MEET: TOP 16

SPICY TUYO AGLIO OLIO

by Ivory Yat

Ingredients:
5 pcs Tuyo (Filleted)
1 head garlic (Minced)
2 Tomatoes (Diced, deseeded)
2 tbsp. butter
½ cup olive oil (Extra virgin optional…)
1 sili labuyo (Minced)
½ lb. Spaghetti
2tbsp. rock salt
Grated Eden cheese
Basil

Procedure:
  1. I-gisa ang bawang kasama ng hinimay na tuyo sa butter. Ilagay ang kamatis at pigain gamit ang sandok hanggang malusaw halos sa butter. (3mins)
  2. Magpakulo ng tubig at lagyan ng maraming asin. Ilagay ang spaghetti at lutuin ayon sa direction ng package.
  3. Kapag halos tunaw na ang iyong sauce maaari mo ng ilagay ang iyong dinurog na siling labuyo. Patayin ang apoy at ilagay ang iyong olive oil.
  4. Hanguhin ang pasta at huwag banlawan ng tubig. Ihalo agad ito sa iyong spicy tuyo oil sauce at budburan ng hinimay na basil leaves at Eden Cheese.
  5. I-enjoy habang mainit.

Echoserang Frog

Ingredients:
Butter
Tomato sauce
Garlic
Onion
Lime
Patis
Flour
Frog legs
Talbos ng sayote
Chili flour

Procedure:
1. Marinate your frog legs in a bowl using patis, lime, and lime zest. Set aside.
2. Melt butter in a pan and add garlic bits and onions. Add tomato sauce and season with salt, sugar, and chli flakes.
3. Dip frog legs in flour then flour + ice water mixture then fry until golden brown.
4. To make your vinaigrette, juice 1 lime and add oil and sugar, top it on your blanched sayote tops.
5. Coat your frog legs in the tomato chili sauce and top it over your salad.

Minaning Kokak

Ingredients:
Oil
Garlic
Onion
Peanut Butter
Frog legs
Cornstarch
Salt
Pepper
Kangkong
Flour
Kinchay
Baking powder
Lime zest
Ginger

Procedure:
1. Make a stock using froglets, ginger, garlic peelings, onion peelings.
2. In a sauce pan, saute garlic in oil, add in frog legs and sear.
3. Add peanut butter and the stock. Simmer frog legs til tender. Season with salt and pepper. Set aside for the Crispy kangkong leaves.
4. In a small bowl, put corn starch and ice water, mix well. Coat kangkong leaves then deep fry. Set aside.
5. For tortilla, combine flour, oil, salt, kinchay, baking powder. Mix and knead. Rest then roll out of a rolling pin. Cut in triangles. Pan fry

Frog Legs Trio

Ingredients:
Frogs
Sayote tops
Bread crumbs
Tomato sauce
Kinchay
Sibuyas
Bawang
Luya
Kangkong
Peanut butter
Butter
Black Pepper
Salt
Sugar
Optional:
Chili flakes
Patis
Dayap

Procedure:
1. Ibabad ang hita ng palaka sa dinurog na luya, salt, and pepper.
2. Gumawa ng tatlong flavors na pagbababaran ng hita ng palaka.
3. Para sa unang flavor:Peanut butter, asin, at bawang. Para sakangkong onion flavor: i-deep fry ang kangkong durugin ng maigi at ilagay ang minced onion.
4. Para sa Ikatlong flavor: Tomato sauce, sugar, salt, pepper, and kinchay.
5. Pagkatapos ibabad sa iba’t-ibang flavor at lagyan ng bread crumbs, pwede na i-deep fry ng ilang minuto hanggang sa maluto.

Ube Shrimp Ball

Ingredients:
Ube
Wansoy
Onion
Egg
Flour
Salt
Pepper
Bell Pepper
Shrimp Stock
Butter

Procedure:
1. Paghaluin lahat ng mga ingredients. Haluin maigi at bilugin nga katamtamang laki at i-deep fry ito.
2. For Shrimp gravy- tunawin ang butter sa kawali at ilagay ang flour, haluin ng maigi at isunod ilagay ang shrimp stock. Haluin maigi at timplahan ng asin at paminta. Lutuin sa mahinang apoy hanggang sa lumapot ito.
3. Maaari ng i-serve ang golden fried ube shrimp balls at ang gravy nito.

