Stir-fry Shrimp and Vegetables

Stir-fry…………One of the most common dish we have here in my home. Usually if we wanted a quick way to eat your favorite vegetables, we go for stir-fry. Actually you can cook any vegetable you want, a combination of broccoli, carrots, beans and capsicum plus a shrimp will be heaven. Our rules at home, if we cook a veggie, it should be paired with a fried fish. So I paired this vegetable with a simple fried fish……………….Did you know that vegetables are home for many antioxidants that; firstly, help body protect from oxidant stress, diseases and cancers, and secondly, help body develop capacity to fight against these by boosting immunity……

Ingredients: serves 4-6 persons

• 2 tbsp oil
• 3 cloves garlic
• 1 medium white onions
• 8-10 pcs shrimps
• 1 pc carrots sliced
• 4 pcs mushrooms sliced
• 1 pc chayote
• 10 pcs green beans
• 1 small capsicum cut in strips
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp cornstarch dissolve in 1.5 cup water
• salt & pepper to taste
• fish sauce to adjust taste

Procedures:

• In a wok,  heat oil and  saute garlic and onions. add in shrimps then saute for 2 minutes then add the rest of the vegetables ingredients.
• In a bowl, combine oyster sauce, soy sauce, cornstarch and water. stir well and pour over to vegetables little by little until you reach your desired sauce thickness.
• Serve hot.

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Chopseuy

Yes we have our own version of chopseuy…..Highly influenced by chinese cooking, our chopseuy is very similar to their chowmien which they usually served on noodles or sometimes over rice. Same with us, this chopseuy usually used as a vegetable accompaniment of several pancit dishes. To name some, we have pancit guisado , pancit bihon and more. In most of Philippines events especially in Fiesta or some catering, chopseuy is always present on the menu……………Did you know that vegetables are home for many antioxidants that help our body protect from oxidant stress, diseases and cancers. They also help our body develop capacity to fight against these by boosting immunity…..

Ingredients: serves 4-6 persons

• 2 tbsp oil
• 3 cloves garlic
• 1 medium white onions
• 100 gms chicken liver
• 100 gms pork meat
• 8-10 pcs shrimps
• 10 pcs squid balls
• 100 gms Chinese cabbage or pechay sliced
• 1 pc carrots sliced
• 4 pcs mushrooms sliced
• 1 pc chayote
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp cornstarch dissolve in 1.5 cup water
• salt & pepper to taste
• fish sauce to adjust taste

Procedures:

• In a wok,  heat oil and stir pork until brown and saute garlic and onions. add in chicken liver and squid balls then add the rest of the vegetables ingredients.
• In a bowl, combine oyster sauce, soy sauce, cornstarch and water. stir well and pour over to chopseuy little by little until you reach your desired sauce thickness.
• Serve hot.

Pinakbet (vegetable medley)

Pinakbet is similar to the Provençal (French) vegetable stew Ratatouille except for its sauce…Ilocano traditions usually use a minimum of 7 kinds of vegetables to cooked this meal.I’m short of one vegetable, but I replaced it with prawns to make it one dish meal and exciting(so you’ll need to peel the shrimp.hehehehe!!).  Some use bagoong(similar to anchovies) and some use shrimp paste. ……Did you know that vegetables I used here such as pumpkins contains lots of anti-oxidant vitamins A and C, as well as zinc and alpha-hydroxy-acids which helps to reduce the signs of aging..So if you don’t want to grow old and want to stay young, let’s eat pumpkin everyday!!!

Ingredients: good for 4-6 persons

• 2 tbsp oil
• 3 cloves crushed garlic
• 1 medium sliced onions
• 1/2 cup shrimp paste
• 100 gms pork meat with fat (diced)
• 8-10 pcs shrimps or prawns
•  8 pcs sting beans cut in 2 inches long
• 1 small pumpkin bite size
• 2 pcs medium sliced egg-plant
• 8 pcs ocra
• 4-6 pcs green long chillies
• 1/2 cup water

Procedures:

• in a sauce pan, heat oil and stir fry pork meat until brown and half-cooked. (searing pork enhance its full flavor)
• add in garlic and onion, shrimp paste.
• add in shrimp and the pumpkin and simmer for 5-10 minutes.
• then add the rest of the vegetables and let boil for 2-3 minutes.
• serve hot. best paired with fried dishes.
• Enjoy!! 

Omelette – Chicken & Vegetables

Cooking is creativity…..I made this dish out of our leftover food. The meat I used was the ingredients when we made an empanada. Usually when we have unfinished food from last night, instead of wasting or reheating it, I create and recycle them into a new dish..You can mix it with fried rice, omelette or even make a quiche….Did you know that eggs are great for the eyes. An egg a day may prevent macular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. People who eat eggs every day lower their risk of developing cataracts, also because of carotenoid contents…

Ingredients: Good for sharing

• 2 tbsp oil
• 3 pcs of eggs beaten
• 1/4 cup cream
• 1/4 cup cheese
• salt
• (your left over food) my one is meat from empanada* see recipe from my blog: type “empanada”

 

Procedures:

• in a mixing bowl, beat egg & cream & pinch of salt. beat well.
• In a teflon pan. add a little oil the pour over beated egg mixtures. form a pancake look a like. dont over cook the egg.
• add in your leftover food and pour over cheese then bake it to 180 degrees for just a minute or less. when your omelet is fluffy but still juicy, remove from oven. and serve hot!!
• Enjoy!! best paired with a garlic bread.

