My mum is from Manila in the Philippines, but has spent more of her life in the UK. When I’m sad, stressed or out of sorts, it’s my mum’s Filipino food that I crave. As a whole, Filipino food has sometimes unfairly had a reputation for being overly sweet, overly meaty and deep-fried, but with more than 7,000 islands rich in culinary traditions, there are, of course, thousands of dishes to enjoy. Bringing it back to the UK, though, when we dust off the barbecue, picnic blankets and cool bags, there’s nothing better than incorporating these sweet, sour, spicy and salty flavours for parties (or fiestas as they’re called in the Philippines). And if you’re after a sweet, refreshing treat, look out for ube ice-cream, which is gaining popularity in UK. Ube is a sweet purple yam native to the Philippines.
Sweet potato fritters with red onion and sweet chilli dipping vinegar (pictured top)
My mum didn’t teach me how to cook so much as how not to waste, which is why fritters are something we make weekly to use up any leftover veg. My daughter adores sweet potato, but this would also be delicious with carrot and potato. The dipping vinegar is something we make in a big batch and use all week to brighten up leftovers such as fried rice, or to dress cabbage slaw or chicken salad.
Prep 15 min
Cook 30 min
Makes 20 small fritters
For the fritters
400g sweet potato, unpeeled and grated
2 large eggs
4 tbsp flour – I used buckwheat, but plain flour works, too
1 medium red onion, peeled and finely diced
Sea salt and black pepper
Coconut oil or avocado oil, for frying
For the dipping sauce
1 small red onion, peeled and finely diced
2 tbsp maple syrup
6 tbsp apple cider vinegar
2 tbsp fish sauce, or vegan fish sauce
1 red chilli, deseeded and sliced in rings or half-moons
In a bowl, mix the sweet potato, eggs, flour, red onion and some seasoning, then set aside for 10 minutes.
Meanwhile, make the dipping sauce by combining all the ingredients in a second bowl.
Put a tablespoon of oil in a large frying pan on a medium-high heat, then drop in a little of the sweet potato batter and taste it for seasoning. Working in batches so as not to overcrowd the pan, drop two tablespoons’ worth of batter per fritter into the pan and cook on a medium-high heat for three to five minutes, until golden brown. Flip the fritters over (they should turn easily), press down on the cooked side with a spatula, then continue frying for another few minutes.
Transfer the cooked fritters to a large plate lined with kitchen paper, then scrape out any bits in the pan so they don’t burn. Repeat with the remaining batter. Be sure to space out the fritters when you fry them; if they are overcrowded, they might steam rather than go crispy-edged. Serve hot with the dipping sauce on the side.
Grilled aubergine, mango and tomato salad
This is inspired by ensalada talong (ensalada meaning salad and talong aubergine). I love this salad chunky and on the side of a barbecue or steamed whole fish, but I’ve also enjoyed it roughly blitzed as a dip for plantain crisps.
Prep 10 min
Cook 25 min
Serves 8
1 medium aubergine, or 2 Chinese aubergines
1 ripe mango, peeled
2 handfuls cherry tomatoes, or medium tomatoes
1 bunch spring onions, trimmed, or 1 small sweet red onion, peeled
1 handful fresh coriander, chopped, to garnish
For the dressing
2 tsp tamari or soy sauce
Juice of 2 limes
1 tbsp apple cider vinegar
2 tsp maple syrup, or coconut sugar
Salt and pepper
Heat the grill to medium and pierce the aubergine with a fork half a dozen times. Grill the aubergine for four to six minutes (depending on its thickness), until the skin is charred, then rotate and repeat until it’s charred all over. Set aside to cool.
Meanwhile, dice the mango, tomatoes and spring onions, and mix in a bowl. Add all the dressing ingredients and mix again to combine.
Once the aubergine is cool enough to handle, halve it lengthways and scoop the flesh into the mango bowl. Mix, season to taste, and serve garnished with the chopped coriander.
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Melissa Hemsley is the author of Real Healthy: Unprocess Your Diet with Easy, Everyday Recipes, published by Ebury Publishing at £26. To order a copy for £23.40, visit guardianbookshop.com