GREEN BEANS “ENSALADA”
I learned this from my hubby. We are both fun of homecooking which turned out a passion for me. I love the way he use to blanch vegetables. The color stays green and crisp not “BUGBOG” in tagalog or “NALAMOG”. But the tatse still there, the texture, color and flavor preserves!
Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor.
* 500g Green beans, I used the thin ones
* 4 pcs. Tomatoes
* 1 Onion
* Anchovy Sauce (Bagoong Balayan) or Salt instead
* powdered Pepper
NOTE: My pretty friend Ophy Navai said she loves it with chopped GARLIC, I came to an idea you can replace TOMATOES with chopped GARLIC instead…which I’m gonna try in the following days…I let you know FOLKS 😀
* Bring a large pot of water to a rapid boil over high heat.
While the water heats, fill a medium bowl about three-quarters full with ice, then add enough cold water to come just to the top of the ice.
* When the water is boiling and the ice bath is ready, trim the vegetables to the size you need. It’s best to trim and wash them just prior to cooking so they won’t oxidize or dehydrate. Then add the vegetables to the boiling water in batches small enough to ensure that the water doesn’t lose its boil.
* Boil the vegetavegetables only until they’re barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it. As soon as the vegetables are done, remove them as fast as you can and submerge them in the ice bath. Remove them from the ice bath as soon as they are no longer warm.
*To reheat the vegetables, you can use any cooking method you wish, like sautéeing, grilling, or boiling; just make sure to barely heat them up and not to cook them again. By this time I did not reheat it, I added slice tomatoes and red onions and anchovy sauce (Bagoong Balayan). And that’s it, serve with rice and as side dish for fried chicken legs. GUTEN APPETIT 🙂
If you are looking for pure vegetables recipe, you can try my pinakbet without meat and my zucchini with tofu.
For the last several posts, I have bombarded you with tasty but quite oily meat dishes. In consideration of the health aspects which everyone owes to take pretty seriously, let me share with you today a healthy mixed vegetable dish simply sautéed zucchini with tofu (courgette with tofu) and my pinakbet without meat. Like the “inabraw” my pinakbet uses various types of vegetables and chiefly flavored with fish paste or “bagoong”, a unique but popular Filipino condiment made from fermented small fish usually eaten with locally grown vegetables. Most of the time I used anchovy sauce instead.
Along with fruits, we hear a lot of praises to vegetables as being the healthier food. Eating a good amount of it is sometimes tantamount to psychologically eliminate the feeling of guilt that has developed after indulging heavily on meaty and oftentimes oily dishes. Some vegetable in culinary sense is actually a fruit in the botanical context. Some people consider mushrooms to be vegetables while others consider them as falling under a separate food category.
* 4 pcs. Zucchini, washed and sliced
* 1/2 a cake Tofu, cut into cubes
* handful Koriander (Cilantro) chopped
* 1/2 head Garlic, peeled and sliced
* 1 tsp. Vinegar
* Salt and Pepper
* some Vegetable Oil
I was craving for “Inihaw na talong since last month. I remember those days during rainy season in the Philippines my late nanay, she used to grilled eggplant during that time. Then she add sliced tomatoes, onions (lasona or sibuyas tagalog), sometimes she added chopped ginger too and seasoned with calamansi and anchovy sauce or Bagoong Balayan.
But this photo above I just added chopped red onions, tomatoes and seasoned with bagoong balayan. You can also try sauted shrimps paste or bagoong guisado if you prefer.
WINGED BEANS LUNCH
Today my hubby and I was craving for VEGETABLES. Thinking on what vegetables to cook…we got a bunch of “SIGARILYAS” (WINGED BEANS) last Saturday from Vietnamese shop. Then we still have this left over fried horse mackerel from last night dinner. So what I did I added also a bunch of string beans (Sitaw) in it, with onion, tomatoe, eggplant and seasoned with anchovy sauce (Bagoong balayan).
