GINATAANG LANGKA

All over the Philippines specially in the Bicol region and in the south, in Mindanao island, green langka (jackfruit) is cooked in rich coconut milk with lots of chilis. This favorite vegetable dish is known as Ginataang Langka.

In Muslim Maranao cuisine, big chunks of green langka are cooked fiery hot with turmeric, ground coconut meat, chili powder and palapa. Langka is also known as 'nangka', 'kanun' and 'mit’. It originated in southwestern India 6,000 years ago in the rainforests of present-day Kerala, coastal Karnataka and Maharashtra. Langka played a significant role in Indian agriculture for many centuries. It is called 'panasan' in Sanskrit. Then it spread to Malaysia.

When the Malays came to our shores from Malaysia some 2, 000 years ago, they brought langka with them along with other fruits and vegetables indigenous in Malaysia. They introduced us to cooking langka with coconut milk. They came after the Indonesians and also arrived in boats from South East Asia. They were medium in height, brown-skinned, with flat noses and straight black hair. They drove the Indonesians into the forests and lived in the lowlands. 

The Malays were more civilized than the Indonesians. They lived in larger villages. They had government, writing, music, arts, and sciences. They lived by agriculture, fishing, mining and trading. The Filipinos of today come from the Malay race. Thus, there are Muslim Malays in Mindanao, Jolo and Palawan. There are also Christian Malays all over the country. The Malays are the ancestors of tribes like the Igorots, Ifugaos, Bontoks and Tinggians of Luzon.

Here is my recipe of Ginataang Langka.

Ingredients:

3 c green langka (jackfruit), sliced 

1 c thick coconut milk (coconut cream 250ml) 

1 1/2 c thin coconut milk (coconut cream diluted in water) 

2 Tbsp ginger (sliced) 

2 Tbsp leeks or spring onions 

4 pcs siling pangsigang (green chilis) 

salt 

1. In a pot, put langka, ginger, thin coconut milk, leeks or spring onions and salt. Cover and cook until langka is tender. While langka is cooking, add siling pangsigang. 

2. When langka is cooked, pour thick coconut milk. Mix and cover. Remove from heat. Serve. 

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PANCIT MOLO

An adaptation of Cantonese wonton soup that became popular in the town of Molo, Iloilo province. It is called 'pansit' but it has no noodles in it!

As early as the Tang dynasty period (6th-8th century),our trade with Chinese merchants already existed. The Chinese came from south China (Yunnan-Canton region) and traveled to Sulu, southern Philippines in their ancient sea vessels. 

However, it was during the Song dynasty period (10-13th century) that the Chinese came more frequently, married Filipina women and settled.

When the Spaniards came in the 15th century, they herded the Chinese people together in a ghetto called 'parian' (today's Chinatown) for fear of a revolt. There were 3 major parians in the country - - in Intramuros, Cebu and Iloilo. 

Wherever they were herded, the Chinese set up little tea houses for the Chinese traders, serving noodles, dimsum (siopao,siomai) wonton soup, dumplings, congee, little cakes (hopia,buchi) and yum cha (tea). The native Filipinos liked their food. Even the Spaniards became regular customers!

When the Moro (Muslim) pirates from Mindanao raided the Chinese parian in Iloilo, as they were nearing the shore, the Chinese shouted, Molo! Molo! instead of Moro! Moro! because they could not pronounce the letter 'R'. Thus, the place became known as 'Molo' and the dumpling as 'pansit molo'.

Here is my vegetarian version of pansit molo. I make my own molo wrappers as the store-bought ones usually have eggs.

Ingredients: 

Molo Wrapper:

2 c flour

4 Tbsp butter, lard or oil

1/2-3/4 c water

salt

Mix all ingredients to make a soft dough, roll out into 2 inch squares. Save trimmed dough strips. Set aside.

Pansit Molo:

1  1/2 c ground gluten or vegemeat (fried)

2 Tbsp carrots (chopped finely)

2 Tbsp kinchay, kutsay or celery (chopped finely)

2 Tbsp leeks or spring onions (chopped finely)

1 Tbsp cornstarch

salt, seasoning

(soup stock)

2 Tbsp leeks or spring onions

2 Tbsp cream of asparagus powder

soy patis, seasoning or veggie bouillion

1. Mix all pansit molo ingredients in a bowl. Scoop 1 Tbsp mixture     into molo wrapper. Fold and seal. Set aside.

2. Prepare soup stock. Saute leeks or spring onions. Add enough  water, soy patis or salt. Let boil, adding seasoning, asparagus powder or bouillion. 

