Today I was at SM Hypermarket in Jaro to be part the marathon cooking demos happening simultaneously around the country in celebration of the supermarket’s 10th year anniversary. It was the inaugural event for the Iloilo branch and excitement was all around the place.
The program started with the introduction of the master chef - Mr. Jose Ricky Paborada. He’s currently the house chef and instructor at Colegio del Sagrado Corazon de Jesus but prior to this, he has served quite a few notable places and had some share of accomplishments.
He has worked at the former Hotel Nikko Manila Garden (now Dusit Hotel Manila) for ten years (2 years in the main kitchen, 2 years in the international coffee shop and 6 years cold kitchen). During these years he joined the Chefs on Parade and got silver medals in the Seafood Cocktail category for two straight years (1995-96).
He then transferred to Riviera Golf and Country Club in Silang, Cavite owned by former pres. Fidel V Ramos. Then in 2000, he accepted the offer at CSCJ and has been part of the school since then.
It was a meaty (and rainy) afternoon as Chef Jose prepared three basic recipes with a new taste dimension using selected Knorr products.Adobo without vinegar?
For starters Chef Jose prepared Beef Adobo using the following recipe.1kg beef sirloin sukiyaki cut
- 250ml Knorr liquid seasoning
- 5 gms Knorr tamarind soup base
- 60 gms chopped garlic
- 10 gms ground peppercorn
- 3 pcs bay leaf
- 200 ml canola oil
While others were surprised that Chef Jose concocted an adobo recipe without vinegar – he used Knorr tamarind soup base, it was no surprise for me since I’ve been doing that for years now. He explains using tamarind soup base gives more than sourness, it gives a deeper flavour to his recipes –whatever they maybe, adobo that time.Mix all the seasonings (except canola oil), add the beef and marinate for 24 hours. To cook the adobo, sauté the beef (in small batches to maximize browning) for 3 minutes on each side then set aside. When done, place the remaining marinade in the pan, add the browned beef and bring to a boil. Serves 10 people.
And yes, the beef adobo he made was apt for my taste, just the right tinge of sourness from the “sinigang mix” and flavor from Knorr Liquid seasoning.
After every has tasted the yummy beef adobo, an intermission was provided by the Hyper Dancers to break the gastronomic monotony then Chef Jose up his sleeves for his next recipeMenudo ala Tapas
It was as well another basic recipe for Menudo using the following ingredients and cooking method.
- 1 kg pork tenderloin salpicao cut
- 250ml Knorr liquid seasoning
- 8 gms Knorr tamarind soup base
- 5 gms Knorr Rostip
- 40 gms chopped garlic
- 300 gms chorizo bilbao
- 150 gms dices and blanched carrots
- 150 gms green peas
- 600 ml tomato sauce
- 3 gms kasubha
- 40 gms liver spread
Mix the first four ingredients and let it stay for 24 hours. To prepare, sauté the pork and brown each side. Then add all the other ingredients and simmer for until the pork becomes tender. Finally, adjust the flavour using Knorr Rostip. Serves 10.
Beef Steak with a twist
I still have to get the recipe but it is safe to say that it is almost the same as the beef adobo take/add few ingredients. Instead of the concocting from scratch Chef Jose, made a short cut and used Knorr Demi Glace sauce mix.
It’s a ready mix powder that creates the flavour and consistency of a sauce usually used for roast beef, steaks and others. No need to concoct it from scratch, just add warm water and mix to desired consistency. On top of this Chef Jose added Clara Ole’s Cheesy Pesto sauce giving it more aroma and a kick to the already savoury mix.
It was an afternoon full of gastronomic discoveries at the same time fun watching the curious audience getting the hang of what Chef Jose was preparing. Of course there was the thrill of imagining how the finished product would taste like plus the excitement of the raffle draw to the crowd.You too can be part of this activity as three more cooking demos (for Iloilo City) are scheduled within the next two months. Watch out the next Master Chef cooking demo series soon only from SM Hypermarket and its co -presenters.
Check the schedules for this event in your area at NomNom Club.
More photos in Flavours of Iloilo on Facebook
Acknowledgment: Many thanks to Mr. Jonel Uy (www.letsgosago.net and www.nomnomclub.com) for inviting members of the Iloilo Bloggers to cover the event and Ms. Aren Patron of SM Hypermarket Iloilo for the gracious accommodation today.