Case Analysis

This document contains recipes for two Filipino dishes that incorporate Jolly products: 1. Grilled Ginataang Bistek is a Filipino pork steak dish simmered in a sauce of coconut milk, Jolly Mushroom Pieces and Stems. 2. Pael-Yaki (Chicken Paella Teriyaki) is a fusion of Japanese and Spanish cuisines combining chicken marinated in teriyaki with paella rice stirred with Jolly Whole Kernel Corn and Jolly Mushroom Pieces and Stems.

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Case Analysis

Uploaded by

Gene Roy P. Hernandez

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Download as DOCX, PDF, TXT or read online on Scribd

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La Consolacion College Tanauan

CATEGORY 1: Recreated Filipino Dish using Jolly Mushroom

Grilled Ginataang Bistek

By Calvin Glenn L. Tolentino

A Filipino dish transformed into gourmet one. It is a kind of pork steak grilled then simmered in steak sauce combined with
coconut milk and Jolly Mushroom Pieces and Stems.

Ingredients: (4 Servings)

 1kilo pork butt, sliced thinly or cut into 1½-inch cubes

 ½ cup calamansi/ lemon juice
 ¼ cup soy sauce
 ½ cup pure coconut milk
 1 cup Jolly Mushroom Pieces and Stems
 ½ cup Jolly Mushroom Shitake Mushroom (for garnishing)
 1 large onion, peeled and sliced into half (reserve half rings for sautéing)
 1 head garlic, peeled and minced
 ¼ teaspoon pepper
 3 tablespoons oil
 Salt to taste

Instructions:

1. In a bowl, combine pork, lemon juice, soy sauce, onions, garlic and pepper. Massage marinade into meat
and marinate for about 30 minutes. Remove meat, onions and garlic from marinade, squeezing and
reserving excess liquid.
2. In a pan over high heat, heat 2 tablespoons of the oil. Add pork and cook for about 3 minutes per side or
until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat. Grill the
Jolly Shitake Mushroom, half of onion and meat at least 3 minutes per side
3. In the pan, add the remaining 1 tablespoon oil. Add onions and garlic, Jolly Mushroom Pieces and Stems,
and cook, stirring regularly, until limp and aromatic. Return meat to pan.
4. Add reserved marinade and meat juices. Add coconut milk and bring to a boil. Cover, lower heat and
simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to
taste. Turn off heat and add the remaining onion rings. Cover and allow onion slices to cook slightly in the
steam.
La Consolacion College Tanauan

5. Garnish with onion and shitake mushrooms. Serve hot.

CATEGORY 2: Fusion of Two Cuisines using 2 of any products of Jolly

Pael-Yaki (Chicken Paella Teriyaki)

By Calvin Glenn L. Tolentino

Fusion of two cuisines. A combination of Japanese and Spanish dishes with strong flavors and aroma. The chicken
marinated in traditional mixture of teriyaki gets along well with Paella stirred with different herbs, Jolly Whole
Kernel Corn, and Jolly Mushroom Pieces and Stems cooked in chicken and shrimp broth.

Ingredients: (4 Servings)  1 cup Jolly Mushroom Pieces and Stems

 ¾ cup Jolly Whole Kernel Corn
 1 tablespoon olive oil
 2 cups uncooked short-grain white rice
 ½ cup soy sauce
 1 tbsp atsuete oil
 2 tablespoons rice wine
 2 basil leaves (chiffonade)
 Sesame seeds
 1/2 bunch leaf parsley, chopped
 ¼ cup honey
 ½ quart chicken stock
 1 tbsp corn starch
 1 tablespoon olive oil
 Salt and black pepper to taste
 1 small red onion, chopped
 ½ kl boneless chicken breasts
 1 red bell pepper, coarsely chopped
 1 tablespoon olive oil, divided
 1 chorizo sausage, sliced
 2 cloves garlic, crushed
 ¼ kl shrimp, peeled and deveined
 ½ teaspoon crushed red pepper flakes

Instructions:

1. In a medium bowl, mix together 2 tablespoons olive oil, soy sauce, rice wine, honey, corn starch, and
sesame seeds. Cover and marinate for 30 minutes.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper
flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in atsuete oil, parsley, chicken
stock, Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, olive oil in a separate skillet over medium heat. Stir in the marinated chicken and onion; cook
5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until
both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.