onions; sauté until soft.
great side dish for vegetable oil Add pechay and cook until wilted.
juicy fried chicken! 100 grams thick-cut bacon, chopped Season with ground black pepper.
2 cloves garlic, chopped 4 Transfer mixture to a serving plate.
1 medium white onion, chopped Top with fried chicken. Serve hot.
www.yummy.ph
23 April 2017
Serves 4 1 tablespoon cane vinegar Marinate tilapia for a few
Prep Time 15 minutes 1 teaspoon sugar minutes. Lightly season with
Cooking Time 15 minutes 1 medium cucumber, salt and ground black pepper.
sliced thinly 2 Steam mantou according to
2 tablespoons mirin 2 tablespoons mayonnaise package directions.
2 tablespoons soy sauce 1 teaspoon store-bought 3 Combine vinegar, sugar,
3 tablespoons lemon wasabi paste, or to taste and ¼ teaspoon pepper in
juice, divided 1 tablespoon sesame oil a bowl. Add cucumber.
2 teaspoons brown sugar 2 cloves garlic, chopped Set aside.
or honey 4 lettuce leaves (we used 4 Combine mayonnaise,
2 (150-gram) tilapia fillets the French Batavia variety) wasabi, and remaining lemon
salt and black pepper handful of cilantro sprigs juice in a bowl. Season to
1 (400-gram) pack frozen taste with salt.
mantou buns (we used 1 Combine mirin, soy sauce, 5 Heat sesame oil in a pan
KG Pastry) 2 tablespoons lemon juice, over medium heat. Sauté
and sugar or honey in a bowl. }>ÀVÕÌvÀ>}À>Ì°Ƃ``wÃ
and marinade to pan and
VÕÌwÃ Ã«>µÕi>`
y>iÃi>ÃÞ]>LÕÌÎÕÌiÃ
«iÀÃì°,iÛiwÃ vÀ
pan and set aside.
6 µÕ`«>ÕÌ
reduced to a thin syrup. Glaze
wÃ ÜÌ ÃÞÀÕ«°
7/>ÃÃiLi]wmantou
buns with pickled cucumber,
tilapia, lettuce, and cilantro.
Top with wasabi mayo. Serve
with more wasabi mayo on
the side.
Soy-Mirin
Tilapia and
Wasabi-
Mayo Bao
Enjoy this trendy Asian
sandwich at home! You
ECPWUGQVJGTƂUJNKMG
VWPCCPFUCNOQPCPF
VT[ƃCXQTUNKMG5TKTCEJC
IKPIGTCPFICTNKE
OC[QVQQ

Pork Belly with
Jalapeño Slaw
Pair this Pinoy dinner
staple with spicy
coleslaw. You can enjoy
it sandwiched between
toasted buttered rolls or
over steamed rice.
Serves 3 to 4 1 teaspoon sugar 2 Make the slaw: Combine mayonnaise,

Prep Time 10 minutes 1 small cabbage, shredded finely vinegar, sugar, salt, and pepper in a bowl.
Cooking Time 20 minutes 1 medium carrot, shredded finely Add cabbage, carrots, onions, jalapeños,
1 medium white onion, sliced thinly and cilantro; mix until well combined.
juice from half a lemon 2 tablespoons bottled Set aside.
2 tablespoons Worcestershire sauce sliced jalapeños 3 Heat oil in a skillet over medium heat.
500 grams boneless pork belly slices handful of cilantro sprigs Cook pork belly slices until browned,
salt and pepper about 8 minutes per side.
1 tablespoon vegetable oil 1 Combine lemon juice and 4 Slice pork thinly into smaller pieces
Worcestershire sauce in a bowl. Add pork and place on a serving dish. Serve with
FOR THE SLAW belly and marinate for a few minutes. slaw on the side. Garnish with more
1 tablespoon mayonnaise Season with salt and pepper. cilantro leaves.
1 tablespoon cane vinegar

Serves 4 to 6 1 Cook linguine according to
Prep Time 10 minutes package directions. Drain and
Cooking Time 15 minutes set aside.
2 Heat oil in a pan over medium
Linguine 400 grams linguine noodles heat. Sauté garlic until fragrant.
with Bottled 2 tablespoons olive oil Add breadcrumbs and toast until
Sardines and 2 cloves garlic, minced golden. Remove from heat. Add
1 cup breadcrumbs lemon zest and parsley. Set aside.
Toasted Herbed 2 medium lemons, zested 3 In the same pan, heat sardines
Breadcrumbs and sliced into wedges just until warmed through. Break
2 tablespoons chopped them up into smaller pieces. Toss
Transform pantry staples
parsley, plus extra in pasta.
into this glorious pasta dish. to garnish 4 Add breadcrumb mixture and
Try experimenting with 1 (150-gram) bottle Parmesan cheese. Season to taste
ingredients like dill, parsley, Spanish-style sardines with salt and pepper. Garnish with
cilantro, green onions, ¼ cup grated Parmesan more parsley. Serve with lemon
cheese, plus more to serve wedges and more Parmesan
calamansi, and oranges, too!
salt and pepper cheese on the side.

This week's
grocery list
Beef with
PRODUCE
Coconut-
2 heads garlic Cilantro Sauce
2 medium white onions This unique combination
3 medium lemons will surprise your palate!
3 medium pechay Make sure to squeeze
1 small head cabbage some lemon juice over
1 head lettuce
the beef for an added
1 medium carrot
NC[GTQHƃCXQT6JGDGUV
1 medium cucumber
1 stalk lemongrass
part is that this dish
bunch of parsley
cooks incredibly fast!
bunch of cilantro (wansoy)
STAPLES
vegetable oil
salt and pepper
sugar
honey or brown sugar
all-purpose flour
cornstarch
cane vinegar
soy sauce
fish sauce (patis)
MEAT, POULTRY, AND FISH

500 grams boneless pork
belly slices
4 (150-gram) chicken thighs,
skin left on
100 grams thick-cut bacon
350 grams yakiniku-cut beef
2 (150-gram) tilapia fillets
MISCELLANEOUS
400 grams linguine noodles
1 cup breadcrumbs
1 (80-gram) tube wasabi paste
1 (150-gram) bottle Serves 2 to 3 1 LiwÃ Ã>ÕVi]£Ìi>Ã«
jalapeño slices Prep Time 5 minutes lemongrass, and sugar in a bowl.
1 (240-gram) bottle Cooking Time 8 minutes Marinate beef for 5 minutes.
Spanish-style sardines 2 Heat oil in a skillet over medium-
1 (400-gram) pack frozen 2 teaspoons fish sauce (patis) high heat. Sauté garlic and
mantou buns 2 teaspoons chopped remaining lemongrass until fragrant.
Parmesan cheese lemongrass, divided Push garlic and lemongrass to
1 teaspoon sugar the side of the pan. Cook beef to
cayenne pepper
350 grams yakiniku-cut beef, preferred doneness, about
sesame oil
cut into large bite-size pieces 1 to 2 minutes. Set beef aside.
olive oil
1 teaspoon vegetable oil 3 Lower heat then add coconut
Worcestershire sauce cream and cilantro. Remove from
2 cloves garlic, chopped
mayonnaise ¼ cup coconut cream heat once mixture simmers.
mirin 1 tablespoon chopped cilantro, 4 Garnish beef with cilantro and
coconut cream plus more to garnish serve with lemon slices. Serve
lemon slices, to serve coconut-cilantro sauce on the side.

Aloha!
Kick off this year’s summer festivities
with a Hawaiian-themed party. Here’s
a spread of the islands’ classics that
you can whip up at home.
RECIPES AND STYLING: IDGE MENDIOLA. PROPS FROM CRATE & BARREL.
PHOTOGRAPHY: MICHAEL ANGELO CHUA.
Crispy Huli Huli Poke Loco

Spam Chicken Bowl Moco
Musubi
www.yummy.ph
29 April 2017
Crispy Spam Musubi
Deep-frying these handy treats gives them a nice golden, crispy outer layer and
ensures that all ingredients stay put. Try making them with the kiddos!
Serves 6 1 Heat oil in a frying pan over medium 3 Heat oil in a deep pan over medium
Prep Time 20 minutes, heat. Pan-fry Spam slices until lightly i>Ì°*>ViyÕÀ]i}}]>`LÀi>`VÀÕLÃ
plus chilling time browned, about 1 minute per side. in separate containers. Dredge each
Cooking Time 10 minutes Drain on paper towels. ÕÃÕLyÕÀ]`«i}}]Ì iV>Ì
2 Layer ¼ cup rice, a cheese strip, a with breadcrumbs. Deep-fry until
vegetable oil, to pan-fry Spam slice, another cheese strip, and golden brown on all sides, about
and deep-fry another ¼ cup rice in a musubi mold 2 minutes. Drain on paper towels.
1 (340-gram) can teriyaki Spam, ÃiiÌ«®°*ÀiÃÃ`ÜwÀÞÕÃÕL 4 Slice Spam musubi in half. Garnish
sliced lengthwise into 6 pieces to make sure the layers hold. Unmold with green onions, if desired.
3 cups cooked short-grain white rice musubi then wrap with a nori sheet. Serve immediately.
(we used Japanese rice) Repeat with remaining ingredients to
6 cheddar cheese singles, make 5 more pieces. Refrigerate for
cut lengthwise in half 30 minutes.
3 sheets nori, cut lengthwise in half
£VÕ«>«ÕÀ«ÃiyÕÀ
1 large egg, beaten
1 cup Japanese breadcrumbs
chopped green onions,
to garnish (optional)
DON’T HAVE A
MUSUBI MOLD?
Use the Spam can
instead! Just cut off the
other end, remove the
label, wash it well, and
it’s good to go.

Poke Bowl
It’s time to try your hand at making
this popular bowl in your kitchen!
It’s actually easier than you think.
Plus, you can get as creative as you
want with the toppings.
Serves 4
¼ cup soy sauce

2 tablespoons sesame oil
1 tablespoon rice wine vinegar
½ teaspoon chili pepper
y>iÃ«Ì>®
250 grams sashimi-grade tuna,
sliced into 1-inch cubes
250 grams sashimi-grade salmon,
sliced into 1-inch cubes
£Ì>LiÃ«Ì>ÃÌi`L>V
sesame seeds
1 tablespoon chopped green onions
{VÕ«ÃVi`L>V]LÀÜ]À
white rice
1 Japanese cucumber, sliced into
thin rounds
1 heirloom radish, sliced into
thin rounds
¼ cup canned crushed
pineapple, drained
¼ cup nori chips
1 Combine soy sauce, sesame oil,

Ûi}>À]>`V y>iÃ]vÕÃ}]>
LÜÆÃiÌ>Ãì¥vÌ iÝÌÕÀi°Ƃ``
ÌÕ>>`Ã>]ÌÃÃ]>`>À>ÌivÀ
Huli Huli Chicken xÕÌiÃ°/ÃÃÃiÃ>iÃii`Ã>`
Here’s the Hawaiian version of good ol’ chicken barbecue. Aside from }ÀiiÃ°
thighs, you can also use chicken drumsticks and wings, too. 2ÝÀiÃiÀÛi`>À>ìÌÀVi°*>Vi
£VÕ«ÀVii>V {LÜÃ° Ûì«i
Serves 4 1 Combine pineapple juice, soy ÝÌÕÀi>}LÜÃ°ƂÀÀ>}iVÕVÕLiÀ
Prep Time 10 minutes, Ã>ÕVi]iÌV Õ«]ÃÕ}>À]}}iÀ]>` slices, radish slices, pineapple, and nori
plus marinating time }>ÀV>LÜ°Ƃ``V Vi>` V «ÃÌ«°-iÀÛii`>ÌiÞ°
Cooking Time 15 minutes >À>Ìi]VÛiÀi`]Ì iÀivÀ}iÀ>ÌÀ
vÀÈ ÕÀÃÀÛiÀ} Ì°
£Ó{ä®V>ÕÃÜiiÌii` 2*Ài i>Ì>V >ÀV>}ÀÀ>}À
pineapple juice «>ÛiÀi`Õ i>Ì° À>V Vi
¼ cup soy sauce >`ÃiÌ>À>ì>Ãì°
¥VÕ«Ì>ÌiÌV Õ« 3ÀV Vi]L>ÃÌ}VV>Ã>Þ
¤VÕ««>Vi`LÀÜÃÕ}>À ÜÌ ÀiÃiÀÛi`>À>ì]ÕÌVi`
1 tablespoon grated ginger and slightly charred, about 5 to
3 cloves garlic, minced ÇÕÌiÃ«iÀÃì°À«i>««i
nää}À>ÃV ViÌ } wiÌÃ rings until browned, about 1 to
canned pineapple rings, drained, ÓÕÌiÃ°
to serve 4/À>ÃviÀV ViÌ>«>ÌÌiÀ°/«
chopped parsley, to garnish ÜÌ }Ài`«i>««iÀ}Ã°>ÀÃ
i`LiyÜiÀÃ] ÜÌ «>ÀÃiÞ>ì`LiyÜiÀÃ]
Ì}>ÀÃ «Ì>® vìÃÀi`°-iÀÛii`>ÌiÞ°

Loco Moco
This fuss-free dish is considered as
comfort food by many Hawaiian locals.
It’s usually composed of white rice
topped with a burger patty, sunny-side-
up egg, and brown gravy.
Serves 4
Prep Time 15 minutes, plus chilling time
FOR THE BURGERS

500 grams ground beef
½ medium white onion, chopped
1 large egg
2 tablespoons fresh milk 3 tablespoons whole milk browned. Add mushrooms and cook for
3 tablespoons soy sauce 1 tablespoon cornstarch, 1 minute. Add broth, soy sauce, and milk.
2 teaspoons brown sugar dissolved in 1 tablespoon water Bring to a boil then lower heat and simmer
½ teaspoon salt salt and pepper for 2 to 3 minutes. Add cornstarch mixture
1 teaspoon ground black pepper and simmer until slightly thick, about
vegetable oil 5 minutes. Season to taste with salt and
FOR THE MUSHROOM GRAVY 4 cups cooked white rice pepper. Remove from heat. Set aside and
1 tablespoon vegetable oil 4 sunny-side-up eggs, to serve keep warm.
1 tablespoon butter 3 Heat oil in a frying pan over medium
½ medium white onion, sliced 1 Make the burgers: Combine all heat. Divide burger mixture into 4 portions
125 grams sliced fresh ingredients in a bowl. Cover and and form into oval patties. Pan-fry until
white button mushrooms refrigerate for 30 minutes or until ready cooked and browned, about 3 to
1 (411-gram) can beef broth to cook. 4 minutes per side. Drain on paper towels.
(about 1¾ cups) 2 Make the mushroom gravy: Heat oil and 4 Place 1 cup rice each on 4 plates. Top
1 tablespoon soy sauce melt butter in a saucepan over medium with burger patties, mushroom gravy, and
heat. Add onions and sauté until lightly sunny-side-up eggs. Serve hot.

