My New Year Food Recipe - Macaroni Salad

Christmas and New Year celebration actually is my favorite ever time of the year since childhood days and every time this part of the year kicks in I am always wishing for a macaroni salad the Filipino way of cooking of course. I love it because it is cheesy and definitely sweet. I actually think way back my childhood days that Macaroni Salad is a very special desert that is only prepared during New Year Celebration. I also see it on my cousins birthday celebration. Basically, I only see them during special occasions and gatherings.

Now that I am working I would love to cook it the way I wanted it and when I say I will do it my way I usually break the norms that I have grown up with. So here's my own version of my Filipino Macaroni Salad:

Ingredients:

1 pc of 500 gram Baronia Farfalle (Ribbon Type)

1 pc of 500 gram Baronia Fusilli Tricolore (3 Color Spiral)
2 pcs of 300 ml Condensed Milk
3 pcs  of 250 ml All Purpose Cream
1 bottle of Nata De Coco
200 gram Marshmallow (small type)
1 can (big size) Fruit Cocktail
Raisin
Cheese diced

Procedures

Cook the pasta/noodles according to package instruction. Normally though in a pot of salted boiling water add the pasta and cook for about 8 to 9 minutes. Drain and rinse under cold running tap water and allow to cool completely then set aside.

Drain the red and green Kaong or nata de coco and Fruit Cocktail then set aside.

Combine thouroughly all ingredients.

Put them on a container seal it thoroughly then refrigerate overnight.

My New Year's Foodie - My Style of Filipino Graham Cake

One of the many sought after desserts during special occasion during my childhood days is the Graham Refrigerator Cake. It is also one of the easiest desserts to prepare as you only main equipment is the refrigerator.

You will need:

2 packs of Graham Biscuits 

3 250-gram packs of all-purpose cream 

2 150-ml condensed milk

1 medium can of fruit cocktail (drained)

All you have to do is:

Combine the all purpose cream and condensed milk in a bowl. Mix well or better yet blend them together with any excess of the fruits you intended to use as toppings to give a fruity taste on the all purpose cream.

Layer the graham biscuits and the cream and condensed milk mixture alternately in a flat and rectangular container. The topmost layer must be covered with the combined mixture thickly. (Take note: you should always have a powdered Graham Biscuits to fill in the gaps during layering of the graham biscuits and the other mixture.

Put fruit toppings on the topmost layer of the cake. Spread the fruit cocktail evenly on the top layer. You can also sprinkle some unsalted cashew nuts on top of the cake or sliced ripe mangoes instead of fruit cocktail as toppings. I also tiny marshmallows on top and in-between layers to add texture on the graham cake.

4. Chill in the refrigerator for two hours or more. It is preferred to put it on the freezer for 2 hours to harden the mixture and then transfer it on the fridge to ensure that your cake is not watery when served.