Deviled Eggs

Lately, I have been waking up early trying to catch the beauty of the sunrise. Sunrise and sunsets were just a few of the things I adore unceasingly every day. It’s just that I believe these things can never be faked and turned into a man-made thing.

While watching the sunrise I often pray and write in my journal. It’s just that so many things are going on in my brain and I feel the need to write it down. Most of it concerns lessons learned from past experiences, current situations and future plans and projects. On top of my list is my blog of course.

I am happy I had been blogging for almost two months now, which I thought was just a temporary fancy thing I did to surpass boredom when I first started it. Blogging was just an idea to spill and express my thoughts and feelings one year ago and now it has come into reality. I’m grateful I have started something I always wanted to do and I consider this one as one of the biggest projects I have accomplished this year and will certainly be made better by the year 2015.

As the sun sets for 2014, a new sun is arising for 2015 and I hope all of us could get the most out of the New Year and be better in whatever we do. If you are reading this, I would like to thank you for spending an ample of your precious time reading my blog and I would like you to know that you inspire me to continue what I’m doing. However, I would like you to know that you can empower my work even more and I would really appreciate it if you will follow my blog www.thenovicechefdiaries.blogspot.com (and please click the follow button). Thank you so much.

Anyway, I have another recipe that you might want to try to make as you celebrate a blissful, bountiful and blessed New Year…

Recipe for Deviled Eggs   

Ingredients

4 pcs eggs, hard boiled

20ml mayonnaise

1tbsp olive oil

1 tbsp pickle relish, sweet

A pinch of red chili flakes

Salt and pepper to taste

Preparation

Drain and peel hard boiled eggs. Slice the eggs lengthwise and remove the egg yolks; arrange the egg whites on a plate. In a small bowl, mash the egg yolks and add the mayonnaise, chili flakes and season with salt and pepper.  Blend well and place in a piping bag with a large tip. Fill the egg whites with the egg yolk mixture and top with pickle relish.

Makes 4 servings

Enjoy!

Chicken Liver Pâté

It was a sweet cold morning after Christmas.

I was in my patio having coffee, overlooking the work of Gustave, the Eiffel Tower.

Yes.

 I’m in Paris.

Few hours from now, I’ll be visiting my restaurant.

Tick.Tock.Tick.Tock.

It is still eight in the morning and I was standing at the doors of my empire, my very own restaurant. I opened the doors, and walked slowly heading towards the busy kitchen. I entered the kitchen doors, and I was greeted by the fragrant aroma of the bay leaf submerged in the béchamel sauce heating on the burners ready to be paired with the perfect pasta. The sweet-smelling croissants and pastries were also all over the place, inviting to be tasted. A chef came to me and greeted me good morning and I simply smiled in reply. I was checking everything before the restaurant opens. Everybody was busy in the kitchen and I was just looking at my staff cherishing that pleasurable momentum right before my eyes. I tasted the warm french onion soup and it just gave me the quintessential bliss. I thought this was just a dream ten years ago, and now, I can’t believe I can literally taste it.

I opened my eyes.

It was a sweet cold morning after Christmas.

And I was daydreaming.

Recipe for Chicken Liver Pâté

Ingredients

2 pcs chicken livers, (cleaned, fat removed & diced)

8g onion, thinly sliced

2 cloves garlic, minced

4 pcs bay leaf

¼ cup white wine

15g butter, unsalted

salt and pepper to taste

Preparation

Clarify butter in a skillet. Remove fat, leaving only the milk solids at the bottom of the pan. Sauté onion and garlic in the skillet until it turns translucent and golden brown. Add the diced chicken liver and 2 pcs bay leaf to the mixture and sauté for another 5 minutes or until liver turns slightly brown. Add white wine and flambé until all the alcohol has evaporated. Remove the pan from heat and let sit for 5 minutes. After which, place mixture in a blender or food processor and puree until smooth. Taste the mixture and season with salt and pepper according to your preference.When it’s ready, pour mixture in a small ceramic bowl. Cover and chill until firm. When it’s already firm remove from chiller and put 2pcs bay leaf on top of the mixture and finish off by pouring the leftover butter enough to cover the bay leaf. Chill for another 15 minutes or until the butter hardens.

