Crema de Fruta

Crema de Fruta looks so yummmyyy! I'd love to have it for Christmas. It's a dessert just like what we call the Mango Float. Thanks to the maker of this recipe, I'll definitely enjoy it.

Ingredients:

• 1½ cup flour
• 1 tsp baking powder
• 8 pieces egg yolks
• 2½ cups sugar
• 1 big can fruit cocktail (about 30 ++ ounces)
• 2 tbsp unflavored gelatin
• 4 cups milk
• 1/3 cup butter
• 1 ½ tsp vanilla extract
• 2¼ cups water
  

Here's the video:

Procedure:

1. Bake the Sponge Cake

1.1. Sift (salain) the baking powder and 1 cup flour using a flour sifter then set aside

1.2. Put the 4 egg yolks in a mixing bowl and beat until texture becomes thick.

1.3. Add-in ½ cup of sugar slowly while beating the egg

1.4. Slowly add the sifted flour and baking powder mixture and mix the ingredients thoroughly

1.5. Combine 1 cup milk, 2 tbsp butter, and ½ tsp vanilla extract in a sauce pan then cook until butter melts

1.6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed

1.7. Preheat the oven at 350 degrees Fahrenheit

1.8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready

1.9. Set the Sponge Cake aside



2. Distribute the Sweet Syrup on top of the Sponge Cake

2.1. Heat the saucepan and place ¼ cup of sugar

2.2. Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes

2.3. Distribute the sweet syrup on top of the sponge cake (I apply the syrup using a brush)



3. Put a layer of Custard on top of the Sponge Cake

3.1. Combine the ½ cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens

3.2. Put some of the cooked mixture on the bowl where the 4 egg yolks are placed and mix well

3.3. Pour-in the “egg yolk - cooked mixture combination” back in the saucepan (with the rest of the ingredients) then mix until texture is thick enough (this is now the custard)

3.4. Apply the layer of custard evenly on top of the Sponge cake



4. Drain the liquid concentrate from the fruit cocktail and set aside.

5. Put all the fruit cocktails on top of the custard layer. Make sure to place them evenly

6. Dilute the gelatin in 2 cups of water

7. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil

8. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature

9. Pour the gelatin mixture on top of the fruit cocktail layer

10. Refrigerate (preferably overnight)

11. Serve chilled for dessert. Share and Enjoy!

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Spaghetti | How To Make Filipino-style Spaghetti

Spaghetti is just one of the pasta foods really loved by Filipinos especially the kids. Also, spaghetti is one of the most loved foods in Filipino cuisine. Unlike Italian spaghetti, Filipino spaghetti runs on the sweet side because of added sugar. My nephews would often ask me to go to Jollibee just to eat Jolly Spaghetti. Well, instead of going out to the Malls, why not make our own Filipino-style spaghetti.

Here's a perfect guide on how to make Filipino-style spaghetti:

Ingredients:

• 2 lbs Spaghetti
• 1 big bottle Banana Catsup
• 1 big can Tomato sauce (approximately 4 cups)
• ½ cup Tomato Paste
• 1 tsp Garlic, minced
• 1 ½ lbs Ground Meat (pork or beef)
• 4 pcs Hotdogs, sliced
• Brown Sugar
• 1 medium sized Onion, diced
• Cheddar Cheese
• 2 tbsp Salt
• 36 ounces Water (about 1 liter)
• 4 tbsp Cooking Oil

Procedure:

1. In a large pot, pour the water in and bring to a boil.
2. Put in the salt and oil.
3. Add the Spaghetti Noodles and cook until tender (see package for cooking time) then set aside
4. Using a separate pan, sauté the garlic and onions
5. Put in the ground meat and let cook for 5 minutes
6. Add the hotdogs and cook for 2 minutes
7. Put in the tomato sauce, banana catsup, tomato paste, and brown sugar then simmer for 15 to 20 minutes
8. Place the sauce on top of the cooked noodles and add some cheese
9. Serve hot. Enjoy!

When my sister makes a Filipino-style spaghetti, she doesn't add tomato sauce and tomato paste because it makes the spaghetti sauce taste sour. She just use UFC banana catsup. Her kids love the sweet and spicy spaghetti.

