If you love adobo you have to try this recipe, it is really delicious, the melting sensation of the skin when you bite it, is so satisfying and will make you crave for more, so eat in moderation :-). Ingredients for 5 servings: 1 kilo ox feet ( paa ng baka) - boiled and already tender ( 20-30 minutes in a pressure cooker) 1/2 cup soy sauce 1/2 cup vinegar 1/4 teaspoon ground pepper 4 cloves garlic 1 cup broth from the ox feet Procedure: 1.Saute the garlic then add the cooked ox feet 2. Add the soy sauce and ground pepper then then simmer until the ox feet absorbed the soy sauce color, add the vinegar, cover and let simmer. Do not mix until the vinegar boils so that the texture of the meat will be nice and smooth. 3. Once boiling mix well, then add the broth and continue to simmer for 3 minutes then increase the heat to high, allowing the soup to simmer intensely until the consistency of the soup is thick like a sauce then turn off the heat. 4.Serve it hot.
I made this siomai with more vegetables for lower calories in every serving. It is still delicious even if it is not too meaty. Try it and let me know. Ingredients: 1/4 kilo ground pork 15 siomai wrapper 1 onion ( minced) 5 cloves garlic ( minced) 2 carrots ( minced) 1 potato (minced) 1 egg beaten 1/4 cup flour 1/4 cup minced spring onion 1/2 teaspoon ground pepper salt to taste Procedure: 1. Set aside the wrapper, then mix all the ingredients very well. 2. Spoon a portion and put at the center o the wrapper and wrap it to well.
3 After wrapping, steam for 30 minutes or until done.
This is the second page of our two page Pasta Combo Chart 2014 Edition. We hope you find this chart handy for ideas on how to pair our pastas with great ingredients for a wonderful meal. We have updated the combinations to be more current, and many new ideas have been added. Also, we now indicate which of our flavored pasta is also available in Gluten Free!
The chart above is a simple JPG image, in other words, much like an image from a digital camera. To copy it to your PC, simply right click with your mouse on the image. Select 'Save Image As...' and place into into the folder of your choice on your computer.
If you prefer, write to us at customerservice@nansgourmetfoods.com and we can send you a full two page PDF version. We would love to hear your ideas as well – let us know your favorite combinations!
This is page 1 of our two page Pasta Combo Chart 2014 Edition. We hope you find this chart handy for ideas on how to pair our pastas with great ingredients for a wonderful meal. We have updated the combinations to be more current, and many new ideas have been added. Also, we now indicate which of our flavored pasta is also available in Gluten Free! The chart above is a simple JPG image, in other words, much like an image from a digital camera. To copy it to your PC, simply right click with your mouse on the image. Select 'Save Image As...' and place into into the folder of your choice on your computer. If you prefer, write to us at customerservice@nansgourmetfoods.com and we can send you a full two page PDF version. We would love to hear your ideas as well – let us know your favorite combinations!
Molo soup is made of ground pork wrapped in a wanton wrapper then cooked in a broth or water. A delicious treat for the whole family specially during rainy days. Originated from Molo district of Iloilo city. Ingredients for 4 servings: 12 pieces molo wrapper or siomai wrapper 1/4 kilo ground pork 1 carrot (minced) 1 onion (minced) 3 cloves garlic 6 cups chicken broth or water. salt and pepper to taste spring onion Procedure: 1. Combine the ground pork, onion, salt and pepper then mix well ( reserve 1/4 cup of the mixture then set aside) wrap the remaining with the molo wrapper, after wrapping set aside. If there is a leftover from the meat mixture you can add it to the one that we reserved.
2. Saute the garlic then add the 1/4 cup of the meat mixture and continue to saute for a minute. 3. Add the chicken broth or water and bring to a boil, add salt and pepper to taste. 4 When it is boiling, add the molo and carrots, continue to simmer until cooked then turn off the heat. 5. Add the spring onion and serve it hot.
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