Prawn Sinigang

It's definitely fall already. The past few days have been cold and windy that I started bringing my plants inside the house. First to come in are the calamansi tree which has hundreds of tiny fruits growing right now, and the Spanish pimiento which I want to try to continue growing indoors. We've had several consecutive 40°F nights and my tomato plants are now starting to die. The plants still have plenty of unripe fruits, some I already made into green tomato jam which is yummy, btw.

Thinking of ways to use the green tomatoes aside from frying them, sinigang (soup) came to mind. Yes, since green tomatoes are a little bit more acidic than the ripe ones, they are definitely perfect as additional souring agent for sinigang. I used a packet of frozen young tamarind leaves and together with some vegetables from my garden I made prawn sinigang, very yummy.

homegrown vegetables: tomatoes, sweet and hot peppers, sitaw

Prawn Sinigang

4 cups rice water or water
souring agent such as fresh tamarind, young tamarind leaves, or kamias
4 large ripe tomatoes, cut into wedges
4 green tomatoes, cut into wedges
yardlong beans, cut into 1½-inch pieces
2 small Asian eggplants, sliced
1 cup edamame or lima beans
2 green medium-hot peppers (siling haba)
2 teaspoons sea salt or to taste
½ pound prawns

• Place water and souring agent in a medium saucepan. Bring to a boil, turn heat down to medium, cover, and let boil for 10 minutes. Add the rest of the ingredients except prawns. Simmer, covered, for 3 to 5 minutes or until eggplants are soft.
• Add the prawns and cook uncovered until they turn pink or red and completely cooked. Transfer into a serving container and serve immediately with steamed rice and fish sauce.

Weekend Herb Blogging: Green Tomatoes And Apples Hazelnut Crisp

A week ago strong winds broke a branch of one of my tomato plants bearing a few green tomatoes. Since there wasn't enough to fry I sliced them and together with two granny smith apples I made them into a fruit crisp. The flavor combination of slightly tart apples, sweetish tomatoes, and hazelnuts is amazing, very very yummy.

These green [yellow variety] tomatoes are surprisingly sweet and there isn't a hint of tartness. Being a tomato fiend (I love to snack on tomatoes since I was a small child) I could eat them regularly straight from the bush or in desserts.

sweet and crunchy green (yellow) tomatoes

Green Tomatoes And Apples Hazelnut Crisp
2 Granny Smith apples, thinly sliced
2 medium green tomatoes, thinly sliced
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
2 tablespoons sugar, more if you prefer it sweeter
finely grated rind of 1 lemon
¼ cup all purpose flour
6 tablespoons dark brown sugar
¼ cup cold salted butter, diced
1 cup roasted hazelnuts
2 - 3 tablespoons Nutella

• In a small bowl mix the apples and tomatoes, drizzle with lemon juice. In another small bowl, stir together 2 tablespoons flour, 2 tablespoons sugar, and lemon rind, then sprinkle all over the fruits. Toss mixture gently to coat fruits. Transfer into a baking dish. Bake in a preheated 375 degree F oven for 20 minutes.
  
• Prepare the topping while the fruits are baking: In a food processor, pulse together the flour, brown sugar, and butter. Add the hazelnuts and process until nuts are chopped fine. Refrigerate until needed. Sprinkle evenly on top of fruits and bake for another 15 minutes or until nicely browned and crisp. Remove from oven and let rest for 2 minutes.
  
• Spoon Nutella in a disposable icing bag and pipe thin strips on top of crisp. Serve warm or at room temperature.
  

I'm submitting this post to Weekend Herb Blogging which is being hosted this week by Dhanggit. For more info on how to join this weekly event visit Haalo's blog.

Fried Green Tomatoes

When I first saw the movie with the same title many years ago, I thought it was an anomaly to eat tomatoes that are not bright red, let alone fry them dipped in corn meal batter. I didn't think this southern delicacy would taste good. I have never made nor eaten them before and I have yet to see them in restaurants around here.

Yesterday at the farmer's market I spotted some very green tomatoes in one of the produce tents and bought three pieces to try out this side dish. I have chicken wings marinating in the fridge, the idea and recipe for Chicken Wings Africana I got from [eatingclub] vancouver and thought of preparing lunch with a mix of different flavors from several regions of the world. The combination is not bad at all, in fact it's great and I love them together. The tomatoes are slightly tart but sweetish and I love the crunch of the corn meal. I think fried green tomatoes will pair very well with just about any type of cuisine, they are tomatoes after all. Red or green, the tomato is still one of my most favorite vegetables/fruits.

slightly tart but sweetish fried green tomatoes

Fried Green Tomatoes
3 large green tomatoes
1½ C flour
½ C corn meal
½ tsp sea salt
¼ tsp ground black pepper
milk
olive oil for frying

• Mix flour, corn meal, salt, and pepper in a bowl. Add enough milk to make a thick batter. Cut tomatoes into ¼ inch thick slices. Heat 2 T oil in a nonstick skillet. Dip tomato slices, one at a time, in the batter and fry in oil until golden brown. Drain excess oil on paper towels. Serve immediately.

super yummy Chicken Wings Africana