Saluyot Delightful Cooking

Birthdays, holidays fiestas, etc. are best celebrated with the whole family enjoying homemade cooking. However, almost every feast will have leftover dishes that soon become unappetizing and boring.


POTATO CROQUETTAS WITH WHITE PEPPERCORN SAUCE

2 cups leftover potato salad
4 eggs
1 cup flavor (seasoned with salt)
Maggi Savor Garlic or Chili Garlic
1 cup bread crumbs ground black pepper lettuce for garnish cooking oil
1 Tbsp. chopped parsley for garnish

Mash potato salad with all ingredients, Season with Maggi Savor and black pepper. Form into oval shapes (quenelle) using 2 Tbsps. Dredge quenelle in flour. Dip in egg. Roll in bread crumbs and chill for five minutes. Heat oil for deep-frying. Deep-fry potato croquettes until light golden brow. Drain in paper towels. Arrange on a bed of lettuce sprinkle with parsley.

White pepper sauce:
1 250 ml. Nestle all purpose cream
½ head garlic, roasted and crushed pinch of white wine
Combine all ingredients in a sauce pan. Heat the sauce in low fire while stirring constantly.
CHICKEN TOMATO BURRITO

3 cups cooked white rice
2 cups roasted chicken meat
1 cup tomato sauce
4 pieces tomatoes, chopped
1 head garlic, minced
½ head onion, minced
1 Tbsp. basil, chopped
1 Maggi Chicken Broth Cube, dissolved in
2 cups water
1 Tbsp, chopped parsley, optional
ground black pepper
2 Tbsps. Cheddar cheese
flour tortilla
1 Tbsp. butter

Heat oil in a pan and sweat onions until soft and translucent; then add the butter. Add in the garlic and soften in heat. Add in tomatoes and cook. Add in chicken and stir. Add in basil, ½ cup parsley, and rice. Pour in chicken stock and simmer until the stock has evaporated and rice is moist. Season with black pepper. Pour into a dish plate and sprinkle with cheddar cheese and chopped parsley. Layer flour tortilla in a plate. Put some amount of chicken rice and wrap the tortilla and dash of parsley.

PENNE DE QUEZO DE BOLA

250 g. penne pasta, cooked al dente
½ cup quezo de bola, grated
1/cup holiday ham, cut into strips
1 head garlic, minced
1 383 g. can Nestle cream olive oil
black pepper
1 Tbsp. butter parsley, chopped

Heat oil in pan. Heat holiday ham strips. Add in garlic and cook until soft. Add in Nestle Cream. Season with black pepper. Pour in half the parsley. Add in cooked penne pasta and lower the heat. Finish with butter. Sprinkle quezo de bola. Add seasoning. Transfer to a plate dish. Sprinkle with parsley.

April 5, 2005, Philippine Star