Yummy-as-can-be
September 12, 2016

Ginataang gulay is a delicious and creamy vegetable dish that you should try. Ginataan refers to any dish cooked in coconut milk. You can add shrimps or pork slices or both if you like to make it yummier. I will be using baby blue crabs this time.

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Ginataang Gulay with Baby Blue Crabs

Ingredients

  • 1 tablespoon oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • ½ pound baby blue crabs, halved
  • 1 tablespoon sauteed shrimp paste
  • 2 cups pure coconut milk or 2 cups canned coconut cream
  • ½ medium squash, peeled, seeded and cut into 1-inch cubes
  • 10 to 12 pieces Okra, ends trimmed and cut in halves
  • 10 to 12 pieces green beans, ends trimmed and cut into halves
  • 2 medium eggplant, ends trimmed and sliced
  • 2 cups Kangkong leaves or spinach
  • 2-3 pieces chile (I used siling haba)
  • salt and pepper to taste
  • In a pan over medium heat, heat oil. Add garlic and onions and cook until limp. Add the blue crabs and cook for 2 to 4 minutes, stirring occasionally, until they turn red. Add shrimp paste and cook, stirring regularly, for about 1 to 2 minutes.
  • Add coconut milk. Bring to a simmer and continue to cook for about 3 to 5 minutes until slightly thickened and reduced. Add squash and cook until tender but firm. Add green beans, okra and eggplant and continue to cook until vegetables are tender and sauce is thickened. Season with salt and pepper to taste. Serve hot with steamed rice.
http://yummyascanbe.info/recipes/ginataang-gulay-with-baby-blue-crabs/

 

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January 10, 2013

Pinakbet is a vegetable dish originally from the province of Ilocos (located in Northern Luzon).  It’s a mix of different vegetables — eggplant, okra, bitter melon, string beans and squash — and seasoned in bagoong or shrimp paste.

pinakbet

Ingredients:

Procedure:

1 Saute the garlic, onion and tomatoes. Add pork and saute for a minute.

2 Turn the heat down and add the vegetables, layering them in the pan from the bottom in this order : ampalaya, okra, squash and eggplant.

3 Add the broth, chili and bagoong. Cover and bring to a boil.  Turn the heat to lowest then simmer for 10-15 minutes until the vegetables are cooked but still firm.

4 Serve with fried or garlic rice. Enjoy!!!

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December 13, 2010

Did you know that the yummy sea bass can help protect your peepers?  The high levels of omega 3 fatty acids in this fish help prevent tear evaporation to keep the grittiness and pain of dry eyes at bay.

Here’s a delicious recipe I’m sure you and your family will enjoy.

Ingredients:

Directions:

1)  Heat oven, to 425°F.  Season fillets with salt and pepper, if desired.  Place on foil-lined baking sheet and drizzle with 1 tablespoon olive oil.  Roast 15 minutes, or until fish flakes easily with fork.

2)  Meanwhile, in large skillet over medium-high heat, warm remaining olive oil 30 seconds.  Add zucchini, squash and onions.  Cook 5 minutes or until vegetables are softened and lightly golden brown.  Stir in chopped garlic.  Cook 30 seconds or until fragrant.

3)  Stir in wine; bring to a boil, scraping up any brown bits from bottom of pan.  Cook 2 minutes, or until almost all liquid is absorbed.  Add tomatoes and cook 2 minutes or until just softened.  Stir in basil.  Spoon some of the vegetable mix on a plate and top with sea bass.  Enjoy!  🙂

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