Sat, Nov 5, 2011
The child cooks are grouped into teams of 3 members. Being the winner of the recent mystery box challenge, Philip Amarillo chooses baby back ribs as the main ingredient among lamb rack, baby back ribs and spare ribs.
Sat, Nov 12, 2011
Catch-up challenge is called watch, cook and learn. First 7 kiddie cooks will qualify if they are able to create 3 50g Moroccan meatballs as their skill test. The 7 qualifying kids will cook the Moroccan meatballs with tomato sauce and couscous as demonstrated by Chef Ferns. Third, second and first place will get 2, 4 and 6 points respectively. The bottom 6 will undergo to the pressure test to cook the herb and nut buttered crusted chicken with mushroom risotto, sautéed spinach, roast garlic and basil oil. The 4 pressure points are: the crust must be crunchy and flavorful; chicken breast should be exactly cooked; risotto's consistency must be correct and the plating. Three kiddie cooks are about to be eliminated.
Sun, Nov 13, 2011
The super 12, starting with a clean slate, uncovers the mystery box with keso de bola, hamon, pineapple, lapu-lapu, elbow macaroni, marble potatoes, egg, orange juice, pili nuts, star anis, pandan, and tablea (chocolate) and will make use of at least 4 of these ingredients to cook for their "super merry dish."
Sat, Nov 19, 2011
For the invention test, the main ingredients are halaan, alupihang dagat and squid. Miko Manzano chooses halaan (clams). The team challenge has a theme of local gone global wherein local dishes are prepared with foreign techniques. Bianca De Vera, being the winner of the invention test, will have to choose between two set menus - green and yellow set menu. Green menu includes bulalo cabbage wrap, pinoy burrito, and banana chocnut brownies whereas the yellow menu includes bagoong sushi, adobong pusit pasta, and buko pandan shots. Bianca chooses the green menu and the kiddie cooks are divided into two groups.
Sat, Nov 26, 2011
The bottom 8 kiddie cooks are up for elimination. They will make a variant of sans rival called Princess Carmen, a recipe by Chef Jessie Sincioco. The pressure points that must be noted are: meringue must be crunchy; the filling must be light and fluffy; assembly; presentation and plating; and the coulis. For the team challenge, green and yellow teams are led by Chefs Carlo Miguel and Hasset Go, respectively. The kiddie cooks will create the recipe called Asian Surf and Turf which consists of dumplings, beef tenderloin, potatoes, grilled asparagus, and miso soup.
Sat, Dec 3, 2011
The kiddie cooks venture into a farm and are divided into yellow and green teams. Since Kyle Imao is the recent challenge winner, he gets to pick the team he wants. The teams will cook a dish with ingredients available in the farm and cream dory as the main ingredient. Also, the teams should make pies as dessert.
Sat, Dec 10, 2011
Chef Jackie Laudico presents suman-panacotta cake as the dish the bottom kiddie cooks will make. The pressure points are: the rice cake should be cooked right; the coconut cream must be mixed correctly and its gelatin must be set; mango sauce, latik glaze, and chocolate sauce must be smooth, colorful, and not crystallized; and lastly, the coconut tuile must be thin and golden brown. One kiddie cook will be eliminated. The top 10 now proceeds to mystery box challenge. The kiddie cooks will make a Korean dish made out of at least 4 non-traditional Korean ingredients from beef tenderloin, maya-maya, pechay baguio, cucumber, carrot, spring onions, azuki bean, chili flakes, sesame seeds, and nata de coco.
Sat, Dec 17, 2011
The theme of the invention test is roots to riches. The cooks will create a dish made of root crops. The winner of the team challenge has chosen ube among gabi and kamote as the main ingredient. In addition, cooks will make another dish that will complement their main dish. For the pressure test, the cooks will imitate the orange balsamic adobo of Steph Zubiri.
Sat, Dec 31, 2011
The egg relay mini-challenge team winner is the first to pick the main ingredient among ground chicken, ground pork, or ground beef. In the main competition, the three teams will undergo into a food relay challenge wherein each team member will stop in a cooking station to prepare a dish with their chosen main ingredient.
Sun, Jan 1, 2012
Each teams will create two dishes based on the specialty dish of Gladys Reyes called Chicken Malunggay Pesto Pasta. The first dish will make use of all ingredients (basil, malunggay, cheese, pine nuts, garlic, olive oil, salt, ground chicken and pasta). The second dish is a deconstruction of the specialty dish.
Sat, Jan 7, 2012
For the elimination test, the bottom cooks will peel and devein shrimps. The cooks with least number of deveined shrimps will go to the next round. The second round will have the cooks create a shrimp dish with watermelon as one of the main ingredient. One cook will be eliminated. The top 8 mystery box challenge will have a theme of Global Pinoy. The cooks will create a dish with local and international ingredients which are bagoong, calamansi, papaya, toge, isdang dorado, cashew, and quail eggs (local) plus red sugar beets, green apple, and pancetta (international).
Sat, Jan 14, 2012
Kiddie cooks will create a Filipino dish called sinigang and will be divided into four teams. They will be tagged by four special guests. These special guests have with them the 4 main ingredients: mango (Kakai Bautista), guava (Tado), kamias (Rubi Rubi), and sampalok (Jayson Gainza). For the pressure test, kiddie cooks will recreate Chef Buddy Trinidad's Heavenly Chocolate. The four pressure points to be followed are brownie must be moist and chewy; there must be more chocolate mousse than the peanut butter in the layering; its plating; and chocolate mousse must be smooth.
Sat, Jan 21, 2012
10 eliminated kiddie cooks are given the chance to clinch a spot to get in. In this wildcard mystery box challenge, the box consists of seven ingredients that represents seven colors of the rainbow: red dalagang bukid, orange kiat-kiat, yellow lomi noodles, green sili leaf, blue chocolate candies, purple kamote, and violet talong. The wildcard kiddie cooks should create a 'rainbow dish' out of these ingredients.
Sun, Jan 22, 2012
The theme of the wildcard invention test is wet and wild. The top 8 kiddie cooks have the privilege to choose which among the three main ingredients (kuhol, talangka (crablets), catfish) is going to be used by the wildcard kids. The top 8 kiddie cooks will choose the best three dishes and will continue on to the next wildcard challenges and the rest of the dishes will be judged by the regular judges. Two wildcard kids will be eliminated.
Sat, Jan 28, 2012
Skills test has two rounds. The first round will have the wildcard kids identify the 23 ingredients of the hototay soup. The bottom pointers of that round will go to the next and will cook a soup dish. Two wildcard kids will be eliminated. In the off-site team challenge, the wildcard will cook carinderia foods: soup, ulam, desert and rice and the winner will be voted upon by carinderia patrons.
Sun, Jan 29, 2012
In this pressure test, the wildcard kids must create the chocolate cake with strawberries and mango sauce of China Cojuangco. The pressure points are: the cake must be moist, glossy mango and chocolate gannache sauce, garnish, crunchy brandy snaps. In the special test, wildcard kids should create their own special dish.
Sat, Feb 4, 2012
This time the judges will coach the young chefs then they will participate in a cook-off challenge. In the special test, young chefs should create a special sauce for a particular dish to be determined by popping a balloon. The bottom half pointers in that round will go through a pressure test. In the pressure test, they will re-create apahap with kasubha sauce on a bed of pasta. The pressure points to be considered are: apahap should be crispy on the outside and juicy in the inside, crunchy breadsticks, plating, al dente or firm pasta, and butter sauce. Af this test, two young chefs will be eliminated.