Simple Mango Panna Cotta


Ingredients:
1 cup all-purpose cream
1 cup full cream milk
2 teaspoon unflavored gelatin
1 1/2 teaspoon white sugar

Mango Jelly:
1 large sweet ripe mango, peel and cut into cubes
1/2 cup white sugar
1 tablespoon unflavored gelatin
2 cups water

Procedures:
Part 1
1. In a bowl, combine all purpose cream, milk, sugar and gelatin. Mix for 5 minutes or until gelatin dissolves.
2. In a pan, simmer cream mixture over low heat for 15 minutes. Strain to discard any particles.
3. Pour the cream mixture 2/3 of serving cup. Refrigerate until firm.

Part 2
1. In a bowl, dissolved gelatin in 1-1/2 cup water. Set aside for 10 minutes.
2. In a blender, combine mango, water and sugar. Blend until smooth. Strain to discard any fibers.
3. In a pan, combine mango mixture and dissolved gelatin then simmer over low heat for 5 minutes or until slightly thicken.
4. Pour mango-gelatin mixture over cream mixture. Refrigerate for at least 4 hours or until firm. Serve.

Buko Pandan Salad


Ingredients:
1 pack gulaman(sweetened pandan flavor)
granulated sugar to taste
1/2 cup tapioca pearls(sago)
2 cups young coconut, shredded into strips
1 pack(250 ml) All-Purpose Cream
1 can(300 ml) condensed milk
1 tablespoon pandan flavoring essence
1 bottle clear nata de coco(optional)

Procedures:
Part 1
1. In a small pot, cook gulaman over low heat based on package instructions. Add sugar then stir until dissolved.
2. Transfer into flat container and let it cool until set completely. Cut into small cubes. Set aside.

Part 2
1. In a pot, boil water over medium heat then add tapioca pearls.
2. Keep stirring to avoid from sticking together until cooked and turns into transparent.
3. Remove from heat then rinse into running water. Drain and set aside, let it cool.

Part 3
1. In a large container, combine all purpose cream and condensed milk then mix until well blended.
2. Add gulaman, coconut strips, nata de coco, sago and pandan flavoring essence then mix.
3. Cover and refrigerate for at least 6 hours or overnight before serving.

Blueberry Graham Icebox Cake


Ingredients:
2 cups blueberry pie toppings
300 grams graham crackers
2 cans (300 ml) condensed milk
2 cans (300 ml) all purpose cream

Procedures:
Part 1
1. In bowl, combine all purpose cream and condensed milk. Mix well.

Part 2
1. Chill a metal rectangular container.
2. Dip the graham cracker into cold water and arrange a layer at the bottom.
3. Spread a layer of cream mixture then a layer of blueberry pie toppings.
4. Repeat step 2 and 3 up to 4 layer then spread with blueberry pie toppings.
5. Refrigerate overnight. Serve cold.

Classic Red Velvet Cupcake


Ingredients:
1 1/4 cup flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup milk
4 tablespoon red food color
1 teaspoon vanilla extract
red velvet crumb

Vanilla Cream Cheese Frosting:
200 grams cream cheese, softened
60 grams butter, softened
2 cups confectioners sugar, sifted
2 tablespoons sour cream
2 teaspoons vanilla extract
A dash of salt

Procedures:
Part 1
1. In a bowl, combine flour, unsweetened cocoa, baking soda and salt then mix well. Set aside.

Part 2
1. Using an electric mixer, beat butter and sugar until light and fluffy (around 5 minutes).
2. Beat in eggs one at a time then mix in the sour cream, food color, and vanilla.
3. Add flour mixture gradually until just blended. (Do not overbeat as this will make the cupcake dry and hard.)

Part 3
1. In a muffin pan, line muffin cups then fill-in batter up to 2/3 of the muffin cup.
2. Bake in preheated oven at 300 degrees Fahrenheit for 15 minutes or until done. (Cupcakes is done when a toothpick inserted in the center comes out clean.). Let it cool.

