catsup packets, leftovers and pizza

Homemade pizza is so easy to make.

I always keep those leftover breakfast meals ( hotdogs, ham, embutido,
tocino) during the week. Come Sunday, I got plenty for my pizza toppings.
If I forgot to buy pizza sauce from the grocery, I use catsup packets
for the sauce.




















No pizza crust? I use bread instead. Pandesal, sliced bread, monay
sliced thinly. And I am not shy on the toppings. Sprinkle some
Italian seasoning to make it feel "authentic". :D

Pop in the oven toaster for a few minutes.

I've got myself a pizza!




















Those extra pizza, I keep in a tight container and freeze. Next time
I crave for pizza, I just pop one in the toaster.

I just stumbled on Mellow Yellow Monday and I got intrigue.
This one's for all yellow lovers.

   

Crispy Kangkong

Kangkong is abundant in our place. I was complaining to Dad
about the kangkong growing in our backyard. It has taken a lot
of space and needed to be trimmed.  Dad says he’d  make some
pickled kangkong  with the trimmings. And I made crispy kangkong
with the leaves.

kangkong is rich in iron and fiber

crispy kangkong

kangkong leaves
cooking oil for frying

batter:  2 Tbsp cornstarch
            1 Tbsp water
            1/2 teaspoon salt
            2 egg whites

dip:      1 cup yogurt
            1 tsp crushed garlic
             paprika
             curry powder

clean the kangkong and remove the stalks (you can reserve
this to make adobong kangkong). pat dry the leaves using a
napkin. set aside.

mix well the ingredients for the dip.refrigerate.

in a bowl, mix the batter ingredients. heat the oil
until very hot. Dip each kangkong leaves in the batter
and deep fry until the leaves turns dark green. drain
in paper towel.

Serve with yogurt dip.

Sharing this crunchy appetizer
to all Weekend Herb Blogging
enthusiasts hosted by Graziana
of  Erbe in Cucina.

Paho

When summer approaches, I am always on the lookout for Paho.
It's a small variety mango about 2 inches long with a very short season
(a few weeks to a month about March to April).

 Paho can be eaten raw, pickled or made into salsa. It has the pungent
aroma of concentrated dill with a taste of unripe green mango.
.

Paho with tomatoes and salted eggs. A perfect appetizer for
any fried or grilled dish.

This is my entry to Weekend Herb Blogging
event hosted by Simona of Briciole.

Ukoy / Okoy

We always have vegetable lumpia (vegetable spring rolls) during Good friday.

Since it's a no-meat day, tokwa (tofo or soy bean cake) is used. Lunch would

be Lumpiang Hubad (Naked Spring Rolls, a spring roll minus the spring roll 

wrapper hence the name) with sweetened garlic sauce. Leftover veggies would

then be wrapped in spring roll wrapper and fried for supper.

For a change, I tried making Ukoy / Okoy. It's like fried lumpia without 

sauteing the veggies before wrapping in spring roll wrapper. The basic ingredients 

are shrimps, tofu and bean sprout.  I added some carrots, squash (from my uncle's 

farm) and sayote / chayote (Sechium edule)  which we have in our garden.

batter:

       1 cup flour

       1/2 cup cornstarch

       1/2 cup water

       salt and pepper

      

filling:

        1 cup  julienned sayote

        1 cup julienned squash

        1 cup julienned carrots

        1 cup bean sprouts

        1 cup sliced tofu

        1 cup shrimps

oil for frying

      

Make the batter and set aside.  Mixed the vegetables except the tofu.

In a ladle, place the mixed vegetables. Sprinkle the tofu and shrimps

on top. Pour batter just enough to coat. 

Slowly dip in hot oil. Remove ladle and fry until golden brown.

Serve with vinegar and crushed garlic.