Pinakbet

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.~Bobby Flay

Last week, I bought a bottle of bagoong isda (anchovy sauce) and decided to cook pinakbet. This dish was completely different from my favorite (veggies with coco milk), but I must admit, this was so darn good! The vegetables are sweet and the sauce is salty and fishy. It's like Yin and Yang, the combination of the two gives you balance of flavor and the taste is truly amazing. 

Here's the recipe:

INGREDIENTS:
250 grams pork liempo, chopped
300 grams squash (kalabasa), sliced
1 big eggplant (talong), sliced
1 bundle or 15 pcs string beans (sitaw), cut into 2.5 inch pieces
1 medium size bitter gourd (ampalaya), sliced
8-10 pcs okra
1 bundle of kangkong
1 bundle of kamote tops
5 Tbsp anchovy sauce (bagoong isda)
3 cups water
5 cloves garlic
1 medium red onion 
1/3 cup water (for the pork)
fish sauce and pepper to taste

PROCEDURE:
1. Put 1/3 cup water and pork in the pan. Cook the pork until the water completely evaporates. Put a little oil and cook until the color of the pork changes to golden brown. Set aside and if the pork fat renders too much oil, remove some of it.

2. Add the onion then the garlic. Cook for a minute or until the onion becomes translucent and the garlic is fragrant.

3.  Put the vegetables (except for kangkong and kamote tops), start with string beans (sitaw) then squash (kalabasa), bitter gourd (ampalaya), eggplant (talong), lastly okra.

4. Add the anchovy sauce (bagoong isda).

4. Add water. Cook for 8-10 minutes or until the vegetables are tender but not mushy. Add kangkong leaves and kamote tops. Cook for a minute. Taste it, add pepper and fish sauce if needed. Turn off the heat.

5. Serve with hot-steamy rice. Share and enjoy.

QUICK NOTES:
1. Add 2 pcs of kamote/sweet potatoes (chopped) and 4 pcs of tomatoes (halved). I didn't have these 2 ingredients when I cooked the pinakbet but adding these 2 will surely make a difference in taste.
2. You may substitute pork with fried or inihaw na bangus, tilapia, or any fish available at your home.
3. If you want drier version of pinakbet, reduce the amount of water and bagoong isda.
4. Add lechon kawali or bagnet or pork cracklings (chicharon) for a nice crunch.
5. If bagoong isda is not available, you may use alamang (shrimp paste) or fish sauce.

Happy day always,

Rhea 

Ginisang Monggo sa Gata (Sauteed Mung Beans with Coconut Cream)

"Make everything as simple as possible, but not simpler." ~Albert Einstein

It's not yet Friday... but we celebrate Monggo Day today! 'm not sure why Filipino usually served monggo every Friday. But in our family, this dish can be served at any day of the week. It is super delicious, budget friendly, and healthy. Whoa! what can you ask for! 

INGREDIENTS:
1 1/2 cup monggo or green mung beans (I used the "labo" monggo or unpolished monggo)
5 cups water
2 cups coconut cream or milk
1 Tbsp alamang (shrimp paste)
1/3 cup tinapa flakes
1 big red onion, diced
3 big tomatoes, diced
3 cloves garlic, minced
1 cup malunggay leaves
8-10 pcs okra, halved
patis (fish salt) or salt to taste
oil

PROCEDURE:
1. Wash thoroughly the monggo beans. Put the monggo beans and water in a small saucepan. Let it boil. Once boiling, lower the heat. Simmer for 30-40 minutes or until the monggo absorbed most of the liquid and already cooked. Set aside.

2. Dry roast the tinapa flakes in a pan until golden brown in color. Put in a small bowl. Reserve some for the toppings.

3. In a skillet or pot, saute the onion and tomatoes in a little oil for a couple of minutes. Then add the garlic. Cook for a minute. Add the alamang and stir.

4. Put the monggo, coconut cream, and half of the tinapa flakes. Stir.

5. Add the okra and cook for 5 minutes or until the okra is tender but not overcooked. 


6. Season with patis or salt.

7. Turn off the heat. Put the malunggay leaves, then cover the skillet/pot.

8. Serve it with rice. Top it with tinapa flakes. Share and enjoy.

QUICK NOTES:
1. If you don't have tinapa flakes, substitute it with pork or dilis or shrimps (shelled or dried).
2. Pair it with crispy fried galunggong or any fried fish, crispy pata or lechon kawali. Hmmm drooling!
3. If you're a meat lover, top it with chicharon (slightly crushed pork rind).
4. If you don't like gata, just omit coconut cream. Add 1 1/2 cup water instead.
5. You may also substitute ampalaya leaves, talbos ng kamote, spinach, or kangkong for malunggay leaves.

