May and June MBM Cooking Segment Recipes

May 1: CRISPY CHICKEN

Ingredients:
½ kilo chicken breast (boneless)
1 cup all purpose flour
1 tbsp salt
2 tsp ground pepper
1 cup bread crumbs
1 pc egg

Procedure:
1.Cut chicken into strips, then deep in bread crumbs, eggs and bread crumbs again.
2.Deep fry until light brown.


May 8: PALITAO

Ingredients:
½ kilo malagkit soak in water
1 kilo grated coconut
½ kilo white sugar
Toasted sesame seeds

Procedure:
1.Soak in water overnight before grinding.
2.Grind into a paste.
3.Shape into tongue like shape.
4.Deep in boiling water and wait until it float.
5.Then deep in grated coconut, sesame seeds and sugar.


May 15: LECHE FLAN

Ingredients:
4 pieces eggs
1 big can condensed milk
½ can water
2 tbsp sugar
lemon peel

Procedure:
1.Prepare the llaneras.
2.Caramelized the sugar. Set aside.
3.Mix the eggs, milk and water.
4.Strain the mixture. Add the lemon peel.
5.Pour into the pan with caramelized sugar.
6.Cover with foil and steam for 45 minutes. Invert when cooled.


May 29: ESPASOL

Ingredients:
1 ½ cup glutinous flour
¾ cup white sugar
2 cups coconut milk

Procedure:
1.Toast the glutinous flour until light brown.
2.Get little amount and set aside for rolling.
3.Mix with coconut milk & sugar until sticky.
4.Cook under low heat and form into flat.
5.Then roll in toasted glutinous flour.


June 5: PINAKBET

Ingredients:
1 onion
2 large tomato
2 tbsp bagoong
1 tbsp cooking oil
1 tsp msg
1 cup ampalaya 1 ½ inches length
1 cup sitaw
1 cup squash
4 pieces okra
2 pieces talong


Procedure:
1.Boil in about ½ cup water and ½ tsp salt.
2.Cover until tender and water already absorbed.
3.Add 1 tbsp oil, onion, tomatoes, bagoong and msg.
4.Mix well. Next, add the squash, cover till tender, and then add the talong and okra.
5.Cover for 2 minutes. Mix well and serve hot.


June 12: FISH TOCINO

Ingredients:
1 kilo fish meat in tocino cut
¾ cup sugar
1 tbsp salt
2 tbsp soy sauce
½ tsp Prague powder
½ tsp pepper
2 tbsp anisado wine
¼ cup sprite or 7-up
2 tsp minced garlic

Procedure:
1.Slice fish meat into tocino cut.
2.Mix all ingredients except fish meat.
3.When all ingredients are dissolved, dip the fish meat.
4.Cure as desired.
5.Pack and refrigerate. Use 5x8 or 5x10 plastic.
6.Food coloring (optional).


June 19: BREADED TALONG

Ingredients:
4 pcs talong
1 pc itlog
1 cup flour
2 tsp salt
1 tsp vetsin

Procedure:
1.Slice talong into 3 inches long and flat.
2.Mix other ingredients to make a batter.
3.Deep the sliced talong, then deep fry.


June 26: BUDGET WEDDING CUPCAKE WITH ICING

Ingredients:
24 pcs Cupcake pre bake
For Boiled Icing:
7 pcs egg white
½ cup sugar
½ tsp cream of tartar
Food coloring (red, yellow, green, pink)


Procedure:
Mix the icing mixture.
1.Decorate cupcake using colorful icing.
2.Form into desired shape.