Veggie Patty Sandwich

Actually the patty is a variation of the corn fritters I’ve made before… which the kid absolutely loved.

The reason for the variation is the doctor’s orders that the kid needs to eat more veggies.  And this variant is a success!

1 cup fresh corn kernels (canned is ok just drain)
1/3 cup grated carrots
1/4 cup malunggay (moringa leaves)
1 egg
2/3 cup milk
2 tablespoons oil
1 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
1/8 teaspoon black pepper

Mix together egg, milk, oil, flour, baking powder, salt and pepper.  Stir in the corn kernels, grated carrots and malunggay.

Using 1/8 or 1/4 cup as measure, drop into hot oil and fry until browned.

The kid ate a sandwich and then asked if she could munch on another patty!

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Shitake and Watercress Stir-fry

Stir-fries are the fastest things if you’re short on time to make dinner.  My absolute favorite is this one, if I can find watercress that is!

On our last trip up north, I found some!  As well as fresh mushrooms…

minced garlic
300 grams fresh shitake mushrooms, cleaned, stems removed
a bundle of watercress, hard stems removed
(about 350grams I think)
about 1 tablespoon oyster sauce, or to taste
about 1 tablespoon light soya sauce, or to taste
splash of sesame oil, optional

Sauté the garlic in oil, add the mushrooms and stir fry for a couple of minutes. Throw in the watercress and stir fry several seconds then add the oyster sauce and light soya sauce.  Cook over medium heat until the watercress is cooked.  Adjust seasonings as desired.  Splash a bit of sesame oil before serving.

Voila!  A meal in about 10 to 15 minutes!

(Spinach can be used instead of watercress.)

Creamy Coleslaw

Who doesn’t like KFC chicken?  I am a fan!  But there is something else they sell that I really like – it’s their coleslaw!!!  I like that it is minced and that it has pineapple.  I like that the dressing is sweet…

But when I make my own I make it differently.  Why?  Well, because I am lazy! I just shred the cabbage and even if I would like to mince the cabbage, I am simply too lazy!!!  Plus, hubby seems to prefer crunchy slivers to tiny minced pieces…

In any case, it is delicious!  Even if I do say so myself! 🙂

1 medium head of cabbage, shredded
1 small head purple cabbage, shredded
(should come up to 2-1/2 to 3 cups of shredded cabbage total)
1 medium carrot, shredded (about 1/4 cup)
1 small can crushed pineapple, drained
1/2 to 3/4 cup mayonnaise, or to taste, as preferred
1 tablespoon minced celery
1/4 to 1/2 teaspoon salt (or to taste)
ground pepper, to taste

Toss shredded cabbage, carrots, and drained crushed pineapple tidbits together. (Some of the coleslaw I’ve eaten have raisins and minced onions i them but I prefer mine without. You may add them, if you prefer or as you like.)

In a separate bowl, mix together mayonnaise, minced celery, and spices. (Just to let you know my brother likes his coleslaw with a dash of mustard!!!) Add vegetables and toss to mix. Chill at least 4 hours.

Pork Sinigang sa Batwan

Sinigang is a popular sour soup made with pork, beef, fish or seafood (mostly shrimp).  The usual souring agent is sampalok (tamarind), but other souring agents, such as kamias (bilimbi?), calamansi, even green (unripe) mango, can be used.  I’ve even heard of sinigang using bayabas (guava).

But in my mom’s hometown province, they use batwan!  What is batwan???? Mmmm, there’s a few articles of it online – just type batwan or batuan in Google.

I got lucky when A-te J brought some with her when she came back.

Even luckier when she cooked sinigang with it!!!

How is it used as a souring agent in sinigang?  Well, according to A-te J, just throw 5 to 10 pieces of batwan into the pot with all the other ingredients (half kilo pork, water, tomatoes, etc.) and let it boil until the batwan is soft, then lightly mash the batwan to bring out even more sourness…

We usually start by sautéing ginger and tomatoes then stirfrying (cleaned, rinsed) pork rib pieces.  Broth or water is added, as well as the batwan and gabi (taro) if using.  Let the pot boil and add the veggies as desired (sitaw, kangkong, puso ng saging, labanos, etc.).  When the batwan is soft, mash lightly and stir.  The soup will thicken slightly.  Adjust seasonings as desired.  Serve hot!

Pork, Liver, Peppers and Onions

This is a dish that is especially for hubby.  Why?  Because he really likes liver, bell peppers, and onions!  The pork part is for me, because I don’t eat liver at all, bell peppers scarcely, and onions?  Only when they are “invisible” in the dish!!!

The dish is cooked in the the sequence of its name…

Saute thin slices of pork (usually kasim or shoulder part) until it is almost done.  The liver slices go next (sliced thicker than the pork).  Stirfry several seconds then add the bell pepper pieces.  Swirl the pieces in the pan then add the sliced onions.  It is important that the onion slices stay crisp, and the bell peppers not mushy.  Most important of all, the liver should not be overcooked.  Season with salt and pepper, to taste.

