I was not impressed by the taste at all. The puto itself was bland. No wonder from the video I watched on YouTube, the makers had to put all of those toppings on them.
At least now,I know how Puto Bumbong is made.
Here's the Pepalukluk Manuk recipe: (Pinaupong Manok)
1 whole chicken
5 cloves garlic (mashed)
sea salt or any coarse salt
1 Tbsp. canola or vegetable oil (I use olive oil)
More canola oil for frying later
Rinse chicken and pat it dry. Rub with salt inside and out.
Heat oil in Dutch oven or any pot that is deep enough to put a whole chicken. Add garlic and salt to hot oil. Add chicken. Cover the pot and put temperature to low. Cook until chicken is tender (about 45 minutes) but not falling off the bone. Take out from the pot and cut up the chicken. Fry in hot canola oil. Serve with steamed Jasmine rice or brown rice if you are health conscious.
Turkey Dressing with Italian Sausage
Recipe #42, click here
Notes from MaMely:
1) time for drying bread cubes varies depending on the amount and size of the cubed bread on the baking sheet. Start testing the cubes after 25 minutes of baking and go from there. You want your bread cubes to be dry and crisp.
2) If using pre-sliced sandwich bread, cube the bread into same thickness as the slices.
3) I use homemade Garlic Butter on the bread slices, which gives the croutons simple but wonderful flavor.
For Garlic Butter recipe click here.
According to Wikipedia, this salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which opened in 1931).
Oscar Tschirky, who was the Waldorf's maître d'hôtel is widely credited with creating the recipe. The original recipe did not contain nuts, but they had been added by the time the recipe appeared in the Rector Cook Book in 1928.Here's my version of this salad: