These Kings can cook
So what else is cooking at the Barangay Ginebra camp aside from shooting hoops and winning championships? Top Gin Kings Paul “Kid Lightning” Artadi, former Ateneo Blue Eagle Macky Escalona, Jay-Jay “The Furious” Helterbrand, and Ronald “The Fearless” Tubid took time out from their busy basketball schedule to whip up their favorite dishes.
What’s surprising is that these popular cagers can definitely whip up a culinary storm. Try Artadi’s Chinese-style adobo, Escalona’s black and white cupcakes, Helterbrand’s fruity southwestern barbecue sauce, and Tubid’s kilawing Tagalog with Supremo Cane Vinegar.
Kid Lightning’s Chinese-Style Adobo
Ingredients:
1/2 k Monterey pork kasim, adobo cut
1/2 k Magnolia Fresh Chicken, cut into serving pieces
3 tbsps. garlic, crushed
1 tbsp. ground black pepper
2 tbsps. sugar
1 pc. bay leaf
1/2 cup soy sauce
1/2 cup Supremo Cane Vinegar
2 cups water
1 dozen quail eggs, hard boiled
Procedure:
Combine all ingredients in a saucepan (except quail eggs). Cook over high heat until mixture comes to a boil. Reduce heat to medium and let simmer for 45 minutes. Remove cover and cook for 5 more minutes until the sauce thickens. Add quail eggs.
Makes eight servings.
Macky’s Black And White Cupcakes
Ingredients
Cupcake:
1 1/2 cup Purefoods Baron all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/4 cup cocoa powder
1 cup water
1 tbsp. Supremo Cane Vinegar
1 tsp. vanilla
1/3 cup Magnolia Bakers Best Margarine, melted
1 1/4 cup brown sugar
Topping:
1/2 cup Magnolia Cream Cheese, softened
1/2 cup sugar
1 egg
pinch of salt
1/2 cup dark choco chips for topping
Procedure:
Pre-heat oven to 350 degrees farenheit.
In a bowl, combine flour, salt, baking soda and cocoa powder. Set aside.
In a bowl, combine water, vinegar and vanilla. Set aside.
In another bowl, combine margarine and brown sugar. Mix well.
Add flour mixture and water mixture. Mix well.
Pour mixture into muffin tins until 3/4 full. Set aside.
Topping:
Combine cream cheese and sugar in a bowl.
Add beaten egg and salt and mix well.
Pour mixture on top of chocolate mixture. Top with chocolate chips. Bake for 18 to 20 minutes.
Makes 16 pieces.
The Furious’ Fruity Southwestern Barbecue Sauce
Ingredients:
1/2 cup crushed pineapple, including the syrup
1/2 cup tomato ketchup
2 tbsps. honey
1 tbsp. soy sauce
2 tbsps. Supremo Cane Vinegar
1/2 tbsp. Worcestershire sauce
1 tsp. garlic, minced
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
Procedure:
Combine all ingredients in a saucepan. Bring to a boil then turn down heat and let simmer for 3 to 4 minutes. This sauce can be used for dips or even for brushing when grilling meats such as baby back ribs and pork liempo.
Makes 3/4 cup.
The Fearless’ Kilawing Tagalog
Ingredients:
1/2 k Monterey beef sirloin, cut into thin strips
3 tbsps. Magnolia Nutri-Oil
1 tbsp. garlic, minced
3/4 cup red onion, chopped
150 g. tomatoes, seeded and diced
3/4 cup Supremo Cane Vinegar
1 cup water
1/4 k radish, cut into thin strips
1 1/2 tbsp. salt
1 1/2 tsp. ground black pepper
Procedure:
Heat oil in a pan. Saute garlic, onions, and tomatoes. Add beef and cook until color changes into a light brown. Add vinegar and let boil (do not stir). Add water and cook until sauce is reduced to half its original amount. Add radish and cook, covered until tender. Season with salt and pepper.
Makes 6 servings.
