Super Mami

Why settle for regular instant mami when you can upgrade it with a few additional ingredients?

INGREDIENTS:
100 g carrot, cut into cubes
1 pouch (200 g) Tomato Sauce
3 packs (57 g each) instant mami noodles (beef or chicken flavor)
100 g Baguio pechay, sliced

PROCEDURE:
1. Combine 4 cups water, carrot, Tomato Sauce and seasoning from instant noodles. Cover and simmer for 8 minutes.
2. Add noodles. Cook for 3 minutes. Add pechay. Allow to simmer.

Makes 5 servings. :)

Fruit Shortcake

All the glorious goodness of fruits come together in a sweet syrupy treat for kids and adults alike.

1 can (832 g) Fruit Cocktail, drained (reserve 2 tbsp syrup)
¼ cup sugar
1 tbsp cornstarch, dissolved in reserved syrup
1 tsp grated lemon zest

Cake:
2 cups all-purpose flour
1 tbsp double acting baking powder
½ tsp fine salt
3 tbsp packed brown sugar
2 tsp sugar
½ cup cold unsalted butter, cut into bits
⅔ cup milk
2 tbsp butter, melted

Topping:
1 pack (250 mL) all-purpose cream, chilled
2 tbsp confectioner’s sugar
3 tbsp sour cream

PROCEDURE:

1. Preheat oven at 425F. Grease a 9” round pan or cookie sheet . Sift together flour, baking powder and salt. Add sugars and butter. Blend using fork, until it resembles coarse meal.
2. Add milk and mix just to combine. Spread on pan. Bake for 10 minutes. Cool on wire rack for 5 minutes. Split shortcake horizontally and spread both cut surfaces with butter. Or if using cookie sheet, cut into desired shape. Set aside.
3. Heat cornstarch until thick. Add sugar and Fruit Cocktail. Heat for 2 minutes. Let cool then add lemon zest. Set aside.

Topping:
Whip cream with sugar until fluffy. Add sour cream. Whip few minutes more.
Spread cream over bottom half and top of cake. Spread fruit cocktail mixture on both cakes, then assemble. Slice and serve.

Makes 12 servings. :)

Hotdog Menudo

Here’s a kid-friendly spin on a Filipino dish. Serve on top of rice or pan de sal halvesINGREDIENTS:

3 cloves garlic, crushed
1 pc small onion, sliced
250 g pork pigue, cut into cubes
150 g hotdog, cut into cubes
100 g carrot, cut into cubes
100 g potato, cut into cubes
1 pouch (200 g) Tomato Sauce
1 pc small red bell pepper, cut into cubes
¼ cup cooked/frozen green peas
¼ cup raisins

PROCEDURE:

1. Sauté garlic, onion and pork. Cook for 3 minutes. Add hotdog, 1/3 cup water, carrot, potato and ¼ tsp iodized fine salt (or ¼ tbsp iodized rock salt). Simmer for 5 minutes.

2. Add Tomato Sauce, bell pepper, peas and raisins. Simmer for 8 minutes.

Makes 6 servings. :)

Mango Charlotte Crave

Sundays or celebrations will never be the same after you serve this heavenly melt-in-your-mouth concoction

INGREDIENTS:

½ cup sugar
½ cup water
1½ tbsp unflavored gelatin, dissolved in 1 tbsp water
1 can (432 g) Fruit Cocktail, drained (reserve syrup)
2 pc egg yolks
2 tbsp sugar
½ cup milk
1 (200 g) large ripe mango, mashed
½ cup all-purpose cream, chilled
1 pack (14 pcs) Broas

PROCEDURE:

1. Boil sugar, ¼ cup fruit cocktail syrup and water for 10 minutes. Add gelatin. Stir to dissolve. Set aside.

2. Combine yolks, sugar and milk. Simmer with continuous stirring over low heat for 15 minutes or until the mixture coats the spoon.

3. Add mango, Fruit Cocktail and gelatin mixture. Cook for 2 minutes. Add all-purpose cream. Mix well.

4. Pour into square pan (7” x 7”) or individual mold lined with broas. Top with some fruit cocktail and mangoes, if desired. Cover and freeze until firm.

Makes 12 servings. :)