The Food Edit – Page 67 – The Jellybeans Edit

Katsu family lunch at Yabu, Robinsons Galleria

Weekend lunches used to be the time when the fam can go out malling and spend time together, after a whole week of going our own way.

While strolling around and running errands in Robinsons Galleria one Saturday, the fam decided to have lunch at Yabu: House of Katsu. While waiting for our meal, we munched on some tasty appetizers.

Mozzarella Katsu Sticks (Php285). Large sticks of crunchy, deep-fried panko-coated mozzarella cheese tossed in Yabu’s special blend of Furikake and served with a spicy aioli dip.

Furikake Fries (Php215). Steak fries tossed in Furikake herbs.

What we actually came here for are Yabu’s Katsu Sets. Yabu’s katsus are made with generous cuts (nothing less than 0.75in) of premium pork sourced from local farmers and delivered straight to Yabu’s kitchens. Each cut is freshly made upon order, coated with fresh panko and cooked at precisely 165 deg C to achieve a bright and golden appearance and a tender and juicy texture.

Rosu (Php390 for 120g | Php445 for 180g). Thick and juicy pork cutlet with a trimming of fat.

Hire (Php405 for 120g | Php485 for 180g). Thick and juicy cutlet with no fat.

Each katsu set is served with refillable Yabu staples which include white rice, miso soup, shredded cabbage and fruits.

Prior to our meal, we took part in the Yabu ritual of preparing our katsu dips. This consists of grinding toasted sesame seeds in a small bowl, pouring the salty-sweet and slightly tart katsu sauce into the bowl, and mixing both until we get our desired consistency. For me, the katsu dip is as essential to the katsu experience as the pork cutlets themselves. It goes so well with the katsus and adds another dimension of flavor to the dish.

Another part of the Yabu experience is the warm and friendly service from the wait staff, who were quick to accommodate our requests and anticipate our refill orders.

Ever since the community quarantine was implemented, I’ve been missing having that katsu experience. Imagine my delight when I discovered that it recently opened some of its branches for curbside or courier pickups, making it possible to have Yabu at Home. Here’s how:

Send a message to a Yabu branch nearest you via Viber (+63 929 7426357 for Ayala Malls the 30th, SM Megamall, SM Aura and Powerplant Mall | +63 999 8871401 for Glorietta 2, Mall of Asia, Alabang Town Center and Robinsons Place Manila | +63 919 0744572 for UP Town Center, SM North EDSA and Robinsons Magnolia)
Include the following details in your message: name, email address, birthday, date, time and store for pickup, orders and desired quantity
After receiving billing confirmation, make your payments via GCash, BPI or BDO
Send proof of payment via Viber
Arrange for pickup

If you’ve been longing to have that Yabu experience, this is your best bet for the meantime.

This Yabu branch is located at Level 2, Robinsons Galleria, Ortigas Center, Quezon City.

Other branches are located at:

Pasig: Ayala Malls the 30th, Ayala Malls Feliz
Quezon City: UP Town Center, Robinsons Magnolia, Ayala Vertis North, SM North EDSA The Block
Mandaluyong: SM Megamall
Taguig: SM Aura Premier
Makati: Powerplant Mall, Glorietta 2
Manila: Robinsons Place Manila
Muntinlupa: Alabang Town Center
Las Pinas: SM Southmall
Pasay: MOA Main Mall

Snacking can actually be a good thing, here’s why

By Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND, Senior Director, Worldwide Nutrition Education and Training, Herbalife Nutrition

Most of us are making more trips to the kitchen these days. In addition to simply being home more, there are a few reasons we may be eating more often —boredom, in need of a distraction, or perhaps to deal with something a little deeper, like anxiety or depression. In any case, the temptations to eat while stuck at home are heightened for all of us, which can create the potential for unhealthy consequences if we stray too far from our usual diets.

One reason snacking has such a bad rap is because so many common ‘snack foods’ are high in fat, sugar, salt and calories. Prior to the coronavirus pandemic, many health-conscious consumers already stayed away from these types of products; however, now people are stocking up on whatever is available at the grocery stores– changing the way we all eat. Even with these limitations, the important thing to remember is that choosing the right foods – even when we’re snacking – will allow us to maintain our health during these uncertain times.

