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Ingredients (1 serving)

60 grams Tanigue Roe, seared

3 tbsp Flour, for dredging

½ tsp rock Salt

½ tsp ground Pepper

1 tbsp Olive Oil

9 stem fresh Asparagus, blanched

5 slices Avocado

1  Plum, slice into wedge

1 Tomato, slice into wedge

5 pcs Red Onion rings

5 grams Arugula

2 grams Alfalfa

 

Apple Vinaigrette : Yield ¾ cup

¼ cup Apple Cider Vinegar

2 tsp dark brown sugar (optional)

1 tbsp Red Onion, diced

½ tsp Salt

½ tsp Ground Pepper

1 tbsp Deli Mustard or Dijon

½ cup Olive Oil

 

 

Procedure:

  1. Wash and clean tanigue roe. Remove excess sac.
  2. In a platter, mix flour with salt and pepper. And dredge in the tanigue roe.
  3. Heat oil in a pan and sear tanigue roe. Sear for about 3 minutes on each side or until golden brown. Slice and set aside.
  4. Wash arugula and shock in cold water for 3minutes and dry.
  5. Blanch fresh asparagus in boiling water for about a minute and shock in cold water. Dry it on a plate with paper towel.
  6. Assemble all the ingredients on a serving platter.  Serve the Apple Vinaigrette on the side.
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Photo by Chef Andre

 

 

 

 

 

 

 

 

 

 

 

Ingredients

Extra Virgin Olive Oil 2 tablespoons
Shallots 2 tablespoons finely chopped
Garlic 3 cloves finely chopped
Chili Flakes 1 teaspoon
Clams 500 grams
White table wine 250 ml
Salt and Pepper to taste
Malunggay Pesto 1 tablespoon ( refer to MonDay Chef’s recipe-The Malunggay Cookbook)
Salted Butter 12 tablespoon to finish

Procedure

Heat pan to medium, add oil and saute shallots for about 30 seconds and add your garlic and chili flakes. Saute for another minute… Toss in the clams and pour white wine and simmer, tossing and turning clams occasionally until clams slightly open. Then stir in the pesto. Tossing , until the clams are slightly coated with the sauce. Switch your heat off to avoid over cooking, then add the butter and just lightly stir for about 10 seconds. You can serve it with toast or you can have it as a pasta dish.

Seasoning will depend on your taste. Remember that the pesto is already seasoned and you will have your salt from butter and clams.

Photo by Chef Kim Naval

 

 

 

 

 

 

 

 

 

Yield: 8” round cake
Preparation Time: 1 hour
Cooking Time: 30 minutes
Cooling Time: 1 hour
Assembly Time: 30 minutes

Chocolate Sponge:
3 pcs Whole Eggs
330 g White Sugar
240 g Mayonnaise
300 g All-Purpose Flour
6 g Baking Soda
2 g Baking Powder
3 g Salt
275 g Water / Fresh Milk
Method:
Preheat oven at 350oF.
In a boil, sift all-purpose flour, baking powder, baking soda and salt.
Whisk in eggs and sugar in a separate bowl. Add in the mayonnaise, whisk until well blended.
Alternately blend in the flour mixture and liquid ingredients. Mix just until flour is well to avoid a tough finished product.
Transfer in a pan lined with parchment paper, bake for 25-30 mins. (Prick a toothpick or fork on the top portion of the cake, if it comes out clean its cooked)
Let it cool completely

Praline Filling:
200 g Praline Paste
30 g Barquillos, crushed
30 g Sliced Almonds
Method:
In a bowl, mix all ingredients thoroughly. Chill until ready to use.

Ganache:
500 g Dark Chocolate, chopped
750 g All Purpose Cream / Heavy Cream
2 t Instant Coffee Powder
Method:
Transfer the chocolate in a stainless steel bowl for easier melting.
Cook the cream in medium heat, transfer the cream to the bowl of chocolate, let it stand there for 3 minutes.
Stir until dark chocolate is totally melted.
Let it cool.
Assembly:
Cut the sponge into three, horizontally. Trim of excess crumbs on top.
Spread a layer of the praline filling in between the first and second layer. Pipe the ganache on the outside portion of the cake. Sprinkle the top portion with gold dust.

