Wednesday, August 24, 2011

Pininyahang Chicken


Pininyahang Manok, here is my version of pineapple chicken. This dish is one of the favorite at home. I don’t really like the ginataan version. This dish is also easy to prepare, it is just basically sautéing. I am sure for those who have tried it or have had it before like it especially the kids, probably because of sweetness of the pineapple. And it smells good also it makes you really drool. It is normally served on parties, especially on fiesta celebrations.

Ingredients:

1 kilo chicken, cut into serving pieces with the bones intact
1 small tin can sliced pineapple, cut into chunks
2 medium size onion, chopped
1/2 head garlic, minced
4 potatoes, quartered
2 red and green bell pepper, sliced
1 small tomato, chopped
1/4 cup patis
1/2 cup evaporated milk
1 cup seven up
salt and pepper
cooking oil

Cooking procedure:

In a bowl marinate chicken with seven up for 20 to 30 minutes before cooking, and drain. In a sauce pan stir fry chicken for 3 to 5 minutes or until colour turns to golden brown. Remove from pan. In same sauce pan sauté garlic, onion, tomato and the chicken, stir fry for 2 to 3 minutes, Add patis and stir fry for 1 for 2 minutes. Pour in 3 cups of water and syrup from the pineapple tin can and simmer for 10 to 15 minutes. Add in potatoes, simmer for another 5 to 10 minutes or untilchicken and potatoes are cooked and tender, and sauce thickens. Add evaporated milk and pineapple cook for another 2 to 3 minutes. Add bell pepper, season with salt and pepper. Serve hot.



Sunday, August 14, 2011

Curlicues

Curlicues
You know how much flair curling ribbon adds to a package. Here's the easy way to make fondant curls. Curliques also are great used for hair, tails and confetti streamers.

Instructions:

step 1

Knead in 2 teaspoons Gum-Tex to 24 oz. rolled fondant. Roll out fondant 1/16 in. thick on Roll & Cut Mat. Cut into 1/4 in. strips.

step 2

Loosely wrap strips several times around a dowel rod to form curls. Let set 5 to 10 minutes.

step 3

Slide curl off dowel rod and let dry. Attach to cupcake.

Sunday, August 7, 2011

Conversion Cups to Grams

Conversion Calculators

To convert from one measurement to another, enter a figure in any of the boxes & press "Calculate".

Note: See Chart for Converting US Cups to Grams Below

Convert weight measurements

ozpoundsgramskg

Convert volume measurements

mltsptbspfl ozcupspintsquartslitersgallons

Convert butter measurements

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Convert length measurements

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Convert oven temperatures

Converting Cups to Grams

Converting Cups to Grams

Use these charts to convert measurements from US cups to grams for common baking ingredients.

All-purpose Flour and Confectioners' Sugar (Icing or powdered Sugar)

Cups to Grams

1/8 cup=15 grams

1/4 cup=30 grams

1/3 cup=40 grams

3/8 cup=45 grams

1/2 cup=60 grams

5/8 cup=70 grams

2/3 cup=75 grams

3/4 cup=85 grams

7/8 cup=100 grams

1 cup=110 grams

Granulated, Superfine or Caster Sugar

Cups to Grams

1/8 cup=30 grams

1/4 cup=55 grams

1/3 cup=75 grams

3/8 cup=85 grams

1/2 cup=115 grams

5/8 cup=140 grams

2/3 cup=150 grams

3/4 cup=170 grams

7/8 cup=200 grams

1 cup=225 grams

Butter or Margarine

Cups to Grams

1/8 cup=30 grams

1/4 cup=55 grams

1/3 cup=75 grams

3/8 cup=85 grams

1/2 cup=115 grams

5/8 cup=140 grams

2/3 cup=150 grams

3/4 cup=170 grams

7/8 cup=200 grams

1 cup=225 grams

Light, Golden or Dark Brown Sugar

Cups to Grams

1/8 cup=25 grams

1/4 cup=50 grams

1/3 cup=65 grams

3/8 cup=75 grams

1/2 cup=100 grams

5/8 cup=125 grams

2/3 cup=135 grams

3/4 cup=150 grams

7/8 cup=175 grams

1 cup=200 grams

Unsweetened Cocoa Powder

Cups to Grams

1/8 cup=15 grams

1/4 cup=30 grams

1/3 cup=40 grams

3/8 cup=45 grams

1/2 cup=60 grams

5/8 cup=70 grams

2/3 cup=75 grams

3/4 cup=85 grams

7/8 cup=100 grams

1 cup=125 grams

Cake Flour

Cups to Grams

1/8 cup=10 grams

1/4 cup=20 grams

1/3 cup=25 grams

3/8 cup=30 grams

1/2 cup=50 grams

5/8 cup=60 grams

2/3 cup=65 grams

3/4 cup=70 grams

7/8 cup=85 grams

1 cup=95 grams

Sliced Almonds

Cups to Grams

1/8 cup=10 grams

1/4 cup=20 grams

1/3 cup=25 grams

3/8 cup=30 grams

1/2 cup=40 grams

5/8 cup=50 grams

2/3 cup=55 grams

3/4 cup=60 grams

7/8 cup=70 grams

1 cup=80 grams

Ground Almonds

Cups to Grams

1/8 cup=25 grams

1/4 cup=50 grams

1/3 cup=65 grams

3/8 cup=75 grams

1/2 cup=100 grams

5/8 cup=125 grams

2/3 cup=135 grams

3/4 cup=150 grams

7/8 cup=175 grams

1 cup=200 grams

Flaked Coconut

Cups to Grams

1/8 cup=10 grams

1/4 cup=20 grams

1/3 cup=25 grams

3/8 cup=30 grams

1/2 cup=40 grams

5/8 cup=45 grams

2/3 cup=50 grams

3/4 cup=60 grams

7/8 cup=65 grams

1 cup=75 grams

Grated Coconut

Cups to Grams

1/8 cup=10 grams

1/4 cup=25 grams

1/3 cup=35 grams

3/8 cup=40 grams

1/2 cup=50 grams

5/8 cup=60 grams

2/3 cup=65 grams

3/4 cup=75 grams

7/8 cup=85 grams

1 cup=100 grams


http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm



Chef Boy Logro.. My idol Chef "Copy Recipe"

[EPISODE 1/JULY 3] STEAMED LAPULAPU with Leeks

Ingredients:

1 whole approx. 2 k fresh lapulapu

50 ml oyster sauce

50 ml Japanese soy sauce

50 ml dark mushroom soy sauce

1 jigger Chinese wine

300 grms julienne onion leeks

20 grms coriander leaves

50 grms thinly sliced ginger

50 ml cooking oil

2 grms salt

50 grms sugar

1 grm white ground pepper

1 cup chicken stock

2 big plum tomatoes

1 cucumber

Procedure:

1. Blanch the head of lapulapu to open, then sprinkle with salt.

2. Bed with green part of leeks into steamer then place the lapulapu, pour on top the Chinese wine, oyster sauce, Kikkoman, dark mushroom soy sauce, sugar, salt, and chicken stock.

