Good Food Community Kitchen

Kuya Abel's Celery Labanos Salad

2012-02-03T22:59:00.000-08:00

Ingredients:
celery
labanos
green tomato
salt
tuna flakes in oil

Procedure:
1. Chop all vegetables into small pieces.
2. Pigain ang labanos para matanggal ang anghan.
3. Lagyan ng konting asin at paghalu-haluin!

Letty's Salsa Dip

2012-01-28T01:05:00.000-08:00

A special salsa that's great with chips and long conversations!
by Letty Millan

Ingredients:
1 kilo kamatis (pula)
2 pcs onion white (big)
wansoy
2 tbsp garlic
5 tbsp vinegar
4 tbsp sugar
5 tbsp patis
2 pcs sili labuyo

Procedure:
1. Chop into small pieces: tomatoes, white onion, wansoy, and garlic.
2. Combine all ingredients.
3. Mix!

Featured Veggie for the Week: Fennel

2012-01-14T20:16:00.000-08:00

Learn more about this herb that comes in your veggie basket this week. :)

Fennel makes you happy!
“Hildegard of Bingen, a herbal writer of the 12th Century, said fennel was a herb for strengthening the eyes, brain, hearing and heart, and that eating fennel made one happy. Fennel’s power of restoring sight was well known to the poet Longfellow, and he wrote, ‘above the lower plants it towers, the fennel with it’s yellow flowers, and in an earlier age than ours, was gifted with the wondrous powers, lost vision to restore’. Dr Edward Shook highly honoured fennel, and in his ‘Advanced treatise on herbology’ wrote how fennel was taken ‘to correct squinting, applied fairly hot to the eye that is affected or turned, more so than the other eye’. Another herbal writer went on to say the virtues of fennel ‘enabled the eye to see with clarity the beauty of nature.’”
http://www.herbsarespecial.com.au/free-herb-information/fennel.html

Fennel is yummy!
“The ‘leaves’ which are dark green, wispy and feather like are also a wonderful medicinal food. Chop them up finely and garnish just about any dish with them. Make fennel leaf tea or put them in soups and salads. I enjoy minced fennel leaf on most fish. I also chop the leaves into fine little pieces and put several tablespoons of it into each serving of salad. Chopped fennel leaf is also tasty in sandwiches! It adds a delicious, light, sweet flavor to your lunch and dinner meals. In the Mediterranean where Fennel is a wild, native plant it has been used for thousands of years as a food. The whole plant, the root, stalk, leaf, flower and seed are a common food. Baked fish stuffed with fennel leaf is a common dish in France.”
http://www.farmfreshtoyou.com/Herb_of_the_Month/HOM_may3_2007_fennel.html

Fennel leaf tea?
“Fennel leaf also makes a good tasting tea. When you drink fennel leaf tea, it helps to settle your stomach. It is good to drink after any meal to help with digestion. If you don’t get around to eating all of your fennel leaf, hang it up in your kitchen or lay it out on a basket and let it dry. Once it is dry, crumble it to a powder and store it in a jar and use it as a seasoning for sauces and marinades. It is a flavorful digestive aid that goes well with just about any other spice combination.”
http://www.farmfreshtoyou.com/Herb_of_the_Month/HOM_may3_2007_fennel.html

Fennel to see!
“For tired or inflamed eyes, boil a handful of leaves in 2 cups of water for 15 minutes. The decoction was soaked in lint and the lint placed over the eyelids for 5 minutes, or the decoction used as an eye bath.”
http://www.herbsarespecial.com.au/free-herb-information/fennel.html

Fennel to be healthy!
“Fennel was traditionally known as the slimming herb as it has a stimulating effect on the metabolism. Chew seeds as a snack for hunger pangs, to depress the appetite and desire for sweets, chocolates and rich cakes. Eat the leaves, stems and seeds, or make a leaf or seed tea for weight loss. Fennel helps the liver and pancreas in the metabolism of fats and sugars. Also, it has been said, fennel helps to dissolve fat deposits of the body. One problem with the accumulation of fat in the body is that it must be mobilised into the blood steam before it can be burnt as energy. Anything which assists this process (which fennel is credited for) will help with weight loss, provided attention is also paid to factors of overall diet and exercise. Fennel as a diuretic herb, increases the expulsion of urine or a build up of fluid retention in the body. Fat cells store a lot of water and as the fat is broken down, this water is released and can pass from the body. Fennel can help with this process, particularly in the early stages of a weight loss program. Eat fennel regularly, preparing it like a vegetable, as it is low in calories. In the Middle Ages fennel seed was chewed during fasting days, as it was said to dull the appetite. A friend told me how she eats fennel seed whenever she has a craving for something sweet. Diabetes had affected many members of her family, and snacking on fennel was her practical way of cutting back on sugar-laden foods, and staying healthy.”
http://www.herbsarespecial.com.au/free-herb-information/fennel.html

Ginataang Kalabasa with Sitaw and Mustasa

2012-01-11T19:43:00.000-08:00

Ingredients:
1/2 kilo kalabasa (squash), cubed
6-8 sitaw stalks (string beans), cut into 2-inch lengths
2-3 heads mustasa
4 cloves garlic, minced
1 medium-sized onion, sliced
1 cup shrimp meat or cubed pork
2 1/2 cups thin coconut milk
1 cup thick coconut milk (for those not fond of cocobut milk, you can use cream or evap... or just enjoy it without cocomilk or cream)
salt and pepper to tasteoil for sautéing

Procedure:
1. In a saucepan, sautè garlic until light brown. Add onions and shrimp (or pork). Mix well.
2. Pour in thin coconut milk. Add kalabasa and sitaw.
3. Season with salt and pepper according to taste.
4. Simmer until vegetables are done but not overcooked. Add mustasa. Pour in thick coconut milk, then remove from heat.

Source: Straight from the farm c/o Marila Castro

Pinakbet (Traditional)

2012-01-11T19:39:00.000-08:00

Ingredients:
1/4 kilo pork belly, cut into small pieces
3 tablespoons oil
2 medium ampalaya, cut into serving pieces
1/4 medium squash, cut into serving pieces
6 pieces okra, halved
1 head garlic, minced
1 big onion, diced
1 1/2 cup water
2 medium eggplants, cut into serving pieces
1/2 teaspoon pepper
1 small ginger, julienned
4 tablespoons sautéed shrimp bagoong
5 pieces string beans, cut into serving pieces
6 pieces tomatoes, sliced

Procedure:
1. Stir fry the pork in oil until lightly browned set aside in a skillet.
2. Stir fry ginger, garlic, onion, and tomatoes in the skillet and mix in the pork.
3. Add the water and shrimp bagoong and let boil.
4. Add the ampalaya, eggplant, okra, squash, and string beans and boil until cooked.
5. Flavor with pepper to taste.

Source: Straight from the farm c/o Marila Castro

Pinakbet Ilocano

2012-01-08T19:19:00.000-08:00

Ingredients:
1/2 cup squash, cubed
5 pcs string beans, cut 3 inches long
5 pcs okra, sliced lengthwise
1/4 cup patani (optional)
6 pcs eggplant, halved
3 pcs tomatoes, quartered
1 tbsp. ginger strips
3 cloves garlic, crushed
2 pcs onions, quartered
1 tbsp. fish bagoong
1/4 kilo bagnet or pork belly, fried until crispy ( for vegan, replace with fried gluten )
1 cup water

How to cook:
1. In a saucepan, arrange the vegetables in the following order: squash, string beans, okra, patani, eggplant, tomatoes, ginger, garlic and onions.
2. Top with bagoong and bagnet. Add water. Cover and bring to a boil. Lower heat and simmer.
3. Slowly stir with a ladle to make sure that all portions are cooked. Simmer until almost all the liquid is conserve hot. Serves 4.

Source: Straight from the farm c/o Marila Castro

Wing Bean Salad

2011-12-16T20:27:00.000-08:00

Wing Bean Salad (yum tua pu – ยำถั่วพู) is a central Thai dish featuring “wing beans” which are blanched and tossed with coconut milk, roasted chili paste, toasted coconut, tamarind, palm sugar and peanuts. If you can’t get wing beans where you are, they can be substituted with green beans or snap peas.

