Kilawin na Puso ng Saging

Madalas gawin ng kasambahay namin noong bata pa ako, dahin napapaligiran ng saging na saba ang aming bahay sa bukid, kaya masagana ang puso ng saging, at dahil wala pang kuryente noong mga araw na yon, wala ring refrigerator, kaya madalas ang isda ay pinipirito para tumagal ng mga ilang araw, at mula nang matikman ko itong kilawin na puso ng saging lagi na akong nagpapahanda sa kasambahay namin para partner ng prito, talagang busog sarap. :-).

Mga sangkap
1 Puso ng saging
1 kutsarang Luya ( dinikdik)
 1/2 cup vinegar
1/2 onion
1/2 cup kakang gata
asin

Paraan ng pagluto:
1. Linisin ang puso ng saging sa pamamagitan ng pag alis ng matigas na bahagi nito, hiwain at pakuluan hanggang sa lumambot.

2.Kapag malambot na alisin sa tubig at hiwain ng maliliit. Pagkatapos mahiwa ay pigain hanggang maalis ang katas at isama sa iba pang mga sangkap at timplahan ng asin, paghaluing mabuti saka ihain.

Ensaladang Pipino at Camatis

Simple salad to go with your main dish, I made this to partner with my fried fish and fried rice, satisfying and a very good appetizer.

Ingredients:

1 cucumber (cubed)

2 tomatoes (cubed)

1/2 onion ( sliced thinly)

1 tablespoon olive oil ( optional)

2 tablespoons calamansi or lemon juice

salt and pepper to taste

Procedure:

1. Combine all the ingredients and mix well.

2. Serve and enjoy.

Note: You can add a little sugar and vinegar to neutralize the taste.

Classic Polvoron

This is the polvoron that I will never forget. Popular during the late President Marcos's regime in the Philippines where he gave a regular supply of skim milk, every time we received our share from the barangay health office, my Nana will toast some flour and she will add the skim milk and sugar, bingo! what a lovely taste, yummy polvoron in a cone shaped paper.

Ingredients:
1 cup flour
1/2 cup sugar
1/2 cup skim milk

Procedure:
1. Put the flour in a pan and stir until toasted, it take around 10-15 minutes.
2. Turn off the heat then add the sugar and milk then mix well.
3. Form a paper into a cone shape then put some polvoron, tear the tip to make a hole, then serve, I am sure the kids will enjoy this.

Mely's Kitchen Shrimp Tempura

An economical way of making shrimp tempura from my kitchen, eggless! :-)

Ingredients for 4 sevings:
1/2 kilo regular size shrimps ( de-shelled and cleaned)
2 calamansi
3/4 cup flour
salt and pepper
oil for frying

regular size sshrimps

Procedure:
1. Butterfly the shrimps by cutting at the back side, then sprinkle with calamansi or lemon juice, salt and pepper to taste them mix well.

2. Put the flour and distribute evenly then deep fry until done.
3. Serve with plain or fried rice. Enjoy!

Peach Melba

Peach Melba was invented in 1892 by French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano, Nellie Melba. The sauce neutralizes the sweetness of the ice cream, making it tastes just right .

Ingredients:
vanilla Ice cream
peach slices
peach sauce ( blend some syrup and peach from the can)

Procedure:
1. Scoop an ice cream put some peach slices and peach sauce.

2. Serve and enjoy!