appetite - april 2016

your guide to a delicious lifeyour guide to a delicious life

GET SET AND

CHILL!Throw a

spa-and-tea party at home

BUILD A BETTER

BBQAmp up the

flavor of your grills and roasts

Cook thisLobster Sinigang, p.79

SIX ARTISANAL ICE CREAM STORES WHERE YOU CAN BEAT THE HEAT, p.70 April 2016 P125 www.watchappetite.ph

Summer Everyday

Dry-rubbed Roasted Babyback Ribs, Pork Shoulder Tacos, Potato Chip Crusted Chicken, Summer Seafood Ceviche, Chocolate Orange Bread Pudding, and more!

PLUS! Lobster Mac n’ Cheese, Lobster Rolls,

and more

PINOYLOBSTERS

101Everything you need to

know

INTRODUCTION

Editor’s Note

Team Picks

Toolkit

The Feed

---------------------------------------------

RECIPES

AppeteaseImpress the kids on your next outing with these delectable picnic dishes

Kitchen ClassicsLearn how to use everyday ingredients in new ways. Potato chips as a crust for roasted chicken? Yes please!

HomecookingPrep the grill for these sizzling new recipes

PHOTOGRAPHED BY JOHN OCAMPO OF STUDIO 100

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Home ProjectsThe French have it easy with these fun-to-do crêpe dishes

HerbivoreTurn up the heat with these chili-infused dishes

LunchboxThis Asian-inspired baon treat is meant for sharing

ThirstyRefresh yourself with these fruity beer brews

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PEOPLE

Market MommaGive your lettuce a bit of char for a leveled up summer salad

The Healthy PlateShow the avocado some love with these indulgent but healthy dishes

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28HOME

PROJECTS

34LUNCHBOX

35THIRSTY Banana Hazelnut Crêpe Cake

Chicken Lettuce Wraps in Crispy Wonton Cups

Pineapple Mango Beer Slushie and 4 Seasons Beer

Lobster Sinigang

79COVER

16APPETEASEPork Shoulder Tacos

20KITCHEN

CLASSICS

Potato Chip Crusted Chicken

Menu• A P R I L 2 0 1 6 •

Recipe 911

These spicy fish tacos are

the perfect potluck dish for

a beach party!

Jr. Chef

The refreshing watermelon gets

a grilled treatment

Homecook Online

These soba recipes are light

and refreshing—just the thing

to cool you off on hot summer

days

The Suite Life

Pack these portable meals on

your next road trip

Just Desserts

Beat the heat with these two

frozen desserts

Foodbeat

Two up and coming

entrepreneurs you need to

know about now

Culinary History

Discover the colorful history

behind Pasig’s oldest barbecue

joint, Three Sisters’

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DINING

Restaurant Features

We travel in and out of town

to look for the best new

restaurants to take your family

and loved ones to this summer

Resto 6

Tired of the usual ice cream

flavors? Zig tries out six

artisanal ice cream stores

around the metro

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HEART AND HOME

The Bite

The story behind The

Clubhouse Sandwich

Special Features

Whether you’re planning to fire

up your grill for hearty, meaty

barbecues or excited for this

season’s freshest seafood catch,

we’ve got you covered

Entertaining

Gather your girlfriends for a

relaxing tea-and-spa party

Travel

We visit Iloilo for their famous

Dinagyang festival—and their

good eats!

I Have an Appetite

We chat with Our Awesome

Planet blogger Anton Diaz on

what gets his appetite going

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FINALE

A-LIST

EATLIST

RECIPE BOX

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54CULINARY

HISTORY

60DINING

74SPECIAL FEATURE

86ENTERTAINING

Three Sisters’ Barbecue Tāza’s Beef

Stroganoff

Steamed Lobster with

Vanilla Butter Sauce

is published monthly by the One Mega Group (OMG): 18/F Strata 100 Bldg., F. Ortigas Jr. Road, Ortigas Center, 1605 Pasig, Metro Manila, Philippines. P.O. Box 12762, Ortigas Center, 1652 Pasig. Tel. Nos. Trunkline (02) 631-2859; Advertising (02) 635-2883; Fax (02) 631-2862. Website watchappetite.ph. [email protected]. Unsolicited manuscripts and photographs must be accompanied by a self-addressed stamped envelope. While every reasonable care will be taken by the editors, no responsibility is assumed for the return of unsolicited material. Opinions expressed in this magazine are solely those of the writers and not necessarily endorsed by OMG. Reproduction of photos and articles in full or part is prohibited, unless permission is secured from the editors.

We’d love to hear from you! Write

to us!

Send your comments, suggestions, or your recipe requests to [email protected]. Visit our website: watchappetite.ph. Find us on Facebook: facebook.com/appetitemag. Follow us on Instagram instagram.com/appetitemag.

NINA DAZA-PUYATEditor-in-Chief

ANGELI DE RIVERA Deputy Managing EditorJANELLE AÑO Associate Editor

YLLAINE SABENECIO Editorial Assistant

ARTREGINE PAOLA VELILLA Graphic Designer

ALLEN DE GUZMAN Final Artist

COLUMNISTS Idda Aguilar, Chef Barni Alejandro-Rennebeck, Celine Clemente-Lichauco, Atty. Gaby Concepcion, Chef Carlo Estagle, Ann Kuy,

Chef Patty Loanzon, Zig Naguiat, Chef Trisha Ocampo, Chef David and Sofia Pardo de Ayala, Marie Villanueva-Pascual

CHEFSClaudette Cuares, Jo-an Raagas, Martin Yambao

CONTRIBUTORS Paul Catiang, Roddy Abaya, Marichu Hizon, Martin Tioseco,

Dolly Dy Zulueta

PHOTOGRAPHERSKrizia Cruz, Floyd Jhocson, Reau Gutierrez, Ron Mendoza,

John Ocampo, Yukie Sarto, Rafael Zulueta

WATCHAPPETITE.PHJENNO CONTRERAS

Multimedia Editor

SPECIAL PROJECTSKENNETH RIVERA Art Director

FRANCESCA PANGILINAN, STEPHANIE PUYOD CopywritersMIA CATEDRILLA, EJ KAMPITAN, AERISH STA. ANA

Graphic ArtistsHONEY BAGSIC Coordinator

LYNN NIDUAZA Makeup Artist

SUKI SALVADOR AVP - Creatives & Production

PATRICK KASINGSING Group Art Director

ERICA LUNA Editorial Admin Associate

MAITE TAMPARONG-UY Group Publisher

EXECUTIVE VICE PRESIDENTArchie Carrasco

OPERATIONSResearch & Financial Analyst SOPHIE MENORAdmin Associate - Sales & MarketingANGELA JACOB

SALES Advertising and PR DirectorRYAN ROS CALMANTEAdvertising Sales Manager CARMELLI DAETSenior Sales Supervisor JAMES LEONARD CRUZKEY ACCOUNTSKey Account Executives BIANCA BERNARDO, MAUREEN ALEXIS BUSTO, ARVIE DIZONDIRECT ACCOUNTSSales and Marketing Supervisor for Fashion and Lifestyle Direct GroupKATHLEEN AMANTESenior Direct Account ExecutiveCHATTIE SALUDODirect Account Executives FAYE ABUYO, COLLEEN ATIENZA, MIKE CABBO, FENELLE VICTORIASALES SUPPORTAdvertising Traffic Manager EM ELADIAAdvertising Traffic AssociatesEUNIZEL CARBONELL, CARLA MAE JUNIO, ZHANE MONTEROLA

MARKETING COMMUNICATIONSMarketing Director and Group Publisher MAITE TAMPARONG-UYMarketing Communications ManagerDENISE PANTANOAd & Promo AssociatesHOWELL FUERTES, MARVIN MANCERA, KELSEY POLICARPIOPublic Relations Associate ANGELA JACOB INTERNAL EVENTSCopywriter AJ DE LAS ALASMultimedia Artist JEROME BALUYOTEvents Associate ARRIANE SANCHEZ

DIGITAL MEDIADigital Content Manager ANNE BERNISCASenior Web Developer YASMIN OPLADOWeb Developer PAULA MENDOZAContent Writer – Special ProjectsNICOLE RIVERAMultimedia Artist - Special ProjectsMARK LOPEZ

PRODUCTIONProduction Supervisor ALLEN DE GUZMANFinal Artist GEOFFREY JULIANProduction Traffic Associate HONEY BAGSICQuality Control Associate RODEL TUTORQuality Control Assistant MC MONTEALEGRE

TV 100TV Head MICHAEL CARANDANGTV Sales & Marketing ManagerJACOB BENEDICTOVideo Editors JASPER BERMEJO, MARK LEGASTETV Coordinator ARJIE MENDOZA

STUDIO 100Head Photographer ED SIMONPhotographers MARK JACOB, FLOYD JHOCSON, RON MENDOZA,

JOHN DARYL OCAMPO, YUKIE SARTOVideographer IAN VILLARUZOIC for Studio 100 Rental LYNN NIDUAZATechnical Custodian JR RAMIREZ

CIRCULATIONCirculation Manager PIERO TALAGTrade Marketing AssociatesFRANCIS LAMOSTE, ABIGAILE PAULINOKey Accounts Executive ARNOLD ABOGADA, LECIE NON, NAPOLEON ROPEROGA, DARLITO TAGLAY JR.

RETAIL 100 OIC LYNN NIDUAZAStore Associate KAYE SANTOS

OFFICE OF THE CEOSenior Executive Assistant AVY LAGARTOInternal Audit ManagerIMELDA LIM

HUMAN RESOURCESHR Manager LEECA AUSTRIAHR Associate - RecruitmentRYANA PANLILIOHR Associate – Timekeeping & Employee Relations MARBY ESLABRAPayroll Executive KAMELLA MANLULU

FINANCESenior Finance ManagerJONAH VACIOAccounting ManagerALMA ALARCONSenior Accounting Assistant – TreasuryMAILEEN CAPILITANOIC Purchasing AVY LAGARTOBilling Associate CECILIA TEMPLOAccounting Analyst WINTER MONEDOAccounting Assistants CHARKAE CATINDIG, KRISTABELLE PERALTACredit & Collection Supervisor NAININE BUENAOBRACredit & Collection AssistantsMARIVIC BALTAZAR, CHRISTINE CASTILLO, EMMAN FULLONCirculation Sales Analyst ELIZABETH ESALACollector ASIDELIO ALCANTARA

ADMINISTRATIONAdmin Assistants PAULA BALDOZ, MELDIE DIENTE, JOY FLAVIANOReceptionist AIZA TIONGSON

LOGISTICSLogistics Manager ARLENE BUENVIAJELogistics Assistant MARIEL MORENOWarehouse Assistant ERWIN NICOLASWarehousemen JOHN ARGONZA, HENRY TAPIT

LIBRARY & INFORMATIONOIC LEECA AUSTRIALibrary & Information OfficerLEANNE TINGSONLibrary Assistant JENNIFER SUELA

INFORMATION TECHNOLOGYSoftware Programmer KEVIN SAMANIEGO

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ONE MEGA GROUP

Founder & CEOSARI V. YAP

Founding Creative DirectorLORRAINE BELMONTE

ChairmanJ. TIU

THIS SUMMER, I’M ASKING YOU TO PLAY WITH YOUR FOOD. With a potent mix of daring and imagination, I urge you to think outside the box (or pot) and make that bold move to cook certain ingredients in a different way, present a dish in an unexpected manner, or to try a recipe you’ve never done before.

While we all know that flavor is the most important component to enjoying a dish, let us also remember that the texture and temperature of food also contribute greatly to the overall sensation and satisfaction level once that bite of food explodes in your mouth.

Fire and Ice. Surf and Turf. Sweet and Savory. These are the resounding themes

that we proudly present to you in our April 2016 issue. Our columnists came up with dishes that can be enjoyed hot or cold, or dishes that combine two temperatures in one bite. Homecook Online’s Marie gives us a classic chewy soba that’s so versatile it can be enjoyed hot or cold. Market Momma's Atty. Gaby shares a simple salad and dressing recipe that requires giving the chilled Romaine lettuce a quick char on the grill. The Suite Life’s recipes are all about transportability: a cold soup in a bottle, and a comforting meat and potato pie in a jar.

Wanting a change from the usual, Homecooking’s Celine makes a pesto out of cilantro instead of basil, and the result is familiar yet fun and fresh. Our guest Appeteaser Roddy Abaya shares his recipe for a spicy-smoky pulled pork that’s awesome with tacos, and equally delicious with rice! For Lunchbox, the Chinese-American favorite Chicken Lettuce Wrap gets a touch of crunch with a crispy fried wonton cup.

Now what is summer without tropical fruits? We love them fresh, of course, but why not cook with them instead? Jr. Chef Sofia delights us with her Grilled Watermelon Salad while The Healthy Plate’s Barni delivers two good-for-you avocado recipes. In Entertaining, we pair

melon and honeydew balls with prosciutto, fresh basil, and mozzarella—but go ahead and use kesong puti if you want!

Our Special Features are packed with surf and turf ideas on spiny lobsters and meaty barbecues. Guest contributor Chef Jo-an Raagas of Smokin’ Pig reveals her secrets to building a better barbecue, while Lobster House Manila’s Digs Ramos introduces us to the varieties of lobsters available in our beautiful country. It was definitely an “aha” moment for us when we decided to simmer those crustaceans in a kamias-charged sinigang broth. Why ever not? Meanwhile, Resto 6’s Zig Naguiat found an adventurous ice cream flavor in Sebastian’s Champorado at Dilis. Again, why not? Ask yourself that the next time you want to try something new and exciting in the kitchen!

Thank you for inviting me into your kitchen!

Follow me and the Appetite team on Instagram @ninadp8 and @appetitemag

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Nina Daza-PuyatEditor in chief

Nina Daza-PuyatEditor in chief

It's Playtime!

From left:Siblings Celina and Alex Le Neindre of Project Hearth horsing around during the shoot; Our Awesome Planet blogger Anton Diaz enjoys a few sticks of isaw; Yllaine tries her hand at rolling tortillas

E D I T O R ' S N O T E

WatchAppetite.ph | April 20168

What's your favorite sandwich?

Q U E S T I O N O F T H E M O N T H

While I do love my pho, I also crave well-made bahn mi once in awhile after I got to taste the real deal in Ho Chi Minh. Bon Bahn Mi’s Traditional Banhmi (P99) is as authentic as it gets with every component homemade by the Vietnamese couple that runs this modest sandwich operation. The baguette is light and crispy, yet it’s hefty enough to hold the three kinds of ham, pâté, and pickled vegetables, finished with a drizzle of their secret dressing. Every satisfying bite has a punch of flavor and texture that is best washed down by their Vietnamese Artichoke iced tea (P65). - Nina

BOH BANH MI. 8390 MAYAPIS STREET, SAN ANTONIO VILLAGE, MAKATI

I eat healthy sometimes. But I would never turn down a "healthily" rich grilled cheese sandwich, especially when it's wrapped with one of the tastiest things that ever graced my mouth—bacon. If I could eat the Bypass Burger's Baconlesterol (P98) every day, I would. - Jenno

BYPASS BURGER, BF HOMES, AGUIRRE, PARANAQUE

I am not a sandwich or a burger person so I don't really crave for those dishes. But when I discovered the L.E.S. Addiction (P490) a crazy bagel sandwich from L.E.S. Bagels I was instantly hooked. Imagine a crosscut pumpernickel bagel slathered with a thick cloud of scallion cream cheese then packed with smoked salmon, fresh tomato slices, lox, and capers. I prefer the pickled red onions on the side though.- Angeli

L.E.S. BAGELS. PODIUM MALL, ORTIGAS CENTER, PASIG CITY AND TUSCANY, UPPER MCKINLEY HILL, TAGUIG CITY

Borough’s Grilled Cheese and Tomato Soup (P280) is an upgraded and better version of my childhood comfort food: store-bought cheese spread in between two white bread slices. Imagine a gooey and cheesy center sandwiched between two crunchy-on-the-outside but chewy-on-the-inside brioche bread slices. Don’t forget to dip the sandwich in the tomato soup! The tartness of the tomato balances the salty and creamy taste of the sandwich. - Yllaine

BOROUGH. G/F THE PODIUM, ADB AVENUE, ORTIGAS CENTER, ORTIGAS, MANDALUYONG CITY

Mr. Graham's Cebuano sandwich (P290) is hands-down one of the best sandwiches I've tried. They gave the classic cubano a Pinoy twist by using Cebu-style lechon and pickled mangoes instead of just roast pork. It's made even more deadly with chicharon served on the side.

- Regine

MR. GRAHAM. 51 SCT. RALLOS ST., LAGING HANDA, QUEZON CITY, (0915) 812-2662

I’m kind of obsessed with corned beef, so much so that I can actually finish a whole can by myself in one sitting. It makes sense that my favorite sandwich would be a classic Reuben (P450), and Mr. Delicious’ version doesn’t disappoint! It comes with generous portions of chunky homemade corned beef. An order is good for two hungry people. I love their tangy sauerkraut too! -Janelle

MR. DELICIOUS. HOLE IN THE WALL, FOURTH FLOOR, CENTURY CITY MALL, KALAYAAN AVENUE, POBLACION, MAKATI CITY. TEL. NO. (02) 403-8080

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White and red tea bowls (P150)

White salad plates (P725/ea)

Turquoise and clay-colored sauce

containers (P200/ea)

White sauce spoons (P60/ea)

Floating blue platter (P1800)

Starfish and shell-shaped incense

holders (P35/ea)

Lilac soup bowl (P550)

Blue dessert bowl (P350)

Blue salad plate (P725)

Textured white and blue bowl (P1500)

Jigsaw blue and white tray (P500/2 pcs)

Blue and white sauce spoons (P80/ea)

Light blue sauce bowls (P200/ea)

Teal dessert bowl (P350)

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By the Sea

These ocean-inspired finds will be a

big hit at your next beach cookout

Photographed by Ron Mendoza of Studio 100

Art direction by Regine Paola Velilla

All items from Cornerstone Pottery Farm

Sittings editors Janelle Año and Yllaine Sabenecio

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CORNERSTONE POTTERY FARM IS LOCATED AT BALUBAD 1ST RD, SILANG, CAVITE. FOR MORE INFORMATION, VISIT WWW.FACEBOOK.COM/CORNERSTONEPOTTERYFARM OR CONTACT (0919) 238-5535.

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T O O L K I T


For the first time ever, the World

Street Food Congress will be

held in the Philippines! The

congress will gather industry

professionals in a symposium

and conference to talk about

the future of street food and the

issues surrounding it, such as its

relevance and how to preserve

street food culture. The 5-day

event will culminate with the

World Street Food Jamboree,

a mega-feast that will gather

24 hawker stalls from around

the world. Street food lovers

will be treated to authentic

hawker favorites like Malaysia’s

mee siam, Indonesia’s sate

maranggi, Singapore’s kway

chap and fried carrot cake, and

USA’s Tex-Mex tacos!

THE WORLD STREET FOOD JAMBOREE WILL BE HELD ON APRIL 20-24, 2016 AT FEDERACION DRIVE AND 9TH AVENUE, BONIFACIO GLOBAL CITY. ENTRANCE IS FREE. FOR MORE INFORMATION, VISIT WSFCONGRESS.COM

Joining the likes of Gaggan and Narisawa, Gallery Vask celebrates

its second year on the list of Asia’s 50 Best Restaurants in the

recent awards ceremony sponsored by S.Pellegrino & Acqua

Panna. Earning the 39th spot out of 50 awardees, the restaurant

was named as the S.Pellegrino Best Restaurant in the Philippines.

Congratulations, Chef Jose Luis “Chele” Gonzalez!

GALLERY VASK IS LOCATED AT THE 5TH FLOOR OF THE CLIPP CENTER, 11TH AVENUE CORNER 39TH STREET, BONIFACIO GLOBAL CITY, TAGUIG

Take it to the

Streets!

Congratulations!

Whether you’re a home cook looking for a new collection of easy

weeknight recipes or a hardcore food history buff searching for

authentic 16th-century Filipino-Spanish recipes, you’re sure to

find something you will want to add to your home library from The

Kitchen Bookstore, an online independent bookstore specializing

in cookbooks and food literature. Their collection is modestly sized

right now, but watch out for hidden gems like signed copies of rare

cookbooks as well as hard-to-find magazines and periodicals (like

Cleaver magazine). The best part: orders above P1,000 get free

shipping. And if they don’t stock a title you’re looking for, they can

find it for you free of charge!

THEKITCHENBOOKSTORE.COM

Books for Cooks

2015 was definitely the year

of the hostel. With countless

new designer hostels popping

up left and right, and old

favorites like Z Hostel and

Flotsam and Jetsam Hostel

getting some much deserved

attention both online and in

print media, it doesn’t seem

like the trend is ending anytime

soon. A newcomer that’s making

waves right now is Tambayan

Capsule Hotel, a refurbished

Old World-style mansion in

Malate that’s just a stone’s throw

away from Intramuros, the Rizal

Park, and the National Museum.

What makes it a standout,

however, is its gastrobar with

its menu of Filipino fusion food

and cocktails. Go for pulutan

favorites like the Sisig Spring

Rolls or enjoy heartier fare like

the Chicken Binakol, Braised

Pork Belly Pot, and Beef in

Tomato Ragout. Cap your

meals off with their fruit-based

specialty cocktails like the

Brown Luna and Yellow Orosa.

For a dessert that’s hard to beat,

the Black Buchi with White

Chocolate Filling is a must-

order.

TAMBAYAN GASTROBAR IS LOCATED AT 1607 BOCOBO ST., MALATE, MANILA. CALL (02) 521-8850

Meet your New Tambayan

T H E F E E D

WatchAppetite.ph | April 2016 13

WATCHAPPETITE.PH | FEBRUARY 201615

R E C I P E SA P R I L 2 0 1 6

Make the most out of your summer with recipes for every mood and occasion. Whether you’re looking for hearty, belly-busting mains for your next backyard bash or easy, no-stress dishes to pack for your next road trip, we’ve got you covered.

