MAKING QUICK AND EASY RECIPES

I was doing the kitchen clean up, usually during Sundays. I usually start around 5 am, before I start the early cooking. I want to start the day right and cleaning up is the first start of the day. After the cleaning, I prepare for the early breakfast meals. I make sure that the ingredients are all in before I start cooking.

The cooking usually take around 20 to 30 minutes before the dishes are all prepared. After that, I prepare my notes and make some trial and testing for the dishes that I am going to cook in the restaurant. What I learned in the culinary school is that you must learn how to make your own dishes and write your own recipes. Trying to cook other recipes is fine. But creating your own recipe is better.

For me, I like to create recipes that are easy and fast to do. That is what I am known for in the city. A chef that prepares quick and easy to prepare dishes. Most of the recipes that I made are mostly easy to cook. I learned that most people love to cook and they want to learn recipes that easy to cook dishes. I just want to share the thinks I love to other and the first step is the creation of easy and simple recipes for all.

PAELLA RECIPE

Paella is one of the dishes that has been around for quite sometime now. it has been handed from one generation to another and I want to share the paella recipe that our family proudly created. This dish is the most imporatnt dish in our family. So, let's start cooking. Here are the ingredients:

• 2 tablespoons vegetable oil
•1 onion, finely chopped
•4 or 5 large cloves garlic, minced
•1 tablespoon finely minced gingerroot
•1 teaspoon ground annatto (achiote)
•1 cup long-grain rice
•3 ounces cured chorizo, diced
•2 medium tomatoes, coarsely chopped
•2 cups chicken or fish stock
•1 tablespoon fish sauce
•Several good grinds of black pepper
•1/2 to 3/4 pound fresh shrimp, peeled and deveined
•1/2 cup fresh or frozen peas
•Pimiento-stuffed olives
•sliced hard-boiled egg, for garnish (optional)

THE COOKING PROCEDURE:

•Heat the oil in a medium, heavy saucepan and sauté the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic.•Stir in the annatto and mix well, then add the rice and the diced chorizo and cook, stirring, for a few minutes.

•Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes.

•Stir in the shrimp and the peas, then cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 to 10 minutes.Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.

WINE AND MEAT DO WELL TOGETHER

I was invited the other day to cook for a wedding anniversary. It was a silver anniversary and I was told by the coordinator that the celebrants wanted meat and wine. I check my recipe book and found the dish that is perfect for the occasion. I am going to prepare the roasted pork lean with red wine top.

This recipe is quite unique because of the incorporation of the wine on the meat. Usually, soy sauce will do the trick in making the meat turn dark brown. The soy sauce will also produce the salt taste on the dish. But in this dish, read wine will make the meat brown as it is placed on fire. Actually, this is a very special dish and the recipe of this dish was made famous by an American chef before the copy of the recipe was spread in almost all recipe books around the world.

This is a very healthy meal and the best for the occasion, especially as wedding anniversary. I am also preparing steamed fish with vegetable side dish, prawns and crabs or paella. I just wanted to make the celebration meaningful for the celebrants. I am just glad to be at service as their exclusive chef for the night.

A GOOD OPPORTUNITY FOR A CHEF LIKE ME

This is a Sponsored Post written by me on behalf of Dr Oetker. All opinions are 100% mine.

I was with my chef friends when I was told about the Dr Oetker Adventure Romantica Contest. This is a contest that I think will bring out the best in me. I remember using the Dr. Oetker shake it ready mix. This is one ready mix that I will never forget as a chef. The Dr Oetker Adventure Romantica Contest is open to all intersted to join. The contest will is on going right now and will end on February 15, 2010.

Most of my friends are chef and they are all inrested about the contest. There is a good prize that will be given to the lucky winners of this contest. The best prize that was mentioned to me is the tour to a winnery. I have been incorporating wines and meal that include wine in the ingredients. Knowing where to get the finest wine will be a great thing for me as a chef and an restaurant owner. I already enlist myself so that I can qualify for the contest.

Speaking of Dr. Oetker product, I am making muffins right now using the Dr. Oetker Shake it ready mix. I will be giving the products muffins to my frequent customers since I will be celebrating the anniversary of my restaurant. I also invited some chefs to visit me as I make the celebration successful. I have also prepared the list of dishes that will be served that day.

