Preparation Time: 15 mins Cooking Time: 20 mins Servings: 4
12 to 16 Fresh Picked Zucchini Flowers
Oil For Frying
Use a soft brush to clean the zucchini flowers and carefully remove the inner stamen.
Leave at least 2 inches of stem intact to aid in dipping and frying.
In a small bowl, add about 1 1/2 cups of flour and a pinch of salt.
Add enough beer to the flour, whisking until smooth.
You want the batter to be the consistency of cream.
Heat the frying oil in a heavy bottomed saucepan until it reaches 375 degrees F. checking it with a kitchen thermometer.
Sprinkle the flour onto a plate.
Dredge the stuffed zucchini flowers in the flour, then dip them into the batter until lightly coated, holding the flower over the bowl for a few seconds letting the excess batter drip off.
Carefully lower the stuffed zucchini flowers into the hot oil in batches. Fry for 3-4 minutes, or until crisp and golden brown. Remove from the oil using a slotted spoon and set aside to drain on a plate topped with a few layers of kitchen paper.
Repeat the process with the remaining stuffed zucchini flowers until they are all fried. Serve on a platter with a sprinkling of sea salt on top.
1 large jicama, peeled and julienned using a mandoline (about 4 cups)
1 large carrot, peeled and julienned using a mandoline
2 stalks celery, very finely sliced
1/4 cup mint, chopped
1/4 cup cilantro, chopped
2 serrano chiles, minced
1/2 pound peeled, cooked medium shrimp (36 to 42 per lb.), tails removed, sliced in half lengthwise
6 tablespoons fresh lime juice
2 tablespoons sugar
2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1/3 cup chopped salted peanuts
Spread jicama and carrot on a clean, dry dish towel with strands going in the same direction. Roll up and press towel (to squeeze out as much liquid as possible without breaking strands). Transfer vegetables to a bowl and fluff with your fingers. Add celery, mint, cilantro, chiles, and shrimp and toss to combine.
In a small bowl, combine lime juice, sugar, and fish sauce and stir until sugar dissolves. Pour dressing over salad and toss to coat, then sprinkle with chopped peanuts.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.
Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions.
Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
2 tsp kala namak (‘black’ salt, actually pink when powdered, not the same as regular white salt)
1 tsp regular salt(As a taste)
Peel the carrots and cut into 3-4 cm long batons. Fill the jar (or earthen pot) with water. Add the spices, the two salts, and the prepared carrots. Stir.
Let sit on a sunny sill for 5-6 days. Stir and pour into small glasses.
Serve pieces of the pickled carrots on the side.
You may refrigerate the contents after the sixth day or leave it in a cool dark place.
It can last a long time (even up to a month…but won’t!) Kanji used to be traditionally prepared in a matka, a round earthenware pot, but it is now commonly prepared in glass jars or regular stoneware martabans.
Some times mini vadas made with ground urad dal are also used to make kanji.
These can either be added to the gajar ki kanji a day before it is intended to be served or fermented on their own to make kanji ke vade!
It truly is the perfect bright drink for Holi, the festival of colours! The weather starts to warm up just then
Kinunotis a Bicolano dish spicy appetizer made up of either cooked in coconut milk with malungay or moringa leaves”Kinunot” in Tagalog means “hinimay” (flaked) and “pagi” is sting ray. Some would substitute the pagi with pating (shark). I still prefer the pagi though.
Kinunot na Pagi or Kinunot na Isda
1/2 kg pagi
1 coconut grated (set aside the kakang gata)
1 cup malunggay
1 medium sized onion, sliced
3 cloves garlic, crushed
small ginger, crushed
3/4 cup vinegar
5 pcs siling haba, sliced
2 siling labuyo
salt and pepper
Boil the cut pagi and ginger for 10-15 minutes or until meat can be easily pulled from the cartilages. (Tip: Adding ginger takes the “lansa” / strong fishy taste off seafood dishes)
Drain the water and let it cool. Peel skin off and flake the pagi by pulling the meat from its cartilages.
Combine pagi flakes, vinegar, garlic, salt and pepper in a bowl. Add the pagi flakes to the marinade.Completely drain off vinegar after an hour.
In a medium heat, combine coconut cream, garlic, onion, salt and pepper. Stir continuously. After about 5 minutes, add the pagi flakes and malunggay. Simmer until coconut milk is almost dry.
Add the kakang gata (thick coconut cream), sliced siling haba and siling labuyo (you can adjust the proportions to suit the hotness of your dish. Simmer again until coconut cream is thick and almost dry.
Tip: Always add the kakang gata just before the dish is done. DO NOT add corn starch or flour just to thicken – its a major sin in cooking gata dishes.
Rub the creole seasoning on the chicken breasts. Let stay for at least 30 minutes
Heat a pan, pour-in 1 tablespoon cooking oil.
Sear the chicken breast for 1 to 2 minutes.
Preheat oven to 350 degrees Fahrenheit. Bake the seared chicken breast for 12 to 15 minutes. Note: The thicker the cut, the longer the baking time.
Remove the chicken from the oven and allow to rest. Set aside.
On the same pan where the chicken was seared, pour remaining cooking oil.
When the oil becomes hot, put-in the carrots, Italian beans, cauliflower, red kidney beans, and yellow squash. Sprinkle with garlic powder, salt, and pepper. Stir fry (in high heat) for 5 to 8 minutes.
Transfer to a serving plate. Top with the sliced baked chicken.