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Turn stuffed crêpes

into these neat, edible

pouches,p.30

Make the most out of sunny days with

this spread that's perfect for

al fresco dining

Recipes by Roddy Abaya

Photographed by Reau Gutierrez


Sittings editor Yllaine Sabenecio

Strawberry Ginger Ale Makes 8-10 glasses

White sugar

Ginger, sliced into fine

matchsticks

Water

Fresh strawberries, stemmed

and quartered

Soda water

2 cups

3 cups

1 cup

10 cups

Watter

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1. Put sugar, ginger, lemon juice, and

water into a saucepan. Bring to a boil over

medium-high heat, stirring gently until sugar

dissolves. Simmer for ten minutes then turn

off heat. Let ginger steep for 30 minutes

to an hour.

2. Remove ginger and add strawberries.

Return to gentle heat just until strawberries

soften, about ten minutes. Let cool and blitz

in a blender or food processor.

3. To serve, fill glasses with ice and pour

about ⅓ part of the strawberry-ginger syrup

to ⅔ part soda water.

Spicy Cashew Nuts Makes 15-20 servings

Butter

Salt

Brown sugar

Cayenne powder

Chili powder

Paprika

Cashew nuts

4 Tbsps

2 Tbsps

2 tsps

2 tsps

2 tsps

1 kilo

1. In a frying pan, melt butter. Add salt,

sugar, and spices then gently mix in low

medium heat.

2. When thoroughly mixed, pour butter-

spice mixture over cashew nuts in a mixing

bowl. Toss and make sure cashews are

evenly coated by the spice mix.

3. Pour cashew nuts on a baking tray and

spread evenly. Bake in a preheated 350°F

oven for 8-10 minutes. Toss gently and allow

to cool before serving. To store, transfer

spiced cashews to an airtight container.

Picnic Perfect

A P P E T E A S E


Pork Shoulder Tacos Makes 10-12 tacos

Ground cinnamon

Ground cloves

Cayenne pepper

Chili powder

Ground cumin powder

Salt

Pork shoulder, cut into

2-inch cubes

Cooking oil

Red onions, sliced

Tequila

Chicken broth

Diced tomatoes

1 tsp

1 tsp

2 tsps

2 tsps

2 tsps

1 kilo

2

1 cup

2 cups

2 cans

1. Mix all dry spices in a bowl and toss in

with cubed pork. Cover bowl with plastic

wrap and refrigerate for at least an hour up

to overnight.

2. In a cast iron pot or other oven safe pot,

heat cooking oil over medium high heat and

sauté onions until soft.

3. Put in pork cubes and brown on all sides,

about ten minutes.

4. Pour in tequila then scrape the brown bits

from the bottom of the pan. Add chopped

tomatoes and mix with the pork cubes.

5. Pour in chicken broth, almost completely

submerging the pork. Stir gently until

mixture starts to boil. Cover the pot with a

PORK SHOULDER TACOS

lid then put in a preheated 400°F oven to

braise for 2 ½ hours or until the pork is fork

tender.

6. When done let the meat cool slightly and

begin shredding the meat using two forks.

Keep warm.

Ripe avocados, cut in half

lengthwise and pitted

Red onion, finely chopped

dayap)

Salt

3

1

1 tsp

GUACAMOLE

Mash avocado and gently mix in with

red onion, dayap juice, and salt until well

incorporated. Refrigerate.

Flour tortillas, steamed or

slightly grilled

Singkamas, cut into

matchsticks

Sour cream

Red onion, finely chopped

dayap), cut into wedges

10-12 pcs

1 cup

1 tub

1

2

TACO MIXINGS

ASSEMBLY

To assemble, put 1-2 spoonfuls of pork on a

tortilla. Add singkamas, onions, guacamole,

and sour cream, then sprinkle with chopped

cilantro and lime juice. Eat either folded or

rolled.


1. Pour half of the ceviche cure over tuna

cubes and toss gently then refrigerate. After

an hour, pour off excess dressing. Set aside

in the refrigerator until ready to assemble.

2. If using octopus tentacles, boil them in

medium-high heat for about 1 ½ hours and

shock in cold water. Slice the fat part of the

tentacles thinly until you have about ½ cup

and refrigerate. If using cuttlefish, boil in

medium high heat for about an hour and

shock in cold water. Slice cuttlefish body

into ½-inch squares until you have ½ cup

and refrigerate. Set aside until ready to

assemble.

Summer Seafood Ceviche Makes 10-12 servings

Tomato juice

Olive oil

Salt

Hot sauce

2 cups

1 tsp

1 Tbsp

Mix all dressing ingredients and refrigerate.

DRESSING

Calamansi juice

dayap)

CEVICHE CURE

Mix calamansi juice and dayap juice. Set aside.

Sashimi grade tuna, cubed

Octopus tentacles, boiled and

cuttlefish, boiled and cut, about

Shrimps, boiled, shelled, and

cut into 3-4 pieces

SEAFOOD Chopped onions

Chopped tomatoes

Cubed singkamas

Cubed watermelon

Cubed avocado

Chopped cilantro

Corn chips2 cups

CONDIMENTS

1. In a mixing bowl, put in shrimps and

octopus or cuttlefish. Pour in a tablespoon

of ceviche cure and toss gently.

2. Add cured tuna. Pour in ½ cup of dressing

and toss.

3. Add onions, tomatoes, singkamas, and

watermelon. Leave out avocado and cilantro.

If not serving immediately, toss the avocado

with a teaspoon of the ceviche cure so it

won’t darken then cover with plastic wrap

and refrigerate.

4. Before serving put in avocado and toss

gently. Sprinkle cilantro while tossing. Serve

seafood ceviche chilled with corn chips on

the side.

ASSEMBLY

A P P E T E A S E


When not busy as an HR executive for one of the country’s biggest food

corporations, you will find Roddy Abaya in the kitchen. He can cook with the

simplest of ingredients and churn out the most delicious of meals—from Italian specialties to beloved Spanish favorites and even to French bistro classics. He is happiest cooking for his wife Jessica and

children Camille, Luca, and Iya.

1. Put milk and cream in a saucepan and

cook over medium heat. When bubbles start

to form on the side, sift cocoa powder on the

liquid then whisk until it mixes well with the

milk-cream mixture. Add in the sugar and stir

until it fully dissolves.

2. Turn heat to low then add the orange zest,

stirring gently for about ten minutes.

3. Turn off heat. Add vanilla extract then stir.

Let chocolate-cream mixture meld with the

vanilla extract for another 20 minutes. Then,

strain the orange zest from the mixture.

4. Temper the egg yolks slowly by pouring in

a ladle full of chocolate cream into egg yolks,

gently beating them. Once fully incorporated,

pour in egg-chocolate cream mixture back to

the chocolate cream.

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Milk

Heavy cream

Unsweetened cocoa powder

White sugar

Vanilla extract

Egg yolks

Butter

Croissants, cut into 1-inch cubes

dusting

2 cups

2 cups

1 cup

¾ cup

2 tsps

8

1 Tbsp

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5. Grease a loaf pan with butter and equally

distribute croissant pieces inside. Pour in

the chocolate custard, squeezing down to

maximize absorption.

6. Cover with plastic wrap and put a weight

on top of the plastic wrap to compress the

bread-custard mix. Refrigerate for an hour or

up to overnight.

7. Remove loaf pan from refrigerator an hour

before baking. Prepare a larger baking or

roasting pan with about 1 ½ inches of warm

water. Set loaf pan in the baking pan and

bake in a preheated 375ºF oven for an hour

or until toothpick comes out clean.

8. Cool slightly on a rack and dust top with

confectioner’s sugar. Serve warm with vanilla

ice cream or whipped cream.

Chocolate Orange Bread Pudding Makes 8-10 servings


Café Revivals Serve up a sensational spread with these bistro originals

Recipes by Chef Claudette Cuares of Café 1771

Photographed by Krizia Cruz

Art direction by Janelle Año


Potato Chip Crusted ChickenMakes 4-5 servings

Sea salt

Freshly ground black pepper

Whole chicken, cleaned

Mayonnaise

Native tomatoes, slit crosswise

Salted potato chips

1 Tbsp

1 tsp

1

1 ¼ cups

3

1 pack

1. Pat the chicken dry and rub salt

and pepper on the chicken’s skin and

cavities. Cover and let stand overnight

in the chiller.

2. An hour before cooking, rub mayonnaise

on the chicken’s skin and cavities. Cover

and put back in the chiller for another hour.

3. Put the chicken and tomatoes in a

roasting pan and bake in a preheated 320°F

oven for 45 minutes or until golden brown.

4. Remove the chicken from the oven and

cover it with potato chips, pressing the chips

on the chicken.

5. Put the chicken back in the oven and

bake until the potato chips are golden

brown in color, about ten minutes. Serve hot.

K I T C H E N C L A S S I C S


Zucchini and Eggplant TartsMakes 3 servings

Whole wheat bread

Olive oil, for drizzling

Small zucchini, sliced into

⅛-inch thick rounds

Small eggplant, sliced into

¼-inch thick rounds

Red apple, cut into ¼-inch thick

slices

Sea salt


3 slices

4 ½ Tbsps

1

1

1

¼ tsp

⅛ tsp

1. Flatten each piece of bread with a rolling

pin. Using a 3 ½-inch round cookie cutter, cut

out the bread.

2. Drizzle about ½ tablespoon olive oil on

both sides of each bread and bake the discs

in a preheated 320°F oven for 10-15 minutes

or until the breads are crisp and browned. Let

cool and set aside.

3. In a bowl, season zucchini, eggplant, and

apples with salt and pepper.

GOAT CHEESE SPREAD

Goat cheese

Cream cheese

Fresh milk

Sea salt

Balsamic vinegar

Kalamata olives, pitted and

chopped

Red apple, chopped

2 Tbsps

4 Tbsps

2 tsps

⅛ tsp

2 Tbsps

1 tsp

1 slice

4. Toss the zucchini, eggplant, and apples

with the remaining olive oil and grill for about

a minute on each side or until browned.

Set aside.

5. Next, make the goat cheese spread. In

a small bowl, combine goat cheese, cream

cheese, and fresh milk. Season with sea salt

to taste.

6. Spread the goat cheese spread

over the discs and lay four slices

of grilled apples on top of the

spread. Arrange grilled zucchini

alternately with grilled

eggplant in overlapping

concentric circles. Brush

tart with balsamic

vinegar then garnish

with chopped

Kalamata olive

and apples.


1. Boil the potatoes for 20 minutes or until

tender. Drain and allow potatoes to cool. Cut

in half and set aside.

2. Bring a large pot of water with salt to a

boil. Add the French beans and cook for two

minutes. Remove the beans and place them

in an ice water bath to stop the cooking

process. Remove immediately then pat

dry. Set aside.

3. In a small bowl, prepare the dressing

by combining the shallot, mustard,

lemon juice, sour cream, and cream.

Season with salt and pepper.

4. To assemble, mix potatoes,

French beans, bacon, and

dressing together in a large

bowl. Season with salt and

pepper. Chill before serving.

Potato and Green Bean Salad with BaconMakes 4-5 servings

Marble potatoes

Water

Rock salt

French beans

Bacon, fried and chopped

300g

2 cups

2 Tbsps

100g

10 strips

DRESSING

Small shallot, finely chopped

Dijon mustard

Lemon juice

Sour cream

Cream

Sea salt

Ground white pepper

1

1 Tbsp

2 tsps

½ cup

3 Tbsps

½ tsp

⅛ tsp

K I T C H E N C L A S S I C S


Chef Claudette Cuares is the Sous Chef for Special Projects of the

Chateau Group of Companies. She began as a cook-helper in Chateau and worked her way up the kitchen

ladder, under the tutelage of Chef Vicky Pacheco. After a two year training in

France, Claudette helped open Sentro Filipino restaurant. Today, she handles all of Chateau’s R&D, as well as Café

1771’s catering.

Grilled Pompano with Lemon and ThymeMakes 1-2 servings

Pompano, cleaned and gutted

Sea salt


Lemon, sliced into thin rounds

Chopped garlic

Olive oil

Fresh thyme

1 (200g)

½ tsp

⅛ tsp

1

1 tsp

4 Tbsps

4 sprigs

1. Rinse the fish and pat dry. Set aside.

2. In a bowl, mix together salt, pepper,

lemon, garlic, olive oil, and thyme to make

the marinade. Set aside.

3. Stuff two lemon rounds and a sprig of

thyme inside the cavity of the fish.

4. Pour marinade over the fish and marinate

in the refrigerator for 10-15 minutes. Next,

remove the fish from the marinade but

reserve some for basting.

5. Fire up the charcoal grill to medium heat.

Place fish, lemon rounds, and thyme on the

well-oiled grill about four inches from heat.

6. Grill the fish while basting occasionally for

5-7 minutes or until flesh is white. Transfer

fish to a platter and serve immediately.


Grill SessionsBust out your grill for these

sumptuous summer sizzlers

Recipes by Celine Clemente-Lichauco

Food preparation and stylng by Nina Daza-Puyat

Photographed by Yukie Sarto of Studio 100


Bruschetta with Grilled PeppersMakes 5-7 servings

Yellow bell peppers, cored,

deseeded, and quartered

Red bell peppers, cored,

deseeded, and quartered

Extra virgin olive oil

•Salt and freshly ground black

pepper

Olive oil

Garlic, chopped

Grated orange rind

Chopped almonds (or walnuts

or hazelnuts)

2

2

1 Tbsp

2 Tbsps

3 cloves

1 Tbsp

½ cup

1. Grill the sliced peppers over charcoal or an

open flame until charred and tender. Place

peppers in a plastic bag and allow peppers

to steam. Peel off the skins and slice. Toss

peppers in olive oil and season with salt and

pepper.

2. Heat the oil in a frying pan and add

garlic, orange rind, and nuts. Sauté for a few

1 ½ cups

7

1 clove

Spinach or arugula leaves

•Salt and freshly ground black

pepper

Thick slices French baguette

Garlic, halved

•Olive oil, for drizzling

minutes over low heat until nuts are toasted.

Add spinach and cook until just wilted.

Season with salt and freshly ground black

pepper. Turn off heat.

3. Next, prepare the bruschetta. In a pan

griller or toaster oven, toast the bread slices

until lightly brown on both sides. Rub the

remaining garlic all over the toast and drizzle

with olive oil.

4. Divide the sautéed salad among the sliced

bread then top with grilled peppers.

H O M E C O O K I N G


Spiced Wings with Coconut-Cilantro PestoMakes 8 servings

Olive oil

Ground cumin

Chopped cilantro roots

Brown sugar

Salt

Ground black pepper

Chicken wings

3 Tbsps

1 tsp

1 Tbsp

1 Tbsp

½ tsp

¼ tsp

1 kilo

COCONUT-CILANTRO PESTO

Cilantro (wansuy leaves),

chopped

Garlic, chopped

Green finger chili (siling

mahaba), deseeded and

chopped

Chopped pistachio nuts (or

cashew nuts)

Coconut cream

Lime juice

Salt

•Pinch of granulated sugar

1 cup

2 cloves

1

3 Tbsps

¼ cup

2 Tbsps

½ tsp

In a blender, combine cilantro, garlic, green

finger chili, and nuts. Add coconut cream and

lime juice. Season with salt and sugar. Purée

until smooth. Pour into a microwaveable

bowl and heat for a minute. Spoon coconut-

cilantro pesto over just grilled chicken wings.

1. Combine the olive oil, cumin, chopped

cilantro roots, brown sugar, salt, and pepper

in a mixing bowl and stir. Toss in the chicken

wings then mix to coat evenly. Cover bowl

with plastic cling wrap then leave wings to

marinate in the refrigerator for at least an hour.

2. Cook the wings over a hot charcoal grill until

cooked, about eight minutes per side.


Mediterranean Prawns with Mixed Vegetables Makes 5-8 servings

Olive oil

Garlic, finely chopped

Ground cumin

Ground ginger

Spanish paprika

•Pinch of cayenne pepper

Salt

•Freshly ground black pepper

Jumbo prawns, butterflied and

deveined

•Lemon wedges

•Assorted vegetables like

zucchini, eggplant, and

tomatoes

•Pinch of Italian seasoning

½ cup

4 cloves

½ tsp

½ tsp

1 ½ tsps

½ tsp

1 kilo

1. Combine the olive oil, garlic, cumin, ginger,

Spanish paprika, and cayenne pepper in a

bowl then toss in the prawns, mixing to coat

evenly. Season with salt and pepper. Cover

the bowl with plastic cling wrap and marinate

in the refrigerator for 1-2 hours.

2. Slice vegetables and toss in olive oil.

Season with salt, freshly ground black

pepper, and a pinch of Italian seasoning.

3. When ready to serve, grill the prawns for

2-3 minutes on each side over medium heat.

Grill vegetables until just done. Serve prawns

with lemon wedges and assorted grilled

vegetables.

H O M E C O O K I N G


Grilled Fresh Pineapple RingsMakes 5-6 servings

Butter, softened

Brown sugar

Ground cinnamon

Rum

Ripe pineapple, peeled and

sliced into pineapple rings

•Vanilla ice cream

½ cup

¼ cup

¼ tsp

4 Tbsps

1 whole

1. Combine softened butter, brown sugar,

cinnamon, and rum in a bowl.

2. Cut out aluminum foil squares large

enough to hold one pineapple ring. Spread

butter-rum mixture on each pineapple ring.

Sprinkle more sugar and cinnamon on top.

Fold edges of the foil to seal.

3. Grill foil packets over a charcoal grill for

15-20 minutes.

4. To serve, transfer pineapple to a dessert

plate, including butter-rum sauce. Top with

more cinnamon and a scoop of vanilla ice

cream.

Celine Clemente-Lichauco graduated from the Center for Asian Culinary Studies and received training as a chef in a hotel restaurant. She has ventured into the corporate world as a research and development manager for a famous coffee company. She cultivates her love for cooking and baking by making food for her family and friends.


Crêperie ReverieDream about the endless possibilities of these delicate French pancakes

Produced by Nina Daza-Puyat

Recipe adapted from Desserts by the Yard by Sherry Yard

Photographed by Floyd Jhocson (step-by-step) and Ron Mendoza (recipes) of Studio 100


Basic CrêpeMakes 12-15 pieces

All-purpose flour

Sugar

•Pinch of salt

Milk

Eggs, lightly beaten

Clarified butter or corn oil

1 cup

1 Tbsp

2 cups

2

1 Tbsp

H O M E P R O J E C T S


Continued on the next page

In a mixing bowl, combine flour,

sugar, and salt. Set aside.1 Combine the milk, eggs, and

clarified butter then mix well.2

Pour milk and egg mixture into the

flour mixture and whisk gently until

well-blended. Cover bowl with plastic

cling wrap and refrigerate for an hour.

3 To cook crêpes, mix the batter

again to get a homogenous

mixture.

4

Prepare a non-stick crêpe pan or

a non-stick frying pan with low,

sloped sides. Brush pan lightly with

oil or clarified butter.

5 Pour about ½ cup batter into a pan

and swirl in one swift motion forming

a thin layer. When light golden at the

bottom (about two minutes), flip over

and cook for about a minute more.

6

Banana Hazelnut Crêpe Cake

Recipe by Marichu Hizon

Food preparation and styling by

Martin Tioseco

Makes 8-10 servings

Roasted hazelnuts

Sugar

Hazelnut chocolate spread

Chilled whipped cream

Ripe bananas (lakatan),

thinly sliced

Soft crêpe

•Chocolate syrup

1 cup

3 Tbsps

1 ½-2 cups

2 cups

3-4 pcs

20-30 pcs

1. Dissolve cornstarch in ½ cup fresh milk

and beat in egg yolks. Set aside.

2. In a saucepan, combine remaining milk

with sugar and bring to boil over medium

heat. Slowly pour the cornstarch-milk

mixture into the heated milk and sugar

mixture while whisking continuously, about

two minutes.

3. Remove from heat. When pastry cream

is slightly cooled, mix in the vanilla extract

and butter. Let cool and set aside.

PASTRY CREAMCornstarch

Fresh milk

Egg yolks

Sugar

Vanilla extract

Butter

¼ cup

1 cup

2

⅓ cup

1 tsp

¼ cup

CARAMEL SAUCESugar

Butter

Cream

Egg yolk

¼ cup

¼ cup

½ cup

1

1. Melt sugar in a small saucepan over low

heat, stirring until sugar melts completely.

Add butter.

2. Add cream and stir constantly to mix well

until mixture thickens.

3. Remove from heat and allow to cool a

little. Immediately add an egg yolk to the

caramel mixture and mix well. Set aside.

Recipe continued on the next page


CrEpe Making Tips

Use a straight-edged spatula or offset spatula

to flip crêpes.

Crêpes are very delicate and tend to tear easily.

For easier handling, insert sheets of baking paper

or wax paper in between cooked crêpes.

Crêpe Folds

Crêpes are more versatile than you think! It may take several attempts to

finally get it right, but once you get the pour-

swirl-flip motion in place, you just might get hooked on crêpe

making!

This innocent looking French pancake is not only easy to make, but

it can also be folded in a number of ways, and filled with a wide variety of stuffings—

both sweet and savory.

QUARTER FOLD Spread filling, fold in half, and then

fold again.

SQUARE Place filling in

the center, fold all four sides toward the center. Turn over and face

folded side down.

POUCH Place filling

in the center of the crêpe. Gather edges

and twist gently. Tie pouch with a boiled edible leaf (spring onions for

savory, pandan for sweet).

POCKET Spoon filling on

the center of one half of the crêpe. Fold sides toward

the center and tuck unfilled end

under.

PINWHEEL ROLLS

Spread filling all over the crêpe and roll tightly

from end to end. Cut into desired

lengths.

THREE FOLD Place filling in the center, fold

both sides toward the center.

