Bagoong Rice

Friday is a food trip day, so here is my food trip today, since I have a leftover rice and sauteed shrimp paste, my friend suggested that we will make Alamang Rice, and she gave me an idea how to do it, while we are roasting  the chicken I prepared the ingredients for alamang rice.

Ingredients for 2 servings:
2 1/2 cups cooked rice
1 1/2 tablespoons sauteed shrimp paste (alamang)
5 cloves garlic

cooked rice

sauteed shrimp paste

Procedure:
1. Saute the garlic then add the sauteed shrimp paste, stir well the stir in the rice and mix thoroughly.
2. Continue to stir until done then serve.

Ginataang Sitaw at Kalabasa

Napakakumon na potahe sa araw araw ang gulay n aito dahil masagana ang kalabasa at sitaw sa mga palengke kaya di ka na mahirapang maghana pa ng mga sangkap, bukod sa masarap na masustansya pa. Di ko na lalagyan ng sukat at mga sangkap dahil depende na lang sa iyo kung gaano karami ang lulutuin mo.

Mga Sangkap:
kalabasa
sitaw
Hipon
hindi purong gata ( ikalawang piga)
purong gata ( unang piga)
luya
sibuyas
asin

kalabasa at sitaw

Paraan ng Pagluto:
1. Pagsamahin ang gata, luya, sibuyas, hipon at asin, pakuluin ito sa katamtamang init ng apoy.
2. Kapag kumulo na ilagay ang kalaba at pakuluan ng 2 minutos, saka ilagay ang sitaw, haluin at pakuluin hanggang sa maluto, maaring dagdagan ang asin ayon ssa iyong panlasa, ilagay ang  purong gata at hayaang kumulo ng isang minuto saka patayin ang appoy.
3. Ihain ng may ngiti sa inyong mga labi :-).

Sinukmani

Well known as biko throughout the country, but if you go to Batangas they called it Sinukmani, a delicious sticky rice cooked with coconut milk and sugar. I want to share this recipe from my friend, Miss Flora Tejada, after tasting this,  I was impressed, so delicious and the texture is just perfect!

Ingredients:
1 kilo sticky rice
8 cups thick coconut milk
3/4 kilo sugar ( either brown or white)

Procedure:
1. In  a cooking pot combine all the ingredients then then bring to a boil over medium heat stirring constantly, once boiling lower the heat and continue to stir until sticky in texture, when it is already dry reduce the heat to low and cover then simmer until fully cooked stirring occasionally.
2. When it's cooked, put in a baking pan then set aside, because we will put toppings on it. ( for the topping mixture, see the instruction at the botoom of this post)
3. Pour in the topping mixture and bake in a pre heated oven at 180C for and hour or until the topping is brownish.
4. Let cool before serving.

For the topping we need the following:
1 cup coconut milk
1 big can condensed milk
1 tablespoon corn starch

Procedure:
Combine everything and mix well until corn starch is fully dissolved, then  cooked over medium heat until it boils then turn off the heat after a minute.


Contributed by Miss Flora Tejada

Kilawin na Puso ng Saging

Madalas gawin ng kasambahay namin noong bata pa ako, dahin napapaligiran ng saging na saba ang aming bahay sa bukid, kaya masagana ang puso ng saging, at dahil wala pang kuryente noong mga araw na yon, wala ring refrigerator, kaya madalas ang isda ay pinipirito para tumagal ng mga ilang araw, at mula nang matikman ko itong kilawin na puso ng saging lagi na akong nagpapahanda sa kasambahay namin para partner ng prito, talagang busog sarap. :-).

Mga sangkap
1 Puso ng saging
1 kutsarang Luya ( dinikdik)
 1/2 cup vinegar
1/2 onion
1/2 cup kakang gata
asin

Paraan ng pagluto:
1. Linisin ang puso ng saging sa pamamagitan ng pag alis ng matigas na bahagi nito, hiwain at pakuluan hanggang sa lumambot.

2.Kapag malambot na alisin sa tubig at hiwain ng maliliit. Pagkatapos mahiwa ay pigain hanggang maalis ang katas at isama sa iba pang mga sangkap at timplahan ng asin, paghaluing mabuti saka ihain.

Ensaladang Pipino at Camatis

Simple salad to go with your main dish, I made this to partner with my fried fish and fried rice, satisfying and a very good appetizer.

Ingredients:

1 cucumber (cubed)

2 tomatoes (cubed)

1/2 onion ( sliced thinly)

1 tablespoon olive oil ( optional)

2 tablespoons calamansi or lemon juice

salt and pepper to taste

Procedure:

1. Combine all the ingredients and mix well.

2. Serve and enjoy.

Note: You can add a little sugar and vinegar to neutralize the taste.

Classic Polvoron

This is the polvoron that I will never forget. Popular during the late President Marcos's regime in the Philippines where he gave a regular supply of skim milk, every time we received our share from the barangay health office, my Nana will toast some flour and she will add the skim milk and sugar, bingo! what a lovely taste, yummy polvoron in a cone shaped paper.

Ingredients:
1 cup flour
1/2 cup sugar
1/2 cup skim milk

Procedure:
1. Put the flour in a pan and stir until toasted, it take around 10-15 minutes.
2. Turn off the heat then add the sugar and milk then mix well.
3. Form a paper into a cone shape then put some polvoron, tear the tip to make a hole, then serve, I am sure the kids will enjoy this.

Peach Melba

Peach Melba was invented in 1892 by French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano, Nellie Melba. The sauce neutralizes the sweetness of the ice cream, making it tastes just right .

Ingredients:
vanilla Ice cream
peach slices
peach sauce ( blend some syrup and peach from the can)

Procedure:
1. Scoop an ice cream put some peach slices and peach sauce.

2. Serve and enjoy!