3.Drop wrapped pansit molo and dough strips. Cook until dough is soft but not soggy. Serve as ulam (main dish) or as merienda (snacks) with biscocho (toasted bread) or galletas (thin round cookies).

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PUTONG KAMOTENG KAHOY

I would like you to have a taste of a favorite Filipino snack made from simple steamed kamoteng kahoy (cassava) and bukayo (sweetened grated coconut).

Cassava, also known as manioc, tapioca or yuca was originally grown and eaten as far back as 8,000-10,000 years ago in the area now known as Brazil and Paraguay (South America).

During that time, the entire world was ruled by only one emperor (called 'maharaj') with India as the seat of government. India was the cradle of ancient civilization. 

The emperor ruled the world which was divided into seven islands (now known as the seven continents) and South America was one of them. 

In the advanced ancient civilizations of South America long before the coming of the European conquerors, cassava was served in earthen pots either boiled or roasted with chutney (pickled fruits or vegetables) or honey. Cassava was known in Sanskrit as 'tarukandah'.

Cassava is an excellent source of carbohydrates and manganese; has twice the amount of calories as potatoes. Manganese helps in maintaining normal blood sugar levels, nerve and brain functions.

Putong Kamoteng Kahoy is one very simple way to cook cassava.

Ingredients:

2 c cassava (grated)

Bukayo:

 To make bukayo, combine 3 Tbsp fresh coconut (shredded) and 3 Tbsp brown sugar

Procedure:

1. Press grated cassava to remove juice. Set aside.

2. Scoop 1 Tbsp bukayo mixture onto the bottom of a muffin pan or puto molder. Arrange the bukayo in the middle.

3. Scoop 2 Tbsp of pressed grated cassava and put on top of bukayo. Steam. Remove from heat. Let cool. Serve.

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ARROZ CALDO

This is a one-dish meal - - a delicious and comforting soup. 

Arroz Caldo -- or 'Caldo de Arroz' is a Spanish name that literally means 'rice soup' or 'lugaw'. It is also known as 'congee' in many Asian countries which means 'rice porridge' from the ancient Tamil word 'kanji'. The original word comes from the Sanskrit root word 'Kaanjika'.

Arroz Caldo originated in India and have been eaten in many ancient districts like Orissa, Andhra Pradesh and Karnataka for thousands of years by the very poor people. It spread to China, Indonesia and other Asian countries. 

It was the Chinese who made Arroz Caldo the very flavorful rice soup dish that we know today, adapted to the tastes of the Spanish colonial settlers in the 1500's who patronized the Chinese restaurants in the Philippines, spiced with kasubha (safflower) from Spain and white pepper from China. 

The original Chinese arroz caldo makes use of chicken or beef broth and chicken wings.

Here is my chicken-less arroz caldo that is healthy, flavorful and comforting specially when served very hot.

Ingredients:

1 c malagkit (glutinous rice)

1/2 block tofu or 2 pcs tokwa (fried, strips)

2 Tbsp ginger (strips)

2 Tbsp leeks or spring onions

2 Tbsp spring onions (chopped finely for garnishing)

2 Tbsp cream of asparagus powder or 2 pcs veggie bouillon

1 Tbsp kasubha (safflower), for reddish color

salt, black or white pepper

soy patis (or soy sauce), seasoning

calamansi or lemon

1. Boil water in a pot. In a frying pan, saute leeks or spring onions and ginger. Add malagkit rice and soy patis. Stir-fry rice to absorb flavor. Pour mixture into the boiling pot of water. Cover and cook.

2. Continue boiling over low heat until rice becomes soft, adding more water till lugaw consistency. Add salt, black or white pepper, cream of asparagus powder dissolved in a little water or veggie bouillon and seasoning. Simmer for a while.

3. Remove from heat. Add fried tofu or tokwa strips. Garnish with chopped spring onions. Serve very hot with calamansi or lemon juice with soy patis or soy sauce.

