BUKO PIE, YEMA, UBE BIBINGKA

EASY MEALS EVERY DAY - */  ,Óä£È

PINOY,
PLEASE!

FILIPINO
DISHES
THEY’RE ON PAGE 64 Sizzling Beef
Tadyang with
Sampalok Gravy
(page 49)

FOR FOOD
EAT WITH US IN
BACOLOD, DAVAO,
QUEZON, BICOL,
ISABELA, BORACAY
Lechon Manok
SUPER with Sisig
BOWLS Rice Stuffing
MOLO, BINAKOL, BULALO, Super Crunchy
SINIGANG, AND MORE!
Lechon Kawali
Seafood Aligue
Fried Rice
Kapeng Barako
9 771908 586002 Leche Flan
 SEPTEMBER 2016

Contents
9 56 64 70 88
Homemade Homegrown OFWs’ most- Food trips Your very own
ube bibingka soups and requested across eight flaky-crusted
and yema stews recipes provinces buko pie

Strawberry
Taho
­yˆ«̜«>}iÈ{®
PHOTOGRAPHY: MICHAEL ANGELO CHUA. STYLING: IDGE MENDIOLA.
 Contents
Features
48 A Welcome Change
Filipino classics done in
unique new ways

56 Sabaw
Local soups and stews
perfect for the rainy season

62 Throwback Treats
Classic Pinoy desserts that
stand the test of time

64 A Taste of Home
Overseas Filipino workers’
favorite recipes from home

70 Welcome to My City
Fun food trips across Luzon,
Visayas, and Mindanao

Restaurants
79 Café Sansó
Halaan at
Tahong 80 Manam
sa Gata 83 Dish
(page 61)
Yummy Lessons
85 Ingredient Spotlight
Ube

50
Yummy Ideas
9 New takes on bibingka,
pastillas de leche, polvoron,
and yema!
11 The newest offerings
in town, a recipe for Chili-
Soy Chicken Wings, Pinoy
sawsawan, and more!
Yummy Shopping
15 Must-buy!
Dine in Style
16 Pantry Basics
Longganisa Love
17 Grocery Grab
Know Your Noodle
18 Shop Spotlight
20 Design with Devi
The Lasams’ kitchen
Everyday Recipes
26 Family Kitchen
Joey de Larrazabal-Blanco’s
Crab Tortang Talong
28 The Sweet Stuff
Carmela Villegas-Agosta’s
Ultimate Filipino Brownie
30 Healthy Approach
Marie Gonzalez’s
Smoky Ginataang Gulay
32 Biz Whiz
Sharlene Tan’s Sisig Salad
33 Weekday Cooking
"˜iŜ««ˆ˜}L>}vœÀwÛi
30-minute meals, plus the
story of mackerel
41 Weekend Entertaining
87 Learn To…
Make kesong puti with
Jun Jun de Guzman
88 Master This!
Aileen Anastacio’s
Buko Pie
906GTTKƂE6QQN
Mandoline
91 In the Kid-chen
Bacon and Cheese Puto
92 Mix & Match
Lechon kawali with
four sauces
94 10 Ideas
Pulutan
Departments
7 Letter from the Editor
8 Meet Our Friends
95 Recipe Index
95 Directory
96 Making It

28 Balai Pandesal Bicol’s Best Super Tuyo

 ADVERTISINGFEATURE

Sizzling
Surprises on
your Menu
Tickle
Tickle y
your
our diners’
diners’’ p
palates
alates
with these sizzling dishes!

Sizzling Bicol Express

Ingredients
40g onion
40g garlic
40g ginger
2kg pork kasim, cubes
100ml Knorr Liquid Seasoning (as needed)
50g bagoong (as needed)
80g green chill
500ml gata
200 ml water (as needed)
20g fried garlic
20g spring onions
Total Yield: 10 Preparation time: 30 mins Cooking time: 30 mins

Procedure
1. In a sauce pot, sauté the onion, garlic, ginger and pork.
2. Add the Knorr Liquid Seasoning, bagoong and green chili. Sauté until pork turns brown.
3. Add the gata and water. Simmer for approximately 30 minutes or until pork is tender.
4. Adjust seasoning with Knorr Liquid Seasoning.
5. Garnish with fried garlic and spring onions.
6. Serve on sizzling plate.
 Sizzling Adobong Manok
Ingredients Procedure
2kg chicken pieces (adobo 1. In a sauce pot, sauté the garlic
cut, wings, and thighs) and chicken. Sauté until the chicken
60g garlic, chopped is brown.
100ml water 2. Add the water, peppercorns, bay
5g black peppercorns leaf, vinegar, Knorr Liquid Seasoning,
2g bay leaf and chorizo. Simmer for 30 minutes.
50ml vinegar 3. Add the Knorr Gravy and simmer
200ml Knorr Liquid Seasoning for three minutes.
(as needed) 4. Garnish with fried garlic and
100g spanish chorizo, sliced spring onions.
Total Yield: 10 Preparation Time: 30 mins Cooking time: 30 mins
110g Knorr Gravy, prepared 1 liter 5. Serve on sizzling plate.
20g fried garlic
20g spring onions

Sizzling Caldereta
Ingredients Procedure
2kg beef brisket, cubes 1. In a large sauce pot, sauté the onion and
100g onion garlic for approximately one minute.
40g garlic 2. Add the beef and sauté until brown.
100ml Knorr Liquid Seasoning
3. Add the Knorr Liquid Seasoning and water.
500ml water (as needed)
30g Knorr Beef Broth 4. Add the Knorr Beef Broth, tomato sauce,
chorizo, paprika and carrots.
1L tomato sauce
150g spanish chorizo 5. Simmer the beef for approximately
5g smoked paprika 50 minutes or until tender.
Total Yield: 10 Preparation time: 30 mins Cooking time: 30 mins
250g carrots, boiled until tender 6. Add the bell peppers and simmer for
250g green bell peppers three minutes.
20g fried garlic 7. Add water if needed.
20g spring onions
8. Adjust seasoning with Knorr Liquid Seasoning.
9. Garnish with fried garlic and spring onions.
10. Serve on sizzling plate.

Sizzling Bangus Ala Pobre

Ingredients Procedure
400g all-purpose flour 1. In a mixing bowl, combine the flour
60g Knorr Rostip with Knorr Rostip. Mix very well.
2kg bangus belly, boneless 2. Dredge the fish in the flour mixture.
50g garlic, chopped
3. Deep-fry or pan-fry the fish until
50ml Knorr Liquid Seasoning golden brown. Set aside.
110g Knorr Gravy,
4. In a sauce pan, combine the Knorr
prepared 1 liter
Gravy, Knorr Liquid Seasoning, and
30g butter butter. Simmer for one minute.
20g fried garlic
5. Garnish with fried garlic and spring Total Yield: 10 Preparation time: 30 mins Cooking time: 30 mins
20g spring onions
onions.
6. Drizzle the sauce on top.
7. Serve on sizzling plate.

Knorr Liquid Seasoning will instantly liven up your restaurant’s

menu. A few drops will surely enhance taste, add aroma and color,
and complete a meal’s flavor profile. Give your diners memorable
dishes that will keep them coming back for more! Get more
recipes for your restaurant at www.unileverfoodsolutions.com.ph.

“I have roots in Bicol,
so of course I want to
turn the spotlight on
local dishes featuring
fresh coconut milk—
pinangat and kinunot,
for starters!”
—Devi de Veyra
Michael Angelo Chua, Dairy Darilag, Hans Fausto,
Jackie Ang-Po, Mico Anonas, Carina Guevara Galang,
WHAT DISH
FROM YOUR
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#FXGTVKUKPI&KTGEVQT-G[#EEQWPVU Regie P. Uy
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YGITGYWRƂPFKPI
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DCNCPEGQHƃCXQTUYKNN
appeal to everyone.”
—Whilma M. Lopez
Editor in Chief Paulynn Chang Afable
Art Director Jon Tolentino
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Managing Editor Anna Felipe
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Editorial Assistant Chino L. Cruz
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“Adobo sa dilaw, a heritage dish
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 Looking to inspire
Ü>ÃÈÌ̈˜}LÞ“ÞÃiv>Ìœ˜iœv“Þv>ۜÀˆÌiVœvviiëœÌÃ]w}ÕÀˆ˜}œÕÌ
what to write about for my page. For some reason, I was having a
pretty hard time choosing a subject for this particular Filipino issue.
I thought to myself: How about the booming local food industry?
Or about how ube is making waves across the world, with chefs in
America whipping up ube doughnuts and ube cheesecake and ube
ice cream sandwiches? Or why not write about how much I love gata
and its many applications (laing, adobo, gising-gising, ginumis)? Sabaw
I had the bible—it’s what we call the mini mockup of the entire (page 56)
issue that’s about to go to press—with me, and I started to leaf
̅ÀœÕ}…ˆÌ°ƂÃyˆ««i`̅i«>}iÃ]Ài>ˆâi`̅>Ì>Ài>Þ˜ii`̜`œ Throwback
Treats
to pick a topic is to take a look at the stories we’ve produced—and in (page 62)
>…i>ÀÌLi>Ì]½“ˆ˜Ã«ˆÀi`°½“>“>âi`>Ì…œÜ“ÞÌ>i˜Ìi`ˆÌ̏iÌi>“
comes together each month to pour heart and soul into the stories
̅>̈˜Ã«ˆÀiޜÕ̜}iÌVÀi>̈Ûiˆ˜̅iŽˆÌV…i˜°Àœ“Vœ˜Vi«ÌÕ>ˆâ>̈œ˜
three (or more!) months before the issue comes out, to collaborating
with chefs and home cooks on the recipes, to booking photographers
and stylists, to planning every single detail (colors, props, other
incidentals) that goes into each setup, to patiently laying out the
«>}iÃ]̜i`ˆÌˆ˜}>˜`i`ˆÌˆ˜}>˜`i`ˆÌˆ˜}>}>ˆ˜]՘̈Üiw˜>ÞÀ՘
œÕÀw˜}iÀÃ̅ÀœÕ}…̅i}œÃÃÞ«>}iÃ>˜`}iÌ>܅ˆvvœv̅i}œÀˆœÕÃ
smell of paper.
This happens every single month and, really, we never run out
of ideas. Even more so for our Filipino issues—we’ve produced
13 editions since 2007 to be exact, but we always seem to know
exactly what we want to show you guys. This year, it’s all about giving
the classics a twist (page 48), comforting soups and stews (page 56),
`iÃÃiÀÌψŽi À>âœ`iiÀVi`iÃ>˜`
>̅i`À>7ˆ˜`œÜ̅>ÌÜiÀi>
the rage in the ‘70s and ‘80s (page 62), and satisfying the Pinoy-food
MAKEUP: ARA FERNANDO. SHOT ON LOCATION AT PIO’S KITCHEN.

cravings of our beloved overseas Filipino workers (page 64).

Somehow, the inspiration is always there. And I promise you that
we’ll never get tired of bringing you the best of everyday Filipino
cooking, be it the thirteenth or the three hundredth issue.
PHOTOGRAPHY: PATRICK MARTIRES (PORTAIT).

A Taste
of Home
(page 64)

Paulynn Chang Afable

Editor in chief
paulynn@yummy.ph

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

www.yummy.ph 7 September 2016


ANDREA SEE
writer and brand
communications
professional
For this issue, I…wrote the
review on Café Sansó (page 79).
And the highlight of the
assignment was…discovering a
charming place serving hearty,
tasty food in my neighborhood.
My go-to Pinoy meal is…
one that comforts—think
piping hot binakol soup (my
absolute favorite Filipino soup!),
binagoongang baboy, ensalada,
>˜`wÅL>܈̅ suka.
My local culinary idols are…
Bruce Ricketts; I think he is the
best chef in the country right
now. JJ Yulo, because of how
passionate and inclusive he is
in moving our food industry
forward. Charlie Paw, for having
fun and taking risks with the
concepts he opens.
My favorite childhood memory
involving food is…having
crabs and garlic noodles for the
wÀÃÌ̈“iˆ˜/…>˜…œ˜}ˆ˜->˜
Francisco when I was 13. That
Ü>Ã>`iw˜ˆ˜}vœœ`“œ“i˜Ì
for me: Realizing that crab
and noodles (things I have at
home) can taste that delicious
and different, yet still familiar.
That set me on the path to
discovering more cities and
cultures through food.
The one thing I want to see in
the local food scene this year
is…more accessible on-the-go
healthy food choices.
Meet our friends
LHAS ALVAREZ
chef and recipe developer
For this issue, I…came up with
recipes for classic Pinoy dishes
with fun twists (page 48).
And the highlight of the
assignment was…tasting all the
food, especially because I am a
big fan of Filipino fare.
My go-to Pinoy meal is…prawn
or pork sinigang with lots of
vegetables, served with steamed
Japanese rice and patis, with
calamansi and sili on the side.
It makes me feel warm and
fuzzy inside.
My favorite regional Filipino
cuisine is…Bicolano food. A
good laing and Bicol express
make my mouth water. Pass the
extra rice, please!
Our national dish should be…
sinigang!
A nostalgic dish that brings me
back to my childhood is…my
mom’s molo, which she prepares
only once or twice a year, usually
for Christmas Eve. As a child, I
was in charge of wrapping the
molo. As I got older, I became
the taste-tester and spring
onion-sprinkler. The process is
so calming; the soup is made
with lots of love!
The one thing I want in the
local food scene this year is…
for food from Mindanao to make
its way to Luzon and make its
presence felt more.
www.yummy.ph
ZEE CASTRO -TALAMPAS
recipe developer and
food stylist
For this issue, I…developed
recipes for Weekday Cooking
(page 33).
My go-to Pinoy meal is…the
perfect beef tapa, a heap of
white rice, a sunny-side-up egg,
kamatis and atchara, and an
insane amount of native vinegar
with siling labuyo.
My favorite regional Filipino
dishes are…gising-gising
and laing. And while I only
occasionally eat it, I also like
piniritong hito with buro
at mustasa.
My local culinary idols are…
Margarita Forés and Tony Boy
Escalante. I am a big fan of
their restaurants.
Our national dish should be…
adobo and sinigang—it’s a tie!
My favorite childhood memory
involving food is…going to
Rodic’s in U.P. Diliman for their
tapsilog and bopis after an
afternoon of gymnastics classes.
A family tradition that always
involves food is…the holiday
sleepover with my dad’s college
barkada and their families. There
is a rotating menu of barbecue,
crispy pata, pot roast, callos,
steak, spaghetti, lasagna, and
beef tendon soup. I strive to
emulate the women’s enthusiasm
for cooking good food for their
loved ones.
A nostalgic dish that brings
me back to my childhood is…
palitaw; I’ve loved it ever since
I saw it being made in an
episode of Batibot.
The one thing I want to see in
the local food scene this year
is…more people supporting
local brands.
8 September 2016
ALDWIN ASPILLERA
photographer
For this issue, I…photographed
the food for Weekday Cooking
(page 33).
My go-to Pinoy meal is…
adobong manok sa gata with
lots of sili, served with chopped
tomatoes, onions, and cilantro
on the side. Plus, it goes
perfectly well with fried hito
dipped in a sauce made from
vinegar, bagoong, ginger, and
sugar. I usually round out the
meal with lots of garlic rice.|
Our national dish should be…
Filipino food as a whole! Our
cuisine is so rich in culture,
so we shouldn’t just focus on
one particular dish; we should
promote all kinds of Pinoy food.
A family tradition that always
involves food is…our Christmas
Eve celebration. We make this
dish called pamplina. It’s a hefty
stew made from tripe, chicken,
chorizo, and garbanzo beans—
all the good stuff. ƂÌwÀÃÌ
thought it was a common dish,
but I later found out that very
few people know what it is.
A nostalgic dish that
brings me back to my
childhood is…chicken sopas;
it’s my comfort food.
 Yummy

Ube Bibingka
Preheat oven to
400°F. Grease
{­{‡ˆ˜V…®yÕÌi`«ˆi
pans or mamon

The molds with unsalted

butter. Whisk
together ¾ cup

color TKEGƃQWT, ½ cup

CNNRWTRQUGƃQWT,
¼ cup sugar,

purple VGCURQQPUDCMKPI
RQYFGT, and
˜VGCURQQPUCNV
in a large bowl
՘̈Vœ“Lˆ˜i`Æ“>Ži
a well in the center.
We give the Whisk together
classic rice cake 2 large eggs,
™EWREQEQPWV
a pop of color— cream, and
>˜`y>ۜÀt ™VGCURQQPube
ƃCXQTKPIin another
LœÜÆ«œÕÀˆ˜Ìœ̅i
Üi>˜`Ã̈À՘̈ÕÃÌ
combined. Divide
batter among pans.
Evenly divide ½ cup
grated cheddar
cheese on top of
bibingka. Bake in
preheated oven for
PHOTOGRAPHY: DAIRY DARILAG. RECIPE AND FOOD STYLING: CHINO L. CRUZ.

£x̜Ó䓈˜ÕÌiÃ]
œÀ՘̈>̜œÌ…«ˆVŽ
inserted in the center
œv>«ˆiViVœ“iÃœÕÌ
clean. Serve warm.
Makes 4.

www.yummy.ph
9 September 2016
 SALTY & SWEET

Salted
Caramel Yema
Whisk 1 (300-ml)

Sugar can condensed

milk, yolks from
5 large eggs,

rush 2 tablespoons
vegetable oil, and
¼ teaspoon sea
salt in a medium
saucepan until well
combined. Cook
over medium-
Classic Pinoy low heat, stirring
treats meet fresh constantly, for
15 to 25 minutes,
˜iÜy>ۜÀȘ or until thick; set
these sweet aside to cool.
Shape teaspoonfuls
little bites. of mixture into
balls; set aside.
Heat 1 cup sugar
and 2 tablespoons
corn syrup in
another saucepan
GREEN IS GOOD over medium heat
for 5 to 10 minutes,
Pastillas de or until sugar turns
Matcha into a deep-brown
Place 200 ml caramel. Using a
condensed toothpick, pick up
BLACK & WHITE balls and quickly
milk, 2½ cups
powdered milk, dip in hot caramel.
¼ teaspoon salt, Place balls on
Cookies a greased tray.
and 1 tablespoon and Cream
unsweetened Sprinkle sea salt on
Polvoron top before caramel
matcha powder Toast 2 cups
in a medium bowl; sets. Makes
CNNRWTRQUGƃQWT
stir until well 40 small balls.
on a skillet over
combined. Cover medium-low heat,
and chill for 1 to stirring constantly.
2 hours, or until *>ViyœÕÀˆ˜
set. Place ½ cup a medium

PHOTOGRAPHY: ALDWIN ASPILLERA. RECIPES AND FOOD STYLING: CHINO L. CRUZ.

caster sugar on bowl. Mix in
a plate. Scoop ½ cup crushed
1 tablespoon chocolate
of mixture and sandwich
shape into a cookies (cream
ball. Roll in sugar centers removed),
until completely 1 cup powdered
coated. Repeat milk, and ½ cup
with remaining sugar until
ingredients. well combined.
Makes 18 to Stir in ½ cup plus
20 pieces. 6 tablespoons
melted butter
until mixture
resembles wet
sand. Mold
mixture using a
polvoron mold,
packing mold
tightly. Repeat
with remaining
mixture. Makes
15 to 20 pieces.

www.yummy.ph 10 September 2016

 MS
BOTTO
UP!

Guava
Bora Bora
Fishy
Bring back a
little bit of that business
summer sunshine >ÛiޜÕÀwÝœvVÀ՘V…Þ
with this sprightly kropek anytime, anywhere
PHOTOGRAPHY: ALDWIN ASPILLERA (DRINK) AND COURTESY OF SUPPLIERS. TEXT AND RECIPE: CHINO L. CRUZ.

tropical mocktail! with Oishi’s brand new Fishda

chips! Think of them as your
Stir together favorite Chinese takeout
½ cup ginger ale, snack, but ready-to-eat and
¼ cup sweetened sealed airtight. Fishda makes
calamansi juice, for a great alternative to the
¼ cup guava nectar, usual potato chip, and you'll
and 1 teaspoon be munching your way to
honey in a tall glass. chichirya heaven! Available at
Serve chilled. Serves 1. leading supermarkets.

YOL K HEROES
->Ìi`i}}‡y>ۜÀi`vœœ`ˆÃ>̅iÀ>}i˜œÜ]܈ÌŜՏ`˜½ÌVœ“i>Ã>ÃÕÀ«ÀˆÃi̅>Ì
one of our newest snack-time favorites is dusted in salted-egg goodness. Salted
}}
…ˆ«Ã>ÀiÃ>ۜÀÞØ>VŽÃ̅>ÌLi˜`̅iՓ>“ˆœv̅ii}}Ã܈̅̅iVÀˆÃ«ÌiÝÌÕÀi
of potato chips. Have your pick among these scrumptious options: Symphony of
Flavors (0922-8518880), House of Crisps (0925-3028719), Sikat Potato Chips
(0917-5898889), and The Blue Kitchen (Power Plant and Shangri-La Malls).

www.yummy.ph 11 September 2016

 We Asked How do you like to

You! tweak and update old

Filipino classic recipes?

I pan-sear leftover
I look for substitutes! adobo and deglaze
For kare-kare, I use beef shank, since oxtail it with balsamic
is too expensive here in Canada. For pancit
vinegar for a fancy
palabok, I add bottled tinapa from back
home to the sauce, which I top with crumbled take on the classic!
tofu to give it more texture. For a twist to the — Katie Sangalang
classic daing na bangus]ÕÃiÃ>“œ˜wiÌt

—Raquel Barria

I like to put Nutella in
champorado, star anise in
adobo. It's a bit weird, but
I also like to add century
egg slices to arroz caldo!
—Tintin Lontoc
I like to change
up chicken adobo
by making it red by using atsuete
seeds. I also give it a creamy
delicious taste by adding liver paste.
In the traditional Batangas version of
adobo, we leave out the soy sauce.
—Yzrael Angeles

Next
Month's
Question:
How do you make your favorite dessert healthier?
Post your answers on www.facebook.com/yummymagazine, and check out next month’s issue for your yummy ideas.

CHEERIO,
CHAPS!
The beer-brewing experts at
Bookshelf
Learn more about the unique heritage
of Filipino food through the meticulously
TEXT: CHINO L. CRUZ. PHOTOS COURTESY OF SUPPLIERS.

Pedro Brewcrafters have just researched Filipino Cookery, From

come up with a rich and bold Heart to Platter by Chef Myke
ale inspired by dark, robust “Tatung” Sarthou (P595, National Book
British blends. Introducing Store). The book is chock-full of stories
Elementary, English Ale, a about classic Pinoy cooking techniques,
brand new brew that features and pays loving homage to the homey,
the deep, bitter notes of familiar food that we all grew up to
coffee and a hint of caramel. know and love. Chef Myke also explores
Available at Family Mart. how deeply connected we are to our
food as a people via his accessible and
thoroughly authentic recipes.

www.yummy.ph 12 September 2016

 Out of the
Box Idea Chili-Soy Chicken Wings
Fry up crispy chicken wings and
coat ‘em in a lip-smacking sweet
and savory sauce.

Heat vegetable oil in a deep frying pan over

medium heat. Season 500 grams chicken wings
with salt and pepper. Deep-fry until golden brown,
about 8 minutes. Drain on a wire rack. Combine
¼ cup Maggi Soy Sauce, ¼ cup hot and spicy
ketchup, and 2 tablespoons honey in a saucepan.
Simmer over low heat until thick. Add chicken wings
to the sauce and toss to coat. Serves 2 to 3.

Bookmark it!
CHICKEN
WINGS
HOT AND
SPICY
HONEY Plato.ph
MAGGI KETCHUP
SOY SAUCE Hosting dinner parties just
got a whole lot easier thanks
to Plato.pht/…iyi`}ˆ˜}
startup is dedicated to giving
curious diners a chance to
wine and dine in the homes
of some of Manila’s up-and-
coming cooks. All you have
to do is sign up and check
out their impressive lineup
of budding chefs, who range
from culinary students to
bloggers to food stylists.
The service is safe and
simple, and gives a
whole new meaning to
home cooking. For more
information, check out their
work at www.plato.ph.
PHOTOGRAPHY: DAIRY DARILAG (WINGS). RECIPE AND
STYLING: IDGE MENDIOLA. TEXT: CHINO L. CRUZ.

The fifth element

9œÕŽ˜œÜ܅>̽ÃLiÌÌiÀ̅>˜V…œVœ>Ìi¶
…œVœ>Ìiwi`܈̅
gooey caramel, crunchy biscuit bits, and a velvety cocoa center,
that’s what! Cadbury’s new 5 Star Chocolate Bar takes the
British brand’s classic blend of silky sweet chocolate and turns
the volume up by adding sweet bits and bobs that kids are
surely going to love! Available at leading supermarkets.

www.yummy.ph 13 September 2016

 Online
Exclusive!
Pair your grilled meats
and seafood with a
sweet-hot Watermelon
and Mango Salsa. Get
the recipe at Yummy.ph.

