Monday, August 13, 2012

Jacky Ang Po Recipes


by Jackie Ang-Po
½ cup    Apricot Jam
2 tbsps    Dijon mustard
1 cup    Pure maple syrup
2 tbsp    Rum
1 tbsps    Garlic, minced
2 tbsps    Orange juice
1 tbsp    Worcestershire sauce
2 racks    Spare ribs (1.5 kg)
salt & pepper
1)    Pre heat the oven to 350 degrees. Put the ribs in a large roasting pan meaty side up, season liberally with salt & pepper and rub with a little olive oil. Cover the pan tightly with a foil. Bake for 1 hour.
2)    Make the glaze: in a saucepan, place apricot jam and heat it until liquefied. Get the solids out with a spoon and a strainer.
3)    Add the maple syrup, mustard, garlic, rum, Worcestershire sauce and orange juice. Simmer until nice and thick. Set aside.
4) Take out the foil and brush the ribs with the glaze and bake uncovered for 40 minutes, glazing occasionally, until the meat separates from the bone when you tug at it or an instant read thermometer registers 160 degrees F.


by Jackie Ang-Po
For the Fried Chicken:
1 pack Ajinamoto Crispy Fry
4 PCS.    Chicken breast fillets
Oil for frying
For the Herbed Mushroom:
250 grams White button or brown mushrooms
1 tbsp    Butter
1 tbsp    olive oil
½ tsp     basil (finely chopped)
½ tsp parsley (finely chopped)
½ tsp     chives (finely chopped)
to taste    salt & pepper
2 cups    Mozzarella cheese, sliced
1.    Make the grilled herbed mushroom: Simply mix the butter, oil and herbs in a bowl. Toss in the mushrooms and grill until slightly brown and tender. Slice thinly Set aside.
2. Make a thin slice across the length of the chicken breast fillet making a “pocket”.
3.    Fill this pocket with some mozzarella cheese and sliced mushrooms. Seal the gap with a toothpick.
4.    Put the ACF in large bowl.
5.    Dredge in ACF, making sure to coat the chicken thoroughly specially the gap..
6.    Heat up the oil to 375F. Fry the chicken in hot oil until golden brown. 4-6 minutes.
7.    Transfer to a rack or colander lined with paper towels.


by Jackie Ang-Po
4 cups    All purpose flour
1 cup Margarine
1/4    cup water
6 pc    Apples, large
1 pc    lemon
1 cup    white sugar
1 tsp    cinnamon
1/4    cup    cornstarch
1/4    cup    Magnolia Gold Butter
1 large    egg, beaten
1 Tbsp    white sugar
1    Cut chilled margarine into the flour until it resembles coarsemeal. Add the water until it can be gathered into a ball. Divide into two. Cover with cling wrap and refrigerate for 1 hour.
2    Roll out one dough and place on an apple pie plate. Make sure to leave 3/4 inch hanging. Prick with a fork. Chill again.
3    Peel, core and slice the apples. Add the lemon juice, white sugar, cinnamon and starch.Fill the prepared crust with the filling.
4    Roll out the second piece of dough and cut into strips. Make a design. Seal the edges of top crust and bottom crust. Chill again for 30 minutes.
5    Brush with eggwash and sprinkle with sugar.
6    Bake at 400°F for 20 minutes then reduce to 350°F for an additional 30 minutes. Until the filling is bubbly.


by Jackie Ang-Po
3 tbsp    Dijon mustard
800g fatty ground beef
¼ cups finely chopped onion
1tsp minced garlic
3 tbsp chopped parsley
Cayenne pepper to taste
burger bun
Cheddar cheese
1) Mix all ingredients in a large bowl, take a handful and make patties making sure not to pack in meat too tightly as this will result in a dry burger and set aside.
2) Cook in hot grill turning the patty once and wait until meat is cooked through or a meat thermometer inserted reads 160 degrees F.
3) Top burger patties with cheese just before it gets completely cooked.
4) Slightly grill burger bun and assemble your ultimate burger as you please.
crispy shallots
barbecue sauce
hot sauce
sliced pickled
jalapeno pepper
Dill pickles


by Jackie Ang-Po
1 cup     onion, minced
2 tbsp     garlic, minced
1 tsp     red chili deseeded and minced (labuyo)
½ tsp     dried thyme
Olive oil, for frying
500g lean ground beef
1 tsp cumin
2 tsp sweet paprika
1 tsp dried oregano
1 cup     fresh red tomatoes, roughly chopped
1 cup canned tomato, chopped
1 cup     tomato puree
100-200ml chicken or beef stock
1 cinnamon stick
2 bay leaves
400g canned red kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
200ml soured cream
1)    Sauté the onion, garlic, chili and thyme in 2 tablespoons oil in a large saucepan.
2)    Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and canned tomatoes and leave to cook down a little for about 5 minutes.
3)    Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
4)    Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavors. Check for seasoning.
5)    Mix the chives and soured cream together. Serve this as a separate dip.


by Jackie Ang-Po
For the Potato Wedges
1 pack Ajinamoto Crispy Fry (ACF): GARLIC variant
1 kg.     Large potatoes, washed and cut into wedges skin on oil for frying
For the Bacon Aioli:
2 tbsp    vinegar (sherry or white wine vinegar)
1 tbsp Dijon mustard
1 clove    garlic, chopped
1 pc.     egg yolk
¾ cup extra virgin olive oil
6 slices    bacon
1 tbsp    pickle relish
Few dashes Tabasco
Salt and black pepper
1.    Render the bacon in a medium frying pan. Once the bacon is a little crispy, take them out and leave the oil. Cool the bacon then chop into smaller pieces and set aside. Get the bacon oil and set aside as well.
2.    Prepare the aioli: place the vinegar, mustard, garlic, and egg yolk in the bowl of a food processor and process to mix well. With the motor running slowly add the bacon oil and olive oil and process until smooth. Remove from the machine and fold in pepperoni, bacon, and pickles. Season with Tabasco, salt, and black pepper. Refrigerate until ready to use.
3.    Put the ACF in a ziplock bag along with the potato wedges
4.    Heat up the oil to 375F. Fry the potatoes in hot oil until golden brown.
5.    Transfer to a rack or colander lined with paper towels.
6.    Serve with the aioli.