That was our viand for the lunch today. It is said to be that Winged beans have the highest calcium content among all legumes and as such, are very beneficial for the human skeletal system. The calcium present in these beans helps in the production and maintenance of the bones and provides strength to overcome diseases and weaknesses. Winged beans are also a good source of natural minerals, vitamins (especially A and C), iron and enzymes. As a legume, wing bean scores high on protein content. In other words, it proves to be a good source of protein for humans as well as animals. So have a try FOLKS 😉
The eggplant, aubergine, or brinjal (Solanum melongena), is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka.
It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.
The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain (an insignificant amount of) nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.
A breaded “Talong” just like viennese schnitzel with garlic-mayonnaise sauce!
* 1 big Eggplant, sliced
* 1 beaten Egg
* 1 tbsp. Soy Sauce
* 60 g Sesame seeds
* 2 tbsps. cheese of your preference ( I used Parmesan cheese)
* 2 tbsps. Flour
* Salt and Pepper
* some Vegetable oil
FOR GARLIC-MAYONNAISE SAUCE:
* 2 cloves Garlic, minced
* 1 Lemon for juice
My STUFFED GREEN BELL PEPPERS (PART 1 and 2)
Here’s a delicious stuffed pepper recipe that’s easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and bread, and is cooked in tomato soup.
YOU NEED AND HOW TO…….
MOZZARELA WITH PUMPKIN SEED OIL! (from my daughter Didi)
Pumpkin seed oil Kernöl or Kürbiskernöl in German, adjacent regions of Hungary, and a European Union Protected Designation of Origin (PDO) product. Today the oil is an important export commodity of Austrian and Slovenian parts of Styria. It is made by pressing roasted, hulled pumpkin seeds, from a local variety of pumpkin, the “Styrian oil pumpkin”. It has been produced and used in Styria’s southern parts at least since the 18th century. The earliest confirmed record of oil pumpkin seeds in Styria (from the estate of a farmer in Gleinstätten) dates to February 18, 1697.
The viscous oil is light green to dark red in colour depending on the thickness of the observed sample. The oil appears green in thin layer and red in thick layer. Such optical phenomenon is called dichromatism. Pumpkin oil is one of the substances with strongest dichromatism. Used together with yoghurt, the colour turns to bright green and is sometimes referred to as “green-gold”.
Pumpkin seed oil has an intense nutty taste and is rich in polyunsaturated fatty acids. Browned oil has a bitter taste. Pumpkin seed oil serves as a salad dressing when combined with honey or olive oil. The typical Styrian dressing consists of pumpkin seed oil and cider vinegar. But the oil is also used for desserts, giving ordinary vanilla icecream an exquisite nutty taste. Using it as a cooking oil, however, destroys its essential fatty acid.
This was prepared by my daughter. She loves it this way with more pumpkin seeds oil. For my part she added onion, vinegar and pepper.
* 2 pcs. Mozzarella cheese, cut into cubes smal ones
* 1 tsp. Salt
* 4 pcs. Tomatoes, cut into cubes
* 3 tbsps. Pumpkin seed oil of any brand
optional……. (this my version)
* 1 Onoin, thinly sliced
* 1 tbsp. Vinegar
* 1/2 tsp. Pepper
SQUASH, ZUCCHINI AND CHICKEN SAUTE
One of my VEGE-CHICKEN dish, I really LOVE vegetables than meat!
I thought the kids woul not love it, but in this case I was wrong. The idea of adding fried horse mackerel helps a lot that they ate the vegetables too.
* 500 g chicken fillet, cut into strip
* 400 g squash, cut into cubes
* 2 pcs.large zucchini, cut into cubes
* 2 pcs. tomatoes, roughly chopped
* 1 largr onion, finely sliced
* half a head garlic, finely chopped
* salt and pepper
* a handful fresh basil leaves, roughly chopped
* 2 to 3 tbsps. olive oil
* 1 tbsp. dried oregano
***Heat the cooking oil in a wok or frying pan. Add the onion, garlic, chicken, tomatoes, squash and dried oregano. Cook, stirring, and cover for 10 minutes, then add zucchini and basil leaves, cover for 5 minutes until the vegetables turn soft. This will give the cooked dish a thickish sauce instead of something soupy. I serve it with fried horse mackerel and rice.
