How to make Filipino-style halo-halo

How to make Filipino-style halo-halo. It's summer time once again and in tropical countries like the Philippines, it's so good to have cold yummy and refreshing drinks like the halo-halo. Halo-halo from Filipino word halò which means 'mix' is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits and served cold in a tall glass or bowl. The milk used is usually condensed milk or evaporated milk. Here's how to make Filipino-style halo-halo.

Ingredients:
For halo-halo mix:

• macapuno balls
• macapuno
• kaong
• nata de coco
• evaporated milk
• crushed'shredded ice
• ube ice cream

We will also need tall glasses.

How to prepare:

1. In the glasses, put a few spoonfuls of halo-halo mix.
2. Then, add a few spoonfuls of macapuno balls into the mixture.
3. Next, put a few spoonfuls of macapuno.
4. Then, add a few spoonfuls of kaong.
5. Add nata de coco.
6. Add the crushed/shredded ice up to the glass brim. The more ice, the better.
7. Pour evaporated milk over the ice. Use about 1/2 a cup for each glass.
8. Add 1 scoop of ube ice cream for each glass.
9. Done. Enjoy your halo-halo.

Note: There is no limit to as to what and how much you're gonna put in your halo-halo. You can add pinipig and leche flan as you like. Feel free to explore.

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How to cook orange chicken (video)

How To Cook Orange Chicken. I always hear the word orange chicken especially in fast foods. Orange chicken is a Chinese-American dish of Hunan origin (a province in China). Accordingly, the orange chicken recipe was modified when brought in North America for the purpose of adapting to the American palate. The variety of orange chicken most commonly found at American fast food restaurants consists of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze.

Ingredients:
2 lbs boneless chicken breast, cubed
1 cup brown sugar
2 cups all purpose flour
1 raw egg,beaten
¼ teaspoon salt
¼ teaspoon pepper
cooking oil
1 ½ cup water
4 tablespoons orange juice
2 tbsp cornstarch
1/4 cup vinegar
2 tablespoons soy sauce
1 teaspoon garlic, minced
1/2 cup green onions, finely chopped

If you can't understand the instruction in Filipino, you may refer to the procedure below:

Cooking Procedure:

1. In a container, put-in the flour, salt, and ground black pepper then mix well
2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and pepper are)
3. Close the container and shake until the chicken is evenly coated with the flour mixture
4. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside
5. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil
6. Add the garlic and simmer for 5 minutes
7. Add the sugar and and simmer for 3 to 5 minutes
8. Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well
9. Add the deep-fried chicken on pan and cook until sauce nearly evaporates
10. Serve hot.

Recipe credit: panlasangpinoy.com

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How To Make The Best Garlic Roasted Easter Lamb

It's Holy Week observance once again, and not very long, we will be celebrating our Easter Sunday with awesome feast. So you're looking for recipes on how to cook the perfect Easter lamb perfect for dinner? Here's how to make the best garlic roasted leg of lamb, served with mashed potatoes and greens.

Important note: The oven temperature is 190 degrees Centigrade.

Ingredients:

For Roasted Lamb:
1 leg of lamb
garlic cloves, cut into halves
thyme herb
olive oil
black pepper
salt
onions
a squeeze of lemon juice
water
flour

For mashed potatoes:
potatoes
milk
butter
salt
black pepper

For greens:
brussel top, boiled

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Stir-Fry Tofu and Asparagus Recipe - Lenten Vegetarian Fasting Recipes

Stir-Fry Tofu and Asparagus recipe is one of the vegetarian recipe perfect for those who are fasting. According to the National Cancer Institute, asparagus is the food highest in glutathione, an important anti-carcinogen. It is also rich in two cancer-blocking vitamins (A and C) as well as the mineral selenium. These three nutrients have been singled out in several studies as fearsome cancer fighters.

A 5-ounce serving (only 20 calories) provides 60 percent of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease. Asparagus is also an excellent source of potassium, fiber, thiamin, vitamin B6, and is one of the richest sources of rutin, a compound which strengthens capillary walls.

Here's how to make stir-fry tofu and asparagus recipe from canadianliving.

