Ingredients:
1/2 cup evaporated milk
1 Tbsp. calamansi juice
1 Tbsp. condensed milk
2 medium red apples
3 stalks celery. sliced thinly, crosswise
1 can (439 grams) Fruit cocktail, drained and reserve the syrup
How to make Pinoy Apple Salad:
Combine evaporated milk and calamansi juice. Let stand for 15 minutes. Add condensed milk.
Cut apples into tidbits and soak in fruit cocktail syrup. Drain and conbine with celery and drained fruit cocktail.
Add milk mixture and toss until well blended. Chill until ready to serve.
Filipino Corn and Potato Salad
Ingredients:
1 cup boiled, peeled and cubed potatoes
1/2 cup corn kernels
1/3 cup diced celery
1/3 cup diced and blanched carrots
1 cup mayonnaise
2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. minced onion
1 tbsp. pickle relish
How to make corn and potato salad:
Combine all ingredients in a bowl. Mix well. If you are making this salad for kids, you may add ham and chicken to the pure vegetable mix.
1 unripe langka, about
5 cups, peeled and cut
1-1/2 - 2 cups thick coconut milk
1 red bell pepper, cut into strips
1-1/2 tablespoons onion, chopped
2 medium tomatoes, chopped
1-1/2 tablespoons vinegar
1 teaspoon salt
How to make lanka salad
Boil langka in water and salt. When tender remove from fire and drain.
Put langka in a serving bowl, combine with the rest of the ingredients. Refrigerate and serve cold.
ABout Langka or Jackfruit:
Langka is delicious cooked as preserves for halo-halo or eaten au naturel soaked in a bed of ice. The unripe langka's whitish pulp is usually cooked as a vegetable stewed in coconut milk with shrimps and pork. The large langka seeds are boiled till tender, peeled and eaten with sugar.
Ingredients:
2 cups Honeydew melon balls
4 tbsp. lemon juice, fresh or canned
2-3 ounce package lemon flavored gelatin
1-1/2 cup cold water
1-1/2 cup hot water
How to make honeydew salad:
Dissolve gelatin in hot water. Add cold water and lemon juice.
Let stand for 10-15 minutes,then strain. Chill till slightly thickened. Add lemon balls.
Pour into 2-1/2 cups melon molds. Chill until firm. Unmold onto lettuce. Serve cold.
Good for 6-8 persons.
Buko-Mango Salad
Ingredients:
4 ripe mangoes
1 cup mayonnaise
1 cup chilled evaporated milk
1 white stick gulaman
1-1/2 cup water
1 cup sugar
1 cup shredded young coconutsalt
How to make buko-mango salad:
Cut the mango meat into cubes or scoop with potato baller. Shred the buko.
Mix and season with salt and sugar according to taste. Beat the cream with 1/2 teaspoon salt and 1/4 cup sugar .
Chill in the refrigerator. Meanwhile, cook the gulaman in 1-1/2 cup water and 1/2cup sugar.
When the gulaman is ready, mix the mayonnaise and the cream in the mango mixture, then pour the gulaman.
Mix well. Pour the mixture into a mold. When set, put on a platter arid garnish with red cherries and parsley.
Serve cold.Good for 6 persons.
Ingredients:
1 big can pineapple tidbits
1 big can fruit cocktail or fruits in season
2 big oranges
1 cup all purpose cream, chilled
8 pcs preserved cherries with stem
1/2 package marshmallows
SAUCE
2 pcs egg yolks
4 tbsp. sugar
1 tbsp. lemon or calamansi juice
2 tbsp. butter
How to make fruit salad
Beat the yolks, lemon juice and sugar. Cook in a double boiler withconstant stirring until thick. Add the butter and cool.
Drain the canned goods in a sieve thoroughly. Peel the orange, divide into segments. Add to the drained fruits. Whip cream until volume doubles.
Fold in with the fruits. Add the cooled sauce. Transfer to a serving dish. Top with cherries and marshmallows. Refrigerate overnight. Serves 6
Papaya-Apple Salad
Ingredients:
4 apples, peeled and diced
1 cup thick cream
2 cups pineapple, diced
1 can fruit cocktail
2 cups papaya, peeled and diced Sugar to taste
How to make Papaya-Apple Salad
Combine all the ingredients.
Toss slightly with thick cream.
Add sugar to taste. Chill.
Garnish with sliced peaches.
Yield: 4 to 6 servings.
COOKING AND HEALTH TIPS: Storing Apples - Refrigerated apples last up to 10 times longer than those left at room temperature. To prevent apples from speeding up the ripening process of other items in your produce drawer, store them in a plastic bag.
Ingredients:
1 No.2 can pineapple slices
4 bananas (lakatan), sliced diagonally
2 cups chopped peanuts
1/2 cup mayonnaise Lettuce leaves
How to make Pineapple-Banana Salad
Arrange slices of pineapple and bananas in a platter, lined with lettuce leaves.
Top with mayonnaise and chopped peanuts. Chill.
Yield: 8 servings.
COOKING AND HEALTH TIPS: Bone Problems? Eat Pineapple! - The manganese in pineapple helps prevent bone fractures and osteoporosis.
Ingredients:
4 ripe mangoes
1 cup mayonnaise
1 cup chilled evaporated milk
1 white stick gulaman
1-1/2 cup water
1 cup sugar
1 cup shredded young coconutsalt
How to make buko-mango salad:
Cut the mango meat into cubes or scoop with potato baller. Shred the buko.
Mix and season with salt and sugar according to taste. Beat the cream with 1/2 teaspoon salt and 1/4 cup sugar .
Chill in the refrigerator. Meanwhile, cook the gulaman in 1-1/2 cup water and 1/2cup sugar.
When the gulaman is ready, mix the mayonnaise and the cream in the mango mixture, then pour the gulaman.
Mix well. Pour the mixture into a mold. When set, put on a platter arid garnish with red cherries and parsley.
Serve cold.Good for 6 persons.
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