To cook an item partially and very briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to loosen peels of vegetables, fruits, and nuts, to partially cook French fries or other foods before service, to prepare for freezing, or to remove undesirable flavors. BOIL To cook in water or other liquid that is bubbling rapidly, about 21. 2 degrees F (100 degrees C) at sea level and at normal pressure BRAISE (1)To cook covered in a small amount of liquid, usually after preliminary browning. (2) To cook certain vegetables slowly in a small amount of liquid without preliminary browning.
BROIL To cook with radiant heat from above DEEP-FRY To cook submerged in hot fat. DEGLAZE To swirl a liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom. DRY-HEAT COOKING METHODS Methods in which heat is conducted to foods without the use of moisture. FRY To cook in hot fat GLAZE To give shine to the surface of a food by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven. GRIDDLE To cook on a flat, solid cooking surface called a griddle. GRILL To cook on an open grid over a heat source.
MOIST-HEAT COOKING METHODS Methods in which heat is conducted to foods by water or other liquid (except fat) or by steam. PAN-BROIL To cook uncovered in a skillet or saute pan without fat. PAN-FRY To cook in a moderate amount of fat in an uncovered pan. (EN) PAPILLOTE Wrapped in paper (or sometimes foil) for cooking so the enclosed food is steamed in its own moisture. PARBOIL To cook partially in a boiling or simmering liquid. PARCOOK To cook partially by any method. POACH To cook gently in water or other liquid that is hot but not actually bubbling, 160 degrees to 180 degrees F (71 degrees to 82 degrees C). REDUCE.
To cook by simmering or boiling until the quantity of liquid is decreased, often to concentrate flavors. ROAST To cook foods by surrounding them with hot, dry air in an oven or on a spit in front of an open fire. SAUTE To cook quickly in a small amount of fat, usually while mixing or tossing the foods by occasionally flipping the pan. SEAR To brown the surface of a food quickly at a high temperature. SIMMER To cook in water or other liquid that is bubbling gently, 185 degrees to 205 degrees F (85 degrees to 96 degrees C). SMOKE-ROAST To cook with dry heat in the presence of smoke, as on a rack over wood chips in a covered pan.
SOUS VIDE Vacuum-packed. Refers to techniques for cooking foods that are packaged under vacuum in plastic bags. STEAM To cook by direct contact with steam. STEW To simmer or braise a food or foods in a small amount of liquid, which is usually served with the food as a sauce. STIR-FRY To cook quickly in a small amount of fat by tossing cut-up foods in a wok or pan with spatulas or similar implements. Similar to saute, except the pan is stationary. SWEAT To cook slowly in fat without browning, sometimes under a cover. FIVE-SPICE CHICKEN WITH VEGETABLES Ingredients: ¢ 2 tbsp sesame oil ¢ 1 garlic clove, chopped.
¢ 3 spring onions, trimmed and sliced ¢ 1 tbsp corn flour ¢ 2 tbsp rice wine ¢ 4 skinless chicken breasts, cut into strips ¢ 1 tbsp Chinese five-spice powder ¢ 1 tbsp grated fresh ginger ¢ 125 ml/4 fl oz chicken stock ¢ 100 g/3 ? oz baby corn cobs, sliced ¢ 300 g/10 ? oz bean sprouts ¢ Finely chopped spring onions to garnish(optional) ¢ Freshly cooked jasmine rice, (to serve) Procedure 1. Heat the oil in a preheated wok or large frying pan. Add the garlic and spring onions and stir-fry over medium-high heat for 1 minute. 2. In a bowl, mix together the corn flour and rice wine, then add the mixture to the pan.
Stir-fry for 1 minute, then add the chicken, five-spice powder, ginger and chicken stock and cook for another 4 minutes. Add the corn cobs and cook for 2 minutes, then add the bean sprouts and cook for another minute. 3. Remove from the heat, garnish with chopped spring onions, if using, and serve with freshly cooked jasmine rice. SHINJAGA Ingredients: ¢ 1 ? lb new potatoes ¢ 1 tbsp vegetable oil ¢ 4 tbsp Kikkoman ¢ 2 tbsp sugar ¢ 1 tbsp mirin Procedure: 1. Wash and scrub new potatoes 2. Put them in a deep pan and pour enough water to cover them. 3. Bring to a boil on high heat. 4.