Lighten up

DIP IT IN! GARLIC AND CHILI-

INFUSED VINEGAR
Heat 1 cup vinegar in a
No Pinoy meal is saucepot over medium
complete without heat. Once hot (but not
sawsawan served on the boiling), remove from heat
side. Put a new spin on and add 3 bird’s eye chilies
(chopped, plus more to
your favorite dipping taste) and 3 cloves garlic
sauces by adding fresh (smashed). Transfer to a
ingredients to ’em. Try clean jar once cool. Allow to
these quick recipes. sit for at least 1 day.
SERVE WITH: Your favorite
silog and grilled meats
QUICK PICKLED RED
ONIONS AND JALAPEÑOS
Combine ½ cup apple cider
vinegar, 1 tablespoon sugar,
and 1 teaspoon salt in a bowl;
mix well until sugar and salt
dissolve. Set aside. Place
1 red onion (sliced thinly into
half-moons), ¼ cup jalapeño
slices (fresh or pickled), and
1 teaspoon black peppercorns
in a jar. Pour in vinegar mixture;
let it stand for 1 hour.
SERVE WITH: Rich meaty dishes
AVOCADO AND
BALSAMIC SALSA
Whisk ½ tablespoon
balsamic vinegar and
1½ tablespoons olive oil in
a small bowl to combine.
Season with salt and
pepper; set aside. Place
1 small avocado (diced)
in a bowl; add balsamic
vinaigrette. For more color,
add diced tomatoes and
mix gently.
SERVE WITH:Àˆi`wÅ

PHOTOGRAPHY: MARTI BARTOLOME. RECIPES AND STYLING:

like pot roasts and pulled pork

TRINKA GONZALES. TEXT: ANNA FELIPE AND CHINO L. CRUZ.

sandwiches for a tangy contrast

Make room for

MUSHROOMS!
SisigœÛiÀÃÀiœˆVit œÜޜÕV>˜…>Ûi̅iy>ۜÀ‡«>VŽi`]ëˆVÞ}œœ`˜iÃÃ
of the local dish minus the guilt, thanks to Golden Mushroom’s
Mushroom Sisig! These tasty morsels are 100 percent locally sourced
and made, and are available pre-cooked, pre-packed, and ready-to-eat.
ƂޜÕ˜ii`̜`œ̜vՏwޜÕÀsisig craving is soak a pouch in hot water.
That’s it! Available at Robinsons Supermarket.

www.yummy.ph 14 September 2016

 Yummy

shopping
Dine in
style Must-
buy!
Keep your
dinner table
protected from
stains and spills
with the prettiest
Philippine-made
placemats.

PROUDLY PINOY MAKE IT YOUR OWN The Write

Looking for placemats to match Two prints are readily Impression
your Filipino-themed menu or available—one depicting placemats (P1,800
your wooden dinnerware? These Spanish-era Manila and for 12; P3,200 for
PHOTOGRAPHY: ALDWIN ASPILLERA. TEXT AND STYLING: IDGE MENDIOLA.

beautifully designed options another showcasing a layer of 24) are available at

vÀœ“/…i7ÀˆÌi“«ÀiÃȜ˜wÌ
the bill perfectly. Aside from
>``ˆ˜}œV>y>ˆÀ̜ޜÕÀÌ>Li]
these mats are waterproof
>˜`}Ài>Ãi«Àœœv]̜œ]“>Žˆ˜}
cleanup a breeze. To top it all
œvv]̅iÞ½Ài>ÃœiVœ‡vÀˆi˜`Þp
the designs are printed on
tree-free paper.
palm fronds—but if you’ve got L/R2 Power Plant
>ëiVˆwV`iÈ}˜ˆ˜“ˆ˜`]̅iÞ Mall, Rockwell
can make placemats especially Center, Makati City.
for you. You can even have Contact mobile no.
your guests’ names printed 0917-5727314 or
on the white box on top of visit www.thewrite-
each piece; it’s a special touch impression.com.
everyone will appreciate!

www.yummy.ph
15 September 2016
YUMMY
SHOPPING

Cebu Cabanatuan Lucban Calumpit Vigan

ORIGIN:
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WHAT IT LOOKS LIKE (RAW): WHAT IT LOOKS LIKE (RAW): WHAT IT LOOKS LIKE (RAW): WHAT IT LOOKS LIKE (RAW): WHAT IT LOOKS LIKE (RAW):
-“>]ÀœÕ˜`]`>ÀŽÀi` i`ˆÕ“]«Õ“«]œÀ>˜}i -“>]̅ˆ˜]Ài` i`ˆÕ“]iœ˜}>Ìi`]Ài` i`ˆÕ“]«Õ“«]ˆ}…Ì}À>Þ
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COOK IT RIGHT!

P a nt r y
Longganisa love Boil the longganisa in a little bit
of water on a skillet or frying
pan. Pierce the skin to release

B a s ic s
the fat and juices. Once the
ˆÃVœÛiÀ̅iy>ۜÀÃœv̅i*…ˆˆ««ˆ˜iÃ̅ÀœÕ}…̅i water has dried up, add oil and
fry the sausages to your
“>˜ÞÛ>ÀˆïiÃœvœÕÀœV>Ã>ÕÃ>}i°iÀi½ÃޜÕÀ desired doneness.
}Ո`i̜̅iˆ˜ŽÃ½œÀˆ}ˆ˜Ã>˜`Ì>ÃÌi«Àœwið

TEXT AND STYLING: 

"Ƃ°
Ƃ,/,
-°
Binalonan
ORIGIN:*>˜}>Ș>˜]Õ✘
WHAT IT LOOKS LIKE (RAW):
>À}i]iœ˜}>Ìi`]ˆ}…Ì
}À>Þ]̈i`܈̅ÃÌÀˆ˜}
WHAT IT TASTES LIKE:
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Baguio
ORIGIN: >}Ոœ]Õ✘
WHAT IT LOOKS LIKE (RAW):
i`ˆÕ“]«Õ“«]ˆ}…Ì}À>Þ
WHAT IT TASTES LIKE: >>˜Vi
œvÃÜiiÌ>˜`}>ÀˆVŽÞ
www.yummy.ph
Pampanga
ORIGIN:*>“«>˜}>]Õ✘
WHAT IT LOOKS LIKE (RAW):
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WHAT IT TASTES LIKE:-ÜiiÌ]
ψ}…̏Þ}>ÀˆVŽÞ
16 September 2016
Baliwag
ORIGIN: Տ>V>˜]Õ✘
WHAT IT LOOKS LIKE (RAW):
>À}i]iœ˜}>Ìi`]
`>ÀŽ}À>Þ
WHAT IT TASTES LIKE:
>ÀˆVŽÞ]ψ}…̏Þ«i««iÀÞ
PHOTOGRAPHY: *Ƃ/,
Alaminos
ORIGIN:*>˜}>Ș>˜]Õ✘
WHAT IT LOOKS LIKE (RAW):
-“>]œÀ>˜}i]
Vœ˜˜iVÌi`ˆ˜ŽÃ]
Ãi«>À>Ìi`LÞ̜œÌ…«ˆVŽÃ
WHAT IT TASTES LIKE:
6iÀÞ}>ÀˆVŽÞ
 G rocer y
G ra b

Know
your
noodle
Make your own
pancit at home! But
MIGHTY MISUA
before you start your
Thin, soft, white kitchen adventure,
misua is a Chinese
noodle made from
learn about the
܅i>ÌyœÕÀ°̽à `ˆvviÀi˜ÌŽˆ˜`ÃwÀÃÌ°
usually used to make
a soup with seafood
or meatballs, like the
classic almondigas. PALABOK, PLEASE!
Fat & Thin Happiness Palabok noodles get
Misua, P56.50, their yellow color from
SM Supermarket their natural cornstarch
content, and are
BAG OF BIHON typically topped with an
Made with cornstarch, orange sauce made of
ÀˆViyœÕÀ]>˜`Ü>ÌiÀ] ÅÀˆ“«>˜`>˜˜>Ì̜°̽Ã
bihon noodles are a must during special
thinner than the others. occasions! Super Q
They can be sautéed Special Palabok, P33.40,
and topped with meat Robinsons Supermarket
and vegetables, or
made into a soup with
seafood. Mei Wei
Oriental Rice Noodles
Golden Bihon, P35,
Metro Supermarket

MAKE IT WITH MIKI

Soft, yellow miki noodles
are sold fresh, salted,
and partially cooked.
Try making a soup out of
them with chicken broth,
meatballs, and quail
eggs. Dizon Fresh VERY EASY
Miki, P60 per kilo, VERMICELLI
SM Supermarket Also called sotanghon,
vermicelli noodles
TEXT AND STYLING: IDGE MENDIOLA.
PHOTOGRAPHY: PATRICK MARTIRES.

COUNT ON CANTON are thin, transparent

Did you know that noodles made out
aside from stir-fries, of a combination of
you can also make mung-bean starch and
salads and soups with potato starch. Simply
pancit canton? This soak the dried noodles
type of egg noodle is in hot water then use
an essential in every in your desired recipe.
pantry. Good Life Egg Sapporo Long Kow
Noodles Pancit Canton, Vermicelli, P57.95,
P47.60, The Landmark Metro Supermarket

www.yummy.ph 17 September 2016

YUMMY
SHOPPING

I f you’re searching for

ÜvÌ]yÕvvÞ]ÃÕ«iÀsiksik
pandesal, head to one
of Balai Pandesal’s
several branches around the
metro. As its name suggests,
Balai Pandesal is home to the
Balai Pandesal
Find the softest pandesal in the metro (plus other
upgraded Pinoy breads!) at this panaderia.
S ho
S p ot
p
l i ht
g

Filipino breakfast staple. They

offer several variations of the
classic pandesal: bonete, extra
small and slightly sweeter;
pandesalitas, medium in size
and more buttery; extra big,
perfect for meaty sandwiches
and folks with a hearty
appetite; and even wheat and
sugar-free options.
The modern-day panaderia
also sells their own versions
of classic sweet breads,
including Spanish bread,
ensaymada, kalihim, egg pie,
and chocolate crinkles. What
sets Balai Pandesal’s breads
apart from other bakeries' is
the quality of the ingredients
they use. They made it their
mission to partner with some
of the country’s best suppliers
of butter, cheese, and even
hotdogs; and it shows with
each bite of their individually
packed offerings.
Savory breads are also on
display, including ham-and-
cheese buns and hamonado
pizza. For a quick bite, try
Balai Pandesal’s take on
toasted siopao°/…iˆÀÈÃwi`
with either pork char siu or
Cantonese siomai, and the
L՘ˆÃÕÃÌ>ÃÜvÌ>˜`yÕvvÞ>Ã
their pandesal.
1 7
Before leaving, indulge in
ice cream sandwiches made 5
with warm, toasty pandesal. [1] Tuna mayo spread
Because at Balai, you can 2 (P27) [2] Pandeciosa (P65)
never have enough of our [3] Ice cream pandesal
(P37) [4] Choco crinkles
national bread! (P39) [5] Bonete pandesal
(P40) [6] Ham and cheese
bun (P39) [7] Spanish
sardines (P99)
PHOTOGRAPHY: HANS FAUSTO.
TEXT: IDGE MENDIOLA.

Balai Pandesal is at EDSA

corner McKinley Road,
3
Makati City. For a list of
branches, check Balai
Pandesal on Facebook or
call tel. no. 509-7235; most
branches open 24 hours.
6
4

www.yummy.ph 18 September 2016

 ADVERTISINGFEATURE

This is it, Pancit!FILIPINO CELEBRATIONS ARE NEVER COMPLETE WITHOUT THE

ALL-TIME-FAVORITE PANCIT! MAKE THESE MOMENTS MORE MEANINGFUL
WITH A MOUTHWATERING PANCIT RECIPE UPGRADE

Tip! ut
Toast some pean
pp ing
and use it as to
for additio nal
crunch!

&)1(76'/()
*>+/
11
66.+/9
Serves: 4 1 medium carrot, 2. Add the bacon and
Preparation time: 15 julienned cook for 1 minute.
minutes ¼ cup bean sprouts (Bacon can be
Cooking time: 15 1 teaspoon crushed dried substituted with
minutes chiles Chinese chorizo)
2 tablespoons light soy 3. Add the shitake
)1'/.&/)*9 sauce mushrooms, red bell
500 grams Good Life Egg 2 tablespoons Good Life pepper, carrot and
Noodles oyster sauce beansprouts.
2 tablespoons peanut oil 1 tablespoon clear rice 4. Pour the chiles, soy
1 tablespoon freshly vinegar or cider vinegar sauce, oyster sauce
grated ginger 1 egg, beaten and vinegar. Stir Well. Milestones are best celebrated with Good Life Egg Noodles!
From a wide array of Good Life Noodle selection,
1 red chili, seeded and Dash of Good Life 5. Add Good Life Egg
this pancit canton variant is made from wheat flour and
finely chopped sesame oil Noodles, cook for 5 to eggs and is steam-dried, making it a healthier choice.
¼ kilo chicken breast 2 spring onions (green), 10 minutes, then add
strips sliced lengthwise in a beaten egg. Adjust Whip up hearty and delicious pancit dishes with Good Life
¼ cup sliced bacon salt and pepper to taste seasoning with salt and Egg Noodles and turn simple celebrations into a festivity.
5 dried shiitake pepper. Turn off heat
mushrooms, rehydrated '6-/.:'/ and stir. Good Life Egg Noodles is available in leading
supermarkets nationwide.
and sliced 1. Heat peanut oil in a 6. Serve hot on a plate
2 teaspoons ground wok. Stir-fry ginger, and add a dash of
turmeric red chili and chicken sesame oil and garnish Exclusively Produced for
1 red bell pepper, seeded breast. Saute until with spring onions.
and julienned chicken is cooked.
 YUMMY
SHOPPING

Perfect balance
Ƃ“œ`iÀ˜œœŽ>˜`VœÕ˜ÌÀÞÃÌޏiw˜`Vœ““œ˜
ground in an Antipolo kitchen.

Dado and Tess Lasam worked together to
design the culinary space in their suburban
home—a weekend house that also serves as
their family’s party place. Collaborating on a
creative endeavor can test the strongest of
marriages, but for the Lasams, it was simply
a breeze. Though it was a joint project, Tess
admits that a lot of the credit should go to her
husband. “He loves to cook and entertain, so
the design was mostly based on his ideas,” she
says. The two drew inspiration from houses in
̅i1°-°]܅œÃiÃÌޏiÃ̅iÞ“œ`ˆwi`vœÀ̅iˆÀ
own needs. “We made it suitable for how we
work and move in the kitchen,” Tess shares.
The couple opted for an open layout so
Dado could prepare meals while entertaining

ABOUT THE
COLUMNIST
Devi de Veyra, a former
editor at Elle Decoration
Philippines, lives and
breathes design. She loves
to style homes and
products for the camera,
and is currently freelancing
for various publications.
A blog is in the works,
but for now, follow her on
Instagram at @devideveyra.

www.yummy.ph 20 September 2016

 Contemporary
country
Infuse a modern kitchen
with the cozy warmth of
country-style objects,
or a rustic space with
sleek pieces.

Opposite page, bottom: Dado and

Tess Lasam combined sleek features and
countryside charm in their weekend home.
Opposite page, top: Quaint decor, such as
a jar of shells, gives the space its personal
character. Above: /…iÀi˜V…ˆ“iw˜ˆÃ…
on the cabinetry infuses a rustic feel, while
a splash of bright color adds vibrancy.

guests, and so the couple could enjoy the

spectacular view while cooking. This also
allowed natural light and the cool Antipolo
breeze to stream in from the balcony.
/…iw˜>œÕÌVœ“iÀiÛi>i`…œÜ̅i
PHOTOGRAPHY: WILLIAM ONG. PORTRAIT: BOIZEI MALICDEM.

husband-and-wife team seamlessly blended

Dado’s modern cooking amenities with a cozy,
rustic vibe. He chose the bright orange color
for the walls and the striped backsplash, which,
Tess says, “is easy to clean after he’s done with
all the cooking.” The center island, a feature CLOCKWISE FROM TOP
that Tess describes as very useful, is a practical LEFT: Luana urn vases,
choice since it provides a much-needed prep Culinary Herbs No. 1 print,
area and doubles as a casual dining table, too. salt and pepper mills by Le
/…iÀi˜V…ˆ“iw˜ˆÃ…vœÀ̅iV>Lˆ˜iÌÀÞ>˜` Creuset, Turner gunmetal
the center island infuses a country touch that adjustable counter stool;
/iÃÃVœ“«i“i˜ÌÃ܈̅yœÀ>VÕÀÌ>ˆ˜Ã>˜`> all from Crate & Barrel.
few earthy pieces of pottery. Beetroot Watercolor glass
There is order and harmony in the Lasams’ worktop saver and Arena
cheerful kitchen. Combining incongruous self-draining dish rack,
elements is a tough and tricky task, but in this both by Joseph Joseph;
space, just like in their marriage, Dado and Dimensione.
Tess found ways to make things work.

www.yummy.ph 21 September 2016

 ADVERTISINGFEATURE

Asian Specials for

your
Your Restaurant
Bring out the flavors of these classic
dishes with Knorr!

Hainanese Chicken
Serves: 8 pax Cooking Time: 45 minutes to 1 hour
Preparation Time: 20 minutes

Ingredients
Hainanese Chicken: Hainanese Rice:
Whole Chicken 1000g Jasmine rice (long grain) 480g
Chinese rice wine Chicken stock
(Shaoxing wine) 30ml (poaching liquid) 800ml
Ginger (medium Ginger (sliced) 20g
chunks) 50g Leeks 5g
Shallots (chopped) 5g Garlic 2g
Garlic (chopped) 5g
Knorr Chicken Powder 20g Ginger Sauce:
Vegetable oil 150ml
Poaching Liquid: Ginger (grated/
Water 3000ml chopped very finely) 90g
Ginger 200g Knorr Chicken Powder 10g
Turmeric 5g Spring onions 10g
Leeks (sliced into Sesame oil 2ml
2” segments) 100g Bango Kecap Manis 100ml
Rock sugar 30g Chili Garlic Sauce
Knorr Chicken Powder 60g (prepared) 100g

Procedure
1. Rub the inside of the chicken
with your rice wine.
2. Place ginger, shallots and garlic
inside the chicken and season
its inside and outside part with
Knorr Chicken powder. Secure
the stuffing using a stick by
just simply stitching its outer
opening skin.
Poaching liquid:
1. In a pot big and deep enough
to submerge the whole
chicken, pour water, ginger,
turmeric, leeks and Knorr
Chicken Powder and rock
sugar. Bring to a boil. Let it
boil for 5 minutes.
2. Turn off the heat, then
submerge the whole chicken
inside and cover. Leave it
inside for 30 minutes.
3. Remove the chicken from
the pot and drain well or any
traces of liquid and blood.
Bring back the stock to boil
again then turn it off.
4. Place the chicken back inside
the pot and let it cook for
another 30-40 minutes
(depending on the chicken size).
5. Remove the chicken from the
pot. Drizzle it with sesame oil
then let it cool by submerging
the chicken in ice water.
6. Strain the chicken stock, set
aside for the Hainanese rice.
Hainanese Rice:
1. Wash the rice twice with water.
2. Place it in a pot then pour
your stock, ginger, garlic and
leeks.
3. Cook for 20-30 minutes or
until the liquid is gone but
still moist.
Ginger Sauce:
1. Heat your oil in a small shallow
pan.
2. When it is hot enough, turn off
the fire then put the ginger,
Knorr Chicken Powder and
spring onions in the same pan.
3. Drizzle with little sesame oil.
4. Serve this with Bango Kecap
Manis and chili garlic sauce.
The sliced chicken can be
served cold or hot.
 Crispy Pork Buns
Total serving: 20 pcs Cooking Time: 1.5 hours for the pork
Preparation Time: 1 hour

Ingredients
For the pork: For the salad: To assemble:
Pork belly slab (trimmed White distilled vinegar 250ml White Cuapao buns
to 5” square slab) 1.2kg Sugar (adjust according (steamed) 20 pcs
Water 1.5L to desired sweetness) 40g Fermented mustard
Knorr Chicken Powder 40g Knorr Chicken Powder 5g greens (washed, drained,
White onions (peeled Pea Sprouts or Tom Yao 300g sauteed in soya oil) 120g
and sliced into quarters) 80g Carrots (fine julienne) 300g Crispy Pork (sliced into
Black peppercorn 10 pcs Red onions (fine julienne) 100g 1.5 cm thick) 20 slices
Bay leaves 2 pcs Crushed black pepper 5g Salad
AP flour 20g Sesame seeds (mix of
Soya or canola oil 750ml black and white, toasted) 5g

Procedure
1. Place the pork belly slab in a sauce pot
and fill it up with water. Add the rest of the
ingredients.
2. Bring the pot to a boil then turn it down
to simmer. The Knorr Chicken Powder in
the liquid will help season the pork while
simmering. Simmer until pork is tender.
This will take around 1 hour.
3. Remove the pork from the pot and let
it rest on a rack over a tray. Prick the
skin using a fork. Refrigerate the pork
uncovered or let the skin dry out in front
of a fan. Pork can be chilled overnight, or
fanned out for about 30 minutes.
4. When the skin of the pork has dried out.
Remove from the chiller and dredge with a
very little amount of flour.
5. Deep fry the pork in hot oil (about 340°F)
until the pork belly is crisp. Set aside over a
rack until ready to use.

Seafood in Black Bean Butter Sauce

Serves: 5 pax Cooking Time: 15 minutes
Preparation Time: 45 minutes
Ingredients
Garlic 15g White onion (chopped) 90g
Shallots 30g Garlic (minced) 15g
Lemongrass 5g Spice paste 60g
Kinchai or wansuy 2g Turmeric powder 2g
Fish paste or fish bagoong 3ml Tomatoes (cut into wedges) 60g
Brown sugar 10g Water 250ml
Canola oil 30ml Knorr Tamarind Soup Base 15g
Chicken (cut into serving Kaffir lime Leaves (3 pcs) 0.5g
pieces) 250g Palm sugar (melted) 30ml
Knorr Chicken Powder 5g Coconut milk 90ml
Black pepper (freshly ground) 1g Basil 5g
Annato oil 60ml

Procedure
1. Heat oil in wok, until it reaches 350°F.
2. Season the squid and prawns separately
with rice wine and Knorr Chicken
Powder.
3. Flash fry the seafood separately in hot
oil. Strain and set aside over paper
towels until ready to use.
To Cook:
1. Heat oil in a wok.
2. Sweat ginger, garlic and whole dried
chilies until fragrant. 8. Add the cornstarch if needed to thicken
the sauce.
3. Add unsalted butter, black beans and
Knorr Oyster Sauce. 9. Add sesame oil to make the dish more
fragrant.
4. Add the clams.
10. Add the spring onions.
5. Add the rice wine and water. Simmer
until the clams open up. 11. Transfer to a serving plate and garnish
with fresh coriander leaves.
6. Add the sea cucumber, squid and
prawns.
7. Toss gently with the sauce. Adjust
seasoning of the sauce.

Knorr Chicken Powder is made with top-grade real chicken meat making your
special chicken dishes meatier and tastier. This seasoning will prove to be a must-
have in every chef’s pantry because of its versatility and authenticity. Level up
your menu with dishes that diners will surely crave for! Get more recipes for your
restaurant at www.unileverfoodsolutions.com.ph.
 Everyday Easy
dishes for
busy days

Recipes
Tea-glazed
Salmon with
Zucchini Salad
(recipe on
page 35)

26 Family Kitchen
28 The Sweet Stuff
30 Healthy Approach
32 Biz Whiz
33 Weekday Cooking
41 Weekend Entertaining
PHOTOGRAPHY: ALDWIN ASPILLERA.
PROP STYLING: TRINKA GONZALES.
 BY JOEY DE LARRAZABAL-BLANCO

W hen we think of Filipino

food, the crowd favorites
usually come to mind:
adobo, sinigang, crispy
pata, bulalo, kare-kare, and
so forth. I am a big fan of all
those dishes. However, I also love some
of the simpler food that you usually
¿QGZDLWLQJLQWKHZLQJVRI\RXUKRPH
kitchen, rather than center stage at
popular Filipino restaurants. These are
dishes like monggo, tuyo, and tortang
talong. These humble, casual, no-frills
recipes are a big part of why I love our
cuisine so much. They are easy to make
and, for me at least, so very comforting.
I usually like my tortang talong plain,
with just eggplant and egg, but I thought
I’d make it a little more special by
adding crab to the mix. I think crab and
egg work very well together, and as we
also have the classic tortang alimasag,
I decided to combine the two. I also
threw in some cilantro simply because
it’s my favorite herb, and I feel its
sharp grassy notes are an excellent
complement to seafood.
You can serve this with your preferred
tortang talong condiment. I usually pair
it with tomato ketchup, but I like eating
this version with sweet chili sauce.
I’m happy to report that my little boy
ORYHVLW,KRSHLW¿QGVDSODFHLQ\RXU CRAB TORTANG TALONG
home, too.
Serves 6 Sauté onions and garlic until onions
Prep Time 30 minutes are soft and translucent. Add crabmeat
Cooking Time 30 minutes and toss. Season with salt and pepper.
­>ŽiÃÕÀi̜Ì>ÃÌi̅iVÀ>L“i>ÌwÀÃÌ
 3 long Asian eggplants before seasoning, as it can already be a
 vegetable oil, to fry little salty.) Place mixture in a bowl; set
 1 small white onion, chopped aside to cool slightly.
 2 to 3 cloves garlic, peeled and 4 Add chopped cilantro and 2 beaten
“ˆ˜Vi`w˜iÞ eggs to crabmeat; mix thoroughly.
 300 grams crabmeat 5 Heat a large nonstick skillet over

PHOTOGRAPHY: PATRICK MARTIRES. STYLING: RACHELLE SANTOS.

 salt and pepper
 half a bunch cilantro (wansoy),
leaves picked and chopped roughly,
plus more leaves to garnish
 4 eggs, beaten, divided
(2 eggs per bowl)
 sliced green onions, to garnish
ABOUT THE 1 Àˆi}}«>˜ÌÃœÛiÀ>˜œ«i˜y>“i
COLUMNIST ՘̈Έ˜ˆÃL>VŽi˜i`>˜`yiňÃÜvÌ°
medium-high heat. Add enough oil to
coat the bottom of the pan. When oil
is hot, dip an eggplant in remaining
Li>Ìi˜i}}Ã̅i˜>Þy>Ìœ˜̅i«>˜°
6*>Vi¦|³ of the crabmeat mixture
on top of the eggplant and spread to
cover surface. Spoon some beaten
eggs on top. Fry until underside is
golden brown, spooning some of
̅i…œÌœˆœ˜̜«̜“>Ži̅iwˆ˜}
PORTRAIT: BOIZEI MALICDEM.

