Yesterday, my students are supposed to prepare a Beef Tenderloin Pita Sandwich but as an alternative they presented stir-fried beef tenderloin wrapped in Lavash bread. This for me is comparable to SHAWARMA. Here’s how to put together stir-fried beef tenderloin wrapped in Lavash bread. The beef tenderloin is thinly sliced and seasoned with soy, pepper and [...]
Archive for the ‘APPETIZER’ Category
STIR-FRIED BEEF TENDERLOIN WRAPPED IN LAVASH BREAD
Posted: July 7, 2011 by Melchor Corpuz in APPETIZER, RECIPES3,093
Ma-Po Eggplant
Posted: July 4, 2011 by Melchor Corpuz in APPETIZER, ASIAN CUISINE, RECIPESTags: ma-po, szechwan cuisine
Here’s a dish presented by my students in Asian Cuisine. Ma-Po Eggplant is a variation of Ma-Po Tofu, a dish that belongs to the famous Szechwan cuisines. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce and often cooked with minced meat, usually pork or beef. [...]
101 WAYS TO COOK BANGUS 2011
Posted: May 2, 2011 by Melchor Corpuz in APPETIZER, COMPETITIONS, CULINARY ARTS, ENTREE, RECIPESTags: 101 ways to cook bangus 2011, bangus festival, culinary arts, dagupan city, melchor ceralde corpuz, melchor corpuz
Finally, I am this year’s Bangus Festival 101 Ways to Cook Bangus Over-All Champion! I returned home from the prestigious 101 Ways to Cook Bangus taking hold of awards from two categories. This annual event is part of the much-awaited Bangus Festival, held at the Dagupan City People’s Astrodome last April 29, 2011 where 10 [...]
EASY-TO-MAKE DEEP-FRIED CHEESE BALLS
Posted: April 2, 2011 by Melchor Corpuz in APPETIZER, CULINARY ARTS, RECIPESTags: cheese balls
Few days ago, I am delighted by a simple, common but awesome appetizer. A bunch of Cheese balls. Learn how to make these easy cheese balls for a casual snack or appetizer Here’s the recipe. EASY-TO-MAKE DEEP-FRIED CHEESE BALLS Ingredients: 1 Cup Grated Cheese 2 Teaspoon Flour ¼ Teaspoon Salt [...]
EASY TO MAKE APPETIZER
Posted: March 31, 2011 by Melchor Corpuz in APPETIZER, CULINARY ARTS, RECIPESTags: appetizer, apples, granny smith, quenelle, shrimp
This is got to be one of my favorites now. This easy-to-make appetizer used shrimp which happened to be my favorite seafood and the Granny Smith apple which is my favorite type of apple and “the fun-to-make” quenelle. The shrimp is sautéed in a little butter spiced up with cayenne pepper and seasoned with salt [...]
DEVILED EGGS
Posted: March 18, 2011 by Melchor Corpuz in APPETIZER, CULINARY ARTSTags: deviled eggs, ilan hall, quickfire, top chef
In my Basic Culinary Arts class today, my students presented a stuffed egg, a “Deviled Egg”. A hard cooked egg that has been cut in half length-wise and the yolk removed, mashed and mixed with mayonnaise, lemon juice, mustard, Worcestershire (wuss-ter-shar) sauce and various flavourings such as salt and white pepper. To make it deviled [...]