CHICKEN MONGO GUIDASO INGREDIENTS:
1 tbsp cooking oil
1 tsp crushed garlic
3 tbsp sliced onion
3/4 cup sliced tomato
4 cups water
1 cup mongo, boiled in 4 cups water
1/2 cup chili leaves
2 tbsp rock salt
1/2 tsp MSG
1 cup fried and cubed tokwa
Cooking procedure:
1. Heat pan with oil. Saute garlic, onion and tomato.
2. Add chicken and water, simmer for about 4 minutes or until chicken is tender.
3. Add mongo and chili leaves; simmer 2 minutes, string once.
4. Season with salt and MSG.
5. Remove from fire and serve hot with fried tokwa on top.
Saturday, April 24, 2010
QUICK AND EASY COOK MEALS
Many of us are looking for the perfect dish to cook in the house and end up buying foods in the fast food. That is a fact nowadays because many people want the quick and easy foods rather staying up for about 45 minutes and cooking the food for the table. Many of my friends are like this. foods are bought and never cook in the kitchen.
Many believe that cooking is hard but actually is not. In cooking , the technique is orderliness in the food preparation rather the mess up food preparation. I have been a chef for the past fifteen years and this is what I often do. Prepare the ingredients and other things needed before staring to cook. That is the basic principle of cooking. Prepare everything and nothing will go wrong.
Many believe that cooking is hard but actually is not. In cooking , the technique is orderliness in the food preparation rather the mess up food preparation. I have been a chef for the past fifteen years and this is what I often do. Prepare the ingredients and other things needed before staring to cook. That is the basic principle of cooking. Prepare everything and nothing will go wrong.
CHICKEN MENUDO
Chicken menudo ingredients are the following.
300 gm chicken breast, deboned and cubed
100 gm chicken liver, cubed
1 small carrot, cubed
2 small potato, cubed
1/3 cup cooked garbanzos
1/2 tsp salt
1/8 tsp pepper
1/2 cup water
200 gm Del Monte Classic Menudo, estofado, and afritada recipe sauce
1 pc each green and red bell pepper, cut into strips.
Cooking procedure:
1. Combine chicken, liver, carrot, potato, garbanzos, salt, pepper and water.
2. Simmer for 15 minutes.
3. Add recipe sauce and bell pepper.
4. Simmer another 5 minutes. Then serve while hot.
300 gm chicken breast, deboned and cubed
100 gm chicken liver, cubed
1 small carrot, cubed
2 small potato, cubed
1/3 cup cooked garbanzos
1/2 tsp salt
1/8 tsp pepper
1/2 cup water
200 gm Del Monte Classic Menudo, estofado, and afritada recipe sauce
1 pc each green and red bell pepper, cut into strips.
Cooking procedure:
1. Combine chicken, liver, carrot, potato, garbanzos, salt, pepper and water.
2. Simmer for 15 minutes.
3. Add recipe sauce and bell pepper.
4. Simmer another 5 minutes. Then serve while hot.
CHICKEN LAING
CHICKEN LAING INGREDIENTS ARE THE FOLLOWING:
3 cups coconut cream, diluted
2 cups water
1 tsp siling labuyo
1 tsp crushed garlic
1/2 kilo chicken, cubed
2 tbsp rock salt
1/2 tsp MSG
3 cups wilted gabi leaves, cut into small pieces
Cooking Procedure:
1. Extract coconut cream using 2 cups lukewarm water. Squeeze mixture.
2. Simmer coconut cream with sili, garlic and ginger and stir constantly.
3. Add chicken cubes and cook for about 3-4 minutes or until meat is already tender.
4. Season with salt and MSG.
5. Add gabi leaves and simmer for about 2 minutes.
6. remove from heat and serve with siling labuyo on top.
