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=UTzuGxvv91w&t=3s&pp=ygUbY2hlZiBydiByZWQgdmVsdmV0IGN1cGNha2Vz" />

## The Ingredients

Here's what you'll need to create these mouthwatering delights:

### For the Batter

- 156g all-purpose flour
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 169g melted salted butter
- 1 large egg
- 150g sugar
- 177ml double cream
- 1 tbsp vinegar
- Red food coloring, to taste

You can replace the double cream and vinegar with an equal amount of sour cream

### For the stable cream cheese frosting:

- 350g cream cheese
- 45g powdered sugar
- 90g salted butter

Optional Add Ons for the Frosting

- 1/4 tsp vanilla
- 2 tbsp liquor of your choice, like Irish Cream

### Other Items

12 cupcake liners
8oz ice cream scooper

## Let's Get Baking!

### Prepare Your Tools and Ingredients

1. Combine the double cream and vinegar in a small jug. Mix and set aside until frothy. Alternatively, use sour cream of the same quantity.
2. Make sure you have all your ingredients and tools ready.
3. Preheat your oven to 350F (180C) and line a muffin tin with 12 cupcake liners.

### Create the Batter

1. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. This mixture will form the base of your cupcakes.
2. Add the melted butter, sugar, egg, double cream and vinegar, and desired amount of red food coloring. Mixing until a smooth batter forms.
3. Using the 8oz ice cream scooper, fill each cupcake liner about 2/3 full with batter (around 63g each).

### Bake and Cool

1. Bake your cupcakes for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

### Frost Away!

1. For the frosting, beat together the cream cheese, powdered sugar, and salted butter until smooth and creamy. Frost the cooled cupcakes as desired.

## Nutritional Information

Based on 12 servings, the nutritional information for each Red Velvet Cupcake (including frosting) is as follows:

- Calories: 378 kcal
- Total Fat: 28g
- Saturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 96mg
- Sodium: 319mg
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 5g

Note: Nutritional values may vary depending on the ingredients used.

## What to Serve with Red Velvet Cupcakes

These scrumptious cupcakes can be enjoyed on their own or paired with a refreshing glass of cold milk, a warm cup of tea, or your favorite coffee. For special occasions, consider adding a side of fresh fruit, like berries, for a touch of elegance.

## Tips and Tricks for the Perfect Cupcake

- Sift your cocoa powder to remove any lumps and ensure a smooth, even texture.
- Be careful not to overmix the batter, as this can lead to dense, heavy cupcakes.
- Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
- Allow your cupcakes to cool completely before frosting to prevent melting.

## Substitute Suggestions

If you're having trouble finding certain ingredients, here are some substitutes:

- Replace double cream with an equal amount of heavy cream or whipping cream. Alternatively, you can use the same amount of sour cream to replace the cream and vinegar.
- Swap out the red food coloring for beetroot juice, which also adds a natural red hue to the cupcakes.

## FAQs

### Can I use a different type of vinegar in the recipe?

Yes, you can use white vinegar or apple cider vinegar as a substitute for the vinegar called for in the recipe.

### How do I store leftover Red Velvet Cupcakes?

Store your cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If storing in the fridge, allow the cupcakes to come to room temperature before serving for the best taste and texture.

### Can I freeze Red Velvet Cupcakes?

Yes, you can freeze the cupcakes without frosting for up to 3 months. Wrap each cupcake individually in plastic wrap and store them in a resealable freezer bag. Thaw overnight in the refrigerator and frost before serving.

### How can I make the cream cheese frosting stiffer for piping?

You can add more powdered sugar to the frosting to achieve a stiffer consistency. Additionally, chilling the frosting in the refrigerator for 30 minutes before piping can help it hold its shape better.

### Can I make this recipe vegan?

Yes, you can replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), use vegan butter in place of regular butter, and swap the double cream for a dairy-free alternative. For the frosting, use vegan cream cheese and vegan butter.


Let's bake some Red Velvet Cupcakes with this easy-to-follow recipe, complete with tips, tricks, and FAQs to make your baking experience a breeze.

