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:
Chicken Bourbon with Annatto Rice
by Vivian Tiongkiao, Grand Champion
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
- Heat oil in a pan.
- Saute ginger and garlic.
- Put the chicken until lightly golden brown. Add half of the bourbon and soy sauce. Add the shiitake mushrooms.
- Remove the chicken.
- Add the remaining ingredients. Mix well and bring to boil.
- Add the chicken and simmer for 15 minutes.
- Thicken with cornstarch.
- For the rice: put oil and saute onion, add annatto powder and mix well. Add the rice. Enjoy.
by Maria Luisa Juanson, First runner-up
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
salt and pepper to taste
- Heat the frying pan over medium heat.
- Saute the garlic and onion.
- Add the ground pork.
- After 5 minutes, add the shredded santol.
- Add some all purpose cream and fresh milk.
- Add salt and pepper to taste.
- Plate the dish. Garnish it with carrots, cucumber, onion, and siling labuyo.
- Put the nachos on the side.
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
- 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
- Wansoy, sliced calamansi and toasted garlic
- Clean the hito, season with salt and pepper, and leave in a tray.
- 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.
- Put the seasoned hito in a strainer, pat dry, then deep fry. Set aside.
- 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.
- Pour the gata-malunggay sauce onto the fried hito.
- Sprinkle toasted garlic on top, and garnish with wansoy and calamansi.