Pastillas de Leche
1 1/2 cups fresh or
evaporated milk
3 tablespoons sugar
1 teaspoon butter
5 tablespoons full-cream
powdered milk
sugar for rolling
1 Combine milk and sugar in a saucepan; bring to a boil and stir constantly until it turns into a paste. Add butter and powdered milk. Mix thoroughly.
2 Take the pan off the heat and transfer mixture to a separate bowl. Set aside until pastillas are cool enough to touch but still warm. Divide pastillas into 20 pieces and roll into small cylinders.
3 Roll lightly in sugar. Wrap in paper by placing in the center of a square, rolling it into a cylinder, and tucking the ends into the roll.
Makes about 20 pastillas
evaporated milk
3 tablespoons sugar
1 teaspoon butter
5 tablespoons full-cream
powdered milk
sugar for rolling
1 Combine milk and sugar in a saucepan; bring to a boil and stir constantly until it turns into a paste. Add butter and powdered milk. Mix thoroughly.
2 Take the pan off the heat and transfer mixture to a separate bowl. Set aside until pastillas are cool enough to touch but still warm. Divide pastillas into 20 pieces and roll into small cylinders.
3 Roll lightly in sugar. Wrap in paper by placing in the center of a square, rolling it into a cylinder, and tucking the ends into the roll.
Makes about 20 pastillas
La Paz Batchoy
I kilo mami noodles
Broth
1 medium size onion, quartered
1/2 head garlic, crushed
1/2 tsp. shrimp paste (bagoong)
1 tbsp. peppercorns, crushed
2 tbsp. worcestershire sauce
10-12 c. beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
salt to taste
Toppings
250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast
Garnishing
chicharon, crushed
chopped garlic,fried
chopped spring onion
Cooking Instructions:
- In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
- Reduce heat and blanch shrimp until cooked.
- Remove shrimp from the pot, remove shell and head each shrimp, set aside.
- Add in pork, chicken and liver in the pot, let simmer for 20 to 25 minutes or until pork, chicken and liver are tender add more stock if necessary.
- Remove pork, chicken and liver from the pot, drain and let cool.
- Continue simmering the broth in low heat until ready to serve, season with salt to taste.
- Slice the pork, chicken and liver into thin strips and set aside.
- Place noodles in serving bowl and pour strained boiling stock over the noodles.
- Top with pork, chicken, liver, shrimp.
- Garnish with chicharon, spring onion and fried garlic and egg (optional).
Serve hot.
Broth
1 medium size onion, quartered
1/2 head garlic, crushed
1/2 tsp. shrimp paste (bagoong)
1 tbsp. peppercorns, crushed
2 tbsp. worcestershire sauce
10-12 c. beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
salt to taste
Toppings
250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast
Garnishing
chicharon, crushed
chopped garlic,fried
chopped spring onion
Cooking Instructions:
- In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
- Reduce heat and blanch shrimp until cooked.
- Remove shrimp from the pot, remove shell and head each shrimp, set aside.
- Add in pork, chicken and liver in the pot, let simmer for 20 to 25 minutes or until pork, chicken and liver are tender add more stock if necessary.
- Remove pork, chicken and liver from the pot, drain and let cool.
- Continue simmering the broth in low heat until ready to serve, season with salt to taste.
- Slice the pork, chicken and liver into thin strips and set aside.
- Place noodles in serving bowl and pour strained boiling stock over the noodles.
- Top with pork, chicken, liver, shrimp.
- Garnish with chicharon, spring onion and fried garlic and egg (optional).
Serve hot.
Puto Cheese
4 cups flour
2 cups sugar
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/2 cup butter, melted
1 egg
Cheese - cut into small pieces
Combine all dry ingredients in a mixing bowl. Mix well.
Add butter, evaporated milk, egg, water and mix all ingredients thoroughly.
Pour mixture in molds or small cupcake pans (3/4 full).
Put cheese on top of the mixture.
Pre-heat the steamer.
Put the molds in the steamer and steam for 20 minutes.
Remove the puto from the molds and serve!
http://www.wikihow.com/Make-Puto-(Steamed-Rice-Cake)
2 cups sugar
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/2 cup butter, melted
1 egg
Cheese - cut into small pieces
Combine all dry ingredients in a mixing bowl. Mix well.
Add butter, evaporated milk, egg, water and mix all ingredients thoroughly.
Pour mixture in molds or small cupcake pans (3/4 full).
Put cheese on top of the mixture.
Pre-heat the steamer.
Put the molds in the steamer and steam for 20 minutes.
Remove the puto from the molds and serve!
http://www.wikihow.com/Make-Puto-(Steamed-Rice-Cake)
Chicken Macaroni Soup
2 cups deboned chicken leftovers
1/2 cup red and green pimientos
1/2 cup celery
1 cup cabbage
1/2 cup carrots
3 tablespoons cooking oil
1/4 cup minced garlic
1/2 cup chopped onions
8 cups chicken stock
1 cup uncooked macaroni pasta
1/4 cup Parmesan cheese
1 cup fresh milk
salt and pepper to taste
1 Flake or cube chicken leftovers. Dice peppers and celery. Cut cabbage into shreds and carrots into ribbon like strips. Set aside.
2 Heat oil in a medium pot, and sauté garlic and onions. Add the cubed chicken and stir. Pour in chicken stock and bring to a boil. Add the pasta and stir so macaronis don’t stick together. Allow to boil for about 5 minutes more or until pasta is half-cooked. Add carrots, cabbage, celery, and pimientos, in that order. When pasta is al dente (firm to the bite), throw in Parmesan cheese and milk. Season with salt and pepper.
3 Transfer to a soup bowl and serve with croutons or crackers. Serve hot. Mix well. Season with salt and pepper, if desired.
Macaroni-cooking tip: The macaroni will continue cooking in the soup even after the heat has been turned off. If left sitting in stock, pasta continues to absorb the liquid as it cools. When this happens, simply add stock again when reheating. Be sure to bring additional liquid to a boil first before throwing in pasta and vegetables, to avoid soggy
macaroni.
Serves 5 to 6
http://www.yummy.ph/recipe/chicken-macaroni-soup
1/2 cup red and green pimientos
1/2 cup celery
1 cup cabbage
1/2 cup carrots
3 tablespoons cooking oil
1/4 cup minced garlic
1/2 cup chopped onions
8 cups chicken stock
1 cup uncooked macaroni pasta
1/4 cup Parmesan cheese
1 cup fresh milk
salt and pepper to taste
1 Flake or cube chicken leftovers. Dice peppers and celery. Cut cabbage into shreds and carrots into ribbon like strips. Set aside.
2 Heat oil in a medium pot, and sauté garlic and onions. Add the cubed chicken and stir. Pour in chicken stock and bring to a boil. Add the pasta and stir so macaronis don’t stick together. Allow to boil for about 5 minutes more or until pasta is half-cooked. Add carrots, cabbage, celery, and pimientos, in that order. When pasta is al dente (firm to the bite), throw in Parmesan cheese and milk. Season with salt and pepper.
3 Transfer to a soup bowl and serve with croutons or crackers. Serve hot. Mix well. Season with salt and pepper, if desired.
Macaroni-cooking tip: The macaroni will continue cooking in the soup even after the heat has been turned off. If left sitting in stock, pasta continues to absorb the liquid as it cools. When this happens, simply add stock again when reheating. Be sure to bring additional liquid to a boil first before throwing in pasta and vegetables, to avoid soggy
macaroni.
Serves 5 to 6
http://www.yummy.ph/recipe/chicken-macaroni-soup
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