Makes 1 serving

Enjoy!

Chicken Satay with Peanut Sauce

I experienced eating my first satay (sate) when I was staying in Singapore way back in 2009. It is actually the Indonesian version of barbecue which is served with a deep yellow-brown creamy sauce. In contrary to how we prepare our chicken barbecue here in the Philippines, satay uses curry powder, coconut milk and sometimes turmeric as one of its main ingredients in its marinade. In addition, it makes use of a peanut sauce for dipping which makes it unique and delectably fantastic. It is sort of a new way to use this sauce because I normally use peanut sauce to make “Kare-kare” or Oxtail Peanut Stew and its one of my favorites.

Well, for barbecued and grilled foods, a good catsup can do the magic for Juan (Filipinos). Others would like to have gravy or chili sauce. When I first ate barbecue in Cebu, I was surprised to discover that they only pair it with fish sauce or “patis” in our local term. Wow! The world is full of surprises do you agree? But, if I would choose one sauce to pair with my barbecue, I would always choose the classic soy sauce and lemon juice mixture. It just makes every meal worth digging into.

What’s yours?

Recipe for Chicken Satay with Peanut Sauce

Ingredients

Marinade:

20g (1tbsp + 1tsp) brown sugar

3 cloves garlic, minced

1 tsp curry powder

50g peanut butter

½ medium lemon

1tsp soy sauce

5tbsp coconut milk or cream

1tsp worcestershire sauce

1tsp fish sauce or patis

2 pcs chicken breast (cut into thin strips)

2 pcs wooden skewer, 6 inches

Preparation:

Combine all the marinade ingredients except for the peanut butter in a mixing bowl. Toss the chicken in the mixture and marinate for at least 2 hours. After which, remove chicken from the marinade and arrange in wooden skewers. Grill chicken until cooked through. To make the sauce, just add the peanut butter to the leftover marinade and simmer for about 5 minutes or until consistency is thick.

Enjoy!

Frittata

Do you know somebody who performs many roles in life but still gives the best results in everything they do? Well, in the kitchen we have an ingredient which does that. And it’s no other than (drum rolls please)…..

Eggs

Yes, you heard me right. Cooking good food could not be possible if not for eggs. It just has many roles in the kitchen as it is used for binding, enriching, emulsifying, glazing, and coating, aerating and clarifying food products. Like wow, who does that all at the same time?

Reflecting…reflecting….reflecting…

Now I think I’m like an egg sometimes. I mean not really doing so many things all at the same time but I have so many interests and I do them one at a time. I love photography, so, I have my camera with me all the time so that I can take interesting photos anytime. I also love to cook, like I could cook three meals a day plus the dishes I cook in our culinary class. I draw. I paint. I style myself for pictorials. I do crafts, like a lot of them. I write stories. I write for my food blog. I read. I read a lot.

I don’t say that I give perfect results for all of this stuff like an egg perfecting a product but I always give my best in whatever I do and I think that’s enough. Eggs just tell us that there are no limits to our roles and interests in life. You have to find what you love and do it not just wishing for it to be done. It’s just crazy how things work but that’s the way it is. 

Recipe for Frittata

Ingredients:

 3 pcs eggs, lightly beaten

1 tbsp butter, unsalted

½ medium potato, thinly sliced

½ medium onion, thinly sliced

2 cloves garlic, minced

½ pc tomato, diced (seeds removed)

6 pcs basil, chiffonade

¼ cup zucchini, thinly sliced

20g parmesan cheese, grated

20g mozzarella cheese, grated

Preparation:

Prepare potato crisps by frying the potatoes in hot oil over medium heat. Set aside. Melt butter in a saucepan and sauté garlic and onion and tomatoes. Remove from skillet. In a mixing bowl, combine all the ingredients until well blended. Arrange in a skillet and pour over beaten egg. Place skillet in an oven and bake over medium heat for 20 to 25 minutes until done. Enjoy!

Pumpkin Puree

I just don’t know the reason behind this but in the Philippines, pumpkin is an ingredient mainly used in classic Filipino vegetable dishes such as “ginataang gulay”, “bas-oy”, “pinakbet” and “kamaniang” but Filipinos are not really fond of making a puree out of it.

