TRAVEL THE WORLD IN 30 COOKBOOKS * WHIP UP THE BEST-BAR CHOW 1 oe oe 6 EASY RECIPES & 27 TIPS TO PREP MEAT LIKE A PROhirlpool ° oJ aay ‘efficiency , atits coolest As intelligent sensors detect temperature Cre erg enh i Cone ee hence which cool continuously Beas oe eee id Se na aac iad CINVEeRTER NEO 0 soovacenT icHILL REFRIGERATOR This innovative technology lets you SAVE UP to 50% in energy consumption while keeping every part of your refrigerator in optimal cooling temperatures. Energy savings are equivalent to that of inverter refrigerato Whiripoo PhilippinesERC eros eerie r) Bene ony occ e isd Ca ett Beene Eee OC ead Pern cr | oT cy Peck ERC ct AUGUST 2015Yummy Ideas and Shopping (09 Over the top {Ll up your favorite comfort food with a bbanch of toppings for ‘an indulgent meal! 11 Yummy Ideas ‘Spike ied cote with frange:infused ram, make an awesome spread with a cast ion griddle, ry a ‘wholesome pasta salad, 00% up on the freshest premium moat, and more! 17 Must-buy! Soverin 3-n-t Mult fsanciwien Toaster 18 Grocery Grab Snack attack 20 Pantry Basics ‘Some ie st hot Everyday Recipes 22 Family Kitchen Jooy do Lavtazabal-Blanco's Oneail Lasagna 23 The Sweet Stuff Carmala Vilegas- Agosta’s Chunky "iple-chocolate Skillet Cookie 24 Make It ‘At Home ‘Aileen Anastaclo's Bank Xeo Tan Sticky Rice with Mangooe 28 Around ‘the World Sari Jorge's Moussaka 30 Healthy Approach Marie Gonzalea’s Croam of Squash Soup Recipe Feature 53 Weekday 44 Comfort in Cooking a bowl round-the-world eats Welcome the rainy ‘season with hearty 39 Weekend soul-satistying meals, Entertaining Better together Special Section: Aguy’s guide tofeod 54 Cheers! Take your piek from ‘fresh new crop of boozy concoctions ‘osteSoda hele Pasta Pg. 70) 56 10 Ideas ‘Try now ways to ‘hip up the popalar ‘iio of bacon, lettuce, ‘and tomate 58 The great, steak guide Unlock the secrete to ‘making the ukimate ‘meaty meal 66 Stick ‘em up your kebabs stound the globe. 68 Give it a shot! Six mouthwatering recipes infused with zum, brandy, vod, and whiskey prove thar aloohol and food makea great match 72 Kings of the kitchen Passionate, sel-vaught home cooks share their favorite gastronomic ‘oxporionces and easy recipes to get ‘you inspired. 80 The happiest hour ‘Check out our roundup ‘of the mest interesting drinking spots around the metro, Feature 82 Around the worl ‘30 cookbooks ‘Give in your exavingsand wanderlust with @ collection of great food tomes Restaurants 86 Clear winner Heed straight to Main Steet for (Canadian comfon, food classics 20 The comfort zone Get your fl of innovative American dishos at Tipple and Slaw, 91 Coming of age MPonticello leaves the '0r behind and corves ‘s medern Italian mans, Yummy Lessons 93 Green and clean 94 Back to Basics Sticky Totfoo Date Pudding 96 DALY Jun Jun de ‘Guzman's Golden Breakfast Watfles 98 In the Kid-chen [Rainbow Cereal Panna Cotta Departments 04 Editor's Note 99 Recipe Index 99 Directory 100 Making It Bote Central"Diep gos Yi ere “ny Sayo eto capeetbaere ‘Rano emeoennte froragtetacttsbednmosnd) “inp sirpom sndtamd apc Ni aL neg et aorta hay oul“ “awn nepbe ne —Spumarmne icant cso tnt eve “he ects pees peo Fnac sala 6 yd lg cng Bafa smane eet cpm tron an one bh {teats gsr ret tes adnan aah op ua nan Lfotecoypeannal il ten war ene uc ia soso eneckeay epi Daea Setiereseons tskoimscbtmips ans oecane a ten hoses eo invonpetnbemtacnesene tevin beeen Us ster auew ap ibe lore evens Patri nen nes ape si ee aa hasfeses vedic ot nvecns coro tas noms ctnctcsiclg crete pom oes en ore detonate Sebrerea en Reeeroett hs cesar pin onieininee Reeser wean een ree {Treas want eo fs tittle te aga se ip eis epee ne Os ede bn i gts Seren en eteg oto feos fete woe refiners Rem ba {Soto ts pen Unpensdores peices seein hited bop entrench de i rn Berets ieee ee gence leo cane eo {[Eiow ampere tat we inn poe rim Sat ue ok in Pr rb Sab cin ee ee esc ee exiciees rennet oe © Sass spy mer ma lp fc oe ca it Py fy Nutrition Facts “mvt oe 1 tome Pa ou rn gpl Pn a eb *Galories 905 fawocreronnpsemreey soeimnsany Spasms ast anteoed nae Fat 479 é > Seaaam @ vtamin-ensicned © tow in calories © nearttienaty CP eneroy-boosting Carbs 79g Nees ets as = ng 500 ¢ Maun Sips, even and «ip Water ak lo. "eabgSulemetoon hed Tho Gane ona eredAL sucust 2015 w Eat your heart out! Re eae Se een cae ee eed Preentees Seen ny Reenter tere tere merce ert eee ere) eter ee re rae ee eee ed Cee ee een ener ree eet eee eens ee Ce Creer ty pee eae eer eed Greene eee eee) Senne eet ee eee ee ee peer eee eaten acer ene’ ‘steaks, eautéad garlicky spinech end mushrooms, the two ee peer ree etertcg ee a pe eee eee ae ee oer ee ee ee en ee Cae ener een J Findusonline eC eee ee eee Pree ety ete eee et eee ee eed Ree eer terete eae Peer tee eens eee et ee ees pene era ae ene pores Speaking of man, wo've aloo got an extra special saction eee Ee ete ane ee ee eee Sea eee ee eee erate eeee COC ter eras yore eae aay eee ea pated era ayummyehDiscover new ways to add flavors to your simple cup of rice Bring out the home-chef in you by whipping up new rice recipes. ‘Whether you're a pro or a newbie, you'l fing these rico Fixes truly handy and really easy! Match the right rice with the right viand ‘The star of the challenge: Rice. I's a Pinoy meal staple, and we can't live without a cup or two on our plates. That plain cup, however, s only a= good as the savory ulam next to it. Make sure to match your rice with the right viand. For example, plain rice brings out the flavors of savory dishes, while galic rice is perfect for fried meat. Rice tossed with different vegatable and meat bits (Yang Chow) should be balanced with single-ingradient dishes (stiefried vegetables, pork siomel, or pork chops), while Paella and Bagong Rice are two-in-one meals that need na sides, unless 20 desired. Make realtime more interacting with the perfect pair! Choose the right grain Consider the cifferent types of grains and textures when doing your pairings. The traditional long grain and fragrant Jasmine {goes well with savory Pinoy dishes. Non-sticky Basmati rice, on the other hand, is perfect for indian cuisines and shrimo, Brown and red rice are healthier grains that can balance your hearty viands Throw the spices int Upgrade plain rice by simply throwing spices or nerbs into the rice cooker right after your rice boils. You can try throwing In fied minced garlic, pandan, cinnamon and cardamom, or bay leaves. You ean aiso cook the rice with chicken broth or perrere i Pe had vegetable broth—just make sure that it's $0% water and S0% broth so that the rice won't become starchy. Another trick is to toast the grains on butter and olive oil before putting in the ‘water and bringing i 0 a Ball, With these tricks, you can turn your plain rice into an impressive dish, ‘Make cooking simple yet delicious ‘Want a simple rice hack that will make your rice dish ooze ‘with just the right blend of favors? Try the MeCormick Rice Cookers Recipe Mixes with Asian Pavers like Hainanese {Chleken Rice, Biryani Ries, anc Nasi Lemak Coconut Pane Rice. Those are three tough rice recipes to master, indeed! But thanks te McCormick, these authentic flavors are now made ‘more accessible for your daily meals—no more guesswork, only ‘amazing and perfectly blended rice teats every time, ee a ty meal: , mas) First. rinse two cups of rice under cold water to giveit a good, clean flavor. Prepare tree cups of water for your freshly washed orains of ree. Mix in your choice of MeCormick Rice Cookers Recipe Mix. CCookusing arce cooker. Serve hat, and enjoy! 1 2 3 4 5.Art Director Jon Tolentino Food Director Rachelle Santos ‘Managing Editor Anna Felipe Assistant Editor Idge Mendiola ‘Team Art Director Jonathan Roxas contaisutors EQLUMNISTS Alen Anastacio, Jun Jun istine b. Fonacter, Marie Gonzalez Ser Jorge Sharlene Tan, Carmela Vilagne aga Me! Nacanceno.ernel Salumore WaITERS chiniee Clemente Konpe, Angra See, NLUSTRATOR Avene Sy President Liss Gokonawe-Cheng Publisher Edna Beleza {VP or Operations rinsel dela Cuz ‘Group Eaitorial Director Jo-ann M29: pon Eaitoral Director yiz=c sison Gnateco-Sancerae nd Administrative Okector Mags E Castro Senior Publishing Assistant Joron Yu Executive Asrirtat fossil Stet ‘Admiitrative Services Manager sls Senior Administrative Assistants Michie! BiLumabs Moriya D. Miguel ‘yunm«eH/suMMtT DIGITAL mina © Rilo Managing Eator Irie Zabo-Mencoza Digital Asociate Publiher Kris Cour Stat artist sory Faye cscsamens| Programmer Poul Mangaser Apverrisine Group Advertising Director Florence G Bienvenigo ‘Advertising Director, Key Accounts feale Uy Key Accounts Specialists Joey Ancino. {oyee argana, sun Td as Alas Aloe S. Revelar, ‘Account Managers Honoy P. Als, George V.canseco Il Romme\ isin, ‘Aeron Gad Caz Marino, Jame Reyes ‘averticing Executive Acitant ts tr Bareacens Key Accounts Assistants Maree Aone, Aahiey Bale, chinggpy M. cable Marie Jo Caluboy ‘Advertising Assistant gel A. San Jose "TRADE MARKETING Trade Marketing Officer Jamie slo ‘Trade Marketing Assistants Jovivn Guinto, Raven Dorado, Wendl Mogsing 6 aucust 2015. wwwyummy PHB Editor in Chi Paulynn Chang Afable Assistant Style Editor Trinka Gonzales Editorial A: fant Regine Rafael ‘CREATIVE SOLUTIONS TEAM Subcribe to Yummy ‘Ant Director Diteasioe Santos Tooter pint sitstin, ‘Associate Art Ditectors Clare Felve Meare, cotowwasunmtneda com. ferme de Doe pysuscrde To ordor age ‘Graphic Artist Loves Suarez Eicon fora, hone stop, anddeskoo seg hitas//nw Snitessand com hynny EVENTS DEPARTMENT Project Officers Dorothy Joy Bun, sare, Stor marketing Associates Elzbsth Acosta. | ForBac ast nes, Contac Valine Aquino Mit? Jarus Baldoza, Jc Bion, Visual ix And Boksae A632) Soon Pasle Maningst tenn Alexis Son Paecsal 115-2076 0652) 824-0853 ard “unio Marketing Associates Charmi oaraue7, Leeson A (5 23525190 LoD, iaye Calees Rachelle Anne Castil, Nel Emareon De Gusman, Roi Kevin Palme, |For dealershipandistibutorstip Katrina Camila Pena Ingles Cont the Crelaon Deparment (02) 4S 0: Prooucrion (02) 396-2085. Loa or Maou Production Manager Elizabeth Eels ube for Meo Mon ce Promodia Officer Bong cor9in> Aavertising Traffic Coorenator E20 de! Ro ro-press Assistant Supervisor Dinds Rolin 1094) an Glenda or Ma ot utr Pewinclacais 10570 1099), Fortra asian, ‘ont Use ie (632) 1689-1025, Subscribe erie tw ‘eimcuLarion, sunmitnesa com attrib Deputy National Circulation Manager Gore Gi {Creation Managor-GMA Naveen | Feedbact, please nai your Sescon-belgte ings, comments and orcas ‘Asst Manager for Print and Online Distribution ‘eaarng Yury. ar. or (ssi sever ‘Simm Mec an anf see, Key Accounts Group Meads Vivian Manahan, tecustomercaessammtneda com Charlotte Boris fh Yourteedbct wl Relpuesene Subscription Group Head Caria Soriano | Sovbater Key Accounts Specialists JeifrTolenting Dirac Tolods ir, Horta Wiliam Rey. Rae Paquipst Manone Ya nape Newsstand Supervisor Jee Valdez raved Distributor Speciale im Sormionto, Roberto Sut Publsing Revila, Cline Enosse Eric Fardmand Gaestan inc a ihsesered Bee Datinguneo, Aeron Nolasco gine cortant ‘anor Soles Representatives John Lakh Celso, 2007 y Sm use May Ann ayuste Brie Gonzoles, Melaze Nopart ofthis magazine moy be Tamboong, Jule Ouna Baran reproduced inary manne thot Sales Coordinator Jenner Morcelo the peso he blast Online Bistrbution Aristant Wor lace anio Opinions expesedin is magazine Subscription Coordinators Natnanie Embiada | a theitarsananot neces Briel vers, a Gengs Ueh. Analyn Arama Edney te plahe The ‘Subserption Telemarkater Jon Mayhars Orie {Crculation Administrative Supervisor Mare Lenn yee sarativ Astana ne Patel Usa mans, culation Administrative Assistants Enis Marie | potesrapts and otal be Delos Santas, Liza Tuma | euned unless accompanied by se pulser reserves heat tact reject etna or fresing Loaisnies aves, stamped envelopes. The Logistics Manager Norman Compa pubis asus no esonstlty Logistics offer Lore rancsco ferunelcted str Ase {opiates Supervisors Fis! Mitra, Mark Baro onespndenc and subscrtion Inguries t arwny Mono ie 6 | Rotors berate aver 5 Rote Dene Cone, Bonet ‘trea, Mandsuyen Cy 50, Prins Tena 41-8888 FaxGINGER SOY CHICKEN RAMEN Recipe by Chef Jonah Trinidad lage shitake mushroom sliced ¥ 15 miso YY Nbsp —scalhons ¥ tsp sesame v 2p hardboled ess 1 Narukomaky sed Nori for garnish “anatR Soy ChcKEN 7 Specs Nissin Ramen Chicken favor packs ¥ pcs chicken reas fet 1 Sale and pepper, fr seasoning, tbsp sesame ol 2ebsp_—plnger, gated Sedoves gare 2eups dash stock 2 atsp_lightsoy sauce oa tbsp mirin tbsp sake tbsp. Japanese vinegar HY +. cookine Nisin amen noodles excuding ne Half. ps. Stain and set aside 2, Tomake ginger soy chicken, season the ‘hicken breast et wit Sl and pepper then placein por wih heated sesame ol Ser on all fides then set one, ‘Saute ginger and gar inthesare pot unt grant. Adin the Nisin Ramen Chicken Naver seks dash stock it soy sauce. eek, iin se and Japanese vinegar. ett simmer fora rine then ad inte seare chicken and cok Tor minus, Remove the cicken then 269 shitake mushrooms miso and sealins. Brig to | ball Gre nth sesame 44. To serve place the cooked noodles in incvesi! bole then aes te 209 oe. Top each with seed girger soy chicken, nor sheets, Naratemat ara bolle egg 2nd scaons.ENGAGING \ . B- 42a eT || YI VF ELING YOUR PASSIONBACON CHEESEBURGER Tals burger will satisty the biggest cf appetites! Make the caramelized 2 tablespoons butter in a saucepan ‘and sauté 1 medium white onion (sliced into thin strips) until caramelized. Ada 1€425-gram) can tomato sauce, ‘ys cup brown sus 3 tablespoons hhoney,2 tablespoons butter, ‘Ya teaspoons Worcestershire sauce, '2 teaspoon, Dijon mustard ‘yateaspoon garlic powder. ‘ya teaspoon paprika, ‘ya teaspoon sat land Ye teaspoon black pepper. Bring toa boil Remove trom heat and set aside. Assomblo the burger: Spreac sauce on bottom half ofa toasted burger bun. Too with 1 cooked beet patty. 