RECIPES FROM HOME AND FOOD AROUND MY HOMETOWN

PHOTOGRAPHY AND TEXT BY:

ABIGAIL D. ALBINO

TABLE OF CONTENTS

RECIPES FROM HOMEEveryday Meals Chicken Curry 4 Kinilaw 5 Pansit 6 Ginisang Manok 7

Pasta Meals Chunky Tomato and Basil Pasta 8 Pesto Pasta with Bacon 9 Moms Famous Homemade Lasagna 10 Merienda Banana Cake 11 Graham Nuggets 12 Mango Ice Cream 13 Sikwate 14

INTRODUCTION

FOOD AROUND MY HOMETOWNRestaurants La Toscana 16 Lachis 17 Tiny Kitchen 18

Coffee Shops Blugre 19 Caffe Firenzo 20 Green Coffee 21 Bastis Brew 22

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IN A NUTSHELL 23

INTRODUCTIONFood gives us sustenance, but food has also evolved all throughout history. It does not only give us nutrition. Preparing it is a labor of love and sharing it can be a means of joy.

I started my food journey at home and continued it all around my hometown. My goal was to explore the art and significance of food as it shapes our daily lives. First up, I documented the recipes that have been cooked by our family for generations, and the new recipes that have been invented by the new generation. Next, I went around downtown Davao to review the best restaurants and coffee shops. There were times that I ate alone, but practiced mindful eating as I drafted short essays about the food. However, my best experiences came from those times I shared food with family and friends.

I feel grateful for the opportunity to take on this project as a final requirement in our MMS 173 Photography in Multimedia subject at UPOU. It gave me time to practice my skills in food photography, which is important in my hobby as a food blogger. I also had enlightening experiences with food, as I practiced mindful eating. Food became my muse in this project, and savoring every bite became a special ritual.

I hope you enjoy turning each page of this coffee table book, as it is my labor of love.

Abigail D. Albino

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REC

IPES

FRO

M H

OM

E

CHICKEN CURRY

Chicken Curry is one of my familys favorite meals. The chicken curry prepared by my mom is truly special because it tastes better than the ones you eat at restaurants or karinderias. I love its subtle spicy taste and the burst of flavors in my mouth. A pot full of chicken curry in the house wont last an hour.

Ingredients:1 whole chicken (sliced)1 onion (sliced)4 cloves garlic (minced)1 piece bell pepper2 pieces potatoes1 piece Carrot

Instructions:1. Saute garlic, onion, and bell pepper.2. Add chicken until half cooked.3. Add potatoes and carrot.4. Add salt to taste You can add chicken cube to make it more flavorful. Add a little water if mixture is a bit dry.5. Simmer until chicken and vegetables are cooked.6. Add curry powder and black pepper.7. Add all-purpose cream.8. Serve hot.

1 1/2 tablespoons Curry Powder1/2 tablespoon Black Pepper Powder1 pack All-Purpose Cream (instead of coconut milk)Salt to taste1 chicken cube

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KINILAW

My father prepared this Kinilaw on a Sunday before he left for work again as an OFW. So this Sunday lunch was very significant since it is one of those rare opportunities that our family is complete. Even after the Kinilaw has long been consumed, we still stayed longer at the table, talking about random things and my father giving us good advice before he leaves.

Instructions:1. Wash Malasugue fish with vinegar. Set aside.2. Mix ginger, onion, calamansi juice, and salt.3. Add mixture to the fish and add grilled pork chop.4. You can add siling labuyo to make it more spicy.

Ingredients:1/2 kilo Malasugue fish (cubed)3 slices grilled pork chop1 big onion (sliced)1 small ginger (minced)1 piece cucumber (sliced)6 pieces calamansi 1/4 cup vinegar

siling labuyo (optional)salt to taste

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PANSIT

This pansit was prepared by my aunt. My aunt is becoming a daily figure at home as she uses our sewing machine in her sideline as a seamstress. So she also takes time to cook a variety of meals for us at home. We dont add shrimps to our pansit because most of us in the family are allergic to it. Different restaurants and groups of people have their own style of making pansit, but my family uses oyster sauce to make it more flavorful.

