I been too pre-occupied lately. I still have one pending baking entry in my list. And my baking buddy,  Princess and I made some almond cupcakes that topped with caramel frosting. The caramel was actually a shortcut because it is made from melted caramel candies. You will never believe me. This is where we got the inspiration for our buttercream salted caramel frosting. This blog has recipes for desserts with photos that you can eat before your eyes. The recipe was decadent chocolate cupcakes but a lighter almond flavor. We ended up getting indulged in both because the opposing flavors the sweet almond hint and the salty caramel complemented pretty well. The “skills” part is still a work in progress. Favorite hot munch them for dessert.

INGREDIENTS:

For Almond Cupcakes

1 ½ cups all-purpose flour

2 tsps. baking powder

1 cup regular white sugar

½ cup margarine, softened

½ tsp. vanilla extract

1 tsp. almond extract

¾ cup whole milk

2 eggs

For Salted Caramel Frosting

20 pcs. caramel candies

¼ cup heavy cream

1 cup unsalted butter

1½ tsps. rock salt, divided

4 cups confectioners’ sugar, divided

PROCEDURE:

Preheat oven to 350°F (175°C). Line standard-sized cupcake pan with cupcake papers. Set aside.

In a mixing bowl, sift together the all-purpose flour, baking powder and regular white sugar.

In a separate bowl, whisk in together the margarine and sugar until creamy and well-blended. Put In eggs, one at a time, stirring very well until each addition. Stir in the vanilla and almond extracts.

Gradually add in the flour mixture, alternating with the milk in several batches. Lightly whisk just enough to combine all the ingredients.

Spoon the batter in the lined cupcake pan, filling about ¾ of the way full. Bake the cupcakes in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Take the pan off the oven and let the cupcakes stay for about 5 minutes before transferring on the rack to completely cool at room temperature.

Meanwhile, make the frosting by first melting the caramel candies and heavy cream in a small saucepan over medium heat. Once the candies are all melted, stir in ½ teaspoon of salt.

Separately cream the butter until light and fluffy. Add in the remaining 1 teaspoon of salt. Gradually add half of the confectioners’ sugar to the butter and whisk until stiff peaks begin to form. Gently pour the melted caramel while beating continuously. Set aside some caramel syrup.

Add the remaining confectioners’ sugar and beat until well blended.

Put the frosting in a piping bag fitted with a pastry tip of choice. Pipe the frosting on top of the cooled cupcakes. Drizzle with the remaining caramel syrup. Store in an airtight container or serve right away with coffee or tea.

Once I had lunch with my highschool friend. We just heard that their specialty dishes are local skewered meats and vegetables, They are being frequented by patrons for their barkada (group) meals and unlimited service of rice. I was really after the unlimited rice as I was so hungry that day. The restaurant's opening at lunch time .Placed our orders and waited for not less than 10 minutes that we satisfied stomachs. The dish was served, Instantly went to yellow looking lumps of rice laid over the banana leaves all those are barbecue. The menu to check the name and it was written, "unlimited Java Rice." The unlimited part was really nice.
The typical steamed white rice, java rice was savory and richer in flavors. It`s yellow appearance made it look more attractive. The cute texture of the rice paired very well with the grilled dishes sided with spicy vinegar or atsara (local pickled papaya). The skewers became more enjoyable to eat that fantastic after yellow rice. We went back to our respective workstations happily. The food in me later began talking to myself, I would replicate the yellow rice when I get home.

I wanted to know how the rice was prepared, Where it came from so I consulted Google. I got many of recipe but with no definite and well-founded facts as to its etymology and origin. I made my own presumptions and then several thoughts in my mind. Would it be possible that it came from Java, one of islands situated in Indonesia, Well-known traditional Indonesian rice (from an island near Java perhaps)? This could be the multitude of dishes that inherited from our Spanish forefathers. It appeared and tasted like paella minus the visible proteins. My suspicions, I got three possible answers – Nasi Liwet, Nasi Kuning and Arroz Amarillo.

