Kathryn and Liza’s Kitchen Best Friend

PRESS RELEASE

The kitchen used to be a scary place for young people and cooking was a daunting task reserved for mothers and household helps. But technology played a role in guiding people around the kitchen. Nowadays, new cooks search online for cooking videos or check out “food hacks” to be able to produce any dish they want that they can, in turn, show off on social media.

Liza and Kathryn

Young celebrities Kathryn Bernardo and Liza Soberano also enjoy cooking for their loved ones. They are the newest tandem to endorse AJI-NO-MOTO® Umami Seasoning. Apart from what can be found in the Internet, Kathryn and Liza became more confident cooks because they can rely on a brand of seasoning to make delicious home-cooked dishes by bringing out the natural goodness of food. Experienced cooks or kitchen newbies can make AJI-NO-MOTO® their best friend in the kitchen – an ally in serving nourishing and enjoyable dishes for the whole family.

The new AJI-NO-MOTO® TV Commercial features three (3) dishes to show the versatility of the product in making all kinds of dishes delicious. Among the dishes are the Omurice, a Japanese-inspired meal composed of rice and omelet, Kathryn’s Adobong Puti recipe, a different take on the classic adobo without soy sauce and the all-time favorite comfort food Beef Nilaga.

AJI-NO-MOTO® can be widely used in a variety of dishes because it has no smell or specific flavor of its own and can therefore be used to enhance the original flavor of food. This is a safe and quality product that is made from natural crops like sugar cane, corn or cassava and manufactured through the natural process of fermentation. AJI-NO-MOTO® enhances taste of food by providing umami taste. Umami is the fifth basic taste also described as rich, savory and ‘malinamnam’ derived from food rich in glutamate like tomatoes, cheese, mushrooms, ham and seafood.

 

About Ajinomoto 

Ajinomoto Philippines Corporation (APC) is an affiliate of Tokyo-based Ajinomoto Co., Inc. Established in 1958, APC lives by its promise to provide consumers products that will always give the delicious taste to healthy and nutritious meals as embodied in APC’s slogan Ajinomoto® “Eat Well, Live Well.®” APC’s complete line of quality food and seasoning products are produced by international affiliates and local toll manufacturers using Ajinomoto’s license, quality standards and technological expertise. APC’s products include AJI-NO-MOTO® Umami Seasoning, Ajinomoto® Brand Ginisa Flavor Seasoning Mix, AJI-SINIGANG® Cube, Ajinomoto® Brand Chicken Powder, PORKSAVOR® All-in-One Seasoning Mix, CRISPY FRY® Breading Mix, CRISPY FRY® SEASONED CRUMBS®, TASTY BOY® All Purpose Breading Mix, AJI-SHIO® Seasoning Mix and “amino Fres-C” Instant Drink Mix.

Omurice

OMURICE

INGREDIENTS:

Rice Mixture:

1½ tbsps   vegetable oil

¼ cup      garlic, peeled, minced

¼ cup      onions, peeled, minced

½ cup      ground pork

½ cup      frozen carrots

¼ tsp      ground black pepper

2 cups     cooked rice, short grain

1 teaspoon  soy sauce

1 teaspoon   AJI-NO-MOTO® Umami Seasoning

Egg Mixture:

1 tablespoon  vegetable oil

3 pieces      eggs, small, beaten

1/8 teaspoon  pulverized black pepper

1/2 teaspoon  AJI-NO-MOTO® Umami Seasoning      

1/8 teaspoon  iodized salt

PROCEDURE:

Rice Mixture

  1. Heat oil in a pan, sauté garlic and onions for one (1) minute over low heat.
  2. Add ground pork and cook until brown.
  3. Add carrots and black pepper.
  4. Add rice and stir-fry for another minute over medium heat.
  5. Add soy sauce, mix well.
  6. Sprinkle AJI-NO-MOTO® Umami Seasoning and mix well.
  7. Remove from fire, mound the rice on plate then set aside.

