Puto (Steamed Rice Cakes)
1 cup water
1 tablespoon cooked rice
½ cup sugar
1 tablespoon baking powder
plastic wrap
oil for brushing plastic wrap
- Wash rice and soak in water for at least 5 hours. Add the cooked rice. Put the rice in a blender. Add enough soaking water to reach the level of rice. Blend for 1½ minutes.
- Pour the blended rice into a bowl and add the rest of the water, sugar, and baking powder. Mix until smooth. Using cheesecloth or a very fine sieve, strain the mixture into another bowl.
- Brush the plastic wrap with oil, line each well of muffin pan or 1¾ inch puto molds. Trim the wrap so that each one fits snugly into each well or mold. Pour 2 tablespoon of the mixture into each well or mold. Steam on high heat for 15 minutes, undisturbed.
- Remove muffin pan or molds from steamer and let cool. When cooled, pull up each puto using the plastic wrap, discard plastic. Serve with butter or grated coconut.
Green Mussels Adobo (Adobong Tahong)
1/2 kilo mussels
3 tbsp soy sauce
2 tbsp vinegar
2 cloves garlic, chopped
1 medium onion, chopped
1 tbsp ginger, cut in strips
1 cup mussels broth
vegetable oil
salt and pepper
1. Wash and remove the beard of mussels.
2. Boil mussels in a pan until the shells open. Set aside the broth.
3. Remove the meat of the mussels from the shell.
4. Heat vegetable oil in a pan and saute onion, garlic and ginger.
5. Add in mussels, vinegar and soy sauce.
6. Add in mussels broth and simmer for 5 to 10 minutes until almost all liquid is gone.
7. Add salt and pepper to taste.
8. Serve and enjoy!
3 tbsp soy sauce
2 tbsp vinegar
2 cloves garlic, chopped
1 medium onion, chopped
1 tbsp ginger, cut in strips
1 cup mussels broth
vegetable oil
salt and pepper
1. Wash and remove the beard of mussels.
2. Boil mussels in a pan until the shells open. Set aside the broth.
3. Remove the meat of the mussels from the shell.
4. Heat vegetable oil in a pan and saute onion, garlic and ginger.
5. Add in mussels, vinegar and soy sauce.
6. Add in mussels broth and simmer for 5 to 10 minutes until almost all liquid is gone.
7. Add salt and pepper to taste.
8. Serve and enjoy!
Tortang Tahong
1/4 of a small onion, sliced
1 cup tahong or mussels, cooked, removed from shells and sliced
1 cup mung bean sprouts or asparagus
2 tsps oyster sauce
4 eggs
1/4 cup bell pepper strips
1 medium stalk green onion, sliced diagonally
salt and pepper to taste
1. Heat 1/2 TBSP oil in a skillet. Saute onions for 1 minute. Add tahong or mussels and saute for another minute. Add mung bean sprouts or asparagus; cook for 3-5 minutes or until veggies are cooked but still crisp. Remove from pan, then stir in oyster sauce. Cool and set aside.
2. Beat eggs until foamy. Add cooled mixture from step 1, bell peppers and green onions. Season with salt and pepper according to taste.
3. In the same pan, heat the vegetable oil. Swirl pan to coat evenly with oil. Add egg mixture then, as some part of the omelette starts to set, make a few holes using a spatula to let uncooked portion run and cook underneath or flip the egg to cook the other side.
Cream of Corn Soup
4 cups canned or fresh corn, grated
2 egg yolks
2 tablespoons butter
2 tablespoon flour
2 cups evaporated milk and 2 cups water
Salt to taste
Procedure:
Put the corn into a double boiler with 3 cups milk and cook for 20 minutes.
Make a white sauce of butter, flour, and the milk and corn mixture.
Add salt to taste and cook for 5 more minutes.
Beat the egg yolks well and add to the remaining cup of cold milk.
Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly.
Water may be added if a thinner soup is desired. Beat and serve hot.
2 egg yolks
2 tablespoons butter
2 tablespoon flour
2 cups evaporated milk and 2 cups water
Salt to taste
Procedure:
Put the corn into a double boiler with 3 cups milk and cook for 20 minutes.
Make a white sauce of butter, flour, and the milk and corn mixture.
Add salt to taste and cook for 5 more minutes.
Beat the egg yolks well and add to the remaining cup of cold milk.
Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly.
Water may be added if a thinner soup is desired. Beat and serve hot.
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