The Cook Book

Traditional drink from Philippines

Melon sa Malamig Filipino Cantaloupe Drink 2 of 4
Hiya! Today we will discuss about Traditional drink from Philippines

‘Melon sa Malamig’ is a melon based drink. This is a traditional cold drink from the region of Philippines. And just from the name of it, I can feel, the beachy waves and light breeze! Sa Malamig translates to “cold” in native language from Philippines. This is definitely a great drink for a hot summer day.

To make this drink you will have to shred half a melon into thin shreds (you can do this with shredders or even put it in the blender for 5 seconds) These shreds are combined with 3 cups of water and mixed well. Further add 2 to 4 tablespoons of honey (depends on taste of melon) For an added boost of flavor, stir in some drops of vanilla extract (this will add a sweet and appealing scent) then add 4-6 tablespoons of sweetened condensed milk (this will add thickness and taste to the drink) Some even include a little bit of lemon juice, to give a tangy edge.

Once you have added the condensed milk, serve and drink immediately (if left for longer the melon and milk proteins breakdown and produce a bitter flavor) This drink is refreshing and tasteful.

Caution: this drink is very high in calories! 

Traditional drink from Philippines

Most Popular

Latest Recipes

Pina Colada ccexpress

Pina Colada

Ingredients: Pineapple Juice – 1cup Dried coconut – ½ cup

recipe image legacy id 874535 11

Pork & chickpea curry

Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.

Put the pork in a bowl. Add the paste and mix with your hands to combine – it’s best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.

Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.

staffordshire oatcakes with mushrooms 440 400

Staffordshire oatcakes with mushrooms

For the oatcakes, tip the oats and 350ml water into a bowl and blitz with a stick blender until smooth. Stir in the flour and yeast, cover and leave in the fridge overnight, or leave at room temperature for 2-3 hrs until bubbles appear.

Use kitchen paper to rub ½ tsp oil round a non-stick frying pan, then heat. Ladle in a quarter of the batter and swirl the pan to cover the base. Cook for 2 mins, then turn and cook for 2 mins more until golden. Make four oatcakes in the same way. If you’re following our Healthy Diet Plan, chill two for another day. Will keep, covered in the fridge, for two days.

To make the topping for two oatcakes, heat 2 tsp oil in a non-stick pan, add 160g mushrooms and fry for 2-3 mins, stirring until softened. Stir in 2 tomatoes, then add 2 tbsp ground seeds and cook for 2 mins more. Reheat the oatcakes in a dry frying pan or the microwave if necessary, then spread each one with 1 tbsp tahini, the mushroom mixture and scatter with a little coriander before serving. On the second day, repeat step 3 with the remaining ingredients.

recipe image legacy id 24214 11

Classic Swedish meatballs

In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20. Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.