Ripe mangoes are abundant during summer time so people usually make mango float which is delicious for dessert. The ingredients are 1 condensed milk (large), 1 pack of all purpose cream, graham crackers, and ripe mangoes sliced thinly. In a pan, spread evenly the graham crackers. Then cover it with the mixture of condensed milk and all purpose cream. Then put mangoes for the next layer. Repeat the process until it is three inches thick. The last layer must be crushed graham crackers. This is good for one recipe.
Every fiesta, lechon is a special delicacy and after the celebration we would have a lot of leftovers of this lechon and one way of making use of the extra lechon is by cooking it into paksiw na lechon. We just chop the lechon into small sizes and put it into a casserole. Then we add vinegar, soy sauce, garlic, peppercorn, and a little sugar. Add a little water and let it boil for a while then add a pinch of monosodium glutamate to make it more delicious.
Longsilog or known as longganisa. It is sweet and salty homemade sausage and fried rice and sunny side up cooked egg. The combination is very delicious. You can find these foods in local food outlets and kiosks in the Philippines. Longganisa originated from the province of Lucban, Quezon. I have heard Ilocano longganisa is the best because they added more spicy in the ingredients.
Summer is a season for mangoes. There are many mangoes in the Philippines and one way of preserving them is by making pickled young green mangoes. Slice green mangoes to finger-like sizes. Prepare the salt solution by mixing rock salt and water enough to cover the mango in a container. Let stand for 2 to 3 days then wash with water and drain. Prepare sugar solution and add to the mango. The mango will be good enough to eat after 3 days. You can refrigerate this mixture for a longer time. The longer the time of preservation, the better it tastes.
Lato seaweed can be prepared as salad. It is very easy to prepare for there is no need to cook it. Just wash well the lato seaweed, drain, and put it in a platter. Add sliced tomatoes, onions and ginger. In a separate saucer, mix vinegar and salt. You may put this in the seaweed upon eating. Never mix them in advance for the seaweed will become watery.
Maruya is one of the famous merienda here in the Philippines. First, we mix the flour with the baking powder and salt and we set it aside. We then beat the eggs and add evaporated milk and sesame seeds. After this, we add it to the flour mixture. Then dip the banana in the batter and deep fry in hot oil. You may put nangka or jackfruit and a scoop of ice cream as toppings. This maybe a new recipe but it comes with a flavorful twist.
Young green coconuts are in demand during summer. These fruits usually grow in Asian countries and Mexico. It gives us water which can quench our thirst and is known to be rich in potassium and other minerals as well. The water also has medicinal qualities which make it good for the heart, liver, and kidney disorders. The young meat of the coconut can also be eaten or made into some delicacies.
Another way of preparing squid is by grilling it. We first clean the squid very well by removing the head and ink sac together with the tentacles. Do not cut the body of the squid. In a separate bowl, we mix the tomatoes, onions and green mangoes. We then season it with salt and pepper. We place this fillings into the cavity of the squid. We may use toothpicks so that fillings will not spill. Grill the squid over hot coals for 2 minutes on each side. Soy sauce and calamansi maybe used as dip. This food is usually prepared during picnics.
Tapsilog, longsilog, etc...is the Filipinos version of what a morning breakfast in the Philippines. Tapsilog is a name combination of dried cured meat (tapa), fried rice to you (sinangag), and egg cooked sunnyside up (itlog). Some fast food chains in the Philippines like Jolibee, Chowking and et cetera, are included on their menus. Hmmm, I like to eat breakfast especially these kind of foods serve on the table.
Dacupan City , Philippines – Famous for its bangus. This two-week festival will end on May 4, 2008. They have lots of activities like street dancing, battle of bands, 101 ways to cook bangus, and the most awaited is the Kalutan ed Dalan in which, the city display the longest grill party of bangus to about 2,200 meter grill. Wow!
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