3 cups coconut cream, diluted
2 cups water
1 tsp siling labuyo
1 tsp crushed garlic
1/2 kilo chicken, cubed
2 tbsp rock salt
1/2 tsp MSG
3 cups wilted gabi leaves, cut into small pieces
Cooking Procedure:
1. Extract coconut cream using 2 cups lukewarm water. Squeeze mixture.
2. Simmer coconut cream with sili, garlic and ginger and stir constantly.
3. Add chicken cubes and cook for about 3-4 minutes or until meat is already tender.
4. Season with salt and MSG.
5. Add gabi leaves and simmer for about 2 minutes.
6. remove from heat and serve with siling labuyo on top.
Friday, April 23, 2010
SINANGLAY NA PAMPANO
SINANGLAY NA PAMPANO
ingredients
6 segments garlic, crushed
1 pc onion, sliced
1 pc small ginger, sliced
2 cups coconut milk
2 tsp salt
3 pcs medium tomato, sliced
1 medium pampano, cleaned and cut through back
3 pcs pechay leaves
Cooking procedure:
Mix garlic, onion, ginger and coconut milk. season with salt. Set aside. Put tomato and coconut milk mixture in fish then wrap with pechay leaves. Seasoned with 2 tbsp coconut milk mixture and fold over. Arrange by layers in saucepan. Cover with remaining coconut milk mixture. Cook over medium heat until done.
ingredients
6 segments garlic, crushed
1 pc onion, sliced
1 pc small ginger, sliced
2 cups coconut milk
2 tsp salt
3 pcs medium tomato, sliced
1 medium pampano, cleaned and cut through back
3 pcs pechay leaves
Cooking procedure:
Mix garlic, onion, ginger and coconut milk. season with salt. Set aside. Put tomato and coconut milk mixture in fish then wrap with pechay leaves. Seasoned with 2 tbsp coconut milk mixture and fold over. Arrange by layers in saucepan. Cover with remaining coconut milk mixture. Cook over medium heat until done.
Chef friend is inviting me to attend a pastry and baking seminar this coming Sunday. The host of the event is an American Chef master with a master in pastry making. The said seminar will he from 1 pm until 5 pm. The seminar will be giving out free handouts after the seminar and some recipes about the baking and pastry making. I really need to think about the seminar. I just cannot leave the restaurant operation unattended since my assistant chef is on day-off.
SEARED SPICY CLAMS
SEARED SPICY CLAMS
Ingredients;
300 gms clam
20 gms cooking oil
15 gms garlic, chopped
15 gms ginger, chopped
40 gms onion, chopped
100 gms button mushrooms
50 gms bell pepper, diced
175 gms soup stock
Chinese wine
15 gms oyster sauce
regular soy sauce
dark soy sauce
2 gms white pepper
7 gms refined sugar
3 gms chili powder
30 gms onion leek
10 gms cornstarch, dissolved in water
5 gms sesame oil
Cooking procedure:
Boil clam for about 5 minutes. remove hair from shell. set aside. In wok, put oil and saute garlic, ginger, onion, mushroom and bell pepper. Add boiled clam, soup stock, Chinese wine, oyster sauce, dark soy sauce, soy sauce, pepper, refined sugar, chili powder and onion leek. Bring to a boil for about 1 to 2 minutes. Add dissolved cornstarch in water and sesame oil. Serve it while it is still hot.
Ingredients;
300 gms clam
20 gms cooking oil
15 gms garlic, chopped
15 gms ginger, chopped
40 gms onion, chopped
100 gms button mushrooms
50 gms bell pepper, diced
175 gms soup stock
Chinese wine
15 gms oyster sauce
regular soy sauce
dark soy sauce
2 gms white pepper
7 gms refined sugar
3 gms chili powder
30 gms onion leek
10 gms cornstarch, dissolved in water
5 gms sesame oil
Cooking procedure:
Boil clam for about 5 minutes. remove hair from shell. set aside. In wok, put oil and saute garlic, ginger, onion, mushroom and bell pepper. Add boiled clam, soup stock, Chinese wine, oyster sauce, dark soy sauce, soy sauce, pepper, refined sugar, chili powder and onion leek. Bring to a boil for about 1 to 2 minutes. Add dissolved cornstarch in water and sesame oil. Serve it while it is still hot.
