Mango Float

Mango Float

Ingredients:

2 large frozen Sweet Mangoes or fresh Ripe Mangoes, sliced

1 (250 ml) Whip Cream, chilled

1 (250 ml) Condensed Milk

1 box Graham Crackers

2/3 cup Graham Crumbs

Frozen Mango Meat, Graham Crackers, Graham Crumbs, Condensed Milk, Whip Cream,
Canned Peaches *substitute for mangoes (You can also use canned peaches for this recipe.)

Instructions:

Prepare the milk-cream mixture.

In a medium bowl, combine the condensed milk and whip cream. Mix well.

Assemble the mango float.

Arrange the graham crackers in a rectangular or square glass dish.

Arrange the mango slices on top.

Top with the milk-cream mixture, spreading evenly.

Repeat the process (steps 1~3) to make 2 or 3 layers, ending with the milk-cream mixture.

Top with graham crumbs, and garnish with mango slices.

Cover, and place in the fridge to chill overnight before serving. Enjoy!!

Note:

You can also use canned peaches, fruit cocktail, or strawberries, instead of mangoes.

You may also whip the chilled cream to help the filling set faster and make it more stable; This can be done using an electric mixer or with a wire whisk, with the bowl of chilled cream placed over a bowl of ice.

Chinks (Chicken Skin Cracklings)

Chinks (Chicken Skin Cracklings)

Ingredients:

500 g Chicken Skin, cleaned and sliced

2 tbsp Brown Rice Vinegar

1/2 tbsp Salt

1/4 tsp Ground Black Pepper

1 L Filtered Water

Instructions:

In a non stick pot, add-in chicken skin, vinegar, salt, and black pepper.

Pour-in water just enough to cover the chicken skin; bring to a rapid boil on medium-high. (Do not cover the pot.)

Once the liquid has evaporated, turn the heat to medium, and allow chicken the skin to extract its oil.

Once the oil has come out, toss the chicken skin lightly (Make sure that skin does not stick to the bottom of the pan!).

Then fry the skin on its own oil, until gilden and crisp.

Remove from pot. Place into a stainless colander to drain any excess oil out; let cool a bit before serving, and enjoy with ice cold beer or cola!!

Homemade Jackfruit Jam

Homemade Jackfruit Jam

Ingredients:
225 g Ripe Jackfruit, chopped
60 g Brown Sugar
1/2 tsp Lemon Juice
a pinch of Lemon Rind

Instructions:
In a food processor or blender, add-in the jackfruit and  lemon juice. Blend until pulpy.

Transfer the mixture into a heated saucepan, and add-in the lemon rind. Mix well.
Heat the mixture over low heat and add-in sugar; bring to boil with constant stirring for 15~30 minutes, or until the mixture becomes thick and clear. Remove from heat.

Store the jackfruit jam in a sterile airtight glass jar; allow to cool down a bit, and keep in the fridge.
Serve with bread, saltine, and just like that as a dessert.

Happy Eating!!

Note:
Can be kept in the fridge for 2~3 weeks.

Cassava Cake

Cassava Cake

Ingredients:

For the Batter:

1 pack (500 g) Grated Cassava
1/4 cup Butter, melted
1/4 cup Condensed Milk
1/4 can Evaporated Milk
3 tbsp Cheddar Cheese, grated
1/3 cup + 1 tbsp White Sugar
1 pc Large Egg
1/2 can Coconut Milk
1/2 cup Sweetened Macapuno or Coconut Strips

For the Topping:
1 tbsp All-purpose Flour
1 tbsp White Sugar
1/4 cup Condensed Milk
1 tbsp Cheddar Cheese, grated
1/2 can Coconut milk
1/4 cup Sweetened Macapuno or Coconut Strips
Egg White

1/3 cup Cheddar Cheese (to garnish)

Instructions:
Prepare the batter.
In a large mixing bowl, combine the grated cassava, melted butter, condensed milk, evaporated milk, grated cheese, sugar, and egg. Mix well to combine.
Then add-in the coconut milk, and mix thoroughly.
Fold in the sweetened macapuno.

Preheat the oven to 175 °C for 10 minutes.

