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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!

Wednesday, September 21, 2011

Spaghetti in Carrot-eggplant- and-tomato sauce

By GERLIE M. UY

The spaghetti served with saltine crackers.
 500gms spaghetti

1 T canola and 1 T olive oil
3 big cloves of garlic, chopped
1 big white onion, chopped
1 cup beef broth (or beef and mushroom in tomato sauce)
1 cup carrots, cubed
1 cup eggplant, cubed
1 T basil leaves (or Italian herbs)
salt and ground pepper
500 gms sweet style tomato sauce
100ml cream
grated cheese

Cook Spaghetti according to package direction.
Saute garlic and onions, add carrots and eggplants. Stir-fry and herbs. Add broth and tomato sauce. Add salt and pepper to taste. Let cook for 8 minutes and add cream and let cook for another 2 minutes. Add spaghetti and cheese. Remove from fire and serve with crackers.




Sauteeing  the vegetables...


The yummy vegetable spaghetti

Up close and personal.

DISCLAIMER: HAVING YOUR TONGUE OUT IS NOT THE  RESULT OF EATING THIS SPAGHETTI!

Tuesday, September 20, 2011

Fiesta Food in Photos

By GERLIE M. UY
POSTER BOY OF PASTELLAS

THESE ARE SOME OF THE PHOTOS OF FOODS FEATURED HERE AND YET-TO BE FEATURED. DROLL OVER THEMMMMM...

FRESH PANCIT, ANYONE?

PATO TIM

PATA NGA LINAGA  WITH LANGKA

CUCUMBER SALAD

TUNA AND EGG BRUSCHETTA

BOILED SWEET CORN...

SAGING NGA KUMBO

AVOCADO, CUCUMBER AND CORN SALAD 

GINAT-AN NGA TILAPIA

PICKLED BAMBOO SHOOTS

VEGETABLE SPAGHETTI

AVOCADO TOPPED WITH MASCUVADO SUGAR

CASSAVA CAKE

PANCAKE WITH BUGNAY SYRUP

Monday, September 19, 2011

Cold Cucumber Salad in Thai-inspired dressing



The cold cucumber salad...

Be the first of your friends to like this.

3 pcs medium sized cucumbers

Dressing
3 stalks of lemon grass (white portion only)
6 calamansi juice
1 tbsp Green Curry Paste 
1tsp Cumin Powder 
1 tsp Curry Powder 
2 tbsp Refined Sugar,  
3 tbsp Ground peanuts (reserve 1 tbsp for garnish)
1-2 tsp chili powder (use fresh green and red jalapeno pepper if available) 
Salt and ground pepper


Peel cucumbers alternately so as to leave green stripes. Cut into half lengthwise and remove seeds. Cut crosswise into 1/4 inch thick. Chill.

In a blender, put all the spices and blend. Adjust taste with salt and pepper as well as sugar.

Pour dressing in the cucumber and mix well just before serving. Arrange in a serving platter with lemon grass, jalapeno or ground peanuts as garnish.


Topped with peanuts, this cold cucumber salad is rich in flavor.

Taste of Thailand. Left to right: Green Curry Paste, Cumin Powder, Curry Powder,  Refined Sugar,  Ground peanuts, and chil i powder....
Blended into bursting flavor!
Beautifully cut cucumbers...
lemongrass...
The heart of the flavor, lemon grass...
By GERLIE M. UY

More on lemon grass
http://en.wikipedia.org/wiki/Cymbopogon
http://www.stuartxchange.org/Tanglad.html
http://wakeuphils.wordpress.com/2009/03/01/health-benefits-of-lemon-grass/

Saturday, September 17, 2011

Pickled Bamboo Shoot (Achara nga Tambo)

By GERLIE M. UY

Bamboo Shoot or Tambo is made into pickle or achara.
24 cups young bamboo shoot, matchstick

1 liter can vinegar
 Reserved pineapple juice

Spices:
salt and ground pepper
5-6 cups brown sugar
3-4 thumbs of ginger, matchstick
1 whole clove of garlic, crushed and sliced
5-6 medium red onions, sliced lengthwise
turmeric powder

Vegetables:
20 -24  pieces Stringbeans, 1 inch long
2-3 pcs eggplant, sliced lengthwise into eight and cut crosswise, abou 1 inch long
6 -8 pcs medium carrots, matchstick
1 300ml pineapple chunks (juice reserved)

Glass Jars for storing


 Prepare the bamboo shoot by blanching the same in boiling water for about five minutes. Drain and Set aside. 
 In a wok, put the vinegar, pineapple juice, and all the spices. Blend with wooden laddle to dissolve sugar. Cook in medium to to high heat for about 15 minutes. Let boil until the liquid tastes sweet, sour and spicy. Adjust taste with salt and pepper.

Add the vegetables. Cover and let cook for 3-5 minutes making sure they remain crunchy. Add pineapple and let cook for a minute. Then add bamboo shoot. Let cook for 3 minutes. 

Transfer in sterilized jars and seal.
   

String beans, carrots, and eggplants are some of the vegetables added to the  pickle for taste and color.
The spices in cane vinegar and pineapple juice. Garlic, Ginger, Onions, Bell peppers, ground pepper, salt, turmeric powder and brown sugar are all mixed and heated.


pineapple chunks...
brown sugar.
I made 3 big jars and 4 small jars all in all.

Friday, September 16, 2011

Shredded Cassava Cake

By GERLIE M. UY


8 cups shredded cassava (some like it grated)
6 eggs, lightly beaten
2 cans condensed milk (about 300ml each)
1 small evaporated milk (1 cup or 250ml)
4 cups brown sugar
1/4 cup butter
cheese for toppings (optional)


Lightly wash shredded cassava with two cups warm water and drain liquid. Do not press.
Pre-heat oven for 300F.
In a deep bowl, mix all ingredients together except cheese. Reserve a portion of butter for greasing of pan.
Strain and reserve a cup of liquid from the mixture.
Grease two one-inch 7 X 11 pans. Pour half of the mixture in each pan. Bake for 30 minutes.
Meanwhile, cook in medium heat the reserved cup of mixture and put the cheese. Set aside.
After 30 minutes, put the cheese mixture on top and bake for another 5 minutes until melted.


info on cassava
http://en.wikipedia.org/wiki/Cassava
http://www.cassavachips.com/cassava.html
http://www.agriculture-ph.com/2010/04/cassava-banana-production-boost-in.html