djoanonymous: trycook

TryCook 101: Oreo-Smores Rolled French Toast

cooking November 03, 2015

I admit it, I am not the biggest fan of marshmallows. I even have to remove each one of them before I let myself indulge in a dessert with marshmallows on it. Not until I had a taste of smores that I finally made an exception for my dislike with these fluffy sweets. But I will still be removing each of 'em from any other desserts I'll be having (I am such a picky eater. I know!). And the delights of smores made my convoluted brain come up with a little food experiment. With the use of the all-time-favorite sandwich-cookie, comes my very own "Oreo-Smores Rolled French Toast". Though, I'm not quite sure if I was the first to conceive this idea, but still I came up with this on my own.

Anyway, you'll be needing:

Loaf bread
Oreos (Chocolate Cream fillings)
Butter
Chocolate bar (or Chocolate Spread)
Marshmallows (or ready-made Marshmallow spread)

1. Flatten the loaf. Place the loaf bread on a clean, flat surface and flatten it using of the heel of your hand or a rolling pin if you have one. Press down firmly until you flatten the bread evenly.

2. Disassemble the oreos. Remove the fillings using a bread knife. Place the fillings and the oreo cookies in a separate container.

3. Crush the oreo cookies. You can either use a pounder or a grinder for this. I used a grinder to make an even, finely crushed oreos.

4. Make your chocolate spread. This is optional if you have ready-made chocolate spread. Cut the chocolate bar into smaller pieces and put it in a microwave-safe bowl (I added butter in it for an extra saltiness). Place the bowl in the microwave and set the timer for for a minute or so. Make sure to check and stir your chocolate every 15 seconds to avoid burning the chocolate. Repeat the process until all the chocolate melts.

5. Spread the chocolate over the flatten bread. First, spread the chocolate fillings of the oreo that you've separated, then use the melted chocolate. Spread evenly.

6. Place the marshmallow onto the bread. With the bread in a diamond-position, assemble your marshmallows in the middle. Or use your marshmallow spread instead.

7. Roll the bread. Turn up the bottom corner and roll upwards. Fold in the left and right corners, making sure the filling is nicely packed. Continue rolling and then seal the roll by pressing gently.

8. Refrigerate the rolls for about 5 minutes. This is for the roll to hold its shape, even during frying.

9. Coat the marshmallow rolls. First, dip the roll into the beaten eggs, then into the crushed oreos. Make sure to coat all sides of your roll.

10. Fry the rolls for 5 to 10 minutes. It's done when you feel the bread to start becoming hard or crunchy when you tap it with the spatula or when the mallows starts oozing out of the bread

11. Serve the marshmallows rolls. You can either serve it as it is, or cut it into two.

Voila! That's it folks! Very easy to make and surely satisfies your sweet-tooth cravings. Hope you'll like it!

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TryCook 101: Chicken Cordon Bleu

chicken cordon bleu October 20, 2015

One of my favorite dish of all time, Chicken Cordon Bleu. I first had a taste of this dish at the hospital I am working at and I think it was the sauce that made me love this dish.

Me and my group mate would always order this dish whenever available in the menu. We would even request them to cook this if we are on duty. That's how addicted we are to this meal. And so, with this addiction, this certain group mate of mine decided to learn the recipe and shared it to me.

You will need:

Chicken breast fillet
Bread crumbs
Ham
Cheese
Eggs
Butter
All purpose flour
Evaporated milk
Cream of mushroom
Salt and pepper

**no specific measurements for each. Just adjust according to your prererred taste

1. Pound the chicken breast. Optional: cut the breast first into half of its thickness. Then gently, with the use of meat mallet, pound the chicken breast into 1/4 inch thickness. Put salt and pepper on both side of the breast (I used 2 chicken breast to make 1 chicken roll)

2. Lay down the ham and cheese into the chicken breast. I put a lot of cheese just because I love it.

3. Roll the chicken. Roll and tuck to make sure that everything is tight and inside the chicken.Put it in the chiller while preparing the breading.

4. Make the breading. Prepare a separate container for each coating. Firstly combine flour, pepper and salt. Whisk 2 eggs in a separate container and another for seasoned bread crumbs.

5. Start coating the chicken roll. First coat the roll with flour, then eggs and lastly, bread crumbs. Using flour first before the eggs makes it easier for the eggs to coat the chicken.

