Month: December 2009

Sweet potato doughnuts

Sweet potato doughnuts

Ingredients:

2 eggs

2/3 cup sugar

2 cups boiled and mashed sweet potato

½ cup milk

2 tsp. melted margarine

3 cups all-purpose flour

3 tsp. baking powder

2/3 tsp salt

2 cups cooking oil

 

Beat eggs well and add sugar slowly while beating constantly. Add milk and margarine and blend well. Stir in sifted dry ingredients and mix thoroughly. Roll out dough on floured board about 6/8 inch thick and cut with doughnut cutter. Fry in deep oil until brown. Good for 10 serving.

 

Source: ang bayanihan

Cassava chips

Cassava chips

 

Ingredients:

1 cup boiled mashed cassava

1/8 tsp. vetsin

½ tsp salt

2/3 cooking oil

 

Mix mashed cassava, vetsin and salt and knead until smooth. Roll out as thin as possible on a greased surface to prevent sticking. Cut into squares. Dry under the sun for at least two hours. Deep fry in hot oul until brown. Good for 2 servings.

 

Source: ang bayanihan

Raising pigeons for squabs

Raising pigeons for squabs

By: Dr. Elpidio C. Coligado

Question: What are pigeons? Squabs?

Answer: The pigeon is a species bearing the scientific name Columba livia linn. It is also referred to as Dove. The Pilipino (tagalong) term is “kalapati”.

The squab is the young of the pigeon which is the equivalent term for the chick of the chicken. It is also termed  “pitson” in the tagalong region. The term squab or “pitson” sometimes refers specifically to the stage when pigeons are ready to be taken out from the nest and slaughtered for food. The squab is considered as one of the most expensive meat delicacies highly valued by the Chinese.

 

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