Egg Mixture

  1. In a bowl, beat the eggs until the whites and yolks are well combined.
  2. Add pulverized black pepper.
  3. Sprinkle AJI-NO-MOTO® Umami Seasoning, mix well.
  4. Heat oil in a pan and fry the egg mixture.
  5. Remove fried eggs out of the pan and mold it well on top of the rice.
  6. Serve with catsup.

Makes 2-4 servings

Nutrition Information: Calories 457    Carbohydrates 44g    Protein 14g   Fats 25g

Adobong Puti

ADOBONG PUTI

INGREDIENTS:

½ kilo     chicken, adobo cut

½ cup      vinegar

1/3 cup    garlic, peeled, crushed

1 piece    bayleaf, crushed

¼ teaspoon  peppercorn, cracked

½ cup      water

½ cup      cooking oil for deep frying

1 teaspoon  AJI-NO-MOTO® Umami Seasoning

1 tablespoon  refined sugar

1 teaspoon    iodized salt

 PROCEDURE:

  1. Combine chicken, vinegar, garlic, bayleaf, peppercorn and water in a pot.
  2. Let boil and lower heat. Simmer until tender.
  3. Drain the chicken pieces from the broth.
  4. Heat oil in another pan and deep fry chicken pieces. Return to the broth.

5 .Simmer until liquid has been reduced to half.

  1. Sprinkle AJI-NO-MOTO® Umami seasoning and sugar. Simmer for one (1) minute.
  2. Add salt and mix well.
  3. Serve hot.

Makes 4-5 servings

Nutrition Information:      Calories 461   Carbohydrates 5g   Protein 18g     Fats 41g

 

Nilagang Baka

NILAGANG BAKA 

INGREDIENTS:

2 ½ liters    water

1 teaspoon    black peppercorns

2 pieces      onion, medium-size, chopped

½ kilo        beef shank, cut into serving pieces

2 pieces      corn, cut into five per piece of corn

2 pieces      potatoes, medium-sized, peeled, quartered

½ piece       small cabbage, quartered

1 ½ teaspoons    AJI-NO-MOTO® Umami Seasoning

1 tablespoon   iodized salt

PROCEDURE:

  1. In a casserole, put 2½ liters of water; add peppercorns, onions and beef.
  2. Boil beef until tender.
  3. Add corn and potatoes; boil for 2-3 minutes.
  4. Add cabbage, mix well.
  5. Sprinkle AJI-NO-MOTO® Umami Seasoning and simmer for 30 minutes.
  6. Add salt and mix well.
  7. Serve hot.

Makes 4-5 servings

Nutrition Information:  Calories 195    Carbohydrates 21g    Protein 21g    Fats 3g

 

Doña Elena World Pasta Month

October was a pretty busy month for me. It was a month full of birthday celebrations and special events. One of them was the Doña Elena World Pasta Month that I went to with my sister and our kids. The Doña Elena World Pasta Month was a success with their partnership with several media outlets including our group Mommy Bloggers Philippines.

 

Mommy Bloggers at the Al Dente Pasta Festa
Mommy Bloggers at the Al Dente Pasta Festa

 

The great setup of the stage for the cook-off
The great setup of the stage for the cook-off

 

Al Dente Pasta Festa Ribbon-Cutting Ceremony
Ribbon-cutting ceremony with the Italian Embassy Deputy Consul Mr. Fabio Furlotti and the executives of Fly Ace Corp.

When we got there, the atrium of the Mall of Asia was already jampacked with pasta lovers, most of them came with their families. The venue, which was set up to look like an Italian food fair, had several pocket activities that featured products from Al Dente, Fly Ace Corporation and from the other partner brands.  Jho and I tried to line up to have our share of the Pasta Alla Carbonara and Tomato Basil Penne Al Dente pasta meal but we decided against it for the queue was too long. We just went around and visited the other booths.

