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Here's Idol sa Kusina Recipe for Episode Episode 53 - July 15 SIZZLING TOFU SISIG WITH CRISPY KANGKONG.
Sizzling Tofu Sisig:
500g tofu, cubed
3 cloves garlic, minced
1 white onion, chopped
1 red bell pepper, chopped
½ cup mayonnaise
2 tbsp water
3 tbsp oyster sauce
1 tsp sugar
½ tsp parsley
black pepper to taste
2 finger chilies, sliced
½ white onion, chopped
Procedure:
1. Fry tofu in hot oil until golden brown. Drain in paper towels.
2. In bowl, combine mayonnaise, oyster sauce, sugar, parsley, water, and pepper. Mix well.
3. Heat the mayo mixture in low heat while stirring. Set aside.
4. Take your heated sizzling plate and add a small amount of vegetable oil. Saute garlic, bell pepper and onions until cooked, add in the tofu and mayo dressing and mix.
5. Top with sliced finger chili and onions. Serve hot.
Crispy Kangkong:
1 bundle of kangkong
1 egg, beaten
1 cup cold water
½ tsp salt
¼ tsp pepper
1½ cup cornstarch
½ cup all-purpose flour
cooking oil
½ cup mayonnaise to go with kangkong
Procedure:
1. Remove the kangkong leaves. Wash in water and dry.
2. Mix the egg, water, cornstarch, flour, salt and pepper in a bowl. Add the kangkong leaves and mix until all the leaves are coated with the batter.
3. Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.
4. Strain the cooked pieces for excess oil. Serve with mayonnaise.
Sizzling Tofu Sisig:
500g tofu, cubed
3 cloves garlic, minced
1 white onion, chopped
1 red bell pepper, chopped
½ cup mayonnaise
2 tbsp water
3 tbsp oyster sauce
1 tsp sugar
½ tsp parsley
black pepper to taste
2 finger chilies, sliced
½ white onion, chopped
Procedure:
1. Fry tofu in hot oil until golden brown. Drain in paper towels.
2. In bowl, combine mayonnaise, oyster sauce, sugar, parsley, water, and pepper. Mix well.
3. Heat the mayo mixture in low heat while stirring. Set aside.
4. Take your heated sizzling plate and add a small amount of vegetable oil. Saute garlic, bell pepper and onions until cooked, add in the tofu and mayo dressing and mix.
5. Top with sliced finger chili and onions. Serve hot.
Crispy Kangkong:
1 bundle of kangkong
1 egg, beaten
1 cup cold water
½ tsp salt
¼ tsp pepper
1½ cup cornstarch
½ cup all-purpose flour
cooking oil
½ cup mayonnaise to go with kangkong
Procedure:
1. Remove the kangkong leaves. Wash in water and dry.
2. Mix the egg, water, cornstarch, flour, salt and pepper in a bowl. Add the kangkong leaves and mix until all the leaves are coated with the batter.
3. Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.
4. Strain the cooked pieces for excess oil. Serve with mayonnaise.
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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