Thursday, April 22, 2010
SALT ALONE WILL BRING BEST RESULTS IN COOKING
I love cooking grill foods and the most important thing when I am grill foods is that I make sure that the meat is fresh and not the ones that you take out from the refrigerator. I want my meats fresh from the supermarket. In cooking my grill foods, I make sure that I rub salt all over it to make the appropriate taste. No more added spices. Just salt alone will bring taste to the food that I am grilling.
Caution must always be practice when using salt. Make sure that you don't over use it or else a good meal will turn to a bad one. Meats have a distinctive taste already and the salt will just enhance that taste and add more flavor to the meal.
Caution must always be practice when using salt. Make sure that you don't over use it or else a good meal will turn to a bad one. Meats have a distinctive taste already and the salt will just enhance that taste and add more flavor to the meal.
MORE GARLIC PLEASE
My other chefs are in day off right now and I am the alone doing the cooking in the kitchen. My kitchen helpers are very alert today, especially during cooking time. Around 10 am in the morning, a customer went inside my restaurant and ordered a not so ordered delight in the restaurant. he ordered shawarma, this dish is maid of beef or chicken. I looked at the window to look at my customer and I saw an Indian person and his son.
I follow recipe books and read almost everyday recipes and I was lucky to have a recipe for sharwarma. The cooking process for this dish is quite easy and grilling is almost ever present for this dish. Onions and cucumber ar all over the pastry coat. it would take around 15 minutes to finish cooking shawarma.
As the food was served, the Indian man approached me and told me to make some adjustments. He wanted to cook the beef meat on the pan and not on the grill. He also added that to add plenty of garlic for the shawarma. I know that it goes against the recipe book that I am following, but I made it anyway. After finishing the food, the Indian customer tasted the sharwarma and ordered another serving and 5 more for his house.
I follow recipe books and read almost everyday recipes and I was lucky to have a recipe for sharwarma. The cooking process for this dish is quite easy and grilling is almost ever present for this dish. Onions and cucumber ar all over the pastry coat. it would take around 15 minutes to finish cooking shawarma.
As the food was served, the Indian man approached me and told me to make some adjustments. He wanted to cook the beef meat on the pan and not on the grill. He also added that to add plenty of garlic for the shawarma. I know that it goes against the recipe book that I am following, but I made it anyway. After finishing the food, the Indian customer tasted the sharwarma and ordered another serving and 5 more for his house.
SEAFOOD JAMBALAYA
SEAFOOD JAMBALAYA
Ingredients:
2 tbsp corn oil
1/2 crushed garlic
10 gms onion, diced
10 gms red pepper, diced
10 gms green pepper, diced
10 gms celery, diced
50 gms red snapper
25 gms peeled shrimp
25 gms mussels meat
20 gms crab meat
30 ml white wine
1-1/2 cup soup stock
1/4 cup jambalaya sauce
salt and pepper for additional taste
1 cup cooked Cajun rice
Cooking procedure:
Heat oil in pan and saute garlic and onion until transparent. Add vegetables and stir occasionally. Add sea foods, white wine and soup stock. Boil until stock has been reduced then add jambalaya sauce. Season with salt and pepper. Put Cajun rice in bowl and top with sea food jambalaya
Ingredients:
2 tbsp corn oil
1/2 crushed garlic
10 gms onion, diced
10 gms red pepper, diced
10 gms green pepper, diced
10 gms celery, diced
50 gms red snapper
25 gms peeled shrimp
25 gms mussels meat
20 gms crab meat
30 ml white wine
1-1/2 cup soup stock
1/4 cup jambalaya sauce
salt and pepper for additional taste
1 cup cooked Cajun rice
Cooking procedure:
Heat oil in pan and saute garlic and onion until transparent. Add vegetables and stir occasionally. Add sea foods, white wine and soup stock. Boil until stock has been reduced then add jambalaya sauce. Season with salt and pepper. Put Cajun rice in bowl and top with sea food jambalaya
MILK FISH ALA POBRE
MILK FISH A LA POBRE
2 pcs calamansi
1 tbsp Worcestershire sauce
salt and pepper
2 pcs milk fish belly
cooking oil
3 tbsps olive oil
2 tbsps chopped garlic
1 tbsp chopped olives
Cooking procedure for milk fish a la pobre:
To start with, we must make the marinade: combine calamansi juice, Worcestershire sauce, salt and pepper. In this mixture, marinate the milk fish belly for about 10 minutes. This will make the taste soak into the belly meat of the milk fish. Fry the milk fish belly in heated oil. it would be best to cover the cooking process to make the cooking more faster. Make sure that the heat is in medium level only.
