Top 3 Desserts

I started to love cooking about 5 years ago after I got married. Being a lover of desserts, that’s where I first focused my cooking. I learned how to prepare different kinds of desserts, which I mostly got the recipe from the internet.

I felt happy every time my husband and my friends acknowledged my cooking and it drives me more to make it better. The desserts that I made which I received a lot of complements are buko pandan salad, mango float and black sambo. That’s my top 3 desserts so far. 

Black Sambo

First Layer

Ingredients:

1 can of Nestle Cream (big)

1 can of condensed milk (big)

2 packs of Knox unflavored Gelatin melt in 1/2 cup of cold water

Procedure:

1. Melt 2 packs of of Knox in 1/2 cup cold water.

2. Mix Nestle cream and condensed milk in a pan under low fire.

3. Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for about 10 minutes under low fire.

4. Placehalf of the mixture in 13×9 pan (if u want to make 4 layers)and let cool. Refrigerate for at least 2 hours before adding next layer.Or freeze for 15 minutes for fast results

Second layer

Ingredients:

1 can evaporated milk (big)

1 cup white sugar

1/2 cup Hershey’s or Ricoa unsweetened chocolate, melt in 1 cup hot water

2 packs of Knox unflavored Gelatin, melt in 1/2 cup cold water

Procedure:

1. Melt 2 packs of Knox in 1/2 cup cold water

2. Mix evaporated milk, sugar, and melted chocolate in a pan under low fire.

3. Add the melted Knox to the milk, sugar and choco mixture and continue stirring for 10 minutes under low fire.

4. Set aside mixture and let cool.

Place mixture on top of the first layer and refrigerate.  

Buko Pandan Salad

Ingredients:

• 8 leaves of Pandan – (must be cleaned well)

• 5 Buko (Coconut)not too hard, not too soft- Grated to strips

• Water 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)

Direction:

• Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.

• Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.

• Ensuring gulaman is well-dissolved stir well.

• Add sugar while mixing. Do this for 5 minutes.

• Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.

• Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.

• Add kaong if you prefer.

• Get gulaman from ref and cut into 1 cm cubes.

• Mix with buko mixture.

Mango Float

Ingredients:

200 grams graham crackers (approximately)

1 (10 1/2 ounce) can all purpose cream

3 large ripe mangoes

1 (10 ounce) can condensed milk

Directions:

1. Slice mangoes into thin wedges.

2. Combine condensed milk, all purpose cream, and sliced mangoes.

3. Layer the graham crackers in a square glass pan or other container.

4. Put on the crackers a layer of the filling of mangoes, all purpose cream, and condensed milk.

5. Repeat by putting layers of graham crackers and filling until you’ve used it all. Top the final layer with graham crackers.

6. Put it in the refrigerator and chill overnight. Mango float as a frozen treat tastes even more delicious when you put this desert in the freezer.

My specialty... Beefsteak Recipe (Filipino Style)

Weekend is the only time I can cook scrumptious food for the family. I woke up early today and went to the wet market and bought some ingredients for beefsteak which is my recipe for the day. It’s one of husband’s favorite food and my latest specialty. For those who want to try this very luscious menu, I’d be happy to share my recipe with you. Hope you like it as much as much as I do and good luck with your cooking….  Cheers!!! 

Beef Steak (Filipino Style)

Ingredients: 

½ beef, cut in think square shape

½ cup of soysauce

¼ cup of calamansi juice or ¼ cup Lemon juice

3 glove of garlic minced 

1 onion, sliced into rings

½ cup oil

¼ teaspoon of sugar

¼ teaspoon of black pepper

½ cup water

Direction:

In a medium-sized bowl, marinate beef slices in soy sauce, calamansi or lemon juice, minced garlic, ¼ teaspoon of black pepper, and onion for 10 to 20 minutes.

Fry marinated beef slices in ½ cup of oil until brown. Do not throw the remaining marinate, set aside for later use.

In the same frying pan, put together the fried beef slices, and the remaining marinate. Add ½ cup of water. Simmer for 10 to 15 minutes.

Add ¼ teaspoon of sugar (optional) and wait for another 2 to 3 minutes.

Best serve with rice.

Enjoy....... *smiles*

Life in the Farm

We recently went home to my husband's province in Lemery, Iloilo to visit the farm which we took over management this year. It's a 2-hour drive from the city where we are staying.

After 1 hour of travelling we stopped over the town called Btc Viejo and bought some foods to eat. I know it's my eldest son's favorite part in travelling since he can buy "balot" and quail eggs, his favorites. I love "balot" too but it's messy to eat so i decided to get a fish crackers instead. 

When we reached home, Lola and Lolo (my husband's parents) are already waiting outside the house. They are very excited to see my 2 boys since we only visit them once or twice a year. We just rested for a while then Oliver (my husband), DJ (my eldest son) and I went to the rice farm. Oliver gave instructions to the farmers who are plowing the fields.

I took some pictures of the rice that are almost ready for harvesting. It's just across the fields which are being plowed by the man in the picture above.

This is DJ using his sling shot to hit the ducks.

After Oliver talked to the farmers, we went to the corn farm which is the nearby Barangay. It's actually a hill planted by corns.

These corns were made into chicken feeds.