Sour (and sweet)

Saw these earlier today: ripe tamarind!

ate half of it already...lol :D

The old lady who was selling these said that they were sweet; i really didn't believe her, but i love sour fruits so i bought one plastic-ful from her. It was only Php20. I was surprised that they were really more sweet than sour. Some can really be so sour...and perfect for sinigang! Nope, won't be able to make sinigang with this lot; they are too ripe and sweet. :)

Food Friday

This week's Featured Food Friday player is ...

Mr. Nicholas with his post Easy Fruit Loaf, on his site: Intelliblog.

The recipe for this Fruit Loaf seems easy enough for someone like me who barely dabbles with baking. I would love to give this a try! Want to know how Mr. Nick made this? Click on the shot above!

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Last weekend we went to one of those weekend markets ... just to buy shrimps! Well, that was the main objective but of course when we got there I couldn't help but buy a bit of this and a bit of that. lol. It was raining when we got there, but still there was a bit of a crowd. The majority of the shrimp was cooked the way my youngest (and hubby) liked it (previous post) while around one-fourth was made into this: Shrimps and Long Beans in Coconut Milk.

Ingredients

• shrimp (cut the sharp rostrum tip and pull out the antennule)
• long beans (i happened to chance upon some gorgeous ones at the weekend market; cut into 1.5" sizes)
• wansoy/cilantro (as much or as little as you like)
• coconut milk (fresh or in powder form..whatever you have available)
• chili (i used two)
• ginger, onion, and garlic (all diced)
• salt, pepper, fish sauce, canola oil

some of the ingredients used

Procedure

• Put cooking oil on to a hot pot, then saute the diced ginger, onion, and garlic. Don't burn, please. It wouldn't taste nice (based on experience, lol).
• Add the shrimps and mix. Wait until the shrimp turns slightly orangey then add coconut milk. 
• Once it starts to simmer, add the long beans, chili, cilantro (leave some for garnish), salt, and pepper. Mix.
• Simmer some more until the long beans gets cooked (around 5 minutes, in my case), stirring occasionally. Add a few drops of fish sauce (optional, but this does give it more flavour, in my opinion) together with the remaining chopped cilantro, once done.
• Transfer to a serving plate. Delicious served hot.

I first tasted something similar back while I was in college (eons ago!lol), while dropping in on a friend. I really liked it, but haven't thought of cooking it myself (until now). This dish just brings back sooo many memories.

I liked biting into some of those ginger bits; I know, some might not like that. lol. So, you may opt not to dice your ginger into tiny bits but slice them big instead (you can avoid them that way). The dish actually tasted much better the next day since the flavours have all fused together (including the spicy chili!). I reheated it via a steamer. I tell you, I ate loads of rice the next day! :P

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Food Friday

This week's featured Food Friday player is...

Mr. Nick, with his post Bean Stew (Fasoladha), on his blog: Intelliblog.

Beans are a good source of nutrients (and relatively cheap), so I really love it when I come across a recipe that calls for beans mixed with other veggies. Mr. Nick's Fasoladha recipe is one of those that I'd love to try; I might be substituting some of the ingredients with what I have on hand, though (as usual, lol). If you're looking for something hearty and healthy to cook,  then I suggest you click the shot above.

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I was surprised that the pomelo (also called shaddock {link}) that I bought was so sweet that I decided I'd make a salad out of it. As usual, I mixed it with whatever was available. Simply called: Pomelo Salad.

Ingredients

• pomelo (I used only half of it)
• salad greens (I used romaine, and red leaf lettuce)
• cucumber

dressing: salt, pepper, olive oil (extra virgin), balsamic vinegar

Procedure:

• Prepare the greens into bite-size pieces; then peel the cucumber, slice in half, and remove the seeds. Slice the cucumber to your liking (in my case, my youngest decided he'd do the slicing...hence some cucumbers were big, and some really tiny. It didn't matter to me. lol). Place inside refrigerator to chill.
• Meanwhile, peel and open the pomelo. Remove the flesh, separate them, and place on top of the salad greens and cucumber mix.
• Mix your dressing and adjust taste. Drizzle on top of the salad.
• Mix and Serve.

Had that as part of my brunch a couple of days ago. I really liked the sweet/tart flavor of the pomelo, mixed with the crunchy greens. It went great with the sweet ham, egg, and toast. Loved it! So easy to prepare, too. :)

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Food Friday

This week's Featured player is...

Ms. Che, who owns the blog Sweet Memoirs, with her blog post: Xin Wang Hong Kong Cafe

That's Cheese Baked Rice with Black Pepper Beef...and am drooling just looking and thinking how that will taste like! We have here another food post by Ms. Che during one of her family's spur of the moment trip! I have to say, though, the drinks and the dessert got me...want to know what I am mumbling about? Then do click on the picture and see!

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Am afraid my post for today is just Orange. Yeah, I haven't done lots of cooking lately because I got sick (in fact, I am still sick right now...sigh. must be a sign of aging! lol. plus the fact that these rains hasn't let up much, causing floodings almost everywhere! we're lucky the floods hasn't reached us yet...and I pray it stays that way). To those who were/are greatly affected, I hope that the water will subside soon and you can return to your homes the soonest.

My sons like eating oranges, too, and sometimes my youngest peels them himself and gives it to me. He knows mommy is sick. :)

Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please try to visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! :)

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Happiness is...

....a bowl of fresh strawberries! <3

 shared over at: Happiness is...