Joey de Larrazabal-Blanco (You can do this on your stovetop.) wÀ“iÀvœÀyˆ««ˆ˜}°7…i˜՘`iÀÈ`iˆÃ

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 80breakfasts.blogspot.com.
2 When cool enough to handle, peel
skin away. Make a slit lengthwise down
the eggplant with the tip of a knife and
open it up, gently pressing it down with
>vœÀŽ̜y>ÌÌi˜°
3 Heat a couple of swirls of oil in a
small skillet over medium-high heat.
`ii«}œ`i˜LÀœÜ˜]V>ÀivՏÞyˆ«̅i
eggplant. Cook until the other side
is the same golden brown color.
Transfer to a plate. Repeat with
remaining ingredients.
7 Garnish with extra cilantro leaves and
green onions.

www.yummy.ph 26 September 2016

 BY CARMELA VILLEGAS-AGOSTA

QHRIP\JXLOW\SOHDVXUHVLVDJRRGEURZQLH,W¶VGHFDGHQWIXOORIÀDYRUDQGKDVPDQ\WH[WXUHV,¶YHHQFRXQWHUHGYDULRXVÀDYRUVZLWK
GLIIHUHQWWRSSLQJV²IURPFODVVLFVOLNHFKRFRODWHFKLSVPDUVKPDOORZVDQGQXWVWRPRUHDGYHQWXURXVRQHVVXFKDVFDQGLHGEDFRQDQGFKLOL
+RZHYHU,KDYHQ¶WIRXQGRQHWKDWXVHVORFDOSURGXFWVVR,ZDVUHDOO\H[FLWHGWRPDNHWKLVYHUVLRQIRU\RX,WRRNP\IDYRULWHORFDOGHVVHUW
WRSSLQJVDQGFRPELQHGWKHPLQWKLVEURZQLHUHFLSH
First up: tablea,W¶VULFKDQGPDNHVDJRRGEDVHIRUEURZQLHV,QP\KRPHtableaLVDOZD\VSDUWQHUHGZLWKpinipigVR,WKUHZLWLQWRWKH
PL[IRUVRPHFUXQFK,DOVRDGGHGFDFDRQLEV²FUXVKHGURDVWHGFKRFRODWHEHDQV²ZKLFKDGGVRPHZHOFRPHWH[WXUHWRGHVVHUWV,¶PDOZD\V
GUDZQWRWUHDWVZLWKPDUVKPDOORZVDQG,¿QGWKDWpastillas de lecheLVDJUHDWVXEVWLWXWHIRUWKHP7KH\¶UHRIWHQHDWHQDVLVEXWWKH\¶UH
GHOLFLRXVZKHQEDNHGLQWRDEDUOLNHWKLVRQHEHFDXVHWKH\DGGDQLFHdulce de lecheÀDYRUWRWKHEURZQLHV
,KRSH\RXHQMR\EDNLQJDQGHDWLQJWKHVHVTXDUHVDVPXFKDV,GR/HWPHNQRZKRZLWJRHV

1 Boil tablea and milk in

a medium saucepan over
medium-low heat. Stir
continuously until chocolate
has melted. Add butter
and half of the sugar. Allow
butter and sugar to melt,
stirring until well combined.
Remove from heat; set aside.
2 Preheat oven to 350°F.
Grease and line a 9-inch
square baking pan.
3
œ“Lˆ˜iyœÕÀ]L>Žˆ˜}
powder, and salt in a bowl;
set aside.
4 In the bowl of an electric
“ˆÝiÀwÌÌi`܈̅̅i«>``i
attachment, beat eggs,
vanilla, and remaining
sugar on medium speed
until well combined. Turn
speed to low then pour in

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.
ULTIMATE FILIPINO BROWNIE
Makes 1 (9-inch) pan
Prep Time 30 minutes
Baking Time 25 minutes
 1 cup chopped
unsweetened tablea
 ¼ cup whole milk
 ¾ cup unsalted butter,
plus extra to grease
 1 cup sugar, divided
 £VÕ«>‡«ÕÀ«œÃiyœÕÀ
tablea mixture; mix until well
combined. Gradually add
yœÕÀ“ˆÝÌÕÀi>˜`“ˆÝ՘̈
just combined.
5 Pour batter into prepared
 ½ teaspoon baking pan. Top with
baking powder pastillas, pinipig, chocolate
 ¼ teaspoon salt chips, and cacao nibs.
 3 large eggs Bake for 25 minutes. The
 2 teaspoons vanilla extract toothpick test won’t work
 1 cup chopped for this recipe, so after
25 minutes, shake the pan a
jumbo pastillas
 ¦|³ cup toasted pinipig bit; if the center is still jiggly,
 ¦|³ cup semisweet bake for 5 more minutes.
chocolate chips Cool in pan on a wire rack
 ¼ cup cacao nibs before slicing and serving.

www.yummy.ph 28 September 2016

 BY MARIE GONZALEZ

O ne of my favorite ingredients
is coconut milk. I love its rich
creaminess and how it pairs
well with savory, spicy foods. It
can elevate simple produce into
something hearty and decadent.
If there’s one dish I could eat every day, it
would be ginataang gulay.
Here’s my favorite way to prepare my
favorite food: I grill the eggplant to make it
VPRN\WKLVDGGVDQDPD]LQJÀDYRUSUR¿OH
to this dish. I roast the squash to caramelize
it, and I make sure not to overcook it so it
doesn’t become mushy. (You can actually
cook it in the pot before adding the string
beans, but trust me, caramelized squash
beats sautéed squash any day!) I also stir
in the garlic at the end of cooking to add
DVXUSULVLQJOD\HURIÀDYRUWRWKHGLVK
2IWHQWLPHVWKHÀDYRURIWKRURXJKO\FRRNHG
garlic gets lost in the stew.) Finally, ginger
and chili are always musts in my book, so I
make sure to throw them in, too.
This is my comfort food, and it makes me
truly grateful to be Filipino. I can’t imagine
life without it!

ABOUT THE
COLUMNIST
Marie Gonzalez is the mastermind
Li…ˆ˜`ˆÌV…i˜,iۜṎœ˜]>Vœ“«>˜Þ
specializing in plant-based cooking
classes. She graduated from New York’s
Natural Gourmet Institute and completed
œÀ˜i1˜ˆÛiÀÈÌÞ½Ã*>˜Ì‡L>Ãi` ÕÌÀˆÌˆœ˜
program. Head to www.kitchenrevolution.
ph̜Ài>`>LœÕÌ…iÀ>`ۜV>VÞ°
SMOKY GINATAANG GULAY
Serves 8
Prep Time 15 minutes
Cooking Time 40 minutes
 500 grams squash, peeled and cut
into 2-inch cubes (about 3 cups)
 2 tablespoons vegetable oil, divided
 salt and pepper
 5 medium eggplants
 1 cup diced red onions
 1 head garlic, sliced, divided
 ÎÌ>Li뜜˜Ã}À>Ìi`œÀw˜iÞ
chopped ginger
 Ó̜ÎLˆÀ`½ÃiÞiV…ˆˆiísiling labuyo)
 Óää}À>“ÃÞ>À`‡œ˜}Li>˜Ã­sitaw),
sliced into 3-inch pieces (about
2 cups)
 1½ cups coconut milk
­«ÀiviÀ>LÞvÀiÅ®
1 Preheat oven to 425°F.
2 Toss squash with 1 tablespoon oil.
Season with pinches of salt and pepper.
Spread on a baking sheet and roast for
PHOTOGRAPHY: ALDWIN ASPILLERA. PROP STYLING: IDGE MENDIOLA. PORTRAIT: BOIZEI MALICDEM.
30 minutes or until golden brown.
Set aside.
3 Prick eggplants all over with a
vœÀŽ°ÀˆœÛiÀVœ>œÀ`ˆÀiV̏Þœ˜
̅iy>“iÃœv>}>ÃÃ̜Ûi]ÌÕÀ˜ˆ˜}
œVV>Ȝ˜>Þ]՘̈Έ˜ÌÕÀ˜ÃL>VŽ°
Set aside and let cool. Peel and cut
into 1-inch cubes.
4 Heat remaining oil in a pot over
medium heat. Sauté onions with
pinches of salt and pepper until
onions are translucent, about
5 minutes. Add half the garlic,
ginger, chilies; season with salt and
pepper. Cook for 3 to 4 minutes.
5 Add beans and ¼ cup water,
scraping the bottom of the pot.
Cover and cook for about 3 minutes
or until beans turn vibrant green.
6 Add eggplant, squash, coconut
milk, and ¼ to ½ cup water. Bring to
a simmer and season with salt and
pepper. Stir in the rest of the garlic.
-iÀÛiˆ““i`ˆ>ÌiÞ°

www.yummy.ph 30 September 2016

 BY SHARLENE TAN

hen I was preparing my “eat-inerary” for my trip to California a few months ago, I researched on must-visit restaurants, food trucks, and
farmer’s markets. One truck that came up during my search serves sisig burritos, salads, and rice bowls in San Francisco’s Financial District,
DQGWKH\DUHRSHQRQO\IURPDPWRSP7KH\PXVWEHGRLQJUHDOO\ZHOOWRVHOOIRUMXVW¿YHKRXUVDGD\6R,ZHQWWRYLVLWDQG,VSLHGD
ORQJOLQHDQGDQRWKHUODUJHJURXSHQMR\LQJWKHLU)LO0H[OXQFKMXVWDIHZPHWHUVIURPZKHUHWKHWUXFNZDVSDUNHG,WZDVDKLW7KHsisig used
to top the dishes is really crunchy, very much like chicharon,¿QGWKHFRQFHSWLQWHUHVWLQJDQG,WKLQNLWFDQEHDSSOLHGKHUHLQ0DQLOD,FDQ
already imagine a bunch of dishes that you can make with crunchy sisig7U\WKLVUHFLSH²LW¶VDELWOHQJWK\EXWZRUWKLW,SURPLVH

MAKE SALSA:
Mix 1 cup chopped tomatoes,
¼ cup minced white onions, SISIG SALAD
3 tablespoons lemon juice, Serves 4 to 6
and 1 tablespoon chopped
Prep Time 15 minutes
cilantro. Season with
£Ìi>뜜˜Ã>Ì°菏œÜy>ۜÀà Cooking Time 15 minutes
to meld for 3 hours.
FOR THE CALAMANSI
VINAIGRETTE
 ¦|³ cup calamansi juice
 2 tablespoons raw honey
 1½ teaspoons Dijon mustard
 ¾ teaspoon salt
 ¼ teaspoon black pepper
 ¾ cup extra virgin olive oil

PHOTOGRAPHY: MICHAEL ANGELO CHUA. PROP STYLING: PAULYNN CHANG AFABLE. PORTRAIT: BOIZEI MALICDEM.
 1 head romaine
lettuce, shredded
 1 cup shredded
purple cabbage
 1 cup shredded
green cabbage
 200 grams frozen store-
bought pork sisig,
fried until crispy
 2 ears fresh corn, grilled then
kernels removed
 1 cup grated cheddar cheese
 salsa and cilantro sour cream
(see tips)

1 Make the calamansi

ABOUT THE vinaigrette: Whiz calamansi
COLUMNIST juice, honey, mustard, salt, and
A food stylist by profession pepper in a blender for about
and one of the brains behind 10 seconds. Turn speed to low
The Clubhouse in Robinsons and pour in oil in a slow, steady
Magnolia, Sharlene Tan MAKE CILANTRO stream; blend until thickened.
spends most of her time SOUR CREAM:
testing and tasting recipes, In a blender, whiz ½ cup
2 Toss lettuce, cabbage, and
dining out, teaching friends sour cream, 2 tablespoons ¼ cup calamansi vinaigrette
how to cook, and styling chopped cilantro, in a large bowl. Top with sisig,
food for the camera. Visit her ½ tablespoon lime juice, and corn, cheese, and salsa. Drizzle
website at www.sharlenetan. ½ tablespoon sliced jalapeños
cilantro sour cream. Serve extra
com or follow her on (optional) until smooth.
calamansi vinaigrette on the side.
Instagram @theshartan.

www.yummy.ph 32 September 2016

 30
MIN
ME UTE
for e ALS
o f ve r y d
t he
w e e ay
k

Beef, Corn, and

Green Bean
Stir-fry
Make sure not to overcook the
veggies to keep ’em crisp!

Serves 4
Prep Time 5 minutes
Cooking Time 15 minutes

 1 tablespoon oyster sauce

 1 tablespoon soy sauce
 juice from half a lemon
 1 teaspoon sugar
 1 teaspoon sesame oil
 2 cloves garlic, chopped
 1 medium white onion, chopped
 500 grams ground beef
 1 (425-gram) can corn
kernels, drained
PREPARATION: ZEE TALAMPAS. PROP STYLING: TRINKA GONZALES.

 1 small bundle (about 200 grams)

Baguio beans
2 dried kaffir lime leaves
PHOTOGRAPHY: ALDWIN ASPILLERA. RECIPES AND FOOD


 salt and pepper
 1 to 2 bird’s eye chilies
(siling labuyo), sliced (optional)
 cilantro (wansoy), basil, or parsley,
chopped (optional)

1 Combine oyster sauce, soy sauce,
lemon juice, sugar, and ¼ cup water in
a bowl. Set aside.
2 Heat sesame oil in a pan over medium-
high heat. Sauté garlic and onions until
almost golden.
3 Add beef; cook until brown, about
5 minutes. Break clumps using the back
of a spoon. Drain excess fat and liquid.
4 Lower heat to medium. Pour in sauce
mixture and allow to reduce, about 2 to
3 minutes.
5Ƃ``VœÀ˜]Li>˜Ã]>˜`Ž>vwÀˆ“i
leaves. Stir and cook for about
3 minutes. Season with salt and pepper.
Add chilies, if using. Mix well. Remove
Ž>vwÀˆ“ii>Ûið/œ«܈̅Vˆ>˜ÌÀœ]
basil, or parsley before serving.

www.yummy.ph
33 September 2016
 Black Pepper Beef and
Chili Lemon Noodles
Stir-frying is a quick cooking method that turns
Asian noodles (like this dish!) into weekday menu
mainstays. Prep ingredients in advance and keep
them close at hand before starting.

Serves 3  150 grams flat

Prep Time 10 minutes
Cooking Time 10 minutes
 2 tablespoons oyster sauce
 1 tablespoon soy sauce
 juice from half a lemon
 1 tablespoon ground black
pepper, plus extra
 1 teaspoon sugar
 1 tablespoon cornstarch
 salt
 1 (200-gram) strip loin
steak, sliced thinly against
the grain
 2 tablespoons sesame oil
 2 cloves garlic, chopped
 1 large white onion, sliced
into half-moons
 1 medium green bell
pepper, seeded and
sliced thinly
 1 medium red bell pepper,
seeded and sliced thinly
 1 tablespoon
minced ginger
 2 bird’s eye chilies (siling
labuyo), chopped
(3-mm-thick) rice noodles,
cooked according to
package directions
 cilantro (wansoy) and
lemon wedges, to serve
1 Combine oyster sauce, soy
sauce, lemon juice, ¼ cup
water, 1 tablespoon pepper,
and sugar in a bowl. Set aside.
2 Season cornstarch with salt
and pepper. Pat beef dry with
paper towels then dredge in
seasoned cornstarch.
3 Heat oil in a wok or large
pan over high heat. Sauté
garlic until golden. Add beef
and cook until brown. Set
beef aside.
4 Add onions and bell
peppers to the same pan;
cook until softened. Lower
heat to medium. Add ginger,
chilies, and oyster sauce
mixture. Simmer for
3 minutes. Add rice noodles
and toss to coat. Add beef
and mix. Serve with cilantro
and lemon wedges.

www.yummy.ph 34 September 2016

Serves 2
Prep Time 10 minutes
Cooking Time 20 minutes
 1 Earl Grey tea bag (you can also
use jasmine or black tea)
 2 tablespoons butter
 2 tablespoons brown sugar
 2 tablespoons olive oil, divided
 1 medium zucchini (about 200 grams),
sliced into half-moons
 salt and pepper
 1 lemon, quartered
 1 (300-gram) salmon loin fillet,
skin removed
 1 tablespoon chopped
fresh tarragon
1 Pour ½ cup hot water over tea bag and
allow to steep for 5 minutes. Discard bag.
2 Melt butter in a small saucepan over
medium heat. Add tea and sugar; stir
until sugar is dissolved. Simmer, stirring
occasionally, for 10 minutes or until
mixture is reduced.
3 Meanwhile, heat 1 tablespoon olive oil
in a pan over medium heat. Add zucchini
and cook for about 6 minutes. Season
with salt and pepper. Squeeze a lemon
wedge over zucchini. Set aside.
4 Heat remaining oil in another pan.
Cook salmon for 4 to 5 minutes on one
www.yummy.ph 35 September 2016
È`i°­vwÅÃ̈VŽÃ̜̅i«>˜܅i˜ޜÕÌÀÞ
to lift it, cook it a bit more. It's done when
it comes off easily.) Turn and cook the
other side for about 2 minutes.
5 Add tea mixture to the pan. Spoon
mixture over salmon to coat and cook
until your preferred doneness is achieved.
/À>˜ÃviÀwÅ̜>«>Ìi°
6 Continue cooking sauce until it thickens
slightly into a glaze. Pour over salmon.
7 Serve salmon with zucchini and lemon
wedges on the side. Top with tarragon.
Tea-glazed
Salmon with
Zucchini Salad
Fish is fast and easy to
prep! You can use the same
glaze for other types of
seafood, too.

Steak with
Ponzu and Miso
Butter Corn
For nights when you want
to indulge, you can't
go wrong with perfectly
cooked steak. Add miso
butter for a Japanese twist!
Serves 2
Prep Time 10 minutes
Cooking Time 20 minutes
 1 tablespoon miso (we used
brown Korean miso
or doenjang)
 2 tablespoons softened butter
 1 tablespoon olive oil
 2 (200-gram) sirloin steaks
 salt and pepper
 2 tablespoons store-bought
ponzu, divided (see tip)
 1 (425-gram) can corn
kernels, drained
1 Combine miso and butter in a
bowl. Set aside.
2 Heat olive oil in a large pan over
medium-high heat.
3 Pat steaks dry with paper towels.
Season with salt and pepper.
Cook for about 3 minutes on
one side then turn and cook for
2 more minutes for medium-
rare doneness. (Insert a meat
thermometer in the thickest part of
the steak; the temperature should
read 130°F for medium-rare and
140°F for medium.)
4ƂÃ̅iÃÌi>ŽÃ>Ài>LœÕÌ̜w˜ˆÃ…
cooking, add 1 tablespoon ponzu
www.yummy.ph 36 September 2016
YOU CAN FIND PONZU
IN THE ASIAN AISLE
of major supermarkets like
Landmark, Robinsons, and Rustan’s.
Alternatively, you can make your
own: Mix 2 tablespoons Japanese
soy sauce, juice from half a lemon,
1 teaspoon dashi powder (or
£Ì>Li뜜˜wÅÃ̜VŽ®]£Ìi>뜜˜
sugar, and 1 teaspoon rice vinegar
until well combined.
and 1 tablespoon miso butter to
the pan; let sauce coat steaks.
Remove steaks from pan and let
rest for at least 5 minutes.
5 Meanwhile, lower heat to
medium. Add 1 tablespoon miso
butter to the same pan. Add corn
and cook until heated through.
Season with salt and pepper.
6 Serve steak with corn. Serve
more ponzu and miso butter on
the side.

C-Step Kokeshi Bento Box
Get your kids to eat their baon with colorful bento
MATERIALS
y ñ cup water
y 2-3 tbsp of soy sauce
y Red food coloring (optional)
y 1 ï cup of hot rice
y Cling wrap
y Slice of Ham
y Daiso Japan Nori Sheets
PROCEDURE
>
Rice mixture
Mix about ñ cup water to
2-3 tbsp of soy sauce and
(optional) a single drop of
red food coloring. Stir well.
Slowly fold in 1 ï cup of hot
rice in the soy sauce mixture
until you get desired flesh tone.
Rice Balls
? Tear 3 sheets of cling
wrap about the size of
8”x10”bond paper.
To make the top bun
y Scoop around 1 tbsp of rice
and place it in the center
of the cling wrap. Begin to
knead the rice into a ball-
around the diameter of a 5
peso coin.
To make the head
y Scoop around 4-5 heaping
tbsp. of hot rice into the cling
wrap. Knead the rice into a
ball- around the diameter of
o lunches!
y Daiso Japan Pastry /
Baking Brush
y Daiso Japan Scissors
y 1 raw spaghetti noodle
y Daiso Japan Knife
y Daiso Japan Nori Puncher
y Daiso Japan Colorful
Bento Picks
your fist or depending on how
much rice you can consume.
To make the body
y Scoop remaining rice into
the cling wrap. Knead the
rice into an oval ball slightly
bigger than the head
depending on how much rice
you can consume.
y Set these aside.
Nori cut-outs for hair
@ Cut 3 circles out of nori
sheets around 2.5” in
diameter. Take one circle
and cut it in half (you get 2 half
circles).
Take the smallest rice ball (bun)
and carefully unwrap the rice
ball. Take a nori circle and pastry/
baking brush and lightly moisten
the nori circles with the soy
mixture to help the nori stick to
the ball. Wrap the rice ball with
the 2 circles. Rewrap the rice ball
in the cling wrap and set aside.
Open the medium sized rice
ball (head) and lay it flat on the
table. Place the 2 half circles
on top of the head to make her
bangs.
Make the kimono
A
Take a slice of ham or
sandwich meat. Use
sharp scissors to cut an
oval the same size as the rice
ball body. Cut a small
triangle at the top for the
V neck of the kimono.
Cut a strip of nori for the
belt and wrap it around the
rice ball at the center to
cinch the waist.
Attach the hair bun to
B the head
Break off a piece of
raw spaghetti noodle.
Skewer it in the bun and insert
the other end of the spaghetti
into the medium rice ball (head).
Face details
C Using a sharp knife,
toothpick or round cutter,
create small circles out
of white cheese or egg yolk.
Gently place the cheese circles
in place.
Using a nori puncher cut out 2
round eyes and a mouth. Gently
lay the nori cut outs on the face.
ADVERTISINGFEATURE
TIP!
Add Little Deta
ils
Use left over ha
m and
cheese, carrots
, bell pepper
or other fresh ve
getables
to cut out flow
ers for her
rosy cheeks, ha
irpiece to
add accents in
your
bento.
Daiso Japan, the popular price
point store that is also home of
all things kawaii, has a wide array
of tools that a mom would need
to make a bento box. Among
the things one can pick up at
the store are food containers in
a variety of shapes like elongated
ones, squares, circles and
rectangles which comes with a
set of cutlery; fancy dividers and
silicone cups that can be used
as compartments to separate
food; cookie cutters and baking
molds for creating characters,
and food picks with animal
and fruit “heads” for skewering
small foods together. All items
at Daiso Japan are priced
starting at P88.
Daiso Japan resource person:
Nikki Garcia of
@nikkimbento
Serves 4 to 5
Prep Time 10 minutes
Cooking Time 20 minutes
 300 grams spaghetti
 500 grams skinless chicken
thigh fillets
 salt and pepper
 2 tablespoons butter
 2 cloves garlic, chopped
 1 cup chopped leeks
(light green parts only)
 4 large brown button
mushrooms (about
100 grams), sliced
 ½ cup chicken stock
 ½ cup all-purpose cream
 1 tablespoon
cream cheese
 1 tablespoon chopped
fresh tarragon
1 Cook spaghetti according to
package directions. Drain.
Mushroom, Leek,
and Chicken Pasta
Rushing to get dinner on the table?
Turn to pasta and chicken—they
cook fast and are great canvases
HQTCOWNVKVWFGQHƃCXQTU
Set aside. Reserve ¼ cup
pasta cooking water.
2 Season chicken with salt
and pepper.
3 Heat butter in a skillet
over medium heat. Sauté
garlic until golden. Cook
chicken for 8 minutes on one
side; turn to cook the other
side until done. Remove
from pan.
4 Add leeks and mushrooms
to the same pan. Cook for
3 minutes. Add stock, all-
purpose cream, and cream
cheese; mix well. Simmer
for about 4 minutes. Season
with salt and pepper. Add
pasta, pasta water (if sauce
is too thick), and chicken;
toss to combine. Top with
chopped tarragon.
www.yummy.ph
This week's
grocery list
PRODUCE
 2 heads garlic
 2 large white onions
 1 (thumb-size) piece ginger
 1 (200-gram) bundle leeks
 1 (200-gram) bundle Baguio beans
 1 medium zucchini (about 200 grams)
 1 (200-gram) pack brown
button mushrooms
 1 small red bell pepper
 1 small green bell pepper
 3 lemons
 3 bird’s eye chilies (siling labuyo)
 1 (30-gram) bunch cilantro
 1 (30-gram) bundle tarragon
STAPLES
 olive oil
 soy sauce
 salt
 pepper
 sugar (white and brown)
 cornstarch
MEAT, POULTRY, AND SEAFOOD
 3 (200-gram) strip loin steaks
 500 grams ground beef
 500 grams skinless chicken
thigh fillets
 1 (300-gram) salmon loin fillet
DAIRY
 1 (100-gram) stick butter
 1 (250-ml) pack all-purpose cream
 1 (200-gram) pack cream cheese
MISCELLANEOUS
 sesame oil
 1 (170-gram) pack miso
 1 (250-ml) bottle ponzu
 1 small bottle oyster sauce
 1 cup chicken stock
(or chicken bouillon cubes)
 2 (425-gram) cans corn kernels
 1 (500-gram) pack spaghetti
 1 (150-gram) pack flat (3-mm-thick)
rice noodles
 1 Earl Grey tea bag
 1 small pack kaffir lime leaves
38 September 2016
 SPECIALFEATURE

STORY OF
MACKEREL
Rustle up a new version of a healthy and fuss-free quesadilla that’s perfect for any
OGCNVKOG6JKUSWKEMƂZNGVU[QWFKUEQXGTCFGNGEVCDNGDNGPFQHƃCXQTUKPGXGT[DKVG

Tickle your
taste buds with
this cheesy
and mackerel-
wi`µÕiÃ>`ˆ>
recipe!

