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VALENCIANA S PAG H E T T I

3 cups Glutinous Rice (malagkit) 1 pound uncooked spaghetti


2 cups Pork, sliced
1 cup Pork, Beef or Chicken Liver, sliced 1 tablespoon oil
2-3 pieces Chinese sausage, sliced
2 to 3 jumbo Filipino-style hotdogs, sliced diagonally
2-3 large red bell peppers, sliced lengthwise
1 cup Green Peas 1 small onion, peeled and diced
3 small boxes Raisins
2 pcs.Onion, chopped 1 to 2 cloves garlic, peeled and minced
4 cloves garlic, crushed
1 pound ground beef
salt and ground pepper to taste
2 pcs. pork/chicken bouillon/broth cubes (optional) 2 cups tomato sauce
1 tablespoon turmeric powder
4 pcs. hard-boiled eggs, peeled and sliced into quarters cup tomato paste
Spring onions
1 cup banana ketchup (preferably sweet and spicy)
Oil
Water
1 cup beef broth

1. Wash malagkit rice. In a rice cooker or pot, place rice then add 2 and 1/2 cups 1 teaspoon sugar
water (or depending on the variety of rice you have)
2. Add turmeric powder and 1 broth cube dissolved in water. This will already give the salt and pepper to taste
rice some flavour. Once cooked, set aside.
3. In a wok, cook pork sliced in its own oil then saute-in garlic and onions. cup cup quick-melt cheese (such as Velvetta), grated
4. Add liver, Chinese sausage, sliced red bell pepper, green peas and raisins.
5. Season with salt and pepper or bouillon cubes. 1. In pot, cook spaghetti in boiling water according to package's direction for about 7
to 9 minutes or until firm to bite. Drain well.
6. When cooked, add it to the cooked malagkit rice and mix well.
7. Cook in low heat for 5 minutes then removed from heat.
2. In a saucepan, heat oil. Add sliced hotdogs and cook, stirring occasionally, for about
8. Serve garnished with sliced boiled eggs and spring onions. 1 to 2 minutes or until lightly browned. Remove from pan and set aside.

3. Add onions and garlic and cook until limp. Add ground beef and cook, stirring
occasionally and breaking into small pieces, for about 7 to 10 minutes until browned.
Drain any excess fat.

4. Add tomato sauce, tomato paste, ketchup and beef broth. Stir in sugar. Bring to a
boil and then lower heat to simmer, covered, for about one hour or until meat is fully
cooked and sauce is thickened. If sauce is getting too thick, add water in cup 2. In a pot, combine package of green gelatin and 1-1/2 cups water. Whisk together
increments as needed. During the last 10 minutes of cooking, add browned hotdogs. until gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes
Season with salt and pepper to taste. or mixture begins to bubble. Remove from heat and pour into a baking dish.
Refrigerate to cool and set.
5. To serve, spoon spaghetti sauce over noodles and top with grated cheese.
3. In a pot, combine package of yellow gelatin and 1-1/2 cups water. Whisk together
until gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes
or mixture begins to bubble. Remove from heat and pour into a baking dish.
Refrigerate to cool and set.

4. When gelatin are set and firm, cut into 1-inch cubes.

5. In a pot, combine 2 packages of clear gelatin and 1-3/4 cups water. Whisk together
until gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes
or until mixture begins to bubble. Remove from heat and add cream and condensed
milk. Stir well and pour into a lightly greased mold. Randomly drop cubed gelatin into
the cream-flavored gelatin. Refrigerate to cool and set. When completely firm, invert
onto a plate to serve.

BLACK SAMBO
C ATH E D R AL W I N D O W G E L ATI N 4 tbsps gelatin
1 300ml can condensed milk
1 (3.1 ounces) package unflavored red color gelatin 1 cup cold water
1 250ml all purpose cream
1 (3.1 ounces) package unflavored green color gelatin 1 cup dutch processed cocoa powder
1 cup white sugar
1 (3.1 ounces) package unflavored yellow color gelatin 1 350ml can evaporated milk
chocolate for garnish
6-1/4 cups water
This recipe has two layers. It is very important to let the first layer settle for 2-4 hours. It
2 (3.1 ounces each) package unflavored clear gelatin settles in faster if you put it in the refrigerator.

White/first layer
1 (12.8 ounces) can table cream
1. Dissolve 2 tbsps of gelatin in 1/2 cup cold water.
cup condensed milk 2. Cook over low to medium flame until the powder is dissolved. Do not overcook.
3. Add 1 can condensed milk and continue to cook while stirring constantly to make sure the
1. In a pot, combine package of red gelatin and 1-1/2 cups water. Whisk together until gelatin is completely dissolved.
gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes or 4. Remove from heat and let cool for 5 mins while stirring continously.
mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate 5. Add 1 250ml all purpose cream and continue to mix.
to cool and set. 6. Pour into mold/pyrex dish and refrigerate for 2-4 hours.
Note: Start making the second layer once the first layer has already set. 1. In pot, cook spaghetti in boiling water according to package's direction for about 7
to 9 minutes or until firm to bite. Drain well.
Chocolate/second layer
2. In a saucepan, heat oil. Add sliced hotdogs and cook, stirring occasionally, for about
1. Dissolve 2 tbsps of gelatin in1/2 cup cold water 1 to 2 minutes or until lightly browned. Remove from pan and set aside.
2. Cook over low to medium flame until the powder is dissolved. Do not overcook.
3. In a separate bowl, mix 1 cup dutch processed cocoa powder and 1 cup white sugar. 3. Add onions and garlic and cook until limp. Add ground beef and cook, stirring
4. Add the cocoa powder mixture to the gelatin and dissolve over low flame while occasionally and breaking into small pieces, for about 7 to 10 minutes until browned.
continuously stirring. Drain any excess fat.
5. Add 1 can evaporated milk and continue stirring for about 3 to 5 mins over low heat.
6. Pour on top of white layer and refrigerate for another 2-4 hours or just until the chocolate
4. Add tomato sauce, tomato paste, ketchup and beef broth. Stir in sugar. Bring to a
layer has set.
boil and then lower heat to simmer, covered, for about one hour or until meat is fully
7. Once set, unmold by running a cake spatula around the molding or pyrex dish.
cooked and sauce is thickened. If sauce is getting too thick, add water in cup
8. Garnish with chocolate syrup or grated chocolate.
increments as needed. During the last 10 minutes of cooking, add browned hotdogs.
Season with salt and pepper to taste.
INSTRUCTIONS
5. To serve, spoon spaghetti sauce over noodles and top with grated cheese.

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