Sauteéd Watercress with 2 Kinds of Eggs

Watercress is a leafy vegetable that I can find usually in a Chinese restaurant, specifically a hotpot restaurant, and I just love them!  It is rare that I can find them in the local market, but once in a while, they make an appearance in the specialty market and when I see them, I just grab them!

The thing with watercress is that it does not last long, so if I get them in the morning, I have to cook them within the day.  I used to just add them to pork bone soup but this time around I thought of stir-frying them with some salted eggs and century eggs – inspired by a dish hubby and I had recently.

4 cloves garlic, minced
1 bunch watercress, about 300 to 400 grams, trimmed and cleaned
1/4 to 1/2 teaspoon salt, or according to taste
1 to 2 pieces century eggs, roughly chopped
1 to 2 pieces salted eggs, roughly chopped
dash of sesame oil

Saute the garlic in some oil (canola is what I use).  Toss in the watercress when the garlic becomes fragrant.  Season with salt (take it easy though since the salted eggs will add more saltiness).  Add the chopped eggs and stir fry until the watercress is cooked but still a bit crispy.  Garnish with a dash of sesame oil.  Serve hot.

Tofu and Mushrooms with XO Sauce

As I’ve said before, the secret to any good XO dish is the XO sauce!  If you have a good XO sauce (traditionally a scallop-based sauce, but other variants such as abalone has been available in the market), you can virtually mix and match any combination of ingredients!

Take this combination of tofu and mushrooms.  It is a standard in our kitchen since I always, always have mushrooms, and tofu is one of hubby’s and the kid’s favorites!

This is one of those recipes that really does not have specific measurements…

Always begin with a hot pan and the golden “trio” of garlic, ginger, and onion.  Saute until soft and fragrant.  Toss a heaping spoon of the XO sauce (use as little or as much as you like!) into the pass and stir fry until fragrant (trust me, the fragrance is divine!)  While optional, diced red bell peppers may also be added (it adds color as well as texture and flavor).

Throw in the mushrooms (use whichever ones you like – my personal favorites are shitake, enoki, and the Korean king oyster) and stir fry several minutes until the mushrooms are cooked.  De-glaze the pan with some rice wine and a splash of oyster sauce and sweet soya sauce.  Add a little water if you like a saucy dish.  Then add the sliced tofu (my favorite shape is the cube).  Adjust the seasonings according to personal taste.  Cook until the tofu is heated through and then thicken the dish with cornstarch slurry.  Garnish with sliced leeks.

It’s super delicious on top of steamed rice!

 

Scallops and Peppers

This is fast and easy dish, and it IS delicious!

Just how easy is it?  Well, it’s as simple as throwing sliced bell peppers (and some sliced onions) in the hot wok and then throwing in the scallops.  All that’s left is splashing in some rice wine, salt and pepper.  That’s it!

It is ready in… 15? 20? minutes!

Creamy Anchovy Vinaigrette

Ever since I learned how easy it was to make vinaigrette, I’d been experimenting with all sorts of combinations.

The basic elements of a vinaigrette are (1) the sour, (2) the salty, (3) the oily [olive oil], and at times, (4) the sweet, and/or (5) the creamy [if preferred].  Add spices as desired (seasonings like herbs, or flavor profiles like bacon, etc.)

For this salad – mixed greens, sliced tomatoes, feta and double-cream cheese, I decided to use up the leftover anchovies in the fridge.

In a shaker, add 4 tablespoons of olive oil, 1 to 2 tablespoons calamansi juice, about a tablespoon of anchovies, mashed, a large pinch of sugar, and 2 tablespoons mayonnaise.  Shake, shake, shake then pour over the salad!

 

Bamboo Shoot-Salted Egg X.O.

Hubby and I were at the Chinese grocery store to buy soy sauce.  I chanced upon the lovely bamboo shoots that were displayed.  Not being able to resist, I picked up a 500g pack!

So what did we have for dinner???  Bamboo shoots!!!

My mother once told me that bamboo shoots should always be boiled is lightly salted water… even those that come from a can.  So that’s what I did – I boiled the bamboo shoots after slicing them into pieces.

My next problem was how to cook them.  Usually I stir-fry the shoots with some pork, shrimp. and mushrooms.  Except that I had not of those at the moment.  Upon searching the fridge, I discovered that I had… salted eggs!  And some spices, i.e. XO sauce and dried shallots.

So then I got out 2 pieces of salted eggs and removed the yolks.  The yolks were mashed, while the whites were cubed.

Heat some oil in a wok then put in the mashed yolks.  Cook the yolks until frothy, then add the whites.  Stir fry several seconds, then add a chopped up dried chili (I used dried Thai chili), about a tablespoon of dried shallots and a heaping teaspoon of XO sauce.  Mix around a bit then add the bamboo shoots.  Splash some water into the wok to prevent it from drying out.  Season with salt, to taste, if desired.  Cook a couple of minutes more.  Then it is done!

I was nervous at first that hubby would not like it, since it is an “invented” dish but he said it was very good!

(smile, smile)