Yumy May 2017

REFRESHING NO-COOK MEALS FOR SUMMER
EASY MEALS EVERY DAY MAY 2017
IAL
TH
E TRA
O UV
NE
DL SPEC
ARTHE WORLD
5 2 R ECI PES THE
FOOD-
IN LOVER’S
TRAVEL
GUIDE
DIARIES FROM
ASIA, AMERICA,
CRAZY- AND EUROPE
GOOD
FRIED
CHICKEN
FROM KOREA,
JAPAN, TAIWAN,
ITALY, AND
BRAZIL
1)
g e4
n ( pa
ke
zed F
rie d Chic
BEST-EVER
UNBEATABLE Miso Honey-gla
BARBECUES
FROM VIETNAM,
BEACH EATS MOROCCO, MALAYSIA,
TACOS, BURGERS, SHAKES AND MORE
PHOTOGRAPHY: PATRICK MARTIRES (COVER), MICHAEL ANGELO CHUA. FOOD
STYLING (COVER): RACHELLE SANTOS. PROP STYLING: PAULYNN AFABLE (COVER),
IDGE MENDIOLA. ART DIRECTION: JON TOLENTINO (COVER).
31
Beach-
perfect bites
36
Really good
fried chicken
42
Summer salads
and cold noodles
46
Best-ever
barbecues
54
travel guide
The food-lover’s
Contents
MAY 2017
Contents
42 Fresh!
Eat light with summer salads
Taiwanese and cold noodles with good
Fried
Chicken
protein and fresh produce
(page 37)
46 Pick-up Sticks
Impress your family with
skewers inspired by
Û>ÀÕÃVÕÃiÃ
52 Taco Time
Feast on four new
taco recipes
54 A Taste for Adventure

This handy guide will point
you to the best eats around
the world
62 L essons from Mom

Poignant essays on the
best life lessons from
v`Û}Ã
80 Restaurants
67 Tomatito
69 Holy Smokes
71 Dish
Yummy Lessons
73 Ingredient Spotlight
Chico
Everyday Recipes
20 Healthy Approach 75 Learn To…
Marie Gonzalez’s Clean shrimps with
Green Pea Guacamole Jun Jun de Guzman
Yummy Ideas 21 Biz Whiz 76 Master This!
7 Homemade fruity Sharlene Tan’s Aileen Anastacio’s
sorbets, breakfast in Summer Fruit Tarts Brazo de Mercedes
bed for Mom, a tropical-
inspired mocktail, a four- 22 The Sweet Stuff 786GTTKƂE6QQN
ingredient penne pasta Carmela Villegas-Agosta’s Pizza cutter
dish, and more! Rocky Road Ice Cream Cake
79 In the Kid-chen
Yummy 23 Family Kitchen Baked Breaded Shrimps
Shopping Joey de Larrazabal-Blanco’s with Potato Salad
14 Grocery Grab Hot Crab Dip
Chips to snack on 80 This vs. That
25 Weekday Cooking
>À>iÛÃ°
15 Pantry Basics "iÃ««}L>}vÀwÛi chocolate sundaes
-iwÃ 30-minute meals
82 10 Ideas
16 Shop Spotlight 31 Weekend Entertaining Coconut
The Butchery Deli Boracay’s best
Departments
17 Must-buy Features 5 Letter From the Editor
Great gifts for Mom 36 Winner, Winner 6 Meet our Friends
Chicken Dinner 83 Recipe Index
18 Design with Devi Update the classic fried 83 Directory
A modern, yet cozy VViÜÌL`y>ÛÀÃ 84 Making It
Filipino-inspired kitchen from around the globe Daerry’s Tilapia Ice Cream
31
Tako tamago—a baby octopus stuffed
with quail egg, then candied and
skewered. My husband and I had it in
WHAT’S THE Nishiki Market in Kyoto, and we initially
decided to try it because the old man
BEST THING selling it was funny and endearing.
YOU ATE 9JCVYGFKUEQXGTGFYCUCEJGY[
Editor in Chief Paulynn Chang Afable UCXQT[UCNV[UYGGVUPCEMVJCVHWGNNGF
DURING A Art Director Jon Tolentino
the rest of our food trip in the market.
—Anna Felipe
RECENT TRIP? Managing Editor Anna Felipe
Associate Editor Idge Mendiola
Editorial Assistant Chino L. Cruz
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the more unfamiliar like squid tentacle skewers
and offal in a pot—makes each trip worth it.
—Nikki Anne Catindig
Eat well, travel often
At the Yummy HQ, that’s one of our favorite mottos, and My husband and I have a soft spot for Thailand.
it’s such a happy coincidence that I’m writing this letter all Last September, we took a quick trip to Phuket
and staycationed at Como Point Yamu. Not only
the way from Tokyo! was the entire resort designed beautifully, the
For this particular trip, my husband, friends, and I food was top-notch, too! We can’t wait to go back.
—Paulynn
planned for the agenda to include only four things: a
ÀVVViÀÌ]>`>ÞÃiÞ>`]>ÛÃÌÌ>yÜiÀ«>À] During the Tenjin
and food, food, food. In the past week, we’ve feasted Matsuri summer
festival, the whole of
on sushi, tempura, katsu, yakitori, ramen, steak, burgers, Osaka turns into one
LÃÌiÀÀÃ]ÃvÌÃiÀÛiViVÀi>]vÀâiÃ½ÀiÃ]y>Þ big party—complete
with game booths
pastries, single-origin coffee, and convenience-store and food stalls lining
onigiri (which is my favorite on-the-go snack). And still, the streets. The
street-side eats I really
there are restaurants and dishes on our list that we enjoyed were the mini
haven’t been able to tick off. It’s the usual case of too pancake-like breads.
Warm, buttery, and
many things to eat, not enough meals in a day. pillowy soft—perfect
Today, food has become so intertwined with travel that afternoon snack!
—Anna
some folks even hop on a plane for the sole purpose of
eating and plan their itineraries around food. (That sounds
a whole lot like our team, by the way; check out our
favorite snaps on this page.) We’re as passionate about
travel as we are about food, so we’ve dedicated this issue
to exploring new places through their cuisine. Flip to our
food-trip special on page 54 for an exclusive look at the
travel diaries of some of our favorite food-loving friends;
they’ll take you to Mexico, Los Angeles, Hawaii, Taiwan,
Amsterdam, and Turkey. Now if you can’t leave town just
yet, we’ve got recipes for international takes on fried
chicken (page 36), grilled skewers from around the world This was from when I ate at Cheek by Jowl over at the
(page 46), and island-inspired bites that will take you back Tiong Bahru district in Singapore. I loved the food so
much that it apparently showed and the chef even
to the sunny shores of Boracay (page 31). came over to have a quick chat with us!
Summer isn’t over yet and it isn’t too late to take off for —Chino
a couple of days. So from us at Yummy, bon voyage and
One of my most
bon appétit! memorable family
trips was when we
had the chance to eat
breakfast in Germany,
lunch in Luxembourg,
and dinner in Belgium.
Three meals in three
different countries in
Paulynn Chang Afable one day! This is me
Editor in chief i>Ì}> i}>Ü>vyi
paulynn@yummy.ph as a break between
those meals.
—Idge
facebook.com/
Find us online yummymagazine
@yummyph @yummyph
www.yummy.ph 5 May 2017

Meet our friends
LORI BALTAZAR
Writer, stylist, and
photographer,
CARMELA VILLEGAS -AGOSTA Dessert Comes First
Owner, Casa San Luis Pastries; In this issue, I…wrote about the
Yummy columnist lessons my mom taught me about
food and life (“Lessons from mom,”
In this issue, I…wrote about the food
page 62).
adventures that my husband and I had
The best thing about that
in Hawaii during our honeymoon last JAE DE VEYRA PICKRELL assignment was…remembering the
year (“A taste for adventure,” page 54). Features and copy editor, Preview aromas and the excitement I felt when
The best thing about that assignment
my mom taught me how to make my
was…reliving all my favorite memories In this issue, I…wrote the food guide
wÀÃÌViiÃiV>i°
from the trip—eating delicious poke on Mexico City (“A taste for adventure,”
One thing I would like to do before
bowls, trying local delicacies, catching page 54).
this summer is over is…create my
the sunrise at 10,000 feet, and seeing a The best thing about that assignment
own poke bowl. I realize that it’s
seal up close sleeping on the beach. was…reliving my delicious Mexico
nothing more than a trendy chirashi
One thing that I would like to do memories.
bowl, but I want to add my own spin
before this summer is over is…get in One thing I would like to do before
on it anyway.
as many barbecue parties with friends this summer is over is…develop arm
One of the best food trips I’ve taken
as possible. strength so I can build the perfect Ramos
was…last year when my husband and
One of the best food trips I’ve taken Gin Fizz at home.
I brought our daughter to London. For
was…last year when my good friends The best food trip I’ve taken is…my
two weeks, we immersed ourselves
got married in Devonshire, UK, an area 30th birthday trip, hands down. It started
in the vibrant food culture and really
ÜvÀ`>ÀÞ°/iÀi]>`ÞwÀÃÌ in New York, from cheap slices at Prince
enjoyed being together. The best
experience eating scones and clotted -ÌÀiiÌ*ââ>Ì>v>VÞi>>Ì iÛi
thing we ate, at least for me, was
cream—I ate it every day during every Madison Park; then Washington, D.C., for
Turkish eggs: soft-cooked eggs
meal. I even had clotted cream ice >`->ÌÆÌiiÝV
ÌÞ>`">Ý>V>]
poached in chili-olive oil and bathed in
cream! It’s so creamy and surprisingly from dingy taco stalls to Pujol and mezcal
yogurt. I still dream about it!
vÕvy>ÛÀ°ÕÀ}ÌiÌÀ«]>Ã palenques; and lastly, L.A., for more
The next food destination I’m
made a rum tres leches cake and tacos and—don’t judge—BevMo!
eyeing is…New York. My husband
served it with clotted cream and fresh The next food destination that I’m
and I are heading there later
berries on the side. eyeing is…way too many, but any with a
this year to celebrate our 20th
The next food destination that I’m storied tea culture would likely take the
wedding anniversary.
eyeing is…Taiwan. I want to check out cake, so I can learn more about my
An heirloom family recipe that
their food markets. latest obsession.
I want to learn and pass on to
An heirloom recipe that I want to My top tips to taking good travel
the next generation is...the
learn and eventually pass on to photos are…vÀ>iÜi>`>Ü>ÞÃw`
Capampangan-style ensaymada: the
the next generation is…my mom’s the light—that’s the entire battle.
proper, big-as-a-plate ones that I grew
kaldereta. It melts in your mouth and is A no-fail Mother’s Day gift I
up with, made with real butter and
Ài>Þy>ÛÀvÕ°-iÃÌ>Ã½ÌÌì recommend is…a love letter. It’s more
lots of sugar and queso de bola. No
the secret ingredient she adds to make precious than any trinket.
}Àwi`]ÃÕ}>ÀÞpandesal here!
it so creamy!
A no-fail Mother’s Day gift I
A no-fail Mother’s Day gift
recommend is…turmeric powder—
I recommend is…something
pure and without sugar. All the
homemade. My mom, for example,
mothers I know drink it. Turmeric is a
loves receiving framed photos
nutritional powerhouse with both anti-
and scrapbooks.
y>>ÌÀÞ>`>ÌV>ÀV}iV
properties; it’s practically edible
magic. I suggest using it in smoothies,
lattes, and everyday cooking.

Yummy
ideas
Sorbet season
Make a frosty and fruity sorbet minus
the hassle of an ice cream maker!
We’ll show you just how easy it is.
No-churn Fresh Fruit Sorbet

Stir 1 cup water, ¾ cup sugar, and 2 tablespoons light corn syrup in a
RECIPE AND STYLING: CHINO L. CRUZ.
pot over medium-high heat until sugar is dissolved and boil for 5 minutes IF YOU
PHOTOGRAPHY: ALDWIN ASPILLERA.
or until slightly thickened. Remove from heat and add the juice from WANT TO
1 lemon. Cool completely. Whiz 3 cups fresh fruit of your choice (we MAKE A SUPER
ÕÃi`ÃÌÀ>ÜLiÀÀiÃ]À>}iÃ]>`«i>««iÃvÀi>Vy>ÛÀÆcleaned, SMOOTH SORBET
peeled, seeded) and syrup in a blender on high speed until completely and aren’t worried about
smooth. Pour mixture into a 2-inch-deep freezer-safe baking tray lined adding alcohol to the mix,
with plastic wrap, cover, and freeze for 4 hours or until completely frozen. add 2 tablespoons vodka
Remove frozen mixture from pan, cut into 2-inch squares, and whiz in to the syrup together
ÌiLiìÀ}Ã«ii`ÕÌyÕvvÞ>`ÃÌ]ÜÌVÕÃ° with the lemon juice. The
*ÕÀÝÌÕÀiÌ>vÀiiâiÀÃ>viVÌ>iÀ]VÛiÀ]>`vÀiiâiÕÃÌÕÌwÀ° alcohol helps keep the ice
crystals small.
Scoop into bowls and serve. Makes 4 to 5 cups.
www.yummy.ph
7 May 2017
Made
for Mom
This Mother’s Day, treat Mom to a
truly special breakfast in bed with OAT OF THE DAY
these easy and impressive recipes. Sweet and Savory
Breakfast Granola
Preheat oven to 350°F.
Grease and line a baking tray.
Mix 1½ cups rolled oats,
½ cup shelled pistachios,
½ cup chopped almonds,
VGCURQQPƃCM[UGCUCNV,
VGCURQQPUOQMGFRCRTKMC,
2 tablespoons brown sugar,
1 large egg white (beaten
lightly), and 2 tablespoons
vegetable oil together
until well combined. Spread
evenly on prepared tray and
bake for 20 to 30 minutes
or until golden brown. Cool
completely. Serves 2 to 4.
TROPIC THUNDER
Pineapple Bellinis
Blend ½ cup canned
RKPGCRRNGEJWPMUand
2 tablespoons reserved
U[TWR in a blender until
BERRY GOOD completely smooth. Strain to
ÀiÛiwLiÀÃ°*>Vi
Brown Butter Crepes with 2 tablespoons each
Strawberries and Cream pineapple purée in
Make the batter: Mix 2 large eggs, ½ ÓV>«>}iyÕÌiÃ°/«Õ«
teaspoon salt, EWRCNNRWTRQUGƃQWT, with EJKNNGFURCTMNKPIYJKVG
EWRUYJQNGOKNM, and ¼ cup unsalted wine (we used Prosecco).
butter (melted and heated until brown) Serve immediately. Serves 2.
until very smooth. Cover and chill for 1
hour or up to overnight. Whisk together
EWRJGCX[ETGCO, 2 tablespoons
confectioners’ sugar, and 1 teaspoon
vanilla extract until soft peaks form; set
aside. Heat a medium nonstick pan over
medium-high heat. Pour ¼ cup batter
into hot pan; swirl to coat bottom of
pan completely. Cook for 1 minute on
each side, or until light brown on the
edges. Repeat with the rest of the batter.
Top crepes with whipped cream and
UVTCYDGTT[RKGƂNNKPI. Serves 4.

MS
BOTTO
UP! Bora Bora
Celebrate in
the shine of the
summer sun with
this tropical Tiki-
inspired mocktail!
Place ¼ cup fresh

dalandan juice,
¼ cup canned guava
juice, 1 tablespoon
lemon juice, and
1 tablespoon
grenadine in a shaker
wi`ÜÌViÆÃ>i°
Strain into a tall glass
wi`ÜÌViVÕLiÃ°
Top up with ginger
beer. Serves 1.
Turn the heat up with the

no-nonsense chili goodness of
No BS Homemade Chili Sauce!
This all-local, all-natural hot sauce
is 100 percent made by hand
and features the best local chilies
>Û>>Li°Ì>ÃViÃV>`
painted glass bottles, which makes
ÌÌi«iÀviVÌ}vÌvÀVÛiÀÃ°
To order, send them a message on
www.instagram.com/nobullshitchili.
PHOTOGRAPHY: MICHAEL ANGELO CHUA (DRINK) AND COURTESY
OF SUPPLIERS. TEXT, RECIPE, AND STYLING: CHINO L. CRUZ.
Dark matter
The best thing about dark chocolate is that it’s as indulgent as it is
good for you! This explains why we can’t get enough of Villa del
Conte’s Bonta Dark Chocolates. Treat yourself to any of their three
ÕÃVÕÃy>ÛÀÃ\Dark Chocolate with White Cream and Cocoa
Cookies, Dark Chocolate with Cocoa Cream and Cocoa Cookies,
and Dark Chocolate with Hazelnut Cream and Whole Hazelnuts.
Available at Villa del Conte shops in Greenbelt 5, Century City Mall,
Shangri-La Plaza Mall, Resorts World Manila, Alabang Town Center,
SM Megamall, and Robinsons Magnolia.

We Asked
Suspcer
What are
ents You! your favorite

no-cook recipes?
vÞÕ½ÀiÕÃÌ>ÃLÃiÃÃi`
ÜÌÌiÃivvÀiÃÞ
L>i`LÀi>`>ÃÕV>Ã
Üi>Ài]ÌiÜi½Ûi}Ì Nothing beats
ÛiLiiÌÀÌÕÕÃt
Ìi«iÀviVÌÌ}vÀÞÕt
Simoy ng Haraya½Ã«>ÞvÕ
a good salad. «ÕÃiVV«i>Ã]}>ÀV]Ã>Ì]
>iiÜÌvÀiÃiÌÌÕVi] «i««iÀ]iÕVi]>ì
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`Ài`vÀÕÌ]i>ì Ã>«iii`>`À>ÃÌi`
Ã«À>ÞÃ>vÕÜ>ÞÌ}iÌ
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L>iÀiÃÕÃ>Ìi
everything together and kamoteV«Ã]>`y>ÌLÀi>`°
L>}°æÛ>>Li
ÞÕ½Àiìt
ÌÀìÀi
www.simoyngharaya.com. — iVi >>} —
>Ài>Ƃ}iÌ>
ÛiÀÃViÃÌ>ÀÌi`*>ÌiÃ]½ÛiLii>}ÌÃÃÕ«iÀi>ÃÞ
LÕiLiÀÀÞ>Ìi>ÕiÃ°«ÕÌÀi`>ÌÃ]`Ài`LÕiLiÀÀiÃ]>
Ì>LiÃ«vV>Ãii`Ã]>viÜÌ>LiÃ«ÃviÞ]>`ÕÃÌ
iÕ}ÌVÛiÀiÛiÀÞÌ}>>À°ÕÃÌi>ÛiÌÌivÀ`}i
ÛiÀ}Ì>`ÞÕ½>Ûi>LÀi>v>ÃÌÀi>`ÞÌ}ÌiiÝÌÀ}°
—ÕiiÛi
Next What are your favorite sandwich ideas?

Month's Post your answers on www.facebook.com/yummymagazine]>`
Question: ViVÕÌiÝÌÌ½ÃÃÃÕivÀÞÕÀÞÕÞì>Ã°
Now streaming
Binging with Babish TEXT: CHINO L. CRUZ. PHOTOS COURTESY OF SUPPLIERS.
Binging with Babish is what you get when

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i]ÌÃÃÌiÃÜvÀÞÕtWatch it on
ÜÜÜ°ÞÕÌÕLi°VÉÕÃiÀÉL}wÃ°

Out of the Sweet
Box Idea
Tomato and like
Mozzarella Penne /iVV>Ìi>iÀÃÛiÀ>ÌCadbury
Whip up a fantastic pasta dish Vi>ÀÞ>`VÀÕV`ÜiÌiÞ
V>iÕ«ÜÌÌiÀLÀ>ìÜVV>Ìi
ÜÌÕÃÌ>>`vÕv}ÀiìÌÃt confection, Dairy Milk Honeycomb and
ÞÌÜ>ÀÀV`]«>Ài` Nuts°>}iÃÞÃÌVV>Ìi
ÜÌ}Àiì>Ì° ÃÌÕ`ì`ÜÌLÀÌÌiiÞVLLÌÃ>`
VÀÕVÞÕÌÃ°7VÕ`«ÃÃLÞÀiÃÃÌ¶
Cook 250 grams Contadina penne according to Available at leading supermarkets.
«>V>}i`ÀiVÌÃ°,iÃiÀÛi¤VÕ««>ÃÌ>V}
Ü>ÌiÀ>``À>°/À>ÃviÀÜ>ÀìÃÌ>LÜ
>ì`>ÌiÞ>``1 cup grated mozzarella
cheese and 1 (14.5-ounce) can Contadina Diced
Tomatoes with Italian Herbs (including juices).
ÝÜiÕÌViiÃiÃiÌi`°vÝÌÕÀiÃÌ
`ÀÞ]>``ÀiÃiÀÛi`«>ÃÌ>Ü>ÌiÀLÞÌiÌ>LiÃ«°
Add ¼ cup chopped basil leaves, season with
salt and pepper]>`ÌÃÃ°Ûì>}LÜÃ
>`ÃiÀÛii`>ÌiÞ°ƂÌiÀ>ÌÛiÞ]ÞÕV>
ÀivÀ}iÀ>ÌiÌi«>ÃÌ>>`ÃiÀÛiÌV`°®Serves 4.
Bookshelf
Superstar food writer and expert
iL>iÀÀiÀiiÃ«>Ãw>Þ
sharing her secrets to making perfect
cookies. Dorie’s Cookies (P1,610,
ÕÞ i`®ÃiÛiÀÞViÛiÀ½Ã
`Ài>p>>ÃÌiÝ>ÕÃÌÛiÀiVÀ`
v>ÌiViÃ]LÃVÕÌÃ]>`L>ÀÃ
Ì>ÌÀi>Ã«iÀviVÌi`ÛiÀÌi
Þi>ÀÃ° >iÀÃÕÃÌÌÀÞiÀi`Þ
PHOTOGRAPHY: DAIRY DARILAG AND COURTESY OF SUPPLIERS.
RECIPE AND STYLING: IDGE MENDIOLA. TEXT: CHINO L. CRUZ.

iÃ>`Ƃ`
À>Vi
iÃ°
PENNE MOZZARELLA TOMATOES BASIL

Lighten up
READY FOR A ROAD TRIP
Driving to your next vacation? Pack these guilt-free
snacks to keep you fuelled during the entire ride.
5
1
3 6
2
[1] CRISP AND LIGHT [3] INSTA-ENERGY [5] PERFECT COMBINATION