Turn down the heat to medium and cook about 10 minutes or until softened. 5. Drain potatoes in strainer. 6. Mix Kikkoman, mirin, and sugar in a small cup and set aside. 7. Heat oil in a large pan on medium heat and fry potatoes until lightly browned. 8. Pour the sauce mixture over the potatoes. 9. Shake the pan to let the sauce coat new potatoes over high heat. Stop the heat. CORDON BLEU Ingredients: ¢ chicken breast fillet (marinated & seasoned with pepper & salt) ¢ bread crumbs ¢ egg ¢ oil ¢ toothpicks ¢ cheese ¢ ham Procedure: 1. Put the chicken fillet in a flat surface. Then add cheese and ham on top of the chicken fillet.
Roll it and use the toothpicks to hold it. 2. Dip the rolled chicken fillet in the egg and roll it in the bread crumbs. 3. Deep-fry until golden brown. 4. Remove the toothpick when serving. FISH FILLET Ingredients: ¢ fish(Dory) ¢ calamansi ¢ seasoning ¢ egg bread crumbs ¢ mayonnaise Procedure: 1. Slice the fish. 2. Mix the calamansi and the egg with the fish. 3. Add a little bit seasoning on it. 4. Dip the fish on the bread crumbs. 5. Deep-fry it until it becomes golden brown. 6. After cooking, place the mayonnaise on a small bowl for you to dip your fish on it. SQUASH MIX Ingredients: ¢ oil ¢ egg ¢ squash (grated) ¢ cornstarch.
Procedure: 1. Mix the grated squash and the egg. 2. Add cornstarch to the mixture. 3. Fry it. CRUNCHY CHICKEN FINGERS Ingredients: FOR CHICKEN FINGERS ¢ ? kilo chicken breast fillet, sliced into 1 inch thick strips ¢ 1 8g MAGGI MAGIC SARAP ¢ 1 cup all purpose flour ¢ 2 cups finely crushed NESTLE cornflakes ¢ 2 eggs, beaten ¢ Cooking oil for frying FOR TROPICAL CHILI SAUCE ¢ ? cup sweet-chili ¢ 1 tsp MAGGI MAGIC SARAP ¢ ? cup water ¢ Pineapple tidbits ¢ Salt to taste Procedure: 1. Rub MAGGI MAGIC SARAP on chicken strips and let it sit for at least 15 minutes. 2. Coat chicken strips in flour. Dip in egg then roll in crushed cornflakes.
3. Fry chicken strips until golden brown. Drain using paper towels to remove excess oil. Serve with Tropical Chili Sauce on the side. SWEET AND SOUR FISH Ingredients: ¢ 2-3 lbs red snapper, whole fish ¢ 4 tbsp vegetable oil ¢ 1 tbsp salt ¢ ? tsp ground pepper ¢ 2 tbsp soy sauce ¢ ? cup apple cider vinegar or white vinegar ¢ ? water ¢ ? cup brown sugar ¢ 1 large chopped onion ¢ 6 tbsp minced garlic ¢ ? cup ginger, julienned ¢ ? cup carrot, julienned ¢ ? cup red bell pepper ¢ ? cup scallion, julienned (spring onions) ¢ 1 tbsp sifted flour Procedure: 1. Clean the fish and slit it open. Let it stand for few minutes and drain well.
2. Sprinkle fish with 1 tbsp salt 3. In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside. 4. In the same skillet, saute the garlic until light brown, then saute onion. 5. Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper. 6. Add soy sauce, vinegar, water and sugar. Salt and pepper to taste. 7. When the mixture boils, add the flour to thicken. Then, add the fish. 8. Cover the skillet and simmer for 5 minutes. PINAKBET Ingredients: ¢ okra ¢ eggplant ¢ squash ¢ MAGGI magic sarap ¢ Tomato ¢ Garlic ¢ Onion ¢ Salt ¢ Umami ¢ Oyster sauce.
¢ Cabbage Procedure: 1. Saute garlic and onion. 2. Add a little amount of water and put vegetables. 3. Add oyster sauce. 4. Season it with MAGGI magic sarap, salt & umami. 5. Taste it and adjust flavors if needed. 6. Serve hot. RELLENONG TALONG Ingredients: ¢ egg ¢ eggplant ¢ ground pork ¢ garlic ¢ onion ¢ oil ¢ salt Procedure: 1. Fry the ground pork. 2. Slice the eggplant in the middle and get the inner part of the eggplant. 3. Mix the pork, garlic & onion & add salt to season it. 4. Then put the cooked pork in the middle of the sliced eggplant then, put the eggplant in the pan and put egg to close the eggplant.