Melon Jam is one unusual recipe that I want to share to you guys.
Here are the ingredients:
2 cups melon pulp
1-1/2 cups sugar
2 tbsps calamansi juice
Procedure:
Put all ingredients in thick saucepan and mix well. Cook over low flame, stirring constantly until thick. Pour into sterilized dry jars while hot. Remove air bubbles and seal halfway. Seal completely when cold. Serve with hot pan de sal.
To sterilize jars, boil for about 25 minutes and drain upside down to dry.
Saturday, March 27, 2010
MANGO PRESERVE
MANGO PRESERVE
Ingredients:
ripe mangoes
cold water
hot syrup (made from 1 part sugar and 1 part water)
Procedure:
Cut mangoes in halves. Scoop pulp with measuring spoon and drop in cold water. pack scoops in clean 12 ounce jars. Pour water and then drain well. Fill with hot syrup. remove air bubbles. Let cool to room temperature and store in sterilized glass jars.
Ingredients:
ripe mangoes
cold water
hot syrup (made from 1 part sugar and 1 part water)
Procedure:
Cut mangoes in halves. Scoop pulp with measuring spoon and drop in cold water. pack scoops in clean 12 ounce jars. Pour water and then drain well. Fill with hot syrup. remove air bubbles. Let cool to room temperature and store in sterilized glass jars.
THE CHEF PARADE: UNITY IN COOKING
I was in the mall this morning to help organize the chef parade. This is an annual event to all chefs and the culinary schools to participate in the parade. The chef parade symbolizes the opening of cooking week. This week, we will celebrate the entire week by cooking activities. In this week, chef students will be demonstrating their cooking skills to the public.
In this chef parade, we hope to encourage the young students to try cooking as a form of profession. In the city, there are 3 culinary schools and I am very thank with the school administrators of these schools because of their full support for the chef parade. The chef parade was not just locals but international chefs participated in the chef parade also.
The last day of the this chef event will be on Wednesday and we will close the event by some fireworks and lots of cooking demonstration. We will be also giving some free recipe books in the last day of the chef parade. I would also like to thank the companies that supported the event. I hope to see you guys next year as we celebrate another chef parade.
In this chef parade, we hope to encourage the young students to try cooking as a form of profession. In the city, there are 3 culinary schools and I am very thank with the school administrators of these schools because of their full support for the chef parade. The chef parade was not just locals but international chefs participated in the chef parade also.
The last day of the this chef event will be on Wednesday and we will close the event by some fireworks and lots of cooking demonstration. We will be also giving some free recipe books in the last day of the chef parade. I would also like to thank the companies that supported the event. I hope to see you guys next year as we celebrate another chef parade.
LEMON-LIME MARMALADE
LEMON-LIME MARMALADE
Ingredients:
6 pcs lime
3 pcs lemon
3 cups water
3/4 cup sugar
Procedure:
Squeeze juice from lime and lemon. Grind peel and pulp in food processor. For every cup of lemon-lime mixture, add 3 cups water. Bring to a boil in stainless steel pan; boil until mixture is tender and reduced by half.
For each cup mixture, stir in 3/4 cup sugar until dissolved and mixture reaches rolling boil. Reduce heat, keeping mixture boiling. Stir occasionally. Test after 25 minutes.
Ladle into preheated, sterilized jars and seal marmalade with melted paraffin wax.
Ingredients:
6 pcs lime
3 pcs lemon
3 cups water
3/4 cup sugar
Procedure:
Squeeze juice from lime and lemon. Grind peel and pulp in food processor. For every cup of lemon-lime mixture, add 3 cups water. Bring to a boil in stainless steel pan; boil until mixture is tender and reduced by half.
For each cup mixture, stir in 3/4 cup sugar until dissolved and mixture reaches rolling boil. Reduce heat, keeping mixture boiling. Stir occasionally. Test after 25 minutes.
Ladle into preheated, sterilized jars and seal marmalade with melted paraffin wax.
