Gourmet the Supermarket Way 2013. That's the name of the menu planner I got from a promo December last year after accumulating some grocery points at the nearest Rustan's Supermarket, where we usually go for our weekly household supplies. Looking at my menu planner makes me realize how swiftly time has passed! It's the 1st day of June and I have just barely written on it.
I'm a collector of notebooks! Some (uhh uhh... many?) of them I haven't used yet. But that's what collections are for, right? Menu planners are no exception to my collection.
Well, I remember telling myself that I would use this year's menu planner for keeping my original recipes. Define original recipes... Recipes that I invent or concoct myself. In my notebook I refer to them as "Eve's Originals." But once uploaded, they then become Garden Chef's property. :)
Let me introduce you to my 2013 menu planner ...
Let's see what's inside...
A daily planner with special events reminder.
Attractive photos of dishes featured on special glossy paper
Recipes of dishes. There are quite a number of recipes for selected dishes one can serve anytime of the day--- breakfast, lunch, dinner or snacks.
Quotes for the day by famous personalities, including chefs
Oh, I almost forgot, it also includes conversion charts. Then, the notes pages where you can keep a diary. But I use these pages to write the drafts of the original recipes I cook. See what I have written inside.
For this post, I'm featuring one very simple and easy recipe I tried lately, a modification of a very native dish we call "laswa". This dish is a favorite and popular dish in the Visayas region of the Philippines where I grew up.
Sauteed Shrimps with Saluyot
1 clove minced garlic
1 medium onion, sliced thinly
1 large tomato, sliced
1 cup shrimps, pre-boiled; skin and head removed and soaked in water to make 1 cup shrimp stock
1 bunch saluyot / tugabang leaves (Corchurus Olitorius or jute leaves)
pinch of salt
1. Spray oil in stainless pan. Saute garlic, onion, tomato and shrimps.
2. Add half of shrimp stock before mixing the saluyot leaves. Simmer for one minute.
3. Add more shrimp stock according to desired consistency.
4. Season with salt. Simmer until saluyot leaves are cooked.
5. Serve with fried or grilled fish or pork.