Fried Chicken Fillet on Bed of Creamed Spinach

Tired of your usual fried chicken? Try this.

What you need:

• 2 pcs breast fillet
• ¼ cup flour
• Salt and pepper
• 5 tbsp cooking oil
• ¾ cup chicken stock / broth
• ¼ cup cream
• ¼ cup evaporated / fresh milk
• 2 cups spinach
• 1 ½ tbsp butter
• ¼ cup minced white onion

Here’s how:

1. Remove the skin off the chicken. Flatten using a meat mallet. Make sure to cover it with plastic first. Then season with salt and pepper.
2. Heat oil in a non-stick pan over low fire. Roll over chicken on flour before frying. Cook each side for 3-4 minutes.
3. To do the creamed spinach, sauté onion on butter. Cook until onion turns clear.
4. Pour stock and simmer for about a minute over medium fire. Add cream and milk. Season with salt and pepper. Simmer for another 3 minutes.
5. Add spinach and further reduce the mixture.

Make sure to serve it hot.

It's in the Blood

Here’s how my love for cooking began.

Perhaps one can say that it runs in our family. My grandmother, known to many as Naty, used to own a karinderya in Malate just within the compound of her old house. My auntie Judy was her assistant in preparing and cooking the dishes. Everyday they serve various Filipino cuisines that were really well-liked. Among the popular ones were kare-kare, sinigang, ginisang munggo, pinakbet, adobo and paksiw na bangus. Lunch was definitely the peak time where customers go to her small place and savor the delicious taste of her specialties. Students, office workers, housewives, taxi drivers – they all went to my lola’s humble turu-turo.

When I was in elementary, I used to stay in my lola’s house after school and wait for my parents to fetch me in the evening. Many times when I went there early after class (Primary pupils in Malate Catholic School go home at 12nn), I was surprised to see plenty of people standing outside the compound. I remember vividly that those were customers waiting to be seated. They’d rather stay than go to the other nearby karinderya. They all loved my lola’s cooking!

Her son, my father, most likely inherited the talent. He told me a few times that his family owned a small space in a wet market where they used to sell vegetables. I assume this is through this experience that he learned the knack of choosing fresh ingredients. We had a few talks years ago in the kitchen, while I assisted him, and he taught me some of the do’s and don’ts. But perhaps, my father’s skills were refined when he started working in a professional kitchen.

He worked in a hotel in Saipan in the early 90’s. He went home after a year and continued working in kitchens of various hotels and restaurants. If I remember it right, he started as a dishwasher before he had the opportunity to use knives and ladles and pans. 11 years ago, he found a job in a cruise ship abroad. It was like he started all over again because for a few years he washed, sterilized and wiped dry kitchen utensils and china wares. Yet due to hard work and perseverance he is now an assistant cook. The sad part is, his lack of formal learning hinders him from further moving forward.

During the times when he was at home with us for a vacation, he really cooked a lot (No wonder I gained weight this much. Haha!). I stayed close to him, watched his every move, offered help with the simple tasks like beating eggs, peeling potatoes, slicing onions, etc. I tasted his dishes and tried to remember the techniques of cooking them. Our little kitchen has been the bonding place for both of us; it is where we met and talked and shared stories.

While he is away, I take charge of our kitchen. Although my mother does cook once in a while (Her kaldereta is oh-so-good!), I burn pans and consume ingredients most of the time. Sometimes I succeed, sometimes I fail. My mom and my siblings are my critics. I have been trying new things, experimenting with what’s available at home and following the recipes I see on TV and read on magazines. Sometimes I even put twists into them. But to expand my know-how I know I needed a broader audience. I have been cooking for my friends and put into consideration their comments and suggestions.  Back in college I would invite some of them to come at home. I cooked simple meals and they liked them. At least that’s what they told me.

For some time I forgot about my love for cooking. Crazy, isn’t? Perhaps I got too pre-occupied with the things going on around me; I might have focused too much on what I need to do rather than what I really want to do. But, quite frankly, thanks to Hell’s Kitchen and Master Chef, I was revived. I was reminded of the passion. The flame was ignited.

