top of page

"Stew's Up?...Toy around with this variety that is truly P'noy (Filipino)..."

  • Danny Peter Flores
  • Oct 16, 2017
  • 1 min read

Our Veggie Stew:

Ingredients:

[1] stewing beef bone with marrow in bone

[2] oyster mushrooms

[3] banana eggplant in round tortes (in beaten egg & deep-fried)

[4] tofu cube squares (in beaten egg & deep-fried)

[5] okra in pinwheeled slices (in beaten egg & deep-fried)

[6] chayote fingers (peeled) from Mexico

[7] green and red sweet banana chillies (medium hot)

[8] beef consomme in a can

[9] salt & pepper

[10] Worcestershire Sauce (R)

[11] canola oil

[12] garlic

[13] oignon

Prep the veggies and saute in a stew pot with garlic and oignon until done and then

add meat, and and then simmer for 15 mins. on low-medium heat until hot and serve

by ladling out into bowls.

Serve with hot crusty bread (e. g. Spanish pan de sal) with margarine.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

bottom of page