On August 2 Thursday, I attended another set of Cooking marathon held at SM Hypermarket Cubao (Main Avenue along EDSA). I decided to attend this cooking event because It will be my first time to see another SM Hypermarket branch which is very accessible if I will be coming from Cubao.
Second, it will be the first time I’ll watch cooking demonstration from one of the SM Hypermarket Master Chefs. That afternoon, Chef Paulo Sia showed us not only two but three scrumptious recipes using Unilever Food Solution products such as Knorr Liquid Seasoning and Knorr Tamarind Soup Base. Like the first cooking marathon I attended, they also set-up a stage where the chef will do the presentation. Audience were provided with copies of the recipe too. Before the event started, I got the chance to talk to Chef Sia and learned some cooking tips from him.
Press Release: SM Hypermarket partnered with nineteen master brands: Knorr, Nestle All Purpose Cream, Unilever Food Solutions, Tabasco, Lee Kum Kee, Lady’s Choice, Maggi, Clara Ole, Kikkoman Soy Sauce, San Remo, McCormick, Bounty Fresh Chicken, CDO, Purefoods Tender Juicy Hotdog, Purefoods Star Hotdog, Magnolia Cheeze spread, Magnolia Purefresh, Magnolia All Purpose Cream and Magnolia Dari Crème – each a familiar staple in today’s Filipino kitchen, join SM Hypermarket to feed the culinary world’s insatiable hunger for innovation.
Together they launched SM Master Chefs, a composite event made up of three components – a grand cooking demo, kitchen makeovers and a set of cook-offs that are set to make foodie history.
Mark your calendar, from July to September, every week in three months, SM Master Chefs will conduct a marathon of cooking demos that will tour SM Hypermarket branches all over the nation, showcasing innovations in culinary products and cooking aids. Not only will these demos serve as a source of entertainment for onlookers, but also as a venue of culinary discovery for people who are passionate about cooking.
Alongside SM Master Chefs Cooking Marathon, two other monumental events will take place. One is the Kitchen Makeover, where five (5) lucky shoppers will get the chance to have their kitchen redesigned and furnished. This project will be done in partnership with established designers from the Philippine School of Interior Design (PSID).
Last but not the least, SM Hypermarket will also launch a series of Supersized Cook-off events set to make culinary records. Set in five different locations, each cook off will feature a regional dish and will be undertaken with the help of the local government units and the community.”
The first dish is very familiar dish which Chef Paulo added a twist to make it more delightful. This menu is always present in every town fiesta in the Philippines. It’s called the MENUDO TAPAS Version using pork tenderloin with Knorr liquid seasoning, Knorr tamarind soup base, choriso bilbao, carrots, green peas, tomato sauce, kasubha, liver spread and Knorr Rostip.
The second recipe is a well-know Filipino food and is said to be available in restaurants all over the world. Again, Chef Paulo made his own version of Beef Adobo. For so long that I’ve been cooking adobo, I never thought I could use other ingredients that will replace vinegar. The latter used in adobo doesn’t only gives flavor to the dish, it also work as a tenderizer to meat, which I learned from my dad. Fortunately, I learned that I can also use Knorr Tamarind Soup Base instead of the usual vinegar and the outcome is the same taste of adobo that I love. For those who are just starting to learn cooking, I advise you use Knorr tamarind soup base, using it you can control the flavor of your adobo.
We always crave for dishes that’s fits with the current weather and we were glad that Chef Paulo added another dish-Sinigang which is perfect on a rainy day. First, he boiled the pork separately then using another casserole he started preparing the broth adding Knorr Tamarind soup. After few minutes he added pre boiled pork and vegetables. Chef uses lemongrass to give a more citric flavor and also a delicious aroma to usual Sinigang recipe.
HRM Students from Taguig braved the weather and heavy traffic to watched and learn from the expert. Loyal shoppers parked their grocery carts for a while and join this event too. Lucky audience won ‘’Soo Pinoy” aprons during the question and answer portion. Unfortunately, I wasn’t able to bring home an apron since I have raised all my questions just before the event started.
Finally, it’s “tasting time” and all of us including the audience got the chance to taste all the recipe for the day. I personally love the MENUDO TAPAS Version. Honestly, menudo is not included in my list of favorite “ulam” but with Chef Paulo’s menudo I found myself trying the recipe at home that same day. Aside from choriso bilbao, Knorr liquid seasoning gives more flavor to the dish.
The Cooking Marathon will run for three months, every Tuesday and Thursday so don’t miss it! Visit SM Hypermarket Cooking Marathon schedule
I want to learn fRom this Chef :)
ReplyDelete