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

Procedures:
• 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.

Source:

Idol sa Kusina

Posted on 7/18/2012 / 0 comments / Read More

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

Procedures:
• 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

Procedures:
Combine all ingredients into the blender until creamy. Season to taste.

Source:

Idol sa Kusina

Posted on 7/18/2012 / 0 comments / Read More

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

Procedures:
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.

Source:

Idol sa Kusina

Posted on 7/18/2012 / 0 comments / Read More

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

Procedures:
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.

Source:

Idol sa Kusina

Posted on 7/18/2012 / 0 comments / Read More

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

Procedures:
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

Source:

Idol sa Kusina

Posted on 7/15/2012 / 0 comments / Read More

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

Procedures:
• 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.

Source:

Idol sa Kusina

Posted on 7/15/2012 / 0 comments / Read More

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

Procedures:
• 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.

Source:

Idol sa Kusina

Posted on 7/15/2012 / 0 comments / Read More

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

Procedures:
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.

Source:

Idol sa Kusina

Posted on 7/15/2012 / 0 comments / Read More