What I Am Thankful for in 2011

I am thankful for everything I had in 2011.

I turned 11 on April 10, 2011.

My b-day cake

My b-day

I joined the Junior Master Chef competition and made it to the top 30 finalists.

My plaque from Junior Master Chef

I went to Treston International college and  learned knife skills, the difference between pots and pans , the  cooking hazards, about FATTOM and how to make different kinds of pasta sauces.

I went to Treston International college

My brother and I went to basketball classes last summer.

My brother and I with Coach

My family and I went to Avilon zoo.

We went to Avilon zoo

I learned how to cook restaurant recipes in Sylvia Reynoso Gala’s Culinary Arts school.

Me and Chef Ernest Gala

Me and Chef Ernest Gala

I started a web show called “The Adventures of a Junior Chef” on YouTube.

I also started this blog.

The Junior Chef - my blog

My family and I went on a few vacations….Malayan hotel, Diamond hotel, Discovery suites, Linden suites and Edsa Shangri- La hotel.

I saw my old friend , Andres  again on his b-day.

I met my old friend ion his b-day

I met some real chefs. I met Chef Laudico, Chef Ferns, Chef Jp, Chef Ernest and his mom Tita Sylvia. I also learned that Chef Ernest started cooking when he was my age :D.

Me and Chef Roland Laudico

Me and Chef Roland Laudico

I learned how to cook Mediterranean dishes, Filipino dishes, salads, steaks, pastas and snacks. I also learned how to debone and stuff a chicken.

My deboned chicken

My deboned chicken

We  went to the Lantern Parade in U.P.

I’m thankful that I was a finalist in the Philippine Blog Awards.

I am thankful that I met many great new friends-  Pinoy Food Writer, Ms. Chun Valencia, sisig lover, Mr. Fred Briones , Mr. Martin Banana from Bacolod Food Hunter, Kat from she cooks, he eats, and the nice lady from Love2Type. I also met new friends from Junior Master Chef.

I’m thankful that my new friend,  Mr. Martin Banana , drew a picture for me. It made me happy on New Year’s Day.

Martin Banana's picture for me

I am thankful that we went back to our lola’s old house at Sunnyside Heights to do a rummage sale.

I’m also thankful for our charity named the Healthy Kidchen.

The Healthy Kidchen

What I learned about myself and my family

I learned that I’ll be a great chef someday. I learned that I love cooking and I hate baking. I like to be with my friends and my family.   I also like to learn more recipes.

I learned that my sister wants to be a pianist when she grows up. My brother wants to be a drummer, an artist, a waiter, a basketball player and a chef.

We want to help people. We like to be together. We all want to learn new and wonderful things. We always want to be happy. We want to see everyone really happy. We want everyone to be healthy, too.

What I want to do this year

This year, I’ll complete all of Sylvia Reynoso Gala’s Culinary Arts courses and I’ll join another cooking contest. I’ll cook all the dishes in my cookbooks.

My cookbooks!

That’s it for today everyone! Happy New Year!

Junior Master Chef Pinoy Edition (Part 7) – The Treston Experience continued- Knife Skills (DICE)

How to Dice a Potato

Click here to watch the video.

Knife skills - batonnet, julienne, dice, brunoise

DICE

LARGE DICE

Large dice (19mm)

A large dice is a 3/4 inch (19 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 3/4″ slabs.
  4. Cut into 3/4″ strips.
  5. Cut into 3/4″ cubes.

MEDIUM DICE

Medium dice (12mm)

A  medium dice is a 1/2″ (12mm) 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 1/2″ slabs.
  4. Cut into 1/2″ strips.
  5. Cut into 1/2″ cubes.

SMALL DICE

Small dice (6mm)

A small dice is a 1/4″ (6 mm) cube.

  1. Cut off 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 1/4″ slabs.
  4. Cut into 1/4″ strips.
  5. Cut into 1/4″ cubes.

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.