While some people think all snacking is bad – probably because they equate ‘snacking’ with ‘snack foods’ – but I’ve always been solidly in the pro-snacking camp. For one thing, a small nutritious, balanced snack can help keep you energized between meals, and help control your hunger at mealtimes. When the foods you choose are appropriate, if you are truly hungry, and if you’re able to maintain healthy snacking habits, that’s one less thing to worry about during this pandemic. If you’re worried about how much you’re eating throughout the day, here are five tips to help you snack smartly:

You may actually be dehydrated
Many of us will mindlessly walk to the cupboard and find something to nosh on thinking we need to feed a food craving. The truth is that you may actually be mildly dehydrated, and your body is really just craving fluids. Before you reach for the snack pour yourself a glass of water, or a sports drink with electrolytes, to see if that will help tide you over a little longer, or try a light watery snack, like a piece of fruit.

Healthy snacking can help you to work more nutritious foods into your day
Think of it this way: the more often you eat, the easier it will be to work in your daily servings of healthy foods like vegetables, fruits, and calcium-rich dairy products. Use this opportunity to turn snacking into a healthy practice by preparing snacks that provide a mix of low-fat protein (like nuts, soy protein products or nonfat dairy foods) and healthy carbohydrates (like fruit, veggies, and whole grains). The carbs will get digested first and satisfy your hunger right away, and the protein will give your snack a bit more staying power.

Snacks can fuel your physical and mental energy
It’s actually normal to get hungry about every three to four hours. When you eat regular meals and snacks, it can help keep your blood sugar more stable throughout the day. That’s a good defense against between-meal dips in blood sugar that can sap your mental and physical energy.

Have that second lunch
A substantial afternoon snack can help control portions at dinner. Many people manage to control their eating pretty well during the day but, when the day’s over and it’s time to relax, end up eating a huge dinner. For those folks, a larger afternoon snack—almost a small second lunch—makes it much easier to cut back at the evening meal. The afternoon stretch between lunch and dinner can be a difficult time, so having something a little more substantial like a protein shake, a cup of cottage cheese with some fruit, or even a low-calorie frozen meal. Then you can do your cutting back at dinner time. And, if after-dinner snacking is a problem for you, try brushing your teeth after dinner. It works as a great signal to stop eating.

Re-think your snacking habits
If you’re eating unhealthy, high calorie foods like sweets, chips, and sodas keep in mind that these high calorie snack foods can contribute to weight gain and they offer little, if any, nutritional value. You also should think about the reasons you’re eating and identify whether it’s something other than hunger. If you tend to snack when you’re not hungry (maybe you’re bored, stressed, angry or tired), it’s a habit you might want to think about breaking. Think of other ways to deal with your emotions – take a walk, call a friend, write in a journal or spend a few minutes meditating. Taking a break for a few minutes will give you time to evaluate whether you’re truly hungry or not.

About Herbalife Nutrition Ltd.
Herbalife Nutrition is a global company that has been changing people’s lives with great nutrition products and a proven business opportunity for its independent members since 1980. The Company offers high-quality, science-backed products, sold in over 90 countries by entrepreneurial members who provide one-on-one coaching and a supportive community that inspires their customers to embrace a healthier, more active lifestyle. Through the Company’s global campaign to eradicate hunger, Herbalife Nutrition is also committed to bringing nutrition and education to communities around the world.

For more information, please visit IAmHerbalifeNutrition.com.

Herbalife Nutrition also encourages investors to visit its investor relations website at ir.herbalife.com as financial and other information is updated and new information is posted.

Header photo created by freepik – www.freepik.com

Krispy Kreme OGs for International Donut Day

Have you ever wondered how the delightful donut came about?

Back during the time when New York was still called New Amsterdam, Dutch settlers were making olykoek (or “oily cake”). Historian and Sleepy Hollow author Washington Irving described these as “balls of sweetened dough, fried in hog’s fat, and called dough-nuts or oly koeks: a delicious kind of cake.”

The donut is said to have gained its characteristic ring shape in 1847 when American Hanson Gregory punched holes into the dough to prevent uncooked portions in the middle.

Today, donuts comes in various shapes, from the most common ring shape, to donut holes and filled, and also in a myriad of flavors.