3. Steam for 30 minutes, then remove from steamer. Place it in oval plates, then debone the lapulapu, by using serving spoon and fork.

4. Garnish with julienned leeks (white part only) on top of lapulapu.

5. Have ready over-heated cooking oil and pour on top just before serving.

6. Strain and season remaining sauce from steamed lapulapu. Pour on the side of the lapulapu.

[EPISODE 1/JULY 3] STIR-FRY SEAFOOD WITH VEGETABLES IN CRYSTAL NOODLE BASKET

Ingredients:

500 grms tiger prawns

300 grms scallops

300 grms fish fillet

80 grms Chinese cabbage strips

20 grms Ginger and Garlic puree

1 jigger Chinese wine

2 grms White pepper

2 grms Salt

5 grms Chicken powder

50 grms Cornstarch

1 cup Chicken stock

1 tsp Sesame oil

5 grms Sesame seeds

½ tsp Sodium bicarbonate

10 grms Sugar

1 pc White egg

2 liters Cooking oil

100 grms Sotanghon

100 grms Broccoli

100 grms Taiwan pechay (Bokchoy)

50 grms Coriander leaves

100 grms Fresh shiitake mushroom

Procedure:

1. Remove cut into strips debone chicken, marinate seafood in in sodium bicarbonate, Ajinomoto, salt, white egg, Chinese wine, and cornstarch. Mix well for 10 minutes.

2. Pour on top the cooking oil then set aside and keep in chiller for 2 hours.

3. Cut the crystal noodles into 5-inch strips. Place it on perforated ladle; then press with other perforated ladle and place on a deep-fat heated oil until it becomes crispy round. Set aside.

4. Blanche the Chinese cabbage for a few minutes. Don’t overcook. Strain and set aside.

5. Blanche marinated chicken into deep-fat heated oil for 2 minutes then press though strainer.

6. Stir-fry the pureed ginger and garlic, deglaze with Chinese wine. Add chicken stock, Aji-ginisa, add strips of chicken, Chinese cabbage. Season to taste.

7. Thicken with dissolve cornstarch until light creamy.

8. Arrange on plate noodle basket then place the stir-fry chicken into basket. Garnish with sesame seeds and sesame oil and serve hot.

[EPISODE 1/JULY 3] CRISPY CHICKEN IN PEKING SAUCE

Ingredients:

1 whole approx. 1 kilo chicken

1 tsp Dark mushroom soy sauce

1 tsp Oyster sauce

½ tsp Japanese soy sauce

½ tsp Sesame oil

5 pcs Star Anise

50 grms Mirepoix

1 cup White sugar

50 grms Cornstarch

1 liter Water

½ tsp Salt

5 pcs Black pepper (whole)

1 pc Bay leaf

Procedure:

1.Have ready deep stock pot. Pour water, Kikkoman, dark mushroom soy sauce, oyster sauce, sesame oil, star anise, mirepoix, white sugar, salt, black pepper and bay leaf.

2. Add the chicken, simmer for 1 hour, remove from stock pot, then hang and drain until the water completely drains out.

3. Have ready fat heated oil then deep fry the chicken until crispy.

4. Caramelize the sugar. The remaining peking stock may be added, then thicken with cornstarch.

[EPISODE 2/JULY 10] PINAKBET WITH LECHON CARAJAY

LECHON CARAJAY

Ingredients:

4 k Pork belly

100 grms. Rock salt

400 grms. Mirepoix

3 gal. Water

1 gal. cooking oil

Procedure:

• Boil the pork belly in water with mirepoix until very tender.

• Remove the rib bones from belly and skewer over the top into the skin by using fork. Then scrub with rock salt.

• Place pork belly on wok the and pour oil to the level of pork belly. Cover wok and cook.

• After 30 minutes, pour over remaining oil in wok to the pork belly.

• Turn once slowly. Then sprinkle with ¼ cup of water to become crunchy and crispy.

• Remove from wok and prepare to serve.

PINAKBET WITH CRISPY LECHON CARAJAY

Ingredients:

250 grms. lechon carajay

300 grms. pumpkin tourney

300 grms. blanched okra

300 grms. blanched ampalaya

300 grms. eggplant

300 grms. string beans

1 pc. minced red onion

50 grms. chopped garlic

2 pcs. sliced tomatoes

¼ cup achuete (boiled with oil)

100 grms. shrimp paste

1 tspn. baking soda

½ tspn. salt

½ tspn. crushed peppercorn

¼ cup cooking oil

Procedure:

1. Sauté garlic, onion, tomato in oil from achuete. Add in bagoong.

2. Combine all vegetables and season with salt and crushed peppercorn.

3. Arrange on plate and top with lechon carajay just before serving.

[EPISODE 2/JULY 10] KINULOT NA PLAPLA

Ingredients:

500 grms plapla

100 grms lemon grass

¼ cup lemon juice or kalamansi juice

100 grms pureed coriander leaves

50 grms pureed garlic

50 grms pureed ginger

4 pcs. pureed green chilli

1 tspn. paprika

100 grms.cornstarch

100 grms. all-purpose flour

1 cup coconut milk

2 liters cooking oil

1 tspn. salt

1 tspn. crushed peppercorn

1 jigger brandy

Procedure:

• Fillet the plapla and cut into portion sizes. Season with puree of garlic, ginger, coriander leaves, chili, paprika and salt.

