donfacundo
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Post by donfacundo on Jan 17, 2008 22:49:35 GMT 8
FOR ALL PATRONS:
pls give me a feedback if you have cooked the recipe i gave you. Pls tell me your comments and suggestions.
remember that most recipes i am sharing are modified by myself so that it will suit the filipino bugdet without compromising the taste. i go for authenticity thats why i have to use the expensive ones which must not be substituted and as much as possible, i have substituted ingredients if we can find cheaper alternatives locally available and accesible.
feel free to pm me for any inquiries.
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Post by Alphabolt on Jan 17, 2008 23:52:38 GMT 8
BTW, how do I make sun dried tomotoes at home? I tried slicing tomatoes into halves, massaged them with salt then put them under a turbo broiler. didn't get the same results... heheheh you sun- dry whole fresh tomatoes until dry... that's it... cut it your way as you need or please... Is there a more hygienic way of "sunning" the tomatoes? ...I can just imagine the larvae and the $hit from the insects and vermin Do you sun the tomatoes with a screen cover ala food covers? just being totally ignorant ..sorry
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Post by Alphabolt on Jan 17, 2008 23:59:55 GMT 8
Don F: Do you have a recipe for the dry kind of Bicol Express? A staff of mine gave me a bottle last christmas and I loved it. Kakasawa na kasi yung may sabaw. TIA PA, being a bicolano na tamad heheh I think you can just get the bicol express that is wet/saucy + drain it + turbo broiler it for a few minutes + air it + dry heat in oven toaster (dont brown)...then serve it ll be somewhat dry yet retain the yumminess ;D
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donfacundo
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Post by donfacundo on Jan 18, 2008 0:14:12 GMT 8
you sun- dry whole fresh tomatoes until dry... that's it... cut it your way as you need or please... Is there a more hygienic way of "sunning" the tomatoes? ...I can just imagine the larvae and the $hit from the insects and vermin Do you sun the tomatoes with a screen cover ala food covers? just being totally ignorant ..sorry yes pwede po! use a strainer and cover it with fine screen... actually, here in our place, there's no muchos insektos flying around so i can sun-dry it up without covering
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Post by govegan on Jan 20, 2008 14:17:06 GMT 8
don facundo, what's happening!?! would just like to know whats brussel sprout in tagalog? do you know any easy to prepare/cook vegetarian/vegan meals? thanks!!!
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donfacundo
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Post by donfacundo on Jan 21, 2008 8:22:51 GMT 8
don facundo, what's happening!?! would just like to know whats brussel sprout in tagalog? do you know any easy to prepare/cook vegetarian/vegan meals? thanks!!! what do you mean what's happening? actually, i dont know what brussel sprouts in filipino. you have 'em? they're so expensive, ayt? i used them before when i use to work at a fine dining restaurant. you can either cook 'em blanched and have sauces/ dips, you can also use them for chinese- style stir fries... what vegan type do you refer to? is it total vegan? with no animal source at all? pls specify so i can help you with my total, semi, lacto vegan recipes... ;D
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Post by govegan on Jan 21, 2008 13:54:04 GMT 8
do you happen to know if brussel sprouts are available in our local supermarkets? if you could provide easy to cook total vegan recipes that would be much appreciated! what's happening? what's up? thanks, man! go vegan!
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PiPer
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Post by PiPer on Jan 21, 2008 15:01:40 GMT 8
Hi! Any ideas on using Mascarpone cheese? I've been meaning to use it but haven't seen any interesting recipe (online) on it. (For pasta, maybe?) Help :-)
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donfacundo
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Post by donfacundo on Jan 21, 2008 21:18:05 GMT 8
do you happen to know if brussel sprouts are available in our local supermarkets? if you could provide easy to cook total vegan recipes that would be much appreciated! what's happening? what's up? thanks, man! go vegan! brussel sprouts can be bought @ santis, annapolis. actually sir, ive been struggling to make dishes out of total vegan ingredients. i wont be able to give you recipes but just hints... for flavors: use herbs. French/ Mediterranean: you could buy fresh, would be better. tarragon, thyme, rosemary, dill, chervil are some staples you must have in your kitchen. Indian: where to buy: ASSAD UN ave manila infront of unilever. use their spices for your curries. i dont know if total vegans do eat mushrooms, coz they are not plants. they are classified as fungi. but anyway, you can stir fry them chinese style, just add your veggies, salt/pepper and finish with sesame oil. always use red wine to deglaze your mushrooms. also try searching for hummus and baba ganoush recipes on the net. they are great dips for your breads. im sorry if i couldnt answer your querries. it would be a challenge for me to research about vegan lifestyle. BTW, i have posted salad vinaigrettes on the other thread. pls just do find it, it will give you insights about them and i have posted some recipes there. hope this helps.
