Tastecodes Magazine

TastecodesYo u r s o u r c e c o d e t o a f i n e d i n i n g

No.01 February 2013

Five Best ShopsTo Buy Delicacies

This Coming Valentines!

|||||||||

|||||||||

|||||||||

|||||||||

Quick and Easy Japanese Recipes! (flip to page 14)MEDIA

P 80

Breakfast, Lunch & Desserts Ideas!

Fresh Like Garden Cuisine On The GoCheck out the local Chinese Restaurant at Carmona, Cavite the Le Garden Hongkong Seafood Restaurant

Ta s t e c o d e s Magazine Loves Sambo KojinRead more about our favorite smokeless grill, eat-all-you-can Japanese restaurant!

Recipe of The Month:JapchaeLearn and cook Japchae, one of the most famous food in Korea

The Japanese CodeAll about the Japanese Cuisine

The Korean CodeAll about Korean Cuisine

The Chinese CodeAll about the Chinese Cuisine

The Fi l ipino CodeAll about Filipino cuisine

10 Tastecodes Magazine Loves SamboKojin14 Quick and Easy Recipes 16 Shrimp Tempura18Asaragus Roll20 California Maki24 Why People Love Sushi?

30 Discover the Health Benefits of Korean Cooking 38 Special Food for Seasonal Occasions 42 What Makes Korean Food Distinctive? 46 Recipe of the Month: JapChae

52 Le Garden HonKong Seafood Restaurant57 Make Your Own Buchi 63 Let’s Make Siopao

70 Breakfast, Lunch & Desserts Food Ideas86 Recipe: Nilagang Baboy87 Recipe: Adobong Manok88 Recipe: Champorado

The Guru CodeLatest eats and trvias about

asian cuisine

90 Lovin’ it very munch!96 Top 5 Shops to Buy Mouth-watering Desserts this Valentine’s Day 104 SupHerb!107 Plate of Pangasinan

Love ko to!I

loveTastecodes

As we celebrate the month of love this February, many people want to surprise their loved ones in a simple way so I decided to feature 5 best pastry shops in the metro that sells the best desserts in a very reasonable price that you can give to your loved ones. (Check out page 96!)

February is not just about the month of love but is also the month of art, so our February 2013 issue features asian cuisine, check out the pages for Japanese,Korean,Chinese and

Filipino cuisine to give you ideas about what recipe you can create and experiment to. Art is wide, it can be applied to food also!

And to end this post, I would like to say thank you to my team for working hard on this magazine’s first issue. We assure that our readers would enjoy our first issue. God bless and stay inlove whether you are single, in-a-relationship or whatever relationship you have! Have a nice day and enjoy flipping our pages!

Jean OccenaActing editor in chief

Editor’s Note

6 7

TheJapaneseCode

Name: Steph NgSchool: Dls-csbCourse: AB-MMA

Name: Gladys DionelaSchool: Dls-csbCourse: AB-MMA

Name: Jessy ManikisSchool: Dls-csbCourse: AB-MMA

Name: Jurina MercadoSchool: Dls-csbCourse: AB-MMA

Name: Paulo ReyesSchool: USTCourse: BS-IT

Name: Elijah OccenaSchool: JN Montessori High School Inc.

What did you contribute?

• Tastecodes Magazine Loves Sambokojin• Quick and Easy Recipes: Shrimp Tempura, Asparagus Roll & California Maki• Why peoplelove sushi?

What did you contribute?• Discover the Health Benefits of Korean Cooking• Special Foods for Seasonal Occasion• What Makes Korean Food Distinctive• Recipe of the month


*• Breakfast, Lunch & Dessert Food Ideas• Nilagang Baboy Recipe• Adobong Manok Recipe• Champorado Recipe


• Le Garden HongKong Seafood Restaurant• Siopao Recipe• Buchi Recipe


• The article “SupHerb” under The Guru Code section


• The article “Plate of Pangasinan” under The Guru Code section

The Contributors

8 9

SAMBOKOJIN

TasteCodes

Savor a diff erent japanese experience in the metro. Sambokojin is located at West Ave. Quezon City, Eastwood Mall Libis, and Edsa.