Ube Ravioli with Marinara sauce

Ingredients:
Ube halaya
Flour
Eggs
Garlic
Onion
Red/Green bell pepper
Tomato sauce
Basil
Wansoy
Salt
Pepper
Beef
cheese

Procedure:
1. For Ravioli- In a bowl, combine ube halaya, flour, egg to form a dough. Spread dough using rolling pin to flatten the dough. Make a square to create a ravioli. Set aside.
2. For Marinara sauce- Saute onion, garlic, red&green bell pepper, tomato sauce, basil, wansoy, and season it with salt and pepper. Set aside.
3. For ravioli filling- Combine beef, chopped wansoy, basil, salt&pepper. A liitle of boiled ube and egg to make a ball.
4. Fill each ravioli with meat balls then seal with another ravioli to enclose it using fork. Boil in water for about 4 mins.
5. Serve Boiled ravioli with marinara sauce and grated cheese.

Ube nuggets

Ingredients:
Ube
Tokwa
Salt
Pepper
Wansoy
Flour

Procedure:
1. Paghaluin ang grated ube at ang mashed tokwa.
2. Timplahan ng salt, pepper, at flour.
3. Hubugin na ng pa-square.
4. I-deep fry.

Ube Butchi

Ingredients:
Halaya
Manggang Hinog
Vanilla
Kakang gata
Butter
Oil
Milk
Rice, malagkit
Sesame seeds
Asin
Asukal

Procedure:
1. Paghalu-haluin ang kaning malagkit, gatas, gata, asukal, asin, butter, at mantika. Lamasing mabuti hanggang makagawa ng tamang dough.
2. Gamit ang ginawang butchi dough, lagyan ito ng halaya at mangga sa loob.
3. Bilugin ito at igulong sa sesame seeds.
4. I-deep fry ito sa mantika mga 8-10 minuto o hanggang lumutang ang ginawang butchi.

Ube Balls with Mango Campote

Ingredients:
Ube
Mango
Sugar
Grated Coconut
Butter
Milk
Water

Procedure:
1. For the ube- Peel and boil ube in water til tender then mash it. Season ube with sugar, milk, and butter. Mold ube into balls. Set aside.
2. For mango campote- Boil mango, sugar, and water. Reduce until jam consistency. Let it cool.
3. Make a well in the ube balls then put a teaspoon of mango campote in the center then close it to make a ball again. Roll it in grated coconut with sugar. Top with latik and serve.

Chicken and Hotdog Lasagna


Ingredients:
Pasta-
Flour
Cream
Water
Butter
Sauce-
Chicken
Tomato
Garlic
Onion
Salt
Pepper
Butter
Milk, evap
Flour
Laurel leaves
Onion

Procedure:
1. Pasta- Mix flour, cream, and butter.
2. Add water until it reaches the right consistency of a pasta.
3. Roll the dough.
4. Cook the pasta in a boiling water with oil and salt.
5. Sauce- Blanch tomatoes and peel the skin. Mash it and set aside.
6. Saute oil, butter, garlic, and onion.
7. Add chicken. Simmer until flavors are combined.
8. Season with salt and pepper. (Sugar if you want it sweet)
9. Warm evap milk with onion, salt, pepper, and bay leaf.
10. Melt butter in a sauce pan, add flour to form roux, add warmed milk and stir until thick and smooth.
11. Slice hotdog in half length twice then fry.
12. Layer the pasta, hotdog, and sauce.
13. Serve hot. Best if oven baked.

Patong Patok

Ingredients:
Duck
Sweet potato
Mango
Honey
Rosemary
Mint
Olive oil
Butter
Ginger
Onion
Apple
Coriander
Nutmeg

Procedure:
1. For mango chutney- Boil vinegar, chopped mango, onion, ginger, and honey.
2. For Mashed Potato- Boil and mash potatoes then add mango chutney and coriander.
3. For Mint Dressing- Chop mint and chillies then add olive oil.
4. For Apple sauce- combine thinly sliced apples, water, and butter in a heated pan. Simmer for 5 minutes. Then add honey and nutmeg.
5. For the pato- season it with salt, pepper, and rosemary. Fry it in an olive oil.
6. Serve the Pato with the apple sauce, mint dressing, and mashed potato.

