CEBU, Philippines - Try these recipes, which Chef Sau del Rosario demonstrated at the Aplaya restaurant of Bluewater Panglao in Bohol, with local culinary students and enthusiasts. Can you be the next celebrity chef?
Coconut
Marinated Prawns
Lemongrass Organic
Papaya Soup
Prep time: 10 minutes
Cooking time: 15 minutes
For four people
4 pieces prawns
¼ cup coconut cream
1 tablespoon garlic
1 tablespoon onions
1 tablespoon ginger
1 tablespoon lemongrass
1 tablespoon coriander
½ tablespoon fish sauce
½ tablespoon ground pepper
Chopped red chili
Marinate prawns with the rest of the ingredients overnight:
250 grams ripe papaya, cubed
50 grams onions, minced
50 grams lemongrass, bruised
50 ml olive oil
1 tablespoon coriander, chopped
1 tablespoon ginger, grated
½ cup coconut cream
2 cups chicken stock
1 tablespoon fish sauce
Pepper to taste
Sauté onions with hot oil in a sauce/soup pot, then add ginger, lemongrass, and coriander. Cook until it softens. Add papaya, and continue cooking for another two minutes. Add stock and simmer for three to five minutes.
Put mixture in the blender, then strain. Put the mixture back in the pot and add coconut cream. Season with fish sauce and pepper. Grill prawns quickly over high heat. Serve with the soup.
Sticky Rice with Mangoes
Prep time: 15 minutes
Cooking time: 20 minutes
For four people
2 cups sticky rice
2.5 cups water
½ cup white sugar
Cook rice for 10 minutes and stir in sugar before it is fully cooked.
2 pieces mango cut into strips
Chocolate sauce
Desiccated coconut, toasted
1 cup coconut cream
1 tablespoon sugar
A pinch of salt
Pandan leaf to taste
Simmer cream for one to two minutes, then add sugar and stir in salt.
Spread cooled sticky rice over the bamboo mat and stuff with strips of mangoes in between. Roll the sticky rice “sushi†style. Again roll the finished sticky sushi rice in the desiccated coconut. Cut into sushi cuts. Serve with warm chocolate and coconut cream on the side. (FREEMAN)