� �e�

Tel. No. : (632) 726-4466 / (632) 726-4520

Operating Hrs. Mon-Fri 11am – 2pm / 6pm – 10pmSat –Sun 11am – 2pm / 5:30pm – 10pm

magazine

SAMBOKOJIN

re you a fan of japanese food? And feeling extra hungry and famished? Sambokojin can give you all of what you’re craving for! Th is smokeless grill, eat-all-you-can restaurant has a wide variety of famous japanese dishes to choose from, all catered around the place. Th e buff et off ers a station full of Yakiniku to grill on. Th ey have marinated beef, pork, chicken, seafood, and many more. Sambokojin also has a sushi station of its own. Try out more than 20 diff erent kinds of rolls and fi nd out which one of them satisfi es your tastebuds.

TasteCodes

A � �e�magazine

10 11

Yakinikusmokeless grill

12

recipesQuick &Easy

TasteCodes recipes

recipes

14 15

S

Ingredients:Large shrimp Corn starchOilTempura Batter100 g all purpose fl our½ tsp. baking powder¼ tsp. salt1 egg yolk200 ml ice waterTentsuyu3 Tbsp. soy sauce 2 Tbsp. mirin 2 tsp. sugar

1. Start by heating the oil(Start preparing the tempura batter when oil is getting close to 170C.)

2. Mix egg yolk and 2 ice cubes in iced water. Th e batter should be cold.

3. Add egg mixture into fl our mixture. Mix 10 times.4. Add some corn starch on shrimp.5. Dip shrimp in batter.

6. Start deep frying. Fry for 2-3 minutes.

hrimp Tempura

16 17

Asparagus roll

Ingredients:2 cups sushi rice3 cups water1 tablespoon rice wine vinegar6 sheets noriBamboo mat2 tablespoons mayonnaiseasparagus

1. Place sheet of nori on sushi mat.

2. Place rice on sheet.

3. Add the strip of tuna. Place

one ortwo spears of asparagus on

top of the tuna.

4. Start rolling the mat.

5. Slice using a wet knife.Asparagus roll

18 19

Californiarecipe

Japanese FoodCaliforniaMaki

recipecooked Japanese rice ground white peppermirin (Japanese rice wine)bowl of waternori (seaweed) sheets, cut in halfwasabiJapanese mayonnaiseripe mango slicescucumber slicescrab sticksfi sh roebamboo sushi mat

Ingredients:1. Spread the rice on sushi mat. Make sure there’s half an inch mar-gin on the edge.

2. lay out crab sticks, mango slices, and cucumber slices lengthwise. � en add japanese mayo.

3. roll up sushi and seal tightly.

4. Slice the sushi.

TasteCodes Japanese Food

20

Tuna Sushi RollTuna Sushi Roll

Ingredients:2 cups sushi rice3 cups water1 tablespoon rice wine vinegar6 sheets noriBamboo mat185g can tuna2 tablespoons mayonnaise1 bunch asparagus

1. Place sheet of nori on sushi mat. 2. Place rice on sheet.3. Add the strip of tuna. Place one or two spears of aspara-gus on top of the tuna.

22

ushi! Th at is probably one of the main reasons why Japanese food was introduced to the whole world. Everyone loves the rolls-take note, we mean everyone. Th ere is no age limit to this mouth-watering deli-cacy. It is very famous all over the world because of its delicious and refreshing taste. Yes, it is refresh-ing especially the famous california maki which is made of rice, man-goes, crabsticks, and nori. Califor-nia Maki is one of the favorite and top selling sushi rolls all around the globe since it is appreciated not only by adults but the kids as well.