In my case, I am also not fond of eating pumpkin puree since it reminds me of the baby food I used to eat before (haha). But as I contemplate, I realized that I really am not fond of it since it has with it a very strong tart, buttery, nutty flavor.

Anyway, as we were required to make a vegetable puree in class, I gave a shot in making a pumpkin puree which was added with carrots, onion and celery topped with cream and nutmeg. I just can’t believe I loved it so much, I even brought some of it at home. You should try this too!!!

Recipe for Pumpkin Puree

Ingredients:

2 cups pumpkin, sliced

½ cup carrot, diced

¼ cup celery stalks, diced

1 medium onion, diced
1 medium potato, diced

2 pieces bay leaves

1 piece chicken broth cubes

1 tsp white pepper

1 liter water

Garnish/topping:

whipping cream

dash of nutmeg

Preparation:

Put all ingredients in a heavy pot. Pour in water and boil mixture until it has reduced into half. Remove from heat then pick out bay leaves. Blend mixture in the liquidizer until consistency is slightly thick. If mixture is too thick, add a little bit of water. When it is ready, pour the puree in a soup tureen and set aside. Whip the cream using a balloon whisk until it doubles and becomes fluffy. Top puree with cream and add a dash of nutmeg. Serve with croutons on the side.

Serves 2

Life's Firsts: Eggs Benedict

I carefully watched Chef Mario make his own hollandaise sauce. According to him, there are only five mother sauces ever invented in history. These are: béchamel, veloute, tomato, espagnole and the fifth and the hardest to make, the hollandaise sauce.

 The day was tranquil but my heart wasn’t. Maybe it’s just a feeling of anxiousness going all over my system since I know that I need to make my own hollandaise sauce after chef’s demonstration. Apparently, I badly need to make eggs benedict to be able to call it a day.

My hands hurt as I was constantly turning the mixing bowl over the bain-marie and beating the egg yolks at the same time to incorporate air trying so hard not to cook the yolks. As I slowly poured the clarified butter into the yolk mixture to make the emulsion, Chef suddenly approached me and asked;

Chef: What is an emulsion?

Me: I guess chef it is an oil based mixture combined with another liquid.

Chef: It is a mixture of two liquids that are immiscible; something that is not supposed to be together or not meant to combine, but with the proper execution of methods and technique it can still be done and it makes great results.

Me: (Aww)

I just don’t know, but I thought I can relate to my hollandaise (haha).

- Sedd

Recipe for Eggs Benedict:

Ingredients:

1 poached egg

1 sliced bread, toasted

cooked ham

butter

Hollandaise Sauce:

1 packet butter, clarified

8 peppercorns, crushed

1/2 onion, brunoise

2 pcs. bay leaves

2-3 pcs. parsely stalks

2 tbsp. white vinegar

1 tsp. tarragon

1 cup water

3 egg yolks

1 tsp.white pepper

1 tsp. worcestershire sauce

1 tbsp. lemon juice

Preparation:

Clarify butter over low heat. Keep it warm but not hot. Meanwhile, combine peppercorns, onion, bay leaves, parsley stalks, white vinegar and tarragon in a saucepan and pour in 1 cup of water. Reduce mixture to 30ml and pass the diluted reduction through a fine sieve into a stainless steel bowl. Add egg yolks to the bowl and whisk. Hold the bowl over a hot-water bath and continue to whisk until it doubles and becomes fluffy. When it is ready, remove bowl from heat and pour in clarified butter slowly while continuously beating the mixture. When the sauce is ready, season with white pepper, worcestershire sauce and lemon juice. 

Place bread in a baking sheet. Spread butter, then top with ham, poached egg and then the sauce. Put in a salamander or oven for one minute or until the sauce colors into golden brown. Serve hot.

Serves 2

Stir-Fried Vegetables: My First Day in Class

November 22, 2014 is a day to remember since its my first day in our culinary class.  There were only ten of us enrolled in our block section and considered as a team; we will be spending a great deal of time with each other for a couple of months. Not only that I’m happy since I have found new friends who share the same passion but I also had learned so much from our chef instructor for that day, Chef Duffy. 

