Another Fruit Dish

 

“The two basic items necessary to sustain life are sunshine and coconut milk.” – Dustin Hoffman

There is a native Filipino delicacy not very well known, savory and spicy, cooked mainly with coconut milk and santol (Sandoricum koetjape also known as cottonfruit) called Sinantolan or Guinataang Santol.

Normal Grater

It is fairly easy to cook and very cheap, too. In the provinces where coconuts, santol and chili are grown in backyards, this dish can be had for free.

The part of the santol that will be used for cooking is the rind which one usually just throws away after eating the fruit. So enjoy the fruit and cook the rind, a great way to get your money’s worth.

The rind needs to be grated. There are two ways to do it.

 

  1. You can cut the fruit horizontally and use a native coconut grater to get fine santol meat. Or,
  2. You can peel the santol and grate the rind using a normal grater and get coarser meat.

Native Grater

Tip for cooking: once grated, the santol rind needs to be soaked in water with salt and wringed or squeezed dry by hand to remove the sap and excess sourness.

Ingredients:

 

Santol, one (1) kilo

Milk of two (2) coconuts, more if you prefer

A lot of red chili, cut very finely

Garlic and Onion

Fish sauce

Extra Virgin Olive Oil

 

Procedure:

In a saucepan, boil coconut milk with garlic and onion while continuously stirring. Once it reaches the boiling point, add the santol, fish sauce to taste and the chili. Switch to low heat and stir only when necessary. Cook until dish is dry, oily and slightly toasted.

Enjoy with steamed rice and vegetables, and fried or grilled fish.

Happy eating!

*I aspire to be justice and mercy combined.

Email us at MsEmilyIsMe@gmail.com .

 

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Cooking with Guava

Cooking with Guava

“Only the pure of heart can make good soup.” – Beethoven

Most of the world has been exposed to a Filipino dish called Sinigang (Tamarind Soup).  Lesser known is a similar dish made with guava instead of  tamarind called Sinigang sa Bayabas (Guava Soup).

Ripe Guava

Chili Leaves

Talakitok or Trevally

The name is actually a misnomer since it is more of a main dish than a soup. It is best eaten with steamed rice and a dipping sauce of soy sauce, lemon and chilies.

Some tips to cooking a really good guava soup:

  1. The best fish to use is Talakitok, also known as Big Eyed Jack or Trevally.
  2. The fish has to be lightly fried first to get maximum flavor.
  3. The most hassle free way to process the ripe guavas is to use a juicer.
  4. The best vegetables to use are eggplants, okra and talbos ng sili (chili leaves).

Ingedients:

Trevally, lightly fried

Juice of six (6) fresh medium sized ripe guava

Some okra, eggplant and chili leaves

Salt, sugar and ground black pepper to taste

 

Procedure:

Boil the guava juice in some water, be careful not to put a lot or you will lose the guava taste. Put eggplant and fish in once it starts boiling, followed by okra and chili leaves.  Add salt, sugar and ground black pepper to taste.

It is that easy. If you are a good cook, you will know how the taste is okay once the sugar, salt and guava combine together.

Best served with steamed rice and soy sauce dip on a rainy or cold day.

Happy eating!

*I aspire to be justice and mercy combined.

 

Email us at MsEmilyIsMe@gmail.com .

 

 

Donations are welcome to keep us going. 

Ads can be placed as well for reasonable prices.

Matcha-riffic

What is it about matcha and why do people like it? (including myself)

 

 

Matcha is starting to get known worldwide, the fact ths Starbucks now offers matcha latte is a testament to that. Side note: those are extremely sweet and really atrocious, run away from it, really Matcha is in fact my daily go to drink ever since I found out about it. Interestingly, I discovered this wonderflu drink/flavour/all aournd goodness from Japan itself  I think I tasted the Green Tea Kitkat (which is matcha) and them boom! I was in love.

 

Let me define matcha for you, well instead of opening another tab on wiki, let me tell you quickly that it is just Green Tea. But instead of the normal tea wherein you soak the tea leaves in hot water and in turn absorb the essence, the tea leaves are turned into powder form and hence, you have your matcha powder. It will have that really grassy/earthy/bitter flavor that you can imagine tea leaves would have. I like it cause it’s bitter and it gives me that caffeine fix that I need in the morning without the jitters.

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Matcha is also super easy to prepare. What I normally do is put in a teaspoon in hotwater and add a dolop of almond milk and any day will suddenly become brighter! (Except Mondays. No amount of matcha can make me hate Mondays any less). And it’s not just a great drink, it’s good for baking too, it adds that nice bitter flavor to balance the sweetness of most baked goods.

 

Green is good for you too. Do a quick google on all the benefits of Matcha and you’ll be buying a pack faster than I can say “antioxidants”. I’ve read a few, just to make myself feel better about over indulging in a Matcha Crème brulee, they say that it has tons of antioxidants, vitamin c, and helps in controlling your weight.

Japan is Matcha Heaven. And if I have now converted you to become obsessed with this amazing flavour, go to Japan. That country is FILLED with matcha, from Kitkats to soft cream, to biscuits and breads. Basically anything that can be flavoured will be flavoured with matcha.

 

That’s all for me, as my cup is getting cold. Mmm.