Mango & Sultana Jelly
This is a refreshingly delicious dessert that would delight even the most fastidious eater.
If you can find a ripe carabao mango, please do so. It is apparently the sweetest fruit ever.
Anyway this recipe is called mangga gulaman in the Philippines and the recipe has been tried and tested and of course tasted a million times. 🙂
• 1 large mango, peeled and chopped in small pieces but not too finely
1 heaped tablespoon sultanas or raisin
1 packet plain jelly
2 tbsp sugar
- Pour boiling water into a measuring jug; the amount of water should correspond with the jelly packet’s instruction.
- Pull apart the jelly and place on a mould or an heatproof serving dish.
- Pour the measured boiled water over the jelly. Add the sugar. Mix until everything has dissolved.
- Leave to cool a little then add the mango and raisin.
- Leave covered to cool completely and then refrigerate until set.
Sapin Sapin, Photo by Arnold Gamboa
Sapin Sapin Recipe
Sapin sapin is a dessert made up of colourful layers of glutenous rice.
Brown Derby Pudding, photo by JMortonBrown
Brown Derby Pudding
This delicious pudding is so easy to make.
For the base, use a ring donut.
Mix some vanilla ice-cream with whip cream. Pipe this mix over the donut as per the photo above.
Sprinkle some pounded nuts and finally drizzle with softened dark chocolate.
Fun and fantastic dessert.
Camote Cue, photo by JMorton
Camote Cue (Caramelised Sweet Potato)
When it was merienda time (2-3pm snack time) in the Philippines, we used to queue up for the still frying caramelised sweet potato in one of the street vendors in Tondo, Manila. It was hypnotic to watch the bubbling cooking oil as it cooks the camote. We then had to watch how each circular slice was threaded into a wooden skewer.
This 2017 holiday in Manila, we had camote cue for snack and was surprised to be given elongated shapes sans the kebab stick. It tasted the same but I have to admit, I miss the way you take a bite from a slice of camote from the stick.
Anyway below is a simple recipe for this delicious snack, much loved by Filipinos.
- 2 sweet potato, peeled and sliced
- 1 cup brown sugar
- 1 cup cooking oil
- wooden skewer
- Heat a wok or a large pan and pour the cooking oil.
- Carefully heat the cooking oil and then stir in the sugar.
- When the sugar is heated up, it begins to break down and float up. Now add the slices of sweet potatoes.
- Fry each side for 7-10 minutes, allowing it to be covered with the caramelised sugar.
- Remove the sweet potatoes with slotted spoon from the wok and using a tong directly thread the caramelised sweet potatoes in a wooden skewer, usually three pieces in each skewer.
- Share and Enjoy.
Note: Be careful in cooking this recipe. Bubbling oil and boiling sugar are excruciatingly hot!
Tiramisu, photo by JMorton
Tiramisu is that indulgent taste of great pudding. It has that liqueur taste that would satisfy a decadent palate.
Below is a recipe which is courtesy of Gino D’Acampo for the BBC Food.
- 3 cups of strong black coffee, preferably espresso, cooled
- 3 tbsp caster sugar
- 6 tbsp Amaretto liqueur
- 2 eggs, separated
- 250g mascarpone cheese
- 250ml whipped cream
- cocoa powder, to dust
- 1 packet sponge lady finger biscuits
Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.
Add the mascarpone and beat until well mixed.
Fold in the whipped cream gently with a metal spoon.
In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loosen the volume.
Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
Smooth the surface and dust the top with the cocoa powder.
Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.
Raspberry Sorbet, photo by JMorton
Raspberry Sorbet Recipe
It is officially summer in the UK. Though there is still the occasional nip in the air, well that is UK weather for you, it can now get really hot and some cooling is needed.
What is better than a tasty chilling raspberry sorbet?!!!
Below is a recipe that can be followed easily. The recipe is from Kenwood. And it shows two ways of making the sorbet. First is rather manual and with more steps to follow, though not that hard to do, and second is by using an ice-cream maker.
Either way you’ll have a refreshing raspberry sorbet.
500g fresh raspberries
200ml cold water
125g caster sugar
- Put the raspberries into the blender with half of the water and mix until smooth on a medium speed. Strain through a fine sieve into a deep bowl.
- Put the remaining water into a pan with the sugar and heat, stirring until the sugar dissolves. Allow the syrup to cool.
- Stir the syrup into the raspberry purée then pour into a container. Cover and freeze for 45 minutes, then scoop the mixture back into the blender jug and give a few pulses to break up the crystals.
- Repeat twice then leave to freeze solid.
- About 30 minutes before serving, transfer the sorbet to the refrigerator so the sorbet can be scooped easily.
- Alternatively, if you have an ice-cream maker, you can make the sorbet in it without having to blend it during the freezing stages.
One of the things that I missed about the Philippines is the ritual of having snacks between meals. Afternoon snacks called merienda usually means calling to a nearby turo-turo, which sells street-food. You can usually find woks of boiling oil cooking banana cue (caramelised bananas in wooden skewers) camote cue (slices of caramelised sweet potatoes in skewers) and of course turon. I love turon the best because of the crispy and sweetened spring wrappers with it. Perfectly complement the sweetly delicious succulence of the banana within.
Below is the recipe. Just take care in cooking with deep fat.
Caramelised turon, by Arnold Gamboa
Turon Saba (Caramelised Banana Plantain Rolls)
- 1/2 dozen ripe saba (banana plantain)
- 1 cup chopped langka (jackfruit) (optional)
- 1 cup brown sugar
- lumpia (spring roll) wrappers
- oil, enough for deep frying
Cooking Procedures :
- Peel the bananas and then cut in half lengthwise, and cut each half into 3 pieces.
- Sprinkle each banana piece with sugar.
- Place a piece or two of banana over a lumpia wrapper, add a few sliver of chopped of langka (jackfruit) with it then carefully wrap the bananas like a spring roll. Secure and seal both ends with a wash of water or beaten egg.
- Fry in plenty of oil.
- Sprinkle sugar over your turon as it cooks. The sugar will caramelise and stick to the turon. Flip your turon to coat evenly with caramelized sugar. Fry until golden brown and crisp all over.
- Remove and drain in kitchen towel and also to give it time to cool down. Hot sugar is rather dangerous. 🙂
- Enjoy on its own or with a bit of ice-cream on the side.