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GINISANG MAIS

It's rainy season once again and therefore corn season, so it's time for me to cook 'ginisang mais' (sauteed shredded corn) using the traditional lagkitan (white glutinous open-pollinated) corn variety, sometimes called 'mais na puti' (white corn). In it I put malunggay (moringa) leaves and pieces of sliced tofu or tokwa.

Sometimes instead of malunggay, I use talbos ng sili, (chili leaves) talbos ng ampalaya (bitter melon leaves) or talbos ng kalabasa (squash young shoots). A delicious meal specially when served hot, just perfect on a stormy day. Yellow corn is also just as good tasting for boiling and snacking.

Next to rice, corn is the second most important staple food of Filipinos. It is a richer source of Vitamin A than polished rice. It has high amounts of calcium, phosphorus, carbohydrates and fiber.

Filipinos had their first taste of corn from Mexico during the Manila-Acapulco galleon trade (1564-1815). In return, the Mexican people had their first taste of tamarind, Philippine mango and lakatan. The earliest form of corn Filipinos tasted was mainly in the form tortilla and tamales (both made from corn flour). These were part of the ancient traditional Mexican diet long before European
influence. This diet was called 'comida prehispanica'.

'Comida prehispanica' was really quite simple and healthy. And it was vegetarian! - - mainly corn, pinto beans, tomatoes, squash, squash flowers, sweet potatoes, peanuts, avocados, papayas, pineapple, chilis, chili peppers, herbs and mushrooms.

After learning how to cultivate corn, the Filipinos learned how to cook them in ways adaptable to their own taste and cooking method. Thus, today we have traditional Filipino corn recipes such as suam na mais (also called sopaz de mais or sabaw na mais), ginataang mais, picadillo de mais, maja blanca, kalamay na mais, mais con yelo, binatog and many more.

In response to requests, here's my recipe of ginisang mais.

Ingredients:

6 pcs fresh corn (preferably lagkitan variety)

1/2 block tofu (125g) or 2 pcs tokwa (cubed)

1/4 c tomatoes (chopped)

2 Tbsp leeks or spring onions

1 c dahon (greens), either malunggay (moringa), ampalaya (bitter melon) or kalabasa (squash)

salt, seasoning, pepper

1. Shred corn thinly with a sharp knife or peeler. Set aside.

2. Put a little salt to cubed tofu or tokwa. Fry till half-brown (malasado).

3. Saute leeks or spring onions. Add tomatoes. Cook well. Add corn, salt, seasoning and enough water. Cover and cook. Add leafy greens. Simmer for a few minutes. Sprinkle a dash of pepper. Remove from heat. Serve hot.

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GOURMET

A vegetarian is very discriminating in the food that he eats. He doesn’t eat just anything. He doesn’t eat any form of animal flesh because he understands and is sensitive about the subtleties of material nature. He eats for optimum health. He eats only foods that are natural and rich sources of protein, vitamins and minerals.

In the farm where we used to live when our children were growing up, our typical daily vegetarian fare consisted of rice, soy pulp burger with a variety of freshly-picked vegetables such as sweet corn, okra, sitaw, kamote leaves, eggplant, tomatoes, carrots, lettuce, radish, peanuts and many more. I cooked them in very simple yet tasty dishes that my husband and children enjoyed. We had fresh fruits like papayas, avocados, bananas and others. For drinks, we had home-made soy milk, fresh buko juice (young coconut), fresh passion fruit juice or some other fruit juice.

So I would tell the kids, “Look, our food may be considered poor man’s food but IT IS gourmet food!” It was so because such meals were of the highest standard of health, nutrition, freshness and taste. These we enjoyed in just the right amount.

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CHOLESTEROL IN YOUR MEAT DIET

In my cooking classes and lectures, I have been asked many times about cholesterol - - the most common question being, ‘how can I lower my cholesterol level?’.

I tell them that if you want to lower your cholesterol level, the most important ‘food group' you have to eliminate in your diet are all types of meat, fish, poultry and eggs. If you do this, in one hit you will cut out a major portion of cholesterol and saturated fat in your blood system. 

Cholesterol is produced in the liver, so a food must have had a liver to produce cholesterol. In other words, only animal flesh (including fish and seafoods) and animal products (dairy and eggs) contain cholesterol. Plants and products made from plants contain no cholesterol. 

