Nararamdaman mo na ba na medyo lumalamig na ang simoy ng hangin, ang mas matinding trapiko sa mga pangunahing lunsod, at ang tila pagkaaligaga ng mga tao sa pamimili ng regalo at panghanda?
Isang buwan na lang ay sasapit na ang pinakaabang na pagdiriwang ng mga Pinoy. Kaya ang tanong ko, handa ka na ba sa Pasko? Narito ang tatlong resipi na magbibigay ng kakaibang tamis na maaari ninyong ihanda sa darating na kapaskuhan.
Ang mga rasiping ito ay galing sa “Salu-salo, Philippine Culinary Treasures” cookbook na inilimbag ng Congressional Spouses Foundation, Inc.
Kalamay in Syrup with Langka ay pinamahagi ni Mrs Micaela Violago, 2nd District, Nueva Ecija. Ang mga kakanin ay karaniwang binubudburan ng ginadgad na niyog at asukal.
Ngunit ang kalamay na ito ay nilagyan ng arnibal (syrup) na pinabango ng langka at binudburan ng latik ang mga tinustang sapal ng niyog matapos itong niluto at nakunan ng langis. Ang “pambudbud” nito ay siyang magbibigay ng kakaibang tamis at ligaya sa kakain nito.
Ang pangalawang resipi naman ay ang Almond Jelly with Fruit Cocktail ni Mrs. Rosalie Erice, 2nd District, Caloocan City. Lagi itong inahain sa mga Chinese restaurants bilang dessert matapos ang isang malaking hapunan.
Ang almond jelly ay isang uri ng gulaman na galing sa buto ng apricot na may kaunting pait sa panlasa na gustong gusto ng mga Tsinoy. Sa bersyong ito, ang almond jelly ay hinaluan ng fruit cocktail na patok naman sa mga pinoy.
Kung hindi makakagawa ng almond jelly, ay maaari naman ito mabuli sa mga supermarket. At ang pangatlong resipi ay ang Buko Pandan ni Mari Grace Preciosa Castello, 2nd District, Quezon City.
Pinasikat ni Chef Claude Tayag ang buko pandan noong Dekada ’80 at tinawag niya itong Claude’s Dream. Gamit ang sariwang buko at pandan flavored gulaman, at ice cream na gawa sa gastas ng kalabaw, naging patok ito sa mga Pinoy bilang panghimagas.
Kung may katanungan, mag-text lamang sa 09175861963. Huwag kalimutan ang pangalan, edad at tirahan.
Kalamay in Syrup with Langka and Latik
Ingredients
Latik
1 cup kakang gata
Syrup
1 cup water
1 cup sugar
1 cup langka, cut into strips
Kalamay
2-1/4 cups glutinous rice flour
2 cups coconut milk
1/2 cup sugar
Procedure
To prepare the latik, pour kakang gata into a small saucepan and bring to a boil. Simmer, while stirring frequently, until the coconut oil separates from the solids, which then turn into a crumb-like texture with a deep caramel brown color. Drain the oil and set aside the latik.
In another saucepan, boil water and add sugar, stirring until it dissolves and syrup thickens. Turn off the heat and add langka strips, then set aside.
To make the kalamay, blend rice flour, coconut milk and sugar in a nonstick pan. Cook over medium heat while stirring continuously, until the mixture thickens and turns considerably firm. Remove the pan from heat and set aside to cool.
When cooled, cut the kalamay into bite-sized pieces using an oiled or buttered knife. Place desired amount of pieces into small bowls and add sugar syrup with langka. Sprinkle with a generous amount of latik and serve.
Almond Jelly with Fruit Cocktail
Ingredients
2 (10 grams) sachets unflavored gelatin
1 cup hot water
3 tablespoons white sugar
1 teaspoon almond extract
3 cups water
1 can (30 ounces) fruit cocktail
Procedure
Dissolve unflavored gelatin in hot water. Add sugar and stir well until also dissolved. Stir in almond extract and remaining water. Pour into a square or rectangular dish and refrigerate until gelatin is firm. Slice into cubes and gently combine with fruit cocktail. Chill before serving.
For a more traditional opaque almond jelly, substitute 1 cup of milk for the equivalent amount of water.
Buko Pandan
Ingredients
3-1/3 cups fresh buko juice
5 pandan leaves or 1/2 teaspoon pandan flavoring
2 (90 grams) packets unflavored powdered gulaman
1 cup thick cream
1/4 cup kakang gata
1/4 cup condensed milk
1-1/2 cup shredded buko meat
Procedure
Combine buko juice and pandan leaves or flavoring in a pot and bring to a boil. Simmer for 10 to 15 minutes. Remove leaves if using. Add powdered gulaman and stir until fully dissolved. Pour into a shallow rectangular or square pan and chill in the refrigerator until firm. When set, cut into cubes.
While the gulaman is chilling, combine thick cream and kakang gata in a mixing bowl and whip with an electric beater until fluffy. Lightly fold condensed milk into cream mixture until incorporated.
Add shredded buko and gulaman cubes and stir gently to coat. Chill buko pandan in the refrigerator or freezer for an hour before serving.
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