Sticky Rice With Mango (ข้าวเหนียวมะม่วง)

When I was in Thailand, this was my breakfast most of the time, easy to buy at the street vendors at a very affordable price. This is really yummy that's why I love this Thai dish.

Ingredients for 4 servings:
2 cups sticky rice
1/4 teaspoon salt
2 cups coconut milk
1 cup sugar
1 3/4 cup water
3 ripe mangoes (sliced thickly)

For the topping sauce:
1/2 coconut milk
1 tablespoon corn starch
1 tablespoon sugar
1/4 teaspoon salt


Procedure:
1. Put the rice and water in a pot then cook, and set aside.
2. In a pan, mix the coconut milk, salt and sugar then bring to a boil, then add the cooked sticky rice and stir well to mix evenly, cover and let simmer for 45 minutes over low heat.


For the topping sauce:
Mix all the ingredients together and bring to a boil then turn off the heat.

To serve:
Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and enjoy!

Ham and Cheese Sandwich

Ham and cheese sandwich is a common type of sandwich that's why I decided to make it for my blog, I served these to my friends :-). Instead of loaf bread I used sesame buns to add flavor and aroma.

Ingredients:
buns
cheese
sweet ham slices
lettuce
butter

ingredients

Procedure:
1. Assemble the ingredients by slicing the bun and spread a butter on it.

2 Put the lettuce, ham and cheese.

3. Serve with a smile :-).

Classic Leche Flan

The classic leche flan is simple and easy to make, this is the common measurement for leche flan, since I have not tried this yet, I decided to make one and here it is.

Ingredients:
10 egg yolks
1 big can condensed milk
1 big can evaporated milk
1/2 cup sugar
1/4 cup water

Procedure:
1. Mix together the evaporated milk, condensed milk and egg yolks until fully combined.
2. In a molder put the sugar and water then melt until caramelized, let cool.

3. Pour the milk egg mixture then steam for 1 hour or until done. It took an hour to cook because I used only 1 big molder and the flan is thicker, but if you will use the regular oval molder or llanera steam it for at least 20 minutes or until done.
4. Refrigerate  before serving.

Mini Veggie Burger

I made this mini burgers for my friends who spent their weekend over my place, they are health conscious that's why I made the patty from shredded vegetables, this is delicious and even taste better than meat patties. They loved it.

Ingredients:
1 apple ( shredded)
1 carrot (shredded)
2 potatoes ( shredded)
1 onion ( shredded)
1 beaten egg
1/2 cup flour
salt and pepper to taste
some mini buns
some cheese
some lettuce

Procedure:
1. Combine all the carrot, apple, potatoes, onion, egg, flour, salt and pepper then mix well.
2. Spoon a portion then flatten and fry until golden brown or cooked, let cool.
3. Slice the bun, put lettuce, the fried vegetable patty, and cheese.
4. Serve with a smile.

Kuih Sagu

Kuih sagu or sago cake is popular in Malaysia and other neighboring countries, this is very easy to make and delicious. Here is my simple way of making it.

Ingredients:
 1/4 kilo any color  sago (cooked according to packaging procedure) drained
1/4 kilo sugar
4 pieces pandan leaves
1/4 kilo grated coconut
1 cup water
pinch of salt

Procedure:
1. In a pot put the water, sugar and pandan leaves then boil until it become syrup, then turn off the heat, remove the pandan leaves then add the cooked sago and stir well until fully mixed.

2. Grease an 8 inches pan then pour the tapioca with syrup and stem for 30 minutes.
3. Mix the grated coconut and salt .
4. When the sago is done let cool and cut into small pieces then roll over the grated coconut.

5. Serve with a smile :-).

Tapioca Pearl Dessert

You can make this dessert as colorful as you can by adding different colors of gelatine or gulaman.
I only have green gelatine  in my pantry, but I can't wait anymore to make this, so here is the simple recipe for this delicious dessert.

Ingredients:
1 sachet green gulaman ( cooked and sliced into cubes)
1/4 kilo Tapioca pearls ( cook the tapioca then drain)
1 1/2 cup condensed milk
1 cup Nestle cream or all purpose cream
1 cup evaporated milk

Procedure :
1. Combine all the ingredients then refrigerate.
2. Serve with a smile :-).

