Menudo & adobo recipes at SM Master Chefs 2011 cooking marathon

It’s nice to be reacquainted with lutong bahay or home cooking when you’ve eaten too many restaurant meals.:-D

On spotlight this week: a delicious menudo dish that you can cook for 10 minutes or less. It was created by Unilever Food Solutions corporate sous chef John Paul Sia for the SM Master Chefs Cooking Marathon 2011.

I couldn’t help munching on this menudo which is prepared “tapas” style – ergo, can be eaten even without rice. Emphasis is on long marination (overnight), using less sauce and choosing a meat cut (pork tenderloin) that can be sauteed for only three minutes each side. The addition of chorizo bilbao gives this dish Spanish flavor.

Chef John Paul made his cooking demo at the custom-built kitchen of SM Hypermarket Sucat.We do our groceries in this branch! It’s a nice idea of the Hypermarket group to devote precious floor space to a demonstration kitchen where their shoppers can learn cooking tips and recipes from the masters.

The chef also prepared a variation of a beef adobo dish that can be done in 6 minutes, with proper marination beforehand. The trick is to use a beef sukiyaki cut so it can cook easily. Here’s the finished version:

I’ve put the recipes in my other food blog (this is more of a personal site I use to see some dishes I’ve kitchen-tested and done).