Barangay COOK goes to Pinagbuhatan

COOK Magazine spearheaded another successful  barangay event in Pinagbuhatan, Pasig. A combination of informative talks, games, cooking demos and prizes given away in raffles made for a lively afternoon.

Mr. Rayman Gemarino, Señior Technical Engineer of Petron Gasul, discussed the special features of Petron Gasul that prioritize safety. Petron Gasul has branded their LPGs Sakto, Sulit at Safe. Check if your Petron Gasul LPG has a laser printed safety seal.

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Chef Pepe Espineda cooked several recipes for Mega Prime Quality Products and gave various cooking ideas that the crowd could take home. Skin care guru Diana Stalder lead a  game of Bato-Bato-Pick for the audience as they took home beauty products from the Diana Stalder line.

Rhodesian, the company that makes Oilganics and Guyasteen among others talked about their products. Oilganics is the only head lice shampoo that is  natural and herbal based. It is effective and safe for children, who are most affected by lice. Guyasteen features  potent combination of Guyabano and Mangosteen which has nutrients that help in treating skin conditions, diabetes, cholesterol and other ailments while boosting your energy for a stronger and healthier body.

Chef Greggie Mercado of Aging’s Food Delight demonstrated his recipe for Chicken Laksa. Three members of the audience were then invited to try and recreate this recipe with Magnolia 3-Way Chicken (Gata based). The Rhodesian, King Sue, Diana Stalder and Petron Booths also saw a lot of activity with the products they had on sale. COOK Magazine peppered the proceedings with numerous raffle prizes and a spirited game of COOK Bingo to close the event.

Sardines Sarciado

Feat: Mega Sardines in Tomato Sauce with Chili Added Extra Hot

by Chef Pepe Espineda

Ingredients:

• Mega Sardines in Tomato Sauce with Chili Extra Hot
• 3 pcs eggs, beaten
• 1 tbsp cooking oil
• 1 pcs medium onion, chopped
• 2 cloves garlic, chopped
• 2 pcs native tomatoes, chopped
• salt and pepper to taste
• chopped spring onions for topping

Procedure:

1. Sauté the onions, garlic and tomatoes with some oil in a medium sauté pan over medium heat, then add in one can of Mega Sardines Tomato Sauce with Chili.
2. Simmer it for a few minutes, then take out the fish and set them aside.
3. Pour in the beaten eggs with the sauce and stir it gently as it curdles. Season it with salt and pepper.
4. Once the egg is cooked to your desired doneness, spoon it in to a serving dish and place the sautéed Mega Sardines (fish) on top and sprinkle with some chopped spring onions before serving.

Mega Tuna Spanish Style Beans Stir Fry

Feat: Mega Tuna Flakes in Spanish Style

by Chef Pepe Espineda

Ingredients:

• 1 can Mega Tuna Flakes in Spanish Style, drained
• 1 tbsp cooking oil
• 1 pc medium red onion, thinly sliced
• 3 cloves garlic, chopped
• 1 pc small red bell pepper, thinly sliced
• 2 cups green beans, cut to 2 inch pieces
• 1 tbsp soy sauce
• 2 tsp kalamansi juice

Procedure:

1. Sauté the onions and garlic with some oil in a medium saute pan over high heat.
2. Add in the drained Mega Tuna Flakes in Oil, green beans, and red bell pepper. Stir it for a few minutes then season it with soy sauce, calamansi juice and two tablespoons of the Mega Tuna Oil.
3. Sauté it for another minute then serve it with hot rice.

Mega Prime Chicken and Mushroom Sotanghon Soup

Feat: Mega Prime Pieces and Stems Mushrooms & Vermicelli

by Chef Pepe Espineda

Ingredients:

• 1 can Mega Prime Pieces and Stems Mushrooms
• 2 pcs Mega Prime Choices Vermicelli 45g
• 2 tbsp cooking oil for sauteeing
• 1 pc medium onion chopped
• 3 cloves garlic, chopped
• 200g chicken breast fillet, sliced
• 1/2 cup celery, small diced
• 1/2 cup carrot, small diced
• 4 cups  chicken stock
• salt and pepper to taste
• chopped spring onions for topping
• toasted garlic for topping

Procedure:

1. Sauté the onions and garlic with some oil in a large saute pan over high heat.
2. Add in the chicken and mushrooms. Sauté it for a minute, then add in the carrots and celery.
3. Pour in the stock and Mega Prime Choices Vermicelli noodles, then let it boil and simmer for a few minutes.
4. Season it with salt and pepper. Ladle it into serving bowls and top with toasted garlic and spring onions before serving.