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

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

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
 

How to prepare:
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.

Source:

Kusina Master

Posted on 5/29/2012 / 0 comments / Read More

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

How to Prepare:
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.

Source:

Kusina Master

Posted on 5/29/2012 / 0 comments / Read More

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
 

Procedures:
· 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.

Posted on 3/14/2012 / 0 comments / Read More

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
 

Procedures:
•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.

Posted on 3/13/2012 / 0 comments / Read More

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

Procedures:
• 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.

Posted on 3/10/2012 / 0 comments / Read More

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

Procedures:
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.

Posted on 3/10/2012 / 24 comments / Read More

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
 

Procedures:
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.

Posted on 3/09/2012 / 0 comments / Read More

ROTI PRATA

Ingredients:
3 cups Flour
5 tbsp. Melted ghee or margarine
3-6 tbsp. Vegetables oil
1 cup Warm milk
1 tsp. Salt
 

Procedures:
1. Sift the flour and salt into a big bowl, add ghee and stir till mixture looks crumbly
2. Slowly pour in the milk properly.
3. Knead the dough without adding extra flou till it pulls away from the bowl and forms a soft ball.
4. Continue kneading till the dough is slightly sticky, for about 10 minutes.
5. Cut the dough into 8 pieces and roll each piece into a ball, flatten it slightly and massage it with ghee.
6. Put the flattened balls on a tray and cover it with a wet cloth.
7. Let the dough rest for about 5 hours.
8. Now evenly oil a rolling pan and work surface with ghee.
9. Roll out each ball and extend it into a paper-thin circle, about 9 inches in diameter.
10. Heat a skillet on medium flame and grease it with 1 tsp. each of a vegetable oil and ghee.
11. Fry the roti gently about 2 minutes till the bottom is properly browned.
12. When the bottom is golden and speckled and the roti is puffy, take out it and drain on a paper.

Posted on 3/09/2012 / 16 comments / Read More

VIGAN EMPANADA

Ingredients:
CASING:
1 ½ cup Mochiko Rice flour
½ cup Water
1 tbsp. Oil
Orange food coloring (optional)

FILLING:
1 pc Green UN-Ripe papaya (grated)
4pcs. Longganisa Sausage chopped (remove from its casing)
1pc. Garlic
6pcs. Eggs
Salt
Pepper
Cooking for deep frying

Procedures:
CASING:
1. Mix ingredients in a bowl and knead dough lightly.
2. Take about a 2-3 tablespoon of dough and flatten with rolling pin.
3. Set aside while you make your filling. Before you make your filling preheat your deep fryer by adding the cooking oil and set aside.

FILLING:
1. In another skillet pan sauté garlic and onions in oil. Add longganisa sausage and season with salt and pepper to desired. When sausage is cooked put in a bowl and mix it a little to cool it down. Wait 2-3 minutes and mix in grated papaya.
2. Spoon out 2-3 tablespoon of filling to flattened dough and crack a pieces of fresh egg. Seal the sides and deep fry in the preheated deep fryer.
3. Place Empanadas in a plate topped with plenty of paper towels to blot oil. Serve in another clean platter and with sweet chili dip or garlic vinegar on the side.

Posted on 3/09/2012 / 17 comments / Read More

MAGIC CHICKEN SATAY

*RECIPE by MAGGI*
Ingredients:
2 8g sachets MAGGI MAGIC SARAP
1 tspn. black pepper
2 pcs. lemons, juiced
1/3 cup olive oil
½ k boneless chicken breasts, sliced
 

For peanut sauce, combine:
¼ cup creamy peanut butter
1 tbspn. lemon juice
2 tbspn. soy sauce
3 tbspn. sugar
½ tspn. MAGGI MAGIC SARAP
1/3 cup water

Procedures:
• Whisk together first 3 ingredients. Marinate chicken in this mixture for at least 1 hour.
• Skewer chicken into bamboo sticks and grill over charcoal. Serve with peanut sauce.

Posted on 3/08/2012 / 0 comments / Read More

EGG BENEDICT

Ingredients:
For the Hollandaise sauce:
3 pcs. Large egg yolks
1 tbsp. Lemon juice
2 tsp. Salt
5 drops Tabasco sauce
8 tbsp. Butter 1 mini baguette, halved lengthwise
8 slice Bacon, cooked until crispy
4 pcs. Eggs
Pepper to taste
 

Procedures:
1. Make the hollandaise sauce: drop egg yolk into a blender. Add lemon juice, salt and Tabasco. Pulse for 5 seconds; set aside.
2. Slice butter into chunks and place in a microwave- safe cup. Set microwave on high and melt butter, about 1 minute.
3. While blending the egg yolk mixture on a low setting, slowly drizzle in melted butter. If you do this correctly, the mixture should thicken and take on a creamy consistency. Pour the mixture into a cup or gravy boat and set aside.
4. Fill a large pan with water and set stove at high heat.
5. Toast both halves of the mini baguette. Set on a plate; top each half with 4 slices of bacon.
6. Poach the eggs: Crack three eggs into the boiling water. Cook until eggs turn white; remove with a slotted spoon and set on top of the bacon slices. (Drain the eggs on a paper towel before setting to keep the sauce from losing its texture.) cover with hollandaise sauce and serve.