Part 4
1. In a electric mixer, whip butter on medium speed for 5 minutes or until becomes creamy.
2. Add cream cheese, sour cream, vanilla and salt then keep mixing for another 5 minutes or until becomes light and fluffy.
3. Add sugar then beat until smooth.
4. Scoop and spread the frosting on top of cupcakes. Sprinkle with red velvet crumb.
Refrigerate before serving.

Buko Salad Recipe


Ingredients:
4 cups young coconut strips(buko)
2 cans (15oz) fruit cocktail
1 jar(12 oz) Nata de coco
1 can(14 oz) condensed milk
1 pack(7 oz) all-purpose cream
1 small bottle sugar palm fruit(kaong)(optional)
1 can(8 oz) pineapple tidbits(optional)
1/2 cup jackfruit(langka)(optional)
100 grams raisins(optional)

Procedures:
Part 1
1. In a strainer, drain all the fruits thoroughly for at least 30 minutes.

Part 2
1. In a bowl, combine all fruits then gently stir.
2. Add condensed milk and all-purporse cream, mix until well blended
3. Cover and refrigerate for at least 6 hours or overnight. Serve cold.

Crema de Fruta


Ingredients:
sponge cake, slice into 2 layers
1 can slices of peaches, well drained
1 can slices of pineapple, well drained
1 small bottle cherries, well drained

Cake Syrup:
1/4 cup sugar
1/4 cup water

Custard Cream:
1 cup confectioners’ sugar
1/2 cup flour
3 cups evaporated milk
4 egg yolks
1/4 cup butter
1 teaspoon vanilla extract

Gelatin:
1 tablespoon unflavored gelatin
2 cups pineapple juice
2 cups water
1/4 cup sugar

Procedures:
Part 1 (Custard Cream):
1. In a saucepan, combine flour, milk, water and sugar then cook in a medium heat. Stir constantly until thickens.
2. Add egg yolks, butter and vanilla extract, cook for another 2-3 minutes or until well blended. Stir well and let it cool, set aside.

Part 2 (Cake Syrup):
1. In a saucepan, pour water and add sugar, cook over low heat until sugar has dissolved. Set aside.

Part 3 (Gelatin):
1. In a saucepan, boil water and add unflavored gelatin, pineapple juice and sugar.
2. Simmer until gelatin is dissolved. Set aside.

Part 4 (Assembly):
1. In a rectangular container, arrange 1st layer of sponge cake.
2. Pour half of cake syrup over the sponge cake, spread the custard cream on top and arrange the fruits.
3. Place the 2nd layer sponge cake then repeat step 2.
4. Pour gelatin on top, refrigerate over night or until gelatin is firm. Serve chilled.

Notes:
1. You may also used fruit cocktail.
2. Sponge cake is also available in grocery or bakery stores. (Sponge cake recipe).

Blueberry Graham


Ingredients:
2 cups blueberry pie toppings
300 grams graham crackers
2 cans (300ml) condensed milk
2 cans (300ml) all purpose cream

Procedures:
Part 1
1. In bowl, combine all purpose cream and condensed milk. Mix well.

Part 2
1. Prepare a rectangular container.
2. Dip the graham cracker into cold water and arrange a layer at the bottom.
3. Spread a layer of cream mixture.
4. Repeat step 2 and 3 up to 3 layer then spread with blueberry pie toppings.
5. Repeat step 2 and 3 up to final layer then spread with blueberry pie toppings.
6. Store in refrigerator for 3 hours or overnight. Serve cold.

Tip: You may also add fresh blueberry on top.

Filipino Media Noche Favorite Dishes

Just several days more and we will be welcoming a new year!

There are many interesting superstitions and beliefs for Filipinos during New Year’s Eve and New Years Day. They say these will bring them a prosperous New Year. For example, they say if you want to grow taller, you have to jump twelve time when you get up. On the New Year’s Eve, you have to wear polka dots which signifies coins (for wealth). When the clock strucks 12:00 midnight, make as much noice as you can to drive away bad spirits, thus some uses firecrackers, blow trumpets, rev up their engines, and even use the pots as gongs!

