Wednesday, August 20, 2014
Ingredients:
4 pcs (longanisa) sausage
2 tbsp oil
4 eggplant
1 tablespoon chopped garlic
1 onion sliced
1 tomato sliced
4 beaten egg
1/2 teaspoon salt
1/2 tsp pepper
Method of Cooking:
1 Grill the eggplant and peel them.
2 Whisk the egg in a cup.
3 Saute garlic, onion and tomatoes. Put salt and pepper seasoning. Include the beaten egg.
4 Fry the sausage. Remove the skin if any. Set aside.
5 Take another pan, add oil and place the eggplant. Pour the mixture and the sliced fried (longanisa) sausage on top of the eggplant.
6 Fry for 5 minutes or until cooked.
7 Make vinegar and soy sauce dip with pepper, salt and cayenne pepper.
Ingredients:
1/2 kilo bean sprouts (toge), blanched
2 eggs
1/2 pound flour
1/2 cup water
1/4 teaspoon salt
atsuete
2 tofu
1/4 shrimp peeled, head removed
1 Magic Sarap
vinegar, chili, onion, pepper and salt to the sauce
Method of Cooking
1 Fry the boiled shrimp.
2 Slice the tofu lengthwise and thin and fry slightly.
3 Beat the eggs and mix the flour and water here. Put some pepper and salt.
4 Heat the oil in a pan.
5 In a small saucer, place 3 pieces of tofu, 2 shrimp, blanched bean sprouts. Over the bean sprouts, place the beaten eggs with the flour.
6 Pour the mixture into hot oil and fry until crisp.
7 Make the sauce with vinegar, chili, onion, pepper and salt.
8 Serve with sauce.
Ingredients:
1/2 kilo chicken breast fillet sliced into small cubes
1 tsp pepper
1 small onion sliced
1 small tomato sliced
1 tablespoon chopped garlic
1/2 cup water
1 pack tomato spaghetti sauce
1/2 kilo spaghetti noodles
1 teaspoon of salt
1 tablespoon oil
Method of Cooking:
1 Boil a pot of water with salt and oil.
2 When boiling, put the noodles. Stir and don't cover. Boil for 8-12 minutes.
3 Filter and place noodles under running water from tap, then place in a bowl.
4 Saute the garlic, onion, tomato.
5 Add the chicken and fry a little.
6 Add the spaghetti sauce.
7 Add water and boil for 5 minutes.
8 Serve and sprinkle with cheese.
Friday, August 15, 2014
Looking for a quick, healthy, and flavourful dish to elevate your mealtime? This Bok Choy (Pechay) with Tofu recipe is a perfect combination of hearty vegetables, savoury tofu, and a hint of umami from oyster sauce. Packed with nutrients and bursting with flavour, this dish is ideal as a standalone meal or a side dish. Whether you're a busy home cook or simply looking for a delicious way to incorporate more greens into your diet, this recipe is a must-try. Let’s get started on creating this wholesome and satisfying dish!
Ingredients:
5 bundles of (pechay) bok choy
1 package of oyster sauce
1 tofu cut into squares
2 tbsp chopped garlic
1 diced onion
1 cup of chicken broth or Knorr cubes
1 cup water
1 tomato sliced
1/2 cup pork chicharon
Method of Cooking:
1 Fry the diced tofu.
2 Then slice the garlic, onion and tomatoes, and saute.
3 Cut the bok choy and include in the saute.
4 Place the oyster sauce.
5 Cover and soften the (pechay) bok choy a little.
6 Taste. Add water if taste is too salty or add fish sauce according to taste.
7 Serve while hot.
This Bok Choy (Pechay) with Tofu recipe is a testament to how simple ingredients can come together to create a dish that’s both nutritious and delicious. The tender bok choy, crispy tofu, and rich oyster sauce make it a crowd-pleaser for any occasion. Serve it with steamed rice or enjoy it as is for a light, healthy meal. Try it out and let us know how it turned out in the comments below. Don’t forget to share this recipe with fellow food lovers. Happy cooking!
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