Delicioso

California Maki

Ingredients for the rice:
6 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons salt
4 cups uncooked Japanese short or medium grain rice
5 cups water

Directions:
-In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves. Remove from heat and let cool.
-cook rice according to instruction
-when the rice is cooked,transfer in a large bowl; sprinkle with the vinegar dressing to coat;

Ingredients for the stuffings, etc:
5 sheets of nori
1 large cucumber
3 ripe mango or avocado
10 pcs of imitation crab sticks or kani sticks
japanese mayo
ebiko or tobiko
roasted black sesame seed
wasabi
soy sauce
pickled ginger

Procedure:
-cut fruits and vegetables in batonette or julien strips
-lay the nori on the mat rough side up, it makes the rice stick and spread easier. With a wooden spatula or rice paddle, spread rice evenly over the front 3/4 of the seaweed, leaving the last 1/4 bare and also trying not to spread too thickly or mash the rice unduly. It helps to wet your wooden spatula regularly. Try to cover right up to the front edge as much as possible.
-with thumbs and fingers take hold of the back edge of the seaweed which has no rice spread on it, and lift it off the mat and flip over the seaweed sheet, so that the rice goes face down onto the mat.
-Once you've flipped the rice over, lay your ingredients in a line about 1/4 the way in to the seaweed, for California rolls use Mangoes, Avocado, Crabstick, Cucumber.
-Then roll the seaweed from the front, starting it by hand, tucking it over with your fingertips so that all the ingredients stay together....
-Then finally finish off by picking up the mat as shown, and roll tightly into a neat, compact roll.
-When you've rolled it, leave it to stand for about 5 minutes. If desired you may then roll the roll over a layer of ebiko or sesame seeds
-serve with wasabi, soy sauce, and pickled ginger



Soft-Shell Tempura with Ebi Salad


Ingredients:
2kg 25-30 prawn devained/
2kg medium size soft shell crab

Ingredients for the batter:
1 egg
1 cup very very cold water
1/8 teaspoon baking soda
3/4 cup tempura flour
1 tablespoon sake


Ebi salad ingredients:

2 cucumbers peeled thinly sliced
1 carrot thinly sliced
a bunch of iceberg or romaine lettuce torn by hand
2 ripe mangoes thinly sliced
300g small shrimp blanched
1/3 cup Japanese mayonnaise
2 tbsp sesame oil
salt to taste
pepper to taste
roasted black sesame seed

Directions:
-mix all together




Grilled Gindara Teriyaki


INGREDIENTS:

Ingredients:
3 pcs silver cod steak (gindara)
1 tbsp dashi
1 cup sake
1/2 cup mirin
1 cup soy sauce
3 tbsp ginger, minced
3 tbsp garlic, minced
1/2 cup sugar
3 tbsp onion chives
salt to taste
pepper to taste
corn starch/slurry for wanted consistency

Instructions:
-season the fish with salt and pepper; set aside
-Mix all ingredients together and simmer until slightly thick
-Thicken with slurry if needed
-Grill the fish and baste with teriyaki sauce in low heat
-Top fish with onion chives and teriyaki sauce before serving





Roasted Chicken:

INGREDIENTS:
1 whole chicken 1/2 bunch each fresh oregano, thyme, rosemary and parsley
½ cup softened butter
1 lemon 1 head garlic
1 medium carrots dice
2 stalk celery dice
2 meduim white onion, 1 halved for stuffing and 1 dice
1 medium white onion, halved, plus 1 onion
Salt and freshly ground black pepper
6 strips bacon (preferably smoked)
1/4 cup sherry, red wine or apple cider (juice) Serving with: roast potatoes (parboil and include in the baking) and gravy

PROCEDURE

• Preheat oven to 375 degrees F.
• Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. A few hours before cooking, mash the softened butter with the chopped herbs, salt and pepper until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Stuff the cavity with the lemon, garlic (tale out the top to expose the meat), 1 onion, and the remaining fresh herbs. Make small holes on each of the loose skin at the bottom of the breast and put the ends of the legs through these holes to fasten them. Place the chicken, breast-side up, in a roasting pan. Put the carrots, celery, and onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and cover the roasting pan with foil.Roast for 35 minutes.
• Remove the foil and baste the chicken with the drippings and cook for another 35 minutes. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
• Meanwhile, remove the softened vegetables from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, leaving the drippings and the vegetables. Place the vegetables and drippings in a blender, puree and add wine. Season with salt and pepper.




