Vegetables
Bok Choy with Garlic Oyster Sauce
One of my New Year’s resolutions is to seriously lose weight. One of the moves I am taking is to prepare healthy foods and introduce more vegetables in our meals. It’s also my first step for a quick weight loss. I am making a weekly meal plan so that I could easily prepare them. I will be sharing with you one of the vegetable dishes I am going to prepare. It’s a very healthy and easy to cook dish. I call it “Steamed Bok Choy with Oyster Sauce”.
Here are the ingredients:
1 bunch Bok Choy or Chinese Cabbage
1 tsp garlic oil*
2 TBSP Oyster Sauce
2 tsp sugar
White pepper
toasted garlic for garnish
Procedure:
1. Blanch the Bok choy and set aside.
2. In a pan, heat the garlic oil then add the oyster sauce and sugar until well blended. Season with pepper and simmer for 1 minute. Turn off the heat.
3. Arrange the Bok Choy in a platter and pour the sauce over the veggies. Top with toasted garlic.
*To make garlic oil, heat ¼ cup of oil and toast about 1 TBSP of chopped garlic until it is golden brown. Turn off the heat. Separate the garlic and oil using the strainer. You may put the garlic in a paper towel to remove excess oil and store it in an airtight container for future use.
Easy Bacon-Wrapped Cherry Tomatoes
These are cherry tomatoes that my MIL gave me when they arrived from Baguio.
I know that there are various ways of cooking tomatoes, but I haven’t tried cooking cherry tomatoes. So I searched the internet and found this very easy-to-prepare yet delectable recipe that you can serve as an appetizer this Holiday Season.
Here’s the recipe for my easy bacon-wrapped cherry tomatoes: You will need honey-cured bacon, cherry tomatoes, paprika, ground pepper, and toothpicks. Wash the tomatoes. Wrap the tomatoes with bacon and secure it with toothpick, then sprinkle it with paprika and pepper. You can grill them or even pan-fry them for about 2-3 minutes. Arrange them on a platter and serve.
Voila! Now you have a delectable appetizer. Enjoy!
Clam with patola and miswa soup
With a mother who has a thyroid problem, we grew up eating seafoods, such as clams because they are a good source of iodine. My mom cooks them by sautéing them in oil, ginger, garlic, and onion. She lets the clams simmer in a few minutes until the shells are slightly opened to avoid over-cooking.
As promised, here’s the recipe for my previous entry, a nutritious, simple, and budget-friendly dish.
Here’s my version of cooking clams: Clams with patola and miswa soup
Ingredients:
- 1 kilo of fresh clams
- A thumb-sized ginger, chopped
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tbsp cooking oil
- 1 medium patola, chopped
- 2 cups water
- A bunch of miswa
- Salt and pepper
Procedure:
Sauté ginger, garlic, and onion in oil. Add in the clams and water. Let them simmer and add miswa. Season with salt and pepper. Turn off fire. Serve hot.
Cost: less than P100