Tapioca Mango Delight

I can not believe how delicious is this dessert. A must try recipe.

 Ingredients for 10 servings:
1/4 kilo Tapioca pearls ( cook the tapioca then drain)
1 1/2 cup condensed milk
1 cup Nestle cream or all purpose cream
1 cup evaporated milk
1/4 cup water
3 mangoes

Cooked Tapioca Pearls

Procedure:
1 Remove the mango from its seed ( use only 1 piece of mango) then put into the blender together with the water, then blend until smooth.

2. Combine the cooked tapioca, blended mango, cream and milk then mix well, now use the remaining 2 mangoes by slicing it and put as a topping.
3. Refrigerate for few hours before serving.

Note: Just adjust the sweetness by adding more condensed milk or sugar, and you can add more mangoes if you want.

Fruit Salad Drink

This is a very refreshing drink with real fresh fruits, it's very easy to make instead o making your salad, add more liquid to it or a change and be refreshed,  since it's very hot in my place, it's better to have something to quench my thirst, ahhhhhh refreshing!

Ingredients 3-4 servings:
2 cups diced watermelon
1/2 piece avocado ( diced)
1 cup  diced gelatine ( optional) can be replaced with any fruit
1 cup Nestle cream or all purpose cream
2 cups evaporated milk
sugar to taste
3 cups crushed ice or ice cubes

Procedure:
1. Mix all the ingredients except the ice.
2. After mixing everything, add the ice then serve.

Pandan Fruit Salad

A fragrant and delicious fruit salad

Ingredients for 6 servings:
1 medium size avocado ( diced)
2 banana (diced)
1 cup diced Peach
2 cups diced watermelon
1 1/2 cup condensed milk
1cup evaporated milk
1 cup all purpose cream or Nestle cream
1 pack green color powdered gelatine
10 pieces pandan leaves

Procedure:
1. Boil the pandan leaves with 4 cups of water, then cook the gelatine according to each packaging procedure, but instead of using tap water, use the water from the boiled pandan leaves. Let the gelatine set, then slice into dice.
2. Mix all the ingredients, refrigerate for few hours then serve.

Note: You can add a little sugar if you want it sweeter, or add more condensed milk.

Mely's Kitchen Leche Flan

 Try this leche flan from my kitchen, the sweetness is just right. I hope you will like this.

Ingredients for 3  llanera:
1 big can condensed milk
1 big can Evaporated milk
8 egg yolks
6 tablespoon white sugar ( 2 tablespoons each oval mold or llanera)


Procedure:
1. Combine all the milk and yolks then mix well. Set aside.
2.Melt the sugar in a molder then caramelized it, let it cool.
3. Pour the milk and yolk mixture into the molder with caramelized sugar. Put in a steamer and steam for 45 minutes or until done.
4. When it is done, let it cool then refrigerate, remove from the molder then slice and serve.

Mely's kitchen Banana Split

A special sweet treat that is very easy to make.

Ingredients:
3 scoops Ice Cream ( any flavor of your choice )
1 Banana cut into halves
Chocolate syrup
whipped cream

Procedure:
1.In a boat bowl,put 3 scoops of ice cream, then put the split banana on both sides.

2. Topped with whipped cream and chocolate syrup.

3. Serve with love :-).

Condensed Milk Sandwich

Just wanna share my childhood favorite sandwich, have you tried this before? If yes, are you still making this even now? For me yes!, once in a while I craved for this. Try it if you have not eaten this yet. You will surely like this.

All we need are the following:
bread
condensed milk

Slice the bread then spread the condensed milk., then serve.

Take a bite! Yummy!

Macaroons with Cherry

 A delicious macaroons that is made more attractive with cherries, this will be a good attraction at the dessert table if you have parties or special gathering with your loved ones.


