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100 grams shrimp
1/4 kg boneless chicken
1 doz quaile eggs (boiled)
200grams chicken liver and gizzard, sliced to small pieces
1 tsp garlic
2 tsp cornstarch
1 tbsp oyster sauce
piece cabbage, quartered
1 cup green bell pepper,sliced
1 cup red bell pepper, sliced
1 small cauliflower, cut into small pieces
1 cup carrots, sliced
1 cup onion, diced
Shrimp juice (derived by crushing the head of the shrimp)
1 cup chicken stock
1 cup water
salt and pepper

Cooking Procedure
1. In a big wok, saute the garlic and onion
2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. Pour in the shrimp juice and 1 cup of chicken stock and bring to a boil. Cover the pot and
simmer for 5 minutes.
5. Add the shrimp then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Put-in the cauliflower and cabbage then mix well
8. Add the carrots and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables
are cooked
9. Dilute the cornstarch in 1 cup of water then pour mixture in the pot. Mix well. Add pre-boiled
quaile eggs
10. Serve hot. Share and Enjoy!


1 pack (250ml) all purpose cream
1 cup condensed milk
2 small packs graham crackers
1 can (234 g) tropical fruit cocktail, drained (reserve syrup)
2 ripe mango or 1 can peaches in syrup, sliced into wedges

For the gelatin:
2 packs unflavored gelatin
Fruit cocktail syrup

Combine cream & milk. Mix well. Cover bottom of square pan (7" x 7") or rectangular 8 x 5
with graham crackers. Spread with 1/3 cup of cream.-milk mixture then cover with layers mango
slices. Then cover with graham crackers. Spread with another 1/3 of cream mixture. Spread
mango or peaches slices then cover with another layer of graham crackers and spread the
remaining cream mixture. Arrange tropical fruits on top. Cover and chill.

Heat fruit cocktail syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake.
Chill again until gelatin is set..


Graham crackers
Crushed graham (make as much from crackers as needed)
1 can sliced peaches
1 can condensed milk
2 packs all-purpose cream

In a container (e.g. Tupperware), place a layer of graham crackers at the bottom. If there are
empty spaces, break off little pieces from the crackers or use crushed grahams to fill them in.
Combine the condensed milk and cream. Feel free to experiment and adjust it to your taste. Pour
the mixture over the graham crackers completely.
Put your sliced peaches on the mixture. The more peaches, the better.
Repeat putting layers until the container is full. Cover the top-most layer with crushed graham.
Leave in the freezer overnight. Others prefer simply chilling it in the refrigerator..


1 big can (15oz) evaporated milk
1 big can(14oz) condensed milk
10 egg yolks
1 teaspoon of vanilla extract
3 aluminum molds (llanera) for leche flan
a pinch of salt

For the Caramel:
1/2 cup sugar
1/2 cup water

1. In a small bowl, mix thoroughly sugar & water and pour into the molds equally. Heat molds
with sugar and water mixture on low fire until the sugar is caramelized. Set aside and let cool.
Note: The caramelized mixture should solidify once totally cooled.
2. In a bowl, mix well the evaporated milk, condensed milk, egg yolks, vanilla and pinch of salt
manually or by blender.
3. Pour gently the mixture on top of the caramel on the aluminum molds to about 1 1/4 inch
4. Cover molds individually with aluminum foil. Steam for about 30 minutes OR bake for about
45 minutes at 350 degrees F. To tell whether the leche flan is already cooked, insert a knife on
the mixture and if it comes out clean then the flan is already cooked.
5. Let cool and keep refrigerated.

How to serve: Run a thin knife around the edges of the mold to loosen the Leche Flan. Place a
platter on top of the mold and turn upside down.


1/2 cup instant coffee
2 tablespoon gelatin powder
2 1/2 cups water
sugar (according to taste)
whipped cream (optional)
chocolate syrup (optional)
coffee creamier (optional)
fresh milk (optional)

Combine instant coffee, gelatin powder, sugar and water in a saucepan. Let boil over medium heat,
stirring occasionally until completely dissolved. Transfer mixture into cups or small dessert bowls. Chill
for 1-2 hours. Top jelly with some whipped cream and drizzle with chocolate sauce just before serving.