And you have eggplant and kabocha pumpkin, what do you make?
The custodians - specifically Rich - make a wonderful pinakbet. This is lots of healthy vegetables with a bit of pork or shrimp which is more condiment than focus of the dish. The key ingredient is bagoong, a thick fish sauce. Instead, I used patis, a liquid fish sauce.
I had leftover Chinese roast pork from a foray into Chinatown, so I started with a little over one cup of those chopped pieces of pork. After they took on some color, I took them out of the pan and set them aside. I added a bit of oil to the pan and sauteed 2 long eggplants sliced on the diagonal until they had some color and were softened a bit. Removed those from the pan, added a little more oil and sauteed 1/2 an onion until they started softening, added 2 cloves of garlic, sliced.
I had about 1-1/2 cups kabocha from the freezer that I put in the microwave on the defrost-then-micro-one-minute each cycle, then added to the pan with 1/2 cup water. Place pork and eggplant back into the pan, cover and simmer for 5 minutes, then add about a cup of long beans cut to 2-3 inch lengths along with a tablespoon of patis and black pepper to taste. Turn vegetables gently, add 1/2 cup tomatoes cut in 1-in. pieces, then serve with hot rice.
Notes: because roast pork was used, this was richer and saltier than if you had used uncooked pork to begin with. The traditional recipe calls for okra, which I didn't have, and bitter melon, which I don't care for. There are enough leftovers for one very hungry person, or two with a side dish.
Naimas, masarap!
Showing posts with label patis. Show all posts
Showing posts with label patis. Show all posts
Sunday, June 17, 2012
Sunday, March 20, 2011
It's been a sour month
Truly!
Since the end of February, I've managed to use an ENTIRE bottle - 24 ounces - of Japanese rice vinegar.
Where did it go? I made adobo-style eggplant, salad dressing, shiso vinegar, and shiso juice.
We saw our neighbors on the sidewalk near home, and they asked if we'd gone to the farmer's market that night (Thursday). Yes, we usually make it an outing, and walk to and from for exercise.
Butch usually parks illegally and sends his wife to get food from the Kiba stall and the woman with tattoos all over her body. He says he eats the adobo or vinha d'alhos. What these have in common is VINEGAR! He says he loves it; the wife doesn't. Guess that's why he has to eat those elsewhere. She's Korean, but does use patis - Filipino fermented fish sauce. which is salty and pungent.
In the blog, Just Hungry, this post covers nanbansu, a vinegar sauce which is thought to have its origins in the influence of the Portuguese - perhaps they mean vinha d'alhos? I just read about the vinha d'alhos probably being the basis for SW Indian vindaloo. Aside from vinegar - or wine - these dishes all share garlic and pepper. Fascinating!
When I grow tired of eating my own cooking, we often go to either the Wednesday market at the city entertainment center, or the Thursday one at the church across from the neighborhood park. DH eats a variety of things at the Thursday market - hamburger steak, surf and turf, pasta. I make a beeline for the Thai booth with veggie pad thai and a variety of curries, sometimes stuffed chicken wings. That day they had sticky rice topped with 1/2 a mango - yum!
While I do go to the market for produce, there are only 2 stalls there, and I don't always find what I want. I did pick up some nice eggplant, though, and this is what I'll probably make with it:
Adobo-style eggplant
You can cook a small amount of pork - 1/4 pound, sliced into 1/4x1/2x2-in. strips - after you cook the eggplant. Return to the pan after you heat the sauce mixture.
If your eggplant is older and larger, or of the large oval type, you may want to salt, drain, wash and dry them before frying.
Do you like vinegar in your food? How do you use it in cooking?
Since the end of February, I've managed to use an ENTIRE bottle - 24 ounces - of Japanese rice vinegar.
Where did it go? I made adobo-style eggplant, salad dressing, shiso vinegar, and shiso juice.
We saw our neighbors on the sidewalk near home, and they asked if we'd gone to the farmer's market that night (Thursday). Yes, we usually make it an outing, and walk to and from for exercise.
Butch usually parks illegally and sends his wife to get food from the Kiba stall and the woman with tattoos all over her body. He says he eats the adobo or vinha d'alhos. What these have in common is VINEGAR! He says he loves it; the wife doesn't. Guess that's why he has to eat those elsewhere. She's Korean, but does use patis - Filipino fermented fish sauce. which is salty and pungent.
In the blog, Just Hungry, this post covers nanbansu, a vinegar sauce which is thought to have its origins in the influence of the Portuguese - perhaps they mean vinha d'alhos? I just read about the vinha d'alhos probably being the basis for SW Indian vindaloo. Aside from vinegar - or wine - these dishes all share garlic and pepper. Fascinating!
When I grow tired of eating my own cooking, we often go to either the Wednesday market at the city entertainment center, or the Thursday one at the church across from the neighborhood park. DH eats a variety of things at the Thursday market - hamburger steak, surf and turf, pasta. I make a beeline for the Thai booth with veggie pad thai and a variety of curries, sometimes stuffed chicken wings. That day they had sticky rice topped with 1/2 a mango - yum!
While I do go to the market for produce, there are only 2 stalls there, and I don't always find what I want. I did pick up some nice eggplant, though, and this is what I'll probably make with it:
Adobo-style eggplant
- 4 to 5 long (Japanese) eggplants, sliced into 1x1-in. chunks
- 2-3 garlic cloves, sliced
- 1/4 cup shoyu (soy sauce)
- 1-2 tablespoons sugar
- 3-4 tablespoons vinegar
- Black pepper to taste
You can cook a small amount of pork - 1/4 pound, sliced into 1/4x1/2x2-in. strips - after you cook the eggplant. Return to the pan after you heat the sauce mixture.
If your eggplant is older and larger, or of the large oval type, you may want to salt, drain, wash and dry them before frying.
Do you like vinegar in your food? How do you use it in cooking?
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