A blog about the cooking of an overseas Pinoy and OFW...
Fresh Fruit Salad
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Fresh Fruit Salad. Holiday celebration is not complete with out the Pinoy sweet salad. There are countless versions using various ingredients and flavors, from flavored gelatins to fruit gels, from potatoes to pastas from young coconut strips to canned fruits. For my holiday celebration recipe, I will make a fruit salad different from the usual. Fresh fruits in season are always available at supermarket, they also come in pre-cut packages. Instead of using the usual canned fruit cocktail, I used a cocktail of fruits that are in season for my fruit salad. There are no rules in what type of fruit to be used, any fruits available can be use the more variety the better. I needed about two kilos of cut fresh fruit, a small can of condensed milk, all propose creamer and grated cheese toss them all together and chill until ready to serve.
Ingredients:
1 big bowl of assorted cube fresh fruit, about 2 kilos
Kinilaw na Talaba, Oyster in Vinegar Chili Dip , rock oysters already shucked in half shell are always available in major supermarkets and fish shops here in Australia. They are bit pricey but it doesn’t hurt to satisfy once craving once in a while. The oysters from this part of Australia are called Sydney Rock Oysters , they are harvested from clean waters. The Aussie eat them raw with just a drizzle of lemon. I bought a dozen for my kinilaw na talaba. Kinilaw na talaba bring back old food memories. Talaba is a favorite in my younger years up North in Vigan. They are good for pulutan with Gin or any hard drinks. Because they are very fresh and definitely come from clean waters I just have them in vinegar chili dip. Here’s how to make Kinilaw na Talaba. Ingredients: 1 dozen oysters, shucked in half shell or 1/2 cup, shucked out of shell 1/4 cup white vinegar 1-2 pcs. chili, sliced 1 tsp. salt Method: Place the shucked oysters in a bowl. Add i
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable. Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banana. Cooking procedure: Using a knife cut individual bananas out of its stem and trim. Place
Pinoy Garlic Buttered Mix Seafood. This dish was inspired from a similar dish serve during a Bohol trip. This was the famous Loboc River Cruise, The boats are actually a floating restaurant serving a lunch buffet, with a tour on the Loboc river and live music while having your lunch. The lunch buffet this was the seafood, the mixed seafood in particular. That seafood was a cocktail of various types of clams, shrimps and small crabs. To make my Pinoy Garlic Buttered Mix Seafood, I used all the clams, shrimps and grabs that were available on our local market, stir-fried with garlic and butter, that was how simple. Except perhaps that I have to pre-cooked each type of seafood, this is to avoid overcooking seafood that require less cooking time. You can use any mix quantity and type of seafood that may be available on your place. Here is the recipe of my Pinoy Garlic Buttered Mix Seafood, try it Ingredients: 1/2 kilo small clams, halaan 1/2 kilo medium clams to large clams, halaan 1/2 ki
fresh n healthy fruit salad.
ReplyDeleteso yummy and mouthwatering, i wanna eat this now
ReplyDeleteMELON AT KIWI FRUIT AY NAPAIT PAG NATAGAL NA CHILL SA REF.
ReplyDeletei loved it
ReplyDelete