Chef Nancy Lumen-Reyes' Bibingka Ube Crepe Cake

Nancy Lumen-Reyes' Bibingka Ube Crepe Cake

Bibingka Ube Crepe Cake

Ingredients for Crepes:

4 tbsp. Butter

4 pcs. Eggs

1 Cup All Purpose Flour

½ cup Milk

½ cup Coconut Milk

13 cup Sugar

¼ tsp Butter for Pan

Procedure for Crepe:

Whisk together the flour, sugar and salt in a bowl.

Whisk together butter, milk, coconut milk and eggs.

Gradually add the wet mixture to dry mixture whisking until smooth.

Pour through a fine strainer into a plastic food container (must be airtight), discard lumps.  Refrigerate at least 2 hours or better yet, leave overnight.

Lightly coat a crepe pan with butter.

In a medium heat, allow the crepe pan begins to smoke, remove crepe pan from heat, pour about 2 tbsp batter, swirling to cover the bottom. Reduce heat to med-low, return the pan to the heat. Cook flipping once until the center is cool about 20-30 seconds per sides.  Slide crepe onto the plate. Repeat process with remaining batter.

Ingredients for Ube Custard Cream:

1 ½ cup of Milk

3 pcs. Eggs

½ cup Sugar

¼ cup Cornstarch

¼ cup Ube Jam

1 tbsp Ube Flavoring

½ cup whipping cream

1 tbsp powdered sugar

Procedure for Crepe Ube Custard Crème:

Add milk, eggs, sugar, cornstarch, ube jam and ube flavouring in a stainless bowl and blend until smooth.  Pour mixture into a saucepan and heat over medium low heat while stirring constantly until it thickens. Remove immediately. Let custard cool completely.  Whip the cream into the cooled custard using a silicone spatula. Place custard in the fridge to firm up.

To Assemble:

Put crepe down on a plate then spread thinly  on even layer of the Ube cream (not too thick the cake won’t hold shape when you cut it) continue layering, saving the best looking crepe for the top layer.

Nancy Lumen Reyes' Recipe: Mama Nena's Kinulob na Manok

Mama Nena's Kinulob na Manok

Mommy Nena’s Kinulob na Manok

Ingredients:

1 Kilo Whole Fat Chicken (Remove fat and set it aside)

8-10 cups of Cold Water

2 Whole Chorizo de Bilbao (quartered diagonally)

100 gm Dried Ham Bone

100 gm Chinese Ham Bits

1 Piece Large White Onion

2-3 Pieces Large Potatoes (peeled in halves)

15 pieces Large Peppercorns

1 tbsp. Kikkoman Soy Sauce

1 tbsp. Sherry

Rock Salt, to taste

Banana Leaves to cover the casserole

String

Procedure:

Stud potatoes with peppercorns

Singe banana leaves till smokey fragrant

In a casserole, render oil from chicken fat.

Saute chorizo, oil will be orange.

Add ham bone, chicken and water to cover.

Bring to boil.

Add onion and potatoes, soy sauce and sherry.

Bring to boil, then lower heat and simmer.

Cover the casserole tightly with banana leaves.

Cook in 35 minutes then check chicken.

Chicken has to be fall-off-the-bone-tender.

If not yet tender, cook another 10-15 minutes.

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

Ingredients:
Marinade:
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

Procedure:

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. 

HEALTHY RECIPE FOR HOLIDAY LEFTOVERS

With the approaching holiday, I'm sure most of us have been planning what dishes to serve our guests or what special meals should we prepare for the traditional Christmas eve dinner. But have you ever thought what you can make out of the usual leftover foods after Christmas? Well, here's another healthy recipe for holiday makeovers courtesy from our friends at the Century Culinary Circle called Century Tuna Risotto Balls.

Yes, you can still make something fabulous out of food leftovers such as rice. And apart from good 'ole sinangag or fried rice, they could be made extra special by coming up with risotto balls! Here, I am sharing with you the recipe so that you can do this delicious, nutritious and healthy recipe with your holiday leftovers. Your family will love this even a day after their sumptuous holiday dinner. Just make sure that the rice isn't spoiled yet before doing this to avoid possible food poisoning. But this Risotto balls are really winners when it comes to taste. 

RECIPE: Century Tuna Risotto Balls

Ingredients:

1 Tablespoon oil

1/4 cup chopped red bell pepper

1/4 cup onions

2-180 grams Century Tuna Flakes in Oil, drained

2 cups cooked rice

1 tablespoon chicken powder

1/4 white wine

1/2 cup Parmesan cheese

1/2 cup flour

2 eggs

1 cup breadcrumbs

Marinara Sauce:

1/4 cup olive oil

1/4 cup minced garlice

2 cups chunky tomato sauce (canned diced tomatoes with tomato sauce)

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon pepper

Procedure: 

In a pan, sauté bell pepper and onions until caramelized. Add the tuna and stir to break chunks. Add cooked rice, chicken powder and white wine. Set aside. Let cool. 

Mix in Parmesan cheese and form into small balls. Dredge in flour, egg and breadcrumbs, then deep fry into golden brown. 

For the Marinara sauce: In a pan, heat olive oil. Sauté garlic and tomatoes. Allow to simmer until thick. Add salt and pepper. Lastly add basil leaves and remove from fire. 