April
2017
Chapter
ONE
r i
Ggreal l t s
Kick your inihaw Photography by
Michael Angelo Chua
classics up a notch Recipes and food
with these exciting preparation by
updates! Call in Christa Mendiola
the gang and Styling by
start grilling. Idge Mendiola
Serves 4 1 bay leaf
Grilled Prep Time 10 minutes ¼ cup atsuete oil (see tip)
Adobo Cooking Time 30 minutes
1 Combine all ingredients,
Chicken 1 kilo chicken wings
2 tablespoons
except atsuete oil, in a clay
pot or deep, heavy-bottomed
Oriental Wings Worcestershire sauce
¼ cup soy sauce
casserole over medium-high
heat. Simmer for 15 to
Beef ¼ cup white vinegar
¼ cup water
20 minutes. Strain and
reserve liquid.
Steak Classic chicken adobo just
got better! Grilling gives
2 tablespoons chopped garlic
1 tablespoon chopped
2 Combine reserved liquid and
atsuete oil in a bowl.
the chicken a nice smoky canned jalapeños 3 Preheat a charcoal grill.
ƃCXQTCPFETWPEJ[UMKP 4 Grill chicken for 8 to
Make sure to constantly 10 minutes per side, basting
check the meat’s frequently with atsuete
FQPGPGUUVQRTGXGPVKV mixture. Serve immediately.
HTQODGEQOKPIVQWIJ
Serves 4
Prep Time 10 minutes,
plus marinating time
Cooking Time 20 to
30 minutes
FOR THE MARINADE

¦|³ cup soy sauce
3 tablespoons sugar
2 tablespoons
sesame oil
2 tablespoons
vegetable oil
1 tablespoon
chopped garlic
¼ cup chopped
red onions
1 tablespoon
grated ginger
1 tablespoon Sriracha
¼ teaspoon ground
white pepper
500 grams whole

beef tenderloin
chopped parsley, to
garnish (optional)
1 Make the marinade:

Combine all ingredients in
a bowl; mix until sugar is
dissolved. Marinate beef,
covered, in the refrigerator
for 20 minutes.
2 Preheat a charcoal grill.
3 Grill beef to preferred
doneness, about
10 minutes per side
for medium doneness. TO MAKE
(You can also check for ATSUETE OIL,
heat ¼ cup vegetable oil
doneness using a meat in a saucepan over low
thermometer; temperature heat. Add 3 tablespoons
should register 155ºF for atsuete seeds. Simmer
medium doneness.) Let for 2 to 3 minutes. Strain
and discard seeds.
meat rest for 5 minutes
before slicing and serving.
Grilled
Spiced Serves 4 1 tablespoon chopped garlic Transfer to a bowl or a zip-top
Pork Belly Prep Time 10 minutes,
plus marinating time
½ tablespoon ground
black pepper
bag. Add pork, cover or seal,
and marinate in the
Cooking Time 45 minutes 1 tablespoon salt refrigerator overnight.
1½ kilos pork belly (liempo), 2 Preheat oven to 350ºF. Preheat
Inihaw na liempo gets a 1 cup canned cleaned and sliced into a charcoal grill.
much needed makeover crushed pineapple ½-inch-thick strips 3 Drain pork, remove pineapple
with a marinade made 1 tablespoon orange zest bits, and grill meat for 10 to
with pineapples and a 1 tablespoon ground oregano 1 Combine pineapple, orange 15 minutes per side. Transfer to
blend of spices. Enjoy it ½ teaspoon ground cinnamon zest, oregano, cinnamon, cumin, an ovenproof dish; add reserved
with garlic rice! ½ teaspoon ground cumin garlic, pepper, and salt in a marinade. Cover with foil. Cook
blender; process until smooth. in the oven for 30 minutes.

INSTEAD OF
THE ATSUETE- «V vV y>iÃ
CALAMANSI SAUCE, freshly ground black pepper
try this cilantro-lime sauce: ¥VÕ«wiÞV ««i`
Mix together 1½ cups melted
green onions
butter, 1 cup packed cilantro
leaves and some stems
(chopped), 4½ tablespoons 500 grams mussels, beards
lime juice, and 1½ tablespoons removed and scrubbed
chopped garlic. Season to taste (see page 72)
with salt and freshly ground
black pepper.
500 grams clams, scrubbed
and soaked in water
500 grams scallops in shells,
top shell removed
500 grams prawns, back slit
open using kitchen shears
350 grams small tawilis,
cleaned, scaled, and gutted
1 Make the atsuete-calamansi

sauce: Heat oil and melt
margarine in a saucepan over
medium heat. Add garlic and
atsuete powder; mix for a few
seconds. Turn off heat and add
remaining ingredients. Season to
Ì>ÃÌiÜÌ V y>iÃ>`L>V
pepper. Add green onions
and mix. Divide sauce into
2 portions. Set a portion aside.
2 Preheat a charcoal grill until
very hot.
3 Place mussels and clams on
PHOTOGRAPHY: PATRICK MARTIRES. RECIPE AND FOOD STYLING: RACHELLE SANTOS. PROP STYLING: PAULYNN AFABLE.
a disposable aluminum baking

pan. Toss in 3 tablespoons
atsuete-calamansi sauce. Cover
with foil and place pan on hot
grill. Cover grill with lid and cook
for 15 to 20 minutes or until
shells open. Remove from grill.
Discard shells that remain closed.
4 Baste scallop meat with
atsuete-calamansi sauce. Place
scallops, meat side up, on the
hot grill. Cover grill with lid and
cook for about 5 minutes or until
i>ÌÃ«Õ«>`wÀLÕÌÃÌ
Serves 8 moist. Remove from grill and
Prep Time 45 minutes keep warm.
Cooking Time 45 minutes 5 Place prawns and tawilis in
separate bowls. Toss
FOR THE ATSUETE- 3 tablespoons sauce into each
CALAMANSI SAUCE bowl. Place prawns on the hot
Grilled Seafood ¾ cup canola oil
¾ cup margarine
grill and cook for 2 to 3 minutes
on each side or until prawns
Platter with Atsuete- 2 teaspoons grated garlic
1 (10-gram) pack atsuete
turn pink. Remove from grill
and keep warm.
Calamansi Sauce powder (we used Mama Sita’s)
3 to 4 tablespoons
6 Place tawilis on the hot grill
and cook for 2 to 3 minutes on
calamansi juice each side. Remove from grill and
2½ tablespoons soy sauce keep warm.
Celebrate summer with a seafood feast! or to taste 7 Arrange seafood on a large
The sauce works well with any type of 1½ tablespoons sugar platter. Serve remaining atsuete-
seafood, including crabs and oysters. or to taste calamansi sauce on the side.

Serves 4
Beef and Prep Time 10 minutes
ÓÌ>LiÃ«Ã
À>Ã«LiÀÀÞ>
«i««iÀ]>`Ûi° ÀÕÃ
ÝÌÕÀiÕÃ ÀÃ°
Balsamic Cooking Time 15 minutes ÎÌ>LiÃ«ÃÛi

{«ÀÌLiÕÃ ÀÃ
-iÌ>Ãì°
3*Ài i>Ì>V >ÀV>}À°
Portobello 250 grams ground beef
¤VÕ«wiÞV ««i`
Ûi}iÌ>Li
{ >LÕÀ}iÀLÕÃ
4 ÛìLiivÝÌÕÀiÌ
{>`vÀÌ«>ÌÌiÃ°i>Ì
Burgers Ü ÌiÃ
½ teaspoon
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¤VÕ«V ««i` {V i``>ÀV iiÃiÃ}iÃ Ü i«ÀiÌ>Ì iÀÃ >«i®°
What’s a summer vÀiÃ «>ÀÃiÞ £Ã>>`Ì>Ì] /À>ÃviÀÌÌ i}À>`V
backyard bash without ÓÌi>Ã«ÃÃ>Ì]`Ûì` cut into rounds Ì«ÀiviÀÀi`ìiÃÃ]>LÕÌ
grilled burgers? Make £Ìi>Ã«}ÀÕ`L>V £i`ÕÀi`] 5 to 6 minutes per side for
yours even heartier with «i««iÀ]`Ûì` cut into rings i`ÕìiÃÃ°
an extra topping of grilled £>À}ii}}] 5ÀÕÃ ÀÃÕÌ
portobello mushrooms. Li>ÌiÃ} ÌÞ 1 LiLiiv]Ã] Ã} ÌÞV >ÀÀi`]>LÕÌÎÌ
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«i««iÀ]>ì}}>LÜ° LÕÌÌiÀ°ÜÌ iÌÌÕVi]LÕÀ}iÀ
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>`V ÕÌÀi>`ÞÌÕÃi° ÕÃ ÀÃ]>`À}Ã°
2>Ì iÀLÜ]Ü Ã -iÀÛii`>ÌiÞ°
Ì}iÌ iÀL>Ã>VÛi}>À]
>]Ài>}Ã>Ì>`

1,ÕLwÃ ÜÌ }}iÀÕVi>`
let it sit for 30 minutes.
2 Preheat a charcoal grill.
3 ,ÃiwÃ ]«>Ì`ÀÞ]>`Ãi>Ã
Grilled ÜÌ Ã>Ì>`«i««iÀ°ÀwÃ ]

ÃÃì`Ü]vÀ£äÕÌiÃ°
Marlin Panga /ÕÀwÃ >`VvÀnÕÌiÃ

Ài° ÌÕi}À}ÕÌwÃ
with Aligue- ÃV«iÌiÞVi`°,iÛi
vÀ}ÀiÀ]VÛiÀÜÌ v]>`
Calamansi Serves 4
FOR THE ALIGUE-
CALAMANSI SAUCE
set aside.
4 Make the aligue-calamansi
Sauce plus marinating time
½ cup unsalted
butter, softened
Ã>ÕVi\iÌLÕÌÌiÀ>«>ÛiÀ
medium heat. Sauté garlic,
£Ìi>Ã«wiÞ aligue]>`V «i««iÀy>iÃ
1 kilo marlin collar chopped garlic vÀÓÌÎÕÌiÃ°,iÛivÀ
How else can you make (panga), cleaned ¼ cup crab fat (aligue) i>ÌÌ iÃi>ÃÜÌ Ã>Ì>`
inihaw na panga better? By juice from 1 tablespoon ¥Ìi>Ã«V «i««iÀy>iÃ pepper. Stir in calamansi juice.
pairing it with an indulgent grated ginger 1 teaspoon salt /À>ÃviÀÌ>LÜ°
butter sauce packed with 1 teaspoon salt ¼ teaspoon ground 5-iÀÛi}Ài` panga drizzled
the goodness of crab fat and ½ teaspoon ground black pepper ÜÌ aligue-calamansi sauce, or
fresh calamansi, that’s how! black pepper 1 tablespoon calamansi juice ÃiÀÛiÃ>ÕViÌ iÃì°
Chapter
TWO
A
good
match!
Complete your
summer spread
Sweet Corn Fritters
Combine EWRTKEGƃQWT, ½ cup
with quick and CNNRWTRQUGƃQWT, ¼ teaspoon salt,
1 teaspoon baking powder,
tasty side dishes 2 teaspoons sugar, VGCURQQPƂPGN[
that pair well with chopped garlic, ½ tablespoon chopped
Romaine in Creamy
any grilled dish. white onions, and ¼ cup water in a Anchovy Sauce
bowl; mix well. Add 1 cup canned Whisk together 1 cup Greek-style
corn kernels (drained well), yogurt, 5 anchovies in oil (mashed),
1 teaspoon chopped cilantro, and 1 teaspoon garlic (mashed into a paste),
Photography by ¼ cup chopped parsley; mix. Heat ¼ teaspoon ground white pepper, and
Michael Angelo Chua 3 cups vegetable oil in a shallow pan. ¼ teaspoon salt in a bowl. Pour over
Recipes and food preparation by Scoop 1 tablespoon corn mixture into hot 250 grams romaine lettuce (chopped
Christa Mendiola oil and fry until golden. Drain on paper into bite-sized pieces) and toss. Serve
Styling by Idge Mendiola towels. Serve immediately. Serves 4. immediately. Serves 4.
Creamy Roasted Potato Salad
Preheat oven to 350ºF. Toss 500 grams
potatoes (washed and cubed) and
2 medium carrots (cubed) in 3 tablespoons
vegetable oil. Spread vegetables on a
baking sheet and roast in the preheated
Super Dirty Rice oven until tender, about 30 to 35 minutes.
Salted Egg and Tomato Pasta Heat 3 tablespoons vegetable oil in Set aside and let cool completely. Make the
Cook ITCOUURCIJGVVKaccording to a pan over medium heat. Sauté dressing: Whisk together EWROC[QPPCKUG,
package directions; drain and set aside. 250 grams ground pork and 5 bacon 1 tablespoon Dijon mustard, ½ tablespoon
Combine 2 salted eggs (peeled and strips (chopped) until browned. Add lemon juice, ½ teaspoon salt, and
chopped), 2 red tomatoes (seeded and EWRƂPGN[EJQRRGFYJKVGQPKQPU, VGCURQQPITQWPFYJKVGRGRRGT in a
chopped), EWREJQRRGFYJKVGQPKQPU, Š³EWRƂPGN[EJQRRGFEGNGT[, Š³ cup bowl. Toss in potatoes, carrots, 3 bacon
VCDNGURQQPEJQRRGFEKNCPVTQ wansoy), ƂPGN[EJQRRGFITGGPDGNNRGRRGTU, and strips (cooked and chopped), EWRƂPGN[
½ teaspoon salt, and ½ teaspoon ground 1½ tablespoons Cajun seasoning; sauté EJQRRGFYJKVGQPKQPU, Š³EWREJQRRGF
black pepper in a bowl. Add pasta and toss for 3 minutes. Add EWRUFC[QNFEQQMGF EGNGT[, and Š³EWREJQRRGFEJKXGU. Top
until well coated. Serve immediately rice. Toss well and stir until rice is warmed with JCTFDQKNGFGIIU (chopped). Serve
or chill until ready to serve. Serves 4. through. Serve hot. Serves 4. immediately or chill until ready. Serves 4.
FRESH
and
Chapter
THREE
PREP & SAVE
Basil syrup can be
stored in the fridge
for up to a week. Use
it to sweeten iced
tea and lemonade,
LIGHT
or brush it over
LÕiLiÀÀÞÕvwÃ°
Celebrate the bounty of fruit

