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 articlePretty in the rain
Next articleReady to deliver


Please enter your comment!
Please enter your name here

Latest news

C’est La Vie Tour of Vie at Southern Plains

Celebrating life, styles, and the future, the VCDC team (Victor Consunji Development Corporation) designed an incredibly engaging tour for...


INNOVATION MATTERS. Special occasions have never been more delectable and rewarding as Novotel Manila - Araneta City presents its...

MAFBEX Opens Its Doors Once Again

Recently, the country’s premier food and beverages expo returned to the World Trade Center, Manila. MAFBEX brought everyone to...

Spend your Special Day with your number one man of your life!

This year, you can add something extra special to your Father’s Day plans by surprising him with a unique...
- Advertisement -spot_img

MAFBEX is Going to A New World of Good Taste

With the pandemic affecting restaurants and small food business owners. Manila Food & Beverages Expo, or MAFBEX aims to...

Pick Your Potion: Celebrating Filipino Flavors in the Sky

Marco Polo Ortigas, Manila and Asian Dragon Magazine introduce Destileria Philippine-inspired cocktails at VU's Sky Bar and Lounge Capping off...

Must read

‘La maison’ of elegance

The lady of the house, an entrepreneur and civic...

The economies of scale

There was a time when a supermarket was a...

A culinary-and visual-treat

Her nickname means “showing pleasure” and that’s exactly how...

Straight from the catwalk

These catwalk beauty looks will inspire you to make...

Fake news

The phrase itself reeks of prevarication. “Fake news” is,...
- Advertisement -spot_imgspot_imgspot_img