Oster Kitchen Conversations with Patty Laurel - Filart plus Recipes

It all started with the IG post/contest of Ms. Patty Laurel calling pairs to join a cooking hangout with her together with Oster and The Green Grocer. Since it's about cooking (and you all know that hubby and I love to cook and eat) and seeing Ms. Patty Laurel in person, I asked hubby if we could join the contest. At siyempre, game kaagad ang asawa ko! Kaya the following day, I asked him na magpicture picture na kami na para ma-isubmit ko na entry namin. Umagang umaga yun ha, as in pagkagising na pagkagising pa lang namin kaya medyo umaalma siya.

Our conversation goes like this...

Me (with the props): Tara be, alika na dito papicture na tayo.
Doc Padu: Mamaya na lang pagkaligo natin.
Me (atat na atat): Ngayon na baka kasi hindi na tayo makapagpapicture eh.
Doc Padu: Ano ka ba? Di pa ako nagtootoothbrush eh!
Me (laughing): Bakit? Ano naman kinalaman ng pagtoothbrush sa pagpapapicture? Bakit, maamoy ba hininga mo sa picture? Hahaha!

In short, walang nagawa si mister! Nagphotoshoot na kami nung umaga with all the props. And here was our winning entry (pardon the labandera look ha)...

O di ba? Mga walang ligo at suklay kami diyan. Hahaha! Buti na lang at we were one of the 3 pairs na napili to participate in the event.

The event was held at Miele Kitchen Gallery, Focus Global Inc., Pioneer corner Reliance Streets. We arrived there on time and I was so thrilled when I saw this lovely setup...

Even the display of fresh fruits and vegetables of The Green Grocer were so nice. Para kang nasa cooking show talaga eh. =)

While waiting for the event to start, nag-ikot ikot muna ako around the Focus Global building. Ang shala lang talaga ng showroom. Pang mayaman! (Kailan kaya ako magkakaroon ng mansion para naman makapamili ako doon? Chos!)

Even Oster had a display of their products...

We started off by introducing ourselves then konting chika chika.

The first dish that we prepared was the Watermelon & Feta Salad. Super dali lang nito ipreprare, promise! Ang sarap pa ng blend ng flavors. At dahil dito, kailangan ko na mag-invest ng salad spinner at microplane!

Watermelon & Feta Salad

Ingredients:

• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice (2 lemons0
• 1/4 cup minced shallots (1 large)
• 1 tbsp honey
• 1/2 cup good olive oil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2-3 bunches arugula or any lettuce, washed & spun dry
• 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
• 12 ounces diced feta cheese
• 1 cup whole fresh mint leaved, julienned

Preparation:

1. Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
2. Place the lettuce, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Tool:

2616 Oster Stick Mixer with Chopper & Whisk

After the salad, we were divided into "grillers" and "blenders". The "grillers" prepared the tandoori flavored chicken skewers with Grilled Tomatoes while the "blenders" prepared the cauliflower rice.

Kami ni hubby together with Diana and her boyfriend ang team "grillers". Here is our group picture with Bebo...

Here is our finished product...

Nice the grill marks right? What I like about this chicken is that kahit malamig na namin kinain, hindi siya dry.

Here is hubby grilling the tomatoes...

Feel na feel niya di ba? dream come true niya yan. Frustrated chef kasi yan eh o di kaya chef siya nung past life niya. Hehe.

Here are hubby's grilled tomatoes...

I have a confession to make. Di ako mahilig sa tomatoes. Kumakain lang ako niyan kapag nasa sinigang. Nahiya lang ako kaya kinain ko yung nasa plate ko. Pero, in fairness ha, masarap siya. Parang nag-iba ang pananaw ko sa kamatis. Hehe.

Tandoori Flavored Chicken Skewers with Grilled Tomatoes

Ingredients:

• 1 Kg chicken breast fillet
• 2 500g tubs The Green Grocer Organic cow's milk yogurt
• salt & pepper
• 2 lemons
• garlic, about half a bulb, minced
• 1 knob ginger, minced
• 4 tbsp Bebo's Spice Rub
• 2 tbsp butter
• 2 tbsp olive oil
• about 20 pieces whole tomatoes
• bamboo skewers

Preparation:

1. Combine yoghurt, lemons, salt & pepper, minced garlic, minced ginger, Bebo's Spice Rub, melted butter to form the marinade for the chicken.
2. Cut chicken breast into strips and place in the marinade for a least 30 minutes.
3. Stick about 4 strips of chicken breast into the bamboo skewers. Each kilo of breast fillet should make about 12 to 15 skewers.
4. Grill the chicken skewers for three minutes per side. Set aside.
5. Season whole tomatoes with salt, pepper and olive oil and grill for about three minutes as well.

Tool:

4767 Oster Indoor Grill

The team "blenders" prepared the cauliflower rice...

