1lb.shell clams packagedno need to clean and brush off extra residue
1bunch fresh spinach or watercress washed and drained
1medium yellow onion sliced
1thumb ginger julienned
Salt and freshly ground black pepper to taste
Boil the water in a stockpot. Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes. Stir in the clams. Simmer for 5 to 10 minutes. Clams start to open by this time. (Remove any that haven’t opened)
Add-in the spinach. Cover and cook for a minute more.
Sprinkle some salt and freshly ground pepper. Done.
Toast the flour in a non-stick skillet over medium heat, stir constantly to prevent burning till lightly brown, about 5 minutes. Let cool, at least 15 minutes.
Cut waxed paper into twenty 4-inch squares. Or use colorful cellophane paper or Japanese paper.
Stir butter, sugar, powdered milk, and choice of extract into the flour. Mix well.
Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. (Or unto a foil-wrapped pan and freeze for easy wrapping if desired.)
Wrap candy in the waxed paper and twist the ends. Repeat until all the candy mixture is used up.
an (Tapioca and gelatin cooler) Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia, and Thailand. Sago is a common ingredient in many desserts and beverages. This is a popular street food in Thailand especially in the summertime months of April and May.
3cupsbrown sugararnibal for syrup
1cupbrown sugararnibal for sago
3cupsred gelatin shaved ice
Soak the cooked tapioca pearls in water for at least an hour to separate them.
In a separate pot make your syrup by mixing the water, vanilla, and sugar until thick.
Bring it to a boil then reduce heat and simmer for 5 minutes.
Strain the syrup using a cheesecloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup. (optional)
Now pour the syrup in a glass then add tapioca pearls, cubed gelatin, and ice.
Kathryn loves international cuisines and in this show, enjoys preparing Filipino delights with her friend and fellow chef, Marie Dunaway. Enjoy these episodes where they prepare Green Mango Salsa, Green Mango shakes, Beef bone marrow soup (Bulalo), and lastly, Buko Pandan.
2beef bones (or oxtail bone marrow)cut to expose marrow
1lbbeef shank with meat
1Vidalia or white onionQuartered
2corn cobscut into 2 inches
1pear squash (chayote)peeled and cubed
1bunchbok choy (baby or normal)separated
1Napa cabbagecut into bite sized pieces
2tablespoonsfish sauce (patis)
1. Boil bone marrow bones and beef shank in a pressure cooker for about 1-1/2 hours or less with a pressure cooker (until the meat is tender and bone marrow is no longer red)
2. Skim off the scum as it floats toward the top. Carefully take out the bones and meat with a wide strainer spoon.
3. Strain the broth for a clearer soup base. Some would discard the broth and start over with fresh water and add beef flavoring. Combine the strained broth with the bones and beef in a deep skillet and add onion, garlic, and peppercorns.
4. Bring back to a boil and skim off excess fat as it accumulates, however, leave some for the flavor.
5. Reduce heat to low. Add corn cobs and chayote. Simmer until corn is done and chayote is tender.
6. Add salt/pepper/fish sauce to taste. 7. Add the bok choy and napa cabbage last to keep it bright green but cooked enough for serving. 8. Serve over hot rice.
1 - 1/2cupbuko strips or coconut gel (nata de coco)
6drops pandan flavor
Vanilla ice cream
1. Dissolve gelatin powder in coconut juice. Add pandan flavoring and stir.
2. Heat saucepan and boil mixture, stirring continuously.
3. Transfer to a mold and chill in fridge till firm.
4. Combine condensed milk, table cream, tapioca pearls, and coconut gel/strips and mix well.
5. Thicken in the fridge.
6. Slice up gel into cubes then toss with cream mixture.
7. Serve in dessert cups/bowls and top each with vanilla ice cream.
Enjoy on a hot summer's day!
Drain all the Fruit Cocktail syrup from the can, Beat the cream cheese in bowl until its smooth. In a bowl pour condensed milk and blend in the nestle cream and cream cheese add chopped fruit. Chill before serving. Top with cherries and more fruit if you wish.