Tags: Recipe / Rice / Seafood

Citrus Shrimp with Jasmine Rice

- Sunday, October 4, 2015

Citrus Shrimp with Jasmine Rice

INGREDIENTS:

1 lb shrimp, shells removed

1 cup jasmine rice, cooked according to package directions

½ cup fresh squeezed lemon juice

¾ cup fresh squeezed orange juice

¼ cup fresh squeezed lime juice

1 tablespoon lemon zest

1 jalapeño, chopped

1 cup frozen peas

½ cup cilantro, chopped

INSTRUCTIONS:

1. Cook rice according to package directions.

2. Zest one of your lemons until you have one tablespoon of zest.

3. Squeeze lemons, oranges, and limes. You can use two of each. Combine juice.

4. Chop jalapeño.

5. Add chopped jalapeño and zest to juice.

6. Add shrimp and let marinate while rice is cooking.

7. When rice is a few minutes away from being done, add the shrimp and marinade to a saucepan and bring to a boil. Cook shrimp for 2-3 minutes.

8. With one minute left on shrimp, add cup of frozen peas.

9. Remove from heat.

10. Add chopped cilantro.

11. Spoon over jasmine rice.

Source: http://www.adishofdailylife.com/

Tags: Recipe / Rice

Best Spanish Rice

- Monday, September 21, 2015

Best Spanish Rice

INGREDIENTS:

2 tablespoons olive oil
1 cup white rice - (short rice works best but any will do)
1 Anaheim or Poblano pepper - seeded and chopped
1 cup yellow onion - chopped
2 cloves garlic - chopped
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons smoked paprika
1 (8 oz) can tomato sauce
1 (15.4 oz) can roasted diced tomatoes
2 cups chicken broth
salt and pepper to taste

INSTRUCTIONS:

1. Rinse rice in a colander until water runs clear - about a minute or so.

2. In large skillet heat olive oil over medium-high heat.

3. Sauté rice, pepper, onion and garlic until vegetables are tender (not mushy). Rice will not necessarily look toasted but it adds another layer of flavor to the dish.

4. Add remaining ingredients - bring to a simmer, cover, reduce heat to low and cook until rice is done about 20 minutes. Stirring once to be sure the rice doesn't stick to the skillet. Top with cheese and serve.

Source: http://laughingspatula.com/

Tags: Chicken / Recipe / Rice

Chicken Taco Rice

- Wednesday, September 16, 2015

Chicken Taco Rice

INGREDIENTS:

2 lbs boneless, skinless chicken breast, cut into bite sized pieces

2 tbsp olive oil

6 cups rice, cooked

1 (10oz) can diced tomatoes with green chilies

2 tbsp homemade taco seasoning OR 1 store bought packet

toppings-shredded lettuce, chopped tomatoes, shredded cheddar cheese and sour cream

INSTRUCTIONS:

1. Heat oil in a large non-stick pot on medium high heat. Add the chicken in a single layer. Do not stir for a minute. (You want the chicken to brown, not steam). Turn the meat once the bottom has browned and cook on the other side a couple minutes or until chicken is cooked through. Continue with this method until all the chicken is done.

2. Once all the chicken is done add the cooked rice, tomatoes with green chilies and the taco seasoning.

Warm until heated through.

3. Serve with shredded lettuce, chopped tomatoes, shredded cheddar cheese and sour cream.

Source: http://www.lifewithgarnish.com/

Tags: Recipe / Rice

Arroz Valenciana

- Wednesday, August 19, 2015

Arroz Valenciana

INGREDIENTS:

1 cup glutinous rice

1 cup ordinary white rice

2 pieces sausage or Chorizo de Bilbao*, thinly sliced

¼ kilogram shrimp, medium sized

¼ kilogram pork liver, chopped into small cubes

¼ kilogram chicken fillet

¼ kilogram pork loin

2 hard-boiled eggs, sliced

½ cup cooked green peas

1 red bell pepper, sliced

½ large onion bulb, minced

1 clove of garlic, minced

1 teaspoon of saffron**

¼ teaspoon paprika

2 pieces dried bay leaves

1 stalk spring onions, chopped

Salt and pepper to taste

NOTES:

*Chorizo de Bilbao is a Filipino invention and not Spanish. It is available in local stores or markets.

*If having saffron is not possible, you can substitute powdered annatto or turmeric.

