{"id":279255,"date":"2020-12-20T06:25:04","date_gmt":"2020-12-20T11:25:04","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=279255"},"modified":"2020-12-20T06:58:12","modified_gmt":"2020-12-20T11:58:12","slug":"manilas-wonder-women","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2020\/12\/20\/manilas-wonder-women\/","title":{"rendered":"Manila\u2019s Wonder Women"},"content":{"rendered":"

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Photo courtesy of the writer<\/em><\/p>\n

This Yuletide season, let us highlight six Filipina women who continue to sashay in the world of business \u2014 creating innovative companies from the scratch. We celebrate the economic, social, political, and cultural achievements of these Filipina Wonder Women. From entrepreneurs to CEOS, to Philippines\u2019 renowned thought leaders, these women are most admired and respected in their fields. <\/p>\n

These Wonder Women are not only businesswomen, but they are also mothers and wives. Some are single parents balancing both parental roles. These women are experts when it comes to juggling life on a daily basis. From raising children to being a supportive partner to running an empire and being dedicated philanthropists, these women stay true to themselves and their visions. <\/p>\n

These Wonder Women know that while charity may begin at home, it doesn\u2019t necessarily end there. These Wonder Women are not satisfied with only giving financial aid to the less fortunate, they are driven to commit themselves to action. Rolling up their sleeves, they get down to work to help others. <\/p>\n

These trailblazing Wonder Women share the same traits: they do the best they can in every task, no matter how unimportant it may seem at the time. They are the champions that keep\u00a0 playing until they get it right. Moreover, they all give back to their communities. These Wonder Women champion and support women in addressing challenges for the commonly overlooked members of the society. These Wonder Women are paving the way for more women in business.<\/p>\n

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This Christmas, we\u2019re in for a real delicious treat: they might live hectic lifestyles, but these Wonder Women took time to share their favourite Christmas dishes and how to prepare them. I guess that’s why they\u2019re Wonder Women \u2014 they can do everything and still have time to share their knowledge to others. They were also gracious to share some tips on how to decorate your dining table this Christmas. Our Noche Buena this year may be smaller and more intimate due to COVID, but we can still make the most out of it! Let\u2019s learn to cook and decorate from Manila\u2019s Wonder Women in alphabetical order:<\/p>\n

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Photo courtesy of Ms. Bettina Lopez Osme\u00f1a<\/em><\/p>\n

Bettina Lopez Osme\u00f1a. <\/b>Bettina is the daughter of former Congressman Alberto Lopez of Iloilo and Chona Mejia Lopez. She is married to former Senator Serge Osme\u00f1a and they have four children. She is much more than a daughter, a wife, and a mother. Bettina is a phenomenally successful businesswoman in her own right. She was born in New York. She went to an exclusive school for girls in England and was a seasoned jet setter in her teens (something that I could totally relate to). At 15, she learned to cook Cordon Bleu and classical French cooking under the famous cooks (and sisters), Sylvia and Lorrie Reynoso.\u00a0 She has been attending cooking classes over the last 44 years! <\/p>\n

While in university, Bettina put up her own catering company which had a successful run. She had to close it down because she left for abroad. She met and fell in love with Senator Serge Osme\u00f1a in San Francisco. As a Senator\u2019s wife, she cemented her reputation as Manila\u2019s hostess nonpareil. Getting a dinner invitation to the Osme\u00f1a\u2019s residence is like winning a lottery \u2014 a dinner experience like no other \u2014 the most delicious epicure food, elegant setting, and intelligent conversations. <\/p>\n

Today, Bettina is behind the ground-breaking Gourmet Corner at San Antonio Plaza, Forbes Park, Makati City (mobile number 0998-5696849, visit www.gourmetcorner.ph<\/a><\/u>). It\u2019s a one-stop gourmet convenience shop for all the best products sourced from small entrepreneurs around Metro Manila and the provinces. Gourmet Corner offers ready-to-heat food like pasta sauces, well-sourced deli items from the provinces like Vigan longganisa, several kinds of tapa, and Moroccan, Spanish, French, and Italian dishes.<\/p>\n

