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 .

 

Donations are welcome to keep us going.

Ads can be placed as well for reasonable prices.

 

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.

Homemade Pizza Faster than Delivery

Are Romans Italians? Or is it the other way around? Did they have pizza back then when they owned almost half of the civilized world at the time? And now, we have the Italians, and they kind of are still well-known for bringing us the most famous and everyone’s favorite take-out food:Pizza. And well, you might say that this become popular thanks to the Muricans, as I myself have memories of eating Pizza Hut when my parents feel like splurging on Sundays. Yes, you read that right, Pizza Hut is a splurge for us. But enough about me. Let’s talk about what I’m going to teach you.  I’m simply going to tell you about the pizza dough recipe that I’ve discovered and enjoy so much.

Well, how did this come about, I love pizza so much, however I cannot afford pizza all the time. And god knows what kind of unknown GMOs that go into making one from a fast food chain. I have made pizza before. You may check it out at my old site – chesnutsykitchen. However, I always did my pizza the traditional way, ie activating yeast, mixing it with the dough, letting it rest, kneading It, letting it rise, knead and bake. So as you can see, it’s really kind of demotivating to actually do pizza on a busy weeknight. I would then just opt to order delivery. It’s not great pizza but it satisfies me just same. However, after ordering, paying and devouring my fast food pizza, I’m always left in a state of dissatisfaction or may be even regret, cause I’ve wasted money on crap food and well, I just ate crap food.

Today, I have found a way to enjoy pizza and not have to hate myself as a result. Today, I present you my favorite pizza mix with two simple ingredients: greek yogurt and self-rising flour. It’s so simple to make. I dont even need to knead it too much because the yogurt makes the dough soft.

So basically, just mix the two ingredients, knead and feel the dough, and when you’ve gotten the texture you like, flatten and bake. I usually start with the same amount, 1 cup of flour to 1 cup of yogurt, then feel my way through it. And I would more likely add more flour in the mix. Whilst I’m doing this, I set my oven to maximum heat.

Then the baking, I flatten my pizza dough on top of a baking sheet lined with baking paper for easier extraction later on. I put on all my fave toppings, and when I say all, I mean, pizza sauce and bocconcini. I pop it in the oven for about… well, until the cheese melts. And VOILA. Home made pizza without the fuzz. You’re welcome.

One batch I added Salmon, the other I topped with a Poached Egg

An abundance of Bilimbi

Dear Ms. Emily,

 

I live in an Asian country and all year long, we have an abundance of Bilimbi fruits.  Often, we just let the fruits ripen and rot since we do not have much use for them.  Can you suggest an easy way to make use of the fruit? – Clueless Mum

 

Dear Clueless Mum,

 

I am familiar with the Bilimbi fruit – green on the outside and very sour, common in most Southeast Asian countries.  It has a variety of uses such as souring agent in soup, relish, beverage, pickles and chutney.

 

The leaves of the tree can be boiled and added to bath water to remove negative energy and after effects of illness from the body, for children and adults alike.  Apparently, the fruit is also used to control cholesterol.

 

I can understand your predicament – the Bilimbi tree bears fruits profusely in both wet and dry season.  During the wet season, I find it easiest to manage the fruits by giving them away to neighbors where they are always welcome to use for native cooking.

Bilimbi2

During the dry season, that is when it becomes more interesting.  What I suggest is to cut the fruits in half, spread them on a metal sheet and leave them out to dry under the heat of the sun.  Dried Bilimbi is expensive and you can add to your household budget by selling some of your dry goods.

 

Below is my original recipe for dried Bilimbi that even kids will love.

 

Dried Bilimbi Pasta

 

Extra Virgin Olive Oil

6 Cloves of Garlic

3 Medium Sized Onions

12 Pieces Ripe Tomatoes

Beefsteak Pepper (Roughly Ground Pepper)

A Handful of Dried Bilimbi

4 Cans Tuna

Fish Sauce

250 grams Spaghetti Pasta

 

Mince the garlic, cut the onions and tomatoes. 

Soak the dried Bilimbi and cut into very small pieces.

Drain the tuna.

Boil the pasta.

 

Saute the garlic, onions, tomatoes and bilimbi in a lot of olive oil. Add the tuna, fish sauce and roughly ground pepper. Add some water to make a good pasta sauce. Season to taste and add the cooked pasta.

 

It is an original, very straight forward and easy recipe that will make use of your extra Bilimibi fruits — healthy and kid friendly at the same time.  Your family will love it, mine does.

 

Till next time.

 

*I aspire to be justice and mercy combined.

 

Hello from Dubai side

 

 

Hello fellow readers of this blog. Im Chesca and I will be a sort of guest poster on this blog. I do not consider myself an expert in anything really, but like most people I have seen places and gone through a lot of things in life, and I would like to help share some of the things that I have encountered as well. Like may be telling you which path is easier in a fork on the road.

road-sun-rays-path-medium

For the first question that I will attempt to answer, how did you manage to go to Dubai?

sea-beach-holiday-vacation-mediumIt’s not really a spectacular story. It’s quite simple actually. I have just quit my previous work in the Philippines, when I say just I mean, about approximately 3 months and my Aunt who was currently living in dubai visited us and saw my lazy bum playing computer games. She told my mum that it would be good for me try it there. Look for a job and live in a new exotic country. And that’s where it all started, they got me a visa, and I flew on the next flight out with them.

 

It took me a while to find my first job, and then the company downsized, and had to let me go, so I jumped on another job. I had in total 3 jobs when I was living there.

I can say that it was really an eye opening experience for me. One of the good things about living in the Middle east is that you are literally in the middle of everything, I was given a great opportunity to do a bit of traveling when I was there. And after living alone for a while, have enjoyed the wonders of cooking and baking. So, you kind of know where this is going. My articles will mainly focus on travel, and food. See y’all next week~bread-food-restaurant-people-medium