Halo-halo

Halo-halo is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold. Halo-halo comes from the Tagalog word "halo" meaning "mix".

It is basically a mixture of sweet preserved beans(red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with crushed ice, milk (or coconut milk) and topped with ice cream. The halo-halo basically is sweet, creamy, and a filling dessert.

Ingredients:

• 2 tablespoons kaong
• 2 tablespoons nangka (jackfruit)
• 2 tablespoons macapuno (a variety of coconut meat sold in bottles)
• 2 tablespoons sweetened kidney beans
• 2 tablespoons sweetened garbanzos
• 2 tablespoons sweetened plantains
• 2 tablespoons ube or yam
• 2 tablespoons custard or creme caramel
• 2 tablespoons sweetened corn kernels
• crushed ice to fill glass
• 2/3 evaporated milk a scoop of ice cream on top

Serving procedure:

1. In a clear tall glass, place kaong, nangka, macapuno, beans, garbanzos and other sweets.
2. Fill glass with shaved ice.
3. Sprinkle sugar and top with either (or a combination of) leche flan, ube halaya, or ice cream.
4. Condensed milk is poured into the mixture upon serving.

Leche Flan

Ingredients:

• 12 egg yolks
• 2 can condensed milk
• 5 cans small evaporated milk
• 2 cups fine white sugar
• 2 tablespoon vanilla or
• ¼ teaspoon grated dayap rind (optional)

Equipments:

• Loaf pan or Square pan
• Steamer
• Strainer

Caramelizing Syrup :

1. In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over low heat.
2. Pale brown means sweeter and too dark means bitter.
3. Once caramelized, pour the syrup in the pan and make sure to coat all the parts of the pan.

Custard Procedures:

1. In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Mix well. Remove any solids by using a strainer.
2. Pour the mixture in the pan and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
3. Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
4. Remove the pan and let it cool at room temperature.
5. Refrigerate for several hours before serving.

To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.

Meat Processing - Skinless Sausage (Longganisa)

INGREDIENTS:

• ¾ kg lean pork
• ¼ kg fat
• 2 tbsp salt
• 1½ -2 tsp garlic
• 1 ¼ tsp accord powder
• ½ tablet ascorbic acid (250 mg)
• 5 tbsp brown sugar
• ¼ - ½ tsp prague powder
• 1½ - 2 tsp black pepper
• 1 tbsp anisado wine or gin
• 1 tbsp vinegar
• 1 tbsp soy sauce
• ½ tsp vetsin (optional)

UTENSILS:

• mixing bowl
• measuring spoon
• knife
• tray
• chopping board
• weighing scale
• meat grinder

PROCEDURE:

1. Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
2. Form into 2-3 inches long sausage.
3. Wrap in paperlane plastic.
4. Allow to cure in the refrigerator for 2-3 days.
5. For longganisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
6. Hang to dry in a cool, dry place.

Welcome to my Blogsite!

Happy New Year to All!!!

Perhaps everybody is contemplating on the big wave of this so called "recession". I hope everybody has made their "fallbacks" or planning for some options to cope up with recession.

For me, i have lots of plans, different plans and one of this is to experiment this world of "blogging". While pursuing this plan, i would also like to impart some knowledge to help with your recession fallbacks.

What does that mean? I am planning to concentrate my blogging on different ways of earning extra income in order for everybody to gain confidence on setting up their own, probably business.

Also, please bear with me as i was only starting to explore this "world of blogging".

For those experienced blogger, i would greatly appreciate your comments or suggestions on this endeavor...