They have become so ingrained in culture that there is actually a day dedicated to celebrating donuts. In the late 1930s, the Salvation Army started a fund-raiser called National Doughnut Day to help those in need while also honoring the Salvation Army “Doughnut Girls” of World War I who served donuts soldiers.

By today, it is has grown into an international celebration wherein donut lovers the world over feast on their favorite donut treats.

This year, I celebrated International Donut Day with the fam at home when I got a dozen Krispy Kreme OG donuts for our dessert.

International donut brand Krispy Kreme is most famous for its light and fluffy original glazed donuts which have recently been re-dubbed as “OG” donuts.

These are usually best enjoyed fresh and hot off the line but with restrictions on movement outside of home still in effect due to the community quarantine, I had to have these OG donuts delivered to me. You should have heard my son cry “Do-NUT!” as soon as he saw the boxes! I just had to reheat them in the microwave for a few seconds to approximate that “hot from the line” feel.

With more and more Krispy Kreme branches in the metro re-opening, with donuts available for delivery or pickup, donut lovers can get their hands on their favorite Krispy Kreme donuts by ordering online, calling Krispy Kreme’s hotline +63 2 88879000 or by coursing their orders through GrabFood or Lalafood.

This Krispy Kreme branch is located at Il Centro, Santa Lucia East Grand Mall, Cainta, Rizal.

Bar chows and chill drinks at After Hours, Tomas Morato

After hours is that precious time when the day’s work is done and we can finally sit back to relax and spend time with friends.

After Hours is also the name of a newly opened bar in foodie haven Tomas Morato. This is where my foodie friends and I, shortly before the Covid-19 and the ECQ came down upon all of us, were able to enjoy a few hours chillin’ in each other’s company while discovering all the fun to be had after hours.

1) The buzzy welcoming vibe

You would think that Tomas Morato would already have its fill of concept bars but there’s definitely room for more, especially this one.

With its ample parking space, trendy decor, comfy furnishings, a playlist made up of 80s and 90s hits (which my friends and I sang along with!), excellent chows and a well-stocked bar, After Hours is a haven for those looking for some well-deserved R ‘n R.

2) Chill drinks

According to co-owner Rey Trillana, the focus of After Hours are on cocktails, whiskey and a bit of wine, drinks to chill with after work. Each cocktail is handcrafted (no pre-mixes). For whiskey connoisseurs, the bar also boasts of a well-curated whisky collection. Guests even have the option of getting the bartender to craft something Out of the Blue, based on their favorite liquor and taste profile.

During our visit, my foodie friends and I were able to sample:

Jack Estate’s Pink Moscato. A fresh and fruity wine from Australia.

Perfect Pear. A fruity non-alcoholic mocktail for lightweights like me.

Smoked Old Fashioned. The classic mix of bourbon, simple syrup and Angostura bitters, served with a bit of smoke and flair.

Red Sangria Spritzer. Handcrafted sangria made with wine, brandy, mixed berries, chamomile honey, calamansi and soda.

After Six. Gin mixed with elderflower liquor, lavender syrup, egg white and lemon juice.

Punch Drunk Love. After Hours’ signature cocktail made with spiced rum, chai pandan syrup, lemon and pineapple juice, Angostura bitters and clarified milk, served with a dehydrated pineapple.

3) Tasty bar chows

Of course, we needed some chows to go with those drinks, and After Hours has a very good kitchen going managed by Chef Miggy. He and his crew whipped up some tasty bar chows to complement our drinks, such as:

Beef Salpicao. Tender USDA beef tenderloin sauteed in a garlic butter sauce, definitely a favorite among tipplers and foodies.

Buffalo Style Chicken Poppers. Spicy, salty and slightly sweet bite-sized chicken breasts.

BBQ Beef Pockets. Crispy wonton pockets stuffed with ground beef doused with bourbon BBQ sauce and cheese.

Four Cheese Pizza. Mozzarella, feta, parmigiano reggiano and gorgonzala, all the good stuff on a thin-crust pizza.

All-Meat Pizzadilla. Gooey mozzarella sandwiched in two flour tortillas and topped with pepperoni, sausage, bacon, BBQ sauce and even more cheese.

