Ice Scramble! The colorful dessert!

Ice Scramble or iskrambol is a popular Filipino street food consists of shaved ice, milk, sugar, extract and red liquid coloring. Believe to have originated in Iloilo, the popular "panghimagas". This dessert is easy and simple to prepared and usually served during meryenda (mid-afternoon snack) or summer season.












Even before pearl shake and milk tea became a hit in the country, ice scramble was already one of the most popular summer treats, especially among kids. It is made of shaved ice and evaporated milk.
Usually sold on streets, ice scramble costs P5 to P10 per cup. Vendors put toppings like chocolate syrup, marshmallows and candy sprinkles. These ingredients, however, tend to be unhealthy and full of sugar. This usually sold outside schools on carts or on small stalls with bikes on them. It's a humble, inexpensive version of the smoothie or milkshake.

Here we are giving you the secret of Ice Scramble: banana extract! Enjoy mixing and making this dessert in 5 easy steps. Relive the moments of getting out of school with a 10 peso coin in hand just to buy this pink sweet dessert by trying out this recipe!

  Ingredients:

3-4 cups shaved ice
1-2 tbsp sugar
1 cup Evaporated milk
1/2 tsp banana extract/flavoring
6-8 drops of red food color (for pinkish color)
Optional Toppings: powdered milk, chocolate syrup, strawberry syrup, mini marshmallows, candy sprinkles, rice crispies


Preparation Instructions:

• Mix evaporated milk, banana extract, red food color and sugar in a bowl.
• Add in shaved ice and mix thoroughly. You may also use a blender.
• Place in serving glasses or cups.
• Top it with optional toppings.

            Enjoy!

( Pictures are taken from Google)

Buko Juice! The Refreshing and Healthy drink!

Coconut water has long been a popular drink in the Philippines where it is available fresh, canned, or bottled. Coconuts for drinking are served fresh, chilled or packaged in many places. They are often sold by street vendors who cut them open with machetes or similar implements in front of costumers. Processed coconut water for retail can be found in ordinary cans, Tetra Paks, or plastic bottles, sometimes with coconut pulp or coconut jelly included.
This tropical fruit which can be seen everywhere in the


 Philippines provides us the simplest yet nutritious refreshing drinks this summer. It can be served by simply adding ice to a fresh young buko juice with buko strips but milk and sugar can be added to make it sweeter.







Coconut water is refreshing and healthy drink, it contains a lot of electrolytes, and minerals replenish hydration levels in the body that's why it can be used as an energy drink, liquid replacement for people suffering diarrhea and even as an intravenous fluid (This is sometimes by developing a nation). Another benefit for drinking coconut water is it has anti- ageing, anti- carcinogenic, and anti- thrombotic properties, it is also has better composition of minerals like calcium,  iron, manganese, magnesium, potassium, sodium and zinc that other fruits.

Recipe on how to make Buko Juice

Ingredients:

2 young coconuts
ice cubes
coconut meat
2 tbsp. sugar, (optional)
2 tbsp Condensed milk

Method:

Open coconuts on top by boring a small hole to extract the liquid, place coconut water in a large pitcher.
Add condensed milk into the pitcher then mix until totally dissolved.
Open the coconuts in half then using a fork score the young coconut meat before removing it with a spoon (this will easily make it into strips, in the Philippines we have a tool for it similar to melon scraper), place coconut meat in the coconut water mixture, place ice cubes then serve

( This picture are taken from Google )

Ice Candy! Makes you Crave!

This must be the cheapest of the frozen treats both young and adults for during a hot summer day. It is usually made of fruit juice poured into ice candy wrapper and kept in a freezer overnight. It is also comes from variety of flavors such as, mango, buko, avocado, chocolate, panda, pineapple and many more.

An ice candy designed to those who are planning to make ice candy that is for sale. This formula will make your costumers come back to you, because it is really delicious and the ice ice is soft and smooth. 






Ingredients for more than 200 pieces Ice candy using 1 1/4 X 10 Ice Candy Wrapper

• 7 litres water 
• 1 cup powdered milk ( any brand)
• 2 cups corn starch or cassava starch dissolved in 1.5 litres water
• 1 3/4  kilos sugar ( you may reduce the sugar according to your taste)
• 1/2 tsp salt
• Add your desired flavor ( buko, mango, chocolate, pineapple, etc.
• 300 pieces ice candy wrapper

Procedure:
1. Put the 7 liters water in a big pot then bring to a boil, add the sugar and salt, then mix well until it is fully dissolved.
2. Add the dissolved corn starch and powdered milk into the boiling water, stir very well to avoid the lump formation, boil for 8 minutes, then turn off the heat, allow to cool for few hours then add your desired flavor.
3. Pack in the ice candy wrapper and freeze until frozen.

Note: If using fresh fruits at least 1 cup (minced or chopped)
if using a concentrated or powdered flavoring at least 1/2 cup or according to your taste.

( This Picture are taken from Google)

Experience the milky Leche Flan!

