What's Cooking

Seafood stock

1.5 liters water
2 pc seafood bouillon cubes
1 Tbsp Pamana Vegetable oil
1 pc red onion, sliced
1 tsp chopped ginger
salt and pepper
prawn shells and heads

Utensils

Tabletop stove
2 liter Cast iron pot
small skimmer

Seafood Hotpot

Ingredients:

150 gms Fresh Grouper fillet, thinly sliced
150 gms. Fresh Tuna fillet, thinly sliced
150 gms Fresh Salmon fillet, thinly sliced
150 gms Fresh squid, cleaned and cut into rings
150 gms Fresh prawns, peeled tail intact (set aside the heads and shell )
150 gms Fresh shiitake mushrooms, small
150 gms oyster mushrooms, medium
100 gms carrots, cut into strips
1 bunch leek, cut into 2 inch tubes
2 cups broccoli, cut into florettes
1 pc red bell pepper, sliced

Dipping sauces (placed in separate dip bowls)

1/2 cup Bottled Oyster sauce
1/2 cup bottled Hoisin sauce
1/2 cup bottled chili oil
1/2 cup bottled Teriyaki sauce
1/4 cup Pamana Toyomansi
1/4 cup Patis with 1 lemon wedge

Procedure:

• In a soup pot, sauté onions and ginger. Add the seafood bouillon cubes and prawn shells and heads. Pour water and boil for 5 min.
• Carefully remove the scum that will form on the surface of the stock. Season with salt and pepper if needed. Place the stove and pot on the dining table.
• Neatly arrange the fillet slices and vegetables on a serving platter. Transfer the boiled stock into the cast iron pot and heat on low medium flame. Pour the sauces and chili oil into separate bowls.
• The guests will help themselves in dipping the fillets and vegetables in the boiling stock. Dip the blanched fillet and vegetables in the sauce of their choice. Perfect with hot rice and the seafood stock as soup.

Serves 4-6

Churros

Ingredients:

1 cup all-purpose flour
2 pcs. Whole eggs
2 Tbsp. Muscovado sugar or brown sugar
1/3 cup salted butter
1 1/4 cups water
1 tsp. Vanilla extract

Sprinkles
Combine 3 Tbsp powdered sugar and 1 Tbsp cinnamon powder

Procedure:

• In a medium saucepot boil the Water, butter, muscovado sugar. Remove from heat and add the flour. Mix thoroughly until well blended and lump-free.
• In a separate bowl, combine the eggs and vanilla. Mix the egg-vanilla mixture with the dough. Mix until well blended and smooth. Place the dough in a piping bag with a star tip. The dough should still be warm while piping in the hot oil.
• Pipe 4-5 inch strips or longer free-form strips in a 190 degree-Celsius oil. Deep fry until golden brown in color. Place fried Churros on paper towels. Arrange in a breadbasket. Sprinkle with sugar-cinnamon mixture before serving.
• Serve with warm Mexican Chocolate dip.

Mexican Chocolate (Churro dip)

150 gms dark chocolate, chopped
2 cups fresh milk
1/2 Tbsp Cornstarch
3 Tbsp muscovado sugar or brown sugar

• Heat 1 3/4 cup of milk (do not boil), add chocolate and sugar. Stir until all the chocolate bits are dissolved. Dissolve the cornstarch with the remaining milk and pour in the choco-milk mixture. Continuously stir the mixture until slightly thick. Add more cornstarch-milk mixture if needed.
• Turn off heat once the desired consistency is acquired. (The optimum consistency should be similar to a slightly thick syrup). Serve warm.

Serves 4

Coffee Poached Pears

Ingredients :

4 pcs. Medium pears, peeled, cored
2 cups strong freshly brewed coffee
6 Tbsp brown sugar
1/2 tsp. Vanilla extract
1 Tbsp orange zest
1/3 cup freshly squeezed orange juice
1/4 cup brandy
1 cup whipped cream
1/2 cup grated dark chocolate

Procedure:

• In a small soup pot, arrange the pears. The pears should be in an upright position. Mix the coffee, sugar, vanilla extract, orange juice and zest, pour in the pot with the pears. The coffee mixture should cover the pears. Simmer until the pears are slightly soft to the touch.
• Drain the pears and place on individual plates. Boil the coffee solution in half. Adjust the heat to the lowest level and remove the pot from the heat. Add the brandy and reheat on low flame for 1 min.
• Drizzle 2 Tbsp of coffee brandy reduction on the pears and add a dollop of cream on the side. Sprinkle grated chocolate on the pears. Serve warm.

Serves 4

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Winter '08 Recipes