Mango Float

The best dessert I've tasted! This is one of my favorite dessert! The sweetness is not overpowering this dessert. Every family gatherings we make, we always have mango float ready for everybody!

Ingredients:

2 pcs. big ripe mangoes
1 condensed milk, 168 ml
1 tetra pack all purpose cream, 250 ml
1 pack graham crackers, 200 g
1 pack crushed graham, 200g

Procedure:

1. In a mixing bowl combine condensed milk and all purpose cream. Mix well. Set aside.
2. Peel mangoes and slice thinly. (depends on your desired slice)
3. On a rectangular pan, put graham crackers and cover bottom part.
4. On second layer, put the wet mixture. (up to you for desired thickness)
5. Next, put sliced mangoes.
6. Do steps 3, 4 and 5 repeatedly until finished.
7. To finish it, sprinkle crushed grahams on top. (optional: drizzle some chocolate syrup)
8. Chill for about 2-3 hours.
9. Serve and enjoy!

Graham Munchkins

After making those appetizing mango float, what are you going to do with your excess graham crumbs in your pantry? Don't worry! You can still make it into another delicious dessert. The easy to make Grahams Munchkins! Try it today.

Ingredients:

200 g Crushed Grahams
375 ml condensed milk
desssicated coconut

Procedure:

1. In a mixing bowl, mix crushed grahams and condensed milk. Mix until well blended.
2. Form balls out of the mixture.
3. Roll over to some dessicated coconut until covered.
4. Serve and enjoy!

Ginataang Tilapia

'Gata' or coconut milk can make any dish with pork, beef and even vegetables, very delectable! It may be simple or special recipes. I love this dish because it has this creamy taste to it!

Ingredients:

1 kilo tilapia, cleaned
2 cups coconut cream
1 tablespoon garlic, minced
1 onion, sliced
1 knob ginger, cut thinly
5 tbsp. vinegar
4 pieces red chilli pepper
1 bundle Bok Choy or Pechay
2 tablespoons cooking oil
salt and pepper to taste

Procedure:

1. Heat the cooking oil on a pot.
2. Sauté the onion, garlic, and ginger in hot oil.
3. Once the onion become soft, add vinegar, salt and pepper. Stir.
4. Pour in the coconut cream and stir. Let boil and cover. Simmer for 5 minutes.
5. Add tilapia. Cover and simmer for 30 to 35 minutes. Add some water if needed.
6. Put-in the red chilies. Cook for 3 minutes.
7. Add the Bok Choy and simmer for about a minute.
8. Transfer to a serving plate.
9. Serve Hot. Share and Enjoy!

Foil Wrapped Milkfish

Wrapping any fish in an aluminum foil can preserve all the flavors of the spices you mixed with it and the flavor of the fish itself. It's naturally healthier since it is cooked without using any oil. Most of the Filipinos prefer to cook milkfish or bangus as it can be prepared in any occasions or just on an ordinary meal.

Ingredients:

1 whole bangus/milkfish, cleaned
1 pc. onion, minced
6 cloves garlic, minced
3 pcs. tomato, diced
1/2 tbsp. fish sauce
salt and pepper

Procedure:

1. Clean milkfish and slice at the middle-top part from head to tail. Make sure not to slice all the way through.
2. Put all ingredients at the inside of the fish.
3. Wrap milkfish with foil to avoid it from spilling the filling.
4. Put in a griller for about 15-25 mins. or until cooked.
5. Serve with dipping sauce!

Adobong Manok

Everybody loves chicken adobo and I myself love this dish! This is just easy to cook and every Filipino knows how to cook this!

Ingredients:

1 kilo chicken, cut into serving pieces
3 pieces dried bay leaves
4 tbsp soy sauce
2 tbsp vinegar
3 cloves garlic, crushed
1 to 2 cups water
1/4 cup cooking oil
1/2 tablespoon white sugar
salt and whole peppercorn

Procedure:

1. In a large container, combine the soy sauce, vinegar and garlic then marinade the chicken for at least 1 to 3 hours.
2. Place the cooking oil in a pan and apply heat.
3. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
4. Pour-in the remaining marinade and add water. Bring to a boil
5. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.
6. Put-in the sugar, and salt. Stir and turn the heat off.
7. Serve hot. Share and Enjoy!