1 tomato slice, 2 cheddar cheese slices, 2 crispy bacon strips, blanched and shredded red cabbage, shredded strips. Cover with the top half of the ‘bun, Repeat to make 2 more. Makes 3 OVER mals TOP eee Ca Peden Roar Perea aa Ele reeacas oat? MORE YUMMY IDEAS }9 wornivonnv.en® -avaustacis 9SAUTEED CINNAMON, APPLE PANCAKES For an extra indulgent hot-and:cold treat, {add a scoop of Make 4 to 5 pancakes according to package directions; set aside ‘and keep warm, Melt Y cup unsalted butter in a sat over medium Add 3 Granny Smith apples (ceeled, cores, and sliced into thin and seuté ‘about 10 minutes. Add Ya cup brown sugar Ya teaspoon cinnamon powder, ang Y2 teaspoon cornstarch dissolved in Ya cup cold water, Stir unc 2 to 3 minutes. Spoon sautéed apples over pancakes and sprinkle ‘with Tablespoon chopped toasted pecans. Serves 2 to 5 a =; ope + your ee 10 ausust 2015. wwwyummy. PH LOADED NACHOS Looking for something to munch on for movie night? Try ths tasty, crunchy dish! Dissolve "v2 (40-gram) pack taco seasoning in Y4 cup water; set aside. Heat 2 tablespoons vegetable ‘ltina pan over medium heat. Add 250 grams ground beet and cook unt brown, about 2 t0 3 minutos, Ade dissolved taco seasoning and Ya eup red kidney beans; simmer for 1te 2 minutes. Set aside. Combine 4 tomatoes (ciced), 1 small red onion (ice), ana 2 tablespoons chopped cilantra in 2 bowl. Season with salt and pepper: set aide. Arcemble the nachos: Place 2 cups nacho chips on 2 platter. Top with half of the beet mixture and. ‘Ys cup shredded cheddar ch ‘or 30 seconds or until cheese melts. Too with 2 cups nacho chips, emaining beef mixture, and Ya eup grated cheddar cheese; microwave ‘again for 30 seconds. Top with tomato mixture, a avocado (diced), and sliced jalapefios. Drigzle with sour cream, Serve immediately. Serves 4 to 6. PCat eee oad cera) sausages until cooked. P ee Pere eres oegest oe Pagar aka AR er Coo ae pee a to Va eee ae eee eee ery ererreny Deen CAST IRON GRIDDLE Nothing cooks better than cast iron ona stovetop, in your oven, or even over an open fire. Set aside the pan for now and try this griddle! FRESH OFF THE GRILL STEAK Grilling small pieces YOUR CLAIM fof food can be tricky— It's perfect for steak, vegetables, moat slices, too! Lay a meaty slab ‘and seafood can either’ _on the griddle, put it fall through or get airectly on the hot gui, RISE AND SHINE stuck on the grates. then bring the griddle Make an awesome Not with this griddle! straight tothe dinner morning spread. Whip Italso conducts heat ‘tablo—the platter will be up eggs, pancakes, and ‘effectively, so youcan het enough to keep your _sausages in one go, on expect everything tobe steak sizzling long after just one pan. You'll cut ‘cooked evenly. ‘you take itoffthe hest, cooking time in half! wwwyummyeH® -aucust 205 11BOOKSHELF Meat + Smoke + Patience = Barbecue, This is barbecue: obsessed Joe Corrolt's mantra, and ne strongly halla letting the meat speak for itso relying on wood, smoke, and time as his primary ingredients. Feeding The Fire by Joo Carroll and Nick Fauchald (P1376, Fully Booked) is the ultimate guide for better barbecue and griling, You'l learn ‘everything from how to pick the best quality meat down to which type of wood gives off mild or aggressive Navors. Whether you're into airy rubs, barbecue sauces, brines, or salting meat, you're bound to pick up a few tips on how to turn out the best tasting ‘cue around, You'l feel Carrols passion through the pages, ang you'll want to fire up the arill even before you've that you finished leafing through the cookbook eeenereen Povey perce) Retreat) aneyent epee) = erry Ii SE iy. — dedicated to the br eran Seed etc Peete eae eee eee Bere teas Eee eee at pected Sere aoa eter meals, Visit thebeeroness.com. erty 061. Combine past, 1 (100-graun) pack Ala Apetina Feta with Black (ives, 2 tomatoos (ead ita ebunke), and Vs oup glazed palimite. Season, With salt and popper. Drizalo with lamon juice, if desired. Serves 1 @.@ Olive and Feta Pasta Salad (aoa 2g" a 12 au UST 2015 « WWW.YUMMy. PHBYummy esson HOW TO KNOW IF YOUR BAKING SODA IS STILL ACTIVE THE DILEMMA You don't bake regularly and 1 box of baking soda is naw sitting unused in your pantry. Can you stil use i to Whip upa cake? What else can you do with it? THE SOLUTION To test if your baking soda Is stil good, combine !2 cup water and ‘teaspoon vinogar in a bow. Add 2 teaspoon baking soda. Ifit fizzes and ‘bubbles, go ahead and use your stash for baking. However, if you find yourself with {an expired box. don't worry! Since baking soda, or sodium bicarbonate, is an It can dissolve acidic stains and grease in water for easy scrubbing. I's aso = pH Stabilizer and a natural, gentle abrasive, Check out these nifty tricks: Mix to 2 tablespoons of baking soda into a bottle (of dishwashing liquia and use it to remove ‘grease from pots and pans. Sprinkle the powder on your grill and soak itm water for afew hours before scrubbing it clean. Dust iton a damp kitchen towel, use the towel to wipo your sink then rinso with ‘water, Baking soda is not only for baking, 1S for household cleaning, too! © “Tromamber my nanay aways cocked out fayoreekadvos (piggon peas) with butorbuto (bo) ima vary big pot come Hm aig fy (nine chien’), and easira it oethe—al ‘Hof us—made itso memorable forme." Cela Beano a) asked: Sg WHAT) DISH BRINGS © “Tataw na bangus. tip to the beach isn't 2 proper summer cuting without gibaw: My _Sblinge ana] use to ight over the belt YOU BACK TO YOUR Maria econ CHILDHOOD AND © “Shepherd's ple trom the school canteen. WHAT ARE YOOR ge eee ere see FONDESTMEMORIES —Chinkay Yabnt OF EATING IT? Nothing beings me back to my childhood ‘summers more than crunchy, bunary breaded seusp” Janta Javeta My mom used male really good, uansaly ‘vor adobo. Whenever ebe'd put ion the table, 1 would immediacy try w soap some ‘onto my plato cry tobe told to wait forthe fensalandang mangga vith lant that she serve t with, Prlctcorsbinaticn) Chient Roariguer slay rrsind me of il mcrae ‘watching carcons ot ater playing painter wth Next question: HOw DO YOU PUTA MODERN TWIST ON YOUR FAVORITE PINOY DISHES? POST YOUR ANSWERS ON WWW.FACEBOOK.COM/YUMMYMAGAZINE, AND CHECK OUT NEXT MONTH'S ISSUE FOR YOUR YUMMY IDEAS wwwummy.eH@) auust 205 13,Meat Depot It tool four generations of butchers to make Meat Depot the premium meat shop itis today. A blink-and-you'l-miss-t store along Aguirre Avenue in gentrified BF Homes, Parafiaque, Meat Depot originally catered to the demands of restaurants and hotels, ‘then suddenly found itself cooking for meat lovers, too. Kimberly Alcoreza, part-owner of Meat Depot, says that serving diners wasn't even part of ‘the plan, It was only when a customer suggested using the space as a restaurant that the Alcorezas dacided to da it. Freezers packed with various ‘cuts of beef (including meat from the US, Australia, and New Zealand), ‘pork, lamb, and even seafood call out to customers. You can opt to have tho ‘meat cooked on the spot and get a side of mashed potatoes, rice, or fries ‘with your choice of mushroom gravy or spicy pepper sauce. Meat Depot's prices are steal, and thanks to chef Mikey Presa's meat expertise, you can sample steaks to your heart's desire, “Butchery is an art, right down to how ‘the cut affects what the meat will taste like,” he says. And at Meat Depot, ‘you'll want to experience this art form over and over again. 14. avoust 2015. wwwyunmy ei “INGREDIENT SPOTLIGHT BOTTARGA Solted, pressed, and dried fish roe is a Mediterranean delicacy, ‘and its lavor Is usually described as "the essence of the sea Often associated with talian cuisine, bottaraa (P3I5, The Bive-kitchen ask for fish roo in olive oil is commonly used as a topping for bruschetta or pasta, rich and int nse flavor is the perfect savory companion to an. otherwise ordinary dish. Turn to : ipage 46 and try the recipe for Seafood Bottarga Pasta Kitchen glossary Dot ‘To dot means to scaiter bits of 2n ingredient (usually butter or shortening) on another mixture to ‘lstibute the ingredient evenly over it For example, dotting butter over @ pie ensures that the butter melts evenly on top during baking. Check out page 53 for the recipe for porterhouse steak esan example.Crealiwe Co ADVERTISINGFEATURE ions COMPLETE YOUR FAMILY MEAL WITH A DIP, DRINK AND DESSERT WITH OSTER'S 4172 BLENDER! | YC / 50 mi cold ws 2 envelopes unfav AC/ 125 ml brewed AC / 125 ml bai a 1/250 mi semi gelatin jeet chocolate morsels Its. / 15 mi sug tsp. /2 ml van 209 yolks TAC /'75 mice bes Put cold water anB gelatin in your Oster Blender jor ond if it set for 2 minutes ‘Than, add hot esgresse and bollng wator Cover and procefs at PULSE unt goltin i clssolve With the blended running et the lowest speed, remove rfeasuring cup and ade Chocolate morsqs, sugar and vanilla fextract. Continup processing unt mixture iesmooth ‘Add cream, coq yolks and ice, replace ap ana contin processing unt mixture begins to thickf, Pour at ance into serving dishes bet it cool for 5 to 10 minutes beforserving Garnish ‘wit wiped fream and chocolate shafings 1 four eveam, chiles © % plain yogurt, chiled 1 24s lemon juice 4 tsp grate lemon zest 1% C coarsaly-chopped colry stk A tgp sate Xt pepper 1. Usiig Oster blondor pulse allingrdplents ntl blended (ebout $ pulses). Chill until ready to serve. 2, Serging suggestions: best pated with crackers and chips Serves: rep Time: 3 minutes, = OC frozen tresh rik 2 14 C swootened lancha, coarsely chopped 3% Cube ie cream 2 %C orange juice 2 crushes waters A langle sties 1 PUt mile, langka,ileream and orange juice in Outer Blandet aft Blend unti smooth 2.To serve, top witlieream erUshed nafers ane Tanaka string Serves: mi Prep Time: § miter Pie >Family Kitchen with Sherson Food is where the heart is Premieres Thursday, 6 August 2015 at 10,00 pm ‘AFC is available on: Skycable ~ Metro Manila (Ch. 22), Greater Manila — CAMANAVA Rizal (Ch. 51), Cebu (Ch. 59) and Davao (Ch. 42) | Dream Satelite ~ Nationwide (Ch. 27) | ‘Cigna — Nationwide (Ch. 26) | Destiny Cable — Analog (Ch. 71), Digital (Ch. 22) For sales enquires, please email o asia.adsales @ sorppsnetworks.com. CS” SkY¥ex>Yummy Shopping « Allin one Must- SEVERIN 3-IN-1 Make waffles, paninis, and i] rT AY MULTI-SANDWICH ea pressed sandwiches with just sy eee es) Coe icacll CREATIVE COOKING PERFECTLY PRACTICAL pemslabeoronihican ens sis/ dh Ba sian I oe ai a, ee ey poled eo pcbene a earls Misi Shi Hapeeererstregen ammesrer ved ne Pepe Har inet pears eee eer pe aaa rare image pester reece A a ult SE ARM ar Eieprorenekcanised aia evp anette 1 Rprscoeety Parenti Beene eae sla Yael Resear tanya a @ a 5 www.yUMMy.e»j}}|| sammy shopping | GROCERY GRAB l Snack attack Watching the big game or hosting a movie marathon? Don’t forget the munchies! 'SNYDERS Sy PICK-UP STICKS. pro-workout fuel Eat Natural Dark Chocolate with Cranberries and Macadamias, P192, Hanover Protzol Sticks, Rustan’s Supermarket 143, The Landmark : spicy DIP IT GOOD. FLOWER POWER te) Dont forget the dip! Cant tap shelling CHIP THRILLS snack chips. . crackers; potato Make it better and mic in thins—come to lie, some nuts fora protein: Herr's Southwestern Blackbean and Corn Salsa, F185, Rustan’s ro Kettle Spicy Thai, Supermarket SM Supermarket 132.25, Pioneer Centre‘ADVERTISNGFEATURE &# TASTY PIZZA Makes: 4 Servings a INGREDIENTS: G-aslices Tasty bread (sliced bread) Jean Hunt's Pork & Beans 175 Yelcup Easy melt cheese, grated Apes Hotdog. cooked then sliced HOW TO PREPARE: 4, Spread 1-2 tablespoons of Hunts Pork Beans on top of the bread. 2. Topwth siced hotdogs and erated cheese, 3, Place in oven toaster. Heat for 3-5 ‘minutes or until cheese has melted. ere Bready, Set, Gol! SRO RT na a eo Poet IA Cog Cun eet MEATY BEANBURGER Makes: 1-2 Servings INGREDIENTS: Ype onion, diced 4cloves garlic, minced Yepe green bell pepper, diced 4tbsp cooking oil ‘cup corned beet Yecup cheddar cheese, grated HOW TO PREPARE: 4. saute onions.garicand bel pepper in ol 2. Add corned beef and Hunts Park & Beans and continue sauteing. 