Project

In
T.L.E

Submitted by:
Louie Jan Anton P. Alcaraz
Submitted to:
Mr. Julius Perpinan
My 2 types of desserts,
vegetables, and seafoods
and their recipes and
procedures.

*Desserts: Leche Flan and Mango Float

*Seafoods: Grilled tuna and Fish fillet

*Vegetables: Pinakbet and Sweet and Sour carrots

Desserts
1.)Leche Flan
Ingredients:
*12 egg yolks, beaten.
*1 can (354 mL) evaporated milk (or whole milk)
*1 can (410 mL) condensed milk.
*1/2 cup sugar.
*1/4 tsp. vanilla extract.
water, for steaming.

(caramel)
*3 tbsp. water
*1 cup light brown sugar

Procedures:
1. Prepare individual llanera (or two 9 x 2 in. / 23 x 5 cm. flan molds); set aside.
2. Prepare the Caramel: In a saucepan, bring the water to a boil; reduce the heat
to low before adding the sugar. Stir continuously for about 2 minutes or until
the sugar caramelizes or turns amber. Immediately pour the caramelized
sugar into prepared individual flan molds. Swirl the flan molds to evenly
spread the caramel. Set the molds aside.
3. Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in
water to just below the steamer; bring to boil.
4. In a bowl, combine evaporated milk, condensed milk, sugar and vanilla.
Gently pass the beaten eggs through a strainer into the bowl. Stir to combine
and mix thoroughly. Pour the mixture into the prepared flan molds containing
the caramel.
5. Cover the molds with aluminum foil, arrange into the steamer (water should
already boiling before placing the molds inside); steam for 30 minutes or until
firm. Set aside to cool and then refrigerate for at least 2 hours.
6. To serve: Run a knife along the edges of the flan molds to loosen. For
individual flans, turn the molds over onto a platter or individual plates. For a
larger flans, place a platter on top of the mold; holding the platter tightly to
the mold, quickly turn upside down. The flan should come out easily with the
caramel on top.
7. Serves 6 to 8.
2.)Mango Float

Ingredients:
*200g graham crackers(approximately)
*1(10 1/2 ounce) can Nestle cream
*3large mangoes
*1(10 ounce) can sweetened condensed milk

Procedures:
1. Slice mangoes into thin wedges.
2. Combine sweetened condensed milk, nestle cream, and
mango.
3. Layer the graham crackers in a square glass pan or other
container.
4. Put on the crackers a layer of the filling of mangoes, cream,
and condensed milk.
5. Repeat by putting layers of graham crackers, and filling until
you've used it all. It should be topped with graham crackers
after the final layer.
6. Put it in the refrigerator to thicken and chill overnight. You can
also put this desert in the freezer and it tastes great as a frozen
treat.
Seafoods

1.)Grilled Tuna

Ingredients:
 1/4 cup orange juice
 1/4 cup soy sauce
 2 tablespoons olive oil
 1 tablespoon lemon juice
 2 tablespoons chopped fresh parsley

 1 clove garlic, minced

 1/2 teaspoon chopped fresh oregano
 1/2 teaspoon ground black pepper
 4 (4 ounce) tuna steaks

Procedures:
1. In a large non-reactive dish, mix together the orange juice, soy sauce,
olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna
steaks in the marinade and turn to coat. Cover, and refrigerate for at least
30 minutes.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn
and baste with the marinade. Cook for an additional 5 minutes, or to
desired doneness. Discard any remaining marinade.
2.)Fish Fillet
Ingredients:
 1 egg
 2 tablespoons prepared yellow mustard
 1/2 teaspoon salt

 1 1/2 cups instant mashed potato flakes

 1/4 cup oil for frying
 4 (6 ounce) fillets sole

Procedures:
1. In a shallow dish, whisk together the egg, mustard, and salt; set aside.
Place the potato flakes in another shallow dish.
2. Heat oil in a large heavy skillet over medium-high heat.
3. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes,
making sure to completely coat the fish. For extra crispy, dip into egg and
potato flakes again.
4. Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.
 Vegetables
1.)Pinakbet
Ingredients:
 2 medium-length eggplants, cubed
 1 medium-length bitter melon (ampalaya), sliced
 6 tender okra pods
 1 garlic clove, minced
 1/2 cup of sliced onions
 1/2 cup chopped tomatoes
 1 cup water from rinsing rice
 3 tbsp fermented sauce (less if it’s a salty bagoong)
 1 tbsp pounded ginger
 1 cup boiled sliced pork
 2 tbsp cooking oil

Procedures:
1. In a pan, fry the boiled pork to brown. Set aside.

2. In the same pan, stir-fry the garlic, onions, ginger and tomatoes.

3. Boil the rice-washing water in a large pan (2-qt capacity) with the bagoong.

4. Add the pork and the stir-fried garlic, onion, ginger and tomatoes.

5. Bring back to a boil, then add the ampalaya, eggplant and okra.

6. Cover the pan and cook over high heat, then turn down the heat to prevent scorching.

7. Cook until the vegetables are done. Don’t overcook because the vegetables will lose
their bright colors and become mushy.

*Feel free to vary the ingredients. For instance, squash (kalabasa) is a popular
ingredient because it adds a bright orange color to the dish. String beans (sitaw) are
another popular vegetable in pakbet. If you don’t have bagoong on hand, just use salt.
 2.)Sweet and Sour Carrots

Ingredients:

 1
can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
 1/2
cup apple cider vinegar
 1/2
small green pepper, coarsely chopped (about 1/4 cup)
 1/2
cup sugar
 1/2
cup vegetable oil
 1
small onion, diced (about 1/4 cup)
 8
large carrot, cut into 1-inch pieces and cooked (about 6 cups)

Procedures:
Step 1
Stir the soup, vinegar, green pepper, sugar, oil and onion in a 2-quart
saucepan and heat to a boil over medium heat. Reduce the heat to low
and cook for 5 minutes or until the vegetables are tender, stirring often.

Step 2
Spray a 2-quart casserole dish with vegetable cooking spray.
Place half of the cooked carrots in the casserole dish. Top with half of
the soup mixture, the remaining carrots and the remaining soup
mixture.
Step 3
Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.