Discover the world of Filipino Chef RV Manabat with his collection of recipes! Be a kitchen hero with the RecipeShare app!

Chef RV


<YouTube url="https://www.youtube.com/watch?v=55BoQvzfECQ&t=203s" />

## The Magic of Mushrooms

Mushrooms are the star of this dish. Their earthy flavor and unique texture make them a favorite in many cuisines. But what kind of mushrooms should you use? While most varieties work well, including a medley can add depth to the flavor. However, the real game-changer is the dried porcini mushrooms. Often referred to as the "King of Mushrooms," porcinis offer an unmatched rich and nutty flavor.

## Ingredients

- 1 teaspoon minced garlic
- 1 medium white onion, chopped (approx. 150 grams)
- 2 tablespoons salted butter (approx. 28 grams)
- 1/4 cup + 2 tablespoons all-purpose flour (approx. 50 grams)
- 3 cups water (approx. 710 grams, including mushroom brine from the can)
- 2 cups fresh milk (approx. 480 grams)
- 1 cup heavy (or all-purpose) cream (approx. 240 grams)
- 1-2 cans mushrooms (pieces and stems, approx. 450 grams per can)

## Crafting the Perfect Soup

1. Begin by melting the butter in a casserole and sautéing the garlic and onions until translucent.
2. Add the mushrooms, ensuring they are chopped into varied sizes for an interesting texture.
3. Incorporate the flour, acting as a thickener, and cook briefly.
4. Pour in the water, milk, and cream, stirring continuously.
5. As the mixture boils, it will thicken. Season with salt and freshly ground black pepper.
6. Once boiled, reduce the heat and let it simmer, allowing the flavors to meld.
7. Finish off with a sprinkle of fresh herbs or a dash of truffle oil for an added layer of complexity.

## Tips and Enhancements

- Texture Matters: Avoid large, floppy pieces of mushrooms. Chopping them into varied sizes offers the best mouthfeel.
- Herb Choices: While thyme is a classic choice, feel free to experiment with rosemary, tarragon, or oregano.
- Wine Selection: A dash of dry white wine can elevate the flavor. Opt for a drinking wine over a cooking variant.
- Truffle Oil: One of Chef RV's secret ingredients is Truffle Oil. Add a dash for a distinctly muhroomy taste!

## Ingredient Substitutes

Not all ingredients are easily accessible everywhere. Here are some alternatives:

- Cream: If heavy cream is unavailable, all-purpose cream or even half-and-half can be used.
- Mushrooms: If porcini mushrooms are hard to find, shiitake or cremini mushrooms can be a good substitute.
- Musroom Alternatives: If you don't like mushrooms, Chef RV suggests to use corn, aspargus, broccoli or any vegetable you like or have. Be sure to chop the vegetables and saute them as with the mushrooms.

## Serving Suggestions

This soup pairs beautifully with crusty bread, especially when toasted with garlic butter. It also complements green salads, making for a wholesome meal.

## Nutritional Information

Per serving, approx. 250 grams:

- Calories: 250 kcal
- Carbohydrate Content: 20g
- Cholesterol Content: 50mg
- Fat Content: 15g
- Protein Content: 8g
- Saturated Fat Content: 9g
- Sodium Content: 500mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### Why is my soup too thin?

The thickness of the soup depends on the flour and the boiling process. Ensure you've added the right amount of flour and allowed the soup to boil well.

### Can I use dried herbs instead of fresh ones?

Absolutely! However, dried herbs are more potent, so use them sparingly.

### How long can I store this soup?

In a refrigerator, the soup can last for 3-4 days. If you wish to store it longer, consider freezing it.


Dive into the rich and earthy flavors of homemade Cream of Mushroom Soup. Discover the secret ingredient that elevates its taste.

