Wednesday, July 13, 2011

Recipe by Sylvia Reynoso Gala Culinary


Roast Stuffed Turkey





1) One small Turkey about 3 kilos or 6.6 pounds. Thaw out completely. Rub in and out with 1 tbsp. rock salt, 1 tsp. pepper. Add stuffing. Tie legs with a string. Put on top of doubled-up foil, enough to enclose whole turkey. Cover top of turkey with 250 grams package of bacon strips/rashers. Enclose foil. Bake at 350° F or 175° C for two hours. Open foil. Remove bacon and save for the gravy. Increase oven temperature to 400°F or 200°C and roast 30 minutes more or until internal temperature of the thigh reaches 185°F when tested with an Insta-read thermometer. If thermometer is unavailable, check thigh and poke with fork; if juices are clear, your turkey is ready. Allow 20 minutes per pound of turkey (or 50 minutes per kilo).

2) Stuffing (American-style): 1/2 cup butter, 1 cup coarsely chopped white onion, 1/2 cup coarsely chopped celery, 3 cups 1/2-inch-cubed bread, 1 cup mixed glazed fruits (for fruitcake), 1/2 tsp. each of McCormick thyme, basil, pinch of sage(optional), 1 tsp salt, 1/2 tsp pepper, 2 eggs.

3) Procedure: In a deep 12-inch pan, add butter, onions, celery, and cook 2 minutes. Turn off fire and mix in remaining ingredients.

4) Gravy: Put in a saucepan and mix with wire whisk until boiling: 1/2 cup butter, 1/2 cup all-purpose flour, 2 chicken cubes, 4 cups water, 2 tbsp Worcestershire sauce, 2 tbsp tomato paste, chopped bacon from turkey.

Turkey Hash in a Flash



A) Mix well in a bowl: 3 cups finely chopped cooked leftover turkey meat, 1 cup leftover turkey stuffing, 2 cups cooked instant mashed potatoes (follow package directions), 1/2 tsp. fine salt, 1/4 tsp. pepper.
B) Form above into 12 patties using a half-cup measuring cup (preferably plastic cups for easier removal).
C) Roll in: 3/4 cup Baron all-purpose flour, then in two beaten eggs mixed with 2 tbsps. water, then in 1 cup Japanese (panko) or any breadcrumbs. Flatten into 1/4-inch-thick patties.
D) Pan-fry in 1 cup Magnolia Nutri oil until brown on both sides.
E) Serve on romaine lettuce-lined French Baker’s Kaiser buns with a dollop of mayo if desired.
Note: above recipe is also good for leftover rellenong manok (roast stuffed chicken).

stuffing chicken

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Ii – Deboned And Stuffed Whole Chicken
1) FOR THE FILLING: Mix in a bowl (Kitchen Aid using paddle or electric mixer) or your hands.
1/2 kilo Monterey ground beef or ground pork or ground chicken
1/2 cup each chopped violet onions, pickle relish, grated Cheezee cheese, chopped carrots, raisins, chopped chorizo Bilbao, and Magnolia fresh milk
1 can (8 pieces) Vienna sausage including brine from the can
8 pieces Tasty bread torn into bits
2 eggs; 1 1/2 tsps fine salt, 1 tsp pepper
1 1/2 kilos Magnolia Chicken
Chopping board, cleaver, deboning knife, string and steamer.
2) HOW TO DEBONE CHICKEN:
1. Cut off the neck completely and the neck skin. Remove chicken ass and fat inside chicken cavity.
2. Expose shoulders, cut at the shoulder joint.
3. Pull down the breast until you reach the tip of the breasts. Disengage the breast.
4. Carefully pull the skin at the back until you reach the bishop’s nose (puet), or chicken ass.
5. Raise the drumstick. Cut at the joint. Do the same with the other drumstick. Debone completely. Leave tip of bones of drumsticks.
6. Raise the chicken. Put flat on the chopping board. Cut off everything on top and around the puet.
7. Remove the flesh from bone to serve as patching (pang-tagpi).
8. Rub chicken with 1/2 cup soy sauce and 2 tbsps calamansi juice.
9. Stuff chicken well. Tie legs with a string.
10. Wrap chicken well with muslin cloth (available in baby section of department stores). Steam over high heat for 1 hour and 15 minutes or put chicken on roasting rack and roast at 350? F or 175? C for 1 hour and 30 minutes.
3) TO SERVE: Slice chicken in half lengthwise. Slice each half diagonally into 6. Carefully put on Romaine Lettuce lined platter. Garnish with 1/2 kilo each of red and green grapes (do not remove stems from grapes). Serve cold if steamed, hot if roasted. Serves 12.
Crabs in Curry Butter Sauce


