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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, April 6, 2012

Achara nga Kapayas (Pickled Papaya)

By GERLIE M. UY

MMM appetizing papaya achara


Pickled Papaya, ever yellow because of the turmeric powder!


1 whole large green papaya, shredded (see shredder below)
2 medium carrots, shredded

1 800ml can pineapple tidbits, reserve juice
1 L coconut vinegar (may use cane vinegar)
4-6 cups brown sugar

6 medium red and green bellpepper, sliced lengthwise thinly
6 medium red onion, sliced lengthwise
6 thumb big ginger, sliced lengthwise thinly
Turmeric powder



Mix together and Set aside the shredded papaya and carrots in a large plastic container that can withstand heat. Do not use steel as the acid will react on it.

In a wok, put the vinegar, reserved pineapple juice, four cups sugar, bellpepper, onion and ginger and turmeric powder. Bring to boil and let it boil constantly for 10 minutes. Add pineapple tidbits. Taste and adjust sourness vis-a-vis sweetness with remaining sugar. Remove from fire and pour on the papaya-carrots mixture. Serve as side dish and appetizer. Store remaining pickles in a sterilized jar.

TIP: May add string beans and eggplant as well as sayote. Add stringbeans and eggplant while the vingar mixture is boiling constantly while mix the shredded sayote together with the papaya and carrots.

This is our peeler with cheese grater and shredder...

This vertical steel is the shredder i used for carrots... 

This is the papaya shredder that was used... this thing usually has melon baller at the opposite end...

Thursday, April 5, 2012

Laswa

By GERLIE M. UY

FOR LUNCH. Pito ka klase sang panakot para sa laswa.
The tradition among "experts" in laswa is that one has to have an odd number of ingredients in order for the laswa to taste good. We describe the mixture "sampat" here in Negros Occ.

1 L to 1 1/2 L water
2 medium ripe tomatoes
onions
dried fish or dilis (Balingon) (may use dried shrimp, if desired)
about 100 g squash (kalabasa), cubed
about 100 g Papaya or Kapayas, sliced
about 100 g string beans (snake beans), sitaw or balatong, cut into an inch long
about 100 g okra
three handful Malunggay, Moringa or Balungay leaves
three handful Saluyot or Tugabang leaves, slice
a handful of Ampalaya or Amargoso leaves
salt or fish sauce

In a casserole, bring to boil the water with ripe tomatoes, onions and dried fish.
Add the next four solid ingredients. To get the desired slimy soup, add this early a portion of the Saluyot (Tugabang). Let cook.
Adjust flavor with salt or fish sauce (patis).
Add the rest of the ingredients consisting of leaves. Close the lid and remove from fire.

Serve with rice and fried fish....