Vegetarian Dinner: Bean Curd Adobo and Pickled Garlic

My sister Kate has been trying to convince us to go vegetarian or at least pescetarian or pollo-vegetarian for the past months. So once in a while (when she finds the time to go home that is), she whips up something vegetarian-ly delightful in the kitchen.

Last Sunday was an Indian-inspired dinner.  Kate cooked bean curd with mushrooms, adobo-style and served it with some pickled garlic.  I love Indian food, so I was really excited to try this simple recipe.

Bean curd adobo

Pickled Garlic and Pita Bread from an Indian food store

Kate bought the a bottle of pickled garlic from an Indian food store in Mandaluyong, and I really like the sour-spicy taste. The label says its made from garlic, raisins, and almonds. Just spread a little on sliced pita bread (a pack pf pita only costs P35 in the same Indian store), add a spoonful of the bean curd adobo, and cram everything into your mouth. The bean curd only costs P100 per kilo (approximately, 4 blocks of bean curd). I must warn you though, pickled garlic is not for those who don't like that distinctly Indian flavor.

I don't think I'll ever go 100% vegetarian, but if my sister cooks all the time, there might be a slight chance.

Kate's Bean Curd Adobo
(serves 3)

one block bean curd, hand-shredded
1 huge white onion, sliced into half moons
1 whole garlic, peeled and chopped or crushed
1 small can button mushrooms (shiitake would be a lot better), sliced
soy sauce
vinegar

* heat garlic and onion in frying pan
* put in shredded bean curd and mushroom
* add soy sauce and a very small amount of vinegar, Filipino adobo style. The amount depends on your taste
* stir-fry everything until cooked
* serve with sliced pita bread and pickled garlic

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Breakfast Sunday: YangChow, Dried Pusit, and Burong Kamias

 I love Sundays. My mom cooks more food.

Pickled kamias, crispy squid, and Yang Chow fried rice

Our oversupply of kamias (Averrhoa bilimbi; bilimbi; cucumber tree) made for very good and very sour buro (pickles).  We have a kamias tree at home, so if you want some of the fruit, you're welcome to come over if you're my friend.  haha. The kamias was the perfect companion to crispy dried pusit (squid) and Pinoy Yang Chow.

home-made pickled kamias

Yang Chow fried rice recipe:

1. Sautee garlic and onion in oil. We love lots of onion and garlic in our fried rice.
2. Add ham and Chorizo Macau (if you want, you can add roast pork, peas, shrimps, etc.).  If you're going to add shrimps, stir fry until they turn pink and add in your roast pork after.
3.  Mix one egg (or more if you wish) into the toppings.
4.  Add left-over rice and mix it all up.
5. Serve while hot.

Burong kamias recipe:

1.  Cut kamias in half, lengthwise.  Place in a container.
2. Add water into container. How much is up to you. The kamias will release some water, so you can expect your buro to have more liquid later on. I don't mind too much water though.  I pour the brine into my rice and it makes me want to eat more.
3.  Layer with salt (amount depends on your desired saltiness). Pepper flakes are optional, but I recommend it.
4.  Let sit for 24 hours or more before putting in the ref.  My mom made this batch last Thursday, and we ate it Sunday.  The kamias should be soft (but still with a bit of crispness) and very sour, with a hint of spiciness (if you added pepper).
5.  Eat with anything fried.

I had three servings of breakfast today.  If you have a taste for Filipino food and this breakfast was served to you , you'll probably have more than I did. =)

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What's the best food to eat for Christmas?

Some people dread the Christmas season, because they're expecting inevitable weight gain from all the tempting food they'd have to resist.  All I can say is...hwaaaattt?!

Christmas is about spreading love and joy and fun and celebrating Christ's birth.  Jesus was born in a simple manger and we don't even know what Mary and Joseph ate there.  Definitely, it wasn't turkey and cranberries and chocolate towers and fruit cakes. But that doesn't mean that we should unnecessarily starve ourselves.  Thank God if you can live a prosperous and healthy life and eat well.  Share all the blessings with someone!

Before you think that this is just an excuse to stuff myself silly for the holidays, of course it is! Kidding aside, the best food is eaten in moderation (a-hem).  This way, you'll have to make time to savor each bite...smells wafting, juices trickling, flavors bursting in your mouth, textures playing on your tongue...hmmmmm...yummmm!

So anyway, thinking about writing a pre-Christmas post made me hungry for food I'd love to eat this season.  Here's my top five.

I need my meat!

Christmas ham.  Honey glazed pure meat with thin ribbons of fat

Honey Baked Ham Recipe

Holiday Turkey with Cranberries. Slivers of turkey blanketed in sweet cranberry sauce.

Turkey Milanesas with Cranberry Sauce Recipe

Seafood gooooood!


Lobster Thermidor. Melted cheese on a pillow of fresh lobster meat.

Lobster Thermidor Recipe

Sweet thoughts

Chocolates.  The dark kind.  Truffles would be awesome.

Lindt Lindor 60% Extra Dark Noel Christmas Truffles

Lindt Lindor Dark Chocolate Mint Truffles Review

Dark chocolate and almond layered cake from Lolo Dad's Cafe.  This is absolutely delectable!  My review and a picture of this next year... :)

So right now, I am absolutely salivating and craving for everything.  If you're craving for what I'm craving, I placed the link to all the recipes/reviews on the captions.  I tried to get Lindt and Lolo Dad's recipes for you, but they threatened to toss me in a huge pool of chocolate (I would have gladly said yes, but I can't swim).

 What's on your list?  :)

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