Pinakbet. photo by Ruben Ortega
Pinakbet with Bagoong Alamang
This version of pinakbet uses bagoong alamang which is a shrimp paste instead of fermented salted fish bagoong.
This pinakbet is a little milder in taste but it has its own merit all the same.
- 1 large eggplant (aubergine), sliced
- 1 large ampalaya (bitter gourd), seeds and pith removed, then sliced
- 6 pieces okra (ladies’ finger), sliced diagonally in half
- 4 sigarilyas (winged beans), sliced diagonally
- 50g string beans, cut into 2 inches lengths.
- 1/2 medium squash, peeled and sliced (refer to the photo above)
- 2 medium tomatoes, sliced
- 1 1/2 lbs pork belly, sliced
- 1 medium onion, peeled and sliced
- 4 cloves garlic, chopped finely
- 4 tablespoons of bagoong alamang (this can be bought at most Oriental food shop)
- 2 1/2 cups water
Method of Preparation:
- Using a lidded casserole pan, boil the pork with half of the water.
- Cook until the water has evaporated and the pork is tender.
- Stir fry the pork in its own oil until it has turned golden brown.
- Add the ampalaya, squash, okras, tomatoes and onion.
- Spoon in the bagoong alamang and stir it in thoroughly with the pork and vegetable. Cook for 2 minutes.
- Pour in the remaining water, cover the casserole and leave to simmer for 7 minutes.
- Add the sigarilyas and string beans.
- Cook for 5 minutes or until the sigarilyas and string beans tender but it is crispy. Do not cover the casserole to maintain the beautiufl vivid colouring of the sigarilyas and string beans.
Enjoy with a freshly boiled rice.
Again, this can be a vegetarian delight by not adding the pork. 😉
Turkish Lamb Casserole,photo by PH Morton
Turkish Lamb Casserole
This dish is delicious and heart-warming. Perfect for a family dinner get together.
This is best served with rice and a bit of salad.
It is rather Mediterranean in look and taste.
It would be preferable to marinate the lamb in olive oil, salt and freshly ground black pepper overnight for maximum taste. However if this was forgotten, it is not the end of the world 🙂 even an hour or two is adequate.
- 2 lbs boneless lamb, fat trimmed out, then cut into small chunks
- Extra-virgin olive oil
- salt and pepper to taste
- 1 green bell pepper, deseeded and sliced
- 1 courgette, peeled and sliced
- 2 tomatoes, chopped
- 1 can chopped plum tomatoes
- 200 g baby button mushrooms, quartered
- 1 cup red wine
- 1 heaped teaspoon turmeric powder
- 1 Tbsp dried oregano
- Preheat the oven at 180º centigrade.
- Heat a large oven-proof casserole pan over medium heat.
- Pour in 3 tablespoons of extra virgin olive oil into the pan.
- Add lamb and cook until golden brown and all the juices have almost evaporated.
- Stir in the chopped tomatoes, cook for a couple of minutes until softened.
- Pour in the wine, let it simmer for a minutes.
- Pour in the can of chopped plum tomatoes.
- Mix in the turmeric powder, leave to simmer for a couple of minutes.
- Add the bell pepper, courgettes and mushrooms and dried oregano.
- Season with salt and pepper accordingly.
- Put in the middle shelf of the preheated oven for 45 minutes.
- Serve with rice and salad.
Pork Stewed in Tomato Sauce
This is a delicious family. It is very filling and perfect served with freshly boiled rice or steamed new potatoes or even mashed potatoes.
400g pork shoulder, cut into fairly large pieces about 1½ inches chunks
3 tbsp. Extra virgin Olive oil
8 sprigs thyme, hard stalks trimmed, chopped
3 cloves garlic, crushed
1 medium size onion, finely chopped
2-3 bay leaves
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. paprika
1/4 tsp. saffron
170ml. red wine (cheap plonk) 🙂 decent one for drinking 🙂
1 1/2 tbsp. red wine vinegar
400g fresh chopped tomatoes or 1 can of chopped plum tomatoes
1 medium size green or yellow marrow sliced
150g. flat green beans, topped and tailed and cut into 2 inches lengths
How to make:
- Pre-heat the oven to gas mark 180ºC.
- Using a casserole pan, heat the olive oil over medium heat.
- Once the oil is hot, add the thyme, garlic, onion and bay leaves. Fry for a minute.
- Add the pork and season with salt, pepper and paprika. Stir until the pork has turned golden brown all over. This may take about 5 minutes.
- Stir in the saffron.
- Pour in the wine, vinegar and chopped tomatoes.
- Stir all the ingredients well, cover with a lid and simmer for 5 minutes.
- Cover the casserole pan and then put it on the middle shelf of the pre-heated oven. Leave for 1 hour.
- Check and adjust the seasoning. Also add the marrow and flat green beans.
- Cook for a further 40 minutes at a lower temperature of 160ºC.
Shrimp Pinakbet, photo by Arnold Gamboa
Shrimp Pinakbet Recipe
I do love a meaty pinakbet but once and again a good shrimp pinakbet is the business. And true, the above photo looks as good as it tastes. It is just yummy for a happy tummy 🙂
Pinakbet originated in the Ilocos region of the Philippines. Because of the taste and goodness of the recipe, it was quickly adapted by the whole archipelago.
Here is a really scrumptious tasting recipe.
1 tbsp oil
2 pound prawns
1 medium ampalaya (bittergourd), deseeded and sliced
1 pound squash, peeled and cut into biggish cubes
1 medium size eggplant (aubergine)
100 g string beans, trimmed and cut into 1½ inches lengths
2 tomatoes, sliced
1 medium onion, sliced
3 cloves garlic, peeled and minced
¼ cup bagoong na alamang (shrimp paste)
1 cup water
Method of Preparation:
- Using a sauce pan (or preferably a heat-proof ceramic/earthenware pot for a more authentic feel), heat the oil and quickly fry the prawns in the garlic for a minute.
- Add the ampalaya, squash, eggplant, tomato and onion.
- Pour in the water.
- Stir in the bagoong.
- Cover the pan and allow to simmer until the vegetables are tender.
- Check the seasoning, add a little patis if more salt is required!
We had a really yummy mushroom stroganoff at the Equinox Ball last night. I thought then that I would try to cook it at home as my husband and I both adore mushroom. I googled for the recipe and found this on the BBC food website. Seem the recipe is good and really straight forward. I shall try this recipe and post some of my own photos soon, meanwhile the BBC recipe is as follows:
2 tsp olive oil
1 onion , finely chopped
1 tbsp paprika
2 garlic cloves , crushed
300g mixed mushrooms , chopped
150 ml beef or vegetable stock (2 cubes of beef or vegetable bouillon cubes dissolved in 3 cups of hot water)
1 tbsp Worcestershire sauce
3 tbsp half-fat soured cream
small bunch parsley , roughly chopped
- Heat the oil in a large non-stick casserole pan and fry the onion until soften, this may take about 5 mins under fairly low heat.
- Add the garlic and paprika and cook for a minute.
- Turn up the heat to medium to high and add mushrooms, stir frying for 5 minutes.
- Pour in the stock and Worcestershire sauce. Bring to the boil.
- Turn down the heat and allow to simmer for 5 minutes or until the sauce had thicken.
- Turn off the heat, stir in the sour cream, ensure that the pan is not of the heat as the cream will curdle if heated.
- Serve with a good sprinkle of chopped parley.
Best eaten with freshly boiled rice.
Curry Laksa in Singapore, photo by Arnold Gamboa
Singapore’s Curry Laksa
Laksa Table, Photo by Arnold Gamboa
The recipe will soon to follow!!! 🙂