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

Chef RV


## The Magic Behind Beef with Mushrooms

Beef with Mushrooms isn't just a dish; it's an experience.

Originating from the culinary genius of Chef RV, this recipe is a testament to the beauty of combining simple ingredients to create a masterpiece. Whether you're using tenderloin or sirloin, the magic lies in the technique and the love poured into the cooking process.

## Ingredients

### Meat

250 grams beef tenderloin or sirloin

### Marinade

1/4 teaspoon salt
1/4 teasponn black pepper
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce

### For the Sauce

1-2 tablespoons butter
1 cup sliced mushrooms (fresh Shiitake or canned)
1-2 tablespoons minced garlic
1 tablespoon all-purpose flour
1/2 beef broth cube
1/2 cup cream
1/2 cup water

## The Art of Cooking: Chef RV's Technique

1. Begin by seasoning the beef with salt, black pepper, Worcestershire sauce, and cornstarch. This ensures the beef remains moist and juicy during the cooking process.
2. Heat a pan and melt some butter. Once hot, add the beef.
3. Avoid constant stirring. Let the beef brown to achieve the Maillard reaction, enhancing its flavor.
4. Once the beef is nearly cooked, introduce the mushrooms.
5. Add garlic, followed by the crumbled broth cube and flour.
6. Pour in the water and cream. Let it boil until the mixture thickens.
7. Season with black pepper and ensure not to overcook the beef.
8. Serve with a side of buttered spaghetti or rice.

## Serving Suggestions

Pairing Beef with Mushrooms with the right side dish can elevate your dining experience. Consider serving it with:

- Buttered spaghetti: A simple yet delightful pairing.
- Steamed rice: For those who believe "rice is life."
- Mashed potatoes: A creamy addition that complements the beef's richness.
- Asparagus: gently fry asparagus on some butter unti tender.

## Ingredient Substitutes

Not all ingredients might be readily available everywhere. Here are some alternatives:

- Beef: Pork or chicken can be used if beef isn't available.
- Shiitake Mushrooms: Canned mushrooms are a great substitute.
- Beef Broth Cube: A splash of soy sauce can replace the beefy flavor.

## Tips and Tricks for the Perfect Dish

- Cornstarch: It prevents the beef from releasing too much water, ensuring a juicy outcome.
- Butter: Using salted butter can enhance the dish's flavor profile.
- Cooking Technique: Avoid stirring the beef constantly to achieve a beautiful brown crust.

## Nutrition Information

Per serving of arund 125 grams, this dish contains approximately:

Calories: 300
Carbohydrate Content: 10g
Cholesterol Content: 70mg
Fat Content: 20g
Protein Content: 25g
Saturated Fat Content: 10g
Sodium Content: 500mg
Sugar Content: 2g
Trans Fat Content: 0g
Unsaturated Fat Content: 8g

Please note these values are estimates and should not be used for medical purposes.

## FAQs

### Why use both tenderloin or sirloin?

Both cuts offer unique textures and flavors. While tenderloin is more tender, sirloin has a richer taste.

### Can I use other types of mushrooms?

Absolutely! Feel free to experiment with different varieties to find your favorite combination.

### How can I ensure my beef remains tender?

Avoid overcooking. Once the beef is browned and nearly cooked, add the other ingredients.


Dive into Chef RV's signature Beef with Mushrooms recipe, a dish that promises a burst of flavors and a journey of culinary excellence.

Chef RV Creamy Beef with Mushrooms


## A Glimpse into the World of Peri-Peri

Peri-Peri, also known as Piri-Piri or Pili-Pili, is a type of chili that originates from Africa. It's renowned for its fiery kick and is the heart and soul of the famous Peri-Peri Chicken.

While the traditional recipe calls for these African chilis, Chef RV brings his own twist to this classic, making it accessible for everyone.

## Ingredients for the Perfect Peri-Peri Chicken

### Meat

1 whole chicken (butterflied and converted to grams)

### Chicken Rub

2-3 teaspoons rock salt
2-3 teaspoons cayenne pepper
1 tablespoon fresh cracked black pepper
2 tablespoons calamansi juice
½ teaspoon dried thyme
¼ teaspoon cinnamon powder

### For Roasting

2 tablespoons minced garlic
2 tablespoons butter

### For the Sauce

1 tablespoon minced garlic
60 grams mayonnaise
1 tablespoon hot sauce
1 tablespoon tomato catsup
1 teaspoon white vinegar
2 tablespoons water
Juice of ½ lemon
Parsley leaves (to taste)
Salt and pepper (to taste)