Filipinos and Indonesians are very similar when it comes to our love for rice, That we are Asian neighbors. We eat rice of the day as we wish because rice is our very important food. "Java", the fifth largest island in Indonesia, there is this very popular traditional rice they call, Nasi Liwet.

The rice is usually cooked slowly with coconut milk, spices and other flavoring in a claypot and open fire, And served on teakwood or banana leaves for that added flavor.

But java rice, nasi liwet does not have to be yellow in appearance as it never uses any kind of food coloring. Java rice might have copied its name from the island but it certainly do not originate in Java.

Meanwhile, there is a popular yellow rice dish in Indonesia known as, Nasi Kuning, nasi being “rice” and kuning, “yellow”, or what they also call Nasi Kunyit (turmeric rice).

Surrounded with numerous Indonesian-based curries and delicacies, and usually prepared during festivals and other special occasions.

Just like nasi liwet, nasi kuning is also cooked with coconut milk but its yellow from the turmeric spice. The look maybe similar to java rice but they still greatly differ in taste.

Nasi kunyit is usually flavored with numerous herbs like salam leaves,lemongrass or pandan. The Java rice is not cooked with coconut milk. But the yellow color and appearance, nothing else was borrowed.

Composition, texture, taste and appearance-wise, Arroz Amarillo. Popular in Spanish, Cuban and other Latin American cuisines, arroz amarillo is similarly cooked in annatto or achiote oil, a natural food coloring where it derives its bright yellow look.

Saffron and paprika are also often used. Spanish yellow rice is sometimes mixed with chicken stock and boosted with cilantro, parsley, tomatoes, capsicum, garlic and other spices.

How it jumped from Spain to Java? That still remains a rhetorical question to me but at least, I have found my closest leads.

If I have to make my personal conclusion, java rice, as a result of unification of different cultures, flavors and influences, should be a product of creative juices of the Filipinos.

Pinoys love to borrow and incorporate ideas and translate them into their own by innovating and adding a personal touch to it.

I remember a friend once told me, “Pagsama-samahin natin lahat ng masasarap at para masarap din ang kalalabasan. (Combine all things delicious so the end product will be delicious.)

 That is what Filipino cuisine is all about. It is as well worthy to note that a little bit of everything could already mean everything. Who would wish to seek for more?

INGREDIENTS:
4 cups left over cooked rice
1 tbsp. dried annatto or achiote seeds
2-3 tbsps. olive or vegetable oil
4 cloves garlic, minced
1 small white onion, finely chopped
1 tsp. grated ginger
1 chicken bouillon (optional)
2 tbsps. banana or tomato catsup
2 tsps. soy sauce
salt and pepper to taste

PROCEDURE:
In a large saucepan heat the oil and annatto. Steep the seeds to extract the orange or red color. Discard the seeds. Click here for the step by step procedure.
Sauté the garlic and onion in annatto oil until fragrant and translucent. Add the grated ginger and chicken bouillon if using. Keep stirring until chicken granules are diluted.
Mash the rice with clean hands or with a large spoon to disintegrate the clumps. Gradually pour the rice in the pan. Keep stirring and mashing with spatula until no more lumps are visible and the rice grains are evenly coated with annatto oil.
Add the catsup and soy sauce, and then mix until well blended.
Remove from heat and serve warm along with barbecue and atsara (pickled papaya).

Other of the Filipinos think of that when they heard the Kilawin food, they think it's a raw fish cooked in vinegar (deboned the fish soaked in the vinegar). Kilawin is the Kapampangan recipe in the Philippines. Kapangpangan also is a Filipino that the hometown is from Pampanga Philippines. Again that has pork and liver cooked in vinegar.That`s what we called Pork kilawin. Its very delicious to eat try this. You can eat it with rice or java rice. Java rice is compatible with this delicious food.




