Your step-by-step guide to barbecuing at home

EASY MEALS EVERY DAY APRIL 2017

GRILL
IT GOOD
NEW TAKES ON
THE IHAW CLASSICS

SEAFOOD
FIESTA
FISH, SHRIMP, CRAB,
AND CLAM RECIPES
FOR THE SEASON

THE
FRESHEST
FRUIT
COOL BITES TO
9 771 908 5 86002

BEAT THE HEAT

ISSN 1908-5869

WEEKEND
04

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BEST FOOD FAIRS r with Atsuete-Calama
 PHOTOGRAPHY: PATRICK MARTIRES (COVER), ALDWIN ASPILLERA. FOOD STYLING
(COVER): RACHELLE SANTOS. PROP STYLING: PAULYNN AFABLE (COVER),
KAY ISABEDRA. ART DIRECTION: JON TOLENTINO (COVER).

36
Updated
ihaw classics
44
fresh fruit
Desserts with
48
Seafood
dishes for Lent
54
A primer for
smoking meat
60
Manila’s best
Contents
APRIL 2017

weekend markets

Yummy Ideas
7 A summer citrus salad,
no-cook bites, eco-friendly
kitchen products, the
˜iÜiÃÌw˜`Ș̜ܘ]
and more!
50 Yummy
Shopping
13 Must-buy!
 ÀœÜŽˆÌ½ÃÛi}iÌ>Li]
herb, and garden kits
14 Grocery Grab
Coconut products
>ՏˆyœÜiÀ
15 Pantry Basics
Halo-halo ingredients
16 What’s in Your Cart
Asia’s Best Female Chefs:
Margarita Forés, Vicky Lau,
Lanshu Chen, and
31
œ-œ˜}ۈÃ>Û>
Beef and
Balsamic
Portobello
Burgers
(page 40)
Everyday Recipes
18 Healthy Approach
Marie Gonzalez’s
Pad Thai for One
19 Family Kitchen
Joey de Larrazabal-Blanco’s
Shrimp and Cherry
Tomato Sauté
20 The Sweet Stuff
Carmela Villegas-Agosta’s
Mini Mango Walnut Torte
21 Biz Whiz
Sharlene Tan’s Arugula and
Sausage Spaghetti
23 Weekday Cooking
One shopping bag for
wÛiÎ䇓ˆ˜ÕÌi“i>Ã
29 Weekend Entertaining
Aloha!
Features
36 Grill greats
Make inihaw classics that
much more exciting with
these updated recipes
42 A good match!
Pair your grilled dishes with
these sides
44 Fresh and light
Celebrate the season’s
bounty of fruit with these
sweet treats
48 From the sea
Complete your summer
feast with the freshest
seafood catch
54 Smoke signals
i>À˜iÛiÀÞ̅ˆ˜}̅iÀiˆÃ̜
know about smoking meats
at home
60 To market, to market!
Make your way to
the metro’s best
weekend markets
Restaurants
67 Yayoi
69 Mighty Quinn’s
Barbecue
70 Dish
Yummy Lessons
71 Ingredient Spotlight
Heirloom radishes
73 Learn To…
ÕÌÌiÀyÞ«œÀŽ܈̅
Jun Jun de Guzman
74 Master This!
Aileen Anastacio’s Potato
Gnocchi with Burnt Butter
and Sage Sauce
76 Amazing Appliance
Bullet blender
77 In the Kid-chen
Mango-Strawberry and
Milo-Wafer Popsicles
78 10 Ideas
Departments
5 Letter From the Editor
6 Meet Our Friends
79 Recipe Index
79 Directory
80 Making It
Epic’s
 Nothing beats pork
belly. Juicy, tender,
and with a bit of
crunch—this is
pork heaven!
—Clifford Olanday
Editor in Chief Paulynn Chang Afable
Art Director Jon Tolentino
Managing Editor Anna Felipe
Associate Editor Idge Mendiola
Editorial Assistant Chino L. Cruz
CONTRIBUTORS
%1.7/0+565Aileen Anastacio,
Jun Jun de Guzman, Joey de Larrazabal-Blanco,
Devi de Veyra, Kristine Fonacier, Marie Gonzalez,
Sharlene Tan, Carmela Villegas-Agosta
PHOTOGRAPHERS Aldwin Aspillera,
Michael Angelo Chua, Dairy Darilag, Kai Huang,
Toto Labrador, Patrick Martires, Miguel Nacianceno
94+6'45 Jaclyn Clemente-Koppe,
Clifford Olanday, Regine Rafael
4'%+2'&'8'.12'45Lhas Alvarez,
Zee Castro-Talampas, Christa Mendiola,
Len Santos-Ding, Jack Ruivivar, Rachelle Santos
56;.+56Kay Isabedra
4'%+2'6'56'4 Global Culinary and
Hospitality Academy
WHAT
SUMMIT MEDIA
INIHAW DISH President Lisa Gokongwei-Cheng
Publisher Edna T. Belleza
COMPLETES 82HQT1RGTCVKQPU Hansel C. Dela Cruz
Group Editorial Director Jo-Ann Maglipon
YOUR Deputy Group Publisher
Christine Ongteco-Sandejas
SUMMER? +5CPF#FOKPKUVTCVKXG&KTGEVQT Mags E. Castro
Team Publisher Melody Lalata
Junior Associate Publisher Jason Clein Yu
Executive Assistant Rosalie Arteta
Administrative Services Manager
Whilma M. Lopez
Senior Administrative Assistants
Michiel B. Lumabi, Marlyn Miguel-Tomas
YUMMY.PH/SUMMIT DIGITAL
Director for Digital Strategy
Azaleah Amina C. Rillo
Digital Group Editorial Director Myrza Sison
Managing Editor Trixie Zabal-Mendoza
Senior Multimedia Producer Riell Santos
Assistant Food Editor Cat Altomonte
Staff Artist Audrey Faye Lacsamana
Programmer Paul Mangaser
ADVERTISING
Group Advertising Director Florence Bienvenido
Executive Assistant Chinggay Cabit
Advertising Director, Key Accounts Group Regie Uy
Key Accounts Managers Joey Anciano, Junn De las Alas
Key Accounts Specialist George Canseco III
Account Managers Daryl Abarquez, Joan Bautista,
Kring Caritativo, Onnie Del Mundo, Faith Gazmin,
Heidi Golangco, Dianne Suegay, Michelle Torres
Key Accounts Assistants Vanessa Arenal, Fenimar Flores,
Nathalie Gianan, Jessamyn Rodinas
Advertising Managers Shiela Apolinar-Ogues,
Torto Canga, Maiza G. Mueco, Jeffrey Reyes
Senior Account Managers Honey Daryl Alesna,
Rommel Discipulo, Jerry Cabauatan, Bem Caharian,
Melinda Kitane, Len Manalo, Knelle Rosario, Perla Sanchez
Junior Account Managers Rita Barbacena, Denise Dizon,
Anna Clarise Garcia, Junnel Nacional, MJ Pineda
Advertising Assistants Sheena Claricia, Jackelyn Que,
œÀi˜>->˜Ìˆ>}œ‡>Àw
,T+PFWUVT[5RGEKCNKUVLucas Reyes
Our family loves grilling all types of food,
but my favorite is inihaw na liempo. I like
to pair it with inihaw na talong seasoned
with soy sauce, and serve it with a cup (or
two) of steaming white rice. It’s a meal
best eaten with my bare hands!
—Jensine Q Bolinao
Subscribe to Yummy
To order a print subscription,
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Managing Editor Katrin Cruz For back issue inquiries,
Assistant Managing Editor Dale De Jesus contact Visual Mix and Booksale
Editorial Assistant Marieshem Gasatan at (632) 815-2076 or
Art Director Reggie Goloy (632) 824-0959, and Lecson
at (632) 525-1990 local 12.
MEDIA RELATIONS
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Jensine Q. Bolinao
distributorship inquiries,
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EVENTS DEPARTMENT
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Assistant Marketing Manager Roberlin Rubina, Jr. Malou Rubinos for Metro Manila
2TQLGEV1HƂEGTJoe Carl Brion (local 1094) and Glenda Gil or
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Key Accounts Group Head - Supermarkets Yummy is published by
CPF%QPXGPKGPEG5VQTGU Vivian Manahan Summit Publishing Inc.
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Junior Sales Representative John Lakhi Celso be reproduced in any manner
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I love inihaw na pusit! It becomes a 1500, Philippines. Tel. no.:
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pork and quail eggs, instead of the
usual tomato-and-onion combo.
—Faith Gazmin
 Summer’s here!
Here at the Yummy HQ, as the temperature rises, so does our craving
for beach-ready food: mouthwatering burgers, barbecued meats, grilled
seafood, cold potato salad, fruity shakes.
Our managing editor Anna hankers for halo-halo: “My mom would treat Fresh
me and my sister to halo-halo to welcome the summer—it was a tradition.” and light
(page 44)
Editorial assistant Chino can’t resist soft-serve ice cream: “There’s nothing
quite like a good swirl of smooth, frosty goodness to get me going in the
heat.” For Idge, our associate editor, pops are tops: “I remember making
buko and chocolate popsies when I was a kid and enjoying them with my
VœÕȘÃ܅ˆiÃ܈““ˆ˜}ˆ˜>Lˆ}ˆ˜y>Ì>Li«œœt»ƂÃvœÀ“i]V>˜½ÌÃ̜«
thinking about the lazy days spent at my lola’s house along the beach in Iba,
Zambales, feasting on the freshest seafood and the sweetest mangoes.
And so as we celebrate our fond summer memories, we bring you our
biggest summer issue yet. We’ll teach you new twists on your grilled
favorites—think inihaw na liempo, panga, and manok (page 36). We’ll treat
ޜÕ̜>Ãi>vœœ`vi>ÃÌ܈̅«À>ܘÃ]VÀ>L]“ÕÃÃiÃ]>˜`wň˜̅iˆ˜iÕ«
(page 48)—perfect if you’re abstaining from meat this season. We’ll cool you
down with fruity treats that involve watermelons and pineapples, sorbets
and frozen pies (page 44). We’ll show you how to smoke meat like a pro
(page 54) so that you can whip up the best barbecues in town and impress
everyone with your mad cooking skills. And if you can’t be bothered to cook
at all in this heat, we’ll point you to the weekend markets that offer the best
bites in the metro (page 60).
-œ>ÀiޜÕÀi>`ÞvœÀÃՓ“iÀÞi̶7i`iw˜ˆÌiÞ>Àit

Smoke
Paulynn Chang Afable signals
MAKEUP: ARA FERNANDO. SHOT ON LOCATION AT PIO’S KITCHEN.

Editor in chief (page 54)

paulynn@yummy.ph

From
the sea
P.S. As the summer season begins, we at Summit Media are also ushering in (page 48)
PHOTOGRAPHY: PATRICK MARTIRES (PORTRAIT).

a new era. We’ve just launched a brand new logo featuring a triangle that
symbolizes our constant drive to stay at the top and to achieve excellence in
everything that we do as the leading multiplatform lifestyle media company
in the Philippines. Thank you for your support throughout the years and we
œœŽvœÀÜ>À`̜̅ˆÃ>Üiܓi˜i܍œÕÀ˜iÞ܈̅ޜÕt

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

www.yummy.ph 5 April 2017

 Meet our friends
KAI HUANG,
photographer
In this issue, I…photographed Yummy
columnist Joey Blanco at the Salcedo
>ÀŽiÌvœÀ̅ivi>ÌÕÀiœ˜ÜiiŽi˜`
“>ÀŽiÌíº/œ“>ÀŽiÌ]̜“>ÀŽiÌt»œ˜
œ““Õ˜ˆÌÞ>ÀŽiÌ­º/œ page 44).
«>}iÈä®°
The best part about that assignment
was…discovering new stalls with lots of
food products and produce.
On hot summer days, I like cooling off
with…ˆViVÀi>“pˆÌ½Ãȓ«i>˜`ÞՓ“Þ°
The most memorable seafood dish
I’ve had is…vÀiÅ}Àˆi`wÅ̅>Ì>Ìi
on-board a bangka while on vacation
ˆ˜
œÀœ˜]*>>Ü>˜°ÌÜ>ÃV>Õ}…Ì>˜` my favorites!
VœœŽi`Àˆ}…Ì̅i˜>˜`̅iÀit
My top plan to enjoy summer is…
̜…œ«ivՏÞۈÈÌ/>ˆ«iˆ>}>ˆ˜>˜`i>Ì
some more!
A dream food destination I hope
to visit soon is…>«>˜°ÕÃÌÃ>Ü>˜
episode of Chef’s Table that featured
Û>˜,>“i˜]ܽ“`iw˜ˆÌiÞ«>˜˜ˆ˜}̜
}œL>VŽ̜>«>˜̜ÌÀÞ“œÀi˜œœ`ið
JOEY BLANCO,
blogger and Yummy columnist
In this issue, I…shared my tips for
˜>ۈ}>̈˜}“Þv>ۜÀˆÌiÜiiŽi˜`“>ÀŽiÌ]
̅i->Vi`œ
“>ÀŽiÌ]̜“>ÀŽiÌt»œ˜«>}iÈä®°
The best part about that assignment
was…Ì>Žˆ˜}“Þ̈“i>Ì̅i“>ÀŽiÌ]
˜œÌÕÃÌ«ˆVŽˆ˜}œṎÌi“ÃvœÀœÕÀv>“ˆÞ
ŽˆÌV…i˜LÕÌ>ÃœV…iVŽˆ˜}œÕÌ܅>̽Ã
˜iÜ]V…>Ì̈˜}܈̅«ÕÀÛiޜÀÃ]>˜`
just being amongst the products and
«Àœ`ÕVi°ÌÜ>ÃÃÕ«iÀv՘Ì>Žˆ˜}̅i
Yummy team around and showing them
the freshest and juiciest oyster dishes
On hot summer days, I like cooling
off with…V…ˆi`vÀՈÌψŽi“>˜}œiÃ]
suha]>˜`kaimito. Our tropical fruits are
>“œÃÌȘvՏÞÃÜiiÌ]>˜`܅i˜i>Ìi˜
Vœ`]̅iÞÌ>ÃÌiˆŽiÕÝÕÀˆœÕÃ`iÃÃiÀÌð
My favorite seafood dish is…Royal
Ƃ«>…>«]>L>Ži`wÅ`ˆÃ…̅>Ì“Þ
“œ““>ŽiÃ܈̜̅“>̜Ã>ÕVi>˜`
“>ޜ˜˜>ˆÃi°ƂÃœ]}œœ`œ`tinapa and
daing na bangusp̅iÞ½Ài̅iLiÃÌt
No one likes spending time in a hot
kitchen on a hot summer day. My top
trick to putting food on the table
fast is…̜VœœŽˆ˜̅iœÛi˜°Ì>œÜÃ
ޜÕ̜ëi˜`iÃÃ̈“iˆ˜̅iŽˆÌV…i˜
LiV>ÕÃi̅ivœœ`ÕÃÌÌ>ŽiÃV>Àiœv
ˆÌÃiv°9œÕ`œ˜½Ì…>Ûi̜ëi˜`̈“i
bent over a hot stove.
The dream food destinations I hope
to visit soon are…the coastal towns of
Ì>Þ°ܜՏ`œÛi̜i>̈˜Ó>Ãi>È`i
ÀiÃÌ>ÕÀ>˜ÌÃ>˜`ˆ˜Û>`i̅iˆÀŽˆÌV…i˜ÃvœÀ
a lesson or two! A bigger dream would
be to spend a year traveling around
China and learn regional cuisines from
old masters.
www.yummy.ph 6 April 2017
KAY ISABEDRA,
stylist
In this issue, I…did the food and prop
styling for the feature on refreshing
summer desserts (“Fresh and light” on
The best part about that assignment
was…getting to taste all the desserts
and meeting new people who have so
much passion for food and innovation.
On hot summer days, I like cooling
off with…a trip to the beach!
The best seafood dish I’ve had
lately is…`iw˜ˆÌiÞ]>ÀÕvՎսÃ>Žˆ
œÌœÞ>Žˆ­ÌœÀV…i`œÞÃÌiÀ®°̽Ãœ˜iœv
½ÛiiÛiÀÌ>ÃÌi`°̽Ã̜««i`܈̅>
mayonnaise-based sauce and torched
̜«iÀviV̈œ˜°̽Ã̜`ˆivœÀt
My top plan to enjoy summer is…
̜ۈÈÌ>1˜ˆœ˜“œÀiœvÌi˜LiV>ÕÃi
ÀiVi˜ÌÞ}œÌˆ˜ÌœÃÕÀw˜}°
A dream food destination I hope to
visit soon is…"Ã>Ž>°½Ûi…i>À`}œœ`
things about the city—about it being
one of the best food destinations
in the world—and it would be
an awesome experience to taste
authentic Japanese cuisine.
 Yummy

ideas

Sunny Citrus Salad

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

Oranges freshly ground black

pepper in a bowl
until well combined.
Set aside.

and ASSEMBLE THE SALAD:

Arrange 4 navel oranges
(peeled and sliced into

sunshine rounds) on a large

RECIPE AND STYLING: CHINO L. CRUZ.

salad plate. Top with

PHOTOGRAPHY: ALDWIN ASPILLERA.

1 tablespoon fresh dill

leaves, ¼ cup pistachios
(chopped and toasted),
1 small red onion
(sliced thinly), prepared
Start your summer dressing, and a pinch of
barbecues on a high note sea salt. Serve chilled
or at room temperature
with this refreshing and with extra dressing on
easy-to-make citrus salad! the side. Serves 4.

www.yummy.ph
7 April 2017
 OH NOODLES
Zucchini Noodles with Fresh Tomato Sauce
1Ș}>ëˆÀ>ˆâiÀ]“>˜`œˆ˜i]œÀÅ>À«Ž˜ˆvi]ψViNCTIG
\WEEJKPKUˆ˜Ìœœ˜}ë>}…iÌ̈‡ˆŽiÃÌÀˆ«Ã°*>Viˆ˜>>À}i
ÃiÀۈ˜}LœÜ>˜`ÃiÌ>È`i°
œ“Lˆ˜i
ONLCTVQOCVQ
RCUUCVCUCWEG, ENQXGICTNKE­V…œ««i`w˜iÞ®, VGCURQQP
FTKGFQTGICPQ, UCNV, and DNCEMRGRRGTˆ˜>>À}iLœÜ°
-i>ܘâÕVV…ˆ˜ˆ˜œœ`iÃ܈̅>Ó>«ˆ˜V…œvÃ>Ì°/œ«܈̅
̜“>̜Ã>ÕVi]}ÀœÕ˜`L>VŽ«i««iÀ]>˜`ITCVGFEJGFFCTQT
2CTOGUCPEJGGUG. Serves 2 to 4.