Mackerel Quesadilla
Serves
Serves 4-6
4-6 Salsa:
Salsa: 55 minutes
minutes and and set
set aside.
aside.
Preparation
Preparation time
time 30
30 mins
mins  11 medium
 medium onion,
onion, chopped
chopped 3.
3. In
In aa bowl,
bowl, combine
combine all all the
the
Cooking
Cooking time
time 15
15 mins
mins  11 stalk
 stalk wansoy,
wansoy, chopped
chopped ingredients
ingredients of of the
the salsa
salsa
(optional)
(optional) and
and keep
keep refrigerated.
refrigerated.
 11 can
 can of
of 425g
425g Uni-Pak
Uni-Pak  33 pcs
 pcs tomatoes,
tomatoes, deseeded
deseeded 4. In
4. In another
another bowl
bowl combine
combine
Mackerel
Mackerel in in Natural
Natural Oil,
Oil, and
and chopped
chopped the
the all
all purpose
purpose cream
cream andand
drained,
drained, bone
bone removed
removed  11 tsp
 tsp salt
salt calamansi.
calamansi. Season
Season with
with
and
and flaked
flaked  11 tsp
 tsp sugar
sugar salt
salt and
and pepper.
pepper.
 11 tbsp
 tbsp oil
oil 5. To
5. To assemble,
assemble, lay lay one
one pcpc of
of
 22 cloves,
 cloves, garlic,
garlic, minced
minced White
White sauce:
sauce: tortilla
tortilla bread
bread onon aa plate.
plate.
 11 medium
 medium onion,
onion, chopped
chopped  11 pack
 pack all
all purpose
purpose cream
cream 6. Spoon
6. Spoon 22 tbsps
tbsps of of the
the
 11 tsp
 tsp cumin
cumin powder
powder  Juice
 Juice from
from 22 pcs
pcs calamansi
calamansi mackerel
mackerel mixture
mixture andand add
add
 11 tsp
 tsp black
black pepper
pepper  Salt
 Salt and
and pepper
pepper toto taste
taste grated
grated cheese
cheese as as desired.
desired.
7. Heat
7. Heat thethe tortilla
tortilla with
with the
the
 88 pcs
 pcs tortilla
tortilla bread,
bread, Cooking
Cooking Procedure:
Procedure: mackerel
mackerel mixture
mixture or or until
until
medium
medium 1. Saute
1. Saute the
the garlic,
garlic, onion
onion the
the cheese
cheese hashas melted
melted on on
 11 88 oz
 oz quick
quick melt
melt cheese
cheese and
and mackerel
mackerel aa non
non stick
stick pan.
pan.
2. Add
2. Add the
the cumin
cumin and
and black
black 8. Serve
8. Serve mackerel
mackerel quesadilla
quesadilla
pepper.
pepper. Cook
Cook for
for with
with salsa
salsa and
and white
white sauce.
sauce.
 /…ˆÃ"V̜LiÀ]`œ˜½Ì“ˆÃÃ̅iV…>˜Vi̜}iÌ
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`iÈ}˜iÀÃ>˜`>ÀV…ˆÌiVÌÃ>Ì̅i

realliving
SPACE
A T T h e S a p p h i r e B l o c

->ÌÕÀ`>Þ]"V̜LiÀ£]E-՘`>Þ]"V̜LiÀÓ]Óä£È
£ä>“̜È«“
6JG5CRRJKTG$NQE
7iÃÌE œÀ̅/œÜiÀÃ]->««…ˆÀi,`°
"À̈}>Ã
i˜ÌiÀ]*>È}]iÌÀœ>˜ˆ>

Draw inspiration from Ƃve sleek and stylish spaces, designed by a talented
4GCN.KXKPI team that includes Kristine Neri-Magturo, Pai Edles & Misty Floro
of Morfosis Design, and Wilmer Lopez.
Get exclusive discounts on the hottest home products on the market.
Speak with seasoned designers and 4GCN.KXKPI
editors about your own design concerns.
Take part in fun DIY and home improvement workshops.
Attend a special trade fair and meet with brand
Free
Admission
representatives.
Reserve a unit at The Sapphire Bloc and get a special offer.
Be entered for a chance to win rafƃe prizes and giveaways throughout
the weekend!

FOR COMPLETE DETAILS ON THIS CAN’T-MISS EVENT,

YLVLWZZZUHDOOLYLQJFRPSKUOVSDFH

Presented By: Official Sponsors:

 Bicol’s best THE
MENU
Go beyond classic laing and Bicol express, and uncover
the delicious delicacies of this beautiful region. Pancit Bato

Tinutungan
na Manok

Fish
Cocido

Nilupak
with Pili
PHOTOGRAPHY: TOTO LABRADOR. RECIPES AND FOOD STYLING: ISI G. LAUREANO.
PROP STYLING: IDGE MENDIOLA. LINENS FROM FABRIC BAR BY WEAVES OF ASIA.
SPECIAL THANKS TO AMY BESA, ROMY DOROTAN, AND JAREK NAHIR.

www.yummy.ph
41 September 2016
Pancit Bato
Originating from the town of Bato in Camarines Sur, this dish is
Bicol’s version of the popular pancit canton. The noodles used
CTGCNUQ[GNNQYCPFOCFGYKVJGIIDWVCTGƃCVVGTCPFVJKEMGT

Serves 3 to 5
Prep Time 20 minutes
Cooking Time 40 minutes
2 tablespoons minced longganisa ng
Guinobatan (or use any garlicky variety),
plus 1 cup sliced and cooked
1 medium red onion, sliced
2 teaspoons minced garlic
¼ cup soy sauce
œÛiÀ>˜`ȓ“iÀvœÀÓ䓈˜ÕÌið
ÓÌ>Li뜜˜ÃwÅÃ>ÕVi­patis)
ÓVÕ«ÃV…ˆVŽi˜Ã̜VŽ
black pepper
£VÕ«“i`ˆÕ“ÅÀˆ“«
1 cup sliced carrots
1 cup snow peas (sitsaro), trimmed
1 cup sliced winged beans (sigarilyas)
£VÕ«ÅÀi``i`V>LL>}i
500 grams pancit Bato noodles
(available in Robinsons Supermarket)
green onions and calamansi, to serve
1 Sauté minced longganisa in a wok or pot
œÛiÀ“i`ˆÕ“…i>Ì՘̈v>̈ÃÀi˜`iÀi`°
Ƃ``œ˜ˆœ˜Ã>˜`}>ÀˆVÆÃ>ÕÌj՘̈vÀ>}À>˜Ì°
2Ƃ``ÜÞÃ>ÕVi]wÅÃ>ÕVi]>˜`V…ˆVŽi˜
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3Ƃ``ÅÀˆ“«]V>ÀÀœÌÃ]>˜`؜Ü«i>ÃÆ
“ˆÝÜi°Ƃ``ψVi` longganisa, winged
Li>˜Ã]V>LL>}i]>˜`˜œœ`ið-̈À՘̈
>ˆµÕˆ`…>ÃLii˜>LÜÀLi`°Ƃ``Ü>ÌiÀ
ˆv˜œœ`iÃ>Ài˜œÌÞiÌVœœŽi`°/œ«܈̅
}Àii˜œ˜ˆœ˜Ã°-iÀÛi܈̅calamansi°

www.yummy.ph 42 September 2016

 Online
Exclusive! Tinutungan na Manok
Serve this with This dish is the Bicolano version of adobong manok sa gata—
Ginulay na Santol!
Head to Yummy.ph
sans the soy sauce and bay leaves. Its name is taken from the
for the recipe. DWTPVEQEQPWVVJCVIKXGUVJGFKUJFGRVJQHƃCXQT

Serves 5 to 6 2 cups fresh coconut milk

Prep Time 30 minutes
Cooking Time 40 minutes
2 cups grated fresh coconut
½ cup coconut or rice
vinegar, or coconut sap
8 cloves garlic, peeled
1 tablespoon sliced ginger
2 medium red
onions, sliced
3 to 4 bird’s eye chilies
(siling labuyo, optional)
6 chicken thigh and leg
quarters, separated
salt and pepper
toasted grated coconut,
to garnish (optional)

1 Preheat oven to 400°F.

2 Combine grated coconut
and coconut vinegar in a
bowl. Transfer mixture to
a piece of cheesecloth;
squeeze liquid into a bowl.
Set aside.
3 Spread squeezed grated
coconut on a baking sheet.
Roast in the preheated oven,
stirring occasionally, until
dark brown, about 8 minutes.
Switch setting to broil (or the
highest temperature) and
roast coconut until slightly
burned, about 2 minutes.
Set aside.
4 Combine burned grated
coconut, extracted coconut
vinegar mixture, coconut
milk, garlic, ginger, onions,
and chilies, if using, in a
pot. Bring to a boil, then
lower heat and simmer for
10 minutes.
5 Strain mixture into a pot.
Set aside and keep warm.
6 Season chicken with salt
and pepper. Grill or pan-fry
chicken until browned, about
10 minutes. (If grilling, you
can wrap them in banana
i>ÛiÃwÀÃÌ°®
7 Place chicken on a
platter. Pour coconut sauce
over. Garnish with bird's
eye chilies and toasted
grated coconut, if desired.
Serve hot.

www.yummy.ph 43 September 2016


Fish Cocido
Light and refreshing, this dish is a cross between sinigang and binakol.
Make sure to squeeze calamansi into the hot soup for a nice, tangy touch.
Serves 3 to 4
Prep Time 15 minutes
Cooking Time 15 minutes
1 liter fresh coconut (buko) juice
2 native tomatoes, sliced
into quarters
1 medium red onion, sliced
1 tablespoon sliced ginger
1 cup taro (gabi) chunks
3 to 5 blue marlin or
ÃܜÀ`wÅÃÌi>ŽÃ
salt
1 cup sweet potato (kamote) tops
or malunggay leaves
Nilupak with Pili
Typically enjoyed as an afternoon snack
or a dessert, nilupak follows the same
procedure for making ube halaya, but it
uses cassava instead.
Serves 4 to 5
Prep Time 20 minutes
Cooking Time 30 minutes
450 grams freshly grated cassava
1 cup grated fresh coconut, squeezed
slightly to extract coconut milk, plus
extra grated coconut to serve
1 (14-ounce) can condensed milk
3 tablespoons unsalted butter,
plus extra to serve
¼ teaspoon salt
1 cup pili nuts, chopped coarsely with
some left whole to garnish
1 Combine cassava, grated coconut and
coconut milk, condensed milk, butter, and
salt in a bowl.
2 Transfer mixture to a pot over medium-
low heat. Cook, stirring occasionally, for
20 to 25 minutes or until soft and creamy.
Remove from heat and stir in chopped
pili nuts.
3 Divide whole pili nuts among 4 to
5 round molds or bowls. Portion cassava
mixture among molds or bowls. Chill
until ready to serve. Unmold and top with
grated coconut and butter right
before serving.
Ó}Àii˜w˜}iÀV…ˆˆiÃ
(siling pangsigang)
calamansi leaves, to garnish
8 to 10 calamansi, sliced in half
1 Simmer coconut juice in a pot over
medium heat. Add tomatoes, onions,
ginger, and taro; simmer for 1 minute.
2 Ƃ``wÅ]VœÛiÀ]>˜`ȓ“iÀvœÀx̜
7 minutes or until just cooked. Season
with salt.
3 Add sweet potato tops and chilies;
simmer for 1 minute. Top with
calamansi leaves, if desired. Serve hot
with calamansi on the side.
www.yummy.ph 44 September 2016
 <RXUIDYRULWH
GLVKHVPDGH
KHDOWKLHU
ZLWKRXWVDFULILFLQJIODYRU

Eat healthily at home without having

to spend on pricey ingredients.
Healthy at home shows you how
comfort food doesn’t necessarily
come with extra calories and
unwanted pounds.

Available in bookstores and on newsstands nationwide for P150.

For a digital copy, log on to summitnewsstand.com.ph or
download the Buqo app, available on iOS and Android.
 This month, feast on hearty,
homegrown fare—think
comforting bowls of bulalo,
a plate of adobo, and
strawberry taho.
Turn the page and dig in.
PHOTOGRAPHY: MICHAEL ANGELO CHUA. STYLING: IDGE MENDIOLA.

Local September
2016

favorites
 A
WELCOME
Change
Are you ready to enjoy the classics in a
completely new way? We’ve given eight
local favorites a makeover! Here’s how.

Photography by Patrick Martires

Recipes and Food Preparation by Lhas Alvarez
Styling by Rachelle Santos
 SIZZLING BEEF TADYANG
with SAMPALOk GRAVY
What happens when you marry sinigang with
sizzling tadyang? You get tender beef blanketed in
CVCUV[VCPI[VCOCTKPFƃCXQTGFITCX[
Serves 2
Prep Time 10 minutes
Cooking Time 2 to 2½ hours
FOR THE BEEF
2 tablespoons
>‡«ÕÀ«œÃiyœÕÀ
1 tablespoon sinigang sa
sampalok mix
salt and black pepper
600 grams beef short ribs,
fat trimmed
2 tablespoons canola oil
1 tablespoon butter
1 medium red onion, sliced
into wedges
4 cloves garlic, crushed
1 medium tomato, sliced
into wedges
4 stalks leeks (dark green
part only), sliced into
2-inch lengths
£w˜}iÀV…ˆˆ
(siling pangsigang)
FOR THE SAMPALOK GRAVY
3 tablespoons sinigang sa
sampalok mix
¼ beef bouillon cube
1 tablespoon butter
2 tablespoons (or to taste)
soy sauce
ground black pepper
2½ tablespoons
potato starch or
cornstarch, dissolved in
2 tablespoons water
FOR TOPPING
100 grams winged beans
(sigarilyas), blanched
2 small red onions, sliced
into thin wedges, sautéed
www.yummy.ph 49 September 2016
2 small tomatoes,
sliced into wedges, or
6 cherry tomatoes, halved
and sautéed
crispy garlic chips and
chopped green onions,
to garnish
1 Make the beef: Combine
yœÕÀ]sinigang mix, 1 teaspoon
salt, and ½ teaspoon black
pepper. Add beef and toss to
coat. Let it sit for 10 minutes.
2 Heat oil and butter in a large,
heavy-bottomed pot over
medium-high heat. Sear beef
on all sides.
3 Add 8 to 10 cups water,
onions, garlic, tomatoes,
leeks, and chili; bring to
a boil then simmer for 1½ to
2 hours or until beef is
fork-tender. Remove from
heat and separate beef from
cooking liquid. Strain liquid.
4 Make the sampalok gravy:
Bring 2½ cups cooking liquid
to a boil in a large saucepan.
Add sinigang mix and bouillon
cube; simmer, stirring gently.
Add butter. Season with
soy sauce and pepper. Add
dissolved starch to thicken.
5 Heat a sizzling plate on the
stove for 3 to 5 minutes or
until smoking; remove from
heat. Place beef on hot plate.
Pour gravy over and top with
sigarilyas, onions, tomatoes,
garlic chips, and green onions.
Serve immediately.
 SEAFOOD ALIGUE FRIED RICE
Flavorful and decadent, this take on fried rice is a sure
winner! Make it even richer by adding fresh lump crab,
crispy hibe, and mussels.

Serves 2 parsley leaves,

Prep Time 15 minutes
Cooking Time 10 minutes
2 tablespoons vegetable oil
3 tablespoons chopped
white onions
2 tablespoons
chopped garlic
2 tablespoons grated ginger
¼ cup thinly sliced leeks
(white parts only)
250 grams clams
150 grams small
shrimp, peeled
100 grams squid, cleaned
and sliced
2 tablespoons (or to taste)
crab fat (aligue)
2 cups cooked long-grain
rice (we used jasmine
rice), cooled
2 teaspoons calamansi or
lemon juice
salt and pepper
to garnish (optional)
1 Heat oil in a wok over
medium heat. Sauté onions,
garlic, ginger, and leeks.
2 Add clams and ¼ cup water.
Cover pot and simmer until
shells open; discard shells
that remain closed. Cook for
1 more minute. Remove clams
from pot. Remove meat from
shells; set aside.
3 Continue to simmer liquid in
the pan until almost dry.
4 Add shrimp and squid;
sauté for 2 minutes. Add clam
meat and crab fat; sauté for
1 minute.
5 Add rice and mix well.
Season with calamansi or
lemon juice, salt, and pepper.
6 Transfer to a serving bowl.
Garnish with parsley leaves.
Serve hot.

SQUID INK PANCIT BIHON

Taking inspiration from Spanish cuisine, we made pancit bihon
à la negra for a delicious taste of the ocean.

Serves 2 sliced calamansi and bird’s

Prep Time 8 minutes eye chilies (siling labuyo),
Cooking Time 10 minutes to serve

2 tablespoons vegetable oil 1 Heat oil in a wok over

3 tablespoons chopped
white onions
2 tablespoons
chopped garlic
¼ cup julienned carrots
¼ cup julienned celery
1 cup cleaned, sliced squid
(about 250 grams), ink
reserved (see tip on page 86)
salt and pepper
2 cups raw bihon noodles
¼ cup julienned cabbage
2 tablespoons
wÅÃ>ÕVi­patis)
chopped green onions and
crispy mushroom chips
(optional), to garnish
medium heat. Sauté onions,
garlic, carrots, and celery.
2 Add squid; season with salt
and pepper. Add ½ cup water
and reserved squid ink; bring
to a boil.
3 Add noodles and simmer
until soft but still al dente. Add
more water, if necessary.
4 Add cabbage; season to
Ì>ÃÌi܈̅wÅÃ>ÕVi>˜`
pepper. Toss to mix.
5 Transfer to a serving platter.
Garnish with green onions
and mushroom chips, if using.
Serve with calamansi and bird’s
eye chilies on the side.

www.yummy.ph 50 September 2016

 Serves 4 to 5 ¼ cup atsuete oil (see tip) cooking. Heat atsuete oil in a
Prep Time 5 minutes, ¼ cup garlic cloves pot over medium-high
plus marinating time salt and pepper heat. Sear chicken and pork
GARLICKY Cooking Time 1½ to 2 hours crispy garlic chips (see tip in batches.
PORK and FOR THE MARINADE
on page 86) and chopped
parsley, to garnish
4 Add garlic, marinade, and
enough water to cover meat.
CHICKEN ¾ cup soy sauce
1 Make the marinade: Mix
Bring to a boil. Reduce heat
and simmer for 1 hour or until
¼ cup white vinegar
ADOBO sa 3 tablespoons brown sugar together all ingredients. pork is fork-tender.
ATSUETE 2 tablespoons whole
black peppercorns
2 Marinate pork and chicken,
covered, in the refrigerator for
5 Taste then adjust seasoning
with salt and pepper. Remove
How do you make classic
¦|8 cup chopped garlic at least 4 hours. bay leaves.
adobo even yummier?
2 bay leaves 3 Remove meat from 6 Transfer to a platter. Top with
By adding more garlic,
refrigerator 10 minutes before garlic chips and parsley.
of course! Frying the
meat in atsuete oil 400 grams pork belly
not only gives it a nice (liempo), cut into
orange hue, it imparts a 2-inch pieces
UWDVNGGCTVJ[ƃCXQTVQQ 400 grams chicken wings,
legs, and thighs

TO MAKE
ATSUETE OIL,
Heat ¼ cup canola oil in
a small frying pan. Add
1 tablespoon atsuete
seeds and allow to infuse
for 30 seconds. Remove
from heat and strain.

www.yummy.ph 51 September 2016

 STIR-FRIED
VEGETABLES
with TINAPA
FLAKES
How do you elevate simple
stir-fried veggies? Add bold
ƃCXQTXKCUOQM[tinapa and
crunchy texture via crispy
mushroom chips.

Serves 2
Prep Time 15 minutes
%QQMKPI6KOG 8 minutes

2 tablespoons sesame oil

¾ cup shredded smoked
wÅ­tinapa)
1 tablespoon chopped
white onions
1 tablespoon chopped garlic
1 tablespoon grated ginger
1 cup sliced squash
­£¤‡ˆ˜V…Ã̈VŽÃ®
1 cup sliced carrots
­£¤‡ˆ˜V…Ã̈VŽÃ®
¤VÕ«ψVi`âÕVV…ˆ˜ˆ
­£¤‡ˆ˜V…Ã̈VŽÃ®
¤VÕ«ÅÀi``i`V>LL>}i
¤VÕ«؜Ü«i>ísitsaro)
¦|8 cup sliced red bell pepper
­£¤‡ˆ˜V…ÃÌÀˆ«Ã®
£Ì>Li뜜˜­œÀ̜Ì>ÃÌi®
wÅÃ>ÕVi­patis)
salt and pepper
crispy mushroom chips
­ÜiÕÃi`œ“½Ã>ÕÃœv
ÕÅÀœœ“]>Û>ˆ>Li>Ì
The Landmark Supermarket)
and chopped green onions

1 i>Ìœˆˆ˜>ܜŽœÛiÀ
medium heat. Sauté tinapavœÀ
£“ˆ˜ÕÌi°,i“œÛi…>vvÀœ“
wok and set aside.
2 Ƃ``œ˜ˆœ˜Ã]}>ÀˆV]>˜`
}ˆ˜}iÀÆÃ>ÕÌj՘̈vÀ>}À>˜Ì°
3 Ƃ``õÕ>Å]V>ÀÀœÌÃ]âÕVV…ˆ˜ˆ]
>˜`¥VÕ«Ü>ÌiÀ°
œÛiÀ«>˜
>˜`ȓ“iÀvœÀÓ̜Γˆ˜ÕÌið
4 Ƃ``Ài“>ˆ˜ˆ˜}Ûi}iÌ>Lið
-i>ܘ܈̅wÅÃ>ÕVi]Ã>Ì]
and pepper; mix well. Cook
՘̈Ûi}iÌ>LiÃ>ÀiÌi˜`iÀLÕÌ
still crisp.
5 Sprinkle with remaining
tinapa]“ÕÅÀœœ“V…ˆ«Ã]>˜`
green onions.

www.yummy.ph 52 September 2016

 LECHON MANOK with
SISIG-RICE STUFFING
We’ve merged two favorites to make this
deliciously decadent dish! No time to make
sisig from scratch? Use ready-to-cook sisig.
Serves 4
Prep Time 15 minutes,
plus marinating time
Cooking Time 2 hours
1 (1.2-kilogram)
whole chicken
2 tablespoons coarse salt
4 stalks lemongrass,
trimmed and pounded
2 tablespoons melted butter
FOR THE MARINADE
1½ tablespoons
calamansi juice
2 tablespoons
wÅÃ>ÕVi­patis)
1 tablespoon
chopped garlic
½ teaspoon ground
black pepper
1 teaspoon sugar
FOR THE SISIG
250 grams pork face
1 (1-inch) piece ginger,
sliced into rounds
¼ medium red onion,
sliced into wedges
2 cloves garlic, crushed
½ tablespoon whole
black peppercorns
FOR THE SISIG FRIED RICE
2 tablespoons vegetable oil
4 tablespoons chopped
red onions, divided
1 tablespoon
chopped garlic
1 tablespoon grated ginger
1 teaspoon ground
black pepper
3 tablespoons white vinegar
3 tablespoons
liquid seasoning
salt and pepper
3 cups cooked and cooled
long-grain rice (we used
jasmine rice)
1 Rub chicken with salt. Rinse
and pat dry with paper towels.
2 Make the marinade: Mix
all ingredients and pour over
chicken. Marinate, covered, in
the refrigerator overnight.
3 Make the sisig: Boil pork
face in a pot with ginger,
onions, garlic, and
peppercorns. Lower heat.
Simmer for 30 to 45 minutes.
Remove pork from pot and pat
dry with paper towels. Chop
into ¼-inch cubes.
4 Make the sisig fried rice:
Heat oil in a wok over medium
heat. Sauté 2 tablespoons
onions, garlic, ginger, and
black pepper. Add 1½ cups
sisig. Season with vinegar,
liquid seasoning, salt, and
pepper. Add rice and mix well.
Season to taste. Turn off heat
and add remaining onions. Let
rice cool completely.
5 Preheat oven to 350°F.
Remove chicken from the
refrigerator 10 minutes before
roasting. Stuff cavity with fried
rice and lemongrass. Place on a
wire rack set on a baking pan.
6 Roast chicken in the oven
for 1½ hours or until cooked
through, brushing chicken
with melted butter every
15 minutes. Increase oven
temperature to 400°F in the
last 5 to 8 minutes of cooking
to brown the skin. Heat extra
fried rice in a pan and serve on
the side.
 Serves 2
Prep Time 15 minutes,
plus marinating time
BANGUS Cooking Time 10 minutes
BELLY FOR THE MARINADE
breakfast ¾ cup white vinegar
1 (1-inch) piece ginger,
plate sliced into rounds
Enjoy homemade daing 3 tablespoons crushed garlic
with garlic rice, atchara, 1 to 1½ tablespoons salt
and a glorious fried egg. 1 tablespoon whole
black peppercorns
½ teaspoon ground cumin
www.yummy.ph
½ teaspoon 1 Make the marinade:
ground coriander Combine all ingredients in a
¼ teaspoon (or to taste) bowl. Pour over bangus and
V…ˆˆy>Žià marinate, covered, in the
500 grams boneless
refrigerator for at least 4 hours.
2 ,i“œÛiwÅvÀœ““>Àˆ˜>`i
bangus belly,
sliced crosswise
10 minutes before frying. Heat
oil in a pan over medium heat.
vegetable oil, to fry Fry bangus for 2 to 3 minutes
2 cups garlic fried per side or until golden brown.
rice (sinangag) Drain on paper towels.
2 eggs, cooked 3 Serve bangus with garlic fried
sunny side up rice and fried eggs.
54 September 2016
 KAPENG
BARAKO
LECHE FLAN
End the meal with a
bang with smooth and silky
EQHHGGƃCXQTGFEWUVCTF

5GTXGU 6
2TGR6KOG15 minutes
%QQMKPI6KOG 45 minutes
to 1 hour

(146*'%#4#/'.
½ cup sugar
2 tablespoons corn syrup

(146*'%756#4&
yolks from 7 medium eggs
1 medium egg
½ teaspoon vanilla extract
1¼ cups condensed milk
1 cup evaporated milk
2 tablespoons ground
kapeng barako, dissolved in
¼ cup hot water, strained,
and cooled

coconut sugar-coated cacao

nibs, to garnish (available
in EchoStore and
thesuperfoodgrocer.com)

1 Make the caramel: Place

sugar in a small saucepan over
medium-high heat. Add corn
syrup and let sugar caramelize
until dark golden amber in color;
about 10 minutes. Pour caramel
into 6 (5-ounce) ramekins or
molds; set aside.
2 Preheat oven to 350°F. Line a
9x13-inch rimmed baking pan
with a kitchen towel or paper
towels; set aside.
3 Make the custard: Whisk
egg yolks, egg, and vanilla
in a medium bowl. Slowly
add condensed milk, evaporated
milk, and coffee; stir well. Strain.
4 Pour custard into molds then
place on the lined baking pan.
Carefully pour hot water into the
pan until water comes up to a
third of the height of the molds.
Cover pan with foil and bake for
45 minutes to 1 hour, or until
y>˜…>ÃÃiÌLÕÌÃ̈ˆ}}ið
5 Let ramekins cool on a wire
rack. Refrigerate until set. Before
serving, unmold then top each
with cacao nibs.

www.yummy.ph 55 September 2016

 p. 60
saLmon
SInIGanG Na

PROPS COURTESY OF WEST ELM AND THE FABRIC BAR.

