Chef KC

2008-08-07T18:20:00.000-07:00

Everyday should be a lucky day! Kendi Bistro is celebrating 888 or August 8, 2008 era as the chinese says the luckiest day. This dessert is made from meringue flavored with cinnamon that goes well with any caramel-based component, like the banana mousse in it. We all know that graham flour is good with melted butter and lots of sugar to sweeten it that made it more chewy inside and inhibits the meringue from getting soggy while cooling in the freezer. Yes, it is chilled before it is served but covered with clear plastic to avoid it from getting soft. It is finished off with a cinnamon stick and a banana leaf strip.
Whatever it is that you do this day, make it a lucky one and give it your best!

2008-08-01T01:32:00.000-07:00

My kitchen has come up with it's international set of menu and this is one of them. Coconut-Turmeric is basically popular in Italy and India which reminds of good friends back when I was in college. I thought a pasta dish which could be plain with just mushroom and peas can even be made better with the flavors incorporated. I would want people who dine at the bistro that eating it in a claypot is artful and still be a [KENDI] -like cuisine.

2008-07-31T21:41:00.000-07:00

This perfect ending is velvety yet refreshing. Kendi Bistro is all up to develeoping your sense of taste to a higer level.
Cream:
Heavy Cream
Powdered Sugar
Vanilla Powder
A little cinnamon
Poppyseed
Thinly sliced Pineapple
It was simply whipped to semi-soft peak and poppyseeds were folded in. Pineapple fanned and dipped in the cream.

2008-07-21T03:04:00.000-07:00

Cooking is totally different from baking, I must say, having timed myself 3.30p.m. to 5:00pm. Really, it feels rewarding and this dish made me realize things. That a restaurant charges a higher price because of the skill and experience one chef puts in every plate. This is not an original genre but from a book I consider one of the best. Europe's Master Chef[Eurodelices,Konemann]. Chef Emil Tabourdiau, is the man for this dish. The colors, fragrances and flavors of Provence united in one dish. The original recipe, serves 4 and it was quite challenging to do just 1 serving. I had to divide everything by 4 and get too little amounts of all the ingredients. Try this dish, if Kendi Bistro is real, which I virtually am including it.
Ingredients

1/2 kilo of chicken

1 large eggplant

1 small eggplant

1/2 zucchini

1 red bell pepper

3 regular tomatoes,red

1 head of garlic

1/2 onion

1 egg

3 1/2 T flour

7 T ground almonds

1/2 c bread crumbs

6 1/2 T olive oil

salt and pepper

Basil Sauce

2 sprigs f basil

5 1/2 oz of shallots

1/2 c butter

2/3 c heavy cream

2 T white wine

White Stock

chicken carcass or bones

1 each onion, carrot and leek

1 celery rib

1 bouquet garni

Procedure:

Seasoned all thinly sliced and shaped vegetables then broiled each in olive oil and baked for 5 minutes except for the tomatoes and garlic cloves. The other eggplant component was seasoned, oiled and baked for about 12 minutes at 355 F, I scraped off the meat and mixed it with onions.
Again the meat was seasoned with salt and pepper, dredged in flour, egg and ground almonds adn deep fried it in Olive Oil . Boil the white stock .

Braise the shallots in butter, add the wine and stock, then reduce Add the blanched basil mix using a buerre mixer or a food processor to obtain a greener sauce and strain. Braise the garlic cloves, tomatoes and the bread chicken breasts. Line eggplant slices in a ring mold, top with the eggplant-onion filling, then with fried breasts, alternately top with zucchini and red bell pepper slices. Bake at 375 F for 7 minutes.

Pour Sauce over hot plates, unmold the dish in the middle and garnish with garlic and red tomatoes. I loved it. Howelse can I elaborate. Labeled SPECIAL for KENDI BISTRO.

Now Open! Kendi Bistro

2008-07-20T15:57:00.000-07:00

Welcome to my virtual bistro! For someone craving for an eggless breakfast, try this dish. Compound flavors like Saffron,Honey and Soy sauce all in this plate. I must admit that cooking is kinda new to me. Dessert is my expertise and I would like to develop my culinary skills and I am beginning to enjoy it. Hop in to my bistro and try this bfast/brunch item from my menu.

Rice

1 Cup of steamed Rice

1 Tablespoon Corn oil

2 cloves of garlic

About 4 Strands of Saffron thread

Salt and pepper

1 Tablespoon Sesame Seeds for garnish

Toast the sesame seeds and set aside. Heat oil in a skillet, saute garlic and Saffron, add rice. Season with salt and pepper. Fold in sesame seeds.

Honey Ham

1 slice of ham

1 tsp. vegetable oil

1 Tablespoon Honey

Heat the oil, add in honey and pan fry the ham slice.

