MONGGO GISADO with MALUNGGAY (Green Mung bean Stew)

Today is Friday; a day regarded with abstinence.

When I was a kid, Friday lunch or dinner meant Monggo Gisado, a classic Filipino dish usually paired with a fish dish, usually any Pritong Isda (Fried fish) or Paksiw (Fish stewed in vinegar).  That is probably the reason I got so fed up with eating this dish that I try to avoid it as much as I can while growing up. But, to no avail, this is my father’s favorite dish so we still have it once a week. My mother usually made it with tinapa (smoked fish) and small shrimps.

 The only thing that got me excited about “monggo day” during those times was when I request from my mother or the cook making them to give me some of the “boiled monggo” before making them into a “Gisado”. I would then mash it a bit, add some powdered milk and sugar and chill it- my instant dessert! =) Ohhhhhh, I am beginning to become nostalgic once more.

It’s been such a long time since I had monggo, and I have to admit, it is only now that I miss it, not necessarily the dish, but specifically my Mom doing this dish for us.

Today, my husband requested for monggo gisado for his lunch, and its good timing that we still have a lot of “malunggay” to use. 

Here's how to do it:

In a pot, boil 1/2 cup of green monngo beans (green mung beans) in 1 1/2 cup water until tender; about 20-30 minutes.

Prepare the perennial ingredients for a Filipino Gisado: 1 small onion, 2 cloves garlic and 1 tomato.

In a sautéing pan, heat some oil, and saute the onion, garlic and tomato. 

(What I had around was some pork belly, so that is what I used, sliced into desired pieces.)

Add pork and cook until done. Then add in HALF of the pork cube/bouillon. 

tip: For a healthier option, use small shrimps rather than pork, you can even use tinapa flakes (smoked fish flakes).

Add the boiled monggo beans and about 1 1/4 cup water; just enough to cover it. 

Simmer for a few minutes. Season with Patis (fish sauce) or salt and pepper. 

Remove from heat and add in the malunggay leaves.

Serve with hot rice. Garnish with chicharon (pork cracklings) if desired.

You can also make this dish for the Holy Week sans the meat. And if you don't have malunggay leaves, you can use spinach or young ampalaya (bitter gourd) leaves.

Happy Eating! =)

A taste of healthy: samples of some of my favorite fresh salad creations.

Most of us wants to look good by striving to shed some pounds, even if it can be a tedious task. For not only do we need to exert effort by doing strenuous exercise routines, but also adjust our diet,  which for most of us can mean starving ourselves to death by settling to a bland, unappetizing meal of fresh greens and veggies. I tried that before, but I didn’t get healthy, only depressed. I just love exciting flavours on my food.

Fortunately, I have learned along the way that good food need not be unappealing, for with a splash of color and important spices to my fresh salads, it can be both delicious and healthy. =)

Here are just some of my favourite salads which are loaded with great flavours. Instructions of how I made each below. Read on.

My SUPER EASY APPLE WALDORF SALAD

First, this is not your Classic Waldorf salad . 

How to make this:

Place your choice of greens on a large plate or platter, arrange apples and grapes. Add in some cold cuts like lean ham. Add a handful of walnuts if available. Serve with your choice of  fruit flavored yogurt on the side, instead of the classic mayonnaise. For this one in particular, I served it with some apple flavored yogurt to complement the whole salad. Serve chilled. 

Now, this is one salad dressing you shouldn't be afraid to use.

PEACH-CHICKEN SALAD with HOMEMADE MINT VINAIGRETTE

I got the recipe for this salad creation in allrecipes.com, I just twisted the vinaigrette a bit to my liking. Vinaigrette is a great enhancer to any salads. Experiment and create your own concoctions in your kitchen to tailor your salad dressings to your own taste. 

How to make this: 

In a large bowl, combine sliced peaches, shredded left over grilled chicken or chicken breast, red onion, and cucumber. Set aside in the fridge to chill.

Make the Mint vinaigrette by combining 1 tbsp of Calamansi (Philippine lime) juice extract, 1/4 cup chopped fresh mint leaves, 1/4 cup  white wine or red wine vinegar and 1/4 cup sugar. Mix them well by processing them through a blender. But if you don't have a blender, you can always use a mortar and pestle to bruise and bring out the flavor of the mint. 

Drizzle the vinaigrette to the salad or serve them on the side. A few drizzles goes a long way already since this dressing is loaded with flavors.

CURRIED CASHEW & SHRIMP, GRAPE AND PEAR SALAD

with Homemade HONEY MUSTARD DRESSING

This is another one of those that I got from allrecipes.com, with some twist here and there, this has become a keeper and a favorite! =) I just love the combination of butter and curry ; and I am partial to anything that goes well with honey mustard dressing. =)

How to make this:

In a pan, toast about 3/4 cup of cashews until brown; remove from pan to cool. In the same pan, cook about 6 shelled shrimps; cook until shrimp turns into an orange color or until cooked. Set aside.

In the same pan, combine a tbsp of butter, a teaspoon of fresh rosemary leaves, a teaspoon of curry powder, a tbsp of brown sugar, 1/2 tsp of cayenne pepper (or more if you like the heat) and some dash of salt. Cook over very low heat until everything is mixed well. Return the cashews and shrimp to the pan to coat them evenly with the butter-curry mixture. Remove the pan from heat and set aside.

Now, time to make the dressing. In a small bowl, stir together 3 tbsp of white wine vinegar (or any white vinegar of your choice), 3 tbsp of Dijon mustard and 3 tbsp of honey. Whisk everything well while slowly incorporating 1/4 cup of olive oil. Season with some salt and pepper. 

Now, in a large plate or salad bowl, combine the curried shrimp and cashews with your choice of greens, some pear and grapes. Serve with the honey mustard dressing on the side.

Enjoy! =)

SHRIMP POMELO SALAD 

with Homemade ORANGE-HONEY Vinaigrette

Here's another fresh salad to enjoy if you love shrimp.

How to make this:

In a large plate, combine about 1/4 kg of boiled, shelled shrimps, about a cup of cucumber, your choice of greens, some strips of carrots and about 3 cups of pomelo (peeled and segmented), a small red onion (chopped) and a handful of crushed peanuts. Set aside to chill in the fridge. 

Make the dressing by combining in another bowl, about 3/4 cup of fresh orange juice, 1/3 cup of honey, 2 tbsp of cider vinegar, about 2 tsp of roughly chopped red or green bell pepper, a tsp of roughly chopped red onions. Season with salt and pepper and blend well.

Serve the salad with the dressing on the side.

Dig in! 

Now, you're ready to eat your way to a healthier you! 

Have a great summer and flaunt those bodies you worked so hard for. =)

Happy Eating! =)