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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!

Friday, August 12, 2011

Bam-i with scrambled egg on top

By GERLIE M. UY

BAM-I with scrambled egg and calamansi. Squeeze the calamansi juice into the mixture and enjoy the noodle special, with or without toasted bread....
The Bam-i on the platter.

2T canola oil
3 cloves garlic, crushed and minced
1 medium onion, minced
100gms beef, cut into 1/2 inch bits
salt and ground pepper
10 pcs. baguio beans, sliced diagonally2 medium carrots, julienned
250 grams dried pancit canton
100 grams bihon (or vermicilli)
5 T soy sauce
1 to 2 cups hot water
1/2 cabbage, cut into strips

1 t canola oil
3 eggs, beaten
salt and pepper


calamansi, sliced into two


For preparation:
Cut up the beef. Sprinkle with salt and refrigerate. 
Then strip the vegetables. Set aside separately.
In basin, put the dried  pancit canton and the bihon, pour water. Let stay for a minute and drain. Set aside and rip apart the bihon noodle into pieces once pliant.
Mince garlic and onion.

Cooking proper:
In a medium to high heat, saute garlic and onion in oil until brown and translucent respectively. Add the beef, sprinkle with dashes of salt and ground pepper and let cook covered for two minutes. Add the baguio beans and let cook covered for a minute. If the stir fry is starting to dry, add 1/2 cup of water. Add the noodles. Add soy sauce. With small amount at a time, adjust dryness of mixture with remaining water. Stir and add ground pepper, if desired. Add the cabbage and let cook. Add water if the mixture gets dry until the noodles are cooked and the cabbage is well-done. Put Bam-i in a platter.

In a separate pan, fry the scrambled egg. Cut into strip and place on top of Bam-i platter. Serve with sliced calamansi on the side.  




the triple vegetables.

double noodle... bihon and pancit canton.
onion and garlic, minced.

beef, cut up!

Bam-i delight...
scrambled eggs, ready to strip...

Bam-i on the platter!



Sunday, August 7, 2011

PANCAKE with Bugnay Syrup on the side

HAPPY MORNING CUSTOMER.Pancake with Bugnay Syrup for breakfast!!!
ANOTHER HAPPY ONE. He likes it without butter.
THE ROLLED Pancake with the syrup...

Cooling the syrup.

BUGNAY SYRUP

2 cups bugnay
4 cups washed/mascuvado sugar
2 cups water

Mash the bugnay, add water and strain to separate seeds. Add sugar and stir to dissolve. Bring to boil uncovered for 20 minutes while stirring occasionally.Let cool.




Bugnay...

TANGO in the kitchen...


Pancake...
 PANCAKE

3 cups flour
1 cup cornstarch
a pinch of salt
1t turmeric powder (for color)
2 eggs
150 evaporated milk
1000 to 1250 ml water
Folded Pancake, waiting for the butter.

Butter
Mascuvado sugar

Sift flour and cornstarch and put in a deep bowl. Add salt and turmeric powder. Make a well, add eggs and milk. Add water in small amount at a time while stirring and getting rid of the lump. The consistency is like that of a milk.

In a teflon pan (8"), pour 1/2 cup of mixture making sure it thinly covers the surface of the pan.
Since our pan is quite big, adjust mixture if pan is smaller in diameter. Wait until the side rise a bit and crisp, then quickly turn to heat the other side.
Baste each pancake with a small amount of butter and sprinkle with a dash of sugar. Roll or fold into desired serving presentation. Drizzle with Bugnay syrup before eating. 

the folded pancake.

A serving...

Saturday, August 6, 2011

Macapuno Jam

By GERLIE M. UY


TONGUE OUT. The boy is salivating over the mutant coconut aka macapuno.

gelatinous and smooth, that is macapuno sans sugar.

chopped macapuno.

dissolved sugar.

bringing the sugar into boil.

Cool a bit and this is ready to go!!!

1 T sesame seeds


1 small macapuno coconut (mutant coconut)
water


2 cups washed sugar
1 cup water
1T vanilla syrup


Toast sesame seeds. Set aside.


Shred or chop macapuno coconut and this will yield about two cups. Bring water to boil and put the macapuno for about five minutes. Drain and set aside.


Meanwhile, in a bowl, dissolve sugar in 1 cup water. Transfer mixture in a small casserole under medium fire and stir constantly for about five minutes until dissolved. Add the macapuno and let simmer uncovered for another ten minutes. Add vanilla and toasted sesame seeds and remove from fire. Let cool and transfer in a glass container.  

Serve with bread, as is or as toppings to fave fruit.





Wednesday, August 3, 2011

Abiu, Bugnay, Corn kag iban pa!

By GERLIE M. UY
LEE NATHAN WONG, poster boy of fruits!!!!

ABIU seedlings is now available at Bureau of Plant Industry, Brgy. La Granja, La Carlota City
abiu is the family of caimito but this kind is without the messy tar, but with extra sweetness and jelly-like flesh...
Bugnay aka bignay abounds. This little grapes can turn into wine.
Bugnay, up close.
Santol, the pulpy seed and chewy flesh is popular when sweet and soury, not when entirely sour.
This is not the Bangkok Santol because they're all small.
Avocado is rich in good cholesterol but high in calories...
pulpy and smooth... add some milk and sugar to complete the dessert.
I love lychees...this was bought from the grocery.

not so good capture by a cellphone camera...

A taste of Kiwi... not a native here, of course. These were presents from a family friend.

Tasting Kiwi.
grapes in toothpick...

grapes quoted with chocs...
Lakatan, fave of Pinoys...

Papaya aka kapayas is sweet and delicate...


Tisa, known to be ever rich for Vitamin A...powdery and sweet.


Mabolo, forgot how is this eaten. Just like santol, they say!!!


The pineapples


Up close and personal with the "eyes."

Not a fruit but a sweet thing on our tables nowadays...


sweet corn...

Boiled Sweet Corn

By GERLIE M. UY

SWEET CORN after my bite...lol

Preparing to boil. You may leave one layer of husk, if you desire.

Removing the hair beforehand is recommended, unless you're in a hurry to boil and eat. lol

Learned this boiling tip from the vendor of sweet corn. Nowadays, sweet corn variety which is giant with a-bit-crunchy kernels abound. The secret in retaining the sweetness of sweetcorn is to immediately cook it after it is picked, and in my case, after I bought it!!!


Prepare sweet corn by removing the husks and hairs. Wash. Cut into two or leave it whole if you have a big casserole.


Put water in a casserole enough to accommodate the sweet corns, making sure the water will cover the corns if finally added. Bring the water to boil. Put the sweet corns and cover. Let boil for ten (10) minutes. You may add a pinched of salt a minute before the end. Remove from fire and from the casserole. Do not let the corn stay in the water. Serve immediately with or without butter.