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  • Yummy 2015 09 Sep

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    Yummy food magazine

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    Yummy food magazine

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    © All Rights Reserved
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    Signaler comme contenu inapproprié
    451 vues96 pages

    Yummy 2015 09 Sep

    Transféré par

    aeroartonline
    Yummy food magazine

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme PDF ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
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    > Ca 1 Nay. eas 1 [ch a aE Senn UT Pa a a aa eR ss Pea EUV UY oe SPT Te eae ee Le eee aa CHEESY UBE-CASSAVA CAKE oi BAKED CHICKEN A LA POBRE Vea aii CAN on cc uecU RUN stce aR Rar with chef Sheilla Lopez = Sota Peps ie 1 uber br tne eee Sand Pepper ite Prosar 1S conse cucu powae, ga. re Kars ad ove G2 bg ang Bow SAME De marnase a ovr Pe aN es ahd Marae "har tous Chin Pa. 2, nate oven 0 20 eye ete 2. lace te eoadesin ahs! bo and cover wh bong war. Sand or 5:7 mins ul ede ran sn ot sie 5. Remove te cncion ton th ep ie icon papa o wpe of merase, Season chcer we a ard pace mn Brg eh Caer win fo an bake 9 ‘preside fs 20.25 res ot glen town oda “an, bs he npn ove mans Path ed er, pe bal papa nage ‘ade cary powder, adorn, Sat Stes mate ul Nae tele ERS © 2 ero se Po rts msec: os mer Ca oe |5Onoe Pe chicken has been cookee, vce e rood ete serang plates and place esc chicken leg on apo noodes. Serve warm, SSSERE GQ vtamin-erriched @ iow in coberien © neartenaty @D eneray-voosing +Carbs 949 Preparation Time: 60 minutes ‘Cooking Tre: 40 minutes, Contents SEPTEMBER-2015__ —— > Meccan | Yummy Ideas and Shopping 07 Midday yum ‘Take a ip down mamory lane with dassic Blip ‘merienda tara. 09 Yummy Ideas Recreate a popular Baguio street treat at home, fry food sans ‘x006e fat and of, take ‘a peok into the histary of Pinoy ‘taste of traditional ‘sausages, and more! 15 Must-buy! (Cato and Bartel roling pins 14 Grocery Grab Here, fthie,sbie! 16 Pantry Basics Beautiful bulbe Everyday Recipes 20 Family, Kitchen Joey de Lariazabel ‘Bianco's Bako Chicken a la Pobre with Aligue Fried Rice 21 The Sweet Stuff Carmala Vilegas- Agosta’s Chocolat Tablea Tarts 22 Make It at Home ‘Aileen Anastacio’s Chewy White- ‘Rabat Coalaes 24 Biz Whiz Shatlone Tan Cheesy Ube-Cassavia Cake 25 Around the World Sari Jorge's Taiwanose Pork Chops with Garlic-and-Bgg Rico 26 Healthy Approach Matie Gonzalea's Tofu Steak Tagalog 29 Weekday, Cooking Comforts of home 35 Weekend Entertaining Southern exploration Recipe Features 40 Folk to fork “Tate sepietion fom Fipino folk songs to ‘whip up homegrown dishos in tune with the times. ‘48 Crazy for coconut From sweet to savory, vwo've got soven, recipes that prove just how versatile the palm tHoe's fete 56 Street eats ‘Make fun and tasty local stoet-food favorives right in your ‘own kitchen. 58 Slice of paradise ‘We've turned @ bounty pes thet eave you pining for more. Features 66 Grain expectations ‘Adlai, the anciont crop grown in ‘Mindanao, gots a now Tease on he 72 Going to market! Get ready to discover a ‘wade range of culinary treasured found only at the palengke Restaurants 77 Dining at the big house ‘AtBalay Dako, Tony oy Sscalante tries his hand at local classics, 78 Nouveau Pinoy Experience a cheekiet| ‘approach to Fibpino fore at Kalé Batwen 79 Ablaze with flavor Head to Alab for Pinoy dishoe with bold flavor profes. 80 Dish Yummy Lessons 83 Freshly ‘squeezed 84 Back to Basics ‘Chinese Fresh Lumpia 86 D-LY Jan Jun de Guzman's ‘Tinola Pacla a8 In the Kid-chen Tibingka Muttins 29 10 Ideas Sawsawan Departments 04 Editor's Note {90 Recipe Index (90 Directory 92 Making It arin Dasoores ‘ASC Reference No. NOS2P070715D editor's note Pure and simple Last August, the Yummy folks spent two (they're on(page 40), dishes that deve a Taga eaning wp Hg pane al om Midna p59 79, 2016. Our wae ratering pies made with local food! We star -— guava and pomelo (head lay Dako, chet a age 58) plus new takes on your newest baby, and ai Pa favorite street food (chock out page Ing of sizzling bulal6 (the recipais on |56)—all of them whipped up by our ‘page 30)/Alavorful binagoongan, chaned editors, columnists, and contributing chloken inasal, and mounds of galic chefs, as wre aim to bring you | riggs We then moved on to meriends ashes that will emind you of your fo the second floor at the restaurant's _ola’s cooking, sister ba, Terraza, framed by foor-to We also head to Batangas and check ceiling picture windows looking out to aout ada the hottest grain in town, Glorious view of Taal Lake. We munched Yummy columnist (and Entrepreneur ‘on gooey, buttery, cheesy cassava cake editor-in-chief) Kristine Fonacier and photographer Lilon Uy have wovan a tifa story about a crop thet has 1 in our county for generations, but ly galning popularity now. Wilter jano, on the other hand, visits the jot markets and has put together ‘on how to navigate through the ‘chaos and bring home the best the palengke has to offer. T gg back on evorything we Dont you think our Septamber issue is down on, Ivealized that, really, packed? We invite you to go local and go the simplest things are, more often than back to the basics with us—we promise | mot the best Bverthing we ate was youn saifod rummy and ul nr honest, homegrawn—food that you ‘wouldn't mind having again and again food that warms tha haart And that’s what inspired this month's fsaue, We go back to our roots and give ‘you cassis like pata tim, adobo sa ay ‘gata, guinstaang monggo, pancit, and cheese puto, as well as recipes inspired Paulynn Chang Afable Dy walloved Pipino folks songs like Editor in chief [Bahay Kubo end Leron Leron Sinta paulynn@yummy.ph peeing. Findusontine WE cases, YF enone 4, seeremper 2015 - wwwivunny en fol TNE RUN 20) Xela N-(k -RY Nez allo)) EU ba LOLS ease a) Ree ea} er eg non ee eee ead fee. ee i nn INescel cay LUXE.RETREATS. * INCOMPARABLE HOSPITALITY * SPECTACULAR DESTINATIONS ee aaa’ Sean ete ree ede oy Oe eee oes neues oa toon) See ren tteettecustea) Deseo tecnad Art Director Jon Tolentino Food Director Rachelle Santos ‘Managing Editor Anna Felipe Assistant Editor Idge Mendiola ‘Team Art Director Jonathan Roxas contaisutors EOLUMNISTS Alcon Anactacio, Jun Jun de Steman-Josy de Larazabal Banco, kristine Fonacier Marie Gonzsier, Sel Jorge Sharlene ‘an, carmes Vilegae Agosto Miguel Nacanceno,ernel’ Salumore len Uy WaiTeRs chiniee Clemente-Konpe, Jing Llano, NULUSTRATOR Corrs Eons AngbueTo President Liss Gokonawe-Cheng Publisher Edna Beleza {VP or Operations rinsel dela Cuz ‘Group Eaitorial Director Jo-ann M29: pon Eaitoral Director yiz=c sison Gnateco-Sancerae nd Administrative Okector Mags E Castro Senior Publishing Assistant Joron Yu Executive Asrirtat fossil Stet ‘Admiitrative Services Manager sls Senior Administrative Assistants Michie! BiLumabs Moriya D. Miguel ‘yunm«eH/suMMtT DIGITAL mine © Rilo Digital Associate Publisher Kriska Cruz Manoping Ealtor ice 720s Mensoza Multimedia Producer Ris Santor Staff artist Avory Faye Lacsamens Programmer Poul Mangaser Apverrisine Group Advertising Director Florence G Bienvenigo ‘Advertising Director, Key Accounts feale Uy Key Accounts Specialists Joey Ancino. {oyee argana, sun Td as Alas Aloe S. Revelar, ‘Account Managers Honoy P. Als, George V.Canseco I Romme\ isin, ‘Xsron Gad Caz Marina, Jame Reyes ‘averticing Executive Acitant ts tr Bareacens Key Accounts Assistants Maree Aone, Aahiey Bale, chinggpy M. cable Marie Jo Caluboy ‘Advertising Assistant gel A. San Jose "TRADE MARKETING Trade Marketing Officer Jamie slo ‘Trade Marketing Assistants Jovivn Guinto, Raven Dorado, Wendl Mogsing 6 seeremser 2015 . wwwyunmy.eH® Editor in Chi Paulynn Chang Afable Assistant Style Editor Trinka Gonzales Editorial A: fant Regine Rafael ‘CREATIVE SOLUTIONS TEAM Subcribe to Yummy ‘Ant Director Diteasioe Santos Tooter pint sitstin, ‘Associate Art Ditectors Clare Felve Meare, cotowwasunmtneda com. ferme de Doe pysuscrde To ordor age ‘Graphic Artist Loves Suarez Eicon fora, hone stop, anddeskoo seg hitas//nw Snitessand com hynny EVENTS DEPARTMENT Project Officers Dorothy Joy Bun, sare, Stor marketing Associates Elzbsth Acosta. | ForBac ast nes, Contac Valine Aquino Mit? Jarus Baldoza, Jc Bion, Visual ix And