QUARTER FOLD SQUARE POUCH

POCKET PINWHEEL THREE FOLD

ASSEMBLY

1. Coarsely chop ¾ cup of the hazelnuts.

Set aside.

2. In a small skillet, toast remaining

¼ cup hazelnuts over medium heat. Add

sugar and stir until it melts, glazing the

nuts. Remove from heat and let cool. Set

aside for garnishing.

3. On a cake platter, put one crêpe and

spread a tablespoon of hazelnut chocolate

spread. Sprinkle chopped hazelnuts

on top; add another crêpe and repeat

procedure on this second layer. On the

third crêpe, spread a layer of whipped

cream and top with another crêpe. On

this fourth crêpe layer, spread a thin layer

of pastry cream and top with six slices of

bananas. Cover with the fifth crêpe layer.

Repeat the whole procedure until the

desired height or all crêpe are used ending

with a plain crêpe layer.

4. Pipe the remaining whipped cream

on the top crêpe. Garnish with banana

slices and glazed hazelnuts. Drizzle with

chocolate syrup and caramel sauce. Serve

with whipped cream and caramel sauce on

the side.

Banana Hazelnut Crêpe Cake

H O M E P R O J E C T S


Spinach and Mushroom Crêpe CakeRecipe and food preparation by Nina Daza Puyat

Makes 8-10 servings

Spinach, washed and stemmed

Butter

Onion, chopped

Chopped mushrooms

Chicken stock

FILLING300-400g

3 Tbsps

1

1 (400g) can

½ cup

1. Prepare a big pot of water and bring to a

boil. As soon as water is boiling, add spinach

leaves. Cook until it changes color, about

two minutes.

2. Scoop out spinach and drain in a colander.

When cool enough to handle, squeeze to

remove excess liquid. Chop finely then

set aside.

3. In a frying pan or wok, melt butter over

low heat. Toss in onions and cook until soft

and translucent.

4. Next add mushrooms, spinach, and

chicken stock. Simmer for 15-20 minutes.

Turn off heat then pour out any excess liquid.

Butter

Flour

Whole milk

Salt

•Grated or ground nutmeg

3 Tbsps

3 Tbsps

3 cups

¼ tsp

BÉCHAMEL SAUCE

In a small saucepan, melt butter over low

heat. Mix in flour and stir to cook, about two

minutes. Pour in milk and stir with a wire

whisk until mixture thickens. Season with salt

and nutmeg. Remove from heat and set aside

until ready to use.

ASSEMBLY

Soft crêpes

Italian-style spaghetti sauce

10-12 pcs

1 ½ cups

1. Line a sheet pan with aluminum foil. Lay

one crêpe in the center. Spread this with

spaghetti sauce, followed by a layer of

spinach-mushroom filling. Top with a layer of

béchamel sauce, then a generous sprinkle

of cheeses. Repeat procedure until spaghetti

sauce and béchamel sauce have been used

up. The last layer should be the cheese.

2. Bake in a preheated 375°F oven for 20-30

minutes. Remove from the oven and sprinkle

with grated Parmesan cheese and parsley.

Serve warm.

1 ½ cups

1 ½ cups

1 ½ cups

½ cup

2 tsps

Cheddar cheese, grated

Quickmelt cheese, grated

Mozzarella cheese, grated

Grated Parmesan cheese,

plus more for garnish

Chopped parsley


Fire AwayTickle your tastebuds with these

heat-laced savory dishes

Recipes by Chef Trisha Ocampo

Assisted by Monica Bayhon and Johnde Acuña

Photographed by Krizia Cruz



Salmon DynamitesMakes 8-10 servings

Green finger chilies (siling

mahaba), slit on one side and

deseeded*

Cream cheese

All-purpose cream

Fresh dill

Salmon, drained and mashed

Lumpia wrappers

Vegetable oil

¼ cup

⅛ cup

½ cup

1. Blanch green finger chilies in simmering

water for about 10-20 seconds. Set aside.

2. In a bowl, mix cream cheese and all-

purpose cream until smooth and spreadable.

Add the dill and the mashed salmon, mixing

until well incorporated. Season with salt and

pepper.

3. To assemble, stuff the finger chilies

with the salmon-cream cheese mixture.

Wrap each stuffed pepper tightly in lumpia

wrapper, sealing the ends with cornstarch

slurry.

4. Heat oil in a sauté pan. Shallow fry each

roll until golden brown. Drain in a colander

lined with paper towels. Serve hot with sweet

chili sauce on the side.

*Note: To reduce the heat of the pepper,

soak sliced and seeded peppers in water

overnight.

I N S E A S O N | Chili Peppers


Chef Trisha Ocampo is a chef instructor for Center for Culinary Arts, where she does cooking demos and develops recipes for the school. She is also in charge of the Little Chef's Boot Camp. She studied at Le Cordon Bleu College of Culinary Arts and has worked for various restaurants both here and abroad.

Deviled ChickenMakes 4 servings

Melted butter

Olive oil

Crushed dried red pepper flakes

Chopped onions

Chopped fresh parsley

Chopped garlic

Chicken quarters

Lemon, quartered

, for garnish

½ cup

4

1. Combine the melted butter, olive oil, and

red pepper flakes in a small bowl.

2. In another bowl, mix together the chopped

onions, parsley, and garlic.

3. Add 3 ½ teaspoons butter-oil mixture to

the onion-parsley mixture. Stir into a paste

and set aside.

4. Wash and dry the chicken quarters.

Sprinkle generously with salt and pepper.

Brush both sides of the chicken with half of

the remaining butter-oil mixture.

5. In a preheated grill, grill chicken skin side

down for five minutes. Baste chicken with

butter-oil mixture. Grill for five more minutes

until fully cooked.

6. Spread the top of each chicken with

onion-parsley paste. Pack it firmly in place.

Grill spread side down until lightly browned,

about 4-5 minutes. Arrange chicken on a

plate and garnish with lemon quarters and

siling labuyo, if desired.


Cup 'n Crunch Impress your friends with

this fun and interactive

dish that’s meant for sharing

Recipe and food styling by Nina Daza-Puyat

Photographed by Floyd Jhocson of Studio 100


SEASONING SAUCE

Cut off the bottom end of the whole lettuce head with a sharp

knife. Peel lettuce one leaf at a time. Soak leaves in an iced

water bath to make them crisp. Dry lettuce leaves using a clean kitchen towel or a salad spinner.

Cut lettuce about 2 ½ inches from the base with

scissors to form a rounded cup. Keep chilled in the refrigerator

until ready to use.

Prepare Lettuce Cups

Chicken Lettuce Wraps in Crispy Wonton Cups Makes 15 servings

Chicken breast fillets

Dried shiitake mushrooms

Canola oil

Onion, chopped

Diced carrots

Chopped water chestnuts

½ kilo

15

3 Tbsps

1

1 cup

1 cup

FILLING

Oyster sauce

Hoisin sauce

Chili garlic sauce

Sugar

Red cane or apple cider vinegar

Sesame oil

3 Tbsps

2 Tbsps

2 Tbsps

1 tsp

1 tsp

1 tsp

Round wonton wrappers

Cooking oil

Large iceberg lettuce

(wansuy)

15-16 pcs

2-3 cups

1 head

1. Dice chicken breast fillets. Set aside.

2. Soak dried mushrooms in a bowl of

hot water. When mushrooms are soft and

rehydrated, cut off stems and slice caps

into thin strips. Reserve soaking liquid.

3. In a wok, heat canola oil. Toss in onions

and sauté until soft and fragrant. Next, add

diced chicken and sauté over medium heat

until meat turns white. Cover wok with a lid

and turn heat to low.

4. Meanwhile, combine oyster sauce, hoisin

sauce, chili garlic sauce, sugar, vinegar, and

sesame oil in a bowl. Mix well.

5. Add seasoning sauce to the chicken then

add ½ cup mushroom soaking liquid.

6. Add carrots and water chestnuts then

continue to simmer for 8-10 minutes more.

Turn off heat.

7. Meanwhile, prepare fried wonton cups.

Heat small saucepan and pour oil about

three inches deep. When oil is hot, slip

one wonton wrapper in a small strainer (or

spider) then press over it with a soup ladle.

Carefully lower this into the hot oil and fry

for 1-2 minutes until golden. Repeat until all

wonton wrappers are fried.

8. Transfer chicken to a bowl then serve

with chilled iceberg lettuce cups, fried

wonton cups, coriander leaves, and

chopped peanuts.

L U N C H B OX


Tales of BrewFill your glasses with these fun and fruit-flavored beer concoctions

Recipes by Yllaine Sabenecio



Pineapple Mango Beer SlushieMakes 2-3 servings

Beer

Mango juice

Pineapple juice

1 (330ml)

can

⅔ cup

⅔ cup

1. In a pitcher, combine beer, mango juice,

and pineapple juice. Stir until well-blended.

2. Transfer the mixture to a freezer-safe

container and freeze overnight.

3. Before serving, scrape the frozen mixture

with a fork to make a slush. Transfer to a

glass and serve immediately.

4 Seasons BeerMakes 4-5 servings

Sliced melon

Canned lychees

Guava juice

Buko juice

Beer

Sugar

Mint leaves

½ cup

6 pcs

½ cup

½ cup

1 (330ml) can

1 ½ Tbsps

4-5 sprigs

1. Put the melon and lychees in a blender

and purée until smooth. Add the guava juice,

buko juice, beer, and sugar to the mixture

and stir until well-combined.

2. Pour the mixture into a glass of ice and

garnish with mint leaves. Serve immediately.

T H I R S T Y



PH

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OG

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PH

ED

BY

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EN

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P E O P L EA P R I L 2 0 1 6

This month, our columnists shared their favorite no-fail recipes for beating the summer heat. Try Marie’s refreshing Zaru Soba, Idda’s Chug-Along-Gazpacho, or Chef Carlo’s Pineapple, Strawberry and Lychee Parfait!

When making tortillas, rotate

the dough before flattening with a

rolling pin to get an evenly round disc

Atty. Gaby Concepcion practices at NMGRA law offices and spends some mornings on TV giving legal advice. She teaches at the Ateneo and the Pamantasan ng Lungsod ng Maynila.

Married to lawyer Atty. Danny Concepcion, they have four kids who seem hungry all the time. She enjoys sharing her passions, including going to the

market and cooking for her family.

I WAS RECENTLY INVITED TO BE A SPEAKER AT THE COMMENCEMENT EXERCISES OF THE GRADUATING BATCH OF MIRIAM COLLEGE (formerly Maryknoll College, my alma mater) at its newest branch at Nuvali, Sta. Rosa, Laguna. The school official who called me was a bit hesitant to tell me that, after only more than a year in operation, the graduating batch of 2016 was only all of 17 students.

I told her, of course, that it did not matter. Whether I was giving a speech to 17 or 400 (the population at the Miriam College in Quezon City, more or less), the honor and excitement of being chosen as a commencement speaker was just the same.

Writing a speech and delivering the commencement address is quite a big responsibility—and honestly—quite intimidating. It doesn’t matter whether you’ve done it once or twice, or maybe a million times before—the stress and worry of making a mistake, failing to connect with the audience, having a joke or an attempt at humor fall flat, or being drab and boring are all just the same.

Just as it is with cooking. Writing and delivering a speech is really just like preparing a meal: you take a few basic, essential ingredients; add a bit (or two) of spice; season it with some humor; keep track of time and keep an eye on proper timing; and load it up with a lot of love and prayer. Surely, you just cannot fail!

As they say, if there’s a will (or wilt), there’s a way! Bon appétit!

Olive oil

Plain yogurt

Garlic powder or finely chopped

fresh garlic

Finely grated lemon zest

Lemon juice

halved lengthwise

3 Tbsps

½ cup

1 tsp

1 tsp

1 Tbsp

2-3 heads

Wilted Lettuce Salad Makes 3-4 servings

Add a layer of smoky flavor to your salad by grilling chilled greens!

Words and recipe by Atty. Gaby Concepcion

Food preparation and styling by Nina Daza-Puyat

Photographed by


Salad Days

1. In a small bowl, stir together olive oil,

yogurt, garlic powder or fresh garlic, lemon

zest, and lemon juice. Season lightly with salt

and generously with pepper.

2. Preheat grill pan to medium high then

brush lightly with olive oil.

3. Place lettuce halves on grill and cook until

lightly charred, about 2-3 minutes. Remove

lettuce to serving platter.

4. Drizzle lettuce with yogurt dressing and

serve immediately. Enjoy the contrast of

chilled and warm lettuce with a variety of

toppings.

Walnuts, pili,

or pine nuts; dried fruits like cranberries,

raisins, or dates; cheeses such as blue

cheese, feta cheese, kesong puti; other

vegetables such as carrots, cucumbers,

tomatoes, and zucchini

Grilling lettuce is a great way to change its texture

and flavor! The char marks produced by the grilling process give the lettuce

a lightly sweet and smoky dimension.

YOGURT DRESSING

M A R K E T M O M M A


Try this salad with a blue

cheese dressing, ranch dressing,

or a balsamic vinaigrette


This nutrient-dense fruit goes

a long way in making healthy

dishes rich, creamy, and

delicious

Words by Chef Barni Alejandro-Rennebeck

Photographed by John Ocampo of Studio 100

Food styling by Yllaine Sabenecio


Epic Avocado

When it comes to food, Chef Barni Alejandro-Rennebeck believes you can have your cake

and eat it too. Nothing brings her more joy than being able to transform everyday dishes into

healthier fare. Rice, pizza, burgers—no dish is off limits on her diet since every ingredient can be creatively substituted or "healthified." For more

information about The Sexy Chef, visit their website, thesexychef.ph.

Olive oil

Lime juice

Salt

Ground cumin

Chili powder

Cilantro leaves (wansuy),

chopped

Medium shrimps, peeled and

deveined

Reduced fat mayonnaise

Chopped garlic

Red onion, minced

Whole corn kernels

Red bell pepper, chopped



½ cup

1 Tbsp +

2 tsps

½ tsp

1 tsp

1 tsp

2 Tbsps

+ ¼ cup

½ kilo

½ cup

1 tsp

2 Tbsps

½ cup

½

4

1. First, make the marinade. In a large bowl,

whisk together two tablespoons olive oil, a

tablespoon lime juice, salt, ground cumin,

chili powder, and two tablespoons cilantro.

2. Add the shrimps to the marinade and

toss to coat. Cover and marinate in the

refrigerator for 30 minutes.

3. Preheat a barbecue or grill pan to medium-

high heat and brush with the rest of the olive

oil. Grill the shrimp until opaque, about two

minutes per side. Set aside to cool.

4. Meanwhile, make the dressing. Purée the

reduced fat mayonnaise, two teaspoons lime

juice, garlic, and ¼ cup cilantro leaves in a

blender until smooth. Set aside.

5. Once the grilled shrimps have cooled

down, roughly chop them and transfer to a

Cilantro-Lime Shrimp Stuffed Avocado Makes 4 servings

AVOCADOS ARE ABSOLUTELY DELICIOUS AND VERSATILE. They make a great addition to salads, smoothies, dressings, sushi, sandwiches, dips, and even some desserts. The list goes on and on. This buttery-rich superfood is loaded with heart-healthy monounsaturated fatty acids, potassium, vitamin K, and folate. It also contains disease-fighting antioxidants that prevent certain cancers and diabetes. Best of all, the high fiber content in avocados helps reduce the appetite and keeps you feeling full for a longer period of time. No wonder fitness buffs go crazy over this nutrient-dense fruit. Here are two easy mouthwatering recipes that feature the amazing avocado.

Tuna flakes in brine, drained

Reduced fat mayonnaise

Sesame oil

Sriracha hot sauce

Salt

Ground black pepper



Lemon juice

Toasted whole grain bread

Chopped spring onions

2 (184g)

cans

⅓ cup

1 Tbsp

1 Tbsp

¾ tsp

⅛ tsp

2

2 Tbsps

4 slices

½ cup

1. In a bowl, combine tuna flakes,

mayonnaise, sesame oil, sriracha,

¼ teaspoon salt, and black pepper. Mix

until well combined. Cover and chill in the

refrigerator for 30 minutes.

2. Meanwhile, scoop out the avocado flesh

with a spoon and place in a bowl. Mash the

avocado with lemon juice and the remaining

½ teaspoon salt.

3. Spread the mashed avocado on the slices

of toasted bread. Top with ¼ cup of the tuna

mixture and sprinkle with spring onions.

Serve immediately.

Sriracha Tuna Avocado Toast Makes 4 servings

large bowl. Mix in the onions, corn, red bell

peppers, and dressing until well-combined.

Cover and chill in the refrigerator for 30

minutes.

6. When ready to serve, spoon the shrimp

mixture into the avocado shells. Serve

immediately.

Avocado halves make the perfect

bowl for this recipe

T H E H E A LT H Y P L AT E


CALL CENTER AGENT EM BUCE DOESN’T HAVE ANY COOKING EXPERIENCE SO CHEF MIKE YAMBAO BEGAN THE 1-ON-1 CLASS WITH WITH THE BASICS OF HANDLING A KITCHEN KNIFE. This included cutting the vegetables and fish the correct way. For this lesson, he decided to teach Em how to cook fish tacos, which are perfect for a summer menu.

Chef Mike taught Em the “clean as you go” kitchen rule. This is an important reminder when making tacos that requires

preparing uncooked ingredients like the avocado and pico de gallo. The assembly was easy, using fresh ingredients to make this fresh salsa. As each colorful component was added to the tortilla, the dish looked more and more appetizing.

Em realized that it was fun and easy making a delicious meal from scratch. This lesson definitely inspired her to cook more. “I learned how to properly handle a kitchen knife and cut the vegetables and fish,” Em shares, “I’ll try making this at home on my day off.”

Turn an everyday fish into a gourmet dish

Words by Ann Kuy

Photography by Ron Mendoza of Studio 100



Taco Choose-Day Blackened Fish Tacos Makes 4 servings

Student of the DayEm Buce

OccupationCall Center Agent

ChallengeEm has no time to learn how to cook. She needs an easy

recipe to learn.

Chef InstructorGlobal Culinary Academy

alumna Chef Mike Yambao, currently a food service

consultant

Ann Kuy has been her family’s cuisinera for 15 years now. The discriminating tastes of her husband and three girls keep her on her toes as she hunts for new recipes and perfect ingredients. She’s a trained culinary graduate who indulges her love for food through travels, Saturday cook-offs, hole-in-the-wall affairs and writing. She’s been a professional food writer for various publications since 2002.

Drizzle lime or lemon juice on the avocado to prevent discoloration

Fry the fish skin side first

Make your own sour cream by adding a tablespoon of lime or lemon juice and a teaspoon of salt to a pack

of cooking cream

Garlic powder

Onion powder

Spanish paprika

Ground black pepper

Dried oregano

Dried thyme

Ground cumin

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

CAJUN SPICE MIX

Mix all ingredients together and store in an

airtight container until ready to use.

PICO DE GALLO

Combine all ingredients in a bowl and serve

with the Blackened Fish Tacos.

CHEF'S TIPS

dayap or

Flour tortilla

Pico de gallo

into 1 cm thick

Sour cream

1 Tbsp

2 tsps

1 Tbsp

2 Tbsps

1

2 Tbsps

1. Rub and coat Cajun spice mix on each side

of the tilapia fillet. Then, squeeze lime juice

on each portion.

2. Heat cooking oil in a non-stick pan. Pan

fry seasoned tilapia fillet until golden dark

brown on each side and flesh turns white

and flaky.

3. To assemble, top the corn tortilla with a

blackened fish fillet then add a tablespoon

of pico de gallo, and three slices of avocado.

Drizzle sour cream on top and garnish with

cilantro sprigs.

BLACKENED FISH

R E C I P E 911


Sofia Pardo de Ayala started showing interest in cooking at age 2. Her first kitchen adventures

involved ready-made cookie mixes, pancakes and muffins. Together with her Papi Chef David,

they made cooking videos that were meant to indulge her dream to "be in the iPad" and to

share with family abroad.

Watch her videos on YouTube: Baby Chef Sofia

Sofia Pard

Everyone loves a nice piece of ripe fruit, right? Juicy, refreshing, and delicious! And is it just me, or do fresh fruits taste sweeter during the summer? When my Papi suggested we try a grilled fruit salad I was so surprised—grilled fruit?! Who would have known it could taste so delicious! Add a few greens and some feta cheese, and you have a nice, light, and summery appetizer. It’s perfect enjoyed with a grilled menu by the pool or at the beach. Happy summer!

A Whim for Watermelon

The refreshing fruit gets a sizzling makeover

Recipe by Chef David Pardo de Ayala

Words by Sofia Pardo de Ayala


Art direction by Janelle Año and Yllaine Sabenecio

Seedless watermelon

Extra-virgin olive oil

Baby arugula

Basil leaves

•Favorite vinaigrette (optional)

Marinated feta cheese

Sliced Kalamata olives

•Balsamic cream or reduction,

for drizzling

•Sea salt or kosher salt and

•Freshly cracked pepper, to taste

½

½ cup

4 ½ cups

1 bunch

1 cup

⅓ cup

1. Peel the watermelon’s rind and discard.

Cut the fruit into half and then quarter until

you have nice triangles. Cut them into

½-¾-inch thick slices.

2. Brush the watermelon slices lightly with

olive oil and place on a hot grill or grill

pan and grill both sides. Allow the grilled

watermelon to cool to room temperature

then refrigerate.

3. Next, combine the arugula and basil in a

bowl. Toss and lightly dress with extra virgin

olive oil or your favorite vinaigrette.

4. Plate the arugula and basil then top with

grilled watermelon slices, feta cheese, and

olives.

5. Before serving, drizzle the watermelons

with balsamic cream. Season with salt and

pepper, as desired.

Grilled Watermelon Salad Makes 4 servings

J R . C H E F


Oodles of Goodness

Marie Villanueva-Pascual pursues her love for food and entertaining by opening her home to private dining. She has made many tummies happy by hosting “Boodle Fight Feasts” and “Breakfast Pilipinas” in her cozy lanai. For inquiries and reservations, contact her at (0917) 516-2743. Visit www.facebook.com/kitchenkitchiekoo or email [email protected].

