Saturday, February 21, 2009

Buko Pandan w/ Macapuno

Ingredients:
  • 5 Young Buko/Coconut
  • 2 packs of Green Gelatin
  • 1 can (325gms) of Condensed Milk
  • 1 can (325gms) of Nestle Whip Cream
  • Pandan Leaves or Pandan flavor Syrup
  • 1 bottle (250gms) of Macapuno

Procedures:
  • On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.
  • Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick and set aside to get cold .
  • While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko juice. (Put in fridge and you can drink it later on
  • By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.
  • Get a salad bowl and mix all ingredients together. Before you mix the Macapuno, make sure that you drained the juice. We don't want our Buko Pandan look like a soup.

Via: pinoy food recipe

Friday, February 20, 2009

Chicken Fricassee

Ingredients:
  • 4 boneless breasts of chicken, cut into 1 cm (1/2 in) wide strips
  • 25 g (1 oz) plain flour
  • 50 g (2 oz) butter or margarine
  • 1 onion, chopped
  • 100 g (4 oz) mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • salt and pepper
  • 150 ml (1/4 pint) chicken stock
  • 150 ml (1/4 pint) dry white wine
  • 150 ml (1/4 pint) soured cream
  • zested lemon rind to garnish

Procedures:
1. Toss the chicken strips in the flour. Heat the butter or margarine in a frying pan and cook the chopped onion until soft.

2. Add the mushrooms and cook for another 2 minutes. Add the chicken strips and cook until they are golden all over. Sprinkle over the thyme, and season to taste.

3. Mix in the stock and wine and bring to the boil, then reduce the heat and simmer gently for 20 minutes.
Reduce the heat further, stir in the soured cream and cook until the sauce is warmed through, but do not allow the sauce to boil.

4. Garnish with lemon rind and serve the chicken with parslied boiled rice and buttered carrots.

Via: CookitSimply
 



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