Pages

Sunday 22 January 2012

HOMEGARDEN BURGER


         INGREDIENTS:

1 C FINELY CHOPPED BOILED BANANA BLOSSOM
½ C MASHED BOILED SQUASH
½ C BOILED MONGGO
2 Tbsp CHOPPED BOILED MALUNGGAY LEAVES
1 Tbsp GRATED CHEESE
3 Tbsp FLOUR
1 Tsp IODIZED SALT
1 WHOLE BEATEN EGG
VEGETABLE COOKING OIL
SEASONING

                PROCEDURE:
1.     MIX ALL THE INGREDIENTS EXCEPT VEGETABLE OIL.
2.     SCOOP ABOUT 1 Tbsp OF THE MIXTURE AND FRY               WITH LITTLE COOKING OIL UNDER LOW FIRE.
3.      GARNISH AND SERVE WITH SAUCE.


*MAKES 6-8 PATTIES.

SAUCE:
     MAYONNAISE WITH GRATED CARROTS



NUTRITIVE VALUE:
Protein
Vitamin A, C
Carbohydrates
Potassium
Iodine
Fats






MALUNGGAY PANDESAL



INGREDIENTS:
4 C FLOUR
½ C SUGAR
½ Tbsp IODIZED SALT
150 GRAMS PURICO OR LARD
3 Tbsp YEAST
1/4 Tsp POWDERED MALUNGGAY
1½ C MINERAL WATER
VEGETABLE COOKING OIL
BREAD CRUMBS

PROCEDURE:


1.      SIFT THE FLOUR.
2.      MIX ALL THE INGREDIENTS EXCEPT WATER, COOKING OIL                  AND BREAD CRUMBS.
3.      SLOWLY ADD WATER INTO THE MIXTURE, FORM A DOUGH              AND KNEAD FOR ABOUT 30-50 MINUTES.
4.      ADD COOKING OIL INTO THE DOUGH WHILE KNEADING TO             AVOID STICKING.
5.      SET ASIDE FOR 15 MINUTES UNTIL IT EXPAND.
6.      SLICE AND ROLL IN BREAD CRUMBS; WAIT FOR 15 MINUTES.
7.      SLICE THE DOUGH INTO DESIRED SIZES AND ROLL AGAIN IN            BREAD CRUMBS.
8.      PUT THE SLICES IN THE BAKING PAN AND WAIT FOR 5                    MINUTES BEFORE PLACING INSIDE THE OVEN.
9.      BAKE FOR 250 OC.

CAUTION:
PRE-HEAT THE OVEN BEFORE BAKING.