Disclaimer: We do not own any of the recipes shown below. This file is a compilation of the recipes cooked on ABS-CBN’s Junior Masterchef Philippine Edition. You can access other recipes through http://masterchefph.tv. Creme Brulee Prepared during Dessert Heat by Acee Salangsang Ingredients: 2 1/3 Cups Heavy Cream 2/3 Cup Milk ½ Cup Sugar 3 Pcs. Eggs 3 Pcs. Eggyolks 1 Tsp. Vanilla ¼ Cup white sugar, for torching Procedures: 1. Pre-heat Oven to 300 Degrees 2. Heat Cream, Milk, Sugar, and Vanilla bean in a heavy saucepan until it is almost boiling. 3. In another bowl, using a wooden spoon, beat whole eggs and egg yolks until well combined 4. Gradually whisk in a fourth of the milk mixture into the eggs. Mix Well. Add the Vanilla Syrup and Custard 5. Pour Custard into containers. Place on a baking pan and then add water into it to come midway level of the container. 6. Bake for 20-30 minutes until sides are a bit set. When done, remove custard from water bath and let it cool. 7. Before serving, sprinkle some white sugar and broil until burnt using a blow torch. Serve immediately.
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Disclaimer: We do not own any of the recipes shown below. This file is a compilation of the recipes cooked on ABS-CBN’s Junior Masterchef Philippine Edition. You can access other recipes through http://masterchefph.tv. Creme Brulee Prepared during Dessert Heat
by Acee Salangsang
Ingredients:
2 1/3 Cups Heavy Cream
2/3 Cup Milk
½ Cup Sugar
3 Pcs. Eggs
3 Pcs. Eggyolks
1 Tsp. Vanilla
¼ Cup white sugar, for torching
Procedures:
1. Pre-heat Oven to 300 Degrees 2. Heat Cream, Milk, Sugar, and Vanilla bean in a heavy saucepan until it is almost boiling. 3. In another bowl, using a wooden spoon, beat whole eggs and egg yolks until well combined 4. Gradually whisk in a fourth of the milk mixture into the eggs. Mix Well. Add the Vanilla Syrup and Custard 5. Pour Custard into containers. Place on a baking pan and then add water into it to come midway level of the container. 6. Bake for 20-30 minutes until sides are a bit set. When done, remove custard from water bath and let it cool. 7. Before serving, sprinkle some white sugar and broil until burnt using a blow torch.
Pan-grilled Chicken in Pesto Sauce Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Acee Salangsang Ingredients:
Chicken breast
Asparagus
Zucchini
Basil
Garlic
Olive oil
Pepper
Pine nuts
Salt
Canola oil
Procedure:
1. Put four diagonal slits on the Chicken Fillet. Season with salt and pepper. 2. Drizzle Pan with Canola oil and fry the seasoned chicken fillet until golden brown. Do not overcook. 3. For the Pesto Sauce, Wash the Basil and set aside to dry. Mix the rest of the ingredients in a food processor until smooth mixture is
achieved. Serve with the Pan-grilled chicken.
Chocolate Explosion Prepared during Dessert Heat
by Jobim Jalbuena
Ingredients:
Butter
250 grams Chocolate
4 Eggs
Sugar
Vanilla
Mint leaves and strawberries for garnish
Procedure:
1. Melt butter and chocolate
2. In another bowl, put 2 whole eggs, 2 egg yolks, sugar, vanilla and beat it with an electric mixer
3. Add the melted chocolate and butter and mix again
4. Coat the mould with sugar then pour the chocolate mixture
1 Cup Rice Flour (To prepare, ground the rice to reach powder-like consistency)
1 Cup Brown Muscovado Sugar
2 ½ Tbsp of Baking Powder
¼ Tbsp of Salt
1 Cup Pure Coconut Milk
¼ Cup Fresh Milk
3 Whole Fresh Eggs
3 Tbsp of Butter
Salted Eggs
Freshly shredded Niyog
Quickmelt Cheese or Quesong Puti
Procedure: 1. Combine all dry ingredients except sugar 2. Melt butter in Sugar until both are mixed. 3. Beat 3 Eggs and add in Coconut Milk and Fresh Milk. 4. Slowly combine all ingredients with the dry ingredients. Make sure to Mix in 1 motion/ direction. 5. Bake for 30 minutes. Add Salted Eggs and Cheese and bake for additional 20 minutes. 6. Let the Bibingka rest before cutting. 7. Plate with toppings—shredded Niyog/ Grated Cheese/ Muscovado Sugar
Hot Chicken in Lemon Caper Butter Sauce with Broccoli Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Caitlin Taluban
Ingredients:
4 Pcs. Skinless Chicken Breast
For the DRY RUB:
Salt
Black ground pepper
Coarsely ground pepper
Cayenne
Paprika
1 clove garlic
Fresh Rosemary (Ground)
For the SAUCE:
½ Cup Butter (cold and hard)
1 Tsp. Capers
Lemon Juice (from 2 Pcs.)
