One Dish at a Time...

Coffee Jelly

2011-04-20T18:08:00.005+08:00

A no-cook, no-bake dessert. Mix, chill and serve, yup, that easy!

before chilling

Ingredients:

jelly (gulaman) powder
coffee
condense milk
all-purpose cream
sugar, optional
water (for the jelly mix)

close-up shot

Procedures:

Cook the jelly (gulaman) powder according to package instructions. Be sure to add a liberal amount of coffee but not too much, as you don't want your jelly to become super bitter. If and when you went overboard, a sprinkle of sugar will do the trick *wink*. Cool and cut it into cubes.
In a deep bowl, preferably one with a lid, mix the jelly with the rest of the ingredients (condense milk, all-purpose cream).
Here's the deal - if and when you made the jelly a little bland, mix a little amount of coffee on the condense milk and all-purpose cream mixture like what you usually do in a tiramisu mix to reinforce the coffee taste in the cream and cover the lack thereof in the jelly.
Taste test, tweak until you're satisfied and then, chill.

chilled coffee jelly

An ambrosia for the coffee lovers :)

Garlic Shrimp

2011-04-06T17:25:00.005+08:00

Another easy dish to whip up for no-meat Fridays :)

Ingredients:

fresh prawns (sugpo)
garlic, minced
oil
butter
hot water

Procedures:

Blanch the prawns. Take off everything (shell, head, tail). Set aside.
Heat a little oil before putting in the butter to prevent it from burning.
Drop the minced garlic and peeled prawns, saute until the garlic is roasted and the prawns are coated with butter.
Serve over steaming white rice.
Chili vinegar dip is optional but recommended.

It's as easy as one, two, three, right?

Fresh Pick: Asugon (Barracuda)

2011-03-23T15:07:00.006+08:00

Photo below is a Guinean Barracuda, one of the more timid kinds of barracuda, it comes in many names depending on the local you're in here in the Philippines, here in Navotas and I guess, mostly in Tagalog region, it is called Asugon. The asugon on the pic below measured up to 4ft in length, I have no idea, how much it weigh, I was just astonished to see (well not really, I grew up seeing huge fishes) how big it was so I asked my tatay to put a meter beside it, to illustrate how long it is, and took the shot. I have other shots, but I just can't post it the right way, I don't know why :(

My tatay cooked it in two ways - he sliced and fried the body (first) while he cooked the head and tail part plus the egg (and other whatnots) in sour broth (second). Before you question my pop's food preference, let me tell you a side story, he used to work as a chief cook in a cargo ship before he retired, and most of his co-workers during his years of work were Japs nationals, so his quirky palette sort of came from that.

No recipes from me, not a fan of fish and I don't think, I'll ever be :p

Fettuccine with Ham, Corn and Peas

2011-03-16T11:59:00.003+08:00

I wasn't able to join the celebration at Presto Pasta Nights last week, boo for me! But, I am super proud to take part in one of the longest running food meme, I may not be a regular contributor but I love it no less. I'll let you in on a secret, with my love of pasta, I think I was Italian in my past life *grins*.

This week's pasta feast is hosted by Debbie of Debbie Does Dinner, if you're craving for more pasta recipes, go and visit her for the round-up on Friday.

Ingredients:

fettuccine noodles
corn kernels
green peas
sliced ham, cut into square bits
evaporated milk
all-purpose cream
butter
olive oil (any kind will do)
ground black pepper
salt
dried basil leaves

Procedures:

Cook the noodles according to package instructions. Set aside.
Heat a bit of oil before melting the butter slab, that would prevent it from burning.
Put the ham in, roll the pieces in butter for a while until it sizzles. Add the green peas and corn kernels and saute.
Pour the evaporated milk and stir. Pour the all-purpose cream and stir a bit more thus preventing the sauce from sticking to the pan. Lower the heat down and let it simmer for three minutes.
Season the sauce with salt and pepper, try it out and do the necessary adjustments. Bring to a boil.
Toss the fettuccine noodles in, sprinkle it with some dried basil leaves and mix until all the noodles are coated with the sauce.
Let it cool for a few minutes and serve. (The sauce tends to thicken while it cools, the logic behind the let it cool phrase *grins*)

Try it and do tell me what you think, okie?