WHO DOESN’T LIKE NOODLES? Almost every country in the world has its own version. And in Asia, it is something we certainly cannot live without. Twirl it, slurp it—noodles are a fun and filling one-bowl meal that you can have any time of the day.

While ramen with wheat noodles is the more popular option, it has a lesser known cousin that is noted to be a wonderful alternative. Soba or buckwheat noodles are considered more nutritious than noodles made with semolina or ordinary wheat grains.

According to The World’s Healthiest Foods website, buckwheat contains a nutrient call rutin, which has high magnesium content. Both the antioxidant compound and the mineral found in buckwheat aids in the regulation of blood pressure and cholesterol in the body. Being low in glycemic index and a good source of dietary fiber, soba also aids in blood sugar stabilization.

This healthy noodle can be enjoyed two ways: hot and cold! The Zaru Soba or cold soba noodles served on a basket (to drain excess water) is accompanied by a dipping sauce made up of stock, mirin, and soy sauce. In its stark simplicity, more umami is developed with snips of nori or dried seaweed. For the hot noodle version, the soba noodles swim in a hot broth that is a mild concoction flavored with dried fish, soy sauce, and mirin. Both recipes are easy to do and the ingredients are readily available in Japanese groceries and bigger supermarkets. There is an ingredient, however, that might be harder to find, which is niboshi, or dried sardines. I substituted this with dried dilis. It provides the subtle fish umami flavor without overpowering the other ingredients.

In Japan, soba are enjoyed as a quick-fix, on-the-go food, bought in between train rides. In Japanese taverns and family sushi restaurants, they are served as snacks in between rounds of sake. You can now enjoy soba at home—hot or cold—with minimal preparation but with maximum enjoyment!

Discover the versatility of this healthy Japanese noodle

Words, photo and styling by Marie Villanueva-Pascual

Dried soba noodles1 (200g)

pack

1. In a saucepot cook the soba noodles for

4-5 minutes in boiling water. When cooked,

rub and rinse in running water. Strain noodles

and set aside.

2. In another saucepot, combine ingredients

for the broth and bring to a boil for about

5-10 minutes. Strain through a fine cloth to

obtain a clear broth.

3. Place hot broth and noodles in a bowl and

top with shrimp tempura and onion leeks.

Serve hot.

Shrimp Tempura Soba Serves 1

BROTHWater

Bonito flakes

Dried dilis na dulong or

ordinary dried dilis

Mirin

Japanese soy sauce

3 ½ cups

4 Tbsps

3 Tbsps

3 Tbsps

3 Tbsps

TOPPINGS

Shrimp tempura

Thinly-sliced onion leeks

2

¼ cup

Dried soba noodles

Shredded seaweed (nori)

1 (200g)

pack

¼ cup

1. In a saucepot cook the soba noodles for

4-5 minutes in boiling water. When cooked,

rub and rinse in running water.

2. Strain noodles and transfer to a bowl.

Cover bowl with plastic wrap and refrigerate.

3. Serve cold noodles in a basket or plate,

topped with shredded nori. Place dipping

sauce and condiments in small bowls. Eat the

soba noodles with the sauce and condiments,

mixing them according to your taste.

Zaru Soba Serves 1

DIPPING SAUCEJapanese soy sauce

Mirin

Water or broth

¼ cup

¼ cup

1 cup

CONDIMENTS

Thinly sliced onion leeks

Grated fresh or pickled white

radish (labanos)

Wasabi paste

¼ cup

⅛ cup

½ tsp

H O M E C O O K O N L I N E


For added richness, drop a quail egg yolk

and mix with the soba noodles

TIP


Enjoy these mobile meals

on the road or on the

dining table

Words and photos by Idda Aguilar

Moveable Feasts

Handle glass jars with extreme care right after

baking! Cover tightly with the lids and keep

warm during travel.

TIP

T H E S U I T E L I F E


THERE ARE THE SING-OUT-LOUD AND CLAP-YOUR-HANDS DAYS. Then, there are also those heart-thumping, stomach-in-your-throat-kind-of days. There are also the pack-your-bags-we’re-going-on-a-trip days. The last one, I have to say, is one of my personal favorites.

Philippine tourism is at an all-time high. Thanks to budget airlines and better highways, local tourism is booming with Filipinos leading the pack in searching for inter-island getaways. Some are planned in advance, while some are those spontaneous let’s-get-out-of-here sprees.

For quick escapes, I find that road trips are the best. It’s exciting to jump in the car with your loved ones while blasting songs you can all sing along to. There’s also the thrill of looking forward to wherever the road or your budget takes you—all for one great adventure. Another fun thing to have on a journey? Easy-to-cook and easy-to-pack food that you can bring along!

These recipes I’m sharing can be made in as little time it takes you to throw together the clothes you’ll be bringing along. Who wouldn’t love a classic shepherd’s pie that comes in individual jars, ready for devouring anytime? Just make sure to handle them with care when transferring to a heat-safe food container. For the hot summer days, cool off with this super easy and refreshing gazpacho. Store them using single-serve bottles then transport using a cooler so you can chug it down without having to bother with bowls and ladles. Life’s a trip, so enjoy it with great food!

Idda Aguilar is a master multi-tasker. Her daily life consists of rushing to and from work as a broadcast producer. While running her household and raising two mischievous little girls, she cooks breakfast, lunch, dinner, and always makes room for dessert. She’s taking

the recipes she grew up with and making them her own in the small kitchen of her apartment.

See more of her dishes at thecondochef.tumblr.com.

Large potatoes, peeled and

quartered

Butter, melted

Whole milk

•Salt and pepper, to season

Garlic, minced

Cooking oil

Onion, chopped

Lean ground beef

Tomato paste

Worcestershire sauce

Dried oregano

Dried basil

Bay leaf

Fish sauce

Beef stock

Corn kernels

4

¼ cup +

3 Tbsps

⅛ cup

2 cloves

1 Tbsp

1

½ kilo

1 Tbsp

1 Tbsp

½ tsp

½ tsp

1

½ Tbsp

1 cup

1 cup

Get-Your-Own Shepherd’s Pie Makes 5 (250ml) jars

2 (14.5

oz) cans

1

1

1

1

1

½ tsp

½ tsp

1 Tbsp

2 Tbsps

2 Tbsps

leaf, fish sauce, and beef stock. Lower heat

to simmer. Season meat with salt and pepper,

according to taste. Once the stock is reduced,

remove pan from the heat and let cool.

5. Assemble the shepherd’s pie. Prepare

oven-proof glass jars. Spoon the cooked

ground beef and put at the bottom of each

of the jars. Divide the corn into each serving

jar then top with a layer of mashed potatoes.

Finish with a drizzle of melted butter.

6. Place jars in rectangular baking dish or

cake pan for easier handling when baking.

Broil in the oven for about 10-15 minutes, or

until golden brown on top.

Feel free to add herbs and seasonings according to your preference, such as smoked paprika, cumin, chili, etc. You may even add a slice of day-old bread to the mix for a thicker consistency. This soup is best made a day or two

in advance, to let the flavors develop well together

d herbs and seas

1. First, make the mashed potatoes. Place

the potatoes in a pot of lightly salted water

and bring to a boil.

2. Once potatoes are tender, drain then

transfer to a bowl. Peel potatoes and mash

with a fork. In increments, add the ¼ cup

melted butter and milk and mash together

until desired texture is reached. Season to

taste with salt and pepper. Set aside.

3. Next, make the meat layer. Bring a pan

to medium-high heat. Fry garlic in oil until

fragrant. Add chopped onions and cook until

translucent. Add the beef and cook until

browned, about 5-7 minutes.

4. To the ground meat, add the tomato paste,

Worcestershire sauce, oregano, basil, bay

Diced tomatoes

Garlic, minced

Onion, chopped

Cucumber, peeled and chopped

Red bell pepper, chopped

Green bell pepper, chopped

Dried basil

Dried oregano

Chopped fresh parsley

Balsamic vinegar

Olive oil


Chug-Along Gazpacho Makes 4 (250ml) jars

1. Blend all ingredients in a blender or

food processor until desired consistency

is reached. Season to taste with salt and

pepper.

2. Pour soup into clean, single-serve bottles

and let cool in the refrigerator.


Heat Busters

Cool off and indulge with these bite-size delights

Words and recipes by Chef Patty Loanzon

and Chef Juan Carlo Estagle


Art direction by Yllaine Sabenecio

J U S T D E S S E R T S


Patty Loanzon and Carlo Estagle are Heny Sison Culinary School Silver Spoon awardees and were both asked to return

and teach. Together Patty and Carlo fondly call themselves Petite Cuisine (P&C). They help out friends with the

occasional consultancy, catering, dessert, and cake orders.

Water

Butter

Sugar

Salt

Sifted all-purpose flour

Large eggs

Vanilla extract

1 cup

1 stick

1 Tbsp

½ tsp

1 cup

4

2 tsps

1. In a large pot, bring water, butter, sugar,

and salt to a boil.

2. Dump the flour in, and with a wire whisk,

disperse the flour quickly before it starts to

thicken to remove the lumps.

3. Shift to a wooden spoon and stir the

pot until the mixture comes together into

something that resembles mashed potatoes.

Keep on low heat and stir until the dough

starts to stick and leave a little bit at the

bottom of the pot.

4. Remove from heat and transfer the

cooked dough to a mixer. Beat the batter at

high speed until cool or until no more steam

rises. Add the eggs one at a time and beat.

5. Transfer the soft dough to a piping bag

fitted with a plain ½-inch round tip. Hold

the bag completely vertical and establish a

height of about ¾-inch from a lined baking

sheet. Pipe steadily until the rounds reach

the size of a five peso coin. Release the

pressure of the bag and swipe down gently

on the side of the piped mound. Repeat

leaving an 1 ½-inch space between mounds.

6. Bake in a preheated oven at 375°F for

about 15-20 minutes or until they come lose

Frozen Petite Puffs Makes 6-8 servings

PÂTE À CHOUX

ASSEMBLY

and kind of roll off when you gently shake

the pan. Remove from the oven and set aside

to cool.

Egg yolks

Sugar

Flour

Fresh milk

Vanilla extract

Butter

Whipped cream

4

⅓ cup

4 Tbsps

1 cup

2 tsps

2 Tbsps

½ cup

LIGHT PASTRY CREAM

1. In a bowl, mix egg yolks with sugar until

well incorporated. Add the flour and about

two teaspoons of the milk to make a thin

paste.

2. Put the remaining milk in a pot and bring

to a simmer. Once bubbles begin to show on

the sides of the pot, remove from heat and

gently pour the hot milk over the eggs. Whisk

the mixture well then return everything to

the pot. Continue to cook the custard on low

heat until texture becomes thick and pasty.

3. Remove from heat then stir in the vanilla

and butter until well incorporated. Cool

completely over an ice bath.

4. Fold the whipped cream into the chilled

custard until well-combined. Transfer pastry

cream into a piping bag with a plain size 12 tip.

1. Using a wooden dowel or an ice pick,

puncture a hole on the side of the puffs.

2. Stick the pastry bag into the hole and pipe

enough custard to fill the cavity of the puff.

Repeat until all the puffs are filled.

3. Dip the top of each cream puff into the

chocolate. Set aside for chocolate to set.

4. Freeze the cream puffs in a single row.

You can already gather them the next day

and transfer the petite puffs into a freezer

bag for better storage.

Chef Patty Says:Cream puffs are one of my happy comfort

foods. I make them tiny enough to pop into my mouth so they're fun to eat. Cream puffs, also known as profiteroles, are made using pâte à choux or choux pastry, that are formed into balls with a sweet filling. They are usually cooked twice—first over the stove then piped and oven baked undisturbed until the pastry is brown and puffed.

Instead of following the standard method of baking profiteroles which produces slightly hard cream puffs, I bake them until they’re soft and not too dry with the inside slightly moist. The puffs are ready when they are golden in color instead of the usual dark brown and can be shaken off the baking sheet with a little nudge. It’s best to cool them completely before piping in the pastry cream. You can then freeze them and enjoy them one pop at a time!

Ripe pineapples, peeled, cored,

and cut into 1 ½-inch pieces

Granulated sugar

Water

Fresh mint sprigs, plus more

for garnish

Ripe strawberries, hulled, cut in

half lengthwise

Fresh lychees, peeled and pitted

(or 1 can lychees, drained), and

cut in half lengthwise, if large

2

¾ cup +

2 Tbsps

2 cups

½ cup

4 cups

16

1. Working in batches, pulse the pineapples

in a food processor until all are crushed.

2. In a large saucepan, bring ¾ cup of the

sugar and water to a boil over high heat. Add

the pineapple and let the mixture return to

a boil. Skim away and discard any foam that

rises to the surface. Boil for another minute

then remove the pan from the heat.

3. Add mint sprigs and let mixture cool to

room temperature. When cool, discard mint

leaves and transfer pineapple to a bowl.

Cover and refrigerate until well chilled, at

least four hours or up to two days.

Pineapple, Strawberry, and Lychee Parfait

Makes 6-8 servings

Chef Carlo Says:When the summer heat becomes unbearable,

many people turn to cold desserts or snacks to feel refreshed. It may be tempting to cool off with a scoop or two of ice cream but this can also pile on the calories. Here is a healthier alternative to ice cream that you can eat as often as you want—without the guilt! The mint-infused chilled crushed pineapple serves as a base for the strawberries and lychees to make up this cool and refreshing fruity dessert.

ASSEMBLY

1. An hour before serving, mix the

strawberries with the remaining sugar and

refrigerate.

2. To serve, drain the liquid from the

pineapple in a sieve set over a bowl.

Reserve pineapple syrup for other uses.

3. Divide the crushed pineapple into tall

parfait glasses, filling half-way. Top with

chilled strawberries and lychees. Garnish

with a sprig of fresh mint leaves and serve

immediately.

GLAZE

1 cup Melted chocolate


THEIR BEGINNING AS A COUPLE IS AS SWEET AS THEIR PRODUCTS. Chef consultant Kelly Parreño and Migo Librojo, a dentist by profession, are high school sweethearts who met during the former’s school fair in Miriam College back in 2001. They eventually reconnected in early 2015 and later planned to venture on a business together. Because both Migo and Kelly lost their mothers to cancer, they decided to make Fair Grounds, their company food line, appetizing, holistic, and supportive of local fair-trade organizations.

One of the couple’s first products are the Infused Sugars. Raw muscovado sourced from Bacolod is permeated with rich fragrant flavors like authentic Ceylon Cinnamon or Vanilla Bean & Rose Buds. It’s the perfect sweetener to level up your coffee, tea, and desserts experience. Fair Grounds’ most popular product right now is its Organic Beenut Butter line. Beenut refers to their peanut butter’s main sweetener: wild honey that’s sourced from Batangas. “The kinds of peanut butter you buy at the groceries today contain so much unnecessary and bad-for-you ingredients,” Kelly shares. Check the label of their Organic Beenut Butter and you’ll see only four ingredients at most—no salt or sugar added. The original flavor is already a treat but for those who prefer their peanut butter a bit decadent, pick either the Belgian White Chocolate or the Dark Chocolate Truffle flavors. They’re so addicting that you’ll lick a spoonful clean even before it touches the toast. The company also has its savory products like the Rosemary Himalayan Sea Salt which you can use as a basic seasoning for any protein.

Fair Grounds’ latest collection is its Skinny Dips. Self-confessed snack addicts, Kelly and Migo developed the yogurt-based dips so that people would have a healthier option while snacking. They currently have three flavors: Creamy Kale, Roasted Eggplant, and Smoked Salmon.

Fair Grounds may have just started last November but it has already been getting its fill of large orders. It’s a far cry from their early months when the couple was still learning the tricks of the trade. “We

only sold four bottles during our first bazaar!” Migo confesses.

Today, as fair trade advocates, the couple is busier than ever preparing everything and dividing tasks between them—from purchasing, developing recipes, mixing ingredients, packaging, to deliveries. With the strong demand for their health products, do they get overwhelmed by their hectic work? “It's nerve-wracking, but it feels good,” Kelly explains.

It’s also nice that people actually appreciate what we’re doing.”

FOR ORDERS AND INQUIRIES, EMAIL [email protected]. VISIT WWW.FACEBOOK.COM/FAIRGROUNDSPH

Fair GroundsWords by Angeli De Rivera


F O O D B E AT


Project HearthWords by Janelle Año


FOR BROTHER AND SISTER TEAM ALEX AND CELINA LE NEINDRE, GOOD FOOD HAS ALWAYS BEEN A PART OF THEIR LIVES. As the children of restaurateur Claude Le Neindre, the two remember childhood summers spent working in their father’s restaurant, the beloved Davaoeño institution, Claude’s Café. Celina would man the bar and Alex, the kitchen. “As far as I could remember, I always had a ladle in my hand,” Alex recalls.

The two siblings eventually took up culinary arts. And although Celina dabbled in corporate jobs, the lure of the kitchen proved too strong, and the siblings found themselves dreaming of opening up their own restaurant after graduating from culinary school. However, they didn’t feel ready quite yet. “It’s a huge investment, plus we saw our parents do it! But we still love cooking, we still love food, and we still believe in what our father created, with the help of my mom,” Celina shares. When their friends started requesting for jars of their dad’s signature sauces for their parties and cookouts, an idea started to form: why not start a collection of restaurant-quality food products for home cooks? And so, in August 2015, they released their first collection of products under Project Hearth, Maison du Chef.

“Maison du Chef is a line of products inspired by my father’s recipes, but we personalized them and made them a bit more our style. We love using local produce,” Celina shares. All of the ingredients used for their broths, soups, jams, and sauces

are handpicked by the siblings from local markets and farms, and are bottled on the same day they are bought to ensure freshness.

There are currently 17 products under Maison du Chef, including three broths (vegetable, beef, and chicken), five soups (French onion, asparagus, tomato, pumpkin, and potato leek), and four sauces (tomato, ratatouille, pepper steak, and mushroom).

All of the products can be used straight out of the jar, or as a base ingredient for more complex recipes. “The French onion soup is our favorite because it’s what we grew up eating. All you have to do is heat it up. Or you can add some pepper and cheese, put it in a bread bowl, and bake it in the oven—just like in a restaurant! The other soups, you can just heat them up or you can finish them

with cream, butter, basil, or parsley if you want.” Alex shares one of his favorite ways to use the sauces: “I like to make chasseur sauce by mixing our mushroom sauce with a little bit of white wine and our tomato sauce; thenI sauté it with some onions. It’s really great with fish or even chicken.”

“We like to say that Project Hearth is ‘gourmet at your doorstep’. It’s restaurant-style, restaurant quality food,” Celina says. “We want people to be creative and really use it in their own kitchens. We do all the hard work and it’s up to our customers to use our products in their cooking any way they want!”

FOR ORDERS AND INQUIRIES, CALL (0906) 203-5277. PROJECT HEARTH PRODUCTS ARE ALSO AVAILABLE AT THE LEGASPI SUNDAY MARKET IN LEGASPI VILLAGE, MAKATI CITY, 7:00AM-2:00PM


Three Sisters' new location has a homey feel to it

Pancit Bihon

Everybody's favorite: the Pork BBQ

Fresh Lumpiang

Ubod

The first Three Sisters’ located in Poblacion, Pasig that was rebuilt after the war


C U L I N A RY H I S T O RY

Words by Paul Catiang

Photography by John Ocampo of Studio 100

Art direction by Yllaine Sabenecio

A closer look at Three Sisters', the restaurant that has always

been there

Feeding the�Neighborhood

THE EAST AND WEST CAPITOL roads located at Barangay Kapitolyo, Pasig comprise the Eat Street of central Metro Manila, a hub of dining concepts covering a wide range of cuisines, making this old neighborhood a dining destination for adventurous foodies. But before the community became a collection of modern global cuisines, it dined modestly on local fare. Before these two roads were dotted with restaurants and its sidewalks lined with cars, there were isolated great houses and urban compounds, separated by fields of talahib. For decades, the neighborhood was served by only one restaurant: Three Sisters’.

After 75 years, three locations, and four generations of owners, Three Sisters’ has witnessed the passage of history through Pasig and has shifted along with it. What has stayed the same is the food. Here, we met Paul and Julia Pike, respectively Rosa Francisco’s great-grandson and his wife to talk about their restaurant’s roots.

Building,�Rebuilding,�and�Expanding

The restaurant’s early history is briefly told on the menu. Lola Rosa opened a panciteria in Poblacion, Pasig. She called

it Three Sisters’ Refreshment Parlor, after a talcum powder brand whose radio jingle she’d fallen in love with, and it served pancit, pork barbecue, and halo-halo. The stand opened in November 1941, All Saints’ Day, to feed Catholics on their annual pilgrimage to the cemetery to pay respects to the dead. It also opened a month before World War II broke out in the Philippines.

Over the course of the war, the stand burned to the ground, but Lola Rosa and her family rebuilt it after peace was restored. For three decades, Three Sisters’ stood in Poblacion, serving its neighborhood in its quiet way until the 1970s, when it moved to East Capitol. It was this way of life that Paul was born into, even as it shifted with the tides of history.

Lunch�with�Office�WorkersPaul was born on the restaurant’s 39th

year, and Three Sisters’ was always there in the background for him—and right beside the house he grew in. “Naaalala ko riyan,” he relates, “every lunch time, pagbaba ko merong long table doon sa bahay na nakaupo ang mga taga-Meralco, taga-PLDT, Unilab, United. So, ganoon siya kapuno, sa naaalala ko na hanggang ‘yung bahay kailangan nila ng upuan.

collection oit dined mothese two rorestaurantscac rs, there wanand urban cbyby fields of nen ighborhorer staurant:

After 75 yfof ur generaSiS sters’ hashistory thralong withis the foodPike, respegrandson arestaurant

Buildingand�Exp

The resttold on thepanciteria

Lola Rosa, the founder of Three Sisters’ of Pasig


Lahat sila naka-polo, naka-corporate barong.” It was there on weekends, where the family would serve churchgoers a familiar Sunday lunch of familiar lutong-bahay fare: pancit

canton and bihon, beef caldereta, hototay, barbecue—pork, chicken, liempo, kare-kare, pinakbet, among a few other Filipino classics.

