Mely's Kitchen Peach Melba

 A delicious combination of ice cream and peach, I love how the flavors blended in this dessert, wanna try?

Ingredients:
Any flavor ice cream
whipped cream
some slices of peach
some sprinkles or granola

Ice cream

Procedure:
1. Assemble everything in a serving bowl.
2. Serve immediately and enjoy.

Tortang Puso ng Saging

Masarap, madaling lutuin at simple lang ang ingredient.

Mga sangkap:
1 puso ng saging ( saging na saba dahil hindi mapait)
3/4 cup harina
1 sibuyas
2 itlog
asin
paminta

Paraan ng pagluluto:
1. Alisin ang mmatigas na bahagi ng puso, pagkatapos ay hiwain ito at pakuluan hanggang sa lumambot at hiwain ng maliliit.
2. Paghaluin  lahat ng sangkap, pagkatapos ay prituhin hanggang sa maluto.

3. Ihain kasama ng iyong paboritong sawsawan.

Pastel De Belem

A pastel de Belem  is a Portuguese egg tart pastry, common in Portugal, the Lusosphere countries and regions (which include Brazil, Angola, Mozambique, Cape Verde, São Tomé and Príncipe, Guinea-Bissau, Timor-Leste, Goa, Malacca and Macau, introducing them later in Mainland China), and countries with significant Portuguese immigrant populations, such as Canada, Australia, Luxembourg, the United States, and France, among others.


Ingredientes:
    250 g de farinha de trigo
    Água com uma pitada de sal
    150 g de manteiga ou margarina
    1 gema
    80 g de maizena
    1 litro de creme de leite
    12 gemas
    canela em po
    300 g de açúcar
    Baunilha líquida
    Casca de limão (raspas)

Modo de Preparo:
1. Sobre o mármore, faça um monte de farinha.Faça um buraco no meio e coloque uma gema e água o suficiente para obter uma massa maleável.
2. Abra a massa e cubra com 50g de manteiga ou margarina

3.Dobre de tal maneira a obter três camadas de massa (dobre uma parte sobre o meio e a outra por cima)

4.Repita essa operação duas vezes, sempre espalhando 50 gramas de margarina ou manteiga.
5.Abra novamente, espalhe a manteiga e enrole como se fosse um rocambole.Corte o rocambole em fatias de 2 centímetros de grossura.

6. Estenda cada rodela no fundo de uma forminha pequena, forrando também as laterais.

Recheio:
1.Numa panela junte a maizena, creme de leite, canela em po, as gemas e metade do açúcar. Leve ao fogo até ferver
2. Adicione o resto do açúcar, a baunilha líquida (algumas gotas) e as raspas de limão, mexa bem e leve à fervura novamente
3. Desligue e coloque sobre as rodelas de massa
4. Leve as forminhas ao forno médio preaquecido até que estejam bem sequinhas

English Version

ingredients:
     250 g of wheat flour
     Water with a pinch of salt
     150 g butter or margarine
     1 egg yolk
     80 g cornstarch
     1 liter all purpose cream
     12 egg yolks
     1/2 teaspoon cinnamon powder
     300 g sugar
     vanilla net
     Lemon zest

How to prepare:
1. On a table put the flour then make a hole in it and place a yolk and enough water to get a soft dough.
2. Roll out the dough and cover with 50g butter or margarine
3. Fold to get three layers of dough 
4.Repeat this procedure twice, when spreading 50 grams of margarine or butter.
5. Open again, spread the butter and roll it. Cut the rolled dough into slices, 2 inches thick.
6. Extend each slice in the bottom of a small molds also lining the sides.

filling:
1. In a pan add the cornstarch, cream, cinnamon powder, 12 egg yolks and half the sugar. Bring to a boil.
2. Add the remaining sugar, vanilla  (a few drops) and lemon zest, stir well and bring to a boil again.
3. Turn off and put on the dough slices.
4. Bake until done in a preheated oven with 180C temperature.

Essa receita é colaborada por : Rodrigo Melo

Guso Salad

Guso is an edible seaweed that is abundant in the Visayas and Mindanao regions of the Philippines,affordable and delicious, and this is very common in most of the eateries in my place. Personally, I love this seaweed salad together with lukot and lato, I will be posting these kinds of seaweeds soon.

Ingredients for 10 servings:
1/2 kilo guso ( seaweed)
2 cucumber ( sliced)
1 cup vinegar
1 onion ( sliced)
3 small carrots ( Sliced)
50 grams ginger
1 teaspoon sugar
1 cup pineapple tidbits ( optional)
salt to taste

guso

Procedure:
1. Boil a water in a pot then blanch the seaweeds and drain, let cool and cut into your desired length.

 2. Combine all the ingredients and mix well.

 3. Serve with  grilled or fried fish or meat.

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.