Buko Pandan

Ingedients:

buko or young coconut meat, shredded into strips

1 pack green unflavored gelatin

1 small can condensed/sweetened milk

1 pack all purpose cream

pandan flavoring

optional sago or tapioca balls

optional nata de coco

Procedure:

1. Prepare the gelatin as indicated on the box instructions. Pour into molds, set aside to cool and harden.

2. When gelatin is firm to the touch, remove from molds and cut into cubes (or whatever shape you want).

3. In a container, mix together gelatin, buko strips, sweetened milk and cream (also optional sago and nata de coco).

4. Add a small drop of pandan flavoring.

5. Chill in the fridge, and serve cold.

Note:

1. If pandan-flavored gelatin is available, omit the drop of pandan flavoring syrup.

2. If pandan leaves are available, cook gelatin with pandan infused water.

Dulce de Leche Ala Mode

It's summer in the Philippines and mangoes are in season. This time of year, the fruit ripens with a delicious shade of golden yellow, becoming succulent and sweet.

Mangoes are great eaten by itself, but why stop there when it can be used in so many dishes. With the abundant stock at home, I amped up my mango ice cream and Dulce de Leche slice combo with a generous serving of mango cubes.

Honey Hazelnut Oatmeal with Peaches

I woke up and realized that my parents have already gone to the market. My mom did not cook any breakfast so I just decided to prepare a quick meal for myself.

Quaker Oats now has flavored variants and I bought a box of Honey Hazelnut last week. A box contains 5 packs. Simply pour the contents in a bowl and pour hot water or milk, and stir until the oats cook. Top it with your fruit of choice, even add chopped nuts if desired. Today I was in the mood for peaches.