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Saucy chefs take the prize at the Cebu leg of Wok-a-Holic fiesta

Photos

The top three finalist teams of the Wok-a-holic Level-up Cook-off (L to R: Team Regatta, Team Sandok and Team Mar-Lyn) preparing their dishes for the judgesCelebrity judges (L to R: Jude Bacalso, Malu Estaris and Bruce Lim) sampled every dish made by each of the three teamsTeam Regatta, the Wok-A-Holic Level-up Cook-off Champions of Cebu, with the judges, the host and the Electrolux team

Chefs in Cebu showed that it doesn’t take a professional to master the art of cooking, especially not in an Electrolux kitchen.

This was proven in the second leg of the Wok-a-Holic Level Up! Cook Off, which saw the  competition heading to the sunny isles of Cebu. The search was on for the ideal Cebuan wokaholic – someone who loves cooking the Asian way, using woks.

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The top three finalist teams of the Wok-a-holic Level-up Cook-off (L to R: Team Regatta, Team Sandok and Team Mar-Lyn) preparing their dishes for the judges

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A big crowd gathers to root for their favourite team and to wait for the awarding of the first ever winner of Wok-a-holic Level-up Cook-off in Cebu

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While the finalists cook, host Mafe Castillo is given a tour of the Electrolux product display

Held from 24 – 26 June, the culinary contest saw a variety of Asian, Filippino and international cuisine being whipped up by creative amateur chefs.  The main requirement was the use of the wok, powered by Electrolux’s free standing cookers,  hobs and ovens.

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Celebrity judges (L to R: Jude Bacalso, Malu Estaris and Bruce Lim) sampled every dish made by each of the three teams

Three finalist teams made it to the final.  With just one hour to prepare two dishes – a wok dish and a baked dish – Team Regatta won the judges over with their Squid with Oyster Sauce and Meaty Baked Spaghetti dishes. An Electrolux cooking range awaited them at the finishing line for their efforts.

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Team Regatta, the Wok-A-Holic Level-up Cook-off Champions of Cebu, with the judges, the host and the Electrolux team

Check out the winning recipes of Team Regatta – detailed below.

Squid with Oyster Sauce ala Regatta

INGREDIENTS

½ Kilo of Squid

1 lb. Round Lettuce Heads

½ Tablespoon Oyster Sauce

1 Tablespoon Soy Sauce

1 Teaspoon Wine

1 Teaspoon Sugar

1 Teaspoon Cornstarch (mixed with 1 tablespoon cold water)

1 Teaspoon Salt

1 Cup Soup Stock

6 Tablespoons Cooking Oil

1 Tablespoon Sesame Oil

PREPARATION

• Cut each lettuce head into 4 halves lengthwise. Boil with 1 cup of soup stock.

Add 3 tablespoons of oil, 1 teaspoon salt and cook for about 10 seconds.

Drain out to a platter. Discard soup.

• Slice the squid into 1/8 inches thick round pieces. Cook in boiling water for

about 5 seconds.

• Put 2 tablespoons of oil in a hot frying pan, pour in wine and add 1 cup soup

stock immediately. Bring mixture to a boil, add oyster sauce, soy sauce

and sugar. When the mixture comes to a boil once more, add the squid

and cornstarch paste slowly stirring constantly. When liquid thickens, add 1

tablespoon of heated oil and sesame oil.

• Place the squid attractively over the lettuce. Pour the remaining sauce over

the top.

• Serve hot.

Meaty Baked Spaghetti

INGREDIENTS

1 (12 oz.) pack of Spaghetti Noodles

2 lb. Ground Beef

1 Chopped Onion

1 Chopped Garlic

3 Stalks Chopped Celery

1 Chopped Bell Pepper

1 (8 oz.) can of Tomato Sauce

1 (6 oz.) can Mushroom Slices or Pieces (do not drain liquid)

1 (10 oz.) pkg. Mellow Cracker Barrel Cheddar Cheese

Salt and pepper to taste

PREPARATION

• Brown ground meat in large pot. Drain fat.

• Add onion, celery, bell pepper, tomato sauce, and mushrooms with liquid.

Cook over low to medium heat, stirring occasionally.

• Add a dash salt and pepper, minimal salt is needed due to the addition of

cheese.

• After 30 minutes add the diced cheese, mix to melt, and remove from heat.

• While mixture is cooking, boil spaghetti noodles, drain and rinse. Add cooked

spaghetti to meat sauce and mix well.

• Pour into a 4 quart casserole which has been sprayed with Pam. Bake for 20

to 30 minutes at 350 degrees.

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