Friday, May 20, 2005

Candied Yams with Citrus-Pandan Glaze

Candied Yams
Originally uploaded by annalyn.

Sweet potatoes or yams are quite popular in the Philippines. They are known in local parlance as kamote and can be labelled as "poor man's food" because of their availability. However, there's no reason why you cannot add glamor to this edible tuber which are always in season and sold cheap in Philippine markets. As such, I thought it best to feature this recipe for this month's SHF event, billed Pucker Up With Citrus, by uber-energetic host Alice of My Adventures in the Breadbox.

This native dessert is quite easy to prepare. While the yams take centerstage in the recipe, the citrusy glaze takes the limelight as well. Doubled with the irresistible scent of pandan leaves, it is enough to make you think of sweet memories and special occasions when something good was wafting in the kitchen. Well yes, this was sweet indeed.

Candied Yams
From the recipe of Dorothy MJ Ferreria

1 kilo sweet yellow potatoes or yams


1 cup white sugar
1/2 cup water
1/4 cup butter
Juice & rind of 1 orange
1/2 cup water
1 pandan leaf, stripped
1/4 cup mango, or pineapple, or orange marmalade
Juice of calamansi lime

red kaong or sago


1. Peel and slice sweet potatoes into large chunks.

2. To make the sauce, pour sugar and water in a large saucepan. Place over medium heat and allow to boil until caramelized to a nice golden brown.

Candied Yams cooking
Originally uploaded by annalyn.

3. Working quickly, pour in butter, juice and rind of 1 orange, water, pandan leaf and orange marmalde. Mix well.

4. Add raw potato chunks and continue cooking on low heat, stirring frequently until tender. Add calamansi lime after cooking for a stronger citrus flavor. Garnish with red sago and kaong.

Not your usual sinigang

Not your usual sinigang
Originally uploaded by annalyn.
When you're tired of your usual sinigang, why not do it differently? This popular Filipino dish need not follow the exact recipe, you can actually mix and match the vegetables according to your liking or what's in season. Here's one recipe I found from a Maggi leaflet:

Native Vegetables and Beef Sinigang


100 g. beef round, sliced thinly
6 cups water
1/2 cup sliced kalabasa
1/2 cup sliced sigarillas
1/2 cup sitaw, cut into 2 inches long
1/2 cup sliced eggplant
1 27g. Maggi Beef Sinigang Flavor Mix
1/2 cup saluyot


1. Boil beef in water and cook until tender or about 20 minutes.

2. Add vegetables one at a time giving 1 minute interval before adding the next kind.

3. Add sinigang mix and bring to a boil.

4. Add saluyot leaves and turn off the heat.

Note: You may also add gabi. Cut into pieces and mash for a creamier, tastier soup.

Deep-Fried Pompano with Tomato Salsa

Pompano (or sole) is not commonly sold in Philippine markets.Maybe it's because this fish is quite expensive..whereas your P70 (a little more than a dollar) can yield you three to four pieces of tilapia, this amount can only give you one piece of medium-sized pompano. My suki (favorite vendor) tells me she supplies the fish to restaurants around the metro.

I like my pompano fried to a crunch and so the problem was just finding the dressing or the salad to go with it.Luckily, I found one recipe in Glenda Barretto's Via Mare Seafood Cookbook which was so easy to adapt in my kitchen. Here goes:

1. Season fish with calamansi (or lemon), salt and pepper.Set aside for at least 15 minutes then fry until golden and crispy.

2. Make the salsa. Combine tomatoes, spring onion, red onion, garlic and chopped coriander in a bowl, then add olive oil and toss. Season with 1 tbsp. fish sauce and arrange over th fish or as a side dish.