LECHE FLAN

1 Feb

Kiaora! I’m back!! It is almost Valentines and haven’t blogged in ages. I got busy with work and extra shifts, recent holiday feast and catching up with friends. Oh how I missed my New Zealand life, good thing I’m back on track.

Recently, A  friend of mine asked me what is my favorite dessert, without even thinking a second thought I quickly answered Leche Flan! then described it as caramel custard made of yolks and milk. Crème caramel used to be omnipresent in European restaurants and according to my friend, a popular dessert in Barcelona. I guess Leche flan is of Spanish origin, knowing it was introduced to us for more than 300 years ago. It has been a staple in celebratory feast in the Philippines.

I will be sharing the easiest way on how to make Madsy’s version of Leche flan.

You will need:

  • 1 1/4 cups white sugar
  • 12 egg yolks
  • 1 385g Condensed Milk
  • 1 395 mg Evaporated Milk
  • Llanera or mold

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Cooking Procedure:

  • On a separate pan, Caramelize 3/4 cups of granulated sugar over slow fire by constantly stirring until sugar turns to brown and spread the caramel evenly on the mold then set aside
  • Beat the egg yolks in a big bowl by using a whisk
  • Add the condensed milk
  • Add the evaporated milk and 1/2 cup sugar  and mix thoroughly
  • Pour egg yolk and milk mixture over the mold
  • Cover with aluminum foil
  • Steam Bake for about 45 mins.
  • Wait for the temperature to cool down and refrigerate.

 

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And there you have it, my own version of Leche Flan..With the sun’s scorching heat, it is best to top it over your favorite halo-halo or simply a pure dessert and refreshing Ice cold water.  Sounds yum aye??!!

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Remember: Life’s a matter of estimation. 🙂

 

 

Till my next Blog,

Madsy

 

 

 

 

 

 

BEEF KALDERETA

18 Sep

I remember winning 1st place in cooking back in high school. We did native stuffs and  incorporated our love for Filipino foods through the menu which we prepared. We slammed 1st place knowing our opponents did formal settings and had international ideas, but I think loving our own native food is the best way to show our gratitude for being a Filipino or simply being a Kapampangan as well. That instance boosted my confidence in cooking. Thanks to my aunt, Mommy Elvie, who has the same passion for food. She taught me the basics of cooking and love for food. Being far away from home, my cooking skills developed and my taste for food lavished. With this blog, I will be sharing my own way of cooking the different recipes and specialties I have, which people close to my heart would always request. It is also intended for people away from home and know nothing about cooking and for those who simply want to try out Filipino dishes. Good luck on your cooking journey!!!

One of the all-time favorite Filipino dish is Kaldereta, a tomato-based dish with some vegetables in it. It can be cooked stove-top or with a slow cooker, depending on your availability to cook. If you’re in a hurry you may use stove-top for the said dish or if you’re planning to go somewhere, you can leave it in a slow cooker and as soon as you get home, the dish is ready to serve. Being a night-shifter back in New Zealand, I would simply pop it in a slow cooker and sleep, by the time I wake up, it is ready and no need to wait few hours just to do the cooking. Easy Peasy!

Ingredients:

  • 3 cloves minced garlic
  • 1 finely chopped onion
  • 1 kg. beef/pork brisket, cubed
  • 1 lemon/ 5-7 pieces calamansi
  • 2-3 tbsp soy sauce
  • 1 cup tomato sauce
  • 3-4 cups water
  • 2 medium-sized potatoes, cubed
  • 2 medium-sized carrots, cubed
  • 1 whole green or red bell pepper/ capsicum, cut into strips or cubes
  • salt and pepper to taste

Optional Ingredients:

  • chilies (“siling labuyo” or chili powder)
  • 1/2 cup green olives
  • 1/4 cup liver spread

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    Olive oil, garlic, onion, beef, potatoes, carrots and green bell pepper

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Soy Sauce, Tomato Sauce, Lemon, Salt and Pepper

Procedure for Stove-top cooking:

  1. Boil beef/pork until tender
  2. Fry potatoes, carrots and capsicum
  3. In a separate wok, saute garlic and onion in olive oil
  4. Add boiled beef brisket
  5. Squirt lemon and add soy sauce and bring it to boil
  6. Add tomato sauce and simmer for 20 minutes
  7. Lastly, add potatoes, carrots and bell peppers and other optional ingredients
  8. Add Salt and pepper to taste
  9. Simmer for another 10 minutes
  10. Serve hot and enjoy with a steamed rice

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For Slow-Cooked Kaldereta

  1. Heat the cooking oil in a pan
  2. Saute garlic and onion
  3. Add the cubed beef brisket
  4. Squirt lemon and add soy sauce and bring it to boil
  5. Add tomato sauce and simmer
  6. Add 3-4 cups of water and simmer for another 5 minutes
  7. Add salt and pepper to taste
  8. Transfer simmered beef to the slow cooker
  9. Add Potatoes, carrots and bell pepper and other optional ingredients
  10. Slow cook for 4-5 hours or until desired tenderness is achieved
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Slow-Cooked Kaldereta

And this is my version of slow-cooked yummy kaldereta! Enjoy it with few cups of steamed rice.

Happy Cooking! 🙂

Kurang-kurangan

10 Sep

I was inspired by the film, Julie and Julia, and I wanted to even whip up my own recipes and publish a blog. at first I didn’t have any will power to do it, nor any determination to go for it, but suddenly, i just realized that I needed to pursue something which I should finish. In the end, the credit would all be mine.ImagePhoto by google..lol

Cooking has been my passion. When I was 5 years old, I used to cook in small clay pots or locally known as “kurang-kurangan”, these can only be bought during fiesta. My aunts knew how interested I was, that’s why they would always buy me whenever  fiestas befall. Cooking in a real young age has become the starting point of the passion I have.

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thank you 100poundfoodie for the picture.

My fondness of being a foodie all started with cooking the perfect rice. I know most Filipino knew how, but other nationalities  never knew how to cook rice, and so I shared it to my Kiwi and Islander friends the way Grandma has taught me. Here it is:

  1. Wash the rice 3 to 4 times or until the water is clear
  2. Use the first line your “middle finger” to measure the water that you need to cook” yes! its the middle finger.haha
  3. If you’re using the rice cooker or stove top then you’re good to go.

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Cooking is a matter of estimation and so it is with life. 🙂

 

 

Hello world!

7 Sep

Welcome to WordPress.com! This is your very first post. Click the Edit link to modify or delete it, or start a new post. If you like, use this post to tell readers why you started this blog and what you plan to do with it.

Happy blogging!