Bean Sprouts Saute'

Ingredients:

• 2 tbsps cooking oil
• 2 squares (120g.) firm tofu, cubed
• 3 cloves garlic, crushed finely
• 1 large red onion, chopped
• 2 medium ripe tomatoes, chopped
• 250 grams bean sprouts (togue), washed and drained
• 2 tbsps oyster sauce
• 1 tbsp fish sauce
• 1/4 tsp black pepper powder, add more if you want it to be more spicy

Procedure:

1. In a pan, heat oil. Fry tokwa until all sides are golden brown. Drain. Retain oil.
2. Saute garlic, onion and tomatoes. Stir-fry until mushy.
3. Add bean sprouts, oyster sauce, fish sauce, pepper powder and fried tokwa. Cook for about a minute or until veggie is crisp tender.
4. Serve at once.

Sweet Potato and Tofu Curry

Ingredients:

• a tbsp peanut oil
• a tsp chili oil
• 315 grams firm tofu, cut into 1 cm thick slices and then fried
• 1-1/2 cup (375ml) coconut cream
• a cup of vegetable stock
• 2 tsps Thai red curry paste
• 375 grams orange sweet potato, cut into cubes
• 2 tsps palm or brown sugar
• a tbsp fish sauce
• 2 tsps lime juice
• 60 grams basil leaves

Procedure:

1. In a wok, put oil, coconut cream and stock over medium-high heat. Bring to boil. Stir in curry paste. Cook for 3-4 minutes or until aromatic.
2. Add sweet potato, cover and cook over medium heat for 8-10 minutes or until almost cooked.
3. Stir in sugar, fish sauce and lime juice. Cook for another 3 minutes.
4. Put fried tofu and simmer for 2 minutes to heat. Stir in basil leaves.

Spicy Long Beans

Ingredients:

• 2 tbsps vegetable oil and for deep frying
• 1/4 kilo of long or string beans (sitaw), cut at 1" length
• 1 large red onion, chopped
• 6 cloves of garlic, crushed
• 1 pc hot chili pepper
• 2 tbsps shrimp paste (bagoong alamang)
• 1 tbsp gin
• 1/4 kilo ground lean pork
• 2 tbsps barbeque marinade
• sesame oil

Procedure:

1. Deep fry the long beans. Drain. Set aside.
2. Saute altogether the onion, garlic and chili pepper in 2 tbsps of oil. Add the shrimp paste and stir-fry until aromatic. Pour in the gin. Put the ground pork, cook until no longer pink.
3. Add the barbeque marinade and fried long beans. Mix well.
4. Just before removing from fire, add a few drops of sesame oil for extra aroma.
5. Serve with cooked rice.

Silverbeet with Sesame Seeds

Ingredients:

• 750 grams fresh silverbeet, stalks removed
• a tbsp of peanut oil
• a tsp of sesame oil
• 3 cloves garlic, sliced
• 2 tbsps sesame seeds
• juice of half lemon
• 1/4 tsp lemon zest, finely grated
• salt and black pepper to taste

Procedure:

1. In a large bowl, place the silverbeet. Cover with boiling water and leave for about 3 minutes. Drain. Then, wash with cold running water. Squeeze out any excess water. Coarsely chopped.
2. Heat the peanut and sesame oil in a wok. Add the garlic and sesame seeds. Fry for about 2 minutes or until the garlic has begun to brown and the seeds starts to pop.
3. Stir in the silverbeet, cook until heated through. Squeeze over the lemon juice. Put the lemon zest. Season with salt and pepper. Mix well.
4. Serve at once.