Originally Posted by
DyslexicHeart
Hiyee, KE-25 and the rest of the iStoryan cooks...
As of the moment, nothing is stirring inside my caraja but I would like to ask suggestions...
I'm bored with the generic fruit salad that I don't even offer a glance when served on the table during gatherings.
Any tips on how to make the perpetual fruit salad more interesting to the palate?
Hey Dyslexicheart,
Thanks for passing by, I hear ya I feel the same way one look of the same thing seems more calories, at times you want something new and fresh. Well a couple of things we do is try it out with different stuff, mom and I exprimented using different creams or going into thre fresh experience say when adding young coconut add a bit of fresh coco juice or testing with new kinds of fresh fruit, you could also change the taste a bit no cream maybe add lemon and honey or the obvious making it look different say add mint leaves on top, or cut up your fruit differently etc....
Good luck with the salad , lets go bananas with good salads
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Thanks Springy and yes do place pics of your moms good cooking id like to see pictures Pochero and Tempura bursting out with flavor
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Dmelsie, ewwwww native mushrooms yum , bitaw kung naay kay pictures of moms cooking please post id like to see it sometime
Folks, at times with new restos openning in Cebu we forget home cooking still holds true , gives us a lot of memories and room to share with our own kids
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Speaking of food Mom and I Made CusCus with Meatballs, susage and Vegetables
So what is CusCus?
is a kind of wheat-paste prepared by the Arabs and called by them cosscoocoo. The French say cuscus (which they spell couscous) that it is the national food of the Arabs. The Arabian cuscus is made by taking a certain amount of millet seed, nicely cleaning it, grinding it to a fine flour, amking this into a paste with water, leaving it exposed to the sun to ferment and strongly seasoning with spices and sweetmeats. This is then tied up in a cloth and plunged into a pot in which a piece of mutton, strongly flavored with aromatic herbs is being boiled.
History:
Cuscus is one of the signature dishes of the Arab world. It's also good, and has therefore become a sort of calling card, a dish one can find many places that have been under Arab rule, or in which people who have once lived in Arab lands have settled. Thus one finds it in Sicily; the island was an Arab province before the arrival of the Normans in the 1100s, and though they Christianized it, the fishermen and other workers kept right on dealing with their neighbors across the waters in North Africa. And one finds it in Jewish neighborhoods, because it was one of the dishes the Sephardim brought with them when they fled the Spanish Inquisition in the late 1400s.
What exactly is cuscus? It's coarse ground semolina that's carefully rehydrated by rubbing it between the palms while slowly working a liquid into it, and then steamed over simmering broth, in a special cuscus cooker that consists of a pot for the broth, a flat-bottomed sieve-like contraption to put over the broth, whose holes are small enough to keep the grains of semolina from falling through, and a lid. Under the gentle steaming from the broth the cuscus swells, becoming light and easy to digest.
Once it's cooked it's served, either in individual bowls or from a platter, with a stew, which can be either meat or fish based, and a series of sauces. A tremendously academic presentation for a dish that can be an extraordinarily warm family affair
So one day mom decided to experiment with CusCus with an italian twist
CusCus or CousCous
Meatballs
Vegetable
Susage
FriedMeatballs
After heating and cooking stuff we added olive oil , garlic and Tomatoes and its paste (had an original italian feel, option of origano) ate it over CusCus , Yum Yum something different, interesting, and made extra garlic wc was poured over everything hehe
Good eating at home
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