Now on its third run, the Pangkabuhayan Food Cart Workshop 2019 of Culinary Institute of Cagayan de Oro (CIC) is quickly making waves among culinary and food enthusiasts. Patrons should know that the institute targets to come up with a workshop at least every two months depending on the availability of its chefs with which mostly are Manila-based.
For this workshop, I get to try and experience Chef Troy’s rice toppings such as Indian Chicken Curry, Chinese Chili Garlic Ribs, Japanese Katsudon with Bulldog Sauce, and Beef Bulgogi Rice. A bonus recipe of Chicken Wings in Buffalo Sauce, Honey Barbecue and Korean Barbecue Sauce were thrown in the mix as well to ensure gastronomical high.
Troy Story
“You know the reason why this workshop came around? Because none of the food items I tried before (referring to street food and food cart franchise) taste like or measure up to what they are offering, it’s not even close to what they are claiming.” A clearly frustrated Chef Troy casually told me as I was paying my fee for the workshop at the cashier. I first met Chef Troy during CIC’s Eighth Edition Chef Wars last September at the Centrio Ayala Mall Activity Center. As a co-judge, I have no idea who he is that moment until I was in his class one fine Sunday morning.
Chef Anthony Troy M. Morales is a product of the prestigious Center for Culinary Arts (CCA) in Manila. His foray in the food business wasn’t a walk in the park since he started with zilch knowledge on the matter. Later, at the ripe age of 25, he capitalized on his need to put up a food business of his own in Quezon City which shows no sign of slowing down.
Between class discussion and cooking, Chef Troy liberally hurls culinary info, tips and trivia.
During his travel and work in Australia, he used to be a Sous Chef who was responsible for planning and directing food preparation in the kitchen. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise and seizing control of a situation at a moment’s notice. A day in the life there includes prepping up 27 dishes assigned to his station and servicing an average of 245 patrons which covers Saturday to Thursday and 500 patrons during Fridays, all done from 6PM to 9PM. How demanding is that!
It was in a chance meeting with a colleague (see Chef Rowena) at a café which led Chef Troy to discover his passion for teaching. A master of multitasking, Chef Troy has been teaching in CIC for nine years now at the same time managing a thriving food business while doing consultation services on the side.
As an intuitive cook, he approaches the dishes he whips up with heightened senses while still considering cooking as a science. There’s a lot of art in his good cooking since he has an understanding of processes, food combinations, and flavor profiles as he puts his own spin on the different food he prepares.
For Chef Troy, cooking in general involves a lot of applied science, especially chemistry and the physics of heat transfer, and to some extent biology in the availability of raw materials. Cooking is actually a melting pot between art and science.
Beyond face value, Chef Troy’s strict demeanor is his way of preparing his students in the real life demands of a professional kitchen setting as well as to prepare them run a food business. His students from day 1 up to the present batch can thank him later.
The Rise of Rice Toppings
While most people in the metro are on the go, a food cart business on rice toppings seems to be a logical move since rice toppings are convenient and are easy to prepare. CIC’s intent in mounting the Pangkabuhayan Food Cart Workshop 2019 is to help retiring employees, university graduates, returning OFWs, and would be entrepreneurs in providing support and know-how in the areas of owning and operating a foodcart business. However, just because it’s quick and easy doesn’t have to be devoid of taste and flavor, Chef Troy’s personal recipes below are quite the opposite!
Indian Chicken Curry
Forget about taking a trip to the Land of Kama Sutra, this chicken curry is hot hot hot! Chef Troy amped the heat factor of this dish through a generous helping of minced red chillies. A few pieces of green cardamom were also thrown in along with a teaspoon of turmeric plus coconut cream for that edible yellow and unmistakably creamy curry goodness. The Garam Masala contributed to the richness of the flavor thanks to star anise, a hint of cumin, and the come-hither cinnamon!
Chinese Chili Garlic Ribs
The rib part is a coveted spot among foodies like me because the meat around it is lean and very lami especially when it has already soaked up stuffing of spices and aromatic herbs. The ribs here are meaty and juicy thanks to the power of a seasoned cornstarch (replete with Ngohiong powder) which were later carefully dredged then deep fried. This is the kind of golden brown I would like to dig in again and again and again. The ribs really goes well with the not so runny and oh so yummy savory sauce!
Japanese Katsudon with Bulldog Sauce
Katsudon is one of the most familiar Japanese foods along with katsu, sushi rolls, tempura and of course teriyaki. There is much to consider when frying the thin pork cutlets that it should come out from the pan moist and tender. The batter shouldn’t be so dense to soak up grease. I like how the drizzled sweet and savory sauce is thick but not too heavy on this one. Another delish and winning recipe here from the personal collection of Chef Troy!
Beef Bulgogi Rice
When it was my time to do my dish after Chef Troy’s demo, I particularly picked this rice topping to cook because I like how amazingly flavorful the beef was after being marinated with Kikkoman soy sauce, fruit puree, sugar, salt and pepper. I wanted to capture the delight of nibbling a thinly-sliced beef which is lightly charred on the sides with a smokey flavor to boot! The bean sprouts (tawge), spring onions, julienne carrots with kimchi on the side added a fresh and welcome contrast to the richness and inviting appeal of the beef.
Flaunting our finished toppings with Chef Troy M. Morales.
Surprised and glad to see you Chef Jeff Ayento! Chef Jeff arrived fresh from his culinary stint in the kitchen of Erwan Heussaff in Makati City. Thank you Chef Christian Jko Pupos (middle) for your helping hand.
Special thanks goes out to Chefs Vic Fulache and Tatskie Gopez Daclag for assisting Chef Troy.
Chicken Wings in Buffalo Sauce, Honey Barbecue and Korean Barbecue Sauce (bonus recipe)
Chicken wings can be spicy or smokey, with chips or with a side salad, by the plate or by the bucket, to share or all to yourself. Wings are the diverse dinner food we all need and these bonus treat is yum in all caps. As in YUM!!!
Takeaway Tips:
- Carry over cooking happens when food retains heat and continues to cook even after being removed from the source of heat.
- Understanding how to combine and balance flavors is an important cooking concept. The approach how to balance and enhance flavors, as well as develop new ideas on how to add flavor to everyday meals is the key in understanding different flavor profiles.
- When frying, less and smaller bubbles are one of several signs that the food is already cooked.
- When grilling, the appearance of moisture appearing on the surface of the meat signals that the meat being grilled is ready to be flipped on its other side.
- Flavor wise, older meats offer more flavor and tough parts belonging to muscles that are often used is ideal for cooking by moist heat methods and more tender parts are ideally cooked by dry heat cooking methods.
- Always lightly grease the grilling pan/stove to avoid meats from sticking.
- For practical reasons, come up with a set of menus first before buying the equipment when putting up a food business.
- Always buy fresh ingredients over frozen ones.
- Buy in minimal amount ingredients which are perishable or has short shelf life.
- By avoiding wastage, we contribute to our food sustainability.
- Canned coconut milk is as effective as freshly-squeezed coconut, it is also less hassle and fuss-free.
- A standardized recipe is integral to come up with a consistent and quality product as well as cost and portion size.
- Factor in wastage when coming up with a standardized recipe.
Happy to receive my certificate as presented by the ever supportive School Administrator Restie J. Garcia and Chef Troy M. Morales.
Feel free to reach CIC at these particulars:
Culinary Institute of Cagayan de Oro (CIC)
3rd Floor, Legacy Building, Antonio Luna Street, Cagayan de Oro City
(088) 852-1808, 0917-5039-786
facebook: Culinary Inst CDO CIC
#CIC
#pangkabuhayanworkshop2019
#round3
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