Day 19- Kutsinta

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TODAY'S RECIPE: Kutsinta
Blog Commentary: I've wanted to make this for the past week but had NO idea what the heck lye water was or if it was even available here so I just kept pushing it off until I FINALLY found some lye water at our local Asian supermarket. Also, the other thing that was stopping me was getting a steamer. Last time I cooked a recipe (puto) that needed a steamer, I used an alternative and cooked it in the oven. The result wasn't too bad, but it wasn't exactly what I was looking for. So I found a wooden steamer that was able to hold some aluminum muffin molds (which I had to cut so it could fit). The result was pretty good. I didn't use food coloring cause I didn't think it was necessary. I kinda regretted it because it ended up turning rather brown and sewer-water-color. O wells, lesson learned. For those of you who don't know what kutsinta is, it's basically a hard jello-like version of a muffin/rice cake. It's a very light dessert. Well at least it tastes like it.
Reference: http://www.pinoyrecipe.net/cuchinta-or-kutsinta-recipe/
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
1 cup all-purpose or rice flour cup brown sugar cups water teaspoon lihia (lye) few drops of yellow food color grated coconut	1 cup all-purpose or rice flour 1 cup brown sugar 1 1/2 cups of water teaspoon lihia (lye) water few drops of yellow food color (recommended) grated coconut
Procedures:	Procedures:
1. Boil water for the steamer. 2. In a bowl, blend all the ingredients except grated coconut. 3. Mix until smooth and free from lumps. Strain. 4. Half-fill small muffin pans. Steam for 10-20 minutes. 5. Cool for 5 minutes then remove from the pans. 6. Serve with grated coconut.	1. Boil water for the steamer. 2. In a bowl, blend all the ingredients except grated coconut. 3. Mix until smooth and free from lumps. Strain. 4. Half-fill small muffin pans. Steam for 10-20 minutes. 5. Cool for 5 minutes then remove from the pans. 6. Serve with grated coconut.
Next: Baked Tahong (Mussels) w/ grilled eggplant and salsa

Day 18- Beef Asado

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TODAY'S RECIPE: Beef Asado
Blog Commentary: The hubby and I decided to take a break from all the filipino food as we were both gaining weight and were wasting some leftover ingredients. Not sure what was causing the weight gain; the garlic or the onions? haha. I mean we were exercising every day. If you're following along with some of these recipes, just try to not eat everything you make (unless you're feeding your family). So I'm picking up my blog with the beef asado. It's a fairly simple recipe. I think this is going to be the last of my beef recipes for a while. I'm gonna try to do desserts and seafood next week.
Reference: http://www.allfavoriterecipe.com/RecipeDetailBeefAsadoII.aspx
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
1/2 lb. beef, cut into thinly strips 2 tbsp. butter 3 cloves garlic, minced 1 onion, finely chopped 2 tbsp. soy sauce 2 tbsp. Worcestershire sauce 1/2 tsp. salt spring onions, cut into 2 inch long – for garnishing	1/2 lb. beef, cut into thinly strips 2 tbsp. butter 3 cloves garlic, minced 1 onion, finely chopped 2 tbsp. soy sauce 2 tbsp. Worcestershire sauce 1/2 tsp. salt spring onions, cut into 2 inch long – for garnishing
Procedures:	Procedures:
1. In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown. 2. Add garlic and stir until fragrant. Add chopped onions and sauté for 3 minutes and then pour in soy sauce, Worcestershire sauce, and salt. Let it simmer over medium-low heat. 3. If sauce is about to dry up and meat is still tough, just add 1/2 cup of water. Continue cooking until meat is tender. 4. Remove from heat. Arrange on a serving plate and sprinkle with spring onions on top. Serve with patis (fish sauce) and calamansi juice as sauce.	1. In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown. 2. Add garlic and stir until fragrant. Add chopped onions and sauté for 3 minutes and then pour in soy sauce, Worcestershire sauce, and salt. Let it simmer over medium-low heat. 3. If sauce is about to dry up and meat is still tough, just add 1/2 cup of water. Continue cooking until meat is tender. 4. Remove from heat. Arrange on a serving plate and sprinkle with spring onions on top. Serve with patis (fish sauce) and calamansi juice as sauce.
VIDEO:
Video Commentary: This came out pretty well. Thanks to the source above. ! Next: kutchinta

