Mango salad and crunchy fumes: Melissa Hemsley recipes for the aspects of the Philippine barbecue food

MY my mother from Manila in the Philippines, but she spent more of her life in the United Kingdom. When I am sad, tense, or outside the species, my Filipino mother’s food that I yearn for. As a whole, Filipino foods sometimes had an unfair reputation as very sweet, and for excessive and fried feed, but with more than 7,000 islands rich in cooking traditions, there are of course thousands of dishes to enjoy them. As it is returned to the United Kingdom, when we flood the barbecue, picnic blankets and wonderful bags, there is nothing better than integrating these sweet, sour, hot and salty flavors (or the festival as they are called in the Philippines). If you are after a sweet and refreshing treatment, look for UBE ice cream, which is gaining popularity in the UK. Ube is a sweet purple, home to the Philippines.

Sweet potato pies with red onions and sweet vinegar for vinegar (higher in the picture)

My mother did not teach me how to cook as much as I don’t waste it, and this is why the pancakes are something that we make weekly to use any remaining vegetables. My daughter loves sweet potatoes, but this will be delicious with carrots and potatoes. Dip vinegar is something that we make in a large boost and use it throughout the week to lighten food residue such as fried rice, cabbage clothing or chicken salad.

Preparatory 15 minutes
Cook 30 minutes
Make 20 small pies

For pancakes
400 g sweet potatoesNon -size
2 large eggs
4 tablespoons of flour – I used buckwheat, but the normal flour also works
1 medium red onionExactly exfoliated
sea salt And black pepper
Coconut oil or avocado oilFor frying

For the sauce
1 small red onionExactly exfoliated
2 tablespoons of maple syrup
6 tablespoons of apple cider vinegar
2 tablespoons of fish sauceOr vegetable fish sauce
1 red pepperFading and cutting in episodes or half of the blogs

In a bowl, mix sweet potatoes, eggs, flour, red onions and some spices, then set aside for 10 minutes.

Meanwhile, make dipped sauce by combining all ingredients in a second bowl.

Put a tablespoon of oil in a large skillet over medium heat, then drop a little sweet potato dough and taste it for spices. Work in batches so that it does not overlook the pan, and drop two tablespoons of the mixture for each oven in the pan and cook over medium -sized heat for three to five minutes, until it becomes golden brown. Stir the pancakes (they should turn easily), press down on the cooked side with a spoon, then continue to fry for another few minutes.

Transfer the cooked pancakes into a large plate lined with kitchen paper, then install any pieces in the pan so that they do not burn. Repeat with the remaining mixture. Make sure to get out of the pancakes when you fry; If it is crowded with overcrowding, they may stop instead of giving up the crunchy edge. Serve hot with dipped sauce on the side.

Grilled eggplant, mango and tomato salad

This is inspired by Ensalada Talong (ENSALAADA means power and the Obrogen). I love this salad as a shame and on the side of the barbecue or a full steamed fish, but I also almost beaten as a retreat from the banana chips.

Preparatory 10 minutes
Cook 25 minutes
Serving 8

1 Mediterranean eggplantOr 2 Chinese eggplant
1 mature mangoand Peeled
2 handful Cherry tomatoesOr medium tomatoes
1 handful Spring onionOr cutting, or small red onions, scrub
1 handful of fresh corianderChopped, to decorate

To wear clothes
2 teaspoon Tamary or soy sauce
Juice 2 Lim
1 tablespoon of apple cider vinegar
2 teaspoons of maple syrupOr coconut sugar
Salt and pepper

Heat the grill into medium and penetrate the eggplant with a half -decorated fork. The eggplant grill for four to six minutes (depending on its thickness), until the skin is detailed, then rotated and repeated until it is detailed everywhere. I have been allocated to cool.

Meanwhile, mango blossom, tomato and spring onion, and mix in a bowl. Add all ingredients and mix them again to the collection.

Once the eggplant is sufficiently cold to deal with it, develop it in half and collect the meat in the mango bowl. Mix, season to taste, serve decorative with chopped coriander.

• Melissa Hemsli, author of “Real Hilde”: Failure to treat your diet with easy daily recipes, published by EBURY PUBLISHING at 26 pounds. To order a copy for 23.40 pounds, please visit Guardianbookshop.com