Thanks so much Chefs!!!…We are incredibly grateful for a great show and your wonderful judging at Adobofest 2011!
Chef Jesse De Guzman from Sunda New Asian Restaurant in Chicago
2 pounds braised pork belly or freshly cooked lechon kawali
(homemade or store bought)
1 pound boiled tripe
Oil for sautéing
8 ounces liverwurst
1 tablespoon garlic
2 tablespoons sugar
2 tablespoons sambal olek
2 ounces soy sauce
½ cup pineapple juice
1 bay leaf
1 tablespoon calamansi or lime juice
1 tablespoon white vinegar
1 sweet onion, chopped
Sea salt and ground pepper, to taste
Shishito peppers, to taste
Bird’s eye chili, chopped, to taste
Sauté garlic in oil and add liverwurst. Cook until smooth.
Add soy sauce, vinegar, pineapple juice, sambal, sugar and bay leaf. Reduce to a gravy consistency and set aside.
Chop the pork and tripe into small cubes and sauté until brown and crisp.
Add onion and peppers and cook through.
Add the sauce and mix well. Season to taste with salt and pepper.
Heat a cast iron skillet until it’s sizzling hot.
Place the meat mixture into the sizzling skillet.
Top with raw egg or place the egg in the center of the skillet with the meat around it. Serve immediately with calamansi and chilies on the side.
Chef Jennifer M. Aranas: Chef/restauranteur/teacher
CHAYOTE WITH MUSHROOMS AND WATERCRESS
¼ cup rice wine
¼ cup hot water
3-4 dried shiitake mushrooms
1 teaspoon olive oil
2 cloves garlic, chopped
1 scallion, chopped
1 medium chayote, diced into ½-inch cubes
¼ pound fresh shiitake mushrooms, stems removed
1 tablespoon soy sauce
1 teaspoon fish sauce
¼ teaspoon ground black pepper
2 bunches watercress, rinsed with woody stems removed
1 lime, sliced into wedges
Combine rice wine and hot water in a bowl. Soak dried mushrooms in the liquid for 15 minutes until tender. Remove mushrooms from wine, squeezing excess liquid back into the bowl. Remove woody stems with scissors or a sharp knife. Slice mushroom caps thinly and set aside. Reserve soaking liquid.
Heat olive oil in a medium sauté pan over medium heat. Add garlic and scallion to the pan. Cook and stir for 15 seconds being careful not to burn garlic. Add diced chayote, mushroom soaking liquid, reconstituted mushrooms, shiitake mushrooms, soy sauce, fish sauce, and black pepper. Cover and cook 7-10 minutes until chayote is tender.
Toss in watercress and cover the pan, allowing watercress to steam for 1 minute. Pour vegetables onto a serving platter and garnish with lime wedges.
Chef Kristine Subido from the Wave Restaurant at the W Lakeshore Hotel in Chicago
FIRE ROASTED EGGPLANT SALAD WITH GARLIC VINAIGRETTE AND PAN FRIED SWEET PLANTAINS
8-10 Japanese eggplants
1 bunch green onion, washed and sliced very thin
4 plum tomatoes, seeded and diced
4-6 cloves garlic, finely chopped
1/2 cup aged cane vinegar or apple cider vinegar
1 tablespoon fish sauce
1 teaspoon freshly ground pepper
1 tablespoon extra virgin olive oil
Sea salt to taste
4 ripe plantains, peeled and sliced on a bias ½-1 inch thick
Oil for sautéing
Cilantro sprigs for garnish
Prepare and chop all the ingredients for the salad.
Roast the eggplants on the fire until its skin starts to blister.
Cover and set aside to cool for a few minutes.
Combine the garlic, vinegar, oil and fish sauce and mix well.
Peel the eggplant, carefully removing the charred skin. (Do not rinse.)
Cut into chunky pieces.
In a bowl, combine the eggplant, tomatoes, and green onions and fold in ½ of the vinaigrette. Taste and season to taste….it’s normal to have extra vinaigrette left over.
Heat a medium size pan with oil to medium high heat.
Slowly add the sliced plantains and brown on each side until golden.
Fry the rest of the plantains and remove excess oil by placing on paper towels.
Spoon the eggplant salad on a platter and arrange the fried plantains.
Finish with a sprinkle of sea salt on the hot plantains and garnish with cilantro sprigs. Enjoy as a vegetarian salad or a side dish with ADOBO!!
Chef Marilyn Santos McNabb: Baking & Pastry Instructor at the Le Cordon Bleu College of the Culinary Arts and former Pastry Chef @ Sears’ headquarters
1 ½ cups sugar
2 cups water or 2 cups coconut milk or ½- ½
2 cups or 1 pkg grated cassava/kamoteng kahoy
Mix water and sugar until sugar is dissolved. Add cassava. Stir well until you do not have lumps. Transfer to a container smaller than your steamer. Steam about 30-45 minutes.
Cool slightly and use a scoop or a teaspoon to form little balls. Dredge in grated coconut. If using frozen coconut, make sure you squeeze some of the excess moisture out.
To the above recipe, add ½ cup powdered ube or 1 cup fresh cooked ube and 4 drops purple (ube) food color. Follow the rest of the instructions.
Chop coarsely 10 pandan leaves. Boil in 2 cups water. Cool and puree in a blender and strain. Use 2 cups of the pandan water as substitute for the water/coconut milk in the plain recipe. Add 3 drops of juniper green food color if desired
Dredge plain pichi pichi in cheddar or grated queso de bola instead of coconut
Chef Alex Dino: author of the cooking book Modern Tofu
SUNNYSIDE MANILA MANGO AND SMOKED PANCAKE
1/3 cup skim milk
1 teaspoon agar agar
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
Pour milk into a small bowl, and stir in the agar agar. Set aside.
In a saucepan, stir together the heavy cream and sugar, set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
Pour the agar agar and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla extract. Transfer the mixture into small serving containers and refrigerate for 10-15 minutes.
11/4 cups diced manila mango
2 tablespoons sugar
½ teaspoon calcium lactate
Sodium Alginate Bath
2 cups water
1 teaspoon sodium alginate
Using a small bowl, dissolve sodium alginate in water. Set aside. Prepare another bowl with cold water.
Mix the mango, calcium lactate and sugar into a blender then puree over medium speed. Using a teaspoon, transfer each portion into the sodium alginate bath and let it soak for three minutes.
Gently remove the yolk and dip it several times to rinse in the cold water. Formed “yolks” can be set aside in a container or placed on top of already formed “egg whites” in individual serving containers.
2 cups all-purpose flour
1/4 cup white sugar
1/4 cup baking powder
2 teaspoons salt
2 eggs, beaten
2 cups milk
1/4 cup vegetable oil
Maple syrup for serving
In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth. Place into a squeeze bottle.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and smoke with hickory chips using a smoking gun for about ten seconds before serving.
Serve with the sunnyside mango and maple syrup on the side.