Timeless recipes and contemporary roof
THE kitchen is the heart of many homes as they say, and if people need clinical help on enhancing their features, so does a kitchen.
This is what San Miguel Pure Foods Culinary Center did to itself. Located at Legaspi corner Eagle st., in Barrio Ugong, Pasig City, the center held an "unveiling" providing bits and pieces of good food and exquisite interior design.
"Basically the set up is the same but we changed the total look", shares Alice Yazon, an interior designer of Yazon Associates. The place now pursues a modern ambiance which incorporates sleek designs, modern lines, organized, ergonomic and user friendliness.
Yazon shares that "the kitchen before is a cottage style, homey look, but now, it’s more on the Zen type, upgraded and modern, so we went along those times, they have their own procedures and we researched that. The set up is still the same but we changed the total look."
An important element to Yazon is "eco friendliness." Sustainable and reusable were considered as well. "The glass shelters on the multi purpose hall are actually recycled from the previous kitchen design". Now, the hall presents an organized, clear and elegant display of the variety of San Miguel Pure Foods products with the use of energy efficient systems as seen in the use of fluorescent lights (CFL) for general lighting and more up to date electrical appliances with power efficiency ratings.
Attractive as ever is the Demo Kitchen. It accentuates the use of neutral palette and deep colors, which features granites of black countertops, faces of wooden grain and modular storage element. "We also strengthened some area that needs attention, for example the base is neutral in color, so it would be easier to focus, and will not compete with the product," said Yazon.
The Bakeshop on the other hand, communicates and entices all sweet tooth enthusiasts. It now gives out a well lit effect of the storage areas so that desserts and pastries can be visibly enjoyed as well. The display is so inviting that even people of all ages would love to stay and dine.
The innovation of the Culinary Center does not need to say that cooking can now be ignored. Food preparation must of course be at the forefront of any kitchen design.
Renowned chefs and firm believers of San Miguel Pure Foods products, these professionals use the products in their daily operations. Chefs Heny Sison, Gene Gonzalez, Reggie Aspiras, Rob and Sunshine Pengson, Ed Quimson, Rosemarie Lim, Ariel Manuel, Emelita Galang, and chefs Sylvia, Morella and Ernest Gala are all part of the SMPF Culinary Professional Circle. They are now enjoying the best of the best, loving what they do most in a very convenient and modernized area.
Roast suckling pig (Cochinillo Asado)
Ingredients:
1-4 ½-kilo piece whole piglet
water (enough to cover piglet)
1 head garlic, crushed with skin on
¼ cup parsley, chopped
1 cup red onions, chopped
1 pc bay leaf
1 tbsp salt
1 tsp pepper
¼ cup rock salt
1 tbsp pepper
1 cup Magnolia Purefresh Natural Cow’s Milk
1 cup Magnolia Nutri-oil
Procedure:
1. Make a slit on the underside of the piglet, starting from the snout to the tail.
2. Press pig to flatten. Transfer in a pan enough to fit the piglet.
3. Add water, garlic, parsley, onions, bay leaf, salt and pepper. Boil for 30 minutes. Baste the pig every 10 minutes. Remove and set aside.
4. Lined a tray with Glad Aluminum Foil then fit with a roasting rack. Place pig on top of rack. Let cool.
5. Rub pig with rock salt and pepper.
6. Bake at 400F (200C) for 1 hour.
7. Brush pig with milk and oil.
8. Continue baking for 3 hours or until skin is golden and crispy.
Serve with store bought lechon sauce.