Friday, March 26, 2010
SHRIMP CURRY
SHRIMP CURRY INGREDIENTS:
1 Can cream of mushroom soup
1 tsp minced soup
1 tsp minced onion
1 tsp curry powder
1/2 tsp dried parsley flakes
1/4 tsp paprika
1 pkg frozen shrimp
1/4 cup sour cream
Condiments
raisins, chopped nuts, chutney, chopped tomatoes, chopped green peppers, shredded coconut
Cooking Procedure:
In saucepan, combine mushroom soup, onion, curry powder, parsley and paprika. Bring to a boil, stirring occasionally. Stir in shrimp, return to boil. Reduce heat; cover and simmer 5 to 10 minutes.
Gradually stir 1/2 cup hot mixture into sour cream. Put back to remaining hot mixture in saucepan. heat through but do not boil. Serve with assorted condiments.
1 Can cream of mushroom soup
1 tsp minced soup
1 tsp minced onion
1 tsp curry powder
1/2 tsp dried parsley flakes
1/4 tsp paprika
1 pkg frozen shrimp
1/4 cup sour cream
Condiments
raisins, chopped nuts, chutney, chopped tomatoes, chopped green peppers, shredded coconut
Cooking Procedure:
In saucepan, combine mushroom soup, onion, curry powder, parsley and paprika. Bring to a boil, stirring occasionally. Stir in shrimp, return to boil. Reduce heat; cover and simmer 5 to 10 minutes.
Gradually stir 1/2 cup hot mixture into sour cream. Put back to remaining hot mixture in saucepan. heat through but do not boil. Serve with assorted condiments.
SEA MANTIS SALT AND PEPPER
SEA MANTIS SALT AND PEPPER
Oil for deep frying
2 pcs sea mantis
1 clove garlic, chopped
1 onion, chopped
2 pcs chili, chopped
1 tsp rice wine
1 tsp sesame oil
salt
pepper
sugar
Cooking Procedure:
Deep-fry sea mantis until golden brown; drain. Pan fry all ingredients. Add salt, pepper and sugar. Arrange on platter. Serve with vinegar.
Oil for deep frying
2 pcs sea mantis
1 clove garlic, chopped
1 onion, chopped
2 pcs chili, chopped
1 tsp rice wine
1 tsp sesame oil
salt
pepper
sugar
Cooking Procedure:
Deep-fry sea mantis until golden brown; drain. Pan fry all ingredients. Add salt, pepper and sugar. Arrange on platter. Serve with vinegar.
OVEN FRIED FISH
OVEN FRIED FISH INGREDIENTS:
1/2 cup crushed cornflakes
1/8 tsp onion powder
1/2 tsp celery salt
1/8 tsp paprika
1 lb catfish
1 tbsp + a tsp skim milk
Cooking Procedure:
Combine cornflakes, onion powder, celery, salt, paprika and pepper. Dip fish in milk and roll in cornflakes mixture. Pace in nonstick baking pan. Bake at 350F for about 25 minutes or until brown.
1/2 cup crushed cornflakes
1/8 tsp onion powder
1/2 tsp celery salt
1/8 tsp paprika
1 lb catfish
1 tbsp + a tsp skim milk
Cooking Procedure:
Combine cornflakes, onion powder, celery, salt, paprika and pepper. Dip fish in milk and roll in cornflakes mixture. Pace in nonstick baking pan. Bake at 350F for about 25 minutes or until brown.
Blogger Buzz: Blogger integrates with Amazon Associates
Blogger Buzz: Blogger integrates with Amazon Associates
This is a great opportunity for my kitchen blog to be part of the good idea! This means I will be cooking more in my blog kitchen.
This is a great opportunity for my kitchen blog to be part of the good idea! This means I will be cooking more in my blog kitchen.
Thursday, March 25, 2010
PEANUT SQUARES
Peanut Squares ingredients:
1 cup shelled roasted peanuts
1/2 cup sugar
3/4 cup milk
1/4 cup sugar
Cooking Procedures:
Grind peanuts then put in saucepan with sugar and milk. Mix well. Place peanut mixture over medium flame and cook, stirring constantly, until dissolves.
Reduce flame and continue cooking while stirring often, until mixture thickens. Stir constantly to prevent from sticking 15 minutes. When mixture is so thick that you can see bottom of the pan when you stir, remove from the stove.
