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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Saturday, September 25, 2010

Squash Ukoy / Squash Tempura Cake

1 small squash (about 500grams), sliced thinly into strips or french fries-sized

2 cup flour
1 cup cornstarch
2 t salt
2 eggs
oil for frying  (half sesame oil and half canola oil)

Mix all ingredients. Make sure the mixture is not too dry and not too watery; just enough to form a spoonful into a patty when placed in the pan for frying. Heat oil and drop a spoonful of mixture, press to for into patty. Let fry for 2 minutes on each side or until light brown. Drain oil and serve hot with ketchup or cane vinegar.

Wednesday, September 8, 2010

Okra-Brocolli-Cauliflower Tempura

12 pcs okra, halved
1 head brocolli, flowerettes separated; stem peeled and sliced
1 head cauliflower, flowerettes separated

1 cup flour
1 cup cornstarch
2 t baking soda
2 t baking powder
2 t sugar
1 t salt
2 eggs
1 1/4 cup ice water
ice cubes
oil for deep frying  (half sesame oil and half canola oil)

Bring to boil vegetables in water and remove from fire and drain immediately and soak in iced water. drain. To make batter, mix all ingredients except ice cubes and oil. Heat oil and dip each piece of vegetable in the batter and quickly place in the oil. Fry until vegetable floats in oil and the batter is lightly browned. Remove from oil and drain. Repeat procedure until all vegetables are done. Add ice cubes to keep batter cold. Serve hot with sauce of choice.

Sauce of choice:

1/2 cup mayonnaise
1/2 cup ketchup
1 T garlic powder
Mix and blend. Serve as dip for tempura.


1/2 cup ketchup
1/2 cup white vinegar
1/2 cup sugar
Mix and blend. Serve as dip for tempura.


Soy sauce
Mix and blend. Serve as dip for tempura.

Tuesday, September 7, 2010

Squash-Durian Jam



1 head squash (2 kilos), peeled, cut and cubed
1 pc. Durian, unripe, remove from seed
1 kilo brown sugar
1/2 kilo mascuvado sugar
2 T sesame seeds
1 T vanilla
2 T cornstarch dissolved in 2 T water

Put all cubed squash in a pot and add water in half the volume of the squash and bring to boil. Drain the squash and return the water to the pot. In the pot, dissolve the sugar and stir occasionally. Bring to boil.

Meanwhile, mash the cooked squash with laddle and blender the unripe durian (if ripe is used, mashing will suffice). Add squash and durian to the boiling water-sugar mixture until well blended.  Add sesame seeds and vanilla. Slow-cook until mixture lose water. To thicken, add the cornstarch dissolved in water and bring to boil. 

Place in glass container. 
Serve as dessert as is or as sandwich spread for sliced bread.

Monday, September 6, 2010

Colorful vegetables and chicken liver stir-fry



1 T butter
1 T olive oil
12 pcs. baby potatoes, unpeeled and cut into quarter size
3 pcs. medium carrots, sliced
1 T dried basil leaves or italian seasoning
1 t pepper
a pinch of salt
1 head of cauliflower, floweretes separated
1 head of broccoli, flowerets separated and stem peeled and sliced 
3 cloves garlic, crushed and chopped
1 onion, sliced
250 g chicken liver and heart, sliced
2 cups warm water
1 chicken broth cube 
2-4 T soy sauce
1 T corn starch

In a pot, bring water with cauliflower and broccoli to boil. Remove from fire at first boil, and drain veges. Set aside. 

In a wok, heat oil and butter. Add the unpeeled baby potatoes, cover and stir from time to time. Add salt, pepper and basil. Continue stirring from time to time until potatoes are tender. Remove and set aside potatoes. In the leftover oil, place the carrots and add herbs; stir-fry until done. Set aside.

Dissolve 1 chicken broth cube in two cups warm water and mix in soy sauce and cornstarch.

In the same wok, saute garlic and onion. Put the sliced chicken liver and heart and stir fry for a minute. Put half of the mixture and continue stir-frying until the liver is done. Add the remaining mixture and the pre-fried vegetables until the mixture is cooked. 

Remove from fire. Serve on top of rice with a pinch of turmeric powder (For every 1 cup rice, add 1/8 t turmeric powder before boiling).