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donfacundo
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Post by donfacundo on Jan 21, 2008 21:49:42 GMT 8
Hi! Any ideas on using Mascarpone cheese? I've been meaning to use it but haven't seen any interesting recipe (online) on it. (For pasta, maybe?) Help :-) Mascarpone is a triple-cream cheese made from crème fraîche by denaturing with rennet. After denaturation, whey is removed without pressing or aging. it is flavorless. tasteless. it is a dessert cheese. you must not use this for cooking coz it melts easily on heat. it is best served on desserts and pastries. you can also use it as spreads on bread. just add anchovies, butter, herbs and spices. i would recommend you to use chervil, dill, rosemary and thyme for herbs. cinnamon, nutmeg, all spice, mace for spices... feel free to experiment...
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PiPer
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Post by PiPer on Jan 21, 2008 22:17:57 GMT 8
So THAT's why I can't find much recipes on it except for Tiramisu and many other desserts! I have left the one at home unopened 'til I knew what I'd do with it, so I didn't know that it's tasteless!
Thank you, thank you!!! :-)
(I baked some pan de sal today, so I'll try some of it with that. If only I am capable of making Tiramisu....!)
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donfacundo
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Post by donfacundo on Jan 21, 2008 22:20:58 GMT 8
So THAT's why I can't find much recipes on it except for Tiramisu and many other desserts! I have left the one at home unopened 'til I knew what I'd do with it, so I didn't know that it's tasteless! Thank you, thank you!!! :-) (I baked some pan de sal today, so I'll try some of it with that. If only I am capable of making Tiramisu....!) hey can i taste your tiramisu? hehehe morato area po! Ingredients * STRONG ESPRESSO, 4 ounces (or substitute 2 teaspoons instant coffee in 1/2 cup water) * ITALIAN BRANDY, 2 ounces * EGG YOLKS, 4 * SUGAR, 2 tablespoons * EGG WHITES, 2 * MASCARPONE CHEESE, 2 cups (may substitute ricotta or cream cheese) * SAVOIARDI, (lady fingers/ broas) 30 small, or 15 broken in half * BITTERSWEET CHOCOLATE, 3 ounces, broken into 1/4-inch pieces * MILK CHOCOLATE, 3 ounces, shaved or grated * WINE GOBLETS, 6 large Directions 1. Mix coffee and brandy together and set aside. 2. Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes. 3. Meanwhile, beat egg whites to stiff peaks. 4. Fold mascarpone into egg yolk mixture one quarter at a time. 5. Fold mascarpone mixture into egg whites and set aside. 6. Lay savoiardi along edges of wine goblets all the way to the bottom, lining the entire glass (while keeping 6 savoiardi for later use). 7. Using a pastry brush, and paint the cookies with the espresso/brandy mixture. 8. Fill each goblet one-third full with mascarpone mixture and sprinkle with broken chocolate. 9. Lay one savoiardi across center and paint with coffee mixture. 10. Fill each goblet with remaining mascarpone mixture, topping each with shaved chocolate. 11. Lay one savoiardi in each goblet and paint with espresso mixture.
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PiPer
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Post by PiPer on Jan 21, 2008 22:37:03 GMT 8
OMG! Thanks, but no thanks :-) I can't imagine myself making this!!!!! HAHA! I'll stick to the easy ones first.
