White Sauce

THIN

2 tablespoon butter or margarine
2 tablespoons flour
2 cups milk
1/2 teaspoon salt

MEDIUM

1/4 cup margarine or butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt

THICK

1/3 cup margarine or butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt

Melt margarine in saucepan over low heat.
Blend in flour; gradually add milk, stirring constantly.
Add salt and cook, stirring until thickened.
Yield: 2 cups.

Sweet And Sour Sauce

2 1/2 tablespoon kalamansi juice
3 tablespoon sugar
1 1/2 tablespoons soy sauce
1/2 teaspoon salt
4 teaspoons flour blended with 1 cup water

Combine kalamansi juice, sugar and soy sauce.
Bring to a boil.
Add flour blended with water and stir until mixture thickens.
Cook over low fire for 1 minute.

Mild Chili Sauce

1 1/2 cups canned tomatoes
2 cups chopped onion
2 green peppers, chopped
1 cup chopped celery
1/4 cup brown sugar
5 bay leaves
1 tablespoon salt
1/2 teaspoon thyme
1/2 cup kalamansi juice
1/2 teaspoon sweet chili powder (optional)

Cook all ingredients together, except kalamansi juice, 20 to 30 minutes.
Cool and add kalamansi juice.
Remove bay leaves. Put through a fine strainer or blenderize.
Yield: 1 quart

Egg Gravy

1 teaspoon chopped onion
2 tablespoon margarine
1 egg, well-beaten
3 tablespoons flour
1/4 teaspoon salt
2 cups water or vegetable stock

Brown onion in oil, then add beaten egg.
Mix egg with fork while cooking, as for scrambling;then add flour.
Brown mixtures slightly, then add salt and liquid.
Cook until thickened (about 5 minutes). (chicken-style seasoning may be added.)
Yield: 2 1/4 cups.

Mayonnaise

Mayonnaise is easiest to make when all ingredients are at normal room temperature.
Warm the mixing bowl in hot water to take the chill of the egg yolks.
Heat the oil to tepid if it is cold.
Always beat the egg yolks for a minute or two before adding anything to them.
As soon as they are thick and sticky, they are ready to absorb the oil.
The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream.
After this, the oil may be incorporated more rapidly.
The maximum amount of the oil one large egg yolk will absorb is 6 ounces or 1/4 cup.
When this maximum is exceeded, the binding properties of egg yolk break down, and the sauce thins out or curdles.
If you are beginner, start with 1 egg yolk per 1/2 cup oil.

Lumpia Sauce

4 tablespoons brown sugar
2 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon salt
1 cup broth or water
2 segments garlic,macerated

Combine all dry ingredients and dissolve in the water.
Cook until thick.
Mix in garlic and serve.

Fruit Salad Dressing

1 cup evaporated milk
1/3 cup sugar
2 tablespoon all-purpose flour
1/2 cup pineapple juice
1 egg, slightly beaten

Place the sugar and flour in a saucepan.
Slowly pour in the milk and stir until no lumps are present.
When thick, add the pineapple juice and slightly beaten egg.
Stir and cook for another 3 minutes.
Serve as fruit dressing.

Blender hollandaise

3 egg yolks
2 tablespoon kalamansi juice
Dash of cayenne
1/2 cup butter or margarine

Place egg yolks, lemon juice and cayenne in blender container.
Cover; quickly turn blender on and off.
Heat butter till melted and almost boiling.
Turn blender on high speed; slowly pour in butter, blending till thick and fluffy, about 30 seconds.
Heat over warm, not hot, water till ready to serve.

Bechamel and Demi Glace Sauce

Bechamel Sauce

Ingredients

• 60 grms butter
• 80 grms flour
• 20 ml corn oil
• 1 ltr milk
• 100 ml chicken stock (strained)
• 100 ml fresh cream
• 1 pc nut meg grated

Method of cooking

• Melt the butter adding corn oil
• Add the flour
• Mixed together the white roux w/o coloring
• Add the hot milk & chicken stock
• Boil for 5 minutes make sure it's melted
• Add the nut meg
• Salt & pepper to taste

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Demi Glace Sauce

Ingredients

• onion
• garlic
• carrots
• celery
• leek
• fresh tomatoes
• tomato paste
• rosemary
• black pepper
• cinnamon stick
• cloves
• beef bones, beef wastage
• bay leaf

Method of cooking

• Grilled the beef bones, beef wastage til getting colors
• Put it in baking tray for about 1/2 hour until the fat melt
• Put the melted fat on big cooking pot
• Add the flour & saute to get brown roux
• Add the bay leaf, tomato paste & beef bones
• And the vegetables on the top
• Add the rest ingredients saute for 5 minutes
• Add the water & bring to boil slow fire about 8 hours
• Strain the sauce and cool it down for use

Bolognaise and Tomato Sauce

Bolognaise Sauce

Ingredients:

• 1/2 kg mince beef
• chopped (onion, carrots, celery, leeks, garlic)
• 2 pcs. bay leaf
• 4 tbl. spoon tomato paste
• 100 ml. corn oil

