Tuesday, February 22, 2011
Wilmar cooks kare-kare
ox tails
beef for stew
sitaw (Chinese long beans)
talong (eggplant)
pestay (baby bok choy)
bawang (garlic)
rice flour
atsuete (annatto)
peanut butter
salt and pepper
Kare-kare is a Filipino stew that consists of vegetables, beef ox tail, and a peanut sauce. My version is very bare-bones, as I have not included some regular ingredients like beef tripe, puso ng saging (banana blossom), or bagoong (shrimp paste). Nonetheless, I think that my version has some merit in that I do not use a pre-packaged flavoring packet, but instead roast my own rice flour and add atsuete (anatto) for thickening, color, and flavoring.
pressure cook ox tails and beef in seasoned water. toast rice flour. add peanut butter and some beef stock to slowly incorporate. bring peanut butter mixture to the stock pot. add vegetables and cook until tender.
Wednesday, February 16, 2011
Wilmar cooks macaroni and cheese
This is an old episode, but I forgot to make a write-up. So... here it is (almost 2 years later)!
16 oz. dry cellentani (or elbow macaroni)
8 oz. grated sharp white Cheddar cheese
8 oz. grated Fontina cheese
butter
all-purpose flour
1 pint heavy whipping cream
1 cup reduced-fat milk
panko flakes
grated parmesan cheese
cayenne powder
preheat oven at 375F.
cheese sauce:
in the meanwhile, get an oven-safe ceramic oven (those Le Creuset ones are bomb) and get some heat on it. for the roux melt 1-2 tbsp butter and mix with equal part of flour. cook the roux down until the raw flour smell is gone, but not to the point where it starts getting dark brown. add milk and cream and bring the heat up to almost bubbling. at this point introduce the cheese little by little until it is all incorporated. you can save a little grated cheese for the panko topping if you wish. add cayenne to taste.
noodles:
bring some water to a boil (enough for the noodles). cook the noodles in boiling water 1-2 minutes LESS than what the box indicates - this way, the noodles won't be overcooked as it bakes in the oven.
putting it all together:
drain noodles and add the noodles to the cheese sauce, getting everything well-incorporated. top with a crust mixture of melted butter, panko flakes, grated parmesan, and any leftover cheese you didn't add to the sauce. stick it in the preheated oven for 15-20 minutes or until the topping gets nice and brown.
remove from oven, let it cool down, and enjoy!
Sorry I haven't been keeping up. It's been almost two years since I've last visited my Wilmar Cooks account. I recently checked my inbox on YouTube and noticed that people have really been trying out my stuff! I'm flattered. Additionally, last year I got a message from GMA TV in the Philippines. Apparently they wanted to air my material, but I never got the message. Woops! Serves me right to ignore my viewers...
Anyways, I'm back, and I have a few ideas in mind for some episodes. I think the most important thing is that I get some new material on my channel. Thanks everyone for watching!
16 oz. dry cellentani (or elbow macaroni)
8 oz. grated sharp white Cheddar cheese
8 oz. grated Fontina cheese
butter
all-purpose flour
1 pint heavy whipping cream
1 cup reduced-fat milk
panko flakes
grated parmesan cheese
cayenne powder
preheat oven at 375F.
cheese sauce:
in the meanwhile, get an oven-safe ceramic oven (those Le Creuset ones are bomb) and get some heat on it. for the roux melt 1-2 tbsp butter and mix with equal part of flour. cook the roux down until the raw flour smell is gone, but not to the point where it starts getting dark brown. add milk and cream and bring the heat up to almost bubbling. at this point introduce the cheese little by little until it is all incorporated. you can save a little grated cheese for the panko topping if you wish. add cayenne to taste.
noodles:
bring some water to a boil (enough for the noodles). cook the noodles in boiling water 1-2 minutes LESS than what the box indicates - this way, the noodles won't be overcooked as it bakes in the oven.
putting it all together:
drain noodles and add the noodles to the cheese sauce, getting everything well-incorporated. top with a crust mixture of melted butter, panko flakes, grated parmesan, and any leftover cheese you didn't add to the sauce. stick it in the preheated oven for 15-20 minutes or until the topping gets nice and brown.
remove from oven, let it cool down, and enjoy!
Sorry I haven't been keeping up. It's been almost two years since I've last visited my Wilmar Cooks account. I recently checked my inbox on YouTube and noticed that people have really been trying out my stuff! I'm flattered. Additionally, last year I got a message from GMA TV in the Philippines. Apparently they wanted to air my material, but I never got the message. Woops! Serves me right to ignore my viewers...
Anyways, I'm back, and I have a few ideas in mind for some episodes. I think the most important thing is that I get some new material on my channel. Thanks everyone for watching!
Subscribe to:
Posts (Atom)