Tag Archives: fresh food

Chef Kryssie’s Vegetarian Pancit Carbonara Recipe

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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

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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 Rod Knight’s Confit de Thon (Tuna Confit) Recipe

tuna1This week’s recipe comes from our December Chef of the Month: Chef Rod Knight! These extremely fresh ingredients and step-by-step directions will make anyone hungry!

Ever wonder how canned tuna is made? Well, here you go… There’s no salt in this recipe, that’s because salting the fish during the confit process will yield a different texture.

 

What you’ll need:

¼ – ½ lbs. filet of tunatuna2

3 or 4 sprigs of thyme

Garlic

Shallots

Whole black peppercorn

Green onion

Olive oil

 

Directions:

1. Cut tuna into smaller more workable chunks that will fit into a large skillet.

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2. Trim green onions, quarter shallots, slice garlic cloves in half to expose surface area and aid in flavor extraction.

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3. Add ingredients to a skillet large enough to fit all ingredients. Heat on medium until you start to see rapid bubbles.

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4. Turn down the heat to low add tuna.

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5. Baste the tuna with the oil as its cooking. It’s important to note here that you can cook the tuna to your preference – med rare, med, well, that’s completely up to you.

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6. Once the tuna is done to your likeness transfer to a container as it must be stored 24 hours before use. Cover making sure the plastic wrap if flush with the oil and fish, refrigerate overnight.

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We hope you enjoyed the first recipe from Chef Rod Knight, check back next week for another recipe from our Chef of the Month. Share this fresh dish with your friends and family at your holiday potlucks or parties!

Chef Ana Birac’s Tiger Shrimp Recipe

September is almost over, so here is the final recipe from our first International Chef of the Month, Chef Ana Birac – a fresh Tiger Shrimp dish. Enjoy!

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Ingredients: 

Frozen White Tomato Mousse – Tomato Concasse with Bear Bow – Parmigiano Churros – Marinated Black Tiger – Chilly Cream – Cow Cheese Cream – Tuna Pellet

 

For 2 people:

0,25kg tomato ~ 8.8 ounces

0,2L whipped cream ~ 7 ounces

0,05L bear bow ~ 1.7 ounces

0,2L water ~ 4/5 cup

0,1kg butter ~ 3.5 ounces

0,2kg flour ~ 7 ounces

1 egg yolk

0,1kg grana padano (grated) ~ 3.5 ounces

2 pieces of black Tiger prawn

0,1kg mayonnaise ~ 3.5 ounces

0,05kg chili powder ~ 1.75 ounces

0,2kg cow cheese ~ 7 ounces

0,1kg cream ~ 3.5 ounces

0,02kg tuna ~ 1 ½ tablespoons

0,02kg onion (minced) ~ 1 ½ tablespoons

0,01kg parsley (minced) ~ 4 tablespoons

0,01kg thyme (minced) ~ 4 tablespoons

0,01kg majoran ~ 6 tablespoons

0,01kg rosemarie ~ 6 tablespoons

0,01kg basil ~ 6 tablespoons

salt, pepper

sunflower oil, olive oil

Directions: 

Blanch all the tomato. Take half of the tomato, peel it and leave to squeeze through cheesecloth over night. Take the other half and cut it into small cubes and marinate with olive oil, bear bow, salt, pepper, and basil.

The next morning whip the cream really hard, then add the tomato liquid and put it into freezer. Leave it there for 2 – 3 hours.

Heat the water with butter. When it boils, remove it away from the heat source and add flour. Mix it well and leave it to cool down to 60 degrees Celsius (140 degrees Fahrenheit). After that happens, stir in the egg yolk and grana padano and mix well. Take the patisserie bag and put the batter inside and make rings. Fry it in sunflower oil.

Clean the Black Tiger prawns and put them in one pan over boiling water. Add butter, salt, pepper, olive oil and all the green spices. Heat it for exactly 12 minutes (until Black Tiger becomes lightly pink) and then cool them down.

Mix mayo and chili in thermomixer and put in the fridge.

Mix cow cheese and cream in thermomixer, pass the mixture through the sieve and add some salt and pepper. Then put in the fridge to cool.

Fry the onion and add the rest of the green spices and tuna, mix them well. Make small balls and put them on a pan and fry in sunflower oil.

Put everything on the plate just like it is in the picture.

Bon appétit! 

 Note: Chef Ana is from Croatia so she uses metric system measurements (along with the rest of the world). We have done our best to convert the measurements to the U.S. customary system. 

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