>`Ì ivÀiÃ iÃÌvy>ÛÀÃt/ÕÀ
to these no-cook recipes for the Makes 2½ cups
perfect summer desserts. Prep Time 20 minutes,
plus freezing time
FOR THE BASIL SYRUP

½ cup sugar
3 tablespoons fresh
basil leaves
3 large ripe mangoes (about

450 grams), cubed
6 to 8 tablespoons basil syrup
(recipe follows)
2 tablespoons fresh
calamansi juice
1 teaspoon calamansi zest
pinch of salt
1 tablespoon basil leaves
(from basil syrup)
1 tablespoon calamansi
liqueur (we used Manille
Liqueur de Calamansi) or plain
vodka (optional)
1 Make the basil syrup: Bring

sugar and ½ cup water in a
saucepot to a boil over medium
heat; do not stir. Turn off heat
and add basil leaves. Allow to
MANGO-
cool then strain. Reserve the
basil leaves and set syrup aside.
BASIL 2 Purée mangoes, basil syrup,

calamansi juice, zest, and salt
SORBET in a blender. Adjust sweetness
with basil syrup to taste. (Note
that sweetness will mellow once
treat,
In this icy sorbet is frozen.)
e p p e ry basil
sweet, p 3 Mix in basil leaves and liqueur,
ious ripe
meets lusc tangy if using.
Photography by and
mangoes 4 Pour into a freezer-friendly
Aldwin Aspillera m a n si , creating a container and freeze until solid,
cala g and
Recipes and food ontrastin
play on c C XQTU
about 4 hours. Break it up with
preparation by GPVKPIƃ a spoon and purée in a blender
EQORNGO
Len Santos-Ding until very smooth. Freeze again
Styling by Kay Isabedra until ready to serve. Scoop
Produced by Anna Felipe sorbet into ice cream cups.
ROZEN M IXED
F
BERRY PIE to
on’t want
a g o o d pie but d o v e n ?
Love f a hot
n d ti m e in front o m -b a se d
spe ice crea
this cool
Whip up o n instead!
confecti
1 Make the crust: Combine
all ingredients. Press onto the
bottom of a 9-inch round pie
Makes 1 (9-inch) pie FOR THE BERRY FILLING pan. Freeze for about
Prep Time 30 minutes, 3 cups strawberry ÎäÕÌiÃÀÕÌwÀ°
plus freezing time ice cream, softened 2 Scoop half of the ice cream
¦|³ cup fresh or onto the crust and spread with a
FOR THE CHOCOLATE CRUST frozen blueberries spatula or the back of a spoon.
25 chocolate sandwich 1 cup sliced strawberries Carefully stir in berries.
ViÃÜÌ Û>>w} 1 (90-gram) pack 3 Swirl yogurt into ice cream
(we used Oreo), crushed LÕiLiÀÀÞy>ÛÀi`Þ}ÕÀÌ using a dinner knife or spatula.
5 tablespoons Top with the rest of the ice
butter, melted FOR THE TOPPING cream. Freeze pie until set,
25 grams semisweet or 1 (250-gram) pack about 4 hours.
bittersweet chocolate, all-purpose cream 4 Make the topping: Whip cream
melted in a double boiler fresh blueberries and until soft peaks form. Spread on
or in the microwave strawberries, sliced top of pie. Garnish with berries.
PINEAPPTLE
FLOA
heat with
Beat the e
take on th
this new C V 6 J G
FCƃQ
ENCUUKEUQ a
s give it
pineapple ste.
tr pical ta
o
distinctly
Makes 2 (12-ounce) servings

FOR THE TOPPING

½ round slice fresh pineapple
2 tablespoons brown sugar
1 cup unsweetened

pineapple juice
2 tablespoons simple syrup
(see tip on next page), divided
2 cups clear soda
(we used Sprite)
4 scoops vanilla ice cream
1 Make the topping: Coat

pineapple slice with brown sugar.
Place slice on a pan over high
heat and allow to caramelize
until brown. Cut into smaller
pieces; set aside.
2 Fill 2 (12-ounce) glasses with
«i>««iÕViÕÌ¦|³ full.
Add 1 tablespoon syrup into
each. Top up with soda. Add
2 scoops each vanilla ice
cream. Top with caramelized
pineapples. Serve immediately.
MAKE
SIMPLE SYRUP
Simmer 1 cup sugar
and 1 cup water in a
saucepan until sugar
is melted, about
5 minutes. Let cool
then refrigerate.
FOR THE COCONUT

WATER LAYER
2 cups fresh coconut water
2 tablespoons fresh
calamansi juice
6 tablespoons simple syrup
½ cup seeded and
diced watermelon
1 Make the watermelon-coconut

cream layer: Purée all ingredients
together in a blender until very
smooth. Set aside.
ATERM E L ON- 2 Make the coconut water

layer: Combine coconut water,
W
COCONLUETS
calamansi juice, and syrup; adjust
Makes 16 (3-ounce) popsicles sweetness to taste with syrup.
POPSIC
Prep Time 20 minutes, 3 Pour coconut water mixture
plus freezing time into 3-ounce popsicle molds until
¦|³ full. Add a few watermelon
rn
t day? Tu
o o li n g o ff on a ho fe a tu re
FOR THE WATERMELON- cubes into each mold. Freeze
C tha t
old pops COCONUT CREAM LAYER until almost frozen but still slushy,
to these c fre sh in g
e most re 2½ cups seeded and about 1 hour.
two of th atermelo
n
m e r fr u its: juicy w t. diced watermelon 4 Slowly pour in watermelon-
sum y coconu ¾ cup canned coconut cream coconut cream mixture into
and cream ½ cup simple syrup molds. Insert popsicle sticks and
(see tip) vÀiiâiÕÌwÀ°
Chapter
FOUR
From
the
This season,
splurge on fabulous
dishes that feature
the freshest catch.
Photography by
Michael Angelo Chua
Recipes and
food styling by
Lhas Alvarez
Prop styling by
Idge Mendiola
Hearty
Italian
Fish
Stew
Get inspired by the
ENGCPHTGUJƃCXQTU
of Mediterranean
cooking and prep
this dish at home.
Serve it with crusty
bread for mopping
up the tasty sauce.
1 tablespoon fresh basil

chopped parsley, to garnish
1 Heat oil in a pot over medium-

high heat. Sauté onions, garlic,
bay leaf, carrots, and celery for
1 minute.
2 Add tomato paste; sauté for
1 to 2 minutes. Pour in wine, if
Serves 4 1 (800-gram) can using, bring to a boil, then lower
Prep Time 10 minutes whole tomatoes heat and simmer for 1 minute.
Cooking Time 30 minutes 1 to 1.2 kilos whole lapu-lapu, 3 Add tomatoes and bring
wiÌÌi`>`VÕÌÌÓV to a boil again. Simmer for
2 tablespoons olive oil pieces, head reserved £äÕÌiÃ°Ƃ``wÃ i>`]v
2 tablespoons chopped ½ cup diced potatoes desired, and potatoes. Simmer
white onions 1 (400-gram) can white beans, for 5 minutes.
1½ tablespoons drained and rinsed 4 Ƃ``wÃ wiÌÃ]Ü ÌiLi>Ã]
chopped garlic 2 tablespoons capers capers, and olives; simmer for
1 bay leaf ¼ cup sliced black olives 5 minutes. Season stew with
¦|³ cup diced carrots £¤wÃ LÕVÕLiÃ bouillon cubes, salt, and pepper.
¦|³ cup sliced celery salt and pepper 5 Turn off heat and gently mix in
1 tablespoon tomato paste ½ teaspoon fresh thyme fresh herbs. Garnish with parsley.
¦|³ cup white wine (optional) ½ tablespoon fresh oregano Serve hot.

Mussels Serves 4
Prep Time 3 minutes
Cooking Time 6 to 8 minutes
¼ cup white wine (optional)
2 cups heavy cream
salt and pepper
in Creamy 1 tablespoon olive oil

1 tablespoon butter
chopped parsley, to garnish
toasted crusty bread, to serve
Garlic ½ cup chopped garlic

2 tablespoons chopped
1 Heat olive oil and butter in
a pot over medium-high heat.
Sauce
white onions Sauté garlic, onions, leeks, and
¼ cup sliced leeks mussels for 1 minute.
1.2 kilos mussels, cleaned 2 Pour in wine and simmer for
and beards removed 2 minutes. Add cream and
(see page 72 for the simmer for 2 to 3 minutes or
step-by-step instructions) until mussels open and are
Simple yet cooked. Discard mussels that
satisfying, this remain closed.
easy-to-prep dish 3 Season to taste with salt and
is perfect for a pepper. Garnish with parsley.
light meal. Serve hot with bread on the side.

Yellow
Curry
Crab
Don't be afraid
to get your hands
dirty! Enjoy vibrant
#UKCPƃCXQTUKPVJKU
hearty dish. Pair it
YKVJƃWHH[mantou
buns to complete
the experience.
1 Fill a pot with enough water

to cover crabs. Bring to a boil.
Add leeks, crushed garlic, and
peppercorns. Add crabs and
simmer until cooked, about 15 to
20 minutes. Remove crabs from
Serves 4 pot and set aside.
Prep Time 5 minutes 2 Heat oil in a wok over medium-
Cooking Time 20 to 30 minutes 2 tablespoons sliced ginger high heat. Sauté onions,
2 tablespoons yellow chopped garlic, ginger, and
bunch of leeks (green curry powder curry powder.
part only) 1 (400-ml) can coconut milk 3 Add coconut milk, chili,
2 cloves garlic, crushed, plus £}Àiiw}iÀV and bell peppers; simmer for
1 tablespoon chopped garlic (siling pangsigang) 2 minutes. Season to taste with
1 teaspoon whole ½ cup cubed red and green wÃ Ã>ÕVi]Ã>Ì]>`«i««iÀ°
black peppercorns bell peppers 4 Add crabs to the wok.
1.2 to 1.5 kilos mud crabs ÓÌi>Ã«ÃwÃ Ã>ÕVipatis) (Alternatively, you can pour the
(alimango), cleaned salt and pepper sauce over the crabs right before
2 tablespoons vegetable oil cilantro leaves, to garnish serving.) Garnish with cilantro
2 tablespoons chopped fried mantou buns, to leaves. Serve with mantou buns,
white onions serve (optional) if desired.

Savory Serves 4
Cooking Time 8 to 10 minutes
¤VÕ«ÃÜ«i>Ãsitsaro)
1 cup julienned red and
green bell peppers
1i>ÌÃiÃ>i>ÜÛiÀ
i`Õ } i>Ì°->ÕÌjÃ]
garlic, ginger, leeks, and
Shrimp ¼ cup sesame oil

¼ cup julienned carrots
2 tablespoons soy sauce
wÛiÃ«Vi«ÜìÀ°
2 Add shrimps and cook for
and
¼ cup sliced red onions £¤Ìi>Ã«ÃLÀÜÃÕ}>À £ÌÓÕÌiÃ°Ƃ``ÃÜ«i>Ã]
2 tablespoons slivered garlic ÓÌi>Ã«ÃwÃ Ã>ÕVi Li«i««iÀÃ]>`V>ÀÀÌÃ°Ƃ``
2 tablespoons 1½ teaspoons hoisin sauce ÃÞÃ>ÕVi]ÃÕ}>À]wÃ Ã>ÕVi]>`
Noodle julienned ginger

¼ cup julienned leeks
1½ teaspoons
£¤wÃ LÕVÕLiÃ
500 grams dry egg noodles
salt and pepper
ÃÃ>ÕViÆÝÜi°
3Ƃ``ÓVÕ«ÃÜ>ÌiÀ>`LÀ}Ì
>L°Ƃ``LÕVÕLiÃ>`
Stir-fry wÛiÃ«Vi«ÜìÀ
1 kilo medium shrimp,
«iii`]Ãi>Ãi`ÜÌ
fresh kinchay, to garnish ìÃ°iÌÞÝÌ>Ü
ìÃÌ>LÃÀLÌ iµÕ`°
-i>ÃÌÌ>ÃÌiÜÌ Ã>Ì>`
salt and pepper «i««iÀ°>ÀÃ ÜÌ kinchay
i>ÛiÃ°-iÀÛi Ì°
All it takes is
20 minutes to make
this complete meal.
It’s the perfect
thing to whip up on
busy weeknights.

