This is part 2 of my post about Junior Master Chef Pinoy Edition 2011. It’s all about the time that ABSC CBN came to our house and took a video of me cooking . I was waiting for Hanah, the researcher from ABS-CBN, to arrive because I can’t wait to cook. She called my mom’s cellphone and said that they’ll arrive after dinner.
For the audition, I cooked Twice Cooked Pork With Bell Peppers. A camera was pointing at me and a man was holding the light while Hanah asked me to tell her what I was going to do next. Mom took pictures of me cooking my audition dish.
I got the recipe from a Chinese recipe book, What’s Cooking Wok & stir-fry. I used pork chop rather than pork leg, as mentioned in the recipe because we couldn’t find any in the grocery.
15 grams of Chinese dried mushrooms
450 grams porkchop
2 tbsp vegetable oil
1 onion sliced
1 red bell pepper (deseeded and diced)
1 green bell pepper (deseeded and diced)
1 yellow bell pepper (deseeded and diced)
4 tbsp oyster sauce
- Place the mushrooms in a large bowl. Pour over enough boiling water to cover and leave to stand for 20 minutes.
- Using a sharp knife trim any excess fat from the Tenderloin. Cut the Tenderloin into thin strips.
- Bring a large saucepan of water to the boil. Add the pork to the boiling water and cook for 5 minutes.
- Remove the pork from the pan with a slotted spoon and leave to drain thoroughly.
- Heat the oil in a large preheated wok. Add the pork to the wok and stir-fry for about 5 minutes.
- Remove the mushrooms from the water and leave to drain thoroughly. Roughly chop the mushrooms.
- Add the mushrooms, onion and the bell peppers to the wok and stir-fry for 5 minutes.
- Stir in the oyster sauce and cook for 2-3 minutes. Transfer to serving bowls and serve immediately.
My siblings, Zia , Oz and Zoe were shy but did it anyway. I am glad that Hanah liked my dish. She said she will call if there are any updates.
The Junior Chef 