Raw PEA PLEASE

power Mediterranean
Chickpea Salad
/œÃÃ̜}i̅iÀ1 (430-gram) can
EJKEMRGCU(drained and rinsed),
˜EWREJQRRGFTQCUVGFTGF
You don’t need a RGRRGTU, OGFKWOTGFQPKQP
stove to make these ­V…œ««i`w˜iÞ®, VCDNGURQQPU
GZVTCXKTIKPQNKXGQKN, ENQXG
wonderfully fresh recipes. ICTNKE­}À>Ìi`®, LWKEGCPF\GUV
HTQONGOQP, ˜EWRƂPGN[
EJQRRGFRCTUGN[, UCNV, and
ITQWPFDNCEMRGRRGT in a
medium bowl. Serve chilled or at
room temperature. Serves 2 to 4.

FUN TACOS
Easy Tuna Tacos
>Ži̅iÌ՘>wˆ˜}\ˆÝ̜}i̅iÀ

ITCOECPUVWPCƃCMGUKP
XGIGVCDNGQKN(drained), VGCURQQP
UYGGVRCRTKMC, VGCURQQPUWICT, and
RECIPES AND STYLING: CHINO L. CRUZ.
PHOTOGRAPHY: ALDWIN ASPILLERA.

VCDNGURQQPUVCEQUGCUQPKPI(we
used McCormick) in a bowl until well
Vœ“Lˆ˜i`°ƂÃÃi“Li̅iÌ>VœÃ\ Ûi˜Þ
`ˆÛˆ`iÌ՘>wˆ˜}]OGFKWOJGCF
KEGDGTINGVVWEG(julienned), OGFKWO
TGFQPKQP­V…œ««i`w˜iÞ®, OGFKWO
VQOCVQGU­VœÀi`>˜`V…œ««i`w˜iÞ®,
and •Š³EWRITCVGFEJGFFCTEJGGUG
>“œ˜}ETWPEJ[VCEQUJGNNU. Serve
immediately. Serves 6 to 8.

www.yummy.ph 8 April 2017

 MS
BOTTO
UP!

Banana Your friends will thank you for

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

Whiz 1 large banana (lakatan

variety, frozen), ½ cup
blueberries (frozen), ¼ cup soy
milk, ¼ cup unsweetened apple
juice, and a handful ice cubes in
a blender until smooth. Pour into
a tall glass. Serves 1 to 2.
PHOTOGRAPHY: MICHAEL ANGELO CHUA (DRINK) AND COURTESY
OF SUPPLIERS. TEXT, RECIPE, AND STYLING: CHINO L. CRUZ.

French n
Spring is in the air and the fancy French macaron makers
over at Ladurée are celebrating with an indulgent trio
œv˜iÜy>ۜÀð
…œVœ>Ìi‡œÛiÀÃ܈>`œÀi̅iÕÃVˆœÕÃ
Chocolate Hazelnut and rich Chocolate Caramely>ۜÀÃ]
܅ˆi̅œÃi“œÀi«>À̈>̜LÀˆ}…ÌvÀՈÌÞy>ۜÀÃV>˜}œvœÀ
the Morello macaron. Available at Ladurée branches at
8 Rockwell and SM Mega Fashion Hall until May.
 We Asked What’s your

You! favorite easy fruit-

based recipe?

I love adding apples For breakfast, I like to

make a banana-mango-
to cinnamon rolls! oatmeal shake. To make it, I
The trick is to use a mix of fresh and dried put frozen bananas, fresh ripe
>««iȘ“>Žˆ˜}̅iwˆ˜}°/…>ÌÜ>Þ]ޜÕ mangoes, a handful of rolled
get different textures and levels of apple oats, a splash of milk, and
y>ۜÀˆ˜ޜÕÀÃ̈VŽÞL՘ð some ice cubes in a blender
before blitzing. Yummy!
—Tessa Gatchalian
Now showing —Che Ocho

Midnight Diner
Tokyo Stories
/…ˆÃ˜iÜ iÌyˆÝÃiÀˆiÈÃ>
testament to the life-changing
power of food. Based on a
popular Japanese graphic novel,
Midnight Diner tells the tale
of a little Japanese eatery in a
nondescript Tokyo suburb that
only opens at midnight and
serves whatever diners want. A
colorful cast of customers comes
ˆ˜̜i>Ì]œ˜Þ̜w˜`̅i“ÃiÛiÃ
telling their stories and making
connections over delicious food.
æÛ>ˆ>Liœ˜ iÌyˆÝ°Vœ“°
I like to make
banana bread with all my I serve my breaded
extra bananas! You need to use
bananas that are very ripe and pork chops with a
covered in black spots—almost
overripe!—in order to get the
ripe mango salsa
on the side!
LiÃÌL>˜>˜>y>ۜÀ°>ÃœˆŽi̜
give my banana bread a twist All you have to do is put together
with a pinch of cinnamon. chopped ripe mangoes, red onions,
cilantro, calamansi juice, and tomatoes
—Wendy Belle in a bowl then serve it nice and cold.
—Trina Lyn Cortez
Next
Month's
Question:
Summer is here! What are your favorite no-cook recipes?
Post your answers on www.facebook.com/yummymagazine, and check out next month’s issue for your yummy ideas.

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

All it takes is good bread and

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

www.yummy.ph 10 April 2017

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

MACKEREL CALAMANSI CELERY CREAM

CHEESE

Flavor boost
PHOTOGRAPHY: MICHAEL ANGELO CHUA. RECIPE AND

Turn your toast into a thing of real

STYLING: IDGE MENDIOLA. TEXT: CHINO L. CRUZ.

beauty with a smear of %QOGT[

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

www.yummy.ph 11 April 2017

 Lighten up
GREEN IS IN
Celebrate Earth Month this April—
and beyond! Turn your kitchen
into an eco-friendly space with
these top picks.
3
1
[1] BYE-BYE, NASTIES!
Add a few drops of this essential oil
to surfaces like your kitchen sink,
countertop, windowsill, and doorway to
keep ants and insects at bay—the natural
way. Its minty aroma even doubles as
a natural deodorizer. Human Nature
Peppermint Oil Ant Warder, P350
(humanheartnature.com)
[2] BABY LOVE
Give the littlest member of your family
extra TLC with this plant-based cleanser.
It effectively removes stubborn stains
and odors from baby bottles and feeding
utensils, yet is gentle enough to double
as a fruit and vegetable wash. Nature to
Nurture Baby Bottle and Dish Wash,
P199 (facebook.com/naturetonurtureph)
[3] GREAT MULTITASKER
This hardworking, nontoxic germ-buster is
all you need to keep your kitchen counter
and dining table squeaky clean. Spray
a small amount on a rag, wipe down
surfaces, and you’re good to go. Bonus:
You’ll love its fresh citrus scent! Messy
Bessy Minty Orange Surface Cleaner,
P250 (messybessy.com)
[4] SERVE IN STYLE
Made from the branches, stumps,
and scrap wood of sustainably farmed
hardwood trees, and crafted by local
farm workers, these serving pieces add a
beautiful, eco-responsible touch to your
at-home party spreads. Sustainably Made
Antipasti Serving Board, P3,200; Butter
and Cheese Spreaders, P900 for a set of
four (sustainably-made.com)
[5] PROUDLY PINOY
The easy-to-clean canvas material of
this placemat gets an upgrade with the
addition of a clever pocket for utensils
made from the tiniri fabric of Abra.
Supporting this brand also means bringing
livelihood to Gawad Kalinga-partner
communities. GKonomics Placemat, P240
for a set of two (humanheartnature.com)
7 for the handles, this serving tray will bring
8 Bowl at Habitat, P3,295 (habitat.com.ph)
www.yummy.ph 12 April 2017
5
6
[6] TRASH TO TREASURE
Add a pop of color to your table setting
with these fun napkin holders. Each
purchase from this brand’s line of home
accessories empowers communities of
women in Laguna and Cavite who make
these items by hand using upcylced plastic
and foil waste. Junk Not! Napkin Rings,
P1,200 for a set of six (junknot.ph)
[7] SCANDI-CHIC
Handcrafted by artisans across the
PHOTOGRAPHY: DAIRY DARILAG AND COURTESY OF HABITAT.
Philippines using upcycled cotton fabric
a chic element to your afternoon tea
or merienda party. It makes for a great
decorative piece for your coffee table, too.
R2R Living Marilen Hexagonal Wooden
Tray, starts at P2,879 (rags2riches.ph)
[8] MIX AND MATCH
Made from sandstone and baked enamel,
and formed through traditional methods
by a small artisan group, this line of kitchen
accessories is proof that beautiful wares
TEXT: ANNA FELIPE.
can be produced with less environmental
impact from industrial manufacturing.
Manufacture de Digoin Large Mixing
 Yummy

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

GO AND GROW! SUPER SUSTAINABLE

Have you always wanted to
plant your own vegetables
LÕÌ`œ˜½Ì…>Ûi>L>VŽÞ>À`
̜`œˆÌ¶iÀi½Ã>}Ài>Ì
܏Ṏœ˜\-œÜEÀœ«>˜Ì
MNLGrowkits’s Sow kits! Each package contains
& Gro vegetable, seeds, soil or potting
herb, and garden kits mixture, a coconut husk
(from P89 to P500) pot, and an easy-to-follow
are available to order instruction manual. As a
via www.mnlgrowkits. bonus, some kits also come
com. For more with fertilizer and wooden
information, contact plant markers. The only
tel. no.: 989-8289 or ̅ˆ˜}Ãޜս˜ii`>ÀiÜ>ÌiÀ
mobile no.: and a nook with enough
0917-5441107. sunlight. Now, even condo-
dwellers can grow their
own garden!
Growing your own
vegetables and herbs has
ˆÌÃLi˜iwÌÃ\9œÕ`œ˜½Ì…>Ûi
to make trips to the market,
you can pick just what you
need each time you cook,
and you know exactly what
ޜսÀi«ÕÌ̈˜}ˆ˜ޜÕÀLœ`Þ
­Ì…iÞ`œ˜½ÌVœ˜Ì>ˆ˜Ãޘ̅ïV
fertilizers and pesticides).
Imagine whipping up a
salad using your very own
produce—lettuce, arugula,
tomatoes, and basil! With
these kits, farming becomes
super easy and that much
more fun, especially for
newbie gardeners.

www.yummy.ph
13 April 2017
 YUMMY
SHOPPING
[1] GRATER GOOD
Desiccated coconut is made out
of grated and dehydrated mature
coconut meat. It usually contains
G rocer y only three percent moisture,
œ“«>Ài`̜`iÈVV>Ìi` ̅iwÀÃÌ«ÀiÃÃœv}À>Ìi`VœVœ˜ÕÌ
G ra b making it suitable for adding to
batters of baked goods. Ideal
desiccated coconut, P50.95,
Robinsons Supermarket
[2] GOT MILK?
Coconut milk (gata) has the
Coco consistency of regular cow’s milk.
It is the second- or third-pressed
coconut liquid extracted from
grated coconut meat. Use
loco this for making soups and
curries, or add it to halo-halo.
Thai Heritage coconut milk,
Coconut is probably P74.75, Rustan’s Supermarket
the most versatile
fruit in town! Stock
your pantry with 3
these products.
1
2
www.yummy.ph
[3] SNOWY STRANDS
Want to dress up your cakes
and cupcakes with shredded
coconut? Turn to tender coconut
y>Žið
coconut, this product is moist and
already sweetened. Franklin Baker
ÃÜiiÌi˜i`VœVœ˜ÕÌy>ŽiÃ]*Ǚ°Óx]
Robinsons Supermarket
[4] SWEET SURPRISE
To keep things healthy, use
coconut sugar for your next cup
of coffee or your next batch of
chocolate chip cookies. Made
from boiled and granulated
coconut sap, coco sugar is ideal for
diabetics and for those watching
their diet. Prime Organics coco
sugar, P91.50, SM Supermarket
4 free, and low in carbohydrates by
14 April 2017
[5] CREAM OF THE CROP
Serving dessert to a lactose-
intolerant guest? Then whip
coconut cream (kakang gata, from
meat) and use it to frost cakes.
For a quick treat, add a dollop to
frozen fruit balls. Fiesta coconut
VÀi>“]*ÓÇ°xä]--Õ«iÀ“>ÀŽiÌ
[6] HAPPY SOUR
Grilled dishes are best paired
with a dipping sauce of vinegar,
chopped onions, and chilies.
Make your own concoction with
this vinegar made from fermented
coconut nectar. Mama Sita’s
VœVœ˜Õ̘iVÌ>Àۈ˜i}>À]*xÓ°xä]
SM Supermarket
[7] FLOUR POWER
ii«ޜÕÀ“Õvw˜Ã]œ>ÛiÃ]>˜`
cookies healthy, vegan, gluten-
ÕȘ}̅ˆÃyœÕÀÛ>ÀˆiÌÞ“>`ivÀœ“
coconuts. You can also use this as
breading for fried food. CocoBoost
œÀ}>˜ˆVVœVœ˜ÕÌyœÕÀ]*Ç{°™x]
Rustan’s Supermarket
7
TEXT AND STYLING: IDGE MENDIOLA.
PHOTOGRAPHY: TOTO LABRADOR.
6

The
perfect mix
Beat the heat with a cool glass of halo-halo!
Here, learn about the different components
that make this Filipino treat one of a kind.
The garbanzo or chickpea
is a type of bean that has
a mild nutty taste and a
smooth, buttery texture.
It is round and has a nice
golden color, especially
when sweetened. Make
sure to buy garbanzos that
are tender yet still have a
bite to them.
The small red monggo
beans have a deep, dark
red color and are less
tender than garbanzos.
These beans are also used
in making monggo bread
and hopia.
Add pinipig to your
halo-halo to give it extra
crunch. Pinipig is made
of the young, immature
grains of glutinous rice
(malagkit) that have been
«œÕ˜`i`y>Ì°/œ“>ŽiˆÌ
crunchy, toast it on a dry
pan over low heat.
Macapuno, also called
coconut sport, is the soft
tissue of an irregularly
developed coconut.
Instead of the usual juice
>˜`wÀ““i>Ì]ˆ˜Ãˆ`i
this coconut is thick,
gelatinous meat that has
very little liquid. This
TEXT AND STYLING: IDGE MENDIOLA.
PHOTOGRAPHY: TOTO LABRADOR.
MAKE YOUR
HALO-HALO
EXTRA SPECIAL
by adding sweetened
saba and sweet
potatoes. Top it off with
ube jam, leche y>˜]>˜`
ube ice cream!
P a nt r y
B a s ic s
tender meat is grated into
strips then sweetened.
Kaong is the fruit of the
sugar palm tree. It is small,
shaped like a fat jellybean,
and has a tender, slightly
chewy texture. Freshly
picked kaong is white
and opaque, although
the sweetened versions
available in supermarkets
are sometimes colored red
and green.
Sweetened white kidney
beans give every glass of
halo-halo a slight nutty
y>ۜÀ°>Žˆ˜}ޜÕÀœÜ˜
is as easy as simmering
together sugar, water, and
boiled kidney beans. A
popular halo-halo version
from Pampanga uses
mashed beans to give the
cooler a thicker texture.
Langka (jackfruit) adds a
delectable aroma to halo-
halo. Some sweetened
versions are chewy, while
others are simmered until
very tender. You can shred
or cut the fruit into thin
strips to make sure the
langkay>ۜÀ`œiØœÌ
overpower the rest of the
halo-halo ingredients.
Nata de coco is the
by-product of the
fermentation of coconut
water. It is composed of
chewy, translucent cubes
that are almost jelly-like.
Nata de coco comes in
various colors like red and
green, and is sometimes
y>ۜÀi`܈̅iÝÌÀ>VÌð
www.yummy.ph 15 April 2017
YUMMY
SHOPPING
WHAT ARE YOUR TOP TRICKS
TO PUTTING FOOD ON THE
TABLE FAST?
Margarita Forés: Pasta is always
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ˆ˜Vi>ÀVœ˜Ì>ˆ˜iÀð
AFTER A LONG DAY, WHAT
TYPE OF FOOD DO YOU LIKE
COMING HOME TO?
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WHAT DO YOU LIKE COOKING
FOR YOUR KIDS?
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HAVE INGREDIENTS IN
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THE BEST THING YOU’VE
EATEN LATELY?
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YOUR TOP TIPS FOR WOMEN
WHO WANT TO GET INTO THE
FOOD INDUSTRY?
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œv̅iÃi̜Li>}œœ`V…iv°9œÕ Margarita
˜ii`̜Li«>̈i˜Ì]̜œpˆÌ½Ã˜œÌ Forés,
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April 2017
 Vicky Lau,
Tate Dining Room
Bo Songvisava,
Bo.Lan, Thailand,
Wh a t ’s
and Bar, Hong Asia's Best I n Your
Kong, Asia's Best
Female Chef 2015
Female Chef 2013
Ca r t?
Asia’s
Best
Female
Chefs
Margarita Forés,
Vicky Lau,
Bo Songvisava,
and Lanshu Chen
let you in on the
secrets to whipping
up top-quality
meals at home.
PHOTOGRAPHY: ALDWIN ASPILLERA. INTERVIEW: ANNA FELIPE.
SPECIAL THANKS TO UNICEF PHILIPPINES.

Lanshu Chen,
Le Moût
Restaurant,
Taiwan,
Asia's Best
Female Chef
2014
 BY MARIE GONZALEZ

P ad thai is a dish we always

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

Ƃ * °HAIR AND MAKEUP: VIDA NON JAUCIAN.

