TIPS OF THE DAY
Have you ever wondered what it’s like to cook like your favorite chefs? Participants had the opportunity to learn to cook like the pros themselves during the Cooking with La Germania: Masterclass Series, a five-part virtual cooking class series run in partnership with celebrities and restaurant chefs. renowned all over the world. Metro Manila.
In the webinar series, expert instructors walked viewers through the step-by-step process of how to cook their signature dishes, revealing their tips and tricks along the way. Participants also had the opportunity to interact with the chefs, who assisted them throughout the process.
Among the impressive lineup were award-winning chef restaurateur Margarita Forés, celebrity chef Rolando Laudico of Chef Guevarra’s and OK Cafe, and chef Lee Jose of the Standard Hospitality Group who manages Yabu and Ippudo. In case you missed the unforgettable series, don’t worry! La Germania is here today to share some of the recipes behind signature dishes from your favorite restaurants, and tips from our top chefs.
Not your typical pancake
There is more to Japanese cuisine than ramen and sushi. Chef Lee Jose, executive chef of popular Japanese restaurant chains Yabu and Ippudo, demonstrated how to make the flavorful version of the Japanese pancake, Okonomiyaki. Not only is this an easy and filling recipe, it’s sure to impress your friends and family! It is best to do your grocery shopping at a Japanese grocery store before trying this recipe, as many of the ingredients cannot be found in your regular supermarket.
- ¾ cups of water
- 1 teaspoon of honodashi powder
- 1 cup all-purpose flour
- tsp iodized salt
- tsp of sugar
- ½ teaspoon of baking powder
- 4 large eggs
- 4 cups of cabbage
- ½ cup of tenkasu (tempura flakes)
- 1 tablespoon of Benishoga (pickled ginger)
- Regular sliced bacon
- 4 tablespoons of spring onions
- 4 tablespoons of canola oil
- 1 ½ tablespoon of white sugar
- tsp of salt
- 3 ½ tablespoons Worcestershire sauce
- 4 tablespoons of tomato ketchup
- 2 tablespoons of oyster sauce
- 1 tablespoon of cooking oil
- 1 cup okonomiyaki batter
- 3 slices of regular sliced bacon
- 2 tablespoons of onomiyaki sauce
- 1 teaspoon of Aonori powder
- 2 tablespoons of Japanese mayonnaise
- Bonito flakes
- 1 tsp of spring onions
- Prepare the okonomiyaki dough by cutting the cabbage into 1/2-inch pieces. Do not use the hard core. In a bowl, add the water and hondashi powder and whisk to dissolve the hondashi powder. Add the rest of the dry ingredients (flour, salt, sugar and baking powder). Whisk until the dough is smooth, then add the eggs and whisk until they are completely incorporated into the dough. Add the chopped cabbage, tempura flakes, pickled ginger and spring onions. You can also add any toppings you want (mushrooms, ham, precooked seafood, etc.) Using a rubber spatula, fold the dough until each ingredient is coated. Cover and refrigerate until ready to cook. This recipe makes 4 servings.
- For the Okonomiyaki sauce, put all the ingredients in a bowl and mix until all the sugar has dissolved. Store in an airtight container and set aside. Keep cool.
- Heat a nonstick skillet and add 1 tablespoon of oil over medium heat. When the pan is hot, take 1 cup of the batter and add it to the middle of the pan. Using your rubber spatula, gently level the dough, then cover and let the dough cook a little for 2 minutes.
- Remove the lid and place 3 slices of bacon on top of the pancake. Cover and cook for another 1 minute, then gently flip the pancake and lower the heat. Cover and cook for another 3 minutes, then test for doneness by sticking a knife or chopsticks in the middle of the pancake to check if it is well cooked. If the stick or knife comes out clean, it is cooked.
- Spread 1 to 2 tablespoons of okonomiyaki sauce on top of the pancake and spread evenly. Sprinkle with aonori (seaweed powder) and drizzle with Japanese mayonnaise. Garnish the pancake with bonito flakes and spring onions. Serve right away.
Raise your breakfast favorites
You might be an expert in making meatballs, but have you tried Longanisa meatballs? Chef Rolando Laudico from Chef Laudico Guevarra’s and OK Cafe taught the public his secret to making his elevated version of the Filipino breakfast classic Longsilog, better known as “Long-Ri-Long,” which is a dumpling of Longanisa meat on a creamy risotto with salted eggs with garlic, poached eggs and oven-dried tomatoes.
