Buko-Pandan Float

I went to the grocery last weekend and bought 2 boxes of nestle cream with a plan to make buko-pandan pie for the validation guys. While looking for my ingredients i was surprised to see that there's a new variety of Nestle cream out in the market, its the Buko and Strawberry flavored Nestle Cream. Good timing. No need for me to look for buko flavor since the cream already has its own, so i took another 2 boxes, neglecting Strawberry since i'm not a fan of it, head down to the baking section, took all the remaining ingredients and went home. When i was about to start with my buko-pandan pie, i remembered that i don't have a circle pan for a pie! Got no more butter in the ref, bought crackers instead of crushed graham and the most unfortunate of all, i forgot to buy buko shreds! Very nice. How can it be a buko-pandan pie without the real buko? So i drop the idea.

The next day, while i was walking home along Humay-humay street, a bahay-kubo near our house (which i haven't noticed before) sells exactly what i need. A buko. But this time, instead of making a pie I decided to do a buko-pandan float even without a recipe to follow, i know its not that difficult since i'm just making a little twist with the usual float and I'm quite positive that whatever fruits and flavors you mix with your cream it'll still taste good.

Dessert of the Day: Buko-Pandan Float

Ingredients:
2 box of Buko-flavored Nestle cream
1 can condense milk
2 pcs buko, meat shredded
buko-pandan coloring/flavoring

Procedure:
1. Combine nestle cream and condense milk in a bowl, add few drops of coloring and mix. Cream should be color light green. Set aside cream.
2. Arrange graham crackers in the bottom of the pan and spread a portion of your cream on top.
3. Cover cream with buko shreds. The more the merrier.
3. Repeat procedure 2-3 till all cream and buko are used.
4. Chill and serve.


I've been craving for sweets lately that's why i made 2 floats in a row but when it comes to sweet tooth, nothing can beat Ian. =).


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Choco Magnifico

Got the recipe of this in one of the food labels at the grocery, I did this before and its good, tastes like Coffee Mocha ice cream. Don't have a camera that time that's why i haven't taken its pic, just remembered to post its recipe because of an experimented buko-pandan float that i did few days ago.

Dessert of the Day: "Choco Magnifico"

Ingredients:
2 box Nestle Cream
1 can condense milk
1 tbsp - Nescafe Classic diluted in hot water
1 pack Graham crackers
few pieces of Oreo cookies - cracked into bits
chocolate shavings or choco bits

Procedure:
1. Combine Nestle cream and condense milk in a bowl. Add your diluted coffee then mix. Set aside the cream mixture.
2. Arrange first layer of graham crackers at the bottom of the pan, cover it with a portion of your cream and layer Oreo cookies and choco-wafer sticks on top.
3. Repeat procedure 2 and 3 until all cream are used.
4. Cover last layer of cream with chocolate shavings or bits.
5. Chill before serving.


I'm thinking i'll do this again, hopefully next week (kung naa pko kwarta). =)

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"Fish Inun-unan/Pinamalhan"

I went home this weekend to join Masskara Festival in Bacolod. Did a lot of activities in just 4 days, from morning jog at the lagoon, malling, baby sitting, cooking, baking and street partying. It was very tiring yet I enjoyed every moment of it. I still have a hang-over right now, still tired and sleepy of my last nights trip.

Over the weekend i baked carrot and chocolate cake for Papa's post birthday celebration, though it was baked for his birthday he was not allowed to eat sweets for sugar prevention (too bad). Aside from the cakes i also prepared "inun-unan/pinamalhan" and pochero, this time i did not forget to take pics of pochero but on the chocolate cake i did, it was all gone when i was about to take the pic. I was really planning to cook rice binagoongan and calamaris that day but since my allergy is back, change of plan. Maybe this weekend i'll try.

Menu for the Day: "Fish Inun-unan/Pinamalhan"

Ingredients:
1/2 k fish
1 cup native vinegar
1 head of garlic, crushed
2 pc onion, sliced
1 pc ginger, sliced

Procedure:
Add all ingredients in a pot, bring to a boil. If you want it real sour, add vinegar, if not, add a little amount of water. Let it cook for about 20 minutes or until your vinegar seeps in.



My weekend carrot cake

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La Pasta Carbonara

Early this morning i prepared a hotdog carbonara (suppose to be bacon but i don't have one) to be brought in the office for snacks. Don't be fooled by the looks, this is not a real home made carbonara. The seasoning of this and the cork screw pasta came from 1 pack, instant food if i may say. All i did was to add water, milk, butter, dash of pepper, hotdog and basil leaves - and charan!! - a La Pasta Carbonara. I'm not really a fan of carbonara, i prefer thick sauced pasta thats why i decided to try an instant pack first before making the real one. I forgot the name of the pasta pack, i just bought it somewhere in SM. Neways, this are just for snacks, and i hope they'll like it. =)

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Ginger Fried Spring Rolls

This is one recipe that i took from the show Ka-Toque. Every Saturday i would sit in front of my TV, wait for the show and copy the recipes they cook. Though they don't give you the exact amounts of ingredients used they will show you how to do it and its quite easy to follow.