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donfacundo
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Post by donfacundo on Jan 21, 2008 22:42:11 GMT 8
OMG! Thanks, but no thanks :-) I can't imagine myself making this!!!!! HAHA! I'll stick to the easy ones first. the pana cotta is the easiest to make. i teach my grade school cousins and let them do it on my supervision only... bout the tiramisu, they are just assemblies... or what we know as refrigerated cakes.
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donfacundo
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Post by donfacundo on Jan 22, 2008 23:12:25 GMT 8
tempura sauce[glow=red,2,300][/glow]
1 tsp dashi powder + 500 ml water to form dashi stock 1/2 c sake 1/2 c mirin 1/8 c kikkoman soy sauce grated ginger
teriyaki sauce[glow=red,2,300][/glow]
tempura sauce (see recipe above) 1/2 kg chicken bones 500 gm mirepoix (carrots, leeks, white onions, celery) 1/4 c ground peanuts
roast bones and mirepoix until vegggies are wilted and bones are smoke black. on a pan, combine all ingredients. cook on low flame until thick...
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Post by allegra on Jan 23, 2008 23:12:38 GMT 8
Chef Don, How about an easy to prepare meal or suggestions for the PinoyMTBiker Tri team and I guess sa mtbikers as well It has to be 65% carbs , 13% protein , and 22% fat It's just a guide , it doesnt have to be so exact of course Preferably food w/ little or no preservatives, no dairy products Easy to prepare since we might have to prepare/cook it ourselves Thanx!
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Post by Alphabolt on Jan 23, 2008 23:20:52 GMT 8
Chef,
how do I make breaded & fried fish fillet taste better? labahita s yummy but gets boring after the 2nd piece
I tried mixing some thyme, hot sauce and chili garlic souce (drops lang) to the fish fillets prior to breading em...twas so so
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donfacundo
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Post by donfacundo on Jan 24, 2008 22:47:06 GMT 8
Chef Don, How about an easy to prepare meal or suggestions for the PinoyMTBiker Tri team and I guess sa mtbikers as well It has to be 65% carbs , 13% protein , and 22% fat It's just a guide , it doesnt have to be so exact of course Preferably food w/ little or no preservatives, no dairy products Easy to prepare since we might have to prepare/cook it ourselves Thanx! hi sir! i'll get back to you soon. i'll be consulting my nutritionist- dietician friend. ;D
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donfacundo
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Post by donfacundo on Jan 24, 2008 22:57:02 GMT 8
Chef, how do I make breaded & fried fish fillet taste better? labahita s yummy but gets boring after the 2nd piece I tried mixing some thyme, hot sauce and chili garlic souce (drops lang) to the fish fillets prior to breading em...twas so so the sauce! the crowning glory of every meal...[glow=red,2,300][/glow] labahita belongs to the dory family, known for their creamy flesh... try this combination of breadings. flour, egg, japanese breadcrumbs. dredge respectively. oil must be new and plenty when cooking. cream of spinach sauce: 1 bunch spinach leaves, blanched then shocked in ice cold water. 2 pack all purpose cream (you can use whipping cream if you have) puree on a blender then strain. finish with salt/pepper/butter... add togarashi or chili flakes or tabasco. labahita is also best served poached. fish stock tarragon saffron (optional) orange rind s/p BTW, dont use thyme... try tarragon, dill, chervil instead... thyme is good with land animals not with sea creatures hehehe...
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Post by allegra on Jan 25, 2008 9:07:29 GMT 8
Chef Don, How about an easy to prepare meal or suggestions for the PinoyMTBiker Tri team and I guess sa mtbikers as well It has to be 65% carbs , 13% protein , and 22% fat It's just a guide , it doesnt have to be so exact of course Preferably food w/ little or no preservatives, no dairy products Easy to prepare since we might have to prepare/cook it ourselves Thanx! hi sir! i'll get back to you soon. i'll be consulting my nutritionist- dietician friend. ;D It will be much appreciated brad! We'll call it , Don's Training Fuel!
