Caramel Butter Tarts

Filed Under Cebu Food-trip Adventures

Caramel Butter Tarts

INGREDIENTS:

• 1 cup Gold Medal all-purpose flour
• 1/2 cup butter or margarine, softened
• 1/4 cup confectioners’ sugar

Fiiling:

• 3 tablespoons softened butter or margarine
• 3/4 cup brown sugar
• 1 beaten Maya Farms egg
• 1/2 teaspoon salt
• 1/2 cup chopped raisins
• 1/3 cup chopped walnuts

PROCEDURES:
How to Prepare:

1. Preheat oven to 350°F.
2. Generously grease flour 24 small muffin cups, 1 3/4″ in diameter.
3. Mix flour, butter and sugar using hands or a fork.
4. Divide dough into 24 small balls.
5. Press each ball against the sides and bottom of the prepared muffin cups.
6. Do not allow the pastry to extend above the tops of the cups.
7. Set aside.

Prepare Filling:

1. Mix butter and brown sugar.
2. Stir in egg, salt, raisins and walnuts.
3. Spoon a scant tablespoon of the mixture into each cup.
4. Bake until light brown for about 20 minutes. Cool.
5. Remove tarts from cups by inverting the pan.

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Old-Fashioned Fruit Salad

Filed Under Cebu Food-trip Adventures, Cebu Native Fruits, Cebu's Pride

 Old – Fashioned Fruit Salad

 

 

INGREDIENTS:

1 big can fruit cocktail
4 pieces lakatan (banana)
1 whole melon, scooped into balls
1/2 cup drained kaong
1/2 can condensed milk
1 cup whipping cream

PROCEDURES:
How to prepare/serve:
Drain fruit cocktail and reserve the juice.
Peel bananas and slice into rounds.
Drop into the fruit cocktail juice. Set aside.
Combine fruit cocktail, bananas, melon and kaong.
Add the condensed milk and whipping cream.
Mix thoroughly.
If desired add confectioners’ sugar for additional sweetness.
Chill.

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Fruity Coleslaw

Filed Under Cebu Food-trip Adventures

best as desert...  

Ingredients:

1 shredded head cabbage
1/4 cup sugar
1 tbsp lemon or kalamansi juice
1-2 cups mayonnaise
1/2 tsp salt
1/4 tsp peeper
1 cup grated carrots
4 pieces Maya hotdog, Boiled and diced
1 cup cubed cheddar cheese
1/2 cup pineapple tidbits
1/2 cup raisins (optional)

Procedures:
How to prepare:

Place shredded cabbage in a large sald bowl.
Wash and drain. Sprinkle sugar and toss just until mixed.
Cover and chill for 30 minutes.
Combine lemon or kalamansi juice and mayonnaise in a small bowl. Set aside.
Remove cabbage from the refrigerator.
Season with the salt and pepper.
Add carrots, hotdog, cheese and pineapple tidbits.
Toss with mayonnaise. Chill before serving. Top with raisins, if desired.

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Cebu Fruit Jam

Filed Under Cebu Native Fruits

PINEAPPLE JAM

uhmmm…sarap!

Ingredients:

• 5 cups of ready pineapple, crushed
• 1 (3oz) mob of pectin
• 3 tbsp of lemon juice
• 7 cups of sugar
• 3/4 tsp of unsalted butter

Directions:

1. Combine the pineapple, lemon juice and 3 and a half cups of sugar in a pan and let support for 1 hour.
2. After an hour, add the remaining sugar and place the pan over a medium-high heat; stir perpetually until the sugar dissolves.
3. Bring the mixture to a boil for two minutes.
4. Remove the pan from the fire and skitter away any froth that accumulates.
5. Place the pan over the heat again for a minute to boil.
6. Again, withdraw and skitter away the froth.
   
7. Add the butter and take the mixture to a boil again. Add the pectin and arouse perpetually.
8. Boil for 1 minute.
9. Skim off the foam.
10. Allow the jam to chill for 7 minutes before adding it to canning jars.
11. Close the jars and tub them in 250-degree water for 10 minutes to produce a stamp.
    

MANGO JAM

best for slice breads…
Ingredients:

• Ripe mango
• Refined sugar or brown sugar

Procedures:

1. Wash mangoes and reduce into halves.
   
2. Scoop the flesh and press with fork.
   
3. Add one cup of sugar for every cup of mango flesh.
   
4. Cook briskly and arouse often.
   
5. Continue preparation until the mix get dense.
   
6. Pack in infertile jars and withdraw atmosphere bubbles.
   
7. Process jars in boiling water for 15 minutes.
   
8. Cool, stamp, brand and shop.

APPLE JAM

try this…
Ingredients

• 2 cups water
• 3 lbs tart apples, cored,peeled and chopped / 7 cups Apples (Peeled & Cored)
• 6 1/2 cups sugar
• 2 teaspoons cinnamon
• 1/4 cup lemon juice
• 1/2 bottle liquid pectin

Directions

1. Before you begin, have certain that all the apples have been exhaustively washed, peeled and cored.
2. You will require to make this in batches.
3. Slice up the apples exquisitely and put in a big saucepan over a higher warmth. Boil heavily for a minute.
4. Add the sugar, lemon juice and cinnamon while stirring ceaselessly.
5. Let the mix boil for about an hour and a half until thickened, removing any scum that may climb to the surface.
6. Remove from warmth, arouse in pectin, skitter away froth and ladle into jars, leaving 1/2 inch chief place.

