Vanilla Pudding with Mango Puree

Ingredients:

• 4 cups fresh milk
• 2 tbsp unflavored gelatin
• 2 cups Nestle Cream
• 1/4 tsp vanilla extract
• 1/2 cup sugar
• 2 whole ripe mangoes
• vanilla ice cream

Procedure:

1. In a small bowl, combine 1 cup milk and unflavored gelatin. Set aside to bloom
2. In a heavy saucepan, combine the remaining milk with Nestle Cream. Add vanilla and sugar. Bring to a simmer.
3. Add bloomed gelatin and stir until dissolved. Remove from heat and let cool. Strain into ramekins. Cover with cling wrap and chill until set.
4. In a blender, puree mangoes with vanilla ice cream. Set aside.
5. To assemble, spoon mango puree on top of chilled pudding. Top with mango slices and mint leaves if desired.

Sinabawang Manok sa Gata

Ingredients:

• 1 tbsp cooking oil
• 3 cloves garlic, minced
• 1 pc medium-sized onion, finely chopped
• 1 pc thumb-sized ginger, finely chopped
• 1/4 kilo boneless chicken thigh, sliced thinly
• 2 tbsp patis
• 1 pc lemon grass stalk
• 3 cups water
• 2 pcs Knorr Tamarid Broth cubes
• 1 pc Knorr Chicken Broth Cube
• 1 pack Knorr Cook-it-Easy Gata Recipe mix, dissolved in 1 cup water
• malunggay leaves

Procedures:

Saute garlic, onion, ginger, and chicken. Add patis and lemon grass. Cook until chicken is brown all sides. Add water, Knorr Tamarind Broth cubes and Knorr Chicke Broth Cubes. Stir Well. Pour in Knorr Cook-It-Easy Gata Recipe Mix. Add malunggay and simmer until veggies are cooked.