Known for their hard court hustle and skills, Star Hotshots cagers James Yap, Marc Pingris, PJ Simon, Mark Barroca, and Ian Sangalang also have the right moves in the kitchen. At the San Miguel Pure Foods Culinary Center recently, the all-star roster had a little cook-off. While we can’t guarantee there wasn’t a little “friendly” competition, we can assure you their favorite dishes were good and their recipes easy enough to follow.
Marc’s Red Curry Chicken with Sour Cream Dip
Marc, who credits wife Danica for teaching him how to cook, says he usually prepares a surprise meal for her—complete with candlelight and wine. For this recipe, Marc says if you are looking for a milder version, yellow or green curry will do the job.
Ingredients:
1 (500 g) pack Purefoods
Curry Sauce:
1 (400 mL) can coconut
2 tbsp Thai red curry paste
1 (20 g) pc ginger
1 tbsp calamansi
2 tsp fish
2 tbsp sugar
Dip:
1 cup store
Procedure:
Fry chicken according to package directions. Set aside and keep warm.
Combine coconut milk curry paste and ginger in a sauce pan over medium heat and let simmer. Cook, while stirring until slightly thick for about 5 minutes.
Add calamansi juice, fish sauce and sugar and simmer for another 5 minutes, stirring from time to time.
Turn off heat and toss chicken until well coated. Serve with sour cream.
Makes 5 servings.
PJ’s Pork Kansi
As PJ considers eating one of his major hobbies, he is now trying to learn how to cook on his days off, focusing more on Filipino dishes. His current specialty? Pork Kansi. For this dish, he says Monterey beef ribs or beef shanks are alternatives to pork.
Ingredients:
1 (60 g) pc onion
1 (30 g) pc peeled
3 tbsp Magnolia
1/2 kg Monterey pork
5 cups water
1 pc chicken
1 (60 g) stalk lemon
1 (44 g) pack sinigang
4 pc siling
1 (25 g) pack Wandah
1 (150 g) bundle pechay
1 tsp iodized
1/4 tsp pepper
Procedure:
In a large stockpot, sauté onion and ginger in oil over medium heat. Add pork and sauté until meat changes color.
Add water, chicken cube and tanglad. Cover and simmer for about 30 minutes or until meat is fork tender.
Add sinigang mix, sili, catsup mix, pechay, salt and pepper. Simmer for 2 minutes more.
Makes 5 servings.
James’ Crispy Fried Chicken and Mashed Sweet Potatoes with Gravy
A culinary neophyte, James enjoys all cuisines but usually goes for fried food—a favorite being fried chicken. His unique twist is adding camote or sweet potatoes to this dish.
Ingredients:
1 (500 g) pack Purefoods
Mashed Sweet Potatoes:
1/2 cup Magnolia gold butter
1 cup Magnolia All-Purpose Cream
1/2 kg sweet
1/2 tsp iodized
1/4 tsp pepper
Procedure:
Oven toast chicken and prepare gravy according to package directions. Set aside and keep warm.
In a sauce pan, heat butter and cream. Add cream mixture into the sweet potatoes and season with salt and pepper. Mix well and set aside.
On a serving plate, scoop mashed potatoes and mound in the middle then top with crispy fried chicken. Pour or serve with gravy on the side.
Makes 5 servings.
Mark’s Chicken Turmeric Rice
Mark, who takes post-training/game meals seriously, shares that his go-to is any chicken dish. He says this Chicken Turmeric Rice is perfect for athletes because it has both good protein and carbs. His tip: Add other veggies to make it even healthier.
Ingredients:
1/4 cup Magnolia Nutri-oil palm vegetable oil
2 (100 g each) pc potatoes
2 (180 g each) cans Purefoods Sexy Chix Adobo, drained but reserve sauce
4 cloves garlic
1 tbsp turmeric
1 pc chicken
1/4 tsp pepper
4 cups cooked
1 (160 g) bundle mustasa
Procedure:
Heat half of oil in a large pan then fry potatoes until cooked. Add Sexy Chix and sauté. Set aside.
In the same pan, add remaining oil and sauté garlic, turmeric powder, chicken cube. Add reserve adobo sauce and simmer for 2 minutes.
Add mustasa leaves and cook until bright in color. Add rice and toss well.
Arrange on a serving plate and top with chicken and potato mixture.
Makes 6 servings.
Ian’s One Pot Sukiyaki Alfredo Pasta
Ian makes it a point to always try different cuisines. When he’s on break, he also likes to experiment with easy-to-follow recipes, like this One Pot Sukiyaki Alfredo Pasta. He says you can include any type of mushroom for this recipe.
Ingredients:
3 tbsp Magnolia Gold Butter
1 pc onion
6 cloves garlic
1 (20 g) pc ginger
1 (198 g) can canned
1/4 kg Monterey beef sukiyaki cut
1 pc chicken
2 cups water
1/4 kg spaghetti
2 (250 mL each) packs Magnolia All Purpose Cream
1/2 cup grated
Procedure:
Heat butter in a sauce pan and sauté onion, garlic, ginger and mushrooms.
Add beef and cook until beef is no longer pinkish in color. Turn heat on high and add chicken cube and water. Once it boils, add pasta and cook covered for 10-15 minutes, stirring occasionally.
Add cream and cheese. Cook for 3-5 minutes until thick, while stirring.
Makes 5 servings.
