Saturday, July 30, 2011

Busy Saturday

It was a busy weekend for me.  Even though I had a lot of things to cook and bake, I enjoyed every minute of  it.  I baked a batch of raisin scones for Tita Portia yesterday for her meeting.  She is coming up with a coffee table type of book on beading with almost 50 of her students participating in this endeavor.

The photographer for the book took some photos today and she asked me to prepare something for them.  I love making Chicken Galantina.

I deboned the chicken myself.  Sometimes you can ask the staff of the Magnolia chicken station to do it for you.

I always serve galantina with jellied cranberry sauce.

The salad I put together had blue cheese, black grapes, pears and walnuts.

I should have put the dressing on the side because the guests said it was too much.

Tita Portia asked me to make mashed potatoes.  The fluffy kind.

It was a busy Saturday because aside from preparing the food for Tita Portia's guests, I still had to prepare the lunch for Ate and her family.  It was just a simple affair of Roasted Chicken.

The chicken really tasted as juicy as the picture.  I love this recipe.

I made gravy from the drippings, Sophie's request.

Simple stir fried vegetables.

Hermie cut up the vegetables and mixed them in a bowl.  I told her next time to set aside the leaves so it will be crisp tender when I cook it.

I made molo soup.  I was looking up the recipe in my blog when I discovered I do not have one!!!  I had to look it up in my old hand written personal recipe book.

Molo Soup

1 k. Soup bones
1 whole onion
4 liters water
1 T. rock salt

Boil in water the soup bones, whole onion, peppercorn, and salt for an hour.  Flake the chicken and set aside.

Saute garlic and onion in cooking oil.  Add the flaked chicken, continue cooking for a few minutes then pour in the broth.  Season with pepper and patis.

Molo dumpling

1/4 K. ground pork
150 g. singkamas, chopped finely
2 slices Purefoods Sweet Ham, chopped
4 cloves garlic, chopped
1/2 white onion, chopped
1 egg
1 T. flour
salt and pepper
25 pcs. Ling Nam Molo wrapper

Mix all the ingredients.  Put one tablespoon of filling in the center of the molo wrapper.  You can freeze the dumplings up to this point  or drop into the boiling soup.

Garnish with chopped spring onions and toasted garlic.