Friday, October 8, 2010

Vegetable Salad w/ Salted Egg

  • romaine lettuce
  • tomatoes
  • cucumber
  • salted eggs, peeled and cut into bits
  • unflavored/plain yogurt

  • Wash and cut the vegetables accordingly.
  • Toss all the ingredients in a large bowl, you can add as much yogurt as you like, it's healthy anyway.

Note: I decided on the yogurt to balance the saltiness of the salted egg.

I've been munching on my veggies these past few weeks, I need all the vitamins I can get, hehe. Can you spot a remnant of an egg shell on the photo above? :)

Monday, October 4, 2010

Fresh Pick: Red and Green Bell Pepper

I'm just showing off *grins*. These are the products of hubby's diligence and patience, the red and green bell peppers that he had planted months ago are now bearing fruits, figuratively speaking, as peppers are vegetables, right? They are still young and small but I already have a recipe in mind *humming while waiting for the peppers to grow*.

Saturday, October 2, 2010

Mussels (Tahong)

  • fresh mussels (tahong)
  • garlic, minced
  • onion, chopped
  • ginger, julienned
  • cooking oil
  • water
  • fish sauce/salt (optional)
  • pepper (optional)

  • Wash the mussels thoroughly.
  • Saute the garlic, onion and ginger; add in water when the onion turns translucent, and set to boil. Be sure to boil a proportioned amount of water to the quantity of mussels that you're gonna cook.
  • Throw in the mussels in the boiling water and let it simmer until the shells open up.
  • You can add in some fish sauce or salt and pepper to taste, this is completely optional.
  • Bring it to a boil and you're done.
  • It is usually serve with plain rice and vinegar dip.

This dish is easy to do and easy on the pocket, too :)

Buco Salad

  • a can of fruit cocktail
  • a small jar of kaong
  • a small jar of nata de coco
  • fresh coconut (buco), shredded
  • condense milk
  • all-purpose cream

  • Just mix all the ingredients together in a wide canister, seal with a lid and refrigerate.
  • You can serve it cold or frozen, it all depends on your preference.

Note: Keep in mind that the sweetness of a dessert lessen when you freeze it, so if you plan to serve your buco salad frozen, be sure to make it sweeter.

Friday, October 1, 2010

Fried Prawns (Pritong Sugpo)

  • fresh prawns/sugpo
  • corn oil (any cooking oil will do)
  • calamansi
  • fish sauce

  • Wash the prawns thoroughly.
  • Blanch the prawns, then marinade them in calamansi extracts and fish sauce for about 10 minutes.
  • Fry the prawns until it turns golden orange (may ganon ba? hahaha).
  • Serve with steaming white rice.

I am always in a hurry these days, so the simpler the recipe, the better for me :)