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)”
Category Archives: Vegetables
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”
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”
Grilled Eggplants
Inihaw Na Talong Grilled eggplants or inihaw na talong is a very Filipino dish that is a favorite of many, usually eaten at lunch with a lot of rice on the side. Filipinos love this dipped in vinegar and garlic seasoned with a little salt, sometimes spiced with labuyo peppers and eaten with bagoong (shrimpContinue reading “Grilled Eggplants”
Chile Relleno
Prepare the peppers as follows: Burn the skin on a grill, broiler or directly on a gas stove. Place the peppers in a plastic bag, tie off the end and leave them for a few minutes to sweat. You can then rub the skin off under running water. Slit the peppers and remove the seedsContinue reading “Chile Relleno”
Crab-filled Eggplant Relleno
(Tortang Alimasag sa Talong) Crab omelet is not an uncommon dish. As a matter of fact, the cooked crabmeat is stuffed in the cleaned crab shells (carapace) and fried as an omelet in the Philippines, much like the method as the Chile Relleno. It is called crab cakes or stuffed crabs here in the U.S.Continue reading “Crab-filled Eggplant Relleno”
Kusina ni Norie 