Al Dente Pasta

That little cutie in the photo above is my constant event buddy! He was in a very good mood all through the day and even said hi to the lady at the Corelle booth. Behind him are shelves of Al Dente pasta and Doña Elena products. I’ve been using the Al Dente fettuccine, penne rigate and lasagna as well the Doña Elena whole peeled tomatoes to prepare sumptuous meals for my family. I love that Al Dente pasta are easier to cook (no need to add oil!), are firm to the bite and absorbs sauces well. Check out the next three photos to find out how these 100% durum wheat semolina pasta are being made.

How is pasta made?

How is pasta made? Step 2

How is pasta made? Step 3

Masflex was one of the brands at the festa. The brand showcased their selection of cookware and knives.

Masflex Non-Stick Pans

I’d love to have that frying pan from the Masflex Marble Series. I’m sure that it will take cooking to a new level. They look quite heavy, though.

Masflex Marble Pan

Masflex Cookware and Knives

Tecnogas, an Italian manufacturer of home cooking applicances, exhibited their top-of-the-line cookers and ovens. Someday, I would have my brand new cooker and oven :)

Tecnogas Gas Range

Gloria Jean’s was also there and treated guests to a cup of freshly brewed coffee. This coffee shop brings fond memories for it is where I use to hang out with my longtime buddies and it has also become a date place for me and my hubby.

Did you know that May is really a sparkling juice and not wine? But it tastes like wine! Hubby and I have been enjoying the 100% Sparkling Red Grape Juice on several ocassions long before I got acquainted with Fly Ace and their products. It’s perfect for breastfeeding moms like me who wanted to enjoy down time with the hubby without compromising the milk that I give to our (big) baby :) I had a sample of the White Grape variety and it tastes sweeter than the red one.

Corelle is a prime brand of dinnerware that has been around for quite some time already. We’ve been using Corelle plates at home, hand-me-downs from my mother-in-law, and they are really very durable and elegant. For that, I use our Corelle plates to add style to my food photos :) I’d love to have my own set of Corelle plates in the future. Will definitely include that in my prayer list!

Corelle Dinnerware

I’m looking forward to attending the Al Dente Pasta Festa next year and hope that I can finish it until the end. I was not able to stay longer and witness the cook-off for it was almost nap time already. I try to avoid triggering crankiness when we’re out and Daddy is not with us. I’m sure everyone had a lovely time at the festa, too! Have you been there, too? Please share your experience at the comments below :)

Al Dente Pasta Festa

I cook pasta every other week, with or without an occasion. We simply love pasta. We can eat it at any time of the day. I have actually included pasta in my Kitchen Adventures and those that involve pasta were among the successful ones. It is only fitting that I take part in the upcoming celebration of the World Pasta Month on October 9 at the Main Mall Atrium of the SM Mall of Asia. If you’re a fellow pasta lover, you should come, too. Check out the press release below for more details.

PRESS RELEASE

In Celebration of World Pasta Month

A PASTA FESTA FOR THE PEOPLE

Craving for a bit of Italian? The first thing that comes to mind is a big heaping bowl of pasta, covered with your favorite sauce and sprinkled with lots of Parmesan cheese. It is a dish that everyone loves to eat often, that pasta has become a kitchen pantry staple. Doña Elena Al Dente Pasta brings a taste of Italy to the Filipino home with its line of Italian artisanal pasta noodles, made of 100% durum wheat semolina.

Doña Elena Al Dente Pasta is produced according to the tradition of true Italian pasta. There is actually an Italian law that prescribes that pasta must be made using 100% durum wheat semolina, which is the hardest of all the wheat varieties and has the highest protein content. It is the use of durum wheat that makes pasta “al dente” or “firm to the bite.” Doña Elena Al Dente Pasta is also made using traditional bronze dies, which gives the noodles ridges, which helps the sauce cling to the noodles more, for a richer flavor. Plus, Doña Elena uses all natural GMO-free ingredients in its pasta, which makes it really good for you!

FETTUCCINE is derived from the Italian word fetta, meaning ribbon. This basic noodle provides a better surface for catching sauce. It is often served in Alfredo sauce, a mix of parmesan cheese and butter. Available in 500g pack.
FETTUCCINE is derived from the Italian word fetta, meaning ribbon. This basic noodle provides a better surface for catching sauce. It is often served in Alfredo sauce, a mix of parmesan cheese and butter. Available in 500g pack.

