Pamaskong handog ng Western Institute of Technology ng Iloilo City

Noong nakaraang Tabu-an, The 3rd Annual Western Visayas Ilonggo Heritage Cooking Competition and Food Fair na ginanap noong Nobyembre 22-24 sa Amigo Terraces Hotel sa Iloilo City, hinirang na Grand Champion ang koponan ng Western Institute of Technology (WIT).

Ayon kay Chef Rafael “Tibong” Jardeleza, pinatunayan ng mga Ilonggo na ang kanilang pagkain ay hindi lamang nakakahon sa Pancit Molo at La Paz Batchoy.

Sa pagkapanalo ng WIT, maaari na umanong ihanay ang mga lutuin sa pandaigdigang entablado ng pagkain, hindi lamang sa angking linamnam kundi pati sa paghahain nito.

Bukod sa pagiging Grand Champion, nakuha rin nila ang 2nd place, Best in Appetizer; 2nd place, Best in Main Course at  1st place para sa Best in Table Setting.

Ang winning team mula sa WIT ay binubuo nina Larry N. Baticos, Richard Mathew E. Esteban, Rolynson T. Eugrafia, Renel O. Tupaz, Rodne D. Techon, Jose Mark Lester B. Gabiano, at Chef O. J. Salazar, bilang coach.

Sa darating na Pasko, subukin ang mga natatanging likha ng mga chefs at mag-aaral ng Western Institute of Technology. Siguradong magiging malinamnam ang inyong kapaskuhan.

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Appetizer

Kinilaw nga Isda nga may
 Inatchara nga Batwan
(Kinilaw na isda na may atcharang batuan
o Fish Ceviche with Pickled batwan)
Ingredients
2 cups fresh fish, cubed (preferably mahimahi)
2 tbsp chopped ginger
1/2 tsp lady fingers chilli pepper, chopped
2 tbsp red onions, chopped
l/2  cup raddish, cubed
5 tbsp calamansi juice
1/2 cup tuba vinegar (bagong tuba)
2 cups tuba vinegar for soaking the cubed fish salt, sugar and pepper to taste chives or coriander for garnishing
Cooking Method
Clean and wash the fish. Pat dry and slice into 1-inch cubes. Soak in tuba vinegar for five minutes.

Place all remaining ingredients in a mixing bowl and add the cubed fish. Season with salt, sugar and pepper and pour 1/2 cup of vinegar and gently mix.

Garnish with ladyfinger chili peppers, chives or coriander

Main Course

Mechado nga Bordon nga may
 chorizo de Bilbao
(Mechado na Bordon na may chorizo de Bilbao
o Beef Bordon Mechado with Spanish Chorizo Bilbao)

2 kg bordon beef
150 g pork fat about 2 inches thick
1/2 cup matequilla or butter
1/2 cup cooking oil
1 tbsp calamansi juice
salt and pepper to taste
Mechado Sauce
3 cloves garlic
1/2 cup onion, coarsely chopped
2 cups tomato sauce
2 tbsp tomato paste
3 pcs chorizo de Bilbao, sliced
2 cups potato, sliced
2  pcs roasted pimientos
3 pcs bay leaves
1 tsp peppercorns
1/2 cup soy sauce
1 liter beef stock
salt, sugar and pepper to taste
Fried green onion leaves and tomatoes for garnishing

Cooking Method

Poke a hole on the center part of bordon through the other ends and stuff with pork fat.
Lard the meat with pork fat and marinate in soy sauce, calamasi juice, salt and pepper for at least one hour and a half in a chiller.
In a large frying pan, over high heat, add cooking oil and margarine.
Sear the meat until browned on all sides. Set aside.
On the same frying pan, saute onions, garlic and the chorizo.
Add salt and pepper to taste, tomato paste and tomato sauce.
Add the prepared bordon meat and the liter of beef stock. Bring to boil arid simmer until very tender. Take the bordon out to cool. Reduce the stock to a saucy consistency and season with salt, sugar, pepper, soy sauce, and potato.
Simmer until sauce thickens then add the pimiento.
Slice the Bordon and pour over sauce and garnish fried onion leaves and fried tomatoes

Dessert

Langka kag lubi nga maja blanca
(Langka at buko maja blanca o Ripe jackfruit and young coconut maja blanca)

Ingredients
1 cup young coconut (buko), grated
1/4 cup ripe jackfruit, shredded
1/2 cup condensed milk
2 1/2 cups coconut milk
1/4 cup corn starch
1/2 cup sugar
2 tsp vanilla extract
1/2 cup cream style corn
Latik (expressed grated coconut) for garnishing
3 cups coconut milk

Cooking Method

In a saucepan, pour in young coconut, langka and condensed milk. Simmer over low heat until it thickens. Set aside to cool.
In a serving tray, spread evenly the coconut meat and langka mixture. Set aside.
In a separate pot, mix all remaining ingredients and simmer until it thickens and the mixture is free of lumps and pour over the serving tray with the fruit mixture.
Garnish with latik (To make latik: Boil coconut milk until it produces oil and becomes brownish.)