Category Archives: Meryenda Recipes

Cupcakes with Chocolate Ganache and Sprinkles

Cupcakes with Chocolate Ganache and Sprinkles

Procedure:

INGREDIENTS:
6 pcs chocolate cupcakes
Chocolate Ganache
INGREDIENTS: 

2 cups bittersweet chocolate, finely chopped

2 cups heavy cream
150 grams butter
1/4 cup candy sprinkles
PROCEDURE:
  1. In a double boiler, melt the chocolate and butter.
  2. When these are melted, stir in heavy cream.
  3. Mix until smooth. 
  4. Dip the cupcakes into the ganache, and sprinkle with candies on top.

 

Corn dogs with Mustard and Catsup

Corn dogs with Mustard and Catsup

Procedure:

INGREDIENTS: 
6 pecs hot-dog
1/2 cup yellow cornmeal
7 tbsp s all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp cayenne pepper, optional
1/2 cup milk
1 egg, lightly beaten
1 tbsp honey
4 tbsp s mustard
4 tbsp s cat-sup
Vegetable oil for deep frying
Wooden sticks
PROCEDURE:
  1. Heat oil. It should be two-three inches deep. 
  2. Cut hot-dogs in three pecs.
  3. Stick a small wooden stick in each hot dog. 
  4. Combine dry ingredients in a small bowl. 
  5. Combine milk, egg and honey. 
  6. Add wet ingredients to dry ingredients and whisk until well blended.
  7. Pat hot-dogs dry with a paper towel. 
  8. Dip each hot-dog in batter and gently lay in the hot oil. 
  9. Fry for about three minutes each until golden brown.
  10. Serve with mustard and cat sup.

 

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.

Download167 downloads

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.

Download149 downloads

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.

Download136 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.

Download97 downloads