Wednesday, September 26, 2012

How to make gelatin petals and gumpaste petal


5 Tbsp Cold Water
2 Tbsp Unflavored Gelatin

* just mix together and put in warmer or hot water bath, hot water in the bottom, don't stir it, just let naturally dissolve,become clear and ready to use.
* when apply gelatin, put the wire flower in the decorating sheet like petals,  apply the gelatin one thin coat, rest in 60-90 second,when you see the wire is not moving then apply again the gelatin for 2nd thin coating using brush.
* if you want thin,,apply gelatin one coating, if you want thick, apply two coating gelatin.
* dry overnight or depend on the humidity of your place.
* using scissor, cut the excess dry gelatin petal

Cake Decorating (playlist)

Sunday, September 23, 2012

Learn how to make and professionally decorate chocolate flourless cake

Mousse Cake Recipes

For the Chiffon Cake : 12 cm Cake Tin

1 egg
20 g sugar 1 1/2 tbsp
25 g cake flour 1/3 cup
15 mL oil 1 tbsp
20 mL water 1 1/2 tbsp
1 tsp vanilla extract

For Mousse:

100 mL Cream 2/5 cup
100 mL milk 2/5 cup
100 g Yoghurt 1/2 cup
35 g honey 2 tbsp
1 tbsp green tea powder
1 tbsp gelatin

Jelly Topping:

1/2 tsp gelatin
2 tbsp hot water



4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or hot water
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar


Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
Meanwhile, whip the cream to soft peaks, then refrigerate. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into a serving bowl or individual dishes. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Thursday, September 13, 2012

Century Tuna in Secrets of the Masters

Chli  Corn Tuna Stuff in Whole Tomatoes with Green Bean Salad "Sitaw"
Caramelized Onion w/ Olive oil (heat in pan), add 1tbsp Butter

 Oil,Garlic heat in pan, until brown, add 2 Cans Century  Chili Corn Tuna

Boiled Potatoes(6pcs), mashed the potatoes add salt,pepper,butter and caramelized onion..add 1 pc eggyolk.. add sauted chili corn tuna and Quezo de bola... mix together..Stuff in tomatoes and toppings quezo de bola..put into oven

Hot Pot(Hot water) put the green beans...then bowl w/ice put the green beans for stop cooking process.
In bowl mix Dijon mustard, chopped tuyo,vinegar(brown color),olive oil,mix well... add black olive, fresh basil and green beans...
Assemble in plate greens beans toppings the 4 stuff bake tomatoes...

Century Corn Tuna Nino Embuelto
Filling:saute olive,onion...add 1cup potatoes cube,1/2 cup dice tomatoes,1/4 cup white wine,2 spoon tomato sauce..
Repolyo na palapad ( in hot pot water) then put the filling into repolyo, wrap... put in sauce pan the wrap mixture add tomato sauce... simmer

assemble in plate, wrap repolyo century corn tuna, sauce, olive oil ang ground pepper


Tuna Croquettes with Roasted Red Bell Pepper Sauce

3 Tbsp Olive oil
1 Tbsp garlic, minced
1/2 cup White onion, minced
2 Tbsp red bell pepper
2 Tbsp yellow bell pepper
-not brown...become translucent the sauted ingredients
-set aside and cool

In Bowl:
Century Tuna Solid and vegetable oil, drained
100grams of mashed potato
1 tbsp butter
2 Tbsp parmesan cheese grated
1 tbsp mustard
juice of a lemon
2 tbsp almond
add sauted Veggies
-mix together
-make patties 8pcs in 40grams each
-chill in the refrigerator
-after chill, dredge in F.E.B
-Fry half inch of oil the patties

Red Bell Pepper Sauce:
Roasted Bell Pepper-roast on the top of flame until turns that really black,put into the paper bag stay there in 10mins luntil loosen the skin.. peel and take out the seed... slice.. put in the Blender.. Add..
Red Wine Vinegar
1 Tbsp tomato paste
Olive Oil
add oilive oil make a thiner the sauce
Salt and pepper

rectangular plate,2leaves, 1spoon of sauce(ilagay sa pinggan at slide na ipahid ang sauce ng pahaba),top century croquettes... yellow bell pepper sauce dot on the side.


