Saturday, May 26, 2012

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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Tuesday, May 22, 2012

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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Sunday, May 20, 2012

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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Tuesday, May 15, 2012

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.


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Wednesday, May 9, 2012

MANGO SALAD


Try my very simple mango salad recipe. Serve it with your favorite tofu or gluten dish. While summer is still here and it is still mango season, let's take advantage of this wonderful tropical fruit.

Mango is known as the 'king of the fruits' because of its delicious flavor-- really nothing in the world like it!  I find its fragrance, taste, attractive color and health promoting qualities something really unique. It is also very rich in vitamins and minerals.

Mango has been known in India since very early times. It is referred to in Sanskrit literature as 'amra' and has been cultivated by man for over 5,000 years.

The English word 'mango' originated from the Tamil word 'mangai'. Tamil is the longest living language which originated from Sanskrit.



Ingredients:

2 pcs ripe mangoes (piko, kinalabaw or indian mango variety)
5-6 pcs ripe tomatoes (chopped).
1/4 c chopped leeks or spring onions
lettuce

Dressing:

2 Tbsp pinakurat (coconut palm vinegar) or any vinegar
2 Tbsp sugar
salt, pepper

Procedure:
1. Peel mangoes. Scoop out flesh. Set aside.
2. In a mixing bowl, combine together mango pieces, chopped
    tomatoes, chopped leeks or spring onions, salt and pepper. Pour
    dressing. Serve.

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Saturday, May 5, 2012

MANGO PARFAIT



MANGO PARFAIT -- Parfait is an easy dessert. I prepare this for a simple, fast and 'perfect' breakfast or dessert. After all, 'parfait' is a French word that means 'perfect'.

Parfait is a kind of frozen dessert which began in France in the 1800's originally made with sugar syrup, egg and cream. Later on, American parfait made use of ice cream, flavored gelatin, fruits and nuts nicely layered in a tall, clear glass.

I like my parfait simple and healthy so I use mango and yoghurt - - two of the healthiest and most ancient food in the world. Both mango and yoghurt date back to more than 5,000 years ago in India. As far back as then, cowherdmen and cowherboys already ate mango and yoghurt as a deligthful snack.

Mango is an excellent source of Vitamin A, C and E.
Yoghurt is a 'grow' food - a perfect balance of protein and fats.



Ingredients:

2 ripe mangoes
2 Tbsp sugar
1/2 c yogurt
topping: 1 Tbsp toasted pinipig (chipped rice)

Procedure:

1. Peel mangoes. Scoop out flesh. Combine mangoes and sugar in a blender. Blend until smooth.

2. Spoon 3 Tbsp mango puree into a tall, clear glass. Add 3 Tbsp yoghurt. Repeat layers. Sprinkle toasted pinipig on top. Chill and serve.

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