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 and is normally rich white in shading.






NUMBER OF SERVINGS: 5-6

MAJA BLANCA INGREDIENTS:

200 grams cornstarch

1 can dissipated milk  (375 ml or 1 & 1/2 container)

1 glass coconut milk

1/2 glass dense milk

250 grams white sugar

1 glass entire part corn

1 glass water

2 tablespoons margarine

any sum finely ground cheddar (or cut into little shape) for garnishes

Methods:

1. In a pot, break down cornstarch in water then put-in coconut milk, vanished milk,  sugar, dense drain and spread and combine it.

2. Cook with medium warmth blending for 15 minutes. Keep mixing rapidly to dodge protuberances as it turns out to be thick.

3. Include the entire part corn. Mix for around 5 minutes. Expel container from warmth.

4. Quickly empty blend into molds. You may utilize a huge dish or individual serving molds. Top with cheddar.

5. Permit to totally chill off then chill in the icebox for no less than one hour prior to serving

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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 as a result of its comfort and simple in arrangement and long timeframe of realistic usability.




NUMBER OF SERVINGS: 3-4

LECHE FLAN INGREDIENTS:

12-15 egg yolks

1 jars consolidated milk (JUST ADD TO YOUR TASTE PREFERENCE)

1/2 container vanished milk

5 tablespoon cocoa sugar

5 pcs calamansi or 1 tablespoon lemon juice (discretionary)

You will likewise require the accompanying:

Llanera (Aluminum Container)

Steamer

Dish

Blending Bowl

Methods:

1. Separate the yolk from the egg white (just egg yolks will be utilized).

2. Place the egg yolks in a major bowl then beat them utilizing a fork or an egg blender.

3. Include the dissipated drain and blend altogether.

4. Include the consolidated drain and blend well.

Caramelized Syrup:  In a container, put-in cocoa sugar, don't mix, caramelize in low warmth in the event that you don't need it blazed. Include the calamansi juice ( include water if sought) simply twirl the dish tenderly. Blend altogether until the strong sugar transforms into fluid (caramel) having a light chestnut shading.

5. Put-in and spread the caramel (fluid sugar) equitably on the level side of the mold.

6. Sit tight for 1 moment then pour the egg yolk and milk blend on the mold (Llanera).

7. Steam the mold with egg and milk blend for 30 to 45 minutes.

8. In the wake of steaming, hold up until temperature chill off then refrigerate.

9. Serve for treat. Share and Enjo

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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 began as a gentle nourishment, unsweetened or somewhat sweetened, they are all the more normally known as a sugar and/or nectar sweetened heated great that methodologies a treat (or the British English term scone). At that point individuals began to enhance utilizing graham wafer and there goes mango graham cake formula.

NUMBER OF SERVINGS: 8-10

MANGO GRAHAM CAKE INGREDIENTS:

2 packs of graham wafers.

4 extensive mangoes, seeds uprooted. (uproot the skins and afterward cut)

1 can consolidated milk

2 packs universally handy cream

1 glass vanished milk. (for plunging wafers)

MANGO GRAHAM CAKE PROCEDURES:

1. Blend the dense drain and cream together.

2. Marginally Dip graham saltine one by one  in a dissipated milk.

3. Place a layer of graham wafer at the base of yourcontainer(preferably plastic tupperware with spread).

4. include a layer of blend consolidated drain and cream on top of the graham saltines.

5. Place your cut mangoes on top,  be liberal, verify that the cream covers the greater part of the graham.

6. Rehash system until you came to the sought layers u need, top with mangoes.

7. Put in a fridge, to serve frosty.

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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 size Thigh chicken filet

1 carrot

3 segments of cheddar

3 pieces ham

3 pieces red frank

2 pieces hard bubbled egg

1/2 teaspoon salt

1/4 teaspoon dark ground pepper

1 glass pineapple juice

3 cloves minced garlic

1 red onion slashed

2 tbsp. cooking oil

1/some water

1/2 tablespoon soy sauce

2 tablespoon catsup

COOKING PROCEDURES:

1. Marinate the chicken in soy sauce pineapple juice, catsup, salt, garlic, onion, dark ground pepper for atleast 30 minutes.

2. Place the chicken in a level surface and stuff with the sausage, ham, carrot, cheddar and egg on one side.

3. Move the chicken encasing the fillings and attach with cooking string to guarantee that the meat won't open-up.

4. Exchange the stuffed chicken in a meal and pour-in the marinade, water and stew until the chicken is delicate (around 15-20 minutes)

5. Broil the stewed meat for no less than 3-5 minutes both sides.

7. Uproot the string and cut into serving pieces

8. Place in a serving dish and include the sauce that was left over from the mea

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