Chef and inventor Machiko Chiba combines international flavors to spin classic dishes
Award winning chef, author and inventor Machiko Chiba is using her expertise of various international cuisine to good use by combining flavors from different countries in reinvented dishes.
In a post by Food Magazine, Chef Machiko demonstrated several items from her latest offering, the Cook Zen Cookbook — the Special Spicy Pork Adobo and Japanese Clams Steamed with Sake and Garlic, all cooked in her invention, the Cook-Zen pot.
For her adobo, she incorporated the spiciness of Korean spicy paste (yanninjyan) and Japanese rice vinegar that levels up the zing of the classic Pinoy favorite.
For the Japanese Clams Steamed with Sake and Garlic, she used Japanese clams, olive oil, minced garlic, the Japanese wine Sake, soy sauce and Italian parsley in the dish cooked in a microwave.
The renowned chef has received various awards throughout her career including the National Economic and Industrial Director’s Award for her Cook-Zen product, the grand prize at the National Nori-Seaweed Cooking Competition, National Tofu Cooking Competition, and National Meat Society Cooking Competition. (By Angel Ong)
A photo posted by FOOD Magazine Philippines (@foodmagazine) on