Prep Time 10 minutes
Cooking Time 15 to 20 minutes
FOR THE PAD THAI SAUCE
 1 tablespoon muscovado,
coconut, or raw sugar
 1 tablespoon soy sauce
 1 tablespoon lemon juice,
calamansi juice, or vinegar
 1 tablespoon water
 2 tablespoons store-bought
tamarind paste (try Thai Heritage or
Pantai) or to taste
 2 teaspoons vegetable oil
75 grams brown rice fettuccine,
VœœŽi`>VVœÀ`ˆ˜}̜«>VŽ>}i
`ˆÀiV̈œ˜Ã̜“>Ži>LœÕÌ£VÕ«
 2 tablespoons coarsely chopped
toasted peanuts, divided
 75 grams pan-seared tofu, sliced
into strips
 handful of cilantro (wansoy),
torn or minced
 slice of lemon or calamansi
1>Ži̅i«>`̅>ˆÃ>ÕVi\ˆÝ>
ingredients together in a bowl.
2 i>Ìœˆˆ˜>˜œ˜Ã̈VŽvÀވ˜}«>˜
over medium-high heat. Sauté garlic PHOTOGRAPHY: ALDWIN ASPILLERA. STYLING\Ƃ

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

ABOUT THE
COLUMNIST
Marie Gonzalez is the mastermind
behind Kitchen Revolution, a company
ëiVˆ>ˆâˆ˜}ˆ˜«>˜Ì‡L>Ãi`VœœŽˆ˜}
V>ÃÃið-…i}À>`Õ>Ìi`vÀœ“ iÜ9œÀŽ½Ã
Natural Gourmet Institute and completed
œÀ˜i1˜ˆÛiÀÈÌÞ½Ã*>˜Ì‡L>Ãi` ÕÌÀˆÌˆœ˜
program. Head to www.kitchenrevolution.
ph to read about her advocacy.
 «ˆ˜V…œvV…ˆˆy>ŽiÃœÀ£LˆÀ`½ÃiÞi
chili (siling labuyo), minced
1 cup vegetables of choice (we used
julienned bell peppers, julienned
carrots, shredded cabbage, sliced
yard-long beans (sitaw), shredded
Baguio pechay, togue, sliced
“ÕÅÀœœ“Ã]>˜`V>ՏˆyœÜiÀyœÀiÌî
 handful of green onions or garlic
chives (kuchay), sliced into
2-inch pieces
2 minutes. Add vegetables and
}Àii˜œ˜ˆœ˜ÃÆVœœŽ՘̈ÜvÌ]>LœÕÌ
5 minutes. Add 1 tablespoon water
if pan seems dry.
3 Add noodles, pad thai sauce,
and 1 tablespoon chopped peanuts;
stir-fry until warmed through.
4 Remove from heat and transfer
to a serving dish. Top with more
peanuts, tofu, cilantro, and a
lemon slice.

www.yummy.ph 18 April 2017

 BY JOEY DE LARRAZABAL-BLANCO

n the heat of summer, none of us want to spend too much time in front of a hot stove. Most of us also gravitate towards lighter, fresher dishes
instead of heartier, heavier ones. I made this dish with those two things in mind. This takes hardly any time and effort to make, so you spend
minimal time in the kitchen. It’s also a much lighter take on tomato-based sauces, using fresh tomatoes that are only slightly cooked. I like to
use different kinds of cherry tomatoes to give the dish a pop of color. There is quite a variety readily available in groceries and markets, so go
ahead and explore and experiment! This works well when tossed with pasta, and is equally delicious with rice or crusty bread on the side. You
can also make this more substantial by tossing in some cubed feta cheese when you add the basil and shrimp back to the pan. This is great with
some chili, but I had my little ones eating this so I left it out—for now. Wishing you all an amazing summer!

TRY THIS
WITH SHELLFISH
like clams and mussels.
Just add them in after the
tomatoes (not before).
Season at the very end,
and only after tasting
to check if it’s needed,
LiV>ÕÃiÅiwňÃ
naturally salty.
PHOTOGRAPHY: DAIRY DARILAG. STYLING: ANNA FELIPE. HAIR AND MAKEUP: ELAINE GANUELAS.

SHRIMP AND CHERRY

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

www.yummy.ph 19 April 2017

 BY CARMELA VILLEGAS-AGOSTA

W hen I think of desserts for the

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

MINI MANGO WALNUT TORTES

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

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



PHOTOGRAPHY: MIGUEL NACIANCENO. STYLING: ANNA FELIPE.

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

www.yummy.ph 20 April 2017

 BY SHARLENE TAN

asta is my favorite foolproof dish. It usually takes only 30 minutes to cook, plus there are so many combinations you can make with a basic
tomato sauce. The formula: Choose two or three main ingredients, top off the sauce with really good cheese, and voilà! You’ve got a plate of
delicious comfort food in no time. My trick to making my pasta dishes extra special is simmering canned whole peeled tomatoes to make my
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well with Parmesan cheese but ricotta or feta will give it a nice, creamy texture when everything is mixed together. Try it for one weekday dinner
and tell me how it goes!

ARUGULA
AND SAUSAGE
SPAGHETTI
Serves 4
Prep Time 10 minutes
Cooking Time 20 minutes

 500 grams spaghetti noodles

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

1 Cook spaghetti in a pot of

PHOTOGRAPHY: PATRICK MARTIRES, DAIRY DARILAG (PORTRAIT). PROP STYLING:

boiling salted water according

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

in a pot over medium heat.

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

www.yummy.ph 21 April 2017

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

 2 cups chopped pechay

 ground black pepper

1
œ“Lˆ˜iyœÕÀ]VœÀ˜ÃÌ>ÀV…]Ã>Ì]>˜`
Crispy cayenne pepper in a bowl; mix well.
Chicken Serves 3 to 4
Coat chicken completely with mixture.
Shake off excess. Set aside.
Thighs with
RECIPES AND STYLING: ZEE CASTRO-TALAMPAS.

Prep Time 10 minutes 2 Heat 1-inch oil in a large skillet over

Pechay Cooking Time 20 minutes medium heat until almost smoking.
ÀÞV…ˆVŽi˜]Έ˜È`i`œÜ˜wÀÃÌ]՘̈
and Bacon
PHOTOGRAPHY: ALDWIN ASPILLERA.

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

The humble pechay  2 tablespoons cornstarch per side. Drain on a wire rack. Drain oil
 ½ teaspoon salt from skillet.
becomes extra
 ½ teaspoon cayenne pepper 3 Add bacon to pan and cook until fat
yummy when paired  4 (150-gram) chicken thighs, is rendered and bacon is almost crisp.
with bacon. It’s a skin left on Add garlic and onions; sauté until soft.
great side dish for  vegetable oil Add pechay and cook until wilted.
juicy fried chicken!  100 grams thick-cut bacon, chopped Season with ground black pepper.
 2 cloves garlic, chopped 4 Transfer mixture to a serving plate.
 1 medium white onion, chopped Top with fried chicken. Serve hot.

www.yummy.ph
23 April 2017
 Serves 4
Prep Time 15 minutes
Cooking Time 15 minutes
 2 tablespoons mirin
 2 tablespoons soy sauce
 3 tablespoons lemon
juice, divided
 2 teaspoons brown sugar
or honey
 2 (150-gram) tilapia fillets
 salt and black pepper
 1 (400-gram) pack frozen
mantou buns (we used
KG Pastry)
œœŽˆµÕˆ`ˆ˜«>˜՘̈
Soy-Mirin
Tilapia and
Wasabi-
Mayo Bao
Enjoy this trendy Asian
sandwich at home! You
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www.yummy.ph
 1 tablespoon cane vinegar
 1 teaspoon sugar
 1 medium cucumber,
sliced thinly
 2 tablespoons mayonnaise
 1 teaspoon store-bought
wasabi paste, or to taste
 1 tablespoon sesame oil
 2 cloves garlic, chopped
 4 lettuce leaves (we used
the French Batavia variety)
 handful of cilantro sprigs
1 Combine mirin, soy sauce,
2 tablespoons lemon juice,
and sugar or honey in a bowl.
24 April 2017
Marinate tilapia for a few
minutes. Lightly season with
salt and ground black pepper.
2 Steam mantou according to
package directions.
3 Combine vinegar, sugar,
and ¼ teaspoon pepper in
a bowl. Add cucumber.
Set aside.
4 Combine mayonnaise,
wasabi, and remaining lemon
juice in a bowl. Season to
taste with salt.
5 Heat sesame oil in a pan
over medium heat. Sauté
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and marinade to pan and
VœœŽ՘̈wňÜ«>µÕi>˜`
y>ŽiÃi>ȏÞ]>LœÕÌΓˆ˜ÕÌiÃ
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pan and set aside.
6
reduced to a thin syrup. Glaze
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7/œ>ÃÃi“Li]wmantou
buns with pickled cucumber,
tilapia, lettuce, and cilantro.
Top with wasabi mayo. Serve
with more wasabi mayo on
the side.
 Pork Belly with
Jalapeño Slaw
Pair this Pinoy dinner
staple with spicy
coleslaw. You can enjoy
it sandwiched between
toasted buttered rolls or
over steamed rice.

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

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

www.yummy.ph 25 April 2017


Linguine
with Bottled
Sardines and
Toasted Herbed
Breadcrumbs
Transform pantry staples
into this glorious pasta dish.
Try experimenting with
ingredients like dill, parsley,
cilantro, green onions,
calamansi, and oranges, too!
www.yummy.ph
Serves 4 to 6
Prep Time 10 minutes
Cooking Time 15 minutes
 400 grams linguine noodles
 2 tablespoons olive oil
 2 cloves garlic, minced
 1 cup breadcrumbs
 2 medium lemons, zested
and sliced into wedges
 2 tablespoons chopped
parsley, plus extra
to garnish
 1 (150-gram) bottle
Spanish-style sardines
 ¼ cup grated Parmesan
cheese, plus more to serve
 salt and pepper
26 April 2017
1 Cook linguine according to
package directions. Drain and
set aside.
2 Heat oil in a pan over medium
heat. Sauté garlic until fragrant.
Add breadcrumbs and toast until
golden. Remove from heat. Add
lemon zest and parsley. Set aside.
3 In the same pan, heat sardines
just until warmed through. Break
them up into smaller pieces. Toss
in pasta.
4 Add breadcrumb mixture and
Parmesan cheese. Season to taste
with salt and pepper. Garnish with
more parsley. Serve with lemon
wedges and more Parmesan
cheese on the side.
 This week's
grocery list
Beef with
PRODUCE
Coconut-
 2 heads garlic Cilantro Sauce
 2 medium white onions This unique combination
 3 medium lemons will surprise your palate!
 3 medium pechay Make sure to squeeze
 1 small head cabbage some lemon juice over
 1 head lettuce
the beef for an added
 1 medium carrot
NC[GTQHƃCXQT6JGDGUV
 1 medium cucumber
 1 stalk lemongrass
part is that this dish
 bunch of parsley
cooks incredibly fast!
 bunch of cilantro (wansoy)

STAPLES
 vegetable oil
 salt and pepper
 sugar
 honey or brown sugar
 all-purpose flour
 cornstarch
 cane vinegar
 soy sauce
 fish sauce (patis)

MEAT, POULTRY, AND FISH

 500 grams boneless pork
belly slices
 4 (150-gram) chicken thighs,
skin left on
 100 grams thick-cut bacon
 350 grams yakiniku-cut beef
 2 (150-gram) tilapia fillets

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

www.yummy.ph 27 April 2017

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

Crispy Huli Huli Poke Loco

Spam Chicken Bowl Moco
Musubi

www.yummy.ph
29 April 2017
Crispy Spam Musubi
Deep-frying these handy treats gives them a nice golden, crispy outer layer and
ensures that all ingredients stay put. Try making them with the kiddos!
Serves 6
Prep Time 20 minutes,
plus chilling time
Cooking Time 10 minutes
 vegetable oil, to pan-fry
and deep-fry
 1 (340-gram) can teriyaki Spam,
sliced lengthwise into 6 pieces
 3 cups cooked short-grain white rice
(we used Japanese rice)
 6 cheddar cheese singles,
cut lengthwise in half
 3 sheets nori, cut lengthwise in half
 £VÕ«>‡«ÕÀ«œÃiyœÕÀ
 1 large egg, beaten
 1 cup Japanese breadcrumbs
 chopped green onions,
to garnish (optional)
1 Heat oil in a frying pan over medium
heat. Pan-fry Spam slices until lightly
browned, about 1 minute per side.
Drain on paper towels.
2 Layer ¼ cup rice, a cheese strip, a
Spam slice, another cheese strip, and
another ¼ cup rice in a musubi mold
­Ãiï«®°*ÀiÃÃ`œÜ˜wÀ“Þœ˜“ÕÃÕLˆ
to make sure the layers hold. Unmold
musubi then wrap with a nori sheet.
Repeat with remaining ingredients to
make 5 more pieces. Refrigerate for
30 minutes.
www.yummy.ph 30 April 2017
3 Heat oil in a deep pan over medium
…i>Ì°*>ViyœÕÀ]i}}]>˜`LÀi>`VÀՓLÃ
in separate containers. Dredge each
“ÕÃÕLˆˆ˜yœÕÀ]`ˆ«ˆ˜i}}]̅i˜Vœ>Ì
with breadcrumbs. Deep-fry until
golden brown on all sides, about
2 minutes. Drain on paper towels.
4 Slice Spam musubi in half. Garnish
with green onions, if desired.
Serve immediately.
DON’T HAVE A
MUSUBI MOLD?
Use the Spam can
instead! Just cut off the
other end, remove the
label, wash it well, and
it’s good to go.
 Poke Bowl
It’s time to try your hand at making
this popular bowl in your kitchen!
It’s actually easier than you think.
Plus, you can get as creative as you
want with the toppings.

Serves 4
Prep Time 30 minutes

 ¼ cup soy sauce

 2 tablespoons sesame oil
 1 tablespoon rice wine vinegar
 ½ teaspoon chili pepper
 y>Ži휫̈œ˜>®
 250 grams sashimi-grade tuna,
sliced into 1-inch cubes
 250 grams sashimi-grade salmon,
sliced into 1-inch cubes
 £Ì>Li뜜˜̜>ÃÌi`L>VŽ
sesame seeds
 1 tablespoon chopped green onions
 {VÕ«ÃVœœŽi`L>VŽ]LÀœÜ˜]œÀ
white rice
 1 Japanese cucumber, sliced into
thin rounds
 1 heirloom radish, sliced into
thin rounds
 ¼ cup canned crushed
pineapple, drained
 ¼ cup nori chips

1 Combine soy sauce, sesame oil,

ۈ˜i}>À]>˜`V…ˆˆy>ŽiÃ]ˆvÕȘ}]ˆ˜>
LœÜÆÃiÌ>È`i¥œv̅i“ˆÝÌÕÀi°Ƃ``
Ì՘>>˜`Ã>“œ˜]̜ÃÃ]>˜`“>Àˆ˜>ÌivœÀ
Huli Huli Chicken x“ˆ˜ÕÌið/œÃȘÃiÃ>“iÃii`Ã>˜`
Here’s the Hawaiian version of good ol’ chicken barbecue. Aside from }Àii˜œ˜ˆœ˜Ã°
thighs, you can also use chicken drumsticks and wings, too. 2ˆÝÀiÃiÀÛi`“>Àˆ˜>`iˆ˜ÌœÀˆVi°*>Vi
Serves 4
Prep Time 10 minutes,
plus marinating time
Cooking Time 15 minutes
 £­Ó{䇓®V>˜՘ÃÜiiÌi˜i`
£VÕ«ÀˆVii>V…ˆ˜{LœÜÃ°ˆÛˆ`i«œŽi
1 Combine pineapple juice, soy “ˆÝÌÕÀi>“œ˜}LœÜÃ°ƂÀÀ>˜}iVÕVՓLiÀ
Ã>ÕVi]ŽiÌV…Õ«]ÃÕ}>À]}ˆ˜}iÀ]>˜` slices, radish slices, pineapple, and nori
}>ÀˆVˆ˜>LœÜ°Ƃ``V…ˆVŽi˜>˜` V…ˆ«Ãœ˜̜«°-iÀÛiˆ““i`ˆ>ÌiÞ°
“>Àˆ˜>Ìi]VœÛiÀi`]ˆ˜̅iÀivÀˆ}iÀ>̜À
vœÀÈ…œÕÀÃœÀœÛiÀ˜ˆ}…Ì°
2*Ài…i>Ì>V…>ÀVœ>}ÀˆœÀ>}Àˆ
pineapple juice
 ¼ cup soy sauce
 ¥VÕ«̜“>̜ŽiÌV…Õ«
 ¤VÕ««>VŽi`LÀœÜ˜ÃÕ}>À
 1 tablespoon grated ginger
 3 cloves garlic, minced
 nää}À>“ÃV…ˆVŽi˜̅ˆ}…wiÌÃ
 canned pineapple rings, drained,
to serve
 chopped parsley, to garnish
 i`ˆLiyœÜiÀÃ]
̜}>À˜ˆÃ…­œ«Ìˆœ˜>®
«>˜œÛiÀ“i`ˆÕ“…i>Ì°À>ˆ˜V…ˆVŽi˜
>˜`ÃiÌ“>Àˆ˜>`i>È`i°
3ÀˆV…ˆVŽi˜]L>Ã̈˜}œVV>Ȝ˜>Þ
܈̅ÀiÃiÀÛi`“>Àˆ˜>`i]՘̈VœœŽi`
and slightly charred, about 5 to
Ç“ˆ˜ÕÌiëiÀÈ`i°Àˆ«ˆ˜i>««i
rings until browned, about 1 to
Ó“ˆ˜ÕÌið
4/À>˜ÃviÀV…ˆVŽi˜̜>«>ÌÌiÀ°/œ«
܈̅}Àˆi`«ˆ˜i>««iÀˆ˜}ð>À˜ˆÃ…
܈̅«>ÀÏiÞ>˜`i`ˆLiyœÜiÀÃ]
ˆv`iÈÀi`°-iÀÛiˆ““i`ˆ>ÌiÞ°
www.yummy.ph 31 April 2017
Loco Moco
This fuss-free dish is considered as
comfort food by many Hawaiian locals.
It’s usually composed of white rice
topped with a burger patty, sunny-side-
up egg, and brown gravy.

