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Wok-a-Holic Fiesta tosses up winning recipes

Photos

The crowd enjoying the Electrolux Wok-a-holic Level Up Cook Off held at Cash & Carry Makati from 25-27 May 2011Team Yummy Moms emerged as the winners of the competition

One doesn’t have to be a professional chef to be a master in the kitchen. Especially not when it’s an Electrolux kitchen.

This was what the Wok-a-Holic Level Up! Cook Off set out to prove. The search was on for the ideal wokaholic – someone who loves cooking the Asian way, using woks.

Crowd

The crowd enjoying the Electrolux Wok-a-holic Level Up Cook Off held at Cash & Carry Makati from 20-22 May 2011

Combining Electrolux food preparation appliances designed for the Asian kitchen with 24 ‘wokaholics’, the culinary contest saw a variety of Asian, Filippino and international cuisine being whipped up by creative homemakers over one weekend.

The competition, which ran from 20 – 22 May, simply required that contestants use the wok as their main cooking utensil with Electrolux free standing cookers and hobs. Within 30 minutes, competitors had to prepare a Filippino dish in the first round and an Asian dish in the semi-finals. Finalists then had an hour to prepare a dish using a wok and another baked dish.

Contestant2

Team Yummy Moms emerged as the winners of the competition

Team Yummy Moms consisting of Me Anne Nunoura and GiGi Resuelo Alonso eventually emerged the winners of the competition with their Baked Chicken Teriyaki in Tortilla Bread and Penne with Pesto Cream Sauce recipes. For their delectable wok cooking skills, they walked away with an Electrolux cooking range.

Have a go at  their winning recipes!

BAKED CHICKEN TERIYAKI in TORTILLA BREAD

INGREDIENTS
1/2 Kilo chicken thigh fillet
10 pcs. tortilla bread
1 pack of lettuce, washed and dried
1/2 box of cheese (sliced thinly)
1/4 cup mayonnaise
2 Tbsp. Wasabi paste

For marinade:

1/4 cup soy sauce
1 Tbsp.  Japanese wine
2 Tbsp.  sugar
1 tsp. grated ginger
2 cloves crushed garlic
dash of pepper
2 Tbsp. any Barbeque marinade sauce
1 tsp. sesame seeds or 2 Tbsp. sesame oil

PROCEDURE
1) Marinade the chicken fillet for at least 1 hour.

2) Pre-heat oven for 10 min. at 175 degrees C.

3) Place the chicken in the oven  skin side up and bake for 35-40 minutes.  Reserve the drippings to make sauce.

4) Boil the sauce and  dissolve 1 Tbsp. cornstarch to 2 Tbsp. water.  Mix with the sauce to thicken.
5) Heat the tortilla bread in the oven for 5 minutes. Arrange lettuce, cheese and baked chicken in each bread. put some sauce and mayo Wasabi dip.

6) Roll the tortilla and serve warm.

PENNE WITH PESTO CREAM SAUCE

INGREDIENTS
1/2 Penne Rigate
1/2 cup water
1/4 cup Olive oil
2 cup All purpose cream
1/4 Kilo bacon (fried and finely chopped)
(Reserve 2 Tbsp of fat)
2 tsp. dried Basil
2 sachet powder Pesto mix
1 cup grated Cheddar cheese
PROCEDURE
1) Cook the pasta al dente.

2) Mix together olive oil, bacon fat, water, cream, pesto mix, and basil.

3) Cook over medium heat until warm.

4) Turn off heat and toss the cooked pasta.

5) Sprinkle grated cheese on top.

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