Bettina was mentored by her good friend and successful chef, author, restaurateur, and entrepreneur Beth Romualdez. Bettina is paying it forward through her advocacy: helping and supporting micro-entrepreneurs, co-entrepreneurs, like housewives who make cookies or who have specialties. These women always had to depend on bazaars before to sell their products. Now, they have a place like Gourmet Corner where people can get these micro-entrepreneurs\u2019 products seven days a week. Gourmet Corner is a company that keeps giving. Call it good karma and perhaps because of Bettina\u2019s generosity and kindness to others, Gourmet Corner continues to flourish even during pandemic \u2014 it\u2019s even busier now than ever before! What I admire most about Bettina is her grace and kindness. She\u2019s super grounded. She\u2019s definitely the First Lady Philippines should have had! But then again, with her traits and experience, I could easily see her much more than a First Lady. <\/p>\n

Bettina is sharing her two Christmas dishes that were enjoyed and feasted on by Manila\u2019s elite.\u00a0<\/p>\n

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Photo courtesy of Ms. Bettina Lopez Osme\u00f1a<\/em><\/p>\n

Gourmet Corner\u2019s famous mouth-watering Roast Turkey. <\/b>You may order the special Turkey from Gourmet Corner. (mobile number 0998-5696849, visit www.gourmetcorner.ph<\/a><\/u>).<\/p>\n

And since we’re all gung-ho over K-dramas this year, Bettina is also sharing the recipe for her Japchae, a Korean glass noodle.\u00a0<\/b><\/b><\/p>\n

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Photo courtesy of Ms. Bettina Lopez Osme\u00f1a<\/em><\/p>\n

Japchae<\/b><\/p>\n

1 pack of potato starch noodles<\/p>\n

400 g Angus beef sukiyaki<\/p>\n

1 onion, sliced lengthwise<\/p>\n

1 sweet red pepper, julienned<\/p>\n

1 pack spinach (preferably Basic Necessity)<\/p>\n

1 egg<\/p>\n

6 pc shiitake mushrooms<\/p>\n

1 carrot<\/p>\n

\u00bc c cooking oil<\/p>\n

Salt and pepper<\/p>\n

Japchae sauce:<\/p>\n

6 Tbsp soy sauce<\/p>\n

3 Tbsp sugar<\/p>\n

2 Tbsp sesame oil<\/p>\n

1 Tbsp toasted sesame seeds<\/p>\n

Mix everything in a big bowl.<\/p>\n

Heat oil. Add onions till golden. Remove from oil when you achieve the right colour.<\/p>\n

Stir-fry carrots then remove when slightly brown. Stir-fry sweet red pepper. Remove when slightly brown. Stir-fry mushrooms. Remove when slightly brown.<\/p>\n

Stir-fry beef.<\/p>\n

Blanch spinach in boiling water. Remove almost immediately. Squeeze out excess water.<\/p>\n

Scramble eggs and spread thinly on a non-stick pan. When done, let cool, then cut in strips.<\/p>\n

Boil noodle for around five minutes. Keep testing for firmness.<\/p>\n

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Mix the noodles with the sauce and the beef with your hands. Arrange the vegetables or mix it all together. Garnish with thin eggs and scallion.<\/p>\n

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Photo courtesy of Ms. Bettina Lopez Osme\u00f1a<\/em><\/p>\n

For Christmas decorations, Bettina goes for fresh flower arrangements. She recycles her Christmas decor yearly. She loves to go to flea markets and places where she can find interesting festive decor items. Bettina goes for fine bone Lenox china plates that she bought in Los Angeles when she lived there in the \u201980s. Her dainty candle holders are from Crate and Barrel while her elegant wine glasses are from Rustan\u2019s. Signature monogrammed napkins with the letter O embroidered on them are placed on top of the plates.<\/p>\n

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Photo courtesy of Ms. Cory Quirino<\/em><\/p>\n

Cory Quirino. <\/b>Cory is a famous television host, author, wellness guru, and beauty pageant titleholder. She is also a human rights activist, a hotelier (which I could totally relate with!), a columnist (again, I could totally relate with), a blogger, and an entrepreneur. She is also currently the President and National Director for Mutya ng Pilipinas. She was a former licensee and national director of Miss World Philippines and Mister World Philippines. She survived what could have been a sure death in the hands of her abductors during a horrible kidnapping in 1995. Her life story was turned into a blockbuster movie. <\/p>\n

Cory Quirino was born in Malaca\u00f1ang Palace. Her grandfather was Philippines\u2019 sixth President, Elpidio Quirino. She graduated from Philippine Women’s University in Quezon City, with a degree of Bachelor of Science in Hotel and Restaurant Management. Constantly challenging herself and a woman who was always in a hurry, Cory proved to her father that while she is not afraid to fail, she will always bounce back after a fall. Even if there were setbacks in her life, Cory rose above it all. <\/p>\n