Sprinkle sugar on pastry board. Turn peanut mixture out onto sugar and flatten out with spatula. Let it cool. Using a rolling pin, roll mixture out until 1/4 inch thick. Cut into small squares.
1 cup shelled roasted peanuts
1/2 cup sugar
3/4 cup milk
1/4 cup sugar
Cooking Procedures:
Grind peanuts then put in saucepan with sugar and milk. Mix well. Place peanut mixture over medium flame and cook, stirring constantly, until dissolves.
Reduce flame and continue cooking while stirring often, until mixture thickens. Stir constantly to prevent from sticking 15 minutes. When mixture is so thick that you can see bottom of the pan when you stir, remove from the stove.
Sprinkle sugar on pastry board. Turn peanut mixture out onto sugar and flatten out with spatula. Let it cool. Using a rolling pin, roll mixture out until 1/4 inch thick. Cut into small squares.
PACKED INGREDIENTS IS A GOOD IDEA
I regularly prepare around 20 dishes a day. That is from the morning till the last business hour in the evening. Before the start of the week, I make sure that the menu for the week is already prepared. That includes all the dishes that will be served are all listed in the menu. I also instructed my assistant chef to cook the minor dishes and while I prepare the most special ones.
I noticed that when I prepare the dish after the customer order it, I then to over place ingredients. I wanted to be exact to all the dishes. That is why I made the packed ingredients for very dish. By this method I can be very exact with the ingredients. No more no less in the ingredients. I noticed that when the ingredients are all prepared and packed, cooking is fast and easy. I cut the cooking time by almost 10 minutes, less the slicing of the ingredients.
I noticed that when I prepare the dish after the customer order it, I then to over place ingredients. I wanted to be exact to all the dishes. That is why I made the packed ingredients for very dish. By this method I can be very exact with the ingredients. No more no less in the ingredients. I noticed that when the ingredients are all prepared and packed, cooking is fast and easy. I cut the cooking time by almost 10 minutes, less the slicing of the ingredients.
Wednesday, March 24, 2010
FOREIGN CHEFS VISITING ME
I got a call from the culinary school informing me about the letter from the culinary school of France. It was about a site visit be several foreign chefs in my restaurant. This is part of my accreditation for my restaurant to have a license to cook and become a French Restaurant. The culinary school administrator told me that I have to prepare several dishes, French dishes, for taste testing.
There are many observers that will be supervising the accreditation process of my restaurant. I guess I have to start looking at my French Recipe Book and learn more French dishes. I already prepared all the visuals in the restaurant. I made some remodeling in the restaurant to be more French looking.
The culinary school is very excited about the visit because if approved, my restaurant will be the only French accredited in the city and perhaps in the country as well. This ocular inspection for accreditation is very important to me because this means another door og opportunity will open for me. The culinary school was also very supportive and allowed top caliber culinary students to be in the restaurant to help in the food preparation. I am expecting their arrival by Monday next week. I am very confident of my French cooking.
There are many observers that will be supervising the accreditation process of my restaurant. I guess I have to start looking at my French Recipe Book and learn more French dishes. I already prepared all the visuals in the restaurant. I made some remodeling in the restaurant to be more French looking.
The culinary school is very excited about the visit because if approved, my restaurant will be the only French accredited in the city and perhaps in the country as well. This ocular inspection for accreditation is very important to me because this means another door og opportunity will open for me. The culinary school was also very supportive and allowed top caliber culinary students to be in the restaurant to help in the food preparation. I am expecting their arrival by Monday next week. I am very confident of my French cooking.
