Filipino Fruit Sundae (Halo-Halo)

By Jennifer M. Aranas, Author, The Filipino-American Kitchen

Serves 4

3 cups (300 g) shaved ice
1 cup (170 g) diced mango
1 cup (175 g) diced pineapple
1 cup (150 g) diced jackfruit, with juice
1 cup (225 g) macapuno strings
1 cup (200 g) preserved purple yam (ube)
1 (12-oz/340-g) can evaporated milk

Vanilla ice cream, garnish

In 4 tall sundae or milk shake glasses, place 3⁄4 cup (75 g) shaved ice. On top of that, add 1⁄4 cup (approximately 50 g) each of mango, pineapple, jackfruit, macapuno strings, and purple yam. Pour 1⁄2 cup (125 ml) evaporated milk and some of the jackfruit juice into each glass. Top the halo-halo with a scoop of vanilla ice cream.

Serve with long ice cream spoons to mix the layers together.

Variation: If you don’t feel like buying each ingredient separately, prepared halo-halo fruit mixes are available at the Asian grocer. These convenient, pre-made mixes come in glass jars and, depending on the brand, include a combination of halo-halo staples such as sweetened beans, coconut sport, purple yam, coconut gel, and palm nuts. Place a few spoonfuls of the mix in a glass, then top with shaved ice, evaporated milk, and vanilla ice cream for a nearly instant halo-halo. I find the mixes are a great base to which you can add your favorite fruits such as jackfruit, litchi, banana, mango, papaya, or guava.

One of the keys to an authentic halo-halo is shaved ice. Though crushing ice in a blender may seem like a viable alternative, a blender can’t process ice into the fine flakes that make halo-halo unique. Since shaved ice drinks and desserts are popular throughout Asia, you’ll be sure to find either an electric or manual ice shaver at an Asian grocer. They are also available at large chain stores that sell kitchen goods.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Mango Refrigerator Cake

Courtesy of Quick & Easy Asian Desserts

Serves 4–5
Preparation time: 40 mins
Chilling time: 4–5 hours

6 large ripe mangoes (about 61/2 lbs/3 kg)
Two and half packets (75 sticks) lady finger biscuits (61/2 oz/200 g per packet)
2 cups (500 ml) canned mango juice
Three x 8-oz (250-g) pack cream cheese
2 cups (500 ml) heavy cream
3 cups (375 g) confectioner’s (icing) sugar

1. Peel the mangoes and slice the flesh away from the pits, then slice the flesh thinly. Divide into three equal portions and set aside.

2. Divide the biscuits into 3 portions. Work with one portion at a time. Dip the biscuits, one at a time, into the mango juice. Arrange the biscuits in a 12 x 8 x 2 in (30 x 20 x 5 cm) baking pan, with the tops of the biscuits facing down.

3. Beat together the cream cheese and heavy cream in an electric mixer. Gradually add the sugar and continue beating until the mixture is smooth. Divide the cream cheese mixture into three equal portions.

4. Spread 1 portion of the cream cheese mixture over the biscuits. Arrange one portion of the mango wedges over the cream cheese mixture.

5. Dip the second portion of biscuits, one at a time, in the mango juice and layer over the mangoes. Spread one portion of the cream cheese mixture on the biscuits and arrange one portion of the mangoes on top.

6. Dip the remaining biscuits in the mango juice, one at a time, and arrange on top of the mangoes. Spread the remaining cream cheese mixture on the biscuits. Arrange the remaining mango wedges on top. Chill for 4–5 hours, or until firm, before serving.

