Tomiyao with Garlic

My first taste of this vegetable was in a famous (local) Chinese restaurant. I found it really tasty – they tasted a bit like bean sprouts but more delicious (my opinion!). I asked the waiter what kind of vegetable it was. He said it was a different kind of bean sprouts. Hmmm…. (felt skeptical and unbelieving since bean sprouts are bean sprouts… might be more logical if they were some kind of sprouts…)

Anyway, I tried to find some at various markets but there was none to be found… until recently! I found several packs in the supermarket nearby! And I asked the “promodiser” what they were. Imagine my surprise when I discovered they were actually pea sprouts (or pea shoots) because I do not like peas at all.

They’re easy to cook too!

200 grams of tomiyao, rinsed and dried
8 to 10 cloves of garlic, smashed
salt, to taste

Saute the garlic in some oil, taking care not to burn the garlic. Throw in the tomiyao and some salt (season to taste). Stir fry until just done, to keep the crunch of the shoots. Serve immediately.

That’s it!!!

 

“Benedict Muffinbatch”

Reposting a favorite…

Friend T has christened this recipe – Benedict Muffinbatch.

I suppose the inspiration came from it being similar to Eggs Benedict, but that it is radically not… combined with a wonderful play on the name of a favorite British actor playing the character of Sherlock Holmes.

But, yes, it is a variation on the same theme… something on top of an English muffin!

This time, I got inspiration from one of the breakfast items of my favorite coffee and tea cafe… Salmon Scramble… although their version is on a rosemary focaccia.

Toast an English muffin and spread lots of cream cheese over the top. Layer on 2 to 3 pieces of smoked salmon (or as many as you like!) then top with scrambled eggs. Drizzle dill sauce over and sprinkle cayenne pepper on top.

Enjoy! Hubby sure did!

Upside Down Apple Cake

The usual upside down cake is pineapple, and that’s the kind I made when I was younger but my favorite these days is apple!

My first attempt at it (it was not pretty at all!) –

A look at a slice –

And I really love this cake!

I followed the recipe for the pineapple upside down apple cake in this book (image courtesy of google images) –

The recipe is also online here

Basically I followed the recipe, except…

1. I used 2 smaller pans instead of 1 big pan
2. I used all the schmear in the 2 smaller pans (it’s really delicious, but I might have over done it, seriously…).
3. I sprinkled apple pie spice over the “schmear” before putting in apple slices.

By the way, I used Fuji apples… and they were still crunchy even after baking!

The recipe (and hence, the cake) was absolutely spectacular! A tad bit sweet for me but otherwise, super yummy!!! So from now on, this is my go-to upside down cake recipe!

 

 

Inihaw na Piña!

I’ve often felt that barbecuing over charcoal took a long time and was so tedious that it was better and faster to buy barbecue, or anything inihaw (grilled) and just eat it at home.  But that is not to say that I would not have a barbecue night, because I wanted to try having a whole dinner that’s barbecued!

Our menu –

Inihaw na Liempo (Grilled Pork Belly)

Inihaw na Puting Mais (Grilled Native Corn)

Inihaw na Pinya (Grilled Pineapples)

The best of the lot were the grilled pineapples! We bought a fresh pineapple from the wet market and skewered the slices. The skewered pineapples were basted with a glaze then grilled.

I found a recipe for the glaze in this book… on the very last page!

A similar recipe is here.

But, as always I made a couple of changes, here and there… basically I skipped the honey and used coconut sugar instead. I also used my homemade apple pie spice instead of cinnamon…

For my glaze, I melted 1/4 cup butter then added 2 tablespoons coconut sugar, juice from 1 small lemon, 1/4 teaspoon apple pie spice and a pinch of nutmeg. When the coconut sugar was almost melted, I took the pan off the stove and added 1 tablespoon of gold rum and 1/2 teaspoon of my homemade vanilla-rum extract.

The pineapples were absolutely delicious!