I continue cooking and experimenting once in a while. I try to be resourceful most of the time, using the available stuff at home. Even if I lack sleep I wake up early in the morning to prepare baon for mama and my siblings. On weekends, I still cook lunch and dinner. But even if my father is working abroad, I am not alone in the kitchen. Freedom, our youngest, always volunteers to do things for me. She asks for instructions, calls me when she’s unsure of something and takes pride of her accomplishments. She is my “assistant”. Oh yes, I see the young, inquisitive and persistent Maverick in her. The best part is, she said she wants to take up culinary in college. I couldn’t be happier.

I owe it to my family, to my father most especially. And although my mother does not cook as often as my papa, she is my number one fan and would always encourage me to go on and do what I really want. The same thing’s gonna happen to my siblings, to Freedom in particular. She’s gonna cook her heart out, do well in her chosen career, and I will be there for her all the way. That’s just how things go in our family.

Blazing Passion

People close to me know that cooking is one of the things I really like doing. It's one thing I can do all day. I actually mentioned in this blog that it is my dream to become a chef and of course, own my very own restaurant.


I didn't take up any formal studies. Sometimes I cook from what I read and saw on television. But I started learning from my father. For most times, likewise, I experiment with food; basically putting together the available ingredients we have at home. And with that I would like to share some of my creations. 


In the days to come I will write about my dishes. Some of them I might have done a hundred times already, some were results of first time cooking. I hope this will open more knowledge for me and at the same time encourage those who also have great ardor for food and, yes, cooking.


Stay tuned.


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Few But True

If I were to delete my Facebook friends and keep the close ones, and by close I mean those who I spend quality time with and I know I can count on through thick and thin, I’ll be left with less than ten contacts.

No offense to my FB buddies. But we all know that not everyone in our FB list is the closest pal we’ve got. Some are friends of friends, while others are mere acquaintances. What saddens me is to see most of my contacts have the chance to spend time with their real barkada. I envy them.

I wasn’t the popular guy in high school. Neither was I the smartest nor the athletic, heartthrob type. I was just an average student. And with being ordinary I had a few good, close chums who, admittedly, helped me get through HS. After graduation, I started to lose communication with them one by one. But thanks to modern technology and social networking I am rekindling some old friendships.

Things kind of turned differently in college. I was active and visible; I joined various guilds, won contests in and out of school, appeared in a few productions, and did absolutely well in my studies. I worked with several people, developed rapport and gained confidence with some.

It was in second year college where I worked in a small group of people for an advertising project. We were tasked to launch our own agency and part of the job was, of course, to think of a company name. We had several ideas then but we settled for MiDAS. We thought we can turn everything we touch into success, that we can achieve anything, and that nothing is impossible. We did pretty well during the launch. But what I didn’t see coming was the effect of the project to us. Because we worked well together, we decided to stick with one another for most of our other school assignments. We lost a few members along the way but welcomed new ones that made the team stronger and better. The working relationship, later on, developed into a deep, meaningful friendship.

We supported one another in every undertaking – school projects, student elections, competitions, financials, family problems, dealing with partners and ex’s, dealing with professors. We lied, encouraged, inspired, fought for one another. We’ve seen one another eat, sleep, brush teeth, stumble, get broke, cry, disappoint, fail, get humiliated, fall in love, fall out of love, fall in love again, laugh, fight  back, succeed. Name it. Once I thought that we were the dream team. We accomplished things because we know our strengths and weaknesses. I can’t claim that we were the best but I know we were strong. Yet, just like in any aspect of life, change is inevitable.

We still kept in touch after graduation. We hanged out for several occasions, updated one another of our job applications, shared news about our alma matter and stuff like that. I tried to arrange a get-together during our anniversary but everybody started to get busy. Very busy. At some point we lost communications. I reached out, reminded them how much I miss them and tried to set a reunion once in a while. I’d say I tried my best but I grew tired. And to see some of them go out and enjoy their time together without inviting the rest was the straw that broke the camel’s back. Somehow I felt it was just me who wanted to keep the group together.

