Lengua in Mushroom Sauce

My grandmother taught me to cook this dish. It is a delight to eat because it is soft and creamy. I uploaded a video of how I cooked this dish on Youtube.  Click below:

Video-Lengua in Mushroom Sauce.

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Lengua in Mushroom Sauce

Ingredients (serves 6)

1 kg. ox tongue (lengua)
a pot of boiling water
2 tbsp.vinegar
2 tbsp. liquid seasoning
1 tsp. allspice powder
1 tbsp. cooking oil
2 tbsp. butter
1/2 head of garlic, crushed
1 medium sized onion, diced
200 g. button mushrooms
1  can mushroom soup (10 oz.)
1/2 tsp. salt
1/2 tsp. pepper

finalphoto5

1. Put vinegar and lengua in a pot of boiling water.
2. Cover and let boil for about 1 hour or until the skin bulges. Then turn off the heat and remove the ox tongue. Do not discard the broth.
3. Peel the skin after cooling for about two minutes.  You could use butter knife and a fork if it is too hot to handle with your bare hands.
4. Add all spice and liquid seasoning to the broth.
5. Return the peeled ox tongue to the seasoned broth. Let boil for another 30 to 45 minutes, or until there is no more blood.
6. Slice the ox tongue thinly, about 1/4 inch or less.
7. Add oil and butter to a heated pan and saute onion and garlic.
8. Add the ox tongue slices. Cook for about 2 minutes until  both sides are brown.
9. Scoop  2 1/2 cups of the broth and pour onto ox tongue slices.
10. Mix in the mushrooms and   the can of condensed mushroom soup. Season with salt and pepper.
11. Let boil for 15 minutes.
12. Transfer to a bowl and enjoy!

Junior Masterchef Pinoy Edition (part 6) – Treston Experience continued – Knife Skills

How to Batonnet and Julienne a Potato

Click here to watch the video.

Knife skills - batonnet, julienne, dice, brunoise

BATONNET

  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 on this side later.
  3. Cut one side into 1/4 inch (6 mm) slabs.
  4. Cut into 1/4 inch (6 mm) strips.
  5. Cut the length into 2.5 inches long if you want a true batonnet.

1. Cut the sides

2. Form a rectangle.

3. Cut into slabs.

4. Cut into strips.

REGULAR JULIENNE
  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 on this side later.
  3. Cut the potato into 1/8 inch (3mm) slabs.
  4. Cut it into 1/8 inch (3mm) strips.
  5. Cut the length into 2 1/2 inches long.
FINE JULIENNE
  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 on this side later.
  3. Cut the potato into 1/16 inch (1.5mm) slabs.
  4. Cut into 1/16 inch (1.5 mm) strips.
  5. Cut the length into 2 inches long.

My Recipe for Pork with Applesauce, Caramelized Apples and Profiteroles

My Pork with Applesauce, Caramelized Apples and Profiteroles recipe (photo by ABS-CBN)

On the September 17, 2011 episode of Junior Master Chef Pinoy edition, I cooked Pork with Applesauce, Caramelized Apples and Profiteroles.  I decided to cook Pork with Applesauce initially when I was told that we were supposed to cook a pork with fruit dish for the episode. Then Chef Michelle suggested that I add caramelized apples while my father suggested that I add profiteroles. Anyway, I learned how to make caramelized apples from Treston College while I learned to make profiteroles from the Junior Master Chef iPad App.

I worked very hard on this dish.  I slept late and woke up very early before the day that we taped the episode just to perfect the dish. I got a basic pork with applesauce recipe and added and removed ingredients until I was happy. 


When I cooked the dish, I was vey happy with the result because it required me to do many things, but I was able to finish on time. I was cooking all four elements- searing the pork, mixing the applesauce,  caramelizing the apples, and baking the profiteroles all within the same hour. Even if the judges did not choose my dish, I am still very proud of it. After all, you can’t please everybody! 

Here is the recipe for my dish. Enjoy!

