[EPISODE 1/JULY 3] STEAMED LAPULAPU with Leeks
Ingredients:
1 whole approx. 2 k fresh lapulapu
50 ml oyster sauce
50 ml Japanese soy sauce
50 ml dark mushroom soy sauce
1 jigger Chinese wine
300 grms julienne onion leeks
20 grms coriander leaves
50 grms thinly sliced ginger
50 ml cooking oil
2 grms salt
50 grms sugar
1 grm white ground pepper
1 cup chicken stock
2 big plum tomatoes
1 cucumber
Procedure:
1. Blanch the head of lapulapu to open, then sprinkle with salt.
2. Bed with green part of leeks into steamer then place the lapulapu, pour on top the Chinese wine, oyster sauce, Kikkoman, dark mushroom soy sauce, sugar, salt, and chicken stock.
3. Steam for 30 minutes, then remove from steamer. Place it in oval plates, then debone the lapulapu, by using serving spoon and fork.
4. Garnish with julienned leeks (white part only) on top of lapulapu.
5. Have ready over-heated cooking oil and pour on top just before serving.
6. Strain and season remaining sauce from steamed lapulapu. Pour on the side of the lapulapu.
[EPISODE 1/JULY 3] STIR-FRY SEAFOOD WITH VEGETABLES IN CRYSTAL NOODLE BASKET
Ingredients:
500 grms tiger prawns
300 grms scallops
300 grms fish fillet
80 grms Chinese cabbage strips
20 grms Ginger and Garlic puree
1 jigger Chinese wine
2 grms White pepper
2 grms Salt
5 grms Chicken powder
50 grms Cornstarch
1 cup Chicken stock
1 tsp Sesame oil
5 grms Sesame seeds
½ tsp Sodium bicarbonate
10 grms Sugar
1 pc White egg
2 liters Cooking oil
100 grms Sotanghon
100 grms Broccoli
100 grms Taiwan pechay (Bokchoy)
50 grms Coriander leaves
100 grms Fresh shiitake mushroom
Procedure:
1. Remove cut into strips debone chicken, marinate seafood in in sodium bicarbonate, Ajinomoto, salt, white egg, Chinese wine, and cornstarch. Mix well for 10 minutes.
2. Pour on top the cooking oil then set aside and keep in chiller for 2 hours.
3. Cut the crystal noodles into 5-inch strips. Place it on perforated ladle; then press with other perforated ladle and place on a deep-fat heated oil until it becomes crispy round. Set aside.
4. Blanche the Chinese cabbage for a few minutes. Don’t overcook. Strain and set aside.
5. Blanche marinated chicken into deep-fat heated oil for 2 minutes then press though strainer.
6. Stir-fry the pureed ginger and garlic, deglaze with Chinese wine. Add chicken stock, Aji-ginisa, add strips of chicken, Chinese cabbage. Season to taste.
7. Thicken with dissolve cornstarch until light creamy.
8. Arrange on plate noodle basket then place the stir-fry chicken into basket. Garnish with sesame seeds and sesame oil and serve hot.
[EPISODE 1/JULY 3] CRISPY CHICKEN IN PEKING SAUCE
Ingredients:
1 whole approx. 1 kilo chicken
1 tsp Dark mushroom soy sauce
1 tsp Oyster sauce
½ tsp Japanese soy sauce
½ tsp Sesame oil
5 pcs Star Anise
50 grms Mirepoix
1 cup White sugar
50 grms Cornstarch
1 liter Water
½ tsp Salt
5 pcs Black pepper (whole)
1 pc Bay leaf
Procedure:
1.Have ready deep stock pot. Pour water, Kikkoman, dark mushroom soy sauce, oyster sauce, sesame oil, star anise, mirepoix, white sugar, salt, black pepper and bay leaf.
2. Add the chicken, simmer for 1 hour, remove from stock pot, then hang and drain until the water completely drains out.
3. Have ready fat heated oil then deep fry the chicken until crispy.
4. Caramelize the sugar. The remaining peking stock may be added, then thicken with cornstarch.
[EPISODE 2/JULY 10] PINAKBET WITH LECHON CARAJAY
LECHON CARAJAY
Ingredients:
4 k Pork belly
100 grms. Rock salt
400 grms. Mirepoix
3 gal. Water
1 gal. cooking oil
Procedure:
• Boil the pork belly in water with mirepoix until very tender.
• Remove the rib bones from belly and skewer over the top into the skin by using fork. Then scrub with rock salt.
• Place pork belly on wok the and pour oil to the level of pork belly. Cover wok and cook.
• After 30 minutes, pour over remaining oil in wok to the pork belly.
• Turn once slowly. Then sprinkle with ¼ cup of water to become crunchy and crispy.
• Remove from wok and prepare to serve.
