Sago and Gulaman is Filipino's favorite sweet beverage,it is made of brown sugar syrup (arnibal) tapioca pearl (sago) and gelatin (gulaman) and flavored with banana essence.Give a try and Enjoy! this fantastic refreshment beverage!
Sago at Gulaman recipe
(please watch video below for procedure)
Ingredients:
1 piece gulaman bar (10 grams)
66 tbsp white sugar
(food color optional)
1 cup tapioca pearl(sago)
2 1//2 to 3 cups brown sugar
6 cups water
few drops of banana essence
Cut the gulaman bar into pieces
Add in a boiling water
Add 6 tbsp white sugar
and boil until completely dissolved
Strain the dissolved gulaman
Divide into 3 and add color as your choice
Transfer into aluminum wares
Let it cool and firm for 2 hrs
In a boiling water boil tapioca pearl (sago)
Stir occasionally until floating in top of
boiling water
Making Syrup:
Bring 6 cups water to a boil and add
brown sugar, stir gently until sugar
completely dissolved
add a few drops of banana essence
Prepare all the ingredients
Cut the Gulaman (gelatin) as desired
Combine all the ingredients
Add some pieces of ice
And now it's done! ENJOY!
Atcharang Papaya (pickled green papaya) is one of the famous Filipino appetizer, it is made from grated or julienned fresh green (unripe) papaya.
Atcharang Papaya recipe
(please watch video below for procedure)
Ingredients:
3 medium fresh green papaya
1 medium carrot cut into strips
1 large bell pepper (red,yellow or green)
(cut into strips)
6 pieces shallot (peeled and sliced)
1/2 cup of red onion (sliced)
1 head garlic (peeled and sliced)
2 tbsp young ginger (cut into strips)
1/2 cup raisins
1/2 cup salt
5 - 6 cups white sugar
5 cups vinegar
sterilized container glass jar
Peel papaya remove the seeds and grate
Mix salt with grated papaya to help
bring out it's juice, you can use cheese cloth
Squeeze it deeply to bring out all
bitter papaya juice
Rinse once with cold or ice water
and squeeze it again to remove water
Put papaya in a stainless bowl seasoned
with ground black pepper, add together
the all of ingredients, set aside
Prepare the pickled solution
In the sauce pan, put vinegar and sugar in
Bring to a boil for about 5- 10 minutes
Stir occasionally until sugar is disolve
turn off the heat
Arrange Atchara in a glass container jar
Pour with brine solution, cover it and wait
until cool down before refrigerate,
You can serve this Atchara after 2 days
Have a try and ENJOY!
Ginataang Mais recipe
(please watch video below for procedure)
Ingredients:
3 raw young corn
2 cups glutinous rice
3 cans coconut milk
1 cup thick coconut milk (kakang gata)
1 1/2 cups tapioca pearl (boiled)
1 cup langka (jack fruit)
(cut into small pieces)
1 1/2 cups white sugar
pandan leave
water
Cut off the corn kernels from the cob
Boil coconut milk and pandan leaf
(form pandan into a knot) add glutinous rice
cook for about 5 minutes then add corn, sugar
and langka,bring to a boil and cook until rice
and corn completely done,add boiled tapioca
then add thick coconut milk (kakang gata)
simple and easy but creamy and delicious
serve hot or cold
Puto Flan is a steamed custard cake with a combination of PUTO and LECHE FLAN, this yummy dessert is very simple and easy to prepare with only few ingredients, you can make puto flan with your choice of flavor such as ube, vanilla, langka or plain white PUTO,today I made this recipe with flavor of pandan extract, please give a try and ENJOY!
Puto Flan pandan flavor
(please watch video below for procedure)
Ingredients:
8 egg yolks
4 egg whites
2 cups all purpose flour
1 cup granulated sugar
1 cup water or milk
1 can condensed milk
2 tsp baking powder
1 tsp vanilla extract
1 tsp lemon zest or juice
2 - 3 tbsp melted butter
1/4 tsp salt
pandan flavoring extract
