Learn different recipes from the country's top chefs at SM Hypermarket's 'Master Chefs'

I have just met Chef Jonathan Chua, one of the country's well-known top chefs. Chef Jonathan Chua is a graduate of Dela Salle College of Saint Benilde having a degree of Bachelor of Science in Hotel Restaurant and Institutional Management; graduated Associate Degree for Culinary and Baking and Pastries at the California Culinary Academy in San Francisco, USA; and working as a Product Application Specialist for San Miguel Purefoods Culinary Center. He handles Recipe Development for accounts such as Magnolia Dairy, Purefoods, Magnolia Poultry and Monterey Meats.

Known as Chef Jon, he demonstrated and taught us on how to cook 4 different recipes on this session. Those are Star Ranchero Rice, Cheesy Hotdog and Fries Sandwich Overload, Peaches and Cream Caramel Triffle, and Chicken and Mushroom Baked Rice.

By the way, it's my first time to attend a cooking demo like this and I so much enjoyed the cooking demonstration with Chef Jon.

Star Ranchero Rice

Ingredients:
1/2 kilo Purefoods Star Hotdog (cut into small cubes)
1/4 cup olive oil
1 cup chopped onion
1/2 cup green bell pepper (seeded and chopped)
2 tsbp cilantro (chopped)
1 pc siling labuyo
1 cup long grain white rice
2 1/2 cup beef broth
1/2 cup pizza sauce sweet style
1/2 tsp chilli powder
1/2 tsp cumin
1/2 tbsp paprika
Salt and pepper to taste 3 pc eggs

Procedure:
1. Place oil in a standard rice cooker
2. Heat oil and saute onions, bell pepper and tomatoes
3. Cook slightly.
4. Add hotdog, rice and cilantro
5. Add siling labuyo, and beef broth and mix very well
6. Cover and allow to cook
7. When done, season with salt and pepper
8. Transfer rice into an oven proof baking dish
9. Crack eggs over rice then broil in oven or turbo broiler until eggs are cooked

10. Serve hot. Serves 3-4.

Cheesy Hotdog and Fries Sandwich Overload

Ingredients:
6pc hotdog buns
6pc Purefoods Tender Juicy Hotdog (Kingsize), pan fried or steamed
1cup Magnolia Cheezee Spread (in squeeze bottle)
300gm store-bought frozen crosscut fries, fried to a crisp
2tbsp store-bought cheese powder
200gm Purefoods Honeycured Bacon, chopped and fried

Procedure:
1. Sandwich hotdogs in buns then drizzle with Cheezee Spread
2. Toss fries with cheese powder until well
3. Coated then top over sandwich
4. Sprinkle chopped bacon over fries
5. Serve. Makes 6 sandwiches

Chicken and Mushroom Baked Rice

Ingredients:
2cups Magnolia Nutri-oil
9pc Magnolia Chicken Station Chicken Fingers (Vanilla)
3cups cooked rice
1can condensed cream of mushroom
1cup of Magnolia Quickmelt Cheese, grated

Procedure:
1. Deep fry chicken fingers in hot oil until it became color golden brown
2. Drain oil on paper towels
3. Top fried chicken fingers on top of rice then pour over condensed cream of mushroom over the chicken
4. Top with grated cheese then bake until cheese melts and browns slightly

5. Serves 3-4.

Peaches and Cream Caramel Triffle

Ingredients:
6pc store bought or prepared chiffon or sponge cake
Frosting:
2pack Magnolia All Purpose Cream (chilled)
Filling:
Caramel:
2cups sugar
1/2cup water
1pack Magnolia All Purpose Cream
1/4cup Dairy Cream Classic Margarine
1can sliced peaches (rederve few slices for garnish), drained
Garnish:
1/2cup store-bought toasted nuts, sliced

Procedure:
1. Whip Magnolia All Purpose Cream until stiff peak and chill until ready to use
2. To make caramel: Combine sugar and water in a small saucepan. Cook over medium heat until sugar is cooked and has turned amber in color.
3. Quickly pour cream and stir vigorously
4. Cook for another 2 minutes. Remove from heat the add margarine. Set aside to cool.
To assemble:
1. Divide the cake into two slices horizontally
2. Place a layer of cake on the bottom of a triffle bowl
3. Spread caramel over the cake then top with whipped cream and slices of peaches.
4. Repeat the process to the second layer.
5. Lastly, frost and pipe rosettes on top of the cake with the remaining cream.
6. Garnish with nuts and peaches.
7. Serves 8-10.