In saucepan, heat olive oil. Add chopped garlic and cook until light brown. remove from heat. Season milk fish belly on plate and drizzle with garlic chips in olive oil. garnish with chopped olives.
2 pcs calamansi
1 tbsp Worcestershire sauce
salt and pepper
2 pcs milk fish belly
cooking oil
3 tbsps olive oil
2 tbsps chopped garlic
1 tbsp chopped olives
Cooking procedure for milk fish a la pobre:
To start with, we must make the marinade: combine calamansi juice, Worcestershire sauce, salt and pepper. In this mixture, marinate the milk fish belly for about 10 minutes. This will make the taste soak into the belly meat of the milk fish. Fry the milk fish belly in heated oil. it would be best to cover the cooking process to make the cooking more faster. Make sure that the heat is in medium level only.
In saucepan, heat olive oil. Add chopped garlic and cook until light brown. remove from heat. Season milk fish belly on plate and drizzle with garlic chips in olive oil. garnish with chopped olives.
Wednesday, April 21, 2010
GRILLED DELICIOUSLY ST. PETER'S FISH
GRILLED DELICIOUSLY ST. PETER'S FISH
ingredients:
500 grams St. Peter's fish
1 clove garlic, sliced
1 onion, sliced
salt
pepper
oil
Banana leaves
Cooking procedure:
Clean the St. Peter's fish by removing its intestines. Combine all ingredients except the banana leaves. Rub the mixture into the fish and let it to absorb to the fish's body. Make sure that all parts of the fish are well rubbed with the mixture. Wrap the fish with the banana leaves and grill it for about 20 minutes each side of the fish until done.
It would be best to serve the fish while it is still hot and it would also be best to make the best sauce for the fish.
ingredients:
500 grams St. Peter's fish
1 clove garlic, sliced
1 onion, sliced
salt
pepper
oil
Banana leaves
Cooking procedure:
Clean the St. Peter's fish by removing its intestines. Combine all ingredients except the banana leaves. Rub the mixture into the fish and let it to absorb to the fish's body. Make sure that all parts of the fish are well rubbed with the mixture. Wrap the fish with the banana leaves and grill it for about 20 minutes each side of the fish until done.
It would be best to serve the fish while it is still hot and it would also be best to make the best sauce for the fish.
BARBECUED CRABS
BARBECUED CRABS
I learned to cook this dish by accident. We were at the beach and I was the one assigned to cook the foods that will be served in the party. Some locals went to me and offered me crabs and other shell fishes. I was more interested in the crabs because crabs are easy to cook. I got the crabs and started experimenting on how to cook it. Enough about the crab story and lets get down to the cooking proper. For this dish, here are the ingredients:
1/4 cup butter
1 tbsp + 3/4 tsp garlic powder
1 tbsp + 3/4 table salt
1 tbsp Worcestershire sauce
3 lbs whole crab or king crabs will do.
For the cooking process, we need to preheat out door oven or grill over medium heat and brush grill lightly with oil. This make the crab stick less in the grill. In medium saucepan over medium heat, melt butter. Mix garlic powder, salt and Worcestershire sauce.
Remove the legs of the crab. Pull apart from shells and remove the crab meat. Loosely wrap crab meat and legs in aluminum foil and place on preheated grill. Unwrap slightly and coat with butter mixture. Cook until pink and flaky 15 to 20 minutes.
