Mother's Best brings out the best in future chefs
COOKing, is my forever passion. I guess, almost everyone has the interest in cooking too, right?! What comes into your mind when you hear the brand "Mother's Best?" You know, I myself is a constant buyer. consumer of this food brand. Being a kitchen buff, I'd like to experiment on dishes, try out different cooking methods, ingredients and creating new dishes.
Mother's Best products: Oyster Sauce, Banana Ketchup, Hot Sauce, Sweet Chili Sauce, Worcestershire Sauce and Soy Sauce
These are only some of the best products, Mother's Best can offer. There are still some of their products which like us, moms, cooks, home makers and the chefs have all been fond of.
As for me, I'm very much fond of using Mother's Best Hot Sauce, which is my fave dip and sauce whenever I eat fried chicken, fried fish, breaded pork chops and I also add it to some of the dishes which my family loves, to perk up the taste.
During weekends, it is more fitting to have a family bonding while eating. There are those times that we have BBQs !!! And when it comes with grilling chicken and pork, the always dependable Mother's Best BBQ Marinade is my cooking partner.
I'd like to share with you, my own version of Sweet & Spicy Savory Shrimp. My family, relatives and friends love this dish so much! Do you wanna know my little secret? Okay... I use Mother's Best Sweet Chili Sauce, Hot Sauce and Seasoning for this recipe. These Mother's Best products really perk up the taste and add flavor to every dish, I bet! If you haven't tried yet, I guess you better give yourself a good chance. 
My Sweet & Spicy Savory Shrimp
Aside from being our cooking buddy and adding more flavor and taste to our dish, Mother's Best has recently sponsored a culinary contest mounted by Cook Magazine . They aim to show support and basically bring out the best in those future chefs and entrepreneurs in the country. The said event was entitled, "Cook Academy Asian Fusion Festival," held at the Our Lady of Fatima University in Novaliches, Quezon City, participated by the students from College of Hospitality and Institutional Management (CHIM). It is a cooking competition and seminar event which the students and the whole university enthusiastically joined in.
Our Lady of Fatima University in Novaliches, Quezon City
Sir Marlon Aldenese, Advertising Sales Manager at COOK Magazine, hosted the whole program
Mr. Gabriel A. Reyes, Assistant General Manager of HDR Foods Corporations
“Student chefs can provide us new exciting
recipes for our products as well as possible new sauces which they can
formulate using their own creativity and knowledge they got from the school and
their other experiences,” explains Gabriel A. Reyes, Assistant General Manager
of HDR Foods Corporations, the company that produces the Mother’s Best Brand.
This event is something that Mother’s Best
intends to be just the first of many because investing in the youth is
something they believe in. “It is important to work with them and build the
relationship with them while they are young,” says Reyes. “These young chefs
will be the future driving force of our restaurants industry as well as the
future chefs of their respective home kitchen, and we want them to patronize
Mother’s Best both in their future careers and at home.”
Mr. Reynaldo H. Carandang Jr., program head of CHIM
The college boasts of comprehensive
programs in all related disciplines, and Mr. Reynaldo H. Carandang Jr., program
head of CHIM agrees that participation by culinary students hones their skills
and creativity and brings them great excitement as well: “Student’s exposure to
various culinary contests allows them to enhance their confidence and be more
competent in their field of expertise. They are also made abreast of culinary
trends and innovations. The exposure provides an opportunity for them to
interact with industry practitioners providing them tips and advice in getting
first hand information from the experts.”
Chef Dino Datu, COOK Magazine's Editor In Chief preparing the Black Pepper Crab
COOK Magazine’s Editor In Chief, Chef Dino
Datu along with Chef Winston Jerome C. Luna, Caterer and Event Specialist,
shared their culinary expertise by demonstrating their own version of Asian
Fusion Dishes as well as giving students valuable tips and advice about the
industry. Chef Dino Datu whipped up
Black Pepper Crab, Singapore Chili Prawns, and Easy Claypot Rice, which are
just some of the most popular recipes that the COOK Magazine test kitchen has
featured specifically using Mother’s Best products.
This is Chef Dino Datu's Black Pepper Crab, ooohhh, very tempting huh!