3. season with salt, pepper and chil ponder. ‘A, Heat buns in toaster 5. Place lettuce on buns then pour the corned beet mocure. Top with stated cheese.Yummy ShoppingCrear LOADED WITH : Pre acids HAT HELP KEEP THE BODY INGOOD CONDITION. SCRE NO AOTPOOAFamily Ceasar] Eee EULA UE PU Iac) ‘When I think ofthe dishes my mom would make for our family, sagna immediately comes to it was one of our favoritest Melted cheese, hearty meat sauce, ppasta—overything kids love was in It. There's something so reassuring ‘about seeing a hot baking dish being carried out of the kitchen and placed ‘gingerly on the table, with a warning to "Make room, it's hot!” Te me, it represents the comforts of home and the simple joys of being with family T now make my own lasagna for my own family feeling that same sense fof contentment every time I place the dish on our table, | use some of ‘my mom's techniques but have also ‘added my own, lke swapping out ‘ground meat for oxtail. The oxt €o0ks to a melt-in-yoursmouth softness that gives the lasagna a richer texture and deeper flavor. | use ‘oven-ready lasagna noodles because you don't have to worry about the added step of boiling the noodles first. Also, they come out thinner ‘and without those curly edaes—lust the way like i! Whatever your preference, this recipe will work for both kinds. Just keep in mind that the regular noodles are longer, £0 you probably won't need as many sheets. About the columnist Joey de Larazabo-Hlanco started coking continent away from home with noone tofeed her. she then promptiyand totally fungherseifintoa one-woman veaflai ith food—procuringts preparing, and imately consumingit Sheearesno ‘recent excep for her passion and is frm inherbeliethatanyone can learnto cook She recountsher own gastronomic explots on her blog, eobreakfists blogspot.com, 22 aveust 2015. www.rummy.PH® Serves 6 Prep Time 15 minutes Cooking Time 3! to 42 hours ¥ Te kilos oxtall, sliced into 1+ to 24nch rounds. 2 tablespoons olive oll large white onion, chopped 5 to 6 cloves garlic, chopped 250 grams carrots, diced 2 teaspoons dried oregano 2to3 bay leaves 1 teaspoon Pimenton de la Vora +5 (400-gram) cans chopped tomatoes 2 tablespoons tomato paste 9 t0 12 oven-ready lasagna sheets 1 cup all-purpose croam 400 grams grated cheddar cheese 400 grams grated mozzarella REL TSESS BEERS 1Season oxtal with salt and popper 2 Heat ol in 2 large pot over medium- high heat. Sear oxtail in batches until both sides are golden brown. Do not crowd the pot, Sot meat aside, '3 Saute onions in the same pot, scraping brown bits at the bottom, Until soft. Add garlic; sauté until fragrant but not toasted. Add carrots: sauté until soft, Add oregeno, bay leaves, and paprika; mix well, Add chopped tomatoes. Return oxtal to ppot stir Add I cup water and tomato paste. Season with salt and pepper ‘mix thoroushly. Turn heat down to low. Simmer for 3 to 4 hours or until oxtail is tender and sauce is slightly thick. Adjust seasoning. Remove from heat and lot cool slighty. Skim off some oilon top, it necessary. 4 Separate oxtail meat from the ‘bones: discard bones, Shred meat ‘and add to the sauce; sti 5 Spread a layer of sauce at the ‘bottom of an Bxineh baking ach. “Top with a layer of neodies, Layer with meat sauce, eam, and chooses. Rapeat to make $ to 4 layers, ending with cheese on top. 66 Bake in the oven preheated to '350°F for 30 to 40 minutes oF until cheese bubblesThe Sweet yar Eee eA RCCL 4 Are you a cookie lover like me? It you are, you'll approve of this ‘genius idea: Bake a giant cookie in 2 skillet! I's so easy to make and it tastes even better when served ‘warm, topped with ice cream. It's ‘my go-to treat, especialy during the rainy season. The base is chewy chocolate cookie dough loaded ‘with tuo kinds of chocolate, gooey caramel, and a sprinkling of walnuts for extra crunch. I's perfect for cchocoholies! ‘What's great about this recipe is that you can mix all the ingredients in just one siillot~this moans tess bows to wash after baking, Take extro care so that your ingredients con't spill ut of the zhallow pan, Just thinking about a warm chocolate dessert already puts a smile on my face. It's feel-good food Yyou'l surely enjoy, too, Give ita try— {you and your family deserve a treat! About the columnist ‘Carmela grew upina family thatloves food, and stared her balngjourey Fickls Cookie Recipe Hook. Years ater after worcingin apstry shop n France, sean ber husband started thelr own ‘business Casa San Ls Paste Carmela ko keeps busy wi her roles aexectve pastry chef and managing partner of rsp ‘on 20th, andlikestotell everyone that there’ always room for desser Followher sxventures on vaecarmelasjournal.com CH UNKY TRIPLE-CHOCOLATE SKILLET COOKIE Serves 6 to & Prep Time 40 minutes 1 Preheat oven to 350°F Baking Time 18 minutes ¥ cup all-purpose four 'iscup cocoa powder ¥ ‘teaspoon baking soda ¥ ‘teaspoon cornstarch ¥ "teaspoon salt ¥ ‘cup unsalted butter v Yecuo sugar ¥ Ya cup brown sugar ¥ large esg ¥ yolk from Ilarae egg ¥ ‘teaspoon vanilla extract ¥ ‘cup toasted walnuts, divided ¥ Yzcup somiswost chocolate chips, divided ¥ ‘a cup white chocolate chips, divided ¥ cup soft caramel candies, divided (we used Kraft) ¥ Ynteaspoon coarse sea salt ¥ vanilla ice cream anc store bought salted caramel sauce, toserve 2 Combine flour, cocoa powder, ‘baking soda, cornstarch, and salt in 2 ‘medium bowl. Sat asice, ‘3 Heat an B-inch cast von skillet ‘over medium heat. Add butter and Jet melt. Remove from heat and add ‘sugars. Let cool for § minutes. Add (€99. eg yolk, and vanilla, Whisk until well combined. 4 Add flour mixture to skillet in 2 to ‘batches, mixing gently '5 Fold in half of the walnuts, ‘chocolate chips, and caramel ‘candies, Even out the dough in the skillet using a spatula. Spread remaining walnuts, chocolate chips, ‘and caramel cancies on top. Sprinkle with sea sat {6 Bake in the preheated oven for 18 10 18 minutes of unt top is crisp. Top with ice cream and salted ‘caramel sauce. Serve warm, IRON SKILLET? YOU ‘CAN ALSO USE A wwwevummy.eH@l aucust 2018 23,4 on recent oto Vena rhasceduson vse Seana’ mith vce ey teeter tie orb sco ssn Shanta ott ‘tie tothe Taunt bate henge hanes Tete sern of loa - - Sonor ana Pence op, Frey eatin oe ny i 0 BANH XEO {ought tained stag te robe wih You apg the tle ANS Makes Sto 6 Prep Time 5 minutes v6 letuce leaves, 1 bunch mint I now have a stop-by stop Guide” ooking Time § to 8 minutes leaves, en bunch bes, to serve ittook me a couple of resto get the skin right: | tweaked the recipe FOR THE NUOC CHAM 1 Make the nuac cham: Combine all by adsing more cornstarch tothe 7 2 tablespoons sugar ingredients ina bowl mix well unt by using soda water to maka tho ¥ 2tablespoons fish sauce (nats) sugor dissolves. Refrigerate nti batter consistently eis. you don't 7 tablespoon lime juice ready to use, This will keep for 3 to have soda water, don’t worry; you v 4 tablespoons water 4 days in the refrigerator. iu ueraalr wale Relea Wien 7 teaspoon gore 2 Whisk together flour cornstarch, Use a nonatick pan Gout have an lteospoon sliced bits eye chiles turmerie, sat, end suger ina medium tasier time fippin the pancakes) (sting ebuyo) bout Slowly ad e008 water: stir and don't forget to serve the W tablespoon grated well, Add coconut cream and green inpnealass nyeaceatay ea tg tabeia carrots (optional) ‘onions; mix well. piece of banh neo rit ins ettuce : fear wah some Gas! and min leaves, 3 Heat olin a nonstick pan just fn then dip it in nuoc cham, the Yl cup nee tour ncugh ta coat the bottom, aver ponaiee Niner nena sai v \2 cup cornstarch medium heat. Sauté !s of the sliced fmm. ust hnking of makes my © ‘teaspoon round turmeric _—onlons.and 3 04 svimpe url pink, Teas © ‘ateaspoon salt Pour'a cup batter into the pan, 1 tablespoon sugar pouring botaran onside then © cups soda water filing to coat the entre pan & "a cup coconut croam 4 Pico halt a handful of bean sprouts = About the columnist v 3 to 4 stalks green onions, ‘on top. Cover pan with alid and aliow == alleen. ara to bs best eon ave a a chopped finely bean sprouts to cook and soften. 2 fase mies espace 1 to 2 tablespoons vegetable oil ‘Cook nase until crisp and golden, ater restaurant, Marmalade Kitchen. Aileen or kainiceal taser fabian isthe autor ome Cal book on dessons sliced, divides $5 Foi haf of pancake overtopping papers reiore 100 orams shrimp, pete Transfer toa plate. Repeat wth Toren sieattarciony tir, a deveined and siced in hal remaining batter. Serve with lettuce, penipelaitggene! 7 100 grams bean sprouts herbs, and nuce cham 24. avcust 2015 . www.vunmy peMeats You Can Trust With Monterey, you get fresh, safe and high quality meats for you and your loved ones. Premium quality meats that come from grain-fed cattle and hogs to give you farm to fork freshness. That's Monterey, meats you can trust. ents ey ee ce) Procedur et ree cer ‘overnight covered inside the chi erent Sette een cel edtt was on a trip to Thailand that | discovered my love for mango sticky rice. 1ve had it at a few restaurants in Manila, but none comes Close to the one from a frult stand in Bangkok, which fellow Yummy ‘columnist Jun Jun de Guzman led ime to, The rice was al dente and the creamy coconut sauce had the perfect bolance of sweet end salty It was 0 good that | ended up buying 10 ‘orders! | decided to take a cooking Class while was there to discover the secrot to making this dish, and found ‘out that it's so easy to make! ‘With sweet mangoes and sticky rice {malagkit readily avaiable locally, you can put this dessert on your menu ‘without worrying about out-of-stock Ingredients. Vou can also pre-cook this dish, but remember to put the steamed rice into the coconut milk ‘mixture only when an order is placed. This ensures that the rice remains ‘creamy and perfectly al dente. You can also put some pandan leaves into the water used for steaming, and add ppandan flavoring to the coconut milk ‘mixture, This will add a different flavor and aroma to the rice, transforming it trom a traditional Thai dessert too new Pinoy-inspired treat! About the columnist ‘food stylist by profession and one ofthe brains behind The Clublouse in Robinson: Magnolia, shartene-Tan loves everything about food, she spends most of her time testing and tasting recipes, dining out teaching friends hove ro cook, and syling food forthe camera, When her schedule permits she takes met travel, often to Hong Kong, which she considers her second home A few days off to visit her favorite shops and food stops always bring her toa ‘es! level of inspiration, Visit her website at wirwsharlenetan.com or follow her on Tastagram @theshartan 26 avoust 2015. wwwvummyeH STICKY RICE WITH MANGOES Serves 5 to 4 Prep Time 10 ‘minutes, plus overnight soaking time Cooking Time 30 minutes ¥ Vz cups malagkit rice ¥ banana leat for steaming ¥ zcups coconut milk ve teaspoon salt w "cup sugar FOR THE COCONUT CREAM SAUCE ¥ 11cup coconut cream we cup sugar w pinch of alt © ¥ flesh trom Tlarge ripe mango, pled ands w Tablespoon ented sarin — ae I Tune learn oan ater overnight 36m ature; drain. Place @ ee ‘add rice. Steam for 20 minutes or until al dente 2.Combine coconut milk, sat, and sugar in a saucepan over medium heat. Stir until sugar is dissolved. Set aside and keep warm. ‘3 Make the coconut cream seuce: ‘Combine coconut cream, sugar. ‘and salt in another saucepan over medium heat, Let simmer until thick, about 3 minutes. Set aside ‘and keep warm. ‘4.When rice is cooked, add it to the coconut milk mixture, Simmer ‘over low heat until rice absorbs sauce, about 2 to $ minutes. (Rice vil become creamy and sauce will thicken.) Remove from heat. 'S Immediately after cooking, divide sticky rice among dessert plates. ‘Arrange mango slices on top then Ccrizzle with coconut eraam sauce. Sprinkle with toasted sesame ‘seeds and sorve with more coconut ‘cream sauce on the side, if desired.“There's truly something special about preparing meals for the people who matter in your life. | see that good food can put smiles on their faces, and | consider it an accomplishment that | am able to make people happy with the food | cook.” cokstore.com i GG GE Ee er Roe eae Ceo ene a Ce WO UB CTL Pee eeWV the World TEL Moussaka is one of my favorite dishes. It's also one of the most popular dishes in Greace, served in Slmost every tavern and prepared in homes for big family gatherings. Moussaka’s roots, however, can be traced to Turkey, ad itis said to dato bback to as far as the Ottoman Empire. Today, regional variations are enjoyed in Turkey, Greece, and the Balkan Peninsula, which stretches from Serbia to Bulgaria ‘The traditional Greek version is made by layering eggplant, a meat filing, and creamy bechamel sauce then baking It to golden perfection Its healthier elternative to traditional italian lasagna because it does away, with calorie- and earbonyarate- rich pasta noodles. The dish is very filing and is @ reat way to add more vegetables to your kids’ plates. I's also perfect for parties because it can bbe assembled several days in advance, chilled (or even frozen), then popped inthe oven right before serving, This moussaka recipe is tried and tested, and I'm proud to say that everyone who's tried it loved it! Make this for your next family gathering —it bbe a hit. promise, About the columnist For SariJorge food has alwaysbeen instrumental in bringingher family together. ‘Thanks 10 doting grandmother whomade sureher grandchildren knew their way round the kitchen, she hae been cooking since she was 10 years old. These days, she channels this same lave for cooking into a *hrivingbusnest, 5 Mushrooms Kitchen, she teaches cooking classes for household helpers. Aside rom food, Saris passionate about playing squash collecting paintings and antiques, and traveling, 28 avoust 2015. www.vummy PH Serves & to 12 Prep Time 30 minutes Cooking Time Vhour 15 minutes ¥ kilo eggplant, unpeoied and sliced lengthwise into /2-inch pieces ¥ "2 cup extra virgin ove oil ¥ ‘Vs cup grated Parmesan cheese FoR THE MEAT SAUCE ¥ 2tablespoons extra virgin olive cil ¥ ‘acup chopped white onion v ‘cup chopped garlic, ¥ 500 grams around beef ¥ ‘nteaspoon dried oregano "teaspoon ground allspice ¥ pinch of ground cloves ¥ 1 teasooon ground cinnamon ¥ ‘ateaspoon salt, or more to taste ¥ ‘a teaspoon pepper W up tomato sauce ¥ ‘cup canned crushed tomatoes ¥ Vay leat ¥ Ttablespoon sugar FOR THE BECHAMEL SAUCE ¥ "cup unsalted butter Y 5 tablespoons all-purpose tlour ¥ 3 cups milk ¥ ‘2toaspoon salt ¥ pinch of ground nutmeg ¥ cup all-purpose cream ¥ yolk from large eas 1 Preheat oven to 475° Brush ‘eggplant with olive ol place on a baking sheet, Season with salt and pepper. Cover with fol bake until soft, ‘about 20 minutes. Cover: set aside. 