Tomatoes and Pechay

2 pieces red tomatoes

Pechay leaf

salt

boiling water

ice water

Season boiling water with salt. Poach the tomatoes for 10 seconds and immediately put in ice water to prevent it from cooking further. This method retains the vegetables texture and minerals.

Soy Oil

1 Tablespoon soy sauce

1 Tablespoon olive oil

Whisk together. and Drizzle around the rice.

Gadget by LabPixies.com

C h e f KC: Now Open! Kendi Bistro#links#links

2008-07-20T01:00:00.000-07:00

C h e f KC: Now Open! Kendi Bistro#links#links

Gadget by LabPixies.com

Young chefs... our future !

2008-07-02T20:08:00.000-07:00

Thank you moms from the bottom of my heart for enrolling your kids in my home kitchen. I hope that they have learned this summer. I can see that their deep passion for baking can still be developed and who knows this would be their career in the future. Once again kids, I salute you for giving your best in all our sessions and keep baking!

100% Pinoy..Warm Dessert

2008-06-22T20:11:00.000-07:00

Early morning yesterday, I received a text message from my Cuz Ces from Boston... if I'm interested in sharing my baking skills through a media network here in the Philippines. Instantly I replied "ofcourse, no excuses, no buts and ifs". I hope that this recipe will make it. This warm dessert which I created just yesterday was challenging but easy to prepare and economical. I think it is 100% pinoy because of the tropical fruits I used and is highly available since its in season as well. The fresh fruits were simply mashed and the rest were sliced, coated with beer batter. The fritters was filled in with Mango-Honey Cream Cheese and finished off with Calamansi- Butter Sauce. Calamansi Zest, halves and wedges to garnish the dessert.
Ingredients:
Banana Mixture (Mash the bananas with sugar and salt, form into a patty,insert a slice of Jackfruit and mango jam, chill for 10 minutes, dip in beer batter, deep fry in canola oil at 350F for about 3-5 minutes, drain with paper towel, cool for 5 minutes and fill in with filling)
3 pieces boild Saging na Saba
1/2 cup sugar
pinch of salt
2 slices of Jackfruit soaked in syrup
1/2 Tablespoon of Mango Jam
Avocado (Dip in beer batter, deep fry, drain, cool and fill in with cream cheese:method is applicable to pineapple)
1 piece of slice Avocado
Pineapple
1 Slice of fresh Pineapple
Beer Batter (Mix all, use as coating for fruits )
2 cups all purpose flour
5 egg yolks
1 1/2 cups regular Beer
4 Tablespoons sugar
2 teaspoons cinnamon powder
pinch of salt
Mango-Honey Cream Cheese Filling (Combine all, put in pastry bag with large round tip, fill in to the fritters)
1/2 Cream Cheese
4 Tablespoons of Honey
1/2 teaspoon of Pandan Extract
2 Tablespoons of Mango Jam
Calamansi-Butter Sauce (Melt all together in a pan and pour over the fritters, garnsih with Calamansi Zest, halves and wedges)
1/4 cup butter
1/8 cup sugar
5 pieces of fresh Calamansi juice

Oil for frying
3 cups Canola oil

The Polka Dot Pajama

2008-05-28T23:50:00.000-07:00

Its been 5 years and this polka dot pajama still fits him, he is taller, bigger and smarter. Son it has been 5 years of fun with you. Happy birthday and I promise to give you a better life, you however have to be happy and discover life yourself. Mom will always be here for you! I love you anak!

Pineapple Marmalade in Pan de Sal Toast

2008-05-09T17:51:00.000-07:00

Having a pineapple marmalade is okay with pan de sal toast but ... with Mom making it from scratch totally makes a big difference. Sweet, tart and from the heart I must say this concoction is. Thank you so much Mom for a bountiful plate of love, care, joy and understanding . We salute you simply for being a wonderful person, mother to me and my sisters, a wife to dad, a mother-in-law to V, a grandmother to L and J., and even a great daughter to your mother. Thank you for raising us this way. I love you...Just want to say that I always strive for perfection in my craft because I can see that you deserve more when you get older.

M e r i n g u e J a r

2008-05-06T20:37:00.000-07:00

Everytime I make desserts that requires lots of eggyolks, can't help but make meringues which became my son's favorite. I try not to make too many because he can actually finish a whole jar of these. The candy is simple made from eggwhites, granulated sugar, cream of tartar as a stabilizer and a little vanilla for flavor . Whipped up to stiff peak stage, you can actually pipe different shapes, I used a crown tip for large rustic rosettes and baked at 250 F for 1 1/2 hours. Meringues should be kept in an airtight container since sugar is hygroscopic ( one that absorbs moisture) . We should always utilize all the ingredients left after baking so there will be no waist.

