4 THURSDAY, DECEMBER 9, 2010
25 food icons and their favorite recipes
From page 2
Bok choy Quail eggs
Garlic chips Mushrooms
Fried Mini Buns (for garnish)
For the sauces:
Soy and slab sugar reduction
Ginger and green onion
Fresh chili in oil
Plum chutney
Wash duck and remove excess fat. Rub
the inside of the cavity with salt. Smash gar-
lic and ginger with the flat of a knife. Tie
scallions into a knot. Place garlic, ginger
and scallions inside the duck cavity. Bring
water to a boil in a pot large enough to hold
the duck. Add duck, breast-side down. Cov-
er and simmer for 30-40 minutes, turning
duck halfway through the cooking process
(juices from the thigh should run clear
when the thigh is pricked with a fork).
Carefully remove duck, draining liquid
from body cavity back into the pot. Reserve
the stock to make duck foie gras rice.
Plunge the duck into ice water for five
minutes to stop the cooking process and
tighten the skin. Drain, rub with sesame oil,
and let cool to room temperature. To serve,
chop duck into bite-size pieces and arrange
on a platter with condiments and sauces.
To make duck foie gras rice, wash the rice
and drain in a colander. Let stand for half an
hour to dry. Heat oil in a wok. Add shallots
and garlic. Stir-fry until fragrant. Add rice
grains and stir-fry three to four minutes, un-
til glossy and fragrant. Transfer to a
saucepan. Add duck broth and salt. Bring to
a boil over high heat and boil until the liquid
level evaporates to the level of the rice and
steam holes appear. Turn heat to low. Cover
and simmer for 40 minutes. Toss foie gras,
pumpkin seeds and spring onions, adjust
with salt and pepper if necessary.
To make soup: Using the same stock,
blanch noodles, mushrooms, quail eggs
and bok choy. Arrange in soup bowl, in-
cluding the shredded duck meat. Pour over
duck stock and sprinkle with garlic chips.
Garnish it with deep-fried buns.
Gene Gonzalez
An ingenious chef popular for his
classy, innovative restaurants and un-
conventional food books, he is the
brains behind Café Ysabel and founder
of the Center for Asian Culinary Insti-
tute. His favorite recipe reminds him
of the old folks of his childhood in
Sulipan, which is not on the map today
but was situated somewhere around
the Rio Grande de Pampanga. “It’s
comfort food for me,” says Gonzalez.
“Every time I cook and eat it, I couldn’t
help feeling nostalgic.”
Menudo Sulipeña
1 k oxtail, cleaned and washed
2 tbsp butter
4 tbsp olive oil
1 head garlic, chopped
1 medium onion, chopped
3 pcs red pepper, seeded and roasted
½ tbsp paprika picante
½ c ham, cubed
½ c chorizo bilbao, sliced
½ c tomato sauce
1 tbsp tomato paste
½ c cooked garbanzos
3 tbsp brandy
Salt and pepper
Pressure cook oxtail 20 to 25 min-
utes or simmer with enough water to
cover until tender. Set stock aside.
In casserole, heat butter and olive oil.
Sauté garlic and onion, add red and
green peppers and paprika. Stir-fry for
two to three minutes. Add oxtail, ham,
chorizo, tomato sauce and tomato paste.
Add stock and simmer over low fire for
about 10 minutes. Add garbanzos and
brandy. Season with salt and pepper.
GONZALEZ’S Menudo Solipeña
ROMY HOMILLADA
INQUIRER LIFESTYLE
Jay Gamboa
He’s one of the coolest chefs in
town, talented, award-winning and
passionate in bringing pride to the
country. The executive chef of
Cirkulo and Milkyway Restaurants
and general manager for AzuThai
and Tsukiji Japanese Restaurants,
Colin Mackay
The amiable Scottish chef-restaura-
teur Colin Mackay enjoys critically ac-
claimed, award-winning restaurants
which have set a benchmark for excep-
tional cuisine served in cozy ambiance.
He’s been at his culinary best for the part
25 years now. The highlight was in 1996
when he opened Sala restaurant in
Malate. His most recent feat is the re-
laxed European restaurant Sala Bistro,
which stands alongside his very popular
Thai restaurant People’s Palace in Green-
belt, Makati.
