Cajun Rice Recipe

By: Chef Juno Quiambao

Ingredients:

1 tbsp ground garlic 1/2 brown onion (diced) 1/2 cajun spice a pinch paprika a pinch cayenne powder a pinch turmeric powder a pinch garlic powder a pinch ground white pepper a pinch of salt 6 pcs peeled shrimp 1 pc kielbasa sausage 1 pc chicken breast (cut in cubes) 1 cup chicken stock 1 tbsp unsalted butter 3-4 cups of rice (left over rice from the fridge)

Procedure:

In a hot saute' pan with oil, saute' the diced brown onions and garlic. Continue cooking until the onions turn translucent and the garlic a little brown. Add the chicken breast and continue to saute' until it cooks all the sides of the chicken. Add the sliced sausages and the shrimp until it turns reddish. (You may want to remove the shrimp when it turns red to prevent it from being over-cooked). Add all the spices into the pan and mix it altogether. Cook the spices a little bit then add the chicken stock. Set it in a low fire and let it simmer for few minutes to allow all the flavors to infuse completely.

*At this point, you may want to taste it if the flavors and the spice is enough. It has to be a little salty and concentrated because it will be balanced when you start to add the rice in it.

While the concentrated stock is simmering, add a tbsp of butter and mix it. Then when the stock has the hint of butter in it, start to add 3 cups of rice and start mixing. (you can adjust the amount of chicken stock or water depending on how sticky you want your cajun rice). Continue mixing it until the rice absorbs all the flavors and colors. You can also put the shrimps back and start mixing it again.

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Coconut Shrimp Pasta

By: Chef Juno Quiambao

Ingredients:

1 pc brown onion 1 tsp ground garlic 10 pcs peeled shrimp 1 hand-full spinach 2 cans(560ml) of Mae Ploy coconut milk 1 tsp salt 1 pc sliced jalapeno 500g bucatini pasta no.6 extra virgin olive oil


Procedure:

Bucatini Pasta (Barilla brand prefered)- boil water enough to cover 500g of pasta. Add at least 1 tsp of salt to give salty taste to the bucatini.

*its not necessary to put oil in the boiling water. its a misconception to household recipes to make it easy for pasta not to stick together.

Check the instructions in the pasta box how to make it "al dente". If it says 12 minutes to al dente, or sometimes 9 minutes, then cook the pasta half of the time required to achieve a nice "al dente"

*remember the success of cooking the whole process does not only depend on how good the sauce is, but also how you combine the tasty sauce and perfectly done "al dente" pastas.

As soon as the water boils, put 500g of bucatini pasta into the boiling water and continue to stir. Stirring it continuously prevents the pasta from sticking together. Allow 4-6 minutes to boil until you see a nice shinny yellow color of the pasta. You may have to take one string and bite it to test if it already reach "al dente". Then strain the pasta. When the pasta is completely drained, rinse it with cold water to stop it from continuous cooking from the heat. When the pasta is not hot anymore, drizzle it with extra virgin olive oil to prevent it from sticking together.

Sauce- In a hot saute' pan with oil, put the chopped onions and and garlic and start to saute'. Add the peeled shrimp and chopped jalapenos and continue to mix it. It is better to sweat all these ingredients out in a low-medium fire to completely infuse all the flavors. (you may want to remove the shrimps when it turns reddish to prevent it from being over-cooked). Then pour 2 cans of the coconut milk and mix it nicely. Allow the coconut milk to simmer and completely infuse all the flavors. Simmer it for few minutes in a low fire and wait until the sauce gets thicker. The sauce will reduce a little bit when it starts to thicken up. This is the best time also to add 1 tsp of white sugar and salt depending on the taste. Add the spinach to the sauce and mix it again. The sauce is ready when it is thick enough to coat the back of the spoon.

Serving- combine the bucatini pasta and the sauce in a big bowl or simply mix it in the saute' pan.

Easy Beef Quesadilla Recipe

by: Chef Juno Quiambao
Originally from the Philippines, Chef Juno started his career in Newport Beach, California as a Japanese Sushi Head Chef and later on learned to widened his expertise in the craft by providing the restaurant industry with some of his signature recipes which is mainly a fusion of American and Asian cuisine. He also shares his strategies and techniques in the food business wherein he serves an an Executive Chef Consultant to newly opened restaurants. From then on his career continues and is now based in Australia.

Ingredients:

Serves 1 (4 slices)

1/2 lb ground beef 1/2 brown onion 1/2 tsp ground cumin Salt and Pepper to taste Diced Jalapeno (optional)

Pico De Gallo/tomato salsa: 2 pcs Tomatoes 1/2 Red Onion 1/4 Bunch Cilantro salt and pepper to taste

Guacamole: 1 pc avocado 1/4 red onion 1 tbsp Lime juice pinch of dried oregano

Flour Tortilla Mixed Mexican Cheese

Procedure:

1. For the saute'd beef- saute' onions into a saute' pan with oil and season with salt until the color turns translucent. Add the ground beef and mix it with the onions. Sprinkle the cumin all over the beef and continue mixing. Add salt and pepper to taste then put aside to drain the oil away.

2. Pico De Gallo- Dice the tomatoes and put it in a mixing bowl. Dice the red onions and add it into the diced tomatoes. Chop the cilantro and add it with the diced onions and tomatoes. Add salt and pepper to taste and allow to rest for proper infusion.

3.Guacamole- In a small bowl, add diced red onions, salt and pepper, lime juice and a tbsp of vegetable salad oil. mix it altogether, make sure all the ingredients are not overpowering one another with strong flavors. then add the avocado and mix it all the way.

4. Cooking the tortilla with the beef and cheese- Pre heat a large flat saute' pan. Place the beef in the flour tortilla occupying half of the space. make sure it is also foldable. then put some cheese around before folding. Fold the tortilla with the beef and cheese inside and place it in the hot saute' pan.

heat the quesadilla side by side until the cheese melts inside

5.Serving- after taking the quesadilla from the pan, slice it into 4 pieces and put the salsa and guacamole on top.