👩🍳Eggplant has many health benefits to offer. Good for diabetics may help cells do a better job of processing sugar just like me. And best of all low in calories and sodium and is a great source of dietary fiber. I often eat eggplant. Today I cooked it with squid and a bit spicy. This year we don’t have eggplant in our Terrace Urban garden, unlike last year. Check out my Playlist under:⬇️
TERRACE URBAN GARDENING/ FROM FARM TO THE TABLE
On YOUTUBE.
YOU NEED…….
About 6 pieces of Squid, cleaned
400ml Coconut Milk
4 pieces of Eggplant
some Olive Oil
3 pieces of Green Chillis, spicy or not spicy according to your preferences.
👩🍳Bulgogi is a Korean recipe made from beef, sesame seeds and rice that is cooked in a wok. But I go well with eggplant too. Try it. The eggplant is a healthy vegetable and impresses with its purple colour. Eggplant inspires with their purple colour. Since they hardly have their own taste, they look good in almost every dish. In order for the taste buds to be perfect, a few things should be considered when processing. Eggplants mostly in Germany are also known as egg fruit, plum, eggplant or Spanish eggs this is very suitable for roasting, steaming, filling and baking in foil or as a puree. do you know that 100 grams of eggplant have only 4 g of carbohydrates, almost no fat and only 25 calories. Eggplant actually comes from India but have been at home in European latitudes since the 17th century. Italy and Spain, in particular, are among the main growing countries. How to know if eggplant is fresh: Make sure you have smooth, shiny skin and a crisp green stem when buying.
Eggplant 🍆 goes well with fish, meat, and pasta or the vegetable are served as main course, appetizer as well as salad. Now it is spring time the start of more salads and vegetables will be included in my daily meal prepping. Eggplant is low in calories and carbohydrates but high in fiber and non-starchy vegetable. It is a good source of potassium. Day 13 of lockdown for us here in Vienna. With pasta and eggplant landed on the table for lunch. Cheap and easy recipe for home prepping meal.
Speaking of omega-3 and protein, sardines is one among of fish which I love to use for topping or combined with vegetable such as sardines and eggplant. In my pantry sardines in can always in stock specially the one made from my country (Philippines). Seasoned with oyster sauce and served with cooked rice.
„Pinakbet“ craving, I cooked these mix vegetables instead. Early cooking for family. Sautéed vegetables such as eggplant, pumpkin, green beans and pork belly seasoned with anchovy sauce landed on the table for family lunch. More importantly how you cook them taste good enough according to your preference that you want to eat them. Using the fat from pork belly without adding extra. „Stir-frying“ easiest way and maximize flavor too.
One who eats okra regularly, does a good favor for his/her intestinal organ. The green vegetables from Asia and Africa is on the rise in Europe. It proved its worth not only as a convertible ingredient in the kitchen, but unfolds as valued medicinal plant also its health giving powers. What is really there behind this miracle vegetable?
Because 80 percent of our immune system are located in the intestine as the largest defense bastion of the body it tries to defend the human body against harmful influences especially environmental toxins, dental toxins, mental stress. The intestine with its sensitive mucous membranes for a variety of diseases. If the digestive system is overloaded and advised the intestinal flora is out of balance, threatens a dysbacteriosis and symptoms such as intestinal inflammation, constipation, diarrhea and irritable bowel syndrome or even serious intestinal conditions such as celiac disease, ulcerative colitis, Crohn’s disease and colon cancer as what professionals said.
OKRA AND EGGPLANT
I make Okra atleast twice a week. I love them just likt broccoli, spinach and bitter melon. This time I added pork belly for my family and eggplant too. The last I cooked it with beef meat and most of the time no meat for me.
YOU NEED…….
Yields 4-6 Persons * 500g Okra (Half a Kilo) * 250g Pork Belly * 3 pcs. Eggplant * 1 pc. Onion * 4 pcs. peeled Tomatoes * a thumb-sized Ginger, peeled * 2 pcs. Red Chili (hot) * 2 pcs. Pork cubes * some Oil * some salt to taste * some water
HOW TO…….
