Wednesday, February 29, 2012

Nutritious Food Advocate Chef Stephanie Zubiri shares cooking expertice with Caviteno teachers, pupils

Chef Stephanie Zubiri, a natural and nutritious food advocate, visited Cavite to share her expertise in cooking to some home economics teachers and elementary pupils, February 2, 2011 at Imus Pilot Elementary School PTA Hall, Imus, Cavite.

Chef Zubiri while self introducing and explaining her recipe.
She is starting to cook.

The meatball with saluyot leaf.

Frying the meatballs

Sharing experiences and cooking tips.
With the curious Grade 5 and 6 pupils from different districts in Cavite.

Tasting time.

Posing time with me.
After her short introduction, Ms. Zubiri cheerfully, kindly and gladly shared her time cooking a special recipe she called 'Albondigas in Tomato Sauce'. After her cooking, she let all the pupils cook the same recipe she showed and guide them until they were done. Pupils enjoyably cooked the recipe to the delight of their respective HE teachers.

My niece, who is a Grade 6 pupil of Carmona Elem. School tries to cook the Albondigas recipe.

(From right) The CHETA President, Mrs. Cely Lucero and Division HE Supervisor, Dr. Melinda Manlangit
with other pupils while  cooking the recipe.

The Albondigas in a pan.

After the demonstration, Chef Zubiri is awarded a Certificate of Appreciation.
Chef Zubiri (center) with other principals,teachers and other participants in Cavite.
  Her Albondigas in Tomato Sauce recipe is shown below:


500g pounds ground pork
2 eggs
1 cup plain diced bread
100g saluyot leaves
½ cup tablespoons chopped garlic
½ cup fresh milk
1 small onion, minced1/2 tablespoon salt
1 teaspoon salt
1 teaspoon black pepper
Tomato Sauce recipe follows


Place ground pork into a large mixing bowl, making sure to break meat into smaller pieces. Add the rest of the ingredients and mix by hand until all the ingredients are well blended. Don’t overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 ½ inches in diameter and place them closely together on the sheet pan. Heat the pan with oil and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Tomato Sauce. Simmer 5 minutes and serve.

Tomato Sauce:

250g tomato sauce
1 teaspoon dried oregano (optional)
1 teaspoon Cayenne powder (optional)
1 teaspoon Cinnamon powder (optional)
3 teaspoon onion sliced
1 teaspoon garlic minced
Salt and black pepper
The Albondigas cooked by the Grade 5 pupils.

Put the tomato sauce and the rest of the ingredients into a large, heavy bottomed saucepan. SStir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn’t burn.

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