INGRIDIENTS:

6 cloves of garlic, crushed
4 tbsp. of shortening
1 Kilo of pork, sliced thinly into 1 inch long
1 cup of native vinegar
Rock salt
1/2 cup of water
2 pieces of big onions, sliced thinly
1/2 kilo of pork liver, sliced thinly



PROCEDURE:

1. Soak the pork and liver separately in a mixture of the vinegar and salt, pepper and onions.

2. Saute' the garlic in shortening until to get it brown. Add the pork mixture, pressing the pieces very well.

3. Cover and simmer the pork until is tender.

4. Add tge liver mixture and water, boil and allow the mixture to thicken.

5. You can also add the chopped green chilli if you want it a bit hot.

My Auntie Joy cooked the best Tokwa’t Baboy that I’ve ever tasted in my life. I am not saying that words because She’s my Auntie. It was really good i love the taste of it. I feel im safe since it was the cooked in our house. The one reason why I said that is because I am the kind of the hesitant to eat the Tokwa’t Baboy in the restaurants. The ingredients of this dish needs to be very cleaned and i know that in some of the restaurant they don’t clean it enough to pass my standard or other person to know to cook that tokwa`t baboy. Anyway, Tokwa’t Baboy (Beancurd and pork) is the traditional appetizer in local Filipino fast-food and full-service restaurants. Usually made it with pork ears, chewy of tofu/beancurd,the soy sauce, the pork broth, vinegar and other spices. Here are the ingredients and the procedure to cook Tokwa`t Baboy:


INGRIDIENTS:

1 Small cloves of garlic (minced)
 3 Big onions (diced)
 1 Kilo of Pork Face & Ears (cut into cubes)
 8 Pieces of Tokwa (Beancurd) 2"x2"
 1 Cup vinegar
 1 Teaspoon brown sugar
 1 Cup soy sauce
 1 Teaspoon salt

PROCEDURE:

1. In a large casserole, boil the pork with salt, lower the fire and let it simmer until the pork is tender.
2. Take the pork out and set aside.
3. Fry the tokwa in hot oil until toasted and slice to the same size as the pork.
4. In the sauce pot, mix the soy sauce, vinegar, salt, garlic and onions and heat for just few minutes.
5. Pour in mixture over pork and tokwa.

Patatim’s is the main ingredients are similar to pork adobo or chicken Adobo except that some includes the Banana blossoms. To be honest, I don’t know the difference between having it and not having of it. Since that ingredient is very rare to find, I cooked it without it. Others of the use Pork Braised Legs and some are the hind legs. For this particular moment, I used the hind legs.




INGRIDIENTS:

2 pcs small pork hind legs, cut into 1 1/2 inch thick
3/4 cup soy sauce
1 tbsp cornstarch
1/4 cup of vinegar
2 Pork bouillon cubes


Fish sauce

1 tsp ground pepper (you can also use peppercorn)
5 pcs bay leaves
1 whole onion, minced
Cooking procedure:
1 tbsp vegetable oil
1 whole garlic, minced


1. Boil the pork with hind legs, when almost tender set aside.
2. In a large casserole, sauté the minced garlic and onions with the oil.
3. Add the fish sauce, then the pork leg and the rest of the ingredients.
4. Bring to a boil and slowly simmer for half an hour or until tender.
Simple way to cook patatim.

Cook  the pasta in a medium pot of the boiling salted water until drain. In a medium bowl, mix together the cream of mushroom soup and cream of chicken soup, chopped onions, cottage cheese, sour cream, poultry seasoning, oregano, basil, grated Parmesan cheese, and the chicken. If desired, add the olives. 9x13 inch casserole of dish, layer 3 lasagna noodles, half of the chicken sauce and grated Colby cheese, 3 lasagna noodles, the remaining chicken sauce, 3 lasagna noodles, and finally grated mozzarella cheese. Cover with the aluminum foil.Bake in a preheated 350 degree F (175 degrees C) oven for 50 minutes. Remove the foil, and continue baking for 20 minutes. and let stand 15 minutes before serving.