Junk-free chips? Yes, please! This snack has Made with antioxidant-rich and minimally Creamy cashews, crunchy almonds, and
transformed popular salad components processed ingredients including rich macadamia nuts make this wholesome
like kale, carrots, and tomatoes into dried cantaloupe, pili, and cashews, this power- mix your smart alternative to junk food.
(not fried!) crisps tossed in tangy balsamic packed bar will give you an energy It’s a great source of vitamins, minerals,
vinaigrette—perfect for guiltless nibbling. boost—minus the dreaded sugar crash. and healthy fats, and at the same time, it’s PHOTOGRAPHY: DAIRY DARILAG. TEXT: ANNA FELIPE.
Take Root Salad Snackers, P220, The Archipelago Food & Beverage Co. low in sodium and contains zero trans fat.
www.takeroot.ph Fruit + Nut, P99, The Coffee Bean & Planters NUT-rition Wholesome Nut Mix,
Tea Leaf P600, S&R Membership Shopping
[2] COCO FRESH
Picked and bottled with no preservatives, [4] HAPPY BABY [6] SWEET ’N’ RIGHT
this is as close to the source as you can get ii«ÌiÌÌiiÃÃ>ÌÃwi`]Ì°/iÃi Monk Fruit—a perennial vine of the gourd
to refreshing buko juice. True to its tree- melt-in-their-mouth treats pair freeze-dried family, native to Southern China and
to-table concept, this brand even offers organic yogurt drops with dried mango Northern Thailand—has been recently
same-day deliveries within Metro Manila. and banana bits to provide your toddler rediscovered as an ideal natural, low-
Kajuayan 100% Coconut Water, P50, with a naturally sweet snack that’s loaded glycemic sweetener. It’s the star ingredient
www.facebook.com/kajuayan with probiotics. Happy Baby Organic that makes these choco cookies less guilt-
Yogis, P275, Healthy Options inducing. Koochikoo Blissful Chocolatey
Brownie, P210, Healthy Options

Yummy
shopping BLACK AND WHITE

If you want to stick to good ol’ salt and
pepper, grab a bag of these perfectly
Crunchy cooked thin-cut crisps. Corkers sea salt

and black pepper hand-cooked crisps,
P151.50, Rustan’s Supermarket
delight PLAIN AND SIMPLE

-«Ìiy>ÛÀ}Ã>`}vÀÃ«i]
salted, and crispy potato chips. Drizzle
When the urge to munch them with chocolate sauce for a sweet-
strikes, nothing beats a salty snack. Lorrenz Naturals classic
potato chips, P73.25,
cold glass of soda and Rustan’s Supermarket
a bowl of crispy treats.
HOT STUFF
We’ve got a new batch Try something new! Go for chips made
for you to try! vÀ«ÀÌi«>ViìÌÃ>`y>ÛÀi`
with everyone’s favorite hot sauce. The
Daily Crave spicy Sriracha lentil chips,
P203.50, The Landmark
BEST BARBECUE
One bite of these super addictive
L>ÀLiVÕiy>ÛÀi`V«Ã>`ÞÕ}Ì
ÕÃÌwÃÌiÜiL>}°/iÞ½ÀiÌ>Ì
good! One Potato Two Potato Hawaiian
BBQ kettle potato chips, P109.90,
Rustan’s Supermarket
POP STAR
You can’t go wrong with popcorn and
chips rolled into one snack! The bonus?
Each piece is coated with yummy white
cheddar cheese powder. PopCorners
white cheddar popcorn chips, P115,
The Landmark
DO THE WAVE
Wavy chips are made for dipping, so
make sure to pair these crisps with a
garlic and cream cheese sauce. Farmer
John cheddar and sour cream wavy
potato chips, P45, The Landmark
MEXICAN FLAIR
G rocer y If you’re treating the gang to burritos
G ra b and quesadillas, serve them with

TEXT AND STYLING: IDGE MENDIOLA.
authentic tortilla chips that pair perfectly

with Mexican fare. Oishi Panchos taco-
PHOTOGRAPHY: DAIRY DARILAG.
y>ÛÀi`ÌÀÌ>V«Ã]*Ó£°xä]
SM Supermarket
SEAFOOD DIET
Your favorite childhood snack now has
a new variant loaded with the goodness
of shrimp! Just like kropek, serve the
chips with spiced vinegar on the side.
Clover shrimp barbecue chips, P10.95,
The Landmark
www.yummy.ph
14 May 2017
1
P a nt r y
B a s ic s
4
6
2
Come [1] Imbao clams are also called

mangrove clams because they
are buried deep in the mud
Their meat is sweet and tender,
making them perfect for adding
to clear soups. Tulya are the
razor clams, and tikhan in some
provinces, these shells can be
grilled over coal or stir-fried with
out of
PHOTOGRAPHY: DAIRY DARILAG. TEXT AND STYLING: IDGE MENDIOLA.
of mangroves. Sweet and same clams, but taken from garlic, ginger, and black beans.
ÕVÞ]ÌiÃi>À`Ìw`ÃiÃ fresh water. Their shells are Related to bamboo shells are
are popular in Visayan and smaller and harder, and their diwal, which are bigger in size.
your Mindanaoan cooking. They can

be steamed, grilled, or cooked
into a soup.
meat slightly tougher. Try them
in your next clam chowder.
[4] Popular all over the world,

[6] The mussels available
locally have green, elongated
shells that range from two to
shell [2] Scallops are easily

distinguished by their large,
light-colored, fan-like shells. The
oysters have hard, rough, and
irregularly shaped shells that
look like rocks. Their meat is
six inches in length. Inside the
tahong is orange-colored meat
that is slightly sweet and chewy.
meat is white, round, plump, treasured for its creaminess and Head to Yummy.ph and try our
Summer is the best and sweet with a silky texture. silkiness, especially when fresh. recipe for Baked Mussels with
ÌiÌiÞÃiwÃ Some scallops have roe, an Locally known as talaba, oysters Salted Egg Cream Sauce.
edible orange sac, attached to can be eaten raw with just a
paired with cool sides the meat. Scallops cook quickly squeeze of lemon, baked, or [7] Batotoy shells are round
and icy drinks. Don’t and are great baked, stir-fried, even breaded and fried. and ridged, sometimes with
seared, or used for adobo. beards on their edges. Also
get confused by the [5] Bamboo shells resemble called litob in the Visayas,
many varieties in the [3] Halaan and tulya are the cylindrical bamboo plant. they have slightly chewy, richly
actually the same type of clam. Enclosed within the shells is
market; we’ve got a Also called Manila clams, halaan light, delicate, clean-tasting
y>ÛÀiì>Ì°/iÞV>Li
served raw, grilled, or in a soup
cheat sheet for you! are harvested in saltwater. i>Ì°ƂÃV>i`w}iÀÃiÃ] with tomatoes and ginger.

YUMMY
SHOPPING
T his time around,

it’s more than just
sausages. Inside this
neighborhood store,
ÞÕ½i>ÃÞwÕ«ÞÕÀL>ÃiÌ
with meats, greens, and pantry
staples that you can use every
The Butchery Deli
Shop for homemade sausages, organic meats
and vegetables, and pantry essentials at this
cozy Quezon City shop.
S ho p
day—except they aren’t the
S p ot l i ht
g
Ã>iÌiÃÞÕV>w`
groceries. Here, all of the
products are good for you.
Just as they did when
they started purveying
artisanal sausages in 2013,
The Butchery promotes a
sustainable lifestyle that’s good
for your body and soul. A sign
that says “Healthy isn’t a goal,
it’s a way of living” will greet
you when you enter the store.
ÌÞÕÀÀ}Ì]ÌÃiÛiÃ
laden with organic vegetables
vÀ/iÀ>>>À]>`ÞÕ½
Ài>âiÜÌiÃÌÀi>iÃ
this lifestyle reachable. Grab
some white corn, sugar beets,
gooseberries, and varieties of
iÌÌÕVi]>i]>`Ã«>VÌ
help you get started. Adlai and
L>VÀVivÀÃ>Li>>Ài>Ã
on offer.
The real highlight of the
store, however, is the meat
section. The large freezer is
«>Vi`ÜÌÌiÀ««Õ>À
sausages and various frozen
ÌiÃ°<ÌiVVi
««VÀ]VViadoboy>iÃ]
longganito, and Kashmiri
>Ã>>VViÜ}Ã°
/>iV}>LÀiiâi]
The Butchery also sells
ingredients to replace your
staples: cane vinegar and
tamari soy sauces, various
bottled herbs and spices, as 2
3
well as bottled and frozen 1
ÃÌV°/Ãi>ÀiÀiÌ>
iÕ}LÕ`}LVÃÌ}iÌ
you geared up for your new
wholesome lifestyle!
PHOTOGRAPHY: TOTO LABRADOR.
The Butchery Deli is at Scout

TEXT: IDGE MENDIOLA.
Tobias Street, between Scout

[1] Kashmiri masala chicken
ÕiÌiLi>>`-VÕÌ>`>
wings (P285) [2] Emergency
Streets, Quezon City (mobile spice kit (P595) [3] Organic
6
no.: 0917-7955005; open from BBQ sauce (P180) [4] Organic
10 a.m. to 8 p.m.). Email order@ carrot tomato salsa (P470)
thebutcherysausage.com for 5 [5] Frozen chicken stock (P200)
more information. [6] Sugar beets (P230/kilo)
4

4
3
Must-
buys!
1 [4] NAPKINS AND

COASTERS BY
THE OLIVE TREE
These digitally crafted
napkins and coasters
2 «ÀÌi`ÌVV>Û>ÃÜ
make meals that much more
fun. They come in different
ìÃ}Ã]ÃÞÕ½ÃÕÀiÞw`
something to match your
½Ã«iÀÃ>ÌÞt>«Ã]
*£]ÈxävÀÃÝÆV>ÃÌiÀÃ]
*xäävÀÃÝ®
: @livethelinendream
6 [5] THREE-TONED
HEXAGON BOARD BY
MARMOL STONEWORK
Handcrafted by local
artisans in Romblon, this
one-of-a-kind piece is the
perfect vessel for serving
a curated cheese platter.
Check out their trays,
boards, and coasters, too.
[1] MULTI-COLORED *Ó]ääävÀ>£ÓVL>À`®
ABACA PLACEMATS \J>ÀÃÌiÜÀ
BY PIOPIO
These proudly Pinoy-made [6] GROCERY LISTS BY
placemats are made from PAPER PEOPLE
`Ài`>L>V>wLiÀÃÌ>ÌÜiÀi These chic, minimalist
harvested through a labor- Ìi«>`ÃÜ>i}ÀViÀÞ
ÌiÃÛi«ÀViÃÃ°Ü shopping so much easier for
t*£Èä®
PHOTOGRAPHY: DAIRY DARILAG. TEXT AND STYLING: IDGE MENDIOLA.
ÃÕÀiÞ>««ÀiV>ÌiÌiwi
Üi>Û}t*£]näävÀvÕÀ® : @paper.peopleph
: @piopio_ph
[7] VANILLA BAR AND
[2] PRINTED PLATES BY HONEY JAR SOAPS BY
7
WHISK DESIGNS SOAK ARTISAN SOAP
Almost too pretty to use, *>«iÀÜÌ
the eight-inch food-grade Philippine-made, food-
ceramic plates come in inspired soap. They even
ÛLÀ>ÌìÃ}Ã°-Ü have pineapple, pomelo,
here are the “Dream in and hot chocolate
Tangerine” and “Foliage” ÃViÌÃt*Ó{x®
«iViÃ°*{ääi>V® : @soakartisansoap
8 \JÜÃìÃ}Ã
[8] PERSONALIZED
[3] PINEAPPLE NAPKIN SLATE TAPAS BOARD
RINGS BY HAUTE BY LETRASKO
If your mom loves
Give it to Mom! HOME MANILA

Ƃ``ÌÀ«V>y>ÀÌ
ÞÕÀìÀÃ«Ài>`ÜÌ
handmade napkin holders.
entertaining, then these
customizable slate boards
designed by Filipino
Your mother deserves only the best, so give her They come in many different artists are the perfect
«VÃ°*£]Çää®
a one-of-a-kind gift this Mother’s Day. VÀÃ]Ì°*Óxäi>V®
: @hautehomemanila : @letrasko

YUMMY
SHOPPING
Modern
Filipino
A mix of traditional crafts and
modern elements infuses this
kitchen with a contemporary
Filipino identity.
The lady of the house—an artist, designer,

and passionate craft purveyor—chose red
for the kitchen of her spacious home. “The
color energizes a space,” she says. Against
this vivid backdrop, the homeowner expresses
her love for the arts and all things local and
handmade. In this room, guests also get a
glimpse of her vibrant spirit.
Most of the décor and tableware come from
Soumak, the homeowner’s specialty store. Atop
the cabinetry are baskets made by the Mangyan
of Mindoro mingling with other pieces from
Africa and Japan. A few antiques—such as the
Ifugao chair and carved wooden rice bowl—
complement a Gerry Tan art piece that hangs
on a wall. It is a portrait of the homeowner’s
grandmother, her lola Nisa, at age 18. “She was
a cook at the Sta. Ana Hospital, and she taught
iÜÌ«Ài«>Ài`ÃiÃÜiÜ>ÃwÛiÞi>ÀÃ
old,” the homeowner discloses.
This page, from top: Gerry

Tan’s work, featuring the
homeowner’s lola Nisa,
hangs above an Ifugao chair.
Pottery and handwoven linen
ABOUT THE lend warmth to the modern
COLUMNIST kitchen. Opposite page, from
Devi de Veyra, a former editor at top: The kitchen cabinets
Elle Decoration Philippines, lives are also used to display the
and breathes design. She loves homeowner’s collectibles.
to style homes and products for the The lady of the house serves
camera, and is currently freelancing Filipino food using a mix of
for various publications. A blog is in china, cutlery, and glassware,
the works, but for now, follow her giving her spreads an
on Instagram at @devideveyra. international look and feel.

Native
flavor
Create a modern yet
cozy Filipino-inspired
kitchen with pieces by
Filipino artisans.
FROM TOP: Acacia

sugar bowl with
spoon, table napkin,
and kamagong salad
servers; all from
On the counter, there are napkins and dish
Tesoros. Tutup food
towels from local weavers that sit alongside
cover, Filip + Inna.
pottery from various provenances. There is an
“Batibot“ chair and
intriguing tray made from native burl wood by
PHOTOGRAPHY: WILLIAM ONG AND COURTESY OF SUPPLIERS.
serving tray, both from

master artisan Osmundo Esguerra. A sparkling Soumak. Ebony salad
chandelier is the homeowner’s master stroke— bowl, Tesoros.
it serves as the anchor piece and creates a
pleasing contrast to the other elements’
rustic appeal.
A quick look reveals the homeowner’s ability
to mix various modes, which gives the kitchen
an international vibe. The room can be any
kitchen from anywhere in the world, except
that Tagalog is often spoken around the space’s
island where traditional Filipino dishes and
fusion cuisine are served. There are dishes that
borrow from Western recipes, including the
homeowner’s pasta sautéed with garlic and
fermented mustard leaves. But just like her
ÌVi½ÃìÃ}]ÌiÀi>Ài>À>Ã>`y>ÛÀÃ
that give away the dish’s roots, reminding you
that you are indeed in a Filipino home.

BY MARIE GONZALEZ
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be mangoes and coconuts). My guacamole is famous among my family and friends—we all can’t get enough of avocado’s creamy, fatty, and
OXVFLRXVÀHVK8QIRUWXQDWHO\DYRFDGRVDUHVHDVRQDO:KDWGR\RXGRGXULQJWKHR̆VHDVRQ"0DNHJXDFDPROHRXWRIJUHHQSHDV,ORYHWKLVKDFN
EHFDXVHLW¶VDVFORVHWRWKHUHDOWKLQJDVSRVVLEOH3HDVKDYHWKHLURZQGLVWLQFWÀDYRUEXWWKHOHPRQMXLFHFLODQWURDQGROLYHRLOUHDOO\PDNHWKH
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WKHFDORULHVRIDYRFDGRVDQGDUHSUDFWLFDOO\IDWIUHH$QRWKHUSUR")UR]HQSHDVDUHPRUHDFFHVVLEOHWKDQDYRFDGRVDQGDUHDORWFKHDSHUWRR7U\
RXWWKLVUHFLSHDQGVHHKRZLW¶VSRVVLEOHWRKDYHJXDFDPROHHYHQZLWKRXWDYRFDGRV
DON’T HAVE
TIME TO THAW
FROZEN PEAS?
Blanch them in boiling
Ü>ÌiÀÛiÀ}i>ÌvÀwÛi
minutes. Rinse, drain, and
cool to room temperature
before making the
guacamole.
PHOTOGRAPHY: ALDWIN ASPILLERA. STYLING: ANNA FELIPE. HAIR AND MAKEUP: VIDA NON JAUCIAN.
ABOUT THE
COLUMNIST
Marie Gonzalez is the
GREEN PEA GUACAMOLE
mastermind behind Kitchen Makes 1½ cups 4 to 6 tablespoons 1 Blitz all ingredients,
Revolution, a company Prep Time 10 minutes water, or as needed except tomatoes, in a
specializing in plant-based 1 tablespoon extra food processor or
cooking classes. She virgin olive oil (optional) high-speed blender
graduated from New York’s 3 cups frozen
peas, thawed bird’s eye chili (siling until smooth. Season with
Natural Gourmet Institute
and completed Cornell 1 cup fresh cilantro, plus labuyo), to taste salt and mix.
University’s Plant-based extra to serve salt 2 Transfer mixture to a
Nutrition program. Head to ¼ cup diced red onions, ½ cup diced tomatoes, bowl and stir in tomatoes.
www.kitchenrevolution.ph to plus extra to serve plus extra to serve Top with more onions,
read about her advocacy. chips, to serve tomatoes, and cilantro.
6 tablespoons lemon or
calamansi juice Serve with chips.

BY SHARLENE TAN
L ooking for a sweet treat to

update your menu for the
summer? Try a dessert that’s
vibrant and refreshing!
Baking involves a lot of time
and preparation but when the
end product is this pretty, you’ll be eager
WRSXWLQWKHH[WUDH̆RUWLQWKHNLWFKHQ7KH
great thing about this recipe is that you can
XVHZKDWHYHUIUXLWVDUHLQVHDVRQ<RXFDQ
VHOOLWDVDVLQJOHÀDYRUHGIUXLWWDUWRURQH
with many kinds of fruit on top (like this
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DKHDGDQGPDNHDODUJHWDUWRUPLQLSLHV
Make sure to brush the top of your tarts
with a gelatin mixture to preserve the
freshness of the fruits and to give them a
nice sheen to up the appeal when they’re
RQGLVSOD\
7KH¿OOLQJ,XVHGLVDEDVLFYDQLOODSDVWU\
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LWPDNHVDOOWKHGL̆HUHQFHZKHQLWFRPHV
WRÀDYRU
Give this recipe a try and let me know how
LWJRHV(QMR\WKHUHVWRI\RXUVXPPHU
SUMMER FRUIT TARTS
Serves 8 ÀÌ>L>]y>ÌÌiÌ>`Ã]ÜÀ>«
Prep Time 40 minutes in plastic wrap, and chill for 30 minutes.
Total Cooking Time about 1 hour 2 Preheat oven to 350°F.
3>iÌiw}\
]¤VÕ«
FOR THE CRUST sugar, and cornstarch in a double boiler
£¤VÕ«Ã>«ÕÀ«ÃiyÕÀ until warm to the touch. Whisk eggs in
¼ cup sugar a heatproof bowl. Pour a third of the
¾ cup unsalted butter, cubed warm milk mixture into the eggs then
and chilled add the egg mixture back to the milk
2 to 3 tablespoons ice-cold water mixture. Cook until thick. Remove from
heat. Immediately mix in butter and

Ƃ ƂƂ °HAIR AND MAKEUP:6Ƃ " Ƃ1
Ƃ °
FOR THE FILLING vanilla until well combined. Pour into

2 cups whole milk a heatproof bowl. Place plastic wrap
PHOTOGRAPHY: *Ƃ/,
Ƃ,/, -]Ƃ,9Ƃ,Ƃ*",/,Ƃ/®°PROP

1 cup sugar, divided directly on the surface and chill.
¼ cup cornstarch 4 Roll out dough to a 12-inch round on
1 large egg plus 2 egg yolks >}ÌÞyÕÀi`ÃÕÀv>Vi°/À>ÃviÀÌ>
3 tablespoons unsalted butter VÀÕ`]yÕÌi`ÀiÛ>LiLÌÌ
1 teaspoon vanilla extract or vanilla tart pan. (You can also use 4 to 5 mini
bean paste, or ½ vanilla bean, pans.) Press dough into ridges. Trim
split lengthwise `Õ}y>Ì>}>ÃÌÌi«>½Ãi`}i°*ÀV
1 cup heavy cream bottom all over with a fork. Line dough
ÜÌ«>ÀViÌ>`wÜÌ«iÜi}ÌÃ
ABOUT THE 1 cup sliced strawberries (rice and dried beans work well). Bake
COLUMNIST ½ cup fresh blueberries for 20 minutes. Remove weights and
A food stylist by profession and one 1 small can Mandarin paper; bake until golden, about 10 to
of the brains behind The Clubhouse
in Robinsons Magnolia, Sharlene Tan
oranges, drained 15 minutes. Cool completely on a rack.
spends most of her time testing and 1 to 2 green kiwis, peeled and sliced 5 Beat cream and remaining sugar in
STYLING:*Ƃ19
tasting recipes, dining out, teaching >Vi`LÜÕÌyÕvvÞ°iÌÞv`

friends how to cook, and styling food 1>iÌiVÀÕÃÌ\ÝyÕÀ>`ÃÕ}>À Ü««i`VÀi>ÌVi`w}°
for the camera. Visit her website at well. Cut in butter until well distributed. -«w}ÌVÀÕÃÌÆÃ«Ài>ìÛiÞ°
www.sharlenetan.com or follow her Slowly add cold water. Mix until dough Arrange fruits on top. Serve chilled.
on Instagram @theshartan. comes together, but is not wet or sticky.

