Sunday, July 10, 2011

Menudo recipe, tapas-style

This is a delicious menudo recipe shared by Chef John Paul Sia of Unilever Food Solutions at a cooking demo in SM Hypermarket. This dish is muy sabroso! Notable is the absence of the usual potatoes and carrots. But the chef makes up for it by adding chorizo bilbao. One cooking tip I learned: use tamarind soup base in place of kalamansi or lemon to heighten a meat's flavor.


1 kilo pork tenderloin
40 g. garlic, chopped
250 ml. Knorr liquid seasoning
8 g. Knorr tamarind soup base
300 g. chorizo bilbao, sliced
150 g. carrots, blanched and diced
150 g. frozen green peas
600 ml. tomato sauce
3 g. kasubha
40 g. liver spread
5 g. Knorr Rostip, to taste


In a mixing bowl, marinate the pork in Knorr Liquid Seasoning, garlic and tamarind soup base. Marinate for 24 hours.

In a saute pan, saute the pork, approximately 3 minutes each side. Add the chorizo bilbao, carrots, green peas, tomato sauce, kasubha, and liver spread.

Simmer for two minutes.

Adjust seasoning with Knorr Rostip.


Jesse said...

can't wait to try it....can i ask permission to share your post on my blog?

taste and see gourmet creation said...
HOPE TO SEE YOU ALL AGAIN LATER! on our menu, will be serving SAVORY BUKIDNON WAGYU, CERTIFIED ANGUS BEEF TENDER STEAK, and our latest TENDER-si-LOG for only Php130 Midnight Mercato See you later God bless PSALM 34:8