Food Recipe Notebook

INGREDIENTS: 2 1/2 cups grated coconuts 3/4 sugar (white or brown will do) 2 tbsp coconut water (or plain water) 2 tsp vanilla extract INSTRUCTIONS: 1. Mix sugar and coconut water in a pan and simmer over low flame until almost all of the sugar has dissolved. 2. Add grated coconut and vanilla extract, mix well, coating the coconut meat with the mixture. 3. Simmer over low heat for about 10-15 minutes or until syrup has caramelized and mixture can hold it's shape. 4. Remove from heat, let cool and to assemble, place about a spoonful of grated coconut into cupcake paper cups or about half an inch away from each other on wax paper. 5. Chill in the fridge and best served the day after. Source: Vanilla Housewife

INGREDIENTS: 1 kg White gourd (Kundol) 750 gms Sugar 1 tsp Alum powder 1 tbsp Lemon juice HOW TO COOK: 1. Cut ash gourd into half, remove skin and seeds 2. Cut into pieces of desired size. 3. Prick them with a fork or any other pointed thing. 4. Place petha pieces in a large pan 5. Pour sufficient water so as to just cover the pieces. 6. Add alum powder and boil for about ten to fifteen minutes. 7. Remove from heat, drain and wash thoroughly under running water. 8. Combine sugar with one cup of water and heat till sugar dissolves. 9. Add lemon juice to remove scum, if any. 10. Reduce heat to medium and add boiled petha. 11. Continue cooking till pethas get softened and sugar syrup is of three-thread consistency. 12. Remove from heat, remove pethas and keep the pieces separately, so that they do not stick to each other. 13. Serve when cool. Source : Cooking Filipino