PINAKBET WITH CRISPY LECHON CARAJAY
Ingredients:
250 grms. lechon carajay
300 grms. pumpkin tourney
300 grms. blanched okra
300 grms. blanched ampalaya
300 grms. eggplant
300 grms. string beans
1 pc. minced red onion
50 grms. chopped garlic
2 pcs. sliced tomatoes
¼ cup achuete (boiled with oil)
100 grms. shrimp paste
1 tspn. baking soda
½ tspn. salt
½ tspn. crushed peppercorn
¼ cup cooking oil
Procedure:
1. Sauté garlic, onion, tomato in oil from achuete. Add in bagoong.
2. Combine all vegetables and season with salt and crushed peppercorn.
3. Arrange on plate and top with lechon carajay just before serving.
[EPISODE 2/JULY 10] KINULOT NA PLAPLA
Ingredients:
500 grms plapla
100 grms lemon grass
¼ cup lemon juice or kalamansi juice
100 grms pureed coriander leaves
50 grms pureed garlic
50 grms pureed ginger
4 pcs. pureed green chilli
1 tspn. paprika
100 grms.cornstarch
100 grms. all-purpose flour
1 cup coconut milk
2 liters cooking oil
1 tspn. salt
1 tspn. crushed peppercorn
1 jigger brandy
Procedure:
• Fillet the plapla and cut into portion sizes. Season with puree of garlic, ginger, coriander leaves, chili, paprika and salt.
• Dredge into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.
• Thread with lemon grass remaining plapla bones from gills to the tail to create curly form.
• Season with pureed ginger, garlic, coriander leaves, chilli, paprika and salt.
• Also dredge this into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.
• Stir-fry the combination of pureed garlic, ginger, coriander leaves, chili. Flame with brandy into the wok. Add in the coconut milk.
• Toss the deep fried crispy plapla fillet and season with salt.
• Arrange everything on plate to form kinulot na plapla. Garnish with coriander leaves.
[EPISODE 2/JULY 10] ENSALADANG HIPON AT SUHA IN MANGO SALSA
Ingredients:
500 grms. peeled shrimps (blanched in wine and water)
6 pcs. tiger prawns in bamboo skewers
50 grms. pickle relish
50 grms. canned pimiento (or red bell pepper brunoise)
50 grms. celery stalk brunoise
2 tbspn. hot sauce
500 grms. pomelo wedges
300 grms. Lolo Rosso lettuce
200 Romaine lettuce
3 pcs. foot-long bread
50 grms. fresh peeled tomatoes brunoise
50 grms. spring onion brunoise
2 pcs. pureed ripe mango
1 cup olive oil
¼ cup lemon juice
300 grms. walnuts
1 tspn. Salt
1 tspn. white pepper
2 jiggers white wine
50 grms. Leeks (green part only)
50 grms. celery leaves
1 liter water
Procedure:
• Remove the vein of shrimp by using bamboo sticks, then skewer each piece without head.
• Have ready water and white wine into the pot with lemon slice and leeks, celery leaves. Boil for 3 minutes. Remove from boiling water and set aside. Keep cool.
• Take off the shell but leave the tail. Cut into butterfly from the stomach sides of the shrimp, then place it on clean cloth or absorbent kitchen paper towel and press it to become flat and set aside.
• Chop peeled shrimps or put them in food processor.
• Place in bowl and combine pickle relish, pimientos, celery, walnut, spring onion, tomato, mayonnaise, hot sauce, salt and pepper. Set aside.
• Twist thin, long slices of foot-long bread inside the ring mould, then bake in low heat for 30 minutes or until toasted.
• Rinse and dry the lettuce and place inside the toasted footlong bread.
• Arrange on plate with bouquet of lettuce.
• Place the shrimp mixture on plate, over the top with pomelo wedges and butterfly prawns.
• Spoon or drizzle with mango salsa before serving. Sprinkle with walnuts and spring onion.
MANGO SALSA
Ingredients:
2 pcs. ripe mango
1 cup olive oil
¼ cup lemon juice
1 tspn. salt
1 tspn. white pepper
Procedure:
Combine all ingredients into the blender until creamy. Season to taste.
[EPISODE 3/JULY 17] GAMBAS AL AJILLO
Ingredients:
500 grms. tiger prawns, peeled and deveined
1 tspn. paprika
¼ cup calamansi juice
100 grms. chopped garlic
¼ cup olive oil
50 grms. chopped parsley
2 jiggers brandy
2 pcs. green chilli
30 grms. garlic chips
100 grms. banana leaves (round cut)
1 pc. white onion
30 grms. finely julienned pumpkin
30 grms. finely julienned carrots
1 tspn. crushed peppercorn
To serve with 2 cups cooked rice
Procedure:
1. Marinate for 10 minutes peeled shrimps in paprika, calamansi juice, salt, pepper and olive oil.
2. Sauté chopped garlic in hot olive oil. Add in shrimp and flambé with brandy.
3. Season with salt and pepper.
4. Have ready heated sizzling plate, brush with onion and oil. Bed with banana leaf.
5. Arrange Gambas Al Ajillo and cooked rice on sizzling plate. Garnish on top with julienned carrots and pumpkin. Sprinkle with crispy garlic chips and chopped parsley.
[EPISODE 3/JULY 17] BEEF SALPICADO Y PICANTE
Ingredients:
500 grms. beef tenderloin chunks
100 grms. chopped garlic
50 grms. white onion
50 grms. celery
2 jiggers red wine
1 tspn. paprika
¼ cup soy sauce
1 tspn. chicken powder
2 jiggers brandy
500 grms. mashed potato
1 tspn. salt
50 grms. chopped parsley
1 tspn. crushed peppercorn
1 cupped olive oil
50 grms. green chilli
Bruschetta as many as needed
Procedure:
1. Marinate for 10 minutes the beef tenderloin chunks together with garlic, paprika, soy sauce liquid seasoning, red wine, salt, pepper and olive oil.
