BUTTON MUSHROOMS IN COCOMILK
ADOBO SA GATA ang tawag ko dito, using button mushrooms. Napapanahon at tamang-tama ffpara sa LENTEN SEASON! For those who doesn’t want to have meat for their meals during LENTEN DAYS… It is in season kaya mura at fresh na mabibili dito sa lugar ko. You can use coconut milk or cream. Mushrooms are fatless and you can’t make them render fat no matter how long you cook them. You’ll only make them shrink if you cook them for too long. Mushrooms brown in oil fast. This is easier and simpler.
I used apple vinegar for this recipe because of its less pungent aroma and more subtle flavors. I also used fresh ground pepper for the same reason.
* 500 g fresh Button Mushrooms
* about 1 tbsp. minced Garlic
* 250 ml Coconut milk or Coconut cream
* 3 tbsp. Apple Vinegar
* 3 tbsp. Vegetable oil
* Fresh ground Pepper
* fresh chopped Chive for garnishing
* Dab the mushrooms with absorbent paper towels to removed excess water.
* I cook first for about 8 minutes the cocomilk over medium heat.
* Heat the vegetable oil. Add the garlic until brown and mushrooms . Cook, stirring, until lightly browned. Season with salt and pepper. Pour in the vinegar and cook over medium heat, uncovered(3 minutes).
* Add to the coconut milk and continue cooking over medium heat until the cocomilk reduces. Sprinkle with chopped chive before serving.
ZUCCHINI WITH TOFU (tokwa)
In tropical countries like the Philippines where vegetables are abundant almost all-year round, stir-fried vegetable dishes are easy to make. One practical guideline is that prices of certain vegetables vary depending on the season. As a rule, vegetables are more expensive during the rainy months; cheap and plentiful during the summer months. Since zucchini is very cheap….I decided to mix with tofu alternative for meat during lenten season.
* 4 pcs. Zucchini, sliced
* 1/2 a cake Tofu, fried cut into cubes
* a handful cilantro, chopped
* 1/2 a head of garlic sliced
* 1 tsp. vinegar
* salt and pepper
* some vegetable oil