CHEF NINO FINDS HIS PERFECT KITCHEN PARTNER IN KINOX

"Eating is a basic necessity in life so it is important to ensure that food preparation is done well. Investing in good, high quality cookware is the first step to efficient, high performance cooking," says one of the country's celebrity chefs, Niño Logarta. This generation's culinary star who's whipping up exciting food action on television need not worry about finding the perfect cookware. He found an ally in Kinox cookware. Kinox, manufactured by Kinox Enterprises Ltd., a renowned manufacturer of stainless steel kitchen has been providing the worldwith quality cook ware since 1949. Filipinos have been enjoying Kinox for over a decade, thanks to Metro Kitchenware, Inc.Created for optimum cooking, Kinox has a complete range of premium cookware that helps Chef Niño make cooking a breeze.

The young chef initially started adifferent career path but found that cooking was his true calling. His love for cooking made him switch to culinary arts and has been unstoppable since."I took up Philosophy but my heart was not into it so in third year of college, I decided to quit and pursue something else which is the most logical thing totake-Culinary Arts. I love to cook, I used to cook for myself," he recalls. Starting as a service crew, Chef Niño worked his way up as Sous Chef in Chef Laudico Culinary Services. Today, he is one of the hosts of Ka-Toque, a cooking show airing on QTV-11. When asked what his favorite dish to cook, Chef Niño answers, "I like to cook things I like to eat." Asian dishes rank high on his palate, especially Filipinofood like Kare-Kare, which he admits, he can devour on a daily basis.Preparing Kare-Kare is a cinch, especially since Chef Niño now uses Kinox cookware. Made of high-grade stainless steel, Kinox cook ware combines quality and style, making cooking easier and more enjoyable. Kinox cook ware provides fast and even heat distribution for better cooking. Its ergonomic designs make it durable.Knowing what you're using and getting into is important in creating the perfect dish. For Chef Niño, it is important to cover all the bases, to know andunderstand the nitty-gritty of it. And with Kinox, cooking will be a rewarding experience.

For more information about kinox products and cooking demonstration schedule of Chef Niño Logarta, call 7139435 or log on to http://www.ljs.com.ph/

CAPTIVATING AND EXOTIC DISHES TO TRY AT HOME

Life becomes more adventurous when trying out the mysterious – add a little flavor and excitement to any meal with these recipes and take a step toward a greater culinary journey. Kinox brings you Chef Niño’s approved recipes that will add spice to any dinner table, starting with the dalandan chicken salad to immediately put guests in the right mood with its light and citrus zest. But get ready for the oohs and ahhs with Creole flavored coconut tempura shrimps with mango, lychee, and tomato chutney served side-by-side with a fusion of Pinoy-Mediterranean fettuccine with longganisa clam sauce. Seduce the taste buds with these wonderful recipes and get that heady delight of capturing your guests with these enticing dishes.

FETTUCCINE WITH LONGGANISA CLAM SAUCE

Ingredients:

500g uncooked fettuccini noodles
1 cup sliced vigan longganisa

1/2 cup olive oil

1 cup diced onion

2 tablespoons minced garlic
1 large bell pepper diced

1 teaspoon crushed red pepper flakes

1 cup beer

1 can diced tomatoes

2 pounds littleneck clams, scrubbed clean and picked over

3 tablespoons chopped fresh parsley leaves
Parmesan cheese

Procedure:

Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.

Begin making the sauce while the pasta is cooking.

Set a large 14-inch saute pan over medium-high heat.

Add the olive oil to the pan and the longganisa, add the onions and saute until lightly caramelized and translucent, about 3 minutes.

Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds.

Add the beer, stir to combine well, and cook until the beer has reduced to half. Add the diced tomatoes and the clams then cover and simmer until the clams open. Toss in the noodles. Top with chopped parsley and parmesan cheese before serving.

COCONUT TEMPURA SHRIMPS MANGO, LYCHEE and TOMATO CHUTNEY

Tempura ingredients:

2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
2tbsp coconut cream
1 cup dessicated coconut
1 cup ice-cold soda water/beer
Salt
1 pound large shrimp, peeled, deveined and tail on Creole seasoning (Essence),
recipe follows
2 pcs saging na saba
1 recipe of mango chutney
1 tablespoon cilantro, finely chopped

Procedure:

Preheat the fryer. In a medium sized mixing bowl, combine the flour, cornstarch, egg, coconut and soda water.

Mix well to make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess.

Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole seasoning. Peel the bananas. Slice the bananas thinly, lengthwise.

Fry the bananas until golden brown. Remove and drain on paper towels. Season with Creole seasoning. Mound some of the Mango Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with fried bananas, litchee fruit and cilantro.


Chutney ingredients:

1 tablespoon butter
1/2 cup chopped red onions
1 pc ripe red tomato chopped
Pinch of salt
1 ½ cups small diced mango
1 ½ cups chopped lychees
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water

Procedure:

In a saucepan over medium heat, melt the butter. Add the onions. Season with salt. Saute for two minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar and the sugar. Bring the mixture to a boil. Whisk the cornstarch with the water. Whisk until smooth. Stir the slurry into the mango mixture. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.

