Appetite Philippines August2016

t"6(645t
Menu
Dinakdakan
22
HOME
Sweet and
Sour Garlic
Prawns
28
IN SEASON
COOKING
16
THE BIG
SPREAD
Gin Pomelo
Law-uy and
Sinuglaw 31
THIRSTY
Slushie with
Basil Syrup
40
JR CHEF
Chicken
Inasal Tacos
30
COVER
INTRODUCTION
28 In Season
8 Editors Note Chef Trisha shows us other
ways of using calamansi
10 Team Picks
30 Lunchbox
12 Toolkit Slurp your way to the north with
this comforting noodle soup
---------------------------------------------
31 Thirsty
RECIPES Learn how to create these classic
Filipino bar staples
16 The Big Spread
Have a taste of dishes from ------------------------------------------------
our presidents hometown
PEOPLE
20 Modern Classics
Ibanag dishes take center stage 34 Market Basket
Win the hearts of your family and
22 Homecooking friends with this chicken stew
Use your tastebuds to travel to
eastern Visayas with these simple, 36 The Healthy Plate
home-style ulam Chef Barni shows us how to
Vigan Miki
healthify Filipino comfort foods
PHOTOGRAPHED BY ED SIMON OF STUDIO 100
26 Home Projects
Put a macapuno twist on the
pasalubong favorite, cassava cake
Rellenong
Alimasag
46JUST
DESSERTS
42
HOMECOOK Coconut
ONLINE Rum Cake
65
TRAVEL
Bohol Bee Farm

80
TRAVEL
Apag
54
DINING
Maragle
38 Recipe 911 50 Insider TRAVEL

Go back to basics with a Learn from Cavite's
sinampalukan recipe favorite foodie 65 Bohol
The Appetite team invades
40 Jr. Chef --------------------------------------------- Bohol. Find out what to do, where
Put a Pinoy twist to your tacos to eat, and what to bring home
DINING from this island paradise
42 Homecook Online
These stuffed crabs will 54 Restaurant Features ---------------------------------------------
leave you feeling satised Marvel at the different
renditions of Filipino food
44 The Suite Life by these four restaurants HEART AND HOME
Idda upgrades our
favorite chicken soups 62 Resto 6 86 Special Feature
Zig tries out six comforting Count the many ways
46 Just Dessert batchoy bowls in the metro with halo-halo
The classic rum cake
gets coco-ed 64 The Bite ---------------------------------------------
Crack the story behind the
48 Foodbeat classic Ilocos empanada 90 Eatlist
Two up-and-coming entrepreneurs 91 A-list
you need to know about --------------------------------------------- 91 Recipe Box
92 I Have an Appetite
Chef Claude Tayag shares
the story behind his recent
triumph in the US
EXECUTIVE VICE PRESIDENT CIRCULATION
ARCHIE CARRASCO Circulation Manager PIERO TALAG
OPERATIONS Key Account Executives ARNOLD

Admin Associate - Sales & Marketing ABOGADA, LECIE NON, NAPOLEON
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SALES RETAIL 100

Publishers & Group Advertising Directors OIC LYNN NIDUAZA
MAITE TAMPARONG-UY,
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JAMES LEONARD CRUZ AVY LAGARTO
KEY ACCOUNTS HUMAN RESOURCES

Sr. Key Accounts Managers Human Resources Manager LIZ SEGOVIA
CARMELLI DAET, CHATTIE SALUDO, HR Supervisor Training and
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Direct Account Executives HR Associate Timekeeping & Benefits
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NINA DAZA-PUYAT MIKKO ABELLO
PR Assistant SABRINA SOCO
Accounting Assistants CHARKAE
CATINDIG, KRISTABELLE PERALTA
Editor-in-Chief Credit & Collection Supervisor
INTERNAL EVENTS NAININE BUENAOBRA
Copywriter AJ DE LAS ALAS Credit & Collection Assistants
Events Supervisor ARRIANE SANCHEZ MARIVIC BALTAZAR, CHRISTINE
ANGELI DE RIVERA Deputy Managing Editor Events Assistants KATHLEEN DE LEON, CASTILLO
YLLAINE SABENECIO Editorial Assistant PAULINE DE LEON
KEVYN TAPNIO Intern PURCHASING
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Manager for Digital Business Purchasing Assistant JOY FLAVIANO
ART ANNE BERNISCA
PATRICK KASINGSING Group Art Director Digital Marketing AssociateOJ SERRANO ADMINISTRATION
REGINE PAOLA VELILLA Graphic Designer Senior Web Developer YASMIN OPLADO Admin Manager LIZ SEGOVIA
Web Developer PAULA MENDOZA Admin Assistant MELDIE DIENTE
ALLEN DE GUZMAN Final Artist Digital Admin Associate JACKIE GAN Collector ASIDELIO ALCANTARA
CLARRYS DE GUIA Intern
PRODUCTION LOGISTICS
Production Supervisor Logistics Manager PIERO TALAG
COLUMNISTS
ALLEN DE GUZMAN Logistics Assistant MARIEL MORENO
Idda Aguilar, Chef Barni Alejandro-Rennebeck, Celine Clemente- Final Artist GEOFFREY JULIAN Warehouse Assistant ERWIN NICOLAS
Lichauco, Chef Carlo Estagle, Ann Kuy, Chef Patty Loanzon, Production Traffic Associate Warehousemen JOHN ARGONZA,
Zig Naguiat, Chef Trisha Ocampo, Chef David and Sofia Pardo HONEY BAGSIC HENRY TAPIT
Quality Control Associate
de Ayala, Marie Villanueva-Pascual, Chef Giney Villar RODEL TUTOR LIBRARY & INFORMATION
Quality Control Assistant Library & Information Officer
CHEFS MYLIN MONTEALEGRE LEANNE TINGSON
Myke Tatung Sarthou
TV 100 INFORMATION TECHNOLOGY
TV Head MICHAEL CARANDANG Software Programmer
CONTRIBUTORS TV Sales & Marketing Manager KEVIN SAMANIEGO
Mike Aviles, Millet Aviles, Paul Catiang, Peter Lim, Malou Perez- JACOB BENEDICTO
Video Editors JASPER BERMEJO, MARK
Nievera, Deogracias Victor DV Savellana, Heny Sison, LEGASTE ---------------
Ceej Tantengco, Mateo Ty Videographer IAN VILLARUZ
STUDIO 100
PHOTOGR APHERS
Head Photographer ED SIMON ONE MEGA GROUP
Miguel Abesamis, Krizia Cruz, Floyd Jhocson, Ron Mendoza, Photographers MARK JACOB, FLOYD
Erron Ocampo, John Ocampo, Ed Simon JHOCSON, RON MENDOZA, JOHN
DARYL OCAMPO, YUKIE SARTO Founder & CEO Chairman
Videographer APRIL MANUCOT SARI V. YAP J. TIU
OIC for Studio 100 Rental
LYNN NIDUAZA Founding Creative Director
SPECIAL PROJECTS Technical Custodian JR RAMIREZ LORRAINE BELMONTE
KENNETH RIVERA, RED DE LEON
Associate Creative Directors
FRANCESCA PANGILINAN, GABE FERNANDO,
STEPHANIE PUYOD Copywriters is published monthly by the One Mega Group (OMG): 18/F Strata 100 Bldg., F.
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Wed love Send your comments, suggestions, or your recipe requests to

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MAITE TAMPARONG-UY Group Publisher
E D I TO R ' S N OT E
Anong Lasa?
PHOTOGRAPHED BY ED SIMON OF STUDIO 100
ISNT IT CURIOUS HOW WE FILIPINOS permutation of halo-halo from all over

USE THE WORD MASARAP IN theres one with cheese, another one with
SENTENCES THAT DO NOT PERTAIN coee and even one with chili peppers!
TO FOOD? Ang sarap ng hangin. Ang sarap ng Wed also like to put a spotlight on our
amoy. Ang sarap mag-exercise. When we like culinary ambassadors who are actively
somebody, we say that he or she is, masarap promoting Filipino food. Theres Ige Ramos
kausap and masarap kasama. (The Insider), proud son of Cavite, who
Isnt it funny how we always blurt out, revealed so many fascinating facts about
Ang sarap kumain! usually in the middle of Cavites culinary culture. Not many Pinoys
a meal were already eating. We Pinoys really know about Malou Perez Nievera (The Big
love our food but we also like the act of eating Spread) here but in the U.S. she keeps busy
itself. We savor our food with gusto and promoting Filipino food by doing pop-ups,
express our feelings of approval in many ways. cooking demos and guestings on local TV and
We close our eyes, lick our lips, nod our head radio. Writer and gourmand Claude Tayag
in approval or even shake our head in disbelief (I Have an Appetite) continues to shine,
that something in our mouth could taste so taking his expertise of Kapampangan food to
unbelievably good. the world.
As a partner to our beloved rice, Pinoy food For this regional special, the Appetite
is never bland and always distinctly avored. Team traveled to Bohol to nd out the
Thus, we have avors that are dominantly latest eats and treats in that gorgeous island
salty (maalat), sour (maasim), sweet (matamis), paradise. We basked in the Boholanos warm
bitter (mapait), spicy (maanghang) or umami hospitality and marveled at how they are able
(malinamnam). Of course, we also like the to transform simple ingredients like ginger,
blended avors like matamis na maanghang, ube, cassava, and honey into amazing food
or the maalat na maasim, dont we? products. It is no doubt a testament to the
Its also interesting to note how Tagalog Pinoys innate creativity and ingenuity.
has many words to describe nuances in With this issue, may all Filipinos like
taste and texture like malutong, makunat, you and me, feel enriched by this added
The A-Team malambot, matigas, and malagkit. How about knowledge about Philippine food and culture.
getting some sun
at Alona Beach words like mapakla, maanggo, maanta, and May it give us a sense of pride and a newfound
in Panglao Island, even malabsasome of which may not even appreciation of who we really are. Ang sarap
Bohol; (Inset)
Nina, Regine, and have an exact translation in English. This maging Pilipino
Yllaine ham it up
during the shoot at
extensive culinary vocabulary is proof that Thank you for inviting me into your
Quezon food is an integral part of our culture, then kitchens!
and now.
In producing this regional Filipino issue,
we travelled vicariously to the dierent Nina Daza-Puyat
provinces by testing and tasting everyday Editor in chief
dishes from Cagayan, Samar, Davao, Vigan,
P.S. Follow me and the Appetite team on
and Batangas. We also found dierent Instagram @ninadp8 and @appetitemag
Restaurateurs (from
left) Mark Abellon
with Chef Poch Hogar
of Braska (p.54);
Kristine Dela Riva
Kokseng of Hukad sa
Golden Cowrie (p.56);
and Cherry Tan and
Mark Navarro of
Apag Marangle (p.58)
8 WatchAppetite.ph | August 2016

T E A M P I C KS
QUESTION OF THE MONTH

Although this was not
What's your
a childhood staple in
my house growing up, I
learned to love sinigang sa
bayabas as an adult. Guavas
favorite are not always available, so having

this soup, which is traditionally
cooked with bangus, is always such
Pinoy a treat. Victorinos Sinigang Nga

Bangus Ti Bayabas (P390) is made
the old-fashioned way with real, ripe
comfort
guavasgiving the soup an almost
creamy consistency thats somewhat
sweet and mildly sour. Youll need a
cup of rice though because theres
soup? plenty of crisp tender sitaw, labanos

and kangkong to partner with the
boneless bangus belly slices. I like to
customize my bowl with a tiny cut
of the green finger chili in the soup
and always, a drizzle of patis, for
good measure. - Nina
The first time I ate VICTORINO'S. 114 SCOUT RALLOS ST.,
(and fell in love CORNER 11TH JAMBOREE ST., QUEZON CITY.
CALL (02) 414-7465
with) kansi was
during a rainy evening
in a tiny Bacolod eatery.
The beef soup sure hits the spot
as it gave me comfort and energy to finish
my work. Aidas Kansi Beef (P280) never
fails to bring me back to that night when I
first tried the soup, and I have remained a
devotee of its melancholy-healing flavors.
Aidas version however ups the ante with its
batwan-enriched sour broth with a hint of
heat from the siling labuyo and fork-tender
beef shank meat thats been simmering for
hours before being served. - Angeli
AIDA'S. LG/F, MAKATI CINEMA SQUARE, CHINO ROCES AVE.

LEGASPI VILLAGE, MAKATI CITY. CALL (02) 811-1537
A myriad of sourness, sweetness,

crunch, and linamnam, Simple
Lang's Sinigang na Bagnet
sa Watermelon (P395) is an
I am a huge fan of noodle soups,
soups interesting tweak to our favorite
especially when its raining.
raining If I want Pinoy classic. Their sinigang
my Filipino noodle soup fix, I head (which is almost as delicious as
over to Sarsa and order a serving of my mother's), has thick fatty
their Madrid Fusin Super Batchoy slabs of bagnet drowning in a
(P450). Chef JP's rendition of the Ilonggo tangy-sweet watermelon soup.
soup has hefty portions of innards, meat, and I still say my mother's classic
noodles. It's topped with crunchy tuna skin, pork sinigang is the winner, but
kurobuta char siu, and soft-boiled eggs. The Simple Lang's signature dish
broth has a rich and garlicky flavor that brings comes in as a close second
all the ingredients together. With just a few and that's saying a lot. - Regine
tweaks, our favorite batchoy just got elevated
to a whole new level. - Yllaine
SIMPLE LANG. AYALA TRIANGLE
GARDENS, MAKATI CITY
SARSA. 122 JOYA LOFTS & TOWERS, AMORSOLO DRIVE,
ROCKWELL, MAKATI CITY. CALL (02) 625-5166
Growing up in Pampanga filled my childhood

Whenever Pinoy soups are
with fond memories of eating my lolos favorite
brought up, I immediately
seafood dishes. Perhaps this is why I always
think of clam soup. It's
go for seafood when its on the menu. Kuya Js
appetizing and always comforting. It can
Seafood Soup (P240) has two things that never
be paired with other dishes or it can stand
fail to satisfy my taste buds: seafood and spice. Shrimps,
alone as a main dish. Whenever I crave it,
squid rings, and fish can be found in the spicy, tomato-
I always go forKKKs Suwam na Halaan at
infused broth, providing a flavor thats almost like sinigang
Kabute (P240). It has the perfect blend
but not quite. Youll have to be watchful when you eat
of the natural flavors of clams, native
this though. Bits of siling pansigang not-so-innocently
mushrooms, and sili leaves. - Clarrys
float among the ingredients, often sneaking their way
onto your spoon. You might want to keep a wary eye with
KKK. LG/F SM MEGAMALL BUILDING B, EDSA CORNER every sip you take of this deliciously fiery soup. - Kevyn
JULIA VARGAS AVE., MANDALUYONG CITY
KUYA J HAS A BRANCH LOCATED AT SM MEGAMALL BUILDING A,

EDSA COR. JULIA VARGAS AVE., MANDALUYONG CITY

TOOLKIT
Ravishing
in Rustic
Spruce up your dining area with these
lovely local goods from Domesticity
Styling by Angeli De Rivera
Photographed by Miguel Abesamis of Studio 100
All items from Domesticity
2 4
13 5
12
10
11 8
1 Carine Food Pedestal with Chalkboard - Large (P670) 2 Maya Bird Placemat Set (P895/set of 4) 3 Remi Enamel Soup Bowl Set (P395)
4 Carine Food Pedestal with Chalkboard - Small (P550) 5 Honey Bee Tumblers (P500/set of 4) 6 Bon Appetit Glass Tray (P395)
7 Carine Wooden Bowls (P180/pc) 8 Remi Enamel Dinner Plate (P275/pc) 9 Corinne Wicker Plate Charger (P255/pc) 10 Vintage Cutlery
Placemat Set (P895/set of 4) 11 Carine Condiment Green Set (P660) 12 Julien Serving Tray (P1,250) 13 Chantelle Bread Basket (P715)
For more home items visit www.mydomesticity.com

RECIPES
AUGUST 2016
No time to go on
a food trip around
the Philippines?
Our recipes got you
covered: go savor
our local dishes from
north to south with
Ilocos miki, Samars
hinatukan gulay, and
Davaos sinuglaw
PHOTOGRAPHED BY PAULUS SILVA
Cassava could be
toxic if not prepared
properly. Peeling,
grating, and thorough
cooking gets rid of
the toxins found in the
sweet variety, but the
bitter variety requires a
more extensive process
of preparation like
fermenting or drying
THE BIG SPREAD
Davao SINUGLAW DRESSING

Juice of 6 calamansi
2 Red onions, thinly sliced
4. In a large bowl, salt the fish cubes
and mix well. Add the calamansi
mixture and toss. Pour in the vinegar
Delights 1 thumb- Ginger, peeled and cut

size into thin strips
1 Cucumber, peeled, deseeded,
and mix well. Next, add the grilled
pork belly then mix again. Taste
and adjust seasoning. Transfer
Get a taste of homestyle dishes and thinly sliced to a serving dish then
prepared in Davaoeo homes 5 Green finger chilies (siling serve immediately.
mahaba), thinly sliced
Recipes by Mike Aviles, Mateo Ty, and
2 tsps Rock salt
Millet Aviles Ty of Lachis cup Coconut or white cane vinegar
Photographed by Krizia Cruz
Food preparation and styling by Nina Daza-Puyat
Assisted by Clarrys De Guia 1. Season pork belly with salt and pepper or
marinate with any store-bought barbecue
sauce. Grill over charcoal until done, then
Sinuglaw slice into -inch pieces. Set aside.
Makes 8-10 servings
2. Place sliced fish in a bowl and chill in the
1 kilo Pork belly (liempo) refrigerator for 30 minutes.
Salt and pepper, to season
Store-bought barbecue sauce 3. Meanwhile, prepare the sinuglaw
(optional) dressing. In a bowl, combine calamansi
1 kilo Fresh blue marlin (you can juice, red onions, ginger, cucumber, and
also use tuna or tanigue), siling mahaba. Mix thoroughly.
washed cut into cubes or
sliced sashimi-style
NOTE: For added texture and flavor, you

may also add thinly sliced radish (labanos),
jicama (singkamas), or green apples

Law-uy
Makes 5-6 servings
3-4 cups Second rice washing*

(pangalawang hugas-
bigas)
1 thumb- Ginger, peeled, cut,
size and crushed
2 stems Green onion leaves,
cut into 1-inch pieces
1 wedge Squash, cubed
3 Saba bananas, cut into 3 slices
3 Eggplants, cut into
2-inch pieces
6 Okras, ends trimmed,
cut into 3 slices
1 Tbsp Patis
1 bundle Alugbati leaves
1 cup Malunggay leaves
1. In a medium saucepot, boil second rice

washing with ginger and onion leaves. Once
it boils, add squash, bananas, eggplants,
and okras. Continue to boil the vegetables
for 5-8 minutes. Season with patis.
2. Lastly, add alugbati and malunggay. Boil

for another minute and turn off heat. Taste
and adjust seasoning. Serve hot. How to obtain rice washing: When
cooking rice, rinse grains in water and
NOTE: According to Delia Dadapan, staff of
throw out rst wash. Add more water and
the Aviles family for over 26 years now, the
usual law-uy has shredded fried fish and
stir rice with ngers. Pour out rice grains
traditionally does not have bananas. We into a strainer reserving the second rice
find that this version has a cleaner taste washing for this dish. The starch from
without the fish, and the bananas make it the rice grains gives the law-uy a more
pleasantly sweet. Mike Aviles of Lachis viscous, nutritious broth.
WatchAppetite.ph | August 2016 17

THE BIG SPREAD
Alimango't Kangkong
sa Gata
Makes 6-8 servings 1. Squeeze grated coconut to obtain first 4. Add crabs and cook in the coconut milk
extraction (kakang gata). Strain coconut mixture over medium heat for 5-10 minutes,
1 Mature coconut (niyog), grated cream or thick coconut milk and set aside. depending on the size of the crabs.
1 cups Warm water
1 inch Ginger, thinly sliced 2. To the grated coconut, add warm water. 5. Pour in the kakang gata. Continue to stir
1 Red onion, sliced Squeeze to obtain second extraction (gata). and cook for another three minutes until
1 stalk Lemongrass (tanglad), smashed Strain thin coconut milk and set aside. the sauce becomes slightly thick. Taste and
1 Birds eye chili (siling labuyo), season with salt or patis. Add kangkong
chopped 3. Pour thin coconut milk or gata into a wok stems and then leaves. Turn off heat and
Patis, to season or medium saucepot and cook over medium transfer to a serving dish. Serve hot.
Salt, to season heat. Add the ginger, onion, lemongrass,
1 kilo Crabs, cleaned and cut into siling labuyo, and patis. Bring to a boil and let
quarters simmer for about three minutes while stirring
1 bunch Kangkong leaves and stems to prevent coconut milk from curdling.

Burrito Bowl
Makes 2-3 servings
SPICY AVOCADO LIME SAUCE

Ginanggang
(Sinugbang Saging)
Makes 5 servings
Lachi's is a 15-year old restaurant that is a favorite of
10 Semi-ripe saba bananas many Davao City families for its traditional and modern
5 tsps Star margarine home-cooked dishes, and well-loved desserts. It is
White sugar, for coating named after the family's matriarch, Lachi Aviles, whose
recipes inspired her twin sons, Mel and Mike Aviles, to
Peel bananas and skewer two pieces each open the restaurant.
Vegetable oil
into pre-soaked barbecue sticks. Grill over
Butter
live coals until slightly charred. Spread
Onion, minced
bananas generously with margarine while
Garlic, minced
still hot. Roll in white sugar once. Serve.
Ground beef
Taco seasoning mix
Store-bought salsa
Corn kernels
Canned black beans
Cooked rice
Chopped cilantro
t4BMUBOEQFQQFS UPTFBTPO
t/BDIPDIJQT GPSTFSWJOH
Sinugbang Saging
or Ginanggang is
typical merienda
fare sold in the
streets of Davao.
Purists would insist
on using only
Star margarine!

MODERN CLASSICS
The Igado
Makes 6-8 servings
Cagayan
1. In a saut pan, melt pork fat or cooking
2 Tbsps Lard or cooking oil oil over medium heat, then saut garlic and
1 Tbsp Minced garlic onion. Add pork and stir until pork is cooked,
Connection 1
1 kilo
1 cup
Large onion, diced
Pork tenderloin, cut into strips
Water
about five minutes.
2. Add broth or water, and let it simmer for

Tuguegarao-born Malou Perez- cup Vinegar five minutes. Add vinegar and soy sauce.
Nievera shares two dishes of 3 Tbsps Soy sauce Dont stir until the sauce simmers.
kilo Pork liver, cut into strips
her childhood 3Red bell peppers, cut into strips 3. Add liver and red bell pepper strips
1 cup Frozen green peas, thawed and green peas. You may opt to add the
Recipes by Malou Perez Nievera of SkiptoMalou.net
Photographed by Miguel Abesamis of Studio 100 Salt and ground black pepper, mashed chicken liver to thicken the sauce.
Food preparation and styling by Nina Daza-Puyat to season Otherwise, continue to simmer until sauce is
Art direction by Angeli De Rivera
3 pcs Chicken liver, boiled and then reduced by half. Serve hot with rice.
mashed (optional)

Pinatarong
(Galapong
sa Latik)
Makes 6-8 servings
1 cup Sticky rice flour*

cup Water
3 cups Coconut milk
cup Brown sugar
1 cup Water
Pandan leaf or
vanilla bean, for flavoring
1. Prepare the galapong balls by

mixing sticky rice flour with water.
Stir until combined and mixture forms
a thick mass with the texture of clay.
Adjust the consistency by adding
more flour or water.
2. Form galapong balls about the size of

marbles. Keep them on a plate dusted with
flour until ready to use.
3. Pour the coconut milk into a medium

saucepan. Bring to a boil and continue to stir
until most of the liquid has evaporated. The
milk will begin to change its color to light
brown and it will begin to form into brown bits.
4. At this point, add the brown sugar.

Continue to stir until sugar caramelizes.
Once it has caramelized, add water and let
it simmer to form a thick sauce.
5. While the sauce is simmering, drop the

galapong balls and simmer until the balls
are cooked, about 5-7 minutes. Usually, the
sticky rice balls float when they are cooked.
Serve with carabao's milk, if available.
*is NOTE: Sticky rice our from Thailand

available in the our section of most
large supermarkets. They are also sold in
some wet markets stalls selling halo-halo
ingredients.
Malou Nievera is the creative driving force

behind the food blog, Skip to Malou, and was
named as one of Babbles Top 100 Food Mom
Blogs. She acts as the blog's recipe developer,
writer, cook, and photographer. She shares
her easy and simple recipes with a focus on
Filipino food. She also shares her recipes in
her YOUTUBE channel, TheSkip2MalouShow.

HOMECOOKING
Samar Hinatukan Gulay

(Ginataang Sigarilyas)
1. In a wok, combine the thin coconut milk,
chopped onion, ginger strips, shredded dried
fish, and squid balls. Bring mixture to a boil
Solstice Makes 4-5 servings
cup Thin coconut milk, second

over medium heat for about 3-4 minutes.
2. When coconut milk changes color, add

extraction (pangalawang piga) the sigarilyas then stir and simmer until
Eastern Visayas fare dazzles 1 small Onion, chopped half-cooked. Taste and adjust seasoning
with simple but intense avors 1 slice Ginger, cut into strips with salt.
2 pcs Dried fish, fried and shredded
Recipes by Peter Lim (makes about cup) 3. Next, add the thick coconut cream
Photographed by John Ocampo of Studio 100
Art direction by Regine Paola Velilla 8 Squid balls, quartered and continue to simmer until vegetables are
Assisted by Paulus Silva and Lanz Enterina kilo Winged beans (sigarilyas), crisp tender.
washed and sliced
Salt, to season 4. Turn off heat and transfer to a serving
cup Fresh thick coconut cream platter. Serve immediately.

Burrito Bowl
Makes 2-3 servings
SPICY AVOCADO LIME SAUCE

1 Large avocado, pitted
3 cloves Garlic, crushed 1. Make the Spicy Avocado Lime Sauce.
2 Tbsps Lime juice Using a food processor, combine avocado
2 tsps Hot sauce flesh, garlic, lime juice, and hot sauce and
t4BMUBOEQFQQFS UPTFBTPO process until smooth. Season with salt and
pepper. Taste and adjust seasoning with lime
BURRITO RICE juice and/or hot sauce. Make the burrito rice.
2 Tbsps Vegetable oil
1 Tbsp Butter 2. In a large skillet, heat oil and melt butter
1 Onion, minced over medium heat. Saut onions and garlic
4 cloves Garlic, minced for 3 minutes then add ground beef. Saut
kilo Ground beef the beef until brown then add taco mix, salsa,
3 Tbsps Taco seasoning mix corn kernels, and black beans. Cook for
cup Store-bought salsa another 10 minutes until beans are soft. Add
cup Corn kernels the rice and mix well. Season with salt and
cup Canned black beans pepper.
2 cups Cooked rice
4 Tbsps Chopped cilantro 3. Arrange rice in a bowl then top with Spicy
t4BMUBOEQFQQFS UPTFBTPO Avocado Lime Sauce and bottled salsa.
t/BDIPDIJQT GPSTFSWJOH Serve nacho chips on the side.
and set aside on a plate lined with paper

Sweet and Sour SWEET AND SOUR SAUCE
1 head Garlic, chopped towels.
Garlic Prawns cup Cane vinegar
Makes 4-5 servings 3 Tbsps Brown sugar 4. In another small saucepot, combine garlic,
Salt and pepper, to season vinegar, and brown sugar to make the sweet
kilo Prawns or medium-size shrimps, and sour sauce. Bring to a boil and simmer
peeled 1. Marinate prawns in a bowl with a mixture for a few minutes. Season to taste with salt
1 head Garlic, chopped of garlic, cane vinegar, and soy sauce. and pepper.
cup Cane vinegar Season lightly with salt and pepper.
2 Tbsps Soy sauce 5. Add cooked prawns and stir to let sauce
Salt and pepper, to season 2. After five minutes, pour out the marinade coat the prawns evenly. Transfer to a serving
cup Cornstarch and dredge prawns in cornstarch. platter then garnish with spring onions or
1 cup Cooking oil chopped cilantro. Serve immediately.
1 tsp Spring onions, chopped 3. Heat cooking oil in a wok or large saut
into 1-inch lengths pan. Deep-fry prawns just until they curl up
1 tsp Chopped cilantro and turn orange. Remove prawns with tongs

HOMECOOKING
Samar-style Fish 1. Rinse the fish steaks in water. Drain then

pat dry with paper towels. Season with salt. If
Escabeche using a whole fish, ask fish vendor to remove
Makes 4-5 servings the fish gills and entrails, then clean fish
thoroughly by rinsing in water. Drain then pat
kilo Fish steaks (Mahi-mahi or blue dry with paper towels. Season with salt.
marlin), or 1 medium-size whole
fish such as lapu-lapu, labahita, 2. Heat some oil in a frying pan. Pan-fry the
tilapia, or kilo small whole fish steaks until lightly seared on both sides.
fish like hasa-hasa, alumahan, If using medium or small whole fish, fry until
matambaka golden on both sides. Remove from heat
Salt, for seasoning when cooked and set aside.
1 cup Cooking oil
3. Next, make the escabeche sauce. In a
ESCABECHE SAUCE large saut pan, heat cooking oil and saut
2 Tbsps Cooking oil the garlic and onions until soft.
6 cloves Garlic, crushed
1 Onion, thinly sliced 4. Toss in luyang dilaw, ginger, and bell
3 thumb size Turmeric root (luyang dilaw), peppers.
julienned
2 thumb-size Ginger, julienned 5. Pour in cane vinegar, sugar, and salt. Stir
1 Red bell pepper, thinly sliced to dissolve. Bring to a boil then simmer for
1 Green bell pepper, thinly sliced a few minutes to allow the acidity of the
1 cup Cane vinegar vinegar to evaporate. Add a little water if you
cup Sugar prefer a milder sauce.
1 Tbsp Salt
Water, as needed 6. Add fish and let simmer in the sauce
for about two minutes. Taste and correct
seasoning with salt and/or sugar. Remove
from heat and transfer to a serving platter.
Serve with steamed rice.

Pork Pata with Hibe
and Dried Mushrooms
Makes 4-5 servings
cup Brown sugar 2. As soon as it caramelizes, add the garlic

2 Tbsps Cooking oil and pork leg pieces. Mix well until pork is
1 head Garlic, chopped coated with the caramel syrup.
1 Pork leg (pata), sliced
Water, as needed 3. Transfer pork into a pot and add enough
12 Dried black mushroom, soaked water. Bring mixture to a boil. Cover the
in hot water, stems removed pot and simmer until tender, about an hour
cup Dried shrimp (hibe), soaked in or more. Add more water, if necessary.
hot water When pork is tender, drain pork pieces and
cup Soy sauce reserve the broth.
cup Oyster sauce
2 Bay leaves (laurel) 4. Add the hibe and rehydrated mushrooms.
2 Star anise Season with soy sauce, oyster sauce, bay Aside from his passion for fashion,
1 Cinnamon bark leaves, star anise, and cinnamon bark. designer Peter Lim also has a passion for
2 cups Pork broth Pour about two cups pork broth and bring cooking. He was exposed to the kitchen
cup Cornstarch slurry (2 Tbsps up to a boil. at a young age of six in his hometown
cornstarch + cup water) Catbalogan, Samar, where he used to
Salt and pepper, to season 5. Add cornstarch slurry then simmer until watch their kusinera at work. Peter took
the sauce is thickened and reduced. Season up culinary arts in the International
1. In a large wok, heat brown sugar and with salt and pepper according to taste. School of Culinary Arts and Hotel
cooking oil together over low heat. Stir Transfer to serving plate then serve with Management.
continuously until it melts and caramelizes. steamed rice.
Be careful not to let it burn.

HOME PROJECTS
Cassava
Comfort
Take a bite of this sweet gooey Bibingkang Cassava
merienda favorite with Macapuno
Makes 12-15 servings
Recipe by Mariquita Villanueva Adriano
From The Philippine Cookbook by Virginia Roces
de Guzman and Nina Daza-Puyat -1 kilo Cassava (makes about
Photographed by Paulus Silva 7 cups grated cassava)
3 Eggs
2 cups Sugar
3 cups Thick coconut milk
1 cup Evaporated milk
cup Melted butter
cup Macapuno preserves
MACAPUNO CUSTARD TOPPING

1 cup Thick coconut milk
2 Tbsps Flour
1 can Condensed milk
2 Egg yolks
cup Macapuno preserves*
1. Mix coconut milk with flour. Add

condensed milk and cook over medium heat
until thick, about 10-15 minutes.
2. Add egg yolks and mix well. Return to heat

and cook for five minutes more.
3. Pour custard over baked bibingka. Top with

macapuno preserves and broil until golden
brown.
NOTE: The original recipe calls for two

tablespoons grated cheese as topping. Use
grated cheese instead of macapuno to make
a cheese-custard topping.

1 Remove the thick bark of the cassava
using a sharp knife by making a 2 Grate cassava tubers using a fine
grater. Measure seven cups grated raw 3 Take a clean cheesecloth and place
about a cup of grated cassava in the
shallow incision lengthwise, then peel cassava into a large bowl. middle of the cloth. Twist top to form a
it off. Rinse peeled cassava in water pouch. Squeeze grated cassava until
then drain. dry, letting the liquid drip down.
4 Save the pulp and set aside.

5 In a mixing bowl, beat eggs and sugar
until lemon colored using a whisk. 6 Add thick coconut milk and
evaporated milk.
7 Add melted butter to squeezed grated

cassava and mix well. 8 Pour batter into a greased 9- x 13-inch
pan (or two 8- x 8-inch pans) lined with 9 When baked, top bibingkang cassava
with macapuno custard topping and
banana leaves. Bake at a preheated broil in the oven for 15-20 minutes or
350F oven for 40 minutes or until the until browned. Serve warm.
bibingka is fully baked.

IN SEASON | Ca lamansi
Calamansi Collective
The countrys go-to souring agent is this months highlighted ingredient
Recipes by Chef Trisha Ocampo
Photographed by Floyd Jhocson of Studio 100
Art direction by Yllaine Sabenecio
Plated by Chef MIguel Antonio Lorino
Assisted by Ron Marc Baga and Paulina Monsale
Dinakdakan
Makes 6-8 servings
1 kilo Pork face (maskara) or pig's 1. Put pork face or pork ears, onion, bay To
To llessen
esse
es s n the
se the heat
he
eatt
ears, cleaned and trimmed leaves, salt, and black peppercorns in a pot of chili peppers,
thoroughly over medium heat and cover with enough soak in water rst
1 White onion, peeled and halved water. Bring to a boil then skim off the scum then remove seeds
2-3 Bay leaves that floats on top. Lower heat, cover and
2 Tbsps Salt simmer for about 45 minutes to an hour or
2 Tbsps Black peppercorns until meat is tender but not falling apart.
Water, for boiling Remove meat and drain well.
2 Red onions, sliced or chopped
thumb- Ginger, minced 2. Over hot coals, grill pork for about 4-6
size minutes on each side or until crisp and
1-3 Birds eye chilies (siling labuyo), slightly charred. Allow to cool then slice
sliced diagonally meat into strips.
2 Green chilies (siling mahaba),
sliced diagonally 3. In a large bowl, combine pork, red onions,
5 Tbsps White vinegar ginger, and chilies. Add vinegar, calamansi
4 Tbsps Calamansi juice juice, soy sauce then toss to combine. Add
4 Tbsps Soy sauce mayonnaise and stir until well-distributed.
2-3 Tbsps Mayonnaise Season with salt and pepper to taste.
Salt and pepper, to season Serve immediately.

Baked Prawns
Makes 6 servings
10-12 Large tiger prawns, cleaned 2. Line the baking tray with aluminum foil,
and trimmed then arrange the butterflied prawns with
cup Calamansi juice the meat facing up. Drizzle prawns with
cup Butter, softened calamansi juice, and then brush with butter.
3 Tbsps Minced garlic Top with minced garlic, then with grated
cups Grated quick melt cheese cheese.
Chopped parsley, for garnish
3. Place in a preheated 350F oven and
1. Using a pair of kitchen shears, cut the bake for 15-20 minutes until the cheese
prawn shell along the length of the back starts to melt and turns golden brown.
to the tail. With a small sharp knife, cut the
prawn meat gently in the back, from head 4. Remove from oven and arrange the
to the tail. Remove the black vein then split prawns on a platter. Drizzle with drippings
open the prawn to butterfly. Repeat with the collected from the baking dish and garnish
rest of the prawns. with chopped parsley. Serve immediately.
Chef Trisha Ocampo is a graduate of

Le Cordon Bleu in California. She has
worked in various restaurants in the
United States. Since she moved back to
the Philippines, she has been a part of the
faculty for the Center for Culinary Arts,
Manila, where she does cooking demos
and develops recipes for the school.
She also does consultation for different
restaurants and food companies.

LU N CH BOX
Slurp Vigan Miki

Makes 2-3 servings
1. In a casserole, saut onion and garlic in
cooking oil.
du Sur 1 Tbsp
1
1 head
Cooking oil
Red onion, chopped
Garlic, chopped
2. Add chicken breast, pork strips, and patis
then saut for two minutes.
Soothe your senses with this cup Boiled and shredded 3. Add chicken stock and annatto powder
comforting noodle soup from chicken breast then let come to a boil.
Ilocos Sur cup Pork, boiled and cut into strips
3 Tbsps Fish sauce (patis) 4. Add just enough miki noodles depending
Recipe from NAIMAS! The Food Heritage of Ilocos Sur 3-4 cups Chicken stock on how thick or soupy you want your soup to
By Deogracias Victor DV Savellano and Heny Sison tsp Annatto powder be. Simmer until tender. Season with salt and
Food preparation by Nina Daza-Puyat
Art direction by Regine Paola Velilla 3 cups Ilocos Sur Miki noodles* pepper.
Salt and pepper, to season
tsp Chopped spring onions, to 5. Divide the Vigan miki into individual bowls
garnish then garnish with spring onions and pieces of
1 Hard-boiled egg, quartered hard-boiled egg. Serve with chili powder on
Chili powder (optional) the side, if desired.
G R O C E RY T I P
The miki wont taste the

same with any other type
of noodle. Get your supply
of dried miki noodles
from Ilocos Sur at Heny
Sisons Desserterie inside
Victorinos.
SCOUT RALLOS COR. 11TH JAMBOREE,
DILIMAN, QUEZON CITY. FOR ORDERS,
CALL (02) 922-8558. NAIMAS! THE
FOOD HERITAGE OF ILOCOS SUR BOOK
IS ALSO AVAILABLE IN VICTORINOS

THIRSTY
Pretty Classic Weng-weng

Makes 6-8 servings
Gin Pomelo Slushie
with Basil Syrup
in Pink
Makes 3-4 servings
cup Tequila
cup Scotch 6 segments Fresh pomelo
cup Brandy cup Basil syrup
cup Rum cup Gin
No girly drinks here! Serve these cup Bourbon 1 cup Ice cubes
mixed cocktails in your next party cup Vodka
1 cup Orange juice Put all the ingredients in a blender and
Recipes by Yllaine Sabenecio 1 cup Pineapple juice blend until smooth. Serve immediately.
Photographed by Miguel Abesamis of Studio 100 1 Tbsps Grenadine
Art direction by Angeli De Rivera
1 cups Ice cubes BASIL SYRUP
1 cup Sugar
Put all the ingredients in a pitcher and 1 cup Water
stir. Pour into shot glasses and serve cup Fresh basil leaves, chiffonade
immediately.
Put sugar and water in a saucepot over
medium heat and stir until sugar dissolves.
Add basil leaves and continue simmering
for ten minutes. Remove from the pot and
let cool.

PEOPLE
AUGUST 2016
Want something new

yet still familiar? Try
these new takes on
arroz caldo and Bicol
express. Still craving
for the classics? Savor
the sinampalukang
manok and rellenong
alimasag. Plus,
discover the sweet
story of the Boholana
who will change
PHOTOGRAPHED BY FLOYD JHOCSON OF STUDIO 100

your perspective on
chocolates
Make sure you

don't overstuff
your tortillas
so you can still
roll it without
making a mess
MARKET BASKET
A Winning Dish
This Panganinense chicken dish will turn your frown upside down
Recipe by Chef Giney Villar
Art cirection by Regine Paola Velilla
Sittings editor Yllaine Sabenecio
WE FILIPINOS ALWAYS SOMEHOW part of the thick sauce, add labuyo to taste
THINK OF WAYS TO MAKE SARAP! he exclaimed, throwing his hands Talunang Manok
DISASTROUS SITUATIONS INTO up in the air. I wanted to go the nearest Makes 3-4 servings
SOMETHING POSITIVE. Floods? Create cockpit.
a makeshift raft, grab some beer, and have It has been said that the nal destination 3 Tbsps Vegetable oil
an instant oating party. Someone holds of a losing ghting cock was usually the pot. 1 Large red onion, rough dice
you up, but leaves you enough change to go Not surprising, considering the mindset 1-2 inch Ginger, sliced into strips
homewe give thanks that nothing worse of the practical Filipino housekeeper who 1 Whole chicken, cut into serving
happened. Your ghting cock loses? Time for would loath it if anything goes to waste. portions
4-5 pcs Whole chicken liver
talunang manok! In some places, it ends up as tinola. But in
2 Tbsps Atsuete oil
I have heard of talunang manok years Pangasinan, they tell it like it is.
Patis, to taste
before, but I thought it was a joke until Of course, we do not have to be sabungeros 1 cup Water
Mark Cojuangco, former representative of to create and enjoy this simple and very tasty 2-3 Birds eye chilies (siling labuyo)
the 5th District of Pangasinan mentioned dish. Native chicken works best for slow
it. I knew Mark from a few years ago, when cooking but your regular grocery chicken
he and his wife, then representative Kimi will do. The ginger and labuyo both provide 1. In a pot, saut onions in vegetable oil
Cojuangco, together with Twitter advocates two dierent but complimentary layers until translucent. Add ginger and continue
used to meet at our former restaurant, of heat to this dish. The onion adds a bit sauting until fragrant.
Adarna Food and Culture in Quezon City. of sweetness as it caramelizes slowly. The
2. Increase the heat then add chicken. Flip
On potluck nights, he often brought his famous local patis wraps the local identity
the chicken occasionally and continue
to-live-for bacalao. Now it can be told that boldly all over it. And the chicken liver in cooking until browned.
I would always take a portion of it before it the sauce, well, it is just their cruel way of
was served for fear I wouldnt see it anymore making you ask for extra rice. 3. Lower the heat then add liver, atsuete oil,
once it lands on the buet table! You just Talunang manok, in my opinion, should and patis. Continue mixing the ingredients
know that its an heirloom recipe. also be up there as a classic Filipino dish. to distribute the newly added ingredients
Some time ago, we had the pleasure It's a perfect example of how an evenly. Cover and continue cooking for five
of being dinner guests at their home in understanding of avors can produce a minutes.
Pangasinan. Aside from the opportunity to dish worthy of the Filipino dining table.
pester their versatile cook, Alex, I also got One doesnt need too many ingredients to 4. Add water and continue simmering the
chicken until cooked. Add a little bit more
to try local delicacies and go on trips to the produce a dish with layers of surprises and
as needed.
Sison-Buguias Trading Post, which they put avors to make it memorable. Try it and
up during their terms for the farmers from taste what I mean. 5. Reduce the liquid to a sauce. Mash some
both Pangasinan and Benguet. They have To paraphrase a favorite author, Jeanette of the liver to enrich it. Add the labuyo when
the freshest and cheapest vegetables on sale Winterson, sometimes the measure of love is almost done. Remove from heat and serve
that brought me to my knees when I thought loss. This loser is denitely a winner at the hot with rice.
about the quality and prices in Manila. We dinner table.
also went to the Pozzorubio town market,
which was very clean and organized and had
the most interesting produce and products.
And so it happened that Mark and I
were last at the table, and I asked him Giney Villar graduated from the American Hospitality
about distinctly Pangasinan dishes. A
Academy (AHA) and is a Certified Executive Chef (CEC)
Talunang manok! he immediately replied, of the American Culinary Federation (ACF). Her main
as he proceeded to describe the process areas of culinary interest are historical, regional,
animatedly. indigenous and heirloom cuisine. She's been to all the
Use native chicken preferably, saut markets of every place she has ever visited. For more of
her market discoveries visit sliverword.wordpress.com.
onion and ginger, [then] add achuete oil,
patis, and liver. Add water and cook in low
re until the liver disintegrates and becomes

