Ginataang Hipon

Ingredients 2 thumbs ginger, minced

1 medium onion, sliced
1 lb. medium shrimp (with
cup chopped scallions
head and shells on)
4 cloves garlic, crushed
1 pack Knorr Ginataang Gulay
teaspoon ground black
mix
pepper
3 pieces long green pepper
cup lukewarm water
(siling pansigang), sliced into
Fish sauce (patis) to taste
thin pieces
(optional)
2 to 5 pieces birds eye chili
3 tablespoons cooking oil
(siling labuyo), chopped
Instructions
Prepare the gata by combining lukewarm water and Knorr Ginataang Gulay mix. Stir and
set aside.
Heat oil in a pot
Saut garlic, onion, and ginger
Once the onion starts to get soft, add the green pepper, scallions, and chili. Stir and
continue to cook for 1 minute.
Pour the gata mixture into the pot. Let boil.
Add the shrimp. Continue to cook while stirring once in a while for 5 minutes.
Add ground black pepper and fish sauce. Stir and then cook for 1 to 2 minutes.
Transfer to a serving bowl. Serve with rice.
 Menudo with Ham

Ingredients 1 ounce raisins

6 ounces pork, sliced into
small cubes
5 ounces ham, cubed
1 small potato, cubed
1 small carrot, cubed
1 small red bell pepper,
chopped
1 small green bell pepper,
chopped
Instructions
1 small onion, chopped
4 cloves garlic, crushed
1 (8 oz.) can tomato sauce
1 cup beef broth (or 1
cup water with 1 piece beef
cube)
3 tablespoons cooking oil

Heat oil in a pot.

Saut garlic and onion
Once the onion gets soft, add the pork. Cook until light brown.
Add the ham. Cook for 2 minutes.
Pour the tomato sauce and beef broth. Let boil.
Add the raisins. Cover and cook between low to medium heat
until the pork gets tender.
Add potato, carrot, and bell pepper. Cook for 5 to 8 minutes.
Add salt and ground black pepper. Stir. Cook for 2 to 3 minutes.
Transfer to a serving plate. Serve with rice.
 Side Dishes

Ingredients
Omelette
2 eggs (or egg whites Cooking oil
from the hollandaise Salt and pepper to taste
sauce) Hollandaise Sauce
1 cup of baby spinach, 4 egg yolks
cleaned 12 cup of butter, melted
5 pieces of baby 1 teaspoon of water
portabella mushrooms, 2 teaspoons of lemon
sliced juice
12 cup of swiss cheese, Pinch of sugar
shredded Pinch of cayenne pepper
1 small tomato, seeds Pinch of salt
removed then diced Instructions

Hollandaise Sauce
Fill a saucepan a little less than halfway with water then place it over
over medium heat.
Bring the water to a simmer then once its simmering, reduce the heat to
low.
Combine 1 teaspon of water and the sugar with the egg yolks in a
medium-size metal mixing bowl.
 Vigorously stir the mixture with a whisk for about 1 to 2 minutes, or until
the mixture has a lighter color and more airy texture.
Place the bowl on top of the saucepan, over the simmering water, but be
sure that the mixing bowl is not touching the simmering water.
Continue to stir the mixure with the whisk while it sits over the
simmering water.
While stirring the mixture, slowly pour the melted butter into mixture.
Continue stir the mixture over the sauce begins to thicken, which usually
takes between 3 to 5 minutes.
Once the sauce begins to thicken, remove the mixing bowl from over the
saucepan.
Add the lemon juice, salt, and cayenne pepper to the sauce and mix with
the whisk for about 30 seconds until it is well blended.
Cover the mixing bowl and set the sauce aside until your omelette is
prepared.
Before using the sauce, reheat it briefly over the simmering water while
stirring again.
Omelette
Break 2 eggs into medium-sized mixing bowl or add the egg
whites to the mixing bowl.
Add salt and pepper to the eggs then beat the eggs with a whisk
for about 30 seconds or until the eggs are well blended.
Add 1 tablespoon of cooking oil to a medium-sized pan over
medium heat.
When the oil is hot, add the mushroom.
Saute the mushrooms for about 2 minutes or until they begin to
become tender.
Next add the spinach to the pan and season with salt and pepper
to taste.
Stir the mixture for 1 to 2 minutes as it cooks.
Transfer this mixture to a plate and set it aside.
 Add 2 tablespoons of cooking oil to a medium-sized pan over
medium heat.
Pour the eggs into the pan, but do not stir them.
Shake the pan back and forth a little bit to get the egg to spread
out into a circular shape, if needed.
When the eggs are halfway cooked, add the mushrooms, cheese
and spinach on top of half the egg.
Fold the other half of the egg over on top of the spinach and
mushroom using a spatula.
Let this cook for about 1 minute.
Then carefully flip the omelette over by turning it over the
folded edge.
Let it cook for another minute.
Gently slide the omelet onto a serving plate.
Pour the prepared hollandaise sauce on top of the omelette.
Top this with the chopped tomatoes and the leftover mushrooms
and spinach if you have some left.
 Chicken Fried Rice
Ingredients

