Macaroni Sopas

MACARONI SOPAS

Ingredients: 

     100 grams Ground Pork 

     2 pcs Chicken Thigh, chopped thinly 

     1 tbsp Butter

     4 Garlic Cloves, bruised 

     1 small Onion, chopped 

     1/2 tsp Black Ground Pepper 

     1 Chicken Broth Cube

     1/2 tbsp Salt 

     1 cup Macaroni Pasta 

     6 cups Water 

     1 medium Carrot peeled and diced 

     2 stalks Celery (leaves included), sliced thinly 

     2 stalks Onion Leaks 

     1 medium Cabbage, chopped

     1 cup Evaporated Milk 

Procedures: 

1. Melt the butter then sauté garlic and onion over medium heat. 

2. Add ground pork, chicken and stir fry for 3-5 minutes. 

3. Add black ground pepper, chicken broth cube, salt and macaroni pasta, water then cover and simmer for 10-15 minutes. (Stirring is needed.) 

4. Add the carrots, celery, onion leaks, cabbage and evaporated milk. 

5. Boil for 1-2 minutes. (Do not over cook the vegetables.) 

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Classic Chocolate Chip Cookie

CLASSIC CHOCOLATE CHIP COOKIE

Ingredients: 

     1 cup Chocolate Chips (semi sweet)

     1 tsp Baking Powder

     1/4 tsp Salt 

     1 Egg 

     1 tsp Vanilla

     1 1/2 cup All Purpose Flour 

     1 cup Brown Sugar 

     1/2 cup (113g) Unsalted Butter 

Procedures:

1. Mix butter and brown sugar. 

2. While mixing add the egg. 

3. Then add the vanilla (pure extract). 

4. Separately sift the flour, baking powder and salt while shaking. 

5. Then mix with the other or 1st ingredients mixed slowly at #1 of the electric mixer. 

6. Add the chocolate chips. 

7. With a cookie scoop / ice cream scoop, scoop the cookie mixed and place it on a tray. 

8. Push down cookies using a fork (gentle push). 

9. Oven preheated 375F / 190C for 12-13 minutes. 

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Pork - Pina Steak

PORK - PINA STEAK 

INGREDIENTS: 

     4 pc (300g) sliced p0rk ch0ps

     1 pc (large) white 0ni0n (sliced int0 rings) 

     8 cl0ves garlic (crushed, f0r marinade)

     2 1/2 tbsp s0y sauce (f0r marinade)

     1 1/2 tbsp calamansi juice (f0r marinade) 

     1/8 tbsp black pepper (f0r marinade) 

     1 p0uch (115 gms) del m0nte pineapple tidbits (drained, syrup reserved) 

PROCEDURES: 

1. Marinate p0rk f0r 1 h0ur in the refrigerat0r. Drain and reserve the marinade. 

2. Heat pan with 1/4 cup 0il, then fry p0rk until just c00ked. Set aside. Retain 2 tablesp00ns 0f 0il in pan. 

3. In the same pan, sauté 0ni0n. 

4. Add remaining marinade. C0ver and simmer f0r 3 minutes. Add fried p0rk and Del M0nte Pineapple Tidbits. All0w to simmer. Serve. 

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