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THURSDAY, DECEMBER 9, 2010
TELLING THE FILIPINO STORY TO THE WORLD
25 food icons and their favorite recipes
From page 2
Bok choy Quail eggs Garlic chips Mushrooms Fried Mini Buns (for garnish) For the sauces: Soy and slab sugar reduction Ginger and green onion Fresh chili in oil Plum chutney Wash duck and remove excess fat. Rub the inside of the cavity with salt. Smash garlic and ginger with the flat of a knife. Tie scallions into a knot. Place garlic, ginger and scallions inside the duck cavity. Bring water to a boil in a pot large enough to hold the duck. Add duck, breast-side down. Cover and simmer for 30-40 minutes, turning duck halfway through the cooking process (juices from the thigh should run clear when the thigh is pricked with a fork). Carefully remove duck, draining liquid from body cavity back into the pot. Reserve the stock to make duck foie gras rice. Plunge the duck into ice water for five minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature. To serve, chop duck into bite-size pieces and arrange on a platter with condiments and sauces. To make duck foie gras rice, wash the rice and drain in a colander. Let stand for half an hour to dry. Heat oil in a wok. Add shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry three to four minutes, until glossy and fragrant. Transfer to a saucepan. Add duck broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Cover and simmer for 40 minutes. Toss foie gras, pumpkin seeds and spring onions, adjust with salt and pepper if necessary. To make soup: Using the same stock, blanch noodles, mushrooms, quail eggs and bok choy. Arrange in soup bowl, including the shredded duck meat. Pour over duck stock and sprinkle with garlic chips. Garnish it with deep-fried buns.
GAMBOA’S Slow-Roasted Beef Belly
He’s one of the coolest chefs in town, talented, award-winning and passionate in bringing pride to the country. The executive chef of Cirkulo and Milkyway Restaurants and general manager for AzuThai and Tsukiji Japanese Restaurants,
Gamboa is a second-regeneration restaurateur, son of Julie Gamboa of Milkyway Restaurants. His mom was one of the pioneers of fast-service food in the country. Chef J has done numerous food promotions and judged culinary competitions here and abroad. He is the director for education of Les Toques Blanches Philippines, an association of chefs. “Roast beef in our house is serious business,” he says. “Meaning, it’s served only during very special occasions, like Christmas, New Year, or birthday celebrations. It is very hard to resist a great roast. However,
since the price of prime rib and sirloin nowadays is nothing to cheer at, I offer you the alternative—beef belly! Just as tender, and even more flavorful than the old standards. And at only a fraction of the cost!”
Slow-Roasted Beef Belly
1 pc US boneless beef belly or short plate, about 3-4 kg (available at SM Supermarket) ½ c whole peppercorns, crushed ½ c rock salt 2 heads garlic, peeled and minced Preheat oven to 280 °F Combine . crushed peppercorns, salt and garlic into a paste. Rub on top of beef. Place
beef on a rack and onto a roasting pan. Place in oven. Cook for four to five hours or until tender. Important: Oven temperature must be this low to break down the connective tissues of the beef, resulting in a melt-in-yourmouth roast beef. Test for tenderness with a kitchen fork after four hours. Once done, remove from oven and rest for at least one hour before slicing. Serve with horseradish sauce. You may cook the beef up to two days before and keep in refrigerator. To reheat, slice beef while cold into 1/3-inch-thick slices. Arrange beef slices overlapping each other in a baking tray, pour one-half cup of stock or water over the beef. Cover with foil, and bake in a 350 °F oven for about 15-20 minutes or until heated through. Serve. You can serve this dish with steamed asparagus and zucchini, roasted tomatoes. For the sauce: 1 c prepared horseradish, available at delis and supermarkets 1 c milk 1 tsp chopped parsley Salt and pepper to taste Combine all ingredients. Mix well. Serve with beef on the side.
The amiable Scottish chef-restaurateur Colin Mackay enjoys critically acclaimed, award-winning restaurants which have set a benchmark for exceptional cuisine served in cozy ambiance. He’s been at his culinary best for the part 25 years now. The highlight was in 1996 when he opened Sala restaurant in Malate. His most recent feat is the relaxed European restaurant Sala Bistro, which stands alongside his very popular Thai restaurant People’s Palace in Greenbelt, Makati.
Give it up for the brain behind the phenomenal “eat-allyou-can” but “no-leftover” restaurant. It was he who started buffet meals. That’s so typical of Villavicencio, who’s a genius when it comes to innovation and uniqueness. As a serious angler, he has a penchant for seafood. His favorite dishes include freshly caught tuna and dulong, which is seasonal. These days, Kamayan, Saisaki, Dads, Something Fishy and Triple-V Express remain industry leaders.
Marmalade Steamed Pudding
Whisk the eggs until frothy and beat gen150 g fresh brown bread crumbs tly into the mixture until blended well. 120 g soft brown sugar Dissolve the bicarbonate of soda in one 30 g flour sifted with 1 tsp baking tablespoon of cold water. Stir this into powder and a pinch salt 120 g fresh butter, plus extra for greas- the pudding mixture, which will increase in volume as it absorbs the bicarbonate ing the bowl of soda. 180 g coarse cut marmalade Spoon the mixture into the dishes and 3 pcs large eggs place in deep food pan. Add boiling wa1 tsp vanilla essence ter around cover with foil and bake at 1 heaped tsp bicarbonate of soda plus 170 °F for an hour. Remove from oven, tbsp of water to mix keep covered and For serving: allow to cool. 1 pc pudding Once cooked, re2 tbsp cream move from the anglaise ramekins and serve 1 scoop vanilla hot with fresh egg seed ice cream custard made by 1 pc orange galwarming three egg lete yolks and three ta15 ml Grand blespoon of sugar Marnier with 500 ml of Butter eight cepouring cream till ramic ribbed soufflé slightly thickened. bowls. Place the You can add a genbread crumbs, flour erous shot of Grand mixture and sugar in Marnier or brandy large mixing bowl. to this sauce. Add a Melt the butter with scoop of vanilla ice marmalade in a cream on top and a saucepan on gentle dried orange slice heat. Pour the melted ingredients and MACKAY’S Marmalade Steamed Pudding for garnish if you’re out to impress! mix thoroughly.
