My first Pad THai

Every time I visit my sister to her place, she order out this delicious pad thai from a nearby restaurant. The sweet, spicy and sour taste of the dish is a perfect combination. It also remind me of my trip to Bangkok. I have been wanting to try my hands on doing a pad thai but the real pad thai is quite difficult to do and the ingredients is hard to find. Yesterday, I went to a grocery and saw this pad thai paste in a bottle and decided right there and then that I will make pad thai for breakfast. I grab the ingredients as stated in the rice noodles pack.

So here’s my first attempt for Pad Thai

Ingredients:

rice noodles

chicken strips

shrimps

lemon

bean sprouts

garlic

onion

tofu

egg

ground peanuts

spring onions

parsley

pad thai paste

sugar

salt

ingredients

ingredients

Procedure:

Soak noodles in boiling water for 3 minutes and set aside.

Stir fry chicken strips, shrimps, garlic and onion.

Once chicken strips an d shrimps are cooked. Add rice noodles, bean sprouts, tofu,lemon  and egg.

Add pad thai paste, sugar and salt.

Serve with ground peanuts and parsley (which i forgot to buy)

stir fry

stir fry

Delicious Pad Thai

pad thai

pad thai

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Passion Fruit Cupcakes

I was planning to do strawberry daiquiri cupcakes for this week’s bake in wonder pot project but Mom requested to use our newly harvest passion fruit instead. I do not know any passion fruit cake recipes so I have to get the recipe from my trusty friend Google. I came across the website http://www.taste.com.au. I had few recipes bookmarked but decided to try passion fruit meringue cupcakes. Good thing I have already the ingredients I needed for the cupcakes. Unfortunately, no more eggs for the meringue.

I remember ten years ago when I first tasted passion fruit what came first to my mind was the taste of my favorite orange juice when I was a kid. Come to think of it, the manufacturer might have use more of the passion fruit juice than orange juice.

For those who have no idea about passion fruit. It is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. Fresh passion fruit is high in potassium, beta carotene and dietary fiber. Passion fruit juice is a good source of Vitamin C.

We had the yellow variety. I volunteered to wash, cut and get the pulp out of the fruits. Dad only need the juice. He wants it stored for future use. In order to prevent early fermentation he added sugar and boil the mixture. You can also make passion fruit wine.

Passion fruit cupcakes

Ingredients:

3/4 cup butter, softened

3/4 cup sugar

1 1/3 flour

1/2 tsp baking powder

3 eggs

1 tsp vanilla extract

2/3 cup passion fruit pulp ( the original recipe called for 1/3 cup only)

Procedure:

1. Using an electric mixer, beat butter, sugar, flour, baking powder, eggs and vanilla extract for 3 minutes or until mixture is combined.

2. Add passion fruit pulp. Beat until the pulp is fully combined with the mixture.

3. Spoon mixture into paper cupcakes.

4. Bake for 20 minutes or until it pass the toothpick test.

5. Stand in pan for 5 minutes, then, transfer to wire rack to cool completely.

We had also some papaya so I made passion fruit papaya shake as well.

Passion fruit papaya shake

Ingredients:

1 cup chopped papaya

1 cup passion fruit pulp

5 tsp sugar

ice cubes

water

Procedure:

1. Using a blender, put the papaya, and passion fruit pulp.

2. Add the ice cubes and sugar to taste.

A tasty and refreshing snack for a very humid afternoon.♥

 

 

Passion fruit Cheese Cake

 

Why I eat Ampalaya?

Most people do not like ampalaya also known as bitter melon or bitter gourd or bitter squash in English. This is because of the bitter taste of its fruit. But despite of its bitter taste I have been accustomed to eating them since childhood. I have always been at war with my mom when I was young because she always forced feed us the bitter food. Of course, I was a child thinking anything bitter is bad and anything sweet is good for me.Now I know better that some bitterness is good for one’s health.

Scientific Name

Family: Cucurbitaceae
Genus: Momordica
Species: charantia

up close

These past few days, I have been eating ampalaya every other day. It is not that I am complaining but I just wanted to share how good ampalaya is for our body. Also, my five year old nephew needs its healing properties. He has been diabetic since he was three years old and lately he gets normal reading for his blood sugar. There were some research done on the effectiveness of using Momordica Charantia in the treatment of diabetes.

My mom has been able to invent a lot of delicious recipes using ampalaya over the years. From ampalaya omelette, ampalaya salad, ampalaya with ground beef, ampalaya with tuna flakes and noodles, adding it to “pinakbet” and the list goes on. She said one of the secrets to a not so bitter ampalaya is to soak it in water with salt. Few years ago, what we do is squeeze out the bitter juice but we also get rid off the medicinal qualities. Not an option now, but for those who are not prepared for it, you may use this trick it really lessens the bitter taste.

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I also took some photos and realized how beautiful the ampalaya plant is. It may be a crumpled, bitter fruit but it makes a healthy, delicious dish.