INSTRUCTIONS:

1. In a cauldron, simmer shrimp, pork loin and chicken fillet. Once cooked, remove boiled meat and set the stock aside for later use. Remove shrimp shell and chop pork and chicken meat. Set aside.

2. In another pot, combine ordinary and glutinous rice with 2 ½ cups of stock. Add saffron and stir occasionally.

3. While waiting for the rice to cook, fry the Chorizo de Bilbao and pork liver in a large frying pan. Once done, sauté onions, garlic and green peas. Add the boiled meat and shrimp. Stir for at least 3 minutes before adding the cooked rice. Mix thoroughly to evenly distribute the ingredients.

4. Before serving, garnish with hard-boiled eggs and chopped spring onions. Best served hot.

Source: http://www.philippinecuisine.net/

Tags: Recipe / Rice

15-Minute Curried Ham with Mangoes

- Thursday, August 13, 2015

15-Minute Curried Ham with Mangoes

INGREDIENTS:

1 lb. cooked lean ham, cut into bite sized pieces
2 c. peeled and diced ripe mango
2 Tbsp. cold butter, cut into small pieces
¼ c. packed brown sugar
1 tsp. curry powder

INSTRUCTIONS:

1. Preheat your oven's broiled to high. Adjust an oven rack to be about a foot from the heat source.

2. Place the ham in an oven-safe casserole dish, then top with the mango pieces.

3. Dot the top of the mangoes with the butter, then sprinkle the brown sugar and curry powder on top.

4. Broil until the brown sugar starts to bubble, 5-10 minutes (depending on how hot your oven's broiler is)

5. You may wish to broil on low if you're not sure how hot the "high" setting gets. Put your oven rack about 8 inches below the heat source if you're broiling on low.

Source: http://thewanderlustkitchen.com/

Tags: Chef's Classics / Recipe / Rice

Pork Barbeque Yang Chow

- Saturday, August 1, 2015 No Comments

Pork Barbeque Yang Chow

by Chef's Classics

INGREDIENTS:

½ kilo pork, cut into small cubes
1 small bottle barbecue marinade
5 cloves garlic, minced
1 tbsp white sugar
1 tsp ground pepper

For Yang Chow Rice:

2 pcs eggs, scrambled
1 pc chorizo sausage, diced
8 cups of cooked rice
½ cup shrimp, peeled and deveined
½ cup green peas, thawed
¼ cup carrots, diced
¼ cup green onion leeks
2 tsp ground turmeric
2 cloves of garlic, minced
1 small white onion, minced
Cooking oil
Salt and pepper to taste

INSTRUCTIONS:

1. Wash and prepare all the ingredients first.

2. In a bowl, mix the pork, garlic, sugar, pepper and barbeque marinade.

3. Using the Chefs Classics Daisy Plus Fry pan, pan fry the barbecue until ready. Set aside.

4. For the Yang chow rice, use Chef s Classics Daisy Wok and saute the onion, garlic, chorizo sausage, shrimp and carrots.

5. Add the rice and turmeric. Cook for 3-5 minutes

6. Lastly, add the green peas, onion leeks and scrambled eggs. Season it with salt and pepper. Mix the pork barbeque to the Yang chow rice. Bon apetit!

Tags: Chef's Classics / Recipe / Rice

Japanese Fried Rice

- Tuesday, July 28, 2015 No Comments

Japanese Fried Rice

by Chef's Classics

INGREDIENTS:

4 cups rice, cooked
½ cup ground pork
¼ cup shrimp, chopped
½ cup carrots, finely chopped
1 pc white onion, chopped
1 pc red bell pepper, cut into small cubes
1 pc green bell pepper, cut into small cubes
4 tbsp of soy sauce
3 tbsp of olive oil
2 eggs, scrambled
5 cloves garlic, minced
Salt and pepper to taste
kusina instructions

INSTRUCTIONS:

1. In a Chef's Classics Hibiscus frypan, sauté garlic and onions.

2. Add ground pork. Cook until tender.

3. Add chopped scrambled eggs, shrimp, carrots, bell pepper and rice. Mix and cook for three minutes.

4. Add soy sauce, salt and pepper for flavor. Serve.

Tags: Chef's Classics / Recipe / Rice

Arroz Caldo

- Monday, July 20, 2015 No Comments

Arroz Caldo

by Chef's Classics

INGREDIENTS:

½ kilo chicken breast, deboned and cut into cubes
2 liters chicken stock
2 cups glutinous rice
1 cup chopped spring onion
¼ cup garlic, toasted
2 tbsp olive oil
5 cloves garlic, minced
1 onion, diced
5 pcs calamansi, sliced
1 pc fresh root ginger, peeled and thinly sliced
1 pc lemon grass, pounded
Salt and pepper to taste

INSTRUCTIONS:

1. Heat the olive oil in a Chef’s Classics Red Carnation Saucepot over medium heat. Sauté the garlic, onions and ginger in the hot oil until fragrant.

