Here is my recipe of ginataang kalabasa-okra:
Ingredients:
2 c squash (big cubes)
2 c okra (sliced)
1/2 c tomatoes
1 c thin coconut milk
1 c thick coconut milk
2 Tbsp ginger (sliced)
2 Tbsp leeks or spring onions
(or 2 cloves garlic, 2 Tbsp onions)
salt, labuyo chilis or green chilis
seasoning
2 c squash (big cubes)
2 c okra (sliced)
1/2 c tomatoes
1 c thin coconut milk
1 c thick coconut milk
2 Tbsp ginger (sliced)
2 Tbsp leeks or spring onions
(or 2 cloves garlic, 2 Tbsp onions)
salt, labuyo chilis or green chilis
seasoning
Procedure:
1. In a pan, saute leeks or springs onions (or garlic, onions). Add ginger, cook for a while then add tomatoes and salt. Cook well.
2. Add squash, thin coconut milk and seasoning. Cover and cook. When a little tender, add okra and chilis.
3. In a separate pan, cook thick coconut milk until very thick almost like becoming latik. Set aside.
4. When kalabasa-okra are cooked, removed from heat. Add cooked creamy coconut milk. Mix and serve.
1. In a pan, saute leeks or springs onions (or garlic, onions). Add ginger, cook for a while then add tomatoes and salt. Cook well.
2. Add squash, thin coconut milk and seasoning. Cover and cook. When a little tender, add okra and chilis.
3. In a separate pan, cook thick coconut milk until very thick almost like becoming latik. Set aside.
4. When kalabasa-okra are cooked, removed from heat. Add cooked creamy coconut milk. Mix and serve.
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GINISANG SINGKAMAS - - It's singkamas (jicama root) season and it is time to enjoy this wonderful fruit of the earth. Singkamas (eaten fresh) contains a sweet inert carbohydrate which makes it an ideal sweet snack for diabetics...
Here's a simple way I cook singkamas:
Ingredients:
1/2 c tokwa or tofu (fried, strips)
1 c singkamas (strips)
1/4 c carrots (strips)
1/4 c sitcharo
1/4 c patola (sliced)
1 c cabbage
2 Tbsp leeks or spring onions
(or 3 cloves garlic,2 Tbsp onions)
1 Tbsp cornstarch (dissolved in a little water)
salt, pepper, seasoning
1/2 c crushed peanuts (for topping)
1/2 c tokwa or tofu (fried, strips)
1 c singkamas (strips)
1/4 c carrots (strips)
1/4 c sitcharo
1/4 c patola (sliced)
1 c cabbage
2 Tbsp leeks or spring onions
(or 3 cloves garlic,2 Tbsp onions)
1 Tbsp cornstarch (dissolved in a little water)
salt, pepper, seasoning
1/2 c crushed peanuts (for topping)
1. Saute leeks or spring onions (or garlic/onion) in oil. Add carrot strips, singkamas strips, sitcharo, patola slices, cabbage, salt, pepper and seasoning. Stir-fry vegetables until done, adding a little cornstarch dissolved in a little water for thickening the sauce.
2. Add fried tokwa or tofu strips Remove from heat. Serve with crushed peanuts (budbod) on top.
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PRITONG SABA sawsaw sa asukal (fried saba bananas served with sugar) -- my favorite afternoon snack or breakfast 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.
Ingredients:
4-5 pcs saba bananas
2 Tbsp sugar
4-5 pcs saba bananas
2 Tbsp sugar
1. Peel and slice bananas in half. Fry in oil until golden bown. Remove from heat. arrange on a plate. sprinkle sugar on top. Serve.
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CALDERETA - -is my ever-dependable 'pambato' dish that I can serve on any occassion because everyone just loves caldereta either with rice, bread or chapati.
Caldereta is a Spanish-inspired tomato-based stew originally cooked with goat meat. Thus, we have 'calderetang kambing'. The Filipino caldereta has carrots, bell pepper, potatoes, liver spread, tomatoes, tomato paste, frozen peas. The Spanish caldereta has tomatoes, garbanzos, asadillo (grilled bell pepper) and 'queso manchego' (cheese made from sheep's milk).
