Filipino Desserts

(6 votes, average: 4.67 out of 5)

 Loading ...

Ingredients:
1/5 kilo macaroni noodles
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste

Directions:
1. Cook macaroni noodles according to package cooking instructions.
2. In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
3. Drain carrots. Let cool. Peel skin then dice.
4. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths.
5. Drain pineapple chunks or tidbits.
6. Combine all ingredients while adding salt and pepper, to taste.
7. Serve chilled.

Technorati Tags: Filipino dessert recipe, filipino style chicken macaroni salad recipe, pasta, quick dessert

(3 votes, average: 1.67 out of 5)

 Loading ...

Ingredients:

2 pounds grated cassava
One 16 ounce can less 6 tablespoons coconut cream
½ cup sugar
6 tablespoons coconut cream
One 14-ounce can condensed milk
2 cups coconut milk
5 whole eggs
6 tablespoons condensed milk
One 13-ounce can evaporated milk
Grated coconut

Toppings
2 egg yolks, beaten

Directions:

1. Preheat oven to 350F. In a mixing bowl, In a mixing bowl, combine pudding ingredients. Save 6 tablespoons coconut cream for topping.
2. Mix well. Pour mixture into a buttered 11-3/4 inch shallow rectangular cake pan and bake for approximately 30 minutes.
3. Mix the topping ingredients well and spread evenly on top of pudding and continue baking for another 25 minutes.

Technorati Tags: cassava baking, delicacy, Filipino dessert recipe, Filipino Desserts, philippines

(3 votes, average: 3.67 out of 5)

 Loading ...

Ingredients

PASTRY:
2 cups flour
1 teaspoon salt
1/2 cup cooking oil
1/4 cup cold water

FILLING:
2 pounds grouper or sear bass, boned and cut into chunks
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup butter
1/3 cup diced potatoes
1/3 cup diced carrots
1/3 cup diced turnips
2 cups fish broth, or 2 cups chicken broth or bottled clam juice
1 eight-ounce can of Vienna sausage, sausages sliced into 1-inch-long pieces
1/2 cup diced ham
2 tablespoons all-purpose flour
2 hard-boiled eggs sliced
1 red pepper, sliced

Preparations

PASTRY
1. Combine flour and salt in a bowl.
2. Make a well in the center and add oil and cold water.
3. Stir and mix lightly into a ball. Set aside. (You can also use a pie-crust mix.)

FILLING
1. Marinate fish chunks in mixture of lemon juice, salt and pepper for 15 minutes.
2. In a medium skillet, melt butter and brown fish for 15 minutes.
3. Add potatoes, carrots and turnips. Add broth. Cover and simmer for 10 minutes.
4. Add sausage and ham. If necessary, season again with salt and pepper.
5. Thicken sauce with flour.

Combining:
1. On a flat surface, roll out half the pastry dough and shape it to fit a pie plate.
2. Transfer mixture to fill pastry. Garnish with egg and pepper slices.
3. Roll out the rest of the dough and cover the pie with it, pressing the edges to seal in the mixture.
4. Prick the pastry with fork to let off steam.
5. Bake in a preheated 350 F oven about 15 minutes or until pastry is browned and filling is hot.

Technorati Tags: easy pastry recipe, Filipino dessert recipe, fish pie, pastel de pescado recipe

(9 votes, average: 4 out of 5)

 Loading ...

Ingredients:

2 cups rice flour
¼ cup glutinous rice flour
3 eggs
½ cup + 2 tbsp sugar
¼ cup butter melted, plus additional for basting or brushing
1 cup thick coconut milk
1 tbsp baking powder
few pieces wilted banana leaves
grated fresh coconut and sliced salted eggs for toppings
or grated cheddar cheese as toppings if preferred )

Directions:

1. Beat eggs in a bowl until foamy. Add sugar and butter and beat until fluffy.

2. Mix the rice flour, glutinous rice flour and baking powder in a bowl. Add coconut milk. Blend well.

3. Add the two mixtures: the egg mixture with the coconut-flour mixture, beating well until smooth.

4. Line small round pans with wilted banana leaves. Brush banana leaves with butter.

5. Pour mixture into pan. Bake in (preheated ) oven 180 C or 350 F for 20 minutes.

6. Top with sliced salted eggs. Bake again for 5 minutes. Brush some butter on top.

7. Serve with freshly grated coconut and sugar or muscovado sugar.

Technorati Tags: bibingka recipe, Filipino dessert recipe, rice cake Philippines