Here's another yummy recipe by Chef Fern Aracama. I'm sure everyone can relate to these recipes as we may have encountered them on our noche buena feast with our lolos and lolas when we were kids.
Ingredients:
1 cup water
35gms unsalted butter
1/8 tsp salt
1 cup Maya All Purpose Flour
2 large whole eggs
corn oil for deep frying
Procedure:
1. In a pot, combine the water, butter, white sugar and salt. Bring to a boil.
2. Remove from heat and immediately add all of the flour and bring back over a medium flame. Vigorously beat with a wooden spoon until well incorporated.
3. Remove from heat and transfer into a mixer bowl. Beat slowly and add the eggs one at a time until fully mixed and smooth.
4. Set aside batter.
5. In another deep pot, heat the corn oil. Use an ice cream scoop and drop small balls of batter into the hot oil. Deep fry until golden. Remove and drain excess oil with paper towels.
6. Repeat until you finish the batter. Serve warm with chocolate dip.
Ingredients:
1 cup heavy cream
1 cup milk or semi sweet chocolate, cut into chunks
1/4 tsp cinnamon powder
pinch of cayenne powder
1 tbsp softened butter
Procedure:
1. In a pan, gently bring the heavy cream to a simmer.
2. In a bowl, combine the chocolate chunks,cinnamon powder, cayenne powder and softened butter.
3. Pour the hot cream over the chopped chocolate mixture and allow this to sit and melt the chocolate.
4. Give the mixture a quick whisk until it is nice and smooth.
5. Serve with warm bunuelos.
Here's Chef Aracama's other recipes---
Patatas Riojana
Malunggay & Cheese Dip
BUNUELOS
Ingredients:
1 cup water
35gms unsalted butter
1/8 tsp salt
1 cup Maya All Purpose Flour
2 large whole eggs
corn oil for deep frying
Procedure:
1. In a pot, combine the water, butter, white sugar and salt. Bring to a boil.
2. Remove from heat and immediately add all of the flour and bring back over a medium flame. Vigorously beat with a wooden spoon until well incorporated.
3. Remove from heat and transfer into a mixer bowl. Beat slowly and add the eggs one at a time until fully mixed and smooth.
4. Set aside batter.
5. In another deep pot, heat the corn oil. Use an ice cream scoop and drop small balls of batter into the hot oil. Deep fry until golden. Remove and drain excess oil with paper towels.
6. Repeat until you finish the batter. Serve warm with chocolate dip.
SPICED CHOCOLATE DIP
Ingredients:
1 cup heavy cream
1 cup milk or semi sweet chocolate, cut into chunks
1/4 tsp cinnamon powder
pinch of cayenne powder
1 tbsp softened butter
Procedure:
1. In a pan, gently bring the heavy cream to a simmer.
2. In a bowl, combine the chocolate chunks,cinnamon powder, cayenne powder and softened butter.
3. Pour the hot cream over the chopped chocolate mixture and allow this to sit and melt the chocolate.
4. Give the mixture a quick whisk until it is nice and smooth.
5. Serve with warm bunuelos.
Here's Chef Aracama's other recipes---
Patatas Riojana
Malunggay & Cheese Dip
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