Refreshing and cool summer recipes that utilize local ingredients have been prepared by Chef-instructor Glee Rome Gaddi, with health and accessibility in mind.
Gaddi’s Pineapple Fried Rice and Chewy Calamansi Butter Cake are loaded with nutrients. Pineapple and calamansi are both packed with Vitamin C, which is essential for immunity and the growth and development of the body.
Pineapple contains manganese and disease-fighting antioxidants that ward off inflammation that may lead to cancer and other chronic diseases. Meanwhile, calamansi eliminates body toxins, helps control cholesterol levels and prevents atherosclerosis, heart attack and stroke.
The chef recommends easily-available ingredients from local marketplaces and groceries.
A former hotel chef for Peppers Craigieburn Bowral and Westend Market Hotel in Australia, Gaddi teaches Principles of Food Production and Menu Planning Laboratory, Seafood Cookery Laboratory and Garde Manger and Charcuterie Lecture at the De La Salle-College of Saint Benilde.
Pineapple Fried Rice
2.5 g ginger
10 g garlic (2 cloves)
200 g pineapple chunks
1 kg white rice (cooked, cold)
50 g egg (1 piece, beaten)
200 g chicken (seasoned with salt and pepper, boneless thigh)
60 g cashew
60 g carrot (small diced)
60 g green beans
Spring onions for garnish
For the sauce mixture:
2 g pepper
30 ml soy sauce
15 ml oyster sauce
10 g brown sugar
1. Heat the non-stick pan over high heat. Add the oil.
2. Cook the beaten egg. Set aside.
3. Heat the same pan over high heat. Make sure that there is no egg residues on the pan to avoid burnt taste.
4. Add the oil.
5. Add the ginger and garlic. Cook for about 30 seconds.
6. Add the diced carrots, green beans, and cashews.
7. Add the cooked rice and the sauce mixture.
8. Top it with chopped spring onions. (Maybe some more pineapple chunks!)
Chewy Calamansi Cake
For the calamansi cake:
100 g butter (room temperature)
150 g white sugar
5 ml vanilla extract
30 ml calamansi juice
150 g all-purpose flour
5 g baking powder
For the calamansi cream:
150 g cream cheese (room temperature)
350 g powdered sugar
50 g egg (1 piece)
15 ml calamansi juice
1. Pre-heat oven to 350°F or 180°C and non-stick round cake pan (with baking paper to be safe and to make life easier).
2. Combine and mix all dry ingredients: flour, baking powder, and salt.
3. In another bowl, whisk the butter and sugar, then add the egg, vanilla, and calamansi juice.
4. Add the dry ingredient and mix until combined or smooth (but please don’t overmix, okay stop now).
5. Spread the batter in the cake pan and set aside.
1. Using a whisk attachment, mix the cream cheese until smooth.
2. Add the powdered sugar, at least one cup at a time.
3. Add the egg and calamansi juice.
4. Pour the calamansi cream on top of the calamansi batter (You might need the use of a spatula to spread it around the batter).
5. Bake for around 35 minutes.
6. Cool it down (outside of the oven) for 30 minutes.
7. Chill in the oven for about two hours (uncovered, this will allow the calamansi cream to set)
8. Then you may release the cake from the cake pan, dust it with powdered sugar, then serve.