Chef RV Cream of Mushroom Soup


<YouTube url="https://www.youtube.com/watch?v=16Mgi_Igzww" />

## The Art of Chicken Cordon Bleu

Chicken Cordon Bleu is a classic dish that has graced many dining tables over the years. Its name, which translates to "Blue Ribbon Chicken," hints at its regal origins. Traditionally, this dish features chicken wrapped around cheese and ham, breaded, and then fried or baked. Chef RV brings his unique twist to this timeless recipe, ensuring a gastronomic experience like no other.

## Ingredients for the Perfect Cordon Bleu

### Chicken and Fillings

- 1kg chicken breast fillet
- 1 pack ham or bacon (weight varies based on pack size)
- 250g easy-melting cheese
- ½ cup (approximately 120g) sliced pickles

### Breading Station

- 1 cup (approximately 125g) all-purpose flour
- 2 whole eggs, beaten
- 2 cups (approximately 100g) panko (Japanese bread crumbs)

### Spice Mix

- 1 tbsp. fine salt
- 1 tbsp. Spanish paprika
- 1 tbsp. garlic powder
- A pinch of dried thyme or rosemary

### Bechamel Sauce

- 2 tbsps. butter (approximately 28g)
- 2 tbsps. all-purpose flour (approximately 15g)
- 2 cups fresh milk
- 1-2 tbsps. truffle salsa (for added flavor)
- Salt and pepper to taste

## Crafting the Cordon Bleu

1. Begin by preparing the chicken breast fillet. Cover it between two sheets of cling film, then using a rolling pin, flatten it to a size slightly wider than your ham slice as well as your cheese stick.
2. Season the chicken with the spice mix, ensuring it's well-coated.
3. Place a slice of ham or bacon on the chicken, followed by a slice of cheese and some pickles.
4. Roll the chicken tightly using the cling film, folding the sides inward to preven the cheese from oozing out while frying. Seal tightly and set in the fridge or in the freezer before proceeding to the next step of breading.
5. Dip the rolled chicken into the flour, then the beaten eggs, and finally coat with panko bread crumbs.
6. Shallow fry or bake the chicken until golden brown and fully cooked.
7. For the bechamel sauce, melt butter in a pan, add flour, and whisk continuously. Gradually add milk, stirring constantly to avoid lumps. Once thickened, add truffle salsa, salt, and pepper.
8. Serve the Chicken Cordon Bleu with the bechamel sauce drizzled on top.

## What Pairs Well with Chicken Cordon Bleu?

This dish is versatile and pairs well with various side dishes. Some popular choices include:

- Garlic mashed potatoes
- Steamed green beans with almonds
- Roasted asparagus
- Caesar salad
- Buttered corn on the cob

## Ingredient Substitutes

If you're unable to find some ingredients, here are some alternatives:

- Ham/Bacon: Turkey slices or smoked salmon
- Easy-melting cheese: Mozzarella or Swiss cheese
- Panko: Regular bread crumbs or crushed cornflakes

## Tips and Tricks for a Perfect Dish

- Always ensure the chicken is rolled tightly to prevent the fillings from oozing out.
- For a healthier version, opt for baking instead of frying.
- When breading the chicken, remember to keep one hand clean as Chef RV suggests, so you can use your clean hand to fry the chicken pieces.
- Chef RV suggests not to deep fry the chicken as it might open up. Therefore, Chef RV suggests to shallow fry these.
- The bechamel sauce can be flavored with various herbs and spices to suit your palate.
- The breading should be applied right before you fry the chicken. Chef RV reminds us not to bread the chicken yet if we still want to store it in the fridge before frying as the bread crumbs will end up soggy.

## Nutritional Breakdown

Based on a serving size of 200 grams:

- Calories: 350
- Carbohydrate Content: 20g
- Cholesterol Content: 80mg
- Fat Content: 15g
- Protein Content: 30g
- Saturated Fat Content: 5g
- Serving Size: 200g
- Sodium Content: 500mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

## FAQs

### Why is it called Chicken Cordon Bleu?

The term "Cordon Bleu" refers to the blue ribbon worn by the highest order of knights in several European orders, symbolizing excellence. This dish is considered a culinary delight, hence the name.

