kalabasa leche flan

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Ingredients• 2 cups kalabasa (pumpkin), cut finely or grounded• 1 cup condensed milk or 220 ml• 3 whole eggs• sugar• 1/2 teaspoon dayap (lime) or vanilla

Directions:1. Boil the squash. Mash until smooth.2. Add eggs, mil, rind or vanilla. Strain.3. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns.4. Place the squash mixture into the llanera, and steam for about 20 minutes.

Sugar Coated Peanuts

Sugar Coated Peanuts

Ingredients: 1 cup of white sugar

2 cups of peanuts

1 tsp vanilla essence

1/2 cup water

Method:Preheat oven to 150 degrees Celsius.

In a medium size saucepan add the sugar, vanilla and water.

On a medium heat, dissolve the sugar until the liquid is clear.

Add peanuts in small batches, stirring as you go until they are all added.

   

Okoy (Crisp Shrimp Fritters) (Seafood)

 

Ingredients:1 cup all purpose flour or cornstarch1 tsp salt1/2 tsp ground white pepper1 egg, slightly beaten1/4 cup water1/4 kg. or 1/2 lb whole baby shrimps, skin and head intact, whiskers trimmed off1/4 kg. or 1/2 lb bean sprouts2 sweet potatoes, peeled and cut into matchstick size piecesoil for deep fryinggarlic vinegar dip

Instructions:1. In a bowl combine flour, salt, pepper, egg and water to make a batter. Stir to mix well.

2. Add the shrimps, bean sprouts and sweet potatoes and toss mixture until shrimps and vegetables are coated with batter.

3. Form individual thin patties by scooping some of the batter mixture into your palm then flattening with the other palm. Set each of the patties on a plate.

4. In a preheated deep skillet with enough oil, deep fry the patties one by one over medium heat, making sure to brown both sides. Remove cooked patties from oil and drain on paper towels. Serve warm with a garlic vinegar dip.

Peanut Brittle Recipe

Ingredients

1 cup water 2 cups sugar 1 cup corn syrup, preferably light 1/2 teaspoon salt 2 cups raw peanuts 2 tablespoons butter, plus extra for pan and fingers 1 teaspoon baking soda 1/2 teaspoon vanilla (optional)

Directions

Generously butter a baking sheet and set aside. Measure out the butter, baking soda, and vanilla; have them within reach.

Mix together in a 3-quart, heavy bottom saucepan the sugar, water, corn syrup, and salt. Stir over low heat until well blended, then raise heat to medium-high. When the mixture reaches 270 degrees F. stir in the peanuts. Boil until it reaches 300 degrees F. on a candy thermometer, stirring constantly . If working without a thermometer or cooking at high altitudes, see the TIPS below.

When syrup reaches 300 degrees F., remove from heat and immediately add butter, baking soda, and vanilla. Stir in quickly until well mixed and then pour and scrape candy onto prepared sheet. Spread it out as much as possible--it will be stiff and begin to harden quickly. It can be pulled and stretched (with buttered fingers) to make a thinner sheet, but do this very carefully, as the candy will be hot.

How to Make Coco Jam (Food Business)

Ingredients:

o grated coconut

o brown sugar

o glucose (corn syrup)

Utensils:

o expeller or press

o stainless steel cooking vessel

o stainless steel spoon or ladle

o stove

Packaging Material: Sterilized glass jars with new PVC caps

Procedure:

1. Mix grated coconut with water in the proportion of 1 part grated coconut to 1/2 part water.

2. Extract milk using an expeller or press.

3. Mix ‘sapal’ with water (1 part ‘sapal’ to 1/2 part water).

4. Collect coconut milk extracts.

5. Boil extracts slowly until soft curds and oily streaks appear on top of the boiling milk.

6. Add brown sugar (2 parts: 5 parts boiled milk) and boil for another 20 minutes.

7. Pour in glucose (1/2 the amount of sugar used) and continue boiling until done over low fire, stirring frequently to

prevent burning. End point is reached when a drop of the cooked materials in cold water forms a soft ball.

8. Cool and pour in sterilized containers and seal completely. Cool and label.

 Banana Sauce Recipe

Ingredients

1 C raisins, dark or golden 3/4 C coarsely chopped onions 3 to 4 large cloves of garlic, peeled 2/3 C tomato paste 2 2/3 C white vinegar or cider vinegar 3 pounds (about 8 large) ripe, fragrant bananas 4 to 6 C water 1 C packed brown sugar 1T salt 1t ground hot red pepper 1/2 C light corn syrup 4t ground allspice 1 1/2t ground cinnamon 1 1/2t grated nutmeg 1 t fresh ground black pepper 1/2 t ground cloves 1/4 to 1/3 C dark Jamaican rum

