RECIPE: Inabraw a.k.a. Dinengdeng

Inabraw a.k.a. Dinengdeng is one of the most popular Ilocano dish which is similar to Pinakbet. It is a boiled vegetables seasoned with bagoong with an added fried or grilled fish. It is an authentic Ilocano cuisine that my siblings and I grew up eating. This favorite was introduced to us by my father who was a genuine Ilocano himself. 

I did not include fish in the recipe.  The vegetables i used for this recipe is labong (bamboo shoots) and saluyot.

Inabraw a.k.a. Dinengdeng

ingredients

saluyot

blanch labong

onions, garlic and pork

Wash the Saluyot leaves in running water to remove impurities. Slice the leaves in a slant direction in narrow strips about half a centimeter wide. You will notice the slimy juice oozing as you slice the leaves.

Bring to boil 750ml of water in a caserole

add onions and garlic

onions and garlic simmering

Pour the bagoong to the boiling pot.

add 1/2 tsp magic sarap

 put bamboo shoot and stir

simmering bamboo shoots (labong)

Add saluyot and continue simmering until saluyot leaves are cook.

stir a little until the leaves begin to submerge.  Keep the lid open and simmer for another 5 to 10 minutes. It is important for the lid to be open so that the Saluyot leaves will retain its vibrant green color. Pay attention to the texture and color of the leaves. Once it has reached its half-cook stage, you may turn of the heat. Overcooking the vegetable will diminish its nutrients, hence it is important to achieve the correct temperature level.

Pour the dish into a serving bowl and serve. Do not leave it in the hot pot as the remaining heat will overcook the vegetable.

INGREDIENTS:  

95   grams Saluyot Leaves 
100 grams Labong (bamboo shoots)
3     tbsp    Bagoong
1/2  tsp      Magic Sarap
1/2  pc       Onion, sliced
3   cloves   garlic, sliced
750 ml       water
dash of pepper

COOKING PROCEDURE: 

• Wash the Saluyot leaves in running water to remove impurities. Slice the leaves in a slant direction in narrow strips about half a centimeter wide. You will notice the slimy juice oozing as you slice the leaves.
• Bring to boil 750ml of water in a caserole
• add onions and garlic
• Pour the bagoong to the boiling pot.
• add 1/2 tsp magic sarap
•  put bamboo shoot and stir 
• Add saluyot and continue simmering until saluyot leaves are cook.
• stir a little until the leaves begin to submerge.  Keep the lid open and simmer for another 5 to 10 minutes. It is important for the lid to be open so that the Saluyot leaves will retain its vibrant green color. Pay attention to the texture and color of the leaves. Once it has reached its half-cook stage, you may turn of the heat. Overcooking the vegetable will diminish its nutrients, hence it is important to achieve the correct temperature level.
• Pour the dish into a serving bowl and serve. Do not leave it in the hot pot as the remaining heat will overcook the vegetable. 
  

RECIPE: Adobong Labong

I miss Labong (Bamboo Shoots) so this is my dinner tonight and send the other half to my mama and papa who lives 10 minutes away from our house.  Sliced Labong is usually available in wet markets, I got the Labong in this recipe at Guadalupe market.  Labong is abundant during rainy seasons. 

adobong labong (bamboo shoots)

ingredients

bamboo shoots (labong) blanch 2x

Heat oil

add and cook the pork till brown

till golden brown. Then Set Aside.

In the same skillet, saute onion until transparent

until transparent

then add and saute garlic

smells good

Add the bamboo shoots (Labong)

mix ingredients

add soy sauce

yummy

add vinegar.  Stir ingredients until thoroughly mixed

add pepper to taste

pour in pork and mix

serve hot with rice

INGREDIENTS:

840 grams Labong  (Bamboo Shoots), Blanch (2x)
185 grams Pork
1     head   garlic, sliced
1     pc       onion, sliced
1/3 cup      Soy sauce
3    tbsp     Datu Puti Vinegar
1/2 tsp       ground Black Pepper
1    tbsp     Oil

COOKING PROCEDURE:

•  Heat oil and cook the pork in a skillet till golden brown. Set Aside
• In the same skillet, saute onion until transparent 
• then add and saute garlic 
• Add the bamboo shoots (Labong)
• add soy sauce and vinegar. 
•  stir ingredients until thoroughly mixed
• add pepper to taste
• pour in pork
• Serve Hot with rice

ANIKA and Kindermusik

Anika is the youngest student of Kindermusik.  She started at 2 weeks old and She is now 4 1/5 years.  