6 cups of steamed rice, 12 cup of corn kernels,

chillled for 24 hours cooked
2-3 pieces of precooked 1 medium sized red bell
chicken, deboned and pepper, cored and diced
thinly sliced 1 piece of green onion,
5 pieces of green beans, chopped
trimmed and cut into 1 inch 2 cloves of garlic, peeled
lengths then minced
2 whole carrots, peeled and 2 tablespoons of butter or
chopped cooking oil
1 large onion, peeled and 13 cup of soy sauce
chopped 2 eggs
13 cup of peas, cooked freshly ground black pepper
salt to taste
Instructions
With clean hands, knead the cold rice to separate the grains and
remove any lumps then set it aside.
Add the butter or cooking oil to a large pan or wok over medium heat.
 When the oil is hot, add the minced garlic to the pan then immediately begin
to stir it.
Then add the chicken to the pan and let it cook for 1 minute while
continuing to stir.
Mix in the onions and all the vegetables except for the green onions and
continue cook for another minute or two.
Now add all the rice to the pan then stir all the ingredients together until the
ingredients are well blended.
Slowly pour the soy sauce over the ingredients in a circular motion. Dont
pour it in one spot.
Again, stir all the ingredients together to spread the soy sauce throughout the
mixture.
If you still see any lumps of rice, smash them down with your fork or
spatula.
Continue to stir the fried rice to avoid burning the rice that settles at the
bottom of the pan.
Now clear a space in the middle of the rice so the bottom of the pan is
exposed.
Drop the two eggs into the middle of the pan then scramble them as they
begin to cook.
Stir the eggs continuously as they cook.
Once the egg is cooked, mix everything together once again.
Now add the salt and black pepper to adjust the taste.
When you have the flavor where you want it, sprinkle the green onions into
the pan then stir it all together one last time.
Remove the pan from the heat and transfer the chicken fried rice to a serving
dish.
Serve the fried rice alone or as a side dish.
 Ginisang Munggo
Ingredients

Mung beans- 1 1/2 Cup (24 Shrimp- 8 Medium

tbs) Fish sauce- 2 Tablespoon
Minced garlic- 1 Water- 24 Ounce
Tablespoon Beef cube/Beef powder
Pork- 1/2 Pound , thinly 1
sliced Crushed pork rind- 1/2 Cup
Spinach - 2 Cup (32 tbs) (8 tbs)
Tomato - 1 Medium , Ground black pepper- 1/4
chopped Teaspoon
Onion- 1 Medium ,
chopped
Directions 5. Place the beef cube and fish
sauce. Simmer for 10 minutes.
1. In a pan, pour in the water and
bring to a boil. 6. Add the shrimp. Stir and then
cook for 2 minutes.
2. Add in the Mung beans and
simmer for 50 minutes. 7. Pour the cooked Mung beans.
Stir and then simmer for 10 minutes.
3. On a separate pan, saut the
garlic, onion, and tomato. 8. Add the spinach and pork rinds.

4. Add the pork. Cook for 5 9. Sprinkle the ground black

minutes. pepper.
 Chicken Curry
Ingredients
Chicken 2 Pound , cut into serving pieces
Potato 1 Large , chopped
Garlic 1 Tablespoon , minced
Celery stalk 3 , cut into 2 inches length
Onion 1 Medium , chopped
Red bell pepper 1 Small , cut into cubes
Fish sauce 2 Tablespoon
Coconut milk 1 Cup (16 tbs)
Curry powder 2 Tablespoon
Ginger 20 Gram , cut into strips
Water 1 Cup (16 tbs)
Oil 2 Tablespoon (For frying)

Directions 2. Fry the chicken in the same

pan and set aside.
1. In a pan heat the oil and fry
the potatoes, take out from the 3. In same pan add in the
pan and set aside. garlic, onion, ginger and saut.
4. Add in the chicken, fish 6. Stir in the red bell pepper,
sauce, and curry powder. celery, and potato, simmer for 5
minutes.
5. Pour in the water and
simmer for 15 minutes. 7. Add in the coconut milk
and mix well. Simmer for 5
minutes more

Appetizers

Easy Calamari
Ingredients

1 lb. calamari rings, soaked 2 teaspoons dried parsley

in milk for 3 hours flakes
cup all-purpose flour Lemon wedges
1 teaspoon salt 2 cups cooking oil
2 teaspoons garlic powder
Instructions
Combine the flour, salt, garlic powder, and parsley flakes. Mix
well and set aside.
Heat the cooking oil in a wok or a deep cooking pot.
Drain the milk of the calamari. Dredge the calamari rings one-at-a-
time on the flour mixture. Make sure that the calamari ring is
completely coated with the mixture.
Deep fry the coated calamari rings on hot oil for 2 minutes or until
the calamari turns light brown.
Strain the calamari from the wok or cooking pot using a skimmer
or strainer. Let the excess oil drip.
Transfer the fried calamari in a serving plate.
Serve with lemon wedges.

Kwek-Kwek
Ingredients 1 tablespoon of anatto
powder
12 to 18 pieces of boiled
12 teaspoon of salt
quail eggs
12 teaspoon of freshly
1 cup of flour
ground black pepper
3 tablespoons of cornstarch
2 cups of cooking oil
12 cup of water
Instructions
Hard boil the quail eggs until they are done.
Then put them in a mixing bowl filled with cold water to stop the
cooking process.
Drain then set the eggs aside.
Place the cornstarch in a container then coat the eggs with the
cornstarch and set that aside.
In a mixing bowl combine the flour, salt, and pepper then mix
them thoroughly.
Dilute the anatto powder in warm water then pour the mixture in
the mixing bowl with the other ingredients and stir thoroughly.
Place all the quail eggs in a mixing bowl and completely coat them
with the batter.
Make sure that each egg is thoroughly coated with batter before
frying them.
Place a sauce pan over medium-high heat then pour in the cooking
oil. Adjust the heat throughout the cooking process as necessary.
When the oil is hot you can scoop the quail eggs from the mixing
bowl using a spoon and begin to deep fry the quail eggs one or two
at a time.
After a few minutes remove the fried quail eggs from the pan and
place them on a plate covered with a paper towel to absorb excess
oil.
Serve the Kwek Kwek with vinegar or fish sauce while they are
still hot and crispy.
 Canap

