Chef Bruce’s TablEscapes
Christmas Episode

Ingredients for the Japanese Fried Rice:

1 pack Ora Mix Mo Japanese Fried Rice 30g
3 cups Japanese Rice (left over)
½ cup carrots (diced)
¼ cup onions (diced)
5 cloves garlic (chopped)
½ cup Frozen Peas
½ cup Holiday Ham (diced)
3 pcs eggs
3 tbsps Crisco Canola Oil
to taste salt & pepper

Procedure:
1. In a large wok, add oil and soft scramble the eggs. Once cooked remove from pan and set aside.
2. In the same pan add more oil and add carrots and sauté for 2 minutes. Add the onions and garlic and sauté for 3 minutes.
3. Add the ham and rice. Sauté for 1 minute or until all the rice grains are separated. Pour in the pack of OMM, mix until well incorparated.
4. Add the peas and adjust seasoning with salt and pepper.
5. Serve straight away.

Ingredients for the Fried Chicken Asian Glaze

1 kilo chicken quarters
5 cups Crisco Canola Oil
2 pcs cinnamon Sticks
1 pc orange (zest of it)
1 head garlic
2 sprigs thyme
½ cup Lee Kum Kee Black Bean Garlic Sauce

For the Glaze:
1 cup Lee Kum Kee Oyster Sauce
2 tblsp Lee Kum Kee Soy Sauce
½ cup Clara Ole Maple Syrup 355ml
1 cup pineapple juice
½ cup chicken Stock
½ cup cornstarch
2 tblsp water
to taste salt & pepper

Procedure:
1. Rub the duck quarters with black bean sauce and let marinate in the chiller for 12 hours or over night. Wash of any black beans and pat dry so there is no more water on legs.
2. Place the legs in a pot with cinnamon sticks, orange zest, garlic and thyme. Marinate for 30 minutes so the flavor really comes out. Pat dry to ensure that there is no more moisture.
3. In a non-stick pan, sear the chicken legs until they are golden brown. Place on plate and cover with glaze.

**To make the glaze, add all the ingredients to a small pot except for the cornstarch and water. Bring the mixture to a boil. Be sure to season with salt and pepper. When the seasoning is just right, thicken the sauce by making slurry out of the cornstarch and water.

Heny Sison’s A Taste of Life
Anything Round Episode
Airing Date: January 01, 2006

Ingredients:

1 cup flour — sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons butter
1 pc egg
1/3 cup milk
2 tablespoons powdered milk
1/2 cup Clara Ole Strawberry Jam 320g.
2 pcs banana, sliced diagonally

Procedure:

1. Mix together 2 tablespoons butter with 1 tablespoon Clara Ole Strawberry Jam to make strawberry butter. Form into quenelles and chill to make it set.
2. Mix together flour, baking powder, salt, cinnamon and 3 tablespoons butter in a bowl.
3. In another bowl, combine egg, milk, powdered milk and Clara Ole Strawberry jam. Pour this into the flour and butter mixture and mix well until smooth.
4. Grease a well-heated nonstick pan with butter and drop spoonfuls of the pancake mixture, top with banana slices. Flip pancakes when bottom side is cooked.
5. Transfer cooked pancakes to a plate and top with strawberry butter.

Serves 6–8

Baked layers of bacon, onion, and potatoes smothered with a creamy sauce and topped with a crisp crumb and cheese topping which would make a good afternoon snack or as a siding to your main dish.

Ingredients:
1 tbsp butter
4 pcs large potatoes, peeled and sliced thinly
250 g bacon, diced and fried
1 large onion, sliced into rings
2 pouches Clara Olé Onion and Garlic Spaghetti Sauce 250g
1 cup grated cheese
250 ml heavy cream
1 cup breadcrumbs
salt, pepper

Procedure:
1. Preheat oven or turbo broiler to 350-375?F.
2. Butter the bottom and sides of a glass or foil-baking dish. Line the bottom with potato slices. Season with salt and black pepper.
3. Spread bacon slices and onion rings on top of potato layer.
4. Dot area with Clara Olé Onion and Garlic Spaghetti Sauce then sprinkle grated cheese.
5. Repeat the layers until the pan is full.
6. Pour the heavy cream over the last layer then top with breadcrumbs.
7. Cover with foil and bake for 1–1-½ hour, removing the cover at the last 15 minutes of baking to brown top. Serve as a siding to chicken, pork, beef or fish.

Servings: 3–4

Ingredients:
3 tbsp vegetable oil
1 medium onion, chopped
½ cup chopped celery
1 pc bell pepper, chopped
4 cloves garlic, minced
150 g ham, diced
150 g chorizo, sliced
¾ cup uncooked rice
1 cup Clara Olé Tomato Sauce 250g
1 bay leaf
1 tsp salt
1 pc chili pepper, seeded and minced
1 ½-2 cups chicken stock
350 g shrimps, shelled and deveined
2 tbsp chopped parsley

Procedure:
1. Heat the oil in a large pan over medium heat. Add the onion, celery and bell pepper. Cook until almost brown.
2. Add the garlic and cook for another 2 minutes. Stir in the ham and chorizo and brown for 10 minutes, scraping the bottom while stirring.
3. Add in the rice and stir to coat well with oil. Stir in the Clara Olé Tomato sauce, bay leaf, salt and chili pepper. Mix well for 3 minutes.
4. Pour in the broth. Cover the pan. Reduce heat to low and cook until the rice is tender and liquid is almost gone.
5. Add the shrimp and cook until the shrimp is done. Adjust the seasoning.
6. Stir in the parsley and serve.