Before getting our hands in the kitchen, we had discussions on the basic methods of cooking. Chef Duffy simply discussed everything in a very comprehensive way that made it easier for us to understand the difference between dry from moist heat cooking and so on and so forth. He demonstrated to us the different parts of a knife, its types as well as the different cuts we need to master. So one by one, we tried to do each type of food cut and had real fun while learning. We tried dicing potatoes, slicing onions, mincing garlic and ginger and many more. We then cooked the vegetables since it’s a waste if we will just throw everything away. So there, the vegetables were just added with diced meat and voila! We had stir-fried vegetables at the end of our first session. 

It feels so great to become a student once again after being a worker having the same routine for a long time. Being a student just makes you empty yourself and have that humbleness to fill that empty space with new and better ideas. After all, I believe that there is no end to learning and those who embrace it get better in whatever they do and get the best out of life.

Happy Sunday everyone!

Stir-Fried Vegetables

Author: Tet Dacillo

Ingredients

½ cup potatoes, diced

½ cup carrots, diced

½ cup pork, diced

¼ cup celery, diced

3 cloves garlic, minced

1 tbsp ginger, minced

1 medium onion, minced

2 tbsp olive oil

1 tbsp oyster sauce

1 tbsp chicken powder

salt and pepper to taste

Procedure

Heat olive oil in a pan over medium heat and sauté garlic, ginger and onions until golden brown and caramelized. Add diced pork and stir continuously until it turns slightly brown. Add potatoes, carrots, and celery to the mixture. Stir fry until vegetables until half-cooked and season with chicken powder, oyster sauce, salt and pepper. When it’s done, remove pan from heat and serve while still hot.

Sardine Fried Rice

I was nineteen years old when I was deployed as a management trainee in a prestigious hotel in Singapore. That was actually part of our out-campus on-the-job training as a final requirement in our senior year in college. So I stayed in Singapore independently for one year and I had my fair share of experience when it comes to Singaporean cuisine.

It was said that Singapore is the melting pot of flavors in Asia. I could attest to that since people in different nationalities frequently visit the place all year round. To cater the growing number of people and foreigners, more food service establishments opened in the country. Hotels always have fancy restaurants and bars to offer their clients, malls are jam packed with different restaurants and above all they also have their very own “Hawker Centers” which turned out to be one of their cultural attractions as it offers different variety of cuisines. In fact, I admire how the Singaporean government managed to keep all the local food vendors in just one area, and it sure helped keep the environment spotlessly clean.

 I was really lucky our dorm was just a few blocks away from a hawker center and I could just drop by and buy instant food after a very long tiring day from work. Most of the time, I order “Nasi Goreng” which is the Indonesian and Malay version of our very own “Sinangag” (Filipino fried rice). It’s actually added with fried anchovies, sausage and egg at the side. It might surprise you but they also have what they call as the “Yeung Chow” fried rice which comes with a chili sauce and when I am very hungry, and want to pig out, I chow on their western influenced fried rice which is topped with pork chop, fried eggs and french fries.

In this post, I’d like to feature our very own “Sinangag” (Filipino version of fried rice) but with a slight twist. What makes this fried rice special is the addition of spanish sardines which gives a mild and natural taste to the day old rice and makes a perfect match for red tomatoes and salted eggs.

Make your day!!!

Sardine Fried Rice

Author: Tet Dacillo

Ingredients

5 cups day old (leftover) rice

1 bottle (230g) Spanish sardines, drained and crushed

2 pieces salted eggs, shells removed

4 medium red tomatoes, seeded and quartered

4 cloves garlic, minced

1 medium red onion, minced

3 tbsp cooking oil

salt to taste

Procedure

Heat oil in a non-stick pan over medium heat then sauté garlic and onions until it turns golden brown and translucent. Add sardines and rice and stir continuously until well blended. Season rice with salt and continue stirring until rice becomes slightly moist and soft. When it’s done, remove pan from heat. Serve fried rice in a bowl and top with salted eggs and tomatoes.

A Book Story in Escario: Café Talk

I remember those times when I was so obsessed in reading books. Reading is no alien to me since my mom is a teacher and you know, teachers carry with them a house full of papers wherever they go. When I was in grade school, I could vividly remember that we once had a small pig pen in our backyard but ironically it did not house pigs but mom’s books and papers (she just can’t give them up). Funny right?