Cory Quirino\u2019s business is her own brand \u2014 Cory Quirino. And she\u2019s hugely successful with it. Today, she fills her time with her tri-media obligations on TV, print, and radio; personal and national advocacies in the promotion of health and wellness, fitness, writing books, anti-crime crusading, civic duties through the President Elpidio Quirino Foundation and the Rotary international District 3830. Under her leadership and with the help of Megan Young, together, they gave the Philippines its\u2019 first Miss World crown in 2013. <\/p>\n

She is currently an overall chair and a member of the board of trustees of “Alay sa PGH” fund-drive of the Philippine General Hospital Medical Foundation. In 2013, she was also inducted and elected as one of the new council members of the Rizal Chapter of the Philippine Red Cross \u2014 Muntinlupa Branch. She has dedicated and given her full support in helping raise more funds for the various humanitarian activities of the Philippine Red Cross.<\/p>\n

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Cory\u2019s favourite childhood memories were images of President Quirino dressed in immaculate white, with 4-year-old Cory either perched on his lap or her grandpa carrying her as they watched the peacocks at the Malaca\u00f1ang grounds during their early morning walks. Cory is sharing the recipes for her favourite Christmas dishes \u2014\u00a0 Vigan Ukoy and Pinakbet.<\/b> These dishes are her all-time favourites due to family nostalgia \u2014 these are her Apo Pidiong\u2019s (Grandpa Elpidio Quirino\u2019s) favourite dishes.\u00a0<\/p>\n

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Photo courtesy of Ms. Cory Quirino<\/em><\/p>\n

Vigan Ukoy<\/b><\/p>\n

2 c \u201c3rd-class\u201d flour (if unavailable, \u201c1st class\u201d will do)<\/p>\n

1 egg<\/p>\n

6 small native red onions, chopped<\/p>\n

2 regular-size native tomatoes, chopped<\/p>\n

2 stalks spring onion, chopped<\/p>\n

1 c freshwater (river) baby shrimps, heads removed<\/p>\n

Water, adjust according to desired consistency of the batter (approximately 1 \u00bd to 2 cups)<\/p>\n

Dash of sea salt<\/p>\n

Sukang Iloko<\/b><\/p>\n

Beat eggs well before mixing with the flour. Mix egg into the flour, add a little water plus the rest of the ingredients.<\/p>\n

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Adjust the quantity of the water accordingly. Spoon batter and deep-fry until golden in extremely hot coconut oil. Serve with sukang Iloko.<\/p>\n

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Photo courtesy of Ms. Cory Quirino<\/em><\/p>\n

Pinakbet<\/b><\/p>\n

\u215b c chopped bagnet<\/p>\n

2 tbsp coconut oil<\/p>\n

3 pc ginger, finely sliced<\/p>\n

3 native tomatoes<\/p>\n

8 small bulbs of native red onions<\/p>\n

15 pc small okra<\/p>\n

2 whole pc baby cabbage cut in quarter<\/p>\n

2 whole small native ampalaya, thinly sliced<\/p>\n

10 pc small talong<\/p>\n

Handful of marautong (tiny string beans)<\/p>\n

Bagoong isda<\/p>\n

In a small pan boil slices of bagnet until it softens. Set aside.<\/p>\n

Saut\u00e9 in ginger, garlic, onions and tomatoes in oil. Throw in all the chopped veggies, add the bagnet and bagnet water.<\/p>\n

Do not stir. Instead, toss and flip the veggies in the pan.<\/p>\n

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Add bagoong isda (to taste).<\/p>\n

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Photo courtesy of Ms. Ditta Sandico<\/em><\/p>\n

Ditta Sandico. <\/b>Ditta is an inspiring fashion designer setting a new style by embracing a sustainable production process and an ecological-friendly design. What Josie Natori is to lingerie \u2014 Ditta Sandico is to eco-fashion wraps. Ditta pioneered the use of the exotic plant musa textilis, which she calls \u201cbanaca,\u201d because abaca belongs to the banana family called Musaceae. Ditta shows the fashion world how her garments could be scrunched, twisted, and rolled into rosettes, petals, cabbages, scallops, butterfly wings, bulbs, and other riveting shapes.<\/p>\n