Pork with Applesauce , Caramelized Apples and Profiteroles by Eco Feria

Ingredients:
3 large Granny smith apples
2 cups apple juice
1/2 cup dry white wine
2 tbsp flour
5 cinammon bark
2 tbsp sugar
1 inch fresh grated  ginger
1 tsp cinammon powder
3 tbsp unsalted butter
1 tbsp olive oil
200 g pork tenderloin
salt and freshly ground black pepper
1 rosemary sprig
For the sauce:
  1.  In a large saucepan, combine the apples with the apple juice, wine, water, sugar, ginger, cinnamon powder , 1 tablespoon of the butter and 2 tbsp flour and  bring to a boil.
  2. Cover and cook over  low heat, stirring occasionally, until the apples are tender, about 10 minutes. Uncover and cook, stirring, until the liquid is thick. Discard the cinnamon bark.
For the pork:
  1. Season the whole pork tenderloin in salt and pepper.  In a large pan, heat the olive oil.   Add the pork  to the pan  and cook over medium  heat, turning once until browned, about 10 minutes. Remove the pork from the heat and slice thinly about 1/2 centimeters thin. Transfer the pork to a plate and keep warm.
  2. Add   2 tablespoons of butter and the rosemary sprig to the pan. Cook, stirring, until the rosemary browns and the butter is fragrant, about 2 minutes. Discard the rosemary sprig. Set aside.
For the profiteroles:
Ingredients:
1/2 cup flour, sifted
1/4 tsp salt
1/2 tsp sugar
1/2 cup water
1/2 cup butter
  1. Preheat oven to 400 degrees F.
  2. Combine flour , sugar, salt.  Set aside.
  3. In a saucepan, add 1/2 cup water and 1/2 cup butter. Let it boil. Remove from heat.
  4. Add the sifted ingredients to the saucepan.
  5. Mix them altogether. Add 2 eggs. Mix again.
  6. Place mixture in a pastry bag.
  7. Pipe the mixture into a baking pan lined with pastry sheet.  Make one 6-inch diameter filled circle, putting more mixture at the sides of the circle rather than the center, resembling a bowl.
  8. Bake for 30 minutes or until golden brown.
  9. Remove from oven. Set aside.
For the caramelized apples:
Ingredients:
1 whole apples,core removes, sliced into six 1/2 cm cross-wise (do not mix up the pieces, since you will return it to its original positions after cooking)
3 tbsp butter
6  tbsp white sugar
  1. Heat 3 tbsp butter in a non stick pan.
  2. Arrange the apples in the pan, from left to right, making sure that you remember how to return it to its proper positions later.
  3. Cook one side for 30 seconds. Then flip the apples over. Add 1/2  tablespoon on top of each slice of apple. Wait for the sugar to turn golden brown. Turn the apple slices over once again and then add 1/2 tbsp sugar and wait until it turns golden brown.
  4. Remove apple slices from pan and re- assemble into its original form. Set aside.
How to assemble:
  1. Arrange the pork on top of the profiterole. Spoon the applesauce on top of the pork. Spoon the rosemary butter over the top.
  2. Place the re-assembled caramelized apple beside the profiterole.

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My Seafood Curry Recipe

My Seafood Curry - a winner!

I was fortunate to get into the top 30 of ABS-CBN’s Junior Masterchef Pinoy Edition. Many thanks to my dish, Seafood curry. I would like to share this recipe with you. Enjoy!

Seafood Curry by Eco Feria

Ingredients:

3 tbsp olive oil

200g Creamy Dory fish fillet

200g medium-sized shrimps, deveined

15 pc large scallops, removed from  shell (reserve shells for plating)

1 medium-sized onion, roughly chopped

3 tbsp. cornstarch

1 ginger, grated

4 cloves garlic , crushed

2 pcs dried chillies, sliced thinly

400 ml fresh coconut cream

1 small  bell pepper (red or green) , cut into 1/2 inch small cubes

juice from 1 fresh lime

freshly ground black pepper

1 tbsp. fish sauce

Thai curry paste

two basil leaves , chopped

two large basil leaves (whole) for plating

Two giant capsicums , for plating (Make sure that capsicums can stand on their own)

 How to cook:

1. Heat 3 tbsp olive oil into a non stick pan.

2.   Slice fish fillet into 1-inch squares. Coat with cornstarch. Add fish fillet squares to pan. Cook each side for about 2 minutes. Set aside. Leave the oil in the pan.

