Coleslaw

Coleslaw is a salad consisting primarily of shredded raw cabbage. It can also include shredded carrots. There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, grated cheese, pineapple, or apple.

It is usually mixed with a dressing which traditionally consists of vegetable oil and vinegar or a vinaigrette. In the U.S. coleslaw often contains mayonnaise; although many regional variations exist, and recipes incorporating prepared mustard are also common.

A variety of seasonings may be added. The dressing is usually allowed to settle on the blended ingredients for several hours before being served. The cabbage may come in finely minced pieces, shredded strips, or small squares.

Coleslaw is generally eaten as a side dish with foods such as barbecue, French fries, and other fried foods. Also, it is common as a sandwich ingredient, often placed on barbecue sandwiches, and on hamburgers and hot dogs along with chili and hot mustard.

Here’s a simple coleslaw recipe:

Ingredients:

• 1 medium cabbage, shredded
• 1 carrot, shredded
• 1/2 cup raisins
• 1/2 cup pineapple tidbits, drained
• 1/2 cup peanuts, chopped
• 1/2 cup mayonnaise

Procedures:

1. Toss ingredients together.
2. Add mayonnaise and blend well.
3. Serve cold.

Breaded Mussel (Tahong)

“Mussel” or “Tahong” is a kind of seafood. A seafood is any sea animal or seaweed that is served as food, or is suitable for human consumption, such as fish and shellfish and one of this is the “mussel” or “tahong”. Just like any seafood, the most important thing to remember when buying mussel or any seafood is this; “the fresher, the better.”

Mussels can be prepared in many ways — from appetizer to main courses. Here is a mussel recipe that will surely give a new dimension to seafood cooking.

Ingredients:

• 1 kilo mussel or tahong
• 2 eggs, lightly beaten
• 3/4 cup bread crumbs, mix in
• 1/2 tsp iodized salt
• 1/2 cup oil

Procedures:

1. Boil or steam tahong until shells are open.
2. Remove meat from shells.
3. Dip tahong meat in egg.
4. Roll in breadcrumbs.
5. Fry in oil until golden brown.
6. Serve with dip.

Dip Ingredients:

• 8 cloves garlic, minced
• 1-1/2 tbsp sugar
• 1/4 tsp iodized salt
• 1/2 tsp group pepper
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 3/4 cup water
• 1 tbsp cornstarch

Dip Cooking Procedures:

1. In a saucepan, mix all ingredients until cornstarch is completely dissolved.
2. Cook over low flame until slightly thick.
3. Serve.