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SEEDS AND NUTS
SALTED MIXED NUTS — FILIPINO
1 liter shelled peanuts
30 pcs. pill nuts
20 pcs. langka seeds
30 casuy nuts, roasted and split
Oil for frying
Salt for dredging
Soak the peanuts to remove red coat. Spread out on a shallow tray to dry.
Blanch the pill nuts and langka seeds. Peel, spread out on a shallow tray to dry.
Shell the casuy nuts. Remove the brittle pink coat. Split.
In a carajay, over medium heat, fry the nuts altogether in deep hot oil. Fry to a golden brown. Remove from fire at once. Drain. Dredge with salt on absorbent paper. Pack in sterilized jars; seal.
MOCK BRAZIL NUT CRISPS
The seeds of our calamansi are comparable to the Brazil nut and just as flavorful and nutty. Observe the shape of both. They are unmistakably the same with only one the difference calamansi seeds are slightly smaller.
Blanch the calamansi seeds to remove tough-like coat and second pinkish skin.
Parboil the seeds for 20 minutes in a solution of salt enough to cover them In a skillet. Drain.
In the same skillet deep fry seeds in hot oil till crisp. Test crispness, by splitting one nut. Drain on absorbent paper as you dredge the nuts with salt.
COCONUTS RECIPES
GUINATAAN SITAW - 1
2 large bundles sitaw, cut to 2” pcs.
½ cup flaked daing (dried fish)
2 tablespoons minced ginger
½ cup minced onion
½cup pork, cubed
4 tablespoons bagoong alamang
2 large hot peppers
3 cups coconut milk (thin)
1 cup coconut milk (thick)
In a carajay place the first five ingredients and cover with 3 cups thin coconut milk. Cook with the cover on until all the ingredients are done and the milk almost dried up.
Stir in thick coconut milk, the hot peppers and season with the bagoong.
Stir to even up the mixture and cook uncovered till the milk curdles and is oily and almost dry. Remove from the heat at once.
BEANS WITH COCONUT MILK —2
3 cups water
1 cup dry black beans
1 cup thick coconut milk
Crushed ginger
I sweet red pepper into strips
1 cup kangkong stems and leave,
Salt
½ teaspoon vetsin
Bring the water to a boil, add the beans and boil for 2 minutes. Set aside for 1 hour. Add thin coconut milk. Season with salt and vetsin. Add kangkong and sweet pepper. Cover and cook 5 minutes longer.
RED BEANS WITH COCONUT MILK-3
2½ cup cooked, drained red beans
1 tablespoon oil
1 teaspoon crushed garlic
½ cup sliced tomatoes
1 medium onion, sliced
2 cups thick coconut milk
1 teaspoon salt
1 teaspoon vetsin
Saute garlic and onions in hot oil. Add tomatoes, press with back of spoon to cook thoroughly. Add the beans and coconut milk, let boil. Season with salt and vetsin.
CREAMED SQUASH — 4
5-6 cups red squash, cut into cubes
6 medium size crabs (halved crosswise)
1 inch ginger, crushed
I. medium onion, sliced
2 cups thin coconut milk
1 tablespoon patis
1 cup thick coconut milk
Dash of pepper
Combine red squash, ginger, onion, crabs and thin coconut milk in a saucepan. Cook until liquid has evaporated, simmering over low fire. Add seasonings and thick coconut milk. Cook for 10
minutes more. Serve hot.
GREEN BEANS IN COCONUT MILK — 5
½ cup chopped onions
1 minced garlic clove
2 teaspoons grated lemon rind
½ teaspoon dried ground chili peppers
1 tomato, peeled and chopped
4 tablespoons oil
½ kilo green beans, cut French style
1 teaspoon salt
1 teaspoon sugar
1 bay leaf
1 cup coconut milk
Pound or chop to a paste the onions, garlic, lemon rind, peppers and tomato. Heat the oil in a saucepan; saute the mixture 3 minutes, stirring almost constantly. Add the beans, salt, sugar, bayleaf, and coconut milk. Bring to a boil, cover loosely and cook over low heat 15 minutes. Cool.
JACKFRUIT WITH COCONUT MILK-6
3 cups boiled young jackfruit, cut into strips
¼ cup dried shrimps (hibe), boiled
½ cup pure coconut milk
Ginger
Crushed garlic
Onion
Salt to taste
Vetsin to taste
Mix all ingredients and season with salt and vetsin then serve.
SQUASH WITH COCONUT MILK—7
¼ regular size squash
2 cups thick coconut milk
½ onion, sliced
4 cloves garlic
2 teaspoons salt
3 tablespoons oil
Salt to taste
½ teaspoon vetsin
Pare the squash and cut into cubes. Grate the coconut extract again another cup for cooking. Saute the garlic and onions. Add the squash and the second coconut milk. Cook until done. When almost dry add the thick coconut milk and stir. Let it simmer and take it from fire.
GUINATAAN LAING —8
(gabi leaves)
7 cups gabi leaves
1½ cups coconut milk
1 ½ teaspoons salt
½ cup flaked daing (white fish)
A small piece of ginger
½ cup coconut cream
A few hot peppers (labuyo)
Cut leaves into desired length. Peel stem and cut into half- inch length. Dry under hot sun a day before cooking.
Place coconut milk in saucepan; add salt; ginger and fish. Let simmer until fish is done. Add gabi leaves and stem. Cook until done. Add coconut cream and hot peppers.
PUREED MONGO IN COCONUT MILK—9
1 cup mongo soaked and coiled
4 cups coconut milk
3 segments garlic, macerated
1 onion, sliced
1 piece of ginger, cut into strips
½ cup dried shrimps, flaked
1 cup malunggay leaves
1 cup coconut cream
1 teaspoon salt
Let the boiled mongo tenderize in the coconut milk, garlic, onion and ginger. Add flaked fish and cook until soft. Add flaked fish and cook until soft. Add malunggay leaves and coconut cream and cook for 5 minutes a with the pan lid off. Season with salt and pepper. Serve hot.
GUINATAANG PUSO —10
2 banana blossoms
1 cup pure coconut milk
2 tablespoons vinegar
¼ cup sliced tomatoes
¼ cup sliced onion
2 cloves garlic, crushed
1 tablespoon cooking o
Salt and Pepper to
Remove the tough Covering of the blossoms Slice thin crosswise. Add 2 tablespoons of coarse salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.
Heat oil in skillet and saute garlic until light brown. Add C ion and then the tomatoes Cook about 3 minutes. Simmer another 3 minutes. Add salt and Pepper to taste and stir. Con flue Cooking until banana blossom is tender. Add pure coconut cream and turn off heat.
AMPALAYA WITH COCONUT MILK-11
2 coconut
3 medium-size ampalaya
2 cups water
½-1 cup bagoong alamang (not too salty)
2 cloves garlic, whole unpeeled
Wash ampalaya well and slice into ¾-inch squares after removing the seeds. Do not wash after slicing.
Extract milk and coconut milk with garlic cloves. As soon as it begins to coagulate, add bagoong. When oil begins to form, add the ampalaya and continue cooking without stirring, until ampalaya is just crisp-tender.
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