Never did I know na possible pala ito. The best part with this cauliflower rice is yung malutong na part yung medyo sunog sunog (counterpart ng tutong sa sinaing). Magandang replacement ng rice di ba?

Cauliflower Rice

Ingredients:

• 3 heads cauliflower
• salt & pepper
• 1 tsp turmeric
• 2 cloves garlic, minced

Preparation:

1. Wash cauliflower and clean out any black spots. Rough chop the cauliflor into florets or manageable pieces.
2. Put the florets into the Osterizer and pulse process until you reach the texture and consistency of rice. Do not overdue the mincing, or else the mixture will turn out soggy.
3. Lay out the cauliflower rice into a baking pan and season with salt, turmeric and garlic.
4. Put the baking pan in the oven toaster and bake for 15 minutes.

Tools:

4172 10-Speed Osterizer

7052 Oster Oven Toaster

The next dish that we prepared is the oven-baked milkfish. This is very flavorful and the best part, as always, is the belly!

Sorry for the picture. Hindi ko na nakunan yung finished product eh. Hehe.

Oven-Baked Milkfish

Ingredients:

• 2 pieces whole boneless milkfish
• salt & pepper
• 2 tsp dried coriander
• 1 bunch fresh cilantro, chopped
• 1 lemon
• 4 tbsp olive oil
• 2 tbsp butter
• 2 tbsp tequila
• 2 whole onions, diced
• 2 pieces whole tomatoes, diced

Preparation:

1. Brush each milkfish with olive oil. Season with salt, pepper and dried coriander.
2. Preheat the oven toaster to 170 degrees Celsius.
3. On a separate bowl, mix tomatoes, onions, cilantro, lemon juice, and tequila. season with salt and pepper.
4. Pour the salsa on top of the milk fish and bake for 20 minutes.
5. Broil fro 3-5 minutes. Serve hot.

Tool:

7052 Oster Oven Toaster

For our drink, we had the all natural brewed iced tea. Very healthy ito compared sa mga instant iced tea. Yun lang, hindi mo siya ma-bobotomless dahil medyo expensive ang preparation.

All Natural Brewed Iced Tea

Ingredients:

• 4 Raspberry tea bags (or any citrus-based tea)
• crushed ice 
• 1L water
• 0.5L hot water
• 4 tbsp honey
• 1 lemon
• mint

Preparation:

1. Steep the tea bags in half a liter of hot water for about 5 minutes.
2. Set aside the tea bags and cool the tea.
3. Place the tea into the blender and add honey, lemon juice and crushed ice.
4. Blend until honey is evenly distributed in your iced tea.
5. Add mint to garnish.

Tool:

BPST02 Oster Pro Blender

And for sweet endings, we prepared grilled pineapple & banana with vanilla gelato...

This is so sinfully yummy! Kung unli lang ang serving nito, ang dami ko nang nakain. Hehe.

Grilled Pineapple & Banana with Vanilla Gelato

Ingredients:

• 1 whole pineapple, cored & cut into rings
• 5 bananas, sliced lengthwise
• 2 tbsp butter
• 1 tsp cinnamon powder
• 2 tbsp pure raw honey
• 1 lemon, juiced
• 1 lemon zest
• 1/2 tsp vanilla extract
• 2 tbsp coco sugar
• a pinch of salt
• vanilla ice cream or gelato
• Rhum

Preparation:

1. To make the glaze, combine butter, honey, coco sugar, cinnamon powder, lemon zest and juice, and a pinch of salt into a saucepan until the butter is fully melted and mixed thoroughly.
2. Glaze syrup onto your pineapple and bananas and place the fruits on the indoor grill for two minutes each side. Combine rhum and vanilla extract and splash onto the fruit while on the grill.
3. On a plate, lay out a pineapple ring, place a scoop of vanilla gelato on top, and top with a banana and some syrup.

Tool:

4767 Oster Indoor Grill

Ang dami namin ginawa di ba? Kaya happy tummy kami after the kitchen hangout eh. Pero wait, there's more! Aside sa natuto, nag-enjoy at nabusog kami, may surprise pa kami from Oster. They gave us My Blend personal blender as a token...

At siyempre, hindi mawawala ang photo op with Ms. Patty Laurel...

Nakakatuwa at nakakakilig! Ang bait bait niya and she's so down to earth! Pretty face with a beautiful heart. =)

Here is a photo of our group c/o Ms. Patty Laurel...

Sobrang saya lang talaga ng event na ito. We learned a lot, we ate a lot and we get acquainted with other people. Aside from that, another bonding experience ito sa amin ni hubby kasi simula nung magkaroon kami ng kids hindi na kami masyado nakakapagsolo. Kaya nga I'm super thankful dahil nakasama kami dito. =)

Brown Rice: The Good Food Project

From the Brown Rice: The Good Food Project press kit...