Arancini with Century Crned tuna and Mozzarella
2 tbsp butter
2 tbsp olive oil
1/2 cup minced onion
1/2 tbsp garlic minced
1 bowl arborio rice (2cups)
gradually add 2 1/2 Cup chicken stock, after 20mins saute add 1/4 cup chives, 1/4 cup parsley and rind of 1 lemon, season of salt and pepper... add 1/4 cup parmesan cheese... allow to cool in tray

saute olive oil,onion ang century corned tuna..season salt ang pepper

Assemble to make ball:
1/2"mozzarella cheese and 1 spoon of saute century corned tuna filling in cooled saute arborio rice
Dredge F.E.B.. then fry

Century Corn Tuna Nino Embuelto
Filling:saute olive,onion...add 1cup potatoes cube,1/2 cup dice tomatoes,1/4 cup white wine,2 spoon tomato sauce..
Repolyo na palapad ( in hot pot water) then put the filling into repolyo, wrap... put in sauce pan the wrap mixture add tomato sauce... simmer

assemble in plate, wrap repolyo century corn tuna, sauce, olive oil ang ground pepper

Wednesday, September 12, 2012

Century Tuna,CheF Gigi Angkaw RECIPE

 Sauted the fillings
Sauted the Sauce
Assemble the filling at pasta sheet,put tomato sauce, and white sauce

Put together in pirex dish
top Zuchinni and melted cheese
Sauted all Ingredients
Put the Sauted Tuna Tomato Sauce on the top of Pasta Cooked with grated cheese

 Mix Well Together into Big Bowl
Arrange The tuna mixing mixture into foil,roll it
Bake 35-40mins

Saute the Sauce,put in Pansit Luglog noddles with 1/4 cup of Calamansi
Fried the Century tuna in other pan, tppings
Shrimp,cooked for toppings
1st Bowl, Mix together 7 ingredients, mix well
2nd Bowl, Mix eggs,milk and Salt then pour into macaroni mixtures
Use Loaf baking Pan
Bake 350F, 20-25mins

Nestle Recipes

 Tuyo Pasta and Iced Tea Slush Recipes - Nestlé Club GL Ep 06


Yummy Magazine Recipes

Bacon-wrapped Chicken Rolls

Bacon-wrapped Chicken Rolls

Add a smoky flavor boost to your chicken rolls by wrapping them in bacon. These rashers will also keep the chicken moist and tender

Serves 4 Prep Time 30 minutes Cooking Time 50 minutes

8 large skinless chicken breast fillet halves
juice from 1 lemon
1/2 teaspoon black pepper
1 large carrot, sliced into 16 (2-inch) sticks
4 asparagus spears, sliced into 16 (2-inch) lengths
16 bacon slices
roasted zucchini and red bell peppers, to serve (optional)

1 Place breast fillet between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound gently to flatten and even out the chicken.

2 Season chicken fillets with lemon juice and pepper. Place 2 carrot sticks and 2 asparagus sticks in the center of each fillet. Fold in ends and roll tightly. Wrap 2 bacon slices around each roll and tie with kitchen twine to secure.

3 Place rolls on a rack on top of a roasting pan and bake in a preheated 350ºF oven for 40 to 50 minutes or until chicken is thoroughly cooked and bacon is golden brown. Remove kitchen twine. Slice or serve whole. Serve with roasted zucchini and red bell peppers, if desired.

Photography By Miguel Nacianceno | Recipe & Styling By Rachelle Santos | Props From Gourdo’s, Living Well, Saizen, and Dimensione

Tags: bacon, roll, chicken, chicken breast, asparagus, zucchini, carrot, bell pepper, Rachelle Santos, July 2010, July, 2010

Ebi Tempura

Ebi Tempura

Chef Gino Gonzalez of the Center of Asian Culinary Studies shares his secret to crunchy tempura.

Serves 3 to 4 Prep Time 20 minutes Cook Time 10 minutes

10 pieces prawns
2 grams ginger, grated
4 grams fresh radish, grated
flour for dredging
corn oil for frying

For the batter mixture
1 cup cake flour
2 cups cornstarch
2 egg yolks
1/2 cup cold water with ice cubes

For the tempura sauce
1/2 cup Kikkoman sauce
1/4 cup white sugar
1 tablespoon dashi powder, plus 1 1/2 cups water
2 tablespooons mirin or rice wine

1 Peel the prawns and devein. For each prawn, make a diagonal slit under the belly to loosen the meat.

2 Carefully press down and pull the prawn lengthwise (do not break it) to lengthen it. Set aside the prepared prawns.

3 Mix the cake flour, cornstarch, egg yolks, and water together. Add more ice cubes if the batter becomes warm or add more ice water if it becomes too thick. It should be cold and smooth.

