I cooked this dish sometime towards the end of last year. I had serious dim sum cravings, particularly for this saucy, tasty and tender pork stomach dish. So I tried recreating it and look what I had. This isn’t for … Continue reading Twice-Cooked Pork Stomach
I always do stir-fries; at least once a week – pork, chicken, beef, or shrimps. ‘Pag busy-bisihan o pangtamad ba. The usual suspects are broccoli (kids just love it), green beans, bean sprouts and anything leafy. I make it … Continue reading Shrimp and Broccoli Stir-fry
Since I got hold of that salad book, I just couldn’t stop myself from preparing salads after salads…
Continue reading Warm Lamb Salad
Another quick fix yet healthy and YUM. Sitaw guisado without tomatoes… Continue reading Long Beans Stir-fry
Crunch crunch. Yum yum. That is how we like our stir-fry vegetables… Continue reading Baguio Beans Guisado
This one is a personal favorite especially when you’re in a rush to cook a decent dinner… Continue reading Pork & Asparagus Stir-fry
I was supposed to post this entry last Sunday for La.PI.S when I found out that a link from my website has been infected by malware. It must be THE “ISKAndals” attracting it… grrr! Just when I was so excited … Continue reading Beef Broccoli Stir-fry
It’s been a while since I last posted a veggie recipe so here’s an easy one. I know lots of people don’t like these miniature cabbages but hey… you might change your mind.
Outstation again and I’m calling it a day after hours of working on a new project. But before I take a shower and watch the season finale of CSI tonight at AXN Asia, lemme share this recipe; another variation of peapods stir-fry. (Yeah, I have all my food photos with me for blogging hehehehehe….) Not only a much simpler method than the one with cornstarch for a thicker sauce, this is also about meat and vegetables in its natural flavor you’re gonna love even the crunchy onion slices.
I used to cook Chop Suey the way I normally cook Pinoy-style vegetable dishes – saute everything with tomatoes, garlic and onions. Living in Beijing has influenced me to cook it a little bit similar to Chinese stir-fry recipes. I was also thinking of this as my entry to Lasang Pinoy 17 but…. no. Maybe not.
The city has been enveloped by fog for several days, and then fog turned into rain showers and today its snowy here in Beijing. No wonder I’m down with a nasty cold. I thank the Chinese gods for the blessed stir-fry vegetable recipes that have already proven to be dependable during busy days… and most especially today.
I’ve been cooking stir-fry dishes Chinese style for so long I miss the way mom does it – gulay guisado Pinoy-style (Philippine-style sauteed vegetables). This takes additional minutes of cooking time. Meat isn’t cooked over high heat for few minutes or so. Instead, cooked with its own juice over low heat until it renders fat. Here is ginisang upo with daing (sauteed bottle gourd with dried fish) – one of those simple, easy-to-cook, everyday Pinoy dishes.
Here is a stir-fry recipe that is neither Chinese nor Filipino but a combination of both. Chinese stir-fry veggies normally have ginger and thick sauce while I grew up with ginisang sari-saring gulay (mixed vegetables) with tomatoes and no ginger. Mom’s gulay guisado is never about high heat and meat is always cooked longer. So, I took out the ginger, retained the tomato flavor and cooked it the way I love Chinese stir-fry dishes – the thick sauce and of course, how fast we can prepare a meal this way.
I remember those days a long time ago every time we were in a Chinese restaurant I always wonder how they can cook the meat so tender in such a short time whilst the vegetable remain crisp and the sauce thick and bubbly. I observed firsthand a real northern Chinese cook their veggies (of course, ate Vi our enterpreter here), tried few stir-fry recipes I found online, discovered the technique myself and now I couldn’t stop experimenting w/ different vegetables.
Here’s another easy stir-fry recipe for those like me w/ a busy sched. You may replace the pork here with beef and the cooking time is still the same as long as the meat is thinly sliced.