Over the years, pasta has become such a favorite dish for Filipinos. In fact, almost every gathering or special occasion isn’t complete without a big platter of spaghetti Bolognese or baked macaroni. Or maybe even an original recipe using shrimp, Spanish sardines or even spicy tuyo. Doña Elena Al Dente Pasta brings the Filipino’s passion for this versatile noodle to the forefront with the celebration of World Pasta Month, this October. The celebration started in Rome in 1995 with the First World Pasta Congress, and countries all over the world have come up with their own festivities since. After all, pasta is a global food consumed in all five continents and is a perfect fit for a dynamic and healthy lifestyle. The campaign and series of events will highlight every foodie’s love for pasta and how it has become such an integral part of Pinoy culture.

FUSILLI (singular fusillo) are long, thick, corkscrew-shaped pasta. It is this shape that lets fusilli hold a lot of flavor and sauces. Available in 250g & 500g packs.
FUSILLI (singular fusillo) are long, thick, corkscrew-shaped pasta. It is this shape that lets fusilli hold a lot of flavor and sauces. Available in 250g & 500g packs.

The campaign kicks off with the Doña Elena Al Dente Online Pasta Recipe Contest, which is open to all home cooks and pasta enthusiasts. The mechanics are simple – upload a photo of your pasta dish with your original or favorite recipe made using Doña Elena Al Dente Pasta to Instagram and tag @DonaElenaCuisineraClub with the hashtag #AlDentePastaMonth. Don’t have Instagram? You can also upload your entries to www.AlDentePastaMonth.com. Each entry will be reviewed for a chance to be part of the finals where the top five will have to cook their dish in front of a live audience at the upcoming Doña Elena Al Dente Pasta Festa. Deadline for submission of entries is on September 30, 2015. For more contest details, you can log on to www.aldentepastamonth.com. No need to wait! It’s time to say…Al Dente!

LASAGNA (singular lasagne) is a wide, flat pasta shape with curly edges that help hold the sauce. It is probably the oldest form of pasta in the Mediterranean. Its most common dish involves layering the pasta with alternating béchamel and meat sauces and baking the whole assembly in an oven. Available in 500g pack.
LASAGNA (singular lasagne) is a wide, flat pasta shape with curly edges that help hold the sauce. It is probably the oldest form of pasta in the Mediterranean. Its most common dish involves layering the pasta with alternating béchamel and meat sauces and baking the whole assembly in an oven. Available in 500g pack.

The main highlight of the Pasta-rrific festivities is the Doña Elena Al Dente Pasta Festa – World Pasta Month Celebration to be held on October 9 at the Main Mall Atrium, SM Mall of Asia. It is not to be missed by foodies, home cooks and aspiring chefs alike – and it’s best to come with a healthy appetite. The event will feature an Italian Food Fair, reminiscent of walking thru the food streets of Italy. Looking for a new recipe to try? Chef Ben Bernardo of Café Royal & Pasha, along with Chef Roberto Bellini (of the famed Bellini’s Restaurant in Cubao) will be sharing their favorite recipes in a fun cooking demonstration. Another highlight will be the grand finals for the Doña Elena Al Dente Online Pasta Recipe Contest, to see who will emerge with the best pasta recipe of the season, for a chance to win cash and kitchen appliances. If you’re feeling a little hungry, the Pasta Eating Contest could be right up your alley, where you can chow down on delicious Doña Elena Al Dente Pasta dishes and win a prize. It will definitely be a fun day of eating, cooking and celebrating, so mark the date on your calendars. The event will be hosted by Aksyon sa Umaga Anchor Grace Lee.

PENNE (singular penna) RIGATE (ridged). The pasta gets its name from penna, meaning feather or quill. It is often used in various pasta dishes, boiled until al dente and tossed with sauces or baked in ovens. Available in 250g & 500g packs.
PENNE (singular penna) RIGATE (ridged). The pasta gets its name from penna, meaning feather or quill. It is often used in various pasta dishes, boiled until al dente and tossed with sauces or baked in ovens. Available in 250g & 500g packs.