Serves 4
Prep Time 15 minutes, plus chilling time
Cooking Time 30 minutes

FOR THE BURGERS

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

www.yummy.ph 32 April 2017

April
2017
 Chapter
ONE

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

Serves 4
Prep Time 10 minutes,
plus marinating time
Cooking Time 20 to
30 minutes

FOR THE MARINADE

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

500 grams whole

beef tenderloin
chopped parsley, to
garnish (optional)

1 Make the marinade:

Combine all ingredients in
a bowl; mix until sugar is
dissolved. Marinate beef,
covered, in the refrigerator
for 20 minutes.
2 Preheat a charcoal grill.
3 Grill beef to preferred
doneness, about
10 minutes per side
for medium doneness. TO MAKE
(You can also check for ATSUETE OIL,
heat ¼ cup vegetable oil
doneness using a meat in a saucepan over low
thermometer; temperature heat. Add 3 tablespoons
should register 155ºF for atsuete seeds. Simmer
medium doneness.) Let for 2 to 3 minutes. Strain
and discard seeds.
meat rest for 5 minutes
before slicing and serving.
www.yummy.ph 37 April 2017
 Grilled
Spiced Serves 4
Pork Belly Prep Time 10 minutes,
plus marinating time
Cooking Time 45 minutes
Inihaw na liempo gets a 1 cup canned
much needed makeover crushed pineapple
with a marinade made 1 tablespoon orange zest
with pineapples and a 1 tablespoon ground oregano
blend of spices. Enjoy it ½ teaspoon ground cinnamon
with garlic rice! ½ teaspoon ground cumin
www.yummy.ph
1 tablespoon chopped garlic
½ tablespoon ground
black pepper
1 tablespoon salt
1½ kilos pork belly (liempo),
cleaned and sliced into
½-inch-thick strips
1 Combine pineapple, orange
zest, oregano, cinnamon, cumin,
garlic, pepper, and salt in a
blender; process until smooth.
38 April 2017
Transfer to a bowl or a zip-top
bag. Add pork, cover or seal,
and marinate in the
refrigerator overnight.
2 Preheat oven to 350ºF. Preheat
a charcoal grill.
3 Drain pork, remove pineapple
bits, and grill meat for 10 to
15 minutes per side. Transfer to
an ovenproof dish; add reserved
marinade. Cover with foil. Cook
in the oven for 30 minutes.

PHOTOGRAPHY: PATRICK MARTIRES. RECIPE AND FOOD STYLING: RACHELLE SANTOS. PROP STYLING: PAULYNN AFABLE.
Grilled Seafood
Platter with Atsuete-
Calamansi Sauce
Celebrate summer with a seafood feast!
The sauce works well with any type of
seafood, including crabs and oysters.
www.yummy.ph
INSTEAD OF
THE ATSUETE-
CALAMANSI SAUCE,
try this cilantro-lime sauce:
Mix together 1½ cups melted
butter, 1 cup packed cilantro
leaves and some stems
(chopped), 4½ tablespoons
lime juice, and 1½ tablespoons
chopped garlic. Season to taste
with salt and freshly ground
black pepper.
Serves 8
Prep Time 45 minutes
Cooking Time 45 minutes
FOR THE ATSUETE-
CALAMANSI SAUCE
¾ cup canola oil
¾ cup margarine
2 teaspoons grated garlic
1 (10-gram) pack atsuete
powder (we used Mama Sita’s)
3 to 4 tablespoons
calamansi juice
2½ tablespoons soy sauce
or to taste
1½ tablespoons sugar
or to taste
39 April 2017
«ˆ˜V…œvV…ˆˆy>ŽiÃ
freshly ground black pepper
¥VÕ«w˜iÞV…œ««i`
green onions
500 grams mussels, beards
removed and scrubbed
(see page 72)
500 grams clams, scrubbed
and soaked in water
500 grams scallops in shells,
top shell removed
500 grams prawns, back slit
open using kitchen shears
350 grams small tawilis,
cleaned, scaled, and gutted
1 Make the atsuete-calamansi
sauce: Heat oil and melt
margarine in a saucepan over
medium heat. Add garlic and
atsuete powder; mix for a few
seconds. Turn off heat and add
remaining ingredients. Season to
Ì>ÃÌi܈̅V…ˆˆy>ŽiÃ>˜`L>VŽ
pepper. Add green onions
and mix. Divide sauce into
2 portions. Set a portion aside.
2 Preheat a charcoal grill until
very hot.
3 Place mussels and clams on
a disposable aluminum baking
pan. Toss in 3 tablespoons
atsuete-calamansi sauce. Cover
with foil and place pan on hot
grill. Cover grill with lid and cook
for 15 to 20 minutes or until
shells open. Remove from grill.
Discard shells that remain closed.
4 Baste scallop meat with
atsuete-calamansi sauce. Place
scallops, meat side up, on the
hot grill. Cover grill with lid and
cook for about 5 minutes or until
“i>̈ëÕ“«>˜`wÀ“LÕÌÃ̈
moist. Remove from grill and
keep warm.
5 Place prawns and tawilis in
separate bowls. Toss
3 tablespoons sauce into each
bowl. Place prawns on the hot
grill and cook for 2 to 3 minutes
on each side or until prawns
turn pink. Remove from grill
and keep warm.
6 Place tawilis on the hot grill
and cook for 2 to 3 minutes on
each side. Remove from grill and
keep warm.
7 Arrange seafood on a large
platter. Serve remaining atsuete-
calamansi sauce on the side.
 Serves 4
Beef and Prep Time 10 minutes
ÓÌ>Li뜜˜Ã
 À>ëLiÀÀލ>“
«i««iÀ]>˜`œˆÛiœˆ° ÀÕÅ
“ˆÝÌÕÀiœ˜“ÕÅÀœœ“ð

Balsamic Cooking Time 15 minutes ÎÌ>Li뜜˜ÃœˆÛiœˆ

{«œÀ̜Liœ“ÕÅÀœœ“Ã
-iÌ>È`i°
3*Ài…i>Ì>V…>ÀVœ>}Àˆ°
Portobello 250 grams ground beef
¤VÕ«w˜iÞV…œ««i`
Ûi}iÌ>Liœˆ
{…>“LÕÀ}iÀL՘Ã
4ˆÛˆ`iLiiv“ˆÝÌÕÀiˆ˜Ìœ
{>˜`vœÀ“ˆ˜Ìœ«>Ì̈iði>Ì
Burgers ܅ˆÌiœ˜ˆœ˜Ã
½ teaspoon
ÓÌ>Li뜜˜Ã
 LÕÌÌiÀ]ÜvÌi˜i`
Ûi}iÌ>Liœˆˆ˜>˜œ˜Ã̈VŽ«>˜
œÛiÀ…ˆ}……i>Ì°-i>À«>Ì̈iÃ
7œÀViÃÌiÀňÀiÃ>ÕVi {iÌÌÕVii>Ûià vœÀÓ“ˆ˜ÕÌiëiÀÈ`i­Ì…ˆÃ
¤VÕ«V…œ««i` {V…i``>ÀV…iiÃiȘ}ià ܈…i«ÀiÌ>ˆ˜̅iˆÀÅ>«i®°
What’s a summer vÀiÅ«>ÀÏiÞ £Ã>>`̜“>̜] /À>˜ÃviÀ̜̅i}Àˆ>˜`VœœŽ
backyard bash without ÓÌi>뜜˜ÃÃ>Ì]`ˆÛˆ`i` cut into rounds ̜«ÀiviÀÀi``œ˜i˜iÃÃ]>LœÕÌ
grilled burgers? Make £Ìi>뜜˜}ÀœÕ˜`L>VŽ £“i`ˆÕ“Ài`œ˜ˆœ˜] 5 to 6 minutes per side for
yours even heartier with «i««iÀ]`ˆÛˆ`i` cut into rings “i`ˆÕ“`œ˜i˜iÃð
an extra topping of grilled £>À}ii}}] 5Àˆ“ÕÅÀœœ“Ã՘̈
portobello mushrooms. Li>Ìi˜ψ}…ÌÞ 1
œ“Lˆ˜iLiiv]œ˜ˆœ˜Ã] ψ}…̏ÞV…>ÀÀi`]>LœÕÌÎ̜
ÓÌ>Li뜜˜Ã 7œÀViÃÌiÀňÀiÃ>ÕVi]«>ÀÏiÞ] {“ˆ˜ÕÌiëiÀÈ`i°
L>Ã>“ˆVۈ˜i}>À £Ìi>뜜˜Ã>Ì]¤Ìi>뜜˜ 6 ÀÕň˜Ãˆ`iÃœvL՘Ã܈̅
«i««iÀ]>˜`i}}ˆ˜>LœÜ° LÕÌÌiÀ°ˆ܈̅iÌÌÕVi]LÕÀ}iÀ
ˆÝ՘̈Vœ“Lˆ˜i`°
œÛiÀ «>Ì̈iÃ]V…iiÃi]̜“>̜iÃ]
>˜`V…ˆ՘̈Ài>`Þ̜ÕÃi° “ÕÅÀœœ“Ã]>˜`œ˜ˆœ˜Àˆ˜}ð
2˜>˜œÌ…iÀLœÜ]܅ˆÃŽ -iÀÛiˆ““i`ˆ>ÌiÞ°
̜}i̅iÀL>Ã>“ˆVۈ˜i}>À]
>“]Ài“>ˆ˜ˆ˜}Ã>Ì>˜`

www.yummy.ph 40 April 2017


Grilled
Marlin Panga
œ˜Ìˆ˜Õi}Àˆˆ˜}՘̈wÅ
with Aligue-
Calamansi
Sauce
How else can you make
inihaw na panga better? By
pairing it with an indulgent
butter sauce packed with
the goodness of crab fat and
fresh calamansi, that’s how!
Serves 4
Prep Time 5 minutes,
FOR THE ALIGUE-
CALAMANSI SAUCE
plus marinating time
Cooking Time 30 minutes
½ cup unsalted
butter, softened
£Ìi>뜜˜w˜iÞ
1 kilo marlin collar chopped garlic
(panga), cleaned ¼ cup crab fat (aligue)
juice from 1 tablespoon ¥Ìi>뜜˜V…ˆˆ«i««iÀy>ŽiÃ
grated ginger 1 teaspoon salt
1 teaspoon salt ¼ teaspoon ground
½ teaspoon ground black pepper
black pepper 1 tablespoon calamansi juice
1,ÕLwÅ܈̅}ˆ˜}iÀÕˆVi>˜`
let it sit for 30 minutes.
2 Preheat a charcoal grill.
3 ,ˆ˜ÃiwÅ]«>Ì`ÀÞ]>˜`Ãi>ܘ
܈̅Ã>Ì>˜`«i««iÀ°ÀˆwÅ]
Έ˜È`i`œÜ˜]vœÀ£ä“ˆ˜ÕÌið
/ÕÀ˜wÅ>˜`VœœŽvœÀn“ˆ˜ÕÌiÃ
“œÀi°
ˆÃVœ“«iÌiÞVœœŽi`°,i“œÛi
vÀœ“}ÀˆiÀ]VœÛiÀ܈̅vœˆ]>˜`
set aside.
4 Make the aligue-calamansi
Ã>ÕVi\iÌLÕÌÌiÀˆ˜>«>˜œÛiÀ
medium heat. Sauté garlic,
aligue]>˜`V…ˆˆ«i««iÀy>ŽiÃ
vœÀÓ̜Γˆ˜ÕÌið,i“œÛivÀœ“
…i>Ì̅i˜Ãi>ܘ܈̅Ã>Ì>˜`
pepper. Stir in calamansi juice.
/À>˜ÃviÀ̜>LœÜ°
5-iÀÛi}Àˆi` panga drizzled
܈̅aligue-calamansi sauce, or
ÃiÀÛiÃ>ÕViœ˜̅iÈ`i°
 Chapter
TWO

A
good
match!
Complete your
summer spread
Sweet Corn Fritters
Combine ˜EWRTKEGƃQWT, ½ cup
with quick and CNNRWTRQUGƃQWT, ¼ teaspoon salt,
1 teaspoon baking powder,
tasty side dishes 2 teaspoons sugar, VGCURQQPƂPGN[
that pair well with chopped garlic, ½ tablespoon chopped
Romaine in Creamy
any grilled dish. white onions, and ¼ cup water in a Anchovy Sauce
bowl; mix well. Add 1 cup canned Whisk together 1 cup Greek-style
corn kernels (drained well), yogurt, 5 anchovies in oil (mashed),
1 teaspoon chopped cilantro, and 1 teaspoon garlic (mashed into a paste),
Photography by ¼ cup chopped parsley; mix. Heat ¼ teaspoon ground white pepper, and
Michael Angelo Chua 3 cups vegetable oil in a shallow pan. ¼ teaspoon salt in a bowl. Pour over
Recipes and food preparation by Scoop 1 tablespoon corn mixture into hot 250 grams romaine lettuce (chopped
Christa Mendiola oil and fry until golden. Drain on paper into bite-sized pieces) and toss. Serve
Styling by Idge Mendiola towels. Serve immediately. Serves 4. immediately. Serves 4.

Salted Egg and Tomato Pasta
Cook ITCOUURCIJGVVKaccording to
package directions; drain and set aside.
Combine 2 salted eggs (peeled and
chopped), 2 red tomatoes (seeded and
chopped), ˜EWREJQRRGFYJKVGQPKQPU,
VCDNGURQQPEJQRRGFEKNCPVTQ
wansoy), ƂPGN[EJQRRGFITGGPDGNNRGRRGTU, and
½ teaspoon salt, and ½ teaspoon ground
black pepper in a bowl. Add pasta and toss
until well coated. Serve immediately
or chill until ready to serve. Serves 4.
Super Dirty Rice
Heat 3 tablespoons vegetable oil in
a pan over medium heat. Sauté
250 grams ground pork and 5 bacon
strips (chopped) until browned. Add
EWRƂPGN[EJQRRGFYJKVGQPKQPU,
•Š³EWRƂPGN[EJQRRGFEGNGT[, •Š³ cup
strips (cooked and chopped), ˜EWRƂPGN[
1½ tablespoons Cajun seasoning; sauté
for 3 minutes. Add EWRUFC[QNFEQQMGF
rice. Toss well and stir until rice is warmed
through. Serve hot. Serves 4.
Creamy Roasted Potato Salad
Preheat oven to 350ºF. Toss 500 grams
potatoes (washed and cubed) and
2 medium carrots (cubed) in 3 tablespoons
vegetable oil. Spread vegetables on a
baking sheet and roast in the preheated
oven until tender, about 30 to 35 minutes.
Set aside and let cool completely. Make the
dressing: Whisk together EWROC[QPPCKUG,
1 tablespoon Dijon mustard, ½ tablespoon
lemon juice, ½ teaspoon salt, and
˜VGCURQQPITQWPFYJKVGRGRRGT in a
bowl. Toss in potatoes, carrots, 3 bacon
EJQRRGFYJKVGQPKQPU, •Š³EWREJQRRGF
EGNGT[, and •Š³EWREJQRRGFEJKXGU. Top
with JCTFDQKNGFGIIU (chopped). Serve
immediately or chill until ready. Serves 4.
FRESH
and
Chapter
THREE
PREP & SAVE
Basil syrup can be
stored in the fridge
for up to a week. Use
it to sweeten iced
tea and lemonade,

LIGHT
or brush it over
LÕiLiÀÀÞ“Õvw˜Ã°

Celebrate the bounty of fruit

>˜`̅ivÀiÅiÃÌœvy>ۜÀÃt/ÕÀ˜
to these no-cook recipes for the Makes 2½ cups
perfect summer desserts. Prep Time 20 minutes,
plus freezing time

FOR THE BASIL SYRUP

½ cup sugar
3 tablespoons fresh
basil leaves

3 large ripe mangoes (about

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

1 Make the basil syrup: Bring

sugar and ½ cup water in a
saucepot to a boil over medium
heat; do not stir. Turn off heat
and add basil leaves. Allow to

MANGO-
cool then strain. Reserve the
basil leaves and set syrup aside.

BASIL 2 Purée mangoes, basil syrup,

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

Makes 2 (12-ounce) servings

Prep Time 10 minutes

FOR THE TOPPING

½ round slice fresh pineapple
2 tablespoons brown sugar

1 cup unsweetened

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

1 Make the topping: Coat

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

FOR THE COCONUT

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

1 Make the watermelon-coconut

cream layer: Purée all ingredients
together in a blender until very
smooth. Set aside.

ATERM E L ON- 2 Make the coconut water

layer: Combine coconut water,
W
COCONLUETS
calamansi juice, and syrup; adjust
Makes 16 (3-ounce) popsicles sweetness to taste with syrup.

POPSIC
Prep Time 20 minutes, 3 Pour coconut water mixture
plus freezing time into 3-ounce popsicle molds until
¦|³ full. Add a few watermelon
rn
t day? Tu
o o li n g o ff on a ho fe a tu re
FOR THE WATERMELON- cubes into each mold. Freeze
C tha t
old pops COCONUT CREAM LAYER until almost frozen but still slushy,
to these c fre sh in g
e most re 2½ cups seeded and about 1 hour.
two of th atermelo
n
m e r fr u its: juicy w t. diced watermelon 4 Slowly pour in watermelon-
sum y coconu ¾ cup canned coconut cream coconut cream mixture into
and cream ½ cup simple syrup molds. Insert popsicle sticks and
(see tip) vÀiiâi՘̈wÀ“°
 Chapter
FOUR

From
the
This season,
splurge on fabulous
dishes that feature
the freshest catch.