• Dredge into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.

• Thread with lemon grass remaining plapla bones from gills to the tail to create curly form.

• Season with pureed ginger, garlic, coriander leaves, chilli, paprika and salt.

• Also dredge this into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.

• Stir-fry the combination of pureed garlic, ginger, coriander leaves, chili. Flame with brandy into the wok. Add in the coconut milk.

• Toss the deep fried crispy plapla fillet and season with salt.

• Arrange everything on plate to form kinulot na plapla. Garnish with coriander leaves.

[EPISODE 2/JULY 10] ENSALADANG HIPON AT SUHA IN MANGO SALSA

Ingredients:

500 grms. peeled shrimps (blanched in wine and water)

6 pcs. tiger prawns in bamboo skewers

50 grms. pickle relish

50 grms. canned pimiento (or red bell pepper brunoise)

50 grms. celery stalk brunoise

2 tbspn. hot sauce

500 grms. pomelo wedges

300 grms. Lolo Rosso lettuce

200 Romaine lettuce

3 pcs. foot-long bread

50 grms. fresh peeled tomatoes brunoise

50 grms. spring onion brunoise

2 pcs. pureed ripe mango

1 cup olive oil

¼ cup lemon juice

300 grms. walnuts

1 tspn. Salt

1 tspn. white pepper

2 jiggers white wine

50 grms. Leeks (green part only)

50 grms. celery leaves

1 liter water

Procedure:

• Remove the vein of shrimp by using bamboo sticks, then skewer each piece without head.

• Have ready water and white wine into the pot with lemon slice and leeks, celery leaves. Boil for 3 minutes. Remove from boiling water and set aside. Keep cool.

• Take off the shell but leave the tail. Cut into butterfly from the stomach sides of the shrimp, then place it on clean cloth or absorbent kitchen paper towel and press it to become flat and set aside.

• Chop peeled shrimps or put them in food processor.

• Place in bowl and combine pickle relish, pimientos, celery, walnut, spring onion, tomato, mayonnaise, hot sauce, salt and pepper. Set aside.

• Twist thin, long slices of foot-long bread inside the ring mould, then bake in low heat for 30 minutes or until toasted.

• Rinse and dry the lettuce and place inside the toasted footlong bread.

• Arrange on plate with bouquet of lettuce.

• Place the shrimp mixture on plate, over the top with pomelo wedges and butterfly prawns.

• Spoon or drizzle with mango salsa before serving. Sprinkle with walnuts and spring onion.

MANGO SALSA

Ingredients:

2 pcs. ripe mango

1 cup olive oil

¼ cup lemon juice

1 tspn. salt

1 tspn. white pepper

Procedure:

Combine all ingredients into the blender until creamy. Season to taste.

[EPISODE 3/JULY 17] GAMBAS AL AJILLO

Ingredients:

500 grms. tiger prawns, peeled and deveined

1 tspn. paprika

¼ cup calamansi juice

100 grms. chopped garlic

¼ cup olive oil

50 grms. chopped parsley

2 jiggers brandy

2 pcs. green chilli

30 grms. garlic chips

100 grms. banana leaves (round cut)

1 pc. white onion

30 grms. finely julienned pumpkin

30 grms. finely julienned carrots

1 tspn. crushed peppercorn

To serve with 2 cups cooked rice

Procedure:

1. Marinate for 10 minutes peeled shrimps in paprika, calamansi juice, salt, pepper and olive oil.

2. Sauté chopped garlic in hot olive oil. Add in shrimp and flambé with brandy.

3. Season with salt and pepper.

4. Have ready heated sizzling plate, brush with onion and oil. Bed with banana leaf.

5. Arrange Gambas Al Ajillo and cooked rice on sizzling plate. Garnish on top with julienned carrots and pumpkin. Sprinkle with crispy garlic chips and chopped parsley.

[EPISODE 3/JULY 17] BEEF SALPICADO Y PICANTE

Ingredients:

500 grms. beef tenderloin chunks

100 grms. chopped garlic

50 grms. white onion

50 grms. celery

2 jiggers red wine

1 tspn. paprika

¼ cup soy sauce

1 tspn. chicken powder

2 jiggers brandy

500 grms. mashed potato

1 tspn. salt

50 grms. chopped parsley

1 tspn. crushed peppercorn

1 cupped olive oil

50 grms. green chilli

Bruschetta as many as needed

Procedure:

1. Marinate for 10 minutes the beef tenderloin chunks together with garlic, paprika, soy sauce liquid seasoning, red wine, salt, pepper and olive oil.

2. Sauté the garlic in olive oil, celery, onion and green chilli. Flambé with brandy the marinated beef until done.

3. Have ready mashed potato on plate filled with sautéed beef salpicado. Garnish with crispy garlic chips and pair off with bruschetta.

[EPISODE 3/JULY 17] PAELLA VALENCIANA

Ingredients:

30 grms. bacon macedon

50 grms. brunoise white onion

30 grms. brunoise peeled garlic

100 nl. olive oil

100 grms. chicken chunks

100 grms. pork chunks

150 ml. tomato sauce

5 grms. paprika

5 grms. saffron

1 kg. calrose rice

200 grms. squid rings

10 pcs. mussels

3 100-gram pcs. crabs cut into 4

10 pcs. clams

10 pcs. shrimps with shell

50 grms. red and green bell pepper batonnets

1 50-gram pc. chorizo de bilbao

50 grms. blanched and frozen green peas

2 pcs. hard-boiled eggs cut into wedges

2 pcs. lemon wedges

10 pcs. asparagus spears

10 grms. bouquet of parsley

Procedure:

1. Over paella pan on open top burner, put bacon and stir from time to time for 3 minutes. Then add in onion, garlic, olive oil.

2. Sauté the chicken and pork. Add tomato sauce. Sprinkle with paprika, saffron, calrose rice. Then pour everything over the rice paella soup stock.

3. Allow to boil, then add the squid. Stir once then season with salt and pepper.

4. Reduce the flame, then arrange over the top of paella rice the mussels, clams, crabs, shrimps, red and green bell pepper, chorizo.