Stuffed
Squid
with Serves 4
½ tablespoon chopped
fresh basil
Season to taste with salt and
pepper. Set aside to cool.
Cheese, Cooking Time 10 minutes
FOR THE MARINADE

1 teaspoon chopped
fresh oregano
3 Combine spinach, cream
cheese, basil, and oregano in a
bowl; mix well. Season to taste
Spinach, 2 tablespoons olive oil

1 tablespoon lemon juice
FOR THE SAUCE
¼ cup olive oil
with salt and pepper.
4 i>V ÃµÕ`ÜÌ ÃÌÕvw}
and
¼ teaspoon sweet paprika ½ tablespoon chopped garlic until ¾ full. Seal openings with
salt and pepper ½ cup seeded and chopped toothpicks.
fresh native tomatoes 5 Heat oil on a grill or grill pan.
Herbs 600 grams small to medium

squid, cleaned and ink
sacs removed
½ tablespoon chopped
fresh parsley
salt and pepper
Grill squid for 1 to 2 minutes per
side. Set aside.
6 Make the sauce: Heat olive oil
in a saucepan over medium-high
FOR THE STUFFING lemon wedges, to garnish heat. Sauté garlic and tomatoes
1 tablespoon olive oil for 3 to 4 minutes. Add parsley;
For now, set adobong 2 cloves garlic, grated 1 Make the marinade: Combine mix well. Season to taste with
pusit and calamares ¼ cup thawed and chopped all ingredients in a bowl. Add salt and pepper.
CUKFGCPFVT[UVWHƂPI frozen spinach squid, mix well, and set aside. 7 Remove toothpicks from squid.
your squid with a creamy salt and pepper 2>iÌ iÃÌÕvw}\i>ÌÛi Place squid on a plate and pour
mixture and serving it 1 (225-gram) bar cream oil in a pan over medium-high sauce over. Serve immediately
with fresh salsa. cheese, softened heat. Sauté garlic and spinach. with lemon wedges on the side.
Chapter
FIVE
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TEXT BY&KLQR/&UX] PHOTOGRAPHY BY

PRODUCED BY,GJH0HQGLROD 3DWULFN0DUWLUHVDQG
0LJXHO1DFLDQFHQR WKLVSDJH
Barbecue pit masters
often argue over
whether or not to
serve their smoked
products with sauce.
Our verdict? Try them
plain and simple
before going for the
saucy stuff. That way,
you get the best of
both worlds.
SMOKING 101
Smoking is the process in which
certain food items are cooked with
smoke. It is often a long process
SPECIAL THANKS TO JACK RUIVIVAR OF SMOKE'N SWEETS (DEMONSTRATION),
due to the use of indirect heat to

LPSDUWDGLVWLQFWVPRN\ÀDYRUWR
the food. Classic smoked products
include American-style barbecue,
JEREMY SLAGLE OF MISTER DELICIOUS, AND HOLY SMOKES.
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¿VKDQGHYHQRXUYHU\RZQtinapa!
There are two ways to smoke your food: hot

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meat. Most Southern American-style barbecues are
smoked this way, as are classic cured and smoked
meats such as bacon and ham.
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merely exposing ingredients to smoke in a cool
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DQ\FRRNLQJDQGLVSUHIHUUHGE\¿VKVPRNHUV

THE CUT Whether you use a dry or wet cure is merely
HOW TO Before you start smoking, make sure to pick the
right cuts of meat. Keep track of the overall fat
a matter of taste. Dry rubs provide better color,
while wet brines provide added moisture. Play
around with whatever dried herbs and spices
HOT SMOKE content of your protein, regardless of the kind of
meat you’re using. The fattier the cut, the better,
says Mister Delicious owner Jeremy Slagle. “The
you like, but make sure to always use salt—and
really rub it on the meat with your hands. “It’s
AT HOME fat content often determines the process: The

more fat you have, the longer you can smoke the
meat. A nice brisket is lean, but it also has nice
called a rub because you have to rub it in,” says
Jack Ruivivar of Smoke’n Sweets. “You can’t just
sprinkle it on like Salt Bae does; otherwise the
Smoking food is a marbling throughout.” rub just won’t stick.”
Let your meat sit in the curing mixture,
marathon, but it is THE CURE covered and refrigerated, for 12 to 48 hours
GH¿QLWHO\ZRUWKWKHZDLW² The next step in the smoking adventure is curing, depending on the size of the cut, in order to get
the process wherein the meat is preserved and PD[LPXPÀDYRUDQGFRORU
there really is no other ÀDYRUHGXVLQJDFRPELQDWLRQRIVDOWVSLFHV
way to get a truly smoky and sugar. THE SMOKE
Smoked meats are often cured using a dry rub This is the most important part of the smoking
ÀDYRU0DNHVXUHWRVHW composed of powdered ingredients like salt and process. While many local pit masters own
aside an entire weekend sugar; a wet brine made of water, salt, and spices; custom-made smokers to make their delicious
or a combination of both. A good cure will impart products, it’s possible to build your very own
and plan in advance WKHEDVHÀDYRUQRWHVWRZKDWHYHUPHDW\RX¶UH makeshift smoker at home. Jeremy says that he’s
in order to maximize smoking and will also help develop a good outer even seen one made out of an old refrigerator!
crust or “bark.” ,IDQROGIULGJHVHHPVDELWGL̇FXOWWRJHW
your smoking time with a hold of, you can build a mini smoker using
minimum stress.
Step 1: Set up the metal Step 2: Wrap woodchips Step 3: Pierce holes on Step 4: Place meat on rack Step 5: Cover setup with
pan, grill rack, and coals. in a piece of aluminum foil. top of the foil parcel. and foil parcel on coals. tray to keep smoke in.

WZRGHHSODUJHPHWDO OLNHDOXPLQXP WUD\V
-XVWSODFHDVPDOOUDFNVHWRYHUDVLPLODUO\VL]HG ÕÀ}Ã½ÌÕÃÌ>LÕÌÌ iy>ÛÀ°
KHDWSURRIGLVKRUSDQLQWKHFHQWHURIRQHRIWKH According to Jeremy, a good
WUD\VDQGVXUURXQGLWZLWKOLWFRDOPDNLQJVXUHWR wet cure keeps things nice and
NHHSWKHUDFNDZD\IURPGLUHFWKHDW3ODFH\RXU moist after such a long cooking
time. “An osmosis process goes
SURWHLQRIFKRLFHRQWKHUDFN
on while the meat is curing,”
,QGLUHFWKHDWDOORZVIRUORQJVORZFRRNLQJ he says. The cure allows for salt
WLPHVZKLFKKHOSWKHPHDW¶VSURWHLQVEUHDNGRZQ and water to enter the
DQGGHYHORSDWUXHVPRN\ÀDYRU3ODFLQJ\RXU meat over time.
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Want to taste the real
ÀDYRUSUR¿OHVRIVRPHRIWKHPRUH
deal before attempting to FRPPRQYDULHWLHVRIVPRNLQJZRRGV
make your own at home?
6WTPVQVJGUGƂPG
smoke-centric spots! HICKORY APPLE
Hearty and bold. 7KLV Delicate and fruity. Make sure
HOLY SMOKES
SURGXFHVWKHTXLQWHVVHQWLDO 7KDQNVWRLWVVZHHWQHVVLWLV to use only
5384 Matilde corner Jacobo
Streets, Makati City (mobile VPRN\6RXWKHUQEDUEHFXHÀDYRU RIWHQXVHGWRVPRNHEDFRQ food-grade
no.: 0917-5036544) DQGLVEHVWSDLUHGZLWKSRUN ,W¶VDJRRGDOODURXQGZRRG woodchips
IRUVPRNLQJ treated
MISTER DELICIOUS PECAN VSHFL¿FDOO\
215 Salcedo Street, Sweet and warm. $JRRG CHERRY for smoking.
Makati City (mobile no.: Regular wood
VWDUWHUZRRGLWPL[HVZHOOZLWK Light and sweet,
0947-9903747)
RWKHUNLQGVRIZRRG reminiscent of the fruit. will result
MIGHTY QUINN’S ,W¶VEHVWXVHGZLWKZKLWHÀHVK in unusual
BARBECUE MESQUITE VXFKDVFKLFNHQDQGSRUNDV ÀDYRUV
3/F Mega Fashion Hall, SM 'HHSVSLF\DQGYHU\ ZHOODVIUXLWDQGYHJHWDEOHV
Megamall, Mandaluyong City smoky.,WLVFODVVLFDOO\XVHG You can get
IRUVPRNLQJKHDYLHUPHDWV SANTOL AND KAIMITO your woodchips
SMOKE’N SWEETS from hardware
Sidcor Sunday Market, VXFKDVEHHI Fruity and well-rounded.
7KLVLVDFRPELQDWLRQRIORFDO stores like
Quezon City (mobile no.:
0908-3680430) IUXLWZRRGVIDYRUHGE\3LQR\ True Value.
VPRNHUVIRUWKHLUVLPLODULW\ A medium bag
THE SMOKING JOINT WRDSSOHZRRG goes for P200
Green Sun Hotel, to P500.
2285 Chino Roces Avenue
Extension, Makati City
(tel. no.: 423-5514)
ALL ABOUT MEAT
Just like with regular cooking,
GL̆HUHQWSURWHLQVUHTXLUH
GL̆HUHQWVPRNLQJWHFKQLTXHV
Here’s everything you need to
NQRZɊIURPFRRNLQJWLPHWRWKH
SHUIHFWFXWVWRXVHɊDERXWVPRNLQJ
your favorite ingredients.
BEEF PORK CHICKEN OTHERS

PARTS brisket, ribs, shanks PARTS: belly, ribs, leg, shoulder PARTS: entire chicken Meat isn’t the only thing you
TIME 12 to 16 hours TIME: 10 to 14 hours TIME: 1.5 to 2 hours can smoke! Jack showed us
TEMPERATURE done at internal TEMPERATURE: done at internal TEMPERATURE: done at that you can smoke all sorts of
temperature of 200°F temperature of 200°F internal temperature of 165°F things, such as pineapples and
soft-boiled eggs. Just hot smoke
Beef is arguably the most popular Because of bacon, we all know &KLFNHQLVWKHTXLFNHVWPHDWWR the ingredients like you would
meat to use when it comes to how well pork and smoke go cook via hot smoking, but is also your meats, except make sure
smoking, mostly because of its together. Pork takes to smoke and the easiest to dry out. Before to take them out as soon as they
fat marbling and ability to handle long cooking times just as well as letting your whole chicken hang develop a deep caramel color
long cooking times. Make sure EHHIGRHVDQGLVD¿UPIDYRULWH out in your smoker, make sure in order to avoid turning them
to use hard-working cuts that among meat-loving Pinoys. to brine it for a few hours (up to into ash.
are often slow-cooked such as Smoke cuts with distinct layers RYHUQLJKW WRNHHSLWVÀHVKQLFH
brisket (a crowd favorite), ribs, of fat such as the belly, ribs, leg, and juicy. Also make sure
and shanks. Beef often takes and shoulder (kasim) to avoid to check for doneness using
the longest to cook, averaging drying out the meat after 10 to a meat thermometer inserted
12 to 16 hours in the smoker, 14 hours in the smoker. If you in the thickest part (it’s done
DQGRQO\UHTXLUHVDVLPSOHGU\ want to give your homemade at around 165°F), as smoked
rub consisting of salt and pepper. bacon or ham a distinctly pink chicken meat often tends to stay
The meat is done as soon as color, make sure to add a pinch pink even after it’s thoroughly
its interior reads 200°F on a of curing salt like pink Prague cooked through.
meat thermometer. Powder to your rub or brine.

Recipes by Jack Ruivivar of Smoke’n Sweets
Smoked meats often
develop a pink outer
ring along its cross
section that many
Smoked Pork
smoking experts Serves 10
look for to check if Prep Time 10 minutes
something is properly Cooking Time 6 to 8 hours
smoked. Don’t be
scared, though; it isn’t
uncooked meat. Holy FOR THE DRY RUB
Smokes’s head chef ½ tablespoon paprika
Red Espiritu says it’s
merely the reaction ½ tablespoon muscovado sugar
of the nitrites in the ½ tablespoon sea salt
smoking process that ½ tablespoon black pepper
gives the cooked
meat its distinct blush.
½ tablespoon cumin
½ tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon chili powder
½ tablespoon cayenne pepper
Smoked Poultry 2 to 2½ kilos whole pork (belly,

Serves 8 to 10 ribs, leg, or shoulder), thawed
plus curing time 1 Make the dry rub: Mix ingredients
Cooking Time 1 to 1½ hours in a bowl. Taste and adjust amount of
herbs and spices according to taste.
FOR THE BRINE Rub thawed pork with mixture.
6 cups water 2 Smoke meat until internal
¼ cup sea salt temperature at meatiest portions
2 tablespoons brown or reads 200ºF on a meat thermometer.
muscovado sugar (You can also use a prick or a fork to
1 tablespoon Worcestershire check the tenderness of the meat.
Ã>ÕVi]ÃÞÃ>ÕVi]ÀwÃ Ã>ÕVi If the meat isn’t tender enough,
½ tablespoon minced garlic continue smoking for another hour.)
½ tablespoon ground 3 Let meat rest at room temperature
black pepper for 15 to 20 minutes before slicing or
shredding to make pulled pork.
1½ to 2 kilos poultry (whole
chicken or turkey legs), thawed Root Beer Barbecue Sauce
Makes about 3½ cups
FOR THE DRY RUB Prep Time 5 minutes
½ tablespoon sea salt Cooking Time 30 minutes
½ tablespoon ground
black pepper 1½ cups root beer
½ tablespoon dried rosemary 1½ cups tomato ketchup
½ tablespoon dried sage ¼ cup brown sugar
¼ tablespoon garlic powder 1 teaspoon salt
¼ tablespoon onion powder 1 teaspoon pepper
2 tablespoons
1 Make the brine: Combine Worcestershire sauce
ingredients in a pot over medium- ¼ cup apple cider vinegar
high heat; mix until salt and sugar ½ teaspoon garlic powder
are dissolved. Allow to cool. ½ teaspoon onion powder
2 Place poultry in a food-grade «V vÀi`V y>iÃ
container; pour in brine to fully cover.
Cover and refrigerate for 12 hours. Combine all ingredients in a large
3 Make the dry rub: Mix ingredients saucepan over medium-low heat;
in a bowl. Remove poultry from brine mix until salt and sugar are dissolved.
and pat dry. Rub meat with mixture. Simmer for 25 minutes or until dark
4 Smoke meat until internal and thick. Transfer to a covered
temperature at meatiest portions container and refrigerate for up to
reads 165°F on a meat thermometer. 1 week. Serve with smoked meats.