It followed him to school, with the now-famous barbecue packed everyday into his baon, which he’d sometimes swap with his classmates for variety. Through the restaurant, he absorbed his mother’s cooking skills and developed a knack for feeding his barkada whenever they got together. His mother, Maria

Corazon Pike, even suggested that he take up culinary studies, but Paul was still an ‘80s kid and grew up fascinated with computers. He instead studied IT.

Beer�and�MallsWith the 1990s came a couple of

shifts. First was a more youthful approach to beer culture. Paul remembers the San Miguel Five-Thirsty ad campaign that coincided with the addition of sisig and lechon kawali to the Three Sisters’ menu, which opened the restaurant to a market segment of yuppies wishing to unwind at the end of their workday. The second was the rise of malls around Metro Manila specifically in Pasig and Mandaluyong. Understandably, the locals were curious, and for a time, explored the new options these malls provided. It also signified a slight downturn in the restaurant’s business, but as Paul observes, “Eventually, siguro after a couple of years nagbabalikan din ‘yung mga taga-rito, kung baga ‘yung mga loyalista.” It was also an opportunity for

the family to check out what other restaurants were doing. “Like naman kami, alam naming kumaunti ‘yung mga tao sa resto. Kami rin, lalabas kami to check out ‘yung mga kainan.”

And Three Sisters’ was still there when he and Julia started dating around 13 years ago. “Sa totoo lang,” Paul laughs, “hindi ko rin alam, pero ‘yung ginawa ko noong nagde-date kami, siyempre cheap date ako eh, pinapakain ko siya sa resto. ‘O, Mommy, kakain kami ni Julia, ha?’ So doon kami lagi kumakain.” Julia still remembers what they ate on those first times: the caldereta, the bihon, and the barbecue. Even then, she told Paul she

thought there was something special in their food.

Eat�Street�PioneersAfter a four-year stint running

the Three Sisters’ seaside paluto on Macapagal Boulevard, Paul and Julia started joining bazaars like Banchetto, which reminded people that the restaurant was always there. This came at a time when other restaurants started

The�couple�later�on�realized�that�the�

restaurant�is�more�than�a�business�to�

them—it�had�become�a�service�to�the�

community.

Family favorites and home cooked

flavors at Three Sisters'

Fourth generation

owners Paul and Julia Pike


to pop up all over Kapitolyo. Three Sisters’ eventually established itself as the place that cornered the market on classic, home-cooked Filipino food.

It was in 2008 that Mrs. Pike’s health declined and she eventually passed away. Over the course of her illness, Paul gradually took over restaurant operations and finally stepped into the role. As a promise to himself and to his mother, he went to culinary school and has since applied what he has learned. Where diners are concerned, the familiar Three Sisters’ fare remains the same, albeit presented differently. For example, the tortang alimasag that used to be one big omelet is converted into two smaller omelets paired with rice for a complete meal; and the hito with buro is filleted, deboned, and cut into bite-sized pieces for easier eating. Paul also continues to educate his staff in more efficient preparation methods and managing supplies in order to bring their traditional kusina setup into a more accomplished kitchen.

Community�ServiceThis year finds Three Sisters’ busier

than ever at its new location on West Capitol. The new menu will make its debut, and a Tiendesitas branch will later open within the year to cater to professionals in the area. On the day of our visit, Paul and Julia had their hands full; a customer requested 150 orders of their barbecue for lunch that day. The second-floor dining room was empty when the interview began, but towards the middle, it had filled up all the way to the al fresco balcony, with lunching families, office workers in their uniform blouses and

barongs. Diners crowded the downstairs area—at a table for one, a senior citizen sat at his meal, looking like he came from the neighborhood and this has been one of his regular lunch places for years. Paul says that Sundays are just as crowded, with churchgoers who walk over from the nearby church after mass, as they did in decades past.

A month after Mrs. Pike passed away, the remaining heirs decided to divide the property the restaurant sat on. This meant that it had to close while the family was still in mourning. One day after the closure, Julia spotted a woman around their age outside, crying. The couple came to her to ask what was wrong. The woman was crying for her parents, who had planned on coming over to have hototay for lunch. Julia tried to console her. “Don’t cry!” she said. “I’ll teach you how to cook it! Ano ba, that’s only hototay; it’s not the end of the world!” The woman replied, “No, you don’t understand, it’s a tradition for our family.”

The couple later on realized that the restaurant is more than a business to them—it had become a service to the community. It is no surprise that the neighborhood welcomed their reopening by coming over in droves, whether for their lunch hour at work, after mass, for celebrations, or an ordinary lunch or dinner on any given day. There lies the comfort of Three Sisters’, in the knowledge that it has always been there, woven into the routines of daily life and the coming and going of each generation—a place where the food is wrapped up in family, community, and tradition, and where each bite tastes of home.

Paul’s Tito Berting posing with the staff at the East Capitol branch in the 70s

Featuring 100 of your favorite Pinoy and global recipes,selected by Appetite magazine Editor-in-Chief, Nina Daza-Puyat.Grab a copy now on leadingbookstores nationwide.

Take Appetite with you in your cooking adventures and discover how delicious life can be.

A prestigepublication of

A Fusion of Flavors

#AppetiteEveryday

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D I N I N GA P R I L 2 0 1 6

Skewers, sandwiches, and

steaks are just some of the sensational summer eats we

found at our resto picks this month.

This artisanal pizza sampler from

Tāza Fresh Table has 4 flavors: Salsa Verde +

Grilled Vegetables + Four Cheese +

Margherita!

All the breads (potato, pain de mie, molasses, and multi-grain) for the sandwiches are baked in-house daily

Superb sandwiches and more at Alley

Words by Janelle Año


Art direction by Angeli De Rivera

Breadtime Stories

D I N I N G | Alley


AN ALLEY IS A NARROW LANE OR PASSAGE USUALLY HIDDEN BETWEEN OR BEHIND BUILDINGS—living up to its name, this restaurant is equally nondescript and unassuming. Tucked away inside a residential-slash-commercial space, specifically The Grove by Rockwell, it’s not exactly the kind of place one would stumble upon unless they already knew what they were looking for. However, the restaurant is quickly making a name for itself among those in the know for two things: their unique advocacies and their really, really good sandwiches.

Co-owned by Butz Tenchavez and helmed by Thirdy Dolatre at the kitchen, Alley’s goals are ambitious: to make almost everything in the menu from scratch daily (including all the pastas, sauces, condiments, cured meats, and even breads for the sandwiches), to highlight local produce, and to partner with and support social

entrepreneurs. You can see this in dishes like the Breakfast in Bread, which uses strawberry jam from Good Shepherd; theMarket Beetroot Salad, which has goat cheese from Rizal Dairy Farms; and even their selection of iced teas from Tsaa Laya.

“Alley is a sandwich shop talaga. But not everyone who dines here craves sandwiches so we came up with other dishes, like mains and pastas,” Chef Thirdy shares. For an appetizer that’s hard to beat, go for the Spinach and Pimiento Fonduta. Scoop up the rich and velvety fondue with the freshly baked pistolet bread—perfectly crusty on the outside, soft as a dream inside. Their take on Vongole is irreverent but no less delicious. Freshly made squid ink pasta is used instead of the usual spaghetti to make for a briny, somewhat pungent contrast to the fresh clams. The New York Striploin Steak, served with potato gratin (laced with strips of caramelized onions!), is a good choice for meat lovers, but the real standout is the Slow Cooked Pork Belly. Think pork that’s brined and slow cooked for two whole days until it’s meltingly tender, served over creamy polenta. It's then topped with a bright and fresh cabbage-fennel slaw for an interplay of flavors, and drizzled with a sweet and tangy orange and vinegar reduction. The finishing touch? A light sprinkling of orange and sugar powder to excite your tastebuds and keep you coming back for more. The dish is pure genius.

Of course, you can’t leave without trying their sandwiches. Try the Grilled Cheese Pimiento, a levelled up version of everyone’s childhood baon favorite. Here, aged cheddar and gruyère combine with the piquant flavors of homemade pimiento spread. Chef Thirdy’s take on the Reuben is possibly one

of the best we’ve tried in the metro—from the home-cured corned beef belly to the pickled slaw, Emmenthal cheese, and honey mustard, everything comes together to form the perfect bite each time. Another playful twist by Chef Thirdy: “Instead of just rye, I bake the bread with some molasses.” The result is a sandwich that’s hefty and savory, with punchy notes from the slaw punctuated by sweetness from the bread. Another must try is the Patty Crunch, a cross between a hamburger and a grilled cheese sandwich. Definitely not for those with small appetites, the sandwich has an Angus beef patty with cheddar, mozzarella, Russian dressing, and a generous stack of fried onion strings sandwiched in between freshly baked potato bread. Forget any notions you have about sandwiches as merienda fare—at Alley, the sandwiches are big and bold, and demand to be enjoyed and savored as meals in themselves.

Just barely a few months old, it may be too early to tell what’s in store for Alley. But whether or not you’re a fan of sandwiches, we believe that Alley’s food—simple yet utterly delicious and satisfying—make it a hidden gem of a restaurant that should be on everyone’s radar.

SPINACH AND PIMIENTO FONDUTA (P259)

MARKET BEETROOT SALAD (P279)

PATTY CRUNCH (P349)

GRILLED CHEESE PIMIENTO (P279)

REUBEN (P379)

VONGOLE (P369)

SLOW COOKED PORK BELLY (P359)

NEW YORK STRIPLOIN (P899)

CHOCOLATE CRÈME BRÛLÉE (P229)

WE RECOMMEND

ALLEY. THE GROVE RETAIL ROW, THE GROVE BY ROCKWELL, 117 E. RODRIGUEZ JR. AVENUE, UGONG, PASIG CITY. CALL (0916) 493-3136

Top left: It takes two days to prepare the Slow Cooked Pork Belly; Right: Patty Crunch; Below: Chef Thirdy Dolatre with co-owner Butz Tenchavez

Cheesy, goeey, and chock-full of pepper

and spinach, this Fonduta makes for a

flavorful appetizer

Vongole with squid ink pasta


CHICHARON WITH OREGANO ONION DIP (P45)

CHICKEN YAKITORI FILLET (P180)

AMERICAN PORK BELLY SLAB WITH MEXICAN

RICE OR STEAMED RICE AND POTATO

CHIPS (P395)

FILIPINO PORK BELLY WITH JAVA RICE (P220)

MEXICAN SHREDDED BEEF STRIP LOIN WITH

GREEN CHILI SERVED WITH CRISPY PITA (P195)

THAI CHICKEN SATAY (P195)

APPLE PIE WITH CREAM CHEESE FILLING (P90)

WE RECOMMEND

Let Smokin’ Cues take you on a tasty tour of global grill favorites

Words by Angeli De Rivera



Around the World in

Seven Plates

SMOKIN CUES. 42 KATIPUNAN AVENUE, WHITE PLAINS, QUEZON CITY. CALL (02) 911-4734, (0917) 674-1445

ANTHONY BOURDAIN ONCE SAID, “BARBECUE MAY NOT BE THE ROAD TO WORLD PEACE, BUT IT'S A START.” Well, a good place to explore that notion is at Smokin’ Cues in White Plains, Quezon City. The restaurant may look modest with its orange hued interiors, metallic utilitarian chairs, and wooden tabletops but the magic happens where the meat meets the grill.

Inspired by his family trips to different countries, Dale Liwanag pursued his goals to open a barbecue spot. Together with Fru Malijan, they launched Smokin’ Cues during the third quarter of last year after deciding to take their “world-ly” barbecue concept outside of Bawaii’s Vietnamese kitchen. “There are so many barbecue dishes in the world, and it would be a shame if they didn’t take the center stage,” Fru explains. The level of seriousness in prepping and cooking each variant is extraordinary. The kitchen has a strict four hour minimum marinating period so that the meats can fully absorb the flavors. There’s even the dedicated lava rock and charcoal grilling station for the different kinds of barbecues so that the flavors are retained in every dish. As explained in the documentary Cooked, when grilling, juices from the proteins drip on the coals and circle back to the meat in the form of smoke, creating a deeper flavor.

Fru admits that they needed to tweak some of the original recipes so Filipinos can fully appreciate each unique barbecue. After a trip to Japan, the couple brought home their yakitori experience but realized that the original recipe might be a little too bland for local tastes. So, they created their own Chicken Yakitori Fillet that’s flavored

with their signature mixture made up of sake, mirin, and Japanese soy sauce. American Southern barbecue fanatics may like their cues a bit on the savory and sour side but you’ll end up rejoicing with their version of the Belly Slab, a premier pork belly portion of equal parts fat and meat that’s heavily marinated and served with Dale’s sweet cumin barbecue sauce. It’s also available as a Rib Rack—perfect for sharing or, if you’re the kind who likes a meaty challenge, even for indulging in by yourself!

If you love bold, spicy flavors, try the Tabasco and chili enriched Mexican Shredded Beef Strip Loin, which you can pair with spiced rice, or scoop up with crispy pita bread. Thai barbecue is also represented in the menu in the Chicken Satay that’s partnered with a luscious peanut sauce. We won’t judge you if you order another serving of this happiness-on-a-stick that has tender chicken meat with slightly-charred chicken skin still coated with aromatics. That’s because we’d do the same as well.

Of course, local favorites still draw in the crowds. Smokin’ Cues’ Filipino Pork Belly is a notch above the rest—thin layers of fat intertwine with the skewered tender meat has customers savoring each sinful bite. Complemented with a serving of fragrant Java rice, this is so good that you’ll end up asking for more. Even the common Chicharon gets a makeover. Giant puffed up pork rinds that can barely fit the serving plate are served with a lovely oregano onion dip. It’s sure to whet the appetites of everyone around the table. If you still have room for dessert, order the Apple Pie with

Cream Cheese Filling. Unassuming at first glance, this deconstructed sampling of the classic apple pie gets our vote with its sweet-sour-salty notes mixed with a light layer of cream cheese then sprinkled with crunchy crumbled oats.

It’s exciting to think what other international barbecue offerings the restaurant will have in the future—Korean gogui perhaps? Argentinian asado? Middle Eastern kebabs? We’ll have to wait and see. For the meantime, sit back, chill and let Smokin’ Cues fire up the grill.

Grab a beer and munch away with this ultra light chicharon

Simple but flavorful Filipino Pork Belly skewers with Java rice

D I N I N G | Smokin’ Cues


No need to fly all over the world to enjoy these

spectacular sizzlers (clockwise from top

right): Thai Chicken Satay, Mexican Shredded Beef

Strip Loin with Crispy Pita, American Pork Belly Slab,

and a serving of spiced Mexican Rice


D I N I N G | The Stockpile

SALTED EGG FRIED BABY SQUID WITH

SQUID INK AOILI (P290)

CRISPY PIGS EARS WITH SWEET AND

SOUR LIME SAUCE (P270)

SARDINE AND SALTED EGG FLATBREAD WITH

FETA, TOMATOES, AND ONIONS (P220)

BEER BRAISED BEEF BELLY (P540)

BRAISED BEEF AND GRILLED CHEESE DIP

WITH TRUFFLE (P385)

TRUFFLED 4 CHEESE PASTA WITH

SMOKED BACON (P395)

THE STOCKPILE 6-HOUR SLOW

ROAST PORCHETTA (P520)

WE RECOMMEND

Laid-back, decadent, and unapologetic—

that’s why we like The Stockpile

Words by Angeli De Rivera



Heavy Hits

The Stockpile’s Chef Tanya Chua; Below: Your new kind of comfort food—Truffled 4 Cheese Pasta with Smoked Bacon

THE STOCKPILE. GROUND FLOOR, THE SAPPHIRE BLOC, SAPPHIRE AND GARNETT ROAD, ORTIGAS CENTER, PASIG CITY, CALL (0927) 507-2795

LIKE ANY OTHER BUSINESS DISTRICT, Ortigas Center is dotted with cost-friendly eateries, fast food chains, and convenient stores that will satisfy a working man’s (or woman’s) hunger pangs. Of course, an everyday meal should fit one’s usually limited budget—but today, you deserve a treat. Be it a reward after a nerve-wracking deadline, a successful presentation, or even just surviving a long hectic work day—sometimes the best prize you can give yourself is to eat delicious food, have a couple of brews, and let your hair down, literally or figuratively.

And so, for those looking for a place to unwind, The Stockpile at The Sapphire Bloc is ready to greet you with below zero beer and a plate of sinful, crazy good Crispy Pigs Ears.

The term “stockpile” refers to a place or storage area that’s abundant with food and beverages of many sorts. The restaurant reflects this abundance in the variety of cuisines on the menu—Mediterranean, Spanish, Italian, and Filipino. Don’t expect light fare or tiny portions, though. The Stockpile caters to your inner glutton—heavy, flavorful, and not to mention plentiful, like I-can-share this-but-I-really-don’t-want-to servings. Leave it to a petite chef to know your deepest meat reveries and make them into real life feasts on a platter. Chef Tanya Chua (formerly of Sunshine Kitchen) doesn’t shy away from ingredients usually cut off at first trim. Rather, she uses them in dishes to showcase their fullest flavors—from appetizers to mains, and even sauces.

The Crispy Pigs Ears with Sweet and Sour Lime Sauce is a sample of this practice—deep-fried slivers of batter-coated pig ears are tossed with crispy basil leaves. The guilt goes away as soon as you bite into a piece dipped into the sweet lime-flavored, chili-infused vinegar. For a different kind of fancy, try the Salted

Egg Fried Baby Squid—salted egg-coated fried baby squid and bite-size leeks with a deliciously rich squid ink aioli. Don’t forget to squeeze in a bit of lime juice to play up the flavors. A heart-friendly, no-meat option is the Sardine and Salted Egg Flatbread with Feta, Tomatoes, and Onions. You’ll fall in love with its tapestry of flavors—from the light yet delectable toppings down to the bread’s smokey and crunchy finish. Carnivores should go for the Beer Braised Beef Belly or its pulled-beef brioche sandwich version that’s grilled with mozzarella and matched with a wicked truffle gravy. Lots of love and cerveza negra were used to braise the beef belly and short ribs—making these two standouts on the menu.

For those looking to appease their comfort food cravings, try the the Truffled 4 Cheese Pasta with Smoked Bacon. You’ll want this all for yourself—conchiglie pasta in a sauce of melted mozzarella, brie, provolone, and grana padano, is made more gratifying with slices of picnic bacon. The 6-Hour Slow Roast Porchetta can make any work weary person forget his woes. With excess fat already rendered from the meat, the porchetta is left with a gorgeous marbling of flavorful meat. It merits the words “succulent” and “superb” whenever you bite into every forkful. The pork skin is worth mentioning as a separate entity—it is heavenly and absolutely worth the extra calories. The bonus sidings of herb salsa, spiced vinegar, and boiled vegetables round off the plate, making this a favorite dish among Stockpile regulars.

No need to rush home either since Stockpile is home to several craft beers by the bottle and draught beers straight from the keg. Stay on a Tuesday evening and you’ll end up listening to some awesome acoustic acts. Stop by the Stockpile any day or any night, and have your fill of things comforting and delicious.

Appetizing plates (from top): Sardine and Salted Egg Flatbread with Feta Cheese, Tomatoes, and Onions; Crispy Pigs Ears

with Sweet and Sour Lime Sauce; and Salted

Egg Baby Squid


Brand New Heavies (clockwise from top):The Stockpile 6-Hour Slow Roast Porchetta, Braised Beef and Grilled Cheese Dip with Truffle plus Beer Braised Beef Belly


Experience a taste of luxury and excellent steak at

Wolfgang’s Steakhouse



WOLFGANG’S STEAKHOUSE. 2ND FLOOR, RESORTS WORLD, NEWPORT CITY, PASAY CITY. CALL (0920) 821-9247

BEVERLY HILLS CHOPPED SALAD

PORTERHOUSE STEAK FOR TWO

SIDES (CREAMED SPINACH, ONION RINGS,

GERMAN POTATOES)

DESSERT SAMPLER

Prices available upon request

WE RECOMMEND

A Cut Above the Rest

From top: The restaurant’s especially constructed dry-aging room; The Beverly Hills Chopped Salad; The Dessert Sampler

FEW THINGS COME CLOSE TO THE ELEMENTAL PLEASURES OF A PERFECTLY COOKED STEAK. A good steak with a slightly charred, caramelized crust and meat that’s dripping with juices with a rich and beefy flavor is only deceptively simple to prepare. In reality, it takes skill to cook a great piece of steak, and there’s a lot of hard work involved in selecting meat with just the right amount of marbling down to dry-aging it, seasoning it, searing it, grilling it, and even finding that sweet spot between letting the meat rest and serving it hot off the grill. Good thing the folks at Wolfgang’s Steakhouse take their steaks seriously.

Almost every steak lover has heard of Wolfgang Zweiner by now. Having worked as the head waiter for the legendary Peter Luger—the proprietor of arguably one of the world’s best steakhouses—for more than forty years, Zweiner learned the craft and the secrets of the trade from his decades of service. When he retired, his son convinced him to open his own steakhouse in 1912. One thing led to another until Zweiner found himself with his own steak empire spanning nine restaurants across the United States, three restaurants in Japan, one restaurant in Korea, and now, one in the Philippines. But can Filipino diners expect the same Wolfgang experience that made the steakhouse a smashing hit among New York’s notoriously fickle dining public?