4 Dredge the prawns in flour and coat with the batter.

Deep-fry in a work or large pan.

6 While frying, dip your hand into the batter and drizzle the droplets over the prawns. This is what will create those crunchy little bits in the coating.

7 When cooked, drain on paper towels and remove bits of loose batter.

8 Serve with the tempura sauce, grated ginger, and grated radish.

To view Chef Gino Gonzalez's step-by-step lessons, click here.

Photography by David Hanson


Aug 26, 2011
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Chicken Tikka Masala (Indian Buttered Chicken)

Chicken Tikka Masala (Indian Buttered Chicken)
The word "tikka" refers to chunks or cutlets. In this recipe, chicken fillets are marinated in a spicy yogurt mixture, then grilled and simmered in a flavorful sauce. Serve with Paratha (flatbread) for mopping up the sauce and wiping the plate clean!

Serves 4 to 6 Prep Time 30 minutes, plus marinating time Cooking Time 35 minutes

1 kilo chicken thigh fillet
1 tablespoon salt
1 teaspoon pepper

For the marinade
4 cloves garlic, minced
1 (2- to 3-inch) piece ginger, grated
1 tablespoon paprika
1 teaspoon red chili powder
1/2 teaspoon ground cardamom
1 teaspoon turmeric powder
1 teaspoon garam masala
1/4 teaspoon ground cloves
1/2 teaspoon ground coriander seeds
1 cup yogurt
1 pinch red-orange powder (optional)
1 tablespoon tahini (optional)

For the sauce
2 tablespoons oil
2 to 3 onions, diced
2 tablespoons grated ginger
2 cloves garlic, crushed
2 finger chilies, sliced thinly on the diagonal
1 1/2 teaspoons turmeric powder
1/4 cup cilantro roots and stalks, chopped
2 cups tomato sauce or 1 (450-gram) can stewed tomatoes
1 tablespoon fenugreek leaves
2 tablespoons sugar or honey
1 cup yogurt
1/2 stick unsalted butter
salt and pepper
lemon wedges and cilantro leaves for garnish

1 Rinse chicken fillets, drain and pat dry. Season with salt and pepper; set aside.

2 Prepare the marinade by mixing the ingredients together into a paste.

3 Pour marinade over the chicken fillets and mix well. Chill and let sit for at least 30 minutes or, for best results, overnight.

4 Grill chicken until done.

5 Heat oil in a medium wok over medium heat. Sauté onions until translucent. Add ginger and garlic until fragrant and golden brown.

6 Add chilies, turmeric, and cilantro roots and stalks. Stir-fry for a minute. Add tomato sauce and simmer for 5 to 10 minutes.

7 Add fenugreek and sugar; mix well. Stir in grilled chicken and simmer for a few minutes. Add yogurt and butter. Season with salt and pepper to taste. Remove from heat and transfer to serving dish. Garnish with lemon and cilantro. Serve immediately with flatbread or rice.

Photography by At Maculangan | Food Prep by Myke "Tatung" Sarthou | Food Styling by Rachelle Santos | Prop Styling by Rachelle Santos and Liezl Yap | Props from Rustan’s Department Store (silverware and jars)


Sandralyn Hataway's Pinoy-Style Ratatouille

Sandralyn Hataway's Pinoy-Style Ratatouille
Tourne's chef and owner gives the French classic a Pinoy twist (with local ingredients). Plus a matching pasta with tilapia on the side.

To read about Sandralyn Hataway, click here

Serves 1 Total Prep Time 25 minutes Total Cooking Time 40 minutes

60 grams dried spaghetti or angel hair pasta
3 tablespoons olive oil, divided
2 large tilapia fillets, cut in half
lengthwise and seasoned with salt and pepper
1/2 teaspoon thyme or rosemary, stems reserved for binding
1 tablespoon
finely minced white onion
juice from 1 lemon
1 tablespoon dried kamias, minced
and soaked in 1/4 cup white wine
2 tablespoons butter (optional)
2 teaspoons Parmesan cheese

For the ratatinoy
2 tablespoons olive oil
1/4 cup onions, diced
1 teaspoon minced garlic
1/4 cup sigarilyas (winged beans), diced
1/4 cup talong (eggplant) , diced
1/4 cup sayote (chayote) , diced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup
alugbati, chopped

1/4 cup tomato paste
1/4 cup water
2 sprigs thyme
salt and pepper, to taste

1 Bring a large pan of salted water to a boil. Add pasta, bring back to a boil, and cook for 8 to 10 minutes or until tender but still firm to the bite. Drain then toss with 1 tablespoon of the olive oil and let cool.