6. Fry the chicken roll until golden brown. Set aside.

7. Make the sauce. Melt butter then add garlic. Fry until golden brown.

8. Add cream of mushroom. Then evaporated milk. Just taste it, and add cream or milk whatever you prefer. Let it simmer then remove from heat.

9. Slice the chicken roll and pour your sauce over or just put the sauce on side.

My first attempt

Second attempt

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Again, not much for the appearance, but it tastes good. Bon appétit!

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TryCook 101: Gimbap

food September 04, 2015

I have always wanted to make myself be the next Master Chef PH (like that will ever happen. Hahahah!). Or maybe I got a bit overboard back there, just to be simple home cook would be enough. You see, cooking is a bit of an alien for me. I love watching every cooking shows I stumbled upon but I actually don't know how to cook. I'm already 23 years old and still, my parents always do all the cooking around here. I might actually starve myself to death without them. Such a mockery, I know! Wait, wait... I know how to fry! That still counts, right? Hahaha! Anyway, you already know that I'm a newbie, so I will then start off with the easiest recipe that I found on the internet - making a Gimbap.

FACTS: Gimbap or Kimbap is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji (pickled radish) or kimchi.

You will need:

1-2 cups of warm, cooked rice
rice vinegar
eggs
6 bacon strips
meatloaf
cheese
carrots
2 sheets of roasted seaweed
salt
sugar
sesame seeds
sushi rolling mat

*I don't have the actual measurements of each ingredients, I just made an approximation on how I like my Gimbap to taste.

Instructions:

1. Cook the omelette. Crack 2 eggs in a bowl and add a pinch of salt and black pepper. Beat the eggs with fork. Preheat the pan with a drizzle of oil. Turn down the heat level to low before pouring the egg mixture into the pan. Pour and spread it so that it fills the pan. Cook until all the eggs are fully cooked. Let it cool on the side.

2. Slice everything into strips. Cut the carrots, cheese, meatloaf and omelette into strips. Cut it into your preferred size.

3. Cook all the meat. I cooked the bacon first. (I don't use oil or butter when frying bacon, I prefer using its own fats when cooking.) With the bacon's fatty oil still on the pan, cook the meatloaf. Set aside.

4. Season the rice. In a small bowl, mix the rice with 1 tbsp of rice vinegar, 1 tsp of sugar and a pinch of salt and 1/2 tsp of sesame seeds. Gently mix the rice with a spatula, being careful not to squash the rice. Let it cool enough to be touched with bare hands.

5. Place the seaweed sheet on the sushi mat. Start by placing the bamboo sushi mat on a flat surface then position the seaweed sheet on top of it, with the shiny part down the mat.

6. Spread a layer of the rice mixture onto the seaweed sheet. Evenly spread about 3/4 cup of rice mixture over the seaweed, leaving an inch of upper part of the seaweed uncovered.

7. Arrange the fillings on top of the rice. Do not put the fillings on the bottom edge of the rice. Make a space of at least half or an inch, then lay all the fillings. Arrange the fillings in a neat and horizontal way.

8. Roll the Gimbap! Slowly and gently roll the mat from the bottom (the part nearest you). Press down while rolling to push the fillings in. Use firm but gentle pressure to hold the ingredients in place.

9. Continue rolling. Pull the mat up and out as you're rolling forward so that it won't get wrapped in with the Gimbap. Keep pulling up until you form a cylindrical shape.

10. Seal the roll. Dip your finger in water, and spread a tiny dab along the top uncovered part of the seaweed. Wrap the entire mat around the roll and squeeze gently and firmly.

11. Slice the roll into bite-size pieces. Repeat with all the other ingredients to make the rest of the rolls. Cut the rolls into bite-size pieces with a very sharp, slightly moist knife. I wiped the knife with a damped cloth after each slicing, to make a smoother cut.

12. Enjoy your Gimbap! Arrange it on your preference and sprinkle sesame seeds on top. I also topped it with some mayonnaise for added taste.

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Hey! I know, it's not much for a Master Chef entry, but I actually think it tastes good! So don't judge the food by its look! Hahaha. Ok fine, I need to improve my artistic skills. But admit it, this is not bad for a first timer, right?

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TryCook 101: Oreo-Smores Rolled French Toast

TryCook 101: Chicken Cordon Bleu

TryCook 101: Gimbap

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