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

GIGANTIC FUTOMAKI

Ingredients:
2 K Japanese rice
3 cups Mitsukan vinegar
1 tbspn. hondashi powder
1 cup sugar
1 tsp. salt
1 pack nori
10 pcs. kani, split into 2
500 grms. young Japanese cucumber (cut into strips)
3 pcs. mango (cut into strips)
500 grms. carrots (cut intro strips and blanched)
500 grms. takuan/pickled radish (cut into strips)
10 pcs. calamansi
100 grms. finely julienned carrots
100 grms. finely julienned pumpkin

Procedures:
• Dissolve the hondashi powder with mitsukan vinegar, sugar and salt into pot.
• Mix well Japanese rice with vinegar, and set aside.
• Lay nori seaweeds on board, fill with kani, cucumber, mango, carrots and takuan.
• Roll over and tighten, then remove the bamboo matt, and cut into bite size portions.
• Garnish with carrots and pumpkin. Serve with wasabi and Japanese soy sauce and kalamansi.

Source:

kusina master

Posted on 7/14/2012 / 0 comments / Read More

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

Procedures:
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.

Source:

Kusina Master

Posted on 5/28/2012 / 0 comments / Read More

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

Procedures:
Stir fry into teppanyaki table all vegetables season with Kikkoman, sake, salt, pepper and lastly in the butter.

Source:

Kusina Master

Posted on 5/28/2012 / 0 comments / Read More

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
 

Procedures:
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.

Posted on 3/11/2012 / 5 comments / Read More

STUFFED SAYOTE

Ingredients:
4 pcs. sayote, halved
500 grms. pork giniling
Tomato sauce
1 pc. White onion, brunoise
10 grms. chopped garlic
50 grms. quickmelt cheese
1 cup bechamel sauce
50 grms. mozzarella cheese
25 grms. parsley

Procedures:
1. Peel the sayote and cut into halves. Blanch into water, half done. Set aside.
2. Sauté the garlic and onion until translucent. Add minced pork giniling.
3. Place the sayote halves on baking tray and fill with sautéed pork giniling. Spoon over the top with béchamel and cheese.
4. Place on oven for 5 minutes. Remove from oven, and transfer into Salamander until cheese is melted and golden brown
5. Arrange into the plate and garnish with chopped parsley.

Posted on 2/26/2012 / 0 comments / Read More