Kathryn loves international cuisines and in this show, enjoys preparing Filipino delights with her friend and fellow chef, Marie Dunaway. Enjoy these episodes where they prepare Green Mango Salsa, Green Mango shakes, Beef bone marrow soup (Bulalo), and lastly, Buko Pandan.
Green Mango Salsa
Servings: 4 people
Ingredients
- 4 green mangoes peeled and cut spears or diced. (1 per person)
- 12-15 cherry tomatoes diced
- 1 bunch scallions sliced thin
- 2 Tbsp lime juice
- 1 tbsp vinegar
- salt/pepper to taste
- 1-3 tsp shrimp paste (bagoong) sauteed (This is optional. Available in most Asian stores.)
- Few cilantro leaves (Garnish)
Instructions
- Toss all the dry ingredients together EXCEPT the cilantro (Save). Next, drizzle with the liquid ingredients. Arrange on a platter with the shrimp paste on the side and garnish with cilantro
Notes
Recipes by Marie A. Dunaway
GREEN MANGO SHAKE
Servings: 1 serviing
Ingredients
- 1 green or yellow mangoes sliced or diced
- 12 oz can evaporated milk (can substitute regular milk or yogurt)
- 1 cup crushed ice
- 1 Tbsp sugar
Instructions
- Put mangos into a blender. Add chilled evaporated milk, ice, and choice of sweetener. Blend until smooth. Enjoy!
Notes
Recipes by Marie A. Dunaway
BULALO (beef bone marrow soup)
Servings: 4 Servings
Ingredients
- 2 beef bones (or oxtail bone marrow) cut to expose marrow
- 1 lb beef shank with meat
- 1 Vidalia or white onion Quartered
- 3 cloves garlic
- 1 tsp black peppercorns
- 2 corn cobs cut into 2 inches
- 1 pear squash (chayote) peeled and cubed
- 1 bunch bok choy (baby or normal) separated
- 1 Napa cabbage cut into bite sized pieces
- 2 tablespoons fish sauce (patis)
- Salt
- Black Pepper
Instructions
- 1. Boil bone marrow bones and beef shank in a pressure cooker for about 1-1/2 hours or less with a pressure cooker (until the meat is tender and bone marrow is no longer red) 2. Skim off the scum as it floats toward the top. Carefully take out the bones and meat with a wide strainer spoon. 3. Strain the broth for a clearer soup base. Some would discard the broth and start over with fresh water and add beef flavoring. Combine the strained broth with the bones and beef in a deep skillet and add onion, garlic, and peppercorns. 4. Bring back to a boil and skim off excess fat as it accumulates, however, leave some for the flavor. 5. Reduce heat to low. Add corn cobs and chayote. Simmer until corn is done and chayote is tender. 6. Add salt/pepper/fish sauce to taste. 7. Add the bok choy and napa cabbage last to keep it bright green but cooked enough for serving. 8. Serve over hot rice.
Notes
Recipes by Marie A. Dunaway
BUKO PANDAN
Servings: 4 servings
Ingredients
- 1 - 1/2 cup buko strips or coconut gel (nata de coco)
- 7 oz condensed milk
- 8 oz table cream
- 3 oz powdered gelatin
- 1-1/4 cup coconut juice
- 6 drops pandan flavor
- 1/2 cup tapioca pearls cooked
- Vanilla ice cream
Instructions
- 1. Dissolve gelatin powder in coconut juice. Add pandan flavoring and stir. 2. Heat saucepan and boil mixture, stirring continuously. 3. Transfer to a mold and chill in fridge till firm. 4. Combine condensed milk, table cream, tapioca pearls, and coconut gel/strips and mix well. 5. Thicken in the fridge. 6. Slice up gel into cubes then toss with cream mixture. 7. Serve in dessert cups/bowls and top each with vanilla ice cream. Enjoy on a hot summer's day!
Notes
Recipes by Marie A. Dunaway