by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
Chicken Balls in Pineapple Cart is a vintage Chef Boy original! He shares that in the many five-star hotels that he has worked in, his theme events would always feature this dish. Yes, it is quite versatile. While perfect for the Christmas feast, it will certainly fit very well in any holiday spread.
Chicken Balls in Pineapple Cart is a vintage Chef Boy original! He shares that in the many five-star hotels that he has worked in, his theme events would always feature this dish. Yes, it is quite versatile. While perfect for the Christmas feast, it will certainly fit very well in any holiday spread.
- 1 kilo minced chicken meat
- 2 pcs whole pineapples, fresh and big
- 2 pcs. carrots, brunoise
- 2 pcs. eggs. beaten
- 1 pc. bamboo stick
- 1 pc. white onion, brunuiose
- 1 tsp. salt
- 1 tsp. white pepper powder
- 1 tsp. chicken powder seasoning
- 200 grms. cornstarch
- 50 grms. pring onion, chopped
- 50 grms. celery chopped
- 20 grms. flour
- 2 liters oil for deep fry
- 250 ml. pineapple juice
- 1 pc. green bell pepper, brunoise
- 1 pc. red bell pepper brunoise
- 100 grms. cornstarch, dissolved
- 10 grms. garlic, chopped
- 1 tbsp. white sugar
- 1 jigger brandy
1. Combine minced chicken meat, carrots, onion, celery, spring onion, egg, salt, pepper, chicken powder seasoning, corn flour and all purpose flour.
2. Form into balls and deep-fry until golden brown and set aside.
3. Toss golden brown chicken balls into sauce and set aside.
4. Carve pineapple and cut into 2 slices round of fresh pineapple then carve to form a wheels then cut on center by using corer, then fill with carrots corer into the wheels and set aside.
5. Carve other whole pineapple; cut into carved half then remove pineapple meat inside, then assembly two wheels with bamboo stick both sides to shape like a cart trolley.
6. Place balls over the top and garnish with spring onion.
7. For sauce; sauté garlic, bell pepper, flambé with brandy.
8. Add pineapple juice, sugar then thicken with dissolved cornstarch. Season to taste.
2. Form into balls and deep-fry until golden brown and set aside.
3. Toss golden brown chicken balls into sauce and set aside.
4. Carve pineapple and cut into 2 slices round of fresh pineapple then carve to form a wheels then cut on center by using corer, then fill with carrots corer into the wheels and set aside.
5. Carve other whole pineapple; cut into carved half then remove pineapple meat inside, then assembly two wheels with bamboo stick both sides to shape like a cart trolley.
6. Place balls over the top and garnish with spring onion.
7. For sauce; sauté garlic, bell pepper, flambé with brandy.
8. Add pineapple juice, sugar then thicken with dissolved cornstarch. Season to taste.
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