Breaded Okra

Description:
Okra is another of those vegetables that I learned to eat after I married Mier. This is one of his favorites and I learned to cook it this way because of him too. Super yummy most especially if the okra is newly harvested. It has a sweet taste to it. :-) Enjoy!

Ingredients:
Okra
Flour
Egg
Japanese breadcrumbs
Oil for frying

For the sauce (I used a Tonkatsu sauce) mix together:
4 tbsp. tomato ketchup
2 tbsp. worcestershire sauce
1 tbsp. soy sauce
1 tsp. sugar

Directions:
1. Put flour, egg and Japanese breadcrumbs in three separate wide dishes.
2. Add salt and pepper to the flour and mix well.
3. Dip okra in flour, making sure to shake off excess.
4. Dip in the egg, then into the breadcrumbs. Press the breadcrumbs onto the okra, making sure that it is well coated.
5. Fry over medium-high heat until golden on both side.

Creamy Polenta

Description:
Since Filipinos are rice eaters, most of our dishes are best eaten with rice. But for a diabetic, starch from rice turns into sugar. Hence, Mier has to cut down on his rice. An alternative would be corn grits, which isn't really very appealing --- unless you make it so. :-) Here I made it creamy and tasty that it's almost like a mushroom risotto. :-)

Ingredients:
3 cups water
1 cup corn grits
all-purpose cream
grated cheese
butter
salt and pepper
sliced mushroom

Directions:
1. Bring the water to the boil in a sauce pan over high heat. Use a wire balloon whisk to stir the water. Gradually add the polenta whisking constantly until all the polenta is incorporated into the water.

2. Reduce heat to low. Simmer, stirring constantly with a wooden spoon until the mixture thickens and the polenta is soft.

3. Add the cream, cheese, butter and mushrooms and stir until well combined. Taste and season with salt and pepper.

4. Perfect side dish for anything. :-)

Ampalaya with Egg

Description:
I didn't use to eat ampalaya (bitter gourd) until I married Mier. I never liked the bitterness of the vegetable. However my mother-in-law would cook this without a trace of the bitterness. Only then din I learn to like the vegetable. Now that Mier is also diabetic, I knew I would have to learn how to cook this. Today, I tried and happily was succesful with my first attempt! :-) This will definitely be a regular in our menu. :-)

Ingredients:
1 piece ampalaya (bitter gourd)
salt
garlic, minced
onion, diced
tomatoes, diced
1 egg, beaten
salt and pepper

Directions:
1. Cut the ampalaya lengthwise, removed the seeds then slice thinly.
2. Sprinkle with salt and leave it to soak for about 20-30 minutes.
3. Wash the ampalaya with water squeezing out the water and other juices. Do this 3-4 times. Set aside.
4. Heat oil in pan. Saute garlic, onions and tomatoes. Add ampalaya and cook through.
5. Add beaten egg and mix thoroughly with the ampalaya until egg is well-cooked.
6. Season with salt and pepper.

Corn and Malunggay Soup

Description:
They were selling these super sweet corn in school today. I knew exactly what we would have for dinner. :-)

Ingredients:
Garlic
Onion
Butter
Corn removed from cob (about 2 cobs)
Boiled water from corn (I boiled the other corn separately)
Malunggay leaves
salt and pepper

Directions:
1. Saute garlic and onion in butter.
2. Add corn removed from the cob and continue sauteing.
3. Add boiled water from corn and allow to boil. Season with salt and pepper.
4. Put malunggay leaves and serve hot.