Last year, I had the opportunity of cooking in front of home cooks showcasing my original recipes. And on my recent trip to the Philippines, I did the same thing. Yes, I was excited to do it last year as it was my first time but I'm doubly thrilled this time since, a: it is in a larger venue (Kitchen 1B, a high-end organic gourmet restaurant and I love the modern ambience), b: in front of a bigger audience (Food Media and Manila Mommy Bloggers) and c: with a better set-up (in an open kitchen and with a DJ hosting the event).
That's me prepping in the kitchen. I was lucky to have the whole kitchen crew of Kitchen 1B helping me out during prep time. Their expertise in mise en place came in handy. I couldn't have done it without them.
An overview of Let's Meat Up was presented by Paul P. Perez; country manager for Meat Livestock Austrailia for the Philippines, Cambodia and Vietnam.
Through the years, I've developed more than 30 recipes for MLA. It feels good to see my recipes in print. Hmmm... is a cookbook next in line? Maybe? Fingers crossed. I am throwing positive vibes to the universe that I would have a cookbook soon!
Out of the 30 recipes that I created, I cooked 5 dishes for tasting. No worries, I will be sharing all five recipes that I cooked for this event in later posts.
To start with a bang - I am sharing with you the most raved recipe for the event, which is the Mango Tango Australian Beef Tenderloin. The recipe appears at the end of this post.
Do you see me behind the counter? Well with me was my kitchen assistant Lito, who was very efficient in helping me. The lady in red is DJ Jada of Jam 88.3. She acted as the host/commentator who made the event even more livelier.
I cooked 5 of my original recipes. Right after each dish was cooked, it was immediately served for tasting. I thought it was scary... there was no room for error. I felt like I am being judged like the ones you see on reality food TV. Fortunately, after each bite, all I heard were wows and oohs and saw thumbs up. It's gotta be the Australian meat that I used that made my dishes so tasty :). But thank you MOMMY BLOGGERS, it felt good for all of you to be on my side.
Photo-op with the lovely Mommy Bloggers. It was great meeting these ladies who are so much like me--- a wife, a mom and a BLOGGER... and we can all relate to having deadlines for our posts.
I can't thank enough the MLA Team Manila headed by the country manager Mr. Paul Perez for giving me this opportunity to collaborate with them. Cris, thank you for your patience and your calm and smooth efficiency in coordinating the event. Therese and Sigrid, thanks again for the feedback and support. And of course Joyce, thank you so much for the bringing in the audience. You guys rock.
I look forward to doing more gigs with MLA Manila in 2015!
Mango Tango Beef Tenderloin
2-3 lbs beef tenderloin
1/2 tsp cayenne powder
salt and pepper
2 tbsp olive oil
Pre-heat grill to medium high.
Season the meat generously with salt and pepper. Lather with olive oil.
Then sear the sides of the beef until it’s nice and brown.
Lower the heat and cook for another 20-30 minutes depending on the thickness of the beef.
Remove the beef from the grill and brush with butter.
Mix together sliced mangoes, scallions and tomatoes. You may also add chopped cilantro. Set aside. Mix together 2 tbsp fish sauce, 1/3 cup vinegar, sliced onions, 1/4 tsp freshly grated ginger, 1/2 tsp of chili garlic sauce, salt and pepper and sugar to taste. Drizzle a little sesame oil. You may add chopped Thai Bird's Eye Chili.
Toss the mango tango together with the sliced beef tenderloin. Mmmm good! Enjoy!