It’s the Lenten season, but I can barely feel the summer heat. Most of us are probably heading to the beach or making other plans on how to spend their summer vacation. Yet, there are still some people who consider observing the Holy Week in a more traditional way. My family is not Catholic, but I studied in a Catholic school from kindergarten to high school so I’m not completely ignorant on Catholic traditions.
Catholic or not, it doesn’t matter. I’m sure you’ll enjoy our recipe today. It’s called Bean Sprouts Stir Fry or in vernacular, Ginisang Togue. I like this with pork, hence the picture, but for those who will practice a no-meat diet during the season, or perhaps you’re a vegetarian, simply remove the meat from the list of ingredients. Besides, it has bean curd or tofu as a substitute. Either way, it’s equally satisfying as a main dish or a side.
I have a tooth ache since last night. It’s nice to know that we have creamy chicken macaroni sopas (soup) for dinner.
I know, I know, this is best served during the rainy or chilly seasons, but who cares? I want to enjoy a warm bowl (or two) of creamy chicken macaroni sopas despite the blistering weather lately. Besides, I can only chew on one side of my mouth, so this is the best option, or I starve to death.
I hope you enjoy this recipe. In my case, I’m waiting for my tooth fairy.
What other ways to make your Sundays even better (and sweeter) than to whip up some dessert, right? This is your cheat day so forget the sugar and calories. Besides, what we’re about to prepare is fruit based. Buko (coconut) salad is very, very easy to make you can do this blindfolded. This is great for those special occasions or even as a weekend treat.
Here’s the recipe: