31/05/2026
Last month, umpisa pa lang ng buwan meron na akong na-try na recipe. This month, umabot talaga hanggang dulo bago ko nagawa ang personal foodie project ko.
Pero woot woot… nakagawa ako ng Chicken Cordon Bleu! Not at all perfect, pero I think pasadong pasado naman for a first-timer.
I followed Tata’s Food Shop’s recipe for this.
• I brined filleted chicken breast in water, salt, pepper, and calamansi juice all morning,
• Then by 2pm, binalot ko na, layering it with a slice of ham and a slice of cheese. I used aluminum foil
• Kasi in-steam ko muna for 10 minutes lang, baka kasi mag-ooze out yung cheese, I just want it cooked lang para di ako kabado mag-prito later.
• After steaming, pinalamig ko lang then nilagay sa ref.
• Noong ipi-prito na, I had three plates: I coated the logs with flour, then sa egg, then sa bread crumbs. Yung flour nilagyan ko lang ng konting garlic powder, pero yung egg at breadcrumbs, walang seasoning.
• I fried the breaded chicken in medium heat, allowing one side to brown a little bit before turning them. Once nag golden brown na, hinango ko na at pina-rest nang patayo para mag-stay crispy.
• For the sauce, I made the typical Mornay sauce - butter, flour, milk, a little cream, grated cheese, a pinch of salt and white pepper, and a pinch of nutmeg, too.
• I sliced the Cordon Bleu noong ihahain na.
It was a nerve-wracking experience… ayaw kong pumalpak kasi mahal ang ingredients eh. Tho hindi perfect yung pagkakagawa ko (pag fillet pa lang ng manok nanganib na ang project ko), happy ako sa final product. My sister was happy, too… favorite kasi niya to pero di namin nagagawa kasi mahirap nga.
Sa susunod na gagawa ako, I might use cheese the size of a finger and keep it in the middle, hindi kasi masyadong visible ang cheese kapag slices yung ginamit. Pag-aaralan kong mabuti ang pag-debone at fillet ng manok, kasi kahit naprito ko nang maayos yung hiwa-hiwalay na chicken, nahirapan ko talaga sa pag-slice. As you can see, may isang slice diyan na nawalan ng outer chicken, kahit anong bilis at ingat ko mag-slice, humiwalay pa rin.
