EAT MORE TO THE FULLEST

Every one of us takes the foods as our comfort either in sadness or happiest and only foods witness what person we are. I believe in the saying that “masarap ang bawal” or it is more delicious when it’s forbid that’s why most people are continuously eating foods that are high in caloric, saturated fats and cholesterol. The more this three present in the foods the more we could take more, mostly we don’t mind what next with this or result of this as long as for now we are enjoy and satisfied.   So no one can control what the foods we take and eat more to the fullest.

Below are the three recipes that are delicious and enjoyable to eat but obviously not securing your healthy diet. Just simply reminder while we are young, eat more to the fullest but not bad at all when securing the savings.

MASH SQUASH WITH SHRIMP BALL DIP IN TAMARIND SAUCE

 Ingredients:

• 500 ml Pork oil
• 1 cloves garlic, chopped
• 3 kg squash
• 4 liter water
• 500 g shrimp, Peeled
• 6 pcs eggs, boiled
•      ¼ g all purpose flour
• 2 tbsp. cornstarch
• Salt and pepper to taste

Tamarind Sauce

·         1 tbsp. Tamarind from a pliable block

·         1/3 cup water

·         1 tbsp. Peanut oil

·         1 tbsp. Chopped cleaned fresh cilantro roots, pounded to taste

·         1 tbsp minced garlic

·         1 tbsp. Asian hot Chile sauce

Procedure:

1.  Bring to boil the squash with water until soften. Transfer to a bowl and Set aside to cool down, afterwards mash until no lump appears. On other sauce pan, boil the egg for 10 minutes, let it cool and peel. Set Aside.
2.  On other Bowl, mix the flour, cornstarch, salt and pepper then add water. Stir until dissolve with no bubbles or dissolve properly. Set aside
3.  For the stuffed, Sautee the onion using the pork oil add a little bit salt until caramelize then put the shrimp add salt and pepper to taste ( note: you may add possible soy sauce but it is better to have it dry).Peel the shrimp.
4.  Form a mash squash into circle (ball) with stuffing of shrimp and egg afterwards coat it on the flour mixture until all were coated
5.  On the prepared frying pan using pork oil heat enough the oil before adding the product wait until golden brown. Repeated it until all well done.
6. Serve hot and enjoy.

    Tamarind sauce:

1.   Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids
2. 2.Heat oil in a small heavy saucepan over moderate heat until hot but not smoking then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tbsp. Tamarindjuice, sugar and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes

FRIED POTATO PANCAKE WITH BUTTERCREAM AND MARGARINE

INGREDIENTS:

·         1 kg Potato

·         1 pack butter

·         200 g margarine

POCEDURE:

1. Boil the Potato until soften once it done transfer to a bowl and peeled. Set aside and cool down.
2.    After done on mashing the potato, pound it with butter cream gently using pork to combine it slowly afterwards coat a little bit of flour just to have it good texture of golden brown
3.  Melt the butter on the pan fry and cook the potato mixture make sure to spread it like pancake until no flour appears and golden
4. Repeat it until all well done.
5.   On other pan, melt the Margarin to have syrup. Set aside
6. Serve the Potato Pancake with syrup. Eat more!

 Frozen Puree avocado mix with Dry Fruits Ice Cream

INGREDIENTS:

•     1 kg avocado
•       ¼ kg raisins
•         ¼ dates
•       ¼ kg Grapefruit
•         ¼ kg can berries
•      1 can alpine milk
•       Whipping cream

PROCEDURE:

1. Mis en place the all ingredients according to its uses.
2.  On a blender, blend the avocado until soften add sugar, milk and whipping cream.
3. Once done, pour the avocado mixture into a container set as molder. Afterwards just mix through the rest ingredients.( it’s better to design the rest fruits top of ice cream.)
4. Put it in the Freezer overnight.
5. Serve and Eat more!