Pinoy Style Shawarma

by Reginald Apolinario

Ingredients:
Tahong
Galunggong
Kalabasa
Cheese
Tomato Paste
Shallots (sibuyas)
Suka
Soy sauce
Ground pepper
Saging na saba
Carrots
Cabbage
Butter
Salt
Sugar
Flour
Oil
Milk
Water

For Pita Bread/Arabic Roti:
1. Paghaluin ang harina, milk, sugar, salt, oil, and butter. Siguraduhing halong mabuti ang pita dough.
2. Gamit ang rolling pin, gumawa ng pabilog na dough. Gawing manipis ito. Gumawa ng dough na may size na 6-7 in diameter.
3. Lutuin ang dough sa isang pan, hindi na kailangan ng mantika. Lutuin sa loob ng 3-4 minutes.

For the sauce:
1. Ilagay ang 1/4-1/2 cup ng tubig sa sauce pan, tunawin ang keso, ilagay ang shredded kalabasa at tomato paste. (Pakuluin hanggang lumapot at maluto ang kalabasa)
2. Ilagay ang sibuyas at konting asukal. (Pakuluin ng 2-3 minuto)

For the vegetables:
1. I-gisa ang carrots, saba, at cabbage.
2. Lagyan ng asin. (Lutuin ng mga 2-3 minuto)

For the Galunggong and tahong:
1. I-gisa ang sibuyas, galunggong, at tahong.
2. Lagyan ng suka, toyo, paminta, at asukal

Preparation/Plating:
1. Ilagay sa pita ang ginisang gulay, tapos ang galunggong mix at ibuhos ang sauce. Ibalot ng parang shawarma.

DINAKDAKAN EMPANADA

by JR

Ingredients:
Liempo
Liver
Egg Yolk
Kalamansi
Rice Flour
Flour
Oil
Water
Onions
Mushroom

Procedure:
1. Dough- mix rice flour, all purpose flour, salt, oil, and water.
2. Filling- combine chopped liempo, liver, mushroom, onion.
3. Mayonnaise- Whisk egg yolk with kalamansi juice and oil
4. Deep fry.

SINEMPANADA

by Mac

Ingredients:
Wrapper:
Flour
Milk
Egg
Salt
Butter
Atsuete
Filling:
Giniling na baboy
Carrots
Raisins
Red Bell Pepper
Lingga
Itlog ng pugo
Luya
Salt
Pepper
Bukayong Sampaloc:
Sampaloc na pang sinigang
Sugar
Water

Procedure:
1. Pagsama-samahin ang filling at timplahan ayon sa gusto.
2. Gumawa ng empanada dough
3. Ilagay ang filling sa dough
4. Ilagay ang bukayong sampaloc
5. Maglagay ng hilaw na itlog pugo
6. I-seal at iprito.

SALE WITH EGG

by Ronnel Torres

Ingredients:
Chicken
Tanglad
Bawang
Sibuyas
Yellow Bell pepper
Paminta
Kamatis
Patis
Mantika
Spring Onion
Egg

Procedure:
  1. I-gisa ang bawang, sibuyas at tanglad.
  2. Ilagay ang manok at patis. Lagyan ng tubig. Pakuluan ng ilang minuto.
  3. Ilagay ang yellow bell pepper, kamatis at spring onion.
  4. Ihuli ang itlog at maaari ng ihain.

SINIGANG NA LECHON KAWALI

by Carla Marcaida

Ingredients:
Pork, Liempo
Garlic
Onion
Salt
Pepper
Labanos
Okra
Kangkong o Malunggay
Sitaw
Talong
Sampaloc
Tomato
Gabi
Sili, haba
Cooking oil

Procedure:
  1. Wash pork liempo. In a large pot, combine pork, salt, pepper, garlic, and onion. Add water to cover the liempo. Boil and simmer ‘til tender.
  2. Deep fry in hot oil until crispy. Remove liempo from pan. Fry again until skin pops. Chop into serving pieces, set aside.
  3. Sauté garlic, onion, tomato in oil, in another casserole. Boil sampaloc until it softens. Extract the juice using a strainer. Add in sautéed garlic, onions and tomato. Add Gabi. Season with salt and pepper.
  4. Add sitaw, eggplant, labanos and lastly kangkong leaves and sili.
  5. Maaari ng ihain.

PAELLA

by Estelito “Tolits” Dulva Jr.

Ingredients:
Chicken
Butter
Garlic
Onion
Rice
Salt
Pepper
Carrots
Bell Pepper
Kasuba
Tahong
Tulya
Shrimp
Oil
Chicken Stock
Bay leaf

Procedure:
  1. Pakuluan ang buto-butong manok.
  2. I-gisa ang garlic at Onion sa butter at idagdag ang rice. Lagyan ng chicken stock at takpan hanggang maluto ang kanin.
  3. Sa ibang lutuan, lagyan ng butter at i-gisa ang tahong, tulya, shrimp. Lagyan ng asin at paminta.
  4. Pagkatapos ay ilagay ang seafoods sa lutong kanin at ilagay ang kasuba, carrots, at bell peppers.
  5. Lagyan ng asin at paminta at ilagay sa mahinang apoy lamang.
  6. Maaari ng kainin.