Little else is more comforting than
homegrown soups and stews.
This rainy season, tuck into any of
our six satisfying bowls.

Photography by Michael Angelo Chua

Recipes by Carina Guevara Galang
Prop Styling by Paulynn Chang Afable
Food Styling by Rachelle Santos

LecHon
KawaLI
BaTcHoY
p. 60

www.yummy.ph 57 September 2016

 cHIcKen
BInaKoL
p. 61

BuLaLo
wITH
LemonGrass
p. 60

HaLaan
AT TaHonG
SA GaTa
p. 61

www.yummy.ph 58 September 2016

 PancIT
moLo
wITH
aLIGue
p. 61
www.yummy.ph 59 September 2016

Sinigang na Salmon
The classic sour broth perfectly
complements rich, fatty, tender salmon.
Want a budget-friendly dish? Feel free
to use bangus, maya-maya, tilapia, or
even cream dory.
Serves 4
Prep Time 20 minutes
Cooking Time 40 minutes
2 tablespoons vegetable oil, divided
2 medium red onions, chopped
3 tablespoons minced garlic
1 (thumb-size) piece ginger, chopped
3 native tomatoes, chopped
½ cup bottled tamarind pulp (you can
also use 1 small sachet sinigang sa
sampalok mix)
3 tablespoons local miso paste
500 grams salmon steaks
1 medium radish (labanos), sliced
x}Àii˜w˜}iÀV…ˆˆiísiling pangsigang),
or to taste
½ cup chopped cilantro (wansoy),
plus extra to garnish
salt
ground black pepper
wÅÃ>ÕVi­patis)
2 bunches mustard greens (mustasa)
1 Heat oil in a heavy-bottomed pot. Sauté
onions, garlic, and ginger just until fragrant.
2 Add tomatoes and sauté until soft. Add
4 to 5 cups water and simmer. Add
remaining ingredients except mustard
}Àii˜Ã°-ˆ““iÀœÛiÀœÜ…i>Ì՘̈wňÃ
œÛiÀ remain closed.
cooked, about 10 to 15 minutes. Season
܈̅Ã>Ì]«i««iÀ]>˜`wÅÃ>ÕVi°
3"˜ViwňÃ>“œÃÌVœœŽi`]>``“ÕÃÌ>À`
greens and cook for about 2 minutes. Top
with more cilantro. Serve hot.
Bulalo with
Lemongrass
Tender beef chunks, meaty bones, corn,
bananas, and potatoes all swim in a clear
soup, making for an unforgettable meal
perfect on cool nights.
Serves 6 to 8
Prep Time 20 minutes
Cooking Time about 6 hours
1 whole bone-in beef shank,
cut crosswise into large chunks to
expose marrow
500 grams beef kneecap, cut into cubes
500 grams beef short ribs
2 white onions, sliced
2 bulbs lemongrass, trimmed
and pounded
3 cloves garlic, minced
1 teaspoon whole black peppercorns
ÓÌ>Li뜜˜ÃwÅÃ>ÕVi­patis)
2 corn cobs, cut into 1-inch-thick pieces
2 saba bananas, peeled and sliced
½ head cabbage, cut into large chunks
150 grams Baguio beans
1 bunch native pechay
2 large potatoes, peeled and cut into
large chunks
salt
1 Place beef shanks, kneecap, and short
ribs in a large pot. Cover completely with
water and boil until juices of the bones run
clear. Remove meat and bones from pot,
then rinse under cold running water to
remove any impurities. Discard water and
rinse pot. (This process rids the meat of
excess blood and will ensure a clear soup.)
2 Return meat and bones to the pot over
medium heat. Add onions, lemongrass,
}>ÀˆV]«i««iÀVœÀ˜Ã]>˜`wÅÃ>ÕVi°
with water then bring to a rolling boil,
skimming off any impurities that rise to the
surface. Lower heat to medium-low.
3 Simmer until beef is fork-tender,
about 4 to 5 hours, making sure meat is
www.yummy.ph 60 September 2016
completely covered with water at all times.
(Alternatively, you can cook the meat in a
pressure cooker for 1½ hours.)
4 Transfer meat and bones to a bowl, then
ÃÌÀ>ˆ˜Üի̅ÀœÕ}…>w˜i‡“iÅÈiÛi°
Discard solids, then return meat and bones
to the strained stock. Add corn, bananas,
cabbage, green beans, pechay, and
potatoes. Simmer for another 20 minutes
or until potatoes are tender. Season to
taste with salt. Serve hot.
Halaan at
Tahong sa Gata
Taste the sea in this light dish. Give it a
squeeze of lime for a tangy kick.
Serves 4 to 6
Prep Time 15 minutes
Cooking Time 10 to 12 minutes
2 tablespoons vegetable oil
£Å>œÌ]V…œ««i`w˜iÞ
ÎVœÛiÃ}>ÀˆV]V…œ««i`w˜iÞ
1 (thumb-size) piece turmeric,
V…œ««i`w˜iÞ
1 stalk lemongrass, trimmed, outer
>ÞiÀÃÀi“œÛi`]>˜`V…œ««i`w˜iÞ
½ to 1 bird's eye chili (siling labuyo)
2 cups coconut milk
 500 grams fresh mussels, rinsed well
500 grams Manila clams, scrubbed and
soaked in water
¤Ìi>뜜˜wÅÃ>ÕVi­patis)
½ cup cilantro leaves
1 Heat oil in a large pot over medium heat.
Cook shallots, garlic, turmeric, lemongrass,
and chili until soft, about 3 minutes.
2 Add coconut milk, mussels, and clams.
Cook, covered, until shells open, about
5 to 7 minutes. Discard any shells that
3 Remove from heat, and transfer mussels
>˜`V>“Ã̜>ÃiÀۈ˜}LœÜ°-̈Àˆ˜wÅ
sauce and cilantro into the broth in the pot.
Adjust seasoning, if necessary. Pour broth
over mussels and clams. Serve hot.

Pancit Molo
with Aligue
Add some crabby goodness to regular
pancit molo by throwing aligue into the
mix! You can make this ahead, divide
into portions, then store in the freezer.
Simply reheat when ready to eat.
Serves 8 to 10
Prep Time 1 hour
Cooking Time 2 hours
FOR THE BROTH
8 cups chicken stock
3 bay leaves
2 medium white onions, diced
6 cloves garlic, peeled
2 teaspoons salt
2 teaspoons whole black peppercorns
{ää}À>“ÃLœ˜i‡ˆ˜V…ˆVŽi˜LÀi>ÃÌ
ÓÌ>Li뜜˜ÃwÅÃ>ÕVi­patis), or more
to taste
FOR THE DUMPLINGS
500 grams ground pork
 125 grams minced shrimp
¤VÕ«VÀ>Lv>Ì­taba ng talangka)
¤VÕ«w˜iÞV…œ««i`}Àii˜œ˜ˆœ˜Ã
¤VÕ«w˜iÞV…œ««i`܅ˆÌiœ˜ˆœ˜Ã
2 cloves garlic, minced
1 large egg
1 teaspoon sesame oil
¼ teaspoon salt
freshly ground black pepper
£«>VŽ­Î‡ˆ˜V…®ܜ˜Ìœ˜ÜÀ>««iÀÃ
£Ì>Li뜜˜wÅÃ>ÕVi­patis)
 250 grams shrimp, shelled
¼ cup each chicken liver and gizzard,
cooked and shredded
œÛiÀVœ“«iÌiÞ
chopped green onions and fried garlic
1 Make the broth: Bring chicken stock,
bay leaves, onions, garlic, salt, and
peppercorns in a large pot to a boil over
medium heat. Add chicken, then add
water to completely cover chicken. Simmer
œÛiÀ“i`ˆÕ“‡œÜ…i>ÌvœÀ£…œÕÀ°,i“œÛi
chicken from broth. Set broth aside.
2 Once cool enough to handle, remove
skin from chicken breast; discard skin.
Shred meat and discard bones. Set chicken
meat aside.
3 Make the dumplings: Combine all
ingredients except wrapper. Fry a teaspoon
of the mixture; taste then adjust seasoning.
Place about 1 tablespoon mixture on the
center of a wonton wrapper. Brush edges
with water, fold into a triangle, and press to
seal. Repeat with remaining mixture.
4 Place shredded chicken in a medium pot.
Ƃ``wÅÃ>ÕVi>˜`Ã>ÕÌjœÛiÀ“i`ˆÕ“‡
high heat for 2 minutes. Add whole shrimp,
chicken liver, and gizzard. Add about
10 cups prepared broth; bring to a boil.
Add dumplings; simmer over low heat for
about 15 minutes.
5 Divide among bowls. Top with green
onions and fried garlic. Serve hot.
Chicken Binakol
A spoonful of this bowl’s coconut
water-based broth will show you that
chicken soup truly soothes both the
body and the soul.
Serves 4 to 6
Prep Time 15 minutes
Cooking Time 30 minutes
2 tablespoons vegetable oil
2 small white onions, quartered
3 lemongrass stalks, white parts only,
VṎ˜ÌœӇˆ˜V…«ˆiViÃ>˜`«œÕ˜`i`
£­Ì…Õ“L‡Ãˆâi®«ˆiVi}ˆ˜}iÀ]ψVi`
4 cloves garlic, chopped
1 kilo whole chicken, cut into pieces
water and meat from 2 young coconuts
£Ì>Li뜜˜wÅÃ>ÕVi­patis)
£L՘V…V…ˆˆi>Ûiídahon ng sili)
1 Heat vegetable oil in a large pan
œÛiÀ“i`ˆÕ“‡…ˆ}……i>Ì°->ÕÌjœ˜ˆœ˜Ã]
lemongrass, ginger, and garlic until tender,
about 5 minutes.
2 Add chicken and cook, turning
occasionally, until lightly browned, about
www.yummy.ph 61 September 2016
10 minutes. Pour in coconut water and
>``VœVœ˜ÕÌ“i>Ì°-i>ܘ܈̅wÅÃ>ÕVi°
Continue simmering until chicken is no
longer pink in the center and juices run
clear when pierced with the tip of a knife,
about 10 more minutes. Add chili leaves.
Serve hot.
Lechon Kawali
Batchoy
How do we make noodle soup extra
special? By topping it with crispy lechon
kawali, chicharon bits, and soft-boiled
eggs, that’s how!
Serves 4
Prep Time 20 minutes
Cooking Time 2½ hours
FOR THE BROTH
500 grams pork bones
2 white onions, quartered
3 cloves garlic
1 bay leaf
1 teaspoon whole black peppercorns
1½ pork bouillon cubes
500 grams La Paz batchoy noodles,
cooked according to package directions
­ÞœÕV>˜>ÃœÕÃiÀi}Տ>Ài}}˜œœ`iî
250 grams lechon kawali ­Ãii«>}i™Ó®
12 medium shrimp, peeled and
`iÛiˆ˜i`­œ«Ìˆœ˜>®
Ói}}Ã]Üv̇Lœˆi`]…>Ûi`
½ teaspoon minced garlic, fried
½ teaspoon chopped green onions
¼ cup crushed chicharon
1 Make the broth: Place all ingredients in
>…i>ÛއLœÌ̜“i`«œÌ°
with water, about 6 to 8 cups. Simmer for
about 2 hours, skimming off impurities that
rise to the top. Remove bones and strain
LÀœÌ…°­9œÕV>˜«ˆVŽ̅i“i>ÌvÀœ“̅i
bones and add it to the soup.)
2 Divide noodles among 4 bowls. Pour in
hot broth. Top with lechon kawali, shrimp,
eggs, garlic, green onions, and chicharon.
Serve immediately.
 Cathedral Window
Make red gelatin: Mix
2 tablespoons cold water and
1 tablespoon (about 7 grams)
՘y>ۜÀi`}i>̈˜«œÜ`iÀˆ˜>
bowl; allow to bloom. Heat
ÓVÕ«ÃÜ>ÌiÀ]¥VÕ«ÃÕ}>À]
£Ìi>뜜˜ÃÌÀ>ÜLiÀÀÞy>ۜÀˆ˜}]
and a few drops of red food
coloring over low heat; stir
until sugar dissolves. Do not
œœ“ˆÝÌÕÀiψ}…̏ް *œÕÀˆ˜܅ˆÌi}i>̈˜]VœÛiÀˆ˜}
boil. Add bloomed gelatin; stir
until gelatin is melted. Pour
mixture into an 8-inch square
mold. Allow to set for at least
30 minutes. Repeat procedure
̜“>Ži}Àii˜}i>̈˜]LÕÌÕÃi
£Ìi>뜜˜«>˜`>˜y>ۜÀˆ˜}
­ˆ˜ÃÌi>`œvÃÌÀ>ÜLiÀÀÞ®>˜`
green food coloring (instead
œvÀi`®°>ŽiÞiœÜ}i>̈˜\
Mix 2 tablespoons cold water
>˜`£Ì>Li뜜˜՘y>ۜÀi`
gelatin powder in a small bowl;
allow to bloom. Boil 2 cups
pineapple juice. Lower heat
̅i˜>``¦|³ cup sugar; stir until
`ˆÃ܏Ûi`°
Add bloomed gelatin; stir until
melted. Pour mixture into an
8-inch square mold. Allow to set
for at least 30 minutes. Make the
white gelatin: Mix 2 tablespoons
cold water and 2 tablespoons
՘y>ۜÀi`}i>̈˜«œÜ`iÀˆ˜
a small bowl; allow to bloom.
i>ÌÓVիÓˆŽ>˜`¤VÕ«
sugar over low heat; stir until
sugar dissolves. Do not boil.
Add bloomed gelatin; stir until
melted. Allow to cool but do
not set. Cut set colored gelatin
into 1-inch cubes. Fill a 9-inch
mold with colored gelatin cubes.
VœœÀi`VÕLiÃ]՘̈“œ`ˆÃ
full. Allow to set for 15 minutes.
,ivÀˆ}iÀ>Ìi՘̈Ài>`Þ̜
serve. Unmold gelatin onto a
plate before serving. Makes
1 (9-inch) mold.

www.yummy.ph
62
September 2016
Cheese Mamon
Preheat oven to 350ºF and
grease 16 (4-inch) mamon molds
with butter. Sift together
ÓVÕ«ÃV>ŽiyœÕÀ]¤VÕ«ÃÕ}>À]
£Ìi>뜜˜L>Žˆ˜}«œÜ`iÀ]>˜`
¦|8 teaspoon iodized salt into a
bowl. Sift two more times. Make
a well in the center. Combine
¤VÕ«Ü>ÌiÀ]ÓÌ>Li뜜˜Ã
iÛ>«œÀ>Ìi`“ˆŽ]¤VÕ«VœÀ˜
œˆ]>˜`ޜŽÃvÀœ“ȏ>À}ii}}Ã
­Li>Ìi˜ψ}…̏ޮˆ˜>˜œÌ…iÀLœÜ°
Pour liquid ingredients into the
well; mix until smooth. In the
LœÜœv>˜iiVÌÀˆV“ˆÝiÀwÌÌi`
܈̅̅i܅ˆÃŽ>ÌÌ>V…“i˜Ì]Li>Ì
̜}i̅iÀ£¤VÕ«Ãi}}܅ˆÌiÃ
­vÀœ“>LœÕÌ™>À}ii}}î]
¤VÕ«ÃÕ}>À]>˜`£Ìi>뜜˜
cream of tartar on high speed
until soft peaks form. Fold egg
܅ˆÌi“ˆÝÌÕÀi>˜`¤VÕ«}À>Ìi`
cheddar cheese into the batter.
Pour batter into greased molds
until three-fourths full. Bake for
Óä̜Î䓈˜ÕÌiÃ]œÀ՘̈Vi˜ÌiÀÃ
>ÀiwÀ“>˜`ëÀˆ˜}L>VŽ܅i˜
pressed. Makes 16.

RECIPES: JACKIE ANG-PO. ILLUSTRATIONS: JON TOLENTINO. PRODUCTION: PAULYNN CHANG AFABLE.
 These Pinoy sweets taste just like Mom used to
make them. Whip them up for your own little family
and create a new set of memories to last a lifetime.

Coconut Macaroons
Preheat oven to 375ºF and line
>“ˆ˜ˆ“Õvw˜«>˜܈̅“ˆ˜ˆ
VÕ«V>Žiˆ˜iÀðˆÝ£­Óää‡}À>“®
«>VŽ`iÈVV>Ìi`VœVœ˜ÕÌ]
£­{ä䇓®V>˜Vœ˜`i˜Ãi`“ˆŽ]
Ώ>À}ii}}Ã]¤VÕ«>‡«ÕÀ«œÃi
yœÕÀ]>˜`£Ìi>뜜˜œÀ>˜}i
iÝÌÀ>V̈˜>>À}iLœÜ°ˆ“Õvw˜
VÕ«Ã܈̅“ˆÝÌÕÀi՘̈̅Àii‡
vœÕÀ̅ÃvՏ° >ŽivœÀ>LœÕÌ£ä̜
£Ó“ˆ˜ÕÌiÃœÀ՘̈>̜œÌ…«ˆVŽ
ˆ˜ÃiÀÌi`ˆ˜>“>V>Àœœ˜Vœ“iÃ
œÕÌVi>˜°Makes about 20.

Brazo de Mercedes
>Ži̅i“iÀˆ˜}Õi\˜̅iLœÜ
œv>˜iiVÌÀˆV“ˆÝiÀwÌÌi`܈̅
̅i܅ˆÃŽ>ÌÌ>V…“i˜Ì]Vœ“Lˆ˜i
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“iÀˆ˜}Õi̜̜Üi°*>Viwˆ˜}
œ˜̅iVi˜ÌiÀœv̅i“iÀˆ˜}Õi]
“>Žˆ˜}>œ}vÀœ“œ˜iœ˜}È`i
œv̅i“iÀˆ˜}Õi̜̅iœÌ…iÀ°
1Ãi̅iŽˆÌV…i˜̜Üi̜Àœ̅i
ŜÀÌiÀÈ`iœv̅i“iÀˆ˜}Õi]
i˜VœÃˆ˜}̅iwˆ˜}>˜`
VÀi>̈˜}>Àœ°Serves 8 to 10.
 A taste
home
This month, we pay tribute to our
beloved overseas Filipino workers.
We asked them: What dish do you

of
miss most? Through these recipes,
we hope to bring these modern-
day heroes—their hearts and
appetites—closer to home.

MAKE THE
SAGO A
DAY AHEAD:
Place 1 cup small
tapioca pearls (sago)
and 6 cups water in a
rice cooker. Cook until
chewy and translucent.

LINENS COURTESY OF FABRIC BAR BY WEAVES OF ASIA.

Photography by Michael Angelo Chua

Recipes by Christa Mendiola
Styling by Idge Mendiola

www.yummy.ph 64 September 2016


“Taho! Taho!” It feels like it
was just yesterday when I would
hear manong in the morning. I
remember how I would always
UXVKWR¿QGFRLQVDQGEX\DELJ
bowl. I love the mix of silky tofu,
VZHHWV\UXSDQGFKHZ\sago. I
got my taho¿[UHFHQWO\IURPD
IDVWIRRGFKDLQEXWLW¶VMXVWQRW
the same. The next time I go
KRPHLW¶OOEHWKH¿UVWWKLQJ,¶OO
ORRNIRU,FDQ¶WZDLW
—Hanna Grace P. Mireles,
U.S.A.
Morcon
0QEGNGDTCVKQPKUEQORNGVGYKVJQWVCJGCTV[OGCVFKUJ
Here’s a fuss-free recipe for the classic beef rolls stuffed
YKVJCOGFNG[QHKPITGFKGPVU
Serves 8 1 Preheat oven to 350°F.
Prep Time 30 minutes, 2 Place beef, lemon juice, and soy
plus marinating time sauce in a bowl. Marinate, covered,
Cooking Time about 2½ hours in the refrigerator for 1 to 2 hours.
3*>ViLiivœ˜>y>ÌÃÕÀv>Vi>˜`
£ŽˆœLiivy>˜ŽœÀÀœÕ˜`ÃÌi>Ž] arrange carrots, chorizo, pickles,
LÕÌÌiÀyˆi`Ài«i>Ìi`Þ՘̈ޜÕ}iÌ eggs, and cheese on one long side.
a large ¾-inch-thick piece (ask your ,œLiiv]i˜VœÃˆ˜}wˆ˜}]>˜`̈i
butcher to do it for you) with kitchen twine.
juice from 1 lemon 4 Heat oil in an oven-safe casserole.
Strawberry Taho
You don’t need to head to
Baguio to get your tahoƂZ
It’s so easy to make, wherever
KPVJGYQTNF[QWOKIJVDG
Serves 6
Prep Time 15 minutes
Cooking Time 25 minutes
FOR THE ARNIBAL
1 cup dark brown sugar
1 teaspoon vanilla extract
FOR THE STRAWBERRY SYRUP
1 cup chopped strawberries,
plus extra whole strawberries to
garnish (optional)
1 cup arnibal
2 packs silken tofu
sago, to top (see tip)
½ cup soy sauce
1 large carrot, cut into long strips
4 chorizo Bilbao, halved lengthwise
2 dill pickles, quartered lengthwise
3 hard-boiled eggs
1 cup cheddar cheese, cut into
½-inch-thick sticks
½ cup vegetable oil
¥VÕ«>‡«ÕÀ«œÃiyœÕÀ
1 cup chopped white onions
1 teaspoon chopped garlic
1 (150-gram) pack tomato paste
3 cups beef stock
3 tablespoons cornstarch dissolved
in ½ cup water
My mom used to prepare morcon
IRUVSHFLDORFFDVLRQV:HRQO\VHUYH
LWGXULQJIDPLO\FHOHEUDWLRQVOLNH
Christmas and New Year. I really miss
LW²,KDYHQ¶WKDGLWLQDOPRVWWZR\HDUV
—Carmela de Guzman,
Dubai
Ài`}iLiivÀœˆ˜yœÕÀ]«>Ì̈˜}œvv
excess. Sear beef until browned on
all sides. Set aside.
5 In the same casserole, sauté
onions and garlic until fragrant. Add
tomato paste; sauté until deep red
in color. Add stock and beef. Bring
to a boil. Once boiling, remove
casserole from heat and transfer
to the preheated oven. Roast until
beef is tender, about 2 hours. Let
cool, about 2 to 3 hours.
6 Remove beef from casserole;
reserve sauce. Remove twine. Slice
roll crosswise into ½-inch pieces.
7 Heat sauce. Add dissolved
cornstarch; simmer until thick.
Drizzle some sauce on morcon and
serve the rest on the side.

