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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!

Sunday, July 31, 2011

Vietnamese Vegetable Pancake (Banh Xeo)

By GERLIE M. UY

The Banh Xeo served with the ever salivating Nouc Cham...
PANCAKE:
200 g Banh Xeo
1 T turmeric powder
250 ml evaporated milk
200 ml water
(Or coconut thin milk, as per package instruction)
Small amount of oil


FILLINGS:
1 T canola oil
1 pc. carrot, cut into strips
1/2 sayote, cut into strips
10 pcs Baguio beans, cut into slant strips
1 small head cabbage, cut into strips
ground pepper

SAUCE
Nouc cham sauce (fish sauce and calamansi)




In a deep bowl, put the Banh Xeo and cumin powder. Slowly add the milk and water until dissolved and there are no lumps. Set aside and leave oil for later.


In a pan, stir-fry the vegetables, add ground pepper. Set aside.


Heat a non-stick Teflon pan, put about 1/4 cup. Cover for about 30 seconds and place a small amount of oil around the edges. Place stir-fried fillings. Fold the pancake half-way to cover the fillings. Remove from pan and lay on a plate. Roll pancake before serving. Serve immediately with Fish and Calamansi sauce (Nouc Cham)


To prepare sauce, see earlier posted  recipe on Nouc Cham. It is recommended to prepare sauce ahead of the pancake.


Prepared Pan cake flour Banh Khot -- Banh Xeo ingredients are rice flour, corn flour, wheat flour, tapioca starch, salt, curcumin powder, ferment (E450) and (500ii).



The Banh Xeo -- Pancake flour
Stir fried vegetables. You may add chicken, tuna or prawns, as desired.
Pancake on Teflon Pan...wait until the edges are slightly browned. Put a little oil around....

Place the stir-fried fillings...


Pull halfway...
Remove from pan and place on a large plate
fold to the right, three to four times...
folded over...
The Banh Xeo served with the ever salivating Nouc Cham...

Saturday, July 30, 2011

How to enjoy avocado

By GERLIE M. UY

How to enjoy Avocado? Slice in half, remove seed, scoop and put mascuvado sugar and with no much ad, eeeeat!!!

avocados abound here...

The seed and the peels that resembles a boat.

The flesh, clean and yummy!

scooped avocado laid with mascuvado sugar (raw sugar)

Our simple delight!

Friday, July 29, 2011

Ginat-an nga Tilapia (Tilapia in coconut milk) by Guest Chef Handyman

By GERLIE M. UY

The Ginata-an Nga Tilapia, ready to serve over steaming rice!!!

My portion of the ginat-an nga tilapia

Chef Handyman checking his ginat-an!

The mixture before heating it through!

The Thick coconut milk

The grated coconut milk

Our guest chef, Handyman, prepared our favorite Ginat-an Nga Tilapia... Here is how he did it!


1 whole matured coconut, grated
water

1 kilo Tilapia, cleaned and fins trimmed.
1 large red onion, sliced
3 cloves garlic, crushed and sliced
2 thumbs ginger, crushed and sliced
5 long chili (ilahas)
2 bellpepper
1/2 cup coconut vinegar
salt and pepper


Prepare the coconut milk by putting a cup of warm water to the grated coconut and pressing the same until the milk collects. Strain and collect the thick milk. Set aside.
To get a thin milk, add two cups of warm water again to the grated coconut and press with hands and collect the thin milk.


In a deep pan with lid, arrange the Tilapia, and place the rest of the ingredients and the thin milk. Reserve the thick milk for later. Let cook in a medium heat for 30 minutes. Add the thick milk just before removing from fire.


Serve on top of steaming rice.

Thursday, July 28, 2011

Avocado Cucumber and Corn Salad with Strawberry Dressing

The triple combo of avocado, cucumber and corn with strawberry dressing!

Cubed cucumber!

Cubed avocado and the sweet corn kernel!

Triple Treat Salad

The Strawberry dressing...

My store-bought dressing...a Gourmet Dressing by Quan, a local bakeshop and restaurant. Manufactured by Pueblo Bakeshop, La Salle Avenue, Bacolod City, Negros Occidental. 034-434-1733 Fax 034-434-6481

The ingredient says it's made of vinegar, strawberries, corn oil, sugar and spices.

avocado a.k.a alligator pear. It was green when not yet ripe and the peelings turned purple when they ripened. Choose a ripe avocado with firm flesh for this recipe.

3 medium-sized avocado, seed removed and cubed (flesh should be firm but ripe)
3 medium-sized cucumber, seeded and cubed 
1 can corn kernel, drained strawberry dressing

In a bowl, put the first three ingredients. Drizzle with half-cup strawberry dressing.
The strawberry dressing I used is store-bought but a home version can be made from strawberry jam, vinegar, corn oil, salt and pepper. The fruity taste of the dressing complements the avocado-cucumber and corn salad
Serve chilled, either as appetizer or side dish.