VEGETABLES:
Fresh young Broccoli
Yellow, red, and green bell peppers (one each, big pcs.)
Additional Materials:
Plastic Bag/ Zip Lock (For sealing in the Chicken before pounding with the herbs)
Mortar and Pestle
Procedure: 1. Pound Dry Rub Ingredients using a Mortar and Pestle 2. Place All Dry Rub Ingredients in Plastic Bab/ Zip Lock, add Chicken breasts. 3. Rub Chicken breasts with dry rub mixture
4. Pan sear or grill chicken breasts for 6 minutes each side (depending on the thickness of the chicken) 5. For the sauce: combine butter, lemon juice, and 1 Tsp. loosely mashed capers. Add Salt, Sugar, and Pepper to taste. 6. For the vegetables: Sauté the bell peppers in butter. Season with Salt and pepper. 7. Plate and serve.
Sugpo with Laing Prepared during Regional Fiesta Food Heat
by Gilbert Go
Ingredients:
Garlic
Onion
Siling Haba
Taro leaves
Coco milk
Coco cream
Tinapa (Smoked Fish)
Sugpo (Prawns)
Salt
Pepper
Patis (Fish Sauce)
Taro Leaves
Procedure: 1. Season prawns with salt and pepper, and set aside. 2. Make coco cream and coco milk and set aside 3. Pan fry the prawns 4. Simmer coco milk and add garlic, onions, and Tinapa. Simmer for about 15mins. 5. Add taro leaves, Sili Haba and let it simmer until coco milk is reduced 6. Add simmered coco cream until thickened. Season with Patis, salt and pepper. 7. Arrange in plate and top with Sugpo.
Bacon-wrapped Chicken Chive Roulade Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Gilbert Go
Ingredients:
Chicken breast fillet
Salt to taste
Pepper to taste
Butter
Chives, chopped
Cream cheese (softened)
Bacon strips
Procedure: 1. Lightly pound chicken with meat mallet to flatten them to even thickness. Season with salt/pepper and set aside. 2. In a small bowl, mix cream cheese with chive until well combined. 3. Spread cream cheese mixture over flattened chicken breast. Roll up and wrap each with bacon strips. Use enough bacon to cover
the chicken. 4. Seam side down, place chicken in greaseproof baking pan and bake in a pre -heated 350 degrees (F) oven for about 40 minutes or
until cooked.
Chicken with Spinach Sauce Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Gino Yang
Ingredients:
Chicken breast fillet
Egg
All purpose flour
Japanese bread crumbs
Salt
Pepper
Garlic
Onion
Marsala
Fresh spinach
Fresh button mushrooms
Whipping cream
Lemon
Vegetable oil
Butter
Procedure:
1. Pound chicken and sprinkle with pepper and salt to season. Dip in beaten egg, then flour and then breadcrumbs to coat. 2. Fry chicken in vegetable oil. 3. Sauté onions, garlic, and mushroom. Add Marsala. Cook until reduced. 4. Add spinach leaves and whipping cream and continue cooking. 5. Pour over cooked chicken.
