Monday, January 31, 2011

Lemon Grass Creme Brulee

Lemon Grass Creme Brulee
By: Chef Khaled


Ingredients Qty
Lemon grass 100gm
Egg yolk 16
Sugar 180gm
Cream 750ml
Milk 750ml

Whisk egg yolk ad sugar till thickened.
Heat up the milk and cream, don't boil. Then add in chopped lemon grass in.
Strain the mix with a fine strainer and leave it till lukewarm. Mix in the mix into the whisked yolk and sugar. Stir well. Pour into a nice shallow bowl. Place onto a baking tray and bake with water bath at 150deg c to 160deg c for half an hour to one hour. Place it into the chiller till the mix is stable. Finally garnish with caramelized sugar and all kind of berries.

Monday, January 24, 2011

An Easy Fish Recipe

The worst experience I ever had was cooking, oh, that's frying fish in the kitchen.  I've heard that it is all about timing when it comes to fish cooking.   Guess I'm not of a chef to be thinking about techniques though.   I love fish, it has less cholesterol, very versatile component when comes to meat cooking.    But I only know a really few dishes, which I would do at home and just what my kids eat.

Here is a dish that is very easy to prepare and do.   Just make sure you get a fresh fish for this...always do!


1/2 Kilo Imelda fish or Maya-maya
2 medium red onions or shallots
3 cloves minced garlic
5 Tbsp soy sauce
1 Tbsp calamansi juice
thinly sliced green bell pepper, optional
a dash salt and pepper
2 Tbsp. butter

What to do:

1.   Marinate the sliced fish with 1/3 of the garlic, leave some
for frying, and soy sauce, calamansi juice.  For about 15 to 30
minutes or just 5 minutes if you're in hurry.
2.   Heat pan with butter, once you see smoke coming up,
fry the rest of the garlic and fish, once the fish is brown at the bottom flip it and do the other side.   Once the bottom side is
brown, put the marinate on the pan. 
3.   Let simmer for 5 minutes and put the onions and bell
pepper slices.
4.   After 5 to 10 minutes, turn the heat off and serve.  

Wednesday, January 19, 2011

Fruity Yogurt Parfait

Famous Facts about Yogurt
- It is an immunity booster, good in fighting in body infections.
-Very good for those who are hypertensive or has high blood pressure, for it lowers cholesterol level.

Studies show that live cultures in yogurt absorbs cholesterol.
-Best milk substitute, for lactose-intolerants or have protein allergy, since it has less lactose.
-Lowers the risk of colon cancer.  Yogurt has lactobacteria, which prevents the production of carcinogens in the intestines.
-Like milk, it is also rich in calcium, not only does it provides the body with enough protein, it also prevents excess growth of the cells lining the colon and as well as the stomach lining.
-The soy food stabilizes sugar, diabetics can have this.
-A good food for those on diet.

For 1 to 2 servings 
  1 pack of yogurt, plain or flavored,
         here I used Yummy Strawberry
         of Nestle
  sliced ripe mangoes
  sliced lacatan banana
  Milo cereal
  Fruit loops breakfast cereal

Easy steps in making:
Put a few Milo and fruit loop cereals,
   add the magoes and bananas, top with yogurt,
   then o another layer with the same ingredients.
Top it with more yogurt and bits of milo
   and fruit loops.
ENJOY the goodness of a healthy and fruity snack.

This can also be enjoyed for breakfast and dessert.
Variations may include ice cream or heavy whipped
cream instead of yogurt.  Nuts and other fruits
can be added.

 Very easy to make, here my youngest daughter was the one who whipped this up, I just told her what to put on the glass.   But i did the slicing though.  FYI, this was her breakfast!

Chantilly Creme

A good Chantilly cream recipe is essential to every French kitchen. Rich whipped cream infused with vanilla extract is a classic embellishment to French pastry, GĂ©noise cakes, and tarts.

Prep Time: 5 minutes

Total Time: 5 minutes


  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract


In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture. Chill any unused Chantilly cream.
Makes enough cream for one average-size cake or pastry recipe.