FRIED BANGUS WITH MALUNGGAY SAUCE

by PO2, Dulva, Estelito Jr.

Ingredients:
2pcs Boneless Bangus, fillet
10pcs Malunggay
Carrots
Bell pepper
Salt and Pepper
Garlic
Onion
Thyme
Calamnsi
Dairy Cream
Cabbage
Pipino

Procedure:
  1. Hiwain ang mga pangunahing pangangailangan, Bawang, sibuyas, carrots, bell pepper.
  2. Igisa ang bawang sibuyas, carrots at bell pepper.
  3. Ilagay ang malunggay sa ginisa.
  4. Pagkatapos magisa, i-blend ito gamit ang isang blender hanggang magig purong sauce na ito.
  5. Samantala, I-prito naman ang bangus sa ibang sangkalan.
  6. Maaari ng i-serve ang bangus na may sauce sa ibabaw.

TUNA KARE-KARE

by Clint of GenSan

Ingredients:
Tuna Belly Class A (Skin off)
Small pechay
Small eggplant
String Beans
Beef stock/Beef cubes
Peanut butter

Procedure:
  1. Heat stock in pan half full. Put tuna belly cut in 4×4 inch and 1 inch thick.
  2. While braising, blanch string beans, pechay and egg plant until done.
  3. When tuna is done, set aside leaving stock in pan.
  4. Add ½ cup peanut butter in pan and reduce until thick.
  5. When done, start plating.
  6. You can use any kind of bagoong.

CRUSTED CHICKEN CORDON BLEU WITH ROASTED GARLIC AND OLIVE WHITE SAUCE

by Gian Espadera

Ingredients:
Chicken Breast Fillet
Ham
Cheese
Garlic
Spring Onions
Cream
Olives
Salt
Pepper
Sugar
Butter
Four

Procedure:
ROLL
  1. Prepare the Chicken fillet. Season it with salt, pepper, and lemon juice.
  2. Mince a half clove of garlic then roast it until it turns into brown then set aside.
  3. For the Crust: Mix 1 cup of flour and butter. Roll it until it becomes thin.
  4. Assemble your roll with crust at the bottom followed by Chicken fillet. Ham, cheese, spring onions, and roasted garlic then roll it.
  5. Fry the roll in low heat for 10 minutes.
SAUCE:
  1. Melt butter in the pan.
  2. Sauté the chopped olives
  3. Pour the cream then add lemon juice, salt, and pepper to taste.

CARRIBEAN CHICKEN AND PORK EMBOTIDO WITH MANGO-PAPAYA SALSA

by Ivory Yat

Ingredients:
Left over pork barbeque
Left over roasted Chicken
Cream
Flour
Salt
Pepper
Onion
Mango
Papaya
Tomatoes
Butter
Foil

Procedure:
  1. Dice pork barbeque and roasted chicken finely. Set in a large bowl.
  2. Dice half of your onion, then combine meat and onion, and then add cream, salt, pepper, and flour.
  3. Lay your tin foil on a flat surface and spoon your meat mixture into it. Form a cylindrical shape.
  4. Put water in your large pot and put your colander over it. Steam your foiled embotido for 15mins.
  5. Chop the papaya and mango finely then add salt and pepper.
  6. Sauté onion in butter and add your papaya-mango. Simmer for 3mins.
  7. For fresh Salsa: Dice tomato, red onion, and raw mango. Put salt and pepper. Set Aside.
  8. Fry the embotido in butter until golden brown.
  9. Place your papaya-mango mixture on a plate, put your fried embotido on top then top it with fresh salsa. Ready to serve.

