A Filipino Recipe

[mc_simmons]

LA PAZ BATCHOY ( A Philippine Bowl of Noodles )

Ingredients:

2 tbsps. cooking oil
1 head garlic, minced
1 medium onion, minced
200 g. pork kasim, boiled & cut to strips
1 MAGGI Pork Broth Cube, crushed
2 cups pork broth
2 cups water
150 g. fresh miki, washed
100 g. pork liver, cut to strips
spring onions, chopped
chicharon, pounded (optional)

Instructions:

1. Heat oil and saute garlic until brown. Set aside, leaving only about 2 cloves in the pan.

2. Add onion, pork strips and MAGGI Pork Broth Cube, cook a few min.

3. Stir in pork broth and water. Bring to boil then add miki and liver. Simmer about 2 min. then serve topped with fried garlic, spring onions and chicharon if desired.

 

[mc_simmons]

Yema Ball

Yema is a sweet concoction made with milk and egg yolks. My 5-year-old niece named "joy-joy" had been asking for the longest time if we could make pastillas. Well, the thought of rolling each tiny pastillas and wrapping it in paper just seemed too much work. Yema balls would be easier. Same taste, same texture but no wrapping necessary. Just a toothpick will do. But if you're particular with cleanliness, then get colorful cellophanes. While trying to decide what we would have for lunch this weekend, my cutie niece and I made some yema balls from a can of condensed milk, an egg yolk, a little butter, pounded peanuts and white sugar. Traditional recipes don’t include an egg yolk and margarine, but I want something unique.

They were so good that my niece was “tasting” the cooked mixture before she could roll it into balls. Yep, division of labor. I did the cooking and the stirring; she did the rolling.:wink:

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Ingredients :

1-1/2 c. of sweetened condensed milk
1 50-g. pack of peanuts
1 egg yolk
1 tbsp. of soften margarine
1 cup white sugar


Cooking procedure :

Pour the condensed milk into a small saucepan. Set the stove to medium and heat gently. Do not boil.

Beat the egg yolk in a bowl. Pour in the half of the heated condensed milk into the bowl and stir to blend in the egg yolk. Add the pounded peanuts and stir until cooked. Stir, scraping the sides and bottom of the pan to prevent scorching. When the mixture thickens a bit, turn off the heat and cool for about 5 minutes.

Place the soften margarine in a large mixing bowl. Pour the yema mixture. Cover the bowl with cling wrap and chill for about 45 minutes. After chilling, mixture will thicken and shaping will be easier.

Place the white sugar in a wide shallow bowl.

Using two teaspoons, form the yema mixture into balls. They won’t look like perfect balls at this point. You will shape them later with your hands. Drop each ball onto the white sugar. Using you hands, roll it gently on the sugar then shape them into balls. Drop gently into a paper cup. Repeat for the remaining mixture.

I wish I can tell you how many yema balls we were able to make from the given ingredients but I can’t. We were eating the yema balls as my niece rolled them.

For best results, chill the yema balls before serving.

 

[mc_simmons]

Shrimp and Cheese Lumpia

Shrimp (headless and without shell)
Cheddar cheese (cut into the size of shrimp)
Lumpia wrapper
Pepper
Eggs

1) Sprinkle pepper on shrimp
2) Place shrimp and cheese on lumpia wrapper
3) Seal with beaten egg
4) Deep fry until golden brown
5) Serve with lumpia sauce

suggested dippings : Mayo, ketchup & flour or sweet chili sauce