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Ditta Sandico\u2019s wraps and bolero\/ Photo courtesy of Ms. Ditta Sandico (www.dittachannel.com)<\/em><\/p>\n

Ditta graduated from Tobe-Coburn in New York. She worked as a fashion merchandiser for the now-defunct, family-owned C.O.D. Department Store. She branched out by producing her own fashion line \u2014 clothing using inabel from Ilocos Sur. Ditta creatively developed fibres such as the inabel, pi\u00f1alino or pineapple fibers blended with Irish linen and gave these an interesting fashionable spin. <\/p>\n

Ditta is well respected for her advocacy: she\u2019s been supporting and working with Tupas ng Baras Multipurpose Cooperative in Baras, Catanduanes since 1995. Ditta helps them by giving them work. Instead of migrating to Manila to work as domestic helpers, Ditta gave them jobs. Even the out-of-school youths learn this craft \u2014 this will encourage them to stay in Catanduanes. That\u2019s the social entrepreneurship aspect. <\/p>\n

In fact, when I was interviewing Ditta for this article, she was extremely busy helping her staff and workers who were displaced during the latest typhoon, Ulysses. Ditta was spearheading the fundraising for her displaced weavers. And yet, she found the time to share with us her favourite Christmas dish: the Christmas Porridge.<\/b> <\/p>\n

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According to Ditta, \u201cOne of the most vivid Christmas memories I could recall since my childhood days would always include a pot of warm Christmas porridge (Lugao in Tagalog) served with a variety of condiments for a healthy savoury midnight meal.\u00a0 Noche Buena as I recall is Spanish for \u201cgood night\u201d, but in the Philippines Noche Buena is steeped in cultural and religious significance. Here, we celebrate the night before Christmas usually after hearing the midnight mass to welcome Christmas Day.\u201d<\/p>\n

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Photo courtesy of Ms. Ditta Sandico<\/em><\/p>\n

Here is Ditta\u2019s recipe for the Christmas Porridge:<\/b><\/b><\/p>\n

Ingredients<\/p>\n

1 cup short grain glutinous rice<\/p>\n

1 \u00bd cups water<\/p>\n

1 \u00bd tsp salt<\/p>\n

\u00a0ginger, garlic<\/p>\n

Saffron<\/p>\n

Steps to make:<\/p>\n

Gather the ingredients<\/p>\n

Rinse the rice well and drain<\/p>\n

In a heavy-bottomed saucepan, bring the water, garlic, ginger, salt to a rapid boil over high heat.<\/p>\n

Pour in the rice, stirring constantly to prevent sticking<\/p>\n

Reduce the heat to low, stirring the rice until boiling is reduced to a simmer.<\/p>\n

Add the saffron<\/p>\n

Cover the pot and simmer for 10-15 minutes until the rice has absorbed most of the water.<\/p>\n

Add the other condiments like onion leaks, chilli pepper, coriander according to your taste. Bring the mixture to a boil, stirring constantly, then immediately reduce the heat to low.<\/p>\n

Once boiling has reduced to a simmer, cover the pot and allow it to cook, without stirring for 45 minutes.\u00a0 Be careful not to scorch it.<\/p>\n

Serve warm with soy sauce, lemon or lime juice, fish and meat floss or flakes, and more garlic to taste.<\/p>\n

Garnish with Ternate flowers to add some color to the porridge.<\/p>\n

Serve piping hot!<\/p>\n

Toppings:<\/p>\n

Garlic<\/p>\n

Spring Onion<\/p>\n

Coriander or Parsley<\/p>\n

Quail eggs or chopped hard boiled eggs<\/p>\n

Tofu<\/p>\n

Crispy chicharron<\/p>\n

Meat flakes, shredded chicken<\/p>\n

Pork or Fish floss<\/p>\n

Lemon or Calamansi<\/p>\n

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Soy sauce, Fish sauce<\/p>\n

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Photo courtesy of Ms. Eliza Romualdez Valtos<\/em><\/p>\n

Eliza Romualdez Valtos. <\/b>Eliza is the niece of First Lady Imelda Romualdez-Marcos, who is known the world over for her shoes and beauty. However, the beautiful Eliza is much more than a First Lady\u2019s niece. Eliza has worn many different hats \u2014 a former popular ANC cable news anchor in the 90\u2019s, an archaeologist, a devoted and supportive wife to a highly respected businessman, an amazing mother to two beautiful sons, William (our firstborn sons share the same name!) and Ian; she\u2019s a consummate trekker, a hostess with the mostest, and an embroidery creative genius. <\/p>\n

