1 cup crushed pineapple, drained
1 cup mandarin orange pieces, drained
1 cup coconut
1 cup miniature marshmallows
1 cup sour cream or lemon yogurt
*Combine all the ingredients (except the marshmallows) in a large bowl.
*Chill for several hours.
*Add the marshmallows right before serving.
Tuesday, April 21, 2009
Monday, April 13, 2009
2 tsp NESCAFÉ powder (e.g. GOLD, Classic)
2 tsp sugar
1 Tbsp hot water
200 ml milk, chilled
1 Crushed ice
Dissolve NESCAFÉ and sugar in hot water. Combine in shaker
or blender with the remaining ingredients, shake or blend until combined.
Pour into serving glass to serve.
Enjoy your NESCAFÉ Iced Coffee Deluxe
2 cups buko meat
3/4 cup sugar
1/2 cup coconut water
1/2 1/2 cup evaporated milk (or fresh milk)
1/2 cup starch
Pour directly the uncooked mixture into the
pastry-lined pan, top with the second crust,
brush with eggwash, bake at 400 deg F for 15
minutes then a further 45 minutes at 325 deg F.
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece eggyolk
1 tsp. vinegar
1/4 cup ice water
4 cups coconut meat
1 cup coconut water
1 300 ml. can Sweetened Condensed Milk
2/3 cup cornstarch
1.Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk
vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
2.Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to
about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang.
Roll out remaining dough for the crust. Set aside.
2.Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool
then pour into prepared crust. Cover with top crust; flute or crimp edges together
to seal. Bake for 1 hr. at 425 degrees F.
Sunday, April 12, 2009
500g mussels (cozze)
Sunday, April 5, 2009
YOU WILL NEED:
3 cans Sweetened Mango Juice Drink
1/2 cup evaporated milk
1/2 cup sugar
1 COMBINE all ingredients and place in ice drop molds. Freeze until partially set. Place popsicle sticks in the center of each mold. Freeze until firm.
2 tablespoons kaong or...
2 tablespoons nangka [jackfruit]
2 tablespoons macapuno (a variety of coconut meat sold in bottles)
2 tablespoons sweetened kidney beans
2 tablespoons sweetened garabanzos
2 tablespoons sweetened plantains
2 tablespoons ube or yam
2 tablespoons custard or creme caramel
2 tablespoons sweetened corn kernels
crushed ice to fill glass
2/3 evaporated milk
2/3 scoop of ice cream on top
how to mix it:
Halo-halo (from "halo" = mix) is a favorite Filipino dessert or snack. It is basically a mixture of sweet preserved beans(red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with crushed ice, milk (or coconut milk) and topped with ice cream. The halo-halo basically is sweet, creamy, and a filling dessert.
This Filipino concoction is quite popular during the hot summer months (March-June) in the country, just as ice cream is. It is usually served in tall, clear glasses that show its colorful contents that tempt one's taste buds. One's thirst is even made worse by the perspiring ice-filled glass, and the melting ice cream on top.
Monday, March 30, 2009
3 cups sifted all-purpose flour
1 teaspoon baking soda
Into a large mixing bowl sift together the flour, baking soda, cinnamon, sugar, and salt. Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for about 1 hour and 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Friday, January 30, 2009
1 can of YELI tuna
200 g mayonnaise
2 tbsp. Lemon juice
½ cup celery, diced
salt and pepper
½ cup red onions, diced
Oil for frying
4 green plantains
Crumble up the tuna and mix in next 5 ingredients. Once mixture has an even consistency refrigerate for 15 minutes.
To make the patacones first peel the plantains and cut them into cylinders about 3 cm high. Then fry the plantain in very hot oil for about 2 minutes. Remove them from the oil and flatten them into disks with a mallet or mortar. Once flattened put them back into the oil and fry them until they are golden brown. Remove them from the oil and allow them to cool on a paper towel. Then place a dollop of the tuna mixture on each patacon and enjoy.
