Mr C and i ate this, and it was the yum =D. I used organic pepper, Cajun spice and Himalayan pink salt for the hash, and rosemary salt with the scrambled egg on top. Oh and its Goats milk manchego, Mr. C is lactose intolerant so most of my recipes are lactose free. Most. =O
This was lovely, i added bit of peach schnapps but it was too much so i excluded it from here. Adding the mango and taking the 2 min to make the dressing perked up the usual speed salad i make. Like any other recipe this is not set in stone, so add what you like remove what you don’t like.
Salad:
mango
lettuce
lola rosso
dill
Dressing:
plain yoghurt
juice of 1 calamansi (small lime)
dill
pepper
salt
To make the dressing:
[Authentic]:
The best mangoes on earth are from the Philippines. Singapore and Japan imports the mangoes we produce here – if you aren’t in Asia i’m afraid you wont be able to enjoy this fully. The marquis/Mexican mangoes… well the flavor and texture is so different it’s like a different fruit all together. Maybe you can try this with fresh peaches?
[Healthy & organic options]:
Use organic veg, easily purchased from either the Salcedo market, the Legazpi market. Rustance Fresh and SM supermarket have organic sections too.
You can also make yoghurt at home, and use that for this recipe.
Organic pepper – does wonders for any dish. I was surprised by how much it made a difference
dill you have planted and grown pesticide free at home. (or bought from the organic section. check out market man on Zacky’s farm)
[Other Options]:
you can add some pomelo/ grapefruit to too contrast the sweetness of the mango.
you can use 2 baking teaspoons of lime juice – its not the same but it can work.
or lemon.
add other herbs
add crushed wall nuts
add a sharp cheese
One way of doing Soboro is like this:
To know more about the history, culture and context of this dish have a look here. Maki is half Japanese, so she would know more about this than me – her recipes always have cultural snippets and she explains the techniques well. She also posted a soboro recipe there.
My quick and dirty version of soboro, for bentos and quick dinners.
[Other Options]
Add chopped carrots
Add peas
Add spinach
Use egg as the protein
In the Philippines we have a snack called “Camote(sweet potato) cue”. It’s similar to the recipe above except its sold skewered without soy sauce, sesame seeds,and they are sliced larger (3/4″ to 1.5″ in thickness). It usually has more sugar and is deep fried.
Adding a que/cue/q at the end is a play on the American BBQ. There are many street food stalls in the Philippines where marinated meats are skewered, grilled over coal and sold. Usually you can catch the sweeter dishes for merienda (late afternoon snack before dinner, usualy 3-4PM) and the more savory viand six pm onwards. Thease stalls offer turon (banana in wanton wrap fried with sugar), camote cue, banana cue, BBQ, isaw (skewerd chiken inards), itlog ng pugo (quail eggs either boiled and sold with salt) and qwek qwek (quail eggs boiled, peeled, breaded with a bright orange batter, fried and sold with a vinegar dip) .
I didn’t quite realize there is such an array of local food that others would find interesting or exotic. Im thinking about doing a series on them. Anyways, last week was quite busy for me and this week is proving to be a bit rushed as well.I also started playing Ragnarok Online again on the official F2P (free to play) non PVP (player versus player) server, Valhalla.
Food+DIY+Green home
Melange Pasticcio 