All posts filed under: Cuisine

Beef Caldereta with Tsokolate 

Filipino Beef Stew with Chocolate – Pinoy dish with a twist!  Ingredients (serves 5)  900 grams beef brisket, cut into 2″ cubes 70 grams liver pâté or spread 4 cloves garlic, minced 1 large onion, diced 1 can tomato sauce 2 cups water  1 tsp coarse ground black pepper 40 grams plain not-too-sweet chocolate or tsokolateng tablea (you may want to add some sugar for using tablea in this recipe)  2 potatoes, sliced 2 carrots, sliced  2 bell peppers or capsicums (red and yellow), sliced  ½ cup green peas or edamame beans  2 pcs laurel leaves dried chilis (optional) 1 tbsp cooking oil salt and pepper to taste  Instructions 1. In a pressure cooker with heated cooking oil, sauté the garlic and onion then add the beef and cook until slightly brown. 2. Add the laurel leaves, crushed pepper and dried chili.  3. Add the liver spread, tomato sauce and water. Mix until well incorporated. Cook until meat is tender (30-40 minutes in a pressure cooker)  4. Add potato and carrots. Simmer for about 10 minutes. …

How to Make Sushi Rolls

Makizushi 巻き寿司 or “rolled sushi” is made by wrapping up a variety of ingredients in vinegared rice and nori seaweed. Since makizushi are wrapped in nori, they are also called Norimaki 海苔巻き. Makizushi is rolled in a flexible bamboo mat called Makisu 巻簾. There are four traditional types of maki and a more contemporary one: Hosomaki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient Chumaki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients Futomaki (太巻き, thick or fat roll) is a thick rolled maki sushi containing multiple ingredients Temaki (手巻き, hand roll) is a cone-shaped maki sushi Uramaki (カリフォルニア巻き) is a contemporary style of Maki sushi that is described as a roll that is inside out—with the rice on the outside—and has an outer layer of tobiko or sesame seeds. This style was developed in the United States to entice Americans to try sushi despite its unfamiliarity. Sushi comes in all shapes and sizes but sushi rolls are the most popular form and these rolls might include a variety of vegetables like cucumber and …

How to Make Ebi Tempura Udon | Japanese Comfort Food

Udon noodle soup is widely popular because of the minimalist taste of its nature – the secret of this scrumptious Japanese cuisine is actually in its dashi. Dashi is a Japanese stock, and it is a fundamental ingredient in many Japanese dishes. The most common combination to make a basic dashi is Kombu (dried kelp) and Katsuobushi (dried bonito fish flakes). In this udon recipe, the dashi stock includes 4 main ingredients such as dried shiitake mushrooms, niboshi (dried baby sardines/anchovies), kombu and katusobushi to bring out the rich umami flavor. Like many Japanese noodles, udon noodles are usually served chilled in the summer and hot in the winter. Toppings are chosen to reflect the seasons. Most toppings are added without much cooking, although some are deep-fried like tempura shrimps and vegetables. INGREDIENTS serves 3 600g fresh udon noodles 1 cup shimeji mushrooms 1/2 cup chopped scallions or spring onions 1 to 2 cups pea shoots 8 tbsp mirin 8 tbsp soy sauce a pinch of sugar 6 cups dashi*  6 ebi tempura* shichimi tōgarashi / …

Poppy Seed Crusted Lamb Chops with Mushroom Truffle Sauce

Impress your family and friends by cooking this quick and easy roasted lamb chops with a twist! INGREDIENTS recipe for 2 4 pcs lamb loin chops 10 pcs crimini “brown” button mushrooms, whole 110g truffle and mushroom paste (Fauchon Champignon Truffe) 1 cup poppy seeds 6 pcs baby onions, whole and peeled sprigs of fresh rosemary sprigs of fresh thyme 4 garlic cloves, crushed 1 tbsp brown sugar fresh ground black pepper kosher salt extra virgin olive oil DIRECTIONS 1. Preheat the oven to 200°C. Generously season both sides of the lamb chops with freshly ground black pepper and salt. Heat olive oil in a pan over medium-high heat. Cook garlic until lightly brown and aromatic. Sear the lamb chops, as well as the onions and mushrooms for about 5 minutes. Add in the truffle paste, brown sugar, fresh thyme and rosemary. Mix everything so the sauce evenly coats the food. Turn the lamb chops over and cook for another 2 minutes. 2. Dredge both sides of the chops in poppy seeds. Place on a baking tray together with the onions, …

