Leche Tin (Gulaman)
Ano ba makukuha sa gelatin?
I've been eating gelatin for years (unflavored nga lang o kaya pag may gatas, ayoko 'yung maasim) before I raised that question of what nutrients are in a gelatin. I decided to search my knowledgeable friend, google, and found out that it's full of proteins and amino-acids. However, as I was searching, I also found out that gelatin is made from animals? Which part of animals? Bones, pigskin..., animal collagen. Whaaatthefff? From what I know, gelatin from the Philippines aren't animal derived but from a seaweed. So, I continued searching and yes, eventhough gelatin and gulaman are interchangeable in the Philippine context, the ingredients are very much different. Gulaman's derived from a seaweed with a scientific name of Gracilaria Compressa or Agar-Agar for a more familiar name (I think) More infos.: 1, 2, 3 and 4.
So, the other day, we had that dessert from Goldilock's named Cathedral's Window which I didn't like at all because of the sour taste of the gulaman. But since I wanted to eat, I just cooked my own gulaman, apparently we had Lady's Choice Clear Alsa at home and other ingredients as well, I decided to make Leche Tin instead. A combination of Leche Flan ingredients and gelatin.
Note: Too lazy to look up the measurements so I didn't follow any on this, I just made it according to my taste... or instinct.
2 eggs, 1 Can of Evaporated Milk, 1/2 Can of Condensed Milk for 1 box of unflavored alsa. |
Alsa is sold in those small boxes which would be easier to cook rather than this one that we have at home. Tantiyahan 'to ng sobra, nakakatamad kumuha ng timbangan. |
2. It also tastes good even if it's just a combination of all-purpose cream and gulaman. .
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