Halo –Halo topped with a huge chunk of leche flan will help you beat the summer treat while strolling along the beach. Aside from its milky consistency, the leche flan is what makes a halo –halo treat worthwhile. This are often made using a llanera, which molds the oval shape of the leche flan which Filipino grew up to know. Made basically with eggs, sugar and milk, this creamy dessert dripping with sweet caramel and served cold is one of every Pinoy’s favorites. Its creamy texture makes you sigh with pleasure while reminiscing about the old times. A leche flan can be paired with tons of dishes and delicacies that can tickle your taste buds.


Filipino leche flan recipe will swap those ingredients out and opt for sweetened condensed milk instead. The sweetened condensed milk gives the flan a heavier, denser texture than regular creme caramel. It's to die for. Another change is the amount and type of eggs used in the recipe. While Spanish creme caramel only uses three to four whole eggs in a typical recipe, most Filipino leche flan recipes call for a DOZEN egg yolks (and yep, you read that right — just the yolks). Because all those yolks give the flan an incredibly creamy texture and a wonderful richness that's unique to Filipino leche flan. There's really nothing like it; it basically tastes like a light dulce de leche caramel that melts in your mouth.

Watch the Video on How to Cook Leche Flan

http://panlasangpinoy.com/2009/07/02/leche-flan/

Leche Flan Recipe

Prep time
10 mins
Cook time
45 mins
Total time
55 mins




This is a simple and easy version of a famous Filipino dessert known as Leche Flan.

Ingredients
10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract


Instructions

• Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
• Place the egg yolks in a big bowl then beat them using a fork or an egg beater
• Add the condensed milk and mix thoroughly
• Pour-in the fresh milk and Vanilla. Mix well
• Put the mold (llanera) on top of the stove and heat using low fire
• Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
• Spread the caramel (liquid sugar) evenly on the flat side of the mold
• Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
• Cover the top of the mold using an Aluminum foil
• Steam the mold with egg and milk mixture for 30 to 35 minutes.
• After steaming, let the temperature cool down then refrigerate

Serve for dessert. Share and Enjoy!

Nutrition Information
Serving size: 6 Calories: 384

( This picture is taken from Google)

Maiz con Hielo (MAis con Yelo)

Sweet corn is another abundant crop here in the Philippines. Aside from eating off the cub with a little salt and butter, we also love corn on Mais con yelo. This is made similar to Saba con Hielo only it uses fresh corn kernels instead of the saba or banana. It might strange to use corn for a sweet cool treat, but it works. Just try it and you will enjoy eating this especially summer days. MAiz con Hielo is similar to Halo-Halo but not as grand as Halo- Halo. 




It is a mixture of shaved ice, corn kernels, sugar and milk. It is placed on a tall glass, filled to the brim with a shaved ice and sweet corn towered over on the table perched regally a top was a lavish scoop of quesco ice cream, pinipig or corn flakes. 

If you want to beat the hot of summer days, just try to do this, because it will help you to feel the refreshment of your days even though you are in your vacation day.  You can enjoy everything together with your families or love ones, because happiness did not cost a fortune. Life was so simple back then.

Here’s how to make an easy to prepare Mais con Yelo, this can fully refresh and quench your thirst in hot summer days.

INGREDIENTS:

2 cans Sweet Corn Kernels

Vanilla Ice Cream

Shaved Ice

Evaporated Milk

Sugar to taste

1 cup diced sweetened jack fruit (from the can)

1 Tablespoon unsalted Butter

1 Tablespoon brown Sugar

1/2 teaspoon of Vanilla extract

DIRECTIONS:

• Place a small pan over medium-low heat
• Add butter, and brown sugar then stir until butter and sugar are fully melted
• Add diced jack fruit
• stir until jack fruit is fully glazed and sugar caramelized
• Add the vanilla extract, mix, then turn the heat off
• Set aside in a small bowl
• Fill half of the glass with sweet corn
• Add shaved ice
• Add some milk
• Add scoop of ice cream
• Add some sugar glazed jack fruit including some of the sugar syrup.
• mix until everything is combined
• Taste and add more milk, and sugar to taste.

ENJOY!
( This picture are taken from Google)

Sago't Gulaman! Affordable Drink!

If there is one famous refreshment drink that we can consider a hallmark of a genuine and true b lue Filipino epicure, it has to be Sago't Gulaman.  It is generally called “palamig” – which is translated as refreshment – this is one way to beat the heat.You probably survived the tropical heat of the Philippines if you have your own version of one of these childhood merienda stories to foretell- the memorable innocent days of having to comfort yourself with this sweet and re- hydrating beverage under a scorching summer. Just like Halo- Halo, Sago't Gulaman is sold throughout the year but is more affordable.






This ubiquitous Pinoy drink is made with sugar syrup tapoica balls, gelatin squares, and crushed ice that will remind anyone of summer. This drink comes in a variety of color and sweetness, but a tall glass of this is sure to quench your thirst and satisfy your sugar craving. You can buy Sago't Gulaman from the street vendors and it's a perfect pair to any Pinoy street foods. Some restaurant and cafes also serve them, and if you're really thirsty, you can also get a bottomless option so you can drink as much as you want.You can enjoy having this while eating fish balls. The sweetness of this drink takes away the zing of the fish ball sauce.