3. Add deveined shrimp to heated wok. Cook for about 30 seconds or until slightly pink in color. Do not overcook. Remove  cooked shrimps and set aside.

4 . Add chopped onions, ginger and garlic and dried chilies.  Cook until garlic is slightly brown.

5. Add curry paste.  Cook until oil from curry paste separates.

6. Add coconut cream.  Add fish sauce , black pepper and chopped basil leaves . Cook until it boils.  Add scallops, fish fillet and cubed bell pepper.  Add all except two shrimps.(The two excluded shrimps will be used for plating)

7. Wait for mixture to boil again. Let simmer for 2-3 minutes. Make sure mixture does not dry out. (Add a tbsp of water if it does. ) Drizzle with lime juice.

8. Slice top of giant capsicums. Remove the seeds but reserve the tops. Place capsicums on top of a flat plate.

9. Halve seafood curry and transfer each half to the two giant capsicums . Place two shrimps on top of  one of the capsicums with the seafood curry.  Place the two whole basil leaves on top of the other one. Place capsicum covers where desired (on top or at the side).

Place two scallop shells on the plate. Put fish sauce on one scallop shell . Place sliced lime on top of the other scallop shell.

Place excess seafood curry into separate bowl.

Serves 2-4

Junior Master Chef Pinoy edition (Part 4) – Top 60 kids video

Watch my video – The Adventures of a Junior Chef here.

Watch Oz Feria’s fun video, The Healthy Kidd here.

Watch the video of the top 60 kids at the General Assembly on May 23, 2011 here.

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Junior Master Chef Pinoy Edition (part 2)

This is  part 2 of my post about Junior Master Chef Pinoy Edition 2011. It’s all about the time that ABSC CBN   came to our house and took a video of me cooking . I was waiting for Hanah, the researcher from ABS-CBN,  to arrive because I can’t wait to cook. She called  my mom’s cellphone and said that they’ll arrive after dinner.

For the audition, I cooked Twice Cooked Pork With Bell Peppers.   A camera was pointing at me and a man was holding the light while Hanah asked me to tell her what I was going to do next. Mom took pictures of me cooking  my audition dish.
ABS CBN taping me cooking at home

I got the recipe from a Chinese recipe book, What’s Cooking Wok & stir-fry. I used pork chop rather than pork leg, as mentioned in the recipe because we couldn’t find any in the grocery.

15 grams of Chinese dried mushrooms
450 grams porkchop
2 tbsp vegetable oil
1 onion sliced
1 red bell pepper (deseeded and diced)
1 green bell pepper (deseeded and diced)
1 yellow bell pepper (deseeded and diced)
4 tbsp oyster sauce

  1. Place the mushrooms in a large bowl. Pour over enough boiling water to cover and leave to stand for 20 minutes.
  2. Using a sharp knife trim any excess fat from the Tenderloin. Cut the Tenderloin into thin strips.
  3. Bring a large saucepan of water to the boil. Add the pork to the boiling water and cook for 5 minutes.
  4. Remove the pork from the pan with a slotted spoon and leave to drain thoroughly.
  5. Heat the oil in a large preheated wok. Add the pork to the wok and stir-fry for about 5 minutes.
  6. Remove the mushrooms from the water and leave to drain thoroughly. Roughly chop the mushrooms.
  7. Add the mushrooms, onion and the bell peppers to the wok and stir-fry for 5 minutes.
  8. Stir in the oyster sauce and cook for 2-3 minutes. Transfer to serving bowls and serve immediately.
VARIATION: Use open-cap mushrooms, sliced instead of Chinese mushrooms if you prefer.
They asked my family to come to the dining table and pretend that we are eating dinner, although it was already 8pm.