INGRIDIENTS:

4 cups chopped, cooked chicken meat
2 cups shredded Colby cheese
2 1/2 cups shredded mozzarella cheese
9 lasagna noodles
1 cup chopped onion
1 (8 ounce) container cottage cheese
1/2 teaspoon dried basil
1/3 cup sliced black olives (optional)
3/4 cup grated Parmesan cheese
1/2 (8 ounce) container sour cream
1/4 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup

Rinse and dry the chicken. Remove the excess fat and leave skin on. Lift the skin from breast and thigh areas, slide the bay leaves under skin. Coat the chicken with poultry seasoning. Drink half the can of beer, pour liquid smoke into the remaining beer. Raise tab on the beer can until it is in the straight up position.Insert the beer can into the chicken from the bottom until even with  the bottom of chicken. Insert the skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).Prepare the grill, light the coals, and when they are ready, spread the coals to form a ring around the outside edge of the grill.Place the chicken in center standing up on can to cook. Cover and cook for the next two hours. Remove it carefully from the grill so as not to spill the contents of the can. Remove the skewer and beer can, let the chicken sit for fifteen minutes before cutting.


INGRIDIENTS:

5 tablespoons poultry seasoning
1 (2 to 3 pound) whole chicken
1 (12 fluid ounce) can beer
4 bay leaves

1 long metal skewer
4 dashes liquid smoke flavoring

Combine and reserved pineapple juice,the chicken, and garlic in a small baking dish. Cover and refrigerate for 2 hours.Preheat the oven to 400 degrees F (200 degrees C).Remove the chicken from the pineapple. Saute the chicken and garlic in a hot pan, so that the chicken browns just slightly.Roll out the pizza dough on a 16-17 inch pizza pan. Bake dough for 8 minutes, and then remove from the oven. Brush dough with a thin layer of  the teriyaki sauce, then a layer of the onion. Top with the Cheddar cheese. Then top with the chicken, reserved pineapple chunks, and the feta cheese. Bake for an additional 20 minutes, until the cheese is bubbly and slightly browned.



INGRIDIENTS:

1 teaspoon minced garlic
2 (10 ounce) cans refrigerated pizza crust dough
1 (15 ounce) can pineapple chunks - drained with juice reserved
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 cup shredded Cheddar cheese
1 cup crumbled feta cheese
1 cup teriyaki sauce
1 small sweet onions, thinly sliced

Preheat the oven to 350 degrees F (175 degrees C). Bring a medium size pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water for 10 to 15 minutes. Drain and rinse with a cold water.
Melt the butter in a medium saucepan over the low heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and the  salt, and simmer until slightly bubbly. Mix in the broth and milk, and boil, stirring constantly, for 2 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano, and ground black pepper. Remove from the heat, and set aside. Spread 1/3 of sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange it to 1/3 of the noodles over the chicken, and layer with the 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange the remaining noodles over cheese, spread remaining sauce evenly over the noodles. Sprinkle with the parsley and 1/4 cup Parmesan cheese.
Bake 40 to 50 minutes in the preheated oven.


INGRIDIENTS:

1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
9 lasagna noodles
1 clove garlic, minced
1/2 cup all-purpose flour
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

1/2 teaspoon ground black pepper
2 cups ricotta cheese

1/2 cup butter
1 onion, chopped

Heat the half of the oil in a medium casserole and sauté chicken strips until cooked.Remove the chicken from pan and set aside.Pour in remaining oil and sauté onion until to get transparent.Add the garlic and sauté a further 5 minutes. Add the both kinds of the rice and stir to coat in oil. In a medium bowl, blend it together with water, coconut milk and turmeric powder then pour into casserole.Cover and simmer until the rice is done, about 25-35 minutes. In a steamer, steam the shrimps until cooked and pink in color. Remove from the heat and set aside.When the rice is fully cooked, stir in the shrimps, the chicken strips, cooked the ham and the green peas.Season with the salt and pepper and serve.Garnish with bell pepper and sliced egg.


INGRIDIENTS:

100 g frozen green peas, thawed
Salt and pepper to taste
1 piece green bell pepper, roasted, peeled and cubed
2 eggs, hard-boiled then sliced
60 ml oil
3-4 cloves garlic, peeled and diced
200 g regular rice
200 g sticky rice
250 g chicken breast fillet or thigh fillet, cut into strips
1 medium onion, finely chopped
250 g medium shrimps, peeled and de-veined
100 g cooked ham, cut into 2-cm squares
500 ml water
250 ml coconut milk
2 teaspoons turmeric powder

Add the milk to dry the pudding mix in a large sized bowl. Then beat with the wire whisk for 3 minutes until blended. Stir in 1 cup of the whipped topping. Cut cake horizontally into four layers then brush each with juice. Place the bottom layer on serving plate and the top with 3/4 cup of the mixed berries, Half of the pudding mixture. Do the same way for the middle layer. Cover the top of the cake with the cool whip and all remaining berries. Cover with foil or saran wrap. Be sure to refrigerate 5 hours or 24hours.

