ECA RECIPES

Maxine Denise C. Wenceslao

Churros by Lutong Tinapay

BATTER:
1 cup All-purpose Flour (sifted)
1/4 tsp. Salt
1 tbsp. + 1 tsp. Sugar
1 tbsp. Milk
300ml Water
1/4 cup Butter
3 pcs. Medium-sized Eggs

DIP:
3/4 cup Milk
125 grams Dark Chocolate

PROCEDURE:
1. For the batter, combine water, butter, sugar and salt in a saucepan.
Using medium heat, wait until the mixture comes to a boil and the
butter fully melted.
2. Once it has boiled, adjust the heat to low and then add the sifted all-
purpose flour to the saucepan. Mix vigorously for 2 minutes in low
heat until the flour fully absorbs the wet ingredients.
3. When the dough comes together add the milk and mix again. After 2
minutes remove the saucepan from the heat and after cooling for a
few seconds add the eggs to the mixture.
4. Right now the batter looks like it’s separating but just keep mixing
making sure the egg is being distributed all throughout the dough.
After mixing for about 5 minutes or so, the dough should look even
and smooth and that’s when you can start to cook it.
5. Prepare a piping bag with a star tip before transferring the dough in
the bag. Then, heat up oil for deep frying and wait until it’s hot
enough for the batter.
6. When it’s time, carefully pipe the batter approximately 2 inches away
from the oil and cut with scissors as you go. Cook it until its golden
brown then rest everything on a tissue paper.
7. For the sauce just heat up the milk until it gets to a boil and then pour
it over the chocolate place in a bowl. Mix everything until it combines
and become chocolate sauce.
8. Once done, serve the churros and sauce together.
 Chicken Tonkatsu with Ginger Sauce
(Family Recipe)

TONKATSU:
5-8 pcs. Chicken Breast/Thigh
1 can Evaporated Milk
1 tbsp. Pepper
2 tbsp. Salt
4 cups Japanese Bread Crumbs
2 Large Eggs

SAUCE:
1 ½ tbsp. Grated Ginger
¼ cup Kikoman Soy sauce
1 cup Water
4 tbsp. Sugar
1 tbsp. Cassava Starch
2 tbsp. Cold Water

PROCEDURE:

1. Prepare the Chicken Breast and slice it into two layers, place on a flat
chopping board then pound with a meat tenderizer until it has been
equally scored. Repeat with the remaining poultry and set aside.
2. After tenderizing, season the chicken with salt and pepper back to
back making sure it’s well seasoned.
3. Pour the evaporated milk in a fridge container and then put all the
chicken inside to marinate for 1-2 hours to absorb creaminess of the
milk.
4. While waiting for the chicken, grate the ginger and set aside. Bring
the water to a boil in a sauce pan and then add the Kikoman
Soysauce and ginger and mix well.
5. Adjust the heat to medium then add the sugar, after a minute or until
the sugars dissolved. Prepare the Cassava slurry by combining the
starch and cold water in a small glass.
6. When it’s ready add the slurry slowly to the sauce and adjust to your
consistency of liking. After achieving the desired thickness, remove
from the heat and pour in a bowl.
7. After marinating, retrieve the chicken from the fridge and beat the
eggs then place on a shallow but wide enough container for dredging.
Do the same for the bread crumbs.
8. Before dredging, heat up oil for deep frying and at the same time
prepare the tonkatsu.
9. Get a piece of the chicken and drain the extra milk before dipping in
the egg, after that put on the bread crumbs and make sure to coat all
parts evenly and set aside.
10. Prepare as much chicken while the oil heats up and once it’s
ready slowly put about 2-3 pieces to fry, this is to avoid crowding so it
can cook evenly. Fry on medium-high heat and wait until its golden
brown before taking it out.
11. After it’s done slice the chicken and dip in the sauce, or serve
however.