Crispy Kangkong (Crispy Swamp Cabbage)

Ingredients

• 4 bunches kangkong leaves, cleaned
• 3 cups corn starch
• 5 cups cooking oil
• salt to taste
• 1-1/2 cup water
• 1 cup flour
• 1 pc boiled egg, grated medium

Procedure:

1. Clean kangkong and draw off leaves thoroughly.
2. Remove leaves from stem. Set aside.
3. Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.
4. Mix until smooth in consistency.
5. Heat oil to 250°F and reduce fire to medium. Dip leaves one by one in batter and deep fry until crispy.
6. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
7. Serve with sauce on the side.

Prawn in Curry

Ingredients:

6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
2 tablespoons curry powder
1 teaspoon ginger powder
1 cup milk
2 cups coconut milk
1½ tablespoons lemon juice
¼ sliced green onion
450 grams prawns
Hot Rice

Procedure:

1. In a large covered pot melt the butter. Stir in the flour and then the salt, curry powder, and ginger.

2. Blend in the milk and then the coconut milk, gradually. Cook, covered, until the mixture comes to a boil , stirring from time-to-time to keep the flour in suspension.

3. When the curry sauce is simmering and thickened, stir in the lemon juice and then the prawns.

4. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are bright pink and tender.

5. Serve with hot rice sprinkled with green onions as garnish.

6. Enjoy

Vegetables in Sour Soup

Ingredients:

* 1 can (14 oz) diced tomatoes
* 1 large potato, diced
* 1 large bok choy or other greens
* 1 cup fresh green beans, cut into 1 inch
* 1 lb tofu, diced
* 1 chayote (Mexican Pear), diced
* 1 medium onion, diced small
* 4 garlic cloves
* 1/2 package tamarind soup mix or 5 g tamarind broth cubes
* salt and pepper to taste
* 6 cups water

Procedure:

1. Chop all vegetables
2. If you're using tamarind remove the hard outer shell.
3. Soak the tamarind pulp, seeds and all, in 1 cup of warm water, fish out the seeds and the membranes and reserve the liquid to add after.
4. Cook potatoes in water for 10 minutes
5. Add salt to taste
6. Add remaining vegetables, tofu and seasoning
7. Cook 10-15 minutes more
8. Add the tamarind soup
9. Simmer
10. Serve

Fish Adobo (Spanish Style)

Ingredients:

• 1/2 cup water
• 3 Tbsp cane vinegar
• 1/4 cup soy sauce
• ½ cup olive oil
• ½ cup sliced sour pickles
• ½ cup Sliced carrots
• 2 pcs Chili
• 3 cloves garlic, crushed
• 5 pcs whole cloves
• 1/4tsp peppercorn
• 1 bay leaf
• 1 tbsp Spanish paprika
• 1/2 kilo fish fillet, (cubed)

Procedure:

1. Sauté all the vegetables in olive oil then add in all the spices.
2. Add the water, vinegar and soy sauce to the pot and simmer.
3. Add the fish and simmer until the fish cooks.

Tostada and Grilled Veggies

Ingredients:

• 3Tbsp olive oil
• 3 medium zucchinis, cut diagonally into 1/2 inch wide
• 4 portabello mushrooms, stemmed
• 1 1/2 bunches scallions, root ends trimmed
• 4 flour tortillas
• 3 cups tomato salsa, store bought
• 120 grams of feta cheese, crumbled
• 1 lime cut into 4 wedges

Procedure:

1. Heat grill and lightly oil.
2. In separate piles, arrange zucchini, mushrooms and scallions on baking sheet.
3. Drizzle with olive oil.
4. Add some salt and pepper.
5. Brush tortillas with oil.
6. Grill till brown and crispy.
7. Place 1 tortilla on serving plate.
8. Cover with zuchinni and mushrooms.
9. With kitchen shears, snip the scallions over the vegetables.
10. Top with salsa and feta cheese. Serve with lime wedeges.