SEAFOODS AND VEGETABLES

🇵🇭ALUGBATI OKRA AT TUNA FILLET 👩🏼‍🍳iCook

Vine spinach or Alugbati to us Filipinos. As I’m always mentioning I love green leafy vegetables, and this is one among them. Alugbati can be added to any other vegetables like here I got okra and chili. The tuna fillet is from the can and instead of fresh tomato, I added tomato paste. It Turned out good as you could see the sauce is so inviting. Hubby says alone the sauce is enough as viand. Simple cooking but satisfying.

“Eating as Medicine“ Malabar spinach is an edible vine that has a thick, crunchy texture and lemon-peppery flavor. Vine spinach or Alugbati to us Filipinos. As I’m always mentioning I love green leafy vegetables, and this is one among them. Alugbati can be added to any other vegetables here I got okra and Tuna fillet from a can. Added tomato paste instead of fresh tomato, seasoned with fish sauce. Quick easy meal prepping. Of course, eating with rice because we are Filipino.

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FOOD, SEAFOODS AND VEGETABLES

🇵🇭MAGULAY NA ARAW SA AKING KUSINA | VEGETABLE DAY IN MY KITCHEN 👩🏼‍🍳iCook

👩‍🍳Vegetable recipes include countless dishes and dishes, they all have one thing in common if prepared ideally they are rich in vitamins and, above all, healthy. And so that you lose as few vitamins and nutrients as possible in the food, you should process it gently such as cook, stewing, fry. This is the way I love to cook my mixed vegetables. The Ilocano way and taste. For more vegetable recipes please check here my blog. Happy Prepping and Guten Appetit!🤗

YOU NEED…….

The Recipe Yields for 4 Persons:

A fleshy Fish of your preference

some Vegetable Oil for frying

some Salt

a bunch of Jute Leaves (Saluyot)

about 8pieces Okra

a bunch of String Beans (Sitaw)

2 pieces of Bitter Melon, small Ampalaya

Half a head of small Squash (kalabasa)

3 pieces of Eggplant, small (Talong)

some Water for cooking

1 piece of Tomato

1 piece of Onion

for seasoning, I used Anchovy Sauce (Bagoong)

HOW TO…….

SEAFOODS AND VEGETABLES

🇵🇭SIMPLE „DINENGDENG“

#mealprepforfamily #lockdownday11 #covid19

„Dinengdeng“ is an Ilocano dish in the Philippines 🇵🇭 similar to „Pinakbet“. It is also classified as a „Bagoong Monamon“ soup base unlike „Pinakbet“. I am half Ilocano, haft Visayan so I should know this.🤪 Here what I have at home fewer vegetables no squash or pumpkin. Topped with fried small mackerel. Was the last mackerel I got from India shop a day before lockdown in Vienna.

👩‍🍳FOR MORE VEGETABLE RECIPES:⬇️ https://crazyhomecooking.wordpress.com/2012/01/24/sea-foods-and-vegetables/

Simple „Dinengdeng“

Because we are Filipino served with white plain rice.🍚 For me with my brown rice.

YOU NEED…….

A bunch of String beans ( Sitaw)

a bunch of Horseradish fruit- Moringa fruit ( Bunga ng Malunggay)

3pcs small Eggplant 🍆

2tbsp Any Vegetable Oil

1pc Onion 🧅

1pc Tomato 🍅

4 to 5tbsps Anchovy Sauce to taste ( preferably Bagoong Balayan)

HOW TO…….

FOOD

🇵🇭CRAZY 😜 COOKING 👩‍🍳VEGETABLE

First time to cook this, I mixed mung bean (monggo), with red bean and lentils with small bitter melon (ampalaya) and vine spinach (alugbati). Sound crazy mixture or weird right?

Topped with pork belly. Yum 😋

YOU NEED…….

* 1 bunch of vine spinach ( alugbati)

* half a head of small Squash

* 4pcs. small bitter melon (ampalaya)

* 100g mung bean (monggo)

* 800g lentils in can

* 100g red bean in can

* 200g pork belly

* some soup stock preferably vegetable

* some salt 🧂

* onion

* garlic

* Margarine

HOW TO…….

POULTRY

BOILED CHICKEN (Nilagang Manok)

Nothing can be simpler than just throwing everything in a casserole and leaving them there to cook. With the right combination of ingredients, boiled chicken and vegetables will invite everyone’s appetite to come lunch or dinner time.
When using a variety of vegetables in a single dish, cut similar vegetables like potatoes, carrots, squash, cabbage, turnips, taro, pumpkin, sweet potatoes and chayote or sayote in the same sizes. You could add corn cob or mais also. The vegetables that take longest to cook should be added to the pot ahead of the others.

