Home » Stir Fry

Category Archives: Stir Fry

Welcome To My Blog!!!

Come into my world of blogging. Enjoy reading my posts and maybe you will find some recipes for your meals and for your parties. If you want to share your world with this friendly community while earning, why not join BlogJob. Join for free. Come on! Start sharing your hobbies, travels and adventures here https://blogjob.com/?ref=thelme55

Stir Fried Asparagus with Kangkong and Bacon

Asparagus and Kangkong Stir Fry with Bacon
Asparagus and Kangkong Stir Fry with Bacon

Spring time is asparagus time. It´s the season of asparagus. Everywhere in the open markets and in the supermarkets, asparagus vegetables are on sale. Sometimes it´s only 4 Euro a kilo. The green one is cheaper than the white one.

Asparagus is commonly eaten with boiled or mashed potatoes and with sauce hollandaise here in Germany. I love this food but I don´t eat this vegetable in the same cooking method. For me it´s boring and so I tried my way in preparing this food. Besides that, it should not only be eaten with potatoes. Boiled rice will do as well.

Have you tried eating asparagus with rice? You might think asparagus and rice are not compatible to each other but they are. You can even mix this veggie with another veggie. What about Asian veggie? No? Oh yes! Asian veggie like Kangkong (water spinach) is a good partner of asparagus. Two super veggie together in a stirfry is delicious. Yum!!!

How come that I used these super vegetables in a recipe? Well, it was my way of not wasting any food. I was busy last weekend that I did not cook the Kangkong that I have bought in an Asian shop. I saw that my Kangkong would not stay long and then I have to throw it in the bin. The asparagus that I have bought last Friday was getting old as well. What a waste f I would have threwn those healthy vegetables. So, I made Kangkong and asparagus stir fry with bacon.

White Asparagus
White Asparagus

Ingredients:

6 pieces of white asparagus

2 handfull of Kangkong leaves

1 clove of garlic, diced

1 small onion cubes

50 grams of sliced bacon

1 to 2 tablespoon of soy sauce

1 stalk of spring onion, sliced

vegetable oil for frying

white pepper to taste

chili powder (optional)

 

Procedure:

  1. Peel the skin of the asparagus and cut them slantly into small pieces. Wash them.
  2. Wash the Kangkong leaves.
  3. Heat the frying pan or wok and add oil in it.
  4. Saute the garlic, onion and bacon slices.
  5. When the bacon turn brown and the onions are glassy, add the asparagus.
  6. Stir fry until the asparagus are tender.
  7. Then add the Kangkong leaves and the spring onions.
  8. Stir the mixture until the Kangkong is done.
  9. Add soy sauce and white pepper powder. You can add chili powder if you want this food hot.
  10. Taste the stir fry veggies if they are okay and put the fire off.
  11. Serve with boiled rice and salad.

I hope you will like this food. Feel free to share this to your social media sites. Thanks for sharing. Have a great week to all.

Copyright 2016, All Rights Reserved by ©Thelma Alberts

 

Scrambled Egg With Bitter Gourd

Scrambled Egg with Bitter Gourd
Scrambled Egg with Bitter Gourd

Have I not told you that I was in an Asian shop last Saturday? Right, I did! Okay. We went to the Asian supermarket, Tain Kim Heng. We bought a lot of Asian food for storage. What I really loved to buy was soybean sprouts but they were sold out and their was no fresh bitter gourd or Ampalaya in the veggie shelves. I was craving for these healthy vegetables that at least I bought a frozen bitter gourd. It was not as good as the fresh one but it was better than nothing. As  I was busy baking and did not want to do a lot of cooking, so I just cooked a simple menu for my dinner. I made a simple scramble egg with bitter gourd.

