Fusilli with Anchovy Caper Sauce
(Doña Elena)

Fusilli with Anchovy Caper Sauce

Fusilli with Anchovy Caper Sauce

THOUGHT thick, tomato-based sauces are only great for pasta?

They are delicious on rice, as well. And the best thing about it is that they are healthy and easy-to-prepare. Just follow a few simple steps and you’ve got a one-dish meal that’s sure to satisfy even the most discriminating palate.

Here’s one such recipe from Doña Elena, a line of premium Mediterranean food products that includes Black and Green Olives, Capers, Olive Oil, Flat Fillets in Anchovies, Spanish Sardines and Canned Tomatoes. These are exclusively distributed in the Philippines by Fly Ace Corporation and are available in all leading supermarkets nationwide.

This recipe of Fusilli with Anchovy Caper Sauce, courtesy of of Doña Elena will come in handy during these ‘ber’ months, when things get busier and preparing elaborate dishes get more difficult.

1 Tbsp. Doña Elena Pure Olive Oil
1/2 stick butter
1/2 pc. white onion, thinly sliced
1 clove garlic, thinly sliced
1/2 cup chopped parsley
1/2 tsp. dried tarragon
8 fillets Doña Elena Anchovies, mashed
2 Tbsps. Doña Elena Capers, drained
1 cup cherry tomatoes, halved
pepper to taste
1/2 tsp. salt
1/2 pc. lemon, juiced
1 pack Doña Elena Al Dente Fusilli pasta, cooked
pasta water (from boiling the pasta)
Doña Elena Extra Virgin Olive Oil for drizzling

1. Heat pan to medium low. Add a drizzle of Doña Elena Pure Olive Oil and butter.
2. When butter melts, add onion, garlic half of the chopped parsley, tarragon and mashed anchovies. Cover and cook until onion becomes soft.
3. Add capers, cherry tomatoes, pepper and salt. Continue cooking, uncovered.
4. When the sauce begins to thicken, squeeze a little lemon juice on it, and add a ladle of starchy pasta water (*the water where the pasta has been cooked) from the pot, and stir it in.
5. Stir in the cooked fusilli pasta. Drizzle with Doña Elena Extra Virgin Olive Oil. Sprinkle with the remaining parsley, then toss until well combined.

Posted in Pasta/Noodles, Recipes Tagged , , , , ,

Get That 4+1 Breakfast Advantage
at Eastwood Richmonde Hotel

Blissful breakfast buffet at Eastwood Richmonde Hotel

Blissful breakfast buffet at Eastwood Richmonde Hotel

ALWAYS in such a mad rush every morning that you have to skip breakfast, which happens to be the most important meal of the day? It’s probably because breakfast takes time to prepare, and you just does not have the luxury of time to do so.

At Eastwood Richmonde Hotel, you can have your favorite breakfast and get a treat, too, with the hotel’s ongoing 4+1 Breakfast Advantage. For every four members of the family, friends, officemates or business contacts who avail of Eastwood Richmonde’s breakfast buffet at the regular rate of Php680nett, one additional person gets to eat for free. So, a total of five persons can enjoy tasty breakfast favorites, including Western staples such as cereals, hotcakes, bacon and hash-browns; Filipino comfort foods like bistek, longganisa, tapa and tocino; eggs and omelettes cooked the way diners want them; healthy options such as salads and fresh fruits; wide selections of freshly baked breads and pastries; plus unlimited chilled juices and freshly brewed coffee.

Eastwood Richmonde Hotel’s 4+1 Breakfast Advantage is available from 6:00 to 10:00 a.m. daily until September 30, 2017. For reservations, call The Lounge at 570-7777.


(Eastwood Richmonde Hotel is located at 17 Orchard Road, Eastwood City, Bagumbayan, Quezon City.)

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Enjoy German Confections
at Marco Polo Ortigas’ Cafe Pronto

Apple Strudel and Sacher Cake are available at Marco Polo Ortigas Manila's Cafe Pronto this whole month of September

Apple Strudel and Sacher Cake are available at Marco Polo Ortigas Manila’s Cafe Pronto this whole month of September

APPLE Strudel, that lovely tart filled with apple laced with cinnamon and topped with crumble, is a German confection. Its real name is Apfelstrudel, which is very German. Not many people know it, but Sacher Torte (or Sacher Cake) is also a German creation that chocolate lovers enjoy all over the world today. It is, after all, a 185-year-old specialty cake that was created for royalty. The cake is coated with luscious chocolatey fondant that brings the right amount of sweetness and all the goodness of good quality chocolate—perfect with a cup of coffee or tea.

Both Apple Strudel and Sacher Cake, along with a selection of other German desserts, can be enjoyed at Marco Polo Ortigas Manila’s Café Pronto this entire month of September. Oozing with timeless goodness, these centuries-old desserts are also available to-go at the casual yet chic coffee shop through Grab N’ Go. Best to pre-order by calling (02) 7207777 to make sure the cake is available upon pick-up.

Café Pronto is located at the Ground Floor of Marco Polo Ortigas Manila and is open daily from 7:00 a.m. to 9:00 p.m. The hotel can be found at Meralco Ave. corner Sapphire St., Ortigas Center, Pasig City.

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Cipriano Sans Rival:
Made Just the Way It Should Be

Classic Cipriano Sans Rival has makunat meringue layers, buttercream icing made from real butter, and loads of cashew nut

Classic Cipriano Sans Rival has makunat meringue layers, buttercream icing made from real butter, and loads of cashew nuts

WHEN you have tasted the best, you simply cannot appreciate what’s second best. This is the situation that former food publication colleague Kris Alcantara-Mendoza has found herself in when it comes to appreciating that quintessential meringue-and-buttercream cake called Sans Rival.