5. Cover with wax paper; then cover again with aluminum foil. Oven bake at 400˚F from 30 to 45 minutes or until done.

6. When done, garnish on top with hard-boiled egg, frozen peas, lemon or dayap, asparagus, boquet of parsley.

7. Before serving, drizzle with olive oil.

*PAELLA STOCK

Ingredients:

2 liters water

200 grms. shrimp heads

300 grms. chicken bones

300 grms. fish bones

300 grms. pork bones

1 tspn. egg yellow food color

300 grms. mirepoix

[EPISODE 4/JULY 24] CRISPY CHICKEN CHOW MEIN

Ingredients:

500 grms. julienned chicken breasts

50 grms. cafrots

50 grms. red and green bell peppers

50 grms. celery

50 grms. kinchay

50 grms. white onion

50 grms. cabbage

50 grms. leeks

50 grms. shiitake mushrooms

50 grms. snowpeas

50 grms. pureed garlic

50 grms. pureed ginger

1 jigger Chinese wine

100 grms. cornstarch

2 tbspns. chicken powder

2 cups chicken stock

50 grms. spring onion

500 grms. canton noodles

1 liter cooking oil

1 tspn. salt & pepper

Procedure:

• Deep fry the canton noodles until crispy and set aside.

• Sauté in wok puree of ginger and garlic, flambé with Chinese wine, chicken and all vegetables. Add in chicken stock, salt and chicken powder. Allow to boil then thicken with dissolved cornstarch. Simmer for a while.

• Bed plates with crispy noodles over the top with stir fry chicken and vegetables. Garnish with kinchay and spring onion.

[EPISODE 4/JULY 24] HERB SEAFOOD CREPE CASSEROLE

Ingredients:

3 pcs. herb crepe

150 grms. fish fillet chunks

150 grms. squid ring cuts

150 grms. peeled and deveined shrimp

2 cups béchamel sauce

1 cup tomato sauce

300 grms. quickmelt cheese

200 grms. mozzarella cheese

100 grms. parmesan cheese

4 pcs. bread sticks

50 grms softened butter

¼ cup olive oil

50 grms. fresh basil leaves

1 tbspn. French mustard

1 tspn. salt

1 tspn. crushed peppercorn

1 jigger white wine

25 grms. chopped parsley

Procedure:

• Marinate all seafoods with olive oil, chopped basil leaves, mustard, salt and pepper and white wine.

• Put marinated seafoods into triangle-folded herb crepes; and place them into casserole dish with béchamel and totato sauce.

• Cover with grated quickmelt cheese and mozzarella cheese then baked in oven for 30 minutes or until done. Then sprinkle with parmesan cheese and parsley.

[EPISODE 4/JULY 24] CHICKEN RELLENO

CHICKEN RELLENO

Ingredients:

1 whole deboned chicken

500 grms. minced chicken breasts

25 grms. raisins

25 grms. pistachio nuts

50 grms. ham chunks

6 pcs. hard-boiled quail eggs

3 pcs. chorizo de bilbao

230 ml. all-purpose cream

blanched carrot strips

500 grms. beaten eggs

1 tspn. salt

100 grms. all-purpose flour

50 grms. white onion brunoise

1 tspn. salt and pepper

2 pcs. big apples

1 tspn. paprika

Procedure:

1. Combine minced chicken, raisins, pistachio nuts, cooked ham chunks, brunoise onion, all-purpose cream, egg, flour, salt and pepper.

2. Stuff filling into deboned chicken together with quail egg, carrots strips and chorizo de bilbao.

3. Wrap in aluminum foil then roast in oven for one hour or until done.

4. Remove the foil then brush with softened butter. Sprinkle with paprika. Place in salamander until golden brown.

5. Cut into portion size. Arrange on plate and garnish with apple swan.

[EPISODE 5/JULY 31] JUMBO CHICKEN EMPANADA

Ingredients:

1 k minced chicken breast

200 grms. raisins

100 grms. chopped onions

4 pcs. hard-boiled eggs (chopped)

300 grms. blanched potato cubes

1 k empanada dough

2 pcs. beaten eggs

300 grms. flour

50 grms. chopped garlic

1 tbspn. turmeric powder

Procedure:

• Sauté garlic, onion, minced chicken. Add turmeric powder. Set aside until cold.

• Add hard-boiled egg, potato, raisin, and set aside.

• Flatten empanada dough into round shape with dough roller. Brush with beaten egg at edges of the dough, then fill with empanada filling in the center.

• Fold into half-moon shape. Press with fork the edges of the empanada dough to secure and seal.

• Have ready heated oven 250°F and bake for 30 minutes or until done.

[EPISODE 5/JULY 31] OVERSIZED BURGER

Ingredients:

700 grms. minced lean meat

300 grms. beef fat

6 pcs. white loaf bread

1 cup fresh milk

500 grms. brunoise white onions

1 tbspn. salt

1 tbspn. white pepper

1 tbspn. chicken powder

3 pcs. beaten eggs

50 grms. parsley

1 pc. jumbo burger bun

6 pcs. pickled cucumber (sliced lengthwise)

500 grms. iceberg lettuce

500 grms. tomato slices

500 grms. cucumber (sliced lengthwise)

10 pcs. black olives

2 cups mayonnaise

300 grms. flour

2 pcs. bamboo skewers (12 in.)

Procedure:

• Combine lean beef and fat. Mash together white part of loaf bread into milk, white onion, salt, pepper, egg, chicken powder and flour.

• Form everything into round-shape patty, then grill in griddle until done.

• Cut the jumbo burger buns into three. Spread mayonnaise on each layer. Bed with lettuce, tomato, pickles, cucumber, onion and, lastly, the patty.

• Garnish with skewered black olives, pickles, tomato, cucumber and parsley.

[EPISODE 6 / AUG 7] ROAST BEEF SHAWARMA STYLE WITH VEGGIE AND

Ingredients:

2 k sirloin beef (cut thinly)

500 grms. onion rings

500 grms. tomato slices

1 tspn. salt

1 tspn. crushed black peppercorn

¼ cup mustard

35 pcs. pita bread

500 grms. cucumber

1 pint sour cream

1 pint yogurt

1 small bot. hot sauce

Procedure:

• Season the skewered sirloin with salt, crushed peppercorn and mustard alternately with tomato and onion.

