Tags: Chef's Classics / Pork / Recipe

Yummy Menudo

- Tuesday, August 4, 2015 No Comments

Yummy Menudo

by Chef's Classics

INGREDIENTS:

1 kilo pork shoulder, cut into cubes
300 grms of pork liver, cut into cubes
4 jumbo hotdogs, sliced diagonally
2½ cups tomato sauce
1 cup soy sauce
1 cup water
½ cup calamansi juice
2 pcs potatoes , diced
1 pc onion, chopped
1 pc red bell pepper, diced
1 pc green bell pepper, diced
1 pc carrot, diced
1 pc bay leaf
3 tbsp of oil
5 cloves garlic, minced
Salt and pepper or fish sauce to taste

INSTRUCTIONS:

1. In a large bowl, combine soy sauce and calamansi juice. Add pork and marinate for 30 minutes to an hour in the refrigerator. Remove pork from marinade but set the liquid aside.

2. Heat oil in a Chef’s Classics Melissa Saucepot over medium heat. Fry potatoes until lightly brown. Remove and set aside.

3. In the same pot, sauté garlic and onions.

4. Add the marinated pork and liver and cook until lightly brown.

5. Add tomato sauce, marinade sauce, bay leaf and water. Let it boil and simmer for 30 to 45 minutes.

6. Add hotdogs, potatoes, carrots and bell pepper. Let it simmer for another 5 minutes.

7. Season with salt and pepper or fish sauce.

8. Remove from the heat. Let it cool before you pack it in a trusty lunch box.

Tags: Chef's Classics / Pork / Recipe

Tokwa’t Baboy

- Monday, August 3, 2015 No Comments

Tokwa’t Baboy

by Chef's Classics

INGREDIENTS:

1 kilo pig's ears
½ kilo pork belly (liempo)
5 pcs bird’s eye chili
3 pcs tokwa
1 pc red onion, diced
5 stalks green onions, chopped
4 tbsp sugar
2 tbsp salt
2 tbsp calamansi juice
1/8 tsp ground black pepper
1 liter water
1 cup white vinegar
1 cup cooking oil
¼ cup of soy sauce

INSTRUCTIONS:

1. In a stock pot, boil the pig’s ear and pork belly for 45 minutes or until tender.

2. Heat the oil on a Chef’s Classics Lavender Frypan over medium heat. Fry the tofu and belly until golden brown.

3. Cut the fried tofu and belly into cubes and slice the boiled pig's ears into bite-sized pieces. Set aside.

4. In a small bowl, combine the vinegar, soy sauce, calamansi juice, sugar, salt, ground black pepper, onions, green onions and chili pepper.

5. Transfer the sliced meat to a serving plate and serve with the sauce.

Tags: Chef's Classics / Fish / Recipe

Rellenong Bangus Recipe

- Sunday, August 2, 2015 No Comments

Rellenong Bangus Recipe

by Chef's Classics

INGREDIENTS:

1 kilo bangus, whole
2 tbsp flour
2 tbsp soy sauce
1 tbsp calamansi juice
1 tbsp onion, chopped
1 tbsp red bell pepper, chopped
1 tbsp pickle relish
1 tsp garlic, chopped
1 cup cooking oil
½ cup green peas
½ cup bacon, chopped
½ cup carrots, diced
¼ cup raisins
2 pcs eggs
1 pc potato, diced
1 pc tomato, chopped
Salt and pepper to taste
Flour, for dredging

INSTRUCTIONS:

1. With a rolling pin, soften the body of the bangus by pounding.

2. Break the spine of the fish. It's near the tail and right below the head.

3. Without breaking the skin, remove the meat of the bangus.

4. Marinate both the skin and meat in calamansi and soy sauce. Set aside.

5. In a Chef's Classics Caper Doublefry pan, heat oil. Saute garlic and onion.

6. Add potatoes, carrots and bacon.

7. Mix in marinated bangus meat with tomatoes, red bell pepper, pickle relish, green peas and raisins. Cook for about two minutes.

