FEATURED RECIPES

3

Bonnet Piemontese

Batchoy na Gulay

Batchoy na Gulay

Chef’s note: You can use opt to use rice noodles as substitute for batchoy noodles.

Maruyang Abokado at Chili-Gata Dip

Maruyang Abokado at Chili-Gata Dip

Chef’s note: As much as possible, avoid dredging or straining on paper towels as it will turn the crisp batter soft.

Crispy Tadyang Donburi

Crispy Tadyang Donburi

Paksiw Na Pata

Paksiw na Pata

Chef ’s note: To reduce a liquid means to make it half of its liquid quantity through evaporation. This is usually done through boiling.

This month, we’re bringing you a fresh new issue… in more ways than one.

With more recipes, more content, and a fresh new layout, unleash your inner foodie with every turn of the page. We’ve got all your Pinoy faves lined up, ranging from merienda staples (p. 6) to tasty alimango recipes (p. 32). Take a cue from Chef Myke Sarthou (p. 48) and Pista Food Hall (p. 56) when it comes to appreciating local cuisine, or take an inside scoop into the art of making Nitrogen Ice Cream (p. 62), care of Cool Juans. If that’s not enough, read up on why we think adobo’s amazing (p. 52) and why Filipino food’s gaining traction abroad (p. 54). Top it off with a fun Binondo food trip itinerary next time you’re in the area (p. 68).

What are you waiting for? Grab a copy of Breakfast Magazine now!