Ingredients:
2 cups wing beans
2 eggs
1/4 cup toasted coconut
2 teaspoons roasted peanuts
3/4 cup coconut milk
1 tablespoon lime juice
2 tablespoons roasted chili paste
2 tablespoons tamarind paste (about 2 teaspoons tamarind pulp + 2 tablespoons hot water)
1 1/2 teaspoons fish sauce
1 teaspoon palm sugar
vegetable oil for frying the shallots
3-4 small dried chilies
2-3 medium sized shrimp
2 tablespoons shallots (1 tablespoon if you use pre-fried shallots)

Procedure:
1. Slice the fresh coconut meat into matchstick size strips, about 1″ (2cm) long. Remove the skin of the shallots and slice thinly.
2. Roast the coconut on medium heat in a dry pan until light brown. Keep stirring so it doesn’t burn. Set aside on a flat plate to cool.
3. If your peanuts are not already roasted, dry roast them now like you did the coconut. Crush the peanuts with a stone mortar & pestle or the side of a heavy knife.
4. Fry the shallots in enough vegetable oil to cover them on medium heat until golden brown. Be careful not to burn. Remove before dark brown as they will continue to cook for a minute or two once removed from the pan. (You can cheat here and buy pre-fried shallots in a container at many Asian groceries.)
5. Fry the chilies in the oil until browned.
6. Boil the eggs in water until hard-boiled, about 10 minutes. Replace the hot water with fresh cold water to stop the cooking. Peel and slice however you wish (halved, quartered, or sliced thin like shown).
7. Clean the shrimp by peeling off the heads and legs, and removing the “vein” (intestine), but leave the tail on.
8. Trim off the ends of the wing beans and boil whole in salt water for less than a minute — just enough time to turn a darker green. You want them to still be crisp & crunchy. Rinse in cold water and slice into 1/4″ pieces (as shown).
9. Heat the coconut milk in a pan until boiling. Add the shrimp and cook until pink. Turn off heat and add the palm sugar, tamarind paste, roasted chili paste, lime juice, fish sauce, peanuts and coconut. Mix well.
10. Add the wing beans and mix. Remove to a plate and arrange the eggs along side. Garnish with the fried shallots and chilies.

Source: http://www.realthairecipes.com/recipes/wing-bean-salad

Tomato and Sweet Onion Crumble

2011-12-09T19:19:00.000-08:00

Leftover bread, tomatoes from the garden, and Walla Walla sweet onions inspired Megan Wentworth of Portland, OR to create this easy, savory side dish.

Ingredients:
1 tablespoon olive oil
2 sweet onions (about 1 lb. total), such as Walla Walla or Oso, peeled and thinly sliced
3 cloves garlic, peeled and minced
2 pounds ripe tomatoes, rinsed, cored, and sliced (1/4 in. thick)
1/3 cup chopped fresh basil
3 tablespoons chopped fresh oregano leaves
Salt and pepper
4 slices crusty artisan-style bread (each about 1 in. thick and 3 by 5 in.), cut into chunks
1/4 cup (1/8 lb.) butter
1/2 cup grated parmesan cheese

Procedure:
1. Heat oil in a 10- to 12-inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2- to 3-quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper.
2. In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes.
3. Bake in a 350° oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm.

Source: http://www.myrecipes.com/recipe/tomato-sweet-onion-crumble-10000001010527/

Taro (Gabi) Meatballs

2011-12-04T02:57:00.000-08:00

Ingredients:

1 pound ground lean pork or any ground meat of your choice
½ pound of shrimps – shelled, deveined and finely chopped
200 grm of taro – peel, steamed and mashed
6 water chestnut – cut into small cubes
1 small carrot – finely grated
3 spring onions – cut small
1 egg
2 tbsp of cornstarch
1 tsp five spice powder (optional)
2 tbsp oyster sauce
2 tbsp soy sauce
½ tsp sesame oil
½ tsp pepper
Salt to taste

Procedure:
1. In a mixing bowl, mix all the ingredients together and put it aside in the fridge to marinate for an hour.
2. Shape the meatballs into desired size and deep fry it in medium heat until cooked and golden brown. Serve warm or at room temperature.

Note: If you prefer to bake them, make sure you drizzle them with a little olive oil before baking them in a preheated 400 degree oven for about 30-35 minutes or until cooked through.

Source: http://www.mykitchensnippets.com/2009/09/taro-meatballs.html

Banana Blossom Salad

2011-11-27T18:52:00.000-08:00

Ingredients:
2 small banana blossoms, or 1 litre of well-packed finely julienned banana blossom strips
2 tbsp. white vinegar
4 tbsp. white vinaigrette, recipe follows
300g shredded, poached chicken breast
¼ tsp. salt
1/8 tsp. pepper
2 tsp. fresh lime juice
1 ruby red grapefruit, sectioned and each segment torn into thirds, optional
2 tsp. chopped rau rum (Vietnamese mint), or regular mint
6 tbsp. chilli fish sauce
4 tbsp. crispy shallot flakes
4 tbsp. chopped roasted peanuts

For the white vinaigrette:
170g sugar
1 tsp. salt
250ml white vinegar
250ml water

Procedure:
1) Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well packed strips into a bowl. Add the white vinaigrette and toss for a few seconds. Pour off the excess liquid.

2) In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chilli fish sauce and mix together thoroughly.

3) To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.

4) For the white vinaigrette: Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.

Source: http://www.foodnetworkasia.com/recipes/banana-blossom-salad.html

Grilling: Eggplant and Goat Cheese Spirals

2011-11-19T19:32:00.000-08:00

Ingredients (serves 4 to 6):

1 eggplant
olive oil for brushing
1/3 cup chopped fresh chives
3 cloves garlic, minced
balsamic vinegar for sprinkling
Leaves from 12 fresh thyme sprigs, finely chopped
1 log fresh goat cheese, at room temperature

Procedure:
1. Cut off and discard a thin slice from the stem and blossom ends of the eggplant. Cut the eggplant lengthwise into slices 1/4 inch thick. Lay the slices on a double thickness of paper towels and sprinkle generously with salt. Let stand until beads of water appear on the surface, about 20 minutes. Rinse with cold running water to remove the salt and bitter juices, then pat dry with additional paper towels.

2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Brush the eggplant slices lightly on one side with olive oil, then place them on the grill in a single layer, oiled sides down. Brush the tops with additional oil and grill until the eggplant begins to soften and the grill marks are clearly visible, then turn and continue grilling until soft but not too deeply browned, about 4 minutes total. As the eggplant slices are done, use tongs to transfer them to a large platter.

3. Arrange half of the slices in a single layer on another platter and sprinkle with salt and freshly ground pepper to taste. Scatter half each of the chives and garlic evenly over the slices and sprinkle with a little balsamic vinegar. Sprinkle all the thyme evenly over the top. Top with the remaining eggplant slices, again in a single layer, and scatter the remaining chives and garlic over the top. Sprinkle with a little more vinegar. Let stand in a cool place for at least 2 hours, or cover and refrigerate for up to 3 days.

4. When ready to serve, carefully spread each eggplant slice with an equal amount of the goat cheese and roll up into a tight spiral. Secure with a toothpick, if desired. Serve at room temperature.

Source: http://www.seriouseats.com/recipes/2009/02/grilling-eggplant-and-goat-cheese-spirals-recipe.html

Okra Sauteed in Paprika

2011-11-11T23:26:00.000-08:00

Recipe by Chef Tatung

Ingredients:
okra
tomatoes
onion
garlic
lots of paprika
bit of oil

Procedure:

1. Chop up ingredients.

2. Saute and season.

3. Cook until dry and okra is practically toasted.

Char tried this recipe and she says, "Sarap! My mom loves it!"

For more recipes by Chef Tatung, log on to cheftatung.blogspot.com.

