Crisp Ham and Cheddar Rolls

Ingredients:
8 slices white bread
4 slices sweet ham
4 slices cheddar cheese
2 pcs. eggs (beaten)
1 1/2 cup Japanese breadcrumbs
oil for deep frying

Procedure:
Using a small rolling pin, flatten out white bread. Combine 2 slices of white bread then top with a slice of ham and a slice of cheddar cheese. Roll the sandwich together until it holds in shape then chill for at least 30 minutes in the freezer. Do the same for the 3 sandwiches. Heat up oil for deep frying. Roll sandwiches in egg then coat with Japanese breadcrumbs. Fry sandwich rolls until golden brown. Slice it then serve hot.

*For those who love vegetables, you can put asparagus or celery stalk in the center of the sandwich.

Nutrition Facts of Ham
Serving Size: (132 grams)
Amount Per Serving
Calories: 163
% Daily Value*
Total Fat 44g	67%
Saturated Fat 29g	139%
Cholesterol 139mg	46%
Sodium 820mg	34%
Total Carboydrates 2g	1%
Dietary Fiber 0g	~
Sugars 1g	~
Protein 33g	33%
Vitamin A 26% Vitamin C 0% Iron 95% Calcium 5%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Nutrition Facts of Cheddar Cheese
Serving Size: (100 grams)
Amount Per Serving
Calories: 163
% Daily Value*
Total Fat 9g	13%
Saturated Fat 3g	14%
Cholesterol 57mg	19%
Sodium 1304mg	54%
Total Carboydrates 4g	1%
Dietary Fiber 1g	~
Sugars 0g	~
Protein 17g	33%
Vitamin A 0% Vitamin C 6% Iron 5% Calcium 2%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Sinigang na Buto-Buto (Spare Ribs in Sour Broth)

Sinigang is a Philippine soup. Similar to Indonesian sayur asam, Vietnamese canh chua, and Thailand's tom yam, its characteristic flavor comes from tamarind which gives it a sour taste and overwhelms the taste of its meat. "Sinigang" also sounds very similar to "singgang", a tamarind soup dish from Terengganu, Malaysia. (Wikipedia.org)

Ingredients:
1/2 kg. pork spare ribs (cut into chunks)
3 pcs. small gabi or taro (pealed and cut in halves)
10 pcs. string beans (cut in 2 inches long)
10 pcs. okra (lady finger)
1 medium radish (sliced thinly)
3 pcs. tomatoes (sliced)
2 pcs. onion (diced)
2 pcs. green finger pepper
200 grms. tamarind
3 tbsp. fish sauce
MSG (optional)

Procedure:

Boil tamarind in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour tamarind (including water) into a bowl. Gently massage the tamarind meat off the seeds, strain again.

Add pork and fish sauce. Bring to a boil then simmer for 15-20 minutes then add the gabi, tomatoes and onions. Continue to simmer for another 15 minutes or until the pork is tender.

Add the radish and string beans. Simmer for 10 minutes then add okra and green finger pepper.
Serve hot.

* You can also use commercial sour seasoning or boullion instead of the real tamarind fruit.

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Special Puto (Steamed Rice Cake)

I was craving for "puto" or steamed rice but can't find in the market one that is loaded with cheese and salted eggs so I made one and put lots of cheese and salted eggs in it.

Ingredients:
250 gms. flour
5 gms. baking powder
1 cups white sugar
dash of salt
2 eggs (beaten)
1 cup water
1/3 cup melted butter

cheese (sliced in desired thickness)
salted eggs (sliced)

Procedure:

Mix all the dry ingredients together. Add the beaten eggs and mix. Then add water and melted butter, mix until the mixture is homogenous. Pour in a non-stick pan or greased pan. Put the sliced cheese and salted eggs on top. Steam for 15-20 minutes or until cooked. You can add sliced butter or margarineon top before serving.

You can feast on other Food Trip Friday entries here.

Note: Sorry for the blurred photos. I just used my cellphone in taking the pictures.

Chocolate Porridge (Champorado)

Ingredients:
1/4 kg. glutinous rice
8 cups water
1/4 kg. white sugar
4 tbsp. powder cocoa
evaporated milk

Procedure:
Boil the glutinous rice in 8 cups water until cooked. Add cocoa powder (dissolve in hot water) and sugar. Let boil for few more minutes. Serve with evaporated milk. More delicious if eaten with fried dried fish (tuyo). Best recipe for rainy season.

Cheesy Asian Green Mussels (Tahong)

Ingredients:
1/2 kg. asian green mussels
6 cloves garlic (minced)
1/4 cup melted butter or margarine
1/2 cup grated cheese

Procedure:
Steam the green mussels until the shells open. Remove the shell without meat then set aside. In a pan, saute garlic on melted butter or margarine until golden brown. Add the green mussels then add the grated cheese. Another delicious seafood recipe.

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