S

W�� e�� l�� u��

24

26

Discover the

Health Benefits of

Korean Cooking.

source: www.eatingwell.com/food_news_origins/food_travel/discover_the_health_benefi ts_of_korean_cooking

The Yin and Yang of Korean Cuisine by Joyce Henley -

A well-planned traditional Korean meal includes sweet, sour, bitter, hot and salty tastes. It may even strive to include all the colors green, white, red, black and yellow—representing the fi ve basic elements of the yin-yang principle: wood, metal, fi re, water and earth. While modern science hasn’t shown a clear health benefi t for this approach, “the idea of getting a variety of foods—and not too much of any—makes intuitive sense,” says Kathryn Sucher, Sc.D., R.D., professor of nutrition and food science at San Jose State University and co-author of Food and Culture (Thomson Wadsworth, 2008). The principles dovetail neatly with western advice to “get variety and moderation in our eating,” she says. And it may be why obesity is still relatively rare in South Korea: just one-third of adults are overweight or obese, according to recent estimates, versus 68 percent of Americans.

Among the traditions that may help keep Koreans slim and healthy is

including soup at every meal, which means fi lling up on a relatively low-calorie but satisfying food. Studies show that soup eaters tend to eat less high-calorie fare later. Also, treating meat like a condiment rather than the main event in a meal helps keep saturated-fat intake low. (South Koreans get just 20 percent of their calories from fat, according to surveys.) And, while Koreans are known for sophisticated beef dishes like bulgogi (grilled marinated beef), they’re also big consumers of heart-healthy seafood.

30

32

34 35

Special Food for Seasonal Occassions

Soruce: http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=258922

Foods for special occasions include festive foods that were enjoyed on holidays in particular months and seasonal dishes prepared with foods produced in the current season. Throughout the year, Korean ancestors prepared different foods for each holiday and enjoyed fresh foods grown in the spring, summer, fall and winter.

Days with odd-numbered dates falling in the same-numbered month were considered festive days. These include Danil (Jan. 1), Dansam (Mar. 3), Dano (May 5), Chilseok (July 7) and Junggu (Sept. 9) in the lunar calendar. Today, New

Year’s Day, Daeboreum (Jan. 15th according to the lunar calendar), Hansik (“cold food” day, the 105th day after the winter solstice), Dano, Sambok (the hottest period of summer), Chuseok (Thanksgiving Day), and Dongji (winter solstice) are observed as meaningful customs, and we renew their meaning each year.

On New Year’s Day, all Koreans start the day with tteokguk (sliced rice cake soup), and wish for health, happiness and good luck. On Daeboreum, we eat ogokbap (boiled rice mixed with fi ve grains), dried vegetables and nuts and ask for a successful year fi lled with vigor and

good health. On Chuseok, we thank our ancestors for the joy of the harvest and fruit-bearing. We share our pleasure with others by preparing and sharing various dishes cooked with freshly harvested produce. On Dongji, we cook red bean porridge to ward off bad luck. Similar seasonal foods were enjoyed by both royals and commoners and throughout different regions. Festive days in Korea are mostly seasonal customs related to monthly farming events. The seasonal customs of the Joseon Dynasty are described in detail in books such as Dongguk Sesigi, Kyeongdo Japji and Yeolyang Sesigi.

38

What makes it s

o

distinctive?

The Key Ingredients

source: www.sbs.com.au/food/cuisine/Key_Ingredients/11/13

Sesame OilWith its cultivation dating back thousands of years, sesame has long been harvested for its seeds, which appear after the pods ripen and split. Sesame oil can be cold-pressed from raw seeds, or more commonly hot-pressed from toasted, hulled seeds, creating a dark colour and nutty fl avour. It is often used as a marinade or to drizzle on dishes after cooking, much like extra virgin olive oil.

Chili PasteOne of numerous fermented Korean seasonings, chilli paste or ‘gochujang’ is made from dried chillies, salt, fermented soybeans and rice powder to produce a dark red spicy paste added to soups and stews, marinades and dolloped on dishes like bibbimbap and bulgogi.