BY CARMELA VILLEGAS-AGOSTA
S weet and cold—that’s how I like

my summer desserts. Nothing
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ice cream cake, a combination
of two treats that I truly enjoy.
An ice cream cake is also quite
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,QWKLVYHUVLRQWKHDLU\FKRFRODWHEDVH
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chocolate ice cream layer keeps it light and
TO CUT THE
CAKE LIKE
A PRO,
dip a cake knife
in hot water
before slicing.
perfect for the season. If you’re a big fan of
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With the combination of marshmallows,
nuts, and chocolate, this cake is simply
irresistible.
You can make this ahead of time then
store it in the freezer for up to a month or
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and feel free to experiment with other ice
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ROCKY ROAD ICE CREAM CAKE

Makes 1 (7-inch) cake 2 Preheat oven to 350°F.
Prep Time 40 minutes, 3 Mix cocoa powder and hot water
plus chilling and freezing time until well combined. Set aside.
Baking Time 30 minutes 4-vÌyÕÀ]L>}«ÜìÀ]L>}
soda, and salt into a bowl. Set aside.
FOR THE CHOCOLATE CAKE 5ÌiLÜv>iiVÌÀVÝiÀwÌÌi`
¼ cup Dutch-processed with the paddle attachment, cream
cocoa powder butter and sugar on medium speed
¼ cup plus 3 tablespoons hot water ÕÌ«>i>`yÕvvÞ]>Ìi>ÃÌxÕÌiÃ°
¤VÕ««ÕÃÓÌ>LiÃ«ÃV>iyÕÀ Add egg and egg yolk one at a time,
½ teaspoon baking powder beating well and scraping after each
½ teaspoon baking soda addition. Add vanilla extract and mix
¼ teaspoon salt until combined. At low speed, add
MAKEUP: CHRISTINE ROJAS-LAVIÑA. HAIR: EDDIE MAR CABILTES.

PHOTOGRAPHY: MIGUEL NACIANCENO. STYLING: ANNA FELIPE.
¼ cup unsalted butter dry ingredients alternately with cocoa
½ cup plus 2 tablespoons sugar mixture, starting with dry ingredients.
1 large egg 6 Pour into prepared pan and bake for
yolk from 1 large egg 25 to 30 minutes or until a toothpick
1 teaspoon vanilla extract inserted in the center comes out clean.
Let cake cool in the pan on a wire rack,
FOR THE ICE CREAM LAYER then refrigerate for at least 1 hour.
ABOUT THE 2 cups all-purpose cream, chilled 7 Make the ice cream layer: Whip
COLUMNIST 4 cups rocky road ice cream VÀi>ÕÌyÕvvÞ>`ÃÌvv«i>ÃvÀ°
Carmela started her baking journey when ¼ cup semisweet chocolate chips 8 Spread ice cream on top of cake
she stumbled upon her mom’s Mrs. Field’s ¼ cup mini marshmallows layer. Top with chocolate chips,
cookie book. Years later, after working ¼ cup walnuts marshmallows, and walnuts. Spread
in a pastry shop in France, she and her whipped cream on top of ice cream.
husband started Casa San Luis Pastries.
Carmela also keeps busy as executive
1 Make the chocolate cake: Grease Make small peaks on the surface with
pastry chef and managing partner of >`yÕÀ>ÇVÃ«À}vÀ«>°i the back of a spoon, if desired.
Crisp on 28th. Follow her adventures on sides with parchment paper, leaving a 9 Freeze for at least 4 hours
www.carmelasjournal.com. 2-inch overhang. before unmolding, slicing, and serving.

BY JOEY DE LARRAZABAL-BLANCO
ith summer in full swing and Mother’s Day just around the corner, you’ll surely attend lots of parties and potlucks. This is the season when I
like to experiment with new dishes. This recipe is an amalgamation of several crab dip recipes I’ve come across, with a little something extra
from me—I added aligue to give it richness!
The great thing about this recipe is that you can adjust the ingredients according to your taste. Add more aligue for an extra decadent dip or
use more lemon zest to cut the crab fat’s richness. Dial up the heat as much as you like! Experiment with your favorite chilies, hot sauces, and
HYHQ$VLDQFRQGLPHQWVOLNH6ULUDFKDDQGJRFKXMDQJ,XVHGFD\HQQHSHSSHUEHFDXVHLWJLYHVKHDWZLWKRXWLPSRVLQJLWVÀDYRU
This is a great appetizer to serve at home or bring to a party. If you bring it somewhere, simply reheat it in an oven just until bubbly. What
makes this recipe easy—and easy is always welcome when you’re a busy mom—is that you cook and serve it in just one dish. Happy Mother’s
Day to all the mamas out there!
HOT CRAB DIP

Serves 4
Prep Time 5 to 10 minutes
Cooking Time 20 to
25 minutes
1 (225-gram) pack
cream cheese
2 tablespoons mayonnaise
¼ cup sour cream
4 tablespoons bottled
crab fat (aligue)
12 ounces canned
crabmeat (we used
Saravia Blue Crab)
1 cup grated cheddar
cheese, divided
ALTHOUGH FRESH lemon zest from half
CRAB IS BEST, a lemon
using good canned 6 green onions, chopped,
crabmeat is a huge timesaver. plus more to garnish
I like using the Saravia Blue
Crab brand because the crabs
½ teaspoon
they use are caught, cooked, cayenne pepper
and canned locally, and are of salt and pepper
excellent quality. Find it at
the Salcedo Market
1 Preheat oven to 400°F.
on Saturdays.
2 Combine cream cheese,
mayonnaise, sour cream,
aligue, crabmeat, half the
cheese, lemon zest, green
PHOTOGRAPHY: DAIRY DARILAG. STYLING: ANNA FELIPE.
onions, and cayenne pepper.

Season with salt and pepper.
ABOUT THE Mix well.
COLUMNIST 3 Place mixture in a baking
HAIR AND MAKEUP: ELAINE GANUELAS.
Joey de Larrazabal-Blanco dish and top with the rest

started cooking out of of the cheese. Bake in the
absolute necessity—a preheated oven until bubbly
continent away from home
and golden, about 20 to
with no one to feed her.
Today, she happily cooks for 25 minutes.
her husband and two young 4 Garnish with extra green
kids. Follow her gastronomic onions. Serve immediately,
exploits on www.80breakfasts. with crackers or melba toast.
blogspot.com.

30
MIN
MEAUTE
fo LS
r ev
o f t h e r y d ay
e we
ek
Taco Lumpia
Here’s a crunchy, addictive treat
that combines Mexican and Filipino
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Serves 4
Prep Time 20 minutes
Cooking Time 10 minutes
250 grams ground beef

1 medium white onion, minced
3 cloves garlic, minced
2 tablespoons chopped
fresh parsley
1 cup shredded cabbage
3 tablespoons store-
bought taco seasoning
(we used McCormick)
white from 1 egg
16 (6x6-inch) lumpia wrappers
100 grams quick-melting
cheese, sliced into
½-inch-thick sticks
vegetable oil
½ cup store-bought salsa
hot sauce and sour cream,
to serve
1 Combine beef, onions, garlic,

parsley, cabbage, taco seasoning,
and egg white; mix well.
2 Lay a lumpia ÜÀ>««iÀ>y>Ì
surface. Place 1 tablespoon beef
RECIPES AND STYLING: ZEE CASTRO-TALAMPAS.
mixture on the center then top

with a cheese stick. Fold bottom
PHOTOGRAPHY: MIGUEL NACIANCENO.
and sides of the wrapper then roll

tightly. Dab edges with water to
seal. Repeat with the rest of the
beef mixture.
3 Heat oil in a large pot over
medium heat. Fry lumpia in
batches until golden brown,
about 6 to 8 minutes. Drain on a
wire rack. Let cool for at least
2 minutes. Serve warm with salsa,
hot sauce, and sour cream.
www.yummy.ph
25 May 2017
Serves 4 FOR THE COCONUT RICE 1 Combine turmeric, salabatÝ]wÃ
Prep Time 15 minutes ÓVÕ«ÃÜÌiÀViÜiÕÃi` sauce, garlic, and onions in a bowl;
Cooking Time 10 minutes Doña Maria Miponica) ÝÜi°Ƃ``«À]V>ÌÜÌÝÌÕÀi]
£¤VÕ«ÃV>i`VVÕÌ and marinate for a few minutes.
2 tablespoons turmeric powder ½ teaspoon salt Set aside.
1 tablespoon salabat mix 2i>Üi]>iÌiVVÕÌÀVi\
ÓÌ>LiÃ«ÃwÃÃ>ÕVipatis) FOR THE BASIL SAUCE Combine all ingredients and 1 cup
2 cloves garlic, minced £VÛi}>ÀV]V««i` Ü>ÌiÀ>ÀViViÀ°-Ìi>ÕÌ
£i`ÕÜÌi]Vi` ÎÌ>LiÃ«ÃV««i`L>Ãi>ÛiÃ Vi`°Ƃ``ÀiÜ>ÌiÀ]viiì`°®
{£xä}À>®«ÀV«Ã ÎÌ>LiÃ«ÃwÃÃ>ÕVipatis) 3>iÌiL>ÃÃ>ÕVi\
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1 tablespoon vegetable oil 1 teaspoon sugar ingredients in a small bowl; mix well.
lemon wedges, to serve ÕVivÀ>vÌ£i Set aside.
£LÀ`½ÃiÞiVsiling 4 i>Ì>«>ÛiÀi`Õi>Ì°
labuyo®]V««i`
«ÀV«ÃvÀ{ÌxÕÌiÃ«iÀ
Ãì°-iÀÛiÌÜÌVVÕÌÀVi]L>Ã
Ã>ÕVi]>ìÜi`}iÃÌiÃì°
Turmeric Pork
with Basil
Sauce and
Coconut Rice
This Asian-style dish
comes with a yummy
sauce and rice steamed
with coconut milk. The
addition of a few extra
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yield delicious results!

Serves 2 to 3 1
LiwÛiÃ«Vi«ÜìÀ]Ã
Prep Time 15 minutes, Ã>ÕVi]ÃÞÃ>ÕVi]>`>LÜÆÝ
plus marinating time Üi°,iÃiÀÛiÓÌ>LiÃ«ÃvÝÌÕÀi°
Five-spice Cooking Time 10 minutes 2Ƃ``«ÀÌLÜ]V>ÌÜiÜÌ
ÝÌÕÀi]>`>À>ÌivÀ>viÜÕÌiÃ°
Pork and ÓÌ>LiÃ«ÃwÛiÃ«Vi«ÜìÀ 3/Ài>`«ÀÌL>LÃiÜiÀÃ]
Pineapple

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>ÌiÀ>Ì}ÜÌ«i>««iVÕÃ° ÀÕÃ
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Skewers £Ì>LiÃ«Ûi}iÌ>Li >`«i««iÀ°
Craving for Asian xää}À>Ã«ÀÃÕìÀkasim), 4*Àii>Ì>V>ÀV>}ÀÀ>}Ài>Ãi`
ÃVi`ÌÞÌiVÕÌÌÓV«iViÃ }À«>ÛiÀi`Õi>Ì°ÀÃiÜiÀÃ
street food? Here’s a
£Óää}À>®V>«i>««i vÀÓÕÌiÃ° ÀÕÃÜÌ>À>ì]ÌÕÀ
dish you can prep in VÕÃ]`À>i` ÌVÌiÌiÀÃì]>`}ÀÕÌ
a jiffy! The tasty spice Ã>Ì>`«i««iÀ Vi`]>LÕÌÎÕÌiÃ°
mix pairs well with ÓÌ>LiÃ«ÃV««i`}ÀiiÃ 5-«ÀiÜÌ}ÀiiÃ>`ÃiÀÛi
sweet and tangy ÃÌi>i`ÀVi]ÌÃiÀÛi ÜÌÃÌi>i`ÀVi°
pineapple slices.

Serves 4 1
«>ÃÌ>>VVÀ`}Ì«>V>}i
Prep Time 15 minutes `ÀiVÌÃ°À>>`ÃiÌ>Ãì°
Cooking Time 15 minutes 2-i>ÃVViÜÌÃ>Ì>`
«i««iÀ°-i>ÀÕÌ>ÃÌVi`°
Chicken Fajita
350 grams penne pasta ƂÜÌÀiÃÌvÀ>viÜÕÌiÃ°-Vi Alfredo Pasta
Îää}À>ÃVViÌ}wiÌÃ ÌLÌiÃâi`«iViÃ°-iÌ>Ãì° The pasta favorite gets
Ã>Ì>`«i««iÀ 3iÌLÕÌÌiÀ>«>ÛiÀi`Õ a Mexican twist. Sprinkle
ÓÌ>LiÃ«ÃLÕÌÌiÀ i>Ì°->ÕÌjÃ>`Li«i««iÀÃ
lots of cheese on top to
£i`ÕÜÌi]Vi` ÕÌÃvÌ°Ƃ``}>ÀV>`V
£Ã>}ÀiiLi«i««iÀ]Ãiiì` ÕÌvÀ>}À>Ì° make it extra tasty!
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This week's
grocery list
Chicken with Kai-lan and
PRODUCE Creamy Mustard Sauce
4 medium white onions
Juicy chicken thighs and healthy kai-lan
1 head garlic
1 small head cabbage
get a delicious coating of mustard sauce.
300 grams Chinese broccoli (kai-lan)
It’s not a typical combination, but you’ll be
1 small green bell pepper surprised by how yummy it is!
1 small yellow bell pepper
1 small red bell pepper
1 bird's eye chili (siling labuyo)
1 lemon
bunch of green onions
bunch of basil
bunch of parsley
STAPLES
vegetable oil
salt and pepper
sugar
soy sauce
fish sauce (patis)
white rice (we used
Doña Maria Miponica)
DAIRY
2 (250-ml) packs all-purpose cream
1 (113-gram) stick butter
quick-melting cheese
Parmesan cheese
sour cream
MEAT, POULTRY, AND FISH

800 grams chicken thigh fillets
4 (150-gram) pork chops
500 grams pork shoulder (kasim)
MISCELLANEOUS
16 (6x6-inch) lumpia wrappers
350 grams penne pasta 300 grams Chinese broccoli
1 (200-gram) can pineapple chunks (kai-lan), chopped into
large pieces
coconut milk
Serves 4 salt and pepper
Dijon mustard
hot sauce
Cooking Time 15 minutes 1 Heat oil in a pan over medium
hoisin sauce heat. Sauté garlic and onions until
cayenne pepper 1 tablespoon vegetable oil fragrant. Cook chicken for 4 minutes
five-spice powder 2 cloves garlic, chopped per side.
turmeric powder 1 medium white onion, chopped 2 Add cream and Dijon mustard.
taco seasoning xää}À>ÃVViÌ}wiÌÃ Add kai-lan and cook until wilted.
salabat mix 1 (250-ml) pack all-purpose cream Season with salt and pepper.
tomato salsa 2 tablespoons Dijon mustard 3 Transfer to a platter and serve hot.

Boracay’s best
Can’t get enough of the white sand, good food, and
fun vibe of the country’s top summer destination?
Take the party to your kitchen with these recipes.
THE
MENU
Chori Sliders
Four Cheese
Pita Pizzas
STYLING: IDGE MENDIOLA. PROP STYLING: TRINKA GONZALES.
PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPES AND FOOD
Coco-
Calamansi
ÕvwÃ
Mango-
Melon Shake
Peanut
Butter-
Banana
Shake
www.yummy.ph
31 May 2017
1 teaspoon chili powder 2 Make the chorizo patties: Combine all
Chori Sliders 1 teaspoon ground oregano ingredients in a bowl; mix well. Cover and
Here’s a new take on the famous
2 teaspoons salt ÀivÀ}iÀ>ÌivÀÎäÕÌiÃÌ£ÕÀ°
chorizo burgers being sold along the
1 teaspoon ground black pepper 3 Make the mango-bell pepper slaw:
side streets of the island. We added
3 teaspoons sugar ÀLi«i««iÀÛiÀ>«iy>i
paprika mayonnaise and a colorful slaw
3 tablespoons cane vinegar until charred. Let cool slightly then peel
VQVJGUCPFYKEJHQTGZVTCƃCXQT
1 tablespoon soy sauce vvL>Vii`Ã°ÃV>À`VÀi>`Ãii`Ã
5GTXGU 6 to 8 then chop into small cubes. Combine
FOR THE MANGO-BELL PEPPER SLAW bell pepper and remaining ingredients
Prep Time 20 minutes, plus chilling time
1 medium red bell pepper in a bowl. Season with salt and pepper.
2 medium red onions, sliced thinly Set aside.
FOR THE PAPRIKA MAYONNAISE
yiÃvÀ¤À«i>}]VÕLi` 4 Form chorizo mixture into 6 to 8 patties.
1 tablespoon chopped parsley leaves i>ÌÛi}iÌ>Li>vÀÞ}«>ÛiÀ
½ cup mayonnaise
1 tablespoon vegetable oil i`Õi>Ì°*>vÀÞ«>ÌÌiÃL>ÌViÃ
1 teaspoon Spanish paprika
salt and pepper until cooked and browned, about 1½ to
1 teaspoon sugar
1 teaspoon tomato ketchup ÓÕÌiÃ«iÀÃì°À>«>«iÀÌÜiÃ°
vegetable oil 5 Spread paprika mayonnaise on the
salt
6 to 8 mini hamburger buns or dinner LÌÌ>vv>LÕÀ}iÀLÕ°/«ÜÌ
rolls, warmed chorizo patty and mango-bell pepper
FOR THE CHORIZO PATTIES
500 grams ground pork Ã>Ü°
ÛiÀÜÌÌ«LÕ>v°,i«i>ÌÜÌ
1 Make the paprika mayonnaise: Combine remaining ingredients. Serve immediately.
6 cloves garlic, grated
all ingredients in a bowl. Season to taste
2 tablespoons Spanish paprika
with salt. Set aside.

Coco-Calamansi
Muffins
A trip to Boracay isn’t complete
without these bites!
Makes 12
Baking Time 20 to 22 minutes
½ cup vegetable oil

1 cup sugar
2 large eggs
£¤VÕ«Ã>«ÕÀ«ÃiyÕÀ
1 cup desiccated coconut
1½ teaspoons baking powder
½ teaspoon salt
1 tablespoon calamansi zest
¾ cup canned coconut milk
¥VÕ«vÀiÃcalamansi juice
FOR THE TOPPING

2 tablespoons sugar
1 tablespoon calamansi zest
3 tablespoons desiccated or
sweetened shredded coconut
1 Preheat oven to 350ºF. Line a 12-cup

Õvw«>ÜÌVÕ«V>iiÀÃ°
2 Whisk oil, sugar, and eggs until creamy.
3
LiyÕÀ]VVÕÌ]L>}
powder, salt, and zest in another bowl.
4 7ÃyÕÀÝÌÕÀiÌi}}ÝÌÕÀi
until well combined. Whisk in coconut
milk and calamansi juice.
5 Make the topping: Combine all
ingredients in a bowl.
6ÛìL>ÌÌiÀiÛiÞ>}Õvw
cups. Sprinkle with topping. Bake until a
toothpick inserted in the center comes
out clean, 20 to 22 minutes. Cool in pan
Peanut Butter- Mango-Melon Shake vÀxÕÌiÃ°
Cool off with a refreshing
Banana Shake concoction featuring summer’s
Top it with whipped cream for an
sweetest fruits!
extra decadent treat!
Serves 2
Serves 2
yiÃvÀ£À«i>}
3 lakatan bananas
1 cup melon cubes
1 tablespoon chocolate syrup
2 tablespoons sugar
(we used Hershey’s)
½ cup milk
¼ cup crunchy peanut butter
2 cups ice
¼ cup milk
2 cups ice
Whiz all ingredients in a blender.
Adjust sweetness as needed. Pour
Whiz all ingredients in a blender.
into glasses and serve immediately.
Adjust sweetness as needed. Pour
into glasses and serve immediately.

Four Cheese
Pita Pizzas
Get the summer party
started with thin-crust
pizzas loaded with four
types of cheese! Serve
them with spicy honey
for drizzling.
Makes 6
ADD EXTRA
1 cup grated FLAVOR TO
mozzarella cheese YOUR PIZZA WITH
1 cup grated THIS SIMPLE TRICK.
Combine vegetable oil,
Parmesan cheese 6 cloves garlic, 1 teaspoon black
¼ cup crumbled peppercorns, and a pinch of salt in
blue cheese a saucepan. Simmer over low heat
6 (6-inch) pieces thin until fragrant, about 2 minutes.
pita, naan, or tortilla Use to brush your bread before
adding toppings.
¼ cup vegetable oil
24 triangular or
rectangular cheddar
cheese slices
parsley leaves, to
garnish (optional)
1 Combine mozzarella,
Parmesan, and blue
cheese in a bowl.
Set aside.
2 Preheat a toaster oven.
3 Dock pita, naan, or
tortilla with the tines of a
fork. Brush with oil then
top with cheese mixture.
Place 4 cheddar cheese
slices on top of each pizza.
4 Bake in the toaster oven
until cheese is melted and
top is slightly browned,
about 3 to 4 minutes.
Garnish with parsley
leaves. Slice into triangles
and serve immediately.