 

Ingredients:

2 eggs, well beaten

1 clove of garlic

1 ripe tomato

1 piece of spring onion

1 piece of bitter gourd or ampalaya, sliced

vegetable oil for frying

1-2 tablespoons soy sauce

white pepper powder

 

How to cook it:

  1. Sliced the garlic.
  2. Wash the tomato and slice it into small cubes.
  3. Wash the spring onion and cut it into small pieces, too.
  4. Heat the wok or frying pan.
  5. Saute the garlic, tomato and ampalaya until the vegetable is tender.
  6. Add the blended eggs to the sauted veggie mixture.
  7. Add salt or soy sauce and white pepper powder.
  8. Add the spring onion and mix them well until the eggs are done.
  9. Taste it and if it is not salty enough, you can add more soy sauce.
  10. Serve with boiled rice.
Bitter Melon, Ampalaya, Bitter Gourd
Bitter Melon, Ampalaya, Bitter Gourd

Scrambled egg with ampalaya / bitter gourd / bitter melon is a simple recipe for breakfast in the Philippines. It is usually served with boiled rice and fried dried fish. This vegetable has a lot of health benefits like it lowers blood sugar. If you want to know more about this vegetable, here´s the link https://blogjob.com/mykitchenandi/2016/04/15/bitter-melon-a-healthy-food/ 

 

Take Note:

Frozen Ampalaya is watery when use in cooking. It was the first time I have made this recipe from a frozen ampalaya and I was not contented as it was not so crispy as I used to. If you cook this recipe, please use the fresh one. To avoid bitterness of this vegetable, squeeze this sliced veggie with salt.

 

Thanks for reading. Let me know if you have tried cooking this recipe and how you like it.

Copyright 2016, All Rights Reserved by ©Thelma Alberts

 

Bitter Melon, A Healthy Food

Bitter Melon, Ampalaya, Bitter Gourd Plant
Bitter Melon, Ampalaya, Bitter Gourd Plant

Have you heard about bitter melon? Have you eaten this healthy vegetable?

 

I was thinking about what to write today in my kitchen blog without cooking. I was thinking of what food I have missed. Food that I have not eaten for almost 2 years while staying here in Germany. I have missed a lot of Filipino vegetables like Kangkong (water spinach), Ganas (sweet potato leaves) and bitter melon or bitter gourd.

 

Bitter Melon, Ampalaya, Bitter Gourd or Goya is a tropical and subtropical vine with a long edible pod and has a soft warty skin. It has light to dark green color. There are many variations of bitter melon but I am describing here the Ampalaya, a Filipino variation.

 

Writing about bitter melon makes me hungry. It reminded me of how my late mother and my late grandmother used to grill this food on a coconut charcoal fire. Then they sliced it into pieces and dunk each pieces into coconut vinegar before eating. As I can remember, it was only me who joined them eating this bitter food. I did not know at that time then that this food was so healthy. Until now!

 

Health benefits of bitter melon:

Through my research, I have found out that bitter melon

  1. lowers blood sugar. This vegetable is good for those who have Type 2 Diabetes.
  2. helps break down kidney stones naturally by drinking bitter melon tea.
  3. lower cholesterol. It reduces the possibility of having a stroke, heart attack and other heart diseases.
  4. a liver tonic, especially good for alcohol drinkers.
  5. it´s beneficial for the skin. Good for those who have acne and eczema problems.
  6. it helps when having constipation.
  7. It has  lots of vitamins and minerals besides low in calories. 100 gram of bitter melon has only 19 calories.

 

How does the bitter melon taste?

Bitter melon is indeed bitter but if you squeeze salt in this sliced veggie before cooking, the bitterness is lesser than before.

 

How to cook bitter melon?

  • Making scrambled eggs with this veggie.
  • Stir frying this with eggplant, squash, okra, string beans and pork meat. This Filipino recipe is called Pinakbet. Instead of pork, you can also use beef, chicken or shrimps  meat.
  • Grilling it on an open fire and eat it with vinegar and soy sauce.
  • Making pickled bitter melon.
  • Making tea from sun dried bitter melon.