### Can I freeze Chicken Cordon Bleu?

Absolutely! Once prepared, you can freeze them and cook when needed. Just ensure they're thawed properly before cooking.

### What wines pair well with this dish?

White wines like Chardonnay or Pinot Grigio complement the flavors of Chicken Cordon Bleu beautifully.


Dive into the savory world of Chef RV's Chicken Cordon Bleu, a classic dish with a twist. Learn the secrets behind its ingredients and the magic of its preparation.

Chef RV Chicken Cordon Bleu


<YouTube url="https://www.youtube.com/watch?v=XCQsbg2NM3M" />

## The Essence of Buttered Chicken

Buttered Chicken is a culinary masterpiece that has its roots in Indian cuisine.

This recipe is not the traditional Indian version, but a Filipino-inspired one.

As Chef RV mentioned in his [YouTube video](https://www.youtube.com/watch?v=XCQsbg2NM3M), he has fond memories of this dish as a child when his family would visit Binondo, Manila.

Let's learn how to make this dish using Chef RV's recipe!

## Ingredients: The Heart of the Dish

### Chicken Marinade

- 2kg chicken, mixed cut
- 60ml calamansi juice
- 60ml fish sauce
- 2 tbsp. soy sauce
- 2 tsp. ground black pepper
- ½ tsp. five spice powder
- 1 tsp. garlic powder

### Breading Set A:

- ¾ cup egg whites
- 128g cake flour

### Breading Set B:

- 256g cake flour
- 128g potato or cassava starch
- 1 tsp. fine salt
- ½ tsp. ground black pepper

### Butter Sauce:

- 227g butter
- 227g margarine
- 150g coarsely minced garlic
- 8-12 pcs. sliced siling labuyo (bird's eye chili)
- Seasonings: salt, pepper, chicken powder (to taste)

## Crafting the Perfect Buttered Chicken

1. Begin by marinating the chicken in the calamansi juice, fish sauce, soy sauce, black pepper, five spice powder, and garlic powder. Let it sit for at least an hour, allowing the flavors to meld.
2. Prepare the breading by combining the ingredients from Set A and Set B separately.
3. Coat the marinated chicken first in Set A, followed by Set B.
4. Deep fry the breaded chicken until golden brown or when the oil is less bubbly, or as what Chef RV described as peaceful. Set aside to drain in a wire rack.
5. For the butter sauce, melt the butter and margarine in a pan. Add the minced garlic and sauté until aromatic.
6. Add the sliced siling labuyo and seasonings. Adjust according to taste.
7. Pour the butter sauce over the fried chicken and serve hot.

## What Makes Buttered Chicken Unique?

The beauty of Buttered Chicken lies in its simplicity. The dish, while easy to prepare, offers a depth of flavors that is hard to match. The tanginess of the calamansi juice, combined with the umami of the fish sauce and the richness of the butter, creates a taste sensation that lingers on the palate.

## Serving Suggestions

Buttered Chicken pairs beautifully with steamed jasmine rice or fluffy basmati rice. For those looking for a low-carb option, a side of sautéed vegetables or a fresh salad complements the dish perfectly. If you're in the mood for some Indian flair, naan bread or roti is a great choice.

## Substitutes for a Global Palate

- Calamansi Juice: Can be replaced with lime or lemon juice.
- Fish Sauce: Soy sauce or Worcestershire sauce can be used as alternatives.
- Siling Labuyo: Red chili peppers or cayenne pepper are suitable substitutes.

## Tips and Tricks for the Ultimate Buttered Chicken

- Marinate the chicken overnight for a deeper flavor profile.
- Ensure the oil is hot before frying to achieve a crispy exterior.
- Adjust the spiciness by adding more or fewer chilies.

## FAQs

### What is the origin of Buttered Chicken?

Buttered Chicken, or Murgh Makhani, originated from the Indian subcontinent. It's a popular dish in Punjabi cuisine.

### Can Buttered Chicken be made without dairy?

Yes, coconut milk or almond milk can be used as alternatives to dairy.

