Homemade Yema Recipe

Most Filipinos are fond of almost anything sweet, soft, and simple. Be it love, affection, or little sweetmeats called confection. So here, with just a few ingredients and a simple procedure you can already make your own yema at home.

 Assemble these supplies: 

• condensed milk 
• powdered milk any flavor of your choice (chocolate powder, a heap of coffee, finely grated cheese, or ground peanuts) white sugar (or confectioner's sugar) 

Utensils: 

• Bowl
• laddle 
• plate 
• cellophane 

 Steps in preparation: 

1. Put the condensed milk, powdered milk, and the flavor in the bowl.
2. Mix thoroughly until a thick mixture is achieved. Mould into small, ball-sized shapes. 
3. Roll on sugar. 
4. Wrap each piece with cellophane.

Spanish Caramel Custard Recipe(Flan al caramel)

Assemble these supplies:

• 2 cups sugar
• 1/2 cup water
• 1 quart milk 8 eggs 
• 1 teaspoon vanilla 
• 1/2 teaspoon salt

 Steps in preparation:

1. In a heavy saucepan or skillet over low heat, stir 1 cup of the sugar with the 1/2 cup of water until the sugar dissolves. Continue to cook without stirring until the sugar turns into a golden syrup. Pour into a flan pan or a round 2-quart baking dish. Tilt to coat bottom and sides; let cool for at least 30 minutes.
2. Heat the milk until lukewarm. In a large bowl beat the room-temperature eggs together with the remaining 1 cup of sugar, vanilla, salt, and 1 cup of the lukewarm milk. Blend wen; then add the remaining lukewaim milk and beat to blend. Pour through a sieve on top of the syrup.
3. In a 350° preheated oven place pan in a larger pan that contains 1 inch of hot water. Bake about 40 to 50 minutes, or until a silver knife inserted in the center comes out clean.
4. Cool; then cover and refrigerate about 8 hours. Un­mold by running a knife around the rim; place serving plate over pan. Turn pan over to serve.
5. SERVES 12.

Cream of Corn Soup Recipe

Assemble these supplies:

• 4 cups canned or fresh corn, grated
• 2 egg yolks
• 2 tablespoons butter
• 2 tablespoons flour
• 4 cups milk
• 1 teaspoon vetsin
• Salt to taste

 Steps in preparation:

Put the corn into double boiler in 3 cups milk and cook for 20 Minutes. Make a white sauce of after, flour, and the milk and corn mixture. Add salt to taste and cook T 5 more minutes. Beat the egg yolks well and add to the remain-g cup of cold milk. Stir this mixture into the soup. Cook for or 2 minutes, stirring constantly.  Serve.

Beef Sinigang

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Nutritious variety of vegetables made this sinigang flavorful and healthy as well

Assemble these supplies:

• 100g. beef round, sliced thinly
• 6 cups water
• 1/2 cup sliced kalabasa
• 1/2 cup sliced sigarillas
• 1/2 cup sitaw, cut into 2 inches long
• 1/2 cup sliced eggplant
• 127g. MAGGI Beef Sinigang Flavor Mix
• 1/2 cup saluyot

Steps in preparation:

1. Boil beef in water and cook until tender or about 20 minutes
2. Add vegetables one at a time giving 1 minute interval before adding the next kind.
3. Add MAGGI Beef Sinigang Flavor Mix and bring to a boil
4. Add saluyot and turn off the heat.

MAGGI Beef Sinigang makes your dish deliciousl] beefy even with less meat. Try it now!

Simple Homade Chocolate Ice Cream Recipe

Assemble these supplies:

• 4 egg yolks
•  6 tablespoons sugar 
•  1 teaspoon cornstarch 
• 1 1/4 cups fresh milk
•  200 grams dark and unsweetened chocolate, melted
•  1 1/4 cups whipping cream

Steps in preparation:

1. Whisk egg yolks, sugar, and cornstarch in a bowl until well combined. 
2.  Heat milk over medium fire until liquid nearly boils. 
3.  In a slow and steady stream, pour a portion of the milk into the egg mixture while whisking rapidly to temper the eggs. Continue doing so until about half of the milk has been added. Stir. 
4.  pour the egg-milk mixture back into the saucepan then cook over low heat, stirring continuously irrtil custard thickens slightly but remains smooth. (The mixture should coat the back of the spoon.) Remove from fire. 
5. Add the melted chocolate and mix until smooth. Set aside to cool. 
6. While mixture is cooling, whip the cream until thick but still soft. Fold it into the custard until well incorporated. Place in a tightly sealed container. 
7.  Freeze for 1 hour or until sides begin to solidify. Scrape down the sides and then beat by hand or mixer to break up the ice crystals. Do this until mixture is smooth again. 
8.  Do this about 5 times or until texture becomes creamy and smooth. Freeze overnight before serving.