1 Make the arnibal: Combine sugar,

1 cup water, and vanilla extract in
a saucepan. Bring to a boil. Lower
heat and simmer until sugar is
dissolved, about 8 to 10 minutes.
Remove from heat and set aside.
2 Make the strawberry syrup:
Combine chopped strawberries
and arnibal in a saucepan. Simmer
until strawberries are slightly
translucent, about 5 minutes. Cool
for about 20 minutes to thicken.
3 Place tofu in a heatproof dish.
Boil water in a steamer and steam
tofu for 8 to 10 minutes.
4 Scoop tofu into glasses, layering
with sago and strawberry syrup.
Garnish with whole strawberries.

www.yummy.ph 65 September 2016

 Ginataang Halo-halo
Bring back childhood memories with this comforting bowl. You can
even make the bilo-bilo on your own!
Serves 10
Prep Time 20 minutes
Cooking Time 30 minutes
FOR THE GLUTINOUS RICE BALLS
(BILO-BILO)
£VÕ«}Ṏ˜œÕÃÀˆViyœÕÀ
£Ì>Li뜜˜ÀˆViyœÕÀ
½ cup plus 1 tablespoon
œ“Lˆ˜i}Ṏ˜œÕÃÀˆViyœÕÀ>˜`
warm water
4 cups coconut milk
(gata, fresh is best)
1 cup sugar
1 cup shredded bottled
œÛiÀL>Ã܈̅
jackfruit (langka)
3 cups cubed yellow sweet
potatoes (kamote)
1 cup cubed taro root (gabi)
1½ cups cubed purple
yam (ube)
I miss ginataan with saba, ube,
and fresh langka—exactly the way
my mom used to make it. I miss
the taste of fresh coconut milk
that she always made sure to use!
Ginataan will always have a special
place in my heart, and I can’t wait
to have it when I come home.
—Marita Valenzuela-Sleep,
Australia
1¼ cups sliced saba bananas
or plantains
2 cups cooked tapioca
pearls (sago)
1 cup coconut cream
(kakang gata, fresh is best)
1 Make the glutinous rice balls:
ÀˆViyœÕÀ°Ƃ``Ü>À“Ü>ÌiÀ>˜`
Ž˜i>`̜vœÀ“>`œÕ}…°/>Ži
½ tablespoon dough and roll in
ޜÕÀ«>“Ã̜vœÀ“>L>°*>Vi
œ˜>«>Ìi°,i«i>Ì܈̅̅iÀiÃÌ
œv̅i`œÕ}…°
plastic wrap°-iÌ>È`i°
2 Boil 3 cups water, coconut milk,
ÃÕ}>À]>˜`>VŽvÀՈ̈˜>«œÌœÛiÀ
“i`ˆÕ“…i>Ì°œÜiÀ…i>Ì>˜`
ȓ“iÀvœÀ£ä“ˆ˜ÕÌið
3Ƃ``ÃÜiiÌ«œÌ>̜iÃ]Ì>Àœ]
purple yam, and saba°-ˆ““iÀ
՘̈Ìi˜`iÀ°Ƃ``}Ṏ˜œÕÃÀˆVi
L>Ã>˜`Ì>«ˆœV>«i>ÀÃ°-ˆ““iÀ
vœÀx̜n“ˆ˜ÕÌið
4Ƃ``VœVœ˜ÕÌVÀi>“>˜`ȓ“iÀ
vœÀx“œÀi“ˆ˜ÕÌið-iÀÛi…œÌ°
Fresh Lumpia
Now you can make lumpia—wrapper,
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Serves 10
Prep Time 20 minutes
Cooking Time 30 minutes
FOR THE LUMPIA WRAPPER
4 large eggs
1 cup cornstarch
1½ to 2 cups water
¼ teaspoon salt
Ûi}iÌ>Liœˆ]̜LÀÕÅ
www.yummy.ph 66 September 2016
 I miss lumpiang ubod, which my mom
always cooked for me. Her recipes for
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\XPP\6KH¶VQRORQJHUZLWKXVEXW,¶G
OLNHWRWU\PDNLQJLWIRUP\VHOI,KHDUG
FOR THE LUMPIA SAUCE
2 cups pork stock
½ cup sugar
¼ cup soy sauce
2 tablespoons cornstarch
2 tablespoons chopped
garlic, divided
FOR THE FILLING
2 tablespoons vegetable oil
1 teaspoon chopped garlic
½ cup chopped white onions
½ cup ground pork
1 cup sliced yard-long beans
(sitaw; thin, diagonal slices)
2 cups shredded fresh ubod or
hearts of palm
2 cups shredded sweet
potatoes (kamote)
2 cups shredded carrots
£LœVŽiÝÌÀ>wÀ“̜vÕ]
cut into small strips
2 cups shredded cabbage
1 teaspoon salt
½ teaspoon ground black pepper
lettuce leaves, chopped garlic, and
crushed toasted peanuts, to serve
www.yummy.ph 67 September 2016
WKDWLW¶VDVLPSOHUHFLSH,¶PVXUHP\
IDPLO\ZRXOGDSSUHFLDWHLWYHU\PXFK
DQG,¶PYHU\VXUHWKDWLW¶OOPDNHP\
PRPYHU\KDSS\DQGSURXG
—Shayla Viray Siriban Francisco,
Singapore
1 Make the lumpia wrapper: Beat eggs
in a bowl until foamy. Add cornstarch,
water, and salt, whisking continuously.
Heat a small nonstick pan over medium-
low heat. Brush with vegetable oil. Pour
¼ cup of mixture into pan, swirling
to cover bottom. Cook for 1 minute.
Transfer to a slightly oiled plate. Repeat
with the rest of the mixture.
2 Make the lumpia sauce: Combine
stock, sugar, soy sauce, cornstarch, and
1 tablespoon garlic in a small pot. Bring
to a boil and stir continuously until sauce
thickens. Remove from heat and add
remaining garlic. Set aside.
3 >Ži̅iwˆ˜}\i>Ìœˆˆ˜>«>˜°
Sauté garlic and onions for 2 minutes.
Add pork and cook until browned.
Add beans, ubod, sweet potatoes,
carrots, tofu, and cabbage. Cook for
10 to 15 minutes. Season with salt and
pepper. Mix in ¼ cup lumpia sauce.
4 Place a lettuce leaf on one side of
a lumpia wrapper. Top with about
¥VÕ«wˆ˜}°œ`LœÌ̜“̅i˜Àœ̜
ÃiVÕÀiwˆ˜}°-iÀÛi܈̅lumpia sauce,
and garlic and peanuts for topping.
 Bistek Filipino Rice
0QVJKPIDGCVUVJGƃCXQTVJCVcalamansi lends to classic bistek. But if you
can’t get the local citrus fruit, lemon juice will work just as well.

Serves 6 3 Melt butter in a large pan over

Prep Time 15 minutes,
plus marinating time
Cooking Time 25 minutes
750 grams beef sirloin,
sliced thinly and pounded
¼ cup soy sauce
2 tablespoons calamansi juice or
juice from 1 lemon
½ teaspoon ground black pepper
2 cups vegetable oil
1 cup white onion rings
2 tablespoons cornstarch
¼ cup butter
1 tablespoon crushed garlic
chopped cilantro (wansoy),
to garnish (optional)
medium heat. Fry beef until browned.
Add garlic and sauté for 15 to
20 minutes. Set aside and keep warm.
4 Make the bistek rice: Mix rice and
oil in a bowl. Add rice to the pan
where the beef was cooked; toss until
heated through. Add garlic, salt, and
pepper. Cook for 5 minutes, stirring
continuously to prevent rice from
sticking to the pan. Remove from heat
and mix in butter.
5 Divide rice among bowls. Top with
beef and onions. Garnish with cilantro.

FOR THE BISTEK RICE

3 cups cooked and cooled white rice
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons butter

1 Marinate beef in soy sauce, calamansi

juice, and pepper, covered, in the
refrigerator for at least 1 hour.
2 Heat vegetable oil in a pan over
medium heat. Toss onions in
cornstarch until well coated.
Fry onion rings until crisp and
golden. Drain on paper towels
and set aside.

Bistek Tagalog is my family’s

favorite! Everyone—from kids
to adults—loves it. Whenever
someone mentions beef steak, I
immediately remember my family.
Since I’m now far away, I haven’t
had this dish in a while. I hope I
can get to eat it again soon, so that
I won’t miss home too much.

—Rachel Mia Ebora Amparo,

Qatar

www.yummy.ph 68 September 2016

 Laing with Crispy Shrimp
The secret to the best laing? Leave it to simmer gently for more
VJCPCPJQWTVQCNNQYVJGƃCXQTUVQFGXGNQR

Serves 10 FOR THE CRISPY SHRIMP

2TGR6KOG15 minutes
Cooking Time 2 hours
2 tablespoons vegetable oil
500 grams pork belly, diced
½ cup chopped white onions
2 tablespoons chopped garlic
2 tablespoons ginger strips
Ó}Àii˜w˜}iÀV…ˆˆiÃ
(siling pangsigang)
3 cups coconut cream
(kakang gata)
3 cups dried taro leaves
2 cups pork stock
salt and pepper
sliced bird's eye chilies (siling
labuyo, optional)
We rarely get to eat laing in
Israel. Some of the ingredients
(like fresh coconut and dried
1 cup vegetable oil
1 cup dried shrimp (hibe)
3 tablespoons sugar
1 tablespoon vinegar
1 Heat oil in a large pot. Fry pork
until browned. Set pork aside.
2 In the same pot, sauté onions,
garlic, ginger, and chilies. Add
coconut cream; simmer for
25 minutes. Bring mixture to a boil.
Add taro leaves; mix. Add stock;
simmer, stirring occasionally, for
1½ hours or until leaves are soft and
wilted. Season with salt and pepper.
Mix in fried pork.
4 Make the crispy shrimp: Heat oil in
a pan. Fry shrimp for 2 minutes. Add
sugar and vinegar. Cook for 2 more
minutes. Drain and set aside.
5 Transfer laing to a serving plate.
Top with crispy shrimp and garnish
with chilies, if desired.
VKULPSDUHKDUGWR¿QGKHUH
Laing has been my favorite
ever since I was a kid. It was
part of my life growing up,
and I would be very happy to
have a taste of it again soon.

—Umit Justin Balci,

Israel

www.yummy.ph 69 September 2016

 &
7
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Produced by
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Paulynn Chang Afable

7
our food-loving friends!

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country’s most exciting cities with a little help from

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Eat like a local and make your way through some of the

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PHOTOGRAPHY: AUDREY CARPIO (LOBSTER), AT MACULANGAN (BACOLOD), JASON MARIPOSA (BICOL), PATRICK MARTIRES
(LONGGANISA, PAMPANGA), TRIXIE MENDOZA (CHICHARON), CYRUS PANGANIBAN (UGU BIGYAN PLATE), NOWIE POTENCIANO
(BORACAY), MIMA TAN (CACAO DE DAVAO), NIKKI TAN (CARMELA'S, BELITO'S, BANKEROHAN), AND LILEN UY (ISABELA).
 WHEN IN
BACOLOD,
DINE IN...
AIDA’S IN MANOKAN COUNTRY
because you have to go to Manokan
when in Bacolod; it’s a stretch of
carinderia-style spots selling mostly
inasal. Look for Aida’s and have
grilled chicken doused with lashings
of chicken oil and paired with loads
of rice.

PENDY’S to have a snack. On a solo

SWEET flight here, I had a bowl of lechon

batchoy that really made me happy.
This is also the place to buy sweet

HAVEN
Chef and local food
delicacies to bring home (or eat on
the spot).

ENTING’S OF SAGAY I’ve tried

Enting’s kinilaw—a dish he has
ambassador JJ Yulo tells mastered—and it is amazing. Order
us why Sugarlandia’s food that and the fried chicken.

scene is so exciting. 21 because it’s an institution. It

sometimes seems like everyone
in Bacolod eats here. Pitaw (little
birds), kinilaw, batchoy, fresh
WHEN IN BACOLOD, TRY...the inasal,
lumpia, and boneless fried chicken
kansi (the local beef stew, which is a cross
are things I’ve enjoyed in that place.
between sinigang and bulalo), batchoy (even
though it’s technically from Iloilo), kinilaw,
MUSHU for a drink and some
grilled diwal (angel-wing clams), and bulgan
pica-pica by none other than chef
(local sea bass).
JP Anglo.
MAKE SURE TO BUY...sweets! This is the
MAI PAO for some of the best
land of sugar, after all! Try napoleones,
dimsum in Bacolod. It’s another one
dulce gatas, and caramel tarts. Head over to
of JP’s restaurants.
Pendy’s for a great selection of local snacks
and sweets. Make sure to get some ginamos
PALA PALA SEAFOOD for grilled
(Visayan bagoong), too.
seafood. This is where to feast on
diwal if it’s available. While you’re at
WHEN YOU’RE UP FOR A FOOD CRAWL,
it, have some grilled bulgan, too.
HEAD TO...Lacson, a giant road lined
with restaurants!
FELICIA’S for a slice of chocolate
cake and extra buttery ensaymada.
IF YOU DROP BY THE MARKET, MAKE SURE
TO GET…¿VKIRUVXUHDiwal is always a
TERRASSE BISTRO by the
favorite. And buy some batuan (the local
talented chef-owner Nico Millanes.
souring agent) so you can make kansi
It’s one of the newest spots
at home.
in Bacolod.

THE ONE FOOD-RELATED EXPERIENCE CHICKEN HOUSE for ribs—they’re

IN BACOLOD YOU SHOULDN’T MISS IS...
the original Pala Pala where you can feast
on seafood in a casual place with lots of
character. It’s not fancy at all, but the eating
is so good. Aida’s in Manokan Country is
also quite an experience.
awesome! The inasal is good, too.
BASCON CAFE for home cooking
in nice digs. Go for the buffet lunch!
BUSINESS INN for sizzling kansi.

THE THING THAT MAKES BACOLOD’S

FOOD SCENE UNIQUE IS...how it’s always
FKDQJLQJ%DFRORGLVLQDVWDWHRIÀX[,W
used to be that the same spots were always
featured, but now, with the emergence
of younger chefs and more open minds,
new places are opening, which pushes the
scene—and local palates—forward.
From top: Bacolod's famous
batchoy; sweet and succulent
diwal (angel-wing clams) being
grilled on the spot; a plate of
tasty chicken inasal; chef
JP Anglo works his magic.

www.yummy.ph 71 September 2016


Heritage advocate and cultural entrepreneur
Rina Marquez shows us how to maximize a
day and a half in exciting Quezon.
6:00 a.m. – Take South
Super Highway going
towards Lucena, which is
136 kilometers from Rizal’s
monument. Stop at Sariaya,
the town right before Lucena.
9:00 a.m. – Take a walking
tour of Sariaya’s heritage
cluster and visit three
beautiful ancestral homes.
12:30 p.m. – Have lunch at
Treat Haus. Try the famous
hotya (which is Chinese for
“delicious”), a local noodle
dish which is only found
at this restaurant. Sample
their potato salad and beef
kaldereta, too.
1:30 p.m. – On the way
out, swing by one of the last
two municipios created by
well-known architect Juan
Arellano. In front, you’ll find
a park with a monument
dedicated to Jose Rizal;
make sure to take note
of the elements of this
unique landmark.
Lucban
longganisa
2:00 p.m. – Make your way
to Tayabas.
2:30 p.m. – Have coffee at
Mi Casa En Tayabas, purchase
some souvenirs to take
home, then visit “budin row”
for a taste of the eponymous
local snack, which is our
version of cassava cake.
3:30 p.m. – Go to Liwag’s
Pancitan, one of the best
places to get pancit habhab.
The Liwag family became
known for making this simple
dish, which they serve from
a makeshift table in front of
their home. People don’t
mind waiting outside on the
narrow street as long as they
can get their hands on a plate
of these noodles!
4:00 p.m. – Make a quick
visit to Mallari distillery and
witness how lambanog
is made.
www.yummy.ph
5:00 p.m. – Visit
Malagonlong Bridge; they
say it’s the oldest bridge in
the Philippines.
6:00 p.m. – Have dinner
at Kamayan sa Palaisdaan
and enjoy dining on a raft.
Don’t worry, you won’t
float away! Sample their Seafood Durian Curry
pork sisig, ginataang kuhol from Bistro Selera
sa pako, inihaw na spare
ribs, ginataang sugpo na
may kalabasa at sitaw,
ensaladang pako, and
inihaw na tilapia na may
gata at dahon ng mustasa.
Before and after eating,
wash your hands in the cool
water flowing straight from
Mt. Banahaw.
8:30 p.m. – Check-in at
Graceland Hotel.
Pillowy-soft
8:30 a.m. – Have breakfast Enzayms from
at the hotel: Make sure to try Carmela’s
our Lucban longganisa and
Beef Kinulob.
9:30 a.m. – Head
to Lucban.
10:00 a.m. – Take a quick
spin around the city and
visit Dealo Koffee Klatch
(for pasalubong shopping;
they offer pretty much all
the Quezon delicacies you
should try—from Lucban
longganisa to leche puto),
the local handicraft and
plant stores, and the Lucban A myriad of
church. While you’re in chocolate
town, why not visit a local products
longganisa maker? from Cacao
de Davao
12:00 noon – Depart
for Manila. But before that,
don’t forget to do some
more shopping: Take home
apas, broas, camachile
cookies, and espasol from
Pavino’s Bakery; the award-
winning pancit habhab from
Buddy’s Pizza; and puto
seko from Ven’s.
*If you can spend more time
in Quezon, head to potter
Ugu Bigyan’s compound
in Tiaong (about an hour
and a half from Lucban)
for a wonderful home-
cooked meal and beautiful
handmade pottery you can
purchase to remind you of
your trip to our province.
72 September 2016
 I’ve always thought that, aside from
its livability, the bounty of food in
Davao City is what draws people
here. Spend a few days in town and
you’ll notice how Davaoeños share
a love for simple yet delicious food,
DQGÀRFNWRFR]\KROHVLQWKHZDOO
/HWOLIHVW\OHZULWHUDQGDYLGKRPHFRRN that remind them of home. Roam
Nikki Gotianse-TanWDNH\RXWKURXJKWKH around our bustling city for the
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culinary ins and outs of the southern city. Southern hospitality.
No one loves barbecue as much
DVZHGR,I\RX¿QG\RXUVHOI
YLVLWLQJODQGPDUNVLQWKHKHDUWRI
town, swing by legendary Colasa’s
Bar-B-Que7KHFKLFNHQEDUEHFXH
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sweet sauce aren’t to be missed.
The restaurant scene here is
all about family, and this even
applies behind the scenes at Tiny
Kitchen, which is run by the
5RGULJXH]IDPLO\7KLVKRPH\
eatery boasts of some of the best
paella and gambas al ajillo you will
ever try. Their chillers are always
Belito’s VWRFNHGZLWKFDNHVRPDNHVXUHWR
Vineyard
Bankerohan
public market
grab a slice of their coveted ube
FDNHDQGbrazo de mercedes.
Day trips to nearby beaches
and nature resorts are worthwhile
ways to explore Davao’s scenery,
and you can’t beat dinner at
Belito’s Vineyard after a long
GD\RIWRXULQJ7XFNHGDZD\
in an unassuming compound,
this blip on the foodie radar is
NQRZQIRULWVÀDYRUIXOFRRNLQJ
and quaint outdoor setting. You’ll
¿QGWKHLUWUDGHPDUNSDHOODnegra
atop almost every dining table.
$OVRORRNRXWIRUWKHLUVHDVRQDO
homemade caviar and Tornos,
WKHLUWDNHRQFODVVLFWDSDVLQVSLUHG
by the owner’s roots.
If you have space for one more
meal, sample the rich Filipino
fare at Bistro Selera. The
%DFRQZUDSSHG%DJD\ED\DORQH
is worth the trip here. Dive into
their Seafood Durian Curry and
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for a taste of some of Davao’s most
SUL]HGSURGXFH
Davao is a land of plenty,
which is perfect when it’s time for
pasalubong. Visit the fruit stalls at
Bankerohan Market for boxes
heaving with durian, marang,
and mangosteen, or grab some
RI:HQF\&RUQHMR¶VSLOORZ\VRIW
(Q]D\PVDWCarmela’s.
Better yet, before you head
off after your trip, drop by the
Malagos FarmhouseDQGERRN
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owner Olive Puentespina for your
IDLUVKDUHRIWKHLUDZDUGZLQQLQJ
cheeses and chocolates.
7KHFKRFRODWHFRDWHGPRUVHOV
from Cacao de Davao will also
prove enough bittersweet evidence
RIDYLVLWKHUHZRUWKORRNLQJ
EDFNRQ

Trixie Zabal-Mendoza, Yummy’s digital

NIBBLE YOUR WAY managing editor, proves that when in Bulacan,
AROUND TOWN you’re never too far away from satisfying eats.

CHICHARON FROM DABOY’S
We often get requests from friends
for Bulacan chicharon, so we always
make sure to get a batch from
Daboy’s. Their Backfat Chicharon
is sinful porky goodness that’s a tad
spicier and a little bit heaftier than
your usual pork crackling. Some
Bulacanos eat their chicharon as
ulam and pair it with rice!
CITANG’S KAKANIN AND LTB
If you’re looking for biko, sapin-
sapin, and puto, there’s no better
place to visit than Citang’s in
Malolos. Open since the 1970s,
the humble street-side eatery is a
pitstop for locals, and is also popular
for its LTB—lugaw, tokwa’t baboy.
Drop by before 10 a.m. as most of
the goodies quickly sell out!
BUCHERON
This crunchy treat is almost as
popular as Bulacan’s chicharon!
Bucheron is made of chicken
gizzard fried to a crisp and
doused in salt and spice. It
has the crisp crunch and salty
tones of chicharon, and comes
in regular and spicy variants. It
makes for great bar chow!
INIPIT FROM EUROBAKE
This is one of the most popular
pasalubong from Bulacan.
The addictive custard-filled,
sponge-cake sandwiches
come in an easy-to-nibble
size. Girlie’s Bakery in Malolos
also makes inipit rolls, a
deliciously moist rolled version
of the popular sponge cakes.

www.yummy.ph 73 September 2016

 ($7
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$5281'
7+(
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$5281'
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Restaurateur Nowie Potenciano shows
us around his own cafés and more in the
beach paradise he calls home.
I’m sure you think you already
know everything there is to know
about Boracay: mostly just beaches
and parties. But what you probably
haven’t heard is that the island now
has a bourgeoning food scene that
is in itself worth a trip. Let me show
you around my island.
I always start my day at my very
own spot, The Sunny Side Café,
which sits right on the Station 3
beachfront. I usually order the
Bacon and Mango Grilled Cheese
Sandwich and the Cereal and Rhum
Pancakes. The café is the only place
on the island that serves specialty
brews, so I always make sure to
grab a Vietnamese-style iced coffee
to fuel up for the day.
After a swim, nothing beats
burgers by the beach, which means
a quick trip to Supermagic
Burgers for our shrimp roll, or
one of our ground-to-order burgers.
This is also the only shop in
Boracay that serves frozen custard,
so try to grab one with salted
caramel and almonds.
In the middle of the afternoon,
head to Coco Mama in D’Mall
Palengke and D’Talipapa. There’s
nothing quite like our coconut ice
cream (it’s vegan, dairy-free, and
has no added sugar!) served in
a coconut shell and topped with
pinipig, sticky rice, and mangoes.
From top: As the sun sets, I like to do a little
Spicebird's people-watching, and it’s hard to
Piri-piri Chicken beat the vibe and the Filipino dishes
Board, one of at Damiana’s along the beach in
Supermagic's
burgers,
Coco Mama's
coconut ice
cream, and
The Sunny
Side Cafe's
champorado.
www.yummy.ph 74 September 2016
Station 2. I heartily recommend
their twice-cooked adobo and old-
school pochero. Another one of my
favorite secret spots is Wahine, all
the way in Diniwid Beach. It’s away
from the crowds and is usually
quiet, so you can enjoy their drinks
while watching the sun sink into
the water.
For dinner, head to Spicebird
in D’Mall. Here, we do piri-piri
right, with signature sauces that I
promise you’ll want to slather on
everything. I personally like to start
my meal with piri-piri chicken skin
or the pulpo salad before moving
on to one of our piri-piri pork or
chicken boards. Let me give you
a tip: Make sure to save room
for one of our Double Happiness
Sundaes, with dark chocolate ice
cream, Malagos chocolate chunks,
bergamot olive oil, and sea salt!
Another hidden gem I like to visit
is Jujumburi, a tiny restaurant
that stands out among all the
Korean establishments that have
mushroomed in Boracay. Have
some soju and beer over a hefty
serving of their crispy fried chicken
and their tasty pajeon (savory
Korean pancakes). And don’t
forget to check out Pig Out for
after-dinner drinks and carefully
prepared dishes.
With all these dining options,
you’re never far away from great
food. It’s too bad that the calories
you have in Boracay don’t stay
in Boracay!

