Marketman in Travel+Leisure Southeast Asia

T&L cover[1]

What a pleasant surprise! I thought it was going to be just a little “blurb” that was coming out in the October issue of T&L… But instead it’s the opening page of an article on food bloggers in this month’s issue… Yup, Marketman is in the September T&L Southeast Asia. :)

P55_09Insider_GuruML[1]

The Food issue features an article on food bloggers from several cities around Asia and some of their foodie picks. Pick up a copy of the magazine if you want to read the full story. For Manila, out of several categories of restaurants and watering holes discussed, the magazine chose to focus in on three places: Milky Way, Kanin Club and Lusso. Photos of the magazine cover and “Manila” page are posted here with permission from T&L.

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Marketman

Marketman is a well-traveled management consultant who loves buying, cooking and eating good food. Read more »

106 Responses

  8. Hi, MM! … something to inspire you to continue blogging :) Your blog saves me from homesickness. My day is never complete without checking your blog once at the very least.
    I panicked when I learned that you’re taking a sabbatical. hahahahaha! But, really, I learn a lot and get entertained when I read your blog. Thank you so much!

  9. Congratulations! You so deserve this,MM! I have to go to Borders and check if they have this magazine.

  14. Here’s hoping this will make you reconsider about saying goodbye to blogging :) Congrats MM!

  22. Congratulations, MM! I hope this accolade will inspire you to continue feeding our Market Manila addiction. I really, really hope that you will go back to regular blogging….because my addiction to this blog is just so hard to break…. :-)

  23. congratulations! noticed you have penchant for linen polo shirts. thanks for not taking a leave from blogging.

  27. Congratulations are in order, I suppose. Now, i’ll go look for a copy at “Bestseller”.

  28. Multimedia Marketman! TV and print may have found you, but this corner of the web is hopefully where you’ll always be. :-)

  30. Congratulations! Eversince I heard and watched you on Anthony Bourdain’s `No Reservations’…. I thought highly of your blogging. It’s always educational to find and learn new things, esecially on your trips with Mrs MM and the Teen. MM, it is only right that your blog is featured in magazines… More power to you and am really glad you’re still here.

  37. Good to see that you’ve decided to “semi-retire” only. I was saddened to read of your “retirement” from blogging, you’re the closest thing I have to a folk hero G. MarketMan.

    I’ve been a lurker for some time now and you’re right, people like me will only comment on certain select entries.

    I will, however take this time to let you know publicly how much I appreciate your writings and your uprightness (i.e. dedication to noble causes and bashing plagarizers).

    Keep writing. Don’t deny your readers of a wonderful thing.

  40. Yup, MM..it is really difficult to say good-bye or “till then” to something…I always say…I am done with baking! …but the itch is always there and I always go back like you!

    Nice fedora, MM…here it is making a comeback!

    To Ms. Cusinera….send me an e-mail and we will talk baking to heart’s desire before I croak (you never know!)…try the Mocha Chiffon cake topped with mocha leche flan for a twist.OK?

    If you reading this thread Apicio (wherever you are), just know that you are DEARLY MISSED!

  43. I knew it, you are back to blogging heaven, food blogging lives within your veins. Where can I get a southeast asian copy of this T&L mag here in the US?

  44. Is this for real? You’re probably looking at your keyboard like some junkie ready for your next fix. “I gotta write!” “I gotta write!” Anyways, good to hear from you and congrats on your recent publication.

  49. Have to have a copy! Making calls to Manila to dispatch relatives – please, run dont walk to nearest Powerbook or National bookstores for said issue!

  50. Congratulations, MM! Well-deserved indeed!

    To Betty q: Would you please share the Mocha Chiffon Cake with Mocha Leche Flan Topping recipe? It sounds divine! Please have pity on someone who hasn’t had any mocha cake for 7 years. Pretty please……with mocha leche flan on top. :)

  53. wohoo! now you’re back in circulation… are they aware that the person in the magazine is just your double ? :-)

  54. wow!! will look for a copy at FullBooked later. :) great job MM, with this article I hope our country will be known as one of the hottest culinary spots in SEA. :)

  56. i remember a post of yours explaining a comment of Sister that meant so much for you , with Sister being referred to as the sister of pig man. =) i am sure your whole family is so very proud of you for this latest addition in your numerous achievements as a respected food blogger.

  64. if ABS-CBN calls Kris Aquino “the Queen of All Media”, i hereby name you “The King of All Media, International Pa!”

