Yes, yes, I confess – I’m a cooking-challenged mom who would rather tinker with a bike and figure out how to put the wheels back on than peel potatoes or slice those onions, and I’m more comfortable wielding a hammer rather than using a spatula or a ladle. The thought of cooking fills me with dismay (dread would be too strong a word), perhaps because my mom, who is half Kapampangan, is such a great cook (she takes after my lolo, Pang Jay) and I figured I could never measure up. My hubby also happens to be very handy in the kitchen and since our son loves his chicken and pork adobo, who am I to deprive our little man of the dishes that his daddy cooks so deliciously?
Truth be told, I don’t really want my culinary repertoire to be confined to food that comes straight out of a can or vacuum-sealed plastic that only needs a dollop of oil to fry. Every now and then, I’d find myself wishing I could whip up something really scrumptious and healthy to serve my boys and see their faces light up in amazement and appreciation – but I don’t have the confidence to even cook Chinese fried rice and serve it up the way they do in restaurants. You know, presentation and all.
So when the invitation came from MAGGI to participate in a parent-kid cooking adventure at The Cookery Place in BGC with the Sandy Daza – I took it as a challenge and an opportunity to well, maybe learn a cooking tip or two. (The event was, quite aptly, dubbed “Daza Way You Cook It, Presented by MAGGI” and you will soon figure out why.)
“You need confidence-building recipes,” Chef Sandy said when I (and most of the participants) admitted that we were not into cooking. And he’s right, because newbies like me can start with simple, easy-to-prepare dishes and work it from there. It doesn’t really make sense after all to aspire for those complicated sounding gastronomic delights if you don’t even know how long you should sauté the garlic or how strong the fire should be.
“The dishes don’t really have to be complicated nor expensive,” he explains, proceeding to share several tips. For one, it pays to be organized – having all the ingredients you need measured and prepared, arranged according to when they are needed. (Makes sense, because it keeps you from getting frazzled, hurrying to measure something that you forgot while the dish is in danger of getting burned.)
And since every chef has a secret ingredient, I discovered that MAGGI products – in particular MAGGI Magic Sarap seasoning granules and MAGGI Oyster Sauce – have just become my best friends in the kitchen.
Our first challenge was the Chicken Chorizo, and I learned that when adding flavor or seasoning, it won’t do to be too enthusiastic – add a little at a time until you get the taste right. Deglazing – or adding liquid like cooking wine for instance – enhances the flavor of the food as the cooking juices from the meat are incorporated.
Presentation also makes the food look more appetizing, and we were told that a simple trick is to give the food “height” and of course, it helps to have paper towels or table napkin to wipe the smear off the serving plate (or bowl). Top the dish with chopped garnish to make it look like done by a pro.
The cooking lessons also served as bonding moments for my son and I – he was listening intently and became more enthusiastic as the lesson progressed, handling the pan (don’t forget the pot holder; safety first) and putting in the ingredients more skillfully using a wooden cooking spoon.
During the break, I had an opportunity to talk with MAGGI Food Business executive manager Geetha Balakrishna who disclosed that they have been conducting the MAGGI Sarap Sustansya Caravan, “a five-day event that visits communities, designed to educate and equip Filipino mothers with good kitchen practices and habits. Our goal is to build a community of mothers that thoughtfully ensure the right balance of taste and nutrition in the family dining table.”
Our next challenge was the fried rice, and we were pleasantly surprised to know that MAGGI Oyster Sauce can also be used not only to enhance the flavor but to give the rice that wonderful color – but make sure to mix well so that the color comes out even. Chef Sandy told us to make our own signature fried rice and we had fun choosing our ingredients, starting with the aromatic vegetables (garlic, onions, pepper, celery, etc.), then the other ingredients that are a mix of vegetables, seafood and meat (protein is important). “Make it colorful,” the chef advised, so we had corn, carrots, shrimp, chopped crabsticks and meatloaf and some greens as well.
It made my day when the chef complimented my son and I for the evenly mixed color and the presentation of our fried rice – saying our creation looked really good and we were given the “Most Participative” award – our first culinary award that personally encouraged me to have some more bonding moments with my son.
Happiness, indeed, is homemade – and I’m actually glad to know we don’t always have to run to a restaurant to enjoy a good meal, or that I can actually cook balanced meals that are also delicious, thanks to the wide array of MAGGI products that give me that added confidence to step into the kitchen and turn it into a fun place where happy moments can be created.
For MAGGI recipes that create homemade happiness, visit www.maggi.ph.
