September 2015 - Certified Foodies

5 Quick Tips for Cooking For One

I’ve been living away from my family for over a year now. I got used to our nanay and Ken cooking our meals at home, so I had to go through a big adjustment when I decided to move out. I’m now staying in a studio condo unit that has a small kitchen with not much wiggle room. In this tiny kitchen, I surprised myself when I realized I can do a lot even with such a tight space.

As much as I hate to admit it, when I first started living solo, most days, I relied on food delivery and frozen / processed food. I realized, after a few weeks, that I need to change this because 1) it’s not healthy for me, and 2) it’s been causing a big dent on my expenses. I’ve been wanting to learn more about cooking, but I never took it seriously. I have bookmarks upon bookmarks of different recipes, and yet I’ve only tried making around 10 of them in the past 5 years. Last July, I decided I needed to do something about that, so I’ve been cooking more and enjoying the goodness of home-cooked meals ever since.

I decided to share with you some quick tips for foodies who are like me, living solo, with this desire to cook and eat good food in their own homes. And, maybe soon, Iâ€™ll start sharing my own Mhelinamnam recipes. 😀

TIP #1: Invest in quality kitchen tools.

For me, this is vital. You’ll be using your kitchen tools for a long time, so better invest in quality products. Also, look for kitchen tools that will help you come prep time and washing up afterwards.

In my opinion, a non-stick pan is crucial. It doesn’t matter what your cooking skill level is, you must own a non-stick pan. It not only beautifully cooks dishes like fish, meats, eggs (oh my goodness, eggs!) and sauces, but you also minimize your use of oil, making your meals healthier. 🙂

Thankfully, I found a non-stick pan that works on my induction stove – the newly-launched Lock & Lock Hard & Light Black & SilverÂ non-stick pan. It’s lightweight, and it promises improved resistance to scratch and corrosion with its 3-coating Dupont Teflon. You can find this in Lock & Lock boutique stores and in leading stores nationwide. Trust me, this is a lifesaver! I am #LockedInLove with it. 🙂

I can now pan-fry meats and seafood without worrying about food sticking to the bottom of the pan. Cleaning up is also easier with this non-stick pan.

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Dreaming of Becoming a Chef?

If you are not quite sure what career path to take, there are certainly many jobs you can choose from. Some require more education than others. There are many things you will need to consider when you are choosing a career. First of all, how much money will you be satisfied with earning each year? Make sure that the career you choose has the income potential you are looking for. You should also be certain to choose a career that you will enjoy doing for many years to come. Why should you become a chef like Tim Love?Here are some of the biggest reasons.

Tim Love - Chef

1. Great income potential

It is no secret that chefs make great money. While chefs do spend many hours on their feet, and the hours can be quite long, they are compensated accordingly. It is also possible for a chef’s pay to go up substantially during his or her career. You can work your way up the ranks to become an executive chef of a classy restaurant. This position pays extremely well. If you want to maximize your income, you can choose to open your own restaurant. While this will be a significant financial risk, the financial rewards can be huge if your restaurant is a success.

2. You can work in many different locations

If is common for chefs to change jobs frequently during their careers. This sometimes happens because a chef will get a better job offer somewhere else. However, chefs will often quit a job because they want a new experience. Working in the same kitchen can become boring. Chefs can find work in hotels, restaurants, resorts, cruise ships and many other places. This allows a chef to have a new adventure, while also earning a living at the same time.

Restaurant

3. Chefs are always in demand

The economy has been bad for a long time. However, professional chefs have not been affected by the economic downturn. In fact, there is more of a demand for chefs now than ever before. This is a profession that is always in demand, so if the restaurant you are working for goes out of business, you will not be out of work for very long. If you are able to prepare a wide variety of foods, there will always be someone willing to hire you. In these uncertain economic times we are living in, being a chef is one of the most stable professions out there.

Sushi Master: Authentic Japanese Food in Malabon City

Whenever Mhel and I are badly craving for some quality Japanese food, Malabon City has never been the first place that comes to our minds. But all that has changed when we’ve finally discovered the newly opened Sushi Master right at our hometown.

Sushi Master, which opened June of 2015, stands along what I call the “foodie avenue” of Malabon City, where big-name food businesses like Nanay’s Pancit Malabon and Dolor’s Kakanin are also strategically located. The restaurant is jointly owned by the foodie couple Nolenz Evanglista and Emily Panganiban. Nolenz has worked in Japan for a few years, so he has first-hand knowledge of the flair and flavor of authentic Japanese cuisine.

They have been inviting us to visit their restaurant even before they have first opened their doors. One long weekend in August, we finally gave in to their request, and now we’ll tell you how our dining experience went.

For our drinks, we ordered a glass each of their Iced Tea, Pink Lemonade, and Mango Shake. Their Pink LemonadeÂ (Php 50) has the right balance of sour and sweet that I particularly loved, while the Iced Tea (Php 30) was not too sweet or bland. It was a cold day but it didn’t stop our Nanay from enjoying their perfectly refreshing Mango Shake (Php 75).

I’ve heard only good things about Sushi Master’s GyozaÂ (Php 95) when my friends visited a few weeks earlier, so I was really curious to get a taste of it. The wrapper was a little thicker than most gyozas from other Japanese restaurants, but the filling was one of the most flavorful we’ve had.

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