Ingredients:1/4 kilo pork or chicken1/4 kilo pansit Miki1 onion (sliced)4 cloves garlic (minced)1 bell pepper1/2 cup sliced cabbage 1 carrot (julienned)

1 teaspoon black pepper powdercalamansi1 tablespoon oyster saucesalt to taste1/2 cup Water

Instructions:1. Saute garlic, onion, and bell pepper.2. Add meat, oyster sauce, salt, and black pepper.3. Add water. Bring to boil.4. Add the vegetables and the pansit noodles.5. Serve hot with squeezed calamansi.

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GINISANG MANOK

Just like Chicken Curry, Ginisang Manok is frequently cooked by our mom because she knows that it will be consumed immediately by her kids. The potatoes and carrots in her asado are just in the right kind of softness for mixing with rice. The chicken is also delicious to the bones.

Ingredients:1 whole chicken (sliced)1 onion (sliced)4 cloves garlic (minced)1 piece bell pepper2 pieces potatoes1 piece carrot

Instructions:1. Saute garlic, onion, and bell pepper.2. Add chicken until half cooked.3. Add potatoes and carrot.4. Add salt to taste You can add chicken cube to make it more flavorful. Add a little water if mixture is a bit dry.5. Simmer until chicken and vegetables are cooked.6. Add oyster sauce and black pepper.7. Serve hot.

1tablespoon oyster saucesalt to taste1 chicken cube or chicken powder

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CHUNKY TOMATO AND BASIL PASTA

Ingredients (Good for one serving):100 sticks of pasta (approx. 100g)225g Clara Ole Chunky Tomato and Basil Saunce 2 pcs hotdogs100g corned Tuna100g mushrooms2 tablespoons black olives 1 tomato cheesehalf pieces of garlic and onion3 tablespoons vegetable oil

Instructions:1. See package instructions of your preferred pasta for water to pasta ratio.2. Place pasta sticks in hot boiling water for 8-10 minutes, or refer to boiling time on the package of your pasta. Stir every three minutes3. After cooking the pasta, pour it on a colander and rinse it with water.4. Slice hotdogs, mushrooms, black olives, tomato, garlic, and onions.5. Heat up vegetable oil on frying pan, and then add minced garlic and onions. Fry for 1-2 minutes.6. Add corned tuna to frying pan and cook thoroughly.7. Add hotdogs to frying pan and cook thoroughly.8. Add mushrooms, black olives, and tomato to frying pan.9. Add Clara Ole Chunky Tomato and Basil Sauce and cook until pasta sauce simmers.10. You can add crushed pepper and seasoning according to taste11. Add sauce to pasta and enjoy!

This kind of spaghetti was taught to me by my sister. We like all kinds of Clara Ole sauces, and the chunky tomato and basil sauce is our favorite. Cooking spaghetti is a therapeutic activity for me, from preparing the ingredients to cooking them. Eating the final product is pure joy.

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PESTO PASTA WITH BACON

Ingredients (Good for one serving):100 sticks of linguini pasta (approx. 100g)5 tablespoons Filippo Berio Pesto Sauce100g mushrooms2 tablespoons black olives 3 -4 strips of bacon3 tablespoons vegetable oil

Instructions:1. See package instructions of your preferred linguini pasta for water to pasta ratio.2. Place linguini pasta sticks in hot boiling water for 8-10 minutes, or refer to boiling time on the package of your pasta. Stir every three minutes.3. After cooking the pasta, pour it on a colander and rinse it with water.4. Slice bacon, mushrooms, and black olives.5. Heat up vegetable oil on frying pan, and then add bacon. Cook thoroughly.6. Add mushrooms and olives.7. Add 5 tablespoons of Filippo Berio Pesto Sauce and cook until it simmers.8. Add pesto sauce to linguini pasta and enjoy!