InstructionsCombine the first four ingredients in a blender or food processor and puree until smooth, adding some of the vinegar, as necessary, to help the job along. Scrape the puree into a preserving pan. Peel the bananas, cut them into chunks, and puree them in turn, adding some vinegar to help. Add the puree to the mixture in the pan. Add the remaining vinegar, 4 C of the water, the brown sugar, salt, and hot red pepper. Bring the mixture to a boil over medium-high heat, stirring frequently. Lower the heat to medium low and cook uncovered 1 1/4 hours, stirring often. If there

is a threat of sticking, add some more water, up to 2 C. Add the remaining ingredients, except the rum. Continue to cook, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon. To test the consistency further, spoon a little ketchup onto a cold saucer, and let it cool; if no liquid emerges around the dollop,, the ketchup has thickened enough. Puree the ketchup again in a blender or food processor, until it is satin smooth, or force it through a sieve. Rinse out the preserving pan and return the ketchup to it. Taste and correct seasoning, bearing in mind that the aromatic spices will become more intense with time. Bring the ketchup to a boil again over medium heat, stirring constantly. Add the rum. Remove from heat. Ladle the hot ketchup into hot jars, leaving a 1/4 inch headspace. Adjust lids and process 20 minutes in a boiling water bath for pints, 15 minutes for half pints. Theketchup will be ready to serve after 2 weeks, but it will continue to improve in the jar for a month or so. Yields about 7 cups. Note: I have made this omitting the tomato paste for friends who have allergies, and it was quite successful. The flavor is sort of Carribean. It works quite well on burgers, with poultry and pork, and can even be part of a fruit salad dressing.

Sweetend banana chips

Ingredients

4 each banana peeled

250 millilitres vegetable oil *

75 millilitres treacle coconut*

1 teaspoon sugar

1/8 teaspoon cinnamon, ground *

1 tablespoon lemon juice

1/4 cup water

Directions

In a small dish, add water and lemon juice, mix well.

Peel and thinly slice banana about 1/8 inch.

Place banana slices in lemon juiced water.

After 2 to 3 minutes, drain out water completely.

Heat oil, deep fry the banana slices until they are crispy.

Remove slices and cool.

Then in a thick-bottomed pan, add coconut treacle (treacle is brown in color and similar to molasses), sugar and cinnamon powder, bring to boil up to 100 C degrees (use a thermometer).

Then add the treacle mixture to the banana and mix well.

Serve and enjoy.

Mango Puree

Ingredients 2 ripe mangoes, peeled, pitted, and cut into chunks

1/3 cup sugar

2 tablespoons water

Directions1. Combine mangoes, sugar, and water in a blender and puree until smooth.

Guyabano Juice 

Ingredients:

2 cups guyabano 1 c. sugar 10 cups water 1/2 c. Lemon juice

Procedure:

1.     Wash the guyabano and cut in quarter.

2.      Scoop out the pulp with a spoon and remove all the seeds and the hard portions.

3.     Add 2 cups water and strain through a muslin bag or reduce pulp to a puree using a blender.

4.     Add the rest of the water. Mix the Lemon juice and sugar.

5.     Add ice or chill. Serve cold.

 

Calamansi Juice Ingredients: 800ml cold water

10pcs. calamansi

1tbsp. orange powder (optional)

4tbsp. honey

ice cubes

Calamansi Juice Procedure:    Rinse the calamansi and cut in halves. Squeeze calamansi in a strainer over a pitcher and discard the seeds and

pulp.

Pour 800ml of water on a pitcher. Add in the orange powder if using and honey then stir thoroughly.

In a tall glass put some ice cubes and pour the calamansi juice and serve with straw.

If you want a little bit sweeter or less tart just add honey or sugar and water.

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Coffee JellyIngredients 

1 (.25 ounce) packageunflavored gelatin

2 tablespoons hot water

3 tablespoons white sugar

2 cups fresh brewed coffee

Directions

1. Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.

Sago Gulaman Ingredients:

3 cups sugar 3 cups water boiled sago cooked gulaman, cubed crushed ice

Sago Gulaman Cooking Instructions Caramelized sugar in a saucepan. When melted, pour in the water. Continue cooking until the sugar is completely dissolved. Cool completely. Add some of the cooled arnibal or syrup to the sago to sweeten it. In a glass, put some sago and gulaman. Add enough arnibal to sweeten. Fill with ice

or add ice-cold water.

To Cook sago:

Boil water in a saucepan. Add in uncooked sago. Stir to prevent sticking. Cook until transparent. Drain then rinse.

Banana Blueberry Swirl Popsicles

Ingredients 3 to 4 ripe bananas (1 pound)

1 1/2 cups yogurt

3 tablespoons sugar

Juice of 1/2 lemon

1 cup fresh blueberries

Directions1. In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine.

Remove half of the yogurt mixture; set aside.

2. Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours

3. Dip molds quickly in hot water to unmold.

4.

5. Banana Caramel Cream Dessert6. Ingredients~7. Vanilla Pastry Cream (recipe below)8. Bananas (I used two bananas for 6 small dessert servings)9. Good quality caramel sauce, or dulce de leche.10. Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon

powdered sugar)11. Graham Cracker crumble (recipe below)12. Vanilla Pastry Cream13. 2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet)14. 1/4 cup cornstarch15. 1/2 teaspoon salt16. 3 cups whole milk17. 2 eggs18. 2 Tablespoons butter19. 1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla

bean paste)20. Directions:21. In a medium bowl,  beat eggs with a fork to combine.  Set aside.22. Mix sugar, cornstarch and salt in a medium saucepan.  Gradually pour in milk, while

whisking, to make a smooth mixture.  Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.  Continue to cook and stir one minute.

23. Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well.  Pour warmed egg mixture into the pan with the rest of the hot milk mixture.  Return to a slow boil, and cook one minute, stirring constantly.

24. Remove from heat and stir in butter and vanilla.  Set aside to cool.  When the pan has cooled, place in the refrigerator to fully cool.  If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming.

25. Graham Cracker Crumble26. 1 1/2 cups graham cracker crumbs (about 10 full sized crackers)27. 1/3 cup butter, melted28. 1 Tablespoon sugar29. Directions:30. Crush crackers in a large ziplock type bag.  Pour crumbs, sugar and melted butter

into a bowl and , stir until fully combined.  Pour into a 9″x13″ casserole dish and press into a even layer.  Bake at 350*F for 10-12 minutes, until light brown.  Allow to cool.

BANANA - BACON APPETIZERS  

1/3 c. Hawaiian teriyaki sauce1 tbsp. honey2 or 3 bananasAbout 10 slices bacon, cut in halfCombine teriyaki sauce and honey. Cut peeled bananas in 1 inch pieces and marinate in sauce, stirring occasionally, 30 minutes. Drain, reserving marinade, and wrap each banana in 1/2 slice bacon. Fasten with toothpick. Lay on rack in shallow baking pan and brush with marinade. Broil 3 to 4 inches from heat, turning to cook bacon on all sides, about 10 minutes.

Makes about 20 appetizers.

Banana Coconut Muffins 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 very ripe bananas, mashed (3/4 cup) 1 stick (1/2 cup) unsalted butter, melted 2/3 cup sugar

1 large egg 1/2 teaspoon vanilla 3/4 cup sweetened flaked coconut

Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Banana Jelly

 

Preparation InstructionsPut all of the ingredients in a saucepan over medium heat and slowly bring it up to a boil, stirring occasionally.Let the jam boil for 5 or so minutes.Pour into washed jars and can in a water bath following the usual method.Makes 2 jars – you can easily double the recipe if you need a larger quantity.Or you can just pour the jam into a clean jar and pop it in the fridge – it won’t last long anyway!This jam is great on toast, you can spread it on pancakes, you can use it in muffins and it’s perfect for a milkshake..

Ingredients 2 cups Mashed Banana 2 cups Sugar 2 Tablespoons Lemon Juice

Banana Split

Ingredients 2 bananas, halved lengthwise

1/2 pint vanilla ice cream

1 pint blackberries, picked over and washed

1 pint raspberries, picked over and washed

Chocolate sauce, store bought or home made

1 cup peanutsDirectionsPlace the bananas in a large dish. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the

berries, chocolate sauce, and peanuts.

Bar Glassware

Presentation is very important when making mixed drinks, so using the proper glass is a must. It enhances the drink. There are many different kinds, sizes and shapes of glassware. If you have these glasses, you have a glass for every mixed drink and occasion.

Beer Mug

This is the typical beer container. It has thick walls and a large handle.

Brandy Snifter

This glass is used for brandy or cognac. They have a short stem so you can place your middle and ring finger. This allows your hand to warm the brandy or cognac while holding it.

Champagne Flute

These are tall glasses. The flute shape helps preserve the carbonation of the champagne and it also shows off the bubbles of the champagne.

Chill the glass before use.

Collins Glass

This is a tall and skinny glass. This glass was named after the popular drink Tom Collins. It is used for soft drinks, juices and many mixed drinks.

Cordial Glass

It is a very small stemmed glass used to serve small amounts of liquor.

Highball Glass

This is the most common glass at bars. It is used to make many mixed drinks.

Hurricane Glass

This glass is shaped like a hurricane lamp. It is used for many tropical and exotic mixed drinks. It is also used for some blended drinks like a Piña Colada and a Chi-Chi.

Irish Coffee Mug

This glass has a shot stem and a handle. It is used for many hot drinks.

Margarita Glass

This glass is primarily used for Margaritas and Daiquiris. This glass is also known as a "Coupette Glass."

Martini Glass

This is the classic V-shaped stemmed glass for drinks without ice (chilled drinks). This glass is also known as a "Cocktail Glass." Chill the glass before use.

Old Fashioned Glass

This glass is used for drinks "on the rocks" or with a "splash." This glass is also known as a "Rocks Glass."

Pilsner Glass

This is a tall flute shaped glass with no stem. This glass is also used for beer.

Pitcher

This is a large container with a spout to pour into several glasses. Many bars used them to serve beer.

Punch Bowl

This is a large container for punches. It is used a lot for parties.

Shot Glass

This is a small and thick glass. It is used for many shots and as a measuring tool.

Wine Glass

There are two kinds of wine glasses (Red Wine Glass and White Wine Glass). The red wine glass has a wider bowl to allow the wine to breathe. When carrying a wine glass, always hold it by the stem so you don't change the temperature of the wine.

*Justbelle restaurant*