Disclaimer: This is the full feature from The Royal Chef column on Edge Davao.
One does not need the sun for summer to kick in – maybe to an extent, yes. Nonetheless, with the many sweet and savoury summer pantry staples available, it’s no wonder how any rainy day can be transformed into a sunny day under the sun.
How is this possible? Again, keyword, pantry staples. Yes. With a ton of resources available on our fingertips, any thing can be made into a some thing… if only we believe. Let’s believe then and let our imagination take us somewhere hot and tropical and wet for a day of calorie munching fun like no other.
Remember, you can always tweak the recipes and make it more personal.
Don’t forget the sunblock!
Garlicky Jolly Mushroom Salpicao
Easy on the budget, no fuss to prepare and takes seconds to pack. Perfect nibble when on the road.
Butter, room temperature
Onion, finely chopped
Garlic, finely chopped
Salt and Pepper to taste
In a pan over low medium heat, sauté onions and garlic in butter and oil. Add mushroom. Sauté until mushrooms are cooked. Season as you go. If dry, then add water. When mushroom is done, pour kalamansi juice. Stir fry. Season with garlic powder, salt and ground black pepper. Transfer mushroom to a bowl (with oil and drippings). Drizzle with sesame oil and garnish with crispy garlic bits. Serve hot.
1 can whole corn kernels
1 can cream corn kernels
½ cup condense milk
½ cup coconut cream
2 cinnamon sticks + ground cinnamon powder for additional taste
In a blender, puree whole corn kernels and half can of cream corn kernels. Pulse until smooth. Transfer to a pan, set over low medium heat and let boil. Add remaining ingredients. Stir constantly. Once thick, remove from heat and let cool. Consistency is more like a sticky paste. Serve either hot or cold.
Fruits and Cheese Spring Rolls with Coconut Cream & Chocolate Liqueur Sauce
Sweet twist to an old classic favourite that’s very summery. Mix and match the filling for that refreshing kick in every bite.
Fruit cocktail, drained
Cheddar cheese, cubed
Spring roll pastry sheet
Oil for frying
In a bowl, mix drained fruits, 2 tablespoon of condense milk, cinnamon powder, cheese and dash of salt. Mix well. Prepare wrapper and scoop out fruit mixture. Wrap and seal with egg white wash. Deep fry until golden brown.
For the Sauce: In a pan over low medium heat, pour coconut cream. Let boil until it thickens. Add brown sugar and chocolate liqueur. Stir and let thicken. Remove from heat and serve as dip or sauce.
½ can cream of corn
1 box pancake mix
1 egg white, beaten until light and frothy
Oil for frying
In a bowl, whisk egg whites until light and frothy. Set aside. In another bowl, mix pancake mix, cinnamon powder, salt, canola oil and cream of corn. Mix well until well incorporated. Fold in whisked egg whites. Heat pan over low medium heat. Pour oil and scoop out ½ cup pancake batter onto pan. Cook on both sides. Drizzle with honey and top with knob of butter. Serve hot.
Red bell pepper, cubed
Green bell pepper, cubed
Onion, finely chopped
Pimiento, roughly chopped
Sweet corn kernels, drained
Salt & Ground black pepper
Cheddar cheese, grated
Black olives, sliced
In a pan, over low medium heat, sauté onion until translucent. Add red and green bell peppers and pimiento and sauté. Season with chili powder, paprika, garlic powder, cayenne powder and black pepper. Stir fry. Add corn kernels and continue sautéing. Season as you go. Pour tomato sauce and let boil. Add some of the cheese and stir. Let boil and add black olives. Season as you go. Serve hot and topped with cheddar cheese.
Want to know my latest food finds? Follow me on Instagram @iamleebai and my blog theroyalchefeats.wordpress.com.
Happy munching, #royalistas!