Download - 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
------------------------------------------------
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’
---------------------------------------------
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
---------------------------------------------
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
---------------------------------------------
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
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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
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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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T E A M P I C KS
WatchAppetite.ph | April 201610
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
WatchAppetite.ph | April 201612
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
Art direction by Regine Paola Velilla
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
WatchAppetite.ph | April 201616
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.
WatchAppetite.ph | April 2016 17
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
WatchAppetite.ph | April 201618
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
WatchAppetite.ph | April 2016 19
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
Sittings editor Yllaine Sabenecio
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
WatchAppetite.ph | April 201620
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
Freshly ground black pepper
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.
WatchAppetite.ph | April 2016 21
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
WatchAppetite.ph | April 201622
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
Freshly ground black pepper
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.
WatchAppetite.ph | April 2016 23
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
Sittings editor Yllaine Sabenecio
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
WatchAppetite.ph | April 201624
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.
WatchAppetite.ph | April 2016 25
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
WatchAppetite.ph | April 201626
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.
WatchAppetite.ph | April 2016 27
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
Art direction by Regine Paola Velilla
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
WatchAppetite.ph | April 201628
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
WatchAppetite.ph | April 2016 29
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
WatchAppetite.ph | April 201630
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
WatchAppetite.ph | April 2016 31
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
Art direction by Janelle Año
Sittings editor Yllaine Sabenecio
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
WatchAppetite.ph | April 201632
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.
WatchAppetite.ph | April 2016 33
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
Art direction by Regine Paola Velilla
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
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Tales of BrewFill your glasses with these fun and fruit-flavored beer concoctions
Recipes by Yllaine Sabenecio
Photographed by Floyd Jhocson of Studio 100
Art direction by Regine Paola Velilla
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
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WATCHAPPETITE.PH | FEBRUARY 201637
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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
Art direction by Regine Paola Velilla
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
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Try this salad with a blue
cheese dressing, ranch dressing,
or a balsamic vinaigrette
WatchAppetite.ph | April 2016 39
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
Art direction by Regine Paola Velilla
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
Ripe avocados, cut in half
lengthwise and pitted
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
Ripe avocados, cut in half
lengthwise and pitted
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
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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
Art direction by Regine Paola Velilla
Sittings editor Yllaine Sabenecio
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
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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
Photographed by Floyd Jhocson of Studio 100
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
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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
WatchAppetite.ph | April 201646
For added richness, drop a quail egg yolk
and mix with the soba noodles
TIP
WatchAppetite.ph | April 2016 47
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
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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
•Salt and pepper, to season
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.
WatchAppetite.ph | April 2016 49
Heat Busters
Cool off and indulge with these bite-size delights
Words and recipes by Chef Patty Loanzon
and Chef Juan Carlo Estagle
Photographed by Floyd Jhocson of Studio 100
Art direction by Yllaine Sabenecio
J U S T D E S S E R T S
WatchAppetite.ph | April 201650
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
WatchAppetite.ph | April 2016 51
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
Photographed by John Ocampo of Studio 100
F O O D B E AT
WatchAppetite.ph | April 201652
Project HearthWords by Janelle Año
Photographed by Floyd Jhocson of Studio 100
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
WatchAppetite.ph | April 2016 53
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
WatchAppetite.ph | April 201654
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
WatchAppetite.ph | April 2016 55
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
WatchAppetite.ph | April 201656
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
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WATCHAPPETITE.PH | FEBRUARY 201659
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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
Photographed by Ron Mendoza of Studio 100
Art direction by Angeli De Rivera
Breadtime Stories
D I N I N G | Alley
WatchAppetite.ph | April 201660
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
WatchAppetite.ph | April 2016 61
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
Photographed by John Ocampo of Studio 100
Art direction by Janelle Año
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
WatchAppetite.ph | April 201662
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
WatchAppetite.ph | April 2016 63
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
Photographed by Floyd Jhocson of Studio 100
Art direction by Regine Paola Velilla
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
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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
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Experience a taste of luxury and excellent steak at
Wolfgang’s Steakhouse
Words by Janelle Año
Photographed by Ron Mendoza of Studio 100
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
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Only dry-aged USDA prime beef is used for the steaks at Wolfgang’sSteakhouse
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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
Words by Janelle Año
Photographed by Ron Mendoza of Studio 100
Art direction by Regine Paola Velilla
Sittings editor Yllaine Sabenecio
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
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Easily good for two to three people, the
Tomahawk Pork Chop is one of the restaurant’s
bestsellers
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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
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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
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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
Photographed by Floyd Jhocson of Studio 100
Art direction by Regine Paola Velilla
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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PH
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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
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LOBSTERPrimer
A
Words by Digs Ramos
Recipes and food styling by Chef Ann San Diego
Produced by Angeli De Rivera
Photographed by John Ocampo of Studio 100
Art direction by Regine Paola Velilla
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.
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S P E C I A L F E AT U R E
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.
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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
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S P E C I A L F E AT U R E
Live lobsters, cut in half
•Salt and pepper, to season
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
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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
•Salt and pepper, to season
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.
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S P E C I A L F E AT U R E
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.
WatchAppetite.ph | April 201680
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.
WatchAppetite.ph | April 2016 81
Barbecue Boosters
Produced by Angeli De Rivera
Word and recipes by Chef Jo-an Raagas
of Smokin' Pig
Photographed by Ron Mendoza of Studio 100
Art direction by Regine Paola Velilla
Amazing meats call for extraordinary spices and flavors
Barbecue Boosters
S P E C I A L F E AT U R E
Scallions or onion
leeks, roots trimmed
Vegetable oil
•Salt and pepper, to
season
Garlic, peeled
Worcestershire sauce
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
Art direction by Regine Paola Velilla
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
WatchAppetite.ph | April 201682
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
Worcestershire sauce
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
WatchAppetite.ph | April 2016 83
Ribs (about 1 kilo)
Charred Scallion
& Garlic BBQ
Marinade
Vegetable oil
•Salt and pepper, to
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
•Salt and pepper, to
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
WatchAppetite.ph | April 201684
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
Words by Janelle Año
Recipes by Nina Daza-Puyat
Photographed by Ron Mendoza of Studio 100
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
E N T E R TA I N I N G
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.
WatchAppetite.ph | April 201688 WatchAppetite.ph | April 201688
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
E N T E R TA I N I N G
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.
WatchAppetite.ph | April 201690 WatchAppetite.ph | April 201690
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
WatchAppetite.ph | April 201692
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
WatchAppetite.ph | April 2016 93
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
WatchAppetite.ph | April 201694
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
WatchAppetite.ph | April 2016 95
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
WatchAppetite.ph | April 201696
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
WatchAppetite.ph | April 2016 97
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
WatchAppetite.ph | April 201698
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
7926
3240
7818
89
1631
83
2082
79258317
8283
78
29
2819
512751
3535
16
90
24
4990
21
22
38
4646
84
49
17
84
34
3320
25
4240
7923
81
80
Take Home a Lodge
WatchAppetite.ph | April 2016 99
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
Photographed by Floyd Jhocson of Studio 100
Art direction by Regine Paola Velilla
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
WatchAppetite.ph | April 2016100