Boksae A632) Soon Pasle Maningst tenn Alexis Son Paecsal 115-2076 0652) 824-0853 ard “unio Marketing Associates Charmi oaraue7, Leeson A (5 23525190 LoD, iaye Calees Rachelle Anne Castil, Nel Emareon De Gusman, Roi Kevin Palme, |For dealershipandistibutorstip Katrina Camila Pena Ingles Cont the Crelaon Deparment (02) 4S 0: Prooucrion (02) 396-2085. Loa or Maou Production Manager Elizabeth Eels ube for Meo Mon ce Promodia Officer Bong cor9in> Aavertising Traffic Coorenator E20 de! Ro ro-press Assistant Supervisor Dinds Rolin 1094) an Glenda or Ma ot utr Pewinclacais 10570 1099), Fortra asian, ‘ont Use ie (632) 1689-1025, Subscribe erie tw ‘eimcuLarion, sunmitnesa com attrib Deputy National Circulation Manager Gore Gi {Creation Managor-GMA Naveen | Feedbact, please nai your Sescon-belgte ings, comments and orcas ‘Asst Manager for Print and Online Distribution ‘eaarng Yury. ar. or (ssi sever ‘Simm Mec an anf see, Key Accounts Group Meads Vivian Manahan, tecustomercaessammtneda com Charlotte Boris fh Yourteedbct wl Relpuesene Subscription Group Head Caria Soriano | Sovbater Key Accounts Specialists JeifrTolenting Dirac Tolods ir, Horta Wiliam Rey. Rae Paquipst Manone Ya Newsstand Supervisor Jee Valdez Distributor Speciale im Sormionto, Roberto Revila, Cline Enosse Eric Fardmand Gaestan Bee Datinguneo, Aeron Nolasco “Junor Sates Representatives John Lok Celso, erm pubisned ‘by Summit Pushing Ine alight ser, gine cortant 2007 y Sm use May Ann ayuste Brie Gonzoles, Melaze Nopart ofthis magazine moy be Tamboong, Jule Ouna Baran reproduced inary manne thot Sales Coordinator Jenner Morcelo the peso he blast Online Bistrbution Aristant Wor lace Nanio Opinions expesedin is magazine Subscription Coordinators Nathan Embiada | a theitarsananot neces Briel vers, Ma Gangs Uch Analyn Arambulo Edney te plahe The ‘Subserption Telemarkater Jon Mayhars Orie {Crculation Administrative Supervisor Mare Lenn yee sarativ Astana ne Patel Usa mans, culation Administrative Assistants Enis Marie | potesrapts and otal be Delos Santas, Liza Tuma | euned unless accompanied by se pulser reserves heat tact reject etna or fresing Loaisnies aves, stamped envelopes. The Logistics Manager Norman Compa pubis asus no esonstlty Logistics offer Lore rancsco ferunelcted str Ase {opiates Supervisors Fis! Mitra, Mark Baro onespndenc and subscrtion Inguries t arwny Mono ie 6 | Rotors berate aver 5 Rote Dene Cone, Bonet ‘trea, Mandsuyen Cy 50, Prins Tena 41-8888 Fax Yummy Ideas LECHON MANOK OATS CALDO. LLechon manok adds smokiness to this lber-rich take on arroz caldo. To make: Heat 2 tablespoons cooking oil a saucepot over madium heat Sauté 1 small white onion (chopped) until translucent. Add 4 cloves garlic (chooped) and 1 Cinch) piece ginger (chopped), sauté untl fragrant. Add Ya fechon manok (chopped into serving places) and str for I minute, AdG 2 ‘cups quick-cooking oats, 2 cups chicken stock, enc 2 cups water: mix well ‘and allow to simmer for § minutes or until oats are cooked. Add the juice {rom calamans! and season with fish sauce (pats). Remove from het and ‘vide among bowls, Top each with toasted garlle, green onions, ground black pepper. and calamansi Serve immeciately. Serves 4 to 6. wrwvummree «septemser 2015 7 bela Satrepet CHEESE PUTO This lufy after-school staple is surprisingly easy to whip up at home! To make: Sift together 2 cups all-purpose flour, 1 cup ‘sugar, on 14 tablespoons baking powder ina bowl Set aside, Mix together 2 cups ‘water, 1 cup evaporated milk, 1 medium 99. and 4 cup uncalted butter (melted) in enother bow Make a well in the center of the dry ingredients and pour in wet & ingredients. Mix just until combined. Spoon batter into ounce muffin tins unt 3 Steam for 10 minutes, Remove from steamer and immediately top with Teh pleces quick-melting cheese. Makes 36. UBE-BANANA TURON [Add ube for a new take on everyone's favorite banana ‘snack, To make: Place 1 lumpla wrapper on @ clean work ‘surface. Smear center with V2 tablespoon ube halaya jam. Place Y2 saging na saba (sliced lengthwise) on the bottom third of the lumpia wrapper Fold sides to ‘enclose banana, rol, and seal end with water, Repeat to make 5 more. Deep:ry until almost completely golden brown, Serves 2 to 5. Cn Nidet magic ee eae eee Repent Tree ray rier eee tay Poreeticey ee eer) coat cere oe rt —- ving, Makes 18 to 20, 8B scpremser 2015 www.yummy.pH STRAWBERRY TAHO SHAKE NOW YOU CAN ENJOY ONE OF BAGUIO'S. MOST POPULAR TREATS RIGHT IN YOUR OWN HOME. IT’S COLD, CREAMY, AND FRUITY—THE ENTIRE FAMILY WILL LOVE IT. Make the strawberry syrup: Combine 300 grams strawberries (about 14 cups), Y2 cup sugar, I teaspoon lemon vice, and 4 teespoon vanilla extract in 2 saucepan. Simmer until thick, about 10 minutes. Make the shake: Blond togetner 2 cups soy milk, Teup cubed silken tofy, 1 cup frozen strawberries, and Yt teasp00n vanilla extract. Divide shake ‘among 4 to § cups. Tap leach with 1a tablespoons strawberry syrup and 2 tablespoons cooked small ‘sage. Serves 4 to 5. ‘There's no need to give up your favorite fried food. This lets you enjoy the same flavor and crunch sans the guilt! ° CERY Seat eee es Cee ee fof boneless mikfish or anchovies, this _lekled vegetables, ce See ee cots as oie Me eo a) Serve with rice or winning addition to Spanish-style wide variety of dried, smoked, pastafor hearty sautéed vegetables. Sardines, P89.25, Evel rots R nna IG real. Gustazo Ce oe) Eves aa pe ates ee the metro. Check them out! BERR BAGS Pree cone eee Cre ae Large chunks of spices give this Smoky fish, tangy 7 eS ee eco] a ee elon creamy cheese Ceres combo a kick Top come together in lease! Seaking on toasted focaccia _one delicous dip! Ce ee a ee Ce ee eee ee a ee Se nd eee BANGUS AUTHENTIC ( BNAGOONGAN nea DELIMONDO Cannomo LOADED WITH perry Leet HAT HELP KEEP THE BODY WyGo0D CONDITION. ‘SCRE NO ADP Yummy Shopping ANTRY BASICS Beautiful bulbs © winie shallots oe 9a of the onion family, they look more Known for their distinct flavor, onions are like garlic. Small and composed cited Taseadee con the ultimate pantry staples! They can be be used tice regular onions but used in a multitude of ways—read on to are especily delicious when see what you can do with each kind. roasted with other vegetables. Sweet and delicate in flavor, shallots go well in French and Asian dishes. Like most onions, they keep for @ month or so ina ‘cool, dark place. © Green onions are the young shoots of onions and are harvested before the bulbs fully develop. They have crisp, bright ‘green tops and firm, white bulbs at the end. They have {mild onion taste that most Asian stir-tries benef from. © characterized by their redlsh-purpe skin, ted onions tend to lose thaiec cooked, so theyre tog o tect sft des © Wont some earamel ‘onions? White or ‘are your best bet. Coo for 10 t0 15 minutes to ‘out their sweet, mellow Regarded as all-around ‘these onions are usually Bi than red onions, They have a strong flavor when used rave ‘and a delicate, sweet flavor once cooked, They're great for soups, stews, and roasts © Leeks have a mild onion tasto and are best used to acd flavor to stacks. Only their white roots and fat, ight green leaves are edible: be sur to trim and clean thom well as ort 16 seerenser 2015 . wwwyumev.en Staying at home with the family ona rainy day? Warm up with a hearty meal that everyone can enjoy! ‘Need a warm, soul-soothing treat for the chilly weather? Stews are your best bet. A stew is a dish usually made of up of meat and vegetables that ere cooked slowly in liguic. ‘Add more warmth to your stewed chicken with Hunt's Pork & Beans! it makes your usual stew heartier, healthier, and more delicious. The whole family can stay warm ‘and healthy even on the coldest of days with Hunt's Pork & Beans. 