Buko Pandan Salad Recipe

Buko Pandan Salad is originated from Bohol Province, it is a favorite Filipino salad served in almost every kind of party and special occasions in the Philippines.

Buko Pandan Salad Ingredients:

    * buko-pandan-salad.jpg 8 leaves of Pandan – (must be cleaned well)
    * 5 Buko (Coconut)not too hard, not too soft- Grated to strips
    * Water approx. 10 cups
    * 3 small cans of Nestle Cream
    * 1 medium can of Condensed Milk
    * 2 bars of Green Gulaman
    * 1 3/4 Cups Sugar (more if you want it sweeter)
    * 1 cup Kaong (optional)

Buko Pandan Salad Preparation Instructions:

    *Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
    *Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
    *Ensuring gulaman is well-dissolved stir well.
    *Add sugar while mixing. Do this for 5 minutes.
    *Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
    *Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
    *Add kaong if you prefer.
    *Get gulaman from ref and cut into 1 cm cubes.
    *Mix with buko mixture.




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Wow! I really love buko pandan salad. You should try this. It's easy to assemble and very delicious.

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Easy Vegetarian Recipes

Breakfast
Roasted Breakfast Potatoes

Serves 2 to 4

    * 4 medium baking potatoes
    * 1 tablespoon garlic powder
    * 1 tablespoon onion salt
    * 1 tablespoon paprika
    * 1 tablespoon cumin
    * 1 tablespoon dried parsley
    * 1 teaspoon cayenne (or more to taste)
    * 1 teaspoon black pepper (or more to taste)
    * 1/4 cup olive oil

Preheat oven to 450oF.

Wash the potatoes well and chop them into small chunks. Place them in a bowl with the spices and the olive oil. Toss well. Spread the seasoned potatoes on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve immediately.

For added flavor, top with salsa or picante sauce.


Egg-Free Breakfast Scramble

Serves 2

    * 1 14-ounce package extra-firm tofu, drained
    * 2 tablespoons vegetable oil
    * 1/4 teaspoon turmeric
    * 1 tablespoon garlic powder
    * 1 teaspoon onion powder
    * 1/2 cup nutritional yeast
    * salt and pepper, to taste
    * 1/2 pound mushrooms, chopped (optional)
    * 1 green onion, finely chopped (optional)
    * 1 bell pepper, finely chopped (optional)

Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.


Carrot Muffins

Serves 6 to 8

    * 1 cup whole-wheat flour
    * 1 cup oat bran
    * 1 tablespoon cornstarch
    * 1 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 teaspoon all-spice
    * 1/2 teaspoon cinnamon
    * 2/3 cup grated carrots
    * 1/3 cup maple syrup
    * 1 cup water
    * 1/4 cup canola oil

Preheat the oven to 375oF.

In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add all of the wet ingredients, maple syrup through oil. Mix well.

Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.


Fluffy Pancakes

Serves 4

    * 1 1/2 cups flour
    * 1/2 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 tablespoon sugar
    * 1 1/2 cups soymilk or water
    * 2 tablespoons vegetable oil

Mix together the dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tablespoon of water at a time until reaching the desired consistency.

Pour onto a pan with a nonstick surface and cook over medium heat, turning once when the edges begin to bubble and brown.


Tofu French Toast

Makes 6 pieces

    * 8 ounces silken tofu
    * 1/2 cup water
    * 1 teaspoon sweetener (molasses or maple syrup)
    * 1/2 teaspoon cinnamon
    * 1 banana
    * 6 slices of bread
    * fresh berries (optional)
    * maple syrup

Mix all the ingredients except the bread in a blender until smooth. Pour the mixture into a shallow dish, dip the bread, and cook on a non-stick pan, turning once when the edges begin to brown.

Serve with fresh berries or maple syrup.





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You should try these breakfast recipes at home. It's easy to assemble, very healthy and delicious. Your family will loved this. Even your kids can help you cooking these easy recipes.

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