"Milky Avocado Recipe"

Avocados are in season again, this is one famous recipe here in our household using avocados. My mom used to make it when we were little kids, my brothers and I. Even H love this recipe. It's like soft ice cream with chunks in it.... yummy!!!



Good for 2-4 servings

Ingredients:

• 2 medium pcs avocado
• 3 tbsps white sugar
• 1 small can (158 ml) evaporated milk

Procedure:

Vertically open the avocado. Remove the seed. Scoop out the avocado meat using a spoon. Remove fibers if there's any. Mash it lightly, I like mine with some chunks of avocado. Add in the sugar and evaporated milk. Mix gently until well-incorporated.

Chill for a few hours before serving.

Wordless Wednesday #11 - "Chockulit's Choco-Chip Cookie Overload"

"Maja Blanca"

Ingredients:

• 2-1/4 cups coconut thin milk
• 2/3 cup cornstarch
• 3/4 cup white sugar
• 1 can cream style corn
• 2 tbsps butter, room temperature
• 1/4 tsp vanilla

Procedure:

In a thick bottom casserole, combine the first-two ingredients. Mix until sugar dissolves. Place over medium-low fire. Stir continuously until it thickens. Remove from fire.

Add in the cream-style corn and butter. Bring back to the stove. Cook for another 2-3 minutes or until very thick, should continue stirring to avoid sticking at the bottom of the pan.

Remove from heat. Drizzle with vanilla flavoring. Mix well. Pour in a molding container or several small containers. Sit at room temperature until it cools. Cover, then, put inside the refrigerator.

Serve cold.

"Cookies N' Cream Royale"

Ingredients:

• 2 bricks (250 ml each) easy whip all purpose cream
• 1 brick (250 ml) condensed milk
• 1/8 tsp banana flavor
• 12 pcs or more, it depends on your container, chocolate flavored graham crackers
• 12-15 pcs Oreo cookies or any chocolate cookies you like, coarsely chopped

Procedure:

Whip the cream in a bowl until light. Put the condensed milk and banana flavor. Mix again for a few seconds.

In a tupperware or any container of your choice, lay the bottom with chocolate graham crackers. Put half of the cream-milk mixture. Lay again with graham crackers. Add the rest of the mixture. Top with chopped oreo cookies.

Chill before serving.

"Fruit Salad"

Ingredients:

• 4 pcs coconut
• 1 large can fruit cocktail
• 1 can whole kernel corn
• 1 bottle sweet coconut gel (nata de coco)
• 1 bottle sugar palm gel (kaong)
• a handful of seedless raisins
• 3 bricks (250 ml each) all purpose cream
• 2 big cans (300 ml each) condensed milk
• 1 small can (158 ml) evaporated milk
• 1/4 cup cheddar cheese, grated
• 1/4 cup cheddar cheese, finely minced

Procedure:

When you buy your coconut, let the vendor separate the coconut meat from the coconut water. You can also made them cut the coconut meat into strips, meaning less work in the kitchen, hehe! Reserve the coconut water in the fridge until needed or just drink it as it is.

In a very large colander, put the coconut meat, fruit cocktail, kernel corn. Let the liquid drip until it is fully drained, about 15-20 minutes. Reserve the strained liquid in the freezer for future use.

Now, in a smaller colander. Do the same with the sweet coconut gel and sugar palm gel. Disregard the syrup.

In a very large mixing bowl or plastic basin (planggana), that's what I used. I have a collection of colored coded green, small, medium and large sizes of plangganas for food use only in my kitchen. Combine all the ingredients. Mix until well-blended. Place in several containers. Cover tightly and freeze. I like placing my fruit salad in several containers, small to medium sizes, for it wouldn't be hard for us to get and eat it, straight in the container, no need to place it in small plate. This also means less dishes to wash.

I prepared this one day ahead of the traditional celebration of Noche Buena. I like my fruit salad to be frozen, really hard and I want to reduce my work in the kitchen on the 24th (",)

"Honey Corn Royale"

Ingredients:

• 1 stick (1/2 cup) butter
• 2 cups crushed graham crackers, honey flavor
• 2 bricks (250 ml each) all-purpose cream
• 1 brick (250 ml) condensed milk
• 1 can (425 grams) whole kernel corn

Procedure:

Place the corn in a strainer. Reserve the liquid for future use. Put in an airtight container or covered bottle the corn liquid. Let the corn sit inside the refrigerator.

Meanwhile, melt the butter.

In a bowl, put the crushed graham crackers. Pour the melted butter. Mix well. In a plastic container or glass dish, put the mixture evenly at the bottom. Press it. Chill.

