Buchi Ingredients:  

Custard Filling:

• 1/3 cup cornstarch
• 1 tbsp. all-purpose flour
• pinch salt
• 100 g. langka(fresh or preserved), cut into cubes
• 1 cup Evaporated Milk
• 3 pieces eggyolks, slightly beaten
• 1/4 cup butter
• 1/2 tsp. vanilla

Dough:

• 1/2 k. galapong
• 1/2 cup sesame seeds
• cooking oil, for deep-frying

Buchi Cooking Instructions

• Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire.
• When thick, remove from fire and stir in egg yolks, butter and vanilla. Cook for about 2 min. more.
• Cool then set aside in a chiller.
• Knead galapong forming a cylinder and cut into 20 equal portions.
• Flatten into patties and put about 1 tbsp. of chilled filling in the center.
• Gather edges to the center, sealing well.
• Roll in sesame seeds and deep-fry in hot oil.
• Drain in paper towels and serve right away.

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Leche Flan (egg yolk) Ingredients:

• 10 egg yolks (pula ng itlog); well beaten
• 1 big can evaporated milk
• 1 big can condense milk
• 3 tablespoons brown sugar
• 1 tablespoon vanilla
• 3 moulds (lyanera) container
• Aluminum foil
• 3/4 cup water
• Leche Flan (egg yolks)

Cooking Instructions:

• Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar.
• In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15 - 20 minutes. Remove from the steamer. Cool it down before serving.

Cooking Tip:

• You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water. - Mecca

For more recipes check our Complete Filipino Recipes Lists!!!

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Love to eat the famous filipino arroz caldo? Well - it's one of filipino dish I'm craving for. ;-)

Ingredients:

• 1 kilo chicken; cut in small pieces
• 1 cup uncooked malagkit or plain rice or combination
• 1 small onion; chopped
• 4 cloves garlic; chopped
• 1 root ginger; sliced
• 6 cups water or broth
• Fish sauce
• Cooking oil
• Salt to taste (optional)
• Chicken bouillon cubes (optional)
• 1 tablespoon minced fried garlic (for garnishing)
• 1 tablespoon scallions (for garnishing)

Cooking Instructions:

• In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned.
  
• Drain any remaining oil and then add rice.
  
• Add enough water and bring to boil.
  
• Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary).
  
• Season with fish sauce according to taste. Serve hot in a bowl.
  
• Garnish on top with fried minced garlic and scallions.

Arroz Caldo Cooking Tip:

• Always dry chicken well with paper towels before placing into hot pan or casserole so it won't stick.
• You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.

For more recipes check our Complete Filipino Recipes Lists!!!

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