LEARN

Learn something new every month about anything under the sun from our co-alumnae.

Our first contribution comes from Suzette Legarda Montinola, Batch ’87, who brings to us a taste of her grandmother’s famous cooking. Suzette is known for creating, or should we say, recreating La Cocina de Tita Moning, where guests can savor turn of the century dining experience in a Filipino ancestral home. Below is an article taken from the restaurant’s official website, as well as a special salad recipe she shares with us. Enjoy!

The La Cocina Story by. Suzette Montinola

"... Turning the old house into a restaurant was never really an idea, but for some reason, the dinners began. Our first guests were just friends of friends. Before I knew it, the phone was ringing with inquiries and the press was knocking on our door writing wonderful things.

One party became one hundred parties.

New Guests became new friends.

Today, I look in amazement at what a shortlist of my grandmother\'\s specialties has grown into. An ancestral home with a personal family museum where a guest can experience first hand how those at the turn of the century dined in Metro Manila. We are one of a kind in Metro Manila. It is small as a business but it is done in a very big way..."

Kangkong and Grilled Pepper Salad with Caramelized Walnuts and Walnut Vinaigrette

1 Bundle Kangkong Leaves
1 Bundle Cilantro leaves (kinchay)
2 pieces red pepper
1 piece green pepper
a handful of walnuts
Dressing:
½ cup Walnut Oil
½ cup Olive Oil
1 cup del Monte Vinegar
1 teaspoon salt
1 cup sugar
1 teaspoon chili powder

1. Remove the Leaves of Kangkong from the Stalks and wash well.
2. Wash the cilantro very well. Remove the roots, and wash the stalks and leaves very well.
3. Remove the cilantro leaves from the stalks and toss into the Kangkong Leaves.
4. Chop the cilantro stalks very fine and put into the vinaigrette mixture.
5. In a frying pan, heat a little olive oil and add the walnuts. Once the walnuts are well coated in oil, sprinkle with sugar and chili powder, and caramelize each walnut properly. Set aside to cool.

Wash and slice the green and red peppers. Remove seeds. Roast the peppers in a pan allowing the skins to blister, and soften.

Assemble salad by tossing the Kang Kong and cilantro leaves with salad dressing. Top the tossed leaves with the caramelized walnuts and the roasted peppers on top.

Serve the remaining dressing on the side.

La Cocina de Tita Moning
Address : #315 San Rafael Street, San Miguel District, Manila
Telephone Number : (+632) 7342146 / (+632) 7342141
Facsimile Number : (+632) 7342141
Mobile Number : from Overseas : +639175383490
(look for Suzette Montinola)
from Manila : 09186551040
Email address : talktous@lacocinadetitamoning.com