Filipino Leche Flan Recipe

Leche Flan is the Filipino version of caramel pudding or crème caramel. It's an egg-based dessert so popular, that it's served in almost every special occasion or family gathering. Some people prefer their leche flan to not be so creamy and a bit airier. I, on the other hand, like my flan smooth, rich, and creamy.

Home-cooked Leche Flan (@thegrub78) on Dec 12, 2014 at 4:30am PST

Ingredients:

• 10 egg yolks
• 375 ml or 1 can condensed milk 
• 375 ml milk
• 1 tsp vanilla
• 6 tbsps. sugar for caramel

Steps:

1. Mix all the wet ingredients in a bowl and using whisk, stir gently. Do not beat so as to prevent bubbles from forming. Set aside.
2. Caramelise the sugar. Usually, a llanera (steel mold that's traditionally used to make flan) is placed on medium heat to caramelise the sugar. Since I don't have one handy, I just caramelise the sugar in a pan, then transfer it into a normal steel mold. For this recipe, I used 2 round molds with a diameter measuring around 18cm.
3. Keep an eye on the sugar making sure it doesn't get burnt. Once some of the sugar starts to melt, swirl the pan a bit to aid the rest of the sugar to caramelise faster. Do NOT stir. Once the sugar turns golden brown, it is ready. 
4.  Transfer caramelised sugar into molds making sure that the bottoms are covered. Let cool for 5 minutes. 
5. Prepare your steamer. If you don't have a steamer, use a big pot that can fit the two molds, or use two pots. Fill the pots with 3-4 inch-deep water, and put a metal stand at the bottom where you can place your molds on top it so the molds don't touch the water. Bring water to a boil.
6. Strain the flan into the molds and cover with aluminium foil. Make sure to cover properly so water doesn't get in. 
7. Place molds into the pots and steam for 40-45 minutes.
8. Let cool and refrigerate.
9. Run a knife around the mold, put a serving plate/dish on top, and turn upside-down to get the flan out of the mold. 

Enjoy!

Easy Pork Sinigang Recipe

Here's my version of pork sinigang. I like it sour and with a lot of veggies. Since I haven't cooked this in a long time, I kinda forgot what some of the ingredients were as I was in the supermarket. Good thing the lady weighing the veggies was there to help me out.

Ingredients:

1/2 kilo pork, cut into chunk cubes
1 medium onion, sliced
2 medium tomatoes, sliced
2 eggplants, sliced
1 bunch of kangkong (I usually cut off the thick stalks)
1 bunch of string beans, cut into 2" long
1 small radish, cut into thin round slices
1 liter of water
1 packet of sinigang mix (I used almost 2 packets since I like it sour)
2 tbsps patis (fish sauce)


In a pot, add water, pork, onions and tomatoes and bring to a boil. Lower heat and simmer for 15 minutes or until meat is tender. Add sinigang mix, fish sauce, string beans, radish and eggplant and simmer for another 10 minutes. Throw in the kangkong and simmer for another 2 minutes.

Pinoy Food with a Twist

Last night, I attended the graduation dinner of two of my sister's nieces-in-law. It was something that I really didn't wanna attend since it would just serve as a reminder that I am getting older until I found out that it was to be at Bistro Laudico. I have heard of the accolades, praises and have seen his ice cream commercial but have never really sampled any of his creations. Because of this, and the fact that it was going to be a free meal, I decided to accept the last-minute invitation.

Dinner started around 7pm. They have a promo for P788 where you can order whatever you want from the menu. The dishes may be shared for as long as the people you are sharing it with are also availing of the promo. There were a lot of choices from appetizers, soups, salads, rice dishes (silogs), pandeninis, main course, desserts and drinks.

Most of what's on the menu are Filipino dishes but with a twist. Some of what we ordered were the Angus beef Kare-kare, Binagoongang Cripy Pata, Wagyu and Lengua Estofado, Maja Blanca Cheesecake, Banana Q tart, Suman cake, Paella Arrozcaldo and a whole lot more.

While a lot of the guests loved the food, I, on the other hand, thought it was just ok .Call me unadventurous but a lot of the Pinoy dishes I grew up eating are what I'd consider "comfort food". I want them to taste exactly how I remember them to taste when I was younger. I guess there are just some things that are better left unchanged.

For the more adventurous, I recommend that you call ahead and inquire about their eat-all-you-can promo.

Bistro Laudico is loacted on the Ground Floor of the Net Square building in Bonifacio Global City.