Pinoy Breakfast Re-imagined in a Sandwich

We have avocado today and that means... another attempt to create Tastemade-inspired recipes! 

I took the avocado and made with whatever my mom prepared for breakfast. The result: Pinoy Breakfast Re-imagined Sandwich. 

The Recipe

Avocado [a cup, sliced]

Saluyot, Alugbati, Wild Ampalaya Leaves, Carrots [Boiled]

Plantain [Fried]

Pineapple [Sliced]

Bread [Toasted]

Dried Squid [Fried until crunchy]

Dressing

  

Mayonnaise [3 tablespoons]

Dalandan juice [1 tablespoon]

Salted Egg [A few slices]

Salt and Pepper [To taste]

Flax seed [Optional]

Directions

1. To make dressing, combine all ingredients and mix them together well. 
2. Put remaining ingredients on top of the bread. Other ingredients could be put as sides. 
3. Spread dressing over the open-faced sandwich. 
4. Enjoy. 

Southeast Asian Insalata

My sister and I have been lucky enough to be able to travel in other Southeast Asian countries. I have been to Singapore and Thailand already; she has been to Malaysia and Cambodia. Both of us have experienced how colorful the respective culinary scenes of the countries we have visited. And when we get back home, we make it a point to bring home goodies to share the flavors we have tasted to our parents. 

One of the more recent finds by my sister is the palm candy from Cambodia, which I used in making the dressing for a refreshing mango salad coupled with other Southeast Asian staples: basil and lime/lemon. 

The Ingredients

Mango [One whole, shredded]
Tomato [ Two pieces, diced]
Onion, One whole, diced]
Basil [A handful, chiffonade-d]

Dressing

Lemon or Lime Juice [3 tablespoons]
Fish Sauce [2 tablespoons]
Cambodian Candy [One tablet]
Salt and Pepper [To taste]


Directions

1. Combine all salad ingredients in a bowl. 
2. In a separate container, mix lime juice with the fish sauce. 
3. Drop the palm sugar and crushed it to the lime-fish sauce mixture until completely incorporated. 
4. Season with salt and pepper. 
4. Pour over the salad. Enjoy!
5. Best served when chilled. 

Cheers for Choice: Watermelon Apple Ginger Cooler

It's election day today in the Philippines! PHVote :) 

To say that this election is scorching hot is an understatement--thanks to the heated debates, mudslinging and, well the El Niño phenomenon. It could be extra challenging to be chill in this national exercise, but hey, you know that it is always cool knowing you've done your duty and that you did it with clear conscience and honest heart. 

After going through all that queuing and choosing, you deserve a refreshing drink. Try this summery thirst quencher and serve it to your friends and family--surely, with this drink, you'll will earn their vote of confidence for your culinary experimentation. Cheers! 

The Recipe

1. Yellow variety of watermelon (about 3 cups)

2. Fuji apple (one whole, seeds removed)

3. Grated ginger ( about 3 tablepoons)

4. Lemon Water (3-4 cups)

5. Honey (to taste)

6. Ice

Directions

1. Toss everything in a blender.

2. Blend and shake.

3. Serve cold. 

*Makes 3-4 glasses

#SummerSalad 2016

 

Aside from the scorching heat, summer brings in a bounty of seasonal fruits. This means a more colorful table setting as ripe crops of different shades are incorporated in the various dishes we cook up. 

Salads are summer staples in our household. It is light and refreshing to eat. Here's one 'garden toss' experiment you can try on your own. 

The Recipe 

Wintermelon [ a cup, chopped]

Cucumber [ one, sliced]

Apple [half a fruit, diced]

Watermelon [ a cup, sliced]

Singkamas/Turnip/Xycama [grated, a cup]

Carrot [grated, a cup]

Tomato [ one big, sliced]

Dressing

Sesame oil [quarter of a cup]

Honey [a dollop]

Lemon juice [3 table spoons]

Apple cider vinegar [2 table spoons]

Salt and Pepper [ to taste]

Fish sauce [to taste] 

Directions

1. Toss all the garden vegetables and fruits in one bowl. 

2. Mix all the dressing ingredients. Stir vigorously then pour onto the salad. 

3. Serve chilled.

Mamon Tostado + Banana Choco Fudge

 

Desserts both make you happy and fat. That's the sad reality.

Well not always so, especially if you create your own sweet treats. You can always choose a better variety of 'poison,' (I mean ingredient) without sacrificing the sweetness of a dessert.

Here's one trick you can do: Instead of using white-processed-sugar, replace it with very ripe fruits--in this case, bananas.  Fruits are naturally sweet and healthier as sweetener (well aside from honey).

The Recipe

Mamon tostado (Pounded, about a cup worth)

Ripe bananas (about 4 medium-sized, mashed)

Chocolate (melted-bain marie style, about a cup worth)

Directions

1.  Just mix all the ingredients in one bowl then freeze. 

2. Cut into bars and enjoy. That simple :)

 

 

 

Onion, Carrot + Wine Reduction Pasta

 

It's Palm Sunday today! 'Tis the season when Catholics (and other Christian congregations] reflect more about their faith. And one of the ways it is expressed is by fasting; specifically refraining from meat dishes.

Restos capitalize on this by introducing 'Lent-friendly' options, but who are we kidding, really, when the food still taste sinfully good that the idea of sacrifice is lost in every bite.

Anyway, why not take advantage of this long break (well, at least if you are in the Philippines) to ponder on that, and exercise your creative culinary skills by cooking your very own meatless meal. Try this easy  recipe for starters: Onion Carrot Winer Reduction Pasta

The Recipe

Malunggay Pasta [about 250 grams, cooked as per package directions]
White Onion [one very large, sliced]
Carrots [one large, grated]
White Wine [about 2 cups]
Tuna flakes [ optional]
Coriander [ a generous serving, chopped]
Salt and Pepper [to taste]

 Directions

1. Heat oil (olive oil, preferred) then sautee onions and carrots until soft.
2. Add tuna flakes and stir from titme to time.
3. Pour in white wine and let it simmer.
4. One stock thickened a bit, season with salt and pepper.
5. Drop a handful of coriander leaves.
6. Toss in the pasta
7. Serve hot and enjoy.

 

Spicy Watercress and Mushroom Sir Fry

I recently visited Baguio City with my family to celebrate my sister's birthday. Baguio is one of my favorite places in the country not only because of its cold weather, but because of the plentitude of vegetables available there at cheap prices. 

One such example is the watercress, a water plant usually mixed in salads and soups. I bought a quarter of kilo for only Php 35--and that is a lot. The raw watercress tastes like arugula, turnip and kangkong combined. I can't quite put it precisely. 

Cooking watercress is a breeze. Just wash it properly and you are good to go.

Here's a simple recipe I did, mixing it with button mushrooms I also bought at a farmers market in Baguio. 

The Recipe

Watercress [1/4 kilo]

Button Mushrooms [1/8 kilo]

Garlic [Lots of it, around 10 cloves, minced]

Oyster Sauce [About 3 tablespoons]

Chili Flakes [Lots of it, too--the spicier, the better]

Directions

1. Sautee garlic in your favorite cooking oil. Don't brown the garlic or it will give a bitter taste.  

2. Add in the mushrooms and oyster sauce. 

3. Drop all the watercress. The plant will release its water content so no need to add more water. 

4. Sprinkle chili flakes. 

5. Season with salt and pepper to taste. That simple :)