F And B World : October 2010
8 | OCTOBER 2010 www.hip.ph From street Food to Gourmet FAre On the Menu FormoregourmetAsianrecipes,checkoutthefullissueofF&BWorldavailableatnewsstandsaroundthecountry. Take the best Asian home-style recipes, and jazz them up for the table. hyATThoTELANDCASiNoMANiLAPhoToByRiCKyLADiA/CELSiuSCuiSiNEPhoToByMARyRoSEPEñA emPAnAdITAs by Chef Jesse Factor, Market Café, Hyatt Hotel and Casino Manila inGredients For the dough mixture: 8floz milk 5g salt 500 g flour 250 g lard or shortening For the filling: 1/2 L cooking oil 250 g ground beef 250 g ground pork 150 g onions, brunoise 250 g potatoes, brunoise 150 g carrots, brunoise 100 g green peas 5g salt 5g pepper 100 g raisins procedure For the dough mixture: 1. Mix the milk and the salt. 2. Place the flour and the lard in a mixing bowl, then m ix together. 3. Make a small well in the middle of the flour and lard mixture, then add the milk. 4. K nead together u ntil smooth in texture. Let rest for 15-20 mi nutes. For the filling: 1. In a pan, sauté ground beef, pork, and onions. 2. Add potatoes, carrots, and peas. 3. Season with salt and pepper. Set aside and let cool. Assembly: 1. Slightly dust a cutting board with flour. 2. Make small balls of flour mixture (ojadre) and roll mixture into thin flat sheets. 3. On the rolled mixture, place 1 tablespoon of filling in the center and 2-3 pieces raisins. 4. Form the empanadas, as turnover, and flute the edges. 5. Deep-fry in hot oil until golden brown.