Yummy 201612

http://www.yummy.ph 67 December 2016

PHOTOGRAPHY:

MICHAEL ANGELO CHUA.

RECIPES, FOOD PREPARATION, AND

STYLING:

MELANIE JIMENEZ.

PRODUCTION:

ANNA FELIPE.

Tofu with Coconut-

Peanut Sauce

Slice 

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tofu (drained, pressed) each into

12. Thread 3 pieces onto a skewer;
    «>Ì`ÀÞ°ÕÃÌ̜vÕ܈̅yœÕÀ°ÀÞ
    in 2 tablespoons hot vegetable
    oil until light brown; drain. Sauté
    1 tablespoon chopped white
    onions, 1 teaspoon chopped
    garlic, 4 lemongrass bulbs
    (smashed) in 2 tablespoons
    vegetable oil until soft. Add 1½
    cups coconut milk, 2 teaspoons
    Japanese soy sauce, 1 tablespoon
    brown sugar; boil then simmer
    until reduced to two-thirds. Discard
    lemongrass. Stir in 3 (50-gram)
    packs roasted peanuts (crushed),
    3 tablespoons Sriracha, and ¼
    cup chopped cilantro. Season
    with soy sauce and white pepper.
    Serve with skewers. Makes 8.

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Cut 2 (8-inch) puff pastry sheets

each into 16; place on a lined

cookie sheet, half inch apart.

Using a knife, make a border

¼ inch from all edges. Brush with

egg wash and pierce holes in the

center with a fork. Bake in a 400ºF

preheated oven until golden

brown, about 15 minutes. Fry

3 cups sliced fresh mushrooms

in 2 tablespoons butter and

1 tablespoon olive oil until edges

brown and mushrooms shrink to

half. Lower heat. Add 2 chopped

shallots, 1 clove garlic (grated),

and ½ teaspoon thyme; cook,

stirring constantly. Stir in 1 cup

whipping cream; simmer for

5 minutes. Season with salt and

freshly ground black pepper.

Serve warm on top of pastry

cups and sprinkle with chopped

parsley. Makes 32.

Bitterballen

Cook 200 grams ground sirloin in oil, stirring, until browned. Set

beef aside. Add 1 tablespoon olive oil to the same pan. Sauté

1 small white onion (chopped) until soft. Stir in 4 tablespoons

unsalted butter and VCDNGURQQPUƃQWT; whisk until no lumps

remain. Increase heat to medium. Whisk for a few more minutes.

Pour in beef broth (see tip); simmer, whisking constantly, until thick.

Simmer for 2 minutes. Remove from heat. Stir in beef and

•Š 8 teaspoon grated nutmeg. Season with salt and pepper. Chill for

6 hours. Scoop into 1-inch balls. Dip in ™EWRUCNNRWTRQUGƃQWT,

2 eggs mixed with 1 teaspoon water, then in 2½ cups Japanese

breadcrumbs. Fry until golden brown. Serve with mustard. Makes 18.

MAKE

BEEF BROTH:

Boil 2 beef bouillon cubes,

1 bay leaf, and a thyme sprig

in 1½ cups water; strain.

Pantry

staple

makeover!

Pantry

makeover!staple

X|ŅĪ|ͱN|ĻĻÚ±ĬœÚĻÖ

Herbed Yogurt Dip

Make the dip: Combine 1 cup

Greek yogurt, 2 cloves garlic

(grated), ˜EWRƂPGN[EJQRRGF

green onions, ˜EWRƂPGN[

chopped mint leaves, salt, and

pepper. Chill until ready to use.

(Serve at room temperature.)

Make the patties: Remove

4 fresh French Country

sausages (we used Monterey)

from casings; divide each into

4 to 5 pieces. Form into balls;

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patties. Dust each lightly with

yœÕÀ°ÀÞ«>Ì̈iȘ2 tablespoons

olive oil in a nonstick pan over

medium heat until golden, about

2 to 3 minutes. Serve hot with the

herbed yogurt dip. Makes 16 to

20 patties.

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Sauté 3 tablespoons minced

white onions and ¼ cup

diced green bell peppers in

3 tablespoons hot olive oil until

soft. Remove from heat. Stir in

½ cup diced boiled potatoes and

¼ cup crumbled cooked bacon

or sausage. Let cool. Stir in ¾ cup

grated sharp cheddar cheese.

Beat together 4 eggs and ½ cup

whipping cream; set aside. Cut

24 (2¼-inch) rounds from 3 (8-

inch) puff pastry sheets (thawed

overnight and chilled). Grease mini

“Õvw˜̈˜Ã°œ`«>ÃÌÀÞÀœÕ˜`Ș̜

cups. Brush with egg wash (2 eggs

beaten lightly with 1 teaspoon

water). Fill each cup with about

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ˆ˜i}}“ˆÝÌÕÀi]wˆ˜}>“œÃÌ̜̅i

brim. Bake for 15 to 20 minutes or

until golden and centers are set.

Makes 24.

Online

Exclusive!

Log on to Yummy.ph

to get the recipe

for Hot and Cheesy

Mexican Bean Dip!

DIP IT!

Serve with Dijon mustard

on the side to introduce

the kiddos to more

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Ham and Cheese Dutch Pancakes

Whisk EWRCNNRWTRQUGƃQWT, ½ teaspoon salt, and ½ teaspoon

baking powder until no lumps remain. Whisk together 2 large eggs,

1¼ cups whole milk, 2 tablespoons melted unsalted butter, and

½ teaspoon vanilla. Slowly whisk liquid into dry mixture; strain. Heat

>˜n‡ˆ˜V…˜œ˜Ã̈VŽΈiÌÆLÀÕÅ܈̅“iÌi`LÕÌÌiÀ°*œÕÀˆ˜¦|³ cup

batter; swirl to spread evenly. Flip pancake when bottom begins to

brown. Cook for about 2 minutes per side. Flip again and cook for

1 minute. Top with 2 ham slices and 2 Gouda cheese slices. When

cheese is melted, transfer to a plate; roll tightly. Cool for 1 minute.

Slice into 6. Repeat with remaining ingredients. Makes 7 pancakes.

approved! Kid-

Kid-

approved!

Seven

awesome appetizers

Get the party started with

these bite-sized munchies!