Monday, May 27, 2013

Adobo Around The World By the Chefs on Parade 2013

Slow Braised Belly of Pork and Chicken Roulade with Smoked Bacon-Mushrooms
By Chef Allan Chan, Exec. Chef of Manila Pavilion Hotel

Braising stock:
30ml Cooking oil
120 gms galangal (blue ginger)
50 gms ginger young
7 gms star anise
3 gms cloves
8 gms cinnamon stick
100 ml white sugar
160 ml black balsamic vinegar
2 liter water
600 ml dark soy
120 gms whole garlic clove
200 gms dried chili

1.      Sweat the galangal in oil for a few minutes, followed by adding star anise, cloves, cinnamon stick, stir well and continue to sweat further minutes.  When most ingredients start to have the fragrant aroma, add white sugar to caramelize it.  Once the sugar gets crystallized, pour in black balsamic vinegar to de-glaze, add water and bring to a boil.  Add dark soy, whole garlic clove, dried chilli.  Mix well and bring to a boil then simmer the stock until ready to add pork belly and slowly braise.

160 gms pork belly (X5)
70 gms Chicken leg boneless (X5)
10 pcs. Smoked streaky bacon
110 gms shitake mushrooms

2.      Trim and slice the pork belly lengthwise, divided into two portions.  Debone the chicken leg with skin-on, divided into two portions.  Lay the smoked bacon evenly on pork belly, followed by the boneless chicken leg and lastly the shitake mushrooms.  Press the layered meat firmly and roll, tie the meat with butcher’s strings tightly

Orange Mint Relish:
2 pcs. Orange segment
2 pcs. Orange zest grated
3 gms Tarragon leaf shredded
3 gms Mint leaf julienne
3.      Grate the skin of the orange for zest into a small mixing bowl, remove the skin from the left-over of orange, cut into segments. Mix with the zest then squeeze out all the juice.  Mix in the shredded tarragon and julienned mint leaves. Chill until ready for use.

Coconut-Pandan Froth:
80 ml Coconut milk
30 gms pandan leaf
4.      In a small sauce pot, pour in coconut milk and pandan leaves.  Bring to a boil, simmer until the flavour of the pandan is released. Reduce the amount until thick then use a hand-blender to blend the mixture until light and foamy.

Chicken Adobo “Chinese Lou Mei” style
By Chef Alexander Chong, Executive Chef of the Heritage Hotel Manila

400 gms pork belly, cut into large cubes
400 gms chicken thighs with bone cut into large chunks
150 gms chicken liver cut in half
150 gms chicken gizzard cut in half
5 pcs hard boiled egg
1 Soya beancurd, cut into large cubes, fried
100 gms garlic
100 gms ginger shredded
½ tbsp whole black peppercorns
2-3 bay leaves
15 pcs. Dried red chilli
½ cup white vinegar
¾  cup soy sauce
1 tbsp dark soy sauce
1 tbsp sugar

1.      In a pot, bring water to a boil.  Put in the pork belly, chicken gizzard and the cut chicken.  Cook for 10-15 minutes, then set aside.
2.      In the same pot, cook the chicken liver for about 3 minutes, then set aside.
3.      In a saucepan, add in some oil and fry the garlic and ginger until brown in color, add in the chicken, gizzard, pork, vinegar, soy sauce, and 3-4 cups of water, bring to a boil and simmer 10-15 minutes.
4.      Add in dried chilli, peppercorns, hard boiled eggs, and bay leaves then continue to simmer for 8-10 minutes.  Add more water if necessary and continue to simmer for another 8-10 minutes or until the liquid is reduced to half.
5.      Lastly, add in dark soy sauce and sugar.  Serve with fried tofu and steamed rice.

Chicken Adobo and Sweet Potato Parmentier
By Chef Jean-Louis Fresnel/Christophe Allain

850 gms chicken jumbo wings or thighs
1 kg sweet potatoes
½ liter of vegetable or chicken broth

20 ml soy sauce
2 tbsp brown sugar
2 garlic cloves
1 spring onion, minced
2 tbsp ginger, minced
1 tbsp curcuma, minced
1 tsp salt
2 tbsp white vinegar (best with marinated shallots)
1 tbsp citrus fruit juice (mixed calamansi and orange)
Aromatic herbs (thyme, laurel, celery, coriander)
Mixed peppercorns

1.      Cook the sweet potatoes then make a puree
2.      Make the marinade with all the ingredients, and then incorporate the chicken wings cut in half. Leave to marinate at least 2 hours in the fridge.
3.      Dry the chicken and cook it slowly, adding the broth gradually.  Reduce slowly until you obtain the texture of a syrup.
4.      Unravel the chicken, then grow as parmentier, like trifle (layer by layer) in each of the plates.
5.      Coat with sauce and then serve.