2. Add the chicken, and cook until brown.

3. Add rice, lemon grass and chicken stock.

4. Bring to a boil and simmer for 15 to 20 minutes. Stir occasionally.

5. Add water to adjust consistency.

6. Season with salt and pepper.

7. Remove from heat and transfer to a serving bowl.

8. Garnish with spring onion, toasted garlic and serve with calamansi. Blanket and sweaters are optional!

Tags: Kwentong Kusina Kwentong Buhay / Recipe / Rice

Star Java Rice

- Sunday, June 28, 2015 No Comments

Star Java Rice

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

2 tbsp Star Classic Margarine
1/3 cup red bell pepper, finely chopped
left over basting sauce
6 cup cooked rice
2 tsp paprika
1 tsp salt
1/2 tsp pepper
Fried Purefoods Stuffed Nuggets Chicken And Cheese

INSTRUCTIONS:

1. Melt star margarine in a pan.
2. Sauté red bell pepper and add the left over basting sauce.
3. Add the rice and season with paprika, salt and pepper.
4. Mix well.
5. Transfer on serving plate then top woth fried nuggets or barbecue hotdogs.

Tags: Kwentong Kusina Kwentong Buhay / Recipe / Rice

Festive Rice with Nuggets

- Thursday, June 18, 2015 No Comments

Festive Rice with Nuggets

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

2 (200 g each) packs PUREFOODS FUN STUFF NUGGETS
MAGNOLIA NUTRI-OIL PALM OLEIN (for deep frying)
20 strips PUREFOODS CLASSIC HONEYCURED BACON
½ cup chopped onions
3 cloves garlic, chopped
½ cup chopped carrots
1 cup shrimps, cooked and deveined
10 cups cooked rice
1/3 cup turmeric powder
iodized fine salt and pepper to taste
4 pc orange segments
1 tbsp chopped cilantro

HONEY MUSTARD SAUCE:
1/3 cup honey
1/3 cup Dijon mustard
3 tbsp MAGNOLIA REAL MAYONNAISE

INSTRUCTIONS:

1. Deep fry nuggets in oil until golden brown. On a separate pan, heat pan and cook bacon. Set aside.

2. On the same pan, add margarine then sauté onions, garlic, carrots and shrimps. Toss rice. Add turmeric powder, salt and pepper to taste.

3. Remove pan from heat then toss in orange segments and cilantro. Bring pan back to fire and roughly crush bacon and add to fried rice. Continue to cook. Turn off heat. Top with nuggets and serve with honey mustard sauce on the side.

HONEY MUSTARD SAUCE:

1. Combine honey, mustard and mayonnaise in a small bowl. Chill for 15-20 minutes. Use as dip for nuggets.

Makes 10 servings.

Tags: Chicken / Idol Sa Kusina / Pork / Recipe / Rice

Garlic Fried Rice with Twice Cooked Chicken and Pork Adobo

- Tuesday, May 12, 2015 No Comments

Garlic Fried Rice with Twice Cooked Chicken and Pork Adobo

by Chef Boy Logro

Whether an aspiring chef or simply a food lover, viewers have another reason to be glued on television as GMA News TV whips up a season of mouthwatering dishes sprinkled with practical cooking tips and special techniques in IDOL SA KUSINA.

Hosted by Master Chef Pablo “Boy” Logro, IDOL SA KUSINA is an entertaining and informative weekly cooking program that will showcase scrumptious cuisines. Together with the country's in-demand celebrities, the new cooking show will also unfold topnotch kitchen skills and culinary secrets that will make cooking dishes effortless.

Learn and experience an exciting culinary adventure in the new entertaining and informative cooking show IDOL SA KUSINA every Sunday, 7 pm, on GMA News TV.

