![]() ![]() This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. Notes on Nutritio n: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Ĭopyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. Serving: 128 g | Calories: 228 kcal | Carbohydrates: 50 g | Sodium: 1763 mg | Potassium: 5 mg | Sugar: 50 g | Calcium: 22 mg | Iron: 1 mg During summer, I pickle the green mangoes here in my American kitchen, and happily, the results are always the way I remember them: crispy, crunchy, with a tart and sour flavor, salty, yet with a sweet taste in every bite. Through many repetitions every summer, this recipe has stuck in my mind, even years after. And slices of Burong Mangga, all tart and crisp, will be a great side to all those grilled entrees. While last year’s was a quiet one for most of us on lockdown, many who’ve been vaccinated, will be out in parks, barbecue parties, grilling and chilling. But the vinegary, sweet aroma lingered on for days in our home, as the glass jars, filled with mango spears, glistened on the kitchen counter. Pickling the mangoes was an overnight process. This was one of the best ways to preserve the fruit which was no longer going to ripen. My mother immediately got us together to peel and slice mangoes, ready for pickling. ![]() When unripe green mangoes fell on the ground from our mango trees in the farm, my father rounded them up and brought them home. There was no end to the things my Mom taught us to make with mangoes: jams, chutney, smoothies, salsas, beverages, ice cream, and pickles. When I was growing up in the quiet, agricultural town of Tarlac, in the Philippines, we had a nonstop supply of mangoes all summer. The season isn’t the same for me if I don’t make Burong Mangga – Filipino Green Mango Pickles. Sultana edited a famous recipe book, namely “Flavors of India and Africa” written by Khatun Gulamani of California, USA.Summer means an endless mango supply. ![]() **30 Diabetic and Heart Healthy Indian Food Recipes with Nutritional Detail ** Yummy Vegetable Recipes: Delicious Indian Vegetable Dishes Sultana wrote a number of Recipe Books, among those following recipe books have been published in : In addition to the taste of food items, Sultana analyses psychology and taste of different categories and ages of people while developing her food recipes. Sultana possesses in depth knowledge on foods’ nutrition value and other relevant contents, such as calorie, carbohydrate, fat, sugar, fiber, sodium, protein etc. With her amazing cooking expertise and innovative ideas, she has been writing various food recipes, particularly those Bangladeshi and Indian traditional main and side dishes like: vegetarian, chicken, meat, fish, desert, rice, noodles, cakes, cookies, soup, smoothies etc. Sultana is widely experienced on different menu and food courses. She has contributed her creative recipes to different food and recipe sites, e-books, and magazines. Sultana Parvin, the owner of this site () is a passionate recipe builder with thorough knowledge of food, nutrition, and dietary needs for people of different ages and different physical conditions. ![]()
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