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Posts Tagged ‘calamansi’


Yes, there are more Filipino words added to the  Oxford  English Dictionary.

Trapo: The traditional connotation of trapo is that in Tagalog it is a rag, something we use to clean  surfaces or our hands with. Nowadays though, when you say trapo, it refers to those traditional politicians belonging to a corrupt ruling.

Bongga: Back  in the seventies, a local group popularized a song called Bongga Ka Day. In Tagalog parlance, bongga simply means extravagant, flamboyant, impressive, stylish, or  more generally means excellent.

Bagoong: A fish sauce which we use as condiment, something that flavors our local recipes especially mixed veggies.

Bihon: Thin rice noodles we usually use for our pancit, made of rice flour.

Calamansi or kalamansi:  It is our famous Philippine lime which we use for various recipes,  as dips and  also as marinades for meat and other viands. Calamansi is also used as juice, hot or cold.

Sorbetes:  The Tagalog term for ice cream.

Turon:  Ah, my favorite. Sliced bananas or other fruit rolled in a thin layer of pastry and deep-fried, served as a dessert or snack. We wrap turon in lumpia wrappers.

Carinderia: Carinderia is a small food stall which can be usually found in small areas like the sides of a market or along  roads.  They serve complete meal and snacks too.

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Sometimes I wish we also have these four lovely seasons that some of our friends experience in other parts of the globe.

I love looking at those  fallen leaves and trees that turn gold to orange  to brown and other colors in between.  They fascinate me no end.  I have a friend who takes photos of every season she encounters. She said there is magic everywhere and like me, she loves Fall. She loves it when those trees bear their foliage in glorious colors and  everything turns into  a paradise of sort.  She loves walking and feeling the crisp morning air  communing with mother Nature. I could only shake my head, smile and wish I were there too walking with her.

We used to have an avocado tree in our backyard a few years ago. It gave us  lots of fruits and I even tried selling a sack of them to our friendly neighbors. Every morning around this time, I would sweep the yard of fallen leaves from the tree.  Those days that I used to spend in our garden while sipping a hot cup of coffee and  listening to the morning’s news on the radio while our dogs  lie serenely nearby are  priceless moments that I treasure. Our avocado tree is gone now but I still have two jackfruit trees and two calamansi trees  that I have to take care of.  Same ritual every morning, sweeping the yard and watering our plants.  And the closest thing that reminds me of the Fall season are the yellow and brown leaves that fall to the ground. Oh well,  one could dream, right?

Early morning last Saturday before Nissa’s family came over for breakfast, I harvested calamansi  (Philippine lime) for them to take home later. They  are in season now and I picked more than a kilo.  More than having fresh calamansi juice every day, it is also used as ingredient for dipping sauces, marinating  fish, pork or meat.  It has lots of vitamin C. I need not tell you the health benefits of the fruit, it has lots.

I love these October  days,  I am really not counting but I am looking forward to Christmas once again.

Have a blessed week ahead.

 

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Yeay, I had a grand time picking these fresh calamansi (it’s Philippine lime for you guys) from our two fruit trees which I planted when we moved here eighteen years ago (that’s how long we’ve been staying here in this place). They never stop flowering and giving us these fruits all year round but this is the first time  (I guess) that I harvested this much. They weigh almost two kilos. Calamansi has many uses in the Philippine kitchen – it is a perfect morning drink, an immune system booster, a perfect marinade for meats or even fish and poultry.

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A perfect day to stay in the garden for a while. There is a typhoon coming but the sun is slowly showing its face, begging for those quiet moments that one dreams of. It’s  the morning ritual of greeting the day with so much hope and enthusiasm, taking a few shots of the garden. Everything is grace, even the simple task  of picking calamansi fruits  for a healthy juice later.

I have to use a ladder since the fruits on top are  in clusters  and can’t be reached.  I just love these moments – being with nature and enjoying  the morning . What a life 🙂

We  have two dwarf calamansi trees which  we planted at the same time that we constructed the house  seventeen years ago.  They bear fruits all year round  but summer is the best time to harvest  them. When the rainy season sets in, they stop flowering.  Calamansi or Philippine lime as they call it has many uses in cooking aside from that refreshing freshly squeezed glass of lemonade.  We use it for marinade, for sinigang or paksiw. We also use it as dip for fried or grilled meat and fish. And it is better if you harvest it while it is still green but already matured since you can get more juice than when it ripens.

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