PUTO Recipe These all time favorite Filipino delicacies can be eaten as snacks or as a breakfast, both paired with

a cup of hot chocolate or coffee. Making and selling puto and kutsinta are hit business opportunities because: 1. 2. 3. 4. they are ridiculously easy to make they require very little capital you can mark them up to as high as 300% and they are still affordable to the masses Materials and Ingredients Needed 2 cups rice flour 1/2 tsp salt 2 tsp baking powder 2 cups coconut milk 1 cup white sugar 1 tsp anise seed (optional) 1 cup grated coconut or coconut flakes

Steamer Mixing bowl Strainer Muffin pan Measuring cups & spoons Wooden spoon or wire whisk

Procedure 1. 2. 3. 4. 5. 6. 7. Sift the rice flour, baking powder, salt, and white sugar together. In a bowl, add coconut milk to the sifted ingredients and blend until the mixture is smooth. Add anise seeds or whatever flavoring you wish (vanilla, pandan, etc.) Mix and blend thoroughly. Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you leave 1/3 space at the top. This is to give the puto space to expand upon cooking. Steam for about 30 minutes. Check for doneness by inserting a toothpick into the center of puto the toothpick must come clean. Top with grated coconuts.

Tip:

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Dont place the puto in a covered container right after it is steamed, otherwise it will get soggy. Wait for it to cool down first. Puto is best serve hot, so try offering it as a breakfast alternative around your neighborhood. How Much Will You Make

Puto is sold in packs. The going rate for plain homemade puto is P2.50 per piece, or P30 for an even dozen. You may charge a higher price for flavored puto, although people rarely buy too much of one particular flavor. Your best bet is to offer a combination of flavors in one pack. KUTSINTA Recipe Materials and Ingredients Needed 2 cups cassava flour 2 cups all-purpose flour Steamer Mixing bowl Muffin pans or small, shallow bowls Measuring cups & spoons Wooden spoon topping Procedure 4 tsp lihia or lye water, P22.50 for 250g, available in supermarkets 2 cups pandan juice 8 tsp butter 2 cups brown sugar Freshly grated coconut as

1. 2. 3. 4. 5. 6. 7.

Mix the butter and sugar. Sift the all-purpose flour and cassava flour. Combine these with the mixed butter and sugar. Pour the pandan juice and lihia and mix again until the texture is smooth. Pour into a muffin pan or shallow bowls, making sure to leave room at the top. Steam for 20 minutes. You may sell this with grated coconut on the side.

Tip: Be careful about the amount of lihia you put in, studies have shown that too much of it can actually cause corrosive burns in ones esophagus and stomach.

How Much Will You Make Homemade kutsinta sells for P1.50 per piece, although you may sell them in packs of 12 and charge an even P20 per pack. Kutsinta spoils easily, so make sure you only make what you can consume in half a day.

Paella Marinera is a type of seafood paella that showcases the richness of the ocean. This particular recipe involves different seafood, which I think is a very lovely combination. Aside from the different seafood, this dish tasted perfect because of the type of rice and saffron used. Using seasoned yellow rice brings in a lot of good flavor, while the Spanish saffron (which is considered as one of the most expensive spices) improves the taste and aroma of the dish. At a quick glance, the color of this dish seems unusual. It has more of a reddish color instead of the normal yellow. It is because of the tomato sauce. I never thought that having tomato sauce in seafood paella will produce great results. I was only involved in filming when this dish is being cooked. All the instructions come from my uncle, who happens to be one of my mentors. Whenever I am with him, I instantly become a student eagerly digesting all the information and techniques that he is sharing. The hands that you see in the video are my aunts and my wifes. Its like filming a dish for the grandest cooking class. It was such a wonderful experience. Try this Paella Marinera recipe and enjoy!

Recipe: Paella Marinera

Ingredients

2 lbs seasoned yellow rice (arroz amarillo) 1 lb mussels (tahong) 1/2 lb fresh squid, cleaned 1 lb cooked clams (almejas) 8 pieces medium crabs, cleaned 1 lb shrimp, cleaned 43 ounces tomato sauce A hint of Tabasco sauce 3/4 cup pimiento, sliced 3 medium onions, diced 1 head garlic, minced spanish saffron 3 to 4 cups water 1/4 cup olive oil salt and ground black pepper to taste

Watch the cooking video: Cooking Procedure

Combine seasoned yellow rice and water and soak for 3 hours. Heat a Paellera or large pan then pour-in olive oil. When the oil is hot, saute the garlic and onions. Put-in the crabs, mussels, shrimps, clams, squid, Tabasco sauce, salt, and ground black pepper. Cover the pan and cook for 3 minutes or until the juices come out. 5. Add tomato sauce then cover the pan. Cook for a minute. 6. Stir then simmer for 4 to 6 minutes. Transfer the cooked seafoods on a clean plate. 7. With the remaining juices and tomato sauce on the pan, put-in the rice soaked in water and stir well. Simmer for 5 minutes. 8. Add the Spanish saffron then gently stir. Cover the pan and continue cooking in low heat until the rice are done. 9. Top the cooked yellow rice with pimiento then arrange the cooced seafoods over it. 10. Serve with some lemon or lime wedges. 11. Share and enjoy! Number of servings (yield): 12 1. 2. 3. 4.

Cuban Rice And Chicken Recipe Video

Previous Recipe Next Recipe
Arroz con pollo (ah-rose-con-POY-yo) is excellent for a family feast. It is easy to make in large quantities, and can be prepared in advance, improving the flavor as it waits to be served. Cubans-style chicken and rice gets it color from saffron. My version is made with boneless, skinless chicken breast and thighs. This will cut down on the cook time and fat content, making it healthier for you and your

family, but not leaving out any of the great flavors. I also use brown rice instead of the traditional short grain Valencia rice. I also like to make mine where the finished dish is actually a little soupy-what we call asopado or a la chorera. But you can experiment with different amounts of chicken stock, water, and vino seco until you get yours exactly as dry or as wet as you like it.

Ingredients
1 1/2 pounds boneless skinless chicken breast, cut into 2 squares

1 1/2 pounds boneless skinless thighs, cut into 2 squares

1 tablespoon dried oregano

1 tablespoon ground cumin

2 tablespoons lime juice

2 tablespoons olive oil

1 medium spanish onion, chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

3 garlic cloves, minced

2 cups brown rice

1 teaspoon saffron threads

1 cup vino seco (dry white wine)

1 tablespoon tomato paste

4 cups chicken broth, fat-free, reduced-sodium

2 bay leafs

salt & pepper to taste

1 15 oz. can low-sodium, early young sweet peas, drained

1 small jar red pimentos, chopped

Directions
In a large re-sealable bag, combine chicken, lime juice, oregano, and cumin. Seal and marinate for 30 minutes. Place the saffron threads in 2 tablespoons of warm water, set aside.

Heat the oil in a large pot over medium heat. Add the onions, green and red peppers, garlic. Cook for 3-5 minutes till the vegetables are softened. Add the rice and mix well, 2-3 minutes. Add the marinated chicken and cook until chicken turns white, about 3 minutes. Add the saffron with water.

Add the chicken broth, wine, and bay leaf bring to a boil. Add tomato paste, salt and pepper to taste. Cover a simmer in low heat for 30-40 minutes, or until the rice is tender. If the rice starts to dry out, add more broth. If mixture looks to soupy to youre liking, remove the cover.

Just before the rice is finished, stir in the pimentos and drained peas.

Makes 6-8 servings.