My charity, The Healthy Kidchen

You can donate to my family’s charity, The Healthy Kidchen.

Please click here for details.

Junior Master Chef Pinoy Edition (Part 5) – The Treston International College Experience

Waiting at Treston College

When I learned that the top 60 kids would go to Treston International College for training,  I was very grateful for being one of those lucky few. I haven’t heard of the school  before but some of my friends told me that it was a really good chef school. My mom was ecstatic as well because it was an amazing opportunity.

Getting ready to leave PBB House

Starting on the 24th of May this year, my JMC friends and I gathered at PBB House every morning, at around 7 am and rode the ABS-CBN van to Treston.

I was hoping to learn more about different kinds of knives, pans ,knife skills, cooking equipment and ingredients.

An early morning at Treston College

When I went into Treston International College, I saw different kinds of rooms. There was a lecture room, a cold room for cooking desserts and a hot room for cooking hot meals. We would move from room to room depending on what we were supposed to do on a certain day.

On our first day, we learned about kitchen safety, hygiene, cooking terminologies, equipments and pantry ingredients. Here are some of the notes I took.

HAZARDS

A hazard is a danger or risk that could come from food, smoking, health and fire. Biological hazard pose a threat to the human health. Chemical hazard contaminates food with chemicals. Physical hazard are dangerous things that could come from metal from canned foods, pieces of bones from chicken and fish. Broken glasses from bottled sauces and spices and ripped plastic that comes from food packaging are examples of physical hazards. Some people get sick from eating ripped plastics unknowingly.

FATTOM 

Bacteria grows on food when  six conditions are met. The six conditions include Food, Acidity, Time, Temperature, Oxygen and Moisture. The acronym of these six conditions is FATTOM. 

F – Food has protein, calcium, nutrients and a lot more vitamins you could think of. Bacteria grows on rich protein food like meat, milk, eggs and fish. 

A – Acidity means the level of acid in substances such as wine, water or soil.

T – It only takes at least two hours for food to change condition. Food needs to be removed from the “danger zone” by cooling or heating.

T – Bacteria grows within a temperature danger zone (TDZ) , which is between 41 degrees F and 135 degrees F.

Keep food in low temperatures

O – Oxygen is a colorless gas. Bacteria needs oxygen to grow in food.

M – Bacteria grows when moisture is present.


PERSONAL HYGIENE

Keep your hands clean

Always take a bath before and after you cook. If you’re in a restaurant, always wear clean uniform. Wash your hands before, after and while cooking.

KNIFE SAFETY  

Knife safety is really important. If you follow the knife safety tips, you’ll be safe in the kitchen. If you don’t follow these tips, you could hurt yourself.

Do not leave knife protruding off the table

You shouldn’t leave the knife handle protruding off the table because someone might bump it and it will fall on his or her foot. You shouldn’t walk or run when the knife is pointing in front of you. You might hurt yourself or other people.                                                                        

KITCHEN SAFETY

No running in the kitchen because you might trip. Don’t use electrical appliances when your hands are wet. You’ll be electrocuted. Be careful when you chop or slice food because you might cut yourself and contaminate the food with blood. Don’t put fire catchable things like kitchen towel,  face towels or cook books on the gas stove. Keep chemicals away from food. The chemical might spill on the food.

COOKING TERMINOLOGIES

Moist cooking methods are blanch, poach, braise and steam. Blanch means to boil food on water then finish cooking it on an ice cold water. Poach means to boil food on a small amount of water. Steam means to cook food using the smoke of  boiling water. Braise means to fry food lightly then stew it slowly in a closed container.

Dry cooking methods are pan fry, deep fry, roast and grill. Pan fry means to cook food on a small amount of oil. Deep fry means to cook food on a lot of oil and cook until crunchy. Roast means to cook food in an oven. Grill means to cook food on a griller.

 (to be continued)

Click on the logo for information on how to donate to my charity :

My charity, The Healthy Kidchen