The human body DOES need cholesterol to function properly, but it manufactures its own. The body produces 500 to 1,000 miligrams of cholesterol a day and doesn't need to get any through foods eaten. The average count for a healthy person is about 150 miligrams of cholesterol per 100 millimeter of blood serum. If you regularly eat too much meat and eggs, cholesterol count gets as high as 250 milligrams per 100 millimeters of blood serum. When it gets this high, that's when fat deposits form in the arterial lining. 

There are two kinds of cholesterol in the human body -- the bad kind and the good kind. When bad cholesterol circulates in your blood, it forms deposits on the arteries that supply blood to the heart and brain. This will gradually form a hard plaque on the arterial walls making them thick and inflexible. If this build up becomes so great that there is blockage in the arteries, one could get a heart attack and stroke. 

When we speak of bad cholesterol, we also speak of saturated fat. It is interesting to know that if you eat meat, fish and eggs, you also consume saturated fat. What has saturated fat got to do with cholesterol? Saturated fat increases the cholesterol level. 

If you eat animal food, not only do you increase your cholesterol count by the cholesterol already contained in it, but it's 'other bad friend'- -saturated fat- -rides along with it to increase the count even higher! So by refraining from eating food in the animal kingdom, cholesterol and saturated fat are automatically eliminated.

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GETTING TO KNOW PROTEIN

When I became a vegetarian many years ago, I became aware of protein. Before that, protein was just something that I came across in elementary science class. I guess it automatically follows that when you are changing to a non-meat diet, ‘protein’ begins to have an important meaning to you. So now that I hope you are considering a possible change of diet too, it will help to know a little bit about protein.

What is protein? Protein is a large molecule compound made up of 22 amino acids linked together. There are more than 50,000 different proteins in our bodies. Each one is made up of 22 amino acids arranged in a certain sequence according to that protein's function. The most important function of protein is to build up, keep up and replace tissues in our body. Our body uses protein to build just about everything: skin, hair, muscles and organs. Protein helps in the transfer of messages in our brain. Many of our hormones are made up of protein.

Our body is able to produce 14 of the 22 amino acids needed for each protein to be complete. But the body cannot produce the remaining 8. They are called the ''8 essential amino acids''. We have to get them from the food we eat.

Generally, meat food is considered the only source of protein, that therefore we have to eat meat in order to get complete protein. The fact is, even if a diet is exclusively vegetarian, it can provide all the 8 essential amino acids you need for maximum health. There is no need for meat, fish or egg food. Vegetable food is complete. It is enough simply to have a combination of fruits, vegetables, legumes, grains and seeds in your meals everyday.

Throughout history, whole grains combined with legumes are the most important source of nutritious protein in ancient civilizations. In India it's rice, wheat and beans. In China, Japan and the Orient, it's rice, soy beans and millet. In the Mediterranean, it's lentils, couscous and wheat. In Mexico and South America, it's pinto beans and corn. In the Middle East, it's fava or garbanzos with wheat.

When choosing protein-rich food, pay attention to what comes along with the protein. With animal sources of protein such as meat and eggs, what comes along are cholesterol and saturated fat. With vegetable sources of protein such as beans, nuts and whole grains, what comes along are healthy fiber, vitamins and minerals. 

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LOMI

A steaming hot bowl of lomi is a good therapy when you're tired from work or school. Lomi is originally made from egg noodles but there are also eggless lomi noodles available.

Lomi is a popular Filipino-Chinese noodle soup dish. 'Lomi haus' or 'lomian' is an eating place that specializes in lomi. There are as many versions of cooking lomi as there are 'lomi hauses'.

There are also variations in different regions but the most popular is Batangas lomi, originally made with pork or chicken, kikiam, ham and meatballs with sawsawan (dip) of soy sauce, calamansi and chilis. There are 'lomi hauses' all over Batangas province.

Pancit lomi as well as pancit mami are very much part of my childhood. My dad used to bring us to the famous Ling Nam Chinese restaurant in Chinatown, Manila just to enjoy eating a satisfying bowl of these noodle soups with matching hot Chinese tea.

The best lomi are the ones made by Chinese restaurants. Here is my vegetarian version of lomi.

For best results, I wash lomi noodles twice or thrice with boiled water before mixing with the soup stock. This removes that acrid taste in the noodles caused by too much lye.

