CHOPSUEY
INGREDIENTS
2 tbsps. oil
1 tbsp. chopped garlic
2 onions, chopped
1/2 cup diced pork
2 shrimp bouillon cubes
1 piece, kekiam, sliced
4 pieces fish ball, halved
Water or broth
1 tbsp. oyster sauce
1/4 kilo cauliflower, cuit in to flowerettes
1/2 kilo pechay, separate stems from leaves
1/4 cup cornstarch dissolved in some water
1/4 kilo sitsaro, stringed
1/2 kilo carrots, cut julienne
1/2 kilo cabbage, shredded
1/4 kilo celery, cubed
1 red bell pepper, cubed
1 can button mushrooms, drained
Crushed chicharon
Chopped kinchay
PROCEDURE
Heat the oil in a wok then saute the garlic, onions and pork. Cook until pork is tender. Add bouillon cubes, sliced kekiam and fish balls.
Add some water and the oyster sauce. Bring to a boil then add the cauliflower and sliced pechay stems. Cook for a few minutes then thicken with dissolved cornstarch. Add the remaining vegetables.
Cook until half-done. Served topped with chicharon and kinchay.
Friday, June 4, 2010
CRISPY PATA LECHON PAKSIW
CRISPY PATA LECHON PAKSIW
INGREDIENTS
1 bottle lechon sauce
2 pieces bay leaf
1/2 cup water or vinegar
Pepper to taste
1 whole cooked crispy pata, cut into pieces
2 pieces saba bananas, sliced and fried
1/2 cup crushed chicharon
PROCEDURE
In a wok, pour the lechon sauce. Add the bay leaves, water or vinegar and some pepper. Simmer the sauce until thick then add the crispy pata.
Continue simmering for about 15 minutes. Serve with the fried saba and sprinkle with chicharon.
INGREDIENTS
1 bottle lechon sauce
2 pieces bay leaf
1/2 cup water or vinegar
Pepper to taste
1 whole cooked crispy pata, cut into pieces
2 pieces saba bananas, sliced and fried
1/2 cup crushed chicharon
PROCEDURE
In a wok, pour the lechon sauce. Add the bay leaves, water or vinegar and some pepper. Simmer the sauce until thick then add the crispy pata.
Continue simmering for about 15 minutes. Serve with the fried saba and sprinkle with chicharon.
PINEAPPLES AND BACON
The chef prepares another delightful dish to chef friends. Pizza is the all time favorite when there is a gathering. That is why the chef made sure about the things that are mixed in the Pizza. The name of the pizza is bacon and pineapples overload. This is a local recipe that has been handed from one generation to another. There are many variations about this pizza recipe. The chef wants it to be more classic. That is why there are less modifications in the recipe.
The pizza dish that the chef is preparing will be cook in about 15 minutes and the box must be sure that it will keep the freshness of the pizza when it is delivered to its destination. Many chefs like this recipe in pizza because of the unique taste that this pizza brings.
The pizza dish that the chef is preparing will be cook in about 15 minutes and the box must be sure that it will keep the freshness of the pizza when it is delivered to its destination. Many chefs like this recipe in pizza because of the unique taste that this pizza brings.
Thursday, June 3, 2010
RECIPE SHARING
The chef was in a mall area and met with some close chef-friends. The chef friends were bringing their recipe books and recipe list. Each one is tasked to give a recipe book or share a recipe to all. Chefs are very well connected because it is very important in the cooking industry to have friends. The next recipe sharing session will be on Saturday.
Chef collects several recipe books for reference in cooking. Even the master chef must have a trusted recipe book along to make the cooking session right. Chef rely on recipe books because it is complete and for immediate reference. Just last year, many chefs were given recipe books by a cooking company. The company wanted to give recipe books because they want the chefs to use their recipe books.
Chef collects several recipe books for reference in cooking. Even the master chef must have a trusted recipe book along to make the cooking session right. Chef rely on recipe books because it is complete and for immediate reference. Just last year, many chefs were given recipe books by a cooking company. The company wanted to give recipe books because they want the chefs to use their recipe books.
Wednesday, June 2, 2010
COOKING STOVE
A chef always make sure that when he/she starts cooking all of the things are present. But aside from that, a chef must also be conscious about the equipments that are present in the kitchen. That is why a chef must choose the right stove for the kitchen. A chef must also pick a cooking stove that is heavy duty. A chef never settles for the second brand. It is always the first choice that a chef use in the kitchen when it comes to cooking stove.
