FRIED LECHON RECIPE

Holiday feast is not yet over. There are plenty of foods that need to be attended or else it will just go to the trash can as food waste. Last Christmas, I received an entire leg of lechon or roasted bore. It was so big that I can think of any recipe that I can cook for the roasted bore leg. My partner told me that it would be better to distribute it to our restaurant workers. I totally disagree since it was given to me and I have to consume it. Thinking of ways to deal to this food crisis. I decided to make a recipe out of it. 

Instead of using the microwave oven in heating the roasted bore leg, I sliced it to bite sizes and fry it. I added garlic, a little salt to taste and pepper and spring onions for added aroma in the recipe. I cooked it for about 3 minutes.

 Lechon is a delicacy that is most present in every noche buena. Since this food is big expect leftovers after the celebration. Aside from frying the lechon, it is also ideal to cook the adobong lechon of the pinakuposan or deep fried. No matter what the dish you prepare as long it is cooked with love, you will never go wrong.

SPECIAL EGG SANDWICH TO THE GO

I was driving almost an hour already going to my friend's house. I was invited to come and witness a wedding. This friend is also a chef like me. She also owns a restaurant business in the place where I am heading to. Its a long drive as I expected but I cannot see any dinners where I can stop and eat and proceed to my destination. 

I am already very hungry and I cannot drive any longer without any food to fill my empty stomach. Luckily I have prepared an egg sandwich before I drove off to the location. I immediately stopped and went back seat and check my bags. My egg sandwich was just there waiting for me to eat him. I am very hungry and this will be my food for lunch. I prepared two huge egg sandwiches and I am just happy to made them big, just enough for my hungry stomach. Bona Petit!

EXOTIC RECIPES JUST TOO MUCH FOR ME

I really consider myself as an adventurous person and willing to try anything in this world. Being a chef makes me more adventurous more than ever to try new recipes all around the world. Last week, I visited a chef friend who is now residing in Benguet province. He was a good friend and my close classmate during my culinary studies. 

Chef Sandy is a proud owner of a famous restaurant in the locality and is known for their unusual cooking. At first, I was very curious what my friend is busy cooking in the province. Here in the Philippines, there are many different provinces and this also vary in their culture. Some may consider it strange but others find it just normal, especially when you are living in the Benguet province.

As I hop off my van, I immediately called my friend, who is preparing something for me. Finally, chef Sandy greeted my and hugged me. Two chefs happy to see each other for a very long time. Chef Sandy told me that I am into a surprise to see what she has prepared for me. They call it horse tapa....or horse meat. My friend caught me by surprise to see  dish that is new to me and a strange one too. Horses are wide used as farm animals animals and use for racing. But cooking horse meat is something outrageous for me to cook. 

ITS GOOD TO HAVE FOR A CHEF

Its another day in the kitchen and I am just happy to be back to the place where I love the most and do the thing that I love the most and that is cooking. Last week, my schedule was fully booked with activities. In just a day, I have to be in two different events, preparing dishes since I am also into the catering business. My presence is really a must when I am serving events. These events are not just simple events. I am cooking for large functions and gatherings. In one occasion, I prepared around 1000 plates and served 3 viands and cakes. I can say it was a busy for a chef like me. I even called my friend chefs to help me in the events that I am catering. Thank God I have my meal planner with me. I cannot imagine doing these food preparations without my meal planner. You can checkout this meal planner more information here...

By next week, I have to be in Singapore for a wedding event of my cousin. I am also the chef assigned to do the nice work in the kitchen in this event. I will be staying there for about 5 days and will also be meeting with some Singaporean chefs that will be assisting me in the kitchen. I am starting to feel the excitement when I get there....I will be missing my kitchen again by that....

NEW RECIPES FOR THE NEW YEAR

Hello guys! Welcome 2013 and for the new year, I have prepared lots of new recipes and new cooking tips for this year. I have just completed my new recipe book that will be published by February and I am already excited about it.

Last year was a good year for me and my restaurant business. Just for December last year, I have to make shifts for the events and parties that were held in the restaurant. I even made some kitchen renovations just to widen the floor area of the dining area, to accommodate more customers in the kitchen. Basically, 2012 was a good year to a chef like me.

For 2013, more recipes will be prepared in my kitchen and more tips in cooking will be shared and that is my pledge for this year. My chef friends are also contributing to the good news in the restaurant and I am just happy and excited for these happenings.