Umami Culinary Challenge 2013 in Iloilo City

Ilonggos rediscovered the "taste of umami" as Ajinomoto brought the UMAMI Culinary Challenge to Iloilo. It was part of the "opening salvo" of SM City Iloilo's "7 Appetizing Days of Culinary Events" dubbed as Food Lovers Festival 2013.

The Ajinomoto UCCis an inter-school cooking competition focusing on the tastiness of umami as the 5th basic taste. It will engage student participants in group competition categories that will decidewho is the most knowledgeable and skilled team in creating dishes that maximize the full potential and usage of the umami taste. The UCCis also an umami experiential event wherein students will not only compete, but they will also learn non-culinary skills from food industry experts.

August 12 and 13 saw the elimination rounds of the Umami Culinary Challenge Iloilo and the final showdown August 18 will determine which team will represent Iloilo in the Visayas round of UCC in Cebu City.

Given the task of picking the top the schools during these days were popular chef , TV host (also organizer of the event) and the "Adobo Queen" Chef Nancy Reyes Lumen, Ajinomoto's Culinary Nutritionist Ms Elizabeth "Pinky" Yu , Bourbon Street's John Alexander Que, top Ilonggo heritage worker and foodie Mr. Eugene Jamerlan and yours truly.

Ms Nancy Lumen giving her critique to a dish entry.

Six schools all over Panay participated during the elimination rounds and were judged according to the following criteria.

Intensity of Umami Taste

Refers to the adequate strength of umami taste coming from glutamate-rich ingredients and the overall taste impression of the dish as well as the distinct and well-defined flavors of the specific cuisine.

Culinary Technique and Creativity

Refers to the correct practice of basic cooking methods and creative application of culinary skills and techniques.

Dish Preparation

Mise-en-place – The orderly preparation of materials and tools as well as the utilization of resources.
Safety and sanitation – This refers to the proper handling and preparation of food and handler’s personal hygiene. This also refers to maintaining a clean and orderly working station and neat kitchen uniform during and after the competition.
Recipe logic and composition – This pertains to the systematic structure and balanced content of the recipe and the adherence to its format based on the actual preparation and cooking.

Eat Well, Live Well.® Cooking

Refers to the integration of culinary skills and nutrition knowledge to create a delicious and nourishing umami dish.

Plate Presentation

Pertains to the visual appeal of the dish.

St. Therese - MTC College Iloilo prepared Steamed Lapu-lapu and Prawns Escabeche with Sauteed Vegetables, Potato-Onion Katafii, Caramel Soy and Escabeche Reduction.

Aklan State University made this Herbed Chicken with Mango and Tomato Salsa.

Hercor College in Roxas City created the Sauteed Kangkong in Molo Wrapper Medallion in Mechado Sofrito and Creamy Green Pea sauce.

Western Institute of Technology concocted this Ginisa nga Utan kag Amamamakol nga may Pasayan kag Pakinason (Sauteed vegetables and mushroom with shrimps and shellfish).

Dominican College of Zarraga, Iloilo tickled our palates with this Catfish Lollipops in Lemongrass Stalk.

KRYZ Culinary Arts and Restaurant Services Institute (KCARSI) Inc. created this Pork and Roselle piece. Roselle is locally known as labog whose leaves are mainly used souring ingredient.

Ms Nancy Lumen excited about her new food find - labog.

After all the scores have been tallied (Judges scores will comprise 80% of the total score while the 20% will come from the Umami Quiz each team took before starting the contest), St. Therese-MTC Colleges, Hercor College and Western Institute of Technology (in no particular order) emerged as the top three schools for the elimination leg. They will compete in the Finals Showdown on Aug. 18 at SM City Iloilo at the same time close SM City Iloilo's Food Lovers Festival 2013.

APC is an affiliate of Ajinomoto Co., Inc. (AJICO) of Tokyo, Japan. Collectively called the Ajinomoto Group, its global operations include major subsidiaries and affiliates in 27 countries including Japan. The Ajinomoto Group is committed to safety and quality and places importance in promoting “Food and Health” around the world through its expertise in amino acids.

Established in 1958, APC lives by its promise to provide consumers products that will always give the delicious taste to healthy and nutritious meals as embodied in APC’s new slogan “Eat Well, Live Well.®” APC’s complete line of quality food and seasoning products are produced by international affiliates and local toll manufacturers using Ajinomoto’s license, quality standards and technological expertise. APC’s products include AJI-NO-MOTO® UMAMI SEASONING, Ajinomoto® brand Ginisa Flavor Seasoning Mix, CRISPY FRY® Breading Mix, Ajinomoto® brand Season Crumbs, TASTY BOY® All Purpose Breading Mix, Ajinomoto® brandSinigang, AJI-SHIO® Seasoning Mix, SO-QUICK® Marinade Mix and FRES-C® Concentrated Powdered Drink Mix.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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