8. Remove mix from heat. Let it cool and remove the bones.

9. Pour in an egg and the flour into the mixture. Season to taste.

10. Stuff mixture inside the bangus skin.

11. Sew the opening.

12. Coat the fish with flour. Once coated, fry or bake until brown.

Tags: Chef's Classics / Recipe / Rice

Pork Barbeque Yang Chow

- Saturday, August 1, 2015 No Comments

Pork Barbeque Yang Chow

by Chef's Classics

INGREDIENTS:

½ kilo pork, cut into small cubes
1 small bottle barbecue marinade
5 cloves garlic, minced
1 tbsp white sugar
1 tsp ground pepper

For Yang Chow Rice:

2 pcs eggs, scrambled
1 pc chorizo sausage, diced
8 cups of cooked rice
½ cup shrimp, peeled and deveined
½ cup green peas, thawed
¼ cup carrots, diced
¼ cup green onion leeks
2 tsp ground turmeric
2 cloves of garlic, minced
1 small white onion, minced
Cooking oil
Salt and pepper to taste

INSTRUCTIONS:

1. Wash and prepare all the ingredients first.

2. In a bowl, mix the pork, garlic, sugar, pepper and barbeque marinade.

3. Using the Chefs Classics Daisy Plus Fry pan, pan fry the barbecue until ready. Set aside.

4. For the Yang chow rice, use Chef s Classics Daisy Wok and saute the onion, garlic, chorizo sausage, shrimp and carrots.

5. Add the rice and turmeric. Cook for 3-5 minutes

6. Lastly, add the green peas, onion leeks and scrambled eggs. Season it with salt and pepper. Mix the pork barbeque to the Yang chow rice. Bon apetit!

Tags: Chef's Classics / Pasta / Recipe

Pancit Canton

- Friday, July 31, 2015 No Comments

Pancit Canton

by Chef's Classics

INGREDIENTS:

½ kilo dried canton noodles

¼ kilo chicken breast 

¼ kilo shrimp, peeled and deveined

¼ kilo chicken liver

½ cup celery, sliced

½ cup green and red bell pepper, julienned

½ cup soy sauce

1 cup snow peas

2 cups chicken broth

1 pc carrot, julienned

1 pc cabbage, shredded

2 tbsp of oyster sauce

2 tbsp cooking oil

4 cloves garlic, minced

1 onion, chopped

Salt and pepper to taste

INSTRUCTIONS:

1. In a Chef’s Classics Caper Wok, pour two cups water and add chicken. Bring it to a boil and cook until tender. Set aside the liquid as chicken broth.

2. Shred the chicken and set aside.

3. Over medium heat, sauté the garlic and onions.

4. Cook chicken liver and shrimp for two minutes.

5. Add the celery, bell pepper, snow peas, carrots and cabbage. Let it cook for two minutes and transfer to a plate. Set aside.

6. In the same wok, add the soy sauce and chicken broth. Bring it to a boil.

7. Add the dried noodles. Gently toss until the noodles absorb the liquid.

8. Mix in the vegetables and season with salt and pepper. Remove from heat.

9. Garnish with green onions and calamansi. Serve to your guests!

Tags: Chef's Classics / Pasta / Recipe

Palabok

- Thursday, July 30, 2015 No Comments

Palabok

by Chef's Classics

INGREDIENTS:

½ kilo rice noodles or bihon, boiled and drained
½ kilo shrimp, peeled and deveined, steamed
3 eggs, boiled and cut into wedges
1 cup chicharon, ground
1 cup tinapa flakes (optional)
½ cup green onions, finely chopped
¼ cup garlic, fried
5 pieces calamansi, sliced

For the sauce:

½ kilo ground pork
2 cups pork broth
2 cups shrimp stock
8 tbsp flour
3 tbsp cooking oil
1 tbsp annatto seed, soaked in 4 tbsp warm water
3 tbsp fish sauce
½ tsp ground black pepper
3 cloves garlic, chopped
1 pc onion, chopped
Salt to taste

INSTRUCTIONS:

1. In a Chef’s Classics Camomile Sauce Pan, heat the oil over medium heat. Sauté garlic and onions.

2. Add ground pork and cook until brown.

3. Mix in the flour and stir well.

4. Add annatto, fish sauce, shrimps stock and pork broth. Bring to a boil and simmer for 5 minutes.

5. Simmer until sauce becomes thick.

6. Season with salt and pepper.

7. Transfer the cooked noodles to a serving plate and pour the sauce.

8. Arrange the toppings over the sauce and garnish with green onions.

9. Serve with calamansi.

Tags: Chef's Classics / Recipe / Vegetable

Lumpiang Ubod

- Wednesday, July 29, 2015 No Comments

Lumpiang Ubod

by Chef's Classics

INGREDIENTS:

