Our entry which won 2nd Place for the 300 pesos meal budget for a family of 5-6.
The bento was filled with –
Kakaibang Lumpia wrapped in Lettuce Baguio with a Coconut milk fusion of the sweet sauce
Main Dish: Pinakbet and Udong noodles with Toasted Pandesal
Dessert: Otap Sylvannas
Team imBENTO: Aebbey Ramos, Elias Ponce, Marj Mendoza and Community Mother Nanay Myla!
De La Salle-College of Saint Benilde School of Hotel, Restaurant and Insitution Management
Chef’s In Progress together with the Social Action Office’s
Kakaibang Paghain Major Sponsored by Melawares.
for the MelAWARENESS healthy recipe contest.
**The competition would be shown at ABS-CBN’s Lusog Busog with host Tintin Bersola
Note: Both of these recipes call for fresh lime juice. Please consider squeezing actual limes. There really is a difference in flavor between real fresh limes and the fake stuff. There are lime/lemon squeezing tools available which make the task a snap. If you squeeze more than a couple of limes/lemons a year, it’s well worth the small investment to get one.
Lindemann’s Gingernut Tea (left)
4 parts ginger ale
3 parts macadamia nut liqueur (see substitution note below)
2 parts coconut rum
fresh lime juice (1/4 – 1/2 lime per serving, to taste)
Mix ingredients in a separate glass or container, then pour over crushed ice in a tall glass.
Do not skip the crushed ice. The ice smoothes and brightens the flavor, as well as keeping the drink from being too sweet or syrupy. If you have to use regular ice cubes, let the drink sit for awhile to let the ice melt a little, then stir and enjoy.
Note: It has been brought to my attention that the miracle of macadamia nut liqueur is not available in the UK (elsewhere, I don’t know). I mixed up a glass with hazelnut liqueur (which is available in the UK), and it is definitely different, but tasty in its own right. It has a bitter note to it, that makes the nut flavor stand out more, which might be just fine, depending on what you like. The macadamia, on the other hand, is extremely smooth, and blends right into the other flavors to create a refreshing iced tea taste. I would definitely not suggest using a sweet nut liqueur, like almond (Amaretto, etc.). I haven’t actually tried that, but I think almond would just make this overpoweringly sweet. You’d have to cut it with so much ginger ale and ice, that it would hardly qualify as a real drink.
Tropical Depression (right)
(by the pitcherful: about 4 – 5 tall glasses)
6 c. orange juice
1-1/2 c. passion fruit rum
1 c. coconut rum
1 c. red soda pop (Big Red, Faygo Red Pop, etc.)
fresh lime juice (1/4 – 1/2 lime per serving, to taste… there are 3 limes in the pitcher in the photo)
Mix ingredients and serve with ice (crushed or cubed).
When I make this by the glass, I just eyeball the amounts. The amounts listed above are exactly what I put in the pitcher in this photo, and it’s pretty much dead on.
This is, essentially, a faux hurricane, but without the cloying sweetness and artificiality of the mixes. Even the best of the mixes (say, Pat O’Briens) is full of dyes and nasty, syrupy gunk. This is light and fruity and yummy, and it won’t leave you feeling like you’ve been sucking on alcoholic sno-cones all day.