Wednesday, November 22, 2017

SPICY CLAM CURRY in COCONUT MILK SOUP

Clams are one of  best seafoods what contains a  lot of minerals and vitamins.  This cool  Holiday Seasons, this is one of the best to serve,  highly  nutritional,  economical and delicious.  To find a good quality clams in the market,  it must not very watery and smell fresh from the sea, Avoid buying it when it is  emitting a foul odor.
Spicy Clams Curry in Coconut Milk Soup

INGREDIENTS:

              1 kilo of clams, medium size
              1 medium size onion, cut into quarter
              2 medium size tomatoes, cut into quarter
              1 small, young fresh ginger, pound finely
              4 pieces of green chilies
              2 pieces of lemon grass, pounded and knot
              2 tablespoon curries
              1 cup of pure and concentrated freshly squeeze coconut milk
              1 medium size green spring onion, cut in about an inch long
              1 small size red bell pepper
              salt to taste

Wine, is  recommended after having  seafoods like the clam soup after  dinner
.
You can remove the shells of the clams if you wish and if you  do not to have it in your soup.

PROCEDURES:

              wash thoroughly the clams and drain, then set aside
              boil two cups of water in the pot.
             add the clams in hot boiling water, then after three minutes, when clams start to open, add the onions, tomatoes, ginger, lemon grass, curry and the coconut milk, stir gently the ingredients until it is half cook
              then add a salt to taste
              serve while it is hot


NOTE:  you can adjust the spiciness of your soup by adjusting the number of chilies added according to your   desire taste, either you want it hotter or less spicy.

UMI-BUDO (Sea Grapes) SEAWEEDS SALAD

Caulerpa lentillifera (sea grapes) or commonly known as Lato in the Philippines or Umi-budo in Japan is a seaweed that is edible and highly nutritious. This plant grows in the intertidal at 3 to 5 meters from the surface of the sea. This highly nutritional value seaweed usually grows wild but now this is a promising mariculture farming business. Though considered an exotic food to many, this a good substitute for other sources of food that contains the needed magnesium, calcium and iodine. In fact, this recommended for people having goiter.


Below, I will be sharing to you the simple preparation of  the  Umi-budo (Seagrapes) Salad.


INGREDIENTS:

·         1/4 kilo of Seagrapes or Lato
·         1 medium size Onion , thinly slice in  cubes
·         1 medium size tomato, thinly slice in cubes
·         1 small, young fresh ginger, thinly slice in cubes
·         kalamansi or lemon juice, freshly   squeeze
·         salt to taste


PROCEDURES:

·         wash thoroughly the  seagrapes and  drain well, cut them into bite size
·         mix all the remaining ingredients well until the salt is melted
·         put  in a dry, clean  serving plate the  cleaned, drained  seagrapes
·         then add all the mixed ingredients, slowly   it with the seaweeds
·     the  serve it   immediately  in  preparing this salad with other   recipes for the meal, it is  advisable to prepare this one last.
·         enjoy your  lato, umi-budo or seaweed salad.

Sunday, August 7, 2016

CRUNCHY TUNA SALAD

In hurry  for work or trip but wanted to prepare a quick healthy meal, then try this 5 minutes  crunchy tuna salad.


INGREDIENTS:

  • 1 can unsalted tuna flakes
  • 1 cup of  cubes  young cucumber
  • 1 cup of cube  salad tomatoes
  • 1/2 cup of   small cubes of onion
  • a pinch of black pepper
  • olive oil
  • salt to taste
PROCEDURES:

  • separate the  oil from canned tuna and  mashed the tuna
  • combine all the all the cube ingredients and mixed it with the tuna in a salad bowl
  • sprinkle it  with black pepper
  • then  add the salt to taste
  • then  sprinkle it with  olive oil
  • and  toast it slowly 
  • chilled it for a while and serve!


Saturday, July 23, 2016

HOT CREAMY CHICKEN BAMBOO SHOOTS in BUFFALO MILK

Oh, this is monsoon season, with the drizzles and fogs covering the environment and that sedentary feelings we need some seasonal comfort foods while cloak in our monsoon wears! Bamboo shoots are in season and I just simply love it cooked  with chillies or  ginger with coconut milk with my steamed rice as a comfort food in my native Philippines. But alas, this  is Himalayas, where the coconuts is a scarcity but why not use the nutritious and creamy buffalo milk.  Okey lets find out and try  this tropical monsoon favorite dish of mine here in the Himalayas!




INGREDIENTS:






  • 1  cup of  fresh chicken breast  cut in cubes
  • 2  cups of  bamboo shoots sliced, 2 inches in length
  • 2 cups of freshly pasteurized buffalo milk
  • 2 pieces of chattel, thinly and roundly sliced
  • 1  onion, sliced thinly
  • 2  pieces of  elongated hot chilly, sliced thinly
  • 1  piece of medium size tomato, sliced
  • 3 cloves of crushed fresh garlic
  • 1 tablespoon of cooking oil
  • salt to taste



PROCEDURES:


  • heat the pan  and pour  the cooking oil until it is hot
  • put the garlic until it is almost brown and add the onions and the chillies
  • when the onions are almost brown, add the chicken cubes until it is golden brown
  • then add the tomatoes and cover  the pan  for few minutes
  • when the tomatoes started to produce a sauce, the add the bamboo shoots and mixed it well
  • after mixing, add the buffalo  milk,  and the chattels, cover the pan until it boils and the chattels becomes soft.
  • then add the salt to taste and simmer it for a while
  • then viola, you are now ready to eat your hot, creamy chicken with bamboo shoots in  buffalo milk.

