This Pumpkin ‘Kalabasa’ Salad is easy to make! You may prepare the ingredients ahead and store them separately in the fridge, then heat it for a bit before eating. You can bring it with you to the office or school as a healthy and light meal. It will warm you up on rainy days and a good starter to any meat meal. Hope you enjoy this recipe!
Pumpkin ‘Kalabasa’ Salad Ingredients:
medium butternut pumpkin, washed, seeded, peeled and cut into strips
french beans, thinly cut lengthwise
tofu or bean curd, cut into small cubes
salt & pepper
*(You may also use turmeric, thyme, sage, or rosemary)
*(You may also use paprika, cumin, or chili pepper flakes for some kick)
The ‘rainbow look’ became a trend since late 2014 with the comeback of the ‘birthday cake’ flavor. Then in April this year, the ‘rainbow bagels’ have been all the rage, a staple in Williamsburg, Brooklyn by Scott Rossillo for over 20 years. In the Philippines, the 1st place to offer the rainbow bagel is Century Park Hotel Manila. So please do check it out. Coincidentally, that has reminded me to post this ‘experiment’ after 3 months hehe!
I have slightly experimented last May because my birthday was coming up. So here’s an ice cream bread recipe and my rainbow loaf recipe with a lazy err, quick technique. Enjoy!
Shrimps!!! My absolute favorite whether sauteed, grilled, etc. but especially if its ‘sinigang’ (cooked in tamarind broth). One important thing to remember when cooking seafood, especially shrimps is to not overcook it. What’s different with my version you might ask, well its julienne ginger and…read the cooking tips below. Enjoy!
‘Sinigang na Hipon’ Ingredients:
labanos or radish, sliced
tamarind paste or mix / shrimp bouillon or cubes
siling pang-sigang or long green chili
kangkong leaves or water spinach
sitaw or long string beans
salt & pepper
patis or fish sauce
5-6 cups of water
Spanish Sardines Pasta Ingredients:
1 onion, minced
1 clove of garlic, minced
1 bottle of Spanish-style sardines
pitted black olives, rough chopped
parmesan cheese, grated
juice of 1 lemon
a sprig of parsley, rough chopped
‘Adobong Bisaya’or ‘Adobong Binisaya’ as we like to call it, (my father side’s family hails from Leyte) is an absolute must for every celebration. We use ‘Bahalina’ or ‘Tuba’ (coconut wine) for this dish. Nowadays, we request my sister to cook it especially during birthdays because she makes almost the same version as our mother’s (she hails from Bulacan, but is a great cook!).
Going back to our mother’s version, she marinates the meat overnight and does ‘sangkutsa’ or parboils the meat in low fire to ‘extract’ the fats and juices. The extracted fats and juices are also what you use to saute the meat for extra flavor!
Oh, and once the meat is plated, it is our guilty pleasure to saute (more) minced garlic to the remaining sauce and add cooked rice to make ‘sinangag’ or garlic fried rice. Plus, we take it with ‘patis na may labuyo’ (fish sauce with sliced red chili) dip. Boiled eggs and quartered potatoes are added as bonus too.
Happy childhood memories with every bite! Or to some, heart-attack-waiting-to-happen, cholesterol clog, etc. whatever you call it just eat in moderation. Enjoy!
Adobong Binisaya Ingredients:
1 kilo pork
1 onion, sliced
1 head of garlic, (cut in half and have some minced and some crushed)
‘Bahalina’ or ‘Tuba’
3pcs. bay leaf
My absolute favorite since I was a kid (and learned that I am not allergic to seafood), is shrimps! Sauteed, grilled, Sinigang, etc. super love it!
Well there’s been a proliferation of shrimp ‘bags’ or shrimp ‘bucket’ food establishments in Manila these days and after trying a few, IMHO, its still better if you cook it yourself. Its economical and fun to share with family and friends plus the bragging rights that you know how to cook the trend, right?
What’s the difference with this recipe or with the restaurant recipes you might ask. The recipe here is the basic procedure but the added herbs combo and techniques makes a big difference. Oh and what matters most, do not over cook the shrimps!
Garlic Butter Shrimps
salt & pepper
spring onions, minced
juice of fresh lemon
‘Tinuwang na Danggit’ is a Visayan dish similar to Tagalog’s ‘Tinola’ (Chicken Ginger Stew). My sister taught me how to cook this when we we visited our cousin in Laguna a few weeks ago.
Its a clean and simple dish if you want a break from eating meat and you are not in the mood for vegetables as well. You can also use any small to medium sized flat fish and add more veggies like green papaya slices or ‘upo’ (bottle gourd).
During rainy days, you can up the ginger and serve it with hot steamed rice with a dip of fish sauce with sliced red chili for some punch (that’s how we take it hehe!)
Scorching Summer heat calls for the Filipino all-time favorite snack cooler – ice candy! Now to eat fruits and getting cooled at the same time is hitting two birds with one stone. But, why not top it up a notch by making it into a cocktail too! So last weekend my Aunt, sister and I had this impromptu Summer heat quenchers experiment – fruit ice candy with a bit(?) of alcohol. Here are the recipes for the Margarita and Daiquiri, will post more recipes using Cointreau, Baileys, etc. But in the meantime enjoy and cheers! 😜
Though ‘Bangus’ or ‘Milkfish’ is the national fish, ‘Galunggong’ or ‘GG’ is dubbed as the ‘Pambansang Isda’ because of its very affordable, readily available and easy to cook.
For a different take on GG, my sister and I tried to veer away from the usual frying or coating. Since there’s a recent wide awareness of the healthy benefits of herbs and spices, here’s what we came up with.
GALUNGGONG WITH SPICES AND HERBS
1 kilo Galunggong, cleaned of innards and washed well