I never knew how to make ginataan until I became a mother. I recall eating ginataan as a child but never took the time to cook it as I was growing up. Even when I took up Principles in Food Preparation in UP Diliman under the late Matilde P. Guzman and learned the technique of Extracting Coconut Cream and Coconut Milk, I still didn’t take time to cook a batch of this yummy filipino merienda fare. Anyway, by the time I became a mother, I decided to cook it for my kids. Here is my recipe.

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Posted: August 18th, 2010 under Coconut Milk, Filipino Delicacies, Noche Buena, Pork, Recipes.
Comments: none

The original leche flan recipe was from my Mom but my sister Lorna reconfigured it to fit her tastes.

The perfect flan is such that when you slice through it, it barely quivers like jello. There is very little syneresis, that is, no weeping (or lots of holes in it!). I am sharing this precious recipe so you may prepare it for your family.

5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization

These are the cooking times:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

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Posted: November 1st, 2009 under Baking Recipes, Cakes, Pastries & Desserts, Filipino Delicacies, Recipes, desserts.
Comments: 26

Even if you’re located in the US, you can still make Cassava Cake. Just buy the ingredients at the Filipino Store. This cassava cake recipe is from my sister in San Francisco. It’s been tested and eaten with gusto by her family.

Ingredients:

2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk

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Posted: July 3rd, 2009 under Filipino Delicacies, Recipes, kakanin, kakanin, suman, native rice cakes.
Comments: 37

I am sure all of you enjoy feasting on comfort food. One of my fondest childhood memory is eating Ginataang Mongo. The flavor of toasted mongo and the malagkit is quite distinct. With the rainy season upon us, a hot bowl of ginataang mongo is dish that truly delights my children. Here is my recipe.

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Posted: June 28th, 2009 under Filipino Delicacies, Recipes, Rice.
Comments: none

This is the buko pandan that I ate at my cousin’s birthday party. The taste of Buko pandan dessert never fails to tempt me. The green and white colors lures you to take a bite. Here is a buko pandan recipe .

Buko Pandan Salad

Ingredients
8 leaves of Pandan – cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

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Technorati Tags: Buko pandan

Posted: January 2nd, 2009 under Filipino Delicacies.
Comments: 12

It’s December 16 and the first day of the Misa de Gallo. For nine consecutive early mornings before Christmas Day, Catholic Churches throughout the Philippines ring their bells around 3 am to invite the faithful to worship and announce the start of this holiday custom. After the mass, the parishoners including myself headed off to the Puto Bumbong stand where it was sold for 20 pesos per pack.

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Posted: December 16th, 2007 under Christmas, Filipino Delicacies, Recipes, kakanin.
Comments: 1

If you are a balikbayan or returning Filipino this Christmas season, you don’t have to wake up during the misa de gallo just to taste Puto Bumbong. There is a stall inside the Taste Asia, of SM Mall of Asia or in their branch in Frontera Verde. For 26 pesos per serving, you will get to eat piping hot puto bumbong served on banana leaves.

They cook Puto Bumbong right in front of you.
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Posted: December 5th, 2007 under Filipino Delicacies, kakanin, suman, native rice cakes.
Comments: 1