2 Make the meat sauce: Heat olive oll in a casserole over medium-high heat. Add onions; sauté une lightly browned, about 4 minutes. Add gar sauté until fragrant. Add beet spices, salt, and pepper. Add tomato sauce, Crushed tomatoes, bay lea end suger simmer until sauce is thick, about 20 minutes. Adjust seasoning, Set aside, |S Make the béchamel sauce: Melt butter ina saucepan over medium heat: Add Flour: whisk until smooth, Cook, stirring, for minute. Add milk, salt, and nutmeg, Mix until sauce thickens, Ade eream: mix, Remove trom neat; let cool for a few minutes. Add egg yolk; rix well ‘4 Place half of the eggplant in an @x@rinch baking pan. Cover with half of the meat sauce. Repeat to make 2 more layers. Pour béchamel sauce over; emoathen ton, Sprinkle with cheese, Bake, uncovered, in an ‘ovon preheated to 350% until lightly browned and bechamel is set, about 25 to 30 minutes: remove from even, Let rest for 10 minutes before servingCJ Preparing A _ wrevernovccinne af 5 Ik pAUEre bre mere C =r) Mmeccesceeren Mn Ce a MCL Lel mapbibpear tothe ect Peet hc eae) Petcare co‘The rainy season doesn’t have to mean sniffles season, t00. Keep the common cole at bay with 2 comforting bowl of soup! Soups ‘warm the body and are especially nourishing when made with leads of vegetables and simmered over iow heat to release their nutrients. They are particularly good for people who fre Sick and have lost thelr appetite, ‘Orange vegetables like squash {and carrots are high in vitamin A, ‘which improves vision, combats free ‘edicals, and strengthens bones; ooking them in oll makes the vitamin A more absorbable, Ginger ‘and turmeric ore antiinflammatory [agents and boost the immune system; while black pepper makes turmeric’s superpowers more easily absorbed and used by the body. This soup gets its ereaminess not trom dairy-based cream (which clogs lungs and Is high in cholesterol) bbut from coconut milk. Calamansi juice cuts the richness and rounds ‘out the flavors inthis dish. Simple, €easy-to-find ingredients are the bbackbone of this recipe, but they come together wonderfully ina flavorful soup, About the columnist Marie Gonzalez the mastermind behind {itchen Revolton, an Alabang based gourmet od company that specializes inhoitic,planebased cooking dass, ‘workshops, and ecures. she sagradate ‘ofthe Natural Gourmet Instittein New York cityand has completed Comal University’s Planchased Natron rogram. Marie spassonate about good food that tastes mazing nourishes the body, andis genleonthe earth To lear more about Marie, head ono swnrdtchenrevlution ph, 30 asucust 2015. www.rummy.rH® CREAM OF SQUASH SOUP Serves 4 Prep Time 15 to.20 ‘minutes Cooking Time 20 minutes 1 tablespoon vegetable oll ‘cup diced white onions 4 cloves garlic, minced 3 tablespoons minced or coarsely grated ginger ‘ir teaspoon ground turmeric "teaspoon ground cumin ‘in teaspoon around cinnamon salt and pepper. to taste 3 cups peeled and diced squash 2 cups peeled and diced reot vegetables (carrots, sweet potatoes, or potatoes) 22 to 3 cups water, plus more as needed ¥ Yup coconut milk, plus more to serve ¥ 2 teaspoons calemansi juice ¥ chili powder for garnish and toasted baguette slices, to serve (options!) S888 BESET s Heat olin a pot ever medium= high heat, Sauté onions, gar ingor, turmeric, cumin, cinnamon, sat, and pepper for 3 to S minutes. 2 Add squash, root vegetables, water, and more salt. Inerease heat to highs bring to a boll Lower heat and simmer until vegetables are forictender, about 10 to 15 minutes. ‘Transfer mixture toa blender anc purée until smooth. “4 Return mixture to the pot and stir in coconut milk Bring to a simmer lover medium-high heat. Add water if soup is too thick 5 Remove from heat and stirin calamansijuice. Season with salt ‘and pepper. Garnish with chil powder. if desired, and coconut milk. Serve with toasted bread slices if desired.HEALTHIER RICE COOKING CHALLENGE 2015 (A Fun Cook-Off featuring BROWN RICE) tmather and resentation of the gis. 6. The finals willbe held on NOVEMBER 7, 2015, 11:00 AM AT THE FISHERMALL [ACTIVITY CENTER. {CRITERIA FOR JUDGING Taste POCHERONG hitp:-//wwwyumi gen Ey 7] eral fe) ec Scan this QR code to launch Yummy.ph! v @yummyph -G @yummyphAlways Be Creating © Discover the different iMoney pes of fonts Oy KB Opp ° ss various styles of fei pa He f ) wow which pen to use cflanee © Gek started with your G{EATERD J Vite 2 kb aS) ; Dy © Master the art of inking PP Slo and embellishment Sey © Find your own style ‘iw | te | a aa 5 Hale = my ‘eee Available in bookstores and on newsstands for only P295AROUND-THE- WORLD EATS Treat your family to a dream vacation without breaking the bank. All you need to do is spend a few minutes in the kitchen.CREAMY PASTA WITH CRISPY MUSHROOMS, For Meatless Mondays, try this v4 cup shredded Parmesan golden brown. Drain on paper ‘creamy dish, Instead of the cheese, plus extra towels and sprinkle with salt, usual chicken for topping, use for sprinkling Set aside. ¥ freshly ground black pepper, 2 Add more il to the same to season pan, if needed. Sauté garlic ¥ 1(600-gram) pack penne until golden. Serves 4 to 6 Prep Time noodles, cooked according 3 Add cream and simmer for 20 minutes Cooking Time to package directions 2 minutes. Add Parmesan 25 minutes ¥ 2 tablespoons chopped cehease and stir. Season with ‘rash parsley popper. Remove from heat. ¥ Stablespoons vegetable ol, 4 Aad ponne noodles and toss plus more for sautéing 1 Heat oll n a frying pan to coat. Divide among bowls ¥ 2000-gram) packs eyster Fry mushrooms in batches, and top with mushrooms. ‘mushrooms making sure not to crowd the Sprinkle with parsley and more ¥ sal, to season pan. Cook on both sides until Parmesan cheese. ¥ 2 cloves gar, minced ¥ 2@50-m)) packs all-purpose cream ae A 34. avousr 2015 - WOSAGE PORK CHOPS WITH BALSAMIC ZUCCHINI Give the crowd favorite a 1 Combine Ys of the garlic, ‘gourmet twist with just afew soy seuce, cayenne pooper, simple ingredients. Serve with lemon juice, and 4 torn sage ‘garlic noodles or garlic bread leaves ina bow. Add pork to round out the meal. ‘chops. Marinate, covered, in the refrigerator for at least Serves 4 Prep Time 15 minutes, 30 minutes, plus marinating time Cooking 2 Heat I tablespoon olin 2 Time 20 minutes {ying pan over medium heat, ‘Ada! remaining garlic and sauté ¥ Scloves garlic, until golden minced, divided 8 Drain pork chops from ¥ 2tablespoons soy sauce marinade and add pork to the ¥ teaspoon cayenne pepper pan. Cook for 3 to 6 minutes on ¥ Juice from half alomon ‘ach side, Sot aside, ¥ 61012 fresh sage “4 Hoat romaining oll in tho leaves, divided same pan. Fry remaining sage — t . ¥ 4 medium Ca-inchethick) eaves until erisp. Drain on GREEK MEATBALLS WITH FETA SAUCE pork chops (about paper towels and sat aside = = = 500 grams) '5 Add zucchini tothe pan and ¥ 2tablespoons vegetable cook for lto 2 minutes on Hefty meatballs make for ¥ teaspoon fresh ‘a esiea see aia Ana aca ‘one satistying meal. Prep the oregano leaves. ¥ Tlarge zucchini, sliced vinegar end toss to coat. Cook Meatballs Inadvance, store 3 fresh mint leaves, plus inte rounds fovimoreminute Season with theminthe freezer, and thaw extra for garnish ¥ 2tablespoons black pepper when ready to use, balsamic vinegar 66 Garnish pork chops with fried “ixeostatle.al for pan -fntna} ¥ black pepper to season sage leaves and serve with ‘Serves 4 Prep Time 30 Deluamicsucchinton the ade minutes, plus chiling time Make the meatballs: Combine Cooking Time 20 minutes allingredients in a bowl. Mix with your hands until FOR THE MEATBALLS. ‘well combined. Take 10 ¥ 500 grams ground beet 2 tablespoons of the mixture, ¥ ‘large white onion, minced ral into @ ball, and arrange on = ¥ 3 cloves garli, minced 2 tray, Repeat with remaining > v 2ea9s mixture. Cover and refrigerate ¥ Vacup breadcrumbs. unt ready to use. ¥ Tablespoon 2 Make the feta sauce: Process Worcestershire sauce allingredients in a blender ¥ teaspoon salt for food processor until wall ¥ ‘teaspoon cayenne pepper combined. Refrigerate until ¥ 2 teaspoons fresh ready to use, ‘oregano leaves '3 Heat ol in a frying pan over ¥ 2teblespoons chopped medium heat. Add meatballs fat-leat parsley ‘and cook until evenly browned, about 19 minutes, turning FOR THE FETA SAUCE ‘gontly to avoid breaking, ¥ Yacup fota cubes, plus oxtra 4 Drizzle meatballs with for garnish feta sauce, and garnish with ¥ 2iablespoons plein yogurt extra fota cubes and mint ¥ teaspoon lemon juice leaves before serving, ¥ 2 ablespoons olive ol wwworummy eH. aucust 201s 35,TURMERIC FISH WITH DILL (CHA CA LA VONG) This Vietnamese classic is loaded with healthy ingredients—both turmeric and dill are revered for their anti- inflammatory properties. Serve the Ingredients separately so everyone can have fun making their own bow! Serves 4 to 6 Prep Time 30 minutes, plus matinating time Cooking Time WS minutes ¥ 2 teaspoons fish sauce (patis) ¥ 1 teaspoon minced fresh turmeric ¥ tablespoon ground turmeric ¥ 3 cloves garlic, minced ¥ tablespoon crushed singer v ‘2 cup chopped ll leaves ¥ 2.cream dor filets (about S00 re ne FOR THE NUOC ¥ cup fish sacs 36. aucust 2015 www.yummy.eH A ¥ 3bird's eye chiles (sing labuyo). minced Telove garlic, minced 1 teaspoon fresh lemon juice 1 teaspoon sugar v v ¥ 2 tablespoons vegetable ail divided ‘arge white onion, sliced ‘2 cup chopped areen onions 1 200-gram) pack vermicelli (sotanghon) noodles, cocked according to package directions ‘2 cup chopped toasted peanuts Y2 cup dill leaves Yp cup cilantro leaves (wansoy) ‘2 cup basil leaves 2bird’s eye chilies (siting Jabuyo), sliced lemon rounds, to serve 11Using a mortar and pestle, pound together fish sauce, turmeric, ground turmeric, garlic, ginger, and dill to make @ paste. Add paste to fish and ‘mix to coat each piece completely Cover and refrigerate for at least 30 minutes, 2 Make the nuoe cham: Mix together all ingredients ina bowl, Set aside until ready to use. ‘3 Heat | tablespoon oilina frying pan ‘over medium heat. Seuté onions until golden; set azide, 44 Ada remaining ail and sear fish until cooked, about 2 to 3 minutes. Ada ‘green onions and toss. '5 Portion noodles among Bours. Top ‘with fish and onions. Garnich with peanuts, dil cilantro, basil, chilies, anc more green onions. Serve with nue {cham an lemon rounds on tho sideSHRIMP PIRI-PIRI Piri-piri isa traditional Portuguese sauce made with chilies, ol, emons, and other ‘spices. t makes the shrimp so tasty— {you'll be eating with your hands and licking your fingers for sure! Serves 2 10 3 Prep Time 10 minutos Cooking Time 5 to 10 minutes FOR THE PIRI-PIRI SAUCE 1 Y&-cup plus tablespoon olive ol, divised ¥ 2t0 3 birds eye chiles (sing labuyo) ¥ clove garlic ¥ ‘teaspoon paprika ¥ 1 teaspoon whiskey optional) Y juice from halfa lemon © pinch of salt ¥ 500 grams shrimp, leaned ¥ whole and chopped parsley leaves, and ‘chopped birt’ eye chiles (sing labuyo. eptionaly for garnish 1 steamed white rice and lemon wedges, ro serve ‘1 Make the pin-piri sauce: Combine “a cup olive oil, chiles, garlic, paprika, whiskey (if using), lemon juice, and salt in food processor or blender Pulse until well combined, Set asise. 2 Heat remaining ove oll in a trying pan ‘over medium heat. Add shrimps and cook ‘until they start to change color, about 2 to 3 minutes ‘3 Tur shrimps and add piri-pir sauce. ‘Cook for 2 minutes more oF until shrimes are completely cooked 44 Garnish with parsley ang chiles if desired. Serve with steamed white rice anc lemon wedoes.Download the App now! | LV SSN http://bit.ly/yummy-ios_ Attp://bit.ly/yummy-android *Powered by bugo. You can access bugo using the account you create for the Yummy App.GBH > YWEntertaining - Bettertogether \» Round up the gang—it’s time to celebrate! Ice-cold pints paired with tasty bar chow is the perfect formula for a fun night in. Aligue~ THE $i Parmesan= { Chicken Bacon Pepper | Banh Mi | glazed MENU Sweet [Chicnaron] Crispy | Slicers | Crispy N Corn Chickpeas calamari, necipes THis way wwwyummy.PH® « aucust 205 39eee Pd » Le haa ea aE 13) Crees Pera) oer ay comes Give riled corn an Asian twist with Japanese mayo and 2 sprinkling of spicy togarashi poweler. Drizzle the cobs with lime juice for extra zing, Makes & Prep Time 10 minutes Cooking Time 10 minutes ¥ 4 cobs sweet corn, husk removed and halved ¥ vegetable oil for brushing AO svousr 2015 . www.vummv Pie JAPANESE GRILLED SWEET CORN ¥ Y2.cup Japanese mayonnaise ¥ salt, to taste ¥ Ys cup togareshi powder ¥ Y2 cup crumbled feta cheese ¥ '* cup chopped green onions ¥ lime wedges, to serve 11 Heat a charcoal gril or 8 ‘nil pan. Skewer corn onto barbecue sticks 2 Lightly brush corn with Cll. Grill until slightly charred on all sides, about $ to 5 minutes 3 Once cooked, spread 1 tablespoon Japanese mayonnaise on each cob halt. Sprinkle with salt, 2 teaspoons togarashi ponder, and 1 tablespoon feta cheese. Repeat with remaining cobs “4 Arrange corn on a serving pltter and sorinkle with {green onions. Serve with lime wedges:BACON CHICHARON Who deesm’t love bacon and 1 Heat olin a large frying pan chieharon Ths erunehy treat ver mecurnhest. Sty gogageto run-otthe- ve zest for combines the two favorites! 