Watch how Thais carve a watermelon!
Posted on January 9th, 2010 by Toni
(3 votes, average: 3 out of 5)
Loading ... (3 votes, average: 3 out of 5) Loading ... (3 votes, average: 3 out of 5) Loading ...Mango Float
Posted on October 27th, 2008 by Toni
(31 votes, average: 4.13 out of 5) Loading ...
Ingredients
200 grams graham crackers (approximately)
1 (10 1/2 ounce) can all purpose cream
1 (10 ounce) can condensed milk
Directions
1. Slice mangoes into thin wedges.
2. Combine condensed milk, all purpose cream, and sliced mangoes.
3. Layer the graham crackers in a square glass pan or other container.
4. Put on the crackers a layer of the filling of mangoes, all purpose cream, and condensed milk.
5. Repeat by putting layers of graham crackers and filling until you’ve used it all. Top the final layer with graham crackers.
6. Put it in the refrigerator and chill overnight. Mango float as a frozen treat tastes even more delicious when you put this desert in the freezer.
Filipino Palitaw (Sweet Rice Dumplings)
Posted on October 6th, 2008 by Toni
(6 votes, average: 2.83 out of 5) Loading ...Ingredients:
3 cups sweet rice flour
1.5 cups of water
1 small coconut, grated
1 cup white sugar
¼ cup toasted sesame seeds, crushed
Directions:
1. Bring 2 quarts of water to a boil.
2. In a bowl, combine rice flour and 1.5 cups of water and blend thoroughly. Cover your hands with flour, shape dough into egg sized ovals and flatten with your thumbs.
3. Drop palitaw balls in boiling water. Scoop out with clotted spoon when the palitaw balls float.
4. Roll in grated coconut and white sugar. Top with toasted sesame seeds.
Ensaymada
Posted on October 2nd, 2008 by Toni
(45 votes, average: 3.02 out of 5) Loading ...
Ingredients
• 3 1/2 to 4 teaspoonfuls of yeast
• 1/3 cup of lukewarm water
• 1 1/2 teaspoonfuls of white sugar
• 1/2 cup diluted evaporated milk or undiluted whole milk
• 1/2 cup white sugar
• 1/4 melted butter
• 3 egg yolks
• 2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)
• grated mild white or yellow cheese, white sugar, softened butter for top or filling
Directions
1. Dissolve yeast and 1 1/2 teaspoonful of white sugar in lukewarm water. Mix until bubbly then set aside.
2. Mix everything together until blended well and smooth.
3. Transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese or butter (optional), or just coil into a snail shape in a greased pan.
4. For individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins.
5. Let rise for another hour, then brush with butter. Bake in a preheated 300°F oven for 25 minutes or until lightly brown.
6. Cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.
HALO HALO
Posted on September 24th, 2008 by Toni
(9 votes, average: 4.44 out of 5) Loading ...Ingredients
- 1 ripe large banana, cut into cubes
- 2 ripe mangoes or 1 cup canned ripe mango
- 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
- 1 cup canned ripe jackfruit or langka
- 1/2 cup sweet corn or chick peas (garbanzos)
- 1 cup young shredded coconut, fresh or canned
- 1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes
- 2 cups shaved ice
- 2 cups milk
- 4 scoops of your favorite ice cream
- 1/2 cup chopped peanuts or rice krispies or pinipig
Preparation
- Peel mangoes and slice the meat into 1/2-inch cubes.
- Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
- In each glass place 1/4 of each ingredient, add layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
- Top with 1/2 cup shaved ice.
- Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
- Sprinkle nuts or rice krispies (or pinipig) over it.
Serving
Serves 4.
Leche Flan (Philippine Custard)
Posted on September 24th, 2008 by Toni
(13 votes, average: 3.54 out of 5) Loading ...Ingredients:
10 egg yolks
1 can condensed milk
1 (5 fl. oz) evaporated milk
5 oz. water
Rind of 1 lime, grated (optional)
1/2 cup sugar
Preparation
- Using a deep baking pan, caramelize the sugar in the pan, coating all sides. Cool.
- Using a fork, mix egg yolks, evaporated and condensed milk and water.
- Strain through a cheese cloth to remove bubbles and pour into prepared pan. Sprinkle grated lime rind on top (optional).
- Using a deep kettle, boil 5 cups water, place a wire rack on the bottom, carefully place filled baking pan over the kettle with hot water. Steam for 1 hour. Make sure water doesn’t go over the custard but just barely touching bottom of baking pan. Cool.
- Carefully turn over onto serving dish.
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Secrets of Filipino Cooking
One of my favorite books on Filipino cooking is Banana Leaves: Filipino Cooking and Much More. This must have resource is packed with delicious receipes.