Buko Salad (Tender Coconut Fruit Salad)

Buko Salad

Ingredients

1 jar of Macapuno Strings in syrup or young coconut meat from 5 coconuts, sliced into strips (Buko)
1 container sugar palm gel (kaong), drained
1 cup Nata de coco (coconut gel), drained
1 can fruit cocktail, drained
1 large can of tropical fruit chunks, drained
1 cup condensed milk (adjust to the sweetness you like)
1 cup thickened cream or whipped cream

Note: some canned fruits come with sugar palm gel in it.

Directions

1. In a mixing bowl, combine together young coconut, sugar palm, nata de coco, fruit cocktail and pineapple chunks, and fruit cocktail. Make sure all ingredients are properly drained.
2. Place thickened cream in a container then gently fold the condensed milk.
3. Pour the cream mixture on the fruit mixture then mix well to combine.
4. Refrigerate for at least 4 hours before serving.

Cream Cheese Cinnamon Rolls

Cream Cheese Cinnamon Rolls

Ingredients

Servings: 14

Dough

½ cup unsalted butter, melted

2 cups whole milk, warm to the touch (110–115˚F)

½ cup granulated sugar

1 pack active dry yeast

5 cups flour, divided

1 egg beaten

1 teaspoon baking powder

2 teaspoons salt

Filling

¾ cup butter, softened¾ cup light brown sugar

2 tablespoons ground cinnamon

Frosting

4 ounces cream cheese, softened

2 tablespoons butter, melted

2 tablespoons whole milk

1 teaspoon vanilla extract

1 cup powdered sugar

Directions

Generously butter two disposable foil pie/cake pans. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100–110˚F. If it is hotter, allow to cool slightly. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute. Add 4 cups of all-purpose flour to the milk, add the beaten egg and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. Preheat oven to 350˚F/180˚C

After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough out into a large rectangle, about ½-inch thick. Fix corners to make sure they are sharp and even. Spread the softened butter evenly over the dough. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon. Press the mixture into the butter. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end. Cut the log in half, then divide each half into 7 evenly sized pieces (about 1½ inches thick each). Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.

Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25–30 minutes, until golden brown. While the cinnamon rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth. Remove the cinnamon buns from the oven. While still warm, drizzle evenly with frosting.

Peach Royale

Peach Royale

“This is a variation on a popular Filipino dessert called Crema de Fruta. Traditionally, crema de fruta (which literally translates to” fruit cream”) is an icebox cake made of brojas (the Philippines’ version of ladyfingers), whipped cream sweetened with condensed milk, and fruit cocktail. From crema de fruta stems many variations. The most popular being the mango royale. However since mangoes were not in season here in Dubai, I decided to use canned peaches, which was equally good.”

Ingredients

15 graham crackers

1 can of peaches

1 3/4 cup heavy cream, chilled

3/4 cup sweetened condensed milk

Directions

Slice peaches thinly and keep aside.

Line a 9-inch square baking pan (with a removable bottom is best) with parchment paper along the bottom and sides to allow for easy cake removal. Line the baking pan with a layer of graham crackers. Cut crackers as necessary to fit pan.

In chilled bowl, use a handheld mixer to whip heavy cream to soft peaks. Continue to whip while slowing adding sweetened condensed milk. Whip to firm peaks.

Add about 1 cup of sweetened whipped cream over graham crackers. Distribute about 1 cup of sliced peaches over whipped cream. Place a layer of graham crackers over peaches. Repeat twice by adding another layer of whipped cream followed by peaches.

Cover pan with plastic wrap and let chill in the fridge for at least 4 hours, overnight is best. Alternatively, you can freeze the dessert for more of an ice cream cake kind of texture. Once chilled, lift peach royale out of the pan using the parchment paper overhang. Slice and serve.

Shkmeruli - Chicken cooked in cream and garlic

Shkmeruli

"Shkmeruli Is a Georgian Chicken dish in a sauce of garlic and cream from the Racha region in Georgia. I had the opportunity to try this in a restaurant in Batumi, Georgia and truly loved it. I have given the recipe a twist by adding red chilli powder, turmeric and some parsley, but you can omit these and stick to the traditional recipe."


Serves 4


Ingredients
2 whole young chickens 
2 tsp red chilli powder (optional)
1 tsp turmeric powder (optional)
100 grams of garlic
200 ml of cooking cream (160 grams of sour cream if you prefer)
160 ml of water (100 ml if you are using sour cream instead of cream), 
60 ml of oil Handful of chopped parsley (optional)
Salt to taste 

Directions
Wash the chickens and pat dry with a kitchen towel. Cut the chickens length ways from breast but do not separate into two halves. Rub oil, chilli powder and salt on to both sides of the chicken. Flatten the chickens out and add one chicken to a pan of hot oil and press it down.Use a pestle or any suitable heavy object to keep the chicken flat so that it cooks evenly. Fry both sides of the chicken. When the chicken is cooked, turn off the heat and remove the chicken from the pan. Repeat the same process for the other chicken. Remove and let it cool down a bit.  You can keep it whole or cut into pieces. Do not discard the oil as it will be used to fry the garlic. Crush the garlic. Add the crushed garlic to the oil in the pan that was used to cook the chicken. Use a wooden spoon to mix the garlic and oil. Add 160 ml of water (200 ml if you are using sour cream instead of cream) and heat on a medium heat, stirring continuously. Add 200 ml of milk (or 160 grams of sour cream). Taste and add a little salt if needed. Stir until the mixture boils and then turn off the heat. Add the chicken pieces to an oven proof dish (traditionally a Georgian clay ketsi dish is used).Pour the cream (or sour cream) and garlic mixture onto the chicken pieces and add the ketsi to a hot oven for 3-5 minutes. Serve hot.

Maja Blanca (Coconut Milk Pudding)

Maja Blanca

• Ingredients

• 400 ml coconut milk

• 200 ml evaporated milk

• 200 ml condensed milk

• 3 tablespoon sugar

• 1 small can sweet kernel corn (liquid type)

• 1/2 cup cornstarch

• 1/4 cup water

Topping

1 cup toasted peanuts finely crushed.

• Directions

1. Brush bottom and sides of a large baking dish with butter.
2. In a large pot, combine coconut milk, evaporated milk, condensed milk and sugar. Stir well until blended and sugar is dissolved. Over medium heat, bring to a boil, stirring occasionally. Add corn and continue to cook for about 2 to 3 minutes.
3. In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a paste (mixture will thicken fast). Transfer mixture into prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
4. Sprinkle powdered/crushed peanuts on top. Cut into serving squares.