Try this Sago at Gulaman Recipe and let me know what you think.

 Ingredients:

3 cups medium tapioca pearls

1 sachet gelatin powder

3 cups brown sugar

1 tbsp vanilla extract

2 to 3 cups water

Instructions:

• Cook the tapioca according to package instructions or refer to the Taho recipe. Set aside.
• Cook the gelatin according to package instructions. Set aside.
• Place the brown sugar in a cooking pot and caramelize using low heat.
• When the sugar starts to melt, put in water and vanilla extract. Let boil and stir until the sugar dissolves. Note: us the lowest heat possible so that the sugar will not burn.
• Turn off heat and let cool.
• In a glass, combine some tapioca pearls, sliced gelatin, 3 tablespoons of sugar mixture, and a cup of cold water. Stir.
• Serve. Share and enjoy!

 Nutrition Information

      Serving size: 6
( This picture is taken from Google)

Ice Cream Or Sorbetes! Make sound so refreshing and cool!

This are among the food demanded when it is summer and when it is hot. Ice Cream! The popular summer food available anywhere- malls, convenience stores or even in the streets or known as a dirty ice cream. It is made from dairy products and also comes from different flavors such as chocolate, strawberry, mango, avocado, cheese, and many more. This one treat that people from all generations will surely love.
  


Sorbetes is the Philippine version of ice cream commonly peddled from carts in the streets of the both urban and rural districts. It is usually serve with small sugar cones or wafer, and recently with buns. Sorbetes is peddled by “sorbeteros” using colorfully hand-painted wooden carts which usually contained with different flavors, each in a large metal canister. The cart is stuffed with “dry ice” sprinkled with salt to produce lower temperature around the metal canisters and keep the ice cream frozen longer. These peddlers usually get their cart from the manufacturers of the local ice cream and walk the streets the whole day, calling the attention of consumers by ringing their hand-held bell.

This sweet ice treat is the number one on the list of the kid's wish to eat everyday. Whenever the children heard the bell rings they already know it and they would run outside to buy ice cream or sorbetes. This will bring happiness to the kids specially on birthday's occasion.


(This picture are taken from Google)

Who wouldn't an Halo- halo during hot seasons?

The number one Filipino favorite iced treat not only on a hot summer season but all year around because it is dessert and refreshment as well. It is quite a best selling Filipino food/dessert/refreshment during the summer season. 


Halo- halo, which literally means " mix-mix", which consists of mixed fruits such as banana, jackfruit, sweet preserves, beans, corn, pinipig, nata de coco (coconut gelatin), evaporated milk, shaved ice sprinkled with rice crispies in one bowl or glass would make you want to grab one now.and oftentimes, with ube and ice cream on the top of it. This is delicious dessert is often reasonably priced and much cheaper that commercial ice cream that you loves to eat during hot seasons. 


During hot months, you can see in every corner of the cities and rural areas are brimming with small stalls that sell halo-halo or mix-mix for everybody. And the good thing about this food is that, it's very easy to make and can be done at comfort of your home that nothing can beats because you can put anything you want to make it presentable to you and make it more delicious.


So, are planning to make your own Halo-Halo? Here is the guide.

Ingredients:
shaved ice
evaporated milk
white sugar
leche flan(optional)
ice cream, any flavor(optional)
rice crispy(optional)

Choose at least 5 sweets you want:
*coconut sport(macapuno)
*colored gelatin(red/green)
*coconut gel(nata de coco)
*sugar palm(kaong)
*sweetened red beans
*ripe jackfruit(langka)
*tapioca pearls(sago)
*sweetened bananas(minatamis na saging)
*ube halaya or leche flan

Procedures:
1. In a bowl or tall glass, combine 1 tablespoon of each sweets and sugar.

2. Add shaved ice then pour evaporated milk top with leche flan, ice cream and rice crispy. Serve immediately.

You can also add additional ingredients or toppings as you wish.

( This picture are taken from Google)

“Summertime is always the best of what might be.”

• What is my blog all about?

My blog is all about "Pinoy Summer Food Favorites", where in you can see and taste the different summer foods that can help you to stay cool and feel refreshment during hot seasons. And on how Pinoy enjoying summer and be comfortable despite of of having a hot seasons.

• What is the reason why I want to blog about this?

The reason why i want blog about this is that, i want to share or present the ten Filipino summer foods to all people especially to the foreigners who visited Philippines during hot seasons to enjoy their vacation and explore the hidden places and foods here. and to make them really feel the cool and refreshment that brought by the sweet frozen foods and sweet shaved ice drinks that can survived to them during hot days. I know that summer heat makes everyone complaining about the warm weather and how hot it can get. So, i will share to them some easiest ways on how to make summer foods by them self.

• What is my goal/purpose for blogging this?

My goal/purpose for blogging this is that, I want them to experience the things that can make their summer days become enjoyable, lasting and have much more fun here in Philippines. I know that Filipino's definitely love food especially when they are in their vacations. So, I want them feel the true essence of what we "summer". I want them discover how Pinoy being enjoy exploring in making foods and make the kids or even adults crave summer foods.