Gabby's Story

 

INIHAW NA MANOK 

kilo chicken (chicken thigh or breast)
Bamboo skewers, 6 inches
1 head of garlic (minced)
2 pieces hot chili pepper (minced)
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup soy sauce
1 tsp. whole black peppercorns, crushed
1/2 tsp. salt
2 teaspoons lemon juice

PROCEDURE 

1, Prepare marinade by combining vinegar, soy sauce, garlic, sugar, crushed peppercorns, LEMON juice and salt in bowl. Mix well.
2. Add chicken to the marinade.
3. Marinate the chicken for at least 4 hours To   overnight.

  4,Grill until cooked. Use the marinade to baste the chicken while being grilled.

ENJOY 

Tuesday Fever :)

                                                          Pipino Salad (Easy and yummy )

5 large cucumbers, peeled and sliced very thin

1 large onion, peeled, sliced very thin, and separated into rings

3/4 cup whole milk

1/4 cup white vinegar

3/4 cup mayonnaise

1/4 cup sugar

1/4 cup fresh, chopped dill (2 Tablespoons dry dill)

salt and pepper, to taste

Mix all ingredients in a large bowl until evenly combined. Cover and refrigerate for at least two hours or until very cold. Enjoy

Relax :)

Curried Shrimp

Step 1
 2 Tablespoon  oil
2 cloves garlic minced

Cocktail shrimp 1/2 lb.
1 teaspoon Japanese  curry powder (any curry powder is fine )
2 Tablespoon fish sauce 
1 Tablespoon oyster sauce
1 1/2  Tablespoon sugar
Mixed together

Vege
1 cup mixed green and red bell  pepper
1/4 cup sliced mushroom
1/4 cup sweet basil leaves
1/4 cup sliced  onion

Procedure:
Heat Pan add oil garlic saute till turn slightly brown.add all vege  and cook for 2 minutes.mixed shrimp stir for 1 minutes and all done enjoy

Hello

Ingredient

• 1piece silk soft Tufo use the plain tofu, bean curd
• 2tablespoons oil
• 1tablespoon dried shrimps soaked and drained  (if you don't have skip it )
• 1tablespoon spring onion
• 
  
  Seasoning
• 1tablespoon Oyster sauce
• 1tablespoon Soy sauce
• 100ml water
• 1/2teaspoonchicken stock

  Procedure 

  
  Steam tofu at high heat for 5 minutes.  Cover with plastic wrapped steam in the microwave 

  
  

  
  While tofu is been steamed, heat up some oil in a wok .Pour 
  oil directly over the steamed tofu.

   Next bring the seasoning mixture in the wok to a boil.  Then pour over the steamed tofu and oil. Garnish with chopped spring onion 

  Enjoy and serve Hot with Rice
  

  

Summer

Spaghetti Squash  with TOFU

INGREDIENTS

1 spaghetti squash
Olive oil
Sea salt, to taste
Black pepper, to taste
tofu  cut into 1-2 inch pieces



For the sauce:
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
8 ounces baby spinach

PREPARATION

1. Preheat oven to 375˚F/200˚C.
2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
5. Using a skillet, cook theTofu on medium-high heat with a little olive oil for 6-8 minutes until the Tofu slightly  brown . Remove  Tofu  from the pan and set aside.
6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.
7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add Tofu  and cook for 2 minutes. Add spinach and cook for 2 minutes.
8. Using a fork, shred the inside of the squash.
9. Pour sauce over the squash. Serve immediately.
10. Enjoy!