Leche Flan

Filipinos love desserts and anything that’s sweet yet fulfilling.  Leche flan is also one of the best known desserts that’s so easy to make. The desert is similar to a crème brulée. Although the ingredients are almost always the same, Filipinos still make innovations and makes different ways on cooking one. Personally, Leche Flan is one of my favorite desserts. When I crave for it we could easily make one even on regular days since its just as easy as one, two three and bam! It’s all ready. Dig in and get the sugar high sensation.  There’s tons of ways to make one. I wish you could make a tasty one out of this posted recipe.

1 can evaporated milk
1 can condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence

Caramel syrup:
1 cup sugar (brown or white)
¾ cup water

1. In a sauce pan, pour the ¾ cup water and add the sugar. Bring to a boil until caramelized.
2. Pour the caramel mixture into your desired mould (llanera) - oval, circle, or square.  Spread the caramel mixture covering the whole base of the mould.
3. In a separate pan.  Pour the evaporated milk, condensed milk, the yolks and the vanilla extract or lemon essence. Blend them well either by hand or by using a blender.
4. Gently pour the mixture on the tin moulds about 1 to 1 ¼ inch thick. Cover the top with an aluminum foil.
5. Steam the leche flan about 20 minutes or more.  Using a toothpick, insert it in the leche flan and when it comes out clean, then your leche flan is already cooked.
6. Refrigerate.
7. To serve up:  run the knife around the edges to loosen the leche flan. Get a platter, place it on top of the mould and flip the leche flan upside down facing the fair brown caramel mix on top.

Filipino Kare Kare (Ox tail and Peanut Stew)

Kare kare is one of the Nation’s fave and iconic dish. If you’d ask Filipinos on what’s their all-time favorite dish, I’m pretty sure kare kare will be on top of the list. Making this dish actually sucks up a lot of your time, yet it is all worth the wait. We don’t usually make this dish on an everyday matter. We make one on special occasions and share it with our relatives and friends. Many crave for this food, but eventually only a few are blessed to have known how to cook one. This is why we made this to help you all guys out there how to make one. Enjoy reading , try to cook one and enjoy eating with family and friends!

¼ kilo long bean (sitaw), cut 2 inches long
3 pieces eggplant, sliced 1 inch thick
5 pieces pechay (bok choy), cut into halves 
1 piece banana blossom , cut alike to eggplant      
2 pieces onions,diced
2 heads of garlic, minced
fish sauce
salt shrimp paste
kare kare mix
black pepper
peanut butter
bell pepper
ox tail

1. In a pot filled with 8 glass of water, boil the ox tail for about an hour or so until cooked. Set aside the ox tail and keep the stock.
2. On a large wok, sauté the onions, garlic and ginger until it turns golden brown. Pour in the stock and the ox tail. Simmer for a few minutes and add salt and pepper to taste.
3. Add first the banana blossom until it softens. Add in all the vegetables and cook for a few minutes. Add the kare kare mix. Do not overcook the vegetables; check on them once in a while.
4. When ready for serving, stir in 2 tablespoons of peanut butter.
5. For the shrimp paste- sauté garlic until golden brown. Add the shrimp paste and fish sauce to taste.
6. Serve Kare-Kare with the shrimp paste mixture on the side.
7. Enjoy your meal!

Filipino Style Puchero

Puchero or Pochero is a Spanish influenced dish which was embraced by Pinoys. It is a delicious stew made from pork, chicken or beef in tomato sauce with chorizo. Its must have ingredients are saba, plantain banana and some vegetables such as cabbage and baguio beans. Estimated cooking time of Pochero is 1 hour and 20 minutes but this delicious recipe is worth all of your time.

1 to 2 pounds of baby-back ribs or sirloin steak cut into small pieces
1 almost ripe plantain banana, cut into small pieces
1 chorizo
½ medium sized cabbage, sliced in small pieces
1 clove of garlic, delicately crushed
6 cups of water
2 cloves garlic, crushed
6-ounce cans garbanzos
1 bunch green onion
1 small sweet potato, boiled and peed
1 potato, quartered
2 tablespoons oil
¼ pound baguio beans
1 small onion, quartered

Pochero sauce:
1 medium-size eggplant
¼ cup vinegar
1.5 cups tomato sauce
1 can pork and beans
Salt and pepper to taste

1. Simmer beef in water until tender. Separate beef from its broth.
2. Fry plantain and potato then set aside
3. In a large saucepan, sauté garlic in oil. Add the chorizo, garbanzos, broth, baguio beans, cabbage and green onion. Add quartered onion and peppercorns. Boil until vegetables are done. Add salt to taste.
4. When ready for serving, garnish with plantain and potato. Serve it together with the Pochero sauce.
5. In making the Pochero sauce. Boil the eggplant then remove skin. Mash the plantain and sweet potato. In a pan, add the vinegar, garlic, salt and pepper. combine all the mixtures then it’s ready to serve.

Traditional Egg Sandwich

Egg Sandwich is a very simple spread to make and does not suck up a lot of your time in preparing. 15 minutes is all it takes to make the spread. This has been popular to many of the Filipino's. During merienda, egg sandwich would be very much filling and satisfying to eat. One way of gathering up your family and enjoy your snack. And the good news is that it's healthy to everybody since it has been proven that eggs have good cholesterol. This may be a traditional sandwich filing but it sure is always a favorite. Still haven't eaten your merienda? Get up and make yourself and your family a treat by making the healthy egg sandwich.