2 Combine brown sugamehili ‘mill potato chips. Here's a new: garnish (optional) Serve with speed vinegar t9 power and satin Creag want to munch on balance the richness. Setande sigan night Ast olin are rina pan corre come ver madi host Serves 4126 propTime baking powder and grid Bares 410.6 PropTime 2 Ad chickpeas any, YOminites Cooking Time pepper a bow, ih Sminutes Cooking Time string continuously, unt crip S minutes dredge bacon in ixturdygE” 20 minutes and aoden, about to 18 emacs minutes. Oo this n baths, Preerwealionties) | ; Td a sg steeobalo. NOBPBOTHNENPUD, Ly LESS TALK, MORE MUSIC NO JIBBER-JABBER AND BACK TO MUSIC FASTER YG YOSPLAYFMys Ae Cheers! Hosting after-dinner drinks? Head to the supermarket Cy ih and you'll find a fresh new crop of boozy GRAB concoctions on the shelves. Let’s drink to that! MULE OVER Now you can enjoy a Moscow Mula Fight at home, This one's a perfect blend of vooka, singer beer, anda lime-flavored mixer Smimoft Vodka Mule, P35, Metro Market! Mar ALE AT EASE Fruity dnd slighty bitter this brown ale is brewed by, 2 community of monks in Belgium WIVATTALIA! That means revenue :. from every bottle PERFECT PAIR Like your whiskey with 2 splash of ola? This bottle srightup your THAT EXPRESS Styishly packages alley! Haveiitwith” Brewed in Thailand, iia dark battle, 201418 decicated to steaktake this fullfavored a cer oil service. Picts sates ers seicatin_chmay Paes enjoyed with pork flaver and easy to Teplates Brown Daniel's Whiskey skewers spicy rink Paire with ‘Ales PY72, Rustan's land Cola, P143.78, _"00d!es, or oven 3 thin-orust pizza” Marketplace The Landmark ‘fresh papaya salad alight salad Sawasdee kal Birra Roma Bionda, ‘chang Classic 152.96, Rustan’s 3 Beer, 9, Rustan's Marketplace : Marketplace 54. avousr 2015 . www.vumny erSUMMER DAZE Med in the Philippines, Brow Kettle ie 3 light, retreshing lager Inspired by classic Belgian Witbier Asipis an ode to summer days by MADE WITH the beach. Brew ‘MALT FRUITY FUN Kettle Original 4 tts malted, Take 8 trip to Rome Brow Beer, P30, oroperties make with this bottle Pioneer Centre this premium of Italian pale comes a a leer. Citrusy with a notes of mango and grapefruit orca toasted grains it's oreat with fish and seafood, Bera Hijos de Rivera Antonina Altinate, 1906 Reserva i428, Rustan's i Especial, P89, ‘SM Supermarket SHAKE ‘THINGS UP Not afan of strong, hard drinks? Have a bottle of this ‘creamy. caramel flavores, vodka based cocktail so AROUND THE you wan't have to WORLD miss out on the fun In gelebration ofits Vodka Mudshake ot anniversary, ‘caromel, P84, the popular lager The Landmark rand released limited edition bottes that Feature some of the worlds ‘most famous‘itios fon the labolsits a collectible you shouldn't miss Heineken city dition, P8150, ‘SM Supermarketto 10 IDEAS Bacon, lettuce, Teas and tomato sapere me with lettuce, halved cherry tomatoas, and There’s more to BLT than the plain pan-fried thick-cut bacon, Make them ol’ sandwich. Put a new twist on the more special with avocado slices, alfalfa tried-and-tested trio and try these snmvurtscmndl-pasiay teers. 10 exciting ideas. 56 avoust 2015. wwwyummy erSuper bowl Tais rainy season, find comfort in a warm bow! of BLT soup. Cook chopped bacon ina pot until crisp, [Addl chopped lettuce and al purpose Flour stir Ad onions, garlic, and tomatoes. Stir in chicken broth ang simmer. Ade ‘il, and saason with salt and popper. Serve topped with croutons and chil flakes So egg-citing! Can't get enough of eggs Benedict? Make it LT style! Take a warm English mutfin and spread butter fon one side. Layer lettuce, sliced tomatoes, bacon, and a poached egg on top. Pour hollandaise sauce over and serve immediately It's oil-right IF you're craving for pasta but not in the mood for red or white sauce, go for an oilbased, BLT-inspired dish. Japanese breaderumbs are added to this one, making it even more satisfying, Head to Yummy for the Bacon-Lettuce-Temato Pasta recip. Stick with you Entertaining at home shouldn't be a daunting task ‘Stick to easy nibbles so you can stil ‘enjoy your trends’ company. Tey skewered BLT bites! Thread toasted bread, crisp bacon, lettuce, and cherry tomatoes on cocktail picks or ‘bamboo skowors, Cone! Grilla in Manila Gril some lettuce! Itsan easy trick to give salads a smoky flavor. Brush lettuce wedges with oil then frill until slightly charred. Too with cherry tomatoes, grated Pormesan cheese, and almond svers, Serve with bacon Vinaigrette for the complete BLT experience Roll modo! Even Pinoy dishes can get @ BLT upgrade, Since traditional lumpiang Lbedis already made with lettuce, the only thing eft to do is add choppod tomatoas and bacon bits to the mix. You'll love this neve take, for sure! Gran check Frosh start Take your eue trom the classic coprese salad for your next meal starter Slice the top off amedium termato and ‘scoop out the seeds to make 2 cup. Pour in somo balsamic vinaigrette then fill with crisp bacon, lettuce, and kesong ut slices, Cheese whiz Heres a fun kitenen ‘experiment: Combine two lassie sandwichos—BLT and grilled cheese—for one heart- stopping treat. Spread butter ‘on two slices of white bread Top bread with grated cheese, Layer bacon, lettuce, and tomato on ane slice then cover with the other. Grill to gooey perfection, Tada! wwwyummy.eH® «august zos 57Pa ol MOLL) Uigte(*] eT -tarer Sm Co) n° a satisfies quite like it, which is why we're unlocking the secrets to getting the meat tl AS ee Rom) outside, and tender and Ri Rom CMe MOE eta guide to get it right each ProRavaaa it) Creer ae a Cee ao ee aii cey Gite) ig AC hg de CORE one eo. Catied ee ete ned Fonroiemna om paren Cena eet tote ad rebh A % endef tence wth favor Porterhouse Steak with Roasted Marble Potatoes Cee) Oe ee eco cd ee eee Rees FOR THE ROASTED MARBLE POTATOES. eee eee ae eee Tes a Paes Reena cio) Ce ae eco ee ea ean) ars Deen ee ee ee ee cg ee ee ey Res eae eed Sa Coes Pee eee Sate eects eer ee eer fer eee ey eee ea ees cast iron pan or heavy-bottomed pan over ee terete ee ae ee eee ee es Cee ees Aes ee eee Oe ea oe ae eee ee en td ote eee Ca peer eee et tet eee ers ue ane eos Ce et ens Cees n eee Ser ea eee oe SaBacon-wrapped Filet Mignon with Béarnaise Sauce Impress your family with this classic teak alish. Wrapping tenderloin with bacon makes Ce etter eae Serves 2 to 4 Prep Time 20 minutes Corr re iatee! ete! eee ee a eee ee one Ses eee ns eee au) eee Peeters) ere ee eee encod econ 4 strips bacon ee ea) ¥ 2 tablespoons butter eee to serve (optional) Sees 2 Make the Géarnaise sauce: Combine Sree een See es eet eee re eee eee See ee ie aay er cd en eee eR eee eae See ene Sere teen) eee eee aod ee ae RE ee nen ee rec as et ene eee ety eres eo ee ee ere eee eee eres Peete) a cee ce cae Seeger eee ae eee ee ed ee aes See ee red ee es ert) Stop b these” stores ‘When buying steak Se eon ee tes) Pienaar velba fer aoe eta eet Peer aera) ene foeeterag ea Crean PO ed ne eerie Seen aur‘This salad will surely hit the spot! Lettuce greens are topped with juicy steak, ne eee eee CaO Cet) Sears Cd ee ete ee tr eee oy Coy ee years ns at err a ay arene ry ee etry rs ere eee eee egy ¥ 6 cups curly and romaine lettuce leaves, eee Aree eet ee eer ee ety ee te ei half moons eae De ane Cerca rE er} een Pe cae ees Rote eens eee es ent) cee ey Cee eee ere ee Pe eee) Pega ee sees eter ea es oe tats Cee eee oe eee eee eee Drizzle with dressing or serve on the side Use these tools | ~ Crea eae tact: Persea cree End éfee ee en) Coes eed eet ee arts ae ers ee ee) es Ae eee eee oa rea eee or) ees ee eed eter eer Eee ee ea) Ce eens are eo ee a) ae) eee Ca eee ey ee ees else is as mouthwatering as tender steak strips, melted Swiss ch Ses eo a eee ce ei ee eS eee eae eee ee) Pe een nny eee ees tea eae Pee tener Pere Pe Oe eee eet eee ‘until medium to well done. Remove from ae ee ee es Ces Check the heat : rea ocr eae eee Seer eens eee eee ees Ce ee eee eae cee teen ee the inside of each slice. Place 2 cheese eae seer Cees Ree et eed slices. Cover with a bread slice. Repeat to eres Ceo ie gee ne ee ee ed eae ee ee aed ene ee eed cee edRa: Fa: te 1 al er cela CU A Eee CL Ed Sri rahe ial geo baiahanta De Peanaeeniet ond piers x eter se te am nierel ie nssrenvinelaauuirlerertifty eee cen = ieibaotie € cS fepshrees 4. Ee nine aaa a ee ee ec ees Bale i eee er ee ee eee irae ea Pa en ead eer feo es erste ec Sere eee Peed Sees ey eee eee Seas Peon ad ee eee eco pete eee es ea ee ee eee ee oy ee eos ean a Seen ee eet Ganga Saban nuts ri iil eee ‘paca emer ed Se 5 a. Scene urn erinenene ee | er a ere aco aa Be eeer 4 neg Oye ert aking perenne Saar eRe ae eae Es ae See See aes x Peery ay hr re Su he Peron space Eaniienien merayoro eee Pyrecrpermverrtret vy eerie eres Peter oes eed eer eee te eet es ea peierenerese etcRib-eye Steak with Green and Red Chimichurri Sauces and Olive-Garlic Rice Ent your steak like a South American! The sauces serve as tasty counterpoints ernie ce hs Se Lean Cr Renate eae aes ene cr ny Pets net Cee ee eee eet Penny Paco eed Caer ee tans ees Ae ae ere ecg a ee Meco ee! arn ane ee oad Cm) ae Pa eee Cee act at ere FOR THE OLIVE-GARLIC RICE Perret resi) eee ee aa es ero A eee este ee Cr eee eae foe Ce are ea nas See eee Cee ee ee) Cee a eae) oe Pie eee eae td all ingredients and 1 tablespoon vinegar in re ete eet low heat, uncovered, for 30 to 40 minutes ages eer eats halfway through cooking. Taste and adjust ee ee ee cece eee erat ere re eee ry ata eee) See ec ere a etme Se en eee eee ee eee eee ea Ce ee tis eeu read eee eee Se ete ae Se eee es Pou mien eae toes) ee ees Site eee ues the side Nae ee So)Kick up your kebabs with flavors from around the globe— we've got everything from Greek souvlaki and Spanish pinchitos to French brochettes and Indian tikka kebabs. Fire up that grill and get cooking! PHOTOGRAPHY BY | Toto Labrador pees feces ev sh Souvlaki Combine 2 teaspoon ground Robey Gee ‘Teateiki coriander seeds, 2 teespoon | at cinaiand Combine 1 cup olive oi round cumin seeds, Ya {| Green Pastures "tablespoon pepper paste (we teaspoon around fennel PRODUCED BY used Yolcinkaye pepper paste, seeds, teaspoon paprika, 3 oak vab wi paaliia Reataial available in Santis), juice from cloves gar (minced finely), 5s half atemon, 4 teaspoon dried 12 teaspoon sat, pinch Combine 90 grams red onions coreganc, I teaspoon salt, and 4 of saffron, 2 tablespoons (Grated), 2 tablespoons grated teaspoon pepper ina bowl. Mx hot water, 1teasz00n dried gar, 4 teaspoon around well Sice 360 grams swordfish oregano, bay leat rushed), cumin, Js teaep00n paprica, filet or whitefish into ixlinch 2 t695p00ns sherry vinegar, teaspoon sal, teasncon cubes, Size 1 green bell pepper and ? teaspoons extra virgin back papper 2 tablespoons Inte Vinen squares. Quarter 2. ole in alarge Bowl: mix chopped Hat-eat parsley, 8 mellred onions end halve 6 wal Sie® S00 grams pork _—teagpoon ground cinnamon, cneny tomatoes Alternately tendovloin into Finch cubos_stesepo0n alepice power, thread all ingredients through and marinate in the minture, Ye teaepoon cayenne pepper sours Season with saland_ covered, for 2neurs or and 600 grams ground tomb pepper, and drizzle with olve _overnightin the refrigerator. in alarge bowl, Pat mixture oll Gril skewors for 10 minutes Thread Dork through skewers. ont skawers. Gril for 10 ta orunti tender, basting sh Gilfor 10 to 2 minutes, or IS inutes, or unt cooked vith sauce, Serve with tzatzk, unt tender, basting often with Serve wth gale tahini sauce. Makes 4 the marinade. Makes 6t08. Makes 6 108 66 avoust 2015. wwwyummy PH“eas om oe ‘Combine 14 cup white wine, cup olive cil, teaspoon Dijon mustard, 1 teaspoon chopped parsley salt, and pepper in ‘a bowl, mix well. Marinate 8 prawns (peeled and deveined vith tals left on) in the mixture, covered, for 30 minutes in the refrigerator. Quarter 2 small red fonions. Prepare & fresh button mushrooms (stems trimmed) ‘and 4 cherry tomatoos. Theoad ‘mushroom, 1 prawn, and ‘onion piece twice onto 2 ‘skewer, then top with a cherry tomato, Repeat with the rost ‘of tho ingredients. Gril for 5 minutes oF until shrimp tums pink, basting often with ‘the marinade, Garnish with chopped parsley. Makes 4 Combine t cup coconut milk "a teaspoon turmeric powder, 1 teaspoon grated ginger, 1 teaspoon minced garic.1 tablesooon curry powder, and 2 tablesooons dark bronn sugar in a bow rix well, Set aside. Slice 400 grams chicken thigh fillets into I inch cubes. Marinate enieken in mixture, covered, for $ hours fr overnight inthe refrigerator, Drain chickon, and mb together marinade and le cup vegetable ol. Thread chicken tonto skewers and gril for 10 to 