2. Sauté the garlic in olive oil, celery, onion and green chilli. Flambé with brandy the marinated beef until done.
3. Have ready mashed potato on plate filled with sautéed beef salpicado. Garnish with crispy garlic chips and pair off with bruschetta.
[EPISODE 3/JULY 17] PAELLA VALENCIANA
Ingredients:
30 grms. bacon macedon
50 grms. brunoise white onion
30 grms. brunoise peeled garlic
100 nl. olive oil
100 grms. chicken chunks
100 grms. pork chunks
150 ml. tomato sauce
5 grms. paprika
5 grms. saffron
1 kg. calrose rice
200 grms. squid rings
10 pcs. mussels
3 100-gram pcs. crabs cut into 4
10 pcs. clams
10 pcs. shrimps with shell
50 grms. red and green bell pepper batonnets
1 50-gram pc. chorizo de bilbao
50 grms. blanched and frozen green peas
2 pcs. hard-boiled eggs cut into wedges
2 pcs. lemon wedges
10 pcs. asparagus spears
10 grms. bouquet of parsley
Procedure:
1. Over paella pan on open top burner, put bacon and stir from time to time for 3 minutes. Then add in onion, garlic, olive oil.
2. Sauté the chicken and pork. Add tomato sauce. Sprinkle with paprika, saffron, calrose rice. Then pour everything over the rice paella soup stock.
3. Allow to boil, then add the squid. Stir once then season with salt and pepper.
4. Reduce the flame, then arrange over the top of paella rice the mussels, clams, crabs, shrimps, red and green bell pepper, chorizo.
5. Cover with wax paper; then cover again with aluminum foil. Oven bake at 400˚F from 30 to 45 minutes or until done.
6. When done, garnish on top with hard-boiled egg, frozen peas, lemon or dayap, asparagus, boquet of parsley.
7. Before serving, drizzle with olive oil.
*PAELLA STOCK
Ingredients:
2 liters water
200 grms. shrimp heads
300 grms. chicken bones
300 grms. fish bones
300 grms. pork bones
1 tspn. egg yellow food color
300 grms. mirepoix
[EPISODE 4/JULY 24] CRISPY CHICKEN CHOW MEIN
Ingredients:
500 grms. julienned chicken breasts
50 grms. cafrots
50 grms. red and green bell peppers
50 grms. celery
50 grms. kinchay
50 grms. white onion
50 grms. cabbage
50 grms. leeks
50 grms. shiitake mushrooms
50 grms. snowpeas
50 grms. pureed garlic
50 grms. pureed ginger
1 jigger Chinese wine
100 grms. cornstarch
2 tbspns. chicken powder
2 cups chicken stock
50 grms. spring onion
500 grms. canton noodles
1 liter cooking oil
1 tspn. salt & pepper
Procedure:
• Deep fry the canton noodles until crispy and set aside.
• Sauté in wok puree of ginger and garlic, flambé with Chinese wine, chicken and all vegetables. Add in chicken stock, salt and chicken powder. Allow to boil then thicken with dissolved cornstarch. Simmer for a while.
• Bed plates with crispy noodles over the top with stir fry chicken and vegetables. Garnish with kinchay and spring onion.
[EPISODE 4/JULY 24] HERB SEAFOOD CREPE CASSEROLE
Ingredients:
3 pcs. herb crepe
150 grms. fish fillet chunks
150 grms. squid ring cuts
150 grms. peeled and deveined shrimp
2 cups béchamel sauce
1 cup tomato sauce
300 grms. quickmelt cheese
200 grms. mozzarella cheese
100 grms. parmesan cheese
4 pcs. bread sticks
50 grms softened butter
¼ cup olive oil
50 grms. fresh basil leaves
1 tbspn. French mustard
1 tspn. salt
1 tspn. crushed peppercorn
1 jigger white wine
25 grms. chopped parsley
Procedure:
• Marinate all seafoods with olive oil, chopped basil leaves, mustard, salt and pepper and white wine.
• Put marinated seafoods into triangle-folded herb crepes; and place them into casserole dish with béchamel and totato sauce.
• Cover with grated quickmelt cheese and mozzarella cheese then baked in oven for 30 minutes or until done. Then sprinkle with parmesan cheese and parsley.
[EPISODE 4/JULY 24] CHICKEN RELLENO
CHICKEN RELLENO
Ingredients:
1 whole deboned chicken
500 grms. minced chicken breasts
25 grms. raisins
25 grms. pistachio nuts
50 grms. ham chunks
6 pcs. hard-boiled quail eggs
3 pcs. chorizo de bilbao
230 ml. all-purpose cream
blanched carrot strips
500 grms. beaten eggs
1 tspn. salt
100 grms. all-purpose flour
50 grms. white onion brunoise
1 tspn. salt and pepper
2 pcs. big apples
1 tspn. paprika
Procedure:
1. Combine minced chicken, raisins, pistachio nuts, cooked ham chunks, brunoise onion, all-purpose cream, egg, flour, salt and pepper.
2. Stuff filling into deboned chicken together with quail egg, carrots strips and chorizo de bilbao.
3. Wrap in aluminum foil then roast in oven for one hour or until done.
4. Remove the foil then brush with softened butter. Sprinkle with paprika. Place in salamander until golden brown.
5. Cut into portion size. Arrange on plate and garnish with apple swan.
[EPISODE 5/JULY 31] JUMBO CHICKEN EMPANADA
Ingredients:
1 k minced chicken breast
200 grms. raisins
100 grms. chopped onions
4 pcs. hard-boiled eggs (chopped)
300 grms. blanched potato cubes
1 k empanada dough
2 pcs. beaten eggs
300 grms. flour
50 grms. chopped garlic
1 tbspn. turmeric powder
Procedure:
• Sauté garlic, onion, minced chicken. Add turmeric powder. Set aside until cold.