Metro Manila’s weekend markets have got the goods— Chapter
SIX
from farm-fresh produce to artisan crafts and the next
big food trends—and there’s one happening near you.
t,
Use this handy guide (packed with tips from regular
k e
shoppers!) to navigate these culinary fairs.
To m ar e t !
m ar k
to Produced by Anna Felipe
AYALA
ALABANG
SATURDAY
MARKET
A well-curated
fair that serves its
community just right Gerald.ph's
pain au chocolat
The regulars:
Sabrina Go and
Michelle Ressa Aventajado,
bloggers and founders of
Mothers Who Brunch
Their favorite stalls:
Farm to Table: “My son and
What they love there: husband love their chocolate
Sabrina: “I get inspired by the milk. I use their butter for
seasonal produce to make healthy baking, and their cheese for
meals for my family.” some of my weekend entrées.
Michelle: “The proximity and Quick tip: Order from them
selection of vendors and products! as soon as you get to the
There are fruits and vegetables, market, leave a cooler for your
organic eggs and meat, breads, purchases, then simply pick up
SUHSDUHGIRRGDQGÀRZHUV´ your items right before you head
out,” says Sabrina. “I love their
unsalted butter—it’s perfect for
my Bulletproof Coffee every
morning,” adds Michelle.
Anjo’s: “They have been serving

hearty home-cooked meals for
many years now. Their crispy
pata and sisig with egg are not
for the faint of heart but they’re
usually something my husband
and I enjoy for brunch,” shares
Farm-fresh Toscana kale Jo-ni's puto Sabrina. “From tawilis to tapa
kamote tops from Cavite bumbong and tocino, their silog meals
have something for everyone.
I usually bring these home to
enjoy with my kids,”
says Michelle.
Weekly must-buys:
PHOTOGRAPHY: ALDWIN ASPILLERA. SITTINGS: REGINE RAFAEL.
inspired me to make a healthy Beef and Cheese

S: “Lately, Michelle and I have been sharing tips Eggplant Lasagna Roll without the noodles!” Jo-ni’s: “No need to wait for
on our blogs for making smoothie bowls, and the M:³:KHQ,DPOXFN\HQRXJKWR¿QGIUHVKVXJDU the Christmas season to enjoy
Alabang Saturday Market is the best place for beets, I pick them up in an instant—they’re a bibingka and puto bumbong.
us to grab fresh produce that’s in season. Also, treat here in Manila. For non-food items, I like 7iV>}iÌÕÀwvÀÌ ÃÃÌ>
before heading out, I like to order arroz caldo— EX\LQJRUFKLGVDQGÀRZHUV6HWWLQJWKHWDEOHLV all year round,” says Sabrina.
my family’s go-to comfort breakfast food.” not just about what we cook, but about making “Pick up your order right before
M: “My cooking philosophy is ‘fresh is best,’ it pretty, too.” you leave the market, and enjoy
so beautiful produce is a must for me. My Top tips for first-timers: Bring your it hot and fresh for breakfast,”
husband and I practice ‘The Rule of Five’ with own reusable bag to carry your purchases. Pack shares Michelle.
our children: This means each of our kids has smaller bags to protect the delicate items. Buy
WRHDWDWOHDVW¿YHFRORUVDGD\²IURPIUXLWVDQG fresh produce in season—it’s a great way to Gerald.ph: “I always head
YHJHWDEOHVRIGL̆HUHQWFRORUV,W¶VDQHDV\ZD\WR support local farmers, discover new ingredients, straight to this French-owned
make sure they’re getting the recommended daily and get access to nutrients. stall to pick up their freshly
intake for vitamins and nutrients.” baked bread and pain au
Head there: 117 University Avenue,
Most interesting finds: Ayala Alabang, Muntinlupa; Saturdays, chocolat,” says Sabrina. “Their
S: “On a recent visit, I found large eggplants that 6 a.m. to 12 n.n. baguette is best enjoyed with a
aren’t available in regular groceries. Seeing those generous spread of the salted
butter from Farm to Table,”
suggests Michelle.

Fresh straw
mushrooms
SIDCOR The regular:

SUNDAY Nayna Katigbak,
writer and food stylist
MARKET What she loves there:

A food lover’s ³,W¶VORZNH\DQGR̆HUVJUHDW
SULFHVIRUWKHVKHHUYDULHW\RI
paradise with over SURGXFWV\RXFDQSXUFKDVH
300 stalls to check out DQGHDWWKHUH7KHUH¶VDOZD\V Inihaw na
VRPHWKLQJQHZWRGLVFRYHU²IURP bangus
IUHVKSURGXFHDQGFRRNHGIRRG
WRFORWKHVDQGKRPHDFFHVVRULHV
HYHQSODQWVDQGWUHHV´
Weekly must-buy: “PakoRU\RXQJ
IHUQ,WXUQLWLQWRDVDODGWRJRZLWK
ZKDWHYHU,JULOOIRU6XQGD\GLQQHU´
Most interesting finds: “It’s
DWRVVXSDPRQJWKHIUHVKFDUDEDRPLON
WKDW,PDGHLQWR\RJXUWDQGIUHVKFKHHVH
PDQ\NLORVRISDVVLRQIUXLWWKDWZHUHVROG
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LQWRSDVVLRQIUXLWMDPDQGNH¿UVRGD DQG
IUHVKWXQDURHWKDW,FXUHGLQVDOW7KHUH¶V
DOVRDVWDOOVHOOLQJQDWLYHFKLFNHQVIURP
%DWDQJDVWKH\DOVRVHOOWKHbahay itlugan
RUXQIHUWLOL]HGHJJVIRUarroz caldo´
Worth discovering: “Don’t
PLVVRXWRQWKHVWDOOVDWWKHEDFNWKDWVHOO
IUHVKHJJV FKLFNHQDQGGXFN FDUDEDR
PLONDQGP\IDYRULWHkalamayLQlatik
VWLFN\ULFHSLHFHVVXVSHQGHGLQFRFRQXW
FDUDPHO )RUQRQIRRGLWHPVWKHUH¶VD
VWDOOWKDWVHOOVWH[WLOHVDQGEDVNHWVIURP
DOORYHUWKH3KLOLSSLQHVDQG-DSDQHVH
VXUSOXVVWDOOVZKHUHLI\RXKDYHDJRRG
H\H\RXFDQJHWFDVWLURQFRRNZDUH
YLQWDJH3\UH[DQG¿QHFKLQDDW
DEDUJDLQ´
Top tips for first-timers:
³'UHVVFRPIRUWDEO\DQGEHUHDG\IRUD
KRWGD\%ULQJ\RXURZQFRROHULI\RX¶UH
VKRSSLQJIRUVHDIRRGDQGPHDW+DJJOHIRU
WKHIUHVKLQJUHGLHQWV&RPHKXQJU\DQG
HDW\RXUZD\GRZQWKHIRRGDLVOH²LW¶VOLNH
DPLQLWRXURIWKH3KLOLSSLQHV´
Head there: (WRQ&HQWULV('6$
FRUQHU4XH]RQ$YHQXH4XH]RQ&LW\
6XQGD\VDPWRSP
Her favorite stalls:

“Stop by Smoke’n Sweets for “Beside Jack’s stall is a Bicolano-
Jack Ruivivar’s smoked ribs, run stall that sells pinangat—pork
bacon, and brisket. If you’re lucky, and crab wrapped in taro leaves
he’ll have lemon and pecan pies, and cooked in chili and coconut
too. His wife Rachel, who hails cream. They have frozen portions
from Zamboanga, also makes for you to take home, too.”

a mean endulsao. Come early
though—their food sells out fast.” “I buy Gng. Bukid’s sourdough
bread, and my diabetic dad loves
“The Ilocano food stall across their sugar-free loaves.”
Jack’s has dishes from my
Lato or Jack Ruivivar of mother’s hometown, some “Rachelle’s Sherbet and Ice
seaweed Smoke'n Sweets cooked from scratch on the spot. Cream is great after a heavy
Their Ilocos empanada is pretty meal. I like their buko-lychee
awesome, too.” sherbet, and cheese and sweet
corn ice cream.”
LEGAZPI SUNDAY MARKET
$UHOD[HGVHWWLQJZKHUHSURXGO\ORFDOSURGXFWVPHHWJOREDOÀDYRUV
The dry- Table runners

goods section made from
native materials
The regular:
Zee Castro-Talampas;
writer, stylist, and former
Yummy features editor
What she loves there:

³:LWKRYHUVWDOOV/HJD]SLLVDRQH
stop shop for fresh products, ready-
to-eat dishes, and handcrafted items
by local artisans. I love the dry-goods
section, where I get native placemats
for my growing prop collection, as well
as inabel blankets and wooden boards.
Each area of the market is neatly
arranged, making it
easy to navigate.”
Picks from
Mara's Organic Singkamas
Market or jicama

Warung Warung: “Want to try
something unique for breakfast?
Go for Indonesian fare! I always
order the set meal composed of
two satay sticks, a tofu omelet,
eggplant with sambal, and
some corn and cabbage fritters.
I discovered this stall through
Yummy, long before I became
part of the team.”
Frango's Black Warung
Adam’s Seriously Good Portuguese- tomatoes from Warung cooks
Ice Cream: “This brand lives style chicken the Cordillera on the spot
up to its name! The First
Lady’s Fantasy—dairy-free and
sweetened with coco sugar—is Quick bites: “Fuel your shopping spree with Cosmic Farms in the Cordillera region, which I
Þ>LÃÕÌiv>ÛÀÌiy>ÛÀ°» snacks from the market. Head to Don Churro turned into a simple salad just by tossing them
which, for me, serves the best churros in town. with fresh basil, kesong puti, Himalayan pink
Bait Lehem: “Freshly baked I like their chocolate dip best—thick and not too salt, and olive oil.”
bread is the star of this Israeli sweet. Make a stop at the Fresh Infusions stall Top tips for first-timers: “Come at
stall. Take your pick form pita, to pick up a big glass of their refreshing Moringa
challah, bagels, and naan. Even around 8 a.m., when it’s still not too hot and
Herb Cooler for just P60!” crowded, and enjoy a leisurely breakfast—it’ll
their falafel tastes great!”
Potluck picks: “The peri-peri chicken from be easier to grab a seat at the communal eating
Mara’s Organic Market: “This Frango’s is a real crowd-pleaser. Another no-fail DUHDVDWWKDWWLPH3OXV\RX¶OOJHW¿UVWGLEVRQ
is my stop for straight-from-the option is the Visayan-style barbecue from Legg’s, popular products, which often sell out early.
source organic vegetables. There especially the baticolon and liempo, infused with There’s a lot to discover every week, so make sure
are so many interesting and that familiar, comforting inasalÀDYRU´ to plan a return trip.”
Ài>Ã>LÞ«ÀVi`w`Ã iÀi°» Most interesting find: “I love Head there: &RUQHUVRI5X¿QRDQG/HJD]SL
discovering beautiful heirloom vegetable 6WUHHWV/HJD]SL9LOODJH0DNDWL6XQGD\V
Chlorophyll: “I stock up on varieties. I’ve found black tomatoes, grown by 7 a.m. to 2 p.m.
organic juices and Himalayan
salt from this vendor.”
The regular:
Joey de Larrazabal-Blanco,
Yummy columnist
What she loves there:
SALCEDO
³:LWKWKHDPRXQWRIIRRG,EX\WKHUH
any premium I pay is made up for by
COMMUNITY
what I save on gas and time. I love
ZDONLQJWRWKHPDUNHWZLWKP\NLGVWKH
VHQVHRIQHLJKERUKRRGLWFRQYH\VDQG
MARKET how it’s all become a family tradition.

