Thursday, April 14, 2016

Leche Flan With Calamansi

Calamansi or calamondin is a small citrus fruit that is  very good for dipping sauce, juice, and the best for marinating, but today I will use it for my leche flan, because my sisters said it neutralizes the sweetness and remove the tangy smell of the egg yolks. It was proven after cooking :-). Try it.


1 can (395grams) Condensed milk
1 can evaporated or fresh milk (370ml)
10 egg yolks
2 tablespoons calamansi juice


1. Combine the condensed milk, evaporated milk and 

eggyolks, mix well until evenly blended, then put the 

calamansi juice and mix well.

2. Put the sugar in the molder then melt over medium heat,

once melted set aside and let cool, then pour the leche 

flan mixture and steam for 20 minutes or until done.

3. Refrigerate for an hour then sprinkle with calamansi zest 

before serving. Smile before eating :-).

Wednesday, April 13, 2016

Rice with Wingette

I made this today for lunch, this is very easy to make and here is the recipe.

Ingredients for 5 servings:
5 cups leftover rice or steamed rice 
1/2 kilo wingette
2 cloves garlic (crushed)
1 cup tomato sauce
5 pieces hard bolied egg ( sliced into wedges)
1/2 cup green peas
1/2 cup raisins
salt and pepper to taste

1. Saute the garlic then add the wingettes, stirring until the pinkish color is gone, then add the tomato sauce, salt and pepper, simmer until the chicken is cooked.
2. Add the rice and stir until evenly mixed, stir every now and then until almost done then add the raisins and green peas, stir until done.
3. Serve by topping it with egg wedges and enjoy.

Wingette is the middle part of the chicken wings, I like this part a lot :-)

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