- 3 big heads of Baguio Pechay, sliced into thin shreds
- 5 tomatoes, chopped
- salt to your taste
- calamansi juice
- Mix all the ingredients in a bowl.
- Taste and adjust the seasoning to your liking.
Cooking / Garnishes (optional)
1. Substitutions / alternatives:
* Chicken – tenderloins is great, breast also works but won’t come out as sticky.
* Garlic / ginger – 1 tsp garlic / ginger powder (but please try to use fresh, it’s much better. Asian cooking doesn’t use garlic / ginger powder)
* Soy sauce – I use all purpose soy sauce but light or dark also works. Light and Dark Soy Sauce will be labelled as such on the bottle, all purpose just says “soy sauce”. I use Kikkoman. And fish sauce could also be used in place of the soy sauce, but reduce to 1½ tbsp (because fish sauce is saltier)
* Tomato ketchup – Australian tomato sauce can be used
* Oyster sauce – hoisin sauce (but note it has a mild Chinese 5 Spice Powder flavour which is nice)
* Chinese cooking wine (aka Shao Xing Cooking Wine – Asian rice wine used commonly in Asian cooking, available at Asian grocery stores and some fruit & veg stores including Harris Farms) – sub with dry sherry (best option), sake (next best) or mirin or marsala. This is a key ingredient in the marinade. To make it non alcoholic, use 2 tbsp chicken stock/broth PLUS 1 tbsp extra oyster sauce.
* Sriracha – swap out with any other chili paste or finely chopped fresh chili or powder. Add a tiny bit (1 tsp or so) of vinegar (white, malt, apple cider), lime or lemon juice (because Sriracha is the “sour” component in this marinade)
* Brown sugar – white sugar, honey or maple syrup
* Sesame oil – this can be left out.
2. This can also be baked in a 180C/350F oven for around 20 minutes or grilled / broiled on high. It’s also great made as skewers.
3. To make ahead: Place chicken and marinade in a ziplock bag and place in the freezer straight away. Defrost before cooking. The chicken marinades as it freezes / defrosts. Cook per directions. Cooked chicken doesn’t freeze that well – the chicken itself is fine but the marinade flavour fades.
So, kale is good for us. We all know this.
It also tastes great. And there are many ways to prepare it: gratins, casseroles, salads, chips, pesto, smoothies, baked, with quinoa, et cetera, et cetera, et cetera.
In fact, I’m unwaveringly certain that the last thing this blog — let alone the internet — needs is another kale recipe.
But I can’t help it.
I made myself some fantastic spaghetti with kale last weekend and I couldn’t not share it.
It would be just rude to keep it from you. Because you and I have no cooking secrets and it should always be that way.
So where was I? Oh, that’s right, last weekend.
Saturday was my cheat day, also known as the day of the week (either Saturday or Sunday depending on my schedule) where I still work out but I do allow myself to eat whatever I want. Now don’t get carried away, you will never see me wolfing down on a bucket of KFC or a super-sized double Whopper menu.
On my cheat day I usually eat a carb-o-licious meal. Like a big plate of spaghetti. Oh yeah!
And if the spaghetti are gluten-free and served with good-for-you veggies such as salad and tomatoes, it doesn’t feel like cheating at all.
Enters these One-Pot Spaghetti with Kale and Cherry Tomatoes.
A super simple recipe, where raw spaghetti, cherry tomatoes, kale, garlic, and lemon zest are cooked together in single pan, cooking the spaghetti and forming a thick, starchy, and flavorful sauce at the same time.
This technique is internet famous, but this take on the phenomenon is pretty spectacular.
And please believe me when I say that kale never tasted so good.
This is a healthy, quick, and easy pasta dinner that is also endlessly adaptable. You can toss in some fresh chopped herbs, or sub the Parmesan with nutritional yeast (to make it vegan) or crumbled feta (to give a Greek flavor). Your call.
1 lb / 453 gr spaghetti (I used gluten-free Garofalo spaghetti)
1 lb / 453 gr cherry tomatoes, halved
1 bunch of kale, destemmed and chopped
Zest of 2 lemons
4 tablespoons olive oil
2 teaspoons fine grain salt
Pinch of red pepper flakes (optional but highly recommended)
Salt and pepper to taste
Grated Parmesan cheese for serving
One serving yields 443 calories, 13 grams of fat, 75 grams of carbs, and 9 grams protein.
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :)
"Life is uncertain. Eat dessert first." -Ernestine Ulmer Read More…