SAUCES (5 MOTHER SAUCE)

Espagnole Sauce
Ingredients:
1 bay leaf
1/8 teaspoon dried thyme
3 to 4 fresh parsley stems
7 to 8 whole black peppercorns
2 tbsp clarified butter
1/2 cup onions (diced)
1/4 cup carrots (diced)
1/4 cup celery (diced)
2 tbsp all-purpose flour
3 cups brown stock (i.e. beef stock)
2tablespoons tomato purée

Procedure:
• Gather the ingredients.
• Fold the bay leaf, thyme, parsley stems, and peppercorns in a square of cheesecloth and
tie the corners with a piece of kitchen twine. Leave the string long enough so that you can tie it
to the handle of your pot to make it easier to retrieve.
• In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes
frothy.
• Add the mirepoix—onions, carrots, and celery—and sauté for a few minutes until it's
lightly browned. Don't let it burn, though.
• With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully
incorporated and forms a thick paste (this is your roux).
• Lower the heat and cook the roux for another 5 minutes or so, until it just starts to take
on a very light brown color. Don't let it burn, though.
• Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking
vigorously to make sure it's free of lumps.
• Bring to a boil, lower heat, add the sachet, and simmer for about 50 minutes or until the
total volume has reduced by about 1/3, stirring frequently to make sure the sauce doesn't
scorch at the bottom of the pan.
• Use a ladle to skim off any impurities that rise to the surface.
• Remove the sauce from the heat and retrieve the sachet.
• For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer
lined with a piece of cheesecloth.
• If you won't be serving the sauce right away, keep it covered and warm until you're
ready to use it.

Veloute Sauce
Ingredients:
2 tbsp unsalted butter
2 tbsp all purpose flour
3 cups chicken stocks
¼ teaspoon salt
Pinch of white ground white pepper

Procedure:
• Melt 1 tablespoon butter in a small saucepan over medium heat.
• Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk.
• Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer.
Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and
1/8 teaspoon white pepper.

Bechamel Sauce
Ingredients:
3 tablespoon unsalted butter
3 tbsp chopped onion
3 tbsp all purpose flour
½ teaspoon salt
4 cups of milk
3 tablespoon usalted butter

Procedure:
• In a medium saucepan, melt butter over medium. Add onion and cook until softened,
about 6 minutes. Add flour and salt; cook, stirring frequently, until mixture is pale golden, has a
slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
• Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth.
Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes.
• Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does
not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes

Hollandaise Sauce
Ingredients:
3 large egg yolks
1 tablespoon lemon juice
½ cup firm butter

Procedure:

• In 1 ½-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add ¼ cup of
the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
• Add remaining ¼ cup butter. Continue stirring vigorously until butter is melted and sauce is
thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without
curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling
water and beat vigorously with wire whisk or hand beater until it’s smooth.
• Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very
low heat and stir in a small amount of water.
Tomato Sauce

• Ingredients:
• 1 tbsp olive oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 1 tbsp tomato purée
• 1 kg chopped tomatoes
• 1 tsp dried oregano
•
• Procedure:
•
• • Heat the olive oil in a large saucepan, add the onions and cook on a low heat
until soft. Add the garlic and tomato purée. Cook for a few minutes then add the
chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow
to cool.
•
• • Store in sterilised jars in the fridge for up to 1 week, or transfer to a container
and freeze for up to 2 months.
Clear Vegetable Soup

Ingredient:
10 g butter
65g onion, small diced
40g carrots, small diced
40g jicama small diced
500ml white chicken stock
40g tomato concasse, small diced
Salt to taste
Ground white pepper to taste

Procedure:
• Heat the butter in a sauce pot over medium low heat.
• Add onions, carrots, celery and jicama. Sweat the vegetables until half cooked
• Add the stocks. Boil, skim and simmer until vegetable are just barely tender.
• Add tomatoes and simmer for another 5 minutes.
• Season it with salt and pepper.
• Serve hot on a soup plate.
Cream of Celery Soup

