SEAFOODS AND VEGETABLES

🇵🇭SPONGE GOURD, SARDINES and RICE VERMICELLI

#mealprepforfamily

I remember my father says;
„Adding of noodles to sardines might have been born from the frugal efforts of a homemaker to extend the viand and further the number it will serve.“ Sardines is an affordable protein source in the Philippines where I came from and by adding misua or rice vermicelli plus broth, this extends the whole thing. My daughter like it but my son not.

Sponge gourd, sardines and rice vermicelli

YOU NEED…….

2 bunched of Rice Vermicelli

2 cans of Sardines (I use Ligo Sardines from

Philippines)

2tbsp Olive oil

1pc Onion

4 cloves Garlic

a thumb-sized Ginger

half a liter hot water

2pcs medium-sized Sponge Gourd

2pcs Scallions

Fish Sauce to taste

HOW TO…….

MEAT AND VEGETABLES

🇵🇭HOKKAIDO PUMPKIN-VINE SPINACH-SPONGE GOURD and MINCED BEEF

The tasty Hokkaido pumpkin with vine spinach (Alugbati), sponge gourd (Patola), and minced beef easy to digest. This great recipe is prepared in short period of time. It is the time of the year again,  pumpkin season lasts about three months and covers the months September, October and November. It depends upon the art or variant of pumpkins you have, different season at different times. Note, this recipe yields four persons .

My Hokkaido pumpkin with Alugbati ( vine spinach), Patola ( bottle gourd), and minced beef

YOU NEED…….

** 1whole Hokkaido Pumpkin cut into cubes

** 3pcs. small-sized Sponge Gourd (Patola)

** 4 cloves Garlic, crushed peeled and cut into small pieces

** 1 Red Onion

** 1 Tomato

** a bunch of Vine Spinach (Alugbati)

** Fish sauce (Patis)

** some Salt to adjust the taste

** 100ml Vegetable broth

** Coconut 🥥 Oil

HOW TO…….

 https://youtu.be/JPXs98XsejQ