• Roast in oven for 1 hour. Transfer to Salamander until become brown.

• Garnish roast beef and pita bread with cucumber, tomato and onion.

• Add hot sauce, yogurt and sour cream according to taste.

[EPISODE 6 / AUG 7] HONEYED BABY BACK RIBS

Ingredients:

2-3 K baby back ribs

½ cup honey

½ cup apple juice

15 grms. garlic

½ cup catsup

50 grms. brown sugar

½ cup pineapple juice

2 pcs. bay leaf

2 grms. black peppercorn

300 grms. mirepoix

1 tspn. salt

1 cup chicken stock

20 grms. parsley bouquet

Procedure:

• Marinate the whole baby back ribs in honey, apple juice, chopped garlic, catsup, pineapple juice, brown sugar, bay leaves, black peppercorn, mirepoix, salt and chicken stock.

• Place in roasting pan and cover with aluminum foil. Roast for 2 hours or until tender.

• Remove from roasting pan and, on a stainless rack, place in Salamander until brown.

4. Strain the remaining sauce, serve on the side.

5. Garnish with parsley.

[EPISODE 6/ AUG 7] BAKED TUNA BELLY

Ingredients:

1 k tuna belly

2 pcs. red onion

2 pcs. tomato slices

4 pieces siling pangsigang

30 grms. julienned ginger

6 pcs. calamansi, squeezed

¼ cup cooking oil

50 grms. flour

15 grms. spring onion, chopped

Procedure:

1. Season tuna belly with kalamansi juice,and dredge with flour one side of tuna belly.

2. Mark with hot stainless steel cress cut. Bed with slices of red onion, tomato, sili pansigang, ginger on banana leaves and aluminum foil.

3. Bake for 3 minutes or until brown.

4. Garnish with kinchay and spring onion.

[EPISODE 6/ AUG 14] PRITCHON DE LECHE

Ingredients:

1 whole piglet

500 grms. mirepoix

5 lit. water

200 grms. rock salt

4 pcs. bay leaf

2 grms. peppercorn

300 grms. bread crumbs

1 big can liver spread

1 cup vinegar

200 grams. sugar

Procedure:

1. Boil the piglet with the water, mirepoix, bay leaves and black peppercorn until tender. Take off from pot and cool for a while. Then skewer with fork as long as you can and scrub with rock salt.

2. Put steel pot holder in big wok and place the piglet on it until done and turn once. Sprinkle with water to become crunchy and crispy.

3. Reduce the remaining stock, strain. Add bread crumbs, liver spread, vinegar and sugar until thickened. Serve together with crispy Pritchon de Leche.

[EPISODE 6/ AUG 14] BALUT IN TEMPURA BATTER

Ingredients:

6 pcs. shelled balut

400 grms. show flour

3 pcs. egg yolk

50 grms. corn flour

200 grms. ice cubes

1 cup mayonnaise

1 pc. grated green mango

50 grms. spring onion, brunoise

1 lit. cooking oil

10 grms. fresh bay leaf

1½ cup water

Procedure:

1. In mixing bowl, combine water and egg yolk, and add in showa flour, ice cubes and fresh basil leaves.

2. .Dredge balut into corn starch; then deep fry In pre-heated oil until golden brown.

3. Place on paper towel and set aside.

5. Cut ino small cubes the balut, place it on mixing bowl, add in grated green mango, spring onion and mayonnaise. Also add in juice from the balut.

6. Serve with tartar sauce.

[EPISODE 6/ AUG 14]BRAISED FISH FILLET WITH TOFU

Ingredients:

500 grms. lapu Lapu fillet

1 pack soft tofu

1 tbspn. ginger puree

1 tbspn. garlic puree

20 grms. coriander leaves

50 grms. crispy fried ginger julienne

100 grms. potato flour

2 cups chicken stock

1 pc. egg white

1 jigger Chinese wine

1 pc. egg yolk

Procedure:

1.Season fish fillet with combination of egg yolk and potato flour.

2. Deep fry fish fillet until done and set aside.

3. Cut tofu into chunks, then soak in hot water.

4. Sautée ginger and garlic puree, flambé with Chinese wine. Thicken with potato flour and, lastly, egg white.

5. Add fish fillet and tofu. Do not stir, just shake a little. Garnish with coriander leaves and crispy ginger on top.

[EPISODE 8 / AUG. 21] YAKI YASAI

Ingredients:

50 grms bean sprouts

50 grms green bell pepper

50 grms red bell pepper

50 grms julienned cabbage

50 grms green asparagus

20 grms butter

1 tbsp Kikkoman sauce

1 tbsp Sake

Pinch of salt

Pinch of crushed black peppercorn

1 tbsp Cooking oil

20 grms Julienned carrots

Procedure:

Stir fry into teppanyaki table all vegetables season with Kikkoman, sake, salt, pepper and lastly in the butter.

[EPISODE 8 / AUG. 21] PRAWNS TEPPANYAKI

Ingredients:

1 pc approx.. 300 grms tiger prawn butterflied

1 jigger brandy

½ jigger sake

1 tbsp Kikkoman sauce

30 grms Butter

1 tbsp Cooking oil

Pinch of salt

Pinch of crushed black peppercorn

Procedure:

1. Have ready heated teppanyaki, pour oil, then place prawn. And flambé with brandy, use lighter to ignite the brandy.

2. Cover with silver ware for 3 minutes, take off the cover then flame again with sake.

3. In one side corner of teppanyaki table, place the butter until melted and add in Kikkoman sauce.

4. Take off the meat from tiger prawn and cut into portion size then place it on the plate. Spoon over the prawn the melted Kikkoman.

[EPISODE 8 / AUG.21] BEEF TEPPANYAKI

Ingredients:

250 grms beef tenderloin or wagyu

50 grms Butter

1 jigger brandy

20 grms Garlic chips

2 tbsps Kikkoman sauce

1 tbsp Cooking oil

Pinch of salt

Pinch of crushed black peppercorn

Procedure:

1. Have ready heated teppanyaki, pour oil then place beef tenderloin, flambé with brandy, use lighter to ignite the brandy.