Pinoy Style Maki

PINOY STYLE MAKIIngredients:

Dinurog na bigas
Pechay
Bagoong alamang
Talong
Peanut
Peanut butter
Laman loob ng baka
Toyo
Suka
Paminta
Asukal
Cream

Procedure:
1. I-saing ang dinurog na bigas. Set aside.
2. I-deep fry ang laman loob ng baka.
3. Hiwain ng pahaba ang talong. Ilubog sa peanut butter at pagulungin sa dinurog na mani at i-deep fry.
4. Lutuin sa mainit na apoy ang cream. Lagyan ng asin at dinurog na bawang.
5. Gumawa ng sauce gamit ang toyo, suka, asin, at asukal na may tinustang bawang para sa sauce.
6. Ilatag na ang pechay na nori sa bamboo mat, ilagay ang nilutong bigas at ilagay ang talong, laman loob ng baka, at yung ginawang garlic cream. I-rolyo na parang ordinaryong japanese maki.
7. Para sa pechay na nori: Ilagay ang pechay sa baking sheet. Pahiran ng bagoong at flour na may konting tubig hanggang sa makagawa ng pahirabang patong patong na pechay at i-bake ng 5 minuto.

Binagoongang Sisig sa Puso

by Ronnel

Ingredients:
Bawang
Sibuyas
Puso ng saging
Talong
Sitaw
Pechay
Peanut butter
Balat ng baka

Procedure:
1. Mag-gisa ng bagoong. Ilagay ang balat ng baka na hiniwa ng maliit.
2. Ipasok sa loob ng puso ng saging, lagyan ng talong ang puso ng saging sa ilalim, para hindi pasukan ng tubig s aloob, itali sa sitaw at ilagay sa steamer.
3. I-gisa ang talong sa bagoong para sa side dish.
4. Gumawa ng sauce sa pinagkuluang balat ng baka.

Ox tail inasal ala kebab

by Myra Joan Santos

Ingredients:
Ox tail
Peanut butter
peanuts
pechay
sitaw
puso ng saging
alamang
atsuete

Procedure:
1. I-marinade ang ox tail sa atsuete oil, bawang, suka, toyo, asin, at paminta.
2. Bantuan ng kumukulong tubig and mga gulay na sangkap nang lumambot ng kaunti saka ilagay sa yelo.
3. Gumawa ng sauce mula sa mani, i-gisa ang bawang at sibuyas saka lagyan ng tubig, paenut butter, at dinurog na mani. Lagyan ng asin, paminta, at asukal ang sauce pampalasa.
4. Ituhog ang marinated oxtail, isama sa stick ang mga gulay na nabanggit at saka i-ihaw.
5. I-serve sa plate ang kebab with sauce on the side and ginisang sitaw sa alamang.

Seafood Sinigang

by JR and his Ate Angel

Ingredients:
Isda
Tahong
Sigarilyas
Sampaloc
Tomato Sauce
Asin
Black pepper
Onion

Procedure:
1. Pakuluan ang sampaloc, linisin ang isda, i-fillet ang isda at i-prito hanggang ang kulay ay maging light brown. I-tabi muna ang naipritong isda.
2. Pigain at salain ang sampaloc, kunin ang sabaw na pinakuluan nito at patuloy na pakuluan, ilagay ang isda, sibuyas, at tomato sauce. Pakuluan ng 5 minuto at isunod ang tahong at sigarilyas.
3. Timplahan ng asin at paminta. Pakuluan ng 5-7 minuto.

Binalot na Balut with Penoy Sauce

by Myra

Ingredients:
Balut
Penoy
Egg
Hipon
Ube
Gata
Curry Powder
Bell Pepper
Onion chives
Cilantro
Tomato Paste
Kamote

Procedures:
1. Boil the kamote, peel ths skin then mash.
2. Add the egg, salt and pepper to taste.
3. Peel the skin of the Balut, coat with flour then deep fry.
4. Add the deep fried balut to the mixture, place it in the banana leaf then wrap it and steam.
5. In a pan, saute garlic, onion, bell pepper, onion chives,and cilantro. Add the gata then the curry powder.
6. Put a little amount of the tomato paste and soy sauce then salt and pepper to taste.

Pasta Trentissimo Anniversario

by Red Team(Ivory, JR, SonnyBoy)
For the Pasta-

Ingredients:
All purpose flour
egg
olive oil
salt

Procedure:
1. Combine all ingredients and knead until you form a dough.
2. Use pasta maker
3. Cook the pasta and set aside.

For the Cheese Frico-
Grate 40 grams parmesan cheese

1. Heat teflon pan and place grated cheese.
2. Form into a 5 inch circle
3. Use Ramekin as a mold to form a basket.

For the sauce-

Ingredients:
Browned butter
Onion
Red bell pepper (roasted)
cream
button mushroom
salt
white&black pepper
truffle oil

Procedure:
1. Saute onion, pepper, and mushroom in butter.
2. Add cream. Season with salt and pepper.
3. Off heat. Add truffle oil.