Vegetables are notorious for making cooked food spoil faster but I figured that if kept down to the basics and if the vegetables are cooked as a soup, perhaps, the dish can stay fresh in the fridge for a day or two. I decided to make something new, it has a similarity with burgers. Potatoe-Zucchini Loaf, so what is this all about?
Try this…….it’s vegetable folks!
* 500 g potatoes, boiled peeled and grated
* 300 g zucchini, grated
* 300 g cottage cheese
* 1 whole head garlic minced
* 2 eggs
* 3 to 4 tbsps. herb
* some flour
* bread crumbs
* 4 cups cooking oil for deep frying
* sour cream
***Mix all together the ingredients, then form into loaf or burger using flour. Then heat some oil in a skilet or pan, deep fry the loaf or burger. For sauce just mix sour cream and mayonnaise together and serve.
TOFU IN CHILLI-OYSTER SAUCE
Tofu or Tokwa: Ang tokwa (Ingles: tofu, soy bean cake) ay isang hilaw o piniritong pagkaing Pilipino na gawa sa mula sa binurong balatong (mga buto ng halamang ginagamit sa paggawa ng sawsawang toyo. Nagbunga ang pagkaing Pilipinong ito mula sa impluwensiya ng mga Tsino.
Tofu or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.
The production of tofu from soy milk is similar to the production of cheese from milk, although some tofu is made by processing non-soy products, such as almonds or black beans. The byproduct of the process is soy pulp (also called okara in Japanese).
Tofu originated in ancient China, but little else is known about the origins of tofu and its method of production. Tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period (late eighth century). It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion’s vegetarian diet.
Tofu is low in calories, contains a relatively large amount of iron and contains little fat. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium and/or magnesium. Tofu also contains soy isoflavones, which can mimic natural human estrogens and may have a variety of harmful or beneficial effects when eaten in sufficient quantities.
* half a cake Tofu or 4 cubes
* 4 pcs. chillis, hot or not hot
* 2 tbsps. oyster sauce
* half a head garlic, peeled and chopped
* 1 tbsp. chilli sauce
* 4 cups cooking oil, for deep frying tofu
Please watch the Video!
SAUTEED CHAYOTE (sayote guisado)
The chayote (Sechium edule), also known as sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, and vegetable pear, is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash. The plant has large leaves that form a canopy over the fruit. The vine is grown on the ground or more commonly on trellises.Although most people are familiar only with the fruit, the root, stem, seeds, and leaves are all edible.
The fruit does not need to be peeled and can be eaten raw in salads. Cooked or raw, it has a very mild flavor by itself, and is commonly served with seasonings salt, butter and pepper or in a dish with other vegetables and/or flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled. Both fruit and seed are rich in amino acids and vitamin C. Light green and pear-shaped with a thick skin and a hard core, chayote, or sayote as it is called in the Philippines, grows on vines.
* 3 to 4 pcs. chayote or sayote squash pared, seeded, and sliced
* 3 to 4 tbsps. vegetable oil
* 1 onion, chopped
* 2 tomatoes, chopped
* 6 cloves garlic, minced1 1/2 tbsps. patis (fish sauce)
1.) In a pan or casserole, heat oil over medium heat. Saute onion, garlic, tomatoe and pork until it turns slightly brown and tomatoe wilted.
2.) Add shrimps and chayote slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended. Bring to boil. Cover, lower the heat and let it simmer until chayote is tender.
Remove from heat. Transfer to a serving dish. Serve hot.
LAING (Taro leaves in coconut cream)
Taro or gabi is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. It is considered a staple in oceanic cultures. It is believed to be one of the earliest cultivated plants. In its raw form the plant is toxic due to the presence of calcium oxalate, although the toxin is destroyed by cooking or can be removed by steeping taro roots in cold water overnight. Taro is closely related to Xanthosoma and Caladium, plants commonly grown as ornamentals, and like them it is sometimes loosely called elephant ear.
