Sunday, October 31, 2010


Leche flan is a favorite and popular dessert in the Philippines. It is similar to a cream caramel. It is sweet and rich. Leche flan is a must during Christmas, New Year and fiestas.
This is the first recipe that I have learned to cook by myself. I was in first year high school when I perfected it. I used to cook for my classmates, friends and family…
Ø  12 egg yolks
Ø  2 cans (big) condensed milk
Ø  2 cans (small) evaporated milk
Ø  2 cups fine white sugar
Ø  2 tablespoon vanilla

        (Caramelized Syrup)
Ø  In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt.
Ø  In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Use a whisk to mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer.
Ø  Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
Ø  Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
Ø  Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving.
Ø  To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.
luscious leche flan


Our final exam for our Food and Beverage class was to set up a venue for a boodlefight. (Boodle fight is a military style of eating where long tables are prepared and food are on top of the banana leaves. Viands and rice ready to eat using your bare hands, jugs of water are prepared on the side to wash hands before the "eating combat". With the signal to start the boodle fight, everyone aims for his/her position.) Our group chose a Moroccan- Inspired design as our theme. It is a combination of colorful, exotic and sensual essence of Arabian nights. In this kind of decor, we used rich variety of colors ranging from deep red including different shades of blue and green along with vibrant gold to set the right mood of the theme .We added some throw pillows and carpet. The foods which had been served were equally captivating as the venue. Here are our captured moments for you to witness.


A stuffed chicken is popularly known as "rellenong or relyenong manok" in the Philippines. This famous chicken recipe is usually one of the Filipino dishes prepared during Christmas dinner called Noche Buena by the locals. 

Rellenong or relyenong manok is a chicken recipe stuffed or filled with different ingredients that is tasty, colorful and festive...


Ø  1 whole chicken, deboned with shape kept
Ø  3 tablespoons calamansi juice
Ø  3 tablespoons soy sauce
Ø  2 tablespoons sugar
Ø  1/2 kilo ground pork
Ø  1 cup bacon, diced
Ø  1 cup ham, diced
Ø  1/4 cup sweet green peas
Ø  1/4 cup carrots, minced
Ø  1/4 cup breadcrumbs
Ø  1/4 cup raisins
Ø  1/2 cup cheddar cheese, grated
Ø  4 whole eggs, beaten
Ø  1/2 cup butter
Ø  1 tablespoon soy sauce
Ø  1/2 tablespoon sugar
Ø  Salt and pepper to taste


Ø  Marinate chicken in calamansi juice, soy sauce and sugar.

Ø  In a bowl, mix all stuffing ingredients well.

Ø  Stuff the chicken in all parts.

Ø  Sew the cavity opening and truss the chicken.

Ø  Wrap chicken in aluminum foil.

Ø  Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

Ø  Open the foil and rub chicken with butter and put back in oven until golden brown.

rellenong manok

Saturday, October 30, 2010


Kare kare is a Filipino food that is so tasty and is always served during parties. i love cooking it when we have a get together at home. Here is my recipe...


Ø  1 kilo of beef cut into cubes or oxtail
Ø  3 cups of peanut butter
Ø  1/2 cup cooked bagoong alamang (anchovies)
Ø  3 pieces onions, diced
Ø  3 heads of garlic, minced
Ø  4 tablespoons atsuete oil
Ø  4 pieces eggplant, sliced 1 inch thick
Ø  1 bundle pechay cut into 2 pieces
Ø  1 bundle of string beans cut to 2 inches long
Ø  1 banana bud, cut similar to eggplant slices, blanch in boiling water
Ø  1/2 cup oil
Ø  8 cups of water
Ø  Salt to taste


Ø  In a stock pot, boil beef or oxtails in water for an hour or until cooked. Strain and keep the stock.

Ø  In a big pan, heat oil and atsuete oil.

Ø  Sauté garlic, onions until golden brown, then add the stock, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

Ø  Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

Ø  Serve with bagoong on the side.

sumptuous kare kare