Recipe#4: Corn and Malunggay Soup

Corn is in season. In Isabela, this is the time when you can see ladies waving boiled corn along the highway. Today, I am sharing a soup recipe which is a favorite of mine since childhood. It’s called Corn and Malunggay Soup.

What you need:

  • 2 cups of white corn
  • 1 medium onion, diced
  • 5 cloves of garlic, crushed and sliced
  • 1 cup of malunggay leaves
  • Dried shrimps
  • Water
  • Oil for sauteeing
  • Salt to taste

Some notes:

Choose corn that are young. You can check that by planting your fingernail on a seed. Milk-like material will come out when you do that. Use a knife to slice off the seeds off the cob.

A cheap and nutrient-heavy soup.
A cheap and nutrient-heavy soup.

The assembly:

  1. Heat oil in a sauce pan. Saute garlic, onions and dried shrimp until slightly golden brown. Add corn then stir-fry.
  2. Add water to cover the corn. Bring to boil until desired consistency of the corn is achieved. The ideal texture is soft and slightly chunky. More water can be added. Season with salt to taste.
  3. Add the malunggay leaves and let boil for few seconds. Remove from heat. Serve immediately.

It’s cheap but nutrition-rich. Corn is a good source of fiber, adding malunggay leaves to the recipe makes it a super food. Malunggay is rich in iron and vitamins that are beneficial for pregnant and lactating mommies. Ampalaya leaves can also be a substitute for the malunggay.

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Recipe: The Real Spaghetti Carbonara | Antonio Carluccio

Carbonara was introduced to me as a cream-based with lots of butter, cream and mushroom. I watched Jamie Oliver’s Food Tube to check out new post and there I saw an interesting link — The Real Spaghetti Carbonara.

It’s interesting to learn that the real authentic Italian spaghetti carbonara doesn’t call for CREAM. Yes! No cream. Basically, eggs and bacon. Some of Jamie Oliver’s followers commented that a cream-based carbonara that we know can be confused with creamy fettucini.

Check out the video below for a demo on how to cook a The Real Spaghetti Carbonara.

Recipe can be found here.

 

Recipe #3: Patulid

Patulid has been a treat my nanay would cook after a long day of travel. Her reason is that it’s good for the blood.

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Patulid is a dish indigenous in the Northern Part of the Philippine. It is an Ilocano term which literally means “rolled over”. No, not part of this dish is being rolled over by a heavy machine. But it’s cooked as if it just rolled over fire.

The dish is simple that it calls only for the following:

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  • 1/2 kilo pork lomo, sliced to 1/2 x 1/4 x 1/16 strips
  • 1/2 kilo pork liver, sliced similar to the pork
  • 4 cloves of large garlic, minced
  • 2 pieces small onions, chopped
  • spring onions, chopped
  • salt and pepper to taste
  • oil for sauteeing

Bring the dish to life:

  1. Heat oil in a pan. Saute onions, then garlic until the golden brown. Ensure that garlic and onions were not burnt.
  2. Stir in pork lomo then simmer to half-cooked consistency.
  3. Once the pork lomo is half-cooked add the liver. Stir until the bloody appearance disappears.
  4. Pour in water enough to cover the meat and liver. You may add more if you want more soup.
  5. Season with salt and pepper to taste.
  6. Spring spring onions for added zest and garnishing.

Cooking Notes:

  1. Overcooking the liver leads to tough texture.
  2. Use the freshest liver and meat available. Frozen ones are not recommended.
  3. Meat should be sliced thinly for faster cooking.

Patulid is rich source of protein and iron. No wonder Nanay describes it as food  for the blood.

Good Food for Mimi’s Tummy

Tummies of mom-to-be’s work differently. Digestion slows down to allow proper absorption of nutrients from food intake. The slowing down of digestion can cause constipation.

The discomfort of waiting for ‘nature’s call’ is indeed on of the moments I dislike. There are times that I cry to Pipi cause I can’t unload. My OB have advised me to drink plenty of water, eat more veggies and fruits that are high in fiber. I religiously followed that. I consume a minimum of 2 liters of water each day. More fluids is required to beat the heat of the summer days.

Today, I am sharing a new favorite of mine: yogurt and fresh fruit salad.

This is from with chilled 125 g Nestle Creamy Yogurt, fresh mangoes and bananas ( lakatan), and condensed milk about 2 tbsp of it is enough. First, empty out the yogurt into a bowl. Expect it to be sour since this is the unsweetened kind. Condensed milk or honey are options for sweetener. Mix your chosen sweetener ang yoghurt. Add in the ripe mangoes and sliced bananas. Enjoy!

Favorite part of breakfast: fresh fruit and yoghurt

Favorite part of breakfast: fresh fruit and yogurt. A great replacement for ice cream and cake.

Yogurt is a good source of calcium. Baby Center has labelled it as on of pregnant woman’s superfood. The live microorganisms – the good ones that is, aids in healthy digestion.

Have a happy buntis dessert!

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Tacos, anyone?

Taco’s Ala Anne

What you need:

  • 1 box of Bambi mini taco shells (bubbling)
  • 1 small head of lettuce, washed and shredded
  • 2 medium tomatoes, diced
  • 1 medium cucumber, diced
  • 1 red onion, diced
  • 1 small can of Pure Foods Corned Beef
  • 2 tbsp of oil, to heat the corned beef
  • Cheese, optional

Here’s how:

  1. Heat the oil in a frying pan. Add in the diced onions. Saute. Add in corned beef. Set aside. You may set aside some of the onions if fresh onions is preferred on your tacos.
  2. To assemble: take one taco shell. Layer with fresh lettuce, cucumber and corned beef. Enjoy.

I don’t advice putting cheese on this taco recipe since beef is already strong flavored. There you have it, a complete meal that’s easy to prepare. Perfect for a lazy movie night. Pipi loves it.

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Ready for assembly.

Tito Kim you are missed.