Twenty years ago I started writing for a newspaper about a subject I was passionate about: food. I got good advice and encouragement from my then editor and mentor, Alice Mendoza, as well as from friends Nancy Reyes and Monique Toda.
Today, this type of writing has become a dream job for foodies. Imagine someone who loves to eat and writing about the experience.
There are many sources of finding good food. I talk to other writers, bloggers, both young and old, friends, and new acquaintances. Recently, I was talking to Michiko Manalang, daughter of a good friend. Although new in the food scene, she gave me interesting tips on what she had reviewed and discovered.
Occasionally somebody would recommend a dish or pastry. If I like it and feel it’s worth sharing to readers, you will read about it here. Or I will suggest how I think the particular dish can be improved.
One day, a friend texted about a young chef named Jyn who cooks good roast chicken at home. After a few days, I had a taste of it—Mediterranean Roast Chicken with flat bread, salsa, chili oil and yellow basmati rice. It looked like your ordinary roast chicken but it was so good it stayed in my mind.
The skin crispy, the meat juicy and tastily mixed with Middle Eastern herbs, the sidings perfectly enhancing everything. Super sarap!
I recently sent this chicken to a friend who is well-versed in good food here and abroad. He told me he wasn’t sharing it with his family. It was that good.
As it turned out, the woman behind this dish, who has become a good friend, also makes other delectable food such as Hainanese chicken, pastas and salads. Check out her stuff (tel. 09175280563).
And speaking of roasts and celebrations, I thought I had forgotten about roast turkey since Thanksgiving had just passed last month. But I realized it’s Canadian Thanksgiving which is celebrated in October, as opposed to American Thanksgiving which is observed at the end of November.
In any case, for superior Thanksgiving turkey, you have to try the one made by chef Bob and Ninay. It comes with all the sidings, cranberry, mashed potato, stuffing and gravy. Ask for more gravy.
What I do is get slices of the turkey, smother them with gravy before enjoying everything with mashed potato, which I also dip in lots of gravy. Yum! This I can have all year round.
Chef Bob also makes other items like crispy and flavorful Boneless Pork Belly. Masarap! (Tel. 09189098850)
I cannot thank God enough for such blessings like this job of writing for the Inquirer, which is so much fun I don’t consider it work at all.
Follow the columnist at sandydaza.blogspot.com; Twitter @sandydaza