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

3 to 4 tablespoons malunggay pistou, see recipe below
8 pieces bottled spicy tuyo, chopped or flaked
2 teaspoons garlic
¼ cup capers, drained and dried, deep fry if desired
2 tablespoons black olives, sliced*
¼ cup tomato, deseeded and diced*
Salt and pepper to taste
500 grams fresh malunggay pasta, see recipe below OR 350 grams dried linguine or spaghetti (store bought), cooked according to package directions
50 grams kesong puti, shredded, grated or sliced

In a large sauté pan, heat about 2 tablespoons of oil from the bottled spicy tuyo.  Sauté garlic until fragrant.  Add capers, olives, tomato concasse, and flaked tuyo. Add malunggay pistou, stir.  Adjust seasonings, if necessary.  Toss cooked pasta in the sauce.  Put in a serving platter and top with kesong puti.  Serve immediately.

*optional

Malunggay Pistou

1/2 cup fresh malunggay leaves, washed and dried
1/4 cup fresh basil leaves, washed and dried
2 tablespoons Parmesan cheese, grated
1 tablespoon cashew nuts, toasted and chopped
2 to 3 pieces garlic cloves, minced
1/2 cup olive oil
Salt and pepper to taste

In a blender or food processor, combine all ingredients and process until smooth. Season to taste with salt and pepper.

Fresh Malunggay Pasta

300 grams or 2-½ cups semolina flour or all-purpose flour plus more for dusting
2 pieces eggs
100 grams cooked fresh malunggay, squeezed dry OR 2 to 3 tablespoons malunggay powder

If using cooked fresh malunggay leaves, squeeze dry thoroughly then puree in blender with the eggs.

If using powdered malunggay, sift and combine with the flour.

On a clean flat surface or a large bowl, put the flour and create a well in the center.

Pour malunggay and egg mixture in the well. Use fingers or fork to combine ingredients until a thick paste is formed. Slowly incorporate the rest of the flour.

Knead the dough until well-blended, about 5-10 minutes.  Add a little of the extra flour until the dough stops sticking to your fingers.

The dough should be springy when touched.

Leave pasta dough on the work surface to rest for 20 minutes, covered with an inverted bowl or cling wrap.

Flatten dough with hand, dust with remaining flour and roll into your pasta machine.  Set your machine to its widest setting. Roll your pasta through. Dust pasta with flour again. Set your machine a notch lower and roll your pasta through, again. Repeat this process until you have achieved your desired thickness, preferably the thinnest setting.  Roll the pasta dough into your machine’s cutter to cut into your desired pasta shape and thickness.  For this recipe, cut your pasta into linguine or spaghetti size. The fresh pasta may be stored in an airtight container in your chiller for up to 3 days or up to 3 months in the freezer.

Photo by Chef Mon

 

 

 

 

 

 

 

 

 

 

 

 

 

MAPLE-GLAZED- TRUFFLED CHICKEN BURGER

Serves 4

Ingredients:

2  sweet corn cobs, cooked
500 grams, chicken thigh fillet-skin on, minced
1 Red pepper, deseeded and finely chopped
3 Spring onions, finely chopped
50 grams, japanese bread crumbs
2 Tablespoons, Fresh basil, chopped
1 Tablespoon, truffle oil combined with
1 Tablespoon olive oil
2 Tablespoon, Maple syrup
Salt and Pepper, to taste

To Serve

Rocket leaves/lolo rosso lettuce
Tomato slices
Cheese Top Hamburger Buns (Oven toast – burger buns, crown sprinkled with grated parmesan)
Sweet Corns relish

Procedure

  1. Using a griddle pan,  grill corn cobs until kernels are slightly charred, cut away kernels and set aside.
  2. In a bowl, mix together Kernels, Chicken mince, red pepper, spring onions, breadcrumbs and basil.  then shape into 4 equal sized burgers. Cover and chill in the refrigerator for an hour.
  3. Preheat charcoal griller or  pan griller. Season burgers with salt and pepper, brushing them with oil and maple syrup. Cook over med to high hot coals for 5 minutes on each side or until cooked through.
  4. Place rocket and tomato slices on the bottom halves of the buns and top with the burgers. Spoon over a little relish add lids and serve immediately.

