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Here's Idol sa Kusina Recipe for EPISODE 21 / Nov.27- CHICKEN BALLS IN PINEAPPLE CART.
Ingredients:
1 k minced chicken meat
2 pcs whole pineapples, fresh and big
2 pcs. carrots, brunoise
1 pc. bamboo stick
1 pc. white onion, brunuiose
50 grms. pring onion, chopped
200 grms. cornstarch
20 grms. flour
2 pcs. eggs. beaten
50 grms. celery chopped
2 liters oil for deep fry
1 tsp. salt
1 tsp. white pepper powder
1 tsp. chicken powder seasoning
Procedure:
1. Combine minced chicken meat, carrots, onion, celery, spring onion, egg, salt, pepper, chicken powder seasoning, corn flour and all purpose flour.
2. Form into balls and deep-fry until golden brown and set aside.
3. Toss golden brown chicken balls into sauce and set aside.
4. Carve pineapple and cut into 2 slices round of fresh pineapple then carve to form a wheels then cut on center by using corer, then fill with carrots corer into the wheels and set aside.
5. Carve other whole pineapple; cut into carved half then remove pineapple meat inside, then assembly two wheels with bamboo stick both sides to shape like a cart trolley.
6. Place balls over the top and garnish with spring onion.
For sauce:
Ingredients:
1 pc. green bell pepper, brunoise
1 pc. red bell pepper brunoise
10 grms. garlic, chopped
250ml. pineapple juice
1 tbsp. white sugar
100 grms. cornstarch, dissolved
1 jigger brandy
Procedure:
1. Sauté garlic, bell pepper, flambé with brandy.
2. Add pineapple juice, sugar then thicken with dissolved cornstarch. Season to taste.
Ingredients:
1 k minced chicken meat
2 pcs whole pineapples, fresh and big
2 pcs. carrots, brunoise
1 pc. bamboo stick
1 pc. white onion, brunuiose
50 grms. pring onion, chopped
200 grms. cornstarch
20 grms. flour
2 pcs. eggs. beaten
50 grms. celery chopped
2 liters oil for deep fry
1 tsp. salt
1 tsp. white pepper powder
1 tsp. chicken powder seasoning
Procedure:
1. Combine minced chicken meat, carrots, onion, celery, spring onion, egg, salt, pepper, chicken powder seasoning, corn flour and all purpose flour.
2. Form into balls and deep-fry until golden brown and set aside.
3. Toss golden brown chicken balls into sauce and set aside.
4. Carve pineapple and cut into 2 slices round of fresh pineapple then carve to form a wheels then cut on center by using corer, then fill with carrots corer into the wheels and set aside.
5. Carve other whole pineapple; cut into carved half then remove pineapple meat inside, then assembly two wheels with bamboo stick both sides to shape like a cart trolley.
6. Place balls over the top and garnish with spring onion.
For sauce:
Ingredients:
1 pc. green bell pepper, brunoise
1 pc. red bell pepper brunoise
10 grms. garlic, chopped
250ml. pineapple juice
1 tbsp. white sugar
100 grms. cornstarch, dissolved
1 jigger brandy
Procedure:
1. Sauté garlic, bell pepper, flambé with brandy.
2. Add pineapple juice, sugar then thicken with dissolved cornstarch. Season to taste.
image and recipe credit:idolsakusina
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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