- In each llanera, place 3 tablespoons sugar. Set llanera over the stove on low heat and using tongs, move llanera repeatedly over flames until sugar is melted and golden. Continuously tilt and swirl the llanera to ensure even melting and to distribute melting liquid on bottom of mold. Remove from heat and allow caramel to cool and harden.
- In a medium bowl, combine egg yolks, evaporated milk and condensed milk. Gently stir in a circular motion until blended. With a cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared llaneras.
- Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath). Bake in a 375 F oven for about 50 minutes to 1 hour or until toothpick inserted in the middle of custard comes out clean. Remove from oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.
- 9 tablespoons sugar
- 12 egg yolks (from large eggs)
- 1 (14 ounces) can sweetened condensed milk
- 1 (12 ounces) can evaporated milk
Sautéed Shrimp Paste or Bagoong Guisado are fermented small shrimps (called alamang) that were sautéed with garlic, onion, tomato, and pork. This can be considered either as a dish or as a condiment.
12 ounces shrimp paste
1 medium tomato, diced
4 ounces pork (with fat), sliced
1 small onion, minced
3 cloves garlic, minced
3½ tablespoons sugar
3 teaspoons vinegar
Heat a pan and sear the pork until the oil comes out.
Add garlic, onion, and tomato then sauté for 3 minutes.
Put the raw shrimp paste, sugar, and vinegar then stir. Cover and cook in low heat for 10 to 15 minutes. Stir once in awhile.
Transfer to a serving bowl and serve.
Share and enjoy!