“For all of the branches of Wolfgang’s worldwide, we get the meat from the main branch of Wolfgang’s,” shares Gail Racho, local marketing manager of Wolfgang’s Steakhouse. “We get the most premium USDA meat. We don’t just get black angus or any other meat!” After each handpicked batch of meat is delivered to the restaurant, it undergoes a 28 day dry-aging process in the steakhouse’s own dry-aging room to break down the enzymes in the meat for beef that’s not only more tender, but with a richer, more complex flavor with faintly

sweet, savory, and umami notes—flavors that are not present in freshly slaughtered beef. The meat is then carved to order by the restaurant’s own butcher.

To experience this for yourself, order the Porterhouse Steak for Two, a real feast. Served sizzling hot, each buttery, beefy bite is a treat, and the meat is so tender that you won’t even need a steak knife to cut through the meat. Pair this with their classic sides like the Creamed Spinach, Onion Rings, or our favorite, the German Potatoes, which are thick, hand-cut spuds. Order the Beverly Hills Side Salad to share—a medley of farm fresh vegetables with chunks of Canadian bacon and sweet, juicy shrimp.

While all Wolfgang’s Steakhouses around the globe share the same dinner selections, there are some items on the lunch menu that are exclusive to the Philippines. “Wolfgang’s is very flexible with the menu. In the Philippines, we have our steak rice because we love rice! Later on, we’ll also be doing dry-aged tapsilog. It’s something new and different but still incorporating Filipino culture,” shares Gail.

End your meal on a sweet note with their Dessert Sampler, which has five full-size servings of the restaurant’s bestselling desserts with a heaping mound of Zweiner’s famous schlag (freshly whipped cream). The schlag pairs well with any of the cakes and pies. Two standouts are the Cheesecake (rich and dense, but not cloying) and the Key Lime Pie (a perfect push-and-pull of sweet and tart flavors) but you can’t go wrong with any of the desserts. Wine lovers will be delighted to know that the restaurant also has a well-stocked wine cellar with over 800 bottles to choose from—the perfect accompaniment to an already indulgent meal.

Whether you’re celebrating a special occasion or simply want to treat yourself to a really good meal, Wolfgang’s Steakhouse promises an indulgent—not to mention delicious—dining experience you won’t soon forget.

D I N I N G | Wolfgang's Steakhouse


Only dry-aged USDA prime beef is used for the steaks at Wolfgang’sSteakhouse


TĀZA IS THE ARABIC WORD FOR “FRESH,”

and the restaurant does its very best to live up to its name by offering only the brightest, freshest produce and meat from

local farms and ranches. From the

crisp and dewy kale from the restaurant’s very

own garden to plump prawns from Iloilo and tuba vinegar from

Quezon, every ingredient is thoughtfully and carefully sourced before it makes its way to diners’ plates.

Conceptualized by Chef Jayme Natividad, the restaurant offers an exciting mix of global dishes inspired by Chef Jayme’s nearly 20 years of experience working for some of the most acclaimed restaurants in New York. (Some of the chefs he’s worked with? Michael White, Mario Batali, and Wolfgang Puck, to name a few!) When the great recession hit, Chef Jayme decided to move back to the Philippines. In 2009, he traded the hustle and bustle of the big city for country living. He was tapped by the Taal Vista Hotel in Tagaytay to help create a proposal for a dining concept, and by January 2015, Tāza Fresh Table opened its doors to the public. The restaurant, which draws inspiration from country gardens, overlooks the Taal lake and volcano, offering guests a stunning view as they dine.

“Working on this project, I got to meet a lot of farmers all over the country. It’s better than going to the market!” Fresh ingredients take center stage in Chef Jayme’s dishes and, as much as possible, everything is made from scratch. Start your meal with the Mezze, small plates of appetizers. Go for the Boquerones, anchovies cured in vinegar, or the Spinach with Bacon Jam which has creamed spinach with homemade candied bacon. For those

looking for something light yet substantial, the Squash and Black Rice Salad offers the perfect mix of textures and flavors. Pickled onions, ricotta, pesto, cashew nuts, and creamy roasted squash are livened up by a tangy lemon lime dressing while black rice from Mt. Kanlaon add body as well as an addicting nutty, faintly sweet flavor profile to the salad.

For the pastas, the sinfully rich Lobster Fettucini is the restaurant’s bestselling dish. Cooked with lobsters from Batangas, this has a rich tomato sauce with an herby, bittersweet kick thanks to tarragon, with a topping of breadcrumbs for added texture. The Papardelle Bolognese is another standout. Light and chewy papardelle noodles make for the perfect backdrop to the hearty and meaty bolognese sauce (a hundred year old recipe that Chef Jayme learned from an Italian chef he had worked with in New York!).

If you’re looking for heartier mains, the Tomahawk Pork Chop is a must try. Consider a meltingly tender slab of pork topped with caramelized onions and pork au jus, served over a bed of cauliflower and potato mash. It’s pure indulgence. For dessert, order their homemade ice creams (we love the Olive Oil flavor!) or the Napoleon, with mascarpone cheese spiked with barako coffee and layered with otap.

Possibly the best thing about Tāza Fresh Table, however, is that each trip is more exciting than the last. While the restaurant has its staple of old favorites, it also has an ever changing seasonal menu. “Aside from being local and farm-to-table, we’re seasonal as well. Every month, we have different produce in season, so we have our summer menu coming out. I’ve been going to the market and checking what’s available,” Chef Jayme says. “For my dishes that’s regularly available on the menu, I make little changesdepending on what’s seasonal.” Chef Jayme’s unique brand of comfort food cooked with

flair—all served in front of a breathtaking view—makes Tāza Fresh Table a breath of fresh air in a sea of restaurants. If you need another reason to visit Tagaytay, this is it.

Farm-fresh dining amid a gorgeous view at Tāza Fresh Table





D I N I N G | Tāza Fresh Table

SQUASH AND BLACK RICE SALAD (P325)

WATERMELON SALAD (P295)

MEZZE (P700/4 ITEMS)

BEEF STROGANOFF (P525)

LOBSTER FETTUCINI (P500)

PAPARDELLE BOLOGNESE (P520)

PIZZA SAMPLER (P720)

TOMAHAWK PORK CHOP (P800)

OLIVE OIL ICE CREAM (P215)

PIÑA COLADA SORBET (P120)

NAPOLEON (P225)

WE RECOMMEND

A Breath of Fresh Air

All of the ingredients for Taza’s dishes—from the appetizers down to the desserts—are

painstakingly sourced by Chef Jayme

Natividad (top) from local farmers and

suppliers

TĀZA FRESH TABLE. TAAL VISTA HOTEL, KM. 60, AGUINALDO HIGHWAY, TAGAYTAY CITY. CALL (02) 917-8225, (46) 413-100 OR (0917) 809-1254

Chef Jayme Natividad


Easily good for two to three people, the

Tomahawk Pork Chop is one of the restaurant’s

bestsellers


8 Missouri Building, Missouri Street, Greenhills, San Juan City. (02) 775-9092

Sampler plate (P395/5 scoops)101 flavors? It’s true, asterisk, subject to availability. And boy, have they got some wild flavors. I later realized that I could have gotten 6 scoops for P400 if I had ordered two orders of three scoops instead, oh well! Anyway, on with the tasting. The Olive and Basil was delicious! Fresh tasting and earthy, it’s my favorite flavor on my sampler plate. The Red Pepper Walnut was interesting: a little spicy, and it tasted like a sweet Persian snack. The Beer and Chicharon was kinda weak. The pork rind had become quite soggy, but I liked the malty finish of the ice cream. Bacon and Cheese was so-so. I thought they could do something to make it a cohesive flavor, but really, it’s just bacon and cheese in ice cream. Rosebud was cute. You don’t really taste the chopped up rose petals at first, but at the end the floral finish comes up into your nose. The consistencies of the ice creams were smooth and all, but I noticed some of them had ice crystals

in them. Yeah, a lot of novelty flavors. Some good, some just okay. Free tastes are available, so just pick one that you like. Good value for money, in any case.

Words and photos by Zig Naguiat

Augh, so hot. And when it’s this hot, you typically want ice cream to cool you down. Plenty enough places to go look for some, and quite a few have unique in-house flavors. This month, interesting scoops of

ice cream are on my mind, and I’ll show you where to get some.

| 1 | Carousel Creamery

RATING

3.5/5

Second Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City. (0977) 375-1571

Double Scoop (P185/220g)Let’s start simple first. I got the Motherlode and Half-baked Madagascar flavors for my order (a double scoop is heavier than a twin scoop by 50 grams, so I do think it’s worth getting that instead. Unless you’re on a diet. In which case, why are you eating ice cream anyway?). The Motherlode is a cream-based flavor without vanilla. With just the right amount of sweetness, this allowed the natural flavors of the walnuts, pecans, and peanut ripple to be fully appreciated. Very nutty taste to say the least, and plenty of fresh crunch. The Half-baked Madagascar on the other hand screams vanilla. Plenty of cookie chunks too, something to chew

on and slow down your ice cream eating. Smooth, creamy, and it doesn’t melt so fast either. An excellent choice for comforting you on a bad day.

| 2 | Mad Mark’s Creamery and Good Eats

RATING

4/5

Food Hall, 5th Floor, Mega Fashion Hall, SM Megamall, Ortigas, Mandaluyong City. (0918) 888-3656

P150/4 oz. cupYeah, Japanese-style ice cream. You know it’s gonna be... different. Wasabi ice cream? Nah, too pedestrian by now. Miso and Sake? Seaweed? Heck yeah! Or no, depending on your taste. The miso was certainly... unique. Each spoonful was bursting with strong umami flavors. Couldn’t taste the sake, but the miso was ever present. I just thought of it as a version of salted caramel, though the soybean chunks reminded me of its true nature. The seaweed was earthy and actually palatable—a light nori flavor that gives way to a creamy aftertaste. The ice creams were smooth

enough to scoop, though a little iciness was present. I was entertained, but felt strange right after. MSG reaction from ice cream? Absurd.

| 3 | Dojo Dairy

RATING

4/5

R E S T O 6


Zig Naguiat wants to make dream memes of ice creams and alike themes but it seems those dreams cause people to scream. He should stop eating ice cream at night.

Second Floor, Glorietta 2, Ayala Center, Glorietta Complex, Makati City. (02) 955-1579

Regular Scoop (P95) + additional scoop (P50)I got the Good Golly Lolly and White Chocolate Raspberry flavors for this trip. Honestly, the latter was pretty tame. White choco chips generously scattered throughout, with a mild raspberry ripple. I liked it well enough, though I would have preferred it if it had more sour and sweet notes. The former, however, was something different for sure. “Juicy Fruit” flavored ice cream with chewy gum drops. What? As in the gum? Possibly. It certainly was fruity-tasting. Really sweet, too. The gumdrops I liked a lot because they didn’t turn into hard fruit-flavored rocks when frozen. Delightful to chew on, I felt like a kid again. A fun enough flavor for

kids, I guess, but adults might be turned off and choose the first flavor instead. In any case, this place has something for everybody. Try ‘em out!

| 4 | New Zealand Natural

RATING

4/5

Ground Floor, Regis Center, Katipunan Avenue, Loyola Heights, Quezon City. (0927) 290-1633

Sampler Special (three scoops of the highest priced flavor)Quite possibly the store that most embodies “artisanal ice cream,” the flavors are as full of personality as their creator. I chose Once in a Blue Moon, Champorado at Dilis, and Unresolved Issues, which is a special Valentine’s Day flavor. Of course it is...no, it has nothing to do with what’s happening with my life. Anyway, the first is ice cream full of blue cheese chunks. They gave me the option of adding walnuts and honey, which I took. Really generous with the blue cheese, which was strong and pungent, and the honey and nuts added extra sweetness and crunch. Not a flavor for everyone though. I really liked the champorado, with a deep tasting chocolate flavor, with crunchy dilis adding a touch of saltiness and bitterness that would make this awesome for breakfast. So, what about unresolved issues, why is it called so? It’s made with ampalaya. Get it? Because it’s bitter gourd. Actually, no. I don’t know how they did it, but there was no bitterness at all in the ice cream. Just a clean and pleasant

ampalaya taste, which works pretty well in my opinion. A bit pricey, but you get good quality stuff. Definitely worth return trips for these and other flavors.

| 5 | Sebastian's

RATING

4.5/5

168 Maginhawa Street, Sikatuna Village, Quezon City. (02) 434-3784

Indulgence (P95/3 scoops)Oh man, three big scoops of ice cream for P95? So sold! I decided to try the Mango Ginger, Starry Surprise, and Tres Leches. The Mango Ginger was an interesting combination of flavors, a mild mango taste with a pleasant ginger aftertaste. The Starry Surprise had a light anise flavor that actually made me want more of it. The Tres Leches in the meantime was a bit hard to figure out, as the flavors kind of melded together. You could taste a little of the three kinds of milk sometimes, but not always. All three flavors were especially smooth and creamy, without any icy bits inside. My only

complaint is that the flavors tend to be mild, especially if you’re used to stronger, more commercial tastes. Pretty darn good, though, especially at that price. A small place with a lot of love for what it provides, and it shows.

| 6 | Papa Diddi's

RATING

4.5/5


SOME CALL THE CLUBHOUSE SANDWICH AN UPGRADED version of the BLT with the addition of cooked chicken slices (or turkey in some versions) plus the extra slice of bread in between layers. It may be one of the most popular sandwiches around but its origin remains unclear.

The most famous theory suggests that it was invented in 1894 to feed the guests of Saratoga Clubhouse, an exclusive gambling house in upstate New York. Coincidentally, it’s also where the potato chips were invented. Another story suggests that the Clubhouse Sandwich was created when a man went home famished to find his family and servants already asleep. He checked out his pantry and ice chest for

something to eat and was able to find the ingredients needed to create the now-famous sandwich. He decided to share his sandwich recipe with the club he was a member of, which subsequently adapted his creation in order to serve its other members and guests.

Whether this popular sandwich was created to feed the hungry gambling gentlemen or to satisfy a lone man’s late night cravings, the Clubhouse Sandwich has certainly gone a long way from being just an option in a clubhouse menu into a classic American dish. If the most excellent things are created out of necessity, then the Clubhouse Sandwich is definitely one of them.

The Clubhouse SandwichWords by Yllaine Sabenecio



Food styling by Nina Daza-Puyat

L e t t u c e S l i c e d B r e a d

M a yo n n a i s e To m a t o e s

C h i c ke n B a c o n

T H E B I T E



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&HEART HOME

A P R I L 2 0 1 6

Here’s everything you ever wanted to know about our local lobsters—and all the secrets to getting great flavors out of your barbecues! Plus, go on a food tour of Iloilo and find out how to throw your own spa-and-tea party at home!

How to tell if the lobster is cooked? As soon as its shell

turns bright red orange, take it off

the grill or steamer

S P E C I A L F E AT U R E


LOBSTERPrimer

A

Words by Digs Ramos

Recipes and food styling by Chef Ann San Diego

Produced by Angeli De Rivera



Move over Maine lobsters, these native king crustaceans

are here to take on the spotlight

Philippine( (

NO OTHER LUXURY SEAFOOD ITEM IS AS COMMERCIALLY AVAILABLE AS THE LOBSTER. Quality caviar can only be purchased in select upscale stores, while true sushi grade tuna can be a challenge to find. Yet, this tasty crustacean remains a stranger to many kitchens and can make experienced home cooks second-guess their skills.

Blame the cold shoulder on the price and lack of information on Philippine spiny lobsters. Many are familiar with the clawed American variety, but may not be as knowledgeable with warm water lobsters, also known as rock lobsters, found in local shores.



ASWANGThis lobster is often sold at a lower price

by fisherfolk and market vendors. Reasons vary. Some point out that the aswang is a lot more common and easier to catch.

The meat of the aswang has a firmer texture and works well with sauces. Other lobsters shine even if it is just steamed and prepared without a sauce. Don't let it swim

with other varieties in one tank though; they tend to fight them off.

TIGEREnglish Name: Ornate Spiny Lobster

Scientific Name: Panulirus ornatus

This is the lobster you usually find in fish tanks at Chinese restaurants. The tiger

lobster is the most expensive commercially available lobster due to the strong demand

here and overseas.

BAMBOOEnglish Name: Painted Spiny Lobster

Scientific Name: Panulirus versicolor

The bamboo lobster stands out from other spiny lobsters because of its color. The

long white stripes on its legs and a green abdomen with black and white bands make

it easily identifiable.

THE Lobst

LOBSTER RULES

Eating a lobster is easy, it’s the opening that’s a bit tricky

With a firm grip on the head with

one hand and the lobster body

on the other, carefully twist off

head from the tail.

You can also wear thick

cotton gloves to avoid the sharp spines

and sides of the lobster.


REDEnglish Name:

Long legged Spiny Lobster

Scientific Name: Panulirus longpipes

The red lobster is one of two dark colored spiny lobsters. The lobster can

be identified by its reddish color and the white spots on its body.

PITIKEnglish Name:

Flathead Locust Lobster

Scientific Name: Thenus Orientalis

English Name:

Sculptured (Spotted) Slipper Lobster

Scientific Name: Parribacus antarticus

The size varies depending on the specie but slippers are shorter and smaller than spiny lobsters. Flatheads are the most common slipper lobsters in the market compared to the

spotted variety.

English and scientific names provided by the National

Fisheries Research and Development Institute

Tiger lobster photo by Mika Roxas

ter LineUP

To get the meat whole, use

kitchen shears to cut through

the shell.

Get the juices and tasty

bits from the head using a

metallic pick.

KNOCK, KNOCK— IT’S ME ,YOUR LOBSTER!

How to get live lobsters delivered to your

doorstep? Lobster House Manila is your go-to

source for the freshest and liveliest crustaceans.

They can even schedule their delivery just before

you prep so you’ll be guaranteed that the seafood

arrives at its prime, ready for cooking. Not only

can you choose from the different lobster varieties

but they also carry so many other goodies such

as curacha (spanner crab), soft-shell crab, pulpo

(octopus), uni (sea urchin), scallops, lapu-lapu

(grouper), abalone, and jumbo prawns.

FOR INQUIRIES AND ORDERS, CALL (02) 505-1474, (0917) 503-2860.

Some of the more common lobster varieties found in Philippine seas



Live lobsters, cut in half


2

Steam the lobsters for about 8-10 minutes

or until bright red orange in color. Serve

warm with vanilla butter sauce.

TIP Lobsters start to decompose when they

die. As a result, the taste and texture deteriorates. Good lobster meat should be firm and not mushy like cottage cheese. For a truly amazing meal, use live lobsters and

serve immediately after cooking.

Butter

Vanilla bean, scraped

Vanilla extract

1 cup

½

⅛ tsp

VANILLA BUTTER SAUCE

1. Put the butter in a saucepan and let melt

over low heat. Once the butter has melted,

take away the scum on top and bottom and

use only the “drawn” butter as sauce.

2. Add vanilla seeds and vanilla extract

to the butter. Mix well and let flavors set,

about 5 minutes.

Steamed Lobster with Vanilla Butter Sauce Makes 2-4 servings


Grilled Lobster with Chimichurri Sauce Makes 2-4 servings

Red wine vinegar

Salt

Garlic, minced

Shallot, finely chopped

Red chili

Finely chopped cilantro leaves

Finely chopped flat leaf parsley

Finely chopped fresh oregano

Olive oil

½ cup

1 tsp

4 cloves

1

½

½ cup

¼ cup

2 Tbsps

¾ cup

CHIMICHURRI SAUCE

1. Put the vinegar, salt, garlic, shallots,

and red chili in a medium bowl. Stir in the

cilantro, parsley, and oregano. Add more

red chili if you prefer the sauce spicy.

2. Add the olive oil and mix well with a

whisk or fork. Cover the bowl and set aside

for an hour or until ready for use, so the

flavors will blend well.

Live lobsters, cut in half

•Juice of ½ lemon


2

1. Cut lobsters in half using a sharp knife.

Squeeze lemon over lobster meat and

season with salt and pepper. Prepare

charcoal grill and cook lobsters until just

done.

2. Put lobsters on a platter, meat side up,

and slather with the chimichurri sauce.

NOTE: Chimichurri has always been used

as a good accompaniment for beef dishes,

but explore the robust flavors that easily

compliment all kinds of other meats including

chicken, pork, and even seafood. Remember

to use good quality olive oil for a deeper and

more robust flavor.

Lobster SinigangMakes 2-4 servings

Cooking oil

Onions, chopped

Chopped tomatoes

Sliced kamias

Fish sauce (patis), plus more to

season and for dipping

Small live lobsters

Rice washing (hugas-bigas)

Radish, peeled and sliced

Eggplants, sliced diagonally

String beans (sitaw), sliced into

segments

Green finger chilies (siling

mahaba)

Water spinach (kangkong),

leaves and upper stalks

2 Tbsps

2

1 cup

2 cups

2 Tbsps

3

8 cups

1

2

1 small

bundle

3

1 bundle

1. In a large cooking pot, heat oil over low-

medium heat. Sauté onions and cook until

they are soft and fragrant.

2. Add tomatoes and cook until soft and

mushy. Add kamias and patis. Continue to

cook over low heat until kamias also turns

mushy, mixing in with the tomatoes.

3. Pour in hugas-bigas and bring soup to a

boil. Drop lobsters into the soup.

4. Add radish and cook for another two

minutes. Add eggplants, sitaw, and siling

mahaba. Cook for another two minutes,

then add kangkong. Cook for another

minute until lobsters are red then turn off

heat. Taste and adjust seasoning with patis.

Serve hot.

TIP Just like its crustacean

cousins, the lobster meat will toughen if

overcooked.



Lobster Roll Makes 4 servings

Low-fat mayonnaise

Capers, chopped

Shallots, finely chopped

Olive oil

Chopped tarragon

Celery, chopped

Lobsters, steamed, peeled, and

cut into chunks

•Salt and white pepper, to

season

Mini baguettes, tops split and

toasted

Melted butter

½ cup

2 Tbsps

3

2 Tbsps

1 Tbsp

2 stalks

2 lbs

4

3 Tbsps

1. In a bowl, combine mayonnaise, capers,

shallots, olive oil, tarragon, and celery. Add

in the lobster chunks and season with salt

and white pepper. Mix well and set aside.