Pour-in the batter into a well-greased baking pan, then put inside the preheated oven to bake. 
Bake for about 60 minutes. Then remove from the oven, and set aside.

Prepare the topping.
In a saucepan over medium-low heat, add-in flour, and sugar. stir well.
Then pour-in the condensed milk, stir to mix thoroughly.
Add-in grated cheese while stirring constantly.
Pour-in the coconut milk; continue stirring for 8~10 minutes.
Remove from heat.

Top the baked cassava cake with the sweetened macapuno.
Then spread the prepared topping evenly over the baked cassava cake.
With a silicone basting brush, glaze the topping with the egg white.

Heat the oven to 265 °C on broil mode.
Place the Cassava Cake in the oven, and let it broil for a few minutes until the top turns golden or light brown.

Remove from the oven, place the pan onto a wire rack to cool down a bit.
Garnish with grated cheese before serving.

Happy Eating!!

Puto Flan (Filipino Steamed Cake topped with Leche Flan)

Puto Flan (Filipino Steamed Cake topped with Leche Flan)

Ingredients:

For the Leche Flan:

4 Egg Yolks

1 can (300ml) Sweetened Condensed Milk

For the Puto:

1 cup of All-purpose Flour, sifted

1/2 cup Refined White Sugar

1/2 tbsp Baking Powder

1/3 cup Evaporated Milk (you may also use Low-fat Fresh Milk as substitute)

1/2 cup Filtered Water

2 tbsp Butter, melted

1 large Egg

Instructions:
Grease your individual puto molds with melted butter. Set aside.

Prepare the steamer.
Pour the water in the steamer.
Cover the steamer lid with a cheese cloth to prevent water from dropping unto the puto flan later when steaming.

Prepare the leche flan.
In a medium bowl, combine the egg yolks, and condensed milk.
Whisk gently until well combined.
Strain the custard mixture so you will get a smooth custard.
Pour the custard mixture into your molds, about ⅓ full.
Gently place the molds into the steamer, cover with the lid and steam over on low heat for 8 minutes or until firm.
(Be careful not to scald yourself with the steam!)
Carefully remove them from the steamer. Set the steamed flans aside.

Prepare the puto.
In a medium bowl, sift-in the flour, white sugar, and baking powder.
Whisk until well combined.
Add-in the water, evaporated milk, melted butter, and the egg.
Whisk until the mixture becomes smooth and lump-free.
Then pour the puto mixture over the steamed flans, about ¾ full. (Don't overfill them!)
Gently place the molds back into the steamer, cover with the lid and steam over on low heat for additional 10 minutes.
(Be careful not to scald yourself with the steam!)
Remove the puto flan from the steamer.

Serve and Enjoy!! Happy Eating!!

Banana Turón (Sweet Fried Banana Spring Rolls)

Banana Turón (Sweet Fried Banana Spring Rolls)

Ingredients:

6 pcs Saba Bananas

1/2 cup Sugar

12 Spring Roll Wrapper

1/4 cup Jackfruit, sliced into strips

a bowl of filtered water, or well-beaten egg (for sealing the spring rolls)

Deep-frying Oil

Instructions:

Peel and cut the saba bananas lengthwise into two halves.

Roll the slices in sugar.

On a clean kitchen countrr or any flat working surface, lay wrapper like a diamond.

Arrange 1 banana slice in the middle of diamond and place 2~3 jackfruit strips lengthwise on top of banana slice.

Fold bottom pointed end of wrapper over filling; then fold the side ends of the sheet inward, and carefully roll into a log. Wet the pointed edge of the wrapper with water (or beaten egg) to completely seal.

Roll sealed springrolls in sugar. Repeat with the remaining ingredients.

In a skillet over medium heat, heat about 1" deep of oil.

Than, add the banana spring rolls seam side down and fry, turning once or twice, for about 3 minutes on each side, or until crisp and golden brown.

Remove fried banana turón, and place them on a rack to drain out excess oil.

Arrange on a plate; serve warm and enjoy!!

