Spicy Beef Salad

Spicy Beef Salad by Chef Maximo Mendoza one of the Chef in Lotus One, Convention Tower, DWTC, Dubai.

Ingredients:

• 20 grams fresh coriander
• 1 tbsp lemon juice
• 1 Thai red chili, seeded
• 10 grams palm sugar
• 1 tbsp Thai chili paste
• 5 grams fresh mint
• 30 grams cucumber, sliced
• 20 grams cherry tomato, halved
• 10 grams roasted peanuts
• 10 grams crispy fried onion
• 1 tsp toasted glutinous rice, ground
• 20 grams red onion slices
• 2 dried chillies, toasted
• 200 grams beef sirloin steak, cooked as desired and sliced
• 2 frisee lettuce, for garnish

Procedure:

• Pound coriander, lemon juice, red chili and palm sugar in a mortar with a pestle.
• Transfer it to a bowl.
• Add all the ingredients, except frisee.
• Let beef marinate in the mixture for at least a minute.
• To serve, place the frisee and arrange the salad.
• Serve with rice.

Peking Duck and Noodles

Peking Duck and Noodles another recipe of Chef Narciso De La Cruz

Ingredients

• 20 grams butter
• 10 grams oil
• 5 grams garlic, chopped
• 150 grams Peking duck meat
• 40 grams Brie cheese
• 20 grams spring onion
• 5 tomato wedges
• 180 grams rice stick noodles, soaked in water
• 10 grams Thai sweet basil
• 30 ml oyster sauce
• 20 ml fish sauce
• freshly ground black pepper to taste

Procedure

• Heat a wok and add butter oil.
• Saute garlic and onion in the butter-oil for a minute.
• Add duck meat and stir.
• Then add Brie cheese, spring onion, tomato, noodles, sweet basil and a little water.
• Mix well and when the noodles are well coated, toss in the remaining ingredients.
• Stir well and serve

Green Chicken Curry

Hi guys I know it's been a long decade again I didn't update all of you about the new recipes I encountered in the resources like magazine, books, TV shows and from the chef itself. I will not promise you again that I will really update this pinoy delicacies blog of mine but I will do my best to share with you the pinoy recipes.

And now I will share to you the Green Chicken Curry recipe by: Chef Narciso De La Cruz who’s working in Lotus One, Convention Tower, DWTC, Dubai. I found the recipe in Friday Magazine, for the week of 20th -26th of this month. I’m really proud to be a Pinoy because I do believe that Pinoy is very talented in all assets. Just like Chef Narciso his working in one of the well known hotel here in Dubai. So long for that I know your excited to cook the Green Chicken Curry here is the ingredients and the method how to cook.

Ingredients

• 30 ml oil
• 10 grams garlic, finely chopped
• 10 grams ginger, finely chopped
• 250 grams boneless chicken thigh meat, cut into small strips
• 20 grams Thai green curry paste
• 1 long red chili, seeded
• 3 Thai round eggplants, quartered
• 30 grams bamboo shoots
• 400 ml coconut milk
• Fish sauce, freshly-ground black pepper, lemon juice and coarsely chopped fresh corainder, to taste

Procedure

• Heat oil in a saucepan, add garlic, ginger, and chicken.
• Saute for about 2 minutes.
• Remove chicken and keep aside.
• To the same pan, add green curry paste and saute for a minute.
• Add eggplant and coconut milk.
• Let it cook on a simmer till a thick sauce forms.
• Now add the bamboo shoots, chili, lemon juice and return the chicken to the gravy.
• Season with fish sauce and pepper.
• Garnish with coriander and serve hot with steamed rice.

Photos of Chef Narciso De La Cruz