Recipe Files: Solane’s Cuisinera Challenge presents the best 30-minute easy recipes

MANILA, Philippines - Homemakers across the country showased their scrumptious homemade recipes at the first “Solane Cuisinera Challenge: 30-Minute Easy Recipes,” a competition that definitely was a mouthful of yum with a cook-off that not only focused on regional dishes but also an on-the-spot Market Basket challenge using the secret ingredient: tablea.

Maridel Pacleb, the winner of the first Cuisinera Challenge

“I hope the Cuisinera Challenge will be the first of many competitions that also make the contestants and their families aware of the advocacy of Solane, which is safe cooking at home,” said Filipino food advocate Nancy Reyes-Lumen.

Solane has been proactively campaigning against the use of hazardous LPG tanks through their Sugod Barangay educational seminars and innovating product and services like its safety cap and seal and Authenticity Checker Facebook app.

Out of 22 finalists who came from as far as Cebu and Pangasinan, two grand winners were chosen: Maridel Pacleb for her original recipe: Buttered Pork Tenderloin Adobo in Parsley Garlic Cream Sauce; and for the Market Basket category, Fe Merluza with her Chocolate Chicken recipe using tablea.

The panel of judges was composed of Solane marketing head Carisse Vendiola and promotions and research manager Valerimae Batenga, and chef Edith Singian.

BUTTERED PORK CHICKEN ADOBO WITH PARSLEY GARLIC CREAM SAUCE

Ingredients:

500 grams pork tenderloin, slice into 1/2-inch thick

1 tbsp. cooking oil

60 grams butter

1 head garlic, chopped

3 pcs. dry laurel leaves

3/4 cup water

1/4 cup soy sauce

1/8 cup cane vinegar

2 tbsps. sugar

1/2 tsp. ground black pepper

1 large onion, sliced

For mashed potatoes:

2 large   potatoes, peeled and boiled

2 tbsps. butter

1/4 tsp.     salt

1/4 tsp.    ground black pepper

1 tsp.     sugar

2 tbsps.  all-purpose cream

Parsley garlic cream sauce:

2 heads garlic

1/3 cup parsley

1/2 cup     all purpose cream

salt and pepper to taste

Procedure:

1. In a medium pan, heat oil and add half of the butter (30 grams). Saute garlic with the dry laurel for 30 seconds before adding in the pork tenderloin. Let it cook till the pork changes its color. When done add the water, soy sauce, vinegar, sugar and pepper. Let it boil for 15-20 minutes.

2. Boil the potatoes. Once done, mash the potatoes together with the sautéed garlic and add the remaining ingredients. Set aside.

3. In a blender or food processor, mix the parsley, garlic and all purpose cream. Add salt and pepper according to your taste.

4. Once the pork tenderloin is done and tender, heat a small pan and add the remaining butter. Saute sliced onion till caramelized and set aside. On the same pan, fry the pork tenderloin for at least 2 minutes setting aside the remaining sauce.

5. Arrange pork tenderloin on top of the mashed potatoes. Add the caramelized onions on top of the pork tenderloin and drizzle it with parsley garlic cream sauce on top. Use the remaining adobo sauce to drizzle around the dish.