Our Saladmaster consultants, Rene and Jane, invited us to a cooking demo last Saturday. AJ and I almost didn’t make it because I suddenly have to rush something for work. We got there halfway through the session, but managed to see some more dishes at work.
I saw the versatility of Saladmaster cookware when they cooked 3 dishes simultaneously by stacking the cookware on top of each other. Stacking is one of the most efficient cooking methods ever – it allows you to prepare multiple meals on a single burner and save on your electricity bill.
The stacking method:
At the bottom saucepan was the Roast Chicken with Lemon Grass, the middle saucepan holds the Steamed Shrimps and at the topmost saucepan is where they cooked steamed sweet corn.
This was how the dishes looked like when they were cooked:
The Roasted Chicken with Lemon Grass was my favorite. The chicken meat was very tender and the combined flavors of oyster and lemongrass brought out a very oriental taste to this simple chicken dish.
The Steamed Shrimps were perfectly cooked – without water.
Same with the sweet corn.
Next was the Shabu Shabu which was cooked in a 10-quart roaster pan:
Here’s Shoti (Rene and Jane’s youngest son) helping on the distribution of Shabu Shabu to the participants and guest of the cooking demo:
The Shabu Shabu was AJ’s favorite. It has a mix of squid ball, fish ball, lobster ball, sliced taro and veggies cooked in soup stock and then mixed with glass noodles. A perfect soup!
They also made Bacon and Hungarian Sausage Kebabs using Saladmaster’s Smokeless Griller.
Meet Mahlah Misa – my new friend at Saladmaster. She’s a very hardworking lady who has introduced a lot of people to healthy eating with Saladmaster. She taught us how to make this easy-to-make dish that’s perfect for parties and other gatherings.
The kebabs as they’re being grilled to perfection – without the smoke.
She also made this Chicken and Dill Pasta Salad that I would love to try out too some day.
Last, they made this Bibingkang Cassava (sticky cassava cake) using the electric skillet. This was very, very good! Too made we weren’t able to see the actual steps in making this native Filipino dessert.
We really enjoyed our time there and we’re glad to have come. The trip from Makati to Quezon City was all worth it!