Filipino Blogging Day #30: Mango

Mango (mangga) is the Philippines' national fruit. It is eaten either raw or ripe. Philippine mangoes are known worldwide for their unbeatable quality and are known as the "Fruit of the Gods". Ripe (yellow) mangoes are very sweet, juicy, and soft. They are usually eaten alone, in desserts, or sometimes even with rice and ulam! Raw (green) mangoes are harder than ripe ones and are less juicy. It is eaten alone or with bagoong (fish / shrimp paste). These mangoes are Philippine MUST-TRIES (yes, with a capital letters), so don't leave without trying it!

*The photo above doesn't belong to me.

Filipino Blogging Day #29: Halo-Halo

Halo-halo is one of the most well-known Filipino desserts ever. In English, halo-halo is translated as "mix mix" because of all the various ingredients mixed into it. Kidney beans, sugar palm fruit, coconut sport (macapuno), jackfruit (langka), corn, gelatine (gulaman), tapioca, and coconut jelly (nata de coco) are the basic foods that make up this flavorful dessert. It is then completed with toppings like leche flan, purple yam (ube), and ice cream! Halo-halo is a refreshing summer treat you don't want to miss!

Filipino Blogging Day #28: Iced Candy

Iced candy is a typical easy-to-make Filipino food product. It's so hot in the Philippines, so usually, what they do is simply pour juice, flavored milk, or cola into a thin plastic bag like the one above, and put it in the freezer until it hardens. That's it. Sometimes though, it is put into real molds for better presentation. Even though these iced candies are one of the most basic desserts to make EVER, they are still small special treats that you can enjoy with yourself or with others!

*The photo above doesn't belong to me.

Filipino Blogging Day #27: Arroz Caldo

Arroz caldo is a kind of congee (lugaw) that originated in China. The Spaniards gave it its name. This dish is made of rice, crispy garlic, scallions, ginger, and pepper. Some people add calamansi for more sour flavor. Arroz caldo is one of many Filipino favorites!

*The photo above doesn't belong to me.

Filipino Blogging Day #26: Sinigang

Sinigang is a famous native Filipino soup. It is sour and its main ingredients could either be beef, pork, chicken, fish, or shrimp. Tamarind, guava, tomato, mango, and pineapple are the foods that give sinigang its mouthwatering sour flavor and sensation. If you are Filipino, you have at least tried this ONCE.

*The photo above doesn't belong to me.

Filipino Blogging Day #25: Sapin-Sapin

Sapin-sapin (layers in Tagalog) is a layered glutinous rice dessert that originated in the Philippines. It is made of rice flour, coconut milk, sugar, water, and coloring. Coconut flakes are placed on top. A salu-salu would be incomplete without this dessert! I have loved sapin-sapin ever since I was little. It is a classic pasalubong almost all Filipinos enjoy!

*This photo does not belong to me.

Filipino Blogging Day #24: Buko-Pandan Salad

Coconut-Pandan salad (commonly known as buko-pandan) is a tropical Filipino dessert usually served at salu-salo buffets. It is made of young coconut meat, pandan jelly, coconut jelly (nata de coco), and small tapioca pearls (sago). This salad is usually mistaken for coconut (buko) salad, but buko-pandan has the heavenly sweet taste of pandan and doesn't contain fruit cocktail.


*The photo above doesn't belong to me.

*This recipe isn't mine either.
source: http://panlasangpinoy.com/2010/03/30/buko-pandan-dessert-recipe/

Recipe: Buko Pandan

Ingredients

• 1 1/2 cup young coconut strips (Buko)
• 5 ounces condensed milk
• 8 ounces Table cream or all-purpose cream
• 3 ounces powdered gelatin
• 1 1/4 cups water
• 6 drops Buko Pandan flavoring
• 2 scoops vanilla ice cream (optional)
• 1/2 cup small tapioca pearls, cooked (optional)

Cooking Procedure

1. Combine water and powdered gelatin then stir using a spoon.
2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream.
8. Serve for dessert. Share and enjoy!

Number of servings (yield): 4