Rainbow Jelly

Remember the Goldilocks' cathedral gelatin?  I would always order that each time I go to SM North EDSA.  I love the mixture of jello tastes and the creamy gelatin in this desert.  I remember Mei, a former colleague of mine at Miriam College bringing this wonderful desert when she was our assistant principal then.  I would always sneak up to get a small slice of her gelatin at the pantry room hehheheh... I loved it so much!  How I wish she would make one again next time I see her.

Anyway, I did an experimentation again with some jello,gelatin flavours that I've bought last week at IGA.  I am not so sure how to make the Cathedral Windows Jelly so I just trusted my instinct.  Since the boxes of jelly have instructions, it was so easy for me to prepare them.  Next the hard part, the creamy white gelatin that would bind those cute jelly crystals together.  You see, I am not a gelatin person.  I don't cook them.  It was always my sister or sis in law who would always make the gelatins that we have at home in Hagonoy.  They can make the buco pandan even with their eyes closed.  Not me ohhh dearie!  Perhaps I am a bit afraid that the gelatin would not get molded or something?  Oh well, this time I have no excuse, so I had to remember how exactly they made gelatin using gelatin powder with a little deviation from the original though.  I know that the ones sold at Goldilocks have cream on it since you can really taste it at first bite so I added a cup of heavy cream.

The result was actually creamy, tasty and yummy.  A great success for an experiment.

Ingredients
different flavor of jelly boxes 
4 tbsp powdered unflavoured gelatin
1 tin of evaporated milk
1 tin of condensed milk
1 c boiling water
1 c cream

Procedure
Prepare the jellies according to package instructions and then slice them into chunks.
Heat up the  milk, water, cream and stir in the gelatin powder. Remove from fire just before it starts to bubble.
Put the jelly chunks onto the gelatin mold. Pour in the creamy gelatin when it's tepid. 
Refrigerate.

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Ginisang Ampalaya (Sauteed Bittergourd or Bitter melon)

Not too many people loves ampalaya because of its strong bitter taste. This is quite good for treatment of gastrointestinal diseases.    Researchers at Saint Louis University claim an extract from bitter melon, commonly eaten and known as karela in India, causes a chain of events which helps to kill breast cancer cells and prevents them from multiplying. 

I remember my father teaching me the right way to remove a bit of the bitter taste of bitter gourd.  He would often sliced them thinly in diagonal shapes.  He would pour tepid salt and water mixture and squeeze out the bitter taste from them...but he would always tell us not to over-squeeze so there would be a bit of bitter taste still.  My husband hasn't had this before so when I came to Australia and I chanced upon ampalaya in one of the shops, I grabbed a couple and cooked them.  He did love them and I am so happy about it.  Now, I am teaching my daughters to eat them too. 

Ingredients
2 medium size ampalaya,sliced diagonally
2 tomatoes, diced
2 eggs
1/2 tbsp garlic, minced
1 medium onion, minced
1/2 packet ginisa mix
1 chicken or pork or shrimp boullion cube
salt to taste

Procedure
Remove a bit of the bitterness of the ampalaya by pouring a tepid water in a bowl.  Add salt. Place the ampalaya in this mixture and squeeze a bit.  Remove the water-salt mixture.
Sautee onions, garlic and add in the ampalaya.  Put in the ginisa mix.  Do not stir too much. 
Pour in 1/2 c of water. Add in the cube.
Simmer.
Add in the eggs and stir a bit.


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Herb and Juicy Burger

Burgers!  Each time I think of burgers now I can't keep thinking of the infamous "hamboorjer" of the controversial Filipino former COMELEC Chairperson Benjamin Abalos.  He said that his hamboorjer (sold at his nook in a golf course) is really worth dying for.  I wonder if Arroyo is also worth dying for if you ask him at how much he still support the ex president.  Anyways, back to the burgers, the recipe in this article is a personal one.  Since I have herbs in my pantry, I decided to experiment in mixing them together.  The result is quite yummy!  They are quite juicy and you can really taste the herbs in the patties.

