Excellent Noodles Cookfest Grand Prize Winning Recipes

As promised, here are the recipes of our first prize winners. We urge all of you to take time out to try out these delectable recipes and we guarantee that you’ll be surprised at how versatile Excellent Noodles are! Let me know how it goes when you try to make these on your own. Happy Eating!1stEXCELLENT NOODLES PANCIT CANTON RENOVATION COOKFEST 

Participants: Lea Ariann Cedeno 

Jodie Iris Lo 

COACH: CHEF RICHARD TAN

First Dish: 

Mousse de Crevette in a “Crisped” Cannelloni and Raviolo 

with Sauce Nantua 

Crisped Cannelloni 

Ingredients:

100 g EXCELLENT Pancit Canton, blanched

As needed Oil for Deep Frying

2 pcs. Steel Molding Tube

Procedure: 

1. Pre-heat oil for deep frying at 250 F.

2. Wrap molding tube with EXCELLENT Pancit Canton. Make sure it is compact all around.

3. Deep fry until crisp and slightly golden in color.

4. Drain in paper towel. Once cool, remove from molding tube and set aside.

Raviolo 

Ingredients: 

15 g EXCELLENT Pancit Canton, crushed and powdered

110 g All purpose Flour

1 pc Egg, beaten

5 ml Olive oil

As needed Water

1 T Parsley, chopped

Procedure: 

1. Combine flour and crushed EXCELLENT Pancit Canton.

2. Add in eggs and oil. Knead until it turns into a ball. Add water if the dough is too dry.

3. Rest for 20 minutes.

Mousse de Crevette 

Ingredients: 

100 g Shrimp, peeled

25 g Egg, beaten

1 pc Anchovy Fillet

To taste Salt

To taste Pepper

To taste Cayenne Pepper

To taste Nutmeg

2 T Heavy Cream

Procedure: 

1. On a Food Processor, combine shrimp and egg. Pulse until coarsely chopped.

2. Add in anchovy and season with salt, pepper, cayenne and nutmeg.

3. Slowly add in the heavy cream until combined.

4. Fill in Crisped Cannelloni with the prepare mousse and bake in a pre-heated 350 F oven for 8-10 minutes until firm and fully cooked.

5. As for the Raviolo, roll out dough and fill with the mousse. Cook in a salted boiling water for 3-5 minutes.

Nantua Sauce 

Ingredients: 

15 g Butter

20 g Shallots

30 g Tomato Paste

100 g Shrimp Shells and Heads

15 ml Brandy

20 g Flour

1 cup Water

30 g Heavy Cream

To taste Salt

To taste Pepper

Procedure:

1. On a pan, melt butter and sweat the shallots.

2. Add tomato paste and shrimp shells and head. Sauté for a minute.

3. Pour in brandy and let the alcohol evaporate. Add in flour and water. Mix until thick.

4. Pour everything on a blender and puree the mixture. Strain and heat again.

5. Season with salt and pepper and finish with cream.

Second Dish: 

Trio of Pasta: Smoked Fettucine with Pancetta and Roasted Tomato Sauce 

Lemon Pepper Pasta with Black Pepper Shrimp and Beurre Noisette 

Cold Wasabi Noodles in Chuyu Sauce 

Fresh Pasta Dough 

Quantity Ingredient 

125 g All Purpose Flour

1 pc Egg, beaten

5 ml Olive Oil

As needed Water

Procedure: 

1. Combine flour, eggs and oil. Add flavorings at this point.

2. Knead until it turns into a ball. Add water if the dough is too dry.

3. Rest for 20 minutes. Roll and cut pasta dough into desired shape and size.

4. Cook in a salted boiling water for 3-5 minutes or until al dente.

For Variations 

*Lemon Pepper* 

Ingredients: 

1 recipe Fresh Pasta Dough

1 T Lemon Zest

1 T Ground Black Pepper

*Smoked Pasta* 

Quantity Ingredient 

1 recipe Fresh Pasta Dough

••• t Liquid Smoke

*Wasabi-Bonito Flakes Pasta* 

Ingredients: 

1 recipe Fresh Pasta Dough

2 T Wasabi Powder

Smoked Fettucine with Pancetta and Roasted Tomato Sauce 

Ingredients: 

1 recipe Smoked Pasta, cooked

5 ml Olive Oil

30 g Panchetta

1 can Peeled Whole Tomatoes

1 pc Onion, chopped

2 cloves Garlic, minced

To taste Salt

To Taste Pepper

Procedure: 

1. Season Salmon on both sides. Heat oil and sear skin side down first. Flip and cook the other side. Set aside.

2. For the cream sauce, melt butter on a pan and add the cream. Simmer and add nutmeg and season to taste.

3. Add parmesan cheese. Toss the pasta into the sauce and top with the seared salmon.

Lemon Pepper Pasta with Black Pepper Shrimp and Beurre Noisette 

Quantity Ingredient 

1 recipe Lemon Pepper Pasta, cooked

30 g Shrimp, peeled and deveined

5 ml Olive Oil

1/8 t Chili Flakes

1/8 t Black Pepper

To taste Salt

50 g Butter

20 g Parmesan Cheese, grated

Procedure: 

1. Heat pan and add olive oil. Toast in chili flakes and black pepper.

2. Add in the shrimp and season to taste. Set aside.

3. On a separate pan, melt butter until brown and releases a nutty aroma. Toss in the pasta and mix in the shrimp.

4. Top with grated parmesan cheese.

Cold Wasabi Noodles in Chuyu Sauce 

Ingredients: 

1 recipe Wasabi Pasta, cooked and chilled

1 cup Dashi Stock

••• cup Soy Sauce

••• cup Mirin

5 g Green Onions, sliced

5 g Ginger, grated

Procedure: 

1. Boil dashi stock and add mirin and soy sauce. Simmer for 30 minutes.

2. Place the noodle and the soup on a separate bowl and chill. Top noodles with ginger and green onions.

3. Pour in the soup when ready to eat.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s