Creative Cooking | Food Trip | Avocado Aice Cream | Broccoli Stalk Soup | Mushroom with Ampalaya

Avocado Aice Cream

sliced in cubes then mix with Nestle All Purpose Cream and condense Milk
or use Creamdensada from Angel :)

Broccoli Stalk Soup

(why stalk only? because I like to steam the broccoli florets and eat it with just pinch of salt and pepper :)

so I only use the broccoli stalk - make sure to remove the outer layer... and hardest part at the bottom... sliced into small pieces...
Add:
Celery
Cream of Mushroom
Onion and Garlic
small amount onion powder and very small amount of salt
powdered pepper around 1-tbsp
pork cubes (just half of the cube)
Ham chopped
water ....
optional - add Carrots..
Slow cooked for 1 hour high then 2 hours Low settings

after that mix well... taste...

add something to make sure it taste well :) hehehe
usually on this part I modify and adjust depends on what's the taste...

Final Touch
add grated cheddar cheese ... around 1 cm thick :D tancha tancha lang ...
cheddar cheese taste salty ...

so ... make sure to control the salt from the beginning... remember... soup should never be salty...
but must be creamy and refreshing...

like... if the main course is too salty then there's an option to add the soup with the main course to make it less salty :) something like that :)

--- usually we can add more table salt or cheese later in any soup, depends on the person taste...

Mushrooms with Bitter Ground / Ampalaya

heat the pan well...
coat the Pan with oil first
then add butter
garlic
low fire - brown the garlic a bit but make sure not to burn the butter - LOW FIRE!
ADD onion
small sliced Ham
mix to brown the ham a bit...
then add canned (drained) Button Mushrooms
turn medium fire to brown the mushrooms
then add Ampalaya...
salt and pepper...
cover...
after 3 or 4 mins check...
mix well

and taste the ampalaya to make sure it is not overcooked...

Enjoy! :)

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Related Post:

Pork Adobo with Banana Blossoms

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