This is another Southern dish that can be eaten alone, with rice or eaten as a side dish for a dish like chicken fried steak. Purple-hulled peas are not commonly sold at the grocery store although they may be available in the frozen section. They are either a small farm crop or a backyard gardenContinue reading “Purple-Hulled Peas and Black-Eyed Peas”
Category Archives: Side dishes
Greens
Mustard, Turnip, Collard, Kale or Any Kind of Greens These mustard greens are so easy to grow. They volunteered from last year’s crop that were loaded with millions of tiny seeds. The seeds self-sowed outside the garden beds and I left them alone to grow this fall. They were not taken care of but stillContinue reading “Greens”
Ginisang Green Beans
Ingredients: 1 lb. fresh green beans slivered or French cut ¼ cup 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 cupContinue reading “Ginisang Green Beans”
Green Beans With Ground Meat (Beef or Pork)
This is a dish eaten with rice or mixed with rice and seasoned with patis but it is not considered a side dish by Filipinos. It is usually eatien with rice or it can have a complimentary dish or two like fried fish or grilled pork chops or pork ribs, but still eaten with rice. Continue reading “Green Beans With Ground Meat (Beef or Pork)”
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”
Kusina ni Norie 