Satay Chicken with Vegetables

Satay Chicken….When I tasted this dish, I remember something, it’s a “migoreng satay noodles”…It’s a special blend of peanut butter and sweet chilli sauce…My wife love it. I cooked this recipe banquet style – I cook them separate. stir-fry the meat first and cook the sauce, then toss it. Because in banquet & caterings, we usually fry all the meats, then make a kind of sauce and toss it. Time is gold in the kitchen…Did you know that peanut butter contains fairly high quantities of dietary fiber which again helps in regulating both blood cholesterol and blood sugar levels. In some studies, they say Peanut butter is a very caloric, yet very healthy food. . .

ingredients: good for 3-4 persons

• 1 tbsp oil & oil for frying
• 2 cloves garlic crushed
• 30 gms crushed ginger
• 6 pcs chicken wings (cut into 2 each)
• salt & pepper
• 1 tbsp peanut butter
• 3 tbsp sweet chilli sauce
• 1 tsp soy sauce
• 1 cup water
• 100 gms carrots (cut big strips)
• 100 gms potato (cut big strips)
• some parsley for garnishing

Procedures:

• In a separate frying pan – fry chicken(seasoned with salt & pepper) until half done and set aside.
• in a mixing bowl, mix peanut butter, water, soy sauce & chilli sauce. mix well
• In a pan, heat oil and saute garlic & onion. add in potato & carrots. simmer for 2-3 minutes o until half done.
• pour in “mix sauces” and add “fried chicken”. cook for about 3-5 minutes or until sauce is thickened.
• Serve hot!
• Enjoy!!!

Pumpkin Soup

Pumpkin soup…I will consider that this soup is the healthiest kind of them all. To make my pumpkin soup exciting, I added a bunch of vegetables such as potato, kumara, onions, carrots & celery…hmmmm, sounds really healthy….Did you know that pumpkins are also high in Lutein & Zeaxanthin which protect the eyes against free radical damage and prevent formation of cataracts and degeneration of the eye tissues….

Ingredients: serves 12-15 bowls

• 3 tbsp olive oil
• 1 large onions (diced)
• 1 stalk celery (diced)
• 1 pc medium carrots (diced)
• 1 medium potato (diced)
• 1 big pumpkin (approx 1.2-1.5 kls)
• 1 cup cream
• 1/2 cup white sugar
• 2 cups water or chicken stock
• salt & pepper to taste
• parsley for garnishing

Procedures:

• Roast pumpkin for in oven at 180 degrees for 45 minutes or until well cooked. peel and let cool.
• In a  large sauce pan, heat olive oil and saute onions for 2-3 minutes. add in all vegetables except pumpkin. seasoned with salt & pepper. simmer for about 5 minutes. add in water/stock & sugar, let it boil for another 5 minutes. add in pumpkin and stir well.
• seasoned and adjust your taste through salt & pepper. lastly, add your cream and turn off fire.
• puree soup into a blender or food processor in a little quantity (1-2 cups at a time)
• best serve with garlic bread..
• Enjoy!!!

Stir-fry fresh vegetables

This dish will not be missed everytime we go for a chinese restaurant…it is a healthy combinations of vegetables combined with shrimps cooked the traditional chinese ingredients..this time I will make my own version but still, I will kept it the chinese way. ..

Did you know that nature’s most powerful medicine are vegetables…these are low in calories, high in complex carbohydrates, contain no cholesterol and almost no fat. They are rich sources of a variety of nutrients, including vitamins, trace minerals, and dietary fibre, and many other classes of antioxidants and phytochemicals. These nutrients may be your best weapon against age-related disease…

Ingredients: (serves 2-3 persons)

• 2 colve garlic (chopped)
• 1 medium onion (chopped)
• 1 tbsp ginger(chopped)
• 6-8 pcs shrimps
• 50 gms thinly slice pork livers
• 2 tbsp rice wine
• 2 tbsp light chinese soy sauce
• 1 tbsp oyster sauce
• 100 gms broccoli
• 2 pcs bok choy
• 1/2 pc small carrots
• 1 stalk of celery
• salt & pepper

*please chopped vegetables evenly

Preparation:

• in a wok, heat oil and saute garlic, onion & ginger..add in shrimp & pork liver. cooked for about 2 minutes. seasoned with soy sauce, rice wine and oyster sauce. add in the vegetables and stir fry for about 1-2 minutes. dont over cooked the veggies. add salt & pepper to taste…. serve hot.

Enjoy…best paired with steamed fish…