I know you wanna know how did Chef Dino prepare this sinful yet so luscious dish, well, here it is!!! We really have to try this one!
Black Pepper Crab
Ingredients:
1 whole crab steamed
4 tbsp Mother's Best Oyster
Sauce
2 tbsp Mother's Best Soy Sauce
2 tbsp butter
1 head garlic, finely chopped
2 tbsp brown sugar
4 tbsp cracked black pepper
2 tbsp of water
Coriander leaves for garnishing
Procedure:
1. Chop crab into serving pieces.
2. Heat butter in a sauté pan.
3. Add garlic, pepper, brown sugar, 2
tablespoons Mother’s Best Oyster Sauce and 2 tablespoons Mother’s
Best Soy Sauce.
4. Add crab into pan and add 2 tablespoons
of water.
5. Sauté crab in pepper sauce for 3
minutes.
6. Garnish with coriander leaves and serve
hot.
Chef Winston Luna
Chef Winston, who owns Chefwix Catering,
not only showed kitchen expertise by cooking Oriental Wings with Chinese
Greens, he also held an engaging seminar on what it takes to be a success in
food related ventures.
Chef Winston's Oriental Wings with Chinese Greens
Oriental Chicken Wings with Chinese Greens in Oyster Sauce
Ingredients
|
Specifications
|
Units
|
Qty
|
Bok choy
|
Fresh
|
Kg
|
½
|
Sesame oil
|
Imported
|
tbsp
|
2
|
Sesame seeds
|
Local
|
tbsp
|
1
|
Oyster Sauce
|
Mothers Best
|
cup
|
½
|
Water
|
Fresh
|
cup
|
4
|
Salt
|
Local
|
To taste
|
|
Pepper
|
Local
|
To taste
|
|
Chicken Wings
|
Fresh
|
kg
|
1
|
Salt
|
Local
|
pc
|
1
|
Pepper
|
Local
|
pcs
|
5
|
Star anise
|
Dried
|
pcs
|
2
|
oil
|
Local
|
cups
|
3
|
BBQ sauce
|
Mothers Best
|
cups
|
1
|
Flour
|
Local
|
kg
|
¼
|
MICE EN PLACE:
Wash and sanitize vegetable and chicken
Marinade
chicken wings with bbq sauce, star anise, salt and pepper overnight
|
Procedure
Dredge chicken wing over flour
Deep fry for 8-12 minutes in mid fire
Once cooked set aside
VEGETABLE PREP
In a casserole boil 3 cups of water then
add sesame oil and salt
Bring water to a boil then blanch bok
choy per batch
Place blanched bok choy in a spinner
Plate the pour oyster sauce and sesame
seeds on top
Plate chicken wings and Chinese vegetable
garnish with fresh herbs, then serve
|
In the culinary competition, the students worked
with stoves provided by Fujidenzo, while the cooking implements were supplied
by Masflex. The student chefs were
grouped into five teams, with two students per team, and they cooked with
Mother’s Best Hot Sauce, Mother’s Best Oyster Sauce, and the Mother’s Best
Barbecue Marinade, which are the items the company is most known for. “For
now we want to focus on our core products, since we want to build on and
strengthen the loyalty, acceptance and the market for these items,” Gabby
emphasizes. “But of course we would still want others to try our new products
and we are continuously developing new ones to provide instant kitchen
solutions for our cooks and chefs.”