INGREDIENTS:

1/2 kg chicken wings

1/2 kg pork liempo, cubed

1/2 cup vinegar

2 heads garlic, minced

3 pcs bay leaf

1 teaspoon whole peppercorn

2 tbsps oil

1/4 cup brown sugar

1 liter water

INSTRUCTIONS:

1. Marinade pork and chicken in soy sauce, vinegar, garlic, bay leaf and pepper.

2. Drain and set aside sauce.

3. Heat oil, sauté pork and add brown sugar.

4. Brown the meat, wait until sugar caramelizes.

5. Add water and simmer until tender.

6. When the pork is tender, add the chicken and cook.

7. Get the meat and place it in a turbo broiler until the skin becomes crispy.

8. Serve the chicken and pork adobo on top of fried rice.

9. Top with salted eggs, and tomatoes.

For the garlic fried rice:

INGREDIENTS:

2 tablespoons vegetable oil

1 head garlic, peeled and chopped

3 cups cooked rice

3 green onions, white and green parts finely chopped (½ cup)

INSTRUCTIONS:

1. Add oil to pan.

2. Stir in chopped garlic and cook for three to five minutes, until brown.

3. Stirring often.

4. Add rice and cook for three to four minutes or until rice begins to brown.

5. Season with salt and pepper, if desired, and stir in green onions.

For toppings:

3 large salted eggs, diced

3 pieces tomatoes, diced

Tags: Chicken / Idol Sa Kusina / Recipe / Rice

Chicken Arroz Caldo

- Friday, May 8, 2015 No Comments

Chicken Arroz Caldo

by Chef Boy Logro

Learn and experience an exciting culinary adventure in the new entertaining and informative cooking show IDOL SA KUSINA every Sunday, 7 pm, on GMA News TV.

INGREDIENTS:

1 kilo chicken wings, cut into serving pieces

1 1/2 cups glutinous rice

1 liter chicken broth

2 tbsps fish sauce

1/2 tsp black pepper

4 pcs hard-boiled egg, sliced

1 head garlic, minced

1 cup spring onions, finely chopped

2 fingers of ginger, sliced thinly

3 tbsps kasubha

8 pcs calamansi

2 tbsps cooking oil

1 tbsp turmeric powder

1/4 cup garlic, toasted

Salt to taste

Water, as needed

INSTRUCTIONS:

1. In a stockpot, heat the cooking oil and sauté garlic, onion, ginger.

2. Add chicken and season with pepper.

3. Cook chicken until slightly brown.

4. Add the glutinous rice and turmeric powder and saute for a few minutes.

5. Add chicken broth and kasubha.

6. Continue stirring to prevent rice from sticking and burning.

7. Season to taste with fish sauce and salt.

8. Put arroz caldo in a bowl, topped with toasted garlic, spring onions and slices

of hardboiled eggs.

Tags: Maggi Magic Sarap / Recipe / Rice / Seafood

Creamy Seafood Arroz Caldo

- Wednesday, March 11, 2015 No Comments

Creamy Seafood Arroz Caldo

By Maggi Magic Sarap

INGREDIENTS:

1/4 cup vegetable oil
1 head garlic, minced
2 thumbsized ginger, sliced
1 pc medium onion, small diced
500g lapu-lapu fillets, cut into 1inch pieces
500g tahong, rinsed and drained well
500g shrimp or prawn, shelled tail on and deveined
2 8g sachets MAGGI MAGIC SARAP
1 cup malagkit na bigas
1 tbsp kasubha
8 cups water
1 cup coconut cream (kakang gata)
2 8g sachets MAGGI MAGIC SARAP
2 tbsp sesame oil
2 tbsp sliced spring onion
3 pcs egg, cooked hard-boiled, shelled and sliced

Servings: 10-12

INSTRUCTIONS:

1. Combine oil and garlic in a pot, toast garlic while mixing, over low heat until light golden brown. Immediately drain in a strainer and set aside for garnish.

2. Pour garlic oil in the same pot and ginger and onion and sauté ginger and onion for 2 minutes.

3. Add tahong, fish fillet and shrimp. Season with MAGGI MAGIC SARAP, gently stir, cover and cook for 2minutes over low heat. Remove tahong, fish and shrimp and set aside.

4. Add malagkit na bigas in the same pot and coat the rice with oil.

5. Add water and kasubha. Bring to a boil and lower down to simmer. Simmer for 30-40minutes or until rice completely cooked. Add coconut cream and season with MAGGI MAGIC SARAP.

