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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, August 24, 2013

Camote fries and okra tempura


My two favorite fried vegetable... Dip the Okra tempura and Camote fries in a plain tomato ketchup or mix ketchup with mayonnaise... Wonderful take on a Japanese cooking!

Tuesday, August 13, 2013

Mongo with green papaya, squash and squash leaves


Are you eating the squash leaves and tops too???
It's actually crunchy and has smooth texture.

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Recently, we added the squash leaves to
boiled mongo with sliced squash and green papaya.
It turned out yummy too...
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A slice of squash
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Green papaya.

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Bring Mongo to boil. Smash the seeds.
Add water if desired.
Saute garlic, onions and tomatoes.
Add the boiled mongo. 
Let boil and add squash and papaya.
Let cook and season to taste.
Add the leaves, cover for a minute and remove from fire.
Serve hot.

Monday, August 12, 2013

Homemade chocolate for hot choco


Choco Mixture... Wonder how chocolates are made? This is how the basic of all chocolates...
The preparation of cacao... from humble seeds to grand hot choco...
While sipping, remember the Mayans, on how they treasure every cacao bean during their times.

Dried Cacao seeds
Peanuts
Mascuvado sugar


Bake or roast cacao seeds. 
Remove outer covering by twisting and then separate from the cacao seeds inside.
Add roasted peanuts, if desired.
Add mascuvado sugar.
Let it grounded electrically in the market, otherwise mortar and pestle will be used to refine the mixture.
The powder mixture is ready to be enjoyed as hot choco!


Mascuvado

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cacao, not yet peeled.
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My lola roasting the cacao!
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The peeled cacao...

Sunday, August 11, 2013

Walnut-Raisins-Coconut Macaroons



4 cups walnut
1 cup raisins
6 cups desiccated coconut
3 cups flour
4 pcs eggs
1 cup canola oil
11/2 cup brown sugar
2 cans condensed milk
Grated cheese or pinch of salt (optional)

Break whole walnut into pieces and combine raisins in a bowl. Set aside.
Combine desiccated coconut and flour in a deep bowl. Set aside.
In another bowl, break eggs, add canola oil, beat lightly add sugar.
In the coconut-flour mixture, add the egg-oil mixture alternately with milk one portion at a time and mix. 
Repeat until all are mixed together. 
Add the walnut and raisins, and cheese or salt if desired. 
Bake at 180F for 20 minutes.

This recipe made about 150 pcs but the macaroons are not uniform in sizes and a small muffin baking tin is needed to hold the batter as the paper tin cannot mold by itself and so that the outcome of the macaroons will be uniform....



Walnut and raisins....



The batter

The paper tin cant hold tight

The finished product.


Easy Bugnay Jelly




4 cups bugnay
6 cups brown sugar

Wash bugnay ang remove stem. 
Press with both hands until the juices come out of the berries.
Separate the juice and pulp from the seeds by using not-so-fine strainer
In a pan or small casserole without cover, bring to boil the juice and pulp of bugnay berries
Add brown sugar and stir until dissolved.
Let boil for 30 minutes still without cover and stir. 
In a low fire, continue heating the syrup for about 30 minutes until it thickens a bit.
TIP: The syrup is ready if it does not separate or dissolve easily when dropped in a glass of water. Also, if the syrup does not break when spilled from a spoon about a foot high from the casserole. 
Sterilize glass jar and transfer the jelly. 
Let cool and refrigerate.

Friday, August 9, 2013

Exotic fruits... Found in the Philippines

Flowers are for the soul and fruits are for the stomach...
These are two nature's bounty that bring everyone good childhood memories,
Gastronomic experience and wonderful poetry....


MARANG




DURIAN


Mangosteen


KAMONSIL


CASHEW OR KASOY


WATERMELON


PINEAPPLE OR PINYA


DUHAT


BERBA


Atis


Sunday, August 4, 2013

5-Step Banana Turon



Slice banana (Saba variety)
Roll in brown sugar
Wrap in lumpia wrapper
Deep fry in canola oil
Serve hot and crispy