Break

Hello! It's been a while since my last blog. I had to finish up a website so I've been slacking a little. Don't worry, I'll be back soon. If you have any suggestions as for my next recipe, feel free to comment. Otherwise, I'm making carne asada tomorrow!

pastry cream

makes rice sticky? I wish I saw this Top Chef episode before I made my sticky rice...

Day 17- Buko salad

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TODAY'S RECIPE: Buko salad
Blog Commentary: This salad is a very very sweet (surprise!) potato-like salad. I took out the condensed milk because my hubby doesn't really like sweet things. The sweetness comes from the Nestle cream already so I thought we'd be good, but if I wasn't serving this to my hubby, I would have included the the condensed milk. This is a very quick and easy dessert (except for the wait of freezing it).
Reference: http://www.recipezaar.com/Buko-Salad-Filipino-Young-Coconut-Fruit-Salad-306016
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
3 cups coconut meat, grated (or you can buy it canned) 1 (15 1/2 ounce) can fruit cocktail, drained (don't use the juice from the can) 1 (10 1/2 ounce) can Nestle cream 1 (10 ounce) can sweetened condensed milk 1 cup whole kernel corn (optional) 1/2 cup cheddar cheese, grated (optional)	2 cups macapuno strings (canned) 1 cup of coconut gel (canned) 1 (15 1/2 ounce) can fruit cocktail, drained (don't use the juice from the can) 1 (10 1/2 ounce) can Nestle cream 1 cup of sweet sugar palm fruit (canned) 1/2 cup cheddar cheese, grated 1 (10 ounce) can sweetened condensed milk (optional)
Procedures:	Procedures:
1. Combine and toss together all ingredients. 2. Freeze in the freezer. 3. Take it out and enjoy the cold desert.	1. Combine and toss together all ingredients. 2. Freeze in the freezer for at least 30 mins- 3 hrs. 3. Take it out and enjoy the cold desert.
VIDEO:
Video Commentary: Hey! I got footage now! Will post when I can! Next: Polvoron

Day 16- Beef caldereta

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TODAY'S RECIPE: Caldereta
Blog Commentary: Another beef course. This one resembles Picadillo, especially the sauce. The main difference is the meat used. You can use different types of meat with this. As the recipe on the site says, goat meat or chicken can be use (instead of beef). If you're "beef"ed out, try using chicken. I've never tried goat with calderetta.
Reference: http://www.whats4eats.com/soups/caldereta-recipe
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
Beef round or chuck, cubed -- 2 pounds White vinegar -- 1/4 cup Soy sauce -- 1/4 cup Oil -- 2-3 tablespoons Onion, chopped -- 1 Bell pepper, chopped -- 1 Garlic, minced -- 1/4 cup Tomato sauce -- 2 cups Stock or water -- 2 cups Potatoes, peeled and cubed -- 2 cups Peas -- 1 cup Salt and pepper -- to taste Liver pâté (optional) -- 1/4 cup	Beef round or chuck, cubed -- 2 pounds White vinegar -- 1/4 cup Soy sauce -- 1/4 cup Oil -- 2-3 tablespoons Onion, chopped -- 1 Bell pepper, chopped -- 1 Garlic, minced -- 1/4 cup Tomato sauce -- 2 cups Stock or water -- 2 cups Potatoes, peeled and cubed -- 2 cups Peas -- 1 cup Salt and pepper -- to taste
Procedures:	Procedures:
1. Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1-8 hours. Remove the meat from the marinade and pat dry, reserving the marinade. 2. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl. 3. When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3-5 minutes to cook down somewhat. 4. Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes. 5. Sir in the potatoes, peas, salt and pepper and simmer for another 20-30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary. 6. Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.	1. Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1-8 hours. Remove the meat from the marinade and pat dry, reserving the marinade. 2. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl. 3. When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3-5 minutes to cook down somewhat. 4. Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes. 5. Stir in the potatoes, peas, salt and pepper and simmer for another 20-30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary. 6. Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.
VIDEO:
Video Commentary: Hey! I got footage now! Will post when I can! Next: Buko salad