1 small onion, diced A cloves garlic, minced Spex chicken igh and et "a pes et spestomatoes, diced regano (es) esr aes ork and Bean 308 Litane pepper toate saute diced onion and garlic. ‘Addin chicken and continue souteing until brow. ‘Add in tomatoes and chicken stock put basil and oregano and simmer for 10 minutes. pour in Hunts Pork& Beans and Season with salt and pepper Pore Got a winning mayo recipe? Join the ~pecause Real Chefs use shoice Real Vv avOnnaise The first recipe contest open to all cooks and chefs from different food service establishments The Judges rash ror Chef Brando Santos Reenter Deena ctee Reenter eet ca Ristori itad a eet a poems preening pr omaenieees Seerineennents Perera Pree test eras rere gd Peer eta erences See ey reeset ei ntacoe! Cr Sr Boeri cee fie et rove to join by Pond Rs erent Soe iem ; Tull terms and conditions apply. For inquiries, please contact (0917)8839579. dea re Seu earn a ee TH Get your creative uniquely _ SPREADING Total Vield/ Serving 1+ Portion Size 220 8, CHICKEN BURGER WITH STROGANOFF SAUCE Ingredients Stroganoff Sauce 7g beter 1150 g Onions, whe sce 12175 g Buton Mushroom, sed {2.50 mi knot Dem Glae, prepared 1175 mil purpose Cream Burger Patty {2.200 g Ground chicken 12 gPaprka Powder D2 eknor Aromat 1110 g bread eros ‘Burger assembly 11s gtady’s Choice Real Mayonnaise 1 pe banger Bun Aso gtettce ‘Burger Patty, prepared Cis ged onion, siced Scoganoff Sauce, prepares E REAL DEAL juices flowing with these one-of-a-kind recipes, made delicious by Lady’s Choice Real Mayonnaise. _MAIN DISH Total Viel Serving 10 + Portion Size 100 g a CRUSTED SOLE FISH FILLET - Ingredients Procedure ish Spreng na ming bv mixingrediens forthe fh ead 120 gtadys Choice Real Mayonnaize —escep forthe Knorr Mashed tata ake Set 1100 g Grated chedr Cheose sid in fer 1B 10g Carte, minced 2 Sean fh wh Kore Ararat ip in ur en OS eknorr Lime rower and then crodgein Knorr Mashed otto Fle 130g Kore Mises Pot lakes eat ofr doep fying When ots ho. deep fry fh nl golden ine red Fh il in tok ty. topes Sol Fah Fila, aratand 4 Spe the Ladys Choice Real Mayonnaize sn ined off excess woter hese mire on tp off ad top wth Knorr 0 20gnore Aroma Mashed Potato Flas bake in oven or under 2 0 100g Few sslamender nti golden, Seve wih Rise Kor 12 pes Egy besten awed Potato andside of vegetables 1100 gknore Mashed Pout Makes Procedure 1.4 apa, eat butler an sauté onion transcend in mushroom and souté not ‘ore than a minute Pourin prepared Knorr Demi Glace and simmer Tam of heat and add all purpose eeam, Set aside 2 Micllingredients for chicken burger and form ther ito burger pats, at east 1808, Der pat Sea in pan with al until cooked, 3. Toassemble, spread Lady's Choice “Mayonnaise on the burger buns, place etc hicken pty rd oni hen he strogmotf topping. Serve wih sie soled oF potato wedges. ‘Asa chef, | always try to be innovative by ‘experimenting with old and new ingredients to come up with a new dish. Im looking fora dish that is unique, creative, and appealing to a diverse palate.” Chef Boy Logro pyri Eases Eee EULA UEP Iac) 4 My fority loves Filipino food and flavors, from hearty soups ke nilaga and sinigang, to dishes cooked with soy sauce and garlic ike ‘2d0b9. 'm always looking for ways to {add something new to old, well-loved favorites, and for tricks to make cooking quicker and easier This dish isa marriage of our love for Pinoy dishes, and my quest for speedy weeknight meals. its Inspiration Is the popular beet steak 2 la pobre, where you pan-fry the ‘meat with lots of garlic. This version Uses chicken and is Baked in the ‘oven instead of fred on the stovetop. Baking is generally a more hands-off {cooking method and is much more fuss-free than pan-trying. You also ‘marinate the chicken in the same dish you bake it in (and quite possibly the ‘same dish you'll serve it in) which Saves you a bit more time, too! ‘The secret here is the kecap manis, a thick, sweet Indonesian soy sauce. tt adds just the right touch ‘of sweetness to the chicken, As the chicken bakes, the sauce melds with the chickens juices and makes for a really delicious sauce. My husband {and children love this, and thope {you do, too! About the columnist “Joey de Larazaba-Hlanco started coking continent aay from home with noone toed he. she then promptly and totally fung herseifintoa one-woman ve ffi ith food—procuringits preparing, and siimately consumingit Sheearesno credentials excep for her passion and is frm inher belie thatanyone can learnto cook She recountsher own gastronomic explots on her log, eobreakfasts blogspot.com, 20 sepremBer 2015. www.yUMMy. PH BAKED CHICKEN A LA POBRE WITH ALIGUE FRIED RICE Serves 4 Prep Time 10 minutes, plus ‘marinating time Cooking Time 1 hour ¥ 3tablespoons soy sauce ¥ ‘tablespoon Worcestershire sauce ¥ ‘tablespoon kecap manis ¥ Thilo chicken thighs W freshly cracked black pepper, to taste ¥ 40 5 cloves garlic, peeled and smashed slightly, olus 1 head garlic, cloves pesled and chopped finely ¥ 2to3 tablespoons vegetable cil FOR THE ALIGUE FRIED RICE ¥ 6 cloves garlic, pooled and chopped finely ¥ Vemall red onion, peated and chopped ¥ 1t0 2 tablespoons vegotable oll ¥ ‘cup plus I teaspoon aligue ¥ 4 cups day-old cooked rice ¥ salt to taste ¥ 41055 stalks g1e9n onion, siced 1 Mix soy sauce, Worcestershire sauce, ‘and kecap manis in a bow 2 Arrange chicken in ayer ine baking dish, Pour sauce over. Season with pepper. Turn chicken to coat completely. Add smashed garlic around the dish, Marinate for 15 to 20 minutes, 3 Preheat oven to 375°. «4 When ready, turn chicken skin side Up. ake in the oven until cooked through, about 40 to 45 minutes, 5 Meanwhile, neat oll in a wok over medium-high heat. Fry chopped garlic Lunt golden ang toasted. Oran on paper towels and sot asic. {6 Make the aigue frie rice: Sauté Two sweet treats define my chilahood. Fist is hot chocolate; its ultimate comfort in a cup! ‘Nothing beats rich tablea tsokolate— reminds me of my maternal ‘grandparents who introduced me to {R- We would have it for breakfast oF ‘merienda with a plate of churros or 8 bow! of pinipi. My second favorite indulgence are flaky tarte—something I discovered when Fas living in France as a College student. | love that French pastry shops always offer @ wide Variety of them, from frut-filled to custard-based ones. remember ooking forward to coming home from schoo! and having dessert for dinner—anything with chocolate was usually my first choice, including warm chocolate tarts! This month's Filipino Issue inspired ‘me to come up with a recipe that ‘combines these twa favorites: » French tarte au chocolat using local tablea. Make sure to serve it warm for the ultimate experience. Every bite will seem like you're drinking a cup of tsokalate with hints of toasted ‘coconut. Yur About the columnist ‘Carmela grew upina family thatloves food, and stared her balngjourey ‘when she stumbled upon er mom's Mrs. Fle’ Cookie RecipeBook. Years ater, after worcingin apstry shop n France, sean ber husband started thelr own ‘business Casa San Ls Paste Carmela ko keeps busy wi her roles aexectve pastry chef and managing partner of rsp ‘on 20th, anlikestotell everyone that there’ always room for desser Followher sxventures on vaecarmelasjournal.com CHOCOLATE TABLEA TARTS Mokes 4 (4-inch) terts Prep Time 445 minutes, plus chilling ané cooling time Baking Time 35 minutes FOR THE COCONUT PIE CRUST ¥ cups all-purpose four ¥ 'acup ground coconut flokes, toasted ¥ pinch of salt ¥ ‘cup cold butter, cubed ¥ Vicup cold water, lus mare Itneedes ¥ "cup tresh milk ¥ "i cup coconut milk ¥ 120 grams tablea chocolate ¥ Ys cup allepurpose cream ¥ Yneup coco sugar ¥ yolks from 2 medium eng ¥ ‘teaspoon vanilla extract 1 whipped cream, cacao nibs. and ‘ground coconut flakes for garnish ‘Make the coconut pie crust ‘Combine flour, coconut flakes, and salt in a large bowl. Using a pastry blender, 2 knives, or your hands, cut butter into the dry ingredients until ppea-sized pieces form. Slowly add ‘water in 2 additions and mix just until dough comes together. Add more water, if necessary 2 Shape dough into a disc and wrap with plastic wrap. Refrigerate fer 30 minutes to 1 hour: wwwevumny eH ‘3 Roll out dough on a clean, floured ‘work surface until inch thick. Cut ‘out S-inch rounds from the dough Transfer rounds to 4-inch tart pans, Pierce dough with a fork and cover with foil Refrigerate for 15 minutes. ‘4 Proheat oven to 350°F '5 Remove pans from refrigerator ‘and place dried beans or rice grains Con top of the foll. Bake blind in the preheated oven for 10 minutes. Remove fol and rice, Bake for 10 more minutes. Let coo! for 5 minutes, 66 Make the tabiea filing: Combine ‘milk, coconut mile, fable, cream, ‘and sugar la a medium saucepan ‘over low heat. Cook, whisking continuousiy, until tableais melted. Let cool for 5 minutes. Beat eggs until frothy then ada vanita. Mix and pour into tablea mixture, 7 Pour tablea filing into tart shells Bake for 10 to 1S minutes. Garnish with whipped cream, cacao