Ingredients:
15g butter
30g onion, small diced
125g celery, small diced
15g flour
500ml white stock, chicken or veal
125ml hot milk
Salt to taste
White pepper taste
60ml heavy cream
15g celery julienne and blanched (for garnish)

Procedure:

• Heat the butter in a saucepot over medium heat

• Sweat onion and celery until half cooked
• Add flour and stock
• Simmer until onion and celery are tender
• Cool down for a few minutes, puree in a blender and strain
• Add milk season with salt and pepper
• Finish with hot heavy cream
• Serve hot on a soup plate and garnish with julienne of celery

Puree of Carrot Soup

Ingredients:
15g butter
50g onion, small dice
175g carrot small dice
50g potato small dice
Salt, Sugar and Pepper to taste
500ml white chicken stock
50ml cream if desired
15g carrots, julienne and blanched

Procedures:

• Sweat the onions and carrots

• When carrots are half cooked add the chicken stock
• Add the potatoes
• Season with salt, sugar and pepper and simmer
• Blend to desired consistency
• Finish with hot cream
• Serve hot on a soup plate and garnish with julienne of carrots
Pasta: Spaghetti

Ingredients:
2 lbs. Spaghetti noodles
250g ground pork
1tbsp liver spread
1 pieces hotdogs or beef franks
1 cup Tomato Sauce
1/8 cup shredded cheese
1 cups brown stocks
1 medium onion minced
1 teaspoon minced garlic
Salt and pepper to taste
3 tablespoons cooking

Procedure:
• Cook the Spaghetti noodles according to package instructions. Once cooked, transfer to
a bowl. Set aside.
• Heat the oil in a Pan.
• Saute the onion and garlic.
• Once the onions becomes soft, add the ground pork. Cook until the color turns light
brown.
• Add the liver spread and hotdog. Stir and cook for 2 to 3 minutes.
• Pour-in the Spaghetti sauce and beef broth. Stir and let boil. Cover and simmer for 30
minutes.
• Try to taste the sauce and add salt and pepper if needed.
• Pour the Spaghetti sauce over the Spaghetti. Top with shredded cheese.

Pasta: Carbonara

Ingredients
¾ lb. Spaghetti
1piece Knorr beef cube (1/4)
7 strips bacon or 1 sliced ham
¼ cup all-purpose cream
6 tablespoons grated Parmesan cheese
1 piece yellow onion chopped
2 cloves garlic minced
1cup of béchamel sauce
1 teaspoon salt
1 cups water

Procedure:
• Cook the bacon until crispy. Do this by placing each strip in a pan. Cook in medium heat
for 2 minutes. Flip the bacon and cook the opposite side for another 2 minutes.
Continue performing the same steps until each piece gets crispy. Set aside. Save the
bacon grease.
• Cook the spaghetti by pouring water in a cooking pot. Let boil. Add salt and put the
spaghetti into the pot. Cook for 12 minutes or until al dente. Remove the spaghetti Set
aside
• Prepare the carbonara sauce by heating 3 tablespoons of bacon grease. Saute onion and
garlic.
• One the onion softens, pour all-purpose cream and bechamel sauce into the pan. Stir.
Add cup water.
• Add Knorr Beef Cube. Stir until well blended.
• Put chopped bacon and nutmeg into the sauce. Stir.
• Add the cooked spaghetti. Toss until spaghetti gets totally coated with sauce.
• Add Parmesan cheese. Toss. Add more bacon.

Mashed Potato

Ingredients:
¼ kg potatoes, peeled and quartered
1 tablespoons butter
2 tbsp milk
Salt and pepper to taste

Procedure:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15
minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato
masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy.
Season with salt and pepper to taste

Fried Rice

Ingredients
3 Tbsp vegetable oil
6 cloves garlic, minced
2cup cooked rice, cooled and dry
Pinch of salt
Dash fresh ground pepper
1 scallion, thinly sliced (for garnish)
1 eggs (optional, for serving)

Procedure:

