Fiesta Bukayo

Re-create this local treat with the goodness of fruit!

Ingredients

1 can fruit cocktail (432g), drained, coarsely chopped
2 Tbsp sugar, white
1/4 cup water
1 1/3 cup sugar, white
1 pc buko, large, shredded, reserve buko water
Preparation

1. Cook Fruit Cocktail with sugar for about 5 minutes or until dry. Set aside.
2. Boil water with sugar. Add shredded buko. Cover and cook over high heat for 10 minutes or until thick. Turn off heat.
3. Spread on a tray top with fruit cocktail. Slice. Let cool and serve.

Creamy Macaroni Salad

Pump up the feel-good levels with this comforting dish -- crescent macaroni moons dancing on rich cream...absolutely delish!

Ingredients:
300 g elbow or salad macaroni, cooked al dente
2 cups cooked, flaked chicken meat
1 cup diced Cheddar cheese
1 medium carrot, diced
1/2 cup raisins
1/2 cup chopped celery

For dressing, combine:
1 pack all purpose cream 250ml
1 cup mayonnaise
2 tbsp sugar
Salt to taste

Preparation:
1. Toss together all ingredients with prepared dressing. Chill for at least an hour before serving.

Layered Fruit And Custard Trifle

This colorful dessert is actually easy to prepare!

Ingredients

FOR THE CUSTARD
1/2 cup sugar, white
2 cup all-purpose cream
2 tsp cornstarch
4 pc egg yolk
1 tsp vanilla extract
6 pc cupcake
1 can fruit cocktail (432g), drained, reserve syrup
powdered sugar, optional


Preparation

1. In a sauce pan, combine sugar, all-purpose cream and cornstarch. Bring to a boil, then set aside the mixture.
2. Place the egg yolk in a mixing bowl. Slowly add the cream mixture, whisking continuously.
3. Place the bowl over a pan of simmering water. Stir continuously until thick. Add the vanilla.
4. To assemble: Slice the cupcake into three, reserve the bottom part for the final toppings. Place the top part of the cupcake in the glass. Layer 2 tablespoon fruit cocktail on the cupcake, pour 2 tablespoons custard on the fruit cocktail. Place the other slice of the cupcake, top with another 2 tablespoon of fruit cocktail and 2 tablespoons custard. Place 1 slice of the cupcake on top of the layer and sprinkle with powdered sugar, if desired.

Vanilla Pudding with Mango Puree

INGREDIENTS:
4 cups fresh milk
2 tbsp unflavored gelatin
2 cups NESTLÉ All Purpose Cream
One fourth tsp vanilla extract
1/2 cup sugar
2 scoops vanilla ice cream
2 whole ripe mangoes

PROCEDURE
In a small bowl, combine 1 cup milk and unflavored gelatin. Set aside to bloom.
In a heavy saucepan, combining remaining milk with NESTLÉ All Purpose Cream. Add vanilla and sugar. Bring to a simmer.
Add bloomed gelatin and stir until dissolved. Remove from heat and let cool. Strain into ramekins. Cover with cling wrap and chill until set.
In a blender, puree mangoes with vanilla ice cream. Set aside.
To assemble, spoon mango puree on top of chilled pudding. Top with mango slices and mint leaves if desired.

Spicy Tuna Sisig

• 2 cans Hot and Spicy Century Tuna in Oil
• 5 cloves garlic, minced
• 2-3 medium onions minced
• 1/3 cup vinegar or 2 teaspoons tamarind mix
• 2 teaspoons Soy Sauce
• 2-3 pcs Small chili pepper, mince (Labuyo)
• 1 pc Long Chili mince (Siling haba)
• Calamansi/Lemon on the side
• Oil
• Pepper to taste

Instructions:

• In a pan, saute garlic and half of the onions.
• Add canned tuna.
• Mix-in vinegar or tamarind powder and soy sauce and boil/simmer until almost dry – around 10-15 minutes or so. Adjust flavor to suit your taste
• Add around 2 tablespoons of oil and the remaining onions (you can add more onions if you like)
• “Stir-fry” for about 2-3 minutes or until you get the desired “crunch”. Sprinkle a pinch of pepper.
• Serve on a sizzling plate topped with egg. Enjoy!

Rocky Road Fruit Gelatin

This fun dessert is so easy to make for any occasion!

Ingredients

1 1/4 Tbsp unflavored gelatin
1 Tbsp sugar, white
1 cup all-purpose cream
1 can fruit cocktail (432g), drained, reserve 1/2 cup syrup
2 Tbsp cashew nuts, unsalted, toasted and coarsely chopped
1/2 cup marshmallow, chocolate coated twisted, cut up into 1/2-inch thick
Preparation

1. Mix gelatin and reserved fruit cocktail syrup. Stir until well blended. Heat until gelatin is dissolved. Remove from flame.
2. Stir in sugar, all-purpose cream, and fruit cocktail.
3. Pour into 7 x 7-inch pan. Top with peanuts. Cover and chill until set. Top with marshmallows before serving.