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Recipe Box -
Rice and Noodles
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Written by Anna Cardona
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Tuesday, 09 December 2008 15:40 |
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The hefty gnarled tree-root sized tuber, Dioscorea alata, is the only ube we've ever known, so being presented with these potato lookalikes was a bit suspect. Alas, it turns out, these Dioscorea bulbiferas have a smoother, creamier, knot-free texture with that "ube scent" too! “Hunger crops” like these are an under-appreciated blessing in these times. (According to Wikipedia, “Yams are high in Vitamin C, dietary fiber, Vitamin B6, potassium, and manganese; while being low in saturated fat and sodium.”) And, having more brethren to share it is considerably more rewarding than a costly jar from Tantamco’s or Good Shepherd... Pretty soon, the leaves on the yam vines are going to dry up and revive again next year! Hmmm... something like a vineyard there...
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Last Updated on Tuesday, 09 December 2008 16:01 |
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Recipe Box -
Rice and Noodles
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Written by Anna Cardona
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Thursday, 12 June 2008 14:58 |
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The first harvest of a whole ripe jackfruit (langka) from an uncle’s garden landed us a delicious reason to set aside a whole afternoon for scooping out the juicy meat, chop up some plantain bananas, mold warm malagkit balls and stir up the whole lot in a creamy stew of fresh coconut milk sweetened with muscovado. Here’s how Mom does it:
Harvest Dessert in Coconut Cream
Ingredients: milk from two coconuts, with some water added
muscovado sugar
pinch of salt
Over moderate heat, bring that to a rolling boil, then add approximately:
6 plantain bananas, chopped
1 cup jackfruit (langka) meat, chopped
1/2 kilo malagkit (ground glutinous rice paste), formed into balls
optional:
2 small yams (ube)
2 small taro (gabi)
2 small sweet potatoes (kamote)
Some add tapioca balls (sago), though its never done in this kitchen, :)
Simmer over low heat until malagkit balls are done, you can tell! Enjoy it steaming hot!
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Last Updated on Thursday, 12 June 2008 15:09 |
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