ANGEL KREMDENSADA HOLIDAY FRUIT SALAD

Ingredients:

1-410ml Angel Kremdensada, chilled overnight, whipped lightly
1-850 grams fruit cocktail, drained well
1 cup red and green grapes
1 red delicious apple, cored and cubed
1 kiwi fruit, peeled and sliced into half rounds
1 ripe mango, peeled and cubed
5 to 6 pieces strawberries, hulled and quartered

Procedure:

In a large bowl, toss together Angel Kremdensada, fruit cocktail and fresh fruits. Chill well before serving. Makes 10 to 12 servings.




SHRIMP PASTA SALAD

INGREDIENTS:

10 OZ. Dried pasta (bow-ties or campanelles)
1 ½ lbs. Shrimp (Peeled, de-veined and cooked)
1 Cup Celery, chopped
½ Cup Red onion, chopped
½ Cup Green sweet pepper, chopped
1/3 Cup Pitted black olives, sliced
4 pcs. Large red tomatoes, cut into wedges
1 ¼ Cups Bottled Italian dressing or Citrus Vinaigrette

Citrus Vinaigrette Recipe: Place the ingredients below in a screw-top jar or airtight container. Seal the container and shake well to mix.

3/4 Cup Grapefruit Juice,
½ Cup Salad oil (or any vegetable oil)
2 Tbsp. Honey
1 tsp. Dried thyme (pounded or crushed)
¼ tsp. Salt
¼ tsp. Ground black pepper.

PROCEDURE:
1) Cook paste according to package directions, drain. Rinse with cold water and drain again
2) In a large bowl, combine pasta, shrimps, celery, onions, sweet pepper and olives. Stir in tomato wedges, Pour vinaigrette over this and toss gently to coat.
3) Cover and chill 2 to 24 hours.
4) Toss before serving. Serve cold.




Sweet and Sour Pork
Ingredients:
½ kilo pork tenderloin
1 Ajinomoto Crispy Fry Breading Mix 65g-pack

Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/2 cup pineapple juice, from the canned pineapple
1/4 cup vinegar
1 tablespoon cornstarch
4 Tbsp water
2 tsp minced garlic

1 red pepper, big
1 green pepper, big
1 small canned pineapple, drained
Oil for sautéing and deep frying

Procedure:
1. Cut pork tenderloin into cubes. Season with salt, pepper and Chinese wine.
2. In a clean bowl, empty one 65g-pack Ajinomoto Crispy Fry Breading Mix. Add in the pork cubes and dredge with ACF.
3. Pat-off excess ACF from the pork cubes then fry until golden.
4. Sautee minced garlic in oil, add the red pepper, green pepper and pineapple.
5. Add the sugar, ketchup, dark soy sauce, pineapple juice, vinegar.
6. Adjust sauce with a little stock, if needed.
7. Once the mixture boils, add the cornstarch dissolved in water. Let it boil again and pour over the fried tenderloin cubes.




