Tag Archives: chef kryssie

Chef Kryssie’s Vegetarian Pancit Carbonara Recipe

pancitcarbonara

Our March Chef of the Month has shared another delicious treat – her Vegetarian Pancit Carbonara recipe. This popular Filipino noodle dish is healthy and full of flavor. You can also enjoy it for lunch or dinner, find the recipe below!

Ingredients

Directions

Fried Enoki Mushroom Directions

  1. Set your fryer to 350F
  2. Cut off ends of mushrooms and separate.
  3. Fry Enoki mushrooms until crispy.
  4. Drain and season with salt and pepper.

Putting it all together

  1. Bring water to a boil. Season with salt
  2. Cook noodles until al dente
  3. Transfer noodles on your serving dish and dispense your siphon over the noodles. Garnish with fried Enoki mushrooms.

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Kryssie’s Ube Crepe Salad Recipe

udoncrepesalad1

It’s been a difficult time in the Chef community, but we’re excited to share our March 2020 Chef of the Month‘s recipe for you to try at home! Chef Kryssie’s Ube Crepe Salad is the perfect twist to keep your chef mind busy and your stomachs satisfied. Get cookin’ below!

A note from the chef: “You can use any market vegetables available or to your liking. In my case, I used watermelon radish, shredded red and green cabbage, carrots and baby pea shoots”.

Ingredients

Savory Ube Crepe Ingredients

  • 1 Cup all-purpose flour
  • 3 Eggs
  • 1 TSP Ube extract (you can find at any Asian grocery store. Preferred brand is Butterfly)
  • 1 1/2 Cups whole milk, divided use
  • 1/4 Teaspoon sea salt
  • 1/8 Teaspoon ground black pepper
  • 3 Tablespoons unsalted butter, melted, plus whole butter for cooking crepes

Sambal Peanut Crumbs Ingredients

  • 1 Cup chopped dry-roasted, salted peanuts
  • 1/2 Cup all-purpose flour
  • 1/4 Cup butter, melted
  • 3 Tablespoons sambal
  • 2 Tablespoons granulated sugar
  • 1/8 Teaspoon salt

Soy-Peanut Dressing Ingredients

  • 1/3 Cup Creamy Peanut Butter
  • 1/4 Cup hot water
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons rice wine vinegar
  • 1 Lime, juiced
  • 1 Teaspoon minced ginger
  • 1 Teaspoon Garlic
  • 1 Teaspoon Ground Black Pepper

Directions

Savory Ube Crepe Directions

  1. Whisk together the flour, eggs, 1/2 cup milk, ube extract, salt and pepper in a large bowl. Continue whisking until you have a smooth batter.
  2. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
  3. Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
  4. Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water “dances” across the surface.
  5. Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other.
  6. Swirl the pan while pouring, so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
  7. Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds.
  8. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side.
  9. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.

Sambal Peanut Crumbs Directions

  1. Preheat oven to 350F
  2. Stir together all ingredients in a medium bowl.
  3. Lay flat on a baking sheet lined with parchment paper.
  4. Bake in oven for 10-15 minutes or until brown.
  5. Crumble into small pieces.

Soy-Peanut Dressing Directions

  1. Place all ingredients into a blender and whirl until smooth

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Kryssie’s Chicken Adobo Recipe

Chef Kryssie’s delicious Chicken Adobo recipe consists of a savory blend of fresh ingredients and a delectable aroma. Channel our March Chef of the month by following her impressive recipe below!

chickenadobo.PNG

Ingredients

Chicken Ingredients

  • 1 Chicken thigh, boneless, skin/on
  • ¼ Cup white vinegar
  • 2 TBSP soy sauce
  • 1 TBSP chopped garlic
  • 1 TBSP ground black pepper

Adobo Sauce Ingredients

  • 1 Cup white vinegar
  • 1/4 Cup soy sauce
  • 1 Whole garlic bulb, smashed and peeled
  • 2 Teaspoons kosher salt
  • 1 Teaspoon coarsely ground pepper
  • 1 Bay leaf
  • 1 Cup water
  • Cornstarch slurry (2 parts water, 1 part cornstarch)

Coconut Carrot Puree Ingredients

  • 1 Peeled carrot, medium diced
  • 1 Small onion, chopped
  • 3 Cups Coconut milk
  • Salt to taste
  • Fish sauce – to taste

Braised Collard Greens Ingredients

  • 2 Strips bacon, cut into small lardons
  • 1/8 Teaspoon red pepper flakes
  • 2 Cloves garlic, sliced
  • Juice and zest of 1 lemon
  • 1 Large bunch collard greens, stemmed and sliced into 1-inch strips
  • 1/2 Cup chicken stock
  • Salt and freshly ground black pepper

Directions

Chicken Directions

  1. Preheat oven to 350F
  2. Marinade chicken for 1-2 hours
  3. Using a large muffin pan, form the chicken with the skin side up into the muffin pan. It should look like a ball.
  4. Roast chicken for 10-20 minutes or until cooked through.

