MUSHROOM PASTA

INGREDIENTS: 

• 400 gms pasta, cooked according to package directions 
• 1/4 cup butter
• 2 tbsp garlic, sliced
• 1/2 cup chicken stock
• 2/3 cup straw mushrooms, halved butter
•  onion, sliced
• 2/3 cup oyster mushrooms
•  button mushrooms, quartered
• 2 tbsp butter
• 1/4 cup flour
• 3 tbsp  fresh basil, chopped toasted
• 1/4 cup pine nuts, chopped
• 2 tbsp parmesan cheese
• 1/4 cup quickmelt cheese
• 1 Pck  ALASKA CREMA All-Purpose Cream  
• water

PROCEDURE:
Sauté onions and garlic in butter. Add in mushrooms. Cook for a minute. Remove from fire. Set aside.
Using the same pan, melt 2 tbsp butter.Toss in flour. Cook for a few seconds. Remove from heat and blend in water little by little. Mix well after each addition to prevent lumps from forming. Return to fire and bring to a boil. Simmer for 2 minutes. Blend in sautéed mushrooms and remaining ingredients. Cook until heated through. Season with salt and pepper to taste. Pour over pasta. Serve immediately.

Pandan Crepe

For the CREPE:
4 pcs pandan leaves
1 1/2 cups buko water
4-6 drops green liquid food coloring
1 1/2 cups cake flour
1 tsp coarse salt
3 egg whites, slightly beaten
1/4 cup evaporated milk






PROCEDURE:

1. To prepare the crepe: combine pandan leaves and water in a blender. Blend and strain. Add green food coloring and mix well. Set aside.
2. Whisk the dry ingredients in a bowl, and make a well in the center.
3. In a medium bowl, combine the liquid ingredients. Slowly pour the liquid into the well and thoroughly combine. Strain. Refrigerate for at least 1 hour. Add more buko water to adjust the consistency.
4. Heat a nonstick pan and brush with butter. Add about 1/4 cup batter to the skillet. Spread the batter to cover the entire pan surface. When dry, turn with a spatula.

For the FILLING:

• 6 pcs pandan leaves 
• 2 cups water
• 3/4 condensed milk 
• 3 cups buko meat, cubed 
• 1/4 cups cornstarch
• 1 pack (250 ml) NESTLE All Purpose Cream
• 2 tbsp chopped nuts diced fruits, as needed

PROCEDURE:

1. To prepare the filling: Boil pandan leaves in 2 cups of water until fragrant. Combine 1 cup pandan water condensed milk, buko meat and cornstarch. Cook over medium heat, stirring constantly until thick. Cool.
2. Whip NESTLE All Purpose Cream until light and fluffy. Fold into the buko mixture. Chill for 1 hour.
3. To assemble: Place a tablespoonful of chilled filling in a crepe and roll to form a log. Top crepes with chopped nuts and dust with confectioner's sugar. May be served with diced fruits.

Bibingkang galapong the easy way recipe

With the unmistakable chill in the air, the sight of colorful well-lit lanterns and the sound of Christmas carols echoing in the streets, all you really need to feel the warmth of the holiday season is a mug of steaming hot salabat and freshly made bibingkang galapong—a favorite pairing among Pinoys. Christmas will never be complete without these treats. Make them at home. share with your family and friends an put yourself well into the yuletide mood.

Assemble these supplies:

• 1 cup galapong (ground presoaked rice grains) 
• 1 tablespoon baking powder
• 2/3 cup sugar
• 3 eggs
• 1/2 cup gata (coconut milk), fresh or reconstituted from coconut powder
• 1 itlog na maalat (salted duck's egg), peeled and sliced into wedges
• butter for brushing
• sugar for topping
• freshly grated coconut for topping

Preheat oven to 450°F.

Steps in preparation:

1. Cut banana leaves into rounds and run over medium fire to soften it. Use to line the bottom and sides of a 9-inch round baking pan. Set aside.
2. In a large bowl, mix galapong, baking powder and sugar until smooth. Add eggs, one at a time, stirring well after each addition. Slowly pour in gate and stir until blended.
3. Pour bibingka batter into prepared pan. Bake for about 12 minutes, remove from oven and arrange wedges of itlog na maalat(salted egg) on top. Return to the oven and bake for another 12 to 15 minutes or until top sports some brown spots. Remove from the oven, brush with butter, sprinkle with sugar and top with grated coconut. Transfer to a plate and serve hot.

cook's tip:

You can make your own galapong by pre-soaking rice grains in water overnight. Have it ground the following day in the market and store tightly covered in the refrigerator if not using immediately. Let it thaw to its soft pliable state for 15 minutes before mixing,