PINK CITRUS COOLER
Ingredients:
1 cup fresh citrus fruit juice, squeezed
2 cups sweet, potato tops or young leaves
2 liters water
ice
sugar
Procedure:
- Boil sweet potato in two liters of water for one minute.
- Take out tops and set aside. Allow water to cool to room temperature.
- Mix cooled sweet potato water, citrus fruit juice, and lots of ice, Add honey or sugar to taste. Adjust amount of citrus fruit juice to taste.
- any citrus fruit can be used -- orange, lemon, grape fruit, lime, mandarin, pomelo,etc.
TIPS:
SWEET POTATO TOPS ON THE SIDE (Remember the sweet potato tops set aside in the "Pink Citrus Cooler"?)
- Mix with tomato(sliced) and fresh cilantro.
- For a different dip: one tablespoon of fish paste mixed with one teaspoon of citrus juice.
CRAB-SPINACH OMELETTE
Ingredients:
1 clove garlic, peeled and crushed
1 onion minced
3/4 c. ripe tomatoes, minced
200 gms. ground gluten
250 gms. crab meat
1/2 cup carrot, chopped finely
3 c.spinach leaves, washed and drained
4 tbsp. cooking or soy bean oil
salt and ground pepper to taste
4 eggs
Procedure:
- Saute garlic in 1 tbsp. oil until golden brown. Add onions and stir until transparent. Stir in tomatoes and cook until soft and juicy.
- Add gluten, crab meat and salt. Cover and cook for 10 minutes while stirring occasionally.
- Stir in carrots, spinach and turn fire off. Sprinkle with ground pepper. Let cool.
- Beat egg and fold in crab mixture.
- Heat pan and oil. Scoop mixture on pan and slightly brown each side.
TIPS:
For fluffier eggs, separate egg-yolks from egg whites. Beat egg whites until soft peaks form and add egg-yolks one at a time.