Ingredients:
  • 2 crabs – about 1/2 kilo. Remove upper shell. Cut body into 2
  • 1/2 cup Magnolia Gold Butter
  • 1 tbsp. crushed garlic
  • 1/4 cup chopped violet onion
  • 1 tbsp. curry powder
  • 1 tsp. each of rock salt and pepper
  • 1 cup canned or in tetra pak, Coconut Cream (cacang gata)
For Garnish: Line serving platter with 4 pandan leaves or banana leaves.
Procedure: Put butter, garlic in a wok and cook until garlic is brown. Add onions, curry powder, salt, pepper, coconut cream, crabs. Cover and let boil, lower fire. Cook for 5 minutes or until done. Transfer to serving platter.

Recipe | Chicken Wings with Lee Kum Kee Chili Garlic Sauce

This recipe is created by Chef Ernest Reynoso-Gala, son of another culinary icon Sylvia Reynoso-Gala. This recipe, aside from being printed as part of the collection of Lee Kum Kee dishes created by celebrity chefs for the 123rd anniversary of Lee Kum Kee, was also featured in the October 2011 issue of Appetite Magazine.







Chicken Wings with Lee Kum Kee Chili Garlic Sauce

Chicken Wings with Lee Kum Kee Chili Garlic Sauce
{Serves 5 - 6}
[Printable Version]

Ingredients:
  • 1 kilo chicken wings, each cut into two
  • 1/3 cup cooking oil
  • 1 tablespoon Lee Kum Kee chili garlic sauce
  • 1 tablespoon ginger, finely chopped
  • 1/2 cup spring onions, chopped
  • 2 tablespoons Lee Kum Kee oyster sauce
  • 1 tablespoon Lee Kum Kee premium soy sauce
  • 1 tablespoon sugar
  • 2 cups water
  • For thickening: 2 tablespoons tapioca starch, mixed with 1/4 cup water and 1 teaspoon Lee Kum Kee sesame oil
  • For garnish: Romaine lettuce leaves

How to Cook:
  • Heat oil in a wok.
  • Add wings, cover and cook for 3 minutes per side.
  • Remove cover and push wings to side of wok.
  • Add chili garlic sauce, ginger, and spring onions. Stir awhile.
  • Add oyster sauce, soy sauce, sugar, and water. Mix well.
  • Let boil, then cover and simmer for 25 - 30 minutes. Thicken with starch mixture.
  • Pour on lettuce lined platter and serve.

Obviously, I wasn't able to plate this one well because there were no lettuce available at the nearby market. Anyway, the recipe calls for 1/2 cup chopped spring onions, but I only used about 1/4 cup, some I set aside for garnish. The recipe also calls for 2 cups of water, but I only used 1 cup, because my chicken was only about 3/4 kilo (just 4 wing pieces, one wing for each of us here in the family). Cooking the chicken, I didn't really brown it well, I just fried it until the skin was firm enough to handle the 25 minutes cooking time. I added the thickening sauce at the last 5 minutes of cooking.

I found this dish lip-smacking good. While it is not as crunchy as the normal buffalo wings we know, the sauce was really something that made the dish wonderful. Personally, I loved this more compared to theCrispy Chicken with Hoisin Peanut Sauce, but both my siblings loved the other one compared to this. Oh well, to each his own, I guess, but I am sure I will cook this again some other time.