We know, we know—you love fried chicken.
But have you thought about shaking things
Õ«>LÌ¶7i}ÛiÞÕwÛiiÝVÌ}ÀiV«iÃ
that will surely win you over!
Photography by
Aldwin Aspillera
Recipes by
Carina Guevara Galang
Styling by
Trinka Gonzalez
Brazilian
Fried
ChickeN
PAGE 38
1>iÌi>À>ì\ÝÌ}iÌiÀ>
aiwanese Fried Chicken }ÀiìÌÃ°Ƃ``VViÆÝÜi°>À>Ìi]
To kick things up a notch, add some fried VÛiÀi`]ÌiÀivÀ}iÀ>ÌÀvÀÎäÕÌiÃ
basil leaves to the mix! Simply deep-fry Ì£ÕÀ°
fresh leaves in the same pan after frying 2 ,iÛivÀÀivÀ}iÀ>ÌÀ>`>``>vv
the chicken. Ìi«Ì>ÌÃÌ>ÀVÆÝÜi°
3 i>Ì>ìi«]i>ÛÞLÌÌi`«>
Serves 4 to 6 ÕÌÌi«iÀ>ÌÕÀiÀi>`ÃÎxäc>ìi«vÀÞ
Prep Time 15 minutes, plus marinating time ÌiÀiÌiÀ°*>ViÌiÀiÃÌvÌi«Ì>Ì
Cooking Time 20 minutes ÃÌ>ÀV>«>Ìi°Ài`}iVViÃÌ>ÀV°
ÀÞÕÌ}ìLÀÜ>`Vi`ÌÀÕ}]
FOR THE MARINADE >LÕÌnÌ£äÕÌiÃ°ÀVVivÀÞ}
1½ tablespoons light soy sauce Ì«Ã]ÌÕÀÌ«>}iÇ{°®
1 tablespoon beer 4 À>«>«iÀÌÜiÃ°
¦|8Ìi>Ã«wÛiÃ«Vi«ÜìÀ 5 >iÌi/>Ü>iÃiÃi>Ã}\
ÎVÛiÃ}>ÀV]V««i`wiÞ Ý>}ÀiìÌÃÌ}iÌiÀ°/>ÃÌ
1 egg >`ÀÞ«>ÛiÀi`ÕÜi>Ì
£Ìi>Ã«ÜÌi«i««iÀ ÕÌvÀ>}À>Ì°-«ÀiÃi>Ã}
2 tablespoons sugar vÀi`VVi°-iÀÛiiÝÌÀ>
2 teaspoons salt Ãi>Ã}ÌiÃì°
-iÀÛii`>ÌiÞ°
£ÜiVVi]VÕÌÌn«iViÃ
Ô|³VÕ«ÃÜiiÌ«Ì>ÌÃÌ>ÀV
Ûi}iÌ>Li]Ììi«vÀÞ
FOR THE TAIWANESE SEASONING

£Ì>LiÃ«ÜÌi«i««iÀ
¥Ìi>Ã«wÛiÃ«Vi«ÜìÀ
2 teaspoons salt
¥Ìi>Ã«VÕÀÀÞ«ÜìÀ

Korean Fried Chicken
The next time you crave for sticky, tasty
fried chicken, you don’t need to head out
to a fast-food joint. You can make this
popular favorite right in your own kitchen.
Serves 3 to 6
Brazilian Fried Chicken Prep Time 15 minutes, plus chilling time uscan Fried Chicken
To make crunchy minced garlic, simply Cooking Time 30 minutes A symphony of herbs and spices gives this
mince eight cloves of garlic and fry in version an extra special touch. Serve it
three tablespoons olive oil over medium {Ìi>Ã«Ãy>ÞÃi>Ã>Ì]`Ûì` with a hearty potato salad on the side.
heat just until lightly brown. Ô|³ cup plus ¼ cup cornstarch
£Ìi>Ã«L>}«ÜìÀ]`Ûì` Serves 4 to 6
Serves 4 to 6 1 kilo chicken wings Prep Time 15 minutes, plus marinating time
Prep Time 15 minutes, plus marinating time Ûi}iÌ>Li]Ììi«vÀÞ Cooking Time 30 minutes
Cooking Time 30 minutes Ô|³VÕ«>«ÕÀ«ÃiyÕÀ
Ô|³VÕ«ViV`Ü>ÌiÀ 1 whole chicken, cut into 8 pieces
juice from 2 limes Ô|³VÕ«Û`>]ÀÕ]À>ÞÃÌÀ}>V ¦|³ cup lemon juice, plus lemon wedges,
£Ì>LiÃ«ÞiÜÕÃÌ>À` to serve
ÓÌ>LiÃ«ÃÃ>Ì]`Ûì` FOR THE SWEET CHILI SAUCE 2 cloves garlic, minced
£Ì>LiÃ«}ÀÕ`«i««iÀ]`Ûì` {Ì>LiÃ«Ã}VÕ>} £Ìi>Ã«y>ÞÃi>Ã>Ì]«ÕÃÀi
1 whole chicken, cut into 8 pieces ÓÌ>LiÃ«ÃÃÞÃ>ÕVi to season
£VÕ«>«ÕÀ«ÃiyÕÀ 1 teaspoon lemon juice vÀiÃÞ}ÀÕ`L>V«i««iÀ
1 cup cornmeal or 1 cup £Ì>LiÃ«ÀViÜiÛi}>À ¤Ìi>Ã«`Ài`ÀÃi>ÀÞ
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1 teaspoon sweet paprika £Ì>LiÃ«Vi`}>ÀV ¦|8 teaspoon ground cinnamon
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¼ cup toasted garlic chips or fried £Ì>LiÃ«ÃiÃ>i Ûi}iÌ>Li]Ììi«vÀÞ
minced garlic £VÕ«>«ÕÀ«ÃiyÕÀ
1
LiÓÌi>Ã«ÃÃ>Ì]¥VÕ« {i}}Ã]Li>Ìi
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chicken and marinate at room temperature ÌÃÃÌV>ÌÜi°->ivviÝViÃÃLÀi>`} Ã>Ì]«i««iÀ]ÀÃi>ÀÞ]ÌÞi]V>]
vÀÎäÕÌiÃÌ£ÕÀ° and transfer chicken to a wire rack set on top >`ÕÌi}>LÜ°>ÃÃ>}iÃ«ViÃ
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VViÌiyÕÀÝÌÕÀi°ÝÜiÌV>Ì 2 i>Ì>ìi«]i>ÛÞLÌÌi`«> ÕÌÌi«iÀ>ÌÕÀiÀi}ÃÌiÀÃÎÇxc>ìi«
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Ç{°®À>VVi«>«iÀÌÜiÃ° 4 «VViL>ÌÌiÀ>`vÀÞL>ÌViÃ 4 Drain chicken on paper towels then
4-«Ài}>ÀVvÀi`VVi>` ÕÌVi`ÌÀÕ}]>LÕÌnÕÌiÃ°À> ÌÀ>ÃviÀÌ>ÜÀiÀ>V°-«ÀiÜÌÃ>Ì°
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6 /ÃÃVViÃ>ÕViÀÃiÀÛiÃ>ÕVi
ÌiÃì°

Korean
Fried
Chicken
PAGE 38

uscan
Fried
Chicken
PAGE 38

Miso Honey-glazed
Fried Chicken
Sweet and savory, this chicken dish will
get you hooked! Feel free to use boneless
chicken nuggets, too. And don’t forget to
serve it with bowls of steamed rice.
1 Make the miso-honey glaze: Combine
Serves 4 to 6 miso, honey, sake, ½ cup water, mirin, soy
Prep Time 15 minutes sauce, ginger, and garlic chili pepper sauce,
Cooking Time 30 minutes if using, in a saucepan over medium-low
heat. Simmer for about 5 minutes and stir to
FOR THE MISO-HONEY GLAZE combine. Season to taste with pepper. Add
½ cup miso (shinshu miso) cornstarch and cook until mixture thickens,
½ cup honey about 1 minute. Set aside and keep warm.
½ cup sake 2 Heat 2 inches oil in a deep, heavy-
¼ cup mirin bottomed pan until temperature registers
2 teaspoons Japanese soy sauce 300°F on a deep-fry thermometer.
1 teaspoon grated ginger 3 Pat chicken dry. Season with salt and
1 to 2 teaspoons garlic chili pepper pepper. Working in batches, dip chicken in
sauce (optional) i}}Ìi`Ài`}iyÕÀ]Ã>}vviÝViÃÃ°
freshly ground black pepper «i}}>``Ài`}iyÕÀ>}>°ÀÞ
3 teaspoons cornstarch, dissolved in chicken, turning once, until golden and
1 tablespoon water almost cooked through, about 5 to
7 minutes. (For chicken frying tips, see page
canola oil, to deep-fry 74.) Drain on paper towels.
1 kilo bone-in chicken pieces 4 Heat oil to 350°F. Fry chicken again until
(drumstick, thighs, breast, and wings) crisp, about 2 to minutes. Drain on paper
salt and freshly ground black pepper towels then transfer to a large bowl.
2 large eggs, beaten with 5 Drizzle with half of the glaze and toss to
1 tablespoon water coat, adding more as needed. Transfer to a
ÓVÕ«Ã>«ÕÀ«ÃiyÕÀ]Ãi>Ãi`ÜÌ serving dish and serve remaining glaze on
salt and freshly ground black pepper the side, if desired.
F Watermelon,
Mango, and
R
Cucumber Salad
Take advantage of fruits in
season to give your dishes
OCZKOWOƃCXQT9GRCKTGF
sweet mangoes and juicy
watermelon with cucumber
CPFOKPVHQTCHTWKV[ƂGUVC
E
Serves 3 to 4
2TGR6KOG 20 minutes
FOR THE DRESSING

6 tablespoons
calamansi juice
2 teaspoons
bagoong Balayan
1½ teaspoons honey
S
pinch of chili
y>iÃ«Ì>®
2 cups seeded and

cubed watermelon
yiÃvÀÓÀ«i>}iÃ]
sliced into half-moons
Ói`ÕVÕVÕLiÀÃ]
sliced into thin ribbons
H
£w}iÀVsiling
pangsigang®]Ãiiì`
and minced
1 bird’s eye chili
siling labuyo®]Ãiiì`>`
ÃVi`«Ì>®
Ìi>ÛiÃ]Ì}>ÀÃ
1>iÌi`ÀiÃÃ}\Ý
Ì}iÌiÀ>}ÀiìÌÃ°
2
>ÀivÕÞÌÃÃÌ}iÌiÀ
Ü>ÌiÀi]>}iÃ]
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`ÀiÃÃ}>>À}iLÜ°
>ÀÃÜÌÌ°-iÀÛiV`°
-ÕiÀÃÌi«iÀviVÌÃi>ÃÌ
i>Ì}Ì>`À}Ì°ÕiÕ« 2JQVQITCRJ[D[
i>ÌÞ«ÀÌi]V`ìÃ]>` *>ÌÀV>ÀÌÀiÃ
4GEKRGUD[
ÌivÀiÃiÃÌvÀÕÌÃ>`Ûi}iÌ>LiÃ i->ÌÃ}
ÌÜ°/iLÕÃ¶9ÕÜ½Ì Food styling by
ii`ÕVÌi>ÌÌVi Paulynn
Ì>iÌiÃiLÀ}ÌÃ>>`Ãt
>}Ƃv>Li
Cold Soba and Seared Tuna
with Avocado Sesame Dressing 2 Cook soba according to
Protein, carbs, vegetables, healthy fat—you’ve got
all the food groups in one Japanese-inspired dish. 2 tablespoons butter package directions. Drain and
1 cup julienned carrots rinse in ice-cold water. Set aside.
½ cup cored and sliced red 3>iÌi>ÛV>``ÀiÃÃ}\
Serves 2 to 3 1 (200-gram) ¾- to and green bell peppers Purée ingredients in a blender.
Prep Time 15 minutes, 1-inch-thick piece ½ cup sliced red radish Loosen mixture with 1 to 2
plus marinating time sashimi-grade tuna (thin rounds) tablespoons water, if needed.
Cooking Time 15 minutes 200 grams dry soba noodles ¼ cup thinly sliced leeks (white Adjust seasoning to taste.
and light green parts only) Refrigerate until ready to use.
FOR THE MARINADE FOR THE AVOCADO DRESSING 1½ cups shredded 4i>ÌLÕÌÌiÀ>ÛiÀÞÌ«>°
1 tablespoon sesame oil yiÃvÀ£Ã>>ÛV>` purple cabbage Sear tuna, about 30 seconds to
1 tablespoon soy sauce 2 tablespoons plain yogurt black sesame seeds, 1 minute per side. Slice tuna into
1½ teaspoons mirin or mayonnaise to garnish ¼-inch-thick pieces.
1 teaspoon calamansi juice 1 tablespoon sesame oil 5ƂÀÀ>}iÛi}iÌ>LiÃÌ«v
¼ teaspoon grated ginger 1 teaspoon soy sauce 1 Make the marinade: Mix all soba noodles. Top with seared
¼ teaspoon minced garlic 1 to 2 teaspoons }ÀiìÌÃ°*ÕÀÛiÀÌÕ> ÌÕ>ÃViÃ°ÀââiÜÌ>ÛV>`
1 teaspoon brown sugar calamansi juice >`>À>Ìi]VÛiÀi`]Ìi dressing and garnish with black
freshly ground black pepper ¼ teaspoon grated ginger refrigerator for about 20 minutes. sesame seeds.
TO EXTRACT
5#/2#.1-,7+%'
boil sampalok in water
for 15 minutes or until
peel is soft. Put sampalok
in a strainer set on top of
a bowl and press with a
wooden spoon. Juice will
drip into the bowl.
>ÀiVi`°-ÌÀ>ÕÃ}>wi
sieve. Adjust seasoning to taste.
2 Boil 4 cups water. Add
ÓÌi>Ã«ÃÃ>Ì°
ÃÀ«
for about 1 minute or until half-
Vi`°/À>ÃviÀÌ>LÜ°
3/ÃÃÃÀ«ÎÌ>LiÃ«Ã
Shrimp and Pomelo Sotanghon Salad dressing, just enough to coat.

/iÃÀ«ÜVÌÕiÌV
5CXQTVJGƃCXQTUQH6JCKNCPFKPVJGENCUUKERTCYPCPFRQOGNQUCNCF9GCFFGFXGTOKEGNNK in the acid of the dressing.)
PQQFNGUHQTCDKVQHJGHVCPFCVCOCTKPFDCUGFFTGUUKPIHQTCDTKIJVVCPI[RWPEJ 4/>ÃÌVVÕÌ>`ÀÞ«>
until golden brown. Set aside.
5 In the same pan, heat
Serves 3 to 4 ÓvÀiÃ>vwÀii>ÛiÃ £ÌÓw}iÀViÃsiling Ûi}iÌ>Li°
ÃÕÌ
Prep Time 30 minutes 2 teaspoons sesame oil pangsigang®]ÃVi`ÌÞ golden brown. Set aside.
Cooking Time 10 minutes ÀiÛiÃii`ÃvÞÕÜ>Ì 6->sotanghon in hot water
300 grams medium shrimp, less heat) for about 15 minutes or until
FOR THE DRESSING peeled and deveined £LÀ`½ÃiÞiVsiling labuyo), Vi`°À>Üi°
4 tablespoons palm sugar or ½ cup unsweetened grated ÃVi`ÌÞ 7/ÃÃsotanghon, pomelo,
light brown sugar or desiccated coconut ¥VÕ«ÃÌÀiLÕ}ÌVi` >`ViÃÌ}iÌiÀ°Àââi
«VvVy>iÃ ¼ cup vegetable oil Ã>Ìi`Ã«i>ÕÌÃ with enough dressing to
{VÛiÃ}>ÀV]V««i`wiÞ £Ài`]ÃVi`ÌÞ chopped green onions, coat noodles.
Ô|³ cup fresh sampalok 200 grams sotanghon to garnish 8-«ÀiÜÌÌ>ÃÌi`VVÕÌ]
juice (see tip) 1 large pomelo, peeled, ¾ cup cilantro (wansoy), torn peanuts, fried onions, and green
6 tablespoons segmented, and cut into £vÀiÃ>vwÀii>v]Vi` Ã°/«ÜÌÃÀ«>`
wÃÃ>ÕVipatis) 1½-inch pieces `ÀââiÜÌÀi`ÀiÃÃ}]v
ÈÃÌ>Ãi}À>ÃÃ 1 >iÌi`ÀiÃÃ}\*ÕÀji> needed. Garnish with cilantro
(white and light green parts ingredients in a blender until >`Vi`>vwÀii>v°
Þ®]ÃVi``>}>Þ i}À>ÃÃ>`>vwÀii>ÛiÃ -iÀÛii`>ÌiÞ°

Tomato and Mushroom Salad
For an added boost of nutrition, place the tomatoes on a bed of shredded kale.
Serves 3 to 4 ¥VÕ«y>Ìi>v«>ÀÃiÞÀ mushrooms. Season with salt and

Prep Time 10 minutes fresh basil pepper. Sauté until mushrooms
Cooking Time 5 minutes ¼ cup cubed feta cheese are lightly browned, about
5 minutes. Set aside.
FOR THE DRESSING 1 Make the dressing: Whisk 3 Arrange tomatoes on a plate.
2 teaspoons honey together honey, vinegar, Pour mushrooms over. Top with
2 tablespoons mustard, and 2 tablespoons parsley or basil and feta cheese.
balsamic vinegar water in a bowl. Season with salt Drizzle with dressing.
1 teaspoon mustard and pepper. Pour olive oil in a
salt and pepper slow, steady stream, whisking
½ cup olive oil continuously. Set aside.
2 Heat oil in a pan over low
2 tablespoons vegetable oil heat. Sauté garlic until golden
3 cloves garlic, peeled brown and a bit soft. Increase
and sliced i>ÌÌi`Õ}>`>``
100 grams fresh button
or shiitake mushrooms,
sliced thinly
salt and pepper
400 grams assorted tomatoes
(we used cherry, native,
and salad tomatoes), sliced
into rounds
Don’t let the
blazing heat
stop you from
whipping up
something
tasty. Turn to
fuss-free food
on sticks to
help you get
the job done!
Thai Beef
Skewers
PAGE 48
Photography by
Michael Angelo Chua
Recipes and food
preparation by
Lhas Alvarez
Styling by
Idge Mendiola
Chicken
and Bacon
Skewers with
Rum-Cola Glaze
Get the summer party started
with all-American barbecue
sticks! Don’t worry about the
rum—the alcohol will cook off
as you grill.
Serves 4
Prep Time 8 minutes,
plus marinating time FOR THE GRILLED CORN
Cooking Time 1 to 1½ hours 4 corn cobs, boiled
2 tablespoons butter, melted
FOR THE MARINADE salt and pepper
¼ cup tomato ketchup -«>Ã«>«À>«Ì>®
2 tablespoons chopped garlic
2 tablespoons chopped 1 Make the marinade: Combine
white onions all ingredients in a saucepan
¾ cup dark rum ÛiÀi`Õi>Ì° À}Ì> 3 Heat a griller or a grill pan
1 cup cola (we used Coke) L°ÜiÀi>Ì>`ÃiÀ ÛiÀi`Õ}i>Ì° ÀÕÃ
2 teaspoons chili until syrupy, about 30 minutes to skewers with oil then grill until
powder (optional) £ÕÀ°-iÌ>ÃìÌV° cooked, about 4 to 6 minutes
salt and pepper 2 Roll a bacon strip then thread «iÀÃì°
Ì>L>ÀLiVÕiÃÌV°
ÌÕi 4 Make the grilled corn: Grill
200 grams bacon strips threading with chicken, ending corn until slightly charred, about
500 grams chicken thigh ÜÌ>«i>««iÃVi°,i«i>Ì ÓÌÎÕÌiÃ«iÀÃì° ÀÕÃ
wiÌÃ]VÕÌÌLÌiÃâi«iViÃ ÜÌÀi>}}ÀiìÌÃ°*ÕÀ ÜÌLÕÌÌiÀ°-i>ÃÜÌÃ>Ì]
1 cup sliced canned or marinade over skewers and «i««iÀ]>`«>«À>]vÕÃ}°
fresh pineapples refrigerate, covered, for 1 to 5-iÀÛiÃiÜiÀÃÜÌ}Ài`VÀ
¼ cup vegetable oil ÓÕÀÃ° ÌiÃì°

Vietnamese
Grilled Fish Chicken Satay
Skewers It’s hard to beat the classic
*CPMGTKPIHQTCNKIJV[GVƂNNKPI Grilled 5QWVJGCUV#UKCPOKZQHRGCPWV Thai Beef
sauce and grilled chicken with
meal? Make a noodle bowl Jerk Shrimp VJCVUKIPCVWTGUOQM[ƃCXQT Skewers
VQRRGFYKVJƂUJUMGYGTU Spice things up with these .GVCJCPFHWNQHJGTDUCPF
KPURKTGFD[VJGTGHTGUJKPI 6T[WUKPIDGGHCPFRQTMVQQ
shrimp skewers loaded with pantry staples bring you to
ƃCXQTUQH8KGVPCO %CTKDDGCPƃCXQT)QCJGCF VJGUWPP[UVTGGVUQH6JCKNCPF
5GTXGU 4
and skewer on some mangoes Prep Time 10 minutes,
5GTXGU 4 and pineapples, too! 5GTXGU 4
Prep Time 8 minutes, plus marinating time
Cooking Time 6 to 8 minutes Prep Time 8 minutes,
plus marinating time 5GTXGU 4 plus marinating time
Cooking Time 5 to 7 minutes Prep Time 8 minutes Cooking Time 8 to 10 minutes
500 grams chicken breast
Cooking Time 5 to 6 minutes wiÌÃ]ÃVi`ÌÞ
500 grams blue marlin (or any 300 grams beef sirloin,
wÀyiÃi`wÃ®ÃÌi>Ã]VÕÌ ¼ cup vegetable oil
FOR THE SPICE RUB steamed rice, to serve sliced thinly
into 1-inch cubes 1 teaspoon ground allspice ½ cup sliced red or green bell
½ cup sliced leeks ¼ teaspoon ground cloves peppers (1-inch squares)
(1-inch pieces) FOR THE MARINADE
¼ teaspoon ground cinnamon 2 tablespoons grated ¼ cup vegetable oil
¼ cup vegetable oil ¼ teaspoon ground nutmeg 1 bunch leeks, washed and
sweet chili sauce, to serve fresh turmeric
1½ teaspoons dried thyme 2 tablespoons chopped garlic roots removed
1 tablespoon garlic powder 1 tablespoon chopped cilantro (wansoy), to garnish
FOR THE MARINADE 1½ teaspoons sugar
{Ìi>Ã«ÃwÃÃ>ÕVipatis) red onions
½ teaspoon ground ginger 2 teaspoons grated FOR THE MARINADE
2 teaspoons grated garlic 2 teaspoons salt ÓÌ>LiÃ«Ã/>wÃÃ>ÕVi
2 teaspoons sugar fresh ginger
½ teaspoon black pepper 2 tablespoons chopped 1½ teaspoons chopped garlic
3 teaspoons chopped 2 teaspoons onion powder 1 teaspoon chopped scallions
lemongrass (white part only) lemongrass (white part only)
1 teaspoon ground 4 teaspoons brown sugar 2 teaspoons chopped
2 teaspoons grated turmeric cayenne pepper cilantro (wansoy)
2 teaspoons grated ginger 2 tablespoons lemon juice
½ teaspoon ground paprika 4 teaspoons vegetable oil 2 tablespoons lemon juice
1 teaspoon chopped 2 teaspoons sugar
bird’s eye chilies (siling 1 teaspoon soy sauce
500 grams medium 3 tablespoons chunky
labuyo, optional) shrimp, peeled (146*'5+&'5#.#&
peanut butter
2 saba bananas, peeled, salt and pepper 1 cup sliced tomatoes
(146*'8+'60#/'5' sliced on the diagonal, 1 cup sliced cucumbers
011&.'5 and fried ÓÌi>Ã«ÃwÃÃ>ÕVipatis)
{VÕ«ÃVi`y>Ì]Üì (146*'5+&'5#.#&
¼ cup vegetable oil 1 cup sliced tomatoes 2 teaspoons lemon juice
rice noodles 1 teaspoon vegetable oil
2 tablespoons peanut oil 1 cup sliced cucumbers
(146*'/#0)15#.5# ¼ cup sliced red onions ½ teaspoon chopped
2 teaspoons chopped basil, 2 cups cubed ripe mangoes cilantro (wansoy)
plus extra leaves to garnish 2 teaspoons lemon juice
¼ cup sliced red onions 1 teaspoon vegetable oil ground black pepper
1 teaspoon chopped bird’s ½ cup cooked corn kernels
eye chilies (siling labuyo, salt and pepper
2 tablespoons olive oil 1 teaspoon chopped 1 Thread beef and bell peppers
optional), plus extra to garnish salt and pepper onto barbecue sticks. Set aside.
salt and pepper cilantro (wansoy)
2 Make the marinade: Combine
1 Make the spice rub: 1 Thread chicken pieces onto all ingredients in a bowl; mix
1/Ài>`wÃVÕLiÃÌ Combine all ingredients in a well. Pour marinade over beef
barbecue sticks then skewer leek barbecue sticks. Set aside.
bowl. Add shrimp and toss 2 Make the marinade: and refrigerate, covered, for
pieces at the ends. Set aside. until well coated. 10 to 15 minutes.
2 Make the marinade: Combine Combine all ingredients in a
2 Thread shrimp onto metal food processor and purée to 3 Make the side salad: Toss all
all ingredients in a bowl; skewers or barbecue sticks, ingredients in a bowl. Set aside.
ÝÜi°*ÕÀÛiÀwÃ>` a paste. Season to taste with
ending with banana slices. salt and pepper. Pour marinade 4 Preheat a griller or a grill pan
refrigerate, covered, for 3 Make the mango salsa: Toss all over medium-high heat. Brush
30 minutes. over chicken and refrigerate,
ingredients in a bowl. Set aside. covered, for 4 to 6 hours. skewers with oil then grill until
3 Make the Vietnamese noodles: 4 Preheat a griller or a grill pan cooked, about 3 to 4 minutes
Toss all ingredients together. 3 Make the side salad: Toss all
over medium-high heat. Brush ingredients in a bowl. Set aside. per side. Grill leeks until
Divide among bowls. skewers with oil then grill until slightly charred, about
4 Heat a griller or a grill pan over 4 Preheat a griller or a grill
cooked, about 2 to 3 minutes pan over medium heat. Brush 1 minute per side.
medium heat. Brush skewers per side. 5 Garnish Thai beef skewers
with oil then grill until cooked, chicken with oil then grill until
5 Serve shrimp skewers with cooked, about 2 to 3 minutes with cilantro, if desired, and
about 2 to 3 minutes per side. mango salsa on the side. serve with grilled leeks and
5*>ViwÃÃiÜiÀÃÌ«v per side.
5 Garnish chicken satay with side salad.
noodles. Garnish with basil and
chilies. Serve with sweet chili cilantro, if desired. Serve with
sauce on the side. side salad and steamed rice.
STICK
’EM UP! Vietnamese
MAKE STANDOUT
SKEWERS BY Grilled
FOLLOWING THESE TIPS: Fish
Skewers
PAGE 48
CHOOSE THE
RIGHT SKEWER.
Heavier meats such as
chicken, beef, and pork
require thicker and sturdier
sticks. It’s best to use metal
ones for these, but thick
wooden ones will do, too.
Fish, shrimp, and other
Ãi>v`ÜÜÀwiÜÌ
bamboo or thinner
wooden sticks.
SOAK BEFORE USING.