Pansit Luglog with Malay-Vietnamese twist Prepared during Regional Fiesta Food Heat
by Kyle Imao
Ingredients:
1.59 Oz. Sotanghon (Small Pack)
For the CREAM SAUCE
250ML Coconut Cream
½ Tsp. Annatto Powder
2 Tsp. Cornstarch
2 Tsp. Patis
For the SHRIMP SAUCE
Oil for Sautéing 2 Tbsp. Roasted Garlic bits 1 Tsp. Sugar 6 Pcs. Shrimps, peeled, and diced Juice from Crushed Shrimp heads and skin ½ Cup Water 2 Tsp. Patis ¼ Tsp. Annatto Powder ½ Tsp. Cornstarch GARNISH 1 Small Firm Tokwa (Tofu) ¼ Cup Bean Sprouts 1 Hardboiled Egg 1 Tbsp. Cilantro, minced 1 Whole Shrimp, peeled and boiled with shrimp sauce 1 Tbsp. Roasted Garlic bits 2 Tsp. Spring Onions, minced Additional Cilantro Sprigs for garnish For the NUOC MAM SAUCE:
¼ Tsp. of each: Paprika, Onion Powder, Cumin, Nutmeg, Turmeric
For the CHEESE PIMIENTO AND ROASTED PISTACHIO NUT SAUCE
1 Red Pimiento
2 Tsp. Paprika
¼ cup cheddar cheese, shredded
2 Tsp. Butter
½ cup water
¼ sour cream
2 Tbsp. crushed Pistachio nuts
For the MEXICAN SALAD
½ cup Lettuce, shredded (reserve 1 whole leaf for salad bed)
¼ Onion, thinly sliced
½ Tomato, chopped
2 Tbsp. baked or boiled red kidney beans
2 Tbsp. Cheddar Cheese, grated
2 Pcs. Black Olives, sliced
3 Slices Jalapeno Pepper
Procedure:
For CHICKEN: 1. Marinade Chicken Breasts with first six ingredients 2. Crush Tortilla chips by pulsing in a blender until powdery 3. Beat Egg and season with salt 4. Prepare Batter assembly line by putting cornstarch, egg and crushed tortilla onto individual shallow bowls.
1. Heat Oil for frying 2. Dip Chicken piece first in Cornstarch, then egg, then roll onto crushed Tortilla chips. 3. Fry both sides in hot oil until golden brown or chicken is cooked from the inside.
For GUACAMOLE: 1. Combine all ingredients together and give a light stir 2. Adjust taste with more lime and/or salt 3. Add more Jalapeno pepper slices for desired heat.
For MEXICAN RICE PILAF: 1. Sauté Uncooked rice in butter 2. Add Tomato sauce, water and the rest of the ingredients. Mix well and bring to a boil. 3. Simmer in low heat until rice is cooked and liquid dries out.
For CHEESE –PIMIENTO AND ROASTED PISTACHIO NUT SAUCE: 1. Grill Pimiento in open fire or blowtorch until skin burns and flesh softens. 2. Wash off burnt skin of Pimientos, deseed and finely mince the flesh. 3. In a saucepan, combine cheese, pimiento, water, sour cream, paprika and butter altogether. 4. Bring to boil and summer until thick and set aside.
For SALAD: 1. Set aside whole leaf or lettuce for bed. 2. Toss all ingredients together and place on top of lettuce bed.
ASSEMBLE DISH BY: 1. Place a serving of rice on dish, top with chicken and drizzle cheese sauce over chicken. 2. Place salad and Guacamole on other side of the dish. Garnish with Jalapeno peppers, Cilantro sprigs, and shredded cheese.
Filipino Sushi Prepared during Qualifying Round: Pork and Fruits Invention Test
by Louise Mabulo
Ingredients:
1 Nori Wrapper
1 Tbsp. Sesame seeds
4 Tbsp. Rice wine vinegar
2 Tbsp. Sugar
1 Cup Rice
1 Yellow Mango
1 Green Mango
1 Whole Apple
1 Orange
1 Lemon
6 Pcs. Bacon Slices
1 Tbsp. Soy Sauce
6 Cloves Garlic
1 Onion
Cayenne Pepper
Salt and Pepper
Procedure: 1. Dice Apple and Mangoes and then place in a blender. Blend until smooth, set aside. 2. Mince Garlic and Onion. In pan, put in ½ cup of water, bacon slices, garlic, onion, soy sauce, 1 tbsp. sugar, apple and mango
puree, and season with cayenne pepper, pepper, and salt. 3. Wash rice, Ratio is 1:1. Cook over low heat and stir once it boils. Then leave to cook. 4. Zest lemon and orange, then juice. Then cook sesame seeds, add rice wine vinegar and sugar. If vinegar is too strong, add 1 Tsp.
water. 5. Once rice is cooked, mix with vinegar. 6. Check on Adobo, once it’s cooked, add orange and lemon juice. Leave to simmer for a bit. 7. Take off heat, and take Nori wrapper, and lay over a sushi mat, shiny-side down. Place rice evenly over ¾ of the Nori. Place one
strip on Adobo over the bottom of the mat. Add a bit of sauce and a bit of zest. Roll the sushi. Slice off the edges, then sl ice into four pieces.