Ingredients:

1/2 k lomi noodles 

1 block tofu (250 g) or 4 pcs tokwa (fried, sliced thinly) 

2 Tbsp kinchay or kuchay (or celery) 

2 Tbsp leeks or spring onions 

(or 1 tsp garlic and 2 Tbsp onions) 

2 Tbsp butter 

salt, pepper 

seasoning, soy sauce 

soy patis 

Vegetable Stock: 

carrots, potatoes, celery, mushrooms, patola, sayote, leeks, cauliflower 

(any combination or all of the vegetables) 

1. Cut tofu in cubes. Add salt. Stir-fry in oil. Set aside.

2. Prepare vegetable stock: Combine a small amount of any or all of the vegetables. Boil in enough water and blend.

3. In a separate pan, sauté leeks or spring onions, or garlic and onions in butter. Add seasoning. Add vegetable stock and soy patis. Boil.

4. Add lomi noodles. Cover and cook. Remove from heat. Sprinkle with pepper and chopped kuchay or kinchay. Add fried tofu or tokwa. Serve very hot. 

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SUMANG MALAGKIT

Suman is an old-fashioned comfort food that never fails to bring back fond memories of childhood days spent with our mothers or lolas (grandmothers) who were experts at making them.

There are many as many varieties of suman in the Philippines as there are regions. 

This one is called Sumang Malagkit. It is a traditional Filipino malagkit  (glutinous) rice cake, wrapped in banana leaves and steamed, served with sugar or some kind of bucarillo sauce made from panocha.

In the olden days, women simply cooked dishes and wrapped and cooked everything in banana leaves. Banana trees were found everywhere. Here is a basic sumang malagkit recipe that is commonly cooked in the Tagalog region.

Ingredients:

1/4 k malagkit (glutinous) rice

1 c thick coconut milk

1 c thin coconut milk

pinch of sugar

pinch of salt

wilted banana leaves

Procedure:

1. Wash malagkit rice. Drain and set aside.

2. In a pot boil 1 c thin coconut milk. Add a pinch of salt and sugar. Add washed rice. Cover and cook over low heat.

3. When liquid has absorbed, add 1 c thick coconut milk. Cook some more until liquid evaporates. Remove from fire.
Allow to cool.

4. Scoop 1-2 Tbsp of half-cooked rice into wilted banana leaves. Roll . Fold ends. Arrange in a pot. Fill the pot with water. Boil. When done, arrange on a platter. Serve with sugar or matamis na bao (coco jam).

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SALSA DE FRUTAS

This is not as sweet as a fruit jam, just sweet and chewy enough to enjoy that natural fruity flavor. I love it as 'palaman' (spread) to hot pan de sal. Salsa de Frutas means 'fruit topping sauce'. It is a simple fruit topping served on top of ice cream, cake, flan, pudding or as filling to rolls or as spread to any kind of bread.

 It is originally a Spanish dessert that originally made use of blueberries or strawberries cooked in sugar, and when applied to Philippine tropical fruits taste even better.

Fruits are nature's fast food. They contains lots of water, carbohydrates, vitamins and minerals. The carbohydrate in fruits is mainly in the form of fruit sugar (fructose). 

It doesn't upset the body's blood sugar levels or cause the body to store more fat as refined sugars do. That's because of the way fruit sugar enters the bloodstream and the healthy presence of dietary fiber.

While whole fruits are relishable as nature makes them, they can be turned into simple and delicious gourmet desserts such as this one. This is my eggless Basic Butter Chiffon Cake with mango salsa on top. You can use any of your favorite cakes or flans to put salsa de frutas on.

Ingredients:

2-3 c of any fresh fruit such as mango,pineapple, melon, buko (young coconut), strawberry, langka (jackfruit), etc (chopped finely, mashed or shredded)

1/4 c sugar

Procedure:

1. In a pan combine fruit and sugar. Simmer for 10 minutes.
    Remove from heat. Allow to cool.

2. Serve on top of vanilla ice cream, or any of your favorite cake,
    flan or pudding.

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VEGGIE ‘PORK’ MARENGO

This is my meatless version of the classic French dish called Marengo, traditionally cooked with chicken, pork or beef. Marengo was named in honor of Napoleon Bonaparte’s victory against the Austrians at Marengo, Italy in June 14, 1800.