CHICKEN RELLENO by Chef Jill Sandique


Ingredients:

For the chicken

1 whole chicken, about 2 kilograms, washed and deboned
1 teaspoon Worcestershire sauce
1½ teaspoons soy sauce
1 teaspoon lemon or calamansi juice
salt and pepper, to taste

For the stuffing

2 tablespoons vegetable or corn oil
1½ cups chopped onion
2 teaspoons minced garlic
¼ cup celery

1¾ cups diced white bread, about 70 grams
1/3 cup fresh milk

500 grams ground pork
¼ cup chopped chorizo Bilbao
½ cup chopped sweet ham
2 tabespoons chopped pimiento
¼ cup sliced green olives
¼ cup dark raisins
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
½ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs, lightly beaten
olive oil or melted butter, for brushing

Method:

1. In a bowl, marinate chicken in Worcestershire sauce, soy sauce and lemon or calamansi juice. Season with salt and pepper. Refrigerate for 30 minutes.

2. In a sauté pan, heat oil. Add the onions and cook until translucent. Add the garlic and cook briefly. Add the celery and cook a few minutes more. Remove from heat and cool completely.

3. Meanwhile soak bread in milk until softened.

4. In a large bowl, mix together ground pork and the rest of the ingredients. Add the cooled onion mixture and the soaked bread. Blend well.

5. Preheat oven to 350F. Fill chicken with meat stuffing. Sew up with a cotton twine, if necessary. Place stuffed chicken in a roasting pan, together with the bones, liver and giblets. Brush with olive oil or butter. Roast for 2 hours. Cover with aluminum foil if necessary. Remove from oven and allow chicken to rest for 30 minutes.

6. Transfer chicken to a serving platter. Cut into 1/2 - inch thick slices. Serve with Chicken Relleno with catsup or gravy.

7. Optional: To make the gravy, deglaze roasting pan with a little red or white wine. In a saucepan, melt ¼ cup butter. Add ¼ to ½ cup flour and cook until bubbly. Add 2 cups chicken stock and the pan juices. Whisk well. Chop the liver and giblets and add to the pan. Season with salt, pepper and thyme.




Crispy Chicken Lollipop 

INGREDIENTS:

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

PROCEDURE:

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.




Buffalo Wings

INGREDIENTS:
½ cup butter, melted
¼ cup Tabasco or any nice hot sauce ( caramba )

10 pcs chicken wings, pat dry
Rock salt and freshly ground pepper
½ cup all purpose flour
1/2 tsp cayenne pepper
¼ tsp paprika
1 tsp garlic powder
Oil for frying

Blue cheese dip:
½ cup sour cream
¼ cup mayonnaise
50 g blue cheese
1 clove garlic

Accompaniments/crudités
Celery sticks

PROCEDURE:
1. Mix all the dry ingredients; season the chicken with salt and pepper.
2. Dredge the chicken wings in the dry ingredients. Refrigerate for 30 mins.
3. Heat up the oil to 375F. Fry the chicken wings in hot oil until cooked.
4. Mix together melted butter and hot sauce. Coat the chicken wings in the sauce.
5. Serve with blue cheese dip and celery sticks.



Boneless Crispy Pata by Chef Boy Logro
5 serving

Ingredients:
1 kg front leg of pork (pata)
500 grams mirepoix (celery,carrots, leeks, onion)
2 tablespoon sea salt
1 gallon water
1 liter cooking oil
2 pcs. Bay leaves
1 gram black peppercorn
1 gram white pepper

Procedure:
1. Debone d the pork pata, then season with salt & pepper. Set aside.
2. Wrapped with cheese cloth and tightened with Butchers string.
3. Have ready heavy boiling pot, you may add mirepoix ,salt, black pepper, bay leaves.
4. Place the deboned pata into the stock pot and simmer for hours or until tender.
5. Remove from the pot and keep cool for sometimes, then rub with rock salt into the boneless pork pata.
6. Place into the wok with Round Stainless rack then pour over the cooking oil and you may cover the wok then start to open the flame.
7. After 15 minutes turn once then sprinkle with a little water to add more crispiness of the path then served immediately. Serve with mangoes peanut butter Chutney.



