Ever heard of Pomelo and Bagoong Salad?
Guess it right folks this is new to me..
Has a citrus taste with that shrimpy twist . hehehe its a weird invention but I was totally grovelling over it.

Sponge Cake With Coconut Icing

Sponge Cake With Coconut Icing

Cook Time: 35 minutes

Ingredients:

• Sponge Cake
• 1 cup cake or pastry flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 eggs
• 3/4 cup sugar
• 1 tsp almond extract
• 1/4 cup coconut milk
• Coconut Icing:
• 2 TB plus 1 tsp pineapple juice
• 1 TB plus 2 tsp cornstarch
• 1 cup coconut milk
• 1/2 cup sugar

Preparation:

To Make the Cake:
Line the bottom of a cake pan with parchment paper. Prepare a wok for steaming.
Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.
In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes). Stir in the almond extract.
Gradually add the flour mix to the egg mixture, stirring. Add the coconut milk. Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan). Cover and steam for 30 minutes or until a toothpick comes out clean. Cool and remove from the pan, turning the cake over. Cut the cake into squares or diamond shapes.

To Make the Coconut Icing:
In a small bowl, mix the pineapple juice and cornstarch and set aside.
In a medium saucepan, bring the coconut milk and sugar to a boil, stirring occasionally. Give the the pineapple juice/cornstarch mixture a quick re-stir and then add to the saucepan, stirring. Cook for a few minutes on medium-low heat to thicken. Cook for another minute, then remove and use to ice the cake. Chill the cake until the icing stiffens. Refrigerated in a sealed container, the icing will keep for a few days. It can be used again to ice another sponge cake, or as a simple (but sweet!) dessert for one to two people.

Cacciatore

Ingredients

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes
• 1pc sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Sloppy catering service...

What has happened?

This was suppose to be Beef in Peppercorn sauce. A poor attempt of cooking this food just shopws on the presentation, now the problem that came to my attention is that when filipino cooks, think of there own wits and not follow specific instructions then they start to make their own creative moves and will turn out like this soupy crap in which I was certainly was not proud of releasing.

Like this picture, what does this look like if you were to try and categories the type of dish? Drowning Chicken in a pile of S#%t? Hehehehe
This is suppose to be Roasted Rosemary Chicken w/ gravy ON THE SIDE.

This? Chicken Nuggets? This is Suppose to be Fish Fillets sauteed under butter over roasted salsa verde... and what happened? looks like crap out of the freezer and reheated. look at the garnish, a waste of designs when it cannot be eaten.. A waste of food..

Looks good but I hated the presentation. Very sloppy

Chefs Encounter with a Senator

Me with Sen. Loren Legarda and the wonderful Lisa Palma at the fabulous dinner party of Consul. Acosta at Dasmarinas Village, Makati catered by us

APPRENTICES NEEDED!!!!!

LOOKING FOR A GREAT FUTURE IN THE CULINARY WORLD THEN JOIN US AT CLAUDIA'S KITCHEN. www.claudiaskitchen.com.ph

We are in urgent need of Chef apprentices who have finished HRM and now looking into pursuing his or her dreams in the culinary world.

Contact Executive Chef Joe on
09273339933 for more details