Brown Rice Can Save the Day!

Celebrities and Advocates Celebrate World Food Day

Dakila  and Oxfam in the Philippines celebrated World Food Day this National Year of the Rice through a Brown Rice Press Lunch last October 16 at the PETA Theater Center with celebrity and chef advocates presenting their Brown Rice recipes in the launch of “Brown Rice: The Good Food Planner”.

“We celebrate World Food Day with brown rice, which we consider the good food. Brown Rice is not only the healthier choice because of its nutrients, but it also helps in making the Philippines a rice self-sufficient country,” Rash Caritativo, Dakila’s Brown Rice Campaign Coordinator, said.

Based on a report by the International Rice Research Institute, an average Filipino wastes 1/4 cup of cooked rice everyday and the amount of rice wasted could have fed close to four million Filipinos — almost half of the 9.4 million food poor individuals in 2009 alone.

According to Marie Nunez, Advocacy, Campaigns and Communications Programme Coordinator Oxfam, “Unpolished rice variants like brown rice has been proven to have 10% higher milling recovery compared to white rice, giving more yield for the farmers. This additional ten percent in rice volume (based on 2010 rice production levels of 15.77 million metric tons) would translate to 1.58 million metric tons of additional rough rice. This is because brown rice demands only one milling compared to two or more milling processes needed to produce polished white rice. Reducing rice wastage will therefore help increase the country’s over-all rice production volume, which could mean less rice importation, and making the country more rice self-sufficient.” 

Under Oxfam’s GROW campaign and in partnership with Dakila, the Brown Rice Campaign aims to bring brown rice back to the regular diet of the Filipinos. Together with its celebrity advocates, the campaign has travelled around the country to encourage people to make the positive shift and consume brown rice.

Brown Rice advocate and Dakila Vice-President Noel Cabangon said. “With the increasing number of people hitting the poverty line and getting hungry everyday, we Filipinos, can do something simple to address this.  With our current situation, consuming brown rice is ideal because it gives you enough nutrients that you need. If only brown rice becomes accessible to all by increasing the volume of its production and keeping its price competitive then this will help address the problem of food security in the country. If farmers are able to produce more rice then this will enable the country to be rice self-sufficient.”

In fact, according to the Department of Agriculture - Philippine Rice Research Institute, if all Filipinos would eat brown rice for three meals in a month, or 36 meals in a year, our country’s rice importation would shrink by an average of 50,0000 metric tons per year, amounting to Php812.81 million savings yearly.

“We recognize that it’s not going to be a sudden change for Filipinos since we have had a love affair with white rice, but gradual change is important. We can at least start by eating brown rice for breakfast, lunch, and dinner once a month,” singer-songwriter Bayang Barrios, another advocate of the campaign, also said.

The Brown Rice Campaign aims to popularize Brown Rice to the level that restaurants and establishments will offer dishes using brown rice as an alternative for consumers in the same way that brown sugar has gained mainstream support.

“We came up with the Good Food planner because we want to encourage people to make the switch from white rice to brown rice. This planner has a lot of new recipes from other advocates since we wanted to highlight the many things that can be done with brown rice,” added Rash Caritativo.

Advocates who shared their own recipes include musicians Bayang Barrios and Aia de Leon, restaurateur Erik Waldie and Reema Chanco musician and cyclist Nityalila Saulo,, performance artist and culture and heritage activist Carlos Celdran. Oxfam ambassadors comedienne Tuesday Vargas, model-host Marc Nelson, food blogger Erwan Heussaff, TV host-actor Mikael Daez and foodie and columnist Stephani Zubiri also contributed their brown rice recipes. 

Chefs, partner restaurants, and culinary schools like Ipat Luna’s and Howie Severino’s Sev’s Cafe, Denise Celdran’s Edgy Veggy, Gourmet Bites from Davao, Chef Ritchie from Restaurant KRI in Dumaguete, Chef Tatung Sarthou of Chef Tatung, and Chef Kenny also from Dumaguete, likewise shared new brown rice recipes that will surely tickle the palate of anyone who would try them.

“Brown Rice is not just good for you because it’s healthy, it’s also good for the family, the community, the farmers, the environment, and the country. This year is declared as National Year of the Rice so it is indeed an opportune time not only to make the public aware the Brown Rice is indeed the good food but also enlist the support of farmers, consumers, and policy-makers in the country’s goal to be rice self-sufficient”, Caritativo said in conclusion.

Brown Rice: The Good Food is a campaign by Oxfam and Dakila. The Brown Rice Campaign is part of GROW, Oxfam’s campaign for better ways to grow, share and live together. GROW is a campaign for the billions of us who eat food and over a billion of men and women who grow it, to share solutions for a more hopeful future in which everyone always has enough to eat.

