Thursday, April 26, 2012

Leche Plan


18 egg yolks
1 can sweetened milk
1 can evaporated milk
2 tsp vanilla
1 cup granulated sugar
1 cup water

1. Fill steamer with water and let it boil

 2. Combine water and sugar.

3. Bring to a boil, add in 1 tsp vanilla, and stir well. Mixture should be this color when it's ready.

4. Pour sugar mixture to a 9x2 cake pan and distribute evenly. Let it set and cool completely.

  5. Separate egg yolks. In a mixer, whisk slow egg yolk, combine with the other remaining ingredients, and mix  slowly until well incorporated. 

6. Strained and pour egg mixture to cooled sugar mixture, in to the steamer, and cover pan with foil. Steam covered over low heat  for 40 minutes. Use toothpick to check, poke to the middle, it will come out clean when it's done.

Now you have a silky smooth Leche Plan (Egg Custard)

Monday, April 23, 2012

Plantain Banana Pancake Whipped Cream and Fruit Topping


4 ripe soft plaintain bananas
1 cup all-purpose flour
1/2 cup sugar
1 egg
1 tsp nutmeg
1 tsp cinnamon
1/2 oil
1 tsp baking soda
1 tsp baking powder


1. Poke ripe plaintain banana and microwave high for 5 minutes each. Mash bananas and let it cool. Beat egg and combine all ingredients. 

2.Slide butter in pan, scope mixture using big ice cream scope, and cook until golden brown. Approximately 2-3 minutes each side. 

Note: Top with any fruit or topping that you like. Good way to eating breakfast differently.

Thursday, April 12, 2012

Mango Tart with Sugar Cookie and Cranberry Crust


1 cup all purpose flour
2 cups sugar cookie mixture
1 cup chopped dried cranberries
3/4 oil

1. Combine all ingredients and mix well. Press mixture with fingers and mixture should stick together when it's ready. Preheat oven to 400 degrees and bake for 18 minutes. Set aside and let it cool.


3 firm ripe mangoes
6 egg yolks
1 cream cheese
2 tbsp fresh lemon juice
1 envelope unflavored gelatin
1 can condensed milk
1 tbsp vanilla

2. Peel mangoes, cut both sides, and slice thinly. Put in a bowl and pour half of lemon juice. Slowly mix mango slices and lemon. Set aside.

3. In a sauce pan, whisk yolks and remaining lemon juice. In a low heat, cook egg mixture stirring constantly. Combine all ingredients and continue stirring until cream cheese dissolves and mixture thickens, approximately 30 minutes. Cool to warm.

4. Arrange a layer of mango slices to cooled crust and pour mixture over mango slices. Spread evenly and top with mango slices. 

Note: Mixture has strong egg smell when it's not ready yet. Continue cooking and stirring for another  5- 10 minutes. The crust itself is very good...will use this recipe for cookie as well. Chill before serving.

Wednesday, April 11, 2012

Baked Chicken and Stir Fry Veggies with Tofu


5 chicken tenders
1 tsp paprika
1 tsp turmeric
1 tsp garlic powder
pinch of ground pepper
pinch of salt
3 tbsp olive oil

1. Mix all dry ingredients and olive oil and coat chicken tenders evenly with mixture. Bake in 375 degrees for 25 minutes.

1/2 cup red pepper
1/2 cup yellow pepper
1/2 cup orange pepper
1 block tofu
1/2 cup baby peas
1/2 cup sweet onion 
tsp turmeric
tsp paprika
2 tbsp olive oil
pinch of pepper
pinch of salt
few potatoes
parmersan cheese

2. Cut tofu into little square and season with turmeric, paprika, pepper, salt, and olive oil. Set oven low broil for 15 minutes. On the same pan, stir fry veggies until soft but not over cook. Mix all ingredients and adjust taste by adding light salt.
3. Cut potatoes and brush with olive oil and with pepper. garlic powder, and parmesan cheese season. Bake for 30 minutes. Brush with olive and 

Saturday, April 7, 2012

Baked Salmon Bites with Roasted Veggies


Salmon Bites:

1 big salmon in can
1/4 cup diced seeded tomato
1/4 cup sweet onion
2 tbsp corn starch
1 egg
1tsp garlic powder
1 tsp turmeric
1 tsp paprika
2 tbsp olive oil
1 tsp ground pepper
2 tbsp chopped cilantro

Mix all ingredients in a big bowl.  In a cookie pan, line a non stick aluminum foil and use small ice cream scoop to form a bite size of the mixture, and line them up. Set oven to 375 degrees and bake for 15 minutes or until golden brown.

