Culinary Journey 2015 series of cooking demonstrations kicked off today with Chef Bambi Lichauco.
The program is sponsored by Bel-Air Village Association, Women of Bel-Air and Barangay Bel-Air.
Chef Bambi taught us several dishes we could serve this Lenten/Easter Season.
Gambas Al Ajillo Pasta
90 ml. Olive oil
1 pc. Green finger chili, thinly sliced
10 gr. parsley, minced
10 cloves garlic, minced
3 pcs. Calamansi, extract the juice
Ground black pepper
1 T. Spanish Paprika
2 T. Butter
250 gr. pasta, uncooked
30 ml. Sherry
300 gr. medium sized shrimps, peeled
Pour calamansi juice over the shrimps. Mix well then add the salt, pepper and paprika.
Heat olive oil in a saute pan. When almost smoking, add the garlic. When it starts to brown, add the chili. Saute for a minute or two.
Add shrimps and when almost cooked, add the sherry.
When sherry starts to evaporate to half, add the butter until it melts.
Add minced parsley and pasta.
Serve on a platter or individual plates.
300 gr. beef sirloin, thinly sliced
Ground black pepper
150 gr. flour, sifted
354 ml. Sherry or white wine
360 ml. Corn oil
35 gr. button or shiitake mushrooms, sliced
12 gr. capers
500 ml beef broth or use 1/2 beef cube dissolved in 2 cups water
Parsley for garnish
Season the sirloin with salt and pepper.
Heat the oil in the pan while dredging the meat.
Quickly pan fry the beef over high heat on both sides to medium-slightly brown. Cook in batches if pan is small.
Remove from pan and set aside.
Add a little oil to saute the mushrooms then pour in the wine after a few minutes.
Add the broth and cream stirring continuously for 3-5 minutes.
Season according to taste.
Put back the beef by spreading in even layers in the pan. Continue simmering the sauce for 5 minutes until it thickens.
Turn off the heat and serve on a platter.
Chicken Wings Stuffed with Cheese Pimiento Served with Wasabi Catsup
8 pcs. Wings, cut into 2 then make into lollipops
Ground black pepper
3 C. Breadcrumbs
1 C. Flour
2 pcs. Eggs, beaten
Cooking oil for frying
1 small tube wasabi
1 C. Tomato Catsup
1 C. Mayonaise
200 gr. cheddar cheese, grated
2 T. Canned pimiento, chopped
1 T. Apple cider vinegar
Mix all ingredients for the cheese pimiento and chill in the refrigerator.
Make chicken lollipops from chicken wings.
Stuff the opening with cheese pimiento spread then season with salt and pepper.
Dredge the stuffed wings with flour, then dip in beaten eggs then cover with breadcrumbs. Set aside in the chiller.
Heat the oil and deep fry the chicken lollipop.
Serve with catsup and wasabi separately so guests can mix according to their preference.
Coffee Vanilla Jelly with Cream
1 box Alsa gulaman, unflavored
1 t. White sugar
1 t. Fresh milk
1 t. instant coffee, Decaffeinated
2 C. All purpose cream
1/2 t. Vanilla flavoring
Follow instructions of water ratio on the box of the gelatin mix.
Add sugar, coffee, vanilla extract and milk before boiling.
When all dry ingredients have dissolved, remove from heat and pour in a Pyrex or any container to set.
Cut into small cubes, put in a cup and top with cream or ice cream.
Our favorite part of the cooking demo is the food tasting!
The participants are each given a plate and they get to try all the dishes the Chef taught us!
Our role as committee members, aside from the planning, is to help serve the food.
Chef Bambi prepared a lot and everybody had their fill! They went back for second and some for third servings!
I attended several cooking demos before and I must say, I enjoyed the food prepared by Chef Bambi!
I learned something very important today.
He said that the eyes are the first ones to devour the food even before our mouths could taste it.
I know I could cook quite well but my food presentation is not up to par compared to the food plating of professional chefs.
Thank you, Chef Bambi for those words of wisdom!
Ohhhh thank you also for filling our bellies with delicious food!
The proof is in the pudding!
But in my case.....
The proof is in the size of the stomach!
So..... Who do you think is about to give birth soon? Lia or Shey?!