12 minutos, oF until chicken Is cooked through, basting with the marinade Serve with peanut sauce and garnish with chopped peanuts, if desires Makes 6 to 8 Combine 2 tablespoons garam masala (available at Assad Mini Mand, 2 teaspoon ground ‘cumin, Ye teaspoon ground coriander, } tensn00n chil powder, 2 cups plain yogurt, {and 1 tablespoon lemon juice Ina owt mix wall. Set aside Slice 500 grams chicken breast filets into Tench cubes, Marinate in mixture, covered, for at least 2 hours or overnight In the refrigerator. Remove Chicken from marinade and thread onto skewers. Season with salt and pepper. Gil for 10 {0 12 minutes, or until chicken Is cooked through. Serve with your clip. Makes 6 to 8. Combine 3 cup water, ‘cup Japanese soy sauce (we used Kikkoran), 75 cup sugar, ‘tablespoon grated ginger, and Ia tablespoons mirin in a saucepan. Bring to abil, then lower heat and simmer until sugar is dissolved and sauce is. thick Slice 180 grams US. beef tenderloin into Hinen cubes, 1 medium earrat inte Fineh-long sticks, and 2 stalks looks into ‘Hineh-long pieces. Thread beet, carrots, and leeks alternately fon skewers, Gril for 2 minutes fon aach side, rogularly basting swith sauce, Makes 4. wwwyummy.pir® aucust 205 OFWohl Rum, brandy, vodka, and whiskey—think EM Koen cau eects NRCan lcun Ria ce) Epiemukaeteteoutel joo in the oven-you'l be rewarded with juicy, fork-tender ribs. pm re Crs ae a Ganother layer of fol, poner = ple ee | ea ery eee ean} pre ae eT eeeUOC ERE Bea Berta) Peer nn ttn) connec] Peer ry ea ee Peace) Secs Saat Se Ea onary Here’s a crispy dish inspired by the classic Bourbon Sour cocktail. Golden chicken fingers are costed in a sweet and tangy sauce that’s lip-smacking good! Serves 2 Prep Time 20 minutes ¥ la cup lemon juice 13 Heat oll to 320°F in a deen Cooking Time 10 minutes v Y2cup water frying pan or deep-tryer ¥ "a tosspoon salt ‘4 Coat chicken in breading, dip FOR THE BREADING. inegg whites, and coat again ¥ Ys cup all-purpose flour ¥ canola or vegetable ail fer wt breading, ¥ lis cup cornstarch eep-trying 5 Deap-fry chicken in batenes eee ¥ li teaspoon salt ¥ 200 grams skinloss chicken ntl golden and crisp. Orin on [Ae OREESR ¥ Ye teaspoon freshly ground breast fillts, cubed a wire rack Pte black pepper ¥ whites trom 2 eggs, beaten 6 Heat the Bourbon Sour souce v Ysteaspoon sugar ¥ thinly sliced lemon peel for in 8 wok oF macium frying pan ‘garnish optional) ‘over medium heat until sugar FoR THE BOURBON SOUR SAUCE ‘lssolves, Add teed chicken ¥ 2 ablespoons bourbon Make the breading: Combine pieces and toss to coat whiskey (we used allingredients on a plate. 7 Transfer to a plate and ce Jack Daniels) 2 Make the Bourbon Sour ‘garnish with lemon pest oer ¥ Yecup sugar sauce: Combine all ingredients Serve immediately, ae wawacvumoty eH ausust 2015 69‘The rum-and: sm. Smear it on aril Serves | Prep Time IS minutes ¥ } tablespoon softened butter Cooking Time 20 minutes ¥ Ys cup grated or shredded mozzarella cheese FOR THE RUM-RAISIN JAM v ‘scup arated cup raisins cheddar cheese vs cup water v's cup sugar 1 Make the rum-raisin jam: ¥ 2 tablespoons rum Combine al ingredients in 2 ¥ ‘tablespoon lemon juice small saucepan. Cook over low ¥ pinch of salt heat until sugar dissolves and rixture thiekans to syrupy ¥ 2 slices white bread consistoncy, Sot aso, ZO avoust 2015 « wwwyumev eH isin pairing isn't only for ice cream. Here, it makes an appearance as a bottle of 1d cheese sandwiches for a winning sweet-salty combin: 2 Brush both sides of each slice of bread with butter. Spread rumeraisin jam on one slice. Top with cheeses and cover with the other bread slice 3 Heat a nonstick oF gil pan over medium-high heat. Place sandwich on the pan and grill con both sides until cheese is melted anc bread is golden brown, about 4 to § minutes er side, Serve immeciately Seer Et Saree ey eet eyes peorenerreeny eer Serves | to 2 Prep Time marinating time Cooking Sones ane Sees cee ear eas Poot eo oeSe ee eed ee ore Cee cosy Perera 20 minutes Cooking Time Sot en ete arene es eet ea ae ee oes Ce ead Ve een ena eet Deena ens eee ee one eons eee) Pond nn PaaS See eee) eee Crrary Pans Tee eeacy Stn enero ling, you can epread it on scones or top it over ice cream. Rg cen eee ey cen ener ea ee es ad eee with remaining batter eae ey ee eet ees eas Coe See te ec ca een ete ec) cee nts ees poe Arrange crepe on a plate a eo eet et Ee cena! ogee as ec eer cers eee eee ed Rae Ee Le eot KITCHEN Six men prove that great home cooking doesn’t have to be complicated. All self-taught, they continue to draw inspiration from family traditions and the joy of shared meals, Here, they let you in on their favorite gastronomic experiences, easy recipes, and simple tips to get you cooking Produced by Anna Felipe Photography by Dairy Darilag and Miguel Nacianceno (food) a Food Preparation by Zee Castro-Talampas Food Styling by Idge Mendiola Santo) aoChicken Al Mattone with Spinach and Gorgonzola Sauce This Tuscan bechricte Ghes you jiey meat and rip skin, Don't have a brick? A heavy pon work, too Serves 2 Prop Time 10 minutes Cooking Time 30 minutos ¥ 2 (200-aram) chicken breast fillets, ¥ salt and popper to season ¥ 8 tablesooons olive oll divided ¥ 8 sprigs marioram v v 4 cloves garlic, pounded 2 cups spinach leaves, washed and soun dry ¥ Tablespoon unsalted b ¥ 230 arams Gorgonzola choose ¥ up milk ¥ pinch of pepper and nutmeg 1 Season chicken with salt ane pepper. Heat 4 tablespoons olive ol in large pan over medium-high neat. Add marjoram. When oil's hot, place chicken on pan, skin side down. Plat brick wrapped in aluminum fol on top ofthe chicken to weigh it down. Cook for 410 6 minutes per side or until cooked throush, Set aside 2 Heat remaining olive olin anothes pan over medium heat, Add gar souté unti golden. Add spinach toss pel bocce Lntil wilted. Season with salt end basen 3 Make the sauce: Melt butter n a pan cover medium heat. Add Gorgonzola: cush with a fork, Add mi mi Season with pepper and nutmes. Let sauce reduce until thick. Set aside 4 Place spinach on a plate. Top with chicken then spoon sauce around plate, pepper. Remove from heat, Set aside,Oven-cooked Gambas ‘Aside from big roasts and ‘tempting desserts, you can whip up amazing appetizers Jn your oven. Here's a classic starter that’s sure to please ‘your family, ‘Serves 2 Prep Time 20, minutes Cooking Time 10 minutes ¥ 2tablespoons olive oll ¥ 2 cloves garlic, minced ¥ 6slices Spanish chorizo 1 250 grams large shrimp, peeled and deveined ¥ 2 teaspoons paprika © Ye teaspoon salt © i teaspoon pepper ¥ 2 ren finger chiles (iling pangsigang), sliced ¥ toasted bread, to serve Preheat oven to 400 to 50°F. 2 Place olive oil gare, and ‘chorizo in an ovenproof dish Roast inthe preheated oven for 5 minutes ‘5 Hoat a gril pan over ‘medium heat. Gril both sides ff shrimp until pink, about 2 minutes, ‘4 Add shrimp to chorizo mixture. Add paprika, sat, pepper, and chilies. Toss. 5 Serve with toasted bread, TA. aucust 2015 « wwwyuMny PH ‘Owner, Mr. Cochinillo “1 gotino this business because I talk too mul Tinee de Guzman recalls with alg.“ told my friend that leould cook for hisson'sbirthday.t didnt expect held order cochinllo!” The desire to roast suckling pig had been on Tinee's mind for months—ever since he bought a brie ‘oven—but it wasn until hat request came thathe actually acted on it, Word spread ‘quicldy. From that initial order in October 2012, requests for Tinee’s Cochinillo del Cielo ‘ame week after week. Completely unplanned, the Found himself with a new business Itdoesnt come asa surprise, however, that Tinee Found bis way tothe food scene, Aiterall, he grew up ina big, food-loving family that clebrated everything with shared meals cooked by his grandparents. “Asa child, would sit and observe in the kitchen. Tiscovered that the best ingredients, which ea eaa ‘usually eame straight from the farm, make dishes taste exceptional,” he says. Hs interest deepened through hiseight-year stint asa professional food photographer. I picked up lot from working with some ofthe best chefs here and abroad,” he shares. Tinee’s passion fr fod is only matched by hhisattention to detail—somethingthatisnow evident in the meticulous way he prepares his erisp-on-the-outside, soft-and-butery ‘on-the-inside cochinilo. “I'm involved in the entire process from picking the best free-range piglets to raasting them in the brick oven for five to six hours,” he shares. “love slow cooking because i brings the senses to life, With cockinill, for example listen to the way the skin sizzles, look at how broven it gets, and smelall the flavors coming. together! Its alot of work, but one that Tinee considers very rewarding, “Itake satisfaction ‘when people say my foodis Toto meand makes evera ys ao Quick and Healthy Chicken Faux-ella Want» complete meal in an intant? Then to this one-pan cish-it's packed with fiver, lean protein, and good carbs. Serves 1 Prep Time § minutes Cooking Time 15 minutes ¥ tablespoon ove oil ¥ 100-gram) chicken breast filet, siced into inch eubes and lightly seasoned with salt and pepper ¥ 2tablespoons bought tomato sa ¥ ‘cup cooked brown rice ¥ \cup broccoli florets ¥ salt and pepper. to taste ¥ hot sauce, to taste Coptional) ¥ lemon wedges, to serve = SO Reet 1 Heat olive oilin a skillet over medium heat 2 Add chicken and cook until browned on al iaes ‘3 Add salsa anc rice stiring Continvousty unt moxture Is sticky, bout § to 10 minutes, 44 Ads broccalt and cook until tanger. Season with salt pepper, and hot sauce,wi Writer, Man Eat Mani “ude, saan bamasarap sumain? ny friends would always ask. And one suggested [list everything ona blog,” says Rj Galang, “But [never intended for Man Fat Manila tobea restaurant review blog, lestartedas an outlet ta release stress’ Blowing off steam from, his advertising job came in the form of something personal his love for good food and cooking, “My childhood smelled ike butter! 1wouldalways come home toboxes ofensaymadaon the kitchen counter, During the holidays, my mom would get so many orders for her feait and prune cakes that she store them Inmy room Ry says describing ‘both his moms baking business and is first memories of food. More happy experiences came as he started helpinghis mom in the kitchen, bringing the tx closer together. "At 10 years old, would ask my mom so many question about food and its preparation.” ‘Years later, living in New York and earning his master’ degree, Ij developed a deeper interest in the culinary scene, “New York isa food lover's playground. discovered arange of diverse flavors that inspired me to cook. ind myself wanting to cook all the time” Tothis day, the heartof Rs ‘ooking remains the same: family Now married and a father of two, his kitchen is where he makes great food forhis brood. “What {ot love to cook? Whatever my wife and five-year-old daughter request for. Rocio, my eldest, can now distinguish and remember flavors that's proud-dad ‘moment for me, Fm passing ‘on something to my kids that ‘was passed on tome by my mom.” Completing his fll-circle Jourey; RP snow incharge ofthe marketing efforts of Faker his mom's bakeshop—the very same ‘hasiness that ignited his sveet dreams of discovering the world through foodYam Talay Froth, tangy, and hot—this ‘Thal salad is simple to make yet complex in flavor. ‘Serves 4 Prep Time 30 minutes Cooking Time S minutes. ¥ 2tablespoons fish sauce ¥ 2 tablespoons lemon juice ¥ ‘teaspoon sugar ¥ Tto2 bire's ee chilies S 4 large shvimp, peelec and deveined ¥ 3 squid (bodies only), cleaned and sliced into rings 1 whitefish fillet, sliced into ‘Finch pieces 1 cup celery leaves | medium red onion, sliced 7 cherry tomatoes, halved Ttablesooon finely chopped lemongrass 1 tablespoon finely chopped keaffir lime leaf (optional) head romaine lettuce mint and cilantro leaves © OSSS_ & as 1 Make the dressing: Combine all ingredients. Mic well 2 Boil water in a pot over medium haat, Lower heat to simmer Lightly poach shrimp, ‘squid and fish separately for 2 minutes or until translucent. 