The name “taro” is from Tahitian or other Polynesian languages; the plant is also called kalo, gabi in the Philippines. In the Philippines, taro is called gabi. A popular rendition of the taro is Laing which originates from the Bicol region in Southern Luzon. The dish’s main ingredients are taro stem and leaf cooked in coconut milk, salted with fermented shrimp or fish bagoong. It is also heavily spiced with red hot chilis called sili’ng labuyo.
Another dish where taro finds common use in the Filipino kitchen is the Philippine national stew, called sinigang. This sour stew may be made with pork and beef, shrimp, or fish. Peeled and diced taro is a basic ingredient of pork sinigang.
Finally, the third most common use of taro in the Filipino diet is in ginataan, literally meaning “cooked with coconut milk.” This form of dessert, where coconut milk and taro are combined along with indigenous ingredients such as sago and jackfruit, is shared throughout most Southeast Asian cuisines.
* 2 packs of dried taro leaves, about 200 g
* about 100 g Taro stalks (I added also)
* 1 liter coconut cream or milk
* 100 g pork belly
* 6 pcs. siling Labuyo or bird’s eye chillis, it depends upon your taste!
* 2 tbsps. anchovy sauce (bagoong balayan)
* 1 tbsp. vegetable oil
* 2 thumb-sized ginger cut into sticks or minced
* half a head garlic minced
* 1 big onion sliced
1.) In a casserole, boil coconut cream for about 10 to 15 minutes with the the siling labuyo.
2.) Heat a pan, add 1 tbsp. of vegetable oil, saute onion, garlic, ginger and pork belly until pork belly turns to golden brown season with anchovies or anchovy sauce (bagoong). Then pour this mixture into coconut cream, and let it simmer for 5 minutes.
3. Add dried Taro leaves, cover and cook until taro leaves is done.
TURNIP CABBAGE-BLOOD STEW (Dinuguang Kohlrabi)
I can still remember the first time I ate “Dinuguang tangkay ng kangkong”. Which was cooked by my mother’s friend he is originated from Bicol Region. Mix with a little bit of pork and more water spinach stalks (tangkay ng kangkong). Not bad was good, then I tried also with “sayote” at home. That’s how I got an idea why not turnip cabbage (kohlrabi). So, wanna have a try?
Here is my recipe:
* 250 g Pork Belly
* 1 Onion
* 4 cloves Garlic
* a thumb-sized Ginger
* 3 pcs. Chilli
* 3 to 4 pcs. Turnip Cabbage (Kohlrabi)
* 4 cups of fresh Pork Blood
* 1/4 cup of Vinegar
* 4 pcs. Bay leaf
* some Vegetable oil
* Salt & Pepper
—Heat a casserole, add vegetable oil and saute onion, garlic, ginger and meat.
—Add bay leaves, chilli and kohlrabi cover until everything done.
—Meanwhile mix blood with vinegar and salt, stir for about 5 minutes, set aside.
—Then add the pork blood stir until done. Adjust seasoning if necessary. Serve hot with rice. Enjoy…
“GINISANG TALONG” (Budget recipe)
One of my favorite vegetable, eggplant sauteed in shrimp paste and with ground meat!
I served this for dinner with fried rice. Just a quick dinner for everybody when my family gets home at night. The 2 kids after a long day school and my hubby after a 10 hours duty from work. Everybody wants to have something warm for stomach as soon as they get back home. Since we had left over rice , I decided just a “ginisang talong” with shrimp paste and ground pork meat for fried rice. It’s so simple as that but the kids said “its very yummm…….” Onother budget recipe of mine!
* 3 pcs. eggplant, peeled and sliced lengthwise and about 1-inch pcs.
* 100 g pork ground meat
* 1 lemon for lemon juice
* 1 onion, sliced
* 1 tomato, sliced thinly
* 2 – 3 tbsps. shrimp paste (baguong alamang)
* 2 tbsps. vegetable oil
* 1/4 cup mineral water (optional)
—Heat some vegetable oil in a pan. Saute onion, tomatoe and pork ground meat.
—Add shrimp paste and eggplant. Stir add 1/4 cup of mineral water and cover for about 5 minutes until eggplant is done.
—Add lemon juice stir again and serve it with fried rice or normal rice.