Adobo Sauce Directions

  1. Mix all ingredients in a sauce pot. Simmer until reduced and thick. Set aside.
  2. Strain sauce
  3. Add cornstarch slurry to desired thickness.

Coconut Carrot Puree Directions

  1. Simmer carrots, onion and coconut milk until tender.
  2. Drain and reserve cooking liquid.
  3. Blend in Vitamix until smooth – you can pour reserved cooking liquid as needed.
  4. Season with fish sauce and salt to taste.

Braised Collard Greens Directions

  1. Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan.
  2. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant.
  3. Add the collard greens and cook until they begin to wilt.
  4. Add the chicken stock and 1/2 c water and cover, lowering the heat to a simmer.
  5. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes.
  6. Add the lemon juice, and season with salt and pepper.

Final Directions

  1. Place coconut carrot puree on bottom of plate
  2. Lay braised collard greens and place chicken on top.
  3. Pour glaze over and garnish with baby pea shoots.

 

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

March 2020 Chef of the Month-Kryssie Tinsay

Photo Credit: @steven_suarez_media

We’re bringing in the month of March with our creative Chef of the Month, Kryssie Tinsay. Born in the Philippines, Kryssie then moved to Orange County, California at the age of 15. From there, she has worked tirelessly to perfect her craft, and her positive attitude and determination has led her to where she is today. She now works at the Hilton Orange County in Costa Mesa, does popup dinners and has a side business selling delicious Filipino-inspired delicacies such as cookies, breads, cakes and more! Learn more about Chef Kryssie below and shop her look!

 

1. Where were you born?

I was born and raised in Iloilo City, Philippines and moved to Orange County, California at age 15.

2. Where do you work and where are you based?

I currently work at the Hilton Orange County in Costa Mesa, California, and I also do popup dinners and have a side business making cookies, breads, cakes, etc.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite kitchen tools are my Chef’s knife and my honing steel. Chef’s knives are so versatile and the steel helps keep its edge.

4. What is your sharpest sense out of all the 5 senses?

It would definitely be my sense of taste and fortunately, it hasn’t failed me so far. I have made and served some dishes I made without testing them first, and it has been well-received.

5. What advice would you offer for aspiring chefs?

It’s not all glitz and glamour like you see on TV! You HAVE to start from the bottom, put in your work and learn from as many chefs as you can.

6. What is one culinary tip every chef should know and perfect?

Knife cuts! Learn your knife cuts. You’d be surprised at how many cooks cannot tell the difference between a small, medium or large dice.

7. What does good food mean to you?

It means a well thought-out, well-seasoned and well-cooked dish. You can tell if a chef has put effort in their dish by the way it’s conceptualized, seasoned, and presented. Good food to me also means it’s well balanced with contrast in texture. It should also delight and make you feel happy as you’re eating.

8. What features are important to you when selecting your chef outfit?

Comfort and breathability! I don’t like to feel constricted,  and I also like a short sleeve jacket when I’m moving around in the kitchen.

9. Favorite ingredient to work with?

I have two ingredients I love to work with and that’s Ube (purple yam) and pork belly! I don’t even need to explain pork belly, but Ube is an Asian ingredient used in desserts. I’m always finding ways to incorporate Ube into my baked goods.

10. Favorite City to dine out in?

New York City. NYC is probably one of the best cities to dine out in. There are just so many options…you can literally eat out every day of the week for the whole year and you would still not be able to eat at every restaurant in the city.

11. Best Dish you have ever made?

I made Lechon Porchetta for a NYE popup dinner I hosted last year, and it was the best Lechon Porchetta I have ever made. I seasoned the pork with salt, pepper, lemongrass, garlic, ginger and kaffir lime leaves, rolled, tied and sous-vide for 24 hours. I then took it out of the bag after it cooled the next day, and roasted it until the skin was crispy. The meat was so flavorful and moist, and it had crispiest skin ever. It was just perfection.

12. What you like to eat most often on your days off?

Korean BBQ. It’s simple, straight forward and good!

13. Person you would most like to cook for?

Anthony Bourdain. He was such an icon in the Culinary Industry. I’d want to sit down, eat Lechon Porchetta with him and just talk about all the things he’s eaten at all the places he’s visited.

14. What made you decide to become a chef?

I’ve always loved to cook and to eat. For me, cooking is such a hands-on experience and it’s very gratifying to conceptualize a dish from start to finish and have it come out exactly how you have in mind. Cooking is such a never-ending process and that’s why it’ll always be interesting. There’s always something new to learn every day.

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

 

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