Comments on: Leche Flan with Leche de Lata???

By: horti_guy

horti_guy — Tue, 02 Nov 2010 22:38:18 +0000

The leche flan that I grew up eating uses evap and condensed milk. The best one I’ve tasted so far are the ones made by my relatives in Batangas. They use duck egg yolks instead of chicken eggs (so smooth and silky, it melts in your mouth!). My mom uses pandan leaves to flavor the caramel (instead of vanilla).

As for sinigang, I grew up using the soup packet + tomatoes. When I tried using broth from boiled fruits (guava, sampalok or kalamias) + tomatoes for souring the sinigang, I never went back. Good thing these fruits are available here in our place.

By: Aileen Barredo

Aileen Barredo — Wed, 09 Jun 2010 17:48:06 +0000

I’d say at least 50% of the time my family ate sinigang in Manila, the meal was made from scratch. I could’ve sworn it was ALWAYS made from scratch, but I just asked Mom about it, and she said that most likely from a mix since it was already “uso” (popular) then to do so. However, she DID use fresh tamarind (boiled first, mashed, then the strained juice poured into the broth). Lots of great veggies.
For many years now, I haven’t been able to enjoy sinigang due to food allergies. I’d wonder why I would always feel nauseated and “hot” around the neck and face, then get rashes, abdominal cramps, and throbbing pain that would travel up and down my limbs for days. As it turned out, I’m allergic to the shrimp powder that is included in the mix! [Shrimp never used to bother me until about 8 years ago, along w/ many other seafood, which stem from the use of corn (allergen) to feed farm-raised seafood.] After having to go without sinigang for two years, I was able to enjoy it again a few months ago when Mom made a batch from scratch! So delicious, but so time-consuming for her :( A couple of months ago, she made one with a mix, and I had no intention of trying it, but couldn’t resist once I had a whiff of the intoxicating aroma. (I learned my lesson– I felt horrible for days! Never again!) From now on, it’s from scratch or none at all!
As for leche flan, we always receive great compliments when we serve ours made with eggs, sugar, and you guessed it, condensed and evaporated milks!

By: elaine

elaine — Wed, 11 Mar 2009 08:49:26 +0000

By the way, I found that there is a regular supply of milkmaid and alpine in Parco (times st. qc)

By: Sarah MUM

Sarah MUM — Mon, 26 Jan 2009 04:44:42 +0000

Hi MM. I have never made a flan (condensed or otherwise) in my life. And after all that has been said about it, I want to try making one. My sister has perfected (in our opinion anyway) making one using the canned variety . And since I want to make it right the first time, I will make it using the best ingredients- carabao milk (which is readily available in my area- quite expensive at 165-=\ pesos per liter, if I may add), homemade vanilla (this i can say I made from scratch- Madagascar vanilla pods and good vodka), dayap etc.
Where can I find the recipe for this recipe?? I’ll update you once I have made one… Wish me luck…

By: Zet

Zet — Sun, 25 Jan 2009 21:00:04 +0000

Why indeed bother using canned milk for leche flan when fresh milk is readily available and cheaper (here in the US)? For me, its the memory – it takes me back to the Philippines. By using fresh milk its just “plain” creme caramel that you can order in restaurants. For me, using canned milk makes it a Filipino leche flan. But that’s just me.
By the way, check out “The New Best Recipe: All New Edition” by Cook’s Illustrated Magazine. They have a recipe for creme caramel and an explanation on how they come up with the “best” recipe. I haven’t tried it yet.

By: Marketman

Marketman — Sun, 25 Jan 2009 13:42:33 +0000

Laura, I have never tried rhubarb in a hot soup… But I do know that some folks love parsnips in their sinigang…

By: Laura

Laura — Sun, 25 Jan 2009 01:13:35 +0000

Hi MM – do u think rhubard for sinigang will work, since fresh tamarind’s not readily available here in the US?? Thanks for the tips.

By: Marketman

Marketman — Sat, 24 Jan 2009 08:38:32 +0000

Angela, yes pasteurized cream will do if fresh is not available. jun, bummer, hopefully someone in the U.S. puts it on youtube…

By: Angela

Angela — Fri, 23 Jan 2009 22:26:12 +0000

Sister, I cannot find any fresh cream at any of the grocery stores in my area–only utra pasteurized. What would happen if I use this instead?

By: jun

jun — Thu, 22 Jan 2009 14:48:03 +0000

off topic MM, I found out that in Malaysia ang Singapore they actually blur the whole pig probably to be sensitive to Muslim. this means I won’t get to see your lechon. they just show Saudi episode last week so it won’t be that soon before I see the Philippine version