Beef Salpicao


INGREDIENTS:

1 kg beef tenderloin cut into 1” cubes
½ cup garlic minced
¼ cup olive oil
¼ cup Worcestershire sauce
½ cup demi-glace / Brown Sauce
2 tbsps butter
2 tsps Smoked Paprika
6 Local chili strips
salt
pepper

PROCEDURE:

1) In a saute pan, heat olive oil in high heat and add garlic until golden brown (but not burned)
2) Take the garlic out of the pan and sear beef till slightly brown; (put salt and pepper to the beef before searing)
3) Add worcestershire sauce, paprika and demi-glace, simmer for 5 mins; add the garlic and the chili and finish with butter.




FUDGE BROWNIES

INGREDIENTS:

120 grams unsweetened chocolate
1 cup butter
2 cups sugar
4 pcs eggs, lightly beaten
1 tsp Vanilla extract
½ cup all-purpose flour
½ tsp salt

PROCEDURE

1. Pre –heat oven to 325ºF. Line mini 3 inch pans with grease and paper.
2. Melt chocolate and butter in a saucepan over low heat. Remove from heat and stir in sugar and vanilla.
3. Stir in eggs and mix until smooth, add dry ingredients.
4. Pour into prepared pan.
5. Bake around 40-50 minutes.
6. Top as desired.

Brownie toppings: - STORE BOUGHT:
1. Strawberry ice cream with Chocolate topping, bananas, whipped cream and cherry.
2. Vanilla ice cream with Caramel topping with whipped cream and nuts
3. Vanilla with Peaches, Raspberry Sauce and whipped cream



LASAGNA

INGREDIENTS:

BOLOGNESE:
2 TBSP olive oil
400g ground beef
400g ground pork
200g chopped bacon
1/2cup chopped onion
1/4cup chopped celery
1/4cup chopped carrots
2tbsp chopped garlic
½cup white wine
900g crushed tomato
100g tomato paste
5pcs bay leaf
1/8cup fresh basil leaves
2tbsp Italian seasoning
White Sugar to taste
Salt to taste
Black pepper to taste

WHITE SAUCE:
1/2cup apf
¼ cup butter
6cups Half and half
½tsp nutmeg
4 pcs cloves
1 large onion
300g Ricotta cheeses mix with bechamel
Salt to taste
Pepper to taste

PASTA:

1 box Dried Lasagna
400g Ground Parmesan Cheese
½ cup butter

PROCEDURE (Bolognese):

1) In a large saucepan add oil, bacon, onion, garlic, celery until soft.
2) Add ground beef and ground pork until brown;
3) remove excess fat;
4) add white wine, simmer ; add remaining ingredients; stir well.
5) Simmer slowly until the meat is tender.

PROCEDURE (White Sauce):

1) In a small sauce pan over low heat place butter and flour; wait till butter and flour to turn to paste.

2) Place onion with cloves
3) Add half and half gradually as you mix
4) Add ricotta cheese until melted;

5) Add nutmeg, salt and pepper to taste.
6) Let simmer until desired thickness is acquired.

PROCEDURE (PASTA)
1) COOK ACCORDING TO INSTRUCTIONS ON PACKAGE.

ASSEMBLY:

1) Preheat oven at 375F.
2) Spread a thin layer of oil in the base of your baking pan; add 1 layer of pasta as the base, then spread a layer of Bolognese then add a layer of the white sauce and top with a layer of parmesan cheese.
3) Repeat the procedure from the layering of the pasta until the parmesan cheese until the baking dish is almost full.
4) Cover the dish with aluminum foil for the first 15 mins.
5) Wait till top is golden brown.
6) Take the dish out of the oven and cool.