5 Combine seafood, celery, ‘onion, tomatoes, and dressing ina large bowl Add lemongrass and kaffi ime lea if using. Tess lightly 4 Plece lettuce on a plate. Top with tossed salad. Garnish with mint and cilantro leaves. Jewelry designer “On arecent trip to Surigao, Isaw fishermen unloading afresh etch of sea urchin, They were hacking the shes and gathering the roeto sell. Iwas handed a halfshell led with the plumpest looking unt Tve ever seen,” Paul Syjuco starts. “It was an explosion of brininess and sweetness. A pure ‘ocean flavor!” He shares this story to describe the way he likes his food and the way he cooks: simple and honest. Paul’ take on good food means not having to ake any shorteuts—it'allaboutallowing food to develop in flavor and character. He says cooking doesn't have tobe labored or complicated, just done wel. His traditional style pork belly adobe, for example, proves hhow deeply satisfying simple, familiar dish can be. “It cooked confilike fora few hours. No cheating withsoy sauce. | ett sit fora few days sothe favors meld then Tfry it in its own TOUT att) fatto caramelize. I's so sinful!” Paul reveals “Lasually pai it with buro to cut the richness, Ws comfort food meant tobe shared. His preference for authentie food experiences ean be traced back tohis childhood. "My mother used to cook alot and, ata young age ust didi. twas an organic process: there was no thinkingabout it," Paul ays. So organi that it even influenced his choice of entertainment as akid—watching Wok With Yanand chef Chariie Trotter on TV, “1 gotobsessed. started reading alot, 0." he shares. These days, cooking remains a creative outlet for Paul. He stil gets engrossed in cookbooks (and now, in YouTube videos, too), lookingfor recipes tha excite him. And every time he makes big batch of one of his flasses, say that adobo, he sure invite friends and family over. “ood and serving family fs and always willbe our language of love at home.” wwevunny ers aueust 2018 77,Miguel Vargas Rear Sry treats, his wife Raisa taking care eee eee eet See ere ets Ton EON’ manly Poteet flavors. out ithasbeen one heck ofa eer Oe eats SL See ee Set oe Se er eee re era ree nents eer her or eee eres career Poppavariant of Buckles—his Case in point: his recently opened. eee a eee a cen ee a cae Pee tr ee need Perea eee Se er ee et) accident, and hassince turned asked about the vacant spat eee et ee eee ee ee eee ee en ee eee CL a Pete ee ee Perce iets tate greece cents i Perper erence reer if Poe i ten eer ee res Se eee ce waytocamontheside Thats based bakeshop, Vargas Kitchen. ete rere eee BrReeeree ere nnes celery pepemeneraat. . 7 s eter Rieter iperneor tebe yin ives mre reepremen otro Pee rene a ae eg ea ec COs e ert To Pam CU Ree eG) recipe, which went through trial fuel his culinary journey. “ve anderror beforeitbecame what always been around food insome Core ete eh ee en eet a eae as Christmas presents, and by the still making more inspiring food end of the season, Miguel decided memories—thistime, its by ree ee ee eee whilejugglinga fultimejob. daughter, and my son. want my Renter Pee oete eee eton een CU Se oe ee eee Se eepO erasRee trey Serta eo re eco Erotik Pens eee emsttronet Rela)Gatyour wok hot and ready! You masterChinese cooking ita flash with this incredibly helpful and comprelignsive book. Chinas | unctonpedly Jeremy Pang 1,400, Fully Booked aris Ss - . s s oe a erty . x v This handy little tome talkesyO \ Discover Myanmar, its rch through the steps of making” history, and its fascinating, Vietnamese bank mi, plus other culture in this in-depth guide tasty sandwiches inspired {othe Burmese kitchen, by the classic baguette-and ‘Burma: Rivers of Flavor filling combo. The Banh Mi Dr 7 by Naomi Duguid, P1,279, Handbookby Andrea Nguyen, National Book Store 680, Fully Booked Around the world in 30 COOKBOOK The best way to get to know a country is through its cuisine. From America to Australia, these titles are the ultimate guides, Produced by Liez| Yap Mlustrations by Arlene Sy Photography by Patrick Martiresr y mM s Sa ee = This cookbook highlights the food of Ho Chi Minh via San Franelsco—it's Vietnamese cuisine made modern. The Slanted Door by Charles Phan, 1,685, National BookStore wyolony | “ASE SS ie, ~ and Elizabeth Gunnison Dunn, s z 1,150, Pully Booked Aa [A YouTube sensation who hhas been dubbed the julia of Korea, Maangchi is ‘the modern-day authority on authentic Korean home cooking. Get piling with this quintessential guide Maangehis Real Korean ‘tm Asian preserves, fom Korean kimchi Cooking by Maangchi, toour very own atvara. Asian Pickles 1,265, National Book Store _by Karen Solomon, P799, Fully Booked Inspired by her travels, sta food stylist photographer Katie Quinn Davies rounds up a collection of dishes for easy entertlning, al gorgeously photographed, What Katie Ate On The Weekend by Katie Quinn Davies, 1,680, Fully Booked wwwryummyeH® aueust 208 83‘Travel tothe far north, where bread is baked underground and shark meat sa delicacy. I's > ‘Yoram Ottolenghi makes magic a tribute to Dill, Reykjaik’s most renowned with vegetables at his eponymous 1 , restaurant, and the culinary traditions of restaurantsin London. His “The young chet behind Iceland. North: The New Nordic Cuisine recipes take inspiration from the Copenhagen's wildly successfal of teeland by Gunnar Karl Gislason and Mediterranean butareinfluenced — Relzeshares theories, techni Jody Eddy, P1,599, Fully Booked Sige” bby goal favors—you'll wantto _andthoughts on co make each and every one, Plenty fist book. Rel: A 4 ‘More by Yotam Ottolenghi, Ideas by cheistiar 1,399, Fully Booked 2,099, National EUROIPE fk MEDITERRANENN ae 7 ‘The beloved baking guru is back toteach you how to make French Step inside Mimi Thorissons rustic fveetsandtreatsiayour own farmbouse, where he dreams up meals Kitchen, Raking Ches Mot like slow-cooked lamb with ratatouille by Dorie Greenspan, P1,680, ‘A Kitchen In France by Mimi Thorisson, Fully booked 168s, National Book Store MY PORTUGAL an New York-based # Portuguese chet George Mendes shares recipesand ‘scories from his P beloved homeland. My Portugal Perel by George z Mendes, P1599, Fully Booked “By 84. avoust 2015 .wwwyummy PH 2aThis book celebrates the Swedish ritual of {fika, a coffee break witha pastry in hand, “ry making sweets like cardamom buns, best paired with a cup ofjoe. Fika by Anna Brones andJohanna Kindvall, P7s5, National Book Store Mastertheart of rmakingorecchietee, gnocchi, cavat and moreno fancy equipment or pasta machine required. Pasta Ry Hand: Collection of taly’s Regional Hand shaped Pasta by |} Jenn Louis, Pi,205, National Book Store Love Greek cuisine? Turn to this beautifully souvlaki at home ‘The Islands of Greece by Rebecea “Seal, P1875, Fully Booked Pphotographed he 5 a a, and Leafing through this book wil pull you into the world of a 20,000-acre farm innorthern Sweden, here Magns Nilsson staking locavorism to new heights. Faviken by Magnus Nilsson, 2799, Fully Booked The famed chef behind Osteria Francescana takes us through the thought processes behind his Progressive Italian creations, Never Trust A Skinny Italian Chefby Massimo Bottura, 3,415, National Book Store Lamb and prune meatball soup, stuffed ‘cabbage leaves—this cookbook captures the soulful essence of Eastern European home cooking. Mamushka: Recipes from Ukraine and Reyond by Olia Hercules, 1,750, Fully Booked favors of the Lebanese table with this award-winning Fully Booked‘Wich his acclaimed restaurants in Nashville and Charleston, Sean Brockis changing the way the world looks at Southern cuisine. His philosophy of celebrating tradition and preserving history shines through Inthis cookbook, a true labor of love. Heritage by Sean Brock, P1,919, National Book Store God bless America and its comfort food. Chicken-ried steak and gravy; pulled pork Sandwiches, banana eream piet itsall hereand i'sall good. Made in America: A Modern Collection of Classic Recipes by Colby and Megan Garrelts, 880, Fully Booked ‘bo the salsa with this treasured colletion of recipes for tasty Mexican sauces and sides, ‘Salsas and Moles by Deborah Schneider, as fils Bis x s x ‘ s \ x x \ % \ \ 1 ! What does superstar pastry chef Christina ‘Tosi make at home? Mac’ cheese pancakes anda cereal-cracker-chip-pretel iybeid called Crackle. Milk Bar Life by Christina ‘Tosi, P1,475, National Book Store « Chefs from all over the worldletyou Bagels, bialys, Waldor salad, inon theiefavorite [New York cheesecake—these are restaurants, at home just afew ofthe 130 recipes you'll and way. Pick this one find in this homage to the Big ‘up for your next trp! Apple. New York Cult Recipes Where Chefs Eatby by Mare Grossman, P1,299, Joe Warwick, P1,279, Pally Booked National Book Store Go behind the scenes and join staff meals at acclaimed restaurants around the world, from ‘Noma in Copenhagen to Quay in Sydney. Eating with the Discover haw Alex Atala is Chefs by Per-Anders using ong-neglected native Jorgensen, P3,499, ingredients in surprising and Fully Booked inventive ways athis restaurant ino Pavlo. DOM. Rediscovering Brazilian Ingredients by Alex Atala, 2,998, National Book store wwwyumny eH). ausust 205 87PomeClear winner Head to Main Street for deeply satisfying comfort food classics REVIEW BY SASHA LIM UY ehen bh tare ay cl te, croton ticoum fowever ni peutiona soot Sores odvertagar, aloe mere fh. To tin iar a ich ot up neg “The Baked Macaroni and Cheese (the one with acon, obviously) ss a universal winnei—elbow macatani In cheddat-Parmozan choses sauce that doesn't overwhelm the palate, ‘The chef recentiy boosted his restaurant's Tostor of boozy concoctions, much to the delight ‘ofthe alter-dinnerdrinks set. A cold beer (maybe ‘ Otanville Island Honey Lager, a Canadian brew ‘that can't be found anywhere else in Marla is ll you need to complement Main Steet’ cuisine And if you're a more sophisticated drinks, his cocksalineup will take you to different heights. “Thate’s no weak link hero. The chet mada sure of it, cating cocktails after some serious elf study (road: month-long drinking) Each is spirited — from the Moscow Mule (homemade ginger beat ‘vodka, and limo juico) tothe Vancity Summer (maint, cucumber, gin, and tania to the Ol6- fashioned blessed with bacon-infused bourbon Wialking past the eateries at The Tussany, Main Sueot romaine as ambiguous as over. But reall, how can you put a labs! on great comfort foe? wwwrumny er. aucust 205 BO. RESTAURAN MAIN STREET Tuscany Mekinley Rood, Teauia City: tel no 935-5539, MUST-TAIES Buttormik Fried Chicken (P290), Traditional Poutine (F155), Pulled Pork Rice (2250), Hoisin Ribs (2385 to P545), Bacon Macaroni and Cheese (#260), Chicken Poutine (P220) THUMBS UP Moin Streets weskend brunch is the bom! Try tha chicken and waffles with Don Papa Rum-infused honeyThe comfort zone Tipple and Slaw whips up the most innovative and well-executed American fare in town. REVIEW BY CHINKEE CLEMENTE-KOPPE ‘Hooks ike a bar, t ounds lke aba, it even ‘mals ike a bar But take a poekc into Tippla ‘and Slaw carefuly curated food menv and you'll find quite « number of gems Heraided fg ono of Manila’s mast underrated chet, ‘co-owner Brancis Lim allows his youthful teativity and boldness to shine with his comfort, food interprotations ‘The moment you tuck in, you'l discover coxciting—yotfamiiar— flavors. Buifalo chicken ‘wings are synonymous to bar chow, but Francis's version isa marriage between ald school and avant-garde. The favors are definitely classic battery, tangy, and spicy. But instead of picking ‘moat off the bono, the experience is mado simpler by daboned wings. There's also no neod to dip the chicken inta blue chaos dressing just eice through the meat and out oozes the creamy sauce, The Lamb Meatballs Pasta isa grown-up version ofa childhood favorita, with mint yogurt, harissa, and tomato sauce, The meatballs are lean and seasoned nicely, letting the signature dgaminess ofthe mest come through whieh, in this ‘cases good thing. 90 aucusr 2015 www.rummyeH ‘Tpple and Slaw's pizzas are products of ‘months of R&D, and it shows. The crust is thin ‘and cracker-crisp, allowing even toppingrheavy variants such as the Meat-zea to keep its crunch ‘Tho carnivores’ delight comes with tasty chunks of bacon, porchetta, and pastrami under melted ‘mozzarella and cream chease Indulge moro of your moaty cravings with theit version of the Choniburger: 70/30 Angus beef and chorizo patty topped with Parmosan, crisp rost ppistoes, aired ogg, and si. The subtle peppery favor from the Spanish sausage is perfectly ‘accented by the nutty choese and sich ogg. It's simple yet indulgent ‘Nothing ends a moal atthe restaurant ke the Frozen §'motes, A black of chocolate, graham cracker, ane marshmallows ia chilled ett, ‘making for @ rfteshing sweet teat. I's creative wrist on a classic Come early in the evening ta enjoy a ick dinner, pethaps drop by daring lanch when it's calmer, or, heck, grab bite during their busiest hhowr—2he dishes wil be just as good TIPPLE AND SLAW 2/F The Forum, 7h avenue comer Federacion Drive, Bonifacio Global City, Taguig city tel no. §00-0882 MUST-TRIES Warm Mushroom Salad (350), Voleanic Wings (P380), Lamb Meatballs Pasta (P40), Moat-220 (650) Chorburger (9295), Frozen ‘Sores (F250) THUMBS UP Not such of drinker? Tiople and Slaw’s new mocktalls (izzy berry and refreshing lenee Narlants perfectly complement the tasty ‘comfort foodComing of age ‘90s nightspot II Ponticello grows up and offers a modern Italian menu. REVIEW BY ANDREA. SEE nop ung own fx wal hosed Tens Tahu inl nthe no sant cers ences Posi once — Shumate besoene ese wise lun boat tena ede ye strom swam yh tneneeeonr ‘sal ie an "dy mah hsm yo docaon otal n arn agin to tn und gio che snes tuien wm tds wh hase ge {ex cone tne Lsngas Cana ‘ove ni ee eps isda upton comes the bi i tho loin brnonado ys So ch Gian eda sats wv altowed by ebraht mine Dees spec pie nts Romane pay th ma pp fh diy uso Talan davon Pamahan, Gages Sin tela ou phy Sen mango sing welche on hte Incorrors8 ‘The Spicy Pork Bally isa hearty dish of robust favors. Slow-brelsed pork s bathed in an aurabbiata sauce celebrating the avors of Central Italy, I's served with roasted potatoes and glazed shellots, then drizzled with a balsamic reduction ‘and basil oll, Landed my moal with a pleasant discovery: Ponti docs dessert, and does it wel, The iconic Italian Tiramisu hete is beautiful balance ot ‘textures and tastes: cream and coffee sweetly coming together in a delightful mouthful The ‘stars the Chosoacals Caramel Penna Cota, feavuring a delicately cooked vanilla ciearn custard ‘wobbling ever so gently. Paired dacadently with silky cheosecake cubes, crumble, and dulce de leche, | wiped it out in seconds. Tan’ walt to veturn to ny the many other ccompoling dishos on its menu: Porchetta alla Romana, Fat lion Steak, as wells the est of the desserts on the Ist. "This gan evolved I Ponticell Like ite former lientale, i's now al grown-up and has come of ge with finesse. RESTAURANTS U IWPONTICELLO Unit 203, 2/F Ancol Corporate Genter. 