Perhaps, what I admire most about this Wonder Woman are her charity works and being the brains behind Galing Pinas bags. She started the home-based production of Galing Pinas Bags with her house help and their neighbours\u2019 house help. During the devastation of the typhoon Ondoy, Eliza gave lots of work opportunities to women across the country who needed jobs. Eliza wanted to help these unemployed women \u201cone beaded flower at a time\u201d \u2014 a reference to her Galing Pinas bags, which were made out of beads, shells and indigenous materials. <\/p>\n

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For Eliza, the real success of her Galing Pinas bags was that she was able to empower other women. The income generated from the production of the Galing Pinas bag helped supplement many lower income housewives from the urban poor. Her Galing Pinas bags have allowed mothers to maintain some sort of normalcy in their children\u2019s lives by way of small treats and indulgences in a country where most children are increasingly growing accustomed to having none.\u00a0<\/p>\n

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Eliza\u2019s embroidered masks\/ Photo courtesy of Ms. Eliza Romualdez Valtos<\/em><\/p>\n

Today, Eliza has embarked on a new project, embroidered masks \u2014 which are all works of art! No two embroidered masks are alike. Yet, this amazing Wonder Woman took time out from her busy schedule to share with us her favourite Christmas dish: Ossobuco Milanese or Braised Veal Shank.<\/b> Eliza got the recipe from the book, Recipes from Northern Italy, which she purchased in Florence when she was on her delayed honeymoon (by a year) in 2000! This braised dish of veal shanks topped with a bright gremolata is a northern Italian favorite from Milan. Per Eliza, \u201cIt is easy to make, hearty and filling and tastes even better the next day. We give our staff the day off on Christmas Day, so we have an option just to reheat or shred to make crispy ossobuco ala crispy adobo flakes with rice and eggs from Christmas day brunch.\u201d <\/b><\/p>\n

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Photo courtesy of Ms. Eliza Romualdez Valtos<\/em><\/p>\n

Ossobuco Milanese with Gremolata<\/b><\/b><\/p>\n

Ingredients<\/p>\n

For the Osso Buco:<\/p>\n

4 veal shanks (also sold as shins), crosscut with bone in, about 1 1\/2 inches thick<\/p>\n

Flour, salt, and pepper for dredging<\/p>\n

3 Tbsp olive oil<\/p>\n

2 Tbsp butter<\/p>\n

1 carrot, finely chopped<\/p>\n

1 celery stalk, finely chopped<\/p>\n

1 medium yellow onion, diced small<\/p>\n

3 cloves garlic, minced<\/p>\n

1 cup dry white wine<\/p>\n

2 Tbsp flat-leaf parsley, chopped<\/p>\n

1 28-oz can whole plum tomatoes (preferably San Marzano), drained and coarsely chopped<\/p>\n

\u00bd cup chicken broth<\/p>\n

1 bay leaf<\/p>\n

Salt and pepper, to taste<\/p>\n

For the gremolata:<\/p>\n

Zest of two lemons, grated<\/p>\n

\u00bd bunch flat-leaf parsley, stems removed and finely chopped<\/p>\n

3 cloves garlic, crushed or finely minced<\/p>\n

Preparation<\/p>\n

Dredge veal shanks in seasoned flour and shake off excess.<\/p>\n

In a large Dutch oven, melt butter with olive oil over medium-low heat. Increase heat to medium-high and brown shanks on all sides, allowing an inch of space between each and working in batches if necessary. Remove from the pan and set aside.<\/p>\n

Reduce heat to medium and add carrot, celery, onion, and garlic, stirring to release the brown bits from the bottom of the pan. Cook until vegetables are slightly softened.<\/p>\n

Add the wine, parsley, tomatoes, chicken broth, and bay leaf. Stir and season to taste with a little salt and pepper.<\/p>\n

Preheat the oven to 350 degrees Fahrenheit.<\/p>\n

Return shanks to pan, cover, and bake for 2 hours, turning shanks over periodically.<\/p>\n

Remove from the oven, cool, and discard bay leaf. Refrigerate for one day to meld the flavors.<\/p>\n

Reheat over the stovetop or in a low oven.<\/p>\n

Just before serving, prepare the gremolata by combining lemon zest, parsley, and garlic.<\/p>\n

