CHEF’S CIRCLE RECIPES

Date: January 10, 2008

Motif: Appetizer

Reference: Lumen, Nancy Reyes. The Practical Cookbook: Manila, Standard Appliances
The Best of Food Magazine Expanded Edition c 2003

First Year Level

Ukoy Kalabasa

500 g Squash (grated & squeezed of its juice)

100 g Baby shrimps (tagunton)
3T Corn starch
4 Eggs
Salt & Pepper
500 ml Oil
12-16 pcs Wanton/Lumpia wrapper (cut into 3” rounds)

Dipping Sauce
5g Chopped kinchay/coriander/kutsay
½c Vinegar
½t Pepper
1t Salt
15 g Garlic
5g Chili

Combine squash, shrimp, cornstarch and eggs. Season with salt & pepper. Mix well.
Preheat your oil for frying.
Put 2-3 T of squash mixture on top of each wanton or lumpia wrapper. Deep-fry in the
hot oil until golden and crispy. Drain cooked ukoy on paper towels.
To make the dip. Combine kinchay, vinegar, pepper, salt, garlic and chili. Let it sit for at
least 30 mins to infuse the flavors.

Serves: 4 persons

Drinks

Pearl Milk Tea

1c red sago (cooked)

4 pcs tea bags
2 cc hot water
1c milk
Sugar syrup
2c crushed ice

Make some strong tea with the 4 bags of teas with the 2 c of hot water. Place this in a
blender with the milk, syrup and ice. Blend. Pour into 4 tall glasses with ¼ c of sago in
each of them.

Serves 4 pesons
Third Year Level (for Jan 17)

Bagoong Canape’s

6-10 pcs unripe saba bananas

Water for boiling
1T corn oil
2 cloves garlic, finely chopped
½c bagoong alamang (use the sweet kind)
½c spaghetti meat sauce
1T calamansi juice
¾t cinnamon

Boil saba bananas in enough water to cover until slightly tender.

Peel and slice bananas into ¼ inc thick rounds. Set aside.
In a skillet, heat corn oil and sauté garlic.
Add the bagoong alamang, spaghetti sauce and calamansi juice. Continue stirring until
mixture begins to dry up.
To give your canap0es a different taste, add cinnamon while cooking the mixture.
Arrange banana rounds on a dish. Top each piece with the bagoong mixture.

Drinks

Pearl Milk Tea

1c red sago (cooked)

4 pcs tea bags
2 cc hot water
1c milk
Sugar syrup
2c crushed ice

Make some strong tea with the 4 bags of teas with the 2 c of hot water. Place this in a
blender with the milk, syrup and ice. Blend. Pour into 4 tall glasses with ¼ c of sago in
each of them.

Serves 4 pesons

Fourth Year Level

Chili Garlic Squid

300 g squid (cleaned & cut into rings)

30 g chopped ginger
15 g chopped garlic
2T butter
¼c chili garlic sauce
1T Chinese black vinegar
Sugar syrup
Salt & pepper

In a wok, sauté ginger & garlic in butter until golden. Add the black vinegar and sugar
then heat through. Add the squid and continue to cook in high flame for 5 minutes. Add
the chili garlic sauce. Season with salt & pepper. Cook for another 5 minis. Check
seasoning.
Serves 4-6 persons

Drinks

Pearl Milk Tea

1c red sago (cooked)

4 pcs tea bags
2 cc hot water
1c milk
Sugar syrup
2c crushed ice

Make some strong tea with the 4 bags of teas with the 2 c of hot water. Place this in a
blender with the milk, syrup and ice. Blend. Pour into 4 tall glasses with ¼ c of sago in
each of them.

Serves 4 pesons