Chef RV's Heavenly Red Velvet Cupcakes


<YouTube url="https://www.youtube.com/watch?v=mded8n8HyCI&t=469s&pp=ygUfY2hlZiBydiB3aG9sZSB3aGVhdCBjYXJyb3QgY2FrZQ%3D%3D" />

## Ingredients

To get started, you'll need the following ingredients

### For the Batter

- 480g whole wheat flour (2 1/4 cups)
- 1 cup walnuts, roughly chopped (125g)
- 1 cup raisins (165g)
- 1 1/4 cup brown sugar (250g)
- 2 tsp cinnamon powder
- 1/2 tsp salt
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/4 cup oil (295ml)
- 2 cups finely grated carrots (200g)
- 3 whole eggs
- 1 cup crushed pineapple (165g)

### For the icing

- 500g cream cheese
- 1 cup butter (226g)
- 3/4 cups powdered sugar (90g)

## Step-by-Step Instructions

1. Preheat your oven to 350F (180C) and line a 9-inch cake pan with parchment paper.
2. In a large mixing bowl, sift together the whole wheat flour, cinnamon powder, salt, baking powder, and baking soda.
3. Add the brown sugar to the flour mixture and mix well.
4. Stir in the chopped walnuts and raisins, ensuring they are evenly distributed.
5. In a separate bowl, whisk the oil, grated carrots, eggs, and crushed pineapple.
6. Combine the wet ingredients with the dry ingredients and mix until a smooth batter is formed.
7. Pour the batter into the prepared cake pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before icing.

## Icing Instructions

1. In a medium-sized bowl, cream together the cream cheese and butter.
2. Gradually add the powdered sugar, mixing until smooth and creamy.
3. Spread the icing evenly over the cooled cake, and serve.

## Nutritional Information

This recipe yields approximately 12 servings, with each serving being around 165g. A serving provides:

- Calories: 650
- Total Fat: 45g
- Saturated Fat: 15g
- Cholesterol: 105mg
- Sodium: 460mg
- Total Carbohydrates: 58g
- Dietary Fiber: 4g
- Sugars: 35g
- Protein: 8g

## Perfect Pairings

This wholesome carrot cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of Greek yogurt, or a warm cup of tea. You can also serve it with a side of fresh fruit salad or a drizzle of honey for an extra touch of natural sweetness.

## Ingredient Substitutes

If you're having trouble finding certain ingredients or have dietary restrictions, here are some suggestions for substitutes:

- Substitute all-purpose flour for whole wheat flour at a 1:1 ratio.
- Replace walnuts with pecans, almonds, or any other nut you prefer.
- Use dried cranberries or chopped dates in place of raisins
- If you're looking to make the recipe dairy-free, replace the cream cheese and butter in the icing with dairy-free alternatives like vegan cream cheese and margarine.
- For an egg-free option, substitute each egg with a mixture of 1 tbsp ground flaxseed and 3 tbsp water, allowing it to thicken before adding it to the wet ingredients.

## Tips and Tricks for a Perfect Whole Wheat Carrot Cake

- Be sure not to overmix the batter, as it can lead to a dense cake. Mix just until the ingredients are combined.
- For a more tender and moist cake, consider replacing half of the oil with applesauce or yogurt.
- To enhance the flavor, add 1 tsp of pure vanilla extract to the cake batter and 1 tsp to the icing.
- To give your cake an extra touch of color and texture, sprinkle some finely chopped nuts, shredded coconut, or a pinch of cinnamon on top of the icing.
- If you'd like to make the cake ahead of time, you can store it in the refrigerator without the icing for up to 3 days, or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil.

## FAQ

### Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the whole wheat flour with a gluten-free all-purpose flour blend. Be sure to check the label for any additional instructions or adjustments needed.

### How do I know when the cake is done baking?

The cake is done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick comes out wet, continue baking and check at 5-minute intervals until done.

### Can I make this recipe into cupcakes or a loaf?

Absolutely! This recipe can easily be adapted to make cupcakes or a loaf. For cupcakes, fill lined muffin cups 2/3 full and bake for 18-22 minutes. For a loaf, pour the batter into a greased and floured 9x5-inch loaf pan and bake for 60-75 minutes.