How to Cook Longganisa

I am just sharing my way of cooking longganisa. This is a very common viand for breakfast.

Ingredients:

1/2 kilo longganisa
2 cup water
1 tablespoon oil (optional)

Procedure:

1. For 1/2 kilo just put 1 cup of water then bring to a boil over medium heat.
2. Allow few minutes to boil then prick with fork to allow the natural oil comes out from the sausage.
3. Stir occasionally until water evaporates, Then cook the sausages in its own oil, or if oil is not enough just add 1 tablespoon of oil and continue cooking until done.
4. Serve and enjoy.

Black Gulaman

Black gulaman has always been my favorite drink! When I was about 9 years old, my mom would go to the grocery and I will go directly at the food court and order this refreshment!

Ingredients:

5 cups water
5 cups brown sugar
black gulaman, cubed
ice

Procedure:

1. Cook black gulaman according to the instructions of the sachet.
1. In a pan, put water and sugar.
2. Stir until sugar is completely dissolved.
3. Let it cool and set aside.
4. In a glass, put sliced gulaman and the water with sugar.
5. Serve with ice and enjoy!

Chicken Binakol

This is a popular dish in the Visayan Region specifically in Iloilo. This dish is a bit similar with tinolang manok but the difference is the coconut water and coconut meat. Try this and you would surely love this!

Ingredients:

4 pcs. chicken drumstick
1 piece green papaya, cut into serving pieces
1 cup chili leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce
3 cups coconut water
1 cup coconut meat
4 tbsp oil
salt

Procedure:

1. In a sauce pan, heat oil then saute ginger, garlic and onion.
2. Add chicken then season with fish sauce. Cover and simmer for 10 minutes or until chicken is cooked.
3. Pour coconut water and cover. Simmer for 5 minutes.
4. Add in coconut meat then simmer for another 5 minutes.
5. Add papaya and cook until papaya is tender.
5. Season with salt.
6. Add chili leaves then turn off the heat so as not to overcook.
7. Serve and enjoy!

Chocolate Muffin

Snack time would be more fun and exciting with this easy to bake chocolate muffins! I highly recommend it to do this activity with your kids. They'll surely love to munch on those muffins with their favorite chocolates!

Ingredients:

1 3/4 cups all purpose flour
3/4 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup oil
1 egg
1 cup evaporated milk
1/4 cup chocolate, chopped

Procedure:

1. In a large bowl, whisk together all the dry ingredients – flour, sugar, baking powder, salt.
2. In a small bowl, whisk together all the wet ingredients – oil, egg, evaporated milk.
3. Pour wet ingredients over dry ingredients. Mix together until just barely combined and add chopped chocolates.
4. Line cupcake pans. Pour 1/2 cup batter unto each cupcake liner. Make sure to add water to empty cupcake cups in the pans to help the batter rise better.
5. Bake at 400F for 15 mins or until done.

Fried Isaw

If you have been in the Philippines you would see a lot of street food vendors scattered on all places and one of the most famous specialty they sell is this chicken intestine or as what we call it here as "isaw". If you want to go on an adventure with food, try this!

Ingredients:

1 kilo chicken intestine, cleaned
1 cup flour

Wet batter:

1 cup flour
1 egg, beaten
3/4 cup water
salt and pepper

Procedure:

Wet batter:

1. Combine water, egg and 1 cup flour. Set aside.
2. Season with salt and pepper.

Coating the chicken intestines:

1. Skewer chicken intestines in a zigzag pattern.
2. First, coat chicken intestines with flour.
3. Then, dip in wet batter. (just enough to coat chicken intestines)
4. Lastly, coat again with flour. Set aside. (do this with the rest of the chicken intestines)

Cooking chicken intestines:

1. In a pan, heat oil about 1 inch.
2. Cook chicken intestines until golden brown.
3. Serve with your favorite dipping sauce!