Bitter Melon Saute and Cassava Balls

Bitter Melon Saute and Cassava Balls

Cassava is often cooked as a sweet in the Philippines. I am using it here as a side dish for our bitter melon meal. 

The bitter melon saute is called 'ginisang ampalaya' in Tagalog. Translated in English, it is called 'saluted bitter melon'. It is usually made with just bitter melon, meat, garlic, onions, and eggs. 

I added more vegetables in this native dish for added nutrition and eliminated the need to serve a separate cassava dessert afterwards. This also eliminates the need for me to cook rice to eat with the bitter melon saute. 

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1. Make the Cassava 

1 pack of frozen cassava

1 1/2 - 2 c water

2 T coconut cream powder

1 T 100% pure cane syrup 

(or any sweetener you prefer)

Procedure

Mix and cook in a pot on top of the stove.

Stir often to prevent it from sticking to the bottom of the pan until cooked.

Pour in a dish.

When cool (put in the refrigerator to cool), scoop with a small ice cream scoop.

2. Make the Bitter Melon Saute

1& 1/2  c spinach

1/4 c carrots cut in small cubes

1/2 c water

1 bitter melon deseeded and sliced

2 cloves garlic minced

1 t powdered onion

1/2 c slow cooked 'pastured' pork 

(or any meat you prefer) 

2 bacons chopped

3 T oil

2 'free-range' eggs beaten plus 2 T water

1 roma tomato sliced 

(1/4 c)

salt to taste

Procedure

Boil carrots with 1/2 c water until water has evaporated.

Add the oil.

Add the bitter melon.

Add the rest of the ingredients

Saute until cooked.

Serve with the cassava balls.

Enjoy.

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Green Jackfruit with Coffee Herbs de Provence, Rice Balls & Bitter Melon Pickle

Green Jackfruit with Coffee Herbs de Provence, Rice Balls & Bitter Melon Pickle

Green Jackfruit is usually cooked in coconut milk in the Philippines, but this time I am going to let it embrace some foreign spices - Coffee with Herbs de Provence

1. Make the Glutinous Rice Balls

1/4 c glutinous rice

1 c water

1 pandan leaf

Microwave for 12 min. then set aside.

2. Make the Bitter Melon Pickle

1/4 c bitter melon thinly sliced

1 t agave nectar or 100% pure cane syrup

1/8 c rice wine vinegar

salt to taste

Mix and place in the refrigerator until main meal is ready.

3. Make the Sauce

3/4 c water

1/8 c soy sauce

1/8 c ketchup 

1/2 tsp agave nectar

2 T pine nuts

Mix liquid ingredients then add pine nuts

4. Make the Green Jackfruit Meal

1 can green jackfruit in brine drained and sliced thinly 

1 c minced 'pastured' pork

1/2 c water

5 cloves garlic minced

1 T ginger minced

1 T pine nuts

1 t coffee with herbs de Provence

3T olive oil

chopped dried cranberries

Procedure

Boil the pork in water until water evaporates a bit

Add the rest of the ingredients

Add sauce (3)

Cover and let simmer in low heat for 10 min. or so

When done, top with chopped dried cranberries

Serve with the glutinous rice balls and bitter melon pickles

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Sliced Persimmon for dessert

Pinaltok: Coconut Milk Rice Balls And Purple Yam Dessert

Pinaltok : Coconut Milk and Glutinous Rice Balls Dessert

This is a twist on a dessert I grew up with

1. Make the Rice Balls

1/2 c powdered glutinous rice 

2 T purple yam powder

1/4 c water + 2 T (or add according to your preference)

Mix and form into small 3/4 in. balls

2. Make the Thickener

2 T of glutinous rice flour

1 T of purple yam powder

1/4 c water

Mix together

3. Make the Coconut Sauce

1 can coconut milk

2 c water

1 pandan tied into a knot 

1/2 can young coconut meat cut into strips 
(or fresh young coconut strips)

1 pandan leaf

Procedure

Boil the coconut milk, water and pandan leaf (tied in a knot)

Add the glutinous rice balls

Cook until it rises on top

Add the young coconut strips

Add 3 T 100% pure cane syrup 
(or sweetener you prefer)

Serve warm 

Savory Cassava Cake: Ovo Vegetarian: Philippine Embutido and Cassava Combined in a Meal

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SAVOURY CASSAVA CAKE

Ingredients:

3/4 c young coconut water

1/2 c coconut milk 

note: I used the 'so good' brand

1/2 tsp. salt

1/4 tsp onion granules

1/4 tsp garlic granules

pinch chili

ground black pepper

1/2 c young coconut meat 

3 eggs

one 16 oz. pack frozen cassava grated with the liquid squeezed out

Note: I used a produce bag from the 'Container store' to squeeze the water out

Procedure:

Combine all ingredients in a bowl

Mix well

Put in an 8" square baking pan

Put in a 375 degrees F oven

Cool and cut into shape and size 

Serve.

