WOFEX DAY 2: CHEF WADO SIMAN PREPARES PORK TENDERLOIN, SMOKED SALMON, CUPCAKES, AND CREAM PUFFS USING TASTESETTERSⓇ BRAND SAUCES AND PASTES



Another day at the 2024 World Food Expo has wrapped up, and so many exciting conversations, consultations, and demonstrations happened around the food and beverage industry.

Over at the TastesettersⓇ booth, chef and entrepreneur Wado Siman conducted a cooking demo using the brand new line of TastesettersⓇ Brand concentrated sauces and dessert pastes. Developed for restaurants and food service businesses, these blends and creams make it easier for any chef to elevate the flavor of any dish. Shelf-stable and ready-to-use, the packs enable chefs to easily and conveniently experiment and explore new flavors and dishes for their businesses.

ROAST PORK TENDERLOIN

First up was a delicious Roast Pork Tenderloin. For this, he whipped up a special Pineapple Glaze using TastesettersⓇ Brand Aloha Blend Concentrated Sauce. Made with real pineapples, which naturally tenderize meats, this dish is the kind of showpiece entrée that will surely impress. For an added culinary flair, Chef Wado also suggests preparing a side of Cranberry Pickled Vegetables using Tree Top Cranberry Juice.

        INGREDIENTS

        – TastesettersⓇ Brand Aloha Blend Concentrated Sauce

        12g prepared mustard

        1 cup Tree Top Cranberry Juice

        1kg pork tenderloin

        ¼ cup rock salt

        20g brown sugar

        2 tsp cajun seasoning

        3 cups water

        1 tbsp white sugar

        50g cucumber

        50g carrots

        STEPS

1. 1. Brine pork tenderloin in water, brown sugar, and rock salt overnight.
   2. Prepare the pickled vegetables: pickle the cucumber and carrots in Tree Top Cranberry Juice and white sugar overnight.
   3. Remove pork tenderloin in brining liquid, and cut it in half. Rub the tenderloin with cajun seasoning, and marinate for 30 minutes.
   4. Transfer onto a baking pan with foil, and bake in the oven for 40-45 minutes.
   5. In a separate pan, dilute TastesettersⓇ Brand Aloha Blend Concentrated Sauce in water. Add in prepared mustard, and simmer until sauce starts to thicken. Add in the cooked tenderloin, and coat with the glaze.
   6. Remove tenderloin from the pan, and cool down before slicing.
   7. Transfer onto a plate, and pour a few spoons of the remaining glaze. Serve with the Cranberry Pickled Vegetables.

SMOKED SALMON WITH DILL CREAM CHEESE

Next up was a simple but delicious seafood appetizer using TastesettersⓇ Brand Cream Cheese Dessert Paste and a drizzle of La Española Extra Virgin Olive Oil with Lemon. The beauty of this dish is in the complexity of the flavors and in the simplicity of its preparation, thanks to TastesettersⓇ Brand Cream Cheese. 

        INGREDIENTS

        – TastesettersⓇ Brand Cream Cheese Dessert Paste

        – La Española Extra Virgin Olive Oil with Lemon

        3 slices sourdough bread 

        60g smoked salmon slices

        15g cherry tomatoes

        6g olives

        6g capers

        5g dill, chopped

        10g black caviar

        STEPS

1. 1. Combine TastesettersⓇ Brand Cream Cheese Dessert Paste, smoked salmon, cherry tomatoes, olives, capers, black caviar, and dill. Pipe the mixture on top of sourdough bread slices.
   2. Drizzle with La Española Extra Virgin Olive Oil with Lemon.

CUPCAKES WITH VANILLA FROSTING

For his first dessert, Chef Wado prepared some classic cupcakes flavored with Smucker’s Preserves. For the frosting, he used TastesettersⓇ Brand Vanilla Cream Dessert Paste and Tulip White Chocolate Compound. These delicious little cakes are a perfect addition to the offerings of any bakery and pastry shops.

        INGREDIENTS FOR THE CUPCAKES

        150g all-purpose flour

        5g baking soda

        150g white sugar

        7g salt

        10g vanilla extract

        115g unsalted butter

        2pcs eggs

        150g fresh milk

        10g vinegar

        INGREDIENTS FOR THE FROSTING

        250g TastesettersⓇ Brand Vanilla Cream Dessert Paste

        200g whipping cream

        100g Tulip White Chocolate Compound

        – Smucker’s Preserves (Strawberry, Blueberry, Raspberry)

        STEPS

1. 1. In a mixer, whip unsalted butter and sugar together. Slowly add in eggs, flour, and baking soda, and mix until well incorporated. Pour the mixture into muffin pans, and bake in the oven for 12-15 minutes.
   2. For the frosting, whip Tulip White Chocolate Compound and TastesettersⓇ Brand Vanilla Cream Dessert Paste together. Slowly add in cream, and continue to whip until fluffy and stiff.
   3. Core the vanilla cupcakes in the middle, and pipe in Smucker’s Preserves. Then pipe the vanilla frosting on top of the cupcakes.

CREAM PUFFS WITH SALTED CARAMEL PASTRY CREAM 

For his final recipe, Chef Wado prepared another dessert: Cream Puffs with a Salted Caramel Pastry Cream. This pastry usually requires multiple steps and a lot of precision, but thanks to TastesettersⓇ Brand Caramel Cream Dessert Paste, the decadent stuffing becomes easier to prepare.

        INGREDIENTS FOR THE PÂTE À CHOUX

        1 cup all-purpose flour

        4 eggs

        1 cup water

        100g unsalted butter

        INGREDIENTS FOR THE PASTRY CREAM

        3 egg yolks

        70g white sugar

        250g fresh milk

        35g cornstarch

        70g unsalted butter

        300g TastesettersⓇ Brand Caramel Cream Dessert Paste

        – Tulip Milk Chocolate Compound, melted

        – sea salt

        STEPS

1. 1. For the pâte à choux, combine all wet ingredients except egg in a pot, and bring it to simmer. Slowly pour in and mix the dry ingredients using a wooden spatula until a dough is formed. You can also use a stand mixer.
   2. Slowly add in the eggs, and mix until dough becomes slightly flowy. Transfer into a piping bag, and pipe on a lined baking tray.
   3. Bake at 200°C for 8 minutes, then lower the temperature to 180℃. Continue baking for 12-15 mins before cooling them down.
   4. For the pastry cream, combine egg yolks and white sugar. Mix using a wire whisk over medium heat. Add in ¼ of the fresh milk, and mix until pastry cream starts to thicken. Add in unsalted butter.
   5. Dissolve cornstarch in milk, then pour it into the pot. Whisk until well incorporated and the pastry cream thickens.
   6. Slice puff pastry in half, and dip the top part into melted Tulip Milk Chocolate Compound. Sprinkle sea salt on top.
   7. Pipe the pastry cream onto the bottom half of the puff pastry, and cover the cream with the top part of the puff.

You can watch Chef Wado prepare these dishes himself, for a more detailed, step-by-step instruction, by watching the entire video above. And don’t forget to grab some packs of TastesettersⓇ Brand concentrated sauces and dessert pastes to experiment on your own exciting dishes! Ready-to-eat and shelf-stable, these blends and creams are an easy and convenient way of expanding the flavors of any menu.

TasteSetters