Egg and Bacon

Ingredients
3 hard-cooked eggs, 1 tsp (5 mL) chopped
peeled fresh herbs (such as dill,
3 slices whole wheat or chives or tarragon) plus
white toast additional for garnish
1/4 cup (60 mL) low-fat Dash hot sauce
mayonnaise Pinch freshly ground
1/2 tsp (2.5 mL) Dijon pepper
mustard 2 slices cooked bacon,
cut into bite-sized pieces
Instructions
Using egg slicer or sharp knife, slice hard-cooked eggs, crosswise
into 1/4 inch (1 cm) slices.
Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out
of toast to make 12 circles.
In small bowl, combine mayonnaise with Dijon mustard, herbs, hot
sauce and pepper.
To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop
of mayonnaise, a piece of bacon and garnish with fresh herbs.
Egg Salad Sliders
Ingredients
5 hard-cooked eggs,
peeled and chopped
stalk celery, finely diced
2 tbsp (30 mL) light or
regular mayonnaise
1/8 tsp (0.5 mL) pepper
4 carrots, peeled
curly lettuce leaves
8 burger buns or dinner
rolls, mini, split
Instructions
Combine eggs, celery,
mayonnaise and pepper in
medium bowl and mix well.
Place small piece of lettuce
on bottom half of each bun,
then top with egg salad,
dividing it equally between
eight buns.
Top egg salad with slice of
cheese, tomato and pickle.
8 1-1/2 inch (4 cm)
square slices light Cheddar
cheese
small Roma tomatoes,
sliced
dill pickle, sliced into coins
2 tbsp (30 mL) ketchup
(optional)
2 tbsp (30 mL) pickle
relish (optional)
Cover with top half of bun
to form a burger.
Serve with ketchup and
relish, if desired.
Note:
Serve Egg Salad Sliders
with carrot fries. Using a
crinkle cutter or a knife, cut
carrots into 2 x 1/4-inch (5
x 0.5 cm) "fries", set aside.
Sandwiches 1 pound Chicken
Breast(makes
Shredded Chicken Meat with
approximately 3 cups)
Mayonnaise Spread
Enough water just to cover
meat
1 medium onion
pinch of salt
1 1/2 cup Mayonnaise
1/4 cup Pickle
Chicken Breast
Relish(optional)
Mayonnaise
1/2 cup Celery, diced
Pickle Relish(optional)
(optional)
Celery(optional)
IN THE PANTRY: 1 medium Onion, diced and
partially-cooked in a little
Salt oil
Ground Pepper 1/2 teaspoon Salt
Onion(optional) 1/4 teaspoon Ground
INGREDIENTS Pepper
Instructions
1 Boil the chicken meat in water, onion and salt.
2 Let it cool down a bit, and shred or pull the chicken meat apart.
3 On a separate bowl, mix the mayonnaise, veggies and add salt
and pepper to taste.
4 Mix in the chicken pieces and refrigerate.
5 Spread on a toasted loaf bread with a bed of lettuce.
Cheezie Creamie Sandwich
Ingredients:

16 slices bread
1/4 cup butter, softened
8 ounces cream cheese, softened
cucumber, peeled and thinly sliced
1/4 teaspoon freshly ground black pepper
medium tomatoes, thinly sliced
1/4 teaspoon salt

Directions:
1) SPREAD each bread slice with butter. Trim the crust from the bread.
On eight slices, spread a thin layer of cream cheese. Arrange the
cucumber slices on top of the cream cheese. Sprinkle cucumbers slices
with ground pepper.
2) THEN arrange the tomatoes over the cucumbers and ground pepper.
Lightly salt the tomato slices.
3) COVER the cucumber and tomatoes with the remaining buttered
slices. Cut each sandwich into quarters. Place the sandwiches on a
serving plate and wrap with plastic wrap. Place in refrigerator to chill
for 30 minutes and serve.
Beverages
Banana Yogurt Smoothie

Ingredients
2 fresh ripe bananas
2 cups unflavored yogurt
2 tbsp honey
2 cups ice cubes
1 tsp vanilla extract
Instructions
Put all the ingredients in a blender.
Turn the blender on and blend everything until thick and creamy.
Serve in tall glasses. Yummy!
This will give you 2 glasses of creamy banana yogurt smoothie
goodness. Cheers!
MANGO PAPAYA SMOOTHIE

Ingredients:
1 ripe mango
1 1/2 cup ripe papaya
4 tablespoon sugar
1/2 cup water
2 cups crushed ice

Procedures:
1. Put the ripe mango and papaya in the blender and pulse 4 times.
2. Add the sugar and crushed ice and water.Mix in the blender until all
ingredients are smooth.
3. Pour on glass, serve and enjoy!
 CARROT SHAKE
Ingredients:
3 pieces medium-sized carrots, peeled and cut into cubes
sugar or other sweetener to taste
1 cup ice cubes
1/2 cup powdered milk(optional)

