Tuesday, December 28, 2010

Filipino Food: Leche Flan w/ Coconut Milk

Hello People!

Sorry I haven't posted in awhile, but it seems some internet squatters from India have taken over my url. So, we are back to basics!

Here is a video about Leche Flan, one of my Mother's favorite desserts.

I make it a little differently by using coconut milk. This is usually not done, but I find it adds to the texture that I like and a subtle flavor I love. Also I think it makes it more Filipino by including coconut milk!

You can find a full description of the recipe below the video. Try it out, enjoy, and subscribe to my youtube channel too!


  • 1 cup of sugar
  • 1/4 cup water
  • 2 cans heavy coconut milk
  • 10 egg yolks
  • 1 can condensed milk
  • 1 tsp vanilla
  • 1/2 tsp salt


Place sugar and water in small pot and boil until sugar reaches a deep amber color. Place caramel in the bottom of dish. Set aside to cool uncovered.


Reduce 2 cans of coconut milk over medium heat by half. Watch and continuously stir as not to burn the milk. Once reduce, set aside.

Combine 10 beaten egg yolks in a large mixing bowl with condensed milk. Mix well with a spoon. Do not use a whisk as we do not want to incorporate air into the mixture. Slowly introduce the reduced coconut milk to the egg mixture while continually mixing so as not to scramble the eggs. Mix well and add the vanilla. Taste and add salt as needed.

Place the custard mixture into the dish with the now cooled and hardened sugar on the bottom. Tap the dish on the counter a few times to release any air bubbles. Place dish in a steamer for 30 to 40 minutes or until the flan has just set.

After it has steamed, check for doneness with a knife. It should come out somewhat clean without a thick coating when inserted in the center. Take out and let rest on a baking rack for 15 minutes.

At this point, you may loosen the edges with a knife, invert and serve the flan warm. You can also put it in the fridge to cool further and then invert and serve cold or room temp. Either way, you'll love the end result!

Wednesday, January 20, 2010

Filipino Food: Kare-Kare

So good. So good.

A favorite dish and mainstay in the Filipino Culinary repertoire, Kare-Kare, a peanut based stew traditionally made with ox tail and local vegetables. Long beans, egg plant, and bok choi are used in this comfort food. In my view, this dish is as ubiquitous at my family gatherings as leche flan, egg rolls, or pancit canton. My take uses beef short ribs and instead of just boiling everything together or using a pressure cooker, I first brown the meat and then braise it. I find that it this helps elevate the flavors and makes for a deeper, more complex, finer final product without the need to use the packaged Kare-Kare mix that most people use. I mean really, give me a break, right?

Saturday, January 9, 2010

Bread Bread Bread

Baking is nice.
During my Christmas Break a friend asked me to make a bread episode and as such, I had the wonderful opportunity to bake some bread for some of my family in Long Beach, NY and my aunt that was visiting from the Philippines. This is a sweet egg bread that has a tremendously crunchy crust and a very soft crumb. 

It's good to bake bread for family and friends.

This is a version much akin to Monay, a sweet bread of the Philippines. I bake it into one big loaf. Enjoy!