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Post by Alphabolt on Jan 25, 2008 9:12:02 GMT 8
Thanks , Don! Chef, how do I make breaded & fried fish fillet taste better? labahita s yummy but gets boring after the 2nd piece I tried mixing some thyme, hot sauce and chili garlic souce (drops lang) to the fish fillets prior to breading em...twas so so the sauce! the crowning glory of every meal...[glow=red,2,300][/glow] labahita belongs to the dory family, known for their creamy flesh... try this combination of breadings. flour, egg, japanese breadcrumbs. dredge respectively. oil must be new and plenty when cooking. cream of spinach sauce: 1 bunch spinach leaves, blanched then shocked in ice cold water. 2 pack all purpose cream (you can use whipping cream if you have) puree on a blender then strain. finish with salt/pepper/butter... add togarashi or chili flakes or tabasco. labahita is also best served poached. fish stock tarragon saffron (optional) orange rind s/p BTW, dont use thyme... try tarragon, dill, chervil instead... thyme is good with land animals not with sea creatures hehehe...
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Post by ice on Jan 25, 2008 10:26:48 GMT 8
hi don! my aunt sent me over some dried cod fish... can I request for a cool recipe aside from the usual bacalao de viszcaina? thanks in advance brad! curahee!
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donfacundo
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Post by donfacundo on Jan 25, 2008 21:26:04 GMT 8
hi don! my aunt sent me over some dried cod fish... can I request for a cool recipe aside from the usual bacalao de viszcaina? thanks in advance brad! curahee! try this![glow=red,2,300][/glow] bacalao salad (dried cod fish salad)[glow=red,2,300][/glow] FYI: this is my orig recipe ;D 200 gm dried cod, soaked in water for 2 days, changing every day. keep refrigerated (to remove saltiness) 1 pack mesclun salad greens/ romaine/ lolo rosa greens (iceberg lettuce sucks! lol! ;D ) salsa:1 tsp white onion, minced 1 cloves garlic, minced 1 large tomato; seeded and diced 1 large ripe mango, pureed 1/8 tsp cilantro, chopped s/p aubergine and cod enchilada[glow=red,2,300][/glow] 200 gm dried cod, soaked in water for 2 days, changing every day. keep refrigerated (to remove saltiness) 5 pcs large eggplant, grilled, skins removed 1 c pure coconut milk (kakang gata would be the best) tomatoes, onions s/p
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donfacundo
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Post by donfacundo on Feb 11, 2008 20:22:28 GMT 8
[glow=red,2,300][/glow]Beef Quesadillas
yield: 1 pc
2 pcs 8 inches tortilla flour
FILLING: 70 gm beef top blade/ sirloin (marinated in 2 tbsp red wine + 1 clove garlic, salt/ pepper) 1/2 tsp green bell pepper 1/2 tsp red bell pepper 1/2 tsp celery 5 dashes knorr seasoning 2 drops tabasco 1/4 tsp garlic 1/2 tsp onion 2 tbsp quickmelt 1 tsp mozarella (optional)
sear beef. set aside.
saute remaining ingredients except tortilla flour and cheeses. add beef. cook for another minute. set aside
on a non stick pan, lay 1 tortilla, add half of the cheese and filling. top with remaining cheese and add tortilla flour. cook on low flame until tortillla is cooked. flip on the other side.
serve with garlic mayo or bbq sauce!
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Julia
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Post by Julia on Feb 14, 2008 21:54:30 GMT 8
[/quote]
a perfect cheesecake is soft and crumbly one... remember classic cheesecakes are not baked... they are just assembled... and you make them crunchy by refrigerating them...
hope this helps... ;D[/quote]
ARRRGH!!!sabi ko na nga ba eh... i baked the crust then baked the cheesecake for 1 hour! the sides became black!!! but the middle tastes good.
