Official Website of Rochelle Sy Chua
Posted by Rochelle Sy Chua On March 17, 2013
I LOVE corn! You know what?
The most delicious corn creations are actually the ones made so simply! Since I’m a total newbie at cooking, I’ll start with a very simple recipe that I tried out today. I’ve been researching for a good easy-to-follow recipes on the net. You know even to the detail of how to boil a corn. I found one excellent article online by Food52 and that was what I followed. Read More
Posted by Rochelle Sy Chua On December 2, 2012
Last October, I went to the grocery and got myself some Splenda products. I was planning to eat healthy. I thought that substituting sugar with a healthier alternative was good for me. After reading hundreds of recipes that features Splenda, I still ended up clueless with what to cook. Not to mention that I had to prepare to move to my new place last month. I was too busy to even cook!
Well, now that I have settled in the condo, I’m ready to cook up a few simple meals! This is an activity which I find difficult and exciting at the same time.
I asked a close friend to help me out. It’s vital for me to seek help because I can’t even cook a decent egg (I’m that inexperienced with cooking!). She was very supportive and suggested that we prepare a whole meal using Splenda as a supplementary ingredient. WOW! I was only thinking of one or two recipes but we ended up preparing four dishes!!!
There were two things that I was looking out for the activity:
Yesterday, we finally did it! After almost two hours, all 4 dishes were completed! I didn’t do the cooking but I was mostly chopping things and observing my friend cook. She’s truly the best! I truly appreciate the help she extended. I think I can cook those dishes by myself in the future. With regards to the taste, it was actually good! I didn’t feel guilty eating a lot because I know it has less calories since we used Splenda.
Here are the recipes of our delicious lunch yesterday (thanks Maus!):
1st item: Sopas
Ingredients:
1/3 cup Elbow Macaroni
1 cup Sliced Hotdog
1 cup Diced Carrots
1 cup Diced Potatoes
1/2 cup Sliced Onions
1 box All-Purpose Cream
3 cups Water
Cooking Oil
Salt, Pepper & Granulated Splenda to taste
Procedure:
2nd item: Chili Ground Beef
Ingredients:
1/3 kilo of Ground Beef
Cooking Oil
10 cloves of Garlic diced.
3 pieces of Chili
1/2 tablespoon Soy Sauce
Salt & Granulated Splenda to taste
Procedure:
3rd item: Vanilla Gulaman with Lychee
Ingredients:
12 grams White Gulaman Powder (unflavored)
3 cups Water
1 cup Granulated Splenda
1 cup Condensed Milk
2 tablespoons Vanilla Extract
1 can Lychee
Procedure:
4th item: Kiamoy Lemonade
Serving: 1 glass
Ingredients:
2 pieces kiamoy
2 Splenda packets
1 piece lemon
Water
Procedure:
Posted by Rochelle Sy Chua On November 7, 2011
The Caesar Salad was the star from Mario’s 40th anniversary celebration dinner that I attended 2 weeks ago.
All of our attention were fixed on the table where a representative showed us how they prepared their famous Caesar Salad. Caesar Salad has always been a favorite among Mario’s diners. I was pleasantly surprised to know that Mario’s actually prepare the caesar sauce from scratch.
I was totally in awe that I decided to write this entry solely for the Caesar Salad.
Caesar Salad by Mario’s Restaurant
So, what do you think? Will you able to do this on your own? Do you think you’ll be able to make caesar salad that will have the same taste as what Mario’s serve to their customers in the restaurant?
Thanks again Mario’s for the wonderful dinner. This Caesar Salad will always be a favorite among diners! 🙂
Posted by Rochelle Sy Chua On September 11, 2011
As promised in my previous post, I’m sharing here the recipes given to us during the cooking demo yesterday. Several bloggers including myself are so honored to watch Chef Marc Chalopin cook two wonderful dishes. We were able to taste those yummy dishes too. I wish I could have gotten more of the burgers because it definitely tasted so good. We all wanted more!
Chef Chalopin is ADF+Enderun executive chef who joined in 2008 to supervise the culinary program in Manila, control the quality of instructors and curriculum, teach advanced culinary classes, as well as partner with suppliers to get the best produce, materials and equipment available. Before joining Enderun, Chef Marc Chalopin has had 25 years of experience. He has worked with the best chefs in the world including: Joel Robuchon, Alain Ducasse, Louis Grondard and Alain Reix.
Chef Chalopin was very engaging while he cooked in front of us. He was providing tips in cooking and preparing dishes. It was really funny when he was asking us if we have ovens and ice cream makers.
