HELP ME!!! i need recipes from BULACAN for soups and appetizers?

please give the ingredients, the procedure and your sources. thanks!HELP ME!!! i need recipes from BULACAN for soups and appetizers?
Polvoron from Bulacan





Ingredients





1 cup plain flour


1 1/2 cup full cream powder milk ( like Nido)


1/2 cup sugar ( preperable very fine sugar)


1 cup melted butter or half marg. half butter


1/2 tsp. salt


1/4 cup roasted pinipig





Preparation








Roast the flour in a wok (slow heat to avoid burning)


Roast flour until it is slightly brown


Take it off the heat


Mix milk, sugar, pinipig, salt and melted butter with the flour


Bind them together


Try your molder


Mold one and if it is still too loose, add more butter to it. make sure that you could pick up the polvoron without it crumbling straight away


Wrap them with papel de hapon. I don't know what you call it in USA, but here in U.K., we call it tissue paper from any stationary shop.








Enjoy it. Trust me. I am from Malolos, Bulacan -





Hot and Sour Soup:


250 g. of cooked diced pork meat


1 200-g. pack of chicken leg mushrooms


1 tbsp. of finely minced garlic


1 onion, halved and sliced thinly


1 carrot, cut into rings about 1/4鈥?thick


150 g. of snow peas (chicharo), trimmed


6 c. of meat stock


2 tbsp. of rice wine vinegar


2 tbsp. of cornstarch


salt to taste


1 tsp. of pepper


2 eggs, beaten


1 tbsp. of cooking oil





Cooking procedure :





Drain and rinse the mushrooms according to package directions.





Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onion until soft. Add the pork and mushrooms. Cook over high heat for about a minute. Pour in 5 c. of stock and the vinegar. Season with salt and pepper. Bring to a boil. Add the carrot slices. Disperse the cornstarch in the remaining stock. Pour into the boiling soup, stirring. Cook until thick. Add the snow peas and cook for another 20-30 seconds. Turn off the heat. Pour the beaten eggs in a thin stream. Stir a few times. Serve at once.