Yield: 6 servings

Happy day always,

Rhea

Giniling na Baboy (Pork Giniling / Ground Pork)

"My tastes are simple: I am easily satisfied with the best." ~Winston Churchill

I'll tell you a secret...  actually... I don't know the real name of my dish. Whenever I ordered this at the canteen during our college days, I just say "giniling" (ground). Today, I asked my mom the name of the dish and she simply answered, giniling! LOL! Maybe it was its real name. Whatever it is called - "giniling, giniling na baboy, ginisang giniling", I'm sure that every Filipino palate know its good taste.

"Giniling" is originally cooked with tomato sauce. But in my recipe, I didn't put tomato sauce, instead I used tomato paste. It is richer and sweeter, that's why I like it more. But if you don't have tomato paste, just use a small pouch of tomato sauce (200g). I also cooked the carrots together with the celery and onion (mirepoix). This is to make the dish more aromatic and flavorful. 

INGREDIENTS:
3/4 kg ground pork
2 carrots, diced
2 to 3 potatoes, diced
1/2 cup fresh green peas or 1 small can of green peas
3 pieces hotdogs, diced
2 bell peppers, diced
1 big red onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
2 to 3 Tbsp tomato paste
1 Tbsp oyster sauce
2 to 3 cups water
3 Tbsp vegetable oil
fish sauce
salt and pepper
3 pieces boiled eggs, whole or sliced

PROCEDURE:
1. Heat oil in a pan or pot or skillet. Saute the onion, garlic, and celery in medium heat. Cook for a couple of seconds or until the onion becomes translucent.

2. Add the carrots. Cook for a minute.

3.  Add the tomato paste. Stir. 

4. Put the ground pork. Add water and oyster sauce. Season with salt and pepper. Stir and cover. Cook for 20-30 minutes.

5. Stir in the potatoes and hotdog. Cook for 10 minutes, covered.

6. Stir in the bell peppers and green peas. Cook for 5 minutes, covered.

7. Adjust the seasoning. Add fish sauce or salt if needed.

8. Top it with boiled eggs. Serve with hot rice. Share and enjoy!

QUICK TIPS:
1. You can use quail eggs instead of chicken eggs.
2. You can also substitute the ground pork with ground beef.
3. If you don't have oyster sauce, use soy sauce with a tsp of sugar.
4. Left overs can be used as a filling to your "pandesal" or bread.

Servings: 6-8 person

Happy day always,

Rhea

Mixed Vegetables with Chicken Liver

The greatest wealth is to live content with little. ~ Plato

This is a simpler version of Pinoy Chop Seuy.  Very affordable yet very tasty dish. Try this.


INGREDIENTS:
200 grams chicken liver, cut into bite size
100 grams snow peas or sitsaro, trimmed
1/2 head of medium size cabbage, chopped
1 carrot, sliced thinly
8 pieces young corn or baby corn, sliced in half
1-2 pieces bell pepper (red or green or both), sliced
2 pieces chayote or sayote, chopped
1 medium size red onion, sliced
2 cloves garlic, chopped
1 stalk celery, chopped
1 1/4 cup water or chicken / pork broth
1 1/2 Tbsp cornstarch dissolved in 3 Tbsp water
1 Tbsp fish sauce
1 Tbsp oyster sauce
1 tsp sesame oil (optional)
salt and pepper
vegetable oil


PROCEDURE:
1. Heat oil in a wok. Saute the onion, celery and garlic over medium heat. Cook for a couple of seconds.

2. Add the chicken liver. Sprinkle with a dash of salt and pepper. Stir and cook for 2-3 minutes.

3. Add the vegetables (snow peas, cabbage, carrot, young corn, bell pepper, sayote). Add the fish sauce and stir.

4. Add the water or broth. Season with oyster sauce. Set the heat on high. Cover. Cook until the vegetables are tender but not soft. Adjust the seasoning (add salt and pepper if needed).

