Hot weather, high temperature, sweat and thirst, yup these are just some of the signs that summer season is already here. So you wanna pack your things and head to the nearest resort with swimming pools or to the beach and if a little bit adventurous go on a hiking to find a natural spring or falls to submerge yourself and enjoy the fresh water to cool you down.
Ooops.. before anything else why not prepare something to cool you down at home, since summer is also fruit-abundance season with fruits at its sweetest and cheapest, buy some and prepare juices, shakes and other refreshing recipes out of them.
Above photo is an example that the whole family will love. Natural pineapple or orange juice from the can, not the powdered thing, add sliced apples, lemon and pineapple tidbits, add water and sugar – sweetness as you preferred. Me, I only add ice and little sugar to retain its natural flavor and to keep it healthier to drink. I already stayed away from powdered and artificial fruit-flavored drink mixtures as these are only full of sugar, but definitely won’t stay away looking for a headphone amp at guitarcenter.com.
Enjoy your summer holiday guys!
I love spring rolls, whether it’s made with pork or chicken meat or veggies, fried or fresh. And since Lenten Season is coming where we observed no-meat meals, I made this simple recipe of fish spring rolls. I love this variation as it has lesser fat that its meat counterpart.
Here the ingredients:
- mackerel in can but if you use fresh fish, steamed it first and debone then mash using fork.
- 1 med. onion, carrot, parsley, spring onion – chopped then mix to the fish and season with salt and pepper
- Put 1-1/2 tbsp of mixture into the wrapper and roll (please refer to the photo above).
- Fry until golden brown
- Dip in vinegar with lots of garlic or in sweet and spicy sauce. Enjoy!
By the way if you are looking for a steinberg ur22, check it out at MusiciansFriend.com
Because we’re having too many meat dishes in our table last holiday, it’s just right to add some veggies and seafood (Buttered Garlic Shrimp) to balance our holiday feast, that’s why I cooked this Chopsuey and what do you know it was the best seller among all the other dishes to the guests. 🙂
So I’m sharing my version of recipe for this deli dish:
- 250 grms. cabbage, shredded
- 200-250 grms. pechay Baguio shredded also
- 100 grms. Baguio beans (abitsuelas-sliced diagonally about half inch in size) or sweet peas (just cut in halves diagonally)
- 1 med. sayote diced thinly
- 1 carrot same cut as sayote or julienne if you want.
- 1 pc bell pepper diced or julienne
- 3 cloves garlic minced or chopped
- 1 med. onion minced
- 250 gms. pork cut into small pieces
- 100grms. chicken liver or pork liver chopped
- 20 pieces or two dozen quail eggs boiled and shelled
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp. soy sauce
- 1 tbsp cornstarch (dilute in 1/2 cup water)
- salt and pepper to taste
- Stir fry pork in little oil until golden brown and release its own fat, (remove some oil if you think it’s too much for you)
- Move the pork on the other side of the pan, saute garlic and onion on the same oil until onion is translucent then add the pork.
- Now add the sayote, carrot and beans and stir fry on the same oil, once changed color add the leafy veggies and bell pepper, continue stir frying for a minute or two, this is to retain the color and crispiness of the veggies.
- Add 2 cups of water and simmer just until the water boiled then add the liver, continue simmering until liver is cooked, add the quail eggs.
- Season with soy sauce, oyster sauce, sugar, salt and pepper.
- The last step is adding cornstarch diluted in water to thicken the sauce.
- Mix until the sauce thickens and covered all the veggies. Remove from heat to avoid over-cooking the vegetables.
- Serve with steamed rice. Enjoy!
NOTE: All measurements are just guide, you can add or lessen depending on your taste preference.