Her paternal grandfather, Lolo Cipriano Alcantara, made delicious Cashew Sans Rival during his lifetime. Despite the fact that he was not a professional baker, he knew how to make really delicious stuff that brought joy to his grandchildren.

When Kris was small, he would make chocolate icing for her. Made with cocoa powder, sugar and butter, it was rich and thick, much like fudge, and he kept it in the refrigerator overnight so that the mixture thickened and the kids simply had to scoop the fudge out with a spoon and eat it.

DSCF8609DSCF8632Lolo Cipriano’s Cashew Sans Rival came to be when he and his wife Dolores got their hands on a Sans Rival recipe from an old magazine some 50 years ago and started experimenting on it, tweaking it here and there, until he got exactly what he wanted. Having perfected the recipe, he started selling it from the house, initially just to relatives and friends, and got good reviews for it. It was, after all, just the way Sans Rival should be—rich French buttercream made with real butter, spread over layers of makunat (chewy) meringue, with lots of chopped toasted cashew nuts. The cake was covered with the same buttercream icing, then decorated with the tines of a fork. Soon, it was not just relatives and friends buying from him but everyone who has tasted his Sans Rival and loved it started patronizing his products. Lolo Cipriano sold Orange Chiffon Cake and Chocolate Cake, but it was his Cashew Sans Rival that commanded the most attention and following.

More than selling the cake, however, Lolo Cipriano took great pride in serving his Cashew Sans Rival to his family, and that is what he did in every family gathering. And so, his grandchildren, including Kris, grew up eating his Sans Rival, and it became the standard by which all Sans Rival creations must measure up to. Sadly, in the course of time, Sans Rival recipes have changed, and so have people’s appreciation of the cake.

Since Lolo Cipriano’s Sans Rival has been a big part of the Alcantara family tradition, Kris and her generation missed it when their grandfather passed away in 2010, and store-bought Sans Rival could really fill in the void that it left on their palate. So what Kris and her husband Pocholo Mendoza decided to get hold of Kris’ grandfather’s 50-year-old recipe and tried to recreate the lovely confection. The recipe was handwritten, and it had to be decoded. It took Kris and Pocholo some six months to figure it out. Constant experimentation in the kitchen finally found a perfect ending—her Lolo Cipriano’s Sans Rival straight out of her childhood.

For the coming Christmas season, Cipriano Sans Rival is coming up with a new smaller size to go with its standard sized Cashew Sans Rival

For the coming Christmas season, Cipriano Sans Rival is coming up with a new smaller size to go with its standard sized Cashew Sans Rival

Now, Kris shares a piece of her childhood—and a part of her Lolo Cipriano—by making the Sans Rival available to everyone who wants to enjoy it. Each cake, packaged in a white box, is laboriously and lovingly made just the way her Lolo made it. Operational for a year now, Cipriano Sans Rival has attracted a steady clientele of satisfied customers. Everyone who has tried it loves it, and Kris has never been happier.

For further inquiries or orders, call or send a text message to 0917-5836833 or order through Cipriano SansRival’s FB and IG accounts @ciprianosansrival.

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Tuna Steak in Teriyaki Sauce
(Home Cooking Series)

Tuna Steak in Teriyaki Sauce

Tuna Steak in Teriyaki Sauce

ONE of the Asian sauces that I have come to really love on anything and everything is Teriyaki Sauce. I love Chicken Teriyaki and I love the tuna version of the dish. Sweet and salty, light but extremely flavorful, Teriyaki Sauce is so versatile that it goes well with lots of meat, fish and seafood. Mixed into rice, it is also magic.

So, recently, when the fish vendor on wheels who comes around the house almost every day brought me fresh, almost sashimi-grade tuna steak, I decided to make Tuna Steak in Teriyaki Sauce. Normally, you can have tuna simply seared on the outside but still pink on the inside. But this time, I wanted my teriyaki sauce to be slightly caramelized and coating the tuna steak completely.

5 pcs. tuna steak fillets, about 100 grams each
1 Tbsp. minced garlic
1-1/2 Tbsps. grated ginger
1/2 tsp. freshly crushed peppercorns
1/3 cup soy sauce
1/4 cup granulated sugar
2 Tbsps. Chinese rice wine
1/4 cup vegetable oil
1 Tbsp. cornstarch
2 Tbsps. water
4-5 cloves garlic, minced
1 Tbsp. vegetable oil

1. Fabricate the tuna steaks so that they are sliced evenly and trimmed nicely.
2. Combine minced garlic, grated ginger, crushed peppercorns, soy sauce, sugar, rice wine and vegetable oil. Mix well, then marinate tuna steaks in this mixture for at least 1 hour.
3. Remove tuna steaks from the sauce and pan-grill.
4. Pour marinade into a saucepan and cook. Dissolve cornstarch in water and use to thicken the sauce.
5. Pour sauce over tuna steaks and cook until lightly caramelized and coating the tuna steaks well.
6. Fry minced garlic in hot vegetable oil until golden crisp. Remove.
7. Sprinkle fried garlic over tuna steaks in teriyaki sauce just before serving.

Cutting the tuna into cubes gives the dish an interesting variation

Cutting the tuna into cubes gives the dish an interesting variation

*Variation: The tuna can be cut up into cubes before marinating and cooking for a different version of tuna teriyaki dish.

Posted in Fish/Seafood, Recipes Tagged , ,