### Is Buttered Chicken spicy?

The spiciness can be adjusted according to preference. The use of chilies can be increased or decreased based on one's tolerance.

## Final Thoughts

Buttered Chicken, with its rich flavors and creamy texture, is a dish that resonates with many. Whether you're a novice cook or a seasoned chef, this recipe is sure to impress. So, the next time you're in the mood for some comfort food, give Chef RV's Buttered Chicken a try. Your taste buds will thank you!


Dive into the world of crispy chicken with a twist of Asian flavors. Discover the secret marinade and breading techniques that make this dish a must-try!

Chef RV Buttered Chicken


<YouTube url="https://www.youtube.com/watch?v=OOuKagVn5f4" />

## The Essence of Aglio Olio Pasta

Aglio Olio Pasta, a name that resonates with simplicity and elegance, is a classic dish from the heart of Italy. With its roots deeply embedded in traditional Italian culture, this pasta dish is a testament to the idea that sometimes, less is more. Made with just a handful of ingredients, it's a culinary masterpiece that brings out the pure flavors of garlic and olive oil.

## Ingredients

- 1 bulb of garlic (approximately 45 grams), sliced thinly
- 60 grams of extra virgin olive oil (1/4 cup)
- 1/2 tsp crushed red pepper flakes (optional)
- 8 pieces fresh basil leaves (approximately 5 grams), cut into strips
- Salt and pepper to taste
- 200g cooked spaghetti, drained
- 2 tablespoons (approximately 30 grams) grated parmesan cheese

## The Making of Aglio Olio Pasta:

1. In a pan, combine the thinly sliced garlic and olive oil before turning on the flame.
2. Set the flame to medium and let the garlic infuse its flavor into the oil until it starts to bubble slightly.
3. Add the crushed red pepper flakes for a hint of spice.
4. Introduce the cooked spaghetti to the pan, ensuring it's well-coated with the garlic-infused oil.
5. Season with salt and pepper. Remember, if your pasta was boiled in generously salted water, you might not need extra salt.
6. Once off the flame, sprinkle the 'Chiffonade' basil and grated parmesan cheese on top.

## The Story Behind the Ingredients

The beauty of Aglio Olio Pasta lies in its simplicity. Each ingredient plays a pivotal role:

- Garlic: The star of the dish. Its aromatic essence, when infused with olive oil, creates a symphony of flavors.
- Olive Oil: A staple in Italian cuisine, it brings richness and depth to the dish.
- Red Pepper Flakes: For those who like a hint of spice.
- Basil: Freshly picked basil adds a refreshing touch.
- Parmesan Cheese: Its sharpness complements the mild flavors of garlic and olive oil.

## Tips and Tricks for the Perfect Aglio Olio:

- Use high-quality extra virgin olive oil for a richer flavor.
- Avoid browning the garlic to prevent bitterness.
- Fresh basil is key. If storing, place it in a cup with a bit of water to prolong its freshness.

## Ingredient Substitutes

- Olive Oil: Can be replaced with good quality cold-pressed oils like avocado oil.
- Parmesan Cheese: Romano or Asiago cheese can be used as alternatives.
- Spaghetti: Feel free to use linguine or fettuccine.

## Nutrition Information

Per Serving of 100g, this dish has the following conents, approximately:

- Calories: 210 kcal
- Carbohydrate Content: 25g
- Cholesterol Content: 5mg
- Fat Content: 10g
- Protein Content: 5g
- Saturated Fat Content: 2g
- Sodium Content: 200mg
- Sugar Content: 1g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## What to Serve with Aglio Olio Pasta:

Pair your Aglio Olio Pasta with a fresh garden salad, garlic bread, or roasted vegetables. A glass of white wine, like Pinot Grigio, complements the dish beautifully.

## FAQs

### Why is my Aglio Olio Pasta too oily?

Ensure you measure the olive oil accurately. The pasta should be glossy, not drenched.

### Can I add proteins to the dish?

Absolutely! Grilled chicken, shrimp, or even tofu can be great additions.

### How do I store leftover Aglio Olio Pasta?

Store in an airtight container in the refrigerator for up to 2 days.