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Pasta Salad | How To Make Macaroni Salad

Talking about pasta salad, I love macaroni salad very much. On special occasions like birthdays, Christmas noche buenas, New Year's Eve, wedding anniversaries or even death anniversaries, macaroni salad is always included in the menu. Here's a simple and easy step-by-step procedure on how to make macaroni salad.

Ingredients:

• 16 ounces elbow macaroni, cooked
• 1 lb boneless chicken breast, boiled and cubed
• 1 ½ cup pineapple chunks
• 1 cup Spanish onion
• 1 cup raisins
• 3 hard boiled eggs, chopped
• 2 cups mayonnaise (can be 1 cup mayo and 1 cup miracle whip)
• 1 ½ cup Cheddar cheese, cubed
• 2 teaspoon salt
• 1 teaspoon pepper

Procedure:

1. Cook the macaroni as directed in the package
2. Place the macaroni in a large container
3. Add the mayonnaise (and /or miracle whip) and mix well
4. Put-in the minced onions and mix well
5. Place the cheddar cheese in and mix again
6. Now, add the chicken and distribute evenly
7. Put-in the pineapple chunks, boiled eggs, and raisins and mix well
8. Add salt and pepper to taste
9. Chill inside the refrigerator for about an hour
10. Serve chilled. Enjoy!

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How To Make Filipino Sausages | Longganisa

Longganisa or Filipino sausage is always a part of the Filipino everyday meals. This dish is usually prepared for breakfast together with an omelet. So, instead of having it bought from supermarkets, you can actually make your own longganisa.

Here's an easy step on how to make Filipino sausages or longganisa.

Ingredients:

• 2 lbs ground pork
• 1 tbsp coarse salt
• ½ tsp Prague powder
• 1 tsp phosphate
• ¼ cup cold water
• ¼ cup TVP (Textured Vegetable Protein)
• 1 tbsp Isolate (Soy Protein Isolate)
• ½ tsp Carrageenan
• 2 tbsp sugar
• 6 tbsp garlic, minced
• 2 tbsp paprika (for color)
• 1 tbsp ground black pepper
• 2 tbsp pineapple juice
• ½ tsp meat enhancer

Procedure:

1. In a large container mix the salt, Prague powder, phosphate, and water
2. Add the Textured Vegetable Protein, Isolate, and Carrageenan
3. Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
4. Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)
5. Shape and wrap the longganisa individually

Uncommon ingredients explained:

Coarse Salt

Coarse Salt or Kosher salt is a term that describes one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride. Unlike common table salt, Kosher salt typically contains no additives

Prague Powder

Prague Powder also known as Curing salt, is a combination that mostly composed of salt and a little sodium nitrate. Its use is mainly in curing meats for preservation. The nitrate component hinders the growth of botulism, a bacteria, that helps preserve the color of cured meat. Sodium nitrate breaks down more slowly and will preserve meats for longer periods of time. Some brands are dyed a pink color to blend better with meat and to help differentiate its appearance from other salts.

Phosphate

Phosphate is a source of Phosphorus, a nutrient vital to humans and is one of the most common substances in our environment, naturally occurring in our food and water. A single phosphorus compound can have a broad range of applications, one of them is to preserve the moisture and flavor in meat.

Textured Vegetable Protein

Textured Vegetable Protein (TVP) is used as a substitute for meat. It is made from soy flour (defatted). Some of its characteristics are: quick to cook, low in fat, and high in protein. TVP can also act as an extender; it can expand meats such as ground beef, ground pork, and ground chicken by 25 to 30 percent. A very versatile substance, it takes the texture of whatever ground meat that it is mixed with.

Soy Protein Isolate

Soy protein isolate is made from defatted soy meal by removing most of the fats and carbohydrates, yielding a product with 90 percent protein. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. Because most of the carbohydrates are removed, the intake of soy protein isolate does not cause flatulence. Pure soy protein isolate is difficult to find in stores and is mainly used by the food industry and less by consumers. Maybe you can find it in health stores or in the pharmacy section of the supermarket.

Carrageenan

Carrageenans are sulphated polysaccharides that are extracted from red seaweeds. Because of its highly flexible molecules, it has the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agents.

I'll try doing this at home. The author said that if it's for personal consumption, we can ignore using phosphate, carrageenan and Prague powder. Hmm, if it clicks, maybe I could make some extra income out of it.

