PEII'S Cooking Demo at SM City
Chef Lucella Catedrilla.
The Professional Electronics Institute, Inc. was the guest culinary school that held a cooking demonstration at SM City Iloilo recently. Chef Lucella Catedrilla showed everyone how to commercially cook Stuffed Milk Fish, Sizzling Pork Sisig and Pork Hamonado. You want to try these recipes at home? Here they are.
Stuffed Milk Fish
Ingredients: 1 big 500 grams bangus (milkfish, 3 cloves minced garlic, 1 chopped onion, 2 deseeded tomatoes, 1 egg, ¼ cup kalamansi juice, 1 grated small carrot, ¼ cup soy sauce, 4 tbsps cooking oil, 2 chopped ham pieces, 1/8 cup raisins, ½ cup cooked peas, dash of salt, dash of pepper, oil for deep frying and ¼ cup flour.
Procedure: Remove the scales and intestines of the bangus and wash the fish well. Using a meat tenderizer, slowly pound the entire fish but not breaking the skin. Remove the spine by snapping off starting from the head or tail. Scrape off all meat. Set aside.
Jasmin Noble and SM's Kristine Rojo
and Leo Sorita demonstrate how to wash
hands properly.
Marinate the skin with kalamansi juice, salt and pepper.
Boil ½ cup water with the bangus meat for 5 minutes or until meat is cooked. Drain and discard bones. Set aside.
Saute garlic and onion until slightly brown. Then, add tomatoes and carrots until tender. Add ham, peas, raisins and bangus meat to the mixture. Cook for another five minutes. Add salt and pepper to taste. Remove from fire.
Add a beaten egg to the mixture and mix well. Stuff the mixture inside the marinated bangus skin. Roll bangus in flour and fry until golden brown. Slice slightly diagonal, 1 ½-inch thick using a serrated knife and serve. Garnish with tomato slices or tomato rose on sides.
Reinheart Panila of Jollibee, Lorenzo
Puda of Ted's Batchoy and Emelyn
Armonio of Casa Ilongga.
Sizzling Pork Sisig
Ingredients: 500 grams pork maskara, 250 grams pork liver, 1 minced onion, 3 cloves garlic (minced), 3 tbsp butter/margarine or oil, 3 thinly sliced finger peppers, 5 tbsp mayonnaise for toppings, egg for toppings.
Marinade: ¼ cup soy sauce, 2 tbsp kalamansi juice, dash of pepper and dash of salt
Procedure: Cook pork maskara for about 20 minutes or until done. Cool. Mince the pork maskara and liver. Marinate in the marinade sauce for 15 minutes.
In a saucepan, saute onion, garlic and pepper until lightly brown. Add pork maskara and liver. Stir for about 5-10 minutes until light brown. Season to taste. Serve in a hot sizzling plate. Garnish with mayonnaise or whole egg.
Pork Hamonado
Ingredients: 500 grams pork loin (fillet, slightly pounded)
Marinade: ½ cup pineapple juice, 1 tsp salt, 5 tbsp brown sugar and a dash of pepper.
Filling: 2 hole pickles (stripped), 1 carrot (stripped) and 3 pineapple slices (cut until chunks)
Procedure: In a bowl, marinate pork in a marinade sauce for about 10 minutes. Set aside. Lay and unroll the pork. Assemble the filling. Roll the pork. Tie with a string enough to wrap completely around the meat. Cook the pork in the marinade over low fire until the sauce is thick, while turning or rolling over the sauce. Cool. Remove the string before slicing. Serve and garish with sliced pineapple.