Recipes by Ang Sarap (Page 94)

New Zealand Chef

	Chicken Divan by Ang Sarap Chicken Divan is a chicken casserole made out of broccoli, almonds and Mornay sauce. It’s one of the staple dishes cooked at home during the 1960’s when it started to become popular. Today making this is quite different unlike how it used to, now recipes out there uses mostly ready-made flavours and enhancers to make it really tasty…	0 votes 69 views
	Pabellon Criollo by Ang Sarap Within the Caribbean the rice, meat, bean and plantain combination is quite popular hence you have the Bandeja Paisa from Columbia, Casado from Costa Rica, La Bandera Dominicana from Dominican Republic and this Pabellon Criollo from Venezuela. This dish even influenced Philippines hence we have something similar called Arroz ala…	0 votes 145 views
	Fresh Figs with Goats Cheese Feta, Crispy Bacon and Burnt Salted Honey by Ang Sarap I love when this things happen, colleagues and/or neighbours give you something that you don’t normally use and you have to create something out of that without any recipe plan. This is what happened when I was given a ton of delicious fresh figs where…	0 votes 335 views
	Seolleongtang by Ang Sarap Seolleongtang is a type of Korean soup dish made out of beef bones with brisket or other tough cuts cooked for a very long time in low heat. In its simplest form water, beef and onions are the only ingredients used to prepare this dish, the long cooking process is what gives it a robust flavour as the collagen in the bones start to…	0 votes 272 views
	Coq au Vin by Ang Sarap Coq au vin is a French dish of chicken traditionally cooked in Burgundy wine with lardons, mushrooms, onions and different spices. Though Burgundy wine is the most popular version of this dish several regions in France also have its own version using the wines they manufacture, hence versions like Vin Haune, (Jura), Riesling, (Alsace)…	0 votes 112 views
	Genta Japanese Izakaya (Auckland CBD, New Zealand) by Ang Sarap There are tons of Japanese restaurants in Auckland and most of them are all good mostly because unlike other cuisines I notice they only employ their own nationals giving that authenticity on what they are serving. Though there are several establishments who pretends to be one, we rarely dine in there as we had bad experiences more…	0 votes 182 views
	Creamy Mushrooms by Ang Sarap Mushrooms are easy to love, these earthy savoury morsels is the middle ground between vegetables and meat so it easily pleases the most. There are many ways of cooking this and usually the simpler ones are the best as it does not mask its lovely flavours, like the garlic butter mushrooms, deep fried breaded mushrooms and stuffed…	0 votes 238 views
	Geera Pork by Ang Sarap This is the first time I am posting a Trinidad and Tobago or Trinbagonian dish, in fact our recipe for today is the first dish from that cuisine that I ever tried. Trinbagonian cuisine is quite new to me, due to the fact that it is not so popular in this part of the world. This island has a very colourful history and diverse culture…	0 votes 83 views
	Chicken Marbella by Ang Sarap Inspired by the Spanish and Moroccan cuisine this American classic is one of the best dishes the American cuisine that offered the world. You can see the influences in this dish where dried fruits represents is Moroccan origin while olives and capers came from the Mediterranean region.Created by Sheila Lukins and Julee Rosso this dish…	0 votes 261 views
	Tsukune by Ang Sarap Tsukune is a type of “chicken meatballs” skewered and charcoal grilled usually served on yakitori establishments. Commonly this Japanese dish in its basic form consists minced chicken meat, minced onions, eggs and seasonings from here additional ingredients can be added like mashed yam, lotus roots, shiso leaves or chicken cartilage.…	0 votes 206 views