Day 15- Halo-halo

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TODAY'S RECIPE: Halo halo
Blog Commentary: Another dessert. Even though we had a recipe dessert yesterday, I was still in a dessert mood as we had thai for dinner. The most important thing about this dessert is getting the right type (as I figured out when making this) of glass because if it's to tall, you can't scoop ALL THE WAY down the glass without soaking your hand, unless you have a long spoon. If the glass is too wide or you use a bowl, everything seems to blob all the together. I would recommend the glass they use in the picture or a brandy glass. Another challenge was probably cutting the jackfruit. You can buy jackfruit in a can but again, the fresher the ingredient, the better. If you don't know how to cut a jackfruit (like me) here's a youtube vid I referenced: http://www.youtube.com/watch?v=FTUhf-CQnbc . Great thing about this dessert is that there's no baking involved. I changed from the coconut to macapuno because I like the taste better and also changed the milk to evaporated/condensed milk. Again, I like the sweets! NOTE: The recipe is for 4 glasses. The procedures is by the glass.
Reference: http://www.pinoyrecipe.net/halo-halo-recipe-a-filipino-dessert/
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
1 ripe large banana 2 ripe mangoes or 1 cup canned ripe mango 1 cup firm gelatin set into gel and cut into 1/2-inch cubes 1 cup canned ripe jackfruit 1/2 cup sweet corn or chick peas (garbanzos) 1 cup young shredded coconut, fresh or canned 1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes 2 cup shaved ice 2 cup milk 4 scoops of favorite ice cream 1/2 cup chopped peanuts or rice krispies	1 ripe large banana 2 ripe mangoes or 1 cup canned ripe mango 1 cup firm gelatin set into gel and cut into 1/2-inch cubes 1 cup canned ripe jackfruit 1/2 cup sweet corn or chick peas (garbanzos) 1 cup young shredded macapuno, fresh or canned 1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes 2 cup shaved ice 2 cups of evaporated milk 4 scoops of favorite ice cream 1/2 cup chopped peanuts or rice krispies
Procedures:	Procedures:
1. Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds. 2. Prepare 4 glasses. Divide each ingredient into 4 equal parts. 3. In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin. 4. Top with 1/2 cup shaved ice. 5. Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream. 6. Sprinkle nuts or rice krispies over it.	1. Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds. 2. Prepare 4 glasses. Divide each ingredient into 4 equal parts. 3. In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin. 4. Top with 1/2 cup shaved ice. 5. Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream. 6. Sprinkle nuts or rice krispies over it.
VIDEO: LOST ALL MY FOOTAGE for this week!
Video Commentary: Next: Calderetta