The Doña Elena Pasta Fiesta – World Pasta Month Celebration is in cooperation with media partners Food Magazine, Working Mom Magazine, WhenInManila.com, theAsianparent.com, Business Mirror, Malaya Business Insight, Business World, HerWord and Mommy Bloggers Philippines; and partners Masflex, Whirlpool, Tecnogas, Corelle, Ginhawa Spa and Dining, Caffe Bene and Gloria Jeans Coffee.

The most popular form of pasta, SPAGHETTI is (singular spaghetto) derived from the Italian word spago, meaning thin string or twine. Its best-known servings are Spaghetti alla Bolognese and Aglio Olio. Available in 500g pack.
The most popular form of pasta, SPAGHETTI is (singular spaghetto) derived from the Italian word spago, meaning thin string or twine. Its best-known servings are Spaghetti alla Bolognese and Aglio Olio. Available in 500g pack.

Doña Elena Al Dente Pasta is the only authentic Italian Artisan Quality pasta brand in the Philippines. It is crafted with bronze dies which leave a rough surface on the pasta, helping sauces cling better to the pasta, thus making it more delicious. Doña Elena Al Dente Pasta is available in 5 variants – Fettuccine, Penne Rigate, Fusilli, Spaghetti and Lasagna.
For more info, visit www.facebook.com/donaelenacuisineraclub.

Come join us this October 9 as we celebrate the World Pasta Month and say... It's Al Dente! Join our online contest and pre-register for the event, visit www.aldentepastamonth.com.
Come join us this October 9 as we celebrate the World Pasta Month and say… It’s Al Dente! Join our online contest and pre-register for the event, visit www.aldentepastamonth.com.

Fly Ace Corporation is one of the leading food and beverage consumer goods companies in the country today. Propelling limitless multiple-category growth by bringing the best of the world closer to Filipino homes, Fly Ace Corporation’s portfolio of food and beverage products includes strong house brands and leading global brands. Learn more at www.flyacecorp.com.

For more information, please contact:
Rachel Ramos
Public Relations Specialist
Mobile: 0998 964 9482
Landline: + (6 32) 807 9999 loc. 748
Email: rachel.ramos@flyacecorp.com

Heart Healthy Recipes at GMA 7’s Sarap Diva

UPDATE: Due to the coverage of the Papal Visit, Sarap Diva will be aired on January 24 and 31. 

We’re having a long weekend here at the Philippines this week. The whole of Metro Manila is on a special holiday to give way for the visit of Pope Francis. The Filipinos are truly blessed to have been visited by the Bishop of Rome and that is why a lot of people went the extra mile just to get closer or even have a glimpse of the Pope.

Long weekends are meant to be enjoyed with the whole family. What better way to spend this mini-vacation than to prepare a special meal for our loved ones! You don’t have to look far for a new recipe to serve the fambam this weekend. Just tune in to GMA 7 this Saturday, January 17 and next week at January 24 at 9:40AM to 10:25AM, to catch Regine Velasquez-Alcasid at Sarap Diva as she works her magic on exciting dishes with Jolly Heart Mate Canola Oil. Regine will teach us how to cook Pamplina, a Spanish-influenced soup dish, and tasty Pork Steak with Mushroom Bits.

Catch Sarap Diva with Regine Velasquez-Alcasid on January 17 and 24 at 9:40 a.m. to 10:25 a.m. as she dishes out three, exciting dishes: Pamplina, a Spanish-influenced soup dish, and tasty Pork Steak with Mushroom Bits.
Catch Sarap Diva with Regine Velasquez-Alcasid on January 17 and 24 at 9:40 a.m. to 10:25 a.m. as she dishes out three, exciting dishes: Pamplina, a Spanish-influenced soup dish, and tasty Pork Steak with Mushroom Bits.

Read more

Be a Doña Elena Cuisinera!

