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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, April 27, 2013

Camonsil of our childhood...

He Who has no memory of camonsil has no childhood at all. That is my conjecture only, of course. My siblings and I loved this snake-shaped fruit that has seeds inside and one eats the white reddish outer skin of the seed which has nutty, and lightly sweet flavor and coarse texture... The red ones called "bukaka" are the delicacy as they are lightly sweeter than the white ones....

Wednesday, April 24, 2013

Cassava pudding

1 1/2 kilo cassava, ground or grated
2 cans condensed milk
2 eggs, beaten
1 cup butter
2 cups sugar

Pre heat oven at 350F.
Soften butter. Add a cup of sugar, mix well and set aside.
In a big bowl, placethe ground cassava, add the milk and eggs and mix well.
Portion by portion, add the butter and sugar mixture to the cassava mixture and mix well.
Grease and pour the mixture in a tin pan, ideally 9x6x2 pan. Bake for 30 minutes.
If desired, glaze the pudding with butter and sugar.
Let cool a bit and slice and serve!




Friday, April 19, 2013

Camote Tops salad

Camote tops
Onions
Tomatoes
Vinegar (apple cider or red wine vinegar)
Salt and pepper

Blanch camote tops, drain and set aside. Add the rest of the ingredients and serve chilled.

Tuesday, April 16, 2013

Pang us tubo! (munching sugarcane)

One of the best sugarcane strains is called la carlota... It is robust with purplish green peeling and quite expensive and a delicacy back then.

Pang us is exclusive hiligaynon term for eating or chewing sugarcane and extracting its juice while it is still in the mouth! Munching is not an exact translation of pang us but it can do... Here is my nephew munching his sugarcane stick and the remnant of his chewed and juiceless portions....

Munching tubo is a happy childhood activity which is great to be revisited from time to time by a "batang negros."



Monday, April 15, 2013

Native Manok and Buko Shake for lunch

I am so happy that aside from the usual 45 days broiler chicken, restaurants nowadays offer native chicken. While there is a slight difference in the pricing, i do not mind. Native chicken is extra tasting, meatier and generally free from feeds and injectable vitamins which boosts growth as native chicken is usually free range or grows in a large backyard. Let me say, native chicken is muscled while broiler chicken is simply big flesh and fat. A must try is the native chicken offered in the Manokan country located in the reclamation area, beside SM City.... But i got a great taste of tinola and lechon manok, both native, at Ting ting's located along BS Aquino Drive, near Doctor's Hospital and I know, I shall be back for it!
Click this link for contact numbers... http://tingtingsnativefood.weebly.com/





Saturday, April 13, 2013

Burger steak and fries

After watching a lot of tv programs featuring burgers and steaks, one cannot help but think of burger + steaks and so I tried out the cheeseburger steak of Kristin's in Goldenfield, Bacolod City. Aside from their various steak offering, they have premium meat orders: ostrich and crocs meat. If you want to try out the usual and the unusual... You can come here.



Tuesday, April 9, 2013

Marang

Gone were the days when we all need to go to Mindanao to taste this sweet and smooth fruit called Marang. This overpowering fruit in terms of its sweet smell in contrast to the killer smell of Durian is a favorite of mine by the time I first tasted it.



Monday, April 8, 2013

Lumboy

Known as duhat or black plum or java plum, Lumboy is our local name for this dark fruit dubbed by children as the "local grapes."

Lumboy is a memorable tree among countryside children since aside from the tales of "kapre" rolling up the leaves of this tree and turning them into giant cigars, its fruit, after partaking a bowl of them, colors the teeth and tongue bluish black, and more often than not turns one into a subject of many laughs.

Leaves of duhat can be mixed with water and used for gargle inorder to relieve swollen gums. (from the book Healing Wonders of herbs, p.42)

Happily, I was able to partake today a plump lumboy at the still hefty price of P50 a kilo. This must be one of the first picks this summer of this fruit. come peak season, it will cost P20 to P30. But a lot says it is good for the diabetics, and this claim might as well raise the price of lumboy. Happy Eating.



Saturday, April 6, 2013

Spaghetti for lunch

No, not all saucy spaghettis are created equal. For this one I am having, I can fairly call it half-half. Half-italian for using fair amount of chopped white onions and garlic as well as olive oil and pre-prepared fresh tomato sauce, and half-FIlipino for my use of store-bought sweet blend Filipino style tomato sauce and a can of spaghetti sauce with meat and mushroom flavor. On top of this sauce, I used my favorite canned solid tuna in water, dried basil, a few grates of quickmelt cheese in lieu of salt and a lot of pepper.

I am a follower of spaghetti. And you can find recipes here. Depending on what's in the fridge or in the pantry, not all of my spaghetti meals are created equal, indeed. Enjoy!



Camote Fries

Camote or sweet potatoes now abound in the wetmarket at 20php per kilo only. This means it is time for camote fries....

1 kl camote or sweet potato, cut lengthwise
Water
Salt

A little flour
Canola oil


Peel camote and cut lengthwise, about three times as thick as the french fries. Soak in water with salt for 15 minutes and drain well.

Heat oil for deep frying.

If preferred, roll each slice in flour (optional) and fry each batch for about a minute. One knows that its done when the camote slice floats in oil. Drain oil for each batch in a paper towel.

Serve with tomato ketchup.




Friday, April 5, 2013

Morisqueta

This is one fried rice I learned from my father. We were so happy partaking the fried banana on top. And we even grew up calling it morosquita... Hahaha. So today, I uncovered that it is called morisqueta and it is Mexican in origin. The original recipe calls for boiled rice topped with salsa made from tomatoes and beans and cheese.

Well, the morisqueta i grew up with is with minced beef, green peas and raisins. And the highlight is the fried bananas on top....

Here, i am sharing my own twist using tuna and sweet corn.

Banana
Canola oil for frying

Canola oil
1 pc oinion, chopped
3 cloves garlic, crushed and chopped
1 can Solid tuna in water, drained
1 can sweet corn whole kernel, drained
1 can green peas, drained
3/4 kl boiled rice (day old rice is welcome)
Salt, pepper and dried basil
Raisins
Sesame oil

Peel the banana (saba variety), slice vertically Into three parts. Deep fry until brown and set aside.

In a skillet, add oil, onion and garlic. Add the next three ingredients and stir fry and then add the rice. Stir until a bit dry and add the seasonings. Just before removing from fire, add raisins and sesame oil.

In a platter, place the rice and arrange the fried bananas on top.
Serve as is or with a small portion of fish or meat.