Photography by
Michael Angelo Chua
Recipes and
food styling by
Lhas Alvarez
Prop styling by
Idge Mendiola

Serves 4
Prep Time 10 minutes
Cooking Time 30 minutes
2 tablespoons olive oil
2 tablespoons chopped
white onions
1½ tablespoons
chopped garlic
1 bay leaf
¦|³ cup diced carrots
¦|³ cup sliced celery
1 tablespoon tomato paste
¦|³ cup white wine (optional)
www.yummy.ph
1 (800-gram) can
whole tomatoes
1 to 1.2 kilos whole lapu-lapu,
wiÌÌi`>˜`VṎ˜ÌœӇˆ˜V…
pieces, head reserved
½ cup diced potatoes
1 (400-gram) can white beans,
drained and rinsed
2 tablespoons capers
¼ cup sliced black olives
£¤wÅLœÕˆœ˜VÕLiÃ
salt and pepper
½ teaspoon fresh thyme
½ tablespoon fresh oregano
49 April 2017
Hearty
Italian
Fish
Stew
Get inspired by the
ENGCPHTGUJƃCXQTU
of Mediterranean
cooking and prep
this dish at home.
Serve it with crusty
bread for mopping
up the tasty sauce.
1 tablespoon fresh basil
chopped parsley, to garnish
1 Heat oil in a pot over medium-
high heat. Sauté onions, garlic,
bay leaf, carrots, and celery for
1 minute.
2 Add tomato paste; sauté for
1 to 2 minutes. Pour in wine, if
using, bring to a boil, then lower
heat and simmer for 1 minute.
3 Add tomatoes and bring
to a boil again. Simmer for
£ä“ˆ˜ÕÌiðƂ``wÅ…i>`]ˆv
desired, and potatoes. Simmer
for 5 minutes.
4 Ƃ``wÅwiÌÃ]܅ˆÌiLi>˜Ã]
capers, and olives; simmer for
5 minutes. Season stew with
bouillon cubes, salt, and pepper.
5 Turn off heat and gently mix in
fresh herbs. Garnish with parsley.
Serve hot.
Mussels Serves 4
Prep Time 3 minutes
Cooking Time 6 to 8 minutes
¼ cup white wine (optional)
2 cups heavy cream
salt and pepper

in Creamy 1 tablespoon olive oil

1 tablespoon butter
chopped parsley, to garnish
 toasted crusty bread, to serve

Garlic ½ cup chopped garlic

2 tablespoons chopped
1 Heat olive oil and butter in
a pot over medium-high heat.

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

www.yummy.ph 50 April 2017


Serves 4
Prep Time 5 minutes
Cooking Time 20 to 30 minutes
bunch of leeks (green
part only)
2 cloves garlic, crushed, plus
1 tablespoon chopped garlic
1 teaspoon whole
black peppercorns
1.2 to 1.5 kilos mud crabs
(alimango), cleaned
2 tablespoons vegetable oil
2 tablespoons chopped
white onions
www.yummy.ph
2 tablespoons sliced ginger
2 tablespoons yellow
curry powder
1 (400-ml) can coconut milk
£}Àii˜w˜}iÀV…ˆˆ
(siling pangsigang)
½ cup cubed red and green
bell peppers
ÓÌi>뜜˜ÃwÅÃ>ÕVi­patis)
salt and pepper
cilantro leaves, to garnish
 fried mantou buns, to
serve (optional)
51 April 2017
Yellow
Curry
Crab
Don't be afraid
to get your hands
dirty! Enjoy vibrant
#UKCPƃCXQTUKPVJKU
hearty dish. Pair it
YKVJƃWHH[mantou
buns to complete
the experience.
1 Fill a pot with enough water
to cover crabs. Bring to a boil.
Add leeks, crushed garlic, and
peppercorns. Add crabs and
simmer until cooked, about 15 to
20 minutes. Remove crabs from
pot and set aside.
2 Heat oil in a wok over medium-
high heat. Sauté onions,
chopped garlic, ginger, and
curry powder.
3 Add coconut milk, chili,
and bell peppers; simmer for
2 minutes. Season to taste with
wÅÃ>ÕVi]Ã>Ì]>˜`«i««iÀ°
4 Add crabs to the wok.
(Alternatively, you can pour the
sauce over the crabs right before
serving.) Garnish with cilantro
leaves. Serve with mantou buns,
if desired.
Savory Serves 4
Prep Time 10 minutes
Cooking Time 8 to 10 minutes
¤VÕ«؜Ü«i>ísitsaro)
1 cup julienned red and
green bell peppers
1i>ÌÃiÃ>“iœˆˆ˜>ܜŽœÛiÀ
“i`ˆÕ“‡…ˆ}……i>Ì°->ÕÌjœ˜ˆœ˜Ã]
garlic, ginger, leeks, and

Shrimp ¼ cup sesame oil

¼ cup julienned carrots
2 tablespoons soy sauce
wÛi‡Ã«ˆVi«œÜ`iÀ°
2 Add shrimps and cook for

and
¼ cup sliced red onions £¤Ìi>뜜˜ÃLÀœÜ˜ÃÕ}>À £̜Ó“ˆ˜ÕÌiðƂ``؜Ü«i>Ã]
2 tablespoons slivered garlic ÓÌi>뜜˜ÃwÅÃ>ÕVi Li«i««iÀÃ]>˜`V>ÀÀœÌðƂ``
2 tablespoons 1½ teaspoons hoisin sauce ÜÞÃ>ÕVi]ÃÕ}>À]wÅÃ>ÕVi]>˜`

Noodle julienned ginger

¼ cup julienned leeks
1½ teaspoons
£¤wÅLœÕˆœ˜VÕLiÃ
500 grams dry egg noodles
salt and pepper
…œˆÃˆ˜Ã>ÕViÆ“ˆÝÜi°
3Ƃ``ÓVÕ«ÃÜ>ÌiÀ>˜`LÀˆ˜}̜
>Lœˆ°Ƃ``LœÕˆœ˜VÕLiÃ>˜`

Stir-fry wÛi‡Ã«ˆVi«œÜ`iÀ
1 kilo medium shrimp,
 «iii`]Ãi>ܘi`܈̅
fresh kinchay, to garnish ˜œœ`iði˜ÌÞ“ˆÝ̜>œÜ
˜œœ`iÃ̜>LÜÀL̅iˆµÕˆ`°
-i>ܘ̜Ì>ÃÌi܈̅Ã>Ì>˜`
salt and pepper «i««iÀ°>À˜ˆÃ…܈̅kinchay
i>Ûið-iÀÛi…œÌ°
All it takes is
20 minutes to make
this complete meal.
It’s the perfect
thing to whip up on
busy weeknights.

www.yummy.ph 52 April 2017

Stuffed
Squid
with Serves 4
Prep Time 15 minutes
Cheese, Cooking Time 10 minutes
FOR THE MARINADE
Spinach, 2 tablespoons olive oil
1 tablespoon lemon juice
and
¼ teaspoon sweet paprika
salt and pepper
Herbs 600 grams small to medium
squid, cleaned and ink
sacs removed
FOR THE STUFFING
1 tablespoon olive oil
For now, set adobong 2 cloves garlic, grated
pusit and calamares ¼ cup thawed and chopped
CUKFGCPFVT[UVWHƂPI frozen spinach
your squid with a creamy salt and pepper
mixture and serving it 1 (225-gram) bar cream
with fresh salsa. cheese, softened
½ tablespoon chopped
fresh basil
1 teaspoon chopped
fresh oregano
FOR THE SAUCE
¼ cup olive oil
½ tablespoon chopped garlic
½ cup seeded and chopped
fresh native tomatoes
½ tablespoon chopped
fresh parsley
salt and pepper
lemon wedges, to garnish
1 Make the marinade: Combine
all ingredients in a bowl. Add
squid, mix well, and set aside.
2>Ži̅iÃÌÕvw˜}\i>ÌœˆÛi
oil in a pan over medium-high
heat. Sauté garlic and spinach.
Season to taste with salt and
pepper. Set aside to cool.
3 Combine spinach, cream
cheese, basil, and oregano in a
bowl; mix well. Season to taste
with salt and pepper.
4 ˆi>V…õՈ`܈̅ÃÌÕvw˜}
until ¾ full. Seal openings with
toothpicks.
5 Heat oil on a grill or grill pan.
Grill squid for 1 to 2 minutes per
side. Set aside.
6 Make the sauce: Heat olive oil
in a saucepan over medium-high
heat. Sauté garlic and tomatoes
for 3 to 4 minutes. Add parsley;
mix well. Season to taste with
salt and pepper.
7 Remove toothpicks from squid.
Place squid on a plate and pour
sauce over. Serve immediately
with lemon wedges on the side.
 Chapter
FIVE
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TEXT BY&KLQR/&UX] PHOTOGRAPHY BY

PRODUCED BY,GJH0HQGLROD 3DWULFN0DUWLUHVDQG
0LJXHO1DFLDQFHQRWKLVSDJH
 Barbecue pit masters
often argue over
whether or not to
serve their smoked
products with sauce.
Our verdict? Try them
plain and simple
before going for the
saucy stuff. That way,
you get the best of
both worlds.

SMOKING 101
Smoking is the process in which
certain food items are cooked with
smoke. It is often a long process
SPECIAL THANKS TO JACK RUIVIVAR OF SMOKE'N SWEETS (DEMONSTRATION),

due to the use of indirect heat to

LPSDUWDGLVWLQFWVPRN\ÀDYRUWR
the food. Classic smoked products
include American-style barbecue,
JEREMY SLAGLE OF MISTER DELICIOUS, AND HOLY SMOKES.

6FDQGLQDYLDQVW\OHFROGVPRNHG
¿VKDQGHYHQRXUYHU\RZQtinapa!

There are two ways to smoke your food: hot

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

www.yummy.ph 55 April 2017

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

AT HOME fat content often determines the process: The

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

Step 1: Set up the metal Step 2: Wrap woodchips Step 3: Pierce holes on Step 4: Place meat on rack Step 5: Cover setup with
pan, grill rack, and coals. in a piece of aluminum foil. top of the foil parcel. and foil parcel on coals. tray to keep smoke in.

www.yummy.ph 56 April 2017

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time. “An osmosis process goes
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Want to taste the real
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deal before attempting to FRPPRQYDULHWLHVRIVPRNLQJZRRGV
make your own at home?
6WTPVQVJGUGƂPG
smoke-centric spots! HICKORY APPLE
Hearty and bold. 7KLV Delicate and fruity. Make sure
HOLY SMOKES
SURGXFHVWKHTXLQWHVVHQWLDO 7KDQNVWRLWVVZHHWQHVVLWLV to use only
5384 Matilde corner Jacobo
Streets, Makati City (mobile VPRN\6RXWKHUQEDUEHFXHÀDYRU RIWHQXVHGWRVPRNHEDFRQ food-grade
no.: 0917-5036544) DQGLVEHVWSDLUHGZLWKSRUN ,W¶VDJRRGDOODURXQGZRRG woodchips
IRUVPRNLQJ treated
MISTER DELICIOUS PECAN VSHFL¿FDOO\
215 Salcedo Street, Sweet and warm. $JRRG CHERRY for smoking.
Makati City (mobile no.: Regular wood
VWDUWHUZRRGLWPL[HVZHOOZLWK Light and sweet,
0947-9903747)
RWKHUNLQGVRIZRRG reminiscent of the fruit. will result
MIGHTY QUINN’S ,W¶VEHVWXVHGZLWKZKLWHÀHVK in unusual
BARBECUE MESQUITE VXFKDVFKLFNHQDQGSRUNDV ÀDYRUV
3/F Mega Fashion Hall, SM 'HHSVSLF\DQGYHU\ ZHOODVIUXLWDQGYHJHWDEOHV
Megamall, Mandaluyong City smoky.,WLVFODVVLFDOO\XVHG You can get
IRUVPRNLQJKHDYLHUPHDWV SANTOL AND KAIMITO your woodchips
SMOKE’N SWEETS from hardware
Sidcor Sunday Market, VXFKDVEHHI Fruity and well-rounded.
7KLVLVDFRPELQDWLRQRIORFDO stores like
Quezon City (mobile no.:
0908-3680430) IUXLWZRRGVIDYRUHGE\3LQR\ True Value.
VPRNHUVIRUWKHLUVLPLODULW\ A medium bag
THE SMOKING JOINT WRDSSOHZRRG goes for P200
Green Sun Hotel, to P500.
2285 Chino Roces Avenue
Extension, Makati City
(tel. no.: 423-5514)
www.yummy.ph 57 April 2017
 ALL ABOUT MEAT
Just like with regular cooking,
GL̆HUHQWSURWHLQVUHTXLUH
GL̆HUHQWVPRNLQJWHFKQLTXHV
Here’s everything you need to
NQRZɊIURPFRRNLQJWLPHWRWKH
SHUIHFWFXWVWRXVHɊDERXWVPRNLQJ
your favorite ingredients.
BEEF
PARTS brisket, ribs, shanks
TIME 12 to 16 hours
TEMPERATURE done at internal
temperature of 200°F
Beef is arguably the most popular
meat to use when it comes to
smoking, mostly because of its
fat marbling and ability to handle
long cooking times. Make sure
to use hard-working cuts that
PORK
PARTS: belly, ribs, leg, shoulder
TIME: 10 to 14 hours
TEMPERATURE: done at internal
temperature of 200°F
Because of bacon, we all know
how well pork and smoke go
together. Pork takes to smoke and
long cooking times just as well as
EHHIGRHVDQGLVD¿UPIDYRULWH
among meat-loving Pinoys.
CHICKEN
PARTS: entire chicken
TIME: 1.5 to 2 hours
TEMPERATURE: done at
internal temperature of 165°F
&KLFNHQLVWKHTXLFNHVWPHDWWR
cook via hot smoking, but is also
the easiest to dry out. Before
letting your whole chicken hang
out in your smoker, make sure
to brine it for a few hours (up to
OTHERS
Meat isn’t the only thing you
can smoke! Jack showed us
that you can smoke all sorts of
things, such as pineapples and
soft-boiled eggs. Just hot smoke
the ingredients like you would
your meats, except make sure
to take them out as soon as they
develop a deep caramel color
in order to avoid turning them
into ash.
are often slow-cooked such as
brisket (a crowd favorite), ribs,
and shanks. Beef often takes
the longest to cook, averaging
12 to 16 hours in the smoker,
DQGRQO\UHTXLUHVDVLPSOHGU\
rub consisting of salt and pepper.
The meat is done as soon as
its interior reads 200°F on a
meat thermometer.
Smoke cuts with distinct layers
of fat such as the belly, ribs, leg,
and shoulder (kasim) to avoid
drying out the meat after 10 to
14 hours in the smoker. If you
want to give your homemade
bacon or ham a distinctly pink
color, make sure to add a pinch
of curing salt like pink Prague
Powder to your rub or brine.
www.yummy.ph
RYHUQLJKWWRNHHSLWVÀHVKQLFH
and juicy. Also make sure
to check for doneness using
a meat thermometer inserted
in the thickest part (it’s done
at around 165°F), as smoked
chicken meat often tends to stay
pink even after it’s thoroughly
cooked through.
58 April 2017
 Recipes by Jack Ruivivar of Smoke’n Sweets
Smoked meats often
develop a pink outer
ring along its cross
section that many
smoking experts
look for to check if
something is properly
smoked. Don’t be
scared, though; it isn’t
uncooked meat. Holy
Smokes’s head chef
Red Espiritu says it’s
merely the reaction
of the nitrites in the
smoking process that
gives the cooked
meat its distinct blush.
Smoked Poultry
Serves 8 to 10
Prep Time 10 minutes,
plus curing time
Cooking Time 1 to 1½ hours
FOR THE BRINE
6 cups water
¼ cup sea salt
2 tablespoons brown or
muscovado sugar
1 tablespoon Worcestershire
Ã>ÕVi]ÜÞÃ>ÕVi]œÀwÅÃ>ÕVi
½ tablespoon minced garlic
½ tablespoon ground
black pepper
1½ to 2 kilos poultry (whole
chicken or turkey legs), thawed
FOR THE DRY RUB
½ tablespoon sea salt
½ tablespoon ground
black pepper
½ tablespoon dried rosemary
½ tablespoon dried sage
¼ tablespoon garlic powder
¼ tablespoon onion powder
1 Make the brine: Combine
ingredients in a pot over medium-
high heat; mix until salt and sugar
are dissolved. Allow to cool.
2 Place poultry in a food-grade
container; pour in brine to fully cover.
Cover and refrigerate for 12 hours.
3 Make the dry rub: Mix ingredients
in a bowl. Remove poultry from brine
and pat dry. Rub meat with mixture.
4 Smoke meat until internal
temperature at meatiest portions
reads 165°F on a meat thermometer.
www.yummy.ph 59 April 2017
Smoked Pork
Serves 10
Prep Time 10 minutes
Cooking Time 6 to 8 hours
FOR THE DRY RUB
½ tablespoon paprika
½ tablespoon muscovado sugar
½ tablespoon sea salt
½ tablespoon black pepper
½ tablespoon cumin
½ tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon chili powder
½ tablespoon cayenne pepper
2 to 2½ kilos whole pork (belly,
ribs, leg, or shoulder), thawed
1 Make the dry rub: Mix ingredients
in a bowl. Taste and adjust amount of
herbs and spices according to taste.
Rub thawed pork with mixture.
2 Smoke meat until internal
temperature at meatiest portions
reads 200ºF on a meat thermometer.
(You can also use a prick or a fork to
check the tenderness of the meat.
If the meat isn’t tender enough,
continue smoking for another hour.)
3 Let meat rest at room temperature
for 15 to 20 minutes before slicing or
shredding to make pulled pork.
Root Beer Barbecue Sauce
Makes about 3½ cups
Prep Time 5 minutes
Cooking Time 30 minutes
1½ cups root beer
1½ cups tomato ketchup
¼ cup brown sugar
1 teaspoon salt
1 teaspoon pepper
2 tablespoons
Worcestershire sauce
¼ cup apple cider vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
«ˆ˜V…œvÀi`V…ˆˆy>ŽiÃ
Combine all ingredients in a large
saucepan over medium-low heat;
mix until salt and sugar are dissolved.
Simmer for 25 minutes or until dark
and thick. Transfer to a covered
container and refrigerate for up to
1 week. Serve with smoked meats.
Metro Manila’s weekend markets have got the goods— Chapter
SIX
from farm-fresh produce to artisan crafts and the next
big food trends—and there’s one happening near you.

t,
Use this handy guide (packed with tips from regular

k e
shoppers!) to navigate these culinary fairs.