Let's learn how to make super easy yet super fancy sounding Aglio Olio pasta with Chef RV's recipe. Discover its simple ingredients and tips to perfect this delightful dish.

Chef RV Aglio Olio Pasta


<YouTube url="https://www.youtube.com/watch?v=GbL-7jPkkiU" />

## What is Java Rice?

Java Rice, often mistaken for the Indonesian 'Nasi Goreng', is a Filipino fried rice dish tinted with annatto powder and flavored with various sauces. Its name might suggest Javanese origins, but it's purely Filipino. The rice gets its distinct color from annatto (atsuete) seeds, which not only add color but a subtle flavor.

Today, we will make Chef RV's Java Rice as he did in his Easy Pork BBQ YouTube video.

## Ingredients

- Atsuete Powder: 15 grams (1 tablespoon)
- Banana Catsup: 30 grams (2 tablespoons)
- Oyster Sauce: 30 grams (2 tablespoons) (or soy sauce as an alternative)
- Cooking Oil: 60 grams (¼ cup)
- Red Pimientos: A handful, chopped
- Steamed Rice: 600-800 grams (3-4 cups)

## Cooking Process

1. Start by heating the cooking oil in a non-stick pan.
2. Introduce the annatto powder to the oil, ensuring it's well-dissolved to release its color and flavor.
3. Add the banana catsup and mix well.
4. Toss in the chopped red pimientos, giving a burst of color and a mild sweet flavor.
5. Pour in the oyster sauce (or soy sauce) for that umami touch.
6. Once the ingredients are well-combined and simmering, fold in the steamed rice.
7. Fry the rice until the flavoring is evenly distributed, ensuring every grain is coated with the vibrant mixture.

## Nutrition Information

Per 100g of serving, this dish contains:

- Calories: 180 kcal
- Carbohydrate Content: 32g
- Cholesterol Content: 0mg
- Fat Content: 4g
- Protein Content: 3g
- Saturated Fat Content: 0.5g
- Sodium Content: 300mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3.5g

## Perfect Pairings

Java Rice pairs beautifully with grilled dishes, especially meats like pork or chicken barbecue. It also complements fried dishes like crispy pata or fried fish. The rice's flavors balance out the smokiness of grilled dishes and the saltiness of fried foods.

## Ingredient Substitutes

- Atsuete Powder: Paprika or turmeric for color, though it will slightly alter the taste.
- Banana Catsup: Tomato ketchup with a hint of sugar.
- Oyster Sauce: Soy sauce with a pinch of brown sugar.

## Tips and Tricks

- Using a non-stick pan prevents the rice from sticking and ensures even frying.
- For a spicier kick, consider adding some chopped chili peppers.
- Avoid using freshly cooked or sitcky rice. If the rice is a day old and refrigerated, it often results in better frying as the grains separate easily.

## FAQs

### Why is my Java Rice not as vibrant?

The color largely depends on the quality and quantity of the annatto powder. Ensure it's well-dissolved in the oil for a richer hue.

### Can I use regular white rice?

Yes, any leftover rice works. However, jasmine rice or long-grain rice gives the best texture.

### How long can I store Java Rice?

It's best consumed fresh, but leftovers can be refrigerated for up to two days.


Dive into the vibrant world of Java Rice with Chef RV's signature recipe. Discover the ingredients, tips, and the magic behind this delightful dish.

Chef RV Java Rice


<YouTube url="https://www.youtube.com/watch?v=8L5U0XAirl8&t=42s" />

## A Glimpse into the World of Sweet and Sour Pork

Sweet and Sour Pork, a dish that has traveled continents and won hearts, is a testament to the culinary genius of traditional Chinese cooking.

Chef RV brings his unique touch to this classic, ensuring every bite is a delightful experience.

But what makes this dish so special? Let's embark on a culinary journey and find out!