Saturday, July 23, 2011

Food Gifts from Vietnam


The Gifter from Saigon and the Pacman look-alike chef!
By GERLIE M. UY


Thank you Anna Wang for the pasalubong ingredients. Unfortunately, I don't know how to put our gasul tank back today and I still have to wait for rescue to arrive. Hilarious! Just when I am excited to concoct something out of your gifts considering it's raining cats and dogs here... Ms. Bernadette hold over the whole of the rice paper pack (And she laughs at me for being rice-noodles and rice-paper crazy the last time at the airport! hmmp). Here are what I got, and I am excited to experiment... super duper...

Banh xeo for the pancake.. rice noodles for the soup... and different flavor cubes for the broth...

For the Pho or soup: broth cubes, up close. There are four cubes in a pack...

rice flour is the main ingredient

SAGO, and oops, not rice noodles.

Wednesday, July 13, 2011

Mango-Sesame Muffin

Mango-Sesame Muffin
Muffins, up close and personal


mmm, yummy muffins.








3 cups all-purpose flour
yummy muffins
11/2 cup sugar 
1 1/2 t baking soda
1 1/2 t baking powder 
3 t cinnamon powder
 3/4 t iodized salt
 4 eggs, lightly beaten 
1 cup canola oil  
1 t calamansi juice 
3 cups shredded ripe mangoes 

3/4 cup raisins 
1/4 cup sesame seeds


In a large tin or glass bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and calamansi juice. Slowly add the latter to the dry ingredients (the former mixture) just until moistened. Then stir in the mango, raisins and sesame seeds. 
Fill greased muffin tins with the mixture up to two-thirds full. Bake at 350 degrees F for 20 minutes or until a toothpick comes out clean. Cool before removing from muffin tins.

Tuesday, July 12, 2011

Sinabawan nga Isda (Fish Soup)

By GERLIE M. UY

Fishes are just added...after boiling it again, and adjusting the flavor, camote tops are quickly added.

1 liter water/ 5 cups water
1 big red onion, sliced or quartered
2 ripe tomatoes, sliced or quartered
2 stalks Spring Onions, cut into 2-inch long
salt and ground pepper
fish sauce (optional)

1/2 to 3/4 kilo fish (any fish suitable for clear soup), cleaned and sliced into serving size
Camote tops and leaves


In a casserole, put the water with the onions, tomatoes and spring onions then bring to boil, making sure the tomatoes are cooked through. Add salt and ground pepper. Then add the fish. Let boil and taste. Adjust taste with fish sauce. Add the Camote tops and leaves and immediately cover with the lid and put off the fire so as to overcook the leaves.


Other options: add tamarind cubes or powder or fresh kamias together with the tomatoes to bring out a sour taste.
The purplish and green leaves and tops of camote

Fishes above are suitable for soup and are just as big as one serving size apiece.

Boiling water until tomatoes, spring onions and onions are well cooked and their flavor infused the clear soup.

Boiling the water for the fish clear soup..

Friday, July 8, 2011

Tuna and Corn in Summer Rolls

Tuna and Corn Summer Rolls 
 I already prepared and posted summer rolls in this blog. For this recent one, I used canned tuna and sweet corn. See more of Summer Roll here and here for the Vietnamese dipping sauce: Peanut-based and the Fish-Sauce-based ones.

Since the ingredients as well as the recipe are in the links above, please go over the same after looking at these photo instructions on how to make your own Summer Roll.

In a tablespoon of canola oil, saute minced garlic, add canned tuna in oil or in brine (If using in oil, use the oil of the canned tuna) and simmer for a minute and then add the canned sweet corn, water drained. Simmer for two minutes and add the sliced white onions. Let stand until the mixture is dry. 
Prepare the cucumber by slicing it julienne fro about 2 inches and tear or slice the lettuce in strips. Add fresh basil is desired.
In a very hot water, soak the 200gms of Vermicelli (mung beans) until cooked and drain.  
Now that the ingredients are prepared, we are ready to start wrapping our Summer Rolls. For history of the Summer Rolls see the links above. Photo here is a bowl of warm water, to be used to wet our rice paper.
Here is our partly wet rice paper.
Here's our fully wet rice paper. Place the ingredients right away so as not to tear our rice paper for being too wet. Since a dry rice paper cannot be managed for being crisp, it must also not be too wet to avoid tearing.

Place a small portion of each of the prepared ingredients. Fold the round edge facing you then let it cover the mixture. After that, fold the sides like an envelop and then continue rolling. The rice paper seals by itself. And you are done with your first Summer Roll.
Summer Roll. For Dippings, I made the peanut and fish sauce based ones. Great. I wrapped each roll with a transparent plastic as the rolls will stick together if lumped together. Serve chilled with your favorite sauce.