Pasta with Tuna, Arugula, and Hot Pepper Recipe

2011-11-04T22:43:00.000-07:00

Ingredients:

1 pound dried fettuccine, spaghetti or linguine (use gluten-free pasta for gluten-free version)
1/2 cup extra virgin olive oil
2 large garlic cloves, or more to taste, finely minced
Generous pinch hot red pepper flakes
2 6-ounce cans tuna packed in olive oil, drained
Kosher salt
1/2 to 3/4 pound baby arugula

Method:

1. Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente.

2. While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.

3. Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula. Toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.

Serves 4.

Source: http://simplyrecipes.com/recipes/pasta_with_tuna_arugula_and_hot_pepper/

Odong, Sardinas at Patola a la MaiMai

2011-10-29T22:41:00.000-07:00

This is a soup or dish that is perhaps much better known to folks from the Visayas and Mindanao, compared to those from Luzon. It is economical, delicious and satisfying comfort food at its best. Super easy to make, fills the tummy and leaves a taste imprint that many Visayans apparently carry to their graves!

Ingredients:

Vegetable oil for sauteeing

4 cloves garlic, minced

1 small onion, chopped

3 tomatoes, sliced

2-3 small tins of sardines

patola, sliced

odong noodles

1/2 cup water

Procedure:

1. Simply saute some onions, garlic and tomatoes in some vegetable oil.
2. Add 2-3 small tins of sardines (I think spicy sardines work better)
3. Add some water and boil.
4. Add some sliced patola (angled loofah) and simmer a few minutes.
5. Add the odong noodles and cook until just right.
6. Season with salt and pepper. Some folks add a touch of vinegar.
7. Serve immediately and eat with lots of rice!

Source: http://www.marketmanila.com/archives/odong-sardinas-at-patola-a-la-maimai

Banana Heart Burger

2011-10-21T18:57:00.000-07:00

Want your kids and husband to eat gulay? Here's an interesting and healthy twist on burger patties that they'll surely love!

Ingredients:

1 puso ng saging
1 tbsp salt
1 small carrot, grated
1 small onion, chopped finely
1 bunch of kinchay, chopped
5 cloves garlic, chopped finely
1 tsp black pepper, cracked
1/4 cup Worcestershire sauce
1 tbsp olive oil
2 eggs
1/2 cup flour

Procedure:

To use the puso ng saging, remove the red layers till you get to the yellowish core.
Chop the core finely then add the salt. Mix then press the chopped core to remove as much liquid as you can.
Put in a bowl then add carrots, kinchay, onion, garlic, black pepper, Worcestershire sauce and olive oil.
Mix thoroughly before adding the eggs and flour. (Cook about a tbsp of this mixture to check for taste. Adjust taste according to your preference.)
Shape into burger patties then pan fry in a non-stick pan.
To assemble the burger, toast sliced bread.
Spread mayonnaise on one side, add sliced cheese then the patty.
Top with slice cucumber and tomatoes and a dollop of coleslaw.
Cover with toasted sliced bread.

Source: http://ascientistinthekitchen.net/asian/banana-heart-burger/

Papaya Salad (Som Tam)

2011-10-15T20:06:00.000-07:00

Ingredients:

50 grams shredded papaya

20 grams shredded carrots

5 cloves garlic

1-3 siling labuyo

1/2 tomato, cut into quarters

1 sitaw, cut into 1 in size

20 grams peanut

2 tbsp patis

1 tbsp brown sugar

1/4 cup calamansi juice

Procedure:

1. Put garlic, siling labuyo, and sitaw in the mortar and pound gently.

2. Add brown sugar, calamansi juice, and patis. Pound everything together gently, till sugar is dissolved.

3. Adjust taste as necessary.

4. Put in the papaya, carrots and tomato and pound a few more times.

5. Add the peanuts, pound to crush peanuts then serve.

Source: http://ascientistinthekitchen.net/blogging/thai-cooking-session-with-the-bloggers-papaya-salad

Pinoy Kimchi

2011-10-09T00:52:00.000-07:00

Kimchi, Korea's national dish, is an extremely healthy food as it consists mainly of vegetables, contains a high amount of dietary fibers, and is low in calories. Instead of the usual Chinese pechay, we'll replace it with our very own native pechay!

Ingredients:

1/2 kilo native pechay
2 large Korean radish
1 cup salt

For Kimchi paste:

7 tbsp fish sauce
1 large onion
1 bundle green onion cut in strips
1 whole garlic
2 thumb size ginger
1 cup red pepper powder
1/2 cup sweet flour
4 tbsp sugar
3 cups water

Procedure:

Wash cabbage and cut into 4 halves. Sprinkle with salt make sure it is well mixed with cabbage leaves. Set aside and let stand at least one hour.
In a separate bowl, add radish and sprinkle with salt. Mix thoroughly using hand. Set aside and let stand at least an hour.
After an hour, wash cabbage leaves thoroughly in flowing water 2 - 3 times. Drain excess water and set aside. The same procedure with radish.

For Kimchi Paste:

Dilute 1/2 cup of sweet flour in 3 cups of water in large pan.
Add sugar, while continuously stirring in medium heat until the sauce thickens. When sauce is thickened enough turn off heat. Place the sauce in mixing bowl.
Add fish sauce, pepper powder, and mix thoroughly.
In separate bowl, combine onion, garlic and ginger. Put in blender until it becomes paste like. Then Combine with kimchi paste in bowl.
Add chopped green onion and 1 small chopped radish. Combine all the mixtures then mix thoroughly until well blended paste.

Last part: Fermenting

Combine the cabbage, radish, and paste in one container. Make sure it is well blended and covered with paste.
Place in safe container and leave for a month or more.

Source: http://www.filipinocooking.net/korean-recipe/how-to-make-kimchi

Ampalaya & Green Mango Curry

2011-09-30T22:38:00.000-07:00

In India, karela, or our ampalaya, is a cure for every ailment under the sun. Karela is one of nature’s bountiful gifts to mankind. Rich in iron, the bitter gourd has twice the beta carotene of broccoli, twice the calcium of spinach, twice the potassium of bananas, and contains vitamins C and B1 to 3, phosphorus, and good dietary fiber. Bitter melon has an action similar to insulin thus helping in glucose metabolism. It is used for treating diabetes mellitus. It also works as an appetizer, and aids digestion and assimilation because it promotes the secretion of digestive enzymes.

Ingredients:

(Serves 3-4)

3 Ampalaya (Karela)
1 green/unripe mango
1/2 tsp chilli powder or to taste
3 tbsp jaggery (can be replaced by brown sugar)
salt to taste

1 tsp oil
5-6 cloves of garlic, peeled (less, if the garlic cloves are fat)

1/2 red onion

Method:

1. Cut the bitter gourds vertically in half. Take out hard seeds, if any, and discard. Slice the bitter gourds, and put the slices onto a kitchen paper as shown in the picture.

2. Sprinkle salt over the bitter gourd slices, and wrap them tightly in the kitchen paper. This makes the bitter gourds "more tolerably bitter."
3. Once the bitter gourd slices are dryish (or the kitchen paper is too wet to take any more of their juice), chop the green mango without removing the peel in bite-sized pieces. Remove the mango seed.
4. Now heat 1/2 cup water in a pan, and add the bitter gourd slices to it. Cover and cook for a few minutes. Once they are softer, add the mango pieces and cook further. Add some more water (about 1/4 cup), if necessary.
5. Once the mango pieces are cooked too, add chilli powder and jaggery or brown sugar. Taste the curry, and add salt, if required. (Please keep in mind that we added salt to bitter gourd slices at Step 2.) Also, please check whether you'd like to add more jaggery.
6. Let the curry simmer gently. At the same time, heat a ladle for Tadka (In Indian cuisine, it's a mixture of spices that flavors their food ). Add oil. Crush the peeled garlic cloves (but please do not make fine pieces or paste). Once the oil is hot, add the crushed garlic, and let it brown a little.

7. Add the 1/2 red onion and saute.
8. Add the Tadka to the curry and cover the pan immediately. Turn the heat off, and let the flavours blend.
9. Serve this deliciously bitter-sweet-sour-garlicky curry with phulkas or with rice. (For a change, you could also add broken red chilli pieces to the Tadka. You could omit the chilli powder then.)

