There are foods that are usually set for picnics and these foods are considered as the traditional picnic foods. But that doesn’t keep anybody in preparing their own choice of foods. Though there are some points that must be considered. First is food safety. Since it would take time before you eat the packed foods, you have to make sure that the food will not get spoiled easily. Weather also plays an important part in keeping your picnic foods safety. Bacteria love to expand their population in a moist place. The best picnic recipes are those that don’t get spoiled easily, effortless to store and to prepare, and most especially, luscious.
Here are some of the best picnic recipes in the Philippines.
This recipe is the same with the regular puto or rice cake. Puto cheese only uses flour instead of ground rice, and so the texture is smoother. The name Puto Cheese is taken from the cheese that is added as a topping. Filipinos usually paired puto cheese with a hot chocolate or coffee during breakfast.
1/2 cup cake-flour
1/2 cup all purpose-flour
2 tsp baking powder
3/4 cup white sugar (divided)
1/3 cup evaporated milk
1/3 cup water
2 pcs egg yolks
2 pcs egg whites
1/4 tsp. vanilla
1/2 tsp salt
cheese (sliced into small strips)
Sift the cake flour, all-purpose flour, salt and baking powder in a mixing bowl. Do this thrice then set aside for a while. Beat the egg yolks until its color would turn lemon yellow. Then slowly add ½ cup of sugar while beating constantly.
Fold in the flour mixture, alternately with milk and water, to the beaten egg yolks. Add vanilla to the mixture and mix thoroughly. Continue beating the yolks until soft peaks are formed. Add the remaining ¼ cup sugar and go on beating the mixture until stiff. Fold in the egg batter. Mix well and pour mixture into a puto molder about ¾ full.
Put the slices of cheese on the top then cover with clean cheese cloth. Steam for 25-30 minutes. You will determine if the puto cheese is already cooked when you insert a tester at the center and comes out clean. Let it cool for a few minutes before removing from the puto molds to retain its shape.
This recipe is just one of the many varieties of adobo. This is a good choice for those who love chicken. Chicken adobo can be served both on ordinary days and on occasions such as picnics.
1 kilo dressed chicken (cut into serving slices)
3 medium-sized potatoes, quartered (optional)
1 onion (diced)
1 bay leaf
1 head of garlic (peeled and crushed)
1/4 cup dark soy sauce
1/8 cup vinegar
Slice the chicken and place it on a large pan. Pour vinegar on it and add peppercorns, garlic and bay leaf. Cook until it boils. Then slowly turn the pieces of chicken over. Leave it uncovered until all the vinegar has been absorbed. Stir the chicken slowly until its fat comes out. Fry the chicken until it turns golden brown. Take out the excess oil and add potatoes and soy sauce.
Let it simmer for about 15-20 minutes. Every once in a while, check the liquid. If you noticed that the chicken seems dried up before fully cooked, add about ¼ cup of water. At the end, the chicken adobo should be quite dry.
These two picnic recipes are just a couple of many recipes you could choose from. There are no limitations on the number of recipes you could bring on your picnic. Some ingredients of the two recipes can be modified with regards to your preference. You can skip some ingredients or better find an alternative. The most important thing is to always take into consideration the number of servings you would make and surely it will satisfy you.
Enjoy these simple yet luscious meals on your picnic.