Taste of the World

Philippine Deli, by Crisse deJesus

1 - Maja Blanca

coconut milk, evaporated and condensed milk, sugar, corn flour, sweet corn kernels

2 - Pancit Malabon

noodles, cabbage, carrot, pork or chicken

3 - Suman

sticky rice, coconut milk, brown sugar and lemon rind

Mexican Dip, by Margie Solorio

refried beans

smashed avocado seasoned

sour cream w/ a sprinkle of chili powder

chopped up tomatoes

chopped jalapeno (optional)

grated cheese

Layer the ingredients and serve with tortilla chips.

Jab Chae, by Sue Kim

Noodles made out of sweet potato powder, pork strips, green bell pepper, carrot, onion, mushroom

Mix with sauce (soy sauce, sesame oil, sugar, salt, roasted sesame seed)

Yak Sik or Yak Bab, by Sister Lim

Sticky sweet rice, peanuts, dates

Steam together with soy sauce, brown sugar, sesame oil

Chirashi-zushi, by Junko Nagahama

Rice, lotus root, carrot, shiitake mushrooms, sesame, chicken breast

White Sugar, brown sugar, vinegar, salt

Topped with shredded egg, cucumber and carrot

Kleeb lam-duan (Thai flower cookie)

by Kaw Dockum

The recipe below is for a large batch, but it can be reduced, too.

Ingredients

5 cups of flour

2 1/2 cups of powdered sugar

1 1/2 cups vegetable oil

Mix flour and sugar together, then add oil. Knead until well mixed. Divide the dough into smaller bowls and add food coloring by preference. Roll dough into 1/2 inch to 1 inch balls (chill the dough first if it's too soft). Use a sharp knife to slice the ball into 3 or 4 pieces (like the petals of a lam-duan flower). On a greased tray, position the "petals" so their corners touch. Roll a small ball of dough and place in the middle of the petals, like the pistil of the flower. Bake at 350 degrees for 8-10 minutes. Let cool and enjoy!

Optional: Use a Thai dessert candle (tian op) to add fragrance to the dessert. Place the cooled kleeb lam-duan around the edges of a large pot. It is okay to stack them. Place the dessert candle with the desired scent (I recommend jasmine) in the center. Light the dessert candle. (Dessert candles emit smoke but have no flame.) Let sit covered for a few minutes, or longer for a stronger scent, according to preference.

Leche Flan

By the Bacosa Sisters 

Preparation time: 30 minutes

Estimated cooking time: 45 minutes

 

Ingredients:

* 1 cup sugar

* 3/4 cup water

* 1 can (390g) evaporated milk

* 1 can (390g) condensed milk

* 10 egg yolks

* 1 teaspoon of vanilla extract or lemon essence

 

Cooking Instructions:

* In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

* Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square.

* Spread the caramel on the bottom of the moulds.

* Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

* Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.

* Cover moulds individually with aluminum foil.

* Steam for about 45 minutes OR

* Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

* Let cool, then refrigerate.

 

To serve:

Run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

 

Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Fresh Pumpkin Soup

Serves 6

 

·       3 tablespoons butter

·       1 1/2 onion diced

·       3 carrots peeled and diced

·       1 1/2 apple peeled and diced

·       3 cups fresh pumpkin (roasted and diced, see note below)

·       1 1/2 tablespoons sage leaf

·       4 1/2 cups chicken stock

·       1 1/2 cups cream

·       1 1/2 to taste salt & freshly ground black pepper

Directions:

Prep Time: 20 mins

Total Time: 50 mins

1. In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.

2.   Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.

3. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

4.   Divide soup among 4 soup bowls and serve immediately.

5.  COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

Heidi Gailey

 

Apricot Bars

2 ¼ cups flour

1 ½ tsp baking powder

½ tsp salt

2 ¼ cup QUICK oats

1 ½ cup brown sugar

1 cup Butter

1 cup apricot preserves, jam ( can use raspberry or blackberry too)

 

Combine mix the first 5 ingredients together, cut in the butter until crumbly.  Pat 2/3 of mixture in a ungreased 9X13 inch pan, I like to use glass.  Spread with preserves and then cover with remaining crumb mixture.  Press down lightly bake at 350 degrees for 30-35 minutes.  Cool and cut into bars.

Heidi Gailey