Outline “Evolution of Leche Flan” I History of Leche Flan A. Origin of Crème Caramel B. Definition of Crème Caramel C. Inventors of Leche Flan D. Older name of Leche Flan II Ingredients of Leche Flan A. Main Ingredients III How to cook? A. General Procedures IV The evolution of Leche Flan in the Philippines A. Difference of Leche Flan today B. Variations of Leche Flan Introduction Crème caramel also known as leche flan is a custard dessert with a layer of soft caramel on top. Different
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two filipino dessert foods combined into one‚ Puto and Leche flan(Creme Caramel). The product has been named “Faun de Puto”. The researchers gathered an idea to innovate the dish that is something new and is made by our own version and will suffice the interest of foreign and local peoples that has a sweet tooth with an optimal sweetness of the product and for someone who likes to taste a different style of Puto or Leche flan. The researchers wanted to sell the product at reasonable
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Introduction Nowadays‚ many people are willing to enter the world of business. Being a businessman is one of the best ways of challenging your capacity in managing and driving a business. The University of Luzon is yearly conducting its Foundation Week to celebrate its existence. One of the most expected activities is the “KALAKALAN” where an actual and hands on business will be built by the groups of college students. The “KALAKALAN” aims to determine the best group in selling and providing goods
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both elegant and casual meals‚ or can be served as part of a larger salad for a light lunch. Soup: 1. Chilean-style Sopaipillas - Pumpkin Fritters 2. Calzones Rotos - Chilean "Underwear" Cookies 3. Mil Hojas de Manjar - Caramel Dulce de Leche Napoleans 4. Tres leches cake- ‘three milks’ in English‚ and refers to the three different kinds of milk in which the sponge is soaked (whole milk‚ evaporated milk and condensed milk). After soaking in this mixture‚ the light and fluffy sponge takes on a melt-in-your-mouth
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stew)‚ mechado (larded beef in soy and tomato sauce)‚ puchero (beef in bananas and tomato sauce)‚ afritada (chicken and/or pork simmered in a peanut sauce with vegetables)‚ kare-kare (oxtail and vegetables cooked inpeanut sauce)‚ pinakbet (kabocha squash‚ eggplant‚ beans‚ okra‚ and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig’s leg)‚ hamonado (pork sweetened in pineapple sauce)‚ sinigang (meat or seafood in sour broth)‚ pancit (noodles)‚ and lumpia(fresh or fried spring rolls)
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sofrito to season their dishes and soups. Sofrito is a mild tomato base that is a staple in traditional Hispanic food cooking methods. Many restaurants carry some form of Hispanic food on their menus‚ such as rice-filled enchiladas‚ tacos‚ nachos or flan. History The word "Hispanic" describes someone who comes from Spain or Spanish-speaking Latin America. The Spanish colonial period took place between 1492 and 1898‚ when Spaniards migrated from Spain and brought with them traditional Hispanic foods
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Each region or province has its unique varieties of foods. Northern Philippines In Ilocos region‚ most of their specialties are seasoned with fermented anchovies. Ilocos is famous for its Pinakbet- a mixture of several vegetables such as squash‚ okra‚ eggplant‚ bitter gourd and string beans cooked with bagoong or fermented fish paste. Another authentic Ilocano dish is Dinengdeng- horseradish leaves boiled in watery soup‚ seasoned with bagoong and topped with grilled fish. Pampanga and
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juice‚ sliced raw onions‚ garlic‚ cumin‚ and little water. A typical Cuban breakfast consists of a tostada and cafe con leche. The tostada is a portion of Cuban bread which is buttered then toasted on an electric grill. The cafe con leche is a combination of strong‚ espresso coffee with warm milk. Cubans break the tostada into pieces‚ and then dunk them into their cafe con leche. This would be the equivalent of Americans dunking their doughnuts into their coffee. Additionally‚ some may eat ham croquetas
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of the Philippines has been a wild roller coaster. Since the first war of the region of the Philippine Islands‚ the country has acquired many food contributions. The war between the Spanish brought many sweet aspects to the islands. For example‚ Leche Flan. Another contribution was when China invaded they brought over rice. Rice is one of the main staples of Filipino cuisine. The next invader was Indonesia. Their contribution to the Filipino cuisine is curry. Now curry is in almost everything; it
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lemon‚ ’Malanga’ a root vegetable like corn fritters‚ fried banana patty and tomato salad with lettuce. Popular Cuban breakfasts usually consist of ’Tostada’‚ which refers to buttered and toasted Cuban bread. This is broken to be dipped in ’Cafe con Leche’‚ which is a combination of strong espresso coffee with warm milk. Ham ’Croquetas’‚ which is smoky and creamed ham‚ is another hot favorite. Cuban lunches would typically have ’Empanadas’ - a common bakery finger food item. You would also have chicken
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