Tag: Taste Buds Unlimited by Beth Celis


10-12 cups stale bread, brioche, or sweet rolls, torn into bite-sized pieces
5 cups whole milk (or a blend of milk and cream, if you’re feeling extra decadent)
6 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/8 teaspoon salt…Optional Bread Pudding Ingredients: 1/2 cup raisins or other dried fruit, 1/2 cup toasted nuts, 1 chopped apple or other fresh fruit
Optional Flavoring Ingredients: zest of one lemon, zest of one orange, 1/4 cup rum or grand marnier
Optional Toppings: 1/4 cup granulated sugar, 1/3 cup brown sugar, streusel topping

9×13 (or other 3-quart) baking dish

1. Butter the inside of your baking dish and arrange the bread pieces inside. If you’re using raisins, nuts, fruit, or any other pudding ingredients, sprinkle them over the bread so they are evenly distributed.

2. Whisk together the milk, eggs, sugar, vanilla, cinnamon, salt, and any extra flavoring ingredients you’re using.

3. Slowly pour the milk mixture over the pudding, making sure it gets into all the nooks and crannies. Cover the casserole and refrigerate for at least one hour or overnight to fully absorb the custard.

4. Pre-heat the oven to 325° with a rack in the middle of the oven. Set the pudding on the counter while the oven is pre-heating to take some of the chill off.

5. Sprinkle any toppings over the pudding and bake uncovered for 45 – 55 minutes. The pudding is done when a toothpick inserted in the middle comes out clean and the tips are starting to toast.

6. Let stand for at least 10 minutes before serving. Leftovers will keep refrigerated for up to a week.


Buko Pie Recipe

Buko Pie
Buko Pie Recipe


2 sheets ready-made flaky pastry
4 young coconuts
3/4 cup white sugar
1/2 cup cornstarch
1/2 cup young coconut water
2/3 cup evaporated milk

Method (Filling)
1. Open coconuts then reserve the liquid, scrape of meat from young coconuts then set aside.
2. In a sauce pan pour milk and sugar, turn heat to low and mix continuously until sugar is dissolved.
3. Add the young coconut meat let it cook for 2 minutes.
4. Dissolve cornstarch in the coconut water then pour into the sauce pan. Cook until sauce thickens then turn heat off.
5. Set it aside and let it cool.

Method (Pie)
1. Lay down one sheet of ready-made flaky pastry in a 9 in pie pan.
2. Place the filling then cover it with the remaining ready-made flaky pastry, seal the ends by pinching them. Using a fork pierce top dough with holes then bake in a 190C or 375F preheated oven for 50 minutes or until top turns light golden brown in colour.
3. Serve while hot.

How to Make Flaky Pastry Pie Crust (Makes a double crust for an 8-9″ pie)

2 cups flour
1 tsp salt
2/3 cup shortening
ice water (somewhere between 4-12 Tablespoons, probably)
Sift the flour and salt together.
Cut in shortening until mixture resembles cornmeal or little balls.
Sprinkle 4 Tablespoons of ice water over surface and mix lightly and quickly with a fork.
If dough doesn’t stick together, add 1-2 more Tablespoons, mix again. Repeat until dough starts to hold together.
Press the dough together. Divide into 2 balls.
Roll each ball until about 3″ larger than pie pan’s diameter.
Cover with a damp cloth while preparing the filling.
Cook according to filling recipe.

Photo Credit: http://www.medskul.com/gallery/showphoto.php?photo=4787

Pork & Chicken Pochero

This is a beautiful and delicious recipe. It is an impressive recipe in a gourmet kind to serve to your guests.



1/2 kilo Pork-liempo-belly
1/2 kilo of Chicken
1/2 Head-garlic , chopped
1 medium size Onion , chopped
4 pcs. Plantain-banana (saba) , sliced diagonally
2 small size Potato , quartered
1 small bundle, Green-beans , trimmed
1/2 small Cabbage , quartered
1 bundle Chinese-cabbage , trimmed
1/4 cup of Fish-sauce
1 big can Baked-beans
1/2 cup Tomato-sauce
1 tbsp. Peppercorns
Salt to taste
Cooking oil to saute


1. Cut Pork-belly and Chicken into serving pieces, wash thoroughly.
2. In a sauce pan saute Garlic and Onion then add the Pork and Chicken .
3. Stir cook until color changes.
4. Add Fish-sauce and Tomato-sauce , stir cook for 2-3 minutes.
5. Add 3-4 cups of water and Peppercorns , bring to a boil.
6. Simmer for 20-30 minutes or until +Pork is tender, add more Water as necessary.
7. Add Potato and simmer for another 3-5 minutes or until Potato are tender.
8. Add Plantain-banana and other vegetables.
9. Cook for 3-5 minutes or until Vegetables are cooked.
10. Season with salt to taste if required.
11. Add Baked-beans and cook for another minute.

