Wednesday, November 2, 2016
Wednesday, June 1, 2016
Grilled Chicken Curry
LAST WEEK'S BAKING VIDEO HERE
LAST WEEK'S BAKING VIDEO HERE
Cooking
and baking are both fun, therapeutic and may be a career for you! Baking and
Pastry Arts Academy offers express baking classes, we test recipes for your
product research and development, our baking clinic that offers customized
cooking and baking tutorials to enthusiasts. Teaching you recipes you wish to
learn combined in a class.
Cooking and baking is fun, therapeutic
and may be a career for you. Food may be a hobby but a venture as well. So turn
your passion to something
worthwhile. Always practice something
and master it. As we always say that for every challenge you encounter in
cooking is fool-proof formula or recipe
or as in life reaps success.
Grilled Chicken Curry
is one dish that is interesting to learn. Utililizing fresh curry leaves
is authentic. You may use powdered or
curry paste too.
YOU MAY VIEW VIDEO BELOW (PLEASE CLICK )
I have a great
friend from India back in college that
shared me beautiful stories on how spices like curry is obtained. I could still
remember her boiled egg curry dish.
Curry is a combination of several sun
dired ground spices that is used to make authentic indian dishes just like
chicken curry. One thing that we should remember in
making chicken curry is to use yogurt or any
cultured dairy liquid to tenderize the chicken or protein you wish to use such
as beef, pork, veal , etc.Meats are given
time to marinate in the curried cultured
milk mixture with flavourings and this time is grilled before it is cook until
tender in the stew. Fish and seafoods
are delicate so these are lastly added when your curry
stew has reduced, then sea proteins then are perfect to add so it will not
overcook and become flaky, dry and tough.
You will need:
1/2 kg or 500g chicken, portioned
1/4 cup fresh curry leaves, chopped
2 Tablespoons fresh curry leaves,
chopped to add last when simmering the stew
juice from 1 lime fruit
salt to taste
black pepper to taste
sugar to taste
1/2 cup onions, chopped
1 1/2 Tablespoon garlic, minced
1/2 cup cultured dairy ( plain yogurt,
buttermilk, plain yogurt drink)
1 Tablespoon vegetable oil
Grill -greased with very little
vegetable oil
Chicken
is washed thoroughly with water, drained and pat dry with paper towel. Massage
seasonings like salt, pepper, lime juice, onions, garlic,curry leaves and
buttermilk ( used in this video).
Marinate for and hour, covered and
placed in the fridge ( raw food should be placed in the bottom of the
refrigerator to avoid contamination of Salmonella bacteria).
Heat up your
grill, brush with a little oil.
Grill marinated chicken skin side
down and just develop very light grill mark. Charring the chicken gives the
dish a smokey finish.
After so that you have grilled all proteins, heat up a pot with very little oil, add in
grilled chicken. Cover and let it simmer until
flavors are rendered from it, it then becomes soupy and simmer further until
soup is reduced and becomes a stew and finally chicken should be for tender.
You may add bell peppers,cubed potatoes and carrots and serve
over steamed rice. This dish is lighter than the usual deep mustard yellow colored dish since it
uses fresh curry leaves.Happy eating!Learn something new everyday and then
practiceover and over until you master a recipe.
LAST WEEK'S BAKING VIDEO HERE
Monday, May 23, 2016
Vegetable Pancake "Ukoy" (Filipino Dish)
Vegetable Pancake "Ukoy" ( in Filipino Cooking)with Sweet Vinegar Dip
Making savory pancakes made from whatever vegetables you may have
available is fun making. Testing for this recipe gives you a good practice on your knife knife
skills like cutting, grating,shredding ,
mincing vegetables. This is served with a simple vinegar dip and is versatile
with any starch dish like steamed rice, noodle and can be consumed on its own
like nuggets or hush puppies ( a savaory batter made with potato and meat with
binder). I am a filipino and I must say,
asian ofcourse has great impact on my cooking. Simple and lite. So if
you wish to learn , or just practice or learn something, please check out
Baking and Patry Art Academy’s blog and
video site. We offer monthly courses and
also one-on-one tutorials on any recipe you wish to practice and master.
You
will need:
5
cups of grated squash
1
½ cups sliced turnips
3
Tablespoons chopped onion
2
Tablespoons minced garlic
½
cup eggwhites
½
cup sliced string beans, blacnhed and shocked
½
cup roughly julienned carrots, blacnhed and shocked
½
cup sliced tomato
3
Tablespoons chipped celery leaves and stalks
1
Tablespoon each of red and green bell pepper sliced
¼
cup cubed Chayote
Salt
to taste
Pepper
to taste
1
cup potato starch
2
Tablespoons vegetable oil
Watch
video hereJ
Methods
like blanching and shocking are most common steps but essential to cooking
vegetables to retain it’s nutrients, texture and appearance. Blanching is having a boiling water in a pot
seasoned with a little salt , blanch your vegetables (those that requires
cooking like string beans, carrots sometimes) being very careful to blanching
each kind separately, as to each vegetable have several cooking doneness. The vegetable then after blanching is “shocked”
in a bowl of ice water, fished out with a sieve or strainer, or a chinoise
depending on how much you are making. By doing this, you retain the juice,
appearance, taste and texture of the vegetable. Carrots in the recipe is the
next vegetable that wash lightly blanched and shocked.