Lapu-Lapu Meuniere with Cilantro Lemon Butter Sauce

by Set B- Blue team(Myra, Carla, Ronnel)
Ingredients:
Lapu-lapu fillet
milk
salt and pepper
all purpose flour
butter
olive oil

For the cilantro lemon butter sauce-
seafood stocks
butter, chilled and cubed
lemon juice
cilantro
salt and pepper

For the siding-
Batonettes of Zucchini
Batonettes of carrots
French beans
butter
salt and pepper
sprouts

For the Starch-
potato
butter
cream
salt and pepper
nutmeg

Procedure:
1. For the siding: blanch carrots and blend beans. Set aside. Saute zucchini, carrots, and french beans. Season.
2. For the fish- Marinate in milk for 10 minutes each side.
3. Season with salt and pepper. Dredge in all purpose flour
4. Heat butter and olive oil. Cook the fish.
5. For the sauce- Heat stock which in chilled butter. Add lemon juice and cilantro. Season with salt and pepper.
6. Assemble dish.

Palabok Finale

by Ivory Yat
INGREDIENTS:
Adobong pusit:
Baby squids (as in baby, the smaller the better.. about the size of 5 peso coin)
Garlic
red onion
1 piece Dried chilli
2 pieces laurel
olive oil
Soy sauce
vinegar
worcestershire sauce (lea and perrins)
Palabok sa taba ng talangka:
1 bottle of Taba ng talangka (navarro’s premium)
1 kakang gata
1 garlic
1 red onion
1/3 cup tinapa flakes
4 pieces sugpo (with heads, FRESH please)
annato seeds
butter
olive oil
fennel seeds
bihon (super q)
lemon grass
lumpia wrapper ( SQUARE imported chinese kind)
tokwa
flour
oil for deep frying
lemons
lime
dalandan
wansoy
spring onions
leeks
butter
sugar

EQUIPMENTS NEEDED:
3 medium pots
2 medium frying pans
1 small frying pan
1 set knives
chopping boards,
1 grill pan
Foil
mortar and pestle
2 sieves
slotted spoons
SPIDER
can opener
6 tablespoons
4 forks
8 small bowls
2 medium bowls
1 big bowl
paper towels
colander

PROCEDURE:
1. in a small pot boil some water and add some fennel seeds, then your bihon and set aside.
2. mash the heads and shrimp peeling and add a cup of water and set aside.
3. sautee your garlic and onions in butter and add 2 able spoons of your taba ng talangka mix until it gives up its scent. then add your shrimp broth and gata.
4. combine your bihon and talangka sauce.
5. using 2 plys of your lumpia wrapper, place 2 tablespoons of your palabok and wrap it diagonally. fry until golden brown.
6. in a small pan, sautee your garllic, laurel, chili and onions in olive oil, add in your worcestershire, soy sauce and vinegar. then your baby squids.. put it on top of your lumpiang palabok.
7. sautee your shrimps in garlic and butter then top in palabok.
8. for your asian gremolata, in your mortar and pestle add in your minced garlic, wansoy, leeks, lemon grass and spring onions and the juice of 1 lemon and its zest. add 1 tsp of sugar and lemon.
9. assemble according to taste. place a bit of sauce at the botom of plate..then shrimps. hen lumpiang palabok followed by pusit and more shrimps and drizzle your gremolata all over.
enjoy!!

Adobong Tuna at Kaning Dilaw

by Carla Marcaida
Ingredients:
Tuna (sashimi grade)
Tuna egg (bihod)
Chicken liver
Tuna liver
Kikoman soy sauce
Datu Puti (spice tuba vinegar )
Filippo Berio Balsamic vinegar
Cornstarch
Garlic powder
Bay leaf
Mc cormick Oregano
Mc cormick Thyme
Extra virgin Olive oil
Garlic
Butter
Red onion
Tomato
Red bell pepper
Green bell pepper
Cilantro
Chicken breast
Thai jasmine rice
Salt
Black pepper
Turmeric (Mc Cormick)
Lettuce (romaine green and maroon, iceberg )
White onion
Avocado
Cucumber
Dalandan
Honey
Red tomato
Spring onion
Parsley
Milk
Lecithin(secret ingredient)

Tools and equipment:
Bottle Shaker
3small Saucepan
1 Frying pan
Knives
chopping board
Small strainer
Measuring cup for dry ingredient
Measuring spoon
10 Small bowls
2 medium bowls
Wire whisk
Spoon and fork
Knives
Boat for vinaigrette
Oval serving plate
Small square plate

Procedure:
For Kaning  Dilaw
1.Sauté onion, garlic  in olive oil and butter .
2.Add in tomato sauté until water evaporates, add in cubed chicken breast sauté until pink color disappears,  add in red and green bell pepper, turmeric, bayleaf, thyme, oregano  and cilantro.
3. Add a cup of Thai jasmine rice  sauté then add water or chicken broth season with salt and pepper  . Boil and simmer, lower heat until rice is cook.  Set aside.

