FOUR SEASONS with
QUAIL EGG
Preparation Time Cook Time Total time Serving Cost
15 30 45 4 280
Ingredients:
1 tsp vegetable oil
1tsp chopped garlic
2 tsp chopped onions
1/4 cup onions cut in halves
1/4 cup red and green bell pepper
1/4 cup carrot cut in cubes
1/4 cup cauliflowers
1/4 cup sayote or vegetable pear 1/4 cup broccoli
1/4 cup chicharo
1/4 cup shrimp
1/4 cup chicken liver
1/2 or 300g chicken
1 (198g) mushroom
1 tsp cornstarch dissolve in 1/4cup water
Salt and pepper to taste
Direction
1. Heat oil in a pan. Sauté the garlic and onion.
2. Once the onion gets soft, continue to sauté until the chicken
turns light brown.
3. Add the shrimp. Pour-in water. Let boil. Cover and cook until
the water reduces to half.
4. Add the cauliflower florets. Stir and add the carrot slices.
Gently stir until the ingredients are well blended.
5. Add the bell peppers and cabbage. Stir-fry for 3 to 5 minutes.
6. Sprinkle some salt and pepper. Stir and cook for 3 minutes.
7. Combine the cornstarch with ½ cup water. Stir until the
cornstarch is diluted. Pour on the pan. Continue to cook while
stirring until the texture of the sauce thickens.
8. Simmer till vegetable are tender but do not
over cooked it.
9. Add the quail eggs. Transfer to a serving plate.
10. Serve. Share and enjoy.
Fluffy Squash Pancakes
Made by Lite G. Chua
Prep time Cook time Total time
5 mins 10 mins 15 mins
Ingredients:
1 cup coarsely shredded squash, peeled
3 eggs
1 cup flour
1/2 cup Evaporated Milk
1/4 cup water
1/2 cup Buttermilk
1/2 tsp baking soda
1/2 tsp sugar
1 tsp salt
Margarine for frying
Instructions
1. Whisk the flour, buttermilk, sugar and salt together in a
mixing bowl.
2. Beat in the eggs.
3. Add evaporated milk and squash to the bowl and
stir until just combined.
4. Heat the skillet with margarine over medium high heat.
5. Pour the batter onto the hot skillet using a
¼ measuring cup.
6. Wait until bubbles form on the top of the pancakes
and the edges look dry.
7. Flip once, cook for another few minutes until
golden brown and remove from the heat.
8. Place onto the plate lined with paper towel
to soak up excess oil.
9. Serve immediately topped with
raw honey or jam.
Preparation Time Cook Time Total time
15 30 45
Ingredients:
1 tsp vegetable oil 1/4 cup broccoli
1tsp chopped garlic 1/4 cup green beans
2 tsp chopped onions 1/4 cup chicharo
1/4 cup onions cut in halves 1/4 cup shrimp
1/4 cup red and green bell pepper 1/2 or 300 chicken
1/4 cup carrot cut in cubes 1 mushroom (198g)
1/4 cup cauliflowers 1 tsp cornstarch dissolve in 1/4cup water
1/4 cup sayote or vegetable pear Salt and pepper to taste
Direction
1. Heat oil in a pan. Sauté the garlic and onion.
2. Once the onion gets soft, continue to sauté until the chicken turns light
brown.
3. Add the shrimp. Pour-in water. Let boil. Cover and cook until the water
reduces to half.
4. Add the cauliflower florets. Stir and add the carrot slices. Gently stir until the
ingredients are well blended.
5. Add the bell peppers and cabbage. Stir-fry for 3 to 5 minutes.
6. Sprinkle some salt and pepper. Stir and cook for 3 minutes.
7. Combine the cornstarch with ½ cup water. Stir until the cornstarch is diluted.
Pour on the pan. Continue to cook while stirring until the texture of the sauce
thickens.
8. Simmer till vegetable are tender but do not over cooked it.
9. Add the quail eggs. Transfer to a serving plate.
10. Serve. Share and enjoy!:
