Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

Lumpia Ingredients

    2 lb Diced Peeled Fresh Shrimp
    2 c Chopped Shiitake Mushrooms
    1/2 c Thin grated Carrot
    2 oz Bean Sprouts
    2 oz Shredded Kai -Choy Chinese Mustard
    2 oz Shredded Won Bok Cabbage
    1/2 oz Garlic Chopped
    1/2 oz Chopped Lemongrass
    4 ea Kaffir Lime Leaves
    4 oz Cooked Long Rice Noodles
    2 tb Chopped Fresh Mint
    2 oz Chopped Fresh Cilantro
    1/2 oz Nam Pla Fish Sauce
    1 oz Oyster Sauce
    1 tb Hot Chili Paste
    Sesame Oil
    Soybean Oil
    24 Lumpia Wrappers

Sauce Ingredients

    3 Oranges
    2 c Rice Wine
    1/2 c Rice Vinegar
    1/2 Bottle Lingham Chili Sauce
    Fresh Picked Mint Leaves

Directions
Lumpia:
Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodles with the vegetable mixture.

In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste. Combine the shrimp with the vegetable/noodle mixture.

Assemble:
On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds.

Sauce:
In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm.

Serve immediately.

Braised Mutton with Creamed Leeks and Mint Sauce

It is so great to see mutton back on the menu. Mutton has long taken a back seat for spring, or young lamb which is quicker and easier to cook. Mutton, on the other hand, is a terrific meat and works best, long, slow cooked and as in this Braised Mutton with Creamed Leeks and Mint Sauce recipe.

This recipe is not only a celebration of mutton, it is also a super celebration of the great British leek. Leeks are a great vegetable and are used right across British and Irish food not only as a vegetable in their own right, they play beautifully in stocks, sauces, soups as a supporting ingredient adding flavour and texture.

Leeks are celebrated throughout Wales on St David's Day as they are an emblem of the country.

And don't forget the health benefits. Eating lots of leeks has been shown to reduce ‘bad’ cholesterol – and at the same time increase levels of ‘good’ cholesterol and stabalise blood sugars, and are a very good source of manganese and vitamin B6, vitamin C, folate and iron.
Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: Serves 8

Ingredients:

1        Leg of mutton (approx weight 3kg/7 lbs)
20        cloves
For the braising
2        leeks, trimmed and cut into 4 rounds
1        orange, quartered
2        sprigs rosemary
1        cinnamon stick
1        carrot, halved
For the sauce
300ml /½ pt the braising juices, fat removed
1l/ 1¼ pint full cream milk
75g/3oz         butter
75g/3oz         plain/all purpose flour
8        fresh mint leaves, roughly chopped
6 leeks, trimmed, washed and cut into 2cm/ ¾” rounds
Sea salt and pepper for seasoning
Preparation:

Preheat the oven to 190C/170C Fan/375F/Gas Mark 5
Calculate the cooking time at 90 minutes per kilo and place the mutton in a roasting pan, skin side up. Make 20 tiny slits in the skin of the mutton and insert the cloves.
Place all the braising ingredients around the mutton and pour boiling water to come half way up the side of the meat. Wet a piece of baking parchment and tuck around the meat and over the braising ingredients then cover with foil. Braise in the oven for the time previously calculated, adding more water if required.
Once cooked remove from the mutton from the oven. Skim the fat from the braising juices and reserve 300ml/ ½pt of the juices for the sauce. Allow the meat to rest for 30 minutes before carving into thin slices.

Meanwhile prepare the sauce:
Simmer the prepared leeks for 3 – 4 minutes until just tender. Drain. In a saucepan, melt the butter over a gentle heat, once melted stir in the flour. Gradually add the reserved braising juices and milk whisking continuously until the sauce is simmering. Season and add the mint and leeks.
Pour the sauce over the carved mutton slices and accompany with crispy roast potatoes, carrots and braised red cabbage.

