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Here is the Idol sa Kusina Recipe for EPISODE 1/JULY 3- STIR-FRY SEAFOOD WITH VEGETABLES IN CRYSTAL NOODLE BASKET.
Ingredients:
500 grms tiger prawns
300 grms scallops
300 grms fish fillet
80 grms Chinese cabbage strips
20 grms Ginger and Garlic puree
1 jigger Chinese wine
2 grms White pepper
2 grms Salt
5 grms Chicken powder
50 grms Cornstarch
1 cup Chicken stock
1 tsp Sesame oil
5 grms Sesame seeds
½ tsp Sodium bicarbonate
10 grms Sugar
1 pc White egg
2 liters Cooking oil
100 grms Sotanghon
100 grms Broccoli
100 grms Taiwan pechay (Bokchoy)
50 grms Coriander leaves
100 grms Fresh shiitake mushroom
Procedure:
1. Remove cut into strips debone chicken, marinate seafood in in sodium bicarbonate, Ajinomoto, salt, white egg, Chinese wine, and cornstarch. Mix well for 10 minutes.
2. Pour on top the cooking oil then set aside and keep in chiller for 2 hours.
3. Cut the crystal noodles into 5-inch strips. Place it on perforated ladle; then press with other perforated ladle and place on a deep-fat heated oil until it becomes crispy round. Set aside.
4. Blanche the Chinese cabbage for a few minutes. Don’t overcook. Strain and set aside.
5. Blanche marinated chicken into deep-fat heated oil for 2 minutes then press though strainer.
6. Stir-fry the pureed ginger and garlic, deglaze with Chinese wine. Add chicken stock, Aji-ginisa, add strips of chicken, Chinese cabbage. Season to taste.
7. Thicken with dissolve cornstarch until light creamy.
8. Arrange on plate noodle basket then place the stir-fry chicken into basket. Garnish with sesame seeds and sesame oil and serve hot.
recipe and image credit:idolsakusina
Ingredients:
500 grms tiger prawns
300 grms scallops
300 grms fish fillet
80 grms Chinese cabbage strips
20 grms Ginger and Garlic puree
1 jigger Chinese wine
2 grms White pepper
2 grms Salt
5 grms Chicken powder
50 grms Cornstarch
1 cup Chicken stock
1 tsp Sesame oil
5 grms Sesame seeds
½ tsp Sodium bicarbonate
10 grms Sugar
1 pc White egg
2 liters Cooking oil
100 grms Sotanghon
100 grms Broccoli
100 grms Taiwan pechay (Bokchoy)
50 grms Coriander leaves
100 grms Fresh shiitake mushroom
Procedure:
1. Remove cut into strips debone chicken, marinate seafood in in sodium bicarbonate, Ajinomoto, salt, white egg, Chinese wine, and cornstarch. Mix well for 10 minutes.
2. Pour on top the cooking oil then set aside and keep in chiller for 2 hours.
3. Cut the crystal noodles into 5-inch strips. Place it on perforated ladle; then press with other perforated ladle and place on a deep-fat heated oil until it becomes crispy round. Set aside.
4. Blanche the Chinese cabbage for a few minutes. Don’t overcook. Strain and set aside.
5. Blanche marinated chicken into deep-fat heated oil for 2 minutes then press though strainer.
6. Stir-fry the pureed ginger and garlic, deglaze with Chinese wine. Add chicken stock, Aji-ginisa, add strips of chicken, Chinese cabbage. Season to taste.
7. Thicken with dissolve cornstarch until light creamy.
8. Arrange on plate noodle basket then place the stir-fry chicken into basket. Garnish with sesame seeds and sesame oil and serve hot.
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.
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