How about a new segment in here ?
Welcome to K's Kitchen!!!
I have never been really good in cooking. Just the fried-or-boiled-egg kind of girl. But,once in a while, once in a great while, I do get adventurous and cook up something for the family. Just some typical home-cooked meals, nothing fancy. Anything that requires some complicated processes and exotic spices, I leave to my chef hubby.
This recipe I whip up one Sunday with the family. When we visit mom's house, we usually cook up a feast for us to share. It so happened that we had some oily, greasy but oh so yummy humba (pork stew), fried chicken, and nilagang baka(beef soup). I thought of something that would balance all the grease. That's how Cucumber-Mango Salad was born.
For this, since I made this for my lil sis' birthday, I used:
2 cucumbers, quartered and sliced thinly
2 ripe Philippine mangoes, cubed
1 carrot, cubed
1 tsp. salt
2 tbsp. honey
1 tbsp. vinegar or 5 kalamansi( Philippine lemon)
1. Wash all the veggies and the mangoes.
2. Peel the cucumber, quarter and slice them up thinly.
3. Slice the mangoes and the carrot into cubes.
4. In a bowl, combine the 3 ingredients. Add a teaspoon of salt, a tablespoon of vinegar or the juice of 5 kalamansi, and 2 tablespoons of honey( or more if you like it sweeter).
5. Toss it up gently.
Yield: 1 big bowl. There are 15 guests at the party and we all had our fill.
I sometimes add a cup of pineapple tidbits. A dash of white pepper too can be added. We ran out of white pepper when I made this so plain old salt it is.
If I am in the mood for something sour, I use green mangoes instead of the ripe ones.
Actually, you can add on anything you like for that fresh, low calorie side dish. Perfect for bountiful and yummy feasts we Filipinos are known for.
Kain tayo! :)