Legend has it that Napoleon’s chef created this dish following the battle because Napoleon was so hungry after the fight. Marengo was served to him with biscotti (biscuits). And he was so pleased with the meal. Since then, Napoleon associated it with ‘victory’ and would always eat marengo before every battle.

The original recipe calls for chicken, eggs, crayfish, white wine sauce and cognac. Since I don’t eat nor drink any of these, therefore I created this simpler but creamier local Filipino vegetarian version.

I serve this with rice or buttered pasta and bread or biscuit. I hope you like it. As far as your struggle to go veggie goes, may ‘victory’ be yours too!

Ingredients:

1/2 k vegemeat 

2 Tbsp spring onions 

1/4 c milk powder 

1 pack Cream of Asparagus Soup powder 

1 can button mushrooms (cut in half) 

3 Tbsp butter 

1 Tbsp flour 

salt, pepper 

Procedure:

1. Marinate vegemeat in soy sauce. Stir-fry in
oil. Set aside.

2. In a small bowl, mix together cream of
asparagus soup powder, milk powder and
flour. Dissolve in a little water. Set
aside.

3. Saute spring onions in butter. Add
mushrooms.

4. Add asparagus-milk-flour mixture. Mix well
to form a thick sauce. Add salt and pepper.

5. Add Stir-fried vegemeat. Serve.

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TOFU BALLS

I use tofu balls where meat balls are required in a recipe - - pasta, kofta, soups, sauteed veggies. Or, I simply make a bigger size ball, flatten it into a pattie, fry and serve as tofu burger sandwich.
Tofu balls is a basic vegetarian substitute for ground pork or ground beef meat balls.

Tofu Balls is also known as doufu, tauho or toho. Another popular form is tokwa or tau kua (a firmer soya cake). Tofu or tokwa has a long history originating in China over 2,000 years ago during the Han dynasty.

At that time, Liu An, the grandson of the emperor wanted a long life. He wanted an elixir to attain his goal. So his men went to the province of Huainan. 

From fresh mountain water and soybeans, they made soymilk. Then they added nagari (coagulant) and thus tofu was created - the magic formula!

Today tofu is called the 'vegetarian's best friend' or the 'poor man's meat'.  It is extremely high in Class A protein without the cholesterol and saturated fat of meat food. 

So if you want 'a long life' like Liu An, include tofu or tokwa in your diet! Here's a simple yet healthy everyday tofu dish you can make and stock your freezer with.

Ingredients:

1 block tofu or 4 pcs tokwa (mashed)

1/4 c potatoes (boiled, mashed) 

2 Tbsp grated cheese

1 c flour

2 Tbsp carrots (finely chopped)

2 Tbsp kinchay (finely chopped)

salt, pepper

Note: If kinchay is not available, use coriander leaves (cilantro) or celery

Procedure:

1. In a bowl, mix together all ingredients. Form mixture into balls adding more flour if needed. Deep fry until golden brown. Serve with ketchup.

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ESPASOL

If you live abroad or away from Lucban or Laguna, you can still taste this wonderful native pudding by learning to cook it yourself!

Espasol is a malagkit (glutinous) rice pudding shaped into cylinders and then rolled into a plateful of toasted malagkit rice flour then wrapped in pastillas paper.

During Pahiyas Festival in Lucban, espasol is one famous delicacy served to guests and given away for pasalubong. 

Espasol originated in the province of Laguna (the best espasol comes from Los Banos, Pagsanjan, Alaminos and Nagcarlan) but Lucban espasol for me is truly the best I've ever tasted.

Here is a very simple home made recipe. The secret to a good tasting espasol is the finely ground malagkit. So it is best to toast your own malagkit and then bring it to the food miller to be made into finely textured flour. 

I would not recommend store bought malagkit flour, your espasol will end up so sticky and gooey, magiging alanganing tikoy na kalamay!! (it's going to be a cross between tikoy and kalamay).

Ingredients:

1 k malagkit (glutinous rice)

1 pc coconut (freshly grated)

2-2 1/2 c water

3/4 k sugar

pieces of pastillas wrapper

Note: If freshly grated coconut is not available, dessicated coconut and coconut cream may be used as substitute.