• Add hard-boiled egg, potato, raisin, and set aside.
• Flatten empanada dough into round shape with dough roller. Brush with beaten egg at edges of the dough, then fill with empanada filling in the center.
• Fold into half-moon shape. Press with fork the edges of the empanada dough to secure and seal.
• Have ready heated oven 250°F and bake for 30 minutes or until done.
[EPISODE 5/JULY 31] OVERSIZED BURGER
Ingredients:
700 grms. minced lean meat
300 grms. beef fat
6 pcs. white loaf bread
1 cup fresh milk
500 grms. brunoise white onions
1 tbspn. salt
1 tbspn. white pepper
1 tbspn. chicken powder
3 pcs. beaten eggs
50 grms. parsley
1 pc. jumbo burger bun
6 pcs. pickled cucumber (sliced lengthwise)
500 grms. iceberg lettuce
500 grms. tomato slices
500 grms. cucumber (sliced lengthwise)
10 pcs. black olives
2 cups mayonnaise
300 grms. flour
2 pcs. bamboo skewers (12 in.)
Procedure:
• Combine lean beef and fat. Mash together white part of loaf bread into milk, white onion, salt, pepper, egg, chicken powder and flour.
• Form everything into round-shape patty, then grill in griddle until done.
• Cut the jumbo burger buns into three. Spread mayonnaise on each layer. Bed with lettuce, tomato, pickles, cucumber, onion and, lastly, the patty.
• Garnish with skewered black olives, pickles, tomato, cucumber and parsley.
[EPISODE 6 / AUG 7] ROAST BEEF SHAWARMA STYLE WITH VEGGIE AND
Ingredients:
2 k sirloin beef (cut thinly)
500 grms. onion rings
500 grms. tomato slices
1 tspn. salt
1 tspn. crushed black peppercorn
¼ cup mustard
35 pcs. pita bread
500 grms. cucumber
1 pint sour cream
1 pint yogurt
1 small bot. hot sauce
Procedure:
• Season the skewered sirloin with salt, crushed peppercorn and mustard alternately with tomato and onion.
• Roast in oven for 1 hour. Transfer to Salamander until become brown.
• Garnish roast beef and pita bread with cucumber, tomato and onion.
• Add hot sauce, yogurt and sour cream according to taste.
[EPISODE 6 / AUG 7] HONEYED BABY BACK RIBS
Ingredients:
2-3 K baby back ribs
½ cup honey
½ cup apple juice
15 grms. garlic
½ cup catsup
50 grms. brown sugar
½ cup pineapple juice
2 pcs. bay leaf
2 grms. black peppercorn
300 grms. mirepoix
1 tspn. salt
1 cup chicken stock
20 grms. parsley bouquet
Procedure:
• Marinate the whole baby back ribs in honey, apple juice, chopped garlic, catsup, pineapple juice, brown sugar, bay leaves, black peppercorn, mirepoix, salt and chicken stock.
• Place in roasting pan and cover with aluminum foil. Roast for 2 hours or until tender.
• Remove from roasting pan and, on a stainless rack, place in Salamander until brown.
4. Strain the remaining sauce, serve on the side.
5. Garnish with parsley.
[EPISODE 6/ AUG 7] BAKED TUNA BELLY
Ingredients:
1 k tuna belly
2 pcs. red onion
2 pcs. tomato slices
4 pieces siling pangsigang
30 grms. julienned ginger
6 pcs. calamansi, squeezed
¼ cup cooking oil
50 grms. flour
15 grms. spring onion, chopped
Procedure:
1. Season tuna belly with kalamansi juice,and dredge with flour one side of tuna belly.
2. Mark with hot stainless steel cress cut. Bed with slices of red onion, tomato, sili pansigang, ginger on banana leaves and aluminum foil.
3. Bake for 3 minutes or until brown.
4. Garnish with kinchay and spring onion.
[EPISODE 6/ AUG 14] PRITCHON DE LECHE
Ingredients:
1 whole piglet
500 grms. mirepoix
5 lit. water
200 grms. rock salt
4 pcs. bay leaf
2 grms. peppercorn
300 grms. bread crumbs
1 big can liver spread
1 cup vinegar
200 grams. sugar
Procedure:
1. Boil the piglet with the water, mirepoix, bay leaves and black peppercorn until tender. Take off from pot and cool for a while. Then skewer with fork as long as you can and scrub with rock salt.
2. Put steel pot holder in big wok and place the piglet on it until done and turn once. Sprinkle with water to become crunchy and crispy.
3. Reduce the remaining stock, strain. Add bread crumbs, liver spread, vinegar and sugar until thickened. Serve together with crispy Pritchon de Leche.
[EPISODE 6/ AUG 14] BALUT IN TEMPURA BATTER
Ingredients:
6 pcs. shelled balut
400 grms. show flour
3 pcs. egg yolk
50 grms. corn flour
200 grms. ice cubes
1 cup mayonnaise
1 pc. grated green mango
50 grms. spring onion, brunoise
1 lit. cooking oil
10 grms. fresh bay leaf
1½ cup water
Procedure:
1. In mixing bowl, combine water and egg yolk, and add in showa flour, ice cubes and fresh basil leaves.
2. .Dredge balut into corn starch; then deep fry In pre-heated oil until golden brown.
