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NATIVE MERIENDA
SNACKS
SUMAN
A. Cassava
1 cup grated cassava
cup grated and chopped coconut
¾ cup sugar
Banana leaves
Mix all the ingredients and wrap mixture in 2 layers of wilted banana leaf in size desired. Tie by twos with string. Boil in water until done.
B. Sa Lehia
3 cups malagkit rice
2 tablespoons lehia or wood ash lye
Soak malagkit In water until grains are swollen. Wash maIagkit and drain. Add lehia and mix thoroughly.
Prepare banana leaf wrappers, (the butuan variety Is best) by passing the banana leaf over an open flame.
Wrap 3 tablespoons of the malagkit in 2 layers of banana leaf. Tie suman in pairs, arrange in a deep kettle. Cover with water. Boil for about 2 hours or until rice is cooked very well. Serve with grated coconut and sugar.
Mix all ingredients and wrap mixture in 2 layers of wilted banana leaf in size desired. Tie by twos with string. Boll In water until done.
CALAMAY CALABASA
4 medium size squash
4 cups sugar
2 cups green pinipig
3 cups thin coconut milk
2 cups thick coconut milk
Pare squash. Slice paper thin. Make a syrup of 3 cups the coconut milk and 1 cup sugar. When calabasa is tender, mash w the back of cooking spoon till completely in paste form. Now ii the thick coconut milk, pinipig and the remaining sugar. Stir cite to even up the mixture but keep the flame low.
The calamay is done when the mixture coats a metal spoon. Fill aluminum molds to cool. Chill. Unmold in saucers and serve with melba toast or crackers and hot tea.
LUMPIA
In most Tagalog provinces, the children love the crackle el fried lumpia and the pungent vinegar-garlic dip that goes with It. So no one minds what’s inside the wrapper provided the crisp and crackle are there for the young appetites to drool over. Sumpia and cold rice is a favorite in many Tagalog provinces. Sumpia Is a name for imitation lumpia as you shall see.
5 cups togue
1 onion, minced
1 clove garlic, macerated
3 pcs. tokwa, sliced thin
4 large camotes, cubed
1 large bundle kinchay, chopped
Salt, pepper, vetsin to taste
Enough oil for frying
24 lumpia wrappers
Vinegar, garlic, salt solution
Fry the camotes and the tokwa. Saute the garlic end onion. Add togue, kinchay. salt, pepper, and vetsin. Cover to cook for 10 minutes. Add tokwa and camote. Cook some more till mixture is dry but cooked. Cool. Wrap in lumpia wrappers. Deep fat to a golden brown. Serve hot with vinegar-garlic dip.
UKOY CALABASA
6 cups shredded calabasa
1 cup of small fresh shrimps
A bundle of green onions, sliced fine
Salt and pepper
½ cup thick batter:
1 cup flour
cup water
Enough oil for frying
Heat the oil until very hot. Quickly mix shredded calabasa, salt, pepper and bind together with thick batter.
Drop by spoonfuls in hot oil allowing 1 or 2 shrimps and a few onion slices per ukoy. Serve hot with vinegar-garlic dip.
TURRON SABA
1 dozen ripe saba bananas, cut in two lengthwise
1 cup chopped langka
½ cup brown sugar
24 lumpia wrappers
Enough oil for deep trying
Roll saba halves in sugar. Spread with chopped langka wrap each piece carefully in lumpia wrapper sealing the edges d fresh water.
Fry In deep hot fat till brown and crisp. Serve hot with tee a cold drink.
MUNGGO-RICE MAYA
1 cup mongo, dried
1 cup glutinous rice
4½ cups water
¾ cup sugar, brown
1 cup grated coconut (not very mature)
Wash rice and put in a kettle with 134 cups water. Cook 20 minutes. Wash mongo and put in a kettle with 3 cups water. Cock until soft and of thick consistency. Blend cooked rice and mongo and pack up to 1.2 cup full to mold. Put molded mii5 on a tray or plate and garnish with grated coconut and sugar.
PUTO
A. Lansong
1 cup glutinous rice (malagkit)
1 tablespoon cooked rice
1 cup water
⅓ cup coconut milk
1 tablespoon baking powder
¾ cup sugar
3 tablespoons grated cheese
Soak glutinous rice and cooked rice In water until soft grind together. Add coconut milk, grated cheese, baking powder and sugar. Let stand for a few minutes. Fill molds ⅔ full and steam over boiling water. When done, unmold and serve with fresh grated coconut or spread butter on top.