 

I hope I have encouraged you to eat this bitter edible pod vegetable. I hope I can go to the Asian shop soon to buy this healthy food and I will cook for you to see how I make it. Thanks for reading😀

Source: Wikipedia

P.S. I will upload the photo later when the “Add Image” is functioning. Update : Photo is uploaded but I had to change the theme of this site.

Copyright 2016, All Rights Reserved by ©Thelma Alberts

My Hot Pancit Canton

Served Hot Pancit Canton
Served Hot Pancit Canton

Pancit Canton is a traditional Filipino stir fried noodles with chicken, pork, beef or seafood with vegetables. Any vegetables can do and it´s up to you what kind of veggies. As I am living in Germany and Asian shop is far from where I live and so I just use any vegetables I can buy in the supermarket nearby.

 

When it comes to cooking, I am very creative and I tweak the recipes whenever I want another taste. Working together with Thai women in my part-time job, I came to taste what Thai food is. Delicious and hot besides being healthy. My workmates bring food with them to work everyday and they share it with me. They also tell  me often times how they cook and what they cook. Like the Filipinos, they eat rice 3 times a day with stir fried meat and vegetables and a lot of seafood. They love eating fruits. No wonder they look so healthy and slender.

 

Anyway, going back to cooking. I cooked Pancit Canton last Sunday and it was not in the typical Filipino way. I made it hot from the package of Thai chilies that my Thai workmate had given me. I tweaked my Pancit Canton and made it a bit hot Thai stir fried noodles. Cooking this hot, made me think of my sis who doesn´t like hot food. Well, I have to cook in traditional Filipino way when my relatives come to visit us.

Thai Chilies
Thai Chilies

Ingredients of my Hot Pancit Canton:

 

1 package of Pancit Canton (soak in a hot water for a minute or 2)

250 grams pork meat, thinly sliced

3 cloves garlic, chopped

1 small onion sliced in cubes

1 small ripe tomato, washed and  sliced in cubes

1 stalk of leek, washed and cut in small pieces

1 carrot, peeled and sliced in stripes

1 Kohlrabi, peeled, washed and cut into stripes

1 red pepperoni, washed, deseeded and cut in stripes

2 Thai red chilis, washed and slantly cut with seeds

2-3 tablespoons of soy sauce

vegetable oil for frying

1 spring onion, washed and cut in small pieces

2 pieces of cabbage, washed and thinly sliced

 

For the meat marinade:

3 tablespoons of soy sauce

2 crushed garlic

juice of a half lemon

 

Procedure:

  1. Marinade the thinly sliced pork meat for at least 30 minutes.
  2. Heat the wok or frying pan in medium heat and put oil in it.
  3. Saute the garlic, onion, tomatoes and stir well.
  4. Add the marinated pork meat and mix well with the garlic tomato mixture. Let it simmer until the meat is tender.
  5. Then add the leeks, carrots, Kohlrabi, pepperoni and chili in it. Mix well.
  6. Add the cabbage and the soak pancit canton.
  7. Add the spring onions and soy sauce. Mix the food well and add more soy sauce or salt for your own taste.
  8. Serve with rice or just alone.

 

Tips: If you don´t like it hot, just omit the pepperoni and the chili. You can use other vegetables like broccoli, cauliflower or whichever veggies in season. Chicken meat and seafood are also applicable to this Pancit Canton recipe. Leftover Pancit Canton is delicious for making sandwiches for the next day.  Bon Apetit!

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

My Chop Suey Recipe

My Chop Suey Recipe
My Chop Suey Recipe

Are you fond of eating Asian food? Have you tried eating chop suey?

When I was interacting here at Blogjob a few hours ago, I came across of a blog from I think Maricel. She said that her mother-in-law was cooking chop suey. I became hungry reading her blog that I thought why not make my own chop suey for dinner. It was a spontaneous dinner idea and I did not have all the ingredients that I normally eat in a chop suey and so I just used the vegetables I have in my fridge. There was no bell pepper but then I used any veggies I had. It was  many years ago I have eaten this food and suddenly I was craving. Thankfully, I still know how to make chop suey.