Marmalade Steamed Pudding
150 g fresh brown bread crumbs
120 g soft brown sugar
30 g flour sifted with 1 tsp baking
powder and a pinch salt
120 g fresh butter, plus extra for greas- the pudding mixture, which will increase
ing the bowl
180 g coarse cut marmalade
3 pcs large eggs
1 tsp vanilla essence
1 heaped tsp bicarbonate of soda plus
tbsp of water to mix
For serving:
1 pc pudding
2 tbsp cream
anglaise
1 scoop vanilla
seed ice cream
1 pc orange gal-
lete
15 ml Grand
Marnier
Butter eight ce-
ramic ribbed soufflé
bowls. Place the
bread crumbs, flour
mixture and sugar in
large mixing bowl.
Melt the butter with
marmalade in a
saucepan on gentle
heat. Pour the melt-
ed ingredients and MACKAY’S Marmalade Steamed Pudding for garnish if you’re
mix thoroughly.
Ed Quimson
Chef extraordinaire, Quimson has
made a name in local dining for his ad-
venturous flair. There’s really no stop-
ping this chef. Even after he had two
heart attacks and a quintuple bypass,
he still goes around cooking luxurious
dishes. As corporate executive chef of
the Jaka Group of Companies, he is
working harder than ever in the
kitchen to come up with a wide range
of innovative dishes for clients, partic-
ularly of Petra and Pilar, Ladera Grill
and Ladera Golfer’s Lounge in Tagay-
tay.
Chicken and Pork Adobo
with Liver Sauce
½ k whole chicken, cut into 10 pcs
½ k pork-kasim, cut into cubes
1 c soy sauce
½ c vinegar
3 pcs laurel
100 g garlic, minced
0.50 g rock salt
0.50 g ground black pepper
¼ c vegetable oil
400 g chicken liver
½ gallon water
In a pan, sauté garlic. Add pork, soy
sauce, laurel, black pepper, vinegar,
salt and water. Bring to a boil and let
simmer for 30 minutes. Add chicken
and simmer until fully cooked. Remove
pork and chicken from the sauce and
set aside. Boil chicken liver in adobo
sauce. Mash liver thoroughly, then
strain, add pork and chicken to sauce
and serve.
QUIMSON’S Chicken and Pork Adobo with Liver
Sauce
TELLING THE FILIPINO STORY TO THE WORLD
beef on a rack and onto a roasting
pan. Place in oven. Cook for four to
five hours or until tender. Important:
Oven temperature must be this low to
break down the connective tissues of
the beef, resulting in a melt-in-your-
mouth roast beef. Test for tenderness
with a kitchen fork after four hours.
Once done, remove from oven and
GAMBOA’S rest for at least one hour before slic-
Slow-Roasted ing. Serve with horseradish sauce.
Beef Belly You may cook the beef up to two
ROMY HOMILLADA days before and keep in refrigerator.
To reheat, slice beef while cold into
Gamboa is a second-regeneration since the price of prime rib and sir- 1/3-inch-thick slices. Arrange beef
restaurateur, son of Julie Gamboa of loin nowadays is nothing to cheer slices overlapping each other in a
Milkyway Restaurants. His mom at, I offer you the alternative—beef baking tray, pour one-half cup of
was one of the pioneers of fast-ser- belly! Just as tender, and even more stock or water over the beef. Cover
vice food in the country. flavorful than the old standards. with foil, and bake in a 350 °F oven
Chef J has done numerous food And at only a fraction of the cost!” for about 15-20 minutes or until
promotions and judged culinary heated through. Serve. You can
competitions here and abroad. He is Slow-Roasted Beef Belly serve this dish with steamed aspara-
the director for education of Les To- 1 pc US boneless beef belly or gus and zucchini, roasted tomatoes.
ques Blanches Philippines, an asso- short plate, about 3-4 kg (available For the sauce:
ciation of chefs. at SM Supermarket) 1 c prepared horseradish, avail-
“Roast beef in our house is serious ½ c whole peppercorns, crushed able at delis and supermarkets
business,” he says. “Meaning, it’s ½ c rock salt 1 c milk
served only during very special oc- 2 heads garlic, peeled and minced 1 tsp chopped parsley
casions, like Christmas, New Year, or Preheat oven to 280 °F. Combine Salt and pepper to taste
birthday celebrations. It is very hard crushed peppercorns, salt and garlic Combine all ingredients. Mix
to resist a great roast. However, into a paste. Rub on top of beef. Place well. Serve with beef on the side.