1 kilo ubod, julienned
¼ kilo small size shrimps, peeled and deveined
1 cup chicken breast, cooked, shredded
3 tbsp of oil
4 cloves garlic, minced
1 pc onion, chopped
1 carrot, shredded
Salt and pepper to taste
Green ice lettuce

For the sauce:
¼ cup soy sauce
2¾ cups water
¼ cup water for the cornstarch
½ cup brown sugar
2 tbsp of cornstarch, diluted into ¼ cup water
2 tbsp of peanut butter
1 head of garlic, minced
1 cup peanuts, ground

For the wrapper:
2 eggs
1 cup water
½ cup flour
½ cornstarch
65 grams unsalted butter
Butter, for coating the pan

INSTRUCTIONS:

1. For the sauce, Combine soy sauce, water and sugar in a sauce pan. Bring the mix to a boil.

2. Whisk the mix vigorously and add diluted cornstarch. Cook until thickened.

3. Add peanut butter and stir until it dissolves and is well combined.

4. For the lumpia wrapper, Combine flour, cornstarch, water, egg and melted butter. Whisk together until well combined and smooth.

5. Heat a nonstick pan and grease the pan with butter.

6. Pour ¼ cup batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip.

7. Remove lumpia wrapper from the pan by sliding onto plate. Repeat the process with remaining batter.

8. Saute garlic and onions in a Chef’s Classics Lavender Frypan.

9. Add shrimp, chicken, ubod and carrots. Cook until tender.

10. Season with salt and pepper. Then, transfer to a plate.

11. Lay a wrapper on a clean, flat surface and place lettuce on top. Add four tbsp of ubod and fold.

12. Pour sauce on top of the lumpia. Sprinkle fresh minced garlic and ground peanuts.

Tags: Chef's Classics / Recipe / Rice

Japanese Fried Rice

- Tuesday, July 28, 2015 No Comments

Japanese Fried Rice

by Chef's Classics

INGREDIENTS:

4 cups rice, cooked
½ cup ground pork
¼ cup shrimp, chopped
½ cup carrots, finely chopped
1 pc white onion, chopped
1 pc red bell pepper, cut into small cubes
1 pc green bell pepper, cut into small cubes
4 tbsp of soy sauce
3 tbsp of olive oil
2 eggs, scrambled
5 cloves garlic, minced
Salt and pepper to taste
kusina instructions

INSTRUCTIONS:

1. In a Chef's Classics Hibiscus frypan, sauté garlic and onions.

2. Add ground pork. Cook until tender.

3. Add chopped scrambled eggs, shrimp, carrots, bell pepper and rice. Mix and cook for three minutes.

4. Add soy sauce, salt and pepper for flavor. Serve.

Tags: Bread / Chef's Classics / Recipe

Homemade Bread Rolls

- Monday, July 27, 2015 No Comments

Homemade Bread Rolls

by Chef's Classics

INGREDIENTS:

2 cups bread flour
1½ cups all-purpose flour
1 cup milk
5 tbsp butter, melted
3 tbsp white sugar
2 tbsp warm water
2¼ tsp active dry yeast
1 tsp salt
1 egg

For egg wash:

1 egg
2 tbsp water

INSTRUCTIONS:

1. In a large bowl, combine the yeast, warm water and a pinch of sugar. Let it sit for 3 minutes and stir.

2. Mix in the milk, the remaining sugar, the salt and the melted butter.

3. Gradually add the flour and mix until the dough is formed into a ball.

4. Knead the dough for 8- 10 minutes until smooth and elastic.

5. Place the dough in a bowl and cover with plastic. Set it aside and let rise until doubled in size.

6. Punch down the dough and divide it into 18-20 pieces.

7. Roll the dough into balls and place on a baking pan lined with parchment paper.

8. Cover the rolls with towel and let them rise again for 30 to 45 minutes.

9. Whisk together the egg and water to make an egg wash. Brush it on the rolls.

10. Bake them in a pre-heated 420F oven for 15 minutes or until golden brown.

Tags: Chef's Classics / Pasta / Recipe

Creamy Carbonara

- Sunday, July 26, 2015 No Comments

Creamy Carbonara

by Chef's Classics

INGREDIENTS:

