Bacon-wrapped Chicken Rolls
By: Rachelle Santos
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
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.
5 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
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.
5 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
Recipes
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Aug 26,
2011
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)
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)
Recipes
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.
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.
Recipes
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Jun 26,
2009
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
breadcrumbs
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.
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
breadcrumbs
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.
Recipes
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Aug 30,
2009
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.
Serves 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.
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 (optional)
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.
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.
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.
Serves 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.
3 Heat corn oil in a wok or sauté pan. Sauté the onions, add the mushrooms, and cook until slightly tender.
4 Add the beef slices. Cook for 2 to 3 minutes. Stir in the carrots and spinach leaves.
5 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.
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.
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.
Palitaw
By:
Gene Gonzalez
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.
Serves 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
By:
Grams Diner
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 (optional)
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.
Recipes
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Jun 7,
2011
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.
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.
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.
Moussaka
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
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
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
By: Aileen Anastacio
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.
Serves 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.
3 Heat corn oil in a wok or sauté pan. Sauté the onions, add the mushrooms, and cook until slightly tender.
4 Add the beef slices. Cook for 2 to 3 minutes. Stir in the carrots and spinach leaves.
5 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.
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Mar 18,
2012
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.
Seafood Pansit Habhab
By:
Katherine Jao
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
By: Melanie Jimenez
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
By: Rachelle Santos
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.
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