Immerse your wooden and
bamboo skewers in a bowl
of water for 30 minutes right
before using them. This will
keep them from burning
while you grill.
COAL IS COOL.
Grilling over charcoal will
>`ìÝÌÀ>y>ÛÀÌÞÕÀ
skewers. (Crisp burnt ends
are always welcome!)
Preheat your griller to
medium-high heat before
use. While cooking,
constantly check your coals
to see if they’re too hot or
are already spent. If you
can’t grill over coal, invest
in a thick, heavy-bottomed
grill pan that you can use
indoors, over a stove.
IT’S ALL IN THE CUT.

The size of your meat
chunks plays an important
role in achieving the perfect
skewer. First, choose meat
that has the right amount
of fat so the sticks remain
moist and tender. Second,
make sure the pieces are
the same size so that they
wÃV}>ÌÌiÃ>i
time. Finally, oil your meat
before grilling to keep it
from sticking to the grill.
ADD COLOR
AND TEXTURE.
Don’t be afraid to add
vegetables and fruits to
your skewers. Try eggplant,
whole chilies, and zucchini;
watermelon, peaches,
and lemon wedges.
Mushrooms and tofu are
great additions, too. Just
remember that fruits and
vegetables cook more
quickly than meat, so place
them at the skewers’ ends,
where they’re exposed to
the least amount of heat.

Moroccan
Beef Skewers
These meaty logs are loaded
YKVJƃCXQTVJCPMUVQC
spectrum of spices. Pair them
YKVJYCTORKVCCPFCICTNKE
yogurt sauce.
5GTXGU 4
Prep Time 8 minutes,
plus marinating time
%QQMKPI6KOG6 to 8 minutes
¼ cup olive oil

3 tablespoons chopped
white onions
1 tablespoon chopped parsley
½ teaspoon ground cayenne
½ teaspoon ground cinnamon
1 teaspoon ground paprika
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
salt and pepper
1 cup quartered red onions
1 cup quartered tomatoes
FOR THE TOMATO AND

BELL PEPPER SALAD
1½ cups sliced tomatoes
1 cup sliced red bell peppers
¦|8 cup sliced red onions
2 teaspoons chopped parsley
3 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper
1 Preheat oven to 350ºF. Switch

to broiler option if available, or
place rack on the topmost rung.
Grease a baking sheet with oil. 4 Place beef skewers on
2 Combine beef, onions, parsley, baking sheet then brush with oil.
and spices in a bowl; mix well. Broil in the preheated oven for
Season with salt and pepper. 6 to 8 minutes or until cooked.
Allow to rest for 10 minutes. (Alternatively, you can grill
3 Thread an onion quarter onto the skewers on a grill pan or a
each metal skewer or thick charcoal grill.)
barbecue stick. Take about 5 Make the tomato and bell
½-cup portions of the beef pepper salad: Toss all ingredients
mixture and shape into logs. together. Set aside.
Skewer logs with barbecue sticks 6 Garnish skewers with parsley,
and reshape. Thread a tomato if desired. Serve tomato and bell
quarter on each end. pepper salad on the side.

ÛÌiÞÕÀvÀi`ÃÛiÀvÀ>iÝV>Ã«Ài`wiÃÌ>°-iÀÛiÕ«ÌiÃi
Ì>ÃÌÞÌ>VÃvÀ>ÌÀÕÞÌiÀÀwV«>ÀÌÞt
Chicken Photography by Aldwin Aspillera

Teriyaki Recipes and Styling by
°
ÀÕâ
Tacos
Tacos
Shrimp
al Pastor
Ceviche Tacos

Shrimp Tacos 4 Heat oil in a medium grill pan Baja-style
Ceviche tacos al Pastor over medium-high heat until
smoking. Grill pork for 7 to ȱVh tacoV
8 minutes per side, or until
1 kilo small shrimp, peeled FOR THE PINEAPPLE SALSA cooked through and charred FOR THE SAUCE
and deveined 2 tablespoons vegetable oil around the edges. Cut pork into Ô|³ cup sour cream
zest and juice from 6 limes 2 cups fresh pineapple chunks ¼-inch-thick pieces. ¦|³ cup mayonnaise
2 small white onions, ½ cup roughly chopped 5 Place about ¼ cup grilled zest and juice from 1 lime
V««i`wiÞ fresh mint «À>ÌÀÌ>°/«ÜÌ£Ì 1 tablespoon hot sauce
½ cup cilantro (wansoy), ½ cup roughly chopped 2 tablespoons pineapple salsa. £Ì>LiÃ«wiÞV««i`
chopped roughly, plus more cilantro (wansoy) Serve warm. Serves 4 to 8. cilantro (wansoy)
to garnish 1 medium white onion, salt and pepper
1 tablespoon tomato ketchup chopped roughly
1 teaspoon hot sauce zest and juice from 1 lime £VÕ«>«ÕÀ«ÃiyÕÀ
1 tablespoon extra virgin salt Chicken 1 cup ice-cold soda water
olive oil
FOR THE SPICE MIX
Teriyaki 1 tablespoon vodka (optional)
1½ teaspoons sea salt
ÈÌnÃ>yÕÀ 1 teaspoon cayenne pepper TacRV £ÜÌiwÃwiÌÃÜi
used cream dory), sliced into
tortillas, warmed 2 tablespoons hot paprika 2-inch-wide pieces
7 cloves garlic, crushed FOR THE CHICKEN TERIYAKI 1 teaspoon chili powder
1 Mix shrimp, lime zest and and peeled 1 kilo skinless, boneless ½ teaspoon cumin
juice, onions, cilantro, ketchup, ¾ cup distilled white vinegar chicken thighs vegetable oil, to deep-fry
hot sauce, olive oil, and sea salt 1 medium white onion, ½ cup store-bought teriyaki ÈÌnÃ>yÕÀ
until well combined. Cover and chopped roughly marinade (we used Kikkoman) tortillas, warmed
refrigerate for 15 to 20 minutes. 1 cup unsweetened 1 thumb-sized piece ginger, 1 head cabbage,
2 *>ViViÛViÜ>ÀyÕÀ pineapple juice peeled and sliced thinly ÃÀi`ì`wiÞ
ÌÀÌ>Ã°/«ÜÌÀiV>ÌÀ] 1 clove 3 cloves garlic, crushed
if desired. Serves 4 to 8. 1 bay leaf and peeled 1 Make the sauce: Mix all
1 teaspoon coriander seeds 1 teaspoon sesame oil ingredients until well combined.
1 teaspoon ground cumin 2 tablespoons brown sugar Season to taste with salt and
1 teaspoon ground oregano vegetable oil pepper. Set aside.
½ teaspoon 2ÝyÕÀ]Ã`>Ü>ÌiÀ]>`
black peppercorns FOR THE SPICY MAYO SLAW vodka in a medium bowl until
Baja-style 1½ tablespoons sea salt ¾ cup Japanese mayonnaise thick and smooth. Season with
Fish Tacos 2 tablespoons annatto ½ cup rice wine vinegar salt and pepper. Set aside.
seeds (atsuete) 1 teaspoon sesame oil 3-i>ÃwÃÜÌV«ÜìÀ]
2 tablespoons Sriracha cumin, salt, and pepper.
1 kilo pork shoulder (kasim), 1 head cabbage, Set aside.
cut into ¾-inch slices shaved thinly 4 Heat 3 inches vegetable oil
1 tablespoon vegetable oil in a large, heavy-bottomed pot
ÈÌnÃ>yÕÀ ÈÌnÃ>yÕÀ until temperature reads 350°F on
tortillas, warmed tortillas, warmed >ìi«vÀÞÌiÀiÌiÀ°«wÃ
in batter, allowing excess to drip
1 Make the pineapple salsa: 1 Make the chicken teriyaki: vv°ÀÞwÃÌvÀ
Heat oil in a medium grill pan Mix all ingredients except oil 4 to 6 minutes or until golden
over medium-high heat. Grill until well combined. Cover and brown and crispy. Drain on
pineapple for 3 to 4 minutes per refrigerate for 4 hours or up paper towels.
side or until caramelized on both to overnight. 5*>ViwÃ>ÌÀÌ>°/«ÜÌ
sides. Allow to cool then chop 2 Heat oil in a medium grill pan 1 to 2 tablespoons sauce and a
into ½-inch pieces. Mix grilled over medium-high heat. Grill handful of cabbage. Serve warm.
pineapple, mint, cilantro, onion, chicken for 4 to 6 minutes per Serves 4 to 8.
and lime zest and juice until well side or until charred and cooked
combined. Season with salt. through. Set aside. Keep warm.
2 Make the spice mix: Whiz 3 Make the spicy mayo slaw: Mix
all ingredients in a blender together mayonnaise, vinegar,
until smooth. sesame oil, and Sriracha until
3 Combine spice mix and pork well combined. Add cabbage
until pork is well coated. Cover and toss well.
and refrigerate for 6 hours or up 4 Cut chicken into bite-sized
to overnight. pieces and place about ¼ cup
i>VÌÀÌ>°/«ÜÌÃ«VÞ
slaw. Serve warm. Serves 4 to 8.
A TASTE FOR
ADVENTURE
Let your taste buds lead you to your next destination!
This handy guide will help you discover some of the
tastiest eats from around the world.
Produced by Anna Felipe
Waikiki, the beachfront

neighborhood in Honolulu.
WHEN IN
HAWAII,
INDULGE YOUR
SWEET TOOTH AT:
HAWAII ULULANI’S HAWAIIAN

SHAVE ICE
A throwback to your childhood
`>ÞÃviÞ}y>ÛÀi`Vi
THE ÌÀi>ÌÃ]ÌÃÃ«ÌÃ>ÛiÃÌiVi
ÃwiÞ]ÞÕ½`ÌÞÕÜiÀi
eating ice cream. Try their lilikoi
SWEET (passionfruit) syrup and top it off

with the condensed milk mixture
and haupia (coconut pudding).
LIFE Olowalu Fruit and Juice Stand

www.ululanishawaiian
shaveice.com
3DVWU\FKHIDQG
OLOWALU FRUIT
Yummy columnist AND JUICE STAND
Carmela Villegas- It will remind you of the fruit
stalls along the roads to
Agosta points you />}>ÞÌ>Þ°9ÕÜ½ÌÃÃÌpÌ½Ã
WRWKHVZHHWHVWWUHDWV >`ÌÀÕVÜÌ>ÛiÀÞVÀvÕ
façade. Stop by to check out
DQGIUHVKHVWÀDYRUVRQ ÌivÀiÃV>«À`ÕVipiÃ
WKLVLVODQGSDUDGLVH the size of your hand and fresh
>V>`>>Ã>Ì>ÃÌi>°½Ì
forget to get a fresh smoothie
Leonard's made from a combination of the
Açai bowl malasadas tropical fruits of Hawaii.
Olowalu Juice Stand
on Facebook
LEODA’S KITCHEN
AND PIE SHOP
This restaurant is located right
next to Olowalu Fruit and Juice
Stand, and offers the best
banana pudding pie in Maui.
ÕÌÌiÀÞ]y>ÞVÀÕÃÌÜÌ>
VÀi>Þw}¶9iÃ]«i>Ãit
www.leodas.com
Food trucks along the
North Shore of Oahu Poke bowls
LEONARD’S BAKERY
/iÞÃiÀÛiìVÕÃ
GHOLFLRXVFKRLFHVDQGSURYLGHPRUHD̆RUGDEOHRSWLRQV malasadaspwi``Õ}ÕÌÃ
The best way to describe food in Hawaii is... FRPSDUHGWRWKHUHVWDXUDQWVLQGRZQWRZQ2DKX'RQ¶W introduced to Hawaii by
LW¶VDWUXHPHOWLQJSRWRIÀDYRUV,WKLJKOLJKWVWUDGLWLRQDO PLVVRXWRQWKHJDUOLFVKULPSWUXFNV$QGVLWGRZQDQG the Portuguese plantation
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ÃivÀÛ>>]
LQÀXHQFHVWKDQNVWRWKHPDQ\LPPLJUDQWVZKRPRYHG ULGHWKHELJZDYHVIURP-DQXDU\WR0DUFK chocolate, and haupia (coconut-
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An insider trick I recommend is... JRLQJWRWKH
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First-time visitors will be happy to know... VXSHUPDUNHWVIRUJRRGLQH[SHQVLYHSRNHERZOV7KH
WKDWPDQ\+DZDLLDQGLVKHVDUHTXLWHVLPLODUWR)LOLSLQR sugar, cinnamon sugar, or li hing
YDULHWLHVRI¿VKDYDLODEOHDUHHQGOHVV0DNHDVWRSDW
IRRG7KH\KDYHVZHHWEDUEHFXHVWKHLURZQYHUVLRQRI (plum powder). Eat them
RQHRIWKHIDUPHU¶VPDUNHWVLQ2DKXWRR,W¶VWKHEHVW
kinilawDQGHYHQ3RO\QHVLDQVW\OHlechon7KH\ORYH ÜiÌiÞ½ÀivÀiÃt
SODFHWRPHHWORFDOIDUPHUVDQGVFRUHLQWHUHVWLQJ¿QGV
www.leonardshawaii.com/
PHOTOGRAPHS COURTESY OF WRITERS.
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malasadas
+DZDLL)DUP%XUHDX¶VZHEVLWHwww.hfbf.org/market)
The thing that makes Hawaii’s food scene WRVHHWKHPDUNHWVFKHGXOHV
buzz-worthy is...KRZPDQ\RIWKHUHFHQWIRRG MADRE CHOCOLATE
WUHQGV²WKLQN6SDPVXVKLSRNHERZOVDQGDoDLDQG Get more out of your food trip to Hawaii V>Ìi`ÕÕ½Ã
VPRRWKLHERZOV²FDQWUDFHWKHLUURRWVWREDFNWKHUH by...VLWWLQJGRZQE\WKHEDUDQGFKDWWLQJZLWKWKH Chinatown, this is an award-
,Q+DZDLLWKH\¶UHQRWMXVWIDGVWKH\¶UHSDUWRIWKH EDULVWDVDQGVHUYHUVWRDVNIRUWKHLUUHFRPPHQGDWLRQV winning artisanal bean-to-bar
ORFDOFXLVLQH 7KH\¶OOEHKDSS\WRKHOS\RXDQGPLJKWHYHQVHUYH chocolate shop that also hosts
\RXVRPHWKLQJH[WUDVSHFLDO$OVRNHHSLQPLQGWKDW chocolate-making demos.
A must-try food-related experience on the $PHULFDQSRUWLRQVDUHODUJHVRLI\RX¶UHWUDYHOLQJZLWKD Try their hibiscus chocolate
island is...FKHFNLQJRXWWKHIRRGWUXFNVFHQHDORQJ JURXSLW¶VEHVWWRGLQHIDPLO\VW\OH7KLVZD\\RXJHWWR L>ÀpÌ½Ã`>ÀÜÌyÀ>ÌiÃ°
WKH1RUWK6KRUHRI2DKX7KHVHIRRGWUXFNVR̆HUPDQ\ WU\PRUHLWHPVRQWKHPHQX www.madrechocolate.com

MEXICO CITY WHEN IN
MEXICO CITY,
MAKE A STOP AT
BEST BITES
THESE RESTAURANTS:
TAQUERIA EL TURIX
Preview features and copy editor and La Chinesca co-owner I thoroughly enjoyed
their cochinita pibil taco:
Jae de Veyra Pickrell gives a rundown of must-eats in this bustling city. Slow-roasted pulled pork
marinated in Seville oranges
and achiote, a corn tortilla
dipped in meaty juices, and
a sharp smothering of red
From street-food stalls onions. El Turix is located
that specialize in only in the upscale Polanco
one kind of taco to some neighborhood, but draws in
of the World’s 50 Best its crowd from all over.
restaurants, Mexico City—or
DF (short for Distrito Federal), as
it’s known to locals—will give you EL HIDALGUENSE
plenty to explore. Food tours are a A meal here should make it
no-brainer way to acquaint yourself to your itinerary. Their lamb
with DF. Taco crawls and market barbacoa is imperative: It’s
tours will conveniently introduce wrapped in maguey leaves
you to the breadth of what this city and roasted over an open
KDVWRR̆HUZLWKRXWWKHEXUGHQRI y>iÌiÜiÀ½ÃÀ>V
hours of research and frantic Google outside of DF, and driven all
Mapping. Club Tengo Hambre the way to the city. Pro tip:
(www.clubtengohambre.com) and Go for breakfast to avoid
Eat Mexico (www.eatmexico.com) lines (they open at 7 a.m.)
R̆HUFXVWRPL]DEOHWRXUVWKDWFDQEH and have the house soup,
planned around what you’re looking made from the juices of the
for. Let the pros introduce you to barbacoa that have seeped
what they think is best across during transport. And order
the city; from there you’ll be plenty of tortillas! Go for the
introduced to the basics, then you El Huequito sesos (brains), too.
can explore further based on what
you’ve discovered.
Before your trip, I suggest you do RESTAURANTE NICOS
your research way ahead of time. Fergus Henderson ate just
There are plenty of online resources a few tables away from
that crack the surface of this food- ours during lunch, and Ruth
obsessed city. Eater and Chowhound Reichl waxed poetic about
are my go-tos. Save everything on the guacamole prepared
Google Maps before you go. “Star” tableside. The chef is a
your destinations so that you can see proponent of the slow-food
where your stops are located, then movement. Save this for a
you can visit clusters in one go. This long, leisurely lunch so you
is especially helpful when planning can methodically go through
your itinerary; and in case your meal Restaurante the extensive menu of
plans fall through when you’re there, Tuna with Nicos's guacamole classic Mexican dishes.
a quick glance can give you backup chili powder
options nearby, stat.
Don’t be afraid to get your hands PUJOL
dirty! Some of the most delicious, that I encountered thrice—raw in Chef Enrique Olvera has
satisfying treats I had in the city a market stall, dusted with chili helped shine the spotlight
LQFOXGHWKHVLPSOHDQGXQD̆HFWHG powder by a street vendor, and on Mexican food again,
tuna tostada from Contramar (which served plain in the dessert course at thanks to his restaurant’s
inspired our tuna tostada at 3XMRODQGDVWUDZEHUU\DQGPH]FDO elegant and cosmopolitan
La Chinesca); al pastor tacos from cocktail from Maximo Bistrot take on local cuisine. Go
El Huequito (it’s all about the (which I’ve recreated many times for the tasting menu and
crunchy bits sliced from the at home). don’t miss out on the much
trompo); campechano tacos with While the capital makes for lauded baby corn with
chicharrón prensado from El a great base while visiting the costeño chile mayonnaise
Jarocho (a salty meat hodgepodge country, the other regions of Mexico and chicatana ant. Another
perfect for taco-loving carnivores); are well worth the detours, too. Am must-try is their famous mole
a blue corn tlacoyo with squash I planning a return trip? Absolutely! Barbacoa from dish, which is composed of
blossoms and quesillo from a ,ZRXOGGH¿QLWHO\ORYHWRUHWXUQWR El Hidalguense two thick ladles of mole—
street vendor outside the Mercado 2D[DFDWRVWRFNXSRQPH]FDODQG one new, the other cooked
Medellín; a sweet and tart fruit other regional treats. Oaxaca alone for a thousand days.
called tuna (green prickly pear) deserves another feature!

