Compiled Recipe – Dark Hot Cocoa Mix

Dark Hot Cocoa Mix

* 2 ½ cups  confectioners’ sugar, sifted
* 2 ¼ cups Dutch-processed cocoa, sifted
* 2 ½ cups powdered milk
* 1 tsp salt
* 2 teaspoons cornstarch
* 1/3 cup bittersweet chocolate, chopped finely (for a more premium mix, increase the chocolate to ½ or 2/3 cup)

1) Combine all the ingredients in a large mixing bowl. Whisk to incorporate the mixture evenly; the mixture should be one uniform color.

2) Store in air-tight containers in a cool, dark place. This will keep indefinitely, as long as mixture stays dry.

To make a single serving of hot cocoa: Combine ¾ cup of hot water and ¼ cup milk in a small pot over medium heat. Bring to a rapid simmer. Whisk in 3 to 4 tablespoons of dark hot cocoa mix until completely dissolved and foamy. Pour into heatproof mug and enjoy.


Compiled Recipe – Creamy Milk Pudding

Creamy Milk Pudding

* 4 cups Arla Milk Goodness Lactose-free Full Cream Milk
* ½ cup granulated sugar
* 1/3 cup cornstarch
* 1 to 3 tsp vanilla extract
* ¼ cup raisins
* ½ tsp cinnamon

1)  In a large saucepan over medium heat, stir 3 cups of Arla Milk Goodness Lactose-free Full Cream Milk with sugar and bring to a simmer.

2) Place remaining milk in a medium bowl and whisk cornstarch in until it dissolves.

3) Add cornstarch mixture to the simmering pan of sugar and milk – bring mixture to a boil and stir continuously until thick.

4) Remove from the heat and add vanilla extract.

5) Pour into individual bowls, cover with plastic wrap and refrigerate for at least 4 hours or until set.

6) Sprinkle with raisins and cinnamon.



Compiled Recipe – No Bake Fruit Trifle

No Bake Fruit Trifle

* 12 large eggs, yolks only
* 2/3 cup sugar
* 1/3 cup cornstarch
* ½ tsp salt
* 4 cups milk
* 3 (90 gram) packs gulaman, strawberry flavored
* 4 packs butter cake, store-bought, quartered
* 1/3 cup rum, sherry or cognac, or orange flavored liqueur
* 1 (453 gram) can cherry pie filling, or strawberry pie filling, or fresh tropical fruit
* whipped cream, for garnish (optional)

1) Whisk together yolks from 12 large eggs, sugar, cornstarch and salt in a medium bowl until pale and fluffy; set aside.

2) Simmer milk in a large saucepan over medium heat. Turn off heat and pour milk into egg mixture while whisking continuously. Pour egg mixture back to the pan, and cook over medium heat until thick. Pour custard into a bowl, place plastic wrap directly on the surface and chill.

3) Prepare gulaman according to package directions. Pour into a clear trifle or serving bowl; chill for 1 to 2 hours or until jelly is set. Arrange cake on top of prepared jelly. Gently brush rum or orange flavored liqueur on top of cake layer. Pour chilled custard over the cake. Top with pie filling or fruit. Top with whipped cream, if desired.



Compiled Recipe – Barbecued Teriyaki Shrimps

Barbecued Teriyaki Shrimps

* 1 cup water
* ¼ cup soy sauce
* 5 tbsp packed brown sugar
* 1 to 2 tbsp honey
* ½ tsp ginger, ground
* ¼ tsp garlic powder
* 2 tbsp cornstarch, dissolved in ¼ cup cold water
* ½ kilo large shrimps, peeled and de-veined

1) Make the teriyaki sauce: Mix all ingredients except dissolved cornstarch in a saucepan. Cook over medium heat for 1 to 2 minutes.

2) Add dissolved cornstarch and cook until sauce thickens. Set aside and let cool.

3) Thread shrimps onto barbecue sticks or metal skewers. Divide teriyaki sauce into two bowls. Baste raw shrimp with half of the teriyaki sauce.

4) Prepare a charcoal grill or grill pan. Grill shrimp just until it turns pink. Baste with remaining teriyaki sauce before serving. Serve hot.



