Wednesday, April 19, 2006
2 tbsps. butter
2 tbsps. chopped garlic
1 can Navarro's taba ng talangka
salt to taste
300 grams spaghetti noodles, cooked al dente
3 stalks chopped green onion
5 pcs. sliced calamansi
extra virgin olive oil
Heat butter in a pan and add garlic. Saute until garlic is fragrant. Add the taba ng talangka. If you can, try to find the fresh bottled ones from Pampanga which last for only a few weeks frozen. Add salt to taste. Toss in cooked noodles. Add olive oil if the mixture is too dry. Transfer to a serving platter and sprinkle green onions all over. Garnish with sliced calamansi.
Wednesday, March 22, 2006
1 pack kesong puti, around 200 grams
1 tsp. garlic powder
3 tbsps. chopped kangkong or spinach leaves (washed and dried)
salt and pepper
square lumpia wrapper, large size
oil for frying
1. Crumble the kesong puti in a bowl. For those living abroad, feta cheese will work perfectly, but don't add salt anymore.
2. Mix in the garlic powder and chopped leaves. Add salt and pepper to taste.
3. Prepare cornstarch paste by pouring in a small amount of hot water onto cornstarch until it forms a paste
3. Cut the wrappers into 3 long strips
3. Place a teaspoonful of cheese mixture at the end of one strip, and fold the lower left corner onto the right side of the wrapper in a triangular shape. Then fold this onto the opposite side in the same way until you reach the end of the strip and have formed tiny triangle-sized cheese pillows.
4. Seal the edges with cornstarch paste to avoid leakage of the cheese while frying.
5. Deep fry in hot oil. Drain and serve with salsa.
Chunky Homemade Salsa
In a glass bowl mix together 5 large cubed, deseeded tomatoes, 1 small coarsely chopped onion, 1 cubed yellow capsicum, 2 cloves chopped garlic, juice from 2-3 pcs. calamansi or a squirt of lemon juice, salt, sugar and pepper to taste, 2-3 tbsps of tomato catsup to moisten and bind everything.
You may add chopped cilantro as added flavor.
For those who don't care for "chunkiness", pulse the entire mixture on a processor until it reaches your desired consistency.
You can make a big batch by doubling the recipe, keeping it regrigerated for 2 days, and using it as a dip for nachos and chips.