Poaching tip: When poaching eggs, add a tablespoon of white vinegar to the boiling water. This imparts a tangy quality to the eggs and can help quicken the cooking process.

Posted on 3/08/2012 / 0 comments / Read More

Longganisa & Egg Casserole

Ingredients:
3pcs Eggs
3tbsp. Milk
2slice White bread, cut into 3 cubes
1 pc Green onion, with top thinly sliced
⅓ cup shredded cheddar cheese
⅓ cup Chopped Longganisa

Procedures:
1. Preheat oven to 350 degrees.
2. Spray small 2-cup capacity oval baking ceramic dish with vegetable spray.
3. In bowl, combine eggs, milk, bread, green onion, cheese and longganisa; mix well.
4. Pour egg mixture into baking ceramic dish.
5. Bake 20-25 minutes or until egg mixture is set.

Posted on 3/08/2012 / 2 comments / Read More

MAGIC EGG WHITE FRITTATA

Ingredients:
8 pcs. egg whites
1 tbspn. all-purpose cream
2 tspn. hot sauce
1 tspn. lemon juice
½ tspn. lemon zest
2 8g sachets MMS
¼ cup olive oil
1 cup assorted mushrooms, sliced
½ cup leeks, sliced
1/8 tspn. black pepper

Procedures:
In a bowl beat egg whites with all-purpose cream, hot sauce, lemon juice, lemon zest and 1 8g sachet of MMS.
In a non-stick pan, heat oil. Sauté mushrooms and leeks until soft. Season with MMS and pepper. Pour in beaten egg whites and cook for 5 minutes. Transfer to a pre-heated 350°F oven and cook until egg whites are set.

Posted on 3/06/2012 / 2 comments / Read More

HAINANESE CHICKEN

Ingredients: 
Chicken:

1 whole Chicken, about 3 pounds
1 tsp..Salt

2 cloves Garlic peeled

4 slices Fresh ginger, peeled

4 pieces Scallion trimmed

12 cups Water

2 tbsp. Sesame oil

Sliced Tomato (garnish)

Sliced Cucumber (garnish)

Cilantro sprigs (garnish)

 Chicken Rice:

2 cups Long –grain rice

2 tbsp. Peanut oil

5 pcs. Shallot, peeled and minced

5 cloves Garlic, minced

3-½ cups Reserved stock from Hainanese chicken

½ tsp. Salt

Procedures:
1.      Wash chicken and remove excess fat. Rub the inside of the cavity with salt. Smash garlic, ginger and scallions inside the chicken cavity.
2.      Bring the water to a boil in a pot large enough to hold the chicken. Add the chicken,  breast side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done (juices from thigh should run clear when pricked with a fork).
3.      Carefully remove chicken, draining liquid from body cavity back into the pot.
4.      Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.
5.      To serve, chop chicken into bite-size (the Chinese do this bone and all) and arrange on a platter. Garnish with sliced tomatoes, cucumbers and cilantro sprigs.
6.      To make the chicken rice and drain into colander. Let stand ½ hour to dry.
7.       Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant.
8.      Transfer to a sauce pan. Add the chicken broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Cover and simmer 40 minutes. Serve with Hainanese chicken.

Serve with Chili Sauce.

Posted on 3/06/2012 / 0 comments / Read More

SWEET CHILI WINGS

Good for 4-6 servings
Ingredients:
500 grams Chicken wings
3 cups Oil for deep frying
1 pc. White onion diced

Marination:
1 tsp. Salt
Dash of Sesame oil and pepper
1 tbsp corn flour

Sauce:
3 tbsp. chili sauce
1 tbsp. tomato sauce
1 tbsp. sugar
2 tbsp. water

Procedures:
1. Mix chicken wing with marinade and marinate for 30 minutes, deep frying hot oil until golden brown dish and drain.
2. Heat up 1 tablespoon oil and sauté onion until fragrant, add in sauce and bring to boil until thick. Add in fried chicken wings and mix well. Dish up and serve.

Posted on 3/03/2012 / 7 comments / Read More

MAGIC CHEESY CHICKEN RICE CASSEROLE

*RECIPE by MAGGI*
Ingredients:
2 cups rice
1 can diced tomatoes
1 cup cooked and cubed chicken breast
1 cup chopped onions
2 tbspn. chopped garlic
½ cup unsalted butter
3 8g sachets MAGGI MAGIC SARAP
½ tspn. pepper
4½ cups water
¾ cup grated Cheddar cheese

Procedures:
• Combine first 9 ingredients in rice cooker. Cook until rice grains are tender, mixing occasionally.
• Add cheese during the last 5 minutes and stir well.

Posted on 3/03/2012 / 0 comments / Read More

SOUTHERN CHICKEN WONDER

Ingredients:
2 whole chicken legs, cut into serving pieces
1 egg
½ tsp. salt
1 tbsp. corn flour
1 tbsp. plain flour

For sauce:
4 tbsp. mayonnaise
1 tbsp. tomato sauce
2 tbsp. chili sauce
1 tsp. sugar
1 tsp. lime juice

Procedures:
1. Combine chicken with marinade and marinate for 30 minutes.
2. Deep fry in hot oil until golden brown.
3. Heat up 1 tbsp. oil. Put in sauce and chicken and stir fry until well mixed.
4. Dish up and serve.

Posted on 3/03/2012 / 18 comments / Read More