Fruit Salad Recipe

Fruit Salad Recipe Ingredients Fixings   2 pc Lacatan Bananas (sliced (marinated in 1/3 container natural product mixed drink syrup for 5 minutes then depleted)   1/4 cup Desiccated Coconut  1 Coconut Cream  1 pc Buco (shredded)  1 jars (836 g each) Del Monte  Party...

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Macaroni Soup

Macaroni Soup MACARONI SOUP- prevalently known as Sopas. This is most likely what might as well be called chicken noodle soup. The distinction is that it has milk that includes flavor, vegetables, for example, carrot, cabbage, onion breaks, and celery. NUMBER OF SERVINGS: 5-6 MACARONI...

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Buko Pandan

Buko Pandan BUKO PANDAN: it is a most loved Filipino serving of mixed greens served in every sort of gathering and extraordinary events in the Philippines. It is made utilizing youthful coconut and buko pandan flavor and fragrance. At first look, this extravagant treat can be confused for Buko...

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Maja Blanca

Maja Blanca MAJA BLANCA- is a Filipino treat produced using coconut drain, cornstarch, and sugar which is normally served amid celebrations and the occasions. Adjusted from the conventional Spanish occasion dessert manjar blanco which means white delicacy. It has the consistency of thick gelatine...

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Leche Flan

Leche Flan LECHE FLAN – otherwise called caramel custard is a most loved and prominent pastry in the Philippines. It is a treat made-up of egg yolks and milk with a caramel syrup on top.This pastry is known all through the world (particularly in Europe) and has been in the sweet menu of most eateries...

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Mango Float Cake

Mango Float Cake The graham wafer was developed in 1829, by Sylvester Graham. The first graham wafer was made with graham flour, a blend of finely-ground unbleached-wheat flour with the wheat grain and germ coarsely-ground and included back in giving sustenance and flavor. While graham wafers...

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Chicken Morcon Recipe

CHICKEN MORCON RECIPE– is a meat roll loaded down with frankfurter or franks, carrots, pickles, cheddar, and egg. This is considered as a filipino occasion dish and is typically served amid Christmas and New Year's eve. NUMBER OF SERVINGS: 3-5 CHICKEN MORCON INGREDIENTS: 3 pieces Large...

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Ginisang Munggo (MONGGO) - June 26 ,2015

GINISANG MUNGGO (MONGGO) - is a dish referred to the Pinoy's as a poor keeps an eye on dish, however from what I can let you know there is nothing poor about it. This dish makes utilization of Mung beans (monggo) as the primary fixing complimented by diverse flavors from meat and vegetables....

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PANCIT GUISADO (MIXED BIHON & CANTON) June 24 2015

PANCIT GUISADO (MIXED BIHON & CANTON) –  Pancit is a development and adjustment from the Chinese noodle cooking. The term pancit is gotten from the Hokkien pian i sit which means something advantageously cooked quick. It ordinarily blend with vegetables, prawns, deboned chicken, and even...

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Ginataang Tulingan June 24 2015

GINATAANG TULINGAN- is a Pinoy dish produced using a coconut-based sauce, tulingan and slashed vegetables. "Tulingan" alludes to little, youthful fish "Skipjack fish". It has a sharp smooth consistency with a delicate sweetness from crisp ginger. NUMBER OF SERVINGS: 3-5 GINATAANG TULINGAN...

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Tinolang Manok June 18 ,2015

TINOLANG MANOK - is one dish that all Filipino families cook and serve for lunch or supper. It  is delectable dish made by bubbling chicken sautéed in ginger and including vegetables and flavors it for more taste. It is serve steaming hot on a dish as a soup or eaten with plain rice. NUMBER...

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Chicken Curry June 16 2015

CHICKEN CURRY- is a variety of the "Ginataang Manok" (chicken cooked in coconut milk). Extra vegetables like potato, carrots and green chime pepper were included and the taste was spiced-up to expand flavor. This dish is a mix of curry powder and coconut creme to give this dish a rich, velvety, and...

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Escabeche June 16 2015

ESCABECHE– is a Filipino formula is made by fricasseeing any sort of substantial fish, and garnish with sweet and sharp sauce with vegetables. You don't need to stick to lapu-lapu or any costly fish with a specific end goal to make this dish. Pick angles that are substantial and not all that much...

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CALLOS June 11 2015

CALLOS  CALLOS- bull tripe stew is a Filipino-Spanish dish produced using bull tripe and veal shanks (bull feet). The tripe and shanks are bubbled and stewed until the surface turns out to be additional delicate; this makes eating this dish pleasurable. Distinctive vegetables can likewise...

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