Click to view Cris Abiva’s Tikoy Recipe.

Cook with Cris Abiva HS’80

Every Sat, Sept 2004 at Powerbooks Live, Greenbelt 4, Makati.

Cris Abiva SPCM HS’80 is currently the Food Editor of Good Housekeeping Philippines. She’s also a freelance cookbook editor and writer, and Center for Culinary Arts-Manila's instructor for Product Identification I & II. A Licensed Nutritionist-Dietician, she holds a Bachelor's Degree in Community Nutrition from the University of the Philippines and placed 4th in the nationwide Nutrition and Dietetics Exams. She has also served as a Test Kitchen Specialist. (Sources: SPCM HS80’s and )

From:  Catherine Abiva HS’79

To:  Paulinian Friends

Subject:  Good Housekeeping Philippines

Dear Everyone -

Good Housekeeping has its Philippine Edition, of which my sister Cris [SPCM HS'80] is the Food Editor.  I hope those in the country have had a chance to get a copy of this magazine at least once.  I just want to share with you - especially those of you who love to cook - that Good Housekeeping is presenting:

Cook with Cris

[Details are found on page 155 of the Good Housekeeping Philippines, September 2004 issue with Dayanara Torres on the cover.  Sorry I don't have time right now to scan the page and send to you.  Anyway below is what it says .... or grab a copy!]

Create, taste, and experience delectable cuisine without the mess or the minutes as Good Housekeeping celebrates the second volume of EASY EVERYDAY MEALS FROM THE BEST OF GOOD HOUSEKEEPING with a series of cooking demos with food editor Cris Abiva.

WHEN:   All Saturdays of September 2004

WHERE:  Powerbooks Live, Greenbelt 4

TIME:    Registration starts at 1 pm; Demo starts at 2 pm

To join:   Send e-mail to with the following information:  full name, age, address, landline, cellphone number, and e-mail address.  In the subject line, please type the keyword indicating your session date of choice.  For example:  CWC1.


CWC1 -- Cook with Cris 1st Saturday (September 4, 2004)

CWC2 -- Cook with Cris 2nd Saturday (September 11, 2004)

CWC3 -- Cook with Cris 1st Saturday (September 18, 2004)

CWC4 -- Cook with Cris 2nd Saturday (September 25, 2004)



*  There should only be one subject keyword per email.  Should you want to register for the other cooking demos, send another email with a different subject keyword.

*   Only the first 50 registrants will be accommodated per Saturday.

*   Attendees will be notified through text or email at least 10 days before the event date.

The sponsors include:  Magnolia Gold Pure and Creamy Butter, Purefoods Chunkee Corned Beef, Raffles, Pyrex, Visions, Eastwest Bank, Mastercard and Power Books.

Please pass this on to your friends, relatives and everyone who loves to cook.

Cathie HS'79


From: <Marela Mijares Flick SPCM HS’78>

Sent: Tuesday, January 20, 2004 5:30 PM

Dear friends,

I've always loved tikoy. I remember eating it as a child this time of year. Nice, hot and chewy slices that stuck to your teeth. In the spirit of Chinese New Year, I am sharing with you a recipe for this yummy treat lifted from "The Filipino Cookbook," published The Maya Kitchen. My batchmate Bebet Abiva's younger sister, Cris Abiva SPCM HS'80 / UP Community Nutrition '84, a culinary editor and writer, did such a fabulous job with this book.  Here it is (me kasama pang intro):

Traditionally, tikoy was a gift and not something you had to buy. The Chinese lunar year was ushered in by your friendly Chinese businessman passing out red boxes of tikoy. The number of boxes he was able to give out bespoke of the prosperity of his business. Nowadays, the Chinese hand out less tikoy not because he is less prosperous but because there are just too many people waiting for it.


2.5 cups malagkit flour

1.75 cups water

1 cup sugar


Combine all ingredients. Pour into a cloth-lined bamboo steamer.

Steam for 30-45 minutes or until set.

Cool, then store in the refrigerator.

Slice thinly, then fry. Or if desired, dip first in beaten egg before frying.


Marela Mijares Flick co-moderates the SPCM HS78 egroup with Kathleen Niguidula. Based in Southern California, she is Orange County Register daily newspaper’s Special Sections Editor for Dining and Entertainment. See Marel at and .