Food editor and Naga native Sasha Lim Uy
talks about Bicolano dishes she can’t resist.
)LOLSLQRFXLVLQHLVDOZD\VKDUGWRTXDOLI\+RZFDQ\RX¿QGWKH
best when the best is usually what you have at home? The rich
dishes in the Bicol Region are hardly an exception. Famous in the
country for their abundant use of chilies and coconut, Bicolano
dishes represent the diverse cultures that make up this humble but
colorful region.
Bicol express The most popular
Bicolano dish did not actually
originate from Bicol. The rest of the
Philippines thinks of Bicol express as
a coconut-rich stew made of chunks
of pork, large pieces of chili, and
shrimp paste—a recipe based on the
original Malate creation. Bicolanos,
however, have come up with their
own version of their namesake dish:
Instead of pork, the preferred star is
balaw or sautéed shrimp. The extra
saltiness boosts the flavor and makes
it perfect with rice. Try it at:
Bob Marlin Restaurant & Grill,
Magsaysay Avenue, Naga City,
Camarines Sur
Laing Another Bicolano icon is laing
or natong. While it may look like a
humble vegetable dish, it’s actually
tricky to make. When prepared
incorrectly, the dried gabi leaves
can scratch your tongue. But when
perfect, it’s a satisfying medley of
stewed greens, coconut milk, chilies,
and, occasionally, fish, pork, or
chicken. Try it at: Waway’s Peñarada
Extension, Legazpi City, Albay
When Naga City’s public market launched in 1964, it was
the largest single-roof public market in Southeast Asia.
GLG
\RX Occasional fires that razed the bustling complex, however,

NQRZ caused some parts to be unusable for years. In 2011, the
city administration decided to renovate and reorganize the
entire space. It is now known as Naga City People’s Mall.
Kandingga Not every Bicolano dish
has to bathe in a pool of coconut milk.
Kandingga, for example, wears that
characteristic heat without being
drowned out by coconut flavor. The
Bicolano’s answer to bopis, the tangy
kandingga is a delicacy with Spanish
roots, made with chopped pork lungs
and heart (or other types of offal),
onions, garlic, vinegar, and peppers.
Try it at: 1st Colonial Grill, Gaisano
Mall, Legazpi City, Albay
Tiwi Halo-halo Ask anyone what
their favorite Bicolano dish is and
halo-halo is hardly top of mind. Still,
it has to be acknowledged that the
little town of Tiwi is where cheese
was first added to the long roster of
components. Though it looks just like
every other version out there, you’ll
notice a much milkier flavor. The
secret? Coconut milk is used to cook
the ingredients! Try it at: DJC
Halo-Halo & Snack Inn, 330 San
Lorenzo Street, Tiwi, Albay; Landco
Business Park, Legazpi City, Albay;
Tabaco City Mall, Albay; West Park,
Magsaysay Avenue, Naga City,
Camarines Sur
Kinunot In this dish, the ever-
From top: Bicol express,
present coconut milk teams up with
laing, and the region's
malunggay leaves to dress chunks of
popular pili nuts
stingray or shark meat. The coconut
helps break down the chewier
protein, and the milder flavors of this
delicacy make it appealing even when
served without steaming hot rice.
Try it at: Geewan, P. Burgos Street,
Naga City, Camarines Sur
Puto bukayo (bocayo) In Bicol,
puto is made with bukayo. The soft
and squishy rice cake is shaped into a
ball and filled with sweet and crunchy
coconut that’s been cooked in brown
sugar. Find it: Along streets and
outside churches
Linubak This creamy kakanin variety
made with mashed kamoteng kahoy
(cassava), bananas, or taro, and sugar
and milk (plus points if it’s gata!) is a
staple at any town meeting. Served
with grated peanuts and a swipe of
margarine, linubak feels like a thicker,
extra-chunky pudding. Because
the base ingredients have a unique
flavor on their own, you don’t need
to embellish the dish with toasted
coconut—not that a sprinkling would
hurt. Look for it from: Your trusty
kakanin vendor
Toasted siopao You can find
crunchy siopao in Metro Manila,
but nothing beats the ones from
the motherland. The extra step of
toasting adds extra texture, and is well
worth the effort. You might not want
the regular steamed version again.
Try it at: 40 General Luna Street,
Naga City, Camarines Sur
Chakoy If Bicolanos aren’t too
impressed by beignets, it’s probably
because they have their own version
of the fried, sugar-sprinkled treat.
Similar to bicho-bicho and best
enjoyed fresh from the fryer, this
delicious roll is fluffy, with a nice crisp
exterior and a light sweetness from
brown sugar. Some bakeries even add
a cheese filling! Try it at: Aljosh Café,
ALDP Plaza Mall, Diversion Road,
Naga City, Camarines Sur
Pancit Bato Unlike pancit Malabon
and pancit Olongapo, pancit Bato
doesn’t represent a cooking style,
but rather the noodles themselves.
Originating from the small town of
Bato, these short, curly strings are
more al dente than usual and taste
best prepared guisado or in sabaw.
Sometimes, they’re also topped with
dinuguan for an extra layer of flavor.
Try it at: Chef Doy’s, Magsaysay
Avenue, Naga City, Camarines Sur
Kinalas Naga City’s unassuming
noodle soup is a street-side specialty
packed with flavor thanks to a broth
made by simmering pig’s head in
water for hours. Brain and offal are
tossed in with short noodles, then
the whole bowl is finished off with
a zesty brown gravy made of soy
sauce, flour, pig’s head, and a hefty
dose of fried garlic. Try it at: Chef
Doy’s, Magsaysay Avenue, Naga City,
Camarines Sur
 GO ON A FOOD TOUR
Restaurateur and local food guide Poch Jorolan¿OOVXVLQ
on the joys of eating in the country’s culinary capital.
:+(1
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3$03$1*$

75< the sisig, of course!
There are many versions of
this famous dish. Also try buro,
which is fermented rice with
shrimp or fish, paired with grilled
or fried fish and vegetables.
For the adventurous, have
some adobong camaru (mole
crickets) and betute (stuffed
frogs). Pampanga tamales and
suman are also must-tries. You
should also sample the local
snacks such as okoy (papaya
fritters with shrimps), panara
(an empanada filled with grated
papaya and crabmeat), and
patku, which is like a local crepe,
all available in public markets.
0$.(
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72
%8< longganisa
and tocino—these are the two
products the province is
known for.
'21 7
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72
7$.(
+20(
sylvanas, sans rival, turrones
de kasuy, cheese bread, buko
pandan, cashew tarts, ube
halaya, tibok-tibok, and taba ng
talangka. Heirloom baked items
like masa podrida, sampaguita
or uraro cookies, and San
Nicolas biscuits are also must-
tries. The province also has good
ensaymada, but you’ll need to
order it in advance.
($7
$7 Banh Mi Ngon
and Banh Mi Vietnamese
Eatery for great Vietnamese;
Niji and Yu Fu In for Japanese;
Spanglish and Frontera Tex-Mex
Cantina for Mexican; Amare
by Chef Chris; Jun Jun’s for
barbecue; Mila’s Tokwa’t Baboy
and Sisig; Teaspoon Desserts;
Cioccolo, Everybody’s Cafe,
Downtown Cafe, and Cafe Fleur
for Capampangan cuisine; and
Denlim’s Kitchen, Bale Dutung,
and Rainforest by Chef Vince for
private dining.
:+(1
<28 5(

83
)25
$
)22'

&5$:/
+($'

72 Angeles City and the
area around Clark—the food
scene there is so diverse!
A hearty
meal at
Downtown
Cafe
www.yummy.ph
:+(1
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:$17
72
6+23

+($'
72 Pampanga’s
coastal towns like Guagua,
Sasmuan, and Macabebe—they
have the best wet markets.
Visitors should go to the market
in Guagua early to experience its
consignacion where the fresh
catch is allocated to the different
vendors. In Macabebe, travelers
must get their hands on some
oysters. In Guagua and Sasmuan,
go for ulang (fresh water prawns).
:+(1
,1

3$03$1*$


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the annual Duman Festival,
celebrated every first Saturday
of December, in the town of Sta.
Rita. Duman is a special kind of
rice that is only available during
the cold season, and is quite
expensive (P2,500 to P3,000
for 250 grams!). During the
festival, you can see how duman
is traditionally prepared. You’ll
also get to taste it, mixed with
tsokolate batirol or carabao’s
milk. Different Capampangan
dishes—humba, asadong matua
(old-fashioned pork asado),
bringhi (Pampanga’s version of
arroz a la valenciana), and other
kakanin and native delicacies—
are also served.
7+(
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%(&$86( of the
people involved. We have quite a
number of culinary personalities
that are well-known not only
in the country but also in the
international food scene, like chef
Claude Tayag. Our cuisine is also
very diverse—from the traditional
food that can be found in San
Fernando, Bacolor, Guagua, Sta.
Rita, Arayat, and Magalang, to
the international fare available in
Angeles City and in Clark.
Aling Belen's
longganisa
76 September 2016
 Echague mayor and food entreprenuer
Kiko Dy tells us what we need to feast on in the
country’s second largest province.

WHAT DISHES ARE ISABELA CAN YOU GIVE US A SHORTLIST

KNOWN FOR?
We have 34 municipalities and
three cities, and each one has its
own specialty.
Echague is popular for its cacao,
raw honey, yogurt, milk candy,
organic produce, canned kambing
dishes, mango vinegar, liltuko
(a fruit with snake-like skin, perfect
for buro), longganisa, and the
famous bibingka of Ipil.
Cauayan is known for Aling
Belen’s longganisa; mushroom
empanadas; cassava rolls; Aling
Luring’s serkele (which is a soupier
take on dinuguan using ox offal),
puto, kutsinta; and Cleto’s siopao.
When in Cabatuan, sample
their moriecos (kakanin with latik
OF MUST-VISIT RESTAURANTS?
Try Mamma Mia in Echague. It’s
helmed by an Italian engineer-
turned-chef who married an
Isabelino. He makes his own
cheeses, sausages, and breads.
Also make sure to head to
Hazel’s Place to try their buttered
chicken, crispy pata, and sisig.
Finally, you shouldn’t leave
Isabela without visiting one of the
many kambingan stops along the
side streets. Goat meat is a staple
in Isabelino households, and it’s
cooked in many different ways:
kaldereta, kilawin, adobo, and
sinampalukan.
WHAT OTHER HOMEGROWN
¿OOLQJDQGZKHQLQWKHFRDVWDO DISHES SHOULD NOT BE MISSED?
towns, make sure to try the local
fresh lobster and curacha.
Of course, the famous pancit
Cabagan is the star in Cabagan! It’s
the only pancit you’ll come across
that comes with its own dipping
sauce. It’s a saucier take on the
classic pancit canton, but with the
added twist of a soy sauce dip.
A hearty spread at Aling Luring's, including
serkele, Isabela's version of dinuguan.
Mushroom A fresh catch of
empanada local lobster
www.yummy.ph 77 September 2016
Diningding¿VKLQFOHDUVRXS
Isabela’s own version of tupig,
which is a sweet rice cake wrapped
in banana leaves; and Ilagan City’s
binallay (a sticky rice cake eaten
with latik) and inatata (a type of
sweet suman).
WHAT MAKES THE ISABELA
FOOD SCENE UNIQUE?
We make every dish our own—
they’re mostly heirloom recipes
that use indigenous ingredients
found only in the province.
Pancit
Cabagan
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A
 RESTAURANTS
Café Sansó Manam Dish

UN CAFÉ
MUY BUENO
Spanish-influenced eats
in a charming setting
make Café Sansó a very
good café, indeed.
REVIEW BY ANDREA Y. SEE

O ne may miss it during the day,

when the restaurant blends in
fairly well with the surrounding
residential area. This is quite
a shame because Café Sansó serves up
hearty, tasty fare—and is adjacent to the
museum of Spanish artist Juvenal Sansó!
This combination of good eats and
distinguished art makes for a pleasant
day out or an afternoon-to-evening affair.
At night, however, it is easy to spot
this charming, brightly lit space. With
its cheerfully checked tile floor, plush
armchairs, and some of the artist’s prints
hanging on the walls, the café draws in
passersby for a delightful repast.
There is an appealing Spanish-heavy
selection of tapas, sandwiches, mains,
and paellas, and they also have a drink
list comprised of beer, wine, and sangria.
I began simply with two soups, both
of which were satisfying. Sopa de Ajo,
PHOTOGRAPHY: MICHAEL ANGELO CHUA.

the traditional Spanish-style soup of

PICTORIAL DIRECTION: IDGE MENDIOLA.

roasted garlic, was a bowl of flavorful

warmth. It was a good thing that I
checked the menu and asked for the
Churrasco
Pork Belly missing cinnamon froth, for it elevated
the Roasted Pumpkin Cappuccino to a
distinction above other pumpkin soups
I’ve had in the past.
Churro Ice
Cream Cup
Sampler

www.yummy.ph
79 September 2016
 The Francesinha is composed of
jamon Serrano, chipolata sausage,
sautéed wild mushrooms, and chive
cream cheese sandwiched between
slices of sourdough bread, with an
impressive layer of melted mozzarella
and Asiago cheese on top. It was served
on a pool of warm, tangy tomato sauce,
with a side of beautifully crisp and
seasoned potato wedges; altogether
a deliciously hearty meal for one. The
Churrasco Pork Belly that followed is
a dish not to be missed: juicy pork
belly with properly crunchy skin and a
delightful chimichurri sauce, served with
marble potatoes and haricot vert. This
made me forgive the Paella Catalonia,
which unfortunately had a burnt bottom
and a still-too-wet top.
IN A NUTSHELL
CAFÉ SANSÓ
I happily segued into dessert with the
Leche Frita, an interesting traditional
MALIMANAM!
32 V. Cruz corner Spanish dish of firm, cold milk-pudding
P. Gueverra Streets, cubes encased in crunchy breadcrumbs. At Manam, Filipino flavors are
San Juan City (tel. no.:
275-2200)
But the star of the night came last; given relevance and new life.
the Churro Ice Cream Cup Sampler
perfectly features the café’s excellent,
MUST-TRIES Roasted REVIEW BY SASHA LIM UY
freshly made churros—served hot with
Pumpkin Cappuccino
a wonderfully crunchy exterior and a

Y
(P140), Churrasco
Pork Belly (P370), moist interior, very light and without the
Francesinha (P350), grease. Shaped into three cups, dusted ou cannot talk about Manam without
Churro Ice Cream Cup with cinnamon sugar, and topped off mentioning Filipino hospitality. With their
Sampler (P240) with a scoop each of three ice cream chain of chic (yet budget-friendly) Filipino
flavors (vanilla, double chocolate, and restaurants, The Moment Group has made
THUMBS UP Check salted caramel with bacon bits), this sure that every single one of their customers enjoys
out their chiller
dessert is a show-stopper. Filipino food.
display for Spanish
cheeses and cured Happy, I basked in the post-lunch Let us begin with the menu. It’s big and meaty,
meats to take home. contentment that a satisfying meal with everything from balut with three types of salt
brings. “What a very good café this is,” to green mango-spiked sinigang. The bulky book
a friend said. Indeed. Hasta luego, see is divided into two sections: Classics and Twists
you again. For sure. (making sure your lola is just as satisfied with
her Fresh Lumpiang Ubod as you are with your
Lumpiang Dinuguan); each dish is available in small,
medium, and large serving sizes. Filipino food has
traditionally been designed to be family-oriented,
Francesinha generous, abundant, and best served with great
banter, but while Manam is conducive to those
PICTORIAL DIRECTION: IDGE MENDIOLA.

rambunctious reunions, it also makes itself ideal for

times when you just want a private moment with
PHOTOGRAPHY: HANS FAUSTO.

your House Crispy Sisig.

At Manam, there are no excuses. The restaurant
is impossible not to love simply because there are so
many things to enjoy. Even less-publicized dishes,
like the Bangus Sisig and Pork Ear Kinilaw, prove to
be sleeper hits. The Pritong Hito is as soft and subtle
as the other great catfish dishes out there, but the
addition of pork floss adds an unexpected sweet
new twist.

www.yummy.ph 80 September 2016

 From top: Sizzling
Corned Beef Belly Kansi,
Lamb Curry Kare, Sizzling
Bangus Belly Sisig Pancit
Sisig

Bibingkang
Ube

IN A NUTSHELL
MANAM G/F Net Park
Building, 4th Avenue,
Bonifacio Global City
(tel. no.: 332-9390)

MUST-TRIES Sizzling
Bangus Belly Sisig
(P175, P295, P495);
Pritong Hito (P295,
P565, P945); Lamb
Curry Kare (P365, P675,
P1,250); House Crispy
Sisig (P135, P245,
P395); Sizzling Corned
Beef Belly Kansi (P270,
P495, P820); Bibingkang
Ube (P120, P230, P340)

THUMBS UP Leave
Remember to wear a looser pair of pants
room for dessert!
because rice is a must when you have things Try the Leche Flan
like the Sizzling Corned Beef Belly Kansi (you’ll Bibingka, Gata Leche
be pouring the gravy over the rice long after Flan, and Salted
the meat is gone) and Lamb Curry Kare (a nutty Caramel Sans Rival.
stew finished with the tiniest hint of spice).
Manam’s proficiency when it comes to sauces
that work overtime (as ulam in themselves!)
doesn’t let up, so go ahead and compound
flavor with more flavor! The University Fried their newest branch in Bonifacio Global City—a
Rice gets two thumbs up—it’s enjoyable even white, high-ceilinged, minimalist space perfect
on its own. for hanging out—an empty plate that used to
Mango-Pomelo Despite the detours Manam takes in the hold a fluffy mound of bibingka swirled with
Shake and culinary process, it never forgets the roots of ube in front of you, you’ll never be prouder of
Ube-Sago Shake Filipino cuisine. As you while away the time at how far local cuisine has come.

www.yummy.ph 81 September 2016

 RESTAURANT NEWS,
SERVED HOT!
The Wild
Poppy
The burgeoning
CHECK culinary neighborhood
OUT of Poblacion has been
enjoying its time in
the spotlight for a
while—and it’s showing no signs of
dying down. One original concept
after another keeps opening, adding
to the area’s dynamic appeal. Its
latest addition is no exception. The
Wild Poppy is easily one of its most
charming spots.
No stranger to the Poblacion scene,
/…i7ˆ`*œ««ÞwÀÃÌÃÌ>ÀÌi``œˆ˜}
pop-ups on the rooftop of popular
Burgos hangout, Z Hostel. “We noticed
that Manila didn’t have many rooftop
bars, which are huge hits in other
countries,” says co-owner Kaity Chua.
i>ÀvÀœ˜Ì‡À՘˜iÀÃ>Ài̅iœˆ
She continues to explain that she and
the other three co-owners, all friends
from high school, love the laid-back
vibe of the neighborhood and felt it
would be the perfect place for their
own special restaurant. Good things
come to those who wait, and two years
(and several pop-ups) later, The Wild
*œ««Þw˜>ÞvœÕ˜`ˆÌÃ…œ“i°
HOT
PLATE
Everyone’s talking about Flame’s Pork Belly
Doughnut. While doughnuts have been all
the rage lately, Discovery Primea’s newest
restaurant takes it up a notch and turns the
sweet treat into a savory appetizer, with tender
pork belly encased in light-as-air fried dough
dusted with sesame-sugar. Paired with a
butterscotch-miso dip, it’s a surprising combo
that’ll have you raving about it long after
dinner is over.
While the interiors are pretty, the
dishes (dreamed up by chef Nicco
Santos of Your Local) lean towards
the gutsier side, with bold and strong
y>ۜÀð
Belly, a sticky-sweet slab of hoisin-
glazed pork belly sandwiched in a used (think Bombay Sapphire gin in The Wild
fried mantou bun, and the Kim and their refreshing Cucumber Frost). Poppy is at
2/F 5666 Don
Reuben, an Asian take on the popular ƂÌ/…i7ˆ`*œ««Þ]ޜսw˜`
Pedro Street,
corned-beef sandwich with extra- yourself wanting to linger longer thanks Poblacion,
crunchy kimchi and Japanese mayo. to the relaxed ambience, fuss-free fare, Makati City;
The cocktails are aces, too. Nothing and delicious drinks. This spot is proof mobile no.:
is over 250 pesos, yet you’ll discover that Poblacion’s once seedy reputation 0995-9908737.
PHOTOGRAPHY: ALDWIN ASPILLERA (THE WILD POPPY) AND COURTESY OF RACHELLE SANTOS
that good-quality alcohol is always is steadily turning around.
(FLAME), CHICHI TULLAO (FOWL BREAD), AND JJ YULO (LAGRIMA). TEXT: REGINE RAFAEL.
CHECK JUST
OUT OPENED
If you’re a fan of fried chicken, then prepare to Check out Lagrima, the newest taco spot in the
fall head over heels for Fowlbread. The BGC “iÌÀœ°9œÕ½w˜`v>“ˆˆ>Àv>ۜÀˆÌiψŽicarnitas
hangout serves up one of the tastiest fried and carne asada, plus the rarer buche (pork
chicken sandwiches in the metro. Have it as a stomach) and al pastor (pineapple-marinated
single or a double, pick your spice level (safe, pork). For heftier eats, turn to their quesadillas
spicy, or chemical), throw in extra chicken skin ­ÞœÕÀV…œˆViœvVœÀ˜œÀyœÕÀ®œÀV…œ“«`œÜ˜
with a side of garlic fries, and you’re all set. on a super-sized burrito. A simple space
Worth trying, too, are the potsticker-topped and a straightforward menu that uses great
garlic noodles. Don’t forget to add some chili ingredients is a winning combination for a
œˆvœÀ̅iˆÀÈ}˜>ÌÕÀiwiÀÞŽˆVŽ° standout taqueria.
www.yummy.ph 82 September 2016
 4
Regine, Marian Rivera, Alden
Richards, Jaclyn Jose,
ŝ    ŝ    
  8

Co-presented by:
#BonggaSaKusina is available in bookstores,
newsstands, and convenience stores for P395
 Yummy

Lessons
INGREDIENT SPOTLIGHT

Ube
Ube, also known as purple
yam, is a starchy, tuberous
root vegetable widely used
in Southeast Asian, South
American, and African
cooking. This bright purple
crop is an essential ingredient
in homegrown desserts like
ginataang halo-halo and
ube halaya. Ube extract is
>Ãœ܈`iÞÕÃi`̜y>ۜÀ Ube Chips
ice cream, milk, and cakes.
The local ingredient is starting Serves 4
to make waves overseas, with Prep Time 15 minutes
chefs experimenting with it to Cooking Time 25 minutes
make doughnuts, ice cream
sandwiches, and cheesecakes. vegetable oil,
to deep-fry
250 grams purple
yam (ube), scrubbed
thoroughly, skin left on
w˜iÃ>Ì]}>ÀˆV«œÜ`iÀ]
or barbecue powder

1 Preheat oil in a large,

deep, heavy-bottomed
pot until temperature
registers 325ºF on a
deep-fry thermometer.
2 Slice ubeˆ˜Ìœ¦|8-inch-
thick pieces using a
mandoline or peeler.
RECIPE, TEXT, AND STYLING: RACHELLE SANTOS.

3 Deep-fry ube slices

in batches until crisp,
about 10 to 15 minutes.
PHOTOGRAPHY: PATRICK MARTIRES.

Transfer to a large, paper

towel-lined bowl. Sprinkle
with salt, garlic powder,
or barbecue powder
while hot; toss to coat.
Serve immediately or cool
completely then transfer
to an airtight container.

www.yummy.ph
85 September 2016
 Make
1 2
crispy
garlic
chips
Sprinkle your
3 4 creations
with these
savory chips
to give
them some
garlicky
goodness
and a
5 6 delightful
crunch.
The key to
making them
crispy is
cooking the
CLEAN garlic slices
low and slow.
SQUID AND
COLLECT PROCEDURE:

Heat ¼ cup
THE INK vegetable oil
in a saucepan
1 Hold the body with one hand and over very low
the tentacles with the other. Gently heat. Add ¼ cup
pull the head and tentacles away coarsely chopped
from the body.
or thinly sliced
2 Remove the clear, silver cartilage
inside the body.
garlic. Cook for
3v`iÈÀi`]ψViœvv̅iy>«Ãœ˜̅i 8 minutes, TEXT AND DEMONSTRATION: RACHELLE SANTOS.

sides of the body. stirring

4 Gently pull the dark, spotted skin frequently, or
away from the body. until golden
5 Slice off the eyes, ink sac, and beak and thoroughly
PHOTOGRAPHY: PATRICK MARTIRES.

(the bony, inedible cartilage located crispy. Drain

at the base of the tentacles). Be on paper towels
careful not to puncture the ink sac. and allow to
6 To collect the ink, use a knife cool. Store in an
to gently pierce the ink sac then
airtight container
õÕiiâi̅iˆ˜Žˆ˜Ìœ>LœÜwi`
with 1 tablespoon water, wine, or any
at room
other cooking liquid. temperature for
up to 2 weeks.

www.yummy.ph 86 September 2016

 LEARN TO...

Make
kesong WHAT TO DO
puti WITH YOUR
KESONG PUTI:

Make fresh cheese-

WHAT YOU NEED
4 cups carabao’s milk
¾ teaspoon rock salt
¼ cup cane vinegar
2 teaspoons lemon juice
double boiler
sterilized stainless-
steel spoon
strainer
cheesecloth
large mixing bowl
PHOTOGRAPHY: MIGUEL NACIANCENO. PICTORIAL DIRECTION: RACHELLE SANTOS. PORTRAIT: BOIZEI MALICDEM.
To get more cheese
from your milk, use
rennet (available
at U.P. Los Baños)
instead of vinegar and
lemon juice. Use 2
teaspoons rennet for
every liter of milk.
continuously with a sterilized
spoon to prevent the mixture
from boiling.
mixture has cooled, pour into
the lined strainer to drain the
liquid (whey) from the mixture;
discard liquid. The curd is ready
to use if you prefer creamy
kesong puti°œÀwÀ“iÀV…iiÃi]
place a clean, heavy object (like
a small plate) on top of the
curds to drain more whey
and-avocado toast
by spreading mashed
avocado on a slice of
toasted bread. Top with
fried bacon. Microwave
a few slices of kesong
puti for 10 seconds, or
until warm and slightly
melted. Place cheese
on top of bacon.
Prepare a local take
on caprese salad by

banana leaves, cut into
12x6-inch pieces and
«>ÃÃi`œÛiÀ>˜œ«i˜y>“i
WHAT TO DO
1 Place milk and salt in a double
boiler over medium-low heat.
Cook for 15 minutes, stirring
2 Remove from heat then add
vinegar and lemon juice. Allow
curds to form, mixing lightly.
Allow to cool and set for
1 hour.
3 Line a strainer with a piece of
cheesecloth, and set strainer
over a mixing bowl. Once
from the mixture.
4 Place curds on a banana
leaf and fold to wrap. Tie with
kitchen twine or a long strip of
banana leaf. Place in a zip-top
bag or covered container, and
store in the refrigerator for up
to 1 week. Makes 1 cup.
arranging slices of
fresh salad tomatoes
and kesong puti on
a platter. Drizzle with
extra virgin olive oil
and balsamic vinegar.
Season with salt and
pepper. Top with fresh
basil leaves.

Make kesong puti

1 2
ABOUT THE
COLUMNIST
A graduate of the Peregrine
School of Cordon Bleu
London, Jun Jun de Guzman
is a popular chef instructor
at the Center for Asian
Culinary Studies. Follow him
œ˜˜ÃÌ>}À>“>ÌJV…iwiˆÃi°
poppers by slicing the
cheese into 1-inch bite-
sized pieces. Dredge
ˆ˜>‡«ÕÀ«œÃiyœÕÀ]
dip in beaten egg,
2 3
and coat in Japanese
breadcrumbs seasoned
with salt, pepper, and
Italian seasoning.
Deep-fry in hot oil until
crisp and golden. Drain
on a wire rack. Serve
with ketchup, aioli, or
marinara sauce.
3 4

www.yummy.ph 87 September 2016

 BUKO PIE
Whip up the classic pie
at home and make it
extra special by using a
rich, buttery crust and a
cheesy streusel topping!