Dried Squid

2011-03-11T06:50:00.004+08:00

Last Wednesday (Ash Wednesday) marked the beginning of the Lenten season, the coming long weekend this summer, parade of flagellants, and no-meat Fridays. So here's a simple way to stock on your seafood without the need for a refrigerator *wink*.

cooked/fried dried squid

clean and cut fresh squid

a closer view

air dried and done (don't mind the itty-bitty ants :D)

Ingredients:

Squid (the bigger the better, it kind of shrinks when it dries and shrink a little more when you fry it)

Procedures:

Cut the squid vertically in the middle and open it up, clean it thoroughly, taking off its whole digestive system (intestine, ink socket, etc.), and if you're feeding picky folks, I suggest cutting off the eyes, too (that's what we usually do).
Lay it flat on a drying board and let it stay for a day or two, depending on the weather and humidity.
It'll turn hard and purple-y brown in color and will smell a little, but that is its charm *lol*.
Fry the dried squid and serve. Best paired with spicy vinegar dip.

Have a pleasant Friday!

An entry to:

&

Ham Sandwich (My Way)

2011-03-09T09:59:00.003+08:00

I think, this will be the last time I post something about Christmas left-over ham, hahaha, we've finally consumed all of it :)

You know what I did, I sliced the fiesta ham into thin slices like that of the regular ham and stored it in a sealed-in canister so that everyone who wants to grab a bite can just do so without all that fuzz. And it works, the ham was gone faster than me cooking pancakes, hahaha.

Photo below was the ham sandwich I made last I ate the left-over ham, we have some lettuce in the house, so I just put some mayo on a pair of white bread (have I mentioned that I love mayonnaise?), layer the some lettuce leaves, another dash of mayo, and fried ham.

Yummy!

Another non-recipe, maybe next time :)

Tikoy Ube (Chinese New Year's Cake)

2011-03-03T21:51:00.005+08:00

Not a recipe but I still cooked it, so it still belong, hurhur.

All you need is a box of Tikoy or Nian Gao, in any color or flavor, I used Ube (purple yam), slice to your preferred thickness, dip in a bowl of beaten egg and fry until the tikoy turns soft and sticky again or until the egg coating browns. You can eat and serve it as it is or you can have some sugar dip. Good for afternoon snacks or after dinner treat :)

Pasta Negra

2011-02-09T10:16:00.005+08:00

A leap of faith, I am joining Presto Pasta Nights, I know that me and my ways in the kitchen are still mediocre at best but I haven't read any rules that a newbie can't join so I am taking the plunge, que sera, sera! This is my second time joining, the first one was ages ago, it was one of those times when my bravery is at its peak *grins*. I, actually, love experimenting on new pasta dishes (I, even, think that I was an Italian in my past life *lol*) but as most of what I concoct doesn't follow a strict recipe, I seldom join any cooking meme, well, as I've said, this is a leap of faith.

This week's Presto Pasta Night round-up will be their 200th, so I'm kinda part of something special and it is hosted at Fuss Free Flavors. So, if you're in search for some great pasta recipes do visit that blog on Friday.

Ingredients:

spaghetti noodles (any kind of pasta will do)
fresh small to regular-sized squids
all-purpose cream
onion and garlic, diced
butter
vegetable oil
salt and pepper to taste
dried basil leaves

Procedures:

Clean the squid thoroughly. Put the ink in a clean container, to be used as a coloring for the dish. Be sure to take out the white gooey thing that stick in the ink pouch, it's the source of that fishy smell so you better be careful about it. And remember to use fresh squid, the key to a flavorful dish is its freshness.
Boil the squid until cooked. Set aside.
Cook the spaghetti noodles according to package instructions. Drain and set aside.
In a large pan, heat up some vegetable oil before dropping in the butter to prevent it from burning.
Saute the garlic and onion, until the kitchen smells or until the onion is mildly translucent, please don't overdo it.
Pour in the squid's ink, the amount depends on how dark you want your pasta to look, I didn't used much as my son doesn't like it super black. Saute and mush it thoroughly.
Add the cooked squid, stir and bring it to a semi-boil.
Add the all-purpose cream (I used one tetra pack of Nestle cream), stir until blended, add a little water and let it simmer.
Season with salt, pepper and dried basil leaves, taste test and do the necessary tweaking.
Stir it continuously to prevent the sauce from sticking in the pan, add some dissolved flour on cold water to make the sauce thick. The color won't blend well with the noodles if your sauce is watery/soupy. Bring it to its final boil and you're done.
Toss the noodles in and work on it until the black sauce incorporates with every strands of the spaghetti noodles, your arms might feel a little sore afterwards but the smile on your family/guests will make it all worth it.
Let it cool for a while before serving.

