Curiosity Got The Chef

IT ALL BEGINS WITH ONE DELICIOUS QUESTION.

Hosted by Chef Sharwin Tee, Curiosity Got The Chef airs on the Lifestyle Network (SkyCable Ch. 52)

Schedule:
PREMIERE
Wednesday 9:30PM
REPLAYS
Thursday 8:00AM
Saturday 6:00PM
Sunday 10:30AM
Monday 2:00PM

  • Question

    Question

    hi chef Sharwin! As you new fan, I would like to ask you, What made you become a chef?

    I first thought of it because I was in awe of Stephen Yan and his show Wok With Yan. :-) 

  • Question

    Question

    Hi Chef! How can I see you in person? :)

    I’m always around so you probably will! I’ll be in SM Megamall next Thursday afternoon and SM North on the 20th to do demos I think. :-)

  • Question

    Question

    Hi Chef! I am a fan of yours, just want to ask if what can be a great alternative for coffee and tea? thanks

    Not sure why you want to replace coffee or tea except for the caffeine so you can try ginger tea, basically ginger boiled in water with a touch of honey or guyabano tea. They sell guyabano leaves in weekend markets now. :-)

  • Question

    Question

    Hi Chef Sharwin! I always enjoy watching your show and you're one of the people who inspired me to have more enthusiasm while working in the kitchen. I'm a mom of a 2-year old toddler (and currently pregnant with my second child) and I'm finding it difficult to excite him with my cooking. He loves finger food; basically everything that's fried & greasy. I'm running out of ideas and I just wish I could persuade him to eat "healthier" dishes. Your thoughts? Thank you very much!

    Actually we’re shooting a future show with some ideas for kids’ baon. they could help you out. Basically though, try to “sneak in” some veggies into what he usually likes, like putting in veggies in burgers or frying up veggies to partner with chicken or blend a cream soup with veggies. :-)

  • Picture

    Picture

    I re-worked the classic Chicken Pastel to achieve more texture and to make the recipe easier to cook! It is perfect for a Family gathering or as a potluck party contribution.  
Chicken Onion Pastel Pie

 

Ingredients (serves 6 to 8)

 

11/2 cups bread crumbs

¼ cup chopped parsley

70 g butter, melted

2 large onions sliced thinly

½ red pepper minced

½ carrot, cut into small cubes

500 g chicken meat , cooked

4 cloves garlic, minced

4 sprigs fresh thyme

salt, black pepper, paprika

11/2 cups of fresh milk

120 g cheddar cheese

3 tbsps olive oil

4 eggs

 

Directions:

 

1. In a bowl, combine parsley and bread crumbs and pour melted butter over them. Mix well. Press onto an oiled pie plate and bake at 350 degrees C for 10 minutes.

2. Saute onions, red pepper, carrots, garlic and thyme in olive oil in low to medium heat until barely caramelized. Season with salt and pepper.  Mix in the chicken meat.  Pour both into the pie crust.

3.  Combine eggs and milk and season with salt and pepper. Pour over the pie filling.

4.  Top with grated cheese and bake for 25 minutes.

    I re-worked the classic Chicken Pastel to achieve more texture and to make the recipe easier to cook! It is perfect for a Family gathering or as a potluck party contribution.  

    Chicken Onion Pastel Pie

     

    Ingredients (serves 6 to 8)

     

    11/2 cups bread crumbs

    ¼ cup chopped parsley

    70 g butter, melted

    2 large onions sliced thinly

    ½ red pepper minced

    ½ carrot, cut into small cubes

    500 g chicken meat , cooked

    4 cloves garlic, minced

    4 sprigs fresh thyme

    salt, black pepper, paprika

    11/2 cups of fresh milk

    120 g cheddar cheese

    3 tbsps olive oil

    4 eggs

     

    Directions:

     

    1. In a bowl, combine parsley and bread crumbs and pour melted butter over them. Mix well. Press onto an oiled pie plate and bake at 350 degrees C for 10 minutes.

    2. Saute onions, red pepper, carrots, garlic and thyme in olive oil in low to medium heat until barely caramelized. Season with salt and pepper.  Mix in the chicken meat.  Pour both into the pie crust.

    3.  Combine eggs and milk and season with salt and pepper. Pour over the pie filling.

    4.  Top with grated cheese and bake for 25 minutes.

  • Picture

    Picture

    DEEP FRIED HOPIA with HAW SAUCE
Move over, Deep Fried Twinkie. Deep Fried Hopia kicks butt and takes names. Frying the hopia makes the bean filling mushy and delicious and the crunchy batter gives a great contrast of texture. Preserved haw fruit can be found in Chinese delis in Binondo. A berry jam would be a good substitute if you can’t find haw fruit.
Ingredients (serves 4)
 1 pack hopia munggo
1 cup rice or all purpose flour
1 egg
1 cup ice water
1 cup preserved haw fruit, pitless and chopped 
1 cup water
½ cup sugar
powdered sugar for garnish
haw flakes for garnish
Directions:
1.     In a pot, combine sugar, water and chopped haw fruit.  Simmer for 10 minutes or until thick.  Blend the syrup in a blender.
2.     In a bowl, combine flour and egg.  Pour in half of the ice water and mix slightly until a thin batter is formed.
3.     Slice each hopia diagonally in half and dip into the batter.
4.     In 365 degree F oil, fry the hopia pieces until crispy.
5.     Serve immediately with syrup on the side with crushed haw flakes and powdered sugar for garnish.

    DEEP FRIED HOPIA with HAW SAUCE

    Move over, Deep Fried Twinkie. Deep Fried Hopia kicks butt and takes names. Frying the hopia makes the bean filling mushy and delicious and the crunchy batter gives a great contrast of texture. Preserved haw fruit can be found in Chinese delis in Binondo. A berry jam would be a good substitute if you can’t find haw fruit.

    Ingredients (serves 4)

     1 pack hopia munggo

    1 cup rice or all purpose flour

    1 egg

    1 cup ice water

    1 cup preserved haw fruit, pitless and chopped 

    1 cup water

    ½ cup sugar

    powdered sugar for garnish

    haw flakes for garnish

    Directions:

    1.     In a pot, combine sugar, water and chopped haw fruit.  Simmer for 10 minutes or until thick.  Blend the syrup in a blender.

    2.     In a bowl, combine flour and egg.  Pour in half of the ice water and mix slightly until a thin batter is formed.

    3.     Slice each hopia diagonally in half and dip into the batter.

    4.     In 365 degree F oil, fry the hopia pieces until crispy.

    5.     Serve immediately with syrup on the side with crushed haw flakes and powdered sugar for garnish.

  • Question

    Question

    Hi chef, what brand of pans are you using on your show? Thanks

    I use Scan Pan cook ware on the show. :-)

  • Question

    Question

    hi chef, i am a cancer patient and is not allowed to eat any dairy products,can you teach me how to make alternative cheese and butter?

    I’m sorry but I don’t have any alternative for cheese yet. i think there are artificial alternatives for butter but i’m not sure how good they are.

  • Question

    Question

    Hi Chef! I just watched the CGTC episode tonight and I was wondering, how do you cook Chicken breast without drying it out? =( P.S. that was a very interesting presentation of Tinola!

    You can sear the chicken breast on the pan and then finish cooking in the oven.

  • Question

    Question

    hi chef sharwin im one of your avid fan... i love watching your show... can you suggest me an affordable meal or meryenda for my barkada (group of 10) my barkada are all boys and i am the only girl. thanks

    Did you see my boys night in episode? there are good inexpensive recipes there. :-)