Wednesday, June 27, 2018

RELLENONG SILI (STUFFED PEPPER)


Rellenong Sili is one of my favorite ways to cook bell pepper--sweet, crispy, succulent peppers-- is stuffed with fried finely chopped vegemeat, fried mashed tofu or tokwa and veggies, sealed with buttered mashed potatoes, baked and served with ketchup or gravy.

Rellenong Sili or Stuffed Pepper is a dish which exists in different names and forms around the world. In traditional Spanish cuisine, it is known as 'pimientos rellenos'. In India, it is known as 'bharvan mirch'.  It is served with chutneys and sauces, and as a side dish to rice. In the Middle Eastern countries and Central Asia, it is known as 'tolma'. In Greece, it is known as 'yemista'.  In Egypt, it is known as 'filfil mahshi'. In Mexico, it is known as 'chile relleno' and in the Balkans and Central Europe, it is known as 'punjena paprika'.

The name 'pepper' comes from the Greek word 'pipari' which means the black spice although the bell pepper vegetable is green, red or yellow. Bell Pepper together with hot black pepper have been cultivated for more than 9,000 years in South and Central America. Just by looking at the bell pepper's shape, you can tell it was destined for stuffing.  There's plenty of space to stuff whatever fillings and the sharp, pungent flavor of the bell pepper blends well with sauce and rice or bread.

Here is my recipe of rellenong sili.


5 pcs sweet green pepper (large)
1/2 c vegemeat (diced, fried)
1/ 2 c tokwa or tofu (mashed, fried)
1/2 c raisins (soaked in a little water)
2 Tbsp spring onions 
1/2 c carrots (chopped finely)
1 c mashed potatoes
(salt and butter added)
1 tsp cornstarch
salt, seasoning

Procedure:

1. Wash and core pepper. Set aside.

2. Prepare filling: Saute spring onions in oil. Add carrots, salt, 
    seasoning. Cover and cook. Add raisins, vegemeat and tofu or
    tokwa. Mix well. Add cornstarch dissolved in a little water to
    thicken mixture. Remove from fire.


3. Scoop filling into the pepper. Seal with mashed potatoes. Bake or
    deep fry in oil until pepper is wilted. Serve with ketchup.


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Thursday, June 21, 2018

MEDITATION




WHAT IS YOGA?


The word ‘yoga’ means union with or connecting up to God; when the individual spirit soul is focused completely on God – his mind, body, heart, his entire being is immersed in God.  This is the meaning of yoga.  This is the meaning of meditation. This is also the meaning of prayer. In yoga, one is experiencing full comfort, full protection, full security and full consciousness. In this condition of yoga the individual person is fully awake, fully alive and experiencing a type of inner joy.  He is happy within because of the condition of being linked up with God. Therefore, let us take on the practice of yoga.
                                              
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Wednesday, June 13, 2018

AVOCADO




It's rainy season once again therefore it's the start of avocado season too. The best avocados I've ever tasted were the ones at Ka Ute's farm in San Jose, Anilao, Batangas where we lived. They were smooth, fleshy and plump. Ka Ute and the local folks there simply sliced the avocado open, sprinkled brown sugar on it, scooped the flesh and ate it. Nothing compares to pure goodness of ripe, freshly picked avocados from the mountains.

Avocado, also known as 'alligator pear' originated in Central, South Mexico 9,000 to 10,000 years ago. The word 'avocado' comes from the Spanish 'aguacate' which in turn comes from the Aztec Indians' Nahuatle word 'ahuacatl'.

Avocados have a very high content of monounsaturated fat, which is why it's an important staple in a meatless diet. Avocados together with corn were the staple food of the Aztec Indians since ancient times.


Today, avocados are served in salads, sandwiches, soups, sushis, makis, fruit shakes, milk shakes, or as a dip like the Mexican guacamole, spread on corn tortillas, or as a side dish to tortas, burgers and carne asada, or as our Filipino-style favorite drink 'kinayod na abukado' with milk and sugar.



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Sunday, June 10, 2018

PANSIT BIHON GUISADO

PANSIT BIHON GUISADO (Stir-fried Rice Noodles) - - is a traditional Filipino snack food that sometimes can be eaten as a complete meal. I love pansit bihon guisado specially when served hot (bagong luto).

The word 'bihon' is derived from the word 'bee hoon' or 'mee hoon', which means rice noodles. Rice noodles originated in Southern China in the Hokkien, Teochew and Cantonese regions. Other southern provinces well-known for rice noodles were Juangxi, Guangdon, Gungxi, Yunnan and Hunnan. During the Qin dynasty (259-210 B.C.) rice noodles started to be made and have been consumed for more than 2,000 years in China.

When the people from Northern China invaded the South, they found there was no wheat flour to make noodles with. Wheat grew in the north and rice grew in the south. To adapt, the northern cooks tried to prepare noodles using rice instead- -one of which was bihon. Over time, bihon became popular throughout Southeast Asia.

Our local Filipino style bihon is really quite unique and different from other Asian variety. In fact, no two 'bee hoon' variety are exactly the same in taste and texture anywhere in Asia or America. If you go to Singapore, Malaysia, Taiwan or Hongkong, for example, you will find that our favorite Filipino style bihon does not exist! It is because each place has a different variety of rice available, different culture, historical background and process of making the rice noodles. But their rice noodles as well as wheat and mung bean noodles are also all very tasty and enjoyed by millions.

Today, our pansit bihon guisado, as we all love, is served both as a food staple and as a side dish or merienda (snack) item, mixed with vegetables and tofu or tokwa. Here is my recipe for my simple everyday vegetarian pansit bihon.

Ingredients:
½ c tofu or tokwa (cubed, fried)
¼ k bihon noodles (soaked)
½ c carrots (strips)
1 small cabbage
½ c cauliflower (flowerets)
2 Tbsp leeks or spring onions
(or 1 Tbsp garlic, 2 Tbsp onions)
salt, seasoning, soy sauce, soy patis
pepper, calamansi (or lemon)

1. Saute leeks or spring onions (or garlic and onions) in oil. Add carrots, cauliflower, salt.and seasoning. Cover and cook. Add cabbage and bihon noodles, enough water, soy sauce and pepper. Mix well.

2. Add tofu or tokwa cubes. Remove from heat Serve hot with slices of calamansi, soy sauce or soy patis.

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