2. Meanwhile, brush the mini baguette

generously with butter inside and outside

of the bread. Put in a toaster oven and heat

for two minutes or until toasted.

3. Divide the lobster mix into four portions

and fill each baguette. Best served with a

side salad of mixed greens or a bag of chips

and a glass of beer.

TIP There is hardly any

meat on the antennae and the legs of a spiny lobster although you can use the lobster head and shells to make lobster stock

and bisque.


Lobster Mac 'n Cheese with Brown Butter Béchamel Sauce Makes 4-6 servings

Olive oil

Onion, finely chopped

Garlic

Butter

All-purpose flour

Milk

•Salt and ground white pepper,

to season

Grated or ground nutmeg

Elbow macaroni, cooked

al dente

Grated Parmesan cheese

Grated mozzarella cheese

Panko breadcrumbs

Cooked lobster meat, cut into

chunks

½ Tbsp

½

1 clove

8 Tbsps

⅓ cup

3 cups

⅛ tsp

400g

1 cup

¾ cup

½ cup

2 pcs

1. In a sauté pan, put olive oil and sauté the

onions and garlic. Cook until translucent.

2. Add six tablespoons butter and let melt

until it reaches a nice light brown color. Add

flour and stir for one minute. Add the milk

and whisk until it becomes smooth.

3. Bring milk mixture to a boil, then reduce

to a simmer and cook until the sauce

thickens, for 2-3 minutes. Season with the

salt, white pepper, and nutmeg.

4. Remove the pan from the heat and add in

the cooked macaroni and cheeses mixing

everything well. Set aside.

5. In another pan, melt the rest of the butter

over low heat. Add breadcrumbs and cook

until golden brown. Be careful not to burn it

since it’ll cook really quick. Season with salt

and pepper. Set aside.

6. Portion the mixed pasta with cheese in

individual ramekins or a 4-quart oven-safe

dish then top with the toasted breadcrumbs,

spreading it evenly on top of the pasta.

7. Put the cooked lobster meat on top of

the pasta and bake in a preheated 350°F

oven for 15-20 minutes until golden brown.

Let cool for a few minutes before serving.

TIP Place the lobster in the refrigerator

(wrapped in foil) for about 30 minutes

if you are not comfortable dealing with a live lobster on the chopping board.

The cold temperature will make the lobster lethargic and more

manageable.


Barbecue Boosters

Produced by Angeli De Rivera

Word and recipes by Chef Jo-an Raagas

of Smokin' Pig



Amazing meats call for extraordinary spices and flavors

Barbecue Boosters


Scallions or onion

leeks, roots trimmed

Vegetable oil

•Salt and pepper, to

season

Garlic, peeled


Soy sauce

Water

10

1 Tbsp

3 cloves

¼ cup

2 Tbsps

¼ cup

This all-purpose rub works best on poultry and pork. This can also be used as a seasoning for potatoes

and grilled vegetables. You may also add other dry herbs and spices to

make different variations.

Want a wet rub? Mix in ¼ cup vegetable oil (or other flavoring liquids like beer or

vinegar) and stir until a paste-like consistency

is achieved

1. In a large bowl, toss

scallions in vegetable oil and

season with salt and pepper.

2. Preheat grill on high. Grill

scallions for about eight minutes

per side or until charred.

Remove from the grill and cool

for about five minutes. Transfer

to chopping board and roughly

chop scallions.

3. In a blender, combine

scallions, peeled garlic,

Worcestershire sauce, soy sauce,

and water. Purée mixture until

smooth. Set aside in the chiller

until ready to use.

Master BBQ Dry Rub

For heartier meats like

beef and lamb, add to the

Master BBQ Dry Rub

2 teaspoons dried parsley

and 1-2 teaspoons black

pepper.

Beef and Lamb BBQ Dry Rub


Great barbecue can be achieved by taking crucial steps in building layer upon layer of flavors. Here are some recipes and techniques on how to make them work together to produce succulent meat with layers of soulful, comforting flavors.

Makes 1 ¼ cups; enough for 500g of chicken, pork, beef, or lamb

Brown sugar

Garlic powder

Onion powder

Paprika

Ground oregano

Ground thyme

Ground black

pepper

Ground cumin

Dry mustard

Ground celery seed

Cayenne pepper

1 cup

2 Tbsps

2 Tbsps

4 Tbsps

4 tsps

4 tsps

2 tsps

1 tsp

½ tsp

½ tsp

¼ tsp

1. Combine all the ingredients

in a small bowl and mix well.

2. Store in an airtight

container. This dry rub can

keep up to six months in a

cool dry place.

Charred Scallion & Garlic BBQ Marinade


4 Steps to Building an Awesome Barbecue

PrepFor the base layer, a

brine, marinade, or wet rub can be applied the night before cooking. This helps get some flavors deep into the

meat.

1

Before CookingTo add a new layer

of flavor, season meat with dry rub or a seasoning blend of

your choice.

2

While CookingAs you grill, baste meat with flavor enhancers

(marinades, oil, or herbed butter) or

re-season as needed.

3Finishing

Towards the end of cooking, apply

diluted glaze (sauce thinned out with

some water), sauce, or dry rub (to achieve

a nice crust) for the final layer.

4

Salt

Ground black pepper

Garlic, peeled

mashed


Italian seasoning

Cold water

Vegetable oil

¼ cup

1 Tbsp

10 cloves

2 Tbsps

2 Tbsps

6 cups

2 Tbsps

In a large bowl, combine all

ingredients and whisk together.

Note: Transfer item to be brined

into the mixture and brine covered

in the chiller for at least four hours

to a maximum of 24 hours.

Makes about 6 cups

The addition of lime or

lemon zest to the Master

BBQ Dry Rub also makes

it suitable for seafood and

fish. Salt in this recipe has

been omitted, so season

separately, as needed.

Seafood and Fish BBQ Dry Rub

Mayonnaise

Water

Apple cider vinegar

Chopped garlic

Salt

Black pepper

•A pinch of cayenne

pepper

1 cup

¼ cup

1 Tbsp

½ tsp

½ tsp

½ tsp

Combine all ingredients in

a blender and purée until

smooth.

NOTE: Transfer to an airtight

container. This White BBQ

sauce can keep up to two

weeks in the chiller.

Herbs and Garlic

Brine

AlabamaWhite

BBQ Sauce

Makes approximately 2 ½ cups


Ribs (about 1 kilo)

Charred Scallion

& Garlic BBQ

Marinade

Vegetable oil


season

BBQ Dry Rub

Store-bought BBQ

sauce mixed with

1 cup water (diluted)

Store-bought BBQ

sauce (for serving)

1 rack

1 ¼ cups

¼ cup

4 Tbsps

½ cup

1 cup

1. Using a sharp knife, remove

the thin membrane found on

the bone side of the ribs. Grab

the edge with a paper towel and

pull off the entire silver skin to

discard.

2. Marinate ribs by rubbing with

Charred Scallion & Garlic BBQ

Marinade all over and refrigerate

overnight.

3. Bring the ribs out to room

temperature. Discard marinade

and pat ribs dry with paper

towels.

Herbs and Garlic

Brine

Chicken thighs

Vegetable oil


season

BBQ Dry Rub

Alabama White

BBQ Sauce

Chopped parsley

4 cups

8

½ cup

4 Tbsps

1 cup

1 Tbsp

1. Add the chicken thighs to the

brine and let sit for at least two

hours in the chiller.

2. Remove chicken from brine

and pat dry with paper towel and

bring to room temperature.

3. Brush chicken thighs with oil

and season with salt and pepper.

Dry-rubbed Roasted Babyback Ribs Makes 4 servings

Alabama-style Chicken Thighs with White BBQ SauceMakes 4 servings

4. Brush ribs with vegetable oil

and season with salt and pepper,

followed by a sprinkling of the

BBQ Dry Rub.

5. Lay ribs (meat side down)

in an oven safe dish and pour

diluted BBQ Sauce over the

meat. Cover with a foil and cook

in a preheated 225°F oven for

3-4 hours.

6. To finish, heat up the grill to

medium-hot fire about 325°F.

Remove ribs from the oven and

grill for four minutes per side,

basting often with the diluted

BBQ sauce.

7. Once the sauce on the

ribs forms a nice caramelized

consistency, dust the ribs with

the dry rub and let cook for an

additional two minutes.

8. Transfer ribs to a serving

platter. Let rest for ten minutes

and serve with BBQ Sauce.

Afterwards, sprinkle BBQ Dry

Rub all over.

4. Heat up grill to medium-hot

fire, about 325°F. When chicken

is ready, grill them over medium

heat, skin side down for about

8-10 minutes.

5. Turn chicken and cook other

side until cooked through, about

ten minutes. Baste chicken with

Alabama White BBQ Sauce and

continue to cook for another two

minutes or until the juices run clear.

6. Transfer chicken to a serving

platter. Coat with additional

Alabama White BBQ Sauce and

garnish with chopped parsley

on top.

NOTE: For wet-style ribs,

omit the step where you apply the dry rub

while finishing on the grill

This recipe uses a roast-and-grill combo. The ribs are cooked for 3-4 hours in the oven until tender and then finished on the grill with a dry rub.

Alabama White BBQ Sauce is a mayo-based BBQ sauce. It is used in this dish to baste the brined chicken thighs as they grill, creating a nice glaze, and giving it a zesty garlic flavor.

Let Mama Jo satisfy that barbecue

craving! Visit Smokin’ Pig Legendary Rib Joint at the Upper

Ground Floor, Capitol Greenstreet, 1 Capitol Hills Drive, Matandang Balara, Quezon City. Call (02) 904 3148


E N T E R TA I N I N G

Treat yourself and your girl

friends to a spa group session slash tea party


Recipes by Nina Daza-Puyat


Art direction by Regine Velilla

Shot on location at Sonya’s Garden, Alfonso, Cavite

Special thanks to Ms. Sonya Garcia

WatchAppetite.ph | April 201686 WatchAppetite.ph | April 201686

SUMMER IS ALL ABOUT REST AND RELAXATION, but for those whose busy schedules won’t let them embark on a weekend getaway to the beach or an epic road trip, here’s the next best thing: a spa party. Spa parties are a great way to take a break from the stress of daily life and pamper yourself and your friends. You can either go the D-I-Y route or hire a professional to come over to your house to help with the treatments. Let our guide help you throw a memorable spa party—from sending invites down to creating a delicious menu that your guests will surely talk about long after the party is over!

WHAT YOU WILL NEEDBath robes

Hand and body towels

Hairbands and shower caps

Manicure kits

Nail polish

Foot scrubs and soaks

Basins

Body scrubs

Loofahs and sponges

Massage oils and essences

Hand cream

Face creams

Sheet masks

SUGGESTED ACTIVITIESManicures and pedicures

Massages

Facials

Hair spa

Whether you’re sending digital invites or handing them out personally, don’t forget to mention important details like the dress code! Remember that spa parties usually involve undressing, so if you have guests that may be uncomfortable with this, be sensitive to their needs. If you’re expecting things to get a bit messy, ask them to bring comfortable clothes like bath robes or pajamas. You can also provide bath robes for your guests, and have them personalized and embroidered with your guests’ initials to hand out as giveaways at the end of the day.

The host usually foots the bill, but if you’re hiring professional masseuses or manicurists and are planning to split the costs with your guests, mention that as well.

Set up different spa stations for each activity. For the manicure and pedicure stations, you

can place basins (filled with warm water, foot soak solution, and flower petals) in front of armchairs heaping with throw pillows. Couches can serve as massage stations. Arrange scented candles all over the area, making sure that they won’t be easily knocked over. Set the mood with relaxing music.

Don’t have enough space in your home to host your own party? Consider renting out a local day spa! This will definitely take all the stress out of planning your party. Not only will you have access to all theamenities and tools you need, but there will also be professionals to take care of you. We held our party at Sonya’s Garden’s Sensuous Day Spa, which offers massages, facials, manicures, and hilot, among other services.

Small tokens like bottles of hand cream and foot scrubs or nail polish will go a long way towards making your party memorable. You can also make personalized gift baskets with beauty products.

A trio of appetizers

Treat your guests to a spa-worthy experience in the comfort of your own home

WatchAppetite.ph | April 2016 87WatchAppetite.ph | April 2016 87

Barbecue Boosters


Keep the food light and the drinks refreshing! Go for appetizers and finger food like quiches, sandwiches, and bite-sized desserts. Drinks like tea, juices, and smoothies are also good options. Here are some of our favorites.


Makes 8 servings

All-purpose flour

Salt

Shortening

Butter

Cold water

1 ½ cups

¼ tsp

¼ cup

¼ cup

2 Tbsps

STANDARD PIE CRUST

1. In a mixing bowl, combine flour with salt

and mix well. Add shortening and butter.

Using two small knives, cut shortening and

butter into the flour, until the pieces are the

size of peas.

2. Drizzle cold water over the flour and

use a fork to distribute water to moisten

the mixture evenly. Pack the dough into a

compact ball. Cover dough with plastic cling

wrap and let rest for 30 minutes to an hour.

3. On a floured table, roll out dough into

a thin sheet, about two inches larger than

the quiche pan. Transfer dough to a round

quiche pan and crimp the edges. Lay a sheet

of foil on the bottom of the crust and scatter

about ¼ cup dried beans or rice. Bake the pie

crust until half-baked in a preheated 375°F

oven for about 20 minutes. When done,

discard beans and foil.

Butter

Onion, chopped

White button mushrooms,

sliced

Shiitake mushrooms, sliced

Shimeji mushrooms

Salt

Ground black pepper

Chopped parsley

¼ cup

1

1 cup

1 cup

1 cup

¼ tsp

⅛ tsp

1 Tbsp

MIXED MUSHROOM FILLING

1. Melt butter in a large sauté pan over

medium heat.

2. Add onions and cook until soft and

fragrant. Toss in all the mushrooms and cook

until mushrooms are soft and moist, about

3-4 minutes. Season with salt and pepper.

3. Turn off heat and add chopped parsley.

Set aside.

Large eggs

Heavy cream

Sour cream

Salt

Ground black pepper

Grated Emmenthal cheese

Grated Parmesan cheese

Grated mozzarella cheese

6

½ cup

¼ cup

½ tsp

¼ tsp

½ cup

¼ cup

¼ cup

EGG CUSTARD

In a mixing bowl, beat eggs with a whisk until

homogenous in color. Pour in heavy cream

and sour cream. Season with salt, pepper,

and nutmeg.

ASSEMBLY

1. Spread mushroom mixture on the half-

baked pie crust.

2. Pour egg and cream mixture over the

mushrooms then sprinkle cheeses over the

egg mixture.

3. Bake quiche in a preheated 375°F oven for

another 30-40 minutes, or until egg custard

is set. Serve warm.

WatchAppetite.ph | April 2016 89WatchAppetite.ph | April 2016 89


Makes 8-10 servings

Melon

Honeydew

Prosciutto or Parma ham,

sliced into 1-inch strips

Mozzarella cheese, cubed

Fresh basil leaves

1

1

2 packs

1 block

1 bunch

1. Use a melon baller to scoop out balls from

melon and honeydew halves.

2. Skewer the melon balls with ham, a basil

leaf, and a cube of mozzarella cheese into

cocktail sticks. Keep chilled until ready to

serve.

Makes 12-14 servings

Cheddar cheese, grated

Quickmelt cheese, grated

Butter

Pimiento, drained and

chopped

Mayonnaise

Condensed milk

Crushed pineapples, drained

to season

French baguette, sliced into

thin rounds

1 small box

1 small box

½ cup

1 small can

¼ cup

¼ cup

1 small can

1

1. In a large mixing bowl, combine cheeses,

butter, pimiento, mayonnaise, condensed

milk, and crushed pineapples. Season with

salt and ground white pepper.

2. Mix thoroughly until mixture is smooth.

Store in an airtight jar and refrigerate until

ready to use.

3. Spread cheese pimiento generously on

bread slices. Arrange bread on a baking tray

and bake in an oven toaster for 6-8 minutes

or until cheese melts. Serve immediately.


Words by Dolly Dy-Zulueta

Photographed by Rafael R. Zulueta

Iloilo pulsates with interesting food finds at its annual St. Niño festival

DRUMBEATS ROLLED, THE FESTIVE SOUND reverberated in the air, louder and louder, in a rhythmic crescendo. The energy level was high. The crowd filled the Freedom Grandstand in Iloilo, which overflowed onto the side streets. The audience cheered and applauded as groups of warriors rushed forward to a friendly charge, with painted faces and colorful costumes complete with oversized headdresses, spears and shields on hand. The warriors thumped their feet and raised their spears. They nodded their heads while spreading their arms, swinging and swaying to the beat of the rumbling sound as each tribe gave out their most compelling performances during Iloilo’s Dinagyang Ati Competition. All ten competing tribes moved in basically the same rhythm, each engaging in a seven-minute performance routine.

Being a first-time witness to Iloilo’s Dinagyang Festival, I watched in awe at the color, excitement, and merriment of the entire celebration. In all the four times that I had previously been in Iloilo, I had never caught the Dinagyang Festival. I had planned but failed to go to this annual Iloilo celebration in

DINAGYANG

Revelry

T R AV E L


The Ati Competition was marked by

colorful costumes complete with

headdresses; Inset: Tribu Baybayanon

the last two years and it looked like I was going to miss it again for 2016. But I refused to let it pass me by one more time. So, I made last-minute arrangements in a mad rush and, thank God, everything pushed through as planned. I just had to be there.

FESTIVAL HIGHLIGHTSA showcase of the Ilonggos’ rich heritage, history,

devotion, and fun-loving spirit, the Dinagyang Festival has become one of the country’s most spectacular religious and cultural festivals. It takes place every fourth Sunday of January after Cebu’s Sinulog Festival and Aklan’s Ati-Atihan Festival. All three festivals are held in honor of the Santo Niño, which collectively open the series of local festivals lined up for the rest of the year. They are such majorfiestas that some tourists somehow find a way to do the rounds of all three events despite being held only days apart. While there, revelers take advantage of the time to go around the provinces to see historical places and tourist attractions as well as sample the food in the host provinces.

Different activities over the preceding days lead up to Sunday’s main event: the Iloilo Dinagyang Ati Competition. The Dinagyang Festival itself is a religious and cultural festival held in reverence of the Santo Niño, who is the image of the Child Jesus Filipinos revere. It heralds the arrival of the Catholic faith in Iloilo and the devotion that the Ilonggos have for the Child Jesus. The Ati Competition shows the history and evolution of this faith in choreographed street dance routines participated in by high school students and dance groups. It’ssomething that festival-goers look forward to watching because it is marked with painted faces, elaborate, and colorful tribal costumes and


traditional Ati-style dance movements.Simultaneous to the Ati Competition

was the Parade of Floats, which consisted of fantasy-themed floats put together by major corporate sponsors of the Dinagyang Festival. That day, the crowd gathered at the Freedom Grandstand caught sight of these colorful floats, as they moved down the streets in between performances by the Ati competitors.

While huge crowds built up around the performance stages, the streets all around them also carried on the festive mood. They were lined with food stalls and makeshift dining areas put up just to cater to crowds of spectators who

came to watch the festival. The aroma of the signature Ilonggo dish, chicken inasal, cooking on the grill wafted in theair and whetted the appetite of revelers, a lot of whom were wearing themed shirts and feathered tribal headgears that have become icons of the festival. It was also a curious sight to see mounds upon

mounds of fresh oysters in some of the roadside eateries. Just order a basin full of oysters, and the stall owners would gladly steam them so they could beenjoyed on the spot. Also available were street foods such as bibingka and boiled sweet corn.

A MEMORABLE MEAL IN JAROAs for me, I took advantage of this

recent visit to Iloilo to sample the food at one of the newest restaurants, Rafael’s La Cocina Del Sur in the Jaro District of

Iloilo City. It’s owned by a good friend, Chef Rafael “Tibong” Jardeleza II,

organizer of the Tabu-an Western Visayas Ilonggo Heritage Cooking Competition which ran for three years. He also pioneered the concept of Tabu-an dining, which means preparing meals based on the freshest ingredients in the wet

market and serving these, boodle-style, right in the middle of the Iloilo

Market. Imagine freshly grilled chicken stuffed with lemongrass, lots of bihod (fish roe), oysters, shrimps, shellfish, managat fish, fresh native salads, and even kansi (bulalo, Ilonggo-style). Catering also kept him really busy before he decided to put up his own restaurant in December of 2014.

Spacious and relaxing, the al fresco restaurant serves authentic Ilonggo cuisine such as sopa de pari-an or pancit Molo (pork and shrimp dumplings in

Chicken Inasal

out in the streets

Freshly baked bibingka in banana leaf cups

Tibong Jardeleza II: Iloilo's

master chef


BREAKTHROUGH RESTAURANTSanto Niño, Villa Arevalo

District, Iloilo City

This turo-turo style

restaurant is the ultimate place

to go for seafood, which is

as fresh as can be—prepared

according to diner's request.

Here, you can find managat (a

type of fish Iloilo is very proud

of), bulgan (local seabass),

imbao (shellfish), big clams,

lobsters, crabs, scallops,

abalone, and shrimps.

NETONG’S ORIGINAL SPECIAL LA PAZ BATCHOYLa Paz Public Market, Rizal St., La

Paz, Iloilo City

Since Iloilo is the home of

the famous La Paz Batchoy,

batchoy specialty restaurants

proliferate and some brands

have become quite famous.

One of the best, though, is

Netong’s Original Special

La Paz Batchoy. They still

make batchoy the traditional

way (assembled upon order)

with each bowl composed of

refillable caldo (soup), firm egg

noodles, and boiled innards.

