BroCheeLong

Okay so I forgot that I had broccoli in the fridge… but the good thing was, I remembered before it spoilt.

BroCheeLong

Brocolli with Cheese Sauce topped with Crispy Longganisa

What you need:

  1. small head of broccoli. Separated into its individual bite-size florets.
  2. Various melting cheese (grated or finely chopped) and cheese spreads (for this particular recipe, I used a single serve EDEN cheese, single serve Cheeze Whiz original packet, and a Cheeze Whiz pimiento packet.)
  3. 1 pc. garlic longganisa (without the skin) (Use any salty or garlicky longganisa, just not the sweet kind)
  4. 2 cloves of garlic minced
  5. 2-3 tbsp of white wine (or water)
  6. 1 tsp of flour dissolved in a little water
  7. italian herb seasoning
  8. salt & pepper to taste

How to:

  1. Blanche the broccoli florets by boiling a pot of lightly salted water. When it’s boiling dunk the broccoli in and allow to boil until the florets look a lot more green. (You could also steam this but I’m too impatient so I’ll just boil).
  2. When the broccoli is cooked through, drain the liquid and set it aside.
  3. In a skillet pan, sauté the garlic and the longganisa meat till the meat is brown. Remove as much of the fried/crispy longganisa meat as you can and set it aside.
  4. On low heat, add white wine (or water) and deglaze the pan. The liquid will probably be a bit brown. That’s okay, this sauce really won’t be the bright yellow kind of cheese sauce.
  5.  Add your cheeses, Italian herb seasoning, salt and pepper to taste. Stir until well incorporated. (No bits of unmelted cheese-unless you want unmelted cheese bits).
  6. Add the flour water and mix. The sauce will start to thicken.
  7. When satisfied with the taste and consistency of your cheese sauce, add the broccoli and mix it well.
  8. Top the dish with the longganisa bits.

Here it is! It’s my baon for lunch tomorrow…woohoo!

 

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