INGRIDIENTS:

1/4 cup orange juice

3/4 Cup cold milk

1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

2 cups mixed raspberries and sliced strawberries

1/4 cup blackberries

1 pkg (10.75 oz.) frozen pound cake

1 1/2 cups thawed Cool Whip topping, divided

Prepare the Fast Chicken Soup Base. And bring it to a simmer.
Add these, simmer until tender, 15-30 minutes: 3 cups of egg noodles.
Before removing from heat, stir in: 1 cup (5 ounces) frozen the green peas and 1/2 cup chopped fresh parsley.
Final touch: Add the salt and pepper, to taste.




INGRIDIENTS:


1 cup frozen green peas
1 recipe Fast Chicken Soup Base
3 cups egg noodles
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley

Beat the whipping cream in chilled large bowl with your electric mixer on high speed. Fold in the liqueur and the chocolate syrup. Spoon it  into 3 paper lined foil for the cupcake liners. Cover and freeze atleast 5 hours But no longer than for 2 days or above. Place it in your refrigerator for 30 minutes before you serve. And sprinkle it with some cocoa.

INGRIDIENTS:

1 tablespoon almond-flavored liqueur or Italian syrup

2 tablespoons chocolate-flavor syrup

1/2 cup whipping (heavy) cream

And don`t forget the Cocoa,

Heat the oven to 350 degrees F (175 degrees C). Flour two 9 inch, round, cake pans. Cover the bottoms with waxed paper.
Large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, 1 tablespoon vanilla. Pour batter into prepared pans.Bake for 40 minutes. Wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, remove to racks to cool it.Drain cherries, reserving 1/2 cup juice. Combine juice, cherries, 1 cup sugar,cornstarch in a 2 quart saucepan. Cook over low heat until thickened. Stir in 1 teaspoon vanilla.Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with electric mixer at high speed until stiff peaks form. Split each cake layer horizontally in half. Tear one split layer into crumbs. Reserve 1 1/2 cups Frosting for decorating cake. Gently brush crumbs off top and side of each cake layer with pasty brush. Assemble, place one cake layer on cake plate. 1 cup frosting; top with 3/4 cup cherry topping. Top with the second cake layer. Repeat layers of frosting and cherry topping. Top with third cake layer. Pat reserved crumbs into frosting on side of cake. Spoon reserved frosting into bag fitted with decoration. Pipe the top and bottom edges of cake. Spoon cherry topping onto top of cake.



INGRIDIENTS:

3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar

Place and add the rice noodles in a large bowl, cover with warm water. Soft, drain, and set aside. Heat oil in a  large skillet over medium heat. Saute onion and garlic until to get it soft. Stir in the chicken cabbage, carrots and soy sauce. Cook and wait until cabbage begins to soften. Toss in noodles,cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.




INGRIDIENTS:

4 carrot, thinly sliced
1/4 cup soy sauce
2 lemons - cut into wedges, for garnish
1 (12 ounce) package dried rice noodles
1 teaspoon vegetable oil
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
1 onion, finely diced
3 cloves garlic, minced

Heat the oven to 350°F (325°F for dark). Lightly spray the bottoms only of one 8-inch round and one 8-inch square pan. Get a large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed by 30 seconds. Beat on medium speed 3 minutes, scraping the bowl . Divide batter evenly between pans. Bake 25 to 31 minutes (27 to 35 minutes for a dark or nonstick pans). Until toothpick inserted in center comes out clean. Cool 15 minutes, and remove from pans. Cool completely, about 1 1/2 hours. Cut off round cake in half. Put square cake on tray with one point toward from you. Place the cut side of each half. One of the top sides of square cake to make a heart as shown in diagram. Tint and frosting with food color. Frost the cake with frosting. High the Altitude (3500-6500 ft). High Altitude directions on cake mix box for 8-inch pans.


