HowTo: Black Mambaaaaaahh (Black Sambo)

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I tasted this dessert back in Innermax Support from Jinnah, birthday of Zack (her son). Then second time was Innermax anniversary in Midway Beach Resort. This tasty dessert made me curious how to make on. So here it is…

Black Sambo Recipe

Ingredients:

White layer:

  1. 2 sachets of Knox Gelatin (in NZ, I can’t find any Knox Gelatin so I used Davis Gelatin [2 table spoon] and divided the Gelatin for both the white and brown layer)
  2. 2 packs (250ml) All Purpose Cream (in NZ, use Anchor Lite-Cream 250 ml)
  3. 1 can (301ml) Condensed Milk
  4. 1/2 cup cold water

Brown Layer:

  1. 2 sachets of Knox Gelatin (in NZ, I can’t find any Knox Gelatin so I used Davis Gelatin [2 table spoon] and divided the Gelatin for both the white and brown layer)
  2. 1 can (378ml) Evaporated Milk
  3. 1/2 cup Cocoa Powder
  4. 1/2 cup Sugar
  5. 1/2 cup cold water

Procedure:

White layer:

  1. Dissolve the 2 sachets of Knox Gelatin (2 table spoon for the Davis Gelatin) in a pot with 1/2 cup of cold water. For the Gelatin, dissolve half of the Davis Gelatin in a pot with 1/2 cup cold water.
  2. Cook over low to medium heat until the gelatin dissolves.
  3. Add 1 can of condensed milk to the gelatin while stirring constantly.
  4. Cook for 5-10 minutes while stirring constantly.
  5. Add 1 box of All Purpose Cream to the mixture and cook for another 3-5 minutes while constantly stirring.
  6. Remove from heat and pour mixture in a mold, let it cool for 30 minutes then refrigerate for 2-4 hours until set.

Brown layer:

  1. Dissolve the 2 sachet of Knox Gelatin (2 table spoon for the Davis Gelatin) in a pot with 1/2 cup of cold water. For the Gelatin, dissolve half of the Davis Gelatin in a pot with 1/2 cup cold water.
  2. Cook over low to medium heat until the gelatin dissolves.
  3. In a separate bowl mix 1/2 cup of cocoa powder (Hershey’s Cocoa Powder or Rich Cocoa Powder) and 3/4 cup of sugar.
  4. Add the cocoa mixture to the gelatin while stirring to dissolve cocoa powder cook for 3-5minutes.
  5. Add 1 can of evaporated milk and cook it for 5-10 minutes while constantly stirring.
  6. Remove from heat and pour mixture on top of the white layer, let it cool for 30 minutes then refrigerate for 2-4 hours until set.
  7. Once set, unmold by running a knife or spatula around the molding.
  8. Garnish it with Hershey’s chocolate syrup or ground peanuts to compliment the sweetness.
  9. Serve and enjoy your Black Sambo dessert.

Try it yourself and tell us your experience.


HowTo: Edel’s Hamonada

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More than decades, my Mother cooks the Hamonada for us (family) every Christmas and New Year. But this year, I’m not in the Philippines, I’m with my sister (and her husband) here in New Zealand. There’s a big difference celebrating Christmas in NZ and somehow, Filipinos here in NZ always miss the way Filipino celebrate the Christmas back in the Philippines.

This day, my sister and I are in our own to celebrate the Christmas and New Year and for us, its not complete that we do not have the hamonada. So I cook the hamonada and of course with the guidance of my mother. Here’s the steps how to cook the Edel’s Hamonada.edels_hamonada

Ingredients:

  • 2 – 2.5 kg of Pork (preferably leg part)
  • 0.75 liter of Pineapple Juice
  • 2-3 large onions (either white or violet class of onions)
  • 2-3 garlic
  • 2 packs of Del Monte Tomato Sauce (200g)
  • 1-2 lemon grass

 

Procedure:

  1. Put the 2 kilos pork at the casserole and level the water with the height of the meat. Place also the garlic, lemon grass and onions (assumed you already sliced the onions and crushed the garlic. Use only the half mention in the ingredients because you will be needing the rest later on except of the lemon grass). You can also add some pinch of pepper to add some spice.
  2. Ignite your stove, heat it with 75-150 degrees and wait until the pork will be soften, approximately 3-5 hours of heating.
  3. Once the pork was soften, remove the water and all the spices your placed few hours ago. Literally just the pork must remain in the medium;
  4. Then pour the Del Monte tomato sauce together with the remaining onions and garlic. Heat up at the same temperature in step 1 then stir it. Then while stirring, add the pineapple juice slowly, then 2 tablespoon of sugar, 3/4 to 1 tablespoon of salt, and add some pepper in it.
  5. Monitor the meat, be sure all the sides of the meat are evenly immerse in the sauce.
  6. Taste it also from time to time, if taste is still more on pineapple juice, add little salt or sugar nor both sugar and salt until the taste will be sweet and sour with a taste of pineapple.
  7. Approximately about 2-3 hours, when the sauce will be viscosity then the hamonada is cooked.