MORE LECHE FLAN PLEASE
Leche Flan is one of the most delightful sweet delights that I always make sure to have in my restaurant. Usually, I make sure that every table has a free leche flan. Just this morning, as I was told by my assistant chef that table one is asking for more leche flan. Leche flan is made sweet and that is what I make sure.
Approaching the table, I saw a young girl. She told me that she wanted more leche flan. The mother told me that her young baby girl wanted more leche flan because it was her favorite. I usually allocate a slice of leche flan every table just for added sweet. But this girl insisted more leche flan and she was screaming for more than what I allocated per table. I told my assistant chef to get one more slice of leche flan for the girl. After giving the leche flan, the young girl sliced herself and started eating the sweet goody.
Approaching the table, I saw a young girl. She told me that she wanted more leche flan. The mother told me that her young baby girl wanted more leche flan because it was her favorite. I usually allocate a slice of leche flan every table just for added sweet. But this girl insisted more leche flan and she was screaming for more than what I allocated per table. I told my assistant chef to get one more slice of leche flan for the girl. After giving the leche flan, the young girl sliced herself and started eating the sweet goody.
Tuesday, June 1, 2010
CHOCOLATE MOUSSE CAKE
Chocolate Mousse Cake
Ingredients
For the Cake:
400g sugar
2 large eggs
225g plain yoghurt
120g cocoa powder
200g butter (softened not melted)
2 tsp bicarbonate of soda
1½ tsp vanilla essence
1/4 tsp salt
360g self raising flour
250ml boiling strong coffee
For the Mousse:
90g butter
300g dark chocolate
125ml cream
PROCEDURE
1. To make the cake; put all ingredients into a large electric cake mixer bowl in the order given.
2. Beat on medium for 30mins. Then scrape down bowl and then beat for 1 min.
3. Turn into a greased and lined 23cmX 33cm baking pan.
4. Bake at 160 deg C for approx 40-50mins, if baking in large pan, or 25-30 mins for 2 smaller pans (depending on size of pans).
5. When cool, ice with chocolate mousse.
6. To make the chocolate mousse; melt all ingredients over a low heat in a small saucepan. Stir until well combined.
7. Then cool in fridge. When cool, beat 4 mins. Then refrigerate until firm enough to spread over the top of the cake.
Ingredients
For the Cake:
400g sugar
2 large eggs
225g plain yoghurt
120g cocoa powder
200g butter (softened not melted)
2 tsp bicarbonate of soda
1½ tsp vanilla essence
1/4 tsp salt
360g self raising flour
250ml boiling strong coffee
For the Mousse:
90g butter
300g dark chocolate
125ml cream
PROCEDURE
1. To make the cake; put all ingredients into a large electric cake mixer bowl in the order given.
2. Beat on medium for 30mins. Then scrape down bowl and then beat for 1 min.
3. Turn into a greased and lined 23cmX 33cm baking pan.
4. Bake at 160 deg C for approx 40-50mins, if baking in large pan, or 25-30 mins for 2 smaller pans (depending on size of pans).
5. When cool, ice with chocolate mousse.
6. To make the chocolate mousse; melt all ingredients over a low heat in a small saucepan. Stir until well combined.
7. Then cool in fridge. When cool, beat 4 mins. Then refrigerate until firm enough to spread over the top of the cake.
CHOCOLATE CARAMEL CHEESECAKE
Chocolate Caramel Cheesecake
Ingredients
220g biscuit crumbs
90g caster sugar
125g butter, melted
Caramel filling:
30 individually wrapped caramels, unwrapped
3 tablespoons (45ml) milk
90g chopped pecans
155g dark chocolate chips
3 x 250g packets cream cheese, softened
185g caster sugar
1 teaspoon (5ml) vanilla extract
3 eggs
PROCEDURE:
1. In a medium bowl, combine biscuit crumbs, sugar and melted butter. Mix well and press into the bottom and 2.5cm up the sides of a 22cm springform tin.
2. To make the caramel filling: In a small saucepan, combine caramels with milk. Cook over low heat, stirring, until the caramels are melted and the mixture is smooth. Stir in chopped pecans. Pour the caramel-pecan mixture on to the crust and chill for 30 minutes.
