Tuesday, April 13, 2010
1 cup grated melon
1 cup shaved ice
Half cup evaporated milk
2 tbsp white fine sugar
Put everything (except tapioca pearls) in a blender and blend twice. Garnish with tapioca pearls. Sprinkle a pinch of coffee on top. Enjoy.
The coffee garnish wasn’t part of the plan. I just chanced upon a lonely packet of Nescafe so out of whim I sprinkled it over my smoothie. Loved it!
1 cup freshly grated melon
2 tbsp condensed milk, add more if desired
1 cup shaved ice
Half cup mini tapioca pearls
Place shaved ice in a bowl. Add grated melon. Add tapioca pearls. Drizzle condensed milk all over. Enjoy.
I didn’t know what else to call it. It looked like a soup but tasted like an unblended smoothie. The tapioca pearls are supposed to be for something else however since the buko is still hanging on its bark I used the melon instead. I even added a teaspoon of grated cheese on top. I liked it though.
The picture doesn’t look as good as some of the ones I have here. I guess it’s because I made this in the middle of the night.
CANE'S SUMMER SALAD
1 small cucumber, peeled and sliced
1 ripe mango, diced
1 cup watermelon chunks
Steamed baby shrimp
1 toasted bread
Vinaigrette dressing, optional
Arrange everything in a bowl or plate. You may drizzle vinaigrette over salad if desired. Enjoy.
During summer in the
Adobo with Salted Black Beans
1 kilo chicken, cut into serving size
2 tbsp salted black beans, drained
1/3 cup dark soy sauce
¼ cup sugar cane vinegar
1 head garlic, peeled pressed and chopped
1 tsp crushed whole peppercorns
2 tbsp Worcestershire sauce
Brown sugar to taste
2 bay leaves, torn
1. Wash and clean chicken pieces. Pat dry. Place chicken pieces in a shallow pan. Add all ingredients except sugar over chicken.
2. Cook over medium fire. Simmer until tender. The soy sauce mixture and chicken fat will separate indicating a delicious sauce. Lower fire, sprinkle sugar over adobo to adjust the salty taste. Make sure to mix everything well.
3. Serve warm.
Adobo is a part of every Filipino that I’m sure anyone can cook it. It doesn’t have to be pork or chicken all the time. You may make a string beans adobo, water spinach adobo, or quail adobo with quail eggs. I have never cooked adobo with salted black beans before but since there’s leftover black beans I did. The result was divine. My cousin, Joy, who is a picky eater (she also has a tiny appetite) even ate twice! I made this for an Easter Sunday lunch.
1 big bangus, gutted and cleaned, scales on
2/3 cup sugar cane vinegar
1 tsp sliced ginger
1 medium red onion sliced
1 clove garlic chopped
1 tsp crushed whole peppercorns
Salt to taste (about a pinch)
3-5 pieces green long chili
1. Carefully gut and clean the fish making sure you do not pierce the bitter spleen. Divide into 4-5 pieces.
2. In a pot put the following in order: fish, vinegar, ginger, onion, garlic, peppercorns and salt. Simmer covered in low fire until fish is cooked.
3. Add chili just before turning off the fire. Cover and allow chili to cook in steam before serving (about 2 minutes).
My brother hates paksiw even the lechon variety. I however love it! Okay, only when I haven’t had one in weeks. My version usually calls for a bit of a kick so I sometimes cut a chili in half and cook it simmer with the fish. Also I don’t normally measure anything when cooking paksiw however for this page I’m making an exception. There are a number of fishes that works very well as paksiw. The ones that are best are those with white flesh when cooked. You may also use red or green bell pepper if the ones I indicated aren’t available. Some recipes include julienned bitter melon and eggplant. If you ask me the basic recipe is still the best.
2 cups leftover steamed rice
1 egg, cook scrambled with thinly sliced bitter melon
Half cup crisp fried dilis (sun dried tiny fish)
3 cloves garlic, finely minced
2 tbsp oyster sauce
A pinch salt
1 tbsp oil
1. Separate rice grains then sprinkle with salt. Heat oil in a wide pan or wok.
2. Cook minced garlic until golden brown. Remove from pan. Fry dilis until crispy.
3. Add leftover rice, oyster sauce and garlic. Stir fry until everything is well incorporated about 5 minutes. It’s important to keep the heat high.
4. Top with chopped scrambled egg. Serve.
Scrambled egg: Slice 1 small bitter melon. Slice thinly. Sprinkle salt and let stand for about 5 minutes. Squeeze off all juices until dry. Heat oil in a pan and fry bitter melon until tender. Meanwhile whisk 1 whole egg and pour over bitter melon. Cook for at least 1 minute more.
I wasn’t planning on having fried rice for lunch. While I was slicing the bitter melon I noticed the leftover rice still in the kaldero (pot). I wasn’t feeling that enthusiastic but as always whenever there’s a chance to cook I always choose the laborious ones.