Warm weather. Sunshine. Fresh flowers. Gardens.
Bright and warm and green.
Spring and summer. Arrgh… it’s over down under.
Let me just celebrate with colors of food – garlic in golden yellow, bright orange tiger prawns with fresh crisp green parsley.
Tiger prawns, clean and deveined (or not)
4 to 6 finely chopped garlic
2 tbsp chopped flat-leaf fresh parsley
Salt and pepper
Sprinkle salt and pepper on prawns. Set aside.
Heat olive oil in a pan. Fry garlic until browned. Turn heat to high and add prawns. Stir-fry for about 2-3 minutes until heated through and nicely coated with oil and garlic. Turn off the heat and stir chopped parsley into the mix. Cover with a lid and leave for about a minute before serving hot.
You may wanna have a look at these recipes:
Ginataang Kalabasa at Sitaw
Here’s a very simple but delectable vegetable dish that offers the bright colors of autumn – orange, yellow and red (if you add red hot chili pepper) plus green. I just love its unique taste and texture and the healthy combination of vegies – with or without chili. Ginataang kalabasa at sitaw (squash and long beans cooked in coconut milk). I used pumpkin or winter squash.
Sopas literally means soup and chicken sopas is a hearty soup made of elbow (or macaroni) pasta, shredded chicken, vegetables and milk. Yup, I know elbow pasta is Italian but this dish is definitely Filipino. A pasta soup concocted to suit Pinoy taste and definitely popular amongst us especially during rainy season or, if lucky, even during slightly cold weather during this time of the year back home as we crave warm soupy comfort.
Lasang Pinoy, Sundays. Spring & Summer.