• 6 eggs
• 2-4 tablespoon mayonnaise
• 2 tablespoon finely chopped onion
• diced cheese
• salt
• ground pepper

1. Fill a small sauce pan with water just enough to cover the eggs. Bring to a full boil.
2. Reduce heat to low and cover that pan.
3. Cook eggs upt to 10 minutes.
4. Remove the eggs from heat. Drain water and cool eggs with running water.
5. Peel eggs and use fork to squish the eggs.
6. Add the diced onions. Add a pinch of salt and pepper. Mix.
7. Spread on a bread of your choice.
8. Enjoy!

Homemade Cheeseburger

Cheeseburger is a traditional, American favorite. And as time goes by, it has been adapted by many countries including the Philippines. Since it is very easy to make, many of the Filipino’s tends to make it in their homes instead of buying one at a fast-food chain. It can be grilled, fried, or oven baked, and purchased at almost any corner or fast-food restaurant. It is good for people of any age. You can also mix and match depending on your desired taste or flavor. For a tasty treat, try a homemade cheeseburger.

Burger bun
Burger patty

1. Place the patties on a dry heated fry pan. (We bought a good readymade burger patty to make the snack easier and much faster).
2. Cook until the patties are medium rare, rare, or well done. Depending on your desired taste. Flip the patties on the other side every once in a while making sure to cook both sides.
3. Place the buns on the fry pan facing down. Just enough heat so the buns won’t be soggy.
4. Place each patty on the bottom half of the bun.
5. Sauté the onions.
6. Add cheese on top of the patties.
7. Place it on a microwave or oven toaster, just enough to melt the cheese.
8. Add the sautéed onions.
9. Add condiments as desired: mayonnaise, ketchup, mustard, etc.
10. Cover each with the top half of the bun.
11. Enjoy!

Taco Salad

Taco Salad is best for merienda or side dish. I have just known this dish/snack and to my surprise, it makes me crave for more! It’s quite easy to make only that if you make only a few, you’ll regret it in the long run because really, it’s very delicious. It’s that one food that makes your family or friends gather and have something to talk about. The crispy chips are so good to mix in to the salad, and the veggies taste so scrumptious mixed together with the tomato sauce. Feel free to try this recipe and add different veggies or flavor to your own ingredients. This salad can absolutely be modified depending on the demands of your taste buds. Come on and make one and let me know what y’all came up to. Enjoy

3 pieces garlic, minced
1 head onion, diced
½ kilo ground beef
2 medium cabbage, thinly sliced in strips
1 big white onion, diced
1 green bell pepper, diced
3 cucumber, diced
5 medium green tomatoes, diced
1 box cream cheese
1 box cheese, shredded
1 pack tomato sauce
1 pack tomato paste
1 pack Italian Spaghetti sauce
1 pack Mister Chips
taco mix

1. Gather all the cabbage, tomatoes, white onions, and bell pepper. Mix well and set aside.
2. On a frying pan. Sauté onion and garlic until golden brown. Add the ground beef; wait for a few minutes until beef turns brown. Remove excess fat from the beef.
3. Continue cooking and add the taco mix. Pour the tomato paste, tomato sauce and spaghetti sauce. Simmer and boil the sauce for 5-8 minutes.
4. Add the cream cheese and half of the grated cheese. Wait for a minute of two.5. Pour all the sauce onto where the veggies are. Mix well.
6. Crush the Mister chips. Not too crushed, just enough to mix into the salad. You can also choose not to crush the chips, instead use the chips to spoon the salad. It works either ways though.
7. Upon serving, place on a platter and sprinkle with the grated cheese.
8. Dig in and enjoy!

Mango Float, A Recipe for all Season

Mango Bloat has been one of the best served desserts for Filipino people. It is present to almost any type of occasions. It is one of the many favorite desserts for Filipino’s because it is very much easy to make, it is also budget-friendly and not to mention, very healthy because it is packed with mouth watering healthy ripe mangoes. Mango float is one of the chosen desserts because it doesn’t need a lot of time preparing. All you need to have is enough patience to make the dessert sit and be frozen enough to be eaten. So the next time you’ll be planning on serving your visitors, Mango float would be one of the great ideas. Serve your guests, and watch them float!

• Ripe mangoes
• Graham crackers
• Crushed grahams
• All-purpose cream
• Condensed milk

1. Prepare a rectangular bowl. Make sure the bottom is flat.
2. Mix the all-purpose cream and the condensed milk. Wisk
3. Thinly slice the ripe mangoes.
4. Dip the graham crackers into cold water; make a good layer of placing them neatly at the bottom of the bowl.
5. Spread enough layer of the cream mixture.
6. Make another layer using the sliced mangoes.
7. Repeat the last three steps up to your desired thickness.
8. Make sure the last layer is a good amount of cream mixture.
9. Sprinkle crushed grahams on top as a finishing touch.
10. Store in the freezer.
11. Best served cold.
12. Indulge the creamy goodness!

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