What I liked most about reading is that I always get that magical feeling of “self-teleportation” (I invented that term again, sorry just can’t find the right words to say, haha). Books took me to places I have never been, it introduced me to new people, even those people who died already whom I cannot meet in person anymore. Books taught me how to write and spell words correctly and even speak fluently since every book reading session is just equivalent to an advance study for my English class.

 I don’t know if you will believe me, but we never had a television set in our house when we were still kids, so my sister and I still had all the time in the world to read books and play skipping ropes, jackstones, “bahay-bahayan”, and even climb mangium trees and catch “dulog” (bugs) and stack them in rum bottles, cook them and of course eat them (oh yes I eat bugs☺- you should try it too!). I was so glad I was born in the year 1990 since reading hard bound books was still the trend unlike the wired “facebook generation” that we have today. So that’s me, loving books and years went by, I also discovered my love for coffee (which story I will tell you in my next blog).

When I arrived in Cebu City last month, I had been eyeing at this coffee shop which simply caught my attention since it’s just located along the highway in Escario Capitol, and we happen to always pass by that street when we are heading home. At night, this coffee shop is very well lighted and I always see customers having coffee, and at the same time reading books or chatting along with their companions. So I just thought, I should pay a visit to this coffee shop one day. And indeed, that day was yesterday.

I could describe Café Talk Library as a Korean inspired coffee shop where clients can freely read books displayed in their shelves, have a good cup of coffee and enjoy their authentic Korean food. When my sister and I entered the establishment, we were politely greeted by a service crew and upon approaching the counter, we were asked to choose a room first before ordering. So we were curious, what were those rooms they are referring to. Curiosity answered, we were led by friendly staff to check “the rooms” and it was actually a Korean style dining space where one has to take off his shoes, sit down in crossed legs, relax and have privacy while dining. I so loved that concept plus the fact that the shop is really into details specially when it came to their interior design, decoration and all things small but adorable.♥♥♥. 

My sister and I dined here. I chose this space because its cozy and very well lighted.

Take off your shoes, the Korean way.

Details, details and oh such lovely details.

Now let’s talk about their food. We ordered Korean Ramyun, Spicy Chicken Wings with Garlic Rice, Iced Green Tea and Hot Green Tea. The Korean Ramyun was served with a little bit of Kimchi and I just love how the hot and spicy taste of the two blended perfectly. The chicken was delectably crispy coated with the oriental sauce (if I’m not mistaken) and the green tea was just divine with its creamy after taste. Good ambiance plus good food so, two thumbs up for Café Talk Library!

Korean Ramyun

Hot Green Tea (left) & Iced Green Tea (right)

Good thing it was just past twelve noon when we finished our lunch, so there were only a few customers and I have all the time to take stunning pictures. The place was so calm and tranquil and I was just soaked in its atmosphere that I fell asleep and had a nap for a couple of minutes. The place just gave me an effortless chill pill that I could invariably remember in my life.♥  

Sinigang na Pogapog (Sour Fish Stew)

I could still remember the time when dad used to cook for us when we were still young.

My dad is a diabetic person so he is very choosy when it comes to food. But mind you, he is a very good cook and he was the first person who taught me how to cook. Not only that, he was also the one who first introduced us to all the kinds of vegetables that he alone planted in our own backyard. Up until now I could still vividly imagine that backyard where Papa used to plant vegetables all day long and then slowly, just like magic, those plants grew and bear fruits. There were deep green bitter gourd and chayote hanging from its vines, orange squash and camote tops that seem to crawl in the ground, sweet potato and cassava that screams to be dug from the ground and oh! We also had lots of “pechay” (filipino bok choi) planted in our gardens.

According to Papa, whatever food that is served in the table should be eaten regardless of what it is and being a child with special requests is really not an excuse. Fried chicken and hot dogs for us already means party and I always savor that moment when I can eat such. I could even remember that moment when I used to curse all the vegetables and wanted it to die so that mom will not have a choice but to buy me fried chicken (haha). You know, childish “dooms day” thoughts.

20 years and 8 houses later, I forgot about that garden since we moved from one place to another because of my mom’s job. Papa and mama also had more fights than ever and eventually filed for an annulment. I grew up independently and cooked more often, traveled and tasted every little fancy food I had encountered. 

