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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!

Tuesday, August 26, 2014

Myanmarese's Laphet


Laphet thoke is another symbolic dish of Burma, albeit a snack. It consists of pickled tea leaves soaked in oil eaten with an assortment of fritters including roasted groundnuts, deep fried garlic, sun dried prawns, toasted sesame and deepfried crispy beans. Laphet is served in a traditional 'oat' - a lacquer container with individual compartments for each ingredients. Lahpet was an ancient symbolic peace offering between warring kingdoms in the history of Myanmar, and is exchanged and consumed after settling a dispute.

Monday, August 25, 2014

San Carlos City, Negros Occidental foodfare: Bukayo, Skinless Mani, and Salbaro


Bukayo is the popular food fare in Sipaway Island 
since the island is littered with numbered coconut trees.
In the photo is a hot and just-cooked bukayo. 
When each piece cools down, it hardens.

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Chay Nene's Bucayo is prepared straight from her kitchen.

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Salbaro is a local bread cooked with coconut milk and flour.
Also called "pan de bisaya."

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Little bandi, peanut in solidified sugar syrup.
Peanut Lumpia, peanut mixture wrapped in lumpia wrapper.

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Baked peanuts (above). Less oil salted skinless peanut (below).


Saturday, August 23, 2014

Our Giant Backyard Jackfruit



Juicy, ripe, yellow, luscious,  sweet, crunchy crisp, fresh, organic.
These are what we blurted about our Giant Jackfruit.
Hopefully, we can have one more giant next year!


From my June 26, 2014 post:
An amazing 22-inch tall jackfruit, a first pick from our tree. 
Must be weighing 30 kilos...46 inch in diameter. Awesome!



Sweet, juicy and plump segment of the fruit.


One last look....

Thursday, August 21, 2014

Three Kinds of Salad Dressings


*Honey-Olive oil- Calamansi

Honey
Olive Oil
Calamansi
Italian seasoning (dry herbs)
salt

Put all ingredients in a cup with lid cover. 
Shake before drizzling to salads. 




*Mango Salsa

Ripe mango, cubed
Olive oil
Italian seasoning (dry herbs)
salt

Put all ingredients in a cup with lid cover. 
Shake before drizzling to favorite salad. 



*Quick Thousand Island's Dressing 

Mayonnaise
Ketchup
Italian seasoning (dry herbs)

Mix ingredients in a plate.
Serve as side with favorite greens.





Tuesday, August 19, 2014

Tuna balls skewers




Canned tuna (include water)
minced garlic
minced onion
salt and pepper
flour
baking powder
egg
Italian seasoning (dry herbs)
Canola oil for deep frying.

How to:
Put canned tuna in a bowl.
Add garlic, onion and salt and pepper.
Add flour enough to form balls, baking powder and scrambled egg
Add Italian seasoning.
Form the mixture into small balls.
Deep fry in canola oil.
Serve skewered with sweet and sour ketchup on the side.




Sunday, August 17, 2014

Stirfried beef and big bellpeppers



Canola oil
crushed and minced garlic
minced onions
200 grams ground beef
salt and pepper 
Worcestershire sauce
soy sauce
500 grams big bellpeppers (about 125gms each piece) sliced lengthwise
little water
chopped celery or onion leaves

 Saute onion and garlic in oil.
Add beef and simmer for at least three minutes.
Add salt, pepper Worcestershire sauce and sauce according to taste.
Place the bellpeppers and little water if needed. Let cook a bit.
Top with celery before removing from fire.


Sunday, August 3, 2014

Traditional Myanmar Dinner

From Left to right: A salty gravy which must be made of fish; roasted beans; fried garlic slices, small dried shrimps, and a dish like laing (made of gabi tubers with salty fish) or this must be the pickled tea leaves, I am not sure. These are complimentary to the orders of Rice and fish/meat, and served as dips for raw and steamed vegetables.

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The yellowing leaves are tough but they were served steamed, must be tree leaves; the miniature eggplants which were steamed, raw carrots, raw calamansi leaves, and another steamed green leaves, must be the tops of squash or sayote. These are dipped in the condiments and serve as side dish for the main dish of rice and fish/meat. I tried tearing up the calamnsi leaves and mix with my rice, they make my rice fragrant and savory, just like our pandan leaves. Another idea in serving rice!

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A soup made of potato, sweet potato or squash. 
Very thin one so that I cannot really identify.

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Two more saucers of red, which is mild chili for dips 
and the shredded white thing is shredded mango chutney. all for appetizer.

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Myanmarese serve unlimited rice as it is their tradition to give more rice until the guest say no. Diners intending on having another helping of rice, should leave some unfinished rice as a signal more is wanted. Rice and curry are to be eaten together rather than separately and soup can be taken at intervals. At the conclusion of the meal, deserts such as laphet, fruit or jaggery may be served along with water, green tea or juice. Laphet or pickled tea leaves with a dash of oil and served with sesame seeds, fried garlic and roasted peanuts, is another popular snack typical of Myanmar, served in a circular dish. More information here.