Cooking contest help!

Question

any good recipe from region 5 philippines? a native recipe like bicol express!! our goal, to win on the on the spot contest... our budget is 1500... 60 - 70 persons will it.. it includes the rice, appetizer, main dish and drinks.. pls give some examples... thanks!

Answer 1

Philippine Stir-Fried Rice Noodles: Pansit Grisado

4 ounces soy oil

2 cloves garlic, peeled and minced

4 ounces julienned Spanish onion

1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips

4 ounces soy sauce

2 pints white chicken stock

1/2 ounce oyster sauce

14 ounces carrots, washed, peeled and cut julienne

14 green cabbage, washed and finely cut chiffonade

8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long

1 pound rice noodles, soaked in warm water (to cover) for 20 minutes

Salt and ground white pepper

3 scallions, washed, trimmed, and coarsely chopped, as a garnish

2 lemons, washed, tips cut off, sliced into wedges, as a garnish

In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.

Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.

Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.

Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

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Wok Stirred Mussels and Rice Stick Noodles Spicy Black Bean Sauce

Serve in large pasta bowls, mussels on top, to be closer to the gods.

Canola oil to cook

2 pounds Prince Edward Island Mussels, cleaned and prepped

1 tablespoon minced garlic

1 tablespoon minced ginger

4 fresh serrano chilies or fresh Thai bird chilies, de-stemmed, minced with seeds

1 tablespoon fermented Chinese black beans

1/2 cup white wine

2 tomatoes or 4 canned tomatoes, diced

1 tablespoon 3 Crab fish sauce

2 cups chicken stock

8 ounces rice stick noodle, soaked in warm water until al dente

1 bunch picked Thai basil

1 bunch chives

2 ounces butter (optional)

2 limes cut in half

Salt and white pepper to taste

Coat a very hot wok with oil, add mussels and stir until they start to open. Add garlic, ginger, chilies and black beans. Stir quickly for 5 minutes. Deglaze with white wine and reduce by 50 percent. Add tomatoes, fish sauce, chicken stock and noodles, combine well. Add basil, chives and butter. Check for seasoning. Serve with lime half to be squeezed on mussels right before eating.

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Filipino-Style Wrapped and Deep-Fried Bananas

Oil, for frying

6 large firm-ripe bananas

1 package Filipino lumpia wrappers, available in the freezer section of most Asian markets

1 egg white, lightly beaten

Confectioners' sugar, for serving

Honey, for serving

Heat a deep fryer to 350 degrees F.

While the oil is heating, prepare the bananas: Peel and halve the whole banana lengthwise. Carefully peel the lumpia wrappers apart, taking care not to tear, and, working 1 at a time, wrap each banana half in 1 of the lumpia wrappers, eggroll fashion, and brush the edges with the egg white to seal.

Once the oil has reached the desired temperature, fry the bananas, 2 or 3 at a time, or as many as will fit comfortably in the fryer, until golden brown, about 5 minutes. (Do not crowd.) Transfer to paper-lined plates to drain.

Cut each wrapped banana on the diagonal and serve sprinkled with confectioners' sugar and drizzled with honey.

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Filipino Chicken Adobo

-5 lbs. chicken thighs

1/2 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, crushed

1 tsp. black peppercorns

3 bay leaves

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

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Halo-Halo (Filipino Mixed-Fruit Dessert)

6 tbsp halo-halo mixture, divided into 2 tbsp each

2 tbsp macapuno (preserved shredded young coconut)

2 tbsp kaong (palm nuts)

2 tbsp nata de coco (coconut gel)

2 tbsp fresh grated cantaloupe

Crushed or shaved ice

1/2 cup evaporated milk

vanilla ice cream (can also use mango)

In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream.

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Pork Guisantes (Filipino Pork and Peas)

2 tbsp oil

1 onion, sliced

2 cloves garlic, minced

1 1/2 lb lean pork, sliced in small pieces

1 tbsp soy sauce

2 tbsp patis

1/2 cup water

1 bay leaf

3 oz. tomato paste

1 pkg (6 oz) frozen peas

1 can (3-4 oz) pimientos, sliced

Salt to taste

Heat oil in large skillet. Saute garlic, onions and pork until browned. Add soy sauce, patis, water and bay leaf. Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes. Add tomato paste, peas and pimientos. Simmer for 5 more minutes. Salt to taste.