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Post by xctofi on Feb 21, 2008 20:45:56 GMT 8
Chef Donfac, i love to grill, specially beef. why is it sometimes that the meat becomes hard (parang bubblegum ) when done? is it because its overcooked (or grilled)? the meat itself is not tender? usually its T bone for us. most of the time malambot naman ang luto i just rub some herbs etc then grill. any tips/recipes for a melts in your mouth grilled beef? (yung tipong nadudurog sa kalambutan yung karne! ;D) TIA Tofi
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donfacundo
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Post by donfacundo on Feb 22, 2008 21:52:27 GMT 8
melts in your mouth steaks? hmm... try using imported meats. usually, local meat especially from the market are really tough bec filipinos doesnt know how to store meat after the cascass has been slaughtered. freshness to many people means "bagong katay" which is dead wrong. after the carcass has been slaughtered, it must be given ample time for the muscle to relax. and then blast freeze so the hemoglobin in the blood will stay and will keep the muscles soft when thawed and ready to eat...
(kaya nga makunat ang mga karne naten sa palengke, pagkakatay, pinaparada na sa sabitan!) hehehe ;D
i will recommend you to buy top blade steaks for that really good and juicy steaks, however, you cannot cook it any better that medium well (MW) coz the top blade comes from the chuck part of the carcass... (shoulder part wc has lots of movement)
buy the imported ones found in the supermarkets... you can rarely find local meats with such softness save for monterey...
suggested cuts for steaks, pot roasts...[glow=red,2,300][/glow]
top blade, rib eye (expensive), tenderloin, sirloin...
there are brazilian top blade at shopwise where you can buy the for 370pesos/kg. there are local and non CAB angus beef that are less expensive than the USDA grade CAB (certified angus beef)
if you want to really please someone, try buying CAB ribeye @ santis, 1700 pesos/kg or the more expensive american wagyu ribeye @ 3500/kg. the most expensive so far is the kobe wagyu that sells for a staggering 18-22k/kg! i've heard that there are pineapple -fed bukidnon wagyu out in the market now but i do not have any particulars on where to buy it.
recommended cooking procedures: [glow=red,2,300][/glow]
2cm: directly grill it
3cm- above: sear it first then grill
sear: defined as cooking at very high heat and a few liquid e.g. oil
logic: searing makes your meat lock in the flavor and moisture [hemoglobin (meat juice) yung akala natin na dugo na lumalabas)], improves texture and appearance.
recommended grilling time per side in minutes: 1.5-2 cm thick[glow=red,2,300][/glow]
Blue (B) : pan sear only Rare (R) :1-2 Medium Rare (MR) :2-3 Medium (M) :3-4 Medium Well (MW) :4-5 Well Done (WD) :5-6
for thickness that exceeds 3 cm, i would recommend you to rest the beef for 3-4 minutes after grilling both sides, for M-WD doneness
for marination:[glow=red,2,300][/glow]
salt/ pepper/ spanish paprika/ oil only (you eat steaks for the taste of the meat not of the marination)
i suggest you cook a good sauce instead:
Red wine reduction with caramelized mushrooms and herbs:[glow=red,2,300][/glow]
2 c red wine (corked) do not use crown type or tetra packed 1/2 tsp rosemary or thyme 1/2 c shiitake or button mushrooms salt/ pepper/ butter
caramelize mushrooms by sauteing in oil until almost crispy (mushrooms bring out their flavor when fully cooked), but do not burn. set aside
put the red wine a pan with the herbs at low flame... reduce until semi syrup... season with salt/pepper/butter...
HTH... and give me feedbacks after your sampling ;D
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Post by xctofi on Feb 22, 2008 22:04:07 GMT 8
Thanks donF, im not gonna spend 1700 pesos/kg or 3500/kg!!! matibay naman ngipin namin! (no cavities!hehehe)
how about if i boil the meat to make it tender before grilling,will that help? or am i losing the flavor by doing that?
the sauce i like! thanks again! i'll be grilling this weekend again!hehehe
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Post by Ben Dover on Feb 22, 2008 22:07:34 GMT 8
don, any truth to throwing in a couple of match heads to make meat tender? i just heard of it.
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Post by baboinsky on Feb 22, 2008 22:12:29 GMT 8
Don Facundo: Do you know where I can fine some halloumi cheese?
TIA
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