mango float in pictures

just had to post these pictures! :)

 

1. Place graham crackers for base of the cake.

 

2. Put in the mango bits on top of the cracker.

 

3. Also prepare for the condensed milk/cream mixture (1:1 is okay). Place on top of the mango bits.

 

4. Place another layer of crackers.

 

5. On the last layer, top it with graham crushed crackers.

  

6. Final product. Refrigerate before serving.

potato salad

ingredients:

baby potatoes
mayonnaise
sugar
optional: cheese
optional: chicken strips

Boil baby potatoes. Peel. Place potatoes in a container, add mayonnaise and sugar (estimate how much mayonnaise you'd like to put in). Add cheese. If you add chicken strips, this becomes a chicken potato salad! :) Be sure to boil the chicken first.

tuna salsa

went to an officemate's housewarming party a few weeks ago and i very much liked his tuna salsa. here is his recipe:

For the mix:

1. Chop the following and mix ---

tomato
onion
chili (for pinoys, it's the one we use for sinigang)

2. Add calamansi juice (about 3 pcs,or 1 lemon)

3. Add pepper to taste


For the sauce:

1. Saute garlic in olive oil

2. Add tuna (preferably the spicy one)

3. Add spaghetti sauce (or tomato sauce)

4. Add soy sauce and pepper to taste

5. Optional: Add basil leaves

Most preferably, separate the mix and sauce before serving as to prevent spoiling of the whole thing. The mix contains tomato which easily spoils.

mango float

when i was a kid, a friend's mom made a refrigerator cake. it was so good! when my mom had a taste of it, she pestered me into asking this friend's mom how to do the cake. it was relatively easy so mama made a big deal out of it, making it almost every time we finished the one she made. eventually, she added a twist and instead of putting in a cracker for the cake, she substituted it with a chiffon cake. in the long run, she gained weight (and i guess, all of us in the house did!) and decided to stop making it...

now that we've grown up, she decided to make it again but now, she replaced it with crackers again. with the philippine's abundance in very good mangoes, the making of this cake is an easy task. to make my mom's simple mango float cake, here's what you should do:

ingredients:

ripe sweet mangoes
1 condensed milk
1 cream
graham crackers
graham crushed

mix the condensed milk and cream (1:1 proportion is enough). in a container, put the first layer of graham crackers, then a layer of sweet mangoes, then pour just enough of the mixture. then add the next layer starting with the crackers again, mangoes and mixture. depending on how many layers you want, you can add another one but two is enough. on top of the last layer, pour in the crushed graham as topping. refrigerate and serve chilled.

isn't it easy? :)

macaroons

ingredients needed

dessicated coconut

eggs
condensed milk

note: usually, in one dessicated coconut pack, add 6 eggs
 
mix all ingredients well. once good consistency is achieved, place in macaroon cups and molders. place in pre-heated oven until top is brown.
 

macaroni salad

we will need:

macaroni salad
fruit cocktail
kaong
nata de coco
cheese
raisins
mayonnaise
condensed milk
nestle cream
sugar

note: for 1 kilo of pasta, add 1 nestle cream

cook pasta as directed. drain pasta, kaong, nata de coco, fruit cocktail. cube cheese. mix all to desired taste.

Chicken Adobo

My first attempt at cooking chicken adobo was almost a failure. I followed Mama's intructions to the letter however, everytime I added sugar (i like my sauce sweeter), the taste got weirder and weirder. So I added more liquid ingredients but it was still weird. Until I realized that what I was putting in was not sugar but salt! To remedy it, I had to throw away the liquid again and start all over with the vinegar, soy sauce and water. The only good thing about cooking the chicken that long was it became more tender that the meat just easily fell right off the bones.

Chicken Adobo

Cut chicken in desirable size. Put in a pot, mix in garlic, black pepper, soy sauce and vinegar. Add just enough water so that you won't dilute the soy sauce and vinegar. Boil until meat is tender. When there is just enough sauce to your own liking, cook in slow fire to remove the excess oil in the meat (remember, it adds to the taste). Put in laurel for added taste and smell. Serve.

Binagoongang Baboy

Of course, I would have to learn how to cook my favorite dishes first. With the need to cook now to save on extra expenses when dining out, I bought the ingredients for Binagoongang Baboy and asked my Mom how to prepare it in the most simplest of way -- which of course, it is.

Binagoongang Baboy

Slice meat in your desired size (I prefer bite-size, of course!). It is better if you cut meat with a bit of fat with it. Cook in water until it is tender, or when the meat is brown. Let a little of the fat's excess oil be removed by cooking (it adds to the taste, I'm sure!). When brown, add onion and garlic. Lastly, put in the alamang (fish paste). Just make sure that you add little by little so it won't be too salty.

After this, you're done cooking!