## Crafting the Perfect Peri-Peri Chicken

1. Prepare your chicken by butterflying it or removing the spine. Discard any liquids that might have come out of the chicken.
2. Drizzle it with calamansi juice. If calamansi isn't available, lemon or lime juice works just as well.
3. Season the chicken with rock salt, cayenne pepper, and cracked black pepper. For those who prefer a milder flavor, you can reduce the amount of cayenne pepper.
4. Add dried thyme to the mix. If you have fresh thyme on hand, use two to three times the amount, as fresh herbs are milder in flavor.
5. Sprinkle some aromatic cinnamon powder.
6. Place the minced garlic beneath the chicken to prevent it from burning during roasting. Burnt garlic can introduce a bitter taste.
7. Spread the remaining marinade over the chicken and top it off with butter. Cover with aluminum foil to prevent the skin from burning too much.
8. Roast the chicken in a preheated oven at 400° Fahrenheit or 190° Celsius for about 45 to 55 minutes. The skin should turn a beautiful golden brown and crisp up nicely.
9. After roasting, let the chicken rest with the aluminum foil for around 30 minutes to an hour before carving.

### Preparing the Sauce:

1.  Combine water, tomato ketchup, mayonnaise, minced garlic, and hot sauce in a blender. Adjust the hot sauce according to your preference.
2.  Add the juice of half a lemon and a teaspoon of vinegar.
3.  Toss in some parsley leaves and blend until smooth.

## What to Pair with Your Peri-Peri Chicken

Peri-Peri Chicken pairs beautifully with a variety of side dishes. Consider serving it with:

- Grilled vegetables
- Fresh salads with a tangy dressing
- Creamy mashed potatoes
- Crispy potato wedges

## Nutritional Information

Given the ingredients provided, here's a rough estimate of the nutritional content per serving (assuming 200 grams per serving):

- Calories: 239
- Carbohydrate Content: 1g
- Cholesterol Content: 85mg
- Fat Content: 14g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 590mg
- Sugar Content: 0g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Note: The above values are estimates and may vary based on preparation methods. This should not be used for any medical requirements.

## Tips and Tricks for the Best Outcome

- Marinating the chicken overnight in the regrigerator ensures the flavors penetrate deeply, resulting in a more flavorful dish.
- Placing garlic beneath the chicken prevents it from burning and turning bitter.
- Adjust the spiciness of the sauce to your liking. Remember, it's all about balance!

## Ingredient Substitutes

If you're unable to find some of the ingredients listed, here are some substitutes:

- Calamansi Juice: You can use lemon or lime juice.
- Cayenne Pepper: Red chili powder or paprika can be used, though the flavor might slightly differ.

## Frequently Asked Questions

### Why is it called Peri-Peri Chicken?

Peri-Peri refers to the African bird's eye chili, which is a key ingredient in the traditional recipe. The name itself is derived from the Swahili word for 'pepper pepper'.

### Can I grill the chicken instead of roasting?

Absolutely! Grilling imparts a smoky flavor that complements the spicy marinade beautifully.

### How can I store leftover sauce?

Store any leftover sauce in an airtight container in the refrigerator. It should stay fresh for up to a week.


Dive into Chef RV's take on the classic Peri-Peri Chicken, a tantalizing dish that brings together spicy, tangy, and aromatic flavors. Discover the secrets behind this mouthwatering recipe!

Chef RV Peri-Peri Chicken and Sauce


## The Magic Behind the Crunch

When we think of Prawn Tempura, we often imagine a light, crispy batter enveloping a juicy prawn.

The secret to achieving this perfect crunch lies in the batter's consistency and the frying technique.

Unlike traditional methods where the prawn is battered and then fried, some chefs, like those in Tokyo, pour the tempura batter directly into the fryer.

This unique method creates a puffy and crispy layer around the prawn, giving it that signature layered crunch.

## Ingredients

### Meat / Vegetables

- 1 Kilo of Prawns
- Sliced vegetables as desired

Feel free to use any other meat or vegetable you would like

### Tempura Batter

- 250 grams cake flour
- 250 grams cornstarch
- 500 grams ice cold water
- ½ tsp. iodized salt
- 1 tsp. sugar
- 4 tsps. baking powder

Adjust the quantity as needed

## Tempura Sauce

- 250 grams Kikkoman soy sauce
- 250 grams water
- Splash of mirin
- Sugar, as needed
- Grated ginger
- Grated daikon (radish)

Adjust the quantity as needed

## Method

### Crafting the Perfect Batter

1. In a bowl, mix cake flour, cornstarch, iodized salt, sugar, and baking powder.
2. Slowly add the ice cold water to the dry mixture, ensuring the consistency resembles that of crepe batter. It should be thick but runny.
3. Remember, the key to a light and crispy tempura is a cold batter. Toss in a few ice cubes to maintain its chill.
4. Avoid over-mixing. Aim for a slightly lumpy texture, which contributes to the batter's lightness when fried.

