SPECIAL PUTONG PUTI
2 cups cake flour
1 cup white sugar
3 tsp. baking powder
3/4 cup water
Combine 1st mixture. Set aside.
2 egg whites
1/4 cup white sugar 1 salted egg
Beat eggwhites until stiff. Gradually add sugar while beating
continuously. Then, add to 1st mjxture, mix and blend well.
Line muffin pan with wax paper and pour prepared mixture.
Top with slices of salted egg. Cover steamer with cheese cloth.
Steam for 25-30 minutes.
Regular Putong Puti
4 cups all-purpose flour
3 eggs
21/2 cups white sugar 31/2 cups water
3 tbsp. baking powder
Mix together flour, baking powder, and sugar.
Beat eggs in bowl, add water. Then, add flour mixture.
Strain for fine texture. Pour into puto molds (full). If you will
use a baking pan, grease pan with butter or line with foil or
banana leaves.
Steam for 15-20 minutes.
For special puto, top with sliced white cheese or salted eggs
before steaming.
Soak rice for 6 hours and grind with cooked rice. Let stand overnight. Add 1/4 cup water (add more water if galapongjis too thick). Add all ingredients and blend well until smooth.
Pour on muffin pan lined with wax paper. Steam for 25 minutes.
Showing posts with label merienda. Show all posts
Showing posts with label merienda. Show all posts
Tuesday, October 4, 2011
How to make puto cuchinta
1 cup all-purpose flour
2 cups water 1 tsp lija
1 cup brown sugar (packed)
Red rood coloring
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended.
Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.
2 cups water 1 tsp lija
1 cup brown sugar (packed)
Red rood coloring
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended.
Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.
PANSIT BUKO (COCONUT)
3-4 cups grated buco
1 large chicken breast (cooked, flaked) 1/4 kilo shrimps, shelled 1 large onion sliced 4 cloves garlic, minced 1 carrot, thin strips
10 pcs. stringbeans sliced diagonally, 1 cup shreaded cabbage 1 tsp. vetsin
11/2 cups chicken broth
2 tbsp. patis salt to taste
2 tbsp chopped kintsay 2 tbsp. cooking oil
Saute' garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, ; then, pour in chicken broth. Simmer for 10 minutes and add vegetables.
When vegetables are almost done, set aside 1 cup for topping.
Add grated buco in pan. Stir and cook for 5 minutes.
Arrange pancit-buco on a plate and spread the remaining
sauteed mixture on top.
Sauce: patis and calamansi juice.
1 large chicken breast (cooked, flaked) 1/4 kilo shrimps, shelled 1 large onion sliced 4 cloves garlic, minced 1 carrot, thin strips
10 pcs. stringbeans sliced diagonally, 1 cup shreaded cabbage 1 tsp. vetsin
11/2 cups chicken broth
2 tbsp. patis salt to taste
2 tbsp chopped kintsay 2 tbsp. cooking oil
Saute' garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, ; then, pour in chicken broth. Simmer for 10 minutes and add vegetables.
When vegetables are almost done, set aside 1 cup for topping.
Add grated buco in pan. Stir and cook for 5 minutes.
Arrange pancit-buco on a plate and spread the remaining
sauteed mixture on top.
Sauce: patis and calamansi juice.
PANCIT PALABOK
Noodles
1/2 kilo of white and round miki
Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodle is cooked. Drain. Transfer on plate. Top with gamishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.
Garnish
squid adobo (pusit)
flaked fish meat (tinapa)
pork sitsaron: coarsely pounded powdered pork sitsaron fried minced garlic cooked shrimps, shelled hard boiled eggs: sliced chopped spring onions
Palabok
1/2 kilo fresh small crabs (possibly w/soft shell) 1 large onion, chopped finely 4 cloves garlic, minced 3 tbsp. cornstarch
1'/2 cups water
3 tbsp. atchuete seeds
or 2 tbsp. atchuete oil 2 tbsp. patis
1 tsp. vetsin
Wash crabs, open up and extract fat from top shell, squeeie out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1/2 cups water. Set aside juice. Saute garlic till brown. Add onion. Add crabs fat and meat, season with patis. Stir for 2 minutes and add crab juice. Season with patis and vetsin. Let boil for 10 minutes, stirring constantly. Then, add dissolved cornstarch, stir until it thickens
1/2 kilo of white and round miki
Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodle is cooked. Drain. Transfer on plate. Top with gamishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.
