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Discover Your Inner Man-Chef in 3 Easy Dishes!

<p>Rule it out in your very own kitchen stadium!</p>
| May 18, 2010
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Huge chunks of thankfulness to our country’s male top chefs like Gene Gonzales, Roel Vargas, and Mike Yap for letting us know that our sense of masculinity can also be found in the kitchen. If anything, being a cook is this decade's new rakstar: sturdy, manly, and pogi.

Chef Menoy Gimenez, one of many fine chef instructors at Center for Culinary Arts Manila, will attempt to introduce us to our very own inner man-chefs, courtesy of recipes coming from his culinary sessions and baking-pastry arts in their popular Kitchen Discovery Class.

Here are just 3 of many do-it-yourself dishes bound to ignite your kitchen passion and impress your women all at the same time.

Sautéed Scallops with Sweet Corn Salsa
Good for 3-4 servings, this mini-dish tastes and looks healthy for every man’s preference. Heavy enough for one sitting, but still feels light on the inside. Perfection!

12 pieces Big Hokkaido scallops, shelled and cleaned
½ tsp curry powder
2 tbsp olive oil
Small handful of arugula leaves

Sweet Corn Salsa:
400 g can sweetcorn, drained
200 g cherry tomatoes, quartered
1 piece red chili, deseeded and finely chopped
1 piece red onion, peeled and finely chopped
10 g spring onions, trimmed and finely chopped
3 tbsp sesame oil
2 limes lime juice
Handful of coriander, roughly chopped
Dash of light soy sauce
Sea salt and black pepper to taste

How we did it:
1. We only had to combine all salsa ingredients in a saucepan and stir over a medium heat for 2 minutes to warm through. And just like that, we let it set aside.
2. Halve the scallops horizontally into two. Sprinkle the scallops with a teaspoon of curry powder and sea salt.
3. Don’t forget to heat the large frying pan over a high heat and add the olive oil. Pan fry the scallops for 1 minute on each side until it turns golden brown at the edges.
4. Remember the salsa? Spoon it on to the warm plates and arrange the fried scallops on top. For a touch of elegance, scatter over a few rocket leaves. And off we ate.

FHM Kitchen Tip: Don’t know what a coriander is? It is an annual herb used in cooking, where its seeds and leaves are the most commonly used parts. If you’re looking for it in the market, it can also be found under its Tagalog label of “Unsoy.”

Next: What is de-seeding?!

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