½ kilo spaghetti noodles, cooked
¼ kilo bacon, diced
2 cups cream
½ cup parmesan cheese
2 tbsp butter, unsalted
3 tbsp fresh flat parsley, chopped
5 cloves garlic, minced
4 egg yolks
Salt and pepper to taste

INSTRUCTIONS:

1. Place the Place the Chefs’ Classics Safflower Frypan over medium heat and cook bacon until crispy.

2. Set aside into a plate with paper towel to drain excess fat.

3. Remove the excess bacon fat from the pan, and saute garlic with butter.

4. Mix egg yolk and cream in a bowl and add into the pan slowly. Stir constantly.

5. Cook and stir over medium heat until egg mixture just coats a wooden spoon. Remember to not let mixture boil. Remove from heat when done.

6. Toss sauce over cooked pasta.

7. Gently stir the pasta to coat.

8. Add cooked bacon, parmesan and parsley.

9. Season with salt and black pepper.

Tags: Chef's Classics / Chicken / Recipe

Chicken Pesto Skewers Recipe

- Saturday, July 25, 2015 No Comments

Chicken Pesto Skewers Recipe

by Chef's Classics

INGREDIENTS:

½ kilo chicken fillet, cut into cubes
20 pcs cherry tomatoes
2 pcs large red onion, cut into cubes
2 pcs large red bell pepper
2 pcs sweet corn, sliced
1 cup of olive oil or canola oil
½ cup of basil leaves
¼ cup of pine nuts
1 medium zucchini, sliced
2 cloves of garlic
Salt and pepper to taste

INSTRUCTIONS:

1. Wash and prepare all the ingredients first.

2. Grab a barbeque stick and skewer the sweet corn, followed by the red bell pepper, zucchini, red onion, cherry tomato and chicken fillet. Repeat until there's only space left for holding onto the stick.

3. Using a blender, mix the basil leaves, garlic and pine nuts. Pour the olive oil gradually while blending, then season to taste.

4. In a bowl, marinade the chicken skewer with the prepared pesto for about 15 to 30 minutes. Set aside.

5. Heat the Chef's Classics Caper Grill Pan, then grill the chicken pesto Skewer.

Tags: Chef's Classics / Chicken / Recipe

Chicken Fillet

- Friday, July 24, 2015 No Comments

Chicken Fillet

by Chef's Classics

INGREDIENTS:

½ kilo skinless and boneless chicken breasts, cut into strips
1 cup fresh milk
½ tsp salt
½ tsp pepper
½ tsp garlic powder

For the breading:
2 eggs
1 cup all-purpose flour
1 cup bread crumbs
½ tsp cayenne pepper (optional)
½ tsp salt
½ tsp pepper
Oil for deep frying

For the sauce:
1 cup cream
2 tbsp lime juice
1 tsp wansoy, chopped
1 clove garlic, minced
Salt and pepper to taste

INSTRUCTIONS:

1. For the sauce, combine cream, lime juice, wansoy and garlic in a bowl. Season with salt and pepper. Then, set aside.

2. In a bowl, soak the chicken in milk with salt and pepper to taste. Refrigerate for two to four hours.

3. Prepare 3 bowls for the breading. Combine the flour, cayenne pepper and garlic powder in the first bowl.

4. Place the eggs in a second bowl and the breadcrumbs in the third bowl.

5. Drain the chicken strips and dredge in the flour mixture.

6. Dip in the eggs and coat with bread crumbs.

7. In a Chef’s Classics Fennel Deep Frypan, fry the chicken over medium heat until golden brown.

8. Transfer to a plate with paper towel to drain excess oil.

9. Don’t forget to serve with the dipping sauce.

Tags: Beef / Chef's Classics / Recipe

Burger Steak

- Thursday, July 23, 2015 No Comments

Burger Steak

by Chef's Classics

INGREDIENTS:

½ kilo ground beef
½ cup bread crumbs
1 tsp paprika (optional)
½ tsp ground black pepper
1 tsp garlic powder
½ tsp salt
2 tbsp oil
1 medium onion, minced
1 egg
For the mushroom sauce:
5 cloves garlic, minced
2 cups fresh milk
1 cup fresh white button mushroom, sliced
½ cup flour
½ cup butter, unsalted
3 tbsp soy sauce
1 tbsp oil

INSTRUCTIONS:

1. In a large bowl, combine ground beef, onion, paprika, garlic powder, egg, salt, pepper and bread crumbs. Mix until well combined.

