Being musically inclined is a rare gift Filipinos generally possess. We are always known for our music. Go to five star overseas and most likely, you would meet a Filipino musician there. We have local talents that have not made it internationally, but there is no doubt that they could make a name for themselves internationally given the time.
In a group of 10 Filipinos, you could find at least three who could play a musical instrument. In some cases, you could even find more than just three. They might not have a high-end guitar or studiologic keyboard at guitar center, but they sure could play like a pro!
It’s Filipino and food. The two can’t be separated. We have great food, and great chefs!
I am a music lover, but I do not play any musical instrument. I wish I can, though. I was wondering if it would be too late to study a musical instrument just for a hobby. It might take time, but I don’t believe that I am not capable of doing it.
I get inspired when I hear of stories about people who have become so good at a musical instrument despite the fact that they did not really start learning it until late in life. I don’t consider myself to be that old yet, so I am convinced I can master at least one musical instrument. Should I buy one of the Avid Keyboards? Ok, maybe I need to find out what kind of instrument I want to learn first. Any suggestions?
Maja Jubilee is a better and healthier version of a favorite dessert for many – the Maja Blanca.
Hubby has been asking me to cook Maja Blanca for him for months now. Lately I thought of giving it a try so I tried Maja Jubilee – a recipe I saw from Del Monte Kitchenomics’ facebook page. It’s the same as cooking Maja Blanca but this time, with Pandan and fruit cocktail. It’s a better and healthier option for our favorite Maja Blanca!
Instead of the usual, I used my heart-shaped flan molder. Turned the Maja upside down and viola! I have a beautiful heart-shaped Maja Jubilee! The husband was so thrilled to try my very first Maja. It’s not that firm as I wanted it to be but I hope I didn’t disappoint him. Maybe next time I’ll cook it longer or increase the volume of the cornstarch.
See Detailed Nutrition Info on
- 3 pcs pandan leaves
- 1 pc buko (shredded, buko water reserved)
- 1 ½ cups buko water
- ½ cup thick coconut milk
- ¾ cup cornstarch (dissolved in buko water)
- ¼ cup condensed milk 1 can (432 grams)
- Del Monte Fiesta Fruit Cocktail (drained, reserve 2 tbsp syrup)
- Simmer pandan leaves, ¼ cup water and reserve syrup in covered pan for 5 minutes.
- Remove pandan leaves then add cornstarch mixture and buko. Cook over low heat with continuous stirring for 10 minutes.
- Add DEL MONTE Fiesta Fruit Cocktail, coconut milk and condensed milk. Cook for 10 more minutes with continuous stirring.
- Pour into 12” x 8” pan. Cover and chill until set.
- Makes 12 servings!