Tuesday, February 24, 2015
Salsa & Tortillas
Lauren and I had the pleasure of teaching a session at the PC Batch 273 IST back at 11RR.
Lauren did a demonstration on how to make tortillas and I taught fresh blender salsa.
Salsa
Ingredients
½ Kilo Tomatoes
3 Red Onion
½ Head Garlic
2-5 Sili Peppers
10 Kalamansi
1 TBS Salt
1 TBS Cumin
Yields
0.5 Liters blended Salsa
Safe to eat
Up to 24 hours
Unrefrigerated
Up to 10 days refrigerated
Wash
Wash all vegetables
Prep
Squeeze the kalamansi juice
through the strainer into the bowl
Peel and half onions
De-shell the garlic
Chop the stems off the sili
peppers
Slice off the imperfections
on the tomatoes
Blend
Pour the kalamansi juice
into the blender
Add half the tomatoes and
blend
Slowly add in half the
onions
Slowly add in the garlic
Add in the rest of the
tomatoes
Add in the rest of the onion
One at a time, add in the
peppers
Finish off with salt and
cumin
Refrigerate
This taste best when it sat
for at least and hour and served cold
Will keep for 10 days
Will only keep for 24 hours
unrefrigerated
Alternate Method
Hand chop ingredient
smaller than Cm cubes
Mix in a bowl
Tortillas
Ingredients
2c Unbleached Flour
1tsp Baking Powder
1tsp Salt
¼ c Vegetable Oil
½ c hot water
Yields
22 Tortillas
Preparation time
1 hour 30 min
Yields
22 Tortillas
Preparation time
1 hour 30 min
Prep
Mix flour, baking powder and salt together.
Add in oil and mix with a fork until mixture is crumply.
Add water slowly while stirring, as the mixture may need less or more water.
Set Aside
Knead the dough for several minutes.
Divide into 16 balls. Keep covered and let sit for at least 1 hour.
Roll
Roll out on a flat surf covered in thin dusting of flour, making flat circles 4-5" in diameter.
Heat
Heat the dough on a very hot flat surface like a skill or the bottom of a large pot without any oil until it starts to brown, turning at least every 60 seconds.
Add in oil and mix with a fork until mixture is crumply.
Add water slowly while stirring, as the mixture may need less or more water.
Set Aside
Knead the dough for several minutes.
Divide into 16 balls. Keep covered and let sit for at least 1 hour.
Roll
Roll out on a flat surf covered in thin dusting of flour, making flat circles 4-5" in diameter.
Heat
Heat the dough on a very hot flat surface like a skill or the bottom of a large pot without any oil until it starts to brown, turning at least every 60 seconds.
Monday, February 23, 2015
Sunday, February 15, 2015
Valentine's Day in Sitio Puros
We are right in the middle of Fiesta season which runs from December until May.
Each barangay (village) and each sitio (a more remote corner of a barangay) has their
own day of celebration. One of Alan's sitios had their fiesta this past Saturday.
We started out the morning by visiting the home of a Nalyn, who just had her baby baptized. We are now Pare (Par-ee) and Mare (Mar-ee) or two of the many God-parents.
Then the eating began. We sampled numerous delicious Filipino dishes and visited with the family and friend who were visiting for the fiesta. It's custom to walk around to multiple families houses to eat and we had the pleasure of visiting a second family for a second delicious meal and another visit at the home. The families make food like we make food for Thanksgiving, so everything is delicious and in heaping portions.
Once we consumed all that we could we moved onto the afternoon activity, games with the kids. The teams were full of energy and had a great time for a couple of hours running around and eating a variety of foods as fast as they could.
It was a great way to spend Valentine's Day, among a loving community with our friends.
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