  65. Congratulation MM, your hard-work and perseverance to entertain your readers with your culinary thoughts are well worth it. It’s always a pleasure to read your blog. Cheers to your success MM.

  66. I’m proud too !!!! I’m one of those 9000+ regular readers mentioned in the T&L Magazine. Congrats to us MM !!!!

  67. you are well respected & well loved ……. people not only recognize but more so appreciate your effort in sharing :-) May you be blessed with swift recharging so as to be able to return to these pages ……. please …….

  69. Congratulations! Maybe last year wasn’t your peak, no?

    All good things to those who wait. Somehow your pose reminded me of Hannibal Lecter. Sweetbread, milord!

  73. Congratulations MM!!! No one deserves it more than you do. More power to you.

    Ms. Betty Q…count me in..please and thank you!

  74. Ms Betty Q, your mocha leche flan topping does sound interesting. Would it be too much to request a recipe ? Made one last summer but with avocado cream filling and topped with ripe manggo slices

  76. Hi Betty Q,

    Your fans will be very grateful if you can share the mocha chiffon/leche flan with us.

    Thanks.

  77. I take it the mocha chiffon is a variant of the crema de fruta without the fruits and an upside down cake

  81. Congratulations!

    I continue to read you not just because of the content but primarily, you’re not commercial… not being paid to write someone/ something. :) May not agree with you at all times but most of the time, you make sense.

    Here’s to more years of relevant blogging.

  85. Sorry, MM…don’t mean to hijack your post. I just clicked on Ms. Cusinera after she told you that you inspired her to start her own blog. I always click on others through your blog just to see what they blog about. Then I found out that Ms. Cusinera made a custard cake and I made a few suggestions to her. At any rate, for those interested in making that Mocha cake with mocha leche flan…here it is…masarap with Bailey’s coffee and enjoy it while reading your Travel Leisure magazine!

    For the leche flan…I used MM’s leche flan recipe with duck eggs with a few minor changes. I added a pinch of salt. …for 1 cake topping: 9 large yolks, 1 small egg, 4 duck yolks, 2 cup cream, 1 and a half cup homogenized milk, three quarters sugar or a bit more (taste it), pinch of salt, 1 and half tsp. vanilla,
    1 and a half to 2 tbsp. INSTANT COFFEE ( I prefer Nescafe and I tried other brands but somehow I find Nescafe gives the coffee essence I am looking for in any baking I do…..please bear in mind I DO NOT WORK for Nescafe nor am I related to them!), If you want ta thicker topping, increase the proprtions and make it 1 and a half. Heat up the milk and dissolve coffee in it and let it cool down.

    Follow the procesure fo rmaking leche flan and make caramel first..let it harden and set aside the leche flan . Do not pour it on top of caramel yet …make the cake part next.

    MOCHA CAKE: this is the cake that I have been baking for the last 40 something years. it is tried and true and fool proof! My boys and I prefer the MOCHA ICING on it but sometimes, I top it with leche flan if I need to make something different with the Mocha cake.

    2 and a quarter cups SIFTED CAKE FLOUR. If oyu do not have cake flour, sub bu using all purpose flour MINUS 2 tbsp. apf and use 2 tbsp. cornstarch….for every cup needed of cake flour. Do I make sense…

    three quarters cup sugar (ok…boys are in University and this thing is popping up instead of the question amark and the slash sign !)
    1 tsp. salt
    3 tsp. baking powder

    Sift everthing over a bowl and make a well in the center and add:
    half cup of vegetable oil
    7 extra large egg yolks or 8 regular yolks
    2 tbsp. Nescafe instant coffee …dissolve in three quarters cup hot water and let it cool down before adding to mixture
    1 tsp. vanilla

    Whisk everyhting until smooth and strain.

    7 or 8 eggwhites, room temp.
    three quarters cup sugar
    1 tsp. cream of tartar or lemon juice if you don`t have cream of tartar

    Whip eggwhites with cream of tartar until it looks like soft shaving cream. Add sugar gradually and whip to soft peak stage …it looks like shaving cream. Do not overwhip. Then take a big sandok of the meringue and fold it into the strained yolk mixture to lighten the mixture. You don;t have to be gentle at this point. The object of the game is to lighten the mixture. Then take another big sandokful of the meringue and then start the folding thingey using a giant rubber scraper. Then add the last sandokful of the meringue. You should have a nicwe light fluffy mixture.