Friday, January 9, 2009
6 pieces Tilapia fish (cleaned and scaled)
4 cloves garlic (crushed)
1 medium red onion (cut into eight)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 small ginger (sliced)
1 big eggplant (cut into eight)
1/2 cup squash (sliced)
1 medium ampalaya - bitter gourd - (cut into eight)
Salt to taste
2 cups coconut milk
1 cup vinegar
In a casserole, arrange fish and spices.
Pour in vinegar and coconut milk.
Boil for five minutes.
Add squash and eggplant and cook until almost done.
Add onions, red and green peppers and ampalaya (bitter gourd).
Season with salt.
Cook until vegetables are done.
Serve hot with steamed rice.
2 lb Pork, diced (make sure its fat & meat)
2 tb Oil
2 Onion, diced
1/3 lb Pork liver, diced
1/2 c Vinegar
3 tb Patis (Fish Sauce)
3 Cloves garlic, minced
2 to 3 green long chili or sili
salt & pepper
One good size cooking pan with lid
pork with water and simmer for 30 minutes. let it cooled down
remove it from broth and dice.save the broth for later use
atleast 2 to 3 cups
then get the saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis(fish sauce), salt and pepper. Saute for 5 minutes more.
add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
then add broth and the green (chili or sili) simmer for 10 minutes.
stir in blood and sugar. cook until thick, stirring occasionally to avoid curdling. this one of my Baboy Dinuguan (Pork blood Stew) recipes
il post more pork blood stew recipes....
1 whole chicken, about a kilo in weight
2 whole onions
1 whole garlic
4 1″ chunks of ginger
1 bay leaf
2-3 c. of rock salt
For the dunking sauce :
1 tbsp. of finely minced ginger
1 tbsp. of finely minced garlic
1/2 c. of olive oil
salt to taste
Peel the onions. Pierce the garlic in several places using a sharp, pointed knife. Rub the cavity of the chicken with rock salt. Stuff the cavity with the onions, garlic, ginger, peppercorns and bay leaf. Rub the skin with rock salt.
Make the bed of rock salt. Pour enough rock salt, about an inch high, into a large, deep stainless steel casserole. Place the chicken on the bed of salt, breast side down, making sure that no part of the chicken touches the metal. Cover the casserole and cook over medium-low heat for 1 hour. If using a pressure-cooker, cook for 20 minutes counting from the time the valve starts to whistle.
Do not uncover during cooking time.
Meanwhile, prepare the dunking sauce. Stir the minced garlic and ginger with the olive oil. Season with salt (add more or less depending on your preference).
When cooking time is up, insert a long, large fork into the chicken cavity to lift it without breaking. Transfer to a plate. Take about a tablespoonful of the olive oil from the sauce and brush the chicken all over.
Monday, January 5, 2009
1 cup thick galapong (see procedure on “How to Make Galapong” below)
1/2 cup white sugar
2 tsps. baking powder
2 tbsps. melted butter (My mom used regular hydrogenated margarine, out of a tub)
4 tbsps. sugar for topping
3 eggs, well-beaten
1 cup coconut milk
3 tbsps. grated cheese low cheese;
To make galapong bigas:
Soak rice in equal amounts of water overnight or a minimum of 4 hours.
Grind in a food processor or meat grinder starting with small quantity, adding soaked rice little by little until it produces the consistency of light dough.
Let stand until the next day
For the bibingka:
Add sugar to the galapong.
Add baking powder, melted butter, and the well-beaten eggs and coconut milk. Mix well.
Pour a thin layer of this batter into a hot (native clay) baking pan or molds lined with banana leaves (which has previously been passed over an open flame, to soften the fibers).
Cover each baking dish with a galvanized iron sheet with live embers on it.
When almost cooked, sprinkle grated cheese and sugar on top of each — and cover again. Continue baking until brown; brush top of bibingka with melted butter and serve hot with grated coconut.
2 kilo glutinous rice
1 can condensed milk
4 cups water
1 tbsp.vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts
(reserve coco milk)
How to cook:
Cook glutinous rice in water just like you do with plain steamed rice.
In sauceoan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
Spread evenly on platter (or bilao) lined with banana leaves.
Slice and serve.