Happy Wednesday everyone!

Ham in Scrambled Eggs

2011-02-06T03:25:00.004+08:00

I think being a mother kind of force an individual to become thrifty, practical and innovative in some ways, and it applies in all aspects of our lives.

I've been posting recipes/dishes wherein last Christmas' ham leftovers were the main (or not) ingredients and this one is no different *smiles*.

Ingredients:

ham
eggs
salt and pepper to taste
cooking oil for frying

Procedures:

Beat the eggs, add some salt, pepper or any seasonings that you like.
Slice the ham in small squares or in any size and shape that you prefer.
Pour in the beaten eggs in a little amount of hot oil, then drop the sliced ham and toss mildly.
It should be done in a matter of minutes, it varies according to your preference, though. My kid likes his eggs a little well-done while I want mine kind of raw :)
Serve with some garlic rice and you have an easy but oh-so-yummy breakfast.

An entry for:

Have a great week food peeps!

I Got An Award

2011-01-27T14:41:00.003+08:00

Yep, you read it right, I got an award! And it felt just like when I found out I was pregnant, you know that feeling of happiness and excitement when you get something that is totally unexpected, just like a surprise birthday party or a an old friend popping out in front of you *grins*, I may suck a little, alright a lot, in analogy but you're getting the drift right?

Anyway, Lee of Earn Money Online graciously passed the award on to me and I am very, very grateful to her, this is my first blogging award, you know *smiles*.

The Rules:
1. Thank and link back the person who gave you this award.
2. Share 7 things about yourself.
3. Award 15 great bloggers you know.
4. Contact these bloggers and tell them about the award.

So here goes:

I am a frustrated baker, hehe, I love learning stuff about baking and making desserts but the oven and me has this hate and hate relationship *lol*.
I love juice combo, pine-orange (pineapple and orange), orange-mango, etc. I don't know why, but I do love those drinks.
I am a Royal Tru Orange loyalist!
I love Pinipig Crunch.
I suck as a socially active person, so I am a loner, homebody and a couch potato rolled into one.
I love reading, I can live without any material things as long as I have my steady supply of literary materials.
I love food, my two food blogs can attest to that :)

I've seen a lot of blogs that I visited with this award already so I will hold on to this award until I find other bloggers who can have it... yeah, yeah, I'm just basking in the glory *lol*.

Crispy Crablets

2011-01-23T03:05:00.002+08:00

My first time cooking Crispy Crablets, it doesn't came out as pretty as I want it to be, but I don't have the heart to label it as a failed attempt *pout*, in all honesty, it didn't taste as bad as it looks *lol*. Just do better than me and let this poor baby be, okay?

Ingredients:

crablets (pehe)
egg, beaten
flour
salt
pepper
cooking oil

Procedures:

Clean the little crabbies and take the top shell off. You can opt not to, I just did, hehe.
Season with salt and pepper and let it seat while you prepare the egg and breadings.
The coat or breading is a mixture of flour, a little iodized salt and a little pepper mixed together.
Dip each crablets in the egg and and roll on the flour, be sure to coat each one evenly.
Deep fry until golden brown.
Serve with vinegar and chili dip.
Perfect as an appetizer or pulutan, it can even be eaten with rice.

Happy Sunday everyone!

Fresh Pick: Green Mangoes

2011-01-20T07:51:00.004+08:00

After the Christmas season and the chilly wind and cold weather that it brings, the next most-awaited season for Pinoys is the summer. I am not a beach bum, though I love the water and the scenery, my incapability to swim and my not-so-beach-worthy physique kind of hinders me from being one, hehe. But as a foodie, one of the best perks summer could offer for me, is the availability of those summer fruits. My father-in-law bought a few parcels of land in Bulacan a couple of years back, the land came with a number of fruit-bearing trees, and other plants, and we're already reaping (literally, hahaha) the benefits of it all.

Photo below is that of the apple-mango tree in the backyard, adjacent to the dirty kitchen, I wasn't able to take pics of the other trees as the sun was blazing above me and I'm kinda not your regular happy sunny camper, I am more of a happy shady couch potato kind of person *grins*.

I'll do it next time...

Kekiam Balls

2011-01-18T11:43:00.002+08:00

I learned this recipe from my pops, remember that I hailed from Malabon City, thus making stuff out of fish is kinda an in-bred quality among us citizens, hahaha.