Day 14- Cassava cake

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TODAY'S RECIPE: Cassava cake
Blog Commentary: I never knew what a casava cake was until I wikied it : http://en.wikipedia.org/wiki/Cassava. According to wiki, the flour is supposed to be made of tapioca. I'm not sure if you can make the grated cassava (maybe from flour and tapioca pearls?) but I bought two frozen grated cassava flour which I found in an Asian supermarket. Not sure if Ralph's or Shoprite have it. If anyone knows how to make a cassava cake without cassava or if it's sold in general grocery stores, please let me know. I changed the topping from egg yolks to condensed milk because I like my sweets. :-)
Reference: http://www.recipezaar.com/Cassava-Cake-28845
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
2 lbs grated cassava 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping) 1 (12 ounce) can evaporated milk 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping) 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping) 2/3 cup sugar 3 eggs, plus 3 egg whites 1 cup grated coconut Topping 3 egg yolks	2 lbs grated cassava 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping) 1 (12 ounce) can evaporated milk 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping) 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping) 2/3 cup sugar 3 eggs, plus 3 egg whites 1 cup macapuno strings Topping 3 egg yolks (or a can of condensed milk)
Procedures:	Procedures:
1. Preheat oven to 325° f. 2. In large mixing bowl combine cake ingredients. 3. Mix well. 4. Pour equally into two large greased rectangular pans. 5. Bake until top is no longer liquid (approximately 30 minutes). 6. Mix topping ingredients well and spread evenly on the two cakes. 7. Bake an additional 20 to 30 minutes. 8. Cool cakes completely. 9. Slice each cake into 24 equal squares.	1. Preheat oven to 325° f. 2. In large mixing bowl combine cake ingredients. 3. Mix well. 4. Pour equally into two large greased rectangular pans. 5. Bake until top is no longer liquid (approximately 30 minutes). 6. Mix topping ingredients well and spread evenly on the two cakes. 7. Bake an additional 20 to 30 minutes. 8. Cool cakes completely. 9. Slice each cake into 24 equal squares.
VIDEO: LOST ALL MY FOOTAGE for this week!
Video Commentary: Next: Halo halo

Day 13- Picadillo

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TODAY'S RECIPE: Picadillo
Blog Commentary: Picadillo is basically a soup-like dish with a bunch of ground stuff (beef and pork) with potatoes and yummies. My main regret was putting too much fish sauce and not enough tomatoes. Eeek. Some picadillo, especially, ones in the stores, are more orangey and have a thicker paste (not as watery). However, this recipe and the picadillo my mom makes are a little watery. So if you want soup with some meat, you'll love this dish. Enjoy!
Reference: http://www.ex-designz.net/recipedisplay.asp?rid=2147
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
1/2 lb. ground beef 1/2 lb. ground pork tbsp. minced garlic 1 tbsp. oil 1/2 cup minced shallots 1 cup cubed tomatoes 4 cups water 2 cups diced potatoes Patis (fish sauce) or salt and ground pepper to taste	1/2 lb. ground beef 1/2 lb. ground pork tbsp. minced garlic 1 tbsp. oil 1/2 cup minced shallots 2 cups cubed tomatoes 4 cups water 2 cups diced potatoes Patis (fish sauce) or salt and ground pepper to taste
Procedures:	Procedures:
1. Saute garlic in oil until brown. 2. Add shallots and tomatoes and cook until soft. 3. Add ground beef, pork, patis (fish sauce or salt) and ground pepper. 4. Add water and potatoes. 5. Simmer until done.	1. Saute garlic in oil until brown. 2. Add shallots and tomatoes and cook until soft. 3. Add ground beef, pork, patis (fish sauce or salt) and ground pepper. 4. Add water and potatoes and boil. 5. Simmer (for about 25-30 mins) or until done. 6. Serve with rice.
VIDEO: LOST ALL MY FOOTAGE for this week!
Video Commentary: Next: Cassava cake

Day 12- Biko sticky rice

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TODAY'S RECIPE: Biko sticky rice
Blog Commentary: Continuing with the rice theme (no I didn't have anymore leftovers). Besides we need a different kind of rice anyways. I couldn't find the malagkit rice or any sticky rice so I decided to find some sweet rice. bad decision. Find sticky rice! That is very very important. Sweet rice won't do. While the flavors might be there in the end, it's the not the same without the sticky part of the rice. I also took out the jackfruit because I didn't have any then. Plus, I don't think it's the integral part of the recipe. The sweeter, the better for me. And the jackfruit does't really add to the sweetness of the rice for me.
Reference: http://www.grouprecipes.com/29137/biko-filipino-sweet-rice.html
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
4 cups of sweet rice ( sticky) 4 cups water for cooking the rice 4 cloves of garlic, minced 1lb. brown sugar 2 cups coconut milk 1 bottle jackfruit ( langka) condensed milk	4 cups of sweet rice ( sticky) 4 cups water for cooking the rice 4 cloves of garlic, minced 1lb. brown sugar 2 cups coconut milk condensed milk
Procedures:	Procedures:
1. Cook the rice in the rice cooker while waiting boil the coconut milk and mix with the sugar. keep stirring until it gets very sticky. scoop some juice for topings. pour the jackfruit and mix with the rice. bake if you want ( 20 mins.) then put the toppings.	1. Cook the rice in the rice cooker while waiting boil the coconut milk and mix with the sugar. keep stirring until it gets very sticky. scoop some juice for topings. 2. Preheat oven for 300 degrees and bake for 20 mins. 3. Then put the toppings.
VIDEO: LOST ALL MY FOOTAGE for this week!
Video Commentary: I also noticed that the coconut milk didn't get as sticky as I would have liked it to be. So, I may change that to coconut creme or something with a thicker substance or continually add to the sugar while stirring instead of just adding everything at once. Next: Picadillo

