Posts Tagged "Mango"

Mango Samurai (Filipino Mango Crepes)

Many moons ago, there use to be competitions among the hotels in Manila as to who could come up with delectable desserts. My memory is a bit slow as to which hotel came up with this delicious dessert but that is how I came to make my own version. One would say that crepe is French, but we do have our fresh lumpia wrapper that is made of crepe, therefore, we could say that this Mango Crepe is also Pinoy.   Crepes – makes 8 pieces of 8-inch crepes Crepes Ingredients: 2 whole eggs 70 grams (1/2 cup) all purpose flour 50 grams (1/4 cup) melted butter 1 cup fresh milk 1/8 teaspoon freshly grated nutmeg Crepes Procedure: In a blender, place all the ingredients and mix till batter is smooth. Let stand in refrigerator for about 4 hours. Using a non-stick frying pan, pet pan on medium heat. When a drop of water dropped on pan sizzles and rolls, pan is ready. Pour 1/4 cup of the mixture into frying pan and make sure that you fill the bottom of the pan by tipping and tilting the pan, covering any holes left with a drop of batter or just by tilting in that direction. The lift the crepe by using a spatula and see if it is slightly brown and then flip over slowly and cook the other side till also light brown. Place cooked crepe on baking or plastic paper, separating each with the paper and stacking them one on top of the other. Cover top with another baking/plastic paper. Set aside. Sauce Ingredients: 21 egg yolks 3/4 cup (150 grams) sugar 1 cup cream 2 cups fresh milk 1/3 cup orange liqueur – Cointreau or Grand Marnier   Sauce Procedure: In a double boiler, place the yolks and sugar and mix tell blended and then pour in the cream and milk. Fill the double boiler bottom with just 1 inch water and put over medium heat and place top part. Mixing continuously, cook the sauce till it is slightly thick; the sauce coats the back of a wooden spoon. Remove from the top from the base and continue stirring till slightly cool; then add the orange liqueur. Set aside. Filling Ingredient: 4 to 6 ripe yellow mangoes – the best of course is the Carabao mango – peel and slice into 1-inch cubes Assembly Procedure: Use a 14-inch by 8-inch by 2-inch high serving dish. Take one crepe and place on a plate. Arrange 1/3 to 1/2 cup of cubed mangoes on the middle of the crepe and just roll up. Place on one side of serving dish, crosswise; repeat and place rolled crepes beside each...

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Salsa Ana (A Vinagretta Sauce)

Salsa Ana (A Vinagretta Sauce)

Ladies Lunches bring out my creative juices, thinking of what new dish would titillate my friends’ taste buds. On one such occasion, I needed to come up with a salad cum sauce. A few days before the intended Ladies Lunch, I had some left over salted red eggs, intense tomatoes, and rocket leaves. The light bulb in my head brought me back to the time my mother used to make vinagretta sauce. This vinagretta has nothing really to do with what is known as vinaigrette dressing; which is the vinegar, mustard, oil, salt and pepper dressing. The only common ground my mother’s vinagretta had to do with the vinaigrette is that it had white palm vinegar, oil, salt and pepper but the rest was the famous Kapampangans love for sauces. Mom’s vinagretta had tomatoes, salted red egg, onion, and pickle relish, plus the palm vinegar (sukang sasa), salt, pepper, and sugar. My mind went again on its hundred a minute spin. What if I jumble it in a different way and the result was just awesome! A salad cum sauce. You can eat it as a salad or use it as a sawsawan for grilled or fried seafood or fish. Best friend forever Marja says, “it’s good even with just rice.” Ingredients: 500 grams tomatoes (my preferred varieties to use are kumato or intense tomatoes, but your favorite variety will do) – seeds removed, then diced 2 salted eggs (aka red eggs) – peeled, cut into tiny squares ½ to 1 half ripe (aka manibalang or not quite ripe) mango – chopped into tiny cubes 1 cup finely chopped onion ½ cup horseradish – diced a little smaller than how you diced the tomatoes 4 cups coarsely chopped rocket greens Procedure: In a large serving salad bowl, mix all the ingredients except rocket greens. Let the mixture sit for 30 minutes. This will allow the flavors of the different ingredients to blend with each other. When ready to serve, arrange the rocket greens on top. Let your family or guests add the rocket according to their preference, and they mix it when they serve...

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