HerWord columnist Dolly Dy had a recipe for ukoy with a bit of shortcut which has been sitting in her recipe tray for quite some time now. She decided to finally try making it. Read more
A different way with tikoy
HerWord columnist Dolly Dy made tikoy turon last weekend. It's a slight variation from the regular tikoy, as we know it, and kind of fused with turon. Read more
It's a brand new year. After all the holiday indulgence last December, it's time to get right back to healthy living—and that means healthy eating and drinking, too. Read more
Golden, crispy fish
One of the easiest dishes to prepare when in the house—and one of the most delicious, too—is Crispy Fish Fry. Read more
Award-winning seafood dish from Iloilo
Hercor College of Roxas City won the third edition of the Tabu-an: Western Visayas Ilonggo Heritage Cooking Competition. Here is the recipe the groups's award-winning Seafood Zarzuela. Read more
Avocado egg salad
For inspiration on how to include avocados in your diet, try this twist on an old favorite in which creamy avocado and spicy Dijon mustard replace mayonnaise. Read more
Sweet soya spaghetti
Dolly Dy discovered this sweet soya sauce that's healthy, delicious and easy to use and at the same time provides an alternative to the usual tomato sauce in spaghetti. Read more
With seven grams of protein per serving, peanuts turn this parfait into an energy-packed dessert. Read more
Delicious cranberry cookies
HerWord columnist Dolly Dy personally enjoyed the cookie demonstration of Chef Carla Leopoldo Valencia for Kitchen Aid during the FLAVORS Culinary Challenge 2013. She made delicious Cranberry Cookies and Dolly shares with us its recipe. Read more
Deck the halls with combs of honey
Home cooks like honey for its versatility and array of culinary benefits. Because of its unique flavor profile, honey complements and enriches a variety of foods. From baked goods to marinades, honey provides balance to any dish and also adds a hint of natural sweetness. Read more
Now that the holidays are over and prices, including that of buko or young coconut, are back to normal, you can begin to indulge in concoctions such as Buko Pandan Salad. It's a classic Filipino favorite dessert, and there are so many different versions of it. In the making of the gelatin alone, some people use buko juice while others make pandan water by boiling fresh pandan leaves in a pot of water. When I recently made Buko Pandan Salad for the family as part of my birthday treat, I used pandan water. Either way, I think you can turn out delicious Buko Pandan Salad.
Here's what I did:
Buko Pandan Salad
3-4 pcs. fresh pandan leaves
7 cups water
1 pouch Mr. Gulaman Unflavored Jelly Powder Mix, Green
1 tsp. buko pandan flavoring
3-4 pcs. buko (young coconut), shredded
1 tetra pack Nestle Cream, chilled
1/2 can condensed milk (or to taste)
1. Boil pandan leaves with the water in a saucepan or stockpot. Allow to cool.
2. Measure 6 cups of pandan water and place in a stockpot or casserole. Gradually sprinkle the gelatin powder into the water, continuously stirring to dissolve powder completely. Heat, still continuously stirring, until jelly mixture comes to a near boil. Remove from heat, add buko pandan flavoring, stir well and pour into a square or rectangular mold. Allow to set at room temperature or refrigerate to speed up setting.
3. When set, remove from mold and cut into dices. Transfer diced gelatin into a bowl. Add shredded buko. Mix well. Add cream and mix well. Pour in condensed milk to sweeten, and mix well. Taste and adjust sweetness with condensed milk according to your taste preference.
4. Chill in refrigerator before serving.
Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.