,HQMR\ORRNLQJDWWKHWKLQJVRQR̆HU
FKDWWLQJZLWKSXUYH\RUVDQGOHWWLQJ
Longganisa
A pioneering weekend what I see inspire me.”
market with a friendly
community vibe
Weekly must-buy:³)UHVK¿VK
which I prefer buying from the market
than from the grocery. When we are
XSIRUDVSOXUJH,JHWDQLFHELJ
lapu-lapu and steam it in our oven
ZLWKDEXQFKRI$VLDQDURPDWLFVWKHQ
drench it in sizzling garlic oil when it’s
done. My entire family loves it!”
Most interesting finds:
³(YHQLILW¶VDIDLUO\UHJXODULQJUHGLHQW
I think it’s what you do with it that
makes it interesting. I use canned crab
to make a Thai red curry that I love.
I also look out for patani and use it in
VDODGVDVSDUWRIDULFHERZORUEOLW]HG
into a dip. I’ve also bought alupihan
dagat PDQWLVVKULPS WKHUHZKLFK
I steamed.”
Top tips for first-timers:
³'RDQLFHOHLVXUHO\RQFHDURXQG
¿UVW/RRNDWWKHJRRGVWDONWRWKH
SXUYH\RUVDQG¿JXUHRXWZKDW\RX
want. I also like buying food to nibble
on while looking around. Then round
two is for shopping!”
Head there: Jaime C. Velasquez
3DUN6DOFHGR9LOODJH0DNDWL
6DWXUGD\VDPWRSP
ÀiÃ Ã iwÃ Zamboanga's PHOTOGRAPHY: KAI HUANG. PICTORIAL DIRECTION: IDGE MENDIOLA.
famous secret
sauce from Alavar
Saravia Blue Budbud Kabog's

Crab's canned Champ-Tuyo
crabmeat suman

MORE
IN THE
METRO
CHECK OUT
THESE WEEKEND
MARKETS, TOO!
)TGGPƂGNF
Weekend Market
Àiiwi` ÃÌÀVÌ
iÌÀ>*>À]>ÞyÜiÀ
-ÌÀiiÌ]>`>ÕÞ}
ÌÞÆ->ÌÕÀ`>ÞÃ]{«°°
Ì£Ó°°
-iÌ>«iwi`]
this night market is a
great venue to enjoy a
picnic while listening
ÌÛiL>`Ã°
Greenhills
Sunday Market
iVÌVÕÌ-ÌÀiiÌ]
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->Õ> ÌÞÆ-Õ`>ÞÃ]
È>°°Ì£Ó°°
While smaller than
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Û>}iÃ]Ì iiÝ«>ÌVÕÌÞ]>`VÕÀÕÃ i} LÀ `>ÀiÌÃ
v`v>ÃvÀ>ÀÕ`Ì iiÌÀ° a great source of colorful
«À`ÕVi]vÀiÃ i>Ì>`
«ÕÌÀÞ]}`LÀi>`]
>`Ì>ÃÌÞViì>Ã°
“The stall that sells Savaria Blue “Manvy FoodsvÀvÀiÃ Þ>ì “Bikol’s Best vÀ ViÝ«ÀiÃÃ
AANI Weekend Market
Crab for the best canned crab you Ûi}iÌ>LiìÃp>}Ài>Ì and tinumokp«ÀL>LÞÌ iÃÌ Ƃ, Ƃ-ÕÌ ]/>}Õ}
V>w`t/ iÞ>ÃÃiÃ«À}>L µÕVÕV °» >vvÀ`>Lii>ÃÞÕ½w`Ì i ÌÞÆ->ÌÕÀ`>ÞÃ>`
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RESTAURANTS
Yayoi Mighty Quinn’s Barbecue Dish
Saba Shio
FAST, FRESH,
AND SATISFYING
Yayoi is all about perfect
set meals that highlight
Japanese efficiency.
REVIEW BY CLIFFORD OLANDAY
Hitsumabushi
PICTORIAL DIRECTION: ANNA FELIPE.
Sukiyaki Namban
www.yummy.ph
67 April 2017
s eated at one of the long tables of
Yayoi, you are confronted with the
glow of a touchscreen, tilted slightly
upward, waiting for your command.
Because of the setup—you looking into the
light, poring over the menu—it feels like you
are in your own world, even if you’ve come
with friends who are as eager to try a new
dining experience.
Curious thing: In Manila, when you ask
Filipinos about Japanese food, they think
of tempura, sushi, and ramen, but these
are “completely different meals,” points out
Tatsuo Shio, president of Plenus Company
Limited, the group that brought Yayoi to the
Philippines. “Teishoku is something that the
Japanese actually eat day-to-day.” The salary
men of Japan won’t ring up trendy aburi tapping the touchscreen. One thing to Teriyaki Hamburg
sushi and soft-shell crab tempura for lunch. watch out for: Once your order has been Teishoku
Instead, they order a tidy teishoku or set meal sent, it will be made immediately (if you
at any of the over 300 Yayoi branches from change your mind, call a server right away).
Tokyo to Okinawa, Hokkaido to Osaka.
IN A NUTSHELL
Don’t worry if you have trouble with the
The meal is built around rice fresh from process; a printed menu is available and
the cooker, a main dish, two side dishes, and the assistance of the waitstaff is also an YAYOI 3/F Bridgeway,
warm miso soup. All of that spells balanced option. But where’s the fun in that? Building B, SM
and healthy—a configuration of seasonal food The generous amount of food in each set Megamall, EDSA corner
items from Japan’s seas and mountains. Julia Vargas Avenue,
may be overwhelming for first-timers. Start
Here, you order your teishoku via an iPad, Mandaluyong City;
off with something familiar like the Teriyaki tel. no.: 634-4865
which speeds things up by linking you with Hamburg, a fat burger patty drenched in
the kitchen right away. Picking a set (and a tangy-sweet sauce. On one visit, the MUST-TRIES Teriyaki
also unpicking it) is as easy as swiping and Hamburg, along with its attendant salad, Hamburg Teishoku
soup, and rice, arrives in a few minutes. On (P475), Namban
a busy Sunday lunch, the order takes just a Teishoku (P450),
bit longer. Shio also suggests the Mix Toji Sukiyaki Teishoku
(P595), Mix Toji Teishoku
Teishoku (red katsu and fried shrimp mixed
(P475), Hitsumabushi
with egg) or his personal favorite, the Teishoku (P795)
chicken karaage, but for the adventurous,
try the eel set, which comes with an THUMBS UP Ask
intriguing set of how-to-eat instructions, or your waiter about the
the grilled semi-dried mackerel. side dish upgrades
At Yayoi, there is no promise of that are on offer. Our
gastronomic pyrotechnics, but that’s not suggestion? Pick the
clam soup in place of
why you’re here. This is good ol’ Japanese
the usual miso.
cooking, and it does an excellent job of
filling you up and making you happy.

MEAT IS MIGHT
Mighty Quinn’s Barbecue lives
up to the hype with tender beef
brisket and sides you’ll eat even
when the meat is long gone.
REVIEW BY JACLYN CLEMENTE-KOPPE
W ith food shows and YouTube videos defying

the distance between the American South
and Southeast Asia, it was only a matter of
time until enterprising Filipinos did what
they do best—innovate even with limited resources.
Smokehouses were built into backyards, old drums
transformed into makeshift smokers. Many try, but
only a handful truly succeeds.
There are some, on the other hand, who took
the foolproof and reliable route of bringing in the
experts to help them do the work. That’s what the
Concepcion-owned Standard Hospitality Group
(the people behind Yabu and Ippudo) did when
they partnered with pit master Hugh Mangum of
New York’s Mighty Quinn’s Barbecue. At the Mega
Fashion Hall hangout, dim lighting and brick walls
set the tone—this is not your typical smokehouse Bread
from rural America. Mangum’s city-boy sensibilities Brontosaurus Pudding
are reflected on his food—a mix of homegrown Rib
American cooking and global flavors.
The casual dining setup allows you to pick your IN A NUTSHELL
food in a cafeteria-like lineup, making ordering quick
and efficient. Meats are served at room temperature,
MIGHTY QUINN’S
and pickles and side dishes are piled up on trays BARBECUE 3/F
jockeying for your attention. However, at the heart Mega Fashion Hall,
of the dizzying choices and the hype is simple, SM Megamall, EDSA
straightforward comfort food. The pork spare ribs corner Julia Vargas and Mighty Quinn’s version is the undeniable
are a departure from the fattier baby back ribs you Avenue, Mandaluyong champion. Larger groups can share the
might be more used to, but they offer an option for City (facebook.com/ Brontosaurus Rib, which delivers the same
those who prefer the ribs meatier. If tenderness is MightyQuinnsPH) falling-apart, super juicy effect. Drizzle their
what you’re after, then look no further than the beef barbecue sauce on everything—the tang lifts
MUST-TRIES Brontosaurus
brisket. It has a fatty layer which brings to the table the flavors to a whole new level.
Rib (P1,450/single
the richness many look for in their smoked meats, serving), Brisket (P495/ Orders of meat automatically come with
single serving; P1,295/ either bread or dirty rice. Our suggestion: Go
by the pound); Potato for the latter. A sauce made with calamansi
Salad (P165/small; P325/ tops the rice for a side that counters and
medium; P645/large) complements the main’s rich flavors.
Other sides are on offer: Burnt Ends Baked
PICTORIAL DIRECTION: ANNA FELIPE.
THUMBS UP Dining with Beans (which could use some seasoning),

a big group? Assemble
Buttermilk Broccoli Salad (surprisingly light
a meal that’s good for
sharing by ordering and refreshing), and Dirty Fries topped with
different meats by the chicken-wing sauce and Burnt Ends bits. The
pound and going for clear winner is the potato salad—it’s creamy
bigger servings of various and zesty, cutting through the richness of
sides. Beer on tap is also the meats. For an easy, satisfying dessert,
available to complete their bread pudding à la mode hits the spot. It
your feast. nicely ties in what Mighty Quinn’s is all about:
simple American food done right.

RESTAURANT NEWS,
CHECK
SERVED HOT!
OUT
Molito
Head Chef’s
Table
down WHAT IT IS:
The Molito Chef’s
South Table allows you to

customize your own
dining experience
These restaurants by putting together
a menu from the
prove that Molito various restaurants
Lifestyle Mall is the in the complex.
most buzz-worthy Looking to propose
ÌÞÕÀÃ}wV>Ì
food hub in Alabang. other? Set up a
table for two with
her favorite Italian
Text by Regine Rafael 4 food, request for
special printed
SOGA MIGA menus, decorate
Enjoy US- and Japanese-grade the table with
[1] RAMEN YUSHOKEN beef and the delicious Healthy yÜiÀÃ>`
With a ramen recipe based on Hot Stone Rice (a mix of brown, candles, and even
ºÀ>i}`»9>>}Ã >âÕ½Ã] EXCHANGE ALLEY black, and barley rice) with a have romantic
the quality of every bowl in this COFFEE HOUSE y>ÛÀvÕLÜv>L iiv-ÌiÜ° music playing in
spot has remained consistent At EACH, single origin coffee has Ài>y>ÛÀÃV>½Ì}iÌ>ÞLiÌÌiÀ the background.
Ì i«>ÃÌwÛiÞi>ÀÃ°7 i never been more accessible. Here, than this. Tel. no.: 807-3008 The Molito Chef’s
people keep coming back for you can enjoy specialty coffee in Table also offers
the traditional ramen, many have `vviÀiÌÜ>ÞÃ>`wÕ«Ì i [4] BURGER GEEK themed menus for
grown to love the tsukemen and best avocado toast in town, amidst Here, it’s all about the smashed those looking for
gyoza, too. Tel. no.: 808-7424 a cozy, laid-back vibe. Tel. no.: patties. This technique makes >Ã«iVwVÌÞ«i
809-1009 the patty’s exterior crisp while of cuisine.
[2] CHAIRMAN WANG’S retaining the meat’s juiciness,
PRIME BEEF NOODLE HOUSE [3] MIYAZAKI JAPANESE making for a fantastic burger. Go WHAT IT
This Taiwanese restaurant serves RESTAURANT vÀ>Ã>`ÜV ÜÌ >Ì iwÝ½Ã INCLUDES: The
tasty Lanzhuo-style hand-pulled Make sure to order the Saba (we’re talking onion rings, bacon, food, drink, and a
noodles at affordable prices. >ÌÌiÀ>>ViÀi Ýi`-ÕÃ ®] shiitake mushrooms) if you want beautifully styled
/ÕÀÌÌ i-i` ÕV Ài>ÃÌ a type of sushi from Osaka—the to go all out! Tel. no.: 801-2903 table in a private
Noodle Soup for ultimate comfort wÃ ÃiÝÌÀ>vÀiÃ t"Ì iÀÕÃÌÌÀiÃ section of the
À}vÀÌ i >V*i««iÀ iiv include teppanyaki, maki, and [5] UN CUENCA Molito complex.
when you’re not hankering for sashimi. Tel. no.: 804-8813 Chef Ariel Manuel’s love for
noodles. Tel. no.: 828-8477 Spanish-Filipino cuisine is on PRICE POINTS:
PARMIGIANO display at this spot. Get your Ranges from P1,000
SOIL MODERN DINING RISTORANTE PIZZERIA wvarroz with the tasty paella to P3,500 per
Local, organic, farm-to-table— Pasta tossed in a huge Parmigiano- dishes served hot in cazuelas, and person, depending
that’s what Soil is all about. The Reggiano wheel (imported from make sure to save room for the on your preferences
menu features creative dishes Italy, no less!) is one of their main pugon-roasted lechon belly. You and requirements.
made with whatever is in season, draws, and with classics like Cacio can order a bottle of wine from
using modern cooking techniques, e Pepe, Pasta del Parmigiano, Ralph’s next door (no corkage HOW TO BOOK:
making each dish truly unique. and their pizza, it’s hard to go fee!) to accompany your meal. Email Molito’s
Tel. no.: 802-2792 wrong. Tel. no.: 776-7295 Tel. no.: 815-4811 marketing manager,
Ana Warren
1
Gonzalez at ana.
PHOTOS COURTESY OF RESTAURANTS.
warrengonzalez@
molito.com.ph
to inquire and
collaborate with
her directly on your
menu and budget.
Make sure to book
at least two weeks
in advance.
2 3 5

Yummy
Lessons
Perfectly Pink
Pickled Radish
Serves 4
Prep Time 10 to 15 minutes
½ cup cane vinegar

