Experience the tastes and colors of Filipino Food and enjoy these free Pinoy Recipes on this site and Happy Cooking!
Freezing Foods and Frozen Foods
FREEZER STORAGE CHART (0° F)
NOTE: Freezer storage chart is for quality only. Frozen foods remain safe indefinitely.
Bacon and Sausage 1 to 2 months
Casseroles 1 to 2 months
Egg whites or egg substitutes 12 months
Gravy, meat or poultry 2 to 3 months
Ham, Hotdogs and Lunchmeats 1 to 2 months
Meat, uncooked roasts 9 months
Meat, uncooked steaks or chops 4 to 6 months
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Halo Halo Recipe a Filipino Dessert
28 Dec
Posted by emjoven as Cakes and Desserts, Filipino Recipes
Halo-halo (from “halo” = mix) is a representative of the various sweets Filipinos enjoy. Legumes, rootcrops and fruits are cooked in syrup until tender and sweet. Eggyolks and milk are made into leche flan. Ube is grated for haleya. Fresh ripe fruits are cubed, pinipig is toasted, buko is grated and if one has time - sorbets or ice cream can even be made. All these are put in a tall glass that is then filled with shaved ice. It is served with a long teaspoon and continually mixed as you eat (halo ng halo).
Estimated preparation time: 50 minutes
Halo Halo Ingredients: |
- 1 ripe large banana
- 2 ripe mangoes or 1 cup canned ripe mango
- 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
- 1 cup canned ripe jackfruit
- 1/2 cup sweet corn or chick peas (garbanzos)
- 1 cup young shredded coconut, fresh or canned
- 1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes
- 2 cup shaved ice
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Guyabano Cooler Ingredients: |
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1 cup guyabano pulp, seeded
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2 tablespoons kalamansi juice
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½ cup sugar
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crushed ice
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Sago’t Gulaman is a very popular refreshment. In restaurants it is served in a tall, footed glass, in neighborhood stores it is ladled into plastic cups and in street stands it is simply poured into plastic bags and provided with straw. It can be taken as an after-meal beverage-dessert, a snack or a drink to accompany another merienda item. Sago itself is also seen in Tahu, Ginataan and Ginumis while gulaman which is made from seaweed called agar-agar can be eaten as a gelatin dessert with or without fruits.
Sago Gulaman Ingredients: |
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3 cups sugar
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3 cups water
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boiled sago
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cooked gulaman, cubed
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crushed ice
Sago Gulaman Cooking Instructions |
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Caramelized sugar in a saucepan. When melted, pour in the water.
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Continue cooking until the sugar is completely dissolved. Cool completely.
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Add some of the cooled arnibal or syrup to the sago to sweeten it.
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