Caldereta was introduced to us by the Spaniards from the region of Castilla-La Mancha, Spain, where other Spanish dishes known to us come from such as Pistu, Gaspacho, Salpicon, Bacalao, etc.
Castilla-La Mancha is mostly pastoral ground, therefore there's plenty of sheep and goat meat. Dishes are cooked in an austere and simple peasant kitchen. Castillian-Manchego cuisine is ideal for farmers, peasants and shepherds.
The Spanish caldereta was inherited from the Moors who invaded Spain for 800 years (from 711-1511). Moors were Muslim Arabs from Northern Africa. The Moors loved to eat lamb or goat stews cooked in tomatoes and garbanzos. So, our present-day Filipino caldereta actually has a long, long history that dates back to the Moorish invasion of the Iberian Peninsula where the Moors converted the Christians to Islam.
Here is my recipe of vegetarian caldereta:
Ingredients:
1 c gluten (sliced,fried)
1 c potatoes (fried)
1/2 c carrots (fried)
1/2 c tomatoes
1 pack tomato paste
1/2 c bell pepper (sliced)
1/2 c frozen peas
2 Tbsp leeks or spring onions
2 Tbsp butter
2 Tbsp caldereta mix
2 Tbsp cheese (grated), optional
salt, soy patis, pepper, seasoning
Procedure:
1. Saute leeks or spring onions in butter (use garlic, onions if preferred).
2. Add tomatoes, cook well. Add tomato paste, bell pepper, enough water, salt, soy patis, pepper, caldereta mix powder, seasoning.Cover and simmer.
3. Add frozen peas and cheese, put in fried gluten, potatoes and carrots. Mix well. Remove from heat. Serve.
PASTILLAS DE UBE - - is one of the various flavors we can make with pastillas, such as pastillas de langka, pastillas de leche, pastillas de mani, pastillas de macapuno, etc. I am definitely a sweet tooth and I love any kind of pastillas.
Pastillas are Filipino sweetened soft milk candies, traditionally made from carabao's milk, sugar and dayap (native lime) rind, boiled to a thick paste, cooled and rolled in sugar.
As early as the 17th century, the town of San Miguel, Bulacan has been famous for making pastillas de leche. It was a way for farm families to use excess carabao's milk which spoiled easily. Today more than 200 pastillas shops are found all over the province of Bulacan.
The word 'pastilla' is derived from the name of Giovanni Pastilla, a 17th century confectioner (sweets maker) in the court of French Queen Marie de Medici. Giovanni's sweetmeats, candies and jellies were so popular that they were named after him. In those days, confectioners were very highly paid. They were regarded as the highest of all food tradesmen. They were hired in the royal courts and in the homes of aristocrats for their skill in making special sweets.
The milk candies of Giovanni Pastilla became known all over France, Italy, Spain and Britain. From the Spaniards we learned the fine art of confectionery or pastillas making which was the trend in Europe at that time. It was first adapted in the province of Bulacan where there was abundance of carabao's milk. Today, every milk candy all over the country is called pastillas.
Here is my recipe of pastillas de ube:
Ingredients:
1 small can evaporated milk
1 small can condensed milk
1/4 c milk powder
1 c boiled and mashed ube (purple yam)
2 tsp vanilla
2 Tbsp butter
food color (violet)
sugar for rolling
Ingredients:
1 small can evaporated milk
1 small can condensed milk
1/4 c milk powder
1 c boiled and mashed ube (purple yam)
2 tsp vanilla
2 Tbsp butter
food color (violet)
sugar for rolling
1. In a cast iron pan, boil evap milk over low heat until most of the mixture evaporates.
2. Add condensed milk, continue stirring until thick.
3. Add milk powder, mashed ube, vanilla, coloring and butter. Mix until pastillas consistency. Allow to cool. Form into balls or cylinder. Roll in sugar. Wrap and serve.
2. Add condensed milk, continue stirring until thick.
3. Add milk powder, mashed ube, vanilla, coloring and butter. Mix until pastillas consistency. Allow to cool. Form into balls or cylinder. Roll in sugar. Wrap and serve.
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