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Fresh Mango Shake

Filed Under Cebu Refreshments

 

Try a Filipino Thirst Quencher!

 

Fresh Mango Shake

2 ripe mangos
3 cups of crushed ice
Sugar / milk (optional)

Peel the mangos and scrape off the flesh, using a knife. Put the mango flesh in a blender and add the ice. Blend at medium speed to mix the ingredient. Add sugar and milk to taste if desired. Pour out and serve immediately!

 

>>There’s Mang Auring with her mango stand. She’ll gonna teach us how to make a mango shake..

Scrape off the mangoes and put them on the blender

after the mangoes have been scraped off and placed on the blender

put some milk to taste yummie

so yummie

put some ice over the blender

cover the blender

run the blender till the ice completely crushed

after.. pour into the glass…

 

that now you have learned how to make a mango shake.. now spread the good news and shake it off!

 

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LINKS:

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Cebu Mangoes

Filed Under Cebu's Pride

CebuCity offers excellent international courses, and got the sweetest Mangoes of the world.

Cebu stakes a claim as having one of the finest mangoes in the world. Yes, other varieties in Asia may compete with sweetness, but Cebu mangoes are decidedly not fibrous like the others- just luscious, with roll-in-the-tongue texture. Otherwise referred commercially as the Philippine mangoes. At the Banilad fruit stand, a kilo is about 60 pesos (~$1.1) while it is only 40 pesos in the other dry markets. But guaranteed to be SWEET (not sour) and ripened naturally (without carburo or what we’d like to say, calcium carbide). The Philippines cannot enter into the US market because there are lobbies against it from other countries traditionally selling to the US. Plus there are high insecticidal standards which the Philippines still have to meet. Trade barriers are a complicated issue and unless they are settled, the Philippine mangoes are handicapped due to tariff hence the expensive price.

Bunch of mangoes  Mangoes (Mangifera indica) probably originated in India, have been cultivated for over 4000 years, and are one of the most widely consumed fruits on the planet today. Cebu’’s mangoes have an incredibly thin and fine skin or peel and feel somewhat like a baby’’s bum (the top mangoes are individually wrapped as they ripen to prevent bugs and unsightly markings), their flesh is just the right consistency and density (not too watery, fibrous or heavy), and their flavor and sweetness superb.

the sweet mangoes in Cebu
The fruit flesh of a ripe mango contains about 15% sugar, up to 1% protein, and significant amounts of vitamins A, B and C. The taste of the fruit is very sweet, with some cultivars having a slight acidic tang. The texture of the flesh varies markedly between different cultivars; some have quite a soft and pulpy texture similar to an over-ripe plum, while others have a firmer flesh much like that of a cantaloupe or avocado, and in some cultivars the flesh can contain fibrous material. Mangoes are very juicy; the sweet taste and high water content make them refreshing to eat, though somewhat messy.I just love mangoes. I can make a lot of things out of mangoes, from ice cream to mango float to mango shake to toppings on oatmeal or as an accompaniment to suman. Mango is a very versatile fruit. Nothing can quite compare with the mangoes that we have here in Cebu aside from the Mangoes that the Guimaras Island produces.

the sweet dried mangoes in Cebu
Fancy eating something sweet and healthy? You might as well try Cebu’s dried mangoes. The best tasting dried mangoes in the country, if not the world. This ripe, sun dried mangoes is good for snacks and desserts. It has a chewy consistency that makes its taste linger in your mouth. With its bite size, you can eat it wherever you are. At work, at the beach or in your house enjoying a bite with your love ones.So if your yearn to eat something sweet and at the same time healthy, go to the nearest grocery and it would definitely satisfy your cravings.

Mango Float

Mango Float
(From MY San Grahams)
Difficulty: Easy
Servings: 8 Servings

INGREDIENTS
1 pack 200g handypack MY San Grahams Honey
3 tablespoons MY San Grahams Honey, crushed
1 1/2 cups all-purpose cream (1 cup = 250ml brick)
3/4 cup condensed milk
2 cups mangoes sliced

PROCEDURE
1. DO FILLING. In a bowl, combine chilled cream and condensed milk.
2. LAYER. Lay 8 pieces of crackers in an 8 x 13 rectangular pan. Pour cream on top and top with sliced mangoes. Repeat process to make 2 or 3 layers, ending with the cream and sliced mangoes on top.
3. FINISH. Sprinkle crushed grahams on top of cream.
4. CHILL and serve.

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