Filipino Leche Flan Recipe
Preparation time: 30 minutes Estimated cooking time: 1 hour
Leche Flan Ingredients:
1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essence For the caramel: 1 cup sugar 3/4 cup water Leche Flan Cooking Instructions: In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick. Cover moulds individually with aluminum foil. Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. Let cool then refrigerate. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top. Cooking Tips: You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.
Crispy Pata Recipe Ingredients: * 1 whole front pork knuckle cleaned, cut the toes * 1/4 cup of mama sitas premium vinegar * 6 cups of water * 1 tbsp of black peppercorn * 6 tbsp of rock salt
* 3 tbsp of crushed garlic * 2 bay leafs * 4 cups of oil for deep-frying Crispy Pata Dipping Sauce Recipe Ingredients: * 1/4 cup of water * 1/4 onion diced * 2 pcs of finger chili sliced * 1/4 cup of mama sitas premium vinegar Crispy Pata Recipe Cooking Instructions: 1. In a large casserole, combine water, rock salt, vinegar, garlic, bay leafs, black peppercorns 2. stir until salt to dissolve the salt. 3. Add the pork knuckles 4. Cover and bring to a boil 5. Simmer for 1.5 hours until the pork is tender 6. Drain in a colander 7. Set aside in the refrigerator for 12 hours or overnight to dry 8. Heat the oil 9. Deep-fry pork until golden brown and crispy 10. Drain excess oil 11. Combine all sauce ingredients 12. Serve with the sauce.
Chicken/Pork Afritada Recipe | Chicken Recipe
Estimated cooking time: 50 minutes
Chicken Afritada Ingredients:
1 kilo chicken/pork, cut into pieces 5 pieces potatoes, peeled and halved 1 red onion, diced 1 head garlic, minced 1 green bell pepper, sliced into strips 1 red bell pepper, sliced into strips 2 cups pork or chicken stock (broth) 1 cup tomato sauce 2 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil
Chicken Afritada Cooking Instructions:
In a cooking pot or wok, heat oil. Saut garlic and onions. Add chicken/pork and slightly brown. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked. Add the green and red bell peppers, simmer for an additional minute or two. Salt and pepper to taste Serve this dish hot with steamed rice.
LECHON PAKSIW
Cooking Information:
Estimated Time: 30 minutes
Ingredients:
Around 1 kilo of pork lechon 1 cup lechon sauce or Mang Tomas 1 cup vinegar 1/2 cup brown sugar 1 tablespoon peppercorn or paminta 1 tablespoon salt 4 cloves garlic, crushed 1/2 cup dried oregano 1 cup of water
Procedure:
Chop lechon into small pieces. Preferably 1 inch in width. Place in a pan then add all the ingredients wait until it boils Simmer until the sauce thickens and the lechon skin softens
