...  a pan, put in the mung beans and toast until brown. Remove from heat and cool down. Using mortar and pestle crack the toasted mung beans and set aside. Heat a cooking pot. Pour the coconut milk and let it boil. Put in the sticky rice. Simmer for a minute. Add the cracked mung beans. Add water and cook over a low heat for 10 to 15 minutes. Stir occasionally. Add the sugar and stir. Cook until the coconut milk is almost absorbed. Remove from heat and serve hot or cold. Best serve with evaporated milk. Share and enjoy! By Jean Fermano Jean's Filipino Recipes ...

...  Needed: 1 kilo chicken, cut into serving pieces 2 onions sliced 1 head garlic minced 2 pcs medium red bell pepper, sliced 1 medium can Evaporated milk 2 cups drained pineapple tidbits 2 cups fresh pineapple juice 2 tbsp cooking oil Salt and ground pepper to taste Directions: In a wok, saute garlic and onion in cooking oil for a minute. Put in the chicken and simmer for 3 to 5 minutes. Pour the pineapple juice and let it boil. Add the evaporated milk and simmer for 8 to 10 minutes over medium heat. Add the bell pepper, put in salt and pepper to taste, stir occasionally. Put in the pineapple tidbits and simmer for another 3 to 5 minutes. Remove from heat. Best serve with steamed rice. Share and ...

...  Needed: ½ kilo fresh shrimp shelled ½ kilo fresh squid cut into rings 1 kilo fresh mussels cleaned, boiled and shell on ½ kilo any fresh fish fillet, cut into cubes ½ bar butter 1 cup evaporated milk ½ cup all purpose cream 3 pcs potatoes quartered 4 pcs tomatoes quartered 2 onions minced 5 cloves garlic minced 2 cups mussels stock 2 stalks celery minced 1 tbsp dried oregano leaves Salt and ground black pepper to taste Directions: In a pot, melt the butter over a low heat. Saute garlic and onions for 2 to 3 minutes. Add the shrimp, squid and mussels, simmer for a while. Pour the mussels stock and let it boil. Add the potatoes and tomatoes. Put in the milk and all purpose ...

...  Needed: 1 kilo medium size squid, cleaned and ink separated 1 small can evaporated milk 1 thumb ginger crushed 5 cloves garlic sliced 3 onions sliced 3 pcs red chili pepper chopped 2 tbsp cooking oil Salt and ground pepper to taste Directions: In a pan, heat the cooking oil. Saute onion, garlic and ginger. Put in the squid, stir fry with the spices. Simmer for 2 to 3 minutes. Pour the evaporated milk and add the red chili, let it boil over a low heat. Put in salt and pepper to taste. Simmer for 3 to 5 minutes or until milk thicken. Place into serving plate. Share and ...

...  Needed: 2 kilos ube or purple yam (cooked in boiling water) ½ cup margarine/butter (if you want your jam to be creamy, use butter instead) 1 can evaporated milk (big) 1 can condensed milk (big) 3 cups white sugar Desiccated coconut Directions: In a pot, boil the ube or purple yam until tender. Remove from heat and let it cool. Peel it. In a big bowl, mash the ube using a fork or for a smoother texture you can use a blender or a food processor. Set aside. In a separate bowl, mix butter /margarine and sugar. Add the mashed ube, condensed milk and evaporated milk together. Heat the pan, put in all the mixed ingredients. Cook over a low fire. Stir constantly until the texture becomes thick. Remove from heat. Let it cool. Shape the ube jam into balls. Roll the ube balls in a plate with desiccated coconut. And it’s ready. Share them and ...

...  Thanksgiving just around the corner, here is an easy and nearly fool-proof recipe for pumpkin pie. I am using a handmade pie crust and I am not even pie crust experts, but you can certainly use a store-bought one if you prefer. This recipe makes one 9-inch pie. Ingredients Needed: ½ cup brown sugar ½ cup sugar 2 tsp cinnamon ¼ tsp ground cloves ¼ tsp nutmeg 3 eggs, beaten 1 can evaporated milk 2 cups fresh pumpkin puree Handmade pie crust, refrigerated Flour to prevent crust from sticking Also, keep on hand a large mixing bowl, small bowl for eggs, measuring cups, measuring spoons, whisk, rolling pin and 9 inch pie plate. Directions: Step 1: Preheat Oven Preheat your oven to 425 F. Step 2: Prepare Your Filling Add the ½ cup of brown and white sugar to a large mixing bowl. Next add the 2 tsp cinnamon and ¼ teaspoon each of ground cloves and nutmeg. Stir with a whisk until well combined. Now add 3 beaten eggs. Whisk again until fully combined. Next add the puree and evaporated milk. Then whisk until fully combined. Step 3: Form Your Crust Take your handmade crust from the refrigerator and let it sit for about 5-10 minutes on a lightly floured surface. Then, using a rolling pin, roll the dough out for a 9 inch pie. I am using a handy mat that makes it easy to roll the dough and come up with the right size. Don’t worry about it being perfectly shaped. It’s still going to taste awesome. If your dough is sticking, add a little flour to your rolling ...