2 teaspoons salt
1 tablespoon sugar
1 tablespoon
coriander seeds
1 teaspoon whole
black peppercorns
2 bay leaves
10 small watermelon
radishes, cleaned and
sliced into quarters
1 Heat vinegar, 1 cup

water, salt, sugar, coriander
seeds, peppercorns, and
bay leaves in a medium
saucepan over medium heat
ÕÃÌÕÌL}°-iÌ>Ãì°
2 Place watermelon radishes
>ÃÌiÀâi`nÕVi>À°
Pour in warm pickling brine
until almost full. Cover
tightly and turn the jar over
to help create a seal.
3 Let pickles sit overnight or
up to 1 week before serving.
INGREDIENT SPOTLIGHT Best served alongside
adobo, beef stews, and
fried chicken.
Heirloom radishes
RECIPE, TEXT, AND STYLING: CHINO L. CRUZ.
While Pinoys have come to know and love the long, white labanos, there’s
more to radishes than this classic sinigang component. Heirloom radishes
come in all shapes, sizes, and hues, and are a great way to add vibrant color
>`y>ÛÀÌ`Ã iÃ°6>ÀiÌiÃÃÕV >ÃÌ iÜ ÌiÌ iÕÌÃì]«Ì i
`ìÜ>ÌiÀiÀ>`Ã >`Ì i`>À>Ã} Ì-«>Ã L>VÀ>`Ã V>
instantly add character and sharpness to a soup or salad. These smaller
Û>ÀiÌiÃ>ÃÌi`Ì >Ûi>ÃÜiiÌ]ÕV ìÀy>ÛÀV«>Ài`ÌÌ iÀ
>À}iÀ>«>iÃi>`Ài>VÕÌiÀ«>ÀÌÃ]>}Ì iÌ i«iÀviVÌLÌi
sized addition to a platter of crudités. Get heirloom radishes at Rustan's
Marketplace or order them online via www.downtoearth.ph and
shop.holycarabao.com.
www.yummy.ph
71 April 2017
CLEAN 1
MUSSELS
You don’t have to be a
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1 Using the dull edge of a paring

knife, vigorously scrub the mussels
under running water to remove any
barnacles and dirt on the shells.
27Ì iÌ iÀÞÕÀw}iÀÃÀ>
sturdy paring knife, remove any
visible beards or debris coming out
of the mussels’ openings by pulling
them out and towards the hinge.
3 Let the mussels sit in a bowl of
cold water for 10 to 15 minutes to
encourage them to expel any dirt or
grit from their insides.
4 Check for any mussels that are
open and give them a tap. If they
do not close immediately, that
means that they are dead and
shouldn’t be eaten. Make sure to
discard them immediately.
2 3
PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND DEMONSTRATION:

INDOOR GRILLING: OUTDOOR GRILLING:
Grilling ELECTRIC VS. STOVE
When it comes to grilling
COAL VS. GAS
Gas stoves are known to be
101 indoors, there are two options:
portable electric grills and
the most expensive in the
market, and they often occupy
CHINO L. CRUZ. ILLUSTRATION: JON TOLENTINO.
the classic stovetop grill pan. the most space, but they offer
With the sun blazing and Electric grills are great options the most heat control and
the swim gear out, summer for cooks who don’t own a are a safer option for cooks
is the perfect time to bring gas stove. These grills are also unfamiliar with how to work
out the grill for some good great for parties, as you can with coal. Coal grills, on the
old-fashioned barbecue fun. grill almost anywhere (even on other hand, come in all shapes
When it comes to grilling the dinner table!) in the house and sizes, are much cheaper
food, you can opt to do it in without much fuss. Grill pans, to buy and maintain, and offer
your kitchen or outdoors, over on the other hand, are great Ì iÕµÕiÃÞy>ÛÀv
coal or on a pan. To get you options for those with limited cooking over coals, but require
started, allow us to show you storage space. They also offer more attention when it comes
the different methods. better heat control, especially to controlling the heat.
if you’re using cast iron grills.

LEARN TO...
Butterfly pork
What you need

pork chops or pork loin
chopping board
chef’s knife WHAT TO
DO WITH
What to do
1 /LÕÌÌiÀyÞ«ÀV «\ BUTTERFLIED
a Lay pork chop on a chopping PORK:
board with the skin on the 1a 2
2b
side. Press pork chop down #FFƃCXQTVQVJGNGCP
with one hand. Using a chef's RCTVQHVJGRQTMby
knife, make a slit on the side
making a paste out of
opposite the skin; slice meat in
cream cheese, fresh
one direction along the grain.
b Stop slicing about ¼ inch herbs, and garlic, and
before you reach the skin. rubbing the paste on the
1v`>`y>ÌÌiÌ iV «° sliced area.
2 /LÕÌÌiÀyÞ«À\
1b 2b
a Lay pork loin on the 5VWHH[QWTDWVVGTƃKGF
chopping board parallel to RQTMEJQRYKVJEJGGUG
PHOTOGRAPHY: ALDWIN ASPILLERA. PICTORIAL DIRECTION: RACHELLE SANTOS.
your waist. and ham, the way you

b With the knife parallel to the would stuff chicken to
table, slice through the loin, Again, gradually slice through make cordon bleu.
gradually lifting the top part of the loin and stop 1 inch from
the loin. Stop slicing about the edge. Press down on the
1 inch before you reach the pork with one hand while
long end nearest you. you slice. 6QOCMGVJGENCUUKE
c Position the loin so that the d Unfold the slices to reveal a RQTMasado, place a
thicker part is nearest you. V«iÌiLÕÌÌiÀyÞVÕÌ° 2c slab of pork fat on the
LÕÌÌiÀyi`«ÀÌ i
roll before cooking. This
makes the meat extra
ABOUT THE COLUMNIST moist and tasty. Ground
Jun Jun de Guzman has been a chef meat, sliced sausages,
for more than 20 years and is presently
an instructor at the Center for Asian
>`wiÞV ««i`
Culinary Studies. In his free time, he does vegetables can also be
consultancy work for resorts, clubs, and ÕÃi`ÌwÞÕÀÀ°
restaurants, and cooks in his sister’s kitchen
at least four times a week. Follow him on 2d
ÃÌ>}À>>ÌJV iwiÃi°

POTATO GNOCCHI
WITH BURNT BUTTER
AND SAGE SAUCE
Master an Italian classic with these easy steps!
Gnocchi, pronounced as
nyo-kee, are Italian
dumplings usually made
with potato, semolina, wheat
ÀRXUDQGFKHHVH7KHGLVKLV
WUDGLWLRQDOO\HDWHQDVD¿UVW
course in place of pasta, as a
side dish, or as a main when
paired with a substantial,
KHDUW\VDXFH
7KHEHVWJQRFFKL,¶YHHYHU
KDGZDVLQ0XUDQR,WDO\
It was a pumpkin gnocchi
VHUYHGZLWKWRPDWRFUHDP
sauce that highlighted a spice
WKDW,FRXOGQ¶W¿JXUHRXWDW
¿UVW,DVNHGWKHFKHIDERXW
it, and he gladly brought me
to the kitchen to show me his
secret ingredient: nutmeg!
Gnocchi is often tossed
LQDEXUQWEXWWHUDQG
sage sauce, but you can
experiment with pesto or
DULFKWRPDWRVDXFHWRR
For more gnocchi recipes,
feel free to send me a
message on Instagram
(@aileenanastacio) or
Facebook (Chef Aileen
$QDVWDFLR DQG,¶OOJODGO\
VKDUHVRPHZLWK\RX
PICTORIAL DIRECTION AND STYLING: ANNA FELIPE.
Serves 4 to 6 Prep Time 15 minutes Cooking Time 10 to 15 minutes
ABOUT THE
COLUMNIST WHAT YOU NEED
Aileen Anastacio is the chef and

owner of bakeshop-café Goodies
N’ Sweets and of Marmalade 500 grams potatoes, FOR THE SAUCE
Kitchen where she teaches cooking peeled and quartered ½ cup butter, cubed
lessons. She’s the author of Home- £VÕ«>«ÕÀ«ÃiyÕÀ] ¼ cup fresh sage leaves
made for the Holidays and Home
Café, a book on desserts and
plus more to dust salt and pepper
Vvvii° iVÕÌ iÀ>ÌiÃÌw`Ã ½ teaspoon plus ½ grated Parmesan
on Instagram at @aileenanastacio. tablespoon salt, divided cheese, to garnish
1 large egg, beaten
1 2 3 4
5 5 5 5
6 7 8 9
ANOTHER WAY TO
CREATE RIDGES
on your gnocchi is WHAT TO DO
by simply pressing
your thumb on
the dough. The 1 Place potatoes in a medium pot. Add 1-inch-diameter rope. Cut into 1-inch pieces.
depressions are
enough water to submerge potatoes. Bring to 6 Roll gnocchi, one piece at a time, on a
important so that
the sauce will adhere a boil and cook until potatoes are fork-tender. gnocchi board or fork to make ridges. Place
to the gnocchi. Drain well. Allow potatoes to dry slightly }VV >yÕÀi`Ã iiÌ«>°
before pressing. 7 Boil water in a medium saucepan. Add ½
2 Place potatoes in a potato ricer. Press tablespoon salt. Drop in gnocchi and cook until
potatoes into strings. (You can also use a Ì iÞy>ÌÌÌ iÃÕÀv>Vi]>LÕÌÎÌ{ÕÌiÃ°
box grater.) Scoop out using a strainer or slotted spoon and
3/À>ÃviÀ«Ì>ÌiÃÌ>>À}iLÜ°Ƃ``yÕÀ place in a bowl. Drizzle with olive oil, if desired.
and ½ teaspoon salt; stir with a wooden spoon. 8 Make the sauce: Heat butter in a large
STORE
4 Make a well in the center then add egg. saucepan over medium-high heat until golden
GNOCCHI Gently mix the ingredients. Gently knead, like and nutty in fragrance. Add sage leaves and let
in the fridge for you would bread dough, just until combined. them sizzle a little.
up to three days, 5/À>ÃviÀ`Õ} Ì>yÕÀi`ÜÀÃÕÀv>Vi° 9 Toss gnocchi in sauce. Stir after a few
or in the freezer
Divide dough into 4 portions using a dough seconds. Season with salt and pepper. Place on
for up to a month.
cutter or a knife. Carefully roll each into a a serving plate and top with Parmesan cheese.

AMAZING BITE THE BULLET
Bullet blenders
BRILLIANT
BLENDING
EASY STORAGE
Most bullet blenders
APPLIANCE are in demand

these days, mainly
because of the
popularity of juice
The best thing
about the bullet
blender is that its
compact shape and
come with screw-
top covers, which
transform the clear
blender tops into
cleanses and condo adjustable settings airtight storage
living. What they make it one of the containers. You can
lack in terms of size, best multipurpose use them to store
they make up for kitchen tools your freshly blended
BULLET BLENDER with sheer power
and versatility.
around. Aside from
blending smoothies
drinks while on the
Ü>ÞÌÌ ivwVi]
This handy tool is perfect for cooks who These blenders can and soups to silken or to keep ground
are on the go or have minimum purée everything perfection, cooks coffee fresh in
kitchen storage space. from frozen bananas can also grind spices the cupboard.
to freshly peeled and coffee beans
carrots, while using its grinder
occupying a fraction attachment, and
of the space of a even use it as a
regular blender. mini food processor
with the blade
attachment.
Nutri Infusion 700

bullet blender,
P7,000, Abenson
Make sure to
label your blender
attachments (for
blending, grinding,
and processing)
appropriately as each
blade is designed for a
Ã«iVwVvÕVÌ°
Trying to avoid gluten?

Use your bullet
blender to grind your
ÜÕÌyÕÀÃÕÃ}
almonds, hazelnuts,
and even pecans.
Some of the screw-top

covers that come with
bullet blenders feature
spouts for drinking out
of, so you can easily
switch from blending
to drinking to-go in
no time!
TEXT AND STYLING: CHINO L. CRUZ.

Beat the heat with these icy
treats! Making popsicles is
the perfect at-home activity
for the kiddos this summer.
MILO POPSICLES
WITH CRUSHED
WAFERS
Serves 4
plus freezing time
1 cup whole milk

¼ cup Milo, or to taste
¼ cup finely crushed
chocolate wafers
1 Place milk and Milo in a

pitcher and mix well. (You can
add more Milo, if desired.)
2 Pour into popsicle molds
and freeze overnight.
3 Unmold popsicles when
ready to serve. Coat tops of
each with crushed wafers.
PICTORIAL DIRECTION: RACHELLE SANTOS. DEMONSTRATION: LORENZO MORTEL.
MANGO-
STRAWBERRY POP
POPSICLES 'EM OUT
Serves 4 Place frozen popsicle
PHOTOGRAPHY: PATRICK MARTIRES. RECIPES: LHAS ALVAREZ.
Prep Time 20 minutes, molds under running

plus freezing time water for a few
seconds for easier
unmolding.
1 cup ripe mango chunks
¼ cup sliced strawberries
1 Place mango chunks and 1 1 1 2

2 tablespoons water in a
blender. Purée until smooth.
2 Portion strawberry slices
among 4 popsicle molds.
3 Pour mango purée into
molds and freeze overnight.
4 Unmold when ready
to serve.

