josh Kitchen: Mango Crepe

Filipinos are fond of sweets. That's why we always love desserts. While there are varieties of tropical fruits available, i always like putting Mango on top of my list.

Here is my own version of Mango Crepe. Crepe is actually a pan cake in a thinner version. For this entry, i used fresh mango fruits and whip cream as fillings. 

Ingredients: 

- 2 pcs fresh Mango Fruits

- 2 cups of cake flour

- 1 table spoon mango flavoring syrup

- 20 grams butter

- 2 pcs of eggs

- 2 cups of refined (white) sugar

For my home made whip cream:

- 250 ml all purpoae cream

- 1 cup of refined sugar

- 1 teaspoon of mango syrup

You don't want your crepe to be oily so do not pour oil on your pan. Instead, soak a small piece of tissue in a bowl of oil and apply it on the pan. Ensure that your pan is hot enought before you pour your mixture. Occassionally lift your pan when it gets too hot to avoid burning your crepe.

Here's the finish product!

Cheers,

Joshua

- josh Kitchen

josh Kitchen: Mango Pana Cotta

I have always been a fan of lovely looking desserts. It just gives me a sense of foodgasm in my appetite. 

Since i love mangoes, i tried putting this flavor into my own version of Pana Cotta. This dessert is very easy to make. You'll need fresh mango fruits, sliced and puree and some sweeteners. See the list of ingredients below: 

Ingredients:

3 pcs of riped mangos 

1 table spoon of mango flavor

2 cups of fresh milk

3 table spoons of gelatin (unflavored)

1 cup of white/refined sugar

Procedure:

1. Peel off the riped mango. Create a puree out of 1 mango (you may use blender on this), while slice in small long pieces the other 2 mangos.

2. On a low heated pan, pour the fresh milk and sugar. 

3. While waiting for the sugar to dissolve, using a bowl, create a gelatin mixture (use a luke warm water).

4. Once the sugar already dissolves in the milk, pour your gelatin mixture in the pan.

5. Stir occassionally. Once you get a sticky texture, pour it in a bowl or molder.

6. Add the sliced mangos on top of the molded pana cotta. 

7. Refrigarate before serving.

Finished Products:

Cheers,

Joshua

-josh Kitchen

josh Kitchen: Cheesy Italian Bread Pizza

This Pizza Bread is perfect for friends and family at home. It is very easy to prepare and won't require baking. 

I used a loaf bread (big size) which served as the dough of the pizza. I used anmicrowave oven to heat up and toast the bread. 

Ingredients: 

1 pack Loaf Bread

1 pack Italian Pizza Sauce

2 packs of Cheeze

100 gm Cooked Ham

10 gm butter

1 pack fresh pine apple

Basil leaves (pounded) 

Finished product: 

Cheers,

Joshua

- josh Kitchen ❤️

josh Kitchen: Mango de Crema in a Jar

My inspiration of this creation is the cake in a jar of Country Basket pastries. I was able to taste their product but was not that happy of its taste. Not that it was bad, i just didn't get the flavors i was expecting. So, here i come, trying to showcase my own creation in a jar. 

Whenever i cook food or make desserts, i always want to give a twist of them to bring something new out of the tradition. This Mango de Crema has different texture in each layer, from flakes to crushed Grahams plus nuts.

Ingredients: 

3 pcs fresh mango fruits

1 pack of Graham crushed

1 pack of Graham Flakes

1 can condensed milk

1 can All Purpose Cream

1 pack raisins

1 small pack of Peanut Brittle 

Cheers,

Josh

-joshKitchen 

josh Kitchen: Hot & Spicy Tuna Pasta

Pasta with toasted & buttered bread

Ingredients: 

500gm Pasta

2 cans of Hot & Spicy Tuna

2 cups (500ml) of Fresh Milk

1 pack McCornick Creamy Garlic Pasta Sauce

Basil leaves (pund)

White pepper (powder)

Oregano (pound)

20gm butter

Method:

1. Cook Pasta in a boiling water for about 8 min. Put 1 table spoon of oil and butter in the boiling water.

2. Set aside cooked pasta in a caserole of warm water.

3. In a pan, put oil and butter. Once butter has melted, put the hot & spicy tuna. Let it simmer. 

4. In a bowl, mix the fresh milk and pasta sauce powder, stir it well until powder dissolves in milk.

5. Pour the mixture in the pan of tuna. Stir occasionally.

6. Add white pepper, basil and oregano spices. 

7. Once the sauce already thickens, pour it on the pasta you've set aside. 

Enjoy it with toasted bread.

Backpacking Beijing (Part 2)

Hello there, thanks for checking my blog. This entry is a sequel to my Backpacking escapade in Beijing! 

Beijing, being China's capital is very rich in history and culture. This very big city has been a witness of the Ancient, Imperial, and Modern China. Different Dynasties had ruled China in Beijing hundreds of years back. This is why Beijing has become one of the centers of culture and tourism of China.

Backpacking Beijing (Part 1)

“The traveler sees what he sees. The tourist sees what he has come to see.” 

― G.K. Chesterton

I was fortunate enough to have obtained a Chinese Visa despite of a not so good relationship between the 2 states (PH & CH). I have traveled to a number of countries, often alone; however, traveling to China is one heck of a challenge.

First, people in China do not speak English (well, at most majorities). Second, Beijing is so BIG. By big I mean its land area and its crowded population making it hard to move around the city. Lastly, I was limited to a 3-day trip which I had to carefully maximize.