FANCY ANOTHER FLAVOURED  Replace chocolate with 250 grams of strawberry purée or simply add mint or coffee when heating milk.

SAUSAGE LEEK

Assemble these supplies:

• 1 small onion, peeled and chopped
• 1/2 teaspoon mixed dried herbs
• salt
• freshly ground black pepper
• 100 g (4 oz) sausage meat
• 25 g (1 oz) butter
• 100 g (4 oz) leeks, washed and thinly sliced
• 1 medium potato, peeled

To garnish:

• 2 bay leaves
• sprig of rosemary

Preparation time: 10 minutes
Cooking time: 30 minutes
Oven: 190°C, 375°F, Gas Mark 5

Steps in preparation: 

1. In a bowl, work the chopped onion, mixed herbs, salt and pepper into the sausage meat. Press the mixture into the bottom of an ovenproof gratin dish.
2. Melt the butter in a pan, add the leeks and salt and pepper. Cook for 3 minutes. Grate the potato into the pan with the leeks and cook for a further 2 minutes. Mix the leeks and potatoes well together, then put on top of the sausage meat.
3. Cook in a preheated oven for 25 minutes. Garnish and serve immediately.

CHEESE MUFFINS(HOT PRAWN)

 Assemble these supplies:

• 50 g(2 oz ) peeled prawns
• 25 g (1 oz) Cheddar cheese, grated
• pinch of cayenne pepper
• 1 teaspoon grated onion
• 1 tablespoon mayonnaise
• salt
• freshly ground black pepper
• 1 muffin

To garnish:

• a few peeled prawns
• sprig of dill

Preparation time: 5 minutes
Cooking time: 5 minutes

Steps in preparation: 

In a bowl, mix together the prawns, cheese, cayenne, grated onion, mayonnaise, salt and pepper.
Split the muffin in half and divide the mixture beolveen the 2 halves: Place under a preheated grill and grill until bubbling. Garnish and serve hot.

Spanish Mayonnaise(Mayonesa espanola)

 Assemble these supplies:

• 2 egg yolks
• 1 teaspoon salt
• 1/2 teaspoon dry mustard 
• 1 cup olive oil
• 1 tablespoon vinegar (or
• 1/2 tablespoon lemon juice)

Steps in preparation: 
 

1. Mix the egg yolks, salt, and mustard in an electric mixer or blender at lowest speed.
2. Add olive oil according to the preceeding "Cocktail Dip" recipe. 
3. When smooth and creamy, blend in the vinegar or lemon juice. 
4. Refrigerate at least an hour before serving.
5. Use as a dip for chips or raw vegetables.
6. MAKES 1 1/2 CUPS.

Shrimp Toast Recipe (Tostado de gambas)

In recent years, a large Oriental influx to the Iberian Peninsula has influenced the cuisine. I have enjoyed these shrimp hors d'oeuvres many times in Spain and hope you will too.

Assemble these supplies:

• 1/2 pound uncooked shrimp
• 6 water chestnuts, finely chopped
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1 teaspoon sherry
• 1/2 teaspoon ground ginger
• 1 tablespoon scallion or onion, chopped
• 1/2 tablespoon sugar
• 1 tablespoon cornstarch
• 8 slices white bread
• 2 cups olive oil

Steps in preparation:

Clean and chop shrimp. Mix with water chestnuts, egg, salt, sherry, ginger, scallion, sugar, and cornstarch. Trim crusts from bread. Cut each slice into quarters. Spread 1 heaping tablespoon of shrimp mixture over each quarter of bread. Heat oil to 3750 in small saucepan. Deep fry with shrimp side down for about 30 seconds. Turn over; fry for 5 seconds until the bread is slightly browned. Drain. MAKES 32 HORS D'OEUVRES.

Chicken Bites(Bocados de polio)

Assemble these supplies:

• 3 whole chicken breasts, split,
• boned and skinned
• 1 egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon pepper 
• 1 cup seasoned bread crumbs 
• 1/2 cup olive oil

Steps in preparation: 

Cut chicken into about 35 bite-size pieces. Mix egg, salt, pepper. Dip chicken pieces into egg mixture. Coat with crumbs. Heat olive oil in large skillet; saute chicken until brown on both sides. Serve immediately on toothpicks.
MAKES 6 TO 8 SERVINGS.

Celery Stuffed with Roquefort(Apio con roquefort)

Steps in preparation:


Wash the celery stalks; drain on paper towels. Cut in 2-inch slices.
Mix equal parts of softened Roquefort cheese and butter. Fill the celery slices with this mixture. Refrigerate for several hours and serve cold.