Source: http://happyburp.blogspot.com/2006/07/bitter-gourd-green-mango-curry.html

Okra and Tomatoes

2011-09-23T20:07:00.000-07:00

Use fresh okra for this recipe if you want to avoid okra's characteristic slimy texture.

Ingredients:

5 Tbsp vegetable oil
1 celery rib, sliced thin
1/2 onion, sliced thin
1 jalapeño chile, seeded, sliced thin
3 garlic cloves, sliced thin
1 Tbsp tomato paste
2 Tbsp red wine vinegar
1 1/2 cups chicken or vegetable broth (use vegetable broth for vegetarian version, and gluten-free broth for gluten-free version)
1 teaspoon minced fresh rosemary
1/2 to 3/4 pound fresh okra
5 plum tomatoes, diced
Salt and pepper

Procedure:

1. Heat 3 tablespoons of the vegetable oil in a large sauté pan or wide, shallow pot over medium-high heat. When the oil is hot, sauté the onion, jalapeño and celery for 2 minutes, stirring once or twice. Add the garlic and sauté for another minute or two.
2. While the vegetables are sautéing, mix the tomato paste, broth and vinegar until they are combined. Add to the pan with the vegetables and bring to a boil. Add the rosemary and a pinch of salt.
3. As the sauce is boiling, slice the okra on the bias to create diagonal pieces. The reason for diagonal slicing is to expose as much of the interior of the okra as possible. Wait to cut the okra until the last minute because it helps make them less slimy.
4. Heat another pan over high heat for a minute or two. Add the remaining oil and get it almost smoking hot, which should take 1-2 minutes. Add the sliced okra and spread out in a single layer in the pan. Let the okra brown for at least a minute before you move them. The goal is to cook the okra quickly at very high heat without moving it too much. The high heat sears the okra and helps limit the slime factor. Sear the okra for 3-4 minutes, stirring only 2-3 times.
5. As soon as the okra is done, add it to the boiling sauce. Add the diced tomatoes and reduce the heat to a simmer. Cook for 5 minutes, no longer. The tomatoes should still be a bit firm, and you don't want to cook the okra to the point it starts releasing slime.
6. Turn off the heat, grind black pepper over everything and taste once more for salt. Add if needed.
7. Serve over steamed rice or with lots of crusty bread.

Yield: Serves 4 as a side dish.

Source: http://simplyrecipes.com/recipes/okra_and_tomatoes/

Papaya and Egg Yolk Pudding

2011-09-18T00:35:00.000-07:00

This unique dish which originated from Portuguese settlers in Mozambique is an intriguing blend of papaya fruit and egg yolk, making an unusual dessert.

INGREDIENTS:

1 medium sized ripe papaya

5 egg yolks

2 cups sugar

2 or 3 lemons or limes

1/4 cup water

4 cloves whole

3 inch piece of stick cinnamon

PROCEDURE:

1. Peel, seed and coarsely chop the papaya.

2. Squeeze the lemons or limes to obtain 1/4 cup of strained juice.

3. Using a very fine rasp, rub the lemon/lime peel to obtain 1/2 tsp of zest.

4. Add the papaya, lemon or lime juice and water to the jar of an electric blender and blend on high for plus minus 45 seconds.

5. Scrape down the sides of the blender jar with a rubber spatula. Repeat the blending process until the mixture is smoothly pureed.

6. Using the back of a table or dessert spoon, rub the puree through a fine sieve into a 2 or 3 quart stainless steel or enameled pan.

7. Add the sugar, mixing well to ensure even distribution. Add the cloves and cinnamon stick.

8. Stir constantly while bringing to boil over high heat.

9. Cook until a few drops of the mixture immediately form coarse threads when dropped from a spoon into cold water. (The mixture needs to be stirred regularly, until this point is reached.)

10. Remove the pan from the heat and, using a slotted spoon, remove the cloves and cinnamon stick. Discard the cloves and cinnamon stick.

11. Using a wire whisk, or electric beater if preferred, beat the egg yolks vigorously, in a deep heat proof, bowl, for about a minute, until the yolks thicken slightly.

12. Pour the hot syrup into the egg yolks in a thin stream, beating constantly and vigorously while doing so.

13. Continue to beat the mixture until it is smooth and thick. It should now be a deep bright yellow color.

14. The mixture should be divided into 4 individual heat proof dessert dishes and left to cool to room temperature. The dessert will continue to thicken while it cools.

15. The dish should be served immediately once it reaches room temperature, or alternatively it may be completely chilled in a refrigerator before serving. The lemon/lime zest may be sprinkled on top of the dessert before serving.

Source: http://africhef.com/PAPAYA-AND-EGG-YOLK-PUDDING.html

Waka Waka Saba! (Kelewele Plantains Banana)

2011-09-11T05:38:00.000-07:00

Simple to make, kelewele are plantain cubes, sprinkled with spices, and fried in hot oil. Kelewele are often sold by African street vendors. Originally from Ghana, kelewele have been popularized in America by several Kwanzaa books and websites.

What you need:

four to six plantain bananas; ripe, but not past ripe, peeled and cut into bite-sized cubes
one-half teaspoon cayenne pepper or red pepper
one-half teaspoon peeled, grated fresh ginger root
one teaspoon salt
two tablespoons water
palm oil or vegetable oil for frying

What you do:

Grind together grated ginger root, pepper, and salt, then mix with water.
In a glass bowl toss together the plantain cubes and spice mixture.
In a deep skillet, heat oil (just deep enough to allow plantains to float) to 350 degrees F. Fry plantains, turning once, until golden brown on both sides. (Don't try to fry them all at once; they should not touch each other while frying.)
Drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve kelewele immediately.

Fresh ginger, cayenne pepper, and salt seem to be the most typical combination of spices used to make kelewele. Some recipes get a little fancier and add ground cloves, nutmeg, cinnamon, chili powder, or red pepper flakes. Some replace the water with lemon juice; others use no liquid at all and call for the plantains to be tossed in the dry spices. Letting the plantains marinate in the spice mixture for ten or twenty minutes is also recommended by some.

*This recipe is dedicated to GFC's very own Crystal Anievas who is currently doing volunteer work in Ghana.

Source: http://www.congocookbook.com/vegetable_and_side_dish_recipes/kelewele.html

Puso ng Saging Kilawin

2011-09-04T18:18:00.000-07:00

By Chef Tatung

Ingredients:
puso ng saging
thumb-size ginger
whole red onion
3 tomatoes
sili
1 tsp salt
1 tbsp sugar
gata
1 cup vinegar

Procedure:
1. Quarter puso ng saging, remove center, boil, and chop.
2. Roll around a bbq stick to collect and remove sticky sap.
3. Make vinaigrette: diced ginger, onion, tomatoes, sili, salt, sugar, gata, vinegar.
4. Mix.

Learn more recipes from Chef Tatung by logging on to his website or Facebook page!

Goat Cheese Arugula Pizza

2011-08-27T10:54:00.000-07:00

Ingredients:

1 unbaked pizza crust
6 tablespoons prepared pesto sauce
3 roma tomatoes, thinly sliced
1 (8 ounce) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil

Directions:

Preheat oven according to pizza package instructions.
Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

Source: http://allrecipes.com/Recipe/goat-cheese-arugula-pizza---no-red-sauce/detail.aspx

Kangkong and Banana Blossoms Cheese Dip

2011-08-26T23:56:00.000-07:00

Check out this awesome video featuring your Good Food friend Ron Genato making this yummy recipe. The video was edited by stakeholder Marielle Nadal.

Serves 4 Prep Time 20 minutes Cooking Time 20 minutes

Ingredients:

1 medium (about 180 grams) banana blossom, tough outer layers removed
1/2 bar (110 grams) cream cheese, softened
1/2 cup grated Cheddar cheese
1/4 cup sour cream
1 teaspoon minced garlic
1 1/2 cups kangkong leaves, blanched, squeezed, and chopped
salt and pepper to taste
1/4 cup grated melting cheese (quick-melt or mozzarella)
grilled or toasted bread slices, to serve

Procedure:

1 Slice banana blossom in half. Boil in water for 3 to 4 minutes or until tender. Chop into 1-inch pieces. Set aside.

2 Combine cream cheese, Cheddar cheese, sour cream, and garlic in a mixing bowl. Using an electric hand mixer or a wooden spoon, blend mixture until smooth and creamy.