Hi Hosts. So I know that Fllipino is also Phillipine and tbh this was tough but my motto " never say Die". Here is Chicken Adobo in Coconut Milk with delishous Mash Potato Puree as a garnish.

Ingredents

1 (3 lb) roasting chickens, cut into serving pieces

1 1/2 cups apple cider vinegar

6 tablespoons garlic, finely minced

1/2 cup soy sauce

1 teaspoon fresh ground black pepper

2 bay leaves (optional)

1 tablespoon whole black peppercorn

1 tablespoon brown sugar (optional)

1 (12 ounce) can coconut milk

salt or patis

1 pan full of Mash Potato Puree

Directions:

1. Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
2. Boil mixture on stovetop until chicken is tender.
3. Preheat Broiler.
4. Remove chicken from sauce and broil until browned.
5. Reduce sauce to half over medium heat.
6. Pour over chicken.
7. Serve hot with sticky rice
8. Make Mash potato puree and make it Perfectly cooked
9. Serve it to hosts and hot women

Enjoy the Phillipine/Flipinno Entree.

Striped Bass Puttanesca with Seared Fingerling Potatoes and Sauteed Spring Vegetables

Ingredients:
1/4 cup extra-virgin olive oil
4 large garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
3 anchovies, roughly chopped or mashed with a fork
1/4 cup capers
3/4 cup pitted Moroccan oil-cured black olives, roughly chopped
1/2 cup white wine
6 cups Basic Tomato Sauce, recipe follows
4 (6-ounce) striped bass fillets, skinned
Kosher salt and freshly ground black pepper
1 small bunch basil, stemmed, for garnish:
1 pound fingerling potatoes, parboiled for about 12 to 15 minutes, drained and cooled
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Directions:
1. In a large skillet over medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook until just fragrant, 1 minute. Add the anchovies, capers and olives and cook until the anchovies have begun to dissolve in the oil, about 5 minutes. Pour in the wine and the Basic Tomato Sauce and bring to a simmer. Add the fish fillets, making sure they are submerged in the sauce, and gently simmer until the fish is cooked through and the flesh is milky white and slightly flaky, about 10 minutes. Season with salt and pepper, to taste.

2. Meanwhile, cut each fingerling in half lengthwise and place in a medium bowl. Toss well with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the potatoes, cut side down, and cook until well browned, about 5 minutes.

3. Serve the potatoes alongside the puttanesca and garnish with basil and freshly ground black pepper.

4. Basic Tomato (Pomodoro) Sauce:

5. 5 tablespoons olive oil, plus extra for garnish

6. 12 cloves garlic, thinly sliced

7. 6 (28-ounce) cans chopped tomatoes

8. 2 1/2 teaspoons sugar

9. Kosher salt

10. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

11. Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.

12. Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

13. Yield: about 6 quarts sauce

West African Peanut Soup with Guinea Fowl

The guineafowl are native to Africa and is the poultry I used for this dish.

1 Guinea fowl sliced into bite sized pices
2 ripe tomatoes
1 onion sliced
1 scotch bonnet chilli
1/4 a cup of water

200g of fresh toasted peanuts

Steps

1. Add all ingredients into pot except for the peanuts and bring to a simmer

2. Toast Peanuts at oven at 200c for 5 minute and remove shells and grind in a food processors into a paste.

3. Remove chilli and tomato from pot and process into a purée and mix with peanut mix.

4. Add mixture back into pot with guinea fowl and then cook till done.

Grilled Moroccan Chicken

Ingredients:
1/2 cup extra virgin olive oil (the best quality you can get)
1/4 cup chopped scallion (, white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts

Directions:
1 Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
2 Process until smooth.
3 Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4 Preheat the grill to medium hot.
5 Grill chicken breasts 5-7 minutes on each side, or until done.

http://www.bonappetit.com/images/dishes/2009/07/dire_grilled_chicken_morrocan_style_v.jpg

well, thats all of us.

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well since cam wont tell me her scores i'll just have to do it myself! gl chefs! i'm posting elimination ceremony right now! again gl chefs!