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Here's Idol sa Kusina Recipe for Episode 65 / Oct. 14- FINGER FOODS.
MOZZARELLA STICKS
INGREDIENTS:
1 ½ cup Italian – style dried breadcrumbs
1 1/3 cups freshly grated parmesan
1 tsp. salt
2 (16 ounce) blocks pasteurized mozzarella cut into 4 by ½ inch sticks
4 large eggs, beaten to blend
1 ½ cups vegetable oil
4 cups marinara sauce, recipe follows
PROCEDURE:
1. Stir the breadcrumbs, 1 cup of parmesan and 1 tsp. of salt in a medium bowl to blend.
2. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.
3. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet.
4. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.
5. Cover and freeze until frozen, about 2 hours and up to 2 days. Heat the oil in a large frying pan over medium heat.
6. Working in batches, fry the cheese until golden brown, about 1 min. per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the marinara sauce (bottled).
MOJOS
INGREDIENTS:
1 kg potatoes (Idaho or any baking potatoes)
½ cup milk
1 tsp. salt
200 g instant fried chicken breading mix
1 lt.oil for deep frying
PROCEDURE
1. Half blanch the potato, then mix into milk, salt, dredge into bread
crumbs.
2. Deep fried until golden brown, then serve while hot.
CRISPY SHRIMP POPPERS RECIPE
INGREDIENTS:
20 uncooked medium shrimp, peeled and deveined
4 ounces cream cheese, softened
10 bacon strips
1 cup all – purpose flour
2 eggs, lightly beaten
2 cups panko (Japanese) bread crumbs
Oil for deep – fat frying
PROCEDURE
1. Butterfly the shrimp along the outside curves. Spread about 1 tsp.
cream cheese inside each shrimp. Cut bacon strips in half lengthwise;
wrap a piece around each shrimp and secure with tootpicks.
2. In three separate shallow bowls, place the flour, eggs and bread
crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread
crumbs.
3. In a electric skillet or deep – fat fryer, heat oil at 375˚. Fry
shrimp, a few at a time, for 3 – 4 minutes or until golden brown. Drain
on paper towels. Discard tootpicks before serving. Yield: 20 appetizers.
MOZZARELLA STICKS
INGREDIENTS:
1 ½ cup Italian – style dried breadcrumbs
1 1/3 cups freshly grated parmesan
1 tsp. salt
2 (16 ounce) blocks pasteurized mozzarella cut into 4 by ½ inch sticks
4 large eggs, beaten to blend
1 ½ cups vegetable oil
4 cups marinara sauce, recipe follows
PROCEDURE:
1. Stir the breadcrumbs, 1 cup of parmesan and 1 tsp. of salt in a medium bowl to blend.
2. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.
3. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet.
4. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.
5. Cover and freeze until frozen, about 2 hours and up to 2 days. Heat the oil in a large frying pan over medium heat.
6. Working in batches, fry the cheese until golden brown, about 1 min. per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the marinara sauce (bottled).
MOJOS
INGREDIENTS:
1 kg potatoes (Idaho or any baking potatoes)
½ cup milk
1 tsp. salt
200 g instant fried chicken breading mix
1 lt.oil for deep frying
PROCEDURE
1. Half blanch the potato, then mix into milk, salt, dredge into bread
crumbs.
2. Deep fried until golden brown, then serve while hot.
CRISPY SHRIMP POPPERS RECIPE
INGREDIENTS:
20 uncooked medium shrimp, peeled and deveined
4 ounces cream cheese, softened
10 bacon strips
1 cup all – purpose flour
2 eggs, lightly beaten
2 cups panko (Japanese) bread crumbs
Oil for deep – fat frying
PROCEDURE
1. Butterfly the shrimp along the outside curves. Spread about 1 tsp.
cream cheese inside each shrimp. Cut bacon strips in half lengthwise;
wrap a piece around each shrimp and secure with tootpicks.
2. In three separate shallow bowls, place the flour, eggs and bread
crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread
crumbs.
3. In a electric skillet or deep – fat fryer, heat oil at 375˚. Fry
shrimp, a few at a time, for 3 – 4 minutes or until golden brown. Drain
on paper towels. Discard tootpicks before serving. Yield: 20 appetizers.
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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