Herword.com combined forces in bringing its members the highly anticipated
cooking demo entitled, “Family
Gourmet” last August 17, 2002 held at San Miguel Purefoods Culinary
cooking demo was participated by San Remo
Pasta, Mama Sita, San Miguel Food Corp., Lee
Kum Kee and Celebrity Recipes
Prizes were given away to lucky contest
winners and participants. With the successful cooking demo everyone went home a
The following are some of the recipes
prepared in the cooking demo. Enjoy and see you in the next Lutongbahay.com
Remo Vegeroni Shapes with Bacon & Eggplant
1 pack (375g.) San Remo Vegeroni Pasta Shapes, cooked al dente
1 can (400 g.) San Remo Diced Tomatoes
cup cooking oil
4 pcs. Eggplant, cut into 4/3 inch cubes
¼ cup olive oil
200 g. bacon
1 cup onion, chopped
1 tbsps. garlic chopped
salt & pepper to taste
1.Soak eggplant in water, drain
and deep fry in cooking oil until light brown. Set aside to drain excess
2.Saute bacon in oil then add
garlic and onions. Add San Remo diced tomatoes, sugar, basil, oregano, bay leaf
3.Bring to a boil, lower the heat and simmer.
4.Add fried eggplant and simmer
for another five minutes. Season with salt and pepper. Pour sauce over pasta.
Top with grated
cheese, if desired.
Kum Kee Black Bean Chicken
350g/12oz chicken meat (cut into pieces)
6 shallots (skinned and crushed)
2 spring onions (sectioned)
2 slices ginger
1 pack Lee Kum Kee Sauce for Black Bean Chicken (50g/1.8oz)
1 tbsps dried basil
1 tbsps. oregano
1 pc. Bay leaf
1 cup quick melt cheese, grated
1 pc. Green pepper, sliced
1.Saute chicken in oil until golden yellow. Drain and set aside.
2.Saute shallots, ginger and Lee Kum Kee Sauce for Black Bean Chicken for 2-3
tbsps. Oil. Add chicken and stir-fry until chicken is done. Stir in spring onion
Sita’s Creamy Adobo Dip
(Sour Cream Dip Sauce)
For a nutritious snack for
children, wash drain, and chill fresh fruits and vegetables like sliced apples,
carrots, cucumber, celery sticks or previously blanched mung bean sprouts.
1 ½ tbsp Mama Sita’s Adobo (Savory Sauce) Mix, 1 tsp sugar and 1 cup Sour
Cream (8oz) Whip until well-blended. Keep refrigerated until just before
Arrange chilled vegetables attractively on a
serving bowl with the dip at the center.
make homemade Sour Cream
Evaporated milk or all-purpose cream
1 tbsp calamansi juice
Mix 1 cup evaporated milk with 1 tbsp
calamansi juice. Allow the mixture to stand until it curdles and thickens.
Light Sour Cream
ingredients for 2-3 seconds in a blender.
Sita’s Vietnamese Noodle Salad
½ cups (1/4 kg) pork shoulder, sliced (1/3 inch thick)
bundle(110g) native lettuce, chopped
tbsps Mama Sita’s Barbeque Marinade
tsp patis (fish sauce)
pc cucumber (med size), julienned
cup roasted peanuts, chopped
cup carrots, julienned
leaves basil, chopped
pack (100g) bihon (rice noodles)
tbsp Mama Sita’s Premium Vinegar
tbsp sweet chili sauce
¼ tbsp sugar
1.In a bowl combine Mama
Sita’s Barbecue Marinade and pork. Marinate for 15 minutes. Grill and slice
into 2”x1/2” inch pieces.
2.In a large saucepan bring 4
liters water to a rolling boil. Blanch the bihon, rinse and set aside.
3.In a small bowl combine sweet
chili sauce, Mama Sita’s premium vinegar, sugar, patis and water, mix well.
4.In a large bowl combine
noodles and vegetables and the dressing.
Top with grilled pork slices
and roasted peanuts.
Note: Leftover barbecue maybe used instead of the pork.