Content Curation: Gluten-Free Recipes for the Asian Palate

My Twin Nephews, Emmanuel and Christian, with Filipinas Magazine Achievement Awards' Honoree, Dante Basco, and Yours Truly, in 2007

July 20, 2011

Here is something I will enjoy sharing with my twin nephews, Christian and Emmanuel, this summer. I'm their cooking coach! In other words, I started off their dinner preparations by not going through recipe books but by looking at what ingredients were available in the refrigerator and pantry.

My research and development mindset (kicked in by my first commercial baking recipes when I was 15 years old at our bakeshop in Cebu City, Sally's Home Bake Shop) is somehow helping them discover "outside the box" paradigms by knowing a few basic scientific principles about cooking, then working through healthy lifestyle choices.

I am hopeful that by the time they go back to their respective colleges, their last lessons will be about how to shop and stock the pantry and refrigerator, how to use coupons, cooking and baking measurements, how to read recipes, and document their cooking experiments.

I remember the first time they saw how much suet we extracted from boiling two pounds of beef spare ribs (more than a half cup! For now, I'm enjoying having them taste and suggest herbs and spices for their own versions of Fried Rice, Baked Chicken Wings, Honey-Baked Lean Beef Spare Ribs, Mongo Soup, Puspas (or Arroz Caldo), Bam-i, and other simple Asian cuisine. I also made the twins promise me that they will refer to this blog so some of my words will help them discover their own magical touch in healthy foods.

Today, it's all about salads for dinner.

In the meantime, I'm preparing for Lauren's arrival in the USA. She asked me for gluten-free recipes. Here they are!

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How To Make Chimichurri Sauce

I've always wanted to know how to make this wonderful sauce that is so popular in Central and South American countries, especially where it originated, in Argentina, where it spikes an Argentinian Asado (or barbecue). Now, I have the recipe! Healthy and delightful... Yummy!

How To Make Chimichurri Sauce

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Homemade Mango Ice Cream

I serendipitously found this Mango Ice Cream recipe on YouTube.com. These South Asian ladies (Indian) had this tasty, creamy, yet not-very-fattening recipe for Mango Ice Cream.For Filipino ice-cream lovers, yes, according to Paz Fernan Shepherd, "Yummy!!! Better than Magnolia or Selecta. My family and friends just love it!"

Thank you to ShowMeTheCurry.com for this recipe.

From their website: "This wonderful Mango Ice Cream recipe was submitted by Vani Sudarshan, from Dallas. It is unbelievably easy and so very delicious. We are grateful to Vani for sharing it with all of us."



Ingredients:

Mango Pulp - 30 oz can
Sweetened Condensed Milk - 14 oz can
Whipped Topping - 8 oz container
Fresh Mango - cubed, optional

Method:

1. In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping.
2. Fold them in very well but very gently.
3. Pour into a dish with a tight fitting lid.
4. Cover and place in the freezer for 2 hours.
5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer.
6. Allow it to freeze for another 3 hours or so.
7. Serve and enjoy!

Tips:

1. Fresh Mango plup can be substituted for the can.
2. Add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation.
3. Great make-ahead dessert.

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