Ingredients:

ground fish meat
ground pork
carrots, minced
green onions, minced
onions, minced
garlic, minced
salt and pepper
egg
flour
cooking oil, for deep frying

Procedures:

Note: My mom told me that you can buy ground fish meat in the market, you just have to ask, and be willing to pay a minimal fee. But if you opt to do it yourself, be sure to pound on the fish first to loosen its meat before you scrape it off.

Ratio of ground fish and pork is 1:1
In a large bowl, mix all the ingredients listed above except for the cooking oil, be wary of the seasoning and the flour, you don't want your kekiam balls to be flour-full and meat-less, nor do you want it too salty or too hot, right?
Shape it into balls, deep fry and you're done.
One tip though, just to make sure that you got your desired taste, try deep frying one ball first and taste test, then do the necessary tweaking. After that, try frying another one and taste it again, just keep on trying until you perfected it. If I can live with estimates, so can you, hahaha, good luck with that :)
This is good as a pica-pica food or as a viand, it can stand alone or you can serve it with ketchup or any dips/sauces that you want.

Happy cooking!

Failed Attempt 1 - Salad Drink

2011-01-16T23:31:00.005+08:00

As much as would love everyone to think that I am getting better in this homemaking business, I know better, and to start something different in this blog, I decided that I will chronicle not only those recipes that I succeeded in doing but also those that miss. Well, nobody said it would be easy, they just said it would be worth it :)

So, for my very first entry in the failed attempt category, look and be amaze (more possibly the opposite of it) at my very own Salad Drink. This kind of thirst-quencher can be seen frequently among street peddlers and small kiosks around the mall, I am a fan so I decided to try making one on my own, oh well, practice makes perfect, hehe.

Truth is, it actually tasted good, it's just that, it didn't passed the aesthetic part, it doesn't look visually appetizing at all, right? It could have been something great *lol* but a few wrong moves and it resulted to this.

Let me count the ways (that I messed up):

I shredded the jelly instead of cutting it into cubes, I thought, it would work just like that of Buco Pandan.
I put it in it the freezer when I'm done and it's not yet time to serve it, I don't know why but those little Tapioca balls just won't show themselves anymore.
Instead of using a gazillion ice tubes, I used a gazillion liter of cold water.
I only used coconut milk, I think, it should be a mixture of canned and coconut milk.

There might be more that I don't know of, anyway, we'll find out the next time I try concocting one again.

This is a crappy post, well, it suits the topic, failed attempt in cooking and a failed attempt in blogging it *lol*.

Turbo Broiled Chicken

2011-01-16T12:06:00.008+08:00

Lesson learned: Veggies and meat doesn't get cook at the same time, meat tends to cook longer than their soil-produced counterparts, so learn from my mistake, do not insert the vegetables in your chicken, hahaha. My carrots and potato chunks turned out burnt and mushy, the chicken tasted wonderful though, so that kind of made up for my itty bitty mistake, hehe.

Ingredients:

fresh whole chicken
lemongrass
calamansi
garlic
soy sauce
pepper
paprika
salt
sugar (optional)

Procedures:

Make a marinade out of the soy sauce, pepper, salt and calamansi. Set aside.
Infused some garlicky taste to the chicken by rubbing minced garlic all over its body, inside and out.
When you think you've had enough of the garlic smell on your hands, marinate the chicken. Let it sit overnight if you can, if not, give it at least a minimum of 4 hours. Be sure that the whole chicken is drench in the marinade, if you can't make that much of a mixture to submerge it whole, just turn it around from time to time just to be sure to marinate all parts equally. If you have those kitchen syringe thingy, do inject the prepared mixture to the chicken's body to lessen the marinading time.'
When you're almost done, shake some paprika powder to its skin to enhance its color, paprika doesn't really give that spicy kick but it does make the food more picture-perfect.
Put the lemongrass inside the chicken's body and tie the legs together to seal it.
Roast the chicken in a turbo broiler, set the timer to an hour and gradually increase the temperature every 15minutes, start at 100 and end at 250. At this rate, you can be sure that you cooked the chicken meat thoroughly without burning the skin.
When the machine dings, it means it's done.
Serve with a dip, a sauce or none at all. It'll be yummy in any way *smirks*.

Happy broiling :))

Yang Chow

2011-01-14T10:54:00.003+08:00

A no-seafood version of Yang Chow, I don't even know if it is still consider as such if the recipe doesn't follow the original version, ah basta, Yang Chow ito, hehe.

