Sunday, July 10, 2011

Beef adobo recipe

A tasty new way to cook adobo courtesy of Chef John Paul Sia of Unilever Food Solutions, as demonstrated in the SM Master Chefs Cooking Marathon 2011.




Ingredients:

1 kilo beef sirloin, sukiyaki cut
250 ml. Knorr Liquid Seasoning
60 g. Garlic, chopped
10 g. ground peppercorn
3 pcs. bay leaf
5 g. Knorr tamarind base
200 ml. canola oil

Procedure:

In a mixing bowl, marinate the beef in Knorr Liquid Seasoning, tamarind soup base, garlic, peppercorns, bay leaf and canola oil.

Marinate for 24 hours.

In a saute pan, saute the beef, approximately three minutes each side.

Serve hot.

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.



Ingredients:

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

Procedure:

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.