B. Kutsinta
11½ cups annatto water
34 cup sugar
1 cup rice flour
1 teaspoon lye solution
a few drops of almond extract or 1 teaspoon anise seeds
Combine sugar, lye and annatto water and bring to a boil. Cool. Add to rice flour and stir until smooth. Pour into kutsinta molds and steam for 15 minutes. Serve with grated coconut.
Homemade Lye:
Burn wood till all turns into ash. Sift and save fine dust. Place in a bottle till needed. When needed, boil enough with an equal part of water. Strain in a double-thickness cloth and save water. Use water as lye.
CHEESE PANCAKES
1 cup all-purpose flour
1/4 teaspoon salt
1 egg, separated
1 cup milk
1 cup grated cheddar cheese
cooking oil
Sift flour and salt and make a well in the center. Add egg yolk and enough milk to moisten and make a smooth creamy batter. Beat well. Add remaining milk and cheese. Beat egg white stiffly and fold into batter. Heat cooking oil in a small frying pan. Pour in pancake batter and cook in the usual way. Serve syrup and butter.
ROLLED DESSERT HOTCAKES
2 cups MAYA Hotcake Mix
2 eggs, beaten
½ cup water
½ cup evaporated milk
1 cup beer
Jam
Confectioner’s sugar
Measure Maya Hotcake Mix into a bowl. Beat In the eggs, water, milk and beer until smooth. The batter will be thin. Pour batter by ¼ cups onto a hot greased skillet or griddle pan. Cook until underside Is slightly browned. Turn and cook the other side. Spread with jam and roll up; sprinkle lightly with confectioner’s sugar. Keep warm while baking the rest of the pancakes. Serve with sweetened lemon juice or with cream.
BEST HOT CAKES
2 cups sifted flour
2 egg yolks
2 cups evaporated milk
2 tablespoons cooking oil
¼ cup water
2 egg whites
2 tablespoons sugar
Syrup
Butter
Bacon rashers (or fried ham)
Measure 2 cups of sifted flour into a mixing bowl. Make well in the center. Put in egg yolks, milk, oil, and water. He beat vigorously till the batter appears smooth and well-blend Beat only in one direction, tilting the bowl.
With a rotary beater or a heavy fork, beat egg whites till s but not dry. Gradually add sugar by half spoonfuls till soft, smooth, peeks form as for meringue. Fold this egg mixture into the first yellow mixture In the bowl. Use low, slow strokes in the down and around movement. Do not beat. Heat your skillet or pan. not grease pan. Pour by ladlefuls and turn only when the c face of the cake is full of bubbles. Serve hot with syrup, a cube butter and crisply fried bacon or ham.
CHEESE AND HAM TOAST
4 slices ham
4 slices buttered toast
A little chopped mango chutney
4 slices Gruyere cheese
2 tomatoes, peeled and sliced
Put a slice of ham on each piece of toast. Spread lightly with chutney and cover with a slice of cheese. Arrange slices of ton to on top and put under a hot grill to heat through.
FRENCH TOAST
16 slices day-old loaf bread
½ cup milk
Oil for frying
3 beaten eggs
½ teaspoon salt
Beat eggs, add salt and milk. Heat a heavy skillet and melt some of the fat in the skillet. Dip 2 or 3 slices of bread Into the egg mixture and fry in hot oil. When golden, turn slices cook the other side. Follow the same procedure with the remaining bread. Serve with thick syrup and ham slices.
RAISED DOUGHNUTS
Put in a mixing bowl
1 cup lukewarm water
1 tablespoon dry yeast
1 teaspoon salt
2 cups all-purpose flour
Beat thoroughly. Cover and let rise 34 hour.
Add:
¼ cup melted butter or salad oil
1 cup light brown sugar
2 eggs well-beaten
44 teaspoon nutmeg
11½ cups flour
Beat well. Cover and let rise again until dough Is light. Punch, down. Add more flour if the dough is too soft to handle. Turn onto a well-floured board. Divide the dough in two parts; cow each with a bowl. and let “rest” 10 minutes to make the dough easier to work with. Roll about ½ Inch thick. Cut with a flour biscuit cutter and shape into a bell, or cut with a 3-inch dough nut cutter. Set on the board, uncovered, and let rise about 1 hour Fry. Dip in granulated sugar. Makes 24.
DROP DOUGHNUTS
Boil together
1 cup water and
When briskly boiling add
1 cup sifted flour, and stir mixture thoroughly until it separates from the sides of the pan. Remove from fire and cool. Add 5 eggs one by one, beating well after each addition
Drop mixture by spoonfuls in deep hot fat and try until go1d brown. Drain on paper and roll in sugar.
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