Combine water and powdered gelatin then stir using a spoon.
Add Buko Pandan flavoring then stir until everything is evenly distributed.
Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream (optional).
Combine the flour, cocoa powder, sugar, and salt. Mix well and then set aside.
Using a different bowl, combine the eggs, vegetable oil, and vanilla extract. Whisk until all the ingredients are incorporated.
Fold-in the dry ingredients and mix until everything is well distributed.
Preheat oven to 350 degrees Fahrenheit.
Arrange the mixture in a baking pan.
Bake for 18 to 22 minutes, or until it passes the toothpick test
Melt the chocolate chips in a saucepan and then pour-in the condensed milk and vanilla extract. Mix well.
Remove the brownies from the oven and then spread the chocolate mixture over. Sprinkle the top with chopped walnuts. Let cool in room temperature and then refrigerate for a couple of hours.
1 small red bell pepper, seeded, grilled, and sliced into strips
2 teaspoons paprika
1 1/2 teaspoons extra virgin olive oil (for the paste)
1/4 cup extra virgin olive oil (for sautéing)
Salt and pepper to taste
1 lemon, sliced into wedges
Cooking Procedure
Make the clam juice by boiling the mussels and clams in 1 1/2 cups water for 5 minutes. Separate the clams from the liquid. Set aside.
Make the paste by combining the garlic, parsley, and paprika. Pound until the texture becomes smooth. Pour-in 1 1/2 teaspoons olive oil. Mix well and then set aside.
Heat 1/4 cup olive oil in a paellera.
Pan-fry the shrimp for about 1 minute per side. Remove the shrimp and then set aside.
Sauté the onion and tomato until the texture becomes soft.
Put-in the chicken, rabbit meat, and chorizo. Cook for 5 minutes.
Pour-in the chicken broth and clam juice. Let boil. Cover and simmer for 15 minutes. Add water as necessary.
Put-in the garlic paste mixture and the saffron. Stir. Add salt and pepper as needed.
Put-in the Calasparra rice and green peas. Let the liquid re-boil and then lower the heat. Cook for 20 to 25 minutes covered.
Arrange the mussels, clams, red bell pepper strips, and shrimp on top.