When it comes to “Media Noche”, we also believe in serving 12 kinds of round fruits (some also believe that the seeds should not be black), and of course, different dishes for abundance.

We have listed several dishes that we have featured in FSR so you can easily choose which one you want to serve for your friends and family:

Pasta:
Spaghetti Carbonara

Meaty Spaghetti

Pansit Bihon Canton Guisado

Desserts:
Fruit Salad

Mango Float Graham

Gelatin

Rice Cakes:
Biko(Filipino Sweet Sticky Rice)

Sapin Sapin

Maja Blanca

Pork:
Lechon Baboy (Roasted Pig)

Pork Hamonado Roll

Grilled Pork Belly

Beef:
Baby Back Ribs

Beef Caldereta

Fish/Seafood:
Relyenong Bangus

Breaded Butterfly Shrimp

Garlic Cream Dory

Buttered Shrimp with Garlic

Baked Cream Dory

Chicken:
Pininyahang Manok

Chicken Ham and Cheese Roll

Cheesy Dulce de Leche Cake

The sweetness of the dulce de leche is balanced with the cheese. The cake base is very easy to prepare and came out soft and moist. Perfect with your favorite coffee or tea.

Ingredients:
Cupcake:
1 1/2 cup all purpose flour
1 1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 pieces egg
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 lemon juiced and zested with 1/2 cup hot water

Dulce de Leche:
1 cup condensed milk
2 cupa evaporated milk
2 piece egg yolk
2 tablespoon cornstarch
1 teaspoon vanilla extract
2 tablespoon butter
1 cup Cheddar Cheese, grated for topping

Procedures:
1.In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
2. Add the milk, egg, oil, lemon juice and vanilla extract. Mix until all ingredients are well blended.
3. Pour batter in 8 inch springform pan. Bake in preheated oven at 350 degrees Fahrenheit for 30 minutes.Remove from oven and let it cool.
4. In a saucepan combine the condensed milk, evaporated milk, egg yolk, and cornstarch. Mix until the egg and cornstarch as well blended.
5. Cook over medium heat while stirring consistently until mixture becomes thick around 20-30 minutes.Cake is done when it springs back to the touch
6. Remove from heat. Stir in vanilla and butter.Let it cool before frosting the cake. Top with grated cheese

Lemon Meringue Pie

Making a pie from scratch may sound intimidating. But it you look into the procedure and ingredients, they are very simple. You may prepare the crust ahead of time and refrigerate.

Ingredients:
For the pie crust:
3 cups all purpose flour
1 cup confectioners sugar
1 cup butter, cold and cubed
1 egg, beaten
1 teaspoon vanilla extract

For the Lemon Curd Filling:
1 cup granulated sugar
2 tablespoon all purpose flour
3 tablespoon cornstarch
1 1/2 cup water
1 lemon, juiced and zested
2 tablespoon butter
4 egg yolk

For the meringue:
4 egg whites
6 tablespoon granulated sugar

Procedures:
1. To prepare the crust, in a medium bowl, sift together the flour and confectioner’s sugar. Fold in the butter using a fork until mixture forms small crumbs. Stir in the egg and vanilla extract and mix until it forms a dough. If the mixture feels greasy, add some flour. Roll flat around 1/4 inch thick and to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. Trim edge with a small knife and pinch edges to form the desired design.Bake in preheated oven for 10 minutes at 300 Fahrenheit. Remove from oven and set aside.

2. For the lemon curd, in a medium pan, whisk together the sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat while stirring frequently to avoid burning on the bottom, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pie crust.

3. To Make Meringue: In a large mixing bowl, whip egg whites using an electric mixer until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie making sure all edges of the pie is sealed.

4. Bake the pie in preheated oven at 350 Fahrenheit for 10 minutes or until the meringue is golden brown. Remove from oven and let it cool. Once cooled, refrigerate for at least 1 hour before serving. This is important to avoid a runny curd.