T H E H E A LT H Y P L AT E
Vegetarian
DURING MY STAY IN VIGAN, I TRIED A FLAVORFUL VEGETABLE DISH CALLED
POQUI POQUI. This funny sounding Ilokano staple is traditionally made with
eggplant, tomatoes, onions, and eggs. Its not the prettiest dish to look at but boy, is it
delicious. I enjoyed eating poqui poqui with a mound of piping hot rice and a splash of
Upgrades sukang Iloko. It's hard to believe that something so simple could taste so good. To quote
Anthony Bourdain, Good food is very often, even most often, simple food.
The humble poqui poqui is loaded with essential nutrients from the vegetables it
is traditionally cooked with. Eggplants are a good source of dietary ber, potassium,
Put a healthy twist and vitamin C, while the tomatoes help prevent heart disease, diabetes, and cancer. To
on these regional make the dish more colorful and nutritious, I added some spinach leaves, which contain
vegetable dishes disease-ghting antioxidants and vitamins A, C, and K.
Another Filipino comfort food I healthy-ed is Bicol Express. I swapped the traditional
fatty pieces of pork in the recipe with tofu. Tofu is an excellent plant-based substitute for
Words and recipes by
Chef Barni Alejandro-Rennebeck meat. Its cholesterol-free, low in calories, and a good source of protein, calcium, and iron.
Photographed by Miguel Abesamis of Studio 100 Bicol Express though is simply not complete without bagoong. To keep the recipe vegan,
Art direction and food styling by Angeli De Rivera I substituted the bagoong with tausi or fermented soybeans. The salty and pungent avor of
tausi makes it the perfect replacement for bagoong in recipes.
G R O C E RY T I P
v gan pa
*Carp vegan
veg patis is your vegan or
vegetarian alternative to sh sauce since
it is made of soya beans, salt, and our. Its
available in groceries and supermarkets.
Poqui-poqui with
Spinach
Makes 4 servings
4 medium Eggplants
2 Tbsps Olive oil
cup Chopped red onions
2 tsp Chopped garlic
1 cup Chopped tomatoes
1 cup Spinach leaves, shredded
tsp Salt
tsp Black pepper
4 Eggs, beaten
cup Chopped spring onions
Vegan Bicol Express 2 tsps Carp vegan patis* (optional) 1. Pierce the eggplants with a fork and roast
Makes 3 servings 1-2 Birds eye chilies, seeds removed directly on a gas stove over an open flame
and chopped (optional) until the skin is charred. Allow eggplants to
3 Tbsps Refined coconut oil, divided cool and peel off the skin. Coarsely chop the
1 block Firm tofu, sliced into cubes 1. In a non-stick skillet, heat two tablespoons flesh and set aside.
cup Chopped onions of refined coconut oil. Pan-fry the tofu cubes
1 tspChopped ginger until crisp and golden. Drain on paper towels 2. In a non-stick skillet, heat the olive oil.
2 tsps Chopped garlic and set aside. Saut the onion and garlic until fragrant. Add
cup Coconut milk the tomatoes and cook until soft.
cup Coconut cream 2. In the same skillet, add the remaining oil.
1 Tbsp Canned tausi, rinsed and Saut the onions, ginger, and garlic until soft 3. Stir in the spinach leaves and cook
pounded into a paste and fragrant. Add the coconut milk, coconut just until they turn bright green. Add the
1 cup Green beans, sliced diagonally cream, and tausi paste. Stir for a minute until eggplant and season with salt and pepper.
into 1-inch lengths, then well combined. Add the beaten eggs, stirring the mixture
blanched continuously until the eggs are set.
1 cup Sigarilyas, sliced diagonally into 3. Add the green beans, sigarilyas, finger
1-inch lengths, then blanched chilies, and vegan patis. Simmer for 3-5 4. Garnish with spring onions then remove
3 Finger chilies, seeds removed minutes. Garnish with birds eye chilies then from heat. Serve immediately with hot rice
and sliced diagonally in half remove from heat. Serve immediately. and a sukang Iloko dip.

When it comes to food, Chef Barni Alejandro-
Peel roasted eggplants Rennebeck believes you can have your cake and eat
with ease by placing it too. Nothing brings her more joy than being able to
hot grilled eggplants transform everyday dishes into healthier fare. Rice,
in a plastic bag for ve pizza, burgersno dish is off limits on her diet since
every ingredient can be creatively substituted or
minutes. The steam will
"healthified."For more information about
loosen the skins.
The Sexy Chef, visit thesexychef.ph.

R E C I P E 911
Team Building
Whoever said too many cooks spoil the broth
hasnt tasted this Sinampalukang Manok
Words by Ann Kuy
Photographed by Ron Mendoza of Studio 100
Shot at Global Culinary and Hospitality Academy, Pasig
Students of the Day

SINAMPALUKANG MANOK IS DAILY FARE IN CHEF LEA CEDENOS Laila Rena Acla, Jackie Lyn
HOUSEHOLD. This heirloom recipe from her mother is such a treat that it became so Ludovice, Arienne Co, & John
popular when it got featured in an online cooking channel. This was also the reason why Jimbo Bernardo
Chef Lea chose this special dish to teach for the days group lesson.
Cooking students Laila, Jackie, Arienne, and Jimbo are a close-knit group in their Occupation
workplace. The team loves traveling and cooking meals together yet the latter activity Human Resource Specialists
has always been a challenge. Chef Lea gave each one a task to make the cooking lesson a
Team for an international
fun group experience. Here, they learned that the easiest way to peel a ginger is by using a
software company
spoon. Next, the lemongrass bulbs were pounded with the back of the knife to release its
avor. They also realized that preparing the ingredients ahead of time (mis en place) makes
the cooking process much easier. Challenge
For this recipe Chef Lea emphasized proper timing when it comes to adding the Working as a team in the
ingredients. We had to cook the chicken rst and the vegetables have to be added last to kitchen
avoid overcooking," they shared.
With each member doing their assigned task, cooking Sinampalukang Manok Chef Instructor
was a breeze. Chef Lea Ariann Cedeo
Sinampalukang 1. Prepare the tamarind juice. In a small pot,

Manok add the fresh tamarind and add water. Boil
until cooked and soft. Mash the pulp with
Makes 4 servings a fine sieve. Strain to remove the skin and
seeds. Set the juice aside.
10-12 pcs Fresh tamarind or 4 Tbsps
Tamarind base powder 2. In a big pot, heat the oil and saut the
1 cup Water onion, garlic, and ginger strips until fragrant.
3 Tbsps Cooking Oil Add in the chicken pieces and pan fry in
1 Onion, chopped the aromatics. Season with fish sauce and Ann Kuy has been her familys
3 Tbsps Chopped garlic pepper. Add the lemongrass bulbs and cuisinera for 15 years now. The
1 thumb- Ginger, sliced into thin strips saut with the chicken. discriminating tastes of her husband
size and three girls keep her on her toes as
1 kilo Whole chicken, cut into pieces 3. Add in the chicken stock or water and she hunts for new recipes and perfect
2-3 Tbsps Fish sauce let simmer for 20-30 minutes. Skim off any ingredients. Shes a trained culinary
t1FQQFS UPTFBTPO scum that flows on top. graduate who indulges her love for food
3 bulbs Lemongrass, bulbs pounded through travels, Saturday cook-offs,
4-5 cups Chicken stock or water 4. Mix in the string beans and cook for hole-in-the-wall affairs and writing.
1 cup String beans (sitaw), three minutes. Pour in the tamarind juice Shes been a professional food writer
cut 2-inches long or tamarind base powder. Adjust the for various publications since 2002.
1 cup Fresh young tamarind leaves, seasoning then mix in the tamarind leaves.
optional or dahon ng sili Simmer for two minutes more. Serve hot.

Looking for a no-
meat dish? Try this
recipe with maya-
maya or lapu-lapu.

JR. CHEF
Seeing Red
The classic chicken inasal gets a taco treatment
Words by Soa Pardo de Ayala
Recipe by Chef David Pardo de Ayala
Special thanks to Nella Rodriguez
Art direction by Yllaine Sabenecio and Clarrys de Guia
TWO YEARS AGO, TOGETHER WITH OUR PARENTS, MY FRIENDS AND

I WENT TO WATCH THE PHILIPPINE INTERNATIONAL PYROMUSICAL
COMPETITION. Theres a row of restaurants on the second oor of Mall of
Asia that has a good view of Manila Bay, and we were lucky that one of these
restaurants was Sarsa Kitchen. One of the owners, Chef JP Anglo, is a friend of
my Papi, and he was able to set us up on the balcony. Our parents were happy
with the food while we kids were blown away by the beautiful reworks!
Almost everything on the menu was unfamiliar to me, except the adobo
akes, so I ordered it. But I sure remember that it was the rst time I tasted
chicken inasal. It was yummy! I didn't dip it in any sauce because it was already
avorful on its own and had a pretty color.
So, when we were thinking about what recipe to share for this issue, I asked
my Papi if we could make chicken inasal! To make it dierent, he decided to
make a taco version, and carefully chose ingredients that are Filipino, but still
follow the typical composition of an authentic taco.
Chicken Inasal Tacos 4. Grill the chicken, preferably over charcoal. preheated pan and heat it up for 10-15
Baste generously with the sauce while seconds.
Makes 4 servings grilling until cooked through. Set aside.
2. Lay the warm tortilla on a plate and start
CHICKEN INASAL SALSA building your tacos. Start with the lettuce
1 Whole deboned chicken, cut cup Soy sauce then the sliced chicken inasal, a spoonful of
into 2 legs and 2 half breast 1 cup Coconut vinegar salsa, grated kesong puti, bits of chicken skin
with wing 4 Birds eyes chilies (siling chicharon then finish of with some cilantro.
labuyo), deseeded and sliced Serve immediately.
MARINADE 2 Onions, cut into small dice
6 cloves Garlic, minced 3 Tagaytay tomatoes, cut into
cup Calamansi juice small dice
4 bulbs Lemongrass cup Fresh cilantro, roughly chopped
cup Coconut vinegar
1 Tbsp Salt Combine soy sauce, vinegar, and siling labuyo
tsp Pepper and allow it to sit for at least 30 minutes.
You may lessen or add more siling labuyo
BASTING SAUCE depending on your preferred heat level. Toss
cup Vegetable oil onions, tomatoes, and cilantro with a portion
cup Annatto seeds of the sauce right before serving.
cup Margarine
6 cloves Garlic, minced ASSEMBLY
12 Soft tortillas Sofia Pardo de Ayala started showing
1. Combine all ingredients for the marinade 1 head Iceberg lettuce, thinly sliced interest in cooking at age 2. Her first
in a bowl. Massage chicken with the Chicken inasal, grilled and kitchen adventures involved ready-made
marinade, cover, and set aside to marinate sliced cookie mixes, pancakes and muffins.
for at least an hour and a half. 2 cups Salsa Together with her Papi Chef David, they
1 cup Kesong puti, grated made cooking videos that were meant to
2. To make the basting sauce, heat cup Chicken skin chicharon, indulge her dream to "be in the iPad" and
vegetable oil over medium fire. Add annatto chopped to share with family abroad.
seeds and remove from the fire. Sprigs of fresh cilantro
Watch her videos on YouTube:
3. Drain after two minutes. Combine annatto 1. Heat up soft tortilla shells in the Baby Chef Sofia
oil with margarine and garlic. microwave for 30 seconds or put it in a

Avoiding
A
Av
vooiid
diingg rice?
ric
ice?
e?
Try this avor-
packed lean meat
and veggie wrap

HOMECOOK ONLINE
MAKING OUR WAY BACK TO OUR vegetables for heft, it was a way to extend
Crab BATANGAS ROOTS EVERY SUMMER

WAS A TRADITION MY PARENTS
UPHELD, LOBO ON MY FATHERS SIDE
the supply and make sure each child had his
fair share. This dish conjures one of those
vivid memories I have where the lolas and
Tales AND LEMERY ON MY MOTHERS. One

of the greatest perks of staying connected to
your parents provincial roots was watching
the spinster aunts would remove succulent,
akey, sweet sea-salty meat from fresh crabs
bought early in the day at the wet market.
Making this seafood dish them cook food the traditional way. It was They did this over stories and laughter
might take some extra effort such a joy to watch how the neighbors would around the kitchen table, expertly pulling
get together to prepare large batches of food. out every morsel, hanggang sa kaliit-liitang
but the rewards are delicious One did the cleaning, the other the cooking, sipit. It was a kitchen assembly line of love
and another did the washing. It could be and happiness. One aunt would saut the
Words, photos, and styling by as simple as a one-pot meal or as huge as a garlic, onions, vegetables, and crab meat;
Marie Villanueva-Pascual
Illustrations by Paulus Silva kawa of ulam for big gatherings. while another would gingerly spoon the
Rellenong alimasag was a treat for the mixture in the shells, and nally another
apos like us who loved crabs but as kids did would fry it to cook through. Once the
not have the dexterity to extract all the stued crab hits the pan of oil, it pus up
crab meat and its goodness. With added hence the name binusog na alimasag.
Rellenong Alimasag
Makes 4 servings H OW TO C L E A N C R A B S H E L L S
8 Medium-size blue crabs

(alimasag)
1 Tbsp Cooking oil
1 clove Garlic, finely chopped
1 Small red onion, finely chopped
cup Finely chopped carrots
cup Fnely chopped potatoes or
singkamas
cup Water
1 Large egg, beaten
1-2 Tbsps All-purpose flour
Salt and pepper, to season Scoop out the insides Brush the outer shell to Let it drip dry on a rack
Cooking oil, for deep-frying and make sure no remove any scum or dirt or under the sun.
membrane is left. and rinse under running
1. First, steam the crabs. Extract the crab water.
meat from all the crabs and set aside. The
rule of thumb is 2 crabs is to 1 shell. Set
aside four crab shells and clean them
thoroughly.
2. Heat cooking oil in a non-stick pan over

medium heat and saut garlic and onions
3. Add carrots and potatoes or singkamas

and stir for a few seconds. Add water and
stir until liquid evaporates. When vegetables Marie Villanueva-Pascual pursues her love for food
are cooked, remove from the heat and set and entertaining by opening her home to private
aside. dining. She has made many tummies happy by hosting
Boodle Fight Feasts and Breakfast Pilipinas in her
4. In a mixing bowl, add the reserved cozy lanai. For inquiries and reservations, contact
crabmeat, cooled sauted vegetables, her at (0917) 516-2743. Visit www.facebook.com/
beaten egg, and flour. Mix until well- kitchenkitchiekoo or email kitchen.kitchie.koo@
combined. Season with salt and pepper. gmail.com.
5. Stuff the filling into the crab shells then

deep-fry for about five minutes or until filling
is golden in color. Serve immediately.

Serve rellenong
alimasag with
banana or tomato
catsup

THE SUITE LIFE
Adult
Whims
Warm up to these chicken
soups for a grown-up soul
Recipes, photos, and styling by Idda Aguilar
ADULTING. Such a popular term used

nowadays to describe the grown-up activities
we need to do on a daily basisfrom going
to work to paying the bills; from cooking
your meals to picking up the kids. All these Chicken and Bacon
responsibilities you never thought of doing Arroz Caldo
when you were a kid, and then, you nd
yourself waking up to one day having to face
Makes 2-3 servings Chicken Tinola
all these, all at once. Ah, adultingwhat a 100g Bacon, diced sa Tanglad
perfect word to describe my life now. 2 Tbsps Vegetable oil, divided Makes 3-4 servings
There is a certain joy in having this 1 head + Garlic, minced
3 cloves 1 Tbsp Vegetable oil
freedom, but there are also days when you
1 Onion, chopped 4 cloves Garlic, minced
reminisce about your early memories of 1 thumb- Ginger, peeled and thinly sliced
1 thumb- Ginger, peeled and sliced thinly
home. From the familial gatherings and size size
constant care, these are some of the things 6 Chicken wings, excess skin 1 Onion, chopped
you yearn for from childhood. Its also the removed 6 Chicken leg quarters, trimmed
expectation where chicken arroz caldo and 1 cups Uncooked multi-grain rice and excess skin removed
chicken tinola are readily cooked especially 1 Tbsp Fish sauce (patis) 1 Tbsp Fish sauce (patis)
when someone in the house is nursing a 1 tsp Safflower (kasubha) 6-7 cups Rice washing (hugas bigas)
fever. These are the meals that soothe my soul 6 cups Water 3 stalks Lemongrass, green parts
and stomach, knowing they were prepared 1 Chicken broth cube removed, bulbs pounded
Fish sauce (patis) and freshly 1 tsp Black peppercorns
straight from the heart every single time.
ground pepper, to season Dash of freshly ground black
Its now my turn to feed these to my family pepper
and they are perfect for dinners after long TOPPINGS Dash of turmeric powder
days, rainy days, sick days, or actually any kind 1 tsp Fried garlic bits 1 Chicken broth cube
of day. I like making these with my familys cup Chopped spring onions 1 Green papaya, sliced
choice of chicken cuts to make a complete Calamansi slices Fish sauce (patis) and freshly
meal, but feel free to use whatever you have Kasubha (optional) ground black pepper
on-hand. Also, its not that hard to make arroz 2 cups Malunggay leaves
caldo and tinola, so you dont have to wait 1. In a large steel pot, cook the bacon in a 2 cups Chili leaves (dahon ng sili)
until somebody gets sick! tablespoon of vegetable oil until crisp. Remove
from pan and drain on paper towels. Set aside. 1. In a large pot over medium-high heat, fry
My arroz caldo is fortied with multi-grain
In the same pot, cook the head of garlic until the garlic and ginger in vegetable oil until light
rice and the goodness of bacon, which adds brown. Add onion and cook until translucent.
light brown. Remove from pan. Set aside.
a chewy texture and rustic saltiness to this
complete one-dish meal. For the chicken 2. Fry the remaining garlic and ginger in a 2. Add the chicken and fry until lightly
tinola recipe, I use hugas-bigas or rice washing tablespoon of oil until fragrant. Add the onion browned on both sides. Add the fish sauce,
for the soup. It adds a little more depth to the and cook until translucent. Add the chicken rice washing, lemongrass, peppercorns,
soup base compared to using regular water. wings and fry until lightly browned on both freshly ground pepper, turmeric powder,
Aside from that, adding lemongrass to the sides. Add the uncooked rice, fish sauce, and and chicken cube then bring to a boil. Once
tinola not only ups the nutritional value, but kasubha. Mix and fry for another 2-3 minutes. boiling, lower heat and simmer covered for 30
minutes or until chicken is cooked through.
also puts a layer of sweet aroma. Serve it with
3. Add the water and chicken broth cube.
steamed rice cooked with pandan leaves and
Cover pot. Once boiling, lower the heat and 3. In the last ten minutes of cooking, add
Im sure your loved ones will store it in their the papaya and cook until softened. Season
simmer for 30-45 minutes or until the rice and
core memory forever. chicken are cooked through. Season with to taste with fish sauce and freshly ground
Try these recipes and embrace the adult patis and freshly ground pepper. Transfer pepper. Add the malunggay and dahon ng sili,
life. Theres no escaping it, so just enjoy and arroz caldo into individual bowls and add turn off heat, and cover for five minutes. Serve
make the most out of it! Have a happy life! topping. Serve with calamansi slices. hot with rice and patis on the side.

