Laing by a Bicolana in Amersfoort

This is Laing.  and it suddenly just got achievable to me.

These are what it is made of:

This is the main ingredient, which gives it it's distinct, unique flavor...

Dried Gabi Leaves which are not that easy to come by

... when combined with these.

\

Coconut Milk, Coconut Cream, and Salted Shrimps

This is what makes it sinful.

Pork slices with just the right amount of fat. =P

This is what makes it hot, and i mean REALLY HOT!

Chilies, with all the seeds in them!*pursing my imagination induced inflamed lips*

Read the full story/recipe [a.k.a. labor of love] here.  keep a hanky in your hand, to wipe your chin, because i guarantee you will drool.  The author/cook is an online buddy who i'm still trying to convince to start a food/recipe blog.

Laing By Malou Prestado

and you can thank me... right about now. =D  You are all WELCOME!

Creamy Squash Soup

served over corn grits and sprinkled with chili pepper flakes

I've always loved pumpkin soup. i order it every time i see it in the menu. so far, the Cafe Andessa version is the one that pleasantly sticks to memory. it is creamy and rich but not cloying. of course, i tried to replicate it. i did not quite succeed at their version but this one is not bad either. try it. for best results, serve during cold, rainy nights.

don't ask me where i got the recipe, i copied it from somewhere i don't remember. and yes, i tweaked it a little, okay, a lot. =P

Ingredients:
1 tablespoon olive oil
1/2 of an onion
2 whole cloves of garlic, crushed
1/4 of a whole squash, chopped
salt and pepper

put all of the above in a pot, cover with water or broth, boil until pieces are soft and easily fall apart. add the following

a pinch of cinnamon
3 tablespoons coconut milk
3 tablespoons all purpose cream

mix and bring to a boil, puree with an immersion blender. you may add a drop or 2 of EVOO upon serving.

spaghetti in pesto and cream

i dunno if this is italian but i was just trying to imitate a dish i love in one of the cafes here in davao. this recipe of mine is more generous with mushrooms and pine nuts though. =D


Ingredients:
spaghetti cooked al dente
straw mushrooms, roughly chopped
home made or bottled pesto
olive oil
minced garlic and onion
dry roasted pine nuts
all purpose cream - 1 tetra pack
salt and pepper
grated parmesan and fontina cheese
water for thinning out sauce

note: you can play with the measurements, put in any of the ingredients as much or as little as you like


Directions:
saute garlic and onions in olive oil. add chopped mushrooms.
add all purpose cream when mushrooms are wilted, salt and pepper to taste.
add pesto and half of the pine nuts
add grated cheese
add water if you find the sauce too thick
add cooked spaghetti.
mix well.
top with remaining pine nuts, sprinkle with cheese.
serve hot
enjoy eating. =P

mango float

this must be one of those recipes na gas-gas na or to me is actually 'ho-hum'. pero as i said, i had no choice cause baka masayang lang ang mangoes namin. and besides, when you eat it na, the ho-humness of it disappears. it is yummy.

as i said, i usually don't measure. but i think the most important thing here is the time you give it to set. so make this the night before you serve it or at least 4 hours to set.

ingredients:
6 - 8 ripe mangoes
about 4 cups powdered graham crackers
walnuts, roughly chopped
about 4 tbspns butter for melting
about 500 ml of all purpose cream
about 1/2 can condensed milk
1 sachet knoxx gelatin

for the crust:
melt butter in the pan, turn off heat, and pour in powdered grahams. mix well. pat down and even out first thick layer of graham onto your mold.

for the filling:
in a mixing bowl pour in all purpose cream and condensed milk. mix well. dissolve knoxx gelatin in a little water, than add a little hot water, pour into mixture and mix well. wait a few minutes for it to thicken, meanwhile slice the cheeks off your mangoes, scoop out the meat and slice as thinly as you want. Check if the mixture has already thickened a bit.

Layering:
Slowly pour in thickened mixture onto the first layer of graham till all is covered, you can make it as thick as you want. Spread out mango slices and sprinkle walnuts as much as you want. Repeat another layer of graham and so on. Put inside ref to set.

Note: ala akong walnuts this time so pure mango lang, masarap pa man din. =D