CAULIFLOWER
These clever tricks will transform the humble
vegetable from bland to brilliant.
Roast it Toss it up!
Editorial assistant Chino L. Cruz inspires

4 / iÌÀVÌ}iÌÌ}Àiy>ÛÀ
vÀV>ÕyÜiÀÃÌV iVÌÃ
color. The more deeply colored the
7 Not all salads have to be made with
leafy green vegetables. Swap your
standard lettuce or baby spinach out for
you to turn staples into creative dishes V>ÕyÜiÀ]Ì iÀV iÀÌÃy>ÛÀ«Àwi° Ì ÞÃ >Ûi`V>ÕyÜiÀ°1Ã}iÌ iÀ>
Roasting is one of the best ways to add mandoline or a very sharp knife, carefully
color to your food, so why not give it a ÃViÌ iV>ÕyÜiÀÌ«>«iÀÌ Ã iiÌÃ°
Rice to the occasion Ã Ì¶/>i>L>V i`V>ÕyÜiÀ i>` ÌÞV>V>ÕyÜiÀLi> i>ÀÌÞ
1 Watching your carb intake? Then

>iÞÕÀÃivÃiV>ÕyÜiÀÀVi
as a healthy alternative to the staple. Place
and season it with salt, pepper, and your
favorite aromatics (we suggest Thai curry
paste or sweet roasted garlic), then roast
alternative to lettuce, but its unusual
shape makes for an impressive looking
appetizer plate!
> >`vÕvV>ÕyÜiÀyÀiÌÃ>v` in a 400°F oven for 30 minutes. Serve with
processor and pulse until rice-like grains hearty slices of toast. Pack a pickle
form. Blanch in salted boiling water for
30 seconds to one minute, then prepare Crisp fried deliciousness 8 For something a little bit unusual,
ÌÀÞ>}ÞÕÀÜV>ÕyÜiÀ
like you would your favorite rice dish!
Chill out
5 vÞÕiÞÕÀV>ÕyÜiÀÜÌ >
bit more crunch, fry it in a delicate
batter. Start by making a batter with equal
pickle at home! To make this British-style
condiment, make a quick-pickling solution
by heating vinegar, turmeric powder,
2 >ÕyÜiÀÃivÌ iLiÃÌ
vegetables to freeze, especially if
you have way too much on hand. All you
«>ÀÌÃV`Ã`>Ü>ÌiÀ>`Ìi«ÕÀ>yÕÀ
and a tablespoon of vodka. Coat the
V>ÕyÜiÀyÀiÌÃÌ iL>ÌÌiÀLivÀi
cumin seeds, coriander seeds, sugar,
salt, and water in a saucepan over low
i>Ì°*>ViV>ÕyÜiÀyÀiÌÃ>Vi>
>ÛiÌ`ÃL>V Vi>i`yÀiÌÃ> deep-frying in a pot of hot vegetable oil. >À]Ì iwÜÌ «Ài«>Ài`µÕ`°iÌÌÃÌ
pot of salted boiling water for about one />iÌ iyÀiÌÃÕÌvÌ i>ÃÃ>Ã for a few days before serving as a side to
minute, then submerge them in a bowl of they’re golden, and season with salt while barbecued or cured meats.
ice water. Space them evenly on a baking still warm.
tray, then freeze overnight before placing in %CWNKƃQYGTETWFKVÅU
zip-top freezer bags for storage.
The soup 6
Flash in the pan
If you’re in a bit of a rush, but
Ü>ÌÞÕÀV>ÕyÜiÀwÝ]}Ûi
9 Sometimes, simple really is best,
especially when it comes to
fresh vegetables. Celebrate the humble
3 You don’t always need to add

cream to make something extra
«>vÀi`V>ÕyÜiÀ>V >Vi°/>iÃi
V>ÕyÜiÀyÀiÌÃ>`VÌ i>
skillet over high heat with olive oil, chili
V>ÕyÜiÀ>ÌÃ}ÀÞLÞÃiÀÛ}ÌÀ>Ü]
paired with a nice dip like lightly seasoned
yogurt, Italian bagna cauda (anchovies
PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND STYLING: CHINO L. CRUZ.

ÀV °/}ÛiÞÕÀÃÕ«>ÀV wÃ ÕÃ
the cream, try adding a small handful of y>iÃ]>`Ì ÞÃVi`}>ÀV° ÕÌ cooked in butter), or a nice vinaigrette
V>ÕyÜiÀÌÌ iL>ÃiLivÀiLi`} Ì iÞÃÌ>ÀÌÌÌÕÀLÀÜ]Ì iwÃ ÜÌ made with balsamic vinegar and olive oil.
ÌÌ>ÃÌ «ÕÀji° >ÕyÜiÀ i«Ã a sprinkling of salt and pepper. Serve as a
provide a lush, creamy texture without any side to your favorite meats or atop freshly
added fat. cooked pasta.
Say cheese!
Can’t get enough of macaroni
and cheese? Then you’re going to
love this idea! Toss a cup of freshly
L>V i`V>ÕyÜiÀyÀiÌÃÞÕÀ
favorite store-bought cheese sauce
and place them in an ovenproof
serving dish before topping
with grated cheddar cheese and
Japanese breadcrumbs. Bake in a
350°F oven until bubbly and
golden brown.

index
This Month’s Recipes by Category
Salads and Vegetables 49 Hearty Italian Fish Stew 31 Huli Huli Chicken
43 Creamy Roasted Potato Salad 50 Mussels in Creamy 32 Loco Moco
8 Mediterranean Garlic Sauce 37 Oriental Beef Steak
Chickpea Salad 31 Poke Bowl 25 Pork Belly with Jalapeño Slaw
71 Perfectly Pink Pickled Radish 52 Savory Shrimp and 59 Smoked Pork Desserts and
42 Romaine in Creamy Noodle Stir-fry 59 Smoked Poultry Sweet Snacks
Anchovy Sauce 19 Shrimp and Cherry 45 Frozen Mixed Berry Pie
7 Sunny Citrus Salad Tomato Sauté Rice, Noodles, and 44 Mango-Basil Sorbet
8 Zucchini Noodles with 24 Soy-Mirin Tilapia and Starches 77 Mango-Strawberry Popsicles
Fresh Tomato Sauce Wasabi Mayo Bao 21 Arugula and 77 Milo Popsicles with
53 Stuffed Squid with Cheese, Sausage Spaghetti Crushed Wafers
Sandwiches Spinach, and Herbs 26 Linguine with Bottled 20 Mini Mango Walnut Tortes
40 Beef and Balsamic 51 Yellow Curry Crab Sardines and Toasted 47 Watermelon-
Portobello Burgers Herbed Breadcrumbs Coconut Popsicles
24 Soy-Mirin Tilapia and Meat and Poultry 18 Pad Thai for One
Wasabi-Mayo Bao 40 Beef and Balsamic 31 Poke Bowl Drinks
Portobello Burgers 74 Potato Gnocchi with Burnt 9 Banana-Berry Smoothie
Fish and Seafood 27 Beef with Coconut- Butter and Sage Sauce 46 Pineapple Float
8 Easy Tuna Tacos Cilantro Sauce 43 Salted Egg and Tomato Pasta
39 Grilled Fish and Seafood 23 Crispy Chicken Thighs with 52 Savory Shrimp and Others
Platter with Atsuete- Pechay and Bacon Noodle Stir-fry 30 Crispy Spam Musubi
Calamansi Sauce 37 Grilled Adobo Chicken Wings 43 Super Dirty Rice 11 Mackerel and Cream
41 Grilled Marlin Panga with 38 Grilled Spiced Pork Belly 42 Sweet Corn Fritters Cheese Spread
Aligue-Calamansi Sauce 59 Root Beer Barbecue Sauce
directory
Your guide to the shopping and dining establishments featured in this issue
Supermarkets SM Supermarket Others Parkway, Taguig City (tel. no.:

Robinsons Supermarket For a list of all branches, Crate & Barrel 893 4255); www.facebook.com/
For a list of all branches, see www.smmarkets.ph. 4/F Mega Fashion Hall, CrateandBarrelPhilippines
see www.robinsons-supermarket. SM Megamall, EDSA corner Julia
com.ph. Vargas Avenue, Mandaluyong National Book Store
City (tel. no.: 942-0761); For a list of all branches,
Rustan’s Supermarket G/F Annex Building, SM Makati, see www.nationalbookstore.com.
For a list of all branches, Ayala Center, Makati City (tel.
see www.rustansfresh.com. no.: 834-2780); 3/F SM Aura,
26th Street corner McKinley

Epic’s
THE PERSON:
Eric Paulo del Rosario
THE PRODUCT:
Curious blends and creative
takes on hot sauce
HIS STORY: You have to really The novelty has helped this
love spices to an unreasonable become Eric’s signature sauce,
degree to want to put hot sauce >Ì Õ} i>Ài>`Þ >ÃwÛiÃ>
on your dessert. And you have to batch hot sauces being sold under
be even crazier to make your own Ì i «V½Ã>Li]i>V vÌ i
super-hot sauce recipe designed VVÕ«Þ}>`vviÀiÌ«>Vi
Ã«iVwV>ÞvÀ«ÕÀ}ÛiÀVi the Scoville scale (the heat index
cream or cake. vV iÃ®]>ì>V Ã ÜV>Ã}
Like any true madman, Eric >`vviÀiÌ`vÃ«Vi°
*>Õì,Ã>ÀÃÃvÌÃ«i There’s Tropic Smoke, which
and obsessed—in his case, Eric considers the entry-level
obsessed with creating a wide ÌÃ>ÕVi]>ìvÀlabuyo;
>`ÃÕÀ«ÀÃ}Û>ÀiÌÞvy>ÛÀÃ `v>Ì iÀ½Ã ÃÌ]>ìÜÌ
iÝVÕÃÛiÞvÀÌ iÃ«VÞi`v marusot>`«iÀviVÌ>Ã>ÃÌi>
the spectrum. The dessert hot sauce; Beetleschmooze, with
sauce in question, appropriately roasted jalapeño, dried habanero,
called The Mad Hotter, won him smoked garlic, and pickle juice;
three awards at the Third Annual and the sweet-spicy War & Peach,
Chilli Festival in October 2016: >ìvÀ>VÕÀÕÃLi`
iÃÌÌ->ÕVivÌ iiÃÌÛ>] that includes habanero chilies,
Best in Show, and First Prize in mustard, and peaches. There’s
the Mixed Variety Hot Sauce also a strong chili-garlic oil and
category. Not bad, considering a new bacon jam made with
i½`vÀÕ>Ìi`Ì i«Àâi Ã«Vi`ÀÕ]V`LÀiÜVvvii]
winning hot sauce just the day and habaneros.
LivÀi°ƂÛ>>LivÀÜÞ "vVÕÀÃi] ÀVÃ>>>ÀÕ`
in the Banana Split variant, The v`ÛiÀ]ÌÕÃÌvÃ«VÞv`°
PHOTOGRAPHY: KAI HUANG. STYLING: ANNA FELIPE.
Mad Hotter blends chocolate, v>VÌ] i>Ã>iÃembutido

strawberries, bananas, and Ì i`v>Ã i`Ü>Þ]L>Ãi`
vanilla with super-hot chilies, in Ã}À>`Ì iÀ½ÃÀiV«i° ÕÌv
particular the marusot V vÀ course, Lola Pacing’s embutido is
Bicol, which is otherwise known also available in a hot-and-spicy
as the siling demonyovÀLÛÕÃ Û>À>Ì°®ÌÃ>ÕViÃ>ÀivÕ] i
reasons. As with other super- explains, and it’s where his heart EPIC’S is available to order via
hot chili peppers, Eric explains, Ã>Ì°º7iÛiÃ«VÞv`]» ÀV facebook.com/madepicspice
the marusot brings in a traydor V ÕViÃ°º Ã«iV>Þ iÀ]» i and at Sweatshoppe Chili Foods
µÕ>ÌÞÌÌ iÃ>ÕVi]ÃÌ >ÌwÀÃÌ >``Ã]«Ì}Ì ÃÜvi Þ° Store, 45 Malingap Street,
ÞÕÌ>ÃÌiÌ ivÀÕÌÞ]V V>ÌiÞ ºÛiv`]Ûi>}v`] Teacher’s Village, Quezon City.
ÃÜiiÌiÃÃLivÀiÌ iÃ«ViÃÃ and this is a good way to express
ÌÃÞÕvÕÌ iv>Vi° ÞVÀ>âiÃÃ°»

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Your step-by-step guide to barbecuing at home

EASY MEALS EVERY DAY APRIL 2017

BEAT THE HEAT

44 Fresh and light

48 From the sea

Everyday Recipes Yummy Lessons

Editor in chief (page 54)

www.yummy.ph 5 April 2017

KAI HUANG, KAY ISABEDRA,

www.yummy.ph 6 April 2017

Sunny Citrus Salad

Oranges freshly ground black

and ASSEMBLE THE SALAD:

sunshine rounds) on a large

salad plate. Top with

1 tablespoon fresh dill

Raw PEA PLEASE

www.yummy.ph 8 April 2017

Banana Your friends will thank you for

Whiz 1 large banana (lakatan

You! favorite easy fruit-

I love adding apples For breakfast, I like to

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

All it takes is good bread and

www.yummy.ph 10 April 2017

MACKEREL CALAMANSI CELERY CREAM

Turn your toast into a thing of real

beauty with a smear of %QOGT[

www.yummy.ph 11 April 2017

[4] SERVE IN STYLE

PHOTOGRAPHY: DAIRY DARILAG AND COURTESY OF HABITAT.

[3] GREAT MULTITASKER [8] MIX AND MATCH

www.yummy.ph 12 April 2017

GO AND GROW! SUPER SUSTAINABLE

G ra b making it suitable for adding to

[2] GOT MILK? [4] SWEET SURPRISE [6] HAPPY SOUR

Coco consistency of regular cow’s milk.

loco this for making soups and

TEXT AND STYLING: IDGE MENDIOLA.

www.yummy.ph 14 April 2017

The garbanzo or chickpea tender meat is grated into

Nata de coco is the

www.yummy.ph 15 April 2017

www.yummy.ph 16 April 2017

P ad thai is a dish we always

Ƃ * °HAIR AND MAKEUP: VIDA NON JAUCIAN.

 2 cloves garlic, minced and chili until golden brown, about

www.yummy.ph 18 April 2017

SHRIMP AND CHERRY

www.yummy.ph 19 April 2017

W hen I think of desserts for the

MINI MANGO WALNUT TORTES

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

PHOTOGRAPHY: MIGUEL NACIANCENO. STYLING: ANNA FELIPE.

www.yummy.ph 20 April 2017

 500 grams spaghetti noodles

1 Cook spaghetti in a pot of

boiling salted water according

Ƃ * °HAIR AND MAKEUP: VIDA NON JAUCIAN.

2 cloves garlic, minced and chili until golden brown, about

500 grams spaghetti noodles

2 cups chopped pechay

¼ cup all-purpose flour cooked and golden, about 8 minutes

Serves 3 to 4 1 teaspoon sugar 2 Make the slaw: Combine mayonnaise,

¼ cup soy sauce

500 grams whole

Balsamic Cooking Time 15 minutes ÎÌ>LiÃ«ÃÛi

Grilled ÜÌ Ã>Ì>`«i««iÀ°ÀwÃ ]

Marlin Panga /ÕÀwÃ >`VvÀnÕÌiÃ

3 large ripe mangoes (about

1 cup unsweetened

1 tablespoon fresh basil

in Creamy 1 tablespoon olive oil

Garlic ½ cup chopped garlic

Shrimp ¼ cup sesame oil

Spinach, 2 tablespoons olive oil

Herbs 600 grams small to medium

TEXT BY&KLQR/&UX] PHOTOGRAPHY BY

Smoked Poultry 2 to 2½ kilos whole pork (belly,