3. Preheat oven to 165 degrees C.
4. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool until lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
5. Bake for 50 minutes, or until centre is almost set. Place a pan of water on the rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door open a little. Refrigerate for at least 5 hours before serving.
Ingredients
220g biscuit crumbs
90g caster sugar
125g butter, melted
Caramel filling:
30 individually wrapped caramels, unwrapped
3 tablespoons (45ml) milk
90g chopped pecans
155g dark chocolate chips
3 x 250g packets cream cheese, softened
185g caster sugar
1 teaspoon (5ml) vanilla extract
3 eggs
PROCEDURE:
1. In a medium bowl, combine biscuit crumbs, sugar and melted butter. Mix well and press into the bottom and 2.5cm up the sides of a 22cm springform tin.
2. To make the caramel filling: In a small saucepan, combine caramels with milk. Cook over low heat, stirring, until the caramels are melted and the mixture is smooth. Stir in chopped pecans. Pour the caramel-pecan mixture on to the crust and chill for 30 minutes.
3. Preheat oven to 165 degrees C.
4. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool until lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
5. Bake for 50 minutes, or until centre is almost set. Place a pan of water on the rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door open a little. Refrigerate for at least 5 hours before serving.
Monday, May 31, 2010
WHITE CHIP CHOCOLATE COOKIES
White chip chocolate cookies
INGREDIENTS
225g butter, softened
2 cups (440g) caster sugar
2 eggs
2 teaspoons (10ml) vanilla essence
2 cups (250g) plain flour
3/4 cup (90g) cocoa
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 2/3 cups (200g) white chocolate chips
PROCEDURE:
1. Preheat oven to 180 degrees C.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Sift together the flour, cocoa, bicarbonate of soda and salt and stir into the creamed mixture. Fold in the white chocolate chips.
3. Drop by rounded teaspoonfuls on to ungreased baking trays and bake for 8 to 10 minutes, or until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
INGREDIENTS
225g butter, softened
2 cups (440g) caster sugar
2 eggs
2 teaspoons (10ml) vanilla essence
2 cups (250g) plain flour
3/4 cup (90g) cocoa
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 2/3 cups (200g) white chocolate chips
PROCEDURE:
1. Preheat oven to 180 degrees C.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Sift together the flour, cocoa, bicarbonate of soda and salt and stir into the creamed mixture. Fold in the white chocolate chips.
3. Drop by rounded teaspoonfuls on to ungreased baking trays and bake for 8 to 10 minutes, or until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
CHOCOLATE CHIP COOKIES
CHOCOLATE CHIP COOKIES
INGREDIENTS
310 g (2 ½ cups) plain flour
1 teaspoon bicarbonate of soda
250 g (1 cup) butter
115 g (½ cup) caster sugar
115 g (½ cup) brown sugar
1 egg
1 teaspoon (5ml) vanilla essence
300 g (2 cups) dark chocolate, chopped
PROCEDURE:
1. Grease 2 large baking trays. Preheat oven to 180ºC.
2. Sift the flour and bicarbonate of soda onto a plate. Beat the butter and sugar in a small bowl until the mixture is light and fluffy. Add egg and vanilla essence; beat to combine. Transfer mixture to a large bowl. Add the flour mixture, stirring to combine, then stir in the chocolate. Roll level tablespoons of mixture into balls and place on the trays 2.5 cm apart. Bake for about 12 minutes.
3. Cool cookies briefly on trays. Transfer to a wire rack to cool.
INGREDIENTS
310 g (2 ½ cups) plain flour
1 teaspoon bicarbonate of soda
250 g (1 cup) butter
115 g (½ cup) caster sugar
115 g (½ cup) brown sugar
1 egg
1 teaspoon (5ml) vanilla essence
300 g (2 cups) dark chocolate, chopped
PROCEDURE:
1. Grease 2 large baking trays. Preheat oven to 180ºC.
2. Sift the flour and bicarbonate of soda onto a plate. Beat the butter and sugar in a small bowl until the mixture is light and fluffy. Add egg and vanilla essence; beat to combine. Transfer mixture to a large bowl. Add the flour mixture, stirring to combine, then stir in the chocolate. Roll level tablespoons of mixture into balls and place on the trays 2.5 cm apart. Bake for about 12 minutes.
