Buchi Recipes
BUCHI
Sweetened mung beans are deliciously wrapped in glutinous rice flour and deep fried to make this yummy Pinoy snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Combine the mung beans and 1 cup water in a pot and bring to a boil; boil over medium heat until the beans are very tender, about 30 minutes. Mash the beans thoroughly. Stir 1/2 cup sugar into the mashed beans; set aside.
- Mix the glutinous rice flour, 2 tablespoons sugar, salt, and 1/4 cup water together in a large bowl; knead together just enough to form a ball. Divide the ball into small pieces and roll into balls. Flatten each ball of dough, and spoon 1 tablespoon of the mashed bean mixture into the middle of the dough. Wrap the dough around the bean mixture and pinch the edges together to seal. Repeat until all the dough and paste is used.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the balls in batches in the hot oil until golden brown, 5 to 10 minutes per batch. Serve hot.
Nutrition Facts : Calories 243 calories, Carbohydrate 38 g, Fat 9.3 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 43.8 mg, Sugar 12.7 g
TRADITIONAL OSSO BUCO
This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.
Provided by PICKLEDPOSSUM
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 4
Number Of Ingredients 13
Steps:
- Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g
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- In a pot over medium heat, bring the ¾ cup water to a boil. Remove from heat and transfer to a bowl. Add brown sugar and stir until dissolved. Allow to slightly cool.
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