Without further ado, here are the recipes of the two dishes Chef Marc Chalopin made. Thanks to ADF+Enderun for this opportunity! I hope to be able to cook the dishes when I get the right equipment. 🙂
Chocolat Liegeois
Ingredients:
Chocolate Ice Cream
1 quart Milk (1 liter)
1/2 cup Heavy cream (12 cL)
2 1/4 oz Butter (60g)
8 1/4 oz Sugar (230g)
1 3/4 oz Honey (50g)
1 lb Guanaja couverture
chocolate (450g)
1 oz Cocoa paste (30g)
3 1/2 oz Egg yolks (100g)
Chocolate Sauce
1/2 L Milk
1 cup Heavy cream (25 cL)
600g Dark couverture chocolaté, preferably 65% dark
40g Cocoa paste
150g Sugar
Coffee and Rum Granite
1 quart Coffee (1 liter)
5 1/4 oz Sugar (150g)
6 3/4 T Dark rum (10cL)
Chantilly Cream
1 L Heavy cream
Seeds from 2 vanilla beans, split and scraped
160g Sugar
Nougatine
50g Slivered almonds
50g Sugar
50g Liquid glucose
50g Butter
Making the Ice Cream
– Heat all the chocolate ice cream ingredients to 183F (84C) in a double broiler.
– Chill to 39F (4C), let sit, process in the ice cream maker, and set aside.
Making the Granite
– Sugar the coffee, add rum, and freeze.
– Once the mixture is frozen, use a fork to break it up into ice flakes.
Preparing the Chocolate Sauce
– To make the chocolate sauce, combine milk, cream and sugar.
– Remove from heat and add to the dark couverture, broken into small pieces, and cocoa paste.
– Put in an ice bath when couverture melts completely.
Preparing the Chantilly Cream
– Whip cream together with sugar and vanilla seeds. Do not overbeat: the cream should only be semi-firm.
Making the Nougatine
– Melt sugar, butter, and glucose in a pan, and bring to a boil. Add sliced almonds and mix well.
– Spread the mixture out on a Teflon baking sheet. Bake in a 350F (180C) oven for 10 minutes.
Finish and Assembly:
Fill a tall dessert glass, alternating the different elements of the dessert, except the vanilla-flavored Chantilly cream, which is to be added last. Sprinkle with cocoa powder and nougatine pieces just before serving.
Shrimp Targar Burgers
Ingredients:
400g Medium Shrimps
1 White Onion
2 leaves Tarragon
5g Paprika
30g Mayonnaise
Salt (as needed)
Espelette spice (as needed)
1 Lemon
Garnish
2 Baby romaine
12 Mini-buns
24 Sundried tomato petals
Tartar Sauce
125g Mayonnaise
10g Pomery mustard
1 Grated lemon peel
1/2 Lemon juice
1/2 bunch Chervil
1/2 bunch Parsley
1 pc Red onion
30g Capers in vinegar
Sundried Tomatoes
1kg Tomatoes
5 sprigs Thyme
3 cloves Garlic
10 Sugar (winter)
Olive oil (as needed)
Salt (as needed)
Pepper (as needed)
Preparation/Method:
Preparation of the Stuffing
– Shell the shrimp, remove the gut, and dice.
– Peel the white onion and chop finely.
– Pluck and chop the tarragon.
– Remove the lemon peel and chop finely.
– In a mixing bowl, combine all the stuffing ingredients in order to obtain a smooth paste.
– Divide into twelve (12) and mould into a round between two sheets of wax paper using a cookie cutter.
– Refrigerate.
Preparation of the Garnish
– Pluck the roulette (baby romaines) and cut the hearts into 4 thin slices.
– Drain the sun dried tomatoes.
– Lightly toast the buns (already cut in half)
Preparation of the Tartar Sauce
– Grate the lemon rind. Squeeze and recover its juice.
– Pluck and crush the parsley.
– Pluck and crush the chervil.
– Peel and chop the red onion.
– Drain and crush the capers.
– Combine all the ingredients in a mayonnaise.
– Finish with the lemon juice and mustard.
– Set aside.
Finish and Presentation:
– Saute the stuffing squares in olive oil over medium heat for 6 to 8 minutes depending on the thickness.
– Spread the tartar sauce on the buns.
– Place 1 slice of mini romaine and 1 sun dried tomato petal. Place the fried stuffing square over top.
– Add a tablespoon of sauce and the second slice of mini romaine and 1 tomato petal.
– Close the burger with the other half of the bun. Place toothpick at the center to hold the burger together.
– Put in the oven for 1 minute.
Necessary Steps to Prepare the Recipe
Sundried Tomatoes
– Peel, seed and cut the tomatoes into four petals.
– Place them in a salad bowl. Add 40mL of olive oil, salt and pepper.
– Sweeten if necessary.
– Mix delicately.
– Line a baking sheet with wax paper. Spread the petals making sure there is enough space between them.
– Crush the garlic cloves with the palm of the hand without crushing them completely.
– Sprinkle them over the tomatoes.
– Equally sprinkle on some thyme.
– Tip over the mixing bowl to pour out the remaining juice.
– Bake at 90C for 4 hours.
– Oil them lightly if necessary.
– Place the dry ones on top of the moist ones below.
– Remove the tomatoes as they crystallize. Let cool.
– Arrange them in a plastic box or in a jar.
– Cover them with olive oil.