Ingredients:

• 1 pkg (350 g) extra-firm tofu
• 1 tbsp (15 mL) vegetable oil (approx)
• 2 green onions, chopped and separated into white and green parts
• 1 clove garlic, minced
• 1 small piece fresh gingerroot, sliced
• 3 cups (750 mL) chopped asparagus
• 1 sweet red pepper, thinly sliced
• Pinch Hot pepper flakes (optional)
• 2 tsp (10 mL) sesame oil
• Hot rice noodles

Sauce:

• 1 cup (250 mL) vegetable or chicken stock
• 4 tsp (20 mL) black bean and garlic sauce
• 1 tbsp (15 mL) cornstarch

Preparation:

1. Sauce: In bowl, stir together stock, black bean sauce and cornstarch; set aside.
2. Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes.
3. In large skillet or wok, heat vegetable oil over medium-high heat; stir-fry white parts of green onions, garlic and ginger for 20 seconds.
4. Add asparagus, red pepper and tofu, adding more oil if necessary, stir-fry for 3 to 5 minutes or until vegetables are tender.
5. Stir in sauce and hot pepper flakes (if using); bring to boil and boil, stirring, until thickened and tofu and vegetables are coated with sauce, about 1 minute.
6. Sprinkle sesame oil over top.
7. Serve over hot rice noodles.
8. Sprinkle with green parts of green onions.

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Pinoy Recipe Sinigang na Bangus: How To Cook Sinigang na Bangus sa Miso

Among the many pinoy fish soup recipes, sinigang is my most favorite. And when we talk of sinigang, for me, nothing beats bangus (milkfish) as the main ingredient. The unique rich taste of the bangus blends very well with the tamarind in sinigang. There are many kinds of fish sinigang. We have the "sinigang sa sampalok (tamarind), sinigang sa bayabas (guava young leaves), sinigang sa mangga (mango) and the so-called sinigang sa miso (soybean paste). Actually, we can also make sinigang using pork, chicken and beef.

Here's pinoy recipe sinigang na bangus and the steps on how to cook sinigang na bangus sa miso from panlasangpinoy:

Ingredients:

• 1 to 2 lbs milkfish, cleaned and sliced
• 1 bunch mustard leaves
• 3 medium tomatoes, quartered
• 1 pack (1.4 ounces) tamarind soup mix
• 2 1/2 tablespoons fish sauce
• 2 pieces long green chilis (siling pansigang)
• 1/2 cup white or yellow miso (soybean paste)
• 1 medium yellow onion, sliced
• 2 tablespoons cooking oil
• 6 cups water

Cooking procedure:

1. Heat a cooking pot and then pour-in cooking oil.
2. Put the onions in when the oil becomes hot, and then saute for 2 minutes.
3. Add the miso and cook for another 2 minutes.
4. Put-in the fish sauce and water, and then stir. Bring to a boil.
5. Add the tomatoes and tamarind soup mix. Cook for 5 minutes.
6. Put-in the long green chilis and milk fish. Cook for 15 to 18 minutes in low heat.
7. Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.
8. Transfer to a serving bowl, and then serve.

Hmmm, yummy, yummy!

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How to make perfect leche flan recipe

Leche flan is a favourite and popular dessert in the Philippines. Leche flan is a must during Christmas, New Year and fiestas. As for me who has a sweet tooth, Leche flan is one of my favorite desserts all year round.

Leche flan is a Filipino caramel custard made from egg yolks, milk, and sugar. Either steamed or baked, there are innumerable ways to make this popular dessert. It looks and tastes like crème brûlée with a few exceptions, one of which is that a leche flan is baked/steamed in an oval mold called a llanera that has been lined with caramelized sugar.

I've browsed the net for the perfect recipe on how to make leche flan that is so mouth-watering yummy and I did not fail to find the easiest guide on how to do it. Panlasangpinoy had a step-by-step procedure laid out for those who are very much enthusiastic to make their own perfect leche flan.

Here's the video of how to make perfect leche flan recipe from panlasangpinoy:

The language of the video is in Filipino. So, for the benefit of those who can't understand, below is the translation:

Ingredients:

• 10 pieces raw eggs
• 1 small can condensed milk
• 1 cup fresh milk (or evaporated milk)
• 1 cup granulated sugar
• 1 tsp vanilla extract

Cooking procedure:

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate. Serve during dessert. 

video credit: panlasangpinoy.com

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