FoodA Spanish chef’s comfort food

A Spanish chef’s comfort food

-

- JAGUAR F-TYPE -spot_img

Chef Miguel de Alba’s father is Don Anastacio de Alba, founder of the Spanish specialty restaurant Alba Restaurante Español and a great cook, particularly of Spanish dishes. Even if Chef Miguel originally wanted to become a doctor and took up accountancy in college, his real passion prevailed, and he took after his father. When he realized his true calling, he nurtured the passion and honed his innate skills by taking up culinary arts at the Center for Culinary Arts Manila (CCA). Afterwards, he joined his father as general manager and executive chef of . He now handles the restaurant with his loving wife Cachelle.

Chef Miguel grew up eating Spanish food, so it comes as no surprise that his childhood comfort food is Spanish. Croquetas de Bacalao happens to be one such comfort dish for him. It is so special to the family that Croquetas de Bacalao is served in the restaurant, one of the recipes he loves to share whenever he is asked to do a cooking demonstration.

‘Croquetas de Bacalao’

Yields four to six servings

For the croquetas:

  • 500 grams potatoes, peeled and quartered
  • 200 grams bacalao (dried salted codfish), chopped
  • 2 tsp chopped garlic
  • 2 Tbsp chopped parsley
  • 2 Tbsp almond flakes
  • 1/4 cup butter, softened
  • Ground white pepper
  • All-purpose flour
  • Egg, beaten
  • Breadcrumbs
  • Oil for deep-frying
  1. Boil potatoes in lightly salted water until tender.
  2. Coarsely mash potatoes together with the bacalao, garlic, parsley, almonds, butter, and pepper.
  3. Form into balls and roll in flour. Dip in beaten eggs, then cover with breadcrumbs.
  4. Chill for one to two hours.
  5. Heat oil and deep-fry croquetas in batches until golden brown.
  6. Remove and set aside.

For the sauce:

  • 1 tsp chopped garlic
  • 1 Tbsp olive oil
  • 1/2 cup canned red pimientos, chopped
  • 1 can tomatoes, peeled and puréed
  • 1 tsp chopped fresh basil
  • Salt and pepper
  1. Sauté garlic in olive oil. Add chopped pimientos and puréed tomatoes.
  2. Simmer for six to eight minutes.
  3. Add chopped basil, and season with salt and pepper to taste.
  4. Serve on the side as dipping sauce.

Photographs by Rafael R. Zulueta

 This article originally appeared on Asian Dragon’s April-May 2017 issue, available for order on Facebook or downloadable from Magzter.

Previous article
Next article

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest news

Flavors of prosperity at Joy~Nostalg Hotel & Suites Manila

As the Year of the Dragon unfolds, Joy Nostalg Hotel & Suites Manila joyously marked the occasion with "Flavors...

Zenaida ‘Nedy’ Rustia Tantoco, 77: Empress, matriarch, icon

Nedy Tantoco lived, breathed, and embodied international luxury and professional family values. As the matriarch of the Tantoco family and...

Feast on love this Valentine’s Day

Love on the menu at Diamond Hotel Indulge this love month with Diamond Hotel Philippines’ enchanting Valentine's offers. Exquisite dining...

Prime opportunities for Filipinos in Greece

Golden Visa Centrale (GVC), a leading international property marketing consultancy specializing in residency by investment, has announced its latest...
- Advertisement -spot_img

Welcome the Year of the Wood Dragon in Manila

Auspicious offerings at City of Dreams Manila City of Dreams Manila rings in the Year of the Wood Dragon, considered...

A celebration of Mediterranean food and culture with Doña Elena

As one of the most influential types of cuisine, primarily for its abundant use of plant-based ingredients, Mediterranean food...

Must read

Color theory

It’s all about hue! Bright colors and monochromatic tones...

Why there’s much to love in the Philippines

A FEW years ago, my family and I took...

Overcoming my cell phone addiction

I must confess: I had become a cell phone...

A rebel to clean up Customs

If former rebel general and subsequent political prisoner Danilo...

Consumed by good food

“My name is always a conversation starter,” says Eric...
- Advertisement -spot_imgspot_imgspot_img