She was featured at Manila Bulletin in April 13, 2008 by Ms. Ivy Lisa F. Mendoza.

 Kindermusik helped ANIKA develop through the use of music.  Classes are tailored fit to infant, preschool and older child groups.

RECIPE: Pork Binagoongan

I enjoy eating binagoongan because I like the taste. This dish is best eaten with steamed rice.  My hubby is not a fan of foods cooked with bagoong for his family comes from Bicol and He likes food cooked in Coconut (gata).  But he said he likes what I cooked, i guess he has no choice but to eat what i serve harharhar.

 Here is my personal recipe of pork binagoongan or binagoongang baboy which is a favorite Filipino dish.

MY PORK BINAGOONGAN

HOW TO COOK

In a pot, pour-in 2 cups water and bring to a boil. Put-in the pork and vinegar then  simmer for 60 minutes in low heat or until meat is tender

Fresh shrimp paste available in market

Barrio Fiesta Shrimp Paste

While simmering the pork, slice tomato, onion, ginger and crush cloves of  garlic

Once the pork is tender Remove the meat from the pot by draining the liquid.  THEN, In a separate pan, saute the garlic

Onion, ginger

tomatoes

Put the pork in

and cook for 5-7 minutes

Add the shrimp paste and simmer for 5-8 minutes.  For this recipe i did not cooked the chili, i just used it as decoration.  My children don't like chili food ;-)

Ingredients

• 1/2 kilo pork, cut into pieces 
• 1/2 Tbsp Bagoong fresh (fresh shrimp paste)
• 1 1/2 tbsp  Barrio Fiesta Shrimp Paste
• 2 tbsp oil 
• 4 cloves garlic, sliced
• 1 onion sliced thinly
• 1 tsp Ginger
• 1 1/2 medium tomato sliced
• 1 tbsp Datu Puti Vinegar
• 2 cups water

Cooking Procedure

• In a pot, pour-in 2 cups water and bring to a boil
• Put-in the pork, vinegar,  simmer for 60 minutes in low heat or until meat is tender
• Remove the meat from the pot by draining the liquid. set aside
• Mix fresh Shrimp paste and Barrio Fiesta shrimp paste, set aside.
• In a separate pan, saute the garlic, onion, ginger and tomato
• Put the pork in and cook for 5-7 minutes. Be sure to mix all the ingredients well.
• Add the shrimp paste and simmer for 5-8 minutes.
  
• For spicy taste, add chilis as much as you desire and Simmer for 3 minutes.
• Serve hot. Share and Enjoy!

To Celebrate Growing Older

Written by a 90 year old ┼●Farid●┼

This is something we should all read at least once a week !!!!!
Make sure you read to the end !!!!!!

Written by Regina Brett, 90 years old, of the Plain Dealer, Cleveland, Ohio .

"To celebrate growing older, I once wrote the 45 lessons life taught me. It is the most requested column I've ever written.

My odometer rolled over to 90 in August, so here is the column once more:

i took this picture at the Benedictine Monastery at Malaybalay Bukidnon during our holy week retreat

1. Life isn't fair, but it's still good.

2. When in doubt, just take the next small step.

3. Life is too short to waste time hating anyone.
4. Your job won't take care of you when you are sick. Your friends and parents will. Stay in touch.

