It’s Jose Rizal Day today

I’m writing this blog because it’s Jose Rizal Day today.

I’ll tell you all I know about Dr. Jose Rizal.

Who is Jose Rizal?
Jose Rizal is our national hero.

When and where was he born?
He was born on June 19, 1861 at Calamba City, Laguna, Philippines. He was the seventh child of Teodora Alonzo y Quintos. He has 1 brother and 9 sisters.

Why was he famous?
Dr. Jose Rizal was famous because he is our national hero and he is a doctor. He was killed by a Spaniard firing squad. He died on Dec. 30, 1896. The Spaniards thought Jose Rizal was going to escape so they shot him.

What is El Filibisterismo about?
El Filibisterismo is the novel that Dr. Jose Rizal wrote. The novel’s language is Spanish.  The characters in the novel represent the different classes of people in his time.

  • Simoun is disguising himself as a rich jeweler.
  • Basilio the eldest son of Sisa.
  • Isagani is Basilio’s best friend.
  • Paulita Gomez is Isagani’s girlfriend.
  • Macaraig is Isagani’s classmate in UST.
  • Father Florentino is a priest and Isagani’s Godfather.
  • Juli is Kabesang Tales’s youngest daughter and Basilo’s girlfriend.
  • Maria Clara is Crisostomo’s girlfriend and was chosen to be a nun.
  • Captain Tiago is Maria’s step father and Basilo’s foster father.
  • Father Bernardo Salvi is a parish priest.
  • Father Millon is a Physics teacher of UST.
We should all thank Dr. Jose Rizal , Andres Bonifacio and all the other Filipino heroes  for driving the Spaniards away and  helping gain our freedom.
If Jose Rizal were  alive today and comes over for dinner, I’ll make him a  Dinuguan and Puto dish  because it’s a delicious Filipino dish.

Stuffed Chicken

Me and the Chicken Galantina

This recipe is inspired by a dish I learned from  Sylvia Reynoso Gala Culinary Arts school.

It is a good recipe for Christmas dinners.  But I changed it  a bit .   I put almonds and berries in it because my father wanted it.  I also removed some ingredients that we did not have.

Stuffed Chicken

  1. Serves :12
  2. Preparation: 10 minutes
  3. Total time: 2 hours and 45 minutes.
Equipment:
  1. Deboning knife
  2. Butcher’s knife
  3. Twine
  4. Foil
  5. Large bowl
  6. Food processor (optional)
  7. Roasting pan
  8. Chopping board
  9. Measuring cups
  10. Measuring spoons

Equipment

Ingredients:

1 1/2 k deboned chicken

Filling:

  • 1 cup roasted bell pepper
  • 1/4 k ground beef
  • 1/2 cup blueberries (or cranberries)
  • 1/2 cup almonds
  • 1/2 cup carrot
  • 1/2 cup grated cheese
  • 1/4 cup fresh milk
  • 1/2 cup violet onion
  • 1 can of 8 pieces Vienna sausage
  • 2 eggs
  • 2 pieces bread torn into bits
  • 1 1/2 tsp salt
  • 1 tsp pepper

For the marinade:

1/4 cup Soy sauce
1/4 cup Sugar
1 Tsp black Pepper
2 Tbsp Calamansi

Procedure:
  1. In a bowl , mix together 1/4 cup soy sauce, 2 tablespoons of calamansi juice, 1/4 cup sugar and 1 tsp of black pepper.
  2. Marinade the deboned chicken for 5 minutes.

Marinade for 5 minutes

For the filling:
  1. Chop the bread in a food processor. Soak in fresh milk.
  2. Chop the vienna sausage, blueberries (cranberries), almonds, violet onions, carrot, bell pepper and cheese .
  3.  Mix all the ingredients with the ground beef and eggs.

Mix all the ingredients together

Stuffing:
  1. Remove the deboned chicken from the marinade.
  2. Stuff the filling inside the chicken cavity.