### What if my cake is browning too quickly?

If you notice that the cake is browning too quickly on top, simply cover it loosely with aluminum foil for the remaining baking time. This will prevent the top from burning while the center continues to bake.


Discover Chef RV's Whole Wheat Carrot Cake, a mouthwatering and nutritious dessert packed with the goodness of carrots, whole wheat flour, and nuts.

Chef RV's Whole Wheat Carrot Cake


<YouTube url="https://www.youtube.com/watch?v=n7qJPblFhS8&pp=ygUWY2hlZiBydiBsYXNhZ25hIHJlY2lwZQ%3D%3D" />

## Ingredients for Chef RV's Lasagna

### For the Meat Sauce

- 1 tablespoon minced garlic
- 1/2 large white or red onion, chopped (about 75g)
- 500g ground beef (lean with some fat)
- 1/2 - 1 tablespoon tomato paste
- 1.5 cups chopped tomatoes or tomato sauce (about 360g)
- 1/2 can mushroom, sliced (about 115g)
- 1/4 cup parmesan cheese or any cheese of your choice (about 25g)
- Season with salt, pepper, white sugar, pepper flakes

### For the Béchamel Sauce

- 1/8 cup all-purpose flour (about 16g)
- 1/8 cup salted butter (about 28g)
- 500ml fresh milk
- Salt and nutmeg, to season
- 1/2 cup cheese of your choice (mozzarella, parmesan, processed) (about 50g)

## For Assembly

- 300g lasagna noodles, cooked according to package instructions
- Extra grated parmesan cheese, for layering
- 7x10 baking pan, or any size and type of baking dish of your choice

## Instructions

### Prepare the Meat Sauce

1. Heat olive oil in a large skillet over medium heat. Add onions and sauté until soft, then add garlic and cook for an additional minute.
2. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
3. Stir in the diced tomatoes, mushrooms, and tomato paste. Season with salt, black pepper, crushed red pepper (if using), and oregano.
4. Simmer the meat sauce for about 15 minutes, allowing the flavors to meld together. Turn off the heat and mix in 1/4 cup of grated parmesan cheese.

### Preparing the Béchamel Sauce

1. In a steel saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes.
2. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the sauce thickens.
3. Stir in the grated processed cheese and a pinch of nutmeg. Season with a little salt, if needed. Cook for another 5 minutes to ensure a stable thickness.

### Assembling the Lasagna

1. Preheat your oven to 350°F (180°C).
2. Spread a thin layer of meat sauce on the bottom of a 10x7 inch disposable aluminum pan (or any oven-safe pan).
3. Lay 3 lasagna noodles on top of the meat sauce, followed by another layer of meat sauce and a layer of béchamel sauce. Sprinkle with some grated parmesan cheese.
4. Repeat the layering process with the remaining noodles, meat sauce, béchamel sauce, and parmesan cheese.
5. Bake the lasagna for 30-40 minutes, or until bubbly and golden brown on top. Allow it to rest for 10 minutes before serving.

## Nutrition Facts

Serving size: 1/8 of the lasagna (about 350g)

- Calories: 520 kcal
- Total Fat: 25g
- Saturated Fat: 12g
- Trans Fat: 1g
- Cholesterol: 90mg
- Sodium: 730mg
- Total Carbohydrate: 44g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 33g

Please note that the nutrition information is approximate and may vary depending on the specific ingredients used.

## Ingredient Substitutes

If you cannot find canned diced tomatoes, you can use canned crushed tomatoes or make your own by blanch ing, peeling, and dicing fresh tomatoes.

- You can replace lean ground beef with ground turkey, chicken, or pork for a different flavor profile or a leaner option.
- If you prefer a vegetarian lasagna, substitute the ground meat with a mixture of your favorite vegetables, such as zucchini, eggplant, bell peppers, or spinach.
- For a gluten-free alternative, use gluten-free lasagna noodles.

