1½ cup young coconut strips (Buko)
5 ounces condensed milk
8 ounces Table cream or all-purpose cream
3 ounces powdered gelatin
1¼ cups water
6 drops Buko Pandan flavoring
2 scoops vanilla ice cream (optional)
½ cup small tapioca pearls, cooked (optional)
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).
Serve for dessert. Share and enjoy!
3/4 cup unsweetened baking cocoa powder
1 1/4 cup all-purpose flour
2 cups granulated white sugar
4 pieces raw eggs
10 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 to 1 1/2 cups chopped walnuts
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
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.
2 lbs. ground pork
12 pieces vienna sausage or 6 pcs hotdogs, cut in half lengthwise
3 hard boiled eggs, sliced
½ cup sweet pickle relish
½ cup tomato sauce
2 raw eggs
2 cups cheddar cheese, grated
1 cup red bell pepper, minced
1 cup green bell pepper, minced
1½ cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper
2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)
Place the ground pork in a large container
Add the bread crumbs then break the raw eggs and add it in. Mix well
Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly
Add the raisins, tomato sauce, salt, and pepper then mix well.
Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
Roll the foil to form a cylinder — locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
Place in a steamer and let cook for 1 hour.
Place inside the refrigerator until temperature turns cold
1 cup rice flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
3 tablespoons butter
1 cup granulated sugar
1 cup coconut milk
1/4 cup fresh milk
1 piece salted duck egg, sliced
1/2 cup grated cheese
3 pieces raw eggs
Pre-cut banana leaf
Preheat oven to 375 degrees Fahrenheit.
Combine rice flour, baking powder, and salt then mix well. Set aside.
Cream butter then gradually put-in sugar while whisking.
Add the eggs then whisk until every ingredient is well incorporated.
Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
Arrange the pre-cut banana leaf on a cake pan or baking pan.
Pour the mixture on the pan.
Bake for 15 minutes.
Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.
Remove from the oven and let cool.
Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.
2 lbs beef, cubed
3 garlic cloves, crushed and chopped
1 onion, finely chopped
2 cups beef broth
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 cup tomato sauce
½ cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili or red pepper
3 large bay leaves
2 cups potatoes, sliced
2 cups carrots, sliced
1 cup cooking oil
⅔ cup green olives
salt and pepper to taste
Heat the cooking oil in the cooking pot or pressure cooker.
Sauté the onion and garlic.
Add the beef. Cook for 5 minutes or until the color turns light brown.
Add the dried bay leaves and crushed pepper. Stir.
Add the liver spread. Stir.
Pour-in the tomato sauce and beef broth.
Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
Add potato and carrots. Cook for 8 to 10 minutes.
Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
Add salt and pepper to taste
2 cups Calasparra rice
3 cups chicken broth
12 pieces clams, cleaned
10 pieces mussels, cleaned
1 1/2 cups juice from boiled clams and mussels
1/2 lb. large shrimp, with heads and shell
1 lb. chicken (bone-in), chopped
1/2 lb. rabbit meat, chopped
6 oz. chorizo, sliced
2 teaspoon Spanish Saffron threads
1/4 cup chopped flat leaf parsley
1 medium yellow onion, diced
2 teaspoons minced garlic
1 medium tomato, chopped
3/4 cup, frozen green peas
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
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.
Serve with lemon wedges.
1 1/2 lbs pig’s lungs, boiled in lemon grass and pandan leaves until tender and minced
1 lb pig’s heart, boiled in lemon grass and pandan leaves until tender and minced
1/2 cup annatto seeds diluted in 1 cup of water
1 small carrot, minced (optional)
4 to 6 tablespoons white vinegar
2 tablespoons bird’s eye chili, minced
2 tablespoons ginger, minced
1 medium onion, chopped
4 cloves garlic, minced
3 to 4 pieces dried bay leaves
1 cup water
3 tablespoons cooking oil
Salt and pepper to taste
Heat a frying pan or wok and pour-in cooking oil.
Sauté ginger, garlic, and onion.
Add the bird’s eye chili and cook for 30 seconds.
Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while.
Pour in annatto water (water from the diluted annatto seeds) and stir.
Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates.
Put-in the minced carrots and stir. Simmer for 3 minutes.
Season with salt, and ground black pepper then stir.
Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat.
Turn-off heat and transfer to a serving plate.