nibs, and coconut flakes. sepremBer 2015 21 Make it at Home PSE) ‘White Rabbit candies remind me ‘50 much of my childhood. On a recent grocery run, | purchased 3 bag not only because I missed it, ut also because | wanted my daughter Sabrina to taste the treat | loved ‘when Iwas her 2ak ‘She sale | was so lucky to have hhad candy that tasted really ‘900d when I was young. She then suggested that | make desserts with them, "What about putting them in cookies, Mom?” I thought It was a clever idea—one that would put fan interesting twist on a classic Baked treats0 we experimented with a bate. While I was busy making the dough, Sabrina was busy unwrapping the candies and crushing them to bits. she was both my hardworking assistant and trusty taste tester. We loved how the candy gave the dough a pleasant crunch and a buttery ‘caramel taste that wasn't too sweet. Iwas hard to stop at just one bite! This menth, 'm sharing with you the recipe that we lovingly made together. You can make the cookies in one-tablespoon-sized scoops or even smaller if you want nibbler Serve thom with milk for the kids, ‘and English breakfast tea for the kids at heart. Happy baking! About the columnist Allen Anastaciolsbeseknawn asthe chef and ‘owner ofbakeshop-afé Goodies N'Sweets ‘he also teaches cooking andbaking lessons ater restaurant, Marmalade Kitchen. Aileen istheauthor of Home Café, abook on desserts and coffe, and Home madefor the Holidays ‘Torend about hercalinary adentures, iit, gourmetgoodieslogspaccom. 22 septemser 2015 « www.yUMMY.PH CHEWY WHITE-RABBIT COOKIES ‘Makes 50 to 40 Prep Time 10 ‘minutes, plus chilling time Baking Time 5 to 7 minutes ¥ Si cup butter v cup sugar ¥ ‘acup brown sugar ¥ Tlarae eos ¥ ‘teaspoon vanilla extract ¥ ‘tablespoon caramel-flavored syrup (optional) ¥ ¥s.cups all-purpose flour ¥ 1 teaspoon baking soda ¥ "a teaspoon baking powder ¥ "a teaspoon salt 1s cups White Rebbit hard candy, chopped roughly or crushed, divided in the bow of an electric mixer ites with the padale attachment, combine butter and sugars, beating on low speed until soft but not ereamy, about 4 minutes. Add 9g, vanila, and syrup, fusing; mb« continuously. 2.Combine flour, baking sod, baking powder and salt in a separate bow ix well 3 Gradually add the flour mixture to the butter mixture Mx on low speed until dough forms. Add 1 cup White Rabbit candy. Stir until well ‘combined. Transfer dough into an airtight container. Refrigerate for at least 1 hour or overnight 4 Preheat oven to 37S°F, Remove \wweryunnny pi» sepremsen 2015 29 gsOGsoo0 1A BAI Enjoy bulaloin anew way by v2 cups beef stock serving it ona sizzling platter v1 tablespoon dried thyme. ‘and dousing itin creamy ¥ 2 teaspoons black pepper mushroom sauce. ¥ salt, to taste ¥ Vcup whipping cream Serves 6 to 8 Prep Time 10 ‘minutes Cooking Time 2 hous 1 Place beef and enough water to cover mest in @ heavy: ¥ 2idoe bone beet Sextomed pot Brg to a ‘nant cou) Cave eal aera 7 incupatead sryote baled ahours 7 lacup sens 2 hat be musivoom con thyme. and pene Ser ron re wsinoom ten coaperene arto Sere cma auee tan v Teanepoon utr rtm cattcon seen Tic adebolsletsemey 1 Combine par chien cy” MO aTams ean stake remaring mushroom cream Conmured tothe redtonsl son vena seperer, Simmuingfcking mathe botomee ptr cose onwue tere eretos bol uae and sninarnal nso Sevves 9 Prep time seout 200 somites pues Coummgtine sto; frratrmastto aon ‘eae arr chan amon after about 20 minutes as it 1¥ 500 grams pork belly, sticed cooks faster than pork) Into 2-ineh pieces 2 Continue simmering sauce 1 500 arams chicken, sliced in the pot until reduced to half Into serving pieces ‘and slightly thick, Season with 1 Ye cup soy sauce salt and pepper Set aside, v Ye cup vinegar $3 Heat olin a frying pan over w Ta teaspoons ‘medium heat. Fry pork anc black peppercorns ceicken until browned, ¥ Tay leat 44 Transfer pork and chicken ¥ 3to4 cloves garlic, crushed to a serving plate. Pour sauce W salt and pepper, to season over. Garnish with fried garic © vegetable cilfor sautéing and bird's eye chilies, i desire. ¥ feed garlic and bird's eve Serve warm. chilies (sting labuyo) for ‘garnish (optional) 3O seprenser 2015. wwrwevummnon/® PANCIT NI ANTONIO. 'No Filipino celebration is complete without pancit! Using annatto ell urns the ‘noodles into a beautiful backdrop for a ‘medley of colortul toppings. Serves 4 to 6 Prep Time 10 minutes Cooking Time 20 to 25 minutos ¥ vegetable ol for sautéing ‘2 tablespoon annatto oll ¥ ‘tablespoon chopped garlic ¥ 2tablespoons chopped white onion ¥ 8 shrimp, peeled and deveined ¥ Yncup sliced carrots ¥ Wreup sliced sayote ¥ "i cup snow peas (stsar0) ¥ Yacup sliced cabbage ¥ "cup wood ear mushrooms (tainga ng dega) sliced ¥ 30 arams chorizo Bilbao, sliced inte rounds 100 grams around pork 1 to 2 cups vegetable stock 150 grams ory egg noodles (pancit canton) ¥ salt and pepper, to taste ¥ sliced hard-boiled eag and cucumbers for garnish B58 1 Heat vegetable and annatto oils na wok ver high heat. Saute garlic and onion until fragrant, Add shrimp and cook until pink Set shrimp aside. 2 Add carrots, sayote, snow peas, cabbage, mushrooms, chorizo, eng ground pork to the same pan. Sauté for 3 to 4 minutes, |Add stock and cook for $ more minutes. 3 When vegetables are almost cooked, add hoodies and toss to combine. ‘4 Add shrimp back to the wok. Sti-fry Until noodles are tender and liauld is ‘absorbed. about 15 to 20 minutes. Season with salt and pepper Transfer to a platter Top with eg and cucumbers. Serve hot wwwyummy PH. seetemser 205 31 32 seerensen 2015 .w wwvuny eH PATA TIM This classic stewed pork-leg di ‘exemplifies how Chinese cooking has influenced out local cuisine. Make sure you're not ina hurry when preparing this dish—slow ‘cooking results in tender, fall-oft- the-bone meat. Serves 4 to 5 Prep Time 10 minutes Cooking Time about 22 hours 1 C-Hélo) pork knuckles (pata) cleaned "cup soy sauce Te teaspoons black poppercorns 2 bay leaves 2 pieces star anise 344 cup brown sugar salt and popper, to taste riled fresh shitake ‘mushrooms and Baguio pechay, 16 serve (optional) RLLESES 1 Place pata and enovoh water to cover meat ina Reauy-bottomed ot Bring tow boil Remove any Impunties that ase tothe top 2 Drain and rinse pate then return to the pot end fil again with water 3 Ada soy sauce. peapercorns, bay leaves, end star anise. Bring toe boil Lower heat and simmer unt pork i tender about fshours, You can add more water, necessary, 10 keep the pata submerges. 4 Add brown suger and continue simmerin for another 30 minutes. 5 When patais cooked, remove frompot and transfor to a plato, Cook sauce untilreduces! and Slightly thc 20 minutes. nd pepper: G Pour sauce over pete, Garnish with mushrooms and pechay, desired. Serve hot. pout 1S to on with sat KALDERETANG TADYANG NG BAKA Usually fried to a crisp as bar chow, short rib (tadyang ng baka) is one of the most flavortuleuts of beef. Here it becomes the highlight of a rich, tasty kaldereta, oi ‘Serves 4 to 6 Prep Time 20 minutes Cooking Time about 2hours vegetable oil for sauteing ‘tablespoon chopped gare 1p tablespoons chopped white onion ‘ed bell pepper, sliced into squares 1 green bell pepper, siced into squares ‘carrot, slleed into Fine cubes 1 potato, seed into inch cubes 2 birds eye chilies (sling labuyo), sco RUSE EEES ¥ Tilo beet short bs, sliced into Vasnen pi ¥ tablespoon tomato paste ¥ I cup beef stock v 2 cup tomato sauce ¥ 2bay leaves ¥ | tablespoon black peppercorns ¥ 2 tablespoons soy sauce ¥ salt and popper, to taste ¥ 1 stalk groen onion for garnish Coptional) 1 Heat oil in @ heavy-bottomed pot over medium-high heat. Sauté garlic and onion nil fragrant. Add bell peppers, carrots, potatoes, and chilies. Sauté for '5 minutes. Remove bell peppers, carrots, and potatoes from the poti set aside. 