My recipe today was very easy to prepare. I looked for vegetables in fridge. I saw this fruits and leaves of squash. I mixed them and put some sauce! I add also some condiments for a greater taste. Some of us, I think, will include a can of sardines instead because it is cheaper! I can’t do the same because my hubby is on diet.
Enjoy my new recipe. I am sure you can do it within few minutes….
1/4 kilo squash, cubes
1 cup squash young leaves
1/2 cup tomato sauce
1/2 cup chicken meat, sliced
1 medium red onion, chopped
2 cloves garlic, minced
salt to taste
1 cup water
Saute garlic and onion. Add chicken meat and cook until golden brown. Continue stirring. Add squash and water. Cover the pan. Boil until squash is tender. Add tomato sauce and season with ground pepper and salt to taste. Add the squash leaves. Cover the pan and turn off the fire. The remaining heat is enough to cook the recently added leaves. Serve hot!
Wash all vegetable ingredients. Saute garlic and onion. Add chicken and mix until golden brown. Add vegetables and season with ground pepper and salt to taste. Cover the pan and cook for three minutes. Cool and drain. Put in lumpia wrapper and roll. Fry lumpia until golden brown. Serve it with okra tomato sauce.
How to Make Okra Tomato Sauce:
Boil okra and tomato in water. Extract the juice. Add garlic, onion, vinegar, atswete, sugar and pepper. Boil for few minutes. Maybe thicken with cornstarch.
This is the second trial of using the sweet sorghum flour, the fish ball / kikiam sauce. It is an adaptation of procedure found in “How to Make Spicy Dilis and Fish Balls“. Adding sweet sorghum flour instead of cornstarch.
The first recipe I tried was sweet sorghum polvoron.
1/4 kilo chicken, cubes
1/4 kilo potato, quarters
1/4 kilo carrot, slices
1/4 kilo bell pepper, squares
1/4 pack all purpose cream
1 small can evaporated milk
1 head onion, chopped
2 cloves garlic, minced
a pinch of pepper and salt
fish sauce to taste
1) Saute chicken with onion and garlic.
2) Add potato, carrot and bell pepper. Add water and boil for 15 minutes.
3) Pour all-purpose cream and evaporated milk. Lower the flame and continue heating for another five minutes. Add salt and fish sauce to taste.
1. Select clean dried dilis and place in a mixing bowl.
2. In another bowl, beat egg thoroughly and blend in all the seasoning.
3. Add cornstarch and mix until all lumps are removed.
4. Pour mixture over dried dilis and stir until each fish is completely coated with the mixture.
5. Deep fat fry.
6. Place in a colander to remove excess fat.
7. Allow to cool to room temperature.
8. Pack in PP/PE bags.
The following is a standard recipe to make Italian-style tomato sauce, which may be used to season pasta, rice and stews.
The recipe may be adapted to the consumer’s taste.
Fresh tomatoes: 5 kg of 4.2 to 4.5 Brix°
1 medium onion for every kg of tomatoes
5 medium garlic cloves for every kilo of tomatoes
Salt to taste
Pepper to taste
Oil: 50/100 g
Carrots, 1 kg for every 5 kg of tomatoes
Dried oregano, fresh basil, and as an option chili pepper to taste
Materials and Equipment
Aluminium pot with lid and skillet.
Jars with screw-band lids (200 ml approximately) or bottles with screw corks (200 ml approximately).
Manual capper and crown corks.
Kitchen utensils: wooden spoon, knife, spoons, funnels and wooden chopping block.
Heat production system.
Processing 1. Store the raw material in a shed until it is used. 2. Select the tomatoes according to their degree of maturity. Use ripe tomatoes and eliminate those presenting signs of rot. 3. Wash in clean water and drain. 4. Cut the tomatoes in half and eliminate the halves rotting inside. 5. Chop the onion in small cubes. Cut every garlic clove in quarters. 6. Add oil to the skillet and place on a low fire. 7. Add the onion and garlic cloves and fry until the onion becomes pink. 8. stir constantly with a wooden spoon to prevent the onion from sticking to the bottom of the pot and burning. 9. Place the tomatoes in the pot and put on the fire. Add the onion when it is pink, add salt, pepper and hot chili. Increase the fire and boil for 40 minutes, stirring c constantly, until 10-12 Brix° are reached. 10. Add fresh basil or dried oregano to taste. 11. Boil for an additional 5 minutes and remove the pot from the fire. 12. Remove the seeds and the skin from the pulp with a manual pulper. 13. Cook the sauce for 10-15 minutes in case it is not thick enough. Check that the pulp has reached 10-12 Brix°. 14. Fill the jars or bottles to the brim with hot sauce. See note. 15. Immediately close the containers with lids or corks. 16. Place the containers in water while they are still hot, making sure that the temperature of the water and of the container is the same to prevent the glass from breaking. 17. The water must cover the jars or bottles. 18. Sterilize in boiling water for 45 minutes from the moment in which the water starts to boil. 19. Remove the pot from the fire.
20. Introduce a jet of cold water in the hot water until the containers cool off. Make sure that the water is lukewarm by the time that it comes into contact with the containers to avoid breakage. As an alternative, let the containers cool in the pot until the next day. Another possibility is to use tongs to take the jars or bottles out of the pot and place them on a wooden board. Avoid placing the hot containers on cold surfaces. If a flour bag is used, take it out of the pot and allow it to cool. 21.Dry the containers. 22. Label each container with the name of the product, the ingredients and the date on which it was prepared. 23. Place a strip of adhesive paper over jar and lid so as to check whether the container was previously opened, before consuming the contents. 24. Store in a dry place, free from dust and away from light.
Note: As an alternative, fill polyethylene bags with cold sauce. Close the bags with string or wire and place in freezer. Take the bags out of the freezer 2 hours before consuming the sauce. This way, the product may be preserved for 6 months.