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ENSALADANG LABANOS
INGREDIENTS:
1 small radish (labanos), thinly sliced
1 small onion, thinly sliced
1 medium tomato, cut into wedges
1/4 cup vinegar
1/2 tsp salt
1 tsp sugar
PROCEDURE:
Mix radish slices with salt and set aside for about 15-20 minutes or until the salt has melted.
Mash and squeeze radish slices thoroughly in salt. Discard squeezed juice.
In a bowl mix in the tomatoes, vinegar & sugar.
Serve!
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KALINGKING
INGREDIENTS:
2 large pcs yellow kamote peeled
1/2 cup brown sugar
3 cups rice flour
1 cup water
1 & 1/2 cups oil for deep frying
Banana leaves
PROCEDURE:
Cut the kamote into strips.
Add the sugar and flour to the water and stir until well blended.
Combine kamote strips with the flour mixture and mix well with a spoon until well coated.
Heat oil in a frying or deep pan.
Layered the battered kamote on a saucer with banana leaves.
Pat to flatten, then from saucer slip into hot cooking oil.
Fry until golden brown.
SHING A LING
INGREDIENTS:
1½ lbs fresh miki noodles
2 cups vegetable oil
1 teaspoon garlic powder
½ teaspoon chili powder
1 teaspoon beef powder
PROCEDURE:
In a bowl, combine garlic powder, chili powder, and beef powder. Mix them well.
Rub the mixture on the miki noodles to the point that all sides are coated.
Arrange the noodles in a wide tray. Do not let the noodles overlap each other.
Let the noodles dry under direct sunlight for 1 day. Cover the noodles with a clean screen or cheese cloth to protect it from insects if you are drying them outside of your house.
Heat the oil and deep fry the dried noodles until golden brown.
Serve with vinegar!
ENSALADANG LABANOS
INGREDIENTS:
1 small radish (labanos), thinly sliced
1 small onion, thinly sliced
1 medium tomato, cut into wedges
1/4 cup vinegar
1/2 tsp salt
1 tsp sugar
PROCEDURE:
Mix radish slices with salt and set aside for about 15-20 minutes or until the salt has melted.
Mash and squeeze radish slices thoroughly in salt. Discard squeezed juice.
In a bowl mix in the tomatoes, vinegar & sugar.
Serve!
KALINGKING
INGREDIENTS:
2 large pcs yellow kamote peeled
1/2 cup brown sugar
3 cups rice flour
1 cup water
1 & 1/2 cups oil for deep frying
Banana leaves
PROCEDURE:
Cut the kamote into strips.
Add the sugar and flour to the water and stir until well blended.
Combine kamote strips with the flour mixture and mix well with a spoon until well coated.
Heat oil in a frying or deep pan.
Layered the battered kamote on a saucer with banana leaves.
Pat to flatten, then from saucer slip into hot cooking oil.
Fry until golden brown.
SHING A LING
INGREDIENTS:
1½ lbs fresh miki noodles
2 cups vegetable oil
1 teaspoon garlic powder
½ teaspoon chili powder
1 teaspoon beef powder
PROCEDURE:
In a bowl, combine garlic powder, chili powder, and beef powder. Mix them well.
Rub the mixture on the miki noodles to the point that all sides are coated.
Arrange the noodles in a wide tray. Do not let the noodles overlap each other.
Let the noodles dry under direct sunlight for 1 day. Cover the noodles with a clean screen or cheese cloth to protect it from insects if you are drying them outside of your house.
Heat the oil and deep fry the dried noodles until golden brown.
Serve with vinegar!