To m ar e t !
m ar k
to Produced by Anna Felipe
 AYALA
ALABANG
SATURDAY
MARKET
A well-curated
fair that serves its
community just right
The regulars:
Sabrina Go and
Michelle Ressa Aventajado,
bloggers and founders of
Mothers Who Brunch
What they love there:
Sabrina: “I get inspired by the
seasonal produce to make healthy
meals for my family.”
Michelle: “The proximity and
selection of vendors and products!
There are fruits and vegetables,
organic eggs and meat, breads,
SUHSDUHGIRRGDQGÀRZHUV´
Farm-fresh
kamote tops
Weekly must-buys:
PHOTOGRAPHY: ALDWIN ASPILLERA. SITTINGS: REGINE RAFAEL.
S: “Lately, Michelle and I have been sharing tips
on our blogs for making smoothie bowls, and the
Alabang Saturday Market is the best place for
us to grab fresh produce that’s in season. Also,
before heading out, I like to order arroz caldo—
my family’s go-to comfort breakfast food.”
M: “My cooking philosophy is ‘fresh is best,’
so beautiful produce is a must for me. My
husband and I practice ‘The Rule of Five’ with
our children: This means each of our kids has
WRHDWDWOHDVW¿YHFRORUVDGD\²IURPIUXLWVDQG
YHJHWDEOHVRIGL̆HUHQWFRORUV,W¶VDQHDV\ZD\WR
make sure they’re getting the recommended daily
intake for vitamins and nutrients.”
Most interesting finds:
S: “On a recent visit, I found large eggplants that
aren’t available in regular groceries. Seeing those
Gerald.ph's
pain au chocolat
Their favorite stalls:
Farm to Table: “My son and
husband love their chocolate
milk. I use their butter for
baking, and their cheese for
some of my weekend entrées.
Quick tip: Order from them
as soon as you get to the
market, leave a cooler for your
purchases, then simply pick up
your items right before you head
out,” says Sabrina. “I love their
unsalted butter—it’s perfect for
my Bulletproof Coffee every
morning,” adds Michelle.
Anjo’s: “They have been serving
hearty home-cooked meals for
many years now. Their crispy
pata and sisig with egg are not
for the faint of heart but they’re
usually something my husband
and I enjoy for brunch,” shares
Toscana kale Jo-ni's puto Sabrina. “From tawilis to tapa
from Cavite bumbong and tocino, their silog meals
have something for everyone.
I usually bring these home to
enjoy with my kids,”
says Michelle.
inspired me to make a healthy Beef and Cheese
Eggplant Lasagna Roll without the noodles!” Jo-ni’s: “No need to wait for
M:³:KHQ,DPOXFN\HQRXJKWR¿QGIUHVKVXJDU the Christmas season to enjoy
beets, I pick them up in an instant—they’re a bibingka and puto bumbong.
treat here in Manila. For non-food items, I like 7iV>˜}iÌœÕÀwvÀœ“̅ˆÃÃÌ>
EX\LQJRUFKLGVDQGÀRZHUV6HWWLQJWKHWDEOHLV all year round,” says Sabrina.
not just about what we cook, but about making “Pick up your order right before
it pretty, too.” you leave the market, and enjoy
Top tips for first-timers: Bring your it hot and fresh for breakfast,”
own reusable bag to carry your purchases. Pack shares Michelle.
smaller bags to protect the delicate items. Buy
fresh produce in season—it’s a great way to Gerald.ph: “I always head
support local farmers, discover new ingredients, straight to this French-owned
and get access to nutrients. stall to pick up their freshly
baked bread and pain au
Head there: 117 University Avenue,
Ayala Alabang, Muntinlupa; Saturdays, chocolat,” says Sabrina. “Their
6 a.m. to 12 n.n. baguette is best enjoyed with a
generous spread of the salted
butter from Farm to Table,”
suggests Michelle.
www.yummy.ph 61 April 2017
 Fresh straw
mushrooms

SIDCOR The regular:

SUNDAY Nayna Katigbak,
writer and food stylist

MARKET What she loves there:

A food lover’s ³,W¶VORZNH\DQGR̆HUVJUHDW
SULFHVIRUWKHVKHHUYDULHW\RI
paradise with over SURGXFWV\RXFDQSXUFKDVH
300 stalls to check out DQGHDWWKHUH7KHUH¶VDOZD\V Inihaw na
VRPHWKLQJQHZWRGLVFRYHU²IURP bangus
IUHVKSURGXFHDQGFRRNHGIRRG
WRFORWKHVDQGKRPHDFFHVVRULHV
HYHQSODQWVDQGWUHHV´
Weekly must-buy: “PakoRU\RXQJ
IHUQ,WXUQLWLQWRDVDODGWRJRZLWK
ZKDWHYHU,JULOOIRU6XQGD\GLQQHU´
Most interesting finds: “It’s
DWRVVXSDPRQJWKHIUHVKFDUDEDRPLON
WKDW,PDGHLQWR\RJXUWDQGIUHVKFKHHVH
PDQ\NLORVRISDVVLRQIUXLWWKDWZHUHVROG
WRPHIRU3SHUNLORZKLFK,WXUQHG
LQWRSDVVLRQIUXLWMDPDQGNH¿UVRGDDQG
IUHVKWXQDURHWKDW,FXUHGLQVDOW7KHUH¶V
DOVRDVWDOOVHOOLQJQDWLYHFKLFNHQVIURP
%DWDQJDVWKH\DOVRVHOOWKHbahay itlugan
RUXQIHUWLOL]HGHJJVIRUarroz caldo´
Worth discovering: “Don’t
PLVVRXWRQWKHVWDOOVDWWKHEDFNWKDWVHOO
IUHVKHJJVFKLFNHQDQGGXFNFDUDEDR
PLONDQGP\IDYRULWHkalamayLQlatik
VWLFN\ULFHSLHFHVVXVSHQGHGLQFRFRQXW
FDUDPHO)RUQRQIRRGLWHPVWKHUH¶VD
VWDOOWKDWVHOOVWH[WLOHVDQGEDVNHWVIURP
DOORYHUWKH3KLOLSSLQHVDQG-DSDQHVH
VXUSOXVVWDOOVZKHUHLI\RXKDYHDJRRG
H\H\RXFDQJHWFDVWLURQFRRNZDUH
YLQWDJH3\UH[DQG¿QHFKLQDDW
DEDUJDLQ´
Top tips for first-timers:
³'UHVVFRPIRUWDEO\DQGEHUHDG\IRUD
KRWGD\%ULQJ\RXURZQFRROHULI\RX¶UH
VKRSSLQJIRUVHDIRRGDQGPHDW+DJJOHIRU
WKHIUHVKLQJUHGLHQWV&RPHKXQJU\DQG
HDW\RXUZD\GRZQWKHIRRGDLVOH²LW¶VOLNH
DPLQLWRXURIWKH3KLOLSSLQHV´
Head there: (WRQ&HQWULV('6$
FRUQHU4XH]RQ$YHQXH4XH]RQ&LW\
6XQGD\VDPWRSP

Her favorite stalls:

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

from Zamboanga, also makes for you to take home, too.”

a mean endulsao. Come early
though—their food sells out fast.” “I buy Gng. Bukid’s sourdough
bread, and my diabetic dad loves
“The Ilocano food stall across their sugar-free loaves.”
Jack’s has dishes from my
Lato or Jack Ruivivar of mother’s hometown, some “Rachelle’s Sherbet and Ice
seaweed Smoke'n Sweets cooked from scratch on the spot. Cream is great after a heavy
Their Ilocos empanada is pretty meal. I like their buko-lychee
awesome, too.” sherbet, and cheese and sweet
corn ice cream.”
www.yummy.ph 62 April 2017
 LEGAZPI SUNDAY MARKET
$UHOD[HGVHWWLQJZKHUHSURXGO\ORFDOSURGXFWVPHHWJOREDOÀDYRUV

The dry- Table runners

goods section made from
native materials

The regular:
Zee Castro-Talampas;
writer, stylist, and former
Yummy features editor

What she loves there:

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

Picks from
Mara's Organic Singkamas
Market or jicama

Her favorite stalls:

Warung Warung: “Want to try
something unique for breakfast?
Go for Indonesian fare! I always
order the set meal composed of
two satay sticks, a tofu omelet,
eggplant with sambal, and
some corn and cabbage fritters.
I discovered this stall through
Yummy, long before I became
part of the team.”
Frango's Black Warung
Adam’s Seriously Good Portuguese- tomatoes from Warung cooks
Ice Cream: “This brand lives style chicken the Cordillera on the spot
up to its name! The First
Lady’s Fantasy—dairy-free and
sweetened with coco sugar—is Quick bites: “Fuel your shopping spree with Cosmic Farms in the Cordillera region, which I
“Þ>L܏ÕÌiv>ۜÀˆÌiy>ۜÀ°» snacks from the market. Head to Don Churro turned into a simple salad just by tossing them
which, for me, serves the best churros in town. with fresh basil, kesong puti, Himalayan pink
Bait Lehem: “Freshly baked I like their chocolate dip best—thick and not too salt, and olive oil.”
bread is the star of this Israeli sweet. Make a stop at the Fresh Infusions stall Top tips for first-timers: “Come at
PHOTOGRAPHY: MICHAEL ANGELO CHUA.

stall. Take your pick form pita,
challah, bagels, and naan. Even
their falafel tastes great!”
Mara’s Organic Market: “This
is my stop for straight-from-the
source organic vegetables. There
are so many interesting and
Ài>ܘ>LÞ«ÀˆVi`w˜`Ã…iÀi°»
Chlorophyll: “I stock up on
organic juices and Himalayan
salt from this vendor.”
to pick up a big glass of their refreshing Moringa
Herb Cooler for just P60!”
Potluck picks: “The peri-peri chicken from
Frango’s is a real crowd-pleaser. Another no-fail
option is the Visayan-style barbecue from Legg’s,
especially the baticolon and liempo, infused with
that familiar, comforting inasalÀDYRU´
Most interesting find: “I love
discovering beautiful heirloom vegetable
varieties. I’ve found black tomatoes, grown by
www.yummy.ph 63 April 2017
around 8 a.m., when it’s still not too hot and
crowded, and enjoy a leisurely breakfast—it’ll
be easier to grab a seat at the communal eating
DUHDVDWWKDWWLPH3OXV\RX¶OOJHW¿UVWGLEVRQ
popular products, which often sell out early.
There’s a lot to discover every week, so make sure
to plan a return trip.”
Head there: &RUQHUVRI5X¿QRDQG/HJD]SL
6WUHHWV/HJD]SL9LOODJH0DNDWL6XQGD\V
7 a.m. to 2 p.m.
 The regular:
Joey de Larrazabal-Blanco,
Yummy columnist

What she loves there:

SALCEDO
³:LWKWKHDPRXQWRIIRRG,EX\WKHUH
any premium I pay is made up for by

COMMUNITY
what I save on gas and time. I love
ZDONLQJWRWKHPDUNHWZLWKP\NLGVWKH
VHQVHRIQHLJKERUKRRGLWFRQYH\VDQG

MARKET how it’s all become a family tradition.

,HQMR\ORRNLQJDWWKHWKLQJVRQR̆HU
FKDWWLQJZLWKSXUYH\RUVDQGOHWWLQJ
Longganisa
A pioneering weekend what I see inspire me.”
market with a friendly
community vibe

Weekly must-buy:³)UHVK¿VK
which I prefer buying from the market
than from the grocery. When we are
XSIRUDVSOXUJH,JHWDQLFHELJ
lapu-lapu and steam it in our oven
ZLWKDEXQFKRI$VLDQDURPDWLFVWKHQ
drench it in sizzling garlic oil when it’s
done. My entire family loves it!”
Most interesting finds:
³(YHQLILW¶VDIDLUO\UHJXODULQJUHGLHQW
I think it’s what you do with it that
makes it interesting. I use canned crab
to make a Thai red curry that I love.
I also look out for patani and use it in
VDODGVDVSDUWRIDULFHERZORUEOLW]HG
into a dip. I’ve also bought alupihan
dagatPDQWLVVKULPSWKHUHZKLFK
I steamed.”
Top tips for first-timers:
³'RDQLFHOHLVXUHO\RQFHDURXQG
¿UVW/RRNDWWKHJRRGVWDONWRWKH
SXUYH\RUVDQG¿JXUHRXWZKDW\RX
want. I also like buying food to nibble
on while looking around. Then round
two is for shopping!”
Head there: Jaime C. Velasquez
3DUN6DOFHGR9LOODJH0DNDWL
6DWXUGD\VDPWRSP

ÀiÅÅiwÅ Zamboanga's PHOTOGRAPHY: KAI HUANG. PICTORIAL DIRECTION: IDGE MENDIOLA.

famous secret
sauce from Alavar

Saravia Blue Budbud Kabog's

Crab's canned Champ-Tuyo
crabmeat suman

www.yummy.ph 64 April 2017

 MORE
IN THE
METRO
CHECK OUT
THESE WEEKEND
MARKETS, TOO!

)TGGPƂGNF
Weekend Market
i˜ÌÀ>*>ÀŽ]>ÞyœÜiÀ
ˆÌÞÆ->ÌÕÀ`>ÞÃ]{«°“°
œ˜˜iV̈VÕÌ-ÌÀiiÌ]
ˆÌÞÆ-՘`>ÞÃ]
/…i->Vi`œ>ÀŽiÌV>ÌiÀÃ̜̅i˜iˆ}…LœÀˆ˜}
ۈ>}iÃ]̅iiÝ«>ÌVœ““Õ˜ˆÌÞ]>˜`VÕÀˆœÕÃ
vœœ`v>˜ÃvÀœ“>ÀœÕ˜`̅i“iÌÀœ°
“The stall that sells Savaria Blue
Crab for the best canned crab you
Ƃ-œÕ̅]/>}Ո}
V>˜w˜`t/…iÞ>ÃœÃiëÀˆ˜}>“L
ˆÌÞÆ->ÌÕÀ`>ÞÃ>˜`
̅>̽ÃÛiÀÞÃÜiiÌ>˜`Vi>˜Ì>Ã̈˜}°
/…iˆÀ>“LV…œ«Ã>Àï˜Þ]>“œÃÌ
ˆŽi>“Lœˆ«œ«Ã]ȓˆ>À̜܅>Ì
̅i-«>˜ˆÃ…V>costillitas—so
ÞՓ“Þ>˜`Ìi˜`iÀt/…iÞ>Ãœ…>Ûi
}œœ`«À>ܘð»
“Down to Earth vœÀˆ˜ÌiÀiÃ̈˜}
«Àœ`ÕViˆŽi`ˆvviÀi˜ÌŽˆ˜`Ãœv
“ˆVÀœ}Àii˜Ã]…iˆÀœœ“V>ÀÀœÌÃ]>˜`
VœœÀvՏÀ>`ˆÃ…iÃ>˜`LiiÌð
“Budbud KabogvœÀ̅iˆÀkabog
ˆâ>`i*>ÀŽ] œ“iÃ]
­ÌÀÞˆÌ܈̅̅iˆÀ…œÌV…œVœ>Ìit®
>˜`̅iˆÀ`ˆvviÀi˜Ìy>ۜÀi`suman
(langka ˆÃ“Þv>ۜÀˆÌi®°»
“The Alavar stall vœÀ“ÞÃÌ>Åœv
Ƃ>Û>ÀÃ>ÕVi]>v>“œÕÃÃ>ÕVivÀœ“
<>“Lœ>˜}>̅>Ì̅iÞÃiÀÛi܈̅
curacha°/ÀÞˆÌ̅i˜iÝÌ̈“iޜÕ
VœœŽVÀ>LœÀ«À>ܘÃp>“>∘}t»
…ˆÃ̜ÀÀ>°» «œ“iœ̅>̽Ã>Ài>`Þ«iii`°»
Her favorite stalls:
“Manvy FoodsvœÀvÀiŏÞ“>`i
Ûi}iÌ>Li˜œœ`iÃp>}Ài>Ì
µÕˆVŽÕ˜V…°»
ºœLÃÌiÀÀœÃ>˜`œLÃÌiÀ}Àˆi`
cheese at Bun Appetit°/…iÞÃiÀÛi
œ˜iœv̅iLiÃ̏œLÃÌiÀÀœÃˆ˜̅i
VˆÌÞ]ˆ˜“Þ…Õ“Liœ«ˆ˜ˆœ˜°»
“Real Girl, Toy KitchenvœÀ“Þ
v>ۜÀˆÌi̜“>̜Üի°-…i>``Ãras
el hanout̜ˆÌ]Ü̅iÜի…>Ã>
ˆÌ̏iœÀœVV>˜y>ۜÀ̅>ÌV>˜˜œÌ
}iÌi˜œÕ}…œv°»
ºÞ…ÕÃL>˜`V>˜˜iÛiÀLi
܈̅œÕÌ>«>VŽœvOld Fashioned
Tapaˆ˜œÕÀvÀiiâiÀt»
“Calidad EspañolavœÀV…œÀˆâœ
“>`iœV>ÞLÞÈÃÌiÀÃ܅œÕÃi`
̜ˆÛiˆ˜-«>ˆ˜>˜`i>À˜i`̅i
>ÀÌœv“>Žˆ˜}Ã>ÕÃ>}iÃvÀœ“̅iˆÀ
LÕÌV…iÀ̅iÀi°ˆŽi̅i*>“«œ˜>
>˜`iœ˜vœÀVœœŽˆ˜}Æ“ÞŽˆ`ÏœÛi
̅i
www.yummy.ph
“Bikol’s Best vœÀ ˆVœiÝ«ÀiÃÃ
and tinumokp«ÀœL>LÞ̅i“œÃÌ
>vvœÀ`>Li“i>Ãޜսw˜`ˆ˜̅i
“>ÀŽiÌ°7iˆŽi̜Ì>Ži̅i“…œ“i
>˜`i˜œÞ̅i“܈̅œÌÃœvÀˆVit
œÛi ˆVœ>˜œvœœ`>˜`Ü>ÃÜ
…>««Þ̜`ˆÃVœÛiÀ̅ˆÃÃÌ>°»
“Manong’s Bagnet ÃÌ>̈œ˜vœÀ
̅iˆÀbagnet sisig°iÌÀi>`Þ̜
}iÌ…œœŽi`t>“̜Ì>Þ՘`iÀ
ˆÌÃëipˆÌ½ÃܜÀ̅iÛiÀÞȘ}i
V>œÀˆi]«Àœ“ˆÃiޜհ»
“The bangus guy from Bataan
…>Ã>Ó>Ì>Li܅iÀi…i>Ãœ
ÃiÃLœÌ̏i`wÅ] bagoong]>˜`
V>ÅiÜði…>Ãœ˜iœv“Þ
v>ۜÀˆÌitinapang bangus—very
Lˆ}>˜`y>ۜÀvՏ°»
ºœÛi̅i fruit, vegetable, and
fresh seafood stalls.ÞsukiˆÃ̅i
vÀՈÌÃÌ>LiÈ`i Õ`LÕ`>Lœ}°
ÕÃÕ>Þ}iÌ̅iˆÀÃÕ«iÀÃÜiiÌ
65 April 2017
Àii˜wi`ˆÃÌÀˆVÌ
-ÌÀiiÌ]>˜`>Õޜ˜}
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-ï˜>˜œ«i˜wi`]
this night market is a
great venue to enjoy a
picnic while listening
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Greenhills
Sunday Market
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->˜Õ>˜
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While smaller than
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a great source of colorful
«Àœ`ÕVi]vÀiÅ“i>Ì>˜`
«œÕÌÀÞ]}œœ`LÀi>`]
>˜`Ì>ÃÌÞVœœŽi`“i>Ã°
AANI Weekend Market
Ƃ,
-՘`>ÞÃ]x>°“°̜
Ó«°“°
Sharpen your
bargaining skills at this
farmer’s market that
offers an impressive
selection of organic
«Àœ`ÕVi]vÀiÅ«Àœ`ÕVÌÃ]
>˜`˜>̈Ûi`iˆV>Vˆið
BF Saturday Market
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Take your pick from
VœœŽi`“i>ÃvÀœ“Õ«‡
>˜`‡Vœ“ˆ˜}LÕȘiÃÃiÃ
vœÕ˜`ˆ˜̅ˆÃ“>ÀŽiÌ°
Bonus: Enjoy shopping
՘`iÀ̅iÅ>`iœv̅i
Lˆ}ÌÀiiȘ̅i«>ÀŽ°
 RESTAURANTS
Yayoi Mighty Quinn’s Barbecue Dish

