MANILA, Philippines - Last October 8, hundred of chefs, restaurateurs and caterers from the Philippine food industry gathered in a one day only event for the Culinary Festival 2014.
Guests were treated to a session on banqueting or large quantity food production led by the Unilever Food Solutions (UFS) chefs who featured recipes perfect for the coming holidays.
“Steamed” Kimchi Bibimbhap Rice
By UFS Executive Chef Joanne Limoanco-Gendrano
Serves 6-8 (Half food pan)
Ingredients:
For the sesame beef:
500 g Beef sirloin, sliced into thin strips
80 ml Knorr liquid seasoning and 10g Crushed black pepper
100 ml Knorr oyster sauce
60 ml Sesame oil
1 kg Day-old cooked rice
200 g Kimchi, finely chopped
60 ml Soy bean paste
50 g Knorr chicken powder
Best foods real mayonnaise
To assemble:
Egg strips
Spinach
Bean sprouts
Procedure:
1. Place rice in a food pan. Spread the rest of the ingredients on top the rice.
2. Wearing food grade gloves, use your hands to thoroughly mix the Ingredients with the rice. Make sure that there are no more visible lumps of rice. Taste and adjust seasoning.
3. Cover the food pan with cling wrap. Place in a combi oven and steam at 210 F degrees for 12 minutes.
4. Will the rice is steaming, heat a small wok or saute pan. Stir-fry the beef until cooked through. Masking sure that the beef is fully cooked.
4. When the rice is done, arrange the beef, eggs, spinach and other ingredients on top of the rice. Place on a chaffing dish and Serve immediately
Sous Vide of Steak with Peppercorn Sauce
By UFS Senior Sous Chef Marilen Ingco
Serves 2-3 portions
Ingredients:
14-16 oz Porterhouse steak
4 pcs Garlic cloves
1 sprig Rosemary Sprigs
150 ml Olive Oil
10 g Knorr Beef Broth
Ground Black Pepper
1 pc Vacuum Bag medium
200 g Knorr mashed potatoes
15 g White onions
3 g Cracked black pepper
250 g Knorr Demi Glace
15 ml Knorr Oyster Sauce
15 ml Butter
1 portion Satueed Seasonal Vegetables
Procedure:
In a small stainless steel bowl, mix together Knorr Beef Broth and 15 ml of olive oil. Rub this broth and oil paste onto the meat and season with ground black pepper. Place in the vacuum bag with the garlic cloves, rosemary sprig and the rest of the oil. Vacuum with 35 as its pressure. Marinate in vacuum bag for at least 4 hours. Sous vide meat at 50 degrees celsius for 60 minutes. To cook, heat a griddle pan very hot and sear each side of the steak for eight seconds (medium rare). Rest steak for at least 4 minutes before serving/cutting.
To make sauce, in a pan, heat oil and sautee onions until transluscent. Add in ground pepper and oyster sauce. Add in prepared Knorr Demi Glace Sauce and simmer for at least a minute. Turn off heat and mount with butter.
To plate, arrange steak on the plate with hot mashed potatoes and sauteed seasonal vegetables. Pour peppercorn sauce on steak or serve on the side.
Kinalderetang Rellenong Repolyo
By UFS Senior Sous Chef Janice Lazaga
Ingredients:
For the Rellenong Repolyo
90 g Ground Beef Sirloin
45 g White Onion, chopped
15 g Garlic, minced
15 g Ginger, minced
30 g Celery, minced
15 g Lemongrass, minced
90 g Dried Shiitake Mushrooms, rehydrated and chopped
120 g Carrots, grated, juice squeezed off and set aside
120 g Turnips, grated, juice squeezed off and set aside
30 mL Cane Vinegar
8 g Dried Oregano
8 g Smoked Paprika
6 g Black Pepper
10 g Knorr Aroma
30 g All Purpose Flour
2 pcs Egg, beaten
16 pcs Chinese Cabbage, blanched
For the Kaldereta Sauce
30 ml Olive Oil
120 g White Onion, chopped
45 g Garlic, minced
30 g Ginger, minced
500 mL Tomato Sauce
250 mL Water
15 g Knorr Chicken Broth
1 pc Bay Leaf
30 g Brown Sugar
3 g Black Pepper, ground
For the Assembly
240 g Kesong Puti, grated
90 g Shallots, peeled
120 g Baby Carrots, sliced and blanched
90 g French Beans, trimmed and blanched
120 g Red, Green and Yellow Bellpepper, sliced
120 g Marble Potatoes, halved and roasted
10 g Knorr Aromat
3 g Black Pepper, ground
Procedure:
1. For the kaldereta sauce, heat oil in a sauce pot. Saute onion, garlic and ginger until fragrant. Pour in tomato sauce and water. Add Knorr Chicken Broth, bay leaf, brown sugar, and black pepper. Simmer for 15 – 20 minutes. Puree until smooth. Set aside.
2. Combine all ingredients for the rellenong repolyo in a bowl, except for the chinese cabbage. Fill the cabbage with the filling and roll. Set aside.
3. Ladle in kaldereta sauce in a food pan. Line with the cabbage rolls. Cover with remaining kaldereta sauce and top with grated kesong puti. Bake in a 320F preheated oven for 15 minutes until cheese has melted and browned.
4. Garnish the dish with sauteed vegetables seasoned with Knorr Aromat.
Throughout the day, the culinary festival also highlighted fun booth activities and several restaurants on wheels for participants to try delicious cuisines. The event, hosted by UFS captured three major game changing trends food professionals need to watch out for: integrating sustainability in menus, micro-targeting customers, and pushing the power of digital media.