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.

Chicken Lettuce Wraps

Description:
This is our favorite when we go to Chinese restaurants! Thank you to my friend, Arlene for the recipe! Now, we can do this in our home and enjoy it! Super yummy!!

Ingredients:
lettuce head, separated, washed and dried
olive oil
chopped garlic
chopped onions
500 grams ground chicken
1/4 cup chopped water chestnuts

(I wasn't able to include this but you can if you want)
1 cup comprises of 1 tbsp chopped mushrooms shitake
1 tbsp chopped oyster mushroom
1 tbsp chopped mushrooms

2 tbsp chopped woodear mushrooms (tainga ng daga)
2 tbsp spring onions
1 tbsp coriander (wansoy)

SEASONING
1/4 cup hoisin sauce
2 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp rice wine

Directions:
1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. Mix all seasoning ingredients in a bowl. set aside
3. In a medium skillet, saute garlic and onions in olive oil. Add chicken and cook till brown stirring often and reducing the heat to medium, if necessary. Add water chestnuts, 1 cup mushrooms and woodear mushrooms. Add the seasoning mixture and cook till sauce dries up a little.


TO ASSEMBLE:
Put lettuce in a plate, spoon a portion of the meat into a lettuce leaf, add spring onions and wansoy. Wrap the lettuce around the meat like a BURRITO and ENJOY.

Croquettas

Description:
I bought and boiled too many potatoes for my Shepherd's pie. What to do with about 1/2 kilo of mashed potatoes? Make croquettas, of course! Good thing I had leftover ground meat from our soft tacos dinner the other night and some grated cheese. Perfect!

Ingredients:
1/2 kilo of mashed potatoes (potatoes mashed with butter and milk)
flour
egg
breadcrumbs
any leftover meat (chicken, pork, beef, etc.)
grated cheese

Directions:
1. Mix mashed potatoes with leftover meat and grated cheese.

2. Put mashed potatoes with meats in refrigerator to cool. When cold enough, form into elongated ovals (or round balls, whichever you prefer) and place in a plate. Place in freezer for a few minutes.

3. Heat oil for frying.

4. Coat elongated ovals with flour then dip in beaten egg. Roll in breadcrumbs then deep fry.

5. Serve hot with salsa or any other dip. :-)

Shepherd's Pie

Description:
My kids love mashed potato! Who doesn't? :-) So I thought of doing this dish complete with vegetables to entice them to eat their carrots and peas. It was a huge hit! Raya actually asked if she can have it for
lunch in school the next day. :-)

Ingredients:
1/2 kilo potatoes
butter
milk
salt
1/2 kilo ground beef or pork
garlic and onions for sauteing
salt and pepper
thyme
basil
1/2 pack of frozen vegetables (carrots, corn and peas)

Directions:
1. Peel potatoes and boil in water with salt.

2. While potatoes are boiling, saute onions and garlic in oil in a pan. Put ground meat and stir around until it browns and crumbles. Season with salt and pepper, thyme and basil. Add the frozen vegetables and cook for 5 minutes stirring constantly. Set aside.

3. When potatoes are cooked, mash them and add butter, salt and milk until creamy.

4. Put cooked meat and vegetables in a baking dish. Layer with mashed potato. Bake for about 20 minutes until potatoes are slightly browned on top. :-)