Showing posts with label Chefs on Parade 2013. Show all posts
Showing posts with label Chefs on Parade 2013. Show all posts

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

Ingredients:
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.

Roulade:
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

Ingredients:
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

Procedure:
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

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

Marinade:
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

 Procedure:
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

Ingredients:
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

Procedure:
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

Ingredients:
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

Procedure:
  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

Ingredients:
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

Procedure:
  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

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

Procedure:
  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

Ingredients:
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

Procedure:
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

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.



Friday, March 29, 2013

Chefs on Parade 2013, A Vision of Culinary Love, Wraps Up with a Grand Burp!



Press Update:
Chefs on Parade 2013 (COP 2013), a four-day hospitality event, culinary competition and trade exhibit held at the SMX Mall of Asia last February 28 to March 3, attracted over 35,000 visitors—up from about 26,000 visitors at COP 2011. 

Organizer Hotel and Restaurant Association of the Philippines (HRAP) confirmed that with 286 trade exhibit booths, over 120 food experts and guest chefs in attendance, and 481 students and 261 professionals as contestants, COP 2013 is definitely the grandest that HRAP has organized since 1974.   

The biggest winners of the competitions were the International School for Culinary Arts and Hotel Management (ISCAHM) and Makati Shangri-La Hotel who cinched the Presidential Trophies in the student division and professional division, respectively. Team Thailand from Dusit Thani College won the Asian Market Basket competition. 

Overall Chairman Philippe Bartholomi declared, “COP 2013 was a resounding success… Everyone from the trade and other organizers has recognized COP as the leading hospitality show in the Philippines.”

“Our biggest achievements this year were getting the interest and involvement of everyone in the industry, seeing so many happy people meeting their favorite celebrity chefs, and knowing that so many culinarians gained further knowledge through interaction in the competition and workshops,” Bartholomi continued.
There were 28 cooking demonstrations and 26 workshops. The topics of the demos ranged from local and international cuisine to special ingredients. Demo presenters included luminaries such as Boy Logro of GMA 7’s “Kusina Master” and Emmanuel Stroobant of the Asian Food Channel’s “36 Ways to Live.” Workshops by local and international food experts covered subjects on food preparation, service and business. 

There was also a Great Adobo Challenge exhibition match sponsored by the Department of Tourism and the Tourism Promotions Board wherein expat chefs whipped up their version of the Philippines’ most famous dish.
Another special feature at COP 2013 was the Organic Food Avenue wherein several local producers were able to present and sell their products.
Chef Emmanuel, a second-time guest at COP, thanked the Organizing Committee for inviting him again and paid tribute to Chairman Bartholomi and his hard-working team. Chef Emmanuel said, “It is such a pleasure to be with you guys. You are putting a lot of work with passion.”

Restaurateur/Filipino cuisine promoter and past HRAP president Glenda Barretto, who was honored with a Larry J. Cruz award, said that she is proud of how Chefs on Parade has grown. She declared, “To the Organizing Committee, you did a good job. I congratulate you for your success.”    

Brother Victor Franco, FSC, President of De La Salle-College of Saint Benilde praised the COP for developing young culinarians. He said, “This activity brings together young people with their mentors, their idols, their inspirations. The healthy competition brings out the best in young people.”

COP 2013 culminated with the visit of Chef Emmanuel Stroobant to COP 2013 beneficiary Tuloy Foundation, a home and learning center for street children. Chef Emmanuel was accompanied by Chef See Cheong Yan of Enderun, Chef Sau del Rosario, New York-based Filipino chef Alex Dino, Chef Jerome Lacressonierre of Alain Ducasse Education, and HRAP officials. Chairman Bartholomi described the visit as “emotional” because 900 wards of Tuloy Foundation welcomed their group very warmly. Chef Emmanuel gave a lecture to the kids and prepared meals with the students of Tuloy Foundation’s culinary program. 

At the closing ceremonies, HRAP President Eugene Yap thanked the sponsors, partners, guests and supporters who helped make COP 2013 an event that exceeded their expectations. “We are eternally grateful to everyone,” said Mr. Yap. “But the work doesn’t really stop here. As soon as COP 2013 is finished, it’s time to think of the next one.”

Perhaps not many know that Chefs on Parade is put together by volunteers who make up the Organizing Committee. Love for the industry and a vision for the Philippines as a topnotch culinary destination motivate them to work tirelessly. As Chairman Bartholomi gladly said, “COP is really a gathering point for everyone in the industry… It has been an outstanding, enriching, inspiring, unique and exceptional experience. Here’s to the next Chefs on Parade in 2015!” 





Ms. Lorna C. Ambas, LJC Pres and COP 2013 Organizer


Chefs on Parade would not have been successful without its generous supporters. This list includes sponsors De La Salle-College of Saint Benilde, the Department of Tourism, Tourism Promotions Board, Meat & Livestock Australia, Unilever Food Solutions, Nestle Professional, Mama Sita’s, Del Monte, Oleo-Fats, La Filipina, Julio’s and KitchenAid; partners Trade Net, Totalgaz, Allied Metals, Resorts World Manila, Multi-Mach, Enderun Colleges, Imacron, Liquid and Liquid Creations, Technolux, Allegro Beverage, Puratos, Imarflex, Ecolab, Plan Z, Philippine Center for Creative Imaging, KLG International, Placement International, Asian Food Channel, GMA News TV, Manila Bulletin, Philippine Daily Inquirer, Business Mirror, Olive Magazine, Flavors Magazine, F & B World, Cook Magazine, Hospitality News Magazine; and hotel partners Bayview Park Hotel, Pan Pacific Manila, Microtel Inn & Suites, The Manila Hotel, Resorts World Manila (Remington Hotel), Waterfront Manila Pavilion Hotel & Casino, The Bellevue Manila, The Heritage Hotel Manila, and Diamond Hotel Philippines.

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