These young honey melon were taken from our little urban garden pre-maturely because the tree is already dying which is very unfortunate since there are already fruits in there. The branches are drying and leaves are withering. Hubby tried to save these fruit by picking it early and put in the rice box and see if will still ripen. Yes they did but not as sweet and soft as the matured ones. Well, two turned orangie and sweet, the smallest one was still green but tasted like cucumber, very refreshing.
Our dish for lunch was fried Tilapia, coated with mayonnaise topped with pickle relish. To make it more interesting, we made the honey melon as its side-dish.
They blend perfectly well, the sweet and refreshing taste of honey melon compliments the saltiness of Tilapia, plus the sweet and sour flavor of mayonnaise. It’s not everyday you can taste something like this, a simple dish turned into something delectable. 🙂
Our merienda (snack) of the day – Camote Cue, one of my favorite local snacks.
Finally I did it, lol, at first I cannot perfect how to cook this because the sugar won’t stick to sweet potato when I tried to cook them at the same time in oil and there is a tendency for the sugar to burn while camote isn’t cooked yet, the result is a bitter camote cue. 🙁
So here is the simple procedure I made:
- Wash and peel the sweet potato and slice into half inch thick
- Deep fry in hot oil until golden brown, be careful not to burn
- When done, remove, strain and set aside
- In the same oil, add brown sugar to caramelize (amount depending on the quantity of your sweet potatoes, but I recommend to cook in small portions to prevent burning)
- When sugar is already caramelized, lower the heat and add potatoes and stir until all the camote are coated with sugar.
- Put in a strainer to remove excess oil.
A few days after Holy Week, me and my friends visited three churches, the Padre Pio Shrine in Sto Tomas, Batangas, The Chapel of the Pink Sisters in Tagaytay City and Caleruega Church in Nasugbu Batangas as an extension of our Visita Iglesia (Church Visits). And of course you won’t leave the place without bringing something from them to your home, it’s called ‘Pasalubong‘ in local term. We bought kakanin (native delicacies) like buko pie and other local snacks and fruit produce from those towns.There are pineapples, avocados, guayabano, mangoes, bananas and jackfruits.
I bought home langka or jackfruit which is one of my favorite fruits that I craved so much with this when I was pregnant on my second child, lol.. And who wouldn’t be, the aroma and sweet taste will definitely make you drool pregnant or not, this is also the reason that it’s a regular ingredients to many native snack dishes (kakanin) like ginatan, rice cakes, halo-halo and other desserts to make them more tastier.
Here are the beautiful and delicious jackfruit meat you can eat raw, but the seeds need to be cooked, by simply boiling until soft.
To preserved the Jackfruit meat, simply cooked it with sugar:
- boil water with sugar to make a syrup then add the meat and let simmer for 4-8 minutes only depending on the quantity, don’t overcook as it will ruin the texture of the meat. Sugar measurement upon your sweet preference.
- Let cool and place in a bottle then refrigerate, if you want to store it longer, put in a plastic container and freeze like what I did and defrost when needed.
Our first fruit harvest from our small garden- the honey melon. Most of our harvests are vegetables like Pechay (bokchoy), eggplants, okra, bitter gourd or ampalaya, we also have cucumber ( I don’t know if it’s categorized as fruit or veggie) and raddish, so we’re pretty excited with this one. lol.. The husband picked it up when it was not yet ripe (first photo) and placed it in our rice compartment for three days and here it is on the second photo, pretty orangie color with sweet fruity fragrance, a sign that it’s already ripe.
Now look at the color of its meat when opened, beautiful! I made a shake using only 250 gms. sugar, ice and 3-5 cups of water, no milk as the husband wanted it this way. A nice refreshment on this hot summer day.
By the way, we still have one more honey melon at the garden hanging on its vine waiting to be pick when the right time comes, just hang in there baby, momma will come to get you in a bit 🙂 For the meantime I’ll be looking for a silver polishing cloth for my son’s musical instrument.
Gong Xi Fa Cai!!!
Yep it’s Chinese New Year and Tikoy or Nian Gao (Chinese rice cake) is very popular during this season same as our local kakanin puto-bumbong and bibingka every Christmas which symbolizes unity among family members for being sticky.
We’re not really celebrating Chinese New Year though but asked hubby to buy this from the grocery (nakikiuso lang, lol) and cooked for our afternoon snack. I used lumpia wrapper instead of the usual egg coating to prevent the tikoy from sticking into the pan. I like this tikoy roll better than the one coated with egg, as it’s more crunchy on the outside and melting on the inside. The actual flavor was also retained and not too oily unlike when using battered egg.
This is a very simple recipe Continue reading