Together with Bebet HS’78, Cathie HS’79 and Eileen HS’83, Cris is one of four Abiva Sisters all of whom attended high school at SPCM. Cathie wrote: “Cris has also written/published a book entitled "A Quick Guide to Filipino Food and Cooking".  For those who are into cooking, this book is a good one, and I'm not just saying that because my sister made it.  Take it from someone who comes from a family of good cooks, I have also learned from this.  In addition, towards the end of 2003, Good Housekeeping came out with a compilation of some of the best recipes that had come out since they started the Philippine Edition.  The compilation is titled "Easy Everyday Meals from the best of Good Housekeeping - Collectors Edition".  Its size is small enough that it's easy to carry.  And for only P150 sulit siya because there are colored pictures inside and ang sarap hawakan ng paper.  So if you don't have it yet, go on and buy.  And the Philippine edition of Good Housekeeping is very good, too, and a very reasonable price!” Kate, thanks for the tip!

A Quick Guide to Filipino Food and Cooking” mentioned above is widely available on the Web. Below’s the product description from :

A Quick Guide To Filipino Food & Cooking

By: Cris C. Abiva

Publisher: Anvil Publishing

Format: Softbound, 235 pp.

Color: Black and White Size: 5" x 8"

ISBN: 971-27-1069-6

Pub. Date: 2001

Category: Cookbooks

Code : ANV-235

Price : $9.95


Over the years, many books have been written about Filipino cooling and eating traditions. We've also seen cookbooks featuring local and regional cuisine. But when you need definitions or descriptions of local ingredients (pinipig, kakang gara), regional dishes (suglaw, bagisen), or recipes and equipment from long ago (cabeza de jabali, nievera), you will have to go through several books just to get them. A Quick Guide to Filipino Food & Cooking hopes to solve this problem by putting together a list of terms that apply to Filipino food and cooking. Here are just some of them:

• Ar-arosip - Cuadlerpa recemosa seaweed that looks like bunches of small grapes. Today, chefs are discovering this delicious seafood and using it as gourmet appetizer or salad. Also called lato.

• Jacobina - Small rectangular biscuits with many flaky layers.

• Lohua or lohwa - Pillow-shaped Chinese pastires coated with caramelized sugar and sesame seeds or ground peanuts. They are crisp, sweet, and hollow inside.

• Machang - Chinese suman made of glutinous rice (malagkit), sliced mushrooms, and chestnuts. It is shaped into a pyramid and wrapped in banana leaves. Several pieces are tied together with rope the boiled until done.

• Otap or utap - Dainty flaky biscuit coated with sugar. It is a specialty of Cebu and Iloilo.

• Pacienca - Coin-sized sweet cookies named after the virtue of patience. Just one of the many varieties of local cookies and biscuits; there's also hojaldres, bañadas, paborita, galletas, biscocho, and mammon tostado.

• Pan de San Nicolas - Not bread but a special biscuit made form arrowroot flour, sugar, eggs and dayap or anise and coconut milk. Made to celebrate the feast of San Nicolas Tolentino, it is also called saniculas.

• Pilipit - The soft type is made from rice dough (galapong) rolled into a figure eight, fried, then glazed with sugar. The hard type is a twisted cookie that is also glazed with sugar. In Laguna, buko is added to the rice dough. In Quezon, the use squash and rice dough (galapong), which is fried and then sprinkled with sugar.

• Piyaya - Flat round cakes with a filling of melted brown sugar and a sprinkling of sesame seeds outside.

• Ira-id or sagamani - Suman made of cassava, gabi or kamote with kakang gata and sugar. Buko is sometimes added. The Philippines has many varieties of suman using different ingredients and wrapped with different materials - suman as ibos, suman sa lihia, minuron, sumang cassava or kamoteng kahoy, suman budbod, etc.

• Uraro or araro - Delicate powdery cookies made from arrowroot flour. They are usually shaped into small flat flowers and wrapped in tissue paper popularly called papel de Japon.

• Yema - Candy made from egg yolks cooked with sugar until thick. The cooked mixture is formed into balls then rolled in sugar or dipped in caramel glaze. One version is made with canned condensed milk and fewer egg yolks, cooked until thick, then dropped on triangles of cellophane that are then folded into small pyramids. The first yemas were said to have been made during the Spanish times, from leftover egg yolks when egg whites were used for building churches.


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Latest page update: 9.5.2004

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