• In a large wok or skillet, heat the oil over medium high heat. Reduce the heat to medium and
add the minced garlic. Stir fry the garlic for 2-3 minutes, until it turns a light golden color.
Carefully remove the garlic from the pan, leaving the garlic-infused oil behind. Drain the fried
garlic on paper towels until cool.
• Add the cooked rice to the garlic oil in the wok, stirring to coat all the grains with oil. Spread the
rice out in the wok, covering as much surface area of the hot pan as possible. Let the rice cook,
undisturbed, for 3-5 min. Stir the rice well, then spread it out again and cook, undisturbed for 3-
5 min more. Continue this process until the rice is cooked to your liking.
• Once the rice is golden and starting to get crispy, return the fried garlic to the pan (saving some
for garnish, if desired).
• Season the rice with salt and pepper and transfer it to a serving dish.
• Garnish with extra fried garlic and sliced scallions.
 • If desired, serve the rice topped with fried eggs.

Kabsa Rice

Ingredients
1 tbsp butter
3 tbsp onion
1 tbsp garlic
1 tsp ginger
2 pcs chicken

Spices
2 pcs bay leaf
½ tsp cayenne powder
½ tsp turmeric powder
½ tsp coriander powder
Salt and ground black pepper to taste
¼ cup tomato dice
¼ cup tomato paste
¼ cube chicken bouillon
2 cups rinsed rice
3 cups hot water
Procedure:
1. In a sauce pan, sauté the onion, garlic, ginger and the chicken.
2. Sautee the chicken until it’s develop nice brown color.
3. Then add the spices, diced tomato, tomato paste, chicken cube. And cover for 15
minutes.
4. Next add the rice, and 3 cups of hot water, simmer for another 15 minutes.
Chicken lollipop

Ingredients:
4 pcs whole chicken wings, cut into 8 pcs lollipops
Salt to taste
¼ tsp freshly ground pepper
1 tsp paprika
½ cup all purpose flour
1 pcs eggs, beaten
1 cups Japanese bread crumbs
4 cups vegetable oil
¼ cup preferred dipping sauce

Procedure:

• Season chicken with salt , pepper and paprika.

• Coat well with flour, dip in beaten egg and coat well with bread crumbs. Set aside.
• Fry chicken in preheated oil until golden brown. Set aside to drain excess oil. Transfer on a
serving plate and serve with dipping sauce.

Chicken cordon bleu

Ingredients
4 boneless, skinless chicken breasts
Salt, to taste
Pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
2 slices swiss cheese
2 slices ham(225 g), thinly sliced
Vegetable oil, for frying
1 cup all-purpose flour
2 eggs, beaten
2 cups panko bread crumbs

CREAMY DIJON SAUCE

Ingredients:
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk(480 mL)
¼ cup dijon mustard
1 cup shredded parmesan cheese
Salt, to taste
Pepper, to taste

Preparation

• Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat
evenly.
• On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until
about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another
layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new
sheet of plastic wrap.
• Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist,
firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the
remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
• Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
• After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and
bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
• Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until
the outside is an even golden brown. If a good color is achieved and the chicken’s center is still
not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish
the chicken in the oven at 325°F (170°C) until that temperature is reached.
 • Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and
cook the garlic until soft. Add the flour and whisk for 1 minute.
• Add the milk and whisk until fully combined with the roux and no lumps remain. Continue
whisking until the mixture comes to a simmer and has thickened.
• Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan
from the heat.
• Slice the chicken and serve drizzled with Dijon sauce.

Orange chicken
Ingredients:
Sauce:
1 cups water
2 tablespoon orange juice
1 tbsp lemon juice
1 tsp rice vinegar
2 tablespoon soy sauce
1 tablespoon grated orange zest
1 cup brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoon chopped green onion
¼ teaspoon red pepper flakes
3 tablespoon cornstarch
2 tablespoons water

For the Chicken

2 boneless, skinless chicken breasts, cut into ½ inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil
Procedure:

• Pour 1 ½ cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and
set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion,
and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled,
pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least
2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken
pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on
both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the
cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the
chicken pieces, and simmer, about 5 minutes, stirring occasionally