Pork Binagoongan Pasta. Spaghetti with crispy-fried pork cubes tossed in shrimp paste.

Bacon Mushroom Truffle Pasta. Creamy truffle spaghetti topped with crunchy bacon.

Oh, such a happy time! There were good food, good drinks and good company.

But then, the community quarantine came and, sadly, After Hours had to close its doors for a while.

It seemed like the entire bar industry had been severely affected by the community quarantine.

However, a few weeks ago, I had the pleasant surprise of finding out that it had resumed operations to enable its loyal customers to get that After Hours experience even while at home through Buy One Take One offers on its wines, its signature cocktails by the bottle, as well as a selection of its bar chows, all available for delivery or pickup!

Thanks to Rey Trillana and the rest of the management and staff of After Hours Bar for having us and congratulations for succeasfully pivoting your business to operate in The New Normal.

So until the next time I can visit After Hours again, I can enjoy my after hours at home.

After Hours is located at 125 Don A. Roces Avenue, Barangay Laging Handa, Quezon City. To order its bar chows, wines and cocktails for pick up or delivery, fill up this form, send a message over Instagram or call +63 917 1767383.

Disclosure: Together with other foodies, I attended a foodie meet-up held in this restaurant. All the food items mentioned here were served to allow us to sample the fare to facilitate honest reviews and were not paid for by the attendees, including myself.

The Jelly List: Extraordinary sushi picks for International Sushi Day

Did you know that there’s such a thing as an International Sushi Day? On the 18th day of June every year, food enthusiasts the world over celebrate one of the jewels of Japanese cuisine: the sushi.

Made with vinegared rice, seafood, vegetables, and even tropical fruits, sushi has embodied several tenets of Japanese food such as the use of fresh ingredients, simple and natural cooking methods, exquisite presentation and portion control.

A well-made sushi is akin to a work of art.

So on this day of all days, we can’t just have any ‘ole sushi. Nope, on International Sushi Day, we deserve sushi with that extra oomph to elevate our sushi experience.

Plus, given the restrictions on movement and dining out in the metro due to the community quarantine, we need sushi that is can be delivered to our homes.

Oh, how to solve this quandary? Well, allow me to share with you my top picks for extraordinary sushi in the metro for you to enjoy on International Sushi Day.

Soru Izakaya’s Lava Maki

Soru Izakaya’s has long been known for playful and whimsical takes on sushi and it’s Lava Maki is no exception. Salmon skin, crabsticks and mango are topped with cubes of salmon and tuna doused with a mixture of spicy mayo and teriyaki sauce, making it a savory and slightly spicy treat for the palate.

To order your Lava Maki from Soru Izakaya, fill up this form, or text +63 917 7040515, +63 917 6363526 or +63 935 7830298.

Have a box of good cheer with MDJ Cookies

It’s been three-and-a-half months since our seemingly well-ordered life has been upended by the community quarantine and I won’t be surprised if we don’t find ourselves a little out of sorts with the world every once in a while.

You know what comforts me when the doldrums come?

A little bit (or a lot!) of something sweet – like a cookie! – can get me right back into a cheerier mood. It’s not just about the rush of sugar in bloodstream. It’s more about the comfort and warmth that emanates from a piece of well-made cookie.

This morning, just as I was about to take a well-deserved break from working with multiple gadgets open and heated discussions scrolling up my screens, a box bearing my name (well, IG handle actually) arrived from MDJ Cookies.

Talk about a welcome sight!

MDJ Cookies (from owner Martine De Jesus’ name) is a tribute to her mom’s baking prowess. Using her mom’s recipes, Martine gets to spread little packets of good cheer through her cookies. As she puts it: her cookies feel like a warm hug you can eat!

As soon as I opened the box, the smell of freshly baked cookies wafted to my nostrils and made me think of my own Sunday baking sessions with my mom when I was a little girl. Oh, such happy memories!

And guess what: the box’s cookie contents are no less cheery. Check them out!

Salted Brown Butter Chocolate Chip (Php30/pc | Php190/6pcs | Php370/12pcs). The good ‘ole chocolate chip cookie gets an upgrade with use of brown butter and a bit of salt.