Last night i made this recipe but since i don't have the exact amount I just estimated the ingredients. The output was OK but the taste is a little too strong because i have added too much ginger on it (living up to its name). Good thing i bought a sweet chili sauce, it complemented the taste of ginger and a nice cold Coke for the chaser.

Anyway, i'll list down the ingredients here but you could modify the amount "depende sa kaon ninyo". Mine is only good for two.



Menu for the Day: Ginger Fried Spring Rolls

Ingredients:
1 small potato, finely chopped
1 small tomato, finely chopped
1 tsp chopped ginger
half of small carrot, julienned
1 med fish meat, cubed
1 pc garlic, chopped
1 pc onion, chopped
lumpia wrapper
black pepper
Ajinomoto Ginisa Mix (nag promote pa! hehe)
egg white
oil

Procedure:
1. Saute onion, garlic and fish. Add tomatoes, potatoes, ginger and carrots.
2. Dash with black pepper and season with Aji-ginisa mix.
3. Remove from heat and let it cool.
4. Put a table spoon full in your lumpia wrapper and roll. Seal wrap with egg whites.
5. Heat oil in a pan, fry your spring rolls until golden brown.



Best served with sweet chili sauce. =)

Culinary Term for the day:
Julienne - cut into long thin strips

Okidoki?? Have a nice day!

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Carrot Cake

my carrot cake pasalubong

It always makes me smile everytime i see or hear about carrot cake, coz the very reason why we agreed to meet for the first time at Cafe de France in the early morning of January 7, 2008 was to give him my pasalubong from Bacolod, my home baked Carrot cake. Though that was my very first carrot cake and its not that "lami" he still insisted that i should let him taste so i brought some for him and its just so funny because the cake that i made was more like a fruit-carrot-cake pudding with raisins on top. Though least significant but somehow the cake became a part of our story.

The second time i baked carrot cake was here in Cebu and its more delicious than the first one; this is the recipe that i'm going to share with you today.

Dessert for the Day: Carrot Cake

For Cake
Ingredients:
2 eggs
3/4 c vegetable oil
1 c flour
1 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon powder
dash of salt
1 1/2 c grated carrots
3/4 c chips walnut

Procedure:
1. Beat eggs. Add oil and sugar. mix well.
2. Add flour, sugar, baking powder, baking soda, cinnamon, salt and carrots. Mix.
3. Bake for 30min in 325 deg. F.

Frostings
Ingredients:
8 ounce cream cheese
1/2 c soften butter
4 c confectioner sugar
1 tsp vanilla

Procedure:
1. Beat cheese and butter, add sugar and vanilla. Mix well and spread over carrot.

Haven't tried making the frosting yet "kay kamahal sang cream cheese", but according to my cousin, carrot cakes tastes even more delicious when with frosting.

Next time, if i already have the budget. =)


Ciao!

Update: Chocolate Moist Cake

I watched the pilot episode of True Confections last Saturday in QTv and OMG the desserts are so tempting! I can't help but drool over the cakes and wish that I was the guest or the chef. I really can't stop envying the chefs of the show, how i wish i have all the money in the world to study world class culinary arts but poor me, I'm just one of those viewers wishing the same luck. Haaay.

These past few weeks I've been inquiring about culinary classes here in cebu but up until now i'm still in inquiry stage, hopefully October classes of UCLM haven't started yet coz i still have to save up for my tuition fee. Haaay, again...

"Lord, sana matupad na yung wish ko... i wanna be a chef!" =)

Neways, I have an update on the Chocolate Moist Cake posted last month. Please check.

For the cake's filling, instead of using the same mixture for frosting you could use coffee and milk. Here's how:

For filling:
8 egg yolks
1 can condense milk
1 tsp vanilla
2 tsp coffee powder

Procedure:
1. Add eggs, milk, coffee and vanilla; beat on medium speed of electric mixer for 2 minutes.
2. Cook the filling until thick and spreading consistency.
3. Spread in filling in between the cakes.


For those who are cooking and baking fanatics like me, check these shows:

Ka-Toque - Saturdays, 11am, QTv
Quick Fire - Week Nights, 7:10pm, QTv
True Confections - Saturdays, 6:30pm, QTv


Now you know whats my favorite TV channel.. =)

Enjoy!