pancit and lumpia/leche flan recipe

[Guest guest]

[donna] wrote:

> Now Angelina would make pancit with the rice stick noodles and I

know how to make that one.

 

ok, i will in a while. the thing about pancit is that it's as varied

as pasta. different noodles for different recipes. most recipes

available online are not vegetarian at all. what i do is just

eliminate the chicken/pork/shrimp and load up on the veggies. that's

coming up.

 

> She also made me vegetarian egg rolls but they were out of a thin

rice paper looking wrapper and they were much larger than limpia.

 

aah... i'll post a fresh lumpia (spring roll) recipe in a while. for

this, you have to make your own wrapper! also, you can have lumpia as

lumpiang hubad (or naked lumpia). this variety just calls for the

lumpia ingredients and its sauce.

 

 

> Now there is one dessert that's like a dark purple color and I don't

like that one. By the way, what is that?

 

that's " ube " ! it's violet yam. really? you don't like it? what did it

taste like for you? the dessert halayang ube is sweet and it sticks to

your palate like peanut butter.

 

 

> Oh, she made flan too, very good and different from the Mexican

version. My brother-in-law makes a Yucatacan flan called Napolitano

but he uses about 12 eggs and it weighs about 5 pounds. I don't think

that version is very healthy to eat often.

 

 

our leche flas has 12 egg yolks, too, so that's very healthy, too. ;-)

but i can't help it! i have it in moderation.

 

but, i saw this recipe the other day on a pumpkin leche flan, since

we're all talking about pumpkins. i haven't tried it yet, so... let's

all try at our own risk? =D

 

Kalabasa (Pumpkin) Leche Flan

Ingredients

2 cups kalabasa (pumpkin), cut finely

1 cup condensed milk

3 eggs

sugar

1/2 teaspoon dayap (lime) or vanilla

 

Boil the squash. Mash until smooth. Add eggs, milk, rind or vanilla.

Strain. Sprinkle sugar on the leche flan mold (llanera), and put the

mold on the fire until sugar browns. Place the squash mixture into the

llanera, and steam for about 20 minutes.

 

 

 

another one. light/fruity version:

 

Light and Fruity Caramel Custard

This recipe comes from another wonderful book, Pacific Crossings by

Lily Gamboa O'Boyle. Acacia Corporation, NY, 1994.

 

Ingredients

1 1/3 cup sugar, divided

1/3 cup water

6 to 8 large eggs

1 cup whole milk

1 cup peach or mango puree

pinch of salt

1/4 teaspoon lime peel, grated finely

seasonal fresh berries, for garnish

 

Preheat oven to 350 F. make a caramel using 1 cup sugar and 1/3 cup

water. Pour into a 5 cup gratin or souffle dish. In a bowl, whisk

eggs, milk, remaining 1/3 cup water, puree and salt. Add grated lime

peel, stir and pour into prepared pan. Place in a bain-marie. Bake in

oven until a toothpic inserted halfway between center and edge comes

out clean, about 50 minutes to 1 hour. Let cool to room temperature.

 

Chill at least 1 - 2 hours. Unmold onto serving platter and garnish

with seasonal fresh berries as desired.

 

Chef's note: Gratin or souffle dish may be aluminum or ceramic. Bain-

marie is the term used for cooking through steam in a water bath. The

dish is placed in a larger pan half-filled with water and placed into

a preheated oven or a steamer.

[Guest guest]

> our leche flas has 12 egg yolks, too, so that's very healthy, too. ;-

)

> but i can't help it! i have it in moderation.

 

 

i mean, unhealthy. =D

 

-soleil

[Guest guest]

I will print up all the recipes and read through them. The light and fruity

custard looks wonderful. I better set up a file for all your recipes. They are

actually quite different from Asian food served over here. I will try to answer

your email a little later. Thank you so much! Donna

 

kabibe_md <hey_soleil wrote:[donna] wrote:

> Now Angelina would make pancit with the rice stick noodles and I

know how to make that one.

 

ok, i will in a while. the thing about pancit is that it's as varied

as pasta. different noodles for different recipes. most recipes

available online are not vegetarian at all. what i do is just

eliminate the chicken/pork/shrimp and load up on the veggies. that's

coming up.

 

> She also made me vegetarian egg rolls but they were out of a thin

rice paper looking wrapper and they were much larger than limpia.

 

aah... i'll post a fresh lumpia (spring roll) recipe in a while. for

this, you have to make your own wrapper! also, you can have lumpia as

lumpiang hubad (or naked lumpia). this variety just calls for the

lumpia ingredients and its sauce.

 

 

> Now there is one dessert that's like a dark purple color and I don't

like that one. By the way, what is that?

 

that's " ube " ! it's violet yam. really? you don't like it? what did it

taste like for you? the dessert halayang ube is sweet and it sticks to

your palate like peanut butter.

 

 

> Oh, she made flan too, very good and different from the Mexican

version. My brother-in-law makes a Yucatacan flan called Napolitano

but he uses about 12 eggs and it weighs about 5 pounds. I don't think

that version is very healthy to eat often.

 

 

our leche flas has 12 egg yolks, too, so that's very healthy, too. ;-)

but i can't help it! i have it in moderation.

 

but, i saw this recipe the other day on a pumpkin leche flan, since

we're all talking about pumpkins. i haven't tried it yet, so... let's

all try at our own risk? =D

 

Kalabasa (Pumpkin) Leche Flan

Ingredients

2 cups kalabasa (pumpkin), cut finely

1 cup condensed milk

3 eggs

sugar

1/2 teaspoon dayap (lime) or vanilla

 

Boil the squash. Mash until smooth. Add eggs, milk, rind or vanilla.

Strain. Sprinkle sugar on the leche flan mold (llanera), and put the

mold on the fire until sugar browns. Place the squash mixture into the

llanera, and steam for about 20 minutes.

 

 

 

another one. light/fruity version:

 

Light and Fruity Caramel Custard

This recipe comes from another wonderful book, Pacific Crossings by

Lily Gamboa O'Boyle. Acacia Corporation, NY, 1994.

 

Ingredients

1 1/3 cup sugar, divided

1/3 cup water

6 to 8 large eggs

1 cup whole milk

1 cup peach or mango puree

pinch of salt

1/4 teaspoon lime peel, grated finely

seasonal fresh berries, for garnish

 

Preheat oven to 350 F. make a caramel using 1 cup sugar and 1/3 cup

water. Pour into a 5 cup gratin or souffle dish. In a bowl, whisk

eggs, milk, remaining 1/3 cup water, puree and salt. Add grated lime

peel, stir and pour into prepared pan. Place in a bain-marie. Bake in

oven until a toothpic inserted halfway between center and edge comes

out clean, about 50 minutes to 1 hour. Let cool to room temperature.

 

Chill at least 1 - 2 hours. Unmold onto serving platter and garnish

with seasonal fresh berries as desired.

 

Chef's note: Gratin or souffle dish may be aluminum or ceramic. Bain-

marie is the term used for cooking through steam in a water bath. The

dish is placed in a larger pan half-filled with water and placed into

a preheated oven or a steamer.