Thursday, October 29, 2015

Wok-Seared "Shaking" Beef Recipe by Chef Martin Yan

Wok-seared "shaking" beef with onions, green and red bell peppers on a bed of green leafy veggies and  fried potato strips

Wok-Seared "Shaking" Beef by Chef Martin Yan

1 tsp. Soy Sauce
2 tsp. Cornstarch
Salt and pepper to taste
1 lb. Sirloin beef, cut into 1-inch cubes
2 tbsp. cooking oil
2 cloves Garlic, minced
1/2 Red onion, cut into 1-inch squares
1 Green Onion, cut into 1-inch length
1 Red jalapeno (or any red large chili) sliced
1/2 Green bell pepper, cut into 1/2 inch squares
1/2 red bell pepper, cut into 1/2 inch squares
1 tbsp. Fish sauce
1 tbsp. Hoisin Sauce
1 tbsp. Chili sauce
1 tbsp. Water
2 tsp. Rice vinegar
2 tsp. soy sauce
2 tbsp. rice wine
1 tbsp. unsalted butter
1 bunch Watercress, washed and trimmed


  1. Combine marinade ingredients in a medium bowl. Add beef, stir to coat. Cover and refrigerate for 1 hour. 
  2. Heat a wok over high heat until hot. Add oil, swirling to coat sides. Add beef; cook until a brown crust forms on the edges, about 3 minutes. Remove beef and set aside. 
  3. Add garlic, red onion and green onion and cook until fragrant, Add sliced red chili, green and red bell peppers; stir-fry for 1 minute. Return beef.
  4. Add fish sauce, hoisin and soy sauce; stir to evenly coat beef.
  5. Add rice wine and flambe beef. Add butter; mix until butter melts and is evenly distributed. 
  6. To serve, arrange watercress on a platter and place hot beef on top. 

Wednesday, October 21, 2015

Yummy Magazine and KitchenAid MasterClass with Chef Penk Ching + shared recipes

I had recently been lucky to be invited to an exclusive event organized by Yummy Magazine and Kitchen Aid held at Rustan's Cubao in Gateway Mall. Yummy in partnership with Kitchenaid held Yummy x KitchenAid Masterclass cooking demo with no less than the pastry master herself, Chef Penk Ching! 

Sunday, October 4, 2015

Four Seasons Buffet and Hotpot Cubao: Specialty restaurant now open in Manhattan Cubao

Good news is in store for Quezon City—the newest foodie hotspot in town has opened its second branch at Manhattan Parkview, Araneta Center. The creators of Vikings Luxury Buffet and NIU by Vikings bring you Four Seasons Buffet and Hotpot. A restaurant that provides a customizable, fresh and healthy dining experience for celebrating special occasions, or for when you simply want to enjoy a top-notch meal.

Kick back and take in the ambiance as you enjoy one of the Philippines’ best buffets. Four Seasons Buffet and Hotpot has several impressive stations, and patrons can take their pick of their meat, seafood, vegetables, appetizers, desserts, Japanese and bar options. Indulge your imagination and make the dish of your dreams with their wide selection of broths, noodles, meat, toppings and sauces. The Cubao branch also offers a pasta station and a carving station.
For P688 for weekday lunches and P888 for weekday dinners, weekends and holidays, diners can choose from chicken, pork, fish, vegetable and crowd favorite sinigang as a soup base. Combined with their selection of noodles, decorate your soup with fresh or frozen dumplings, specialty balls, your favorite protein and choice of vegetables. Select from Sate, Szechuan, Tomato and Chinese Herbs. Amp up the flavor with the many dipping sauces available. Cook it in your personal hotpot, and experience being a chef for a day!

With so many components and combinations, the possibilities are truly endless.

Cubao’s dining scene just got a whole lot better with Four Seasons Buffet & Hotpot! Visit them at the G/F, Manhattan Parkview, General Roxas Avenue, Araneta Center, Quezon City. Open every day for lunch from 11AM to 2:30PM, and for dinner from 5:30PM to 10PM. Learn more about hotpot dining here, or visit for more details.