noodles with tofu

     I know, I just started this blog. And I remember, too, that I promised to post most, if not all,  of the recipes that husband and I have prepared and drained down into our tummies but renewals and documents kept me busy for a while there. I just hope this time, for real, I have everything in place. And I can give my blog undivided time (like I can. I wish! :-) ). Well, if not, at least more time, much more than I can spare.

     Anyway, I have some drafts to finish and (hopefully again) publish them in the coming days.  This soba with tofu recipe is one of them.  By the time this was cooked and picture was taken, the ingredients were also written into draft, so as not to forget. Just need to fill in the procedure part and some words to start. 

     

     You may notice that this recipe did not use meat. Instead, tofu was used as a substitute. Some of the recipes to come could be fish or seafood based or might not include any in the ingredients, as hubby and I tried to avoid meat during the Lenten Season.

Ingredients:

150 g spring noodles (or any noodles of your choice)

2 blocks tofu, each sliced into four

1 cup bean sprout

1/2 cup carrot, thinly sliced

3-4 pechay leaves, julienned (separate the white fleshy part from the leaves)

1 green onion, sliced diagonally

1/2 onion, sliced

1/2 broth cube

2 tablespoons soy sauce

chili flakes (optional)

a dash of pepper, to taste
salt, if needed

oil

Procedure:

Cook the noodles as per package instructions. Drain. Set aside. 

Fry the tofu until crisp. Drain and cut into small cubes. Set aside.
Combine soy sauce and pepper. Grate in or crush in the broth cube with the sauce mixture. Mix and dissolve. Set aside.
Stir fry the onion, chili flakes, carrots and the fleshy part of pechay for about half a minute.
Add the pechay leaves. Stir for a few seconds.
Season with the sauce mixture. Adjust the taste.
Add the noodles. Give it a nice toss to blend well with the vegetables and sauce.
Throw in the bean sprout, green onion and the cubed tofu.
Give another toss and it's ready to serve.
Enjoy!

misua soup

     A sip from a bowl of hot and tasty soup on a cold lazy night could really  be so inviting. And there's a lot of ways to prepare a soup that I could think of, but I had an already opened pack of misua, likely to be forgotten in the shelf. So I had to use it before it expires. 

     

     I thought of adding some sardines in tomato sauce, but I had none at the moment. Some fresh tomatoes, though, and some tuna in olive oil were within reach. I guess those would do. Added some greens and beans, and, there, we had a taste of yummy soup that night.

     Slices of baguette, toasted in the oven for a few minutes for a nice crunch, went with this soup.

Ingredients:

2 folds of misua
1 small can tuna in olive oil (separate the oil to be used for sauteing)
1 can red beans, washed and drained (any beans available)
2 plum tomatoes, coarsely sliced
about 3 leaves romaine lettuce
1/2 onion sliced
2 cloves garlic minced
500ml broth (store brought)
250ml water
fish sauce to taste
pepper


How to:

With the oil from the tuna in can, saute onion and garlic until fragrant.

Add the tomatoes and stir for a few seconds. Then add the broth and water. Bring to a boil.

Season with fish sauce and pepper.

Add the red beans and misua. Stir for a while to separate the strands.Misua strands tend to stick together when heated and cook like a paste.

Just when the broth started to boil again, add in the lettuce leaves. Turn off the heat just when the leaves wilted a little.

Serve hot and enjoy!

spinach in cocomilk

     I just imagined this recipe as the native laing we used to have at home. With a little imagination and tweaking, there goes the finished product into our tummies tonight.

spinach in cocomilk

   My lab does not have all the ingredients this recipe needs so I experimented on what I have. I don't have shrimp paste but I have anchovy fillets in vegetable oil. I tried using tamarind paste instead of lemon juice and the outcome was good. 

     I find it almost traditional, for my family, at least, that any vegetable cooked in cocomilk is best served with fried fish. We have some fried mackerel that went with this for dinner.

Ingredients:

600g frozen spinach

1 can coconut milk

about 10 fillets anchovies in vegetable oil (leave 2 fillets for garnish)

1 onion sliced

1 big plum tomato, sliced

3 cloves garlic finely chopped

a knob of ginger, sliced (about 2 inches)

2 hot dried chilis, deseeded

2 tablespoons of tamarind paste

fish sauce

pepper

oil

Process:

In salted boiling water, thaw the spinach. Squeeze excess water. Set aside.

Saute the garlic until golden brown, in a tablespoon of oil.

Add the ginger, the chilis, the onion and the anchovies with the oil. The fillets will become paste with few stirring. At this point, add the tamarind paste. Stir for a few seconds.  

Add the cocomilk and let boil.

Add the well drained spinach and mix with the sauce. Adjust the taste with fish sauce. Simmer for 5 minutes. Garnish with shredded anchovy fillets. Serve hot with fried fish and steamed rice.

PLAICE AU GRATIN AND BUTTERED VEGETABLES

     We caught some virus, I guess. Cough and colds and aching muscles made me too weak to cook and to scribble anything for almost a week. All I could do was browse the net and plant seeds on my farm, while thinking of a nice recipe I could prepare when I get well. :-) I thought some fish and vegetables would be nice. 

     

     I was about to just fry the fish but then changed my mind when the first two fillets were already in the pan for frying. So this gratin was fried a little first before hitting the oven and it was good, well, to my taste and hubby's. After all, being fed with easy meals for days, mostly soups, boiled and steamed anything, this one comes as a treat. 

   

     One thing though, I should have layered the bread crumbs first, then the cheese to get its nice gratin look that I expected. But I have written the recipe in correct order anyway. So the next time I make this, I"ll be sure to get it right.

PLAICE AU GRATIN AND BUTTERED VEGGIES

buttered veggies and gratin plaice

Ingredients:

For plaice au gratin:

4 pcs of plaice fillets or any fleshy fish fillet

juice of a large lemon
salt and pepper
panko bread crumbs
grated cheese
butter

For buttered veggies:
1 cup of corn kernels (I used the canned ones)
1 cup of cooked green peas
2 boiled carrots cut into small cubes (about a cup)
1 onion, finely chopped
butter
salt
pepper

Procedure:

Preheat the oven to 180C.

Mix together the lemon juice, about a teaspoon of salt and generous amount of pepper, then pour over the fish fillets.  I did this first before chopping the onions and cutting the carrots into cubes. This would give enough time to marinate the fish before hitting the pan.

In a shallow pan, melt about a small knob of butter, just enough to cover the pan. Fry each fillet for about a minute on each side. They will continue to cook in the oven later.

Lay the fillets in a baking dish, large enough to accomodate all four. Cover with a layer of panko, then grated cheese. Bake for 20-30 minutes or until the cheese is melted and lightly browned.

While the fish is baking, in the same pan over medium-low heat, melt another knob of butter.

Sautee the onion until it gets soft and opaque, not browned.

Add the corn, carrots and green peas.

Season with salt and pepper to taste. Toss for a few times and cook for about 5 minutes.

Serve hot with the fish.