Queso de Bola

Queso de Bola or Edam  is a  semi-hard cheese. This is also one of the filipino's favorite food in Christmas season. A traditional Christmas in the Philippines is not complete without  Queso de Bola, it has a long been among the  favorite foods  that serve as Christmas icons in the Philippines.

ingredients

1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted
1 (200 mL)	can	condensed milk
2-1/2	cups	powdered milk
1/4	cup	finely grated MAGNOLIA QUESO DE BOLA
		finely grated MAGNOLIA QUESO DE BOLA for coating
		parchment paper and Japanese paper for wrapping

procedure

1. In a bowl, combine butter and condensed milk.
2. Sift powdered milk and grated cheese to condensed milk and butter mixture. Mix well and set aside to for 8-10 minutes.
3. Shape into small balls or thick logs around 1/2-inch to 1-inch thick. Roll in grated cheese and serve immediately or wrap in parchment paper followed by Japanese paper.

1/4

cup

MAGNOLIA GOLD BUTTER UNSALTED, melted

1 (200 mL)

can

condensed milk

2-1/2

cups

powdered milk

1/4

cup

finely grated MAGNOLIA QUESO DE BOLA

finely grated MAGNOLIA QUESO DE BOLA for coating

parchment paper and Japanese paper for wrapping

1/4

cup

MAGNOLIA GOLD BUTTER UNSALTED, melted

1 (200 mL)

can

condensed milk

2-1/2

cups

powdered milk

1/4

cup

finely grated MAGNOLIA QUESO DE BOLA

finely grated MAGNOLIA QUESO DE BOLA for coating

parchment paper and Japanese paper for wrapping

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Pancit Guisado

Pancit bihon or “Pansit” is a Chinese-Filipino food dish and one of the variety of Pancit Guisado recipes that I love to cook. This pansit bihon is the commonly requested recipe of my siblings specially Father because he knows that im good in cooking.


Ingredients

• 4 cups chicken stock
• 1/4 cup soy sauce
• 8 ounces rice noodles
• 1/2 pound boneless, skinless chicken breast or thigh meat, diced
• 1/2 pound large shrimp, peeled and deveined
• 2 tablespoons cornstarch
• 1 onion, peeled and sliced thinly
• 2 cloves garlic, peeled and minced
• 16 ounces pork hamonado, cut thinly on a bias
• 2 large carrots, peeled and sliced thinly on a bias
• 2 stalks celery, sliced thinly on a bias
• 1 small cabbage, chopped
• salt and pepper to taste
• green onions, chopped
• calamansi or lemon, cut into wedges

Instructions

1. In a large pot over medium heat, combine chicken stock and soy sauce. Bring to a boil. 
2. Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 1 1/2 to 2 cups of the liquid.
3. In a small bowl, combine chicken and one tablespoon of the cornstarch. Set aside for about 10 minutes. Drain well.
4. In another bowl, combine shrimps and the remaining one tablespoon cornstarch. Set aside for about 10 minutes. Drain well.
5. In a wok or wide skillet over medium heat, heat about 1 tablespoon oil. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned. Remove from heat and drain on paper towels. Wipe down wok or skillet and add another tablespoon of oil as needed.
6. Add shrimps and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels. Wipe down wok or skillet and add another tablespoon of oil as needed.
7. Add onions and garlic and cook until softened.  
8. Add pork hamonado and cook, stirring regularly, until they start to brown. 
9. Add carrots and celery and cook for about 30 to 40 seconds. 
10. Add cabbage and cook for about 30 to 40 seconds. Continue to cook until vegetables are tender yet crisp.
11. Return shrimp and chicken to wok. 
12. Add noodles. Add reserved liquid in 1/2 cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite, vegetables are tender-crisp, and liquid is absorbed. 
13. Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions. Serve with calamansi wedges.

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Sweet and Sour Fish

Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish  marinated and cooked in an acidic mixture (vinegar) and usually colored with pimenton (Spanish paprika) or saffron. In central or South America the recipes differ from country to country, sometimes including the prior frying of the ingredient to later marinate. It is a common conservation technique, requiring a pH of 4 or lower to effectively stop the putrefaction of the product.

INGREDIENTS:

• 1 large Fish, I used Tilapia 
• 1 large onion (chunks)
• 1 medium green bell pepper (chunks)
• 1 medium red bell pepper (chunks)
• 1 can pineapple chunks (reserve the juice for the sauce)
• cooking oil for deep frying 

To combine: 

• 1/4 cup pineapple juice 
• 1/4 cup ketchup
• 1/4 cup sugar
• 1/2 tsp salt
• 2 tbsp cornstarch dissolved in 1/4 cup orange juice 

HOW TO COOK SWEET & SOUR FISH

• Fry the fish. Set aside. 
• Combine pineapple juice, ketchup, sugar salt and dissolved cornstarch together. Set aside.
• In a pan or wok, heat a small amount of oil and saute onion, red bell pepper, green bell pepper and pineapple. 
• Add the sweet & sour mixture  and cook until sauce has thickened. Remove from heat.
• Pour-in the sweet & sour sauce over to the fried tilapia.
• Serve hot.  Enjoy! 

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