Mango Float

One of the most favorite dessert of Filipinos is mango float. It just so happened that as I am updating my other blogs, my sister is preparing a mango float for us to feast tonight, so I decided to post this recipe here.

Ingredients:

• 3 large mangoes (ripe)
• 200 gm graham crackers
• 50 gm crushed graham crackers
• 1 can condensed milk
• 1 can all purpose cream

Procedure:

1. Slice mangoes into thin wedges.
2. Mix the all purpose cream, sliced mangoes and condensed milk in a container and set aside for a while.
3. Dip the graham crackers into cold water.
4. In a rectangular bowl, create a layer of the graham cracker. Arrange them neatly in the rectangular bowl.
5. Spread a layer of the mixture mentioned in step number 2.
6. Repeat the last two steps unti you reach the desired thickness of the mango float.
7. The last layer must be the mixture in step number 2.
8. Sprinkle the crushed graham crackers on top of the layers.
9. Store in refrigerator and chill it overnight. Some preferred the mango float to be freezed so it will be your choice. Serve it sold.

Pansit Kanton (Pancit Canton)

The all-time Filipino favorite - Pansit Kanton (Pancit Canton).

Ingredients:

• 1/4 kg shrimps
• 1 tablespoon cornstarch
• 1 egg white
• 1 chicken breast
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1/4 kg lean pork, sliced
• 5 pcs chicken liver
• 2 teaspoons salt
• 2 tablespoons soy sauce
• 1 1/2 cup meat stock
• 1 carrot in strips
• 1 head cauliflower cut into flowerettes
• 4 cabbage leaves, shredded
• 1/4 cup tsitsaro (sweet peas)
• 1/4 cup kintsay, choopped
• 2 tablespoons, cornstarch dissolved in 1/4 cup water
• 1 pkg. pansit kanton (dried Chinese noodles)

Cooking Procedure:

1. Shell the shrimps, leaving the tail.
2. Coat with cornstarch and egg white. Set aside.
3. Slice chicken breast and coat with cornstarch.
4. Saute garlic, onion, post, chicken liver, shrimps, and chicken meat. Season with salt and soy sauce.
5. Pour meat stock and bring to a boil. Add all the vegetables.
6. Thicken with cornstarch.
7. Stir in the kanton and cook for 10 minutes.
8. Serve hot.

Vegetables with Quail Eggs

This vegetables with quail egg recipe is great for vegetable lovers and it is loved for it's exotic touch with those quail eggs in it.

Ingredients:

• 1 cup cashew nuts
• 2 tablespoons cooking oil
• 1/4 kg shrimps
• 4 pcs dried mushrooms, soaked in water then cut in half
• 1/2 kg tsitsaro (sweet peas)
• 2 cups bamboo shoot, sliced and then blanched
• 1 pc singkamas, sliced
• 1/2 kg cauliflower, cut into 3-cm pieces
• 1 pc carrot, sliced
• 1 cup broth
• 1 teaspoon salt
• 2 tablespoon patis
• 1 tablespoon cornstarch
• 12 pcs quail eggs, hard cooked

Cooking Procedure:

1. Fry cashew nuts. Set Aside.
2. Saute shrimps and dried mushrooms. Add tsitsaro and cook for 2 minutes.
3. Add the other vegetables. Pour in broth; continue cooking until vegetables are done.
4. Season with salt and patis.
5. Thicken with cornstarch.
6. Pour on a platter.
7. Garnish with quail eggs and cashew nuts.
8. Serve hot.

Bistek Tagalog (Filipino Beef Steak)

Bistek Tagalog is the Filipino version of beef steak. I got this recipe from a Pinoy magazine and I am sure you'll gonna love this recipe.

Ingredients:

• 1 kilo beef tenderloin
• 4 cloves garlic
• 3 tablespoon oil
• 1 tablespoon soy sauce
• 3 pcs white onion
• 1/4 cup calamansi juice

Cooking Procedure:

1. Cut beef tenderloin in 3x2x1/2 inch thick steak.
2. In a bowl, marinade beef tenderloin in garlic,soy sauce,pepper, and calamansi juice for at least 1 hour.
3. Heat the pan and add oil
4. Saute onions until translucent then set aside.
5. Remove the beef fro the marinade and sear each steak over high heat on both sides according to desires doneness.
6. Set aside on a serving platter and keep warm.
7. Reduce heat and pour the remaining marinade into the pan.
8. Add the onion rings and simmer until liquid reduced by half.
9. Pour the sauce over the beef and serve hot.

Chicken Barbecue for Diabetic

This recipe is intended for diabetic patients. Ordinary chicken barbecue could increase the blood sugar level of a person due to the sauce that is usually saturated with high levels of table sugar.

Ingredients for the sauce:

• 1 10 3/4-ounce (301 g) can tomato puree
• 1/2 onion, 3 ounces (90 g) chopped fine
• 3 tablespoons (45 ml) French style whole-grain mustard
• 3 tablespoons (45 ml) fresh lemon juice
• sugar substitute equivalent of 2 tablespoons sugar, or to taste
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 to 2 tablespoons (15 to 30 ml) hot sauce (optional)
• 1/4 teaspoon (1.25 ml) ground allspice
• 1/4 teaspoon (1.25 ml) ground ginger
• 1/3 cup (160 ml) water
• freshly ground pepper
• olive oil cooking spray
• 6 chicken breasts, 6 ounces, (180 g) each, bone in, fat and skin removed

Cooking Procedure:

1. Prepare the coals in the barbecue or light the grill.
2. To make the sauce: place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water. Simmer slowly for about 10 minutes until the sauce thickens. Add the pepper. Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately.
3. When ready to grill, lightly coat the chicken breasts with cooking spray. Pat with freshly ground pepper and them place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. After 20-25 minutes brush both sides with barbecue sauce. Continue to grill until the chicken is no longer pink when cut with a knife.
4. To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes. Transfer sauce to a serving dish and pass to spoon over chicken breasts.

Per serving (with 2 tablespoons sauce):

170 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 3 g carbohydrates, 1 g dietary fiber, 82 mg cholesterol, 246 mg sodium

Source: http://www.diabetic-recipes.com