PANCIT LUGLOG
INGREDIENTS:
1 kg thick rice noodles or luglog
water for soaking noodels
500 grams shrimps
2 cups water
½ cup atsuette/annatto oil
6 cloves garlic, minced
1/2 cup all purpose flour
8 cups chicken stock
2 tbsp. patis (fish sauce)
salt to taste
pepper to taste
(FOR TOPPINGS)
4 pcs hard cooked eggs
1 cup squid rings (saute’d in garlic)
400 grams pork strips (saute’d in garlic)
200 grams chicharon
a bunch spring onions
½ cup toasted garlic
kamias
calamansi
PROCEDURE:
1) Soak the noodles in water for 4 hours.
2) Cook the shrimp in 2 cups of boiling water with a little salt. Take shrimps out as soon as they turn pink.
3) Peel and devein the shrimps and set aside in the chiller for use later as topping. Make sure to put the heads and shells back in the broth and let simmer for another 10 minutes.
4) Cool the broth (with the shells) and pour into a blender. Blend and strain. This will be your shrimp stock.
5) In a saucepan, sauté the garlic in the annatto oil for 1 minute, add the flour mixing continuously until you get a smooth paste let cook for a minute. Then add the shrimp and chicken stocks gradually stirring continuously. Wait for it to boil and lower heat to simmer for 5 minutes.
6) Season with patis and pepper to taste.
7) In a big pot of boiling water boil the noodles for 2 to 3 minutes and drain.
8) Spread the cooked noodles in a nice platter and pour the sauce over it and then arrange the shrimp and toppings on the sauce.



ANGEL KREMDENSADA PASTA CARBONARA
Ingredients:

1/4 cup Angel Kremdensada
1 1/4 cups Angel Evaporada
3 egg yolks
1 cup cheddar cheese

400 grams spaghetti noodles

1 cup diced bacon
1/4 cup chopped onions
1/2 cup sliced button mushrooms
1 1/2 teaspoons salt
1/8 teaspoon white pepper
2 tablespoons chopped parsley


Procedure:

In a large bowl, whisk together Angel Kremdensada, Angel Evaporada, egg yolks, and cheese. Set aside.

Cook spaghetti as directed in its package. Drain and set aside.

In a large pan, cook bacon until almost crisp. Add onions and mushrooms to sauté. Toss in cooked spaghetti. Stir in milk mixture and toss until thick and creamy. Season with salt and pepper before removing from heat. Top with chopped parsley. Serve with garlic toast.

Makes 6 to 8 servings.




CLAM AND CORN CHOWDER

INGREDIENTS:
• 6 slices bacon, diced
• 1 ½ cup chopped onion
• 3 cups diced potatoes
• 1 ½ cups canned corn
• 2 cups clam juice
• 1 teaspoon salt, and more to taste
• 1/4 teaspoon pepper, and more to taste
• 3 cans (approximately 7 ounces each) minced clams
• 5 tablespoons flour
• 4 cups half-and-half
• 2 cup milk


PROCEDURE:
1) Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels with slotted spoon; drain.
2) Add onion to bacon drippings; sauté until softened. Add potatoes, corn and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid.
3) Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.




SPINACH-BACON SALAD

INGREDIENTS
1 1/2 pounds fresh spinach in bulk or 2 10-ounce packages fresh spinach in plastic bags
2 hard-cooked eggs
6 slices lean bacon
1/3 cup corn, peanut or vegetable oil
1 teaspoon finely minced garlic
1/4 cup red-wine vinegar
1/4 cup finely chopped parsley

PREPARATION
1. Remove all tough stems and blemished leaves from spinach. Rinse the spinach well and drain it. Cut or break it into large, bite-size pieces. There should be about 16 cups. Put the spinach in a large bowl.
2. Coarsely chop the eggs and add them to the spinach.
3. Cook the bacon until it is crisp and browned. Drain well. Chop the bacon coarsely.
4. Heat the oil in a small skillet and add the garlic and bacon pieces. Cook briefly and add the vinegar. Bring to a boil and pour over the spinach. Add the parsley and toss to blend.