Day 11- Tocilog

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TODAY'S RECIPE: Tocilog (tocino, garlic fried rice, and sunny side up egg)
Blog Commentary: I bought some tocino this weekend and wanted to use it but since I'm doing a cooking blog, frying up a tocino isn't really cooking so I decided to add the sinangang, which is garlic fried rice, along w/ the egg to make Tocilog for breakfast! Below is the recipe for the fried rice and basically fried the egg and fried the (pork) tocino that I bought from an asian supermarket. Great, hearty breakfast! I just made some changes to the rice (as I had eggs whites left from the yema balls recipe).
Reference: http://www.simplecomfortfood.com/2009/06/13/sinangag-filipino-garlic-fried-rice/. http://philq8yummies.wordpress.com/2007/08/07/tocino-garlic-rice-and-sunny-side-up-egg-tocilog/
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
Fried Rice 3 cups of day old, cooked rice 3 tbsp olive oil 4 cloves of garlic, minced 3 eggs, scrambled with 2 tbsp milk, 1 tbsp oil salt pepper 2 tbsp soy sauce Chives, chopped for garnish Optional ingredients; onion, bacon, ham, peas, tocino, corned beef	Fried Rice 3 cups of day old, cooked rice 3 tbsp olive oil 4 cloves of garlic, minced 6 egg whites, 1 egg, scrambled with 2 tbsp milk, 1 tbsp oil salt pepper 2 tbsp soy sauce Chives, chopped for garnish 3 piece of diced cooked ham
Procedures:	Procedures:
1. Begin by beating your eggs in a small bowl. To a small skillet, add about 1 tbsp of oil, and add in your eggs, cooking on both sides. Once cooked, remove to a cutting board and let cool. 2. To a large skillet, add the 3 tbsp of oil, and bring to a medium-high heat. Add in the garlic, and cook for a minute or two, until it becomes a light golden brown. Once it is browned, remove with a slotted spoon and set aside on some paper towel. 3. Add the rice to the oil, and begin to break it down, mixing it well, so the oil gets on all of the rice, and begins to fry. 4. Lower the heat to medium-low. Slice the cooked eggs, and get a nice dice on them. Add them to the rice, and mix well. I used three pieces of ham, and diced that as well. Add that to your fried rice, or use your optional items as well. Mix well. Add the soy sauce, and mix well. The soy sauce adds a bit of flavor, but is nice for the coloring. 5. Take half of your garlic chips and add to the rice, mixing well. You are done. Add to your serving bowl, sprinkle with the remaining garlic chips, and garnish with chopped chives.	1. Begin by beating your eggs in a small bowl. To a small skillet, add about 1 tbsp of oil, and add in your eggs, cooking on both sides. Once cooked, remove to a cutting board and let cool. 2. To a large skillet, add the 3 tbsp of oil, and bring to a medium-high heat. Add in the garlic, and cook for a minute or two, until it becomes a light golden brown. Once it is browned, remove with a slotted spoon and set aside on some paper towel. 3. Add the rice to the oil, and begin to break it down, mixing it well, so the oil gets on all of the rice, and begins to fry. 4. Lower the heat to medium-low. Slice the cooked eggs, and get a nice dice on them. Add them to the rice, and mix well. Add slices of ham to your fried rice, or use your optional items as well. Mix well. Add the soy sauce, and mix well. The soy sauce adds a bit of flavor, but is nice for the coloring. 5. Take half of your garlic chips and add to the rice, mixing well. You are done. Add to your serving bowl, sprinkle with the remaining garlic chips, and garnish with chopped chives. 6. Fry the eggs and tocino. 7. Serve together, like picture.
VIDEO: LOST ALL MY FOOTAGE for this week!
Video Commentary: Next: Biko Sticky rice