2 Roll strips of tilapia fillet to form roses. Bind roses using the stems of the herbs.

3 Heat 2 tablespoons olive oil in a pan and fry fish until nicely browned. Flip and fry until well browned and cooked through. Set aside.

4 Using the same pan, sauté onions until translucent. Sauté kamias. Deglaze with lemon juice and white wine used from soaking the dried kamias then reduce. Season sauce with salt and pepper. Finish with butter.

5 Toss the freshly cooked pasta into the sauce until noodles are well coated. Season to taste with salt, pepper, and Parmesan cheese.

6 Make the ratatinoy: Heat pan and add olive oil. Sauté onions, garlic, and vegetables. Add tomato paste. Add water and simmer until vegetables are tender. Add thyme, and season with salt and pepper. Serve with pasta and fish.

Photography by At Maculangan | Styling by Becky Kho | Tourné is at G/L The Fort Strip, Bonifacio Global City, Taguig City; For reservations and Inquiries, call mobile no.: 0917-827-5685.




Jun 26, 2009
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Tomato-Basil Spaghetti

Tomato-Basil Spaghetti
A big bowl of this classic pasta dish is an instant hit.

Serves 4 Prep Time 10 minutes Cooking Time 15 minutes

250 grams spaghetti
3 tablespoons olive oil
1 whole garlic, minced
1 large onion, chopped
1 regular can diced tomatoes,
drained with juices reserved
1/2 cup basil leaves, chopped
1/2 teaspoon fresh oregano
3 tablespoons tomato paste
salt and pepper, to taste

For garnish
basil, chiffonade
Parmesan cheese for garnish

1 Cook spaghetti in salted boiling water according to package directions. Reserve 1 cup of pasta water.

2 Sauté garlic in olive oil until fragrant. Add onions and cook until soft. Add tomatoes and cook until very soft. Add basil leaves, oregano, tomato paste, juice from the canned tomatoes and 1/2 cup of pasta water. Season with salt and pepper to taste and simmer until thick.

3 Toss pasta with sauce until all noodles are well coated. Garnish with basil, breadcrumbs, and Parmesan cheese.




Aug 30, 2009
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This merienda is named so because the flat discs of glutinous rice are dropped into boiling water and cooked until they float ("litaw" in Filipino) to the surface. The sesame seeds must be toasted until aromatic and golden brown before pounding for more flavor.

6 Prep Time 25 minutes Cooking Time 15 minutes

2 cups glutinous rice
3/4 cup water
1/8 cup glutinous rice flour for dusting
2 cups grated coconut (niyog)
2 tablespoons sesame seeds
1/3 cup granulated sugar

1 Combine glutinous rice flour and water in a bowl. Keep mixing until mixture turns into a dough. Dust hands and fingers with glutinous rice flour to prevent dough from sticking to hands while shaping it.

2 Take 2 teaspoonfuls of the dough and roll into a ball. Flatten mixture against the palm.

3 In a saucepot, boil 6 cups water. Drop palitaw pieces one at a time into the boiling water, taking extra care that they do not stick to each other in the pot.

4 When a palitaw floats to the surface, remove using a skimmer and transfer to a plate or tray. Cool slightly.

5 Dredge both sides of each palitaw in grated coconut then arrange on a baking sheet. Toast sesame seeds, then pound slightly in a mortar and pestle.

6 Combine toasted seeds with granulated sugar in a bowl and sprinkle over palitaw.

Fish Fritters

Fish Fritters

Grams Diner shares their recipe for this hit-with-the-kids fish dish!

Serves 2 Prep Time 15 minutes Cooking Time 12 minutes

For the fish
60 grams fish fillet, sliced into 1-inch strips
salt and pepper to taste
juice of a 1/8 slice of lemon

For the batter
1 egg
1/4 cup flour
1/2 cup water
2 teaspoons salted butter
a dash of salt and pepper

For the tartar sauce
1/4 cup chopped shallots
1/3 cup pickle relish
1/3 cup mayonnaise
pinch of black peppercorn
dash of salt and paprika
2 teaspoons chopped parsley
3 tablespoons chopped celery
juice of a 1/8 slice of lemon

French fries

1 Prepare the fish: Season fish fillet with salt and pepper and lemon juice Set aside.

2 Prepare batter: Mix egg and flour in a shallow bowl. While mixing, gradually add water, butter, and a dash of salt and pepper. Dip fish strips in batter and deep-fry in hot oil until golden brown.