    Now, put the baking pan in another bigger baking pan. You will bake this cake bain marie. Pour the leche faln mixture on top of the HARDENED CARAMEL. You will hear a cracking sound as you are pouring it. Then ever so gently scoop the cake mixture on top of the leche flan. it will float. Then smoothen surface ever so gently spreading it to the sides so it touches the sides. I usually scoop the cake mixture in big scoops using a sandok.

    Then pour room temp. water into the bigger baking pan only halfway ( or a bit less) up the sides of the cake pan. Oven temp. 350 degrees and till top springs back when touched about 50 to 55 mi nutes.

    Take it out of the oven and the bain marie. …and do not invert. Ordinarily, chiffon cakes are cooled UPSIDE DOWN.

    But custard cakes….let it cool as is. Do not invert yet. Let it cool thoroughly. Next day, run a thin knife on sides and unmould onto platter. The caramel will run down the sides of the cake. Oh, I forgot, dip the bottom of the cake pan for a few minutes in hot water to loosen the caramel…just the bottom of the cake pan.

    Note: the cake batter usually fills a 9 by 13 pan WITHOUT the leche flan. You will have enough batter to fill the leche flan cake pan ( I use 9 by 13) to 3 quarters full and have some leftover to fill a small ensaymada moulds for MAMON. For mamon…just sprinkle bottom of ensaymada moulds with water…SPRINKLE ONLY.

    Now …Sandy: if oyu are craving for the Mocha Cake like the ones back home iced with Mocha icing….1 pound butter…not too hard and not too soft,
    in a 2 cup glass measuring cup, add one half cup hot water nad dissolve 1 tbsp. Nescafe and 1 tbsp. sifted cocoa powder in the hot water. Add half cup evaporated milk. Stir. Add next, a tad less than 1 cup sugar, Stir to dissolve the sugar. Add 1 tsp. vanilla.
    Now, cream your butter until l no more lumps. Then add the cooled milk mixture gradually. When everythinig is added, whip it UNTIL the mixture LIGHTENS to a beige color.

    This mnocha icing is enought to ice a 9 by 13 cake…with a thin layer as filling. If oyu want to make it into a swiss roll, divide the cake layer into 3. Take 1 layer and spread a thin layer of the buttercream. Now roll using a sheet of wax paper as guide…I meant the cake laye should have been on top of a sheet of wax paper, Then roll into a baston using the wax paper as guide. Then fold over the top of the swiss roll now the wax paper but still the bottom layer is on the wax paper. Take your palette knife and push the sides against the sheet to make a tight roll.

    I hope you guys can picture this. Now slap on some butter cream all over the top of the roll covering the entire roll. Ever wondered how the bakeries make the top Smooth….take a strip of wax paper aout 3 to 3 inches wide and depending on how fat or skinny your roll is, make it about 1 to 2 danngkal long. NOw, one end on one side of the roll and other end on the other side. and the wax paper resting on top of the slapped on buttercream roll. … hold the strip on both sides using few fingers on both hands and just SLIDE that wax paper strip all the way down of the swiss roll. There you have it, smooth buttercream filled MOcha roll.

    Ordinarily, the Mocha cake with Mocha buttercream can be frozen. Howver, the leche flan cake CANNOT be frozen. So share with your kapîtbahays!

  86. “2 and a quarter cups SIFTED CAKE FLOUR. If oyu do not have cake flour, sub bu using all purpose flour MINUS 2 tbsp. apf and use 2 tbsp. cornstarch….for every cup needed of cake flour. Do I make sense…”

    Flour here in Manila is: 1st class (bread flour), 3rd class (cake flour), and APF. Though I doubt how stringent standards are here since they tend to repack these. And YES, you do make sense.

    Sometimes though, vendors think 1st class is cake flour. Duh

  88. another feather on the cap for MM..congratulations..
    and thanks bettyq for another wonderful recipe..

