Although food is an important requirement for the daily, chances are, if you are working full time and in-charge of the cooking at home, cooking might be a tiresome activity for you. No worries, here are three quick, easy, and yummy meals for people who hate cooking:
Recipe by Panlasang Pinoy
1 lb Lechon kawali sliced
1 piece Knorr Shrimp Cube
12 pieces sitaw cut into 2-inch length
1/2 piece kalabasa cubed
12 pieces okra
1 piece Chinese eggplant sliced
1 piece ampalaya sliced
1 piece kamote cubed (optional)
2 pieces tomato cubed
2 thumbs ginger crushed (optional)
1 piece onion chopped
4 cloves garlic crushed
2 teaspoons bagoong alamang
2 ½ cups water
3 tablespoons cooking oil
¼ teaspoon ground black pepper
- Heat cooking oil in a pot. Saute onion and garlic. Add ginger and continue to cook until the onion softens.
- Add lechon kawali. Saute for 1 minute.
- Pour water. Let boil.
- Add Knorr Shrimp Cube. Cover the pot and cook in medium heat for 20 minutes.
- Add tomato and bagoong alamang. Stir. Cover the pot. Cook for 3 minutes.
- Put the kalabasa and kamote into the pot. Cook for 7 minutes.
- Add sitaw, okra, ampalaya, and eggplant. Stir. Cover the pot and cook for 5 minutes.
- Season with ground black pepper and add remaining Lechon kawali. Cook for minutes.
- Transfer to a serving plate. Serve. Share and Enjoy!
Spicy Tofu Curry
Recipe by Budjoy Cooks
3 blocks of tofu (cubed)
1 bowl of kangkong leaves
2 big potatoes (unpeeled, cubed)
1 big carrot (peeled, cubed)
3 big tomatoes (quartered)
2 onions (quartered)
4 cloves of garlic (chopped)
4 red chili (chopped)
3 bay leaves
3 tablespoons of curry powder
1 1/2 cup of coconut milk
1/2 cup water
– Deep fry the tofu until cooked, drain, set aside
– Deep fry potatoes, drain, set aside
– Boil water and pour over the kangkong leaves for about 10 minutes, drain, set aside
- Sautee garlic, onion, bay leaves, and chili until the onions become soft then add in the tomatoes and season with a bit of salt and pepper.
- Add a splash of water and mash the tomatoes until they turn into a paste
- Mix in the carrot, sautee for a couple of minutes.
- Add in the mushroom and potatoes, mix gently for a couple of minutes.
- Put 3 tablespoons of curry powder into the pot and stir.
- Pour in coconut milk and stir.
- Add and adjust seasoning depending on your preference.
- Once you find your preferred taste, pour in 1/2 cup of water and bring the curry to a boil until the vegetables are cooked.
- Bring to a simmer and add in the kangkong leaves, let simmer for about 5 minutes.
- You can choose to add the cooked tofu at the end or just plate it separately. Serve on top of hot rice.
Creamy Tuna Pesto Pasta
Recipe by hannafernando
1 pack McCormick Pesto Pasta Mix
2 fat cloves of garlic, crushed/finely chopped
3-4 “pinches” of Maggi Magic Sarap (optional)
6 tbsp oil
1 cup all-purpose cream
1/4 cup water
1 can tuna, drained (1/2 I used in the sauce, 1/2 I used as garnish/ topping, I used Century Tuna chunks in water)
300 g Pasta, cooked according to package instructions
- Saute chopped garlic in 2 tbsp oil until slightly browned. Add half the tuna and toss. Add some Maggi Magic Sarap (optional).
- Pour in the rest of the oil, water, and cream. Gradually add the Pesto mix while stirring until ingredients are mixed well.
- Mix thoroughly until warm, do not boil.
- Toss in the pasta.
- Top pasta with the leftover tuna, sprinkle with Parmesan cheese to taste.
- Serve and enjoy!