HONEYED BABY BACKRIBS

Ingredients:

2-3 K baby back ribs
½ cup honey
½ cup apple juice
15 grms. garlic
½ cup catsup
50 grms. brown sugar
½ cup pineapple juice
2 pcs. bay leaf
2 grms. black peppercorn
300 grms. mirepoix
1 tspn. salt
1 cup chicken stock
20 grms. parsley bouquet

Procedure:

• Marinate the whole baby back ribs in honey, apple juice, chopped garlic, catsup, pineapple juice, brown sugar, bay leaves, black peppercorn, mirepoix, salt and chicken stock.
• Place in roasting pan and cover with aluminum foil. Roast for 2 hours or until tender.
• Remove from roasting pan and, on a stainless rack, place in Salamander until brown.
4. Strain the remaining sauce, serve on the side.
5. Garnish with parsley.

BEEFY CALDERETA

Ingredients:

½ k Paypay (beef chuck) cubed
2 tspn. Calamansi juice
2 tspn. Salt & pepper
½ tspn. Ground peppercorn
1 tspn. Cooking oil
½ cup Tomato sauce
½ cup Tomato paste
1 ½ cups Chicken stock
1 pc. Bay leaf
½ cup Red and green bell pepper
½ cup Liver spread
2 cups Cubed potato
¼ cup Shredded cheese
2 pcs. Siling labuyo chopped
1 cup Onion chopped
¼ cup Garlic chopped
1 cup Tomato chopped

Procedure:

· Marinate beef in calamansi juice, salt and pepper for 1 hour.
· In hot greased pan, stir fry beef until golden brown.
· In hot greased sauce pan, sauté garlic, onion, tomato, and tomato paste.
· Pour tomato sauce, chicken stock and bay leaf simmer into beef until almost tender.
· Add red and green bell pepper, liver spread, potato and cheese. Cook until thick.
· Add siling labuyo and simmer for a few minutes more.
· Add grated cheese. Serve hot.

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

Procedure:

· 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.

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

Procedure:
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.

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

Procedure:

• 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.

STIR - FRY SEAFOOD WITH VEGETABLES IN CRYSTAL NOODLE BASKET

Ingredients:
500 grms tiger prawns
300 grms scallops
300 grms fish fillet
80 grms Chinese cabbage strips
20 grms Ginger and Garlic puree
1 jigger Chinese wine
2 grms White pepper
2 grms Salt
5 grms Chicken powder
50 grms Cornstarch
1 cup Chicken stock
1 tsp Sesame oil
5 grms Sesame seeds
½ tsp Sodium bicarbonate
10 grms Sugar
1 pc White egg
2 liters Cooking oil
100 grms Sotanghon
100 grms Broccoli
100 grms Taiwan pechay (Bokchoy)
50 grms Coriander leaves
100 grms Fresh shiitake mushroom

Procedure:

1. Remove cut into strips debone chicken, marinate seafood in in sodium bicarbonate, Ajinomoto, salt, white egg, Chinese wine, and cornstarch. Mix well for 10 minutes.
2. Pour on top the cooking oil then set aside and keep in chiller for 2 hours.
3. Cut the crystal noodles into 5-inch strips. Place it on perforated ladle; then press with other perforated ladle and place on a deep-fat heated oil until it becomes crispy round. Set aside.
4. Blanche the Chinese cabbage for a few minutes. Don’t overcook. Strain and set aside.
5. Blanche marinated chicken into deep-fat heated oil for 2 minutes then press though strainer.
6. Stir-fry the pureed ginger and garlic, deglaze with Chinese wine. Add chicken stock, Aji-ginisa, add strips of chicken, Chinese cabbage. Season to taste.
7. Thicken with dissolve cornstarch until light creamy.
8. Arrange on plate noodle basket then place the stir-fry chicken into basket. Garnish with sesame seeds and sesame oil and serve hot.

CRISPY CHICKEN IN PEKING SAUCE

Ingredients:

1 whole approx. 1 kilo chicken
1 tsp Dark mushroom soy sauce
1 tsp Oyster sauce
½ tsp Japanese soy sauce
½ tsp Sesame oil
5 pcs Star Anise
50 grms Mirepoix
1 cup White sugar
50 grms Cornstarch
1 liter Water
½ tsp Salt
5 pcs Black pepper (whole)
1 pc Bay leaf

Procedure:
1.Have ready deep stock pot. Pour water, Kikkoman, dark mushroom soy sauce, oyster sauce, sesame oil, star anise, mirepoix, white sugar, salt, black pepper and bay leaf.
2. Add the chicken, simmer for 1 hour, remove from stock pot, then hang and drain until the water completely drains out.
3. Have ready fat heated oil then deep fry the chicken until crispy.
4. Caramelize the sugar. The remaining peking stock may be added, then thicken with cornstarch.

PRAWNS TEPPANYAKI

Ingredients:

1 pc approx.. 300 grms tiger prawn butterflied
1 jigger brandy
½ jigger sake
1 tbsp Kikkoman sauce
30 grms Butter
1 tbsp Cooking oil
Pinch of salt
Pinch of crushed black peppercorn

Procedure:

1. Have ready heated teppanyaki, pour oil, then place prawn. And flambé with brandy, use lighter to ignite the brandy.
2. Cover with silver ware for 3 minutes, take off the cover then flame again with sake.
3. In one side corner of teppanyaki table, place the butter until melted and add in Kikkoman sauce.
4. Take off the meat from tiger prawn and cut into portion size then place it on the plate. Spoon over the prawn the melted Kikkoman.

BAKED TUNA BELLY

Ingredients:

1 k tuna belly
2 pcs. red onion
2 pcs. tomato slices
4 pieces siling pangsigang
30 grms. julienned ginger
6 pcs. calamansi, squeezed
¼ cup cooking oil
50 grms. flour
15 grms. spring onion, chopped

Procedure:

1. Season tuna belly with kalamansi juice,and dredge with flour one side of tuna belly.
2. Mark with hot stainless steel cress cut. Bed with slices of red onion, tomato, sili pansigang, ginger on banana leaves and aluminum foil.
3. Bake for 3 minutes or until brown.
4. Garnish with kinchay and spring onion.

CHICKEN RELLENO

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

Procedure:

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.

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

Procedure:
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