3. Place on paper towel and set aside.
5. Cut ino small cubes the balut, place it on mixing bowl, add in grated green mango, spring onion and mayonnaise. Also add in juice from the balut.
6. Serve with tartar sauce.
[EPISODE 6/ AUG 14]BRAISED FISH FILLET WITH TOFU
Ingredients:
500 grms. lapu Lapu fillet
1 pack soft tofu
1 tbspn. ginger puree
1 tbspn. garlic puree
20 grms. coriander leaves
50 grms. crispy fried ginger julienne
100 grms. potato flour
2 cups chicken stock
1 pc. egg white
1 jigger Chinese wine
1 pc. egg yolk
Procedure:
1.Season fish fillet with combination of egg yolk and potato flour.
2. Deep fry fish fillet until done and set aside.
3. Cut tofu into chunks, then soak in hot water.
4. Sautée ginger and garlic puree, flambé with Chinese wine. Thicken with potato flour and, lastly, egg white.
5. Add fish fillet and tofu. Do not stir, just shake a little. Garnish with coriander leaves and crispy ginger on top.
[EPISODE 8 / AUG. 21] YAKI YASAI
Ingredients:
50 grms bean sprouts
50 grms green bell pepper
50 grms red bell pepper
50 grms julienned cabbage
50 grms green asparagus
20 grms butter
1 tbsp Kikkoman sauce
1 tbsp Sake
Pinch of salt
Pinch of crushed black peppercorn
1 tbsp Cooking oil
20 grms Julienned carrots
Procedure:
Stir fry into teppanyaki table all vegetables season with Kikkoman, sake, salt, pepper and lastly in the butter.
[EPISODE 8 / AUG. 21] PRAWNS TEPPANYAKI
Ingredients:
1 pc approx.. 300 grms tiger prawn butterflied
1 jigger brandy
½ jigger sake
1 tbsp Kikkoman sauce
30 grms Butter
1 tbsp Cooking oil
Pinch of salt
Pinch of crushed black peppercorn
Procedure:
1. Have ready heated teppanyaki, pour oil, then place prawn. And flambé with brandy, use lighter to ignite the brandy.
2. Cover with silver ware for 3 minutes, take off the cover then flame again with sake.
3. In one side corner of teppanyaki table, place the butter until melted and add in Kikkoman sauce.
4. Take off the meat from tiger prawn and cut into portion size then place it on the plate. Spoon over the prawn the melted Kikkoman.
[EPISODE 8 / AUG.21] BEEF TEPPANYAKI
Ingredients:
250 grms beef tenderloin or wagyu
50 grms Butter
1 jigger brandy
20 grms Garlic chips
2 tbsps Kikkoman sauce
1 tbsp Cooking oil
Pinch of salt
Pinch of crushed black peppercorn
Procedure:
1. Have ready heated teppanyaki, pour oil then place beef tenderloin, flambé with brandy, use lighter to ignite the brandy.
2. Stir fry in teppanyaki table with garlic chips until golden brown, then set aside.
4. On one side corner of teppanyaki table, place the butter until melted and add in the Kikkoman sauce.
5. Cut the beef into portion size and, just before serving, spoon over the beef melted Kikkoman sauce and butter, and over the top with garlic chips.
[EPISODE 9 / AUG.28] SUPER-BEEFY CALDERETA
Ingredients:
½ k Paypay (beef chuck) cubed
2 tspn. Calamansi juice
2 tspn. Salt & pepper
½ tspn. Ground peppercorn
1 tspn. Cooking oil
½ cup Tomato sauce
½ cup Tomato paste
1 ½ cups Chicken stock
1 pc. Bay leaf
½ cup Red and green bell pepper
½ cup Liver spread
2 cups Cubed potato
¼ cup Shredded cheese
2 pcs. Siling labuyo chopped
1 cup Onion chopped
¼ cup Garlic chopped
1 cup Tomato chopped
Procedure:
· Marinate beef in calamansi juice, salt and pepper for 1 hour.
· In hot greased pan, stir fry beef until golden brown.
· In hot greased sauce pan, sauté garlic, onion, tomato, and tomato paste.
· Pour tomato sauce, chicken stock and bay leaf simmer into beef until almost tender.
· Add red and green bell pepper, liver spread, potato and cheese. Cook until thick.
· Add siling labuyo and simmer for a few minutes more.
· Add grated cheese. Serve hot.
Humba
Stewed pork slices braised until tender and well infused with a mélange of flavors and spices
Preparation Time: 15 minutes plus 15 minutes to marinate pork
Cooking Time: 1 hour
Servings: 6 - 8
Ingredients
1 kg. liempo, cut into serving pieces, skin on
¾ cup vinegar
¼ cup MAGGI Savor, Classic
3 cups water
1 tbsp. salted black beans
½ cup raw skinless peanuts
1 tbsp. minced garlic
2 bay leaves
1 tbsp. tajure
1 tsp. black pepper
2 tbsp. brown sugar
1 8g. pack MAGGI MAGIC SARAP
Procedure
- Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
- In a pan, put together marinated pork, water, black beans, peanuts and garlic. Bring to a boil then add bay leaves, tajure, black pepper, sugar and MAGGI MAGIC SARAP.