Chinese Date Stuffed Monterey Porkloin
By Ms. Sylvia Reynoso-Gala
Ingredients:
1 1/2 kilo Monterey Porkloin, whole
Chinese pitted dates
Marinade:
3/4 cup soy sauce
1/2 cup brown sugar
2 tbsp sinigang flavor powder
3 segments star anise (petals only)
1 tsp 5 spice powder (Ngo-Hiong)
3 tbsp peanut butter
1 tsp pepper
1 tbsp cornstarch, dissolved in
2 tbsp water
Garnishes:
Canned sliced peaches
Parsley sprigs
Procedure:
Pre-heat oven to 350°F or 175°C.
Stuff center of pork with as much Chinese pitted dates as possible.
In a bowl, combine all of the marinade ingredients. Mix well. Rub porkloin with marinade. Put in a Glad oven bag. Put on a tray. Roast for one hour and 30 minutes. Measure drippings in a pyrex cup. For every 1 cup of drippings, add 1 tbsp cornstarch dispersed in 2 tbsp water. Mix well with wire whisk in a saucepan until boiling. Remove from heat and transfer to a gravy boat.
To serve: Put meat on a chopping board. Remove strings. Slice into 1/2 inch thick rings. Arrange on a platter. Garnish with sliced peaches and parsley sprigs.
*Makes 12-15 servings.
*****
Magnolia Chicken Christmas Dome
By Ms. Sylvia Reynoso-Gala
Ingredients:
1 kilo Magnolia Chicken Breast Fillet, pound lightly
Marinade:
1/4 cup soy sauce
1/4 cup brown sugar
1 tbsp calamansi juice
1 tsp pepper
assorted lettuce greens
Filling:
1/4 kilo Magnolia Chicken Giniling
1 pack loaf bread, cut into cubes
2 cans Purefoods Vienna Sausage with brine
1/4 kilo Purefoods Sweet Ham, chopped
1/2 cup raisins
1/2 cup pickle relish
1/2 cup chopped celery
1/2 cup violet onions, chopped
2 eggs
1 tsp salt
1 tsp pepper
Gravy:
1/4 cup Magnolia Gold Butter
1 can Campbells Cream of Mushroom Soup
water
Procedure:
Pound lightly the Magnolia Chicken Breast Fillet. Marinate in the soy sauce mixture. Carefully line chicken pieces at the bottom and sides of deep 2 quarts pyrex or stainless bowl, overlapping chicken slightly.
For the filling: Mix all ingredients together in a bowl. Mash well. Press filling on top of chicken pieces. Cover with foil. Steam over high heat for one hour. Cool well. Remove foil. Loosen sides. Put a big round platter on top, invert. Decorate with assorted lettuce greens. Serve with gravy.
For the gravy: Cook all ingredients together in a saucepan, stirring occasionally. Let it boil and remove from heat. Transfer to a gravyboat and serve with chicken done.
*Makes 12-15 servings.


mamon Special Mamon or what Americans commonly call as Yellow Sponge Cake. Customers raved about the creamy and soft texture.shared this Mamon recipe which is reminescent of Goldilock’s special mamon recipe.







Ingredients
8 egg yolks
8 egg whites (separate the whites from the yolk in different bowls)
1/2 cup sugar
1/3 cup water
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 3/4 cups sifted Cake Flour
1/3 cup melted Butter
1/3 teaspoon Orange Extract
1/4 teaspoon Lemon Extract
1 teaspoon Cream of Tartar
3/4 cup sugar
Procedure
1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.
2. When you cannot feel the sugar granules from the mixture anymore, at low speed — add 1 tbsp. baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp. orange extract, and 1/4 tsp. lemon extract.
3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff (about 4 minutes).
4. Fold in the yolk mixture into the whites.
5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.
Note: I prefer softened butter. This way, I can control how much butter I want to grease the pans with.
6. Pour the mamon mixture into the greased molds, 3/4′s full. Thus, the resulting mamon will be high and soft.
7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.
8. When done, brush the mamon with softened butter and roll in a plate of sugar. You can also add grated cheese.
Other Notes:
1. Put extra butter, melted, at the bottom of the molds.
2. When you beat the eggwhites, you can change the direction of your beating BUT let 1 minute elapse before changing the direction of the beating.
3. Do procedure no. 3 first (the egg whites).