Birthday Cake (Php35/pc | Php220/6pcs | Php430/12pcs). There’s something so festive about this cookie… Is it the colorful sprinkles? Or the sweet smell of toasted marshmallows? Whatever it is, it’s good for any day worth celebrating.

White Chocolate Macadamia (Php40/pc | Php250/6pcs | Php490/12pcs). A creamy and milky cookie wonderfully complemented by buttery macadamia nut pieces.

Dark Chocolate Macadamia (Php40/pc | Php250/6pcs | Php490/12pcs). This time, the luscious macadamia nuts come with semi-sweet dark chocolate.

Double Chocolate Fudge (Php40/pc | Php250/6pcs | Php490/12pcs). Double the treat for chocolate lovers!

Red Velvet (Php40/pc | Php250/6pcs | Php490/12pcs). The cookie version of the rich deep-red colored chocolate cake with cream cheese icing.

Peanut Butter Bomb (Php40/pc | Php250/6pcs | Php490/12pcs). Any kid knows that peanut butter and cookies are a winning combination. Add in a piece of peanut butter candy for some real decadent sweetness.

Loaded Crinkles (Php50/pc | Php310/6pcs | Php610/12pcs). A fudgy chocolatey treat for the certified sweet-tooth.

While my faves among these yummy treats are the Peanut Butter Bomb and the White Chocolate Macadamia, all variants feature a moist buttery texture and just the right amount of sweetness to highlight the featured ingredients.

To get your hands on these sweet delights, send MDJ Cookies a message via Instagram or Facebook with your name, address, contact number, delivery date, flavors (with quantity of order) and mode of payment (GCash and BPI are accepted).

Plus, personalize the box with the recipient’s name for just an additional Php20.

Sure, the situation in the metro, and in our own daily lives in The New Normal may seem stressful and daunting; but with a little bit of good cheer, I’m sure we’ll pull through.

Are you a cookie lover, too? Give yourself a box of good cheer and give these a try!

Product samples were provided to facilitate an honest review.

Check out my blog posts on other small enterprises and startups in the food business:

#QuarantineCookbook: Banana Loaf Three Ways

It sure looks like the quarantine has turned me into some kind of maven in the kitchen (if I may say so myself; indulge me, please).

With a little bit of extra time that working from home afforded to me, as well as the greater availability of ingredients from online sellers, I found myself getting bitten again by the baking bug.

I decided to try my hand on an old favorite: the Banana Loaf. It’s a simple enough recipe and the ingredients are easily accessible.

It’s also great as a mid-afternoon snack or an after-meal dessert.

Here’s the twist, though: my kiddos and I have varying preferences when it comes to the Banana Loaf. I love it with nuts (for the contrast in texture), while my daughter #ExhibitA prefers it without; my son #ExhibitB, a sweet-tooth just like his mom, would go bonkers for it if it has chocolate.

What’s a budding baker mom to do?

Well, why not have it three ways? I made a plain Banana Loaf, two loaves with nuts, and a loaf with nuts and chocolate. This way, everybody’s happy (especially me, because I get two loaves, hehehe!).

Here’s the recipe:

Ingredients:

3 ripe mashed bananas
2 tsp lemon juice
3 cups all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 1/2 cup white sugar
1/2 cup brown sugar
3 large eggs
2 tsp vanilla
1 1/2 cups buttermilk substitute (made by combining 1 1/2 tbsp vinegar with enough fresh milk to make 1 1/2 cups of the mixture)
1 cup roughly chopped walnuts
1/4 cup dark chocolate chips

Procedure:

Preheat the oven to 135 deg C (275 deg F). Line four 8″x 3″ loaf pans with wax paper and lightly grease the bottom and sides.

In a small bowl, combine the mashed bananas with the lemon juice. In another bowl, combine flour, salt and baking soda. Set both bowls aside.

Using an electric mixer, cream the butter, white and brown sugar in a large bowl for three minutes until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.

Mix in the flour mixture alternately with the buttermilk substitute until evenly combined. Stir in the mashed banana mixture.

Scoop enough of the batter to the first loaf pan to fill it two-thirds of the way. This will be the plain Banana Loaf.

Fold in the chopped walnuts in to the batter until evenly distributed then scoop enough of the mixture to fill two-thirds of the next two loaf pans. These will be the Banana Loaf with Walnuts.

