Yummy Magazine x Kitchenaid Cooking Demo with Chef Gino Gonzalez.


Last week at Enderun Colleges, Yummy Magazine and Kitchenaid teamed up for a cooking demo with one of the country's sought after chefs and COO and Head Instructor at the Centre for Asian Culinary Studies, Chef Gino Gonzalez.




But before the cooking demo started, we were given a chance to make three delicious recipes using Kitchenaid appliances.  The first recipe was the Tinapa Pate.  




The Kitchenaid 13-Cup Food Processor made it really easy for even domestically-challenged me to make the pate.  I just added oil, cream cheese, tinapa, herbs.. and voila!  Before I knew it, the Tinapa Pate was done!












The next thing I made was the Mango Lychee Smoothie using a Kitchenaid 5-Speed Hand Blender.














I wasn't able to make the last recipe which is the Ube Keso Trifle using the Hand Mixer because a lot of people went there first.










After everyone has had their fill of the Tinapa Pate, Mango Lychee Smoothie, and Ube Keso Trifle, Paulynn Fable, Editor-in-Chief of Yummy Magazine, welcomed all of us to the amphitheater for the cooking demo.

We are delighted to partner with Kitchenaid and Chef Gino Gonzalez as we share our passion for food and cooking with our loyal readers,” said Paulynn. “We look forward to sharing more sumptuous recipes and giving our readers the chance to learn from the best local chefs.”




And finally, it was the start of the cooking demo.  Chef Gino shared three of his favorite recipes: 1) Asadong Vaca, 2) Henyo’s Lumpia, and 3) Salted Caramel Panna Cotta. 




Here is the recipe for the Asadong Vaca.  And yes, it really is pronounced with a V.  Chef Gino gave no other explanation except that it's pronounced as such because they are Kapampangan.

Ingredients
❑ 1 kg. beef short ribs
❑ 6 pcs. star anise
❑ 1 cup achuete oil
❑ 1⁄2 cup thai patis
❑ 300 grams onion leeks, sliced
❑ 1⁄4 cup garlic
❑ 1⁄2 cup cane vinegar
❑ 1⁄2 cup onions
❑ 1 tbsp ginger
❑ chicken bones
❑ stock/Water
❑ 1 tbsp. cracked black pepper
❑ salt
❑ sesame seeds

Procedure
1. For the Asado Sauce: Brown chicken bones then de-glaze with water. Add in rest of the ingredients then simmer until flavours are well extracted. Save as asado sauce.
2. Season beef very well then sear all sides.
3. Put beef in the slow cooker together with the asado sauce and the rest of the ingredients.
4. Cook in the slow cooker until tender for 71⁄2 hours.
5. Garnish with sesame seeds.




Here is the recipe for Henyo's Lumpia.  Chef Gino said that he couldn't think of a name for this dish so he just named it after himself.  He told us that his real name is Eugenio.

Ingredients

For the lumpia

❑ 130 grams minced pork or chicken
❑ 60 grams pork back fat, finely chopped
❑ 220 grams shrimps, roughly chopped
❑ 60 grams rehydrated shiitake mushrooms, chopped
❑ 50 gms. singkamas, brunoise
❑ 100g chopped sotanghon (soaked in water)
❑ 2 tsps. shallots, chopped
❑ 11⁄2 bsps. cilantro leaves and stems
❑ 2 pcs. Egg White
❑ 1 tsp. Muscovado Sugar
❑ 2 tbsp. oyster Sauce
❑ 1⁄2 tsp. sesame oil
❑ 1 tbsp. thai patis
❑ 1⁄4 tsp. white pepper
❑ 1⁄2 tsp. salt
❑ 1 tsp. Black pepper
❑ 8-10 pcs lumpia wrapper
❑ 2 eggwhites, for sealing
❑ oil for deep frying

For the sauce

❑ sweet chili sauce
❑ cilantro leaves, chopped
❑ salted raddish, finely chopped

Procedure
1. Mix together and set aside.
2. In a food processor, put all ingredients together. Pulse a few times until mixture looks like ground meat. (about 7-8 pulses)
3. Lay wrapper in a chopping board
4. Fold both sides to lock stuffing then roll like a cigar. Seal with eggwhites
5. Deep fry starting with low heat going to high heat.



And finally, here is the recipe for Salted Caramel Pannacotta.  One thing I learned because of this recipe is the use of our local salt.  Chef Gino pointed out that we keep looking for sea salt when in fact, our own Philippine sea salt is very much readily available!

Ingredients 
❑ 1 cups fresh milk
❑ 4 tsp unflavored gelatin
❑ 1 1/3 cup white sugar
❑ 4 cups heavy cream
❑ sea salt
❑ 2 tsp. vanilla extract

Procedure 
1. Place 1 cup milk in a bowl, sprinkle with gelatine. Let stand for 10 minutes to soften gelatin. 
2. In a heavy sauce pan, heat sugar until it melts and turns into reddish brown (amber). Add the remaining milk. Bring mixture to a boil. Remove from heat. Add gelatin mixture, sea salt and vanilla. Use a hand blender to mix all ingredients until gelatin dissolves. Cool to room temperature. 
3. Refrigerate until set. 




Chef Gino also cooked Homemade Fishballs with Five-Spice Sauce, an original Yummy recipe that can be found in the official Yummy website.




After the cooking demo, they called three bloggers to be partnered with three Yummy Magazine readers for a Banoffee Pie contest.






I was partnered with a Yummy reader named Kaye.   I was relieved when she told me that she loves cooking because I have no kitchen skills except for eating :D






Good thing I got to practice with Kitchenaid products earlier so I wasn't as clueless.










Tada!  Our finished product!




We didn't win the contest but I think we did pretty ok ;)


OOTD: Dress from H&M | Belt from my mom's closet | Bracelet from Pandora


Chef Gino Gonzalez with our Banoffee Pie.

Thank you Lan, Grace, Chef Gino, Yummy Magazine and Kitchenaid for the giveaways and a fun-filled afternoon!




For your daily dose of the delicious and scrumptious recipes and cooking hacks, visit www.yummy.ph/. Follow Yummy Philippines on Facebook and @yummyph on Twitter and Instagram.  











*If you want to use any of the images, please attribute them to Joei & Me and Timothy Teves.

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