INGRIDIENT:

1 box white cake mix
1 container Whipped fluffy white frosting
Red food color
Water, vegetable oil and egg whites called for on cake mix box

Mix the rice flour, 1/2 cup of sugar, add the water together in a bowl in a soft dough. Stir 1/2  of cup sugar and sesame seeds together in a small bowl. Toss coconut with the salt together in a separate bowl. Put it to large pot of water to a boil. Take a portion of the soft dough and roll it into a ball by using your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. When the cake is done it will floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. The cakes with coconut and serve warm.



INGRIDIENTS:

2 tablespoons sesame seeds
4 ounces grated coconut
1/2 cup white sugar

1 teaspoon salt
1 cup glutinous rice flour (malagkit)
1/2 cup white sugar
1/2 cup water

Get a large sauce pan and put in the ground beef. Add some water about 2 and half cup. Boil it, stirring and simmer until the beef produce it's oil if the water completely evaporates. Let the beef cooked on it's oil until to get in golden brown. If the beef doesn't produce it's own oil, you can add cooking oil. Once the beef is tender and brown, add some onion,garlic and hotdogs. saute for a 5 minutes. turn the heat to low.
Add the spaghetti sauce or tomato paste, add water, salt, tomato catsup, sugar. stir. cover. wait for it until boil while stirring it. Start boiling the pasta, by the many variants of pasta i usually prefer durum semolina types. Add some oil and salt when cooking the pasta. While stirring the sauce so it won't stick to the pan. Slice the hard boiled eggs into thin slices. Once the sauce is boiled, turn heat to low. stir and simmer for few minutes. Sprinkle some ground black pepper according to your taste, add catsup, salt or sugar if you want. stir and turn off heat. Drain the pasta in a large strainer while it runs in a faucet of cold water. drain again
Set the pasta on a platter. pour in some sauce on top. garnish it with grated cheddar cheese and few slices of hard boiled egg. Serve with a bread and an softdrinks


INGRIDIENTS:

500 grams spaghetti pasta (durum semolina preferred)
2 hard boiled eggs (optional)
6 pieces regular sized pork hotdogs (cut into dice/cubes)- optional
500 grams ground beef
1 small onion
2 cloves of garlic
cooking oil
500 grams of del monte " filipino-style spaghetti sauce" or 300-350 grams of tomato paste
400 ml of tomato catsup (sweetened or unsweetened)
3-4 tablespoon of sugar (can be more...)
1 teaspoon of salt
1 and a half teaspoon of ground black pepper
2-4 cups of water (depending on the thickness of your sauce that you prefer)
350 grams of cheddar cheese (grated)
.

First get a large bowl, thoroughly mix kiwis, Golden apples, raspberries, strawberries, white sugar, brown sugar and fruit. Cover it in the refrigerator at least 20 minutes.Heat the oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges after you cut it arrange it in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray with your cooking spray. Bake in the preheated oven 9 to 10 minutes. Repeat with any tortilla wedges. Cool approximately 20-30 minutes. Serve with chilled fruit mixture.




INGRIDIENTS:

10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
3 tablespoons fruit preserves, any flavor

First of all add a condensed milk in a bowl. Gradually sift powdered milk onto condensed milk. Mix and blend thoroughly with your hand.
After 5 to 10 minutes, until enough to handle. Shape into small balls or roll to form small cylinders. Roll in the sugar and then wrap in cellophane. Pastillas de Nangka
Add 1/2 cup fresh, chopped jack fruit to the basic recipe. Mocca Pastillas. 2 tbsp. instant coffee and 3 tbsp. Cocoa in 1/4 cup boiling water. Powdered milk by 1/4 cup to the basic recipe. Pinipig Pastillas
Shape the pastillas into small balls, let it roll well on toasted pinipig, pressing a little to the ball. Then, roll on sugar.



INGRIDIENTS:

1 can condensed milk
2 cups powdered milk
sugar, for rolling