If you’re craving for cake but don’t like baking, you can try your hand at this creamy and delicious ice box recipe. It’s made with fresh pineapples, mangoes, and cream. All you have to do is layer all the ingredients, pop it in the fridge and you’re all set!
Don’t forget to use Alaska Crema All-Purpose Cream when you make one—the richness of the cream gives a nice contrast to the tanginess of the mangoes and the pineapples.
2 tablespoons Alaska Sweetened Condensed Milk
1/2 cup crushed pineapple
1 pack Alaska Crema All-Purpose Cream1/4 cup pineapple juice
1 tablespoon unflavored gelatin24 pieces otap
4 pieces ripe mangoes, Sliced
- Mix Alaska Sweetened Condensed Milk with the crushed pineapple and set aside.
- Whip chilled Alaska Crema until cream thickens then mix with the pineapple mixture.
- Pour pineapple juice in a pan then sprinkle with gelatin. Set aside for a few minutes before placing pan over a pot of simmering water. Stir until gelatin dissolves.
- Fold in gelatin mixture into the pineapple cream mixture.
- Alternately layer a 10×6 inch rectangular dish or your container of choice with otap , the pineapple cream, and mangoes. Top off with crushed otap and chill to set.
Poke (pronounced as “poh-kay”) bowls are a favorite snack in Hawaii—made with fresh fish tossed in a tangy ponzu (citrus sauce) or soy sauce-sesame oil combo, and topped with absolutely anything you like, it’s an easy, no-cook dish that you can make at home.
Use fresh tuna for a lighter take on the popular Pinoy sizzling dish.
Add mayonnaise for a creamy version and don’t forget the calamansi!
Takes 15 minutes
Makes 3 servings
2 tablespoons oil
1 small red onion, peeled and chopped
3 cloves garlic, peeled and chopped
350 grams tuna (tambakol), cubed small
1 teaspoon hot sauce
2 teaspoon liquid seasoning, or to taste
1/4 cup mayonnaise
1 red siling labuyo, chopped
2 green siling labuyo, chopped
1 large egg
calamansi, to serve
- Heat a medium cast iron pan over medium heat. Add oil. Once hot, add and sauté onion. Add garlic. Cook until fragrant.
- Add tuna. Let tuna sear before stirring. Stir in hot sauce, liquid seasoning, mayonnaise, and finally, sili.
- Create a well in the middle. Break egg into the well. Serve in the hot pan immediately with calamansi and more liquid seasoning and sili as desired.
This Lean Beef And Broccoli Stir-Fry Will Make You Re-Think Take-Out For Dinner. So much better for you than calling in!
1 pound top sirloin steak, thinly sliced
¼ cup low-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon dark brown sugar
2 tablespoons fresh ginger, minced
1 tablespoon oil
1 large head broccoli, cut into 1-inch florets
½ cup water
3 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
1 teaspoon toasted sesame oil
1. In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade.
2. Set aside to marinate for 20 minutes.
3. Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown.
4. Transfer the meat to a clean bowl and set aside.
5. Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute.
6. Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
7. Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
8. Add the steak back into the pan and stir to combine.
9. Remove from heat and serve on a bed of brown rice.
Here is what you’ll need!
120 grams chicken breast, diced
Zest of half a lemon
1 teaspoon crushed garlic
1 tablespoon soy sauce
A pinch of salt
A pinch of pepper
50 grams plain flour
2 eggs, beaten
50 grams panko breadcrumbs
500 milliliters oil
60 milliliters chicken stock
Zest of half a lemon
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 170°C/325˚F. Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
Serve on top of rice and enjoy!