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.

It was been a long time since I have no update with my food blog, maybe because I don’t cook anymore.  I was asking my younger sister to look after this blog but she is not interested, I was giving it to her since she was the one who does the cooking which mean she can write better about the food.

When they went to town a week ago they bought cassava for ₱20.00 per pile, it was cheap since it is cassava season. We are initially planning to just boil the cassava in coconut milk but since my father had a few heads of coconut we made a “suman” out of the cassava.  Suman is a native Filipino rice cake (kakanin) that consists of grated cassava, brown sugar, and coconut cream. The mixture is wrapped and sealed individually using banana leaves.

Ingredients

• grated cassava
• 1/2 kg brown sugar
• wilted banana leaves for wrapping the suman

Cooking Procedure

1. By using a cheesecloth, squeeze the grated cassava to remove the juice from it and after combine the grated cassava, brown sugar and grated coconut in large mixing bowl.
2. Get a portion and put over the wilted banana leaves then roll and wrap properly.
3. Arrange them in a  pot, and boil them with water or coconut milk until done.

The other day we had milk fish in sour soup but instead of using tamarind powder, we used raw tamarind. The tamarind was bought in the local market, there’s plenty of fresh vegetables since it is market day.

Ingredients:

Milk Fish, Tamarind,  Green Pepper, Onion, Vegetables (Ladies Fingers, Eggplant, String Beans and Water Spinach)

Procedure:

1. Separately boil the tamarind to create sour soup, then squeezed the tamarind to get more juice out of it
2. In a new pot, use the sour soup and add the vegetables, simmer a little
3. Add the fish, green pepper, onions and let it cooked for 5 minutes
4. When it is almost cooked add the water spinach and seasoned with salt to taste
5. Serve with hot rice