Arroz Caldo and Tokwa’t Tokwa

Yay for comfort food: Arroz caldo and tokwa’t tokwa. Something to give your insides a hug on a cloudy/rainy day.

Arroz Caldo

The meat version of the arroz caldo has chicken, while the tokwa’t tokwa is tokwa’t baboy (with pork).  It is just fantastic.

Tokwa't Tokwa

Via Mare

http://www.viamare.com.ph/

Indian mangoes, tomatoes and soy patis

Yum! This goes with just about any kind Pinoy viand – especially inihaw (barbecue). I paired this with Veggie Boutique Pinoy-style barbecue, and ‘brown’ rice.

Ingredients:

1 Indian mango

2 native tomatoes

1 tsp soy patis

Wash the fruit* thoroughly**, then dice into 1/2 inch pieces.  Use a separate saucer to contain the soy patis.

*The tomato is technically a fruit!

Inoki Mushrooms with Sesame Oil

After the disaster with the last mushroom recipe, I was ready to give inoki mushrooms another go.  I liked this with polished white rice. My folks had it with soy ginger steak. Whatever.

Main Ingredients:

3 T olive oil

1 T grated ginger

450 g or 1 lb inoki mushrooms (root ends discarded, stems separated from the other stems)

1 T white flour* mixed with 3 T water

dash of liquid seasoning (I used Knorr, but I’m sure you can forego this if you wish)

1 T light soy sauce mixed with1/2 T sesame oil

1. Heat oil and stir-fry grated ginger for 2 minutes. Add inoki mushrooms and stir-fry for 1 minute.

2. Add liquid seasoning and stir-fry for 30 s.

3. Add soy sauce solution and stir-fry for 2 minutes.

3. Stir in flour mixture to thicken sauce. Remove from heat. Serve hot. Garnish as desired.

*You can use corn flour/corn starch or wheat flour as well.

Adobong Kangkong

Adobong Kangkong

http://www.msita.com/recipes_vegetables.htm

This Mama Sita’s recipe is awesome. I bought a bunch of kangkong for P9.00 and ended up with this fantastic dish.

I paired it with some vegetarian mechado from Bodhi, and a banana for dessert.

What a yummy treat!

Some modifications:

-I didn’t wait for kangkong to go completely dark green. This results in fresh-tasting, semi-crunchy stalks. Yum yum yum!

-Instead of crushing the garlic, I sliced it to increase the surface area, to evenly brown it. Oh my. What a delicious smell!

I apologize for not taking a photo of the dish. I was just too excited to eat it. Haaay.

Watch out for my next dishes: Another version of Scrambled tofu and Barbecued Portobello Mushrooms!