Procedures:
1. In a blender, process carrots, milk, and sugar until blended.
2. Add ice and blend until smooth, add more sugar if needed.
3. Pour into glasses then served cold.
 Malunggay Juice
Ingredients:
5 cups malunggay leaves
2 pcs pandan leaves
10 cups water
15 pcs calamansi
sugar to taste
Instructions:
At first you boil the malunggay leaves and pandan in 10 cups water for
approximately 10 minutes. Squeeze 15 calamansi and then add in and
finally sweeten the juice with sugar or honey according to taste. Serve
the juice cold .
Desserts

Maja Blanca (Coconut Pudding)

Ingredients
1/2 cup water
1/2 cup cornstarch
1 cup coconut milk
3/4 cup water
1/2 cup white sugar
1/4 cup fresh sweet corn kernels
1/4 cup sweetened flaked coconut
Directions
Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water
with the cornstarch in a bowl, and stir until smooth.
Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over
low heat, and stir until the sugar is dissolved. Bring the mixture to a boil,
add the corn kernels, and then stir in the cornstarch mixture, stirring quickly
to avoid lumps as it becomes very thick. Bring the mixture back to a boil,
and simmer until fully thickened and smooth, stirring constantly, about 2
minutes. Pour the maja blanca into the prepared dish, and set aside to cool
until firm, about 2 hours.
Place the coconut flakes in a dry skillet over medium heat, and stir to toast.
Watch them carefully so they don't burn. Remove the toasted coconut flakes
to a bowl, let cool, and sprinkle over the pudding before serving.
 Ube Kalamay

Ingredients
4 cups coconut milk
cup grated purple yam (ube)
2 teaspoons purple ube flavoring
2 cups glutinous rice flour
1 cup granulated white sugar
cup latik
2 tablespoons coconut oil
cup water
Instructions
Pour 2 cups of coconut milk in a medium cooking pot. Let boil.
Add shredded purple yam. Stir and cook in medium heat for 3 minutes.
Combine water, glutinous rice flour, and remaining 2 cups of coconut milk
in a bowl. Mix well using a wire whisk. Pour the mixture into the cooking
pot. Stir until all the ingredients are well blended.
Gradually add the sugar while stirring. Continue to cook until the mixture
becomes very thick.
Brush coconut oil in a mold (I used a quiche mold for this recipe). Put the
cooked ube kalamay in the mold. Spread it around the mold. Brush
remaining coconut oil over the ube kalamay. Flatten top using a spoon. Top
with latik.
Let the kalamay cool down for 1 hour. Serve.
 Champorado Chocolate Rice Pudding

Ingredients for this Pudding:

1 cup malangkit (sweet/sticky) rice
2 1/2 cups water
1/2 cup unsweetened cocoa
1/2 cup sugar
1/8 tsp. vanilla extract
sweetened condensed milk

Procedure to prepare this dessert:

Start cleaning the malangkit rice in a big saucepan and cook it with the 2.5
cups of water. Let the rice cook until its ready. The rice shouldnt stick to
the bottom of the saucepan. When its ready, add the sugar, cocoa and
vanilla. Serve it on a nice plate or bowl and on top you can put the milk.
Sauces

Going to culinary school in France meant that our main focus was, of course,
French cuisine. And as I quickly learned, French cuisine is all about sauce. At the
end of each day, we nervously brought our version of what had been demonstrated
earlier to our chef for critique. It was usually a composed plate of protein and
sides, but what did the chef always taste first? The sauce.

He'd swipe his fork and knife through the sauce, judging viscosity and eyeing color
before tasting and passing judgment. No matter how perfectly cooked and executed
the other components were, the sauce mattered the most.

What Is a Mother Sauce?

French chef Marie Antoine-Carme was the first to organize all the French sauces
into groups that were based on four foundational sauces. Later, French chef
Auguste Escoffier added one more sauce so that there were now five "mother
sauces," which he codified in recipe form in Le Guide Culinaire in 1903.
These sauces were seen as the foundations for many dishes and other sauces, and
they were supposed to be known by heart by culinary students. While they are still
taught in culinary schools and deemed foundational, some are used often in home
cooking, while others are used more in restaurant cooking or rarely made at all
anymore.

The Importance of Roux

Before we list the five sauces, we need to talk about roux. What makes a sauce a
sauce? Basically, liquid needs to be thickened so that it coats and clings to food
instead of running off of it. Thickening can happen by cooking down and reducing
things like tomato sauce, which will naturally thicken as moisture evaporates, but
other sauces need a little help.

This is where roux comes in. Roux is basically cooking fat and flour together
before adding in the liquid you want thickened. The fat used is generally butter, but
oil or other fats can also be used. The fat and flour cook together briefly to cook
out some of the floury, pasty flavor in the flour (and in Southern cooking, roux is
actually cooked until very dark to add a nutty, toasty flavor). When the liquid is
added to roux and everything comes to a boil, the flour thickens the liquid and you
end up with sauce.