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Serve plain or over the starch of your choice\u2014noodles, polenta, risotto, or even mashed potatoes. Sprinkle with gremolata.<\/p>\n

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Photo courtesy of Ms. Eliza Romualdez Valtos<\/em><\/p>\n

For tablescapes, Eliza gave this valuable tip: \u201cI like a festive table with conversation and unexpected pieces like an old photograph which could spark a shared experience from each other’s point of view or a piece of family history that could convey a duty to remember and to be grateful for those who have been here before us. Most often, a busy festive tablescape for Christmas is the norm in my house. It is a time to celebrate family and Christ.\u201d Eliza\u2019s youngest son, Ian, always injects humour in his Mom\u2019s Christmas decor! Instead of Noel, Ian changed the letters to Leno!<\/p>\n

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Photo courtesy of Ms. Eliza Romualdez Valtos<\/em><\/p>\n

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Photo courtesy of Ms. Marieliese Salda\u00f1a Evaristo<\/em><\/p>\n

Mariliese Salda\u00f1a Evaristo. <\/b>Marieliese is the ultimate entrepreneur \u2014 she has self-belief, she exudes confidence, has the right amount of passion, exerts hard work, has humility and the willingness to continually learn. Marieliese may have received from her mother, the formidable Do\u00f1a Pinang Salda\u00f1a, a small capital of P20,000 on March 26, 1969 \u2014 but Marieliese built her empire all on her own. She grew her small capital to hundreds of millions! <\/p>\n

Marieliese opened the first designer boutique in the Philippines which carried imported clothes for men & women. Collectiones New York Boutique was the trendy place to shop for designer clothes. I remember my cousins and I would regularly visit the shop in the early 80\u2019s. Collectiones New York thrived successfully from March 26,1969 to Year 2009 in Glorietta 4 for 40 years.<\/p>\n

Marieliese grew her business empire when she opened the first All You Can Eat Mongolian Korean Barbecue Restaurant\u00a0 & Catering from 1987 to 2009. It was a popular food destination for 18 years! She went into the food industry with her business partners for 5 Months \u2014 Marivic Madrigal Vazquez & Vivian Locsin. <\/p>\n

Not satisfied with the fashion and food industry, Marieliese also dabbled as a Real Estate Agent for the high end properties like Essensa Cameron & Lawton Tower where she sold real estate properties worth P600M. Marieliese also became a successful Developer for 12 Townhouses Madri\u00f1an Villas at #27 Scout Madri\u00f1an which she partnered with Jardine Davies International from Hong Kong. She also sold Rockwell Condos after buying a unit for herself in Amorsolo, which she was able to rent at a good price in 2002. Since then, Marieliese sells about P250M worth of real estate every year. <\/p>\n

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Her advocacy as a successful entrepreneur is to help other women with their start-ups. Marieliese has been their business mentor. She took time to share her favourite Christmas dish with us: Chicken Relleno \u2014 a recipe of her mother, Do\u00f1a Pinang Salda\u00f1a.<\/b><\/p>\n

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Photo courtesy of Ms. Marieliese Salda\u00f1a Evaristo<\/em><\/p>\n

Recipe for the Chicken\u00a0 Relleno: <\/b>Chorizo de Bilbao, Queso de Bola (Marca Pi\u00f1a), Green Olives, Unsalted Anchor Butter, Pitted Green Olives, Liver Worst, Vienna Sausages, Frankfurters, Raisins, Eggs, Excelente Ham, Adelina Ham & Majestic Ham, Salami, Bologna, Eggs, Pickles, and Relish.\u00a0\u00a0<\/p>\n

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Photo courtesy of Ms. Marieliese Salda\u00f1a Evaristo<\/em><\/p>\n

Marieliese\u2019s famous Embutido<\/b><\/p>\n

Order and purchase Embutido and Chicken Relleno through Globe Duo Cell: 0279571154 or via email: evaristo.marieliese1945@gmail.com<\/a><\/u> .<\/p>\n

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Photo courtesy of Ms. Sabrina Artadi<\/em><\/p>\n

Sabrina Artadi. <\/b>Sabrina is a former Bb. Pilipinas International beauty titleholder, a consultant, a single mom of two, a damn good cook, and Philippines\u2019 version of Nigella Lawson. <\/p>\n