121 Valero Street, Salcedo Vilage, Makati Citys tel no 555-9971 MUST-TRIES Mozzarelia in Carrazze (#20), Lasagna Carbonara (P420), Cheesecake Caramel Panna Cotta (P290) THUMBS UP Inquire with the woitsott Souk of thement! dishes, and don't ferget to check out the Rye Tasting Room, where a wide selection of spirits can be sampled wwwyummyeH® . aucust 205 OIEn a What's DOL Rn PAL UD The Ultimate Seal of Approval For the fifth year in a rows, Whinlpaot has been named as one of {he Most Tusted Brands for Household Products the Washing ist Asia's Trusted Brand Awards Digett Asia Tustes Grands nas Ne premier consumer based Machine Category of Read: Usunches in 1999, tle Reaser established a solid reputation as Survey in Asia t exten products but recognition, ny to Whirleoo''s washing machine products es wel, including 2 ooleng appliances, With ths prestigious pool is mare committed than aver to continue te ‘eieney, dural, an innovation. [pool andl it Be omnewniipoalcar oh 00] The Cream of the Crop Whether ie an entrée or 2 dessert, every dish becomes ‘more deightul wrth the help St Nestlé All Purpose Cream Whip teint orise echt adg'an exciting new texture NNestlecream > August's Most Delicious eae ing fhast with Bnet Angel s2odnees of roam with the rile, making # easier and more {Aside from the iconic features of Moleskine notebooks. each Uigital tool designed to transter online content to paper Ust then personalize ther notebook pages Sy printing end pasting on MSK of a Moleskine Passion page into their notebook. Turn memories and thoughts into your very own passioni > This month, BRU Bei Ne} eats aos eer Rates eed ry CoensYummy Lessons BACK TO BASICS eee ee Eee eee Ee ee reac ad Sr en eee ere ee) eee ee eae eee ea eas ee ees errr arns PU rare ented ot CY eee men)Sticky Toffee Date Pudding Serves 6 t0 8 Prep Time 15 minutes Baking Time 30 to 40 minutes ‘wnat You NEE ¥ 225 grams pitted dates, chopped, 1 teaspoon beking soda 112.5-aram) bar butter, softened Yi cup plus 2 tablespoons sugar 2ierae eaas ‘teaspoon vanilla extract 14 cups all-purpose flour ‘teaspoon salt Ya tablespoons baking powder vanilla ice cream and chopped toasted pecans, to serve Ris BELLE For the toffee sauce ‘a cup buttor 3, cup brown sugar Ya cup heavy eream 1 teaspoon vanila extract pinch of sat 1 tablespoon rum or brandy (optional) v v v v wnat To 90 +1 Preheat oven to 350°F. Butter {and flour a Srinch round cake pan 2 Place dates and Fa cups water in { soucepan. Bring toe boil end str to break up the dates. Simmer for ‘minute then remove from heat. ‘Add baking sod. CThe mixture wil bubble up) Set aside ‘Sin the bow! of an electric mixer fitted with the paddle attachment, ‘ream butter ang sugar on medium speed until light and fluffy, about S minutes. Turn down speed to low and add eggs, one ata time, scraping down the sides of the bom after each adltion. Add vanilla extract 4 Add flour and salt: mix on lowe speed for 30 seconds, Add the ate mixture in two batches, scraping down the sides of the bowl after each addition. (The dough will be loose and watery) ‘Add baking powder and mix For 2 few second '5 Pour batter into prepared pan. {Bako for 30 to 40 minutos or until ’2 toothpick inserted in the contor comes out with moist crumbs, Remove pan from oven and lat 00! for 10 minutes on a wire rack. 6 Make the toffee sauce: Place butter, brown sugar, heavy cream, vanilla extract, and salt in a ‘medium saucepan. Bring to 2 bol. Reduce heat and simmer until sauce thickens. Add rum or brandy, if using, and simmer for I more minute 7 To serve, slice warm pudding into 8 slices. Serve each sice topped with vanilla ice cream, warm toffee ssuce, and chopped pecans. www.YUMMY.PH®) « AUGUST 2015, 95Just lke pancakes and French toast, golden waffles are a classic breakfast staple. There's nothing quite like digging into 2 stack cena lazy Sunday morning! Wafles are so easy to make-you can prepare the batter up to thrae days in advance and store itn the refrigerator. Add tne whipped egg whites ust before cooking Enjoy them sweet with fruit and maple syrup, or savory with cheese and bacon. Whatever you choose, make sure to eat ther {as soon as they're cooked, while they're stil warm and crisp, Popa Gefirtrate corer i fortran Su Conan er andtexing telomere tron ipa Ihe, fier Tlorininsagan ache,Servos 8 to 9 Prop Time 20 minutes, plus 30 minutes resting time Cooking Time 20 to 25 minutes what You NEED ¥ 2 cups all-purpose flour ¥ ‘tablespoon baking ponder v weup sugar ¥ ‘nteaspoon salt ¥ 2 cups fresh milk ¥ ‘cup com oil ¥ 2iarae eags, separated ¥ melted butter for brushing ¥ softened butter, maple or pancake syrup, and other toppings like Fruits ‘and nuts, to serve wiar 000. 1 Sift our, baking powder, suger, and salt into a bowl Set aside Golden Breakfast Waffles 2 Whisk togotnor milk, oll and ogg yolks in another bowl Pour wet ingreaients into dry Ingracients. Whisk to combine well Covor and refrigerate for at least 50 minutes, proforably overnight 44 When ready to cook, remove batter from the refrigerator and let it come to room temperature, 5 Whisk 99 whites in a bow! unt sti but act ay. Fold whipped egg whites gently into the batter. 6 Heat @ waffle maker according to the manufacturers Instructions, Brush top ‘and bottom of the waffe plates with melted butter Pour batter onto waffle ‘maker. Cook for 10 t0 15 minutes or until golden brown, 7 Serve waffles with softened butter, syrup, and desized toppings. wwwyummy.PH® ausust 201s QTYummy Le Rae Rainbow Cereal wy Panna Cotta This creamy treat will satisfy your kids’ sweet cravings. Use different kinds of cereal to mix things up! @ iar vous. ¥ ‘cup fruit-flavored coreal (ike Froot Loops), crushed, plus more for garnish ‘tablespoon unflavored gelatin powder ¥ 2tablespoons cold water ¥ cup all-purpose cream ¥ "cup mile v ‘cup sugar ¥ ‘teaspoon vanilla extract © wnarro00 1 Portion crushed cereal among 4 (inch) ramekins. Sat aside, 2 Sprinkle gelatin over cold water in a smal bowl. Let bloom for 5 minutes. $3 Heat cream, milk, sugar, and vanilla ina saucepan over medium-low heat; cook until sugar has dissolved 4 Add bloomed gelatin and mix until dissolved. § Divide mixture among ramekins, Top each ramekin with 8 cereal pieces. Refrigerate for ‘at least 4 hours or until set. When ready to serve, unmold para cotta onto dessert plates ‘bowls, Top with more cereal, Serve cold, Serves 4. 98 aucust 2015. wwwvummv er,APPETIZERS 83 Aligueslezed Crispy Calamas 4 Bacon Gricharon 40) Japanese Geiisd Sweet Com {Il Loaded Nachos 24 Gven-ocoked Gambae 4]. Parmasan-Pepper Crispy Chicgpess ganowicnes ano sours Bacon Chosveburger Bee Tenor ad Mental Pho 442 Chicken Banh bi Slicers 40 Groam of Squash Sou "1 Gai Cheeoe Sandro with Plime Raain Jar 4 Havraian eeson SUPERMARKETS, ‘The Landmark Fotis oll ranches, 80 wae landmacom ph Marketplace by Rustan's and Rustan's Supermarket ‘Alneding mellow fr ait ofl branche, eve wnevsustanstreh oot, ‘Metro Market! Market! Zand Soot corner McKinley Patera, Bontacio Glaal Gy, Taga Cry nae B12 5645, 6-885, curs mexeo.cora pr Pioneer Centre 8006 Pionoar Sueot, Kaptelyo, Pasig City tab na: 857-7035), SM Supermarket ‘Avall SH mals natonstse; for tof ll branches, see wiev.smsuperatket com. 45 sa Mustoom Pak Ramen 2 Reuben-siye Steak Sandwich 445 The Prato Soup SALADS EI Meciteranasn Sac wath Splee-cruied Sea 4d Olivo and Peta Pata Slod Yarn Talsy FISH AND SEAFOOD {43 Aique-alazed Crispy Calamari fy Pash Souvila wh Tostaie [5 Musunta with Boor and Bacon 14 Gremcosted Gamsbae 48 Seafood Reta Pasta {2 Shuimp apd Vogetabe Brochove 2 Shoinp Purp {4 ‘ina Dont G8 Tusmaric Fich with Dil Cha Ca La Vong) 50 Vodia-Soda Shp Pasta "7h Yarn Talay MEAT AND POULTRY 15 Bacon vrappod Fst Mignon wath -Bésreaan S08 i] eet Yalitr with Teal Sauce 1 Bourbon Sour Chicken Bie 1 Brandy and Fiveapice ine 143 Chose Stak Roe 57) Chicken Al Matone with Spinach anc Gorgonzola Sauce {3} Chucxen Saray vith Poanst Sauce 151 ChiczenTieea Kebab uta Yogurt Dip [5 Greek Matbala wat Feta Sauce oTHers ‘Abenson Fora tis oat branches, s00 fwirsbeneon comm pe Anson's Porat oll ranches, see wir ansons ph Bacchus Epicerie “UF Power Pan: Mall Rockwell Conte, Makati Cay Gel no 896-0064) wu facebenk oom! BacchusEpicers| "The Blue Kitchen Fara lis of al renchee, e0e ‘wrrwrthebhneltten con ‘The Cookery Place 2GH Kensigron Place, Bonifacio Global Cy Gat no. 775-416) www thecoakanyph com Crate and Barrel {VL Mega Fashion Hall SM Megamal, EDSA, Commer Jia Varga Averue, Manca Gay el na 699-5042}; wor facebook com! CntaandBarebtatippines Fully Booked For ats. al branehes,s00 ‘wnvetulpockedceline com. Gourdo's ara lit fell branches, ate worn. gourdan corn, Kat's Wooden Kitchen esazo Sunday Market, VA. Rufino Stree corner Tsgeon Steet, Lagaap Vilage, Malai City (motile no 0917 204709, rr aceook om valerate {Lami Ssh Kebab with Gatic Tahini Sauce 2) Monseaka 63. Pore Pinchitos 1) Porethouse Staak vith Mable Potatoes 255 Rb Stak with Groan and Rod (Chimtonum Saos ana Ota Ce Roa 5 Sage Pork Chops wth Balmic Zucehint 53 Sten and Bgge wath Mexican Rice NOODLES AND RICE 138 oof Tendon snd Mesthall Po 448 Chose Stl Rice 2 Creamy Pasta with Cry Mushrooma 443 Miso Mustrecm Port Ramen 1) Ole ana Hews Pan Sala 22 Osta Laman 1 Ouick and Hoathy Chicken Paula 4 Seolood Botarga Pasta 63 Staak and Byge with Mexican Rico 49 Tre Denburt 17) Veria-Seca Stormy Pasta DESSERTS AND SWEET SNACKS (29 Chiled Ghooalate-ipped Caton Cake 2} Chunky Tplo-cnocaste Silat Coie 1 Gransenth Peach Eeanay Compote G Ratnoue Cereal Panna Catea 19 Sautbod Applo Caron Pencakoe Bi Sueky Rio wh Mangos 85 Sticky Totee Dats Pusdina corners 2 Banh Xeo| 4? Golden Broa: Wattos 11 Rom lose Coton National Book Store: Fors sonst ab srenchan ass ‘vw nationalbokstone cor ph Powerbooks Fora ist f all branches, soe vr powrbecks com ph ‘Rustan’s Department Store Foraliet ofa branches, 500 ‘inimasana com SM Appliance Center Pore betofallinenchos,so0 ‘wnappliancs cam, EROM “KINGS OF THE KITCHEN” Bakers Fer infomation, contact mobile no (0017-8800082 ora no. 726-218 ema korebakoryetgnai cen Bucky's Counter (8 Aguure Avenuo, BE Homo, Paiaflaaue City tmobile no. 0517-9445104) ‘wermcbuckysnczabrownio.com itBurger Unit LORD LeGrand Tower 2, Baatwood Cy, ‘Quezon City ek no 621-3103), vraoemurgenine com ‘Mz. Cochinillo Pet infermation, cll tno 699-0049 oe mobile no 0860 SE10610 rvs var machina. com Xancho Forinfamation, contact mob nas 0817-8307020, ni 06 2880S wwwyummyeH® ausust 2015 9Dvy Kristine D. Fonacier BOTE CENTRAL sy vis zeves ‘The business plan for Bote farmers again, and help address Contral is summed up in a the social and economic hhand-lettered poster on their inequalities in the countryside. office wall. With stick figures “We had to choose between drawn using colored markers, making vinegar and making ‘the poster depicts the entire coffee," explains Vie. “We ‘supply chain of the coffee chose cotfee." ‘business. They call it the ‘Today, Bote Central is ‘Chain of Happinss.” Where involved in all aspects of tho ‘does Bote Central come in? business. Vie works with. ‘They come in everywher coffee farmers all over the rom soil to cup,” says Alvira country to educate and to "Vie" Reyes, head of this small, secure the supply. Basil a self ae ee a eee epee Re eae ia eee ee eee pea eee om for their much sought-after a kiosk and a coffee shop, but a a aaa ee Sets cag reas ee once Sroka ceee Ae ieten ead eee eee b ‘that Bote Central used to than 18 days from roasting. Sos om iaeceaae Soe ager eee aera Se ae eocene am : Ree eretaey earner eee ee eres ee ee in farmers didn't know enough Basil. It's an uphill battle all 4s 1 Ye s si ARE eee eee ae i Satie iene Mra em : hhave the facilities to roast. “We're not just businessmen, ‘They also knew that coffes ‘we're patriots, ‘was once the Philippines's biggest export. Vie and Basil ‘knew that getting into the industry could be a way to ‘make coffee a viable product for 100 aucust 2015. www.vummy. pHBuon JCoccino! Fall in love with our delicious modern creations of the cappuccino classico in two enticing J.CO originals. Indulge in a creamy & coffee romance with our Jcoccino donut lined with crunchy almond crumbs, and intertwine your tastebuds with the smooth cool taste of our Iced Jcoccino drink. This satisfying combo will give you a sensational coffee buzz!THE STRONG DESIGN For over 60 years, food, technology and style are the foundations on which Tecnogas develops its products. This is the perfect ground for the company to create strong and elegant cooking appliances, always durable and beautifully finished. Designed, ested and approved according to strict safety and performance standards, you can trust that every pone eet ee ae ee eee leer Cc Coen Cone Exclusively Distributed by: APPSTAR Le brennan Tel. (02) a)