- Cook covered for at least 45 minutes or until meat is tender. Serve hot with steamed rice.
Chef Logro recipe
[EPISODE 9 / AUG. 28] MAGIC PORK HUMBA
*RECIPE by MAGGI*
INGREDIENTS:
1 kg liempo, skin-on, cut into serving pieces
Three fourth cup vinegar
One half cup MAGGI Savor, Classic
3 cups water
2 tbsp tausi (fermented salted black beans)
One half cup raw skinless peanuts
1 tbsp minced garlic
2 bay leaves
1 tbsp tajure (fermented bean curd)
1 tsp whole black peppercorns
3 tbsp brown sugar
1 8g sachet MAGGI MAGIC SARAP
PROCEDURE
1. Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
2. In a pan, combine marinated liempo, water, tausi, peanuts and garlic. Bring to a boil. Add bay leaves, tajure, black peppercorns, sugar and MAGGI MAGIC ARAP.
3. Lower heat to a simmer and cook covered for at least 45 minutes or until pork is tender.
[EPISODE 9 / AUG. 28] FINGER-LICKIN’ CHICKEN POT ROAST
Ingredients:
1 whole (or 1½ k) chicken
¼ cup Bacon cubed
1 large Garlic clove mashed
1 pc. White onion sliced
1 tbspn. Olive oil
1 tbspn. Butter melted
1 pcs. Baby celery heart quartered
10 pcs. Carrot balls
2 pcs. Zucchini cut into chunks
10 pcs. Marble potato
2 cups Chicken stock
¼ cup White wine
¼ cup Brandy
1 pc. Bay leaf
2 Fresh thyme sprigs
2 Fresh rosemary sprigs
1 tspn. Salt
1 tspn. Black peppercorn
2 Fresh parsley sprigs
Procedure:
· Heat olive oil in large flame-proof casserole and Sauté onion, garlic and bacon. Flame with brandy and wine.
· Brush chicken with melted butter and season well. Lay on top of onion mixture and arrange prepared vegetables around them.
· Pour chicken stock and wine around chicken and add herbs.
· Cover and pot roast for 1 hour, then remove lid and turn occasionally until golden and tender.
· Remove vegetables with slotted spoon and arrange on platters and chicken pot roast. Spoon over chicken the remaining sauce. And sprinkle with parsley.
[EPISODE 10 / Sept.4] TAKAM-TAKAM SEAFOOD HOFAN
Ingredients:
500 g Hofan (Chinese noodles)
100 g tiger shrimps peeled
100 g squid rings
100 g fish fillet
2 cups fish stock
30 g cornstarch
300 g bokchoy (Taiwan pechay)
1 tspn. sesame oil
Salt and pepper to taste
Procedure:
1. Cook hofan noodles to al dente, drain and set aside.
2. Blanch separately into oil the shrimp, squid and fish, set aside.
3. Stir fry bokchoy leaves and sesame oil, set aside.
4. Stir fry in sesame oil seafood and thicken with cornstarch.
5. Place pasta on plates over the top with seafood mixture and bokchoy leaves.
[EPISODE 10 / Sept.4] MAGIC SEAFOOD SUKIYAKI
*RECIPE by MAGGI*
Ingredients:
6 Tbsp Japanese soy sauce
6 Tbsp sake
6 Tbsp mirin
3-4 Tbsp sugar
2 cups water
2 tsp dashi
1 8-gram sachet MAGGI MAGIC SARAP
½ cup leeks
12 pcs scallops
12 pcs prawns, peeled, tails left intact
200 gms salmon fillet, cubed
1 pack shiritake (yam) noodles or vermicelli noodles, soaked in water
1 pack enoki mushrooms
2 cups napa cabbage
1 tube Japanese tofu, sliced into 6
Procedure:
In a sukiyaki pan, combine the first seven ingredients. Arrange remaining ingredients around the sukiyaki pan, except for cabbage and tofu. Let it boil and then simmer until all seafood are cooked. Add cabbage and tofu and simmer for 1 minute.
Serve hot with fresh egg.
[EPISODE 10 / Sept.4] FLYIN HIGH PAD THAI
Ingredients:
500 grms. boneless, skinless chicken breasts
5 tbspn. + 1 tspn. Asian fish sauce
1 pack Japanese tofu, quartered
1 cup water
2 tbspns. Lime juice
1 ½ tspns. Rice wine vinegar
3 ½ tbspns. Sugar
¾ tspn. Salt
¼ tspn. Cayenne
500 grms. linguine
3 tbspns. Cooking oil
4 cloves Garlic, chopped
2/3 cup Salted peanuts, finely chopped
2 cups Bean sprout
½ cup Cilantro leaves
Procedure:
In small bowl, combine the chicken and ½ tspn. fish sauce. In another bowl, combine tofu with another ½ teaspoon fish sauce. In a glass or stainless-steel bowl, combine the remaining 5 tbspns. fish sauce with water, 1 ½ tbspns. lime juice, vinegar, sugar, salt, and cayenne.
•In pot of boiling, salted water, cook linguine until done. Drain.
• in wok, heat 1 tbspn. oil over moderately high heat. Add chicken and cook, stirring until just done. Remove.
• Put another tablespoon of oil in wok. Add tofu and cook, stirring, for 2 minutes. Remove.
