Tag Archives: papaya

Auntie Esther

Now that the balmy summer is upon us, one of my favorite ways of cooling down is enjoying a tall glass or two of a fruit slush (fruit shake). Just fresh pulp of fruit (or vegetables sometimes), ice and simple syrup–no dairy!  Thanks to my Vitaprep (really worth it!) and our antiquated power transformer (110V to 220V), I can produce these slush at any time of the day, well, depending if there’s a 10-hour blackout or just a 30-minute.

Because it’s Sunday and Mom’s got her disciples of 9 children, I made lunch for them and a fruit slush.  Dad brought home some papayas the other day–one was finally ripe today.  With a hint of calamansi, it’s a perfect item to square a meal in a hot weather under a tree.

While making this fruit slush, it reminded me of one of my favorite aunties, Aunt Esther.  Back in the days, she would make papaya shake with calamansi, with just the right amount of sweetness.  She’s a very sweet lady, gentle and kind, and I hope that I get to see her someday soon. This is her fruit shake, and I propose a toast to her good health and long life!

Papaya Calamansi Slush

 

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Holy Tinola!

When the skies are in void of azure colors and when the breezes remind you that it’s time to wear another layer of clothing, it’s a good idea to make Tinola.  It is a chicken dish in gingery broth with soft, green papaya and tender pepper leaves.  This classic Filipino dish truly hits home.

Tinola: native chicken in ginger broth, green papaya, pepper leaves, garlic and onions.

Tinola: native chicken in ginger broth, green papaya, pepper leaves, garlic and onions.

Here’s the recipe.

TINOLA

Ingredients:

2 tbsp vegetable oil
5 cloves garlic, crushed
1 small onion, diced
3″ ginger, julienned
3 -4 lb chicken, cut in pieces, (native chicken optional)
2 tbsp patis (fish sauce)
4 cups water or light chicken broth
1 green papaya, peeled and cut into diamonds (or chayote/sayote)
1 1/2 cups pepper leaves

Directions:

Saute the garlic, onion and ginger in hot oil.  Add chicken, add patis, stir and cover for 10 to 15 minutes–chicken will draw its juice.  Don’t brown and keep heat on medium.  Add water or broth and bring to boil. Reduce heat, add papaya.  Cover and simmer for another 20 minutes.  Remove from heat and toss in pepper leaves.   Salt to taste.

Suggested additional ingredients (to be added in the pot immediately after heat’s turned off):

2 jalapeno peppers or 6 sweet long peppers

1 or a combination of:  spinach, moringa (malunggay), yam leaves, bittermelon leaves alucon

Serve with freshly cooked rice or as is.

Stay healthy, friends!

 

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