Stuff the chicken

Cooking time:

1. Pre heat oven for 15 minutes 350F or 175C. Tie the chickens legs together using a twine.

2. Wrap the chicken with foil then tie the add another layer of foil and tie again.

3. Put in pre heated oven and roast for 1 hour and 30 minutes.

4. If you want it crunchy add cooking oil on top of chicken after it’s roasted then open it and cook for 45 more minutes.

5. Serve with hot rice.

That’s it for today everyone! Have a very good and delicious Christmas. This is the Junior Chef Signing out.

How to Debone a Chicken

My deboned chicken

My deboned chicken

How to Debone Chicken Video- click here

I learned this recipe from Sylvia Reynoso Gala Culinary Arts school. You can use this for steamed chicken, roasted chicken or stuffed chicken.

I’ll post the Stuffed Chicken on my next entry.

  1. Make sure the chicken you’re using has yellow skin.
  2. Remove the top ass and the fat.
  3. Chop off the neck and the skin.
  4. Cut the joints on the shoulders.
  5. Pull down the breasts and take it off .
  6. Pull down the skin until it reaches the chickens ass.
  7. Lift the drumsticks and cut at the joint.
  8. Debone the drumstick but leave the tip of the bones.
  9. Lay down the chicken on a chopping board and remove everything around the ass.
  10. Use the flesh for patching.
My deboned chicken

My deboned chicken

That’s it for today guys! Have a wonderful ChristmasThis is the Junior Chef signing out.

My Speech for The Philippine Blog Awards 2011

Me and my sister at the Philippine Blog Awards 2011It all started when my sister and I joined the Philippine Blog Awards a few months back. I was a finalist in 4 categories: Food and Beverage Luzon Level ,  Food and Beverage National Level, Bloggers Choice and Readers’ Choice categories. The Philippine Blog Awards organizers sent me an email telling me that I was a finalist among many qualifiers. They told me to make a 2 minute speech in case I win. It took me 2 days to do it. I was not able to use it , but my mom told me not to waste it so here it is:

Hi everyone! My name is Enrico Feria. I’m the writer of The Junior Chef. I started writing my blog when I was eliminated from Junior Master Chef  . My blog is like my brain because I write all about my memorable days. My blog is about the food I made, the food I ate, what I learned and my best memories. I love cooking because I like creating my own new dishes. A  long time ago,   I was dreaming of having  my own restaurant named Enrico’s Dragon Chop House. I hope to see that day come. Anyway,   thank you for choosing me as a finalist in 4 categories. I really appreciate it.

I didn’t win but I’m still happy because I was the youngest finalist. (The trophy is a carabao with a man on top.)   I didn’t   win an IPAD 2 in their promo either because we left early.

Anyway, thank you to all the 368 people who voted for me in the Reader’s choice category. I am  very happy.  Each one of you gave me reasons to keep blogging.

Win or lose, it doesn’t matter. What matters is that I gained a lot of experience .  I also learned that there are people out there who love what I do. Thank you indeed!

If you have time, please also visit my sister’s blog at http://theladycakedesigner.wordpress.com/.

Good bye and have a very happy CHRISTMAS & A HAPPY NEW YEAR

Junior Masterchef Pinoy Edition (part 8)- The Treston Experience continued (Knife skills – Brunoise)

How to Bruniose a Potato    Click here to watch the video.

Knife skills - batonnet, julienne, dice, brunoise

REGULAR BRUNOISE

Regular brunoise (3 mm cube)

A regular brunoise is a 1/8 inch (3 mm) cube.

  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
  3. Cut into 1/8″ slabs.
  4. Cut into 1/8″ strips.
  5. Cut into 1/8″ cubes.

FINE BRUNOISE

Fine Brunoise (1.5 mm cube)

A  fine brunoise is a 1/16″ (1.5 mm) cube.
  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
  3. Cut into 1/16″ slabs.
  4. Cut into 1/16″ strips.
  5. Cut into 1/16″ cubes.