セブ料理を英語で学ぶ-Julie: 2012

Lechon Baboy a.k.a Whole Roasted Pig

ぶたにく as we called it Lechon baboy equivalent of a whole roasted pig. In the Philippines, lechon baboy is a very famous and sought main dish after celebrations like Christmas, new year, birthdays, fiestas, weddings and alike. In short a roast pig is often served at large feasts through out many different cultures.

The unique taste of its crispy skin and the juicy tender meat dip into a dark soy sauce mix with vinegar with spice is limitless taste.

We can find of one of the best-seller lechon in "CNT Lechon". It is the name of a restaurant which specialize Lechon located in Guadalupe and in front of SM City, Cebu Philippines.

Coconut charcoal or woods are best used for roasting the whole pig while it is inserted into a bamboo stem. Mainly keeping the pig turning and watching for blister areas that can burn or destroy the meat to get good result of Lechon baboy. The average weight should cook in the app: 4-6 hours depending if you are roasted over a fire in a pit or using coals.

This is from the whole roasted pig which being cut into bite pieces, served and ready to eat.

Together with my culinary classmates we ate during lunch time in the CNT lechon restaurant.

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Cooking sometimes is a tiresome job but fun which I have to do everyday, whether I like it or not. Even if I am not going to eat, I still have to cook for family because I can't afford to eat out everyday, then cooking becomes a daily chore. When I am cooking I often say that I forget all my worries. The reacting ingredients, the delicious smell of cooked food can transport me to a different world altogether. Since cooking requires immense concentration, my mind is only focused on my recipe and nothing else. The satisfaction that I derived from cooking food to perfection is simply immeasurable.
Sharing my cooking experience is one way of educating others. I want to share about the food that I had cooked, eaten and to eat still as the time goes by. To start with my story last year, I joined in an International Culinary school in Guadalupe, Cebu City Philippines. I took only a semester course considering the tuition fee is quite expensive. Besides this will be only a learning cooking hobby for me to know the Basic cooking method, knife skills, seasoning and plating presentation. I look at it as a pleasant variation from my usual work and which allows me to unwind myself. Or could be a preparation at times that I am going to marry. (^^). As the saying goes, "The way to a man's heart is through His stomach".

Within 5 months up to present of spending sweat and determination during our practice cooking classes, here are the fruit of labor every after we cook. I upload some photos of highly pleasing or agreeable to the senses especially of the taste and smell of foods.

In my first day of class, I learned the different kinds of Vegetable cuts like Julienne, Brunoise, Macedoine, Batonette, Mirepoix, Chiffonade, Paysanne and potato cuts.

Julienne is cut into long thin strips.
Brunoise in which the food item is first Julienne and then turned a quarter turn and diced again, producing cubes.
Macedoine is a mixture of fruits or vegetables in different cuts
Mirepoix can be a combination of celery,onions, and carrots.
Chiffonade is a cooking technique in which herbs or leafy green vegetables are cut into long, thin strips.
Paysanne is used to describe the way vegetables are cut. They are usually cut very thin and cut in the form of the vegetable being cut. For example carrots may be cut very thin and circles as the carrot is.

Me & My Culinary Classmates in Pastry room

Mixed Grill
(Pork loin, Carrots, Onions, Red & Green Bell Pepper, Mushrooms & Hot dog)

Mixed Grill with Pommes Croquettes & Compound Butter

Pommes Croquettes. Small round croquettes, made of fresh potato puree and fine spices.

Brown Beef Stew with Vegetables

Roast Chicken with Mashed Potatoes, Broccoli with almonds & Roast Gravy

Fish Meuniere

A meunière sauce is a simple preparation of brown butter, chopped parsley, and lemon juice.

Seafood En Papillote

n Papillote is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded material such as a paper bag or aluminum foil.

Chicken Ala King With Pom mes Duchess & Buttered Vegetables

Chicken Ala King is cooked in a cream sauce with green pepper or pimiento and mushrooms.

Pom mes Duchess potatoes are basically a mashed potato that is dressed up.

Asparagus Soup

Fresh Mushroom Soup

Minestrone

Minestrone called "the big soup," the one with many ingredients) is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice.

Shrimp Cocktail

Braised Lamb Shank with Potato Gratin & Hunter Sauce

Bread top with Soft Boiled Egg

Soft-boiled eggs are great to eat for breakfast and very quick to make. Boil them in a pot of water for 3-5 minutes. Carefully take the hot egg out of the water and crack the top part of the shell and eat using a spoon.

Baked Potato top with Bacon, mayonnaise, S&P.

Omelet

An omelet is a very filling way to eat an egg. Cook an omelet similar to a scrambled egg but don't break the egg apart. Fill the omelet with mushrooms, ham, cheese or bacon and roll the omelet up.