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Love Drunk
THEY say love is a drug. And there’s nothing like a hearty meal to get your lover hooked. Whether you’re in the mood for French or Oriental food, these courses for two you’ll prepare for him will be his brand of heroin.
Shangri-la Beef
Ingredients
For marinade:
1 Tbsp. regular soy sauce
1 Tbsp. dark soy sauce
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. cornstarch
Combine regular and dark soy sauces, rice wine, and cornstarch in a medium bowl and mix well. Add beef and stir to coat evenly. Let stand for 10 minutes.
12 oz. beef tri-tip or flank steak, thinly-sliced across the grain
2 Tbsps. vegetable oil
14 dried red chilies
2 Tbsps. garlic, minced
4 green onions, cut into 2-inch pieces
¼ red bell pepper, cut into long, narrow strips
1 Tbsp. chili bean paste
1 Tbsp. hoisin sauce
Procedure
Place wok or stir-fry pan over high heat until hot. Add oil, swirling to coat side. Add chilies and garlic and stir until fragrant for about 20 seconds. Add beef and stir-fry until barely pink in the center for 3 to 4 minutes. Add green onions and bell pepper and cook until onions wilt. Add chili bean paste and hoisin sauce and toss to coat meat evenly. Transfer to serving plate and serve. Makes 4 servings.
Recipe courtesy of Yan Can Cook Inc.
Pan Roasted Pork Tenderloin and US Frozen Potato in Honey Mustard Sauce
Ingredients
600 gms. pork tenderloin
100 pcs. US Frozen
Half Shells
1 dozen eggs
4 liters fresh cream
2 kgs. broccoli/spinach, blanched and cubed
5 kgs. chicken bones
500 gms. onions
250 gms. carrots
250 gms. celery
salt and pepper to taste
Procedure
Season pork tenderloin and sear all sides. Bake tenderloin at medium fire in the oven for 10 minutes, or until well-cooked. Set aside.
Prepare fresh cream, egg yolks, salt and pepper, and broccoli, mixing all together. Pour into potato cups. Bake for 15 minutes.
Roast chicken bones with mirepoix to make stock
Purple Cake
ingredients
Cake:
1 cup Gold Medal All-Purpose Flour
1 cup Maya cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 cup sugar
2 tsps. lemon or vanilla extract
1/2 cup half and half (1/4 cup
cream and 1/4 cup milk)
6 egg whites
1/4 cup sugar
Frosting:
1 1/2 cup confectioners’ sugar
3/4 cup milk
1/2 tsp. ube food color
1 cup butter
procedure
Preheat oven to 350ºF. Grease and flour 8-inch round pan.
Sift the flour with Maya cornstarch, baking powder, and salt. Set aside. Cream butter then add 1 cup of sugar until smooth. Add in extract. Continue to beat for 5 minutes, until butter is light and fluffy.
Stir in the flour mixture in 3 additions, alternating with half-and-half. In clean bowl, beat egg whites until it forms a soft peak. Beat in the remaining 1/4 cup of sugar and continue beating until stiff.
Gently fold in the beaten egg whites into the batter in 3 additions. Pour the batter into prepared pan then bake for 40 to 50 minutes, or until the cake is done and springs back, when lightly pressed in the center.
To prepare frosting: Combine confectioners’ sugar, milk, and food color; mixing well. Chill for a few minutes. Cream butter until fluffy. Gradually add chilled mixture while beating continuously until smooth and of spreading consistency.
Frost cake all over with icing. Decorate with rosettes. Decorate top with edible orchid floral or hearts.
Recipe courtesy of The Maya Kitchen
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