Bitter Melon (Gourd) Salad: Season 2

This is not the first time I'm making this salad. I posted about this appetizer early this year. Here it is. Click this link to view. Garden Chef's Needle and Pen: Bitter Melon and Cucumber Salad. I discovered this salad in Yummy Magazine.

For this post, I'm featuring a remake of this salad that I prepared last week when Ana Cristina, my younger daughter celebrated her 21st birthday with her friends at home. The salad was not part of my planned menu (Creamy Potato Salad, Caesar Crusted Crispy Chicken Strips, Shrimps-on-Wheel and spaghetti, Tin's fave pasta, which Ayana Grace, my eldest daughter, cooked). Spur of the moment decision, however, caused me to make the salad so that Billy, my husband, would have some veggies. I always make sure there's vegetable whenever he is at home.

Here's the photo of the remake.

I didn't regret making this as her friend, Karla, liked it! I'll feature the other dishes in another post.

============

Linking to:
http://en.petitchef.com

Home Maid Simple Foodie Friday
Back to the Basics Tuesdays with a Twist

Pesto Spanish Sardines Pasta: A Remake

There's a saying that goes, "One is enough, two is too much..." Uh uhhh, not for this!!! I'm referring to the Spanish Sardines Pasta which was my welcome post this year. My daughter, Ayana Grace, bought a bottle of pesto from the grocery store last month (she usually does...we seldom run out of pesto sauce in our cupboard) and I just wasn't able to resist making another try of the Pesto Spanish Sardines Pasta so here it is... Ingredients: 2 tbsps reserved oil from bottled sardines 2 tbsps olive oil 1 tbsp minced garlic 1/4 cup diced tomato 1 cup flaked Spanish sardines 1/3 cup Pesto sauce 1/4 cup pitted black olives 1/4 cup button mushrooms 1/2 kilo pasta noodles, cooked according to package instructions salt and pepper to taste Whole pieces of Spanish sardines (1 piece as topping per serving) Parsley for garnish Steps: In a large saute pan, heat oil from sardines. Add olive oil as needed. Saute garlic until fragrant. Add diced

Ensaladang Mustasa

It's back to work today, after five days of rest, something I've been looking forward to. As if the long Christmas holiday vacation was not enough :) Well, days just seem to fly so fast! Thanks to the additional non-working holidays brought about by the Pope's visit to my country, the Philippines. I had time to relax, stay at home, bond with family and yes, sort picture files in my computer. In between social networking, of course, I cooked for my family. With my husband home, there has to be fish and vegetables on the dining table. There was a bunch of mustasa (mustard) leaves left in the vegetable bin. What could be a better and perfect partner to fried fish than Ensaladang Mustasa (Mustard Salad)? Very simple and easy, here's how I did it. Ingredients: 1 bunch of mustasa leaves Rock salt 2 medium-sized tomatoes, sliced 1 small onion, sliced thinly 3 tbsps vinegar Iodized salt, ground pepper and sugar to taste Steps: 1. Cut mus

Ensaladang Alugbati (Malabar Spinach Salad)

This post appeared in my Facebook memories today. I'm glad it did! I featured this salad in my FB page a year ago. Alugbati (Malabar Spinach) Salad (Ensaladang Alugbati). This came up when I received for the first time this bouquet of alugbati from Erik, my officemate. He shares with us fruits and veggies fresh from his garden.

Garden Chef's Needle and Pen

Search This Blog