### Frying to Perfection

1. Heat oil in a deep frying pan.
2. Immerse prawns into the batter and ensure they're well-coated.
3. Deep fry the prawns until they achieve a golden-brown hue.
4. For an authentic dipping experience, mix Kikkoman soy sauce, water, mirin, sugar, grated ginger, and grated daikon. Adjust the seasoning to your preference.

## Serving Suggestions

Prawn Tempura pairs wonderfully with a tangy tamarind dip or a light soy-based sauce. Consider serving it alongside a fresh green salad or steamed jasmine rice for a complete meal.

## Substitutes for the Global Kitchen

- If Kikkoman soy sauce isn't available, any high-quality soy sauce will suffice.
- No need to add Mirin if you do not have it
- In the absence of daikon, regular radishes can be grated and used.

## Tips and Tricks for the Best Tempura

- Maintain the oil temperature between 340-360°F (170-180°C) for optimal frying.
- Test the temperature of the oil by dropping some batter into the pan. The batter should gently bubble away while frying.
- Do not over-crowd the pan when frying to ensure the oil temperature does not drop too much.
- If the tempura batter doesn't adhere well to the prawns, spoon some additional batter onto the frying prawn. This acts as a binder.

## Nutritional Information

Based on a serving size of 100 grams:

- Calories: 220
- Carbohydrate Content: 25g
- Cholesterol Content: 70mg
- Fat Content: 7g
- Protein Content: 12g
- Saturated Fat Content: 1.5g
- Serving Size: 100 grams
- Sodium Content: 500mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 5g

Note that these values are estimates could vary significantly depending on the meat or vegetables used.

## FAQs

### Why is my tempura not crispy?

The temperature of the oil and the consistency of the batter play crucial roles in achieving the perfect crispiness. Ensure the oil is hot enough and the batter is cold and slightly lumpy.

### Can I use other seafood or vegetables with this batter?

Absolutely! This versatile batter works wonderfully with other seafood like fish or squid, and even vegetables like bell peppers and sweet potatoes.

### How do I store leftover tempura?

Place the leftovers in an airtight container and refrigerate. Reheat in an oven to retain the crispiness.


Let's make some super easy Tempura with Chef RV's Prawn Tempura Recipe. Feel free to substitute any meat or vegetable you like with this versatile batter.

Chef RV Prawn Tempura


<YouTube url="https://www.youtube.com/watch?v=32P52JVtYOE" />

## The Essence of Maja Mais

Maja Mais is more than just a dessert; it's a celebration of Filipino culture and culinary tradition. Made with simple ingredients like corn, coconut milk, and sugar, it's a dish that brings families together.

Whether it's a special occasion or a regular family gathering, Maja Mais never fails to impress.

This is a no-bake recipe that is perfect for those without an oven!

## Ingredients

- 475 grams of water (2 cups)
- 355 grams of coconut milk (1 1/2 cups)
- 240 grams of evaporated milk (1 cup)
- 240 grams of powdered milk (1 cup)
- 200 grams of sugar (1 cup)
- 120 grams of cornstarch (1 cup)
- 225 grams of corn kernels (1 1/2 cups)
- 56 grams of butter (1/4 cup)
- Pinch of salt

## Preparing the Mixture

1. In a casserole, combine water, coconut milk, evaporated milk, powdered milk, sugar, cornstarch, and a pinch of salt.
2. Mix until smooth before setting it on flame to avoid solidification.
3. Bring the mixture to the stove and turn on the flame medium.
4. Stir consistently to avoid curdling. Avoid agitating the mixture too much to prevent cool air from entering the mixture.
5. Once boiling, turn off the heat then add corn kernels and butter.
6. Continue to mix gently until the mixture is nice and thick.
7. Pour into containers and let it set.

