Chef Harold Cooking Show

24/10/2025

21/10/2025

Tortang Tuna

⏳ Prep Time: 15 minutes ⏳ Cooking Time: 10 minutes ⏳ Total Time: 25 minutes 🍽️ Servings: 3 🌏 Cuisine: Asian

Ingredients:
• 2 cans (170 g each) tuna
• 2–3 tbsp vegetable oil
• 4 eggs, beaten
• 1 medium tomato, finely chopped
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 1 bunch spring onions (sliced into 1-inch pieces)
• 1 tsp salt
• 1 tsp black pepper
• ketchup (for dipping)

Instructions:
1. Slice the spring onions, finely chop the tomato, onion, and garlic. Set aside.
2. In a clean bowl, beat the eggs. Add salt and black pepper, then whisk until smooth. Set aside.
3. Open the tuna cans and pour the contents into a strainer to remove excess liquid. Set aside.
4. In a mixing bowl, combine the drained tuna, beaten eggs, tomato, onion, garlic, and spring onions. Mix well until evenly blended.
5. Heat vegetable oil in a pan over medium heat. Scoop about two spoonfuls of the tuna mixture and portion into the pan. Flatten slightly and fry for 2–3 minutes on each side or until golden brown.
6. Transfer to a serving plate and serve hot with steamed or fried rice.
7. Enjoy!

Tips:
• Add a small amount of breadcrumbs or flour to help bind the mixture and keep it firm when frying.
• For extra flavor, serve with ketchup, sweet chili sauce, or soy sauce and calamansi/lemon mix as a dipping sauce.

21/10/2025

18/10/2025

Tofu and Kangkong with Sweet Chili Sauce

⏳ Prep Time: 10 minutes ⏳ Cooking Time: 15 minutes ⏳ Total Time: 25 minutes 🍽️ Servings: 2 🌏 Cuisine: Asian

Ingredients:
• 1 block tofu (sliced into cubes)
• 1/4 cup flour
• Vegetable oil (for frying and sautéing)
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 60 ml water
• 1/4 cup sweet chili sauce
• 1 tsp all-purpose seasoning
• 1 tsp light soy sauce
• 1 tsp black pepper
• 1 bunch kangkong (water spinach), trimmed and separated

Instructions:
1. Slice the tofu into cubes and place in a bowl, and chop the onion and garlic. Prepare the kangkong by cutting it into pieces and set aside.
2. Heat a pan over medium heat and pour in oil. Wait until the temperature reaches about 180°C.
3. While heating the oil, in a bowl with tofu put flour to coat it.
4. Fry the tofu pieces in hot oil for 8–10 minutes or until golden brown. Remove from the pan and set aside. Discard the used oil and clean the pan.
5. Heat a small amount of oil in the same pan over medium heat.
6. Sauté the onion and garlic until fragrant.
7. Add water, sweet chili sauce, all-purpose seasoning, soy sauce, and black pepper. Stir and let the sauce simmer until slightly thickened.
8. Add the fried tofu and kangkong. Toss gently and cook for 2–3 minutes, just until the kangkong is tender.
9. Turn off the heat and transfer to a serving plate.
10. Serve hot with steamed rice or fried rice. Enjoy!

Tips:
• Cook the kangkong for only about 2 minutes to keep the leaves bright green and slightly crisp.
• You may add a little calamansi or lemon juice to balance the sweetness of sauce.

17/10/2025

Blueberry and Cheese Ice Cream Shake

Ingredients:
• 125 g blueberries
• 250 ml low-fat milk
• 3 scoops cheese ice cream

Instructions:
1. Combine the blueberries, milk, and cheese ice cream in a blender.
2. Blend until smooth and creamy.
3. Turn off the blender once the texture is well mixed.
4. Pour into a glass and enjoy your refreshing shake!

Tips:
• For an extra chill, refrigerate the shake for a few minutes before serving, or enjoy it right away topped with whipped cream.
• Garnish with fresh blueberries, a cream cheese drizzle, or graham crumbs for a café-style touch.