Sunday, March 20, 2011
Spring is here! ... and yes, I'm back again.
You probably don't remember me anymore because I am the biggest slacker of all time, but I am hoping to correct that. I am making my resolution now, it's not to late to do so, is it? I will try to post as often as possible from here on. Cross my heart and... nope, I don't want to die, not yet anyway! Haha!
Well, spring in Miami is totally different than most cities in the US. For one, we don't really have an obvious change of seasons here as you probably know. It is hot here most of the time! Except for a few trees flowering during this time of the year, there's really not much difference from summer. Temperature is already in the 80's!
Which brings me to my post today. Halo-halo.
Halo-halo is the Filipino word for "mix". It is a traditional summer frozen dessert in the Philippines. For some reason, I have been craving for it these past few days... I blame it on the heat.
Halo-halo is very quick to prepare. It is really nothing but a melange of different fresh tropical fruits, cooked sweet beans with crushed ice, milk and sugar. It's a poor man's version of a shake, if I may say so.
But it's delightfully refreshing.
Above are the halo-halo that Mr. J and I enjoyed while lounging by the pool in a beach resort in Cebu, Philippines. The halo-halo was served in a young coconut shell which makes for a great presentation, and was perfect for Mr. J who loves coconut. As you can see, ice cream and chocolate fudge are added to the mix which made this particular halo-halo richer... and yummier! The whole mix was topped with a few corn flakes. Corn flakes??? Yes, the breakfast cereal! Sounds weird, huh? Maybe, but the flakes totally work, adding a crunchy texture to the whole concoction. Perfect.
You don't believe me? Well, I dare you. Try it and see for yourself.
You'll thank me later.
Your choice of the following ingredients ( few or all of them)
1 ripe large banana
2 ripe or 1 canned mangoes
1 cup firm gelatin set into gel and cut into 1/2-inch cubes
1 cup canned ripe jackfruit
1/2 cup sweet corn
1/4 cup sweetened beans, drained*
1 cup kaong or nata de cocos, drained*
1 cup young shredded coconut, fresh or canned
1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes
2 cup shaved ice
2 cup evap milk
4 scoops of favorite ice cream
drizzle of chocolate fudge
a small sliver or two of caramel (leche) flan
1/2 cup chopped peanuts, rice krispies, or corn flakes
1. To assemble - layer your fruits in a bowl or tall glass.
2. Top with crushed ice.
3. Pour milk over ice.
4. Then top with topping of choice.
5. Garnish with corn flakes and maraschino cherries.
*Available in Asian markets / groceries.