Pan-Roasted Duck Breasts with Yuzu Sauce

It’s time to start planning Christmas dinner, sweeties! Plan your holiday meal with this festive, quick and easy recipe that is sure to impress. INGREDIENTS recipe for 2 300g yuzu-cha 2 duck breasts 3 tbsp water 1/2 renkon or lotus root, sliced sprigs fresh thyme sprigs fresh rosemary freshly ground black pepper himalayan salt garlic powder pink peppercorns 2 tsp brown sugar extra virgin olive oil DIRECTIONS Preheat the oven to 200°C. Season both sides of the duck breasts with freshly ground black pepper, salt and garlic powder. Sprinkle with brown sugar. In a cast iron skillet or any oven safe pan, heat olive oil over medium-high heat. Sear the duck breasts, fat/skin side down, for about 5 minutes. Add thyme, rosemary and pink peppercorns. Turn the duck breasts over and sear for 2 minutes. Sear the renkon as well until slightly golden.  Transfer skillet to the oven and roast until the duck is cooked to your liking: 3 to 4 minutes for medium rare and 5 to 6 minutes for medium well. Heat a small sauce pan over …

Cabbage Rolls

Simple and delicious! Learn how to make cabbage rolls – cabbage leaves stuffed with ground meat covered in a sweet and tangy tomato sauce. INGREDIENTS 12 cabbage leaves 500g lean ground beef 1 onion, minced 1 egg 20g panko freshly ground black pepper 1 tsp salt 3 tbsp milk 1 tbsp brown sugar 1 Knorr beef bouillon / consommé 1/4 tsp thyme 1/2 tsp garlic powder 1/4 tsp paprika powder 1 can tomato sauce 1 tbsp rice wine 1 tbsp white cheese, chopped 1/2 cup cream DIRECTIONS 1. Heat the pan with olive oil on medium heat and sauté the minced onions until softened. 2. Bring a large pot of water to a boil. Blanch the cabbage leaves until they are pliable; Refresh (soak the cabbage leaves in iced water) and drain. 3. In a large bowl, combine the meat, sautéed onions, egg, panko, milk, salt and pepper. Mix well with a rubber spatula or with your clean hands. 4. Divide meat mixture into 12 equal parts. Put 1 part of meat mixture on each cabbage leaf. Roll …

Boeuf Bourguignon

 Bœuf Bourguignon or Beef Burgundy is a well-known traditional French recipe. This dish originates in the Burgundy region of France. It’s a stew prepared with beef braised in red wine, beef stock and vegetables. The secret to this classic stew – almost velvety creamy sauce – is all in the cooking: marinated overnight and then simmered long and gently. It’s all about building many layers of flavor. Bon Appétit! INGREDIENTS serves 4 120 g bacon, cut into small strips 500 g stewing beef (cut into large cubes) 20 g flour 80 g clarified butter 1 tsp tomato purée 600ml beef stock 1 bay leaf 1/2 tsp thyme 120 g baby onions 50 g butter salt and freshly ground pepper a pinch of sugar 120 g mushrooms 20 g dark chocolate (see tip below) 1 tbsp vegetable oil parsley, finely chopped For the marinade 750ml red wine (full-bodied like Burgundy or Bordeaux) 200 g  mirepoix (a mixture of onions, carrots, leeks and celery, roughly chopped) 2 garlic cloves, finely chopped 12 black peppercorns INSTRUCTIONS  1. In a …