This month, I’m sharing

a buko pie recipe and the
procedure for a really good
ÀDN\SLHFUXVWWKDW\RX
can use for any fruit pie.
7KHVHFUHWVWRWKHÀDN\
texture are using really
cold butter and handling
the dough as lightly and
TXLFNO\DVSRVVLEOHWRDYRLG
RYHUZRUNLQJWKHJOXWHQ
<RXFDQRSWWRFRYHUWKH
WRSRIWKLVWUHDWZLWKWKH
same piecrust dough, just
OLNHLQWUDGLWLRQDObuko pies,
EXW,FKRVHWRFRYHUWKH
WRSZLWKDFKHGGDUFKHHVH
streusel to add saltiness and
DGLIIHUHQWÀDYRUSUR¿OH
7KHFRFRQXW¿OOLQJ
LVYHU\HDV\WRPDNH,W
requires only a handful
of ingredients that are all
UHDGLO\DYDLODEOHLQWKH
VXSHUPDUNHWEXWLW¶VEHVWWR
buy the fruit from a coconut
YHQGRU+H¶OOEHDEOHWRJLYH
you meat that’s best used
for buko pie. The meat can’t
be too soft nor too tough; it
has to be just right—meaty
yet tender.
,OLNHWREDNHP\SLHVLQ
VPDOOVL[LQFKWDUWSDQVEXW
\RXFDQPDNHRQHELJSLH
Makes 3 (6-inch) pies Prep Time 45 minutes Baking Time about 1 hour

PHOTOGRAPHY: ALDWIN ASPILLERA. PICTORIAL DIRECTION:

that’s perfect for sharing.
I hope you enjoy it!
RACHELLE SANTOS. PORTRAIT: BOIZEI MALICDEM.
WHAT YOU NEED

ABOUT THE
COLUMNIST FOR THE CRUST FOR THE FILLING FOR THE
Aileen Anastacio is the chef and ÓVÕ«Ã>‡«ÕÀ«œÃiyœÕÀ 1 (250-gram) can STREUSEL TOPPING
owner of bakeshop-café Goodies 1 teaspoon salt condensed milk ¤VÕ«>‡«ÕÀ«œÃiyœÕÀ
N’ Sweets and of Marmalade ½ cup cold 2 cups fresh ¼ cup sugar
Kitchen where she teaches cooking coconut water ¦|8 teaspoon salt
butter, cubed
lessons. She’s the author of Home-
2 tablespoons ½ cup cornstarch ¼ cup cold
made for the Holidays and Home
Café, a book on desserts and shortening 1 tablespoon butter butter, cubed
Vœvvii°
…iVŽœÕÌ…iÀ>ÌiÃÌw˜`à 4 to 6 tablespoons 4 cups sliced fresh ½ cup shredded
on Instagram at @aileenanastacio. ice-cold water coconut meat cheddar cheese

www.yummy.ph 88 September 2016

 WHAT TO DO

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œÜiÀœÛi˜Ìi“«iÀ>ÌÕÀi̜ ÃiÌœ˜̜«œv>܈ÀiÀ>VŽ°

www.yummy.ph 89 September 2016

 WHIP UP YOUR OWN CRISPS

TERRIFIC HOMEMADE POTATO CHIPS

Slice 3 medium potatoes
(unpeeled) into thin rounds using

TOOL
a mandoline with a straight
blade; place in a bowl. Season
with a generous pinch of salt,
toss to coat, and let them sit for
5 to 10 minutes or until potatoes
have begun to release moisture.
Place potatoes on a clean
kitchen towel; pat dry. Heat
1 inch of vegetable oil in a
deep skillet over medium-high

MANDOLINE heat. Fry potatoes until pale

golden brown, making sure not
Become an expert to overcrowd the pan. Drain on
paper towels. Season with salt
slicer—without the and pepper. Serves 3 to 4.

need for fancy knife TRY CARB-FREE “NOODLES”

EGGPLANT LASAGNA
skills—with the help of Thinly slice 2 medium
this handy tool. eggplants using a mandoline
with a straight blade. Season
liberally with salt and let slices
sit for 5 to 10 minutes, or until
moisture is released. Pat slices
dry with a kitchen towel. Heat
SLICED TO PERFECTION 1 tablespoon olive oil on a
It may not look like much, but skillet over medium-high heat,
the mandoline makes quick then brown slices on both sides.
Set aside to cool. In a medium,
work of slicing ingredients. oven-safe dish, evenly alternate
Whether you need your layers of 1 cup store-bought
vegetables sliced paper-thin or marinara sauce, 200 grams
Italian sausage (crumbled and
want them cut on the diagonal cooked through), ¾ cup grated
with ridges, there’s a mandoline Parmesan cheese, and cooked
blade out there that’s perfectly eggplant, making 4 to 5 layers.
Top with cheese and bake in
suited for the task. The best a 350°F preheated oven for
part? This tool is as affordable 15 to 20 minutes or until cheese
as it is effective! is golden brown. Serves 3 to 4.

UPGRADE YOUR SALADS

LIKE THE PROS CARROT SALAD
You’ll feel like a chef when WITH DRIED FRUIT

PHOTOGRAPHY: DAIRY DARILAG. TEXT, RECIPES, AND STYLING: CHINO L. CRUZ.

Thinly slice 4 medium carrots
using your mandoline. The
lengthwise using a mandoline
results will be consistent, with a straight blade. Make
whether they be thinly sliced the dressing: Whisk ½ cup fresh
carrots or wavy potato chips. orange juice, ½ cup olive oil,
1 tablespoon Dijon mustard,
You don’t need to be an 1 teaspoon salt, and ½
expert to get piles of evenly teaspoon ground black pepper
sliced veggies! ˆ˜>LœÜ՘̈i“ՏÈwi`°
Place sliced carrots, 1 cup
chopped dried cranberries,
ON GUARD and ŽŠ³ cup walnuts (toasted
Take note that the mandoline and chopped) in a bowl. Add
dressing; toss salad to coat. Top
is a sharp object that should with ƂPGN[EJQRRGFFKNN. Serve
be handled with care. When immediately. Serves 3 to 4.
buying one, look for a model
that has a relatively large,
ergonomic hand guard to keep
ޜÕÀw˜}iÀÃÃ>vi°œÀiÝÌÀ>
security, you can wear builders’
gloves to protect your hands
while slicing. Make sure to keep
it away from the kiddos.

www.yummy.ph 90 September 2016

 BACON AND
CHEESE PUTO
Making puto is quick and
easy! Your little ones will
surely have fun making
this local delicacy.

Makes 24 pieces
Prep Time 15 minutes
Cooking Time 25 minutes

{VÕ«Ã>‡«ÕÀ«œÃiyœÕÀ
2 cups sugar
2½ tablespoons
baking powder
PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPE AND FOOD PREPARATION: MICO ANONAS OF THE COOKERY PLACE.

1 cup evaporated milk

1 small egg
½ cup butter, melted
1 cup fried bacon bits
½ cup sliced
cheddar cheese
PICTORIAL DIRECTION: RACHELLE SANTOS. DEMONSTRATION BY: JADEN SAMANTHA SEE.

1 Preheat a steamer.
2-ˆvÌ̜}i̅iÀyœÕÀ]ÃÕ}>À]
and baking powder.
3 Mix milk, egg, butter,
and 2½ cups water in a
large bowl.
4Ƃ``yœÕÀ“ˆÝÌÕÀi̜
wet ingredients and whisk
until smooth.
5 Mix bacon into batter,
reserving ¼ cup for topping.
6 Pour batter into a regular
“Õvw˜«>˜œÀˆ˜`ˆÛˆ`Õ>
molds until two-thirds full.
7 Place cheese slices and
reserved bacon bits on top. 4 5 7
8 Steam for 20 minutes or
until set.

www.yummy.ph 91 September 2016

 LECHON KAWALI
Serve golden, crunchy-skinned pork chunks and get ready
for some oohs and aahs! Don't forget to serve it with any of
our four sauces.

Food director Rachelle Santos

shares ways to gussy up old favorites

1 Place pork belly, rock salt,

black peppercorns, and bay
leaves in a large stockpot.
Fill with water until pork is
completely submerged. Bring
to a boil. Lower heat and cover
pot partially. Simmer for about
1 hour or until fork-tender.
Reserve 1 to 2 cups pork broth
to make the sauce.
2 Transfer meat to a wire rack;

RACHELLE SANTOS. HAIR AND MAKEUP: VIDA NON JAUCIAN.

PHOTOGRAPHY: PATRICK MARTIRES. RECIPES AND STYLING:
let it sit until completely dry.
Wrap meat in plastic wrap and
freeze overnight.
3 Heat vegetable oil in a deep,
heavy-bottomed pot. Deep-
fry frozen pork for 10 minutes.
Remove from pan, pat dry, and
let it sit on a wire rack for 1 hour.
1 kilo whole pork belly 4 Deep-fry pork again in
1 1 tablespoon rock salt
2 teaspoons
preheated oil. Sprinkle skin with
ice-cold water and let it crackle.
black peppercorns Fry for about 5 to 8 minutes or
Make lechon 2 bay leaves until golden brown and crispy.
vegetable oil, 5 Chop into 2-inch pieces. Place
kawali to deep-fry on top of any of the sauces (see
next page). Serve immediately.

www.yummy.ph 92 September 2016


2
Add
some
sauce
Adobo
Vinegar Soy sauce
Black Bay leaves
peppercorns
Garlic
Boil ¼ cup cane or coconut
vinegar, 2 tablespoons soy
sauce, 1 tablespoon black
peppercorns, 2 bay leaves,
1 head garlic (cloves separated
and crushed), and 1 cup
reserved pork broth in a
saucepan. Do not stir. Lower
heat and simmer for 12 to
15 minutes or until sauce has
reduced by a third. For a thicker
sauce, add 1½ tablespoons
cornstarch dissolved in
1 tablespoon water; whisk until
thickened. Discard bay leaves.
Place on a platter and top with
lechon kawali. Sprinkle with
crispy garlic chips, if desired.
Binagoongan
Red Native
onions tomatoes
Garlic Bagoong
alamang
Brown Eggplant
sugar
Sauté 1 cup chopped red
onions in 2 tablespoons
vegetable oil in a wok until
tender, about 8 minutes. Add
¾ cup chopped native
tomatoes and 2 teaspoons
minced garlic; cook until
tomatoes are soft, about
6 minutes. Add 3 tablespoons
bagoong alamang; mix well.
Add 1 cup reserved pork broth;
bring to a boil. Lower heat
and simmer. Season with
2 tablespoons brown sugar and
freshly ground black pepper.
Cook until sauce thickens slightly,
about 8 to 10 minutes. Place
sauce on a serving plate.
Top with lechon kawali and
2 eggplants (sliced into 3-inch
pieces and blanched).
Humba
Red
onions
Garlic
Pineapple Soy sauce
juice
Brown Star anise
sugar
Salted black Bay leaves
beans (tausi)
Vinegar Dried banana
blossoms
Sauté ½ cup chopped red onions
beans (sitaw)
in 1½ tablespoons vegetable
oil in a wok until translucent.
Add 2 teaspoons minced garlic;
sauté until fragrant. Add 1 cup
reserved pork broth, ½ cup
canned pineapple juice,
¼ cup soy sauce, ¼ cup brown
sugar, 3 pieces star anise,
2 tablespoons canned salted
black beans (tausi), and 2 bay
leaves. Bring to a boil then
simmer for 8 to 10 minutes.
Add 2 tablespoons vinegar and
•Š³ cup dried banana blossoms
(rinsed in water). Allow vinegar’s
acidity to evaporate; 5 to
8 minutes. For a thicker sauce,
add 1½ tablespoons cornstarch
dissolved in 1 tablespoon water;
whisk until thickened. Discard bay
leaves and star anise. Place on a
platter and top with lechon kawali.
Kare-kare
Red Garlic
onions
Roasted Peanut
peanuts butter
Bagoong Pechay
alamang
Yard-long Eggplant
Sauté ½ cup chopped red
onions in 1½ tablespoons
vegetable or annatto oil until
translucent. Add 2 teaspoons
minced garlic; sauté until
fragrant. Add 2 cups reserved
pork broth, ˜EWRƂPGN[
crushed roasted peanuts,
and 3 heaping tablespoons
creamy peanut butter; mix
well. Season with ½ tablespoon
bagoong alamang, salt,
and freshly ground black
pepper. Boil then lower heat
and simmer for 5 to 8 minutes.
Add 1½ tablespoons ground
toasted rice to thicken sauce.
Adjust seasoning. Top with
lechon kawali, 6 pechay
leaves (blanched), 3 yard-long
beans (cut into 2-inch lengths,
blanched), and 2 medium
eggplant (cut into 3-inch
lengths, blanched).
 Kropek
krunch
PICK YOUR It might seem a little odd, but

PULUTAN crunchy, slightly salty kropek

chips go unbelievably well
with tart, spicy dips.
Need a snack to go If you’re feeling adventurous,
with that beer? Try try serving your kropek with
tomato ketchup seasoned
any of these quick with freshly cracked
Editorial assistant Chino L. Cruz inspires recipes for a twist on black pepper.
you to turn staples into creative dishes some old classics.

Love for leftovers

1 Turn leftover liempo into a sizzling

take on the all-time favorite
bar chow: sisig! Take pork belly (grilled
is best), chop it up into small pieces,
>˜`̜ÃÃ܈̅V>˜iۈ˜i}>À]w˜iÞ
chopped chilies, chopped red onions,
liver spread, salt, and pepper. Serve it
on a hot cast-iron pan for added effect.

Sweet and salty

2 Take regular peanuts and give

̅i“>LœœÃÌœvy>ۜÀLÞ“>Žˆ˜}
your very own sticky, sweet, and spicy mix.
Take a pack of honey-roasted peanuts
and toss them in salt, sweet paprika, black
pepper, and ground cinnamon for an
addictive snack.

Take a dip!

3 Give store-bought pork barbecue a

little makeover by serving a custom
dip to go with it. To make a vibrant sauce,
simply take a garlicky Asian hot sauce like Crazy for kinilaw Salt of the earth
Sriracha and add some Worcestershire
6 vvÀiÅwňÃޜÕÀ̅ˆ˜}]ÌÀÞ
8 If good old-fashioned chicharon is

PHOTOGRAPHY: PATRICK MARTIRES. TEXT AND STYLING: CHINO L. CRUZ.

sauce, brown sugar, and a grating of putting together your own plate getting a bit boring, why not spice
ginger. Easy!
Pigging out
4 Tokwa’t baboy is a classic for a
reason, so why bother messing
with what works? Head to Yummy.ph and
check out the short-but-sweet video on
how to make this bar-snack favorite.
Super squid
5 The secret to crispy calamari is
in the batter. Dip prepped and
cleaned squid rings in a mix of cold soda
Ü>ÌiÀ]ۜ`Ž>]VœÀ˜ÃÌ>ÀV…]>‡«ÕÀ«œÃiyœÕÀ]
and a handful of ice cubes. The alcohol
helps to keep gluten from forming, making
for a crisp batter, while soda water helps
give it a light texture.
of kinilawtˆViܓivÀiÅ]wÀ“‡yiÅi`
wÅ­Ì՘>>˜`tanigue work well). Toss it
together with a mix of coconut vinegar,
salt, pepper, calamansi juice, sugar, green
chilies (and even a touch of hot sauce),
then let it sit for a few minutes. That’s it!
Belly, belly good
7 The only thing that stands in the
way between you and amazing
grilled liempo is a delicious marinade! All
you need to do to take your pork belly
game to another level is combine cane
vinegar, a splash of anisado, sliced siling
labuyo, patis, sliced ginger, garlic, onions,
and a good pinch of freshly ground
black pepper, and let the meat sit in the
marinade for a few hours.
www.yummy.ph 94 September 2016
things up with your very own seasoning?
Take your favorite chicharon (we like light
and crispy chicharon bilog), and season
it with a mix of smoked paprika, garlic
powder, white pepper, dried marjoram,
and a pinch of sugar. Chicharon will never
be the same again.
9
Roll with it
If you love cheese sticks and
pimiento cheese spread, then
you’re going to love this super savory
snack. All you need to do is take strips of
cheddar cheese, pair them with roasted
pimiento slices, roll them all up in lumpia
wrappers, then deep-fry until they’re
golden brown and the cheese in the
center is nice and gooey!
 index
This Month’s Recipes by Category

Salads and Vegetables 65 Morcon 50 Seafood Aligue Fried Rice

90 Carrot Salad with Dried Fruit 61 Pancit Molo with Aligue 50 Squid Ink Pancit Bihon
90 Eggplant Lasagna 49 Sizzling Beef Tadyang with
67 Fresh Lumpia Sampalok Gravy Savory Snacks
69 Laing with Crispy Shrimp 36 Steak with Ponzu and 91 Bacon and Cheese Puto
32 Sisig Salad Miso Butter Corn 90 Homemade Potato Chips Sauces and Dips
30 Smoky Ginataang Gulay 43 Tinutungan na Manok 85 Ube Chips 93 Adobo Sauce
52 Stir-fried Vegetables with 14 Avocado and Balsamic Salsa
Tinapa Flakes Fish and Seafood Desserts and 93 Binagoongan Sauce
54 Bangus Belly Breakfast Plate Sweet Snacks 14 Garlic and Chili-
Meat and Poultry 26 Crab Tortang Talong 63 Brazo de Mercedes infused Vinegar
33 Beef, Corn, and Green 44 Fish Cocido 88 Buko Pie 93 Humba Sauce
Bean Stir-fry 61 Halaan at Tahong sa Gata 62 Cathedral Window 93 Kare-kare Sauce
68 Bistek Filipino Rice 60 Sinigang na Salmon 62 Cheese Mamon 14 Quick Pickled Red Onions
34 Black Pepper Beef and 35 Tea-glazed Salmon with 63 Coconut Macaroons and Jalapeños
Chili Lemon Noodles Zucchini Salad 10 Cookies and Cream Polvoron
60 Bulalo with Lemongrass 66 Ginataang Halo-halo Others
61 Chicken Binakol Noodles and Rice 55 Kapeng Barako Leche Flan 86 Crispy Garlic Chips
13 Chili-Soy Chicken Wings 68 Bistek Filipino Rice 44 Nilupak with Pili 11 Guava Bora Bora
51 Garlicky Pork and Chicken 34 Black Pepper Beef and 10 Pastillas de Matcha 87 Kesong Puti
Adobo sa Atsuete Chili Lemon Noodles 10 Salted Caramel Yema
92 Lechon Kawali 60 Lechon Kawali Batchoy 65 Strawberry Taho
53 Lechon Manok with 38 Mushroom, Leek, and 9 Ube Bibingka
-ˆÃˆ}‡,ˆVi-ÌÕvw˜} Chicken Pasta 28 Ultimate Filipino Brownie
42 Pancit Bato

directory
Your guide to the shopping and dining establishments featured in this issue

Supermarkets Restaurants Others The Cookery Place

Metro Supermarket
For a list of all branches,
see www.metro.com.ph.
Robinsons Supermarket
For a list of all branches,
see www.robinsons-supermarket.
com.ph.
SM Supermarket
For a list of all branches,
see www.smsupermarket.com.
The Landmark
For a list of all branches,
see www.landmark.com.ph.
Flame
Discovery Primea, 6749 Ayala
Avenue, Makati City (tel. no.:
955-8888)
Fowlbread
Building 3, Bonifacio High Street,
Bonifacio Global City, Taguig City
(tel. no.: 799-2571)
Lagrima
G/F BSA Mansion, 108 Benavidez
Street, Legazpi Village,
Makati City
Crate & Barrel
4/F Mega Fashion Hall,
SM Megamall, EDSA corner Julia
Vargas Avenue, Mandaluyong
City (tel. no.: 942-0761);
G/F Annex Building, SM Makati,
Ayala Center, Makati City (tel. no.:
834-2780); www.facebook.com/
CrateandBarrelPhilippines
Fabric Bar by Weaves of Asia
3/F Greenbelt 5, Legazpi Street,
Makati City (tel. no.: 501-3164)
National Book Store
For a list of all branches, see
www.nationalbookstore.com.ph.
Unit 2G&H Kensington Place
Condominium, 1st Avenue corner
29th Street, Bonifacio Global City,
Taguig City (tel. no.: 822-7068);
www.thecookeryplace.com
Studio Dimensione
28th Street corner 7th Street,
One Parkade Building, Bonifacio
Global City, Taguig City (tel. no.:
736-3728); www.facebook.com/
dimensioneph/
West Elm
G/F Estancia Mall, Capitol
Commons, Meralco Avenue,
Pasig City (mobile no.:
0917-5795326); www.facebook.
com/westelmPH

www.yummy.ph 95 September 2016

Super Tuyo
THE PERSON:
Gilberto Tongo, Jr.
THE PRODUCT:
Bottled and packed tuyo
ˆ˜Û>ÀˆœÕÃy>ۜÀÃ
To order SUPER TUYO, log
on to www.supertuyo.ph.
For a list of resellers, call
tel. no. 800-5332 or
mobile no. 0925-6568896.
HIS STORY: There’s a part in the movie How
to be Yours܅iÀi>v>“ˆˆ>ÀŜÜLˆâwÝÌÕÀi
makes an appearance right there with Gerald
Anderson and Bea Alonzo: Super Tuyo, with its
colorful logo showing up on the shelves of the
supermarket where the scene is set.
That cameo is there thanks to the movie’s
assistant director, Gilberto “GBert” Tongo, Jr.,
who is also the driving force behind the growing
Super Tuyo lineup. The brand’s website is full of
testimonials from celebrities and other showbiz
folk, from director Olive Lamasan and actress
Ƃ˜}iœVȘ­Ü…œVœÕ˜Ì>“œ˜}…ˆÃwÀÃÌLˆ}
customers), to Kris Aquino and Vice Ganda.
The lowly tuyo has come a long way from
when GBert’s dad, Gilberto Tongo, Sr., used to
make bottled tuyopÃi>ܘi`>˜`y>Ži`]Ài>`Þ
for eating—for homesick friends and family
away in the United Arab Emirates, who couldn’t
vÀÞÕ«̅iˆÀœÜ˜`Àˆi`wÅLiV>ÕÃiœvˆÌÃÃÌÀœ˜}
smell. “This is really his recipe!” says GBert,
who goes on to say, “My dad was a seaman-
cook for almost three decades, and my mom
is from Via Mare catering, so you can say we’re
really a family of food enthusiasts. Even my
brother is now a cook aboard ships.”
/…œÕ}…]>ÌwÀÃÌ] iÀÌ`ˆ`˜½ÌÃii“ˆŽi…i
was going to follow his family into the food
www.yummy.ph 96 September 2016
business, the business followed him. When he
was starting out as a production associate, he
served a bowl of chili-garlic tuyo to his bosses
at Star Cinema, “and after they tasted it, order
na sila! So every time I go to work, I would bring
microwaveable containers for orders of tuyo.”
The big break came when direk Olive decided
to give Super Tuyo as part of her Christmas
giveaways. Word spread, and now the ST logo
is familiar to many customers in the industry.
GBert “acquired” the business from his dad
in 2012, investing just P20,000 to bottle the
product and release it in three variants (Original,
Famous Spicy, and Sweet Spicy). He joined
bazaars, put up a website, redesigned the logo,
and went full-throttle with Super Tuyo. It paid
off, and GBert now has a couple of regular
employees and hires a few part-time workers to
help out during the peak season. The product
range has grown, and customers can now
PHOTOGRAPHY: DAIRY DARILAG. STYLING: IDGE MENDIOLA.
V…œœÃiLiÌÜii˜wiÌ>˜`y>ŽiÃ]>“œ˜}>
range of sizes, and from a variety of spiciness
levels. This month, GBert will relaunch the
Super Tuyo Friends line, featuring other types
of seafood.
GBert takes orders online, and ships
nationwide and through a number of individual
dealers and outlets. And of course, he still
hasn’t lost his original market: Super Tuyo
also comes in smaller plastic packs, ready
for transporting abroad to homesick Pinoys.
“My main market is still the overseas Filipino
population. They message me on Facebook to
ask, ‘Kailan mo ba dadalhin ‘yan dito?”
 ORIGINAL SINCE 1948

Gourmet
Everyday
With Ideal Gourmet Rigatoni
you can turn simple recipes to RIGATONI A LA PAELLA
gourmet anytime, anyday. Recipe by Chef Dan Basilio
Preparation Time: 1 Hour
Cooking Time: 30 minutes
Serves 4

INGREDIENTS
200 grams IDEAL Gourmet Rigatoni
8 cups chicken stock
2 pieces chorizo, sliced
2 tablespoons olive oil
ò cup white onions, minced
1 piece large tomato, blanched, peeled,
seeded and mashed
3 tablespoons green bell pepper, sliced thinly
A pinch of saffron
2 teaspoons garlic, minced
Pinch of thyme
1 tablespoon tomato paste
4 pieces clams
4 pieces mussels
6 pieces shrimps, shelled with tail intact
2 pieces squid, ink and skin removed
ñcup cooking white wine
Ǭcup green peas
Salt and Pepper to taste
1 tablespoon butter

FOR GARNISH
1 piece soft shell crab, fried
2 pieces lemon wedges
1 piece medium boiled egg, sliced
2 tablespoons extra virgin olive oil

TO COOK
Cook pasta in chicken stock until al dente.
Drain but set aside ò cup of the pasta water
for later use. In a sauté pan, render the chorizo
in olive oil. Add in onions, tomato, bell pepper,
saffron, garlic and thyme. Add  tomato paste,
and sauté for 3 minutes. Add oil as needed.
Mix in seafood and sauté until cooked.
Remove just the seafood. Set aside. Add
pasta to the mixture and deglaze with white
wine. Pour the reserved pasta water and
reduce to half. Mix in the seafood with green
peas and season with salt and pepper. Before
ourm et plating, add butter and stir. Garnish with soft
Sim ple statos G
F rom ing Ita lia n Pa
to M ak e
No w shell crab, sliced boiled egg, lemon wedges
50Am az and drizzle with extra virgin olive oil on top.

This and other amazing

pasta recipes are in this book!
Grab a copy now
at National Bookstore!