Mango Float

Parehong may sweet tooth ang amo kong lalaki at babae.

Chocolates, cookies, cakes, candies, pag meron kami nyan dito sa bahay…walang puwang ang amag! Ako naman, moderate lang sa pagkahilig sa sweets kasi nga eh di ko na kelangan ang sweets sa pagkatao ko – I’m sweet enough noh. ‘Tot!

Da last time na nag-grocery kami ni Keziah, nag-50% OFF ang isang brand ng all-purpose cream. Sinipat ko kung bakit, ayun…lapit na pala ang expiration date nya. Sus!

Well, sinamantala ko na rin at pumik-ap ako ng dalawang paks, kako makapag-MANGO FLOAT nga.

mango float slice

graham crackers

mango float layering

mango float

mango float with chopped nuts topping

slice of mango float

M A N G O  F L O A T

Ingredients:

  • 1 cup heavy cream, chilled
  • 2/3 cup sweetened condensed milk, chilled
  • 1/2 cup mashed ripe mango
  • 1 tsp. vanilla extract
  • Thin slices of ripe mangoes
  • Graham Crackers

Garnish: (optional)

  • Mango slices or any chopped nuts you may prefer to use.

Instructions:

  1. Blend cream and sweetened condensed milk together. Add mashed mango. Add vanilla. Set aside, preferably keeping it chilled until needed.
  2. In a square 9 x 9-inch or a rectangular 9 x 13-inch Pyrex or any transparent dish, assemble graham crackers and cream mixture by arranging the crackers on the bottom of the dish.
  3. Spread one third of the cream mixture, arrange some mango slices, then put another layer of the crackers. Repeat the process, ending with the cream mixture on top.
  4. Sprinkle with chopped nuts (optional).
  5. Chill before serving.

oOo

Joey: "C.I.A…. Central Intelligence Agency?" Rene: "Dili man dong, Cebu Intelligence Agency" Smith & Wesson (1988)

Pinatisang Manok

Sana sa mga sunod-sunod kong post na ‘to ay hindi magmukhang food blog ang website kong itetch. Eh kasi naman, bukod sa mga outdoor activities kong shoplifting at bungee-jumping medyo interesado lang talaga ako sa cooking.

Sows, as if naman may choice ako noh. Siempre pwersado akong matuto talaga magluto dahil may dalawa akong amo na kelangan pakainin, buhayin at pagsilbihan.

Pinatisang Manok1

Once upon a time ay nakapagluto na ako ng pinatisang manok noon. Kaso medyo naintriga ako dito sa version ng recipe na ‘to ng dahil dito – sa sahog na mashed hard boiled egg yolk.

boiled eggyolk

Bukod sa napakadali hagilapin ng mga sangkap.

  • 700g chicken drumstick or thighs
  • 1 hard boiled egg yolk
  • 1 1/2 cups chicken broth
  • 120 g fresh ginger, julienned
  • 120 g fresh chili leaves, removed from the stems and cleaned
  • 2 tbsp vegetable oil
  • 2 tbsp fish sauce

pinatisang manok with sili leaves

Napa-simple pa ng paraan ng pagluluto. Talagang tseken lang bagah sa dali.

  1. In a wok, heat the oil over medium high heat, until it begins to shimmer. Add the ginger and saute until fragrant. Add the chicken pieces and half the fish sauce. Turn up the heat to high and cook the chicken to a golden brown.
  2. Reserve a little of the chicken broth and pour in the rest in the wok. Bring the broth to a boil. Lower the heat and simmer for 2o minutes or until the chicken is tender.
  3. In a small mixing bowl, mash the egg yolk and add the reserved chicken broth. Once the mixture achieves a paste-like consistency, add it to the cooking chicken broth.
  4. Remove the chicken from the heat and add the chili leaves. Taste the broth and add the remaining fish sauce if deemed necessary.

pinatisang manok 

*P I N A T I S A N G  M A N O K (Chicken stewed in Fish Sauce)

Nasorpresa ako sa pagiging istariray ng mashed egg yolk sa lutuin na ‘to sa totoo lang. Hindi ko maipaliwanag ang tsalap, parang nakalimutan ko nga ang name ko eh. Chos! Yung naging lasa ng broth? – WAGI!

 

*Recipe Source:  Kulinarya: A Guidebook to Philippine Cuisine

 

oOo

"Men are like dogs, hahabulin ka ‘pag tinakbuhan mo" – Nanette Inventor, Walang Kapalit (2003)