## Serving Suggestions

- Serve Chef RV's Lasagna with a side salad of mixed greens or a classic Caesar salad for a balanced meal.
- Complement the flavors with a side of crusty garlic bread or a slice of focaccia.
- Pair your lasagna with a glass of red wine, such as a Chianti or Montepulciano, for an authentic Italian experience.

## Storage and Reheating

- Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, place a single serving in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Microwave on medium power for 2-3 minutes or until heated through.
- Alternatively, you can reheat the lasagna in an oven preheated to 350°F (180°C). Cover the pan with aluminum foil and bake for 15-20 minutes, or until heated through.

## FAQ

### Can I use a different type of meat for the red sauce?

Yes, you can substitute the ground beef with ground pork, chicken, or turkey for a different flavor profile.

### Can I make this lasagna vegetarian?

Yes, you can replace the ground beef with a plant-based meat substitute, or use a mixture of vegetables such as zucchini, bell peppers, and eggplant.

### Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna and store it in the refrigerator for up to 24 hours before baking. Be sure to cover it with plastic wrap or aluminum foil to prevent it from drying out. You may need to increase the baking time by a few minutes if it's chilled.


Let's make Chef RV's tasty lasagna recipe, complete with a rich meat sauce, creamy béchamel, and perfect layers of pasta. Dive into the flavors of Italy!

Chef RV Lasagna


<YouTube url="https://www.youtube.com/watch?v=TeazEMqw3YI&t=17s&pp=ygUWY2hlZiBydiBmdWRneSBicm93bmllcw%3D%3D" />

## Ingredients: Chocolatey Goodness in Every Bite

- 200g unsalted butter
- 250g dark brown sugar
- 200g dark chocolate chips or bittersweet chocolate
- 50g unsweetened cocoa powder
- 200g sweetened condensed milk
- 3 large eggs
- 180g all-purpose flour
- 100g coarsely chopped walnuts (optional)

## Step by Step: Making the Perfect Chewy Brownies

1. Caramelizing Butter and Sugar: The Secret to a Flaky Top
   First, melt the butter and brown sugar together in a saucepan over medium heat. Bring the mixture to a full boil, allowing it to bubble for around 1-2 minutes. This step is crucial for achieving that desired flaky top on your brownies.

2. Melt-in-your-mouth Chocolate
   Next, reduce the heat to low and add the dark chocolate chips or bittersweet chocolate to the saucepan. Stir until the chocolate has melted, and then sift in the cocoa powder. Continue to stir the mixture until well combined.

3. Adding Creaminess and Chewiness with Condensed Milk
   Turn off the heat and stir in the sweetened condensed milk. This addition gives your brownies an extra creamy and chewy texture that will make them irresistible.

4. Tempering Eggs: A Crucial Step for a Smooth Texture
   In a separate bowl, lightly beat the eggs. Temper the eggs by adding a small amount of the brownie mixture to the beaten eggs, stirring constantly to prevent the eggs from cooking. Once the eggs are tempered, pour them into the saucepan with the rest of the brownie mixture and mix well.

5. Incorporating Flour and Optional Walnuts
   Gently fold in the all-purpose flour and coarsely chopped walnuts (if using) until just combined. Avoid overmixing, as this can cause the brownies to become tough.

6. Baking the Brownies
   Preheat your oven to 350°F (175°C). Grease an 8x8 inch square pan and line it with parchment paper, ensuring it extends over the sides for easy removal. Pour the brownie batter into the pan and spread it evenly. Bake the brownies for 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan before cutting and serving.

## Nutrition Information

Servings: 16
Serving size: 70g

- Calories: 371 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 71mg
- Sodium: 41mg
- Total Carbohydrates: 42g
- Dietary Fiber: 3g
- Sugars: 26g
- Protein: 6g

## Perfect Pairings: What to Serve with Chewy Brownies

These delicious brownies are perfect on their own or served with a variety of complementary accompaniments. Here are some suggestions to enhance your brownie experience:

- Vanilla Ice Cream: A classic pairing, a scoop of vanilla ice cream is the perfect complement to the rich chocolate flavor of the brownies. The cold, creamy texture contrasts beautifully with the warm, chewy brownie.
- Fresh Berries: Add a burst of freshness to your brownie by serving it with a mix of fresh berries such as strawberries, raspberries, or blueberries. The tartness of the berries balances the sweetness of the brownie, creating a delightful combination.
- Whipped Cream: Light and fluffy, whipped cream adds a touch of indulgence to your brownie experience. You can either serve it on the side or pipe it directly onto the brownie for a more decorative presentation.
- Caramel Sauce: Drizzle warm caramel sauce over your brownie to add another layer of rich, gooey sweetness. You can make your own caramel sauce or use store-bought to save time.
- Chocolate Ganache: For an extra dose of chocolate, top your brownies with a rich, velvety chocolate ganache. This simple mixture of chocolate and heavy cream will take your brownies to the next level of decadence.
- Mint Chocolate Chip Ice Cream: If you're a fan of the chocolate-mint combination, try serving your brownies with a scoop of mint chocolate chip ice cream. The cool, refreshing mint flavor pairs perfectly with the chewy, chocolatey brownie.
- Coffee or Espresso: A strong, bold coffee or espresso is an excellent beverage choice to serve with your brownies. The bitterness of the coffee contrasts with the sweetness of the brownie, creating a balanced and satisfying pairing.

## FAQs about Chef RV Chewy Brownies

### What kind of chocolate should I use for the brownies?

For the best results, use high-quality dark chocolate with a cocoa content of at least 60%. You can also use semi-sweet chocolate if you prefer a slightly sweeter taste.

### Can I substitute any ingredients for dietary restrictions or allergies?

Yes, you can make substitutions based on your preferences or dietary needs. For example, you can replace all-purpose flour with gluten-free flour for a gluten-free version, or use dairy-free chocolate and a non-dairy milk alternative for a lactose-free or vegan version.

### How do I know when my brownies are done baking?

The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs, but not wet batter. Be careful not to overbake, as this can result in dry, crumbly brownies. The edges should be set, but the center should still be slightly gooey.

### Can I freeze the brownies for later?

Yes, you can freeze the brownies. Once they have cooled completely, cut them into squares and wrap each piece individually in plastic wrap or aluminum foil. Then, store them in an airtight container or freezer bag. They can be frozen for up to 3 months. To enjoy, thaw the brownies at room temperature or reheat them in the oven or microwave.

### Can I add mix-ins like nuts or chocolate chips to the batter?

Absolutely! Feel free to customize your brownies by adding your favorite mix-ins like chopped nuts, chocolate chips, or even dried fruit. Simply fold your desired additions into the batter before pouring it into the baking pan.

### How should I store the brownies?

Store the brownies in an airtight container at room temperature. They will stay fresh for up to 4-5 days. If you want to keep them fresh for a longer period, consider freezing them following the instructions in Q4.

### Can I make these brownies in a different size pan?

Yes, you can adjust the recipe for different-sized pans. Keep in mind that the baking time will vary depending on the pan size, so be sure to check the brownies frequently for doneness using the toothpick test mentioned in Q3.


Dive into a world of rich chocolatey goodness with our Chef RV Chewy Brownies recipe, packed with tips for achieving the perfect chewy texture.

Chef RV Fudgy Chewy Brownies


<YouTube url="https://www.youtube.com/watch?v=jPYrML7y1O8&t=39s&pp=ygUeY2hlZiBydiBnYXJsaWMgcm9hc3RlZCBjaGlja2Vu" />

## Ingredients

- 1 whole chicken (approx. 1.4 kg)
- 2-3 heads of garlic (approx. 80-120g), peeled and lightly crushed
- 2 tsp garlic granules
- 1-2 tsp cracked black pepper
- 2 tsp salt
- 1 tsp rosemary
- 1-2 tsp lemon or calamansi juice

## The Perfect Spice Mix

### Preparing the Garlic

First, take your 2-3 heads of garlic and peel the cloves. Lightly crush the cloves with the flat side of a knife, just enough to release their flavors. No need to stress too much over this part!

