Mom’s Leche Flan

By Yummy reader Pauline Prudencio-Ignacio

This reader’s version of a classic dessert is not too soft, too eggy, or too sweet.
Try it!

Yield 4 flans using medium-sized oval mold or 20 to 25 servings using small

round molds Prep Time 30 to 45 minutes Cooking Time 45 minutes

12 egg yolks, placed in a big bowl

2 300-ml cans sweetened condensed filled milk
1 370-ml can evaporated filled milk
1 teaspoon vanilla
sugar

1 To the bowl of yolks, add the condensed milk, evaporated milk, and vanilla,
in that order. Pour in each ingredient slowly and mix gently until the mixture is
smooth. Stick to one stroke as you mix and do it slowly, to avoid creating
bubbles. Bubbles will make the surface of the flan uneven. Set aside. Prepare
the sugar syrup or arnibal. (See below)
2 Pour the egg mixture in the mold with arnibal. Cover each mold with
aluminum foil. Cook in the steamer for 45 minutes. To know if the flan is
cooked, dip a toothpick into it. If no flan particles stick to the toothpick, it’s
cooked and ready.
3 When cooked, refrigerate the flan. It’s best served cold.

To make the sugar syrup

Melt sugar in the molds over low fire. Using tongs, move the molds in a
clockwise motion to avoid burning the sugar. Don’t wait for the crystals to
turn brown, just let it melt. Then pour the egg mixture in to cook the flan. How
much sugar? For each typical medium-sized oval mold, use 1/2 tablespoon
sugar to make the syrup. For a small round mold, use 1 teaspoon sugar. Like
it sweeter? Just add more sugar.

Tip: If you’re using a conventional steamer? Make sure that heat is on boiling
point before you set the flans. Keep them on boiling point for 30 minutes then
 let cook on medium fire for another 15 minutes.

White Salad
By Gino Gonzalez of CACS

Add more fruit salad staple and flavor to the classic buko-pandan dessert

Serves 3 to 4 Prep Time 30 minutes

1 cup buko meat, shredded

1 cup small tapioca, cooked
1 cup nata de coco
1/2 cup kaong
1 box pandan-flavored gelatin, prepared according to package directions and cut into
cubes
1 cup non-dairy pastry topping, chilled
1/2 cup whipping or heavy cream, chilled
1/3 cup condensed milk
1/2 teaspoon vanilla flavor
1/2 teaspoon pandan flavor

1 In a mixing bowl, whip together non-dairy pastry topping and whipping cream. Fold
in condensed milk, vanilla flavor, and pandan flavor. Set aside.
2 In another bowl, mix buko meat, small tapioca, nata de coco, kaong, and pandan
gelatin. Toss in whipped mixture and serve cold.
Cathedral Windows
By Pixie Sevilla-Santos

A tart treat for “not so sweet, please” dessert enthusiasts. This is a completely different gelatin
ensemble from the commercial ones. One taste and you’ll know it’s definitely homemade.

Yield 4 to 5 gelatin desserts Prep Time Day One 1 hour (gelatin); Day Two: 1 1/2 hours
(assembly) Chilling Time Overnight

5 different flavored powder gelatin (preferably different colors)

4 egg yolks
1 cup sugar
2 envelopes or 3 tablespoons unflavored gelatin
1/2 cup water
1/4 cup calamansi juice
2 cups whipping cream

Day One
Make the flavored powder gelatins by following packet directions. When ready, pour each
color/flavor into its own square container and refrigerate overnight.

Day Two
1 When the gelatin has set, cut each color/flavor into cubes 1½-inch by 1½-inch. In a big bowl,
toss together all the cubes. Refrigerate.
2 In a bowl, whisk together egg yolks and sugar until they appear lemon yellow in color.
3 In another bowl, dissolve the unflavored gelatin in water. Add this into the egg yolk mixture
while continuously beating with the whisk. When well blended, pour into a heavy pot and cook
over low flame until it thickens and coats the spoon. Set aside.
4 Beat the whipped cream. Pour the heated gelatin-egg mixture (while still hot) into the whipping
cream and continue beating. Once blended, fold this into the chilled gelatin squares. Pour into
desired containers. Keep in the refrigerator until set.

Tip: Plastic containers specifically made to hold gelatin are now available in department stores, if
you are not used to using silicone molds yet. Another alternative: Springform pans used to bake
cheesecake—do line the sides with ladyfingers before pouring in the gelatin mixture for a more
sophisticated look

Stir-fried Beef in Garlic Oyster Sauce

By Chiqui Lloren

A quick and filling dish you can easily make.