In
separate bowl, combine eggwhite, potato starch, season with salt, pepper and
sugar. Add more potato starch if you feel your mixture is runny and vice versa,
if it needs hydration add more liquid. Toss together all including onions and
garlic plus cooked and uncooked vegetables.
Heat
up your pan, preferably a glazed pan ( Teflon type) to make life easier. Add
vegetable oil just to lightly coat the pan. Measure 1 or 2 cups of the
vegetable mixture and flatten on the pan. Cook each side for about 1 – 21/2
minutes until light golden brown or even lighter if you wish. Flip or turn your
pancake and cook the other side. You may flip to the other side if you wish to
toast it a little more. Serve while warm with sweet vinegar Dip. Bon Apetite!
Sweet
Vinegar Dip
1
½ cups white vinegar
½
cup white sugar
1
teaspoon Salt
White
pepper
Combine
all in a small pot. Reduce to half until sugar dissolves and vinegar is cooked
thoroughly without stirring. Cool completely. Serve with vegetable pancakes.
If you wish to learn , or just practice or learn something, please check
out Baking and Patry Art Academy’s blog
and video site. We offer monthly courses
and also one-on-one tutorials on any recipe you wish to practice and master.
LAST WEEK'S BAKING VIDEO HERE
Thursday, May 12, 2016
Ube Cream Cheese Haleya and Yema Tart
Baking and Pasry Arts Academy is a baking school, a test kitchen for
product research and development , a Baking Clinic to those interested on
learning solely on a specific subject. The clinic also offers private baking
classes for people who feels learning
baking without pressure. A one-on-one tutorial that is customized according to
your baking preference. Corporate groups also bake with us for their team buildings
Kindly click links to visit our sites and discover your
calling for baking and pastry arts. We are now located in Mother Ignacia, Quezon
City in Metro Manila.
For a video
on Filipino Dessert Fusion, learn and discover baking on a playful mood, our version of Ube Haleya (
Purple Yam Pudding) and Yema ( Filipino Dulce de leche) both combined in a tart
genre. Yema in this recipe is lighter though because “Dayap” ( Philippine Lime)
was the liquid used to make the paste.
2 cups gata (Kakang Gata or first
press)
Cook until coconut oil is extracted
and you obtain the coconut residue or caramael of the cream. Set aside. This also gives strong flavor and adds a very Filipino asian
dessert taste. Coconut brown residue shall then be set aside and used to finish
such desserts. Just being careful when cooking this since it splatters when you
stir the cream to avoid it from burning.You want a very light golden brown
color to maintain that nutty flavor.
Tart Shell Recipe
2 cups all-purpose flour
1 cup confectioners' sugar
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into
pieces
1/4 teaspoon salt
2 large eggs
Preheat
oven to 350 degrees. In the mixing bowl, combine flour, sugar, butter, and
salt; process until mixture resembles coarse meal, 15 to 20 seconds. Add eggs and
process until dough just comes together.
Press
dough on a plastic sheet and wrap, and refrigerate for at least 1 hour. Dust
table with dusting flour, wih a rolling pin, sheet out disc of dough turning 45 degrees clockwise to make sure it
does not stick to the table. Dusting dough on top as needed or if it is sticky.
Grease well your tart tins and cut according to size.Prick, refrigerate for 3o
minutes, line top with baking paper, use any edible beans or rice to bake shell
until light golden brown. Cool completey. Fill with cooled filling as well.
After assembling, chill dessert before slicing.
Dayap or Philippine Lime althugh 3 fruits were shown in the
Dayap Paste ( To make both Ube and Yema flavors)
Please use single quantity per flavor
1/2 cup sugar
Juice and zest from 1 whole Dayap Fruit
2 egg yolks
1/2 cup butter
pinch of salt
For Ube Paste: use above Dayap paste and add :
1 full quantity of Latik (Watch this how to make it:)
1-3 Tablespoons of Ube extract for commercial version or add 1-2 cps of Ube Haleya
1/4 cup cream cheese
For Yema Paste: Use Dayap Paste as it is.
Combine all ingredients except the yolks in a pot. Bring to a boil. Whisk yolks in a separate bowl. Temper or whisk in hot mixture to it. Bring back to a boil whisking again vigorously until thick and glossy. Off the flame, Cover immediately with plastic sheet and cool completely before spread on the cooled prebaked tart shell.
Spread on cooled assembled Ube and Yema Tarts
3 cups of Chilled Whipped Cream.
Coconut Jam Gelee ( Tart Glaze)
2 Cups coconut Jam
pinch salt
Dissolve 3 Tablespoons of unflavored powdered gelatin in 1/4 cup cold water. Combine with jam on a double boiler and mix well. Cool completely to thicken on ice water. Pour over Cooled Dessert.
YOUTUBE CHANNEL SUBSCRIBE HERE
YOUTUBE CHANNEL SUBSCRIBE HERE
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