Saturday, May 28, 2016

YOUNG JACKFRUIT PIGEON PEA VEGGIE DISH ( Langka at kardis)





INGREDIENTS:


  • two cups of peeled, and cube young jackfruit
  • 1 cup pigeon peas
  • 1 small size of crushed   chop ginger
  • 1 small piece of finely chopped onion
  • 1 gloves of crushed garlic
  • 2 tablespoons of  soya sauce
  • 1 pinch of white sugar
  • 1 cup chopped fresh mustard leaves
  • 2 tablespoons of  sunflower oil
  • 1 teaspoon of 


PROCEDURES:


  • heat the sunflower oil in the pan
  • sautee' the garlic, ginger and the onions until  golden brown
  • then add the sliced young jack fruit, mixed a bit with the ingredients
  • then add  four cups of water
  • when it boils add the pigeon peas
  • then boil again until it  jack fruit and th pigeon peas become tender
  • when it is tender, add the soya sauce, and the sugar and let it simmer
  • add salt if you desired
  • then add the chopped mustard leaves
  • then serve , your jackfruit pigeon peas dish!


Monday, April 18, 2016

VEGGIE MEAT WITH YAK CHEESE



One of the  best thing here in the Nepal is the availability of the fresh herbs. The veggie meat is readily available in the market and it is cheaper than any other part of the world since there is large part of the population who are vegetarians. I  love  to experiment dishes  that I decided to try adding yak cheese to my veggie meat dish and viola, it  taste better.  Find out below this healthy dish that  I prepared for dinner which is  a favorite request of my  vegetarian  friends.



INGREDIENTS:


  • 1  and  1/2 cup of veggie meat
  • crushed garlic gloves
  • thinly sliced onions
  • fresh make tomato sauce
  • 1/2  cup of grated yak cheese
  • Japanese soy sauce or salt
  • mustard oil
  • sesame oil
  • thinly slide cabbage
  • chopped coriander leaves 
  • 5 pcs of seedless olives

PROCEDURES:

  • heat the mustard oil in the wok until hot
  • fry the garlic until golden brown  and  the onions until it will be  brown
  • then add the veggie meat until it is mixed well with the other ingredients
  • add the  fresh tomatoes sauce, plus the soy sauce  but salt  can be used too until the desire  flavour
  • then add the  black pepper powder or you can used also freshly grind linger if you want a more asian flavour but that is optional
  •  then add a little water until it will boil 
  • add the cabbage until done and  the olives  with the  yak cheese until  the cheese blend with the ingredients
  • the sprinkled it with  the sesame oil to add more aromatic flavor
  • then add the freshly chopped coriander leaves
  • then serve it hot.

Saturday, April 9, 2016

SPECIAL GUNDRUK

Gundruk ko acchar
One of my favorite Nepali meal fare is Gundruk. It is good to have it with  hot steam rice and with the dhal.  During the onset of the  winter season-, October to November ,  radishes, cauliflowers, and mustard flourished in Nepal.  and there is an abundance of this leafy  veggies that Nepalese preserve the leafy veggies into gundruk. Nepalese  prepare this side  dish for the off season when it is difficult to grow green leafy vegetables. It is easy to prepare.

INGREDIENTS and PROCEDURE OF GUNDRUK


  • shreds or cut the leaves of the mustard (sag for about an inch or so desire length after washing it).
  • air dry the shredded leaves for about two days under the sun
  • place the shedded leaves in a clean earthen pot or jar and covered it with warm water up to the brim.
  • allow it to ferment for a week while placing it under the sun
  • then strain  the shredded leaves, and put it in a   willow made bamboo and dry it under the sun
  • When it is completely dry, stored in a clean container and any time you can prepare a  gundruk ko chol ( gundruk soup) or gundruk ko acchar (pickled) or  you can make your own gundruk version.

Here is my own version of  GUNDRUK KO ACCHAR  as a side dish.



INGREDIENTS:
  • 1 onion  sliced thinly
  • 3 cloves of garlic crushed
  • 2 tomatoes thinly sliced
  • 2 small chillies finely chopped
  • freshly pressed turmeric paste instead of the dry one is much better than the powdered one
  • two cups of gundruk
  • two tablespoon of ghee (from the buffalo)
  • and  fine pressed garlic
  • salt to taste or soya sauce
  • freshly fresh turmeri
PROCEDURES:

  • heat the ghee under moderate flame till hot
  • sautee the  garlic till brown, then add the onions, chillies, turmeric paste and the tomatoes
  • then add the gundruk, add a little water till the tomotoes will be turn into paste and the gundruk is cook,  then add the salt or soy sauce until it is  cooked.
  • remove it from heat  and place in a plate and then serve with hot steam rice and dhal.
TWIST to make it SPECIAL GUNDRUK!

  • you can add a few drops of sesame oil to your gundruk  ko acchar to add more aromatic appeal and garnish it with sesame seed! and taadang you will have a very enticing  and delicious  gundruk!