A Traditional Filipino Dessert: Leche Plan

Organic eggs are being sold in the town market today and my sisters workplace (their coop farm) started to produce them, the other day she came home with two trays of organic eggs, she was asked by our mother to order and buy them. Organic eggs are a bit expensive compared to free-range eggs, but as it says they are healthier to eat because the chickens were fed with organic feeds and no antibiotics used in them.

Having too many eggs at home, my mother decided to cook leche plan, so she asked me to wash her large steamer and as she started cracking the eggs, I have noticed, she can't separate the yolk and the whites properly, so I told her that I will do it. I have mastered separating the yolks and the egg whites because I have been doing that for almost five years in Korea, when preparing J's meal after work.

As my mother mixing the ingredients, she asked me to buy another can of condense milk in the store as well as cream, but since the latter isn't available, when my BIL came home they went to town to buy it. Instead of using the gas range we used charcoal to steam the custards.

Leche Flan is a popular and easy-to-make Filipino custard dessert. It is made-up of eggs and milk with a caramelized sugar on top.

Ingredients:

• 12 egg yolks
• 1/4 brown sugar
• 3 cans of condense milk (306ml each)
• 1 can of creamdensada (410ml)
• 1 pack of Nestle All Purpose Cream (250ml)

Procedure:

1. Create a mixture by mixing the egg yolks (with one egg whites), condense milks, creamdensada, a little bit of sugar and all purpose cream
2. Add some brown sugar at the traditional oval llaneras and preheat them until the brown sugar burnt
3. Add the mixture at the llanera and steam them until cook
4. Let it cool and refrigerate

The leche plan we made was very sweet and smooth in texture, it was just a little bit hard to remove them upside down from llaneras that's why they have cracks.

Shopping in World Food

I went to downtown today to buy frozen chicken breast, my husband ate boiled chicken breast as part of his work-out meal. I have to go to downtown because they're not available at the supermarket around us, while waiting for the bus going home I decided to walk inside the World Food (Asian Store) beside the bus stop. I have thought I would just buy Filipino foods for my weekly supplies rather than buying the same food all over again in NongHyup Supermarket.

I have enjoyed looking around and I didn't notice that I already have a lot of food in my basket but still I went to the vegetable freezer to check if they have Filipino vegetables and I was happy to see that they have string beans, water spinach and bitter melon. It means I don't need to go to Seoul just to buy these vegetables.

When I pay in the counter the owner handed me free pork noodles which I am thankful with.

Chicken Adobo with Kangkong

On our last shopping day I bought chicken and sprite so I can cook chicken adobo with sprite but unfortunately my husband drink the can of sprite when we had a spicy BHC chicken. So instead I cooked my adobo with string beans and kangkong, I also added the ladies finger because they're getting old. I bought these vegetables on Sunday at Filipino market in Hyehwa. I just thought it would be easier if I cooked them together rather than separately as I am also planning to cook the vegetables in soy sauce.

Cooking this is just like the normal adobo you just need to add the vegetables when the chicken is already tender. I just used half of the chicken so I will not get tired of eating adobo.

My Version of Sisig

As I am blog hopping today I just felt dizzy then I suddenly remember I am not eating yet,  so I immediately get up the bed and find something to cook in the fridge. What I found is 184g of pork, so  I fried it with its natural oil and chopped some onions, I made my own version of Sisig. Mixing the meat with lazy lime, black pepper, soy sauce  and a little dashed of salt. My grandfather usually prepare Sisig way back then when he is still alive to be there "pulutan" as a child I love tasting what older people eat even sometimes they're going to tell me, it is not allowed for kids and it will makes me sick.

If you don't know yet according to Wikipedia  Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices. That's why its popular to Tarlac, because it was originated in Central Luzon.