2 Addl beef to the same pot and cook until lightly brovened, about § minutes. Add tomato paste and sauté for another 5 minutes, 3 Deglaze pot with best stock. Add tometo sauce, bay leaves, peppercorns, ‘and soy sauce. Bring to a boil. Lower heat ‘and simmer until beat i tender and sauce has slightly thickened, about to 2 hours. ‘Add carrots and potatoes back to the pot ‘and cook until tender, 4 Season with salt and pepper. Remove from heat andi top with ball peppers. Garnish with a green onion stalk, if desired. Serve hot Cooking For Love Winning hearts from the belly up Premieres Tuesday, 8 September at 10.00 pm ‘AFC is availabe on: Skycable ~ Metro Manila (Ch. 22), Greater Manila - CAMANAVA Rizal (Ch. 51), Cebu (Ch. 59) and Davao (Ch. 42) | Dream Satelite — Nationwide (Ch. 27) | — Nationwide (Ch. 28) | Destiny Cable — Analog (Ch. 71), Digital (Ch. 22) For sales enquiries, please email to asia adsales@ scrippsnetworks.com. Cay Sk¥a:» @® Entertaining Southern exploration Discover the flavors of Mindanao with easy recipes you can make wherever you are in the world. A product of many culinary influences, the cuisine stands out with bold flavors and unhurried techniques. RECIPES THIs Way wwwummy.PH® «september 2015 35, DAVAO HUMBA, [A popular dish served during flestas ¥ ‘4 cup cilantro leaves and and special occasions, humba is a stow stems (wansoy) of pork knuckles, aromatics, herbs, ¥ iter cola (we used Coca-Cola), fet Vinegar, and soy. The name is taken out unti rat from humot nga baboy, which tran 4 cup oyster sauce to soft, fragrant pork. 1(12-4ile) pork pata salt, to taste Serves 4 to 5 Prep Time 15 minutes ‘Ito 2 Bunches Chinese broccoli or Cooking Time 3 hours Taiwan pechay, steamed or blanched BERS ¥ 2hard-boiled eggs, peeled and halved # Istick cinnamon © cup pinakurat, to serve ¥ 3ppieces star anise ¥ 4 cloves native garlic, peeled 1 Toast cinnamon and star anise inary ¥ T tablespoon black peppercorns pan over low heat until fragrant, Set aside. # 1 teaspoon minced cilantro Feat 2Using 2 mortar and pestle, pound garlic, peppercorns, ellantro root, ang cilantro leaves and stems together until paste-ke in consistency. ‘3 Heat 2 heavy-bottomed pot or casserole ‘ver medium-high haat. Add 4 cups ator, cola, oyster sauce, garlic mixture, cinnamon, and star anise. Bring to a oil 4 Add pork, Season with salt. Lower heat and simmer until pork is tender, ‘about 22 to 3 hours. CThe moat will become juicy and sticky) Add more water, if necessary. S.Transter pork tow servingplate. Serve with pechay, eags,and pinakuret for dipping S HINALANG. Considered comfort food among locals, hinalang isa spicier version of nillagang baka. Enjoy itafter a long, hard day at work. Serves 4 to 5 Prop Time 15 minutes Cooking Time 2 to 3hours ¥ cooking oil for sautéing ¥ I madium white onion, quartered ¥ 3 cloves garlic, chopped ¥ 1 2:inch) piece native ginger, sliced thinly 1 I medium native red bell pepper (atsan, chopped ¥ Te tablespoons chopped green ‘onions, pus extra for garnish salt and pepper, to season ¥ 3 to 4 native chilies Ckolkot) oF birc's eye chilies (sling labuye), ‘chopped and pounded ¥ Tkilo beef shank, sliced into inch pieces: ¥ Imedium bunch Baguio pechey, chopped ¥ steamed tice, to serve ‘1 Heat oil n large, heavy-bottomed pot fr casserole over medium heat. Sauté conions, garlic, ginger, red pepper, and ‘green onions until ightly browned and fragrant. Season with salt and pepper. 2 Add chilis and stir Add beat in one layer. Add 8 cups water and season with selt. Lower heat and simmer until beef is tender, bout 2 to $ hours, Add more water, f necessary. Remove impurities that rise to the surface. Add pechay and cook for 2 minutes 3 Serve hot with steamed ries. wwwyuMmyeHi. seeTemser 2015 37 POMELO AND KALE SALAD. Buongon (pomelo) is one of |v mediurn pomelo the most popular fruitsin the (buongon), peeled, region, Toss it with fresh local segmented, and broken fale, cultivated in the northern into pieces province of Bukidnon, Y chicken-skin chicharon for garnish Serves 4 10 6 Prep Time ¥ microgteens for 30 minutes Cooking Time garnish (optional) S minutes 1 Make the dressing: Whisk all FOR THE DRESSING. Ingredients in a bow. Set aside. ¥ 3 tablespooas fish 2 Heat ollin pan. Fry shallots sauce (patis) Until isp. Drain en paper ¥ 3 tablespoons tomols. Sot aside, ‘calamansi juice Place kale in large bowl. ¥ Tablespoon sugar Drizzle with some of the ¥ pinch of dumang or dressing and toss to combine ‘cayenne pepper Let stand for 3 t0 § minutes, 4 Transfor alo to a serving ¥ cooking ollfor pan-frying platter Top with pomelo and ¥ 1 small native shallot, fried shallets. Drizzle with more sliced thinly dressing or serve on the side, 1 210 5 bunches kale, washed, Garnish with chicharon and ‘spun dry, and torn microgreens, if desire. 38 sepremser 2015. www.vumney. PH DURIAN AT PILIT (DURIAN JAM. OVER S] ‘Turn yourselt into a ¥ toasted sesame durian fan with this sweet, seeds and mint leaves samy jam. Top it over (optional for garnish steamed malagkit for a hearty merienda or 1 Make the durian jam: meal-ender. Combine durian, mil, coconut milk, sugar, and Serves6 {0 10 Prep Time salt in 3 heavy-bottomed 10 minutes Cooking Time pot over ow heat. Cook, 2hours stirring constantly, until sfhooth, thick, and sticky, FOR THE DURIAN JAM ‘bout 45 minutes. + Trecups durian meat 2 Make the stichy ree (use puyatvariety, Cook pit or malaghit in 2 if evaliabie) steamer or bamboo basket ¥ 2cups milk # Vcuo coconut mi cup suger © pinch of salt FOR THE STICKY RICE ¥ 250 grams pilitor ‘mataghit rice, soaked in water overnight ¥ cup coconut milk v Yecup suger This November we're bringing Manila’s most awaited food ; Cam back for its ffth year! HEALTHIER RICE COOKING CHALLENGE 2015 (A Fun Cook-Off featuring BROWN RICE) MECHANICS 1. The competition i open to all mothers (no age limit) and thelr daughters 2. All nrested parties mus subi her own brown ie recip worth Php 300 od ora fant efor outer wth in noecaon ome pecpy tthe Heiday food Fectival ‘ewe Sto ON RD, ae an Bsa Gaon Cy ane bee ‘September 21, 2015, 5:00 PM. S70atdatn ind yctein he aks bred bac Aencal es cnplned DR ARDS de ie as st retenemanior pee i . sccie gp Stowers tet er gauper hep tt atuving new concessionaires, classic Ul aaauuatnaiargeepatin sgt og Yormy Eats fi ift id einen he ‘immy Eats favorites, gift ideas, iin hoenovner7 205 oe aMATHEFSALL un games, and so much more <0 =a Stay teal im FF facebook com/yuirmnyrnagazine = 108 i fee Mjom sponsor Bren J youmaycnane ou One Ca ENCe TART ree we ald hatetakngalengeoga on nares scissors todas aoe Minor sponsors THIS EVENT IS SUPPORTED BY: PeTR Yumm KitchenAid’ GAEUL as patente BE ao CaN ~ Music dllows for many possibilities—a look into the past, a bridging of generations, and even a movement to cook good food. Here, we listen to five Filipino folk songs and | find inspiration to whip up dishes in tune with the times. PB Pakbet Ltocano with Chicharow The llocano pinakbet uses bagoong balayan instead of alamang, which is used in Pakbet Tagalog. Kamote also figures in this version, giving the dish a delightful hint of sweetness. “Serves 5:0 6 Prep Time 15 minutos (Caoking Time 20 minutes 3 medium sweet potatoes (orange kamote), pooled and sliced into J.inch cubes kilo squash, peeled and cubed 5 tablespoons vegetable oll ¥ 2 cloves garlic, minced 1 1 medium red onion, minced '¥ 2 medium tomatoes, chopped ¥ 5 to6 shrimps ¥ 4 medium native eggplants, sliced into half-moons. 1 Smodium native ampalaye, seeded anc sliced into halt-moons ¥ ‘a bilo yard-iong beans (sitaw), cut into Brinch pieces v4 winged beans (sigariivas),siced into ‘aineh pieces ¥ 8 okra, sliced into Linch places ¥ 3 bunga ng matunggay, sliced into Trinch pieces ¥ 4 tablespoons bagoong balayan ¥ cup crushed chicharen fr topping 1 Boil sweet potatoes and squash in a pot lof water until tender. Drain and set azida, 2 Heat oil in a pan over medium heat Sauté garli, onion, and tomatoes for minute, 33 Add shwimps and cook until they turn pink. Add remaining vegetables and st 44 Add bagoong balayan andi V2 cups water. Lower heat and simmer until vegetables are cooked and tender but stil tightly isp. 5 Add sweet potatoes and squesh, Transfer to a serving platter, Top with crushed chicharon. sepremBer 201s 41 Bringhe with CrispyAdebo Takes ‘This rice dish, though closely influenced by Spanish paella, finds its origins in Pampanga. Our take is topped with crisp adobo flakes, providing a nice contrast to the tender, sticky grain Serves 6 to 8 Prep Time 45 minutes Cooking Time 1/2 hours ¥ 2tablespoons vegetable oll ¥ Yelove garlic, minced ¥ Imedium white onion, chopped 1 Tmedhum tomato, chopped ¥ 3 tablespoons minced ginger |v 1 oraen bell pepper, diced ¥ red bell pepper, diced ¥ 2.cups glutinous rice ¢malagkst) ¥ cup Jasponica rice ¥ 2 teaspoons gioulig turmeric ¥ Teaspoon annatto oil ¥ 42 cups coconut milk ¥ 500 grams pork pigue, sliced ¥ 2 cups soy sauce ¥ 2 cups