YOU NEED…….

* 1 whole chicken, cut into serving pieces
* 3 potatoes, peeled and quartered
* 1/8 of a whole squash
* 1/2 head cabbage (napa variety)
* 1 whole onion, peeled and halved
* 1 whole garlic, peeled
* salt and pepper corn
* Lemon juice or Kalamansi
* Fish sauce (patis)

HOW TO…….

1.) With a sharp pointed knife, pierce the garlic in several places. Quarter the cabbage. Remove the skin and seeds from the squash and cut in the same size as the potatoes.

2.) Place the chicken pieces in a casserole. Pour in enough water to cover. Add whole onion, pierced garlic and 1 tsp. of salt and pepper corn. Set over medium heat and bring to a boil. Remove scum as it rises. Cover and simmer for 20 minutes.

3.) Add the potatoes and squash. Simmer for another 10 minutes. Add the cabbage, cover and simmer for 10 more minutes.
Squeeze juice from Lemon or kalamansi and mix with patis (fish sauce). Serve with boiled chicken and vegetables.

ABOUT, PURE VEGGIES

TALBOS NG KAMOTE (Sweet Potatoe Leaves)

“TALBOS NG KAMOTE”—Ipomoea Batatas
Ipomoea batatas is a warm season crop extensively cultivated in the Philippines. It can easily be planted any time of the year and propagated from stem cuttings.
The young leaves of sweet potato is used as an all purpose vegetable, such as addition to stews or as a salad. Sweet potato, yam, kumara, camote or kamote. They come in many colors, shape and sizes.

The root is usually eaten as a snack. In its simplest, boiled camote with a pat of butter is a cheap snack. You can also mash it with milk and sugar. But I usually avoid camote because of the repercussion later. My mother used to make camote “Ginataan” incorporated with other root crops such as taro, tapioca, purple yum and more which is quite nice, actually.
Its roots are high in calories and vitamin A and the leafy tops are eaten as vegetables. The tops, especially purplish ones are used for diabetes.

CAMOTE TOPS (TALBOS NG KAMOTE)

Talbos ng Kamote, also known as Sweet Potato Leaves or Camote Tops (scientific name Ipomoea Batatas) is another one of my favorite vegetables but I never get to eat them all the time as they are not always available in Asian Markets or Filipino Stores here in Vienna. Other than buying them from markets, sometimes friends give them to us straight from their garden, during summer season of the year. Or I have to travel extra to Czech Republik, where I could get volumes of fresh “talbos ng kamote”. I love Talbos ng Kamote for its health benefits, according to study such as vitamins A, B and C, calcium and phosphorus. High in iron, excellent sources of antioxidative compounds,which may protect the human body from oxidative stress that is associated with many diseases including cancer and cardiovascular diseases.

I love it just blanch in boiling vinegar-water (or without vinegar) and drain. Add tomatoes and “Lasona” (sibuyas tagalog) and seasoned or deep in bagoong (shrimp paste)…hmmm…with fried fish and hot rice as you could see picture above.

ABOUT

COOKING BOTTLE GOURD (UPO)

Bottle Gourd is one of the most easily digestible vegetable and carry enormous health benefits. It is specially advisable for diabetic patients.
Analyses of the fruit show that it is a good source of iron, calcium, and phosphorus. According to Hermano and Sepulveda it is also a good source of vitamin B.

Above here I have mussels and bottle gourd (tahong at upo), it’s a sort of soup. I just saute ginger and onion then added bottle gourd and mussels season with fish sauce (patis) and topped with sliced spring onions.

Here almost same procedure but this time with fried fish and with tomatoe. Of course served with rice too. Also with spring onion…hehehe…

While here with ground meat and misua. Sometimes sotanghon instead of misua. People from India they use to cook it with curry. And even as juice, which they called “LAUKI JUICE”!
For us Filipinos as viand with so many variation of cooking. I even add it to “tinolang manok as alternative for papaya or sayote. But with sili (chili) leaves. This is my vegetable of the week. We have it with rice.

As per researchers bottle gourd is originated in Africa , but today it is cultivated in almost in all tropical regions including India, Philippines, Malaysia and in tropical parts of south America. Now, Filipinos in Vienna brought it here. you can buy it fresh from India shop, Chinese shop, Vietnamese or even from our fellow kababayans who use to cultivate it between the period of spring and summer.

They said, Bottle gourd is very useful in treatment of urinary disorder. It also helps in curing hairfall problem and baldness. Bottle gourd is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fibre. Fibre helps in preventing constipation and other digestive disorders like flatulence and piles.