This is my own creation and purely experiment, BULANGLANG WITH BABY BACK RIBS and SQUASH FLOWERS!
* 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
* Heat a big casserole, put some vegetable oil and saute onion, ginger, tomatoes, taro, anchovy sauce and bay back ribs. Add some water cover and simmer over medium heat until baby back ribs is done.
* Then add miracle vegetable, eggplant, okra, wide green beans, and the last ne is squah flowers, just turned one time cover until all vegetables are done, adjust seasoning if necessary. And serve hot.
MIRACLE VEGETABLE (bunga ng malunggay)
“MALUNGGAY” is “MORINGA OLEIFERA LAMK” a tree with edible leaves and fruits. Very intriguing isn’t it? Now, tell me Folks…….!
Malunggay, known scientifically as Moringa oleifera Lamk,
is one of the world’s most useful plants. It is used as food, effective flocculant or water treatment, antibiotic, source of oil, and coagulant for turbid waters.
It is also called mother’s best friend, and miracle vegetable by many who know malunggay’s beneficial uses. It is cultivated in all countries of the tropics. It is easy to plant and is available year-round. Malunggay’s image was even used as the official logo of the Food and Nutrition Research Institute, an agency of the Department of Science and Technology.
One hundred grams or 1 cup of cooked malunggay leaves contain 3.1 g. protein, 0.6 g. fiber, 96 mg calcium, 29 mg phosphorus, 1.7 mg iron, 2,820 mg ß-carotene, 0.07 mg thiamin, 0.14 mg riboflavin, 1.1 mg niacin, and 53 mg ascorbic acid or vitamin C. The antioxidant activity of malunggay is about 71%, with µ-tocopherol (vitamin E) equivalent of 45.
* 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”)
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).
* 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
* 1 bunch string bean (sitaw)
* 3 tbsps. canola oil
* 2 pcs. tomatoes or 1tbsp. tomatoe paste
* Anchovy sauce (bagoong isda)
Vine spinach, also known “ALUGBATI or ARUGBATI”, is a food item commonly found in tropical Africa and southeast Asia. It has a slight thicker, more succulent leaf than regular spinach and a more intense flavor. It is high in vitamins A and C, iron, and calcium.
Vine spinach is widely found at markets in Asia and Africa, in Europe now a days it is not difficult to find it. Because farmers are producing it also. The best place to look for this leafy green is in Asian food stores or farmers’ markets. Seasonal availability is from March to September, during winter season they don’t sell it.
Vine spinach should be dried thoroughly and loosely packed into a plastic bag or container, where it can be stored in the refrigerator for up to three days.
The leaves can be washed added directly to salads and soups, and sprinkled on seafood such as fish, clams, mussels, crab and even to mongo can be added.
As with all leafy greens, vine spinach should be washed thoroughly with water or a vegetable rinse to remove all soil, sand and fertilizer residue.
Vine spinach is most commonly found in Asian, Indian and African cooking, where it is used as both a vegetable and a spice. And in Europe now a days, it is increasing in popularity due to its availability at Asian food stores and restaurants.
Vine spinach is thought to originate in India or Indonesia, where it spread throughout Asia and into northern Africa. This plant loves heat and humidity, so was not introduced into American and European cooking until very recently. In Africa, the thick, moist and sticky roots of this plant are often pounded into a paste and used as a skin salve.
PUMPKIN CREAM SOUP
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
* 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
—In a casserole, cook pumpkin, with chicken soup stock and salt to taste until tender.
—Then transfer into a blender to make it puree. Pour in casserole, add salt, nutmeg powder, heavy cream and 1 tbsp. pumpkin seeds oil, over lower heat bring to a boil while stirring continuously until done.
—Serve while hot with a few drops of pumpkin seeds oil on top. Enjoy!
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.
* 500 g sesban flower (bulaklak ng katuray)
* 8 pcs. shallot (sibuyas tagalog or lasona)
* 4 pcs. tomatoes
* 4 tbsps.anchovy sauce (bagoong isda)
* 1 tbsp. olive oil
* 1 tbsp. vinegar
WATER SPINACH (kangkong adobo)
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.
* 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
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).
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
**FOR SESBAN FLOWER (Bulaklak ng Katuray):
*1.) Boil the cleaned sesban flower (bulaklak ng katuray) for about 5 minutes and strain. Set aside about 1/2 cup of Water.
*2.) Just mix all together the ingredienst and enjoy!
**FOR FILO MIX VEGETABLES:
*1.) Heat a pan or skillet, pour some vegetable oil. Saute; onion, ginger, tomatoes and shrimps. Season with 1 tbsps. anchovy sauce and mammita powder or knorr or maggi broth cube, vetsin would goes also.
*2.) Add string bean (sitaw), eggplant and okra. Stir to blend, pour the 1/2 cup water from boiled katuray (sesban flower) and cover to cook vegetables.
*3.) Add vine spinach (alugbati) adjust seasoning if necessary, continue cooking until vine spinach is also done.
* some vegetable oil