3 Fold in banana blossoms and kangkong. Season with salt and pepper. Mix well.

4 Butter a 2-cup capacity baking dish. Pour mixture into the baking dish. Top with grated melting cheese.

5 Broil under a turbo broiler or in a preheated oven at 350ºF for 15 to 20 minutes or until cheese has melted and the top is lightly browned.

6 Serve with grilled or toasted bread slices.

Recipe source: http://www.yummy.ph/recipe/kangkong-and-banana-blossoms-cheese-dip

Pechay and Mushrooms Stir Fry

2011-08-20T21:44:00.000-07:00

Ingredients:

a large bunch of pechay
3-4 bawang na mura (spring garlic bulbs)
5-6 black mushrooms
3 tbsps. of oyster sauce
1/2 tsp. of sesame seed oil
1 tsp. of tapioca (or corn) starch
2 tbsps. of cooking oil
salt, pepper, and sugar

Cooking procedure:

1. If using dried mushrooms, soak in warm water for 20 minutes. When rehydrated, cut off the stalks and cut the caps into quarters (or dice them if the mushrooms are rather large).

2. Dissolve the starch in a cup of water. Stir in the oyster sauce and sesame seed oil and mix to blend well.

3. Cut off the root ends of the pechay.

4. Cut off the roots and dice the spring garlic bulbs.

5. Heat the cooking oil in a wok or skillet. Saute the spring onion bulbs until fragrant. Add the pechay and mushrooms and toss lightly for about 30 seconds. Season with salt, pepper and a little sugar. Pour in the starch solution and cook, stirring lightly, until the sauce thickens and becomes clear.

6. Serve at once.

Source: http://homecookingrocks.com/pechay-and-mushrooms-stir-fry

Stuffed Squash Blossoms with Mabolo and Macopa Filling

2011-08-13T21:56:00.000-07:00

You can serve this dish as an appetizer paired with a garlic-mayo dip. Buy your squash flowers on the day you plan to prepare and serve this dish because they tend to wilt quickly.

Serves 4 to 6 Prep Time 35 minute Cooking Time 18 minutes

Ingredients:

2 bunches (approximately 20 pieces) squash (kalabasa) blossoms
3 tablespoons oil, divided
1 medium white onion, minced
1 cup canned button mushrooms, drained and chopped finely
salt and ground black pepper to taste
2 tomatoes, seeded and chopped finely
2 tablespoons minced tambis or Malay apple (macopa)
1/2 cup finely cubed kesong puti
3 egg whites, beaten lightly

Procedure:

1 Prepare the squash blossoms: Snip off the stems, wash, and gingerly pat dry with paper towels. Remove the pistil from each flower. Set aside.
2 In pan, heat 1 tablespoon oil. Sauté onion for a couple of minutes. Add mushrooms and cook for about 3 minutes. Remove from heat and transfer to a bowl. Add tomatoes. Season with salt and pepper.
3 Add macopa, mabolo, and kesong puti. Toss well.
4 Using a teaspoon, stuff filling into the squash blossoms.
5 In a nonstick pan over medium heat, pour remaining oil. Dip each stuffed squash blossom into the egg whites and pan-fry, turning once to make sure both sides are cooked through.

Crunchy tip If you want it crunchy, combine rice flour, egg white, and water to make a batter with a pancake like consistency. Dip stuffed squash blossoms into the batter and deep-fry quickly.

Photography by David Hanson | Recipe & Food Styling by Jun Jun de Guzman | Prop Styling by Elaine P. Lim

Source: http://www.yummy.ph/recipe/stuffed-squash-blossoms-with-mabolo-and-macopa-filling

Cucumber and Mint Salad with Vinaigrette

2011-08-06T22:28:00.000-07:00

Best with: Hearty stews like pochero, callos, and cocido.

Ingredients:

2 cucumbers (rinsed and sliced finely)
2 teaspoons salt
2 tablespoons finely chopped mint
1 tablespoon cane vinegar
1/2 teaspoon sugar
2 1/2 tablespoons canola oil
salt and pepper

Procedure:

1 Toss 2 cucumbers (rinsed and sliced finely) with 2 teaspoons salt.

2 Place in strainer, drain water; squeeze dry.

3 Mix in 2 tablespoons finely chopped mint. Refrigerate.

4 Make the dressing: Mix 1 tablespoon cane vinegar, 1/2 teaspoon sugar, 2 1/2 tablespoons canola oil; season with salt and pepper. Toss with cucumber.

5 Let stand for 30 minutes. Chill for 2 hours.

Photography by Miguel Nacianceno / Recipes and Food Preparation by Jun Jun De Guzman / Styling by Paulynn Chang-Afable and Elaine Lim / Art Direction by Jonathan Roxas

Source: http://www.yummy.ph/recipe/cucumber-and-mint-salad-with-vinaigrette

Green Papaya Salad with Shrimp

2011-07-30T22:19:00.000-07:00

Ingredients:

1/4 pound small shrimp (about 9), shelled

For Dressing:

1 large garlic clove, forced through a garlic press
3 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon sugar
1 small thin fresh red or green Asian chili (1 to 2 inches long) or serrano chili, or to taste, seeded and chopped fine (wear rubber gloves)

3/4 pound green papaya, peeled, seeded, and coarsely shredded, preferably in a food processor (about 3 cups)
1 carrot, shredded fine
1/3 cup fresh coriander leaves, washed well and spun dry
2 tablespoons roasted peanuts, crushed

Procedure:

In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.

Make dressing:
1. In a large bowl whisk together dressing ingredients until sugar is dissolved.

2. Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.

3. Serve salad sprinkled with peanuts.

Source: http://www.epicurious.com/recipes/food/views/Green-Papaya-Salad-with-Shrimp-10520

Malunggay Siomai Wrapped in Pechay Leaves

2011-07-23T23:00:00.000-07:00

Put a Pinoy twist to your siomai by wrapping them in petchay leaves.

Prep Time 10 mins Cooking Time 15 mins

Ingredients:

250 grams ground pork
2 teaspoon liquid seasoning
1 teaspoon Chinese cooking wine (Shaoxing wine )
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon sesame oil
1/8 cup carrots, grated
1/4 cup shiitake mushrooms, rehydrated
1 tablespoon bread crumbs
2 bundles malunggay leaves, roughly chopped
pechay leaves, separated the green part from the white stem
1 leeks or green onion, cut into slits
soy sauce
chili paste (optional)

Procedure:

1  Prepare the steamer.

2  Make the filling: In a bowl, combine all the ingredients except for the pechay leaves and young onion stems until thoroughly mixed. Set aside.

3 To prepare pechay, separate stems from leaves. Blanch 30 seconds, remove, then shock in cold water.

4  Form pork filling into balls. Wrap each ball with pechay leaf and tie securely with green onion slits.

5 Place wrapped siomai in steamer. Steam for about 12 to 15 minutes. Serve with soy sauce and chili paste on the side, if desired.

Recipe by Lessie Galindo / Photography by Jomar Retuya
Source: http://www.yummy.ph/recipe/malunggay-siomai-wrapped-in-pechay-leaves

Saba Banana Crumble

2011-07-16T23:08:00.000-07:00

This supremely easy dessert highlights the comforting sweetness of saba bananas. Use only ripe bananas for this recipe. If the saba bananas are unripe, they may be sweetened with syrup but may not soften as much as the ripe ones.

Serves 6 Prep Time 15 minutes Baking Time 45 minutes

Ingredients:

10 pieces saba bananas
1 cup brown sugar
1 cup water
1 teaspoon cinnamon
1 cup sugar, plus extra for topping
1 cup all-purpose flour
1 cup slightly softened butter or margarine
banana slices and powdered sugar for garnish
vanilla ice cream to serve

Procedure:

1  Cook the bananas in simple syrup: In a large pot, combine bananas, sugar, and water. Bring to a boil then lower heat to simmer. Let simmer until liquid is thick and syrupy and bananas are tender, about 20 to 25 minutes. Set aside.

