Day 177: On the side

What is it with this table top condiment that makes it such an irresistible food sidekick?

A few dashes of Knorr seasoning on hot rice surely perks up this otherwise boring carbohydrate staple. I find that it also works wonders on steaks and grilled dishes.

I guess it's the "umami" effect of monosodium glutamate that does the trick. Well, the presence of this chemical is also the reason why I don't keep stock of this food item at home despite the magic it weaves on food.

For me, it's enough that I get to taste a few dashes here and there whenever I come across it at restaurants or other households.

Day 68: Pechay Guisado (#2 in the "Lutong Tamad" Series)

My husband is a vegetable lover.  He probably loves veggies more than any other type food.  His favorite vegetable dish of all time is Pechay Guisado.  It is such an easy dish to prepare and cook so it's part of my "lutong tamad" line.  Some versions of this dish use ground meat as extender but I've managed to make this completely vegetarian and even my kids love it this way.

PECHAY GUISADO (Sauteed Bok-Choy)

7-8 big bunches of pechay/bok-choy, finely chopped

3-4 cloves garlic, minced

1 medium onion, minced

1 boullion cube (chicken or beef) or 1.5 cups of chicken/beef stock

1 tbsp canola oil

1 tsp fish sauce (patis)

dash of pepper

In a deep skillet, heat oil until hot. Saute garlic and onions until translucent.  Stir in the pechay stalks and leaves.  Add in the boullion cube and water/stock and simmer for 10 minutes.  Season with patis and pepper.  Serve hot.

Day 50: Sotanghon Sardines (#1 in the "Lutong Tamad" Series)

Have you ever had a day so busy that you just didn't have the time to prepare a decent meal?  Well, as a mom of three, this scenario pretty much happens often at home. So here is the first in my "Lutong Tamad" series - Sotanghon Sardines...

Prep Time: 15 minutes

Cooking Time: 5 minutes

Ingredients:

3 cloves garlic, minced

1 medium onion

1 tbsp canola oil

1 big can Sardines in Tomato Sauce

300-400 grams sotanghon noodles (vermicelli/green bean thread noodles)

*** pre-soaked in water

1-2 pcs scallion, chopped finely

1/2 tsp salt

1/2 cup water

In a wok, heat up oil. Saute onions and garlic until translucent.  Stir in sardines, mashing the sardine pieces while simmering.  Drain the noodles then combine with the sardines.  Add salt and water.  Stir noodles while it soaks up all the liquid.  Garnish with scallion pieces and serve hot with calamansi slices.