INGREDIENTS
1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
1/2 cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
1/2 cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
1/4 cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2″ long
PROCEDURE
In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface.
Take out the meat, set aside, keep stock for later. In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts).
Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)
Simmer until all flavors are incorporated, then add the vegetables. Make sure vegetables is well cooked and not soggy.
Serve hot with bagoong with calamansi and chili pepper.
Friday, May 28, 2010
CHICKEN CORDON BLEU
INGREDIENTS
2 whole chicken breast marinated in calamansi and salt
2 thin slices ham, halved lenghtwise
4 slices cheese
1/4 cup fine corn flakes
1/2 tsp. salt
1/8 tsp. paprika
PROCEDURE
Halve chicken breasts then cut meat in one piece from bones. Pull each half breast open in the middle to make a deep pocket.
Tuck a slice of ham and cheese into each pocket. Melt butter or margarine in pie plate.
Mix corn flakes, salt and paprika in another plate.
Roll stuffed chicken fist in buteer then in crumb mixture to coat well. Place in a single layer in buttered baking dish. Bake in hot oven 400 degrees F. until chicken is golden brown.
2 whole chicken breast marinated in calamansi and salt
2 thin slices ham, halved lenghtwise
4 slices cheese
1/4 cup fine corn flakes
1/2 tsp. salt
1/8 tsp. paprika
PROCEDURE
Halve chicken breasts then cut meat in one piece from bones. Pull each half breast open in the middle to make a deep pocket.
Tuck a slice of ham and cheese into each pocket. Melt butter or margarine in pie plate.
Mix corn flakes, salt and paprika in another plate.
Roll stuffed chicken fist in buteer then in crumb mixture to coat well. Place in a single layer in buttered baking dish. Bake in hot oven 400 degrees F. until chicken is golden brown.
EMBUTIDO
INGREDIENTS
1/2 kilo ground pork
1 cup chopped chorizo bilbao
1/4 cup raisins
1/4 cup pickle relish
4 pieces cooked longanisa, chopped
1 cup cubed bread soaked in
1/4 cup milk
Salt and pepper to taste
2 eggs
1/4 cup chopped cheese
Chicken stock
Butter
Liver spread
PASTRY:
3 cups all purpose flour
Dash of salt
1 cup butter
6 tbsp ice water
Eggwash
PROCEDURE
In a bowl, combine the ground pork, chorizo, raisins, pickle relish, longanisa, soaked bread, milk, salt, pepper, eggs and cheese. Blend well then form into 2 cylinders. Wrap in aluminum foil or plastic wrap. Place in a saucepan 1/3 filled with boiling stock. Cover and simmer for 30 minutes or until embutido is cooked. Cool.
Unwrap the embutido then brown in hot butter. Set aside.
In a bowl, combine the flour and salt. Cut in the butter until the mixture is mealy. Add enough water to form a ball of dough.
Chill the dough for about 10-15 minutes. Roll out the dough into a rectangle J” thick. Divide in two. Rub the two embutido rolls with liver spread before placing at the center of each sheet of dough. Wrap the embutido in the dough. Seal the edges together.
Place the pastry wrapped embutido in a baking sheet. Brush with eggwash. Preheat oven at 375′F. Bake for 30 minutes or until the crust is golden brown. Cool a little before slicing.
1/2 kilo ground pork
1 cup chopped chorizo bilbao
1/4 cup raisins
1/4 cup pickle relish
4 pieces cooked longanisa, chopped
1 cup cubed bread soaked in
1/4 cup milk
Salt and pepper to taste
2 eggs
1/4 cup chopped cheese
Chicken stock
Butter
Liver spread
PASTRY:
3 cups all purpose flour
Dash of salt
1 cup butter
6 tbsp ice water
Eggwash
PROCEDURE
In a bowl, combine the ground pork, chorizo, raisins, pickle relish, longanisa, soaked bread, milk, salt, pepper, eggs and cheese. Blend well then form into 2 cylinders. Wrap in aluminum foil or plastic wrap. Place in a saucepan 1/3 filled with boiling stock. Cover and simmer for 30 minutes or until embutido is cooked. Cool.
Unwrap the embutido then brown in hot butter. Set aside.
In a bowl, combine the flour and salt. Cut in the butter until the mixture is mealy. Add enough water to form a ball of dough.
Chill the dough for about 10-15 minutes. Roll out the dough into a rectangle J” thick. Divide in two. Rub the two embutido rolls with liver spread before placing at the center of each sheet of dough. Wrap the embutido in the dough. Seal the edges together.
