This recipe is from Barrio Fiesta, Burjuman Centre, Dubai
Prep time: 20 minutes
Cooking time: 10 mins
Ingredients
2tbsp cooking oil
10g onion, chopped
10g garlic, chopped
20ml shrimp paste
50g shrimps, cleaned
150g squash, peeled and cubed
50g bitter gourd, peeled and cubed
30g string beans, cut into 2.5cm pieces
30g aubergine, sliced
20g okra, cut into 2.5cm pieces
Salt and pepper
1 tsp annatto oil or chilli oil, for colour
1 tbsp sugar
How to Cook Pinakbet ala Barrio Fiesta
1. In a saucepan, heat oil and sauté onion, garlic and tomato. Add shrimp paste and shrimps. Stir fry for 1 minute.
2. Add squash and cook for a couple of minutes. Add remaining vegetables and cook until tender.
3. Season and finish with annatto or chilli oil and sugar. Serve hot
Tuesday, July 2, 2013
Thursday, May 2, 2013
Confit Apple, Salmon Rillette and Horseradish Crumble
Recipe dish from The Westin Dubai Mina Seyahi Beach Resort and Marina
(serves 1)
Prep time: 30 mins
Cooking time: 1 hour
Ingredients:
500 ml olive oil
50g fresh rosemary
1 green apple, cored and peeled
50 g flour
50g light brown sugar
50g butter
20g horseradish cream
For the salmon rillette:
200 g smoked salmon, finely chopped
30g red onion, finely diced
20g capers, chopped
Zest of 1 lemon
5g coriander, finely chopped
50g mascarpone cheese
15ml olive oil
To garnish:
Raspberries, red currants, shiso cress and a few pieces of smoked salmon
How to cook Confit Apple, Salmon Rillette and Horseradish Crumble
1. Heat oil and rosemary in a deep saucepan until the temperature of the oil reaches 80C. Place the apple in the oil and cover with baking paper. Cook until tender, about 1 hour. Drain and place apple on kitchen paper to cool.
2. Meanwhile, prehear oven to 180C. To make the crumble, place flour, sugar, butter and horseradish cream in a food processor and pulse until combined. Transfer crumble mixture to a baking tray lined with wax paper and bake at until golden. Remove and allow to cool.
3. To make the rillette, mix all the ingredients together.
4. To serve, make a bed of the bakes crumble mixture in the centre of a plate. Place the apple on it. Spoon salmon rillette on the side and garnish.
(serves 1)
Prep time: 30 mins
Cooking time: 1 hour
Ingredients:
500 ml olive oil
50g fresh rosemary
1 green apple, cored and peeled
50 g flour
50g light brown sugar
50g butter
20g horseradish cream
For the salmon rillette:
200 g smoked salmon, finely chopped
30g red onion, finely diced
20g capers, chopped
Zest of 1 lemon
5g coriander, finely chopped
50g mascarpone cheese
15ml olive oil
To garnish:
Raspberries, red currants, shiso cress and a few pieces of smoked salmon
How to cook Confit Apple, Salmon Rillette and Horseradish Crumble
1. Heat oil and rosemary in a deep saucepan until the temperature of the oil reaches 80C. Place the apple in the oil and cover with baking paper. Cook until tender, about 1 hour. Drain and place apple on kitchen paper to cool.
2. Meanwhile, prehear oven to 180C. To make the crumble, place flour, sugar, butter and horseradish cream in a food processor and pulse until combined. Transfer crumble mixture to a baking tray lined with wax paper and bake at until golden. Remove and allow to cool.
3. To make the rillette, mix all the ingredients together.
4. To serve, make a bed of the bakes crumble mixture in the centre of a plate. Place the apple on it. Spoon salmon rillette on the side and garnish.
Friday, April 26, 2013
UP's Pride: Tapsilog Meal from Rodic's Food Express
 |
| Rodic's Tapsilog |
I remember watching a tv show featuring some famous foods found in UP Diliman campus. So when a cousin of mine who's very much familiar with the ins and outs of UP, went with me one afternoon to specifically enroll a fellow cousin of ours for her Bar exam review, she invited me for an early dinner at one of the campus famous eateries. We walked passed a hallway of small shops until we stopped at Rodic's Food Express.
Subscribe to:
Posts (Atom)
