This sounds really weird, I know, but it’s actually quite good. You’ll see avocado ice cream in Asian supermarkets that carry foods and ingredients from the Philippines, and this is close to that. Give it a try, you might be surprised. Thanks to Nathan Chua for the recipe.

Ingredients

1 avocado
1/3 quart whole milk
3 tablespoons sugar
2 scoops vanilla ice cream

Directions

Blend. Drink.

Ingredients:

3 pieces zucchini, about 1-1/2 pounds
1/2 red onion, very thinly sliced into rings
2 tablespoons capers, rinsed
1/2 cup balsamic vinegar
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 table spoons finely chopped parsley
salt and pepper to taste
1 small herd romaine lettuce, broken into leaves, washed and sliced

Instructions:

Wash, dry and slice zucchini crosswise very thinly. Combine zucchini, onion and capers in salad bowl. Combine dressing ingredients and pour over vegetables, stir to combine. Cover bowl and store inside ref until serving town. To serve, line each plate with two romaine leaves and top with 1/2 cup of salad. (Note – the romaine leaves may be sliced crosswise into ribbons and used for lining the plates.

Ingredients:

1/4 kilo or 1/2 pound bean sprout
3 table spoons minced green onions
2 tablespoons soy sauce
2 table spoons sesame oil
Pinch of sugar or to taste
1 clove garlic, minced
1 table spoon toasted sesame seed
dash of Tabasco or red hot sauce

If possible, trim off root from each sprout. Wash sprouts in cold water, place in colander or strainer, pour boiling water over sprouts, then pour ice cold water over them to refresh them. Place in serving bowl.

Combine dressing ingredients in small bowl, pour over sprouts and toss gently.

Ingredients:

2 large chicken breast halves
6 oz. fine egg noodles
1/4 cup sesame paste deluted
3 tablespoons cold water
2 tsp. hot chilli oil (optional)
1/4 cup light soy sauce
2 table spoon red wine vinegar
1 tablespoon sesame oil
1/4 cup salad oil
2 cloves garlic, minced

Instructions:

Cook chicken breasts in 6 cups water for 15 minutes. Remove from broth and set aside inside ref.

Cook noodles in broth for 7 minutes, drain and rinse in cold water. Place in salad bowl, toss with sesame oil.

Cut chicken meat into fine strips – add to noodles in bowl.

Prepare dressing - dilute sesame paste with water. Add chilli oil, soy sauce, vinegar salad oil, garlic. Pour dressing over chicken and noodles, then toss to combine all ingredients.

Filling

1 lb. chicken breasts, boneless, skinned
1 small head lettuce, smashed and shredded
1 sweet red or green pepper, seeded, cored and cut into fine strips
1/2 cup chopped onion preferably red
1/2 pored small zucchinis, grated or cut into fine strips
1 cup shredded cheddar cheese

Cooking Instructions:

Cook chicken breasts by boiling in a little salted water or pan-boiling in a little oil. Must be thoroughly cooked – no longer pink inside. Cut into fine strips, store in ref.

Place each of the above ingredients in a bowl and let each eater prepare his or her taco or prepare the acos and arrange them on serving tray. Serve with this:

Tacos Salsa

1 large ripe tomato, chopped fine
2 cloves of garlic, minced
1/4 cup minced parsley
1/2 cup finely chopped green pepper
2 ounces canned green chiles, seeded and finely chopped
Combine all ingredients in a bowl and season to taste with salt and pepper.

Ingredients:

1 whole roasting chicken
Thumb sized piece of ginger, mashed
Salt and pepper to taste

Cooking Instructions:

PLACE whole chicken in a large pot and cover with cold water. Bring water to boil over high heat, boil for some 10 minutes, then lower heat, cover the pot and simmer chicken for some 40 minutes – or until meat at the legs is tender. Remove pot from the heat but leave the chicken in the broth until cold. Remove chicken from the broth, place on a platter and store inside the ref until serving time. Before serving, cut chicken at the joints and cut the breast into four portions, crosswise. Arrange chicken pieces so chicken will look whole. Serve chicken with dipping sauce in small individual saucers.

Cook vegetables in chicken broth and arrange around chicken on platter. Vegetables to use – broccoli florets, carrots (whole), snow peas (whole).

Dipping Sauce

In clean jar, combine 1/2 cup vegetable oil; 6 stems green onions, with green leaves, finely chopped; 2 table spoons finely grated or chopped ginger root, 1 table spoon lime or lemon juice; 1/4 cup light soy sauce. Cover jar and shake to blend all ingredients. Season with salt and pepper.

Ingredients:

2 1/2 cups while sugar
4 medium-sized fully ripe bananas peeled and sliced thinly crosswise
16 large eggs
4 tall cans (12 oz.) evaporated
4 tsp. vanilla extract
1 tsp. ground nutmeg (optional)
Pinch of salt
Strawberries (or other ripe fruits) for garnish

Cooking Instructions:

Have ready 2 sets of pans, two larger, deeper pans (roasting pans) and two smaller pans (9 inches long, 3 inches wide and 3 inches deep for the flan, which will be baked by steaming (baño maria) by placing these pans with the custard mixture in them into the larger pans and filling these larger pans with hot water to come up about 2/3 the depth of the sides of the smaller pans. Heat oven to 350 degrees F and place the larger pans with water in them in center of oven.

Prepare the custard this way:

Caramelize or melt 1 cup of the white granulated sugar in heavy sauce pans over medium heat for 5 minutes – be careful not to burn sugar, keep on tilting the pan to spread sugar. As soon as sugar has melted, pour 1/2 into each of the smaller pans in which the custard will be cooked. Tilt these pans to allow caramel to spread and cover bottoms of pans.

In large mixing bowl, combine mashed bananas and 1-1/2 cups sugar and heat with electric mixer to blend and become smooth. Beat in eggs until well blended. Slowly add the milk, vanilla and pinch of salt. Beat with electric mixer at low speed until just blended. Divide mixture between the two loaf pans with caramelized sugar on their bottoms.

Carefully place smaller pans with custard mixture in them into larger pans with hot water in the oven. Bake for 1-1/2 hours or until custard is set but still soft in center.

Remove pans from the oven and let pans with custard coal on wire racks. Place inside the ref before unmolding onto serving platter. Run knife around flan to loosen out sides, then place oval platter over custard pan and flip it over. The caramel will liquify furring overnight stay in the ref and the custard will fall easily onto the platter, with the caramel syrup over it.