vinegar ¥ Yeread garlic, chopped = ¥ ‘2 teaspoon black peppercorns ¥ cooking ol for deapefrying 1 Heat ollin a large pan over medium hheat. Sauté garlic, onion, and tomato for | minute, 2 Add ginger and bellpeppers. Saute for another mine. 3 add outinous and Jo Monica es, turmere, ne ennatto ot Mx and sath for 2 minutes 4 el .cupe water. aring mare 2 bo a oben and mix to cambe. Dea tA siren, coverdl tt rice ReeBolked, abs0t 30 minutes. Transfer to a | sertinlligifet axe ana weep worm 5 Make the a00b0 Makes Combinapork. | | soy sauce, vneaar care, apercpins, | | and 4 cups weterin a casserete ofr to solandonear rach a Al 45 minutes cAkernatively, you ca Use letover adobo) Drain and std Rea. | tore reo pork unti crisp and golden, 6 Serve bringhe topped with crispy ‘edobo flakes Sitsirifsit. Lsricrteurtimatamiminieaeterrimineatameen ——_“lipgngbang Salaginto t NO rises OES, sce ee ee oe . eee Mrsgeli ao se bet aaa Salaquban ¢ v ghee coin Wicsieineweonaten Ang jal ¥ 3.loves sarc, minced ‘and simmer uni chicken is completely 19 babae Dae ercs on meta Sas 7 RES oe soon cst va a, oe sa lansangan 1 geen Sastre asec tena aa , tals lemons Ctanolec), rimmed, _siibefore serving, Serve hot Kun Umiri s jeaspoon fish sauce tbatis) S ara eee Rae wwwyunmyeH@ september 2015 4.3, & 44 septemser 2015 « wwwyuMMy PHS tasty union between sweet, ‘creamy papaya and zesty ccalamansi. Serve it as a palate cleanser or a dessert to cap ‘your Pinoy meal. Serves 6 Prep Time 15 minutes, plus freezing time Cooking Time 5 minutes ¥ 8 cups ciced pafiye v Yr cup sugar ¥ ‘cup coconut milk ¥ 2 tablespoons ‘calamanstiuice ¥ teaspoon calamansi zest ¥ pinch of sat ¥ calamans! slices for ‘garnish (optional) ‘Arrange diced papaya in ‘layer on a parchment paper- lined baking sheet. Freeze overnight, 2.Combine Y2 cup water and sugar ina saucepan over high hheat. Bring to a boll, stirring ‘continuously, until sugar is dissolved and mixture is syrupy, about 5 to S minutes, Let cool for I5 minutes '3 Place frozen papaya in the bow! of a food processor. Add syrup, coconut milk, cafamans! Juice and 20st, and salt. Process ‘until smooth, Transfer to a treezer-triendly container and ‘reeze until ready to serve, 4 Using a metal spoon, scrape papaya sorbet and transfer to destart bowls. Garnish with calamansisces, i desired. Serve immediatoly. Decadent crab fat takes center stage inthis hefty noodle dish. Can't find good quality crab? ‘You can make this recipe witb prawns, too. Serves 4 Prep Time 20 minutes Cooking Time 30 minutos ¥ cooking oil for deap-trying ¥ 2. 00-gram) crabs (elimango), cloaned ‘and ‘each cut into 4 pieces, top shell rserved and cooked. {or presontation itdesired ¥ Y4.cup plus 1 tablespoon olive ot ¥ 3 tablespoons minced ‘garlic, divided ¥ Y4.cup crab fat (alioue) salt and pepper, to season 1 250 grams vermicelli noodles (sotanghon) © ‘sliced green finger chiles (siling pangsigara)tor garnish (optional) héavy-bottomed pot Bpsptiry crabs until cooked, aboft S minutes on each sige 2 yest «cup lve oil in wok gver high heat aaa Ng tablespoons garkend Scr nt ogre golden, Add grabs and EraB Ya; toss to combine. Season With salt ond pepda set asce and oop warm ¥ Cook vermicsl aecoreing to package directions; driest remaining olve ol ina wok Higa yemaining garic and ty '3a noodes, crabs, and saves Transfer to 2 platter. Gamish with eles and top shel wwwyummy. PH. sepremBer 2015 45, Try out these classic Pinoy meriendas with a twist, made a more delightful and exciting Pinoy Treat NESTLE All Purpose Cream. “PREPARATION TIME: 40 m0 ——— _— — Rimes somes. Dua = © Ar in clesc 10 bow aranae:V2 ot esoted nocd ween : ~ Pelee srstusatietere tee INGREDIENTS — >= Po prepara e3iso,hest sonal ou Sts masned tof Se3tmn anh palabol Wobdles, cooked 37 Zere Baa ma - ‘hifipaisna mAGGI Maale SARAP Pour NESTEE ALL Ecoreen colvwstercisnad” > aa a - Fox Cleo sai: a ———————E ppenailoel Si inate To propor topping ons diferent pon, heat cooking ol Saut6 Bes ofa {garilc and onions unt imp, TEtehet 85 MAGGI MAGIC SARAP* 4, Add in pork and cook until brown in color and sity exsby in 2osche NESTLE" ALL PURPOSE CREAM 250r festure: Age shrimps and cook unl pink, Add in tnapa flakes eee ence 5. Season with MAGGI MAGIC SARAP ard pats 2tose cooking i 5, To.assembe, pour in celdo on top to cover noodles, Sprinkle aa ore with the topping. Repeat procedure unl bow is $/4 full Put a i ‘Srna onan, sliced (enerous amount of toppings ard garish with hard Boled eg Va kg Erase Sie before serving, Vag Shrimp, thelad and deveined, chopped Vacip tinapa fakes Ya sachet 59 MAGGI MAGIC SARAPY hibsp patls cor to tasto) pee frard boted eggs. siced Creamy Biko Espesyal PREPARATION TIME: 20 minutes COOKING TIME! Ihour SERVINGS! 6-10 INGREDIENTS 2packs NESTLE* ALL PURPOSE CREAM 250m! Seen ‘condensed rile 2eups molest rice (olutinvs rice) so0ked for 20 minutes teup. ‘voter For topping 2tbsp butter 2tosp tour 1 pack INESTLE: ALL PURPOSE CREAM 250m Vocup ‘condensed mile v2eun brown suzor ADVERTISINGEATURE PROCEDURE 1 haan, combine NESTLE ALL PURPOSE CREAM and Condensed mile Ceak drained malagkt rice in the pan. adding ‘water necessary whon malaght ree is cooked ana ity, remove fom pan an transfer into a larga rectangular Daieng | pan lined with slighty greased fol 2. To prepare topping, heat butter and blend in the flour Pour InNESTLE ALL PURPOSE CREAM and condensed nik Ads ‘brown sugar ang str occasionally unl mixture thickens 3. Pour prepared topping onto the prepared rice. Bake uncovered Ina preheated $60" F oven for 40-45 minutes or untl topping fume golden brown, 4. Remove fram the oven and lt rest for 10 minutes before sleing Find another way to enjoy your favorite meals with NESTLE All Purpose Cream. Family dining becomes a brand new experience when your dish is prepared ‘with the creamy goodness of the No. 1 cream, pre. crsom brand in he Phiippnes Source: Kantar Wrldpana Pitpines Coverage National Pippiog, 20% data, Each part/ogthis palm trees fruit can be used tovadd: a distinct tropical flavor and an interesting)texture ed eraiateia hich ole s Cin cements ck al lB eae l a} bial Rokelorol all aise PHOTOGRAPHY BY Patrick Martires Cee ea aS tor ed wai ry Pace Ree reer rete tres ee eerie er Ts to make It richer and creamidknd fof! ' delicious contrast, serve atchaesor ‘ensaladang manga on the side, Eee eons ooking Time 2 hours 30 minutes Cay ee ees eee are ee ers eee eee eel et ee Pa eet Cae nee se eee et) errs ae erie ee cea Woe oar sibs in barca eee 2 rene ene st ee ei simmer, Cook, Steet eee eet See eee es 20 minutes. Adjust seasoning, adding eee) aes ee eos ‘arc, and serve hot with steamed rie. UNATAANC Teen er eotns Oa ee Ee eee ad Perens ae ae) Cee) Ca errs Pe eee ase) ee) Peet ene Peete Peres et ay eee ert Cree) nS De ee ct Pee ett Cee ets eer aioe areata Gere Poe stockpot. Sauté onions until ee eet) Poe ee ers pret cers OEE. otneren Pere ey ec Creer een Peege eran Pon oeerkeeeats eas oe Ceres eed Selo a ht Megara Fee eater) USAT LU CO Peay panera oa eee 2 Fla ec at es lela sapien ine Lab abd 9 by | Pabst Lessa! ee ath £1 Ee ec aa ae Da et ce teac il} Cee teen ta pee pepreni Pee er neat) Fragrant. Ade tivo and cook for a few pee ee ener E sd eee Saal Se tore See Slitaihasmiacit Cot Sect ee eter ee eo ee ete ees cee ee CRISPY POMPAND STRIPS WITH COCONUT SAUCE AND PINEAPPLE RELISH Cee ee ee eee DCC ete Oe Tenis eer ry ents Se) Ce Pare ete eens eee et ee eed ard ae er Pee eee et ee) ees ae ed eee eens To Re nary es eee eee re) ees Dee oe cae ee ec ee ae eee een eee eee rs yeaa ei saucepan, Sauté onions and ginger until ete ems eee erent eterna ee eee ea ag Conn eer ee ee eee eres ee ee ee Se ees ee eee Ce eee eee ee ee eee ray ee ee ees eee err MANCO-LYCHEE COCONUT COOLER This quick, refreshing, no-fuss icy dessert makes for a great meal ender to an Asian feast. Ty it with other fruit combinations like pineapple and pomelo. Serves 2to 4 Prep Time 20 minutes Cooking Time 15 minutes FOR THE PANDAN svRUP. v ‘cup sugar ¥ Ys cup water ‘pandan leaf, washed and tied into 2 knot ¥ crushed ice ¥ Tcup coconut mil ¥ ‘large ripe mango, sliced {nto small cubes ¥ B pieces canned lychees, drained and quartered v Ye cup drained nata de coco ¥ "reup cooked tapioca (sago) ¥ pandan leaves for garnish ‘ake the pandan syrup: Place all the ingredients ina small ‘eucepan. Cook over medium hheat until sugar dissolves and ‘mixture thickens into