KimchiIt would be unthinkable to eat a Korean meal without a side dish of kimchi. Often home-made and highly diverse in character, the most common recipe uses shredded Chinese cabbage as a base, to which other ingredients such as shallots, ginger, garlic, fi sh sauce and chilli are added, depending on the season. Traditionally a means of preserving vegetables after harvest during the cold winter, kimchi was made and stored in large earthenware pots underground.

Soybean Paste

Soybean Paste (Doen Jang) or fermented Korean soybean paste is a salty condiment used to make rich, thick stocks and stews with vegetables and tofu. It’s also used on its own as a condiment with bulgogi. It is made from boiled, ground soybeans which are dried and fermented in blocks and brined.

Sesame SeedsTiny hulled sesame seeds are used in abundance in Korean cuisine. Often roasted and used whole or ground to a paste, their nutty taste is loved across the country.

(너무) 감사합니다!

42 43

Recipe of the Month

JapchaeIngredients (4 Servings):� Starch noodles (“dangmyun”)� 150 grams of beef� 1 bunch of spinach� 1 medium size carrot� 1 medium size onion� mushrooms (5 dried shiitake and 1 pack of white mushrooms)� 3 cloves of garlic� 7-8 green onions� soy sauce, sesame oil, sugar, pepper, and sesame seeds

Let’s get started!

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.

2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.*tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s fi nished.3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.

4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.

5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).

6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.

7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.

8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.

9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.

10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.

11. Serve with rice and Kimchi, or as a side dish.

source: http://www.sbs.com.au/food/recipe/146/Japchae-/

46 47

WChineseTastecodes...

ay...

50 51

There’s a restaurant at Paseo de Carmona called Le Garden HongKong Restaurant. The place looks very el-egant from the outside and on the inside that will surely makes everyone love it! The restaurant is huge-- it can fit around 200++ people.They also have a function area that can be used for conferences, debuts, and weddings.

Le Garden’s main specialty is seafood. They have a room full of aquariums where you can select the fish, shrimps, or lobsters that you want to order and then they’ll cook it for you. They also have a wide variety of a la carte dishes on their menu that you can choose from.

Le GardenHONGKONG SEAFOOD RESTAURANT

52 53

57

Cooking Procedure:1. In a mixing bowl, combine the sweet rice fl our and water then mix wel (This should form a dough).

2. Separate the dough into individual pieces

3. Roll each individual piece of dough until a spherical (round) shape is formed

4. Press the center of the spherical dough until the shape becomes concave (there should be a hollow spot in the center).

5. Scoop the sweet red bean paste using an ordinary teaspoon or measuring spoon then fi ll it in the hollow space of the dough (amount is up to you, just don’t overfi ll).

6. Seal the dough and roll it once more until the shape is spherical

7. Place the sesame seeds in a bowl then roll the sphere shaped dough over it. Make sure that the seeds stick on the dough

8. Heat the pan and pour-in the cooking oil.

9. When the cooking oil is very hot, deep fry the dough until the sesame seed’s color turns golden brown (about 2 to 3 minutes)

10. Remove the cooked buchi from the pan and drain excess oil.

11. Serve and Enjoy!

58

63

Cooking Procedure1.Cook the Asado fi lling by heating the shortening in a pan

2. Saute the garlic and onions

3. Put-in the pork and cook until the color of the outer part turns light brown

4. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for40 minutes

5. Put in the corn starch (diluted in water) and mix until the texture of the sauce becomesthick then set aside

6. Make the dough by placing warm water in a bowl then add the yeast and sugar and mix well.

7. Leave the mixture for 10 to 15 minutes

8. In a mixing bowl, put-in the fl our, baking powder, shortening (or lard), and the yeast-sugar-water mixture then mix well (bubbles should have formed on top by then).

9. Knead the combined mixture until the texture of the dough becomes fi ne. Let the doughrise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).