8. Peel the green mango and with a knife, make thin slits in the surface, and peel. 9. Put sushi on a rectangular plate, put a little sauce on top, then top with zest. 10. 10. Serve with the Green Mango.
Laing Stuffed Chicken Prepared during Regional Fiesta Food Heat
by Louise Mabulo
Ingredients:
2 Pcs. Breast Chicken (deboned and butterfly cut)
5 Pcs. Taro Leaves
2 Tbsp. Alamang
Garlic, minced
Onions, minced
Ginger, minced
½ Tsp. Cayenne Pepper
¼ Stick of Cream Cheese
½ Cup of Flour
1 Tbsp. Ground Pepper
1 Cup Coconut Milk
2 Eggs
All Purpose Cream
Toothpick
Procedure:
1. Sauté minced Garlic, Onions, and Ginger. Add Alamang 2. Add Coconut Milk and Taro Leaves. Leave until it simmers 3. Mix Ingredients until they perfectly blend together. Season to Taste and set aside Laing mixture to cool 4. Prepare the Chicken (Make sure it’s dry) 5. Place Laing and cream cheese together and roll 6. Use the toothpick to hold the meat together 7. Whisk 2 eggs, and prepare dry batter 8. Soak the Chicken in the egg and roll it in the dry batter. Pan-fry (Make sure that it is pan fried until golden brown) 9. Set aside to rest. 10. 10. Blend All-Purpose Cream, Laing, Cream Chees, Pepper, and salt to make a dip.
Chicken Adobo Sa Gata with Roasted Garlic Chips Prepared during Elimination Challenge--Adoboriffic
by Athena Garcia
Ingredients:
Chicken Breast
Coconut Milk
Soy Sauce
Vinegar
Garlic
Onion
Ginger
Bay leaf
Salt
Pepper
Fresh Basil leaf
Procedure: 1. Sear chicken breast skin side down until lightly brown. Set aside. 2. Slice garlic thinly and fry until golden brown, set aside. 3. Sauté onion and ginger then add coconut milk, soy sauce and vinegar. Let it boil. 4. Add chicken breast and bay leaf, season with salt and pepper. Simmer until thick. 5. Serve in a bowl, top with the roasted garlic and basil.
Adobong Basil Pasta Prepared during Elimination Challenge--Adoboriffic
by Emman Buquid
Ingredients:
Basil
Linguini Pasta
Cane Vinegar
Oyster Sauce
Soy Sauce
Sugar
Salt and Pepper
Pork
Cashew nuts
Ground cumin
Onion
Garlic
Procedure:
1. In a pan, sauté onion, garlic, and fresh basil with oyster sauce. 2. Add cane vinegar, a dash of cumin, pepper, salt, a little of soy sauce, water, and chopped pork meat. 3. Meanwhile, bring water to a boil and cook linguini pasta to al dente. 4. Toss cooked pasta with adobo mixture and top with adobo meat flakes and roasted cashew nuts.
Adobong Hito with Thai Salad Prepared during Elimination Challenge--Adoboriffic
by Judel Bautista
Ingredients:
Hito
Coconut cream
Laurel
Peppercorn
Salt
Soy sauce
Fish sauce
Onion
Garlic
Green bell pepper
Yellow bell pepper
Red bell pepper
White sugar
Lemon
Tomato
Procedure:
1. Marinate the fish with Vinegar and Salt. Fry and leave to rest until oil completely dries out. 2. Saute garlic, onions, and sprinkle with salt 3. Add Soy sauce, fish sauce, laurel and pepeprcorn. Add the fried fish. 4. In a mixing bowl, chop and mix the red bell pepper, green bell pepper, yellow bell pepper, and tomatoes. 5. Season with Fish sauce, lemon, and a bit of sugar to taste. 6. Serve the Fried Hito with the Thai salad.