Norie

Ratatouille

Vegetable Medley It is summer again and I have several varieties of tomatoes growing in the garden. I strolled in my garden early this morning and picked some eggplants, tomatoes along with some basil, oregano and kangkong (swamp spinach) and decided to make Ratatouille. Traditionally, Ratatouille does not have Kangkong but I have some soContinue reading “Ratatouille”

Pinakbet

Pakbet or Bulanglang (Vegetable Medley) Pakbet or sometimes called Pinakbet is a vegetable stew native to the Ilocos Region in the Philippines. This region includes Ilocos Norte and Ilocos Sur which are North Ilocos and South Ilocos. Both provinces are in northern Luzon, which is north of Manila. The people are called Ilocanos and theyContinue reading “Pinakbet”

Adobong Kangkong (Water Spinach)

I sometimes make this when I have plenty of kangkong in the garden. If the kangkong came from the store, rinse very very well in running water. Commercial kangkong may be growing in stagnant water overseas and the kangkong are known to have parasites that can harm you. Cook them well and don’t eat themContinue reading “Adobong Kangkong (Water Spinach)”

Ginataang Kalabasa

(Yellow Squash or Kabocha in Coconut Milk) Kalabasa means squash, but only certain kinds like the big, deep yellow squash like the pumpkin and winter squashes. Not the summer squash or Zucchini either. I discovered Kabocha squash recently at an Asian market and I am impressed with the taste and texture that I tried toContinue reading “Ginataang Kalabasa”

Ginisang Green Beans With Shrimp

1 lb. fresh green beans slivered or French cut 2 TBS bacon or salt pork cut in small pieces 2 cloves garlic smashed and minced ½ medium onion minced 1 large Roma tomatoes diced in small pieces A few small shrimp, shelled 1 cup shrimp broth or 1 cube shrimp bouillon with 1 cup waterContinue reading “Ginisang Green Beans With Shrimp”

Ginisang Chayote (Sautéed Chayote Squash)

With Shrimp This dish is like any “Ginisa” like Ginisang Ampalaya. So, essentially the ingredients are very similar, except I used salt pork instead of bacon grease. 2 chayote squash, peeled and seeded, cut into thin pieces as in the picture. 1 med. Onion, sliced thin 1 clove garlic, crushed 1 med. Tomato diced (optional)Continue reading “Ginisang Chayote (Sautéed Chayote Squash)”

Ampalaya Sa Itlog (Bitter Melon with Eggs)

This is an authentic Filipino dish made with scrambled eggs and the Filipino triad (garlic, onions, tomatoes). What you will need: 1 small bitter melon 1 or 2 cloves of garlic, smashed then minced ½ of a medium onion, sliced thin 1 small tomato, diced 2 eggs, lightly beaten Salt, pepper 2 TBS oilContinue reading “Ampalaya Sa Itlog (Bitter Melon with Eggs)”

Ginisang Ampalaya Sa Alamang

The alamang (krill) at the left were fresh-frozen I found at the Asian market recently. However, they are much bigger than the alamang sold fresh in the Philippines. But shrimp is shrimp so I was excited to try it with my fresh bitter melon from the garden. Follow the same method of cooking as GinisangContinue reading “Ginisang Ampalaya Sa Alamang”

Ginisang Ampalaya (Sautéed Bitter melon)

I consider myself lucky to live close to Galveston bay where I can buy fresh small shrimp for cooking dishes like this. But I still miss the true Filipino way of cooking this dish using the very tiny baby shrimp we call “fresh alamang”, the same tiny baby shrimp they ferment to make bagoong. TheContinue reading “Ginisang Ampalaya (Sautéed Bitter melon)”

Fried Eggplants

The garden is at about the last of the season’s crop. I walked to see what I still have bearing and found some small eggplants still hanging. I had enough for supper so I fried them. They are only about 4 long, both regular, purple Japanese eggplants and white finger eggplants. Even though I madeContinue reading “Fried Eggplants”