a syrup. Remove pandan lef. Set syrup aside and let coo! 2 Portion crushed ice among 4 small Bowls, Pour coconut ‘milk into each bow Top with ‘mangoes, lychees, nata de ‘coco, and tapioca. Add pandan syrup according to taste. ‘Garnish with pandan leaves, if desived. Serve immediately wwwyummy.cH® «seetemBer 205 53 ‘COCONUT CREAM, YOU MAY ADB. FOR A SECOND TIME TO EXTRACT COCONUT MILK, ALSO RESERVE IT FORANOTHER USE. ARAMA SA PINAUSUKANG CATA Give the al-time favorite a unique twist by smoking the coconut cream, Go ahead and add other seafood— crab, squid, oF mussels will work we in this dish. Serves 4 Prep Time 20 minutes Cooking Time 20 minutes (PINAUSUKANG KAKANG GATA) 2 mature coconuts (nivog), shredded ¥ cup warm water ¥ Tie tablespoons coconut or vegetable oll ¥ Thilo prawns or large shrimp, shelled ‘and deveined with tails left on medium red onion, siced thinly ¥ 1<2inch) piece ginger sliced into thin rounds ¥ 3 cloves garlic, minced ‘a tablespoon shrimp paste (bageong lamang) or to taste ¥ 2 cups smoked coconut cream (pinausukang kekang gate) ¥ 2 tablespoons vinegar orto taste ¥ ‘2 shrimp bouillon cube ¥ 2 cups (about 300 avams) pesled and cubed squash (kalabaza) ¥ Syard-long beans (sitaw), sliced into 2uinch lengths ¥ ‘finger chil (sing pangsiganc) salt and fish sauce (patis,to taste ¥ stoamed te, to serve ‘Make the smoked coconut cream: Pretieat @ charcoal grill to medium-high heat. Place shredded coconut in a colander (or on a fat strainer. Place colander fr strainer on top of preheated aril ‘Smoke shredded coconut until brown ‘and lightly toasted, 2 Transfer smoked coconut to 2 bow! ‘and pour in warm water Place a strainer fon top of another bow. Squeeze the shredded coconut over the bow! and 54. seerenser 2015. www.vummvers strainer to yield 2 cups smoked coconut cream, Set aside, $B Heat olin 8 wok or medium stockpot lover medium-high heat. Cook prawns in batches just until pink Set aside 4 in the same pan, sauté onions and ginger Until tender. Add garlic and sauté until fragrant. Add shrimp paste and cook for about 30 seconds. 5 Add smoked coconut cream, 1 ‘ie04 \6wu-wnypew 19%0 uedeanes e UI jones enoaqied Aourd Sua S¥EH, ‘9pISe 195 s1aMays UO Peas ldeddod pus yes yy (an9 uoved) ‘oq au0d swes6 90s vose9s saomayg anzaging woog 1901p sens0g “wi0900 owur (snuead pays pue 60g ug pasn a”) simu pants pue ‘Suneq uo wooded wed pex009 ‘sdno g ynoge 92814 4.000 1 {Ueno yeauaig 1009 197 UNIS “aay usoodog bucynpn “01 01g s94eH WuBIUI9K0 95 taunpayus apsauoy sven dna 2,58 ‘ebns suoodzee: Z ‘maphevod Peddouo sdno z urawo.> fipung 994 nophiowon “or org saxew wudiuien© oz0013 205 's62q KDUe-09 uw (paddou>) wu voodsees | ue seGns uoodseiqes L “secei6 woes sx0ip00 ‘sedes6 pos ssoipe0s dno | ‘inf ades6 dno 2, 241009 fipuny 021 my-odnay “01 0b @ sayeH yowuiaK0 azaa14 895 '$69q| ApUE>-204 01.01 8 uowe apind oBuew dn 4 pue ‘wieer9 anuoa0 dn &%, BUELL eup paDuju suoodseiqes z oniog snoows nun asing 2epus}q © ut 1818 dno w, PUe ‘ebns suoodse|qei Z uses Buew pacip dno | 2uquo5 fipuny wna4y pun saobuny “01 0b g sayen wuonusen0 acsass 195 's62q fpue>-23) 01 01 8 ‘Su0Wwe e2ynf anues09 sen z ue uneIe6 vepued "weow wwwyummy. pHi sepremBer 2015 5ST A great perk of'living in the Sry iireYoleceai ecole) Pee oLM Col SMCs) fruits! Here, we play up the ~s Mere ENeleeeta Tica lereel eee ge Roll tise Q. Cees Ls ea »and:tangy to the rich.and indulgent, these desserts will a leave you pining for more. Cr ana age ea reas ec R (et e a, eee der eee My . aoe : aa Re So ti ‘Guavas are covered in honey ‘and sit atop guava-infused pastry cream=they’re as delicious as they are pretty! Makes 6 (a-inch) tarts Prep ‘Time | hour Baking Time 40 to 45 minutes FOR THE cRUST ¥ 1a cups all-purpose flour ¥ Y2.cup confectioners’ sugar ¥ 51 cup uncalted butter, chiles and cubed v 2meaium egg FOR THE FILLING. ¥ Yreup milk ¥ Y2.cup all-purpose cream ¥ 4 medium guavas, quartered, divided ¥ 2 teaspoons vanila extract ¥ yolks from 3 medium eggs v Ywcup sugar v Yeu honey ¥ 2 tablespoons brown sugar 1 wake the crust: Combine flour, ‘sugar, and butter inthe bow! (of a food processor. Pulse until mixture resembles wet sand, (Aternatively, you can use 2 knives or a pastry cutter to cut in butter) Add eggs and mix ‘wall fthe dough is crumbly, {add up to 3 teaspoons water, ‘teaspoon at 3 time. Form dough into a disc, wrap with plastic wrap, and refrigerate for 30 minutes. 2 Preheat oven to 350°F. Roll ‘out dough on a clean, floured ‘work surface until inch thick. Using a knife or cookie cutter, ‘cut out S-inch circles. Press treasures await! efefe . ° of, “o/s ® ° By Text by Jing Lejano d = Kk Illustrations by + -, ~ Jon Tolentino “a ts 72 seprewoeR 2015 . wwwummv.eH | HAD ALL THE> TIMES x%y WORLD, I would ge to the palenghe every single day like my Lola Salengused to. atthe break of «dawn, off she'd go with her ity-bity purse and big, roomy bayong. Beeause Iwas too young ‘tpaccompany her then, all Tknew of her daily ‘excursions were the treasures shel eventially layout onthe able: a variety of fish and seafood like angus, alumahan, and hipons green leafy vegetables like they were just Picked from someone's garden; a bunch of my favorite kamats; aswell as some sapin-sapin and sumang malagkit. [thought then that the ppalengke was some magical, mystical place. It ‘was when 1 grew up that I found out how much ‘of ahaven it truly is, especially for chefs and home cooks who want to make magicin every single homemade pot of food “The palengkeis a abyrinehian place, filled ‘with men hauling crates and vendors shouting ‘out their specials, oblivious to the dangers of ‘the wet, slippery floors. But these elements ‘only add tits charm, Why go? Shopping atthe palengke offers number of benefits—and acouple of perks, too. For ‘one, youget the freshest items, Jaje Maullon, ‘owner and managing chef of atering company Golden Palate Asia, says, “Presh produce? ‘They have itall there. Salad fanaties will find fresh lettuce ofall kinds, from lollo rosso and romaine to iceberg and even hard:to-find arugula! When it comes to fish and seafood, you're guaranteed afresh eatch daily.” More than having the freshest food, youalso getto pinpoint and take home the Pieces that you want. Plastie wrap, oi, ‘artons—there’ absolutely no packaging between you and the food, That means you can press, smell, and even poke to your heart’ content, purchasing only those that pass your standards. “Another reason to go overto the palengke is toget personal with your ingredients. go there sometimes asking, Saan po galing ‘yan? Matarnis ba?” joseph Salvosa,chetand restaurateur behind jochef's adds. wwwyummy.eH® . sepremper 2015 73 GOING ON Oe PALENGKE? ee TA. scprewsen 2015 - wwwrumenen® Moreover—and thisiea big one—it's cheaper to buy vegetables, meat, and seafood atthe palengke as opposed to getting them atthe supermarket and you ean even get substantial discount if you're willing and Patient enough to negotiate. “At the wet market you can ill haggle despite the already cheap prices,” says Enid Viaia, ‘momprencur behind catering company Viafas ‘nen. “For example, kil of medium-sized shrimps atthe grocery will cast me anywhere from PaQs to P765. Acthe wet market, it would costlessthan P300: And there are even more draws: Ifyou get big bunch of vegetables, for instance, your tindera might give you a handfl of siling ‘pangsigang or an extra potato. Ifyou want ‘your bangus deboned, your fishmonger will olfer you the service atno extra cost. you've pent all your life shopping t the supermarket, a trip to the palenge is definitely a must try. Joseph says, "Get out tof your comfort zane. Chances are, youll get dirty, but that’s okay. Palenghe trips are fun, ‘ot to mention gastronamieally enlightening!” Febvulows food finds “There areso many food items to see, smell, and taste atthe palengke. Sabrina Go, blogger behind Sinally Sabrina, says,*1 buy mostof my seafood atthe market because m assured of thet freshness. Talo scout for local fruits and vegetables in season, When twas kid, Ti always find guava, sineguelas, and dukat, and when Ise them now, I make sure to {gab a bunch. fm always on the lookout for hat’mew and not typically found a the Supermarket so that can challenge myself ‘with dishes Ive never cooked before” Jalie chimes in.