My siblings, Zia , Oz and Zoe were shy but did it anyway. I am glad that Hanah liked my dish. She said she will call if there are any updates.

The Junior Master Chef Pinoy Edition Contest (part 1)

Now that the show is out, I can finally talk about it…whew!   

I joined a cooking contest early this year called The Junior Master Chef Pinoy Edition. I joined the contest because I wanted to learn more about cooking. I also wanted to show both poor and rich kids in this country that if I could cook, they could cook too. The contest started on Feb. 20,  2011.  I was one of more than a hundred auditionees in Junior Master Chef.  The process started with an online audition.  Two days after I submitted my application,   a girl named Hanah called me on the telephone. She asked me questions like “what’s your favorite food to cook?” and “do you cook your favorite food everyday?”. I was lucky enough to be invited to audition at Pinoy Big Brother House.

THE PINOY BIG BROTHER HOUSE

I woke up early to prepare  Seafood Pasta, which was the dish I was going to bring to the audition. Mom made me do everything , because she wanted me to own the dish, knowing that the judges can easily tell whether I cooked it myself. I cooked the dish twice because mom wanted me to make sure that it was perfect. There are some pasta left on the pan , which became our breakfast. My mom and I packed the pasta in tupperware and then called a taxi on the phone. We waited for 5 minutes for the taxi to arrive. When we arrived at the Pinoy Big Brother House, I saw a lot of kids waiting.

When I arrived at THE PINOY BIG BROTHER HOUSE

When I arrived at THE PINOY BIG BROTHER HOUSE

IT’S JUDGING TIME

My mom and I waited for 1 to 2 hours before I served the pasta. I felt a little disappointed when we were waiting because I was hungry and bored.

I’m tired and hungry

I’m bored and hungry

I was also a little nervous because the judges might not like my pasta.

I was at the back of the lineI saw different kinds of seafood dishes being served, like fish cakes, paella and pastas. The judges were seated on a table with lots of cameras pointing at them (and at me). We stood on a stage with a long table on it. This is where we put the dishes while we were waiting.

The judges’ names were  Chef Michel and the Market Man (I did not know his real name). When they were tasting my dish, they asked me how I cooked it. I told them that it was very hard to cook at first , but if  mastered, it’s really very easy.

FRIENDS 😀

Me beside Ichiro

Me beside Ichiro

I met new friends in Junior Master Chef Pinoy Edition on the first day. My first, second, third, fourth and fifth friends were Ichiro, Gilbert, Tricia, Emman and Caitlin.

Me, Ichiro, Gilbert, Tricia, Emman and Caitlin

Me, Ichiro, Gilbert, Tricia, Emman and Caitlin

I like talking to them because they’re kind, they’re not trouble makers, they’re not noisy and they’re a little funny. I made around 50 friends. I feel greatful for having  friends to talk to when I’m alone.

IT’S COOKING TIME “OHH YEAH”

They gave us our first challenge on the same day. They made us cook pancake from scratch, which I have never done before.

The ingredients I used are:
2 eggs
2 cups flour
1/8 cup sugar
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 stick of butter
strawberries
pineapples
nuts
bananas
maple syrup

First, in a bowl, I mixed together the eggs, flour, butter, sugar, baking soda, baking powder and salt. Second, I cooked the pancake   for 1 minute per side. Third, I put the first pancake on a plate and I put bananas, strawberry and nuts on top. I put another pancake on top , then I added pineapples and maple syrup. When we were finished, the judges tasted our pancakes while we went back to our parents. My mom asked Hanah if we could go home already. Hanah answered “of course,  we’ll just call you if we need anything”.

WHAT I FELT AFTER MY FIRST DAY OF AUDITION

After 1 month, I was disappointed because I did not hear from ABS CBN anymore.   I thought I was not shortlisted. Suddenly, they called and they asked if they could take a video of me cooking at home. This could only mean that there is still hope that I might still be selected to be a contestant…..I was so happy that I felt like shouting with joy.

Thanks for reading my blog everyone. I’ll write more about the contest in my next blog. BYE!