Compiled Recipe – Coconut Ube Ice Cream

Coconut Ube Ice Cream

* ¾ cup purple yam (ube), peeled and diced
* 1 ½ cups coconut cream
* 1 tbsp cornstarch
* 6 tbsp honey

1) Freeze a medium stainless bowl for 1 hour.

2) Steam purple yam in a pre-heated for about 35 minutes or until very tender and easy to smash.

3) Place purple yam in a bowl and smash until smooth. Add coconut cream, cornstarch and honey; mix well.

4) Place mixture in a saucepan and bring to a boil. Lower heat and allow to thicken, about 15 minutes. Let cool to room temperature.

5) Transfer mixture to the frozen bowl, cover with plastic wrap and freeze. Mix every 30 minutes for about 2 hours to keep ice crystals from forming. Freeze overnight to set completely.

6) Remove ice cream from the freezer 10 to 15 minutes before serving.



Compiled Recipe – Banana Mango Trifle

Banana Mango Trifle

* 3 large egg yolks
* 1/3 cup sugar
* 2 tbsp cornstarch
* ¼ tsp salt
* 1 medium banana
* 1 cup milk
* 1 cup ladyfingers, crushed
* 1 tbsp rum, or mango nectar
* ½ cup mango jam

1) Make the banana custard: Whisk together egg yolks, sugar, cornstarch and salt in a medium bowl until light and thick; set aside.

2) Puree banana and milk in a blender until smooth. Cool milk mixture in a saucepan over medium heat until mixture is warm to the touch, with steam rising from the surface. Slowly pour a third of the milk mixture over the egg mixture, whisking continuously. Pour tempered egg mixture into saucepan and cook over medium high heat for 3 to 4 minutes, or until mixture bubbles and thickens. Transfer to a bowl, cover and chill for 1 hour or overnight.

3) Assemble the trifle: Evenly divide the crushed ladyfingers (broas) among 4 medium glasses. Top each with rum or mango nectar. Evenly distribute mango jam on top. Top with chilled banana custard and fresh banana slices.


Compiled Recipe – KangKong Tempura

Kangkong Tempura

* 2 bundles kangkong (water spinach), about 30 pieces
* ½ cup all purpose flour
* ½ cup cornstarch
* 1 egg
* 1 cup ice cold water
* oil (for deep frying)
* ¾ cup water
* 1 tbsp dashi granules
* ¼ cup mirin
* 3 tbsp soy sauce
* sesame oil
* ginger, grated

1) Pick leaves from kangkong. Mix all purpose flour, cornstarch and 1 egg. Mix in ice cold water. Heat oil in a deep pan. Dip a leaf in batter, sprinkle sesame seeds. Deep fry until lightly browned, about 1 minute; drain. Repeat with remaining leaves.

2) Make the sauce: Simmer water, dashi granules, mirin and soy sauce for 5 minutes. Add a few drops of sesame oil and 1 teaspoon grated ginger.



Compiled Recipe – White Chocolate Pots de Creme

White Chocolate Pots De Crème

* 2 2/3 cup white chocolate, chopped
* 8 large egg yolks
* ½ cup granulated sugar
* ½ tsp salt
* 2 ½ cups heavy cream
* 1 cup milk
* 2 tbsp cornstarch
* 1 tbsp vanilla extract
* 2 ripe mangoes
* 2 tbsp sugar
* 1 cup blueberry pie filling
* rock salt (to taste)

1) Place white chocolate in a large bowl. Place a strainer over it. Set aside.

2) In a heavy-bottomed pot, whisk together egg yolks, sugar, salt, cream, milk and cornstarch. Place over low heat, and heat while stirring constantly with a silicone spatula until just thickened, about 8 minutes (Don’t bring to a simmer to prevent eggs from cooking). Remove from heat.

3) Pour heated egg mixture over white chocolate. Let sit 1 minute. Stir until white chocolate has melted. Stir in vanilla extract. Use a ladle and funnel to pour into jars and set aside to cool completely. Cover and chill until ready to serve.

4) Make mango sauce: Remove flesh from mangoes and transfer to a blender. Add sugar and puree until smooth. Transfer to a saucepan. Place over medium heat and bring to a boil. Simmer mixture until slightly thickened. Remove from heat and cool completely. Spoon a teaspoon of mango and blueberry onto each pot de crème with more to serve on the side. Sprinkle a few granules of rock salt over each before serving. Serve more to taste.