Once you are done, put it on a clean bowl or plate..

Serve it with rice!


3 pieces green bananas,plantain or saba
oil for deep frying
1/2 cup sugar
1/2 cup water
1 tsp vanilla
pinch of saltPeel and slice VERY thinly the green bananas.

Heat the oil in a large pan .Deep fry bananas for about 10 minutes or until goden and crispy.
Remove and set aside.

Combine all the syrup ingredients.Heat to boiling and simmer the mixture for 6-8 minutes or until syrupy.

Dip the fried bananas into the syrup and remove immediately.

Place on a platter and allow to cool and then serve…

adapted from: http://stepbysteprecipe.com/tag/sweet-banana-chips-recipe/
Photo Credit: http://twistoffood.com/tag/simple-banana-chips-recipe/


Karioka Recipe

I love karioka.  We were lucky enough to had our fill until karioka comes out of our ears when we went to Pagudpud, Ilocos, Philippines.
It was so delicious and it was nostalgic, brought all back those lovely childhood memories.
Just love it. Even Peter loved the karioka.  It was so sweet and so sticky.  So yummy. 🙂
Beth Celis
2 cups sweet rice flour
2 cups sweetened flaked coconut
1 1/2 cups coconut milk
3 cups vegetable oil
1 cup light brown sugar
1/4 cup coconut milk
optional fillings:
ube (purple yam)
langka (jackfruit), chopped
macapuno (gelatinous mutant coconut), chopped
bamboo skewers


  • In a mixing bowl, combine sweet rice flour, flaked coconut and coconut milk. Take two tablespoons of the dough and shape into a ball. Set aside. (If adding filling, poke a hole in the ball and add about 1/4 to 1/2 teaspoon of filling inside then gently close up the hole and reshape the dough into a ball)
  • Heat up the oil in a wok or deep pan to medium-high heat. (Tip: one way to test if the oil is hot enough is by dropping a small piece of dough into the oil. If the dough starts bubbling right away, then the oil is hot enough. If the dough bubbles slowly or you don’t see any bubbles at all, then oil isn’t hot enough). Cook the balls for about 5 to 7 minutes or until golden brown. Transfer the cooked karioka onto a plate lined with paper towels to soak up the excess oil. Set aside.
  • In a medium sauce pan, combine brown sugar and coconut milk. Bring to a boil and then remove from heat. Dip the karioka in the brown sugar glaze until completely coated. Carefully place four of the karioka into each bamboo skewer. Serve immediately.
    makes 24 pcs.


Halayang Ube (Purple Yam Pudding)


Halayang Ube (Purple Yam Pudding)

Taste Buds, Unlimited by Beth Celis

Photo Credit:http://www.neogaf.com/forum/showthread.php?p=33890715


1 kg uncooked purple yam (ube), (boiled then grated, shredded, or mashed)
1 can condensed milk (300ml)
1 teaspoon vanilla extract
200 grams butter
1 can evaporated milk (400ml)
1 cup white sugar


Boil the uncooked yam until tender then grate, shred or mash.

Heat a cooking pot then put in the butter and let it melt.

Add the evaporated milk, condensed milk and sugar, vanilla extract then stir well.

Put in the purple yam then stir occasionally until the texture of the mixture becomes really thick (about 15 to 20 minutes under low heat)

Transfer the mixture to a mold or any container and let it cool.

Refrigerate for at least 2 hours then serve.

Share and enjoy!http://www.pinoychow.com/ube-halaya/



Sweet and sour pork or beef meatballs look so delicious.  The ingredients are now on my next week shopping list.

Taste Buds, Unlimited by Beth Celis
500 grams ground pork or ground beef
1 tablespoon cornstarch or 1/2 cup bread crumbs
1 raw egg
1/2 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon soy sauce(optional)
1/2 teaspoon worcestershire sauce(optional)
1 small carrot, finely chopped
2 tablespoons cilantro, finely chopped
cooking oil for deep frying

1/2 small onion, diced
1 teaspoon garlic, chopped
1/2 cup water
1/2 cup brown sugar
6 tablespoons vinegar
1/4 cup tomato sauce
2 tablespoons vegetable oil
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
1 small carrot, sliced thinly
1 cup green and red bell pepper, sliced 1/4 inch thick
1 cup pineapple chunks, juice drained(optional)

1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. In a frying pan, heat oil and deep fry until golden brown. Drain and set aside.

