For Vegetarians...
Donna and I were asked to prepare for last night's dinner. Just like any other task, this was a.s.ap. coz' my dad was supposed to be home early and my mom won't be able to cook. So, we hopped on to SM Hypermarket and bought us Roast Chicken in Lemongrass and Pata Hamon (that's ham-cured pork leg, btw) at the rotisserie and got us veggies for our sides.
Anyways, I wanted to share this quick, simple recipe for Boiled Vegetables which our labandera, Aling Estring taught us. I think it's a recipe similar to the Ilocano Dinengdeng or Inabraw, without the bagoong. Simple fare, really, but it goes well with any fried, dried food, fish, beef, pork or poultry. The veg-flavored broth makes for a nutricious starter and the boiled veggies a terrific side dish. It's perfect for pouring over a plate of hot rice.
Bebert and Donna's Va-Va Veggie
Ingredients:
This is quite a free-flowing recipe, so basically just boil everything until they're tender. Using a small, 2-quart pot, we started with sautéing the garlic and onions till they were lightly-browned and translucent. We followed it up with the Tomatoes and Baby Shrimps. Take care not to overcook the Tomatoes. Sauté the Shrimps until cooked then add the Broth Cube mixture and 7 cups of water. As the broth starts boiling, start adding the Squash, because it's the hardest veg. Then we added with the Eggplants, Okras and String Beans. Add the Kamote Tops at the last moment then turn off the stove. Add Salt and Pepper to taste. Serve on bowls or pour on to hot rice and enjoy!
I have to admit, we cooked this dish by eye, meaning we just waited for everything to become tender. So, I guess my best suggestion for you guys who want to try this healthy dish is to just use your best judgment. But trust me, this is good stuff!
Anyways, I wanted to share this quick, simple recipe for Boiled Vegetables which our labandera, Aling Estring taught us. I think it's a recipe similar to the Ilocano Dinengdeng or Inabraw, without the bagoong. Simple fare, really, but it goes well with any fried, dried food, fish, beef, pork or poultry. The veg-flavored broth makes for a nutricious starter and the boiled veggies a terrific side dish. It's perfect for pouring over a plate of hot rice.
Bebert and Donna's Va-Va Veggie
Ingredients:
- Any Pinakbet set from the grocery, just set aside the ampalaya for another dish. Or...
- Eggplant, 1 piece, sliced or cubed.
- Okra,1 bundle or 6-8 pieces sliced.
- String Beans, 1 bundle sliced.
- Squash or Pumpkin, 1 cup, cubed.
- Tomatoes, 3 pieces, cubed.
- Kamote Tops, 1 bunch
- Onion, 1 piece, coarsely chopped.
- Garlic, about 5-6 cloves.
- Baby Shrimps, like the ones used for pancit (hibe). 3/4 cups.
- Seafood Broth Cube, 1/2 a cube. Dilute in 1 cup hot water.
- Cooking Oil, about 2 tablespoons
- Salt and Pepper to taste.
- Water, about 7 cups.
This is quite a free-flowing recipe, so basically just boil everything until they're tender. Using a small, 2-quart pot, we started with sautéing the garlic and onions till they were lightly-browned and translucent. We followed it up with the Tomatoes and Baby Shrimps. Take care not to overcook the Tomatoes. Sauté the Shrimps until cooked then add the Broth Cube mixture and 7 cups of water. As the broth starts boiling, start adding the Squash, because it's the hardest veg. Then we added with the Eggplants, Okras and String Beans. Add the Kamote Tops at the last moment then turn off the stove. Add Salt and Pepper to taste. Serve on bowls or pour on to hot rice and enjoy!
I have to admit, we cooked this dish by eye, meaning we just waited for everything to become tender. So, I guess my best suggestion for you guys who want to try this healthy dish is to just use your best judgment. But trust me, this is good stuff!
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