Buko Pandan Salad Recipe

Ingredients:
8 leaves of Pandan (must be cleaned well)
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water approx. 10 cups
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)
Cooking Instructions:
1. Buko Pandan Salad Preparation Instructions:
2. Boil water together with 8 pandan leaves that are individually twisted to break the
fibers and expose the juice. Simmer for 20 minutes.
3. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if
the remaining water is equal to 8 cups 1 bar of gulaman is good for 4 cups of liquid. If
it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy
soft gulaman.
4. Ensuring gulaman is well-dissolved stir well.
5. Add sugar while mixing. Do this for 5 minutes.
6. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in
fridge.
7. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can ofcondensed milk.
8. Add kaong if you prefer.
9. Get gulaman from ref and cut into 1 cm cubes.
10. Mix with buko mixture.
11. Served with Vanilla Ice Cream on top for a more delectable treat.
 Potato Salad

Ingredients:
6 large potatoes
1/2 cup mayonnaise
2 tbsp dijon mustard (or yellow mustard)
2 tbsp sweet pickle relish
2 raw eggs
1/2 cup celery chopped
1/2 cup green onions chopped
salt and pepper to taste
pinch paprika (optional)
Cooking Instructions:
1. Peel the potatoes, and them cut them in half (you can leave the skins on if you wish). Place
them in a pot of boiling water and boil for about 17 minutes or until a fork penetrates
through fairly easily. Do not make them too mushy. In the mean time, boil the eggs in
separate pot.
2. Allow the eggs and potatoes to cool completely. You can set aside them in the fridge to cool
them down faster.
3. When they are cool, slice the potatoes into bite size pieces. Peel and dice the hard boiled
eggs.
4. In a mixing bowl, combine the mayonnaise, pickle relish, mustard, salt and pepper. Mix
them until well combined.
5. Add in the potatoes, celery, and a pinch of paprika. Mix until well
incorporated. Adjust the seasoning according to taste. Set aside in a fridge to chill for about
2 hours or so.
6. Serve the potato salad with your favorite main dish and enjoy!
 Asian Chicken Salad Recipe

Ingredients:
2 boneless chicken breasts, skin on
5 cups Chinese cabbage, sliced thin
cup shredded carrot
cup minced scallion
cup sliced almonds
cup chopped fresh cilantro
2 tbsp toasted sesame seeds
Dressing:
2 tbsp extra olive oil
2 tsp soy sauce
cup rice vinegar
3 tbsp honey
1 pinch red pepper flakes
Salt and white pepper to taste
Cooking Instructions:
1. Preheat broiler. Place a stainless steel or cast iron skillet in the broiler, about 7 inches from
the heat source, to get it very hot. Season chicken with a little salt and pepper.
2. While pan is heating, thinly slice cabbage, and shred carrot. Chop cilantro
and scallion cabbage and carrot mixture. Add sliced almost.
3. When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side
up, and return to broiler. Cook for about 15 minutes depending on thickness of chicken.
When done and cool enough to touch, remove skin, and cut into bite size pieces.
4. Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt, and pepper.
Toss with cabbage mixture and chicken. Sprinkle with sesame seeds.
 Pinoy Fruit Salad Recipe

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Prep time
30 mins
Cook time
10 mins
Total time
40 mins

Author: Vanjo Merano

Serves: 10

Ingredients
2 cans (30 oz.) fruit cocktail
1 can (7.6 oz.) table cream
7 oz. (1/2 can ) condensed milk
12 pieces maraschino cherries

Instructions
1. Open the fruit cocktail and drain the syrup by pouring it on a colander. Let the liquid drain totally
(around 30 minutes).
2. Arrange the drained fruit cocktail in a mixing bowl. Add the table cream, condensed milk, and
maraschino cherries.
3. Gently fold the mixture until all the ingredients are well distributed. Cover the mixing bowl with sling
wrap then refrigerate overnight.
4. Remove from the fridge and transfer to a serving bowl.
5. Serve. Share and enjoy!

Nutrition Information
Serving size: 10
 Gulaman with Pineapples and Raisins

Save Print
Cook time
30 mins
Total time
30 mins

Ingredients
2 bars red gulaman
4 cups water
1 large evaporated milk
1 large can pineapple, cubed reserve liquid
cup raisins
1 cup sugar
1 tsp vanilla extract
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Instructions
1. In a large sauce pan tear gulaman into small pieces add water, reserved liquid from
pineapple and sugar then bring to a boil then simmer until gulaman flakes are totally
dissolved.
2. Remove from heat then add evaporated milk and vanilla extract. Place in a container or
jelly mould then set aside for 5 minutes to cool down, at this stage liquid will be a bit
thicker and start to set.
3. Slowly add pineapples and raisins then place in the refrigerator.
4. Remove from mould then serve chilled.
 Pineapple Gulaman (Pineapple Jelly) Recipe

Ingredients

1 bar of red gulaman

2 cups water

1 cup evaporated milk

1 small can pineapple tidbits

3/4 cup sugar

1 tsp vanilla extract

Procedure
1. In a large pan, combine water, gulaman (shredded or break into pieces) and sugar.
2. Boil for 1 minute then simmer until gulaman and sugar are totally dissolved.
3. Add evaporated milk slowly while stirring continuously. Make sure it will not stop
the simmering of the mixture.
4. Remove from heat and add vanilla.
5. Pour into desired container and allow to cool down a bit.
6. Arrange the drained pineapple tidbits as desired.
7. Allow to cool completely inside the refrigerator
8. Serve chilled.