Lady finger biscuits are sweet, crumbly biscuits sold in packets in supermarkets. Graham crackers may be substituted if lady finger biscuits are not available. There are 27 sheets in each box (14 oz/408 g) of graham crackers. Each sheet can be broken down into 4 pieces. One other substitute for finger biscuits will be the “broas” sold at Filipino specialty stores.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Asian Mushroom Puff Pastries Recipe

By Jaden Hair, Steamy Kitchen

(Serves 6 as an appetizer)

1 box (10 ounces) Pepperidge Farms Puff Pastry Shells (6 shells)
8 ounces Gruyere cheese, shredded
2 packages Hokto Maitake mushrooms
2 onions, thinly sliced
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup Gorgonzola Cream Sauce (see below)
1/2 tablespoon parsley, finely minced

1. Prepare the shells according to package instructions.

2. While the pastry shells are baking, heat a frying pan over medium-high heat. Add the olive oil, onions and saute for 2 minutes, then add in the mushrooms and continue to saute for another 2 minutes. Season with salt and pepper.

3. Prepare the Gorgonzola Cream Sauce (recipe below)

4. When the pastry shells are cool enough to handle (but still warm), remove the top of the pastry shell (it should be easy to remove with your fingers) and fill each shell with equal amounts of the shredded Gruyere cheese, then the mushroom mixture and top each off with a spoonful of the Gorgonzola Cream Sauce. Sprinkle with parsley to finish. Serve immediately.

Gorgonzola Cream Sauce
Serves 4

1/2 cup heavy cream
1 tablespoon minced fresh parsley or chives
4 ounces crumbled Gorgonzola
2 ounces grated Parmesan
1/8 teaspoon ground nutmeg

In a small sauce pan over medium heat, stir in heavy cream, parsley or chives, Gorgonzola and Parmesan cheese. Season with nutmeg. Whisk and let simmer for 30 seconds or until the much of the cheese has melted.

Nasi Ulam Herbed Rice

by Linda Tay Esposito Flavor Explosions, San Francisco
Serves 8

3 Tablespoons dried bunga telang, soaked in 1½ cup water
1 cup Jasmine rice
1 cup Jasmine rice + 1½ cup water
2 oz salt cod, soaked 10 minutes, drained, optional
¼ cup dried shrimp, soaked, drained, optional
1 cup shredded, unsweetened desiccated coconut

Herb mix
½ cup mint leaves, chiffonade
½ cup Thai basil leaves, chiffonade
½ cup Rau Ram leaves, chiffonade
½ cup cilantro leaves, chiffonade
¼ cup perilla/shiso leaves. chiffonade
½ cup Italian flat leaf parsley, chopped
¼ cup sorrel leaves, finely chiffonade
2 tablespoon kaffir lime leaves, chiffonade
½ cup shallots from 2 shallots, thinly sliced
1 inch fresh tumeric, thin juliennes
1 inch galangal, thin juliennes
1 lemon grass, white only, finely sliced
1 ginger flower, finely sliced
½ cup roasted peanuts, chopped
1 Tablespoon roasted belachan, optional
Note: You can use any fragrant herb, if you cannot find all the herbs listed, or try new ones

1. Soak 1 cup of rice in 11½ cup waters with the blue flowers for at least 1 hour. Remove flowers just before cooking.
2. In a small pot, bring the soaked rice and blue soaking liquid to boil. When it comes to a boil, cover the pot, turn to low simmer, and simmer for 20 minutes. Remove from heat and let it sit, still covered for 10 minutes.
3. In another small pot, bring the white rice and 1½ cups of water to boil. When it comes to a boil, cover the pot, turn to low simmer, and simmer for 20 minutes. Remove from heat and let it sit, still covered for 10 minutes.
4. Fluff the rice and toss together into a large bowl to cool.
5. Toast the coconut till golden brown. Add to the big bowl of rice.
6. Soak and drain salt cod and dried shrimp. Place salt cod in food processor and grind coarsely. Set aside. Repeat with dried shrimp.
7. Heat a sauté pan with 1 tablespoon of canola oil and fry the salt cod till fragrant. Add to the rice.
8. Toast the dried shrimp till fragrant. Add to the rice.
9. Finely chiffonade all herbs.
10. Toss all ingredients – salt cod, dried shrimp, coconut, herbs – together with the cooled rice.
11. Sprinkle with chopped roasted peanuts and roasted belachan. Serve at room temperature.