OKRA COOKING
*** Heat a pot add some oil, then brown the pork belly season with 2 pork cubes. Add onion, ginger and peeled tomatoes. Stir, then eggplant, chili and okra. Some water just enough to cook everything cover for about 5 to 8 minutes cooking time. Turn the vegetables to mix all together in between and season with some salt. Served with rice. It was our lunch. Happy Cooking!
Cooking 1 kg mussels for 2 people, nothing more is left determined. We enjoyed it (hubby and I) because our two kids would not eat from it. ….. So now I have to cooked eggplant with ground meat and beaten eggs as eggplant “Torta”. That’s all I found in refrigerator for lunch.
I boiled the eggplant and not peeled as what the Filipinos usually do. This is how I did it just watch VIDEO down here 🙂
YOU NEED…….
FOR MUSSELS WITH WINE:
* 1000g or 1 kilo Mussels, cleaned
* 2 tbsp. Butter
* 2 chopped Scallions or Spring Onions
* 3 cloves chopped Garlic
* 3/4 cup white wine or less
* Salt and pepper
* 3 tbsp. Olive Oil
FOR EGGPLANT “TORTA”:
* 3 pcs. medium-sized Eggplant, washed and boiled
* 4 pcs. Eggs, beaten
* 150g ground meat
* 1pc. Onion, chopped
* 1 broth cube
* pinch of Salt
* 3 tbsp. Olive Oil
It’s been a great few weeks, and we’ve been out enjoying the sun, just like today. With beautiful days like we’ve had, it’s time to get grilling. Grilling at lunch, just another day for family grilling!
So what are we to do?? G-R-I-L-L
We seasoned and grilled pork liempo, cobs of corn, chilli, eggplant, again my pork BBQ, and grill sausages made for a great lazy afternoon meal. So far this barbecue season we’ve been eating a lot of pork meat, so hubby and I we decided to add seafoods too. Mussels and shrimps.
Of course fresh mix salad not to forget and cooked rice!
It’s so quick and easy to make all of them.
I’m looking forward to more bbq’s, picnics and potlucks this summer! I can’t wait for all the vegan events happening in the next few weeks or more on weekend!
One of my version among my “GINATAANG MANOK”, or chicken stewed in coconut milk with eggplant and piri-piri from kotanyi. Was our lunch last Tuesday. I usually don’t saute the whole thing if it is cooked with coconut milk to refrain from too much fat or oil.
I simply bring the coconut milk to boil then I added ginger, onion, piri-piri and the chicken tighs, season with 2 tbps. dark soy sauce, salt and pepper.
And served with rice and salad. Cooked under low heat until the chicken is done and the sauce was thickened. MASARAP!
Moist and tender and cheaper than chicken breasts, flavoursome chicken thighs are the secret weapon in lots of these recipes of mine. Give them a go today. Hubby and I we bought it from Turkey shop for 10 euro 4 kilos. Adding piri-piri from kotanyi gives the whole stuff perfect abundant taste.
PIRI-PIRI—a mixture of chillis, onions, bell peppers, salt, pepper, garlic and chervil.
A spicy blend of sharp spices like chilli, pepper, and paprika. Give KOTÁNYI PIRI-PIRI to all types of meat dishes, soup and grill stuff to give them a spicy sharp note.
This is my own creation and purely experiment, BULANGLANG STYLE WITH BABY BACK RIBS and SQUASH FLOWERS!
YOU NEED…….
* some Okra, Eggplant, and Miracle vegetables (Bunga ng Malunggay)
* some Squash flowers
* 300 g Wide Green Beans
* 300 g Baby back ribs, boiled
* 3 pcs. Taro
* 1 red or white Onion
* 1 to 2 pcs. Tomatoes
* a thumb-sized Ginger
* for seasoning Anchovy Sauce
* some vegetable oil
* 1 Maggi cube to add more flavour
HOW TO…….
