The Cooking with La Germania: Masterclass series, a five-part virtual cooking class series, saw expert instructors demonstrate the step-by-step process of how to cook their signature dishes, giving tips and tricks along the way. Instructors included award-winning restaurateur and chef Margarita Forés, chef Rolando Laudico from Chef Guevarra’s and OK Cafe, and chef Lee Jose from the Standard Hospitality Group who runs Yabu and Ippudo.
Here are some recipes.
Lee Jose, executive chef of popular Japanese restaurant chains Yabu and Ippudo, demonstrated how to make the flavorful version of Japanese pancakes, okonomiyaki. It is best to shop at a Japanese grocery store before trying this recipe, as many ingredients cannot be found in the regular supermarket.
Okonomiyaki To beat
cups of water
1 teaspoon 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 tbsp 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 To beat
3 slices of regular sliced bacon
2 tbsp onomiyaki sauce
1 teaspoon aonori powder
2 tablespoons of Japanese mayonnaise
1 tsp of spring onions
1. Prepare the okonomiyaki dough by cutting the cabbage into 1/2-inch pieces. Do not use the hard core. In a bowl, add 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 of your choice (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 four servings.
2. For the okonomiyaki sauce, put all the ingredients in a bowl and mix until all the sugar is dissolved. Store in an airtight container and set aside. Keep cool.
3. 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.
4. 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.
5. Spread 1 to 2 tablespoons of okonomiyaki sauce on top of the pancake and spread evenly. Sprinkle the aonori (seaweed powder) and drizzle with Japanese mayonnaise. Garnish the pancake with bonito flakes and spring onions. Serve right away.
Chef Rolando Laudico from Chef Laudico Guevarra’s and OK Cafe taught the public his secret to making his elevated version of the classic Filipino breakfast longsilog (a coat rack of longanis, sinangag, and itlog or sausage, fried rice and fried egg). Its version includes longanis Meatballs on creamy salted egg risotto with garlic, poached eggs and oven-dried tomatoes.
500g longanis minced meat
½ cup small white onion, diced
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh Italian parsley
½ cup of grated Parmesan
1 whole egg, beaten
1 cup of breadcrumbs
½ 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
1 liter 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 cups of water
1. To do the longganisa meatballs, start by mixing the breadcrumbs and milk in a cup and let the milk absorb for 5 minutes. In a large bowl, take out chilled longganisa casing meat (discard casing) and mix all 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 browned. 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 little 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 with the other 4 eggs.
5. For assembly, on a plate or plate, spread the risotto with garlic and salted eggs then garnish with longanis meatballs, oven-dried tomatoes, poached eggs and garnish with fresh herbs.
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