Part 2
1. In a sauce pan, heat vegetable oil over medium heat and saute garlic and onions.
2. Add carrots and bell pepper then stir fry for 2 minutes.
3. Add pineapple chunks and stir fry for 1 minute.
4. Add tomato sauce, vinegar, water, brown sugar and a dash of salt. Mix well and let it boil.
5. Add cornstarch mixture and cook until desired thickness is reached.
6. Add fried meatballs and simmer for 2 minutes.
7. Adjust seasoning according to taste.
8. Serve with steamed rice.

Photo Credit:http://www.maggi.ph/recipes/index/Sweet+and+Sour+Bola-Bola


Another recipe from Beth Celis which looks good as an offering for the Christmas season.
Taste Buds, Unlimited by Beth Celis

1 kilo sweet potato (kamote)
1/2 cup butter
1 1/2 cups sugar
1 can evaporated milk
1 teaspoon vanilla
1 1/2 teaspoons nutmeg
1 prepared unbaked 9-inch pie shell
dash of cinnamon

1 Preheat the oven to 400°F.
2 Boil the kamote, skin on, until a fork or butter knife inserted causes the kamote to easily break apart. Cool kamote slightly. Then place in a colander and run in cold water to make peeling easier.
3 In a mixer, beat kamote on medium speed, stopping frequently to remove strings from the beaters. Once the strings are removed, add butter and continue to mix. Then add sugar, milk, vanilla, and nutmeg. Adjust the nutmeg and sugar to your taste. Continue mixing until the batter has a nice, smooth consistency. The batter should not be thin or runny, nor too thick. If it’s too thick, add a little more evaporated milk (by the tablespoon) until the batter is smooth.
4 Pour the batter into the unbaked pie shell, sprinkle a dash of cinnamon on top, and bake for 30 minutes.
Serves 6 to 8


Pata Kare-Kare Recipe

Kare-kare, Photo by JMorton

Awww, this is a real party fare. I love it. I always request my Auntie Glor to make me Kare-kare whenever I go home to the Philippines. And she makes the best one too, lucky me!!!

Funny enough while growing up, I did not really like Kare-kare. I found it too bland. It was only when I left the Philippines that I missed it. I thought when I go back I’ll give it another try.

I was glad I did because it is really delicious. I can almost taste the rich and creamy peanut sauce the pata was stewed in. Supper yummy!!! The thing that really finish it off was the fried shrimp paste bagoong. A good side of bagoong can make kare-kare taste even better.

If you have not tried Kare-kare and you happen to be going to the Philippines or  in a restaurant that is catering Filipino food, I would recommend for you to try the dish, a real gourmet treat.

Below is a recipe from the ever popular Beth Celis.


Kare-kare, Photo by JMorton

1 1/2 kgs pork pata, cut to serving pieces
1 cup of peanut butter (add more if you so desire)
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies for side dish)
2 pieces onions, sliced
2 heads of garlic, minced
3 tablespoons atsuete oil
2 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
8 cups of water or pork stock
Salt to taste1. In a stock pot, boil pata in water for an hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat atsuete oil.
3. Sauté garlic, onions until golden brown, then add toasted rice, cooked pata and peanut butter.
4. Add water or stock and bring to a boil and simmer for 15 minutes. Add salt to taste.
5. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
6. Serve with bagoong (shrimp paste) on the side and hot plain rice, enjoy! 


1/2 kilo of fresh clams
10 stalks of malunggay or 2 cups baby spinach
1 clove garlic, peeled and finely minced
1 onion, peeled and thinly chopped
a thumb-sized piece of ginger, peeled and julienned
1 green chili (optional)
2 tbsps. cooking oil
2 knorr cubes to tasteWash fresh clams, drain and place in a bowl. Soak them in water and put inside the fridge for a few hours to make sure that all sands are expelled from the clams.

Prepare the malunggay by separating the leaves from the stalk and wash thoroughly.

Saute the garlic and ginger, then add the sliced onion. Add clams and pour about 6 cups of water or broth; season with knorr cubes. Bring to a boil. Add the malunggay leaves or baby spinach and halved green chili, cover and simmer gently for about a minute or two. Serve hot.

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