Chef Jepoy’s Great V-Day Menu

CEBU, Philippines - Fighting for the one he loves is theessence of his existence. Chef Jepoy

(Edgardo N. Labella II) could have obliged to taking the path of lawyering just to please his city legislator-father, Edgardo C. Labella. But he was determined to pour his heart out on the wok – be it for a family dinner, for a five-star hotel’s royal guest they were instructed to address as “Her Majesty” and never “Madam”; or for a class of 40 at the Department of Manpower Development and Placement Culinary Arts Division atop the Ramos Public Market, the agency’s new home.

“I have to acknowledge how my uncle John (his father’s brother) introduced me to cooking at around nine or 10 years old. But it was Chef Russel Abarquez, I met in 2006, who mentored me to mastering this art and craft,” he disclosed in an interview while his 40 students were milling around their respective worktable, abuzz on a project plan featuring pork dishes like Crispy Pata and Baked Pork Chop Royale.

“Much of the things I learned I owe it to Chef Russel. It was from him that my decision to take up HRM (Hotel and Restaurant Management) found sense. He reminds me constantly that I can only enjoy a job I love most. Cooking gives me that dignified feeling. It is what really interested me most early on in life. Whenever a person relishes my dish, dili gyod kabayran ang feeling!” he shared.

For Valentine’s Day, he encourages couples to enjoy DMDP’s Chicken Pork Embutido Adobo, which is simple to prepare and closest to most Pinoy hearts, adobo being one of modified signature Filipino dishes. Chef Jepoy works as assistant chef to trainers who have been with DMDP 22 years his senior.

Chicken Pork Embutido Adobo is perfect for both red and white wines. “Red wine is perfect for pork, white for chicken,” he quipped.

How to prepare:

½ kilo chicken breast (ground)

½ kilo ground pork

A pinch of black pepper

¼ tsp. cayenne pepper

¼ tsp. salt

For the adobo sauce

Chicken stock

1 ¼ tsp. soy sauce (toyo)

1 ½ tsp. vinegar

1 tbsp. brown sugar

10 mg. garlic

10 mg. chopped ginger

2 pcs. laurel/bay leaves

Procedure:

1. Mix ground pork and ground chicken. Season to taste. Steam for one hour.

2. For the sauce, sauté the garlic and ginger. Add in vinegar, soy sauce, water and sugar and put the crushed bay leaves, chicken stock then simmer for about a minute. Add in cornstarch and stir until thick.

Singaporean Chili Crab

2 kl. crab (mud crab)

1 cup cooking oil

2 tbsp. sesame oil

2 tbsp. garlic (minced)

3 tbsp. ginger (minced)

2 pcs. red chili (chopped)

1 pc. red onion (minced)

2 tbsp. hoisin sauce

½ cup coriander

¼ cup tomato paste

1 tbsp. Tom Yum paste

3 tbsp. white sugar

¼ cup water

Procedure:

For sauce: Mix chopped red chili, hoisin sauce, sesame oil, coriander, tomato sauce, tom yum paste, and sugar. Mix with wire whisk.

For crab: Clean the crab then cut into half. After cleaning, coat with flour. Put oil in a pan then add the crab. Fry for at least 3-5 minutes. Remove from the pan. Sauté minced garlic and onion. Then add the fried crab. Add in the sauce and water. Simmer for 5-10 minutes. Then serve.

Chicken

Galentina

For marinate:

1 whole chicken, deboned

1 tsp. salt

1 tsp. soy sauce

1 tsp. lemon juice

1 tsp. white pepper

For the stuffing:

¼ cup pickled relish

1/3 kg. ground pork

8 pcs. ham, sliced

2 pcs. whole eggs

¼ cup raisins

1 cup breadcrumbs

1 tsp. salt

¼ cup frozen peas

2 tbsp. onion

½ small box of cheese, grated

Procedure:

1. Debone chicken. Marinate it with white pepper, lemon juice, salt, and soy sauce for one hour.

2. Stuff the chicken and sew opening.

3. Do not overstuff the chicken, lie flat on the baking sheet line with banana leaves for flavor.

4. Steam for 35 minutes.

5. Brush chicken with mixed oil and soy sauce. Bake for 30 minutes.

6. Then serve.