FOOD CORNER

Are you craving for something sweet and creamy? Then try eating Le che flan it is
one of the favourite dessert of the Pilipino, you can find it almost anywhere here in
the Philippines. Did you know le che means milk flan and it was introduce by the
Spaniards when they colonize the Philippines. Now you learn how to prepare leche
flan.

.Preparation time: 30 minutes

Estimated cooking time: 1 hour

Ingredients
10 egg yolks
1 can (390g) condensed
milk
1 can (390g) evaporated
milk
1 teaspoon of vanilla
extract or lemon essence
For the caramel:
1 cup sugar

Procedures:
1. Combine the sugar & water. Bring to a boil for a few minutes until
the sugar caramelize in a saucepan.
2. Dispense the caramelized sugar into aluminium container (you can
use any shape: oval, round or square) Spread the caramel on the
bottom of the moulds.
3. Blend well the evaporated milk, condensed milk, egg yolks and
vanilla by hand or blender.
4. Soothingly dispense the mixture on top of the caramel on the
aluminium moulds. Load the moulds to about 1 to 1 1/4 inch thick.
5. Cover moulds individually with aluminium foil.
6. Steam for about 20 minutes
7.Let cool then refrigerate.
8. To serve: run a thin knife around the edges of the mould to loosen
the Leche Flan. Place a platter on top of the mould and quickly turn
upside down to position the golden brown caramel on top.
9. Enjoy .

Are you hungry and want something good and sweet during the breakfast, then
champorado is a choice for you. It is not only sweet but it is also stomach filling
food. It one of the food the Spaniards introduce in the Philippines. In short and easy
steps you will learn how to make champorado that you can enjoy anytime.

.Preparation time: 30 minutes

Estimated cooking time: 1 hour

Cooking procedure:
1. Pour 3 cups of water in a pot and bring to a boil

Ingredients:
10 tbsp cocoa powder
1 cup (malagkit)

2. Put-in the glutinous rice and allow water to re-boil for a

few minutes
3. Dilute the cocoa powder in 1 cup warm water then
pour-in the pot. Stir continuously
4. Once the glutinous rice is cooked (about 12 to 18