To learn more about Brown Rice, visit http://facebook.com/GrowBrownRice.

Below are some of  the recipes shared by the Brown Rice Project Advocates:

Thank You Amen! Brown Fried Rice Special by Aia de Leon...

Fried Brown Rice Ala Bayang Style with Pinaupong Manok by Bayang Barrios...

Coconut Chicken Rice by Chef Tatung...

Red Rice Lugaw, Gochujang Mushrooms by Denise Celdran...

Brown Rice Coffee by Nityalila Saulo...

Garlic Lime Chicken with Mango Salsa and Brown Rice by Tuesday Vargas...

CSR: Pinaputok na Tilapia

CSR: Pinaputok na Tilapia

Last Maundy Thursday, I cooked pinaputok na tilapia which is something extraordinary na for me. Extraordinary because of its preparation. Medyo mahaba haba kasi ang preparation eh. Hehehe. Nagpunta pa ako sa bakanteng lote sa tabi namin para pumilas ng dahon ng saging. Hahaha! Anyway, nun ko lang din napagtanto kung bakit pinaputok ang tawag sa dish na ito. Literal naman palang pumuputok habang niluluto. Hehehe.

Ingredients:

Banana Leaf
Olive Oil
Mc Cormick Grill Mates Montreal Steak (or Salt and Pepper)
Chopped Onions
Sliced Tomatoes
Tilapia

Procedure:

1. Prepare the necessary ingredients.

Banana Leaf

Olive Oil

Mc Cormick Grill Mates Montreal Steak

Chopped Onions

Sliced Tomatoes

Tilapia

2.  Mix olive oil, tomatoes, onions and Mc Cormick Grill Mates Montreal Steak.

3. Stuff the tilapia with the mixture.

4. Wrap the tilapia with the banana leaf. Secure it with a toothpick.

5. Fry each side for about 5 minutes each.

That's it! It is very easy ano? It was my first time to cook pinaputok na tilapia and it's a success! Hubby and the kulilits loved it! Ang dami nilang nakain. Yes, sila lang ang naglunch dahil ako nabusog na ako sa amoy. Hehehe.

Happy cooking!!!

CSR: Tuyo Pasta

CSR: Tuyo Pasta

 Ingredients:

Garlic (minced)
Onions (chopped)
Tuyo (shredded)
Olive Oil
Black Olives (sliced)
Spaghetti Noodles (or angel hair noodles)
Salt
Ground Pepper
Parmesan Cheese


Procedure:

1. Prepare the necessary ingredients.

Olive Oil

Minced Garlic and Chopped Onions

Shredded Tuyo

Sliced Black Olives

2. Cook noodles Al dente and set aside.

3. In a frying pan, saute garlic, onions, shredded tuyo and sliced black olives in olive oil.

4. Add salt and pepper to taste.

5. Mix sauce and noodles.

6. Sprinkle some parmesan cheese


Very simple, right?

Happy eating!!!

CSR: Garlic & Ginger Salmon Belly in Olive Oil

CSR: Garlic & Ginger Salmon Belly in Olive Oil

Ingredients:

Salmon Belly
Extra Virgin Olive Oil
Minced Garlic
Grated Ginger
Salt
Pepper

Procedure:

1. Prepare the necessary ingredients.

Salmon Belly

Extra Virgin Olive Oil

Garlic

Ginger

Salt

Pepper

 2. Marinade the salmon belly with all the ingredients. Let it sit for about 30 minutes.

3.  Pan grill the salmon belly with skin side down until golden brown.

This is a very simple and delicious recipe I'm sure you'll love.

Happy cooking! =)

CSR: Leftover Chicken Sopas

Usually, if we have leftover chicken at home, I use it to make sopas. I tell you, your sopas will be tastier and yummier. 

Last Saturday, we have a leftover roasted chicken from our post valentine family bonding at Nuvali so I turned it into Sopas the following day.

CSR: Leftover Chicken Sopas

Ingredients:

Leftover Chicken (cut into strips)

Elbow Macaroni

2 Chicken Broth Cubes

Minced Garlic

Chopped Onions

Cabbage (cut into strips)

Carrots (cut into small sticks)

Milk

Salt

Pepper

Fish Sauce (optional)

Cooking Oil

Water

Procedure:

1. Prepare the necessary ingredients.

Leftover Chicken

Elbow Macaroni

Chicken Broth Cubes

Onions, Garlic & Carrots

Cabbage

Milk

Pepper

Salt

2. Saute garlic and onion.

3. Add in the the leftover chicken.

3. After you saute the leftover chicken, add water and chicken broth cube.

4. Add milk.

5. Put salt, pepper and fish sauce (optional) to taste.

6. Once the soup is already boiling, add in the elbow macaroni.

7. Cook until the macaroni is Al Dente.

That's it! Happy cooking! =)