Thursday, May 28, 2009

GYO- Burong Mangga

A week before the mangoes were due for harvest, a branch broke off
from the main trunk.

My uncle says it was because of the weight of the fruits.

So here we are with so many green mangoes.

A recipe that calls for green mangoes is Burong Mangga (Pickled Mangoes).

The usual way to do it is to cut the green mangoes into 1 centimeter
thick strips. Discard seeds. Place mangoes in small clean glass jars.
Add about 1 tsp salt and water barely to cover well the mangoes.
This will be ready to serve in 3-4 days.

Here is another recipe shared by chef Jackie Ang Po from Yummy
(April 2009), perfect timing with our green mangoes!

you will need:
3 pieces green mangoes
4 cups water

for the syrup:
2 cups water
1 cup sugar
2 tsp salt

Peel and cut green mangoes into strips. Discard seeds. Boil 4 cups
water and let cool completely. Soak sliced mangoes in the cooled
water overnight.

To make the syrup: Fill pan with water. Add in sugar and salt.
Boil and let cool completely.

Drain soaked mango strips. Place in airtight container. Pour syrup
over the mangoes and cover. Refrigerate 2-3 days.

This is usually served as a side dish. Enjoy!

This month's roundup of Grow Your Own
is hosted by the Daily Tiffin.

Monday, May 18, 2009


Puso ng Saging in
literally means
heart of banana.
It is reddish in
color and heart
A puso ng saging
is consist
of several layers
of red coverings
called bracts and
banana florets
in between.

Often used in Kare-kare or cooked in coconut cream,
as lumpia or spring rolls or even Pate.

A favorite dish at home for Puso ng Saging we call Laksa. It is a
vegetable dish of puso ng saging, squash, shrimps and vermicelli.

Laksa - Ginisang kalabasa at Puso ng Saging
(sauteed Squash w/ Banana Heart/Bud)

1 big Puso ng Saging (Banana Heart/Bud)
1/4 k Kalabasa (squash)
100 gms vermicelli noodles
200 gms small shrimps (you can opt to remove the shells)
1 medium size tomatoes
1 medium size onions
3 cloves garlic crushed
2 TBSP soy sauce
2 C water
salt and pepper to taste

Remove red layers of the puso ng saging until a yellowish core
is revealed. Sliced the core thinly and soaked in salted water.

In a pan, saute garlic until light brown in color. Add onions
and cooked until onions changes color and limped. Add tomatoes,
soy sauce and pepper. Saute for a minute. Add shrimps and cook
until shrimps changes in color. Add water and bring to a boil.
Add squash.

Remove water from Puso ng Saging and add in pan when squash
is already half cook. Sprinkle some salt. Cover and cook until
vegetables are tender. Stir in vermicelli noodles before removing
from heat.

This Weekend Herb Blogging is hosted by Cinzia of Cindystar.
Haalo of Cook Almost Anything oversees this event.

Sunday, May 10, 2009

PPN- Batchoy Tagalog

Batchoy Tagalog is very different from the famous LaPaz batchoy of
Iloilo. It uses pig's blood and Misua in its recipe. Fresh pig's blood is
available in local wet markets. Here in Pila, the butcher gives it for
free when you purchase meat.

Misua or MeeSua or Miswa is a very thin Chinese noodles made from
wheat flour. It signifies long life, hence it is a traditional birthday food.

Batchoy Tagalog

1/2 k. pork belly
1/4 k. pork liver, minced
2 c. pig’s blood
3 siling haba (chili peppers)
1 thumb-sized piece of ginger, minced
1 large onion, halved and sliced thinly
3 Tbsp patis (fish sauce)
salt and pepper to taste
green pepper leaves
1 or 2 bunches of Misua

Refrigerate pig’s blood until needed. Boil pork with water for 30
minutes. Let it cool before cutting pork into 1/2" X 2" pieces.
Save the broth, at least 3 to 4 cups.

In a heavy casserole, place pork slices and cook in medium heat until
the edges of the pork start to brown. Remove from heat. In the same
pan saute ginger with the leftover pork oil until fragrant. Add the
onions and cook until the onions are transparent. Add patis and pork
slices, season with salt and pepper. Add siling haba and simmer for
2-3 minutes. Pour in broth and bring to a boil.Lower heat, cover and
simmer until pork is tender.

Strain pig’s blood into a clean bowl. Mashed solid masses to a pulp
using your hands. Pour into casserole and bring to a boil, stirring
constantly for about 5 minutes. Add liver and green pepper leaves,
cook for another minute or two. Add Misua and simmer for 2 more
minutes. Do not overcook Misua as it will melt and will become paste.
Remove from heat and serve hot.

Serving a bowl to all Presto Pasta
Night lovers through Patsy of
Family Friends & Food who is
hosting this weeks PPN #113.

Saturday, May 2, 2009

April Harvest

Papaya and Mangoes

more Mangoes

Siling Haba / Finger Chilis

Kalabasa / Squash


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