2  Preheat oven to 350°F.

3  In a bowl, combine cinnamon, sugar, and flour. Cut in the butter and mix with your hands or by using 2 knives scissors-style until mixture is mealy. The consistency should be like wet sand; if it’s too wet, add flour a tablespoon at a time.

4  Divide the cooked bananas and the syrup into 6 small ramekins. Top each ramekin with the prepared crumbs. Lightly sprinkle with sugar for additional caramelization. Bake in preheated oven for about 20 minutes or until tops are golden brown. If desired, set aside a few banana pieces for garnish. Lay banana slices on top and brulée, or simply sprinkle with powdered sugar. Serve with vanilla ice cream, if desired.

Photography by At Maculangan | Recipe by Poch Jorolan | Food Styling by Rachelle Santos | Prop Styling by Elaine P. Lim

Source: http://www.yummy.ph/recipe/saba-banana-crumble

Ampalaya and Shrimp Salad

2011-07-09T23:13:00.000-07:00

In this salad, bitter ampalaya shares the salad with sweetish shrimps.

Serves 4 to 5 Prep Time 30 minutes Cooking Time 10 to 15 minutes

Ingredients:

1 small bitter gourd (ampalaya), washed and sliced
1/4 kilo small shrimps, washed and boiled
salt and ground pepper
1 tablespoon honey
1/2 cup cottage cheese, drained

Procedure:

1 Wash ampalaya slices three times. Set aside.

2 Shell the shrimps then toss together with the ampalaya slices. Season with salt and pepper
then pour in the honey.

3 Toss in cottage cheese. Mix well. Chill for 2 hours before serving.

Serving tip This side salad tastes better (read: a lot less bitter) when served cold. Refrigerate it for two to three hours before serving.

Photography by Patrick Martires / Styling by Paulynn Chang-Afable / Recipe by Jun Jun de Guzman

Source: http://www.yummy.ph/recipe/ampalaya-and-shrimp-salad

Bangus with Dahong Sili

2011-07-02T23:19:00.000-07:00

By GFC Stakeholder Tet Elomina

Ingredients:
1 medium boneless bangus
1/4 c sukang paombong
2 cloves garlic, crushed
1 tbsp cooking oil
1 medium onion chopped
1 medium tomato, diced
2 cups fish broth
6 pcs whole peppercorns
a big handful of dahong sili

Procedure:
1. Marinate the bangus in garlic and vinegar for half an hour
2. When ready to cook, remove the bangus from the marinade and cut into cubes, sit aside.
3. Remove garlic from the marinade and saute in 1 tablespoon oil until golden brown.
4. Add the chopped onions and cook until wilted then add the diced tomato. Cook for 5 minutes
5. Add the fish broth and marinade. Let cook area medium heat, pan uncovered, until the sharp vinegar taste is gone.
6. Add the Bangus cubes and cook over low heat for 5 minutes.
7. Add the dahong sili and peppercorn.
8. Cook for another 5 minutes over low heat. Adjust seasoning.

Kamote Pudding

2011-06-13T00:48:00.000-07:00

SWEET POTATO PUDDING TOPPED WITH
MARSHMALLOWS

taken from http://www.cooks.com/rec/view/0,1950,151169-244198,00.html

kitchen-tested by Nico

2 lbs. sweet potatoes
1/2 stick butter
3/4 to 1 1/4 c. sugar, depending on sweetness of potatoes
3 eggs
3/4 c. evaporated milk
2 tsp. vanilla extract
1 tsp. powdered cinnamon

3 tbsp. dark rum (opt.)

1 lb. marshmallows

Wash and boil sweet potatoes in their jackets until tender. Peel, then add butter while potatoes are still hot, and mash with a potato masher until mixture is smooth. Add sugar, stir until well mixed. Then add eggs, one at a time, beating mixture well until all 3 eggs have been added.Stir in evaporated milk, vanilla, cinnamon and rum if desired. Pour into a buttered 2 quart casserole and bake in a preheated 375 degree oven for 30 minutes. Top with whole marshmallows and continue baking until browned. Serve hot. Yield: 8 servings.

Sinigang na Bangus sa Bayabas

2011-06-03T22:32:00.000-07:00

Try this recipe from Chef Philip Lee! :)

Dynamite Peppers

2011-05-31T22:39:00.000-07:00

A recipe straight from the farm!

What you’ll need:
Large / long pieces of green sili
Tin of Tuna (choose from a variety of flavors)
Quick-melt Cheese, grated
Lumpia wrapper
Canola Oil

What you’ll do with them:
1. Slit the green sili on one side, careful not to cut through. With your finger or a small spoon, scrape out the seeds.
2. Pour out tuna into a bowl. Carefully stuff tuna into the cavity of the sili but be mindful not to overstuff it. Place some cheese inside.
3. Place sili on lumpia wrapper and roll it up snugly, allowing the stem of the sili to protrude. Seal the ends with egg wash (a beaten egg) or some cornstarch dissolved in water.
4. Deep-fry, drain on paper towels, and serve immediately.

*This is a great party dish. Use different flavors of canned tuna (or use a different ingredient altogether, i.e. ground pork) to make every bite a surprise!
…and that’s it! KABOOM!

Mashed Gabi

2011-03-24T03:26:00.000-07:00

by stakeholder Mabi

Thought I'd this recipe, I used the gabi in the basket as potato substitute sa mashed potatoes.It worked! My flatmate liked it a lot. :)

1. Boil gabi. Once cooked, drain and let cool. Peel and chop roughly. Transfer to a bowl.
2. Mince garlic and mix with 1/2 cup melted butter. Let stand for a few minutes.
3. Add 1 cup of low fat milk to the bowl, then the butter with garlic. Spring onion optional.
4. Add roughly chopped itlog na pula. Add salt and pepper to taste.
5. Mix everything either by hand or electric mixer.
6. Refrigerate for an hour. Enjoy as meal or as side dish.

Spinach Salad with Oranges

2011-03-13T08:47:00.000-07:00

(as served in the Light Launch Lunch without the feta cheese)
suggested by Char from Group Recipes

For the vinaigrette:

2 oranges
2 small oranges, juiced or 1 large orange, juiced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.

For the salad:

1 large Naval orange
1/4 cup Citrus vinaigrette (see above)
8 cups spinach leaves torn
2 scallions very thinly sliced
1/3 cup feta cheese finely crumbled

Peel the orange and separate the sections. Remove any course membranes, then cut each section in half and place in a small bowl. Toss with a teaspoon or so fo dressing, just enough to coat them lightly.
Place the spinach and scallions in a large salad bowl. Just before serving, toss with approximately ¼ cup dressing, just enough to coat the leaves.
Divide the spinach onto 4 salad plates. Sprinkle on the oranges, feta cheese/ kesong puti. Serve immediately.

From Vegetarian Classics by Jeanne Lemlin

Arugula, Mushroom and Sun-dried Tomato Pasta

2011-03-13T08:39:00.000-07:00

by stakeholder Mabi as blogged by her sister in Yummy!

With the bountiful harvest of arugula from Good Food Co., some sun-dried tomatoes, goat cheese or kesong puti, garlic, and canned mushrooms and a pack of linguine from the cupboard, we made this meatless and very satisfying pasta. It had the wonderful flavors and textures of the peppery, bitter arugula, the chewy, sweet and tart tomatoes, the soft, subtle cheese and the comforting combination of olive oil and garlic.

You will need:

linguine pasta
garlic
sun-dried tomatoes
olive oil
button mushrooms
arugula
lemon juice
goat cheese

For the recipe:
While you’re cooking the pasta (we picked linguine just because it was what we had in the kitchen), chop a few cloves of garlic, slice some sun-dried tomatoes and soak it in olive oil, rinse and slice some button mushrooms (one can) or some other mushrooms you prefer, wash and drain the arugula.