– Refrigerate.
I can’t get enough of the burgers! I’ll surely try that recipe as soon as I get the chance. Too sad that I was only able to try one piece. When I was trying to go back to the buffet table to get one more, the tray was already empty.
Oh well, good thing the recipe was shared with us. So here I am, sharing it with you. If you get to make the burgers successfully, can you share some to me? I miss eating it already!
——————–
Enderun Colleges
1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City 1634 Philippines
(02) 856-5000
Posted by Rochelle Sy Chua On March 16, 2011
I was lucky to be one of the invited bloggers to taste the dishes created from Century Bangus. Now is really a great time for me as I need to lose a lot of weight. I know that eating fish will be the best way for me to achieve that goal. Plus, we all know that fish does have a lot of healthy benefits.
I actually saw Century Bangus product line in the supermarket but never really took time to notice them. Good thing I attended the bloggers’ event or else, I’d be missing a whole lot. Next time, I will actually look for Century Bangus in the grocery and will buy some for sure.
Century Bangus is the newest addition to Century Canning Corporation’s products. I’m pretty sure you’re very familiar with Century Tuna. Now, Century Bangus is their newest baby with a whole range of products that come with it namely:
Why do those products worth looking into? Well, it’s because they are healthy, delicious and most importantly, fresh. Century takes pride in the processing of their bangus. It was grown and farmed in seawater cages somewhere in Southern Mindanao. As the fish are harvested, they are brought immediately to Century’s facilities where the fish is processed and packed on the same day.
We are assured that whenever we buy a Century Bangus product, it’s of high quality and fresh. Plus, do you know that Century’s facilities have even been accredited by the EU and US FDA? Now, that can definitely give us a peace of mind 🙂
So you bought a Century Bangus product but you wanted to get more ideas as to how to prepare it. You’re in luck because I’m going to share with you the recipes of the 3 yummy dishes Chef Apple prepared for us that night.
Century Bangus Salad with Caramelized Pear & Walnuts
Ingredients:
1/4 cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
Caramelized Pears:
2 tablespoon granulated sugar
1 cup canned pear, sliced
Honey Lemon Vinaigrette:
1/4 cup lemon juice
2 tablespoons honey
salt & pepper to taste
1 cup extra virgin olive oil
6 cups mixed greens
1/2 cup chopped toasted walnuts
1/2 cup cherry tomatoes
3 tablespoons reduced balsamic vinegar
*** to reduce balsamic vinegar: pour 2 cups balsamic vinegar into a skillet or saucepan. Allow it to simmer with occasional stirring for about 5 minutes until a little syrupy or desired consistency is achieved. Remove from heat to allow it to thicken some more as it cools.
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin & set aside. Sprinkle sugar on pears. Pan-grill on a skillet brushed lightly with oil until caramelized. Set aside. Whisk together lemon juice, honey, salt, pepper & extra virgin olive oil. Cover & chill until ready to serve.
Toss together mixed greens, walnuts & cherry tomatoes. Arrange on a plate topped with bangus flakes & caramelized pears. Drizzle with vinaigrette and reduced balsamic vinegar.
Makes 6 servings.
Century Bangus & Kani Burrito
Ingredients:
1/4 cup cooking oil
1-410 grams Century Premium Boneless Bangus Marinated
1 cup Japanese mayonnaise
1/2 teaspoon wasabi paste
4 pieces kani (Japanese crab sticks), cut into strips
1 cup cucumber, seeds removed & sliced into thin strips
1 cup ripe mango, sliced into thin strips
1 cup torn lettuce
4 large regular sized tortilla wrap
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin & set aside.
In a bowl, combine mayonnaise & wasabi. Add bangus flakes & kani, mixing it well. Chill for 30 minutes.
Fill tortilla wrap with bangus mixture, lettuce, cucumber and mango. Roll then serve.
Makes 4 servings.
Century Bangus and Farfalle a la Genovese
Ingredients:
1/4 cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
200 grams farfalle (ribbon pasta)
2 tablespoons olive oil
1 tablespoon minced garlic
3 cups whole cream
salt & pepper to taste
grated parmesan cheese for garnish
1 cup pesto sauce
*** make your own pesto sauce by blending together 3 cups sweet basil leaves, 4 garlic cloves, 1/4 cup walnuts, 1 tablespoon grated parmesan cheese and 1 1/2 cups olive oil in a blender or food processor until smooth. Transfer to a clean airtight jar or container. This may be stored in the refrigerator for up to 5 days.
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin and set aside.
Cook pasta as directed in the package. Set aside.
Heat olive oil in a pan and saute garlic until aromatic. Stir in pesto sauce & cream. Season with salt & pepper. Add pasta & bangus to the sauce & toss well. Remove from heat and top with Parmesan cheese.
Makes 4 servings.
We were given ample servings of all 3 dishes. I must say all of them were delicious. My favorite was the salad. It was delightful! I hope you can try out the recipes yourselves too! Don’t forget to use Century Bangus with them 🙂
