Chef TV


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



Basic Beer Batter for Fish Fingers and Squid Rings
October 20, 2007, 9:37 am
Filed under: Cooking Basics, News

Yield: approximately 480 ml

5 ounces / 140 grams All purpose flour
2 tbsp / 24 grams Baking powder
1 egg
12 ounces / 360 ml Beer
Salt and pepper

1. Sift together all dry ingredients.
2. Add the egg and beer, mix until smooth.
3. Season with salt and pepper
4. The batter is now ready to use to coat shrimp, clams, oysters, fish or squid.

To prepare the fish and squid season it with juice of calamansi or lemon with salt and pepper.



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.



Kitchen Basics – Chicken Inasal
October 10, 2007, 10:17 am
Filed under: Uncategorized

1.5 kilos chicken, cut into serving pieces but divide according to dark and white meat portions (thighs and legs are dark; breast and wings are white)
6 cloves of garlic, minced
slice of galanggal or langkawas
1/2 tsp black peppercorns, cracked
juice from 1 lemon, or lime or 5 pcs calamansi
1/2 cup vinegar (palm, cane or white)
annatto (achuete) water (1 tbsp annatto seeds dissolved in 1/4 cup water, strain and discard seeds) optional
1/2 tsp salt
skewers
sinamak vinegar

1. In a bowl combine chicken, garlic, pepper, ginger or langkawas,  juice of lemon, lime or calamansi, vinegar, annatto water and salt. Cover and marinate overnight
2. Remove the chicken from the marinade. Reserve marinade for basting the chicken during the cooking. Thread in skewers making sure the dark meat and the white meat are in separate skewers
3 Grill chicken over hot coals until both sides are cooked, basting occasionally with the marinade. Serve warm with sinamak vinegar



Kitchen Basics – Mango Jubilee
October 10, 2007, 10:12 am
Filed under: Cooking Basics, food

4 tbsps            White sugar
2 tbsps            Butter
½ cup             Fresh orange juice or ½ fresh orange
1 pc                 Fresh ripe mango, scooped into small balls
1 tbsp             Brandy
2 scoops         Vanilla ice cream

1. In a pre-heated pan, caramelize sugar until amber in color.
2. Add butter and orange juice. Simmer for 2 minutes.
3. Add mango balls and reduce sauce by half.
4. Flame with brandy.

  • Serve mango jubilee in individual containers with vanilla ice cream.


  • Kitchen Basics – Salpicao
    October 10, 2007, 10:06 am
    Filed under: Cooking Basics, food

    Salpicao is a popular “tapas” or Spanish appetizer in the Philippines served with beer, wine and other alcoholic beverages. It’s also served as an entree with rice

    1/2 kilo beef tenderloin, cut into 1-inch cubes
    3 tbsp liquid seasoning
    1 tsp black pepercorns (cracked)
    1/4 cup oil (preferably olive oil)
    6 cloves garlic minced  

    1. In a bowl combine tenderloin, liquid seasoning and pepper. Toss mixture well. Set Aside  
    2. In a preheated pan with oil, brown the garlic lightly over medium heat. Add the beef and its marinade and quickly stir-fry to medium doneness. Remove from heat and serve warm