2. Stir fry in teppanyaki table with garlic chips until golden brown, then set aside.

4. On one side corner of teppanyaki table, place the butter until melted and add in the Kikkoman sauce.

5. Cut the beef into portion size and, just before serving, spoon over the beef melted Kikkoman sauce and butter, and over the top with garlic chips.

[EPISODE 9 / AUG.28] SUPER-BEEFY CALDERETA

Ingredients:

½ k Paypay (beef chuck) cubed

2 tspn. Calamansi juice

2 tspn. Salt & pepper

½ tspn. Ground peppercorn

1 tspn. Cooking oil

½ cup Tomato sauce

½ cup Tomato paste

1 ½ cups Chicken stock

1 pc. Bay leaf

½ cup Red and green bell pepper

½ cup Liver spread

2 cups Cubed potato

¼ cup Shredded cheese

2 pcs. Siling labuyo chopped

1 cup Onion chopped

¼ cup Garlic chopped

1 cup Tomato chopped

Procedure:

· Marinate beef in calamansi juice, salt and pepper for 1 hour.

· In hot greased pan, stir fry beef until golden brown.

· In hot greased sauce pan, sauté garlic, onion, tomato, and tomato paste.

· Pour tomato sauce, chicken stock and bay leaf simmer into beef until almost tender.

· Add red and green bell pepper, liver spread, potato and cheese. Cook until thick.

· Add siling labuyo and simmer for a few minutes more.

· Add grated cheese. Serve hot.

Humba

Stewed pork slices braised until tender and well infused with a mélange of flavors and spices

Preparation Time: 15 minutes plus 15 minutes to marinate pork

Cooking Time: 1 hour

Servings: 6 - 8

Ingredients

1 kg. liempo, cut into serving pieces, skin on

¾ cup vinegar

¼ cup MAGGI Savor, Classic

3 cups water

1 tbsp. salted black beans

½ cup raw skinless peanuts

1 tbsp. minced garlic

2 bay leaves

1 tbsp. tajure

1 tsp. black pepper

2 tbsp. brown sugar

1 8g. pack MAGGI MAGIC SARAP

Procedure

  1. Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
  2. In a pan, put together marinated pork, water, black beans, peanuts and garlic. Bring to a boil then add bay leaves, tajure, black pepper, sugar and MAGGI MAGIC SARAP.
  3. Cook covered for at least 45 minutes or until meat is tender. Serve hot with steamed rice.

Chef Logro recipe

[EPISODE 9 / AUG. 28] MAGIC PORK HUMBA

*RECIPE by MAGGI*

INGREDIENTS:

1 kg liempo, skin-on, cut into serving pieces

Three fourth cup vinegar

One half cup MAGGI Savor, Classic

3 cups water

2 tbsp tausi (fermented salted black beans)

One half cup raw skinless peanuts

1 tbsp minced garlic

2 bay leaves

1 tbsp tajure (fermented bean curd)

1 tsp whole black peppercorns

3 tbsp brown sugar

1 8g sachet MAGGI MAGIC SARAP

PROCEDURE

1. Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.

2. In a pan, combine marinated liempo, water, tausi, peanuts and garlic. Bring to a boil. Add bay leaves, tajure, black peppercorns, sugar and MAGGI MAGIC ARAP.

3. Lower heat to a simmer and cook covered for at least 45 minutes or until pork is tender.

[EPISODE 9 / AUG. 28] FINGER-LICKIN’ CHICKEN POT ROAST

Ingredients:

1 whole (or 1½ k) chicken

¼ cup Bacon cubed

1 large Garlic clove mashed

1 pc. White onion sliced

1 tbspn. Olive oil

1 tbspn. Butter melted

1 pcs. Baby celery heart quartered

10 pcs. Carrot balls

2 pcs. Zucchini cut into chunks

10 pcs. Marble potato

2 cups Chicken stock

¼ cup White wine

¼ cup Brandy

1 pc. Bay leaf

2 Fresh thyme sprigs

2 Fresh rosemary sprigs

1 tspn. Salt

1 tspn. Black peppercorn

2 Fresh parsley sprigs

Procedure:

· Heat olive oil in large flame-proof casserole and Sauté onion, garlic and bacon. Flame with brandy and wine.

· Brush chicken with melted butter and season well. Lay on top of onion mixture and arrange prepared vegetables around them.

· Pour chicken stock and wine around chicken and add herbs.

· Cover and pot roast for 1 hour, then remove lid and turn occasionally until golden and tender.

· Remove vegetables with slotted spoon and arrange on platters and chicken pot roast. Spoon over chicken the remaining sauce. And sprinkle with parsley.

[EPISODE 10 / Sept.4] TAKAM-TAKAM SEAFOOD HOFAN

Ingredients:

500 g Hofan (Chinese noodles)

100 g tiger shrimps peeled

100 g squid rings

100 g fish fillet

2 cups fish stock

30 g cornstarch

300 g bokchoy (Taiwan pechay)

1 tspn. sesame oil

Salt and pepper to taste

Procedure:

1. Cook hofan noodles to al dente, drain and set aside.

2. Blanch separately into oil the shrimp, squid and fish, set aside.

3. Stir fry bokchoy leaves and sesame oil, set aside.

4. Stir fry in sesame oil seafood and thicken with cornstarch.

5. Place pasta on plates over the top with seafood mixture and bokchoy leaves.

[EPISODE 10 / Sept.4] MAGIC SEAFOOD SUKIYAKI

*RECIPE by MAGGI*

Ingredients:

6 Tbsp Japanese soy sauce

6 Tbsp sake

6 Tbsp mirin

3-4 Tbsp sugar

2 cups water

2 tsp dashi

1 8-gram sachet MAGGI MAGIC SARAP

½ cup leeks

12 pcs scallops

12 pcs prawns, peeled, tails left intact

200 gms salmon fillet, cubed

1 pack shiritake (yam) noodles or vermicelli noodles, soaked in water

1 pack enoki mushrooms

2 cups napa cabbage

1 tube Japanese tofu, sliced into 6

Procedure:

In a sukiyaki pan, combine the first seven ingredients. Arrange remaining ingredients around the sukiyaki pan, except for cabbage and tofu. Let it boil and then simmer until all seafood are cooked. Add cabbage and tofu and simmer for 1 minute.