Raohe Street
Night Market
WHEN
IN TAIPEI,
EAT AT THESE
TOP SPOTS:
DA WAN
This is one of the best
yakiniku joints I’ve been
to! They know their meat
really well and can cook it
to perfection. Order the
A11 steak: Cooked over
charcoal three times,
the result is a perfect
medium-rare with the fat
beautifully rendered.
ADDICTION AQUATIC
DEVELOPMENT
/ÃwÃ>ÀiÌÃÃi>v`
paradise in the heart of
Taipei. The grocery section
TAIPEI offers fresh sushi and
bento boxes, while the
restaurant rows are lined
EAT YOUR WAY

with sushi bars, seafood
spots, hot-pot joints, and
charcoal-grill restaurants
AROUND THE CITY

that serve a variety of
seafood and meat cooked
on the spot.
Eliza Antonino, founding and managing partner of The Moment Group,

RAOHE STREET
which runs Din Tai Fung, 8 Cuts, and more, lists everything you need to try NIGHT MARKET
in Taiwan’s capital. If you have time to visit
just one night market,
make it this one. Come
What makes Taipei an that grows some of the best produce out Shoraku and order their Fugu with an empty stomach—
aw esome food destination? in the world. Most of the restaurants 6KLUDNR)XJXLVSX̆HU¿VKZKLOH you’ll want to try all the
From quick bites at street-side stalls are staunch advocates of using fresh shirako is, well, I’ll just let you google food stalls here! Aside
to hours-long dinners at chef’s tables, local ingredients. it. Served aburi-style, the dish has a from the pepper pork
and everything in between, there’s QLFHJULOOHGÀDYRUWKDWJLYHVZD\WR buns, my favorites are
something in Taipei for visitors who What must-eat dish should creamy, buttery, and melt-in-your- the torched beef cubes,
travel to eat. You don’t need to break be part of your food trip? mouth goodness. takoyaki, grilled Taiwanese
the bank to eat well here. The night Xiao Long Bao! Din Tai Fung (said to sausage, and fried milk.
markets will give you a taste of the be the birthplace of the world’s best What's your favorite find
city’s famed street eats. Ready to soup dumplings) is the top place to from the night market?
splurge? Taipei is also home to a JHW\RXU¿OO²WKHIRRGTXDOLW\ Try the pepper pork bun at the Raohe MALA YUANYANG
number of high-end establishments is consistent and the service is 6WUHHW1LJKW0DUNHW²FULVS\DQG HOTPOT
that have landed on the list of Asia’s impeccable. I suggest you head to the FKHZ\RQWKHRXWVLGHDQG¿OOHGZLWK The best hot-pot buffet
best restaurants. ÀDJVKLSEUDQFKLQ7DLSHLRUWRWKH tender, juicy meat. It’s an irresistible I have ever tried! The
Xinyi branch, the original store where treat that locals line up for. choices for seafood,
What’s the one food trend it all started. hot-pot balls, meats,
that’s w orth trying there? What's the best food gift to vegetables, and noodles
The farm-to-table concept is best Any insider tips? bring home? Look for mullet roe or are generous. The buffet
experienced in Taiwan. The country Taiwan is said to have the best bottarga at the airport. The smoky, even offers draft beer and
is blessed with rich and fertile land, Japanese restaurants outside of Japan, HDUWK\DQGVDOW\ÀDYRURIWKHVH¿VK Häagen-Dazs ice cream. A
clean water, and a productive climate and I couldn’t agree more! Check eggs goes so well with steamed rice. meal here is best enjoyed
with a large group.
ICE MONSTER
This is my go-to for the
best shaved-ice treat.
>ìÜÌ>ÀÌwV>
ingredients, the dessert
y>ÛÀÃ>ÀiÃ«Ì]Üi
the consistency is so soft
and creamy. It’s like
biting into a cloud!
A11 Steak Takoyaki Meat skewers Xiao Long Bao

What makes Istanbul How w ould you describe
a food destination the food scene there?
to add to your bucket list? You will be spoiled for choice in
They have sophisticated, creative Istanbul, especially when you
chefs who push the boundaries start sampling regional Turkish
of Turkish cuisine. Mikla (www. cuisine. There’s so much food and
miklarestaurant.com), Turkey’s not enough time! I was there three
highest rated restaurant (number times last year, and was not able to
51 on the World’s Best list), eat my way through my list. There’s
helmed by Turkish-Finnish chef a strong café and tea culture, and
Mehmet Gürs, is reinventing the people enjoy dining out. They take
Anatolian kitchen. More satisfying full advantage of the Bosphorus
for me, though, are spots along view, and there are many rooftop
small streets and narrow alleys, bars and restaurants.
which serve home-cooked meals
featuring recipes that have been What’s the one food-
handed down from generation to related experience you
generation. Istanbul is a street-food shouldn’t miss out on?
SDUDGLVHDQG\RXFDQHDW\RXU¿OO Brunch! Try Van Khavalti
from food carts to markets to little Evi (www.facebook.com/
storefronts. Culinary Backstreets VanKahvalti), which serves up
(www.culinarybackstreets.com) breakfast, Kurdish-style: kavut
has catalogued and collected the ZKHDWÀRXUZLWKKRQH\DQG
stories of these unsung cooks, walnuts), jaji (yogurt and cottage-
designating “Culinary Backstreets cheese spread), cheese (feta,
ISTANBUL Superhero” to those with the most
fanatical following. You can try
herbed, braided), toasted gozleme
FUHSHV¿OOHGZLWKFKHHVHRUPHDW
these bites via a food tour from kaymak (clotted cream), menemen
Istanbul Eats (www.istanbuleats.
WORTH
(scrambled eggs with tomatoes or
com), which will give you an suçuk or sausage), butter, jams,
overview of how Istanbulites eat. olives, tomatoes, cucumbers,
EVERY
and bread.
What’s the best w ay to

VISIT make the most out of a
food trip to Istanbul?
Keep an open mind because
Writer Pauline Suaco Juan 7XUNLVKFXLVLQHXVHVDORWRIR̆DO
spices, and unfamiliar ingredients.
tells us why she can’t get Also, Turkish vendors can be quite
pushy. Don’t be pressured into
enough of the Turkish capital. buying, especially in the Spice
Bazaar, where Turkish Delight is
sold by weight and not by piece—be
careful with the nutty ones; they’re
much heavier! If you’re there with
a tour group, opt to come back
at a later time, preferably in the
afternoon when the tours are done.
View of the Galata

Tower from the ferry
WHEN IN
TURKEY,
$4+0)*1/'6*'5'
FOOD GIFTS:
TURKISH DELIGHT
(41/|Ĵ'-'4%+
%#('4'41. (www.
sekercicafererol.com).
$#-.#8#(41/
Turkish Delight at -#4#-²;)¸..¸1).7
the Spice Market (www.karakoygulluoglu.
com), widely touted as
the best in the city. With
only one shop, they retain
the original family recipe.
Sahlep They package the dessert
especially for travel. I’m
a purist; I love the classic
pistachio. My kids, however,
can’t get enough of the
chocolate-dipped ones.
911&41#56'&
Honeycomb, %1((''$'#05
kaymak, and simit Pickle juice (41/-747-#*8'%+
074+612.#4 (www.
kurukahvecinuritoplar.com).
4#-+]Ìi>Ãiy>ÛÀi`
liquor that is the national
drink of Turkey. Try
Beylerbeyi, which is
triple distilled.
Tea time at 52+%'5 like smoky isot

Karaköy Güllüoglu «i««iÀy>iÃ]ÌiÃi
black or pink peppercorns,
Street-side kokoreç fragrant cumin, piquant
>À>Ã«i««iÀy>iÃ]
and tangy sumac. I also
stock up on rose tea, dried
chamomile, cinnamon
sticks, star anise, and
The best things to eat in Istanbul are: cardamom pods.
0765#0&&4+'&(47+65
FROM KOZ in the Kadikoy
Kaymak, which is normally eaten TXLFN¿[WU\WKHSLVWDFKLRÀDYRU ,úNHPEHPDGHZLWKWULSHDQG market. Try the pistachios,
during breakfast and made fresh in Mado. kellepaça (made with lamb almonds, walnuts,
daily. It is Turkish clotted cream KHDGDQGIHHWZKLFKDUHERWK hazelnuts, and unsulphured
PDGHE\VNLPPLQJWKHFUHDPR̆ SahlepDKRWGULQNVHUYHGRQO\ FRQVLGHUHGKDQJRYHUIRRG7KH\ `Ài`>«ÀVÌÃ>`w}Ã°
ERLOHGZDWHUEX̆DORPLON, during the winter. Originating in DUHVRXSVXVXDOO\RUGHUHGDIWHUD
couldn’t get enough of it—on the Ottoman court, it is made with QLJKWRISDUW\LQJLQWKHZHHKRXUV
strawberries, or on the traditional orchid roots, dusted with cinnamon, of the morning. 6'#5'65#0&*#0&
twisted bread called simit, or DQGWDVWHVOLNHYLVFRXVDOPRQGPLON FORGED SKEWERS
drizzled with honeycomb. Balik-ekmekJULOOHG¿VKXVXDOO\ for home grillers from
Kokoreç. It is made of roasted- PDFNHUHOVDQGZLFKHV7KH\¶UH Kutucular Caddesi, right on
Dondurma, traditional Turkish RQDVSLWODPELQWHVWLQHVWKDWDUH VHUYHGRQERDWVRQWKH*ROGHQ the outskirts of the spice
ice cream made with orchid tubers ZUDSSHGDURXQGODPEVZHHWEUHDGV Horn. Try one before boarding market. They make for
called sahlep, which makes it ,WLVWKHQFKRSSHGDQGJULOOHGZLWK a ferry in Eminönü and wash it pretty gifts, and are sold
extra thick. Make it your mission WRPDWRHVDQGVSLFHVDQGHDWHQDV down with salgamDSLFNOHMXLFH at more reasonable prices
to seek out artisanal ones. For a a sandwich. PDGHIURPFDUURWVDQGWXUQLSV than in the Grand Bazaar.

WHEN IN LA,
LOS ANGELES DINE IN:
GJELINA
DIVERSE
It’s the epitome of
California cool—from the
ambience right down to
AND
the food. With everything
vÀÛLÀ>Ì>`y>ÛÀvÕ
vegetable dishes to hefty
EXCITING Huckleberry
pizzas, every meal is always
Ã«iVÌ>VÕ>À°½ÌÌ
ÌÜVi>LÕÌ}iÌÌ}>Ã«Ì
Doughnut >ÌÌiVÕ>Ì>Li\/i
Get to know Southern «>ViÃ>Ü>ÞÃ«>Vi`t
California’s vibrant
food scene with writer SQIRL
Regine Rafael’s top tips. vÀÌiÀÕLµÕÌÕÃ
brioche toast topped with
>Õ`vÀVÌÌ>>`
jam. Categorized as “new

>vÀ>V}]»Ìi
VivÃiÀi«>Þ>ÀÕ`
ÜÌÌiVµÕiÃi
fermentation, dehydration,
«V}]>`«ÀiÃiÀÛ}]
Al Pastor Tacos ÀiÃÕÌ}y>ÛÀÃ>`
ÌiÝÌÕÀiÃÌ>Ì>Ài
VÀi`LÞÕµÕi°
The LA food scene isn’t TROIS FAMILIA

Located in a nondescript
complete without...specialty strip mall in hip
FR̆HH7KHUHDUHQRWDEOHFR̆HH
Egg Slut i}LÀ`-ÛiÀ>i]
shops everywhere: Blue Bottle,
ÌÃÌiLÀÕVÃ«ÌÞÕ
Intelligentsia, Two Guns Espresso,
iÛiÀÌÕ}ÌÞÕiiì`°
*R*HW¶(P7LJHUDQG* %&R̆HH
/iÃÕÀ«ÀÃ}>ÀÀ>}i
just to name a few. Stop by for a
of Mexican and French
LA is a food destination delicious pour over and bring
y>ÛÀÃ>VÌÕ>ÞÜÀÃ]>`
worth visiting because...of Avocado KRPHDIHZEDJVRIKDUGWR¿QG
toast this spot is one of the best
its diversity. You won’t run out of FR̆HHEHDQV
interpretations of today’s
options for authentic global food exciting LA food scene.
(think Asian, African, European, Make a stop at... Little Tokyo
and South American) and for casual A great way to spend a and the Arts District, both in
FKHDSHDWVWKDWDUHWRWDOÀDYRU weekend in LA is...visiting downtown LA. Go to Little Tokyo NIGHT + MARKET SONG
bombs. The next best thing it has a farmer’s market. There’s one for some of the best Japanese /Ã isn’ÌÞÕÀÀÕvÌi
going for it is easy access to stellar in almost every neighborhood restaurants all tucked away in a />ÀiÃÌ>ÕÀ>Ì°/i
ingredients—California cuisine uses and they’re the best sources of quaint strip. The Arts District is «>ViÃLÕÀÃÌ}ÜÌ
fresh local produce that’s abundant local produce and artisanal eats. home to cozy spots like plant- V>À>VÌiÀÆÌiÀv`]vÕ
all year round. Plus, there are many Smorgasburg LA, in particular, based restaurant Café Gratitude, >ÕÌiÌVÞiÌ«>ÞvÕ°ÃìÀ
innovative chefs who are willing to is a weekly Sunday market that local bakery Breadlounge, and Ì«\"ÀìÀÌivvÌiiÕ
take risks and often succeed! happens in downtown LA and is Italian gem Bestia. It has an Ài`
Vi->`ÜVp
the ultimate foodie heaven. There, amazing craft-beer scene, too, ivÌiLiÃÌƂt
Don’t leave this city you’ll discover exciting new food with must-try spots like Angel
purveyors who showcase their City Brewery and Mumford
without trying...the Egg Slut talent before putting up a brick- Brewing Company.
from Grand Central Market FATHER’S OFFICE
and-mortar.
(because who doesn’t love a good /ÃVVÀiÃÌ>ÕÀ>Ì>Ã
egg sandwich?), the Huckleberry Make the most out of your Lii>ÀÕ`ÃViÌi
Doughnut at Sidecar Doughnuts You’ll get the best street- LA food trip by...creating 1950s, and is still one of
(when eaten fresh, it’s absolutely side eats from...the food trucks your itinerary per neighborhood. ÌiLiÃÌ«>ViÃvÀ}ÕÀiÌ
mind-blowing!), Al Pastor Tacos that are everywhere! Some of the While getting around in LA can be LÕÀ}iÀÃ°*>ÀÞÕÀÃ>`ÜV
from El Flaming Taco Truck (you best are Kogi BBQ, The Grilled challenging without a car, there are ÜÌivÌiÀÕiÀÕÃ
can’t go to LA and not eat tacos— Cheese Truck, Coolhaus Ice Cream, other ways to see the city. Take the beers on tap (they have
they’re some of the tastiest, most Lobsta Truck, and Amazebowls. metro, which stops by major cities >>â}ÃÕÀÛ>ÀiÌiÃÌ>Ì
authentic tacos in the US), and Follow them on Twitter all over Los Angeles, or whip out are so refreshing), and
Indian and Pakistani food from Al or check out their websites for your trusty Uber app because there ÞÕ½Ài}ìt
Noor (the best garlic naan). more information. is no shortage of rides in LA.

AMSTERDAM
WHEN IN
DUTCH DISCOVERIES AMSTERDAM,
GET YOUR FILL
OF DUTCH FOOD
Esquiremag.ph managing editor Sasha Lim Uy Mariposa and her husband RIGHT HERE:
VKDUHWKHLUIDYRULWH¿QGVLQWKLVXQGHUUDWHGIRRGORYLQJFLW\
PLUK
This café-deli serves
breakfast, pastries, and
No one ever talks about Dutch food, impressive. (Check out our list of top food places to try
health food. They make
especially compared to nearby Italy, Germany, and in the city on the right.) Outside of Amsterdam, make
Belgium. But the Netherlands is a melting pot of sure to eat in Boerderij Meerzicht on Amstelveen, which everything from scratch,
FXOWXUHVDQG\RX¶OOVHHDZKROHORWRIIRUHLJQLQÀXHQFHLQ is right beside Amsterdam. Amstelveen is full of busy with one man manning the
their cuisine. tourist spots, but Boerderij Meerzicht is a place beloved kitchen. The croissants with
Did you know that Heineken, the second biggest by Dutch families. The specialty is traditional Dutch homemade strawberry
beer company in the world, is Dutch? According to our SDQFDNHVZKLFKDUHDIDUFU\IURPWKHÀX̆\ÀDSMDFNV jam are crisp and lighter-
Dutch friends, they drink even more than the Germans we’re used to. They look more like frittatas with the than-air; the eggs
do! Plus, of course, a trip to Amsterdam is a must for toppings embedded in the batter during the cooking Benedict are textbook.
cheese lovers—cheese is what they’re known for. Gouda, process. They’re heavy on the add-ons, too. www.pluk-amsterdam.com
the traditional Dutch cheese, is a must-try. You’ll see all 2XUSDQFDNHVZHUH¿OOHGZLWKEDFRQIURPWKH
kinds of cheese here, and there are so many museums ¿UVWELWHWRWKHODVW
dedicated to it. We went to two in Amsterdam alone and 3R̆HUWMHV0RELOH+DDNLVD'XWFKSDQFDNHVWDOOLQ MOOK
another two in Volendam. They have goat, sheep, pesto, Volendam, a famous tourist spot along the sea, which This is a popular all-
chili, young, aged, smoked—you name it, they’ve got is on the perimeter of Amsterdam. Its owner, Thijs day breakfast place that
it! We were also surprised to see so many doner kebab +DDNPDQZRQWKH)DYRULWH:D̈HFRQWHVWDW specializes in pancakes.
restaurants and they’re all amazing—adjusted to be mild +RUHFDYDDQDQQXDO'XWFKWUDGHIDLU*HWDZD̈H Theirs have a deeper,
to cater to the heat-averse Dutch. (they’re better than the baby pancakes) and have it with ÀiÃ>ÛÀÞy>ÛÀÌ>
When you’re in the Netherlands, don’t forget to lots of powdered sugar. what Pinoys are used to.
visit their grocery stores. They’re big on fresh food, so Our last piece of advice? Walk! Amsterdam is a The toppings range from
everything is absolutely stunning. The bigger groceries walking and biking city. The roads are narrow and the sweet Nutella and banana,
HYHQKDYHWKHLURZQEDNHULHVWKDWR̆HUDPD]LQJIUHVK parking crowded, so you’ll get to make the most of your to lox with cream cheese
bread and croissants. Our favorite is Albert Heijn on trip on foot—that’s how you’ll discover the precious and capers.
Albert Cuypstraat. alleys and markets. www.facebook.com/
If you want to try a variety of food but have a tight mookpancakes
budget (a meal in a restaurant can set you back
15 euros), go to the markets where you can have a
number of small meals for about 3 euros each. Apart DE FOODHALLEN
from that, you have the usual caféVDQGFR̆HHVKRSV This was our favorite! This
The general vibe in Amsterdam is relaxed, but large, high-ceilinged food
that doesn’t mean that their restaurant scene isn’t hall sits in one of the spaces
in a former warehouse. It
offers a wide range of food,
not necessarily Dutch, but all
very good. Standouts for us
were The Butcher (which sells
amazing burgers) and the
`>Ã«ÌÜVÃ>ÌÃwi`
our Asian-food cravings).
Amstelveen www.foodhallen.nl
ALBERT CUYP MARKET

In operation since 1906, it’s
the biggest street market in
Amsterdam. They sell mostly
VÌiÃ]LÕÌÞÕ½w`v`
there, too, like chicken,
Ü>vyiÃ]>ìÛilumpia!
www.albertcuyp-markt.
amsterdam
Dutch pancake from Pancakes Vegetarian meal at 7>vyivÀ*vviÀÌiÃ

Boerderij Meerzicht from Mook De Foodhallen Mobile Haak FIDELIO
This fancy restaurant
serves bistro staples done
exceptionally well. We tried
the steak and it was
perfectly medium-rare.
ÜÜÜ°V>viÀiÃÌ>ÕÀ>Ìwì°
In celebration of Mother’s Day, some of our food-
loving friends reminisce on the treasured life
lessons and kitchen wisdom their moms generously
passed on to them. Here, they tell us just how love
and happiness can be shared through good food.
LESSONS
FROM
MOM
PHOTOS COURTESY OF WRITERS.
PRODUCED BY Anna Felipe

Trina’s childhood
playground—her
lola’s commissary—
Ü>ÃÜiÀiÃiwÀÃÌ
i>Ài`Ì>i
emapanadas.
Insets: Trina’s
}À>`«>ÀiÌÃ]
ÕVi]>`>ÕÌ
ÛÃÌ}Ìi,i`
,LLLÀ>V
7iÃÌ
Û>]

