Like one of the stories about how the dish called “chop suey” was invented by a Chinese American cook who used leftovers to come up with a dish for late diners, I did just that. I had a few leftover vegetables in the fridge but I didn’t know what to cook them in. I hadContinue reading “Chop Suey”
Category Archives: Vegetables
Ampalaya (Bitter Melon) Salad
Cut the bitter melon (ampalaya) in half lengthwise and scrape the seeds out including the pith with a spoon until you feel the hard part. Slice diagonally thinly. Dress with: 2 TBS. vinegar 1 tsp. sugar 1/2 tsp salt dash of black pepper Let it sit for a few minutes before serving. The longer itContinue reading “Ampalaya (Bitter Melon) Salad”
Kangkong in Blackbeans and Tofu
This is similar to the other kangkong recipes but more similar to Tochong repolyo recipe. I had left over kangkong that I did not want to waste so I came up with this dish just to experiment and it turned up so good. Cut the tofu brick in half lengthwise then slice crosswise about 3/4”Continue reading “Kangkong in Blackbeans and Tofu”
Kangkong with Tofu in Oyster Sauce
This is similar to plain Kangkong in Oyster Sauce but with the addition of Tofu and minus the ginger root. Ingredients: Kangkong (a plateful of stem/vine pieces and separated leaves) ½ brick Firm or Extra Firm Tofu 1 TBS Oyster sauce 1 TBS Soy sauce 2 cloves garlic minced 1 shallot sliced or ¼ cContinue reading “Kangkong with Tofu in Oyster Sauce”
Kangkong in Oyster Sauce
Ingredients: Combine oyster sauce, Hoisin sauce, soy sauce, Aji Mirin or sugar, and the Shaosing wine in a small bowl and set aside. Wash kangkong very well. Separate the leaves from the stem and stalk. Cut or snap the tender stems and stalks to about 2 inches. Heat about ½ cup water in a wokContinue reading “Kangkong in Oyster Sauce”
Fried Spring Rolls
I still need to practice wrapping egg rolls because although these egg rolls are scrumptious and easy to make, the appearance of the rolls still needs improvement. If you get ambitious and would want to get your hands on making egg rolls, try this recipe. It is very delicious. These are good and better thanContinue reading “Fried Spring Rolls”
Fennel With Green Beans
The vegetables in this dish are from my garden. Ingredients: 2 large Fennel bulbs, cored and sliced thin 3 cups slivered or French cut fresh green beans 2 cloves garlic 1 medium onion sliced thin ½ cup roasted pistachios or any preferred nuts Olive oil for sautéing ¼ cup water Salt, Pepper Saute garlic andContinue reading “Fennel With Green Beans”
Creamed Spinach
There are two or three ways to make this and all are good. Well, I’m a spinach lover. What can I say? METHOD 1: For Cream: Melt ½ stick of butter in a wide pot on med-low heat. Slowly add the flour while whisking continuously until light golden brown (roux). Add in the onions andContinue reading “Creamed Spinach”
Stir-Fried Asparagus
Wash the asparagus and break off the tough ends. Heat in a wide frying skillet 2 TBS butter 1 TBS Olive Oil Drop in: ½ tsp. salt and ¼ tsp. black pepper. And 1 TBS minced garlic Stir briefly then drop in the asparagus. Maintain med. heat Stir fry while constantly turning over to avoidContinue reading “Stir-Fried Asparagus”
Yellow Squash Casserole
Ingredients: 2 yellow squash diced or sliced in discs ½ medium onion minced 1 garlic smashed and minced 1 egg slightly beaten 3 to 4 TBSP water or broth ¼ cup bread crumbs or stuffing mix, or 6 to 8 pieces Ritz crackers (hand crushed) ¾ cup milk 2 TBSP sour cream (optional) 1 heapingContinue reading “Yellow Squash Casserole”
Kusina ni Norie 