sarap diva


Herb and Lemon Roasted Chicken

It’s always a treat for me and my sister whenever there would be a chance where we’ll be both at home during the weekends and have dinner. And since Mang Juan and Chooks-to-go (Local rotisseries) are just at the corner of our house we always end up buying from them. And this is one of the rare occasion that I would go to the groceries and cook for us, so i took the the opportunity to do so. I copied this recipe from Sarap Diva’s episodes and from FoodandWine Magazine.

What you’ll need:

  • 2 tablespoons unsalted butter, softened
  • 5 garlic cloves, 1 minced
  • ½ teaspoon minced rosemary plus 2 rosemary sprigs
  • ½ teaspoon minced thyme plus 2 thyme sprigs
  • ½ teaspoon finely grated lemon zest
  • Salt and freshly ground pepper
  • One 4-pound chicken, at room temperature
  • 1 large onion, cut into 8 wedges
  • 1 lemon, cut crosswise into 8 rounds
  • ½ cup chicken stock or low-sodium broth


  1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
  2. Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
  3. Set the chicken breast-side-up on a rack in a roasting pan.(I failed to do it) Scatter the onion, lemon, garlic cloves and herb sprigs and add ½ cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.

  4. Using tongs, turn the chicken breast-side-up. Add another ½ cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°

  5. Toss the potatoes and carrots around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil.

  6. Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and pass the chunky jus at the table.


Sensya na ah, di talaga ako maka-move on sa Sarap Diva episode e. Nung pinalabas ata ‘to I think may mga nag-react na bakit daw si Janine ang kasama ni Elmo. Yun pala kasama naman pala ang mommies nila. Oh well, nung napanood ko naka-smile lang ako the whole time especially this part. :“>

E kasi naman, yung smile ni Elmo. Tignan niyo. Ang cute diba? Tapos yung ningning ng mga mata niya. Tignan niyo! Iba diba? Dun pa lang sa part na  "parang Ms. Regine Velasquez”. Tapos nung nabanggit na talaga ang pangalan ni Julie ayan na, nangiti na talaga siya. Tapos.. tapos.. yung part na sabi ni Mrs. A “diba singer yun?” aba! Ang wafu sabi, “oo nga, singer siya." sabay ngiting cute! Eeeeeeee!

Diba kilig? Sorry, ako na di maka-move on. Hahaha!


Ano ulit yung hanap ni Elmo sa isang babae?

Elmo: Basta yung napapatawa ako.



Green Papaya pie Recipe. 

So, I was in the set of Regine Velasquez-Alcasid’s show, Sarap Diva which airs every saturday and I was shooting some BTS and some promotional stuff from them and as I was at the back right beside the real kitchen where the real cooking happens, i can smell something sweet and delicious. And there I saw bowls and bowls of Green papaya cut into diced and being caramelized.

I watched the chef do this and copied the recipe posted in his table and made it at home.


  • ½ cup light brown sugar
  • ¼ cup granulated white sugar
  • 2 cups(1 whole) fresh papaya cut into 1-inch cubes
  • 1/8 teaspoon kosher salt
  • 1 large egg, beaten
  • Ready to bake pastry dough
  • Pie Crust 


  1. Preheat oven to 350 F. 
  2. Whisk together brown sugar and white sugar. Add papayas and toss to coat. Let rest for 10 minutes. 
  3. Place papayas with its juices in a heavy saucepan. Simmer 10 minutes. Stir in cinnamon, and salt. Continue to cook about another 10 minutes, stirring occasionally, until fruit is softened, but not falling apart. 
  4. Remove papaya mixture from the heat and let cool until lukewarm. Stir in beaten egg with a large fork until well-combined, taking care to leave the fruit in chunks. 
  5. Pour papaya filling into pie crust. Bake for about 45 minutes. Let papaya pie cool before serving. 


You can make this at home and serve it to your family this coming Christmas :)

*I bought the pastry dough and pie crust in Shopwise makati. I’m sure it’s also available in other Shopwise or Rustan stores in the country.