10. Knead the dough again then cut into individual slices (this will be the dough perindividual siopao).

11. Flatten the dough until a round shape is formed using a rolling pin.

12. Put the asado fi lling on the middle of the fl attened dough and wrap. (refer to the video for the technique if interested)

13. Place the siopao in a steamer and steam for 15 minutes.

14. Serve hot. Share and enjoy!

64

66

TheFilipinoCode

Filipino Codes

PROUD TO

BEA

PINOY

BREAKFASTO ne good meal in the morning is better than eating a lot in the afternoon.

Well, this sentence is indeed true for me. People all over the world tends

to skip breakfast because their stomach can’t take morning foods or some

because they have no time because their late but their doings are defi nitely

wrong. Having a meal in the morning gives your body energy to work, think,

and do lot of things especially when you’re working or studying. It is the source

of your body to process again after resting or sleeping at night . It needs some

nutrients to work properly and helps you think more.

a dish of boiled or steamed rice that is stir-fried with soy sauce and typically includes beaten egg and chopped meat and vegetablesFried Rice

70 71

A DISH INVOLVING A CHICKEN THAT

IS WRAPPED WITH A CHICKEN BREADING OR FLOUR AND THEN

DEEP-FRIED OR PAN FRIED.

LUNCH

Fr ied Chicken

72 73

Lechon

Kawali

74 75

76 77

JUST DO IT

78 79

B r o c o l l i with

B e e f

80 81

82 83

DESSERTS

Desserts are usually sweets, but there are also other desserts that are not sweet.Th ere are a lot of desserts in western cultures now including cakes, cookies, biscuits, gelatins, pastries, ice

creams, pies, pudding, and candies. Fruit is also commonly found in dessert courses because of its natural sweetness.

84 85

RECIPESIngredients:

1 Kilo of buto-buto 1 small part of ginger 1 red onion 3 saba 3 bundles of petchay 1 pinch of MSG 1 pinch of Salt 10 (apprx.) whole pepper

Procedures - Put all the meat, ginger,

onion in a clean caserole. - Boil and wait until it is tender. - Put the other ingredients and

wait until it boils again, -Th en serve it.

NilagangButo-Buto

86 87

RECIPESIngredients:

1/2 kilo of Malagkit 1/4 brown sugar 1 can of evaporada 4 medium size of Tablea

Procedures - Put the “malagkit” in a clean caserole- Put water and wait until it boils- When the water boils put all the tablea and the brown sugar- Stir well until it becomes sticky- Put it in a bowl and add some milk.

Champorado

88 89

Lovin’ it very munch! by Jean Occena

Food business is the easiest kind of business to gain profi t but can be quite challenging due to wide numbers of competitors in the market. As generations passed, I noticed how businessmen think of a new way to attract food enthusiasts and they do that by mixing up two main delish ingredients then making it as a new product. One example would be milk tea which is a combination of milk and tea, since I learned about Happy Lemon, milk tea shops started to spread out in every

corner of Manila and now a new food establishment situated on SM North Sky Garden that recently opened last December 2012 named Muchster Yum which food products are a combination of Japanese cake and cookie will rise sooner or later like milk tea shops do.

Yes you read it right, pancake and cookie is combined as one. It may sound impossible but to the six business marketing students of San Beda College namely Mark

90 91

Top 5 Shops To BuyMouth-watering DessertsThis Valentine’s Day!

Blushing Cupcakes

Want to show your love through cakes? There’s an answer for that! Blushing Cupcakes off ers this customize-your-cake services wherein you just have to choose mini cupcakes and staff s will do the rest to decorate your cake for your loved ones. The good thing about Blushing Cupcakes is that their cupcakes taste good as heaven and appetizing as what it looks like on the picture. Your money won’t be wasted for a hundred pesos for these lovely cupcakes. If you want something luxurious-look cupcakes they also off er fl avourful and colourful cupcakes on their branches and you can take it home for your special someone! Rush now to SM North Sky Garden and feel the light ambiance in their café. You can also visit them at their branch on Club 650 Sports Center Libis, Quezon City in which they also off er pastas, sandwiches, breakfast platters, pizza, milkshakes, fl oats, coff ee and so much more!