6. Add pan steamed tahong, fish and shrimp. Cook for another 2minutes. Add sesame oil. Check seasoning.

7. Transfer into serving bowls and garnish with reserved toasted garlic, spring onion and egg.

Tags: Chicken / Maggi Magic Sarap / Recipe / Rice

Cheesy Chicken Rice Casserole

- Sunday, February 22, 2015 No Comments

Cheesy Chicken Rice Casserole

By Maggi Magic Sarap

INGREDIENTS:

2 cups rice, rinsed well twice and drained
4 pcs canned tomato, cut into 1inch pieces
2 pcs chicken breast, cut into 1inch pieces
1 pc large onion, small diced
4 cloves garlic, minced
1/2 cup unsalted butter
4 1/4 cup water
3 - 8g sachet MAGGI MAGIC SARAP
1/4 tsp freshly ground black pepper
3/4 cup grated cheddar cheese
30 g almond slivers, lightly toasted (optional)

Servings: 4-6

INSTRUCTIONS:

1. Place rice, tomato, chicken, onion, garlic, butter and water in a rice cooker. Season with MAGGI MAGIC SARAP and pepper.

2. Turn on and wait for 40minutes (Cook and warm setting).

3. Add cheese and cover for another 5minutes to melt cheese on top.

4. Fluff and transfer to a casserole dish and top with almond slivers if desired.

5. Serve hot.

Tags: Maggi Magic Sarap / Recipe / Rice

Brown Rice Fusion Breakfast Meal

- Tuesday, February 17, 2015 No Comments

Brown Rice Fusion Breakfast Meal

By Maggi Magic Sarap

INGREDIENTS:

2 cups cooked organic brown rice
½ tsp minced pork with black beans paste
1 sachet 8g MAGGI MAGIC SARAP®
freshly ground black pepper, to taste
1 pc small carrot, grated
50g shrimp, peeled, deveined, and blanched
1 pc egg, beaten
1 tbsp olive oil
¼ cup chicken breast, boiled and shredded
2 sprigs chives or spring onions, chopped

Servings: 4-6

INSTRUCTIONS:

1. In a medium-sized bowl, mix rice, pork, MAGGI MAGIC SARAP®, pepper, carrot, shrimps, and egg.

2. Drizzle heated wok with olive oil and add rice mixture. Stir continuously on low heat for one and a half minutes to cook egg and heat everything. Remove from heat.

3. Transfer rice mixture into a serving bowl. Top with chicken breast and chives or spring onions.

Tags: Maggi Magic Sarap / Rice / Vegetable

Baked Egg and Herb Cream

- Tuesday, January 27, 2015 No Comments

Baked Egg and Herb Cream

By Maggi Magic Sarap

INGREDIENTS:

3 tbsp unsalted butter, softened
6 tbsp NESTLÉ All Purpose Cream
6 pcs large fresh eggs
1 ½ tsp MAGGI MAGIC SARAP®
1 ½ tsps mixed Italian seasoning
¾ tsp freshly ground pepper
6 pcs fresh basil leaves

Servings: 6

INSTRUCTIONS:

1. Preheat oven at 325ºF.

2. Brush butter into 6 ramekins. Pour 1 tbsp of NESTLÉ All Purpose Cream into each ramekin. Place a piece of basil and break 1 egg into each of the ramekin.

3. Season with MAGGI MAGIC SARAP®. Sprinkle Italian seasoning and freshly ground pepper. Bake in a pre-heated oven until eggs are set about 7-9 minutes. Remove from the oven and set aside to rest for 5 minutes. Serve with toast points if desired.

Tags: Junior MasterChef Pinoy Edition / Recipe / Rice

Filipino Sushi

- Thursday, July 17, 2014 No Comments

Filipino Sushi

Prepared during Qualifying Round: Pork and Fruits Invention Test

Junior MasterChef Pinoy Edition

by Louise Mabulo

Ingredients:

1 Nori Wrapper
1 Tbsp. Sesame seeds
4 Tbsp. Rice wine vinegar
2 Tbsp. Sugar
1 Cup Rice
1 Yellow Mango
1 Green Mango
1 Whole Apple
1 Orange
1 Lemon
6 Pcs. Bacon Slices
1 Tbsp. Soy Sauce
6 Cloves Garlic
1 Onion
Cayenne Pepper
Salt and Pepper

Instructions:

1. Dice Apple and Mangoes and then place in a blender. Blend until smooth, set aside.

2. Mince Garlic and Onion. In pan, put in ½ cup of water, bacon slices, garlic, onion, soy sauce, 1 tbsp. sugar, apple and mango puree, and season with cayenne pepper, pepper, and salt.

