PACE News

PACE at Manila Boystown

In partnership with the Rotary Club of Pasay Southeast, we would like to give our appreciation in this opportunity for including the PACE Students and Alumni to be part of this outreach. Helping this young boys and sharing simple moments with them has brought joy in our hearts!

We would also like to thank our sponsor CDO Foodsphere for sending tons of Bibo hotdogs, PACE was able to incorporate the hotdogs into a delish menudo rice bowl perfect for the young boys of Manila Boystown.

Once again, thank you for having #TeamPACE!

Student Assistants:
Uriel Chua, Batch 28
Paul Mangubat, Batch 28
James Marlon Enriquez, Batch 28

Janus John Carino, Batch 40
John Paul Diroy, Batch 40
Arturo Rivera Jr., Batch 40
Aljon Yambao, Batch 40

Sponsor:
CDO Foodpshere Inc.

My Recipe My Story

Episode 2: Adobo sa Sampaloc on Sweet Potato

JC

PACE alumni, JC Mendoza is ​from Batch 5 class of 2013. He ​is one of the best and passionate in their class. JC encountered multiple challenges before he finally settled for the one. He found his calling the moment he entered PACE and focus in culinary. He knew that cooking makes him proud and contented. With the training and experiences PACE has offered JC, he build up and enhanced his talents and strengths which he was able to show ​not just in the competitions he has joined in but in his actual career as well.

After graduation, JC was hired in Avi ​, a restaurant in ​Kapitolyo as his stepping stone to furnish his talents and skills. Right after Avi, he was offered a job in the City of Dreams Manila, where he is now one of ​the Line Cooks​of Nobu Restaurant. It’s a big blessing for our alumni! We are proud of you JC!​

See recipe below


Adobo sa Sampaloc on Sweet Potato

Ingredients

Adobo

  • 1/2 kilo Pork Belly
  • 1/4 kilo Pork Liver
  • 1 head Garlic
  • 3 tablespoon Soy Sauce
  • 5 tablespoon Vinegar
  • 2 tablespoon Sinigang Mix
  • 5 grams Dark Chocolate
  • 1 Egg (hard boiled, optional)

Sweet Potato

  • 1 large size Sweet Potato
  • 1 tablespoon Cream
  • 2 tablespoon Milk
  • 2 tablespoon Butter
  • Pinch of Nutmeg

Procedure

  1. Sear pork and liver. Set aside.
  2. In the same pan, sauté garlic ‘til golden brown.
  3. Deglaze with 1 tbs. of vinegar, 2 tbs. of soy sauce
  4. Add 2 tbs. sampaloc mix
  5. Bayleaf and pepper corn. Simmer for 15 – 20 mins.
  6. Set aside meat and strain the sauce
  7. Add 5g dark chocolate and then mix.

Sweet Potato:

  1. Peel and chop 1 large sized sweet potato.
  2. Boil ‘til fork tender.
  3. Mash the sweet potato on a strainer
  4. Put 2 tbs. of butter in the pan, add the mashed sweet potato and 1 tbs. cream
  5. Swirling gently add 2 tbs. milk and a pinch of nutmeg

Egg:

  1. Boil egg for 5 minutes

Interested Alumni to be Featured? Email us your Recipe and Story at marketing.pace2012@gmail.com

Want to Learn more from our Alumni? Comment your suggestions below!