Chicken Teriyaki
Ingredients:
2 tbsp vegetable oil
2 cloves garlic, minced
1 thumb-size ginger, minced
1 pc onion, minced
2 tbsp mirin
¼ cup brown sugar
1 cup water
¼ cup soy souce
¼ tsp freshly ground pepper
1 tsp sesame oil
Salt and pepper to taste
1 tbsp toasted sesame seeds
1 tbsp sliced spring onion

Procedure:
 • Sauté garlic, ginger and onion in oil. Add mirin, sugar, water, soy souce, pepper and sesame oil.
Simmer until slightly thick. Divide into 2 portions and set aside.
• Season chicken with salt and pepper and coat one portion of the Teriyaki sauce. Grill for 3 – 4
minutes per side while brushing with the teriyaki sauce.
• Cut into serving pieces and transfer on a plate. Garnish with spring onion and sesame seeds.
Pork Asado ( Filipino Style)

• Ingredients:
• ¼ kg. pork
• 1 tbsp onion, chopped
• 1/2 tsp. salt
• 1 tbsp. hoisin sauce
• 4 cloves garlic, crushed
• 1 tbsp. soy sauce
• 1 tsp. five-spice powder
• 5 tbsp. sugar
• 1 tbsp. rice wine

Procedures :
Season pork with the remaining ingredients and let it stand overnight.
Preheat oven to 400°F. Bake pork for 30 minutes.
over pork to other side after 15 minutes and then continue baking until cooked.

Breaded Pork chop

Ingredients
2 lbs pork chops about 3 to 4 pieces
1 ½ tablespoons seasoned salt or table salt
¾ cup Panko breadcrumbs or ordinary bread crumbs
½ cup all-purpose flour
1 teaspoon salt
1 piece raw eggs
½ teaspoon ground black pepper
1 teaspoon beef broth powder
1 ½ cups cooking oil
White sauce:
1/3 cup of veloute sauce
1/3 cup fresh milk
1tbsp quickmelt cheese
½ teaspoon lemon juice Salt and pepper to taste

Procedure:

• Clean the pork chops and pat dry using paper towels.
• Rub seasoned salt around each chop and place inside the fridge. Allow to sit for at least 3 hours.
• Beat the egg and whisk-in salt and pepper. Set Aside.
• Combine the Panko bread crumbs, all-purpose flour, and beef broth powder in a small freezer
bag or deep container and mix well to distribute the ingredients. Set Aside.
• Heat frying pan and pour-in cooking oil.
• Dip each chop in the egg mixture making sure that all the areas are covered then dredge in
flour-bread crumbs mixture.
• When the oil is hot enough, pan-fry the pork chops in medium heat. Cook each side until the
color turns golden brown (about 5 to 7 minutes depending on the thickness of the cut).
• Turn off the heat and transfer the cooked pork chops in a plate lined with paper towel.

Pork Salpicao
Ingredients:
1/2 kg pork tenderloin cut into large cubes
3 cloves garlic chopped (for garnishing)
3 Tbsp. cooking oil
1 Tbsp. Butter
For the marinade:
2 cloves garlic minced
2 Tbsp. oyster sauce or soy sauce
2 Tbsp. Worcestershire sauce
2 tsp. black peppercorns cracked
1/2 tsp. paprika optional
1 tsp. brown sugar
Salt to taste
How to cook Pork Salpicao:
• In a bowl, combine pork and the marinade ingredients: garlic, oyster sauce, Worcestershire
sauce, peppercorns, sugar and paprika. Mix with hand and gently squeeze so the meat will absorb the
marinade. Let is stand for 2 hours or more.
• In a pan or wok, heat about 3 tablespoons of cooking oil and saute the chopped garlic. Saute
until it turns brown. Remove from the oil and set aside.
• In the same pan having the garlic infused oil, stir fry the pork for about 10 to 15 minutes or until
brown. If the meat looks too dry, add a few teaspoons of water.
• Then add the butter and continue sauteing for another 2 minutes. Add salt if desired.
• Transfer into a serving dish and garnish with fried garlic. Serve with fried rice or steamed rice.

