VOICES

Young Chefs, Healthy Eats: Keys Students Share Recipes

Javi (L) and Anton (R) show off their cooking skills in their comfort zone—

their kitchens!

Photos © Javi Blanco & Anton Ibarra

This nutrition month, Keys School Manila is excited to showcase the cooking talents of three of our students. Javi Blanco, Anton Ibarra, and Nate Gococo are stepping up to the plate to show us that healthy eating can be fun and tasty. These young chefs are ready to share their favorite recipes and cooking tips. Let's see what's cooking in their kitchens!

What's your favorite healthy recipe to make, and why do you think it's good for you?

Javi: My favorite healthy recipe is Grilled Chicken because it is easy and healthy. After all, it is a single ingredient being cooked, and it is just seared. 

Anton: I like my mom’s Soy Sesame Vinaigrette Salad. I think that it’s good for me because it’s salad and there are a lot of nutrients that go into it like Vitamin A and C for example. This salad is good but I also like Caesar Salad honestly. 

Nate: I love Spanish Potato Omelette (Tortilla de Patatas). I first tasted this dish in Madrid. I enjoyed this dish very much because it was a good balance of protein and carbohydrates. My mom and I looked for the recipe online and decided to make it back home. We usually eat this for breakfast.

Nate mixes a wonderful blend of savory ingredients!

Photo © Nate Gococo

How has learning about cooking changed the way you think about the food you eat every day?

Javi: I think after learning about cooking and watching a lot of videos, I think that I “analyze” food more. What I mean by this is that I pay more attention to the food and the ingredients that go into it like maybe the salt/seasoning levels, texture, umami etc. I personally like analyzing food. 

Anton: Cooking has made me more aware of the quality of the food. I think about the way it is cooked, the way it tastes, and how practical it is to make it. And of course, where I eat it.

Nate: Learning how to cook with my mom made me realize that some dishes that we order in restaurants can easily be made at home. I am not a picky eater from the start. This helped me a lot in experimenting with recipes according to our preference. For example, not all crepes that we make are the same. Some have fruits and some are very simple with cinnamon and sugar only. 

Anton truly has a touch of gold in the kitchen!

Photos © Anton Ibarra

Javi, Anton, and Nate are also excited to share their favorite recipes. These young chefs have cooked up some delicious dishes that are both healthy and easy to make. From quick snacks to family meals, they've got something for everyone. Let's take a look at what these talented boys are bringing to the table!

Javi’s BurritosIngredients:1-2 canned black beans1 tomatoHalf an onionYour favorite meat ( I use grilled chicken seasoned with taco seasoning )Half a bell pepper1 can of cornSome butterDried oreganoCumin to tastePaprika to tasteSome salsaYour favorite flavored Mexican rice recipeYour favorite cheeseBig tortillasSalt and pepper to tasteSteps:Black beansChop onions and pepper finely.Add oil to pot and saute the onion and pepper.Add some cumin and paprika, then continue to saute for 10 minutes.Add the drained black beans and refill the can with water 1-2 times then pour it in the pot.Simmer until desired consistency, and then season with salt and pepper to taste.CornHeat the pan on the stove and add butter.Add drained corn to the heated pan and let it cook for around 3-5 minutes.Turn off the heat and add 1-2 teaspoons of dried ( or fresh if available ) oregano.I like to make my rice vary most of the time, so I don’t have a distinguished recipe, so here is a format.Steps:Dice some aromatics of your choice ( Onion, Garlic, Bell pepper ETC).Saute the aromatics until softened.Add some Mexican seasoning.Add as many cups of rice and broth as you would usually cook rice ( You can also add canned tomato mixed with the broth to add some flavor).Let it cook until the rice is fully done.Now season to taste.I have a couple of tips!Don’t use water. It can lead to the rice being bland.Cook the aromatics longer (it needs to be cooked longer than you would think.).Experiment. It can lead to being one of your favorite recipes.Check out YouTube for a more in-depth explanation.General recipe Once all of your toppings are done, add all of the toppings you cooked ( if you like) as well as sauce ( like salsa ) (optional) and cheese ( optional).Now fold your burrito and heat a pan on the stove, on medium heat.Now add oil, then put the burrito on the stove and fry it ( not on the fold ) until golden brown.Enjoy!

Anton’s Egg Fried Rice Ingredients:4 eggs/ beaten4 teaspoons of oil split into 2 batches equally. Half a clove of garlic / minced or rough chopped1 small white onion / Diced or rough choppedMeat ( anything you’d like. Even leftovers will do) IDEALLY day old rice5 tablespoons of soy sauceAs much black pepper as you want. Green onions or chives if you want garnish Steps: First get 2 teaspoons of oil into a pan or wok and set the heat to medium or medium-high. Once the oil is hot, put in your eggs, stir VIGOROUSLY and cook the eggs until cloudy and fluffy. Then set that aside in a separate bowl.Next, add in your OTHER 2 teaspoons of oil and then once your pan/wok is hot, add the garlic and onions. Once the onions are translucent and the garlic is fragrant or toasted, add in whatever meat you have or want. Cook leftover meat until it’s hot. But for raw, cook until your desired temperature ( JUST DON”T EAT ANY UNDERCOOKED CHICKEN, PORK AND MAYBE SEAFOOD. Beef though is okay to be rare.)Once your meat is cooked add in your rice and eggs and mix thoroughly. Try separating clumps in the rice. Then add your soy sauce, mix, pepper, mix, then garnish and serve!

Nate’s Adobong Kesong Puti Ingredients:Kesong putiSoy sauce and vinegar (equal parts)Baby pandesalSalt and PepperButter Steps:Slice equal sized portions of your kesong puti to match the baby pandesal. Marinate the cheese in the adobo mix of soy sauce, vinegar and pepper.After 30 mins, separate and reduce the liquid over low heat, then cook the kesong puti over very low heat until it absorbs the adobo and melts in the pan. Scoop the adobong kesong puti from the sauce and place within the warm embrace of your sliced pandesal. Toast in a nice hot pan with a little butter. Note: This started as an entry for Buwan ng Wika’s Kusina Master 3 years ago. Who doesn’t love adobo? Of course I wanted to cook that for my video entry. My mom suggested doing it with a twist and using kesong puti instead of the usual chicken or pork. She found this recipe on Instagram (@ahomekewk).

Starting young, Nate’s skills are simmering to perfection!

Photos © Nate Gococo

From Javi's flavorful Burritos to Anton's savory Egg Fried Rice and Nate's innovative Adobong Kesong Puti, our young chefs have shown us that healthy eating can be both delicious and creative. These recipes not only showcase their culinary skills but also reflect their unique tastes and influences. We hope their passion for cooking inspires you to explore new flavors and try your hand at preparing nutritious meals. Remember, good nutrition starts in your own kitchen, and as Javi, Anton, and Nate have demonstrated, it can be a fun and rewarding experience. So, grab your apron and get cooking—your taste buds (and your body) will thank you!