Filipino Style Fruit Salad

Ingredients:

1 can (17 0z) fruit cocktail, drained

1 bottle (10 oz) sweetened kaong (sugar palm)

1 1/2 cups heavy cream

1/2 can condensed milk

1 bottle young coconut

1 can (14 oz) pineapple chunks, drained

1 can (14 oz) lychees, drained

1 1/2 cups cubes apples (optional)

Directions:

1. Begin draining the fruit cocktail.

2. Mix the heavy cream and condensed milk.

3. Wash, dry, core, and dice the apples leaving the skin on. Add it into the mixture.
4. Add all ingredients and the fruit cocktail into the mixture being careful not to create extra juices while stirring. Stir only enough to coat the fruits with the cream and milk. (Extra liquid results in lumps and curdling)

5. Ready to serve, but best when chilled for about 30 minutes.

Ang luntiang gulay ay mahalaga sa ating kalusugan.

Green vegetables are good for our health.

Banana Split Ice Cream

Ingredients:

hot fudge

Maraschino cherries

nuts

pineapple and strawberry syrup

strawberry, vanilla and chocolate ice cream

whipped cream

bananas

Directions:

1. Peel a banana and cut it in half lengthwise.

2. Put the two halves in a long, skinny ice cream bowl.

3. Place three scoops of ice cream on top of the banana: one chocolate, one vanilla and one strawberry.

4. Pour hot fudge over the chocolate ice cream.

5. Pour pineapple syrup over the vanilla ice cream.

6. Pour strawberry syrup over the strawberry ice cream.

7. Top with whipped cream, a few cherries and nuts.

Blueberry Mascarpone Tart

Ingredients:

1/2 cup (replace half of this amount with honey if you want) sugar
1.5 cup all-purpose flour
3/4 cup (in room temperature) butter
pinch of ground cinnamon
pinch of salt
16 tbsp mascarpone cheese
4 tbsp or to taste (replace with honey if you want) icing sugar
1 cup frozen blueberries
1-2 tbsp sugar

Directions:

1. Cream the butter and half a cup sugar together.

2. Combine salt, cinnamon and flour together and add the butter mixture. Mix completely until the dough forms.

3. Wrap the dough in plastic and leave in the fridge for an hour.

4. Preheat the oven to 350 F.

5. Onto a lightly floured surface, transfer the dough and roll to the 1/8 inch thickness.

6. Cut 2-3 inches circles and press them into the small tart pans or cupcake pans.

7. Leave the pans in the fridge for 5 min.

8. Bake in the oven for 20 min or until brown. Let them cool down on a wire rack.

9. Meanwhile, into a pan add half a cup blueberry and 1-2 tbsp sugar. Cook on medium heat for 10 min or

until the juice starts to come out.

10. Transfer them into a strainer and force them through the strainer. Let the juice cool down for 15 min.

11. Add the rest of the berries to the juice and combine.

12. For the filling, mix the Mascarpone and icing sugar (or honey) to taste.

13. Fill the shells with Mascarpone filling and pour berries on top. Sprinkle icing sugar over tarts and serve.

Ang karaoke ay tunay na tatak pinoy. Hindi masaya ang handaan kung walang kantahan. Isama na rin ang inuman.

Karaoke is an authentic flip trademark. A party is no fun without those singing sessions including those drinking sprees.

Ginger Beef

Ingredients:

1/2 cup/125 ml water

1 1/2 tsp/7 ml cornstarch

1/4 cup/60 ml liquid honey

1 1/2 tbsp/25 ml oyster sauce

1/2 tsp/2 ml dried crushed chilies

2 tsp./10 ml sesame oil

1/2 cup/125 ml cornstarch

2 large eggs

1 tbsp./15 ml soy sauce

1 tsp./5 ml sesame oil (optional)

2 garlic cloves, minced

1 1/2 tsp./7 ml finely grated peeled gingerroot

1 1/4 lbs./560 g sirloin steak, cut across grain into 1/8 inch (3mm) thick slices

cooking oil, for deep-frying

2 tsp./10 ml cooking oil

2 green onions, cut julienne

2 medium carrots, cut julienne

1tbsp./15 ml finely chopped peeled gingerroot

Preparation:

Stir water into first amount of cornstarch in small bowl. Add next 4 ingredients. Stir. Set aside.

Beat next 6 ingredients with fork in medium bowl.

Cut beef slices into 1/4 to 1/2 inch (6 to 12 mm) shreds. Add to egg mixture. Stir until coated. Mar

inate at room temperature for 15 minutes.

Deep-fry beef, in several batches, in hot (375°F, 190°C) cooking oil for 1 to 1 1/2 minutes, stirring an

d breaking pieces apart, until golden brown. Remove beef with slotted spoon to paper towels to drain. Keep warm.

Heat second amount of cooking oil in medium frying pan on medium-high until hot. Add green onion, c

arrot and second amount of ginger. Stir-fry for about 2 minutes until softened. Stir honey mixture. Stir into carrot mixture until boiling and slightly thickened. Pour over beef. Makes 6 cups (1.5 L). Serves 6.

Kasama sa curriculum ng preschool ang field trips. Isa sa mga pinuntahan nila ay ang bus depot. Sumakay yung mga bata sa publikong bus. Pinakita sa kanila kung paano nililinis yung bus habang sila ay nakasakay. Masaya ang mga bata at pati na rin ang mga magulang kasi may natutunan din sila.

Field trips are part the preschool’s curriculum. One of the trips they made is to the bus depot. The kids took a ride in a public bus. They watched how the bus is washed while riding the bus. The kids were happy and so were the parents because they too have learned something.

Jumbo Shrimp Canapes with Chili Lime Cream

Ingredients:

2 lbs (1 kg) jumbo shrimp, peeled and deveined
3 tbsp (45 mL) butter
1 cup (250 mL) 35% whipping cream

3/4 tsp (3 mL) chili powder

1/4 tsp (1 mL) salt

1 tsp (5 mL) grated lime zest
1 tsp (5 mL) freshly squeezed lime juice
Cucumber slices
Lime zest for garnish

Preparation:

In a large skillet, melt 1 tbsp (15 mL) butter over medium-high heat. Sauté shrimp, in batches, just

until pink, opaque and curled, about 4 min, adding more butter between batches. Transfer to a plate and

refrigerate until chilled.

In a chilled bowl, combine cream, chili powder, salt and lime zest. Whip just until soft peaks form. Stir in

lime juice. Chill for at least 30 minutes or for up to 2 hours.

Place a small dollop of whipped cream on cucumber slices. Place one shrimp on each and garnish with lime

zest.

Servings: 40 to 48 pieces

Preparation Time: 15 minutes

Cooking Time: 8 to 16 minutes

Refrigeration Time: 30 minutes

Third meme in a row from Christine.

My son’s favorite toy is his first birthday gift from us. It’s a 3-in-1 ride - a rocker, a bike and a stroller.

A still tongue keeps a wise head

Wise people don’t talk much.