Tapioca

This very common Chinese dessert made with soft and chewy sago, pureed mangoes and coconut cream is a refreshing break from heavy cakes and pies. In Asia, sago can be bought cooked in many markets. If you can get your hands on cooked sago, then, this is a no-cook dessert. If not, you can buy dried sago and boil them at home.

Ingredients:

1 cup sugar
3 tbsp. grated coconut
3 tbsp. confectioners sugar
3 tbsp. pearl tapioca
2 cups milk
3 eggs
1 tsp. vanilla or 1/2 tsp. coconut extract

Direction:

Soak pearl tapioca in water overnight.

In a double boiler, bring milk nearly to boiling point (steam will be rising). Add a pinch of salt and the soaked tapioca; cook for 30 minutes.
Beat yolks of eggs with 1 cup sugar and add coconut.
Beat 10 minutes longer. Pour into a pudding dish.
Beat the whites of eggs into a stiff froth with the powdered sugar. Pour over the top. Sprinkle with coconut.
Bake in a 400°F oven until top is brown (about 10-15 minutes).

We offer orders with free delivery within Davao City Area
Price is 10 pesos per cup. Minimum of 10 cups per order.
Email: kjabellar@gmail.com or call 3015300

Suman

Ingredients:

• 2 cups of malagkit (sticky or sweet) rice
• a can of coconut milk
• fresh ginger or maybe anise seeds or anise extract
• sugar

Direction:

1. Cook malagkit just like you cook rice in your rice cooker but instead of using water, use coconut milk - about two-thirds of the can, when cooking malagkit, you have to use a little bit less of liquid than cooking regular rice.
2. we don't use ginger.. we use langka
3. If you don't have ginger, add a tablespoon or two of anise extract or if you have the seeds, a sprinkle will do.
4. Once the rice is cooked, you can wrap them in the banana leaves (or foil) like you wrap lumpia.
5. Take about two tablespoonsful of the rice, put them on top of your banana leaf sheet that you have cut into square pieces about 6 inches by 6 inches or so, then roll to make a log, then twist both ends and tuck under the log.
6. Note: in order for your banana leaf not to tear, you have to run the leaf over a flame.
7. You also need to wipe the leaf with a piece of damp cloth.
8. Place the rice on top of the darker side of the leaf (this side doesn't have that whitish powdery stuff that covers the underside of the banana leaf).
9. Now, after you finished wrapping your rice, put them in a casserole or a large sauce pan, then boil the hell out of it, covered, again using coconut milk just enough to cover your pile (use the remaining coconut milk diluted with water).
10. I remember my mother used to cook the wrapped malagkit overnight but i suppose you can finish this in one hour just how I did the batch above - or until the liquid evaporates.
11. Serve rolled in sugar or as a side dish for ripe manila mangoes.

We offer orders with free delivery within Davao City Area
Price is 8 pesos per piece... Minimum of 20 pieces per order. 
Email: kjabellar@gmail.com or call 3015300

Leche Flan

Leche Flan is a Filipino Dessert similar to Flan and Creme Brulee. Leche Flan is an easy to make and has always been a crowd favorite at Filipino Parties.

Preparation time: 30 minutes
Estimated cooking time: 1 hour
Leche Flan Recipe Ingredients:
* 1 can (390g) evaporated milk
* 1 can (390g) condensed milk
* 10 egg yolks
* 1 teaspoon of vanilla extract or lemon essence
Leche Flan Caramel Recipe:
* 1 cup sugar
* 3/4 cup water
Leche Flan Recipe Cooking Instructions:
* In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
* Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square.
* Spread the caramel on the bottom of the moulds.
* Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
* Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
* Cover moulds individually with aluminum foil.
* Steam for about 45 minutes OR
* Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
* Let cool then refrigerate.


We offer orders with free delivery within Davao City Area
Price 200 per piece as you can see on the image. Minimum of 1 oblong box per order.
Email: kjabellar@gmail.com or call 3015300

Fresh Lumpia

Fresh Lumpia is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

VEGETABLE FILLING:
1 clove garlic, finely minced
1 small onion, finely chopped
2 tablespoons vegetable oil
1/3 lb ground pork
1/3 lb shrimp, peeled, deveined and minced
2 tablespoon fish sauce
1/2 lb green beans, french cut
1 small cabbage shredded, (approx 2 lbs)
1 large carrots, julienned
1 sayote, julienned
10 romaine lettuce leaves, cut into 2 horizontally
1/2 cup water
Salt and Pepper

Saute garlic and onions in oil. Add pork and saute until fat begins to render. Add water, bring to a boil, reduce heat and cover. Simmer until pork is tender. Add shrimp and fish sauce and cook for 2 minutes. Add vegetables and stir-fry 5-10 minutes, adjust seasoning with salt and pepper. Drain in a strainer and cool.

HOMEMADE WRAP: (optional) - you can substitute the ready-to-use wrap
2 large eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/4 cup vegetable oil

Combine eggs and salt. Gradually add flour, alternating with milk. Beat with a whisk until smooth. Beat in oil gradually. Refrigerate batter 1 hour.
Brush a nonstick pan with oil and place over low heat. Ladle in 2 tablespoons batter, swirl to cover pan and pour off excess. Cook until the wrapper can be lifted with a spatula without sticking (if batter bubbles, the pan is too hot). Turn and cook just to warm the other side. Set aside and cover with a towel to keep warm. You can also keep the wrappers in a tortilla warmer.

SAUCE:
1/4 cup sugar
1 teaspoon salt
6 tbsp soy sauce
1 cup water
1 tablespoon cornstarch dissolved in 2 tablespoons water

Combine all ingredients in a small pot and stir until the sugar is dissolved. Simmer over low heat until the sauce thickens. Remove from heat and cover to keep warm. Transfer into a gravy boat just before serving.

We offer orders with free delivery within Davao City Area
Price is 15 pesos per piece... Minimum of 10 pieces per order. 
Email: kjabellar@gmail.com or call 3015300

Buko Pandan

Buko Pandan Salad is a favourite Filipino salad served in almost every kind of party and special occasions in the Philippines and around the world where Filipinos live. This dessert is addicting.

When I was younger, I always remember my Papa puts some pandan leaves in cooking rice. He says it adds aroma to the cooked rice. I also remember in one of my seminars before, pandan leaves or a pandan plant is also a useful repellent for pests such as cockroaches. Just put the leaves or the plant in a place where cockroaches lurk around. This leaf also has medicinal properties.

Today, pandan leaf has become a widely used flavouring in many forms—in bakery products, drinks, desserts and other food products. The leaves are used like we use vanilla flavouring.
Pandan is used widely in Southeast Asian cuisine, so if you’re from the West you would probably find them in Asian markets.

Ingredients:
8 leaves of Pandan - cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)
Procedures:

1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups - 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.

We offer orders and free delivery within Davao City Area
 Price 200 pesos = 10 cups of buko pandan salad

(Free delivery within Davao City Area)
Email: kjabellar@gmail.com or call 3015300