Method of cooking:

• Saute the vegetables in corn oil
• Add the meat
• Saute properly til almost cook
• Add the tomato paste and oregano at the last
• Salt & pepper to taste

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Tomato Sauce

Ingredients:

• 1/2 kg peeled tomato
• 3 pcs. chopped onion
• chopped celery
• 50 grms. chopped garlic
• 1 tbl. spoon oregano
• 1 large glass olive oil
• 2 tbl. spoon tomato paste
• 2 pcs. bay leaf

Method of cooking:

• Saute the onion with olive oil til the onion tender w/o coloring
• Add the garlic, bay leaf, chopped celery, leek & continue to saute for 2 minutes
• Add the blended peeled tomatoes
• Add tomato paste bring the sauce for boiling 6 minutes
• Add the oregano
• Salt & pepper to taste

Dressings & Salad

Kitchen training dated 29th June 2009 conducted by: Chef Yasser Khadra

Lets go for the cold kitchen at this time on how to make the dressings for the salad and the preparation of the salads...For all the salads I love to eat the very delicious Chef Salad...hmmm I'm getting hungry heheh...be happy always guys and stay the happy living...


Dressings

Mayonnaise: 3 egg yolk, salt, white pepper, vinegar & 1 liter corn oil
Mix it slowly w/ oil using the egg batter

Vinaigrette Dressing: Mustard cream, salt, white pepper, oregano, corn oil & vinegar

Tartar Sauce: Chopped parsley, cocktail onion, chopped garkings, mayonnaise, chopped capers (good for seafood)

Cocktail Sauce: Mayonnaise, tomato ketchup, Tabasco sauce (good for seafood)

Caesar Dressing: Mayonnaise, chopped capers, chopped anchovies, grated parmesan cheese, pickles, chopped onion, vinegar, olive oil, chopped garlic & mustard cream

Salads

Greek Salad: Cube cut of cucumber, 3 colored bell pepper (yellow, red, green), tomatoes, feta cheese, slice black olives, onion rings (white), lettuce, oregano & use the vinaigrette dressing

Nicoise Salad: Lettuce, slices cucumber, slices tomato, slices boiled potatoes, green beans, boiled egg quarter, tuna fish, anchovies fillet, black olives, ring white onion & vinaigrette dressing.

Chef Sald: Bed of lettuce, stick cut of (cucumber, cheddar cheese, beef mortadella, chicken, baby corn) boiled egg, tomato slices & vinaigrette

Seasonal Salad: 3 kinds of mix lettuce (lolorosso, ice berg & local lettuce) cubes of (cucumber, tomatoes, 3 colored bell pepper and vinaigrette dressing

Caesar Salad: Ice berg lettuce, 4 slices of chicken, croutons, parmesan cheese and Caesar dressing

How to make a Sauce

Last June 22nd our Executive Chef Yasser Khadra conducted a training on how to make a SAUCE for all the staff who are willing to join and learn. And of course at your service joined the said training because I'm eager to learn how to cook / bake different kinds of viand.

Mushroom Sauce

• Saute chopped garlic w/ butter
• Add slice mushroom and saute it properly
• Add demi glace flavored of ( oregano, rosemary, bay leaf, basil & sage ) let it thick with roux
• Bring the sauce for boiling good for 3 minutes
• Then cool it down and store at the fridge
• If you need the sauce just add fresh cream to get more tasty flavor and the same time reduce the dark color

Pepper Sauce

The same procedure in mushroom sauce but instead of mushroom sauce use the balck peppper

BBQ Sauce ( cold )

Just mix the tomato ketchup + Tabasco Sauce + HP Sauce

BBQ Sauce ( hot )

• Saute the very fine chopped ( onion, ginger, garlic and celery ) w/ vegetable oil
• Add tomato ketchup and mango jam or apricot jam
• Bring the sauce for boiling
• Add chopped cashew nut
• Cool it down and ready to serve

Oyster Sauce

• Saute chopped onion, garlic, and celery w/ vegetable oil
• Add oyster sauce and soya sauce, little of chicken stock and bring the sauce to boil
• Add the corn flour melted in cold water
• Add the fried shredded beef or chicken or fish cubes marinated w/ soya sauce, ginger powder, salt, white pepper, corn flour melted at water
• Add the meat to the sauce and fried vegetables ( carrots, bamboo shoots, bay corn, broccoli, mushroom, kangkong etc. )
• Add wit little sesame oil and lastly garnish with spring onion

Hot Garlic Sauce

Saute onion, ginger, garlic, chopped celery, tomato ketchup, chilly paste, chicken stock, corn flour melted in cold water
Add the vegetables and meat the same way in oyster sauce

Chinese Fried Rice

• Julienne chinese cabbage, carrots, steamed rice, soya sauce, white pepper, spring onion, green beans sesame oil
• Saute the vegetables then add rice, soya sauce, sesame oil, steamed rice
• Lastly add the spring onion

MUNIERE SAUCE

• Heat up the butter then add the lemon juice
• Mix it very well
• Add salt, white pepper capers
• Garnish w/ chopped parsley