LENGUA
LENGUA as translated means tongue , usually ox. For lengua dish, here are the necessary ingredients:
1/2 kilo ox tongue, braised and cubed
1 tsp minced garlic
1/4 cup chopped onion
1 tsp olive oil
salt and pepper to taste
1/2 cup sliced chorizo
3 tbsp vinegar
1/3 cup green olives
1/3 cup tomato sauce
1/2 tsp paprika
1/4 cup grated cheddar cheese
Cooking instructions:
1. Braised ox tongue and cut into 1 inch cubes.
2. Saute garlic and onion min oil.
3. Add ox tongue and let it cook until brown.
4. Season with salt and pepper for added taste to the dish.
5. Add all remaining ingredients and let it simmer until sauce is thick.
6. Serve while it is still hot.
1/2 kilo ox tongue, braised and cubed
1 tsp minced garlic
1/4 cup chopped onion
1 tsp olive oil
salt and pepper to taste
1/2 cup sliced chorizo
3 tbsp vinegar
1/3 cup green olives
1/3 cup tomato sauce
1/2 tsp paprika
1/4 cup grated cheddar cheese
Cooking instructions:
1. Braised ox tongue and cut into 1 inch cubes.
2. Saute garlic and onion min oil.
3. Add ox tongue and let it cook until brown.
4. Season with salt and pepper for added taste to the dish.
5. Add all remaining ingredients and let it simmer until sauce is thick.
6. Serve while it is still hot.
Tuesday, March 23, 2010
FRIED BEEF SIOMAI
FRIED BEEF SIOMAI
Ingredients:
380 gms ground beef
1 egg, slightly beaten
1 small carrot, finely chopped
1 medium onion, finely chopped
1 tbsp soy sauce
2 tbsps all-purpose flour
1 tbsp cornstarch
1/2 tsp pepper
4 cups vegetable oil
soy sauce and calamansi
wanton wrappers
Cooking procedure:
1. Mix first 8 ingredients. Make it blend well.
2. Place a tablespoon of filling on the center of warpper and press upward to seal.
3. Deep-fry until golden in color.
4. Drain on paper towels then serve with soy sauce and calamansi. This mixture will be able to serve 25 servings.
Ingredients:
380 gms ground beef
1 egg, slightly beaten
1 small carrot, finely chopped
1 medium onion, finely chopped
1 tbsp soy sauce
2 tbsps all-purpose flour
1 tbsp cornstarch
1/2 tsp pepper
4 cups vegetable oil
soy sauce and calamansi
wanton wrappers
Cooking procedure:
1. Mix first 8 ingredients. Make it blend well.
2. Place a tablespoon of filling on the center of warpper and press upward to seal.
3. Deep-fry until golden in color.
4. Drain on paper towels then serve with soy sauce and calamansi. This mixture will be able to serve 25 servings.
STORING SPINACH
I often use spinach in my cooking sessions and even in the culinary school. But sometimes when spinach is not properly stored, it will lose its freshness. That is why I had perfected the manner of keeping the spinach longer in the refrigerator without compromising the freshness.
Here is what you do to keep the freshness of spinach longer:
Pack fresh spinach loosely in cellophane and place it in the refrigerator. In this manner, it was last up to 4 days if properly stored. Spinach are known for their freshness. The more fresh, the more tasty a spinach can be and healthy as well.
Here is what you do to keep the freshness of spinach longer:
Pack fresh spinach loosely in cellophane and place it in the refrigerator. In this manner, it was last up to 4 days if properly stored. Spinach are known for their freshness. The more fresh, the more tasty a spinach can be and healthy as well.
Monday, March 22, 2010
CHOCOLATE CHIP MINT COOKIES
CHOCOLATE CHIP MINT COOKIES
When my favorite niece visited me yesterday, she requested me that I bake her cookies. I checked the recipe book and found this recipe. I made several adjustments and made a signature of it. For the chocolate chip mint cookies, here are are the ingredients:
2-2/3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa
3/4 cup light colored brown sugar
2/3 cups white sugar
1 cup salted butter, softened
3 large eggs
1 tsp pure mint extract
1-3/4 cups mint chocolate chips
For the baking of the cookie, I would suggest you taste the mixing for you might over put sugar on it. Here are the baking procedure:
1. Preheat oven to 300F. Combine flour, baking soda, salt and cocoa; set aside
2. Blend brown and white sugar in mixer then add butter. Mix well; add eggs and mint extract, blending well after each egg. Beat light and fluffy.
3. Gradually add flour mixture at a lower speed. When done, fold in chips with spoon. Drop dough in rounded tablespoons, 1-1/2 inches apart.
