cooking show recipes

8/2/2019 Cooking Show Recipes

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[EPISODE 1/JULY 3] STEAMED LAPULAPU with Leeks

Ingredients:

1 whole approx. 2 k fresh lapulapu

50 ml oyster sauce

50 ml Japanese soy sauce

50 ml dark mushroom soy sauce

1 jigger Chinese wine

300 grms julienne onion leeks

20 grms coriander leaves

50 grms thinly sliced ginger

50 ml cooking oil

2 grms salt50 grms sugar

1 grm white ground pepper

1 cup chicken stock

2 big plum tomatoes

1 cucumber

Procedure:

1. Blanch the head of lapulapu to open, then sprinkle with salt.

2. Bed with green part of leeks into steamer then place the lapulapu, pour on top the Chinese wine, oyster

sauce, Kikkoman, dark mushroom soy sauce, sugar, salt, and chicken stock.

3. Steam for 30 minutes, then remove from steamer. Place it in oval plates, then debone the lapulapu, by

using serving spoon and fork.

4. Garnish with julienned leeks (white part only) on top of lapulapu.

5. Have ready over-heated cooking oil and pour on top just before serving.

6. Strain and season remaining sauce from steamed lapulapu. Pour on the side of the lapulapu.


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[EPISODE 3/JULY 17] BEEF SALPICADO Y PICANTE

Ingredients:

500 grms. beef tenderloin chunks

100 grms. chopped garlic50 grms. white onion

50 grms. celery

2 jiggers red wine

1 tspn. paprika

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. Saut the garlic in olive oil, celery, onion and green chilli. Flamb with brandy the marinated beef until

done.

3. Have ready mashed potato on plate filled with sauted beef salpicado. Garnish with crispy garlic chips

and pair off with bruschetta.


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[EPISODE 3/JULY 17] PAELLA VALENCIANA

Ingredients:

30 grms. bacon macedon

50 grms. brunoise white onion30 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. Saut 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 400F 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


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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


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[EPISODE 4/JULY 24] CRISPY CHICKEN CHOW MEIN

Ingredients:

500 grms. julienned chicken breasts50 grms. cafrots

50 grms. red and green bell peppers

50 grms. celery

50 grms. kinchay

50 grms. white onion

50 grms. cabbage

50 grms. leeks

50 grms. shiitake mushrooms

50 grms. snowpeas

50 grms. pureed garlic

50 grms. pureed ginger

1 jigger Chinese wine

100 grms. cornstarch

2 tbspns. chicken powder

2 cups chicken stock

50 grms. spring onion

500 grms. canton noodles

1 liter cooking oil

1 tspn. salt & pepper

Procedure: Deep fry the canton noodles until crispy and set aside.

Saut in wok puree of ginger and garlic, flamb with Chinese wine, chicken and all vegetables. Add in

chicken stock, salt and chicken powder. Allow to boil then thicken with dissolved cornstarch. Simmer for

a while.

Bed plates with crispy noodles over the top with stir fry chicken and vegetables. Garnish with kinchay

and spring onion.


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[EPISODE 4/JULY 24] 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-purposecream, 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.


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[EPISODE 5/JULY 31] OVERSIZED BURGER

Ingredients:

700 grms. minced lean meat

300 grms. beef fat6 pcs. white loaf bread

1 cup fresh milk

500 grms. brunoise white onions

1 tbspn. salt

1 tbspn. white pepper

1 tbspn. chicken powder

3 pcs. beaten eggs

50 grms. parsley

1 pc. jumbo burger bun

6 pcs. pickled cucumber (sliced lengthwise)

500 grms. iceberg lettuce

500 grms. tomato slices

500 grms. cucumber (sliced lengthwise)

10 pcs. black olives

2 cups mayonnaise

300 grms. flour

2 pcs. bamboo skewers (12 in.)

Procedure:

Combine lean beef and fat. Mash together white part of loaf bread into milk, white onion, salt, pepper,egg, chicken powder and flour.

Form everything into round-shape patty, then grill in griddle until done.

Cut the jumbo burger buns into three. Spread mayonnaise on each layer. Bed with lettuce, tomato,

pickles, cucumber, onion and, lastly, the patty.

Garnish with skewered black olives, pickles, tomato, cucumber and parsley.


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[EPISODE 5/JULY 31] JUMBO CHICKEN EMPANADA

Ingredients:

1 k minced chicken breast

200 grms. raisins100 grms. chopped onions

4 pcs. hard-boiled eggs (chopped)

300 grms. blanched potato cubes

1 k empanada dough

2 pcs. beaten eggs

300 grms. flour

50 grms. chopped garlic

1 tbspn. turmeric powder

Procedure:

Saut garlic, onion, minced chicken. Add turmeric powder. Set aside until cold.

Add hard-boiled egg, potato, raisin, and set aside.

Flatten empanada dough into round shape with dough roller. Brush with beaten egg at edges of the

dough, then fill with empanada filling in the center.

Fold into half-moon shape. Press with fork the edges of the empanada dough to secure and seal.

Have ready heated oven 250F and bake for 30 minutes or until done.


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[EPISODE 6 / AUG 7] ROAST BEEF SHAWARMA STYLE WITH VEGGIE AND

Ingredients:

2 k sirloin beef (cut thinly)

500 grms. onion rings500 grms. tomato slices

1 tspn. salt

1 tspn. crushed black peppercorn

cup mustard

35 pcs. pita bread

500 grms. cucumber

1 pint sour cream

1 pint yogurt

1 small bot. hot sauce

Procedure:

Season the skewered sirloin with salt, crushed peppercorn and mustard alternately with tomato and

onion.

Roast in oven for 1 hour. Transfer to Salamander until become brown.

Garnish roast beef and pita bread with cucumber, tomato and onion.

Add hot sauce, yogurt and sour cream according to taste.

* after procedure 1, to add juicyness ibblender ung sliced onion, tomatoes and olive oil. then mix it with

the beef. =)


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