Caramelized Sugar
Adobong Pusit
Leche Flan
You'll Need:
What to Do:
- 8 pcs egg yolks
- 300 ml condensed milk
- 300 ml evaporated milk
- 1/4 cup sugar
- 1 Tbsp vanilla
What to Do:
- Beat egg yolks, add sugar and mix well. Add condensed milk, evaporated milk and vanilla. Continue beating until well blended.
- Prepare caramelized sugar and pour into a mold, allowing it to spread to the sides. Cool and set aside.
- Pour egg-milk mixture into prepared molds half full. Cover it with an aluminum foil to prevent evaporated moisture mix with the flan as it will become watery.
- Steam for 40-45 minutes or until a toothpick inserted into the flan comes out clean.
- Remove the container. Use a knife to run around the edge and carefully invert it into a platter.
- Let it cool. Refrigerate for several hours before serving.
Lechon Kawali
Beef Bulalo
Calamares
You'll Need:
What to Do:
- 1 kg medium squid, cleaned (head ink sacs and tentacles discarded), outer purple skin peeled off (do not cut squid open)
- 125 g plain all-purpose flour
- 2 egg whites
- 250 ml oil
- 2 Tbsp calamansi juice
- Salt and pepper to taste
What to Do:
- Slice squid into 1 cm rings. Marinate in calamansi juice for about 30 minutes.
- Dip squid rings in egg whites, then dredge in flour.
- Fry squid rings in hot oil a few pieces at a time until they turn golden yellow. Do not overcook as this will make the squid tough. Remove squid rings from the work and drain on paper towels. Season with salt and pepper.
- Serve with Garlic mayonnaise dip as an appetizer.