Steamed Baby Spinach

Ingredients:

• 10 oz. baby spinach
• a tbsp water
• 2 tbsps Worcestershire sauce
• minced garlic
• a tsp brown sugar

Procedure:

1. Place spinach and water to a microwavable bowl. Cover tightly and cook for 30 seconds to 2 minutes.
2. In a pan over medium heat, add Worcestershire sauce, minced garlic and brown sugar. Stir until it thickens. Pour over veggies.
3. Serve immediately

Garbanzo Salad

Ingredients:

• 2-16 oz. cans of cooked chickpeas or garbanzos
• 1/2 cup parsley, chopped
• a tbsp mint leaves, chopped
• a clove of garlic, finely minced
• 1/2 cup extra virgin olive oil
• juice of 2 lemons
• a tsp of salt
• a dash each of cumin and pepper powder

Procedure:

1. In a colander, pour out the chickpeas and rinse quickly with water. Allow the beans to drain completely.
2. In a arge bowl, mix the parsley, mint leaves, garlic, lemon juice and olive oil. Add the chickpeas and combine thoroughly. Sprinkle with all the spices. Mix well. Adjust taste to your liking.
3. Refrigerate until ready to serve.

Garlicky Chayote

Ingredients:

• 9 cloves of garlic
• 3 tbsps of extra virgin olive oil or vegetable oil
• 3 pcs (950 grams) chayote, sliced at 1/8” thick and 1/2” wide
• 2 pcs chicken cubes

Procedure:

• Remove skin of garlic. Pound the garlic with mortar and pestle until well crushed. Transfer to a chopping board. Finely mince.
• In a skillet, over medium fire, put oil. Heat very lightly. Place garlic. Reduce heat to low. Slowly sauté the garlic until it turns rich golden brown in color.
• Add chayote and chicken cubes. Increase slightly the fire to medium-low. Cover. Let it cook for a few minutes until soft but not overcook. Stirring every now and then, to have even cooking.
• Best as a hot side dish.

Crab Salad with Lime Dressing

Ingredients:

• 1/2 cup lime juice
• a tbsp of fish sauce
• 2 tbsps muscovado sugar
• 2 cucumbers, seeded and sliced thinly
• a cup of shredded papaya or mango
• 2 cups crabstick, flaked
• 1/3 cup mint leaves
• 1/3 cup coriander leaves
• lime wedges for serving

Procedure:

1. Mix the lime juice, fish sauce, sugar, cucumbers and papaya together. Sit for 10-12 minutes.
2. Put the crabstick and herbs on top.
3. Serve with lime wedges.

High-Land Veggies Stir-fry with Quail Eggs”

Ingredients:

• 15 pcs quail eggs
• salt
• 2-½ tbsps cooking oil
• 1 tbsp of minced garlic
• 1 medium sliced white onion, saute’-cut
• 1 small head, 175 grams, cauliflower, cut into flowerettes
• 1 small head, 125 grams, broccoli, cut into flowerettes
• 1 small, 100 grams, carrot, julienne
• 1 small red bell pepper, seeded, cut into chunks
• 1 pack, 125 grams, snow peas, removed both ends
• sesame oil
• 1 tbsp all purpose flour
• 1/3 tsp ground black pepper, add more if you like
• 2 tbsps oyster sauce
• 1 tsp soy sauce
• ¾ cup water

Procedure:

1. In a small pot, put quail eggs and salt. Level with water. Place over medium-high heat. Bring to boil. Boil for a minute. Remove from fire. Let it sit for a few minutes. Remove water. Change water until eggs have cooled. Remove the shells.
2. Meanwhile, peel and cut the vegetables.
3. In a bowl, combine the last-five ingredients. Mix well until free from lumps. Set aside.
4. In a wok, using high heat, put oil. Sauté garlic and onion until soft. Add all the veggies. Stir-fry for a minute or until half-tender. Add the mixture of spices. Cook until it thickens or veggies are done. Remove from pan. Drizzle lightly with sesame oil.
5. Serve immediately.