Pork Guisantes

Ingredients:
½ kilo Pork cut into strips
1 pc. Canned sweet peas 14oz or 1 cup frozen sweet peas
1 large red bell pepper cut into strips
1 small green bell pepper cut into strips
3 pcs ripe tomatoes diced
1 cup tomato sauce
1 ½ cups beef broth
2 cloves garlic diced
1 medium onion peeled and cut into cube
2 tbsp Canola cooking oil
½ tsp ground black pepper
Salt to taste

Procedure:

• In a large pan pour Canola cooking oil, then apply heat.

• Saute onions and garlic.
• Add the pork and stir-fry for 5 minutes.
• Add the diced tomatoes then stir fry for 2 minutes.
• Pour the beef broth and let boil. Simmer until the pork is tender (about 30 minutes.)
• Pour the tomato sauce and mix well.
 • Sprinkle black pepper and salt then stir.
• Add the green bell pepper, red bell pepper and green peas, then cook for 5 minutes.
• Turn the heat off, and then transfer to a serving plate.

Buttered Vegetable

Ingredients:
¼ cup Snow peas sitsaro
¼ cup Carrots peeled and diced
¼ Canned corn kernals well drained
¼ Sayote peeled and cube
2 tbsp Meldted butter low – fat, if preferred
Combined salt and water

Procedure:
• Put 3 cups of salted water in a saucepan.
• Boil vegetables separately until tender but crisp, drain.
• Combine vegetables in a bowl.
• Coat and toss in butter.
• Transfer to serving platter.

Sauteed Bagiuo beans

240g of bagiuo beans

1 liter boiling water
Salt and Pepper to taste

Procedure:
 • Blanch the Bagiuo beans in boiling water for 20 -30 minutes. Do not overcook. Shock the Bagiuo
beans in an ice water to stop the cooking process.
• Strain the Bagiuo beans
• Heat up a pan and add the butter. Saute asparagus for a few second. Season it with salt.
Immediately remove the asparagus from the heat. Serve hot.

Balsamic glazed, roasted Vegetables

Ingredients
For the vegetables:
1 garlic clove cut in half
1 medium eggplant roughly chopped
1 medium zucchinis roughly chopped
1 red bell pepper roughly chopped
1 green bell pepper roughly chopped
1 carrots roughly chopped
1 potatoes cubed
1 red onion sliced
1 bay leaves
1/8 teaspoon ground cumin
1/8 teaspoons thyme
Salt and pepper to taste
Olive oil

For the honey-balsamic glaze:

¼ cup balsamic vinegar
3 tablespoons honey or maple syrup for vegans

Procedure:

• Preheat your oven to 390°F (200°C).

• Roast the vegetables: Rub a large pan or casserole dish with the garlic clove. Transfer the
eggplant, the zucchinis, the carrots, the potatoes, and the onion to the pan (if you like the
 peppers very soft add them now, otherwise you’ll add them after 30 minutes). Add the bay
leaves, the cumin, the thyme, salt and pepper to taste, and the olive oil and mix well. Bake for
30 minutes. Add the peppers, stir well and bake for 15 minutes more.

• Make the balsamic glaze: Mix the balsamic vinegar and the honey (or maple syrup in a jar and
shake well. Pour over the vegetables, mix well and continue baking for about 15 minutes or until
thickened. Cooking time will depend on how much crowded your pan will be.

Garlic Mushroom

Ingredients
2 tbsp butter
2 tbsp garlic cloves, finely sliced
1 cup mushrooms
2 tbsp Liquid seasoning
Salt and freshly ground black pepper

To serve
Pinch hot paprika
Small bunch parsley or coriander, finely chopped

Procedure:

• Heat the butter in a large frying pan. Add the garlic and fry, stirring constantly, for 1 minute.
• Add the mushrooms and continue to fry on a high heat until the mushrooms are just browned –
if cooked on a high enough heat they should not give out any liquid – if they do, continue to
cook until the pan is dry.
• Season with salt and pepper, then pour in two tablespoons of the liquid seasoning the pan
should sizzle. Continue to cook until most of the liquid has evaporated.
• Serve with, a light sprinkling of paprika and plenty of parsley or coriander.