RECIPE FOR A DELIGHTFUL ORCHID FLOWER SALAD 2009

Orchid Flower Salad

Ms. Nancy Lumen (culinary expert )- She Ka co-host

Orchid Flower Salad By: Mr. Lawrence Chan

Ingredients:

¼ kilo fresh lettuce

2 pcs. medium size carrots grated

chopped celery

3 pcs. medium size shallot onion (sibuyas tagalog ) finely chopped

¼ kilo bacon bits / 1 piece chicken breast

24 pcs. medium size Dendrobium hybrids (Organically grown, not chemically sprayed and pollinia must be removed). ( The orchid flower may be blanch for several seconds- optional )

Definition: This term means to plunge vegetable into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved.

12 pcs. small tomato chopped

½ cup squeeze lemon juice

2 cups mayonnaise

2-4 tablespoon sugar

Pinch of iodized salt and pepper to taste

Parmesan cheese for toppings (optional)

author with Ms. Nancy Lumen during the 

February 14, 2008 episode ” She Ka” NBN channel 4

Preparations:

1.) Mix 2-4 tablespoon of sugar, 1/2 cup lemon juice, 2 cups of mayonnaise in a bowl and mix well ( This would be your salad dressing)

2.) In a separate bowl add fresh lettuce , chopped celery , chopped tomato , chopped shallot onion, grated carrots , bacon bits, orchid flower and add the salad dressings

3.) Add a pinch of salt and pepper to taste and toss the salad

4.) Sprinkle parmesan cheese as the final topping and add garnish for final presentation.

5.) Serve and enjoy the orchid flower salad!

” Ang Barangay ” community newspaper of

Lakandula High School, Tondo -Manila taken last July 5, 2009

with Ms. Alexandra Balingit editor- in-chief and staff .

Note* This recipe is common in some countries like Thailand , Southern China and Hawaii were Dendrobium orchid plantations are very common sight .

In the Philippines, few exclusive organic and exotic restaurant may offer this dish.

(oct26,2009)

BUNGA CHINA UBOD RECIPE 2009

Adonidia merrillii

Adonidia merrillii or Veitchia merrillii –this palm was named to honor Mr. James Veitch a British nurseryman (1792 -1863) .Common names: Bunga China , Bunga de Jolo, Christmas palm, Manila palm

Manila palm is a small, fast growing; palm not taller than 25′ and often much smaller.

It resembles a dwarf royal palm.This is a straight trunked palm with indistinct rings.

Adonidia has clusters of bright red, drupe-like fruits and inconspicuous unisexual, white – yellow flowers.

By late September the green fruits are beginning to ripen and by late November they are bright red!The fruits are 1¼” in diameter while the seeds are ½” and borne below the crown shaft. The leaf is feather – shaped and the leaflets are trusted in on it.

Bunga China Ubod  Recipe courtesy by Mr. Nonito Dolera

Ingredients:

Filling:

• 2 tbsp. oil
• 2 piece garlic clove, crushed
• 2 piece onion, thinly sliced
• 4 oz/100 g parboiled lean pork, diced
• 2 oz/50 g ham, shredded ( shredded bacon bits/ chicken breast optional )
• 4 tbsp. peeled chopped prawn
• 2 oz/50 g cooked chickpeas
• 8 oz/200 g ubod (manila palm hearts), shredded thinly sliced.
• 6 oz/150 g French beans, shelled
• 1 carrot, shredded
• 12 oz/250 g cabbage, shredded
• sprigs onions
• salt and pepper
• 12 crisp lettuce leaves
• 12 lumpia wrappers

Lumpiang Bunga china ubod sauce

• ¼ pint (or more) chicken stock
• 2 oz/50 grams brown sugar or muscovado sugar 
• 2 tbsp. soy sauce
• 1 tbsp. cornstarch / corn flour
• 3 tbsp. cold water
• 2-3 tsp. finely minced garlic
• crushed peanuts

Lumpia Wrapper:

• 2 to 3 eggs
• 3 oz/75 g cornflour
• ½ pint/250 ml water
• vegetable oil

How to cook the ingredients:

Filling:

• Heat the oil and lightly fry the onion and garlic until soft.
• Add the pork and ham, cook, stirring for a few minutes.
• Add prawns and chickpeas and cook a little longer.
• Stir in the ubod, beans, carrot and cabbage.
• Season with salt and pepper.
• Cover and simmer until the vegetables are just tender. Drain and cool.
• Wrap a portion of the filling and a sprigs onion in a lettuce leaf and then in a pancake.
• Serve with Lumpiang ubod sauce.

Lumpia Wrapper:

• Separate the eggs and whisk the whites until very stiff. Fold into the lightly beaten yolks.
• Blend the cornstarch with water, adding the water gradually to ensure smoothness.
• Stir thoroughly into the egg. Lightly brush the frying pan with oil and heat.
• Using 2 tbsp. of lumpia batter at a time, fry very thin pancakes.
• Tilt the pan to spread the batter evenly, do not turn and do not allow the pancakes to color.

Sauce:

• Bring the stock to the boil with the sugar, soy sauce and salt.
• Blend the cornstarch with the cold water and stir it into the stock.
• Simmer, stirring for 3 to 4 minutes, until the sauce thickens.
• Sprinkle the minced garlic and chopped peanuts on the top.
• Add sesame seeds ( optional)

(oct 28,2009)