Fold in the dark chocolate chips into the remaining batter then scoop it into the last loaf pan. This will be the Chocolate Walnut Banana Loaf.

Place the loaf pans into the pre-heated oven and bake for sixty to eighty-five minutes (depending on your oven) or until a toothpick you insert into the middle of the loaves comes out clean.

As soon as fully baked, remove the loaf pans from the oven and place them directly into the freezer for forty-five minutes. Doing this will add to the moist texture of the loaves. (I’m not familiar with the exact science behind this but I can’t argue with the results).

Serve and enjoy!

The loaves turned out to have just the right amount of moistness and are not overly sweet.

As it turns out, even #ExhibitA likes the loaf with the chocolate chips. Hmmm…

PS:

If you want to add some more sweetness to the loaves, you can top them with some cream cheese frosting, similar to the one used for my Carrot Cupcakes.

You may also adjust the amount of walnuts or chocolate chips you add into the banana loaf batter for the second loaf pan and so on, or the sequence of adding the tweak ingredients, depending on your family’s preferences (and whose preference reigns supreme!).

Try this recipe out and let me know how it goes!

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:

The Jelly List: Fresh takes on Filipino food

The Philippine Independence Day is just around the corner and despite having a lot of restrictions on movements and dining out, there are still enough reasons to celebrate the flavors and ingenuity of Filipino cuisine.

Characterized by the interplay of sweet (tamis), sour (asim) and salty (alat) flavors, Pinoy food is rich in tradition and history, with many recipes passed down from one generation to the next.

Every once in a while, however, a kitchen maverick adds an unheard-of twist to an established Pinoy dish or adapts a foreign recipe by incorporating local ingredients or cooking styles which will result in an entirely new way to enjoy an old favorite.

In this edition of The Jelly List, let me share with you fresh takes on Filipino food from innovative restaurants. And since the community quarantine is still in effect in many areas in Metro Manila, I’ve chosen dishes from restaurants that are open for pickup or delivery.

Manam’s Caramelized Patis Wings (Php180)

Just when you thought that there couldn’t be another twist to fried chicken wings, Manam brings out this zesty appetizer flavored with patis (fish sauce). Don’t knock it ’til you’ve tried it!

To order, visit MomentFood.com.

Ready-to-eat dishes from San Miguel Foods and Petron Treats

Momshies, does working from home still leave you with little time to prepare and cook your family’s meals?

Worry no more, because San Miguel Foods has a line of pre-cooked dishes that are sure to be showstoppers at the dinner table.

With these ready-to-eat dishes, you won’t have to stress yourself out in the kitchen: all you have to do is heat, serve and enjoy!

I was able to serve some of these to my fam for lunch. Check them out:

Cook Express Chicken Karaage (Php424 for 1 kilo). Karaage is a Japanese cooking technique in which food items – mostly chicken – are marinated and lightly coated in flour prior to frying in light oil. After I’ve heated the chicken karaage in my oven, I found it close to restaurant quality, especially when accompanied with Japanese mayonnaise.

Cook Express Lechon Paksiw (Php495 for 1 kilo). I usually encounter lechon paksiw the day after big celebrations like fiestas or Noche Buena because this is the Pinoy mom’s answer to “”What happens to all those lechon leftovers?” (at least those not carried away by the Tupperware-toting guests, hehehe!). The leftover lechon is simmered in vinegar and the liver-based lechon sauce resulting in a dish with fork-tender roasted pork meat in sweet-sour-savory sauce that’s good for another family mealtime.

Cook Express Beef Kare Kare (Php693 for 1 kilo). I have great appreciation for kare-kare every time it is served to me at the dinner table because I know how much effort went into making it. My mom used to grind peanuts herself, meticulously clean and boil the animal parts prior to cooking up a great tasting peanut-y beef stew. This one has the same tender meat and peanut sauce I love and is enjoyed best with bagoong. Add in some veggies string beans, eggplant slices and pechay and it’s almost like the kare-kare that my mommy used to make.

Chef’s Selection Fresh Corned Beef (Php655 for 900 grams). Corned beef is called that because in the process of salt-curing the meat, it is treated with large grains (or “corns”) of salt. Today, it is one of my favorite breakfast food when served with fried rice and a sunny side up egg. This corned beef version differs from the canned iteration because the beef comes in chunks, not flakes. Still, it can be sliced up thinly to be sauteed with garlic and onions, or added to beef broth and veggies for a fresh take on nilaga.

