HerWord columnist Dolly Dy had a recipe for ukoy with a bit of shortcut which has been sitting in her recipe tray for quite some time now. She decided to finally try making it. Read more
A different way with tikoy
HerWord columnist Dolly Dy made tikoy turon last weekend. It's a slight variation from the regular tikoy, as we know it, and kind of fused with turon. Read more
It's a brand new year. After all the holiday indulgence last December, it's time to get right back to healthy living—and that means healthy eating and drinking, too. Read more
Golden, crispy fish
One of the easiest dishes to prepare when in the house—and one of the most delicious, too—is Crispy Fish Fry. Read more
Award-winning seafood dish from Iloilo
Hercor College of Roxas City won the third edition of the Tabu-an: Western Visayas Ilonggo Heritage Cooking Competition. Here is the recipe the groups's award-winning Seafood Zarzuela. Read more
Avocado egg salad
For inspiration on how to include avocados in your diet, try this twist on an old favorite in which creamy avocado and spicy Dijon mustard replace mayonnaise. Read more
Sweet soya spaghetti
Dolly Dy discovered this sweet soya sauce that's healthy, delicious and easy to use and at the same time provides an alternative to the usual tomato sauce in spaghetti. Read more
With seven grams of protein per serving, peanuts turn this parfait into an energy-packed dessert. Read more
Delicious cranberry cookies
HerWord columnist Dolly Dy personally enjoyed the cookie demonstration of Chef Carla Leopoldo Valencia for Kitchen Aid during the FLAVORS Culinary Challenge 2013. She made delicious Cranberry Cookies and Dolly shares with us its recipe. Read more
Deck the halls with combs of honey
Home cooks like honey for its versatility and array of culinary benefits. Because of its unique flavor profile, honey complements and enriches a variety of foods. From baked goods to marinades, honey provides balance to any dish and also adds a hint of natural sweetness. Read more
You love burger but you have to cut down on your meat intake? Why not opt for a vegetarian burger that will satisfy your craving for burger without compromising much of the taste that you love? While most vegetarian restaurants would offer you a vegetarian burger made mainly from tofu, my elder sister Susana Dy (I call her Swanie) and I thought of concocting a vegetarian burger using puso ng saging. It's not an entirely new idea, since we did a lot of R&D and the idea of using puso ng saging presented itself along with other vegetarian ingredients such as tofu and mushroom. We opted for puso ng saging because it's a lesser used ingredient, it's inexpensive, it's common and easy to find, and it's one of my favorites. After a few tweaks and adjustments in the kitchen, we finally came up with this burger that looks like a meat burger and the taste is almost the same. We got all excited!
This recipe thus made it to our very first cookbook under Anvil Publishing titled Pinoy Vegetarian Cookbook, and when the book was launched at Powerbooks Greenbelt along with other new Anvil titles by women authors last March, this Puso ng Saging Burger was served and guests had no idea it was vegetarian until they were told so! So I'm sharing the recipe with you and hoping that you would give it a try.
I want to clarify, though, that Pinoy Vegetarian Cookbook was written not to convert carnivores to turn vegetarian but just to present a sourcebook for healthier alternatives for times when you want to eat light and healthy. No gourmet pretenses, just good everyday vegetarian food based on familiar Filipino and Chinese dishes.
Puso ng Saging Burger
PUSO NG SAGING BURGER
3 cups puso ng saging, shredded
6 tbsps. flour
1/2 cup minced onion
1 tsp. salt
2 tsps. sugar
ground pepper to taste
1 tbsp. worcestershire sauce
1 tbsp. liquid seasoning
1-1/2 tbsps. cornstarch
lettuce leaves (Iceberg or curly)
1. Boil puso ng saging in a pot of water until tender. Let cool.
2. Squeeze out water and chop finely.
3. In a bowl, combine chopped puso ng saging, flour, minced onion, eggs, salt, sugar, ground pepper, worcestershire sauce, liquid seasoning and cornstarch. Mix well.
4. Form into burger patties and fry in a little oil until desired doneness is achieved.
5. To assemble, slice burger buns in half and toast. On the bottom half, spread some mayonnaise and line with lettuce and slices of cheese and tomato. Top with puso ng saging burger patty, spread catsup on top and cover with the upper half of the burger bun.
Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.