STEAK FLORENTINE WITH ANCHOVY BUTTER

INGREDIENTS

4 pcs. Rib-eye steaks
Olive oil to brush and serve
2 heads of Broccolini/broccoli (etc)

(for the anchovy butter)
½ cup unsalted butter, softened and chopped
4 anchovy fillets, finely chopped
1 tbsp capers, rinsed and finely chopped
2 tbsp parsely, finely chopped
2 tbsp chives, finely chopped
3 tsps Dijon mustard
1 tsp shallots, very finely chopped
PROCEDURE
1. For the anchovy butter: place butter in a bowl and mash. Add remaining ingredients, season with salt and black pepper and mix until well combined.
2. Spoon mixture onto a piece of plastic wrap, roll up and twist the ends till compact and refrigerate.
3. Bring steaks to room temperature, brush steaks with a little olive oil, then season with salt and pepper. Pre-heat the a grill or pan to medium and cook steaks for about 3 minutes on each side or until brown. Transfer to a plate and cover loosely with foil to rest for 5 minutes.
4. Plate steaks, top with anchovy butter.



BAKED TAHONG with POTATO GRALIC TOPPING

INGREDIENTS:
1 kg imported or large local tahong
1/4 cup parmesan cheese
1/2 cup mozzarella cheese
1 tsp fresh red chili
½ cup butter
1/2 cup bread crumbs coated with butter
PROCEDURE:
1) pre heat oven 175c to 200c
2) in a medium stock pot, boil water and add fresh mussels till shell opens up; let it cool and remove top shell;

POTATO GARLIC TOPPING

INGREDIENTS:
1 egg yolk
1/4 Cup Fresh lemon juice
1 tsp fresh red chili
10 cloves garlic crushed
1/2 Cup olive oil
1 Cup mashed potatoes
salt
pepper

PROCEDURE:

1) In a blender, add egg yolk, lemon juice, chili, and blend till puree;
2) add olive oil gradually like making mayonnaise; add mashed potato; blend until smooth like paste

ASSEMBLY:
In a baking sheet, arrange mussels; top with potato garlic topping, mozzarella and parmesan cheese and then bread crumbs
Bake for 10-15 mins.



Calamares

INGREDIENTS:
1 Kg squid cut into triangles pat dry
1 ½ cups APF
½ cup potato starch
2 tbsp garlic powder
Cooking oil for deep frying
Salt, pepper

PROCEDURE:

1) In a medium sized sauce pan, heat oil for deep frying
2) In a large microwaveable container with lid; add APF, potato starch, garlic powder, salt, pepper
3) Add the squid in the flour mixture and close the lid; shake until all of the squid are covered; remove form the container and remove excess flour
4) fry till golden brown




shabu shabu

Ingredients for the stock:
750 ml water
1/2 tbsp dashi-no-moto
1/2 tbsp salt
1/2 tbsp sugar
Procedure:
Place all ingredients in a spot. Bring to a boil and let simmer for 4 minutes.

Prep and ingredients for meats and vegetables:
200g thinly sliced pork
200g thinly sliced chicken
150g baby corn cut in half
400g sirloin sukiyaki cut
100g Shiitake mushrooms sliced
100g Enoki mushrooms
1 pack Tofu slices
2 White onions thinly sliced
200g Shelled shrimp
1 Napa cabbage chopped
green scalions chopped

for the dipping sauce:
ponzu sauce (citrus sauce)
3/4 cup fresh lemon juice
1/4 cup rice vinegar
1/2 cup soy sauce
1/4 cup katsuoboshi bonito flakes/ 1/2 tsp dashi-no-moto
1 tbsp mirin

-in a small sauce pan, blend all ingredients except mirin
-simmer for 5 mins and let it cool; add mirin
Sesame dipping sauce
1/4 cup white sesame seeds
2 tbsp sugar
1 tbsp miso paste
1 tbsp rice vinegar
3 tbsp soy sauce
3/4 cup dashi stock
-In a mortar and pestle, grind the sesame seeds with the sugar until this becomes a paste -
-Transfer to another mixing dish and whisk in the miso paste until there are no lumps
- Slowly drizzle in the rice vinegar, soy sauce and dashi until this mixture achieves a nice dipping consistency. Taste and adjust seasonings as you like.