Baked Leche Flan (Baked Crème Caramel)

Baked Leche Flan (Baked Crème Caramel)

Ingredients:

Caramel:

1 cup Brown Sugar

2 tbsp filtered Water

1/2 tsp Lemon Extract

Custard:

10 egg yolks


1 small can Condensed Milk

1 cup Low-fat Fresh Milk

1 tsp Pure Vanilla Extract

Instructions:

Prepare the caramel.

In a sauce pan at medium heat, add-in the brown sugar , water, and lemon extract.

Stir until the sugar melts (caramelized) and begins to boil.

When it starts to really thicken, immediately pour the caramel into the flan molds (llanera) or custard cups.

(*I used mini loaf pans for this recipe.)

Tilt the mold to cover the whole bottom surface (about less than 1 cm) up with caramel.

Divide it evenly between the molds (*if using more than one). Set aside.

Preheat oven to 160°C for 10 minutes.

Make the Custard.

In a large bowl, add-in the egg yolks, and stir with an egg beater.

Pour-in the condensed milk, and mix thoroughly.

Then, pour-in the fresh milk; mix  well to combine.

*Stir lightly when mixing to prevent bubbles or foam from forming.

Strain the custard mixture slowly while pouring into the caramel lined flan molds.

Cover each mold with tin foil.

Prepare a roasting pan.

Pour-in hot water into shallow roasting pan, about 1” in depth; Place the molds into the roasting pan.

Then carefully place the roasting pan in the preheated oven, and bake for about 45 minutes, or until firm.

Remove the leche flan from the oven and allow the temperature to cool down before unmolding.

Transfer to a serving tray then refrigerate for at least an hour to chill.

Serve for dessert. Happy Eating!!!

Siopao Asado (Sweet Pork Steamed Buns) & Sweet Sauce

Siopao Asado (Sweet Pork Steamed Buns)

Ingredients:

Dough: 

3 cups All-purpose Flour 

1 pack (4 g) Instant Yeast 

1 tbsp White Sugar

1/2 tsp Salt 

1 cup warm Water

2 tbsp Canola Oil 

Asado Filling:

2 lbs Pork, chopped into cubes

2~3 tbsp Butter

2 tbsp Garlic, minced

1 large Onion, minced

2 tbsp Cornstarch, diluted in 1/4 cup Water

4 tbsp Soy Sauce

4 tbsp Brown Sugar

3 tbsp Oyster Sauce

1 tbsp Hoisin Sauce

Instructions:

Cook the asado filling.

In a heated pan, add-in the butter. Then, add in garlic and onions; Sauté for a few seconds.

Add-in pork, and cook until light brown.

Add-in soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well.

Let it simmer for about 30~40 minutes.

Add-in corn starch mixture, and mix until the sauce has thickened.

Turn off heat, and set aside. Allow to cool down completely.

Prepare the dough.

In a small bowl, combine warm water, yeast, and sugar; Stir until thoroughly mixed.

Set aside in warm place for about 10 minutes, or until foamy and bubbly.

In a medium mixing bowl, combine flour and salt. Whisk until well combined.

Pour in yeast mixture, and vegetable oil. Mix with a wooden spoon until doughy.

Place the dough on a  floured surface, and knead for at least 5~10 minutes, the dough becomes smooth and elastic.

Place the dough in an oiled bowl, and cover with plastic wrap.

Set aside in warm place to proof for bout an hour, until doubled in size.

After an hour, punch the dough in the middle to release air.

Divide into four equal parts.

Form each part into a log and divide into 2 balls. (*You can make 8 large sized siopao buns.

If you want smaller size siopao, divide each log into 4.)

Using a rolling pin, roll each ball into a round disk about 4~5" in diameter and 1/8 inch thick. When rolling, leave the middle of the dough thicker than the edges. This will prevent the dough from leaking and becoming flat.

Place the rolled dough in the palm of your hand, then place about 2 tablespoonful of asado filling in the middle. (*1 tablespoon of filling for small size siopao.) You may add quartered boiled egg if you like.

Lift all the edges up and twist to seal.

Place them onto a square piece of wax paper.

Repeat procedure for the rest of the dough.

Prepare the steamer pan.
Pour water in the steamer pan.
Cover the steamer lid with a cheese cloth to prevent water from dropping unto the siopao later when steaming.
Cover the steamer pan with the lid, and slowly bring water to a boil.