Green Bean Adobo
By Chef Dirk Fiedler, Executive Chef, Makati Shangri-La

240 gms ground quail meat
60 grms chopped bacon fat
30 grms shallots, sliced
9 tbsp lite soy sauce
8 tbsp white vinegar
½ cup of white quail stock
4 cloves garlic, thinly sliced
Seasoning crushed black pepper (or Szechuan pepper)
280 grms trimmed whole green beans

1.      Preheat oven, spray with cooking spray and add onion and garlic
2.      Saute for a few minutes then add ground quail and bacon bits
3.      Add black pepper, continue cooking until almost cooked
4.      Add green beans and stir.  Add quail stock and cook until  green beans begin to get tender
5.      Add the soy sauce and vinegar.  Stir until green beans are cooked. Season to Taste.

Quail Adobo
By Chef Dirk Fiedler, Executive Chef, Makati Shangri-La

12 pieces of Quails, tunnel boned
250 gms of Foie gras
250 gms of white bread
30 gms raisins
8 tbsp soy sauce
6 cloves garlic, mashed
500 ml quail stock
¼ cooking oil (vegetable or grapeseed is fine)
3 pieces fresh or dried bay leaves, few crushed peppercorns (about 3 per quail)
4 tbsp cane or malt vinegar

  1. In a container, combine soy sauce and garlic, then marinade the tunnel-boned quails for at least 3 hours or up to 24 hours.
  2. Mix foie gras, white bread and raisin, season to taste
  3. Heat the oil in a large sautée pan on medium heat.   When the oil is hot, add in the quail and brown all sides, about 2 minutes per side. You might have to work in batches for this, as you do not want to overcrowd your pan.  Set aside browned quails.
  4. Sautee onions and garlic.  Pour in the remaining marinade of soy sauce and garlic.  Add the quail stock one cup at a time and bring to a boil.  Taste and adjust by adding the rest of the water.
  5. Add the bay leaves and crushed peppercorns.  Add the quail back and simmer on medium-low to low for 30 minutes, or until tender.  Do not let it come to a hard boil.
  6. Stir in vinegar and shake the pan around to disperse it.   Simmer for another 10 minutes, or until tender.   Remove the quail and set aside.  Reduce sauce and strain over the quail.  Let it set and keep hot until time to serve.

Mushroom Adobo Spring Roll
By Chef Dirk Fiedler, Executive Chef, Makati Shangri-La

6 pieces spring roll wrapper
600 gms mixed forest mushrooms (small to medium size)
¼ cup olive oil
2 tbsp white vinegar
½ to 1 head garlic cloves, peeled, slightly smashed
Black pepper to taste
2-3 tbsp soy sauce
500 ml oil to fry

  1. Put mushrooms, oil, vinegar, soy sauce, and garlic in saucepan with a tight-fitting lid.  Cover and bring to a boil
  2. Reduce heat and simmer about 30 minutes.  Uncover and simmer until liquid is reduced and dry
  3. Add pepper to taste, chop mushrooms
  4. Use spring roll wrapper and roll chopped mushrooms in wrapper
  5. Shallow fry in corn oil until crisp
Glazed Guava
By Chef Dirk Fiedler, Executive Chef, Makati Shangri-La

30 gms cup firmly packed light brown sugar
12 slices guava
¼ cup guava juice
¼ cup fresh lemon juice or vinegar

  1. Caramelize sugar then add guava
  2. De-glaze with quail stock
  3. Bring ingredients to a boil in a small saucepan over medium-high heat
  4. Reduce heat to medium-low, simmer 7 minutes or until tender until glaze thickens and reduces slightly while stirring often.
  5. Remove from heat; cool and set aside
On the Dish:
Green bean and quail. Top with  quails and adobo sauce, glazed guava and roasted almonds.

Chicken Adobo Tuscan Style
By Chef Mervyn Whitfield, Executive Chef Piccolo Mondo & Sophia’s

½ kilo chicken thigh fillet
 2 cloves garlic, crushed
1 cup balsamic vinegar
½ cup water
1 bay leaf
2 tbsp peppercorn (black)
½ cup olive oil
25 gm butter
¼ cup soy sauce

1.      In a saucepan combine vinegar, water, garlic, and chicken
2.      Bring to a boil.  Lower heat to a simmer and add bay leaf and peppercorn
3.      Cook until chicken is tender, then remove and set aside
4.      In a wok or frying pan, heat olive oil and butter then add chicken and brown on all sides
5.      Remove chicken and arrange on platter (after draining off excess oil)
6.      Blend soy sauce and reserved liquid. Pour over the chicken.
Serve with boiled, sautéed

Wednesday, May 22, 2013

Cinelalaya 2013 Finalists Announced for Short Film Category

 Press Release:
The Cinemalaya Foundation has announced the finalists for the Short Film Category for the 2013 Cinemalaya Competition.

The ten finalists in the Short Film Category are: Bakaw by Ron Segismundo, Katapusang Labok by Aiess Athina E. Alonso, Missing by Zig Madamba Dulay, Onang by Jann Eric S. Tiglao, Para kay Ama by Relyn A. Tan, Pukpok by Joaquin Adrian M. Pantaleon, Sa Wakas by Ma. Veronica Santiago, Taya by Philip Adrian Bontayam, The Houseband’s Wife by Paulo P. O’Hara, and Tutob by Kissza Mari V. Campano.

