Chef TV


Chocolate Bread Pudding
November 14, 2007, 10:12 am
Filed under: Cooking Basics, food

1 cup White Sugar
1/2 loaf White Bread, sliced and lightly toasted
3/4 cup Unsalted Butter, melted
1/2 cup Toasted Nuts (walnuts, cashews, hazelnuts or peanuts)
3 cups Fresh Milk
3 cups Fresh Cream
1 1/2 cups White Sugar
3/4 cup Cocoa Powder
4 pcs Whole Eggs
2 jigger Brandy or Whiskey

1. Preheat oven to 350F
2. Butter the pan, so that the pudding won’t stick. Line the bottom of the dish with a layer if toasted bread. Drizzle the top with half of the melted butter, whiskey or brandy and nuts. Arrange a second layer of bread and pour the remaining butter, nuts and raisins. Set aside.
3. In a mixing bowl combine the fresh milk, cream, 1 1/2 cups sugar, cocoa powder, eggs and whisk to incorporate the ingredients properly. Pour the mixture over the bread layers and bake in the oven for about 1 hour or until golden. Pudding is done if a knife poked into the dish comes out clean. Serve straight from the dish either warm or a room temperature.



Glazed Ham with Apple-Raisin Sauce
November 14, 2007, 9:57 am
Filed under: Cooking Basics, food

1.2 kilos Ham, fat scored with a knife in a shallow crisscross pattern
8 – 12 pieces cloves
1/2 cup White Sugar (for glazing Ham)
1 cup White Sugar (for sauce)
1 tbsp Butter
1 cup Apple Juice
1/2 cup Apple, peeled, cored and cut into cubes
1/4 cup Raisins
1 tbsp Cornstarch
1 tbsp Water

1. Preheat oven to 400F.
2. Stud the ham with cloves. Brush the ham with 1/2 cup sugar and bake in the oven until the sugar caramelizes and fat is rendered from the ham.
3. In a preheated sauce pot, caramelize the 1 cup sugar over medium flame, then add the butter. Once it is golden in color add the apple juice, apples and raising. Gently boil for 5 minutes.
4. Dilute cornstarch in water and add to the sauce to thicken the mixture. Allow to cool down and serve on the side.



Meringue Kisses with Strawberry Cream
November 14, 2007, 9:44 am
Filed under: Cooking Basics, food

8 eggs (eggwhites only)
1 tsp. cream of tartar
pinch of salt
2 cups sugar
3 small baskets ripe strawberries
2 cups heavy cream
2 – 3 tbsps granulated sugar
1 tsp Ferna vanilla flavoring
1 – 2 tsps Ferna strawberry flavocol
powdered sugar for garnishing

1. Line 3 cookie sheets with aluminum foil. Preheat oven to 225F (up to 300F)
2. In a small bowl, beat together eggwhites, cream of tartar and salt. Gradually add sugar and beat till stiff peaks are formed.
3. Fill pastry bag (fitted with a 1/2″ star tube) with meringue. Pipe out 1 1/2 inch star, about 2″ apart. Bake for 1 hour or until dry and crisp. Cool.
4. Meanwhile, rinse strawberries. Pat dry. Hull and cut into slices.
5. In a bowl, beat together heavy cream, sugar and strawberry flavocol. Whisk until stiff peaks are formed. Set aside in the refrigerator.
6. To assemble, arrange 8 to 10 meringue pieces in the center of a large round plate to form an 8 inch circle. Spoon about1/3 cup of whipped cream on top of strawberries this time using 6 to 7 pieces. Repeat process. 1- 2 times, gradually decreasing the number of meringue kisses to create a cone. End with a single meringue on top.
7. Decorate with strawberries and top with powdered sugar.



Clean up day – Crisp Layered Wontons
October 24, 2007, 10:09 am
Filed under: Cooking Basics, food

Wonton wrappers
cooking oil
1/2 tsp garlic, minced
1 tbsp onion, chopped
2 tbsps carrots, julliened
2 tbsps green beans, sliced
1/4 head of cabbage, shredded
2 tbsps bean sprouts (togue)
Salt and Pepper to taste
Plum Sauce

1. Deep-fry wonton wrappers in hot oil until crispy and drain in paper towels. Set aside
2. In a pre-heated pan saute garlic and onion in oil. Add vegetables and stir to cook.
3. Season with salt and pepper.
4. Arrange cooked vegetables between layers of wonton wrappers.
5. Serve with plum sauce



Clean up day – Spicy Peanut Noodles
October 24, 2007, 10:08 am
Filed under: Cooking Basics, food

1/2 tsp garlic, minced
1 tsp onion, chopped
1 pc bird’s eye chili
2 tbsps peanut oil
3 tbsps peanut butter
1/2 cup water
1/4 kilo spaghetti noodles, cooked
3 sprigs, wansoy (coriander), coarsely chopped
1 tbsps peanuts

1. In a pre-heated pan, saute garlic, onion and bird’s eye chili in peanut oil.
2. Add peanut butter and water. Let it simmer until sauce is reduced
3. Add the cooked noodles and coat with the peanut sauce.
4. Garnish with wansoy leaves and peanuts.



Clean up day – Tropical Mango Trifle
October 24, 2007, 10:06 am
Filed under: Cooking Basics, food

sponge cake
strawberry jam
simple syrup
rum
whipped cream
ripe mangoes cut into cubes
grated chocolate for garnish

1. Slice sponge cake in halves, spread strawberry jam on one slice and cover with another slice of sponge cake. Cut into cubes
2. Spoon the sponge cake into a glass container.
3. Drizzle with simple syrup with rum
4. Add a dallop of whipped cream and a tablespoon of jam.
5. Add in the diced mangoes
6. Repeat the layer and spoon over a dallop of cream on top
7. Refrigerate for 2 to 4 hours
8. Garnish with grated chocolate before serving



Kitchen Basics – Paksiw
October 10, 2007, 10:20 am
Filed under: Cooking Basics, food

Paksiw, which is cooking with vinegar, seems to be unique in the Philippines. This isn’t surprising since there are so many vinegar varieties found in the country

1 kilo fresh fish heads, steaks or whole fish; use either salmon, sea bass, garoupa (lapu-lapu), wahoo or mackerel (tanguigue), red mullet (bisugo), red snapper (maya-maya), bangus (milkfish)
1 head garlic, peeled and crushed
1 inch ginger, peeled and sliced into 3 pieces
1 cup vinegar (cane,palm or white)
3/4 cup water
1 tsp black peppercorn, cracked
1 pc bitter melon (amplaya), seeded and cut into 1 inch sliced (optional)
2 pcs eggplant, diagonally sliced into 1/2-inch rings
2 pcs finger pepper
fish sauce (patis) or salt to taste

1. Clean fish and cut into stewing pieces. Set aside
2. In a pot, combine fish, garlic, ginger, vinegar, water and pepper and simmer for 3 minutes over medium heat. Add the vegetables and continue simmering until the vegetables and fish are cooked. Season with fish sauce or salt. Serve warm.