3 Prepare the tartar sauce: In a bowl, mix shallots, pickle relish, mayonnaise, black peppercorn, salt and paprika, parsley, and celery. Squeeze in lemon juice.

4 To serve, arrange cooked fish fritters in plate and serve with french fries.




Jun 7, 2011
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Adobong Pusit Balsamico

Adobong Pusit Balsamico
This dish is Pinoy in nature and cooking technique (our pang-gisa brings out the true savory flavor of Filipino dishes), but it gets a sophisticated update with the addition of balsamic vinegar, a favorite gourmet ingredient.

Serves 6 to 8 Prep Time 30 to 40 minutes Cooking Time 10 to 15 minutes

1 tablespoon finely chopped garlic
1/2 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 tablespoons extra virgin olive oil
1 kilo medium squid, cleaned well
1/2 cup water
1/3 cup balsamic vinegar
1/2 tablespoon salt
1/4 teaspoon coarsely ground black pepper

1 Sauté garlic, onions, and tomatoes in olive oil. Cook well until tomatoes are soft and onions are translucent. Set aside.

2 Boil squid with water, balsamic vinegar, salt, and black pepper, about 5 to 7 minutes. Do not stir until fully boiled. Adjust seasoning.

3 Add the sautéed tomato mixture. Simmer then bring to a boil. Adjust seasoning as desired.



Prepare this Greek dish—a layering of tender eggplant, tomato-based meat sauce, and creamy bechamel, with notes of cinnamon and nutmeg—and serve with grilled pita bread.

Serves 10 to 12 Prep Time 30 minutes Cooking Time about 2 hours

2 kilos eggplant

For the meat sauce
1 red onion, chopped
1 kilo ground beef
1/3 cup red wine
2 tablespoons tomato paste
1 teaspoon cinnamon powder
pinch of salt and pepper

For the bechamel sauce
1/3 cup butter
1/3 cup all-purpose flour
1 liter fresh milk
200 grams Cheddar cheese, grated
30 grams Parmesan cheese
1/3 cup cream
3 eggs
dash of nutmeg
pinch of salt and white pepper

1 Peel eggplant and deep-fry until golden brown; set aside.

2 In a hot pan, saute onions until cooked. Add ground beef and saute until beef is brown. Add wine and let cook until it is absorbed. Add tomato paste. Season with cinnamon and salt and pepper to taste. Set aside.

3 In a separate saucepot, saute butter until melted. Add flour and sauté until thick. Slowly add milk; stir. Add cheeses and stir until melted. Slowly add cream.

4 In a medium bowl, beat eggs. Slowly add about 1 cup sauce. Beat together.

5 Add egg mixture back to the saucepot.

6 Season with nutmeg, salt, and pepper. Simmer until thick. Set aside.

7 Preheat over to 325ºF.

8 Assemble the moussaka: Place fried eggplant in the bottom of an 8x12-inch baking pan. Arrange so that the bottom of the whole pan is covered. Add the meat sauce and spread until it covers the first layer. Add another layer of eggplant. Pour in bechamel sauce and spread.

Bacon-wrapped Filet Mignon with Fresh Oyster Gravy

Bacon-wrapped Filet Mignon with Fresh Oyster Gravy

Who can resist a well-cooked steak? The bacon keeps the meat extra moist, and the oyster gravy adds a wonderful layer of flavor to the dish. Remember to let the meat rest before slicing into it. You don't want all the tasty juices inside to go to waste.

Serves 6 Prep Time 20 minutes Cooking Time 20 minutes

6 pieces beef tenderloin (about 160 grams each)
12 pieces smoked bacon
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed

For the fresh oyster gravy
1/2 onion, minced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chicken stock
1 teaspoon mustard
1 cup fresh oyster meat
1/2 tablespoon chopped parsley leaves
reserved steak drippings
salt and pepper to taste
4 tablespoons cream
1 teaspoon truffle oil
grilled asparagus, to serve (optional)

1 Preheat oven to 370ºF.

2 Wrap filet mignon pieces with bacon and seal ends with a toothpick. Marinate them in mixture of salt, pepper, olive oil, thyme, and rosemary for at least 20 minutes.

