Tuesday, August 18, 2015

Garlic Steak

Taste the savory and creamy Garlic Steak that will surely make your day!

6 tenderloin steaks, 1-1/4 inch thick
Salt and pepper
3 tbsp. olive oil (or cooking oil)
2 tsp. garlic chopped
½ cup white wine
2 tsp. Cream Cornstarch
2 tbsp. soy sauce
2 tbsp. Worcestershire Sauce
1 cup button mushrooms
¾ cup chicken or beef stock
Parsley, chopped

Preparation Time: 15 minutes
Cooking Time: 1-2 hours

1.    Season steaks with salt and pepper.
2.    Fry in oil according to desired doneness and set aside (keep warm).
3.    In the same pan, sauté garlic.
4.    Add white wine, reduce to half quantity.
5.    Dissolve Cream Cornstarch in the stock, and then add to pan together with the rest of the ingredients.
6.    Cook until thickened, stirring constantly.
7.    Arrange steak on serving plate, pour sauce on top.
8.    Garnish with parsley

Serves: 6

Lemon Pesto Chicken

Entice your family’s appetite with this alluring Lemon Pesto Chicken.

Preparation Time: 15 minutes
Cooking Time: 4-5 hours

150 gms fresh basil leaves, washed
1/3 cup nuts
3 Tbsp Parmesan cheese
1 lemon, juice extracted
1/3 cup extra virgin olive oil
1 Tbsp salt
Pinch pepper
500 gms chicken breast fillet

1.    Please all ingredients except chicken fillet in a food processor or blender and process until a paste-like mixture is achieved.
2.    Place chicken fillet and prepared pesto in a Glad Zipper Bag and lightly toss around to distribute marinade.
3.    Chill for at least 4 hours.
4.    Heat a pan and place a sheet of Glad Cook ‘N’.
5.    Bake on top of the pan and pan-grill chicken pieces until lightly browned on both sides.
6.    Serve with a wedge of lemon with simple salad greens or pasta. Serve 6.

Saturday, May 24, 2014


Have this elegant classic shrimp cocktail to new levels of appetizer excellence. This shrimp cocktail recipe is so easy flavorful and delicious.

Preparation time: 15 minutes
Cooking time: 20 minutes

2 kilos (22-26 pieces) tiger prawns
1 cup onions
½ cup celery
½ cup carrots
10-15 pieces star anise
5 pieces bay leaf
1 cup white wine
1 tbsp. whole black peppercorn
Salt and pepper to taste


4 cups catchup
¾ cups horse radish
3 tbsp. Tabasco hot sauce


4 Pieces cucumber
1 bunch dill weed
1 box decorative toothpicks with frills

1. Prepare court bouillon (seasoned boiling water) by adding all seasonings and aromatic ingredients to 2 g of water.
3. Let the court bouillon boil then simmer for around for 10 minutes to allow the spices to lend in its flavor
4. Bring back the liquid to boil and add the shrimps and cook for 3-4 minutes.
5. Prepare a cold water bath (bowl with water with ice).
6. Drop the shrimps into the bowl to stop the cooking process.
7. Peel and devein the shrimp leaving a small portion of a tail.


Mix all sauce ingredients and serve chilled.

Thursday, May 22, 2014


Try this simple romantic dinner dish for your love one. So easy to prepare. Also this recipe contains a high levels of vitamin B12 and its good for your health.

Preparation time: 10 minutes
Cooking time: 10-15 minutes

250g medium size prawns
150g organic mixed greens
1 piece (1 inch) ginger finely sliced
1 pinch sea salt
2 pieces garlic cloves, finely chopped
1 tsp. sugar
1 tsp. chili pastes (siling labuyo) or chopped fresh chili
2 tbsp. fish sauce
6 tbsp. lemon juice
6 tbsp. olive oil
2 tbsp. fresh coriander
6 wedges lemon for decoration

1. Wash salad, drain and place in salad bowl.
2. In a medium size bowl, combine the garlic, sugar, chili paste, fish sauce, lemon juice, olive oil, mix well until the sugar is dissolved.
3. In a medium size frying pan, place ginger and ½ cup water, pinch of salt.
4. Bring to a boil.
5. Reduce heat, place prawns and cook until they turn pink.
6. Remove prawn heads and peel, without removing the tails.
7. Set aside.
8. Mix the sauce with the prawns while they are still look warm, place on salad greens and decorate with lemon wedges and coriander.
9. Serve immediately.

Friday, January 24, 2014


Fricassee is a white stew in which the meat is cooked in without browning. It is a classic food and original recipe of French. Try this simmered chicken with tasty ingredients and silky sauce.