AMPALAYA AT ALAMANG
“AMPALAYA AT ALAMANG= Isang lutuin na kayang-kaya ng bulsa. Aking inaalay sa kapitbahay na kanyang itinanong sa akin nang kami’y magkita sa pamilihan ng bayan. Siya ay isang masugid na taga subaybay ng aking mga “LUTUING BAHAY” sa youtube. At minsan ako ay nagluto ng kare-kare ang pechay na aking isinahog ay galing sa kanya, sarili niyang tanim sa bakuran. Ayaw ipabanggit ang kanyang pangalan…….para sa aking mabuting kapit bahay…ito na ang kasagutan sayong tanong!
Inaasahan kong makatulong sa iyo ito kahit papaano.”
* 3 piraso na maliliit na ampalaya
* 2 itlog
* 1 tasang pinatuyong alamang
* asin at pamienta
* 3 kutsarang mantikang halaman
* 1 sibuyas
* 2 kamatis
* 3 butil na bawang
SAUTEED EGGPLANT IN SCRAMBLED EGG
Onother way to get rid of left-over food!
This was the left over from my “Ginisang Talong” or Sauteed Eggplant. To be housewifely again, this was the kids lunch yesterday. Nobody complains about it, I think they liked it. Otherwise there would be some left over again.
* a bowl of left-over sauteed eggplant
* 2 tbsps. vegetable oil
* 5 pcs. eggs, beaten
* powder garlic or fresh ones
* 1 tsp. salt
* 2 tbsps. vegetables oil
—Heat a pan, while heating beat the eggs wit salt and powder garlic. Smashed the eggplant with spoon.
—Heat the left-over sauted eggplant in a pan with vegetable oil, turning carefully until done to the desired degree.
—Add beaten eggs, cook over lower heat until eggs is done. Serve with rice,
Pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae which also includes gourds.
Inspite of their name, winter squash (and pumpkins) are a warm weather crop, but called winter because they can be stored well into and through the winter. There are four species of winter squash with pumpkin varieties in all them. The difference between winter squash and pumpkins is more culinary than botanical; winter squash have a finer texture and milder flavor, pumpkins have a somewhat coarse, stronger flavor and are generally orange in color. A squash/pumpkin vine can set several fruit before ripening all at the same time.
* 1/4 head of Pumpkin
* about 250 g pork meat
* 12 pcs. Okra
* 8 pcs. small eggplants
* 1 bunch string bean (sitaw)
* 2 pcs. small bitter melon (ampalaya)
* 1 onion, sliced
* 4 cloves garlic, minced
* 2 pcs. tomatoes, sliced
* alamang guisado for seasoning (sauted small shrimps) Bottled
* some vegetable oil
VEGGIES WITH SOUR CREAM
Oh my gulay! Sour cream instead of coconut cream? Who would’ve thought it would go well with those veggies?
Onother experimental of mine…….I thought I cooked too much and we’d have enough leftovers for dinner. I was wrong!
The kids love it.
Makes 4 servings
* 250 g Pork belly, cut into cubes
* 1/4 head of Squash, cut into cubes
* 15 pcs. small Okra, cut into thirds
* 8-10 pcs. Eggplants, small ones and sliced
* 4 cloves Garlic, crushed and peeled
* 1 Onion, sliced thinly
* 1 pc. Tomatoes, diced
* Fish sauce or patis
* 1 cup of Sour Cream
* 3 tbsps. vegetable oil
—Heat the vegetable oil in a wok or any large shallow cooking pan. Saute onion, garlic and tomatoes until fragrant. Add the pork cubes and cook until the edges are lightly browned. Cook, stirring often, until the tomatoes start to soften. Season with patis.
—Pour in about 1/2 cup of water (broth, if you have some) and bring to a boil. Lower the heat, cover and simmer for about 30 minutes or until the pork is tender.
—When the pork is almost done, add the vegetables. The squash should go in first because, among the three, it takes longest to cook. Stir after adding the squash, cover and simmer for about 3 minutes. Add the okra and eggplants, stir again, cover and simmer for 7 to 10 minutes. You can also add right away the sour cream or…….
