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Delicious Pasta and Tofu Recipes

The document provides recipes for three dishes: 1) A pasta dish with squash sauce containing squash, carrots, malunggay, onions, garlic, peanut, evaporated milk, cream, and seasonings. 2) Tofu in Shaun sauce made with tofu, mayonnaise, cream, water, malunggay, onions, chili flakes, and seasonings. 3) Sichuan eggplant sautéed with eggplant, chicken stock, sugar, soy sauce, chili bean paste, ginger, garlic, sichuan peppercorns, vinegar, and scallions. It also includes a dessert of cassava ala condensada made by mixing grated cassava, coconut, condensed milk,

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Ariel M. Bernadas
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55 views2 pages

Delicious Pasta and Tofu Recipes

The document provides recipes for three dishes: 1) A pasta dish with squash sauce containing squash, carrots, malunggay, onions, garlic, peanut, evaporated milk, cream, and seasonings. 2) Tofu in Shaun sauce made with tofu, mayonnaise, cream, water, malunggay, onions, chili flakes, and seasonings. 3) Sichuan eggplant sautéed with eggplant, chicken stock, sugar, soy sauce, chili bean paste, ginger, garlic, sichuan peppercorns, vinegar, and scallions. It also includes a dessert of cassava ala condensada made by mixing grated cassava, coconut, condensed milk,

Uploaded by

Ariel M. Bernadas
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

PASTA DISH

ENTRE

PASTA WITH SQUASH SAUCE


INGREDIENTS: 2kg Squash (mashed) 1/4kg Carrots (minced) 1cup Malunggay (chopped) 3 medium Onion (chopped) 1cloves Garlic (chopped) cup ground Peanut cup evap cup nestle cream Salt to taste Pepper PROCEDURE: 1. Boil the water with a little salt and and oil. Put the pasta, stir until it becomes tender. Then set aside. 2. Put the peeled squash in the another casserole of boiling water until it become soft, remove the water and mash and set aside. 3. In a frying pan, saute the garlic, onions, and carrots, then add the mashed squash, put the seasonings(salt, evap, nestle cream, pepper and cheese). 4. Add the malunggay if it is about to cook. 40 servings P10.00/serving

TOFU in Shaun Sauce


INGREDIENTS: Ingredients: Tofu into 24- 1k (marinate in soysauce. calamansi, black pepper,sugar & mushroom seasoning) Sauce: -mayonaise- 1/2cup -all purpose cream- 1box -water- cup -malunggay choped- 100g -onion rings- 100g -chili flakes- 50g - mushroom seasoning- tbsp -garlic powder-1/2tbsp -ioodize- 3tsp -sugar- tbsp

PROCEDURE: 1. Cut tofu into 24(square cut) then marinate for 10 minutes. 2. Fry tofu in a carajay in a medium heat temperature. For Sauce, mix all the ingredients and taste.

VEGETABLE DISH:

Sichuan Eggplant
INGREDIENTS:
1 1/2 lbs. asian (long and skinny) eggplant 2 tablespoons peanut oil 1/4 cup chicken stock (substitute vegetable stock for vegetarian) 2 teaspoons sugar 1/2 teaspoon soy sauce 1/2 - 1 1/2 tablespoons chili bean paste* 2 teaspoon crushed sichuan peppercorns** (optional, but inauthentic without) 3 teaspoons freshly grated ginger 5 garlic cloves, minced 1 teaspoon corn starch 2 teaspoons Chinkiang vinegar or apple cider vinegar 4 scallions, roughly chopped Cilantro for garnish (optional)

3 Add the chili bean paste, garlic, ginger, and sichuan peppercorns and saut until fragrant, about 30 seconds. Add the chicken stock mixture, turn the heat to medium-low and simmer for 90 seconds. Add the cornstarch mixture and stir together until the sauce thickens a bit. Add the scallions and vinegar and cook for 15 seconds to diffuse their harsh flavors a bit. Garnish with cilantro and serve.

DESSERT:

Cassava ala condensada


INGREDIENTS:
12 cups Grated cassava 6 cups Grated coconut 4 cups Condensed milk 1 box Cheese (for toppings) 3 cups Washed sugar

PROCEDURE: PROCEDURE:
1.

1 Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside. In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside. In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside. In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside. Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside. 2 Place the oil in a wok or large saut pan over medium-high heat until the oil is almost smoking. Add the eggplant and saut, allowing it to sit for a few seconds each time you move it to allow it to brown and blister. If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.

2. 3.

Mix the grated cassava and the grated coconut in a mixing bowl. Add 4 cups of condensed milk and 3 cups of sugar. Mix it well. Scoop 1 spoon and cover it with banana leaves, then place it in the frying pan. OK?

4. Steam until cooked. To be sure, insert a knife and when it comes out clean, it means its ready. 5. Serve with cheese toppings. Yeheey!!

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