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Steamed vegetables topped with cashew nuts

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After I tasted this in Myanmar years ago, I couldn't forget how the Burmese incorporated cashew nuts in their dishes like stirfried vegetables and noodles just as much I couldn't forget how the Chinese in Beijing/Tianjin added boiled peanuts as side dish and deftly used chopsticks to pick the nuts one by one. There is surely a connectedness in the evocation of places we visited and the evolution of our palates. Today, got a chance to replicate the cashew addition to dishes. 2 bunch Bokchoy 2 bunches Pechay 2 mefium Carrots A handful of French beans Clean vegetables. Slice into serving sizes. Bring water to boil. Set the steaming pan and steam per vegetables for 4 minutes for uniform cooking. Set aside. Stirfried sauce 2T vegetarian stirfy sauce or Hoisin sauce 1T Soy sauce 1T sesame oil 1T mirin 1T rice wine 1T toasted garlic Dash of himalayan salt Mix all sauce ingredients in a bowl. Heat pan and add the mixture then bring into a simmer. Add vegetables and stir for...
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Mongo & Ubad with Native Chicken

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Let food be your medicine.  And I bet this soup is one example of a food that really heals. I have been avoiding commercial dressed chicken from the market, the then 45 days had been reduced to 22 days. That number refers to chicken's lifespan from hatchling to being ready for dressing. I only eat such chicken whenever I can't avoid it or simply miss it. So, it is always a joy to find a backyard raised native chicken. Given the convergence of the native chicken, the mongo and the ginger and the lemongrass, the broth is aromatic and tasty. 700g native chicken 2 thumb-sized ginger 150g mongo (mung beans) 200 g ubad (banana pith or core stem) Olive oil 3 cloves of Garlic 1 medium onion Water Lemongrass, tied Nutritional yeast Salt Fish sauce Soak mongo overnight. Drain and let boil until tender and can be mashed. Set aside. Boil chicken pieces and ginger covered with water for 25 minutes, just until fork tender. Set aside. Halve the banana pith or core stem and slice t...
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Tuscan-inspired lamb round stew

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Got slices of grass-fed Aussie lamb rounds from the grocery last time and I got to make it into stew. It's cooked to tenderness quickly as the cuts were just about half-inch thick. The sauce is worth a wipe with a bread. Add olives to yours, missed here because I run out of jars from my pantry. But I still had a last batch of my onion pickles, I'm still in luck somehow. 500gms lamb round cuts Tomato paste dried parsley Salt & pepper Pickled onions 2T juice from pickled onions 1t mashed anchovies 2t muscuvado sugar 1T nutritional yeast Butter 1 C water or broth of choice 100g mushroom with water Marinate lamb rounds in the next eight ingredients. Let rest in fridge until time to cook. Melt butter in a dutch oven, brown the meat about 3 minutes on each side.  Add the marinade, thinned by water. Add the canned/pouched mushroom with water.  Let cook covered for 15 minutes.  Serve with rice or bread.
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From K-drama to Kofta & Falafel inspired Burger

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I bought four cans of green peas after watching Bogummy's When Life Gives you Tangerine thinking that I will add a can of green peas whenever I cook rice just like what they did in the movie to add protein in their diet but of course, I was not able to do so.  This weekend, the first can is down. I made a burger which I call Kofta-and-Falafel inspired. Both of middle eastern origin, Kofta is a meatball with spices while falafel is vegetarian and uses chickpeas or fava beans. Since I used beef, mushroom and green peas combination and my patties were not round but oblong as we only found bread for hotdog in the grocery, I rather call this Kofta-and-Falafel-inspired and when the bread with mayo & ketchup came in, it became a burger.  200g dried shiitake mushroom, softened with hot water 300g ground beef 300g-can green peas, drained 1 big white onion, sliced 6 cloves garlic, peeled 1T turmeric powder 1T dried parsley 1T nutitional yeast Salt & peppe...
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Quick quirky vege salad dressing

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I just need to develop the right sauce and paste ratio combination but inorder not to forget this mixture, I am excited to post it here since this passed my nephew's taste test.  The spice from gochujang or korean chili paste, the umami from the japanese miso paste, the tangy taste from mustard paste, and saltiness from the soy sauce as well aa dashes of my cracked pepper & himalayan salt are all perfect ensemble. And oh, squeezes of lime or calamansi can enliven the taste buds when eating a chilled thinly shredded cabbage plus any of your favorite vegetable salad additions!  Just remember to toss before serving so as not make your salad soggy. Also, I want my cabbage raw but if desired, give the cabbage a quick hot bath for 30-seconds.  Vegetables:  shredded cabbage seeded cucumber seeded tomatoes sliced white onions Sauce: 1T or half chili paste 1T miso paste 1t mustard paste 2T soysauce 1t hot water Salt & pepper Mix well in a bowl until smooth...
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Refreshing Butterfly pea, Carandas & Calamansi cooler

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Blue Ternate or also called Butterfly Pea is known for its rich antioxidants and deep blue color. Carissa Carandas, which is also known as Christ's thorn and Bengal currant among other names, has deep red color that it is mistakenly referred after as cranberry. Got these two from my garden plus the calamamsi. Just Mix these three and one can have a refreshing drink.  Blue ternate 6 pcs carissa carandas 3 pcs calamansi 1 liter water Boil 500 ml water. Steep blue ternate with half of hot water. In another bowl, crush carissa carandas then add hot water. Juice the calamansi. In a pitcher, drain the solids from the steeped blue ternate and crushed carandas and transfer the juices on a glass pitcher. Add 500ml cold water. Stir and enjoy.  Add honey or sweetener, if desired. 
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Easy Shiitake and Vegetable Siomai

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I love shiitake mushroom. I keep dried shiitake in my pantry since I add it to my pasta sauce or soup. This is the first time that I made a siomai using this "meat of the forest." 50g dried shiitake, soaked in hotwater 1 medium carrots 1/2 cup pechay leaves 1 sweetcorn in cob, kernels shredded 3 cloves garlic 1 onion 1 t ginger 1 T himalayan salt & pepper 2T cornstarch 1T flour 1 T nutritional yeast 25 pcs siomai/molo wrapper Oil to spray Drain shiitake. In a food processor, add the first seven ingredients and process. Transfer in a bowl, add salt, cornstarch, flour and yeast. Mix well.  Bring water into boil using the rice cooker. Spoon a mixture in the wrapper. Repeat until done.  Spray oil on the steamer surface. Add siomai with space in between. Steam for 15 minutes. Repeat until all is done. Serve with chili sauce.  For Chili sauce: Chili oil  Toasted garlic Soy sauce Calamansi Mix all ingredients. Serve as dipping sauce fir the sioma...
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