If I could only have three ingredients in my pantry, they would be onions, garlic, and tomatoes. The onions could be yellow, red, or white, in that order of preference. The garlic could be bulbs or shoots. The tomatoes could be fresh, frozen, or canned. Onions, garlic, and tomatoes are my holy trinity when it comes to making sautes, stir fries, soups, and stews. Casseroles, pastas, and rice dishes, too.
If I had to do without one of the holy trinity, I could go without the tomatoes.
Onions, garlic, and tomatoes. It's the way I learned to cook, which was by watching the Mama.
Smash the garlic with a smooth granite rock brought back from the beach, or with the side of the knife with a satisfying whack as demonstrated by Martin Yan on Yan Can Cook. Cut the onion in half, then cut thin slices out of each half. Repeat with the tomatoes, except the slices don't have to be so skinny.
The above photo is pancit, a Filipino noodle dish made out of mung bean noodles. If you're interested in the recipe, click here. I used various vegetables in the recipe, but, without having done so, I think pancit can taste good with just onions, garlic, tomatoes, shrimp or sausage, and mung bean noodles.
I do know that scrambled eggs made with onion, garlic, and tomatoes is very yummy! I plan on making that tonight, with bacon on the side, for our dinner.
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