INGREDIENTS For the mango purée:1 1/2 cups mango flesh 3 1/2 tbsp. sugar 2 tsp. corn starch 10 ml water For the Crema Catalana mixture:18 oz. whole milk 1/2 lemon
Even as he was taking pen to paper, Clinton Palanca was already trying his hand at whipping up stuff in the kitchen. His earliest culinary memory is of making gulaman
There are many iterations of this classic Filipino fare but this one is as simple as it gets
This recipe was originally published in Northern Living, August 2014.
This recipe was originally published in Northern Living, February 2016.
Try this recipe as an alternate for your usual greens
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