Cajun Yellow Fin Tuna (Pangrill fresh tuna marinated with butter and spices)
250 g Yellow fin tuna loin (fillet 1½ x 1-inch slice) ¼ c melted butter 2 tsp mixed spices 1 tsp cayenne powder 1 tsp paprika 1 tsp chili flakes 1 tsp salt 1 tsp garlic 1 tsp pepper 1 pc aluminum foil Dip tuna fillet in cold melted butter slightly. Roll the fillet VILLAVICENCIO’S Cajun Yellow Fin Tuna into mixed spices until ANDREW TADALAN coated. Wrap in aluminum foil. Set aside. that tuna meat is raw inside. Heat the skillet pan up to Unwrap grilled tuna and slice medium heat. into ½-inch thick. Serve with Pan grill wrapped tuna both wasabi mayo or soy sauce on sides for five seconds. Make sure the side.
An ingenious chef popular for his classy, innovative restaurants and unconventional food books, he is the brains behind Café Ysabel and founder of the Center for Asian Culinary Institute. His favorite recipe reminds him of the old folks of his childhood in Sulipan, which is not on the map today but was situated somewhere around the Rio Grande de Pampanga. “It’s comfort food for me,” says Gonzalez. “Every time I cook and eat it, I couldn’t help feeling nostalgic.”
Señor Anastacio de Alba
The esteemed maestro of Spanish cookery in the country, he has made jamon serrano, chorizos, paella and lengua popular to the Filipino palate. He has taught local chefs authentic Spanish cooking including the intricate preparation of tapas. Through the years, he has loyal diners who have patronized his meals since he came to Manila in the ’50s. He put up his own Spanish restaurant, Alba Cucina Española, in Malate, and the very popular Las Paellas. Today, Alba’s Restaurant is being operated by son Miguel.
1 k oxtail, cleaned and washed 2 tbsp butter 4 tbsp olive oil 1 head garlic, chopped 1 medium onion, chopped 3 pcs red pepper, seeded and roasted ½ tbsp paprika picante ½ c ham, cubed ½ c chorizo bilbao, sliced ½ c tomato sauce 1 tbsp tomato paste ½ c cooked garbanzos 3 tbsp brandy Salt and pepper Pressure cook oxtail 20 to 25 minutes or simmer with enough water to cover until tender. Set stock aside. In casserole, heat butter and olive oil. Sauté garlic and onion, add red and green peppers and paprika. Stir-fry for two to three minutes. Add oxtail, ham, chorizo, tomato sauce and tomato paste. Add stock and simmer over low fire for about 10 minutes. Add garbanzos and brandy. Season with salt and pepper.
Chef extraordinaire, Quimson has made a name in local dining for his adventurous flair. There’s really no stopping this chef. Even after he had two heart attacks and a quintuple bypass, he still goes around cooking luxurious dishes. As corporate executive chef of the Jaka Group of Companies, he is working harder than ever in the kitchen to come up with a wide range of innovative dishes for clients, particularly of Petra and Pilar, Ladera Grill and Ladera Golfer’s Lounge in Tagaytay.
Chicken and Pork Adobo with Liver Sauce
½ k whole chicken, cut into 10 pcs ½ k pork-kasim, cut into cubes 1 c soy sauce ½ c vinegar 3 pcs laurel 100 g garlic, minced 0.50 g rock salt 0.50 g ground black pepper ¼ c vegetable oil 400 g chicken liver ½ gallon water In a pan, sauté garlic. Add pork, soy sauce, laurel, black pepper, vinegar, salt and water. Bring to a boil and let simmer for 30 minutes. Add chicken and simmer until fully cooked. Remove pork and chicken from the sauce and set aside. Boil chicken liver in adobo sauce. Mash liver thoroughly, then strain, add pork and chicken to sauce QUIMSON’S Chicken and Pork Adobo with Liver and serve. Sauce ARNOLD ALMACEN
Tuhod y Batoc (Stewed ox-knee cap and chuck in brown sauce)
(Serves 5-6) 600 g beef chuck 400 g beef shin/shank 3 tbsp olive oil 3 pcs medium onions, quartered 2 pcs garlic head 2 pcs bay leaf ½ tsp ground pepper 1 tbsp vinegar 1 c white wine 1 tsp paprika Salt and pepper to taste 1 pinch cumin 1 pinch thyme 1 pinch cinnamon 2 c beef stock
1 c brown sauce or gravy Cut beef into cubes or serving portions. Mix all ingredients in a pot. Boil until done or until beef is tender. Separate beef and strain sauce. Bring beef and sauce back to heat. Simmer for 15 minutes. Note: Potatoes, mushroom and red and green pepper can be added.
ALBA’S Tuhod y Batoc
GONZALEZ’S Menudo Solipeña
25 FOOD ICONS 6
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