I think that’s it… Serve the Edel’s Hamonada every Christmas and New Year!

Merry Christmas to all! 

Cheers!

HowTo: Leche Flan

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How to cook Leche Flan for Christmas/New Year!

leche_flanWhats good about it is you don’t have to separate egg yolks from the egg whites cause you will be using whole eggs. Just follow the recipe.

Ingredients:

  • 4 large eggs (if eggs are small make it 8-10 and 6-8 for medium sized eggs)
  • 1 can condensed milk (same size/quantity sold here in Ph)
  • 1 can evaporated milk (same size/quantity sold here in Ph)
  • 1 tsp vanilla
  • 1/2 cup sugar for caramelizing

Procedure:

  1. In a medium heat place sugar in a non-stick pan and and allow it to melt , (you can also caramelize the sugar on an 8-inch pan) making sure not to burn the sugar as it will taste bitter. Once done transfer it to your molder or if you caramelize the sugar in the molder just remove it from heat and set aside.
  2. Prepare the steamer or you can preheat the oven at 295 degrees. In a bowl combine eggs, milk and vanilla mix well making it homogenous. Strain the flan mixture 2x and finally strain once more using a cheese cloth or any clean cloth to make your flan homogeneous to your caramelize sugar and cover it with aluminum foil (don’t cover if you will be using an oven)
  3. When the steamer is ready or already boiling place your flan mixture covered with aluminum foil and steam for 30-45 minutes on medium heat. If using oven, submerged the molder/pan uncovered into a larger pan with water about 1 inch up the sides of of the leche flan pan- aka water bath.
  4. Steam for 30 minutes on medium heat (or bake for about 1 hr at 295 deg F). Its done if a toothpick inserted in the middle comes out clean or try wiggling it if it wiggles like a jello at the center then its done, if its still watery bake/steam once more.
  5. Once done let it cool before removing from the molder/pan. Enjoy!

 

 

HowTo: Blueberry Cheesecake

Food and Beverages, Learn New Things, Personal 4 Comments »

90__350x264_myblueberryI’m not into baking, cooking or something but I just learn this by watching my friends, Kyna Mori Flores and Cherry Oh, making this thing. Hehehe.. 🙂 Because its yummy, so I tried to make one at home by my self. So far, I did it! Horay! 😀

Recipe:

  • 1 crushed graham pack (crust)
  • 1/4 cup of butter (crust)
  • 2 tease spoon of sugar (crust)
  • 2 all purpose cream
  • 2 knox gelatin
  • 1 blueberry can (you can use smackers brand)
  • 2 cream cheese
  • 1/4 cup of sugar

Procedure:

  1. Crust: Pour the crushed graham and the 2 tease spoon of sugar into the bowl and mixed it. While mixing, melt the butter also (you can use your Microwave). Then pour the melted butter into the bowl and mixed them together until the all properly mixed. 🙂
  2. Using the cheesecake pan, floor the crust into the pan and level it properly or evenly.
  3. Get a new big bowl for the cheesecake procedure. Put the 2 all purpose cream, 2 cream cheese, and 1/4 cup of sugar into the big bowl. Then mix it with a mixer.
  4. While mixing the step 3, get a cup and pour some water and warm it. Enough warm to melt the gelatin. Then pour the 2 knox gelatin into the cup and mix it well. Remember, mix it well. 😛
  5. As the gelatin is ready, pour it into the big bowl with the cheesecake. Mix it properly as well. Be sure everything is mixed properly.
  6. Pour slowly the cheesecake from the bowl to the cheesecake pan (where the crust is already set). Then refrigerate it within 36 hours (enough to freeze the gelatin).
  7. After 36 hours, remove the cheesecake from the pan to a cheesecake tray then place the blueberries as toppings.
  8. Refrigerate it again about 8 hours. Then that’s it… Yummy blueberry cheesecake is ready to serve.. 🙂
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