APPLE FIESTA SALAD

½ cup evaporated milk
1 tbsp. calamansi juice
1 tbsp. condensed milk
2 meduim (380 g) red apples
3 stalks celery, sliced thinly croowise
1 can (439g) fiesta fruit cocktail drained (reserve syrup)

PROCEDURE

1. Combine evaporated milk and calamanse juice. Let stand for 15 minutes. Add condensed milk.
2. Cut apples into tidbits and soak in fiesta fruit syrup. Drain and combine with celery and fiesta fruit cocktail.
3. Add milk mixture and toss until well blended. Chill until ready to serve.

BANANA SHAKE

½ cup evaporated milk, cold
1 cup ice
1 banana, peeled
2 tbsp. white sugar
1/8tsp. vanilla flavoring

PROCEDURE

1. Pour all ingredients in a blender. Blend thoroughly.
2. Pour in a glass, garnish with chocolate syrup.

SAGO'T GULAMAN

3 tbsp. red gelatin, diced
3tbsp. small sago
2 tbsp. simple syrup
Crushed iced
1/3 cup evaporated milk

PROCEDURE

1. Fill the 12 oz. cup with red gulaman, sago, simple syrup and crushed ice. Pour in evaporated milk.
2. Serve cold.

SIMPLE SYRUP

1 cup brown sugar
1 cup water
1/8 tsp. banana flavoring

PROCEDURE

1. In a thick bottom pan put all ingredients. Let it boil or heat until sugar is dissolved.
2. Let it cool.

PANNA COTTA WITH STRAWBERRY

3/4 tablespoon unflavored gelatin
2 tablespoon water
1 cup evaporated milk
½ cup water
¼ cup sugar
½ cup all purpose cream

Strawberry pile filling (optional)

PROCEDURE

Combine gelatin and water. Let stand for 3 minutes. In a saucepan, heat together evaporated milk water and sugar. Simmer for 5 minutes. Remove from heat. Add all purpose cream. Whisk in gelatin until dissolved. Pour into ramekins. Chill for at least 3 hours. Top with strawberry pie filling before serving.

CHOCOLATE MOUSSE

1-7 gram envelope unflavored gelatin
¼ cup cold water
1 tablespoon sugar
1 ½ cup evaporated milk
2 cups semi-sweet chocolate morsels
1 tablespoon vanilla extract

Whipped cream and cherries for topping

PROCEDURE


Combine gelatin and water in a saucepan. Stir over low heat until gelatin is dissolved. Add sugar and evaporated milk. Continue stirring until milk is steaming hot. Do not boil. Place morsels and vanilla in a large bowl. Add streaming milk. Blend using a hand mixer. Transfer to a large liquid measuring cup. Pour into molds, Refrigerate for at least 3 hours or until set.
Top with whipped cream and cherries. Serve chilled.

LECHE FLAN

¾ cup sugar
1 ¾ cups evaporated milk
7 eggs yolks
2 eggs
1-380 gram Condense milk
¼ teaspoon grated dayap rind

PROCEDURE

Preheat oven to 350f. Pour the sugar into two llaneras, then heat the oven medium flame until sugar caramelizes. Set aside. In a bowl, mix together the rest of the ingredients. Stain twice. Pour into the llaneras. Cover with aluminum foil. Cook in a bainmarie or steam for 1 ½ hours or until firm.

MAKES 2 TO 3 ILLARES
* Also called water bath, this is a method of cooking where a pan or container of food is placed in a shallow pan with hot water then placed to bake in an oven or a stove.

TOCINO HAWAIIAN RICE

300g tocino
2 tbsp. garlic, minced
1tbsp. ginger, minced
2tbsp. green onion, chopped
4cups cooked rice
1tbsp. oyster sauce
220g canned pineapple chunks
2tbsp. fresh wansuy, chopped
½ cup carrots
1pc. Egg, beaten
3tbsp. vegetable

PROCEDURE

1. In a large wok, sauce garlic and ginger in oil until fragrant. Add Tonico.
2. Season with oyster sauce. Add carrots, pineapple chunks and green onions.
3. Toss in the cooked rice with the mixture. Blend in the egg, then add green peas and continue to cook until warm. Garnish with fresh wansuy.