Bakaw is a day in the life of a child who steals at the Navotas fishport.

Katapusang Labok depicts the struggles of fishermen who must deal with environmental abuse and the effects of coral harvesting on their livelihood.

Missing tackles the subject of forced disappearances.

Onang is the classic tale of a young probinsyana who seeks her fortune in the big city.

Para kay Ama is about a young Chinese-Filipino girl who discovers she has a half-brother when she meets him on the last day of her father’s wake.

Pukpok is one adolescent’s transition to manhood as he hurdles a case characterized by excessive blood, superstition and a man with failing eyesight.

Sa Wakas is a reflection on the bond of a father and daughter tested by cultural, political and religious hypocrisy.

Taya is about a 12-year-old boy who learns to play the game of life with a new set of friends. The film highlights how traditional Filipino games reflect the realities and disparities of our society.

The Houseband's Wife is an essay about a typical OFW family, with the OFW wife as breadwinner and the husband left in the Philippines to care for the children.  Technology and the internet bridges the physical distance but shatters domestic harmony when the wife, on a Skype video call, sees a bra, not hers, hanging in the marital closet.

Tutob begins when recent bombings in the region put authorities on alert. A mysterious, strange-looking native Maranao man dressed up in Muslim attire shows up.  He is tasked to fetch a package from his boss' contact.  From a rural area in the mountains, he rides his motorcycle to the city to get the package.  On his way back, he is stopped at an army checkpoint.  Speaking Maranao, he says he doesn’t know what’s in the package, but the Visayan-speaking soldiers don’t understand him and insist on opening it.

The short feature category finalists were selected by the Cinemalaya Selection Committee comprised of Emilio Abello, VI, Lawrence Fajardo, Nic Deocampo, Mike Sandejas and Teddy Co.

The Cinemalaya Independent Film Festival and Competition seeks to discover, encourage, and honor the cinematic works of Filipino filmmakers that boldly articulate and freely interpret the Filipino experience with fresh insight and artistic integrity. The works are narrative features that articulate Filipino identity and culture in digital format. The competition is held in three categories, the New Breed Full Length Feature, Short Feature and the Directors Showcase.

Cinemalaya 2013 will be held on July 26 - August 4 at the Cultural Center of the Philippines and Ayala Cinemas at TriNoma, Greenbelt 3, and Alabang Town Center.  It is a project of the of the Cinemalaya Foundation, Inc., in partnership with the Cultural Center of the Philippines (CCP), the Film Development Council of the Philippines (FDCP) and Econolink Investments, Inc. (EEI).

Cinemalaya also features the Short Feature competition category as well as film exhibitions, seminars, conference, the Cinemalaya Film Congress, and other film-related events.  For more information, please visit and the CCP facebook page.

Monday, May 20, 2013

How Do I Love Adobo . . .Let Me Count The Ways

 Adobo is a dish every Filipino is familiar with.  If there was a national dish, Adobo would be it.  From day to day meals to fiestas and special occasions, Adobo will always be a part of Filipino culture and cuisine.  As part of the tourism aspect of HRAP’s Chefs on Parade, held last February 28 to March 3, 2013, an Adobo Challenge was held wherein foreign guest chefs were to showcase their creative interpretation of the recipe. 

Chef Robby Goco, one of the supervising chefs, explained that the variations would be more on “technique, protein, and flavourings” as the basic recipe calls on meats “cooked in vinegar and added flavourings.”

The challenge, which was more of an exhibit than a competition, presented different yummy ways to do adobo using ingredients native to foreign countries.
The Adobo Singapore, by Chef Allan Chan, included smoked bacon and mushrooms  and had a taste of mint tomato and coconut pandan.  Chicken Adobo “Chinese Lou Mei” Style by Chef Alex Chong, had strong flavours of ginger and chili and was served with fried tofu and rice.  Chef Christophe Allain, who did the French version of the recipe, included sweet potato puree to give an interesting twist to the recipe.  The German-ized Adobo by Chef Dirk Fiedler, had a rich, buttery edge to his creation by making use of quail meat, foie gras and bacon fat.  Chicken adobo Tuscan Style by Chef Mervyn Whitfield was simplistic in his technique of boil and fry yet the flavour was something you want to keep coming back for more. He presented the dish with sautéed potatoes. 

 I was fortunate to be one of the media representatives to try the dishes and I was pleased to learn that adobo cooked in these variations was as delectable as ever.  I couldn’t forget the flavour of the Gernan-ized version with foie gras because of its rich, butter-like flavour.  The Tuscan-style adobo had no sharp flavours but it is a recipe that i won’t mind eating every day.  The Asian versions were true to its nature with the element of ginger, sweet chili and tofu quite prominent. Singapore’s braised pork belly and chicken roulade with bacon and mushroom will make you stand up and take notice.

Some of the recipes will be posted soon so you can taste what I mean.


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