*You can now find asparagis, dll lemon, and fennel atthe palengke! When we started our palla Valenciana delivery business, fresh asparagus and parsley were so hard to find, We had to 0 to three different supecmarkets to source them. Fn so happy they're now readily available anytime of the day.” “Goo the paler when you need local ingredients for traditional meals” say Joseph. “For example ifyou want to whip up kare kare, the wet market will have real, nutty ‘peanut butter or you, sans the sugar and preservatives, oro can also go ahead and {getabatch of freshly °. ground peanuts. If °. you need ground ‘matagkt for sampetot (guinataanghalo- halo), chances are the palenge will have it maybe even shaped into balls already?” SOME OF THE METRO'S Best a , BULUNGAN SEAFOOD MARKET, COASTAL ROAD youre fen of seefood. 2 trp to aulungan ea must ts there fishermen drop off the Gays catch, so youre assured thot everthing teabsolutely fresh ond well price, too. It's best to go at araund 5 2m Be sure to bring cacer to agp your market nul reek “| THOUGHT THEN THAT THE PALENGKE WAS SOME MAGICAL. MYSTICAL PLACE. IT WAS WHEN | GREW UP THAT | FOUND OUT HOW MUCH OF A HAVEN IT TRULY IS, ESPECIALLY FOR CHEFS AND HOME COOKS WHO WANT TO MAKE MAGIC IN EVERY SINGLE HOMEMADE POT OF FOOD.” MARKETS WI ty \ \3 \O GUADALUPE PUBLIC MARKET, MAKATI ‘One of basest inthe city of = cy fc 3 7 = t N= ae vill a MUNTINLUPA CITY PUBLIC MARKET It's we-oraanized market metro witha goed selection of ‘ualty seatood and produce ‘osoph Sahoea, chef and big 20s easy to navigate. lane theresa store 90 t0 Makati this palenake is also fone ofthe busiest Thoush the structure is quite ol, and vegetables. Pls. hen with just about everthing mest produce &ty goes ‘Blogaer Sabrina Go eave," ‘everything you need rom thor tat sole retaurant ‘A onus: ample parking spac. (ay opue tort section is wildly exciting — ‘with offerings such as tuna, blue marlin, ap apa, erabs,talaba, dey goods section is just as interesting. You ‘an findall sortsof ruts, beans, rie (from white te brown to red), and dried seafood there, alongside sago, eulaman, and pinipig, Plan of clack ‘There is rhyme and reason when it comes to traversing palenghe's many alleys. youre visitinga market that's entirely new to you, iti best to first geta feel ofthe place. Scout the area, taking note of thelocation ofthe produce, meat, chicken, seafood, and dry foods sections, ‘Toseph says, “Go to the dry goods section first—think pantey items like rice, atsuete, ‘paminta, and things that don't go bad easly.” buying greens, the vendors five me a hand of beans or While the palenghe's seafood tulpa, and Seaweed—its flowers to fable to even cra Items. ke 9 ite Dserie Atrip tothe vegetable section isup next, then hop overto the fruit section afterwards. Jie says, “Immediately after that, we goto theareas where they sell meat and fish This is to ensure thatthe perishable tems don't spoil before we get home” Op cRilpRood memories sek linet high End gocs tothe pang bean itbrings back many plesant memories. She shares, “There mas atime Ii goto the wet market withmy grandmother and she would nger thd tal and exchange life stores wth her dul, Before going home, shed bring me tothe carladertaandbey mespaghet ior halla, That cat was my maton to wakeup eal and go wih ay grandnato the ‘smelly palengke.” “goto the market with nothingin parcel nmin Sabrina ep “let the Frechseatona produce inspire me and, more often than nots round op orga gods that fo int two or thre dishes hat cook onthe teelend The outcomes as much surprise tomy family asi to me wwwyummy.er® . seeremser 2015 75 EAS A Vary mie eer eet ties ch ‘ * ae rs H Bees eae ‘ ‘ th 4 ae ' , tere Ha nS ee ea “a a aS Balay ie mo 4 rE Dining at the big house Award-winning chef Tony Boy Escalante opens the doors of Balay Dako and takes a crack at local classics REVIEW BY CHINKEE CLEMENTE-KOPPE sguemaroaonegrear gion Fe cts tsoc yy Eronn chal end oer of Anton, {hnomagiou f-anng tant tas as outlyegi-handadly pth Plipioe tnt ulnay map tg noon cho Saucy iomaie ican Palen tare Au Diet Rosanne So when cho of hie aber tg Pipe raion poco epee ‘Saad ooh went a genta Cocng, yon undead ime te Towe ‘elt expocatons, tthe cou ate the ‘oacaiean ao goecee ppt tartan {tebeut way ns ata even 2etned ste, iy Dato longo bi a’ ata cn pre Toney aera, ft oe bt antago poo Tel La tnd our oo Ja fe usage a ee Sanson nd t,t gen nf ‘ayy manne tigh agecheae, eet eres aan ‘Thommen oxonv adoadse ctttipin ain evar Aven hn lam {iecanges ce and oot” bu er frnmgin oun or ered wt reany Sy a tg myo ca eka nt om the basher tb alc none ener, the tandan gelatinous. Bring the family, plus a {ow friends —the bulalois massive. Decadence is ‘not exclusive to meat gators; seafood indulgence comes in the form of Pinntong Sugpo at Sareang Mog na Pula. The tender prawns aa a good size, ‘ule the salted agg sauce is rich yet tampared. ‘The colonial influences in Filipino cuisine are well represented and Tony Boy's versions are kept homey and traditional, Hie Calle ie obviously ‘given the proper attention—the tips is lean tasting and soft, while Uhe addition of tender pork Dolly adds even more richness tothe sauce. Pancit 1 Antonio isnot your usual Chinese birthday noodles, but the favors from the chorizo and coloring from the annatzo oll keep things festive, ‘Altar a hearty Filipino meal, i is best to finish simply. Opt for the Dulce Gatas at Manticado at the Turon con Langle at Saging—two dependable sweet cosets ‘Ata time when chefs are trying to elavate Filipino cuisine, Belay Dako skips the gimmicks, Instoad, 1 tris is best vo reconcila the guests) ‘expectations with the chef's understanding of ‘good Filipino food. Lucky for us, Tony Boy knows ‘exactly what he's doing. Serres a ata BALAY DAKO To93ytas~ Nasuabu Highnay. Tagaytay City; tl no: (086) 485-4647; mobile ho: 0945-2641660, MUST-TRIES Bulalo a Bake (P840), Sizing Bulalona Baka (920), Callos 500), Pinintong Sugpo at Sersang tlog na Pula (660), Pancit ni ‘Antonia (P90), Dulce Gatas at Manticadio (P120), Turon con Langka at Saging (PI60) THUMBS UP Enjoy a- time Filipino favorites attheie weexens breakfast buffet You're ‘ng to want that AYGE (oll-you-can-eat) ‘cramporade! wwwyumny.PH#) . sepremBer 2015 77 Sarsa's JP Anglo serves playful Pinoy dishes at Kafé Batwan. REVIEW BY SASHA LIM UY A nh oxpeceons esoone he avenone ator aay doom th eco open trating Chung berms ta eer in cre toning tum Durie ot am boty blo’ ten gle nae ocho tom fino gia, soy po on won bal Pebeon ons doses bess he ecr swhng you dnmvr nt oderenb aren and Chand Kuen Bey area Fin ns ie aks Bee dein cay cd he Ore odor outfe 78 sceremser 2015 « www.vummy.PHa, Nouveau Pinoy Files ceoea Lembo Sandwich 4P puts up contemporary fare, but you'l realize (after a ite or ono of the Artoz Caldo Parcel) that his success isn't about the originality of his plates, but about the honesty in how he presents and understands Pilipino favors Magri Fusion Super Batenoy etn karé BATWAN 122 Joya Lotts and Towers. Amorsolo Drive, Rockwall center, Makat Cty tol. no: 625-5166 cooked Liempo Sandwich (P295), ‘nasal Burrito ¢P250) Madrid Fusion Super Batchoy (P450), Arroz alco Parcel (250), Grilled Kurobuta Belly (550), Sinigang Fried ‘Chicken (P295) THUMBS UP Try their alday breakfast ‘menu: The crisp, tangy Kans! Comed Beets a musty! Alab is bright with passion and taste, REVIEW BY ANDREA Y SEE lab serves straightforward Filipino food— sans the sometimes confusion of fusion— from the heart, Thett menu, a eelaction (f 24 mains (evenly split between classic favorites ‘and regional specialties), is@ study in what drives the restaurant forward: the focus on Fihpino food {and the passion to explore beyond the usual. Is Interiors are bright, contarnporary, and chic, with lomonts of Fiipino architecture, while sorvice is friondly and knowledgeable without being obtrusive. This youthfal foal, combined with its ‘thoughtful take on Mipino food, makes Alab ‘current and relevant. ‘To watm up, start with some old-school favorites done right—and done well The sta is Alsb’s outstanding take on the ubiquitous crispy ‘pata: tender pork stuffed with lemongrass and leeks, roasted just 2 to create juicy, oan tender meat and excellent, crowd-pleasing crispy skin ‘wath an ethereal ranch, “Explate futher the diverse culinary roots of Filipino cuisine with their thoughtful rparcire ‘of regional offerings. Bicol is represented by the

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