Vic-Vic Villavicencio
Give it up for the brain be-
hind the phenomenal “eat-all-
you-can” but “no-leftover”
restaurant. It was he who start-
ed buffet meals. That’s so typi-
cal of Villavicencio, who’s a ge-
nius when it comes to innova-
tion and uniqueness. As a seri-
ous angler, he has a penchant
for seafood. His favorite dishes
include freshly caught tuna and
dulong, which is seasonal.
These days, Kamayan, Saisaki,
Dads, Something Fishy and
Triple-V Express remain indus-
try leaders.
Whisk the eggs until frothy and beat gen-
tly into the mixture until blended well. Cajun Yellow Fin Tuna (Pan-
Dissolve the bicarbonate of soda in one grill fresh tuna marinated
tablespoon of cold water. Stir this into with butter and spices)
250 g Yellow fin
in volume as it absorbs the bicarbonate
tuna loin (fillet 1½ x
of soda.
1-inch slice)
Spoon the mixture into the dishes and
¼ c melted butter
place in deep food pan. Add boiling wa-
2 tsp mixed spices
ter around cover with foil and bake at
1 tsp cayenne
170 °F for an hour. Remove from oven,
powder
keep covered and
1 tsp paprika
allow to cool.
1 tsp chili flakes
Once cooked, re-
1 tsp salt
move from the
1 tsp garlic
ramekins and serve
1 tsp pepper
hot with fresh egg
1 pc aluminum foil
custard made by
Dip tuna fillet in
warming three egg
cold melted butter
yolks and three ta-
slightly. Roll the fillet VILLAVICENCIO’S Cajun Yellow Fin Tuna
blespoon of sugar
into mixed spices until
with 500 ml of ANDREW TADALAN
coated. Wrap in alu-
pouring cream till
minum foil. Set aside. that tuna meat is raw inside.
slightly thickened.
Heat the skillet pan up to Unwrap grilled tuna and slice
You can add a gen-
medium heat. into ½-inch thick. Serve with
erous shot of Grand
Pan grill wrapped tuna both wasabi mayo or soy sauce on
Marnier or brandy
sides for five seconds. Make sure the side.
to this sauce. Add a
scoop of vanilla ice
cream on top and a
dried orange slice Señor Anastacio de Alba
The esteemed maestro of Span-
out to impress! ish cookery in the country, he has
made jamon serrano, chorizos,
paella and lengua popular to the
Filipino palate. He has taught lo-
cal chefs authentic Spanish cook-
ing including the intricate
preparation of tapas. Through
the years, he has loyal diners
who have patronized his
meals since he came to Manila
in the ’50s. He put up his own
Spanish restaurant, Alba Cuci-
na Española, in Malate, and the
very popular Las Paellas. Today,
Alba’s Restaurant is being oper-
ated by son Miguel.
Tuhod y Batoc (Stewed 1 c brown sauce or gravy
Cut beef into cubes or serv-
ox-knee cap and chuck ing portions. Mix all ingredi-
in brown sauce) ents in a pot. Boil until done
(Serves 5-6) or until beef is tender. Sepa-
600 g beef chuck rate beef and strain sauce.
400 g beef shin/shank Bring beef and sauce back to
3 tbsp olive oil heat. Simmer for 15 minutes.
3 pcs medium onions, Note: Potatoes, mushroom
quartered and red and green pepper
2 pcs garlic head can be added.
2 pcs bay leaf
½ tsp ground pepper ALBA’S
1 tbsp vinegar Tuhod y
1 c white wine Batoc
1 tsp paprika
Salt and pepper
to taste
1 pinch cumin
1 pinch thyme
1 pinch cinna-
mon
2 c beef stock
ARNOLD ALMACEN 25 FOOD ICONS 6