For chicken liver-tuna egg adobo sauce reduction
Season chopped chicken liver, tuna liver  and tuna egg with kikoman soy sauce, datu Puti pinakurat vinegar, balsamic vinegar and garlic . Bay leaf and oregano, black pepper Add water . Bring to boil  until soften . Mash liver of tuna and chicken and tuna egg in a bowl and put it back in a saucepan. Simmer until reduced, correct seasoning. Set aside .

Fried Garlic:
Sauté garlic in olive oil until golden brown. Reserve oil for searing.
For tuna adobo :
Marinate tuna in soy sauce , 2 vinegars , garlic powder, bay leaf, black pepper, oregano  for 3- 5 minutes. Sear tuna in garlic infused olive oil, set aside .

For side salad with dalandan vinaigrette  dressing:
Put lettuce , cucumber , diced avocado , wedge tomato, chopped white onion .
Combine dalandan juice, honey, salt and pepper and slowly add olive oil while whisking. Correct seasoning,serve vinaigrette separately.  Garnish with parsley

Creamy garlic foam :
heat milk then transfer in a shaker add water, soy lecithin and minced garlic then put in a container halfway  then shake to create foam .

To serve :
Scoop Kaning Dilaw onto off center of plate  garnish with fresh cilantro, arrange sliced tuna halfway  with rice  place sauce near the tuna side . Place garlic foam on the foot of tuna.
Serve salad in a separate plate with dalandan vinaigrette .

Bigorot

by JR Royol
Young goose or benggala (chinese goose or atguinea fowl) meat (breast and leg)
*It is crucial that instead of using hot water to take out feathers, it should be burnt - as a tradition done in Mt. Province)
ETAG or inasinan – cured pork meat
ETAG (smoked pork meat)
Tapuy (Mt. province rice wine)
Onion Leeks
Lemon grass
Cooking Oil
Water
Salt
Pepper
Black sesame seeds
Cashew
Honey ( from Sagada/Mt. Province)
Star Anise
Bay Leaf
Olive oil

Tools:
Grill pan
Pan
Stock pot (medium)
Stock pot (small)
Pot
Chopping Board
Knives
Mortar and Pestle
Pot (for deep frying)
Spatula
Ladle
Tasting Spoon
Fork
Brush
Bowls ( 5 small, 5 medium, 3 large)
Squeeze bottle

Procedure:
Using a medium sized stock pot, combine water, Etag (inasinan/ salted), lemon grass, onion leeks and goose/benggala legs. Cook till tender.
Deep Fry
Toast cashew nuts and sesame seeds in a pan. Crush using mortar and pestle. Set aside on separate container
Combine salt, pepper and sesame seeds and use to season chicken breast. Pour olive oil and set aside.
Cook breast using grill pan. Once cooked, brush with honey-glaze. Rest for atleast 3 minutes
Deglaze pan using tapuy. transfer to a squeeze bottle

Honey-glaze
Pour honey and tapuy in a pot then add star anise and bay leaf. Once reduced, add crushed, toasted cashew. will be used to glaze goose/

benggala breast

SAUCES:
Gata
Lecithin
Stock (from goose/benggala leg)
Sodium Alginate Bath (3g sodium alginate, 325g water)
Calcium Chloride Bath (5g calcium chloride, 1000g (1 L) water)
Turmeric

*Use stock to squeeze out kakang gata

Tools:
Sauce pan
Strainer
Bowls ( 6 pcs, medium sized; 3 small)
1 large bowl
Balloon whisk
ETAG
White pepper
Bottle squeezer/ syringe
Spoon

Procedures:
SPHERIFICATION
Bring gata to a boil. Season with salt and white pepper. Let it cool.
Dissolve sodium alginate in water. In a pot, bring the solution to a boil and then let cool to room temperature. In a separate bowl, dissolve

the calcium chloride in water.