Makes 28 balls. 

RECIPE: Bangus Ala Madrilena

Tired of the same old boring dishes you have made at home? It's time to try and experiment on new dishes that your families will surely love. Here's another healthy holiday alternative from the Cenutry Culinary Circles. This time, we'd be cooking something different, and it's no longer made from tuna--but from Bangus (Milkfish). We're going to use Century Gourmet Bangus Fillet Spanish Style for this recipe. Yes, and the Spanish name of our dish came from its Spanish-style Bangus itself. So get your cooking pans and ingredients ready and let's cook this healthier alternative to Spanish dish called "Callos". This is healthier because we'll be using fish that's rich in Omega-3 (good for the heart) rather than the old Callos recipe using ox tripe. Try this dish and you'll never regret doing it. 

RECIPE: Century Tuna Baked Ziti

It's now the month of November! This early, have you made up your mind on what dishes to prepare for the Christmas Eve? Well, let me share you a very simple yet healthy recipe which you can use fir the coming holiday season. It's called Century Tuna Baked Ziti! Your family and evn your kids will surely love this awesome dish!  

RECIPE: Healthy Century Corned Tuna Empanada

Ingredients: 

Filling: 2-180grams Century Corned Tuna, drained

1 cup grated cheese or cheese cut into long cubes

Dough: 

2 Cups all purpose flour

1 tablespoon sugar

1/3 cup butter or margarine, softened

1/3 cup shortening

1/2 cup cold water

All purpose flour for dusting

Oil for frying

For filling: Mix Century Corned Tuna with grated cheese

Procedure: To prepare crust: Mix ingredients in an electric mixer at low speed. If you don't have one, you can do it manually but have patience because you need to incorporate the butter into the flour to make a good dough. Once particles are fine, toss in 1/2 cup cold water. Mix again until dough holds together and can be formed into a ball, dust flour onto wax paper. Place dough on top and sprinkle with flour. Place another sheet of wax paper of top. With small rolling strokes, roll out dough starting from the center toward the edges until dough is about 1/4-inch thick. Cut 4-inch rounds using a cookie cutter. Fill dough rounds with 1 tablespoon of filling. Fold over and flute edges to seal. Deep-fry empanada pieces in hot oil until golden brown. Drain on paper towel. 

Makes 10-12 servings. 

Chef Gene Gonzalez' Recipe: Chicken Breast with Lemon Cream

Chef Gene Gonzalez' Recipe: Chicken Breast with Lemon Cream

Ingredients:

1/2 cup milk

170 grams Chicken breast

Salt and pepper

1/2 cup All-purpose flour (APF)

2 tbsp. oil

Procedure: 

Marinade chicken in milk for 20 to 30 minutes. Season with salt and pepper, dredge in flour. Pan fry over mid-low heat in oil until cooked through.

For the sauce: 

2 tbsp. butter

1/2 rind lemon

1 tbsp. lemon juice

2 tbsp. cream

2 tbsp. cream stock

Happy cooking! 

Chef Gene Gonzalez' Recipe: Chicken Inasal

Chef Gene Gonzalez' Chicken Inasal

Ingredients:

2 pcs. Chicken leg and thigh or whole chicken, cut into 2

1 1/2 cups of water for boiling

1 tbsp. tamarind paste

3 pcs. Tanglad white part, pounded (lemongrass)

1 pc. Chili labuyo

1 tbsp. sea salt

1 tsp. cracked peppercorn

1 pc. Bay leaf

1 pc. Onion, finely chopped

3 tbsps. Atsuete water

5 grams ginger

2 tbsp. local patis and Achuete oil (annato oil)

Procedure:

Marinate chicken overnight with Achuete water, tamarind paste, tangled, silicon labuyo, peppercorns, salt, onions, patis and ginger. Boil chicken until half-cooked with water and bay leaf. Set aside. Grill chicken while brushing with Achuete oil. Grill until skin is crispy and a bit charred. 

I'm sure you guys will certainly enjoy this delicious kitchen recipe from popular celebrity chef Gene Gonzalez. 

Chef Gene Gonzalez' Recipe: Salmon Meunière with Lemon Cream

Salmon Meunière with Lemon Cream

Chef Gene Gonzalez' Recipe: Salmon Meunière with Lemon Cream

Ingredients:

1/2 cup milk

170 grams Salmon fillet

Salt and pepper

1/2 cup All-Purpose Flour (APF)

2 tbsp oil

Procedure:

Marinate fish in milk for 20 to 30 minutes. Season with salt and pepper, dredge in flour. Pan fry over mid-low heat in oil until cooked through. 

For the sauce:

2 tbsp butter

1/2 rind lemon

1 tbsp lemon juice

2 tbsp cream

2 tbsp chicken stock

Salt and pepper to taste

Happy cooking! Bon appetit! 

Chef Gene Gonzalez' Recipe: Fragrant Chicken

Chef Gene Gonzalez' Recipe: Fragrant Chicken

Ingredients: 

1/2 while chicken, cut into small pieces

1 tbsp. Custard Powder

2 tbsp. ginger juice

2 tbsp. lemon juice

White pepper

Procedure: 

Marinade chicken in marinating solution for a few minutes. Sprinkle with salt, toss in cake flour and fry until golden brown.

Enjoy cooking!