4. Bake 19 to 21 minutes. Cool in racks. Store in tightly sealed jars.
When my favorite niece visited me yesterday, she requested me that I bake her cookies. I checked the recipe book and found this recipe. I made several adjustments and made a signature of it. For the chocolate chip mint cookies, here are are the ingredients:
2-2/3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa
3/4 cup light colored brown sugar
2/3 cups white sugar
1 cup salted butter, softened
3 large eggs
1 tsp pure mint extract
1-3/4 cups mint chocolate chips
For the baking of the cookie, I would suggest you taste the mixing for you might over put sugar on it. Here are the baking procedure:
1. Preheat oven to 300F. Combine flour, baking soda, salt and cocoa; set aside
2. Blend brown and white sugar in mixer then add butter. Mix well; add eggs and mint extract, blending well after each egg. Beat light and fluffy.
3. Gradually add flour mixture at a lower speed. When done, fold in chips with spoon. Drop dough in rounded tablespoons, 1-1/2 inches apart.
4. Bake 19 to 21 minutes. Cool in racks. Store in tightly sealed jars.
Sunday, March 21, 2010
TENDERLOIN WITH PEPPERCORN CREAM
TENDERLOIN WITH PEPPERCORN CREAM
Ingredients:
1 tbsp olive oil
2 (6oz) pcs beef tenderloin
Salt and pepper
¼ cup brandy
1 clove large garlic, minced
1 tsp crushed peppercorn
½ tsp dried oregano
1/8 tsp salt
2/3 cup whipping cream
1-1/2 tbsps sour cream
Fresh oregano sprigs for garnish
Procedure:
1. Heat olive oil in skillet.
2. Sprinkle tenderloin steak with salt and pepper.
3. Sear steaks on both sides: Remove from skillet and place on rack in broiler pan.
4. Broil 5 ½ inches from heat for 5 to 7 minutes on each side.
5. Add brandy to drippings in skillet; bring to a boil and deglaze pan by scraping particles that cling to bottom.
6. Add garlic, peppercorn, oregano and salt; cook for 1 minute.
7. Add whipping cream; bring to a boil and cook for 6 to 7 minutes or until sauce is reduced by half.
8. Remove from heat; whisk in sour cream and spoon sauce over steak.
9. Garnish with oregano sprigs if desired.
Ingredients:
1 tbsp olive oil
2 (6oz) pcs beef tenderloin
Salt and pepper
¼ cup brandy
1 clove large garlic, minced
1 tsp crushed peppercorn
½ tsp dried oregano
1/8 tsp salt
2/3 cup whipping cream
1-1/2 tbsps sour cream
Fresh oregano sprigs for garnish
Procedure:
1. Heat olive oil in skillet.
2. Sprinkle tenderloin steak with salt and pepper.
3. Sear steaks on both sides: Remove from skillet and place on rack in broiler pan.
4. Broil 5 ½ inches from heat for 5 to 7 minutes on each side.
5. Add brandy to drippings in skillet; bring to a boil and deglaze pan by scraping particles that cling to bottom.
6. Add garlic, peppercorn, oregano and salt; cook for 1 minute.
7. Add whipping cream; bring to a boil and cook for 6 to 7 minutes or until sauce is reduced by half.
8. Remove from heat; whisk in sour cream and spoon sauce over steak.
9. Garnish with oregano sprigs if desired.
CHEF NEEDS EYEGLASSES TOO
I was doing my regular dish cooking in my restaurant. Even though I have been a chef for about 12 years already, I still look at my recipe books from time to time to learn more recipes. I was looking at one recipe book that I bought in Japan during the annual chefs convention. I was looking closely and I noticed that my eyes are a little bit faded as I look at the recipe. From there on, I realized that I needed a glasses for my eyes. I know that if I wanted to have a correct view on a recipe book, an eyeglasses is best for me.
Now, I am no longer having problems with my vision. I can read the smallest letter in all the recipe books that I am using in the kitchen. I also make footnotes in all my recipe books. These footnotes are very small written notes that I use when I made adjustments on the recipe that I am cooking. The eyeglasses was really what I needed. Many of my restaurant goers asked me about the new look. All of them said that it looked good on me. I can really read the recipe book recipes immediately because I am using eyeglasses right now.