  90. betty q, Thank you so much for you recipes. I have baked and cooked a lot of your recipes. And I always follow your instructions/procedures and ingredients faithfully. Each single time, the dish always gets a rave response. I always tell them I got the recipe from MM’s blog and from you. It is just so amazing getting all these tips from somebody who is so knowledgeable and who seems to be so generous with what she knows too. I think I just got bitten by this baking bug a little hard and the hubby seemed to notice that the hand mixer was not sufficient for my escalating fondness for baking. So on mother’s day, a big white box was sitting on the island with my name on it. Kitchenaid mixer! For the new mom? Since I declared to everyone in the family that I will be baking our new baby’s “monthly celebration cake”, they are now looking forward to what I will make every month. It all started with your chocolate cake recipe. I am not a big chocolate fan but everyone else in the family are. And that chocolate cake got people gushing. I know you have another chocolate cake recipe. If you care to share it with me, I will be very grateful. And my family will probably think I am the goddess of chocolate cakes. I will try your mocha cake this weekend for my baby’s celebration this month (and some of MM’s seafood recipes). I know this will be good. Since I started reading this blog, I have acquired a handful of gadgets/materials. Hubby has in fact cleared out shelves and cabinets for my newly acquired equipment. He did notice that there seems to be new stuff popping up each time he uses the kitchen and it needs to be organized. Next will be a paellera and maybe a fishpan too…Hubby thinks I am beginning to be like Julie in Julie and Julia…

  91. Hooray, bettyQ is back! that arm must have rested enough post op, but be gentle with it so you can keep typing those wunnerful recipes while MM takes sabbatical. We want him back refreshed and re energized! Yu cn try typng shrtct n wel figr it out.

    Nw to gt to bkng agin to try my new ovn. Thnks for shrng bettyQ.

    Hey guys! Save the recipe on your desktops so you don’t have to search or ask bettyQ again when you need it.

  93. Ms. Connie C….since you have HI-TECH toys now…your oven….25 degrees lower (oven temp)than my LO-TECH oven!

    Ley..I would be more than happy to share what I know …you know that….but I hope you have the patience to find my e-mail address amongst MM’s GAZILLION posts. My apologies if I cannot post it at this time kasi the last time I posted it, I was INUNDATED with JUNK MAIL!!!!! Maybe MM can oblige your request…MM, can I trouble you please to forward it to LEY aand Tin-Tin?

    MARAMING SALAMAT PO!

  94. bettyq, this is perfect timing! hubby’s been craving for mocha chiffon cake and i’ve been searching online but not really sure if i could trust that the recipes are good. will definitely be keeping and trying this one. thanks!

  95. Wooohoo…MM…great!! So miss you bettyq..have had so many life issues so have just been reading..lurking…but jarred out of my existence when my daughter told me MM wanted to retire…..noooooo……still praying you stay…you have a God given talent not everyone has…..

  96. Sunflowii: when you ge tthe chance to try it and make them into Mocha Rolls as I described above, try this …I was thinking of a way to best describe the strip of wax paper using it as a means of making the roll as smooth as you can…so I thought of a HORSESHOE…I hope you can picture what I meant…

  97. Nice, it feature on of our developements in sta. rosa.. the paseo de sta. rosa..
    i love to eat at the kanin club. Mr. MM, have you tried one of their crispy dinuguan. and the delicious maruya and turon. my boss loves the turon..

  98. Thanks a lot Bettyq. Once I have finished all deadline, I will devote time to search for your email address. Welcome back also, since I noticed that you have also been “absent” in several posts.

  100. @Betty Q~ marami pong salamat for the leche flan cake recipe, it was “spot on” alang eggy taste=) I’ve found your email addy….sinuyod ko po ang posts po ni MM para lang mahanap ko po=) sana na receive ninyo po ang msg ko. It so hard to find recipes that really work and thankyou for sharing your recipes and knowledge…susuyodin ko po ulit ang mga comments sa MarketManila to get all your tips and recipes….thankyou also MM for letting this swapping of recipes to occur on MarketManila=)

  102. wow MM!! with that feature, I’m sure this blog’s visitors will continue to increase!! and i’m sure you wouldn’t want to disappoint them by not having any new posts :D

  104. Daghang Salamat Betty…as usual, you’re awesome. Hope we can do justice to your recipes.

    Thanks MM for allowing your blog to be the venue of this recipe exchange. God bless you both!

  105. @ Betty q.: Thank you so much for the recipe. I’ve been busy and didn’t see your post until today. I’m so excited to try it this weekend. Instructions pa lang, I’m drooling already! Diet-shmiet! I’m gonna have my mocha cake…and eat it too! Soooo happy! Can’t decide which topping I want! Maraming-maraming salamat. :)

    As always, thanks to MM! Huwag ka sanang magsawa.

  106. Betty Q: Careful with your arm….that was one long mocha recipe! But I’m so glad you are back sharing your wonderful recipes.I’m going to try this cake soon.

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