COOK MAGAZINE - June 2016

In this issue

I am writing my Ed note from jolly old England and enjoying the cold weather while I type away. It’s been over 2 years since my last visit and I love every chilly second.

School’s just about to start back home and like we always do, our June issue features recipe ideas for kids’ packed lunches.

From rice toppings to sandwiches and wraps, we’ve got you covered. Chef Edith Singian shares her recipes for all-time favorite rice toppings, sans the preservatives and chemicals typically found in their ready-to-cook versions. For students on the go, being able to have a complete meal without the need for plates and cutlery – actually, without the need for both hands is a plus. His chicken inasal burrito combines Filipino flavors with TexMex practicality. For those who couldn’t be bothered to cook early in the morning, my recipes for sandwich spreads ensures that making baon would only take a minute or two without leaving any washing up behind.

Also in this issue, we take a look at the favorite recipes of some of our local hardcourt heroes. PBA stars leave the court and get into the kitchen for some cooking and laughs. For dessert, Chef Edward Mateo gives us his take on three Cs: coconut, chocolate and cheese. Chef Jojo Javier on the other hand, shares her recipe for strawberry pound cake, topped with all sorts of goodies.

The Cook team also revisits Nobu, one of the country’s premiere Japanese restaurants. Henry Tacio takes us to Davao and gives a glimpse on what is new down south. From England, I wrote about my favorite local eats and show you around Andover, Hampshire, my home away from home. For something a bit closer, Dolly Zulueta tours us around and shares the food finds she discovered in Westgate Alabang.

June means we are almost halfway through the year. But as school starts, it seems that the year is just beginning. After all the summer fun, it’s now time to get back to business, which for us foodies, means more cooking and eating! Enjoy!