• Put the remaining 1 tbspn. oil in wok, add garlic and cook, stirring, for 30 seconds. Add pasta and fish sauce mixture. Cook, stirring, until nearly all the liquid is absorbed. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat.
Stir in remaining 1/2 tbspns. lime juice, bean sprouts, and half the cilantro. Top with remaining peanuts and cilantro.
[EPISODE 11 / Sept.11] ANGHANG SA GATA BICOL EXPRESS
Ingredients:
½ k pork belly cut into strips
½ cup bagoong alamang (shrimp paste)
2 tbspns. Cooking oil
2 tbspns. Grated ginger
1 tbspn. Siling labuyo, chopped
1 cup Siling haba, sliced diagonally
2 cups Coconut milk, 2nd extract
¼ tspn. Chicken powder
½ cup Coconut cream 1st extract
½ jigger Brandy
Salt and pepper to taste
kinchay
Procedure:
· Heat oil in pan, sauté ginger and pork until brown. Flame with brandy.
· Add bagoong alamang and siling labuyo. Stir fry until pork is completely covered with bagoong.
· Pour coconut milk and siling haba, season with salt, pepper and chicken powder.
· Cover and simmer over medium heat for 5 minutes.
· Add coconut cream and simmer in low heat for 2 minutes or until coconut cream consistency thickens. Sprinkle with chopped kinchay.
[EPISODE 11 / Sept. 11] MAGIC LAING
*RECIPE by MAGGI*
Ingredients:
¼ cup oil
¼ kilo pork belly, cubed
2-3 slices ginger, finely chopped
2 Tbsp garlic, chopped
¼ cup onions, chopped
¼ kilo shrimps or prawns, shelled,
2 Tbsp shrimp paste, raw
40 pcs gabi leaves, sliced
3 pcs buko juice
¾ cup water
1 sachet MAGGI MAGIC SABAW Chicken Flavor
3 cups coconut milk, 2nd extraction
3-4 pcs Red Labuyo
2 cups coconut cream, 1st extraction
1 8g sachet MAGGI MAGIC SARAP
Prodecure:
In a pan, heat oil. Add pork belly and cook for about 8-10 minutes. Add ginger, garlic and onions and sauté until fragrant. Put in shrimps and cook until it changes color. Add shrimp paste and sauté for 5 minutes. Add gabi leaves, buko juice, stock and coconut milk. Simmer for 30-35 minutes and then add coconut cream. Continue cooking over low heat until almost all the liquid has reduced. Season dish with MMS and simmer for 5 minutes more.
[EPISODE 11 / Sept. 11] KINUNOT NA ALIMASAG
Ingredients:
6 pcs. large alimasag, rinsed and drained
1 ½ cups Water
1 tspn. Whole peppercorn
3 tbspns. Crushed ginger
1 pc. Dried bay leaf
3 cups Coconut milk, 2nd extract
2 tbspn. Garlic chopped onion chopped
¼ cup Vinegar
¼ tspn. Chicken powder
1 cup Coconut cream 1st extract
2 pcs. Siling labuyo minced
½ cup Malunggay leaves
Salt and pepper to taste
Procedure:
· Put whole alimasag in pot. Add enough water to cover alimasag, crushed ginger, peppercorn and bay leaf. Boil until done. Remove from pot, drain and set aside to cool.
· Flake the meat, keep the shell and set aside.
· In sauce pan put coconut milk, garlic, onion and ginger, let boil and simmer stirring constantly to avoid curdling until the coconut milk thickens and reduced to half.
· Add flaked alimasag, vinegar and simmer until oil start to come out.
· Season with salt and pepper to taste and chicken powder.
[EPISODE 12 / Sept. 18] CHOP-CHOP-CHARAP CHOPSUEY
Ingredients:
200 grms. shredded chicken breasts
100 grms. Bokchoy
1 pc. carrot, sliced
100 grms. snow peas
50 grms. shiitake mushrooms, quartered
1 can young corn
100 grms. Cabbage
100 grms. Chinese pechay
100 grms. Broccoli flowerettes
50 grms. cornstarch
1tbspn. Ginger puree
1 tbspn. Garlic puree
2 cups Chicken stock
2 pcs, Lumpia wrapper
2 tbspn. Chicken powder
2 tbspn. Sesame oil
Oil for frying
Salt and pepper to taste
Chopped fresh coriander leaves
Procedure:
1. Blanch all vegetables and set aside.
2. Season with salt shredded chicken, then blanch in oil and set aside.
3. Stir-fry in wok with puree garlic and ginger, then add chicken stock thickened with cornstarch.
4. Add all vegetables and chicken. Season to taste.
5. Deep fry lumpia wrappers then bed into platter, spoon over the chopsuey. Sprinkle with coriander leaves.
[EPISODE 12 / Sept. 18] Magic CRUNCHY CALAMARES
*RECIPE by MAGGI*
INGREDIENTS
One half kg squid, cleaned and cut into rings
3 pieces calamansi, juiced
1 8g sachet MAGGI MAGIC SARAP
One half cup all purpose flour
oil for frying
PROCEDURE
1. Marinate squid rings in calamansi juice and MAGGI MAGIC SARAP for 5 minutes. Dredge in flour and deep fry in hot oil.
GARLIC DIP
Combine the following:
1 cup mayonnaise
1 tbsp minced garlic
1 tbsp sugar
1 tbsp freshly-squeezed lemon juice
1 8g sachet MAGGI MAGIC SARAP
One half tsp white pepper
FRESH TOMATO SAUCE
INGREDIENTS
One fourth cup olive oil
One fourth cup chopped onions
2 tbsp chopped garlic
1 cup chopped tomatoes, seeds removed
1 tbsp flat-leaf parsley
One third cup water
1 8g sachet MAGGI MAGIC SARAP
2 tsp white sugar
2 tbsp olive oil
PROCEDURE
1. In a saucepan, heat olive oil. Saute onions, garlic and tomatoes until tomatoes are soft. Add parsley, water, MAGGI MAGIC SARAP and sugar. Simmer for 5 minutes.
