Espasol is a Filipino rice-flour treat in the shape of a slender tube. It is distinguished not only for having glutinous (sticky) rice as a main flour, but also for being finished with a dusting of rice flour.
Leche flan is a rich milk custard that Filipinos enjoy eating year-round. It is slightly denser than the Mexican or Spanish flan that Americans are familiar with. In the Philippines, leche flan has traditionally been cooked in oval-shaped metal molds. There are now countless variations on this Filipino favorite.
Frequently misspelled longanisa, the Filipino name comes from the Spanish word longaniza, referring to a type of spicy cold pork sausage.
You can easily buy prepared longganisa. It is tricky to make yourself because you will need a curing agent like potassium nitrate and a lot of things could go wrong. Regardless of whether you make it yourself or buy it from a reputable store, cook the sausage thoroughly to prevent food poisoning. Continue reading “LONGGANISA (Filipino Sausage)”
A popular Filipino treat with Japanese origins, haluhalo consists of a blend of fruits, sweet preserves, evaporated milk, and shaved ice. It is frequently topped with a scoop of ice cream. The name literally means “Mix-Mix” referring to the hodgepodge of ingredients.
Leche Flan is the Filipino version of crème caramel, a rich custard dessert with a layer of soft caramel on top. The traditional mold used in the Philippines is an oval-shaped metal baking pan called llanera. These days ceramic ramekins or custard cups are used for convenience.
It takes some luck making it just right so that the leche flan will hold its shape when removed from the mold. This simple recipe sometimes works, sometimes doesn’t. Follow at your own risk.