This kind of pesto recipe was formulated by my sister and I when we went craving for some pasta in the middle of the night. My sister had some Pampangas Best Bacon on the fridge, so she sliced some strips and added it on the recipe. The final product had a balance of saltiness from the bacon and sourness from the pesto and olives. Our only concern was we wished we made more because it was pure delight.

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MOMS FAMOUS HOMEMADE LASAGNA

Special events like birthdays, Christmas eve, and New Year are not complete without moms lasagna. My friends even told me that my mom should make a business out of her lasagna recipe. Everytime mom cooks this dish, we devour it like theres no tomorrow.

I will always remember what my mom told me about cooking: always cook with love and with the thought of your loved one in mind because it will make the food extra special.

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1. In a large pot full of water, put 1 tablespoon salt for every 2 quarts of water, and bring to a boil.2. Add lasagna noodles and cook according to package instructions. Stir every three minutes until al dente.3. Drain lasagna noodles in colander and rinse with water. Dry them on sheets of tissue.4. Add a teaspoon of olive oil in a pan on medium heat. Add the garlic and onion and fry for a few minutes.5. Add ground beef until cooked.6. Add bell pepper and continue cooking for five minutes while stirring frequently.7. Add the tomato sauce, tomato paste, parsley, Italian seasoning, and salt to taste. Cook until it simmers.8. Add one cup of sauce on the bottom of a casserole and apply one layer of noodles on top.9. Add another layer of sauce on top of the noodles and sprinkle grated cheese on top.10. Do this until all three layers are done.11. Bake at 3750F for 45 minutes. 12. Cool before serving.

Ingredients: kilo ground beef1/2 medium onion (sliced)1/2 large bell pepper (sliced)2 cloves garlic (minced)800g tomato sauce85g tomato paste1/4 cup chopped fresh parsley 1 tablespoon Italian seasoningSalt to taste

227g lasagna noodles (9 pieces)CheeseVegetable oil

BANANA CAKE

My father works in a cargo ship that delivers bananas from Mindanao to other countries like Japan and New Zealand. So whenever there are extra bananas from the ship, he brings it home for us. Some bananas get eaten immediately, but some are turned into banana cake by my mom. We always look forward to merienda whenever she bakes banana cake. We also give some to our relatives and neighbors to share the blessing.

Ingredients:1 1/2 cups all-purpose flour (sifted)1 teasponn baking powder1 teaspoon baking soda1/2 teaspoon Salt2 large eggs1 cup brown sugar1 cup mashed Lakatan bananas1/2 cup oil

Instructions:1. Preheat oven to 3600 F. Grease baking pans.2. Combine the first four ingredients in a bowl.3. In another bowl, beat eggs until fluffy.4.Add brown sugar and oil. Mix well until sugar is dissolved.5. Add mashed bananas to sugar mixture. 6. Add flour mixture to banana and sugar mixture. 7. Bake for 30-40 minutes, or until the cake is brown.

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GRAHAM NUGGETS

This Graham Nugget recipe evolved from the munchkin recipe that my younger brother invented. You dont have to cook it and all you need to do is store it in the fridge before serving. A batch of graham nuggets also dont last a day at home because people just keep coming back for more. It goes to show that even the simplest ingredients and easiest recipes can come up with something so delightful.

Ingredients:1 pack Graham crackers1 pack small marshmallowa1 can condensed milk1/4 cup salted peanuts

Instructions:1. In a food processor, crush graham crackers for 1 minute. You can also pound the graham crackers by hand inside a plastic bag.2. Add all of the ingredients in a bowl and mix thoroughly.3. Place the mixture in a baking tin or pan.4. Flatten the mixture.5. Chill.6. Before serving, slice into cubes.