2. Transfer into a blender and puree until smooth. Add olive oil and mix well.
[EPISODE 12 / Sept. 18] TILAPIA FRITTERS
Ingredients:
500 grms. tilapia fillets
½ cup Corn flour
2 pcs. eggs
2 tbspn. Sesame oil
1 tbspn. Clarified butter
2 tbspn. Spring onion, chopped
1 cup Chili sauce
3 pcs. Carrots
2 pcs. Cucumber
Oil for deep-frying
Salt andf pepper to taste
Procedure:
• Mince the tilapia fillet. Season with salt and pepper.
• Add the corn flour, butter, egg, spring onion and sesame oil.
• Shape the tilapia mixture into bite-sized balls.
• Heat oil to high temperature and add other tablespoon of sesame oil.
• Fry the fritters until golden brown.
Place on platter and garnish with carrot flowers and serve with chili sauce.
[EPISODE 13 / Sept. 25] MUCHO POCHERO LOCO
Ingredients:
2 tbsp. Cooking oil
½ kilo Cubed and parboiled beef Kenchie (shank)
1 cup Tomato sauce
1 cup Water
1 cup White onion chunks
2 tbsp. Chopped garlic
½ kilo Quartered cabbage
¼ kilo Sliced pechay
2 pieces Quartered & fried potato
¼ tsp. Chicken powder seasoning
1 tsp. Salt
1 tsp. Crushed black peppercorn
1 tbsp. Chopped parsley
Procedure:
1. Heat oil in pan. Saute onion, garlic, braise beef until almost brown.
2. Add tomato sauce, water and vegetables, continue over medium heat until vegetables are almost cooked.
3. Season with salt, pepper and chicken powder seasoning.
4. Place on Dish plate and Ping! Ping! with parsley.
[EPISODE 13 / Sept. 25] SINIGANG SA MISO NI MAGELLAN
Ingredients:
300 grams Miso paste (japanese product)
2 liters Water
600 grams Whole Lapu Lapu (cut into fillet but leave skin into 2 pieces)
100 grams Red onion sliced
100 grams Over ripe Tomato
2 pieces Siling haba (green finger pepper)
150 grams Cubed Gabi (taro)
1 tsp. Salt
1 tsp. White pepper ground
150 grams Sliced white radish
150 grams Sitaw (string beans) cut into 2 inch lengths blanch
150 grams Kangkong (swamp cabbage) leaves blanch
Procedure:
1. Place miso paste in a medium size pot with water, onion, tomato, radish, siling haba, gabi and cook until tender.
2. Season with salt, pepper, Lapu Lapu fillet then fill with kangkong (swamp cabbage), then roll and skewer with bamboo sticks.
3. Place on miso stocks, together with gabi (taro), radish and the roulade Lapu Lapu and cookuntil tender.
4. Arrange on soup plate and siding, garnish with sitaw, taro, swamp cabbage, radish and serve hot.
[EPISODE 13 / Sept. 25] MAGIC SUAM NA MAIS
*RECIPE by MAGGI*
Ingredients:
1 tbspn. oil
1 tbspn. chopped garlic
¼ cup chopped onion
100 grms. pork, cubed
¼ cup chopped shrimp
1 cup grated fresh yellow corn
4 cups water
2 8g sachets MAGGI MAGIC SARAP
1 cup sili leaves
Procedure:
1. Heat oil. Saute garlic and onion until limp. Add pork and cook until it changes color. Stir in shrimp and cook until it turns pink.
2. Add grated corn and cook for another minute, stirring.
3. Pour in water and bring to a boil.
4. Season with MAGGI MAGIC SARAP
5. Turn off heat and add sili leaves. Serve hot.
NOTE:
How to Make Mirepoix
"Mirepoix" sounds ultra fancy, but it's simply the French word for the chopped and sauteed combination of onions, celery, and carrots. It's the base of so many soups, stews, and sauces in many classic cuisines that people also call it "the holy trinity." Trader Joe's carries mirepoix, chopped and ready in the produce section. The chopping is not difficult if you do it yourself, but using the ready-to-use mirepoix makes this recipe even easier. To make your own mirepoix, chop 1 cup onion (about 1 medium onion), 1 cup celery, and 1 cup carrot. Saute it in 1 Tbsp olive oil until onions are soft, and you've got the start for many soups, sauces, and stews such as our Greek Chicken Stew, Mulligatawny, or Bountiful Bean Soup.
Another version of mirepoix is the very Southern, very New Orleans combination of onion, celery, and green bell pepper which is called the "Cajun Trinity, "Cajun mirepoix," or simply "trinity." No matter what you call it, this combination is the heart of so many dishes in New Orleans such as Shrimp Creole.
In French cuisine, a Mirepoix is a combination of onions, carrots, and celery.