by Jackie Ang-Po
20 – 25 pieces     cocktail size hotdogs or 10 – 12 pcs. hotdogs
2 ¼ cups all-purpose flour, sifted
2/3 cup     yellow cornmeal
1/3 cup     sugar
1 ½ teaspoons    salt
1    teaspoon    baking soda
½    teaspoon    baking powder
1 ¾    cups     fresh milk
2    pieces     egg yolks
vegetable or corn oil, for frying
1.    Preheat oil to 375ºF.
2.    In a bowl, put together flour, cornmeal, sugar, salt, baking soda, and baking powder. Stir well.
3.    Make a well in the center and add the milk and egg yolks. Mix with a wire whisk until smooth. Chill for at least 30 minutes.
4.    Meanwhile, pat dry hotdogs with paper towels. Poke one end of the hotdogs with barbeque stick. Secure hotdogs well. Dip into cornmeal batter. Allow some batter to drip off then fry until golden brown, about 5 – 7 minutes.
5. Drain on paper towels. Serve warm.


by Jackie Ang-Po
For the Honey Mustard Dip:
1/4 cup    mayonnaise
1 tbsp. prepared mustard
1 tbsp honey
1/2 tbsp lemon juice
salt to taste
pepper to taste
For the Chicken lollipop:
1 pack Crispy Fry Breading Mix (Original)
40 pcs [1 kilo] chicken wings (pre prep for chicken lollipops)
Cooking oil for deep frying
1.    In a small bowl, whisk together the mayonnaise, mustard, honey, lemon juice, salt and pepper to taste. Store covered in the refrigerator.
2.    In a bowl, dredge the chicken wings in Crispy Fry; fry until golden brown; drain excess oil in paper towel; serve with your honey mustard dip.


by Jackie Ang-Po
32 (21 to 25 count) tiger shrimp
Poaching liquid:
2 tablespoons Old Bay Seasoning
1 lemon, halved
1 clove garlic, finely minced
1/2 teaspoon chili powder
1 teaspoon salt
8- quarts of water
Cocktail sauce:
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon salt
1 tablespoon olive oil
2 tsps. Lemon juice
1 tbsp chopped cilantro
) Devein shrimp without taking shell off. Rinse under cool water and refrigerate until ready to cook.
2) Cook the shrimp by bringing the poaching liquid to a boil. Place the shrimps and once it boils again, the shrimps should be cooked. Make sure to have a bowl full of ice water as once the shrimps are cooked they must be drained immediately and placed in the ice bath. Once cool, peel the shrimp leaving the tail on. Drain and refrigerate immediately. Bring out once ready to serve.
3) Make the sauce by blending the ingredients in a food processor. Keep refrigerated until ready to use. 4) Plate by putting sauce in a martini glass with 3 shrimps around the rim of the glass.


by Jackie Ang-Po
1 tbsp (15 mL) peppercorns
1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) salt
1 2 lb centre-cut salmon fillet, skin on
1/3 cup (75 mL) chopped fresh dill
2 tbsp (25 mL) brandy
1 bunch small Dill sprigs Dill
1-1/2 cups mayonnaise
3/4 cup plus 3 tablespoons chopped fresh dill
7 teaspoons white wine vinegar
3 tbsp chopped dill pickles
Buckwheat Blini:
1-1/2 tsp (7 mL) granulated sugar
1/4 cup (50 mL) warm water
1-1/2 tsp (7 mL) active dry yeast
1 egg
1-1/2 cups (375 mL) lukewarm milk
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) buckwheat flour
1/2 tsp (2 mL) salt
1/4 cup (50 mL) butter, melted
1 Five days before serving, coarsely crush peppercorns with bottom of heavy pan. Mix peppercorns, sugar and salt ; spread over both sides of salmon. Spread one-third of the chopped dill in centre of large piece of plastic wrap; top with fish, skin side down.
2 Drizzle with brandy; spread remaining chopped dill over top. Wrap tightly in plastic wrap; place on small rimmed baking sheet. Place small cutting board on fish; weigh down with two full 28-oz (796 mL) cans. Refrigerate for 5 days, turning fish daily.
3 Sauce: In small bowl, Whisk mayonnaise, 3/4 cup dill and vinegar in small bowl add the dill pickle then season with salt and pepper.
4 Buckwheat Blini: In measure, dissolve 1/2 tsp (2 mL) of the sugar in warm water. Sprinkle in yeast; let stand until frothy, 10 minutes. In bowl, beat egg, milk and remaining sugar. Add all-purpose and buckwheat flours and salt ; beat for 1 minute. Beat in yeast mixture and half of the butter. Cover and let rise in warm place until doubled in bulk, 1 hour.
5 Heat non-stick skillet over medium heat; brush lightly with some of the remaining butter. Without stirring, spoon batter into pan by scant 2 tablespoonfuls (25 mL) to make 2 1/4-inch (5.5 cm) blini. Cook until bubbles form on top that do not fill in, about 1 minute. Turn and cook until bottom is golden, about 30 seconds.
6 Unwrap fish; using paper towel, brush off most of the dillSlice thinly on 45-degree angle; cut each slice in half and place on blini. Top with sauce and garnish with dill sprig.

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