Monday, 31 October 2011

Apple-Banana Smoo-tea

One of the few fruits that I want my husband Frederick to eat are apples and bananas. And I’ve been literally force feeding him with both apples and bananas by making smoothies.  It’s only through their “smoothie form” that he would agree to ingest these fruits.  So I make sure that I make him apple-banana smoothie using tea water at least once every week . Sometime He makes it for both of us (prodding needed)


Here’s our simple recipe.



Ingredients:


Apples, diced – 2 medium size


Banana/s – 1 large or 2 medium size


Tea water (whatever is available) - 500 ml


Evaporated milk – 4 tbsp


*  tea water recipe, (see Tea Water for the recipe)

 
Preparation:


1. Place the diced apples,  banana, and a small amount of tea water in a blender and press pulse until you produce a smooth puree.


2. Add the rest of the ingredients and press the minimum button to blend the ingredients to smooth perfection


Serve with or without ice cubes.


Makes 2 servings .  Here’s the estimated Nutritional  values per serving based on the ingredients used:


Calories :   188  kcal                       Total Fat:  2.5  g.


Cholesterol : 20  mg.                       Saturated fat :  1.65 g.


Protein :   3.15 g                              Dietary fiber :  .5.95  g.


Sodium :  32.5 mg.                             Carbohydrate :  41.6 g.


- Foodformylove(31October2011)

Icy Orange – CeylonTea Fusion

This is one of our many tea base cold drink.  This time, we mixed freshly juiced orange with its pulps, that my husband Frederick made and ice cold Ceylon tea I brewed last night.  The result – a very refreshing and healthy orange tea drink that is very high in antioxidants :-)



Ingredients:


Freshly squeezed orange juice from 3 medium size oranges (pulp included)


Ice cold Ceylon tea water  - 750 ml


Sugar – 3 tbsp


* Ceylon tea water recipe, (see Tea Water for the recipe)

 



Preparation:


Mix all of the above ingredients and serve with or without ice cubes.


Makes 2 servings .  Here’s the estimated Nutritional  values per serving based on the ingredients used:


Calories :   165  kcal                       Total Fat:  0.3  g.


Cholesterol : 0  mg.                        Saturated fat :  0 g.


Protein :   1.8 g                               Dietary fiber :  .4.65  g.


Sodium :  0 mg.                              Carbohydrate :  23.1 g.



- Foodformylove(31October2011)

Strawberry – Green Tea Milk Shake



I’ve been making strawberry – green tea milk shake for Frederick many times this month, because, strawberries are cheap these days! I’m not sure if strawberries are in season (i've no idea really) but for a $2 for a pack of strawberry enough to make 3 tall glasses of very rich and yummy strawberry milk shake, I don’t really care whether it’s in season or not :-)


This is one of those drinks I’ve been making using water infused with tea as base, for one obvious reason: to make it a bit healthier compared to merely using plain water.



Ingredients:Strawberries – around 250 g.


Evaporated milk – 4 tbsp


Green tea water, cold – 750 ml


Sugar – 2 tbsp


* green tea water recipe, (see Tea Water for the recipe)

 
Preparation:


1.  Put the strawberries, sugar, and a small amount of green tea water in a blender then press pulse.  This will make a smoother strawberry puree.


2.  Add the rest of the ingredients and press the “min” button. Blend until all the ingredients are smoothly and well blended


Serve with ice cubes or as is.


Makes 2 servings .  Here’s the estimated Nutritional  values per serving based on the ingredients used:


Calories :   126  kcal                       Total Fat:  2  g.


Cholesterol : 20  mg.                      Saturated fat :  1.5 g.


Protein :   2.8 g                               Dietary fiber :  .3.4  g.


Sodium :  30 mg.                            Carbohydrate :  13 g.



-Foodformylove(31October2011)

Tea Water

I’ve been brewing tea - black tea, green tea, oolong tea, we still have no white tea on hand but we’re getting one soon- for our tea water.   I’m not sure if this term – tea water- I coined is acceptable among foodies but I’m using it anyway.

We use tea water as  base for most of our drinks.  First and most important reason, is because, drinking tea is healthy.  Teas, Camellia sinensis plant, are very rich sources of anti-oxidant.  I’m going to be expounding on this topic in another blog post  coming soon.  Secondly, I want my husband to drink tea due to its health benefits. However, Frederick doesn't like the taste of most teas specially oolong tea, black tea, and some brands of green teas.  he only wants Ceylon tea.  So I have to be ingenious and find ways to mask the taste of the tea without destroying it’s health benefits :-) and have him ingest it.

Most of the time, I add powdered juices on the tea water, "nestea iced tea for one" :-).  Sometimes, I add tea water instead of just plain water to fruit smoothies or fruit-milk shakes I make.  It's more nutritious that way and my husband never complains :-)

Our tea water is prepared before hand so we can just use it anytime. I usually just brew tea and just place it inside the ref for future use. Here’s how we prepare our tea water:

Ingredients :

Water –  1.5 L

Tea (black tea, oolong tea, or green tea) – 4 tea bags or 10 grams of loose leaves

Preparation:

     Black tea, loose leaves

1. Bring the water to a boil

2. Add the black tea leaves and let boil for a few minutes

The water has to be hot enough to allow the full development of the active substances in black tea and for a fuller flavor



     Oolong tea, loose leaves

1. Bring the water to a boil and remove from fire

2. Add the oolong tea leaves and let steep for 15 minutes

     Green tea, loose leaves

1. Bring the water to a boil, remove from fire and let it cool for a minute

2. Add the oolong tea leaves and let steep for 15 minutes

   

     Teas in tea bags

Make use of hot water but not at boiling point.  Better follow the instructions as directed on the package.

foodformylove(31October2011)

Traditional Champorado

I have posted a while back my easy and simple champorado recipe (see Champorado ) that is suitable for busy people who doesn't like to rely on instant food :-) I’m posting right now my lola and mama’s tradition champorado recipe.

