Mga Luto ni Tita Glo: January 2012

Tuesday, January 31, 2012

RECIPE:

2 cups all purpose flour
1 cup white sugar
1 tbsp baking powder
3/4 cup water
1 egg
4 tbsp cooking oil

Mix first all purpose flour,sugar and baking powder.
Add water,mixing them well.
Put egg, mixing the mixture until become smooth with no lumps.
Add cooking oil,mix it again.
Prepare puto moulds,brush with oil.
Put 3/4 of the mixture into mould.
Arrange them into steamer.
Steam rapidly into boiling water about 15 minutes or until cook.
Serve with the beverage of your choice.

Tuesday, January 24, 2012

PORK DINAKDAKAN

RECIPE:

pig's ears
nape or back part of the pig's neck(batok)
tongue,boiled and white part removed(optional)
pig's small intestine or selet or chicharong bulaklak
pig's brain
pig's liver

onions,sliced thinly
mayonnaise
calamansi or lemon juice or vinegar
salt and pepper to taste
sili pansigang,sliced

Parboil pig's ears,nape,tongue,intestine and pig's brain.
Drain and set aside the pig's brain.
Grill the other pig's parts.
Sliced them into desired sizes.
Add calamansi juice or vinegar,salt and pepper and the pig's brain or mayonnaise.
Put sliced onions and sili.
Season with salt and paper to taste.
Check seasoning according to your taste.

DINUGUAN UPO

RECIPE:

upo or white squash,slice as u desired
meat or pig's small intestine,cleaned,boiled and sliced
onion,sliced
garlic,chopped
sili pansigang
pork's blood
pepper and patis or salt to taste
water or broth
powder seasoning

Saute garlic and onion in oil.
Add meat, cook about 20 minutesor until extracts its fat.
Put pepper,patis and powder seasoning.
Time to add the upo,cook about 10 minutes.
Pour pork's blood and water enough to have a little amount of broth.
Cook and stir,add sili.
Check seasoning according to your taste.