In a small bowl, mix together gata with the sodium alginate solution. Using a bottle squeezer or syringe, gently squeeze the liquid out drop

by drop into the calcium chloride bath. Small spheres will form. Let the spheres “cook” for about 1 minute before removing them from the

bath using a slotted spoon. Rinse with water before serving.

* to be done before serving

Make another batch with Turmeric

FOAM
In a large bowl, pour in around 3 Tbsps and add lecithin
Use whisk to form foam – use foam as garnish

Chilli Sauce:
chillies
olive oil
annatto seeds

Tools:
Pan
Chopping Board
Spoon
Knife
Bottle squeezer
Strainer

Procedures:
Chop chillies and saute on a hot pan with olive oil. Put some annatto seeds for color. Let it cool
Transfer to a bottle squeezer


BARLIG ALIGUE RICE
Ingredients:
Barlig rice
Aligue
White onions (chopped)
Basi (sugarcane-fermented liquor)
Passion Fruit
Olive oil

Tools:
Large pan
spatula
spoon
Bowls (2 medium sized)
Chopping board
Knife

Procedures:
Heat pan then add oil
Add onions then rice. After around 2 minutes, pour in basi
Cook rice using stock
add aligue and passion fruit before rice is cooked


TO BE ADDED:
*Side salad/ appetizer
Talbos ng kalabasa
Alugbati
Kesong puti
Tuyo
kalamansi
Olive oil
Garlic
Bagoong isda

Tools:
Large bowl
Bottle squeezer

Procedures:
Blanch vegetables (on the same pot where meat is being cooked). Transfer to cold bath
Grill tuyo then separate meat
Pour bagoong then reduce
Make vinaigrette using olive oil, kalamansi, reduced bagoong and crushed garlic
Toss salad


FRUIT STEW:
Sagada oranges
Wild strawberries
Persimmon

Tools:
Sauce pan

Procedures:
Heat pan with sagada orange juice (save zest for plating)
Toss wild berries and passion fruit and bring to boil. Add honey – to taste

OR WILL USE SPHERIFICATION PROCESS AS WELL (BIGGER SPHERES)

SECRET INGREDIENTS: ETAG and TAPUY
MAIN DISH NAME: BIGOROT
INGREDIENTS TO BE PERSONALLY PROVIDED (will be imported from Mt. Province) :
Benggala and goose meat
Etag
Tapuy
Basi
Honey
Lecithin
Sodium alginate
Calcium chloride
Passion Fruit
Wild berries or Benguet strawberries
Barlig Rice
Sagada Oranges
Native Hen’s eggs


SIDE DISH:
Ingredients:
Talbos ng kalabasa
Alugbati
Kesong puti
Tuyo
kalamansi
Olive oil
Garlic
Bagoong isda (bagoong balayan)

Tools:
Large bowl
Bottle squeezer

Procedures:
Blanch vegetables (on the same pot where meat is being cooked). Transfer to cold bath
Grill tuyo then separate meat
Pour bagoong then reduce
Make vinaigrette using olive oil, kalamansi, reduced bagoong and crushed garlic
Toss salad

APPETIZER:
Native Chicken Eggs (IMPORTANT: Use the eggs that are still inside the hen’s cloaca – appears to be just egg yolks)
ETAG Thingly sliced (bacon size)
Soy Sauce
Vinegar (preferably native)
bay Leaf
Onion
Garlic
Pepper
Oil

Tools:
Sauce pan (for deep frying)
Toothpicks
Strainer

Procedure:
Include eggs and etag to benggala legs (while being poached)
Wrap egg with thinly sliced etag then deep fry

Make adobo sauce using all other ingredients.


DESSERT

FRUIT STEW:
Sagada oranges
Wild strawberries
Persimmon
Wild Honey

TOOLS NEEDED:
*Pans and Pots should all have lids
2 Complete Sets of Knives
2 Complete Sets of Chopping Board
4 Medium-Sized Stock Pots
3 Grill Pans
6 Small Stock Pots
2 Large Pans
4 Medium pans
5 Large Bowls
10 Medium sized bowls
12 Small bowls
4 Bottle Squeezers (regular tip)
3 Bottle Squeezers (small tip)
2 Syringes
Tong
2 Spatulas
2 Ladles
10 Tasting spoons
2 Brush
Balloon Whisk
5 Strainers
10 pcs Toothpicks
2 Mortar and Pestle
4 hand towels
Lots of Tissue paper
Drinking water
4 Liters Cooking Water
6 Teaspoons
4 Fork

**ICE FOR ICE BATH


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