- 500g longanisa minced meat
- Half a cup of small white onion, diced
- 2 tablespoons of fresh basil, chopped
- 2 tablespoons of fresh Italian parsley
- Half a cup of grated Parmesan
- 1 whole egg, beaten
- 1 cup of breadcrumbs
- Half a cup of milk
- 4 tablespoons extra virgin olive oil
Creamy salted egg risotto with garlic
- 1 cup risotto rice (arborio or any short grain rice)
- 2 tablespoons of butter
- 1 head of garlic, minced
- 1L of chicken broth
- 1 cup of cream
- 2 salted eggs, finely chopped
- Sea salt and freshly ground pepper, to taste
- 6 whole tomatoes, halved
- Sea salt and freshly ground pepper, to taste
- Extra virgin olive oil, for drizzling
- 4 eggs
- Sea salt
- 4 cups of water
1. To prepare the longganisa meatballs, start by mixing the breadcrumbs and the milk in a cup and allow the milk to absorb for 5 minutes. In a large bowl, take the fresh longganisa meat out of the casing (discard the casing) and mix all the other ingredients together. Refrigerate for 30 minutes to an hour. Form meatballs and fry them using a non-stick pan with 4 tablespoons of olive oil until golden brown. Place in a baking sheet and bake at 175 ° C for 10 to 15 minutes or until the meatballs are cooked through.
2. To make the risotto, heat the butter in a saucepan over medium-high heat and add the minced garlic. Sauté for 2 minutes or until the garlic is golden, then add the risotto rice or sticky rice and cook for 2 minutes. Add the chicken broth 1 cup at a time and stir gently until the liquid is completely absorbed. Repeat the operation until the rice is cooked. The rice should be a bit al dente. Add more broth if necessary depending on the type of rice used. Finally, add the cream and the finely chopped salted egg and cook for another 2-3 minutes. Garnish with fresh herbs such as Italian parsley
3. For the tomatoes, cut them in half and season with sea salt and pepper. Bake at 175 ° C for 15 to 20 minutes or until the tomatoes are a little dry.
4. For poached eggs, add water to a small cup and then add a pinch or two of sea salt. Crack the whole egg and add it to the cup, being careful not to break the yolks. Place the mug in the microwave for 45 seconds to a minute depending on the microwave power. Place the poached egg on a paper towel to absorb excess liquid. Repeat the process for the other 4 eggs.
5. For assembly, on a plate or plate, spread the risotto with salted eggs and garlic then garnish with longanisa balls, oven-dried tomatoes, poached eggs and garnish with fresh herbs.
Satisfy your desire for Italian
While the recipe behind Cibo’s famous Penne al Telefono will remain a secret (revealed exclusively to attendees of the Masterclass Series), here are some of Chef Margarita Forés’ biggest dos and don’ts when it comes to cooking. is to cook the perfect pasta.
On the one hand, the quality of your ingredients and the way they were made make all the difference when it comes to the richness and flavor of your meal! That’s why you need to choose your ingredients carefully and understand the science behind how they were made and how they react to other ingredients. For example, Cibo recommends using “De Cecco” brand pasta, which uses a bronze pasta shaper that creates more porous noodles, allowing sauces to adhere better to pasta.
For the biggest Margarita Dos, don’t check the doneness by throwing your Pasta against a wall and expect it to stick. This means your pasta is overcooked! Also, do not run your freshly cooked pasta under cold water, as this takes away all the flavor. Remember, pasta water is your best friend and is an essential ingredient in the flavor of your pasta.
When preparing these mouth-watering dishes, it’s important to choose the best ingredients and use good quality kitchen equipment like La Germania. Built to the highest European standards in construction and design, La Germania appliances allow you to prepare restaurant-worthy dishes efficiently and easily. With guaranteed durability and superior quality, they are a good investment to channel the chef in you and unleash your kitchen genius.
La Germania products are available online at the official La Germania e-commerce site www.lagermaniaph.com and on the e-commerce platforms at Shopee and Lazada. For more information about La Germania and its products, you can follow the official Facebook and Instagram accounts of the trusted kitchen and home appliance brand.
Italian heritage brand La Germania has been the favorite kitchen companion of Filipino housewives for 53+ years. Its wide range of ovens, hobs and ranges are made of high quality materials and designed to withstand the test of time and heavy use. The current La Germania product line continues to meet the culinary and lifestyle needs of this generation and the next. To learn more about La Germania and its products, visit www.lagermaniaph.com. The Filipino’s trusted cooking partner also has its official stores on Shopee and Lazada.