## Ingredients

### For the Pork

- 1000 grams (1 kilo) Pork meat, cut into strips
- 1 ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon calamansi juice
- 1 teaspoon grated ginger
- ½ teaspoon cinnamon powder
- 1 teaspoon black pepper
- 59 ml (¼ cup) fresh milk
- 450-675 grams (2-3 cups) cassava starch

### For the Sauce

- 118 ml (½ cup) white vinegar
- 118 ml (½ cup) banana catsup
- 75 grams (¼ cup + 2 tablespoons) white sugar
- 118 ml (½ cup) water
- 4 teaspoons cornstarch
- 1 white onion, sliced
- 113 grams (½ cup) pineapple chunks
- Salt and pepper, to taste

## Method

1. Begin by marinating the pork. Combine the pork strips, salt, soy sauce, calamansi juice, black pepper, ginger, cinnamon powder, and fresh milk. Mix well and set aside.
2. In a separate bowl, prepare the sauce. Mix the white vinegar, banana catsup, white sugar, water, and cornstarch. Ensure the cornstarch dissolves completely.
3. Heat a pan and pour the sauce mixture. As it begins to boil, add the sliced onions and pineapple chunks. Season with salt and pepper. Cook until the sauce thickens and becomes translucent.
4. For the pork, coat each marinated strip in cassava starch.
5. Deep fry the coated pork strips in hot oil until they turn golden brown. Ensure the oil is adequately hot for a crispy outcome.
6. Once fried, toss the pork in the prepared sauce or serve the sauce on the side, as per preference.

## The Magic Behind the Ingredients

Sweet and Sour Pork is a symphony of flavors, and each ingredient plays a crucial role. The banana catsup, not commonly found in traditional recipes, adds a unique sweetness, while the calamansi juice imparts a tangy zest. The use of cassava starch ensures a crispy coating, making every bite a crunchy delight.

## Ingredient Substitutes

- Banana Catsup: Can be replaced with tomato ketchup or tomato sauce.
- Calamansi Juice: Lemon or lime juice works as a great alternative.
- Cassava Starch: Potato starch or cornstarch can be used for a similar crispy outcome.

## Tips and Tricks from Chef RV's Kitchen

- Ensure the oil is adequately hot before frying for a crispy texture.
- The sauce should be brought to a full boil when cooking with cornstarch.
- For a more aromatic touch, consider adding a pinch of Chinese Five Spice.

## Nutritional Information

Assuming 8 servings, approximately 150 grams per serving:

- Calories: 350 kcal
- Carbohydrate Content: 40g
- Cholesterol Content: 70mg
- Fat Content: 12g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 850mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Note: The above nutritional values are approximate and may vary based on preparation methods.

## Perfect Pairings: What to Serve with Sweet and Sour Pork

Sweet and Sour Pork is a versatile dish that pairs well with various sides. Consider serving it with steamed jasmine rice, stir-fried vegetables, or even a light cucumber salad. For those looking to explore, a side of dim sum or spring rolls can elevate the dining experience.

## FAQs

### Why use banana catsup instead of the regular one?

Banana catsup offers a distinct sweetness and flavor profile, enhancing the overall taste of the dish.

### Can I use chicken instead of pork?

Absolutely! Chicken can be a great substitute, ensuring you adjust the cooking time accordingly.

### How can I store leftover Sweet and Sour Pork?

Store in an airtight container and refrigerate. It's best consumed within 2-3 days.

## Final Thoughts

Chef RV's Sweet and Sour Pork is more than just a dish; it's an experience. The perfect blend of flavors, combined with the chef's unique touch, makes it a must-try. Whether you're a seasoned cook or a newbie, this recipe promises a delightful culinary journey. Happy cooking!


Dive into Chef RV's delectable Sweet and Sour Pork recipe, a classic dish with a twist. Discover the ingredients, preparation techniques, and some fun facts about this beloved dish.

Chef RV Recipes

Chef RV Cream of Mushroom Soup

Chef RV Chicken Cordon Bleu

Chef RV Buttered Chicken

Chef RV Aglio Olio Pasta

Chef RV Java Rice

Chef RV Sweet and Sour Pork