ITALIAN STYLE EGGPLANT SALAD

Ingredients:

3 large eggplant
2 pcs red bell pepper
1/4 cup virgin olive oil
1 tsp garlic
juice of 1 lemon
salt and pepper to taste

Procedure:

Grill eggplant and bell pepper until charred. Allow to cool and then peel black skin off. Cut eggplant into large chunks. Slice bell pepper into thin strips. Transfer bell pepper and eggplant in a bowl. add remaining ingredients and mix well.

THE BURNER SAVES THE COOKING FOR TONIGHT

I was in a hurry this evening because my burner in my kitchen was not functioning well. I thought that the gas was near depletion but I found out that the burner was the problem. With so many dishes to be cooked, I need the burner badly. My assistant chef told me that she has a two burner stove in her house that we could use. That was the best option that I had and I agreed to the suggestion.

I have to prepare around 10 dishes daily in the evening for my buffet customers. I was in my second dish when I noticed the problem. Upon arrival of the burner, we immediately started cooking the dishes that were lined up for the night. All foods must be cooked before 7 pm because that is the peak when customers dine in my restaurant. I was happy that all the dishes that we prepared were completed in time before the customers swarm the restaurant this evening. I have to bring my burner tomorrow to the repairman for immediate repair. I don't want to cram when I do the cooking in the kitchen.

HUMBA RICE

Ingredients:

2 tbsps oil
2 tbsps chopped garlic
1 kilo liempo, sliced into bite size pieces
2 cups soup stock
1/2 cup black beans
1/2 cup soy sauce
1/2 cup vinegar
1 tbsp sugar
vetsin (optional)
black pepper
1 cup chopped cashew nuts
steamed rice

Procedure:

Heat oil in pan and saute garlic. Add meat and mix well for about 5 minutes. Pour stock and let boil. Add black beans, soy sauce, vinegar, sugar, vetsin and black pepper. Add cashew nut before serving. Scoop over steamed rice.

CALIFORNIA MAKI

CALIFORNIA INGREDIENTS:

1 pc nori (seaweeed)
150 gms cooked sushi rice
10 gms Japanese mayonnaise
80 gms mango
1 pc crab or shrimp stick
5 gms ebiko (shrimp egg)
Kikkoman sauce
wasabi

PROCEDURE:

Cut one sheet nori seaweed in half. Place half sheet nori on bamboo mat with shiny side down. Spread rice over nori the invert. Spread Japanese mayonnaise on inverted side and arrange mango and crabstick at the center. Lift bamboo mat with fingers, supporting ingredients and roll tightly. Springkle rolled rice with shrimp egg. Press ends with fingers and cut into 8 pieces. Arrange pieces on maki plate. serve with Kikkoman sauce and wasabi.

THE CONVENTION OF CHEFS

I will be out this week because I am going to Singapore to attend a convention of chefs around the world. According to the organizer, the event would last for 3 days. There will be speakers from the culinary arena as guest speakers. Aside from the convention, there are also new products that will be introduce to all the chefs that will be participating in the convention. All the materials will be provided by the organizer.

I already solicited my fare going to the chef convention from my kitchen sponsors and ingredients suppliers. I have already set up the menu while I am gone. My assistant chef will take over the cooking matters in my restaurant. I also told my kiosk chef that when the restaurant is busy, feel free to go to the restaurant and assist in the cooking operation. There are also lined up catering services that I am hosting.

I am very confident with my restaurant team. I know that while I am gone, my restaurant operation is in good hands when my assistant chefs are around. By Saturday, I will be home already and be doing the cooking in the kitchen again.