3 In a thick-bottomed or cast-iron pan, heat a little oil and sear steaks until brown on all sides. Transfer to a baking pan and bake for about 7 minutes. Let steaks rest for at least 8 minutes then remove toothpicks before serving. Reserve pan drippings.

4 Make the fresh oyster gravy: In a saucepan, saute onions and garlic in butter until translucent and fragrant. Add fl our and cook for 30 seconds. Add chicken stock while constantly stirring. Add mustard, fresh oysters, parsley, and steak drippings. Season with salt and pepper. Finish with a little cream and truffle oil. Pour over steaks or serve separately. Serve with grilled asparagus, if desired.

Chicken Tocino

Chicken Tocino

Here's a great Pinoy breakfast, plus a yummy baon for both kids and grownups!

Serves 6 to 8 Prep Time 1 hour, including marinating time Cooking Time 10 to 15 minutes

1 kilo boneless chicken thighs
3 tablespoons finely minced garlic
1/2 tablespoon salt
1/2 teaspoon ground black pepper
3 tablespoons brown sugar
2/3 cup pineapple juice
2 teaspoons soy sauce
2 tablespoons oil
fried brown rice, sautéed onions, tomatoes, and scrambled eggs, to serve
(Learn How to Cook Brown Rice)

1 Using paper towels, pat chicken thighs dry; set aside.

2 Mix together garlic, salt, ground pepper, brown sugar, pineapple juice, and soy sauce. Stir until well combined. Add in chicken thighs, one piece at a time. Let stand at room temperature for 1 hour.

3 In a nonstick pan, fry chicken in oil. Drain on paper towels and slice into bite-size pieces. Serve with fried brown rice, sautéed onions, tomatoes, and scrambled eggs.

Tips to make sure you get the best tocino possible:
• Make sure to dry the chicken thighs before marinating. This allows the ingredients to be absorbed faster and with less contamination.

• Mix the marinade very well until it is uniform in color—it will translate to uniformly flavored meat.

• Let the mixture rest at room temperature for an hour. This allows the chicken to take in all the flavor from the marinade.

• Fry the tocino in a nonstick pan. This means that you can use less oil, making the dish a little less sinful.

Chap Chae

Chap Chae

In the mood for noodle night? We suggest you try something new, like this Korean dish. It's as yummy as it is easy, and can be eaten hot or cold.

4 to 6 Prep Time 10 minutes Cooking Time 10 minutes

250 grams mung bean noodles,
soaked in warm water for 10 minutes
1/2 cup light soy sauce
3 tablespoons sesame oil
2 tablespoons sugar
1 tablespoon minced garlic
2 tablespoons corn oil
1 onion, sliced lengthwise
1 package (about 2 cups) fresh button or
oyster mushrooms, sliced
100 grams tenderloin beef, sliced thinly
carrot, julienned
a handful of spinach leaves

1 Drain soaked noodles. In a pot, cook noodles in boiling water until tender, about 2 minutes, and drain. Rinse in cold water until cool.

2 In a bowl, combine light soy sauce, sesame oil, sugar, and garlic. Mix until sugar is dissolved.

Heat corn oil in a wok or sauté pan. Sauté the onions, add the mushrooms, and cook until slightly tender.

Add the beef slices. Cook for 2 to 3 minutes. Stir in the carrots and spinach leaves.

Add the sauce mixture to the pan, then stir in the noodles. Cook until most of the liquid has been absorbed. Remove from heat, transfer to a serving plate, and serve.

Substitution tip If glass noodles are not available, you can use sotanghon instead.


Mar 18, 2012
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Seafood Pansit Habhab

Seafood Pansit Habhab
Seafood lovers will delight in this makeover of Pansit Habhab, a popular saucy noodle dish from Lucban, Quezon, that's traditionally served in banana leaves.

Serves 3

1 teaspoon garlic, minced
2 teaspoons red onions, minced
1 teaspoon oil for sauteeing
1 cup mixed seafood (try shrimps, fish balls, crabsticks)
1 to 2 tablespoons soy sauce
salt and pepper, to taste
1 cup chicken broth
1/4 cup carrots, julienned
(Click to see How to Julienne a Carrot)
3 tablespoons garlic chives, chopped
1 cup shredded cabbage
2 cups cooked Lucban noodles
calamansi and vinegar (optional)

1 Saute garlic and onions in oil. Mix in seafood; stir-fry for 3 minutes. Add soy sauce; season with salt and pepper to taste. Pour in chicken broth; simmer for 1 minute. Add carrots, garlic chives, and cabbage. Adjust seasoning.