### Mixing the Spices

In a small bowl, combine the following:

- 2 tsp garlic granules
- 1-2 tsp cracked black pepper
- 2 tsp salt
- 1 tsp rosemary

### Prepping the Chicken

1. Rinse the whole chicken and pat it dry with paper towels.
2. Apply 1-2 tsp of lemon or calamansi juice all over the chicken, both inside and out, to remove any lingering odor.
3. Generously massage the spice mix onto the chicken, making sure to cover the entire surface and fill the cavities.

### Stuffing the Garlic

Stuff the crushed garlic cloves into the chicken's cavities, ensuring an even distribution. Remember to hide the garlic within the chicken to prevent it from burning and turning bitter.

### Air-Frying the Chicken

1. Preheat your air fryer to 185°C (375°F).
2. Place the chicken breast-side down in the air fryer basket.
3. Cook the chicken for 35-40 minutes.
4. Flip the chicken breast-side up and cook for an additional 10-15 minutes until the skin is golden brown and crispy.
5. Let rest of around 30 minutes to an hour before carving.

### Using an oven

If using an oven, pre-heat at 180°C (370°F).
Cover the chicken with foil and bake for around 60 minutes or until the juices run clear.
You may have to bake the chicken longer if you use a bigger chicken.

## Serving Suggestions

Serve your roast chicken with garlic alongside some steamed vegetables, mashed potatoes, or a fresh garden salad. You can also pair it with some crusty bread to soak up the delicious juices.

## Nutritional Information (per serving)

This recipe yields 4 servings, each weighing approximately 350g.

- Calories: 550 kcal
- Protein: 52g
- Fat: 35g
- Carbohydrates: 4g
- Sodium: 1340mg

## Ingredient Substitutes

- If you can't find garlic granules, you can use garlic powder instead.
- Fresh rosemary can be replaced with dried rosemary or thyme.

## Tips and Tricks

- Use a meat thermometer to ensure your chicken is cooked through. The internal temperature should reach 74°C (165°F) in the thickest part of the meat.
- For an extra crispy skin, brush the chicken with melted butter or olive oil during the final 10 minutes of cooking.

## FAQs

### Can I cook this roast chicken in a regular oven instead of an air fryer?

Yes, you can cook this roast chicken in a regular oven. Preheat your oven to 180°C (370°F) and place the chicken on a rack in a roasting pan, breast-side down, covered in foil. Cook for 35-40 minutes, then flip the chicken breast-side up and cook for an additional 10-15 minutes or until the skin is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F) in the thickest part of the meat.

### How can I store leftover roast chicken?

Store leftover roast chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken in an oven-safe dish and warm in a preheated oven at 150°C (300°F) for 15-20 minutes, or until heated through.

### Can I freeze the cooked roast chicken?

Yes, you can freeze cooked roast chicken. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container or a heavy-duty freezer bag. Properly stored, cooked roast chicken can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

### Can I marinate the chicken for a longer time to enhance the flavor?

Yes, you can marinate the chicken for a longer time to intensify the flavors. For best results, let the chicken marinate in the spice mix for at least 2 hours or up to overnight in the refrigerator. Be sure to cover it with plastic wrap to prevent cross-contamination.

### Can I add other herbs and spices to the spice mix?

Feel free to customize the spice mix to your preference. You can add other herbs such as thyme, oregano, or sage for a more complex flavor profile. Additionally, you could add a touch of heat by incorporating paprika or cayenne pepper.


Chef RV's succulent roast chicken with garlic is an aromatic, flavorful dish that brings a festive touch to any meal. Find out how to make this dish!