Ingredients for 18 -20 pieces macaroons:
100 grams dessicated coconut
1 tablespoon butter or margarine
1 egg beaten
3/4 cup condensed milk
1/2 cup corn syrup
10 pieces preserved cherries ( cut into halves)


20 pieces macaroons paper cups

Procedure:
1. Preheat the oven at 180 degrees C, for 10 minutes.
2. Combine all the milk, coconut, egg and butter then mix well, then spoon a portion into a macaroons paper cup up to 3/4 full.
3. Bake at 180C for 25 minutes or until done.
4. Once done, remove from the oven, top with 1 slice of cherry and top it with corn syrup so that the cherry will stay on top.
5. Serve with a smile :-).

Hopiang Baboy

It's been a long time that I am looking forward to post a hopia recipe in my blog, because I have lots of friends who asked me a recipe for this, I do not know how to make it, so I talked to my friend who is an expert in hopia making, he has his own style of making it and it is consisted of 2 types of dough, the first part he called it PABALAT, the second part  he called it PALABO,  and here is his recipe.

Ingredients for Pabalat:
2 ¾ cups Bread flour
1/3 cup white sugar
1/3 cup oil
1/2 cup water
3/4 cup butter

Procedure for pabalat: Combine all the ingredients and knead until a good dough is formed. Set aside

Ingredients for Palabo:
1/2 cup shortening
1/4 cup corn starch
1/3 cup 3rd class flour

Procedure for Palabo: Combine all the ingredients and mix well. Set aside.

Ingredients for the Filling:

1 big onion
1 1/2 cups sugar
1/2 tsp vinegar
2 cups pork fat diced
2 cups kundol (cut into small dice)
1/2 cup vegetable oil
1 cup third class flour

Procedure:
1.Marinate pork fat in sugar. Heat the vegetable oil then saute the onion then add the marinated fat, vinegar and kundol then simmer over slow fire until thick.Add flour when the filling is almost cooked. Mix well until fully combined and dry. Let cool.

To make Hopia
1. Flatten the PABALAT and put PALABO at the center. Roll and form into a ball.
2. Form the dough into cylindrical shape. Cut into 10-g portions.
3. Flatten each cut and place the prepared filling at the center then form into a ball. Press to flatten the dough.
4. Place the prepared hopia on a greased cookie sheet and brush with egg yolk.
5. Bake at 200C for at least 20-25 minutes or until golden brown.

Contributed by: Mr. Alex Adora

Classic Polvoron

This is the polvoron that I will never forget. Popular during the late President Marcos's regime in the Philippines where he gave a regular supply of skim milk, every time we received our share from the barangay health office, my Nana will toast some flour and she will add the skim milk and sugar, bingo! what a lovely taste, yummy polvoron in a cone shaped paper.

Ingredients:
1 cup flour
1/2 cup sugar
1/2 cup skim milk

Procedure:
1. Put the flour in a pan and stir until toasted, it take around 10-15 minutes.
2. Turn off the heat then add the sugar and milk then mix well.
3. Form a paper into a cone shape then put some polvoron, tear the tip to make a hole, then serve, I am sure the kids will enjoy this.

Peach Melba

Peach Melba was invented in 1892 by French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano, Nellie Melba. The sauce neutralizes the sweetness of the ice cream, making it tastes just right .

Ingredients:
vanilla Ice cream
peach slices
peach sauce ( blend some syrup and peach from the can)

Procedure:
1. Scoop an ice cream put some peach slices and peach sauce.

2. Serve and enjoy!

Cookies N' Cream Polvoron

 It is yummier munching the polvoron with bigger bits of cookies and cream. 

Ingredients for 24 pieces polvoron:
2 cups flour ( sifted)
2 cups powdered milk
1/2 cup sugar
4 pieces cookies and cream biscuit ( crushed) 
3/4 cup margarine or butter ( melted)

Procedure:
1. In a pan put the flour and cook over low heat for 5 minutes or until the aroma of the flour comes out, then add the milk and sugar, then continue to stir until done then turn off the heat.
2. Pour in the melted butter and mix well.
3. Let cool and mix in the crushed cookies then by using a molder, start molding the mixture and refrigerate for 30 minutes before packing in a water cellophane or just keep it in an airtight jar to munch anytime.