Yum December 2011 | Philippine Restaurants Menu

Creamy Macaroni Soup #PhilippineRestaurantMenu

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A kind of soup that can satisfy your meals all throughout the day. Must be served hot or cold, if you like.


Creamy Macaroni Soup #PhilippineRestaurantMenu


Ingredients:

• broth (4 cups; broth comes from boiling and cooking shreds of meat or bones)
• cabbage (about ½ cup; shredded)
• carrots (about ½ cup; chopped into tidbits)
• butter or oil (about 2 tablespoons; you may want to make sure that you use only the oils that are good for the heart like olive oil or virgin coconut oil)
• elbow macaroni pasta (1 ½ cup; uncooked)
• fish sauce or patis in Filipino (optional)
• garlic (about 2 cloves)
• milk (1/2 cup; evaporated)
• onion (medium-sized; minced)
• pepper
• salt
• shreds of chicken (about 400 grams; cooked) OR leftover bones of chicken, beef, pork, or turkey (cooked)
• water (4 cups)


Procedures:

1) Heat oil in a pot. Sauté garlic and onions. Add in cooked shredded chicken or leftover bones and cook even more until browned. Flavor the meat with fish sauce, pepper, and salt.

2) Add in carrots and sauté.

3) Pour broth into the sautéed meat and vegetables.

4) Place macaroni and cook for about 10 minutes.

5) Add in cabbage and cook.

6) Add in more broth for a thick soup or water for a thin soup. More salt and pepper can also be sprinkled to make the soup full of flavor.

7) Remove pot from heat.

8) Pour milk into the soup.

Pork Embutido #PhilippineRestaurantMenu

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Pork Embutido #PhilippineRestaurantMenu

Ingredients:

1 kilo ground pork
1 carrot; minced
1 can reno liver spread
1/2 cup pickles; minced
1/2 cup raisins
2 beaten eggs
1 tablespoon salt
2 small onions; minced
1/2 cup tomato sauce
1/2 cup grated cheese
1 hotdog; minced
2 broiled eggs; sliced
Kinchay o celery; minced
2 slices bread; minced
1/4 tablespoon ground black pepper
MSG (optional)

Procedures:

1) In a bowl, combine all ingredients (except the hard boiled eggs) and mix well until blended.

2) Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8" long by 2" diameter roll.

3) Steam for 30-40 minutes. Remove from steamer and let cool.

4) You may either fry or eat it as is.

5) Serve with catsup.

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