Mongolian Stir Fry

Dinner was just an hour ago. Late, yes... I taught a class until 8:15pm then had to wait for the MRT. Arrived home at about 9:15pm and started cooking right away. The rice was already cook so everything was easy.

1.5 cups steamed organic red rice
1 handful or two of chopped green & red cabbage and bean sprouts
sliced white onions and minced garlic
2 tbsp vegetarian oyster sauce
1 tbsp sweet soy sauce
1 tbsp light soy sauce
1/2-1 tsp chili sauce/oil

In a very hot nonstick wok, add some oil, 1-2 tbsp, then put the first 3 ingredients and stir fry for 3-4 minutes until everything is mixed together and the vegetables look cooked... add the rest of the ingredients... mixed well... turn off heat and serve immediately.

Yummy.

Dessert was Calea Chocolate cake courtesy of Chona... thanks Chons.

Off to bed now.

Happy Father's Day

Johann and Papa

Garlic Tofu Rice Toppings

Introducing Cafe Mitahara's new dish...

Garlic Tofu Rice Topping...

Buttery and garlicky...

Healthy... nutritious... and best of all... it's vegetarian... (For those who prefer sattvic dishes, we recommend Tofu Rice Topping).

Fits anyone's budget...

For only 75 pesos per serving.

Who said it's expensive to be a vegetarian?

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Now for the real story.

Made garlic rice with my 1-day old steamed organic red rice. Just fried minced garlic, about 1 tbsp, in 1 tbsp soybean oil. When the garlic had browned, I added about 2 cups of the day-old steamed red rice. Seasoned it with light soy sauce and set it aside.

For the topping.

Sauteed 1 tbsp minced garlic, then added the leftover tofu salpicao (Yes, it's been lying in the fridge for 2 straight days... dead prana-wise but then the next ingredient will add some life into it so don't worry :-p)... stir fry for a minute or two... then add about 2 cups of shredded cabbage. I used both green and red cabbage to make the dish more colorful. Stir fried for another minute or two over high heat. Turned off the heat. Tasted it... needed more flavor so I added a tbsp of vegetarian oyster sauce and another tbsp of light soy sauce. Sprinkled chopped fresh cilantro and mixed it in.

The amount was good for 2 servings but mitahara wasn't practiced tonight. I ate it all. :-p First serving as is, second with chili sauce. Bondat!

The Perfect Comfort Food for the Rainy Days

Tofu Salpicao

Monggo with Kalabasa (Squash) & Dahon ng Sili (Chili leaves)

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I just wanted the monggo (mung beans) and then I remembered I still had tofu in the fridge. So I sliced to tofu into small chunks. Minced some garlic... about 2 tablespoons... mixed it to 3 tablespoons of vegetarian mushroom oyster sauce and 2 tbsp light soy sauce. Allowed it to marinate for about 20 minutes... for me, while I was waiting for the monggo to soften.

Fried the marinated tofu in some oil until brown... turned to heat to a minimum and added the marinade. Covered the pan and allowed the tofu to soak in the marinade more. Well that was the idea but I don't think the tofu was able to do that. Anyway, turned off the heat and added some butter... about a 2 tbsp. Added salt and pepper to taste. Serve it over steamed brown rice and top with crispy fried garlic for a more rajastic... err... garlicky meal.

Now for the monggo... I used about 5/6 cups of split mung beans soaked in 3 cups water for about an hour or two. Soaked it before I did my practice early this evening. Did only primary so it was less than 2 hours really but for sure more than 60 minutes.

Discarded the water used for soaking and used another 3 cups of fresh water. Allowed it to boil and soften almost very mushy. I had to add more water because it almost dried out. Not sure how much I added. Another 3 cups is a good estimate ;-). Added the squash chunks and allowed it to soften.

In another pan, I sauteed minced garlic and sliced onions in some oil. Then poured the monggo-squash mixture into it. Added 3-4 tbsp of light soy sauce and some salt & pepper. Mixed in the chili leaves until wilted and I had the perfect Filipino dhal.

Ok, better sleep now as I have an early private class tomorrow.

Om.

5 Veggies You Should Be Eating

1. Onion
2. Garlic
3. Spinach
4. Cabbage
5. Sweet Potatoes

The traditional yogic texts do not recommend onion and garlic as both are rajastic and may disturb the mind in training. The goal of yoga is to still the mind... make it more sattvic... so that one may be able to direct its energy to a greater good.

Modern science, however, has attested to the many health benefits of onion and garlic.

A simple rule: Moderation... Mitahara.

If one is in training, attending a 200-hour intensive... living in an ashram for a couple of days or weeks... attending a meditation retreat... it would be beneficial to stick to a sattvic diet.

Off to the Sunday market at the Lung Center.

Ciao.

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Read Dr. Weil's Tip of the Day here.