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Pancit Canton

2 tbsp. vegetable oil

1 onion, sliced

3 garlic cloves, crushed

1 lb. pork shoulder, sliced thinly

1 chicken breast, deboned and sliced thinly

1/2 lb shrimp, peeled

2 tbsp soy sauce

2 cups chicken broth

1 cup cabbage, shredded

1 cup green beans, julienned

2 carrots, julienned

3/4 cup dried black or shiitake mushrooms (optional)

1 pkg (1 lb) pancit canton (Chinese wheat noodles)

1/2 tsp freshly ground black pepper

Patis (Filipino fish sauce), to taste (optional)

4 green onions, sliced

1 lemon or kalamansi, cut into wedges

If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.

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Baby Spinach Salad with Black Eyed Peas, Lardons, and Pecan-Vinaigrette

1 cup black eyed peas, soaked in cold water overnight

Chicken stock or water, to cover

1/2 medium white onion, halved

1 bay leaf

1/4 teaspoon black peppercorns

1/2 pound slab bacon or thick cut (cut into 1/4-inch strips or "lardons")

1 tablespoon chopped shallots

1 teaspoon Dijon mustard

1/4 cup red wine vinegar

1/2 cup canola oil

1/4 cup toasted pecan pieces, finely chopped, plus 1/3 cup

1/4 cup pecan oil or other nut oil

1 pound baby spinach, washed and dried

In a saucepan, put the peas and cover with chicken stock or water. Add the onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente). Allow to cool in the cooking liquid.

Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy. Set lardons aside.

In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil. Stir in the 1/4 cup of pecans.

In large bowl, toss the greens and lardons with half of the dressing. Evenly divide the salad between 4 plates. Place the cooled peas to the bowl and dress with the remaining dressing. Spoon the peas over the greens and sprinkle with the remaining chopped pecans.

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Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce

For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing:

1 pound fresh spinach, washed and stems removed

2 tablespoons butter

8 ounces chanterelle or morel mushrooms, thinly sliced

2 tablespoons minced shallots

1/4 cup white wine or Vermouth

1 pound lump crabmeat, carefully picked over and cartilage removed

1/4 cup minced parsley

Salt

White pepper

1 3 -- 4 pound boned veal loin, trimmed, butterflied and pounded to 1/2-inch thickness

For the Perigourdine Sauce:

1 tablespoon butter

1 fresh truffle, approximately 1 1/2 inches in diameter, washed, peeled, very thinly sliced

6 ounces duck or goose foie gras, cut into small cubes

Salt and white pepper

1/2 cup madeira or porto wine

2 cups demi-glace

For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing: Preheat oven to 375 degrees F. Bring a small pot of water to the boil over high heat and blanch the spinach leaves until wilted, yet still bright green, about 15 seconds. Refresh in ice water and drain.

In a large skillet over medium high heat, melt the butter. Add the mushrooms and shallots to the pan and saute until the vegetables are soft, about 3 minutes. Add the wine to the pan and cook until mostly evaporated, then add the crabmeat, parsley, and salt and pepper to taste. Remove from the heat.

Grease a large roasting pan. Lay the veal loin flat on a work surface and season with salt and white pepper. Squeeze the excess water from the spinach and lay it across the loin, leaving a 1/2-inch border. Spread the crabmeat and mushroom mixture down the center of the loin, then roll up jelly-roll fashion into a log and tie loosely at 1-inch intervals with kitchen twine. Sprinkle the outside of the roulade with salt and white pepper and place, seam side down, in the roasting pan. Roast until the meat is brown and the meat (not the filling) reaches an internal temperature of 150 degrees F, about 45 minutes to1 hour.

Transfer the roulade to a cutting board, loosely cover and allow to rest for 15 minutes before cutting. Cut the roulade into 3/4-inch slices, and top with the Perigourdine Sauce.

For the P