Friday, November 11, 2016

GINISANG PATOLA



GINISANG PATOLA - - is a quick and simple sauteed vegetable dish that I cook for my family when it's really late and everyone is starving. It's a home-cooked fast food you can serve right away with hot rice. 'Mabilisan na ulam' (quick meal), yet so flavorful and tasty...

Thursday, October 27, 2016

FREE GULAY eBOOK 1

HELLO FRIENDS,
HAPPY VEGETARIAN MONTH! TODAY, OCTOBER 28,2016, I AM GIVING AWAY FREE COPY OF MY GULAY eBOOK 1 AND 33% DISCOUNT ON GULAY eBOOKS 2-8...

Tuesday, October 25, 2016

UBE HALAYA


UBE HALAYA -- is a traditional Filipino dessert made from sweetened purple yam. The name 'ube' comes from an ancient Indonesian word 'ubi' and the name 'halaya' comes from the Spanish word 'jalea' meaning jam or jelly...

Wednesday, October 19, 2016

STEAMED OKRA with sawsawang toyo't kalamansi

STEAMED OKRA with sawsawang toyo't kalamansi (soy sauce and calamansi or lemon juice) ---one of my favorites.

Thursday, October 13, 2016

CHAMPORADO


CHAMPORADO -- is a sweetened chocolate rice pudding, traditional Filipino breakfast or merienda food. I can still remember the smell of fragrant champorado cooking in my lola Beatriz' kitchen when I was a child made from delicious Batangas tsokolate tablea...

Tuesday, October 11, 2016

BANANA QUE


BANANA QUE --is a favorite home made merienda or breakfast food in our family, made from fried saba bananas, then cooked in brown sugar or panocha. Banana que is one of the ways to cook saba aside from turon, minatamis na saging, inihaw or nilaga.

Saba, also known as 'cardaba' was brought to the Philippine shore by our Malay ancestors some five thousand years ago. The word 'pisang' is a Malay word that refers to this variety of bananas that was one of the Malay staple food along with rice and other fruits and vegetable. It was a traditional Malay energy food.


Saba is rich in potassium that helps the circulatory system deliver oxygen to the brain. If you are trying to quit smoking, just eat plenty of saba. The B vitamins and other minerals reduce the effects of nicotine withdrawal.

Wednesday, August 17, 2016

RADDISH TEMPURA + Video




RADDISH TEMPURA -- is one of the easiest ways I prepare raddish,mostly freshly harvested from our organic garden.
Tempura is a Japanese dish made of thin slices or strips of seafood (the most popular being shrimp or 'ebi') or vegetables dipped in batter then fried in oil. Vegetable tempura is called 'yasai tempura'. Vegetables such as bamboo shoots, bell pepper, squash, carrots, eggplant, mushroom, okra, potato or camote can be made into tempura.

Tempura was introduced to Japan by Portuguese Jesuit missionaries in Nagasaki in the 15th century. The shogun at that time loved tempura.

The word 'tempura' refers to 'quattuor tempura' referring to the holy days when Catholics avoid red meat and instead eat fish or vegetables. The Portuguese actually learned the technique and recipe of dipping vegetable into batter and frying them, from Goa, India which was their colony at that time. So although tempura is as Japanese in name as sushi or sukiyaki, it was actually an adaptation of the Indian fried food called 'pakora'.

Tempura generally does not use breadcrumbs in the coating but here I'm using breadcrumbs.

Ingredients:
2-3 pcs radish, sliced thin
1/2 c flour
salt, pepper
breadcrumbs

Procedure:
1. In a bowl, put flour, salt and peppr. Add enough water to make a thin batter.

2. Dip the raddish slices into the batter, then roll in breadcrumbs. Fry until golden brown. Serve with ketchup or tempura sauce.

Thursday, March 31, 2016


ESTOFADO - - This is my non-meat simplified version, the more fancy one is featured in my Gulay Book. Estofado is a traditional Filipino stewed pork or beef dish served with fried saba bananas and fried potatoes...

Sunday, March 20, 2016

PANSIT SCHECHUAN


PANSIT SCHECHUAN — is my easy way of cooking hot and spicy stir-fried noodles. It is based on a style of Chinese cuisine originating from Schechuan province in South Western China. It has a bold flavor, characteristically hot, pungent, sour and spicy...

Tuesday, March 8, 2016

Nona Lema's photo.
TINUTONG -- Also called 'ginataang munggo' or 'lelot balatong' is an authentic Filipino sweetened rice porridge made from malagkit (glutinous) rice, coconut milk and toasted monggo beans. In my family, it is a favorite afternoon snack...