Fried Sweet Potato Wedges Recipe

Our friendly neighborhood gave me a bag of sweet potatoes. Thanks to her, I can make these sweet potato fries for my son!

Here we go!

  1. Clean, peel and cut the potatoes in approximately 1/4 inches or bigger if you want. I cut mine like this ↓↓ ↓ 
  2. Rinse the sliced sweet potatoes to remove excess starch. Do it twice.
  3. Boil the sliced sweet potatoes with enough water until it’s fork tender. Make sure to check for doneness and don’t let it get mushy.
  4. Prepare your batter by mixing 4 tbsp breading mix, 2 tbsp flour, 1 egg. Add water but make sure you still have a thick batter to coat all the potatoes.
  5. Fry the sweet potatoes until golden brown.
  6. Serve with dips.
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Mussels in Oyster Sauce

Mussel is one of my favorite food! Despite my allergy to seafood, I always cook this for my family. This dish is not expensive and can serve 3-5 persons. Add bird’s eye chilies if you like it spicy.

Ingredients:

1/2 kg mussels, cleaned

1 medium onion, finely chopped

1 garlic, crushed

3 tbsp oil

3 tbsp oyster sauce

1/2 cup water

1 bunch of scallions, chopped

3-5 pcs bird’s eye chili, chopped (optional)

 

Procedure:

Put the oil in a skillet over medium heat. Add the onions and saute for a minute, then add the garlic and saute for 2 minutes more. Add the oyster sauce and water. Stir the ingredients to combine and simmer. Put the mussels in and steam with the lid on for about 6 minutes or until the mussels have opened. Add half of the scallions and the chilies and cook for 2 minutes more. Turn the heat off and serve the mussels with sliced scallions as garnish.

Maja Blanca

 

Maja Blanca is a Filipino dessert made of cornstarch, coconut cream, milk and sugar. You usually see it during special holidays like Fiestas and Christmas. It’s a popular dessert here in the Philippines so you may see it in some restaurants and food courts. It’s one of my favorite next to Mango Graham Cake, Buko Salad, Ube Halaya and a lot more! 🙂

I modified the recipe a bit by adding corn kernels. Maja is very easy to prepare. You just mix the ingredients and cook until it thickens. It has a consistency of a thick gelatin and is creamy.

Here goes the recipe!

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Ingredients

1 small box cornstarch (200 g)

1 can coconut cream (400 mL)

1 can evaporated milk (410 mL)

1 can corn kernels

1 cup full cream milk

1 cup water

1 can condensed milk (optional)

peanuts or grated cheese for garnishing

Tip: You can use whole milk instead of full cream milk and add or lessen the sugar

Procedures

1. Mix coconut cream, evaporated milk, full cream milk, sugar and water in a container.

2. Put the cornstarch in a bowl and pour the wet ingredients over. Combine well.

(Remember: Always add wet ingredients to dry ingredients)

3. Cook the mixture slowly over low heat stirring constantly.

4. Add the corn kernels when the mixture starts to thickens.

5. Allow to cook until it reached your desired thickness.

6. Pour into a rectangular tray/container, flatten the top with a spatula and garnish it with peanuts.

7. Let it cool and refrigerate.

8. Serve and enjoy!

Serves 8-10 persons

Watermelon Rind Candy

Who knew that watermelon rinds could make a delectable candy? Instead of tossing it into the garbage, why save it for a truly unique sweet treat for everyone? Try my own candy recipe!

Ingredients:

6 cups watermelon rinds, peeled and diced

3 cups water

3 cups white sugar

2 tbsp cinnamon

red food coloring

Procedure:

1. Soak the rinds in water with food coloring.

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2. After two hours, drain them.

3. Combine three cups water and three cups sugar in a deep pot.

4. Add the rinds and cinnamon.

5. Bring to a boil, uncovered.

Make sure you stir it occasionally to keep it from burning.

6. Cook until the rinds look jelly-ish and the sugar gets thick.

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At this point. It’s perfect for a sandwich spread! You can either stop here and store this in a jar. Or continue with the sugar coated watermelon candy! 😉

7. Using toothpicks, arrange the cubed rinds vertically. Place about five pieces per toothpick.

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8. Let the rinds dry on a rack overnight or until they’re tacky to touch.

Coating in sugar too soon will cake it up.

9. Coat them with sugar. And enjoy your candy!

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