Ingredients :

Glutinous rice (malagkit) –  2 cups

Coconut milk from 2 brown coconuts

Cocoa powder –  3 tbsp

Brown Sugar – to taste


Cooking Procedure:

     Coconut Milk

1. First, prepare the coconut milk.  Great the meat using a coconut greater.  We have the kabayo type at home but normally we just have the coconuts grated at the market.

2. Boil a liter of water or more. Pour around 500 ml on the shredded coconuts.  The coconut milk squeezed from this is called the kakang gata.  Reserve some for topping. Don’t forget to strain the milk to get rid of coconut meat

3. Pour more hot water on the shredded coconut milk, this is the second squeeze. Stain the coconut milk and put it in a pot. You can do up to a third squeeze.  The coconut milk from this second and third squeezes will be used to cook the glutinous rice.

Throw away the coconut meat (feed it to your chicken or pig if you have J or use it as fertilizer)

     Champorado

1. Wash the glutinous rice.  Drain and place it inside the pot

2.  Add the coconut milk from the second and third squeeze and boil the glutinous rice until it’s cooked.  Add more water as necessary. Remember, you are making porridge here so it should not be dry.

3. Add the sugar and cocoa powder except for the kakang gata.  Add more water if necessary.  Stir continuously making sure that the cocoa powder is completely dissolved.

Top with the kakang gata and serve.



-foodformylove(30October2011)

Champorado



Here’s one of my husband’s favorite food for breakfast- champoradoChamporado is a sweet chocolate rice porridge that has cocoa powder and glutinuous rice (malagkit) as main ingredients.

Champorado  is usually served for breakfast and comes with tuyo (salted dried fish).  But I believe this tradition, champorado +  tuyo, is common among the Tagalog (please correct me if I’m wrong).  But for people like us who came from the north, champorado is commonly eaten as meryenda, mid-day or mid-afternoon snacks.  I remember  that our Lola Paring and our Mama Tessie makes us champorado for mid-afternoon snack.  Whatever time of the day it is eaten, this champorado is a sweet tasty treat that is loved by kids and kids at heart.  I also liked it served with tuyo as the saltiness of the tuyo compliments the sweetness of the champorado J

Here’s a very easy and simple way of making champorado.  I usually cook it using a pressure cooker to save time :-)


Ingredients :

Glutinous rice (malagkit) – 2 cups

Cocoa Powder – 3 tbsp

Water – 6 cups

** Kara coconut cream – 50 ml

Sugar – to taste

Evaporated milk or coconut cream for topping

** note:  if you do not like coconut milk, just take it out from the recipe.



Cooking Procedure:

1. Wash the glutinous rice.  Drain and place it inside the pressure cooker.

2.  Add the water and pressure cook it for 10 minutes (start counting time from the moment the pressure cooker whistles.

3. Add the rest of the ingredients except the sugar and add more water if necessary.  Stir continuously making sure that the cocoa powder is completely dissolved.

Add sugar to your liking.  Sometimes we use equal, sometimes, the regular white sugar.  I prefer to use brown sugar for champorado as it adds more flavor but then again, brown sugar is expensive in Singapore, so I have to make do with the white sugar or equal.  Top with evaporated milk or coconut cream.  Frederick prefers the evaporated milk as topping.  Serve hot or cold and compliment it with fried tuyo.



-foodformylove(30October2011)

Hokkien Prawn Mee

It’s been more than  a month since my last posting and coincidentally, my last recipe was also on hokkien mee :-)

The reason for my hibernation is not because I haven’t been experimenting on food, nor have I lost interest  about this blog nor to food, nor was I lazy.  I just seem not my old self lately.  I can’t pull my brain cells together to work on something.  Well, anyway, I’m back, sort of :-)

Here’s my version of the famous hokkien prawn mee.  I’m still trying to get the taste of the hokkien prawn mee



Ingredients:

Fresh hokkien mee noodle - 500 g.

Shrimp - 200 g.

Pork - 250 g.

Pork fat – 100 g.

Monggo sprout – 100 g.

Fish Cake, sliced thinly – 100 g.

Eggs, beaten - 2 medium

Water- 750 ml

Garlic, crushed and chopped -  5 cloves

Onion, diced - 1 medium

Vegetable oil - 2 tsp

Chicken Powder – 2 tbsp

Fish Sauce – 3 tbps

Ground pepper to taste

Fried shallots

Calamansi or lemon

 Cooking Procedure: 

1) Boil the pork in 750 ml of water. Scoop pork and diced it then set aside.

2) Boil the shrimp in the same water until it changes in color.  Scoop the shrimp out and set aside

3) Add chicken powder, a dash of ground pepper, and fish sauce on the broth.  Let it boil.

4) Boil noodles for a few minutes, don’t overcook. Drain and let cool.

5) Fry pork fat until it turned brown and that oil comes out of it.

6. Add garlic and onion, sauté .  Add in the diced pork and sliced fish cake.  Add a few chicken stock and let it simmer.

5) Pour the beaten egg and mix briskly.

6) Add the rest of the broth and let it boil then add the monggo sprout and noodles. Mix completely.  Turn off the fire and let it sit for a few minutes before serving.

Top it with cooked shrimps and crispy fried shallots and drizzle with calamansi or lemon juice.

Enjoy :-)

- Foodformylove(30October2011)