Meatloaf
Pre-heat oven to 350 F or 175 C. Prepare one loaf pan 9x5x3 inches line horizontally with one 250 gram package honey cured bacon. Put pan on a baking tray to catch drippings to prevent any oven “flare ups.”
Mix in a bowl: 1/2 kilo Monterey ground round beef, 1/2 kilo (500g) ground pork, 1/4 cup each of chopped violet onions, pickle relish, chopped celery, red bell peppers, grated cheese, canned liver spread, 2 cups bread cubes mashed with 2 eggs, 1 tsp. each of fine salt and pepper.
Boil then simmer uncovered 4 eggs with enough water to cover with 1 tsp. rock salt for 12 minutes (salt gives flavor and prevents the egg shells from cracking). Drain hot water and replace with tap water. Drain. Remove the shells.
Press half of the meat mixture (letter b) on prepared pan. Arrange hardboiled eggs down center vertically. Press the remaining meat mixture on top of eggs. Bake for one hour and 30 minutes. Remove meatloaf from oven. With two potholders, carefully invert meat on tray. Return to oven to brown bacon for 30 minutes more. Serves eight. Will last for four days if refrigerated. Reheat a slice in the microwave on high with gravy on top for one minute.
For the gravy: Put in a saucepan, one 290 grams can cream of mushroom soup, 1 cup milk, pan drippings. Mix with wire whisk over medium fire until simmering. Put in a sauceboat.
Tuna/Ham/Chicken/Shrimp Macaroni Salad
1/4 kilo elbow macaroni. Cook according to package directions. Drain under faucet water. Cool. (If pasta is hot, it will absorb all the dressing and your salad will be dry.)
Mix macaroni in a bowl with: 2 cups sandwich spread (one 470 ml bottle), 2 cups diced cooked ham or chicken or shrimps or canned tuna chunks , 2 red bell peppers — wash and wipe well. Put over fire, turning with a fork or tongs until skin is black. Cool. Remove skin and seeds. Cut into cubes. Two red apples unpeeled. Cut into cubes, 1 1/2 tsp. salt, 1 tsp. pepper, one 220 grams bar grated Magnolia Chezee cheese.
Pour salad on romaine lettuce lined tray. Top with 4 hardboiled eggs sliced into rings. Cover with plastic cling and refrigerate until ready to serve. Will last for one week if refrigerated. Serves 8 to 10.


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Chef Sylvia Reynoso-Gala’s Roast Spanish Chicken and then some

6072009
I FINALLY caught again the Secrets of the Masters episode of Chef Sylvia Reynoso-Gala!  For the second Saturday in a row, I got out of bed before lunch time. I turned the TV on and was surprised to see her while surfing through the channels.
So off I went to grab my notebook and blue Bic ballpen – I prefer to write in blue ink – so I could jot down the recipes.  I hope this helps one of my readers who had inquired in the past about Chef Sylvia’s recipe forPollo Iberico (Roast Spanish Chicken).  Previously, all I could write about was how I felt about Chef Sylvia, not exactly her recipes.  So, with two ripe guavas that had fallen from the tree outside and a tall glass of sub-zero water for breakfast, I take down notes as accurately as I can.
Here they are – the bacon-wrapped roast beef with three-mushroom gravy and pollo iberico (roast Spanish chicken)! I’m throwing in the roast beef for good measure.
(By the way, I noticed that she really gives out most of the measurements – not only her secrets! – which to me comes across as a true mark of a teacher. She’s been doing this for over three decades, that’s why!)
Bacon-Wrapped Roast Beef with Three-Mushroom Gravy
For the roast:
250 grams           Honey-cured bacon
1 ½ kilograms    Beef tenderloin (center still frozen)
For the gravy:
½ cup (1 stick)   Butter
½ cup*                  Fresh white button mushrooms, sliced
½ cup*                  Fresh shiitake mushrooms, sliced
½ cup*                  Fresh oyster mushrooms, sliced
1 piece                    Beef Bouillon Cube
½ cup*                  All-purpose flour
1 cup*                    Water
2 teaspoons         Liquid seasoning
*measurement I assumed based from what I saw, as it was not explicitly stated
Procedure:
Pre-heat the oven to 400 degrees Fahrenheit.  She didn’t specify this. I just based this from my own understanding of how to roast meats.*
Line up the bacon slices.  Put the beef tenderloin on the end near you and fold the bacon slices onto the beef.  Roll the whole thing so as to tightly wrap the bacon around the meat.  Put the bacon-wrapped beef on to a roasting rack placed on an aluminum foil-lined roasting pan.  Put it in the oven to roast.  Oh, she didn’t specify how long (and at what temperature*)!  Though I would suggest to roast it until medium to medium well only. For a beef tenderloin this size, 30 minutes would be for rare.  35 minutes for medium rare.  So, I suggest about 45 minutes.  Serve with the three mushroom gravy.
For the gravy, melt ½ cup of butter in a heavy bottom pan.  Saute sliced fresh white button, shiitake, and oyster muchrooms.  Turn them a number of times in the butter, then set them aside.  To the remaining butter in the pan, add the beef bouillon cube.  Add the flour.  Make sure to cook the flour well in the butter to avoid having that “raw” taste.  Add all the water.  Change to a wire whisk and whisk the gravy to prevent any lumps from forming.  When it has thickened and is coming to a simmer, add back the sauteed mushrooms.