3. Cool cookies briefly on trays. Transfer to a wire rack to cool.
Champorado
Champorado
Ingredients
200g sweet rice (malagkit)
500ml thin coconut milk (second pressing)
250ml thick coconut milk (first pressing)
1/2 cup cocoa powder
200g granulated sugar
1 tsp salt
Procedure:
1. Boil sweet rice with thin coconut milk for 10 minutes stirring occasionally to prevent mixture from sticking to the bottom of pot.
2. Add cocoa and sugar with salt, mix and continue stirring occasionally. Cover and cook over low heat 10 minutes or until rice is cooked.
3. Add thick coconut milk and mix. Best served hot.
Ingredients
200g sweet rice (malagkit)
500ml thin coconut milk (second pressing)
250ml thick coconut milk (first pressing)
1/2 cup cocoa powder
200g granulated sugar
1 tsp salt
Procedure:
1. Boil sweet rice with thin coconut milk for 10 minutes stirring occasionally to prevent mixture from sticking to the bottom of pot.
2. Add cocoa and sugar with salt, mix and continue stirring occasionally. Cover and cook over low heat 10 minutes or until rice is cooked.
3. Add thick coconut milk and mix. Best served hot.
Maja Blanca (Coconut Pudding)
Maja Blanca (Coconut Pudding)
Ingredients
1/2 cup water
1/2 cup cornstarch
1 cup coconut milk
3/4 cup water
1/2 cup white sugar
1/4 cup fresh sweet corn kernels
1/4 cup sweetened flaked coconut
Procedure:
1. Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
2. Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
3. Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn.
Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.
Ingredients
1/2 cup water
1/2 cup cornstarch
1 cup coconut milk
3/4 cup water
1/2 cup white sugar
1/4 cup fresh sweet corn kernels
1/4 cup sweetened flaked coconut
Procedure:
1. Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
2. Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
3. Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn.
Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.
CATERING FOR A WEDDING CELEBRATION
Chef is preparing something or tomorrow. it is because there is a big wedding that is going to happen in the town square and the restaurant was commissioned to do the cooking for the event. The city mayor was the one that called up the office and informed that chef that the restaurant will do the catering for the food for the wedding.
Many chef friends are already called and informed the chef that they are willing to help in cooking of the foods and they also said that they will be early tomorrow so that can start cooking. They will also bring their own kitchen utensils and other things that are highly needed in cooking.
The cooking would start before the light comes out. The chef projects that the entire cooking will be completed before 12 noon, just enough time before the wedding ceremony at 1:30 pm. All the recipe books are already gathered by the chef. It will serve as the chef references for tomorrows big event. There will be around 5 chef assisting for the big event.
Many chef friends are already called and informed the chef that they are willing to help in cooking of the foods and they also said that they will be early tomorrow so that can start cooking. They will also bring their own kitchen utensils and other things that are highly needed in cooking.
The cooking would start before the light comes out. The chef projects that the entire cooking will be completed before 12 noon, just enough time before the wedding ceremony at 1:30 pm. All the recipe books are already gathered by the chef. It will serve as the chef references for tomorrows big event. There will be around 5 chef assisting for the big event.
Sunday, May 30, 2010
BAKING FOR THE GODS
Baking for the Gods is the slogan theme for this year's annual cake festival. This is like clash of the titans . But this time, it is just cakes and cakes. The event will be held at a local mall. It is a one day event only. This year, the defending champion culinary school will be making the impossible possible. As they bake a cake that can house an entire car inside. This type of cake is very hard to do because they will be needing lots of baking experience and some engineering work for the stand of the cake. Last year, they created a volcano fondant cake.
In the master list, there were 20 contestants for this annual baking festival. This the most number of participant contending to be the best cake maker in the country. This is a national event that is why the committee is expecting more participants for the cake festival.
In the master list, there were 20 contestants for this annual baking festival. This the most number of participant contending to be the best cake maker in the country. This is a national event that is why the committee is expecting more participants for the cake festival.
CHEF KORI DELIGHT
Chef Kori delight is the name of a new restaurant that opened last Friday in front of my restaurant. The culinary school said that there is no such name as chef Kori registered in the culinary association in the city. The name might just have been used to attract more customers. The chef Kori delight is no treat to the restaurant business because the subject is engaged in the bakery business.
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