Images and recipe from www.panlasangpinoy.com

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Lasagna Recipe

I really get hungrier when I see pictures of pasta recipes especially lasagna. Its cheesy and meaty fillings are really mouth-watering. So here's a lasagna recipe prepared the Filipino way.

Ingredients:

Meat Sauce:

• 1 lb ground beef
• 1/2 cup chopped onions
• 2 cloves garlic, chopped
• 28 ounces crushed tomatoes
• 16 ounces tomato sauce
• 6 ounces tomato paste
• 1/2 cup water
• 2 tbsp cooking oil
• 2 tbsp white sugar
• 3 tbsp fresh parsley, chopped
• 3 tbsp fresh Basil leaves, chopped
• 1 tsp salt
• 1 tsp Italian Seasoning
• 1/2 tsp ground pepper

White Sauce:

• 2 tbsp fresh parsley, chopped
• 1 1/2 lb ricotta cheese
• 1 piece raw egg

Other Ingredients:

• 1 lb mozzarella cheese
• 1 cup Parmesan cheese, grated
• 1 box lasagna

Watch the video.

Here's a step by step procedure:

1. Soak the Lasagna in water for 15 to 20 minutes

2. Cook the meat sauce:

• Heat the cooking pot and pour-in the cooking oil
• Saute the garlic and onions
• Put-in the ground beef and cook until color turns brown (about 7 to 8 minutes)
• Add the crushed tomato, tomato sauce, and tomato paste then stir.
• Put-in the fresh parsley, fresh basil leaves, sugar, salt, and Italian seasoning. Stir and simmer for 60 minutes.
• Add the ground black pepper and set aside.

3. Make the white sauce.

• In a mixing bowl, combine the ricotta cheese, parsley, and egg
• Mix the combined ingredients then set aside.

4. Arrange the Lasagna layers

• In a baking tray, pour-in 2 cups of meat sauce and evenly distribute it on the tray’s flat surface
• Lay the Lasagna Noodles over the layer of meat sauce (about 6 to 7 pieces per layer)
• Put half of the white sauce on top of the Lasagna Noodle layer then spread evenly
• Put a layer of mozzarella cheese over the white sauce (use half of the total mozzarella cheese)
• Sprinkle half of the Parmesan cheese over the mozzarella cheese layer
• Spread 2 cups of meat sauce over the Parmesan cheese
• Lay the another layer of Lasagna Noodles over the meat sauce
• Put and spread the remaining white sauce (ricotta mixture) over the Lasagna Noodles
• Put the mozzarella cheese over the white sauce and spread again (save some for the final topping)
• Sprinkle the rest of the Parmesan cheese over the mozzarella cheese layer
• Pour-in all the remaining meat sauce and spread evenly
• Put-in the remaining mozzarella cheese on top of the meat sauce

5. Cover the baking tray with Aluminum foil and bake in 350 degrees Fahrenheit for 25 minutes

6. Remove the Aluminum foil on top of the tray and bake for 20 minutes in 350 degrees Fahrenheit

7. Serve hot. Enjoy!

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Christmas Dishes | How To Make Filipino-style Embutido

I love embutido very much. One best way to serve embutido is on Christmas eve during the noche buena. So here's a quick and easy guide to make a delicious mouth-watering Filipino-style embutido.

Ingredients:

• 2 lbs ground pork
• 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
• 3 pcs hard boiled eggs, sliced
• 1/2 cup sweet pickle relish
• 1/2 cup tomato sauce
• 2 pcs raw eggs
• 2 cups cheddar cheese, grated
• 1 cup red bell pepper, minced
• 1 cup green bell pepper, minced
• 1 1/2 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.)

Here's the video of How To Make Filipino-style Embutido:

Cooking Procedures:

1. Place the ground pork in a large container.
2. Add the bread crumbs, then break the raw eggs and add it in. Mix well.
3. Put in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix the ingredients thoroughly.
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
6. Put in the sliced Vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
7. Roll the foil to form a cylinder locking the sausage and egg in the middle of the meat mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let it cook for 1 hour.
9. Set aside and let cool.
10. Place inside the refrigerator to chill.
11. Slice and serve.

Enjoy a yummy noche buena!

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