## Serving Suggestions

Maja Mais can be served with a variety of side dishes. Some popular options include:

- Top latik or with 1/2 cup dessicated coconut with 2 tablespoons of sugar cook in a pan until slightly golden.
- Fresh fruits like mango or pineapple
- Top with grated cheese for a cheesy twist

## Nutrition Information (Per 100 grams serving)

- Calories: 150
- Carbohydrate Content: 20g
- Cholesterol Content: 5mg
- Fat Content: 6g
- Protein Content: 3g
- Saturated Fat Content: 4g
- Serving Size: 100g
- Sodium Content: 50mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2g

## Tips and Tricks

- Use canned coconut milk to promote the shelf life of your products.
- Add a pinch of salt as a flavor enhancer.
- Stir gently to avoid letting cool air into the mixture.
- Use thick pots to prevent burning.
- You can replace water with coconut milk or milk to make it more rich and creamy!
- Do no replace cornstarch with flour so as to keep the consistency of Maja. Cornstarch is also flavourless compared to flour.
- Be sure to disslove the cornstarch in the cool or room temperature liquids before brining to a boil over the hob to remove any lumps.
- Ensure to continously mix the Maja while heating in the casserole to prevent it from curdling.
- Add ube powder for an ube variation

## Ingredient Substitutes

If you can't find some of the ingredients, here are some substitutes:

- Fresh milk instead of water for an extra rich flavor.
- Desiccated coconut instead of coconut milk for a different texture.

## Final Thoughts

Maja Mais is a versatile and delightful dish that can be enjoyed in many ways. With Chef RV's guidance, you can create a Maja Mais that's perfect for your taste and preferences. Enjoy the process and savor the delicious results!

## Frequently Asked Questions

### How long does it take for Maja Mais to set?

It takes about 30 minutes to an hour for Maja Mais to set.

### Can I use flour instead of cornstarch?

Cornstarch is preferred as it's almost flavorless and dissolves easily, providing a smooth and creamy texture.

### What can I serve with Maja Mais?

You can serve Maja Mais with fresh fruits, grated cheese, or even add Ube powder for a unique twist.


Dive into the delightful world of Maja Mais, a Filipino favorite dessert. Learn how to make it with Chef RV's special touch, including tips, tricks, and a detailed guide to nutrition.

Chef RV Maja Mais


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

## The Magic Behind the Barbecue

Barbecuing reminds me of childhood memories either of going to the beach or going to birthday parties.

We got inspired by Chef RV's Easy Barbecue recipe to help bring us back to those memories.

## Ingredients

- Pork Meat (tender part): 1000 grams
- Soy Sauce: ½ cup (118 grams)
- Pineapple Juice: ¼ cup (59 grams)
- Rock Salt: 1 teaspoon
- Ground Black Pepper: ½ teaspoon
- Pounded Garlic: 2 tablespoons
- Brown Sugar: ½ cup (110 grams)

## Peanut BBQ Sauce

- Soy Sauce: ¼ cup (59 grams)
- Banana Catsup: ¼ cup (59 grams)
- Peanut Butter: ¼ cup (64 grams)
- Brown Sugar: ¼ cup (55 grams)
- Water: ¼ cup (59 grams)

## The Marinating Magic

Marinating the pork overnight is the key to unlocking the flavors. Pineapple juice acts as a natural tenderizer, while the combination of soy sauce, rock salt, black pepper, garlic, and brown sugar creates a rich and flavorful marinade.

## Tips and Tricks

- Include garlic skin in the marinade for added aroma.
- Soak the barbecue sticks in water to prevent burning during grilling.
- Marinate for at least 6 hours or overnight for the best results.

## Skewing and Grilling: The Heart of Barbecue

Skewing the meat properly ensures that it stays moist and meaty. Compressing the meat on the skewer makes it more succulent. Grilling on medium flame for 4-5 minutes per side gives the perfect texture.

## Sauce Preparation

The sauce is a blend of peanut butter, water, brown sugar, banana ketchup, and soy sauce. Boil the ingredients together, and the peanut butter will naturally thicken the sauce.

## Serving Suggestions

Serve the barbecue with rice and a side of peanut barbecue sauce. This dish pairs well with a fresh salad or grilled vegetables.

## Ingredient Substitutes

- Substitute pineapple juice with lemon juice for a tangy flavor.
- Use honey instead of brown sugar for a natural sweetness.

## Nutrition Information

Per 125-gram serving:

- Calories: 250
- Carbohydrate Content: 18g
- Cholesterol Content: 60mg
- Fat Content: 12g
- Protein Content: 20g
- Saturated Fat Content: 4g
- Sodium Content: 800mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### How long should I marinate the pork?

Marinating overnight is ideal, but a minimum of 6 hours will suffice.

