Norie

Burong Mustasa

Fermented Mustard Greens Here is another way to preserve your produce overflow. Ferment them and they will last for a long time. All you need are mustard greens bought or from your garden, Kosher salt or Pickling salt. Oh, and you will need jars with lid. You can open the lid to check it afterContinue reading “Burong Mustasa”

Burong Mustasa sa Itlog

Fermented Mustard Greens With Eggs Get a few leaves with stems of fermented mustard greens from your homemade Burong Mustasa. Cut them up in small pieces and set aside. About 1 cup. You need: 2 TBS chopped onion 1 clove garlic, smashed and chopped ½ cup chopped or diced tomatoes 2 to 3 eggs, beaten.Continue reading “Burong Mustasa sa Itlog”

Kilawing Labanos (Daikon Radish)

My daughter Carie likes this dish and she used to ask her paternal grandmother to cook it for her instead of me because they use pork spleen that I don’t use or eat. I think it is called “lapay” in Filipino. Carie loves liver also, so that would explain why she likes it with spleen.Continue reading “Kilawing Labanos (Daikon Radish)”

Kilawing Puso Ng Saging

Banana Blossom Cooked in Vinegar I felt lucky this year because my banana trees finally made some fruits. I had forgotten that the banana blossom or “puso ng saging” is commonly used as a vegetable in the Philippines. Puso means heart, not blossoms. It is called heart because the banana blossoms is shaped like aContinue reading “Kilawing Puso Ng Saging”

Adobong Patatas

(Fried Potato Salad) This is another dish that doesn’t have a name. I learned this from my father when I was a kid. I never liked potatoes when I was growing up but this one was an exception. I think it is because it is sour. I loved this dish and I still like itContinue reading “Adobong Patatas”

Adobong Repolyo

Cabbage in Garlic and Vinegar I am not sure if adobong repolyo is what this dish is called because my family never gave it a name. I just named it adobo because it’s like making adobo. This has been my favorite vegetable side dish since I was a kid. I can even eat this plainlyContinue reading “Adobong Repolyo”

Tofu and Cabbage With Salted, Fermented Blackbeans

Tochong Repolyo This dish is a takeoff from a dish with tofu and pork or fish. I think it was called “Tochong Baboy”, which is pork for baboy. But my son and his wife and all my kids are into the vegetarian fad these days that they won’t eat any meat or traces of meatContinue reading “Tofu and Cabbage With Salted, Fermented Blackbeans”

Ginisang Munggo (Mung Beans)

This is a popular bean dish in the Philippines and is one of our favorites here. But the dish in the picture is an Americanized version. That is, the ingredients I used here are not the original ingredients if it were cooked in the Philippines. My American husband accepts it and he even loves it. Continue reading “Ginisang Munggo (Mung Beans)”

Piniritong Lumpia

Fried Vegetable Lumpia Pinirito or Prito means fried. Like Pancit and Lugaw, there are varieties and kinds of Lumpia. Lumpia is very similar to Eggroll. The Filipinos also have Lumpiang Sariwa (Fresh Lumpia), which is comparable to Spring roll and the Malaysian Popiah. There is also a kind of Lumpia that is the most popularContinue reading “Piniritong Lumpia”

Labong (Bamboo Shoots)

With Ground Beef Bamboo shoots in Filipino is called “Labong”. They are available fresh at Asian markets but also available canned at regular grocery stores in the Asian section. If they are available fresh, they are kept in water, sliced or whole. It is quite bland with an earthy taste. You are actually eating aContinue reading “Labong (Bamboo Shoots)”