HUBBY’S COOKING

TILAPIA “INABRAW” ART

My hubby’s cooking, kind of Ilocano dish (inabraw art)
Sometimes….nakaka…miss ang mga lutuing sariling atin. Lalo na yong mga native dishes ng bawat provinces na natutunan natin sa mga ancestors. Masarap balik-balikan ang mga ito. Simple lamang pero masarap din.

YOU NEED…….

* 1 whole Tilapia
* Eggplant
* Okra
* Bitter Melone/Gourd
* Chilli
* String Bean (Sitaw)
* 1 Onion
* Anchovy sauce (bagoong isda)

HOW TO…….

***So take it from my hubby Folks!

NECK of PORK (Hubby’s Cooking)
(SCHOPFBRATEN)

Hubby is in the kitchen cooking for dinner today. We are having neck of pork, with cabbage, small eggplants and mushrooms. It smells good and I will let you know how that goes. It’s 9 oclock here so I hope I don’t have nightmares by eating so late. Of course we have’nt been going to bed untill about 12 midnight. It’s weekend, so kids are allowed to stay late.

I tell you; you can’t find this RECIPE anywhere. Kasi nga “IMBENTO” ni hubby…kung baga experiment niya, but it turned out so good!
So what happened after cooking…..”PINUTAKTI” ng 2 kids namin. I think they’re too hungry, kaya hindi na makaantay na matapos ihain sa hapag-kainan…hehehehehe..to see just check out the Video down here:

YOU NEED…….

* 4 pcs. Neck of Pork
* 3 to 4 cloves Garlic
* 1 Onion
* 1 broth cube
* 1/4 head Cabbage
* about 4 to 6 pcs. small Eggplants
* 75 g Mushrooms
* some Soy sauce
* 3 tbsps. Vinegar
* Salt

HOW TO…….

Having dinner infront of television while watching TFC is so cool!
Kaya ubos ang neck of pork ni hubby. Madali lang ito lutuin. Binali-baliktad lang niya sa kawali na natimplahan ng asin lamang, sa sariling mantika until medyo mag-brown at set aside. Take note: sa sariling mantika, huag maglagay ng extrang mantika, basta painitin muna ang kawali. Saka idinagdag ang mga gulay. Na natimplahan ng broth cube, toyo at kaunting suka. Hinain na mya kasamang mainit na kanin.

FRIED TILAPIA AND VEGETABLES (inabraw art)

Dinengdeng or Inabraw is an Ilocano dish, which is classified that “baguong” soup based dish. It contains more baguong soup base and fewer vegetables unlike pinakbet.

My mother in-law usually add the following vegetables: Jute leaves (Saluyot), pods (dahon ng sampalok), leaves of the horseradish tree (malunggay, dahon at bunga), squash and blossoms, alakon blossoms (Himbabao or Baeg), leaves and fruits of bitter melon (dahon at bunga ng ampalaya), sponge gourd (patola or kabatiti), string beans and shoots, bamboo shoots, bottle gourd, eggplant, okra, winged bean, and wild potatoes.

While my mother prepare it with the following vegetables: Kamote tops, vine spinach (Alugbati), chayote leaves and shoots, chilli peppers, bananablossoms, cassava tubers, whole taro but the small ones, purple yam and oyster mushrooms.

But this one is my hubby’s version and his favorite vegetables!
Sometimes he add leftover fried fish, or other meats, to the dish.
My 2 kids eats the fried tilapia but not the soup and vegetables.
Usually the dish is only for the 2 of us (my hubby and I).

YOU NEED…….

* 1 medium-sized Tilapia, fried
* a bunch of string beans, sitaw
* about 3 tbsps. Baguong (preferably baguong balayan, sauce)
* 200 g winged bean, sigarilyas
* 200 g small eggplants
* 200 g okra
* 1 onion
* 1 tomatoe

HOW TO…….

—First fry the tilapia. In a pot boil a cup of water or more, according to your preference. Add the tilapia head for more taste.

—Pour in the baguong sauce which is mix in hot water and add string beans and winged beans, cover and let it boil.

—Then add eggplant, okra, tomatoe, onion and tilapia. Cover and let it simmer over medium heat until done.

—Serve while hot with rice.

DADSY’s COOKING (My Hubby)