Place the pastry wrapped embutido in a baking sheet. Brush with eggwash. Preheat oven at 375′F. Bake for 30 minutes or until the crust is golden brown. Cool a little before slicing.
PATA TIM
INGREDIENTS
MARINADE:
1 whole pork leg, front (pata)
3 tbsp. soy sauce
6 cloves garlic, minced
2 stalks green onions, chopped
1/2 cup oil, for frying
1 thin slice ginger
SAUCE:
1/3 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
2 tbsp. rice wine
3 sections star anise
3 cups water
TO ASSEMBLE:
3 tbsp. oil
6 pcs. Chinese pechay leaves, sliced crosswise
3 pcs. dried mushrooms, soaked then sliced
2 tbsp. cornstarch, dissolved in 1/4 cup water
PROCEDURE
Marinade:
Rub 1 whole pata with 3 tbsp. soy sauce, 6 cloves garlic, 2 stalks chopped green onion. Marinate for 30 minutes. Set aside. Heat oil in pan. Add ginger. Fry pork to brown both sides. Place in pressure cooker with enough water and cook for 15 minutes or until tender.
Sauce:
Caramelize sugar until light brown. Add vinegar 1/4 cup soy sauce, rice wine, sanke, and 3 cups water. Pour mixture to pressure cooker. Pressure cook for 30 minutes or until very tender. If not using pressure cooker, simmer for 1 hour or until very tender. Add some more water if necessary. Transfer pata in a serving plate.
To asssemble:
Heat oil in pan. Stir fry sliced pechay, add mushrooms and liquid from pressure cooker. Thicken with cornstarch dissolved in water. Pour on top of Pata.
MARINADE:
1 whole pork leg, front (pata)
3 tbsp. soy sauce
6 cloves garlic, minced
2 stalks green onions, chopped
1/2 cup oil, for frying
1 thin slice ginger
SAUCE:
1/3 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
2 tbsp. rice wine
3 sections star anise
3 cups water
TO ASSEMBLE:
3 tbsp. oil
6 pcs. Chinese pechay leaves, sliced crosswise
3 pcs. dried mushrooms, soaked then sliced
2 tbsp. cornstarch, dissolved in 1/4 cup water
PROCEDURE
Marinade:
Rub 1 whole pata with 3 tbsp. soy sauce, 6 cloves garlic, 2 stalks chopped green onion. Marinate for 30 minutes. Set aside. Heat oil in pan. Add ginger. Fry pork to brown both sides. Place in pressure cooker with enough water and cook for 15 minutes or until tender.
Sauce:
Caramelize sugar until light brown. Add vinegar 1/4 cup soy sauce, rice wine, sanke, and 3 cups water. Pour mixture to pressure cooker. Pressure cook for 30 minutes or until very tender. If not using pressure cooker, simmer for 1 hour or until very tender. Add some more water if necessary. Transfer pata in a serving plate.
To asssemble:
Heat oil in pan. Stir fry sliced pechay, add mushrooms and liquid from pressure cooker. Thicken with cornstarch dissolved in water. Pour on top of Pata.
CHEFS ARE HIGHLY NEEDED
Many chefs right now are not staying where they are before. it is because many companies right now are looking for chefs to fill into their company. The culinary school told the press about this good news. many cruise ship right now are for chefs for their kitchen. In the latest survey among professions, the first slot goes to the culinary profession. Because of this, there is growth in the number of student that are taking culinary courses.
Wanting to become a chef is quite easy to say but hard to do. It is because in order to become a chef, you must earn so many cooking experiences and studies to be taken before you can be called a chef. To become a chef, reading of several recipe books will help because you get familiar with the dishes and other things that are needed in cooking.
The culinary school announces that they will be making short term course for culinary studies. The culinary school also encourages students that did not finished their culinary studies to continue and finish the course for there is a great opportunity ahead, waiting for culinary graduates.
Wanting to become a chef is quite easy to say but hard to do. It is because in order to become a chef, you must earn so many cooking experiences and studies to be taken before you can be called a chef. To become a chef, reading of several recipe books will help because you get familiar with the dishes and other things that are needed in cooking.
The culinary school announces that they will be making short term course for culinary studies. The culinary school also encourages students that did not finished their culinary studies to continue and finish the course for there is a great opportunity ahead, waiting for culinary graduates.
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