BORING MERIENDA THIS AFTERNOON

I was visiting a chef friend when she told me that she wants me to check this new bakeshop infront of his resturant. According to my friend, the bakeshop is new and their baked products taste strange. I was thinking that their was a mistake in the way they baked.

We arrived in the bakeshop premises and the in charge greeted us with a smile and asked us about our order. We ordered some of their famous bread, ensaymada and their shake. According to the in charge, that was their house specialty. We sat at their their tables and noticed some things that are dirty. As the bread was served to us, I tasted their baked products and immediately noticed that it was a bit salty for a bread. And the ensaymada tasted not what we were expecting for a baked product such as ensaymada.

Ensaymada should be baked in perfection. It must be a little bit sweet because of the sugar on top of it. Margarine or butter must also be present. But the ensaymada that was served to us was not that. As a chef, we immediately told the in charge about the taste of their ensaymada. The in charge told us that it was just on a trial basis. We also encourage them to buy new recipe books or have a baking recipe guide at least since they are in the baking business.

SO HAPPY WITH FISH BALLS FOOD

I was walking along the avenue when I noticed a man riding a motorcycle with a sidecar. The man was a fish ball vendor and kikiam also. I immediately decided to try the food that man was selling. The usual fish balls are round but this man's fish balls are circle and coin shaped. Each fish ball cost 1 peso and there is a bonus when you by 10 pieces. The fish ball tasted good and it one of the best fish balls I ever tried.

I thought about the man's fish ball upon arriving here in the restaurant. I think I just discovered a new business and it is still in the food industry. Fish ball stand. I looked at the recipe book and foods the perfect recipe on how to make fish balls that are tasty and I am sure many would love to eat the fish balls that I am going to make.

Students that are in the area buy fish balls and they eat it when it is still hot. There is also a special sauce that is spread on top of the fish balls. You can select the regular and the spicy sauce. I think I have to make a test cook on how to prepare the fish balls.

COOKING STRATEGY IN FOOD PREPARATION

I usually get compliments about the way I prepare the foods in my restaurant. My cooking strategy is very simple and I believe that many would agree with me. The are no magic involve in cooking. It is just all talent and passion, especially in cooking. When you like you are doing then the outcome would be very pleasant. But if you are hesitant of doing the thing you are doing then the outcome would also be undesirable.

In cooking, you must have the basic essentials. These are: interest in cooking, ingredients and the kitchen. Well, I know I just made it simple but that is really all. Now the secret in cooking lies on the ingredients. You must cook when all the ingredients are complete. Never cook when there are ingredients lacking or missing. Try not to experiment rather, innovate more in cooking. Learn the basics in cooking and you will surely enjoy it.

SHANGHAI NOODLES RECIPE

This is one of the most simplest recipe ever written in almost all recipe books around the world. It would be great to share this recipe to all. The ingredients are the following:

2 packs udong noodles
20 ml oil
100 gms pork, shredded
30 gms shiitake mushroom, shredded
50 gms white cabbage, shredded

For the seasoning;

5 gms salt
1 tbsp mushroom sauce

The procedure:

Blanch udong noodles in hot water, then set aside for the moment. Heat pan, pour the oil when warm, then cook the pork until tender. Add mushroom, cabbage and noodles. Simmer for a little to be sof. Add seasoning then serve.

SZECHUAN SPICED FISH RECIPE

Another fish for a healthy body. This dish was cooked in my restaurant last week and I like to share this recipe to all you frequent kitchen visitors of mine. I will be introducing the Szechuan Spiced Fish and the ingredients are the following:

125 gms cod or halibut steak fish
1 tbsp cornflour
1 tbsp Lea & Perrins Worcestershire sauce
1 tbsp Amoy blended sesame oil
1 tbsp lime juice
75 ml water
1 tbsp sugar
4 tbsps vegetable oil
2 stalks spring onion, sliced
1 tbsp sliced red bell pepper

Let the cooking begin:

Dip fish in cornflour. Set aside after. Blend Lea & Perrins Worcershire sauce with Amoy blended sesame oil, lime juice, water and sugar. This will serve as the sauce of our steak fish later on.

Heat oil and fry fish until crisp. Drain the excess oil and put sauce over fried fish. Add sliced spring onion and red bell pepper and simmer for about 2 minutes. Serve the dish with boiled fragrant rice.

Just by posting the ingredients and the procedure of making the dish into reality already makes me want to eat the dish immediately. To all, this dish should be on your menu for the week. Trust me, you will love this dish.