Saturday, September 20, 2008

Street Food Menu

Some time ago, I had been hired as a chef/consultant for an event along with my friends Ina, Che, and Derick. The event had a very interesting concept that really got us excited. We were to design and execute a menu that fused Filipino street food with fine dining. We designed the menu, went through several revisions to stay within budget, and even did a food tasting for the client. Sadly the event fell through due to budget constraints. I heard on the grapevine that the event may still push through but we're no longer going to be a part of it. I'm guessing they're getting some HRM students to do it for free. Ah well, chalk another one up to experience.

Anyways I couldn't let a perfectly good menu go to waste so I went and cooked it at home for my family and some of our friends.

Appetizer: Faux Street Food Platter

Appetizer: Faux Street Food Platter

The faux kwek-kwek are actually cheese-stuffed champignon mushrooms coated in traditional orange-colored street batter. The faux isaw are deep-fried sesame-soy bucatini. The dipping sauce is a simple chive and sour cream mixture.

Salad: Deconstructed Lumpia with Thai Dressing

Salad: Deconstructed Lumpia with Thai Dressing
That's pretty self-explanatory. I made some crunchy baskets out of fried lumpia wrapper, and filled them with lumpia filling: carrot, tofu, bean sprouts, shredded cabbage, garlic, minced pork, shallots, baby shrimp, whole roasted peanuts, crunchy fried vermicelli. The dressing: thai nam pla, lime juice, minced coriander, muscovado sugar, and a touch of chilli.

Roast Pork Belly with Inihaw na Mais Polenta, Street BBQ Style Sauce, and Caramelized Pineapple

Roast Pork Belly with Inihaw na Mais Polenta, Street BBQ Style Sauce, and Caramelized Pineapple
Braised the liempo til it was melt in your mouth before roasting it. The marinade (which was also made into the sauce after about an hour of simmering) was pinoy-style BBQ: garlic, onions, soy, vinegar, brown sugar, banana ketchup, and Sprite. The original menu had binatog as the starch but as I couldn't get my hands on any binatog this weekend I just roasted some corn and mixed it into some polenta. Sadly it didn't work as well as the binatog had but it wasn't half bad.

Dessert: Suman with Latik Ice Cream and Panocha

Dessert: Suman with Latik Ice Cream and Panocha
First I made the suman (sticky coconut rice cake). Then I cooked down some gata (coconut cream) to make the latik. I made some coconut flavored ice cream and folded the latik into that. Topped the suman with a quenelle of ice cream, and sprinkled on some panocha (palm sugar) shavings. Delicious!

Credits:
Menu designed by Ina Bilbao, JB Cada, Cheryl Go
Execution by me & Steph with some help from Ace
Photography by Sarah
Food Tasters: our good friends the Esteban Family
Dinner sponsored by my mom hehehe.

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Thursday, April 03, 2008

Asian Market Basket

Today, at my first ever cooking competition I helped advance my team to the final round of our school's "Asian Market Basket." We walked into the kitchen, were given 20minutes to design a 4-course Asian menu with the limited ingredients on hand, and three hours to execute it. Nowhere near as stressful as professional black-box competitions, but hey it was our first time. The parameters: Starting time 10:10am, submit menu at 10:30 (1 starch, 1 meat, 1 seafood/fish, 1 freehand), submit 1st dish for judging at 12:30, subsequent dishes at 1:00, 1:15 and 1:30. Ervin's Fried Noodles with Three Minced Meats, Francis' Prawns in Mango & Star Anise Sauce, Balot's Chicken with Three Mushrooms served with Derick's Garlic Chive & Mushroom Dumplings, and my Fish Gone to Heaven earned us a place in next week's finals against 4 teams from the other classes. Too bad we didn't get a chance to take photos. Now I'm preparing for the Western Market Basket elimination round on Friday. Wish us luck!

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Wednesday, April 02, 2008

Legacy Buffet

Our class presented its Legacy Buffet last Sunday. My first Executive Chef gig! Wasn't total disaster but I must say I wasn't too happy with it. I won't go into details but I felt pretty down just yesterday thinking back to the buffet. Moving on, moving on....this was the menu:

On the table:
Focaccia
Crab Boursin
Maple, Pecan & Glazed Fruit Boursin

Sushi Bar:
Tempura Maki
Futo Maki
California Maki
Tempura Tuna Sashimi
Salmon Sashimi

Salad Bar:
Caesar Salad
Kani Salad
Salade Cressoniere
Mixed Greens & Mesclun
Thai Pomelo & Hearts of Palm
Raspberry Yogurt Vinaigrette
Honey Mustard & Dill

Soup:
Roasted Pumpkin Soup

Entrées:
Menudo Sulipeña
Paella Majorcana
Prawns Thermidor
Baked Salmon w/ Tarragon Whisked Butter Sauce
Cauliflower au Gratin
Lengua con Salsa de Nueces



Carvery:
Roast Hanger Steak
Stuffed Turkey
Boneless Lamb Leg

Sauce Béarnaise
Wild Mushroom Demiglace
Cranberry Sauce
Mint Jelly

Pasta Station:
Spaghetti, Penne, Fresh Leek Fettuccine

Spicy Aglio Olio & Pignoli
Italian Sausage w/ Salsa Pomodoro
Pasta Ysabel (seafood in béchamel)


Crêpe Station:
Banana Cream Crêpes
Strawberries Savannah Crêpes
Apples Normandie Crêpes



Pies & Cakes:
Mango Cream Pie
French Chocolate Cake
Strawberry Cheesecake
Coffee Chiffon Cake

Mini Desserts (in shot glasses):
Chocolate Crème Brûlée
Lemon-Thyme Crème Brûlée
Coconut Panna Cotta
Wasabi Panna Cotta
Raspberry Mousse
Peach Mousse
Dark Chocolate Truffles
White Chocolate & Macadamia Truffles

Ices:
Sampaguita Ice Cream Topped w/ Sliced Fresh Mango
Sicilliano Gelato

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