Tomato Sauce Advertorial

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advertisingfeature
A Recipe by The Surfer Chef in
A Recipe by The Med Chef in
Four Easy Steps!
Four Easy Steps!
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P
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B
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Chee
Asian Seafood Jambalaya
Mommy Matter # 2
Mommy Matter # 1
“When I entertain my friends,
it’s important that I have an
easy dish that would make
them feel at home.”
—Janice Sy,
Party Planner Mom
“Apart from my business,
I have three boys and
a husband to manage.
I need a tasty recipe
that would satisfy their
appetites.” —Noelle Fuentes,
Businesswoman Mom
Chef Jay Garife
Chef
Solution # 1
“An easy to prepare yet filling meal is
my Asian Seafood Jambalaya. Perfect
for boys with big appetites, and a family
that loves the water!” —Chef Jay Garife,
“The Surfer Chef”
Jay enjoys a laid-back life running his
restaurant TacoSurf in the go-to Flores
Avenue along Piapi Beach, Dumaguete,
or completing his surf resort Siargao
Sands in Siargao. He plans to expand
more restaurants within Visayas and
Mindanao together with his partners-people behind Dumaguete’s decades-old
Lab-as and Hayahay restaurants. He
also co-conceptualized and opened
branches of I Love Sushi food chain in
the Vis-Min region, after being a personal
chef of a DepSec of the Department
of Agriculture. Jay spent many years
in Costa Rica as head chef of Kyoto
Japanese Restaurant (San Jose) and
Tsunami Sushi Restaurant (Jaco Beach)
where his surfing passion was borne. This
was also were he served famous patrons
such as Vanilla Ice, and notable surfers
Shea Lopez and Kelly Slater.
On Your Gro
cery
List:
Chef Hasset Go
4 Items +
1 pack Hunt’s
Tomato
Sauce with Ly
cofiber, 250g
1. 3 cups cook
ed rice
2. 400 grams
thawed,
pre-packed mix
ed seafoods
3. 2 cups coco
nut milk
4. 1 1/2 tablespo
on cajun season
hot and not ad
visable for child ing (a little
ren) or Asian
5-spice season
ing (advisable
for children)
Chef
Solution # 2
Cooking ti
me in
minutes.
Makes
4 serving4
s.
1
Step Cook
in
g Process
In a saute
pan big en
ough to
handle all
in
gredients,
seafood in
saute the
the pre-he
ated saute
(garlic, on
base
ions, toma
toes in oil)
.
Bring the
Hunt’s Tom
ato Sauce
and the co
conut milk
while add
to a boil,
ing salt an
d pepper
then add th
to taste;
e Cajun Se
asoning o
Asian 5-sp
r the
ice.
Incorporate
the cooke
d rice and
constantly
st
ir mixture
rice absorb
until the
s all the ba
se sauce.
Simply pla
te on a big
platter.
2
3
4
“Cheeseburger and Bell Pepper Pasta
is a no-sweat pasta to do that will
make anyone be reminded of lazy
Sundays at home.”
—Chef Hasset, “The Med Chef”
Hasset started with humble beginnings
but pursued his culinary education
under the mentorship of Heny Sison.
Since then, he has conquered the
scene by joining weekend markets
in Corinthian Hills, Salcedo Village,
Mercato Centrale, among others. He
has graced various shows such as
Unang Hirit, The Sweet Life, and more.
He has been sharing his skill through
teaching in cooking schools or gracing
cooking demos. He runs his shop
MedChef, and his products have gained
the attention of a varied clientele
such as Kris Aquino, Viki Belo, Gloria
Arroyo, Tessa Prieto, and other notable
personalities.
ery
roc
On Your G
List:
t’s
1 pack Hun
4 Items +
uce,
Tomato Sa
le
ty
S
y
o
in
P
250g
s penne pasta
1. 250 gram te)
en
(cooked, al d repared burger patties
p
s
m
ra
g
2. 200
ied)
fr
,
d
ke
o
o
-c
ar cheese
(pre
rated chedd d red bell
g
s
m
ra
g
5
12
an
3.
s sliced green
4. 100 gram
peppers
utes.
in
me in 4 m
Cooking ti vings.
ser
Makes 4
king
Step Coo
Process
green
pan, saute
te
u
all
sa
a
In
rs in a sm
ell peppe
and red b
r oil.
f butter o
amount o
er patties.
Add burg
1
2
3
t’s Pinoy
ck of Hun
Empty pa
and cook
to Sauce
a
m
o
T
le
Sty
te or two.
for a minu
sta.
se and pa
Add chee
4
advertisingfeature
A Recipe by The Sweet Chef in
A Recipe by The Multi-tasker Chef in
Four Easy Steps!
Four Easy Steps!
ce
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a
S
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t
s
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P
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F
h
Spanis
Nacho Fiesta Plate
Mommy Matter # 4
“I am pregnant. I need an
easy, tasty fix in the kitchen
for my family. No complicated
procedures, please!” —
Mayone Bakunawa-Balbarin,
Make Up Artist Mom
Mommy Matter # 3
“I’m a young mom and I’m no
good cook. But I want a dish
that could impress my family
on a weekend gathering.”
