Tuesday 28th January 2019. Mathieu des Longchamps with a new album and Sara cooking Chinese.
January 28, 2020
In the second hour today we have with us Mathieu des Longchamp, For the release of his album “I live in Panama” (recorded between Panama City and La Guaira), an adventurous journey was organized in order to shoot a documentary in the land of his childhood. The objective is that the media can cover this journey for several days to promote the multicultural aspect of the project which will accompany the release of the album.
Mathieu performs La Guaira live in the TBS Studio.
In the last hour hour as always on a Tuesday Feisty Foodie Sara is with us and we continue the theme of Chinese New Year with some Chinese recipes. Some fun and easy Chinese recipes for you to try at home! You’re best bet if to use a wok, if you have one.
Basic Fried Rice, ready in 10 minutes!
- 1 to 2 green onions (as desired)
- 2 large eggs
- 1 teaspoon salt
- Pepper (to taste)
- 4 tablespoons oil (for stir-frying, or as needed)
- 4 cups rice (cooked and cold)
- 1 to 2 tablespoons light soy sauce (or oyster sauce, as desired)
- Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.
- Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
- Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauceor oyster sauce as desired.
- When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
Note: Traditionally, the Chinese do not add soy sauce to the rice. If you like, you can serve the dish plain, without the soy or oyster sauce.
TIP: If you want to add some protein or veggies, so ahead, just make sure to cook them first and add them in at the end. Fold to incorporate.
Chinese Stir-Fry Beef With Three Vegetables: Ready in less than 30 minutes!
This recipe for Chinese stir-fry beef with three vegetables features an interesting contrast of textures and flavors that pleases both kids and adults. Marinated tender flank steak is stir-fried with bok choy, mushrooms, and red onion in a flavorful dark soy sauce with rice wine or sherry sauce. Not only is this delicious but, since the number three symbolizes prosperity in the Chinese culture (and there are 3 vegetables), it’s considered a lucky dish.
For the Marinade
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine (or Shaoxing rice wine or dry sherry)
- 1/4 teaspoon sesame oil
- 1 tablespoon cornstarch
- For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon sugar
- 1 tablespoon dry sherry (or rice wine)
For the Stir-Fry
- 1 pound flank steak (or top sirloin beef, thinly sliced)
- 4 to 5 tablespoons neutral oil (such as vegetable or canola)
- 1 clove garlic (crushed and chopped)
- 1 teaspoon fresh ginger (minced)
- 1/2 cup onion (chopped)
- 2 bok choy stalks (leaves separated, leaves and stalks cut diagonally)
- 1/2 cup fresh mushrooms (washed and thinly sliced)
- Optional: 2 green onions (sliced diagonally)
- In a large bowl, whisk together light soy sauce, rice wine, sesame oil, and cornstarch
- Add the sliced beef to the marinade, coating all sides, and let rest for 15 minutes
- Make the sauce: In a small bowl, whisk together dark soy sauce, light soy sauce, sugar, and dry sherry. Mix well until the sugar is dissolved. Set aside
- Heat a wok and add 2 tablespoons of oil. When the oil is hot, add the beef, discarding the marinade. Stir-fry until it is nearly cooked
- Remove beef from the wok and drain on paper towels
- Clean out the wok, reserving 2 tablespoons cooking juices (or more if desired) to add to the sauce later
- Add 2 to 3 tablespoons oil to the wok. When the oil is hot, add the garlic and ginger and stir-fry briefly
- Add the chopped onions and stir-fry until they are tender
- Then add the bok choy stalks and stir-fry a bit longer.
- Next, add the mushrooms and then the bok choy leaves.
- Push the vegetables up to the side, re-stir the sauce, and pour it into the middle.
- Turn up the heat, push the vegetables back into the sauce, and mix well.
- Return the cooked beef to the wok and mix again.
- Stir in the green onions, if using.
- Serve hot with rice.
- TIPS: Before cooking, separate the bok choy leaves from the stalks. Add the stalks to the wok first, as they take longer to cook. The leaves can be tossed in and wilted last minute to avoid overcooking.
- Add or substitute other vegetables as you wish. Carrots and broccoli make a nice addition but will need to be either sautéed longer or blanched first for an al dente tooth.
Vegetable Chow Mein: ready in 20 minutes! (my favorite noodle dish)
- 1/2 lb. fresh egg noodles (standard size, or 3 oz. dried)
- 1/2 cup yellow onion (thinly sliced)
- 1 cup bell pepper (red, thinly sliced)
- 1 zucchini (cut into thin strips)
- 1 cup mushrooms (thinly sliced shiitake – if you can find fresh)
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 4 tablespoons canola oil
TIP: I like to add bean sprouts (frijoles nacidos) for extra crunch and freshness, I add them in about 4 minutes before the dish is ready.
For the Sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 tablespoon sesame oil (toasted)
- Bring a large pot of water to a boil and add 1 tablespoon of salt. Boil the noodles for 2 minutes, drain and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of oil.
- In a small bowl, combine the sauce ingredients with 3 tablespoons of water and set aside.
- Heat a large non-stick pan until very hot. Add 2 tablespoons of oil and saute the onion and red bell pepper until just tender, 2 minutes. Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.
- Reheat the same pan until very hot. Add the remaining 2 tablespoons of oil and saute the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce and continue to toss the noodles until they are well combined and heated through. Transfer to a warmed platter and serve immediately.
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