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Beef Salpicao Recipe

- July 29, 2015 No Comments
Beef Salpicao Recipe
Beef Salpicao
by Chef's Classics

Here's another comfort food that's easy to prepare. Get your ingredients ready because we share how you can get melts-in-your-mouth beef salpicao. Serve this at your next pool party or even for family dinner.

kusina ingredients 

  • 1½ lbs tenderloin, cubed
  • 5 tbsp Worcestershire Sauce
  • 3 tbsp garlic, minced
  • 3 tbsp olive oil
  • 2 tbsp of oyster sauce
  • 1 tsp salt
  • ½ tsp of ground black pepper
  • 1/8 cup butter

kusina instructions
1. Mix beef, salt, pepper and garlic well. Let it stand for 10 minutes.

2. Add the olive oil and marinate for at least 30 minutes.

3. Heat the Chefs' Classics Melissa Sauce pan. Put in the combined ingredients once the pan is hot enough.

4. Sear the beef until the color of the outer part has browned. Try to toss the beef while searing, so that all sides are uniformly cooked.

5. Add the oyster sauce and Worcestershire sauce. Continue tossing until the liquid dries up.

6. Put in the butter and cook for 2 to 3 minutes more.

7. Serve for the whole family. Enjoy!

Lumpiang Ubod Recipe

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Lumpiang Ubod Recipe
Lumpiang Ubod
by Chef's Classics

Here's another Fiesta favorite – Lumpiang Ubod. It’s a crowd favorite, especially among the titos and titas. Surprisingly, it’s incredibly easy to prepare. Gather the freshest ingredients for a yummy lumpiang ubod!

kusina ingredients 

  • 1 kilo ubod, julienned
  • ¼ kilo small size shrimps, peeled and deveined
  • 1 cup chicken breast, cooked, shredded
  • 3 tbsp of oil
  • 4 cloves garlic, minced
  • 1 pc onion, chopped
  • 1 carrot, shredded
  • Salt and pepper to taste
  • Green ice lettuce

For the sauce:

  • ¼ cup soy sauce
  • 2¾ cups water
  • ¼ cup water for the cornstarch
  • ½ cup brown sugar
  • 2 tbsp of cornstarch, diluted into ¼ cup water
  • 2 tbsp of peanut butter
  • 1 head of garlic, minced
  • 1 cup peanuts, ground

For the wrapper:

  • 2 eggs
  • 1 cup water
  • ½ cup flour
  • ½ cornstarch
  • 65 grams unsalted butter
  • Butter, for coating the pan

kusina instructions
1. For the sauce, Combine soy sauce, water and sugar in a sauce pan. Bring the mix to a boil.

2. Whisk the mix vigorously and add diluted cornstarch. Cook until thickened.

3. Add peanut butter and stir until it dissolves and is well combined.

4. For the lumpia wrapper, Combine flour, cornstarch, water, egg and melted butter. Whisk together until well combined and smooth.

5. Heat a nonstick pan and grease the pan with butter.

6. Pour ¼ cup batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip.

7. Remove lumpia wrapper from the pan by sliding onto plate. Repeat the process with remaining batter.

8. Saute garlic and onions in a Chef’s Classics Lavender Frypan.

9. Add shrimp, chicken, ubod and carrots. Cook until tender.

10. Season with salt and pepper. Then, transfer to a plate.

11. Lay a wrapper on a clean, flat surface and place lettuce on top. Add four tbsp of ubod and fold.

12. Pour sauce on top of the lumpia. Sprinkle fresh minced garlic and ground peanuts.

Yummy Menudo Recipe

- July 28, 2015 No Comments
Yummy Menudo Recipe
Yummy Menudo
by Chef's Classics

It’s almost back to school again. Are you ready for early mornings preparing for school? Here’s a yummy Menudo dish you can prepare for packed lunch. One tasty baon coming up!

kusina ingredients 

  • 1 kilo pork shoulder, cut into cubes
  • 300 grms of pork liver, cut into cubes
  • 4 jumbo hotdogs, sliced diagonally
  • 2½ cups tomato sauce
  • 1 cup soy sauce
  • 1 cup water
  • ½ cup calamansi juice
  • 2 pcs potatoes , diced
  • 1 pc onion, chopped
  • 1 pc red bell pepper, diced
  • 1 pc green bell pepper, diced
  • 1 pc carrot, diced
  • 1 pc bay leaf
  • 3 tbsp of oil
  • 5 cloves garlic, minced
  • Salt and pepper or fish sauce to taste

kusina instructions
1. In a large bowl, combine soy sauce and calamansi juice. Add pork and marinate for 30 minutes to an hour in the refrigerator. Remove pork from marinade but set the liquid aside.

2. Heat oil in a Chef’s Classics Melissa Saucepot over medium heat. Fry potatoes until lightly brown. Remove and set aside.

3. In the same pot, sauté garlic and onions.

4. Add the marinated pork and liver and cook until lightly brown.

5. Add tomato sauce, marinade sauce, bay leaf and water. Let it boil and simmer for 30 to 45 minutes.

6. Add hotdogs, potatoes, carrots and bell pepper. Let it simmer for another 5 minutes.

7. Season with salt and pepper or fish sauce.

8. Remove from the heat. Let it cool before you pack it in a trusty lunch box.

Rellenong Bangus Recipe

- July 26, 2015 No Comments
Rellenong Bangus Recipe
Rellenong Bangus Recipe
by Chef's Classics

If you're feeling a little adventurous this week, we share more challenging recipes for you to try. It's time to indulge your taste buds in a mix of flavors and textures. Best enjoyed during a family gathering, the Rellenong Bangus is a Filipino favorite. Your man will surely appreciate that you gave a lot of effort when you serve this yummy meal!

kusina ingredients 

  • 1 kilo bangus, whole
  • 2 tbsp flour
  • 2 tbsp soy sauce
  • 1 tbsp calamansi juice
  • 1 tbsp onion, chopped
  • 1 tbsp red bell pepper, chopped
  • 1 tbsp pickle relish
  • 1 tsp garlic, chopped
  • 1 cup cooking oil
  • ½ cup green peas
  • ½ cup bacon, chopped
  • ½ cup carrots, diced
  • ¼ cup raisins
  • 2 pcs eggs
  • 1 pc potato, diced
  • 1 pc tomato, chopped
  • Salt and pepper to taste
  • Flour, for dredging

kusina instructions
1. With a rolling pin, soften the body of the bangus by pounding.

2. Break the spine of the fish. It's near the tail and right below the head.

3. Without breaking the skin, remove the meat of the bangus.

4. Marinate both the skin and meat in calamansi and soy sauce. Set aside.

5. In a Chef's Classics Caper Doublefry pan, heat oil. Saute garlic and onion.

6. Add potatoes, carrots and bacon.

7. Mix in marinated bangus meat with tomatoes, red bell pepper, pickle relish, green peas and raisins. Cook for about two minutes.

8. Remove mix from heat. Let it cool and remove the bones.

9. Pour in an egg and the flour into the mixture. Season to taste.

10. Stuff mixture inside the bangus skin.

11. Sew the opening.

12. Coat the fish with flour. Once coated, fry or bake until brown.

Burger Steak Recipe

- July 25, 2015 No Comments
Burger Steak Recipe
Burger Steak
by Chef's Classics

Is anyone up to cooking burger steak from scratch? It’s time for a healthier alternative to the take out favorite.

kusina ingredients 

  • ½ kilo ground beef
  • ½ cup bread crumbs
  • 1 tsp paprika (optional)
  • ½ tsp ground black pepper
  • 1 tsp garlic powder
  • ½ tsp salt
  • 2 tbsp oil
  • 1 medium onion, minced
  • 1 egg

For the mushroom sauce:

  • 5 cloves garlic, minced
  • 2 cups fresh milk
  • 1 cup fresh white button mushroom, sliced
  • ½ cup flour
  • ½ cup butter, unsalted
  • 3 tbsp soy sauce
  • 1 tbsp oil

kusina instructions
1. In a large bowl, combine ground beef, onion, paprika, garlic powder, egg, salt, pepper and bread crumbs. Mix until well combined.

2. Scoop half a cup of ground meat mixture and mold each into a ball

3. Gently press on the ball shaped meat mixture to form a flat beef burger patty.

4. Heat the oil over medium heat in your Chef’s Classics Caper Grill Pan and cook the burger patty for 2 to 4 minutes per side. Transfer to a serving plate.

5. For the sauce, cook the flour in the pan over medium heat until light brown.

6. Add butter and stir vigorously until smooth. Set aside.

7. In the same pan, heat the oil and sauté garlic.

8. Cook the mushroom for 2 minutes.

9. Add the flour and butter mixture.

10. Gradually add the milk. Keep stirring constantly until free from lumps.

11. Add soy sauce and simmer for 15 minutes.

12. Season with salt and pepper.

13. Pour the sauce on the burger patty. Now, it’s ready!

Bellychon Recipe

- July 24, 2015 No Comments
Bellychon Recipe
by Chef's Classics

Make bite heaven in your lips. Here's a secret recipe of our wicked Bellychon. Make sure the chilled cans of beer are ready. This is one yummy pulutan!

kusina ingredients 

  • 2 kilos pork belly with the skin still on, deboned
  • 3 pcs lemon grass
  • ½ cup parmesan cheese 
  • 2 tbsp olive oil
  • Salt and pepper

kusina instructions
1. Preheat the oven to 180 C or 350F.

2. Place the belly pork skin side down on a board.

3. Add lemon grass.

4. Sprinkle with the grated Parmesan cheese.

5. Add salt and black pepper to taste.

6. Drizzle with olive oil.

7. Starting from one end, roll the pork up firmly. Tie a string around at 1 inch intervals to secure the roll.

8. Transfer the rolled pork on to the Chefs' Classics Caper Detachable Grill Pan.

9. Roast until cooked through for about 2 hours.

10. Place the pork on a board, and leave to rest for about 10 minutes.

12. Carve into slices, and arrange on a plate. Dig in!

Chicken Fillet Recipe

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Chicken Fillet Recipe
Chicken Fillet
by Chef's Classics

For most moms, it’s important that we have easy-to-prepare but filling recipes in our arsenal. We’re shaking things up with a delicious serving of chicken fillet – perfect for lunch at school or in the office. Ready, set, fry!

kusina ingredients 

  • ½ kilo skinless and boneless chicken breasts, cut into strips
  • 1 cup fresh milk
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder 

For the breading:

  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup bread crumbs
  • ½ tsp cayenne pepper (optional)
  • ½ tsp salt
  • ½ tsp pepper
  • Oil for deep frying

For the sauce:

  • 1 cup cream
  • 2 tbsp lime juice
  • 1 tsp wansoy, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste

kusina instructions
1. For the sauce, combine cream, lime juice, wansoy and garlic in a bowl. Season with salt and pepper. Then, set aside.

2. In a bowl, soak the chicken in milk with salt and pepper to taste. Refrigerate for two to four hours.

3. Prepare 3 bowls for the breading. Combine the flour, cayenne pepper and garlic powder in the first bowl.

4. Place the eggs in a second bowl and the breadcrumbs in the third bowl.

5. Drain the chicken strips and dredge in the flour mixture.

6. Dip in the eggs and coat with bread crumbs.

7. In a Chef’s Classics Fennel Deep Frypan, fry the chicken over medium heat until golden brown.

8. Transfer to a plate with paper towel to drain excess oil.

9. Don’t forget to serve with the dipping sauce.

Homemade Bread Rolls Recipe

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Homemade Bread Rolls Recipe
Homemade Bread Rolls
by Chef's Classics

Here’s something a bit more challenging for you to make. Don’t worry – this homemade bread rolls will surely be a hit when you serve them. Time to get baking!

kusina ingredients 

  • 2 cups bread flour
  • 1½ cups all-purpose flour
  • 1 cup milk
  • 5 tbsp butter, melted
  • 3 tbsp white sugar
  • 2 tbsp warm water
  • 2¼ tsp active dry yeast
  • 1 tsp salt 
  • 1 egg

For egg wash:

  • 1 egg
  • 2 tbsp water

kusina instructions
1. In a large bowl, combine the yeast, warm water and a pinch of sugar. Let it sit for 3 minutes and stir.

2. Mix in the milk, the remaining sugar, the salt and the melted butter.

3. Gradually add the flour and mix until the dough is formed into a ball.

4. Knead the dough for 8- 10 minutes until smooth and elastic.

5. Place the dough in a bowl and cover with plastic. Set it aside and let rise until doubled in size.

6. Punch down the dough and divide it into 18-20 pieces.

7. Roll the dough into balls and place on a baking pan lined with parchment paper.

8. Cover the rolls with towel and let them rise again for 30 to 45 minutes.

9. Whisk together the egg and water to make an egg wash. Brush it on the rolls.

10. Bake them in a pre-heated 420F oven for 15 minutes or until golden brown.