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MANGO ICE CREAM

My friends have also told me that my mom should make a business out of her mango ice cream. It has the creaminess of yogurt but tastes better than the mango ice cream you can buy at stores. This is the perfect dessert whenever mangoes are in season or during the hot days of summer.

Ingredients:1 kilo ripe mangoes (cubed)1 can condensed milk1 can evaporated milk1 pack all-purpose cream

Instructions:1. Put all the ingredients in a used ice cream container. Dont mix, Put in the freezer overnight.2. Run the mixture into the food processor until creamy.3. Put back into the freezer.4. Serve after a few hours.

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SIKWATE

Ingredients (Good for one serving):4 pieces tableya (cocoa tablets)2 cups water1/2 cup brown sugar or to tasteOptional: 1/2 cup evaporated milk

Instructions:1. Boil 2 cups of water in pot.2. Put four pieces of tableya in boiling water and stir until the tableya melts.3. You can add evaporated milk if you want a creamier sikwate.4. Add brown sugar according to taste.5. Enjoy your sikwate or hot chocolate drink!

Sikwate is a Visayan term for hot chocolate drink. It is served during breakfast or merienda in Bisaya-speaking regions. It is usually coupled with puto, puto maya, or suman na malagkit. I recently realized that we drink sikwate whenever it is cold or rainy outside. I also love the feeling of calm whenever I drink sikwate after a session of crying over something.

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FOODAROUND

MY HOMETOWN

LA TOSCANA. LACHIS. TINY KITCHEN. BLUGRE. CAFFE FIRENZO. GREEN COFFEE. BASTIS BREW

PIZZ

A.PA

STA.

VIN

O

LA TOSCANADakudao Bldg., Quirino Ave., Davao City 8000(082) 305-6556

PIZZA MARGHERITA TORTELLI VERNIATTI CON POMODORO

La Toscana is this quaint little restaurant that seats just a few people inside. The chef is an Italianexpat that serves food from his roots. The interiors of the restaurant are warm, welcoming, and romantic - perfect for dinner dates and exclusive functions. I first ordered their Pizza Margherita and was moved to eat it slowly while savoring every bite. Theres just something with the mixture of mozarella cheese and tomato sauce that makes you stop and think every now and then. It made me wonder more of what Italy can offer. Next up, I ordered their Tortelli Verniatti Con Pomodoro. Each tortelli has a mix of cheese, herbs, and spices inside. On top of that is this rich tomato sauce. Eating it made me want to create art or poetry. Yes, food can do that to you.

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Door 1-H Values School Building, Ruby Street, Marfori Heights Subdivision Davao City 8000(082) 224 5552

LACHISCHICKEN MOZARELLA UNFORGETTABLE SPARE RIBSNEW YORK CHEESECAKE

CHOCOLATE REGAL CAKE CHOCO MUD PIE

Lachis will always be one of Davaos most favorite restaurants. Its a Mom n Pop shop located in a secluded area in the city. During weekends or special occassions, people line up outside just to wait for their turn to dine in this restaurant.

One of their bestsellers is the Unforgettable Spare Ribs, which I usually order whenever I come here.Their Chicken Mozarella is also overloaded with goodness. They also have a wide variety of desserts that easily solds out because other coffee shops also ask them for a supply.

F. Torres St, Davao City 8000(082) 305 9232

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TINY K

ITCHE

NTiny Kitchen is one of those restaurants wherein you wont mind the hefty price - because every bite of their offerings are so worth it you would want more. One of their bestsellers is the Paella Valencia, which is overloaded with seafood, chicken, chorizo bilbao, and yellow rice. Even the bits of rice that were stuck to the paellera are so delicious because they got the most sauce. My friends and I were full and content after devouring the dish. I did not have regrets eating it even if my allergies to seafood made me itch afterwards.

For the desserts, the Tarta de Chocolate is so rich that it will make a chocoholic happy. We also ordered two slices of Caramel Cheesecake because we cant get enough of it. The cream cheese is so heavenly and the bottom part melts in your mouth. Eating the desserts made our evening dinner complete.