Procedure:

1. Toast malagkit rice until light brown. Grind till very fine. Set aside 1/2-1 c rice flour for rolling and dusting.

2. In a bowl,mix together toasted rice flour, grated coconut. Set aside.

3. In a pan, boil water and sugar to make a syrup. Pour syrup into the flour-coconut mixture. Mix well.

4. Form into long cylinder, then cut into 2" length. Roll in and dust with rice flour. Wrap in pastillas wrapper. Serve.

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PANSIT HAB-HAB

Fresh, moist miki noodles are the essential ingredient in this famous Lucban street food.

Pansit Hab-hab is a pansit miki guisado (sauteed miki noodles) version unique only in Lucban. Lucbanons have their own way of making their own noodles made from flour, water, salt and lye.

The traditional main vegetable ingredients are sayote and pechay...just that..they say if you put other 'gulay pangsahog sa pancit' (pancit noodle vegetable ingredients) like carrots, cabbage, green beans or whatever, it won't taste as good.

The original recipe has pieces of pork or shrimp but for my vegetarian version, I put pieces of either fried tofu, tokwa, gluten or vegemeat instead. This pancit is traditionally drizzled with vinegar (and chilis) on top instead of calamansi juice.

It is actually a healthy food because of the presence of the nutritious 'power gulay' sayote and pechay. 

Pansit hab-hab is a famous street food in Lucban, traditionally eaten by farmers on their way home tired from the field. 

The name 'hab-hab' is derived from the unique way it is eaten - - from the banana leaf straight to the mouth, without the use of utensils. To 'hab-hab' literally means 'to grab food with an open mouth'.

Ingredients:

1/2 kilo pansit hab-hab

1 1/2 c tofu, tokwa, gluten or vegemeat

(fried, cubed)

2 pcs sayote

1 bunch pechay

2 Tbsp leeks or spring onions

soy sauce

salt, pepper

seasoning

vinegar (with chilis)

banana leaves

Procedure:

1. Saute leeks or spring onions. Add sayote and a little salt. Cover and cook.

2. When a bit tender, add enough water with enough soy sauce. Let boil. Add pancit hab-hab noodles and pechay. Mix and cook.

3. Add tofu,tokwa, gluten or vegemeat, and pepper. drizzle with vinegar with chilis. Serve hot on pieces of banana leaves.

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GINATAANG SITCHARO

For my family, normally I cook sitcharo as 'simpleng ginisa' (sauteed) but here is another interesting way to cook it - - with coconut milk. Ginataang Sitcharo is a fusion of Filipino and Chinese cooking. You can enjoy sitcharo with such fantastic creamy coconut flavor blending with its sweet and crunchy texture. I hope you like it.

Sitcharo is also called snow peas, sugar snap peas or Chinese peas. It is a vegetable with an edible pod, eaten when the pods are still flat and tender. This is the kind of peas found in Chinese stir-fry meals or Chinese (pansit) noodle dishes.

Sitcharo originated in China. The Chinese people believed that their emperor Shu Nung , called 'the father of agriculture' wandered around the countryside and discovered peas 5,000 years ago.

Sitcharo is rich in Vitamin A and C and potassium

Ingredients:

1/2 kilo sitcharo

1/2 c thin coconut milk

2 Tbsp leeks or spring onions

2 pcs green bell pepper

1 small pc ginger (strips)

1/2 block tofu or 2 pcs fried tokwa (strips)

salt

Creamy coconut milk:

1 c thick coconut milk

2 Tbsp leeks or spring onions

salt

Procedure:

1. Prepare creamy coconut milk. In a pot, saute leeks or spring onions. Add thick coconut milk and a little salt. Cook and stir until it thickens , right before becoming, latik (curd). Turn off heat. Set aside.

2. Add a little soy sauce to sliced tofu or tokwa. Fry. Cut in strips. Set aside.

3. In a separate pot, saute leeks or spring onions and ginger strips. Add thin coconut milk and salt.

4. Add sitcharo and green bell pepper. Toss vegetables till half-cooked.Add creamy coconut milk. Mix.Remove from fire. Add fried tofu or tokwa strips. Mix. Serve hot.

For a FREE downloadable copy of GULAY ebook 1, pls check the link:  https://www.smashwords.com/profile/view/nonalema
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