—Christine Rodriguez,
Sales Officer Mom
Chef Camille
Morato Ocampo
Chef
Solution # 3
“My Nacho Fiesta Plate is a no-fail
favorite during big gatherings. It has
familiar ingredients in it, but it’s saucy
topping makes a big difference.”—Chef
Camille, “The Sweet Chef”
Camille co-owns Mary & Martha
Lifestyle which caters food and does
event styling for intimate gatherings.
They also make customized gift baskets
which can be ordered online through
their Facebook page. Camille is most
proud of her Creme Brûlée Cake which
she currently supplies to the Manila
Polo Club. Her cake has also been listed
in Yummy’s Best Desserts 2012. But
beyond baking, Camille’s love for food
is innate as she belongs to a family
who has an affair with culture and food
which led her to enroll in Heny Sison’s
Culinary School after taking Psychology
and Interdisciplinary Art Studies at UP
Diliman. She took her passion to the
next level by enrolling in Asian Institute
of Management’s Managing the Arts
program where she firmed up her plans
to do a food business.
Ryan Madamba
On Your Gro
cery
List:
Chef
Solution # 4
4 Items + 1
pack Pinoy
Par ty Style
Spaghetti
Sauce, 250g
1.
2.
3.
4.
Cooking ti
me in
minutes.
Makes
4 serving4
s.
1 pack nachos
1/2 kilo groun
d
1 can button m beef
ushrooms, slic
1 bar cheese,
ed
grated
1
Step Cook
in
g Process
In a sauté
pan, cook
ground be
until brow
ef
n
. Season w
pepper. A
ith salt &
dd sliced m
ushrooms.
Arrange n
ach
Spoon coo os on a large plate.
ked groun
mushroom
d beef and
s over the
nachos.
In a sauce
pan
Party Style , heat Hunt’s Pinoy
Spaghetti
Stir in half
Sauce.
of grated
cheese into
sauce. Coo
the
k until che
ese is melt
ed. Drizzle sa
uce on top
of nachos
and groun
d beef. To
rest of the
p with the
grated che
ese. Enjoy
!
2
3
4
“My Spanish-Filipino Fusion Marinara
Pasta Sauce sounds premium, but it
is actually easy as all ingredients are
usually available in your pantry. Easy
to prepare dish that is rich in protein.
Perfect for the pregnant mommy and
her family.” —Chef Ryan Madamba, “The
Multi-tasker Chef”
Ryan, an ultimate multi-tasker, takes a
day job in a Fortune 100 company and
manages his atelier on weekends. His love
for food was nurtured at a young age, as
he enjoyed weekly family gatherings in
Ilocos. He graduated top of his class at
Chef Gene Gonzalez’ Center for Asian
Culinary Studies and has recently put
up Cocina Madamba—a specialty food
business that introduces lifestyle dining
experience using choice local products—
advancing local livelihood goods worth
global attention. While he is growing his
food business, his design clients continue
to grow—and more are looking forward
to be his first Cocina customers as they
trust his impeccable taste. No wonder he
and his works have been featured in Real
Living, Bridalbook.ph., among others.
rocery
On Your G
List:
t’s
1 Pack Hun
4 Items +
hetti
eese Spag
h
C
n
a
s
e
m
Par
g
Sauce, 250
d
s, drained an
ed tomatoe
il
o
b
o
il
k
2
1. 1/
in on
diced with sk sized eggplants
m
iu
2. 2 med
iza
ium strips
cut into med -cooked Ilocos Longgan
re
p
o
il
k
4
3. 1/
m onion
4. 1/2 mediu
me in 4
Cooking ti vings.
ser
Makes 4
minutes.
g Process
kin
Step Coo
ook
olive oil, c
pan with
d
te
th
a
e
o
h
b
l
a
ti
On
e un
one by on
e.
eggplants
n set asid
e
th
n
w
ro
b
t
h
g
li
sides are
te onion
e pan, sau
m
sa
e
ganiza.
th
On
ocos Long
Il
d
e
ic
sl
then add
ese
esan Che
nt’s Parm
d
e
ic
d
e
Add in Hu
th
ce and
u
a
S
i
tt
cup
e
2
h
Spag
n add 1/
s. Stir the
e
ils,
to
o
a
b
m
it
to
er. As
boiled
let it simm
ng
d
lo
n
a
a
r
e
st
te
a
of w
per to ta
p
e
p
d
n
e
a
ri
h as d d
add in salt
herbs suc
d
re
si
e
d
y
with an
aves.
semary le
basil or ro
ir pasta
angel’s ha
d
e
k
o
o
c
Toss in
plant and
oked egg
o
c
e
th
h
wit
aves for
ed basil le
p
p
o
h
c
h
top wit
on.
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