This is my version of a Mango Float

Mango Float

Most people know Mango Float as having crushed Graham and feels soft as a sponge cake. I call that Refrigerator Cake. My Mom's version uses Broas instead of the Grahams. I say, this is the real Mango Float because as you can see, the sliced mangoes are floating over the topmost layer, hence Mango Float! Haha!

Ingredients:
sliced ripe mangoes
1 can evaporated milk
1 pack or 1 can all-purpose cream
sugar
1 pack unflavored Alsa Gulaman or 1 sachet Knox Gelatin

Procedure:
Dissolve Alsa Gulaman with the evap milk on low heat. For Knox users, follow package instruction on dissolving the gelatin.

Pour in the cream and gradually add sugar.

Add some finely sliced mangoes and include it's juice to add flavor

Remove from heat and pour on a mold or on a transparent food container.

Arrange the thinly sliced mango on top. Let it cool before putting it on the refrigerator. Do not freeze.

Cheesy Baked Mac

Cheesy Baked Mac

The same concept as making a spaghetti.

Ingredients:
2 garlic cloves
1 medium-sized onion
1 red bell pepper
a pinch of crushed black pepper corn
a dash of black pepper powder
salt
1 pack spaghetti sauce
1/8 kilo elbow macaroni
melt cheeze
1/4 kilo ground pork
pinch of salt

Procedure:
Saute minced garlic and onion.

On a separate pan, boil 4 cups of water. Dissolve a pinch of salt. When the water starts to boil, pour in the elbow macaroni. Read the macaroni package for the cooking time of the macaroni.

Stir fry the ground pork on the pan with garlic and onion. Leave for a few minutes to simmer.

When the oil from the pork starts to come out the the meat becomes brown, add the spaghetti sauce. Stir and leave to simmer.

Sprinkle crushed black pepper and salt, stir and start adding the minced red bell pepper. The sauce is ready in a minute. Remove from heat and set aside.

Drain the cooked elbow macaroni and pour in a prepared microwaveable bowl.

Grate the melt cheese. If you don't have a grater, you can cube it.

Slowly pour the sauce on the macaroni and cover the top layer with the grated cheese.

Heat on the microwave for about 2-3 minutes, just to melt the cheese.

Fortunately, we also had Pork Steak and Pancit Canton to make the meal REALLY full.

Why I created another blog?

Because I found several pictures of what I've cooked and experimented and I just want to share them.

Why Crude Foodie? Because I'm not really an expert cook and sometimes I miss the true taste. Lolz. I love eating, I love to cook but I get tired too when cooking becomes an obligation. I dreamed of having a food blog because I am fascinated with food photography. I also love taking beautiful pictures and I wish to be a good, good photographer someday. Blogging is my current hobby. Though I'm not really a writer, blogging channels my expression and freedom.