Thursday, June 27, 2013

PARADE OF WHITE FISH WITH RISOTTO AND VEGETABLES

INGREDIENTS:
50g x3 cream dory
1 tsp. cooking oil
1 g salt
1 g pepper
5 ml champagne
5 ml fresh cream
1 g roux
3 g butter
20 g risotto rice
3 ml white wine
10 g chopped onion
1 g garlic
Few threads saffron
2 cups chicken stock
5 g parmesan cheese
3 pieces small balls (4gms) squash
3 pieces small balls (4gms) carrots
3 pieces small balls (4gms) zucchini
3 pieces small balls (4gms) chayote

PROCEDURE:
FOR THE FISH
Season the white fish and fold the dory placing the ends in the bottom.
In the pan, sear the fish and finish cooking in the oven.

FOR THE SAUCE
While the fish is in the oven, sauté half of the onion and combine the white wine.
Reduce the wine until half has evaporated.
Pour the fresh cream and boil quickly.
Finish by thickening with roux and touch of soft butter on the last part.

FOR THE RISOTTO
Sauté the onions until translucent.
Add the garlic and continue sautéing.
Mix the rice and continue the process.
When the oil is absorb by the rice, deglaze with white wine and add the stock slowly.
Continue this process until the rice is almost cooked.
Season the risotto and finish with butter and parmesan cheese.

FOR THE VEGETABLES
Using a pearl baller, scoop the vegetables and cook in boiling water with salt.
Sauté with butter and season.

Assemble for plating
Using a 4 cm ring, scale the risotto into this ring 3 times, forming a line of risotto cakes on the left part of the plate.
On the top of the risotto, place the cooked fish.
On the right side of the plate, drizzle the sauce and place the vegetables alternately with contrasting color.
Garnish with fried herbs and serve hot.

Wednesday, June 26, 2013

STUFFED EGGPLANTS

INGREDIENTS:
3 pieces eggplants big (1/2 kilo)

FILLING:
½ kilo shrimps, shelled and chopped
2 tbsp. chopped bamboo shoots
2 tbsp. chopped (singkamas) turnip
2 tsp. cornstarch
1 tbsp. soy sauce
½ tsp. all-purpose seasoning mix
1tsp. sugar
2 tbsp. sesame oil
2 tbsp. cooking oil

BLACK BEAN MIXTURE:
1 tsp. cooking oil
1 tbsp. black beans, rinsed and pounded
1 tsp. all-purpose seasoning mix
1 tsp. sugar
2 tsp. grated ginger

SAUCE:
¾ cup water
1 tsp. cornstarch
2 tbsp. soy sauce
1 tsp. sugar
Green onion, chopped for seasoning

PROCEDURE:
1. Cut eggplants into 1 inch diagonal pieces.
2. Cut a slit in the middle in each piece for filling.
3. Set aside.
4. For filling combine, together shrimp, bamboo shoots, turnips, cornstarch, soy sauce, all-purpose seasoning mix, sugar, sesame oil, and cornstarch.
5. Stuff each piece of eggplant with tsp. of filling.
6. Heat 1 tbsp. oil in a pan.
7. Slowly pan fry eggplants for 5 minutes on each side.
8. Set aside.
9. Mash together bean mixture and fry over medium heat.
10. Add sauce ingredients and bring to a full boil.
11. Return eggplant to sauce and combine.
12. Garnish with green onions.


Tuesday, June 25, 2013

ASPARAGUS-TOMATO STIR FRY



INGREDIENTS:
2tbsp.                       Cooking oil
2tbsp.                       Green onions sliced
1/4 kilo                   fresh asparagus, sliced diagonally
1 ½ cup                  fresh button mushroom sliced

SAUCE:
1 tsp.                    Cornstarch dissolved n water
1 tbsp.                  Water
1 tbsp.                  Soy sauce
 
2 pcs                     tomatoes, sliced

PROCEDURE:
1. In hot oil, sauté green onions until transparent.
2. Add asparagus and mushroom.
3. Mix together cornstarch, water and soy sauce.
4. Add to the vegetables and cook until thick.
5. Add tomatoes and sprinkle seasoning (chicken powder).
6. Cook for another 2 minutes.
7. Serve hot.

Friday, June 21, 2013

PRAWNS AND MANGO BALLS



INGREDIENTS:
½ kilo prawns or large shrimp, shelled
1 tsp. rice wine
1 tsp. sesame oil
1 tsp. Salt
½ tsp. pepper
2 slices ginger
3 cloves garlic, minced
1 medium onion, quartered
1 piece red bell pepper, chunks
1 piece green pepper, chunks
1 piece carrot, thinly sliced
½ cup water
1 tsp. cornstarch, dissolved in water
1 cup mango ball
Oil for sautéing

PROCEDURE:
1. Make salt at the back of the prawns and remove the veins.
2. Marinate salt, pepper, sesame oil Chinese rice wine.
3. Heat oil in a wok or carajay. Sauté garlic, onions, carrots and pepper. Transfer in a platter.
4. Add more oil. Sauté the prawns.
5. Add the mango balls, water, and the pre- sautéed vegetables.
6. Cook for a few minutes.
7. Thicken the sauce with cornstarch.
8. Adjust the seasonings.
9. Transfer in a platter.

Thursday, June 20, 2013

ORIENTAL CHICKEN WINGS

INGREDIENTS:
1 kilo well- cleaned chicken wings
¼ cup soy sauce
¼ cup hoisin sauce
2 tbsp. rice wine
2 tbsp. honey
1 tsp. garlic seasoning

PROCEDURE:
1. Combine soy sauce, rice wine and honey.
2. Sprinkle garlic seasoning mix and mix very well until completely dissolved.
3. Add chicken wings and mix well.
4. Cover and marinate for at least 4 hours or preferably overnight.
5. Preheat oven to 375 degrees F.
6. Line broiler or shallow baking pan with aluminum foil.
7. Put chicken and bake for 30 minutes turning occasionally brushing with marinade until brown in color.
8. Serve hot.