Ingredients
1/2 k beef, minced
1 large onions, minced
2 tbsp mustard
1 tbsp garlic granules
1 tsp sweet basil
1 tsp rosemary
1 tsp chives
1 tsp thyme paste
1 tsp salt
2 tsp ground pepper
1 egg
1/2 c grated parmesan cheese
1/2 c breadcrumbs
1 tin sliced pineapples
sliced tomatoes
grated carrots
slices of cheese
gerkins pickles
mayonnaise
ketchup
1 tsp sugar
1 tsp dill paste

Procedure
In a bowl, mix basil, rosemary, thyme, chives, garlic granules, salt, pepper, grated cheese, egg, breadcrumbs, mustard and onions. 
Mix in the beef with your hands.  Make sure that everything is well mixed.
Refrigerate the mixture for 30 minutes.
Make a ball of meat mixture in a size of a baseball and flatten it in your palm.
Fry in a non stick pan until both sides are golden brown.
Remove from fire and place the burger patties in a plate lined with kitchen paper to remove excess oil.
Make the burger sauce by mixing 1/4 c mayonnaise, 1/4 c ketchup, dill and sugar in a small bowl.
Assemble your burger according to your liking.  I added grated carrots, pinapples, gerkins, lettuce and the burger sauce.  My husband added fried eggs to his burger.

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Tortang Talong (Eggplant Omelette)

An omelette or omelet is a dish made by beating eggs and folding them with fillings which could be onions, veggies, fish, minced meat or cheese.  Some would even add more egg whites or milk to make the dish fluffier.  There are a lot of variations that you can choose from.  Each country has its own version of omelette but the one that my husband and I really enjoy eating is Tortang Talong or eggplant omelette which is quite so famous in the Philippines.  My husband, an Australian with a Filipino heart and probably a Filipino in his past life loves this particular type of omelette than those that he grew up with.  So each time we have eggplants in the house, he would always request for tortang talong.

I used to do the tortang talong by just by slicing the eggplant a bit  and spreading them without removing the stalks.  I will then beat eggs with salt and pepper and soak the eggplant on them and then fry them but I have learned form my sister that it is better to just remove the stalks and shred the egglant in medium pieces and soak them in the egg mixture and fry.  I find it more tasty and juicy. 

Ingredients
5 eggplants (lebanese)
4 large eggs
salt and pepper to taste

Procedure
Oven - grill the eggplants.  Let cool. 
Remove the stalks and the skin off the eggplants carefully.
Shred the eggplant meat into medium pieces.  Set Aside.
Beat the eggs and add salt and pepper.  I prefer mine a bit spicier so I add more pepper.
Pour the egg mixture onto the bowl of eggplant.  Mix with a fork.
Set aside for a couple of minutes before frying.
Use a 1/3 c in scooping the eggplant-egg mixture into the non stick pan.
Fry until golden brown.
Serve with ketchup or fish sauce-vinegar dip.

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Mojos ala Shakey's 1

Back when I was still working in Miriam, I had this group of friends that I would always go out with to eat at different fast food / restaurants.  Each food trip we had would always be enjoyable not only because of the food but also because of the good company we were with.

One thing that we would always order at Shakey's then was this appetizing Mojos -- sliced potatoes coated with yummy breading mix deep fried until golden brown in color.  They were always served first before their delicious fried chicken wings and pizza. 

I came across with a Mojo recipe on internet but it calls for thyme which I only have in paste.  I decided to just use the ready made breading mix and they turned out yummylicious which my husband and daughters agreed to the max!  They have to be eaten though right after they were cooked.  It's best to eat them warm.

Next time I will try the other recipe for this too.

Ingredients

4 large potatoes
salt and pepper to taste
1/2 c fresh milk
1 packet of White Wings breading mix

Procedure
Slice the potatoes into 1/3 inch thick.
Dip into milk.
Roll into thr breading mix.
Deep fry until golden brown in color.

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