Contestants:
Team #1: CURT AUSTIN CASTRO / JOSHUA
CUYUGAN
Appetizer: Shrimp
and Pomelo Dumplings
Main Course #1: Hungarian Plate with Atchara and Avocado Cream Dip
Main Course #2: Rosemary Tuna and Avocado Pasta
Team #2: MARY JOY BORBE / NINO CHRIST HAGOS
Appetizer: Pomelo
Bruschetta
Main Course #1: Chicken Avocado Cordon Bleu with Char Siu Ketchup
Main Course #2: Sweet and Spicy Avocado Chicken
Team #3: MIKAELA DELA ROSA / KENT EDRIC
LEANDER ASINAS
Appetizer: Pompelous
Montage
Main Course #1: Pasta Verde Basilicium
Main Course #2: Tom Thumb Oriental
Team #4: CHERRY ANNE GOROSPE / MARIPOL ANOG
Appetizer: Bracing
Pomelo Salad
Main Course #1: Chicken Avocado Egg Rolls
Main Course #2: Baked Seafood Stuffed Avocado
Team #5: KIMBERLY DE BELEN / JUAN PAOLO
ILAGAN
Appetizer: Pan
Grilled Shrimp with Pomelo and Mango Salsa
Main Course #1: Pan Seared Sesame Crusted Tuna, Avocado – Lemon Puree
Main Course #2: Glazed Spicy Pepper Chicken with Creamy Avocado-Garlic
Dip
4th place: Team #2: MARY JOY BORBE / NINO CHRIST HAGOS
3rd place: Team #1: CURT AUSTIN CASTRO / JOSHUA CUYUGAN
2nd place: Team #3: MIKAELA DELA ROSA / KENT EDRIC LEANDER ASINAS
1st place and champion: Team #4: CHERRY ANNE GOROSPE / MARIPOL ANOG
CONGRATULATIONS!!!
The winning entries include:
Bracing Pomelo Salad for the Appetizer
Bracing Pomelo Salad
Ingredients:
Qty
|
Unit
|
Ingredient
|
½
|
Tsp
|
Salt
|
240
|
g
|
Shrimp (peeled)
|
1
|
Pc
|
Pomelo
|
120
|
G
|
Boneless chicken breast or pork chop
|
1
|
Pc
|
Carrot (peeled and cut)
|
¼
|
C
|
Mint leaves or wansoy (chopped)
|
¼
|
C
|
Roasted peanuts (chopped)
|
2
|
tbsp.
|
Caramelized onion
|
2
|
Tbsp.
|
Mother’s best fish sauce
|
1 ½
|
Tbsp.
|
Lime juice
|
1
|
Tbsp.
|
Water
|
1
|
Pc
|
Garlic (chopped)
|
Chili paste or fresh chili (chopped)
|
||
Mint leaves
|
||
Procedure:
1.
Put salt in a small saucepan and fill 2/3 with water. Bring to boil and
then add the shrimp. Set aside. Boil the
chicken or the pork chop for about 20 minutes. Remove and set aside.
2. Cut the shrimp in diagonal, blend with
the pomelo and other ingredients. Hand shred the chicken or cut the pork into
strips. Set aside.
3. Cut off the ends of the pomelo, then cut
off the skin to reveal the pinkish flesh of the pomelo. Take off the skin of
the pomelo. Set aside.
4. For the dressing, combine fish sauce, lime
juice, water, sugar, garlic and chili in a small bowl. Add the shrimp, chicken
or pork, carrot, mint, cilantro, peanuts and fried shallots to the pomelo. Toss
well add the dressing and toss. Adjust flavor as needed.
Chicken Avocado Egg Rolls for their Main Course No. 1
Baked Seafood Stuffed Avocado for their Main Course No. 2
Baked Seafood Stuffed Avocado
Ingredients:
Qty
|
Unit
|
Ingredient
|
4
|
Pcs
|
Avocado
|
8
|
Oz
|
Crab meat
|
8
|
Oz.
|
Mussels
|
Cheese
|
||
Mayonnaise
|
||
Parmesan Cheese
|
||
1
|
Dash
|
Garlic powder
|
1
|
Dash
|
Pepper
|
Mother’s best oyster sauce
|
Procedure:
1.
Mix the crab meat, mussels, mayonnaise, garlic powder and pepper in a
mixing bowl.Procedures:
2. Mash the avocado and put it in the crab
shell and top it with the seafood mixture. Sprinkle with cheese and parmesan
cheese.
3. Bake the seafood stuffed avocado for
5-10 minutes or until the cheese melt.
4. Garnish and serve.
The whole culinary contest cum seminar was a very successful one! I would like to congratulate the organizers, all the participants, the professors and all the students who actively participated and coordinated in the event. I hope there would be more interesting and culminating activities like this in the future.
More power to Mother's Best and
COOK Magazine!!!
