Sweet 'n'Sour Lapu Lapu

Sweet 'n' Sour Lapu Lapu


Ingredients

1kg Lapu Lapu
125g Butter

Marinade

Taste Salt
Taste Pepper
100g Garlic
50g Calamansi Juice

50g Water

Sweet' 'n' Sour Sauce

100g Sugar
3g Five Spice Powder
100g Tomato Sauce
Taste Salt
Taste Pepper
200g Pineapple
100g Carrots
20g Capsicum
100g Water

100g Potatoes (optional)

Method:

1. Marinade Lapu Lapu Overnight
2. Fry with butter until skin has a slight golden look
3. Remove from pan and place on a plate
4. Make Sauce

Sauce:
- Add Water, garlic, spices, sugar and all and let to reduce into a thick consistency sauce
- Once ready, place fish on plate and pour sauce over fish then its ready.

Enjoy it well......

BSHRM3 Food & Beverage Gang

Here they are the team with this week Chef Ferl in the center..

Ferly Rose Paule & Chef Joe

Ferly Rose Paule & Exec. Chef Joe

It has been a staggering and pressuring week for Chef Ferl as she struggles to take on the challenging week as the head chef of this weeks course menu.
I congratulate her on her perseverance on accomplishing the assignment as taken on as a head chef for the week. Keep it up Ferl... You'll be a good chef one day...

Euro 3 course meal made by HRM3 Students

JULY 7, 2009

Ferly Rose Paule
assisted by HRM 3 class & Chef Joe

Basil Peppered Tuna w/ Roasted Peppers Salad on
Roasted Mustard Honey Vinaigrette

Spanish Paprika and Lemon Grass Potato Rue Roast Chicken

Crunchy Chocnut & Banana Liqueur Parfait
Layered with jux of strawberry and banana

BSHRM 3 Food & Beverage Class Schedules

To all students the following below are the lab schedules for BSHRM 3 Food and Beverage class

Dates: Time: Subject Applications:

June 30, 2009 1200 – 1430 Acknowledgement on Menu Planning

Nutrition Menu with a 3 course meal outline

and basic uses and methods of cooking.

Application use of hygiene control.

July 07, 2009 1200 – 1430 Application of herbal cooking and Economical

European influenced dishes under menu

planning catering application

July 14, 2009 1200 – 1430 Aesthetic and Managerial Fine dining table set up and menu

planning of fine dining exercise

July 21, 2009 1200 – 1430 Overall Practical Restaurant project

assignment.

July 28, 2009 1200 – 1430 Practical Preliminary Restaurant as of

A whole group to engage in recreation of a daily restaurant operation.

Basic Chiu Chow Sauce

150g Red Chillies
150g Garlic Minced
300g Corn oil
Taste Pepper

1. Chop Garlic finely and separate from chili

2. Chop Chili finely and separate from minced garlic

3. In frying pan heat up oil and place garlic until golden brown

4. Once golden add chillies and fry further in low heat until oil is at color red but don't burn the garlic or chillies

5. Serve with anything that you want it with.......

Spinach Cheese Lyoner Gyoza

Filling

100g Fresh Spinach
125g Cheddar Cheese
100g Deli Lyoner Hams (your choice)
500g All Purpose Cream
1pc Chicken Broth Cubes
taste Ground Pepper
taste Iodized Salt
5pcs Eggs

Dumpling Wrapper

150g Cornstarch
50 to 60g Warm to hot Water

1. Chop all spinach and hams to brunoise cut and then place in a bowl

2. Place in a double broiler, cream and grate the cheese then in low heat with
whisk the mix until cheese has dissolved then place the broth cube until it
infuses with the cream cheese mix.

3. Add the spinach and ham with seasonings and continue to gently whisk
ingredients

4. In a bowl, place all eggs together and scramble them

5. Pour slowly into cheese mix and whisk with very fast motion to have that
smooth creamy consistency and not over cooking the egg looking like nido
soup.

6. Once all has been thick and creamy consistency, with a strainer, remove all
spinach and ham from the sauce and place in a bowl. Make sure no sauce is
with it.

7. In a flat surface, place cornstarch in center and poke a hole in the center as
though making a cement mix. Pour gently water and then slowly mix inward
to outward motion.

8. Once mixed, start to kneed dough until starch has progressed its glutton and
then continue kneeding until very elastic in consistency.

9. Cut into small shaped balls of 50g and with a no handled roller perhaps best
used for cakes, roll ball into flat circular shaped patty.

10. With a spoon, place a spoonful of the spinach mix onto patty and then fold in
half and press edges to close any air pockets. Make designs by folding dough
within.

11. With deep frier or just a deep sauce pan with plenty of oil, heat it up and
then once at medium heat already, drop dumplings and deep fry until golden
crisps.

12. With remaining cheese sauce in a plate serve and pour over gyoza and
garnish with finely chopped spring onions. Bon Appetite

Enjoy this my friends