1/2 cup tapioca
1 sachet Mr. Gulaman powder, cubes
1 kilo ripe mango, cubes
300 ml Carnation Condensada
250 ml all purpose cream
Pour six cups water in casserole. Stir continuously while sprinkling one sachet Mr. Gulaman powder. Bring to boil. Add sugar according to taste preference. Remove casserole off stove. Let cool. Cut to 1/2 x 1/2 inch cubes. Set aside.
Boil tapioca until plump and soft. Cool. Set aside.
Drain cooked tapioca pearl. Mix with gulaman cubes. Add condensada and all purpose cream. Stir. Add ripe mango cubes. Stir. Cover and refrigerate. Serve cold.
Not sure what the vegetables are composed of. They were chopped to small pieces. Perhaps a pure cabbage, not sure. The sour taste of mayonnaise is masking the veggie flavor. It should be a cabbage technically. By definition, coleslaw is a shredded cabbage with mayonnaise or buttermilk.
It was reduced to small pieces to fit in a small disposable canister. Consumers are going to chew it anyway. Minute sizes may not matter.
It has no appeal I think. Serving of whole cabbage and lettuce leaves with separate sauce is the best.
Second semester is nearing its end. I needed to finish all my assignment and projects. And one of my projects involves growing lettuce on different kind of media. My first seed sprouting attempt was a failure so I took another shot and sown one 30 grams sachet seeds on two regular pots. It went well finally but the number seems too many. I already transplanted enough for two separate experiments but there are still too many left.
Lettuce plantlets are still small and they look too crowded. What more if I let them grow. There won’t be enough space for each. And the nutrients within the media are sure not enough.
What’s next? The right thing to do is to harvest 70 percent of plant and let the rest continue growing. The sprouts I gathered by cutting with a sharp scissors are placed in a clean dipper with water and rinsed several times to remove dirt and soil particles.
It looks like a larger version of commercial lettuce sprouts. It taste like a regular large lettuce without the more bitter stalks.
1 1/3 cup MARCA LEON COOKING OIL
2 Tablespoon fresh lemon juice
1 egg yolk or soft boiled egg
1 1/2 tablespoon minced garlic
1/2 Teaspoon Worcestershire sauce
1 teaspoon Dijon Mustard
2 anchovy fillets, mashed
1 large head romaine lettuce
2 cups French bread cut into 3/4″ cubes
1/3 sliced button mushroom (optional)
A dash of tabasco
Freshly grated Parmesan cheese
Salt and Freshly ground black pepper
In a medium bowl, whisk together the minced garlic, egg yolk, lemon juice, anchovies, Dijon mustard, Worcestershire sauce and tabasco sauce.
Add MARCA LEON CORN OIL slowly, while whisking vigorously until creamy. Season to taste with salt and pepper.
In a large bowl, cut up romaine lettuce into 1 to 2-inch pieces, wash and dry. Refrigerate for extra crispiness. When serving, add croutons and dressings. Toss well and add parmesan cheese.
Preheat oven to 350°F. Toss bread cubes with 1 tbsp. MARCA LEON CORN OIL in a large bowl and spread on a baking sheet. Season with salt and pepper. Bake the croutons for 15 minutes or until golden brown.