Four out of the five mother sauces are thickened by roux, which is why it's
important that you know what it is.
The 5 French Mother Sauces
1. Bchamel
This is roux whisked with milk or other dairy to make a white sauce. Ever made
macaroni and cheese or chicken pot pie? The base of both these dishes is
bchamel. By itself, bchamel is quite bland, which is why it is usually cooked
with other ingredients and not used as a finishing sauce.
Ingredients
2 cups milk
6 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
Equipment
Small saucepan
Wooden spoon
Heavy-duty whisk
Instructions
Warm the milk: Warm the milk in a separate saucepan or in the microwave until warm to
the touch and set aside.
Melt the butter: Melt the butter in a small, heavy saucepan over medium heat, but do not
let it brown.
Add the flour: Add the flour and stir it quickly into the butter with a wooden spoon. As
you can see in the photo, the butter and flour will be a mixture that looks like wet
scrambled eggs at first.
Cook the roux: Cook and stir the flour-butter mixture about 5 to 8 minutes. The butter
and flour will dry out slightly and turn just a bit darker to a more golden color. Do not let
it brown or darken; we are creating a "blond" or golden roux, where the flour has just
been cooked.
Add a few tablespoons of warm milk: Pour in just a few tablespoons of the hot milk, just
enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick
flour mixture.
Add the remaining milk and whisk: Now grab the whisk and gradually add the rest of the
milk to the loosened flour mixture while whisking constantly. Whisk vigorously until
smooth!
Cook until thickened: Cook, stirring constantly, until starting to bubble and thicken. You
will be left with a thick, warm, creamy mix of flour, butter, and milk. From here, you can
add cheese, salt, and pepper to create a sauce for mac 'n' cheese, or the base for a souffl.
2. Velout
A velout is a light roux whisked with chicken, turkey, fish or any other clear
stock. The resulting sauce takes on the flavor of the stock, and the name is derived
from the French word for velvet, which aptly describes this smooth but light and
delicate sauce. It is usually served over fish or poultry that has been delicately
cooked, like by poaching or steaming.
Ingredients
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1 3/4 cups chicken stock
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

How to Make It
Melt 1 tablespoon butter in a small saucepan over medium heat. Add flour to pan,
and cook for 3 minutes, stirring frequently with a whisk. Gradually add chicken
stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10
minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and
1/8 teaspoon black pepper.

3. Espagnole
Sauce espagnole is a basic brown sauce. It's made of brown beef or veal stock,
tomato puree, and browned mirepoix, all thickened with a very dark brown roux.
This sauce is sometimes used at the foundation for boeuf bourguinon and demi-
glace. Recipe For Classical Sauce Espagnole (Brown Sauce)
Mirepoix: 4 oz/112g onions, 2 oz/56g celery, 2 oz/56g carrots
2 oz/56g butter
2 oz/56g flour
2 oz/56g Tomato Puree
Sachet Containing: 1/2 Bay Leaf, 2-3 Sprigs of Fresh Thyme, 2-3 Sprigs
Parsley
1.5-2 qts/1.5-2L Roasted Veal Stock
 Start by roasting your mirepoix over medium heat, in the bottom of a heavy
bottom sauce pot with the butter, until the mirepoix turns a nice golden
brown.
Once your mirepoix has browned, add in your tomato puree and continue
roasting for 2-3 more minutes.
Sprinkle in your flour, and cook until the flour is well incorporated into the
other ingredients (about 5 more minutes).
Add your roasted veal stock and sachet.
Bring to a simmer, and gently simmer for about 2 hours, reducing the entire
sauce down to 1qt/L. If necessary, add more stock if too much evaporates
during the cooking process. Skim sauce as needed.

Tip: While simmering your sauce, pull it half way off the burner, so that all the
scum will collect on one side of the pot, making it easier to skim.
Once your sauce is finished cooking, pass it through a fine chinois a couple of
times to insure a smooth, consistent texture.
Secondary Sauces (Derivatives) Made From Espagnole
Classical Demi-Glace
Combine Sauce Espagnole and Roasted Veal Stock at the Ratio of 1:1, and reduce
by half.
Strain through a fine mesh strainer (chinois).
Sauce Bordelaise
To yield 1 qt/L combine in a sauce pan:
1 cup/236ml red wine
2 oz/56g chopped shallots
Fresh cracked black pepper to taste
2-3 sprigs fresh thyme
1/2 a bay leaf
Reduce these ingredients by half, and then stir in 1 qt of demi-glace (see above)
and simmer for about 15-20 minutes. Strain through a chinois and then finish by
swirling in 2 oz of raw butter. Sauce Bordelaise was traditionally garnished with
diced bone marrow that had been poached in salted water.
Sauce Robert
To yield 1 qt/L:
Sweat 4oz/112g of diced white onion with some butter over medium low heat for
5-10 minutes, or until soft and tender.
Deglaze with 1 cup/236ml of dry white wine, and reduce by two-thirds.
Add in 1 qt/L of demi glace and simmer for about 10-15 minutes.
Strain sauce through a chinois and finish with 2 teaspoons of dry mustard, a pinch
of sugar, and squeeze in the juice of half a lemon.
Check seasoning for salt and pepper.