 

Ingredients of Chop Suey Recipe:

500 grams pork meat, thinly sliced

2 tablespoons soy sauce

a few drops of lemon juice or 1 calamansi juice

2 cloves chopped garlic (1 is for marinating)

1 chopped onion

1 sliced leek

2 carrots, peeled and sliced slantly

2 handfuls of string beans, cut into half

4 leaves chinese cabbage

2 stalks of spring onions

1 cup of broth ( chicken, beef or pork broth) mixed with 1 tablespoon of cornstarch

oil for frying

soy sauce

salt and pepper to taste

chili (optional)

Some chop suey ingredients
Some chop suey ingredients

How to make Chop Suey

  1. Marinate the meat with soy sauce, few drops of lemon juice and chopped garlic.
  2. Heat the frying pan or wok. Add the oil and fried the marinated meat until brown. Set aside.
  3. Then fry the garlic, onion and veggies except the chinese cabbage in the same wok. The veggies which take a long time to cook should be first in the wok.
  4. Return the meat in the wok and simmer together with the veggies until done but not soft.
  5. Add the cabbage and spring onions. Add the broth with cornstarch and mix them well.
  6. Taste with salt and pepper until done.
  7. Serve with boiled rice.

Tip: If you don´t have fresh broth, you can use ready made broth from the supermarket. Be careful with using ready made broth as it already contains salt.

Copyright 2016, All Rights Reserved by ©Thelma Alberts

Broccoli Stir Fry With Bacon Slices

Stir Fry Broccoli with Bacon
Stir Fry Broccoli with Bacon

It´s been a while since I have eaten boiled rice and stir fried vegetables. After I went to the dentist this afternoon, I was shopping some food which I used for my dinner cooking. Eating just a small sandwich for brunch before going to the dentist made me hungry that I was craving for some Asian food. When I arrived home, I drunk my creamy mug of PG tea before I started cooking for dinner. The dinner was early then.

Ingredients:

250 grams of bacon slices

vegetable oil

2 cloves garlic, crushed

1 small onion, cubes

1 piece of broccoli (around 200 gram), cut into pieces and washed

1 small carrots, peeled, washed and sliced slantly

1 small ginger root, peeled, washed and sliced thinly

1 spring onions, sliced

1-2 tablespoons of  soy sauce

1 pince chili (optional)

salt and white pepper powder to taste

How To Stir Fry:

  1. Heat the frying pan or wok.
  2. Fried the bacon until brown and set aside in a plate.
  3. Saute the garlic, the ginger and the onion cubes.
  4. Then add the broccoli and the carrots.
  5. Stir fry the mixture until tender.
  6. Then add the bacon slices, spring onions, soy sauce, chili and salt and pepper to taste.
  7. Mix well and put off the heat of the frying pan.
  8. Serve with boiled rice and a cucumber tomato feta salad.
Stir Fry Broccoli with Bacon with boiled rice.
Stir Fry Broccoli with Bacon and boiled rice.

Cucumber Salad with Tomato and Feta:

  • Half of a cucumber
  • 4 ripe tomatoes
  • 50 gram Feta
  • 3 tablespoon of olive oil
  • 1 teaspoon of lime or lemon juice
  • 1 teaspoon or more of  honey
  • salt and white pepper powder
  •  parsley and chives

Procedure:

  1. Wash and cut the cucumber and the tomatoes.
  2. Slice the Feta cheese, parsley and chives.
  3. Put the oil, lime or lemon, honey, salt and pepper in a bowl. Mix well. Spice it as you wish.
  4. Then add the parsley, chives, tomato, cucumber and Feta slices.
  5. Mix well and serve with the boiled rice and the stir fried broccoli with bacon slices.

This meal serves for 3 persons.

Copyright 2015, All Rights Reserved by ©Thelma Alberts

Cucumber, Tomato and Feta Salad
Cucumber, Tomato and Feta Salad

If you want to have more recipes, check my other kitchen  blog https://thellyscucinainternational.blogspot.de/

Skip to toolbar