travel & lifestyle blog by ruth dela cruz

TasteSetters Workshop | 3 New Asian Recipes You Should Try at Home

April 25, 2017
TasteSetters Workshop Chef Peter Ayson

Learning doesn’t end in school, or even in the kitchen. Even if I did not pursue cooking after I got my diploma, I still want to keep abreast with food trends. Food is a beautiful topic (although a little challenging to write about ;)).

Sysu International, the name behind country’s well loved food brands like Clara Ole, San Remo Pasta, Lee Kum Kee, McCormick, among others launches Taste Setters workshop. 

Taste Setters aims to bring together country’s biggest names in the food and beverage industry – from home cooks, business owners, entreprenuers to professionals working in the industry.  The Taste Setters attendees are given the opportunity to learn about emerging food trends and positively impacts the food industry. 
It was my second time to attend a Taste Setters workshop and I really love how F&B professionals work together to come up with innovative food using ingredients that we mostly use by pinch and teaspoon in our kitchen.

Some of the food trends that were discussed during the talk are salted eggs, matcha green tea and food parks. In the previous years, we hailed and consumed some of the food trends like croughnuts, frozen yogurt and cleanse juices.

TasteSetters Workshop Chef Peter Ayson
For the second Taste Setters workshop I attended in Treston International College, we learned new recipes from Chef Peter Ayson. He has 18 years of experience in the restaurant industry. He has been a corporate chef for Red Crab Group of Companies and a managing partner for Mothership Company which includes restaurants such as Hatch 22, Pink Panda, Crisp on the 28th He is currently the Executive Chef of Sugar Factory Manila. 
He sure has an impressive resume, but what’s more impressive were the dishes he prepared using ingredients from Clara Ole, Lee Kum Kee and Smuckers. 

New Asian Recipes to Try

Charsiu Bacon Bun 

TasteSetters Workshop Chef Peter Ayson


2 pcs. Toasted Bao
200g Smoked Bacon
1 Tbsp Lee kum Kee Char Siu Sauce
1 Tsp Smuckers Orange Marmalade
Dash of Tabasco Chipotle
1 Tbsp Cracked Black Pepper

50g Crispy Onions
30g Pickled Mustasa
3g red radish
15g Chopped Peanuts

Chopped Chilis for Garnish

Orange Ginger Dressing

1 Tbsp Orange Maralade
10g Ginger grated
Salt and Pepper to taste
2g. Red Chillis
1/2 cup Olive Oil
1 tbsp Sesame Oil

30g Miniture Salad Greens


1. Marinate the smoked bacon with charsiu, chipotle and marmalade for about 3-4 hours. 
2.  Sear the bacon in a pan and place in oven for 10 min. Set aside
3. Steam Cuapao buns and Sear in hot pan. Set Aside
4. In a bowl, place all orange ginger dressing ingredients until mixed thoroughly. Place in chiller to cool down

To Assemble: Slice the cuapao buns in half. Insert sliced charsiu bacon inside
Toss miniature salad greens in a bowl and add dressing Place on top of pork slices 
Garnish with crisp onions, pickled mustasa, radish slices and toasted peanuts.

Golden XO Pancit

TasteSetters Workshop Chef Peter Ayson


300g Miki Lucban Noodles
150g g Pork Belly
3 cups Beef Stock
10 pcs White Shrimp
150g scallops
100g Pigs Liver
1 whole Chayote
4 pcs Bokchoy
50g Snow Peas
80g Shredded Carrots
50g Onions
15g Garlic
Cooking Oil; as needed
½ cup LK Premium Soy sauce
Ground Black Pepper, to taste
Banana Leaf, as needed
8pcs large Lucban Longaniza; Crispy Deep Fried
Pork Bagnet, (Optional)
1 tbsp X.O. Sauce

Pinakurat Vinegar, as needed


1. In a wok, Heat up oil. Saute Pork Belly, and Liver. Set Aside
2. Saute Shrimp and scallops. Season set aside
3. Saute Vegetables, Add Stock, and Soysauce and Simmer
4. Add Dried Noodles. And put back cooked pork and seafood
Fried Egg Optional

5. Add X.O. Sauce and Stir

To Plate

Place banana leaves on a plate
Place cooked noodles. Top with vegetables and shrimps
Add Fried Pork Belly, and Crispy Longaniza Lucban.

Garnish with Fried Garlic.

Kung Pao Shrimp with Garlic Egg Noodle

TasteSetters Workshop Chef Peter Ayson


6pcs white shrimp
Salt and Pepper. To taste
1 tsp Custard Powder
¾ cup Showa Flour
¼ tsp Baking Powder
1 cup cold Water
20ml Cooking Oil
¼ cup of diced Onions
1 tbsp chopped garlic
3pcs Dried Chili
1 cup of Clara Ole Kung Pao Sauce
1 tbsp brown sugar
1 Tbsp Sesame Oil

1 Tbsp Black Bean Sauce
300g Egg Noodles; Blanched
100g Garlic Fried
Garnish: Peanuts, Fried Cumin Eggplant, Red Chillis, Cilantro


1. Season the shrimp.  Combine Flours, Baking Powder and water. Make into thin batter. Chill
2. Coat Shrimp in batter. Deep Fry till golden brown. Set Aside
3. Heat up oil in pan. Saute garlic, onions and chili. Add kung pao sauce. Add sugar. Simmer and set aside
4. In a wok. Heat up sesame oil. Add black bean sauce. 
5. Saute Egg Noodles. And toss in fried Garlic.

6. Place Garlic noodles in a bowl. Toss Shrimp in kung pao sauce. Place on top of noodles. Garnish with roasted peanuts, Fried Cumin Eggplant, Red Chilis and cilantro.

After the demonstration, the guests were given a chance to come up with their own recipes. If you think of it, they are working in different competiting restaurants; but they work like they were speaking the same language during the Taste Setters workshop – sharing best practices and cooking techniques.

TasteSetters Workshop Chef Peter Ayson

The Taste Setters workshop is a good venue for chefs and people working in the industry to enhance their skills and broaden their knowledge about the industry.

Tag me @ruthilicious when you get to try these new recipes! 

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