Multi-grain rice is a
combination of locally
sourced wholegrain
brown, red, purple, and
sometimes even black
rice variants, mixed
together for a power-
packed punch. You
can nd it in your local
supermarkets.
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. Shes 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

JUST DESSERTS
discussed philosophies (we went to the same sugar among other product derivatives.
White university!), shared learnings, and supported

each others classes. That was how we
became partners.
Interestingly, we didnt know about
Franklin Baker until a bag of wonderfully
sweetened soft desiccated coconut was
Knight Coconut is one of the things we both got

into, especially when coconut made its way
to the international scene and information
opened in school a few years back. It was so
unlike what we weve been using before. It
was moist and delicately sweetened with a
Delight in the coconut regarding its health benets emerged in the slight crunch on the outside with a tender
internet. We both love food but we are also bite on the inside. It did not take long for us
and its many forms concerned with our physical well-being so to think of ways to include this wonder food
we use our knowledge to meet that demand. in various forms in our recipes. Together,
Recipe by Chef Carlo Estagle and
We are both believers in the benets of we have used our, sugar, extra virgin oil,
Chef Patty Loanzon
Photographed by John Ocampo of Studio 100 taking extra virgin coconut oil and have fractionated oil, milk, cream, and desiccated
Art direction by Regine Paola Velilla taken it in various forms, straight or mixed coconut.
in smoothies, soups, or salad dressings. Rum cakes have come and gone, but no
Im proud to know that the Philippines is one has actually used coconut as a avoring
CHEF CARLO AND I BOTH CAME a top coconut producer. Based on research, for rum cake. We supplied this cake to a
FROM ADVERTISING BEFORE WE the oldest known coconut company in the small coee shop that has since closed to
SHIFTED TO CULINARY, BUT OUR country is Franklin Baker Company of the make way for a bigger venture. The coconut
PATHS NEVER CROSSED WHEN WE Philippines which was established in 1926 oil not only highlighted its avor notes with
WERE WORKING IN THE INDUSTRY. by Baker and his son in San Pablo, Laguna. the coconut rum but it also keeps the cake
We met at the Heny Sison School as It opened two more plantationswith the moist longer. Hurray for the Philippines and
teachers, and it was there where we realized biggest one now in Davao. They are one for the coconut farmers all over the country
that we had more things in common. We of the leading exporters of virgin coconut on the rebirth of what is now internationally
shared ideas and concepts, even gamely oil, desiccated coconut, and coconut known as the Philippines Tree of Life.
3. In a separate bowl, combine all the about four hours or overnight. Unmold the
Coconut Rum Cake ingredients of Cake Mix 2 and whisk gently cake only when it has completely cooled,
Makes 1 bundt cake to combine well. especially when using the intricate bundt
pans. Serve with a hot beverage.
CAKE MIX 1 4. With a mixer set at medium low speed,
cup Unsalted butter, cubed, at room add the liquid slowly into Cake Mix 1 allowing
temperature plus more for the two mixtures to blend. Slowly raise the
greasing mixing speed to medium, intermittently BAKING TIP
2 cups Sifted cake flour, plus more stopping the machine to scrape the
The nished cake will shrink from the sides
for dusting bottom with a spatula and making sure that
of the pan as it cools. To prevent the cake
1 cups Granulated sugar everything is incorporated into a smooth
from sticking to the pan, unmold only when
cup Franklin Baker white desiccated mixture. There is a tendency for the first
it has cooled completely.
coconut mixture to settle at the bottom so mix well.
4 tsps Baking powder Note that the batter will be runny.
1 tsp Salt
3 Tbsps Extra virgin coconut oil 5. Pour the batter into the prepared pan
and bake in the preheated 325F oven
CAKE MIX 2 for about 45 minutes. Check the center
1 (85g) box Jello (or any other brand) with a cake tester to make sure the cake is
pudding mix done. Remove from the oven to rest while
cup Evaporated milk preparing the rum soak.
4 Large eggs
cup Coconut rum RUM SOAK
cup Extra virgin coconut oil cup Unsalted butter
1 tsp Vanilla extract cup Water
1 cup Granulated sugar
1. Generously grease a bundt pan. Make cup Coconut rum
sure to grease all the corners and curves.
Patty Loanzon and Carlo Estagle are
Dust well with flour. Combine the butter, water, and sugar in a
Heny Sison Culinary School Silver Spoon
saucepot and bring to a boil stirring to make
awardees and were both asked to return
2. Combine the sugar and dry ingredients sure the sugar has completely dissolved.
and teach. Together Patty and Carlo
of Cake Mix 1 into a bowl and whisk together Turn off the heat and stir to cool slightly
fondly call themselves Petite Cuisine
until thoroughly combined. Bring the bowl before adding the rum.
(P&C). They help out friends with the
to a mixer and with a paddle at low, add the
occasional consultancy, catering,
butter and oil. Blend slowly, increasing the ASSEMBLY
dessert, and cake orders.
speed to medium until the mixture resembles While the cake is still warm, pour the syrup
cornmeal. Set aside. over the cake and allow it to be absorbed for

Add a citrus avor to
this cake! Make a glaze
by combining powdered
sugar and lemon juice,
then drizzle it over. The
sweet-sour glaze helps
cut the richness of the
Coconut Rum Cake.

tF O O D B E AT
Ginto Luxury Chocolates

Words by Angeli De Rivera
and Regine Paola Velilla
DALAREICH POLOTS LOLA BELIEVED found their way to several establishments

THAT HER GRANDDAUGHTER WAS in Bohol and are also available online. Right
DESTINED FOR GREAT THINGS. And now, Dalareich is focused on perfecting her
her grandmother was right. At such a young chocolate craft, and in doing more research
age, Dalareich has already amassed so many on how to elevate cacao farming and the
achievements. She received a full scholarship chocolate industry in the Philippines.
into one of the countrys top entrepreneurial With so many accomplishments under
university programs. In 2013, she won her belt, and such a passion for her work,
the grand prize for the Young Women theres no stopping this lucky young girl
Entrepreneur Bootcamp sponsored by the named Dalareich from reaching her dreams.
U.ttS Embassy and SPARK Philippines. The What an amazing feat for someone who is,
next year, she applied and was granted a full unfortunately, allergic to chocolates.
scholarship to study chocolate-making in
Belgiums prestigious Ghent University. All
this happened while helping run her familys
business, Dalareich Tableya, with marketing
and product development while running her
own IT company.
It was during her chocolate training in
Europe when she realized how very valuable
our countrys local cacao is. Tableya is
100% chocolate since its just ground cacao
and we sell it here (in the Philippines) at
an aordable price, Dalareich explains,
but in Europe or in any other chocolate
manufacturing country, that already costs a
lot of money! That means we havent been
maximizing our potential (in chocolate)! The
girl from the land of the Chocolate Hills was
motivated more than ever to make Philippine
chocolates, or rather, Boholano chocolates
the best in the world.
Using her family background in producing
tableya and her newfound knowledge and
skills in chocolate making, Dalareich created
the rst bean to bar chocolate products
made in Bohol under her own brand, Ginto
Luxury Chocolates. As the head chocolatier,
Dalareich makes sure that each micro batch
is made with the highest quality. Her line has
three products to date: Oro, where she uses
75% dark chocolate to make mint, coconut,
or chili-avored chocolate bars; Pilak, a set of
pralines inspired by local avors like dulce de
leche, tamarind, as well as chili and cinnamon;
and Joya, where she coats cacao nibs with
Ginto chocolates. They even do limited FOR INQUIRIES AND
F
edition chocolate collections and customized O
ORDERS CALL (0918)
4
419-0542, (0939) 902-
chocolates for special occasions. Dalareichs 3462. EMAIL INFO@
handcrafted artisanal chocolates have already GINTOCHOCOLATES.COM

to make longganisa, tocino, ham, and other Aside from his bestseller, the pork
Mowies cured meat products.

Armed with his newfound knowledge
and his background in business, he decided
longganisa, Mowies also oers chicken
longganisa as a healthier alternative. His
current focus now may be his longganisa
Words by Yllaine Sabenecio to shell out money from his own savings line but Mowie plans to slowly expand his
Art direction by Regine Paola Velilla and make longganisa, his favorite breakfast product list with the addition of tocino and
food. I am a fan of longganisa talaga. If I other meat products. After his graduation,
have to choose between longganisa, tocino, he intends to consign with small eateries
or ham, I will always go for longganisa, and restaurants. He is also trying to sell
AT SUCH A YOUNG AGE, DLSU Mowie shares. After several attempts in the his products to students living in the
BUSINESS MANAGEMENT STUDENT kitchen, he gave out free longganisa samples condominiums near his university, most of
MOWIE FERNANDEZ HAS ALREADY to dierent people and adjusted the recipe whom are always on the lookout for quick
FOUND A BUSINESS HES PASSIONATE accordingly from the feedback. His business home-cooked meals.
ABOUT WHILE EARNING EXTRA ON then casually started with people calling to Mowie has proven that no one is ever too
THE SIDE. order until orders came up to big batches young to pursue their dreams. By sharing
Because of a shift in his universitys all without a brand name yet. his love for longganisa, he nally found a
academic calendar last year, Mowie It was in December of last year when he business he certainly lovesone he aspires
suddenly found himself with a four- decided to formally introduce his products to expand more in the future.
month vacation on his hands. While to the market. He thought of dierent
waiting for responses for his internship names for his brand until he nally
applications, his mom suggested that he decided to name his business after his own
attend dierent seminars at the TESDA nickname. Mowie is already unique and FOR LONGGANISA ORDERS CONTACT
institution. Eventually he took up a meat- perfect and people already associate him MOWIES AT (0906) 454-3037
processing seminar where he learned how with the longganisa.

INSIDER
The
Caviteo Cookbook designer, writer,
typographer, and historian
Ige Ramos is Cavites no. 1 foodie
As told to Nina Daza-Puyat

Photos by Stanley Ong

The main ingredients in a
typical Cavite kakanin are what
I call the crops of oppression:
rice, coconut, and sugar.
From distinctive kakanins to tinapa, patis

made from alamang and thick rice noodles
that are made fresh everyday. They are only
some of the everyday food that the locals
eat and enjoy.
Salinas
tinapa Cavite gured in many historical events
made by
Josie Fajardo in the past. From among the colonizers in
sold at the Cavite the Philippines, which group has had the
City Public Market
strongest inuence on Cavites culinary
culture?
It is very easy to say that the strongest
inuence would be Spanish, but if you
Youve been working on your book about Pancit de Carajay, also known as pancit look deeper, in terms of cooking method,
Cavite for quite awhile now. How many puso, because the souring agent used for the ingredients and names of the dishes,
years have you been doing research for it? pancit is kilawin na puso ng saging (banana the inuence is clearly Hokkien, Malay,
Ive been working on my book, blossom cooked in vinegar); Pancit Choko Indian, and Mexican. The Spanish and the
Alab ng Puso: Kwentong Pakain at en su Tinta or commonly known as pancit American inuences are just the veneer and
Kinagisnang Lutuin ng Cavite, for about pusit, where the squid ink is used to avor nishing touches.
ten years now and every time I go back, I the noodles and color it black; Bacalao,
always nd something new to write about. from Cavite City. People are bacalao- Can you describe the various terroir in
crazy during Good Friday. All households Cavite and how this dictates what kind of
With regards to what Cavite has would be making bacalao to pass on to food is produced by each area?
contributed to the food landscape in the neighbors and relatives. The price of the Cavite is divided into three distinctive
Philippines, what are you proudest of as a genuine bacalao or the dried salted cod is topographical areas: The Coastal, the
Caviteo? so prohibitive that the Caviteos substitute Midlands, and the Highlands. In the
Quesillo. Kesong puti, made from carabaos dried labahita (surgeon sh) to make the coastal area, you will nd ingredients
milk; Tamales, made with galapong and dish. associated with the shing industry, the
ground peanut cooked in achuete, it also talaba and tahong farms, the places where
comes with sliced egg, liempo, chicken Name some towns in Cavite that are they produce tinapa and bagoong and
and garbanzos; known for regional dishes that are unique the bakawan (mangroves) and irasan (salt
Bibingkoy, or may not be known as mainstream beds). The Midlands is where the rice elds,
bilo-bilo stued Filipino food. coconut groves, and the sugar plantations
with sweet Cavite City and notably the district of are found, while the Highlands is where
munggo, cooked San Roque is the center of the culinary coee, cocoa, fruits, and vegetables come
bibingka-style activity because of its proximity to Cavite, from.
and served with el Puerto and Porta Vaga, the dry dock
sweet guinataan; operations of the Galleon Trade, during There are many kinds of kakanin all over
Bibingka Samala. the Spanish colonial period and eventually the Philippines. What are the kakanins
The classic during the American Occupation, when that are unique to the Caviteos?
pasalubong of Sangley Point was established. San Roque is The main ingredients in a typical
every Caviteo also where the market is located. Cavite kakanin are what I call the crops of
to their non- Notable also are the coastal towns of oppression: rice, coconut, and sugar.
Caviteo friends Cavite like Bacoor, Kawit, Noveleta, Rosario, The entire province of Cavite was
Digman
halo-halo and also used as Tanza, and Naic where they have unique subdivided into haciendas and managed by
of Bacoor,
Cavite
a pamamanhikan dishes where the ingredients are foraged, the friars coming from the dierent orders
present; salted, brined, fermented, and smoked. of Roman Catholic church. The encomienda

INSIDER
Robinson's
Tamales of
Cavite City
quite evident. This

is one reason why
home-cooked Cavite food
remained unheard of in other
provinces, especially in Metro Manila,
considering its just next door.
What are some of the strange or unusual

eating habits of the Cavitenos?
We are a bunch of conservative eaters
Salt-making
tradition in Cavite. We love our meals to be terno-
continues at terno. For example, on Sundays, we serve
Sta. Isabel,
Kawit, Cavite Kare-kare at home, but never by itself. There
should be Chicken and Pork Adobo, Kilawin
Papaya, and mangga at bagoong on the side.
Otherwise, the meal is not complete.
with sweet monggo. Sinusod, a The pairing doesnt stop there. On
crpe made from galapong (rice regular days, if the ulam is plain pritong
our) mixed with bahaw (day-old, galunggong, dont fret; it normally comes
fermented rice) ground together with paltitos de condimentos or little
to produce a batter. Once the plates of acharang papaya, sayote and
crpe is cooked, it is sliced and ampalaya, ensalada or salsa, a mixture of
placed in a bowl, mixed with chopped tomato, garlic, onion, and salted
strips of buko, buko juice, gata ducks egg or at lean times, burong labanos,
(coconut milk), sugar, gulaman, burong mustasa, or green mango with
and ice, which is then served as a bagoong.
refreshing merienda or dessert. On Fridays, the pairing would be
guinisang monggo and pritong isda. On
During town estas in Cavite, regular days, sinigang na hipon is paired
what kind of spread would be with pritong lumpia. Sinampalukang
found on the table? manoks partner is inihaw na baboy, either
Fiestas in Cavite City have been liempo or pork chop. And the strangest
celebrated for centuries. In the pairing of all is paksiw na lechon and tuyong
olden days, a long-time tradition lawlaw or tunsoythe saltiness of the tuyo
called kumbira is practiced, complements with the sweet, sour and
wherein cooks and their helpers savory taste of the pebre (salsa ng lechon) to
Kalamay Buna
coming from a clan, or from make the paksiw.
outlying towns, would cook for
well-heeled families or for the In a nutshell, what do you want the
parish priest during the bisperas or Filipinos and the rest of the world, to
system was practiced widely during the the day before the esta. Caviteos pride know about the province of Cavite?
Spanish colonial period and the paying of themselves in serving the best seafood Kung walang Cavite, walang Republika.
tributes to the clergy and the officials was during esta and the usual esta fare like
the accepted practice. There was so much morcon, mechado, lengua estofada, valenciana
oppression and hunger. So the ingredients and lechon. For dessert, leche an, halayang
that were left with the people, they made ube, sweetened macapuno, and garbanzos WHATS THE FASTEST WAY TO GET TO CAVITE?
TO VISIT CAVITE IT'S BEST TO TAKE EDSA
into kakanin. The most notable kakanins have a special place on the table. SOUTHBOUND, TOWARDS ROXAS AND MACAPAGAL
are Kalamay Buna, a at disc made with BOULEVARDS AND TAKE CAVITEX. CAVITEX IS
As theres no tradition of food for the THE FASTEST GATEWAY TO THE UNDISCOVERED
panocha and buko. Alikaya, made with rich or food for the poor existing in Cavite, CULINARY DESTINATIONS OF CAVITE. TAKE THE
KAWIT EXIT AND FROM THERE YOU CAN VISIT
sticky pirurutong or purple rice. Muche, the distinction between food served for CAVITE'S FOOD TREASURES
rice our mixed with achuete and lled the guests and food served at home is

DINING
AUGUST 2016
We found the best new Filipino

restaurants in town. Catch
up on the places where you
can have a Filipino buffet on
a budget, get a taste of the
Kapampangan camaru, and be at
the center of Manila's revival.
PHOTOGRAPHED BY JOHN OCAMPO OF STUDIO 100
The Cebuano
word hukad, as
a verb, means to
serve. As a noun,
it means ladle
or a shovel spoon
used to transfer
food. This is how
Hukad sa Golden
Cowrie fills up
their guests with
their unlimited
steaming rice
DINING | Braska
Hip Heritage Food

A revolution is happening in Manila, and new
restaurant Braska is in the center of the action
Words by Ceej Tantengco

Photographed by Ed Simon of Studio 100
The restaurants
MANILAONCE hear her passion for local ingredients when Short Ribs Caldereta
PATTERNED AFTER she talks. During my thesis research, is a classic done
right; dreamy
WASHINGTON D.C. I found that our cashew industry is dying. Bibingka with
and called the Pearl of The Philippines used to export, but now a dollop of ube
buttercream; the
the Orient by early 1900s people prefer cashews from Indonesia. So I Guava Jelly Toast can
newspapers, has spent much wanted to showcase local ingredients and be a treat for two
of the post-World War II era support local growers, she says.
falling into cycles of development Braska operates on the ground oor of
and disrepair. It was home to high-powered Amlie Hotelthe French lm is the favorite
businessmen and diplomats until they of Marks wife Giselle, and they named their
moved to Makati; a bohemian haunt until daughter after the quirky lead character. The
local government cracked down on nightlife. couple lived in America before coming home
But these days, the capitol city is having a to the Philippines, and Mark says the key to
renaissance. appreciating Manila is a matter of perspective.
A growing spoken word scene, old If you get a general consensus of people
buildings being saved from demolition by [from Manila], they dont have the best things
young creatives, start-ups like the bamboo to say about their city. But there are things to
bike tours going around Intramurosand cultivate, like the offices in El Hogar and the
new restaurants like Braska, serving Filipino vibrant subcultures, explains Mark.
comfort food made with local ingredients. When we have foreign guests at the hotel,
We wanted to do something thats its because they make a conscious decision to
familiar but not usual, says Braskas brand choose Manila. We have a lot of guests asking,
director Mark Abellon. Take, for example, how do I ride the jeepney? and eating silogs
their Guava Jelly Toast, a savory-sweet every morning.
French toast sandwich stued with locally But despite promoting Filipino culture,
made guava jam, cream cheese, and crispy Braskas interiors are anything but your
bacon; and topped with shoestring kamote typical Filipiniana. Instead of random
fries. Another option is the Tablea Waffles paintings of the countryside, Braska features
a comforting treat made up of crisp tablea- a hip design by interior designer Anton
avored waffles topped with luscious mango Barretto and a wall of wooden planks saved
cubes which you can drizzle with condensed from old houses torn down in the area. Like
milk. Both can work for breakfast, merienda, the name of the restaurantBraska is short
or even as a midnight snack. for Nebraska, the old street nameits a
Their bestselling Bangus Sardines Pasta subtle callback to the past, hidden in plain
is more straightforward. No frills, just al sight within a modern design.
dente noodles bathed in a light oil-based The dream for Braska is to not just be Reward
yourself
sauce and chunks of tender bangus. Another situated within the citys resurgence, but to with a slice of
no-nonsense yet an absolutely must-try main be active in the revolution. When we dropped Chocnut Cake
is the Short Ribs Caldereta. Juicy fork tender by, they were setting up an indigenous art
beef is cooked for hours in a rich tomato sauce exhibit in the hotel. Theyre also meeting with
made sweet and tangy by the red bell pepper local musicians of dierent genres who can
slices. Comfort food, alright. And its hard not perform live at Braska. Id like to expose the WE RECOMMEND
to remember a Pinoy childhood when eating area to dierent kinds of music, says Mark,
Braskas Chocnut Cake and uy Bibingka who turns out to be a former DJ steeped in the GUAVA JELLY TOAST (P245)
topped with salted eggs and ube buttercream. vibrant subcultures of Manila. BANGUS SARDINE PASTA (P325)
At night, Braska dims the lights and Lately, Filipino food has been making SHORT RIBS CALDERETA (P375)
transforms into a chill lounge where the noise here and abroad, adds Mark. Why else LONGGANISA MEATBALLS (P325)
TABLEA WAFFLES (P225)
favorite at the bar is the Lychee Martini. Pair would Anthony Bourdain take two trips to
BIBINGKA (P155/UBE, P185/ QUESO)
your drink with Longganisa Meatballs, a the Philippines, and specically visit Malate?
CHOCNUT CAKE (P140/slice)
Pinoy take on Scotch eggs where hard-boiled For a long time, locals took Filipino food
quail eggs are wrapped in garlicky longganisa for granted, just as foreigners thought of it
and crunchy breadcrumbs. as weird and exotic. Now, more and more
Chef Poch Hogar knows her stuafter understand: Filipino food and culture is BRASKA. G/F AMLIE HOTEL, 1669
JORGE BOCOBO STREET, MALATE, MANILA.
all, she grew up around the area. You can something to be celebrated. CALL (02) 995-3981

If you find yourself in
Malate late at night, enjoy
Braskas chill lounge
set while munching on
some of their bestsellers:
Longganisa Meatballs and
Bangus Sardines Pasta

D I N I N G | Hu kad sa Golden Cow r ie
Limitless Pampering
Let Hukad sa Golden Cowrie satisfy your
Cebuano food cravings

Art direction by Regine Paola Velilla
Start your meal MAAM, HUKAD SOME MORE? minced fresh heart
with the Bantayan Armed with a bucket and a long wooden of palm or ubod, and
Baked Scallops
sandok, the waitress smiled as she waited singkamas rolled in
to serve me some more steamed rice. Ive rice paper, and deep-
Would you already had my ll but I changed my mind. fried until golden. But
go for the
guilt-free Yes, more rice, I replied. With a few pieces what makes it special is the
Vegetarian
Sisig or wicked
left of the crisp and oh-so-avorful Lechon avor coming from the Chinese
Balut Sisig? Belly, I dug right back into the eating game 5-spice powder called ngo-hiong (fennel seeds,
with a recharged gusto. cinnamon, cloves, Sichuan pepper, and star
With its extensive menu of Cebuano anise). This well-loved Cebuano snack is best
specialties, matched with a superb sta eaten with a soy sauce dip or special chili
ready to cater to your every whim, Hukad sa saucea Golden Cowrie secret recipe made
Golden Cowrie is without a doubt a winner especially for their ngohiong.
when it comes to good foodand everyone The Balut Sisig is another mouth-
knows Cebuano cuisine is synonymous with watering must-try. Chopped balut bits are
good food. sauted with onions and chilies until the
Since opening its doors in 1982, Golden yellow yolk turns into a mash, becoming
Cowrie has remained to be Cebus go-to a creamy sauce that rounds up all the
family restaurant and has now expanded to ingredients. The Vegetarian Sisig though is a
more than 24 locations all over the country. much healthier alternative. Its composed of
This year, the management decided to open deep-fried diced tofu, chickpeas, mushrooms,
Ngohiong is
a Cebuano its rst franchise in Manila. During our visit, and chopped green chilies served on a hot
street food we met with owner and director for product sizzling plate. But since Hukad caters to
favorite
development Kristine Dela Riva Koseng, who families and big groups, its safe to say that
proudly explained what Cebuano cuisine these two sisig dishes will surely please
is all about. The Cebuano panlasa is a mix everyone in the group.
of avors. We want our food well-rounded, To those who came for the Lechon Belly,
not just salty but with a mix of sweet and heres a fair warning. The dish is oered by
everything else, shares Kristine. the kilo and it sells out very, very fast. Just
To maintain its signature Cebuano avors, like a whole Cebu lechon, Hukad slow roasts
the restaurant regularly ies in special the pork belly roll for at least four hours,
ingredients to their Manila commissary. For after a long marinating process that allows
example, the scallops used for the Baked all the avorings like garlic and lemongrass
Bantayan Scallops were sourced all the way to penetrate the meat. The aroma of the
from northern Cebu. Small yet succulent roasting pig alone can make you hungry with
and sweet, the addition of the melted cheese anticipation, or even do a little dance in your
and butter can surely whet anyones appetite. seat. And the skin? Its pure pork candy
The Hukad Pomelo Salad is made with a sweet, salty, savoryall at the same time.
Cebuano twist. Sweet pomelo segments are Did we mention the restaurants unlimited
WE RECOMMEND
mixed in with juicy singkamas slices and bits rice option? Because hukad means a limitless
BAKED BANTAYAN SCALLOPS (P195) of crispy dried squid. Toss everything with serving of food, youll certainly get your
POMELO SALAD (P229) the tangy calamansi dressing and youve got moneys worth at Hukad sa Golden Cowrie.
VEGETARIAN SISIG (P275) yourself a refreshing starter. Maam, hukad some more? the rice girl
BALUT SISIG (P175) The Ngohiong or Cebuano lumpia was asks again. Yes, please!
NGOHIONG (P99/5PCS) an instant hit among those in our table.
CEBUS LECHON BELLY (P259/ KILO, P435/ Pronounced as "ngoh-yong", this crispy street
KILO, P615/ KILO, P785/1 KILO) HUKAD SA GOLDEN COWRIE.
food staple took us by surprise since it looks
G/F, TRINOMA MALL, QUEZON CITY.
like the usual fried lumpiang ubod, with CALL (0917) 809-4324

