Quezo de Bola and Ham Egg Cups
Ingredients
6 medium eggs
1⁄8 cup queso de bola, cut in square chunks
6 tbsp spring onion
1⁄8 cup ham, cut in strips
2 tbsp cooking oil
Procedure
- Pre-heat oven to 180° C. Coat muffin tin with cooking oil.
- In a medium-sized bowl, combine and whisk together eggs, ham, cheese, and spring onion. Season with salt and pepper.
- Fill muffin tin with egg mixture.
- Bake for 20 mins for a runny consistency or 30 mins for a crisp finish. This can be stored up to 5 days in the refrigerator.
Lechon Veggie Pasta
Ingredients
250g dry whole wheat spaghetti or regular spaghetti
250g lechon, chopped
6 cloves garlic, thinly sliced
1 cup oyster sauce
1⁄4 cup sesame oil
1⁄2 cup purple cabbage, cut into strips
1⁄4 cup yellow bell pepper, cut into strips
1⁄2 cup broccoli
1⁄2 cup spinach
Salt and pepper
Procedure
- Boil pasta in a pot with salted water for 6 mins. Drain and set aside.
- Over medium heat, sauté all vegetables in a wok with sesame oil until color starts to brighten and set aside.
- Add lechon and reheat for 5 mins. Add pasta, oyster sauce, and vegetables. Stir-fry for 7-10 mins.
- Season with salt and pepper.
Fruitcake Balls
Ingredients
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp baking powder
1/2 tsp salt
1 cup chilled carbonated water
1 loaf fruitcake, cut into 6-8 squares
4 cups frying oil
Procedure
- In a deep frying pan, heat oil
- For the batter, whisk all-purpose flour, cornstarch, baking powder, carbonated water and salt together until batter consistency is achieved
- Using your hands, mold the fruitcake into balls and dip in batter
- Deep fry until golden brown. Best served hot and freshly cooked.
This story originally appeared on Southern Living Wrap Up Issue
Header photo by Nicole Michalou from Pexels
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