A graduate from the Italian Institute for Advanced Culinary and Pastry Arts, Chef Gala graduated from the Paris Ritz Hotel in France and has worked at the Oriental Hotel in Thailand.
As the summer spell ends and makes way for the school season, Chef Gala whips out dishes one can easily prepare for your child to bring to school—or make baon , with the help of the brand new Samsung RS803 Side by Side Refrigerator and the Samsung Smart Oven.Aside from its uniquely large and spacious capacity (the biggest in the “Side-By-Side” Philippine market yet at 28.7 cubic feet) the RS803 has an all-around cooling feature that will surely keep your ingredients fresher for a longer period of time, storing them to their utmost natural prime. Samsung’s latest technology can definitely add elegance to your kitchen with its classic timesquare finish without sacrificing energy savings, performance, or durability. This model even sports a digital inverter compressor and is so trustworthy that it comes with a whopping 10-year warranty on it!
On the other hand, the Samsung Smart Oven is also a definite kitchen must-have. With its innovative Slim Fry function, the Smart Oven breaks away from your typical Microwave Oven by allowing you to fry food to a crisp without the oil! Not only that, but the Smart Oven is also equipped with unique sensors that allow it to identify the condition of the product before cooking.
So whether your food is frozen, chilled or fresh, all you need to do is pop it into the Smart Oven and make it do all the work.With these two new Samsung products, there is nothing that can’t be done in your kitchen. From freezing to chilling, and heating to frying, Samsung has all your basic kitchen needs covered. Now that you have all you need in your kitchen, you can try one of Chef Gala’s Back-to-School Recipes:
SHREDDED PORK WITH BELL PEPPERS
I. 250g (1/4 kilo) pork tenderloin. Slice thinly into rounds then into strips (Julienne). Marinate in: 2 tbsps soy sauce; 1 tbsp sugar; ¼ tsp pepper; 1 tbsp. shaohsing rice wine, add in 1 tbsp AA cassava starch, ¼ cup water. Put in Samsung Refrigerator and let marinate for 15 minutes.
II. ¼ cup peanut oil
1 small white onion – slice thinly (1/2 cup)
1 small red and 1 small green bell peppers thinly sliced (Julienne)
1 pork cube
2 cups water mixed with 2 tbsps each of oyster sauce and AA cassava starch; 1 tsp sesame oil
2 cups bean sprouts
Heat oil in a wok. When hot, add marinated pork. Mix well. Push to one side of pan. Add onions, bell peppers, pork cube. Mix few seconds until vegetables are coated with oil. Add water-starch mixture. Let boil. Lastly toss in bean sprouts. Mix few seconds until heated through. Serves 4.
SHRIMPS & MUSHROOM OMELETTE
I. Prepare 6 inch non-stick pan with cover.
II. 250g small fresh shrimps – shell, leave whole. Season with ¼ tsp each of salt and pepper.
4 Shiitake (dried Japanese Mushrooms) soak 15 minutes in water, drain, slice into strips.
4 eggs, beaten in a bowl
¼ cup chopped spring onions
III. 2 tbsps cooking oil
A) Mix all ingredients of II in a bowl. Put in Samsung Refrigerator and let marinate for 10 minutes.
B) Heat 1 tbsp oil in non-stick pan. When hot, put fire on low. Add half of shrimp-egg mixture. Cover until eggs are almost set. Slide omelette on serving plate. Repeat with remaining egg mixture.
V. Serve with white rice and steamed Chinese Sausage.
VI. Cook 1 cup rice with 1 ½ cups water in rice cooker. After 20 minutes, put 4 Chinese Sausages on top of rice. Cook 5 minutes more. Put rice in bowls. Top each bowl with one sausage, sliced into ¼ inch thick diagonally.
SQUID BALLS IN CORN SAUCE
I. 250g frozen squid balls – thawed deep fry until golden – drain on paper towels. Put on serving platter or shot glasses. Top with sauce. Put cocktail toothpick on top.
II. For the Sauce: Mix in a bowl; 1 can (2 cups) cream style corn, 1 shrimp cube; 2 eggs; ¼ tsp each of salt and white pepper; 1 tsp sesame oil. Add cooked squid balls. Marinate in Samsung Refrigerator for 10 minutes.
A. After 10 minutes remove mixture from Samsung Refrigerator and put in a small saucepan. Put on medium fire, mixing with wire whisk until simmering. Ideal as an appetizer.
STEAMED PRAWNS WITH SOY GARLIC DIP
I. Prepare small steamer with 2 inches deep of boiling water. One – 6 inch in diameter bamboo steamer.
II. 500g medium sized prawns – 8 pieces washed and trimmed but left whole
A. Put prawns in a bowl with: 1 tbsp peanut oil; ½ cup sprite or 7-Up and put in Samsung refrigerator for 10 minutes. After 10 minutes Arrange on bamboo steamer and steam over high heat 10 minutes. Remove from fire and serve in steamer. Top with wansuey.
III. For the Soy – Garlic Dip:
Small sauce pan, 1 tbsp peanut oil
1 tbsp crushed garlic
1 tsp thinly sliced ginger
¼ cup light soy saiuce
1 tbsp sugar
1 small red chili – cut up (silinglabuyo)
1 tsp sesame oil
1 tbsp chopped spring onions
A. Procedure: Heat oil and garlic, ginger in a sauce pan until garlic is brown. Add remaining ingredients. Turn off fire. Put on 4 small sauces to serve as a dip for the prawns. Serves 4.
YANG CHOW FRIED RICE
I. Prepare 4 Cups Rice Bowls of 1 Cup Capacity Each
II. For the Rice:
A. 3 cups cooked rice – cook 1 cup uncooked rice in rice cooker with 1 ½ cups water 25 minutes. Yield 3 cups cooked rice.
B. Garnish: 2 whole eggs beaten with pinch of salt and pepper. Cook half in 1 tsp oil over low fire in non stick pan. Repeat. Cut into strips. 3 tbsps chopped spring onions.
III. Mix together in a bowl and put in Samsung Refrigerator for 10 minutes:
¼ cup green peas – thawed out
½ cup small shrimps – peeled
½ cup roast pork (char siu) or diced ham
2 tbsps light soy sauce
¼ tsp salt
¼ tsp pepper
1 tsp sesame oil
IV. Procedure: Heat ¼ cup peanut oil in wok. Get bowl from Samsung Refrigerator and add in wok. Mix well for two minutes. Lower fire and mix in rice. Cook until heated through. Portion unto bowls. Top with eggs, peas, spring onions.
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