—When the vegetables are done, pour in the sour cream. Stir. Taste the sauce and add more patis if necessary. As soon as the liquid starts to bubble, turn off the heat. It’s ready.
—Serving suggestion: Serve the pork and vegetables with hot rice. They go so well together. 🙂
BEANS SPROUTS AND TOFU
Mung bean sprouts are germinated by leaving them watered with 4 hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for 4 hours over the period of a week.
A very simple recipe after a week of meat!
Here is another version of mine more richer in Tofu and togue. Same procedure of course!
* 2 tbsps cooking oil
* 2 pcs tokwa (hard bean curd), cubed ½ x ½ inch thick
* 2 tbsps garlic, crushed
* 1 pc onion, sliced
* 2 pcs tomatoes, sliced
* 9 cups togue (mung bean sprout) washed and drained
* 2 tbsps Oyster Sauce
* ¼ tsp ground black pepper
* ¼ tsp salt
* 2 tsps patis (fish sauce)
—In a wok, heat oil and fry tokwa until golden on all sides. Dice into ½ x ½ inch cubes and set aside.
—In the same wok, sauté onion, garlic and tomatoes.
—As the tomatoes start to wilt, add the togue, Oyster Sauce, black pepper, salt and patis.
—Continue cooking over medium heat until bean sprouts are done.
—Add fried tofu and stir to blend. Don’t overcook th sprouts. Serve with rice.
SAUTEED CABBAGE (BUDGET RECIPE)
Yes, cabbage (REPOLYO) when purchased in season, is both cheap and healthy. It is a great source of both vitamin C and fiber. My family they don’t love much this vegetable. But since school time again, I had to watch our family budget. So for budget recipe, I decided once a week I have to throw something like this on the table. No problem it was all finished!
100 g Ground meat (Pork or Beef)
1/4 head Cabbage
1 Red Bell Pepper
1 red Onion
3 cloves Garlic
2 1/2 tsps. vegetable broth powder or broth cube to taste
3 tbsps. Butter
Wash the head of cabbage and remove the loose outermost leaves as these may have a bitter flavor.
—Heat a big pan or skillet. Melt some butter and saute onion, garlic, tomatoe and ground meat. Stir until ground meat is brown.
—Add cabbage season with vegetable broth powder or broth cube. Then pour some water and cover for about 5 minutes.
—Add red bell pepper stir until red bell pepper is done. Serve hot.
MY VERSION OF TOFU BURGERS
This is onother request by my daughter who’s craving for tofu burgers since the start of school this year!
Kid friendly BURGER Recipe: This quick, easy, veggie burger recipe is a sure way to get your kids or anyone else to eat tofu. Tofu burgers hold together well, and are great for grilling too.
For a light meal, skip the bun, and serve tofu burger patties with steamed veggies or a salad. Here I serve it with fresh mix salad and garlic-yoghurt sauce or dessing, which my family love it very much specially the 2 kids.
A Tips from me;Use leftover burger mix to make sloppy joes, or scambled tofu. Cold burger patties make great sandwiches. Improvise freely with the seasonings and the grains. But if you want onions, use them on the outside, not the inside – they make the mixture too wet.
* 6 pcs. extra firm tofu
* 75 g ground meat (pork or beef) OPTIONAL/ I added because of my kids preference!!!
* 1/4 c whole wheat flour or corn flour
* 1 tsp thyme, dried
* 1 tsp coriander or cilantro, dried or powder
* 1/2 tsp garlic powder
* 1/4 tsp ginger powder
* 2 tbsps soy sauce
* 1 tbsp worcestershire sauce
* 1/2 tsp salt
* 1/2 tsp pepper
* 1 egg
* some canola or any vegetable oil for frying
FOR GARLIC-YOGHURT SAUCE OR DRESSING:
* 2 cups of yoghurt
* 4 cloves garlic, minced
* 1 tsp. garlic powder
* some white pepper powder
* some salt
—Cut tofu into 1 inch chunks, or chopped it.
—Throw in everything else and mix well by hand, in a big bowl.
—Form into eight 3 – 4 inch patties.
—Heat a non-stick frying pan on medium with canola oil, or your favorite vegetable oil.