Serves 2 Prep Time 15 minutes Cooking Time 5 minutes

2 tablespoons oil
250 grams sirloin, thinly sliced
half a head of garlic, chopped
1 small onion
1 small red bell pepper
1 small green bell pepper
3 tablespoons oyster sauce
4 tablespoons chicken stock
1 teaspoon brown sugar
salt and pepper
1 teaspoon sesame oil
spring onion
sesame seeds

1 Heat oil in high heat and stir-fry beef, garlic, onion, and peppers for 2 minutes.
2 Add oyster sauce, chicken stock, and brown sugar, and stir-fry for another 2
minutes.
3 Season with salt and pepper. Add sesame oil before removing from heat. Top with
spring onions and sesame seeds.
Chicken Cordon Bleu

Add some crushed pineapple inside the roll for a Hawaiian-inspired filling!

sliced sweet ham

sliced quick-melt cheese

1 Place a slice of sweet ham on one end of each breast. Top with cheese. Roll. See Stuffed
Chicken Breast recipe for breading and frying procedure

Breaded Chicken with Lemon Glaze

By Angelo Comsti
 3 chicken breasts, deboned and cut into strips
salt and pepper to taste
1/2 cup flour
1 large egg, beaten
1/2 cup Japanese breadcrumbs

For the lemon glaze

1 tablespoon cornstarch
1/2 cup water
3 tablespoons lemon juice
3 tablespoons honey
parsley for garnish

1 Season chicken with salt and pepper. Coat with flour, followed by beaten egg, then with
breadcrumbs. Fry chicken in oil until golden.
Set aside.
2 Make the glaze: Dissolve cornstarch in water then throw this mixture in, along with all
the other ingredients, in a saucepan. Cook and stir over medium heat, until it boils and
becomes slightly thick. Drizzle glaze on chicken or serve on the side. Garnish with
parsley.

Yummy tip: Prefer a stronger tangy flavor? Add 2 tablespoons lemon juice and 1
tablespoon honey to the recipe.

Ancho Chili Drumettes with Lime

Cream
By USDA/FAS Manila

You can substitute ancho chilies with the more locally available siling labuyo. Turn this dish into a
wrap-to-go by using chicken breast fillets and slicing them into strips after roasting. Place in the
middle of a flour tortilla with lettuce and tomatoes, drizzle lime chili cream on top, wrap and run!
Serves 6 Prep Time 5 minutes (plus overnight marinating) Cook Time 15 minutes
2 ancho chilies, seeds discarded
1/8 cup apple cider vinegar
2 limes, juiced
1 tablespoon ground cumin
2 garlic cloves, crushed
salt and pepper
30 small chicken drumsticks or the bottom half of the wing

1 Blend the chilies with the cider vinegar and lime juice to form a thick paste. Mix in ground
cumin, garlic cloves and salt and pepper then toss in chicken drumsticks until well combined.
Marinate for 1 hour or overnight.
2 Roast in a 400˚F-oven for 15 minutes, until golden and cooked. Serve with the lime chili cream.

For the Lime Chili Cream

1 cup sour cream
1 lime, zested and juiced
4 sprigs of cilantro, chopped
1 jalapeño, seeds removed and minced finely
salt and freshly ground pepper to taste

Combine all the ingredients and allow to rest in the refrigerator for 1 to 2 hours before serving to
incorporate flavors.

Boneless Crispy Pata

By Finio Restaurant

Something to prepare during a special occasion. The crispy skin and soft meat will make
everyone get more than a second serving. (Finio Restaurant is located at 220 Tomas Morato
Ave., Quezon City; tel. no: 415-1278)

Serves 4 Prep Time 5 minutes Cooking Time 35 minutes, plus 90 minutes boiling time

1 kilogram pork leg

2 tablespoons whole black peppercorns
2 tablespoons rock salt
3 pieces laurel leaves
4 cups vegetable oil for deep-frying

1 Debone and cook the pork leg or pata in boiling water with salt and whole black peppercorn for
1 1/2 hours. Cool.
2 Place pata in a deep pan filled with cooking oil; simmer for 20 minutes on very low heat.
3 Set aside to cool.
4 Place again in cooking oil and simmer for another 10 minutes on very low heat. Then deep-fry
for 5 minutes on high heat, or until golden brown and crispy.
5 Slice into thin rounds and serve with soy vinaigrette (see next page) on the side.

Tip: This frying technique–simmer-cool-simmer and deep-fry–is the secret to achieving that extra
crispy skin.

Stuffed Chicken Breasts

By Sharlene Tan

Wow the crowd with three varieties made from one basic recipe

Serves 5 Prep Time 35 minutes Cooking Time 30 minutes

9 chicken breast fillets

Breading Mixture
Flavoring the flour and breadcrumbs makes this dish more yummy!

flour
garlic salt
2 eggs, beaten
breadcrumbs
Italian seasoning

1 Pound chicken breast fillets in between sheets of cling wrap until they flatten to 1/2-inch-thick.
2 To make breading: Mix 2 teaspoons of garlic salt for every 1 cup of flour in a shallow dish.
Season breadcrumbs with some Italian seasoning in another dish.
3 Put desired fillings on one end of the breast then roll tightly toward the other end so that the
filling is completely encased in the chicken. Secure with toothpicks. (See Chicken a la
Kiev, Chicken Cordon Bleu orChicken with Spinach and Cream Cheese Stuffing for filling
choices)
4 Dip filled chicken breasts in flour, then egg and roll in breadcrumbs.
4 Deep-fry until cooked through and drain on paper towels. Serve with herbed rice, mashed
potatoes, or pasta noodles.

Fettuccini with Shrimp and Cream

Sauce
By Ramon Blanco

Here's a simple pasta dish that will have kids eating one forkful after another.
Yield 4 Prep Time 20 minutes Cooking Time 20 minutes

3 tablespoons olive oil

3 tablespoons shallots, chopped finely
1 1/2 tablespoon garlic, chopped finely
1/4 kilo shrimp, peeled and deveined
2/3 cup dry white wine
1 1/2 cups fish or chicken stock
1 cup cream
salt and white pepper to season
1/4 kilo pasta (penne, linguine, or spaghetti), cooked according to package directions
1/2 cup nuts (peanuts or walnuts), chopped coarsely
1/2 cup Parmesan cheese, grated
1/4 cup basil, sliced or chopped

1 Heat olive oil in a pan and sauté shallots and garlic briefly.
2 Add shrimps and sauté until cooked. Once cooked, remove shrimps and set aside.
3 Add white wine, allow to simmer and reduce until syrupy or until 3/4 of the liquid has been evaporated.
4 Add stock and bring to simmer. Lower the heat and add cream while whisking the mixture.
5 Season sauce with salt and white pepper.
6 Return the shrimps in the sauce.
7 Mix the cooked pasta in the sauce and serve. Garnish with the chopped nuts, Parmesan cheese and
chopped basil.

Siomai
By Len Santos

Siomai, a dumpling of Chinese origin, is hugely popular among Pinoys. We share another version—this one’s
got oyster sauce to boost flavor!

Siomai
Yield about 70 pieces
1/3 cup singkamas, minced
1/3 cup carrots, minced
1 large onion, minced
a bunch of spring onions or leeks, chopped
1 egg
3 tablespoons sesame oil
5 tablespoons oyster sauce
1 teaspoon freshly ground pepper
1 teaspoon salt
2 teaspoons sugar
small wonton or siomai wrappers

For the dipping sauce

soy sauce
calamansi
sesame oil
chili paste, optional

1 Mix all the ingredients for the filling in a large bowl.

2 Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3 Brush steamer with oil and boil water. When the water gets to a rolling boil, arrange the siomai in the
steamer and steam for 15 to 20 minutes.
4 Serve with dipping sauce.

Healthy Switch
For a healthier siomai, use very lean ground pork and increase the proportion of vegetable. You can also add
mushrooms and shrimps. If you do, you may need to add one more egg to help bind the mixture.

Taste test
Don’t forget to check the seasoning by microwaving a spoonful before wrapping with siomai wrapper. Adjust
the salt and pepper, if necessary.

Potato and Ham Soup

By Elaine P. Lim

Give your no-carb rule a break for this perfect pick-me-up soup.

Makes 4 bowls

1 1/2 tablespoons butter

1 chopped onion
1 1/2 tablespoons chopped fresh tarragon
1 cup chopped potatoes
2 cups broth
3/4 cup minced ham
salt and pepper, to taste
1 cup milk

1 In a pan, melt 1 1/2 tablespoons butter.

2 Add 1 chopped onion and 1 1/2 tablespoons chopped fresh tarragon. Cook until onions
are translucent.
3 Add 1 cup chopped potatoes and pour in 2 cups broth; cook until potatoes are very
tender. Transfer the mixture to a blender and purée until smooth.
4 Return the soup to the pan and add 3/4 cup minced ham. Season with salt and pepper
to taste.
5 Add 1 cup milk (or more) for a thinner consistency. Keep soup warm over low heat.
Garnish with fresh tarragon and serve immediately.