Pickles, Ferments, Complements – Page 2

Basil Pesto

I gathered a few basil leaves from the garden and made a little pesto. I don’t quite know what to eat this with but it tastes wonderful. It is good with pasta or Italian bread. It is also good on pizza. About 2 cups of basil leaves, packed 2 to 3 cloves garlic ¼ cupContinue reading “Basil Pesto”

Home Canned Rotel

These tomatoes were from my own garden at the end of the first crop of tomatoes in the summer. I had a good crop considering this was the first time I planted heirloom tomatoes. I had given away several as I picked them thru the summer and the tomatoes were quickly getting ripe on theContinue reading “Home Canned Rotel”

Pickled Green Beans & Pickled Okra

I had green beans coming out of my ears from my garden this year. So I decided to pickle some just to try them. It turned out very good so I will pickle and can some more. They are delicious! 2 cups water 1 ½ cups white distilled vinegar ¼ cup pickling salt or KosherContinue reading “Pickled Green Beans & Pickled Okra”

Burong Mangga

Fermented Green Mango These green mangoes are not the same as the mangoes sold at grocery stores that look green. The mangoes sold at the grocery stores only have green skin but they are ripe and those will not work. These green mangoes are labeled green mangoes and are separate from the ripe or semi-ripeContinue reading “Burong Mangga”

Tokwa (Fried Tofu)

Fried Tofu or Tokwa is not a Filipino original. The Chinese are still the ones that process the Tofu that are sold in small bricks in the markets in the Philippines and here. Somehow their formula for making the tofu from soybeans is still a passed down family secret even though there are many thatContinue reading “Tokwa (Fried Tofu)”

Pickled Radish

Call it pickled, call it salad or even fermented radish but this is so good as a complement to any fried fish and seafood or any fried food. Daikon or white radishes are a lot better and easier to prepare than the ordinary red radishes. Shave the outer skin of a small white radish andContinue reading “Pickled Radish”

Kimchi (Korean)

Ingredients: Procedure: Cut the Napa cabbage lengthwise in fourths. Trim off the core at the bottom then put in a large bowl or basin in layers. Sprinkle each leaf layer generously with the course salt using the 1 cup salt. Let stand for about 30 minutes or so until the stem is pliable and doesn’tContinue reading “Kimchi (Korean)”

Atchara (Green Papaya Relish)

I think “atchara” means pickled relish but the main ingredient is the green papaya and not cucumbers. This is another use that I thought of for the papayas I have. I remember this is not a simple task because I had seen my Aunt Choleng make it and helped in making it when I wasContinue reading “Atchara (Green Papaya Relish)”

Eggplant Salad

All it is, is boiled eggplants, mashed with garlic and vinegar added, seasoned with salt and pepper. But it “wakes up” the taste buds for complementary dishes such as Pochero and Nilaga (beef or chicken). When I am boiling meat to tenderize for Nilaga and Pochero I usually boil the eggplants in the same potContinue reading “Eggplant Salad”

Miso (Ginisa)

It is actually called Ginisang Miso. It is used as a condiment for Pesang Isda. 2 TBS Miso ½ of medium onion, minced 1 large piece of garlic, smashed and minced 1 Roma tomatoes, diced oil Note: You can use canned garbanzos (chickpeas) pureed in a blender in lieu of miso. I haven’t found FilipinoContinue reading “Miso (Ginisa)”