About Mother’s Best
Mother's Best manufactured by HDR Foods
Corporation, is a Philippine brand known for its line of prepared and
ready-to-use condiments, marinades, and sauces that bring out the distinct
taste, aroma and quality homemade cooking.
Founded in 1977 as a small-to-medium sized
enterprise manufacturing hot sauces, Mother's Best has since added a roster of
products to complement the hectic lifestyle of modern working people.
The pioneering Mother's Best Hot Sauce
(chili) continues to be the top-seller in the Philippines, and Mother's Best
Barbecue Marinade have received international recognition.
While the Mother's Best Toyomansi
(Soy Sauce with Philippine Lemon) and Mother's best Patismansi (Fish Sauce with
Philippine Lemon), are the original Filipino invention of
Mr. Hernand Datu Reyes, founder of HDR
Foods Corporation.
Mother’s Best Products:
Export
Mother’s Best is the first brand of
Toyomansi and Patismansi. HDR Foods Corporation owns the trademark of Toyomansi
and Patismansi since 1984. Years later, a lot of brands have imitated the
Mother’s Best Toyomansi and Mother’s Best Patismansi.
The Export Team ships out products by
container loads directly to foreign customers and loose cargoes to Export
Consolidators and Local buying offices of Export customers. There are some Mother’s
Best products that are uniquely for export and these include the following :
Cup Pinoy Arrozcaldo (Chicken Flavor Porridge), Cup Pinoy Ginataang Mais
(Coconut & Corn Flavor Porridge) and Cup Pinoy Champorado (Chocolate Flavor
Porridge) , Pancit Canton, Pancit Bihon (Rice Sticks), Dried Taro Leaves, Dried
Bay Leaves, Dried Banana Blossoms, Casubha (Saffron Flower), Annatto
Powder and Agar-agar .
Our products are competitively priced.
Food Service
There are various Institutional Pack
(Gallons) available for our Food Service Customers. Mother’s Best is the only
brand of Lechon Sauce in gallons. You can order also Institutional Packs of the
Mother’s Best Oyster Sauce, Toyomansi, Patismansi, BBQ Marinade, Hot
Sauce, Apple Ketchup, Banana Ketchup, Sarsa, Sweet Chili Sauce, Sweet &
Sour sauce, Spicy Patis, Spicy Toyo, Suka’t Bawang and Seasoning.
We are open for contract packing of
customized sauces and condiments for institutional use.
Retail
Mother’s Best is the leading brand of Hot
Sauce, Toyomansi, Patismansi, Sweet & Sour Sauce and Worcestershire Sauce
for retail.
Mother’s Best products that has stay retail
demand includes Oyster Sauce, BBQ Marinade, Raisins, Pickles, Bagoong, Sweet
Chili Sauce, Kaldereta Mix, Kare-Kare Mix, Tocino Mix, Palabok Mix, Breading
Mix, Sinigang Mix, Spiced Vinegar, Banana Ketchup, Sarsa, Soy Sauce and
Vinegar.
Available via local Distributors.
Sauyo Office
Lot 1, Block 1, Manchester Industrial Subdvision
Sauyo Road, Novaliches, Quezon City
Philippines
Tel: +(632) 984-1361 (to 62); 9847499; 983-5513
Fax: +(632) 984-1369
Email: cs-sauyo@mothersbest.net.ph
Lot 1, Block 1, Manchester Industrial Subdvision
Sauyo Road, Novaliches, Quezon City
Philippines
Tel: +(632) 984-1361 (to 62); 9847499; 983-5513
Fax: +(632) 984-1369
Email: cs-sauyo@mothersbest.net.ph
Cavite Plant
Lot 16, Block 4, Mountview Industrial Complex
Phase 2, Bangkal, Carmona
Cavite, Philippines
Tel: +(632) 579-4676
Email: cs-cavite@mothersbest.net.ph
Phase 2, Bangkal, Carmona
Cavite, Philippines
Tel: +(632) 579-4676
Email: cs-cavite@mothersbest.net.ph
Thank you for always being here amazing peeps! Hope it wouldn't take much of your time if I'd ask you to like my
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