The Philippines is truly a diverse archipelago, rich with choices of local ingredients. Each region has developed its own specialties that are served for everyday mealtimes and on special occasions. One of the hallmarks of Filipino home cooking is that it makes use of what is available and turns each meal into something filling and fulfilling. Local ingredients are put together to create a trademark dish that is passed down from generations and may have even gone through more modern iterations.
Whatever the location is in the Philippines, one thing remains constant — it is the Filipino’s love for cooking, feasting, and bonding time with the family. Chefs and cooks, especially at home, create each dish with passion and care for the enjoyment of their diners, their family and friends.
It is with this in mind that Solane, the country’s leading LPG brand, has launched its search for the Solane Kitchen Hero Chefs’ Edition, to discover and shine the light on the talents of Pinoy chefs from all over the country who are vital in bringing Filipino cuisine to the world stage.
Solane Kitchen Hero has already completed its 15-leg regional competition to discover the best chefs from each region. The chefs are getting ready to pit their cooking skills against each other in a friendly competition in the nationals which will be held on September 6 at Eton Centris in Quezon City. The winner will be the first-ever Solane Kitchen Hero, and will receive P100,000 and a culinary trip to Japan.
Throughout the regional competitions, the chefs were able to highlight their local produce and offer a fascinating glimpse at their heirloom cuisine and how creative Filipino cooking has evolved with contemporary cooking methods. Region I winner Xavier Mercado presented his Igadobas Ti La Union, while Region II chef Jan Daryl Doculan impressed the celebrity judges with his Dinakdakan with assorted atchara, ensalada, roasted shallots and candied calamansi.
Region I winner Xavier Mercado
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Igadobas Ti La Union
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Region II chef Jan Daryl Doculan
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Dinakdakan with assorted atchara, ensalada, roasted shallots and candied calamansi
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Region III’s Marlon Manuel came up with a creative presentation for his specialty of Smoked duck and arroz valenciana arancini with sampaloc sauce and spicy apple chutney, while Region IV-A chef McRhyan Rodrigo took it to the high seas with Ginataang lamang dagat with salinas curry sauce, seafood custard and shrimp bisque froth as Region IV-B’s Roberto Roldan held solid terrain with his Herbs and cashew nut-crusted beef tenderloin in bistek sauce, puree of squash, green pea coulis, sago and kalamansi kropek and crispy shallot.
Region III’s Marlon Manuel
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Smoked duck and arroz valenciana arancini with sampaloc sauce and spicy apple chutney
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Region IV-A chef McRhyan Rodrigo
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Ginataang lamang dagat with salinas curry sauce, seafood custard and shrimp bisque froth
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Region IV-B’s Roberto Roldan
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Herbs and cashew nut-crusted beef tenderloin in bistek sauce, puree of squash, green pea coulis, sago and kalamansi kropek and crispy shallot
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The Bicol region’s specialty came to the fore with Rommel Abion’s use of their famed ingredients with his Steamed sweet potato stuffed in spicy taro leaves with creamy coconut sauce and Region VI has Gil George Jucaban presenting a delicious dish of Adobo flakes with mango salsa.
Region V's Rommel Abion
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Steamed sweet potato stuffed in spicy taro leaves with creamy coconut sauce
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Region VI's Gil George Jucaban
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Adobo flakes with mango salsa
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Chef Mario Semblante of Region VII inspired awe with his Cebuano Surf and Turf (Malunggay-crusted Visayan deep-sea codfish, Argao mango wine millet risotto crust, homemade fish chicharon with Cebu chorizo foam) while Chef Jimmy Boy Basa of Region VIII won nods for his dish of Pickled radish and turnips with beef strips in authentic coconut wine (bahalina tuba).