—Fry in small amount of oil, on medium heat, 5-7 minutes on each side, or until golden brown. Serve with Ketchup and garlic- yoghurt sauce or dressing, and forside dish fresh mix salad.
Buttered herb-meaning butter with herbs, I used for sauteing the vegetables in this dish.
This is my side dish for Buttered Pork with Potatoe wedges!
* 50 g Butter Herb
* Salt and Pepper
* 2 tbsps. of Rama Cuilinese
* 2 pcs. medium-sized Zucchini, quartered and sliced
* 250 g Green beans
* 2 pcs. Green bell pepper
* 1 big Carrot
SAUTEED GREEN BEANS!
Green beans, French beans or runner beans are the unripe fruit of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean (Phaseolus vulgaris), whose pods are also usually called string beans in the northeastern United States, but can also go by snap beans. Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Haricots verts, French for “green beans,” may refer to a longer, thinner type of green beans than the typical, American green beans.
SAUTEING—is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking.
* 500 g Green Beans
* 250 g Pork Bellysome Canola oil
* 3 pcs. Tomatoes
* 5 cloves Garlic
* 1 Onion
* Salt and Mammita powder or broth cube
*1.) Heat a pan, pour some canola oil saute pork belly, onion, garlic and tomatoes. Season with mammita powder or broth cube. Then add geen beans and cover for 10 minutes.
*2.) Add some water to have some sauce ajst seasoning with salt. serve hot with rice.
Cauliflower and broccoli are the same species and have very similar structures, though cauliflower replaces the green flower buds with white inflorescence meristem.
Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled.
Its name is from Latin caulis (cabbage) and flower, an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli and collard greens, though they are of different cultivar groups.
Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density. As a member of the brassica family, cauliflower shares with broccoli and cabbage several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed. In addition, the compound indole-3-carbinol, which appears to work as an anti-estrogen, appears to slow or prevent the growth of tumors of the breast and prostate.
Cauliflower also contains other glucosinolates besides sulfurophane, substances which may improve the liver’s ability to detoxify carcinogenic substances. A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.
Cooking Cauliflower can be roasted, boiled, fried, steamed or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Cauliflower is often served with a cheese sauce, as in the dish cauliflower cheese.
Low carb dieters can use cauliflower as a reasonable substitute for potatoes for while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.
* 1 head Cauliflower
* some bread crumbs
* some water
* some butter
* some salt
AMPALAYA OMELET (Bitter Melon Omelet)
My version of ampalaya omelet!
Bitter melons are seldom mixed with other vegetables due to the strong bitter taste, although this can be moderated to some extent by salting and then washing the cut melon before use. Bitter melon is often used in Chinese cooking for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, and also as tea.
It is prepared in various dishes in the Philippines, where it is known as Ampalaya. Ampalaya may also be stir-fried with ground beef and oyster sauce, or with eggs and diced tomato.
A very popular dish from the Ilocos region of the Philippines, pinakbet, consists mainly of bitter melons, eggplant, okra, string beans, tomatoes, lima beans, and other various regional vegetables stewed with a little bagoong-based stock.
The young shoots and leaves may also be eaten as greens; in the Philippines, where bitter melon leaves are commonly consumed, they are called dahon (leaves) ng ampalaya.
The seeds can also be eaten, and have a sweet taste but are known to cause nausea.
* 2 pcs. small Ampalaya (Bitter Melon)
* 1 Onion sliced
* pound Garlic
* sliced Tomatoe
* 3 pcs. beaten eggs
* 3 tbsps. olive oil
* salt and pepper
* Slice onion, pound garlic, slice tomato and beat eggs, set aside.
* Slice ampalaya (bitter melon) into halves, then slice crosswise. If ampalaya is very bitter, you may want to reduce the bitterness by rubbing salt on the ampalaya slices in cold water, let it stand for awhile, then squeeze the juice out of the slices.
* Heat oil on a frying pan. Once the oil is hot, add garlic and onion. Once the garlic is brown and the onion transparent, add beaten eggs. Let it spread on the pan. Immediately add the tomato and ampalaya slices to the egg. Fold.