Desserts and Salad Recipe

Filipino Leche Flan Recipe




Preparation time: 30 minutes

Estimated cooking time: 1 hour



Leche Flan Ingredients:


  • 1 can (390g) evaporated milk
  • 1 can (390g) condensed milk
  • 10 egg yolks
  • 1 teaspoon of vanilla extract or lemon essence

For the caramel:

  • 1 cup sugar
  • 3/4 cup water

Leche Flan 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 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) 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.


    Halayang Ube (Purple Yam Jam) Recipe


    Estimated preparation and cooking time: 2 hours

    Halayang Ube Ingredients:

  • 1 kilo ube yam root
  • 1 can (14 ounces) evaporated milk
  • 2 cans (12 ounces) condensed milk
  • 1/2 cup butter or margarine
  • 1/2 teaspoon of vanilla (optional)


Halayang Ube Cooking Instructions:


  • On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
  • Peel and finely grate the ube yam.
  • Heat a big wok in medium heat.
  • Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
  • Add the 1 kilo grated ube yam,
  • Adjust the heat to low
  • Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
  • Add the evaporated milk and continue to mix for another 15 minutes.
  • Let cool and place on a large platter.
  • Refrigerate before serving the halayang ube.



Cooking Tips:


  • You may spread additional butter or margarine on top of the jam before serving.
  • For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
  • Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.


    Filipino Chicken Macaroni Salad Recipe


    Estimated preparation and cooking time: 1 hour

    Chicken Macaroni Salad Ingredients:

  • 1/5 kilo macaroni noodles
  • 2 to 3 pieces, medium sized carrots
  • 1 big chicken breast
  • 500 ml of mayonnaise
  • 1 can (836 g) pineapple chunks or tidbits
  • 1 big white onion, finely chopped
  • 1/2 cup sweet pickle relish
  • 3 hardboiled eggs, diced
  • 1 cup diced cheddar cheese
  • 1/2 cup raisins
  • salt and pepper to taste

Macaroni Salad Cooking Instructions:


  • Cook macaroni noodles according to package cooking instructions.
  • In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
  • Drain carrots and let cool. Peal skin then dice.
  • Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
  • Drain pineapple chunks or tidbits.
  • Combine all ingredients while adding salt and pepper, to taste.
  • Refrigerate, then serve.

    Filipino Chicken Potato Salad Recipe


    Estimated cooking & preparation time: 1 hour

    Chicken Potato Salad Ingredients:

  • 1 kilo potatoes
  • 1 big chicken breast
  • 3 pieces medium sized carrots
  • 500 ml mayonnaise
  • 1 can (836 g) pineapple tidbits or chunks
  • 1/2 cup sweet pickle relish
  • 1 cup cheddar cheese, diced (optional)
  • 3 tablespoons of chopped spring onions (optional)
  • Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:


  • In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).
  • Drain potatoes and carrots, let cool.
  • Once cooled, the skin can be easily be pealed by hand.
  • Dice the potatoes and carrots (about 1x1 cm)
  • Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
  • Drain pineapple chunks or tidbits.
  • Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.
  • Refrigerate before serving.

Potato Salad Cooking Notes:


  • You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.


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