2. Scoop half a cup of ground meat mixture and mold each into a ball

3. Gently press on the ball shaped meat mixture to form a flat beef burger patty.

4. Heat the oil over medium heat in your Chef’s Classics Caper Grill Pan and cook the burger patty for 2 to 4 minutes per side. Transfer to a serving plate.

5. For the sauce, cook the flour in the pan over medium heat until light brown.

6. Add butter and stir vigorously until smooth. Set aside.

7. In the same pan, heat the oil and sauté garlic.

8. Cook the mushroom for 2 minutes.

9. Add the flour and butter mixture.

10. Gradually add the milk. Keep stirring constantly until free from lumps.

11. Add soy sauce and simmer for 15 minutes.

12. Season with salt and pepper.

13. Pour the sauce on the burger patty. Now, it’s ready!

Tags: Chef's Classics / Pork / Recipe

Bellychon

- Wednesday, July 22, 2015 No Comments

Bellychon

by Chef's Classics

INGREDIENTS:

2 kilos pork belly with the skin still on, deboned
3 pcs lemon grass
½ cup parmesan cheese
2 tbsp olive oil
Salt and pepper

INSTRUCTIONS:

1. Preheat the oven to 180 C or 350F.

2. Place the belly pork skin side down on a board.

3. Add lemon grass.

4. Sprinkle with the grated Parmesan cheese.

5. Add salt and black pepper to taste.

6. Drizzle with olive oil.

7. Starting from one end, roll the pork up firmly. Tie a string around at 1 inch intervals to secure the roll.

8. Transfer the rolled pork on to the Chefs' Classics Caper Detachable Grill Pan.

9. Roast until cooked through for about 2 hours.

10. Place the pork on a board, and leave to rest for about 10 minutes.

12. Carve into slices, and arrange on a plate. Dig in!

Tags: Beef / Chef's Classics / Recipe

Beef Salpicao

- Tuesday, July 21, 2015 No Comments

Beef Salpicao

by Chef's Classics

INGREDIENTS:

1½ lbs tenderloin, cubed
5 tbsp Worcestershire Sauce
3 tbsp garlic, minced
3 tbsp olive oil
2 tbsp of oyster sauce
1 tsp salt
½ tsp of ground black pepper
1/8 cup butter

INSTRUCTIONS:

1. Mix beef, salt, pepper and garlic well. Let it stand for 10 minutes.

2. Add the olive oil and marinate for at least 30 minutes.

3. Heat the Chefs' Classics Melissa Sauce pan. Put in the combined ingredients once the pan is hot enough.

4. Sear the beef until the color of the outer part has browned. Try to toss the beef while searing, so that all sides are uniformly cooked.

5. Add the oyster sauce and Worcestershire sauce. Continue tossing until the liquid dries up.

6. Put in the butter and cook for 2 to 3 minutes more.

7. Serve for the whole family. Enjoy!

Tags: Chef's Classics / Recipe / Rice

Arroz Caldo

- Monday, July 20, 2015 No Comments

Arroz Caldo

by Chef's Classics

INGREDIENTS:

½ kilo chicken breast, deboned and cut into cubes
2 liters chicken stock
2 cups glutinous rice
1 cup chopped spring onion
¼ cup garlic, toasted
2 tbsp olive oil
5 cloves garlic, minced
1 onion, diced
5 pcs calamansi, sliced
1 pc fresh root ginger, peeled and thinly sliced
1 pc lemon grass, pounded
Salt and pepper to taste

INSTRUCTIONS:

1. Heat the olive oil in a Chef’s Classics Red Carnation Saucepot over medium heat. Sauté the garlic, onions and ginger in the hot oil until fragrant.

2. Add the chicken, and cook until brown.

3. Add rice, lemon grass and chicken stock.

4. Bring to a boil and simmer for 15 to 20 minutes. Stir occasionally.

5. Add water to adjust consistency.

6. Season with salt and pepper.

7. Remove from heat and transfer to a serving bowl.

8. Garnish with spring onion, toasted garlic and serve with calamansi. Blanket and sweaters are optional!