MyHotTropics

AUGUST 22, the whole town of Minglanilla is very festive and lots of food and drinks are prepared, here’s a quick look at mum’s table.

pork meatload (embutido) and spicy chicken wings, recipe will be posted soon.

mayo dressing for the grilled fish is the same as of the chicken salad, but added with bacon bits and crispy onions on top.

recipe for chicken salad here:

http://www.myhottropics.com/salad/chicken-saladmy-way/

diced tomatoes and onions

shredded lettuce leaves

chilli con carne

add some crisp and cheese.

Very yummy with creamy plain yoghurt.

Oven baked fries drizzled with olive oil and rosemary.

Re-heated mushy peas in tin.

baked chicken breast fillets with creamy onion mushroom gravy.

EGGPLANT AND DRIED MIX BROTH STEW

1. One 1 1/2-pound long, narrow eggplant
2. Salt
3. 1/2 cup dried mix broth (pre-soaked overnight)
4. Water or red wine
5. 2/3 cup extra-virgin olive oil
6. 1 medium onion, finely chopped
7. 4 medium garlic cloves, minced
8. 2 medium tomatoes, chopped
9. 2 long green chillies stemmed, seeded and coarsely chopped 
10. 1 tablespoon tomato paste
11. 1/4 teaspoon crushed red pepper
12. 2 tbsp. brown sugar or honey (i don’t have pomegranate molasses)

DIRECTIONS

1. 1. Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Score each slice on 1 side in a crosshatch pattern. Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet. Sprinkle with salt. Let stand for 1 hour.

   2. Meanwhile, in a small saucepan, cover the broth mix with 2 inches of water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 15 minutes. Drain the mix broth.

   3. Coat a small enamelled cast-iron casserole with 1 tablespoon of the olive oil. In a bowl, toss the onion with the garlic, tomatoes, green chillies, mint, tomato paste, crushed red pepper and 2 teaspoons of salt.

   4. Rinse the eggplant and pat dry. Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant. Cover with half of the lentils and half of the remaining vegetable mixture. Top with the remaining eggplant, broth mix and vegetables. Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses.

   5. Bring the stew to a boil. Cover and cook over low heat until the eggplant is very tender, about 1 1/2 hours. Serve hot, warm or at room temperature

Place the empanada dough on a floured counter top.

Roll the dough out into a 1/8 inch thick layer.

Cut the dough into circles with round cookie cutters or biscuit cutters.

Tip: For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters. If you don’t have these handy, you can cut out the bottom of a coffee can, rinse it out, and use it as a cutter.

Remove the excess dough from the cut out circle. Place your filling of choice in the center of the circle. Here I use a little pizza sauce, shredded cheese, and pepperoni slices as the filling.

Carefully fold over the circle with contents into a semicircle. If you don’t have an empanada mould, crimp down the edges with a fork. If the edges won’t stick together, wet your finger and rub it along the inside edge of the dough and try again.

Finish the empanadas by deep frying in vegetable oil at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels and serve warm. Or for healthier options, baked the empanadas( in which I don’t manage to take photos, because i rested in bed when they were in the oven, soon as i woke up they’re all GONE)

bake at 190C for 25-30 mins. Brushing the top with an eggwash.

The empanada dough is simple to make. Follow this recipe:

Ingredients

Lucky for me to have these long list of ingredients on hand. The boss brought a pound of pre-packed BBQ rub before heading home to Cebu.  I know these arent readily available in local groceries, but you can still do with basic marinade of your choice.

Just add in some sliced tomatoes, onions,pineapples,peppers and cucumbers to your basic BBQ and it’s yummy.

Ingredients:

1 tsp Garlic (Lasun) Powder
1 tsp ground Ginger (Adrak)
1 tsp Cloves (Lavang) Powder
1/2 tsp grated Nutmeg (Jaiphal)
1 tsp Mace Powder (Javitri)
11/2 tblsp Cumin (Jeera) Powder
2 tblsp ground Corriander (Dhania)
1 tsp Fenugreek (Methi) Powder
1 tsp ground Cinnamon (Tuj/Dalchini)
1 tsp fresh ground Black Pepper (Kalimirchi)
1 tsp ground brown Cardamom (Elaichi) Seeds
2 tsp Red Food colouring

How to make tandoori masala:

• Mix all the above ingridents, without roasting them first, push through a fine sieve.
• Store in an airtight container.
• Close the lid tightly after us

Bread Pudding is thought of as an old fashioned dessert that had its humble beginnings in 13th century British cuisine. It was first known as a "poor man’s pudding" as it was made from stale leftover bread that was just moistened in water, to which a little sugar, spices and other ingredients were added.

Ingredients
3 extra-large whole eggs (I used two eggs)
8 extra-large egg yolks ( I used only 2 yolks)
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 cups of  bread preferably stale,
1 cup raisins

Directions

note: *the oven to 325 degrees and I just set the temperature of the oven to low and then covered it with foil tent like it said in the recipe.

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. tear the bread into bite sized pieces. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bread, then add the raisins, being sure the raisins are between the layers or they will burn while baking, like mine

Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

*Place the pan in a larger one filled with 1-inch of hot water ( baine marie). Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature

This is a French toast recipe with eggs and bread.

Ingredients:

• 4 eggs
• 1 teaspoon sugar, optional
• 1 teaspoon salt
• 1 cup milk
• 10 to 12 slices white bread
• butter
• maple syrup or other syrup or honey

Preparation:

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.

Two days ago, two of my  friends has arrived and unexpectedly brought some sweet goodies.

Jess got me some peanut kisses, cheese tarts and some sticky, gooey and spreadable ‘’kalamay’’ from Bohol.

Kalamay is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional)

Some assorted doughnuts were from Manila especially hand carried by Sharon, as these Krispy Kreme’s weren’t available yet in Cebu and a pack of my favourite Eng Bee Tin Hopia Ube.  A box of traditional Scottish shortbreads from Victoria Australia

Thank you guys, I am really having a load of E-numbers and glucose rush.