Seared Scallops and Snow Peas

Seared Scallops and Snow Peas

One morning, my mother came from the market and deliberately woke me up just to tell me she bought some scallops from her friend who sells fresh seafood. lol. I’m not sure if I should be happy or mad with her information but all I know was that I’m still sleepy and I’ll deal with it later.

But my urge for making another recipe overruled the comfortability of my bed. So I popped out of it and went straight to the kitchen. Scallop is something we, most Filipinos, do not put first on the list of our groceries or more often that not, it doesn’t make into the list at all! Lol.

So, gathering whatever ingredients I can include. Here’s what I found.

Ingredients:

8 sea scallops (dried)

1 cup snow peas (trimmed)

2 cloves garlic (thinly sliced)

1 chili (julienned)

1/4 cup peas

Scallions

1 tablespoon vegetable  oil

1 tablespoon unsalted butter

Salt and pepper

Method:

1. Clean and pat dry the scallops. Season it with salt and pepper.

2. In a hot non-stick pan, add the butter and oil. Make sure the the pan is hot before placing the scallops.

3. Sear the scallops by placing flat-side down in the pan, 2-3 minutes per side. Do not over crowd the pan. If you are cooking plenty of scallops you may want to cook it in batches. Set aside the scallops.

4. Using the pan and oil where the scallops were cooked,  add the garlic, chili, peas, snow peas and scallions. Cook until snow peas are tender. Do not overcook. Add salt and pepper according to taste.

5. Slide in vegetable in a clean plate and place the scallops on top. Serve.

Enjoy!

Sweet Peas And Misua Soup

Misua with sweet peas

I found a lot of sweet peas in the fridge and I thought of cooking it before it spoils. I also found a leftover bell pepper on the fridge so might as well include it on my menu. Lol. I made a soup as I was feeling cold. This soup can actually be partnered with a rice. Lol. We Filipinos just love rice with any food. Even our desserts are made from rice! Lol.

Ingredients:

5oz. Misua (thin Chinese flour noodles)

250g ground pork

4 cups water or broth (pork, beef or chicken)

1 medium potato (diced)

150g sweet peas

1 small red bell pepper (diced)

2 whole eggs (medium)

2 cloves garlic (minced)

1 medium onion (minced)

Fish sauce

Black pepper (ground)

2 tablespoons cooking oil

Method

1. In a pot, brown the pork, add in the onion and garlic, sauté.

2. Add in potato. Pour in water or broth. Cover the pot and let in simmer for 5 minutes.

3. Stir in the red bell pepper, sweet peas and misua noodles. Season (fish sauce and ground pepper) according to taste.

4. Turn off the heat and break the eggs into the pot. Stir until eggs are set.

5. Serve  hot.

Enjoy!

Eggplant and Peas Curry

Eggplant and Peas Curry

I love Indian food because of their spices. I love putting spices on every dish I make. In my opinion, it gives a distinct difference that makes the dish more palatable. I’ve come to love indian spices because my Mom’s best friend is an Indian. When I was a kid I can very much remember how much Indian food had been served on the table whenever we visit their house.

I wanna share a vegetarian recipe. No. I am not a vegetarian but I love my vegetables. There are times that I would do no-meat for a week. And this is one of those days. Lol.

Ingredients:

2 large chinese eggplant (diced))

200g peas (green peas or chick peas)

2 medium tomatoes (halved)

1 medium onion (chopped)

1 1/2 teaspoons curry powder

4 leaves of basil (chopped)

1/2 teaspoon coriander powder

1 teaspoon ginger (minced)

1 tablespoon oil

1 chili pepper (chopped)

1 1/2 cups of water

Salt and pepper

Method:

1. Sauté onions, tomatoes and ginger in oil.

2. Add in eggplant, curry powder, coriander and chill pepper. Stir for 2 minutes.

3. Add the water, salt and pepper. Let it simmer until eggplant is tender.

4. Stir in the peas and have it simmer for 4 minutes (I like that the peas have thickened the sauce)

5. Turn off heat and stir in the basil. Serve over steaming hot rice.

Enjoy!