Place siopao in the prepared steamer; Cover, and steam over medium low heat for at least 15 minutes.

Turn off heat.

Serve warm with Sweet Sauce or Ketchup. Happy Eating!!

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Siopao Sweet Sauce

Ingredients:

2 cups Beef Broth

1 pc Star Anise or 1/2 tsp Five Spice Powder

2 tbsp Cornstarch, diluted in 4 tbsp of Water

1/4 cup Onions, diced

2 cloves Garlic, chopped

1/4 tsp ground Black Pepper

4 tbsp Brown Sugar

2 tbsp Soy Sauce

1 tbsp Worcestershire Sauce

1 tsp Salt

Instructions:

In a heated saucepan, pour-in beef broth, and bring to a boil.

Add-in onion, garlic, soy sauce, worcestershire sauce, brown sugar, salt, ground black pepper, and star anise.

Cover the saucepan, and allow to simmer for 10 minutes. Add extra water as needed.

Turn of the heat, then strain the liquid using a fine-mesh kitchen strainer into a bowl.

Heat another clean saucepan and pour-in the strained liquid. Bring to a boil.

Add-in cornstarch mixture, stirring continuously until thick in consistency.

Turn off the heat, and allow the siopao sauce to cool down.

Transfer the siopao sauce to a serving container.

Mini Custard Cake (Chiffon topped with Crème Caramel)

Custard Cake resembles a chiffon cake

with a topping of sweetened milk and egg mixture known as custard.

Mini Custard Cake (Chiffon topped with Crème Caramel)

Ingredients:

Caramel:

1/2 cup Brown Sugar

1/2 tsp Lemon Extract

Custard:

3 Egg Yolks

1/2 can Condensed Milk

1/2 cup Low-fat Fresh Milk

1 tbsp White Sugar

Cake:

1/2 tsp Baking Powder

1/8 cup Milk diluted in 1/8 cup filtered Water

1/2 tsp Lemon Rind

3 egg Yolks

1/4 cup White Sugar

2/3 cups All-purpose Fkour, sifted

Meringue:

3 Egg Whites

1/4 tsp Cream of Tartar

1/4 cup White Sugar

Instructions:

Prepare the caramel.

In a shallow pan at medium heat, add-in the brown sugar and lemon extract.

Stir until the sugar melts (caramelized) and begins to boil.

When it starts to really thicken, immediately pour the sugar on the mini cake tins.

Divide it evenly between the mini cake tins.  (*I used 3 mini loaf pans.)

Spread it until it covers the bottom of the tins.

Set aside.

Make the custard.

In a medium mixing bowl, combine milk, egg yolks, and white sugar.

Stir thoroughly until well combined.

Pour the custard mixture into the mini cake tins with caramel.

Divide it evenly between the mini cake tins.

 Set aside.

Preheat oven to 175°C for 10 minutes.

Make the Cake.

In a large mixing bowl, beat-in egg yolks gradually adding-in the white sugar.

Continue beating for about 2 minutes.

Add-in half of flour; then add the milk mixture. Mix well.

Add-in the remaining half of flour. Mix again until well distributed.

Add-in the lemon rind; Beat until smooth in consistency.

Set aside.

Make the Meringue.

In a large bowl, beat the egg whites with an electric mixer in high speed until bubbly.

Add-in cream of tartar, and continue beating about 3 minutes in high speed, or until fluffy.

Gradually add the white sugar, and continue beating until the meringue becomes is shiny and firm.

Fold the cake mixture into the meringue until well blended.

Pour the folded mixture into the cake tins with custard mixture.

Prepare a roasting pan.

Pour-in hot water into shallow roasting pan, about 1 inch in depth; Place the cake tins into the roasting pan.

Place the roasting pan with the cake tins in the preheated oven, and bake for about 15~20 minutes or until a knife inserted into the custard cakes comes out clean.

Remove custard cakes from the oven and allow the temperature to cool down.

Transfer to a serving tray then refrigerate for at least an hour. Serve chilled.

Happy Eating!!!

I used these milk.