This Cebuano-style
Pomelo Salad is a
good mix of sweet,
salty, and tangy

DINING | Apag Ma ra ng le
In order to create the complete Apag The creamy sweetness of the banana levels
Tidtad is
Pampangas Marangle experience (hain sa bukid in out the intensity of the salty pork making
version of the Tagalog), the partners made a way to bring the entire dish harmonious in every bite.
dinuguan
the restaurants bucolic charm to Makatis Another glorious oering was Tidtad
commercial district. Their Park Square or white dinuguan. Compared to the black
branch is designed with a special balsa dinuguan, this Kapampangan version omits
section or an elevated dining area made up the use of pigs blood as a sauce but rather
of bamboo simulating the dining ambience lets it coagulate and cook in vinegar together
in their Bacolor branch. Underneath the with pork chunks and oal. The result is a
balsa is a mini sh pond where live catsh rich sour stew which youll want to pair with
can swim freelyuntil the next diner comes Nasing Marangle, the restaurants avorful
in and orders fried hito. Wash basins can pinakbet rice.
also be found in the restaurant so customers Apag Marangles take on the Kare-kare is
can wash their hands before and after eating, also a delightgenerous portions of oxtail,
kamay-kainan style. tripe, and vegetables are cooked in a peanut
The cooks of Apag take their sweet time sauce made from scratch. Dont forget to
preparing the specialty dishes every day. pair this with the homemade sweet bagoong.
This is because Apag Marangle upholds Like a true Kapampangan eatery, Apag
the tradition of slow-cooking dishes, with Marangle also oers its seasonal delicacies
stocks and sauces made from scratch Betute (fried frog stued with minced
absolutely no short-cuts. For example, the ground pork, vegetables, and alagaw leaves)
corn used for the Suam Mais is grated every and Camaru (mole crickets) cooked two-
Bountiful morning to ensure its freshness. Once

you taste the sweet corn soup made more
tempting with chunks of chicharon, youll
ways: ginisa, which is sauted in aromatics or
pritu (inadobo-style).
Good food brings back memories, Cherry
Pleasures be amazed at how the simplest ingredients

can bring such enticing avors. Another
notable dish that shines using the humblest
explains. And thats probably why customers
keep coming back for more. So, if you're
thinking of traditional and authentic
of ingredients is the Pepaluk Manuk or Kapampangan homecooking in the city,
Apag Marangle is proud to
pinaupong manok. A whole chicken is rubbed Apag Marangle should be right there at the
share and serve the essence with sea salt then wrapped in a banana leaf. forefront.
of Kapampangan cuisine After four hours of dry-steaming over a bed
of sea salt, the tender white chicken is then
transferred onto a kawali and served with APAG MARANGLE. GROUND FLOOR, PARK
Photographed by
Miguel Abesamis of Studio 100 two dips: spiced toyo and an in-house liver SQUARE, AYALA CENTER, MAKATI CITY.
CALL (02) 668-5812
Art direction by Yllaine Sabenecio sauce. The chicken meat tastes fantastic:
unadulterated and juicy, with a hint of
sweetness from the banana leaf.
CHERRY PASION TAN AND MARK I was told that Pampangueos love
NAVARRO ARE PROUD OF THEIR to bring dishes to another level and
KAPAMPANGAN ROOTS AND THEY I understood what they
SIMPLY WANT TO SHARE THE DISHES meant when I tasted
THEY HAVE COME TO LOVE WHILE the Humba served
GROWING UP. This was what prompted the with a side of ripe
pair to open the rst Apag Marangle branch latundan.
in Bacolor, Pampanga. There, customers can
feast on an authentic Kapampangan food
while taking delight in the lush greenery Come out of
surrounding the shing grounds, where the your comfort
zone and try The best seats in the house
bamboo restaurant on stilts is located. the betute and are at the balsa section
Right from the beginning, it had been camaru
the duos mission to teach others what
real Pampanga cuisine is all about. We
WE RECOMMEND
would like to bring back the authentic
Kapampangan cuisine, which is cooking SUAM MAIS (P220)
without the shortcutsfrom the preparation PEPALUK MANUK (P415)
of the ingredients, to the cooking method, to HUMBA (P320)
serving the dish. TIDTAD (P298)
Everything is done the traditional way, NASING MARANGLE (P275)
the partners shared in unison. No fusion, KARE-KARE (P545)

BETUTE (P95/PC)
no twistskung paano lang siya dapat
CAMARU (P185)
niluluto, Cherry nishes.

Kapampangan
Food Treasures
(clockwise from top
right): Humba with
a side of latundan,
ginisa na camaru,
comforting Kare-kare,
a generous serving of
Nasing Marangle or
pinakbet rice and the
restaurants signature
dish, Pepaluk Manuk

DINING | Quezon
Filling Chef Kalel

Chan: back
to basics
up at the
Fiesta
Get stuffed with some
great local cuisine at
Quezon Buffet Restaurant
Words by Paul Catiang Fiesta

favorites
Photographed by Ed Simon of Studio 100
Sawsawan all week
Art direction by Regine Paola Velilla station at long
Quezon
FILIPINOS LOVE A GOOD FIESTA. Its its selection of suka, patis, toyo, and bagoong, intense aniseed-licorice avor, which in turn
that time of year when the town celebrates and of course the atchara, calamansi, and goes into dishes like Chorizo y Gambas and
and everyones home is open to everyone else, all the condiments that personalize the Pork Binagoongan. To maintain freshness,
the table decked with enough food to feed Pinoy meal. some of the binagoongans ingredients are
the village. This may account for the number The rest are all winners, according to separated: the grilled eggplant goes on top,
of buet restaurants that have popped up Kalel Chan, head chef of Quezon. Lechon? and the hilaw na mangga relish cuts the salty,
around the metro in recent years. But very Of course, in pork and beef, along with bagoong taste, evoking the familiar street
few of them specialize in the cuisine that the bagnet and roast chicken at the side snack.
makes the esta: Filipino food. carving station. Paella? Denitely. Kare- Of course, some dishes can only be made
Quezon Buet Restaurant oers just that: kare, pork binagoongan, gambas, bulalo, the traditional way, like kare-kare. This
a feast of local dishes served twice daily, pancit Canton, callosmore dishes than means making the sauce by roasting the
from 11:00 a.m. to 2:00 p.m. and again from almost anyone can eat in one visit. Almost malagkit before grinding it into a powder and
6:00 to 9:00 p.m. At a price around half to everything is straightforward and tastes just using real peanutsno shortcuts. You dont
a third of the going rate for buets in the like home cooking, but prepared and served make kare-kare on a Tuesday night, Kalel
metro, the place oers very good value for with the buet in mind. says. You make it for that weekend visit to
money, especially for people who love a good Kalel usually likes to play with menus. lolo and lola. At Quezon, its there for lunch
sampling of the local fare. Anyone whos ever eaten at any of his and dinner, along with the rest of the esta.
Located at Fisher Mall in Quezon City, restaurants throughout the metro has The Filipino sweet tooth gets its share of
the restaurant looks almost stark. The experienced this playfulness, the result of attention with the desserts: ube panna cotta
200-seater space comes with bright white following the impulse of, What would this topped with macapuno, brazo de mercedes
oors and high walls dotted with pictures taste like if I did this? The challenge with sandwich, leche an, turon, soft-serve ice
from President Quezons timereproduced Quezon, however, is not in how much he cream, and fresh fruit in season, all rounding
with permission from the National Archives. could experiment with the menu, but in out the esta buet experience.
Its lit by crystal chandeliers and furnished how reliably he and his sta can churn out Filipinos love a good esta. Quezon Buet
with black Art Deco-ish iron dividers and their dishes at the volume a buet needs. Restaurant oers just that, and stands to
dark furniture, all of which serve to highlight Everything has to look fresh, and the sta keep the feast going a little longer.
the esta colors of the food on the buet constantly xes the presentation on the
table. And it is quite the esta. serving dishes after some diners have taken Buffet is atP368 onweekday lunches
(Monday-Friday),P468 on weekday dinners
It all begins with the sisig station, serving their share. (Monday-Thursday), andP568on Friday
three kinds of the sizzling appetizer: pork, But there is still some room for playfulness. nights, weekends, and holidays.
chicken, and bangus, all crispy and strewn Quezon cures its own chorizo, and Kalel
with red and green slices of siling labuyo and uses gin bulag to intensify the avors. This QUEZON BUFFET RESTAURANT. 4TH FLOOR,
FISHER MALL, QUEZON AVENUE, QUEZON CITY.
haba. Then theres the sawsawan station with streetwise touch lends the chorizo a more CALL (02) 281-2345, 366-6078

Have your
fill of Lechon
Baka Roll and
Lechon Belly
Roll at Quezon

RESTO 6
Batchoy
Be Good
Words and photos by Zig Naguiat
As almost every other Asian nation has a signature noodle

soup they can call their own, the batchoyy quite possibly
could be ours. Its usually a mix of chicken or pork broth (or |1|S
Sarsa
arsa
a combination of both), egg noodles, sliced meat, innards, 122 Joya Lofts & Tower, Amorsolo Drive, Rockwell, Makati City
plus crunchy chicharon. Mmmm, my mouth's watering (02) 625-5166
already. So, I'm gonna look for some of that this month.
Whether it be a unique take or a slurp on traditional SARSA Batchoy Special (P285)
servings I'll let you know which ones to hit up
servings, p.
I was actually here for Caf Batwan, but it was replaced by Sarsa
instead.
in Oh well. My order of Batchoy Special arrived and it was a
generous
g serving that was probably good for two. All the good stu
hiding
h under the surface of that broth. I opened up the fresh egg
and
a let it cook in the still hot broth before I took sip. Ah, sweet and
savory.
sa A little more of the former, with a rich, meaty avor. There
was
w fried pork, softened by the broth, yet still crunchy. The slices of
beef
b and bacon-style pork were very tender and full of the broth's
avor. The ubiquitous liver was present, lending a
R ATI N G little texture and avor to the whole aair. Good
soup! Might be a little bit on the sweet side for some
4/5
4 people, but I'd recommend it for a good batchoy x.
| 3 | Backyard Kitchen + Brew

| 2 | Lola Cafe Second Floor, UP Town Center, Katipunan Avenue, Diliman,
Quezon City. (0999) 366-6921
99 Scout Lozano Street, Laging Handa, Quezon City
(02) 501-2620. (0917) 817-6045
Sinigang na Batchoy (P320)
Bacon Belly Batchoy (P320)
Well this sounded interesting. Sinigang as the batchoy base?
Why not? I was willing to give it a go. Was a little disappointed
Converted from a former home, Lola is a nice, quiet place that
in the small, starter-sized serving though. I've had more for
serves a variety of Filipino dishes with their own take on them.
less. The soup was plenty sour, almost unpleasantly so
Unfortunately for me, on the day I went, they ran out of egg
that I felt it sticking to my teeth. It almost drowned out
noodles and tripe, so instead I got more pork and spaghetti
the pork flavors of the soup. The noodles weren't
noodles as replacements for the missing components. The broth is
a lot, and sliced into short strands too. There
savory-sweet and has a deep garlic avor to it. The bacon belly was
was some tasty fried pork as well that
very smoky, very tasty, and quite tender to bite. I'd eat more of that
reminded me of bagnet. The innards
if I could. The pork they added was alright. A little softer than the
were missing though, so that was
bacon, and had its own unique taste. The spaghetti was al dente,
a letdown. This could have been
but I could not help feeling odd eating it in a soup. It just didn't
better with more noodles and
feel right without the mushiness or chewiness that egg noodles
less of the souring agent.
had. The chicharon and a slice of boiled egg weren't anything
special, but they were welcome regardless. Honestly, I think this
was really good soup. Big enough for two to share. R ATI N G
R ATI N G Just disappointed that not everything was present,
or I would have scored it higher. The bacon and the 3/5
4/5 broth make this very much worth a try.

| 4 | Oyasumi Ramen
308 P. Guevarra Corner Seaview Street, Greater San Juan, San Juan
City. (02) 275-0309
La Paz Ramen (P370)

"Wait wait wait, hold up. This is ramen, not batchoy", you say. Well,
true, it's labeled as such, but the concept of batchoy is still there.
So shush. WELL DANG THAT LOOKS GOOD. Itadakimasu and
all that. Oooh, that broth. Rich. Garlicky. Meaty. And not a little
fatty. The char siu was excellent; they had a delicious, toasted avor
I couldn't get enough of. They ran out of blood slices so they gave
me extra char siu instead. The noodles were springy and a perfect al
dente. I saved my egg and a slice of char siu and had my leftover broth
turned into risotto (+P60). It was the best decision of my life (okay,
maybe not). Cheesy and buttery, so deadly. Breaking open the soft-
boiled egg into the rice made it even better. Oh,
R ATI N G my heart. I don't know if I can recommend this to
people with health problems, but I loved it. If not
4.5/5 for the missing ingredient, almost perfect.
| 4 | Kanteen
Ground Floor, Commercenter Building, 4th Avenue corner 31st Street,
Bonifacio Global City, Taguig City. (0917) 827-4264
Batchoy (P200)
The people who work at The Fort sure are spoiled for choice when it comes to food. And
Kanteen just happened to be the best place to get some batchoy in the area. The soup was
savory-sweet, and full of garlic and pork avor. I really liked it, but when I started to sip more
of it, I realized it was actually a tad too salty. The egg noodles were plentiful and rm, and
had absorbed the avors of the broth. Plenty of pork and beef slices too, and they were tender
and moist. A boiled egg and liver slices rounded out the avors of the dish. I
R ATI N G couldn't nish the broth though, as the saltiness got to me after tasting it in
everything. It's a good batchoy, worth the price, but maybe they should hold
4/5 the sodium a little.
| 5 | The Batchoy Chef

1 Katipunan Street Corner Katipunan Extension,
Santo Nio, Marikina City. (0977) 822-5124
Chef Calamay's Batchoy (P169)

Mmmm, the broth was just the right balance of sweet
and savory. Kinda rich too, almost like a tonkotsu base, Zig Naguiat's
thanks to the melted bone marrow and the fresh egg fondness for noodles
mixed into the soup. And plenty avored with lots of toasted and soup has gone
on way before he
garlic bits and chicharon. The noodles were soft and pliant, can remember eating
but not overcooked. The sliced innards and liver were my his first bowl. No
favorite, full of that earthy avor of oal. The beef and pork meat was very tender, and absorbed wonder he's such a
much of the avor of the soup while holding their own. Oh man, I enjoyed that. taBATCHOY. Eh?
R ATI N G EH? Really? Not even
It came with a baby siopao too. Nothing special, but it was nice to use as a sponge
a tiny smile...? Tough
to lap up the remaining soup. A little bit out of the way, but with places like these,
4.5/5 chances are, you're in for something good. And it was worth the road trip.
crowd...

THE BITE
pin and plastic plate to cut the dough), the Tagalog regions could easily be sweet as
Ilocos avored by either longganisa from the
North (Laoag) or the South (Vigan).
they can be savory, and are often encased
inside a soft, baked wheat our dough. In
Empanada The empanada may have been brought

to the Philippines by the Spaniards that
colonized country, but like with most
the Ilocos region, however, the empanadas
are an entirely dierent story.
A bright orange shell characterizes what
Words by Kevyn Tapnio things involving our colonial roots, we is inarguably the most popular empanada
Filipinos have since indigenized and made in the country. The vibrant color comes
Special thanks to Ilocos Empanada, Katipunan QC it our own. from atchuete, a natural food coloring
The name comes from the Galician, added to the dough. Unlike its Tagalog
Portuguese, and Spanish root word counterpart, the Ilocos empanada is fried
WHEN PEOPLE TALK ABOUT FOOD empanar, which means to roll in bread. instead of baked and the shell is made from
FROM ILOCOS, PINAKBET, BAGNET, An empanada is made by folding a disc of rice our instead of wheat. Green papaya
AND LONGGANISA COME TO MIND. thinly rolled dough over a lling into a shreds, beansprouts, and Ilocano longganisa
But when the discussion turns to street food, semicircle and then sealing the edge. Its bits make up the savory lling. These
we immediately think of Ilocos empanadas. somewhat similar to the samosa and gujia ingredients are assembled in a ring-like
These are the most popular afternoon snack in India, which lead people to believe that fashion so that an egg can be cracked in the
found in the town plazas of the province it was derived from Indian inuences, center right before the empanada is sealed
expertly made by the local women using the right around the time trade routes were and fried. Its best eaten hot and paired with
simplest of tools (a plastic pipe for a rolling established between Portugal and India. local Ilocano vinegar.
Brought by colonizers into the country, The empanadas origins may be traced
the empanada remains to be a popular snack back to the Portugese or Indians, but if
in the Philippines to date. Those found in theres one thing we can bet our appetites on,
its that this bright orange empanada, sought
after by both locals and foreigners alike, is
no doubt truly, distinctly Filipino.
Egg
Ilocos
Longganisa
Sukang
I l o ko
Watch out for the

new variants from
Ilocos Empanada
Corner: Pork
Adobo, Beef
Mechado, and
Crust Bagnet!
Shredded
Green
Papaya
and Boiled
Monggo

T R AV E L
AUGUST 2016
Bohol
Special
Bohols beauty knows no bounds. Blessed with gorgeous terrains, mesmerizing beachscapes, and
lots of natural wonders, this Visayan island is a tropical paradise. Theres no question why foreigners
and Filipinos love to explore this province. Of course, Boholano food is its own attraction. There are
the home-cooked dishes from passed down recipes as well as the humble yet valuable delicacies and
edible nds produced by community food artisans. On the other end of the spectrum, theres also the
high-end dining scene thats set to satisfy and impress a gourmands discerning palate.
Come with us, as we explore and experience the best of what Bohol has to oer.
PHOTOGRAPHED BY ERRON OCAMPO

Bohol
Special
A feast of flavors (from left): A filling plate of

Seafood Lasagna, a serving of Grilled Blue Marlin,
organic red rice sourced from the town of Carmen,
and succulent Baked Pork Spareribs
Bohol Bee Farm

A view of the Scuba Dive Shop from above;
(Below) Our favorite Seafood Soup
An All-Organic
Feast by the Sea
IT FEELS LIKE THE SUN IS ALWAYS growing up. Dining at Bohol Bee Farm feels
SHINING AT BOHOL BEE FARM. The like a friend invited you to their charming
rustic ambiance is alluring and there are home and theyre ready to spoil you with
so many things to do at this specialty a spread of home-cooked specialties using
resort. Some of them include tasting all the organic ingredients.
unique ice cream avors at The Buzzz Ice Meals can be eaten at the dierent dining
Cream shop or buying the dierent kinds areas overlooking the Bohol Sea but our
of pasalubong and honey-based goods from favorite is the Lantaw section because it has
the gift store. Another delicious reason why the best seats in the house. The view of the
people keep returning to this beloved resort sea here is mesmerizing once you gaze at
is the food. the turquoise and sapphire waters. Its the
As one of the foremost purveyors of most relaxing backdrop youll ever set your
organic farming in the province, Bohol Bee eyes upon.
Farm is dedicated to serving their guests Begin with the Organic Garden Salad, an
dishes prepared with ingredients grown eye-catching starter with its play of colors
from their garden. They also help the and textures coming from the dierent
community by supporting local farmers to ingredients like Romaine lettuce, turnip
practice organic farming. In return, they slices, mustard greens, croutons, and
use their products like heirloom rice as edible owers. The farms signature honey
ingredients for the dishes served in Bohol mustard dressing goes perfectly well with
Bee Farms restaurant. this pretty bowl of healthy goodness.
The menu was developed by the owner Bohol Bee Farm uses cabcab (cassava) in
Vicky Sandig who is a foodie at heart. Most some of their dishes and one specialty is the
of her dishes were family recipes, which Cassava Fresh Lumpia. Lettuce, singkamas,
she served to her children when they were mango, and cucumber slices are wrapped

A relaxing
sea view
while dining
al fresco
in softened cabcab sheets then drizzled

with the honey mustard dressing. Another
healthy snack is the fried Cabcab Chips
served with homemade pesto mixed with
green tomato slices. Both appetizers are
unique and delightfully refreshing.
Kids and kids at heart will like the
Honey-glazed Chicken. Choice cuts of
What's the Buzzz?
organic chicken are roasted while heavily
A trip to Panglao isnt complete
basted with a secret marinade made with
without a visit to Bohol Bee Farm.
Bohol Bee Farms wild honey then nished Day trippers can go on a half-
o with a generous sprinkling of toasted day educational tour to observe
sesame seeds. the daily farm operationsfrom
The Baked Pork Spareribs is another the processing facilities where
crowd pleaser. Cooked until fork tender, the employees prepare the
the spareribs are then smothered with products sold at the gift store,
homemade sweet barbecue sauce. Partner to the organic garden housing the fresh
it with Bohol Bee Farms organic red rice, Last but not least is the Seafood Soup. An vegetables and herbs used for the resorts
which has a nutty avor and rm texture. assortment of fresh seafood like blue marlin, organic restaurant. Theres also the Bohol
The Grilled Blue Marlin is another main crabs, shrimps, and squid were simmered Bee Farm Crafts and Livelihood section
dish to look out for. You can tell the sh to bring out the delicious avors of the sea.
is cooked at its prime because it was still Everyone in our table loved the soup so
plump and juicy, even after grilling. The much that there wasnt a drop left in the pot.
addition of fresh dill brought out notes of For larger groups, these dishes can also
sweetness in every bite. be served buet-style although you can also
Instead of the usual ground beef or pork, order them la carte so the food arrives
the Seafood Lasagna is made with minced freshly cooked, and you can eat while
crab meat, local scallops, and shrimp. The admiring the gorgeous view of the sea.
seafood is layered alternately with the Trust us when we say youll end up with
noodles and rich tomato sauce then topped a dining-by-the-sea experience you wont
o with Carabao cheese. soon forget.
where visitors can buy local native goods
We Recommend
like bags, mats, placemats, and house
decorations.
ORGANIC GARDEN SALAD (P240)
One of the Bohol Bee Farms highlights
CASSAVA FRESH LUMPIA (P90/PC)
is The Buzzz Ice Cream store. They make
CABCAB WITH PESTO &
their ice cream out of coconut milk, giving
TOMATOES (P220) it a richer and creamier taste. Scoops
HONEY-GLAZED CHICKEN (P320) (P50) are served on a cabcab cone (fried
BAKED PORK SPARERIBS (P320) cassava) or you can order a half gallon tub
A sumptuous GRILLED BLUE MARLIN (P360) (P580). Unique avors include malunggay,
organic dragon fruit, peanut kisses, and our
SEAFOOD LASAGNA (P260)
spread
SEAFOOD SOUP (P240) favorite, salted honey.
Guests staying at Bohol Bee
THE BOHOL BEE FARM BUFFET Farm are also in for a treat.
P680/PERSON
Some of the resorts
facilities include an
in-house spa and a
BOHOL BEE FARM. DAO, DAUIS, dive shop for scuba
PANGLAO ISLAND, BOHOL. CALL
(038) 510-1822.VISIT WWW. enthusiasts.
BOHOLBEEFARM.COM
The Buzzz Caf
on the other hand
is an extension of
Bohol Bee Farm and
its delicious offerings
with branches located in
Dragon fruit Tagbilaran and Cebu.
ice cream on a
cabcab cone

Bohol
Special
A classic Two of the house

VIsayan bestsellers:
dish, Dinakdakan and
Nilaw-uy Ubi Kinampay
Gerarda's
Memorable Meals
Around the Table
Gerardas opens up its doors to serve
heartwarming Boholano home-cooked meals
Words by Nina Daza-Puyat

Photography by Floyd Jhocson of Studio 100
LOLA GERARDA DADING Aimee Calatrava Lim at the helm of

HO LIM MUST BE BEAMING Gerardas operations, this family-friendly
WITH PRIDE FROM UP IN restaurant is considered a haven for comfort
HEAVEN. As a busy wife, mother, food in Bohol.
and grandmother in the 1950s all A warm and welcoming atmosphere
the way up to the early 2000s, she greeted us at the door as we were ushered
spent many long hours in the kitchen in by the smiling sta. Tassled drapes adorn
cooking for her brood of ten children the windows while family portraits and
and thirty-something grandchildren, plus random gurines line the walls; it felt as if
an extended family of cousins and friends. we had arrived at our lolas house, and the
This she did willingly and happily, not waiters were there to spoil us.
out of a sense of duty, but because serving Gerardas oers the Lim familys favorite
home-cooked food was her language of dishes featuring traditional Filipino fare
love. Six years after she left this world, and Filipinized Chinese dishes. Gerardas
The unbeatable
tandem of Alex Lim
youngest son Alex decided to honor her husband Felix Sun Lim was, after all, the
and daughter Aimee memory by opening up a restaurant serving son of a Chinese couple from mainland
her culinary gems in their ancestral home China who settled in Bohol in the 19th
in Tagbilaran City. Now with his daughter century. Having received the Certicate

Perfect pairing: Sizzling gravy
Crispy Tadyang and blankets this
of Excellence from Trip Advisor for three Squid Ink Pancit chicken and
veggies stuffed
years (2014, 2015, 2016) and the Top Choice omelette
in Asia award by lianorg.com for two years
(2015 and 2016), Gerardas has become
quite popular among local residents and
international tourists eager to sample
Boholano food.
Surprisingly, one of the most
outstanding dishes on the
menu is actually the
simplest: the Ubi
Kinampay Guisado.
While most Filpinos
know and love ube
as an ingredient
for sweets, this
is a savory dish
of sauted ube
strips with shrimps
simmered in shrimp
stock. It was so
delicious and delightful,
everyone at our table had
second and third servings.
Aimee explained that the special
local variety of ube called ubi kinampay is
favored for its rm to chewy texture and For those looking for a healthy viand, With Daddy Alex and Mommy Inday
deep purple color. theres the Nilaw-uy, a mlange of (who does the marketing for fresh produce
Boholanos apparently love soups and vegetables in a broth fortied with the daily) helping out, Aimee hopes to expand
thats why Gerardas Seafood Kare-kare is essence of ginger, squash, okra, alugbati, the family business into another Gerardas
soupy and even mildly sweet. This guilt- patola and the mild fragrance from the bago branch near the Tagbilaran airport.
free kare-kare has white shrimps, split blue leaf. Nilaw-uy or law-uy is apparently quite Looking around the spacious dining
crabs, tender squid rings, and lowland common all over the Visayas and Mindanao, room lled with the noise and laughter
vegetables. As we mixed the peanut rich with dierent versions made with whatever of families and friends bonding over
seafood broth into our rice, we agreed that vegetables can be plucked from the garden, delicious food, I realized that Gerardas
it needs no bagoong at all. and oftentimes avored with yesterdays greatest gift to her children and
fried sh. grandchildren lives on. Its in the tradition
Aimee also keeps up to date with of cooking dishes with love that they serve
food trends and infuses fresh ideas into to their customers every day.
Gerardas as she is about to complete her
culinary degree from Cebu. Take the case
of the Dinakdakan. Aimee upgraded the
Ilocano favorite into a dish thats meatier,
using grilled pork belly instead of the
We Recommend
usual maskara or pork face. The crisp and
creamy bite is still present, thanks to the
umami-rich mayonnaise as a substitute for
pork brain, while chunks of crisp, green UBI KINAMPAY GUISADO (P185)
Bohol tomatoes add another layer of texture SEAFOOD KARE-KARE (P350)
and avor. You might say that this Visayan GERARDAS SEAFOOD NOODLES (P145)
rendition is a Filipino classic with a twist. DINAKDAKAN (P210)
Chinese dishes also gure prominently CRISPY TADYANG (P260)
on the menu with a whole page dedicated SIZZLING CHICKEN OMELETTE (P210)
NILAW-UY (P175)
to dierent types of pansit. The most
special and unusual of the lot would be
the egg noodles tossed with mixed seafood GERARDAS. 30 J.S. TORRALBA STREET,
TAGBILARAN CITY, BOHOL. CALL (038) 412-3044
and vegetables in a black squid ink broth.
We also enjoyed the Sizzling Chicken
Omelette, a tasty chicken chop suey
encased in a thin egg crpe.

Bohol
Special
Tarsier Paprika
Seaside Haven
Discover unexpected culinary marvels
in this seafront hideaway
Words by Nina Daza-Puyat

THERES ANOTHER KIND OF TARSIER THATS FAMOUS IN

BOHOL BUT IT HAS NOTHING TO DO WITH THOSE CUTE
LITTLE PRIMATES WITH BIG BROWN EYES.
Tarsier Botanika is a vast botanical garden in the Tawala area
of Panglao island that stretches all the way up to the edge of a
cli, overlooking the gorgeous Alona beach. This garden paradise
of lush tropical plants, owers, and wildlife is also an animal Ask for more green
peppercorn sauce to
sanctuary that is home to parrots, monkeys, horses, and even a best enjoy this steak
Palawan bear cat. and shrimp combo
Frenchman Nicolas Moussempes and his Filipina wife

Patricia Muassab Moussempes rst came to Bohol ten years
ago to go scuba diving and they instantly fell in love with
the island. From the original piece of land that the couple
acquired, they eventually bought the surrounding property
and developed it into a beautiful 8-hectare resort. Today,
Tarsier Botanika houses villas for short and long-staying
guests, an equestrian center, a museum, as well as a ne
dining restaurant called Tarsier Paprika.
Our group rst found the Tarsier Botanika Boutique
along the main highway of Alona Beach thinking that it
was the restaurant we were looking for. When told that
Tarsier Paprika is a few kilometers away and that our party
could be picked up by the company shuttle, we decided to
browse around the store while waiting. We were pleasantly
surprised to nd a well-curated selection of locally made
jewelry and accessories, handmade table linen and resort
wear. On the other side of the store is a deli and pastry caf
where customers can have some Italian-style coee and
a slice of cheesecake or apple pie. We later learned that Patricia
Moussempes studied pastry artsat the cole Lentre in Paris, and
(Top) The view from
is a pastry chef by profession. the deck is beautiful
After a breezy drive via shuttle bus, we reached the gated by night and stunning
during the day;
compound and were led to a meandering path through manicured (Right) This foie gras
gardens. We found ourselves facing a wooden deck beside a fully and truffle souffl
will be part of
stocked bar that opened up to a magnicent view of the Bohol Sea. Tarsier Paprika's new
Tarsier Paprika has two main dining rooms that are dgustacion menu
interestingly several meters apart from each other. Both are

painted predominantly white with oor to ceiling glass windows,
allowing guests a stunning 360 degree view of the surroundings.
With Nicolas 30 years of experience as an architect and interior
designer in Hong Kong, he transformed the natural beauty of the
place into a pretty, picture-postcard landscape.

It would be a
sin to skip the
desserts at
Tarsier Paprika
The dill hollandaise

sauce adds a decadent
richness to this dish
The menu oers caf specialties such

as burgers, sh and chips, as well as some
standard pasta, but they have ne dining
selections as well for those who want to
splurge. We truly enjoyed the Salmon Dill
Hollandaise that aked at the touch of the
fork. Every bite was delectable, especially so
with the nutty, black heirloom rice pilaf.
Tarsier Paprikas rendition of a surf and
turf would be the Prawn Riding Cow, a
seared Angus beef tenderloin steak with
a single prawn sitting daintily on top. In-house breads
are baked daily
Although quite pricey by Bohol standards,
the best part about this dish is the green
peppercorn sauce which truly shows the
chefs mastery of the classic French sauces.
Our meal ended with a most memorable
dessert of Dark Chocolate Truffle Cake,
with every mouthful deliciously moist and
satiny smooth.
Having spent 30 years living as expats An edible work of art:
Dark Chocolate Truffle Cake
in Hong Kong, Nicolas and Patricia
Moussempes were exposed to the simple
pleasures of ne dining and a culturally-
rich, cosmopolitan lifestyle. Whether
its a visit to the Tarsier Botanika or the
Tarsier Paprika, they want their guests to
experience nothing less.
We Recommend
SALMON DILL HOLLANDAISE
PRAWN RIDING COW
DARK CHOCOLATE TRUFFLE CAKE
(PRICES AVAILABLE UPON REQUEST)
TARSIER PAPRIKA. KM. 16 HOYOHOY TAWALA,

PANGLAO, BOHOL. CALL (0917) 526-6001.
VISIT WWW.TARSIERBOTANIKA.COM

Bohol
Special
Saffron
A Pinch of
Indulgence
WHEN WE ASKED THE LOCALS TO

DESCRIBE BOHOLANO FOOD, THEIR
ANSWER WAS UNANIMOUS: SIMPLE
AND HOME-COOKED. However, with
the number of ne dining places popping
up in Bohol, its just a matter of time before
we nd a restaurant that can elevate the
local dishes to another level. Thanks to
the inspired eort of Amoritas executive
chef for ve years, Chef Raphael Paeng
Ongchiong, Saron has succeeded in
gaining that recognition.
Today, Saron is headed by Chef Alfred
Yeung, who continues to make mouth-
watering Boholano specialties that any
gourmand will surely approve of. By
committing to use only the freshest local
ingredients, coupled with his knowledge
of ne dining cuisine, Chef Alfred has
kept the bar high at his restaurant.
Chef Alfred started us o with the
Pork Humba. Compared to the Chinese
Saffrons Seafood version thats served only on its own, the
Mariscada, Tuna Kinilaw
uses the freshest and Boholano humba is paired with fried
the finest seafood saba. The banana actually heightens the
sourced in Bohol,
and Sea Urchin Pasta sweetness of the dish, which made us
topped with Scallops hungry for more.
Next came the Law-uy, a soup native to
the province. Chef Alfreds take includes
pre-boiled vegetables prepped at the base
of a bowl. It is then crowned with grilled
tiger prawns for added protein. Saron
elevates the experience by pouring hot
clear broth over the bowl to complete
the dish. You can still bite into the crisp
vegetables while the grilled prawns brings
out a smoky dimension to the soup.
For the Tuna Kinilaw, Chef Alfred adds
a bed of guso (seaweed) to give more bite
to the tender tuna cubes marinated in
vinegar and coconut milk. There are
also slices of red onion, green chilies, and
chicharon bits to round out the avors
of the dish. Locally known as swaki, sea
urchins are abundant in Bohol and Chef
Alfred blends them into a creamy sauce

Though considered plain
and prepared with no-frills,
Boholano cuisine will always
be treasured by those who love
it. But, if you want to taste it in a
whole dierent level, then come to
Saron and expect Bohol dishes to be
for his Sea Urchin Pasta, topped with
perfectly seared scallops. This dish was
at their nest.
A Little Love
so delicious that we wiped out plate Goes a Long Way
clean, by mopping up the sauce with the
accompanying toasted garlic bread. If theres one thing Amorita Resort
The Seafood Mariscada though, was We Recommend is great at, its that they love to spoil
you with everything. From the spacious
for me, the dish to beat. A selection of
fresh seafood is seasoned and grilled PORK HUMBA accommodations, to the personalized
to perfection before adding it to a thick LAW-UY service, even to the littlest things like
tomato soup avored with fresh herbs and KINILAW TUNA putting sweet treats on the bed just
SEA URCHIN PASTA WITH SCALLOPS before bedtime.
dried spices like Spanish paprika and of
SEAFOOD MARISCADA Where else can you take a bike ride to
course, saron. A kiss of lemon sealed the TURON explore around the luxury boutique resort,
deal, and we happily devoured the stew. (PRICES AVAILABLE UPON REQUEST) or indulge in a sensational spa session
As dinner came to a close, we were all under one location? Theres also the
presented with Sarons Turon. The usual SAFFRON. AMORITA RESORT,
magnicent innity pool where you can
#1 ESTER A. LIM DRIVE, TAWALA, ALONA
banana and jackfruit turon are deep-fried BEACH, PANGLAO, BOHOL. spend hours just staring into the majestic
CALL (038) 502-9002
until crisp and golden, but Sarons horizon.
version gets an upscale treatment. Its the resort where you can really
This one has salted caramel poured escape from it all, a dream place for those
over it, and then its served with a scoop of who want to have the ultimate relaxation.
homemade Vanilla ice cream. Raspberry Yes Amorita is out to spoil you. And we
and pineapple sauces are served the side, if wont be surprise if you wouldnt want
one wishes to add more whimsical avors to leave.
to the dessert. What a decadent way to end
our meal. FOR ROOM RESERVATIONS, CALL (02) 856-1443,
553-9549. VISIT WWW.AMORITARESORT.COM
SPECIAL THANKS TO MS. KATA AGMATA OF

ONE OF COLLECTIONN
The Boholano
Pork Humba (top)
Law-uy, and Turon
(inset) leveled up

Bohol
Special
Savor the Gambas cooked

with giant tiger prawns
The Paella Negra is a

sure crowd pleaser
Tomar TOMAR IS THE SPANISH WORD

FOR TO TAKE." Thats exactly what
Tomars approach to
its food is remarkable:
Spanish I did when the waiter oered me a glass

of Cerveza Negra, the welcome drink for
guests dining in Amoritas new Spanish
traditional Spanish avors
executed with a modern air.
Though special items like
Extraordinaire restaurant. The sun was setting and our
Spanish session was just about to start
spices and wines are regularly
own in, the restaurant
I took this as a sign that a great meal was still upholds its principle of
Photographed by Floyd Jhocson of Studio 100 about to happen. maximizing the use of locally
Art direction by Regine Paola Velilla When Amorita owners Nikki and Ria sourced ingredients like seafood
Cauton decided to open a new outlet at their and produce. The Cauton
resort, they knew they wanted something couple also collaborated with
dierent from the rest of the international former executive chef Paeng Ongchiong
cuisines already found in Panglao. The regarding the menu. Currently the kitchen
couple loved travelling to Spain for its is now headed by Chef Paengs protg
cuisine, so they thought of putting up a Jerey Estorpe, who, in the span of only
pintxos (small snacks) and tapas bar with three months, has already mastered his
excellent wine and drinks to go along with predecessors repertoire.
the food. Theres really nowhere to begin with the
From the design of the restaurant down choices in Tomar since its all tapas and
to the choice of furniture and dining room pintxos, but we suggest you start with the
details, the owners were very hands on with Gambas. The dishs aroma was enticing
Tomars look. And its just what youd expect as the dish was brought into the room.
from the minds behind Amorita: stylish and Not the usual small shrimp gambas, these
Tomars assorted classy with a touch of urban sophistication. were giant tiger prawns sauted in olive oil
croquettas are also But even if the restaurant is located inside with heady aromatics, olives, and chorizo.
must-tries
the resort, outsiders are welcome to come The avors in the little serving bowl sure
and taste their oerings. pack a punchespecially the fragrant

The luxe interiors of the restaurant Tomar also offers
unlimited tapas and
wine nights. Two of
the dishes served
is this pinxtos
boquerones and
local scallops with
cauliflower pure;
(Inset) The Tortilla
de Patatas can
easily fill you up
which our companion compared

to the blackness of the night from
the squid ink used to color every
grain of rice. Bohols seafood
shines through in the dish as each
component adds a dierent texture
and taste when you pair it with the
rice. Final touches include a wedge
olive oil which youll want to pour over of lemon and a drizzling of garlic
bread or even rice. To achieve that unique aioli to add some tang and creaminess to
taste, Chef Jerey uses sherry vinegar and the paella.
shrimp oil (shrimp heads slow fried in More seasoned diners will want to pair
olive oil) as a base to meld all the avors their Spanish feast with any of the wines
together. All I could say was wow. from the extensive wine collection at
The Solomillo a la Manchego is Tomar, where the waiters are trained to
another jaw dropperslices of tender suggest the best wine pairings.
pork medallions are served with a savory With the well-executed dishes and
gravy then shaved heavily with Manchego spectacular dining service, may I dare say
cheese. Red or white wine must have been that Tomar can easily rival any Spanish
added to the sauce because it was a deep restaurant in Manila. Boholanos are in
and complex gravy that complemented the for a treat and I am green with envy. Cant
sweet-salty taste of the Spanish cheese. wait to go back for more.
We Recommend
The Tortilla de Patatas was next. This
Spanish potato omelet is a simple but
classic tapa option, made more enticing
Albondigas,
with the addition of a grilled prawn skewer Spanish-style
GAMBAS (P220)
SOLOMILLO A LA MANCHEGO (P220)
for a more impressive presentation.
TORTILLA DE PATATAS (P150)
While Filipinos may know albondigas
BEEF ALBONDIGAS (P250)
as a soup, the Spanish do meatballs very
PAELLA NEGRA (P250/SMALL, P450/
dierently. Tomars Albondigas came in MEDIUM, P650/LARGE)
a small pot of meatballs swimming in a
heavy tomato sauce. We found out that
the classic Spanish meatballs may be made TOMAR. 2ND LEVEL, AMORITA RESORT,
with ground pork or beef, but always with #1 ESTER A. LIM DRIVE, TAWALA, ALONA
BEACH, PANGLAO, BOHOL.
the addition of ground oxtail for a richer CALL (038) 502-9002
and more avorful blend.

