Crispy Tofu

I must admit, I am not fond of Tokwa or Tofu. But I like this crispy
tofu recipe we got from Del Monte Kitchenomics.


Crispy Tofu

3/4 k tofu
4 egg whites
2 C japanese bread crumbs
1/4 tsp salt

Dip
1/4 C white sugar
1/4 c mirin
6 TBSP Del Monte red cane vinegar
1/2 c light soy sauce
2/3 c water
2 stalks green onions chopped

Slice tofu into 1/4" thick rectangles. The recipe calls for 1/2"
thickness but I prefer it to be crispier so I sliced it thinner.
Beat egg whites with salt until soft peak stage. Dip tofu.
Dredge in bread crumbs and deep fry. Drain in paper towels.
Set aside

For the dip, simmer together the first 5 ingredients for 5 minutes.
Cool. Add green onions before serving the crispy tofu. I didn't have
green onions so I got some dill from our garden for presentation.

You can also use broiled eggplants instead of tofu.

ETAG Paksiw

I bought a kilo of ETAG (cured meat) during my trip in Sagada
last christmas. Half of it my sister Gay cooked with beans and
the other half we cooked as paksiw.

Etag costs Php180/kilo

ETAG PAKSIW

1/2 k ETAG, sliced into serving pieces
1/2 cup vinegar
1 medium onion, sliced
5 cloves garlic, crushed
1/4 tsp peppercorn, crushed
2 cups water
2 Tbsp white sugar
potatoes slices (optional)

Boil etag for about 30 minutes. Discard broth. Check etag if saltiness
is to your liking. If still too salty for you, boil again for 10 minutes
and discard broth.

In a saucepan, place etag, and the rest of the ingredients. Cook over
slow fire and let simmer until meat is tender and sauce is thick.

If paksiw is too salty for your taste, add slices of potato and simmer
until potato is cooked.

Serve hot with rice.

WHB - Tanglad Juice (Lemongrass Juice)

Since my sister Gay (Ascientistinthekitchen.net) started her food
blog, we have been buying food magazines. One of our favorite is
FOODIE magazine, published by ABS-CBN Publishing Inc. We have
tried some of their recipes and I am sharing one of my favorite,


Tanglad (Lemongrass) Juice
(modified from FOODIE magazine, vol 2 no 1)

3 cups water
6 stalks lemongrass
1/2cup mint leaves
1/2 cup sugar
juice of 3-4 calamansi or 1 lemon

Slice lemon grass about 1/4" in length and pound white part.
In a pot, bring water and lemongrass to a boil. Lower heat
and simmer for 15 minutes. Turn off fire and add mint leaves.
Steep for 15 minutes then strain.

Heat sugar and 3 TBSP water until sugar is dissolve. Add to
infused liquid and stir in calamansi juice. Cool completely.

To serve, fill glasses with ice and pour tanglad juice.
Garnish with stalk of lemongrass and mint leaves on top.
I also tried using spearmint and it tasted ok.

Sharing this drink to all Weekend Herb Bloggers hosted by
Prof Kitty of The Cabinet of Prof. Kitty. Haalo of
CookAlmostAnything oversees the Weekend Herb Blogging
event. Happy Birthday dear Haalo!




We also use Tanglad/Lemongrass
when roasting chicken,
Lechon Manok w/ Tanglad

Boston Tsokolate Champorado

Champorado is a Filipino sweet chocolate porridge.
It is usually served in a bowl with swirls of evaporated milk on top
and a side dish of fried "tuyo" or dried fish.

My grandfather, Lolo Elias, prefers to use Boston brand cocoa powder
whenever he makes champorado for us. And I've developed a likeness to it.
For my instant hot choco, I use 2 sachets of cocoa powder and a
tablespoon of creamer and sugar.


To make champorado, wash 1/2 cup malagkit or glutinous rice and
drain. Cook malagkit with 3 cups water over low heat. Stir constantly
to avoid scorching. Simmer until malagkit is cooked (transparent).
Add 4 sachets of Boston cocoa powder and 1/2 cup sugar. Adjust taste
to your liking. Stir and cook for 3 more minutes.


I prefer my champorado serving with blotches of milk and a sprinkle of sugar on top.

March Harvest

Calamansi

Papaya

Saging (Banana)

Niyog (coconut)