3. Wash rice, Ratio is 1:1. Cook over low heat and stir once it boils. Then leave to cook.

Zest lemon and orange, then juice. Then cook sesame seeds, add rice wine vinegar and sugar. If vinegar is too strong, add 1 Tsp. water.

4. Once rice is cooked, mix with vinegar.

5. Check on Adobo, once it’s cooked, add orange and lemon juice. Leave to simmer for a bit.

6. Take off heat, and take Nori wrapper, and lay over a sushi mat, shiny-side down. Place rice evenly over ¾ of the Nori. Place one strip on Adobo over the bottom of the mat. Add a bit of sauce and a bit of zest. Roll the sushi. Slice off the edges, then slice into four pieces.

7. Peel the green mango and with a knife, make thin slits in the surface, and peel.

8. Put sushi on a rectangular plate, put a little sauce on top, then top with zest.

9. Serve with the Green Mango.

Tags: Chef Boy Logro / Pork / Recipe / Rice

Sinigang Rice Recipe

- Wednesday, June 11, 2014 No Comments

Sinigang Rice Recipe

by Chef Boy Logro

Ingredients:

100 grams Pork Kasim, sliced thinly
10 pcs kangkong leaves
10 pcs kangkong leaves
2 pcs okra, sitaw, and sili pansigang, cut into bite-size pcs
1 pc large tomato, quartered, remove seeds
¼ pc radish, sliced thinly
1 pack Knorr Sinigang Mix - Original and Knorr All-in-One + Meaty Seasoning Granules
1 tbsp vegetable oil
2 tbsp Showa Batter Powder dissolved in 2 tbsp cold water
2 cups water
4 cups rice

Instructions:

1. Boil pork, water should be level with meat.
2. When half cooked, add 1 tbsp Knorr Sinigang Mix - Original. Stir and simmer for 10 mins. Drain.
3. Heat pan and line the pork until both sides are slightly brown in color. Remove from pan and drain.
4. Vegetable preparation , Dissolve 2 tbsp of Showa Batter Powder in 2 tbsp cold water. Mix well.
5. Dip the kangkong leaves, okra, sili, radish, and sitaw, and deep fry for 2 mins. Drain and set aside.
6. Rice preparation , Wash and drain rice. Add the dissolved Knorr Sinigang Mix - Original broth in 2-2 1/2 cups warm water. Stir and cook.
7. When rice is half-cooked, top the tomato and simmer until rice is fully cooked.
8. Remove the tomato and set aside, measure 4 cups of rice and let cool in a plate.
9. Heat oil in a pan and fry the rice. Continue stirring for 5 mins. Add 1 pack of Knorr All-in-One + Meaty Seasoning Granules. Stir well and cook for another 5 mins. Serve and top with fried pork, crispy kangkong leaves and other vegetables.

TIP: You can also try this sauce with your chicken rolls: Just mix equal parts of cornstarch, water, soy sauce and brown sugar. Bring to boil until thick, adjust seasonings if necessary, then add ground peanuts and finely chopped garlic

Tags: Chef Boy Logro / Pork / Recipe / Rice

Sinigang Rice Recipe

- Tuesday, June 10, 2014 No Comments

Sinigang Rice Recipe

by Chef Boy Logro

Tags: Bread / Chef Boy Logro / Pork / Rice

Rudolf's Hotdog Roll Recipe

- Saturday, May 24, 2014 No Comments

Rudolf's Hotdog Roll Recipe

by Chef Boy Logro

Ingredients:

6 pcs. hotdogs
500 grms. puff pastry
100 grms. flour
30 grms. vegetable shortening
2 pcs. eggs

Instructions:

1. Cut into 4 both sides of hotdog then flatten the puff pastry and cut five inches long by two inches (5x2).
2. Brush with beaten egg and place the hotdog and roll it.
3. Have ready baking sheets, brush with vegetable shortening and arrange sausage with puff pastry.
4. Brush on top with beaten egg then bake in oven for 30 minutes in 250°F or until golden brown

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