>vÀ>£nÈ°
When Trina was
ÕÃÌ>Þi>À`] Heirloom recipes
her mom and
}À>`ÌiÀ and great memories
ÃÌ>ÀÌi`Ãi} by Trina Tiutan Cancio
VVi Owner, Mama Empanada
empanadas; years
>ÌiÀ]ÌiiÀ
recipe was passed
I
ÌiÀ°
n 1978, my mom and her sister started baking cakes when
they were both pregnant with me and my cousin. They sold
their baked goods in my lola’s stall—a small space in Timog
ZKHUHVKHR̆HUHGKHUKRPHPDGHputo and kutsinta. I can
trace my earliest memories of our family food business to when I
ZDVDURXQG¿YH\HDUVROG,UHPHPEHUZDWFKLQJP\IDPLO\ZRUN
ORQJKRXUVGXULQJWKHKROLGD\V(YHU\WKLQJZDVGRQHLQP\lola’s
NLWFKHQDQGKHUGULYHZD\ZDVOLQHGZLWKWDEOHVSLOHGKLJKZLWK
pastry boxes as they tied red ribbons around each one until well
SDVWPLGQLJKW(YHQWXDOO\P\SOD\JURXQG²WKHFRPPLVVDU\²ZDV
built across the street where my lola’s house is in Maria Clara,
Quezon City. I would spend countless hours there, getting my
hands dirty playing with dough and trying to ice cakes.
As I grew older, I became more immersed in decorating cakes,
making empanadas, and packing boxes. I actually didn’t know
ZKDWKDSSHQHGWRWKHFDNHVDIWHUZHDVVHPEOHGWKHPWRPHLWZDV
just fun play. Being in the commissary also meant spending quality
time with my mom. Throughout my childhood and teenage years,
I saw the business grow from a small mom-and-pop operation to
what later became Red Ribbon, the iconic family-run bakeshop
chain. By the time we opened in the US, I was old enough to spend
my summer breaks there selling pastries at the stores.
My mom and grandmother are two of the strongest, wisest
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entrepreneurs make them my heroes. Their humble beginnings and
the many challenges they faced along the way continue to inspire
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WKDWSUHVHUYLQJKDUPRQ\LVWKHNH\WRUXQQLQJDVXFFHVVIXOIDPLO\
business. I am grateful for their constant reminders to choose a
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lifelong partner. Through their example, I also learned that in
WLPHVRIFULVLVDQGVHOIGRXEW,FDQDOZD\VWXUQWRSUD\HUWR¿QG
peace and stability.
Now as I build Mama Empanada with the same recipe passed on
to me by my mom and lola,¿QGP\VHOIWHDFKLQJWKHVDPHYDOXHV
WRP\FKLOGUHQDQGZDQWLQJWKHPWRKDYHWKHVDPHH[SHULHQFHV
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a rolling pin brings me a special kind of joy. Nothing’s quite as
rewarding as hearing the kids say that they see how hard I work in
the kitchen. As the saying goes, experience is one of life’s greatest
teachers. I hope that exposing my son and daughters to the work
,GRZLOODOVRKDYHDVSURIRXQGDQLPSDFWRQWKHPDVVHHLQJP\
mom and lola work hard had on me. Ultimately, I hope we build
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women in my life.
I
am zealous about food, a quality I attribute <RXFRXOGVD\WKDWJRRGHDWLQJUXQVLQWKH
to my mom, because she was the one who IDPLO\0RP¶VPRPP\lola) raised her own
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raised me and my two sisters on an international ZRXOGFRPHKRPHVKHZRXOGEULQJIRRGWKDWZDV
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ZRQGHUDQGDSSUHFLDWLRQ7KHGLVKHV,UHPHPEHU 7KDLODQG0\lola educated my mom on how
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sukiyaki, fondue (cheese, meat, and chocolate!), H[FHSWLRQDOO\UH¿QHGDQGVHQVLWLYHSDODWHZKLFK
WDFRVVKHSKHUG¶VSLHODUJHDVDSODWHSDQFDNHV VKHKDVSDVVHGGRZQWRPHDQGP\VLVWHUV
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DQ\WKLQJWKDWFDPHRXWRIDER[RUFDQ0RPDQG ,GLGQ¶WKDYHDQ\UHDVRQWROHDUQKRZWRFRRN
3DSDHQFRXUDJHGWKHLUIRRGORYLQJFKLOGUHQ¶V %XWRQFHZKHQ,ZDVVKHWDXJKWPHKRZWR
LQWHUHVWVWKURXJKWZLFH\HDUO\WUDYHOVDQGWKH\ PDNHFKHHVHFDNHDVLPSOHQREDNHUHFLSHIURP
VSXUUHGXVWREHHDJHUZLWKIRRG+RZPDQ\ WKHEDFNRIDSDFNRIFUHDPFKHHVH,KHOSHGKHU
SHRSOHGR\RXNQRZFRXQWGXULDQDVWKHLUIDYRULWH VFUDSHFUDFNDQGSRXUWKHLQJUHGLHQWVLQDQG,
Life lessons IUXLWRUFDQDSSUHFLDWHtsokolateQDWLYHKRW

chocolate) with duman\RXQJULFHKDUYHVWHG
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in good taste IURP3DPSDQJD"

$VD&DSDPSDQJDQ0RPKDVDOZD\VNQRZQ
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ZKDWJRRGIRRGLVDOODERXWDQGKRZWRFRRNLW SUHFLVLRQWKRVHTXDOLWLHVSOXVWKHDURPDVRI
by Lori Baltazar DQGDVWKHZLIHRIDQH[SDWVKHZDVH[SRVHGWR YDQLOODDQGFUHDPZDIWLQJWKURXJKWKHDLULJQLWHG
Author, Dessert Comes First ZRUOGO\FXLVLQHV0RVWSHRSOHULJKWIXOO\FUHGLW P\OLIHORQJORYHD̆DLUZLWKGHVVHUW
P\PRP¶VFXOLQDU\VNLOOWRKHUKHULWDJH%RUQ 2YHUWKH\HDUV,¶YHWZHDNHGWKDWFKHHVHFDNH
DQGUDLVHGLQ6DQ)HUQDQGR3DPSDQJDP\ UHFLSHWRP\OLNLQJDUHFLSHWKDW¶VQRZ
PRP5RVZLQGD³:LQGD´$JXDV%DXWLVWDVD\V PHPRULDOL]HGLQP\ERRN0RPHYHQWXDOO\
³,JUHZXSLQDQDWPRVSKHUHZKHUHIRRGZDV SDVVHGRQWRPHWKDWYHU\VDPH.LWFKHQ$LGPL[HU
SOHQWLIXO:H&DSDPSDQJDQWDNHSULGHLQWKDW we used (now more than 40 years old and still
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SOHQW\DQGÀDYRUIXO6SDQLVKLQÀXHQFHGIRRG NLWFKHQFRXQWHU
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OHVVRQVRQWRP\RZQGDXJKWHU
Lori’s love affair with dessert started

when her mom taught her how to bake
cheesecake. The same recipe is the basis
of the cheesecakes she makes today.
Insets: This 40-year-old mixer is the very
same tool that Lori’s mom used to teach
iÀÌ>iiÀwÀÃÌViiÃiV>i°À
still uses it to whip up sweet treats. Lori
and her mom, a whiz in the kitchen.
From top:
Enjoying a
seafood feast
at Crab Claw in
Bangkok. A note
Karla sent to her
mom in 1995,
expressing a love
for food early on.
M
y mom and I, we’re a tag team, a eating cereal and milk, I would go for smoked
dynamic duo, partners-in-crime. Her salmon. At school, while all the kids had Spam
friends used to call me her Xerox and hotdogs, I had themed lunches like a
copy. My mom has been running The Japanese meal complete with chopsticks! During
Plaza Catering, our family business, for as long as family dinners in restaurants, I would casually
I can remember, and she single-handedly brought ZDONRYHUIURPWKHNLGV¶WDEOHWRP\PRP¶VVLGH
me up at the same time. She’s a single parent and and she would prepare for me a small plate of
I’m an only child, and it has always been just the interesting things to try. That was more exciting
two of us. to me than fried chicken and rice.
I was one of those kids who grew up in the 0RPDQG,KDYHKDGFRXQWOHVVIRRG
kitchen—in my case, my mom’s commissary. On DGYHQWXUHV²¿QGLQJQHZUHVWDXUDQWVLQ+RQJ
the rare occasions that we would spend time in Kong and feasting on sausages and beer in
our home kitchen, we would bake Bruun Butter Zurich—but the best food memories are the ones
Cake and prune cakes. She would always tell me we made in our home kitchen: like the Sundays
how when she was pregnant with me, she would when my mom and I would make kare-kare
stay up until the wee hours of the morning to for my lolo, the times when I would play in the
¿QLVKEDNLQJFDNHVWRVHOO6KHHYHQWXDOO\UDLVHG kitchen in the middle of the night and ask my
enough money to buy me a crib. At four years old, mom to be my taste tester, and the time Ricky
I was cracking my own eggs and separating the Reyes asked us to host a cooking segment on
yolks from the whites. She would always remind
A rich PHQRWWRRYHUPL[WKHEDWWHUVRWKDW,ZRXOGQ¶W
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incorporate too much air into it. She also had a My mom has opened my palate to a whole
culinary legacy folding technique for mixing the ingredients of
the batter, which she still reminds me to
QHZZRUOGRIÀDYRUVDQGKDVJLYHQPHWKH
opportunity to learn more about food and pursue
by Karla Reyes
practice today. the craft. I not only learn from her; we learn from
%XVLQHVVGHYHORSPHQWPDQDJHU Although she wasn’t as hands on in our home HDFKRWKHUDQGGLVFRYHUQHZWKLQJVWRJHWKHU,
The Plaza kitchen as she was with the business, my mom ZRXOGQ¶WKDYHLWDQ\RWKHUZD\
gifted me with a sophisticated palate at a young 7KLVLVIRU\RX0RP,ORYH\RX+DSS\
DJH$WKRWHOEX̆HWVZKLOHNLGVP\DJHZHUH Mothers’ Day!

RESTAURANTS
Tomatito Holy Smokes Dish
Co-owner
Dani Aliaga
and head chef
Carlos Franco.
AN
(WILLY TRULLAS MORENO). PICTORIAL DIRECTION: ANNA FELIPE.
EXPLOSION
PHOTOGRAPHY: TOTO LABRADOR AND MAJOY SIASON
OF FLAVOR
At Tomatito, chef Willy
Trullas Moreno does away
with geography to focus
on flavor.
REVIEW BY SASHA LIM UY MARIPOSA
www.yummy.ph
67 May 2017
Salmon TNT
A nyone who knows Willy Trullas

Moreno’s story will be impressed.
The jubilant chef makes frequent
visits to Manila, and when you
get the chance to see him, you’ll know
immediately that he’s in charge. Not so
much because he’s wearing the most
flamboyant jacket in the kitchen (he has
nearly every print known to man), but
because his energy steals the show every
time. Abroad, chef Willy had the difficult
task of converting the Chinese—sticklers
for tradition—into Spanish-food lovers. Now
he owns several successful restaurants in
Shanghai and Hong Kong.
But you’ll never know all this if he doesn’t
approach you during your meal at Tomatito
to make sure everything is okay and then
eventually engage you in conversation. What
you do know, however, is the food in front of
you: a beautiful roll of salmon over a puffed
up piece of pastry—you get the familiar flavor
of fish, a light sweetness from the drizzling of Ceviche de Atun
honey then, suddenly, an explosion of heat.
There’s more than just Spanish food
here. The tiradito, Peru’s take on ceviche, of Tomatito, is from Mexico and he brings
is bright and intense, designed to be eaten the flavors of his homeland to the restaurant.
with the tangy sauce for maximum impact. His croquettes, packed with Manchego
IN A NUTSHELL
The mini hamburgers, though cooked Latin- cheese and chorizo, detonate into crunchy,
style according to the menu, are still pretty TOMATITO G/F BGC
spicy, cheesy goodness in your mouth.
Corporate Center,
American in terms of appeal. And the seared You might not have known that chef 11th Avenue Corner
foie gras on toast? There’s no need to explain Willy started serving his Spanish food with 30th Street, Bonifacio
where that dish came from. Carlos Franco, chopsticks, but you do know that he’s Global City, Taguig City
the Lou Diamond Phillips-lookalike head chef all about merging flavors, textures, and (tel. no. 805-7840)
influences—all for the sake of coming up
with something remarkable. MUST-TRIES Salmon TNT
Tomatito is all about the details. From the (P595), Croquetas don
Julio (P375), Tiradito de
indented trays that carry the cheese-stuffed
Pescado Blanco (P295),
air baguettes wrapped with paper-thin Filete con Airbag (P295),
tenderloin steak, to chef Carlos’s playful Paella Valenciana (P795),
dessert with Lego-shaped chocolate, to the Las Locuras de Carlos
flamenco fans that adorn the wallpaper, each (P695)
element adds a richness to the entire dining
experience. And as for the whimsical walls? THUMBS UP Can’t
Well, that’s just chef Willy being fun (the decide what to order?
Go for the chef’s
interiors were designed by his brother Max).
recommended set menu
You don’t need to meet the fun-loving chef for P1,200 per person.
to understand what Tomatito is all about.
This bright red, energetic spot with the loud
flavors and vibrant profiles is all him.
Chef Willy
Trullas Moreno

FIRE AND SMOKE
Holy Smokes serves up bold
smokehouse classics with
the flair and confidence of a
seasoned Texas pit master.
REVIEW BY CHINO L. CRUZ
I f you’re being finicky, the interiors at Holy

Smokes (the hot new spot to smoke meat in
Makati) are a little on the nose.
The walls are plastered with posters of
all things barbecue. The counter, where the food
is served to you cafeteria-style, is decked with
corrugated metal roofing. Above it is a flat screen
showing an endless loop of clips featuring Aaron
Franklin, the man who popularized Texas-style
barbecue. Everything at Holy Smokes is all barbecue,
all the time.
The thing is, if you love barbecue as much as the
people behind Holy Smokes do, you wouldn’t change
a single thing.
Co-owner and brisket mastermind Juano Gutierrez
spent months learning everything he could about
smoking meat. He built Holy Smokes’s impressive Beef Brisket
brick-red smoker from scratch, spent weeks testing
dry-rub recipes, and even went to the US to taste as
much authentic barbecue as he could. Everything
he knows about barbecue, he learned through hours IN A NUTSHELL
and hours of trial and error.
The food at Holy Smokes is testament enough to HOLY SMOKES
the long, slow burn that brought it to life. BARBECUE 5834
The beef brisket is a thing of beauty, a spoon- Matilde Street corner
tender, full-bodied slab of meat rich with the scent of Jacobo Street, Makati
City (mobile no.: Manimal
coal and wood. It is the linchpin of their menu and is Sandwich
featured on a handful of other items like the mighty 0917-5036544)
Manimal Sandwich (brisket and vinegary onions in
MUST TRIES Beef It would be criminal, though, to mention
a brioche bun) and a decidedly more American take Brisket (P270/100g),
on poutine. only the brisket. The succulent smoked
Pork Ribs (P180/100g),
sausage drips with fat, smoke, and vinegar,
Homemade Sausage
(P150), Manimal
and is best eaten with a side of tangy pickled
Sandwich (P350), onions. The pork ribs are just on the right side
Poutine (P270) of tender and are the ideal vehicle for Holy
PICTORIAL DIRECTION: IDGE MENDIOLA.
PHOTOGRAPHY: MIGUEL NACIANCENO.
Smokes’s three barbecue sauces (smoky,

THUMBS UP Nothing sweet, and spicy). The sides are tasty but not
goes well with meat showy (think simple fresh green beans and
quite like a cold beer, egg-y corn pudding), unsurprising given how
so feel free to order
compelling the meat is.
a bottle of ale from
Joe’s Brew, whose HQ
From the very start, Holy Smokes has made
can be found right it clear that it does one thing, and one thing
next door. only: barbecue. It is undeniably a space built
from the ground up by people who want
nothing else but to share the craft that they
love. And sometimes, that’s all you need.

SPECIAL FEATURE
TRY
THESE
Small bites,
TIPS
Complete
big flavor
Make the most out of summer and host a cocktail party!
your
experience
Try this easy antipasto recipe from Alisdair Bletcher,
PAIR YOUR
Executive Chef of Marco Polo Ortigas Manila. HORS D’OEUVRES
WITH GREAT DRINKS.
Take your cue from the
Italians who enjoy aperitivo,
the habit of socializing over
good food and drinks. It’s all
about matching awesome
appetizers like cold cuts,
cheeses, and croquettes with
great wine and cocktails.
DON’T HESITATE
TO MIX AND MATCH.
1ÃiÞÕÀv>ÛÀÌiy>ÛÀÃ
to come up with your own
signature appetizers. Filipino,
Spanish, and Mediterranean
y>ÛÀÃ]vÀiÝ>«i]}
well together.
FIND FRESH INSPIRATION.

Treat yourself to an
unforgettable dining
iÝ«iÀiVi°i>`Ì6Õ½Ã-Þ
Bar and Lounge at Marco
Polo to take part of their
version of the aperitivo.
There, you can indulge in
a well-curated lineup of
appetizers and pre-dinner
drinks—an al fresco rooftop
feast that lets you enjoy a
SMOKED SALMON AND breathtaking view of Manila!
-*
Ƃ/Ƃ -/"1/"- Ƃ!"-Ƃ
"Ƃ 6 ,Ƃ°
HERB CREAM CHEESE ROULADE
Serves 6
Prep Time 30 minutes, plus chilling time 1 Combine cream cheeses, capers,
olives, and pimiento. Season with salt
½ cup Boursin garlic and herb cream and pepper. Roll into a log, then wrap
cheese, at room temperature in plastic wrap to form into an 8-inch
½ cup plain cream cheese, at VÞìÀ°,ivÀ}iÀ>ÌiÕÌwÀ°
room temperature 2 Lay a piece of plastic wrap on a clean
2 tablespoons capers, chopped surface. Arrange salmon in one layer.
2 tablespoons black olives, diced 3 Lay cheese cylinder on top of salmon.
2 tablespoons pimiento, diced Roll into a log, making sure the salmon
salt slices cover the cheese cylinder
ground white pepper completely. Wrap and refrigerate.
300 grams smoked salmon, sliced 4 Unwrap, slice into rounds, and serve.

, -/Ƃ1,Ƃ / 7-]
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Zubuchon
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CHECK ƂÌÞ ÕÀ`>>i`
OUT <ÕLÕV½Ãlechon as
“the best pig ever,” and
every bite of its crackly,
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slathered in siling labuyot®°7iÌiÀ
you opt for original or boneless lechon,
make sure to eat it while it’s steaming
hot—the fresher the better. Throw in
a sizzling platter of squid stuffed with
sisig]<ÕLÕVpancit, and lots of
extra rice if you’re feeling extra hungry.
7>ÃiÛiÀÞÌ}`ÜÜÌ>ÀivÀiÃ}
kamias shake and celebrate the fact
Ì>ÌÞÕ`½Ì>ÛiÌyÞ>ÌiÜ>ÞÌ 148 Yakal corner Talisay Streets, San Antonio,

iLÕvÀ>Ì>ÃÌivivÌiLiÃÌ° Makati City; tel. no.: 800-5706
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Bliss Bowls proves that healthy snacking

PICTORIAL DIRECTION:Ƃ
doesn’t have to be boring. Each smoothie At Osaka Ohsho]ÞÕV>`ÃVÛiÀiÜy>ÛÀÃ

>>`>VvviiÃ«v>ÛÀÌiTim Hortons
bowl is made to order, using carefully and still embrace tradition. Fusion dishes like >Ã«ii`ÌÃwÀÃÌ*««iLÀ>V
]
selected ingredients—and offers a slew ÌiÀ
ÀÞâ>>`>«>iÃi*>i>>Ài and we’re all in for their famous Double-Double
vÕÌÀÌ>LiiwÌÃÌLÌ°
Ãi LÕÀÃÌ}ÜÌy>ÛÀ]Üi«>ÞvÕvviÀ}Ãi (coffee with two sugars and two creams) and
from guilt-free bowls like the Amazing Ìi >V*i««iÀÞÕ`>`>ÌV> ÕÌÌiÀ /LÌÃy>ÛÀi``Õ}ÕÌiÃ®°/ÀÜ
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Dream, and be transported to paradise. V>ÃÃV>«>iÃiv>Ài° Fritter for a hefty, super satisfying breakfast.

Yummy congratulates Cosmopolitan and its squad
of Cosmo Girls as they celebrate 20 years of being
fun, fearless females!
Yummy
Lessons
INGREDIENT SPOTLIGHT Watercress and
Chico Salad
FOR THE DRESSING
Chico ½ cup olive oil

¼ cup malt vinegar
This sweet and succulent 1 tablespoon
tropical fruit is a local ÕÃÌ>À`
favorite with a history 2 tablespoons honey
that dates to as far back salt and freshly ground
as the Spanish era. The black pepper
brown chico fruit might 1 clove garlic, minced
look unassuming, but
what it lacks in pizzazz it 1 large bunch watercress,
more than makes up for washed and dried
y>ÛÀ°Chico (Manilkara 4 to 5 medium ripe chico,
zapota) is also known seeded and sliced
as the sapodilla fruit into eighths
in South and Central 2 small red onions, sliced
America. It has a slightly thinly into half-moons
fuzzy skin and a brown ½ cup toasted
interior. When ripe, the almonds, chopped
vÀÕÌ½ÃyiÃÃÕVÞ]Ã}ÌÞ
grainy, and very sweet, 1 Make the dressing:
with some saying that it Combine all ingredients in a
tastes like brown sugar. >ÀÜÌ>ÃiVÕÀi`°
ÛiÀ
The chico fruit is also and shake vigorously until
an excellent source well combined. Set aside.
of antioxidants and 2 Toss together watercress,
vitamins A and C. chico, onions, and almonds
in a salad bowl. Drizzle with
prepared dressing then toss
to coat. Serve immediately.
RECIPE, TEXT, AND STYLING: CHINO L. CRUZ.
PHOTOGRAPHY: MICHAEL ANGELO CHUA.
www.yummy.ph
73 May 2017
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MAKE «>>ÀÕ`ÕÌLÕÌÌiÀÃV«iÌiÞ
iÌi`°/ÕÀi>ÌÌÜ>`ÃÌ>ÀÌ
BROWN BUTTER ÃÌÀÀ}ÜÌ>Ã«>ÌÕ>°7iLÕÌÌiÀ

Li}ÃÌv>]ViVÌiLÌÌv
Ìi«>>`>iÃÕÀiÌ>ÌÌ}Ã
Brown butter is actually just good old butter with added depth, thanks to LÕÀ}°
ÌÕiÃÌÀÀ}]VV>Ã>Þ
caramelization. It gets its brownness when the milk solids in melted butter ÃVÀ>«}ÌiLÌÌ°ƂÃÃ>Ã
begin to cook and brown over low heat. Unlike traditional butter, brown LÀÜÃ«iVÃLi}ÌvÀÌi
butter has a much deeper, almost nutty taste, hence its French name beurre LÌÌvÌi«>>`ÌiLÕÌÌiÀ
noisette (hazelnut butter). You can use brown butter to make anything that Li}ÃÌÃiÕÌÌÞ]ÀiÛiÌi«>
requires regular butter, both in its melted and solid form. Try the Brown vÀi>Ì°
ÌÕiÃÌÀÀ}ÕÌÌi
Butter Polvoron recipe over on the Yummy.ph YouTube channel! v>>ÃÃÕLÃì`°/À>ÃviÀLÀÜ
LÕÌÌiÀÌ>VÌ>iÀ°
ÕÌÃ`À
ÕÃii`>ÌiÞ>ÃÀiµÕÀi`°
PHOTOGRAPHY: MICHAEL ANGELO CHUA.
Perfecting fried chicken Packing salads to go

