funny side up

Crunch. Crunch. Crunch.  The humble cabbage 🥬 is elevated roasted style. A perfect pair for body-building proteins in steak or fried form. For this first 2 tries:  i sauted it, i conquered.  Then i toasted it, conquered even more 😜 📝 Steps:  Wash cabbage & drain well. 1. Slice into wedges, about 3/4 inch, abd keeping the core intact so it does not fall apart.  2. Preheat toaster / oven to 200°C for 5mins. ... while oven is prepping, continue below: 3. Place into a mixing bowl, sprinkle some olive oil, dash of salt & pepper, and preferred spices. (We added chili flakes, smoked, paprika, and oregano. Make it complement the main dish. ) 4. Line the oven tray with baking paper, and gently place the wedges.  5. Toast for 15minutes on each side. Verdict : - toasted version for the win!  - mind tho, if not toasted enough, cabbage wedges get a bit chewy in the thicker parts. If time is of no issue, then toast longer.  But you may consider julli...

Kabocha, kalabasa, pumpkin....🎃 This vegetable is part of my family. In my childhood, my mum cooked this as part of DinengDeng or Pinakbet dishes, ode to her Ilocano roots. Law-oy or Utan Sinabawan is how my own brood enjoys it now. A very nice twist from the typical Pinoy way of cooking kalabasa is to serve it roasted; a quite common way of prepping it in cool autumn or winter in some places in Japan, or the US. Here's our take; thanksgiving vibes anytime of the year. 🍂 Ver2- Butter & Soy Sauce  8   oz   Kabocha squash 1   Tbsp   butter 2   tsp   soy sauce 1   tsp   Mirin 1   tsp   sugar black pepper   grounded Steps: Cut Kabocha in half, and remove seeds and fibers from the center. Carefully slice into 1/4" thick pieces, about 1" x 2" in size. Heat a frying pan at medium low heat, add butter, and put Kabocha slices in a single layer in the pan. Cook 2-3 minutes on one side, turn over, and cook an...