So momshies, there’s no need to sweat it out in the kitchen. Just order these ready-to-eat dishes and more from San Miguel Foods through this website and schedule pick up at your nearest Petron Treats store.

Thanks to Harvard of AlwaysHungry.PH for sharing from his ulam stash!

#QuarantineCookbook: Sausage Pasta with The Saucier’s Creamy Sundried Tomatoes

Today, I was faced with a Mommy Problem: What do you do when dinner time is near and all that’s left in your freezer are some Hungarian sausages?

How did I get to this state? Well, I blame it on the quarantine… and, okay, on me too.

I thought I stocked the ref with two week’s worth of meats for the fam’s ulam, but apparently, I was one day short. Here’s the thing: during the quarantine, my city imposed specific market days when residents of a certain area can go to the wet markets or grocery stores to restock on food items.

When is our area’s next market day? Tomorrow. When did we run out of beef, pork or chicken for our ulam? Today.

Yikes!

Fortunately, I espied a package of Hungarian sausages and some fusili pasta that I bought at the nearest Landers branch during my last grocery run. Plus, a friend of mine recently sent me a bottle of Creamy Sundried Tomato from The Saucier.

So I had an idea: why not make a Sausage Pasta using The Saucier’s Creamy Sundried Tomato?

In the culinary industry, a saucier, also known as the saute chef, prepares the sauces, stews and the hot hors d’oeuvres as well as sautes food to order.

As I discovered, if you have a bottle or two of The Saucier’s homemade and preservatives-free sauces and dressings, it’s like you have your very own saucier in your kitchen.

Sun-dried tomatoes, in case you’re wondering, are made by drying out ripe tomatoes in the sun after treating them with salt so that they lose most of their water content. This is a traditional way of preserving tomatoes in Europe, guaranteeing a steady supply that can be enjoyed and provide nutrition during the winter months. Sun-dried tomatoes also have a more intense sweet-tart flavor than fresh tomatoes, making their use popular across a variety of dishes throughout the world.

The Saucier’s Creamy Sun-dried Tomato is made of sun-dried tomatoes, cream, olive oil and spices, definitely no preservatives. Since it already has cream incorporated in the sauce, it saved me the effort of experimenting the ratio of cream to sauce that would have plagued me if what I had on-hand was just plain sun-dried tomato. Whew!

Wanna know how my bright idea turned out? Here’s the recipe I used:

Ingredients:

250 grams fusili pasta, cooked according to package instructions and drained well
5 links of Hungarian sausage, boiled for twenty minutes until cooked, then sliced thinly
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, finely minced
2 tbsp all-purpose flour
1 chicken bouillion cube, dissolved in 1 cup hot water (my substitute for 1 cup chicken broth)
1/2 cup The Saucier’s Creamy Sun-dried Tomato
1/4 cup grated Parmesan (apparently, I also ran out of this cheese, so I used the remaining half tablespoon of parmesan and substituted the rest with ordinary cheese)
1/4 tsp red pepper flakes
salt and pepper to taste

Procedure:

In a large saucepan or casserole over medium heat, melt the butter in the olive oil. Add the garlic, and cook for up to two minutes, stirring frequently until fragrant.

Whisk in the flour for one minute until it turns light brown, then gradually whisk in the chicken broth whisking constantly for up to two minutes until the flour is well incorporated into the broth.

Stir in the creamy sun-dried tomato, cheese and red pepper flakes. Season with salt and pepper.

Stir in pasta and sausage until these are well-coated with the sauce.

The resulting pasta dish is rich in taste and has a creamy texture.

Well, if the emptied-out casserole and the happy faces of my fam are any indication, I would say this makeshift dinner was a success, thanks in large part to the new and wonderful flavors introduced by The Saucier’s Creamy Sundried Tomato.

For more details or to get your hands on The Saucier’s sauces and dressings, as well as its tasty Mushroom Burger (more on this coming soon!), visit The Saucier on Facebook or call +63 2 76233600, +63 2 79015526 or +63 917 8870125.

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures: