I’ve shared so far the Tuesday and Wednesday meals I’ve prepared this week. I’ve challenged myself to cook daily even after work. I was successful! 🙂
Here are other dishes I cooked over the last 3 days. These are easy and quick-to-cook food that even the busiest person can manage to do. I add vegetables to what I cook and I encourage you to do so too. At this time and age, eating healthy food is very important. The greener, the better!
Pork sinigang
(From Pinoy Food Recipe app)
Ingredients:
2 lbs pork belly (or buto-buto)
1 bunch spinach (or kang-kong)
3 tbsp fish sauce
1 bunch string beans (sitaw), cut in 2 inch length
2 pieces medium sized tomato, quartered
3 pieces chili (or banana pepper)
1 tbsp cooking oil
2 liters water
1 large onion, sliced
2 pieces taro (gabi), quartered
1 pack sinigang mix (good for 2 liters water)
* you may also add okra and eggplant if desired
Cooking Procedure:
1. Heat the pot and put-in the cooking oil
2. Saute the onion until layers separate
3. Add the pork belly and cook until outer part turns light brown
4. Put-in the fish sauce and mix with the ingredients
5. Pour the water and bring to a boil
6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
7. Put-in the sinigang mix and chili
8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
9. Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
10. Serve hot.
Mackerel kimchi stew
(From http://www.beyondkimchee.com/mackerel-pike-kimchi-stew/)
Ingredients
1 can of Mackerel Pike, reserve 1/4 cup of juice and drain the rest
2 cups diced kimchi
1 teaspoon sugar, optional
1 tablespoon grape seed or canola oil
1 onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1-1/2 tablespoon Korean chili flakes
1-2 tablespoon Korean say sauce for soup
3 tablespoon kimchi juice
1-1/2 cup water, or more
1 of each green and red chilies, sliced, optional
1 green onion, chopped for ganish
Directions
In a small bowl, combine 1/4 cup of canned mackerel juice with garlic, ginger, Korean chili flakes, and soy sauce. Add the kimchi juice and combine well. Set aside.
Heat grape seed oil in a shallow pot over medium heat and fry kimchi for 5 minutes until they get somewhat soft. (Add 1 teaspoon sugar if your kimchi is too sour)
Add canned fish and onion to the pot and drizzle the chili garlic sauce over. Pour water to barely over everything. You might nee a little more.
Bring to boil and cover, reduce the heat to low and simmer for 15-20 minutes. Taste the stew and season more with soy sauce if you need.
Add the chilies, if using, and cook for 1-2 more minutes. Garnish with green onion. Serve hot with rice.
Roasted Broccoli with Garlic
(From http://www.kalynskitchen.com/2006/02/weekend-herb-blogging-21-garlicroasted.html)
(Makes about 4 servings, recipe adapted from The Food Network.)
Ingredients:
1 bunch broccoli, about 1 1/2 pounds, cut into bite sized flowerets
2 carrots
3 T extra virgin olive oil
6-8 cloves fresh garlic (or more, I used about 12 cloves)
salt and fresh ground black pepper to taste
Instructions:
Cut broccoli into bite sized pieces, and peel and slice stems if large. Slice garlic cloves, and cut slices in half if you want thinner pieces of garlic. (I don’t usually do that any more.)
Toss broccoli with olive oil, garlic, salt, and pepper, then roast in medium heat. Roast until broccoli is bright green and edges are starting to brown slightly, 20-25 minutes. Serve hot.
Enjoy eating healthy! 🙂
omnimademoiselle 