First, I fell in love with her lovely home reminiscent of cool abode you can find somewhere in Bali, Indonesia. Then, I was smitten by her small, albeit functional kitchen where all the beautiful madness transpires. After the visual feast of the aesthetics, it was Sabrina Artadi’s bohemian personality that reflected in all the dishes she prepared that stuck with me and still lingers by the time I am writing this piece.
How can you not be fascinated by someone who has an upcoming cooking show at the Asian Food Channel and yet boldly declares that “Ooops” is the operative word in her kitchen? Sabrina Artadi of Sabrina’s Kitchen which will be shown on the 19th of April at the Asian Food Channel believes that much like in real life, it is okay to commit mistakes in the kitchen. We are human after all.
For someone who doesn’t have a formal culinary background, Sabrina’s flair for creating palatable dishes proved to be impressive. Her belief that bohemian and rustic approach to cooking which for her commensurate to not to perfect nor styled works perfectly well. It is not everyday that you get the chance to meet a non-chef that can pull off a delightful menu that echoes an endearing personality meant to be celebrated.
When a beautiful woman who just came from a morning run and still sporting a work out attire welcomes you at her home with a big smile on her face while a pleasantly intoxicating aroma wafted through the air, you know you are in for something. For us that afternoon, we were in for something delightfully delicious.
A refreshing concoction of ice cold tea, honey, and Mc Cormick Rosemary prepared by Sabrina herself welcomed our group. It can be just your ordinary pitcher of iced tea, but couple of sip will introduced you to the distinct taste of rum that made the rather ordinary drink into something that has more depth to it. The drink was delightfully refreshing, it was a welcoming rays of sunshine in a pitcher.
Watching her from the other side of the kitchen counter while she candidly carries conversation and works her way in the stove, you would know that she is more than just a woman who cooks. She is a goddess in communion with her passion.
The charm in Sabrina's Kitchen lies in that fact that every action is a proof that cooking can be candid and easy and that anyone can actually do it. She believes that if she as a non-chef can whip up delicious and comforting dishes for her loved ones, anyone can do it too. While her extensive travels exposed her to different cultures and cuisines with heavy emphasis on Mediterranean and Middle Eastern side, Sabrina has a stronghold in using natural ingredients preferably sourced locally.
Sabrina grows her own herbs in her modest garden and when asked what are her favorite spices, she answered cinnamon, turmeric, paprika, thyme, and cumin. She also confessed that she loves cooking with spirits such as rum and wine. For someone who regards cooking as her stress reliever, Sabrina is doing it pretty well.
Beyond the pretty face, impressive physique, and incredible talents, Sabrina who is a former beauty queen and a mother of two can be a steady stream of inspiration as she dishes out stories from her past where she draw her strengths and inspiration from. Indeed, a time at Sabrina's Kitchen is not just about culinary indulgences, rather, it will expose you to Sabrina's palatable interpretation of the wisdom and knowledge she gained and is still gaining in this lifetime.
That afternoon, Sabrina prepared four delightful dishes for our group to devour; Sabrina's Inasal, Sabrina's Refreshing Mango, Dill, Wansoy and Romaine Salad, McCormick Herbed Butter Pasta with Chorizo and Mussels Sauteed in Dark Beer or Rum, and Sabrina's Idiot-Proof Crepes.
The Ultimate Illonga Inasal
Serves 4
Ingredients
one Whole Chicken, cut into parts.
one cup banana ketchup
1/4 cup chopped garlic
one bunch tanglad or lemongrass, pound leaves for maximum flavor
one bunch guava leaves
1/2 cup soy sauce
1/2 cup rum
Method
1. In a large bowl, prepare the marinade using the above ingredients.
2. Place the chicken to marinate for at least 20 minutes.
3. Heat up your grill or oven then cook for about 25-30 minutes.
4. Insert bamboo skewers and serve on a banana bark for that cool Sinulog fiesta touch.
Sabrina's Refreshing Mango, Dill, Wansoy and Romaine Salad
Serves 4
Ingredients
one cup ripe mango, finely chopped
two cups romaine, chopped
one cup tomatoes, finely chopped
1/4 cup wansoy or coriander leaves, finely chopped
1/4 cup dill
one cup shrimps
Method
1. Sautee peeled shrimps with salt and pepper for 5-10 minutes, then set aside to sool.
2. In a large bowl, mix all the greens and vegetables.
3. For the dressing, mix 1/2 cup yogurt and 1/2 cup mayo.
4. Pour dressing to salad and toss.
5. Top with sauteed shrimps.
McCormick Herbed Butter Pasta with Chorizo and Mussels Sauteed in Dark Beer or Rum
Serves 5
Ingredients
one kilo mussels, cleaned and pre-boiled
1/4 cup shrimps, peeled
one cup chopped chorizo, with paprika for added flavor
1/4 cup rum or half a bottle of dark beer
one pack Angel Hair Pasta
one cup melted Light Butter. Add half a teaspoon of oregano, rosemary, thyme, garlic and 1/4 cup of freshly chopped parsley, salt and pepper to taste. Place melted herbed butter in a container and freeze.
Method
1. Sautee chorizo for about ten minutes, then add paprika, rum and garlic.
2. Add shrimps and mussels (or any shellfish in season).
3. To serve, place warm noodles on a plate and add a slice of the Herbed Butter.
4. Top with chorizo, shrimps and mussels.
5. Add Parmesan to taste.
There couldn't be more apt description of Sabrina's dishes than "home cooked comforting meals." What we had feasted on was downright palatable with honest flavors that will remind you of home. The presentation although not styled and unapologetically rustic still holds a pleasing charm to it. Nothing was intimidating, only comforting.
Of the dishes we tried, it was Sabrina's pasta that floored me. The ingredients were simple, even the cooking process. At a glance it can be just any other pasta but the use of herb butter that went perfectly well with the other components in the dish gave it a beautiful spectrum of intricate flavors that flirted with my palate.
Sabrina's Idiot-Proof Crepes
Makes Ten Crepes
Ingredients
two whole eggs
1/2 cup flour
3/4 cup milk
1/2 cup water
1/2 tsp salt
1 1/2 tbsp butter
fresh fruits in season (mangoes, bananas, oranges, pineapples)
Butter
Rum
Ice Cream
Choc-Nut
Method
1. Dip cotton in melted butter and rub in a non-stick pan before heating.
2. Pour 1/4 cup of crepe mixture on the hot pan, rolling the pan to ensure an even coating.
3. If there are hole in the crepe, don't worry, just cover it up by adding more of the crepe mixture.
4. Once the crepe starts to form and bubble, add two tsps of fruit on oe side of the crepe, sprinkle some Choc-Nut, pour a little rum and a scoop of ice cream.
5. As soon as the crepe starts to set, fold the other half over the fruit, ice cream and Choc-Nut forming a half-moon shape.
6. Place the crepe on a plate and garnish with some fresh mint.
7. You can try other fillings likes nuts or marshmallows, and other flavors like cinnamon. And remember, have fun!
Spending an afternoon at Sabrina's Kitchen was a delightful experience full of good food, great company, and inspiring anecdotes from Sabrina. So, if you want to witness the wonders that can happen at Sabrina Artadi's Kitchen, catch her show, Sabrina's Kitchen at the Asian Food Channel starting on April 19, 2013. This show will air every Friday at 8pm, with replays on Saturdays at 1:30pm and Sundays at 8:30am.
To know more about Sabrina's Kitchen, you may visit Sabrina's Facebook page and the Asian Food Channel's website and Facebook page for more details.
