Healthy Salad Recipes

Singkamas-Corn Salad

Ingredients:

• 4 cups singkamas, stripped
• 2 cups pineapple, crushed
• 2 cups canned whole kernel corn, drained
• ½ cup mayonnaise or 1 cup soyannaise
• Dash of salt
• Dash of sugar

Instructions:

• Mix gently singkamas, crushed pineapple, and corn.
• Add mayonnaise or soyannaise and a dash of salt and sugar.
• Chill for 30 minutes before serving.
• Good for 6 – 8 persons.

Marbles Salad

Ingredients:

• 2 cups grapes, seedless, whole
• 2 cups red sago, cooked
• 1 cup orange sago, cooked
• 1 cup sweetened kaong, cooked or canned, drained
• 1 cup all-purpose cream or 1 ½ cups soyacream
• ½ evaporated milk
• 2 tablespoons sugar
• 1 cup bite-sized multicolored marshmallows

Instructions:

• Mix all ingredients except marshmallows.
• Chill before serving.
• Add marshmallows before serving.
• Good for 6 – 8 persons.

Molded Strawberry-Grapes

Ingredients:

• 1 box or sachet gelatin or gulaman, plain
• 1 cup grapes, whole
• 1 cup strawberries, whole
• Sugar to taste

Instructions:

• Cook gelatin as per procedure in box or sachet.
• Add sugar.
• Cool and pour onto bowl of arranged grapes and strawberries.
• Let it gel.
• Good for 6 – 8 persons.
• If gulaman bar is used, dissolve 1 bar into 2 ½ cups water.

Melch Salad

Ingredients:

• 1 Spanish melon, scooped into balls
• ½ kilo grapes, whole
• ½ cup cheddar cheese, shredded
• ¾ cup lite mayonnaise or 1 ¼ cup soyannaise
• Lettuce

Instructions:

• Mix all ingredients well.
• Serve on a bed of lettuce.
• Chill before serving.
• Good for 6 – 8 persons.

Cherry in Sago and Gulaman

               Introducing a delightful and red-delicious dessert... Cherry in Sago and Gulaman, my new creation inspired by our wedding anniversary. 

                The night before our anniversary, I was actually thinking of a unique dessert to please my husband and family for our small celebration. There came an idea to prepare something sweet and creamy. Black sago & gulaman was actually my first choice but later settled for red because I didn't have enough time to find black. I think there some desserts with ingredients similar to what I have here, but of course, prepared differently. Aside from the cherry and black gulaman/gelatin that we used to know, this sweet treat has a combination of sago which makes it more appealing to the taste and precious to the sight. 

               Cherry is a fleshy red fruit which is seen in special desserts, ice creams, and many other sweet creations. Sago itself is also seen in Tahu, Ginataan and Ginumis while gulaman which is made from seaweed called agar-agar can be eaten as a gelatin dessert with or without fruits. The combination of these three with a blend of cream and condensed milk makes a sweet, yummy, creamy and eye-stopping dessert. Try this, and you'll love it. Enjoy cooking and have fun eating!

Cherry in Sago and Gulaman Ingredients: 

• - 2 cans condensed milk  
• - 1 cup boiled white sago (small)
  
• - cooked red gulaman, cubed (2 packs powdered red gelatin or 2-4 bars gulaman)
  
• - 2 cups or standard sized Nestle Cream or any other creams of your choice
  
• - 1 can or bottle Cherry in syrup
  

Cooking Instructions:


     1.  In a mixing bowl, combine all the prepared ingredients and mix well.
     2.  Serve cold and top with a cherry.

         To Cook sago:

• - Boil water in a saucepan. Add in uncooked sago.
  
• - Stir to prevent sticking.
  
• - Cook until transparent. 
• - Drain then rinse.

       To Cook Gelatin/Gulaman:

• - In a saucepan, prepare 6 cups of water for every 1 pack of powdered gelatin.
• - Carefully sprinkle the powdered gelatin.
• - Stir to prevent from sticking.
• - Add some of the cherry syrup into the mixture for flavoring.
• - Add 2 tablespoons of sugar to sweeten.
• - Cook until near boil.
• - Cut into cubes when the gelatin is ready.
  

 

How to Cook an All-Time Favorite Maja Blanca Special

Howdy folks! Wanna try my own recipe for an all-time favorite maja blanca special ?  Actually, this “kakanin” was loved most by the people who were able to taste this sweet blend of cornstarch, corn kernel, coconut mik, evap milk, sugar and cheese. Actually, some of my friends really wanted me to teach them how to cook this or just asking my recipe. The original recipe is courtesy of my old friend. I just enhanced and added some excitements on it. Hehe. Actually, when I’m cooking this sweets, I used to smile…That’s because, passion is one of the most important ingredients when preparing or cooking food. Hehe. So, here’s how to prepare it. Enjoy cooking and have fun eating!

For 400 grams CREAM Cornstarch, you'll need:

• 4 coconuts to make 14 cups of coco milk 
• 1 can creamstyle corn kernel
• 1 medium can evaporated milk
• 1/2 kilo sugar 
• cheese for topping

Note: You can have 600 grams of cornstarch for a large serving. Just add 2 coconuts to make 18 cups of coco milk. Then use 1kl sugar and 1 big can of evaporated milk. You may use the same amount of ingredients included above aside from those mentioned here.

Directions:  

1. In a clean cooking pan with coco milk, pour out the cornstarch and mix well.  
2. Add the evaporated milk, creamstyle corn kernel, and sugar.  
3. Mix until the cornstarch and sugar are dissolved well.   
4. Put the pan on heat to cook. Be sure to constantly stir the mixed ingredients (in one direction) until thick and floppy.   
5. Pour into mould or desired serving plate.   
6. Sprinkle grated cheese (while still hot) for topping.  
7. After 20-30 minutes, chill until firm.
8. Serve cold.

Special Treats for Those Who Love Sweets

Hey folks! Watch out for my recipes of homemade delicious sweets that everybody loves to eat... These are my special treats for those who love cooking and preparing desserts for their family, friends, and loved ones...Try it and you'll see how they'll crave for more! Enjoy cooking and have fun eating...