To put it all together:
Put 1/4 cup or more of olive oil in a pan. Put the garlic in, followed by the tomatoes and the mushroom. After a few minutes toss in the cooked pasta. Once the pasta is well-coated with the oil mixture, tear handfuls of arugula leaves onto the mix. Season with salt ans squeeze some lemon juice over it. When the arugula starts to wilt, crumble goat cheese over it. Mix it up. Turn off the heat. And serve! Yum

Veggie Paella served with Fish Broth

2011-03-13T08:33:00.000-07:00

by stakeholder Oliver Ang

Broth

Fresh Grouper Head, Bones & Tail

Onion, peeled & cubed
Radish, sliced

Ginger, sliced
Tomatoes, chopped

Tofu, cubed
Basil Leaves, torn
Leeks, sliced
Milk

Salt

Paella

Jasmine Rice
Ginger Juice (squeezed grated Ginger)

Sticky Rice
Pechay, torn
Celery, chopped
Spinach, torn
Small Parts of Squash
Fresh Grouper Fish Meat
Boiled Egg
Garlic
Saffron

Olive Oil

Oyster Sauce

Rice Wine

Hoisin Sauce

Soy Sauce
Smoked Paprika

Procedure

1. For the Broth, clean the Grouper and fillet it, setting aside meat for later.
2. In a soup pan, boil water and put in the Grouper head, bones and tail with ginger. Follow it with the raddish, basil leaves and when boiling already place the leeks and tomatoes and tofu. Once boiled, reduce heat to low and let it keep cooking, until soup whitens. Season and keep hot.
3. For the Paella, clean some rice and mix it with the sticky rice, soak it with water and drain.
4. Using a wide pan, sautee the fish meat cut up into nice chunks and sprinkle Ginger juice. Season with Hoisin and rice wine. Keep it half-cooked, enough for the fish to absorb the taste of the sauce. Set aside.
5. In the same pan, sautee the garlic. Add celery in the pan, followed by the pechay and spinach. Season with oyster sauce and sugar. Add about a spoonful or two of smoked paprika.
7. Once the vegetables are about to be cooked pour in the combination of sticky rice and jasmine rice. Get the fish broth and pour in enough to cover the rice placed in the pan by 1-inch, sprinkle with saffron to color the rice. Bring to simmer and cover for at least 15mins. Check if you need more liquid to cook the rice. Add more broth and cover again if necessary. Do not use water.
8. Make hard-boiled eggs. Once cooked, use an egg cutter and cut up into round slices.
9. Once the rice has puffed up, open the cover, decorate the fish fillet in the middle of the pan together with the sliced hard-boiled egg and cover again for another 10 minutes. After which turn off the heat and let it sit for another 10 minutes.
10. Meanwhile, with the remaining broth, add some milk and season with salt to taste, serve the soup with tofu and tomatoes first as an appetizer.
11. Transfer the entire pan into the dining table and open the cover upon serving.

Saluyot Recipe

2011-03-13T08:19:00.003-07:00

by stakeholder Jean's mom

1 big bunch of saluyot (stalks and leaves)
1 1/2 cups water
1/2 cup bagoong isda
8 pcs. calamansi juice
2 pcs./slices tilapia or any grilled fish (filleted)

Boil water, bagoong and calamansi juice (just enough to cover the saluyot). Add saluyot leaves. Simmer for about 6 minutes. Add fish and 1 tbsp cooking oil. Adjust to taste.

Spinach and Cheese Omelette

2011-03-13T08:16:00.000-07:00

by stakeholder Rowie

You will need:

spinach
onion/leeks
nutmeg
quickmelt cheese
parmesan cheese
eggs

Excuse the spinach obsession. :) Our breakfast this morning is going to include spinach and cheese omelette. No need for much explanation really: finely chopped spinach leaves, a little bit of finely chopped onion (I'm using leeks because I'm trying to finish all the leeks in our fridge), a dash of nutmeg, and some Quickmelt and parmesan cheese, all folded into a fluffy omelette. You can also pre-sautee your spinach and onion in olive oil before adding to the omelette if you don't like your veggies too raw, but I can't be bothered. :)

Chicken Breasts and Spinach

2011-03-13T08:12:00.000-07:00

by stakeholder Rowie

More spinach liquidation. I wanted to make chicken and spinach rolls but we didn't have toothpicks nor string, so instead I just sandwiched spinach leaves between chicken breast.

You will need:

1/4 cup chicken broth
olive oil/butter
spinach
salt & pepper
boneless chicken breasts
garlic
herbs like tarragon
leeks/onions
tomatoes

Directions:
Really easy. Preheat the oven to 350 degrees Farenheit. Prepare 1/4 cup of chicken broth using chicken cube. Grease an deep oven-safe dish with some olive oil or butter. Line the bottom of the dish with spinach leaves then pour the hot broth over it. Season with salt and pepper.

Take three boneless chicken breasts halves. Chop each into half. Sandwich spinach leaves between two pieces of chicken breast and lay them in the dish. Season with garlic salt, pepper, and whatever dried herbs you like (e.g., tarragon, etc). Top with finely chopped leeks/onions and finely chopped tomatoes.

Cover the dish with foil. Bake for 25 minutes. Remove foil and bake uncovered for another 10 minutes.

Spinach Soup

2011-03-13T08:06:00.000-07:00

by stakeholder Rowie

You will need:

chicken stock
garlic
leeks/onions
butter/olive oil
potatoes
spinach leaves
milk
pepper
lemon juice (optional)
nutmeg (optional)

Directions:

Prepare chicken stock by dissolving a chicken cube in 2 cups water. In a separate pot, sautee chopped garlic and chopped leeks (pwede ring onions) in butter (pwede ring olive oil). When translucent, add diced and peeled potatoes (optional). Add chicken stock. Simmer until potatoes are cooked (can be poked with a fork - around 8 minutes). Throw in finely chopped spinach leaves (removed from stems; I used a food processor), but save some of the spinach leaves for later. Add a cup of milk and simmer for 10 minutes. Season with pepper, lemon juice (optional), nutmeg (optional). Blend (I used a handheld blender but you can also wait until the soup has cooled then throw it in a stand-alone blender) to desired consistency. Add cream to thicken, if desired. Mix in the rest of the spinach so the soup is nice and green. :)

Medyo matrabaho, but it's a quick way to eat all that spinach.

Adobong Talbos ng Kamote

2011-03-13T07:45:00.001-07:00

Mula kay Sonny

Mga Sangkap

1 tasang suka

4 ulo ng bawang, dinikdik

1 kutsarang pamintang durog

1 kilong talbos ng kamote

1 katamtamang sibuyas, hiniwa

3 kutsara toyo

1 tasa panahog na baboy, hiniwa

1 tasang tubig

Paraan ng Pagluluto

Hugasan at patuluin ang talbos ng kamote

Igisa ang bawang, sibuyas, paminta at panahog na baboy hanggang pumula

Dagdagan ng tubig at pakuluan hanggang lumambot ang panahog

Idagdag ang talbos ng kamote at toyo. Ihalo ang suka kapag luto na ang talbos

Camote Tops Salad

2011-03-13T07:39:00.000-07:00

suggested by Sonny from Filipino Recipes

Very nutritious and energy-giving, this dish can be a good appetizer for dried fish and fried fish. Very affordable and very easy to prepare at home.

Preparation time: 1 min
Cooking time: ½ min
Suitable for: 2 persons

Ingredients

sweet potato leaves

5 red tomatoes

1 white onion

1 tsp brown sugar

1/2 cup vinegar

salt to taste

water

Procedure for Cooking

A casserole filled with water and boil it until boiling point. Wash the sweet potato leaves in running water. Place the sweet potato leaves inside the casserole half a minute then strain. Set aside.

Slice the tomatoes in a desired shape and so with the white onion. Inside the serving tray put the vinegar and sugar, make sure that the sugar is completely dissolve, salt to taste. Get the half cook sweet potato leaves. Put inside the serving tray and add the onion and tomatoes. Mix them together.

