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Knowing that inspired dishes are made at home, leading cooking gas brand Solane organized the Cuisinera Challenge 2015 Mommy Edition. The challenge recently culminated with a cook-off at the Center for Culinary Arts, Manila, where 20 participants prepared their rendition of original recipes.

Moms would certainly do well to try these winning recipes of the Solane Cuisinera Challenge 2015 Mommy Edition:

 

Bagging the grand prize is Vivian Tiongkiao’s recipe called Chicken Bourbon with Annato Rice. It features chicken mixed with bourbon whiskey, placed on top of rice seasoned with annatto powder.

Bagging the grand prize is Vivian Tiongkiao’s recipe called Chicken Bourbon with Annato Rice. It features chicken mixed with bourbon whiskey, placed on top of rice seasoned with annatto powder.

 

Chicken Bourbon with Annatto Rice

by Vivian Tiongkiao, Grand Champion

 

Ingredients

For the chicken:

  • 400 grams chicken thigh fillet (no skin)
  • 2 tbsp olive oil
  • 4 cloves garlic
  • 1 tsp ginger
  • ¾ tsp crushed pepper
  • 4 tbsp brown sugar
  • ½ cup apple juice
  • 1 ½ tbsp apple cider vinegar
  • ½ cup water
  • 4 tbsp soy sauce
  • 3 tbsp bourbon whiskey
  • 1 can shiitake mushrooms
  • salt and pepper to taste
  • cornstarch to thicken

 

For the rice:

  • 2 cups cooked rice
  • 1 tbsp annatto powder
  • 1 onion
  • salt and pepper to taste
  • oil

 

Procedure

  1. Heat oil in a pan.
  2. Saute ginger and garlic.
  3. Put the chicken until lightly golden brown. Add half of the bourbon and soy sauce. Add the shiitake mushrooms.
  4. Remove the chicken.
  5. Add the remaining ingredients. Mix well and bring to boil.
  6. Add the chicken and simmer for 15 minutes.
  7. Thicken with cornstarch.
  8. For the rice: put oil and saute onion, add annatto powder and mix well. Add the rice. Enjoy.

 

 

Sanchos, the first runner-up recipe by Maria Luisa Juanson, is a dish made of shredded and creamed santol topped with cucumber, onions and carrots, with nachos on the side.

Sanchos, the first runner-up recipe by Maria Luisa Juanson, is a dish made of shredded and creamed santol topped with cucumber, onions and carrots, with nachos on the side.

 

Sanchos

by Maria Luisa Juanson, First runner-up

 

Ingredients:

½ kg shredded santol

250 ml all-purpose cream

¼ kg ground pork

300 ml fresh milk

5 pcs siling labuyo

1 pack nachos

2 pcs onion

half cloves garlic

1 carrot

1 cucumber

salt and pepper to taste

 

Procedure:

  1. Heat the frying pan over medium heat.
  2. Saute the garlic and onion.
  3. Add the ground pork.
  4. After 5 minutes, add the shredded santol.
  5. Add some all purpose cream and fresh milk.
  6. Add salt and pepper to taste.
  7. Plate the dish. Garnish it with carrots, cucumber, onion, and siling labuyo.
  8. Put the nachos on the side.
  9. Serve!

 

Placing third was Love Babasa’s Fried Adobong Hito sa Gata (catfish in coconut milk) with Malunggay Filling.

Placing third was Love Babasa’s Fried Adobong Hito sa Gata (catfish in coconut milk) with Malunggay Filling.

 

Fried Adobong Hito sa Gata with Malunggay Filling

By Love Babasa, Second runner-up

 

Ingredients:

  • 500 grams or ½ kilo of hito (catfish)
  • ¼ cup suka
  • 6 cloves of garlic
  • Salt and pepper
  • ½ cup manille liqueur de calamansi
  • 2 cups gata
  • 1 ginger, diced
  • 1 onion, diced
  • Chili powder
  • Green chili
  • Basil
  • Malunggay
  • Wansoy, sliced calamansi and toasted garlic

 

Instructions:

  1. Clean the hito, season with salt and pepper, and leave in a tray.
  2. Mix the following ingredients well to prepare the adobo sauce: ¼ cup of suka, ½ cup of manille liqueur de calamansi, some pepper, and garlic.
  3. Put the seasoned hito in a strainer, pat dry, then deep fry. Set aside.
  4. Then, mix the following: 2 cups of the gata, sliced ginger, onion, chili powder, and ½ teaspoon of salt and pepper. Let it boil for 8 minutes, then put the green chili, basil and the malunggay leaves, and 5 to 6 tablespoons of the adobo sauce. Wait until the mixture thickens. Set aside.
  5. Pour the gata-malunggay sauce onto the fried hito.
  6. Sprinkle toasted garlic on top, and garnish with wansoy and calamansi.

 

 

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