Sharon Cuneta, the woman who launched a ship line ad campaign, among many others, dropped 14 pounds since her arrival from the States. Dropping weight earned from her last pregnancy has been a slow and arduous task, one that requires more of a conscious lifestyle change than quick faddish diets.
At a lunch hosted by caterer and friend Nelia Dee, Sharon dined on petite appetizers, like grilled shrimps, deep-fried oysters and roasted peppers, all accompanied by a variety of dips. Garlic mayo, bagoong guisado mayo, and pesto mayo were among the many available.
When asked how much weight she still has to lose, Sharon laughs, replying, "I don’t want to give an exact figure. People will start counting."
Despite her star status, she claims cooking is a big part of her life. "Yes, even I cook." Adding, "You need to know how to cook, even if it’s just to train the staff."
"I’ve been cooking since seven," she explains. Sharon’s mother is Kapampangan, a simple enough explanation for her love of food. "These days, I’m beginning to learn how to cook Pinoy food. Growing up, I learned how to make roast beef and turkey. Since my husband loves Pinoy food, I’ve been brushing up."
Sharon, who is currently busy with a new program that’s part talk show, part anything-goes shows, is also the new endorser of Lady’s Choice Mayonnaise. "When you endorse something, you put your credibility on the line," she remarks on her new role as food doyenne. "If I accepted all the ad offers people were trying to give me, I’d be tens of millions richer."
Mayonnaise, the base of sauces so glorious they defy description, becomes Sharon’s base of creativity. One of her recipes includes mayo mixed with bagoong guisado, which sounds dubious but manages to combine flavors extremely well. Over lunch, she mixes her signature dip for guests and then helps herself to some later on.
"The thing about endorsements is if it’s something I don’t eat, then I don’t take it," she says, in between bites of Nelia Dee’s grilled seafood. "It’s all about making good choices."
1/2 cup bagoong guisado
3 Tbsps. chopped toasted garlic
For the bagoong guisado:
2 Tbsps. oil
1/2 cup chopped onions
1/2 cup chopped tomatoes
1 cup bagoong alamang
3 Tbsps. sugar
1 Tbsp. vinegar
In a bowl, mix mayo, bagoong and garlic until well blended. Serve at room temperature.
To make the bagoong:
Sauté onions and tomatoes in oil until wilted. Add bagoong and cook for a minute. Add sugar and vinegar and cook over low heat for five minutes. Cool completely before using.