MIRACLE VEGETABLE (bunga ng malunggay)
“MALUNGGAY” is “MORINGA OLEIFERA LAMK” a tree with edible leaves and fruits. Very intriguing isn’t it?
YOU NEED…….
* 1 kg bunga ng malunggay
* 200 g pork meat (belly)
* 2 pcs. tomatoes
* 1 onion
* a thumb-sized ginger
* some vegetable oil
* fish sauce for seasoning (“patis”)
HOW TO…….
PINAKBET (without meat)
Ironically, I love the “ILOCANO” classic dish called “PINAKBET” not for the “bagoong” flavored sauce, but because of the wonderful mixtures of vegetables. When I learned to cook, I would make pinakbet of different vegetables including “sigarilyas” (wing bean).
YOU NEED…….
* 1/8 squash
* some wing bean (sigarilyas)
* some small eggplant or large
* 6 pcs. chillis, not hot
* 1/2 or 1 onion, sliced thinly
* some okra (about 5 to 8 pcs.)
* 4 cloves grlic, minced
* some bitter melon/gourd
* 1 tbsp. ginger
* 200 g shrimps
PUMPKIN CREAM SOUP A wonderful creamy creation of mine which has a mild aromatic flavor. Your family and your guests will love this creamy soup with a few drops of pumpkin seeds oil
YOU NEED…….
* 1/4 head of Pumpkin or 1 kg, peeled
* 250 ml heavy cream or 1 cup
* 1 1/2 tsp. Nutmeg Powder
* 2 tsps. Salt
* 1 Liter Chicken soup stock
* 1 tbsp. Pumpkin seeds oil
* 1/2 Chicken broth cube
HOW TO…….
SESBAN FLOWER (ensaladang bulaklak ng katuray)
Whenever I fried pork meat, kailangan palaging may partner na ensaladang gulay!
My family are used to this the way I prepare it. Kaya pag napunta sa ibang bahay at ganito ang ulam, then walang ensaladang gulay……………….lumalabas ang KATAGANG……….”MOMMY KNOWS BEST!”
Yes folks…….that’s my FAMILY!
Sesbania grandiflora (also known as “bulaklak ng katuray”) or hummingbird tree/scarlet wisteria is a small tree in the genus Sesbania. The flowers of S. grandiflora are eaten as a vegetable in Southeast Asia, like Laos, Thailand, Java in Indonesia, Vietnam, and the…….Ilocos Region of the Philippines.
I don’t know why kangkong (water spinach) is so good with adobo; it just is. I’ve tried it with some pork because otherwise my 2 kids will not eat.
It is most commonly grown in East and Southeast Asia.
Ipomoea aquatica or KANGKONG is a semi-aquatic tropical plant grown as a leaf vegetable. Its precise natural distribution is unknown due to extensive cultivation, with the species found throughout the tropical and subtropical regions of the world.
YOU NEED…….
* 2 bunches water spinach (kangkong)
* 5 cloves garlic
* 100 g pork meat (belly)
* 1/2 red or white onion sliced
* 3 tbsps. Toyomansi
* 3 tbsps. vegetable oil
HOW TO…….
FILO MIX VEGETABLES!
For the so called-Balanced Diet, I cooked this to get some vegetables!
With Sesban flower (Bulaklak ng katuray) and Vine spinach (Alugbati).
YOU NEED…….
FOR BULAKLAK NG KATURAY:
* Bulaklak ng Katuray (Sesban flower)
* some Water
* some Tomatoes
* some Ginger
* some Onion
* Anchovy Sauce
* 1 tsp. Vinegar
FOR STIR-FRY MIX VEGETABLES:
* some Eggplant small ones
* some Okra
* 1 bunch String bean (sitaw)
* 1 Onion
* 2 Tomatoes
* a thumb-size Ginger, sliced
* some Vine Spinach (Alugbati)
* Mamita powder Seasoning or Knorr or Maggi broth cube
* about 250 g Shrimps, peeled and cleaned
* 1 tbsp. Anchovy Sauce
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