Region VII's Mario Semblante
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Malunggay-crusted Visayan deep-sea codfish, Argao mango wine millet risotto crust, homemade fish chicharon with Cebu chorizo foam
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Chef Jimmy Boy Basa of Region VIII
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Pickled radish and turnips with beef strips in authentic coconut wine (bahalina tuba)
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Of particular note were the Mindanao regionals and the variety of ingredients and cooking styles that were presented at the competition. Region IX chef Roseller Fiel II rendered a Coconut-crusted chicken roll in burnt coconut sauce with pickled ginger while at the Region X finals, chef June Rey Tunog presented Pan-fried duck in kaldereta sauce, served with taro croquettes, sauteed bokchoy, crispy vermicelli, annatto aioli, carrot fondant and kesong puti, drizzled with cloned tabasco.
Region IX chef Roseller Fiel II
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Coconut-crusted chicken roll in burnt coconut sauce with pickled ginger
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Region X's chef June Rey Tunog
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Pan-fried duck in kaldereta sauce, served with taro croquettes, sauteed bokchoy, crispy vermicelli, annatto aioli, carrot fondant and kesong puti, drizzled with cloned tabasco
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During the Region XI competition, chef Alfonso Dolia wowed judges with his Braised sticky rice with mangosteen salsa topped with sweet and spicy adobo while at the Region XII leg, Chiko Cacanindin introduced palates to his version of the Maguindanaoan Beef sinina with mashed potato and purple yam. For Region XIII, chef Paolo Lumbres came out on top with his Butuanon specialty, Buntaa with pan-fried salmon, coconut shrimp sauce and lemongrass oil.
Region XI's chef Alfonso Dolia
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Braised sticky rice with mangosteen salsa topped with sweet and spicy adobo
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Region XII's Chiko Cacanindin
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Maguindanaoan Beef sinina with mashed potato and purple yam
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Region XIII chef Paolo Lumbres
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Buntaa with pan-fried salmon, coconut shrimp sauce and lemongrass oil
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At the NCR leg, chef Wilfredo Peñafiel II emerged victorious with his Pan-fried rellenong manok, stuffed with salted egg, longganisa, kesong puti served with ginger-pandan rice pilaf, mango-mustard sauce, sauteed julienned baby carrots and zucchini with chicharo.
NCR chef Wilfredo Peñafiel II
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Pan-fried rellenong manok, stuffed with salted egg, longganisa, kesong puti served with ginger-pandan rice pilaf, mango-mustard sauce, sauteed julienned baby carrots and zucchini with chicharo
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Aside from the food treasures at each Solane Kitchen Hero regional event, Solane marketing manager Valeri Villano says that the activity also highlighted how food plays an important part in Filipino families and their communities. “There are so many personal stories from our chefs, and they showed how food is intertwined with our relationships,” she says. “With Solane being the country’s most trusted brand of cooking gas, we believe that we can do our part in discovering not only our ‘hidden’ culinary gems but also the talent that we have in each region.”
Solane marketing manager Valeri Villano
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As the competition director, Adobo Queen Nancy Reyes Lumen says these are the kinds of stories that she and Solane Kitchen Hero ambassador chef Sau del Rosario are on the lookout for. “With the stories that come with the dishes, it doesn’t have to be highly cultural. What we are looking for is a story. It can be the story of your lola, the story of your yaya, the story of your uncle, the story of your neighbor, the story of your barangay. It can be like that — as long as there is a story behind the dish that can be transferred or can be appreciated. It is in telling these stories and finding a personal connection that our chefs become more confident about their food.”
Adobo Queen Nancy Reyes Lumen and Solane Kitchen Hero ambassador chef Sau del Rosario
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For his part, Del Rosario says that he is happy to be doing his part to encourage the next generations of chefs. “The essence of this contest is really to encourage younger generations to be more involved, to be more exposed, so that even those who are practicing their passions outside of the big cities like Manila are given their due exposure. In the same way, we are helping to shine a light on local produce. I am so happy that these young generations are so aware that whenever they use local ingredients, they support a community. They also support our economy and that binds us all together. Food brings us all together as Filipinos, and that is what we hope to achieve with the Solane Kitchen Hero initiative.”
Solane Kitchen Hero
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Catch the Grand Finals of Solane Kitchen Hero Chefs’ Edition this Friday, September 6 from 1 p.m. to 8 p.m. at Elements at Centris in Quezon City. Follow solane.ph on Facebook.