Beverages

Image via Wikipedia

By Juvy S. Iliwiliw




BANANA SOY


You will need:
5      cups soymilk, chilled or slightly icy
2      ripe lakatan bananas, sliced

Here's how:
Mix soymilk and bananas.
Blend or osterize until smooth consistency is reached.
Serve cold.


BANANA-STRAWBERRY JUICEE


You will need:
1     big lakatan banana, cubed
5     tablespoons powdered strawberry juice
4     tablespoons honey
5     cups icy water
4     ice cubes

Here's how:
Mix all ingredients and blend for 30 seconds. Serve cold.


BUKO SHAKE


You will need:
3     pieces young, fresh coconut
1/2  cup evaporated milk
2     tablespoons honey

Here's how:
Scoop coconut meat and save the water.
Mix meat with rest of ingredients and blend for 30 seconds.
Chill for an hour before serving.


CHOCO SOY


You will need:
5     cups soymilk, chilled or slightly icy
1/2  cup chocolate liquid

Here's how:
Mix soymilk and chocolate liquid.
Blend or osterize until well mixed.
Serve cold.


COLD STRAW-CALAMANSI JUICE


You will need:
6     pieces calamansi, cut crosswise
2     tablespoons powdered strawberry juice
6     tablespoons honey
6     cups water

Here's how:
Squeeze the calamansi (strain the seeds while squeezing) in water.
Add strawberry powder and mix well.
Sweeten with honey.
Serve cold.


CORNFLAKES SOY


You will need:
1/2   cup soymilk, chilled or slightly icy
1      cup cornflakes

Here's how:
Put cornflakes into a bowl.
Add soymilk right before eating.


CORN SOY


You will need:
5     cups soymilk, chilled or slightly icy
1     cup corn, canned or boiled

Here's how:
Mix soymilk and corn.
Puree in blender.
Serve cold.


HOT CALAMANSI JUICE


You will need:
6      pieces calamansi, cut crosswise
6      tablespoons honey
6      cups hot water

Here's how:
Squeeze the calamansi in hot water. (Strain the seeds while squeezing)
Sweeten with honey.
Serve hot.


HOT SOY COFFEE


You will need:
4      tablespoons powdered soy coffee
1      cup evaporated milk
3      tablespoons brown sugar
6      cups water

Here's how:
Add soy coffee to boiling water. Boil for another minute.
Add milk and sugar.
Serve hot.


LYCHEE-BUKO JUICE


You will need:
6      cups pineapple-lychee juice, canned
1      cup buko meat, shredded

Here's how:
Mix ingredients together.
Serve cold.


MANGO SHAKE WITH JELLY


You will need:
2      mangoes, diced
3      tablespoons brown sugar
6      cups water
1/2   cup gelatin or gulaman, almond-flavor, diced

Here's how:
Blend mangoes, sugar and water except gelatin or gulaman.
Add gelatin or gulaman.
Serve cold.


PARTY PINEAPPLE JUICE


You will need:
6      cups canned pineapple juice, unsweetened
1      tablespoon pomelo-or strawberry-flavored powdered juice.
1      tablespoon grape-flavored powdered juice
1      tablespoon orange-flavored powdered juice

Here's how:
Dilute pomelo-, strawberry-, grape-, and orange-flavored powdered juice separately.
Proportion: 1/2 cup of water to 1 tablespoon.)
Freeze in ice cube containers.
Just before serving, add the colorful ice cubes to the pineapple juice.


PEANUT SOY


You will need:
4      cups soymilk, chilled or slightly icy
1/2   cup peanut butter
2      cups ice cubes

Here's how:
Combine soymilk and peanut butter. Mix well.
Puree in a blender.
Serve cold.


SALABAT with SABA


You will need:
2     saba bananas, diced
1     small ginger, sliced
3     tablespoons brown sugar or molasses
6     cups water

Here's how:
Boil ginger in water for 5 minutes.
Add saba and sugar or molasses.
Serve hot.


SEASON ORANGE JUICE


You will need: 
18     oranges (any variety in season)
         Honey to taste
         Ice cubes

Here's how:
Cut oranges crosswise and squeeze.
Add honey to desired taste.
Add ice cubes just before serving.


SOY SAMALAMIG


You will need:
5      cups soymilk, chilled or slightly icy
6      tablespoons gelatin, cooked, molded, cubed
6      tablespoons small sago, cooked

Here's how:
Mix all ingredients and chill.
Serve cold.