Note: I drizzled the cassava on top with a small pinch of unrefined coconut sugar

 Pictures:

1 pack grated  cassava

Squeezing the water out of the cassava

Putting the coconut milk in the mixture

Putting the salt in the mixture 

Putting a pinch of chili in the mixture

Putting the garlic granules in the mixture

Putting 3 eggs in the mixture

Mixing all the ingredients with a wire whisk

The Cassava mixture

The young coconuts added

Cutting the cake with a pastry cutter

Cutting a piece

The Savory Cassava Cake with Embutido

Note: I ate a 1 and 1/2  inch square of the cassava cake

The Embutido Recipe Link:

http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/baked-embutido-patty.html

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Citrus Pork with Cashew Cream Sauce : Philippine Sisig with Cashew Cream Sauce: Paleo

 

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CITRUS PORK with CASHEW CREAM SAUCE

 Ingredients:

1 and 1/2 c smoked chorizo sausage chopped

(about 2 sausages)

1 T soy sauce

1 T oil

1/2 c crimini mushrooms chopped

(or 1 large crimini mushroom)

1/3 c smoked pork ribs deboned

1 c smoked 'pastured' beef brisket chopped

(about 3 thin slices)

1/3 c celery chopped

(or 1 small stalk celery)

1/4 c juice of lime and lemon

(juice of 2 small limes and 2 small lemons)

1 T fresh orange juice

1 T nutritional yeast (optional)

2 T golden ground flax seeds (optional)

1 bay leaf

Procedure:

Put oil in a hot pan

Add the garlic, red onion and pepper 

Add the green onion

Mix

Add the meat and the bay leaf

Mix

Add the rest of the ingredients

Saute until cooked

Serve alone 

(or serve with the Cauliflower with Cashew cream sauce)

Pictures

The smoked sausage

Preparing the sausage 

Chopped up sausage

 Chopped up 'pastured' beef brisket

Chopped up 'pastured' smoked pork ribs

Chopped crimini mushrooms

Sliced lemon and limes

Juice of lemon and limes

Sliced green onions

Chopped celery

Sliced serrano pepper

Sauteing the garlic, red onion and pepper

The green onions added

The bay leaf  and smoked sausage added

The beef brisket added

 The pork rib meat added

The celery added

The golden ground flax seeds and the nutritional yeast added

Adding the flax seeds and nutritional yeast (optional)

Adding the Braggs Liquid Aminos (or soy sauce)

Adding the lime, lemon and orange juice 

Sauteing until cooked 

The finished 'Sisig with Cashew cream sauce

(my version)

I ate this with cauliflower and creamy cashew sauce

http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/creamy-cauliflower-vegan.html

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Eggplant Omelette: Filipino 'Tortang Talong': Ovo Vegetarian

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Eggplant Omelette

Ingredients

Part 1 
The Egg Mix:
1 'free-range' egg
1 tsp water
pinch salt or to taste
1/8 of a nori sheet (optional) cut into strips

Part 2
The Eggplant with Topping

1 small Chinese eggplant
1/2 T green onions chopped
1/2 T sweet red peppers chopped
1/2 T red onions chopped
salt to taste
pinch garlic granules
pinch black pepper

Procedure:

Part 1

Put an egg in a bowl.

Whisk the egg, water and salt.

Add the nori strips (optional).

Set aside.

Part 2

Broil the eggplant in the oven until cooked.

Peel the eggplant.

Spread the flesh of the eggplant using a fork.

Season with a pinch of salt, a pinch of garlic granules and ground black pepper.

Putting It All Together:

Put oil in a frying pan.

Fry one side of the eggplant in 1 T oil.

Add the toppings.

Pour the egg mix into the fried eggplant with topping.

Serve with ketchup (bought or home made).

 Enjoy.

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Walkthrough with Pictures

Part 1

Put an egg in a bowl.

Add 1 tsp water and salt to taste.

Whisk the egg mix.

Get 1/8 of a nori sheet.

Cut the nori sheet into strips using a scissor.

Whisk the egg mix using a wire whisk.

Set aside.

Dig holes in the eggplant using a fork (this will release the steam while cooking).

Broil the eggplant in the oven until cooked.

Peel the eggplant.

Spread the flesh of the eggplant with a fork.

Put oil in a hot frying pan.

Fry the eggplant on one side.

Season the eggplant with salt, garlic granules and ground black pepper.

Put the toppings on the eggplant - onions, sweet red peppers and green onions.

Pour the egg mixture in

The Eggplant Omelette or 'Tortang talong' is done.

I ate  the Eggplant omelette with cauliflower and cashew saute and 'Grass-fed' Beef adobo.

Enjoy.

For The Recipe of  The 'Grass-fed' Beef Adobo,
CLICK HERE,
http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/philippine-beef-adobo-with-spinach.html

For The Recipe of the Cauliflower with Cashew Nuts Saute,
CLICK HERE
http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/sauteed-cauliflower-with-cashew-nuts.html

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