Pineapple Crumble Tarts...

2008-01-15T23:54:00.000-08:00

An Aunt from New York visited the Philippines and shew was the same person who played a significant role during those hard times back in the states. Pineapple Crumble Tart is my local version of apple pie since I know she is used to eating the famous american pie. For 2008, this tart is a perfect pastry ensemble to pay tribute to her greatness and that she enjoys our very own pineapple fruit. The base is made of a flaky and light shortcrust, filled with lime infused chunky pinapple cream and finally topped with graham-butter crumble. I reduced the amount of sugar for the topping to give highlight to the richness and tartness of the filling. Mint leaves are not available however my passionfruit tree has great leaves to garnish the dessert. To you Aunt. B... thanks for coming over and together with my son, we'll surely visit you ...

2008-01-06T00:36:00.000-08:00

A new year for '08, a new life and better posts for this blog. Panetonne, an italian bread made from a rich dough with dried fruits and peels. The first time I tasted this bread was ofcourse in Italy. They wrap it in a huge conical box with a sturdy handle since the bread is quite dense. I admit it was a little underbaked and the bright lighting from the background made it even more look pale. I used a special baking pan here which I know was really meant for baking such type of specialty bread. The family enjoyed a few slices with tea and hot chocolate in the days of 2007's holiday .

2007-12-13T17:01:00.000-08:00

It is Christmas once again and from the bottom of my heart, I wish everyone a Happy Christmas! This post pertains to one of my favorite pastries, BLONDIES, huge slices of pale ( how I call it) brownies, moist and fudgy!. Loaded with chocolate chips and raisins...yum!

L Y C H E E & P A P A YA Cheesecake...

2007-11-30T22:21:00.000-08:00

Seemed local but unusual for a cheesecake but I have always wanted to try making that original New York cheesecake (that of which has a burnt top, plain rich), and this what came out. The cheese I used for the first photo, the Lychee cheesecake is regular cream cheese and the second photo ,the Papaya cheesecake has half cream cheese and half goat cheese. Ths type of custard dessert was baked for just about 325 F. I would bake the Papaya cheesecake longer if I have known the pale color it will exude. I am proud to have been able to make a not-so-ripe Papaya fruit preserve. Back in college, we use a refractometer to have that perfect type of sugar syrup to preserve a certain kind of fruit of which I aspire to have one of these days... local and unusual, very asian as well...

Hope and Fortune...cookies

2007-11-08T16:48:00.000-08:00

I am happy and proud to share to you my very first attempt to make fortune cookies. It was indeed tricky to shape this oriental tuile cookie but is surely a delightful treat for a simple dinner at home. I arranged a HOT-Pot Party for the family and I thought that it can never be called a real chinese dinner if could not make fortune cookies which is made of all purpose flour, eggwhite, sugar and vanilla flavouring. A fortune cookie should have a simple message inside and so I placed it myself immediately after it has been baked working on the shape near the oven by bending the half folded tuile cookie on a baking pan rim. I enjoyed doing it... you can also try making strawberry fortune cookies by adding food color and adding strawberry extract. Hope is what I got after reading my message...secret!

Squash and Chocolate Cupcakes...a halloween bake-off!

2007-10-30T17:25:00.000-07:00

I am finally back to blogging. Gone for about a month since my sister from the States arrived and spent those days for old tine sake, not just but I really missed them.

Right in time that I have made this two kinds of cupcakes for a simple picnic with the kids. We will be spending our halloween with some kids from the neighborhood. It would definitely be fun and tell yah about it on my next post. Glad to be back...

Toasted M o n g o B e a n Coconut Risotto...

2007-09-20T18:39:00.000-07:00

Hearty bowl of sweetened coconut milk risotto with toasted mongo beans or better known as "ginantang monggo." Mom used to make this on a rainy day and it fed a lot of people. We had guests during those days and they wanted something hot and locally inspired since they come from the States. Well if you have fresh coconut that you can squeeze out the real coconut milk from, white sugar, sticky rice or "malagkit" and some mongo beans, allyou have left is the desire to make this delicious dessert. Mom toasted the mongo beans until really brown in color, roughly pounded it with a rolling pin and folded in the risotto mixture. This method can is also applicable to adding yellow corn and it would then be called-ginatang mais. Love it...

G u a p p l e - A p p l e Turnover...

2007-09-14T20:03:00.001-07:00

My turnover made simple since I used a light, sweet, and flaky pie dough instead of puff pastry which is high in butter plus dough. I was pressed for time and so I thought of just using such as the base the perfectly blended with the semi-exotic textures and flavors of the guapple and apple fruits. The pie dough was processed through a food processor and chilled for 30 minutes that makes it even flakier aside from using cold ingredients like the butter, flour, sugar salt and egg. The fruits were stewed in cinnmaon-sugar and soft butter that gave a nutty flavor to the fruits and never forget to season with salt. Cooled the stewed fruits completely. Just when it was time to use the filling, sheeted out the chilled crust, cut out 5 inches round ones, filled it with a generous amoun tof the cooked fruits. Make sure to seal the sides with a little egg-and- water wash. Dip fried it corn oil, let it drain on a paper towel, and dusted it with powdered sugar.