SOYMILK


You will need:
2      cups fresh soybeans
        Water
        Salt to taste
        Sugar to taste

Here's how:
Soak soybeans in warm water for at least 6 hours.
Remove soybean skin and rinse thoroughly.
Grind soybeans or blend at high speed.
Extract soybean milk by squeezing through a cheese cloth.
Add water to soybean milk to make 8 cups.
Cook soymilk  in a kettle over medium flame.
     Bring to a boil, stirring occasionally.
Lower fire and keep kettle uncovered.
Simmer for at least an hour.
Add sugar and salt. Let cool.
Serve hot or cold.

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Soup Recipes

Image by mikehipp via Flickr

By Juvy S. Iliwiliw




CREAMY CORN SOUP


You will need:
3      cups whole kernel corn, canned or boiled
2      eggs, beaten
3      tablespoons cream of corn powder
1/2   tablespoon cornstarch
1      tablespoon vegetable oil
1/2   cup evaporated milk
4      cups water
        Salt to taste

Here's how:
Dilute cream of corn powder and cornstarch in 1/2 cup water. Set aside.
Boil 3-1/2 cups water.
Add all ingredients.
Stir in diluted cream of corn powder-cornstarch mixture.
Bring to a boil and simmer for 1 to 2 minutes, stirring constantly. Water maybe added if a thinner soup is desired.


GARLIC-FLAVORED SOUP


You will need:
1      clove garlic, minced
3      eggs, beaten
1      teaspoon kasubha
1/2   cup atsuwete water
6      cups water
2      cups croutons
        Salt to taste
        Vegetable oil

Here's how:
Saute garlic in a little oil until golden brown. Set aside.
Bring to a boil 6 cups of water.
Stir in gradually beaten eggs, atsuwete water, and kasubha then stir.
Season with salt
Boil for 1 minute then add sauteed garlic.
Top with croutons before serving.

To make croutons:
3      slices day-old white bread
2      tablespoons butter

Cuts crusts of breads slices and discard. Cut bread into 1/4-inch cubes.
Heat butter in heavy skillet.
Add bread cubes and heat until golden and crisp.


GREENY SOUP


You will need:
2        cups green peas, boiled or frozen
1        potato, boiled, peeled, thinly sliced
1        onion, sliced
1        tablespoon butter
1        egg, beaten
4        cups water
          Salt to taste

Here's how:
Blend green peas, potato, egg, and water.
Saute onion in butter then add blended ingredients.
Bring to a boil and cook until mixture thickens.
Season with salt.


MACARONI SOUP


You will need:
2       cups shell macaroni, boiled
1       cup vegemeat, cut into thin strips
1/2    cup spring onions, cut into 2"
1/2    cup evaporated milk
1       egg, beaten
2       tablespoons vegetable oil
1/2    clove garlic, minced
3-4    cups water
          Salt to taste

Here's how:
Saute garlic until golden brown. Set aside.
Boil water then add vegemeat and egg. Boil for 3 minutes.
Add the macaroni, spring onions, and evaporated milk.
Season with salt.
Remove from fire then add the sauteed garlic and its oil.


POTATO CREAMY SOUP


You will need:
1       big potato, peeled, finely diced
1       cup evaporated milk
3       tablespoons cream of mushroom powder
2       tablespoons butter
1       onion, finely chopped
1/2    tablespoon cornstarch
3       spring onions, cut into 1-1/2"
         Salt to taste
         Water

Here's how:
Boil potato and onions in a saucepan with enough water to cover them until tender.
Mash potato in saucepan.
Dilute cream of mushroom and cornstarch in 1/2 cup water and add the mashed potato.
Add milk and butter. Add enough water to desired thinness.
Season with salt. Boil for 2 minutes.
Add spring onions. Remove immediately from fire.


SOTANGHON SOUP


You will need:
1/8     kilo sotanghon, cut into 4"
1/2     kilo choplets, cut into half
1        cup spring onions, cut into 2"
1/2     cup atsuwete water
4        cups water
          Salt to taste

Here's how:
Boil water then add choplets, sotanghon, and atsuwete.
Boil for 3 minutes or until sotanghon becomes tender. Add more water as desired.
Season with salt.
Add spring onions. Remove immediately from fire.

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