5. Pay off your credit cards every month.

6. You don't have to win every argument. Agree to disagree.

7. Cry with someone. It's more healing than crying alone

8. It's OK to get angry with God. He can take it.

9. Save for retirement starting with your first paycheck.

10. When it comes to chocolate, resistance is futile.

11. Make peace with your past so it won't screw up the present.

12. It's OK to let your children see you cry.

13. Don't compare your life to others. You have no idea what their journey is all about.

14. If a relationship has to be a secret, you shouldn't be in it.

15. Everything can change in the blink of an eye. But don't worry; God never blinks.

16. Take a deep breath. It calms the mind.

17. Get rid of anything that isn't useful, beautiful or joyful.

18. Whatever doesn't kill you really does make you stronger.

19. It's never too late to have a happy childhood. But the second one is up to you and no one else.

20. When it comes to going after what you love in life, don't take no for an answer.

21. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save it for a special occasion. Today is special.

22. Over prepare, then go with the flow.

23. Be eccentric now. Don't wait for old age to wear purple.

24. The most important sex organ is the brain.

25. No one is in charge of your happiness but you.

26. Frame every so-called disaster with these words 'In five years, will this matter?'

28. Forgive everyone everything.

29 What other people think of you is none of your business.

30. Time heals almost everything. Give time time.

31. However good or bad a situation is, it will change.

32. Don't take yourself so seriously. No one else does.

33. Believe in miracles.

34. God loves you because of who God is, not because of anything you did or didn't do.

35. Don't audit life. Show up and make the most of it now.

36. Growing old beats the alternative -- dying young.

37. Your children get only one childhood.

38. All that truly matters in the end is that you loved.

39. Get outside every day. Miracles are waiting everywhere.

40. If we all threw our problems in a pile and saw everyone else's, we'd grab ours back.

41. Envy is a waste of time. You already have all you need.

42. The best is yet to come...

43. No matter how you feel, get up, dress up and show up.

44. Yield.

45. Life isn't tied with a bow, but it's still a gift."

RECIPE: My Baked Salmon ala Conti's Restaurant

A Conti's lunch won't be the same if my hubby and i won't order BAKED SALMON.   I was grateful to my friend Ria owner of RIA's Kitchen for sharing her recipe.  I adjusted my recipe a little for i want more garlic and My verdict was -- it tasted just like Conti’s but my hubby said my cooking was even better harharhar.

my baked salmon ( i didn't include green peas because my hubby has high uric acid)

 

the baked salmon of Conti's coffeeshop is quite popular. A bit of a luxury at P295.

SALMON available at S & R , Santi's or Shopwise

 in this recipe I am using calamansi because lemon has a bitter taste for me

ingredients for toppings

place the salmon in a pyrex dish,

 marinate with minced garlic

add pepper approximately 1/4 to 1/2 teaspoon (for this recipe i cannot give the exact measurement),

add calamansi juice approximately 6-10 pieces overnight.  but for our Dinner i just marinated it for about 30 minutes -- while the oven is trying to reach the temperature of 375 degrees F.  After 30 minutes, remove the excess water from the marinated salmon by patting dry with Kitchen Paper Towel.

Spread the toppings on the salmon by distributing evenly.

Bake for 30 minutes

INGREDIENTS

• 500g salmon fillets
• 4 cloves garlic, minced
• dash of pepper
• 1/4 tsp salt
• 6-10 pieces Calamansi juice or 1/2 Lemon juice

for the toppings

• 1/2 cup Lady's Choice real mayo
•  1/4 cup Parmesan Cheese
• 1/4 cup Cheddar cheese
• 3-4 cloves minced garlic

COOKING PROCEDURE

• place the salmon in a pyrex dish
• marinate with minced garlic
•  add pepper approximately 1/4 to 1/2 teaspoon for this recipe i cannot give the exact measurement
• add calamansi juice approximately 6-10 pieces  
• add salt 
• MARINATE OVERNIGHT

NOTE: for our Dinner i just marinated it for about 30 minutes while the oven is trying to reach the temperature of 375 degrees F.

• While marinating the SALMON, mix together the mayo, garlic, parmesan cheese and cheddar cheese.  Then Set aside .

• After 30 minutes, remove the excess water from the marinated salmon by patting dry with Kitchen Paper Towel. 

•  Spread the toppings on the salmon by distributing evenly. 
•  Bake for 30 minutes or  until toppings is lightly brown .
• Serve with sauteed corn, green peas and carrots in butter, and mash potatoes