I learned to cook this dish by accident. We were at the beach and I was the one assigned to cook the foods that will be served in the party. Some locals went to me and offered me crabs and other shell fishes. I was more interested in the crabs because crabs are easy to cook. I got the crabs and started experimenting on how to cook it. Enough about the crab story and lets get down to the cooking proper. For this dish, here are the ingredients:
1/4 cup butter
1 tbsp + 3/4 tsp garlic powder
1 tbsp + 3/4 table salt
1 tbsp Worcestershire sauce
3 lbs whole crab or king crabs will do.
For the cooking process, we need to preheat out door oven or grill over medium heat and brush grill lightly with oil. This make the crab stick less in the grill. In medium saucepan over medium heat, melt butter. Mix garlic powder, salt and Worcestershire sauce.
Remove the legs of the crab. Pull apart from shells and remove the crab meat. Loosely wrap crab meat and legs in aluminum foil and place on preheated grill. Unwrap slightly and coat with butter mixture. Cook until pink and flaky 15 to 20 minutes.
Tuesday, April 20, 2010
COOKING MADE EASY AND INSTANT
I was invited again in a cooking contest last week. I was told that they needed a chef who can judge a cooking contest and they selected me as one of the judges of the cooking contest. With the experience that I have, I know that I am very qualified to be the judge in the cooking contest.
The cooking contest is being participated with different cooking schools around the country. The winners of this cooking contest will be the representative in the world cooking competition. The mechanics of the cooking contest is that the participants must be able to cook dishes using the main ingredient for cooking. Just like Iron Chef America, participants must move fast or else lose the cooking contest.
The participants of the cooking contest is allowed to open their recipe books since they are not yet professional chefs. The recipe books will guide the participants in their cooking. The committee of the cooking contest told me that there are many changes in the judging and they will just explain it to me one week before the cooking contest to happen.
In a showdown in cooking, the technique is that you must study as many recipes as possible for it will be very helpful in winning the prestigious award of the cooking show. The culinary school also told me that they will offer grants to the lucky winners of the cooking contest.
The cooking contest is being participated with different cooking schools around the country. The winners of this cooking contest will be the representative in the world cooking competition. The mechanics of the cooking contest is that the participants must be able to cook dishes using the main ingredient for cooking. Just like Iron Chef America, participants must move fast or else lose the cooking contest.
The participants of the cooking contest is allowed to open their recipe books since they are not yet professional chefs. The recipe books will guide the participants in their cooking. The committee of the cooking contest told me that there are many changes in the judging and they will just explain it to me one week before the cooking contest to happen.
In a showdown in cooking, the technique is that you must study as many recipes as possible for it will be very helpful in winning the prestigious award of the cooking show. The culinary school also told me that they will offer grants to the lucky winners of the cooking contest.
Monday, April 19, 2010
CHEF HOME SWEET HOME
Home at last. I was away for quite too long. it is because I attended the world convention of chefs in Ney York City, USA. This event was sponsored by the chef associations around thew world. I just love to share the things that happened in the convention. The chef convention is like an Olympics in the culinary industry, where chefs around the world gather in one venue to talk about the latest issues and upcoming events to all chefs around the world. I was just lucky to be one of the delegates to the culinary convention.
but I am here home sweet home. The restaurant operation was managed by Thea the chef. She is the best chef in town and I am very lucky that she is assisting me while I am away in the culinary convention. I miss my kitchen, my pots and all the things that are in my kitchen. I am very happy to be home at last. After the convention, I was able to buy several recipe books in the city. I also let the authors of the recipe books sign it. I am very much excited to start cooking again in my restaurant. With the recipe books that I have, I am sure that my customers will be thrilled to taste the new dishes that I will be preparing in the coming days.
but I am here home sweet home. The restaurant operation was managed by Thea the chef. She is the best chef in town and I am very lucky that she is assisting me while I am away in the culinary convention. I miss my kitchen, my pots and all the things that are in my kitchen. I am very happy to be home at last. After the convention, I was able to buy several recipe books in the city. I also let the authors of the recipe books sign it. I am very much excited to start cooking again in my restaurant. With the recipe books that I have, I am sure that my customers will be thrilled to taste the new dishes that I will be preparing in the coming days.
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