Ingredients:

leftover/cold rice
sliced ham, diced (I used two kinds, the regular and sweet one)
Chinese sausage, dice
eggs, beaten
green peas
carrots, diced
garlic, minced
soy sauce
salt
all-in-one seasoning granules
cooking oil

Procedures:

In a skillet, fry the beaten eggs. Slice thinly and set aside.
In the same skillet, fry the ham and Chinese sausages, please do not overdo it, set aside.
Still in the same skillet, saute the garlic, no need to brown it.
Add the leftover rice and continuously mix.
Season with salt and the all-in-one granules.
Pour in the soy sauce and toss until the color is even.
Add the ham, sausages, green peas, carrots and scrambled eggs, mix it up.
Taste test, do revisions, if necessary.
Mix and stir until done.
Serve hot.

Easy does it :)

An entry to:

&

Carbonara w/a Twist

2011-01-12T23:06:00.004+08:00

My last post was about an experiment gone well, actually, great is a better term, hurhur. This one is not exactly an experiment but it was also done to maximize the benefits of an increase in our supply of Christmas ham, teehee.

Ingredients:

pasta noodles (any kind will do)
all-purpose cream
ham, cubed (I used a honey-cured one)
green peas
corn kernels
butter
dried basil
ground black pepper
fish sauce/salt
water

Procedures:

Cook the noodles according to package instructions. Rinse and set aside.
In medium heat, melt a quarter (of a bar) of margarine in a pan.
Roll, not fry, the ham cubes in butter.
Pour the all-purpose cream, add a bit of water and blend it all together.
Add the seasonings - fish sauce or salt, ground black pepper and dried basil.
Put the green peas and corn kernels last, stir and simmer until you get your preferred consistency.
Taste test and do the necessary revisions, if there's a need to.
Leave the sauce in low heat, drop the pasta noodles and toss.
And you're done, let it cool for at least 15minutes, to make sure that the sauce are all stuck to the noodles, and then serve.
I think, it will be great with garlic bread, sadly we have none *pouts*.

I think, I am Italian in my past life, with my obsession with pasta and all, hahaha.

Ham in Cheesy Cream Sauce

2011-01-07T20:06:00.004+08:00

NOTICE: This is one of those dishes that just came out because we have the ingredients for it, it's not planned or expected, in other words, this is pure experiment. Lucky for us, it works, it actually tasted better than I can ever imagine.

You know like when it's Thanksgiving and there are lots of turkey leftovers and you make turkey sandwiches left and right, I have the same dilemma, we were given like three different variants of ham last Christmas season and there's only three of us, and we can't chow down on 1 ham each, right, so there were lots of leftovers and here's where mine and my younger bro's smart genes came in the picture - we decided to experiment *lol*.

Ingredients:

ham (any brand will do but we used Purefoods Jamon de Bola)
all-purpose cream (we used Nestle)
cheddar cheese (we used Eden)
butter (we used Dairy Creme)
mushroom (small can)
corn kernels (optional)

Procedures:

Slice the ham in your preferred size and shape, I did it in jagged half-circles. One ball of ham is equals to a kilo, and I only used half of it. Set aside.
Slice the mushrooms according to your preferred thickness. Set aside.
Melt half a bar of butter in a frying fan.
Drop the sliced ham and kind of saute it in the butter, I can't say fry as I didn't exactly fried mine, but if you want it like so, I guess you can.
Add the all-purpose cream, blend it with the ham and butter until you get a consistent color and let it simmer.
Drop the slice mushrooms.
Add grated cheese, I used half of the regular-sized cheddar cheese, mix a little and then let it simmer.
Add the corn kernels if you want to.
Taste test. (Based on experience, there's no need to add any seasonings but to each its own, so do your deal)
Perfect with rice and/or bread.

Try it and do tell me what happen, okay?