Serve hot with fresh egg.

[EPISODE 10 / Sept.4] FLYIN HIGH PAD THAI

Ingredients:

500 grms. boneless, skinless chicken breasts

5 tbspn. + 1 tspn. Asian fish sauce

1 pack Japanese tofu, quartered

1 cup water

2 tbspns. Lime juice

1 ½ tspns. Rice wine vinegar

3 ½ tbspns. Sugar

¾ tspn. Salt

¼ tspn. Cayenne

500 grms. linguine

3 tbspns. Cooking oil

4 cloves Garlic, chopped

2/3 cup Salted peanuts, finely chopped

2 cups Bean sprout

½ cup Cilantro leaves

Procedure:

In small bowl, combine the chicken and ½ tspn. fish sauce. In another bowl, combine tofu with another ½ teaspoon fish sauce. In a glass or stainless-steel bowl, combine the remaining 5 tbspns. fish sauce with water, 1 ½ tbspns. lime juice, vinegar, sugar, salt, and cayenne.

•In pot of boiling, salted water, cook linguine until done. Drain.

• in wok, heat 1 tbspn. oil over moderately high heat. Add chicken and cook, stirring until just done. Remove.

• Put another tablespoon of oil in wok. Add tofu and cook, stirring, for 2 minutes. Remove.

• Put the remaining 1 tbspn. oil in wok, add garlic and cook, stirring, for 30 seconds. Add pasta and fish sauce mixture. Cook, stirring, until nearly all the liquid is absorbed. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat.

Stir in remaining 1/2 tbspns. lime juice, bean sprouts, and half the cilantro. Top with remaining peanuts and cilantro.

[EPISODE 11 / Sept.11] ANGHANG SA GATA BICOL EXPRESS

Ingredients:

½ k pork belly cut into strips

½ cup bagoong alamang (shrimp paste)

2 tbspns. Cooking oil

2 tbspns. Grated ginger

1 tbspn. Siling labuyo, chopped

1 cup Siling haba, sliced diagonally

2 cups Coconut milk, 2nd extract

¼ tspn. Chicken powder

½ cup Coconut cream 1st extract

½ jigger Brandy

Salt and pepper to taste

kinchay

Procedure:

· Heat oil in pan, sauté ginger and pork until brown. Flame with brandy.

· Add bagoong alamang and siling labuyo. Stir fry until pork is completely covered with bagoong.

· Pour coconut milk and siling haba, season with salt, pepper and chicken powder.

· Cover and simmer over medium heat for 5 minutes.

· Add coconut cream and simmer in low heat for 2 minutes or until coconut cream consistency thickens. Sprinkle with chopped kinchay.

[EPISODE 11 / Sept. 11] MAGIC LAING

*RECIPE by MAGGI*

Ingredients:

¼ cup oil

¼ kilo pork belly, cubed

2-3 slices ginger, finely chopped

2 Tbsp garlic, chopped

¼ cup onions, chopped

¼ kilo shrimps or prawns, shelled,

2 Tbsp shrimp paste, raw

40 pcs gabi leaves, sliced

3 pcs buko juice

¾ cup water

1 sachet MAGGI MAGIC SABAW Chicken Flavor

3 cups coconut milk, 2nd extraction

3-4 pcs Red Labuyo

2 cups coconut cream, 1st extraction

1 8g sachet MAGGI MAGIC SARAP

Prodecure:

In a pan, heat oil. Add pork belly and cook for about 8-10 minutes. Add ginger, garlic and onions and sauté until fragrant. Put in shrimps and cook until it changes color. Add shrimp paste and sauté for 5 minutes. Add gabi leaves, buko juice, stock and coconut milk. Simmer for 30-35 minutes and then add coconut cream. Continue cooking over low heat until almost all the liquid has reduced. Season dish with MMS and simmer for 5 minutes more.

[EPISODE 11 / Sept. 11] KINUNOT NA ALIMASAG

Ingredients:

6 pcs. large alimasag, rinsed and drained

1 ½ cups Water

1 tspn. Whole peppercorn

3 tbspns. Crushed ginger

1 pc. Dried bay leaf

3 cups Coconut milk, 2nd extract

2 tbspn. Garlic chopped onion chopped

¼ cup Vinegar

¼ tspn. Chicken powder

1 cup Coconut cream 1st extract

2 pcs. Siling labuyo minced

½ cup Malunggay leaves

Salt and pepper to taste

Procedure:

· Put whole alimasag in pot. Add enough water to cover alimasag, crushed ginger, peppercorn and bay leaf. Boil until done. Remove from pot, drain and set aside to cool.

· Flake the meat, keep the shell and set aside.

· In sauce pan put coconut milk, garlic, onion and ginger, let boil and simmer stirring constantly to avoid curdling until the coconut milk thickens and reduced to half.

· Add flaked alimasag, vinegar and simmer until oil start to come out.

· Season with salt and pepper to taste and chicken powder.

[EPISODE 12 / Sept. 18] CHOP-CHOP-CHARAP CHOPSUEY

Ingredients:

200 grms. shredded chicken breasts

100 grms. Bokchoy

1 pc. carrot, sliced

100 grms. snow peas

50 grms. shiitake mushrooms, quartered

1 can young corn

100 grms. Cabbage

100 grms. Chinese pechay

100 grms. Broccoli flowerettes

50 grms. cornstarch

1tbspn. Ginger puree

1 tbspn. Garlic puree

2 cups Chicken stock

2 pcs, Lumpia wrapper

2 tbspn. Chicken powder

2 tbspn. Sesame oil

Oil for frying

Salt and pepper to taste

Chopped fresh coriander leaves

Procedure:

