Years ago, while my mom was recovering from a heart procedure, I noticed a tabletop announcement that read: “St. Luke’s now offers room service dining.” I no longer remember exactly what was on the tent card, but I vividly recall the taste of the chicken that I ordered. It was delicious, tender and juicy.

It was then that I met chef Brando Santos, the hospital’s executive chef. He was initially with St. Luke’s Medical Center in Quezon City, and was later transferred to St. Luke’s in Bonifacio Global City, Taguig.

It was under Santos’ tenure that the entire hospital menu was revamped to give their patients a wider variety of offerings.

A room service menu was created and the buffets for the wellness center and for hospital events were transformed. Simply put, hospital food became a bit more exciting with Brando at the helm.

Santos is a multiawarded chef and the senior sous chef for chains of Unilever Food Solutions, Philippines.

Bemedaled as he is, it is his social media persona that I like most, simply because this is the Brando that I know and hold dear: the jolly guy who loves to cook and to eat, and shares the joys of both with everyone.

I often visit his Instagram page to find him cooking everyday dishes.

Through his Reels, Brando shares his cooking techniques, doing so in a manner that’s fun and easy. He is a firm believer that a great-tasting dish is created by developing and bringing out the natural flavors of ingredients through the correct cooking process. His Reels elevate everyday dishes, making them more delectable and memorable.

Chef Brando’s Spaghetti Sauce

“Growing up, I’ve always loved the spaghetti being offered in Makati Supermart, Pancake House and Jollibee. Each signature spaghetti dish from these restaurants offer such a unique taste and flavor profile that inspired me to make my own version, incorporating all the interesting facets of the sauce. I enjoy cooking this for my family and friends,” he said.

45 ml cooking oil

90 g minced onion

30 g minced garlic

1 pc Knorr beef cube

1 kg ground beef

60 ml Knorr Liquid Seasoning

30 g all purpose flour

300 g sliced hotdogs

2 g cumin powder

1 liter Filipino-style spaghetti sauce

500 ml water

2 pcs bayleaf

30 g liver spread

30 g sweet pickle relish

90 ml condensed milk

1 g cracked black pepper

2 g Knorr Chicken Powder

Cooked spaghetti

Grated cheddar cheese

Heat oil and sauté the onions and garlic. Stir in the Knorr beef cube. Add ground beef, cook for 5 minutes. Add Knorr liquid seasoning. Stir in flour, cook for 1 minute. Add hotdogs and cumin powder.

Add the spaghetti sauce, water, bayleaf. Simmer until the flavors meld together.

Stir in liver spread, sweet pickle relish, and condensed milk.

Season with black pepper and Knorr chicken powder. Pour over cooked spaghetti and top with grated cheese.

Korean Fried Chicken Burger

Korean fried chicken

4 pc (230 g to 250 g/piece) chicken leg quarter, cleaned and trimmed, filleted

Brine

1 liter water

70 g Knorr Chicken Powder

60 g ginger, peeled and bruised

To make the brine, combine water, chicken powder, sugar, and ginger in a pot. Bring to a boil. Cool brine and transfer to a deep food pan. Place chicken in the pan, making sure it is fully submerged. Cover with cling film and put in the chiller. Brine for 24 hours.

Remove chicken from the brine and wash. Dredge well in flour mixture. Deep fry until golden brown and fully cooked but still moist. Glaze chicken just before assembling the sandwich.

Flour mixture

250 g all-purpose flour

70 g cornstarch

6 g baking powder

2 g Knorr Chicken Powder

2 liters corn oil for deep frying

Combine ingredients and mix well. Preheat the oil to 350ºF.

Gochujang glaze

250 ml Knorr Teriyaki Sauce

30 g gochujang10 g minced garlic

5 ml Knorr Liquid Seasoning

10 ml sesame oil

1 g toasted white sesame seeds

Cracked black pepper, to taste

Combine all ingredients in a pot. Bring to a gentle boil while whisking. Season with cracked black pepper.

Kimchi slaw

120 g white cabbage, cut into thin strips

80 g carrots, cut into thin strips

60 g red onions, cut into thin strips

90 g kimchi, chopped plus 30 ml kimchi juice (from the kimchi package)

30 g Lady’s Choice Real Mayonnaise

5 ml lemon or calamansi juice

Salt and pepper, to taste

Combine all the ingredients in a bowl and mix well. Season to taste. Chill until ready to use.

Other sandwich components: 4 pcs brioche bun, halved, buttered, and toasted

Chicken ‘Inasal’ Skewers

1 kg chicken leg fillets

Marinade:

30 g Knorr Chicken Powder

60 g Knorr Liquid Seasoning

60 g cane vinegar

30 g calamansi juice

30 g muscovado sugar

20 g tanglad, bruised

15 g ginger, minced

15 g minced garlic

Japanese skewers

Combine all the ingredients for the marinade. Mix well and marinate chicken fillets for 12 hours. Skewer the and grill chicken until fully cooked. Serve with your choice of dipping sauce.

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