5. Put the cornstarch dissolved in water. Stir until the sauce becomes thick. Turn off the heat and add the sesame oil. Mix well.

6. Serve. Share and enjoy.

QUICK TIPS:
1. You can use pork, chicken, or shrimps instead of chicken liver.
2. You may add mushrooms, broccoli, and cauliflower to the dish.
3. If you don't have fish sauce, just use salt. If you don't have oyster sauce, use soy sauce and add a tsp of sugar.
4. Add quail eggs for a more please-to-the-eye effect.
5. Use the left overs for your pancit bihon or canton.


Happy day always,

Rhea

Ginataang Langka (Unripe Jackfruit in Coconut Cream)

The two basic items necessary to sustain life are sunshine and coconut milk. 

~Dustin Hoffman

I'm sure you noticed it too that I love foods with coconut cream or milk. It's my obsession. Believe it or not, I always drink a cup of coconut milk every time I make some for my dishes. Some have "issues" when drinking fresh coconut milk but not me, I consider it as my lactose free milk - a tummy friendly milk.  But really... why do I go loco over coco? Well, my answer is... it is naturally good... it is simple yet sublime!

I made Ginataang Langka last week. It's not on my weekly menu list but when I went at the market and found a pack of unripe jackfruit that costs 10 Php, I bought it without blinking an eye! Actually, I only spent 45 Php for this dish (note: some ingredients are available in the pantry). Yeah, I'm proud of myself again for being a cheapskate thrifty. 

Try this when you're on a budget or even when you're simply craving for some authentic Pinoy goodness.

INGREDIENTS:

1/2 kg unripe langka or jackfruit, peeled and sliced

2 cup coconut cream (first extraction)

3/4 cup coconut milk (second extraction)

100 gram pork, chopped (optional)

2-3 Tbsp alamang (shrimp paste) 

1 onion, sliced 
3 cloves garlic, crushed
1-2 finger chillies, whole or sliced 

salt or patis and pepper

water

PROCEDURE:

1. Wash the langka and then drain, place it in a pot. Fill it with water until it reaches the level of langka. Cook until it becomes tender. Turn off the heat and drain.

2. In a pan, place the pork. Add 3/4 cup water and a dash of salt. Cook over medium heat. Once the water has evaporated, pork will begin to brown in its own fat. 

 3. Stir in the onion and garlic. 

4. Add the langka, coconut milk, alamang, and chili. Stir. Cook for 8-10 mins over medium-high heat, uncovered.

5. Add the coconut cream and season with salt or patis and pepper. Cook for another 5 minutes, uncovered.

6. Serve, share and enjoy. Serve with rice.

QUICK NOTES:
1. Add ginger when sauteing, about a thumb size of ginger for this recipe. I'm out of ginger so I only used onion and garlic.
2. If you want spicier, add bird's eye chili or siling labuyo.
3. You may also add dried fish (daing or dilis). If you will be using daing, soak it first in water for a couple of minutes. Add the dried fish together with coconut milk. Also, be careful with the amount of salt or patis you'll be adding in your dish as daing is already salty.
4. Cook the coconut cream a little bit longer if you want the sauce to be dry and oily.

Serving: 4-5 person

Happy day always,

Rhea

Pininyahang Hipon (Shrimp in coconut-pineapple sauce)

Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and cupboard of the heart. ~ Thomas Fuller

My nephew gave me some leftovers of halabos na hipon*. Since I'm craving again for gata (coco milk/cream), I decided to cook pininyahan. Pineapples (pinya) are in season nowadays, would you believe I only bought it for only 20 Php/pc (the bigger ones cost 25-30 Php each). Wow, I only spent 50 Php for this dish, thank you Fritz (my nephew) for making this possible. 

My kids love anything that is pininyahan, whether it is chicken, pork, or fish. The pineapple gives the sauce a tropical flavor - fresh, sweet, and tart at the same time while the coconut cream makes the sauce rich and creamy. The combination of coconut and pineapple are unbeatable, very summery. 

