Holidays = Parties = Food Bonanza = Good Eats

“Happy days are here again” — i was really referring to”happy tummy”.  Expect an abundance of mouth-watering foods at Filipino holiday parties…so the host always presumes you skipped a meal and ready to indulge, to dive in


Party 1 – The Pink Brunch:  All dressed up in shades of pink and the theme this time was “native” and each one brought yummy Philippine foods.


Party 2 – Maricel’s Xmas Party


Party 3: Rudy’s 70 th Birthday (Rudy and whole Family flew in from Florida and was given this surprise b-day party).  Also included some snapshots of kids during the unwrapping of Christmas gifts.


Leche Flan (Melt-in-the-Mouth Custard)

I prefer slow-baking my leche flan rather than steaming it.   This slow-baking translates to much smoother, much softer and truly melt-in-the-mouth goodness.

Caramel Syrup:
1 cup sugar
1/2 cup water

Leche Flan:
6 pieces egg yolks
2 large eggs
1 can sweetened condensed milk
1 tall can evaporated milk
1 teaspoon vanilla

Caramelize sugar in a small saucepan until amber in color.  Slowly add water and continue cooking, stirring constantly until mixture turns syrupy.  Pour over 2 foil-round pans with plastic lid.  Tilt the pans to spread evenly the syrup.  Set aside.

Combine all leche flan ingredients, blending well with a spatula (don’t use hand-held whisk or electric mixer).  Divide mixture into 2 prepared pans.   Bake baine marie style in a 300 F oven until top is set but custard is still jiggly when pan is moved.  May take about 1 1/2 hours.  Cool (better refrigerate) and invert into a serving tray (release sides with knife).

Again this was supposed to be added to Halo-halo mix (various fruits in shaved ice) but the guests just enjoyed eating this custard as is.

Ube Haleya (Violet Yam)

You will need a pack of frozen grated ube, available in frozen section of Oriental or Asian stores.   Butter a foil-round pan with plastic lid.

1 pack (1 lb) frozen grated ube, thawed (if somewhat moist, strain first in sieve)
1 can sweetened condensed milk
1 tall can evaporated milk
3/4 cup sugar
2 tablespoons butter

In a wok or saucepan, combine grated ube, condensed milk, evaporated milk and sugar.  Cook over medium fire until very thick, stirring constantly to prevent sticking.   Add butter, mixing well.

Spoon into buttered pan.  Cool.

This is recipe I used for the ube haleya I brought to 4th July celebration at the Rebellos that the guests enjoyed spoons after spoons of these better-than-storebought ube haleya.  A bit of arm exercises was involved in the cooking, but paid off great in the end.   This was supposed to be spooned on top of Halo-halo (various fruits in shaved ice), but one spoon was just not enough.