Chicken Stew

Chicken Stew1

I really don’t have a specific name for this dish as I cooked it without any particular recipe in mind. I looked at the fridge and checked the meats stocked inside. There are pork, beef and chicken inside, I took out the chicken and for a while thought that frying is the easiest way to cook it, but I’m feeling a little inspired today to concoct something out of what I just have in the kitchen.

Okay, I would be needing some veggies and flavorings for the ingredients. Checking the pantry; we have soy sauce, oyster sauce, Worcestershire, salt and pepper for seasonings, fine. How about the veggies? I don’t have any in the chiller, yup, I haven’t been in the market for sometime due to bad weather as it was raining almost everyday. Good thing, the vegetable vendor who regularly passes by our place came by. I bought potatoes and bell pepper, with these plus some of the seasonings in the pantry I can create something new from scratch, I hope… lol.

So here we go!

For the ingredients:

  • Chicken – approx. 1 kilo – chopped into serving sizes
  • Bell pepper – julienne
  • 3-4 med. size potatoes – quartered
  • 1 med. size onion – minced
  • 2 tbsp.  soy sauce
  • 1 tbsp. oyster sauce
  • 1 tbsp. brown sugar
  • salt and pepper to taste
  • 1 cup water

Chicken Stew copy


In a deep sauce pan, mix all the ingredients – chicken, onion, soy sauce, oyster sauce, bell pepper, brown sugar,1 cup of water and ground pepper. Simmer until the chicken is cooked, add a little water if needed when you put the potatoes, simmer again until potatoes are done and stock reduced to sauce. Taste it and add salt if needed.

Note: you can add more or lessen the amount of seasonings according to your taste as there are no exact measurement when I cook, I just put it for your guidance.

Happy cooking, hope you like it…

Four Factors to Find the Right Online Restaurant Supply Company

photo credit:

photo credit:

With all the different suppliers eager to fit the needs of every type of food service operation, it is easy for potential buyers to find themselves trying to make a decision on where to make their purchases. While finding a great restaurant supply online is a relatively simple process, evaluating the company behind the website can be a little more difficult. Shoppers should take a look at customer opinions, time in business, available inventory, and the presence of a helpful staff before a decision is reached.

Time in Business

Since starting an internet supply company is not a simple process, buyers and restaurant owners should take a look at how long a given site has been in operation. In general, wholesalers that have been around for a decade are more can make great partners, but upstarts with spotty histories might be worth avoiding.

Available Inventory

The benefit of an online wholesalers is the presence of a tremendous amount of available styles, equipment, and supplies. When wholesale companies have a large amount of products available, the restaurant owner has a better chance of find the perfect item required. After all, one-stop shopping is a major benefit of online purchasing.

Customer Opinions

Online review sites, social media, and customer testimonials are great ways to judge the efficiency of any online operation. Doing a little background checking before committing a large investment of cash to an unfamiliar company makes good business sense. Plus, evaluating the experience of other customers is an indication of how everyone is treated at the wholesaler.

Helpful Staff

The presence of a helpful staff is a great benchmark of a quality organization. Returned phone calls, answered emails, or live assistance can be the difference between making a purchase and heading somewhere else. When the staff cares enough to go the extra mile, customers can be assured they will be treated well throughout the entire transaction.
In the end, a helpful staff, positive customer opinions, a large selection of inventory, and a few years in business assures that the restaurateur is at the right location. Equipment and supplies matter in the food service industry, and finding a partner that is able to address those needs is equally vital to the operation. When quality and timing matter, owners need to know they have a vendor they can count on. Taking the time to find the right online warehouse can help a business succeed.

Eggplant Omelet with Ground Pork

Eggplant omelet

My favorite eggplant recipe, this one has ground pork as main ingredient, so without further adieu, here’s the recipe.

Since we don’t use gas anymore (we’re using induction stove) and supposed to be the eggplant/s is to be broiled in direct fire to remove the skin and give it a smokey flavor, it was just boiled to cook instead and the skin remained intact (I heard it can also microwaved). Now that the eggplants are cooked, set it aside.

Ingredients :

  • 1/2 kilo ground pork
  • minced garlic
  • minced onion
  • 1 chopped tomato
  • 3 eggs
  • salt and pepper to taste
  • 3-4 eggplants (cooking instruction/s as mentioned above)

Cooking preparation:

  1. Saute ground pork with garlic, onion and tomato, until cooked. Season with salt and pepper, let cool.
  2. Beat eggs in a separate container then add to the cooked ground pork, mix well together.
  3. Get the eggplants and cut in the center and open it up. Place in hot oil facing upward, pour 3-4 tbsp of the mixture on top and wait until the bottom side is cooked and carefully turn on the other side to cook the top part. Remove from heat and place in paper napkin to remove excess oil.
  4. Serve with steamed or fried rice with soy sauce and calamansi juice dip (toyo’t calamansi).

Having this meal just made my day even if it was raining cats and dogs outside due to the latest typhoon havoc in the country, but nevertheless the bad weather didn’t give me a hard time to find the best lighting effects at musician’s friend online store we need for our upcoming event, thank goodness. :)

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