*Halabos na hipon is freshly caught shrimp that is boiled in little water or in its own juice. (source: wikipedia)

INGREDIENTS:

30 pcs leftover shrimps (halabos na hipon*)

1 1/2 cup chopped ripe pineapple, canned or fresh (I used fresh)

1 small red bell pepper, strips

1 small onion, sliced

1 big tomato, sliced

1 1/2 cup coconut cream (first extraction)

1 Tbsp patis

1/2 to 1 tsp sugar (optional)

salt and pepper

PROCEDURE:

1. Put the leftover shrimps in a pot. Add the coconut cream, pineapples, red bell pepper, onion, and tomato.

Note: No tomato in the above photo, forgot to put it. *wink

3. Cook over medium-high heat, uncovered.

4. Once boiling, lower the heat and simmer for 8-10 mins, uncovered. 

5. While simmering, add the patis. If you want it sweeter, add sugar.

6. Adjust the seasoning with salt and pepper. Then turn off the heat.

7. Serve with rice. Share and enjoy.

QUICK NOTES:

1. Add chilies or chili flakes to give a little kick in your dish.

2. You may also add veggies like eggplant or string beans.

3. If your pineapple doesn't give enough tartness, you may add a squeeze of calamansi, lime, or lemon.

Servings: 3 to 5 person

Happy day always,

Rhea

Suman Balinghoy or Cassava Suman with Coconut Filling

"Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything." ~Genesis 9:3

Sad but true, our favorite cassava contains toxins. For some sweet varieties (smaller rooted), cooking is sufficient to eliminate all toxicity. The bitter varieties (larger-rooted) used for production of flour or starch must be processed to remove the cyanogenic glucosides and then ground into flour, which is then soaked in water, squeezed dry several times, and toasted. (source: wikipedia) 

Despite these facts, I'm not afraid to eat cassava, well it's my favorite. I usually cook my cassava to ensure proper preparation and cooking. I must say it is really a hard work  especially the grating part (if you want to build biceps, try to manually grate 5 kilos of cassava everyday, no need to go to the gym, LOL), but I assure you, it's worth it! 

THINGS YOU NEED:
Pan
Pot
Grater

INGREDIENTS:
For the coconut filling:
1 cup grated coconut (mura na niyog)
1/2 cup brown sugar


For the suman:
1 kg fresh cassava
3/4 cup brown sugar
banana leaves, wilted
1 tsp vanilla (optional)

PROCEDURE:
Preparing the banana leaves (wilted):

1. Cut the banana leaves into desired sizes (approx. 6 inches width).
2. Trim off the edges (hard part).
3. Carefully pass the leaves over low flame of your gas stove.
4. Wipe with a clean clothe or towel.

Coconut Filling:
1. Mix grated coconut and brown sugar in a pan.
2. Cook it over low-medium heat for 8-10 minutes. Stir frequently to prevent scorching.
3. Remove from heat. Transfer to a bowl.

Note: Cook it with care, adjust the heat to lowest if necessary. Remember you are working with sugar, it's not good if it's burnt.

Suman:
1. Peel the skin of the cassava. Divide it to manageable lengths and cut it in half (lengthwise) to remove the rind.
2. Wash the flesh thoroughly. Rinse it several times.
3. Finely grate it.
4. Mix the cassava, sugar, and vanilla (optional). You can use spatula to mix it but I prefer to hand mix it. Just use disposable plastic gloves.
5. Lay 2 pieces of banana leaves on a flat surface (smaller piece on top of the bigger piece). 
6. Scoop 2 to 3 tbsp cassava mixture and put it in the banana leaf (smaller piece). Flatten the mixture.
7. Put the coconut filling in the middle of the cassava mixture.
8. Carefully wrap the banana leaf (smaller piece) to make thin roll shape. 
9. Wrap it again using the bigger piece. Fold the ends to seal in the mixture.
10. Repeat the procedure #5 to #9 until all mixture is used up.
11. Line the unused banana leaves in a pot.
12. Arrange the wrapped cassava mixture in the pot.
13. Add water until it reaches the top most wrapped cassava mixture.
14. Cook for 1 hour over medium-high heat.
15. Remove from heat. Let it cool.
16. Serve. Share and enjoy.

QUICK NOTES:
1. My version of suman is not too sweet, you can add 1/4 cup of sugar to the cassava mixture if you prefer sweeter.
2. For left-overs, you can steam it or heat it in a pot or pan with a little water (low heat).

Yield: 10-12 pcs 

Happy day always,


Rhea