In a glass bowl, put the cream and condensed milk. Using a hand mixer, beat at medium speed until well-blended. Pour on top of the pressed graham. Spread it evenly with a spatula. Sprinkle the whole kernel corn on top. Press lightly. Chill for at least 12 hours or overnight.

"Sugary Crunchy Bites"

Ingredients:

• one day old lumpia wrapper or excess wrapper (spring roll wrapper)
• cooking oil
• white sugar

Procedure:

Tear lumpia wrapper into different sizes, it's up to you how big or small you want it to be. Deep fry in very hot oil until golden brown. Sprinkle generously with sugar.

another food picture w/my kiddo....

"Turon de Queso" (Cheesy Sweet Banana Roll)

Last night's dessert.

You'll need:

• 15 pcs over ripe plantain bananas (saging na saba), cut lengthwise
• 1 small block of quickmelt cheese, divided into 30 slices
• about 3 cups or more of brown sugar
• 30 pcs large lumpia wrapper
• cooking oil for frying

Here's how:

Lay a slice of banana at one end of lumpia wrapper. Add cheese. Put brown sugar generously on top. Fold the sides of wrapper, then, roll tightly. Lightly wet with water the end part of wrapper to seal.

Freeze for future use or fry until golden brown. Drain in a strainer or colander in an upright position. Cool for a few minutes and serve.

"Maja Maiz"

In Filipino cuisine, this recipe is classified as "kakanin or panghimagas" or commonly known as dessert. Usually, it is made of real corn, boiled and then scrape off from the cob. Too much time to prepare! (",) I decided to use canned corn instead.


Ingredients:

• 1 can (425g) cream style corn
• 1 brick (250ml) sweetened condensed milk
• a pinch of fine salt
• a tbsp of white sugar (optional)
• a few drops of yellow food color
• coconut cream (kakang-gata):
• 1 cup warm water
• 1 pc (400 g) coconut, grated
• coconut milk (pangalawang gata):
• 1-¾ cup warm water
• (used) coconut, grated

Here’s how:

In a large bowl, place ingredients for coconut cream. Mash and squeeze. Put coconut cream extract in a non-stick wok. Place in medium fire, cook until coconut cream turns to latik. Stirring very often. Set aside.

While cooking the coconut cream. Do the coconut milk, mash and squeeze. Place coconut milk extract in a non-stick medium casserole. Add the first-four ingredients. Mix well. Place over medium-high fire. Stir continuously until it thickens.

Line with banana leaves and lightly grease a “bilao” or platter, or 5 plastic microwavable round containers (250 ml) with coconut oil (from latik). Place and divide cooked mixture into greased containers . Top with latik generously, press latik lightly unto cooked mixture while still hot. Let it cool.

Serve.

"Minatamis na Saging" (Boiled Bananas in Sweet Syrup)

A banana is a plant, not a tree, though strictly an herb. The term banana is also applied to the elongated fruit, technically a false berry, which grows in edible species and varieties, in hanging clusters, several to many fruits to a tier, called a ‘hand’, many tiers to a bunch. The total of hanging clusters is called a 'stem' in the commercial world. Grown in the warm and humid tropics, bananas are picked and shipped green. Contrary to nature’s norm, they are one fruit that develops better flavor when ripened off the bush.

For two days now, I’ve been frying bananas for snack, plantain bananas to be exact. It’s one of the fruits that my Little One really likes! There’s still a bunch of it left lying on the kitchen table. This time, I want to cook it differently. I was aiming for “turon” (sweetened banana rolls) but wasn’t in the mood for all the fuss in preparing it. The easiest way I can think of to cook it besides frying, is to just boil it in syrup. And still, my kiddo loves it! He almost ate all the bananas I cooked! Can you believe that?!! Imagine, this recipe is good for 3-5 servings.

Ingredients:

• 10 pcs (about 3/4 kg) ripe plantain bananas (saging na saba)
• 2 cups of water
• 2 pandan leaves, tied in a knot
• 2/3 cup packed dark brown sugar
• 2-3 drops of banana flavoring (optional)

Here’s how:

Peel the bananas. Cut into three diagonally. Put in a thick bottom casserole. Add water and pandan leaves. Cover. Place over medium-high fire. Bring to boil. Reduce fire to medium. Cook for 8-10 minutes or until tender. Put brown sugar. Mix. Cover again. Cook for another 2-3 minutes or until it boils again. Remove from pan. Drizzle with banana flavoring.

Let it cool. Serve.