If you have been reading my blog, you would notice that I have been into a lot of kitchen adventures. It’s a mix of dishes which I was able to cook successfully and those that I need to improve on. Through all of my kitchen adventures, I aim to expand my cooking horizon (if there is such a thing) and make every meal that I whip out from my humble kitchen palatable and satisfying for my husband and our son.

Getting this invite from the Doña Elena Cuisinera Club was one of the happiest mail I have received :)

Dona Elena Cuisinera Club

I am so excited to learn new recipes that I can add up to my holiday menu. The Doña Elena Cuisinera Club Holiday Special event will be filled with informative talks, food tasting, games and raffle plus a live cooking demo from Chef Golda Liamzon. This event is open for everyone but reservation is a must. See you on Saturday! :)

Kitchen Adventures: Beef and Broccoli

For this season of my Kitchen Adventures, I now bring you my own version of Beef and Broccoli!

Beef and Broccoli
The photo doesn’t look nice but this Beef and Broccoli really tastes good ;)

Judge not, peeps! Judge not the photo! I know that I still have a lot to learn when it comes to food photography. Time will come when my photos will look more appealing. For now, let’s settle with a decent-looking food photo 😉

The first time that I tasted this dish was at my parents’ house. I didn’t like it back then because I am not a fan of broccoli. The main reason why I included this dish in last week’s menu was because I wanted Louiji to be more acquainted with this veggie. I was so happy and proud that he liked it the first time he ate it at a cousin’s wedding. And so, when I have found a reasonably priced broccoli and beef at the supermarket, I thought of cooking it for my boys. I did not looked for a recipe nor asked my Dad for help (he was the one who cooked it at home). I just had a memory of what it tastes like and so that’s where I began. The following are the list of ingredients and the process by which I prepared and cooked my version of Beef and Broccoli.

Ingredients:

  • ¼ kilo of beef, cut into bite-sized strips
  • ¼ cup soy sauce
  • 3 pcs of calamansi
  • Garlic, crushed
  • Onions, minced
  • Broccoli (small bundle), cut into smaller portions
  • 2 tbsp butter
  • A dash of pepper to taste
  • 3 tbsp brown sugar*

Steps:

  1. Marinate beef in soy sauce and calamansi for at least an hour.
  2. Place the marinated beef with its marinade in a pot with just enough water to cover the meat. Braise it for 2 hours or until tender. You may braise the beef for less time if you will use a pressure cooker.
  3. Add onions and garlic.
  4. As soon as the beef is tender, remove the pot from heat.
  5. Heat the wok. Add butter and saute broccoli.
  6. Add in the braised beef and stir fry with the broccoli.
  7. Add in ¼ cup of soy sauce** and ¼ cup of water.
  8. Simmer for 5 minutes.
  9. Add in brown sugar and simmer for a few more minutes.
  10. Serve hot.

* I used 3 tbsp of brown sugar for this recipe because I find our broccoli a bit bitter. The result is that my dish tasted a bit like asado sauce. You may adjust the amount of sugar that you will add in depending on your taste preference.

** Again, this is about preferences. Add in the soy sauce gradually and taste what you’re cooking to adjust accordingly.

The end result? My husband was raving about my new recipe! This was a successful Kitchen Adventure! What made me happier was that our little one loved everything in it that he ate a lot. I was so glad that all of my efforts in preparing and cooking this dish paid off.

‘Til my next Kitchen Adventure! :)

 

Kitchen Adventures

I love eating. So, I love cooking and baking! But cooking and baking don’t love me as much as I love them. Hence, my Kitchen Adventures!!!! :)

Kitchen Adventures will be a regular in my blog. It is where I will chronicle my triumphs and struggles in whipping up gastronomic edibles. Hopefully, I can post more of the former than the latter. I’d love to hear sincere “Masarap, Hon!” (It’s delicious, Hon!) comments from The Husband rather than “At least, naluto siya!” (At least, it’s cooked!) from him. Over the year, my KitchenAdventures will also show how my kitchen prowess will progress.

Care to join me in my adventure?