No Spanish restaurant is without its
paella and Tomars makes theirs by size.
We were treated to the Paella Negra,

Bohol
Special
Giuseppe's
The Sicilian Way
Words by Yllaine Sabenecio
SICILIAN AND FILIPINO FOOD

TRADITIONS HAVE A LOT IN
COMMON. Sicilians serve their food in
generous portions, the same way our own
grandmothers would continually add food
to our plates even if we insist that we are
already full. Thats Sicilian hospitality: they
give more than enough and its very rare to
nd them serving food in small portions.
This same generous spirit and strong family
traditions can be felt in Giuseppes Sicilian
Roast located along the highway of Bohols
Panglao Island.
It started ve years ago when Sicilian
Chef Giuseppe Sgroi together with Cebu-
The Quattro
Stagioni based Sicilian Chef Giuseppe Genco decided
freshly-baked to partner up and have an Italian restaurant
out of the oven;
(Above) The in Bohol. At rst, business was slow because
reputable Chef the people only crowded the popular Alona
Giuseppe Sgroi
Beach which was several hundred meters
away from the restaurant. It also didnt
help that the Tiwala highway area was still
underdeveloped with not enough lighting
to lure in diners. The restaurant did well
during the day but customer traffic was thin
during dinner service. As Panglao became
more populated and positive buzz regarding
the Italian restaurant along the highway
circulated all over the city, Giuseppes
eventually gained a following among the
tourists and eventually the residents of
Bohol.
Among tourists and locals, Giuseppes
is known for high-quality, Italian food
that tastes like Sicilian home-cooking
and is served in generous portions. They
oer much more exciting alternate dishes
compared to usual, monotonous grilled

Tortini di
Cioccolato
and Tiramisu seafood and mushrooms, artichokes and
meat dishes ham in one thin-crust pizza.
oered by The Ravioli Spinaci e Ricotta is
the small another beloved classic that is done well at
restaurants and Guissepes. Pasta pockets made from scratch
eateries dotting are stued with creamy ricotta and spinach.
the beachfront. The The cooked ravioli are then smothered
ambiance is casual and with a rich-tasting tomato sauce made
cozy very conducive to more aromatic with herbs and spices, then
family-style dining. nished o with a generous sprinkling of Parma Mango
You might want to begin with one of mozzarella before it is baked. Its so avorful,
the restaurants favorite antipasti, the you may want to share it; but then again,
Parma Mango. Instead of the usual melon, you might just want to keep it all to yourself.
Guisseppes has Parma ham wrapped Cap o your meal with the Tortino di Insalata di
Salmone
around slices of ripe mango, then nished Cioccolato, a freshly-baked dark chocolate
with Parmesan shavings and fresh basil lava cake topped with a scoop of vanilla ice
leaves. The sweetness of the mango cuts cream and a cloud of whipped cream. Youll
through the richness and saltiness of the enjoy the play of warm and cold sensations
cured meat and cheese, while the basil in your mouth, but especially the decadent
brings in a peppery and aromatic dimension dark chocolate in the center. Of course, you
to each bite. cant go out without a taste of the Tiramisu.
Insalata di Salmone is one of Sgrois Its an authentic rendition of the favorite
favorite starters. Fresh salmon llets cured Italian dessert with alternating layers of
for at least twelve hours are placed on a bed whipped mascarpone cheese and espresso-
of lettuce and shredded carrots. Pineapple soaked lady ngers, then nished o with a
bits and quartered tomatoes provide a pop dusting of cocoa powder. This tiramisu alone
of freshness and tang to the salad, while is worth a trip to Giuseppes.
the dressing of tuna cream cheese adds a When we asked the chef why he chose to
welcome richness. Some nely sliced bitter put up a restaurant in Bohol, Chef Guissepe
ravanelli (red radish) is sprinkled on top to Sgroi simply explained that he doesnt aim
round out the avors. for the American dream. Hes happy and
When dining at Giuseppes, you must contented welcoming and entertaining his
order one of their hand-tossed, brick guests in his restaurant. No wonder locals
oven-baked specialty pizzas. The Quattro and foreigners alike ock to the place. It has
Stagioni, or four seasons in Italian, is a great food, great service, and a great chef.
popular choice with its four avors of olives, Grazie mille, Signor!
We Recommend The homey ambience

Ravioli
Spinaci e
of Giuseppes is the Ricotta
PARMA MANGO (P390) perfect place to dine

with friends and family
INSALATA DI SALMONE (P350)
QUATTRO STAGIONI (P420)
RAVIOLI SPINACI E RICOTTA (P400)
TORTINO DI CIOCCOLATO (P240)
TIRAMISU (P240)
GIUSEPPE PIZZERIA & SICILIAN ROAST.

TAWALA, PANGLAO, BOHOL. CALL (038)
510-1217, (0917) 625-5582

Bohol
Special
Prawn Farm
Seafood
Sensations
BOHOL IS REGARDED AS ONE THE

BEST PLACES TO VISIT IN THE
PHILIPPINES. It boasts of incredible
beaches, numerous eco-tourism attractions,
and it has also become a destination for food.
These are the things we tourists coming
from Manila or abroad usually look forward
to with excitement.
We like to discover where the locals go
and hardly ever visit the towns commercial
center, expecting to nd the usual fastfood
joints and stores we have back in the
countrys capital. But sometimes, gems are
found in the most unexpected places, even
inside the mall. The Prawn Farm Restaurant
at the Island City Mall is one prime example.
The restaurant was founded in 2007 by
siblings Leonardo, Lolito, Marlito, and Nilita
Uy. After sustaining the familys seafood,
poultry, and pig farms, the siblings decided
to open up a restaurant.
The Prawn Farm highlights the freshest
catch like prawns, crabs, and tilapia from
the familys farm in Catagbakan, Loon,
Bohol. Upon entering this casual seafood
restaurant, youll be welcomed by a display
of aquariums showcasing the days bounty.
In a separate icebox you will nd premium
items like blue marlin, giant prawns, and
local scallops for the picking. The fun part
begins when customers get to choose from
the display and dictate exactly how they
want their dish to be cooked.
Being in the Visayas, Malasugue
Kinilaw would be a good dish to start your
meal with. Bite-size portions of malasugue
(From top) sh (white marlin) are given a gentle wash
There's something
for everyone in the with vinegar, and then spiked with some
Grand Grill platter; aromatic ginger, onions, and peppers.
Casual but elegant
dining at the Coconut milk and mayonnaise are then
Prawn Farm
mixed in to give an extra layer of creaminess.
Sweet, sour, and spicy are at play here, with

the rst bite providing sweet and sour notes,
and the chilies leaving a lingering spicy
heat. Favored by locals and tourists alike,
Prawn Halabos is the star of the restaurants
weekend buets. Imagine large tiger prawns
that are lightly steamed then sauted with
other spices, and then simmered in a splash
of clear soft drink, lending a sweet note to
the already avorful dish. Its perfect with
steaming hot rice.
Taking your barkada for a night out? Their
Pan-Grilled Squid with Garlic Chili Sauce
is another must-try. Served on a sizzling
plate, the squid comes stued with chopped
tomatoes, onions, and green chilies. This
dish has a good amount of spice and has all
the makings of a perfect pulutan. All you Crush the chilies
need are some chilled bottles of beer and in the sauce to
make this an
youre all set. extra spicy dish
When dining with a large group, its best
to get the Grand Grill, a huge platter of
assorted grilled seafood and pork kebabs,
perfect for sharing among yourselves. It one, so be sure to smother your seafood with combination of soy sauce and ginger
has grilled squid, tilapia llet, and prawns; the accompanying lemon-butter sauce. enhances the delicate meat.
garlicky buttered scallops; a whole blue crab You also have to try the Steamed For a true taste of Bohol, dont miss out on
rubbed with local spices then Pompano, one of Prawn Farms bestsellers. the Mud Crab Cooked with Coconut Milk
pan-grilled in butter. Freshly-caught pompano is steamed Sauce. Huge alimango are rst steamed and
Youre spoiled for and avored with soy-ginger sauce. The then simmered in a rich coconut milk sauce
choice with this sh melts in your mouth and the classic thats avored with ginger, lemongrass, and
crab drippings. This dish has the perfect
balance of spicy and creamy, so youll want
to lick the sauce and pick the succulent crab
(Inset) You'll need extra rice for
this dish of crabs cooked with gata; meat from every joint and cavity.
Halabos na hipon gets an upgrade The next time you visit, make sure to
wth large jumbo prawns
add this to the itinerary, because the best
seafood Bohol has to oer can be found at
the Prawn Farm Restaurant. We assure you,
its worth a trip to the local mall.
We Recommend
MALASUGUE KINILAW (P225)
PRAWN HALABOS (P220/SMALL,
P425/MEDIUM)
PAN-GRILLED SQUID WITH GARLIC
CHILI SAUCE (P255)
GRAND GRILL (P905)
STEAMED POMPANO (P125/100G)
MUD CRAB COOKED WITH
COCONUT MILK SAUCE (P155/100G)
PRAWN FARM RESTAURANT. UPPER

GROUND FLOOR, ISLAND CITY MALL,
DAMPAS, TAGBILARAN CITY, BOHOL.
CALL (0917 304-3879

Bohol
Special
Specialties
Bohol
Bounties
Theres still so much to Lady Fingers
Sylvia Fernandez Maristelas grandmother,
learn about the island of Rosa Osang Clarin, is the name behind the
Bohol, especially when it broas (ladyngers), and the one responsible for
comes to the local food creating the sweet, mouth-watering delicacy.
and ingredients. During For years the family has been making broas
our trip, we travelled as a livelihood with the practice passed on from
generation to generation. Sylvia started with the business
to three locations by helping her mother in the kitchen, but it was her aunt who taught her
to learn some of the how to make the delicate ladyngers.
most fascinating food Together with a small staff, Sylvia wakes up early in the morning to
products created by churn out batches of their broas and other products like egg cookies,
passionate local food pastel, and torta cake. Made simply from our, eggs, and sugar, the
ingredients are mixed altogether then placed inside plastic piping bags.
artisans The batter is piped into long strips on a thin metal sheet which are
then transferred inside the heated pugon . When the broas are nished
Words by Angeli De Rivera baking, the cookies are placed on a custom-made rack to harden and
Special thanks to Gov. Edgar
M. Chatto, Bohol province;
cool. The nished broas are packed in brown paper bags with an old-
fashioned label and even a nutritional value at the back.
Golden Ginger
Bohol Tourism Office Head The Candabong Rural Improvement
Osangs is located behind Baclayon church and people make it a
Ms. Josephine R. Cabarrus; Club MultipurposeCooperative in
point to also make a pilgrimage to the small bakery to get a taste of
and Tourism Services Officer Loboc has been making ginger-based
Boholano broas. Come Christmas time the demand gets so high that
Mr. Christopher A. Boncales products such as salabat (instant
Sylvia has to turn down orders so her family could also take a break.
ginger tea) and ginger candy since
But even when the 2013 Bohol earthquake nearly broke Osangs
1991. When you try their salabat and
original pugon , it didnt stop Sylvia and her family from continuing the
ginger candy, theres a real difference
tradition of making their beloved broas.
in taste with its natural heat and
smoothness as it goes down your
throat. Thats because they use native
luya, locally called bisaya, which
is known to be more potent in heat
Salt from the Hearth and avor compared to other ginger
varieties.
Making asin tibo-ok is a dying craft. Renante Manungas is
a fourth generation salt-maker and is one of the last artisans Ginger is harvested from all
of tibo-ok in Alburquerque, Bohol. Long ago, almost all the over Bohol by the men, while the
coastal towns made tibo-ok . Now I think theres only a very women of the cooperative take turn
few of us left, Renante confesses. in processing the products. Early
It takes a lot of time and effort to make asin tibo-ok . Tons of in the morning, batches of ginger
hollowed coconut husks are soaked in sea water for at least are brushed, cleaned, peeled, and
three months. They are then moved inside the processing grated. The juice from the grated
hut to dry for a few days and then burned into ashes. The ginger is extracted then added with
ashes are piled inside big inverted vats called sagsag while sugar. Over an open re, the juice
salt water pumped from the sea is added to begin the ltering is stirred and reduced until the nal
process, which needs to be done at least two times. After stage where the solidied pulp is
collecting the ltered sea water that has accumulated below pounded until pulverized to form
the narrow opening of the sagsag , its time to prepare the the nished powdered product. For
hearth for the salt extraction. Using a conch ladle, the brine the salabat candy, the ginger juice is
is poured into individual clay pots called con that are lined added with caramel, honey, calamansi,
inside the burning hearth. This is done repeatedly to ll and glucose then poured into silicon
the con to the brim with salt as the water evaporates. The molds until hardened. The co-op has
product is nished when the con is lled and the bottom of also added turmeric powder to its line
the pot breaks due to the intense heat. The nal product is of products.
then packed, sealed, and distributed to the market and direct Because of their hard work, the
customers. women have been commended for
The taste of the asin tibo-ok is extraordinary because its their high-quality ginger products and
packed with natural umami. People often grind it or sprinkle they have earned several awards from
it on food in tiny bits for a burst of avor. With people like the government for improving the
Renante and his family who continue to preserve their craft, lives of its co-op members.
theres hope that the tradition of making asin tibo-ok in Bohol
will live on.

Public Market
Visita Merkado
Make time to drop by the local market
and delight in the sights and sounds of
a city coming to life Fresh sea urchin in
a bottle for P80
Words by Nina Daza-Puyat and lato seaweed
Consume uni by mixing it
with hot rice
Homemade knives Store leftover uni by mixing
A visit to the public market is for kitchen and with rock salt to preserve it
always a must for people who like to garden use with for a few more days in the
cook. Its like letting a kid loose in carved wooden
refrigerator
sheaths made of
Toys R Us when a chef or a cook is
Sampaloc wood
given a chance to peruse the variety P200- P500
of ingredients in the local palengke.
The shopping experience is
almost always a sensory overload.
Imagine being able to touch and
smell the fresh produce harvested
from the farms; being able to see
the various shapes, sizes and
colors of sh and seafood from the
surrounding seas or the nearby
rivers. Its also somewhat exciting
to hear the squawking chickens,
squealing pigs, and even the busy
chopping sounds at the meat
section. Theres really nothing quite White snake eels
like a visit to the public market, no playfully shaped
matter which country or province into a heart
by the fish
one might be in. vendor
At the Tagbilaran Public Market in
Dampas, here are some of the
more exotic and exciting nds:
Saang or spider shells for

lunch anyone? Boil these
to extract the meat. Dip in
vinegar or soy sauce
Stingray
or pagi at
Acacia wooden P140 per kilo
mortar and
pestle for P120
and assorted
clay pots
A Breakfast of Puto Maya

After doing the rounds of the market, you might want to
have breakfast at a stall called Bingbings, which is known for
serving good puto maya (P15) and sikwate con leche (P18)
Puto maya is not a soft white uffy cake as some
might imagine, but a mound of glistening glutinous rice
(a combination of white and purple) thats been soaked
overnight in coconut milk, ginger, and salt, then steamed until
sticky but still al dente.
At rst bite, puto maya is mildly savory with a hint of spice
from the ginger (which may be off-putting for some) but its
Chopped green tomatoes taste grows on you especially when sprinkled with lots of
are quite popular as an sugar and moistened with bittersweet sikwate con leche.
ingredient for ensalada Bingbing makes the hot chocolate (made with local tablea), the
old-fashioned way, batirol style.

Bohol
Special
3
8
7
Clockwise from the bottom

1. DUKOT is similar to a bibingkang malagkit but with a
topping or crusty rice or tutong . Its sweetened with a dark
red sugar called kinugay.
Merienda Time at 2. CASSAVA CAKE Grated cassava baked with coconut
milk (gata), evaporated milk, and condensed milk
Painitan sa Bol-anon 3. NILAMBID is a smooth, sticky suman made of glutinous
rice our and coconut milk. Its only mildly sweet, but its
made more special with the addition of tablea chocolate and
By Nina Daza-Puyat
ground peanuts.
4. NILUBID is a cassava and coconut milk suman mixed
We Filipinos love our kakanin . We like the way its with tablea chocolate and purple ube. This forms a delightful
sticky-sweet texture sticks to our teeth and the way the pin-striped suman with three colors.
rich taste of the creamy gata feels on our tongue. We love 5. SUMAN DINUMUGAN is a combination of nely ground
the fragrance of burnt or boiled banana leaves that these rice and nely grated ripe saba bananas cooked in coconut
rice cakes are traditionally wrapped in, which somehow milk until thick. Its then topped with cheese to provide a
add to the avor of each bite. savory counterpoint.
In Tagbilaran City in Bohol, kakanin is especially 6. SUMAN BULANGHOY is a big, dark brown cassava
popular fare for merienda . At Jojies Pa-initan sa Bol- suman cooked with coconut milk, dark brown sugar and bits
Anon, we found a wide range of these sticky sweet of buko or young coconut.
carbo-loaded snacks. The place is always packed with 7. BUDBUD. Dont let this innocent little white suman fool
locals having a tte--tte over a cup of sikwate or coffee, you. This sticky rice roll packs a avor wallop with its spicy
and a plate of mixed kakanin to share. This is also where ginger that lingers after every bite.
Boholanos come to buy their favorite kakanin to send to 8. PUTO BULANGHOY is a cake made with cassava, young
Manila or even abroad. coconut (buko) and gata thats sweetened with kinugay.
JOJIES PA-INITAN SA BOL-ANON IS LOCATED AT CITY SQUARE MALL,
9. BINGKA is a rice cake is made of ground rice (giniling na
TAGBILARAN CITY, BOHOL. CALL(038) 411-0462 bigas), gata and brown sugar. The batter is left to ferment
a little before being poured into tin cups lined with banana
leaves.

Mozzarella is sold
by weight, but the
Panglao Mozzarella average cost of one

mozzarella ball is
P150 per bag
By Nina Daza-Puyat
With the number of foreign visitors who have

decided to make Bohol their permanent address, its not
surprising to nd all kinds of international cuisines offered
on the islandfrom burger joints to Italian pizzerias,
Greek tavernas to Persian shawarma stands. But in order
for the avors of the dishes to be as authentic as possible,
ingredients for these restaurants have to be imported
from Cebu or Manila. It makes sense.
But what we never expected to nd in Bohol, though
was real and authentic, freshly-made mozzarella cheese
and burrata parcels. Following the signs of the billboards
along the highway, we found Vanilla Sky, a small
resort run by an Italian named Alessandro Skabar. This
handsome and charming Sicilian makes the mozzarella
himself using fresh carabaos milk from the Philippine
Carabao Center in Ubay, Bohol. He processes 100 liters
of milk at a time, once or twice a week, depending on the
demand. Using a custom-made wooden vat called Tino di
If you plan to bring
Filatura, Alessandro works almost the whole day, turning
mozzarella balls home to
liters of fresh milk into a curd or cagliata until its nice Manila, buy only on the
and stretchyas mozzarella should be. To make Caprese day youre leaving and
Salad like the Italians do, order your mozzarella balls from keep them in a Styrofoam
box with ice. Refrigerate
Alessandro Skabar at (0930) 136-4743 or call Vanilla Sky
immediately and the fresh
at (038) 502-8446. cheese should keep for
about a week.
VANILLA SKY IS LOCATED AT KALIPAYAN ROAD, DANAO, BOHOL.
VISIT WWW.VANILLASKYRESORT.COM
Purple Passion
By Yllaine Sabenecio and Kevyn Tapnio
Photos by Marco Grassi and Bohol Tourism Office
Boholanos have a deep appreciation for their purple yams or ubi. Ube
thrives anywhere in the Philippines with its resiliency against adverse
conditions such as droughts and pest infestations, but the ubi kinampay of
Bohol is dubbed as the Queen of Philippine Yams. Characterized by its unique
aroma, naturally sweet taste, as well as the deep purple color that no other
ube variety can compare to, the ubi kinampay is believed to be sacred among
the Boholanos. It has saved them in times of famine in the pre-Hispanic era,
when extreme conditions killed most of the other crops, as well as in times of
war, when food was often scarce.
For Boholanos, ubi now has become a symbol of the province. The Ubi
Students and
Festival is celebrated annually, at the beginning of the year, where locals
professionals joined
the 1st Ubi Cookfest dedicate their time in promoting the crop, its varieties, and the different
to make savory and ubi delicacies they can come up with like jams, puto, and candies. In fact,
sweet dishes out of Boholanos dont just use it for making sweets and desserts. They have also
ubi; (inset)
been putting these purple gems in their savory dishes (check out Gerardas
ubi kinampay
Ube Kinampay Guisado on p.70) as well.
Next January, come and celebrate the 17th Ubi Festival and share the
passion and love for the ubi.

Bohol Pasalubongs
Special
A Piece of Bohol to Take Home
We may not be able to take the whole place with us or stay in a certain place forever
but little trinkets and pasalubongs are the perfect gifts to relive those travel memories.
Aside from the already popular Peanut Kisses, and tourist-y shirts, fridge magnets, and
keychains, what else can we bring back from Bohol? Here are some of our picks!
Achieve the Weave

Boholanos have a strong and centuries-old weaving tradition.
Its evident even in the small houses lining the highway, showing
off their beautifully woven walls made from wide strips of rattan.
Bohol Bee It was quite interesting to see how designs and patterns vary from
Farms house to house.

Weaving is also one of the main livelihoods of many women in
Goodies Bohol. At the Crafts and Livelihood section of Bohol Bee Farm, we found
Whats a bee women busy weaving yards of fabric using a traditional loom. These
without its honey? multi-colored raffia fabrics are sewn into bags, pouches placemats, and
Together with the help home decors as souvenirs; they are also sold by the yard.
of other bee farmers in the Woven souvenirs and elegantly-designed woven bags are available
province, Bohol Bee Farm at the department store section of the Island City Mall under the Lets Go
produces and sells an assortment of pure organic Natural label. You might also nd some independent stalls around the city selling
honey. These include the Hard Honey, which woven oor mats or banig, baskets, hats and bags. Be sure to haggle to get the
is a 100% pure raw honey, Wild Honey thats best price.
produced from the ower nectars found in Visayas
and Mindanao region, and the deep-avored
Molave Honey. Other honey-based products
include Honeyed Garlic, Honeyed Lemon, and
Honeyed Hot Sauce.
What caught our interest were the Cab-cab 6 Things to Do
iin Bohol
chips. A healthier alternative to potato chips,
these crackers are made from mashed
cassava thats spread out into thin layers,
and then dried. These are fried into
By Kevyn Tapnio
B
thin, crisp chipsreminiscent of kropek ,
without the saltiness. Bohol Bee Farm
even uses them as cones to pair up with
B
Board the Loboc River Floating
their coconut milk-base ice creams. As
Restaurant. Cruise along the Loboc
R
for the Raw Cab-cab sheets, they can
River and enjoy the Filipino dishes
R
be a gluten-free substitute for pastas
iin oating restaurants buffet spread.
or lasagna noodles.
Have a Spelunking Adventure.
H
Unleash the explorer in you and
U
walk, crawl, and swim your way through the caves in Danao Adventure Park. Go diving.
Discover the rich and diverse marine life in the depths of Balicasag, an internationally-
recognized dive spot and marine sanctuary that houses four vastly different dive sites you
can explore. Ride the Bike Zip. Enjoy the breathtaking view of the Chocolate Hills as you
ride a bike 150 feet above the ground in a 550-meter long bike zip in the Chocolate Hills
Adventure Park. Drive an all-terrain vehicle. Go on an eco-tour in these 4-wheeler carts
and make your way through muddy trails and uneven paths around the Chocolate Hills with
your friends and family. Go Firey Kayaking. Paddle around the beauty of Maribojocs
mangrove river as you watch the sun set and wait for the stars and reies to come out.