Delicious Light Salad

2011-03-13T07:31:00.000-07:00

by stakeholder Andi

For romaine (or almost any lettuce) and arugula: a delicious light salad with contrasting textures and flavors :)

Combine lettuce and arugula, sliced hard-boiled eggs if protein is desired, and small pieces of dried fruit, then toss with a dressing of olive oil and balsamic vinegar (no salt or pepper required). Suggested dried fruit are raisins and dried berries, e.g. cranberries, blueberries. Simple but elegant, unusual, tasty, and plenty of vitamins. :) Eggs are also a kind of lean protein (especially without the yolks). One may add julienned carrots, but additional toppings should be kept to a minimum to highlight the sweetness of the fruit smoothing over the dark, peppery bite of the arugula with the help of the balsamic vinegar. :)

Salsa

2011-03-13T07:30:00.000-07:00

by stakeholder Andi

For cilantro / wansoy: Fantastic in salsa, which is fantastic in tacos and taco salads!

For every person, approx.: 3-5 large ripe native tomatoes; 1 tsp wansoy, finely chopped; 1/2 medium-sized white or Spanish onion; 4-5 ripe calamansi; 1/2 teaspoon salt; pepper.

Peel, seed, and dice the tomatoes. (But just dicing them is okay for non-finicky eaters. Pureeing is not advisable as a chunky texture tends to be more appealable.) Chop the onions. Mix tomato, onion, and wansoy and dress with calamansi juice. Season with salt and pepper. Best if left to "steep" for several minutes.

(Tacos / taco salads: Assemble the ingredients: taco shells, soft tortillas, or plain nachos, approx. 2-3 6-8" tortillas per person; sour cream; chopped lettuce; seared ground beef or chopped steak; sweet corn kernels; grated cheese; salsa; and sliced peeled avocado if preferred. :)

Fritto Misto

2011-03-13T07:12:00.000-07:00

by Chef Philip Lee

I really love a platter of uniformly arranged deep-fried goodies. Just the thought of its crunchy, crispy texture and salty goodness is enough to make my mouth water. Fritto Misto, as the Italians call it, is simply an array of various bite-sized fresh food that is deep-fried, or as I call it, “deep-fried goodies.” It could range from fruits and veggies, to seafood, pork, beef, chicken, and even organ meats. Fritto Misto is so easy to do, given that all you have to do is dunk your food in hot oil until golden brown. Hence, to bring out the best in your food, all you have to do is ensure that these are fresh, and cooked fresh.
INGREDIENTS

Assorted bite-sized food pieces (basically, whatever you like)
Seafood – chunks of fish meat or small fish, shellfish, shrimps, baby squid, etc.
Meats – deboned chicken pieces, pork liempo, meatballs, sausages, etc.
Veggies – sliced squash, tomatoes, cauliflower/ broccoli florets, carrot sticks, eggplant, etc.
Flour Batter Mix: 1 cup Flour, 1 egg, 1 tbsp oil, plus ½ cup water or milk
Eggs
Sugar or Salt
Bread crumbs
Salt & Pepper
Cooking Oil (Preferably Peanut Oil)

PROCEDURE
Make sure food pieces are pat-dry because moisture and oil do not mix. As an extra step for preparing eggplant or other veggies that are dense and with high water content, cut them into thick slices and sprinkle some salt. Allow to drain in a colander for about 20 mins, then pat-dry. For tomatoes, cut into thick slices and remove the seeds. Remember, a wet piece of food dropped into hot oil might cause some unpleasant burns.
Heat a good amount of oil in a large pan or wok between 360F-400F. Fry the food in small batches to avoid the oil from cooling too fast and overcrowding the pan/ wok. Less than optimal heat is usually the reason why deep-fried foods tend to be greasy. At the optimal temperature range, your food gets a good crispy texture and leaves little oil residue.
For meats and seafood, simply dredge the pieces in flour that’s been seasoned w/ salt & pepper, dip into beaten eggs, and roll in bread crumbs, then fry until golden brown. Drain in colander or paper towels, season with salt and serve immediately.
For fruit and veggies, dip in the batter mix before frying. To make the batter, simply beat the flour with the egg and oil until well mixed. Then, beat in the water or milk (½ cup, more or less) until a light and creamy batter is formed. When golden brown, drain, and sprinkle with a bit of sugar or salt, depending on your taste, and serve immediately.

Dry-Curry Okra in just 5 steps

2011-03-13T07:10:00.000-07:00

INGREDIENTS

1 medium onion, chopped
2 tbsp peeled & chopped fresh ginger
2 cloves garlic, chopped
750g Okra
Canola Oil
1 tsp ground cumin
½ tsp ground coriander
pinch of cayenne pepper, to taste
salt
1 tbsp lemon (lime) juice
turmeric (optional)

PROCEDURE
1. Trim stems and tips of okra and cut crosswise on diagonal. Set aside.
2. Combine onion, ginger, and garlic in a mini food processor, or mortar, with a small pinch of salt, and ground/smash into smooth paste.
3. In a pan over medium-high heat, add some oil, and sauté the onion paste until fragrant. Stir in the spices and sauté a short while.
4. Add okra to the pan and cook for about 8-10 minutes or until lightly browned, then spread in a single layer.
5. Add about ¼ cup water and lemon juice into pan. Stir often until liquid has reduced. Taste and adjust seasoning. Serve warm.
Enjoy!

Fries with a Southeast Asian Twist

2011-03-13T07:06:00.000-07:00

(a healthier alternative to fast-food potato fries)
by stakeholder Mabi David

Today I faced the gabi I got from the Good Food basket, did a little Internet research on its nutritional benefits (super great source of fiber! For instance, one serving has 27 percent of our RDA for dietary fiber. Good job, gabi!), also on how to prepare it (baking and roasting rather than frying and boiling), and since the recipe worked, I thought I’d share it with you. It’s Fries with a Southeast Asian Twist. Serves one, or as side dish for two. Hindi ko pa feel harapin ang luffa, kasi patola lang pala siya. Feeling ko boring siya haha!

For the fries:

2 pieces of gabi, peeled and cut into strips like fries
1 tsp garlic powder
1 tsp chili powder (or adjust accordingly depending on the level of heat you can take)
1 tsp turmeric (for nice yellow color apart from the flavor)
1 tsp salt (or adjust accordingly depending on your preferred sodium intake)
1 tsp pepper
1/4 cup olive oil

For the salsa:

1/4 kilo basil, chopped finely
1/4 kilo mint, chopped finely
2 cloves of garlic, chopped finely
olive oil
salt and pepper
juice of one lemon

Procedure:
1. Mix all salsa ingredients by hand. Use blender if you wish, but this is optional. We’re not after pasta-sauce consistency. Refrigerate.
2. Mix olive oil, garlic powder, chili powder, turmeric, salt, pepper in a bowl. Transfer to Ziploc bag with the fries. Store for an hour or overnight.
3. Bake in a oiled baking tray, covered with foil, for 12-15 minutes in a 175-degree Celsius oven.
4. Serve with the salsa! Enjoy!
OPTIONAL: Turn this into a Cajun-inspired fries by adding a teaspoon of cumin.
NOTE: You can also deep fry the gabi fries but that makes it less healthy compared to baking. Frying also demands extra care because gabi tends to crumble when fried.

Thanks for the recipe, Mabi! Want to share yours too? E-mail us at goodfoodcommunity@gmail.com!

Easy Vegetable Soup

2011-03-13T06:27:00.000-07:00

(can be used for a whole host of vegetables!)
by stakeholder PJ

You will need:

equal amounts (about 1/3-1/2 cup each) of

coarsely chopped onions
coarsely chopped celery
coarsely chopped carrots (roughly same size as celery and onions)

chopped tomatoes (about 3-5 pieces, depending on size)
white or red wine (2-3 tbsp or 1/4 cup)
2-3 cups assorted chopped vegetables (I used kamote and gabi but you can use mushrooms, broccoli, zucchini, eggplant, etc.)
4-5 cups water (or stock if you have any)
a couple of pinches of dried thyme and sage
scant 1/4 cup tomato sauce
olive oil for sauteeing

Directions:

Saute onions, celery, carrots in olive oil until onions are translucent. Add chopped tomatoes and saute for an additional 3 minutes or so.
Deglaze with wine, let simmer for 5 minutes.
Add chopped vegetables, let simmer for about 2 minutes.
Add stock, herbs and tomato sauce.
Simmer until flavors meld. :)