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.

Chicken Gizzard and Liver with String Beans

Ingredients:

• 300 grams of chicken liver & gizzard
• 1 tsp of granulated garlic
• ½ tsp of black pepper powder
• 1-½ tbsp of soy sauce
• 1 tsp of barbeque marinade or worcestershire sauce
• 3 tbsps of cooking oil
• 2 pcs of finely minced shallots
• 1 bundle (12 long pcs) string beans, cut at 2” length
• rock salt for mashing

Procedure:

1. Separate chicken liver from gizzard. Using the blade of a knife, scrape the yellow and slimy stuff from the gizzard. Wash. Mash with rock salt. Wash again. Drain well. Back to the liver, wash with running water. Drain well.
2. Cut the chicken gizzard into long thin strips. Cut into four the chicken liver.
3. In a plastic container, place the chicken liver and gizzard. Put the next-four ingredients. Mix well. Cover. Place inside the chiller for at least 4 hours or overnight.
4. In a non-stick skillet, place over medium-high heat (heat thoroughly but not smoking hot). Put shallots, sauté for 10 seconds. Add string beans. Stir. Cover. Reduce heat to medium. Cook for about 3 minutes or until half-tender.
5. Increase the heat to medium-high, place the marinated chicken liver and gizzard. Stir-fry for 2-3 minutes. Cover. Put off heat. Let it sit on top of the electric stove for 2-3 minutes.
6. Serve with warm white cooked rice.

Cauliflower Con Camaron

Ingredients:

• 2 tbsps cooking oil
• 2 cloves garlic, crushed
• 250 grams shrimps
• 3 pcs dried mushrooms, soaked in water
• soy sauce
• salt
• msg
• 500 grams cauliflower, cut into florets
• 1/4 cup pea pods
• 1 stalk celery, cut into an inch length
• 1 tbsp cornstarch, dissolved in
• 1/2 cup water

Procedure:

1. Heat cooking oil in pan. Brown garlic. Add shrimps and mushrooms, simmer for a few minutes. Season with soy sauce, salt and msg.
2. Put cauliflower, pea pods and celery. Cook for 5 minutes.
3. Thicken with cornstach mixture.
4. Serve at once.

Pickled Green Mustards

Here's how:
Finely chop green mustards (mustasa) and soak in salted water overnight. Squeeze the juice of mustasa well. Rinse and drain. Use for side-dish or for salads.