HEART&
AUGUST 2016
HOME
Discover the different
and unique takes on
the classic Filipino
dessert, halo-halo. Plus,
Claude Tayag shares
with us the story of
Filipino cuisine in the
international stage
Did you know

that the word
halo-halo
is actually an
adjective that
means all mixed
up? Though halo-
halo is stil widely
accepted,
the proper word
for this popular
Filipino dessert
would be
halu-halo
PHOTOGRAPHED BY RON MENDOZA
S P E C I A L F E AT U R E
Mix it up How do Filipinos love their halo-halo? Here are

seven dazzling, colorful, and tangy ways
Words by Kevyn Tapnio

Illustrations by Clarrys de Guia
Halo-halo. Just hearing these words is enough to bring a wave of nostalgia for most Filipinos. This
delicious, icy delight has been around for as long as we can remember and is perhaps the most well-
known Filipino dessert around. Made with a refreshing combination of sweetened fruits and beans,
evaporated milk and shavedaved ice, halo-halo is believed to have been brought to the country by the
Japanese before World War ar II. Over the years, however, Filipinos all across the country have come up
ue, and denitely original ways to enjoy this classic Filipino treat!
with fun, unique,
Halo-halo de
Iloko Balay
Hailing from San Fernando, La Union, Halo-halo de Iloko
serves its halo-halo ve ways. Aside from the regular
option, try its Buko Halo-halo (P185). Served in a fresh
coconut shell, this one consists of specially cooked
ingredients: bukayo (coconut shreds cooked in brown
sugar), pandan yema made from fresh carabao's milk,
pulitipot (caramelized sugarcane), sago cooked in honey
all made from locally sourced La Union ingredients!
Corn, nata de coco, and cheese can also be found in the
mix and every serving is topped with another La Union
specialtyube halaya and homemade ice cream! The
juice from the coconut is served in a separate glass along
with your halo-halo as a refreshing drink to end your meal.
Trivia: The ice cream avor served on top changes

depending on the season. In summer, they use ube,
ube-macapuno, or melon ice cream. During the rainy days,
however, they put a scoop of avocado ice cream instead.
HALO-HALO DE ILOKO BALAY IS LOCATED AT #12, ZANDUETA ST.,

SAN FERNANDO CITY, LA UNION. CALL (0917) 852-7919 Photo by
@halohalodeilokobalay
on Instagram

Ben's Halo-Halo
Ice Cream
Hot and cold go hand-in-hand in a serving of Spicy
Winter Halo-halo (P55), which can be found in a snack
bar in San Pablo, Laguna. Taking sweet and spicy to
a whole new level, Bens Halo-Halo Ice Cream brings
us a surprising combination of minatamis na saging,
macapuno, white bean paste, jackfruit, ube and chili
powder! Topped with leche an and siling labuyo, this
halo-halo is drizzled with heavy, ice cream-infused milk
to balance out the spice.
BENS HALO-HALO ICE CREAM IS LOCATED AT #294 DOA

LEONILA ST., BRGY. BAGONG BAYAN, SAN PABLO CITY,
LAGUNA. CALL (0949) 917-2044
Photo by
@tarasasouth
on Instagram
DJC Halo-halo
and Snack Inn
Cheese
ese is the name of the game for this little food
joint in Albay. DJC Halo-halo and Snack Inn brings
us its famous Cheesy Halo-halo (P85). Its your
everyday halo-halo gulaman, mini sago, minatamis
na saging, leche an, and ube ice creamonly
this one is served with a generous topping of
grated cheese! The savory cheese balances out
the sweetness of the leche an and other sweet
ingredients, providing a pleasant, avorful contrast in
each spoonful.
DJC HALO-HALO AND SNACK INN IS LOCATED AT THE

LANDCO BUSINESS PARK, LEGAZPI CITY, ALBAY.
CALL (052) 480-6868
Photo by
@elachae
on Instagram

S P E C I A L F E AT U R E
Kabigting's
Halo-Halo
Dubbed as the pride of Arayat, Pampanga, Kabigtings
Halo-halo (P100) stands out from your typical
halo-halo with its simple mix of sweetened white
beans, creamed corn, and pastillas. Made from fresh
carabaos milk, the soft pastillaswhich turns chewy in
iceis what really gives life to this local dessert. Every
spoonful of Kabigtings Halo-halo has a rich, creamy
texture that no other halo-halo can compare to.
KABIGTINGS HAS BRANCHES IN QUEZON CITY, MARIKINA, AND

PAMPANGA. CALL (02) 354-8156 OR (0922) 851-1770
Photo by
Arha Chang
@arhaa_ng
on Instagram
Hacienda de Palmeras
Hotel and Restaurant
Slices of fresh bananas, ripe mangoes, watermelons, and
avored gelatin compose the Palmeras Restaurants
Knickerbocker (P70) in Zamboanga. Adapted from the
Knickerbocker Glory, a layered ice cream dessert popular
in the British Isles, this halo-halo -like dessert is made of
sliced fruits drizzled with sweetened cream and topped with
strawberry ice cream. The Philippines indigenized the recipe
by using fruits more commonly found in the country.
How the dessert came to be called the Knickerbocker Glory

remains to be a mystery, but some believe it came from its
resemblance to the knickerbocker stockings, which used
to be popular among young girls in America during the
1930s. Much like the stockings, the Knickerbocker Glory is
traditionally designed to appear as a column of red and white
horizontal stripes.
HACIENDA DE PALMERAS HOTEL AND RESTAURANT IS LOCATED

ALONG PASONANCA ROAD, BRGY. STA. MARIA, ZAMBOANGA CITY.
CALL (062) 991-3284
Photo by
@26feblim
on Instagram

Chicco di Caffe
Coffee-lovers in Davao City are in for a treat with
Chicco di Caffes Coffee Halo-halo (P120). The
regular halo-halo is given a bittersweet twist by
fusing together our favorite toppings macapuno, red
beans, jackfruit, nata de coco, minatamis na saging,
gulaman, and corn akes with coffee! Shaved iced
coffee is used instead of plain ice and coffee ice
cream is scooped on top in place of the traditional ube
ice cream. Not only will this dessert leave you feeling
refreshed; it will also boost your energy with a wild
kick of caffeine.
CHICCO DI CAFFE IS LOCATED AT FAURA ST, POBLACION

DISTRICT, DAVAO CITY, DAVAO DEL SUR. CALL (082) 222-1898
Photo from Davao

tourism website:
davaotourism.com
Razons of Guagua
Simplicity is the key to a perfectly delicious halo-
halo at Razons, a now popular food joint originating
in Guagua, Pampanga. Made with only three
Photo by ingredientssweetened macapuno and minatamis
Bryle Albao
@lineaalbao na saging, with a wedge of leche an on top, Razons
on Instagram
Halo-halo (P100) utilizes this minimalistic combination
to create a smooth blend of avors that holds none of
the usual halo-halos jarring contrasts, going perfectly
well with the creamy milk and nely shaved ice.
RAZONS OF GUAGUA HAS 72 BRANCHES NATIONWIDE. VISIT

WWW.RAZONSFOODCORP.COM.PH TO FIND THE NEAREST
RAZONS IN YOUR AREA. CALL (02) 611-5580 OR (02) 671-6263

E AT L I S T
Home for the

Rainy Days at F1
Need to get away from the stress of work but dont have much time
to travel out of town? Consider a fun-lled staycation at the F1 Hotel
Manila, where the Rainy Day room package of P5,999 includes an
overnight stay in the City Suite plus breakfast for two at F All Day
Dining Restaurant, the use of the pool and gym, plus free unlimited wi.
Indulge in the restaurants All-American Feast on Fridays, featuring
burgers, barbequed ribs, and the classic mac n cheese in the buffet.
Cook with Comfort F1 HOTEL MANILA IS LOCATED AT 32ND ST. BONIFACIO GLOBAL CITY, TAGUIG.
Most people who want to eat healthy are FOR INQUIRIES AND RESERVATIONS, CALL (02) 908-9888
usually advised to cook their own food. Next
to knowing how to select the freshest fruits,
vegetables and lean protein, its also important
to know how to buy the right cookware to cook
low-fat meals. Tefal has recently introduced to Build a Burrito
the market a new cookware line called Comfort Don't you just love eating burritos? So why not
Max. This collection has thick high impact take it up a notch and customize your own
bonded bases that guarantee uniform heat personalized burrito at Moes Southwest Grill?
diffusion. All of the pans in this product line This newly opened casual dining restaurant
features ergonomic, soft-touch and stay-cool offers the rst build-your-own-burrito concept
handles for a comfortable grip. in the Philippines. With a selection of over 20
ingredients including steak, chicken, pork, as
TEFALS COMFORT MAX COLLECTION IS AVAILABLE well as classic add-ons like beans and guacamole,
IN RUSTANS DEPARTMENT STORES
you can order your burrito however you like it. You
can even make your nachos and tacos!
MOES SOUTHWEST GRILL IS LOCATED AT 4THFLOOR, UPTOWN MALL,

BONIFACIO GLOBAL CITY. CALL (02) 246-9069 EXT. 327
Fruity Feast
Marco Polo Ortigas brings Filipino Fusion to Cucina,
their all-day dining restaurant, with an array of fruit-
laced dishes with recipes coming from Manila, Cebu
and Davao. A Filipino favorite, Crispy Pata is served
with a twistits stuffed with decadent foie gras and
then topped with a tangy-sweet pineapple salsa.
Travel to Davao with the Ceviche of Prawn with Grilled
Calamari and Pomelo. From Marco Polo Cebu, Cucina
offers an exciting Pasta Ravioli with Crabmeat and
Mango. The Pina Manila Festival continues throughout
the month of August.
MARCO POLO ORTIGAS MANILA IS LOCATED ALONG MERALCO
Buffet by the Bay AVE., SAN ANTONIO, PASIG, 1600 METRO MANILA.
WWW.MARCOPOLOHOTELS.COM
Cap off your visit to Manilas premier heritage spots by having

dinner at Hotel Jen Manila, a cosmopolitan hotel just ve minutes
away from the Manila Bay area. The themed dinner buffet at
Latitude offers a wide range of appetizers, salads, and main course
meals in six rotational themes from around the globe. Asian Flavors
are featured on Mondays, Mexican-Spanish Aromas on Tuesdays,
Jens Specialties on Wednesday s and Sundays, Pinoy Fiesta on
Thursdays, Seafood Grill Night on Fridays and Barbecue Party on
Saturdays. You even get a bottomless glass of Jens Signature Iced
Tea and unlimited cups of coffee and hot tea.
HOTEL JEN MANILA IS LOCATED AT 3001 ROXAS BOULEVARD, PASAY CITY.

FOR INQUIRIES CALL (02)795-8888. VISIT WWW.HOTELJEN.COM

ALI S T
Sofitel Philippine Plaza

Manila Executive Chef
Denis Vecchiato and
French Cheese Master
Colin Chandras
Recipe Box
Chicken
40 Chicken Inasal Tacos
44 Chicken Tinola sa Tanglad
38 Sinampalukang Manok
34 Talunang Manok
Pork
28 Dinakdakan
20 Igado
25 Pork Pata with Hibe and
Dried Mushrooms
16 Sinuglaw
Fish and Seafood

18 Alimangot Kangkong sa Gata
29 Baked Prawns
42 Rellenong Alimasag
24 Samar-style Fish Escabeche
23 Sweet and Sour Garlic Prawns
Vegetables
22 Hinatukan Gulay
17 Law-uy
36 Poqui-poqui with Spinach
Sofitel Philippine Plaza Manila Food and Beverage Manager Tanguy Gras,
Executive Chef Denis Vecchiato, Resident Manager Alfredo Denage, 36 Vegan Bicol Express
Director of Sales and Marketing Alice Jenkins, French Cheesemaster
Colin Chandras, Director of Food and Beverage Bilal Shafiq
Rice and Noodles
44 Chicken and Bacon
Bonjour, Arrozcaldo
30 Vigan Miki
Mabuhay! Desserts
26 Bibingkang Cassava
with Macapuno
July was an extra special month for
46 Coconut Rum Cake
Sofitel Philippine Plaza Manila when they
held a series of celebrations throughout Beillevaire, treated connoisseurs and
the hotel to commemorate the French gourmands to a special wine and cheese Snacks
National Day or Bastille Day. As a French class at Spirals LEpicerie. Throughout the 19 Ginanggang
brand, Sofitel takes pride in being on the month of July, the French Stove section 21 Pinatarong
forefront of gastronomy and culture. The at the Spiral buffet was abuzz with guests
festivities began with a cheese appreciation lining up to sample classical French dishes,
Drinks
course offered at Spirals LEpicerie from paired with freshly baked French breads. At
July 6 to 10 for lunch and dinner. Guests the Sunset Bar, a gastronomic dinner was 31 Classic Weng-weng
were introduced to a wide array of French celebrated with French provencal dishes 31 Gin Pomelo Slushie
cheeses from Fromage Bellevairetheir that were paired with Chateau Routas
names, places of origin, and what kind of wines. The month-long affair ended with an
milk it was made with. Guests were also exclusive wine-appreciation class at Le Bar,
given guidelines on how to taste cheese featuring the enchanting flavors of French
from the milder ones to the strongly wine, guided by Sofitels Le Bar sommeliers.
flavored, blue-veined ones, with dried fruits
and nuts as palate cleansers. Only July 11, For inquiries and F&B reservations,
Pascal Bellevaire, the owner of Fromagerie Call (02) 832-6988

I H AV E A N A P P E T I T E
Culinary (Left) We asked

Claude: Whats the
best thing youve
heard about Filipino
Ambassador cuisine from a

foreigner? Its so
good, why have you
been hiding it?;
(Below) Chef Claude's
Claude Tayag shares his Bagnetta and Bringhe
love and fascination for

Filipino food
Proud Kapampangan Claude Tayag shares his
winning experience during the Embassy Chef
Challenge (ECC) and spreading the love for
our local cuisine
As told to Angeli De Rivera

Photographed by Ron Mendoza
CAN YOU TELL US WHAT IT WAS

LIKE TO WIN THE PEOPLES CHOICE
AWARD DURING THE ECC?
My mantra on my way to Washington DC
was, "how could I not win if I had behind me
a centuries-old recipe from one of the worlds
best-kept secret cuisine?" Then it was also cuisine, with the sprouting of Filipino food
matched by our world-class ingredients and trucks, pop-up, and brick-and-mortar
supported by a very enthusiastic embassy restaurants all over the US. We were late introduction of foreign ingredients and
staff, Philippine Airlines, US-Philippine Society, bloomers in the international scene, but Pinoy cuisines, adapting and adopting them
Seafood City Supermarket, 13 Degrees North, cuisine has denitely taken off. How to sustain into our daily fare.
and the outpouring rah-rah support from it should be the main concern now.
kababayans. It was a collective triumph of the WHEN YOU HAVE FOREIGN VISITORS IN
Filipinos and Filipino-American community. I YOUVE TRAVELED TO SO MANY TOWN, WHERE WOULD YOU BRING THEM
had all the right ingredients for success and it PLACES ALL OVER THE PHILIPPINES. TO GIVE THEM A TASTE OF FILIPINO
was just a matter of properly executing it. WHICH REGIONAL CUISINES DO YOU REGIONAL CUISINE, ASIDE FROM
PARTICULARLY LIKE? PAMPANGA?
WHY DID YOU CHOOSE BRINGHE AS THE Ilocano cuisine. I cant have enough of Batac In Iloilo City, theres Breakthrough, Tatoys,
DISH TO REPRESENT THE PHILIPPINES? empanada (make mine double-double, i.e. and the original Dekos Batchoy in La Paz
It was narrowed down by the Philippine two eggs, two longganisa), bagnet, papaitan, Market. In Ilocos Norte, theres the Batacs
Embassys condition that I use Filipino products and longganisa. Also Ilonggo cuisine for empanadahan, Paoays Herencia Caf and
being marketed/available in the US, specically its tradition of grilling seafood with inasal Runos Caf, Laoags La Preciosa, Saramsam
Cordillera heirloom rice, bangus, and marinade (calamansi/vinegar, garlic, achuete, and Dawangs Place. In Ilocos Sur, theres
calamansi extract (bottled or frozen in sachets). and lemongrass), fresh oysters from Capiz, La Vigans Kusina Felicitas, Bistro Amarillo, Flores
Interpolating on these three products, I came Paz batchoy and lechon baboy. Pots and Hidden Garden, and Candons Bistro
up with a festive rice dish, which is what bringhe Candon by chef Nic Rodriguez.
is actually, adding Cebu dried mangoes, Bicol THE PHILIPPINES HAS A WIDE VARIETY OF
pili nuts, and my secret ingredient, Claude9 LONGGANISA. WHICH ONES ARE YOUR COMPLETE THE SENTENCE:
Taba ng Talangka (crab fat). FAVORITES? I HAVE AN APPETITE FOR
Longganisa from Guagua, Pampanga, which Pork, pork, porkin all its countless glorious
WHY DO YOU THINK PEOPLE ARE are small with natural intestine casing, with ways of preparing itcured (bacon, ham,
BECOMING MORE INTERESTED IN a balanced salty and sweet avor then jamon iberico, longganisa); boiled (in soups
FILIPINO FOOD AFTER ALL THESE YEARS? a bit of sourness from natural air-drying/ with watercress, sinigang, tomatoes/pechay/
Conuence of many things, starting with aging for several days. When deep-fried, the radish, squash, and its owers); roasted
foreign writers/TV hosts featuring (favorably) skin becomes crispy. [I also like] Alaminos, (cochinillo, lechon, or whole roasted pig,
our cuisine like Anthony Bourdain, Andrew Tuguegarao, and Vigan longganisas. I enjoy boneless lechon porchetta); grilled (liempo,
Zimmern, Bobby Chinn, Simon Majumbar, [longganisa] best when toasted, fried, and ribs); deep-fried (lechon kawali, crispy pata,
Tom Parker-Bowles; the DOTs aggressive dipped in a really spicy homemade cane chicharon, chicharong bulaklak, and bituka). In
marketing pitch, under the helm of Sec. vinegar (aslam atbu in Pampango). fact, my latest dish in 1956 Downtown Caf is
Ramon Jimenez, Jr., of promoting our country Bagnetta, a cross between the Ilocano bagnet
as a gastronomic destination, highlighted by WHAT IS THE BEST THING ABOUT and Italian porchetta. Its a roast boneless pork
the 5-year deal with Madrid Fusin Manila; KAPAMPANGAN CUISINE? belly roll, then deep-fried for a chicharon-like
the young Filipino-Americans in the US Though the traditional panlasa remains, popped skin. Its been so well received that its
rediscovering and nally taking pride in our Pampangos are generally open to the outselling our already famous crispy pata!

Appetite Philippines August2016

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t"6(645t

Bohol Bee Farm

38 Recipe 911 50 Insider TRAVEL

OPERATIONS Key Account Executives ARNOLD

SALES RETAIL 100

KEY ACCOUNTS HUMAN RESOURCES

SUKI SALVADOR Vice-President Magazine & Print Business

Wed love Send your comments, suggestions, or your recipe requests to

ISNT IT CURIOUS HOW WE FILIPINOS permutation of halo-halo from all over

8 WatchAppetite.ph | August 2016

QUESTION OF THE MONTH

favorite are not always available, so having

Pinoy a treat. Victorinos Sinigang Nga

soup? plenty of crisp tender sitaw, labanos

AIDA'S. LG/F, MAKATI CINEMA SQUARE, CHINO ROCES AVE.

A myriad of sourness, sweetness,

Growing up in Pampanga filled my childhood

KUYA J HAS A BRANCH LOCATED AT SM MEGAMALL BUILDING A,

10 WatchAppetite.ph | August 2016

12 WatchAppetite.ph | August 2016

PHOTOGRAPHED BY PAULUS SILVA

Davao SINUGLAW DRESSING

Delights 1 thumb- Ginger, peeled and cut

NOTE: For added texture and flavor, you

16 WatchAppetite.ph | August 2016

3-4 cups Second rice washing*

1. In a medium saucepot, boil second rice

2. Lastly, add alugbati and malunggay. Boil

WatchAppetite.ph | August 2016 17

18 WatchAppetite.ph | August 2016

SPICY AVOCADO LIME SAUCE

WatchAppetite.ph | August 2016 19

2. Add broth or water, and let it simmer for

20 WatchAppetite.ph | August 2016

1 cup Sticky rice flour*

1. Prepare the galapong balls by

2. Form galapong balls about the size of

3. Pour the coconut milk into a medium

4. At this point, add the brown sugar.

5. While the sauce is simmering, drop the

*is NOTE: Sticky rice our from Thailand

Malou Nievera is the creative driving force

WatchAppetite.ph | August 2016 21

Samar Hinatukan Gulay

Solstice Makes 4-5 servings

cup Thin coconut milk, second

2. When coconut milk changes color, add

22 WatchAppetite.ph | August 2016

SPICY AVOCADO LIME SAUCE

and set aside on a plate lined with paper

WatchAppetite.ph | August 2016 23

Samar-style Fish 1. Rinse the fish steaks in water. Drain then

24 WatchAppetite.ph | August 2016

cup Brown sugar 2. As soon as it caramelizes, add the garlic

WatchAppetite.ph | August 2016 25

MACAPUNO CUSTARD TOPPING

1. Mix coconut milk with flour. Add

2. Add egg yolks and mix well. Return to heat

3. Pour custard over baked bibingka. Top with

NOTE: The original recipe calls for two

26 WatchAppetite.ph | August 2016

4 Save the pulp and set aside.

7 Add melted butter to squeezed grated

WatchAppetite.ph | August 2016 27

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