“Thank you very much” is a polite way of acknowledging a beautiful gesture or something good. Cebu is thankful for the new quarantine category given to the city: MGCQ or merry, grateful, careful, quenched.
At last the family’s thirst for some freedom has been quenched. We go out merrily now, but still full of care: Mask, check; Face shield, check; Alcohol spray, check. We’re grateful.
To start off on the right foot, the family had a big bowl of chopsuey for lunch this week, the recipe of which I am sharing.
MGCQ VEGGIE MUCH. Chopsuey is an easy dish to prepare. It almost requires no chef-like skill in cooking. Be that as it may, there are chopsuey dishes that have outstanding flavors. But don’t be dismayed. Whatever the outcome, the steaming hot plate of mixed vegetables will still please everyone. Pair it with cold fresh fruit juice.
For that nutty twang, add sesame oil. If you like, add mushrooms, young corn, shrimps, squid or whatever else you fancy.
Recipe: Two pieces chicken breasts, sliced into strips; three pieces garlic, minced; one large red onion, minced; one cup chicken or vegetable stock; one cup each cauliflower and broccoli florets; one cup each carrot rounds and chopped cabbage; one each small red and green bell peppers, sliced into squares; three tablespoons oyster sauce (or to taste); one teaspoon sesame oil; salt and pepper.
Heat a wok a bit, then add cooking oil. Saute onion and garlic. Add the chicken strips till they lose their pink color. Add the cauliflower. Toss to mix. Add the broccoli, carrots, cabbage and oyster sauce. Mix well. Add the soup stock. Allow to boil. Then add slurry (one cup water mixed with one tablespoon corn flour). Season with salt and pepper.
Be merry, grateful, careful, quenched. Eat well!