CURRIED COCONUT CHICKEN RICE IN BANGUS PARCELS WITH CRAB ROE SAUCE

Ingredients:

-500g chicken legs and thigh
-400g uncooked long grain rice
-1 cup coconut cream
-3-4cups chicken stock
-1 medium onion
-1 tbsp sliced ginger
-1tbsp chopped garlic
-finger or red chilis chopped to taste
-1 medium red bell pepper sliced
-1 bunch wansuy chopped
-1 tsp yellow curry powder
-patis to taste
-pepper to taste
-1/3 cup canola oil

Procedure:

-Heat the oil in a pan then sear the chicken pieces. Once slightly browned, set them aside. In the same pan, sauté the onions, ginger, garlic, bell peppers and chilis. Add the curry powder, pepper and patis then mix in the rice and make sure all the grains are well coated.
-pour the chicken stock and coconut cream in. Bring it to a boil then turn the heat down and simmer covered until the liquid level almost reaches the rice ao until the rice is half cooked then put the chicken pieces back in the pot, sticking them into the rice. Cover and simmer until everything is cooked through.
-top with chopped wansuy and drizzle with coconut cream or extra virgin coconut oil before serving.

Bangus Parcels with Crab Roe Sauce

Ingredients:
500g boneless Bangus trimmed and cut into 5 rectangles
1/2 Cup Green Mangoes sliced
¼ Cup Onions Chopped
½ Cup red Tomatoes Chopped
1/4 cup Patis
Salt and Pepper
Banana Leaves for wrapping

*Crab Roe Sauce
1 cup taba ng talangka
5 cloves garlic minced
1 small red onion minced
2 tbsp kalamansi juice
1 red chili minced
½ cup heavy cream
3 tbsp Canola oil
Chopped spring onions for garnish

Procedure:
- Season bangus fillet with salt and pepper then wrap it in banana leaves and fasten with tooth picks together with mangoes, onion, tomatoes and season with patis.
- Bake in 350’ oven, or steam or grill or pan grill for about 10-15 minutes.
- While the fish are cooking, sauté the onions, garlic, chili and crab roe. Season with kalamansi juice. Remove from heat before whisking in the cream.
- Serve with crab roe sauce and the chicken rice.

DALANDAN CHICKEN SALAD

Dalandan Chicken Salad

Ingredients:
500 gms chicken breast fillet without skin

1cup freshly squeezed dalandan juice dividedsalt and pepper
2cups fried wanton strips
2cups chopped iceberg/romaine lettuce

1 cup thinly sliced red and green bell peppers

1 tbsp toasted sesame seeds

Sauce:

4Tbsp hoisin sauce

½ cup juice of dalandan
2 tbsp cane vinegar1tbsp sesame oil

1 tbsp chili garlic sauce
2 tbsp corn oil

Procedure:

1.Season chicken with salt and pepper and half the dalandan juice and marinade for30 mins.

2. In a hot pan sear chicken and cook for 3mins per side.

3. Mix sauce ingredients and adjust seasonings.

4. In a large bowl mix wanton and vegetables, add half of the sauce mix and then toss. Arrange the salad in a large plate and top with the sliced chicken and drizzle with more sauce and sprinkle with sesame seeds.

COOK IN STYLE WITH KINOX VIENTI

You’ve been looking for the perfect cookware – but look no further. Since 1949, Kinox has been bringing quality to the kitchen with their renowned stainless steel kitchenware, improving the cooking lifestyle of every home and family. This month, Kinox is introducing their latest addition to their range of cookware with the Vienti collection.

Sculpted from premium stainless steel, the Kinox Vienti collection brings elegance and functionality in any kitchen through designs that are compatible for all cooking needs. Remarkably secure and comfortable to hold, handles are ergonomically designed for comfortable handling. Crafted of die-cast stainless steel, it stays cool during long and continuous periods of stove-top cooking; grooves in the handles also add greater stability for easy lifting.

Limited counter space? The space saving lid-rest allows for convenience in cooking. Spilled sauces and soup is no longer a problem. The rims of the saucepans, casseroles, and stockpots are angled for trouble-free pouring to avoid counter mess and food wastage. It’s also a cookware-bake ware-serving-dish rolled into one. Whether oven or grill, you can transfer from stovetop cooking to oven-baking and even straight to the dinner table to serve.

Siomais and siopaos will certainly fare better with the steamer; the steam-hole patterns facilitate fast, thorough, and even steaming. Designed to be used with the casserole, its perfect fit allows for effective steaming. The multi-cooker is also perfect for cooking, blanching, and straining all types of pasta, noodles, vegetables, homemade stocks and broths, and fits perfectly with the stockpot.

Safety in cooking is a must. Remain unharmed when cooking in high temperatures without opening the lids – the clear glass allows you to look at the progress of your dish, while the directional vents divert the steam away efficiently to prevent food from boiling over and spilling. For the health buffs, reduce oil in cooking fried and stir-fried dishes with the Kinox Vienti fry pans superior non-stick surface; its non-stick coating technology comes from Teflon Platinum Pro by Dupont, the original experts in non-stick.

No need to worry though that you’ll wear out your favorite pot or pan; the Kinox Vienti cookware is long-lasting even with frequent use and washing and is free from scraping and de-lamination. The aluminum disk is encapsulated by a protective layer of stainless steel and impact-bonded with a force of 1600 tonnes to ensure durability, even against extreme temperatures. Also, the Teflon-coated fry pans mid-surface technology provides superior fortification against abrasions; ensuring lasting non-stick performance.

But the true test of great cookware is the taste of the cuisine it produces. The extra thick aluminum disk at the base of the cookware allows quick and even heat distribution. Food cooks efficiently and flavors are enhanced; retaining the valued nutrients of the meal.
The Kinox Vienti collection includes saucepans, casserole pots, stockpots, frypans, steamers, strainer lids, and multi-cookers. Each piece of cookware is crafted with utmost dedication to quality and style. It’s sleek and lustrous designs and high-grade stainless steel from Germany makes it a beautiful addition in the kitchen. Stylish and functional, Kinox once again, brings cookware to new and glorious heights of cooking.