CEFBEX required us to present our signature dish or any main dish using the ingredients they have prepared in “The Marketplace” under 40 minutes. There were 7 semi finalist on October 11, 2018 and only the top five will qualify for the CEFBEX Culinary Cup Home Chef Edition Finals the next day.
I honestly wasn't able to taste all of the dishes that I made because we were only allowed to prepare two sets. One for the judges and one for the public to taste. So I have to recreate almost exactly the same dish at home for these photos.
Here goes the recipe as requested by the people who publicly tasted it during the competition. It's very simple and super easy to make. Ingredients are available in most supermarkets.
Greatly appreciate the compliments by the way.
🙏🏼 Salamat kaayo.Thank you.谢谢.Maraming Salamat 🙏🏼
🙏🏼 Salamat kaayo.Thank you.谢谢.Maraming Salamat 🙏🏼
This is the dish that made it to the top five. There were pork, bangus, and chicken breast fillet presented and I am comfortable in making steak and pasta at home. But I decided to whip up a linguine dish to make sure I make it within the time allocated because I know I’m a slowpoke in the kitchen 🐢🍳.
The story behind this dish is with my daughter’s dislike for pasta dishes. I created this versatile chicken topping that you can use as a viand with rice as well as with pasta. I'll be hitting two birds with one stone, saving me time in the kitchen as well as washing only one pan at the end of the meal. :) The coriander is one of my favorite herbs and I always stock this in the pantry whenever it’s in season or whenever it’s cheap. It’s also known as cilantro, Chinese parsley or wansuy (yan-suey). Lime goes well with this herb, it adds zing to the chicken. If you have a microplaner, you can add some lime zest at the end of the cooking too.
Ingredients:
- 1/4 cup butter
- 3 cloves garlic, chopped
- 250 grams chicken breast, cubed
- 1/4 cup honey or brown sugar
- Salt and pepper to taste
- Pinch of cumin
- Pinch of chili flakes
- 1/8 cup coriander/ cilantro
- Juice of half lime.
1. Melt butter in pan and sauté garlic.
2. Add chicken cubes and stir fry until half cooked.
3. Add the honey or brown sugar, salt, pepper, cumin and chili flakes.
4. Continue stir frying until cooked. Add cilantro and a drizzle of lime at the end of cooking before turning off the heat.
5. Transfer to a bowl and set aside.
6. Use the same pan for the pasta.
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| 200 grams linguine, cooked al dente |
Mushroom Cream Linguine
- 2 tablespoons olive oil
- 1 tablespoon butter (optional)
- 2 cloves garlic, chopped
- 200 grams oyster mushrooms, sliced
- 1/2 cup heavy cream (or all purpose cream)
- 200 grams linguine, cooked al dente
- 1 teaspoon salt dissolved in the 1/2 cup liquid
- Pepper to taste
- Pinch of chili flakes
- Parmesan cheese
Add additional olive oil to the pan and sauté the garlic until soft.
Add oyster mushrooms. Stir fry.
Add the heavy cream. Mix.
Add the pasta. Stir then add the cooking liquid.
Cook until the pasta absorbs the liquid. Season with pepper and chili flakes.
Sprinkle generously with Parmesan.
To plate:
Place pasta in the middle of the plate. Drizzle with cilantro oil (optional, if you have). Top with the cooked chicken. Add a lime wedge. Squeeze over pasta before eating.
Happy Eats!
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