Saba Shio

FAST, FRESH,
AND SATISFYING
Yayoi is all about perfect
set meals that highlight
Japanese efficiency.
REVIEW BY CLIFFORD OLANDAY

Hitsumabushi
PICTORIAL DIRECTION: ANNA FELIPE.
PHOTOGRAPHY: TOTO LABRADOR.

Sukiyaki Namban

www.yummy.ph
67 April 2017
s eated at one of the long tables of
Yayoi, you are confronted with the
glow of a touchscreen, tilted slightly
upward, waiting for your command.
Because of the setup—you looking into the
light, poring over the menu—it feels like you
are in your own world, even if you’ve come
with friends who are as eager to try a new
dining experience.
Curious thing: In Manila, when you ask
Filipinos about Japanese food, they think
of tempura, sushi, and ramen, but these
are “completely different meals,” points out
Tatsuo Shio, president of Plenus Company
Limited, the group that brought Yayoi to the
Philippines. “Teishoku is something that the
Japanese actually eat day-to-day.” The salary
men of Japan won’t ring up trendy aburi
sushi and soft-shell crab tempura for lunch.
Instead, they order a tidy teishoku or set meal
at any of the over 300 Yayoi branches from
Tokyo to Okinawa, Hokkaido to Osaka.
The meal is built around rice fresh from
the cooker, a main dish, two side dishes, and
warm miso soup. All of that spells balanced
and healthy—a configuration of seasonal food
items from Japan’s seas and mountains.
Here, you order your teishoku via an iPad,
which speeds things up by linking you with
the kitchen right away. Picking a set (and
also unpicking it) is as easy as swiping and
tapping the touchscreen. One thing to Teriyaki Hamburg
watch out for: Once your order has been Teishoku
sent, it will be made immediately (if you
change your mind, call a server right away).
IN A NUTSHELL
Don’t worry if you have trouble with the
process; a printed menu is available and
the assistance of the waitstaff is also an YAYOI 3/F Bridgeway,
option. But where’s the fun in that? Building B, SM
The generous amount of food in each set Megamall, EDSA corner
Julia Vargas Avenue,
may be overwhelming for first-timers. Start
Mandaluyong City;
off with something familiar like the Teriyaki tel. no.: 634-4865
Hamburg, a fat burger patty drenched in
a tangy-sweet sauce. On one visit, the MUST-TRIES Teriyaki
Hamburg, along with its attendant salad, Hamburg Teishoku
soup, and rice, arrives in a few minutes. On (P475), Namban
a busy Sunday lunch, the order takes just a Teishoku (P450),
bit longer. Shio also suggests the Mix Toji Sukiyaki Teishoku
(P595), Mix Toji Teishoku
Teishoku (red katsu and fried shrimp mixed
(P475), Hitsumabushi
with egg) or his personal favorite, the Teishoku (P795)
chicken karaage, but for the adventurous,
try the eel set, which comes with an THUMBS UP Ask
intriguing set of how-to-eat instructions, or your waiter about the
the grilled semi-dried mackerel. side dish upgrades
At Yayoi, there is no promise of that are on offer. Our
gastronomic pyrotechnics, but that’s not suggestion? Pick the
clam soup in place of
why you’re here. This is good ol’ Japanese
the usual miso.
cooking, and it does an excellent job of
filling you up and making you happy.
www.yummy.ph 68 April 2017
 MEAT IS MIGHT
Mighty Quinn’s Barbecue lives
up to the hype with tender beef
brisket and sides you’ll eat even
when the meat is long gone.
REVIEW BY JACLYN CLEMENTE-KOPPE

W ith food shows and YouTube videos defying

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

THUMBS UP Dining with Beans (which could use some seasoning),

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

www.yummy.ph 69 April 2017

 RESTAURANT NEWS,
CHECK
SERVED HOT!
OUT

Molito
Head Chef’s
Table
down WHAT IT IS:
The Molito Chef’s

South Table allows you to

customize your own
dining experience
These restaurants by putting together
a menu from the
prove that Molito various restaurants
Lifestyle Mall is the in the complex.
most buzz-worthy Looking to propose
̜ޜÕÀÈ}˜ˆwV>˜Ì
food hub in Alabang. other? Set up a
table for two with
her favorite Italian
Text by Regine Rafael 4 food, request for
special printed
SOGA MIGA menus, decorate
Enjoy US- and Japanese-grade the table with
[1] RAMEN YUSHOKEN beef and the delicious Healthy yœÜiÀÃ>˜`
With a ramen recipe based on Hot Stone Rice (a mix of brown, candles, and even
ºÀ>“i˜}œ`»9>“>}ˆÃ…ˆ>â՜½Ã] EXCHANGE ALLEY black, and barley rice) with a have romantic
the quality of every bowl in this COFFEE HOUSE y>ۜÀvՏLœÜœv>Lˆ iiv-ÌiÜ° music playing in
spot has remained consistent At EACH, single origin coffee has œÀi>˜y>ۜÀÃV>˜½Ì}iÌ>˜ÞLiÌÌiÀ the background.
ˆ˜̅i«>ÃÌwÛiÞi>Àð7…ˆi never been more accessible. Here, than this. Tel. no.: 807-3008 The Molito Chef’s
people keep coming back for you can enjoy specialty coffee in Table also offers
the traditional ramen, many have `ˆvviÀi˜ÌÜ>ÞÃ>˜`wÕ«œ˜̅i [4] BURGER GEEK themed menus for
grown to love the tsukemen and best avocado toast in town, amidst Here, it’s all about the smashed those looking for
gyoza, too. Tel. no.: 808-7424 a cozy, laid-back vibe. Tel. no.: patties. This technique makes >ëiVˆwVÌÞ«i
809-1009 the patty’s exterior crisp while of cuisine.
[2] CHAIRMAN WANG’S retaining the meat’s juiciness,
PRIME BEEF NOODLE HOUSE [3] MIYAZAKI JAPANESE making for a fantastic burger. Go WHAT IT
This Taiwanese restaurant serves RESTAURANT vœÀ>Ã>˜`܈V…܈̅>̅iw݈˜½Ã INCLUDES: The
tasty Lanzhuo-style hand-pulled Make sure to order the Saba (we’re talking onion rings, bacon, food, drink, and a
noodles at affordable prices. >ÌÌiÀ>­>VŽiÀi œÝi`-Õň®] shiitake mushrooms) if you want beautifully styled
/ÕÀ˜̜̅i-“œŽi`ÕVŽ Ài>ÃÌ
Noodle Soup for ultimate comfort
œÀ}œvœÀ̅i >VŽ*i««iÀ iiv
when you’re not hankering for
noodles. Tel. no.: 828-8477
SOIL MODERN DINING
Local, organic, farm-to-table—
that’s what Soil is all about. The
menu features creative dishes
made with whatever is in season,
using modern cooking techniques,
making each dish truly unique.
Tel. no.: 802-2792
1
a type of sushi from Osaka—the to go all out! Tel. no.: 801-2903 table in a private
wňÃiÝÌÀ>vÀiÅt"̅iÀ“ÕÃ̇ÌÀˆià section of the
include teppanyaki, maki, and [5] UN CUENCA Molito complex.
sashimi. Tel. no.: 804-8813 Chef Ariel Manuel’s love for
Spanish-Filipino cuisine is on PRICE POINTS:
PARMIGIANO display at this spot. Get your Ranges from P1,000
RISTORANTE PIZZERIA wœvarroz with the tasty paella to P3,500 per
Pasta tossed in a huge Parmigiano- dishes served hot in cazuelas, and person, depending
Reggiano wheel (imported from make sure to save room for the on your preferences
Italy, no less!) is one of their main pugon-roasted lechon belly. You and requirements.
draws, and with classics like Cacio can order a bottle of wine from
e Pepe, Pasta del Parmigiano, Ralph’s next door (no corkage HOW TO BOOK:
and their pizza, it’s hard to go fee!) to accompany your meal. Email Molito’s
wrong. Tel. no.: 776-7295 Tel. no.: 815-4811 marketing manager,
Ana Warren
Gonzalez at ana.
PHOTOS COURTESY OF RESTAURANTS.

warrengonzalez@
molito.com.ph
to inquire and
collaborate with
her directly on your
menu and budget.
Make sure to book
at least two weeks
in advance.
2 3 5

www.yummy.ph 70 April 2017

 Yummy

Lessons
Perfectly Pink
Pickled Radish
Serves 4
Prep Time 10 to 15 minutes
Cooking Time 10 minutes

½ cup cane vinegar

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

1 Heat vinegar, 1 cup

water, salt, sugar, coriander
seeds, peppercorns, and
bay leaves in a medium
saucepan over medium heat
ÕÃÌ՘̈Lœˆˆ˜}°-iÌ>È`i°
2 Place watermelon radishes
ˆ˜>ÃÌiÀˆˆâi`n‡œÕ˜Vi>À°
Pour in warm pickling brine
until almost full. Cover
tightly and turn the jar over
to help create a seal.
3 Let pickles sit overnight or
up to 1 week before serving.
INGREDIENT SPOTLIGHT Best served alongside
adobo, beef stews, and
fried chicken.

Heirloom radishes
RECIPE, TEXT, AND STYLING: CHINO L. CRUZ.
PHOTOGRAPHY: MICHAEL ANGELO CHUA.

While Pinoys have come to know and love the long, white labanos, there’s
more to radishes than this classic sinigang component. Heirloom radishes
come in all shapes, sizes, and hues, and are a great way to add vibrant color
>˜`y>ۜÀ̜`ˆÃ…ið6>ÀˆïiÃÃÕV…>Ã̅i܅ˆÌi‡œ˜‡Ì…i‡œÕÌÈ`i]«ˆ˜Ž‡ˆ˜‡Ì…i
“ˆ``iÜ>ÌiÀ“iœ˜À>`ˆÃ…>˜`̅i`>ÀŽ‡>ǘˆ}…Ì-«>˜ˆÃ…L>VŽÀ>`ˆÃ…V>˜
instantly add character and sharpness to a soup or salad. These smaller
Û>ÀˆïiÃ>ÃœÌi˜`̜…>Ûi>ÃÜiiÌ]“ÕV…“ˆ`iÀy>ۜÀVœ“«>Ài`̜̅iˆÀ
>À}iÀ>«>˜iÃi>˜`œÀi>˜VœÕ˜ÌiÀ«>ÀÌÃ]“>Žˆ˜}̅i“̅i«iÀviVÌLˆÌi‡
sized addition to a platter of crudités. Get heirloom radishes at Rustan's
Marketplace or order them online via www.downtoearth.ph and
shop.holycarabao.com.

www.yummy.ph
71 April 2017
CLEAN 1

MUSSELS
You don’t have to be a
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ENGCPUJGNNƂUJ9KVJCNKVVNG
DKVQHRCVKGPEG[QWoNNDGC
OWUUGNENGCPKPIGZRGTVKP
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1 Using the dull edge of a paring

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

PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND DEMONSTRATION:

INDOOR GRILLING:
Grilling ELECTRIC VS. STOVE
When it comes to grilling
101 indoors, there are two options:
portable electric grills and
OUTDOOR GRILLING:
COAL VS. GAS
Gas stoves are known to be
the most expensive in the
market, and they often occupy
CHINO L. CRUZ. ILLUSTRATION: JON TOLENTINO.

With the sun blazing and
the swim gear out, summer
is the perfect time to bring
out the grill for some good
old-fashioned barbecue fun.
When it comes to grilling
food, you can opt to do it in
your kitchen or outdoors, over
coal or on a pan. To get you
started, allow us to show you
the different methods.
the classic stovetop grill pan.
Electric grills are great options
for cooks who don’t own a
gas stove. These grills are also
great for parties, as you can
grill almost anywhere (even on
the dinner table!) in the house
without much fuss. Grill pans,
on the other hand, are great
options for those with limited
storage space. They also offer
better heat control, especially
if you’re using cast iron grills.
the most space, but they offer
the most heat control and
are a safer option for cooks
unfamiliar with how to work
with coal. Coal grills, on the
other hand, come in all shapes
and sizes, are much cheaper
to buy and maintain, and offer
̅i՘ˆµÕiӜŽÞy>ۜÀœv
cooking over coals, but require
more attention when it comes
to controlling the heat.

www.yummy.ph 72 April 2017

 LEARN TO...
Butterfly pork

What you need

pork chops or pork loin
chopping board
chef’s knife WHAT TO
DO WITH
What to do
1 /œLÕÌÌiÀyÞ«œÀŽV…œ«\ BUTTERFLIED
a Lay pork chop on a chopping PORK:
board with the skin on the 1a 2
2b
side. Press pork chop down #FFƃCXQTVQVJGNGCP
with one hand. Using a chef's RCTVQHVJGRQTMby
knife, make a slit on the side
making a paste out of
opposite the skin; slice meat in
cream cheese, fresh
one direction along the grain.
b Stop slicing about ¼ inch herbs, and garlic, and
before you reach the skin. rubbing the paste on the
1˜vœ`>˜`y>ÌÌi˜̅iV…œ«° sliced area.

2 /œLÕÌÌiÀyÞ«œÀŽœˆ˜\
1b 2b
a Lay pork loin on the 5VWHH[QWTDWVVGTƃKGF
chopping board parallel to RQTMEJQRYKVJEJGGUG
PHOTOGRAPHY: ALDWIN ASPILLERA. PICTORIAL DIRECTION: RACHELLE SANTOS.

your waist. and ham, the way you

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

www.yummy.ph 73 April 2017

 POTATO GNOCCHI
WITH BURNT BUTTER
AND SAGE SAUCE
Master an Italian classic with these easy steps!

Gnocchi, pronounced as
nyo-kee, are Italian
dumplings usually made
with potato, semolina, wheat
ÀRXUDQGFKHHVH7KHGLVKLV
WUDGLWLRQDOO\HDWHQDVD¿UVW
course in place of pasta, as a
side dish, or as a main when
paired with a substantial,
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7KHEHVWJQRFFKL,¶YHHYHU
KDGZDVLQ0XUDQR,WDO\
It was a pumpkin gnocchi
VHUYHGZLWKWRPDWRFUHDP
sauce that highlighted a spice
WKDW,FRXOGQ¶W¿JXUHRXWDW
¿UVW,DVNHGWKHFKHIDERXW
it, and he gladly brought me
to the kitchen to show me his
secret ingredient: nutmeg!
Gnocchi is often tossed
LQDEXUQWEXWWHUDQG
sage sauce, but you can
experiment with pesto or
DULFKWRPDWRVDXFHWRR
For more gnocchi recipes,
feel free to send me a
message on Instagram
(@aileenanastacio) or
Facebook (Chef Aileen
$QDVWDFLRDQG,¶OOJODGO\
VKDUHVRPHZLWK\RX

PICTORIAL DIRECTION AND STYLING: ANNA FELIPE.

Serves 4 to 6 Prep Time 15 minutes Cooking Time 10 to 15 minutes

ABOUT THE
COLUMNIST WHAT YOU NEED
PHOTOGRAPHY: ALDWIN ASPILLERA.

