Forum Support Tommy T. Posted March 20, 2020 Forum Support Posted March 20, 2020 I was at a restaurant a few years ago that had a buffet... It was a Korean restaurant and they used to often have spinach with canned tuna. I tasted it and sort of created my own recipe around the flavours that I picked up - rightly or wrongly. This is fairly quick and easy to make and goes perfectly with some rice - cheap to make too! So it is: One or two cans of tuna - to preference - I usually use two and I prefer tuna in spring water rather than in oil One package of fresh, local spinach - I have added kamote leaves too and it is even better then! A few red, green and/or yellow peppers - they add colour and texture and flavour 1/2 yellow onion sliced thinly across and cross cut a few times - could be one or two red onions, if you wish Several cloves of garlic - I used 6 last time - crushed and minced but not too finely Maybe one inch of fresh ginger, chopped coarsely Peanut oil is best, but any oil will do Sesame oil - to taste - I add a lot because I really enjoy that flavour Soy sauce - I use the low salt version of Kikomman Hoisin sauce - this is a recent addition...never tried it before, but 1 tbsp added a nice flavour and Filipinas will love the sweetness!!! And I always use jasmine rice - it has a pleasing fragrance and taste for me - but pick your own favourite Heat your wok or skillet until almost smoking then add ginger, onion and garlic all at once - it works... Stir fry until onion is soft and ginger is fragrant. Do NOT burn the garlic! Reduce heat a bit then add peppers and continue to stir fry a minute or two. Add canned tuna and stir it around well so it doesn't stick to the pan. Add the spinach and kamote - a small bunch at a time so you can stir it without losing it over the side. Reduce the heat a bit more and add a splash of soy sauce to help hydrate and cook the spinach without burning it. As soon as the spinach has withered, cut the heat, sprinkle on the sesame oil to taste and add one tablespoon of hoisin sauce or at least a teaspoon of sugar... Stir it up well and then serve onto rice and enjoy... Bon appetite! 5 Link to comment Share on other sites More sharing options...
Huggybearman Posted March 20, 2020 Posted March 20, 2020 That looks, and sounds, very tasty. 1 Link to comment Share on other sites More sharing options...
Jack Peterson Posted March 20, 2020 Posted March 20, 2020 2 hours ago, Tommy T. said: One package of fresh, local spinach - Ah! of course, you were a sailor 1 2 Link to comment Share on other sites More sharing options...
Forum Support Tommy T. Posted March 21, 2020 Author Forum Support Posted March 21, 2020 Reviewing this recipe a bit later... I realized I forgot to say to put maybe two tablespoons of the peanut oil in the wok or pan at the beginning... Sorry for the omission. So you need to put in the peanut (or other oil) first into the wok or pan... then heat and add the onion, ginger and garlic and then carry on... Link to comment Share on other sites More sharing options...
Popular Post Huggybearman Posted March 21, 2020 Popular Post Posted March 21, 2020 (edited) 1 hour ago, Tommy T. said: Reviewing this recipe a bit later... I realized I forgot to say to put maybe two tablespoons of the peanut oil in the wok or pan at the beginning... Sorry for the omission. So you need to put in the peanut (or other oil) first into the wok or pan... then heat and add the onion, ginger and garlic and then carry on... Damn, Tom! I wish you had told us that before I started following your recipe........ Edited March 21, 2020 by Huggybearman 6 Link to comment Share on other sites More sharing options...
Forum Support Tommy T. Posted April 16, 2020 Author Forum Support Posted April 16, 2020 Today's lunch is a small salad - mainly to start using up some veggies before they become science projects in the refrigerator. 3 1 Link to comment Share on other sites More sharing options...
Popular Post Jack Peterson Posted April 16, 2020 Popular Post Posted April 16, 2020 7 minutes ago, Tommy T. said: Today's lunch is a small For me Simple 5 1 Link to comment Share on other sites More sharing options...
Forum Support Tommy T. Posted May 2, 2020 Author Forum Support Posted May 2, 2020 Continuing this thread... I am getting coronavirus fatigue and ran out of Tanduay. So now our solace is food...mostly. L does not drink anything except a bit of beer or wine. No more wine, only a bit of beer to share... So our simple brunch yesterday: Scrambled eggs with bacon, cheddar cheese, Tabasco (chipotle and habanero version) and yogurt (since ran out of sour cream) plus fried potatoes with onion, garlic and paprika. Cold water with lemon slice to be a bit healthy after all that... Virus? What virus... We have good, tasty food! 3 Link to comment Share on other sites More sharing options...
JDDavao II Posted May 2, 2020 Posted May 2, 2020 That's the way right there, Tommy! My wife went to SM the other day so my mother-in-law has been making a lot of pork lately. Yesterday for lunch it was pork chops simmered with pumpkin. Last night it was fried pork coated with a commercial coating. Today for lunch it was pork shank simmered with more pumpkin. Some times I feel like I can't cook in my own kitchen because everything is where she wants it but I will say that Mama Luz is a really good cook. She makes this beef, potato and cheese bake that just slays me. This last time she put an S&R Hungarian sausage in the mix. It was soooo good! 1 1 Link to comment Share on other sites More sharing options...
insite Posted May 2, 2020 Posted May 2, 2020 Last night - How about some homemade coarse wholewheat brown bread loaf and smoked / marinated BBQ pork sosaties ? Yes please - Yummy . Tonight - Chicken Tika Masala , Basmati Rice and Paratha ? OK - if you insist ......... 3 1 Link to comment Share on other sites More sharing options...
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