Mango Sangria, Apple Sangria

I had a blast making Sangria this weekend with the help of some wonderful friends! (Do follow the link here, it's really interesting. And the one at the end of the write-up.)

Well, these quantities are to make a batch using one bottle of red wine. Makes about 5 glasses.

(The picture's obviously downloaded.)

We need:

1 Bottle red wine (any) (preferably chilled, since this is a summer drink)
1 to one and half cups 7 Up or Sprite
5-7 medium sized limes
6-7 tablespoons sugar
1 fruit: mango/apple

MAKING IT:

1. In a large-ish pot, squeeze the juice of the limes. Make sure you seive the pips.

2. Peel and dice the fruit. Add to the lime.

3. Add the sprite/7 Up and the wine. Add the sugar and stir till it dissolves. Refrigerate for about 10-15 mins (at least; it's best left alone for an hour or so) for the drink to chill and for the fruit flavours to blend with the wine etc. (Actually, the fruits taste much nicer too.)

4. Serve in glasses with thinly sliced lime and ice.

Why you should not order sangria in Spain

Ridged (Loofah) Gourd Stir Fry

This is a yummy Cantonese recipe.

Serves 2

WE NEED:
5 cloves Garlic - chopped/crushed
3 medium-sized ridged gourds
Cooking medium - vegetable oil
Salt
Fish Sauce (totally optional)



PROCEDURE:

1. Clean and scrape the grouds - I prefer not to use a peeler. Scrapping along the length of the vegetable with a knife gets the tough bits out (the rigdes) while leaving a little bit of the softer green skin which is yummy and which helps keep the vegetable juicy.

2. Cut into inch long fingers - cut along the length into quarters and then into inch long pieces.

3. Heat oil in wok or frying pan till it just about begins to smoke. Add garlic. Add the gourd after 2-3 seconds. Keep the heat high, but keep tossing or stirring to avoid burning for the next 7-8 seconds.

4. Add salt and toss - remember that gourd reduces a bit, so go easy. Leave it on high heat for another 4 seconds without stirring or tossing for a little bit of browing. Cover with a lid and reduce the heat a little.

5. Take off the lid - you should see the groud beginning to go soft around the edges - it's done. remember that gourd continues to cook even after you take it off the heat. So it's a good idea to turn it off now. If you want gooey-er, be my guest, leave it on longer. :)

6. OPTIONAL: Dash of fish sauce 3-4 seconds before you take it off the heat.


SERVING SUGGESTIONS: I like to serve it with chilli beef or pork. The gourd serves as a bed to top the chilli beef over.