Mango Float Recipe

It’s time for sweet treats for my sweet tooth! Now I’m serving Mango Float. This family’s all time favourite dessert during Christmas. Oh yeah Holiday is just around the corner.  ♥ ♥ ♥

MANGO FLOAT INGREDIENTS:

10 pcs. small ripe Mangoes
1 box Graham Grackers (Lady fingers for best result)
2 can Nestle Cream
2 can Condensed Milk

MANGO FLOAT PROCEDURES

1. Slice mangoes thin.
2. Combine condensed milk, nestle cream and mangoes. Layer the graham crackers in a square glass pan.
3. Put layers of graham crackers followed by the mangoes, cream and milk mixture.
4. Repeat the layers of graham crackers and filling until you’ve used it all. Top the final layer with graham crackers.
5. Chill overnight.
6. Serve frozen Mango Float with a side of Vanilla Ice Cream.

Hope you enjoy my simple recipe!

Baked Scallop Recipe

Baked Scallops with Parmesan Cheese

• 8 tablespoons of melted butter
• 1 pound of Atlantic Ocean Harvest scallops
• ¼ cup of seasoned bread crumbs
• ½ teaspoon of onion powder
• ½ teaspoon of garlic powder
• ¼ teaspoon of parsley
• 2 cloves of garlic, minced
• 2 tablespoons of grated parmesan cheese

Directions:

Preheat oven to 400 degrees.

Pour melted butter into a casserole dish.

Distribute butter and scallops evenly inside dish.

Combine the bread crumbs, onion powder, garlic powder, parsley, minced garlic and parmesan cheese.

Sprinkle this mixture over the scallops.

Bake for 20 minutes.

Serves 2.

Pancit Bihon Recipe

Who wouldn’t know a Pancit is not a Filipino. Seriously! I am not being a racist but this a Famous household dish in every Filipino household. There are many dish of Pancit but it just depends on what kind of noodles to use.

My ever favourite is the Pancit Bihon. Because of the “Bihon” noodle.  

Estimated cooking & preparation time: 45 minutes

Pancit Bihon Ingredients:

·    18 oz. pack pancit bihon noodles

·    1 cooked chicken breast, shredded

·    2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

·    1/4 cabbage, sliced into strips

·    1 onion, pealed and sliced

·    3 cloves of garlic, crushed and minced

·    1/3 cup scallions, cut into pieces

·    1 carrot, sliced into strips

·    2 tablespoons of cooking oil

·    3/4 cup diced celery

·    3 tablespoons soy sauce

·    Salt and pepper to taste

·    5 pieces of calamansi or 1 lemon, sliced

·     

Pancit Bihon Cooking Instructions:

·    Soak the pancit bihon noodles to soften for 10 minutes

·    Grease a large pan or wok with oil. Sauté garlic and onions.

·    Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.

·    Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.

·    Salt and pepper to taste.

·    Serve hot with sliced calamansi on the side.

Cooking Notes:

·    Calamansi or lemon is to be squeezed into the pancit bihon before eating.

An ice cold cola would be nice almost after a plate of Pancit Bihon. Happy Eating!

Crispy Pata Recipe

It's 3Pm in the afternoon and food is still clinging on my mind. there's 1 recipe that my late grandfather use to cook during fiesta. His ever famous Crispy Pata!!!

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

·    1 Pata (front or hind leg of a pig including the knuckles)

·    1 bottle of soda (7Up or sprite)

·    1 tablespoon of salt

·    2 tablespoons patis (fish sauce)

·    1/2 tablespoon baking soda

·    1 tablespoon of monosodium glutamate (MSG)

·    4 tablespoons of flour

·    Enough oil for deep frying

·    Enough water for boiling

Crispy Pata cooking instructions:

·    Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

·    Make four to five inch cuts on the sides of the pata.

·    On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

·    Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

·    After the above process, rub patis on the pata and sprinkle flour liberally.

·    In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce: 

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.