If you life in the Philippines, you’ve probably seen those recent ads from Del Monte telling you to eat more tomatoes or tomato-based/-infused dishes as the lycopene is very good for your heart and may cut down the risk of certain cancers.
Because tomatoes can be such hearty-flavored fruits (yes, by my book they are fruits not vegetables), so they’re usually paired with meat. Thus, we have the usual suspects on the dinner table: spaghetti with meat sauce, caldereta, mechado, afritada, and menudo. Come to think of it, every sinigang recipe I know has a couple ripe tomatoes thrown in for color. But for marinades? Except for some barbecue recipes that call for tomato ketchup, the use of tomatoes for grilled meats in the Philippines is rather rare.
Yes, those are green tea cookies from Kozui. (Remember? That nice place where they make the nicest takoyaki and roasted green tea latte?)
Crisp, light, and undeniably moreish; plus they’re only P 30.00 a pop. They’re great with coffee, but seriously come into their own with a huge, frothy mug of milk tea: green or black, it’s your call.
Fr. Jeff‘s recent trip to one of the southern provinces brought a good crunchy lot of ampaw – crispy rice bars held together with a raw sugar syrup – to our house. More than we could conveniently eat, as a matter of fact!
So, what does one do with several bars of ampaw? Why, make cookies, of course!
Even if you just kind of follow the instructions below, I can guarantee that you’ll have a wonderful, flavorful supper that takes its cue from the street food of the Malayan Peninsula.