CHICKEN MALUNGGAY CROQUETTES WITH MALUNGGAY AND SQUASH PASTA IN SQUASH CREAM SAUCE

Ingredients: For the chicken croquettes 450 g ground chicken ½ c chopped malunggay leaves 1 medium onion, minced ½ tsp garlic powder ¼ c all-purpose flour 1 tsp salt ½ tsp ground pepper 2 eggs ¼ c cornstarch for dredging bread crumbs for coating oil for deep frying

For the pasta 150 g all-purpose flour 1 egg yolk 1/3 cup malunggay puree pinch of salt flour for dusting

For the sauce 250 ml all-purpose cream ½ c evaporated milk ½ c pureed squash/carrot 2 cloves garlic, minced 1 medium onion, chopped 2 tbps butter ¼ c grated cheese ½ c sliced button mushrooms parsley for garnishing

Procedure: In a bowl combine chicken, 1 egg, flour, onions, garlic powder, and malunggay. Mix well. Add salt and pepper. Shape into croquettes. Dredge in cornstarch then dip in beaten egg and roll into bread crumbs. Fry until golden brown. Set aside.

For the pasta: Place all ingredients in a big bowl. Mix until well combined. Remove the dough and knead on a flat surface to form a soft elastic dough. Leave to rest for 10 minutes. Divide into two portions. Flatten and roll dough using a rolling pin then cut into desired shape. Boil for 2 minutes.

For the sauce: Melt butter then sauté onion and garlic. Put the mushrooms. Cook around 5 minutes. Add the cream, milk, cheese and the pureed squash and carrots. Simmer for 10 minutes. Season with salt and pepper to taste. JENNIFER M. CAGUIAT I at Justino Sevilla High School, Cacutud, Arayat, Pampanga Teacher / squash puree