But nothing tastes better than papa’s cooked vegetables and stews. Now I’m already a grown up and I regret I haven’t eaten much of the vegetables Papa planted and cooked for us.

I miss that garden. 

I miss Papa.

Now I’m teary eyed (no, I’m already crying).

Bye for now…

 Sinigang na Pogapog (Sour Fish Stew)

Author: Sedd Dacillo

Ingredients

½ kl pogapog fish, cut up

3 pcs. medium pechay (filipino bok choi), stems removed

1 medium red onion, sliced

1 medium ginger, sliced

1 medium red bell pepper, seeded and sliced 1 inch thick

1 pck (10g) sinigang sa isda mix

½ litre water (you can increase amount of water if you want less sourness)

salt to taste

Procedure

Pour water into a pot, and then add ginger and onion. Cover and bring to a boil. When the water has already reached its boiling point, simply add the fish and red bell pepper. Season with sinigang mix and salt. When it’s done, remove from pot then add the pechay leaves. Serve hot.

Serves 3

Jicupple Salad

Hello my friends!

I’m so sorry I haven’t posted in my blog yesterday since I was busy surfing the net for some of the best food blogs awarded this year and luckily, I came across the Best Food Blog Awards by Saveur (please check the link below) and believe me, every food blog posted here was really awe-inspiring, I just fell in love with it ♥♥♥.

Saveur is actually a culinary-travel magazine which was created to capture heritage, tradition, home cooking, real food, and flavors around the world. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 17 James Beard journalism awards – in short, it’s not just your ordinary food magazine, period.

After reading some of the interesting posts from the pro and award winning bloggers, I was very inspired to improve my blog as well. I admit, at some point I envy these bloggers since I am definitely sure that they have very nice kitchens to work on, they have high powered cameras and they also have all the time in the world to take step by step pictures of what their cooking and doing. Talk about P-A-S-S-I-O-N, that is. But you know what, I am very glad I got some idea from their blogs and I made myself a promise to improve my blog no matter what. As what the quote goes “Kung gusto may paraan, kung ayaw, may dahilan” (If there’s a will, there’s a way).  

Anyway, this recipe is again self named “Jicupple Salad” obviously named after its three main ingredients, jicama, cucumber and apple. I hope you like it. Have a great munchy, crunchy, healthy, eating time!

Jicupple Salad

Author: Sedd Dacillo

Ingredients

1 large Fuji Apple, cut into strips

1 med Jicama, cut into strips

2 med cucumber, seeded & cut into strips

¼ cup raisins

1 pack (50g) cheese, cubed

¼ cup condensed milk

1 box (250ml) all-purpose cream

½ cup mixed nuts (cashew nuts, peanuts, almonds)

Procedure

In a small bowl, combine condensed milk and all-purpose cream. Blend well then set aside. In a separate bowl, combine all the remaining ingredients then add the condense-cream mixture. Mix well, serve chilled.

Best Food Blog Awards: Winners – Saveur

http://www.saveur.com/content/best-food-blog-awards-2014-winners

Fried Chicken Wings in Creamy White Sauce

Who in here doesn't love fried chicken?

I guess everybody loves fried chicken that was why most of the fast food restaurants do offer fried chicken in their menu as this recipe is very easy to cook, less expensive and “crispily” (yeah, I invented that word, haha) delicious.

Way back in history, it was said that fried chicken was introduced by Scottish immigrants to the United States where most other European immigrants to the country ate only baked chicken (Fontaine, 2010). In the Philippines, Max’s™ was the first restaurant to serve fried chicken in the country way back in its inception in the year 1945, after World War II. It is owned by Mr. Maximo Gimenez, a Stanford-educated teacher who started the business by just opening up a café to cater his American soldier friends. Over the years, Max’s restaurant popularity grew because of its tender-juicy and crispy chicken and currently has over 27 branches in the Philippines (Wikipedia).

Enough of the history class, let’s have a break from the ordinary chicken and try this recipe that I have in stall for you. Well, I could still remember reading this recipe from a book way back in my college years but sad to say I really forgot the title of the recipe book (I’m so sorry), but this doesn't stop me from sharing you this incredible recipe that I always cook whenever I crave not just for a crispy fried chicken but also for the special add-on, the creamy white sauce. I just made a slight twist from the original recipe since I added chili powder, used refrigerated margarine in herb and garlic instead of plain butter and chopped spring onions.

Try this recipe and don't hesitate to leave some comments below.

Till next time!

Fried Chicken Wings in Creamy White Sauce

Author: Sedd Dacillo

Ingredients:

Chicken Wings

8 pcs. chicken wings

1 egg

1 tbsp ground black pepper

1 tsp chili powder

2 tsp salt

all purpose flour for breading

cooking oil for frying

White Sauce

3 cloves garlic, minced

1 med onion, minced

½ stick (50g) butter or refrigerated margarine (Herb & Garlic, Magnolia Daricreme™)

1 (250 ml) all-purpose cream (Nestle™)

1 egg yolk

2 tbsp white pepper

1 cup water

2 tbsp onion springs, chopped

dash of salt to taste

chopped onion springs for garnish

Procedure:

1. Beat the egg, black pepper, salt and chili powder until well blended.

2.  Dip the wings one by one into the egg mixture then dredge with flour.

3. Remove excess flour from the chicken then deep fry in a heated frying pan over medium heat for about 10-15 minutes.

4. Wait until chicken turns into golden brown, remove from pan and place in a plate lined with paper towels to remove excess oil. Set aside.

For the sauce:

1. Melt butter in a sauce pan over medium heat then sauté garlic and onions until translucent.

2. Add flour into the mixture and toast for a minute.

3. Pour in water and allow it to boil.

4. Add in all-purpose cream and egg yolk while constantly stirring the mixture.

5. Season the mixture with salt and white pepper and continue stirring until the sauce thickens.

6. When the sauce is ready, remove from heat then add spring onions. This sauce is best served when hot.

Note: Depending on your preference you can actually add in the chicken wings into the sauce or just pour the sauce over the chicken like what I did.

Enjoy!

References:

http://theurbandaily.com/2010/02/05/a-brief-history-of-fried-chicken/

http://en.wikipedia.org/wiki/Max's_of_Manila

Cream of Mushroom Soup

I love mushrooms.

It’s one of the ingredients that I really enjoy using in my recipes, not just because it is delicately delicious but it could also be a very good substitute for meat. The only problem is that fresh mushrooms are hard to find in the supermarket (at least in the supermarket nearest to us). One could probably end up using canned mushrooms which are readily available, good enough, and can also be stored for long periods of time.

I have tasted many varieties of “Cream of Mushroom Soup” recipes, some with thick soup consistency and some with thin ones. Well, food junkies, I have good news for you! I just made my own version today and I could say that this version is much better than the other recipes I tried since I made a slight twist on some of the ingredients used.

Instead of using the plain salted butter, I used a refrigerated margarine with garlic and herbs from Magnolia Daricreme™. Actually it’s my first time to try this margarine and I just love its aroma especially when it has already melted. Moreover, I added chopped fresh chives (lucky me its available today in the supermarket) instead of using the usual onion spring.

After cooking, I had this soup tasted by my sister and she was just speechless. Try this one and you might as well include this in your A-list recipes!

Until next time!

Cream of Mushroom Soup

Author: Sedd Dacillo

Ingredients:

2 cans (198g) sliced mushrooms

1 can (370ml) all purpose creamer (Angel™)

½ stick (50g) butter or refrigerated margarine (Herb & Garlic, Magnolia Daricreme™)

2 tbsp all purpose flour

1 med green onion, chopped

4 cloves garlic, chopped

2 pc (20g) beef broth cubes

1 tbsp chopped fresh chives

3-4 cups water

Salt and white pepper to taste

Procedure:

1. Melt butter in a large saucepan over medium heat. Sauté garlic and onions until golden brown and translucent.

2. Add in beef broth cubes and sliced mushrooms. Stir constantly until well blended.

3. Add flour to the mixture and stir again for a minute until consistency is lightly thick.

4. Pour in 3-4 cups of water. Cover and let it boil.

5. Add all purpose creamer, cover and let it simmer for 15 minutes.

6. Correct soup taste by adding white pepper and salt.

7. When it is ready, sprinkle chopped chives. Serve while hot.

Enjoy!!!