ESCA’S GARDEN RESTAURANTAurora Subdivision, Villa Anita,

Iloilo City

While Esca’s main business

has been revolving around

catering in the recent years,

its owner and executive

chef Miguel Cordova has

maintained a sizable restaurant

to accommodate diners who

want to have a taste of both

local Ilonggo favorites and

international selections. Dining

on chicken inasal, kansi (the

Ilonggo version of bulalo, with

batwan as its souring agent),

binakol and KBL (Kadios,

Baboy at Langka) are as much

a pleasure here as savoring

delicious pizza, pasta, burgers,

and Western-inspired dishes.

AFRIQUE’SThe Red Square, Smallville,

Mandurriao, Iloilo City

Also owned and operated

by the family of Chef Miguel

Cordova, Afrique’s is like

a modern, casual dining

restaurant located in Smallville,

one of Iloilo City’s hip dining

and entertainment centers. It

specializes in gourmet pizza,

pasta, steaks, and main entrées.

ROBERTO’S SIOPAOJM Basa St., Iloilo City

Roberto’s, owned by Claude

Yap, is most famous for their

giant, loaded siopao specialties.

The King Siopao is teeming with

ham, Chinese sausage, chicken-

pork adobo and egg filling while

the Jumbo Siopao has Chinese

sausage and chicken-pork

adobo. But the most special and

elusive of them all is the Queen

Siopao, which is only available

on certain days. It has all the

fillings of the King Siopao but

the queen’s treat is its bonus

bacon bits.

MARKIMS MY KITCHENBenigno Aquino Ave.,

Mandurriao, Iloilo City

Markims is one of the most

popular restuarants in Iloilo

city today. They specialize in

Chinese cuisine, and offers an

extensive menu of delicious

dishes, such as Birthday Miswa,

Three Kinds of Mushrooms

with Broccoli, Fresh Lumpia,

Maki, Valenciana rice, Fried

Pork Salt and Pepper, Bihon

Pork Leg, and Pandan Chicken.

Its barbecues, including Pork

Barbecue, Squid BBQ and

Scallops BBQ, are also best-

sellers.

MADGE CAFÉLa Paz Public Market, Rizal St., La

Paz, Iloilo City

This coffee shop looks like

an ordinary kapihan with no-

nonsense wooden tables and

chairs, but the main attraction is

its only product: freshly brewed

coffee. Customers are free to

buy food from elsewhere and

bring it to Madge Café to enjoy

with their cup of coffee. You’d be

surprised, though, that a lot of

celebrities have visited the place

and actually had cups of coffee

here. The mugs on the shelves

that bear their names reveal

just how extensive the

list of celebrity customers

the place has had.

MARIDEL’SPlazuela de

Iloilo, Benigno

Aquino Ave.,

Mandurriao,

Iloilo City

Ilonggos

love coming

to Maridel’s for

a sweet merienda

treat or a perfect

nightcap. The owner,

Maridel Uygongco, makes

awesome cakes that are unique

and delicious which customers

can order in slices or as a whole

for special occasions. Her best-

sellers include Frozen Lemon

Meringue, Frozen Mango Brazo,

Snickers Pie, Banoffee, and

Potato Praline Cake.

CAMIÑA BALAY NGA BATOOsmeña St., Villa Arevalo

District, Iloilo City

The ancestral house of

the Avanceñas built in 1865,

Camiña Balay nga Bato is now

a museum and gift shop on the

ground floor and a dining area

on the second floor. People

love to come here in groups

to enjoy Tsokolate Eh, a thick

chocolate drink made from

local tablea chocolate, which

goes best with Piaya and other

local snacks such as Bingka

Mohon (a type of bibingka or

rice cake cooked with fresh

coconut strips), Biscocho and

Mamon Tostado. It’s for relaxing

afternoons over chocolate and

pleasant conversations with

family and friends.

The museum and gift shop

are open to the public Mondays

to Saturdays, although the

Tsokolate experience has to be

booked in advance.

DULGIE’S DESSERTS & CAFÉLa Salette Bldg., Delgado-Valeria

St., Iloilo City

Another dessert place that

Iloilo City can truly be proud of!

Dulgie’s boasts of a splendid

line of cupcakes, cakes, as well

as desserts in jars and glasses.

A young and talented pastry

chef, Mae Pido, is behind the

brand, whose name, Dulgie’s, is

short for “indulgence.”

Must-tries among her

cupcakes are, Banana Nutella,

Cookies 'n Cream, Dulce de

Leche, Cookie Butter Kahlua

Crunch, Lemon Yema, and

Banana Carrot Chocolate

Swirl. Don’t forget to try the

Japanese Cheesecake, Caramel

Bread Pudding, and Chocolate

Pudding.

soup popularized in the Pari-an district presently known as the district of Molo); laswa or Ilonggo soup of mixed garden vegetables cooked with kalkag; kaldereta Ilonggo, which is boneless beef kenchi slowly simmered in red wine and cervesa negra; KBL, a hearty dish of kadios, baboy, and langka; and adobo mucho or pork adobo in achuete sauce, topped with chicken adobo flakes.

The restaurant also serves Chef Tibong’s signature lengua con setas y olivas, a rich stew made with ox tongue braised in roasted tomato sauce, chorizo Pamplona, mushrooms, and olives. His newest must-try is the kanchoy, a combination of Iloilo’s famous soup dishes—beef kansi, kantaw, and fresh batchoy noodles.

On his extensive menu are appetizers, salads, soups, poultry, beef, pork, fish and shrimps, noodles and paella rice, and “mealwiches” (dishes that are traditional viands but creatively transformed into sandwiches). He also has a separate menu of pizza and pasta selections for those who want to have one-dish meals, merienda, or just a taste of Italian cuisine.

The taste of Chef Rafael’s genuine Ilonggo dishes served as a fitting finale to our short Iloilo visit. I have seen a lot of festivals around the country, and I could honestly say that the Dinagyang Festival of Iloilo is one of the grandest, most colorful, truly exciting, and most important festivals in the country. It’s an absolutely compelling tourist attraction that never fails to draw crowds every year. No wonder hotels and hostels, even bed-and-breakfast places in Iloilo, are all booked one year in advance!

ILONGGOWhether you’re in the mood for local flavors or for different tastes, Iloilo’s food scene is thriving with incredible dining options. Here are some places you must check out.

Food Hits


Madrid Fusión Manila

Madrid Fusión Manila, the

first and only Asian edition

of Madrid Fusión, Spain’s

famous culinary event and

gastronomy gathering, takes

place in Manila this April 7-9,

2016 at the SMX Convention

Center beside SM Mall of Asia.

Presented by the Department

of Tourism, this year’s

International Gastronomy

Congress theme is The

Manila Galleon: East Meets

West. Chef presenters for

2016 include rockstars of the

culinary world such as José

Andrés of Minibar, Washington

DC and Joan Roca of El Cellar

de Can Roca, Catalonia,

Spain; Dani Garcia of Bibo

Andalussian Brasserie and

Tapas, Malagas, Spain; Yoshiro

Narisawa of Les Creations de

Narisawa, Tokyo, Japan; and

Virgilio Martinez of Central

Restaurant in Lima, Peru.

Proudly representing the

Philippines to talk about their

efforts to promote Filipino

cuisine are Miko Aspiras of

Scout’s Honor, Le Petit Soufflé

and Garde Manger; Amy Besa

and Romy Dorotan of Purple

Yam Manila and New York; and

Myke Sarthou of Alab.

The International

Gastronomy Congress will

feature an exhilarating

conversation between the East

and West where traditional

techniques and culinary

practices will be rediscovered

and made modern; interesting

ingredients will be revealed

and explored; and the latest

innovations and trends in the

global gourmet scene will be

presented.

Apart from the series of

talks, other highlights of the

event are the MFM Trade

Expo, a special exhibition of

fine food, gourmet products,

new ingredients, and food

service equipment. There

will be a food and beverage

tunnel which features tasting

sessions of wines, spirits,

heirloom rice and grains,

fresh farm produce, artisanal

chocolates, various coffee

varieties, and more.

There will also be a series

of regional lunches curated

by Angelo Comsti and Nina

Puyat for Day 1, featuring

10 chefs preparing dishes

with the theme “Panlasa”; JJ

Yulo for Day 2 featuring 10

chefs preparing dishes with

the theme “Almusal”; and

Alicia Colby Sy with 10 chefs

preparing dishes with the

theme “Pinoy Street Food.”

All of the ingredients to

be used for these special

dishes are provided by the

Department of Agriculture,

headed by Undersecretary

Berna Romulo Puyat.

VISIT MADRIDFUSIONMANILA.COM

Everyone was delighted

when world-renowned Chef

Nobu Matsuhisa together with

his celebrity co-partners came

last year to officially open Nobu

Hotel Manila in City of Dreams

Manila. This time, Chef Nobu

is back and has thrilled Manila

once more when the master

himself prepared a gastronomic

feast together with the Nobu

Manila chefs. Known for his

mastery of Japanese cuisine

with Peruvian influences, Chef

Nobu delighted his guests

with an 8-course omakase

dinner that was excellently

paired with French wines. Chef

Nobu also accommodated his

fans by signing copies of his

coffee table books: Nobu: The

Cookbook, Nobu Now, and

Nobu’s Vegetarian Cookbook.

g

al

s

J

Chef Nobu in Manila

Chef Miko Aspiras

Chef Myke Sarthou

Amy Besa and Romy Dorotan

Roasted Chilean Sea Bass with Truffle Corn Aji Amarillo

Miso Cappuccino

A - L I S T


To mark the brand re-launch

of Good Life products in the

Philippines in this Year of the

Fire Monkey, Good Life recently

hosted a grand Chinese New

Year festival entitled “Good

Life Flavors of Fortune: A

Celebration of Good Life,” at

the TriNoma Activity Center. The

event was made more special by

the Good Life Chinese Food Fair

as well as the Chinese cooking

demos by CCA chefs Michael

Cheng and Lionel O’Hari Go,

and food stylist chef Sharlene

Tan. The affair became an

explosive showmanship of pride

and revelry with the colorful

Chinese cultural performances

by partner schools which lit

up the stage with harmonious

dance moves and breathtaking

acrobatic stunts.

The most awaited even was

of course, the Good Life Chinese

Culinary Cook Off in partnership

with the Center for Culinary Arts

Manila (CCA). Using Good Life

products as the main ingredient,

CCA Culinary students battled

it out to come up with their

own modern interpretation of

a traditional Chinese lauriat.

The panel of judges included

COOK Magazine editor-in-

chief Dino Datu, CCA Manila

competition head chef Trisha

Ocampo, King Chef seafood

restaurant owner Marites

Ang and executive chef Joel

Aroy, and Jolly food line senior

product manager Marilou

Acuña.

“We are very happy to lead

this kind of celebration. This

milestone event bridged better

understanding and appreciation

of Chinese cuisine among

locals, and Good Life is very

excited to continue this rich

culinary heritage through food

products that make special

celebrations and everyday

dishes more enjoyable and

authentic-tasting for all Filipino

consumers,” said Fly Ace

General Manager, Mr. Ramon P.

Daez.

A Salute to Asian Culinary Heritage

The 3rd Jolly University held

its Grand Cook-Off Challenge

and first ever JOLLY University

Food Congress last March at

Le Pavillon in Pasay City. The

collegiate culinary showdown

was attended by hundreds of

students, food enthusiasts,

media, and top officials of Fly

Ace Corporation, headed by its

President, Lucio Cochanco, Jr.

and General Manager, Ramon

Daez.

This year’s competition, the

biggest so far since it began in

2014, was participated in by 17

universities. John Mendoza of La

Consolacion was declared the

ultimate winner in the Individual

Cook-Off, with 1st runner-up

Lorenzo Joaquin of UST and

followed by John L. Pestin of La

Consolacion as 2nd runner-up.

Mendoza bested 23 finalists

with his “Fish Hardinera” using

Jolly canned mushrooms and

garbanzos.

For the Group Challenge,

the FEU team composed of

Kim B. Mercado, Francis John

D. Candido, and Jemuel M.

Palmares, secured the top

spot for their winning main

dish, “Crispy Jolly Mushroom

Laing.” Joining them in the elite

winners’ circle are UST’s Erika

Michelle J. Aparte, Erine Nicole

G. Ramos, and Noriyuki B.

Hirano with their entry “Jolly

Longganisa Infused Chicken

Roulade with Luscious Mango

Water Chestnuts” (1st runner-up)

and PWU’s “Jolly Crab Relleno

Rice in Curried Mushroom

Sauce” prepared John Elix

P. Manuel, Juan Carlo N.

Caparas and Jodi Michelle K.

Jacinto (2nd runner-up).

The Jolly University

Food Congress happened

simultaneously while the cooking

competitions were taking place.

Guests also gained insights

from the informative talks by

resource speakers including

inspirational speaker Francis

Kong, Spanky Enriquez, Nana

Ozaeta, and Karla Reyes.

Jolly University Year 3 Delivers New Batch of Culinary Champs


Snack Attack!This summer, Oishi

introduces three exciting

new snacks! The Oishi

Pea Pow! Garbanzo Stick

Crunch is a hot and spicy

garbanzo snack that’s

packed with fiber and

protein, making it a perfect

mid-day treat. The Oishi

Fishda Fish Kropeck tastes

like everyone’s favorite fish

balls, while movie lovers will

find a new snack favorite in

the Oishi Mobsters Caramel

& Cheese Popcorn. The

Chicago-style snack is a

great mix of sweet caramel

and savory cheese flavors.

OISHI IS AVAILABLE IN LEADING GROCERIES NATIONWIDE

Your favorite Costa

Coffee drink can now be

enjoyed with a new line

of sandwiches, sweets,

and salads to create the

perfect coffee pairing

experience! The BBQ

Pulled Pork sandwich has

moist and flavorful pulled

pork marinated in hickory

barbeque sauce with

cheddar cheese and mayo

on Parmesan soft bread.

The Beef Pastrami with

Gherkins is a sandwich filled

with slices of beef pastrami

that have been seasoned

and smoked, layered with

pickled cucumber and

cheddar cheese, and served

on freshly baked flatbread.

Customers who like their

brew with sweets only need

to look up Costa Coffee’s

decadent desserts. Choices

include the gooey and

chewy S’mores, Banana

Chocolate Brownie with

Dark Chocolate Drizzle, and

the Peanut Butter Brownie

Swirl.

COSTA COFFEE HAS BRANCHES AT CITYWALK 1, EASTWOOD CITY, LIBIS, QUEZON CITY; LEVEL 1 PEDRO GIL WING, ROBINSONS PLACE MANILA; ONE WORLD PLACE BLDG, 32ND ST, BGC, TAGUIG; TERA TOWER BRIDGETOWNE, C5, QUEZON CITY; ROBINSONS PLACE ANTIPOLO

A Match Made in Coffee Heaven

Satisfy your mid-day cravings

with Diamond Hotel’s Afternoon

Tea Takeaway service consisting

of a selection of pastries, scones,

mini-desserts, and canapés that

are ready to go with your favorite

cup of tea or coffee. It comes in

a chic convenient takeaway box

with sweet and savory treats

that are perfect for sharing with

friends and officemates.

DIAMOND HOTEL IS LOCATED AT ROXAS BOULEVARD COR. DR. J.

QUINTOS ST., MANILA. FOR ORDERS, CALL (02) 528-3000 EXT 1121

Tea Time on the Go

Great Wine Every Day!Make a toast to life’s little

celebrations with [yellow

tail]'s wines! Hailed as the

world's fastest growing wine

brand and the #1 imported

brand in the U.S., as well

as the leading Australian

wine brand internationally,

[yellow tail] is known for

offering bottles that are

not only high quality but

affordable as well. For just

P450-P500 per bottle, you

can enjoy crowd favorites

like Shiraz, Cabernet

Sauvignon, Merlot, and

Pink Moscato.

[YELLOW TAIL] IS DISTRIBUTED BY GOLDEN WINES, INC. FOR MORE INFORMATION, CONTACT TEL. NO. (02) 638-5025 OR E-MAIL [email protected]

E AT L I S T


Rustan’s Supermarket invites

families to create a tradition

of serving homecooked meals

every day with Lodge. The

collection of enamelled cast

iron cookware includes different

sized casserole dishes and

extremely versatile oven-to-

table stoneware roasters and

ramekins in vibrant colors ideal

for marinating food, baking,

roasting, and serving. Until

July 4, customers can shop and

collect stickers to redeem Lodge

items at participating Rustan’s

Supermarkets branches.

RUSTAN’S SUPERMARKET HAS BRANCHES ALL OVER METRO MANILA, ANTIPOLO, CEBU, AND CAGAYAN DE ORO

Murray and D’vine has certainly

become a favorite hangout

for the night crowd, especially

with its P98 cocktails and P60

draft beer. And of course, who

could forget the bar chow, most

especially their homemade

burgers! Some of their indulgent

burgers include the Philly

Cheese Steak, a burger topped

with tender beef patties,

cheddar, Swiss cheese, bell

peppers, and sautéed onions. Or

how about the classic Cheese

and Bacon Burger topped

with bacon, cheese, lettuce,

tomatoes, onions, and a side of

honey mustard? Not in the mood

for a burger? Their Baby Back

Ribs is also a must-try!

MURRAY AND D’VINE IS LOCATED AT G/F SERENDRA, BONIFACIO GLOBAL CITY. CALL (02) 856 3723

Meaty and Divine

Soups and AppetizersBaked Cheese Pimiento ToastsBruschetta with Grilled PeppersChug-Along GazpachoMelon, Prosciutto, and Mozzarella SticksZucchini and Eggplant Tarts

SaladsPotato and Green Bean Salad with BaconWilted Lettuce Salad

NoodlesShrimp Tempura SobaZaru Soba

Pork and BeefDry-rubbed Roasted Babyback RibsGet-Your-Own Shepherd’s PiePork Shoulder Tacos

ChickenAlabama-style Chicken Thighs with White BBQ SauceChicken Lettuce Wraps in Crispy Wonton CupsDeviled ChickenPotato Chip Crusted ChickenSpiced Wings

FIsh and SeafoodBlackened Fish TacosCilantro-Lime Shrimp Stuffed AvocadoGrilled LobsterGrilled Pompano with Lemon and ThymeLobster Mac 'n Cheese with Brown Butter Béchamel SauceLobster Roll

Recipe BoxLobster SinigangMediterranean Prawnswith Mixed Vegetables Salmon DynamitesSriracha Tuna Avocado ToastSteamed LobsterSummer Seafood Ceviche

SnacksMixed Mushroom QuicheSpicy Cashew NutsSpinach and Mushroom Crêpe Cake

Sauces, Dips, and RubsAlabama-White BBQ SauceCaramel SauceCharred Scallion & Garlic BBQ MarinadeChimichurri SauceCoconut Cilantro PestoHerbs and Garlic BrineGuacamoleMaster BBQ Dry RubSeafood and Fish BBQ Dry RubVanilla Butter Sauce

DessertsBanana Hazelnut Crêpe CakeBasic CrêpeChocolate Orange Bread PuddingFrozen Petite PuffsGrilled Pineapple RingsPineapple, Strawberry, and Lychee Parfait

Drinks4 Seasons BeerPineapple Mango Beer SlushieStrawberry Ginger Ale

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3240

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89

1631

83

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78

29

2819

512751

3535

16

90

24

4990

21

22

38

4646

84

49

17

84

34

3320

25

4240

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81

80

Take Home a Lodge


WHAT WAS YOUR FAVORITE SUMMER TREAT WHEN YOU WERE A CHILD?Halo-halo! We would

seek out the halo-halo

on the streets when

we would go to the

provinces. We are

always on the look out

for the best halo-halo in

the Philippines.

WHAT FOOD DO YOU CRAVE FOR WHEN THE WEATHER GETS HOT AND HUMID? [I always] crave for [an]

ice candy or a really

good creamy ice cream

like Carmen’s Best.

FAVORITE POPSICLE OR ICE CREAM FLAVOR?My favorite flavors are

cheese and ube.

ON A BEACH TRIP WITH YOUR FAMILY, WHAT DISHES WILL BE ON YOUR PICNIC TABLE?We love grilled chicken

and liempo, grilled

boneless bangus,

rice, and sauces like

calamansi, soy sauce

with tomato and onions,

and vinegar. We would

buy fresh fruits in

season from the market

and end our meal with

a decadent chocolate

cake.

WHAT IS THE BEST STREET FOOD EXPERIENCE YOU’VE HAD IN YOUR TRAVELS?The best one was in

Thailand when we went

to a floating market near

Bangkok.

WHAT ARE YOUR FAVORITE STREET FOOD IN THE PHILIPPINES? WHAT ABOUT STREET FOOD FROM OTHER COUNTRIES?My [local] favorites are

grilled barbecue on the

streets, fish balls, and

taho. In other countries,

Hainanese chicken rice,

claypot rice, and gudeg

from Indonesia.

WHAT DO YOU THINK WILL BE POPULAR AMONG THE CROWD DURING THE WORLD STREET FOOD CONGRESS?Manila will be blown

away with the authentic

street food choices from

Singapore and Thailand.

COMPLETE THE SENTENCE, I HAVE AN APPETITE FOR:Home-cooked Filipino

food like sinigang,

nilaga, and adobo!

When it comes to serious eats, Our Awesome Planet’s Anton Diaz has got the freshest and coolest recommendations. Be it an upscale dining experience to a fun

hole-in-the-wall experience, he has had his share of top-notch bites. But Anton also has a soft spot for the foodie pleasures found in the streets, which is just one

of the reasons why he helped bring the upcoming World Street Food Congress from Singapore to Manila this April. Get to know more about the people’s favorite

food and travel blogger through his summer and street food cravings.

Street Savvy

As told to Angeli De Rivera



The man behind the blog, Our Awesome Planet,

takes his appetite to the streets

The WORLD

STREET FOOD

JAMBOREE featuring 24 street

food masters from 10 countries

will be held on April 20-24, 2015

at Federacion Drive and 9th

Avenue, Bonifacio Global City. Free

entrance. For more information, visit wsfcongress.com

I H AV E A N A P P E T I T E


appetite - april 2016

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