Chef RV's Garlic Roast Chicken


<YouTube url="https://www.youtube.com/watch?v=yegXgBL7dmo&pp=ygUPY2hlZiBydiBwYWxhYm9r" />

## Ingredients:

### For the Palabok Sauce

- 4 tablespoons (¼ cup) cooking oil
- 1 tablespoon minced garlic
- 1 medium red onion, chopped
- 1 tablespoon atsuete (annatto) powder
- 4 tablespoons (¼ cup) fish sauce, to taste
- 50 g (½ cup) tinapa flakes (smoked fish)
- 1 Litre (4 cups) shrimp stock
- 4 tbsp (¼ cup) cornstarch diluted in 4 tbsp (1/4 cup) water
- 1 teaspoon sugar
- Salt and pepper, to taste

### For garnish:

- Hard-boiled eggs, chopped
- Cooked shrimp
- Chicharon (pork cracklings), crushed
- Spring onions, chopped
- Calamansi (or lime) wedges

### For the noodles:

- 500 g (1/2 kg) Palabok noodles

## How to Make Chef RV's Palabok

1. Heat the cooking oil in a pan over medium flame. Add the minced garlic and chopped onion, sautéing until translucent.
2. Add the atsuete powder to the pan, stirring to combine with the onion and garlic.
3. Mix in the tinapa flakes, followed by the patis puro. Then, add the sugar to enhance the flavors.
4. Pour in the shrimp stock, bringing the mixture to a boil. If you're allergic to shrimp or don't have shrimp stock on hand, chicken stock is a suitable substitute.
5. As the sauce boils, add the cornstarch slurry (cornstarch dissolved in water). This will thicken the sauce, giving it a gooey consistency. Allow the sauce to boil again, ensuring the cornstarch is stable.
6. Season the sauce with salt, freshly ground black pepper, and additional patis puro if needed. Set aside.
7. Cook the Palabok noodles according to the package instructions. Drain and set aside.
8. Place the cooked noodles on a serving plate, then pour the sauce over the noodles, ensuring an even coating.
9. Garnish the dish with chopped hard-boiled eggs, cooked shrimp, crushed chicharon, chopped spring onions, and calamansi wedges. For a vegetarian option, substitute chicharon with mushroom chips.

## Nutritional Information:

This recipe serves approximately 6 to 8 people, with a serving size of 200 grams per person.

Per serving:

- Calories: 350 kcal
- Protein: 14 g
- Carbohydrates: 50 g
- Fat: 10 g
- Sodium: 800 mg

Please note these values are estimates only.

## Ingredient Substitutions

- Tinapa flakes: substitute with smoked mackerel or Spanish sardines
- Shrimp stock: substitute with chicken stock, canned stock, or broth cubes
- Chicharon: substitute with mushroom chips for a vegetarian option
- Atsuete powder: Real annatto seeds, steep ed in hot oil, or a mix of paprika and turmeric for color
- Fish sauce (patis puro): Soy sauce, oyster sauce, or Worcestershire sauce
- Calamansi: Lime or lemon wedges

## Tips and Tricks

- Make sure the cornstarch slurry is well-dissolved before adding it to the sauce to avoid lumps.
- Adjust the sauce's consistency by adding more or less cornstarch, depending on personal preference.
- For a meatless version, use mushroom chips instead of chicharon for garnish.

## Frequently Asked Questions

### Can I make the Palabok sauce in advance?

Yes, you can prepare the Palabok sauce in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat the sauce in a saucepan over low heat, adding a little water if needed to thin it out before serving.

### What can I substitute for annatto seeds?

If you don't have annatto seeds, you can use a mixture of 1 tablespoon paprika and 1/4 teaspoon turmeric to achieve a similar color and flavor.

### Can I use other types of noodles?

While rice noodles are traditional for Palabok, you can also use other types of noodles such as egg noodles or even spaghetti. Just make sure to cook the noodles according to package instructions.

### What can I use instead of chicharon?

If you can't find chicharon or prefer a vegetarian option, you can use crushed fried garlic, fried onions, or even crushed potato chips for a crunchy topping.

### Can I add other toppings to the Palabok?

Yes, feel free to get creative with your toppings! You can add shredded chicken, sliced pork, sautéed mushrooms, or other vegetables like bell peppers, carrots, or cabbage.

### What can I use as a substitute for calamansi?

If you don't have calamansi, you can use a combination of lime and orange juice. Mix 3 parts lime juice with 1 part orange juice to create a similar flavor profile.

### Can I freeze the Palabok sauce?

Yes, you can freeze the Palabok sauce in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat it in a saucepan over low heat, adding a little water if needed to thin it out before serving.


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