Just like Cory Quirino, Sabrina\u2019s business brand is her name. She produces her own cooking show, \u201cSabrina\u2019s Kitchen\u201d which is aired at GMA 7 every Sunday from 10am to 10:30am. You can also subscribe to her YouTube channel \u2014 Sabrina\u2019s Kitchen. Sabrina is always a delight to watch because she\u2019s so authentic and has a wicked sense of humour.\u00a0 <\/p>\n

\u00a0<\/p>\n

This Wonder Woman is also busy with her charities. She cooks delicious soup every Sunday for the Missionaries of the Poor for indigent children. Sabrina also supports buying local products only and to buy directly from local rice farmers. She was gracious enough to take time out from her hectic schedule in between producing her show and charity works, to share her favourite Christmas dish.<\/p>\n

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Photo courtesy of Ms. Sabrina Artadi<\/em><\/p>\n

Sabrina\u2019s Christmas Chicken liver rum pate and Caramelised liver, apple, arugula salad\u00a0<\/b><\/b><\/p>\n

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Photo courtesy of Ms. Sabrina Artadi<\/em><\/p>\n

Recipe 1: Christmas chicken liver rum pate <\/b><\/p>\n

Ingredients <\/b><\/p>\n

Extra virgin olive oil <\/p>\n

2 tbsp garlic <\/p>\n

\u00bd kilo chicken liver (previously soaked overnight in milk)<\/p>\n

\u00be tsp McCormick cinnamon <\/p>\n

a pinch thyme <\/p>\n

2 tsp coco sugar<\/p>\n

\u00bd tsp McCormick sea salt <\/p>\n

2 tbsp rum <\/p>\n

\u00bd cup Thai Kitchen Coco Cream <\/p>\n

2 tbsp rum<\/p>\n

6 pieces of fita crackers<\/p>\n

Melted butter <\/p>\n

Baby oregano<\/p>\n

In a pan, saut\u00e9 some extra virgin olive oil with 2 tbsp garlic. Add 1\/2 kilo chicken liver (previously soaked overnight in milk). <\/p>\n

\u00a0<\/p>\n

Then add 3\/4 tsp McCormick cinnamon, a pinch thyme, 2 tsp coco sugar, 1\/2 tsp McCormick sea salt, 2 tbsp rum and let cook . Once the liver is pink inside then it\u2019s done. Keep a few for your salad. The rest pour into a blender, add 1\/2 cup Thai Kitchen Coco Cream and another 2 tbsp rum. Blend till creamy. Add about 6 pieces of fita crackers. Blend again then pour into\u00a0 ramekins. Chill then w spoon mold w wave like patterns. Pour some melted butter and garnish w baby oregano. Chill and enjoy it with crackers! Yummy!<\/p>\n

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Photo courtesy of Ms. Sabrina Artadi<\/em><\/p>\n

Recipe 2: Caramelised liver with apple and arugula salad <\/b><\/p>\n

Ingredients <\/b><\/p>\n

2 cups arugula<\/p>\n

2 cups alugbati<\/p>\n

\u00bd cup of chopped onions<\/p>\n

1 whole sliced apple<\/p>\n

\u00bc cup nuts<\/p>\n

6 pieces of caramelized liver<\/p>\n

Ingredients for Dressing<\/p>\n

2 tbsp La Espa\u00f1ola balsamic <\/p>\n

2 tbsp La Espa\u00f1ola olive oil <\/p>\n

2 tsp coco sugar<\/p>\n

\u00a0<\/p>\n

In a bowl mix together 2 cups arugula and 2 cups alugbati. Add 1\/2 cup chopped onions, and one whole apple sliced. Then add 1\/4 cup nuts. Finally, about 6 pieces of caramelised liver. Then for dressing beat together 2 tbsp La Espa\u00f1ola balsamic and 2 tbsp La Espa\u00f1ola olive oil. 2 tsp coco sugar … then drizzle over salad! Top off with\u00a0 McCormick sea salt!\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Photo courtesy of the writer This Yuletide season, let us highlight six Filipina women who continue to sashay in the …<\/p>\n","protected":false},"author":44,"featured_media":279256,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-279255","post","type-post","status-publish","format-standard","has-post-thumbnail","category-lifestyle","mauthors-matte-laurel"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/279255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=279255"}],"version-history":[{"count":2,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/279255\/revisions"}],"predecessor-version":[{"id":279281,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/279255\/revisions\/279281"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/279256"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=279255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=279255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=279255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}