Pollo Iberico (Roast Spanish Chicken)
(Chef Sylvia said that they give this to family friends for Christmas and everbody just loves it!)
1 or 2                      Spring chickens, whole, cleaned
For the marinade:
1 cup*                     Vegetable oil
3 big heads            Garlic, cloved separated and then smashed (pounded)
3 tablespoons       Soy sauce
3 tablespoons       Black peppercorns
2 tablespoons       Rock salt
1 teaspoon             Dried rosemary leaves
1 teaspoon             Paprika
½ teaspoon           Dried basil
½ teaspoon           Dried oregano
2 teaspoons           Sesame oil
*measurement I assumed based from what I saw, as it was not explicitly stated
Procedure:
Pre-heat the oven to 400 degrees Fahrenheit.  She didn’t specify this. I just based this from my own understanding of how to roast meats.*
In a big bowl, mix all the marinade ingredients well.  Rub the marinade all over the chicken – on the skin, in both cavities, and in between the skin and the meat.  Stuff the rest of the marinade inside and in between the skin and meat of the chicken.  With kitchen twine, tie the legs and the wings of the chicken, to ready it for roasting.  Wrap the chicken in cellophane (yes, cellophane!) and put it on to a roasting rack placed on an aluminum foil-lined roasting pan.  Let it roast for 1 hour and 30 minutes to 1 hour and 45 minutes*, until the chicken reaches your desired golden brown doneness.  Serve with a sprinkling of chopped parsley and lemon wedges on the side.

MAMON SPECIAL

Mamon Special (Filipino Yellow Sponge Cake)
by Sylvia Reynoso Gala/Minna Picache Cruz
Ingredients
8 egg yolks
8 egg whites (separate the whites from the yolk in different bowls)
1/2 cup sugar
1/3 cup water
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 3/4 cups sifted Cake Flour
1/3 cup melted Butter
1/3 teaspoon Orange Extract
1/4 teaspoon Lemon Extract
1 teaspoon Cream of Tartar
3/4 cup sugar
Procedure
1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.
2. When you cannot feel the sugar granules from the mixture anymore, at low speed — add 1 tbsp. baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp. orange extract, and 1/4 tsp. lemon extract.
3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff (about 4 minutes).
4. Fold in the yolk mixture into the whites.
5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.
Note: I prefer softened butter. This way, I can control how much butter I want to grease the pans with.
6. Pour the mamon mixture into the greased molds, 3/4?s full. Thus, the resulting mamon will be high and soft.
7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.
8. When done, brush the mamon with softened butter and roll in a plate of sugar. You can also add grated cheese.
Other Notes:
1. Put extra butter, melted, at the bottom of the molds.
2. When you beat the eggwhites, you can change the direction of your beating BUT let 1 minute elapse before changing the direction of the beating.
3. Do procedure no. 3 first (the egg whites).

BANANA CREAM CAKES

Banana Cream Cakes
by Sylvia Reynoso-Gala
Pre-heat oven to 350F or 175C. Prepare 6-1 cup capacity Bundt pan, grease bottom and sides with softened Magnolia Gold Butter. Or line 18-2 1/4 inch muffin pans with muffin paper.
1. Beat with mixer in a bowl at high speed:
1/2 cup softened Magnolia Gold Butter Salted
1 cup granulated sugar
1/4 cup peanut butter
1 tsp each of baking powder and baking soda
1cup fully ripe mashed bananas (lacatan or latundan or bongolan)
2 eggs
3. When creamy, turn mixer to low speed and add: 1/4 cup Magnolia Fresh Milk; 2 cups all purpose flour.
4. Beat util blended. Pour on prepared pans and bake 35-40 minutes if using bundt pans; 18-20 minutes if using cupcake pans.
5. Drizzle Ricoa Choco Syrup. Top with 1/4 cup coarsely chopped peanuts.



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