It’s the season to get in love again and we know you’re getting problem on how will you make your loved ones fall in love with you more? Worry no more because I gathered fi ve most dessert shop that sells the most delightful desserts ever you can give to your loved ones at a very reasonable and cheap price!

For more info visit their Facebook! Facebook.com/BlushingCupcakes

96 97

Sophie’s Mom

Sophie’s Mom makes homemade Mochi Truffl es, Mochi Ice Cream, Red Velvet Cookies, Cupcakes, Specialty Breads and other delightful sweets. With their cupcakes as their main specialty, cupcakes from Sophie’s Mom come with a very fl avourful ingredients and colors. Sophie’s Mom’s box designs are irresistibly-cute that girls would love to open it. They used pastel colours for their box which gave you a good feeling on what’s inside the box. If you’re going to surprise your special

someone two days before, these cupcake designs can stay its perfection up to three days. It still looks delicious even three days after you bought it! Buy sweet delights from Sophie’s Mom’s following branches: SM Megamall A, Ground Floor, SM North Edsa, The Block SM Southmall, Ground Level and at 8760 Santol St., San Antonio Village, Makati City.

For inquiries you may contact them at Facebook!facebook.com/sophiesmomonline

98 99

Bread StoryNot all your loved

ones would like to have cupcakes and ice cream on Valentine’s Day. Surely someone would love to have healthy diet on their dates. If your partner is a very health-conscious person you can buy breads from Bread Story. Bread Story is an imported franchise of loafs from Malaysia

that just started to branch out not so year ago. Their breads are very healthy yet very delicious. Each bread recipe has a unique ingredient that makes each bread very special.

For more information you can visit their Facebook!facebook.com/breadstoryph

100 101

SupHerb!by Paulo Reyes

Malunggay is a versatile and nutritious food. The leaves, fl owers and fruits are commonly eaten as viand and green salad. They can be cooked with chicken, pork, beef, fi sh and beans. They can often replace any vegetable in any Filipino dish. Nowadays, Malunggay is added in so many food like Pandesal, Shake, Pizza etc. They also make malunggay as a tea. It is also known as the miracle food. It swear by its benefi ts

in enriching and increasing mothers milk production. The malunggay can be grown in commercial quantities. They are planted only millimeters apart and while the trees are still small, the leaves are harvested by grass cutter, scythe or by hand like picking tea leaves. They do not like too much water so there is no danger of the malunggay robbing rice of hectarage. They thrive best in marginal soil where no other crops grow, of which we have millions of idle hectares. It is very abundant in the Philippine.

As a rich source of vitamins A, B, C and E, “malunggay” is a potent antioxidant. The leaves are incomparable as a source

of the sulfur-containing amino acid methionine and cystine, often the natural minerals humans lack. Scientifi c research confi rms that malunggay leaves are powerhouse of nutritional value. It can help reduce cholesterol and triglycerides, control blood sugar , and off er anti-aging and anti-infl ammatory substances, many of which have anti-cancer properties. Although malunggay consumption is generally accepted as safe. But according

to some tradional usage, Malunggay may have an abortifi cient eff ects. The best for consuming the malunggay is to blanch it and drink the water on it.

One Hundred grams or 1 cup of cooked malunggay leaves contain 3.1g protein. 0.6g fi ber, 96mg of calcium, 29mg of phosphorus, 1.7mg of iron, 2,820mg of ß-carotene, 0.07mg of thiamin, 0.14mg of ribolfl avin, 1.1mg of niacin, and 53mg of ascorbic acid or vitamin C. The antioxidant activity of malunggay is about 71% with �- tocopherol (vitamin E) is equivalent to 45.

104 105

107

Documents

Tastecodes Magazine