Ingredients for the Pie crust:
3 cups all-purpose flour
½ tsp salt
½ tsp baking powder
½ cup butter
½ cup shortening
4-6 tbsp cold water

Filling:
2 tbsp butter
1 tbsp minced garlic
1 large onion, sliced
250 g ham, diced
500 g chicken fillet, cubed
250 g Vienna sausage
1 can (225 g ) button mushrooms, sliced
1 can (75 g) liver pate
¾ cup grated cheese
1 pouchClara Ole Tomato Sauce 250g
1 cup beef stock

Procedure:
1. Make filling. Melt butter in a pan and sauté the garlic and onion for 1 minute.
2. Stir in the chicken fillet and cook until no longer pink.
3. Add in the rest of the ingredients and simmer until chicken is cooked and the sauce slightly thickened.
4. Make crust. Sift the flour, salt and baking powder.
5. Cut in the shortening and butter until crumbs are pea-size.
6. Add water a tbsp at a time and continue to mix and blend until the entire mixture is moist and could form a ball. Rest for 10 minutes.
7. Halve dough and roll out into a 1/8” thick round dough. Do the same with other half.
8. Using a round cookie cutter, cut dough into rounds and fit into a muffin pan. Fill the pastry with chicken mixture then top with another pastry cut out. Pinch edges of crust to seal filling.
9. Bake at 425°F for 35 minutes or until pastry is nicely browned.

Ingredients:

4ears of corn
2tbsps butter
½cup onion, chopped
1pc red bell Pepper, diced
1pc green bell Pepper, diced
1tomato, diced
½tsp salt
½tsp black pepper
½cup water
1kilo country-style pork spareribs, boiled till tender
1pouch Clara Olé Spicy BBQ Marinade 250g

Procedure:
1. Marinate the spareribs in bbq marinade for at least 30 minutes.
2. Grill the ribs until the sauce has caramelized. Cut the pork into bite-sized pieces.
3. Prepare the corn mixture. Cut the corn kernels off the cob with a knife. Next, turn the knife over using the backside of a knife at a 30° angle to slide down the cob to release the milky juice of the corn.
4. In a pot, put butter and melt. Add corn, onion, bell peppers, tomato, salt, and black pepper. Stir together for 15 minutes. Add ¼ cup of water and stir. While stirring, add remainder of water and cover, stirring occasionally for 4 or 5 minutes.
5. Add the grilled pork into the corn mixture and toss just until mixed. Serve.

Ingredients:

96pcs/ 2kgs large mussels, cooked, top shell removed
1kg Clara Olé Tomato Sauce
4 cups cottage cheese
1 cup chopped basil
4 tsps chili oil (optional)

Procedure:
1. Preheat oven to 425°F.
2. Top each mussel with 1 tbsp of spaghetti / tomato sauce, 1 tbsp of cottage cheese, ¼ tsp of chili oil and 1 tsp of chopped basil.
3. Bake in preheated oven for 3-5 minutes or until the cheese melts. Serve at once.

Optional. You may add chili oil if you want it to be spicy.

Ingredients:

500g beef tenderloin, sliced into strips
1 1/2pouch Clara Ole Tapa Marinade 250g
250g San Remo Thin Spaghetti
1 bulb garlic, sliced
100g onion, sliced into rings
1 pc egg, beaten
150g flour
80ml cooking oil
50g cornstarch
as needed water
to taste salt and pepper

Procedure:
1. Marinate beef in ½ pouch Clara Ole Tapa Marinade.
2. Cook pasta al dente.
3. Heat cooking oil in a pan and deep fry garlic slices until slightly golden. Set aside.
4. Beat egg with 2 tablespoons water to make an eggwash.
5. Dredge onion rings in flour then coat with egg wash and finally coat with flour.
6. Deep fry onion rings in garlic oil until golden. Set aside.
7. In a separate saucepan, heat 1 pouch Clara Ole Tapa Marinade and thicken slightly with slurry (cornstarch and water mixture) to make a light sauce. Set aside.
8. In another pan, heat 3 tablespoons of garlic oil and saute beef slices until half-cooked. Add in sauce and pasta and toss until heated through. Adjust seasoning with salt and pepper.
9. Transfer onto a plate and garnish with garlic chips and onion rings.

Ingredients:

For filling:
½ cup Clara Ole Mango Jam
as needed slurry (cornstarch and water)

For buchi:
1 ½ cup glutinous rice flour
¼ cup water
½ cup Clara Ole Mango Jam
½ cup sesame seeds
as needed oil for deep frying

Procedure:
1. To make the filling, heat Clara Ole Mango Jam in a saucepan and thicken with slurry. Set aside.
2. Combine rice flour, water, and Clara Ole Mango Jam in a bowl, stirring with a wooden spoon until very well combined. The dough will not come together like bread dough, but will be crumbly.
3. Roll out the dough into a cylinder and cut into 12 portions
4. Take a portion of the dough and form it into a ball. Make an indentation in the middle with the back of a wooden spoon large enough for a teaspoon of filling. Take a teaspoonful of filling and enclose it in the dough, pressing gently to make sure none of the filling peeks through. Make sure there are no cracks in the dough.
5. Moisten the ball with a little bit of water then dip it into the sesame seeds and coat well.
6. Preheat the oil in a deep-fryer or wok to 350°F.
7. Deep-fry the balls, 2-3 at a time. Cook the balls until the dough is cooked through and sesame seeds are golden, about 3 minutes.
8. Drain on paper towels and serve warm.