1. Blanch all vegetables and set aside.

2. Season with salt shredded chicken, then blanch in oil and set aside.

3. Stir-fry in wok with puree garlic and ginger, then add chicken stock thickened with cornstarch.

4. Add all vegetables and chicken. Season to taste.

5. Deep fry lumpia wrappers then bed into platter, spoon over the chopsuey. Sprinkle with coriander leaves.

[EPISODE 12 / Sept. 18] Magic CRUNCHY CALAMARES

*RECIPE by MAGGI*

INGREDIENTS

One half kg squid, cleaned and cut into rings

3 pieces calamansi, juiced

1 8g sachet MAGGI MAGIC SARAP

One half cup all purpose flour

oil for frying

PROCEDURE

1. Marinate squid rings in calamansi juice and MAGGI MAGIC SARAP for 5 minutes. Dredge in flour and deep fry in hot oil.

GARLIC DIP

Combine the following:

1 cup mayonnaise

1 tbsp minced garlic

1 tbsp sugar

1 tbsp freshly-squeezed lemon juice

1 8g sachet MAGGI MAGIC SARAP

One half tsp white pepper

FRESH TOMATO SAUCE

INGREDIENTS

One fourth cup olive oil

One fourth cup chopped onions

2 tbsp chopped garlic

1 cup chopped tomatoes, seeds removed

1 tbsp flat-leaf parsley

One third cup water

1 8g sachet MAGGI MAGIC SARAP

2 tsp white sugar

2 tbsp olive oil

PROCEDURE

1. In a saucepan, heat olive oil. Saute onions, garlic and tomatoes until tomatoes are soft. Add parsley, water, MAGGI MAGIC SARAP and sugar. Simmer for 5 minutes.

2. Transfer into a blender and puree until smooth. Add olive oil and mix well.

[EPISODE 12 / Sept. 18] TILAPIA FRITTERS

Ingredients:

500 grms. tilapia fillets

½ cup Corn flour

2 pcs. eggs

2 tbspn. Sesame oil

1 tbspn. Clarified butter

2 tbspn. Spring onion, chopped

1 cup Chili sauce

3 pcs. Carrots

2 pcs. Cucumber

Oil for deep-frying

Salt andf pepper to taste

Procedure:

• Mince the tilapia fillet. Season with salt and pepper.

• Add the corn flour, butter, egg, spring onion and sesame oil.

• Shape the tilapia mixture into bite-sized balls.

• Heat oil to high temperature and add other tablespoon of sesame oil.

• Fry the fritters until golden brown.

Place on platter and garnish with carrot flowers and serve with chili sauce.

[EPISODE 13 / Sept. 25] MUCHO POCHERO LOCO

Ingredients:

2 tbsp. Cooking oil

½ kilo Cubed and parboiled beef Kenchie (shank)

1 cup Tomato sauce

1 cup Water

1 cup White onion chunks

2 tbsp. Chopped garlic

½ kilo Quartered cabbage

¼ kilo Sliced pechay

2 pieces Quartered & fried potato

¼ tsp. Chicken powder seasoning

1 tsp. Salt

1 tsp. Crushed black peppercorn

1 tbsp. Chopped parsley

Procedure:

1. Heat oil in pan. Saute onion, garlic, braise beef until almost brown.

2. Add tomato sauce, water and vegetables, continue over medium heat until vegetables are almost cooked.

3. Season with salt, pepper and chicken powder seasoning.

4. Place on Dish plate and Ping! Ping! with parsley.

[EPISODE 13 / Sept. 25] SINIGANG SA MISO NI MAGELLAN

Ingredients:

300 grams Miso paste (japanese product)

2 liters Water

600 grams Whole Lapu Lapu (cut into fillet but leave skin into 2 pieces)

100 grams Red onion sliced

100 grams Over ripe Tomato

2 pieces Siling haba (green finger pepper)

150 grams Cubed Gabi (taro)

1 tsp. Salt

1 tsp. White pepper ground

150 grams Sliced white radish

150 grams Sitaw (string beans) cut into 2 inch lengths blanch

150 grams Kangkong (swamp cabbage) leaves blanch

Procedure:

1. Place miso paste in a medium size pot with water, onion, tomato, radish, siling haba, gabi and cook until tender.

2. Season with salt, pepper, Lapu Lapu fillet then fill with kangkong (swamp cabbage), then roll and skewer with bamboo sticks.

3. Place on miso stocks, together with gabi (taro), radish and the roulade Lapu Lapu and cookuntil tender.

4. Arrange on soup plate and siding, garnish with sitaw, taro, swamp cabbage, radish and serve hot.

[EPISODE 13 / Sept. 25] MAGIC SUAM NA MAIS

*RECIPE by MAGGI*

Ingredients:

1 tbspn. oil

1 tbspn. chopped garlic

¼ cup chopped onion

100 grms. pork, cubed

¼ cup chopped shrimp

1 cup grated fresh yellow corn

4 cups water

2 8g sachets MAGGI MAGIC SARAP

1 cup sili leaves

Procedure:

1. Heat oil. Saute garlic and onion until limp. Add pork and cook until it changes color. Stir in shrimp and cook until it turns pink.

2. Add grated corn and cook for another minute, stirring.

3. Pour in water and bring to a boil.

4. Season with MAGGI MAGIC SARAP

5. Turn off heat and add sili leaves. Serve hot.

NOTE:

How to Make Mirepoix

"Mirepoix" sounds ultra fancy, but it's simply the French word for the chopped and sauteed combination of onions, celery, and carrots. It's the base of so many soups, stews, and sauces in many classic cuisines that people also call it "the holy trinity." Trader Joe's carries mirepoix, chopped and ready in the produce section. The chopping is not difficult if you do it yourself, but using the ready-to-use mirepoix makes this recipe even easier. To make your own mirepoix, chop 1 cup onion (about 1 medium onion), 1 cup celery, and 1 cup carrot. Saute it in 1 Tbsp olive oil until onions are soft, and you've got the start for many soups, sauces, and stews such as our Greek Chicken Stew, Mulligatawny, or Bountiful Bean Soup.

Another version of mirepoix is the very Southern, very New Orleans combination of onion, celery, and green bell pepper which is called the "Cajun Trinity, "Cajun mirepoix," or simply "trinity." No matter what you call it, this combination is the heart of so many dishes in New Orleans such as Shrimp Creole.

In French cuisine, a Mirepoix is a combination of onions, carrots, and celery.