8 Easy Recipes to Beat the Heat
Every beach trip or staycation wouldn’t be complete without great food to cool you down on a hot summer day. Here are some refreshing delights to choose from this season that you can easily prepare for the whole family and friends. Enjoy!
1. Mais or Saba Con Hielo
If you think the all-time Pinoy favorite halo-halo requires too many ingredients, then mais or saba con hielo could do the quick fix. Just layer the ingredients and you’re ready to serve!
Photo courtesy of yummy.com.ph
1 can of canned cream style corn
1 can of canned whole corn kernels
1 can evaporated milk
- In a tall glass, put a few tablespoons of cream-style corn. Top it with crushed ice.
- Add a couple of tablespoons of whole kernel corn as desired.
- Top again with a layer of crushed ice. Repeat layering until the glass is almost full.
- Add two or more tablespoons of sugar depending on the sweetness you want.
- Lastly pour in the evaporated milk.
Photo courtesy of delightmyappetite.com
4 to 6 pieces ripe saba banana, peeled
¾ cup brown sugar
1½ cups water
1 teaspoon vanilla extract or vanilla essence
¼ teaspoon salt
1½ cups shaved ice
¼ cup evaporated milk
- Pour-in the water in a cooking pot. Let boil.
- Put-in the brown sugar. Stir.
- Add the vanilla extract (or essence) and salt. Stir once more. Cook for 1 minute.
- Add the saba banana. Cover the cooking pot. Adjust the heat to low and cook for 10 to 15 minutes. Let the liquid reduce to half. Turn-off the heat and allow the banana to cool.
- Transfer to a serving bowl. Top with shaved ice and pour evaporated milk.
This summer, do yourself a favor and indulge in unlimited servings of cool drinks you’ve always wanted to try out such as mocktails for parties or simple sago’t gulaman for an afternoon bonding with the family.
2. Mock Sangria
Photo courtesy of latinamoms.com
2 cups grape juice
3 oranges, sliced into wedges
1 apple, cored and chopped
750 ml. bottle sparkling grape juice
- In a large punch bowl, combine oranges, apples, and grape juice. Let chill in the refrigerator for a few hours or overnight. Before serving, add a bottle of chilled sparkling grape juice.
- Sweeten with sugar syrup or honey if preferred
3. Cherry Limeaid
Photo courtesy of whoneedsacape.com
5 limes, sliced
12 maraschino cherries
1 liters lemon lime soda
1/2 cup sugar syrup or to taste
- In a large pitcher, combine limes and maraschino cherries. Muddle to release juices. Add ice, pour the lemon lime soda, and add sugar syrup to taste. Mix to combine.
- To serve, place more lime slices and cherries in individual glasses, then pour limeade.
4. Fauxjito (Faux Mojito)
Photo courtesy of food.allwomenstalk.com
1 lime, sliced into quarters (or you may use 5 pieces of calamansi, sliced)
6 mint leaves
2 tablespoons sugar syrup
1 cup club soda
- Place lime and mint leaves in a glass. Muddle to release the juice. Add sugar syrup, club soda and ice. Transfer to a shaker and shake for a few seconds. Transfer back to the glass and garnish with a mint sprig. Makes 1 serving.
- To make sugar syrup, combine 2 cups warm water and 1 cup sugar. Mix to dissolve. Serve this on the side so that everyone can sweeten their drinks to their preference.
Photo courtesy of kitchencow.com
8 cups water
1 bar gulaman (agar-agar), flaked (or 1 tbsp. gelatin powder)
1-1/2 cups dark brown sugar
1/2 cup dried tapioca pearls (sago), boiled (yield 2 cups)
- Prepare the Gulaman in a saucepan, bring 2 cups of water to a boil. Add the gulaman (agar-agar) flakes; stir constantly over low heat until flakes are completely melted (if using gelatin powder, stir until the powder is completely dissolved). Transfer to a tray (or baking dish); set aside to cool at room temperature. When cooled, it should be firm; cut into small dice using a knife.
- Prepare the Sugar Syrup: In the same saucepan, bring the remaining water to a boil. Add the sugar; stir constantly over medium heat for 5 minutes. Set aside to cool.
- Place cooked tapioca pearls and jelly in glasses. Pour the syrup into the glasses; top with ice cubes as desired. Alternatively, place them to a punch bowl with lots of ice cubes on top.
Photo courtesy of superhealhykids.com
Do your kids choose chocolates and candies over fruits and vegetables? Well, here’s a good trick to make them eat both- healthy homemade ice pops. And if you workout often, this could be a good alternative for your post workout treat.
1 medium – lemon
1 1/2 cup – pineapple
1/2 medium – banana
3/4 cup – coconut milk
1 cup – spinach
- Zest and juice lime; chop pineapple.
- Puree all ingredients in a high-powered blender until completely smooth.
- Pour into your favorite popsicle mold and freeze 3-4 hours or until completely solid.
Photo courtesy of yummy.ph
If you are craving for something savory and filling, here’s a Japanese and Vietnamese fusion you’ll love. Create your on-the-meal you can bring to the office for sharing.
1 cucumber, seeded and sliced into thin strips
12 crab sticks (kani), separated into threads
2-3 tablespoons japanese mayonnaise
6 vietnamese rice paper
6 leaves lettuce
1 mango, sliced into thin strips
salt to taste
- Squeeze cucumber strips to remove excess water.
- Combine cucumber, crabsticks, and mayonnaise in a bowl. Season to taste with salt and pepper.
- Dip a piece of rice paper quickly in a big bowl of water to soften it. Lay the softened wrapper on a clean chopping board.
- Place a lettuce leaf on the lower third portion of the rice paper. Place a spoonful of crab mixture on top of the lettuce leaf and top with 1 to 2 mango slices. Roll the rice paper tightly to secure the filling. Repeat to make a total of 6 rolls.
- Arrange on a serving platter and serve with extra Japanese mayonnaise, if desired.
Burst of flavors in every bite! Fresh guacamole and roasted shrimps make the best appetizers which will be a hit on your next Mexican-themed party at home.
Photo courtesy of wellplated.com
1 pound raw large (25–30 count) shrimp, peeled and deveined, about 28 shrimp total (I bought mine frozen, then thawed them in a bowl of warm water)
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 cup prepared guacamole (I used Sabra Spicy for an extra kick)
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro, plus additional for garnish
Bite-sized round corn tortilla chips (1 per shrimp)
Crumbled feta cheese or queso fresco, for serving
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the shrimp in a large mixing bowl, drizzle with olive oil, then sprinkle with chili powder, cumin, smoked paprika, and kosher salt. Toss to coat, then spread the shrimp on in a single layer on a large baking sheet. Roast for 4 to 6 minutes, just until the shrimp are opaque and cooked through. (Do not overcook, or the shrimp will be chewy.) Set aside.
- In a small bowl, combine the guacamole with the lime juice and 1 tablespoon cilantro.
- To assemble the bites: Top each tortilla chip with a spoonful of the guacamole and a roasted shrimp. Garnish with additional fresh cilantro and cheese. Serve at room temperature.
Whether it’s for the cousin with a sweet tooth or your aunt who is always on a diet, these recipes are sure to earn a spot in your summer gatherings. So go ahead, experiment on the kitchen and find your next summer flavor.