Monday, July 9, 2012

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 Lomi is originally made from egg noodles but there are also eggless lomi noodles available...

Friday, July 6, 2012

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).

Wednesday, July 4, 2012

LANGKA


LANGKA - -also known as 'nangka', 'kanun' and 'mit' is commonly called 'jackfruit' in English. 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. In the 1800's it was named after William Jack, a Scottish botanist who worked in India, thus, the name 'jackfruit'...

My husband and children love to eat ripe langka fresh--they can finish up a giant fruit if you give them the chance! Well, that's maximizing on it's Vitamin C, dietary fiber, vitamin and mineral content.

Langka is also super rich in energy (like durian, another exotic Philippine fruit) because it has a good supply of protein and carbohydrates, at the same time, contains no cholesterol or saturated fat. So this is a great health food for those who are trying to loose weight.

Langka is rich in potassium which is helpful in lowering blood pressure. It has high anti-oxidant, anti-cancer, anti-ulcer properties. And to top all of that - -it has anti-aging properties too! - - it slows down degeneration of skin cells and makes the skin look young and supple.

In my cooking, I often feature ripe langka in desserts and snacks because it is so delicious and fragrant. And the green (unripe) langka can also be made into various gourmet vegetarian main dishes and salads.



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Why I'm a Vegetarian:
http://nonalemacooking.blogspot.com/p/meditation.html