Sibuyas Republic

We had a haste trip to Baguio City last Friday and because it’s an emergency (ouch!) trip, we have no time to roam around. Shall I say, I am too emotional to go about the city. But, I managed to squeeze in a little market rendezvous.

Though, I got only few because at 6 in the morning, Baguio City market is still yawning. Vendors were still starting to open their stores and vegetables were just starting to be wheeled in.

Here’s my little veggie loots:

Fresh mushrooms, cucumbers for five pesos^_^, broccolis and ice lettuces. I really don’t know why they call it ice lettuce, thought they were called Romaine Lettuce…What do you think? I was looking for  “real lettuces”, but, I said, maybe I was too early, fresh vegetables were just arriving.

And, here’s the broccoli the next day we return home…

I got half a kilo of beef loin in the freezer and also found half pack of Knorr Cream of Mushroom in the pantry. I try not to cook beef because as I always said, I m not into beef recipes. Beef usually turns to rubber when I cooked it. Luckily, I the beef turned out to be edible.

WHAT I DID?

-marinade the beef in Worcestershire sauce, salt and pepper

-meanwhile, mix a spoonful of olive oil and few drops of lemon with the broccoli and microwave for 2 minutes at high temp.

-remove the broccoli in the microwave and transfer it to a bowl of iced water. Let stand for a while.

-saute the beef in oil or butter (I used butter) for three minutes.

-dissolved the cream of mushrooms in half a cup of water, then slowly whisked in to the sauteed beef.

-simmer no more than 10 minutes.

-add the broccoli. And, it’s a ready meal.

BROCCOLI TIPS:

-Broccoli’s rich in Vitamin C and said to contain anti-cancer compounds.

-Heat reduces the potency of the anti-cancer compound in broccoli. Steaming is best when preparing broccoli.

-After steaming, placing the broccoli in iced water will make it more crunchier and the broccoli more greener. I have watched that in Food Network.

And, I thought beef’s not my thing…

POSTED THIS TRY-OUT DISH AT

I  wanna share this simple Beef Teriyaki knocked-off. Kids, especially, my lad, missed his Beef Teriyaki we ordered out at a Japanese resto few months back. My bad, I hate beef recipes. Because, I almost always ended up with a rubberized beef dish! Beef aren’t my forte.

So, to appease the lad’s whining about his teriyaki, one dinner time, I decided to come up with my own version.

First, I found in my pantry a Lee Kum Kee’s Sauce for Sweet and Spicy beef Ribs. From there, the wannabe chef in me cooks up an idea…

Here’s the procedure for PORK TERIYAKI WITH BEAN SPROUTS:

- First, marinade the pork (i prefer ribs) in soy sauce, brown sugar, diced ginger, and ground pepper.

-Pan fried the pork ribs until golden brown. Set aside.

-Next, saute the ginger, add garlic, bean sprouts and carrots.

-Pour in the Lee Kum Kee sauce. Simmer for 2-3 minutes. And, it is done.

-Arrange in a platter the pork ribs. Topped with the veggies.

VIOLA! Dinner a la carte!

TIPS:

-Bell pepper’s my favorite as it is rich in Vitamin C. You can add in at this recipe because it will enhance more the flavor of the sauce.

-I added in ginger to enhance that distinctive teriyaki flavor.

-I used brown sugar to achieved that golden brown color in meats when either grilled or broiled as in traditional Japanese teriyaki.

Try this easy-does-it recipe this weekend. ENJOY!

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