Stir Fried Baguio “Gulay”
STIR FRIED “BAGUIO GULAY”
(QUICK STIR FRYING OF VEGGIES ENDEMIC TO BAGUIO)
Baguio is the northernmost part summer capital of the Philippines, year-round tourist habitué,
5062 ft. above sea level shivering with 10-14deg.F
on cold months of mid October to early February.
Major economic subsistence are orchids and various colorful flowers, handicrafts,
fresh and preserved fruits and vegetables.
Quest for “Gulay” (vegetables) exhumed out of me
as I always wish of trekking up north to this city
amid reports of 14deg.F temp…and further dropping.
The urge geared me to a nearby supermart to get my raw mats.
One thing nice with our setting is the availability of veggies
in small plastics enough for 1 cooking.
Oh heck, there were no: cabbage, sayote (chayote) and Baguio pechay.
(you can add these mentioned veggies in your trial recipe)
Okidok, I suggested to myself and went ahead with what were available.
I consumed the serving in the pic with 2 shots of my fave red wine.
(QUICK STIR FRYING OF VEGGIES ENDEMIC TO BAGUIO)
Baguio is the northernmost part summer capital of the Philippines, year-round tourist habitué,
5062 ft. above sea level shivering with 10-14deg.F
on cold months of mid October to early February.
Major economic subsistence are orchids and various colorful flowers, handicrafts,
fresh and preserved fruits and vegetables.
Quest for “Gulay” (vegetables) exhumed out of me
as I always wish of trekking up north to this city
amid reports of 14deg.F temp…and further dropping.
The urge geared me to a nearby supermart to get my raw mats.
One thing nice with our setting is the availability of veggies
in small plastics enough for 1 cooking.
Oh heck, there were no: cabbage, sayote (chayote) and Baguio pechay.
(you can add these mentioned veggies in your trial recipe)
Okidok, I suggested to myself and went ahead with what were available.
I consumed the serving in the pic with 2 shots of my fave red wine.
Prep time: 15mins.
Cook time: 13mins.
Total time: 28mins.
Makes/Serves: 3-4
Cooking medium: casserole, frying pan
Special instruction(s): This is a very quick stir-fry process. Be ready with your arm muscles.
INGREDIENTS
12 pieces quail eggs
¼ kilo clean baby potatoes
1 piece red bell pepper, sliced
1 piece green bell pepper, sliced
¼ kilo snow peas (“chicharo” / “sitsaro”)
4 pieces baby carrots, de-skinned, sliced
1 small bunch broccoli, cut to serving bites
5 cloves crushed, sliced garlic
1 small white onion, minced
2 grams salt
2 grams ground black pepper
20 ml. red wine (any)
20 ml. tap water
50 grams oyster sauce
50 ml. soya or palm oil
PROCEDURES:
1. In a casserole, pour in baby potatoes and quail eggs. Add tap water enough to cover just top of contents.
Under medium heat, boil for 10 minutes.
2. Run cold tap water, scoop out, de-shell quail eggs and set aside together with potatoes.
3. In low setting, heat oil in pan. Pour in garlic and onion together. DO NOT BROWN.
After about 4 tosses and tumbling, add in carrots. Consistently toss for 1 minute.
4. Add potatoes, resume continuous tumbling for 1 minute.
5. Add broccoli, peas, bell pepper, eggs, salt, black pepper. Toss for 30 seconds.
6. Add wine, water and oyster sauce. Tumble for 30 seconds.
7. DONE. Serve your healthy, delectable, filling, fiber-rich veggy concoction.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
Cook time: 13mins.
Total time: 28mins.
Makes/Serves: 3-4
Cooking medium: casserole, frying pan
Special instruction(s): This is a very quick stir-fry process. Be ready with your arm muscles.
INGREDIENTS
12 pieces quail eggs
¼ kilo clean baby potatoes
1 piece red bell pepper, sliced
1 piece green bell pepper, sliced
¼ kilo snow peas (“chicharo” / “sitsaro”)
4 pieces baby carrots, de-skinned, sliced
1 small bunch broccoli, cut to serving bites
5 cloves crushed, sliced garlic
1 small white onion, minced
2 grams salt
2 grams ground black pepper
20 ml. red wine (any)
20 ml. tap water
50 grams oyster sauce
50 ml. soya or palm oil
PROCEDURES:
1. In a casserole, pour in baby potatoes and quail eggs. Add tap water enough to cover just top of contents.
Under medium heat, boil for 10 minutes.
2. Run cold tap water, scoop out, de-shell quail eggs and set aside together with potatoes.
3. In low setting, heat oil in pan. Pour in garlic and onion together. DO NOT BROWN.
After about 4 tosses and tumbling, add in carrots. Consistently toss for 1 minute.
4. Add potatoes, resume continuous tumbling for 1 minute.
5. Add broccoli, peas, bell pepper, eggs, salt, black pepper. Toss for 30 seconds.
6. Add wine, water and oyster sauce. Tumble for 30 seconds.
7. DONE. Serve your healthy, delectable, filling, fiber-rich veggy concoction.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
Your recipes are awesome. Please keep them coming!