4. Sauce Tomat
This is made by cooking tomatoes down into a thick sauce but used to also be
thickened with roux. Unlike more modern-day tomato sauces, the classic French
tomato sauce is flavored with pork and aromatic vegetables.
Basic Light Tomato Sauce
If youre looking for a lighter version of tomato sauce to serve with a more delicate
dish such as poached fish, use the ratios and procedure below.
1 part mirepoix, (Onions, Carrot and Celery, at a 2:1:1 Ratio), small dice
4-5 parts fresh or canned tomatoes
Fresh Chopped Garlic and Herbs To Taste
Olive Oil
Salt and Pepper To Taste
Butter and Heavy Cream to finish (Optional)
Start by sweating your mirepoix over medium heat in a sauce pan with a
little bit of olive oil.
Once the mirepoix becomes nice and soft, and starts to release its sweet
aroma (about 5-10 minutes) add in your tomatoes and fresh chopped garlic.
Simmer for 1.5-2 hours. Season with salt, pepper, and a pinch of sugar. Add
fresh herbs to taste.
At this point, if you desire a smooth texture, you can blend your sauce and
then pass it through a chinois.
Finish with swirling in some heavy cream and whole butter off the flame.
This is optional, but if youre not averse to butter and cream, it will add a
nice flavor and mouth feel.
5. Hollandaise
This is the one mother sauce not thickened by a roux. Instead, it's thickened by an
emulsion of egg yolk and melted butter, which means it's a stable mixture of two
things that usually normally can't blend together. This is a very delicate sauce
because the emulsion can easily break, and rich hollandaise is usually used as a
dipping sauce for asparagus or a finishing sauce for dishes like eggs Benedict.

During the week, I'm often too busy to cook breakfast, but as the weekend
approaches, I start making mental menus for Saturday and Sunday morning.
Freshly brewed coffee, fruit salad, toast with jam, fresh-squeezed juices, frittatas,
pancakes with maple syrup, crabcakes Benedict with hollandaise ...

Hollandaise is one of my most favorite sauces ever, and it is ridiculously easy to

make. Not only that, but I've found that homemade hollandaise tastes so much
better than most restaurant versions. Go on, I dare you ... make this recipe and tell
me it's not better than what you get at some Sunday buffet steam table.

I use a recipe given to me by my friend Jayme Wilmore. When making hollandaise

sauce, make it last, after you've already cooked your egg dish, because hollandaise
is something that needs to be served immediately once completed.

In a small saucepan, melt four tablespoons of butter. Do not let it brown. In a bowl,
beat together four egg yolks, two tablespoons fresh lime juice, one tablespoon
heavy cream, freshly ground pepper, and salt.
Next, you need to combine the eggs with the melted butter. This involves a simple kitchen technique that
most people don't know about - tempering. If you add the eggs to the melted butter, the eggs will curdle,
and you'll end up with a chunky, runny sauce when you want a smooth and creamy sauce. When you
temper eggs, you warm them up slowly by adding a little bit of a hot liquid to them, and this keeps them
from curdling. To temper the eggs, take a spoon and add a teaspoon of the melted butter to the egg
mixture and beat with a wire whisk. Keep adding the melted butter to the egg mixture slowly until you've
added about five tablespoons or so, whisking the entire time. Now you're ready to add the egg mixture to
the saucepan. Turn the heat to low and cook the egg-butter mixture very quickly - only about ten to fifteen
seconds or so - whisking vigorously. If your hollandaise isn't thick enough, cook it a little bit longer in
five second increments, whisking vigorously, until it reaches the consistency you desire.
 Carbonara

Ingredients 2 cups heavy whipping cream

1 lb. spaghetti cup Parmesan Cheese
lb. bacon, chopped 2 egg yolks
lb. ground beef 1 small yellow onion, minced
3 tablespoons butter 3 cloves garlic, minced
cup sliced button mushrooms Salt and pepper to taste
1 cup beef broth
Instructions
Cook the spaghetti according to package instructions. Set aside.
Heat a cooking pot. Sear the bacon. Continue to cook until the fat comes out and the bacon
becomes crispy.
Remove the bacon from the pot including half of the bacon fat. Set the bacon aside. We will add
it later. As for the bacon fat, you can keep it in a sealed container for later use or you may discard
it.
Heat the remaining bacon fat in the pot. Add the ground beef and cook until it browns.
Add the onion and garlic. Stir and cook until the onion becomes tender.
Pour the beef broth. Let boil. Continue to cook until the liquid evaporates completely.
Add the mushrooms. Stir.
Slide-in the butter and then continue to cook until it melts.
Pour 2 cups of heavy whipping cream. Stir and let boil. Set the heat to medium.
Add Parmesan cheese, salt and ground black pepper.
In a bowl, beat the egg yolks and then add the remaining cup heavy whipping cream. Continue
to beat until all the ingredients are well blended.
Pour the egg yolk mixture on the pot. Continuously stir until the texture of the white sauce
becomes thick.
Arrange a serving of spaghetti in a bowl and pour-in some carbonara sauce. Mix well.
Twirl the spaghetti carbonara using a fork and then transfer to a pasta bowl. Top with bacon and
Parmesan cheese.
 PESTO PASTA
Ingredients:
200 grams Penne pasta or any pasta
3/4 cups fresh basil leaves, chopped
3 tablespoons pine nuts or roasted pili nuts or walnuts
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese or feta cheese
salt And pepper to taste
2 chicken breast fillet, fried and flakes(optional)
2 whole tomatoes, diced(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a food processor or blender, process chopped basil, pine nuts, salt and pepper until blended.
2. Add extra-virgin olive oil then continue blending until combined. Add more olive oil if needed. Set
aside.
3. Prepare pasta on pasta tray, pour the pesto sauce on top then add chicken flakes, tomatoes and grated
cheese. Toss together then Serve!

Notes:
1. You may also used peeled and deveined shrimps instead of chicken.
2. You may also used pesto pasta sauce mix which is available in grocery stores instead of doing the pesto
sauce by yourself.
 PASTA WITH PESTO (Green Sauce)

Ingredients:

Spaghetti 200 g (7.05 oz.) String beans 25 g (0.88 oz.)

Fresh basil 100 g (3.53 oz.) (boiled)
Extra virgin olive oil 4 tbsp. Salt 1 1/2 tsp.
Garlic 1 clove Parmesan cheese 3 tbsp.
Pine nuts 25 g (0.88 oz.) Bouillon cube 2 PCs.
Potato 1 PC. (boiled)

Directions:
Process the garlic, pine nuts, oil, basil leaves, potatoes, string beans, salt,
cheese until all finely blended but not too creamy.
In a large pot, bring to a boil 2 l of water, add the bouillon cubes and cook
the pasta according to the pack instructions.
Once cooked, strain, spoon in 4 tbsp. of pesto green sauce, mix and serve.
Note: reserve the remaining green sauce in a small jar and refill the surface
with olive oil, consume within 10 days in the refrigerator.
 Soups

(Boiled Pork with Bok Choy and Potato)

Ingredients
lb. pork shoulder, cut into cubes
1 large baking potato
2 bunches baby bok choy
1 medium yellow onion
2 cups beef broth
4 cups water
3 tablespoons fish sauce
teaspoon ground black pepper
Instructions
Cut the lower end of the bok choy. Set aside.
Slice the potato and onion. Set aside.
Meanwhile, pour water in a cooking pot. Apply heat.
Pour-in beef broth. Let boil.
Once the liquid starts to boil, stir-in onion and pork. Cover and simmer for
40 minutes or until pork gets tender. Add water or beef broth if needed.
Add the potato. Cover and cook for 8 minutes.
Pour-in the fish sauce and add the bok choy. Turn the heat off. Cover the
cooking pot for 5 minutes.
 Pork Ribs and Corn on the Cob Soup
Ingredients
Pork ribs 500 Gram Green onion 4 Tablespoon , sliced in
Pork stock cube 1 Large 1
Sweetcorn cobs 2 Large , halved Water 2 Liter
Potatoes 200 Gram , sliced Salt 1 Teaspoon (or to taste)
Cabbage 200 Gram , shredded Cracked black pepper 1/2 Gram (or to
Onion 1 Large , sliced taste)
Ginger 2 Tablespoon , finely chopped
Directions
1. The meat and vegetables must be washed thoroughly.
2. Blanch the pork meat in boiling water for 30 seconds to 1 minute (This is
done to take-out the unpleasant smell of the meat). Do not dip for too long. Drain
the meat and set aside. Discard the water.
3. Add 2 liters of water into a stock pot and add the pork meat. Add the pork
stock cube. Bring to a boil.
4. When boiling, add the ginger and onion. Simmer for 20 minutes or until
meat is tender.
5. Add the sweet corn and simmer for another 5 minutes.
6. Add the potatoes, salt and pepper. Cook for 5-10 minutes or until potatoes
are sof.
7. Add the cabbage and simmer for 30 seconds. Do not over-cooked the
cabbage.
8. Lastly, add the green onions before serving.
9. Ladle the vegetables, pork corn and broth into large bowls.
 Pinoy Chicken Noodle Soup
Ingredients
1 lb. chicken, cut into small cup chopped green onions
pieces 1 medium yellow onion, diced
small cabbage, core removed 4 cloves garlic, crushed
and chopped 4 cups chicken broth
1 lb. round miki noodles 2 cups water
cup chopped chicken liver 2 tablespoons fish sauce (patis)
4 pieces crumbled bacon 2 tablespoons cooking oil
1 medium carrot, julienne
Instructions
Heat the in a cooking pot.
Once the oil gets hot, saute the garlic and onion. Continue until the onion
gets soft.
Add the chicken, cook for 3 to 5 minutes or until it turns light brown.
Add the chicken liver. Stir and cook for 2 minutes.
Pour-in water and chicken broth. Let boil. Cover and simmer for 30 minutes.
Add the bacon, carrots, and cabbage. Stir and cook for 5 to 8 minutes.
Pour-in the fish sauce. Stir.
Stir-in the noodles. Cook for 5 to 7 minutes. Add chicken broth or water if
needed.
Add the green onions.
 BULALO
Ingredients
2 Beef marrow bones (cut Salt (to taste)
to expose marrow on one end) 2 cobs Corn (cut into 2-
1 pound Beef shank inch segments)
Onion quartered Chayote (peeled and cubed)
3 cloves Garlic Baby bok choy (leaves
1 teaspoon Black peppercorns separated)
2 tablespoons Patis (fish
sauce)
Steps
Boil a large pot of water. Add the marrow bones and beef shank and return
to a boil. Continue boiling until you don't see any more red blood coming
from the meat or bones (about 10 minutes), then remove the meat and bones
with tongs and scrub under cold water to remove any scum. Dump the water
in the pot out and rinse the pot. This process rids the meat of excess blood
and will ensure your soup is nice and clear.
Return the cleaned meat and bones to the pot then add the onion, garlic,
peppercorns and patis. Cover with water then bring it to a rolling boil and
skim off any scum that accumulates.
Reduce the heat to medium low. If you are using a pressure cooker, afix the
lid and let it cook for 1 1/2 hours. If you're not using a pressure cooker,
simmer until the meat on the shank is fork tender (4-5 hours). Skim off any
excessive fat from the top but do not remove it all (remember, fat=flavour).
Transfer the meat and bones to a bowl, then strain the stock through a fine
 mesh sieve, discard the solids then return the meat and bones to the strained
stock.
Add the corn and chayote and simmer for another 20 minutes or until the
chayote is tender. Salt to taste, then add the bok choy at the last minute.
Serve with rice.
Read more at: https://norecipes.com/bulalo-recipe
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post or republish this recipe or its images without permission. If you want to
share this recipe just share the link rather than the whole recipe.
Chicken Stock