Aileen Anastacio is the chef and

owner of bakeshop-café Goodies
N’ Sweets and of Marmalade 500 grams potatoes, FOR THE SAUCE
Kitchen where she teaches cooking peeled and quartered ½ cup butter, cubed
lessons. She’s the author of Home- £VÕ«>‡«ÕÀ«œÃiyœÕÀ] ¼ cup fresh sage leaves
made for the Holidays and Home
Café, a book on desserts and
plus more to dust salt and pepper
Vœvvii°
…iVŽœÕÌ…iÀ>ÌiÃÌw˜`à ½ teaspoon plus ½ grated Parmesan
on Instagram at @aileenanastacio. tablespoon salt, divided cheese, to garnish
1 large egg, beaten
1 2 3 4

5 5 5 5

6 7 8 9

ANOTHER WAY TO
CREATE RIDGES
on your gnocchi is WHAT TO DO
by simply pressing
your thumb on
the dough. The 1 Place potatoes in a medium pot. Add 1-inch-diameter rope. Cut into 1-inch pieces.
depressions are
enough water to submerge potatoes. Bring to 6 Roll gnocchi, one piece at a time, on a
important so that
the sauce will adhere a boil and cook until potatoes are fork-tender. gnocchi board or fork to make ridges. Place
to the gnocchi. Drain well. Allow potatoes to dry slightly }˜œVV…ˆœ˜>yœÕÀi`ÅiiÌ«>˜°
before pressing. 7 Boil water in a medium saucepan. Add ½
2 Place potatoes in a potato ricer. Press tablespoon salt. Drop in gnocchi and cook until
potatoes into strings. (You can also use a ̅iÞyœ>Ì̜̅iÃÕÀv>Vi]>LœÕÌÎ̜{“ˆ˜ÕÌið
box grater.) Scoop out using a strainer or slotted spoon and
3/À>˜ÃviÀ«œÌ>̜iÃ̜>>À}iLœÜ°Ƃ``yœÕÀ place in a bowl. Drizzle with olive oil, if desired.
and ½ teaspoon salt; stir with a wooden spoon. 8 Make the sauce: Heat butter in a large
STORE
4 Make a well in the center then add egg. saucepan over medium-high heat until golden
GNOCCHI Gently mix the ingredients. Gently knead, like and nutty in fragrance. Add sage leaves and let
in the fridge for you would bread dough, just until combined. them sizzle a little.
up to three days, 5/À>˜ÃviÀ`œÕ}…̜>yœÕÀi`ܜÀŽÃÕÀv>Vi° 9 Toss gnocchi in sauce. Stir after a few
or in the freezer
Divide dough into 4 portions using a dough seconds. Season with salt and pepper. Place on
for up to a month.
cutter or a knife. Carefully roll each into a a serving plate and top with Parmesan cheese.

www.yummy.ph 75 April 2017

 AMAZING BITE THE BULLET
Bullet blenders
BRILLIANT
BLENDING
EASY STORAGE
Most bullet blenders

APPLIANCE are in demand

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

Nutri Infusion 700

bullet blender,
P7,000, Abenson

Make sure to
label your blender
attachments (for
blending, grinding,
and processing)
appropriately as each
blade is designed for a
ëiVˆwVv՘V̈œ˜°

Trying to avoid gluten?

Use your bullet
blender to grind your
œÜ˜˜ÕÌyœÕÀÃÕȘ}
almonds, hazelnuts,
and even pecans.

Some of the screw-top

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

www.yummy.ph 76 April 2017

 Beat the heat with these icy
treats! Making popsicles is
the perfect at-home activity
for the kiddos this summer.

MILO POPSICLES
WITH CRUSHED
WAFERS
Serves 4
Prep Time 20 minutes,
plus freezing time

1 cup whole milk

¼ cup Milo, or to taste
¼ cup finely crushed
chocolate wafers

1 Place milk and Milo in a

pitcher and mix well. (You can
add more Milo, if desired.)
2 Pour into popsicle molds
and freeze overnight.
3 Unmold popsicles when
ready to serve. Coat tops of
each with crushed wafers.
PICTORIAL DIRECTION: RACHELLE SANTOS. DEMONSTRATION: LORENZO MORTEL.

MANGO-
STRAWBERRY POP
POPSICLES 'EM OUT
Serves 4 Place frozen popsicle
PHOTOGRAPHY: PATRICK MARTIRES. RECIPES: LHAS ALVAREZ.

Prep Time 20 minutes, molds under running

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

1 Place mango chunks and 1 1 1 2

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

www.yummy.ph 77 April 2017

 CAULIFLOWER
These clever tricks will transform the humble
vegetable from bland to brilliant.
Editorial assistant Chino L. Cruz inspires
you to turn staples into creative dishes
Rice to the occasion
1 Watching your carb intake? Then
“>ŽiޜÕÀÃivܓiV>ՏˆyœÜiÀÀˆVi
as a healthy alternative to the staple. Place
>…>˜`vՏœvV>ՏˆyœÜiÀyœÀiÌȘ>vœœ`
processor and pulse until rice-like grains
form. Blanch in salted boiling water for
30 seconds to one minute, then prepare
like you would your favorite rice dish!
Chill out
2
>ՏˆyœÜiÀˆÃœ˜iœv̅iLiÃÌ
vegetables to freeze, especially if
you have way too much on hand. All you
…>Ûi̜`œˆÃL>˜V…Vi>˜i`yœÀiÌȘ>
pot of salted boiling water for about one
minute, then submerge them in a bowl of
ice water. Space them evenly on a baking
tray, then freeze overnight before placing in
zip-top freezer bags for storage.
The soup
3 You don’t always need to add
cream to make something extra
ÀˆV…°/œ}ˆÛiޜÕÀÜի>ÀˆV…w˜ˆÃ…“ˆ˜ÕÃ
the cream, try adding a small handful of
œœŽ՘̈ cooked in butter), or a nice vinaigrette
V>ՏˆyœÜiÀ̜̅iL>ÃiLivœÀiLi˜`ˆ˜}
ˆÌˆ˜Ìœ>ӜœÌ…«ÕÀji°
>ՏˆyœÜiÀ…i«Ã a sprinkling of salt and pepper. Serve as a
provide a lush, creamy texture without any
added fat.
Roast it
4 /…iÌÀˆVŽ̜}iÌ̈˜}“œÀiy>ۜÀ
vÀœ“V>ՏˆyœÜiÀˆÃ̜V…iVŽˆÌÃ
color. The more deeply colored the
V>ՏˆyœÜiÀ]̅iÀˆV…iÀˆÌÃy>ۜÀ«Àœwi°
Roasting is one of the best ways to add
color to your food, so why not give it a
Ŝ̶/>Ži>L>˜V…i`V>ՏˆyœÜiÀ…i>`
and season it with salt, pepper, and your
favorite aromatics (we suggest Thai curry
paste or sweet roasted garlic), then roast
in a 400°F oven for 30 minutes. Serve with
hearty slices of toast.
Crisp fried deliciousness
5 vޜՏˆŽiޜÕÀV>ՏˆyœÜiÀ܈̅>
bit more crunch, fry it in a delicate
batter. Start by making a batter with equal
«>ÀÌÃVœ`Ü`>Ü>ÌiÀ>˜`Ìi“«ÕÀ>yœÕÀ
and a tablespoon of vodka. Coat the
V>ՏˆyœÜiÀyœÀiÌȘ̅iL>ÌÌiÀLivœÀi
deep-frying in a pot of hot vegetable oil.
/>Ži̅iyœÀiÌÃœÕÌœv̅iœˆ>Ãܜ˜>Ã
they’re golden, and season with salt while
still warm.
6
Flash in the pan
If you’re in a bit of a rush, but
Ü>˜ÌޜÕÀV>ՏˆyœÜiÀwÝ]}ˆÛi
«>˜‡vÀˆi`V>ՏˆyœÜiÀ>V…>˜Vi°/>Žiܓi
V>ՏˆyœÜiÀyœÀiÌÃ>˜`VœœŽ̅i“ˆ˜>
skillet over high heat with olive oil, chili
y>ŽiÃ]>˜`̅ˆ˜ÞψVi`}>ÀˆV°
̅iÞÃÌ>ÀÌ̜ÌÕÀ˜LÀœÜ˜]̅i˜w˜ˆÃ…܈̅
side to your favorite meats or atop freshly
cooked pasta.
www.yummy.ph 78 April 2017
Toss it up!
7 Not all salads have to be made with
leafy green vegetables. Swap your
standard lettuce or baby spinach out for
̅ˆ˜ÞÅ>Ûi`V>ՏˆyœÜiÀ°1Ș}iˆÌ…iÀ>
mandoline or a very sharp knife, carefully
ψVi̅iV>ՏˆyœÜiÀˆ˜Ìœ«>«iÀ‡Ì…ˆ˜ÅiiÌð
œÌœ˜ÞV>˜V>ՏˆyœÜiÀLi>…i>ÀÌÞ
alternative to lettuce, but its unusual
shape makes for an impressive looking
appetizer plate!
Pack a pickle
8 For something a little bit unusual,
ÌÀÞ“>Žˆ˜}ޜÕÀœÜ˜V>ՏˆyœÜiÀ
pickle at home! To make this British-style
condiment, make a quick-pickling solution
by heating vinegar, turmeric powder,
cumin seeds, coriander seeds, sugar,
salt, and water in a saucepan over low
…i>Ì°*>ViV>ՏˆyœÜiÀyœÀiÌȘ>Vi>˜
>À]̅i˜w܈̅«Ài«>Ài`ˆµÕˆ`°ïÌÈÌ
for a few days before serving as a side to
barbecued or cured meats.
%CWNKƃQYGTETWFKVÅU
9 Sometimes, simple really is best,
especially when it comes to
fresh vegetables. Celebrate the humble
V>ՏˆyœÜiÀˆ˜>ˆÌÃ}œÀÞLÞÃiÀۈ˜}ˆÌÀ>Ü]
paired with a nice dip like lightly seasoned
yogurt, Italian bagna cauda (anchovies
PHOTOGRAPHY: MICHAEL ANGELO CHUA. TEXT AND STYLING: CHINO L. CRUZ.
made with balsamic vinegar and olive oil.
Say cheese!
Can’t get enough of macaroni
and cheese? Then you’re going to
love this idea! Toss a cup of freshly
L>˜V…i`V>ՏˆyœÜiÀyœÀiÌȘޜÕÀ
favorite store-bought cheese sauce
and place them in an ovenproof
serving dish before topping
with grated cheddar cheese and
Japanese breadcrumbs. Bake in a
350°F oven until bubbly and
golden brown.
 index
This Month’s Recipes by Category
Salads and Vegetables
43 Creamy Roasted Potato Salad
8 Mediterranean
Chickpea Salad
71 Perfectly Pink Pickled Radish
42 Romaine in Creamy
Anchovy Sauce
7 Sunny Citrus Salad
8 Zucchini Noodles with
Fresh Tomato Sauce
Sandwiches
40 Beef and Balsamic
Portobello Burgers
24 Soy-Mirin Tilapia and
Wasabi-Mayo Bao
Fish and Seafood
8 Easy Tuna Tacos
39 Grilled Fish and Seafood
Platter with Atsuete-
Calamansi Sauce
41 Grilled Marlin Panga with
Aligue-Calamansi Sauce
directory
Your guide to the shopping and dining establishments featured in this issue
Supermarkets
Robinsons Supermarket
For a list of all branches,
see www.robinsons-supermarket.
com.ph.
Rustan’s Supermarket
For a list of all branches,
see www.rustansfresh.com.
49 Hearty Italian Fish Stew
50 Mussels in Creamy
Garlic Sauce
31 Poke Bowl
52 Savory Shrimp and
Noodle Stir-fry
19 Shrimp and Cherry
Tomato Sauté
24 Soy-Mirin Tilapia and
Wasabi Mayo Bao
53 Stuffed Squid with Cheese,
Spinach, and Herbs
51 Yellow Curry Crab
Meat and Poultry
40 Beef and Balsamic
Portobello Burgers
27 Beef with Coconut-
Cilantro Sauce
23 Crispy Chicken Thighs with
Pechay and Bacon
37 Grilled Adobo Chicken Wings
38 Grilled Spiced Pork Belly
SM Supermarket
For a list of all branches,
see www.smmarkets.ph.
www.yummy.ph
31 Huli Huli Chicken
32 Loco Moco
37 Oriental Beef Steak
25 Pork Belly with Jalapeño Slaw
59 Smoked Pork Desserts and
59 Smoked Poultry Sweet Snacks
45 Frozen Mixed Berry Pie
Rice, Noodles, and 44 Mango-Basil Sorbet
Starches 77 Mango-Strawberry Popsicles
21 Arugula and 77 Milo Popsicles with
Sausage Spaghetti Crushed Wafers
26 Linguine with Bottled 20 Mini Mango Walnut Tortes
Sardines and Toasted 47 Watermelon-
Herbed Breadcrumbs Coconut Popsicles
18 Pad Thai for One
31 Poke Bowl Drinks
74 Potato Gnocchi with Burnt 9 Banana-Berry Smoothie
Butter and Sage Sauce 46 Pineapple Float
43 Salted Egg and Tomato Pasta
52 Savory Shrimp and Others
Noodle Stir-fry 30 Crispy Spam Musubi
43 Super Dirty Rice 11 Mackerel and Cream
42 Sweet Corn Fritters Cheese Spread
59 Root Beer Barbecue Sauce
Others Parkway, Taguig City (tel. no.:
Crate & Barrel 893 4255); www.facebook.com/
4/F Mega Fashion Hall, CrateandBarrelPhilippines
SM Megamall, EDSA corner Julia
Vargas Avenue, Mandaluyong National Book Store
City (tel. no.: 942-0761); For a list of all branches,
G/F Annex Building, SM Makati, see www.nationalbookstore.com.
Ayala Center, Makati City (tel.
no.: 834-2780); 3/F SM Aura,
26th Street corner McKinley
79 April 2017
 Epic’s
THE PERSON:
Eric Paulo del Rosario
THE PRODUCT:
Curious blends and creative
takes on hot sauce
HIS STORY: You have to really
love spices to an unreasonable
degree to want to put hot sauce
on your dessert. And you have to
be even crazier to make your own
«ˆV½Ã>Li]i>V…œv̅i“
super-hot sauce recipe designed
ëiVˆwV>ÞvœÀ«œÕÀˆ˜}œÛiÀˆVi
cream or cake.
Like any true madman, Eric
*>Տœ`i,œÃ>ÀˆœˆÃÜv̇뜎i˜
and obsessed—in his case,
obsessed with creating a wide
>˜`ÃÕÀ«ÀˆÃˆ˜}Û>ÀˆiÌÞœvy>ۜÀÃ
iÝVÕÈÛiÞvÀœ“̅iëˆVÞi˜`œv
the spectrum. The dessert hot
sauce in question, appropriately
called The Mad Hotter, won him
three awards at the Third Annual
Chilli Festival in October 2016:
iÃÌœÌ->ÕViœv̅iiÃ̈Û>]
Best in Show, and First Prize in
the Mixed Variety Hot Sauce
category. Not bad, considering
…i½`vœÀ“Տ>Ìi`̅i«Àˆâi‡
winning hot sauce just the day
LivœÀi°ƂÛ>ˆ>LivœÀ˜œÜœ˜Þ
ÀˆVˆÃ>˜>‡>ÀœÕ˜`
in the Banana Split variant, The
Mad Hotter blends chocolate,
strawberries, bananas, and
vanilla with super-hot chilies, in
particular the marusot V…ˆˆvÀœ“
Bicol, which is otherwise known
as the siling demonyovœÀœLۈœÕÃ
reasons. As with other super-
hot chili peppers, Eric explains,
ÀˆV facebook.com/madepicspice
the marusot brings in a traydor
ëiVˆ>Þ…iÀ]»…i
µÕ>ˆÌÞ̜̅iÃ>ÕVi]Ü̅>ÌwÀÃÌ
Þ° Store, 45 Malingap Street,
ޜÕÌ>ÃÌi̅ivÀՈÌÞ]V…œVœ>ÌiÞ
ÃÜii̘iÃÃLivœÀi̅iëˆVˆ˜iÃÃ
…ˆÌÃޜÕvՏˆ˜̅iv>Vi°
The novelty has helped this
become Eric’s signature sauce,
>Ì…œÕ}……i>Ài>`Þ…>ÃwÛiÓ>‡
batch hot sauces being sold under
̅i
œVVիވ˜}>`ˆvviÀi˜Ì«>Viœ˜
the Scoville scale (the heat index
œvV…ˆˆiî]>˜`i>V…ŜÜV>Ș}
>`ˆvviÀi˜ÌŽˆ˜`œvëˆVi°
There’s Tropic Smoke, which
Eric considers the entry-level
…œÌÃ>ÕVi]“>`ivÀœ“labuyo;
œ`v>̅iÀ½Ã…œÃÌ]“>`i܈̅
marusot>˜`«iÀviVÌ>Ã>ÃÌi>Ž
sauce; Beetleschmooze, with
roasted jalapeño, dried habanero,
smoked garlic, and pickle juice;
and the sweet-spicy War & Peach,
“>`ivÀœ“>VÕÀˆœÕÃLi˜`
that includes habanero chilies,
mustard, and peaches. There’s
also a strong chili-garlic oil and
a new bacon jam made with
ëˆVi`ÀՓ]Vœ`‡LÀiÜVœvvii]
and habaneros.
"vVœÕÀÃi]
vœœ`œÛiÀ]˜œÌÕÃÌœvëˆVÞvœœ`°
PHOTOGRAPHY: KAI HUANG. STYLING: ANNA FELIPE.
˜v>VÌ]…i>Ãœ“>ŽiÃembutido
̅iœ`‡v>ňœ˜i`Ü>Þ]L>Ãi`œ˜
…ˆÃ}À>˜`“œÌ…iÀ½ÃÀiVˆ«i°­ ÕÌœv
course, Lola Pacing’s embutido is
also available in a hot-and-spicy
Û>Àˆ>˜Ì°®œÌÃ>ÕViÃ>Àiv՘]…i
explains, and it’s where his heart EPIC’S is available to order via
ˆÃ>Ì°º7iœÛiëˆVÞvœœ`]»
V…ÕVŽiðº
and at Sweatshoppe Chili Foods
>``Ã]«œˆ˜Ìˆ˜}̜…ˆÃ܈vi
ºœÛivœœ`]œÛi“>Žˆ˜}vœœ`] Teacher’s Village, Quezon City.
and this is a good way to express
“ÞVÀ>∘iÃð»
www.yummy.ph 80 April 2017