(Click here to see How to Stir-fry)

2 Toss in noodles; mix until just combined. Serve hot with calamansi and vinegar on the side, if desired.

Beef Curry

Beef Curry

Making your own curry paste may take more time but the results are worth it. The taste is fresher and more vibrant than the one you can get from a premade, packaged paste. You'll need a sharp knife and a good, large chopping board to make this curry paste. Keep extra curry paste refrigerated and use within one week.

Click on link to see more curry recipes

Serves 6 Prep Time 30 to 40 minutes Cooking Time 18 to 25 minutes

For the curry paste
5 stalks lemongrass, outer leaves discarded
8 medium shallots, sliced
5 red Thai chillies
1 head of garlic, cloves peeled
zest from 4 limes
2 tablespoons galangal (from a jar, purchased
from the supermarket) or substitute with fresh ginger
12 whole white peppercorns
3 tablespoons ground coriander
5 tablespoons Thai fish sauce (patis)

4 tablespoons vegetable oil
curry paste (see recipe above)
750 grams sirloin, thinly sliced
3 cups coconut cream from fresh coconut
4 to 5 dried kaffir lime leaves
3 to 4 tablespoons brown sugar
6 to 7 baby eggplants, thinly sliced at a diagonal
additional fish sauce for dipping

1 Finely chop the first six ingredients for the curry paste one by one. Then combine them in one pile.

2 Using a mortar and pestle, grind the white peppercorns to a fine powder. Add this and the ground coriander to the pile of chopped ingredients.

3 Take the entire pile and chop again into a rough paste, stopping only when the bits can’t get any smaller. Transfer to a bowl and stir in fish sauce.

4 In a large pot over medium heat, sauté curry paste in vegetable oil until sizzling and fragrant.

5 Add sirloin strips to the pot. When the edges have turned light brown, add coconut cream and kaffir lime leaves. Bring to a boil then lower flame to medium-low, keeping the curry at a constant simmer.

6 Add brown sugar and season with fish sauce to taste. Let simmer for 10 minutes.

7 Add sliced eggplants and simmer an additional 2 to 3 minutes or until eggplant is tender. Serve piping hot, over steamed rice.

Chinese Sausage and Shrimp Summer Rolls

Chinese Sausage and Shrimp Summer Rolls

Light and refreshing, these delicious rolls are the perfect treat to prepare and eat on a scorching summer day.

RELATED recipes: Vietnamese Spring Rolls, Vietnamese Fresh Spring Rolls, Vietnamese recipes

Serves 4 to 6 Prep Time 40 minutes Cooking Time 1 minute

For the nuoc cham dipping sauce
1/2 cup warm water
3 tablespoons sugar or to taste
1 tablespoon fish sauce or to taste
1 tablespoon fresh lime juice
1/2 teaspoon minced garlic
1 bird’s eye chili, chopped

3 pieces Chinese sausage
1 tablespoon vegetable oil
6 medium shrimps
6 sheets rice paper
6 lettuce leaves (hard stalks removed)
12 medium or large basil leaves
18 cilantro leaves
50 grams rice noodles, prepared according to package directions

1 Make the nuoc cham dipping sauce: Combine water and sugar; stir until sugar dissolves. Add the rest of the ingredients and mix well. Chill and set aside.

2 Slice each sausage diagonally into four pieces. Heat oil in a medium frying pan. Cook sausages for about 1 minute; set aside.

3 Cook shrimps in a small pot of boiling water. Remove immediately once they turn pink. Remove head, tails, and shells. Slice in half, crosswise. Set aside.

4 Fill a tray or a large, deep plate with warm water. Dip both sides of 1 sheet of rice paper until soft and pliable. Transfer rice paper to a clean plate or chopping board. On the bottom third section of the rice paper, place a lettuce leaf, 2 basil leaves, 3 cilantro leaves, a small handful of prepared rice noodles, and 2 sausage slices. Roll once to cover the filling. Add 2 slices shrimp, orange side facing down, then fold the sides. Roll tightly to seal. Repeat to make a total of six rolls.

5 To serve, place rolls on a platter or slice diagonally and arrange on a plate. Serve with nuoc cham on the side.