Category Archives: Meryenda Recipes

Pink Gelatine

Pink Gelatine

Procedure:

INGREDIENTS:
  • 1 box red gulaman powder (unflavored gelatin)
  • 410 ml coconut milk
  • 1/4 cup sugar
  • 1 medium buko, grated 
  • 1 pack all-purpose cream
  • 3 tbsps condensed milk
  • 1/2 can coconut cream
  • 1/4 cup pinipig, toasted
  • 1 tbsp raisins
  • 1/2 cup cooked sago
PROCEDURE:
  1. Dissolve gulaman powder, coconut milk and 1/2 cup sugar in a pan.
  2. Allow to simmer while stirring continuously. 
  3. When the sugar and gelatine is totally dissolved, transfer the mixture into molds.
  4. Chill mixture in the refrigerator until set. 
  5. Mix all-purpose cream, condensed milk, and coconut cream. Chill.
  6. When ready to serve, chop gulaman into cubes.
  7. Layer on a serving glass with gelatine, cooked sago, raisins, grated buko.
  8. Fill with chilled coconut and cream mixture.
  9. Repeat to come up with two layers.
  10. Sprinkle some toasted pinipig on top just before serving.

 

Please download here the recipe.

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Healthy Tinapa Pasta

Healthy Tinapa Pasta

Procedure:

INGREDIENTS:

  • 1 pc large tinapa, scaled and flaked
  • 500 grams pasta spaghetti
  • 1 cup olive oil
  • 2 pcs garlic, minced
  • 1 tbsp spring onion
  • 1 pc red bell pepper
  • 1 tsp chili flakes
  • Salt & pepper to taste

PROCEDURE:

  1. Cook the pasta according to package directions.
  2. Sauté garlic, onions, bell peppers and chili flakes in oil for 3 minutes or until fragrant.
  3. Add tinapa and sauté for a minute. Tossed in the cooked pasta. Mix until the sauce sticks to the noodles.
  4. Top with chopped spring onions and serve.

Please download here the recipe.

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Brownies Icebox Cake

Brownies Icebox Cake

Procedure:

INGREDIENTS: 

  • 10-15 pcs square brownies, cut into half (vertically)
  • ½ -1 gallon vanilla ice cream, softened
  • 1 cup chocolate chips
  • 1 cup walnuts, chopped
  • 1 cup caramel sauce (optional)

PROCEDURE: 

  1. In a rectangular dish, place the brownies at the bottom.
  2. Add the vanilla ice cream and spread it to the brownies.
  3. Repeat the procedure until you have three layers.
  4. Top with chopped nuts and chocolate chips.
  5. Drizzle with caramel sauce and re-freeze for six hours and serve.

Please download here the recipe.

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Inangit, hinog na mangga at coconut sauce

Inangit, hinog na mangga at coconut sauce

Procedure:

INGREDIENTS: 

  • 500 grams malagkit rice
  • 250 ml coconut cream
  • 1/2 tablespoon salt
  • 3 tablespoon white sugar
  • Banana leaves (for wrapping)

For the coconut sauce:

  • 2 cups coconut cream
  • 1 cup brown sugar
  • 1 tablespoon butter

Toppings:

  • 1 tsp sesame seeds, toasted
  • 1 cup desiccated coconut
  • 1 ripe mango, half and sliced

PROCEDURE:

  1. Wash malagkit rice and drain. Boil the rice with the coconut cream. Add salt and sugar while stirring occasionally. Cook for an hour and a half until soft and chewy.
  2. Put rice mixture, make a square wrap with banana leaves and pan fry until slightly browned. In a separate sauce pan, mix coconut cream, brown sugar and butter until dissolved and slightly thickened.
  3. Serve inangit with fresh mangoes, coconut sauce, desiccated coconut and toasted sesame seeds.

 

Please download here the recipe.

Download60 downloads

Balatinao Salad

Balatinao Salad

Procedure:

INGREDIENTS:
500 g red rice, cooked
1 pc cucumber, sliced
1 pc red onion, sliced
2 cloves garlic, minced
1 pc eggplant, grilled and sliced
2 pcs tomatoes, wedges
1 corn, boiled and shredded
1 pc carrot, sliced
1 bunch spring onions, sliced
1 bunch cilantro
Salt and pepper
For the dressing:
2 tbsp honey
1 tsp sesame oil
2 tbsp soy sauce
1 pc lime, juiced
1/3 cup olive oil
PROCEDURE: 
  1. In a small bowl, combine the dressing ingredients and set aside.
  2. In a big bowl, toss all of the remaining ingredients and pour the dressing. Season with salt and pepper. Serve warm or chilled.

 

Please download here the recipe.

Download65 downloads

Ginataang Halo – Halo

Ginataang Halo – Halo

Procedure:

Ingredients:

250 g glutinous rice (sweet rice) flour
6 saba, sliced
5 cups thin coconut milk or water
250 g ripe langka (canned will do)
6 pandan leaves (optional) or (anise seeds)
200 g cooked sago pearls
225 g camote (sweet potato), cubed
300 g white sugar or muscovado sugar
225 g gabi (taro root), cubed
225 g ube (purple yam), cubed
2 cups coconut cream

 
PROCEDURE: 

  1. Combine rice flour with 250 ml water and form into small balls.
  2. Place the coconut milk in a casserole and bring to a boil. Add the sago, sweet potato, taro and other root crops you may have. Cook for 5 minutes, then add the banana, jackfruit and rice balls. Continue to cook over moderate heat until all the rice balls float to the surface.
  3. Stir in sugar and coconut cream. Then transfer to a serving bowl.

 

Please download here the recipe.

Download77 downloads

recipe__minatamis_na_kamote_para_kay_andres_bonifacio_1402288272

Minatamis na Kamote para kay Andres Bonifacio

Procedure:

INGREDIENTS:

2 sweet potatoes or kamote, cut into big cubes
1 1/2 cups brown sugar
1 cup water
1 tsp vanilla extract
1/4 tsp banana essence
2 pandan leaves
100 grams small sago, cooked
1 tbsp butter toasted sesame seeds for topping

PROCEDURE:

  1. In a pan, combine the kamote and the sugar then fry in medium heat.
  2. When the kamote is already soft, turn off heat and set aside. In a stock pan, boil water and brown sugar, pandan leaves until it turns into medium thick syrup.
  3. Add butter, vanilla extract, banana essence and sago.
  4. Mix the kamote in the syrup and top with toasted sesame seeds and serve.

Please download here the recipe.

Download88 downloads