Now, I am no longer having problems with my vision. I can read the smallest letter in all the recipe books that I am using in the kitchen. I also make footnotes in all my recipe books. These footnotes are very small written notes that I use when I made adjustments on the recipe that I am cooking. The eyeglasses was really what I needed. Many of my restaurant goers asked me about the new look. All of them said that it looked good on me. I can really read the recipe book recipes immediately because I am using eyeglasses right now.
THE KITCHEN SPICES DO THE TRICK
There is no food that will not require any spices. That's a fact about cooking. To make a wonderful dish, we need to add spices add more flavor and taste to any kind of dish. In my opinion, garlic and pepper are just two of the thousands of spices that are readily available in the market to day. In all kitchens, spices must be readily available before any chef starts to cook. There was one customer of mine who was very curious about the way I cook. He even asked me if I will allow him to view during my cooking sessions in the kitchen. I knew this guy for quite sometime because he is a regular customer of my restaurant. He wanted to see me cook so that he will know what are the key spices that I place in all the dishes that I prepare in the restaurant. I allows him to see me cook in the kitchen and maybe I was able to help him in his spice quest.
There are many spices around that you can add to your food to make it taste even better. On where to buy these spices, there are plenty of supermarkets around that sell these spices at a good cost. The trick is, you just have to be resourceful in buying these spices. But before you buy the spices that are available in the market, just remember these following tips:
1. Buy the spices that you often use such as garlic, pepper and others more. Do not over stock these spices or else you might end up losing them in their fresh form.
2. Always make sure that you are buying the right spices for the dishes that you are preparing. Considering the thousands of spices available around, you might be confuse on several of them.
3. Buy the spices that you need in an official supermarket or buy them from someone who knows the right ones.
4. Avoid buying spices that are no longer fresh, such as garlic and onions. pepper corns needed to be dry to achieve the aroma for the cooking process.
In my years of culinary experience, I would say the best trick to do to make a wonderful dish is to have the right spices in your dish.
There are many spices around that you can add to your food to make it taste even better. On where to buy these spices, there are plenty of supermarkets around that sell these spices at a good cost. The trick is, you just have to be resourceful in buying these spices. But before you buy the spices that are available in the market, just remember these following tips:
1. Buy the spices that you often use such as garlic, pepper and others more. Do not over stock these spices or else you might end up losing them in their fresh form.
2. Always make sure that you are buying the right spices for the dishes that you are preparing. Considering the thousands of spices available around, you might be confuse on several of them.
3. Buy the spices that you need in an official supermarket or buy them from someone who knows the right ones.
4. Avoid buying spices that are no longer fresh, such as garlic and onions. pepper corns needed to be dry to achieve the aroma for the cooking process.
In my years of culinary experience, I would say the best trick to do to make a wonderful dish is to have the right spices in your dish.
GOOD KITCHEN HABIT
Every time I start cooking dishes in the kitchen, I make it sure that everything is in place and the cooking area is clean before I start the cooking proper. Ever since I learned cooking, that has always been my habit to start the cooking with a clean surroundings. It is always advised to us chefs that we prepare the foods with a clean environment. Here are my tips to all who want to start the cooking clean.
1. Make sure that all the things that you will be needing are all in the cooking area.
2. make sure that when you start cooking the cooking area is clean and fresh before starting to cook.
3. If the cooking area is not that clean enough to start cooking, clean it first before starting.
4. Always make sure that soaps and other cleaning materials are readily available when you needed.
Here are just some kitchen tips that I would like to share to those who find cooking as a hobby and passion. As a chef, I make it sure that I am well-prepared before I start cooking. A good chef has always a clean kitchen.
1. Make sure that all the things that you will be needing are all in the cooking area.
2. make sure that when you start cooking the cooking area is clean and fresh before starting to cook.
3. If the cooking area is not that clean enough to start cooking, clean it first before starting.
4. Always make sure that soaps and other cleaning materials are readily available when you needed.
Here are just some kitchen tips that I would like to share to those who find cooking as a hobby and passion. As a chef, I make it sure that I am well-prepared before I start cooking. A good chef has always a clean kitchen.
Subscribe to:
Posts (Atom)
.jpg)