Update! update!

Okay so I started to slack (not on my cooking) but my blogging. I kept all of my footage in my camera for the whole week's recipes and cooking experience. As I started to import them today, I somehow LOST ALL of the footage (what good is a 16GB memory stick if it can only keep 2 GB of it's footage???!!!!!!!!!!) Un-effin' believable. Most of the recipes (especially the sticky rice one) didn't turn out so well and shouldn't be noted or shown anyways. Maybe this was an indication for me to only document and put a video up for the SUCCESSFUL recipes and not my failures because what good would that do for anyone? I'll just look foolish and while foolishness does get a lot of audience (mostly critiques), but that's not helping anyone.

Day 10- Yema (candy) balls

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TODAY'S RECIPE: Yema Candy Balls
Blog Commentary: I went to the dentist today. This was my first check up in about a year and a half. Before then, I still had to get some things done to my teeth (I'm not a good flosser). Suffice it to say that the check up didn't go well. Basically throughout the whole process as Dr. Lee was naming teeth numbers and acronyms that I think he made up because I've never heard anyone say those acronyms before, I was cringing with every deep as he made as we was looking at my teeth and looking back at the x-rays. At the end of the visit, he basically told me to "hang in there." haha. I don't know whether he was talking to me or my teeth (as some might fall out any second). I'm only 26 years old and this should not happen. Now you would think that after hearing that news about my teeth I would swore off sweets forever. Well, the masochist in me, I guess, decided to cook some Yema Candy! Ow! Yema candy is basically this sweet candy, resambling an Irish potato, but sweet and much softer and airy (maybe less calories) than an Irish potato. It's good (if you make it right), but knowing me and deserts, my fingers are crossed for this one as I am REALLY craving this. I'll just brush and floss twice tonight :-).
Reference: http://www.best-recipe.net/recipedetail.aspx?id=1359
ORIGINAL RECIPE:	JO'S RECIPE:
YEMA BALLS CANDY Ingredients	YEMA BALLS CANDY Ingredients
1/2 can CARNATION Condense Milk 6 egg yolks 1 tbsp. calamansi juice 1 cup sugar	1/2 can Condensed Milk 6 egg yolks 1 tbsp. lemon juice 2 tbsp. of butter 1 cup sugar
YEMA BALLS CANDY Procedures:	YEMA BALLS CANDY Procedures:
1. Combine all ingredients except sugar in a kawali. Cook stirring constantly over low fire until mixture leaves the sides of the pan. Cool thoroughly then shape into 1/2-inch diameter balls. Let stand for about 10 min. 2. Caramelize sugar. Dip yema balls in caramel using a toothpick. Make sure the whole ball is coated. Arrange in a greased tray and cool. Wrap in cellophane.	1. Melt the butter. Combine all ingredients (except sugar). Cook stirring constantly over low fire until mixture leaves the sides of the pan. Cool thoroughly then shape into 1/2-inch diameter balls. Let stand for about 10 min. 2. Caramelize sugar. Dip yema balls in caramel using a toothpick. Make sure the whole ball is coated. Arrange in a greased tray and cool. Place in a small baking cups.
VIDEO:
Video Commentary: Ahhh! I took the mixture out too soon. The balls ended up being too soft and the caramel hardened before I could dip it. Damn it, damn it, damn it! Next: Tocilog Breakfast!