Recommendation

Best served with fried potato wedges.

Photo by Chef Joy

Ingredients:

500g Cream Dory, sliced
1pc Red Onion, quartered
4cloves Garlic.
5g Ginger
3g Wansuy/Cilantro
1/2 c Bread Crumbs
5 tbsp Fish sauce
1/2 tbspn Turmeric
1 tbsp Cumin
2 c Panko bread crumbs (for dredging)
Pinch of Black Pepper
lemon grass (cut into 4 inches long)
Curry Sauce:
1pc Onion.
2 cloves Garlic
3g Ginger
1 c Chicken broth
1 c Coconut cream (unang piga)
1 tsp Curry powder
1/2 tspn Garam Masala (optional)
1/2 tspn Turmeric
Pinch of Sugar
1 tblspn Cornstarch & water mixture
Procedure:
1. Rinse fish and pat thoroughly dry (if using frozen, the fish will be more moist so be sure to dry it as well as you can). Cut into chunks and place in food processor.
2.In a cup, combine fish sauce, cumin, turmeric. Stir with fork , then pour into the processor over the fish.
3. Add remaining ingredients (onion, ginger, garlic, and wansuy). Pulse to create a thick fish paste. Add bread crumbs.
4. Get about 2 tbsp on your palm and mold into a patty.  Dredge it on bread crumbs.
5. Set cakes in the refrigerator for 10 minutes to firm up.
6. After it set , prepare frying pan. Heat about 1inch high of oil. Fry until golden brown. Place on paper towel. Stick prepared lemon grass.
Curry Sauce:
1. Place about 1 tbsp of oil in a saucepan. Saute ginger, garlic and onion. 2. Pour chicken broth and let it simmer.
3. Pour half of coconut cream, fish sauce, cumin, turmeric and garam masala and pinch of sugar. Let it simmer again for about 3 minutes then pour the other half of cream.
4. Keep stirring and simmer for 2 minutes. Pour a little cornstarch water mixture to thicken the sauce.
Serve with Basmati Rice and Mango Salsa

Ingredients:  (Makes 4  large or 8 small patties)

750 grams  ground beef

250 grams ground pork
1/2  cup onion, finely chopped
1 tablespoon Butter
1 cup Panko (Japanese bread crumbs)
6  tablespoons milk
2 egg
2 teaspoon salt
½ teaspoon black pepper
½  teaspoon nutmeg
2 tablespoon canola/vegetable for frying

Hamburger Steak Sauce:

4 Tablespoons Sweet red wine or Brandy

2 Tablespoons Mirin
1/2 cup ketchup
3  Tablespoons Soy Sauce ( Worcestershire Sauce)

¼ cup Chicken Broth
1/4 teaspoon salt
1/2 teaspoon pepper

1 teaspoon Mustard
2 tablespoons butter

Procedure:

(1)   Chop onions finely, sauté, and cool them down.

(2)   Soak the bread crumbs in milkhe Pate, trust me it gets better looking as the cooking continues

(3)   Put onions, bread crumbs in milk, salt, pepper, eggs, and nutmeg in a bowl and mix them.

(4)   Add ground beef and pork into the bowl and mix well with the ingredients in (3). Divide the pate into four.

(5)   Throw each piece from right to left hand to get rid of air in the pate .  Push the middle part to make a dent.

(6)   Put 1 Tablespoons of vegetable oil into the frying pan, heat it up, and fry the outside of the pate for 2-3 minutes to brown them.

(7)   Put 1 Tablespoon vegetable oil onto the oven pan, put the hamburger pate, and bake them for about 13 min with 220 C.

(8)   Take out the hambagu patties from the pan, remove grease from the pan, and collect the remaining meat essence into a small pot.

(9), add the ingredients for sauce, and heat up until it boils. Serve the hamburger with the sauce on top.

You can also serve a side vegetable dish such as carrots  or shredded cabbage , as you like.