Singer-actor Jacob Benedicto tries his hand at cooking
Jacob Benedicto is a managing partner and head of accounts at Arsenal Content Marketing. He is better known as a singer and actor of “The Voice” and “Pinoy Big Brother” fame.
I’ve worked with him on numerous projects, and for years have had the privilege of watching him transform from a man who loves to eat to one who cooks because he loves to eat.
He recently caught my attention with his very detailed documentation of his cooking that has improved by leaps and bounds. He is now, I would say, a home chef par excellence.
Benedicto has taken his passion a step further by documenting his culinary journey through a brand-new Instagram page, @jacobbskitchen. His good photos and talent for editing make my mouth water, which is why I found it fitting to feature his evolution from foodie to consummate cook.
The fruit does not fall far from the tree. As a teen, Benedicto spent many days in the kitchen of Pasteleria La Nuova, an Italian restaurant his parents coowned in Alabang.
The dishes at Pasteleria La Nuova are what Benedicto first tried to recreate, as he vividly remembers how much their guests enjoyed the food.
It was his dream to take up culinary arts in college, but his parents persuaded him to pursue a degree in business administration. As life progressed, Benedicto would find himself in the kitchen whenever possible, often preparing recipes his mom taught him. Pasta and roast chicken are common fare.
Since he got married, Benedicto deliberately finds time to cook. He looks forward to spending his weekends and the evenings after work in the kitchen or watching TV learning how to prepare different dishes.
“I watch a lot of cooking shows on YouTube after work and before bed,” he says.
His wife, Kally Araneta, does not cook, which is why Benedicto claims he’s even more inspired. “Being able to cook for Kally is special because she sees how much passion goes into the meals I try to make special for her.”
Benedicto describes himself these days as a guy using the kitchen as an outlet for creativity, “because it’s the one space where I can express myself through what I make. It’s nice to come home and be able to make a plate of pasta. That is just so comforting.”
Benedicto‘s Mayak eggs are famous. Everyone who tries it asks for the recipe. So here are his Golden Honey Mayak Egg Rice Bowl and his Date Night Spaghetti alla Puttanesca.
Mayak Eggs
Serves 2
Prep time: 10 minutes
Marinating time: 4 to 12 hours
Cooking time: 7 minutes
For the eggs:
- 4 large eggs
- 4 c water (for boiling)
- 1 Tbsp vinegar
- 1 tsp salt
- For the marinade:
- 4 Tbsp soy sauce
- 4 Tbsp water
- 1 Tbsp rice vinegar or apple cider vinegar
- 1 Tbsp honey
- 1 tsp sesame oil
- 1 tsp turmeric powder
- 1 clove garlic, minced
- 1 Tbsp chopped green onions
- 1 tsp sesame seeds
- Optional: 1 chopped red chili or a dash of gochugaru (Korean chili flakes)
For the bowl:
1 ½ c cooked rice (short-grain preferred)
1 Tbsp roasted sesame oil (for drizzling)
1 c chopped seasoned seaweed (or gim)
1 Tbsp toasted garlic chips or fried shallots (for crunch)
Extra marinade for spooning over.
Bring water to a boil, add vinegar and salt.
Carefully lower in the eggs and boil for 6 to 7 minutes for a jammy yolk.
Transfer immediately to an ice bath to stop the cooking, then peel carefully.
Make the marinade: In a bowl or container, whisk together soy sauce, water, rice vinegar, honey, turmeric, garlic, sesame oil, green onions, and sesame seeds. Stir well until turmeric is fully dissolved.
Submerge the peeled eggs in the marinade. Refrigerate for at least four hours or overnight for best flavor and color.
Assembly: In a bowl, add a serving of hot rice. Cut eggs in half and top over rice. Top eggs with chopped seasoned seaweed. Spoon marinade generously over eggs and rice. Finish with sesame oil, garlic chips or shallots, and more sesame seeds if desired.
Date Night Spaghetti alla Puttanesca
A bold, briny, and comforting classic using whole San Marzano tomatoes
- 250 g spaghetti
- 1 can (400 g) whole San Marzano tomatoes, hand-crushed
- 4 to 5 Tbsp extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 tsp chili flakes (adjust to heat preference)
- 4 to 6 pcs anchovy fillets, in oil
- 2 to 3 Tbsp capers, rinsed
- ⅓ c black olives, pitted and sliced
- ¼ c fresh parsley, chopped
- Salt, to taste
- Freshly cracked black pepper
Cook pasta two minutes shy of al dente. Reserve one cup of pasta water. Drain and set aside.
In a large pan over medium heat, warm the olive oil. Add sliced garlic and anchovies. Stir until garlic is golden and anchovies have melted into the oil.
Add chili flakes and toast for a few seconds until fragrant.
Add hand-crushed San Marzano tomatoes with juices. Simmer on medium-low heat for 10 to 15 minutes, stirring occasionally until thickened.
Add capers, olives, and half of the chopped parsley. Simmer for another 3 to 5 minutes.
Add drained spaghetti directly into the sauce. Toss gently to coat, adding pasta water a little at a time until the sauce clings to the noodles.
Plate and finish with parsley and a light crack of black pepper.
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