Ingredients
2 kg raw higher-welfare 2 medium onions , roughly
chicken carcasses , legs or chopped
wings chopped 2 large carrots , roughly
head garlic , unpeeled and chopped
bashed 3 bay leaves
5 sticks celery , roughly 2 sprigs of fresh rosemary
chopped 5 sprigs of fresh parsley
2 medium leeks , roughly 5 sprigs of fresh thyme
chopped 5 whole black peppercorns
6 litres cold water

Method
Stock is usually one of those things that even chefs don't have time for at
home, but here is a really easy recipe for a good chicken stock. I find that I
tend to make this after we've had our Sunday roast I just throw the carcass
in a pan with any root veg and herbs I happen to have. However, you'll
probably get a cleaner-tasting stock if you use raw carcasses.
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a
large, deep-bottomed pan. Add the cold water and bring to the boil, skim,
then turn the heat down to a simmer. Continue to simmer gently for 3-4
hours, skimming as necessary, then pass the stock through a fine sieve.
Allow to cool for about half an hour, then refrigerate. Once the stock is cold
it should look clear and slightly amber in colour. I usually divide it into
small plastic containers at this point and freeze it. It will keep in the fridge
for about 4 days and in the freezer for 2-3 months.
Try this: If you still think you can't be bothered to make stock, then use
some good chicken bouillon, or simply buy it premade.
Beef Stock
Ingredients
beef-stock-1.jpg
4-5 pounds meaty beef stock 1-2 medium onions, peeled and
bones (with lots of marrow), quartered
including some knuckle bones 1-2 large carrots, cut into 1-2
if possible, cut to expose the inch segments
center marrow, and include at Handful of celery tops, or 1
least a couple veal bones if you large celery rib, cut into 1 inch
can, for their gelatin segments
1 pound of stew meat (chuck or 2-3 cloves of garlic, unpeeled
flank steak) and/or beef scraps, Handful of parsley, stems and
cut into 2-inch chunks leaves
Olive oil 1-2 bay leaves
10 peppercorns
Instructions

1 Preheat oven to 400F. Rub a little olive oil over the stew meat pieces, carrots,
and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a
large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones
and meat pieces half-way through the cooking, until nicely browned. If bones
begin to char at all during this cooking process, lower the heat. They should brown,
not burn.

2 When the bones and meat are nicely browned, remove them and the vegetables
and place them in a large (12 to 16 quart) stock pot. Place the roasting pan on the
stove-top on low heat (will cover 2 burners), pour 1/2 cup to a cup of hot water
over the pan and use a metal spatula to scrape up all of the browned bits stuck to
the bottom of the pan. Pour the browned bits and water into the stock pot.

3 Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill
the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the
heat on high and bring the pot to a low simmer and then reduce the heat to low. If
you have a candy or meat thermometer, the temperature of the water should be
between 180 and 200F (boiling is 212F). The stock should be at a bare simmer,
just a bubble or two coming up here and there. (You may need to put the pot on
your smallest burner on the lowest temp, or if you are using an oven-safe pot, place
it in the oven at 190F.) Cover the pot loosely and let simmer low and slow for 3-6
hours. Do not stir the stock while cooking. Stirring will mix the fats in with the
stock, clouding up the stock.

4 As the stock cooks, fat will be released from the bone marrow and stew meat and
rise to the top. From time to time check in on the stock and use a large metal spoon
to scoop away the fat and any scum that rises to the surface. (Do not put this fat
down your kitchen drain by the way. It will solidify and block your pipes. Put it in
a bowl or jar to save for cooking or to discard.)

5 At the end of cooking time (when you want to end the cooking is up to you, 3
hours minimum, 6 to 8 hours if you can do it) use tongs or a slotted spoon to gently
remove the bones and vegetables from the pot (discard them, though if you see a
chunk of marrow, taste it, it's delicious). Line another large pot (8-quart) with a
fine mesh sieve, covered with a couple layers of cheesecloth if you have it. Pour
the stock through the sieve to strain it of remaining solids. Let cool to room
temperature then chill in the refrigerator.

Pork Stock

4-5 pounds pork bones Filtered water to cover pork

Vegetables, coarsely chopped bones
2-3 carrots, 2-3 stalks celery, 1 Optional parts for more gelatin
medium to large onion and nutrition:
cup apple cider vinegar

1-2 pigs feet

Step 1. Soak. Place pork bones and pigs feet in bottom of stock pot and cover with
water and add vinegar. Let sit for 30-60 minutes. This will help pull the minerals
from the bones.
To develop more flavor, you can roast the meaty bones first. This is not absolutely
necessary but highly recommended! Set in a roasting pan and roast at 350 400
degrees for about 45-60 minutes until browned but not charred. Then add to the
stock pot and soak.

Step 2. Skim. Bring to a gentle rolling boil and skim any scum that forms on the
surface. Add veggies after skimming.

Step 3. Simmer. Turn temperature to low and simmer very gently, covered, for 12-
24 hours.

Step 4. Strain. Let broth cool to about room temperature. Strain broth from bones
and veggies and transfer to storage containers.

Step 5. Store. Store in fridge for up to 7 days. Freeze whatever you wont use
within a week.