### Can I grill the barbecue without coal?

Yes, you can use a non-stick pan with a bit of oil on medium flame.

### What can I use instead of peanut butter in the sauce?

You can use almond butter or any nut butter of your choice.

### How many servings does this recipe make?

This recipe makes around 8 giant sticks of barbecue.

### Can I freeze the skewered barbecue for later use?

Yes, you can freeze the skewered barbecue with the remaining marinade and cook it later.

Enjoy the flavors of Chef RV's Easy Barbecue and let the grilling adventure begin!


Let's make some of Chef RV's Easy Pork Barbecue! The process couldn't be more simple. These can be grilled or even baked as you choose.

Chef RV Easy Barbecue


<YouTube url="https://www.youtube.com/watch?v=_s1tibCuZyg&t=22s" />

## A Buttery Delight

Butter cake is a classic favorite, but Chef RV takes it to the next level with a touch of lemon zest and a secret creaming method. This article will guide you through the process of making this delightful cake, offering tips and tricks from the chef himself.

## Ingredients

- 225 grams (1 cup) salted butter
- 400 grams (2 cups) white sugar
- Finely grated zest of 1 lemon
- 4 whole eggs
- 375 grams (3 cups) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 360 grams (1 ½ cups) cream (heavy OR thickened OR all-purpose)
- 2 tablespoons lemon juice

## Method

### Sift the Dry Ingredients

Sifting the dry ingredients is more than just mixing; it's about combining, aerating, and removing impurities. Chef RV recommends sifting the flour, baking powder, and baking soda at least twice, but not too much, as you might lose essential particles.

### Create the Homemade Sour Cream

Mixing lemon juice with heavy cream creates a homemade sour cream. This addition helps tenderize the cake and make it moist. You can also use store-bought sour cream, but utilizing the lemon's juice adds a special touch.

### Creaming the Butter

The creaming method involves beating butter and sugar until light and fluffy. Chef RV uses salted butter, a preference developed from his childhood baking experiences. The lemon zest is added to spread the essential oils, and the eggs are added one at a time. This method requires patience but results in a stable, fluffy mixture.

### Baking and Presentation

Bake the cake in a buttered bundt pan or any shape you prefer at 160°C (320°F) for 1 hour. You can even make it a Rum Butter Cake by brushing it with rum syrup. Presentation matters, so choose a beautiful holder and enjoy the picture-perfect result.

Please note that in Chef RV's YouTube clip, he mentioned 160C or around 350F, however 160C is more like 320F.

## Variations and Balance

From Mocha to Ube to Green Tea, this butter cake can be transformed into various flavors.
Balance the wet and dry ingredients, and remember what Chef RV says: baking, like life, requires patience.

## Nutrition Information

Per 100 grams serving:

- Calories: 400
- Carbohydrate Content: 50g
- Cholesterol Content: 70mg
- Fat Content: 20g
- Protein Content: 5g
- Saturated Fat Content: 12g
- Sodium Content: 200mg
- Sugar Content: 30g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note these values are only estimates.

## Serving Suggestions

Serve this butter cake with a side of fresh berries or a scoop of vanilla ice cream. The lemony flavor pairs well with a variety of fruits and desserts.

## Ingredient Substitutes

If you can't find heavy cream, you can use all-purpose cream. For different flavors, you can substitute lemon zest with orange zest or lime.

## Tips and Tricks

- Sift the dry ingredients at least twice.
- Use cold eggs to keep the butter compact.
- Beat the mixture on full speed for 10-15 seconds to prevent air bubbles.

## Final Thoughts

Chef RV's Butter Cake is more than a recipe; it's a journey through flavors, techniques, and creativity. Whether you're a seasoned baker or just starting, this cake offers something special for everyone.

## FAQs

### Why sift the dry ingredients?

Sifting helps combine, aerate, and remove impurities, resulting in a fine and smooth texture.

### Can I use different flavors?

Yes, you can add coffee powder, ube powder, or green tea powder to the dry ingredients for various flavors.

### What's the secret to a smooth cake batter?

Beat the mixture on full speed for 10-15 seconds to prevent air bubbles and ensure a smooth batter.


Dive into the delightful world of Chef RV's Butter Cake! A rich, lemon-infused treat that's perfect for any occasion. Learn the secrets, tips, and variations of this classic recipe.

Chef RV Recipes

Chef RV Creamy Beef with Mushrooms

Chef RV Peri-Peri Chicken and Sauce

Chef RV Prawn Tempura

Chef RV Maja Mais

Chef RV Easy Barbecue

Chef RVs Butter Cake