Garnish
squid adobo (pusit)
flaked fish meat (tinapa)
pork sitsaron: coarsely pounded powdered pork sitsaron fried minced garlic cooked shrimps, shelled hard boiled eggs: sliced chopped spring onions
Palabok
1/2 kilo fresh small crabs (possibly w/soft shell) 1 large onion, chopped finely 4 cloves garlic, minced 3 tbsp. cornstarch
1'/2 cups water
3 tbsp. atchuete seeds
or 2 tbsp. atchuete oil 2 tbsp. patis
1 tsp. vetsin
Wash crabs, open up and extract fat from top shell, squeeie out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1/2 cups water. Set aside juice. Saute garlic till brown. Add onion. Add crabs fat and meat, season with patis. Stir for 2 minutes and add crab juice. Season with patis and vetsin. Let boil for 10 minutes, stirring constantly. Then, add dissolved cornstarch, stir until it thickens
PANCIT MALABON
1 1/2 cups all-purpose-flour
1/2 tbsp. fine salt
1/2 cup water ,
1/4 tsp. lemon-yellow food coloring 1 tsp. lihia or wood-ash lye
2-3 tbsp cornstarch
95 ' 97
1/2 kilo miki (white, thick & round noodles) 2/3 cup coarsely pounded sitsaron baboy 2/3 cup flaked fish meat (tinapa) 1/2 kilo pork fat (cubed) 1/4 kilo fresh shrimps (cooked, shelled) 1/4 kilo fresh squid (adobo) 1/2 kilo talaba (adobo)
2 eggs, hard boiled
5-6 cloves garlic minced
3 tbsp atchuete seeds
salt to taste
Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.
Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cubed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.
Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. Garnish with slices of cooked egg.
Serve with puto or camachile cookies. Sauce: patis and calamansi juice.
1/2 tbsp. fine salt
1/2 cup water ,
1/4 tsp. lemon-yellow food coloring 1 tsp. lihia or wood-ash lye
2-3 tbsp cornstarch
95 ' 97
1/2 kilo miki (white, thick & round noodles) 2/3 cup coarsely pounded sitsaron baboy 2/3 cup flaked fish meat (tinapa) 1/2 kilo pork fat (cubed) 1/4 kilo fresh shrimps (cooked, shelled) 1/4 kilo fresh squid (adobo) 1/2 kilo talaba (adobo)
2 eggs, hard boiled
5-6 cloves garlic minced
3 tbsp atchuete seeds
salt to taste
Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.
Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cubed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.
Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. Garnish with slices of cooked egg.
Serve with puto or camachile cookies. Sauce: patis and calamansi juice.
CHICKEN MAMI
1/4 kilo mami noodles
1 pc. chicken breast, cooked & flaked 6-7 cups chicken broth
1 large onion, chopped 1 tbsp vetsin
5 cloves garlic, sliced thinly, fried
a few sprigs of spring onions, chopped salt to taste
1 egg, beaten and fried, sliced into thin strips
Add chopped onion to chicken broth, season with salt and vetsin. Boil.
Place noodles in a deep bowl. Top with flaked chicken meat, fried garlic, and egg strips. Pour in hot chicken broth and sprinkle chopped spring onions on top. Serve hot.
Note: For a special mami, add 1 raw egg (unbeaten) on top of your hot mami before serving.
1 pc. chicken breast, cooked & flaked 6-7 cups chicken broth
1 large onion, chopped 1 tbsp vetsin
5 cloves garlic, sliced thinly, fried
a few sprigs of spring onions, chopped salt to taste
1 egg, beaten and fried, sliced into thin strips
Add chopped onion to chicken broth, season with salt and vetsin. Boil.
Place noodles in a deep bowl. Top with flaked chicken meat, fried garlic, and egg strips. Pour in hot chicken broth and sprinkle chopped spring onions on top. Serve hot.
Note: For a special mami, add 1 raw egg (unbeaten) on top of your hot mami before serving.
Lomi Pinoy Merienda
1/4 kilo lomi noodles (flat)
1/2 cup pork (sliced into strips) 1/2 cup shrimps, shelled 1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed 1 cup shredded cabbage 1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch, dissolved in water 2 raw eggs
2 tbsp. patis
salt to taste 1 tsp. vetsin
Saute garlic and onion. When brown add pork, shrimps and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir irt. Do not boil. Serve at once.
1/2 cup pork (sliced into strips) 1/2 cup shrimps, shelled 1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed 1 cup shredded cabbage 1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch, dissolved in water 2 raw eggs
2 tbsp. patis
salt to taste 1 tsp. vetsin
Saute garlic and onion. When brown add pork, shrimps and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir irt. Do not boil. Serve at once.
Subscribe to:
Posts (Atom)