Le-CHI Flan
Chi is getting married next year and is increasingly getting worried about domestic life like the pain of childbirth and how she doesn’t know how to cook. A couple of weeks ago, I offered to teach her how to cook sinigang. But when she saw how uncertain I was at the start, she feared that it would be a disaster and did not watch. When she tasted the end product, she squealed “Lasang totoo!” (it tastes like the real thing) and regretted that she had underestimated me and swore that she would pay attention next time. I just used this recipe and modified it a bit. I don’t think you can go wrong making sinigang so long as you have Knorr sinigang mix. I don’t like the Maggi one. It always tastes bland.
sinigang ingredients (pork not in picture)
my pork sinigang
Next time came last Saturday. She invited us to their place so we could finally make that leche flan that we were supposed to make last time. First I cooked some dinner – another one of my famous pachams which I like to call the tuna-mushroom surprise. It’s just a modified version of my tried-and-tested buttered mushrooms with garlic. They finished everything. Yay for me.
I’m cooking dinner
Meanwhile, Cate made the syrup, Chi blended the egg-and-milk mixture, and AA, the youngest, was bullied into washing dishes and cracking eggs. When the caramel was done, we poured it into the moulds, poured the egg mixture on top, then put the moulds in a steamer for 45 minutes. We followed this recipe.
the sisters separating the egg yolks from the whites
Cate making caramel, AA washing dishes
raw stuff ready to go
yummy le-chi flan
The end result? Such delectable leche flan. Chi is one step closer to being ready for domestic life.