FOR THE RECIPES ON PAGE 36 FOR THE RECIPES ON PAGE 42
Ì½ÃÃ«i>ÃV>Lip>Ã}>ÃÞÕ«>Þ>ÌÌiÌÌÌi ->>`Ã>Ài>ÌiÀÀwVV«ÌvÀµÕVÌ>i>Ü>Þ
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TEXT: CHINO L. CRUZ.
VViÃÌ>`>À`ÀÞvÀ>LÕÌÎäÕÌiÃLivÀivÀÞ}° ÌiÞV>}iÌÃ}}Þ«ÀiÌÌÞµÕVÞ°ii«Ì}ÃVi
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LEARN TO...
Clean WHAT TO
DO WITH
and prep YOUR
SHRIMP
shrimps Fresh shrimps
and prawns are
best cooked in
clear soda. Bring
soda to a boil, add
lots of salt, then
add the shrimps.
Once they change
MORE HANDY TIPS color, count to
What you need Invest in a pair of 10 and they’re
fresh shrimps or prawns good kitchen shears
good to go! Make
kitchen shears and a sharp paring
knife with a thin sure to constantly
paring knife
blade. They are the toss them during
best tools to use for cooking so that
What to do cleaning shrimps.
1 Cut and remove anything on all the shrimps are
the shrimp that can harm your Always buy fresh 1 cooked thoroughly.
w}iÀÃiÜÃiÀÃ>`Ã>À« shrimps. Touch the
thorns found on the head. shrimp; it should be
2 If you want the head and tail wÀ]ÌÃ}}Þ
A great sauce
and soft.
intact, cut through the shrimp’s is essential for
back, where the curve is, and Do not overcook your anything boiled.
slowly lead the scissors to the shrimps. Overcooking Here’s the recipe
tail. When near the tail, make them will result in
for my favorite
a cut near the tip to preserve shells that are hard to
peel off. dipping sauce for
this part. To devein the shrimp,
use a paring knife at a 30- to boiled shrimps.
2
45-degree angle to remove the This also pairs well
black vein along the incision. with the classic
PHOTOGRAPHY: ALDWIN ASPILLERA. PICTORIAL DIRECTION: CHINO L. CRUZ.
3 If you want to remove the 4 If you don’t need the head, pinsec frito:
Ãi]«iiÌvvV>ÀivÕÞwÀÃÌ ÃViÌvvwÀÃÌLivÀiìÛi}
before deveining the shrimp. the shrimp; it will be easier Mix ¼ cup
Keep the fat inside the head to insert the knife or kitchen soy sauce,
intact; this is the best part of shears between the shell and 2 tablespoons
the shrimp because it contains the meat to slowly cut through sweet chili sauce,
>Ìvy>ÛÀ° the shell. 2 tablespoons
2 water, ¼ teaspoon
yellow mustard,
2 teaspoons sugar,
ÓÌi>Ã«ÃwiÞ
ABOUT THE COLUMNIST chopped shallots,
Jun Jun de Guzman has been a chef
for more than 20 years and is presently and a bunch of
an instructor at the Center for Asian fresh cilantro
Culinary Studies. In his free time, he does V««i`wiÞ®
consultancy work for resorts, clubs, and
restaurants, and cooks in his sister’s kitchen
a medium bowl.
at least four times a week. Follow him on 3
ÃÌ>}À>>ÌJViwiÃi°

BRAZO DE MERCEDES
Try your hand at making this Pinoy dessert classic.
It’s easier than you think!
This dessert uses only a handful

of ingredients and is really easy to
make! It takes less than an hour to
prep, bake, and assemble this treat.
Here are a few tips to achieve
brazo success: First, use fresh
eggs at room temperature. Second,
when whipping the whites, make
sure the bowl and whisk are
squeaky clean. This will help
give the egg whites volume when
whipped. Next, mix on medium
speed. You will want to turn it up
to high, but believe me, medium
speed will give you the time to
check if your eggs are already at
the soft peak stage.
:KHQPDNLQJWKH¿OOLQJ,OLNHWR
add a little more butter than what’s
VSHFL¿HGLQWKLVUHFLSHWRPDNH
it smell sweet and taste rich. You
can also add lemon or lime rind to
give your brazo a hint of refreshing
FLWUXVÀDYRU,I\RXZDQWWRPDNH
\RXU¿OOLQJVWLFNLHUDQGJRRLHUDGG
a little bit more condensed milk
and cook it a little longer.
If you have any questions,
send me a message at Chef Aileen
A. Anastacio on Facebook or
@aileenanastacio on Instagram.
I’d love to help!
PHOTOGRAPHY: ALDWIN ASPILLERA. STYLING: CHINO L. CRUZ.
Serves 8 to 10 Prep Time 10 minutes Baking Time 20 minutes
ABOUT THE
COLUMNIST WHAT YOU NEED
Aileen Anastacio is the chef and
owner of bakeshop-café Goodies
N’ Sweets and of Marmalade whites from 8 large eggs, FOR THE FILLING
Kitchen where she teaches cooking at room temperature yolks from 8 large eggs
lessons. She’s the author of Home- ¼ teaspoon cream of tartar ¾ cup condensed milk
made for the Holidays and Home
Ô|³ cup sugar 1 teaspoon vanilla extract
Café, a book on desserts and
Vvvii°
iVÕÌiÀ>ÌiÃÌw`Ã ½ teaspoon vanilla extract 3 tablespoons butter
on Instagram at @aileenanastacio. ½ cup confectioners’ sugar

WHAT TO DO
3 4 4
1 Preheat oven to 350°F.

2 Grease and line a
16x24x1-inch baking pan
with parchment paper.
3 In the bowl of an electric
ÝiÀwÌÌi`ÜÌÌiÜÃ
attachment, whip egg whites
and cream of tartar on medium
speed until frothy and starts to
expand in volume.
4 Gradually add sugar. Whip 5 5 7
until shiny, small bubbles
appear, and soft peaks form.
Stir in vanilla.
5 Using an offset spatula,
spread meringue evenly on the
lined baking pan. Lightly run a
cake decorating comb or a fork
on the surface of the meringue
to create a ridged pattern.
6 Bake in the preheated oven
for about 20 minutes or until
set and top is golden brown.
7 Remove meringue from the 8 8 9
oven. Dust the top generously
with confectioners’ sugar. Run
an offset spatula along the
edge of the pan to loosen the
meringue from the pan.
8 Cover top with parchment
paper then cover with a
baking sheet. Invert pan to
transfer meringue to the
lined baking sheet.
9>iÌiw}\*>Vii}}
yolks in a double boiler and
stir using a wire whisk. (Make 9 9 10
sure that the bottom of the
pan on top does not touch
the liquid in the double boiler. 10 -«Ài>`À««iw}
This will help prevent the eggs lengthwise on the center of the
from heating up too quickly meringue. Lift a long end of
and turning into scrambled the parchment paper and roll
eggs.) Once warm and slightly meringue into a log, enclosing
thickened, add condensed Ìiw}°>iÃÕÀiÌi}Ã
milk and vanilla. Continue uniform in shape and thickness
whisking gently until mixture (use the parchment paper to
thickens (like custard). Add adjust). Tighten the roll and
butter, 1 tablespoon at a time; keep covered in parchment
stir until well incorporated. until the custard has cooled. 10
Remove from heat. Unwrap and chill.

ROLL WITH IT SHIPSHAPE SAFE AND SOUND
Everyone knows The pizza cutter’s Starter cooks and
that pizza cutters round blade young budding
are made for pizza, allows for great chefs who are
but not everyone VÌÀ>`yÕ` unsure about using
knows that it’s an movement. Unlike sharp knives can
incredibly versatile the straight blade turn to the pizza
kitchen tool! Its of a standard cutter as a safer
ergonomic handle kitchen knife, a option. Some pizza
and rolling blade pizza cutter can cutter models come
actually make for easily turn and with soft, curved
easy handling and create freeform handles, blade
smooth, continuous shapes both guards, and special
slicing. Use it to cut rounded and sharp, ceramic blades for
fresh noodles, slice without making any a much safer slicing
sandwiches into jagged edges. With experience.
perfect triangles, a pizza cutter, you
and even cut can make custom
up salad greens cookie cutouts
straight in your and piecrust
serving bowl. decorations sans
the fuss.
TERRIFIC
TOOL
PIZZA CUTTER
This classic tool is for
more than just slicing up
everyone’s favorite pie.
PHOTOGRAPHY: ALDWIN ASPILLERA.
TEXT AND STYLING: CHINO L. CRUZ.
The trick to slicing Make sure to buy a good While it is possible to get
perfect lines with a pizza quality pizza cutter with your pizza cutter sharpened,
cutter is using a ruler. a sharp blade and a hefty the process isn’t practical.
Rulers keep your lines handle. Dull, lightweight blades As soon as the cutter’s blade
straight and your pizza are harder to handle, making dulls beyond repair, go get a
cutter in the right direction. them more dangerous to use. new one!

BAKED BREADED SHRIMP
WITH POTATO SALAD
Keep the kids busy this summer by teaching them
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Serves 2 to 4 V««i`ViiÀÞ
Prep Time 30 minutes ÎÃÌÀ«ÃiÞVÕÀi`
Cooking Time 20 minutes L>V]Vi`
ÕÌVÀÃ«Þ>`
¦|8 cup canola oil, V««i`wiÞ
plus extra to grease Ã>Ì>`«i««iÀ
1 (25-gram) pack
ViiÃiy>ÛÀi` 1 *Àii>ÌÛiÌ{ää¨°
VÀ>ViÀÃÜiÕÃi` Ài>ÃiÀi>L>}
Sky Flakes Cheese) sheet with parchment.
xää}À>Ãi`Õ 2 Crush crackers with
ÃÀ«]«iii`>` >ÀÌ>À>`«iÃÌi°
ìÛii`ÜÌÌ>Ã Transfer to a plate.
PICTORIAL DIRECTION: RACHELLE SANTOS. DEMONSTRATION: CLARA ISABELLE MANUNDO.
left on 3
>ÌÃÀ«ÜÌyÕÀ]
½ cup all-purpose `«i}}]>`V>ÌÜÌ
yÕÀ]Ãi>Ãi`ÜÌ crackers. Place shrimp on
Ã>Ì>`«i««iÀ «Ài«>Ài`L>}ÃiiÌ°
Ói`Õi}}Ã]Li>Ìi Brush with oil. Bake for
>`Ãi>Ãi`ÜÌÃ>Ì 5 to 7 minutes or until 2 3
>`«i««iÀ Vi`ÌÀÕ}°
4 >iÌi`««}
PHOTOGRAPHY: PATRICK MARTIRES. RECIPE: LHAS ALVAREZ.
FOR THE DIPPING SAUCE Ã>ÕVi\

Li>
¼ cup mayonnaise }ÀiìÌÃ>LÜÆÝ
¤Ì>LiÃ« Üi°-i>ÃÜÌÃ>Ì>`
Vi`}>ÀV «i««iÀ°-iÌ>Ãì°
ÓÌ>LiÃ«Ã 5>iÌi«Ì>ÌÃ>>`\
whole milk Cook potatoes in a pot
2 teaspoons vL}Ã>Ìi`Ü>ÌiÀ
lemon juice ÕÌÌiìÀ]>LÕÌxÌ 5 5
Ã>Ì>`«i««iÀ ÈÕÌiÃ°À>>`
«>Vi>>À}iLÜ°Ƃ``
FOR THE POTATO SALAD Ài>}}ÀiìÌÃÆ
ÓVÕ«Ã`Vi`«Ì>ÌiÃ mix well. Season with
¼ cup mayonnaise Ã>Ì>`«i««iÀ°
£Ì>LiÃ« 6-iÀÛiLÀi>ì`ÃÀ«
}À>Ìi`V>ÀÀÌÃ ÜÌ`««}Ã>ÕVi>`
¤Ì>LiÃ«wiÞ «Ì>ÌÃ>>`ÌiÃì°

CARAMEL
Associate editor Idge Mendiola offers
two options for your favorite eats!
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VR\RXFDQWU\ERWKDQG
GHFLGHIRU\RXUVHOIZKLFK Choose the
RQH\RXOLNHEHWWHU7KLV ice cream
PRQWKZH¶UHNLFNLQJ U Vanilla
WKLQJVR̆ZLWKLFHFUHDP U Rocky road
VXQGDHVWREHDWWKHKHDW U Ube
/HW¶VJHWVWDUWHG U Dark chocolate
U Mango
Caramel
Sundae Give it
texture
U Crushed
MAKE THE COFFEE-CARAMEL graham
SAUCE: Heat 1 cup sugar in a crackers
heavy-bottomed saucepan over U
Ày>iÃ
medium-low heat until melted U Peanut brittle
and deep amber in color, about U Chopped Add a little
8 to 10 minutes. (Don’t mix the pastillas surprise
sugar; simply swirl it around the U Granola
U Fresh
pan by tilting the handle.) Once
mangoes
melted, add 6 tablespoons
U Macadamia
unsalted butter (cubed);
nuts
whisk until melted. Remove
U Crushed
from heat then immediately add Finish with
pineapples
½ cup whipping cream; whisk to a topping
U Peaches
combine. Stir in 1½ teaspoons
U Food for the U Pretzel sticks
instant coffee powder and a
Gods bites U Whipped
pinch of salt. Let cool in the pan
for 10 to 15 minutes. Transfer to cream
a squeeze bottle or airtight glass U Popcorn
jar. Makes 1 cup.

Chocolate
CHOCOLATE Sundae
MAKE THE CHOCOLATE-

Sweet and smooth toffee or gooey hot fudge? CINNAMON SAUCE: Heat
9ÕLiÌiÕ`}it ½ cup whipping cream and
2 tablespoons sugar in a
heavy-bottomed saucepan over
medium-low heat until sugar
is dissolved, about 3 minutes.
Add ¼ cup butter (cubed) and
1 cup semisweet chocolate
chips (we used Hershey’s); whisk
until melted. Remove from heat
then stir in 1 teaspoon ground
cinnamon and a pinch of
salt. Let cool in the pan for 10 to
15 minutes. Transfer to a squeeze
bottle or glass jar. Makes 1 cup.
Choose the
ice cream
U Vanilla
U Cookies and
cream
U Pistachio
U Coffee
U Strawberry
Give it
texture
U Crumbled
polvoron
U Mini chocolate
chips
Add a little U Cacao nibs
surprise U Shredded
coconut
U Flaky croissant
U Mini
pieces
marshmallows
U Strawberries
U Chopped
Finish with pecans
a topping U Bananas
U Wafer sticks U Brownie bits
U Whipped
cream
U Fresh mint
RECIPES AND STYLING: IDGE MENDIOLA.
leaves
PHOTOGRAPHY: DAIRY DARILAG.
LET US KNOW YOUR VERDICT!

Are you #TeamCaramel
or #TeamChocolate?
Try the recipes, post photos on your social
media accounts, tag us (@yummyph), and use
#yummyph and this month’s hashtags. We
V>½ÌÜ>ÌÌw`ÕÌÜÜÃÌÃÀÕ`t

COCONUT
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£ävÕ>`ÕµÕiÀiV«i
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popular tropical fruit.
Editorial assistant Chino L. Cruz inspires

you to turn staples into creative dishes
Whip it
Healthy
1 Give your desserts some tropical
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PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND STYLING: CHINO L. CRUZ.

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index
This Month’s Recipes by Category
Appetizers 48 Chicken Satay 43 Cold Soba and Seared

20 Green Pea Guacamole 53 Chicken Teriyaki Tacos Tuna with Avocado
23 Hot Crab Dip 29 Chicken with Kai-lan and Sesame Dressing
25 Taco Lumpia Creamy Mustard Sauce 48 Grilled Jerk Shrimp
32 Chori Sliders 44 Shrimp and Pomelo
Salads and Vegetables 27 Five-Spice Pork and Sotanghon Salad
44 Shrimp and Pomelo Pineapple Skewers 53 Shrimp Ceviche Tacos 80 Caramel Sundae
Sotanghon Salad 38 Korean Fried Chicken 48 Vietnamese Grilled 81 Chocolate Sundae
45 Tomato and Mushroom Salad 41 Miso Honey-glazed Fish Skewers ÎÎ
V
>>>ÃÕvwÃ
73 Watercress and Chico Salad Fried Chicken 7 Fresh Fruit Sorbets
42 Watermelon, Mango, and 51 Moroccan Beef Skewers Noodles and Rice 22 Rocky Road Ice Cream Cake
Cucumber Salad 25 Taco Lumpia 28 Chicken Fajita Alfredo Pasta 21 Summer Fruit Tarts
53 Tacos al Pastor 43 Cold Soba and Seared
Sandwiches and Wraps 37 Taiwanese Fried Chicken Tuna with Avocado Drinks
53 Baja-style Fish Tacos 48 Thai Beef Skewers Sesame Dressing 9 Bora Bora
53 Chicken Teriyaki Tacos 26 Turmeric Pork with Basil Sauce 44 Shrimp and Pomelo 33 Mango-Melon Shake
32 Chori Sliders and Coconut Rice Sotanghon Salad 33 Peanut Butter-Banana Shake
53 Shrimp Ceviche Tacos 38 Tuscan Fried Chicken 11 Tomato and Mozzarella Penne 8 Tropical Pineapple Bellinis
53 Tacos al Pastor
Fish and Seafood Desserts and Others
Meat and Poultry 53 Baja-style Fish Tacos Sweet Snacks 74 Brown Butter
38 Brazilian Fried Chicken 79 Baked Breaded Shrimp with 76 Brazo de Mercedes 34 Four Cheese Pita Pizzas
47 Chicken and Bacon Skewers Potato Salad 8 Brown Butter Crepes with 8 Sweet and Savory
with Rum-Cola Glaze Strawberries and Cream Breakfast Granola
directory
Your guide to the shopping and dining establishments featured in this issue
Supermarkets Restaurants Tim Horton’s Soumak

The Landmark Supermarket Bliss Bowls G/F Uptown Place Mall, G/F Bormaheco Condominium,
Makati Avenue corner Palm Drive, 4/F Building A, SM Megamall, 36th Street corner 9th Avenue, Metropolitan Avenue, Makati City
Ayala Center, Makati (tel. no.: EDSA corner Julia Vargas Bonifacio Global City, Taguig City (tel. no.: 890-7787)
810-9990); TriNoMa, EDSA corner Avenue, Mandaluyong City;
Mindanao Avenue Extension, www. facebook.com/blissbowlsph Others Tesoros
Quezon City (tel. no.: 922-9990) Filip + Inna 1016 A. Arnaiz Avenue,
Osaka Ohsho For more information, visit Makati City (tel. no.: 887-6285)
Rustan’s Supermarket 3/F Mega Fashion Hall, ÜÜÜ°w«>°V°
For a list of all branches, SM Megamall, EDSA corner Julia
see www.rustansfresh.com. Vargas Avenue, Mandaluyong Fully Booked
City (tel. no.: 631-7494) For a list of all branches,
SM Supermarket see www.fullybookedonline.com.
For a list of all branches,
see www.smmarkets.ph.

THEIR STORY: Yes, you read that right. And ìÌiÀiÌw`Ài>`LiÌÌiÀÜ>ÞÃÌ
to answer your next question, tilapia ice cream }ÀÜ>`ÕÃiÌiwÃ>Ãv`°
-1VÕÌÕÀiÃ
tastes like regular ice cream, though with an high-quality tilapia, and since it is nutritious and
Daerry’s interesting and surprisingly pleasant texture
vÀìÞ`À>Ìi`LÌÃvwÃwiÌÝi`°
widely consumed, Abella believes in the future
of tilapia as a key product for the country.
Tilapia /iÀiÃÌvwÃiÃÃ>LÕÌÌ]iÌiÀ°
The tilapia ice cream is the brainchild of
The ice cream is, for now, merely a way to get
Ài>ÌÌiÌÌi«ÃÃLÌiÃvÌiwÃ°
Central Luzon State University president “It’s locally produced as a specialty product at
Ice Cream Tereso Abella, who dreamt up the project, and CLSU, but we have to scale up the production.
CLSU assistant professor Dana Vera Cruz, who Many people are asking for it. Even in the US,
developed the recipe for the product. The they saw that the product was interesting after
THE PEOPLE: novel project won the Innovation Gold Award we were featured on The Filipino Channel. It
Tereso Abella and at the Salon International de L’Agroalimentaire really has market potential,” says Abella.
Dana Vera Cruz ASEAN Manila last August, and as the winner, “We are still working on commercializing it,”
the ice cream has gone on tour throughout Vera Cruz says. “When we started this, it was
THE PRODUCT:
the world, winning over curious tasters in Paris, for research purposes only. But as part of our
An award-winning
Canada, China, Indonesia, and the Middle East. consumer testing, [we found] that once people
innovative take on dessert
It all started as an experiment to look for tasted it, they wanted more. There was word
new products that feature tilapia. The CLSU, of mouth, especially through social media, and
one of the leading agricultural institutions winning the award helped, too.”
in the Philippines, champions tilapia as the 7ÜÕ`½ÛiÌÕ}ÌÌ>ÌwÃÜÕì`
ÃÕLiVÌvÌÃy>}Ã««À}À>]>ÃÀiÃi>ÀVÃ up as an award-winning desert? “Nahihirapan
kami because of the demand,” she adds. “It’s a
sweet problem to have.”
PHOTOGRAPHY: DAIRY DARILAG. STYLING: KAY ISABEDRA. SITTINGS: ANNA FELIPE.
DAERRY’S TILAPIA ICE CREAM

is available at Central Luzon
State University. For information,
contact tel. no. (044) 940-0510 or
mobile no. 0906-3842928.

Yumy May 2017

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REFRESHING NO-COOK MEALS FOR SUMMER

EASY MEALS EVERY DAY MAY 2017

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ents You! your favorite

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delight PLAIN AND SIMPLE

G ra b and quesadillas, serve them with

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1 Combine beef, onions, garlic,

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tasting recipes, dining out, teaching >Vi`LÜÕÌyÕvvÞ°iÌÞv`

250 grams ground beef

½ cup vegetable oil

2 cups seeded and

Serves 3 to 4 ¥VÕ«y>Ìi>v«>ÀÃiÞÀ mushrooms. Season with salt and

¼ cup olive oil

Dutch pancake from Pancakes Vegetarian meal at 7>vyivÀ*vviÀÌiÃ

Life lessons IUXLWRUFDQDSSUHFLDWHtsokolateQDWLYHKRW

in good taste IURP3DPSDQJD"

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doesn’t have to be boring. Each smoothie At Osaka Ohsho]ÞÕV>`ÃVÛiÀiÜy>ÛÀÃ

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