TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
water to make 3 1/2 cups of
liquid. Pour the mixture into
a saucepan and add the
pandan leaves. Simmer for
10 minutes.
Turn off heat. Remove the
pandan leaves and add the
gulaman powder. Bring to a
boil, stirring until powder is
completely dissolved. Pour
into an 8x12-inch pan. Let
cool slightly and place in the
refrigerator to set.
Cut into cubes. Set aside.
In a large bowl, mix together
the cream and condensed
milk. Add the fruit cocktail,
nata de coco, red kaong,
gulaman cubes, and the
buko flesh. Transfer to a
serving container, cover, and
keep chilled in the
refrigerator. Serve cold.
Adding red kaong can make
the salad turn pink. To
prevent this, rinse kaong
with filtered water. Drain
overnight or pat dry with
paper towels. Alternatively,
you can also use un-tinted
kaong.
Chocolate
Peanut Butter
Pie
Makes 1 x 9-inch pie
Ingredients
For the graham’s pie
crust
1 x 200g pack graham
cracker crumbs or graham
crackers
2/3 cup melted butter
For the Filling
300g of your favourite
chocolate, chopped into fine
chunks
3/4 cup of smooth peanut
butter, plus extra for
drizzling
1 x 250ml pack all-purpose
cream
80g plain biscuits (your
favorite kind, but no cream
or chocolate) broken up into
bite-sized chunks
1 x 40g pack of mini
marshmallows
Make the graham crust first.
If you have crackers now is
the time to turn them into
crumbs. You can do this
manually by beating them
up or use a food processor.
Place the graham cracker
crumbs in a bowl. Pour the
warm melted butter over
and mix well, until all the
crumbs are coated and
binding. Transfer the
mixture to a 9-inch pie
plate. Using the back of a
spoon, press the mixture
onto the plate until you have
an even layer on the base
and sides. Place in the
refrigerator for 15 to 20
minutes to set.
In another bowl, mix the
chopped chocolate and
peanut butter together. Set
aside.
Place cream in a heavy
saucepan over medium heat.
Bring to a boil. Turn off the
heat and allow the cream to
cool a little. Pour the warm
cream over the peanut
butter and chocolate
Tang’s Kitchen Filipino recip e-book Page 118