Toasted Veggies:

1 big sweet potato
1 pepper
1 lb asparagus
3 tsp paprika
3 tsp garlic powder
3 tsp turmeric
3 tsp cumen
3 tbsp olive oil
3 tbsp parmesan cheese

 1. Cut sweet potato into wedges, peppers into big slices, and asparagus into half. Mix all ingredients well.

2. Line in a baking sheet and roast for 20 minutes.

Note: Dip salmon bites in lemon juice and soy sauce.

Wednesday, April 4, 2012

Baked Salmon, Almond Rice, and Salsa Dinner

Follow Links:

Orange Lemon Ice

You'll only need 5 fresh lemons and 1 orange
Squeeze, pour in to the cubes, and freeze. Their you go ready for ice tea.

Fresh Lumpia

Wrap Ingredients:

4 eggs
1 cup all purpose flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter


Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)
Heat nonstick pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once wrap mixture has lots of little bubbles, loosen any edges with spatula. Flip wrap over. This side cooks quickly. Slide wrap from pan to plate.
Filling Ingredients:

1 med. carrot shredded
1/2 lb fresh green beans
1/2 lb napa cabbage
1/2 lb jicama/julienne cut (optional)
1 tbsp chicken soup base 
pinch of salt
pinch of ground pepper
5 cloves garlic (coarsely chopped)
5 tbsp olive oil
5 baby romaine lettuce leaves
Medium heat, oil in to pan. Drop garlic, fry until golden brown, set aside half of garlic for garnish. Stir fry all ingredients until soft but not over cook. Chicken soup base, salt, and ground pepper in to taste.

1 c. water
1/4 c. brown sugar
1 tbsp soy sauce
1 tbsp corn starch
2 tbsp olive oil/cooking oil
Medium heat, oil in to pan and corn starch next. Stir until oil and corn starch incorporated, adjust heat to low and brown sugar to mixture. Keep stirring until well mixed, pour water and soy to mixture stirring constantly. Mixture should be light sweet (adjust taste to likeness) and thin in thickness. 
Take a wrap and lay flat to a prep board. Take 1 romaine leaves to wrap, scoop 3 tbsp of filling and place in the middle of wrap over lettuce, fold wrap from bottom of lettuce covering the filling, take both sides overlapping each other. For presentation, place wrap on a plate facing up (follow pic) and pour sauce on top and garnish with browned garlic.
Note: Fresh, light, and something different.

Sunday, April 1, 2012

Creamy Mango and Strawberry Popsicle


10 strawberries
1 ripe mango
1 cup sweet milk
1 8 0z heavy cream
1 cup regular milk


1. Put all ingredients in the blender, fruit should be coarsely blended. Pour them in a popsicle molder or you can use a 1/2 size treat bags. Put them in the freezer overnight.

Bitter Gourd Stir Fry


1 cup sliced bitter gourd
1 cup fresh okra
1 cup lima beans
1 cup almond
1 extra firm tofu
2 tbsp olive oil
1 tbsp oyster sauce
1 tsp turmeric
3 gloves garlic
pinch of ground pepper


1. Cut tofu into 1x1 inch cubes, pat with kitchen towel, season with 1 tbsp olive oil, pinch of pepper and 1 tsp turmeric. Line tofu in foiled cookie sheet and broil low for 10 to 15 minutes or until lightly brown.

2. In a big skillet, pour olive oil, drop garlic, and almond. Stir and cook for a minute in low heat. 

3. Add in all ingredients including tofu, mix well, and season with oyster sauce. Mix it all well and let it cook for 5 minutes.

Note: Bitter gourd is bitter blanching can take out some of the bitterness. But if you want to get the whole benefit out of it, cook straight. This recipe is guaranteed light and healthy.