Preparation time: 20 minutes
Cooking time: 1 hour

1.5 kilo whole chicken or leg quarters, cut into 8 pieces with skin on
1000 ml chicken stock
300 g white onions
200 g California raisins
150 g butter
10 g flour
1 sachet bay leaf, parsley stems, thyme
1 small celery

250 ml cream
3 egg yolks
1 tbsp. lemon juice
Salt, white pepper, nutmeg to taste

1. Wash and pat dry chicken pieces.
2. Chop half of California raisins coarsely and season with salt and white pepper.
3. Insert California raisin mixture into skin of chicken pieces.
4. Melt butter in brazier over moderate heat.
5. Add chicken and onions; lightly cook without browning chicken pieces.
6. Add flour, and stir so that it combines with the fat to make a roux.
7. Cook for 2 minutes.
8. Add stock, stir, add 1 sachet and simmer for 30 minutes.
9. Decant or strain.
10. Set aside chicken pieces to make a sauce.

1. Simmer sauce add the remaining raisins, season with salt and white pepper.
2. Degrease (skim off any fat on the surface), reduced by 25% or about 10 minutes of simmer.
3. Mix together yolk and cream in a bowl to make a liaison.
4. Temper liaison (add 25% of the sauce to the egg/cream mixture ever so gradually, then mix it all back to the sauce in the pan).
5. Bring to just below simmer while stirring. NEVER BOIL.
6. Correct seasoning with salt, white pepper, lemon juice and nutmeg.

Once liaison is added to the sauce, never boil mixture, otherwise egg will coagulate. You can always swirl-in up to 50g of butter to sauce towards end of cooking time to further improve flavor and consistency of sauce.

Pour sauce on chicken. Sprinkle more California raisins if preferred. Garnish with chopped parsley and lemon slices.

Wednesday, January 22, 2014


Lamb is one of the versatile meats in the world. It can prepared in various ways with excellent result. As a delicious and natural-rich food, lamb is natural choice. Have a great healthy and impressive menu for your loving family, lamb adobo with shallots balsamic jam.

Preparation time: 20 minutes
Cooking time: 1 hour

3 tbsp. olive oil
1.2 kilo boneless lamb leg
1x1cube lamb chops
½ cup red wine vinegar or balsamic vinegar
2 tbsp. Chopped garlic
2 tbsp. light soy sauce
¼ cup brown sugar
1/3 cup California raisins
1 tsp. dried rosemary
1 piece dried chili
1 large bay leaf
150 g mushrooms
½ tsp. pepper
½ tsp. salt
2 tsp. sugar
Water (just enough to cover the meat, keep adding until meat is tender)
Green onions for garnish

1. Sear lamb in olive oil.
2. Add wine vinegar and reduced to 2 tbsp.
3. Add the rest of the ingredients except the mushrooms and fill enough water just to cover the meat.
4. When meat is tender, season with salt, pepper and sugar to taste.

In a sauce pan add in
½ kilo tomatoes
1/3 cup sugar
1/3 cup shallots, chopped
Pinch chili flakes
1 tbsp. balsamic vinegar
¼ cup California raisins
When completely dried add in;
½ cup cranberry, gooseberry or quince jelly
1 tsp. wine vinegar- white or red
¼ cup green onions
1 tsp. salt

Instead of lamb you can also used chicken, pork belly, pork or pork ribs.

Serve with chutney

Tuesday, January 21, 2014


Bringhe is the Philippines answer to paella, combining the ingredients to rice. It is also the well known food for the Filipinos. Try this bringhe with raisins so tasty and creamy. You can prepare this for your special occasions like fiesta, birthdays and other events.

Preparation time: 20 minutes
Cooking time: 45 minutes – 1 hour

½ piece chicken, cubed
¼ kilo pork, cubed
3 tbsp. shortening or pork fat
1 tsp. garlic, chopped
2 tbsp. vinegar
3 tbsp. fish sauce (patis)
Salt and pepper to taste
1 medium red onion, chopped
1 piece bay leaf
1 stalk lemon grass (tanglad) crushed with cleaver
¼ kilo (malagkit) glutinous rice, washed
¼ kilo short grain rice
1 cup coconut milk, juice extracted first without water, then add 1 cup to extract other milk
2 cups chicken stock (add more if needed)
10g yellow (turmeric), crushed with knife
¼ cup Chinese chorizo (sausage) fried and sliced
¼ cup California raisins

1. Sauté chicken and pork with ½ tsp. garlic and shortening of pork fat.
2. Brown everything gently adobo style.
3. Add vinegar and fish sauce and braise gently.
4. Season with salt and pepper.
5. Set aside.
6. In a deep frying pan, heat oil and sauté the remaining garlic until soft.
7. Add the onions, bay leaf, lemon grass, (glutinous and short grain rice), coconut milk, chicken stock and turmeric.
8. Continue cooking, gently folding the mixture every now and then to prevent sticking until rice is cooked.
9. Add ½ tsp. salt to rice.
10. Line the bottom of another pan with a banana leaf.
11. Pour in the rice mixture and top with chicken and pork adobo, Chinese sausage and California raisins.
12. Cover and simmer 15 minutes.
13. Serve immediately.

Closely monitor temperature when cooking rice to prevent crusting.