Beef with Mushrooms and Quail Eggs

Ingredients:

• beef
• canned mushroom, sliced
  
• green peas
• quail eggs
• garlic and onion, diced
  
• soy sauce
• salt
• butter or oil (butter is better :))
  

Procedures:

• Cut the beef into thin strips. Marinate it in soy sauce for about an hour or two.
• Boil the quail eggs and peel off the shell. Set aside.
• Saute garlic and onion (in butter or oil), add the beef strips and saute for a while. Pour the soy sauce (that you use as a marinade), as well as the liquid (juice) of the canned mushroom and let it simmer until the beef is tender.
• When the beef is ready, add the sliced mushroom and green peas and simmer, again, for about a minute or two.
• (In the process, you'll see that the soy sauce and mushroom juice that you use to boil the beef with will evaporate and the dish will eventually dry up.) Add three to four slices of butter or more if you like, saute and incorporate everything together.
• Season with salt, if necessary.
  
• Add the quail eggs, mix and serve.

We had this for lunch last Wednesday, my husband and baby boy love it!

Happy cooking!


Second dose of:

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Chayote with Ground Pork & Moringa

Ingredients:

• chayote (sayote), sliced thinly
• moringa (malunggay), stems removed
  
• ground pork
• garlic, diced
  
• onion, diced
  
• cooking oil
• water
• salt
• pepper or hot chillies

Procedures:

• In medium heat, saute onion, garlic and ground pork until cooked.
  
• Add the chayote slices and moringa leaves, saute for a minute, add a sprinkle of salt and pepper (I used a few pieces of hot chili peppers cut into halves as I like it a little hot), add a few cups of water, mix a little and let it simmer until the chayote is cooked (preferably, less than 5 minutes).
• Serve with steaming white rice.
  

I cooked this last Friday before we went to my mom's house for the weekend, my parents love veggies and fish but as I can't cook something fish-y for them, this vegetable dish could do for now (or forever) *grins*.

Happy eating!

Omelette

Ingredients:

• eggs, beaten
  
• ground pork
• carrots, shredded
  
• garlic and onion, shredded
  
• cooking oil or butter
  
• salt
• pepper (optional)

Procedures:

• In medium heat, saute the shredded garlic and onion quickly (no browning needed), add the ground pork, saute until the redness of the meat disappear or until you get your preferred color, add the shredded carrots, incorporate all the ingredients together, saute a little and set it aside.
• In the same pan, fry the eggs for about a minute or until it's cooked, sprinkle some salt and/or pepper if you like, put a little or a lot (whichever you think is best) of the sauteed pork, fold in half and toss in a plate.
• You can serve it as it is or with some fresh tomatoes, you can eat it with toasted bread or with rice - I say rice!

*** I shred the veggies to avoid the prying eyes of my non-vegetable-eating-son, if you don't have any problem as such, you can add more veggies and have it in bigger size.
*** To make the scrambled egg more bubbly or fluffy, beat the egg white first and then add the yolk and beat it again or you can add a few drops of cold water or some condensed milk.

Happy Cooking!


My first dose of:

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