How to prepare Black Sambo

Have you tried eating Black Sambo?

Black Sambo is one of the best Christmas Dessert, my family love it so much… We always prepare this on Christmas and you can even make this as a gift to your family friends.  Black Sambo Recipes are very affordable and easy to prepare.

Black Sambo is a two layered gelatin (you can also prepare a 4 layer) made of creamy milk and Chocolate. You can use circular shape molds or rectangular, we used a rectangular shape mold for this preparation.

Pinoy Recipe will show you the preparation of this irresistible Black Sambo dessert…. See the recipe below.

Black Sambo Ingredients:

First layer:

• Nestle Cream 1 can big
• Condensed milk 1 can big
• Knox unflavored Gelatin 2 packs

Second layer:

• Evaporated milk  1 can big
• White sugar 1 cup
• 1/2 cup Hershey’s or Ricoa unsweetened chocolate, melt in 1 cup hot water
• Knox unflavored Gelatin 2 packs

Hershey’s Syrup (original chocolate flavor) for drizzle on top of each slice

Black Sambo Preparation Instructions:

Butsi or Buchi in Filipino (Red bean sesame seed balls), Jin deui for Chinese is a type of fried Chinese pastry made from glutinous rice flour and commonly found in the Far East. The rice dough of the pastry is coated with sesame on the outside and is crisp and quite chewy. Inside of thepastry is a large hollow, caused by the expansion of the dough，which is partially filled with a filling usually consisting of lotus paste . Alternatively black bean paste, called dousha may be used, and less commonly red bean paste.

Estimated cooking time: 1 hour and 30 minutes

Buchi de Leche Ingredients:

Custard Filling:

• 1/3 cup cornstarch
• 1 tbsp. all-purpose flour
• pinch salt
• 100 g. langka(fresh or preserved), cut into cubes
• 1 cup Evaporated Milk

• 3 pieces eggyolks, slightly beaten
• 1/4 cup butter
• 1/2 tsp. vanilla

Dough:

• 1/2 k. galapong
• 1/2 cup sesame seeds
• cooking oil, for deep-frying

Buchi de Leche Cooking Instructions:

• Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.
• Knead galapong forming a cylinder and cut into 20 equal portions.
• Flatten into patties and put about 1 tbsp. of chilled filling in the center.
• Gather edges to the center, sealing well.
• Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.

'''' MUSSELS AND OYSTERS CREAMY SOUP

 Mussels, oysters, wine, onion, parsley, thyme, butter, flour, fish stock, milk, AP cream, salt and pepper

35 mussels

20 oysters, removed from shell

1 1/2 cup wine

onioin, parsley, thyme

6 Tbsp butter

3 big onions

6 Tbsp flour

7 cups fish stock

2 1/2 cup milk

2 cup cream

Salt and pepper to taste

Method:

Put wine, parsley, thyme, onions & mussels in a large saucepan. Cover & steam

until the mussels open. Discard mussels that do not open.

Strain & reserve wine & mussel liquor.

Put aside 10 of the cooked mussels, still in shells, to use as a garnish. Remove mussel meats from the other 15 mussels. Finely chop or mince 6 mussel meats. Roughly chop the remaining 8 mussel meats.

Melt butter in the same saucepan. Add chopped onion & cook until translucent.

Blend in flour & cook until frothy, then add minced mussel meats.

Measure wine & mussel liquor & add sufficient fish stock to make up 5½ cups liquid. Gradually stir this liquid & the milk into onion mixture 1 cup at a time, boiling between each addition.

Mix in cream, chopped mussels & oysters. Heat gently until the oysters are cooked. Add the 6 reserved opened mussels, still in shells, to soup.  Heat through but do not boil. Season to taste with salt & pepper.