Serve warm...

F l o u r l e s s Chocolate Cake...

2007-09-06T18:03:00.000-07:00

This cake may sound so fancy but preparing is not hard at all. Flourless cakes are simply made of eggyolks,dark chocolate, butter and coffee liqeuer. The chocolate is melted with the butter over a double boiler while the yolks are beaten until pale and doubles in volume or at ribbon stage. Ribbon stage is when the mixture leaves a ribbon trail on the surface when the whip attachment is lifted. Technical but worth it. Both prepared mixtures are folded together and just add the coffee liqeuer. Having a whole bottle of Kahlua or the coffee -rum liqeuer would make endless luscious desserts and this is one of them. Flourless chocolate cake I must say is best eaten after it has been chilled. Chewy and fudgy on the inside...

2007-08-26T19:47:00.000-07:00

When I was working in Hotel Dupont, Delaware, I use to make big batches of this classic cake. If there is one thing I enjoyed making in the pastry shop of the hotel , it would be this. I kept searching for another recipe of the cake and I got it the frist time I made it. It has quite a thick batter and really good by the way as it is, remember those days when mom makes a simple cake and Im pretty sure that you have tried tasting a raw batter, this one was really good. Lots of eggs and butter where you get the richness of the cake. Just being careful not to over mix this type of cake and it surely gives you a light-to light dense texture. A struesel which is a mixture of crumbly butter, flour, sugar and oats was placed at the bottom of the pan prior baking and why not add more on top after , better and richer...

2007-08-23T17:49:00.000-07:00

Pound cake, traditionally made from all a pound eggs, butter, sugar and flour.The recipe has been reinvented since it yielded a very tough cake in the old times. I personally would change the ratio of each ingredient to make this cake lighter but still a little dense, sweet, cakey by moist, lemony but not overpowering. You see,baking is precision but texture, taste, structure should contrast and at the same time complement each other. Poppy seeds are mostly seen in this kind of quickbread products as well as muffins and even as a topping for specialty breads, I like it too with bagels.
It was raining when I tested on thise pound cake recipe and had it packed individually for some visitors at home. It is a comfort food for me. A better way to tea with your loved ones that proves how life is wonderful to just have a slice of this...

2007-08-21T18:30:00.000-07:00

Rocky road, a common favorite is a mixture of marshmallows, nuts, chocolates may be with or without a cake.The word "rocky road" depicts the texture combined in the dessert. My rendition is quite contemporary using a soft and airy type of chocolate sheet cake, smudged with an old fashioned chocolate glaze, and a bed of marshmallos sandwich in between those cakes, covered with chocolate glaze with just a simple sprinkle of miniature chocolate chips. Just a tip, dipping your knife in hot water may give you a clean edged square cut of each luscious rocky road cake...

P i t a Sticks... boxed up

2007-08-15T19:39:00.000-07:00

I must admit it middle eastern cuisine oftentimes is what I want to make once in a while. I have featured shawarma before and again it is those flat breads that keeps me going when it comes to experimenting suchwith having an ordinary oven. This is made of flour, water, a little yeast and salt contrary to its generaldefinition of flatbreads as unleavened breads. Just sliced up a whole piece and whipped up a dip made of yogurt ofcourse, garlic ,salt and pepper and a hint of paprike. I wanted to try it with balsamic vinegarand it was quite new to me, since yogurt itself is acidic, thus the balsamic vinegar does not help in cuttingthe acidity of the garlic-yogurt dip. Well, another quest may even be better...

K e y L i m e P i e...I can still remember...

2007-08-11T00:49:00.000-07:00

Allow me to share to you my very first taste of Key Lime Pie from whereelse in the Florida Keys. I can stillremember that citrusy and fluffy lime pie from a small restaurant that me and my whole family visited called "Manny& Yssa's", they actually serve that famous heart soup -Conch Soup( conch from the squid family) andfor dessert we had ofcourse this wonderful pie. The original crust used to make this pie is graham flour andmelted butter and I wanted to try using a semi-sweet pie crust made from all puropse flour, a little sugar, cold cubed butter, salt, an egg and ice water. The filling is made from yolks, condensed milk, key lime juice and zest,lots of it, a layer ofwhipped cream with sugar and to top it all, marshmallow icing with lime zest as garnsih. Chilled it overnight and served it.Really good...I guarantee you.