If there was one restaurant I will always be willing to binge on, it would be Tiny Kitchen.

PAELLA VALENCIA

TARTA DE CHOCOLATECARAMEL CHEESECAKE

DURIAN CHEESECAKE

DURIAN ARCTIC BLAST

BLUGR

E COF

FEE

Matina Town Square, Mc Arthur Highway, Davao City 8000(082) 297 7431http://www.blugre.com/

If you are in Davao, dont miss the Durian coffee and desserts at Blugre. They have created a whole new level of Durian concoctions that will amaze your senses. They have Durian Coffeeccino, Durian Bars, and other selections. This time, I tried their Durian Arctic Blast and Durian Cheesecake. Both are overloaded with yumminess. The durian beverage itself is like dessert in liquid form. Coupled with the cheesecake, I got an overloaded dose of Durian goodness which I savored for an hour.

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PEPPERMINT CAPPUCCINO CHOCOLATE TRUFFLE CAKE

CAFFE FIRENZO E. Quirino Avenue, Davao City, 8000Caffe Firenzo is one of the youngest homegrown brands in Davao. They use Lavazza, an Italian blend of coffee, which is one of the best-tasting coffee out there. Their extensive menu includes hot coffees, espresso blends, smoothies, herbal teas, cakes, pastas, and meals. The cafe interiors will also make you want to make it your second office.

I bought their Chocoloate Truffle Cake, which has a luxurious bittersweet taste to it. I also tried their Peppermint Cappuccino, which is simply heartwarming.

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DARK MOCHA WITH FINE SALT AND CHEESE

CHOCO LAVA CAKE

GREEN

COFFE

E

Prime Square F. Torres St.,Davao City 8000

Green Coffee is one of those rare establishments in Davao that is open for 24 hours, thats why it is a go-to cafe for students and professionals. They also have an airconditioned outdoor area. One of my favorites in this coffee shop is the Dark Mocha with Fine Salt and Cheese, which makes you experience a variety of flavors in every sip. The Choco Lava Cake is also to die for. I also recommend their Freeziccinos that can melt your worries away.

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Pelayo St. (Former Legaspi St.)Davao City 8000

CARROT CAKE

MOCHACCINO FLOAT

BASTI

S BRE

W

Bastis Brew is one of the pioneering coffee shops in Davao. This is where serious businessmen and professionals come together to talk about great ideas. In their Pelayo St. branch there is a radio station next door (105.9 Power F.M.), so you get to enjoy some tunes while sipping coffee. Looking at their menu is a mouthwatering experience, and you wouldnt be disappointed when they serve you their paninis, pasta, pastries, hot coffee, or cool blends.

I took the opportunity to review their Mochaccino Float and Carrot Cake for this coffee table book. The Mochaccino Float soothes body and soul after a long hot day of walking outside. The Carrot Cake has chewy carrot bits that made me want more.

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IN A NUTSHELL

I had a wonderful time doing this project. From sharing food with my loved ones to hopping from one food establishment to the next, these weeks were filled with joy albeit a bleeding wallet. I am grateful for the opportunity to create this coffee table book as a final project in MMS 173 because it has practiced my skills in photography, photo editing, book editing, plus money and time management.

I would like to thank God for always providing me with the resources to accomplish this project. For my dad and mom, Victor and Felicidad Albino, for cooking and providing the input for the recipes. For my sister, Vikki Fe Albino, for helping me in cooking the pasta recipes. I also thank my brother, Angelo Albino, for inspiring the Graham Nuggets recipe. I would also like to take this opportunity to thank the food establishments - La Toscana, Lachis, Tiny Kitchen, Blugre, Caffe Firenzo, Green Coffee and Bastis Brew for allowing me to photograph their creations.

Last but not the least, to Sir Al Francis Librero for teaching us great stuff in photography this term and for allowing us to unleash our creativity in this final project. Kudos!