An entry to:

&

Triple Longganisa Pasta

2010-11-15T04:55:00.005+08:00

taken with a camera flash

Ingredients:

pasta noodles of any kind (I used what's on hand, spaghetti noodles)
smoked longganisa
regular skinless longganisa
longganisang macao
butter
olive oil
salt, sugar, pepper, magic sarap
dried basil

Procedures:

Cook the noodles per instructed in the package, make sure to have it al dente. I, personally, add magic sarap granules on the boiling water aside from salt and oil, to give the noodles a distinct taste. Drain and set aside.
Slice the longganisang macao thinly, cut the smoked longganisa into cubes, get the skinless ones ready.
Heat a little olive oil in the pan, add half a bar of butter and let it melt.
Mash and saute the skinless longganisa, add the smoked longganisa and the longganisang macao. Cook until the oil and sugar of the longganisa infused and caramelized.
Season with salt, sugar or pepper, do it according to your preference.
Drop and toss the pasta.
Serve with a little drizzle of olive oil and a sprinkle of dried basil.

taken without a camera flash

My husband is a longganisa-lover so I tried inventing a pasta dish that he sure will love and my instinct didn't fail me, he ate as much as 3 plateful right after I finished cooking, I loss count of the rest *lol*.

Pininyahang Manok (Pineapple Chicken)

2010-11-05T22:52:00.003+08:00

Note: I learned this version of Pininyahang Manok in Bulacan, you know how different provinces here in the Philippines tend to have their own versions of a common dish, this one is no different.

Ingredients:

chicken
quail eggs
hotdog
carrots
potatoes
garlic
onion
pineapple chunks
green peas
evaporated milk
oil
water
salt

Procedures:

Saute garlic, onion, chicken, carrots and potatoes.
Add some water and let it boil for 10 minutes or so.
Add the milk, hotdog slices and pineapple bits. Mix and let it simmer for a minute or two.
Add the green peas and boiled/peeled quail eggs. Season to taste and bring it to a boil.
Try it out and then serve.
I'm not sure about others' preference but I like this dish cold, I mean at a room temp., as the sauce tends to get creamier as it cool.

Happy Cooking!

Fried Fish w/ Mango & Tomato Salad

2010-11-03T16:36:00.004+08:00

There's no recipe to share but as I need to eat healthy, I have no choice but to cook healthy, and though this is suppose to be a recipe blog, I guess, a miss once in a while is okay, right? :)

Ingredients:

fish slices
green mangoes
tomatoes

Procedures:

Fry the fish until golden brown or until cooked.
For the salad, cut the tomatoes and mangoes accordingly and mix. You can add a pinch of salt, if desired.
Serve with plain or garlic rice.

Happy Thursday everyone!

Vegetable Salad w/ Salted Egg

2010-10-08T07:16:00.003+08:00

Ingredients:

romaine lettuce
tomatoes
cucumber
salted eggs, peeled and cut into bits
unflavored/plain yogurt

Procedures:

Wash and cut the vegetables accordingly.
Toss all the ingredients in a large bowl, you can add as much yogurt as you like, it's healthy anyway.

Note: I decided on the yogurt to balance the saltiness of the salted egg.

I've been munching on my veggies these past few weeks, I need all the vitamins I can get, hehe. Can you spot a remnant of an egg shell on the photo above? :)

Fresh Pick: Red and Green Bell Pepper

2010-10-04T22:37:00.003+08:00

I'm just showing off *grins*. These are the products of hubby's diligence and patience, the red and green bell peppers that he had planted months ago are now bearing fruits, figuratively speaking, as peppers are vegetables, right? They are still young and small but I already have a recipe in mind *humming while waiting for the peppers to grow*.

Mussels (Tahong)

2010-10-02T23:22:00.002+08:00

Ingredients:

fresh mussels (tahong)
garlic, minced
onion, chopped
ginger, julienned
cooking oil
water
fish sauce/salt (optional)
pepper (optional)

Procedures:

Wash the mussels thoroughly.
Saute the garlic, onion and ginger; add in water when the onion turns translucent, and set to boil. Be sure to boil a proportioned amount of water to the quantity of mussels that you're gonna cook.
Throw in the mussels in the boiling water and let it simmer until the shells open up.
You can add in some fish sauce or salt and pepper to taste, this is completely optional.
Bring it to a boil and you're done.
It is usually serve with plain rice and vinegar dip.

This dish is easy to do and easy on the pocket, too :)

Buco Salad

2010-10-02T01:53:00.006+08:00

Ingredients:

a can of fruit cocktail
a small jar of kaong
a small jar of nata de coco
fresh coconut (buco), shredded
condense milk
all-purpose cream

Procedures:

Just mix all the ingredients together in a wide canister, seal with a lid and refrigerate.
You can serve it cold or frozen, it all depends on your preference.

Note: Keep in mind that the sweetness of a dessert lessen when you freeze it, so if you plan to serve your buco salad frozen, be sure to make it sweeter.