MiDAS was my refuge. It was like a new found family. I know I could count on them for whatever. I did what I could to keep it alive and bonded but some things are out of my control. No matter how hard I try to reach out to them, if they are not willing to exert effort, it’s just useless. Oh, yes! For the past years since graduation there is one day in a year where MiDAS would be complete – post Christmas celebration. For me, it has just become obligatory rather than a whole-hearted gathering. Why only once a year?

But despite a depressing reality, life goes on. I can no longer live in something that doesn’t exist anymore. I have to blame myself though for being sentimental. But I have learned to know where to stand in somebody’s life. MiDAS was a college group. And college ended three years ago.

Less than ten FB contacts aren’t bad after all. No, it’s not bad at all. As long as I know my friendship is being valued, as long as I know I can count on that person, as long as they are true, I couldn’t be more thankful. 

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The Nike Experience

Yesterday was one heck of a run.

First, let me acknowledge Boom of Magic 89.9 for giving me a chance to win a slot at Nike We Run Manila 10K. It was my first time to call the radio for a contest and the experience was really awesome. Thanks a ton, Boom! :D

I got my race kit last Wednesday and everything in there was great – the bag, the singlet (which is by far the best I’ve got) and a Nike water bottle. There was also a VIP tag which gave us access to the lounge and to the front of the starting line. How cool is that?!

So going back to yesterday’s run, I left at 13:30 and arrived at BGC at about 16:00. The traffic was such an agony. But that was expected as 8,000 runners participated in the event. Despite the excruciating waiting on the road (thanks to Gordon Ramsey for the amusement), I was still optimistic for the rest of the afternoon. I was excited actually. The last time I felt that kind of excitement was when I ran in the Figaro event, which was my first.

Pau and I proceeded to the Nike village. It was kind of crowded already but what caught my attention was the lack booths. Very few event partners, e? There were a few tents inside the village: a Nike store, lounges which were for the exclusive use of VIPs and Nike+ users, concessionaires and a refreshment zone. That’s all. Anyway, we waited there until all runners were asked to proceed to the starting line. We were at the front, of course (thanks to our VIP tag). Five minutes before the run we were led to a warm up exercise. But believe me, you could barely move since the space was very limited. All runners were standing elbow to elbow. I even stepped on someone's foot twice and elbowed a small guy's face. Oops! Sorry. :D

And then the count down began. We started at exactly 17:00. My plan was to run slowly and gradually build up my pace like what I always do. But you could just feel the competitiveness and the excitement in the air that I was forced to run at full speed. After a couple of minutes, I was huffing and puffing. I slowed down a bit and had a cup of water on the first station.

I continued running at an average pace. I thought I should be able to finish before it gets dark. But after five kilometers, I felt pain in my toes. I was getting blisters! Damn! I tried to ignore it but every time I increase my pace it stings so badly I had to walk every few meters. I had no choice but to finish in a walk-run pace.

I failed to achieve my little goal. Stars have come out when I crossed the finish line. worse, I finished at 1:16:11 (that’s unofficial, though). Yan kasi, walang tamang practice, I thought to myself. But there’s no room for regrets. After all, I had a great time. Seeing thousands of runners in red flood the roads was really, really amazing! I’m glad to have been part of it.

I met Pau in front of the finisher’s claiming area afterwards (yes, he always finishes before me!). We were expecting to get the Nike Lunarglide USB but due to delay in production, Nike was not able to distribute it yet. So we got a couple of drinks instead and a poster. We then went to the VIP lounge to have some refreshments. Yes, there was food! The best part of the night! LOL! We were served with lumpia, veggie spring rolls and canapés and iced tea. Refreshing! We stayed there for about half an hour and finally decided to leave. Parokya ni Edgar, Sandwich and Chicosci were set to perform but we left anyway as there were no seats to stay at. Masakit na kaya sa legs! At ramdam na ramdam ko na ang mga paltos sa paa ko!

The event is definitely one of my favorites. For one, I registered for free! I am looking forward to participating again in next year’s Nike We Run Manila. I hope to run with more friends and beat my time. By then, I'll make sure to have better preparation.

Thanks to the free F&B, my night was complete. Hihi!

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